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24”, 30” and 36” Range Models
48” and 60” Range Models
36” and 48” Cooktop Models
Your exact model may not be pictured.
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INSTALLER: PLEASE LEAVE THIS MANUAL WITH THE RANGE FOR INSPECTION AND SERVICE USE. CONSUMER: PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE. Before using your range or cooktop, Record the model and serial If you received a damaged range. . . read this book carefully. numbers. Immediately contact the dealer (or • It is intended to help you operate You’ll find them on a label under the builder) that sold you the range. and maintain your new range or cooking surface. cooktop properly. • Keep it han
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2” 2” 1 1/2” 5” 5” 3 1/2” FIVESTAR INSTALLATION INSTRUCTIONS Please read these instructions 40” MINIMUM before attempting to install this range Unpacking Check the range carton for visible 13” WIDTH OF MAXIMUM damage. If there is damage or even RANGE 6” creases in the carton contact the MINIMUM *SEE NOTE 24” 18” MINIMUM carrier, request an inspection, and file the appropriate freight claim. Do not 36” refuse shipment. Responsibility for 5” FLUSH 34” MOUNT shipping damage is with the carrier and
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WALL CLEARANCES GAS AND ELECTRIC CONNECTIONS connection prior to moving the range We suggest that you have the dealer Wall Clearances into place. The gas supply line must where you purchased your new unit All units must be installed in be at least the same size or greater install it or have him arrange with a accordance with minimum side wall than the inlet line of the range. All local plumber to make the clearances and clearances extended 1 FiveStar ranges use a /2” NPT inlet. installation. Ins
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piping method is used, you must connector to the adapter on the range. Connecting the Range to Gas carefully align the pipe; the range Position range to permit connection at Shut off the main gas supply valve cannot be moved after the connection the shut-off valve or vise versa. before disconnecting the old range is made. and leave it off until new hook-up has 5. When all connections have been been completed. Don’t forget to To prevent gas leaks, put pipe joint made, make sure all range controls
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Backguard Assembly The backguard, located in the “top NOTE: COOKTOPS DO NOT HAVE LEVELING LEGS. pack” of the range, must be installed CABINET SUPPORT MUST BE LEVEL. prior to placing the range in position for gas hookup. See Figure 7. NEVER BLOCK THE FLOW OF AIR FOR COMBUSTION 40” MINIMUM OR VENTILATION. SEE INSTRUCTION FIG. 2. 13” MAXIMUM Positioning/Leveling WIDTH OF To position the range use a lift jack or RANGE enough manpower to lift the range 2” 6” MINIMUM 18” MINIMUM completely. Avoid slid
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Oven/Griddle Control Vari-Flame™ . . . FiveStar FIG. 10 STANDARD BURNER Standard front burners are equipped (Thermostat) CONVERSION with a true center-simmer feature that The oven pilot gas selector screw is is factory set. The burner orifice hoods located on this control. To change are black for NAT. gas and brass for oven pilot gas setting: (A) Remove LP. gas. If the range is to be converted oven control knob by pulling straight from NAT. gas to LP. or vice versa call out. The oven gas selecto
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SAFETY INSTRUCTIONS • Read all instructions before using this appliance. Statistics show many accidents occur in the home. Most of these could be prevented with care and judgment. Use this appliance only for its intended use as described in this manual. When using appliances, basic safety precautions should be CAUTION: ITEMS OF observed, including the following: Do not INTEREST OF CHILDREN use gas • Be sure your appliance is properly SHOULD NOT BE STORED IN broiler for installed and grounded by
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• DO NOT TOUCH BURNERS, • Don’t heat unopened food BURNER GRATES, OR containers in the oven. Pressure INTERIOR SURFACE OF could build up and the container OVEN. These surfaces may be hot could burst causing an injury. enough to burn even though they • Place oven rack in desired appear to be cool. During and position while oven is cool. If rack immediately after use do not touch, must be handled when hot use a pot or let clothing or other flammable holder. Pulling out the oven rack to materials c
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ENERGY-SAVING TIPS MEDIUM–quick browning. During baking, avoid frequent door Surface Cooking openings. Keep door open as short a Cook fresh vegetables with a LOW–finish cooking most quantities, time as possible. minimum amount of water in a double-boiler heat, and for small covered pan. quantities. Cook complete oven meals instead of just one food item. potatoes, other Watch foods when bringing them VARI-FLAMETM vegetables, and some desserts will quickly to cooking temperatures at FRONT BURNERS
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of the electronic system. the Installation Instructions (pages 3-6) Let the griddle cool and wipe it clean it is important that the air supply to the with a dry cloth. “Season” it again. On sealed burner models, if equipped unit remains open. The oven air supply with flame sensing ignitors, the When the griddle is cool after the comes through the front floor area clicking sound stops after ignition. second seasoning, wipe it clean once under the range. The surface burners Each time a knob is pla
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cloth to wipe up any accumulation of walls. Correct pan placement allows moderate baking range is 350 degrees grease in the recessed section of the air circulation for proper baking and to 425 degrees. griddle under the removable grease browning. Baking well. The grease well needs to be • Do not place pans in the oven cleaned after each use of the griddle. When baking, follow the recipe directly over each other. Stagger the if grease is permitted to accumulate, a instructions. Use correct ingred
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remove the broiler pan temporarily for The pan and grill may be removed • 1. CAUTION: Make certain the cleaning. from the broiler rack by lifting up on oven is cool when manually the front of the broiler pan so it will lighting oven pilot. • Do not use the broiler area for clear the “pan keeper,” then pull storage of utensils. • 2. Open broiler door. Oven pilot is forward slightly and using hot pads or located on the left side of the oven mittens, with both hands lift the Oven Racks burner at th
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(sparks) to all electrodes (including top Electronic Ignition Wiring Diagrams 1 burners) at a rate of approximately 1 /2 Ranges and built-in cooktops have top Wiring diagrams are located in the Use pulses (sparks) per second. igniter electrodes. When a top burner and Care manual. One is also located To light the oven or griddle burner knob is turned to the “LITE” position behind the control panel near the pilot manually in the event of a power electrodes will spark at a rate of griddle knob or
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within the oven to escape without the forming of visible moisture on the range. The amount of moisture will depend upon the humidity of the air and water content of the food being cooked. Fogging and even dripping water will usually occur in BROILER DOOR geographic locations of high HINGE BROILER DOOR humidity. FIG. 16 BROILER DOOR Fig. 17 Oven Door Hinges ADJUSTMENT/REMOVAL The oven door hinges are properly set before leaving the factory. The Burner Drip Pans Broiler Door springs are adjusted t
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REMOVAL ACTION (on some models) Lift-Off Oven Door LIFT OFF DOOR To remove oven door/s: • Open door fully. • Rotate the “hinge retainers” into the locked position, as shown over the hook located on the bottom side of each hinge quadrant. • Lift the door slightly, to clear “hinge slots”, and pull straight out to clear hinge mechanism from main front opening. HINGE To replace oven door/s: SLOT • Insert hinges into front frame opening locating “hinge slots” on HINGE RETAINER front frame as shown.
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FAN HOUSING CONVECTION OVEN MODELS BROIL Convection oven ranges offer the ELEMENT choice of “regular” radiant baking CONVECTION RACK POS. #4 and roasting or convection baking and FAN roasting. The benefits of convection RACK POS. #3 cooking are: RACK POS. #2 1. More even baking and roasting. RACK POS. #1 2. A general reduction in cooking time for most baked foods; up to 30% faster. 3. Or the opportunity to reduce BAKE ELEMENT cooking temperature and stay with OVEN INTERIOR DUAL-FUEL VERSION SHOW
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Baking Chart Radiant Bake Pan Rack* Temp. (˚F) Convection Product and Type Size Position Preheated Time** Time** CAKE Yellow-2 layers 9” 2 or 3 350˚ 22-26 30-35 White-2 layers 9” 2 or 3 350˚ 18-24 25-30 Chocolate-2 layers 9” 2 or 3 350˚ 22-26 30-35 Bundt tube 2 350˚ 30-34 35-45 Angel Food tube 2 375˚ 21-23 30-40 Pound Cake loaf 2 325˚ 30-37 40-50 Snacking Cake 8x8” 2 375˚ 19-22 30-35 Cupcakes 3 350˚ 12-15 15-20 Sheet Cake 15x10” 3 350˚ 16-19 20-25 PIES Two Crust Fruit, fresh 9” 2 400˚-425˚ 26-33
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Convection Baking of Frozen Convenience Foods • Center foods in the oven. If more • Follow package recommendations • Most foods are baked on rack position #3., see page 17. than one food item is being baked for oven temperature, foil covering • For multiple rack baking, use rack # or if foods are being baked on and use of cookie sheets. Baking 2 and 4. However, pizzas should be multiple racks, stagger foods for times will be similar. See chart placed on cookie sheets and baked on proper air circ
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FEATURE which means that the setting will cause the broil element the control can be set at a lower broiling temperature can be varied to cycle on and off. This feature can temperature to reduce the cooking by selecting a lower temperature be used for foods that need to cook speed rather than moving the broiler setting on the TEMPERATURE more slowly or need less radiant pan to a lower rack. knob. Using a lower temperature heat. If foods are broiling too fast, DUAL-FUEL WITH ELECTRIC OVEN (BROIL,
