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d 4
How to get t.
Ie Jestfrom
contents
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Anti-TipDevice 3,38 Preheating 14, 15
use andcare
ApplianceRegistration
2 Roasting, Roasting Guide 16,17
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CareandCleaning 20–26 &mtiuatio
Shelves 13,23,25
ClockandTimer
8,9 ThermostatAdjustment 27
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of Models
ConsumerServices 47
PowerOutage 10, 12
Cooktop 21 ProblemSolver 44
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RGB52&R
Features
6,7 SafetyInstructions 2–5
HootingUnderRange 29,30 RGB52@R
Surface Cooking 10, 11
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InstallationIns~ctions 28-43
BurnerGrates 21,25
RGB528ER
Leveling
38 Burners 20
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.— —— save time and money. Before you request WANING: Mthe It is intendedto helpyouoperate Servitee.e informationinthk andmaintainyour new range properly. manlualisnotfollowed Check the ProblemSolverin this Keepit handyforanswersto your book.It listscausesofminor exactly9 a fireor explosion questions. operatingproblemsthatYOU can may FeSuit cawing correct yourself. If youdon’tunderstandsomething propetiy damage, or needmorehelp,write(include persona!injwy or death. yourphonenumber): If you need
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;. ,,: -.______ : 1 lwiPoRTANT grounded,three-prongoutletin 0CAUTION: ITEMSOF accordancewith theNational INTEmsT To CHILDREN SAFETY NOTICX ElectricalCode.Do ~lotuse an SHOULD NOTBE STOWD “~heCalifornia Safe Drinking extensioncord with IN CABINETS ABOVEA f}~aterand Toxic Enforcement this appliance. mNGE ORONTHE Act requires the Governorof BACKSPLASH OFA aBe sure ail packing materials Californiato publisha list of mNGE4HmDREN substancesknownto the state are removed from the range CLMBNG ONTHERANGE
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“-- @ ~Foodsfor frying Shoulfl beas “:, $“: snlokinganclgreasyspillovers $Foryoursafety9 never use (Iry as possible.Froston frozen that maycatch on fire. yourappliancefor W’arllling or foodsor ~moisture on fresh foods heatingtileroom. oAdjust top bur”nerflame Sixc can causehot fat to bubbleup so it does not extend beyond the aDo not usewater ongrease and over sidesof pan. edge of the cooliware. Excessive fires. Neverpick up a flaming ouse l&astpossibleamount of fla~neis hazardous. pan.TLIi~ off
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* wheKR broiling9 ifmeatis too close tothe flame? the fat may ignite.Trimexcessfat to prevent excessiveflare-ups. *Malie sure broiler pan is in placecorrectlytoreducethe ,, i Y ! possibilityof greasefires. whenopening thedoorof a klot * Donot!eaveplasticitenlson ~If you should havea grease oven.Thehot air and steam tl~ecoolftop—theymaymelt if firein the broilerpan9 turn that escapecancauseburns to left too close to the vent. off oven,aridkeepovendoor hands,faceand eyes. or broilerdrawer(on model
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---—.-—...——.—— See page Feature Index (Not all modelshave all features. Appem~nceof features varies.) 1 Surface Burners, Drip Pans (on some models) and Grates 20,21,25,26 2 Oven Lamp On/Off Switch (on some models) 12 8,9 3 Clock and Timer (on some models) 4,5, 13,21 4 Oven Vent 12 5 OvenControl 10 6 SurfaceBurnerControls 21 7 Cooktop 18,23,25 8 Broiler Pan and Rack 13,23,25 9 Oven Shelves (number of shelves varies) 10 Oven Shelf SuppOrtS 13 11 Air Ventin Oven Door (located at top of Oven Door)
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‘Fosetthe Timer 1. Press the TIMER ON/OFF pad. “:00” appears on the display and When the timer is countingdown, “SET TIMER” flashes. use the UP and DOWN pad to change the remainingtime, or 2. Use the UP and DOWN pads to press the TIMER ON/OFF pad set the timer. Short taps on the UP Foliow directions below if your to cancel the timer function.The or DOWN pad change the timer’s range has the clock and timer timer functioncannot be cancelled setting one minute at a time. shownabove. until “SET TIME
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~O~~OWdi~~CtiO~S below if yOU~ range has the clock and timer ShOW~ above. clock To set the CIock,push in the knob and turn it to the right. Let the knob out when the clock hands reach the correct time. Continue turning the knob to 0~. Timer The Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’llrecognize the Timer as the pointer that is different in color .== &an the clock hands. ?*Y Minutesare markedup to 30, and @ hours are marked up to 4 on
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— .—— .- Lighting Instructions for ElectricIgnitionModels Surface burners on these ranges The surfaceburners on these are lighted by electric ignition, ranges have s~andingpilots that ending the need for standing pilots must be lit initially.To light them: with constantlyburning flames. 1. Be sure surface burner control In ease of a polveroutige, you can knobs are in the OFF position. light the pilotlessignition surface 2. Remove the grates and lift the burnerson your range with a match. cooktop
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..—___________ ..—— . — Top”of”Rangecookware wok cooking (on modelswithsealedburners) Alumi~Iun}:Medium-weight — cookware is recommendedbecause it heats quickly and evenly.Most The flame sizeon a gas burner foods brown evenly in an shoulcimatch the cookware you aluminum skillet. Minerals in food arc using. r~ and water will stain but will not harm aluminum. A quick scour We recommend that you use only [ with a soap-filled steel wool pad flat-bottomed wok. They are after each use keeps aluminum a
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—.. To lightthe ovenburner: Lighting Instructions for Turn the OVEN CONTROL knob standing Blot ModeEs Youroven is controlledby an to the desired temperature.The OVEN CONTROL knob. These ranges have standingoven burner should lightwithin 60 It will normally take 30-90 pilots that m~st be lit initially. seconds. b: secondsbefore the flame comes To light the oven pilot: Proper flame configuration: x on. After the oven reaches the &s .. — -. 1. Be sure OVEN CONTROL selected temperature, the oven Whi
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.. ...7 . The oven is vented through duct - “~~$i==. openingsat the rear of the cooktoP. ~ t$&:~&3- - - =7:==”= (See Features section.) Do not -.. , ,3 ,,; blockthese openings when -; . .. - cooking in the oven—it is . E importantthat the flow of hot air F- from the oven and fresh air to the oven burners be unintempted. ‘ The Vefitopeningsand nearby surfaces may become hotsDo not touch them. The oven has five shelf supports Each shelf is designed with stop- for normal baking and roasting—l @ Han
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must open the door, open it partially---only3 or 4 inches-—-and close it as quickly as possible. 1. Position the shelf or shelvesin ~Do not disturbthe heat circulation the oven. If cooking o~~ two shelves in the oven with the use of at the same time, stagger the aluminumfoil. If foil is used, place cookware for best heat circulatiori. a small sheet of it, about 10by 12 Place food in oven on center of inches at the most, on a lower shelf shelf. Allow at least 2 inches several inches below the foo
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.......... ....._._ ... ...._____— ~v . ‘~~:~[~:~ I*IJreheating is very important ,.. 2. Aluminum pans conduc~heat 3. Dark or non-shinyfinishes and --fy ‘’ when halii~lgfoods Sucilas quickly.For most conventional glass cookware generallyabsorb ,r=%% biscuits~cookies, cakes and other baking, light, shiny finishesgive heat which may result in dry, crisp - ~ {~$$pastries. Preheat the ovan for at best results because they help crusts. Reduce oven heat 25”F.if -=- least 10 minutes. Preheating i
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Roasting is cooking by dry heat. step 3: TurnOVEN CONTROL Frozen Roasts Tendermeat or poultry can be lcnobto desired temperature. *Frozen roasts of beef, pork, roasted uncoveredin your oven. Check the RoastingGuide for lamb, etc., can be started without Roastingtemperatures,which temperatures and approximate thawing, but allow 15 to 25 should be low and steady,keep cooking times. .- minutes per pound additionaltime spatteringto a minimum. When ..—- Step 4: Most meats continue to (15 minutes per
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Approximate ~O~Sti~~ Time Doneness in Bfinutesper Pound ‘-m Meat 3 to5 Ibs. 6 to 8 lbs. I Beef,Tendercuts:rib,highquality 325° Rare: 24-35 18-25 140°-150° sirlointip,rumportopround* Medium: 35-39 25-31 150°-1600 WellDone: 39-45 31-33 170°-1850 21.25 Lamblegor bone-inshoulder* 325° Rare: 20-23 130°-140° 150°-1600 Medium: 25-30 24-28 WellDone: 30-35 28-33 170°-185° Vealshoulder, legorloin* 325° WellDone: 35-45 30-40 170°-1800 Porkloin,rib or shoulder* 325° We]lDone: 35-45 30-40 170°-1800 Ham,preco
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—.——. —.-—..——.—— ...—..—.—... Broiling is cooking food by direct heat from above the food. Your a use tongstoturn mleatover— range has a compartinentbelow pierced meat losesjuices. the oven for broiling.A specially designedbroilerpan andrack allows s Steaks and chops should be at drippingfat to drain awayfrom the least 1 inch thick for best broiling foods and be kept away from the results. Pan broil thinner ones. high heat of the gas flame. Both the oven and broiler Questions & Answers Comparti
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,., .. ....—— .— .-— j 1 t , B 3 Arrange in single layer. I GrouE?d Beef 4-5 Space evenly. Up to 9 patties take 1 lb. (4 patties) A 10-11 1/~to ~/~ in. thick about sametime. I Beef Steaks Rare 7 Steaks less than 1 inch thick cook 1 in. thick B 9 34ediunl through before browning. Pan frying (1 to lx lbs.) B 12 5-6 We]] Done A 13 8-9 is recommended, Rare 1 in. thick B, C 10 6-7 Slash fat. Nfedium (~ to ~~ lbS.) B 12-15 10-12 Well Done A 25 16-18 Chicken (450°) A 30-35 25-30 Reduce times about 5 to
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—..— .— Propercare and cleaningare cl\urFIoF4: D(1 T40T importantso your range }l~iil give OPERATE TEIE BURNER I;OLI efiicient and satisfactory d wlrrHouT ALL BURNER service.Followthese directions PARTS AND DRIP PANS (IF carefully in caring for it to help SO EQUIPPED) IN PLACE. assure safe and proper maintenance. Bllrner caps (on modelswith sealedburners) Wash burner caps in hot, soapy water and rinse with clean water. Dry them with a cloth—don’t ~ reassemble them wet. When The electrodeof the s
