UL ® Coil Elements Instructions for Porcelain Enamel and Continuous Cleaning Oven Interiors This manual contains information for: • Important Safeguards • Installation • Use and Care Certain ranges come equipped with special features. Determine from a study of your range which of the instructions given in this booklet pertain to your range. This booklet gives valuable instructions covering the installation, adjustment and use of your range.
Range Record in the space provided below the Model No. and Serial No. of this appliance. These numbers are found on the serial plate located below the lift-up cooktop. Model No. ________________________ Type Number ________________________ Serial No. ________________________ Purchase Date________________________ Record these numbers for future use. IMPORTANT: Keep a copy of your bill of sale. The date on the bill establishes the warranty period should service be required.
READ THE IMPORTANT SAFEGUARDS AND ALL INSTRUCTIONS BEFORE USING THE APPLIANCE. Remove all tape and packaging wrap before using the oven. If any glue remains, touch the residue with the sticky side of the tape already removed. Or, use a cloth soaked with rubbing alcohol. Use caution because rubbing alcohol is flammable. Rinse with warm water and wipe dry. Destroy the carton and plastic bags after the range is unpacked. Children should not use packaging material for play.
IMPORTANT SAFEGUARDS, Continued • Do not allow children to climb or play around the range. The weight of a child on an open oven door may cause the range to tip, resulting in serious burns or other injury. • USER SERVICING: Do not repair or replace any part of the appliance unless it is specifically recommended in this owner’s guide. To prevent personal injury and damage to the range, servicing should be done only by a qualified technician.
IMPORTANT SAFEGUARDS, Continued • Stand to the side of the oven when opening the oven door. Slowly open the door to allow hot air or steam to escape before removing or replacing food. • Keep children from touching the oven door (or glass window, if equipped) when the range is operating as the door (or window) could get hot enough to cause serious burns. • When heating fat or grease, watch it closely. Fat or grease may catch fire if allowed to become too hot. • Do not use water or flour on grease fires.
IMPORTANT SAFEGUARDS, Continued ! CAUTION The following situations could cause bodily injury or property damage. • Disconnect the range from electrical supply before attempting to service or move it. • Do not use a wok on the cooking surface if it is equipped with a round metal ring that extends beyond the bottom element. Because this ring acts as a heat trap, it may damage the heating element, the surface cooking finish and the chrome pans under the element.
IMPORTANT SAFEGUARDS, Continued VENTILATING HOODS Clean Ventilating Hoods Frequently Grease should not be allowed to accumulate on hood or filter. When flaming foods under hood, turn hood fans on. ENERGY-SAVING IDEAS Surface Cooking Turn surface elements off before cooking is completed. The units will stay hot long enough to finish the cooking process. Use lids when surface cooking. A lid traps steam and uses it to speed up the cooking process. If you have a pressure cooker or vegetable steamer, use it.
INSTALLATION INSTRUCTIONS Be sure appliance is properly installed and grounded by a qualified technician. It is the responsibility of the technician to make certain that your range is properly installed. Situations caused by improper installation are not covered under the warranty. Any expenses incurred due to such situations will not be paid by the manufacturer of the appliance.
BACKGUARD INSTALLATION INSTRUCTIONS Electric Ranges 1. Move the main top forward. (Lift up and pull forward slightly.) 2. Place the backguard on top of end panels at the rear of range. Make certain the tabs of the burner box cover rest on the outside of the burner box flanges. (See No. 1.) 3. If backguard is equipped with electrical features, connect the corresponding black and white wires then tuck them into the connection channel. (See No. 2.) 4.
CORD CONNECTED APPLIANCES We recommend that you have the electrical hookup of your range done by a qualified electrician. Have the electrician show you where your range disconnect is located. If you fail to wire your range in accordance with governing codes, you may create a hazardous condition. Refer to the range’s rating plate for electrical requirements. The rating plate is located in the burner box area on freestanding ranges and cook tops.
THREE-WIRE CORD CONNECTION JUNCTION BLOCK BLACK 1. Remove the top nuts on the junction block studs. 2. Tighten the back nuts. 3. Install the three-wire cord and strain relief provided on the cord set through the hole in the power cord bracket. 4. Connect the red and black leads to the outer terminals and the white lead to the center terminal. Use the top nuts removed earlier in step 1. 5. Push the cord upward (to relieve strain) while tightening the strain relief clamp.
THREE-WIRE CONDUIT CONNECTION JUNCTION BLOCK BLACK NOTE: The power cord bracket will have to be reversed for conduit installations. Detach the bracket and flip its orientation. Reattach the bracket to the range so the conduit will pass through the smaller hole.
CABINET PREPARATIONS Free-Standing Ranges “A”–––30 inches minimum clearance between the top of the cooking surface and the bottom of an unprotected wood or metal cabinet; or “A”–––24 inches minimum when bottom of wood or metal cabinet is protected by not less than 1/4 inch “Flame Retardant” millboard covered with not less than No. 28 MSG sheet steel, 0.015 inch stainless steel, 0.024 inch aluminum or 0.020 inch copper. “B”–––Make opening between cabinet as shown in drawings.
SURFACE COOKING Cooking Utensils Your range is equipped with tubular type top elements. Here are some helpful hints for successful cooking. For best result and energy conservation, choose cooking utensils which have the following characteristics: • Pans should have flat bottoms that make good contact with the entire element. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and the ruler. • Pan sizes should match the size of the surface element.
SURFACE COOKING, continued Cooking Utensils, Continued Material Characteristics Uses Aluminum Excellent conductor of heat. Available in various gauges. All foods. With thin gauge, cook with some liquid. Thicker gauges are suggested for frying, candy and sauces. Cast iron Heats unevely unless used with low heat. Holds heat. Subject to rust. Used for skillets and Dutch ovens. Suggested for foods that require long, slow cooking. Use medium or low heat to preheat and brown foods.
OPERATIONAL CHECK Check all connections to see that they are tight and have not become loosened during transit. Each top element is controlled by a switch and when turned on the element should heat up within a minute except for solid disk elements. These take approximately 3 minutes. (Solid elements do not get red in color when hot.) The oven bake element should heat up within a minute when the temperature control is set in the bake area of the dial. The broil element can be checked with dial in broil mode.
OPTIONAL EQUIPMENT Continuous Cleaning Feature If your oven has the continuous cleaning feature, it will have a dull gray finish with white speckles that has been blended with a special catalytic material. (If the oven has a glossy finish, it is standard porcelain enamel without the continuous cleaning feature.) Before Using Your Oven–Read These Instructions Carefully. Using The Continuous Cleaning Oven The catalytic finish will keep your oven presentably clean with some effort on your part.
OPTIONAL EQUIPMENT, Continued Backguard and Control Panel Features ! WARNING Electrical Grounding Instructions: This Appliance must be properly grounded and must be connected as shown in figure 1, 2 or 3 on page 11. Do not alter wiring or electrical equipment. The backguard equipment is optional, depending on model selection. The range you have purchased may or may not be equipped with the features that are illustrated in this section. The clocks have been placed into separate groups.
CLEANING THE RANGE Always keep cleaning materials and chemicals in a safe place and away from children. Know what you are using. Make sure all parts of the range are COOL before cleaning. Be sure to replace the parts correctly. Using Commercial Oven Cleaners Commercial oven cleaners may be used on porcelain lined ovens; however, many cleaners are very strong, and it’s essential to follow instructions carefully.
CLEANING THE RANGE, Continued Aluminum Foil in Oven and Broiler Aluminum foil when used improperly is a cause of many range fires. Make certain heating elements aren’t covered or come in contact with aluminum foil. Never cover a rack completely. A piece of foil slightly larger than the utensil can be placed on the rack beneath the utensil. Backguard Control Panel or Any Painted or Aluminum Surfaces Use a mild solution of soap and water.
ALIGNMENTS AND ADJUSTMENTS Oven Door Spring Adjustments The oven door springs are properly adjusted before leaving the factory. The springs should be adjusted to allow the door to remain open when pulled 90 degrees forward and yet pull the door tight against the oven front frame when closed. If adjustments should become necessary, remove the storage drawer and grasp spring with fingers, and pull downward. To give more tension, push toward rear of range and attach in first slot.
LIFT-OFF DOORS Lift-Off Oven Door (on some models) The oven door is removable (on some models) but it is heavy. You may need help removing and replacing the door. To remove the door, open it to the full open position. Raise the locking mechanism by applying force to the locking mechanism lever. Close the door until it stops against the locking mechanism. Grasp firmly on each side and lift the door straight up and off the hinges.
NOTES PART NO.