JSP69BVBB - Stove GE - Free user manual and instructions

USER MANUAL JSP69BVBB GE

Electric Slide-in Modular Range

Safety Instructions 4-7

Anti-Tip Device....4, 46

Operating Instructions, Tips

Aluminum Foil 6,28,32,34

Clock and Timer 24, 25

Features......8,9

Oven 26-39

Baking 27-29

Broiling, Broiling Guide.... 34, 35

Control Settings..... 27, 29, 30, 32, 34, 37, 38

Light: Bulb Replacement.... 26, 43

Roasting, Roasting Guide...... 32, 33

Self-Cleaning Instructions .... 36-39

Shelves...... 5, 26–28, 32, 34–36, 43

Timed Baking 29,30

Surface Module Cooking.... 10-23

Canning Tips.... 23

Coil Surface Unit Module.... 12, 13

Control Settings.... 11

Cooktop Comparison 10

Griddle Accessory.... 20-22

Grill Module 17-19

Module Cover.... 3

Modules and Accessories.... 3

Radiant Module.... 14-16

Problem Solver 56-58

Thermostat Adjustment— Do It Yourself.... 31

More questions?...call GE Answer Center® 800.626.2000

Care and Cleaning....40-45

Coil Surface Unit Module 40

Door Removal 44

Griddle Accessory.... 42

Grill Module 42

Radiant Module 41

Vent System.... 43, 45

Preparation....7

Anti-Tip Device 4, 46

Flooring Under the Range 7

Leveling....7

Installation 47-55

Consumer Services 59

Appliance Registration 2

Important Phone Numbers.... 59

Model and Serial Numbers 2

Warranty Back Cover

HELP US HELP YOU...

Before using your range, read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don't understand something or need more help, call:

GE Answer Center®

800.626.2000

24 hours a day, 7 days a week

Write down the model and serial numbers.

You'll find them on a label behind the storage drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range or modular components...

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before you request service...

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

Accessories

To add versatility to your modular range, accessories are available at extra cost from your GE Appliance dealer. See the Modules and Accessories section.

IF YOU NEED SERVICE...

To obtain service, see the Consumer Services page in the back of this guide.

We're proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations

GE Appliances

Appliance Park

Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Program

20 North Wacker Drive

Chicago, IL 60606

MODULES AND ACCESSORIES

General Information

A full selection of modules is available for the range cooktop. The modules can be interchanged quickly and easily. Each module has an electrical plug which fits into a receptacle in the side of the well nearest the center of the cooktop. Some modules are inserted and removed differently than others. See each module section for specific instructions for installing and removing that module.

To purchase, contact your nearest GE Appliances dealer or service center. If you need assistance in finding your nearest GE dealer, contact the GE Answer Center® at 800.626.2000.

Care of Modules

Some of the modules must be cured or preconditioned before using them for the first time.

Modules and accessories should be cleaned after each use. The longer a soil remains, the harder it is to clean. See each module section in this guide for specific instructions. Never immerse any module in water.

When not in the cooktop, modules and accessories should be stored in a clean, dry place. Always be careful not to drop the modules or they could be damaged.

Using Electric Surface Unit Modules

You must consider heat up and cool down times for the surface units when determining cooking times. Heat up and cool down times depend on the initial temperature settings, the type of cookware used and the amount of food being cooked.

Start cooking at a higher setting to heat the surface unit faster, then turn to a lower setting to finish cooking. Remember, cooking continues after the surface unit is turned off.

Modules and Accessories

Coil Surface Module Part Number JXGC53B (black) JXBC53W (white)

This module has one 6" and one 8" coil surface unit. The surface units and drip pans are removable for cleaning.

Grill Module Part Number JXGG50

With this module you can char-broil meat indoors all year long.

Radiant Module Part Number JXGR63B (black) JXGR63W (white)

This module has two 7" coils beneath a smooth glass surface. The two surface units are shown by the outlines on the glass. This module provides fast heat, energy efficient operation and is easy to clean.

Griddle Accessory Part Number JXGL90

You must have the grill module to use the griddle accessory.

This griddle sits directly over the grill heating element with the grill module removed. Fat and meat drippings will collect in the reservoir at one end of the griddle.

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.
• The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

When using electrical appliances, basic safety precautions should be followed, including the following:

• Use this appliance only for its intended use as described in this guide.
• Have the installer show you the location of the circuit breaker or fuse. Mark it for easy reference.
• Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided installation instructions.
• Do not attempt to repair or replace any part of your range unless it is specifically recommended in this guide. All other servicing should be referred to a qualified technician.
• Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

- Do not leave children alone—children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

- Do not allow anyone to climb, stand or hang on the door or cooktop. They could damage the range and even tip it over, causing severe personal injury.

- CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

WARNING—All ranges can tip and injury could result. To prevent accidental tipping of the range from abnormal usage, attach it to the wall or floor by installing the Anti-Tip device supplied. To check if the device is installed and engaged properly, open the lower compartment and inspect the device. Make sure the stability bracket and stability mounting device If you pull the range out from the wall for any reason, make sure the device is properly engaged before you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door. Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could result in tipping of the range and injury.

Two black-and-white illustrations showing a person pushing a large block and another falling, with no visible text or symbols.

• Teach children not to play with the controls or any other part of the range.
  • Always keep combustible wall coverings, curtains or drapes a safe distance from your range.
• Do not store flammable materials in an oven or near the cooktop.
• Never wear loose-fitting or hanging garments while using the appliance. Be careful when reaching for items stored over the range. Flammable material could be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.

- Use only dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam.

Do not let pot holders touch hot surface units or heating elements. Do not use a towel or other bulky cloth. Such cloths can catch fire on a hot surface unit or heating element.

• Always keep dish towels, dish cloths, pot holders and other linens a safe distance away from your range.
• Always keep wooden and plastic utensils and canned food a safe distance away from your range.
- For your safety, never use your appliance for warming or heating the room.

• DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
- Keep the hood and grease filters clean to maintain good venting and to avoid grease fires.
- Do not let cooking grease or other flammable materials accumulate in or near the range.
- Do not obstruct the vent air flow grills. Do not put anything in them or allow anything to spill over into them.
- Keep the grill pan clean to reduce smoking and avoid grease fires.
- Keep the cooktop vent grills and the oven vent unobstructed.

- Do not use water on grease fires. Never pick up a flaming pan.

Turn the controls off. Smother a

flaming pan on a surface unit by covering the pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foam-type fire extinguisher.

- Do not touch the module surface units, heating elements or the interior surface of the oven. These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact the module surface units, areas nearby the module surface units or any interior area of the oven; allow sufficient time for cooling first.

Potentially hot surfaces include the grill grates, griddle, cooktop and areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door, the edges of the door window and metal trim parts above the door.

Remember: The inside surface of the oven may be hot when the door is opened.

- When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170^ . This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Oven

• Stand away from the range when opening the oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.
• Do not heat unopened food containers. Pressure could build up and the container could burst, causing an injury.
• Keep the oven vent unobstructed.
• Keep the oven free from grease buildup.
• When using cooking or roasting bags in the oven, follow the manufacturer's directions.
• Place the oven shelf in the desired position while the oven is cool. If the shelves must be handled when hot, do not let pot holders contact the heating elements.
• Pulling out the shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.
• Do not use your oven to dry newspapers. If overheated, they can catch fire.
• Do not use the oven for a storage area. Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils or food in the oven when not in use.
  • After broiling, always take the broiler pan out of the range and clean it. Leftover grease in the broiler pan can catch fire the next time you use the pan.
• Never leave jars or cans of fat drippings on or near your range.
• Never leave the oven door open when you are not watching the range.
• The oven door must be closed during broiling. Open door broiling will cause the control panel to get very hot.

(continued next page)

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Self-Cleaning Oven

• Do not clean the oven door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.
• Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used.
• Clean only parts listed in this Use and Care Guide.
• Before self-cleaning the oven, remove the broiler pan, grid and other cookware. Do not self-clean the modules in the oven.
• Be sure to wipe up excess spillage before starting the self-cleaning operation.
• If the self-cleaning mode malfunctions, turn the oven off and disconnect the power supply. Have it serviced by a qualified technician.

Surface Cooking Modules

• Use proper pan size—Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the surface unit to direct contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.
• Never leave the kitchen while using the grill.
• Never leave the modules unattended at high heat settings. Boilovers cause smoking and greasy spillovers that may catch on fire.
• Be sure the drip pans (on some modules) and the vent grills are not covered and are in place. Their absence during cooking could damage range parts and wiring.

• Do not use aluminum foil to line the drip pans (on some modules) or anywhere in the oven except as described in this guide. Misuse could result in a shock, fire hazard or damage to the range.

• Only certain types of glass, glass/ceramic, earthenware or other glazed containers are suitable for cooktop service; others may break because of the sudden change in temperature.
  • To minimize the possibility of burns, ignition of flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over the nearby surface units.
  • Always turn the module controls off before removing the cookware.
  • To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at the off position and all surface units are cool before attempting to remove a surface unit or a module.

• Never clean the cooktop surface when it is hot. Some cleaners produce noxious fumes and wet cloths could cause steam burns if used on a hot surface.
• Keep an eye on foods being fried at high or medium high heat settings.
• Do not immerse or soak the removable modules and surface units. Do not put them in a dishwasher. Do not self-clean the modules in the oven.
• When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flame.
• Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan.

• Use little fat for effective shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

• If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.
  • Always heat fat slowly, and watch as it heats.

• Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.
• Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
  • NEVER USE WATER ON A GREASE FIRE.
• Use care when touching the cooktop. The glass surface of the cooktop will retain heat after the controls have been turned off.
• Never leave the surface units unattended at high heat settings. Boilovers cause smoking and greasy spillovers that may catch on fire.

• Do not operate the radiant surface units if the glass is broken. Spillovers or cleaning solution may penetrate a broken cooktop and create a risk of electrical shock. Contact a qualified technician immediately should your glass cooktop become broken.

• Avoid scratching the glass cooktop surface. The cooktop can be scratched with items such as sharp instruments, or rings or other jewelry and rivets on clothing.

• Never use the glass cooktop surface as a cutting board.
• Do not place or store items on top of the glass cooktop surface when it is not in use.
• Be careful when placing spoons or other stirring utensils on glass cooktop surface when it is in use. They may become hot and could cause burns.
• Do not stand on the radiant glass cooktop. The weight may cause the top to bend.

SAVE THESE INSTRUCTIONS

PREPARATION

Flooring under the Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, it should be installed on a 1/4-inch thick sheet of plywood (or similar material) as follows: When the floor covering ends at the front of the range, the area the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the Range

Use a 1 ^1/2 " open end or adjustable wrench to equally back out the four legs. The flanges (rims) below the sides of the cooktop must be raised above the top of the counter. Carefully slide the range into its installation space. Observe that it is clearing the countertop. Then place a spirit level or a glass measuring cup partially filled with water on one of the oven shelves to check for levelness. If using a spirit level, take two readings, with the level placed diagonally first in one direction and then the other.

Adjust the four legs carefully. The range legs should rest on the floor. The range must not hang from the counter.

FEATURES OF YOUR MODULAR GRILL/GRIDDLE RANGE

See the Modules and Accessories section for a listing of modules available.

Labeled diagram of an oven with numbered parts for identification and assembly reference.

Features Index	Explained on page
1 Anti-Tip Device	4, 46
2 Model and Serial Number Plate	2
3 Oven Door Gasket	6, 36, 44
4 Interior Oven Light	26, 36, 42
5 Module Surface Unit Controls	11, 45
6 Oven Light Switch	26
7 Surface Unit "ON" Indicator Light for Modules When any surface unit is on, this light will come on and stay on until the surface unit is turned off.	11
8 Grill Sheet, Grill Pan (Must be in place when using the grill module or the griddle module), and Deflector	17, 21, 42
9 Grill Module10 Grill Element—Plug-in element used when cooking with Grill.11 Grill Grates (2)—Remove when Griddle is being used. Grates support foods being grilled.	3, 6, 17-19, 4217, 20, 4217
12 Griddle Accessory Remove when not in use. Use for meats, pancakes or other foods usually prepared in frying pan or electric skillet.	3, 20-22, 42
13 Coil Surface Unit Module14 1-Piece Drip Pans15 Coil Plug-In Surface Units	3, 12, 13, 23, 406, 12, 406, 12, 40
16 Radiant Module	3, 14-16, 23, 41
17 Removable Downdraft Vent and Grease Filter	5, 43
18 Oven ControlsOven "ON" IndicatorLock Light—Appears during self-clean. The Door Lock Latch must be moved to the locked position.	24, 252636-39
19 Downdraft Vent Speed Switch	11
20 Oven Door LatchUse for self-cleaning only.	27, 29, 32,34, 36-39
21 Oven Shelves with Stop-Locks	5, 26-28, 32,34-36, 43
22 Broil Element	5, 34, 36, 42
23 Embossed Shelf SupportsShelf positions for cooking are suggested in the Baking, Roasting and Broiling sections.	27, 28, 34, 35
24 Bake Element May be lifted gently for cleaning oven floor.	5, 36, 42
25 Lift-Off Oven DoorEasily removed for cleaning	4, 34, 35, 44
26 Broiler Pan and Grid	5, 32, 34, 45

HOW DOES THIS COOKTOP COMPARE TO YOUR OLD ONE?

Your new modular cooktop may have several types of cooking surface units. You will notice some differences when you use each one.

The best types of cookware to use, plus heat-up and cool-down times, depends upon the type of burner or electric surface unit you are using.

The following chart will help you to understand the differences among the various cooking surface units and how they differ from others you may have used in the past.

Type of Cooktop	Description	How it Works
Radiant (Glass Ceramic) Cooktop	Electric coils under a glass-ceramic cooktop.	Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.
Induction	High frequency induction coils under a glass surface.	Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Electric Coil	Flattened metal tubing containing electric resistance wire suspended over a drip pan.	Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.
Solid Disk	Solid cast iron disk sealed to the cooktop surface.	Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if you want the cooking to stop.
Gas Burners	Regular or sealed gas burners use either LP gas or natural gas.	Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

SURFACE CONTROLS

At both OFF and HI the control "clicks" into position. When cooking in a quiet kitchen, you may hear slight "clicking" sounds—an indication that the heat settings you selected are being maintained.

Switching heats to higher settings always shows a quicker change than switching to a lower setting.

How to Set the Controls

Push the knob in and turn in either direction to the desired heat setting.

Hand holding a tool with a ruler and arrow indicating direction (no text or symbols)

The control must be pushed in to set only from the OFF position. When the control is in any position other than OFF, it may be turned without pushing it in.

Be sure you turn the control to OFF when you finish cooking. The surface unit "ON" indicator light will glow when ANY heat on any module surface unit is on.

Cooking Guide for Using Heat Settings

HI—Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and MED) Maintains a fast boil on large amounts of food.

MED—Sauté and brown; keeps food at a medium boil or simmer.

Medium Low—(Setting halfway between MED and LO) Cook after starting at HI; cooks with little water in covered pan.

LO—Used for long slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

HI OFF LO Medium High MED Medium Low

Downdraft Cooktop Modules Vent System

The range has its own internal downdraft venting system for use with module cooking. Cooking vapors and smoke are vented through a wall duct to the outside of your home. The blower is floor installed in the lower compartment.

The blower will automatically turn on to keep internal range parts cool. The blower will come on automatically on low speed during any grilling operation.

Use the fan switch on the front panel to change the blower speed. A low setting is recommended for broiling or self-cleaning.

COIL SURFACE UNIT MODULE

How to Insert the Module

1. Be sure the controls are turned to OFF. To install the module, position the electrical plug to face the rear wall of the cooktop opening. There you will see the electrical receptacle. (A receptacle is available in either cooktop opening.) Let the leading corners of the module rest on the cooktop surface.
2. Carefully slide the module plug toward the receptacle until plug is engaged completely in receptacle. Allow the module to fit into the cooktop opening.
3. Lower the inside edge of the module into the cooktop opening until it is flush with the cooking surface.

Line drawing of an open oven with two burners on top, showing a control panel and fan (no text or symbols)

How to Remove the Module

Be sure the entire module surface is cool before attempting to remove the module. The coils of the module will retain heat after the controls have been turned off. Be careful not to get burned on a module that has not had sufficient time to cool after use.

1. Lift the finger tab at the outside edge of the module until the module base clears the cooktop opening.
2. Hold the module by the front edges. Carefully pull the module forward until the module plug is disengaged from the receptacle.

Cookware

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the surface unit more than one inch.

Always read and follow the cookware manufacturer's instructions on cookware use.

Right Wrong Not over 1 inch Over 1 inch

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.

Keep the range and hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

Do not use woks that have support rings.

Use of these types of woks, with or without the ring in place can be dangerous. Placing the ring over the surface un

Simple line drawing of a heating pot with cooling fins and a base (no text or symbols)

will cause a build-up of heat that will damage the brushed chrome cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

Coil Surface Unit Module Questions and Answers

Q. May I can foods and preserves on my coil surface units?

A. Yes, but only use cookware designed for canning purposes. Check the manufacturer's instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the coil surface unit module. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on the surface units.

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in the Care and Cleaning section.

Q. Can I use special cooking equipment, like an oriental wok, on any surface unit?

A. Cookware without a flat surface is not recommended. The life of the module surface units can be shortened and the cooktop can be damaged from the high heat needed for this type of cookware. A special flat-bottomed wok can be used safely.

Q. Why am I not getting the heat I need from my surface units even though I have the controls on the correct heat setting?

A. After turning the surface units off and making sure they are cool, check to make sure the plug-in units are securely plugged in.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not flat. Make sure the feet of the surface units are sitting on the inside rim of the drip pan and the drip pan is flat on the cooktop surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set the surface unit coil higher than required for the cookware material and leave it, the finish may smoke, crack, pop or burn depending on the pot or pan.

Also, if you set the surface unit coil higher than required for a long period of time, with small amounts of dry food, you can damage the finish.

RADIANT MODULE

How to Insert the Module

1. Be sure the controls are turned to OFF. To install the module, position the electrical plug to face the rear wall of the cooktop opening. There you will see the electrical receptacle. A receptacle is available in either cooktop opening. Allow the leading corners of the module to rest on the cooktop surface.
2. Carefully slide the module plug toward the receptacle until plug is engaged completely in the receptacle. Allow the module to fit into the cooktop opening.
3. Lower the inside edge of the module into the cooktop opening until it is flush with the cooktop surface.

Line drawing of an oven with a stove and air conditioner unit, showing a close-up of the interior (no text or symbols)

How to Remove the Module

Be sure the entire module surface is cool before attempting to remove the module. The glass surface of the module will retain heat after the controls have been turned off. Be careful not to get burned on a module that has not had sufficient time to cool after use.

1. Lift the finger tab at the outside edge of the module until the module base clears the cooktop opening.
2. Hold the module by the front edges. Carefully pull the module forward until the module plug is disengaged from the electrical receptacle. Store the module carefully after cleaning.

General Information About Radiant Modules

The radiant module features heating coils beneath a smooth glass ceramic surface. The two surface units are shown by outlines on the glass.

• When a surface unit is activated, coils beneath the unit radiate heat through the glass to the cookware. The red glow of the coils will be instantly visible through the glass. It will take the surface unit on the surface a few moments to heat up. The coil cycles on and off to maintain your selected control setting. The coils have temperature limiters to prevent runaway temperatures.

• If you are storing modules, do not stack them or store other materials on top of them, as damage to the glass ceramic surface of the radiant module is likely. Be careful not to damage or bend the electrical plug.

• Do not let pots boil dry. Overheated metal can bond to the glass module. An overheated copper pot will leave a residue that will permanently stain the module.

• Sliding aluminum cookware across the glass may leave metal marks. These metal marks will appear as small scratches. They can be removed with Cook Top Cleaning Creme and a razor scraper.
• When a surface unit is turned on, the unit can be seen glowing red within a few seconds. The red glow will turn on and off (cycling) to maintain the selected heat setting. With poor cookware, you will see frequent cycling of the unit off and on. Good, flat cookware will minimize the cycling.
• It is safe to place hot cookware from the oven or surface on the glass ceramic surface when it is cool.

Types of Cookware

The following information will help you choose cookware which will give good performance.

Stainless Steel: highly recommended Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability, and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).

Aluminum: heavy weight recommended Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.

Glass-ceramic: Usable, but not recommended. Poor performance. May scratch surface.

Stoneware: Usable, but not recommended. Poor performance. May scratch surface.

Cast Iron: Usable, but not recommended. Poor performance. May scratch surface.

Copper Bottom:

Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned immediately. However, do not let these pots boil dry. Overheated metal can bond to glass cooktops. An overheated copper pot will leave a residue that will permanently stain the cooktop.

Porcelain/enamel:

Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.

How to Check Pan Performance

Use of correct cookware can affect the cooking performance and cleaning of your cooktop.

The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of spillovers burning onto the cooktop.

You must use pans with perfectly flat bottoms.

Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of your pans you may do this quick test.

Turn your pan upside down on the countertop, place a ruler flat against the pan surface. The bottom of the pan and the straight edge of the ruler

Hand holding a ruler above a blank rectangular object, no text or symbols visible

should fit flush against each other all the way across. Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

Three hand-drawn illustrations of cooking utensils, no text or symbols present

Pans with rounded, curved, ridged or warped bottoms are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil. Good flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transfer or an unsuitable pan.

Use pans that match the diameter of the surface unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit.

• We recommend that you use only a flat-bottomed wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the surface unit to insure proper contact.

- Do not use woks that have support rings. This type of wok will not heat on radiant surface units.

- Some special cooking procedures require specific cookware such as pressure cookers, deep fat fryers, etc. All cookware must have flat bottoms and be the correct size. The cookware should also be covered, if applicable to the cooking process.

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RADIANT MODULE

(continued)

CAUTION

• Never cook directly on the glass. Always use cookware.
  • Always place the pan in the center of the surface unit you are cooking on.
• Do not slide cookware across the cooktop because it can scratch the glass. The glass is scratch resistant, not scratch-proof.
• Do not use the surface as a cutting board.

Plastic and Sugary Spillovers

Sugary spillovers (such as jellies, fudge, candy syrups) or melted plastics can cause pitting of the surface of your module (not covered by the warranty) unless the spill is removed while still hot.

Special care should be taken when removing hot substances. Follow the instructions in the Care and Cleaning section carefully.

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep the range and hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

GRILL MODULE

How to Assemble the Grill Module

To insert the grill:

1. Be sure the controls for the cooktop grill are OFF.
2. Place the grill sheet in the center of the well.
3. Plug the grill pan into the well.
4. Place the deflector on the grill pan.
5. Grasp the grill element with both hands near the plug. Keeping the element as nearly horizontal as possible, push the plug firmly into the receptacle to insure complete contact. The element should lie flat and rest on the grill pan.
6. Place the two grill grids into the opening in the cooktop over the grill element.

Grill Grids Grill Element Deflector Grill Pan Grill Sheet

General Information About the Grill Module

Use the grill for preparing meals with the appearance and flavor of commercially char-broiled meats. The grill must be very hot for this type of cooking and smoke and spatter is to be expected. Be sure to use your venting system when grilling to help minimize smoke.

• The fan will automatically come on at low fan speed while the grill is in use and cannot be turned off. You may turn it to high fan speed.
• Do not use pots or pans on your grill. You could be seriously burned by heat from the exposed surfaces of the grill when reaching for the pot handle. Pots or pans may trap heat from the grill and result in damage to the grill grates or grill finish.
  • The grill must be preheated to get the grill components hot enough to sear the meat, sealing in the juices. Preheat the grill on HI for 5 to 10 minutes, then turn back to the recommended setting.
• NEVER LEAVE THE KITCHEN while grilling meats or other juicy foods. Fats and juices drip on the hot grill element and may cause flame-ups. When grilling, you should always be present to control flame-ups so they do not get out of hand.
  • NEVER USE WATER ON A GREASE FIRE.

• To control flame-ups, set the heat setting at LO rather than OFF. If you have a bad flame-up and there is danger of the fire spreading, take the following steps immediately:

1. Turn the grill controls to OFF, and set the fan switch to HI.

2. Use a long-handled utensil to remove the food from the grill. Be careful not to get burned. The fire should start to go out. If it does not, smother the flames by covering the entire grill module with a large cookie sheet, a lid from a large roasting pan, the griddle or the module cover.

3. Never try to use charcoal or flavored wood chips in the well under the grill grids. Use of charcoal indoors without proper ventilation produces carbon monoxide that can be fatal. Also, burning charcoal in the well will permanently damage the porcelain coating in the well.

4. Never line the grill grid or the porcelain enameled grease well with aluminum foil. Doing so may block drainage of grease, causing excessive smoking, fire or module damage.

NOTE: The non-stick grill grids must be preconditioned before using them for the first time. To precondition, first wash them in soap and water and dry. Then use a paper towel to apply a small amount of cooking oil to the grids. Remove excess oil with a clean paper towel.

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NOTE: It is recommended that you have a dry chemical, foam or Halon type fire extinguisher where you can easily reach it in case of a cooking fire. NEVER USE WATER ON A GREASE FIRE as it is likely to spread the flames. Read the instructions on the extinguisher ahead of time and be prepared to follow them in case of a cooking fire.

Grill Tips

• Do not leave the grill unattended while it is in use.
• Remove accumulated grease from the grill pan after each use to lessen smoking and odors. Grease buildup can become a fire hazard.
  • The grates should be oiled or sprayed with a non-stick, salt-free vegetable oil before cooking to prevent sticking.

• Preheat the grill for 5-10 minutes at HI heat setting, then turn to the desired setting for cooking.

• Trim the fat from meats before placing them on the grill. This will reduce smoking and lessen grease buildup in the grease well.

• Allow space between foods when placing them on the grill. Air needs to circulate around the food for best cooking results.
  • Occasionally rearrange foods on the grill to prevent sticking and provide better browning.
• Season meats after cooking rather than before—salt can draw out juices and dry out meat. Use tongs to turn and rearrange meats on the grill; forks will pierce the meat and release juices.

Grill Questions and Answers

Q. When cooking many individual foods, what can I do to insure that foods will cook evenly?

A. When cooking foods of various sizes and thicknesses, start larger or thicker pieces first and add quicker cooking, smaller pieces later. Press the meat lightly to lie flat on the grill. Slash the fat on the edges of steaks and chops to prevent curling. Break the joints of split chickens so they will lie flat.

Q. My grilled meats sometimes come out drier than they should. What can I do to help prevent this?

A. Season meats after cooking rather than before—salt can draw out juices and dry out meat. Use tongs to turn and rearrange meats on the grill; forks will pierce the meat and release juices.

Q. I follow the cooking times suggested, but my foods don't get done properly. Is there something wrong with my grill?

A. Probably not. Suggested cooking times should be used only as a general guide. Variables in food can change cooking times required.

Q. How can I keep barbecued meats from developing an unattractive burned look and taste?

A. Sauces containing sugar will often burn if used during the entire cooking time. If your favorite sauce contains sugar, try adding it only during the last 15 to 20 minutes of cooking time for best results.

Q. Can my grill be switched to the other side of the range?

A. Yes. These interchangeable modules can be used on either the right or left side of the cooktop. When inserting or removing a module, take care not to force the connection or exert undue pressure which could damage the electrical contacts. Additional modules can be purchased from your dealer to double your grill/griddle capacity or to add two more coil surface units.

Q. Foods cooked on my grill are not browning as much as I would like. What could cause this?

A. A longer preheating and grill time may be necessary to achieve the desired results.

GRILL COOKING GUIDE

Do not leave range unattended during "preheat" (knobs turned to "HI") or anytime the knobs are turned to "HI" with food on the Grill or Griddle.

1. Preheat at HI setting for 5 minutes before grilling. Turn to the heat setting in the guide or your cookbook for the food you are grilling.

2. Trim excess fat from the meat.

3. Before cooking steaks, slash fat around the edges to prevent curling of meat.

4. Suggested cooking times should be used only as a guide, since variables in food can change cooking times.

5. If your range is connected to 208 volts, these cooking times may need to be extended.

Food	Suggested Setting	Cooking Time in Minutes	Comments
Beef Cubes (1 inch)	HI	17-20	Marinate less tender beef before grilling.
Beef Steaks, tender(3/4 to 1 inch)
Rare	HI	5-7 per side
Medium	HI	6-8 per side
Well	HI	8-10 per side
Chicken
Pieces or Quarters	HI	50-60 (total)	If sauce is desired, baste last 15 to 20 minutes, turn and rearrange often.
Halves	HI	70-80 (total)
Fish
Steaks (1 inch or less)	HI	15-20	Brush with melted butter.
Whole (6 to 8 oz.)	MED HI	17-20	If stuffed, add 6 minutes to total time. Cover top with foil.
Hamburgers (3/4 inch)
Rare	HI	6-7 per side	Turn over after half of cooking time.
Medium	HI	8-9 per side
Well	HI	10-11 per side
Ham
Steaks (1 to 11⁄2 inch)	HI	8-10 per side
Hot Dogs	HI	7-9 (total)
Kabobs
Meat	HI	25-30
Vegetable	HI	10-15	For less tender vegetables such as tomatoes, reduce time 4 to 6 minutes.
Pork/Lamb Chops, loin or rib(1/2 inch)	HI	9-10 per side
(1 inch)	HI	15-17 per side
Spare Ribs
Pork	HI	60-80 (total)	Parboil 5 minutes before grilling. Rearrange and turn over frequently.Baste with sauce last 10 minutes, as desired.

GRIDDLE ACCESSORY

Your non-stick coated griddle provides an extra-large cooking surface for meats, pancakes or other foods usually prepared in a frying pan or electric skillet. You can also use the griddle as a warming tray by using a low-heat setting.

How to Assemble the Griddle Accessory

1. Be sure the controls are OFF.
2. Plug the grill pan into the well.
3. Grasp the grill element with both hands near the plug. Keeping the element as nearly horizontal as possible, push the plug firmly into the receptacle to insure complete contact. The element should lie flat and rest on the grill pan.
4. Place the griddle into the opening in the cooktop with the reservoir at the back. The griddle will rest on the ledge of the grill pan.

Foods placed at the back of the griddle may cook faster than those at the front. This is because the griddle is designed to slope towards the reservoir placing it closer to the heating element at the rear.

NOTE: When properly placed, the griddle sits slightly above the cooktop. This, and the open spaces on the sides and rear of the griddle, prevent temperatures from getting too high.

Grill Element

Using the Griddle

The non-stick griddle must be preconditioned before using it for the first time. To precondition, first wash the griddle in soap and water and dry. Then use a paper towel to apply a small amount of cooking oil to the griddle. Remove excess oil with a clean paper towel. Preheat the griddle as recommended in the Griddle Cooking Guide. After preheating for the recommended amount of time, apply a small amount of oil or butter.

Do not overheat the griddle. Leaving the griddle at HI for more than 10 minutes without food can damage the non-stick coating.

The fan will automatically come on at low fan speed while the griddle is in use and cannot be turned off. You may turn it to high fan speed.

How to Remove the Griddle Accessory

Be sure the controls are OFF and the griddle is cool. To remove the griddle:

1. Lift the front edge of the griddle a bit to let any excess fat or oil drain to the back.

2. Remove the griddle.

3. Grasp the element with both hands on either side of the plug.

4. Raise the opposite side of the element just enough to clear the well, then pull away from the receptacle. The element will not sit level when replaced if it is forced too far upward when removed.
5. Remove the grill pan.

Griddle Tips

• Condition or "season" the griddle before first-time use.
• Most griddled foods require cooking on a preheated surface, which may be greased lightly before adding food. Preheat the griddle 5 minutes at HI heat setting, unless otherwise indicated in the Griddle Cooking Guide, then switch to the recommended cook setting.

• Foods to be warmed may be placed directly on the griddle; a high domed metal cover, such as an inverted kettle, placed over them will help store the heat. Foods in covered dishes or pans may also be warmed on the griddle. Use heat-resistant dishes only.

• Foods which are high in natural fat, such as bacon or sausage, may be started on a cold griddle.
  • Make sure the grill pan is clean before using griddle.

• To preserve the finish, use only Teflon ^ coated, nylon or wooden spatulas and spoons. Never use the griddle surface as a cutting board.
  • Over a period of time, minor scratches and some discoloration may appear in the non-stick coating. This will not affect the cooking performance or the non-stick finish.

Griddle Questions and Answers

Q. How should I store my griddle when it is not in use?

A. To avoid marring the non-stick finish, store the griddle upright on the edge with the terminals up to avoid damage. If it is necessary to store it flat, avoid placing other pans or cookware on top.

Q. How long can foods be kept warm with the griddle without losing their appeal?

A. No longer than 2 hours is recommended, to assure good food quality and prevent spoilage. Delicate foods, such as eggs, should not be kept more than 15 to 30 minutes; entrees and casseroles may be warmed for 30 to 60 minutes. Hors d'oeuvres will stay hot for serving up to 1 or 1 12 hours. Rearrange or stir foods occasionally, if possible.

Q. Can my griddle be switched to the other side of the range where it would be more convenient for me?

A. All interchangeable modules can be used on either the right or left side of your cooktop. Simply lift out the modules, taking care not to damage the electrical contacts by jerking or forcing them.

Q. My griddle is cooking faster in the rear than in the front. Is there something wrong?

A. No. Since the griddle is designed to slope slightly so that the grease will collect in the reservoir, the rear of the griddle sets closer to the element, which may cause foods to cook more quickly.

Q. Why aren't my foods done even though they have cooked the full time?

A. Preheat the griddle for a longer time and leave foods on the griddle longer to attain the desired degree of browning.

Q. Do I need special cookware for use with my griddle?

A. Avoid using metal cookware with sharp points or rough or sharp edges which might damage the non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle. For further information on caring for your griddle's surface, see the Care and Cleaning section.

Q. Can prolonged periods of high heat damage my griddle's surface?

A. A brief preheating period is often necessary for best results with many foods, but leaving the griddle on HI heat setting for more than 10 minutes without food can damage the non-stick coating. Always be sure to turn the control knobs to OFF when cooking is completed.

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GRIDDLE ACCESSORY

(continued)

Do not leave the range unattended during "preheat" (knobs turned to "HI") or anytime the knobs are turned to "HI" with food on the Grill or Griddle.

1. Suggested cooking times should be used only as a guide since variables in food may change cooking times.

2. Preheat the griddle 5 minutes unless otherwise indicated in guide below. Add oil or butter at the end of the preheat time. Additional oil or butter may be needed during cooking time.

3. Rearrange or turn foods over as needed to assure even cooking.

4. Griddle settings may need to be adjusted if the griddle is used for an extended time.
5. Avoid using metal utensils with sharp points or rough or sharp edges which might damage the non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle.
6. If your range is connected to 208 volts, these cooking times may need to be extended.

GRIDDLE COOKING GUIDE

Food	Suggested Setting	Cook Time	Comments
Bacon (1 lb.)	HI	11-14	Do not preheat.
Chops, Pork/Lamb(1/4 to 1/2 inch)	HI	22-28
EggsFriedScrambled	MEDHI	4-52-3	Griddle up to 6 eggs.
Fish Fillets and Steaks(1/4 to 1 inch)	HI	17-24	Turn over often.
French Toast	HI	3-3 12 per side	If bread is frozen, pierce with fork several times to absorb egg mixture.
Ham and Canadian Bacon Slices(1/4 to 1/2 inch)	HI	8-10
Hamburgers(3/4 inch, 4 per lb.)MediumWell	MED HIMED HI	16-1819-21	Turn over only once. Avoid pressing down with spatula to retain juices.
Pancakes	HI	2-3	Preheat 10 minutes.
Sausage Patties, Links,(1 to 2 oz. each)(4 oz. each)	HIHI	8-1020-22	Turn and rearrange as needed.
Warming and Hot Tray	LO	Delicate foods:15-30 minutesEntrees, casserolesand hors d'oeuvres:up to 1 hour	To retain moisture, cover with foil or metal lid, or place food in heat-resistant containers on griddle.

HOME CANNING TIPS

Canning should be done on the Coil Surface Units or the Radiant Units only.

Pots that extend beyond 1 inch of the surface unit are not recommended for most surface cooking. However, when canning with a water-bath or pressure canner, larger-diameter cookware may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the module surface units.

Observe Following Points in Canning

1. Be sure the canner fits over the center of the surface unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller-diameter canners for good canning results. Be sure the canner or other large diameter pans do not touch the control knobs or the vent grille. The knobs and the vent grille will be damaged if touched by hot cookware.
2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don't make enough contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended for electric coil surface units. They are required for glass cooktops.

1. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.
2. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed.

The process time will be shortened by:

(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating of large quantities of water.

CAUTIONS:

Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

After you have adjusted the controls, it is very important to make sure the prescribed boil or pressure levels are maintained for the required time.

RADIANT GLASS CAUTIONS:

Glass surface units have temperature limiters that help prevent them from getting too hot. If the bottom of your canner is not flat, the surface unit can overheat, triggering the temperature limiters to turn the unit off for a time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning jars for the prescribed time, with no interruption in processing time, you cannot can on glass surface units if the bottom of your canner is not flat enough.

What is a Temperature Limiter?

Every radiant surface unit has a Temperature Limiter. The Temperature Limiter protects the glass-ceramic surface from getting too hot.

The Temperature Limiter may turn off the surface units if:

• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.

FEATURES OF YOUR OVEN CONTROL

1 CLEAR OFF 2 DELAY OVEN ON CLEAN STOP TIMER 3 88:88:88° BAKE BROIL CLOLN BROIL HIO O ON TIME 6 5 4 3 2 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 7 TIMER ON/OFF CLOCK 8 STOP TIME 9 COOK TIME 10 AUTO SELF CLEAN 11 OVEN 12 BROIL HI/LO + 13 BAKE 14

1. CLEAR/OFF. Press this pad to cancel all oven operations except clock and timer.
2. PROGRAM STATUS. Words light up in the display to indicate what is in time display.

Programmed information can be displayed at any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting down by pressing the CLOCK pad.

1. TIME DISPLAY. Shows the time of day, the times set for the timer or automatic oven operation.
2. OVEN TEMPERATURE AND BROIL DISPLAY. Shows the oven temperature or the broil setting selected.
3. FUNCTION INDICATORS. Lights up to show whether the oven is in the bake, broil or self-clean mode.
4. INCREASE. Short taps to this pad increase the time or temperature by small amounts. Press and hold the pad to increase the time or temperature by larger amounts.
5. TIMER ON/OFF. Press this pad to select the timer function. The timer does not control oven operations. The timer can time up to 9 hours and 55 minutes.

To set the timer, first press the TIMER ON/OFF pad. Then press the + or - pad to change the time.

To cancel the timer, press and hold the TIMER ON/OFF pad until the word "TIMER" disappears from the display.

1. CLOCK. Press this pad before setting the clock. To set the clock, first press the CLOCK pad. Then press the + or - pad to change the time of day. Press the CLOCK pad to start.
2. STOP TIME. Use this pad along with the COOK TIME or the CLEAN pad to set the oven to stop automatically at a time you select.
3. COOK TIME. Press this pad for Timed Bake operations.
4. AUTO SELF CLEAN. Press this pad to select the self-cleaning function. See the Operating the Self-Cleaning Oven section.
5. BROIL. Press this pad to select the broil function.
6. BAKE. Press this pad to select the bake function.
7. DECREASE. Short taps to this pad decrease the time or temperature by small amounts. Press and hold the pad to decrease the time or temperature by larger amounts.

If "F-and a number" flash in the display and the oven control signals, this indicates function error code. If the function error code appears during the self-cleaning function, check the oven door latch—the latch handle may have been moved, even if only slightly, from the latched position. Make sure the handle is to the right as far as it will go. Press the CLEAR/OFF pad. Allow the oven to cool for one hour. If function error code repeats, disconnect the power to the range and call for service.

OVEN CONTROL, CLOCK AND TIMER

Clock

The clock must be set for the automatic oven timing functions to work properly. The time of day cannot be changed during a Timed Baking or a Self-Cleaning cycle.

To Set the Clock

1. Press the CLOCK pad.

1. Press the + or - pad to set the time of day.

1. Press the CLOCK pad to start.

Timer

The timer is a minute timer only. The timer does not control oven operations. The maximum setting on the timer is 9 hours and 55 minutes.

To Set the Timer

1. Press the TIMER ON/OFF pad.

1. Press the + or - pad to set the amount of time on timer.

The timer will start automatically within a few seconds of releasing the pad.

The timer, as you are setting it, will display seconds until 1 minute is reached.

Then it will display minutes and seconds until 59 minutes is reached.

After 59 minutes, it will display hours ("HR" now appears in display) and minutes until the maximum time of 9 hours and 55 minutes is reached.

To Reset the Timer

If "TIMER" is displayed, press the + or - pad until the desired time is reached.

If "TIMER" is not displayed, press the TIMER ON/OFF pad first, then follow the instructions above to set the timer.

To Cancel the Timer

Press the TIMER ON/OFF pad until the word "TIMER" disappears from the display.

Power Outage

After a power outage, when power is restored, the display will flash and time shown will no longer be correct—for example, after a 5-minute power interruption the clock will be 5 minutes slow. All other functions that were in operation when the power went out will have to be programmed again.

End of Cycle Tone

The end of cycle tone is a series of 3 beeps followed by 1 beep every 6 seconds. If you would like to remove the signal that beeps every 6 seconds, press and hold the CLEAR/OFF pad for 10 seconds.

To return the signal that beeps every 6 seconds, press and hold the CLEAR/OFF pad for 10 seconds.

Display Messages

If "door" appears in the display, the door latch handle is not moved all the way to the right. Move the latch handle and cleaning will start. If "LOCK" appears in the display, the oven door is in the locked position. BAKE, BROIL and COOK TIME cannot be set if the door is in the locked position.

USING YOUR OVEN

Before Using Your Oven

1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Oven Controls so you understand how to use them.

2. Check the oven interior. Look at the shelves. Take a practice run at removing and replacing them properly to give sure, sturdy support.

3. Read over the information and tips that follow.

4. Keep this guide handy so you can refer to it, especially during the first weeks of using your new range.

Oven Shelves

The shelves are designed with stop-locks so that when placed correctly on the shelf supports, they will stop before coming completely out from the oven, and will not tilt when removing food from or placing food on them.

When placing cookware on a shelf, pull the shelf out to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it towards you, tilt the front end upward and pull it out.

To replace, place the shelf on the shelf support with the stop-locks (curved extension of the shelf) facing up toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the shelf support. Then lower the front of the shelf and push it all the way back.

Bump

Shelf Positions

The oven has 5 shelf supports as identified in this illustration as A (bottom), B, C, D and E (top).

Shelf positions for cooking are suggested in the Baking, Roasting and Broiling sections.

E D C B A

Oven Light

Use the switch on the control panel to turn the light on and off.

OVEN LIGHT

BAKING

Do not lock the oven door with the latch during baking. The latch is used for self-cleaning only.

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the range for a number of weeks using the time given on recipes as a guide to become familiar with your new oven's performance.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do It Yourself instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the top and outside surfaces of the range get hot too.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1. Press the BAKE pad.

2. Press the + or - pad.

The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

The oven will start automatically. The word "ON" and "100°" will be displayed. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound.

1. Press the CLEAR/OFF pad when baking is finished and then remove the food from the oven.

To change the oven temperature during the BAKE cycle, press the BAKE pad and then the + or - pad to get the new temperature.

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the oven, on either shelf positions B or C. See the chart for suggested shelf positions. B will be used more than C.

Diagram of a kitchen appliance with two panes on a rack, labeled A, B, C, D, E (no text or symbols on the main diagram)

Type of Food	Shelf Position
Angel food cake	A
Biscuits or muffins	B or C
Cookies or cupcakes	B or C
Brownies	B or C
Layer cakes	B or C
Bundt or pound cakes	A or B
Pies or pie shells	B or C
Frozen pies	A (on cookie sheet)
Casseroles	B or C
Roasting	A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

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BAKING

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Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

• Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1- to 1 12 -inch space between pans as well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for the best baking results.

Cookies

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Line drawing of a tray with circular objects and metal handles, no text or symbols present

Do not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a shelf with a large cookie sheet.

For best results, use only one cookie sheet in the oven at a time.

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.

Line drawing of a grater setup with two plates and a side dish (no text or symbols)

Pies

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended.

Don't Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as "bake 30-40 minutes."

DO NOT open the door to check until the minimum time. Take advantage of the "Big View" window to monitor cooking progress. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

TIMED BAKING

How to Time Bake

Do not lock the oven door with the latch during Timed Baking. The latch is used for self-cleaning only.

Your oven can be set to turn on and off automatically.

NOTE: Before beginning, make sure the oven clock shows the correct time of day.

To set the clock, first press the CLOCK pad. Press the + or - pad until correct time of day is displayed. Press the CLOCK pad to start.

How to Set Immediate Start and Automatic Stop

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

The oven will turn on immediately and cook for a selected length of time. At the end of the Cook Time the oven will turn off automatically.

1. Press the BAKE pad.

1. Press the + or - pad until the desired temperature is displayed.

1. Press the COOK TIME pad.

2. Press the + or - pad until the desired length of baking time is displayed.

The oven will start automatically. The word "ON" and "100°" will be displayed. The Cook Time will begin to count down. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound. The oven will continue to cook for the programmed amount of time, then shut off automatically.

1. At the end of Timed Baking, the display will show "0HR:00 COOK TIME" and the oven will turn off. The end of cycle tone will sound.

2. Press the CLEAR/OFF pad to clear the display if necessary. Remove the food from the oven. Remember, foods that are left in the oven continue cooking after the controls are off.

NOTE: Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

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TIMED BAKING

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How to Set Delay Start and Automatic Stop

Quick Reminder

1. Press the BAKE pad.
2. Press the + or - pad to select the oven temperature.
3. Press the COOK TIME pad.
4. Press the + or - pad to set the length of Cooking Time.
5. Press the STOP TIME pad.
6. Press the + or - pad until the desired Stop Time appears in the display.

To avoid possible burns, place the shelves in the correct position before you program the oven.

You can set the oven control to delay-start the oven, cook for a specific length of time and then turn off automatically.

1. Press the BAKE pad.

1. Press the + or - pad until "325°" is displayed.

1. Press the COOK TIME pad.

1. Press the + pad until "3HR:00" appears in the display. A Cook Time of 3 hours now appears in the display.

1. Press the STOP TIME pad. The display prompts you to set the Stop Time you want. It also shows the earliest Stop Time you can set. In this example, "5:00" and "STOP TIME" appear in the display.

The control automatically sets the Stop Time by adding the Cook Time to the time of day. In this example, the time of day is 2:00 and the Cook Time is 3 hours. Adding 3 hours to the time of day equals 5:00.

1. Change Stop Time from 5:00 to 7:00 by pressing the + pad until "7:00" and Stop Time appear in the display. The words "DELAY TIMED BAKE" appear in the display.

At 4:00, the oven will turn on automatically. The word "ON" and "100°" will be displayed. The Cook Time will begin to count down. As the oven heats up, the display will show the changing temperature. The oven will cook for the programmed three hours and shut off automatically at 7:00.

1. At the end of Timed Baking, the display will show "0HR:00 COOK TIME" and the oven will turn off. The end of cycle tone will sound.

1. Press the CLEAR/OFF pad to clear the display if necessary. Remove the food from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

NOTE: Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

ADJUST THE OVEN THERMOSTAT— DO IT YOURSELF!

You may find that your new oven cooks differently than the one it replaced. We recommend that you use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide.

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter.

We do not recommend the use of inexpensive thermometers, such as those found in grocery stores, to check the temperature setting of your new oven. These thermometers may vary 20–40 degrees.

To Adjust the Thermostat:

BAKE

1. Press the BAKE pad.

2. Select an oven temperature between 500°F. and 550°F.

3. Immediately, before "ON" appears, press and hold the BAKE pad for about 4 seconds. The time display will change to the oven adjustment display.
4. The oven temperature can be adjusted up to (+) 35°F. hotter or (-) 35°F. cooler. Use the + or - pad to select the desired change in the display.
5. When you have made the adjustment, press the CLEAR/OFF pad to go back to the time of day display. Use your oven as you would normally.

NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. It will be retained in memory after a power failure.

ROASTING

Do not lock the oven door with the latch during roasting. The latch is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for Baking or Timed Baking. (You may hear a slight clicking sound, indicating the oven is working properly.) Timed Baking will turn the oven on and off automatically.

Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10°F.; to compensate for temperature increase, if desired, remove the roast from the oven sooner (at 5° to 10°F. less than the temperature in the Roasting Guide).

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

1. Place the shelf in A or B position. No preheating is necessary.

2. Check the weight of the meat. Place it, fat side up, (or for poultry, breast-side-up) on a roasting grid in a shallow pan. The melting fat will baste the meat. Select a pan as

Diagram of a conveyor belt system with rollers and a tray, no text or symbols present

close to the size of the meat as possible.

(The broiler pan with grid is a good pan for this.)

BAKE

1. Press the BAKE pad.

1. Press the + or - pad. The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

The word "ON" and "100°" will be displayed. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound.

1. Press the CLEAR/OFF pad when roasting is finished.

To change the oven temperature during roasting, press the BAKE pad and then the + or - pad to get the new temperature.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

Illustration of hands handling food on a tray with dough (no text or symbols)

Questions and Answers

Q. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended. Temperatures are shown in the Roasting Guide. For roasts over 8 lbs., check with thermometer at half-hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing them from the oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil "tent" when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

ROASTING GUIDE

For Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

Type	Oven Temperature	Doneness	Approximate Roasting Time in Minutes per Pound		Internal Temperature °F.
Meat			3 to 5 lbs.	6 to 8 lbs.
Tender cuts; rib, high quality sirloin tip, rump or top round*	325^	Rare:	24–33	18–22	140^-150^
		Medium:	35–39	22–29	150^-160^
		Well Done:	40–45	30–35	170^-185^
Lamb leg or bone-in shoulder*	325^	Rare:	21–25	20–23	140^-150^
		Medium:	25–30	24–28	150^-160^
		Well Done:	30–35	28–33	170^-185^
Veal shoulder, leg or loin*	325^	Well Done:	35–45	30–40	170^-180^
Pork loin, rib or shoulder*	325^	Well Done:	35–45	30–40	170^-180^
Ham, precooked	325^	To Warm:	17–20 minutes per pound (any weight)		115^-120^
Poultry			3 to 5 lbs.	Over 5 lbs.
Chicken or Duck	325^	Well Done:	35–40	30–35	185^-190^
Chicken pieces	350^	Well Done:	35–40		185^-190^
			10 to 15 lbs.	Over 15 lbs.	In thigh:
Turkey	325^	Well Done:	18–25	15–20	185^-190^

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive." (Source: Safe Food Book.—Your Kitchen Guide, USDA Rev. June 1985.)

BROILING

Do not lock the oven door with the latch while broiling. The latch is used for self-cleaning only.

Broiling is cooking food by intense radiant heat from the upper broil element in the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.

Turn the food, then use the times given for the second side as a guide to the preferred doneness.

Illustration of a hand using a tool to test or prepare a small object on an induction cooktop (no text or symbols present)

1. If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving layer about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3. Position a shelf on the recommended shelf position as suggested in the Broiling Guide.

4. Close the door. Always broil with the door closed.

5. Press the BROIL pad.

6. Press the INCREASE pad once for LO Broil or press the INCREASE pad twice for HI Broil. To change from HI Broil to LO Broil, press the DECREASE pad once. To change back to HI Broil, press the INCREASE pad once.
7. When broiling is finished, press the CLEAR/OFF pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid. Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Illustration of hands holding a rectangular tray with spiral patterns (no text or symbols)

Questions and Answers

Q. Do I need to grease my broiler grid to prevent meat from sticking?

A. No. The broiler grid is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking spray before cooking will make clean-up easier.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as they should?

A. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil element for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. When broiling, is it necessary to always use a grid in the pan?

A. Yes. Using the grid suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the grid and stay cooler, thus preventing excessive spatter and smoking.

BROILING GUIDE

• The door should always be closed.
• Always use a broiler pan and grid. They are designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
- If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.

• When arranging food on the pan, do not let fatty edges hang over the sides. These could soil the oven.
• Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 12 times per side.
• Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without over-browning them.

Food	Quantity and/or Thickness	Shelf Position	First Side Time, Minutes	Second Side Time, Minutes	Comments
Ground Beef Well Done	1 lb. (4 patties) 1/2 to 3/4 inch thick	D	10	7	Space evenly. Up to 8 patties take about same time.
Beef Steaks Rare Medium Well Done	1 inch thick (1 to 11⁄2 lbs.)	D D D	6 8 12	5 6 11	Steaks less than 1 inch thick cook through before browning. Pan frying is recommended.
Chicken	1 whole (2 to 21⁄2 lbs.), split lengthwise Pieces	B C	35 20	10-15 10	Brush each side with melted butter. Broil skin-side-down first.
Bakery Products Bread (Toast) or English Muffins	2 to 4 slices 2 (split)	D or E D or E	11⁄2-2 2-4	1/2	Space evenly. Place English muffins cut-side-up and brush with butter, if desired.
Lobster Tails	2-4 (6 to 8 oz. each)	C	13-16	Do not turn over.	Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.
Fish	1-lb. fillets 1/4 to 1/2 inch thick	D	6	4	Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.
Ham Slices (precooked)	1 inch thick	D	6	4	Increase time 5 to 10 minutes per side for 11⁄2 inch thick or home cured ham.
Pork Chops Well Done	2 (1/2 inch thick) 2 (1 inch thick), about 1 lb.	D C	10 13	7 10	Slash fat.
Lamb Chops Medium Well Done Medium Well Done	2 (1 inch thick), about 10 to 12 oz. 2 (11⁄2 inch thick), about 1 lb.	D D D C	10 12 14 17	7 8 10 10-12	Slash fat.

Normal Cleaning Time: 3 hours

Quick Reminder:

1. Latch the door.
2. Press the AUTO SELF CLEAN pad.
3. Press the INCREASE or DECREASE pad to set the Clean Time.

Before a Clean Cycle

CAUTION: To avoid the risk of personal injury do not touch the oven vents or areas around the vents during self-cleaning. These areas can become hot enough to cause burns.

Door Lock Lever Unlocked Locked

The range must be completely cool in order to set the self-clean cycle. You may have to allow the oven to cool before you can slide the door latch.

We recommend venting with an open window or using a ventilation fan or hood during the first self-clean cycle.

1. Remove all cookware and any aluminum foil from the oven—they cannot withstand the high cleaning temperatures.

NOTE: The oven shelves may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide.

1. To avoid heavy smoke in the kitchen during self-cleaning, wipe up heavy soil on the oven bottom. (If you use soap, rinse thoroughly before self-cleaning to prevent staining.) The enamel grid and broiler pan may be cleaned in the self-clean oven. However, to help prevent heavy smoke caused by self-cleaning the greasy soil in the pan, you must first clean off the excess grease.

Oven front frame Oven light Oven door gasket Area inside gasket Area outside gasket

1. Clean spatters or spills on the oven front frame, and the oven door outside the gasket with a dampened cloth. The oven front frame and the oven door outside the gasket do not get cleaned by the self-clean cycle. On these areas use detergent and hot water or a soap-filled steel wool pad. Rinse well with a vinegar and water solution. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Do not clean the gasket.

Do not use abrasives or oven cleaners. Clean the top, sides and outside front of the oven door with soap and water.

Make sure the oven light bulb cover is in place.

Do not rub or clean the door gasket—the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

1. Close the door and make sure the oven light is off. If the oven light is not turned off, the life of the bulb will be shortened or it may burn out immediately.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven.

A combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.

How to Set the Oven for Cleaning

Quick Reminder:

1. Latch the door.
2. Press the AUTO SELF CLEAN pad.
3. Press the + or - pad to set the Clean Time.

If the oven is too hot and you start to set a clean cycle, the word "OFF" will appear in the display. Allow additional time for cooling before you try to set the cycle.

1. Follow the directions to prepare the oven for cleaning.
2. Slide the latch handle to the right as far as it will go.

Never force the latch handle. Forcing the handle will damage the door lock mechanism.

1. Press the AUTO SELF CLEAN pad.

1. Press the + or - pad until desired Clean Time is displayed.

Clean Time is normally 3 hours. You can change the Clean Time to anywhere between 2 and 4 hours, depending on how dirty your oven is.

The self-clean cycle will automatically begin after "CLEAN" is displayed and the time for the clean cycle is set. The words "ON" and "LOCK" will appear in the display. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

1. When the LOCK light is off, slide the latch handle to the left as far as it will go and open the door.

The word "door" will be displayed, the word "LOCK" will flash and the oven control will signal if you set the clean cycle or forget to close the oven door.

After a Clean Cycle

After cleaning is complete, the door latch must be returned to its original position before you can use the oven. The oven door will stay locked until the oven cools. If you cannot slide the latch easily to unlock the door, allow additional time for cooling.

Never force the latch handle. The latch slides easily. Forcing the latch handle may damage the door lock.

You may notice some white ash in the oven. Just wipe it up with a damp cloth after the oven cools.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a salt residue that cannot be removed by the clean cycle.

If the oven is not clean after one clean cycle, repeat the cycle.

If the shelves have become hard to slide, wipe the shelf supports with cooking oil.

NOTE: No functions can be programmed before the door automatically unlocks.

To Stop a Clean Cycle

1. Press the CLEAR/OFF pad.
2. When the LOCK light goes off and the oven has cooled below the locking temperature, open the door.

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How to Set Delay Start of Cleaning

Quick Reminder:

1. Latch the door.
2. Press the AUTO SELF CLEAN pad.
3. Press the + or - pad until desired Clean Time appears.
4. Press the STOP TIME pad.
5. Press the + or - pad until the desired Stop Time appears in the display.

Delay Start is setting the oven timer to start the clean cycle automatically at a later time than the present time of day.

NOTE: Before beginning, make sure the oven clock shows the correct time of day.

1. Follow steps to prepare the oven for cleaning.
2. Slide the latch handle to the right as far as it will go.

Never force the latch handle. Forcing the handle will damage the door lock mechanism.

Hand holding a tool interacting with a surface, showing a black arrow pointing to the surface (no text or symbols present)

1. Press the AUTO SELF CLEAN pad.

1. Press the + or - pad to enter the Clean Time.

1. Press the STOP TIME pad. "STOP TIME" and the earliest Stop Time you can set will appear in the display.

The earliest Stop Time will be the Clean Time selected plus the time of day. For example: If the Clean Time is 3 hours and the time of day is 6:00, the Stop Time that appears in the display will be 9:00.

1. Press the + pad to change the Stop Time to a later time of day if desired. For example: If you set Stop Time at 11:00, oven will start clean cycle at 8:00 and end at 11:00. The door latches automatically.

The self-clean cycle will automatically begin after "CLEAN" is displayed and the time for clean cycle is set. The words "ON" and "LOCK" will appear on the display. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

1. When the LOCK light is off, slide the latch handle to the left as far as it will go and open the door.

Questions and Answers

Q. If my oven clock is not set to the correct time of day, can I still self-clean my oven?

A. If the clock is not set to the correct time of day you will not be able to set a delay clean to end at a specific time.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should be used around any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. What should I do if excessive smoking occurs during cleaning?

A. This is caused by excessive soil. Press the CLEAR/OFF pad. Open the windows to rid the room of smoke. Wait until the oven has cooled and the word "LOCK" is off in the display. Wipe up the excess soil and reset the clean cycle.

Q. Is the "crackling" or "popping" sound I hear during cleaning normal?

A. Yes. This is the sound of the metal heating and cooling during both the cooking and cleaning functions.

O. Should there be any odor during the cleaning?

A. Yes, there will be an odor during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

Q. What causes the hair-like lines on the enameled surface of my oven?

A. This is a normal condition, resulting from heating and cooling during cleaning. These lines do not affect how your oven performs.

Q. Why do I have ash left in my oven after cleaning?

A. Some types of soil will leave a deposit which is ash. It can be removed with a damp sponge or cloth.

Q. My oven shelves do not slide easily. What is the matter?

A. The self-clean cycle causes the oven shelves to lose their luster and become hard to slide. To make shelves slide more easily, wipe the shelf supports with cooking oil.

Q. My oven shelves have become gray after the self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle, the shelves will lose some luster and change to a deep gray color.

Q. Can I cook food on the cooktop while the oven is self-cleaning?

A. Yes. While the oven is self-cleaning, you can use the cooktop just as you normally do.

Q. The word "door" appeared in the display when I selected the clean cycle. What's wrong?

A. The door latch handle must be moved all the way to the right. Move the latch handle and cleaning will start.

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF AND ALL SURFACES ARE COOL BEFORE CLEANING ANY PART OF THE RANGE.

Care of Modules

Some of the modules must be cured or preconditioned before using them for the first time. Modules and accessories should be cleaned after each use. The longer a soil remains, the harder it is to clean. See each module section in this guide for specific instructions. Never immerse any module in water. When not in the maintop, modules and accessories should be stored in a clean, dry place. Always be careful not to drop the modules or they could be damaged.

Porcelain Enameled Grill Pan & Deflector

Clean after every use. Porcelain enamel can crack or chip with misuse. It can stain if spillovers of foods with a high acid content (such as tomatoes or lemon juice) are not cleaned up quickly.

Coil Module Surface Units

To clean the surface units, turn the control to the highest setting for a minute. The coils will burn off any soil.

CAUTION

• Be sure all the controls are turned to OFF and the surface units are cool before attempting to remove them.
• Do not immerse the surface units or the module in liquids of any kind.
• Do not clean the surface units or the module in a dishwasher.
• Do not bend the surface unit plug terminals.
• Do not attempt to clean, adjust or in any way repair the plug-in receptacles or the module.

To remove a surface unit:

To remove the drip pans for cleaning, the surface units must be removed first.

Surface Unit Receptacle Drip Pan

Lift the surface unit about 1 inch above the drip pan and pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently damage the receptacle.

To replace a surface unit:

• Replace the drip pan into the recess in the cooktop. Make sure the opening in the pan lines up with the receptacle.
• Insert the terminals of the surface unit through the opening in the drip pan and into the receptacle.
• Guide the surface unit into place so it rests evenly.

Drip Pans

Remove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand.

Place them in a covered container (or a plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher. Black drip pans (on some models) may be cleaned in a self-cleaning oven after they have been thoroughly rinsed. However, self-cleaning them may cause them to lose their original luster and shine.

Clean the area under the drip pans often.

Built-up soil, especially grease, may catch on fire.

Do not cover the drip pans with foil. Using foil so close to the receptacle could cause shock, fire or damage to the range.

Radiant Module—Glass Ceramic Cooktop Cleaning

Cleaning of glass ceramic cooktop modules is different from cleaning a standard porcelain finish. To maintain and protect the surface of your new glass ceramic module follow these basic steps.

Before you use the module for the first time, clean it with Cook Top Cleaning Creme. This helps protect the top and makes cleaning easier.

DAILY CLEANING: Use only Cook Top Cleaning Creme on Glass Ceramic.

For normal, light soil:

1. Rub a few drops (less is better) of Cook Top Cleaning Creme onto the soiled area using a damp paper towel. Wipe until all soil and creme are removed. Frequent cleaning leaves a protective coating which is essential in preventing scratches and abrasions.
2. Clean the surface with Cook Top Cleaning Creme after each use.

For heavy, burned on soil:

1. Apply a few drops of Cook Top Cleaning Creme to the (cool) soiled area.
2. Using a damp paper towel, rub creme into the burned on area. As with any burned on spill, this may require some effort.
3. Carefully scrape remaining soil with the razor scraper. Hold the scraper at a 30° angle against the ceramic surface.
4. If any soil remains, repeat the steps listed above. For additional protection, after all soil has been removed, polish the entire surface with the Cook Top Cleaning Creme.

5. Buff with a dry paper towel.

NOTE:

• Using a razor scraper will not damage the surface if the 30^ angle is maintained.
• Be sure to use a new, sharp razor scraper. Do not use a dull or nicked blade.
• Store the razor scraper out of reach of children.

PRECAUTIONS

• Most cleaners contain ammonia, chemicals and abrasives which can damage the surface of your module. Use only the Cook Top Cleaning Creme for proper cleaning and protection of your glass ceramic surface.
• If you slide aluminum or copper cookware across the surface of your module, they may leave metal markings which appear as scratches. If this should happen, use the razor scraper and Cleaning Creme to remove these markings. Failure to remove these residues immediately may leave permanent marks.
  • Water stains (mineral deposits) are removable using Cook Top Cleaning Creme or full strength white vinegar.

Special Care:

Sugary spillovers (such as jellies, fudge, candy syrups) or melted plastics can cause pitting of the surface of your module (not covered by the warranty) unless the spill is removed while still hot. Special care should be taken when removing hot substances. Follow these instructions carefully and remove the soil while the spill is still hot.

1. Turn off all the surface units affected by the spillover. Remove hot pans.

2. Wearing an oven mitt, hold the razor scraper at a 30° angle to the module and scrape the hot spill to a cool area outside the surface unit.

1. With the spill in a cool area, use a dry paper towel to remove any excess. Any spillover remaining should be left until the surface of the module has cooled. Do not continue to use the soiled surface unit until all of the spillover has been removed. Follow the steps under Heavy Soil to continue the cleaning process.

General Information:

As the Cook Top Cleaning Creme cleans, it leaves a protective coating on the module surface. This coating helps to prevent build-up of mineral deposits (water spots) and will make future cleaning easier. Dishwashing detergents remove this protective coating and therefore make the module more susceptible to staining.

To conveniently order more creme and/or scrapers for cleaning your radiant module, please call our toll free number:

National Parts Center 800-626-2002

Creme 10 oz. # WB02X8273

Scraper # WX5X1614

Creme and scraper kit # WB64X5027

• If pots with a thin overlay of aluminum, copper, or enamel are allowed to boil dry, the overlay may bond with the glass ceramic and leave a black discoloration. This should be removed immediately before heating again or the discoloration may be permanent.
• Use of window cleaner may leave an iridescent film on the module. Cook Top Cleaning Creme will remove this discoloration.

Read and follow all instructions and warnings on Cook Top Cleaning Creme labels.

(continued next page)

CARE AND CLEANING

(continued)

Grill Module

Clean the grill module after every use. Do not put the element into water. It cleans itself when heated during normal use. To remove any charred soil, clean with a dry, stiff brush when the element is cool. Never use steel wool or metal scouring pads because they may damage the outer casing of the element.

Grill Grids Grill Element Deflector Grill Pan Grill Sheet

Do not use abrasive cleaning products.

From time to time, you should recondition the grids with cooking oil as explained in the Grill Module section of Surface Cooking.

Wash the non-stick grids in the sink in soap and warm water. Use a non-metal scouring pad if necessary.

Wash the deflector, grill pan & grill sheet in the sink in soap and warm water or you may put them in the dishwasher. Soak stubborn stains then rub gently with a non-metal scouring pad.

Griddle Accessory

After cooking a greasy food, wipe the non-stick griddle while it is still warm with a dry paper towel. Be careful not

Simple line drawing of a rectangular tray or container with no text or symbols

to burn your fingers. When cool, wash the griddle at the sink in soap and water. Use a non-metal scouring pad if necessary.

Do not use abrasive cleaning products. Do not wash in the dishwasher. From time to time, recondition the griddle with cooking oil as described in the Griddle Accessory section of Surface Cooking.

It is a good idea to store the griddle on one edge. If you lay it flat, pans or other cookware may be put on top and scratch the non-stick coating.

Oven Heating Elements

Do not clean the bake element or the broil element. Any soil will burn off when the elements are heated.

The bake element can be lifted gently to clean the oven floor. If spillovers, residue or ash accumulate around the bake element gently wipe around the element with warm water.

Broil Element Bake Element

Oven Light Bulb

NOTE: The glass cover should be removed only when cold. Wearing latex gloves may offer a better grip.

Line drawing of a hand holding a small object, possibly a container or tool, with no visible text or symbols.

The light bulb is located on the back wall of the oven. Before replacing the bulb, disconnect electrical power to the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. For your safety, do not touch a hot bulb with a damp cloth. If you do, the bulb will break.

To remove: Unscrew the cover and remove the bulb. DO NOT REMOVE ANY SCREWS TO REMOVE THE COVER OR REPLACE THE LIGHT BULB.

To replace: Put in a new 40-watt appliance bulb. NOTE:

• A 40-watt appliance bulb is smaller than a standard 40-watt household bulb.
• Install and tighten the cover.
- Reconnect electrical power to the range.

Removable Downdraft Vent and Grease Filter

Downdraft vent and filter should be cleaned frequently—after every use is best.

To remove: Lift off the vent grill and the aluminum grease filter.

To clean: Clean the grease filter in hot soapy water. It may also be cleaned in a dishwasher.

Line drawing of a kitchen appliance with grating and ventilation slots (no text or symbols)

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

NOTE: The oven shelves may be cleaned in self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make the shelves slide more easily.

Line drawing of a grid-like structure with vertical bars, no text or symbols present

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven. Remove the grid from the pan. Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler pan and grid in hot water with a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the grid with detergent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on foods.

The broiler pan may be cleaned with a commercial oven cleaner. Do not use an oven cleaner on the grid.

Line drawing of a rectangular container with a grid-like top and bottom, no text or symbols present.

Both the broiler pan and grid can also be cleaned in the dishwasher.

Do not clean the broiler pan or grid in the self-cleaning oven.

Do not store a soiled broiler pan and grid anywhere in the range.

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CARE AND CLEANING

(continued)

Lift-Off Oven Door

The oven door is removable, but it is heavy. You may need help removing and replacing the door. Do not lift the door by the handle. This can cause the glass to break or can cause damage to the door.

To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

Illustration of a hand using a tool to lift or lift a wooden plank (no text or symbols)

NOTE:

• Be careful not to place hands between the hinge and the oven door frame as the hinge could snap back and pinch fingers.
• While working in the oven area, cover the hinges with towels or empty paper towel rolls to prevent pinched fingers and chipping the porcelain enamel on the frame.

To replace the door, make sure the hinges are in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

▲CAUTION

To avoid personal injury or property damage, handle the oven door with care. Do not lift the oven door using the door handle. The door is heavy and can be damaged if it is dropped.

Do not place your hands in the hinge area when the door is removed. The hinge can snap shut and pinch your hands.

The door contains tempered glass. If the glass is scratched, chipped, twisted or impacted it may break suddenly. If the door glass appears damaged it should be replaced immediately.

TO CLEAN THE DOOR:

Inside of the door:

• Because the area inside the gasket is cleaned during the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.
  • The area outside the gasket can be cleaned with a soap-filled scouring pad.
• Do not rub or clean the door gasket—the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

NOTE: The gasket is designed with a gap at the bottom to allow for proper air circulation.

Inside Gasket Gasket Outside Gasket

Outside of the door:

• Use soap and water to thoroughly clean the top, sides and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.
• Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse.
• Do not use oven cleaners, cleansing powders or harsh abrasives on the outside of the door.

Oven Vent Duct

The oven is vented into the downdraft vent duct in the middle of the cooktop. Do not obstruct this opening. Keep the vent clean. Clean the associated filter after each use.

Cleaning Under the Range

The area under the range can be reached easily for cleaning by removing the storage drawer.

Do not use the area in this compartment for storage. Never place combustible or flammable items inside or near the range.

Control Panel and Knobs

It's a good idea to wipe the control panel after each use. Clean with mild soap and water or vinegar and water, rinse with clean water and polish dry with a clean cloth.

Do not use abrasive cleansers, strong liquid cleansers, plastic scouring pads or area cleansers on the control panel—they will damage the finish. A 50/50 solution of vinegar and hot water works well.

The control knobs may be removed for cleaning.

Before removing the knobs for cleaning, please note that the knobs on the left side and the knobs on the right side are in the proper OFF position. When replacing the knobs, check the OFF position to insure proper alignment.

To remove the knob, pull it straight off the control shaft.

Wash the knobs in soap and water but do not soak. Dry the knobs as much as possible with a clean cloth. Shake the water out of the knob stem.

To replace the knob, press it on the shaft making sure to match the flat area on the knob to the flat area on the shaft.

Painted Surfaces

Painted surfaces include the sides and drawer front. Clean these with soap and water or a vinegar and water solution.

Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

Glass Surfaces

To clean the outside of the oven door, use a glass cleaner. Rinse and polish with a dry cloth.

Do not allow the water or cleaner to run down inside the openings in the top of the oven door while cleaning.

Removing the Storage Drawer

The storage drawer can be removed for cleaning or to make it easier to clean under the range.

To Remove the Drawer:

1. Pull the drawer out to the first stop. Lift the front of the drawer and pull it out to the second stop.
2. Let the drawer rest on the floor. Place your hands toward the back of the drawer and lift it out.

To Replace the Drawer:

1. Place the set of rollers on the drawer behind the rollers on the range.
2. Align the guides on the drawer with the guides on the range and push the drawer back into position.

ANTI-TIP DEVICE

WARNING

• All ranges can tip.
• Injury could result.
  • Install the Anti-tip device packed with the range.
  • See the Installation Instructions.
  • The Anti-tip device must remain engaged.

Silhouette of a person using a tool to lift a large block, no text or symbols present

Silhouette of a person falling off a large block with a stick, no text or symbols present

Stability Device Installation Instructions

1. On the right side of the cutout or installation location measure 5 ^1/8 " from the back wall forward and mark a point. Repeat on the left-hand side, then draw a straight line between the points.
2. If installing the unit against cabinet(s): Place the inside edge of the bracket(s) against the line and the end of the bracket(s) against the cabinet side. See the illustration below. Mark the hole locations.

Anti-Tip Bracket Location With Cabinets

5/8"

Installing the unit without cabinets: Position the range as it would be installed. Draw a reference line on the floor from front to back along one side of the range. Place the inside edge of the brackets(s) flush with the line drawn in Step 1 and the end of the bracket(s) flush with the line you have just drawn. Mark the hole locations.

1. If mounting into wood flooring, drill 3/32" holes as marked. If mounting into concrete, use a masonry drill bit and drill 3/16" holes. Insert plastic anchors into concrete holes. Position the bracket and mount it using the supplied screws.
2. Level the range using the leveling legs. The range must be level to assure uniform cooking and baking. A level should be placed on an oven rack or on top of the range to level the unit. Verify that the leveling legs are extended at least 1/4" and are engaged with the anti-tip bracket.
3. The range may now be pushed into position. Remove the storage drawer and check that the leg has engaged the anti-tip bracket. If it has not, the bracket must be relocated to ensure engagement of the leveling leg into the bracket.

If the range is moved for cleaning, servicing or any reason, be sure the anti-tip device is re-engaged properly when the range is replaced. Failure to take this precaution could result in tipping of the range and cause injury.

Anti-Tip Bracket Location Without Cabinets
Rear Wall

5½" From Rear Wall Anti-Tip Bracket Reference Line For Range Placement

INSTALLATION INSTRUCTIONS

BEFORE YOU BEGIN

Read these instructions completely and carefully.

IMPORTANT: Save these instructions for the local electrical inspector's use.

IMPORTANT: OBSERVE ALL GOVERNING CODES AND ORDINANCES.

NOTE TO INSTALLER: Leave these instructions with the appliance after installation is completed.

NOTE TO CONSUMER: Keep this Use and Care Guide and Installation Instructions for future use.

NOTE: This appliance must be properly grounded.

TOOLS YOU WILL NEED

• Large blade screwdriver
- Channel lock pliers or small ratchet wrench (for leveling range)
• 1/4-inch hex head nutdriver

ELECTRICAL REQUIREMENTS

CAUTION—FOR PERSONAL SAFETY: DO NOT USE AN EXTENSION CORD WITH THIS APPLIANCE.

REMOVE HOUSE FUSE OR OPEN CIRCUIT BREAKER BEFORE BEGINNING INSTALLATION.

This appliance must be supplied with the proper voltage and frequency, and connected to an individual, properly grounded branch circuit, protected by a circuit breaker or time delay fuse, as noted on the rating plate.

Wiring must conform to National Electrical Codes.

If the electric service provided does not meet the above specifications, it is recommended that a licensed electrician install an approved outlet.

Because the range terminals are not accessible after the range is in position, a flexible service conduit or cord must be used.

Step 1

CHOOSE AN INSTALLATION LOCATION

Choose a location based on the following factors:

1. The range is designed to be vented outdoors.
2. The electrical rating is 14.7 KW, 120/240 V, 60 Hz.
3. Drafts caused by home heating and air conditioning and or open doors or windows can disrupt the ventilation air pattern. The range should not be installed near windows or doors.
4. The unit cannot be installed in a tunnel type wall opening. Air currents moving through the tunnel can disrupt the ventilation air pattern.
5. The range can either be ducted through the wall or through the floor to the outside.
6. Make sure there is adequate space for proper installation.
7. Remove protective packing materials from the range. Tape residue can be cleaned with a soft cloth and alcohol.
8. Carefully read all instructions before beginning installation.

(continued next page)

Prepare the Cabinet Opening

The range should extend approximately 1½" from the cabinet front to the oven door handle. Remove venting kit from the storage drawer. Using the dimensions below and the special countertop conditions in these Installation Instructions, prepare the cabinet opening.

30" Minimum 13" Both Sides 3" Both Sides 18" 0" 30¼"

Range Dimensions:

Width—29 ^15 / _16 "

Depth—28"

Height—36"

Minimum Clearances to Combustible Surfaces:

• Minimum clearance to the rear wall is 0"
- Minimum clearance to a vertical right or left side wall is 3"
- Minimum clearance to the countertop/cabinet in each side is 0"
- Minimum of 30" between the top of the cooking surface and the bottom of an unprotected wood or metal cabinet.

WARNING: To avoid the risk of burns or fire by reaching over the pace units, cabinet storage space ed above the range should be avoided.

Standard Cabinet and Countertop Height

Wall 1" 35"

Special Countertop Conditions

Irregular Cabinet and Countertop Heights

Countertops such as ceramic tile tops will cause the cabinet and countertop to be higher than 36". Follow these instructions when the countertop is higher than 36".

1. Raise the leveling legs to the maximum level.
2. Measure from the floor to the side trim. If the measurement is less than the height of the countertop the floor must be shimmed.
3. Shim the floor using a piece of plywood the same size as the range opening. Secure the plywood to the floor. The plywood must be as secure as the original flooring.
4. Install the anti-tip bracket and slide the range into place.

Island or Peninsula Installation

Island or peninsula installations with 24" deep base cabinets must use flush back cabinets with no rear toe space to avoid range interference. If a rear toe space is desired, use 27" or deeper base cabinets.

Slide-In Installation

1¾"

For a manufactured countertop, with or without a backsplash, make the cutout keeping the rear dimension as illustrated. The backrail on the back of the range will slide over the manufactured countertop creating a tight fit.

Slide-In Installation in a Formed Countertop with a Backsplash

Formed countertop with backsplash The backrail may not reach the back wall because of the countertop. The corner of the backrail can be clipped off with a pair of wire cutters for a tighter fit.

Flooring Under the Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, it should be installed on a 1/4 inch thick sheet of plywood (or similar material) as follows:

When the floor covering ends at the front of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Step 2

DUCTING REQUIREMENTS AND LOCATION

1. The duct should be 6" round metal ducting. Island peninsula installations may require 3¼" x 10" duct.
2. Curved fittings should not account for more than 50% of the duct length.
3. When using flexible duct, one foot is equal to 2 feet of metal duct. NEVER USE PLASTIC TYPE DRYER DUCTING.
4. Do not vent into an attic or crawl space. Duct the range outside.
5. Flexible duct elbows are equal to twice as many feet as smooth metal elbows.

6. Never install two elbow fittings next to each other. Two elbows installed together will create a poor vent path and insufficient ventilation.

7. Seal all duct joints tightly using duct tape. Openings left in ducting will allow smoke and odor to escape inside the house.

8. To ensure proper ventilation, the duct work must not exceed 60 equivalent feet.
9. For best performance, do not use over three 90° elbows.
10. The 6" transition duct provided must be mechanically secured to the exhaust blower outlet. Secure the transition duct using the two screws provided.

Clearance for Ducting into the Wall

8" 4%6"

Cut Duct Opening in Wall

1. Locate the studs in the wall.
2. Measure and cut an opening for the thimble as shown above. The cutout should be 6 ^1/8 " diameter.
3. Ducting will be completed in the "Make Final Duct Connection" section.

Clearance for Ducting into the Floor

10%" 11%"

Cut Duct Opening in Floor

1. Locate the studs in the floor.
2. Measure and cut an opening for the floor transition piece as illustrated above. The cutout should be 7¼" x 7¼" square. If the opening is not correct, alignment problems will occur.
3. Ducting will be completed in "Make Final Duct Connection" section.

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

TABLE 1Calculate Total Equivalent Ductwork Length
Duct Pieces		Equivalent NumberLength*x Used =	EquivalentLength
	5" round straight	2.7 x ( ft.)†=	ft.
	6" round straight	1 x ( ft.)†=	ft.
	31⁄4" x 10" straight	1 x ( ft.)†=	ft.
	5", 90° elbow	37 ft. x ( ) =	ft.
	6", 90° elbow	15 ft. x ( ) =	ft.
	5", 45° elbow	18 ft. x ( ) =	ft.
	6", 45° elbow	9 ft. x ( ) =	ft.
	Flexible Metal Offset Adapter	(14 ft. per inch) x(____ in. offset) =	ft.
	31⁄4" x 10"90° elbow	16 ft. x ( ) =	ft.
	31⁄4" x 10"45° elbow	5 ft. x ( ) =	ft.
	31⁄4" x 10"90° flat elbow	18 ft. x ( ) =	ft.
	5" round to 31⁄4" x 10" transition	3 ft. x ( ) =	ft.
	6" round to 31⁄4" x 10" transition	7 ft. x ( ) =	ft.
Subtotal Column 1 =			ft.

* Equivalent lengths of duct pieces are based on actual tests and reflect requirements for good venting performance with any downdraft cooktop.
† Measure and list feet of straight duct used. Count and list the quantity of all other duct pieces for the "Number Used" of each type.

IMPORTANT

For maximum efficiency, use the shortest and straightest duct run possible, with as few fittings as possible. For satisfactory performance, the duct run should not exceed 60 feet equivalent length.

Venting performance is improved by using larger diameter duct.

Duct Pieces		Equivalent Number Length*x Used =	Equivalent Length
	5" round to 31⁄4" x 10" transition 90° elbow	37 ft. x ( ) =	ft.
	6" round to 31⁄4" x 10" transition 90° elbow	20 ft. x ( ) =	ft.
	31⁄4" x 10" to 6" round transition	5 ft. x ( ) =	ft.
	31⁄4" x 10" to 6" round transition 90° elbow	12 ft. x ( ) =	ft.
	Tapered 5" round to 6" round transition	6 ft. x ( ) =	ft.
	5" round collar to 6" round cap transition	13 ft. x ( ) =	ft.
	5" round wall cap with damper	84 ft. x ( ) =	ft.
	6" round wall cap with damper	21 ft. x ( ) =	ft.
	31⁄4" x 10" wall cap with damper	27 ft. x ( ) =	ft.
[AAATT]	6" round roof cap	20 x ( ) =	ft.
	6" round roof vent	24 x ( ) =	ft.
Subtotal Column 2 = Subtotal Column 1 = TOTAL DUCTWORK=			ft.
			ft.
			ft.
Should not exceed 60 feet.If flexible metal ducting is used, all the equivalent feet values in the table should be doubled. The flexible metal duct should be straight and smooth and extended as much as possible.DO NOT use flexible plastic ducting.Vent installation should not exceed 60 feet equivalent length.Blower is rated at 300 CFM at 0.1 inch of water back pressure.

Should not exceed 60 feet.

DO NOT use flexible plastic ducting.

Step 3

LINE VOLTAGE AND OUTLET LOCATION

Clearance for Electrical Connection

5" 10"

The line voltage must not exceed the rated voltage. Line voltage less than the rated voltage will result in slow heating. The wiring system conforms to the Underwriters Laboratories, Inc. standards and the National Electrical Code. The installation must conform to all local, municipal and state building codes, NEC and local utility regulations. This range must be connected only to a supply circuit as specified on the name plate located on the front frame of the range. The outlet must be mounted on the floor or wall within shaded area. See the illustration above for the electrical connection clearance area.

Step 4

WIRE POWER CORD TO TERMINAL BLOCK

Locating the Range Terminal Block.

The connection block is located at the bottom rear of the range behind the rear cover panel. Remove the rear cover screw. Directly below the terminal block is a hole for a power supply service cord, not supplied with the range.

The terminal block is approved for copper wire connection only, NOT aluminum wiring. If aluminum house wiring is to be connected, the following procedure is suggested.

1. Connect the length of copper building wire to the range terminal block with ring terminals.
2. Splice the copper wires to the aluminum wiring using connectors which are designed certified by Underwriters Laboratories and recognized for joining copper to aluminum. Follow the connector manufacturer's recommended procedure.
3. The wire used, location and enclosure of splices must conform to local codes.

Requirements for Power Cords

NOTE: Only a power cord suitable for use with ranges may be used. For installation in a mobile home, or area where local codes do not permit grounding through the neutral terminal, a 4-wire cord must be used.

Power cord must be U.L. listed and meet NEC and Mobile Home Manufacturers Association Standards. The cord must be rated at a minimum 250V-40AMP, equipped with a plug configuration in accordance with NEMA and conductors must end with closed loop (ring) terminals at the range. (Three conductor cord plug NEMA 10-50P allowed for residential) (Four conductor cord plug NEMA 10-50P allowed for most mobile home installations but can be used for residential)

The range has been grounded at the factory to the center (nickel plated) terminal of the terminal block in accordance with the National Electrical Code (section 2560). When a separate ground is required by local code, disconnect the grounding strap from the terminal block, (see the below illustration). Ground the frame by connecting a grounding wire to the range frame using ONLY the grounding screw removed from the grounding strap.

Terminal Block Grounding Strap

Terminal Block Grounding Strap

Grounding Strap

(continued next page)

Step 5

INSTALLING A 3-WIRE POWER CORD

Connections for a 3-Wire Power Cord

Power Lead—Connect wire with black or red insulation and brass terminal Power Terminals (240 or 208 volts both sides) Power Lead—Connect wire with black or red insulation and brass terminal. Connect wire with white insulation Grounding Strap

1. Remove the rear wire cover.
2. Place the strain relief (winged clamp) in the cord access hole below the terminal block. Place the wings through the hole, entering from the bottom. The screw holes in the clamp should be below the mounting panel.
3. Place the cord through the strain relief. Attach the neutral (center) or the white wire to the center terminal block.
4. Attach the power lead, red wire or black wire to the left side power terminal.
5. Attach the power lead, red wire or black wire to the right side power terminal.
6. After the wires have been placed on the terminals, attach with the hex nuts provided. Firmly tighten to insure proper electrical connection.
7. Place the screw through the strain relief and tighten.
8. Replace the rear wire cover.

Step 6

INSTALLING A 4-WIRE POWER CORD

Connections for a 4-Wire Power Cord

Power Lead—Connect wire with black or red insulation and brass terminal

Power Lead—Connect wire black or red insulation brass terminal Power Terminals Connect wire with white insulation Power Lead—Connect wire with black or red insulation and brass terminal.

Power Terminals (240 or 208 volts both sides)

1. Remove the rear wire cover.
2. Place the strain relief (winged clamp) in the cord access hole below the terminal block. Place the wings through the hole, entering from the bottom. The screw holes in the clamp should be below the mounting panel.
3. Remove the grounding strap attached to the center terminal on the terminal block. The strap is not needed for this installation. Also remove the green ground screw and retain it for later use.
4. Place the cord through the strain relief. Attach the cord neutral (center) or white wire to the center terminal on the terminal block.
5. Attach the power lead, red wire or black wire to the left terminal.
6. Attach the power lead, red wire or black wire to the right terminal.
7. Attach the green or bare wire to the back of the range using the green ground screw previously removed.
8. Attach the wires with the hex nuts provided. Firmly tighten to insure proper electrical connection.
9. Place the screw through the strain relief and tighten.
10. Replace the rear wire cover.

WARNING: To avoid the risk of severe electrical shock or death the ground wire must be attached to the frame of the range using the ground screw provided. The ground wire must not contact any other terminal.

Step 7

CONVERTING FROM A 3-WIRE TO A 4-WIRE POWER CORD

1. Remove the rear wire cover.
2. Remove the bottom strain relief screw and retain it for further use.
3. Remove the screw/hex nuts from the terminal block and retain them for further use.
4. Remove all 3-wire or cable leads from the terminal block and proceed to remove the power cord from the unit by pulling in a downward motion so that the cord is removed from the strain relief.
5. Remove the grounding strap attached to the center terminal on the terminal block. The grounding strap is not needed for this installation. Also remove the green ground screw and retain it for future use.
6. To install the 4-wire cord, follow Steps 4 through 9 of "Installing a 4-Wire Cord".
7. Reinstall the rear cover and secure it with the screw removed earlier.
   All electrical connections should be inspected before power is turned on, to make certain that they are tight.

Step 8

INSTALL THE SIDE TRIM (optional)

If desired, the optional side trim provided can be installed on the range. The side trim must be installed above countertop level and tapped down into place.

The side trim can be mounted in several different positions depending on the countertop opening, cabinet structure and range features.

Freestanding with Backsplash

To mount trim flush with the front of the countertop, use number 3 trim holes and "A" range holes.

4" Backrail and Backsplash

To mount the trim flush with the front of the countertop, use number 3 trim holes and "A" range holes.

Optional Mounting

"A" range holes allow an extra 3/8" forward adjustment. Trim holes number 1, 2 and 3 allow a 1/2" adjustment. The trim can be mounted in any desired location using the holes provided.

Range and Side Trim Hole Locations A B Side of Range Right Left Side Trim

Pure technical line drawing of a mechanical joint or bracket (no text or symbols)

If the countertop front is roll formed, notch the counter to allow for overlapping trim.

Side Trim

Slide-In Installation with Roll Formed Countertop

(continued next page)

Step 9

MAKE THE FINAL DUCT CONNECTION

Final Duct Connection through the Wall

Thimble (attach to the wall or floor) Flex Duct Blower Transition Hose Clamp Screw Blower Guide Screw

1. Remove the screw in the front of the blower transition separating the blower transition from the blower housing.
2. Place the hose clamp around the round end of the blower transition. Attach the flex duct to the blower transition using the hose clamp.
3. With the anti-tip bracket properly installed in the floor, place the long end of the thimble into the wall and screw it into place using the four screws provided, one in each corner.
4. Place the hose clamp provided around the short end of the thimble. Attach the opposite end of the flex duct to the short end of the thimble using the hose clamp.
5. Plug the range into the wall.
6. Carefully push the range back into position. Avoid pinching the transition piece or flex duct.
7. Using the guide screw to locate the hole in the rear of the blower housing, position the transition inside the blower housing. Rotate the transition until the hole in the front of the blower housing is aligned. Secure the transition with the screw provided.
8. Seal all duct joints with duct tape.
9. Check under the range to be sure the leveling leg is fully engaged in the anti-tip bracket.
10. Install the storage drawer.

Final Duct Connection through the Floor

1. Attach the rubber gasket around the edge of the transition piece. The flat side of the rubber gasket should be on the under side of the transition piece.

2. Place the round end transition piece into the floor. Secure the transition piece using the 8 screws provided in the kit. You must lift the edge of the rubber gasket to install the screws. Make sure the round edge of the gasket is facing up.

3. Insert the floor elbow duct into the transition piece. The wide flange must face toward the front of the range. Attach the floor elbow duct to duct plate using the two screws provided. Tighten only the front screw.
4. Attach the floor elbow duct to the blower using the 8 screws provided. The floor elbow duct should be inside the blower.
5. Plug the range into the wall.

Floor Elbow Duct Blower Transition Piece Seal the joint with duct tape. Floor Plate

1. Push the range into position. Make sure that the floor elbow duct is directly over the transition piece and rubber gasket. The rubber gasket will provide a seal between the floor elbow and the transition piece. See the above illustration.
2. Loosen the front screw attaching the floor elbow duct plate and the floor elbow duct. Slide the floor elbow duct plate down tight against the rubber gasket and tighten the screw.
3. Seal the joint between the blower and elbow transition piece with duct tape. Check under the range to ensure the anti-tip bracket is engaged.
4. Install the storage drawer.

TROUBLE SHOOTING GUIDE

If the ventilation system is not operating correctly check the following items.

1. Do the ducting pieces look like the examples in the Duct Length Chart? The system should be constructed using the examples shown in the Duct Length Chart. The duct work should not exceed 60 equivalent feet.
2. Were two elbows used together to get around a floor joist or wall stud? Two elbows should not be installed together. They will create a poor vent path.
3. If cooking odors are filtering back into the house, answer the following questions. Was the system vented outside? Was the system vented into the attic or a crawl space? The system must be vented outside. Are all of the duct joints sealed with duct tape? All joints must be sealed with duct tape.
4. Was flexible ducting used in the installation? Flexible plastic ducting should not be used. If flexible metal ducting is used, each bend should be counted as two metal duct elbows. A flexible metal duct must be calculated as twice the length of straight 6" metal duct.
5. Does the size of the ducting change? All ducting should be the same size.
6. Is the ducting clear of all foreign matter? Clear entire ducting. Foreign matter in ducting will restrict air flow.
7. Has a piece of ducting collapsed? Replace damaged ducting.
8. Is there a draft in the range area? Try to eliminate the draft and check the operation.
9. How high above the ground is the wall cap? If the cap is too close to the ground, air velocity will bounce off the ground and return into the wall cap, restricting the exhaust flow.

REMOVAL AND REPLACEMENT OF RANGE

1. Disconnect the electrical supply at the house circuit breaker.
2. Disconnect the range venting.
3. Unplug the power supply cord.
4. Remove the anti-tip bracket.
5. Install the anti-tip bracket into the new location using the instructions provided with the bracket.
6. To replace the range follow the Installation Instructions.

QUESTIONS? USE THIS PROBLEM SOLVER

PROBLEM	POSSIBLE CAUSE
“F- AND A NUMBER”FLASH IN THE DISPLAY	·If the time display flashes “F- and a number,” you have function error code. If the function error code appears during the self-cleaning cycle, check the oven door latch. The latch may have been moved, even if only slightly, from the latched position. Make sure the latch is moved to the right as far as it will go. Press the CLEAR/OFF pad. Allow the oven to cool for one hour. Put the oven back into operation.·Disconnect all power to the range for 5 minutes and then reconnect power. If the failure code repeats, then call for service.
OVEN WILLNOT WORK	·The plug on the range is not completely inserted in the electrical outlet.·The circuit breaker in your house has been tripped, or a fuse has been blown.·The oven controls are not properly set.·The door left in the locked position after cleaning.
OVEN LIGHTDOES NOT WORK	·The light bulb is loose or defective. Tighten or replace.·The switch operating the oven light is broken. Call for service.
FOOD DOES NOTBROIL PROPERLY	·The oven is not set at BROIL.·The door was not shut as recommended.·Improper shelf position being used. See the Broiling Guide.·Food is being cooked on hot pan.·Cookware is not suited for broiling.·Aluminum foil used on the broil pan grid has not been fitted properly and slit as recommended.
FOOD DOES NOTROAST OR BAKEPROPERLY	·The oven is not set at BAKE.·Shelf position is incorrect. See the Roasting or Baking sections.·The oven shelf not level.·Incorrect cookware or cookware of improper size is being used.·A foil tent was not used when needed to slow down browning during roasting.·The oven thermostat needs adjustment. See the Adjust the Oven Thermostat-Do It Yourself section.
OVEN TEMPERATURETOO HOT OR TOO COLD	·The oven thermostat needs adjustment. See the Adjust the Oven Thermostat-Do It Yourself section.
OVEN CONTROL/CLOCKAND TIMER DO NOT WORK	·Make sure the electrical plug is plugged into a live, properly grounded power outlet.·Check for power outage.·Review the Oven Control, Clock and Timer section of this guide.
OVEN WILL NOTSELF-CLEAN	·The oven temperature is too high to set self-clean operation. Allow the range to cool to room temperature and reset the controls.·The door latch handle not moved all the way to the right.
OVEN DOORACCIDENTALLY LOCKEDDURING COOKING	·Press the CLEAR/OFF pad. Allow the range to cool to room temperature and reset the controls.
OVEN DOORIS CROOKED	·Because the oven door is removable, it sometimes gets out of position during installation. To straighten the door, push down on the high corner.
OVEN DOOR WILL NOT UNLOCK	The oven must cool below the locking temperature.
OVEN NOT CLEAN AFTER CLEAN CYCLE	The oven controls are not set properly.Heavily soiled ovens may need to self-clean again or for a longer period.Heavy spillovers should be cleaned before starting clean cycle.
“door” APPEARS IN THE DISPLAY	The self-clean cycle has been selected but the latch handle was not moved all the way to the right. Move the latch handle.The latch handle was moved to the right but another program other than self-clean was selected. Move latch handle to the right only when setting self-clean cycle.
CONTROL SIGNALS AFTER ENTERING OVEN TIME OR STOP TIME	This is reminding you to enter a bake temperature.
RADIANT SURFACE UNITS WILL NOT MAINTAIN A ROLLING BOIL OR FRYING RATE IS NOT FAST ENOUGH	You must use pans which are absolutely flat. If light can be seen between the pan bottom and a straight edge, the radiant surface units will not transfer heat properly.
FOODS COOK SLOWLY	Improper cookware being used. Pan bottoms should be flat, fairly heavy weight and the same diameter as the surface unit selected.
TINY SCRATCHES (may appear as cracks) OR ABRASIONS ON RADIANT COOKTOP GLASS SURFACE	Incorrect cleaning methods have been used, cookware with rough bottoms has been used, or coarse particles (salt or sand) were between the cookware and the surface of the cooktop. Use recommended cleaning procedures, be sure cookware bottoms and cookware are clean before use, and use cookware with smooth bottoms. Tiny scratches are not removable but will become less visible in time as a result of cleaning.
MODULES ARE NOT FUNCTIONING PROPERLY	Difficulty may be in the main distribution panel of your house caused by a blown circuit fuse, a tripped circuit breaker, the main fuse or the main circuit breaker, depending on nature of the power supply. If a circuit breaker is involved, reset it. If the control box uses fuses, the circuit fuse (a cartridge-type) should be changed. BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS. If, after performing one of these procedures, the fuse blows or circuit breaker trips again, call for service.NOTE: Apartment tenants or condominium owners should request their building management to perform this check before calling for service.Controls are not properly set or wrong control is set for the module or surface unit you are using.Entire module is not plugged in properly.If any module fails to heat—switch the module to the other side of cooktop. If it operates on that side, then switch may be at fault. If it does not heat, indications are that there is a malfunctioning component in the module.
AREAS OF DISCOLORATION ON COOKTOP	Marks from aluminum and copper pans as well as mineral deposits from water or food can be removed with the cleaning cream.

(continued next page)

THE PROBLEM SOLVER

(continued)

PROBLEM	POSSIBLE CAUSE
METAL MARKINGS (may appear as scratches)	·Do not slide aluminum cookware across the surface. Use recommended cleaning procedure to remove marks.·Incorrect cleaning materials have been used, encrusted boilovers or grease spatters remain on the surface. Use a razor scraper and recommended cleaning procedure.
DARK STREAKS OR SPECKS	·Use a razor scraper and recommended cleaning procedure.
HOT SUGAR MIXTURES/ PLASTIC MELTED TO THE SURFACE	·See the Glass Cooktop Cleaning section.
FREQUENT CYCLING OFF AND ON OF SURFACE UNITS	·Incorrect cookware used. Use only flat cookware to minimize cycling.
COIL SURFACE UNITS ARE NOT FUNCTIONING PROPERLY	·Surface units are not plugged in solidly.·Surface unit controls are not properly set or the wrong surface unit control knob set for the surface unit you are using.
GRILL OR GRIDDLE MODULE IS NOT FUNCTIONING PROPERLY	·Heating element is not plugged in solidly.·Grill or griddle controls are not properly set.
FOODS STICK TO GRILL OR GRIDDLE	·Griddle was not pre-seasoned before first use.·Heat setting is too high.·Coating of griddle has been damaged by use of sharp instruments or abrasive cleansers.
EXCESSIVE SMOKE FROM GRILLED MEATS	·Accumulated grease on grate is causing excess smoke.·Fats not trimmed from meats prior to cooking.
"BURNING" OR "OILY" ODOR EMITTING FROM OVEN WHEN TURNED ON	·This is normal in a new oven and will disappear in time. To speed the process, set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-Cleaning Oven section.
STRONG ODOR	·An odor from the insulation around the inside of the oven is normal for the first few times the oven is used. This is temporary.
VENT SYSTEM BLOWER DOES NOT WORK	·The circuit breaker in your house has been tripped, or a fuse has been blown.·If the modules operate but the blower doesn't, the fault may be in the blower control switch or blower wiring connections. Be sure to disconnect power to the range at the household distribution panel before attempting to service the blower yourself.

If you need more help...call, toll free:
GE Answer Center®
800.626.2000
consumer information service

We'll Be There

With the purchase of your new GE appliance, receive the assurance that if you ever need information or assistance from GE, we'll be there. All you have to do is call—toll-free!

GE Answer Center® 800.626.2000

Whatever your question about any GE major appliance, GE Answer Center® information service is available to help. Your call-and your question-will be answered promptly and courteously. And you can call any time. GE Answer Center® service is open 24 hours a day, 7 days a week.

In-Home Repair Service 800-GE-CARES (800-432-2737)

A GE consumer service professional will provide expert repair service, scheduled at a time that's convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays). Our factory-trained technicians know your appliance inside and out—so most repairs can be handled in just one visit.

SECTION 1-4 A. 2017.1.15 S. 1986.1.1

For Customers With Special Needs... 800.626.2000

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility. To obtain these items, free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may call 800-TDD-GEAC (800-833-4322) to request information or service.

Service Contracts 800-626-2224

You can have the secure feeling that GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still in effect and you'll receive a substantial discount. With a multiple-year contract, you're assured of future service at today's prices.

Parts and Accessories 800-626-2002

Individuals qualified to service their own appliances can have parts or accessories sent directly to their home. The GE parts system provides access to over 47,000 parts...and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this guide cover procedures intended to be performed by any user. Other servicing generally should be referred to qualified service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

YOUR GE ELECTRIC RANGE WARRANTY

Staple sales slip or cancelled check here. Proof of original purchase date is needed to obtain service under warranty.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect.

\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician's travel costs to your home. All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care® servicers during normal working hours. Should your appliance need service, during warranty period or beyond, call 800-GE-CARES (800-432-2737)

WHAT IS NOT COVERED

• Service trips to your home to teach you how to use the product.

Read your Use and Care material. If you then have any questions about operating the product please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer Center® 800.626.2000 consumer information service

- Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product.

• Replacement of house fuses or resetting of circuit breakers.
• Failure of the product if it is used for other than its intended purpose or used commercially.
• Damage to product caused by accident, fire, floods or acts of God.
  WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. To know what your legal rights are in your state, consult your local or state consumer affairs office or your state's Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write: Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225