Kenmore 93081 Electric Range

Kenmore

Electric Range

Owner'S Manual

models 93081 93088

Contents

iNSTALLATION

Care And Use

Important Safety Instructions Features of Your Range Surface Cooking: Surface Cooking Guide Canning Tips Oven: Clock/Timer Control Settings Baking, Baking Guide Roasting, Roasting Guide Broiling, Broiling Guide Self-Cleaning Instructions Care & Cleaning Thermostat Adjustment 1 ,i ,,

L...............................................

Problem Solacer

The Problem Solver lists causes of minor operating problems that you can correct yourself.

Warranty

iNSTALLATiON UNSTRUCTIONS iMPORTANT: SAVE FOR THE LOCAL ELECTRICAL

Inspector'S Use

EiectricamRequirements

Caution,

For Personal

Safety:

Do Not Use An Extension

Cord

With

This

Appliance.

Remove

House

Fuse

Or

Open

Circuit

Breaker

Before

Beginning

Installation.

This appliance must be supplied with the proper voltage and frequency, and connected to an individual properly grounded branch circuit, protected by a cir- cuit breaker or time delay fuse, as noted on the rating plate. (Rating plate is located on door frame_) Wiring must conform to National Electric Codes. If the electric service provided does not meet the above specifications, it is recommended that a licensed elec- trician install an approved outlet. Because range terminals are not accessible after range is in position, use flexible service conduit or cord_ Step t Preparethe Opening 1t/2" spacing is recommended from the range to adja- cent vertical walls above the cooktop surface° Allow 30" minimum clearance between surface units and bottom of unprotected wood or metal top cabinet, and 15" minimum between countertop and adjacent cabinet bottom. "Yourrange, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on thistype of flooring, use care, and it is recom- mended that these simple and inexpensiveinstructions be followed. The range should be installed on a sheet of plywood (or similar material) as follows: When the floor cover- ing 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 range to be moved for cleaning or servicing. Step 2 Prepare for E_ectricaaConnection Use a 3-conductor, or if required, a 4-conductor range cord set as noted below_ For Ranges Less than or Equal to 11.1 KW 9-5255 3 cond. 4'

50A-125/250V

9-5237 4 cond. 4'

50A-125!250V

4

Outlet

Box Installed Left Of _ Of Range

(_ Of Range

Wall.

_ "_" "_"_ 7',_" "'_"-_

Cord---J

Step 3 1, Locate connector block at the bottom rear of range and remove rear wiring cover°

Directly

below the connector block is a hole with a knockout ring for accommodating conduit fittings° Brackets provided are used to support the flexible cord strain relief, which must be securely attached to the cord set.

Wiring

Cover

//_

(Shown

Removed)

///

Strain

Relief

._/1" ,_

Bracxets

,_ _L"_ I"

(Provided

With

{_"_'][I

] RANGECORDSEt,

It_Iiii

Step 4 The following procedures should be used for copper or aluminum wire connection:

Copper

Wiring Connect the neutralorgrounded wire of the supply circuitto the neutral terminal of the connec- tor block, locatedin the center_ The power leads must be con- nected to the outside (brass colored) terminals° Power Cord Installation-- Insert screw through power cordterminal so that the screw passes through connector block terminal and engages nut., Tighten screw securely. Cable Direct Installation-- Clamp bare wires between the connector block terminal and movable nuts with screws tightened securely°

Warning:

Connector

Block

Is Approved

For Copper

Wire

Connection

Only.

Aluminum

Wiring A. Connect lengthof copper buildingwireto range ter- minal block_ B. Splice copper wires to aluminum wiring using special connectors designed and U L. approved for joining copper to aluminum, and follow the connector manufacturer's recommended procedure closely_

Note:

Wire used, location and enclosure of splices, etc., must conform to good wiring practice and local codes.

Warning

o RANGE

Must

Be Secured

By Anti-Tip

Bracket

Supplied.

=See Instructions To Install.

,, Unless Properly Installed, Range

Could Be Tipped By Stepping Or Sit-

Ting On Door. Injury Might Result

From Spilled Hot Liquids Or From

Range Itself.

Step 5 SpeciamGroundingInstructions

Warning:

If local

codes do not permit grounding through neutral, disconnect the strap, located at the bottom of connector block, from the frame and cut off to pre- vent contact with the range body To ground range frame, a 4th grounding lead must be con- nected to range frame in accord- ance with local codes, using only ground lug and screw°

I

4_h GROUNDING

Lead

0Und

Lug

Mobile

Home installation--If this range is provided with a 3-conductor cord or cable assembly, or if local codes do not permit grounding through the neutral, the grounding strap must be removed and the 3-conductor cord or cable assembly must be replaced by a 4-conductor cord as follows: A. Remove the 3-conductor cord by removing the strain relief and terminal lugs from the connector block. B. Attach the 4.-conductor cord as described in STEP 5.1, except attach 4th wire to previous location of the grounding strap. Step 6 Anti-Tip Bracket Installation An ANTI-TIP bracket is supplied with instruc- tions for installation in a variety of locations. The instructions include a template, a parts list and Bracket Installation Template a list of tools necessary to complete the installation. Read the IMPORTANT

Safety

Instrlictions

and the instructions that fit your situation before beginning installation. Attachment to wall Bracket Screw must enter wood or metal Wall plate 1 Step 7 Leveling the Range The range must be leveled° Leveling feet are located on each corner of the base of the range. Remove the storage drawer and rotate the leveling feet in or out as required. To remove drawer, pull it out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easity_ One of the rear leveling feet will engage the ANTI-TIP bracket (allow for some side to side adjustment). Allow a minimum clearance of 118" between the range and the leveling foot that is to be installed into the ANTI-TIP brackeL Step 8 Final Check Be sure all switches are in the "off" position before leav- ing the range° 5

iMPORTANT SAFETY iNSTRUCTiONS Read anninstructions before using this appliance. When using electrical appliances, basic safety pre- cautions should be followed,including the following: o Use this appliance only for its intended use as described in this manual, o Be sure your appli- ance is properly in- stalled and grounded by a qualified technician in accordance with the provided installation instructions. o Don't attempt to repair or replace any part of your range un- less it is specifically recommended in this book. All other servicing should be referred to a qualified technician°

Before performing any service, DISCONNECT

The Range Power Supply At The House-

Hold Distribution Panel By Removing

The Fuse Or Switching Off The Circuit

Breaker.

o Do not leavechildren alone--children should not be left alone or unat- tended in an area where an appliance is in use, They should never be allowed to sit or stand on any part of the appliance°

Don'tallow anyoneto

climb, stand or hang on the door, drawer or range top. They could damage the range and even tip it over, caus- ing severe personal injury. WARNmNG:To prevent accidental tip, ping of the range, attach it tothe wall orfloor by in- stalling theANTI-TIPbracketsupplied°Tocheckifthe bracketis installed and engaged properly,remove the drawer and inspectthe rear levelingleg. Make sure it fits securely intothe slotin the brackeL Ifyoupurl the rangeoutfrom the wall for any reason, make sure the rear leg is returnedto its positionin the bracketwhen you push the range back.

• 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.

Never

wear loose- fitting or hanging gar- ments while using the appliance. Flammable material could be ignited if brought incontact with hotheating elementsand maycause severe burns.

Use only dry pot holders--moist or damp pot

holders on hot surfaces may result in burns from steam. Do not let pot holders touch hot heating elements, Do not use a towel or other bulky cloth, o Never use your ap- pliance for warming or heating the room. ° Keep hood and grease filters clean to maintain good venting and to avoid grease fires. ....,-, .._.:.., o Storage in or on ap- __/_ pliance--Flammable _=_.-"_' materials should not be

_'7"_K_

_i! stored inan oven or near __-'_ _ surface units, _ _ _ ° Do not let cooking ............................ grease or other flare. mable materials accumulate in or near the range. 6

o Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on sur- face unit by covering pan completely with well- fitting lid, cookie sheet or flat tray, Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi.purpose dry chemical or foam type fire extinguisher.

Do not touch heating

elements or interior surface of oven. These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materialscontact surface units, areasnearby surface units or any interior area of the oven; allow sufficient time for cooling, first. Potentially hot surfaces include the cooktop and areasfacing the cooktop, oven vent opening and surfaces near the open- ing, and crevices around the oven door. Remem- ber: The inside surface of the oven may be hot when the door is opened_

When cooking pork,

follow the directions ex- actly and always cook the meat to an internal temperature of at least 170°E This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat wilt be safe to eaL Oven ,, Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes. o Don't heat unopened food containers in the oven. Pressure could build up and the con- tainer could burst, causing an injury. o Keep ovenvent ducts unobstructed. o Keep oven free from grease buildup. ..: ° Place oven shelf in desired position while oven is cool. If shelves must be handled when hot, do not let pot holder contact heating units in the oven. ° Pulling out shelf to the shelf stop is a con- venience in lifting heavy foods. It is also a precaution against burns from touching hot sur- faces of the door or oven walls. o When using cooking or roasting bags in oven, follow the manufacturer's directions_ o Do not use your oven to dry newspapers. If overheated, they can catch fire. Self-Cleaning Oven o Do not clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket° _o o Do not use oven cleaners. No commer- cial oven cleaner or oven liner protective coatingof any kind should be used in or around any part of the oven. o Clean only parts listed in this Owner's Manual. o Before self-cleaning the oven, remove broiler pan and other utensils. (continued ne_t page_ 7

mMPORTANTSAFETY mNSTRUCTIIONS (continued) Surface Cooking Units •:ik q:,o j"'._,, o Use proper pan size .... . _ :,. --This appliance isequip- : ped with one or more sur- face units of different size. Select utensils hav- ing flat bottoms large enough to cover the surface unit heating ele- ment. The use of under- sized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency (see pages 12-13)o

Never

leave surface units unattended at high heat settings. Boil- over causes smoking and greasy spillovers that may catch on fire. = Don't use aluminum foil to line drip pans or anywhere in the oven except as described in this book. Misuse could result in a shock, fire hazard or damage to the range.

Be

sure drip pans and vent ducts are not covered and are in "_ " place. Their absence during cooking could damage range parts and wiring. ° Only certain types of glass, glass/ceramic, earthenware or other glazed containers are suitable for range-top service; othersmay break becauseofthesudden changeintemperature.(See section on "Surface Cooking" for suggestions.) o Keep an eye on foods

Medium

HIGH heats. ° To minimize burns, ignition of flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units. o Always turn surface unit to OFF before re. moving utensil. being fried at HIGH or = To avoid the possibility of a burn or electric shock, always becertain that the controls for all surface units areat OFF position and a!lcoils are cool before attempting to lift or remove the unit. ° Don't immerse or soak removable surface units. Don't put them in a dishwasher. Do not self- clean the surface units in the oven. o When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame. o 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 sides of pan.

Use little fat for effective shallow or deep-fat

frying. Filling the pan too full of fat can cause spillovers when food is added, o If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly. = Always heat fat slowly, and watch as it heats. ° Use deep fat thermometer whenever possible topreventoverheating fat beyond the smoking point.

Savethf E Instru Won$

8

Energy=SavingTips Surface Cooking o For best use of energy, use cooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit. o Cook fresh vegetables with a minimum amount of water in a covered pan.. o Watch foods when bringing them quickly to cooking temperatures at HIGH heal When food reaches cook- ing temperature, reduce heat immediately to lowest set- ting that will keep it cooking° o Use residual heat with surface cooking whenever possible° For example, when'cooking eggs in the shell, bring water and eggs to boil, then turn to

Off

position and cover with lid to complete the cooking. = Always turn surface unit

Off

before removing utensil° o Use correct heat for cooking task ..... high heats to start cooking (if time allows, do not use high heat to start), medium high--quick brownings, medium--slow frying, low--finish cooking most quantities, warm-- double boiler heat, finish cooking, and special for small quantities. o When boiling water for tea or coffee, heat only the amount needed. It is not economical to boil a con- tainer futl of water for only one or two cups. Oven Cooking o Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in the oven promptly after the light goes out.. = Always turn oven OFF before removing food. = During baking, avoid frequent door openings° Keep door open as short a time as possible if it is opened°

Cook

complete oven meals instead of just one food item Potatoes, other vegetables and some des- serts wilt cook together with a main-dish casse _ role, meat loaf, chicken or roasL Choose foods that cook at the same temper- ature and in approximately the same time. = Use residual heat in oven whenever possible to finish cooking casseroles, oven meals, etco Also add rolls or precooked desserts to warm oven, using residual heat to warm them. 9

Featu s of YourRange Mode s 93081 93088 Feature Index 1 Model and Serial Numbers 2 Surface Unit Controls Explained on page 4 11

3 "On"

Indicator Lights for 1! Surface Units 4 Oven Selector Control 16 5 Oven Temperature Control 16 6 Oven Cycling Light 16 7 Automatic Oven Timer 15 Clock and Minute Timer 8 Door Latch 23 9 Oven Locked Light 23 10 Oven Cleaning Light 23 11 Ptug-tn Surface Units 26 (May be removed when cleaning under unit°) Explained Feature Index on page 12 Chrome-Plated Drip Pans 26 13 Oven 'Vent Duct (Located 25 under right rear surface unit.) 14 Oven Interior Light (Comes 25 on when door is opened,) 15 Broil Unit 21 16 Bake Unit (May be lifted 17 gently for wiping oven floor.) 17 Oven Shelves 16 t8 Oven Shelf Supports (Letters 16 A, B, C and D indicate cooking positions for shelves as recommended in cooking guides°) t9 Broiler Pan and Rack 21 20 Storage Drawer 28 t0

Surface Cooking See Surface Cooking Guide on pages 12 and

SurfaceCookingwith InfiniteHeatControls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking. At both OFF and HI positions, there is a slight niche so control "clicks" at those positions; "click" on HI marks the highest setting; the lowest setting is between

Wm

and

Ofe

In a quiet kitchen, you may hear slight "clicking" sounds during cooking, indicating heat settings selected are being maintained. Switching heats to higher settings always shows a quicker change than switching to lower settings_ How to Set the ControBs Step 1: Grasp control knob and push in_ Step 2: Turn either clock- wise or counterclockwise to desired heat setting. Control must be pushed in to set only from OFF position. When control is in any position other than

Off,

it may be ro- tated without pushing in. Be sure you turn control to

Off

when you finish cooking.. An indicator light will glow when ANY heat on any surface unit is ono Cooking Guidefor UsingHeats HI--Quick start for cooking; bring water to boil,. MED HI (?')--Fast fry, pan broil; maintain fast boil on large amount of food. MED (4)--Saute and brown; maintain slow boil on large amount of food. LOW (3)mCook after starting at HI; cook with little water in covered pan° WM--Steam rice, cereal; maintain serving temperature of most foods.

Note:

At HI, MED

H1 (7), never leave food unattended,. Boilovers cause smoking; greasy spillovers may catch fire.

At WM, LOW (3), melt chocolate,

butter on small unit.. 11

Surface Cooking Guide Cookware Tips

Use medium-

or heavy-weight cookware. Aluminum cookware conductsheat faster than other metals° Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not com- bined with other metals. Flat ground Pyroceram ® saucepans or skillets coated on the bottom with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

To conserve

the most cooking energy, pans should be flat on the bottom, have straight sides and tight- fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than an inch beyond the edge of the drip pan traps heat which causes "crazing" (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome drip pan& Directions and Setting Setting to Complete Food ....... Cookware ............. to Start Cook!ng , C,o,ok!,ng...................... Comments ....... Cereal Cornmeal, grits, Covered HI.. In covered pan bring LOW (3) or WM, then add cereal Cereals bubble and expand as oatmea! Saucepan water to boit before adding Finish timing according they cook; use large enough cereal, to package directions. _ saucepan to preven!.b.oi!over. ................. cocoa Uncovered HI. Stir together water or MED (4), to cook I or 2 minutes Milk boils over rapidly. Watch as Saucepan milk, cocoa ingredients to completely btend ingredients, boiling point approaches Bring just to a boil. Coffee Percolator Hi At first perk, switch LOW (3) to maintain gentle but Percolate 8 to 10 minutes for heat to LOW (3). steady perk. 8 cups, less for fewer cups, Eggs Cooked in shell Fried sunny-side-up Fried over easy Poached Scrambled or omelets Fruits Meats, Poultry Covered Saucepan Covered Skillet Uncovered Skillet Covered Skillet Uncovered Skillet Covered Saucepan Covered HI. Cover eggs with cool water Cover pan, cook until steaming MED Hi (7) Melt butter, add eggs and cover skillet Ht Melt butter,. HI in covered pan bring water to a boil HI. Heat butter until light golden in color_ .l,"in"'covered panbr ng .............. fruit and water to boil LOW (3). Cook only 3 to 4 minutes for soft cooked; 15 minutes for hard cooked, Continue cooking at MED HI (7) until whites are just set, about 3 to 5 more minutes LOW (3), then add eggs. When bottoms of eggs have iust set, carefully turn over to cook other side LOW (3). Carefully add eggs Cook uncovered about 5 minutes at MED HI (7). MED (4). Add egg mixture. Cook, stirring to desired doneness. LOW (3).. Stir occasionally and check for sticking HI. Melt fat, then add meat LOW (3) Simmer until fork If you do not cover skillet, baste eggs with fat to cook tops evenly Remove cooked eggs with slotted spoon or pancake turner. Eggs continue _o set slightfy after cooking. For omelet do not stir last few minutes When set, fold in half. Fresh fruit: Use 1/4 to 1t2 cup water per pound of fruit. Dried fruit: Use water as package directs Time depends on whether fruit has been presoaked If not, allow more cooking time. Meat can be seasoned and floured Braised: Pot roasts of beef, lamb or veal; pork steaks and chops Pan-fried: Tender chops; thin steaks up to 3f4.inch; minute steaks; hamburgers; franks and sausage; thin fish fillets Skillet Uncovered Skillet Switch to MED HI (7) to brown meat, Add water or other liquid HI. Preheat skillet, then grease iightty tender.. MED Ht (7) or MED (4) Brown and cook to desired doneness, turning over as needed. before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.. Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours Pot Roast: 2Vz to 4 hours Pan frying is best for thin steaks and chops, if rare is desired, pre- heat skillet before adding meat 12

Right

Deep

Fat Frying° Do not overfill kettle with fat that may spill over when adding foe& Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

Over

1" Setting to Complete Food Cooking Fried Chicken Pan Fried Bacon Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc, Melting chocolate, butter, mamhmallows Cookware Covered Skillet Uncovered Skillet Covered Skillet Covered Dutch Oven, Kettle or Large Saucepan Small Uncovered Saucepan Use small surface unit Directions and Setting to Start Cooking Hi Melt fat Switch to MED (4) HI to brown chicken

Hi

In cold skillet, arrange bacon slices Cook just until starting to sizzle. HI. Melt fat. Switch to MED (4) to brown slowly HL Cover meat with water and cover pan or kettle Cook until steaming WM Allow 10 to 15 minutes to melt through. Stir to smooth LOW (3) Cover skillet and cook unttt tender Uncover last few minutes. MED HI (7)Cook, turning over as needed. LOW (3) Cover and cook until tender, LOW (3) Cook until fork tender,. (Water should slowly boil). For very large loads, medium heat may be needed. Comments For crisp dry chicken, cover only after switching to LOW (3) for 10 minutes Uncover and cook, turning occasionally 10 to 20 minutes A more attention4ree method is to start and cook at MED (4) Meat may be breaded or marinated in sauce before frying Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured When melting marshmallows, add milk or water,. Pancakes or Skillet or MED HI (7) Heat skilfeI 8 to Cook 2 to 3 minules per side. Thick batter takes slightly longer French toast Griddle 10 minutes Grease lightly time Turn over pancakes when bubbles rise to surface. Pasta Noodles or spaghetti HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop. Covered Large kettle or Pot MED HI (7) Cook uncovered until tender For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking time. MED Ht (7) for foods cooking 10 minutes or less.. MED (4) for foods over 10 minutes, LOW (3) To finish cooking. MED (4). Cook 1 pound 10 to 30 or more minutes, depending on tenderness of vegetable. LOW (3) Cook according to time on package MED (4). Add vegetable Cook until desired tenderness is reached. Use large enough kettle to prevent boilover,. Pasta doubles in size when cooked. Pressure Cooking Pressure Hr. Heat until first jiggle is Cooker should jiggle 2 to 3 times Cooker or heard, per minute. Canner Stir frequently to prevent slicking. Puddings, Sauces, Uncovered HI Bring just to boil. Candies, Frostings Saucepan Vegetables Covered Hi, Measure 1f2 to I inch Fresh Saucepan water in saucepan,, Add salt and prepared vegetable In covered saucepan bring to boil. Frozen Covered HI. Measure water and salt Saucepan as above Add frozen block of vegetable In covered saucepan bring to boil HI. In skillet melt fat. Sauteed: Onions; green peppers; mushrooms; celery; etc. Rice and Grits Uncovered Skillet Uncovered pan requires more water and longer time Break up or stir as needed while cooking Turn over or stir vegetable as necessary for even browning Covered HL Bring salted water to a WM. Cover and cook Triple in volume after cooking. Time Saucepan boil according to time at WM Rice: t cup rice and 2 cups water--25 minutes Grits: 1 cup grits and 4 cups..water--40 minutes. 13

Questions & Answers Q. May I can foods and preserves on my surface units? A. Yes, but only use cookware designed for canning purposes° Check the manufacturer's instructions and recipes for preserving foods. Be sure canner is flat- bottomed and fits over the center of your surface unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units. Q. Can I cover my drip pans with foil? Ao Noo Clean as recommended in Cleaning Guide° Q. Can I use special cooking equipment, like an oriental wok, on any surface units? A. Cookware without flat surfaces is not recom- mended_ The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking° Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting? A. After turning surface unit off and making sure it is coo!, check to make sure that your plug-in units are securely fastened into the surface connection. Q. Why does my cookware tilt when I place them on the surface unit? A. Becausethe surface unit is not flat. Make sure that the "feet" on your surface units are sitting tightly in the range top indentation and the outer edge of the drip pan is flat on the range surface_ Q. Why is the porcelain finish on my cookware coming off? Ao If you set your surface unit higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan° Also, a too high heat for long periods, and small amounts of dry food, may damage the finish_ Home Canning Tips Canning should be done on cooktop only. In surface cooking of foods other than canning, the use of large-diameter pots (extending more than 1-inch beyond edge of drip pan) is not recommended. How- ever, when canning with water-bath or pressure canner, large-diameter pots may be used, This is because boil- ing water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating uniL

However,

Do Not Use Large

Diameter

Can-

Ners

Or Other

Large

Diameter

Pots

For

Frying Or Boiling

Foods Other Than Water.

Most syrup or sauce mixtures--and all types of frying--cook at temperatures much higher than boil- ing water.. Such temperatures could eventually harm cooktop surfaces surrounding heating units,, Observe Following Points in Canning

Bring water to boil on HIGH heat, then after boiling

has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface uniL)

Be sure canner fits over center of surface unit. If your

range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

Flat-bottomed

canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rip- pled bottoms (often found in enamelware) are not recommended.

Right

Wrong

4, When canning, use recipes from reputable sources,. Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Depart- ment of Agriculture Extension Service.

Remember,

in following the recipes, that canning is a process that generates large amounts of steam° Be care- ful while canning to prevent burns from steam or heat

Note:

If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed° The process may be improved by: (1) using a pressure canner, and (2) for fastest heating of large water quantities, begin with HOT tap water, 14

Automatic Timer and Clock The automatic timer and clock on your range are helpful devices that serve several purposes. ToSet the Clock Push the center knob in and turn the clock hands to the correct time° (If the Automatic Timer pointer should move also, let knob out, turn the Timer pointer to OFF.) ToSet the MinuteTimer The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You'll recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

To Set The Minute

Timer,

turn the center knob, without pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.) At the end of the set time, a buzzer sounds to tell you time is up Turn knob, without pushing in, until pointer reaches

Off

and buzzer stops. Time Bake Uses Automatic Timer Using the Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or you can set both Start and Stop dials to automatically start and stop oven at a later time of day. tt takes the worry out of not being home to start or stop the oven° Setting the dials for TIME BAKE is explained in detail on page 17. Self=Clean Uses Automatic Timer The self-cleaning function on your range uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately, or delay the cleaning° By setting the Start and/or Stop Dials you may choose to begin immediately or clean at low energy times during the night° Full explanations of set- ting Start and Stop Dials for self-cleaning are described on pages 23 and 24. QuestionsandAnswers Q. How can I use my Minute Timer to make my sur- face cooking easier?. A. Your Minute Timer willhelptime totalcookingwhich includestime to boil food and change temperatures. Do notjudge cooking time by visible steam only. Food will cook in covered containers eventhough you can't see any steam° Q. Must the Clock be set on correct time of day when I wish to use the Automatic Timer for baking? A. Yes, ifyouwish to set the Start or Stop dials to turn on and off at set times during timed functions. Q. Can

I

use the Minute Timer during oven cooking? A. The Minute Timer can be used during any cooking function,, The Automatic Timers (Start and Stop dials) are used with TIME BAKE and SELF-CLEAN functions. Q. Can I change the clock while I'm Time Cooking in the oven? A. Nor The clock cannot be changed during any pro- gram that uses the oven timer° You must either stop those programs or wait until they are finished before changing time. 15

UsBngYourOven BeforeUsingYour Oven

Look at the controls,

Be sure you understand how to set them properly, Read over the directions for the Automatic Oven Timer so you understand its use with the controls,

Check oven interior. Look at the shelves° Take a prac-

tice run at removing and replacing them properly, to give sure, sturdy supporL

Read

over information and tips that follow,

Keep this book handy

so you can refer to it, especi- ally during the first weeks of getting acquainted with your range Oven ControJs The controls for the oven are marked

Oven

Selector

and

Oven

Control.

Oven

Se-

Lector

has settings for

Bake,

Time

Bake,

Broil,

Clean

and OFR When you turn the knob to the desired setting, the pro- per heating units are then activated for that operation,

Oven

Control

maintains the temperature you set, from

Warm

(t50°R) to

Broil

(550°E)

to

Clean

(880°Fo). The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off and on with the oven unit during cooking°

Preheating

the oven, even to high temperature set- tings, is speedy--rarely more than about 10 minutes. Preheat the oven only when necessary, Most foods will cook satisfactorily without preheating. If you find pre- heating is necessary, keep an eye on the indicator light and put food in the oven promptly after light goes out. Oven interior Shelves The shelves are designed _vith stop-locks so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them. TO REMOVE shelves from the oven, lift up rear of shelf, pullforward withstop-locks along top of shelf supports. Be certain that shelf is cool before touching.

To Replace

shelves in oven, insert shelf with stop- locks resting on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under shelf sup- port when shelf is pulled forward° Shelf Positions The oven has four shelf supports marked A (bot- tom), B, C and D (top). Shelf positions for cook- ing food are suggested on Baking, Roasting and Broiling pages. Oven Light The light comes on auto- maticallywhen thedooris opened_ 16

Whencookingafoodforthefirsttimeinyournewoven, usetimegivenon recipesasa guiderOventhermo- stats,overaperiodofyears,may"drift"fromthefactory settinganddifferencesintimingbetweenanold and anewovenof5to 10minutesarenotunusualandyou maybeinclinedtothinkthatthe newovenis notper- formingcorrectly.However,yournewovenhasbeen set correctlyat the factory and is more apt to be accurate than the oven it replaced. How to Bake Step 1: Place food in oven, being certain to leave about t inch of space between pans and walls of oven for good cir- culation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results. Step 2: Turn OVEN

Selector

knob to BAKE and

Oven Control

knob to temperature on recipe or in Baking Guide° Step 3: Check food for doneness at minimum time on recipe° Cook longer if necessary° Switch off heat and remove foods° How to Time Bake The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Exam- ples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described. How to Set immediate Start

Note:

Before beginning make sure the range clock shows the correct time of day. Immediate Start is simply setting oven to start baking now and turning off at a later ti_e automatically. Re- member, foods continue cooking after controls are off. Step 1: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off; for example 6:00. The Start Dial should be at the same position as the time of day on clock° Step 2: Turn

Oven

Se-

Lector

knob to

Time

BAKE_ Turn OVEN

Con-

Trol

knob to oven temperature, for example

250°E

The oven wilt start immediately and will stop at the time you have set. How toSet DelayStart andStop Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day_ Step 1: To set start time, push in knob on START dial and turn pointer to time you want oven to turn on, for example 3:30. Step 2: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time. NOTE: Time on Stop Dial must be later than time shown on range clock and Start dialo Step 3: Turn

Oven

Selector

knob to

Time

Bake

Turn OVEN

Control

knob to

250°F.

or recommended temperature. Place food in oven, close the door and automatic- ally the oven will be turned on and off at the times you have set. Turn OVEN

Selector

to OFF and remove food from oven° 17

Baking Guide

Aluminum

pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results° They prevent overbrowning in the time it takes for heat to cook the center areas. Dull (satin- finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely°

Dark or non-shiny

finishes, glass and Pyroceram ® cookware generally absorb heat, which may result in dry, crisp crusts° Reduce oven heat 25°E if lighter crusts are desired° Preheat cast iron for baking some foods for rapid browning when food is added.

Preheating

the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes° For food with short cooking times, preheating gives best appearance and crispness_

Open

the oven door to check food as little as possible to prevent uneven heating and to save energy° Food Bread Biscuits (1/2-in thick) Coffee cake Corn bread or muffins Gingerbread Muffins Popovers Quick loaf bread Yeast bread (2 loaves) Plain rolls Sweet rolls Cakes (without shortening) Angel food Jelly roll Sponge .......................................................... Cakes Bundt cakes Cupcakes Fruitcakes Layer Layer, chocolate Loaf Shelf Container Position Shiny Cookie Sheet Shiny Metal Pan with satin-finish bottom Cast Iron or Glass Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups Meta] or Glass Loaf Pans Metal or Glass Loaf Pans Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

B,C

B,A

B

B

A, B

B

B

A,B

A,B

B,A

Oven Temperature 400o-475 o 350o-400 o 4000_450 ° 350 ° 400°-425 ° 375o 350a_375o 375°-425 ° 3750-425 ° 350°-375 o

A

3250-3750

B

375°-400 °

A

3250-350 ° Time, M!nutes t5-20 20-30 20-40 45-55 20-30 45*60 45-60 45-60 10-25 20-30 30-55 10-15 45-60 Comments Canned, refrigerated biscuits take 2 to 4 minutes less time Preheat cast iron pan for crisp crust

I

Decrease about 5 minutes for muffin mix, or bake at 450°R for 25 minutes, then at 350°F for 10 to t5 minutes Dark melal or glass give deepest browning. For thin rolls, Shelf B may be used For thin rolls, Shelf B may be used. Two-piece pan is convenient Line pan with waxed paper_ Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Meta! or Glass Loaf Pans

A,B

B

A, B

B

B

B

325°-350 ° 3500-375 ° 275°-300 o 350 ° -375o 350°.375 ° 350 ° 45-65 20-25 2-4 hrs. 20_35 25_30 40-60 Paper liners produce more moist crusts, Use 300'_F and Shelf B for small or individual cakes Cookies Brownies Metal or Glass Pans Drop Cookie Sheet Refrigerator Cookie Sheet Rolled or sliced Cookie Sheet Fruits, Other Desserts Baked apples Custard Puddings, Rice and Custard ...._ies Frozen Meringue One crust Two crust Pastry shell Miscellaneous Baked potatoes Scalloped dishes Souffles Glass or Metal Pan Glass Custard Cups or Cassero}e (set in pan of hot water) Glass Custard Cups or Casserole Foil Pan on Cookie Sheet Spread to crust edges Glass or Satin-finish Metal Glass or Satin-finish Meta{ Glass or Satin-finish Metal

A,B,C

B

B

B, C

325°o350 °

B, C

350a-400 °

B, C

400°-425 °

B, C

375°-400 ° 3500*400 o 300o-350 ° 325 °

I

A

400°-425 °

B, A

3250-350 °

A, B

400°-425 °

B

400 ° -425 °

B

450 ° 325°-400 ° 325°-375 o 3000-350 ° Set on Oven Shelf

A, B, C

Glass or Metat Pan

A, B, C

Glass

B

25-35 Bar cookies from mix use same time 10-20 Use Shelf C and increase temp. 6-12 25°E to 50°F for more browning 7-t2 30-60 30-60 50-90 45-70 15-25 40-60 40-60 12_15 60-90 30-60 30-75 Reduce temp to 300°F for ]arge custard Cook bread or _ice pudding with custard base 80 to 90 minutes Large pies use 400°F and increase time To quickly brown meringue, use

400°F

for 8 to 10 minutes Custard fillings require lower temperature, longer time Increase time for large amount or size '18

Roasting Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not nec- essary to sear, baste, cover or add water to your meat° Roasting is really a baking procedure used for meats. Therefore, oven controls are set to

Bake

or TIME BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps: Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallow pan° (Broiler pan with rack is a good pan for thi&) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door, Step 2: Place in oven on shelf in A or B position. No preheating is necessary. Step 3: Turn

Oven

Se-

Lector

to

Bake

and

Oven

Control

to

325°E

Small poultry may be cooked at 375°E for best browning. Step 4: Most meats con- tinue to cook slightly while standing, after being re- moved from the oven. Standing time recom- mended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal tem- perature will rise about 5° to 10°E; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10°E less than temperature on guide°

Note:

You may wish to use TIME BAKE, as described on page t7, to turn oven on and off automatically. Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached. For FrozenRoasts o Frozen roasts of beef, pork, lamb, etco, can be started without thawing, but allow t0 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts). o Thaw most frozen poultry before roasting to ensure even donenes& Some commercial frozen poultry can be cooked successfully without thawingo Follow direc- tions given on packer's label. Questionsand Answers 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. Tempera- tures are shown in Roasting Guide on opposite page. For roasts over 8 lbs. cooked at 300°E with reduced time, check with thermometer at half-hour intervals after half the time has passed° Q. Why is my roast crumbling when I try to carve it? A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven° Be sure to cut across the grain of the meat. Q, Do I need to preheat my oven each time I cook a roast or poultry? A. It is rarely necessary to preheat youroven, only for very small roasts, which cook a short length of time, Q. When buying a roast, are there any special tips that would help me cook it more evenly? A. Ye& Buy a roast as even in thickness as possible, or buy rolled roast& 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 meal 19

Roasting Guide

Position

oven shelf at B for small-size roasts (3 to 7 Ibs.) and at A for larger roasts° 2, Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet, Do not cover. Do not stuff poultry until just before roasting, Use meat thermometer for more accurate donenesso (Do not place thermometer in stuffings)

Remove

fat and drippings as necessary° Baste as desired,,

Frozen

roasts can be conventionally roasted by adding 10 to 25 minutes per pound more time than given in guide for refrigerated roasts, (t0 minutes per pound for roasts under 5 pounds,) Defrost poultry before roasting, Type ...... Meat Tender cuis; rib, high quality sirloin tip, rump or top round* Lamb Leg or bone-in shoulder* Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked Ham, raw Oven Temperature Doneness 325 ° 325 ° Rare: Medium: We_l Done: Rare: Medium: Wel! Done: Well Done: Well Done: 325 ° 325 ° 325 ° 325 ° ToWarm: Well Done: Approximate Roasting Time, in Minutes per Pound 3 to 5-1bs., 6 to 8-1bs. 24-30 18-22 30-35 22-25 35-45 28-33 21-25 20-23 25-30 24-28 30-35 28-33 35-45 30_40 35_45 30-40 10 minutes per pound (any weight) Under 10-1bso 10 to 15-1bs. 20-30 t 7_20 *For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above, Poultry 3 to 5-1bs° Chicken or Duck 325 ° Well Done: 35-40 Chicken pieces 375° Well Done: 35-40 10 to t5-1bs° Turkey 325 ° Well Done: 20-25 Internal Tempetature°F 130o.140 ° 150o-160 ° 170o-185 ° 130o-140 ° 150°-160 ° 170°-185 ° 170°-180 ° 160°-170 o 125°-130 o 170 ° Over 5-1bs. 30-35 185°-190 ° 185o-190 ° Over 15-1bso In thigh: 15*20 185°-t90 °

2O

Broiling Broiling is cooking food by intense radiant heat from the upper unit in the oven, Most fish and tender cuts of meat can be broiled,. Follow these steps to keep spattering and smoking to a minimum. Step 1: tf meat has fat or gristle near edge, cut vertical slashes through both about "Z' apart. If desired, fat may be trimmed, leaving layer about t/8" thick.. Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire. Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide on page 22° Most broil- ing is done on C position, but if your range is connected to 208 volts, you may wish to use higher position° Step 4" Leave door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper tempera- ture is maintained in the oven,. Step 5: Turn both OVEN

Selector

and

Oven

Control

knobs to

Broil°

Preheating units is not necessary. (See notes in Broiling Guide,.) Step 6: Turn food only once during cooking. Time foods for first side per Broiling Guide. Turn food, then use times given for second side as a guide to preferred done- ness_ (Where two thicknesses and times are given together, use first times given for thinnest food.) Step 7: Turn OVEN

Selector

knob to OFE Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.. Use of Aluminum Foil

If desired,

broiler pan may be lined with foil and broiler rack may be covered with foil for broiling_

Always Be Certain

To

Moldfoilthoroughly

To Broiler

Rack, And

Slit Foil To Conform

WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from drainingtothe broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

DO NOT place a sheet of aluminum

foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven_ Questions & Answers Q. Why should I leave the door closed when broil- ing chicken? A. Chicken is the only food recommended for closed- door broiling This is because chicken is relatively thicker than other foods you broil_ Closing the door holds more heat in the oven which allows chicken to cook evenly throughout, Q. When broiling, is it necessary to always use a rack in the pan? A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking. Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and allows them to evaporate_ Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter. Q. Why are my meats not turning out as brown as they should? A. tn some areas, the power (voltage) to the range may be low, In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven° Check to see if you are using the recommended shelf position Broil for longest period of time indicated in the Broiling Guide, "Pdrnfood only once during broiling Q. Do I need to grease my broiler rack to prevent meat from sticking? A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier. 21

B iHng GuBde '1. Always use broiler pan and rack that comes with your oven° It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan_

Oven

door should be ajar for all foods except chicken;there is a special position on door which holds door open correctly,,

For steaks and chops, slash fat evenly around outside

edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat° Use tongs to turn meat over to prevent piercing 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 food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping°

Broiler does not need to be preheated°

However, for very thin foods, or to increase browning, preheat if desired.

Frozen

Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 11/2 times per side° 8, tfyour oven is connected to 208 volts, rare steaks may be broiled by preheating broil heater and positioning the oven shelf one position higher, Quantity andtor Food Thickness Bacon I/2-Ib (about 8 thin slices) Ground Beef t-tb, (4 patties) Welt Done 1/2to %-in thick Beef Steaks Rare Medium Well Done Rare Medium Well Done Chicken Baker,/Products Bread (Toast) or Toaster Pastries English Muffins Lobster Tails (6 to 8-oz each) Fish Shelf Fimt Side Position Time, Minutes

C

31/2 SecondSide Time, Minutes Comments Arrange in single layer 1-inchthick (1 to11/2-tbs) tl/2-in., thick (2 to 21/2-1bs)

C

7 7 9 13 10 15 25 31/2 Space evenly Up to 8 pattiestakeabout same time c

C

C

c

C

c 1 who_e

A

(2 to 21/2-1bs), split lengthwise 2 to 4 slices

C

1 pkg (2) 2 (split)

C

2-4

B

1-Ib,,fillets I/4 to V2-in thick 35 tl/z.2 3-4

13-I6

C

5 8 4-5 Ham Slices 1-in, thick

B

(precooked) Pork Chops Welt Done 2 (1/2inch) 2 (1-in thick) about 1 lb 2 (t inch) about 10 to I2 oz 2(11/2 inch) about 1 ib !4b pkg (t0) c

B

C

C

C

B

C

8 10 10 17 6 7 9 13 7-8 14-t6 20-25 Steaks less than 1 inch cook through before browning, Pan frying is recommended Slash fat 10-15 Reduce times about 5 to 10 minutes per slde for cut-up chicken Brush each side with melted butter, BroiF with skin down first and broil with door closed 1/'2 Space evenly Place English muffins cut-side-up and brush with butter, if desired, Do not Cut through back of shell,, Spread turn ever open, Brush with melted butter before and after half time, 5 Handle and turn very carefully Brush with lemon butter before and during cooking if desired., Preheat broiler to increase browning 8 Increase times 5 to 10 minutes per side for W24nch thick or home cured, Slash fat. Slash fat Lamb Chops Medium Well Done Medium Welt Done Wieners and similar precooked sausages, bratwurst 10 10 t3 13 4-7 t0 4-6 12-14 1.2 If desired, split sausages in half lengthwise, Cut inlo 5 to 6-inch pieces. 22

OpemtHngthe Serf=CleaningOven BeforeSettingOven Controls, Check These Things: Step 1: Remove broiler pan, broiler rack and other cookware from the oven° (Oven shelves may be left in oven_ Note: Shelves will discolor after the self-clean cycle° Step 2: Wipe up heavy soil on oven bottom° A. Oven Front Frame B. Oven Door Gasket C. Openings in Door D. Oven Light Step 3: Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth° Do not clean gasket (B)_ Do not allow water to run down through openings in top of door (C), Never use a commercial oven cleaner in or around self- cleaning oven. Step 4: Close oven door How to Set Oven for Cleaning Step 1: Turn

Oven

Selector

and

Oven

Control

knobs to

Clean.

Con- trols will snap into final position when the CLEAN location is reached_ Step 2: Slide the LATCH HANDLE to the right as far as it will go. Step 3: Set the automatic oven timer: e Make sure both the range clock and the START dial show the correct time of day° When the START knob is pushed in and turned, it will "pop" into place when the time shown on the range clock is reached. o Decide on cleaning hours necessary_ Recommended Cleaning Time: Moderate Soil--2 hours (thin spills and light spatter) Heavy

Sou--3

hours (hea'v"f, greasy spills and spatter)

Add these hours to present

time of day, then push in and turn STOP dial clockwise to this desired stop time,

Oven

Cleaning

light glows, showing cleaning is starting. The OVEN

Locked

light will glow, indicating oven is hot and door cannot be opened. Oven door and window get hot during self-cleaning

Do Not Touch,

(continued next page_ 23

Operating the Self=OReaningOven (continued) FollowThese Stepsafter Self-Cleaning After cleaning is complete, the oven door will stay locked until the oven cools and the OVEN

Locked

light goes off This takes about 30 minutes. Step 1: When

Oven

Locked

light is off, slide the LATCH

Handle

to the left as far as it will go and open the door.. f Step 2: Turn

Oven

Selector

knob to OFE Step 3: Turn

Oven

Control

knob to WARM.

Note:

To start and stop cleaning at a later time than shown on clock, push in and turn START dial to time you wish to start. Add the hours needed for cleaning to this "start" time, then push in and turn STOP dial to this desired "stop" time. Oven wit! automatically turn on and off at the set times. Questions and Answers Q. Why won't my oven clean immediately even though I set al! the time and clean knobs correctly? A. Check to be sure your START dial is set to the same time as the range clock. Also check to be sure LATCH

Handle

is moved to the right° Q. If my oven clock is not working, can 1still self- clean my oven? A. No,.Your Automatic Oven Timer uses the range clock to help start and stop your self-cleaning cycle. Q. Can I use commercial oven cleaners on any part of my self-cleaning oven? A. No cleaners or coatings should be used around any part of this oven. if you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned. Q. Can I clean the Woven Gasket around the oven door? A, No, this gasket is essential for a good oven seal and care must be taken not to rub, damage or move this gasket. Q. After having just used the oven, the

Oven

Locked

light came on and I could not move the

Latch

Handle.

Why? A. After several continuous high-temperature bakings or broilings, the OVEN

Locked

light may come on. The oven door can't be latched for self-cleaning while the OVEN LOCKED light is on. If this happens, let the oven cool until the OVEN

Locked

light goes off. Then the oven door can be latched for self-cleaning_ Q. What should I do if excessive smoking occurs during cleaning? A. This is caused by excessive soil, and you should switch the OVEN

Selector

knob to OFE Open win- dows to rid room of smoke° Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle,. Q. is the "crackling" sound I hear during cleaning normal? A. Yes.. This is the metal heating and cooling during both the cooking and cleaning functions. Q. Should there be any odor during the cleaning? A. Yes, there may be a slight odor during the first few cleaning& Failure to wipe out excessive soil might also cause an odor when cleaning. Q. What causes the hair-like lines on the enamel- ed surface of my oven? A, This is a normal condition, resulting from heating and cooling during cleaning. They do not affect how your oven perform& Q. Why do I have ash left in my oven after cleaning? A. Some types of soil will leave a deposit which is ash. It can be removed with a damp sponge or cloth° Q. My oven shelves do not slide easily. What is the matter? A. After many cleanings, oven shelves may become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports. Q. My oven shelves have become gray after the self- clean cycle. Is this normal? A. Yes. After the self-clean cycle, the shelves may lose some luster and discolor to a deep gray color° Q. Can I cook food on the cooktop while the oven is self-cleaning? A. Ye& While the oven is self-cleaning, you can use the cooktop just as you normally doo l (¢ontinued next page_ 24

Care and Caeaning Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for your range to assure safe and proper maintenance. Porcelain EnameDFinish The porcelain enamel finish is sturdy but breakable if misused° This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish_ Cleaning Under the Range The area under the range can be reached easily for cleaning by removing the bottom drawer,. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close. RernovabReOven Door To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; tilt door up and away from hinges. To REPLACE, grasp door at sides, Line up door with hinges and push door firmly into place. Oven Vent Duct Your range is vented through a duct located under the right rear sur- face unit, Clean the duct often., Light Bulb Replacernerd CAUTION: Before replacing your oven lamp bulb, disconnect the electrical power for your range at the main fuse or circuit breaker panel. Be sure to let the lamp cover and bulb cool completely before removing or replacing them. The oven lamp (bulb) is covered with a glass removable cover which is held in place with a bail- shaped wire, Remove oven door, if desired, to reach cover easily,. To remove: o Hold hand under cover so it doesn't fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover.

Do Not

Remove

Any Screws

To Remove

Cover_

o Replace bulb with 40-watt home appliance bulb,. To replace cover: o Place it into groove of lamp receptacle_ Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover . Connect electric power to oven° (continued next page_ 25

Ca_ and Cleanin_ (continued) Rug-in Surface Units Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire° Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them° To make cleaning easier, the plug-in surface units are removable. Lift a plug-in unit about 1" above the drip pan--just enough to grasp it--and you can pull it ouL Do not lift a plug-in unit more than 1" If you do, it may not lie flat on the drip pan when you plug it back in. Repeated lifting of the plug-in unit more than 1" above the drip pan can permanently damage the receptacle. After removing a plug-in unit, remove the drip pan under the unit and clean it according to directions in the Cleaning Guide on page 27. Wipe around the edges of the surface unit opening° Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge. To replace a plug-in unit: o Place the drip pan into the surface unit cavity found on top of the cook- top so the unit receptacle can be seen through the opening in the pan. Receptsct8 Drip Fan/Ring o insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle. o Guide the surface unit into place so it fits evenly into the drip pan.

Caution

o Do not attempt to clean plug-in surface units in an automatic dishwasher° o Do not immerse plug-in surface units in liquids of any kind. o Do notbend the plug-in surface unit plug terminals = Do not attempt to clean, adjust or in any way repair the plug-in receptacle. Adjusting Oven Thermostat Use time given on recipe when cooking first time. Oven thermostats, in time, may "drift" from the factory setting and differences in timing between an old and a new oven of 5 to t0 minutes are not unusual. Your oven has been set correctly at the factory and is more apt to be accurate than the oven which it replace& However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat

(Oven

Control)

knob_

Pull

Knob

Off Of Shaft,

Look

At Back

Of

Knob

And

Note

Current

Setting

Before

Making

Any Adjustment.

To increase temperature, turn toward Ht or RAISE; to decrease, turn toward LO or LOWER° Each notch changes temperature 10 degrees, To adjust oven thermostat for either oven:

Pull

off OVEN

Con-

TROL knob for oven need- ing adjustment. Loosen both screws on back of knob. 2, Move pointer one notch in desired direction Tighten screws.

Return knob to range, matching flat area of knob to

shaft° Recheck oven performance before making an addi- tional adjustment. 26

Cleaning Guide

Note:

Let range/oven parts cool before touching or handling.

Part

Materials To Use

Bake Unit and Broil Unit Broiler Pan and Rack o Soap and Water ,, Soap+FiltedScouring Pad

PlasticScouring Pad

General

Directions

Do not clean the bake unit or broil unit,,Any soil will burn off when the unit is heated, NOTE: The bake unit is hinged and can be gently lifted to clean the oven floor, If spillover, residue or ash accumulates around the bake unit, gently wipe around the unit with warm water, Drain fat, cool pan and rack slightly,, (Do not let so!fed pan and rack stand in oven to cool.) Sprinkle on detergent Fill pan with warm water and spread cloth or paper towel over the rack, Let both stand for a few minutes, Wash; scour ifnecessary, Rinse and dry, OPTION: The broiler pan and rack may also be cleaned in a dishwasher_ Control Knobs: o Mild Soap and Water Pull off knobs, Wash gently but do not soak. Dry and return controls to Range Top and Oven range, making sure to match flat area on the knob and shaft Outside Glass Finish ,, Soap and Water Wash a!l glass with cloth dampened in soapy water,.Rinse and polish with a dry cloth if knobs on the control panel are removed, do not allow water to run down inside the surface of glass while cleaning. Metal, including = Soap and Water Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, Chrome Side Trims abrasives, ammonia, acids, or commercial oven cleaners which may and Trim Strips damage the finish. Porcelain Enamel

Paper Towel

Avoid cleaning powders or harsh abrasives which may scratch the enamel_ Surface* ,, Dry Cloth If acids should spill on the range while it is hot, use a dry paper towel or + Soap and Water cloth to wipe up right away. When the surface has cooled, wash and rinse For other spills, such as fat spatterings, etc., wash with soap and water when cooled and then rinse. Polish with dry cloth. Painted Surfaces

Soap and Water

Use a mild solution of soap and water Do not use any harsh abrasives or cleaning powders which may scratch or mar surface. Inside Oven Door* o Soap and Water On this oven, clean ONLY the door liner outside the gasket. The door is automaticaity cleaned if the oven is in the self-cleaning cycle, tf spillover or spattering should occur in cooking function, wipe the door with soap and water. DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in the rectangular flanges on the door Oven Gasket* Avoid getting ANY cleaning materials on the gasket ......................................................... +.+ . ............................... Oven Liner* ,=Soap and Water Coot before cleaning Frequent wiping with soap and water will prolong the time between major cleaningso Be sure to rinse thoroughly For very heavy soiling, use your self-cleaning cycle often. Oven Vent Duct = Soap and Water Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water and dry and replace (opening should match opening in drip pan)

Spillage of marinades,

fruit juices, and basting materials containing acids may cause discoloration Spillovers should be wiped up immediately, with care being taken to not touch any hot portion of the oven. When the surface is coot, clean and rinse.

I

(continued next pa,ge_ 27

CJeanJngGuide (continued)

Part

Shelves (See Self-Cleaning Oven Directions,) Storage Drawer

.......I .......................................

H..

Surface Unit Coils Chrome-Plated Drip Pans

Materials

To Use

General Directions

o Soap and Water Your shelves can be cleaned with the self-cleaning function in the oven=For heavy soil, clean by hand, using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning ...................... i , ,, ...... ° Soap and Water For cleaning, remove drawer by pul_ingit all the way open, tilt up the front and Iift out..Wipe with damp cloth or sponge and replace.. Never use harsh abrasives or scouring pads, Spatters and spills burn away when the coils are heate& At the end of a meal, remove all utensils from the surface unit and heat the soiled units at HL Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils, Wipe off any cleaning materials with a damp paper towel before heating the surface unit. DO NOT handle the unit before completely cooied. DO NOT attempt to clean the plug-in units in the self-cleaning oven DO NOT immerse plug-in units in any kind of liquid.. ° Soap and Water Clean as described below or in the dishwasher. DO NOT CLEAN ON THE ,, Stiff-Bristled Brush

Self-Cleaning

Function°

Pans will discolor,

Soap-Fil_ed Scouring Pad

(Nommetallic) Wipe all pans after each cooking so unnoticed spatter will net "burn on" o Dishwasher next time you cook To remove "burned-on" spatters, use any or all cleaning materials mentioned_ Rub/ight/y with scouring pad to prevent scratching of the surface 28

Questions? Use ThSsP blem SoUver

Problem

Oven Will Not

Work

Oven

Light

Does

Not Work

Food

Does Not

Broil

Properly

Food

Does Not

Roast Or Bake

Properly

Surface

Units

Not Functioning

Properl?(

Oven

Door

Won'T

Latch

Possible

CAusEAND

Remedy

o Difficulty may be in the main distribution panel of your house by a blown oven circuit fuse, a tripped oven circuit breaker, the main fuse or the main circuit breaker, depending on nature of the power supply. If a circuit breaker is involved, reset it, If the control box uses fuses, the oven fuse (a cartridge-type) should be changed

But Only By Someone

Familiar

With Electrical

Circuits.

If after doing one of these procedures, the fuse blows or circuit breaker trips again, call for service. NOTE: Apartment tenants or condominium owners should request their building management to perform this check before calling for service. o Oven controls not properly set, o Door left in locked position after cleaning. o Light bulb is loose. o Bulb is defective. Replace. o OVEN

Selector

knob not set at BROIL.. o OVEN

Control

knob not set at BROIL. o Door not left ajar as recommended. o Improper shelf position being use& Check Broiling Guide.. o Necessary preheating was not done. o Food is being cooked on hot pan° _, Utensils are not suited for broiling. o Aluminum foil used on the broil pan rack has not been fitted properly and slit as recommended.

,, Oven

Selector

knob not set on BAKE. o OVEN

Control

knob not set correctly. = Shelf position is incorrecL Check Roasting or Baking Guides. o Oven shelf is not level. o Incorrect cookware or cookware of improper size is being used° o A foil tent was not used when needed to slow down browning during roasting. a Surface units are not plugged in solidly. a Drip pans are not set securely in the range top. ,, Surface unit controls are not properly set.

Oven

Will Not

_,Automatic timer dials not set or not set properly. Clock must be set to time of day

Self-Clean

and the STOP dial must be set and advanced beyond the time noted on oven clock. ,, The STOP dial was not advanced for long enough. o Both OVEN

Selector

and OVEN

Control

knobs must be set at CLEAN setting. ,_A thick pile of spi!lover when cleaned leaves a heavy layer of ash in spots which could have insulated the area from further heat. ,, Latch not moved to the right. o "[ijrn OVEN

Selector

knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won't latch° To cool oven, open door wide, then Latch can be moved.

,, Oven

Selector

knob must be at CLEAN or OFF before Latch can be moved.. 29

Kenmore Electrscrange Warranty

Full

One Year

Warranty

On The Functioning

Of

All Parts Except

Glass

Parts

If, within one year from the date of installation, any part, other than a glass part, fails to function properly due to a defect in material or workmanship, Sears will repair or replace it, free of charger

Full 30-Day

Warranty

On Glass

Parts And

Finish

Of Porcelain

Enamel,

Painted

Or Bright

Metal

Finished

Parts

If, within 30 days from the date of installation, any glass part or the finish on any porcelain enamel, painted or bright metal part is defective in material or workmanship, Sears will replace the part, free of charge,

Full

90-Day Warranty

On Mechanical

Adjustments

For 90 days from the date of installation, Sears will provide, free of charge, any mechanical adjustments necessary for proper operation of the range, except for normal maintenance°

Warranty

Service

Is Available

By Simply Contacting

The Nearest

Sears

Store Or Service

Center

In The United

States.

This Warranty

Applies

Only While

This

Product

Is In Use In The United

States°

This

Warranty

Gives

You Specific

Legal

Rights,

And You May Also

Have Other

Rights

Which

Vary From

State To State

SEARS, ROEBUCK AND CO., DEPTo698/731A, SEARS TOWER, CHICAGO, IL 60684 [

L

Dear Customer: Our constant efforts are directed toward making sure your new Kenmore Range will arrive at your home _n | perfect condition and will give you proper performance As part of these efforts, we feel it is our responsibility to provide you J with this warranty for your range,

We Servicewhatwe Sell

"We Service What We Sell" is our assurance to you that you can depend on Sears for servfce because Sears service is nationwide_ ",(ourKenmore Range has added value when you consider that Sears has a service unit near you staffed by Sears trained technicians .. professional technicians specifically trained on Sears appliances, having the parts, tools and equipment to ensure that we meet our pledge to you-- "We Service What We Sell!"

To Further Add To The Value Of Your Range,

Kenmore Ranges are designed, manufactured and tested for years of dependable operation. Yet, any modern appti- ance may require service from time to time. The Sears warranty plus the Sears Maintenance Agreement provides protection from unexpected repair bills and assures you of enjoying maximum range efficiency. Here's a comparative warranty and Maintenance Agreement chart showing you the benefits of a Sears Range Main- tenance Agreement.

Contact Your Sears Salesperson Or Local Sears

Service Center Today And Purchase A Sears

Maintenance

Agreement.

Buy A Sears Maintenance

Agreement.

Years of Ownership Coverage 1st Year 2rid Year 3rd Year Replacement of Defective '1 Parts other than

W

Ma

Ma

Porcelain or Glass 90 Days Fult 2 Mechanical Adjustment Warranty

_Wa

_A

Na

30 Days Full 3 PorcelainandGlassPads Warranty

_V_A

Na

Na

Annual Preventive 4 Mainteoance Cheo,

Na

Na

iVtA at your requast W - Warranty MA - Nlalntenance Agreement Printed in USA Part No..$594002 t64D1849P003 93081 93088 158