Gas Range Featuring

* Sealed surface burners

• Clock and timer, if equipped

• Pilotless ignition

8113P043-60
(1/93)
CONTENTS
Dear Consumer: knob on your range may not look like the illustration
in this book.
This booklet contains basic information for the safe use
and care of your appliance. It also covers other models
It is our sincere desire that you experience the
which may have different features from your appliance.
maximum cooking enjoyment from this appliance. To
In our continuing effort to improve the quality of our do so, the first step is to learn how to correctly use
products, it may be necessary to make changes to the and care for the product. Therefore, we suggest that
product without revising this booklet. For example, a you read this booklet before you begin cooking.

CONTENTS
SAFETY PRECAUTIONS ................... 1-3 Baking/Baking Problems .................... 12
Broiling/Charts ............................ 14
SURFACE COOKING ...................... 4-6 Roasting/Chart ............................ 16
Surface Light .............................. 5 FEATURES ............................. 17-21
(2ooktop ................................... 4 Clock .................................... 17
Surface Burners ............................ 4 Minute Minder ............................ 17
Solid State Ignit!on .......................... 4 Eye-Level Oven ........................... 17
How Burner Works ......................... 5 Self-Clean Oven ........................... 18
Correct Flame Size .......................... 5 Continuous Clean Oven ..................... 20
Removing Burner ........................... 6 Automatic Oven Cooking
Griddle!Fifth Burner ......................... 6
I) Delay Cook & Off ..................... 21
OVEN AREA ............................. 7-10 2) Cook & Off ..................... ..... 22
How Oven Burner Works .................... 7 Programmed Oven Cooking
Oven Temperature Control ................... 8 1) Cook & Hold ......................... 22
Oven Selector Control ....................... 8 TROUBLESHOOTING CHART .............. 23
Oven Timer Control ......................... 8 To Obtain Service .......................... 23
Oven Light ................................ 8 GENERAL CLEANING GUIDE ........... 24-25
Indicator Lights ............................. 8
MAINTENANCE & ADJUSTMENTS ....... 26-29
Oven Door ................................ 8
Oven Door Window ........................ 9 Type of Gas .............................. 26
Oven Racks ................................ 9 Pressure Regulator ......................... 26
Oven Bottom ............................... 9 Gas Shut-Off Valve ........................ 26
Electrical Connections ...................... 26
Broiler Compartment ........................ 9
Cover Panel/Heat Shield .................... 10 Lighting Pilots ............................ 27
Leveling Legs ............................. 10 Adjusting Surface Pilots ..................... 27
Operation of Solid State Ignition
OVEN COOKING ....................... 11-16 During Power Failure ..................... 27
Oven Characteristics ........................ 11 Tri-Temp Burner Adjustment ................ 28
Low-Temp Setting ......................... 11 Oven Light Replacement .................... 28
Preheating ................................ 1I Surface Light Replacement .................. 29
Use of Aluminum Foil ...................... 11 Warranty ................................. 30

MODEL IDENTIFICATION
The model, manufacturing (serial*), and serial (consecutive*) All three of the identifying numbers must be used when
numbers identify your appliance. These three numbers are ordering parts or service from your dealer, serviceman, or
listed on the rating plate which is located in one of the from us. Record the three numbers here so they will be
following places: readily available should you need them.
30" Freestanding and Eye Level Units: under cooktop MODEL NUMBER:
in burner box area.
MANUFACTURING
30" Freestanding with Self-Clean Oven Feature: on
(SERIAL*) NUMBER:.
right side of the lower front frame, behind cover paneI.
20" Freestanding Unit: under cooktop, at rear center of SERIAL
burner box. (CONSECUTIVE*) NUMBER:
24" Built-ln Oven: on main front oven frame. DATE OF PURCHASE:
30" Surface Unit: on left flange of burner box.
*The second terms (given above in parenthesis) are being replaced by the preceding terms. Your appliance rating plate may use either or both
of these terms or names for these identifying numbers. Note that the term "serial" is applied differently in the new and (old) number
terminology,
I,SAFETYPRECAU
manufactureridentificationsuchas oven
proof or ovensafe.
c.Useproperpansize.Basedonsafetycon-
siderations, select utensils having flat
bottoms large enough to cover the
surface or burnergrate and adjustflame
to size of pan. The use of undersized
utensils will expose a portion of the
flamesto directcontactand mayresultin
ignition of clothing. Adjusting size of
The Installation,adjustmentandserviceof this flame to utensils will also improve
rangemustbeperformed bya qualifiedtechnician, efficiency.
This is necessaryto insureproperoperation d. Turn pan handlesto the side or back of
and to avoid the possibilityof damageto the range but not over adjacent surface
appliance or injury to users. Before the burnerto minimizepossibilityof the risk
installerleaves your premisesyou may wish of burns, ignition of flammable
to question him on the following points: materials, and spillage due to uninten-
a. Adequateelectrical serviceis available to tional contact with the utensil.
your home.
b. The range will not overloadthe individual
circuiton which it is used.
c, Clearances. Be sure to checkthe installa-
tion manualfor minimumclearanceto any
combustible surface. Also, keep in mind
some types of wall tile may melt when
exposedto high heat. e. Use heavy dry potholders - apronsare
d. Grounding. Be sure the appliance is too thin and cause burns - towels are
properly grounded to avoid electrical oftenwet and causesteamburnsor iftoo
shock, DONOTcut off 3rd prong. large, they can tangle or ignite.
e. Shut off valve has been installed before
your range in gas supply line.

COOKTOP
USE
3. TO COOKONTOP OFTHE RANGE,DO:
a. Push in and turn on burner "only" after
placing filled utensil on the grate. Turn
off all burners when not in use.
b. Use only certain types of glass, ceramic, f. Check that your cooktop control knobs
earthenware, or other glazed utensils are off before leaving kitchen.
that are suitable for range-top service g. Clean spillovers immediately. Check
without breaking due to the sudden holes in burner to be sure food has been
change in temperature. Check for removed and flame will light.
],,,SAFETY
PRECAUTIONSI
OVENUSE e, FORELEVATED OVENONLY-Check utensils
and food weights, if they are too heavy to
4. REPLACING OVENLIGHTBULBS.DO: handle easily (especially those with large
a. Wait until oven and bulb are cool. amounts of fats or liquids) heat in a lower
b. Always handle bulb with dry (never a oven or separate into several smaller
wet) cloth to protect hands° (See "Oven containers.
Light" under Features & Options in this HOODS
manual).
c. If light bulb should break, before chang- 1. Clean Ventilating HoodsFrequently- grease
ing bulb, disconnect power to the range should not be allowed to accumulate on
by removing fuse or throwing circuit hood or filter.
breaker. 2. Turn fan off when flaming foods under the
hood. The fan, if operating, may spread the
Electrical power supply to the range must
flame.
be disconnected before any component
that is attached with a screw or fastener . BROILERPAN
is removed. a. Stand to one side when opening a heated
oven or broiler compartment to prevent
5. WHENUSINGTHEOVEN,go: grease flame-up and to let air or steam
a. Stand to one side when opening heated escape before removing or replacing
oven to let air or steam escape before food.
removing or replacing food. b. Always remove the broiler pan from the
b. Check to see that rack is in its proper compartment as soon as you are finished
position before heating oven --impro- broiling. It makes the pan much easier to
perly installed or tilted racks can cause wash and there will be no chance that the
burns from utensils and/or food spills. pan and drippings will be forgotten.
Grease left in the pan can catch fire if the
oven is used without removing the broiler
pan.
c. In using the broiler, if meat is too close to
the burner, fat may ignite.

c. Place oven racks in desired location

while oven is cool. If rack must be moved
while oven is hot, do not let potholder
contact a hot bake or broil burner in the
oven.
d. Pull oven rack out when adding or d. Broiler pan should be placed back in the
removing foods (pushing and pulling broiler compartment for storage after
should be at the center of the rack). cleaning.
ISAFETYPRECAUTIONSi
7. IN CASEOF FIRE.DO: IMPORTANTPRECAUTIONS
a. Turn off heat source and ventila-
tion hood. 9. DO NOT TOUCHBURNERSORGRATES:

b. Smother flames by: Even though they appear cool, they may be
1. Chemical fire extinguisher. hot enough to cause burns (including areas
2. Baking soda. surrounding heat source such as vents, top
3. Lid cover or cookie sheet. of oven door, oven window grates, etc.).
NOTE:NEVERuse water on a grease fire.
c. Leave burning utensil where it is
sitting. Trying to carry it could cause
spillage and fire in other areas of
your home or could cause serious
burns.

N 10. 00 NOT WEARLOOSEFITTING OR HANGING

GARMENTS.Which can:
a. Catch on pan handles.
b. Make contact with heat and catch fire.

8. DO NOTLEAVECHILDREN:
a. Unattended while range or cooktop is in
use,
b. Playing on or near range or cooktop.
Teach children not to play with range
controls. CAUTION:Keep items of interest
such as toys or treats stored away from
range, backguard, or shelving above 11. DONOT LEAVECOOKTOPCOOKING
range so a child will not be tempted to UNATTENDED.Spillovers can ignite or
climb upon range to reach such items. smoke.

c. Within reach of hot range, hot cooktop or I

hot pans.

5
iSAFETYPRECAUTIONSJ II IIII II I II IIII

12.00 NOTUSlECOOKTOP OROVENASSTORAGE. 17. DO NOTHEATUNOPENEOGLASSOR METAL

Containersmay catch fire or melt. CONTAINERSof food. Build up of pressure
could cause serious injury or damage to
your range.
o
18. 00 NOT USE OVEN DOORAS A STEPPING
STOOL RANGECOULDTIP:
a. Causing serious injury.
b. Resulting damage to door could cause
extensive heat loss and uneven
cooking.

13. O0 NOTUSEANY FLAMMABLESONORNEAR

RANGEORCOOKTOP.
a. Avoid using aerosol sprays near a
range as most are highly flammable.
Follow instructions on the container
label.

19. BASEOONSAFETYCONSIOERATIONS, DONOT

USE RANGEAS HEATER.
a. Never use the range as a kitchen heater.
Prolonged use for heating without
adequate ventilation can be dangerous.
b. Do not store or use gasoline or other b. Ovens and cooktops are not designed
flammable vapors and liquid in the for heating use and can fail with such
vicinity of this or any other appliance. abuse.
c. Fats and grease should be disposed of
promptly.
d. Excessbuild up of dirt and grease make
cleaning difficult and could result in fire.

!4. DONOT USEWATERON GREASEFIRES.

Water causes fire to splatter and spread.

15. DONOTBLOCKVENTOPENINGS.

16. DONOTUSEALUMINUMFOILCovering oven

racks, broiler grill or oven bottom could
alter cooking results.
20. DONOTLEAVEDEEPFATFRYING OPERATION 21. DO NOTSERVICEYOUROWN RANGE.
UNATTENDED. Do not replace any part of the appliance
a. Pan must be large and deep enough to unless it is specifically recommended in
allow for the increased boil when food is the literature you receive with the
added -- this will avoid a boil over and appliance. All servicing should be referred
grease fire. to a qualified technician. Insist that
b. Never try to move a pan containing authorized replacement parts be used in
quantities of hot fat. Wait until the fat is the repair of your appliance. For service,
cool. contact your dealer or authorized service
agency.

22. SELFCLEANRANGESONLY
a. 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.
b. Do not use oven cleaners - no commer-
cial oven cleaner or oven liner
protective coating of any kind should be
used in or around any part of the oven.
c. Clean only parts listed in manual.
d. Before self-cleaning the oven- remove
broiler pan, racks and other utensils.

7
 CLOCK
UNIBURNER
(FOUND UNDER COOKTOP)

& BROILER
VENT

TOP

COOKTOP &
CONTROLS OVEN RACKS

LIFT OUT
OVEN

E_ROILER DRAWER-
(EXCEPT GAS SELF

/ "OVEN WINDOW
LEG LEVELER
(ON SELECTED MODELS)
OVEN DOOR

8
 (NOTFOUNDONALLRANGES)
LIGHTSWITCHES- Locate the switch on your LEG LEVELER- Most floors are not level. In
range to turn on your surface light. order for proper baking, level your oven by
turning the screws on all 4 legs until your
range is level.

PUSHON/OFF
PUSHON/OFF
ROCKER TWISTON/OFF

SURFACELIGHT- For those models equipped,

BOTTOMCORNER
OFRANGE
remove the cook top light glass by removing
two screws. Change bulb replace the glass & OVEN RACKS(LOWEROVENS)- It is recom-
two screws. mended that you use rack positions 1,2, and 3
when baking or broiling. Onself-clean models
rack position 4 will place foods too close to
the waist high broiler for proper baking or
broiling.

C_ ] _,1,-- 3rd position

Other models, flip up the backouard and
change the bulb.
TO INSERTOVENRACK- Place locking bar (B)
OVENLIGHT- When replacing an oven light (up turned end) on shelf support - lifting up
bulb, be sure the oven is cool, DISCONNECT slightly on the front of the rack (A) push
POWERto the range and use a dry cloth to toward rear of the oven - when Iockbar (B)
handle the bulb. clears shelf support groove, set rack on shelf
support and it should glide in easily.
To replace, remove bulb shield and gasket (if
equipped). Replace bulb with a heat resistant
appliance bulb. Replace shield and gasket (if
equipped). RACK
P

, f
TOREMOVE ill i

ml

SELFCLEANOVENLIGHT
TO REMOVERACK- Pull the rack out to stop
SHIELDILLUSTRATED position (B), lift up on the front (A) and pull to
clear shelf support.
IFEATURE'S& OPTIONSI
(NOTFOUNDONALLRANGES)
TO PLACEPANSOFFOODIN OVEN- Pull front of BROILERDRAWER- Lift and rotate the two
rack (A) out to lock position. Place pan on levers"A" to the side,pulldrawerforward, up
rack and slide back into oven. and out.

When replacing drawers, line up hooks on

drawer slides "B" with holes in drawer and
push until hooks are caught. Return levers
"A" to lockingposition.

For cookies or biscuits, we recommenda

standard 9 x 14 or 10 x 14inch cookiesheet.
Larger cookiesheets do not allow room for
the proper air circulation neededfor good
browning. Larger pans may be used for
roasting.

OVENDOOR-The oven door is removable. (The

oven door on the top oven of elevated oven UNIBURNER- To remove: Lift cooktop, grab
models, is not removable). hold of uniburner slide straight back toward
rear of range and lift out - CAUTION:Remove
When door is cool, open door to first stop only when cool. Clean with soap & water or in
position. Grasp each side of the door near the dishwasher. Check to see that all holes and
bottom, one side in each hand. Lift the door up burner ports are open, clear of dried food and
and over the support arms. thoroughly dry before returning to range for
operation.
When replacing door, line up the door support
arms with slots in door. Slip the door down
over the arms as far as it will go.

10
 SURFACECONTROLS
3111111111 I I

CONTROLS- To operate your top burner check SETTINGFORDESIREDHEAT- For safety consi-
graphics shown below. These will identify derations, flame should hug bottom of pan but
which burner your controls operate. should not be above or around sides of pan.
LEFT
MAJ'
&EFT
_lr
_
M_JB
High lapping flames around sides of pan
could cause clothing to ignite.
go @o go o@
@0 O0 O@ O0 I
HI - Instant heat needed to bring foods to
&# LF R# #F
rolling boil.

SIMMER- Lower flame required to keep foods

L# LF R# mf
at a medium boil.

WARM- Keepfoods warm without additional

VALVEOPERATION- Your range is equipped cooking.
with knobs that must be pushed in before
NOTE:Sometimes, if a knob is turned very
turning. These knobs operate & control the
quickly from high to a low setting, the flame
size or height of the flame on the cooktop.
will go out. Should this happen, turn the knob
Your range will be equipped with one of the
to the OFF position. Wait several seconds,
following valves:
then light again by turning knob to HIGH.

GRIDDLE-Some modelsare equippedwith a

griddle. Be sure to remove griddle cover
before cooking. Griddle operation can be
found in this manual underSurfaceControls.

(1) OFF/NIGH- To light, push in knob, then turn GRATES-Burnergratesare interchangeableto

counter-clockwise to Hi (lite). Adjust insureproperseating.Whenreseating- place
flame height by turning back toward OFF curvedsidestogetherso straightsidesare at
position. front and rear as shown.

(2) HIGH/SIMMER/WARM - To light, push in

knob, then turn counter-clockwise to Hi
(lite). Then adjust for flame height desired.
This knob has three preset positions and a
choice of settings in between. A click can
be heard at HIGH and SIMMER positions. Oo not operate the
The WARM is the final position. burners without a pan
on the grate. The
(3) PILOTLESS IGNITION - To light ranges porcelain finish may
equipped with pilotless (or electric) chip without a pan to
ignition; push in the knob, turn it to the absorb the intense
LITE position. You will hear an electric heat.
spark. After ignition, turn knob slightly to
discontinue spark.

12
TO REMOVEVALVEKNOBS- Place cloth under TO OPERATEGRIDDLE- Select desired flame
and around knob, twist cloth tightly into a height (Hi, Simmer, or Warm position).
long handle, pull firmly on twisted cloth until Preheat griddle 3 to 5 minutes before cooking,
knob slides off. (See illustration below). then sprinkle a few drops of water on it to test
the heat.

GREASEPAN- There is a grease pan located at

the center rear of the griddle burner. This pan
should be removed and cleaned as necessary.

FIFTHBURNER- The griddle burner can be used

as a fifth surface burner. Merely remove the
griddle and replace with extra grate provided.

GREASE PAN

GRIDOLE- Some ranges are equipped with

griddles. Before using the griddle for the first
time:
1. Remove griddle cover.
a. Peess down on any corner.
b. Slide fingers under 2 sides of griddle
cover and lift off. DONOTpry off with any
instrument or tool.
......
.... J

2. Wash griddle thoroughly with soap and

5th BURNER
water. UNDER GRIDDLE
3. Wipe clean.

13
 III
OVEN,.CONTROLS,
I II III /

MANUAL,
ADJUSTMENT
KNOB(AVAILABLE
ONSOMEMODELS)
Your new range has the latest design oven
controls and has been accurately calibrated
at the factory for proper oven temperature.
When cooking for the first time in your new
oven, use the recipe time as a guide for
cooking times. Your old oven thermostaL
over a period of years, may have "drifted"
from the factory setting. If, in comparison
with your old oven, you find that your foods
consistently brown too little or too much you
may wish to use the "browning adjustment"
feature on your oven knob.

ESTABLISHYOURBROWNINGPREFERENCE OVEN"BROWNINGADJUSTMENT"FEATURE

Bake a can of store purchased refrigerated 1. Remove the knob from the range, look at the
biscuits as follows: back of the knob and note the current
1. Select refrigerated biscuits that are packed setting before making any adjustments.
lOto a can and require a cooking time of 10
to 12 minutes at 400°F. . Hold the knob skirt firmly in one hand so the
pointer (on rear of the skirt) is at the top.
2. Place the biscuits on a metal cookie sheet or With the other hand loosen the screws with
according to the food manufacturers in- appropriate tool.
structions. Do not use a dark or black
cookie sheet. 3. To increase browning:
Turn the knob to move the pointer ONEline
3. Preheat the oven to 400°F. in the increase direction.

4. Place the cookie sheet near the center of the To decrease browning:
oven. Turn the knob to move the pointer ONEline
in the decrease direction.
5. Watch biscuits, observe the time closely.
Bake at least 10 minutes and no longer than 4. Retighten screws, maintaining the desired
12 minutes. (new) setting.

6. Remove biscuits from oven and let cool. 5. Return the knob to the range, matching the
flat area of the knob to the shaft.
7. Observe the top and the bottom of each
biscuit. If you find that your biscuits are not 6. Repeat biscuit test to recheck oven
achieving the desired browning within the browning before making any additional
span of recommended cooking times, a adjustments.
simple adjustment of the oven knob permits
adapting the oven to individual tastes.
t4
 I LJ IIIIIIIIIIIIIIIIIIIIIIIIIIII

[IIIIl!
OVENCONTROLS
I111111111111111111111 IIIIIIIIIIII IIII1[

ALL ovens are controlled by a thermostat which regulates how hot the oven will get. To preheat-
set thermostat to desired heat, wait approximately 10 - 15 minutes, then insert food for cooking.
Some models will also have a selector dial, if so, it must be set on bake position for the oven to
preheat.

THERMOSTATOIAL - Turn the knob counter- /_-"_

clockwise to the desired temperature setting.
There is a delay of approximately 45 seconds
before the main burner ignites. This is normal,
and there is no gas escaping during this
delay. The oven thermostat will automatically "_"P6 ^__ __ _._
keep the oven heat at the desired temperature
you have chosen.
ELECTRICIGNITION - Some models will be PILOT LIGHT ,__
equipped with automatic electric ignition.

CONSTANTPILOT- Some models are equipped

with a constant burning pilot. Thispilotmusthe
Ill helorothe oven will operate.

1. Turn the oven thermostat to OFF.

2. Oven door may be removed for easier

access.
3. Remove oven racks.
_/!/////A
4. To remove oven bottom (A or B on right): l

a. Slide the two rear catches forward. 30" RANGE

b. Lift the backedgeupwardwhileslidingit

towardsthe rear untilthecatchesin front
release and oven bottom can be
removed. (Thefront edge is held by two
pins or catches).
"-'I
Other ovens, you:
a. Push oven bottom towards oven back.
b. Lift front end up. _///////A III
IIIIIIIIIIIIIIIII11
f -- (STEP 1)
3. Pull towards you & out

5. Light the standingpilot (a very small pilot)

with a match. (Gascan not flow to the oven
burner until approximately 45 seconds
after thepilot is relit, evenif thethermostat
is open.
(STEP 2)

6. Replacethe baffle, ovenbottom,racks and 20" & 36" RANGES

oven door. 15
I BROILING i
LOWER
BROILER
COMPARTMENT3. Placefoodonthe insertof broilerpan. Place
broilerpan in the broilcompartmentsothat
The oven is equipped with a lower broiler top surface of meat is from 2 to 5 inches
compartment.WhentheBROILsettingisused, from the broil burner. NOTE:This is a per-
the ovencannot be used at the same time. sonal choice- dependingon the degreeof
doneness desired. Generally, for brown
exterior and rare interior, the meatshould
becloseto the burner.Placefurtherdownif
you want it well done. If meat is close to
burner,watchto seethat fat doesnotignite
from high broilingtemperatures.
4. Whena little over half of the broilingtime
has passed, season, turn, and finish
cooking on the second side. Serve
immediately.
BROILER DRAWER METHOD - Broiling is a
method of cooking tender foods by radiant WAISTHIGHBROIL
heat under the burner. Generally, the distance
between the meat and the burner and broiling SELFCLEANONLY
time regulates degree of doneness. . Prepare food for broiling.
2. Set your thermostatto broil.
1. Prepare food for broiling. Remove excess
3. Set selectorto cook (bake/broil).
fat from meat and slash remaining fat
4. Place food on insert of broiler pan. Place
around the eges. This will prevent excess
broiler pan on any of the 3 lower rack
spattering and the meat "curling." Do not
slash the meat or the juices will drain out positions.Generally,for brownexteriorand
rare interior,the meatshouldbecloseto the
during cooking.
burner. Place further down if you want it
well done.

IMPORTANT: For broilingit is recommended

you use any rack position exceptthe very
top. If meat is too close to the burner it
may ignite.

. Whena little over half of the broiling time

2. Set your oventhermostatto broil. Preheat- has passed, season, turn, and finish
ingis not necessaryfor precookedfoodsor cooking on the second side. Season the
foods to becookedto the well-donestage. second side and serve immediately. On
For a charcoallike exterioron meatsto be SELFCLEANmodelsDONOTslidelock bar to
cookedto the rare or medium-rarestage, the right during broilingor baking. Range
preheat the broiler insert for 5 minutes. door will lock, turn broiler or bake burner
off and stay lockedfor up to 1 hour.
16
CLEANING LOWORHIGHBROILERS The broiler pan and insert are designedto
1.Removebroiler pan & insert during preheat. allow drippingfat to drain away from the
Foods placed on a hot insert will stick. foodsto a protectedarea. The meltedfat is
2. Remove broiler insert immediately after thus kept away from the high heat. You
cooking. The compartment may still behot shouldnot coverthe insertwith foil or broil
and will bake drippingson broiler insert. without the insert.The exposedmeltedfat
3. Soak broilerpan as soonas possibleafter couldflame when door is opened.
cooking, sprinkle with soap or liquid
detergent and a little water. Foods will
loosenduring your meal & make clean up
easy.
DO NOTUSE aluminum foil to cover broiler
insert. This prevents the fat from draining
out of the heat zone into the broiler pan.

17
Follow directions for the model you are using. If your clock is not featured below, see other
examples in this book.

TO SET TIME OF DAYCLOCK

Push in minute minder control (A) and turn
clockwise (while holding in) to desired time of
day.

TO SET MINUTE MINOER(TIMER)

Min_t "_¢r
Turn minute minder control (A) clockwise
until pointer rests on desired minutes (do not
push in). A signal will sound at the end of
count down time. The signal stops when
pointer is turned to the "OFF" position. NOTE: A

On clocks other than digital, the minute

markings are the inside markings on the
clock. 12

12 g 13

,&
. r_ •

NOTE:If your clock is not shownabove checkthe following pagesfor your clock.

18
 IIIIIIIIIII IIII I III Ill
l II I
IIIII

IAUTOMAT=C
COOKINGCLOCKS
I
WITHSTOP& STARTTIMECLOCKS(NONSELFCLEAN
-- FORSELF
CLEANDELETEREFERENCES
TO "PUSHFORMANUAL")

TO SET TIME OF DAYCLOCK- Push in minute 1

minder control (A) and turn clockwise (while
holding in) to desired time of day.

TO SET MINUTE MINOER(TIMER)- Turn minute

I I
1
minder (A) clockwise to desired minutes (do B C
not push in). A signal will sound at the end of
count down time. The signal stops when con-
trol is turned to the "OFF" position. NOTE:On
clocks other than digital, the minute markings
are the inside markings on the clock.

TO SET STARTTIME- If you are leaving home @ @

and would like a roast to start cooking after
you leave: (1) Set thermostat dial to desired
temperature. (2) Set selector to 'TIME BAKE'if
equipped. (3) Push in and turn knob (B) to the A B C

time you want the roast to start cooking. Knob

will pop out at start of cooking. (4) You must
also set the stop time knob (C).

TO SETSTOPTIME- Push in and turn knob (C) 12

to time you wish the roast to stop cooking -
knob will pop out at the end of cooking. This
knob must be pushedback in for rangeto work
manually.

TO STOPTIME BAKE- if you should decide to

6
stop in the time bake cycle:
1. Turn thermostat control to OFF.
2. Rotate start control (B) until it matches
time-of-day and pops out.
3. Rotate stop control (C) until it matches
time-of-day and pops out. Then push back
in for manual operation.

19
 IIIIIIIIIIIIIIIIIIIIIIIIIII
II IIIII IIIII I]

ICLEANING
INSTRUCTIONS
I I I II ]HH] ] H ]

TOCLEANCOOKTOP TOCLEANUNIBURNER
1.Cleancooktopwith caution- if a wetsponge Whenburneris cool,remove,clean with soap
or cloth is used to wipe spills on a hot & water or place in dishwasher before
cooking area, be careful to avoid steam returningto the range, be sure all holes and
burn. Somecleaners can producenoxious ports are openandclear of bakedon food.To
fumes if appliedto a hot surface. openholesscrubwith soap& water andnylon
2. To clean area below cooktop lift cooktop brush. Dry thoroughly before returning
and wipe clean with soap & warm water. uniburnerto your range.

TOCLEANWINDOWS
When oven is cool, use a mild, non-abrasive
glass cleaning agent on damp cloth.

PORCELAIN
ORSTANDARD
OVEN
PORCELAIN gAILYMAINTENANCE
Can be chipped if misused - use ammonia or a Warm soapy water in a slightly warm oven
commercial cleaner. It is suggested that fruit (nothot)- will removespillsimmediatelyafter
juices, vinegar and other acid mixtures be spillover (a fine steel wool can be used on
wiped up immediately. stubbornareas).

SOILEDOVEN HEAVYBUILDUPOR LARGESPILLOVERS

1. Place 8 oz. glass or enamel container full of 1. Follow directions on can of commercial
household ammonia in oven overnight or cleaner.
several hours prior to washing (this'will 2. Rinsethoroughly with one tbsp. vinegar in
loosen soil). one cup of water.
2. Wash with warm soapy water.
3. Scour stubborn areas. NOTE:Protect metal trim with maskingtape.
DONOTMIX CLEANINGAGENTS.
4. Rinse throughly with clean water.

20
 I
ill llllllll lllllll lllllll |

! CLEANINGINSTRUCTIONS
II I I I I||||1

CONTINUOUS
CLEANOVEN

CONTINUOUS CLEAN SPECIALCLEANING

INSTRUCTIONS
A continuousclean oven has a very special DONOT USECOMMERCIALOVENCLEANERS
finish,it will beslightlyroughto thetouchand ORABRASIVES.
if it were magnified, you would see many
FORLARGESPILLOVERS
peaks and valleys. This polycrystalline
1. Start when oven is cool.
surface allows grease,oil, and other soil to
spreadover its many a surfacessothat more 2. Remove all racks and cooking utensils.
of thesoilwill beexposedto theair. Whileyou 3. Remove spillover by gently prying up - DO
cook, the heat of your ovenwill thenoxidize NOT SCRAPE - (lightly rub with plastic
or burn the soiled areas away slowly. The mesh).
soiled areas will not disappeal immediately. 4. Wash with detergent.
This cleaning is a gradual or continuous 4. Rinse thoroughly with small amounts of
clean water.
process.
6. Blot dry with sponge or towel. O0 NOTWIPE.
IF SOILIS HEAVY,
you may findit necessaryto
operate the oven empty at approximately
400°F approximately1 hour so the spotswill
lighten (somesmokingmay appear).

21
OVENPREPARATION
1. Remove all pans from the oven. The racks
may be left in but will be discolored and not
slide as easily.
CI_AN M VENT
OPENINGS ON
BACKGUARD

Theseareasare notexposedto thecleaning

heat sothey shouldbecleanedbeforeusing
2. Wipe out excessgreaseor spilloversfrom the CLEANcycle. Otherwise,they get just
bottom of oven. Otherwisesmoking may hot enoughto bake on the soil making it
occur becauseof temporarilyover-loading harder to remove.
the smokeeliminator
4. DONOTuse ovencleaners.Nocommerical
oven cleaner or oven liner protective
coating of any kind shouldbe used in or
around any part of the oven.

5. DO NOT clean, rub, or scrape the oven

gasket. This is essentialfor a tight seal on
WiPE THIS AREA the oven. Care should be taken not to rub,
damageor move the gasket.
. Wipe clean oven vents, backsplash,
backguard,facings and oven dooroutside 6. Cleanonly partsreferencedin this manual.
the seal. With gentle cleanser,also clean
the slanted and flangededgesof the door
lining.

_ --FACIIIGS
GOOn
--SLANTED
EDGES

CAUTION
DOOR& WINDOWMAY BECOMEHOTTO THETOUCH,
DONOTLETCHILDRENPLAYONORNEARTHERANGE
22
 I I |I|

SELF CLEAN INSTRUCTIONS

1. Close door, moveoven latch until it rests in If there are a few stubbornspots,you may
the lock position on right. either scourwithfine, soap-filledsteelwool
2. Set thermostatdial to "clean." pad or leavethemuntilthenextcleancycle.
3. Turn selectorto "clean time bake."
Sometimes fine hair-like lines appear in the
4. Check start time knob. it should be in the up
oven interior or door. This is a common
(or out) position. To check, push in knob, if
condition, resulting from heating and
it springs back out, it will be in the up (or
cooling. These lines do not affect the per-
out) position. formance of the oven.
5. Check stoptime knob.
a. It will read the same time as your time of
day clock. NOTE:The knob should be in
the up (or out) position. To check, push in
knob, if it springs back out it will be in the
up (or out) position.
b. Push in the stop time knob and turn
pointer forward 3 hours. You have set the
amount of time your oven will clean.
]
NOTE:Knob will stay in the "in" position. ,_, I • _, i • ]

c. When clean cycle is complete, the stop

time knob will pop out and once again
read the same as your time of day clock.
d. Return latch to its original position after
1
the lock light goes out. NOTE:The door
will not open for approximately 1 hour
after cleaning or until oven has cooled 12
considerably.
6. The lock light is a visual indicator that your
door is locking for self cleaning. To avoid
damage to the lock, DONOTattempt to open
the door at any time while the lock light is
on. Approximately 1 hour after the com-
G
pletion of the clean cycle, the lock light will
turn off and latch can be returned to its
original position.
7. When you open the door you will see quite a
bit of ash deposit. Don't be alarmed! Most of
this wipes right up with a damp sponge or
cloth. Depending upon the amount of soil,
some of the ash appears to be a light film,
and some will look heavier and darker.
NOTE:
Thoughwe donot recommendleavingovenracksin theovenduringa cleancycle,youmay
prefercleaningthem automatically in spite of the discoloration.

23
 II IIIIIII I

TO INTERRUPT CLEANINGCYCLEOR
TO RESETRANGEFOR NORMAL USE AFTER CLEANING

1.Advancestoptimecontroluntilit pops up (or 5. Door can not be unlatched until lock in-
out) NOTE:Stop time pointerwill readsame dicator light goes out. DO NOT attempt to
as time of day clock. open door while lock light is on.

2. Turn thermostatoff. 6. Lock lloht will stay "lit" until oven has
cooleddown (approximately1 hour).
3. Turn selectorback to cook. (Bake/Broil).
7. Unlatchdoorwhen lock light goesout.
4. Checkstarttimeknob.it shouldbe inthe up
(or out) position.To check,pushin knob,if
it springsback out, it will be in the up (or
out) position. To put start time knob in
up/out position, rotate knob until it pops
up/out.

24
[
PART CLEANING AGENT INSTRUCTIONS
Broiler Pan & Rack soap& water remove the broil pan immediately after broiling,
scour pad let cool slightly, sprinkle pan with soap and lay
wet paper towel in it - let stand a few minutes -
wash - scour if necessary - dry.
Control Knobs mild soap & water pull knobs off - wash gently and return to range
do not soak.
Grate spap & water wash with soap - scour with cleanser or steel
steel wool wool - dry thoroughly.
Exterior (Porcelain soap & water wipe up spills immediately with paper towel when
enamel) dry towel surfaces are cool, wash with soap and polish with
dry cloth. DO NOT use abrasive cleaners.
Glass soap & water wash with soap, polish with dry cloth or wash
or glass cleaner with glass cleaner and paper towel.
Metals soap & water wash, rinse, then'polish with dry cloth - DO NOT
chromecleaner use abrasives or other cleaners.
Interior soap & water use a small glass of household ammonia - let
(standardclean) commercialoven stand overnight inside your oven - then clean with
cleaner or scouring soap and water or use a cleaner following instru-
powder ctions on can - use the scouring pad on stubborn
soil - rub gently- rinse and wipe thoroughly with
one tbsp. vinegar to one cup of water - DO NOT
MIX CLEANERS.
Continuous Clean detergentex. 409, do not scrape - oven is always burning off soil -
Fantastic if areas are heavily soiled, run over to lighten
Janitor in a Drum spots or wash with detergent and plastic scour-
ing pad - DO NOT USE ABRASIVE rinse and blot
dry.
Self Clean high heat lock in place according to direction in this manual
set selector and thermostat - oven will clean it-
self - wipe out ashes with damp cloth sponge.
SiliconeRubberDoor soap & water wash with soap - rinse thoroughly.
Gaskets(standard & DO NOT REMOVE.
continuousclean).
BraidedGaskets DO NOT CLEAN.
(self-clean)
OvenVent soap & water not removable- wash in place.
Racks soap& water wash and rinse - commercialcleaners can dis-
commercialcleaner color your racks - test before using.
Broil Drawer soap & water removedrawer- wash in soapandwater - DONOT
(not on self clean) USE ABRASIVE.
Uniburner soap & water remove uniburner- wash in soap and water or
dishwasher.Usesmall wire to reopenholesfor
flame. _
25
 I
lllllllllll
II

HANDY HINfS
I

CONSERVING
ENERGY
1. Choosemediumweight metal cookware with flat bottoms,straightsides and fitted covers.

2. Thesize of the panshouldcompletelycovertheheatedportionofyoursurfaceelement.Ongas

ranges, adjust your flame to pan size.

3. Preheatpans only when recommendedand then save energy by usingthe pan immediately.
4. Usethe least amountof liquidsor fats to shortencookingtime and retain the mostvitamins
and minerals.

5. Start foodson higherheatthenturnthemdownor offduringtheremainderofthecookingtime.

6. Properlyusedcooktopelementsor burnersare moreefficientthan youroven- usethemwhen
applicable.

7. Heat the pan - not the airTAlways place the utensil on surface element or burner grate before
turning it on and turn it off. Use residual heat from the pan to finish cooking before removing
pan.

8. Use only refrigeratedor room temperaturefoods when cooking.Thaw frozen foods before
cooking.

9. Duringcookingor baking,avoidfrequentdooropeningsorlidlifting,as it resultsin lossof heat

and unsatisfactoryresults.

10. Cook more than one item together - potatoes, vegetables, etc. can be cooked with the main
dish.

11. Do your baking directly after an oven meal to avoid reheating the oven.

12. Whenever possible use covers while cooking to retain heat.

SAVES
YOU
MONEY
 IMPROVE COOKING PERFORMANCE I
SURFACE
COOKING
should be heavy gauge and lined with
COOKINGUTENSILS anothermetal.
1. Flat bottomutensils are the best and most G/ass ceramic's chief advantage is its
efficient in using the heatfrom the cooktop multiuses; it can go from freezer to top of
(check for flatness by rotating a straight range or oven to table.
edge ruler on the bottom of the pan,
checking for dips or uneveness as you , The correct heat setting for each utensil is
rotate). Unevenutensilscauseslow uneven very important for good results - check
cooking. your cookware directions for
recommended heat setting for each pan.

. Utensils should have tightly secured

handlesmade of a heat resistant material -
they shouldbefree of roughedges,cracks,
wells, etc. that would make them hard to
clean.
'. Mediumweight utensilsare bestsuitedfor , Tea pots may have a ledge or rim around
cooking because they heat evenly and the bottom. If this ledge extends over the
quickly. Theyare alsolightweightandeasy heating element, or grate it can overheat
to handle even when full. Sauce pan and and damage the porcelain top and heat
broiler informationlisted below.
element or grate.
A/uminum is moderately priced, light-
weight, and a goodconductorof heat. The METHODS
heavier the gauge (thickness), the more
durable.Aluminummay stainfrom mineral Baste- To moisten food while it cooks, so that
in water and in foods. the surface doesn't dry out and flavor is
added. Melted fat, drippings, sauce and fruit
Stain/ess stee/ is exceptionally durable,
juice are the liquids generally used.
easy to clean, and doesn'treact with foods
or detergents. Because stainless steel
alQneisa relativelypoorconductorof heat,
it is usuallycombinedwith othermetalsto \
provide moreeven heat distribution.
Cast iron is heavy to handle, but durable
and inexpensive.Cast iron heats slowly
and retains heat well. It tends to rust and
also to discoloreggsand foods containing Blanch-To cook a few minutes in boiling water
acid such as wine or vinegar.
either to help loosen the skin from some
Copper is good looking, very expensive, foods, or as a stop in preparing vegetables for
and an excellent conductor of heat. It freezing.

27
 SURFACE
COOKING
Bell- To cookfood over high heat in liquidin Poach - To cook food over low heat in
which bubblesrise constantlyto the surface simmering liquid.
and break.
Preesure-uok- To cook in steam under high
Braise-To cook foodover lowheat in a small pressure,usinga special saucepan.
amountof liquidin a coveredpan. (Foodmay
or may not bebrownedfirst in a small amount Saute-To brownquicklyin a small amountof
of fat). fat, with frequent turning. Used as a verb
meaningto fry in a small amountof fat.
C|ramllize - To stir in skillet over low heat until
it melts and develops characteristic flavor Sear - To brown the surface of meat by the
and golden-brown color. short application of intense heat. Meat is
seared for the purpose of developing flavor
Deep-fry- To cook food in hot fat deep enough and improving appearance.
for food to float on it.
Scald- To heat liquid just to below the boiling
Fry - To cook food over high heat in a small point.
amount of fat. See also deep-fry, pan-fry,
saute. Simmer- To cook food over low heat in a liquid
just below the boiling point in which bubbles
Pan- To cook, covered, in very small amount form slowly and collapse just below the
of liquid. surface.

Pan-broil- To cook food, uncovered, over high Steam-To cookfoodon a rack orin a colander
heat on ungreased or lightly greased hot in a coveredpan over steaming hot water.
surface, pouring off accumulating fat.
Stew - To cook food over low heat in a
Panfry- To cookfoodoverhighheatin a small simmering liquid.
amountof fat.
Stir-fry- To cook sliced food quickly Chinese-
Parboil- To boil until partially cooked, usually style in a skillet or wok.
before completing cooking by another
method.

28
! UTENSILS
BAKING I
1. Use the size utensil recommendedin the 3. Choosethe correctutensilfor what youare
recipe- DONOToverorunderfill theutensil. baking.
Always allow for expansion of foods or a. Shiny utensils- reflectheat thebest and
liquids. will producea lightevencruston cakes
and pies.
HOWTO MEASUREPANS b. Rough,dark or dull utensils- absorb
Be sure your pans are the kind and size heat and will producea heavier,darker
specified in the recipe. The size of some crust.
cookware is expressedin liquid measure- c. Glassutensils-absorbheat- you should
ment at its level full capacity. turn your oven down25° lowerthan the
suggested temperature when using
glass - they producea heavier crust.

Measuretip insideel bake- Sizesfor skillets ar frypmss

METHODS
warefarlength,widther andorlddlaisare statedas the
dlamMlf:measureperpendi- top outsidedimensions, ex- Bake- To cook by dry indirect heat until food
cular insidefar depth. clusiveof handles,
begins to brown or dry the exterior surface
2. Whenusingmorethan one utensilin oven, and interior has reached desired temperature.
stagger them on the same rack or on two
racks so that one is not directly belowthe Defrostor Thaw - To melt ice crystals from
other- makesurethatthe pansdo nottouch frozen foods by placingin a warm oven.
and are at least 11hto 2 inchesaway from a. Place in deep pan to catch run-off.
the ovenwalls and otherpans. b. Place in 150°F oven (most foods defrost
approximately four times faster than at
room temperature).
c. Cook foods immediatelyafter defrosting.
d. NEVERrefreeze.

Rout - To bake slowly, (at approximately

325°F) tender cuts of meats, in an uncovered
pan.
a. Calculate cooking time per pound.
b. Set meat fat side up so it will baste itself.
NUMBER RACK c. Place on lowest shelf.
OFPANS POSITION PLACEMENT d. Insert meat thermometer to measure
1 2or3 center internal temperature.
e. Allow meat to stand 15-20 minutes, before
2 2or3 oppositecornersand at
carving. The internal temperature will rise
least 11hto 2 inches
5°F during standing time.
apart.
3-4 2or3 oppositecorneron two
racks so that no pan is
aboveorbelowtheother.
29
I BAKING
II

RACKPOSITIONS HIGHEST 4th position

It is important to cook foods on the proper MED.HI 3rd position

rack. MED. LOW 2nd position
* Checkrack position before any baking. LOWEST 1st position
* Always changeracks while oven is cold,

" , _ {1

TYPEOFBAKING RACKPOSITION REASON

Angel food Heat must be able to deflect to

brown top.
Biscuits, cookies 2or3 Middle positionallows for the
most circulation and oven
heating.
Cakes- casseroles 2or3
lira

Frozenpies on cookie sheet#1 Heat must be able to deflect to

brown top crust.
Muffinsand breads 2or3 Middle positionallows most
i ,,,i u
circulation and even heating.
Roasting 2or3

Turkey or
large roast Allows easy accessfor basting.

3O
 !
I I I II IIIIIIII IIIII I II I I II

ROASTING CHAR[
IIIII IIIHIIIIII II IIIIIIII II _ I

(OVENTEMPERATURE
325°)

APPROX.
MIN. INTERNAL
CUT APPROX.
WEIGHT PERLB. MEATTEMP.
Rib 6 to 8 pounds 23-25 140Rare
27-30 160Med.
32-35 170 Well

Boneless Rib 4 to 6 pounds 26-32 140

34-38 160
40,42 170

RolledRump 4 to 6 pounds 25-30 150- 170

(high quality)
,,, i iii1,11 ,i iii i, , i iii

Sirloin Tip 31/4to 4 pounds 35-40 140- 170

Pork (fresh) Loin 3 to 5 pounds 30-35 170

5-7 35-40 170
BonelssHam 2-5 30-45 170
H i

Cookbefore eating ham Under 10 pounds 20 - 30 155- 160

10- 15 17- 20 155- 160
Pre cookedham 14- 18 130
i

Shoulderpicnicham 25-35 170

Lamb Leg 5 to 8 pounds 20-35 170- 190

Shoulder(whole) 3 to 5 pounds 30-35 170- 180
Shoulder(boned) 3 to 5 pounds 40-45 170- 190

Veal
Leg. lamb shoulder 3 to 5 pounds 30-40 170- 180
6 to 8 pounds 25-35 170- 180

Poultry
Chicken 3 to 5 pounds 30-40 185- 190
Over5 pounds 35-40 185- 190

Turkey 6 to 16 pounds 20-25 180 - 185 (in thigh)

16 to 20 pounds 18 - 20 180- 185
Over20 pounds 15- 18 180- 185

31
 I ill I lllll
BROILING !
UTENSILS - Broilingpan and grid (includedin an excessiveamount of smoke,the rack
oven) and deep metal pan with rack. has beenplacedtoo close to the broiler.

BROILINGMETHOD- Broiling is a method of C* Turn selectordial to broil, turn thermostat

cooking tender foods by direct heat under the dial to broil - preheat is not necessary
burner. Generally, the distance between the except for charcoal exterior with rare
meat and the burner and broiling time interior (steaks) preheat5 - 10 minutes.
regulates degree of doneness.
do Broilingshouldbedonewith theovendoor
Any steak for broilingshould be at least _ openon electricovensanddoor shuton gas
inch thick. Thinner cuts will be done before ovens.
they are brown and should be pan broiled
instead. e. Follow suggestedtimes on broil chart-
meat should be turned once about half
Veal and Pork should not be broiled; veal way through broilingtime.
becauseit is too lean; and pork because it
requires long, slow cooking to be eaten Checkthe donenessbycuttingslit in meat
safely. near centerfor desiredcolor.

Fish needs to be brushed in oil before broiling g. Remove broiler pan immediately after
and placed skin side down in greased broiler broiling so that drippingwill not bake on
pan. and cause messyclean up.

Chicken needs to be less than 3 lbs. and

occassionally basted with fat (will need a
EASYCLEANING
lower rack setting).
Allow to cool slightly then:
a. Prepare meat - remove excess fat from
1. Remove broiler pan immediately after
meat and slash remaining fat being broiling.
careful not to cut into meat- thiswill help
excessfat to drain and keepsmeat from 2. Drain drippings.
curling.
3. Sprinkle with soap and cover bottom with
b. Positionrack so that meatwill beapproxi- wet paper towel - this will soften baked on
matelyI inchfromthebroiler.If younotice foods and make clean up easy.

32
 i BROILING CHART
Thetimesgiveninthechartshouldbeusedonly asa guide.Increaseordecreasebroilingtimesto
suit individualtaste for aloneness.
THICKNESS
& MIN.COOKTIME
FOOD QUANTITY OONENESS SlOEI SlOE2 TOTAL
ii i

8 slices crisp 3 5
, i,,i ,,
more crisp 5 3 8
BeefSteaks 3/4" rare 5-6 3-4 8-10
medium 7-8 3-5 10-13
3/4" well 10-11 6-8 16-19
,,i

BeefSteaks 1" rare 6-7 4-5 10-12

Frozen medium 8-9 6-7 14-16
well 16-17 10-12 26-29
i,i

BeefSteaks rare 8-9 6-8 14-17

Fresh medium 11-12 10-12 21-20
well 18-20 15-18 33-38
ChickenBroiler 180° 20 skin 15 skin
Split & Quartered internal down up 35
i,imm

Fish Fillets
Fresh . 6-7 4-5 10-12
Frozen 1" 8-9 5-7 13-16
i q l HHHI

Hamburger 1/2" rare 5-6 4-5 9-11

Fresh medium 6-7 4-5 10-12
well 9-10 5-6 14-16
,unlm, ,i

Hamburger 1/2"
Frozen medium 9-10 5-6 14-16
|1

Ham slice 3/4" 150-160 9-10 16-18

precooked internal
ill i

Lamb Chops 3/4" medium 6-8 3-5 9-13

Fresh well 8-9 6-7 14-16
Frozen medium 8-9 6-7 14-16
Liver-Fresh 112"- 3/4" 4 3-4 7-8
=l ,,

Lobster Fresh 7 oz. shell up shell down

7-8 6-7 13-15
Frozen 14-16 11-12 25-28

33
 COOKINGTERMS i
BAKINGPOWDER- A leavening agent which. BRUSHWITH- To use a pastry brush to spread
makes foods rise when they are baked. It is a food lightly with liquid such as salad oil,
combination of baking soda, a dry acid or melted fat, milk, heavy cream or beaten egg.
acid salt and starch or flour. The acid
ingredient reacts with the baking soda to CHOP- To cut food into small pieces with a
produce gas bubbles in the mixture. Double- knife, blender or food processor.
acting baking powder produces gas bubbles
COAT- To sprinkle food with, or dip it into,
twice: first during mixing and second during
flour, sauce, etc., until covered.
baking.
CUBE-
BAKING SODA - An essential ingredient of
1. To cut food into small cubes (about _hinch).
baking powder, may be used alone as a
2. To cut surface of meat in checkered pattern
leavening agent in mixtures containing an
to increase tenderness by breaking tough
acid ingredient such as buttermilk or in
meat fibers.
combination with baking powder. Mixtures
containing baking soda should be baked as CUT IN - To distribute solid fat in flour or flour
soon as mixed, since the soda starts to react mixture by using pastry blender or two knives
as soon as it comes in contact with the liquid. scissor-fashion until flour-coated fat
particles are of desired size.
BARBECUE.To roast or broil food on a rack or
spit over coals, or under a heat unit. The food DICE- To cut food into very small pieces
is usually brushed with a highly seasoned (about 1/4 inch).
sauce during the last of the cooking time.

BATTER- A mixture of fairly thin consistency,

made of flour, liquid and other ingredients.

BEAT- To make a mixture smooth with rapid,

regular motion using a wire whisk, spoon,
hand beater or mixer. When using a spoon,
the mixture should be lifted up and over with
DICINGAN ONION-Cut onion in half lengthwise,
each stroke.
with cut side down, cut onion crosswise in 1/4
inch thick slices.
BLEND - To mix thoroughly two or more
ingredients; or to prepare food in blender until
Hold onion firmly and give quarter turn; cut in
pureed, chopped, etc., as desired.
1/4 inch pieces. Repeat with other onion half.
BREAD - To coat with bread crumbs,cracker
crumbs or cornmeal. Food may first be
floured, then dipped in beaten egg or other
liquidto help crumbsto adhere.

BROIL- To cook food by direct heat on a rack

or spit.

34
 TERMS I
DRAWo To remove entrails from, and clean, then into a choiceof sauces.Dessertfondues
poultry or game. Drawn fish are whole fish includechocolateorothersaucesfor dipping
that have beencleaned(eviscerated)but not chunksof poundcakeor fruit. The term also
boned. denotesa bakedmaindish madewithcheese,
milk and bread.
DOT To scatter bits, as of butter or
margarine, over surface of food. GELATIN- Available as unflavoredand fruit-
flavored. They are not interchangeable.
DREDGE- To cover or coat food, as with flour,
cornmeal, etc. GLACE
- 1.Glazed,aswith a frosting.2.Frozen.
DRESS- To mix salad or other food with GluL 1. TOcoat with a glossymixture.2. Con-
dressingor sauce. centratedstock usedto add flavor.

DRIPPINGS - Fat andjuicegiven off by meator GRATE.To rub food on a grater (or chop in
poultry as it cooks. blender or food processor)to producefine,
mediumor coarse particles.
FLAME- To ignite warmed alcoholic beverage
poured over food. Also known as flambe. 6RATIN- A Frenchtermdefininga browncrust
formed by baking or broilingbread crumbs,
FLOUR - 1.All-purpose.Madefrom a variety of cheese, butter or a mixture on top of a
wheats, it producesgood results for a wide casseroleor other dish.
variety of bakedgoods.Whole-wheatflouris
milled from the entire wheat kernelwhilerye GREASE- To rub surface of dish or pan with fat,
flour is milled from the rye kernel.Cakeflour to keep food from sticking.
is milled especiallyfor cakesand otherlight
baked products.For best resultsalways use GARNISH - To add a decorativetouchto food,
the flour called for in the recipe. In recipes as with parsley, croutons or prepared
calling for all-purpose and whole wheat or vegetables.
rye, a certainproportionof all-purposeto the
GRILL- To cook food on a rack by direct heat;
otherflour is neededfor best results;sodon't
also the appliance or utensil used for this type
substituteflour. 2. To coat lightly with flour.
of cooking.
FLUTE- To make decorativeindentations.
GRIND- To reduceto particlesin foodgrinder,
FOLDIN-To combinedelicateingredientssuch blenderor food processor.
as whippedcream or beatenegg whiteswith
KNEAD - To work a food mixture (usually
otherfoodsby usinga gentle,circularmotion
dough) with a press-fold motion.
to cut down intothe mixture,slideacrossthe
bottom of the bowl to bring some of the LUKEWARM- At a temperature of about 95°F.
mixture up and over the surface. Lukewarm food feels neither warm nor cold
when in contact with inside of the wrist.
FONDUE- Most often a dish of hot melted
cheese and wine, into which bread is dipped MARBLED- Term used to describe meat with
and then eaten. For meat fondues, at the table, visible fat running through the lean.
cubes of meat are dipped in hot fat to cook,

35
 I I IIIII]1 IIIIIIIIIIIIIIIIII

TERMS HI III]

MARGARINE - Comesin severalforms. Regular PIT - To remove seed from whole fruit.
margarinewith 80 percentfat is interchange-
able with butter in recipes. SCORE- 1. To cut shallow slits in surface of
food to increase tenderness or to prevent fat
MARINADE- A seasonedliquid,in whichfoodis covering from curling. 2. To decorate.
soakedto enhanceflavor.
SHRED- To cut food into slivers or slender
MARINATE- To soak in a marinade. pieces, usinga knife or shredder.

MEAT TENDERIZER - Papain from natural SHUCK- To remove meat of oysters, clams,
tenderizerssuchas papaya is usedto soften etc. from their shells or to remove the husk
meat tissue. It is usually sprinkled on the from corn.
meat beforemeat is cooked.
SKIM- To removefat or scumfrom surfaceof
MERINGUE- Mixture of stiffly beaten egg food.
whites and sugar. Also the cooked soft
mixture on desserts or the cooked "hard" TOSS - To mix foods lightly with a lifting
mixture as a dessert shell. motion, using two forks or spoons.

MINCE- To cut into very small pieces, using TRUSS - To secure poultry with string or
knife, food grinder or blender, or food skewers, to hold its shape while cooking.
processor. VINEGAR- An acid liquid used for flavoring and
PEEL- To remove outer covering of foods by preserving. Among the types: Cider vinegar,
trimming away with knife or vegetable peeler, made from apple juice, has a mellow fruit
or by pulling off. flavor; distilled white vinegar, usually made
from grain alcohol; herb vinegars flavored
POT-ROAST - To cook large piecesof meat or with herbs; and red or white wine vinegars
poultry by braising; also certain meat cuts. which also may be flavored with garlic.

PREHEAT To heat oven to desired WHIP- To beat rapidly with mixer, wire whisk
temperature before putting food into bake. or hand beater, to incorporate air and
increase volume.
PUNCHDOWN - To deflate a risen yeast dough
by pushingit down with the fist. YEAST-Micro-organisms that produce carbon
dioxide and alcohol from carbohydrates to
PUREE- 1.A thick mixture made from a pureed cause baked goods to rise, fruits to ferment,
vegetable base. 2. To press food through a etc.
fine sieve or food mill, orto blend in blender or
food processer to a smooth, thick mixture.

36
 EQUIVALENTMEASURES
Dash 2 to 3 drops or less than 1/8 teaspoon
1 tablespoon 3 teaspoons
i

1/4 cup 4 tablespoons

1/3 cup 5 tablespoons plus 1 teaspoon
1/2 cup 8 tablespoons

1 cup 16 tablespoons
ii,

1 pint 2 cups
! quart 4 cups
1 gallon 4 quarts
I peck 8 quarts
,,,,,,,,,,,,,

1 bushel 4 pecks
1 pound 16 ounces

BAKINGPAN EQUIVALENTS
4 - CUP BAKINGDISH:
9 inch pie plate
9 x 1¼ inch layer cake pan
7% x 3% x 21/, inch loaf pan

6 - CUP BAKINGDISH:
8 or 9 x 11h inch layer cake pan
10 inch pie plate
81h x 31/t x 2 2/8 inch loaf pan

8 - CUP BAKINGDISH:
8 x 8 x 2 inch square pan
11 x 7 x 11/2inch baking pan
9 x 5 x 3 inch loaf pan

10- CUPBAKINGDISH:
9 x 9 x 2 inch square pan
11_/_x 71h x 13/4inch baking pan
15 x 10 x 1 inch jelly roll pan

12 - CUP BAKINGDISHAND OVER:

131hx 81hx 2 inch glass baking pan - 12 cups
13 x 8 x 2 inch metal baking pan - 15 cups
14 x lO_hx 2% inch roasting pan - 19 cups

37
I CAUSE & CORRECTION
I IIIIIIIIIIIIIIII IIIIIIIIII IIIIIIII IIIIIII I II

i
iiiiiiii

PROBLEM CAUSE CORRECTION iiii,,,z

BROWNIN6: 1. Dented or warped pan. 1. Use even bottomed pan.

Uneven bottom browning 2. Oven not preheated. 2. Preheat to desired temp.
before adding food.
3. Range not level. 3. Adjust leg levelers (see
Use and Care).
Too brown on bottom 1. Improper rack placement. 1. Check for correct rack posi-
tion before starting while
oven is cold.
2. Oven door has been opened 2. Opendoor only after food has
too often. been baked for shortest re-
commended baking time.
3. Oven not preheated. 3. Preheat to desired temp. be-
fore adding foods.
4. Pans touchingwalls or other 4. Pans should not be closer
pans. than 11hto 2 inches from
each other or oven walls.
5. Warped, dark or dull finished 5. Use even bottomed, shiney
pan (include glass). pans for light browning.
Too brown on top. 1. Oven doors open too often.' 1. open door only after food has
been baked for shortest re-
commended baking time.
2. 0vermeasuring. 2. Use standard measuring
(fats-sugars-liquids). cups.
3. Oven temp. too low. 3. Double check recipe for cor-
rect oven temperature.
4. Pan size too large. 4. Use pan size recommended in
recipe. ..............
Crack on top. 1. Oven temperature too high. 1. Double check recipe for cor-
rect oven temperature.
2. 0vermeasuring. 2. Use standard measuring
Cups.
i i ii N,H II mll I

Crumbly or dry. 1. Oven temp. too high. 1. Double check recipe for cor-
rect oven temp. - excess
heat dries food.
2. Over baking. 2. Check foods after shortest
baking time.
3. Over measuring. 3. Use standard measuring
cups.

38
 PROBLEM CAUSE CORRECTION

Fallen 1. Ovendooropenedtoo soon. 1. Check food only after the

shortest recommended
baking time.
, Oven temperature too low. 2. Check recipe for correct
oven temperature.
. Old or too little baking 3. Use standard measuring
powder. utensils.
4. Too much batter or too little 4. Use correct pan size.
pan.
5. Too much or too little liquid. 5. Use standard measuring
utensils.
6. Under baked. 6. Check food after shortest
i, ,,,,
recommendedbaking time.
Flat 1. Improper rack placement.1. Check rack position, before
starting and while oven is
still cold.
2, Old or too little baking 2. Use standard measuring
powder. utensil.
3. Oven temperature too high 3. Checkrecipe for correct oven
or too low. temp. and correct type of
utensil (glass utensils) re-
quire lower temperature.
4. Pan too large for amount ol 4. Use recommendedbaking
batter. utensil.
5. Too much or too little liquid. 5. Use standard measuring
un i ill l ii i
utensil.
Mound or peaked center 1. Baking time too long. 1. Check food after shortest re-
commended baking time.
2. Oven temperature too high. 2. Check recipe for correct
oven temperature.
3. Pan too large or too small 3. Use recommendedbaking
utensil.
4. Pans touching walls or 4. Pans should not be closer
other pans. than 11/2to 2 inches.
5. Too little liquid. 5. Use standard measuring
utensils.
Shrinkage (more than 1. Baking time too long. 1. Check food after shortest
necessary). recommendedbaking time.
2. Oven temperature too high 2. Check recipe for correct
oven temperature.
3. Pans touching walls or othe 3. Pans should not be closer
pans. than 11/2to 2 inches.

39
PROeLEM CAUSE CORRECTION
iii

Uneven top 1. Pans touchingwalls or other 1. Pans should not be closer

pans. than 11hto 2 inches.
2. Oven temperature too low, 2, Check recipe for correct
oven temperature
3, Range not level. 3. Adjust leg levelers (consult
Use and Care Manual).
4. Too much liquid. 4. Use standard measuring
utensils.
5. Underbaking. 5. Check food after shortest
recommendedbaking time,
6. Undermixing. 6. Check recipe.
i i i

Uneven texture holes 1. Baking time too short, 1. Check foods after shortest
and tunnels. recommendedbaking time.
2. Improper rack placement. 2. Check rack position before
starting and while oven is
cold.
3. Not baking immediately 3. Always bake immediately,
after mixing.
4. Oven temperature too high. 4, Check recipe for correct
oven temperature.
5. Too much baking powder. 5. Use standard measuring
utensils,
6. Undermixing. 6. Use standard measuring
utensils.

40
 SERVICING
BEFORE
YOUCALLA SERVICE
TECHNICIAN
CHECKTHEFOLLOWING
SOMEORNONEoF YOURRANGEOPERATES:

Is your range plug disconnected from the electrical outlet?

Are your house fuses blown?

Is your circuit breaker tripped?

is the range plug loose or improperly plugged?

ELEMENTWON'THEAT:ISURFACEUNITS ONLY)

Are your elements properly in place?

Are element prongs bent or dirty?

BAKED600DS NOTTURNINGOUT:

Are your racks properly in place and in correct position for what you are baking?

__ Is your range level? (Check leg levelers).

Are you using the proper pan? Is it bright, not soiled or dark colored?

Have you used foil during cooking or to line your oven?

Are you using standard measuring utensils?

OVENWILL NOTOPERATE:

Did you turn the selector and thermostat switches to correct positions?

Clocks - are knobs in,correct positions? See section on clocks and timers.

OVENLIGHTWILL NOTWORK:

Is your bulb burned out?

is your bulb loose?

NEEDSERVICE?WHENYOURRANGEREQUIRESSERVICEOR REPLACEMENT
PARTS,CONTACTYOUR
DEALEROR AUTHORIZEDSERVICEAGENCY.CONSULTTHE YELLOWPAGESIN YOUR TELEPHONE
DIRECTORYUNDER"RANGES"FORTHESERVICENEARESTYOU.

DESURETOINCLUDE:NAME,ADDRESS,
PHONE,MODELNUMBER,SERIALNUMBER,ANDCOMPLAINT.SEE
WARRANTYSHEETINCLUDEDWITH THIS MANUALFORMANUFACTURERS ADOHESS.

41