Broiling: Preheat the broiler area and broil pan for a few minutes. No definite time can be given for broiling meats because of varying thickness, amounts of fat, and personal taste. Be careful when handling hot broiler pans; be careful of hot grease. Serious injury can result due to spillage of hot grease. Never leave a dirty broil pan in place; always clean it and return it to the burner assembly. Unauthorized broil pan substitutes should never be used. Excess fat should be trimmed to reduce t

PLEASE DO THIS NOW: The PRODUCT REGISTRATION CARD should be filled in completely, signed, and returned. This information will register your product and help us to serve you quickly in the future if necessary. WARNING: If the information in this manual is not followed, a fire or explosion may occur, resulting in property damage, personal injury, or death. 1 IMPORTANT SAFETY INFORMATION Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this, or any other applian

Check the cookware manufacturer’s recommendations for rangetop use. • Do not place plastic salt and pepper shakers, spoon holders, or plastic wrappings on top of the range. These items could melt or ignite. Potholders, towels, or wooden spoons could catch fire if placed too close to the flame. • Do not use a wok equipped with a metal ring that extends beyond the burner. Because this ring traps heat, the burner and grate could be damaged. Also, the burner may not work properly, creating a carbon

Never set the dial to a higher degree than necessary, with the intention of lowering the setting at a later time. This will not speed up cooking. It can cause the oven to cycle slower and cause the temperature to vary so that cooking results may be unsatisfactory. Your oven has a temperature range of 250°F ~ 500°F. Baking: When baking, follow the recipe instructions. Use correctingredients, measure them carefully, and use the correcttype and size cookware suggested in the recipe. Remember to pre

The anti-tip device should engage and prevent the range from tipping over. If this range is removed for any reason, service or cleaning etc,. it must be replaced as outlined in the installation instructions, before placing the range back in operation. LEVELING A FREE STANDING RANGE All free-standing ranges must be level to obtain proper cooking results. The leveling legs should be screwed into the corner brackets. Place a level, or a pan or measuring cup partially filled with water, level on ove

If residue still remains in these ports, use a small-gauge wire or needle to clean the slots or holes. • For proper flow of gas and ignition of the burner do not allow spills, food, cleaning agents or any other material to enter the gas orifice holder opening. Always keep the surface burner cap and surface burner head in place whenever a surface burner is in use. THE COOK-TOP IS NOT REMOVABLE. DO NOT ATTEMPT TO REMOVE OR LIFT THE COOK-TOP. Oven Surface: • Be sure to wear rubber gloves to protect

Never use an open flame to check for gas leaks. It is possible for connections made at the factory to leak due to vibrations encountered in transportation. Have any suspected leaks repaired before use by a qualified service personnel. ELECTRICAL Your range is grounded with a three-conductor (three-prong plug) supply cord which CONNECTIONS will ground the range when plugged into a similar grounded wall receptacle. If the backgaurd of the range has a clock or light, connect the cord from the backg

If rack must be moved when the oven is hot, use potholders and grasp the rack with both hands to reposition. Do not let potholders contact hot oven walls. Remove all cookware from the rack before moving. • Do not heat unopened food containers. Build-up of pressure may cause the container to burst and result in injury. • Keep the oven vent duct unobstructed. The oven vent is located along the bottom of the backgaurd. Touching the surfaces in the vent area when the oven is being operated may cause

RECOMMENDED RACK POSITIONS FOR BROILING, BAKING AND ROASTING: FOOD RACK POSITION Broiling meats, chicken, or fish 1 Cookies, cakes, pies, biscuits, and muffins 1 or 2 Broiling fish, medium steaks, hamburgers and chops 2 Broiling well-done foods such as chicken and lobster 2 Frozen pies, angel food cake, yeast bread, casseroles, small cuts of meat or poultry 2 Turkey, roast or ham 2 Air Circulation into the Oven: • To cook food evenly, hot air must be able to circulate. • For best air circulation

BEFORE FIRST USE • Remove all tape and packaging wrap before using the oven. If any glue remains, touch the residue with the sticky side of the packaging tape, or use a cloth soaked with rubbing alcohol. Use caution as rubbing alcohol is flammable. Rinse with warm water and wipe dry. • Destroy the carton and plastic bags after the range is unpacked. Children should not use packaging material for play. Cartons covered with rugs, bedspreads, or plastic sheets can become air-tight chambers. Remove