Click on the following link to learn about how to clean your smooth top range:
RANGE – COOKING & CLEANING TIPS:
Usually all appliance manuals if available will be left in the unit inside one of the kitchen drawers. If a manual is available follow instruction in the manual. Following are general instructions only and do not apply to your specific appliance.
To ensure maximum cooking efficiency on your electric range, please be sure to follow the operating instructions carefully. The range has a two-piece broiler with separate pan and grill and is completely removable for easy cleaning. This should be done after each use. Raised edges of the range top cooking surface retain spills, splashes, and boil-overs.
When boiling liquid, the highest temperature that can be reached is the boiling point. After the liquid begins to boil, decrease the intensity of heat that will hold the boil. This will save electricity, lessen the possibility of burning food or boiling food over your cookware, and keep the kitchen cooler.
Use stable cookware with flat bottoms. Always place the cookware on the burner before turning on the burner. Select cookware large enough to avoid spillovers; however, oversized cookware (diameters exceeding 8 1/2 inches) can cause the finish of the range to discolor, craze and chip.
Preheat the oven for 10 to 12 minutes before placing food in the oven (oven indicator light will go off when ready) It is not necessary to preheat for broiling or roasting.
It is important to select a proper temperature setting. Never set the dial to a higher degree than needed, with the intention of lowering the setting at a later time. This will not speed up the action. It can cause the oven to cycle slower and cause the temperatures to vary so that cooking results may be unsatisfactory.
When using glass bakeware, lower the oven temperature 25 degrees to prevent browning of the bottom and sides before the top becomes brown. With glass bakeware, it is better to increase the preheat time to have exact stabilization of temperature. Allow 20 minutes for temperatures up to 350 degrees and 30 minutes for higher temperatures. Avoid opening the door as much as possible.
The oven racks should be arranged before turning the oven on. Place the racks so that the food, not the rack, is “centered” in the oven. When baking more than one item, be sure to stagger them, allowing space between each one. Do not allow the bake ware to touch any part of the oven.
To remove the rack, pull the oven rack forward and lift up on the front of the rack so it will clear the rack keeper. To replace the oven rack, guide the angled rear portion of the rack under the rack keeper and slide the rack to the rear. NEVER cover the oven racks with aluminum foil. This traps heat and causes intense heat in spots which will give poor baking results and can damage the porcelain interior.
When baking foods such as overfilled fruit pies, casseroles, etc., it is recommended that you put a cookie sheet or similar pan on the oven bottom. When doing so do not cover any of the holes in the oven bottom, this will upset the heat pattern. If you should get a heavy spill-over on the oven bottom, wipe up the excess with damp cloth after the oven cools. Do not use any detergent, soap pads, or heavy rubbing; abrasives will destroy the finish. Never leave grease or oil unattended, fires are likely and costly repairs.
When cleaning your range, please make sure to clean inside the range hood, re-move and wash the hood filter. Clean on and underneath the drip pans, burner rings, oven racks, range drawer, broiler pan, and oven walls (top, sides, bottom). Do not use oven cleaner on the range top, drip pans, racks, range hood or backsplash. Oven cleaner should only be used inside your oven. Never use the oven to heat the house.
INSTRUCTIONS FOR SELF-CLEANING OVENS
BEFORE YOU START:
Reference your handbook located in the kitchen cabinet. Do not move or bend the fiberglass oven door seal. Do not try to clean it by hand. If you want your oven racks to stay shiny and bright, take them out before starting the cleaning cycle. Do not leave any pots or pans in the oven during the cleaning cycle. Do not put broiler pans or burner rings in the oven to clean. It will discolor them and you will be charged for replacement at current prices. CHROME REFLECTOR BOWLS MUST NOT BE CLEANED IN THE OVEN
TO USE THE CLEANING CYCLE:
1. Set Oven Selector Knob to “CLEAN.”
2. Set Oven Temperature Control Knob to “CLEAN.”
3. The clock and dials for start and stop time should all have the right time of day.
4. Push in on the Stop Time Knob and set it ahead as many hours as you want the cleaning cycle. For a slightly soiled oven, two hours may be enough. For
heavy soil, three hours may be better.
5. Lock the oven door by moving the Lock Lever on the oven all the way to the right. When it is all the way over, the “CLEAN” light will come on. If the “CLEAN” light does not come on, the Lock Lever is not all the way over and the cleaning cycle will not start. When the “CLEAN” light comes on, the oven starts the cleaning cycle. About 20 minutes later, the “LOCK” light will come on. It will stay on during the cleaning cycle. The door cannot be unlocked while the “LOCK” light is on.
6. The oven will shut off when the proper time is reached, but the oven door will stay locked until the oven has cooled. When the “LOCK” light turns off, turn the Oven Selector Knob and Oven Temperature Control Knob to “OFF.” This turns off the “CLEAN” light. Now, move the “LOCK” lever back to the left. DO NOT FORCE THE LOCK LEVER. If it does not move easily, wait until it does. With the “LOCK” lever all the way to the left, the oven door can be opened.
7. When the oven has cooled completely, wipe out any residue or ashes from the bottom.
– If the oven or microwave randomly turns off- check the circuit breaker.
– If a fire breaks out in an oven or microwave- use your fire extinguisher if possible.