GE | RGB506PYAD | Use and Care Manual | GE RGB506PYAD Use and Care Manual

GE RGB506PYAD Use and Care Manual
How to get the best from
Your Range
Contents
Aluminum Foil
Anti-Tip Device
7, 15
2, 4, 34
Control Settings
Door Removal
12
23
Appliance Registration
Before You Call for Service
2
38
Oven Bottom
Oven Vents
Thermostat Adjustment—
Do It Yourself
16
Roasting, Roasting Guide 17, 18
Shelves
7, 13–15, 17, 22
Care and Cleaning
Consumer Services
Important Phone Numbers
Features
Installation Instructions
Flooring Under Range
Leveling
LP Conversion
20–23
39
39
6, 7
24–37
25, 26
Power Outage
Safety Instructions
Surface Cooking
Control Settings
34
35–37
14, 15
19
12
2–7
10, 11
10, 11
Lighting Instructions
10, 11
Warranty
Back Cover
Model and Serial Numbers
2
Oven
12–19
Baking
Broiling, Broiling Guide
21
13, 22
GE Answer Center®
800.626.2000
Use and Care
& Installation
of Model
RGB506
HELP US HELP YOU…
Read this guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
Write down the model and serial
numbers.
You’ll find the model and serial numbers on a label
under the lift-up cooktop.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
WARNING: If the information in this
guide is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.
— Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch; do
not use any phone in your building.
• Immediately call your gas supplier from
a neighbor’s phone. Follow the gas
supplier’s instructions.
• If you cannot reach your gas supplier,
call the fire department.
— Installation and service must be
performed by a qualified installer, service
agency or the gas supplier.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service…
Check the Before You Call for Service section in the
back of this guide. It lists causes of minor operating
problems that you can correct yourself.
2
WARNING
• ALL RANGES
CAN TIP
• INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
• SEE INSTALLATION
INSTRUCTIONS
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
To obtain replacement parts, contact GE/Hotpoint
Service Centers.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY NOTICE
When You Get Your Range
• The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
Gas appliances can cause minor exposure to
four of these substances, namely benzene,
carbon monoxide, formaldehyde and soot, caused
primarily by the incomplete combustion of natural
gas or LP fuels. Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion. Exposure
to these substances can be minimized by venting
with an open window or using a ventilation fan
or hood.
• Have the installer show you the location of the
range gas cut-off valve and how to shut it off
if necessary.
• Have your range installed and properly
grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.
• Do not attempt to repair or replace any part of
your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Plug your range into a 120-volt grounded
outlet only. Do not remove the round grounding
prong from the plug. If in doubt about the
grounding of the home electrical system, it is your
personal responsibility and obligation to have an
ungrounded outlet replaced with a properly
grounded, three-prong outlet in accordance with
the National Electrical Code. In Canada, the
appliance must be electrically grounded in
accordance with the Canadian Electrical Code.
Do not use an extension cord with this appliance.
• Locate the range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor
air circulation.
(continued next page)
3
Important Safety Instructions
Read all instructions before using this appliance.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Be sure all packing materials are removed
from the range before operating it to prevent fire
or smoke damage should the packing material
ignite.
• Be sure your range is correctly adjusted by a
qualified service technician or installer for the
type of gas (natural or LP) that is to be used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
WARNING: These adjustments must be made
by a qualified service technician in accordance
with the manufacturer’s instructions and all codes
and requirements of the authority having
jurisdiction. Failure to follow these instructions
could result in serious injury or property damage.
The qualified agency performing this work
assumes responsibility for the conversion.
• After prolonged use of a range, high floor
temperatures may result and many floor
coverings will not withstand this kind of use.
Never install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it directly over interior kitchen carpeting.
4
Using Your Range
WARNING—
All ranges can tip and injury
could result. To prevent
accidental tipping of the range,
attach it to the wall and floor by
installing the Anti-Tip device
supplied.
To check if the device is installed
and engaged properly, carefully
tip the range forward. The AntiTip device should engage and
prevent the range from tipping over.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
• Do not leave children alone or unattended
where a range is hot or in operation.
They could be seriously burned.
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Do not allow anyone to climb, stand or hang
on the door, broiler drawer or cooktop. They
could damage the range and even tip it over,
causing severe personal injury.
• Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
Surface Cooking
• Always use the LITE position when igniting
the top burners and make sure the burners have
ignited.
• Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
• Use only dry pot holders—moist or damp pot
holders on hot surfaces may result in burns
from steam.
• Do not let pot holders come near open flames
when lifting cookware. Do not use a towel or
other bulky cloth in place of a pot holder.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
• Always turn the surface burners to off before
removing cookware.
• Carefully watch foods being fried at a high
flame setting.
• Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are located
at the rear of the cooktop, at the top and bottom of
the oven door, and at the bottom of the range
under the broiler drawer.
(continued next page)
5
Important Safety Instructions
• Never wear loose fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
cooktop. Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
• For your safety, never use your appliance for
warming or heating the room.
• Do not use water on grease fires. Never pick up
a flaming pan. Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foamtype fire extinguisher.
• Do not store flammable materials in an oven, a
broiler drawer or near a cooktop.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
• Use the least possible amount of fat for
effective shallow or deep fat frying. Filling the
pan too full of fat can cause spillovers when food
is added.
• Always heat fat slowly, and watch as it heats.
• If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
• Use a deep fat thermometer whenever possible
to prevent overheating fat beyond the smoking
point.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
• Use proper pan size—avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid boilovers and spillovers and large
enough to cover burner grate. This will both save
cleaning time and prevent hazardous
accumulations of food, since heavy spattering or
spillovers left on range can ignite. Use pans with
handles that can be easily grasped and remain
cool.
• When using glass cookware, make sure it is
designed for top-of-range cooking.
• Keep all plastics away from the top burners.
• Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
6
• Do not leave any items on the cooktop.
The hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
• To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
• If range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire hazard.
• When a pilot goes out (on standing pilot models),
you will detect a faint odor of gas as your signal
to relight the pilot. When relighting the pilot,
make sure burner controls are in the off position,
and follow instructions in this book to relight.
• If you smell gas, and you have already made sure
pilots are lit (on standing pilot models), turn off the
gas to the range and call a qualified service technician
from a neighbor’s phone. Never use an open flame
to locate a leak.
Baking, Broiling and Roasting
Cleaning Your Range
• Keep the oven free from grease buildup.
• Do not use the oven for a storage area.
Items stored in the oven can ignite.
• Place the oven shelves in the desired position
while the oven is cool.
• Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escapes can cause burns to hands, face and eyes.
• Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
• Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
• Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
result in a fire hazard or damage to the range.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Use only glass cookware that is recommended
for use in gas ovens.
• Always remove the broiler pan from range as
soon as you finish broiling. Grease left in the pan
can catch fire if oven is used without removing
the grease from the broiler pan.
• When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
• Make sure the broiler pan is in place correctly
to reduce the possibility of grease fires.
• If you should have a grease fire in the broiler
pan, turn off oven control, and keep broiler
drawer and oven door closed to contain fire until
it burns out.
• Clean only parts listed in this Use and
Care Guide.
• Keep range clean and free of accumulations
of grease or spillovers, which may ignite.
• Be careful when you clean the cooktop because
the area over the pilot (on standing pilot
models) will be hot.
SAVE THESE
INSTRUCTIONS
Important Safety Instructions
7
FEATURES OF YOUR RANGE
Features and appearance vary.
7
6
8
RIGHT
5
RIGHT
OVEN
TEMP.
REAR
FRONT
9
NT
LEFT FRO
R
LEFT REA
10
11
4
3
2
12
1
13
8
Feature Index (Not all models have all features. Appearance of features varies.)
See page
1 Anti-Tip Device (Lower rear corners on range back.
See the Installation Instructions.)
2, 4, 34
2 Lift-Off Oven Door
19, 23
3 Oven Bottom
4 Oven Shelves (number of shelves varies)
5 Model and Serial Numbers
(located under the lift-up cooktop)
7, 13–15,
17, 22
2
21, 22
7 Oven Vent
6, 13, 22
8 Surface Burners and Grates
4–6, 10,
11, 20, 21
9 Surface Burner Control Knobs
10 Oven Control Knob
11 Oven Shelf Supports
Shelf positions for cooking are sugguested in the Baking
and Roasting sections.
12 Broiler Drawer
13 Broiler Pan and Grid
Features of Your Range
6 Cooktop
21
5, 10, 11, 22
12, 14, 16,
17, 19, 22
7, 13, 14, 17
4, 5, 7, 19
7, 19, 20
9
SURFACE COOKING
Lighting Instructions for Standing Pilot Models
NOTE: Make sure all the grates on the range are in
place before using any burner.
The surface burners on these models have standing
pilots that must be lit initially. To light them:
1. Be sure surface burner control knobs are in the
OFF position.
2. Remove the grates and lift the cooktop up
(see the Care and Cleaning section).
3. Locate the two pilot
ports and light each of
them with a match.
NOTE: If the pilot is too high or low, you can adjust
it. See the Installation Instructions.
4. Lower the cooktop. Your surface burners are now
ready for use.
5. Observe lighted burners. Compare the flames to
pictures in the Installation Instructions. If any flame
is unsatisfactory, call for service.
Lighting Instructions for Electric Ignition Models
NOTE: Make sure all the grates on the range are in
place before using any burner.
The surface burners on these models are lighted by
electric ignition, eliminating the need for standing
pilot lights with constantly burning flames.
In case of a power failure, you can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting
burners this way.
Surface burners in use when an electrical power
failure occurs will continue to operate normally.
Surface Burner Controls
Knobs that turn the surface burners on and off are marked as to which
burners they control. The two knobs on the left control the left front and
left rear burners. The two knobs on the right control the right front and right
rear burners.
10
To Light a Surface Burner
Electric Ignition Models:
Push the control knob in
and turn it to LITE. You
will hear a little ‘‘clicking’’
noise—the sound of the
electric spark igniting the
burner.
Standing Pilot Models:
Push control knob in and turn it to HI position. The
burner should light within a few seconds.
Flame will be almost horizontal and will lift slightly
away from the burner when the burner is first
turned on. A blowing or hissing sound may be
heard for 30 to 60 seconds. This normal sound is due
to improved injection of gas and air into the burner.
Put a pan on the burner before lighting it, or adjust the
flame to match pan size as soon as it lights, and the
blowing or hissing sound will be much less noticeable.
After Lighting a Burner
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookware you are using.
FOR SAFE HANDLING
OF COOKWARE
NEVER LET THE
FLAME EXTEND UP
THE SIDES OF
THE COOKWARE.
Any flame larger than the bottom of the cookware is
wasted and only serves to heat the handle.
11
Surface Cooking
• After the burner ignites, turn the knob to adjust the flame size.
• Check to be sure the burner you turned on is the one you want to use.
• Do not operate a burner for an extended period of time without cookware
on the grate. The finish on the grate may chip without cookware to absorb
the heat.
• Be sure the burners and grates are cool before you place your hand, a pot
holder, cleaning cloths or other materials on them.
USING YOUR OVEN
Before Using Your Oven
Be sure you understand how to set the controls properly. Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this guide handy where you can refer to
it, especially during the first weeks of using your new range.
Lighting Instructions for Electric Ignition Models
The oven burner and broil burner are lighted by
electric ignition.
To light the burner, turn the OVEN CONTROL
knob to the desired temperature. The burner should
light within 30-90 seconds. After the oven reaches the
selected temperature, the oven burner cycles—off
completely, then on with a full flame—to maintain the
selected temperature.
Power Outage
CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FAILURE.
The oven or broiler cannot be lit during a power
failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-lit until
power is restored.
Lighting Instructions for Standing Pilot Models
These ranges have standing oven pilots that must be
lit initially.
To light the oven pilot:
1. Be sure the OVEN
CONTROL knob is
in the OFF position.
2. Open the broiler door
and remove the
broiler pan and grid.
This will make it
easier for you to
reach inside the
broiler compartment.
3. Find the oven pilot port at the back of the broiler
compartment. The long tube, running from front to
back, is the oven burner. The pilot port is at the
back, about one inch below the burner.
4. Using a long match or match holder, reach in and
light the oven pilot.
• To light the oven burner, turn the OVEN
CONTROL knob to the desired temperature.
The burner should light within 60 seconds.
• Proper flame configuration: While using the oven
burner, visually check the burner flame in the broiler
compartment. If flame does not burn as described in
the Installation section of this guide, adjust the flame
following the directions on those pages.
• Power failure: An electrical power failure will
not affect the standing oven pilot.
Oven Control
Your oven is controlled by an OVEN CONTROL knob. It will normally
take 30-90 seconds before the flame comes on. After the oven reaches the
selected temperature, the oven burner cycles—off completely, then on with
a full flame—to maintain the selected temperature.
12
Oven Shelves
The shelves are
designed with stopBump
locks so when placed
correctly on the shelf
supports, they will stop
before coming
completely out of the
oven and will not tilt
when you are removing
food from them or
placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf
from the oven, pull it
toward you, tilt the front
end upward and pull the
shelf out.
To replace, place the
shelf on the shelf support
with the stop-locks
(curved extension of the
shelf) facing up and toward the rear of the oven.
Tilt up the front and push the shelf toward the back
of the oven until it goes past the bump on the shelf
support. Then lower the front of the shelf and push it
all the way back.
Shelf Positions
Using Your Oven
The oven has five shelf supports for baking and
roasting identified in this illustration as A (bottom),
B, C, D and E (top).
E
D
C
B
A
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.
• The vent openings and nearby surfaces may
become hot. Do not touch them.
• Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
• Metal items will become very hot if they are left
on the cooktop and could cause burns.
• Do not leave any items on the cooktop. The hot air
from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.
• Do not leave plastic items on the cooktop— they
may melt if left too close to the vent.
13
BAKING
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.
How to Set Your Range for Baking
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn the OVEN CONTROL knob to OFF and
then remove food.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door. Turn the OVEN CONTROL
knob to desired temperature.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins
B or C
B
Cookies or cupcakes
B or C
A
Brownies
B or C
Layer cakes
B or C
Bundt or pound cakes
A or B
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
E
D
C
Preheating
Pan Placement
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
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 11⁄2–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.
14
Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for best baking results.
Aluminum Foil
When baking cookies,
flat cookie sheets
(without sides)
produce better-looking
cookies. Cookies
baked in a jelly roll
pan (short sides all
around) may have
darker edges and pale
or light browning may occur.
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Never cover a shelf
with aluminum foil.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
You can place aluminum foil around the edges of pie
crust to prevent overbrowning.
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.
Baking Pans
Don’t Peek
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30–40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
15
Baking
Cookies
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
16
To Adjust the Thermostat:
R L
P2
(appearance may vary)
1. Check to be sure the OVEN CONTROL knob is in
the OFF position.
2. Pull the knob straight off the shaft.
3. On the back of the knob there are a series of 5 to
7 small grooves. Note the position of the pointer
(located in the middle groove). Loosen the 2 screws
on the back of the knob.
NOTE: If the knob does not have 2 screws, it is
not adjustable.
4. To increase or decrease the temperature, move
the pointer in the desired direction according to
the R (raise) – L (lower) arrow. The temperature
can be adjusted in increments as indicated on the
back of the knob.
5. When the desired adjustment is reached, tighten
both screws.
6. To replace the knob, line up the flat sides of both
the knob and the shaft. Push the knob into place.
DO NOT force the OVEN CONTROL knob onto
the shaft or you may damage the back of the knob.
NOTE: Once an adjustment is made, the OFF
position will vary from the reference mark on the
backguard depending on the amount of adjustment.
ROASTING
Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.
If you wish to compensate for temperature rise,
remove the roast from the oven when its internal
temperature is 5° to 10°F. less than temperature
shown in the Roasting Guide.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Position oven shelf
at (B) position.
2. Check the weight
of the roast. Place
B
the meat fat-sideup or the poultry
A
breast-side-up on
the roasting grid
in a shallow pan.
The melting fat will baste the meat. Select a pan as
close to the size of meat as possible. (Broiler pan
with grid is a good pan for this.)
3. Turn the OVEN CONTROL knob to the desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
4. When Roasting is finished, turn the OVEN
CONTROL knob to OFF and then remove the food
from the oven.
Adjust the Oven Thermostat
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.
Therefore the oven controls are set for Baking.
(You may hear a slight clicking sound indicating the
oven is working properly.)
Questions and Answers
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
17
Roasting
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at halfhour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
additional time (15 minutes per pound for roasts under
5 pounds, more time for larger roasts).
Type
Oven
Temperature
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
325°
Lamb leg or bone-in shoulder*
325°
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
Poultry
Chicken or Duck
Chicken pieces
325°
350°
Turkey
325°
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow directions
given on package label.
Internal Temperature °F.
Approximate Roasting Time
in Minutes per Pound
Rare (140°–150°†)
Medium (150°–160°)
Well Done (170°–185°)
Rare (140°–150°†)
Medium (150°–160°)
Well Done (170°–185°)
Well Done (170°–180°)
Well Done (170°–180°)
To Warm (115°–125°)
3 to 5 lbs.
6 to 8 lbs.
24–35
18–25
35–39
25–31
39–45
31–33
21–25
20–23
25–30
24–28
30–35
28–33
35–45
30–40
35–45
30–40
18–23 minutes per pound (any weight)
Well Done (185°–190°)
Well Done (185°–190°)
In thigh:
Well Done (185°–190°)
3 to 5 lbs.
35–40
35–40
10 to 15 lbs.
16–22
Over 5 lbs.
30–35
Over 15 lbs.
12–19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
18
BROILING
NOTE:
• Always use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
• For steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
• If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 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 desired.
• Frozen steaks can be broiled by positioning the shelf
at the next lowest shelf position and increasing the
cooking time given in this guide 11⁄2 times per side.
Broiling
BROILING GUIDE
Food
Broiling Time (approximate minutes)
1st Side
2nd Side
1 inch
1 inch
1 inch
5–7
9–11
11–13
3–4
4–6
9–11
1 inch
1 inch
1 inch
7–11
13–16
16–19
4–5
6–9
13–16
11⁄2 inch
11⁄2 inch
11⁄2 inch
9–11
13–15
17–19
6–8
8–10
16–18
1/2 inch
1/2 inch
1 inch
1/4 inch
11⁄2 lbs.
1 inch
6–7
8–9
10–12
5–6
25–30
11–12
11–16
6–7
7–8
4–5
6–7
9–11
3–4
10–12
10–11
9–14
4–5
5–7
Broiling Guide
Beef Steaks
Rare
Medium
Well done
Beef Steaks (frozen)
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well done
Ground Beef Patties
Medium
Well done
Lamp Chops
Calf’s Liver
Chicken (halved)
Ham Slice
Fish Fillets
Fish Steaks
Frankfurters
Thickness
Roasting Guide
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.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
must be closed during broiling.
1. Turn the OVEN CONTROL knob to BROIL.
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.
2. When broiling is finished, turn OVEN CONTROL
knob to OFF. Remove the broiler pan from the
broiler compartment and serve food immediately.
Leave the pan outside the range to cool.
19
CARE AND CLEANING
Proper care and cleaning are important so your range
will give you efficient and satisfactory service. Follow
these directions carefully in caring for it to help assure
safe and proper maintenance.
BE SURE ELECTRICAL POWER IS
DISCONNECTED BEFORE CLEANING ANY
PART OF YOUR RANGE.
Standard Twin Burners
CAUTION: DO NOT OPERATE THE
BURNER WITHOUT ALL BURNER PARTS
IN PLACE.
Grate
Surface burner
Turn all controls OFF before removing burner parts.
The burner grates can be lifted off, making them
easy to clean.
Clean these holes
thoroughly on each
burner.
You should clean the surface burners routinely,
especially after bad spillovers, which could clog
these holes. Wipe off surface burners.
If heavy spillover occurs, remove the surface burners
from the range. The cooktop lifts up for easy access to
the burners. Remove the screw from each burner.
Burners lift out for cleaning. Lift up the cooktop and
then lift out the surface burners.
To remove burned-on food, soak the surface burner
in a solution of mild liquid detergent and hot water.
Soak the surface burner for 20 to 30 minutes. For
more stubborn stains, use a cleanser like Soft Scrub®
brand or Bon Ami® brand. Rinse well to remove any
traces of the cleanser that might clog the surface
burner openings. Do not use steel wool because it
will clog the surface burner openings and scratch the
surface burners. If the holes become clogged, clean
them with a sewing needle or twist-tie.
Before putting the surface burner back, shake out
excess water and then dry it thoroughly by setting it in
a warm oven for 30 minutes. Then place it back in the
range, making sure it is properly seated and level.
Replace the screw.
Check the flame pattern of each burner. If the flames
are “jumpy” (not steady), clean the holes again with a
sewing needle or twist-tie.
The holes in the surface burners of your range must
be kept clean at all times for proper ignition and an
even, unhampered flame.
Broiler Pan and Grid
After broiling, remove the
broiler pan. 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.
Grid
Pan
20
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.
Both the broiler pan and grid can also be cleaned
in a dishwasher.
Do not store a soiled broiler pan and grid anywhere in
the range.
Burner Grates
Lift out when cool. Grates should
be washed regularly and, of
course, after spillovers. Wash
them in hot, soapy water and
rinse with clean water. After
cleaning, dry them thoroughly by putting them in a
warm oven for a few minutes. Don’t put the grates
back on the range while they are wet. When replacing
the grates, be sure they’re positioned securely over
the burners.
To prevent rusting on cast iron grates, apply a light
coating of cooking oil on the bottom of the grates.
To get rid of burned-on food, place the grates
in a covered container (or plastic bag) with 1/4 cup
ammonia to loosen the soil. Let sit overnight
(or approximately 12 hours), then scrub with a
soap-filled scouring pad if necessary. Rinse grates
thoroughly and dry completely before replacing
them on the range top.
Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures. You will notice this sooner with
lighter color grates.
Do not operate a burner for an extended period of
time without cookware on the grate. The finish on
the grate may chip without cookware to absorb the heat.
CAUTION: Do not clean the grates in a dishwasher.
The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom
from excessive spillovers by placing a cookie sheet on
the shelf below the shelf you are cooking on. This is
particularly important when baking a fruit pie or other
foods with a high acid content. Hot fruit fillings or
other foods that are highly acidic (such as milk,
tomatoes or sauerkraut, and sauces with vinegar or
lemon juice) may cause pitting and damage to the
porcelain enamel surface and should be wiped up
immediately.
If a spillover does occur on the oven bottom,
allow the oven to cool first. Remove the oven bottom
for easier clean-up.
Frequent wipings with mild soap and water
(particularly after cooking meat) will prolong the time
between major cleanings. Rinse thoroughly. Soap left
on the oven bottom can cause stains.
For heavy soil, use an abrasive cleaner or a soapfilled scouring pad. A commercial oven cleaner may
also be used, following the package directions.
Cooktop Surface
When the surface has cooled, wash and rinse. For
other spills such as fat spatterings, etc., wash with
soap and water once the surface has cooled. Then
rinse and polish with a dry cloth.
Be careful when you clean the cooktop because
the area over the pilot will be hot (on models with
standing pilots).
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.
Do not store flammable materials in an oven or
near the cooktop. Do not store or use combustible
materials, gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.
(continued next page)
21
Care and Cleaning
Oven Bottom
CARE AND CLEANING
(continued)
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water or
vinegar and water, rinse with clean water and polish
dry with a soft cloth.
Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel—they will damage the finish. A 50/50 solution
of vinegar and hot water works well.
Oven Shelves
Clean the shelves with an abrasive cleanser or
steel wool. After cleaning, rinse the shelves with
clean water and dry with a clean cloth.
Lift-Up Cooktop
Clean the area under the cooktop often. Built-up soil,
especially grease, may catch on fire.
To make cleaning easier, the cooktop may be lifted up.
To raise the cooktop:
1. Be sure burners are turned off.
2. Remove the grates.
3. Grasp the sides of the cooktop and lift it from the
front until support rods snap into place.
The dual support rods will hold the cooktop up while
you clean underneath it.
After cleaning under the cooktop with hot,
soapy water and a clean cloth, lower the cooktop.
Be careful not to pinch your fingers. Lower cooktop
gently to avoid blowing out pilot flames (on standing
pilot models).
22
The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the stem.
Wash the knobs in soap and water or a vinegar and
hot water solution but do not soak.
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.
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.
Lift-Off Oven Door
The oven door is removable but it is heavy. You may
need help removing and replacing the door.
To remove the door,
open it to the fully opened
position. Remove the screws
on each side of the oven door.
Porcelain Oven Interior
With proper care, the porcelain enamel interior will
retain its attractive finish for many years.
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleanser. Soapy, wet pads may also be
used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause dull spots even after cleaning.
Household ammonia may make the cleaning job
easier. Place 1/2 cup ammonia in a shallow glass pan
and leave in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
When necessary, you may use a commercial oven
cleaner. Follow the package directions.
Cautions about using spray-on oven cleaners:
• Be careful where the oven cleaner is sprayed.
• Do not spray oven cleaner on the electrical controls
and switches (on some models) because it could
cause a short circuit and result in sparking or fire.
• Do not allow a film from the cleaner to remain on
the temperature sensing bulb—it could cause the
oven to heat improperly. (The bulb is located at the
rear of the oven.) Carefully wipe the bulb clean after
each oven cleaning, being careful not to move the
bulb as a change in its position could affect how the
oven bakes.
• Do not spray any oven cleaner on the outside oven
door, handles or any exterior surface of the oven,
cabinet or painted surfaces. The cleaner can damage
these surfaces.
23
Care and Cleaning
Close the door to the
special stop position that
will hold the door open.
Grasp firmly on each side
and lift the door straight
up and off the hinges.
NOTE: Be careful not to
place hands between the Stop
hinge and the oven door
position
frame as the hinge could
snap back and pinch
fingers.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out. Replace the screws on the oven door.
TO CLEAN THE DOOR:
(Do not immerse door in water.)
Inside of door:
• Allow to cool before cleaning. For light soil, wipe
frequently with mild soap and water (especially after
cooking meat). This will prolong the time between
major cleanings. Rinse thoroughly.
NOTE: Soap left on the oven door causes
additional stains when the oven is reheated.
• For heavy soil, choose an oven cleaner (for
continuous cleaning ovens, before applying a
commercial oven cleaner, remove the oven door)
and follow label instructions. Rinse well.
Outside of door:
• Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well.
• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
INSTALLATION INSTRUCTIONS
FOR YOUR SAFETY
CAUTION
If you smell gas:
1. Open windows.
2. Don’t touch electrical switches.
3. Extinguish any open flame.
4. Immediately call your gas supplier
from a neighbor’s phone.
Do not attempt to operate the oven
of this range during a power failure
(electric ignition models only).
FOR YOUR SAFETY
Do not store or use combustible
materials, gasoline or other flammable
vapors and liquids in the vicinity of this
or any other appliance.
IMPORTANT
Remove all packing material and
literature from oven before connecting
gas and electrical supply to range.
DIMENSIONS AND CLEARANCES
Provide adequate clearances between the range
and adjacent combustible surfaces.
29 7⁄8″
(without top trim)
2915⁄16″
(with top trim)
BEFORE YOU BEGIN
Read these instructions completely and
carefully.
IMPORTANT: Save these instructions
for the local electrical inspector’s use.
INSTALLER: Leave these instructions
with the appliance after installation is
completed.
CONSUMER: Keep this Use and Care
Guide and the Installation Instructions
for future use.
This appliance must be properly grounded.
WARNING
• Improper installation, adjustment,
alteration, ser vice or maintenance can
cause injur y or property damage. Refer
to this guide. For assistance or additional
information, consult a qualified installer,
ser vice agency, manufacturer (dealer) or
the gas supplier.
• Never reuse old flexible connectors.
The use of old flexible connectors can
cause gas leaks and personal injur y.
Always use NEW flexible connectors
when installing a gas appliance.
RIGHT
RIGHT
OVEN
REAR
FRONT
TEMP.
LEFT FRONT
LEFT REAR
36″ ± 1/8″
40″
Maximum
Depth with door
open: 443⁄8″
FRONT VIEW
Minimum
to cabinets
on either
side of the
range
18″
0″
24
Depth with door
closed (includes
door handle): 253⁄8″
SIDE VIEW
30″
30″
Minimum
To cabinets
below cook-top
and at the range
back
Maximum depth
for cabinets above
countertops
2″ Minimum to wall on
either side of range
above 36″ height.
36″
1/4″
13″
Front edge
of the range
side panel
forward
from
cabinet
IMPORTANT SAFETY INSTRUCTIONS
Installation of this range must conform with
local codes, or in the absence of local codes,
with the National Fuel Gas Code, ANSI
Z223.1, latest edition. In Canada, installation
must conform with the current Natural Gas
Installation Code, CAN/CGA-B149.1 or the
current Propane Installation Code, CAN/CGAB149.2, and with local codes where applicable.
This range has been design-certified by the
American Gas Association according to ANSI
Z21.1, latest edition. As with any appliance using
gas and generating heat, there are certain safety
precautions you should follow. You will find these
precautions in the Important Safety Instructions
in the front of this guide. Read them carefully.
• Have your range installed by a qualified
installer or service technician.
• Your range must be electrically grounded in
accordance with local codes or, in the absence
of local codes, in accordance with the National
Electrical Code (ANSI/NFPA 70, latest edition).
In Canada, electrical grounding must be in
accordance with the current CSA C22.1 Canadian
Electrical Code Part 1 and/or local codes. See
Electrical Connections in this section.
• Before installing your range on linoleum or
any other synthetic floor covering, make sure
the floor covering can withstand 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 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 MUST NEVER BE
LESS THAN 24 INCHES.
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 INCHES. 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 Dimensions and Clearances
illustration in this section.)
• CAUTION: Items of interest to children should
not be stored in cabinets above a range or on the
backsplash of a range—children climbing on the
range to reach items could be seriously injured.
(continued next page)
25
INSTALLATION INSTRUCTIONS
(continued)
WARNING
All ranges can tip and injury could
result. To prevent accidental tipping
of the range, attach an approved AntiTip device to the wall. (See Installing
the Anti-Tip Device in this section.)
To check if the device is installed and
engaged properly, carefully tip the
range forward. The Anti-Tip device
should engage and prevent the range
from tipping over.
If you pull the range out from the wall for any
reason, make sure the Anti-Tip device is engaged
when you push the range back against the wall.
• For your safety, never use your range for
warming or heating the room. Your oven and
cooktop are not designed to heat your kitchen.
Top burners should not be operated without
cookware on the grate. Such abuse could result
in fire and damage to your range and will void
your warranty.
• Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
Explosions or fires could result.
• Do not use oven for a storage area. Items
stored in the oven can ignite.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
GENERAL
• See Dimensions and Clearances in this section
for all rough-in and spacing dimensions. These
dimensions must be met for safe use of your range.
The location of the electrical outlet and pipe opening
(see Gas Pipe and Electric Outlet Locations) may
be adjusted to meet specific requirements.
• The range may be placed with 0″ clearance
(flush) at the back wall and side walls of the range.
LOCATION
Do not locate the range where it may be subject
to strong drafts. Any openings in the floor or wall
behind the range should be sealed. Make sure
the openings around the base of the range that
supply fresh air for combustion and ventilation
are not obstructed by carpeting or woodwork.
26
PROTECT YOUR FLOOR
Your range, like many other household items, is
heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. Use care
when moving the range on this type of flooring.
It is recommended that the following simple and
inexpensive instructions be followed to protect
your floor.
The range should be installed on a sheet of plywood
(or similar material). When the floor covering ends
at the front of the range, the area that the range
will rest on should be built up with plywood to
the same level or higher than the floor covering.
This will allow the range to be moved for cleaning
or servicing.
MODEL AND SERIAL NUMBER LOCATION
You’ll find the model and serial numbers on a
label under the lift-up cooktop.
TOOLS YOU WILL NEED
• Phillips and flat-blade screwdrivers
• Pencil and ruler
• Two pipe wrenches (one for backup)
• 1/2″ open-end or adjustable wrench
• Socket wrench (13⁄8″ hex) or channel lock pliers
ADDITIONAL MATERIALS YOU MAY NEED
• Gas line shut-off valve
• Pipe joint sealant or UL-approved pipe thread
tape with Teflon* that resists action of natural
and LP gases
• Flexible metal appliance connector
(1/2″ NPT x 3/4″ or 1/2″ I.D.). Because solid
pipe restricts moving the range, a 4 to 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 (1/2″ NPT x 3/4″ or 1/2″ I.D.).
• Flare union adapter for connection to pressure
regulator on range (1/2″ NPT x 3/4″ or 1/2″ I.D.).
*Teflon: Registered trademark of DuPont
PREPARATION
GAS PIPE AND ELECTRIC OUTLET LOCATIONS
• Remove all tape and packaging. Lift up the
cooktop and remove any packing material under
it. Make sure the burners are properly seated
and level.
• Remove plastic film that covers some chrome
parts (around oven door, side trim).
• Take the accessory pack out of the oven.
• Check to be sure that no range parts have
come loose during shipping.
CL
111/2″
Recommendedarea
for
1
2
0
V
7″
1 PROVIDE ADEQUATE GAS SUPPLY
Your range is designed to operate at a pressure
of 4″ 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 a different
type of gas, conversion adjustments must be
made by a service technician or other qualified
person before attempting to operate the range on
that gas.
For proper operation, the maximum inlet
pressure to the regulator should be no more
than 14″ of water column pressure. The inlet
pressure to the regulator must be at least 1″
greater than regulator manifold pressure.
Examples: If regulator is set for Natural gas 4″
manifold pressure, inlet pressure must be at
least 5″; if regulator has been converted for LP
gas 10″ manifold pressure, inlet pressure must
be at least 11.″
The pressure regulator located at the inlet of the
range manifold 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″ or 3/4″ 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.
Seal any openings in the wall behind the range
and in the floor under the range after gas supply
line is installed.
23″
22″
19″
7″
o
u
t l e t
o n
r e a r
o f
wall and
2″
101/2″
Recommended area for
h
r
t
u
GAS CONNECTION FOR ELECTRIC IGINITION
MODELS
Service
s
nM
a
Flare
Flare
ON
OFF
ON
e
F
bxli
a
p
pliance
OFF
GAS CONNECTION FOR STANDING PILOT MODELS
nM
a
Flare
ON
Flare
OFF
a
e
F
bxli
p p
aince
l
(continued next page)
27
INSTALLATION INSTRUCTIONS
(continued)
2 CONNECT THE RANGE TO GAS
Shut off the main gas supply valve before
disconnecting the old range and leave it off until
new hook-up has been completed. Don’t forget
to relight the pilot on other gas appliances when
you turn the gas back on.
Because hard piping restricts movement of the
range, the use of an A.G.A.-certified flexible
metal appliance connector is recommended
unless local codes require a hard-piped connection.
Never use an old connector when installing a
new range. If the hard piping method is used,
you must carefully align the pipe; the range
cannot be moved after the connection is made.
To prevent gas leaks, put pipe joint compound
on, or wrap pipe thread tape with Teflon*
around, all male (external) pipe threads.
a) Install a manual gas shut-off valve to gas supply
line in an easily-accessible location outside of the
range. Be sure you know how and where to shut
off the gas supply to the range.
b) Install 1/2″ flare union adapter to pressure
regulator.
c) Attach appliance conduit to flare union on
regulator.
d) Install flare union adapter to external manual
shut-off valve.
e) Attach appliance conduit to flare union on
shut-off valve.
f) Make sure service shut-off valve on pressure
regulator is in “ON” position.
g) Check for leaks. Turn the gas supply on to the
range and use a liquid leak detector at all joints
and conduits to check for leaks in the system.
CAUTION: DO NOT USE A FLAME TO
CHECK FOR GAS LEAKS.
*Teflon: Registered trademark of DuPont
28
CAUTION: DO NOT ALLOW
REGULATOR TO TURN ON PIPE
WHEN TIGHTENING FITTINGS.
Pressure regulator location
under the cooktop
CHECKING MANIFOLD GAS PRESSURE
Disconnect the range and its individual shut-off
valve from the gas supply piping system during
any pressure testing of that system at test
pressures greater than 14″ of water column
pressure (approximately 1/2″ psig).
The appliance must be isolated from the gas
supply piping system by closing its individual
manual shut-off valve during any pressure
testing of the gas supply piping system at test
pressures equal to or less than 14″ of water
column pressure (approximately 1/2″ psig).
If it should be necessary to check the manifold
gas pressure, connect manometer (water gauge)
or other pressure device to the top burner right
rear orifice. Using a rubber hose with inside
diameter of approximately 1/4,″ hold tubing
down tight over orifice. Turn burner valve on.
For an accurate pressure check have at least two
(2) other surface burners burning. Be sure the
gas supply (inlet) pressure is at least one inch
above specified range manifold pressure. The
gas supply pressure should never be over 14″
water column. When properly adjusted for
Natural gas the manifold pressure is 4.″ For LP
gas the manifold pressure is 10.″
3 ELECTRICAL CONNECTIONS (on some models)
Electrical Requirements
120-volt, 60 Hertz, properly grounded branch
circuit protected by a 15-amp or 20-amp circuit
breaker or time delay fuse.
Extension Cord Cautions
Because of potential safety hazards associated
with certain conditions, we strongly recommend
against the use of an extension cord. However,
if you still elect to use an extension cord, it is
absolutely necessary that it be a UL-listed,
3-wire grounding-type appliance extension cord
and that the current carrying rating of the cord
in amperes be equivalent to, or greater than,
the branch circuit rating.
Grounding
IMPORTANT—(Please read carefully)
FOR PERSONAL SAFETY, THIS APPLIANCE
MUST BE PROPERLY GROUNDED.
The power cord of this appliance is equipped
with a three-prong (grounding) plug which
mates with a standard three-prong grounding
wall receptacle
PREFERRED
to minimize the
METHOD
possibility of
electric shock
hazard from
this appliance.
The customer
should have the
Ensure proper
ground exists
wall receptacle
before use
and circuit
checked by a
qualified electrician to make sure the receptacle
is properly grounded.
Where a standard two-prong wall receptacle is
encountered, it is the personal responsibility and
obligation of the customer to have it replaced with
a properly grounded three-prong wall receptacle.
DO NOT, UNDER ANY CIRCUMSTANCES,
CUT OR REMOVE THE THIRD (GROUND)
PRONG FROM THE POWER CORD.
A Usage Situations where Appliance
Power Cord will be Disconnected Infrequently.
An adapter may be used only on a 15-amp circuit.
Do not use an adapter on a 20-amp circuit.
Where local codes permit, a TEMPORARY
CONNECTION may be made to a properly
grounded two-prong wall receptacle by the use
of a UL-listed adapter, available at most hardware
stores. The larger slot in the adapter must be
aligned with the larger slot in the wall receptacle
to provide proper polarity in the connection of
the power cord.
TEMPORARY
METHOD
(Adapter plugs not
permitted in Canada.)
Align large prongs/slots
Ensure proper
ground exists
before use
CAUTION: Attaching the adapter ground
terminal to the wall receptacle cover screw
does not ground the appliance unless the cover
screw is metal, and not insulated, and the wall
receptacle is grounded through the house
wiring. The customer should have the circuit
checked by a qualified electrician to make sure
the receptacle is properly grounded.
When disconnecting the power cord from the
adapter, always hold the adapter with one hand.
If this is not done, the adapter ground terminal is
very likely to break with repeated use. Should
this happen, DO NOT USE the appliance until a
proper ground has again been established.
(continued next page)
29
INSTALLATION INSTRUCTIONS
(continued)
ELECTRICAL CONNECTIONS (continued)
B Usage Situations where Appliance Power
Cord will be Disconnected Frequently.
Do not use an adapter plug in these situations
because disconnecting of the power cord
places undue strain on the adapter and leads to
eventual failure of the adapter ground terminal.
The customer should have the two-prong
wall receptacle replaced with a three-prong
(grounding) receptacle by a qualified electrician
before using the appliance.
The installation of appliances designed for
mobile home installation must conform with
the Manufactured Home Construction and
Safety Standard, Title 24 CFR, Part 3280
(formerly the Federal Standard for Mobile
Home Construction and Safety, Title 24, HUD,
Part 280) or, when such standard is not
applicable, the Standard for Manufactured
Home Installations, latest edition (Manufactured
Home Sites, Communities and Set-Ups), ANSI
A225.1, latest edition, or with local codes. In
Canada, mobile home installation must be in
accordance with the current CAN/CSA
Z240/MH Mobile Home Installation Code.
Electric Disconnect
1. Locate disconnect plug on the range back.
2. Pinch sides of connector and pull out of
range back.
4 SEAL THE OPENINGS
Seal any openings in the wall behind the range
and in the floor under the range when hookups
are completed.
30
5 LIGHT THE PILOTS
(for models equipped with standing pilots)
The range should be installed in its permanent
position before any pilots are lit or adjusted.
Light the Surface Burner Pilots
CAUTION: Make sure the surface burner
control knobs are in the OFF position before
attempting to light the pilots.
1. Raise the cooktop.
2. Light both pilots with a match. When both
pilots are lit, adjust the top pilot adjustment until
the pilots are approximately 1/8″ above the pilot
cage with a very slight yellow tip.
1
8
″
/
3. To avoid pilot outage, use caution when
closing cooktop after lighting pilots.
Check Surface Burners
To check for proper lighting, push in and turn a
surface burner knob to the LITE position. Each
burner should light within four (4) seconds in
normal operation. Once the burner lights, the
knob should be rotated out of the LITE position.
Try each knob separately until all burner valves
have been checked.
NOTE: Do not leave standing pilot lit in a newly
constructed or remodeled home or apartment
that will be unoccupied for more than a month.
Each pilot flame was adjusted at the factory
to be approximately 1/8″ above the pilot cage.
A tinge of yellow appearing at the upper tip is
normal. If you find pilot adjustment is necessary,
follow instructions in this section for adjusting
the surface burner pilots.
Surface Burner Air Adjustment if Necessary
1. Raise the cooktop. The air shutter (adjustment)
for each of the four surface burners is located at
the open end of the tube and sets on the hood of
the valve.
2. Should the air shutter need adjusting, rotate
the air shutter to allow more or less air into the
burner tubes as needed.
3. If the air is properly adjusted, the flame will
be steady, relatively quiet, and have
approximately 1/2″ sharp blue cone. (Usually
about the center of air shutter’s adjustment.)
If the flame is yellow in color, increase air shutter
opening size. If the flame is a distinct blue, but
lifting away from the burner, reduce the air
shutter opening size.
LIGHT THE PILOTS (continued)
Operation of Electric Ignition Oven Burners
and Oven Adjustments
Operation of electric igniters should be checked
after range and supply line connectors have been
carefully checked for leaks and range has been
connected to electric power.
The oven burner is equipped with an electric
control system as well as an electric oven burner
igniter. If your model is equipped with a waisthigh broil burner, it will also have an electric
burner igniter. These control systems require
no adjustment. When the oven is set to operate,
current will flow to the igniter. It will “glow”
similar to a light bulb. When the igniter has
reached a temperature sufficient to ignite gas,
the electrically controlled oven valve will open
and flame will appear at the oven burner. There
is a time lapse from 30 to 60 seconds after the
thermostat is turned ON before the flame
appears at the oven burner. When the oven
reaches the dial setting, the glowing igniter will
go off. The burner flame will go “out” in 20 to 30
seconds after the igniter goes “OFF.” To
maintain any given oven temperature, this cycle
will continue as long as the dial (or display) is set
to operate.
After removing all packing materials and
literature from the oven:
a) Set oven to BAKE at 300°F.
b) Within 60 seconds the oven burner should
ignite. Check for proper flame, and allow the
burner to cycle once. Reset controls to off.
c) If your model is equipped with a waist-high
broiler, set oven to BROIL.
d) Within 60 seconds the broil burner should
ignite. Check for proper flame. Reset controls
to off.
(continued next page)
31
INSTALLATION INSTRUCTIONS
(continued)
Operation of Standing Pilot Oven Burners and
Oven Adjustment
6 CHECK IGNITION OF SURFACE BURNERS
Surface Burner Ignition
To light the oven pilot, turn the oven thermostat
knob to OFF. Remove oven bottom.
Operation of all cooktop and oven burners
should be checked after the pilots have been
lighted (on some models) and range and gas
supply lines have been carefully checked
for leaks.
Standing Pilot Models
Select a surface burner knob and simultaneously
push in and turn to HI position. The burner
should light within a few seconds. Try each
burner in succession until all burners have
been checked.
Electric Ignition Models
Select a surface burner knob and simultaneously
push in and turn to LITE position. You will hear
a snapping sound indicating proper operation
of the spark module. Once the air has been
purged from the supply lines, burners should
light within 4 seconds. After burner lights,
rotate knob out of the LITE position. Try each
burner in succession until all burners have
been checked.
Remove
To remove the oven bottom, remove oven hold
down screws at rear of oven bottom. Pull up at
rear, disengage front of oven bottom from oven
front frame, and pull the oven bottom out of the
oven.
Primary pilot flame
Light the oven pilot with a match. The oven
pilot should burn with a stable flame after a few
seconds operation and should have a small
primary pilot flame visible only at the opening
in the top of the pilot assembly.
Quality of Flames
The combustion quality of burner flames needs
to be determined visually.
(A) Yellow flames—
Call for service
Secondary pilot flame
(B) Yellow tips on
outer cones—
Normal for LP gas
Turn oven thermostat knob to 300°F. The oven
pilot should now have a larger secondary pilot
flame that extends down the slanted ramp and
burns against a small metal bulb.
After 20–40 seconds, the main oven burner
should ignite and burn until the oven
temperature has reached 300°F. At that time, the
oven pilot should get smaller, moving up away
from the metal bulb which will turn off the main
oven burner after 20–40 seconds.
The oven burner will continue to turn off and on
to maintain oven temperature.
32
(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 normal.
7 CHECK IGNITION OF OVEN BURNER
Your oven is designed to operate quietly and
automatically. To operate the oven, turn the OVEN
CONTROL knob to a setting above 200°F. After
30–90 seconds, the oven burner will ignite and
burn until the set temperature is reached. The
oven burner will continue to cycle on and off as
necessary to maintain the oven at the temperature
indicated by the OVEN CONTROL knob.
Electric ignition models require electrical
power to operate. The oven cannot be lit during a
power outage. Gas will not flow unless the glow
bar is hot.
If the oven is in use when a power outage occurs,
the burner will shut off and cannot be re-lit until
power is restored.
8 ADJUSTING THE AIR ADJUSTMENT SHUTTER
To determine if the bottom burner flames are
burning properly, first remove the oven bottom
and burner baffle.
Air shutter
Lower oven bottom
(removable)
Lower oven baffle
(removable)
The shutter for the oven burner is near the back
wall of the oven and behind the broiler drawer.
To adjust the air shutter:
Oven burner tube
Oven bottom
Lock screw
To remove the oven bottom:
1. Remove screws holding down rear of oven
bottom.
2. Grasp oven bottom at finger slots on each side.
3. Lift rear of oven bottom enough to clear the
lip of range frame, then pull it out of the oven.
4. Remove the burner baffle so that the burner
flame can be observed.
With the oven bottom removed, properly
adjusted flames should have approximately 1″
blue cones and, if range is supplied with natural
gas, should burn with no yellow tipping. (With
most LP gas, small yellow tips at the end of
outer cones are normal.) Flames should not lift
off burner ports. If lifting is observed, gradually
reduce air shutter opening until flames are
stabilized.
Air shutter
Orifice hood
To adjust the flow of air to the burner, loosen the
Phillips-head screw and rotate the shutter to
allow more or less air into the burner tube.
If the flame is yellow in color, increase air
shutter opening size. If the flame is a distinct
blue, reduce the air shutter opening size.
To adjust loosen lock screw, reposition air
shutter, and tighten lock screw. Replace oven
bottom.
(continued next page)
33
INSTALLATION INSTRUCTIONS
(continued)
9 INSTALLING THE 2-PIECE ANTI-TIP DEVICE
WARNING:
• Range must be secured with an approved
Anti-Tip device.
• Unless properly installed, the range could be
tipped by you or a child standing, sitting or
leaning on an open door.
• After installing the Anti-Tip device, verify that
it is in place by carefully attempting to tilt the
range forward.
• This range has been designed to meet all
recognized industry tip standards for all normal
conditions.
• The use of this device does not preclude
tipping of the range when not properly installed.
• If the range is ever moved to a different
location, the Anti-Tip device must also be
moved and installed with the range.
The 2-piece Anti-Tip device attaches to the floor
at the back of the range to hold both rear leg
levelers. When fastening to the floor, be sure that
screws do not penetrate electrical wiring or
plumbing. The screws provided will work in
either wood or concrete. The Anti-Tip device is
attached to the back of the range.
1. Unfold paper template and place it flat on the
floor with the back and side edges positioned
exactly where the back and sides of range will be
located when installed. (Use the diagram below
for the Anti-Tip device location if template is not
available.)
4. Level range if
necessary by
adjusting 4 leg
levelers with wrench.
A minimum clearance
of 1/8″ is required
between the bottom of
the range and the rear
leg levelers to allow
room for the Anti-Tip
device. Install the oven
nge
shelves in the oven and
of ra
m
o
t
t
Bo
position the range
where it will be
installed. Check for
Leveling
levelness by placing a
leg
spirit level or a cup,
Raise
partially filled with
Lower
water, on one of the
oven shelves. If using a
spirit level, take two readings—with the level
placed diagonally first in one direction and
then the other. Adjust the leveling legs until
the range is level.
Slide back
Anti-Tip device
Back edge of range
wall or rear wall
27⁄8″
Range side
panel location
21⁄4″
2. Mark on the floor the location of the 4
mounting holes shown on the template. For
easier installation, 3/16″ diameter pilot holes
1/2″ deep can be drilled into the floor.
3. Remove template and place the 2-piece device
on floor with turned up flange to the front. Line
up holes in brackets with marks on floor and
attach with 4 screws provided. The 2-piece
device must be secured to solid floor. If attaching
to concrete floor, first drill 3/16″ diameter pilot
holes using a masonry drill bit.
34
5. Slide range into place making sure rear legs
are trapped by ends of the 2-piece Anti-Tip
device. Range may need to be shifted slightly to
one side as it is being pushed back to allow rear
legs to align with the device. Open the broiler
compartment to inspect the device. You may also
grasp the top rear edge of the range and
carefully attempt to tilt it forward to make sure
range is properly anchored.
WHEN ALL HOOKUPS ARE COMPLETED:
MAKE SURE ALL CONTROLS ARE LEFT IN THE OFF
POSITION.
MAKE SURE THE FLOW OF COMBUSTION AND
VENTILATION AIR TO THE RANGE IS UNOBSTRUCTED.
CONVERTING TO LP GAS
or Converting Back to Natural Gas from LP
HOW TO CONVERT A STANDARD TWIN
BURNER RANGE FOR USE WITH LP GAS OR
NATURAL GAS
This range was adjusted for Natural or LP gas as
specified on the serial plate.
The conversion should be done by a qualified
technician or installer.
For gas conversion you will need a 1/2″ open
end wrench.
1 PREPARE RANGE FOR CONVERSION
(1) Turn off gas supply at the wall.
(2) Turn off the electrical power to the range.
If range has not yet been connected to gas supply,
or if flexible connection was made, range may be
pulled out from the wall to make conversion easier.
2 CONVERT THE PRESSURE REGULATOR
WARNING: Do not remove the pressure
regulator from the range.
A CONVERT THE PRESSURE REGULATOR FOR
ELECTRIC IGNITION MODELS
Hollow end
towards
regulator for
Natural gas.
Cap
Solid end
towards
regulator for
LP gas
Spring
On
Off
Shut-off
switch for
oven only
1. Unscrew the cap from the pressure regulator.
Be sure the spring stays in place.
2. Turn the cap toward the desired setting.
3. Replace the cap of the regulator. The letters
corresponding with the type of gas being used
should be visible on the exposed end of the cap.
(continued next page)
1. Locate the pressure regulator in the range.
Pressure regulator location
under the cooktop
2. Follow the directions in box A or B that
match your regulator type.
35
CONVERTING TO LP GAS
(continued)
B CONVERT THE PRESSURE REGULATOR FOR
STANDING PILOT MODELS
Cap
Small end
towards regulator
for Natural gas
Enlarged end towards
regulator for LP gas
3 CONVERT THE SURFACE BURNER VALVES
1. Lift and lock cooktop to gain access to the
surface burner spuds. Surface burners use a
convertible orifice spud. Conversion to LP gas
use does not require additional orifices.
Spud
LP Gas
Decrease gas volume
Decrease flame size
Gasket
Pin
1. Remove the cap from the pressure regulator.
2. Remove the plunger from the cap.
3. Turn the plunger with the enlarged end down
for LP use. Turn the plunger with the small end
down for Natural gas use.
Oven gas selector
Manifold pipe
OFF
NAT
LP
4. Replace the plunger inside the cap.
5. Replace the cap.
Remove the thermostat knob to access the
selector key. Check the selector key on the
thermostat to be certain the pointer is turned to
select the proper fuel being used (Natural or LP
gas). Replace the thermostat knob.
36
Natural Gas
Increase gas volume
Increase flame size
2. Using 1/2″ wrench, adjust oven burner spud
as follows. For Natural to LP conversion tighten
spud down clockwise until snug (approximately
21⁄2 turns). This restricts the flow of gas through
the spuds to only that allowed by the hollow LP
metering pin. Do not over tighten.
For LP to Natural conversion, loosen spuds
counter-clockwise (approximately 21⁄2 turns).
This increases the flow of gas around the
metering pin.
4 CONVERT THE OVEN BURNER SPUD
(on some models)
1. Remove oven bottom and oven burner baffle
located on top of burner. To remove oven
bottom, remove oven hold down screws at rear
of oven bottom. Pull up at rear, disengage front
to oven bottom from oven front frame, and pull
the oven bottom straight out of the oven.
Remove nut attaching burner baffle to oven
burner.
Cooktop
(shown raised)
Pin
NAT
Spud
5 CONVERT THE BROIL BURNER SPUD
(on some models)
Using 1/2″ wrench, adjust oven burner spud as
follows. For Natural to LP conversion tighten
spud down clockwise until snug (approximately
21⁄2 turns). This restricts the flow of gas through
the spuds to only that allowed by the hollow LP
metering pin. Do not over tighten.
For LP to Natural conversion, loosen spuds
counter-clockwise (approximately 21⁄2 turns).
This increases the flow of gas around the
metering pin.
AFTER CONVERSION IS COMPLETE,
FOLLOW NORMAL INSTRUCTIONS FOR
INSTALLATION AND BURNER
OPERATION/ADJUSTMENTS.
LP
Oven/broiler
burner spud
2. Using 1/2″ wrench, adjust oven burner spud
as follows. For Natural to LP conversion tighten
spud down clockwise until snug (approximately
21⁄2 turns). This restricts the flow of gas through
the spuds to only that allowed by the hollow LP
metering pin. Do not over tighten.
For LP to Natural conversion, loosen spuds
counter-clockwise (approximately 21⁄2 turns).
This increases the flow of gas around the
metering pin.
37
QUESTIONS?
BEFORE YOU CALL FOR SERVICE…
PROBLEM
POSSIBLE CAUSE
TOP BURNERS DO NOT
LIGHT OR DO NOT
BURN EVENLY
• Make sure electrical plug is plugged into a live power outlet.
• Burner holes on the side or around the top of burner may be clogged. Remove
burners and clean them with a sewing needle or twist tie. Make sure you do not
enlarge the holes.
• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions
for Standing Pilot Models section in Surface Cooking.
BURNER FLAMES VERY
LARGE OR YELLOW
• If range is connected to LP gas, check all steps in the Installation Instructions.
SURFACE BURNERS
LIGHT BUT OVEN
DOES NOT
• The oven gas shut-off valve may have accidentally been moved during
cleaning or moving.
Check the oven gas shut-off valve.
OVEN WILL NOT WORK
• Plug on the range is not completely inserted in the electrical outlet.
• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions
for Standing Pilot Models section in Using Your Oven.
• The circuit breaker in your house has been tripped, or a fuse has been blown.
• Oven controls not properly set.
OVEN TEMPERATURE
TOO HOT OR TOO COLD
• The OVEN CONTROL knob needs adjustment. See the Adjust the
Oven Thermostat—Do It Yourself section.
FOOD DOES NOT ROAST
OR BAKE PROPERLY
• Oven controls not properly set. See the Baking or Roasting section.
• Shelf position is not correct.
• Incorrect cookware or cookware of improper size is being used.
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
• Aluminum foil used improperly in the oven.
• Oven bottom not securely seated in position.
FOOD DOES NOT
BROIL PROPERLY
• Oven controls not properly set. See the Broiling section.
• Oven door and/or broiler drawer not closed.
• Improper shelf position being used. See the Broiling section.
• Food is being cooked on a hot pan.
• Cookware is not suited for broiling.
• Aluminum foil used on the broiler pan grid has not been fitted properly
and slit as recommended.
• Oven bottom not securely seated in position.
STRONG ODOR
• Improper air/gas ratio in oven. Adjust oven burner air shutter.
• An odor from the insulation around the oven liner is normal for the first few
times oven is used. This is temporary.
If you need more help…call, toll free:
GE Answer Center®
800.626.2000
consumer information service
38
We’ll Be There
With the purchase of your new Hotpoint appliance, receive the assurance that if you ever
need information or assistance, we’ll be there. All you have to do is call—toll-free!
800.626.2000
Whatever your question about any Hotpoint major appliance, GE Answer
Center® information service is available to help. Your call—and your
question— will be answered promptly and courteously. And you can call any
time. GE Answer Center® service is open 24 hours a day, 7 days a week.
In-Home Repair Service
800-GE-CARES (800-432-2737)
Our consumer service professional will provide expert repair service on your
Hotpoint appliance, scheduled at a time that’s convenient for you. Many GE
Consumer Service company-operated locations offer you service today or
tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to
2:00 p.m. Saturdays). Our factory-trained technicians know your appliance
inside and out—so most repairs can be handled in just one visit.
Before You Call for Service
GE Answer Center®
For Customers With Special Needs…
2’ 6"
TBXTOLITE
ON WALL
SINGLE CONTROL
FAUCET
6’ 10"
8"
5"
5"
1’ 0"
7"
3’
1/8"
800.626.2000
6"
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"
We offer, free of charge, a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
SECTION A-A
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
SCALE 1’=1"
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your Hotpoint product warranty expires. Purchase a GE contract while
your warranty is still in effect and you’ll receive a substantial discount. With
a multiple-year contract, you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances can
have parts or accessories sent directly to their home.
Our parts system provides access to over 47,000
Genuine Renewal Parts…and all are fully warranted.
VISA, MasterCard and Discover cards are accepted.
User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
Consumer Services
Service Contracts
YOUR HOTPOINT GAS RANGE
WARRANTY
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace
any part of the range that fails
because of a manufacturing defect.
*******************************
WHAT IS NOT COVERED
• Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or in
the United States, contact our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center®
800.626.2000
consumer information service
• Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities as
described in the Installation Instructions
provided with the product.
• Replacement of house fuses or
resetting of circuit breakers.
• Failure of the product if it is used
for other than its intended purpose
or used commercially.
• Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
This warranty is extended to the
original purchaser and any succeeding
owner for products purchased for
ordinary home use in the 48 mainland
states, Hawaii, Washington, D.C. and
Canada. In Alaska the warranty is the
same except that it is LIMITED because
you must pay to ship the product to
the service shop or for the service
technician’s travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or by
our authorized Customer Care®
servicers during normal working hours.
Should your appliance need service,
during the warranty period or beyond,
in the United States, call 800-GECARES (800-432-2737).
Some states/provinces do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not
apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state/province to province. To
know what your legal rights are in your state/province, consult your local or state/provincial consumer affairs office or your state’s Attorney General.
Warrantor—In the United States: General Electric Company
If further help is needed concerning this warranty, write:
Manager, Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recycled paper.
RGB506
Part No. 164D3333P054
Pub No. 39-4764
1-97 CG
Printed in the United States
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