Using Your Range
In This Section
Page
Using the surface burners ................ .7
Positioning racks and pans .............. .9
For best air circulation
Lighting standing pilots
.....................
..................
10
.l 1
Baking/roasting ...............................
.12
Page
Adjusting the oven temperature control .............................................
.13
Broiling ............................................
.14
Energy saving tips. ......................... .15
The oven vent .................................
.15
The anti-tip brackets
....................... .16
To obtain the best cooking results possible, you must operate your range properly. This section gives you important information for efficient and safe use of your range.
Using the surface burners
Your range is equipped with either standing pilots or electric ignitors. Standing pilots must be lit initially with a match following the directions on page 11. The pilot light will remain lit when the burners are turned off.
To turn a burner on again, just push in and turn the control knob to LITE and the burner will light. Electric ignitors automatically light the burners each time the control knob is turned to LITE.
Push in the control knob and turn counterclockwise to the LITE position. On electric ignitor models, the clicking sound is the ignitor sparking. Visually check that burner has lit.
After the burner lights, turn the control knob to the desired setting. You can set the control knob anywhere between HI and LO.
Surface burner markers
The solid dot in the surface burner marker shows which surface burner is turned on by that knob.
Burner heat settings l l l l l
Use correct burner heat settings (see next page). If the heat setting is too high, it can:
Char bacon and cause curling.
Make eggs tough and crisp at the edges.
Toughen liver, fish and seafood.
Scorch delicate sauces and custards.
Cause a boilover.
Push in and turn counterclockwise
Until you get used to the settings, use the following as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue cooking.
SETTING
LITE
HI
Medium
RECOMMENDED USE l
To light the burner. After the burner lights, turn control back to a desired setting. l l
To start foods cooking.
To bring liquids to a boil. l l l
To hold a rapid boil.
To fry chicken or pancakes.
For gravy, pudding and icing. l
To cook large amounts of vegetables.
LO l
To keep food warm until ready to serve.
NOTE: Do not cook with the control in the
LITE position.
In case of a prolonged power failure
Surface burners with electric ignitors can be manually lighted. Hold a lit match near a burner and slowly turn the control knob on until the burner lights. After the burner lights, turn the control knob to the desired setting. Power failures will not affect stand- ing pilots. Do not attempt to operate an electric ignition oven during a power failure.
Burn, Fire, and Explosion Hazard l
Burner flame should not extend beyond the edge of the cooking utensil. The flame could burn you and cause poor cooking results. l
Be sure all control knobs are turned to OFF when you are not cooking.
Someone could be burned or a fire could start if a burner is accidentally left ON. l
If the flame should go out while cook- ing, or if there is a strong gas odor, turn the burners OFF. Wait five minutes for the gas odor to disappear before relighting burner. If gas odor is still present, see safety note on page 3.
Failure to follow these precautions could result in explosion or fire.
Product Damage Hazard
Do not leave an empty utensil, or one which has boiled dry, on a hot surface burner.
The utensil could overheat and could damage the utensil or cooking product.
Cookware tips l l l l l
No one brand of cookware is best for all people. Knowing something about pan materials and construction will help you select the correct cookware for your needs.
NOTE: For best results and greater fuel efficiency, use only flat-bottomed cookware in good condition.
The pan should have straight sides and a tight-fitting lid.
Choose medium to heavy gauge (thick- ness) pans that are fairly lightweight.
The pan material (metal or glass) affects how fast heat transfers from the surface burners through the pan material and how evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking results.
Handles should be made of a sturdy, heat- resistant material and be securely attached to the pan.
l l l
Pans should be easy to clean. Check to be sure there are no crevices, rough edges or areas where food might collect.
Be sure pans do not tip, whether they are full or empty.
Use cookware only as it was intended to be used. Follow pan instructions. This is very important for glass cookware because some should be used only in the oven.
Other pans are marked as flameware and may be used on the surface burners.
Home canning information
The larger diameter of most water-bath or pressure canners combined with high heat settings for long periods of time can cause damage to the cooktop.
To protect your range: l l
For best results, use a canner which can be centered over the surface burner.
Do not place canner on two surface burners at the same time. Too much heat will build up and will damage the cooktop. l l
Start with hot water. This reduces the time the control is set on high. Reduce heat setting to lowest position needed to keep water boiling.
Refer to your canner manual for specific instructions.
Positioning racks and pans
For baking/roasting with one rack, place the rack so the top of the food will be centered in the oven.
Rack placement for specific foods:
FOOD
Frozen pies, large roasts, turkeys
Angel and bundt cakes, 2nd rack guide most quick breads, from bottom yeast breads, casse- roles, meats
Cookies, biscuits, muffins, cakes, nonfrozen pies
RACK POSITION
1st or 2nd rack guide from bottom
2nd or 3rd rack guide from bottom
When baking on two racks, arrange racks on first and third rack guides from bottom.
Personal Injury Hazard always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level. l l l
If rack(s) must be moved while oven is hot, use potholders or oven mitts to protect hands.
Do not place items on the open oven door.
Be careful when installing and removing large food items from extra roasting rack position. Food will be close to hot surfaces, including oven bottom and sides.
Failure to follow the above precautions could result in personal injury. continued on next page
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Extra oven rack position
(roasting rack)
When roasting food too large to be placed in oven with rack in lowest position, place rack on bottom of oven. l l l
For proper roasting, follow these guidelines:
The rack must be level.
Use adequate amount of liquid (meat juices or water) so food does not get overdone.
Do not try to pull rack out over door.
Rack will be at the same level as door when door is opened.
For best air circulation
l l l
Hot air must circulate around the pans in the oven for even heat to reach all parts of the oven. This results in better baking.
Place the pans so that one is not directly over the other.
For best results, allow 1 ‘h-2 inches
(4-5 cm) of space around each pan and between pans and oven walls. There must be a minimum space of 1 inch (2.5 cm).
Use only one cookie sheet in the oven at one time.
Use the following as a guide to determine where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
Extra oveli rack position
10
Lighting standing pilots
(models FGP320Y, FGP320A, FLP320A, and FLP3lOY)
To light range pilots:
1. Make sure all controls are turned off.
2. Remove the surface burner grates from the cooktop. Lift the cooktop. (See “Lift- up cooktop” on page 18.)
3. To light, hold a lit match over the pilot light located between the front and back burners. The pilot flame should be l/4 to
3/a in (.6-l cm) high.
4. If the pilot flame needs adjustment, turn the pilot adjustment screw midway down the length of the manifold pipe, behind the control panel.
5. Lower the cooktop and replace the grates before using the surface burners.
To light oven burner pilot:
1. Make sure the Oven Temperature
Control is turned off.
2. Remove the oven bottom (see “Remov- ing the oven bottom” on page 21). Then unscrew the burner baffle located on the burner (see Installation Instructions for more information about the baffle).
3. Hold a lit match over the oven burner pilot located at the rear of the burner.
4. After the oven burner pilot is burning steadily, check burner lighting by turning the Oven Temperature Control to a temperature above 140°F (60°C). The burner will take 50-60 seconds to light.
5. Replace the burner baffle and oven bottom.
11
Baking/roasting
NOTE: Do not attempt to light the oven burner on electric ignition models during a power failure. See “Important Safety Instruc- tions” on page 4 for more information.
1. Position the rack(s) properly before turning on the oven. To change rack position, lift rack at front and pull out.
For further information, see “Positioning racks and pans” on page 9.
2. Push in and turn the Oven Temperature
Control counterclockwise to the baking/ roasting temperature you want. The oven burner will automatically light in 50-60 seconds.
3. When baking, preheat the oven for
10 minutes. Put food in the oven.
NOTES: l
Do not preheat when roasting or cooking items such as casseroles. l
Do not place food directly on the oven bottom.
4. During baking/roasting, the oven burner will turn on and off to maintain the tem- perature setting.
5. When baking/roasting is done, turn the
Oven Temperature Control clockwise to
OFF.
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Adjusting the oven temperature control
Oven temperature controls will gradually shift after years of use. So, even though your new oven is properly adjusted to provide accurate temperatures, it may cook faster or slower than your old oven.
If, after using the oven for a period of time, you are not satisfied with the temperature settings, you can adjust them by following these steps:
1. Make sure the Oven Temperature Control
Knob is turned to the off position.
Pull knob straight off and flip it over.
2.
Loosen the locking screws inside the control knob. Note the position of the notches.
3.
To lower the temperature, hold knob handle firmly and move the tooth a notch clockwise. Each notch equals about 20°F
(11 “C).
4. To raise the temperature, hold knob handle firmly and move the tooth a notch counterclockwise. Each notch equals about 20°F (11 “C).
5.
Tighten the locking screws and replace the control knob.
To lower
13
Broiling
The broiler drawer is located below the oven door. Always broil with the oven door closed.
1. Pull the broiler drawer open and tilt the door panel down.
2. Place broiler pan grid so grease can drain down ribbing and through slots into lower part of the broiler pan. See picture.
3. Before the broiler is turned on, place food on broiler pan and position the broiler pan at one of the three levels.
Drain slot Rib
Front
4. Close broiler drawer.
5. Push in and turn the Oven Temperature
Control counterclockwise to BROIL. The broiler will automatically light in 50-60 seconds.
6. When broiling is done, turn the Oven
Temperature Control clockwise to OFF.
NOTE: Do not preheat the broiler before using. Completely close the broiler drawer during broiling.
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Energy saving tips
l l l l l
Although the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you save energy when using your cooking product:
Use pans with flat bottoms, straight sides and tight-fitting lids.
Cook with a minimum of liquid or fat to help shorten cooking time.
Preheat pans only when recommended and for the shortest time possible.
Start food on higher heat settings, then set surface burner control on low to finish cooking.
Use the more efficient surface burners instead of the oven when possible.
The oven vent
Hot air and moisture escape from the oven through a vent located under the backguard.
The vent is needed for air circulation. Do not block the vent. Poor baking/roasting will result.
NOTE: Never store plastics, paper or other items that could melt or burn near the oven vent, or any of the surface burners. l l l l l l
Turn on the surface burner only after placing filled pan on the burner grate.
“Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the cooking time.
Bake cakes, pies or cookies when oven is warm. Best time to bake is right after a meal has been cooked in the oven.
Preheat the oven no longer than necessary.
Plan your meals for the most efficient use of the range. When using the oven to cook one food, try to cook the rest of the meal in it also.
Do not preheat when broiling, roasting or cooking items such as casseroles.
Burn Hazard
When the oven is ON, pans and pan handles left near the oven vent could become hot enough to burn the user and to melt plastics. Use potholders to move pans.
15
The anti-tip brackets ’
The range will not tip during normal use. However, tipping can occur if you apply too much force or weight to the open door without the anti-tip brackets properly secured.
Personal Injury Hazard
*To reduce risk of range tipping over, secure range with properly installed anti-tip brackets supplied with range. l
If range is moved for cleaning or service, check that anti-tip devices are engaged before using range.
Failure to follow the above precautions could result in personal injury. l l
To verify the anti-tip brackets are engaged:
Grasp rear of range and carefully try to tilt forward. If anti-tip brackets are attached to floor with screws and rear leveling legs are positioned under brackets (one for each rear leveling leg), range should not tilt forward.
See Installation Instructions for further details.
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