USERS INSTRUCTIONS

KELVINATOR

ELECTRIC RANGES

Model RER 302P Model RER 402P

RER 402P

Page 2:

KELVINATOR RANGE

Record in space provided below the Serial No. and Model No. of your range. The numbers are located on the Serial plate which is on the upper left hand comer of the oven front frame.

Serial No..

Model No..

Retain these numbers for future reference.

1. Proper Installation - Be sure your appliance is properly installed and grounded by a qualified technician.

2. Never Use Your Appliance for Warming or Heating the Room.

3. Do Not Touch Heating Elements or Surfaces Near Elements - Heating elements may be hot even though they are dark in color. Surfaces near these elements may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials come into contact with heating elements or surfaces near these elements until they have sufficient time to cool. Among these surfaces are the cooktop, interior surfaces of oven, oven vent openings, oven doors and windows of oven doors.

4. Do Not Leave Children Alone - Children should not be left alone or unattended in area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

5. CAUTION - Do not store items of interest to children in cabinets above a range or on the backguard of a range - children climbing on the range to reach items could be seriously injured.

6. User Servicing - Do not repair or replace any part of the appliance unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

7. Storage in or on Appliance - Flammable materials should not be stored in an oven or near surface units.

8. Do Not Use Water on Grease Fires - Smother fire or flame or use dry chemical or foam-type extinguisher.

9. Use Only Dry Potholders - Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

10. Wear Proper Apparel - Loose fitting or hanging garments should never be worn while using the appliance.

Surface Cooking Units*

1. Use Proper Pan Size - This appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

2. Never Leave Surface Units Unattended at High Heat Settings - Boilover causes smoking and greasy spillovers that may ignite.

3. Make Sure Reflector Pans or Drip Bowls Are in Place - Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.

4. Protective Liners - Do not use aluminum foil to line surface unit drip bowls. Improper installation of these may result in a shock or fire hazard.

5. Glazed Cooking Utensils - Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

6. Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units - To minimize burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

7. Do Not Soak Removable Heating Elements - Heating elements should never be immersed in water.

Ovens

1. Use Care When Opening Door - Let hot air or steam escape before removing or replacing food.

2. Do Not Heat Unopened Food Containers - Build-up of pressure may cause container to burst and result in injury.

3. Keep Oven Vent Ducts Unobstructed.

4. Placement of Oven Racks - Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

5. Protective Liners - Use aluminum foil liners in the oven bottom only as suggested in the manual. Improper installation of these liners may result in a shock or fire hazard.

Before You Use Your Range

Make sure your range is installed in a place suitable for the size, function and protection of the range, and properly levelled.

Be sure the unit is grounded and properly connected to 240 volt electric supply. See installation instructions. Remove the consumer Fact Tag label before range is used.

Using Your Cooktop

Your new range has the latest safety push and start knobs. Just push in and turn to the desired setting. You can dial the exact heat needed for the food being cooked.

Suggested settings:

HIGH - To start most foods cooking bring water to a boil. When cooking begins, turn control to a lower setting.

MED HIGH - To hold a rapid boil; fry pancakes.

MED - To make gravy, puddings, icings; fry chicken, cook large quantities of vegetables.

MED LOW - To keep food cooking after starting at a higher setting.

LOW - To keep food warm until ready to serve.

Be certain you turn unit off when cooking is finished.

How To Use Oven Controls

Two controls are used for control of the oven: a temperature control and an oven selector switch. Before turning oven on, make sure the rack or racks are in the location needed for the food being cooked.

OVEN TEMPERATURE CONTROL: This control will maintain oven temperature at the setting you select. When baking, turn control directly to the desired temperature. When cooking is finished, turn Temperature control to "Off".

OVEN SELECTOR: The selector switch adjusts oven to the type of cooking to be done. Select "Bake"; "Preheat", or "Broil".

Regular Pre-Heating: (especially important when baking cakes, breads, cookies, etc.).

a. Set Oven Selector knob to "Bake".

b. Turn Oven Thermostat to the desired temperature and allow oven to preheat.

(In about 12 to 15 minutes, the oven is ready for use.)

Fast Pre-Heating: (ideal for biscuits, pastries, quick breads, etc.).

a. Set Oven Selector knob to "Pre-Heat",

b. Turn Oven Thermostat to the desired temperature and allow oven to pre-heat (time to pre-heat will be cut in half).

CAUTION: Do not place food and/or dishes in oven during pre-heat time.

BAKING

a. Set Oven Selector knob to "Bake".

b. Turn Oven Thermostat to the desired temperature. Note: Oven Signal Light - The light glows red until the oven reaches the selected temperature. Then it begins to cycle off and oh to show that the desired oven temperature is being maintained.

BROILING - Select the way you want the meat done (see Broiling Chart in cooking guide). Use "Hi-Broil" for rare, "Medium Broil" for medium and "Lo-Broil" for well done meats.

a. Set the Oven Selector knob to "Hi-Broil" (or "Medium" or "Low" Broil).

b. Set Oven Thermostat to "Broil" position.

(See the Broiling Chart in the cooking guide for more detail.)

c. Be sure the oven door is open to the Broil Position, so that broiling thermostat will operate properly.

Page 3:

How To Remove Surface Units and Drip Bowls

Oven Rack Placement

Two racks are provided with your oven. One is straight, the other is off-set.

To change the rack position, while oven is cool, pull rack forward until it stops. Lift up at center front until it slides out of the oven. To replace, fit rack onto guides at each side of the oven. Slide into place, with front tilted upward.

To bake on one rack, place rack on guide second from the top of the oven.

To bake on two racks, place one rack on top guide and one rack on guide second from the bottom.

To broil, follow directions in Cooking Guide for Single Broil Control.

To roast large cuts of meat and poultry, place rack on bottom rack guide.

Care of Drip Bowls

Drip Bowls: The drip bowl under each surface unit is designed to catch spillovers and to reflect heat into cooking utensils for faster cooking. Cleaning them often will make your job easier and will help keep them new looking and more efficient.

If drip bowls turn blue or gold in color, that is a telltale sign the utensil you are using is not flat enough to make good contact with the heating element. The heat is going down to the drip bowl instead of being absorbed into the pan.

Wash drip bowls with other cooking utensils at kitchen sink or in automatic dishwasher. Most stubborn spots can be cleaned away with soapy steel wool pads. Avoid use of harsh abrasives for cleaning drip bowls. These will eventually wear away the finish and lustre.

To Replace Oven Light

Turn power off at main power supply.

Replace burned-out bulb with a 40 watt appliance bulb available at grocery and variety stores. It is important to use an appliance bulb. It is designed to withstand the oven temperature.

Storage Drawer

Your drawer is designed for storage of pots and pans. It should not be used for storage of flammable items.

To remove ... pull drawer out to stop position. Lift up on front of drawer and pull drawer out until it slips out of guides. To replace ... fit side rails into guides and push drawer closed. With the drawer removed, the floor under the range may be reached for cleaning.

Lift-Up Cooktop

The cooktop is hinged and supported in its raised position by a swing-up rod.

With the cooktop raised you have access to the panel under the cooktop for cleaning.

When raising or lowering the cooktop, take care not to drop it or raise it high enough to contact the backguard, because the porcelain finish could be chipped or otherwise damaged.

To Remove: Be sure surface unit switch is in "Off" position and that unit is cool. Lift up edge of unit opposite terminal and pull entire unit out. Units are self-cleaning. DO NOT immerse any part of the unit in water. Lift out drip bowl for cleaning.

To Replace: Put drip bowl back in position, with opening in side of drip bowl in line with receptacle. Line up terminals on surface unit with receptacle and plug unit into place. Push edge opposite terminal down into position.

If unit fails to operate: Before calling for service make sure element terminals are making contact with receptacles by pushing unit as far into receptacle as possible.

Page 4:

To Remove Oven Door

Open door to broil stop.

Grasp sides of door near top.

Lift up on door, pulling it away from the range at the bottom. The arms on the door will hold it in an upright position when it is set on the floor.

To Replace Oven Door

Insert hinge arms into range slots and push bottom of door in with knee. Hinge arms should enter range slots evenly so they will not bind. Be sure bottom corners are in as far as they will go.

Oven Vent

The oven vent is located in the right rear surface unit. When the oven is on, warm air will be released through the unit. This is necessary for proper air circulation in the oven to achieve uniform baking. Utensils can be placed on the surface unit when the oven is on, but they will become hot.

Page 5:

Cooking Guide to Kelvinator ELECTRIC RANGES

Page 6:

Please take a few minutes to read this booklet. We want to help acquaint you with your new Kelvinator range.

Naturally, you're anxious to use your new Kelvinator for the first time. A separate "Users Instructions" folder has the necessary information needed for actual operating instructions.

This Cooking Guide has general information. It has not been prepared with the thought that you will read it from cover to cover at one time. We think you'll want to keep it handy ... as a reference when questions occur. We've included a Table of Contents on this page for your convenience.

In each section the best general procedure to use is given.

TABLE of CONTENTS

RULES FOR SAFE OPERATION .................... 2

SURFACE COOKING ............................. 3

SURFACE UNITS ............................ 3

CERAMIC COOK TOP ......................... 3

THINGS TO REMEMBER ....................... 3

PAN DESIGN ............................... 4

MATERIALS AND CHARACTERISTICS ........ 4

OVEN COOKING ................................ 5

SELECTING OVEN BAKEWARE................... 5

BAKING ................................... 5

BAKING CHART ............................. 6

COMMON BAKING PROBLEMS.................... 7

ROASTING .................................... 7

ROAST RACK ............................... 7

ROASTING CHART............................ 8

ROTISSERIE OPERATION ........................ 9

BASTER - ROTISSERIE KIT .................. 9

ROTISSERIE BASTER CHART .................. 9

TIPS ON BASTER ROTISSERIE

COOKING ........................... 10

BROILING ................................. 10

BROILING TIPS ......................... 10

BROILING CHART ........................ 11

CARE AND CLEANING ........................ 12

SELF CLEANING OVENS.................... 12

CONTINUOUS CLEANING OVENS........... 12-13

CLEANING PROCEDURES ................... 13

CLEANING THE GLASS CERAMIC

SMOOTH-TOP ..................... 13-14

COOK TOP PROBLEMS CHART................ 14

WHEN MOVING .............................. 15

BEFORE CALLING THE SERVICEMAN............. 15

IF YOU NEED SERVICE....................... 15

• Proper Installation - Be sure your appliance is properly installed and grounded by a qualified technician.

• Never Use Your Appliance for Warming or Heating the Room.

• Do Not Touch Heating Elements or Surfaces Near

Elements - Heating Elements may be hot even though they are dark in color. Surfaces near these elements may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials come into contact with heating elements or surfaces near these elements until they have sufficient time to cool. Among these surfaces are the cooktop, interior surfaces of oven, oven vent openings, oven doors and windows of oven doors.

• Do Not Leave Children Alone - Children should not be left alone or unattended in area where appliance? is in use. They should never be allowed to sit or stand on any part of the appliance.

• Wear Proper Apparel - Loose fitting or hanging garments should never be worn while using the appliance.

• User Servicing - Do not repair or replace any part of the appliance unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

• Storage in or on Appliance - Flammable materials should not be stored in an oven or near surface units.

• Do Not Use Water on Grease Fires - Smother fire or flame or use dry chemical or foam-type extinguisher.

• Use Only Dry Potholders - Moist or damp pot-holders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

• Do Not Cook on Broken Cook Top - If cook top should break, cleaning solutions and spill-overs may penetrate the broken cook top and create a shock hazard. Contact a qualified technician immediately.

• Clean Cook Top With Caution - If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleansers can produce noxious fumes if applied to a hot surface.

CAUTION - Do not store items of interest to children in cabinets above a range or on the backguard of a range - children climbing on the range to reach items could be seriously injured.

Page 7:

SURFACE COOKING

THE SURFACE UNIT

Cooking on your electric range is cooking with "invisible" heat. When the surface unit is turned on, an electric current heats the element. The element in turn heats the pan when the pan is in proper contact with the element. The reflector bowl in which the element sits, provides protection for the cook top from spillovers and excessive heat.

If you are new to electric cooking, you will soon discover that some cooking processes will differ from those you experienced with your gas range. Heat-up and cool-down times for your elements will be evident. The length of heat-up or cool-down will depend on initial temperature settings, type of utensil and amount of food being cooked. Generally, you should start your cooking process at a higher setting to speed unit heat-up. Remember to turn the control to a lower setting to finish the cooking process. Remember, also, that the cooking process will continue after the unit is turned off. Train yourself to turn controls down or off prior to completing the cooking process. With experience, you will learn when to increase and decrease cooking action.

Utensils must cover the entire element when in use in order to absorb the full heat output. An undersized utensil will expose a portion of the element. The uncovered portion of the element will glow red. This indicates heat and energy is being wasted. Heat and energy will also be wasted and/or cooking results affected when:

• Your utensils are warped and do not sit flat upon the element.

• You have left an empty pan on a hot unit. This can damage the range cook top, reflector bowls and utensils.

ENERGY CONSERVING TIPS

• Choose a surface unit that best fits the size of pan.

• Use pans with flat bottoms made of materials that are good heat conductors.

• If possible, cover pans when using surface units. This will retain heat that otherwise would be lost into air.

CERAMIC SMOOTH-TOP COOKING

Cooking with electricity on the glass ceramic cook top will be a rewarding experience - once you understand the invisible heat provided by the electric units beneath the cook top. When a unit is turned on the heat is transferred through the cook top and readily absorbed by the utensil when it is in proper contact with the cook top. However, the adjacent areas surrounding the units will remain cool.

The attractive design, on the cook top surface, designates the heating area of the unit below. They guide you in selecting the proper size utensil and indicate correct position for maximum utilization of heat. The utensil must be centered over the design.

The cooking area will turn yellow at the higher heat settings. However, the area will return to original whiteness as it cools. The yellow color will disappear in 3 to 5 minutes, but the heated area may remain hot to the touch for up to 45 minutes depending on the temperature setting and length of use for that area.

As with conventional electric cooking, you can be

wasting heat when:

• Your utensil is much smaller than the heating area of the unit.

• You have left a boiled or burned dry, or empty utensil on a hot area.

NOTE: Excessive heat, because of an empty or dry utensil can cause severe damage to or break the glass top and damage your utensil. Such an occurance is not covered by the range warranty.

THINGS TO REMEMBER - CERAMIC TOP

• The cook top may be used while the oven is operating.

• If cookware "spins" on cooking area, it is because cookware and cook top are so smooth. Hold utensil by handle. Cookware will stay cool except when it is very full.

• Cook top can be used for canning. Utensils used for canning must be flat bottomed and stay flat when heated. Containers used in canning are often very large. Check to see that the bottom of the container sits flat on the glass-ceramic cook top without touching the mounting rim. If the bottom rests on this rim, bottom would not be in complete contact with the heated area and container will be unable to absorb total heat output of units.

Follow canning directions given in any standard cookbook or supplied by manufacturers of canning equipment.

• CAUTION: Do not use aluminum foil or place foods packaged in aluminum foil directly on the cook top. Use of foil will damage the cook top.

• Do Not use cook top as a cutting board.

• AVOID CLOROX® bleach and don't use ammonia.

• Do Not put plastic items on warm cooking areas.

• Never slide oven racks across cook top surface. They may scratch or metal-mark the cook top.

• If cook top should break, Do Not use it or attempt to clean it. Call Service immediately.

Page 8:

SURFACE COOKING

PAN DESIGN

Your new electric range does not require any special kind of utensils. However, if you want fast, economical operation and the best cooking results, choose utensils which have:

1. Straight sides to conserve heat;

2. Flat bottoms that "hug" the surface unit for good contact;

To determine the flatness of a utensil:

• Turn it over and check the bottom of the pan with a straight edge (metal rule, ruler or yardstick);

• Rotate the straight edge in all directions. There should be no gaps between the pan and the straight edge;

3. Tight-fitting lids to hold steam within pan and reduce cooking time;

4. Good heat conductivity, such as medium to heavy-weight aluminum;

5. Proper handles that do not overbalance the utensil.

GOOD - Surface Cooking Utensils

• Flat bottom and straight sides

• Tight-fitting lid

• Weight of handle does not tilt pan

• Pan and element about the same size

POOR - Surface Cooking Utensils

Pan Smaller than element

Curved and warped pan bottoms

Pan overhangs unit by more than one inch

Heavy handle that tilts pan

• Utensils should be of the proper size to fit the surface unit as well as the amount of food being prepared.

• Cast iron is not the best utensil to use because it does not conduct heat as evenly and uniformly as other metals.

• Carefully follow manufacturer's directions when using Teflon coated or other "non-stick" utensils.

• Because of controlled low heat, a double boiler is not necessary for cooking delicate foods, such as sauces, custards, cereals, puddings and icings.

PAN MATERIALS AND THEIR CHARACTERISTICS

Many easy-care, colorful finishes, materials and designs have been developed for pots and pans to make cooking easier. The materials under the finish and design of the pan, will determine how well a pan heats. Utensils used for glass ceramic cooking must have flat bottoms Any flat bottom pan regardless of color or material may be used. However, best results will be obtained with a fast conducting material such as aluminum.

ALUMINUM - Characteristics: Excellent conductor of

heat. Heat spreads quickly and evenly. Available in various gauges. Medium weight is best.

How to use it on your cooktop: All foods can be

cooked in aluminum utensils. For boiling foods, start at HIGH then turn lower. For frying, preheat on MED or MED HIGH before adding shortening. Then turn heat lower. Use thicker gauge utensils for best results with frying, making candy, sauces.

STAINLESS STEEL - Characteristics: Good heat conductor. Usually combined with other metals: aluminum, copper or carbon steel. Won't corrode or tarnish. Smooth and scratch resistant surface.

How to use it on your cook top: For boiling foods, start at HIGH, then turn lower. For frying, preheat at MED before adding shortening. Then turn heat lower. Many foods must be watched carefully or they will stick and burn. To help avoid this, use low heat.

CAST IRON - Characteristics: Heavy. Heats slowly.

Holds heat. Used for skillets, dutch ovens, griddles and specialty items. Subject to rust. Porous surface traps and hold oils which reduces sticking and rusting.

How to use it on your cook top: Good for foods that require long periods of cooking. Use low heat for browning foods, Preheat at MED or LOW. Then turn lower. Should not be washed with strong detergent or scoured. Use hot soapy water. Rinse and wipe dry. If it needs reseasoning, coat the inside with unsalted fat, and place in 350° F. oven for 2 hours. When cooled, wipe off excess grease.

GLASS OR GLASS CERAMIC - Characteristics: Relatively poor heat conductor. Absorbs and holds heat well. Does not absorb odor or flavor.

How to use it on your cook top: Best used for foods cooked in water, since the utensils heat unevenly. Glass ceramic can go from refrigerator or freezer to cook top without breaking. Suitable for storing and reheating left-overs. Use low heats.

Page 9:

Cooking in the oven brings you some of your most satisfying results. Get acquainted with all its controls for baking, broiling, roasting, timing and all the other things an oven will do to make you a top cook.

In your oven, heated air moves around the pans and the food in the pans. This heated air cooks the food. Each pan needs its own air space - from 1½" to 2" above, below and on all sides - to cook and brown evenly. Pans too close to each other, to oven walls or to the oven bottom will cause uneven cooking and browning.

New safety requirements have caused additional insulation to be added to the ovens and therefore they are rjiore efficient and may cook faster. You may find that cooking charts therefore have longer times shown than are needed.

ARRANGING OVEN RACKS

In general, the position of the rack should divide the oven in half. If you are using two racks, arrange them to divide the oven roughly in thirds.

USING ONE RACK

USING TWO RACKS

ARRANGING PANS IN OVEN

• If two shelves are used, stagger pans so that no pan is directly below oven vent, and so that no pan is directly above another. This allows for even heat distribution to give you uniform baking.

• Place a single pan in the center of the shelf when one shelf is used.

• For best results, when using a large flat pan that covers most of the oven, use only one shelf at a time.

• When placing food on shelves, leave at least 1½ inches of space separating pans and between pans and oven walls.

SELECTING OVEN BAKEWARE

The correct pan is a key to successful baking. It makes the operation easier and assures you of the best results. Use the pan size recommended in the recipe. Warped or darkened pans won't produce even browning or level baked goods. The pan should be bright and

perfectly flat. Ovenware is available in a variety of materials and finishes. Understanding how these materials react to oven heat will help you achieve just the browning (dark, golden or light) and the crust (soft, tender or crisp) you desire.

• Cookies and biscuits brown more easily and rise better when baked on shiny sheets instead of on dark pans or in pans with high sides. If only a highsided pan is available, invert the pan to an upside down position and bake cookies on bottom of the pan.

• For perfect browning of cookies and biscuits, use a baking sheet which allows one to two inches of space between sides, front, back of sheet, and the oven.

• Cake pan bottoms should have a clean finish, neither shiny or dark, preferably the matte or brushed finish found on good quality aluminum cake pans.

• Glass or enameled pans bake faster than aluminum. Set Oven Thermostat 25° lower when using glass or enameled pans.

• Warped or dented pans may cause uneven baking and browning.

• Be certain to choose pans in proportion to the recipe. Using too small a cake pan will cause the batter to run over and burn edges. Too large a pan will result in a thin layer shrunk away from the sides and pale on top. Follow recipe directions for suggested size. To check capacity of odd-shaped pans, fill pans to top with water. Measure water, than use half the amount of batter.

BAKING

PREHEATING - The oven should be allowed to "preheat" for a time when baking unless the recipe states otherwise. Preheating will stabilize the oven temperature. Many Kelvinator ranges "FAST OVEN PREHEAT."

RECIPE - follow recipe or package instructions. Use recommended pan size to produce best results. The recommended cooking times may require adjustments in high altitude areas.

If you're baking at high altitudes, recipes and baking times will vary.

COOLING TIME - After removing a cake from the oven, allow it to cool on a rack for 10 to 15 minutes before removing the cake from the pan. This cooling is necessary to avoid cracking or tearing the cake. A cake should not be frosted (unless recipe states otherwise) until cake has cooled.

BAKING TIME - Set range controls before placing pans in the oven. Resist opening and closing the oven door to check on foods. This can cause poor results. Wait until the shortest recommended baking time is up. A cake is done when the surface springs back after a light finger tap, or when an inserted toothpick comes out clean. There should be little if any shrinkage from the edge of the pan. Make sure oven controls are turned off when you are finished.

Page 10:

(please see download document for baking chart)

In Upper Oven on Tri-Level Double-Oven Model bake angel food cakes and similarly high items on bottom shelf position; bake all other items on middle shelf position.

Shelf position: Use second from bottom shelf support.

Page 11:

OVEN COOKING

COMMON BAKING PROBLEMS... THEIR CAUSES AND CORRECTIONS

Here are a few of the range problems we hear most frequently and our suggestions for solving them.

COOKIES AND BISCUITS BURN ON THE BOTTOM

Oven preheating time too short; oven rack over crowded; pan absorbs heat too fast.

Allow oven to preheat at the desired temperature before placing food in oven. Select pan sizes that leave the recommended amount of air space on all sides of each pan. Refer to baking information for recommendations. Use a light colored, aluminum baking sheet or a dark pan wrapped in aluminum foil.

CAKES NOT DONE IN THE CENTER

Oven too hot; incorrect pan size; pan not centered in oven.

Set oven thermostat 25 degrees lower than recommended and bake recommended time. Use pan size recommended in recipe. Use rack position 2 or 3 and place pan so at least 1 ½ inches is visible on each size of pan.

CAKES NOT LEVEL

Range or oven rack not level; pan too close to oven wall or rack over crowded; pan warped.

Place a marked glass measuring cup on the center of the oven rack in use and fill with water to one of the markings. If the water level is uneven, check the rack guides to be sure they are properly inserted. Refer to the installation instructions for leveling the range. Be sure to allow a minimum of 1½ inches of clearance on all sides of each pan in the oven. Use pans that are not dented or warped.

FOODS NOT DONE AFTER COOKING TIME HAS ELAPSED

Oven too cool; oven crowded; oven door opened too frequently.

Set oven thermostat 25 degrees higher than recommended and bake recommended time. Be sure to remove all pans from the oven except the ones to be used for baking. Open oven door only after shortest recommended baking time has been reached.

ROASTING

Roasting is dry heat cooking process (as opposed to boiling, for example). It is recommended for poultry and tender cuts of beef, lamb, pork and veal. Always place the meat with the fat side up for self-basting.

TIPS ON ROASTING

• Place meat with fat side up for self-basting. No need to add water or to baste during roasting.

• Roasting at a low temperature keeps shrinkage to a minimum, meats roast uniformly, spattering is reduced, and flavor is preserved.

• A meat thermometer is the foolproof way to gauge the degree of doneness. Insert thermometer at least 2½ inches into thickest part of meat at an angle so that dial is easily readable when door is opened. The point should not be in contact with bone, gristle or fat. For stuffed poultry, insert point into the center of stuffing, for unstuffed poultry, insert into the thigh.

• For roasts over 10 pounds consult a quality cookbook, your local utility, or the food editor of your local newspaper.

• For best results in roasting and to avoid excessive smoking when roasting large roasts, or heavy

poultry, or when starting with a "cold start" place a piece of aluminum foil no larger than bottom of roasting pan on shelf under the roasting pan.

Frozen prepared meat dishes, such as meats in combination with other foods and meat pies, should be cooked from the frozen state. Other meats may also be cooked while hard frozen. Frozen beef, veal, pork and lamb roasts require about 20 to 25 minutes more per pound than unfrozen roasts. However, since the time varies considerably, a meat thermometer is the best guide. Allow meat to cook until sufficiently thawed to insert a meat thermometer. Frozen poultry (without stuffing) should be thawed completely before roasting.

Carving is more easily and attractively done if you allow poultry or a roast to stand 30 minutes after cooking is completed.

THREE PIECE ROAST RACK (On Models so Equipped)

This rack can be used as a standard flat oven shelf, or easily changed into a "V" shaped trivet for supporting a roast as shown above.

Page 12:

ROASTING CHART

(please see download document for roasting chart)

Page 13:

AUTOMATIC BASTER-ROTISSERIE OPERATION

A rotisserie accessory kit is available for certain models from your Kelvinator dealer. The code number of the proper kit is shown on the Range Schematic Diagram. Use the following procedure in setting up your ro-tisserie-baster.

1. Place oven shelf on bottom oven support.

2. Place spit support in holes on broiler pan and place pan (without grill) on shelf.

3. Place forked meat holder having slot for baster on spit with prongs pointing away from handle. Move holder to notches near the handle and tighten wing nut.

4. Push spit through food, being certain that weight is centered. Food properly balanced will rotate smoothly, brown evenly and will not cause motor to drag.

5. Place second meat holder on spit with prongs pointed toward food. Push prongs firmly into food and tighten wing nut on second holder. If necessary, truss food so it will be held in place. It is essential to truss poultry.

6. If your model has a baster pan loosen wing nut on first meat holder, assemble baster unit to slot (near handle) and retighten wing nut. When your range is equipped with this unique feature, you have not only a rotisserie for roasting meat and poultry, but a device for automatically keeping meat basted during cooking. The special broiling pan in your range is designed to hold your favorite basting sauce, marinated sauce, or just pure meat juices. The two arms on the baster dip sauce from the pan on each revolution and drop it on the food being roasted.

7. Pull shelf out to stop position.

Rotisserie cooking is always done with door CLOSED.

Page 14:

8. Place the grooved wheel near the spit handle into recess at top of spit support, unscrew and remove plastic handle from spit, then slide the shelf and baster pan fully into oven, inserting point of spit into motor outlet in rear of oven. (Motor is automatic and starts upon insertion of spit.) This starts rotisserie rotation, then close door.

9. Turn oven selector knob to setting recommended on rotisserie cooking chart (H - high), (M - medium), (L - low), (Rotisserie setting).

10. Turn oven thermostat to "R" or 350°.

11. When cooking is completed, turn thermostat to "OFF" and on self-cleaning models also turn the Bake Clean Knob to OFF. Then assemble handle to spit, pull outward to remove. The motor will stop automatically.

TIPS ON BASTER-ROTISSERIE COOKING

• For best results, in getting the finest flavor, meat and poultry should be at room temperature before placing it on the spit.

• Frankfurters and spareribs are tastier when marinated in barbecue sauce for several hours or overnight. They may then be basted in the same sauce during cooking.

• Thick cuts of meat do not absorb much flavor when marinated. Basting them during cooking will give the outer surface a good flavor and additional sauce may be served at the table.

• If you have a regular meat thermometer, be sure to

insert it into the thickest part of lean meat and parallel to the spit. Be certain it does not rest on bone, fat, or the spit, and that it clears the broil unit, shelf, baster arms and broiler pan as it turns.

• For easier carving, allow roasts to stand about 30 minutes after cooking is completed.

• Poultry should be brushed with butter or margarine or basted during cooking.

• Barbecue sauce should stand for several hours or over night to blend flavors.

BROILING

Broiling is a quick-cook method, using the upper heating element. Steaks, chops, chicken, fish and many other foods, can be broiled in minutes. Broiling results are affected by the distance between food and the broiling element.

TIPS ON BROILING

• Select a meat which is tender with comparatively little connective tissue and some marbling of fat.

• For best results, steaks and chops should be at least one-inch thick.

• To keep meat from curling, slit fatty edge in several places.

• Brush chicken and fish with butter several times as they broil. Other food may be brushed with butter if desired. When broiling fish grease the broiler grid to prevent sticking.

• Broil on one side for slightly more than half the recommended time, season and turn.

• Always pull shelf out to stop position before turning or removing food.

• Using a pair of tongs to turn meat will prevent loss of juices. If tongs are not available, pierce the fat rather than the lean portion.

• To test for doneness, cut a slit in the steak near the bone and check inside color.

• Precooked vegetables may be used for broiling. Add during latter half of broil time.

• Trim outer layer of fat from steaks and chops to reduce spattering. A piece of aluminum foil, lightly crushed and placed in the broiler pan below the grid, will also reduce cleaning effort.

• Remove pan from oven as soon as food is broiled to prevent fat from baking on. Pour off fat; soak pan in HOT sudsy water.

Page 15:

REMEMBER: These recommendations are only a guide. Increase or decrease to suit individual taste. **When broiling frozen meat, allow about 1½ times recommended cooking times.

FOR INCREASED BROWNING -To increase the browning of rare steaks, preheat broil unit at least 5-minutes, and move shelf to highest shelf support.

Page 16:

AUTOMATIC SELF-CLEANING OVENS

Models equipped with the new self-cleaning oven remove normal soil automatically.

BEFORE YOU START THE SELF-CLEANING CYCLE

• Remove broiler pan and other utensils from the oven before cleaning begins. Porcelain surface unit drip pans may be cleaned during oven cleaning cycle.

The four drip pans can be cleaned in the self-clean oven at the same time you clean the oven. Remove excess spills from the pans before placing them in the oven. Place racks on the second and fourth rack positions. Place two drip pans upside down on each rack, so one pan is not directly over the other. For best circulation, pans should not touch each other or the oven walls.

Trim rings are not to be cleaned in the oven, as

they will discolor. Oven racks will also discolor slightly and should be washed by hand if you feel this is objectionable.

If you have a serious spillover, lift-off large clumps of food and wipe up puddles of grease before the cleaning cycle is started. The bottom bake unit lifts up for wiping the oven floor. Excessive spillovers left in the oven may cause smoking during automatic cleaning cycle. For best results use' selfcleaning oven feature frequently, before oven gets too dirty.

THE GASKET ON THE OVEN DOOR SHOULD NOT BE CLEANED. This type of material does not absorb odors, but like all glass-fiber fabrics, the fibers will break if rubbed or flexed excessively. Avoid getting any cleaning materials on the gasket. The gasket may discolor during use; however, this will not alter the effectiveness, of the door seal.

Clean areas outside the oven before starting the cycle. The portion of the oven in front of the bottom bake unit, oven frame and oven liner outside the oven gasket, if soiled. These areas are not exposed to cleaning heat, and therefore, will not clean during cycle. But enough heat will build up to cause soil to bake on. Clean with a detergent solution or soap filled scouring pad. Be sure to rinse thoroughly before self-cleaning cycle begins. During cleaning do not move or bend the glass fiber seal on the oven door.

Remove any utensil from the right-rear surface unit.

Vapor is vented through this unit during the cleaning process.

Be certain the cover is in place over Rotisserie opening in oven (on models with this feature).

DO NOT USE ANY OF THE COMMERCIAL CHEMICAL TYPE OVEN CLEANERS OR THE OVEN PROTECTIVE COATINGS IN OR AROUND YOUR SELF-CLEANING OVEN.

HELPFUL FACTS YOU SHOULD KNOW ABOUT THE SELF-CLEANING OVEN

If oven shelves are left in the oven during a cleaning cycle, they will discolor and may not slide easily.

To make shelves slide more easily, polish edges of the shelves and shelf supports with a soap filled scouring pad. Then wipe with a light coating of salad oil.

Sounds of metal expansion and contraction during self-cleaning are NORMAL.

Smoke may appear through oven vent, particularly if the oven is heavily soiled. If smoking occurs (which irritates your eyes and nose) Pi is because of abnormal or excessive food loads. Excessive food or soil should be removed before starting cycle. Allow oven to cool at least one hour before opening door, clean out excess soil and restart self-cleaning cycle.

THE CONTINUOUS CLEAN OVEN

All interior surfaces of this oven have been coated with a material which oxidizes spilled and spattered foods at normal baking temperatures. This reaction causes the spatters to be broken down and gradually cleaned away from the oven walls.

If an excessive amount of spatter occurs during roasting or broiling, a small amount of the residue may temporarily remain on the walls. These spots will gradually disappear during subsequent oven use. If you prefer more rapid removal, set the oven to 400° F. for a "Special Cleaning" cycle of approximately 2 hours.

The special finish on the oven bottom will remove fat spatters and most soils effectively, but will not clean away spillovers from pies and casseroles. Therefore, a heavy disposable foil (18"x22") should be used under the lower heating element to protect the bottom of the oven (the element can be lifted slightly to insert the foil. Be sure to push the element down to oven bottom).

If the foil is not in place on the oven bottom and a spillover does occur, clean with hot sudsy water after the oven cools. If this is not effective, use a soap-filled pad (S.O.S. or Bril I o). Always rinse well with clean water after using sudsy water or soap pads.

Page 17:

DO! To remove spillovers and stubborn stains use a soft cloth and Sudsy water. If this is not effective use a soap-filled pad (S.O.S. or Brillo). Always rinse well with clean water after using sudsy water or soap pads.

DON'T! Do not use cleansing powder, ammonia, or oven cleaners. These materials can cause permanent damage to the "Special Coating."

Do Not Use Scrapers

CLEANING PROCEDURES

All cooking produces soil on the range. Even when the spatter is not seen, droplets of grease and moisture carried by the cooking vapors are deposited on the surface and around the range. If not cleaned often the soil will become more difficult to remove. A few minutes of quick clean-up after using the range will save hours of scouring later. Wait until the range has cooled before cleaning. Light soil may be cleaned by wiping with a detergent and hot water mixture. Rinse with a damp cloth and wipe dry. Heavy or cooked on soils require special cleaning for different material types. Follow the special cleaning instructions below. If practical, turn off electricity to range before cleaning. Clean your range with a damp cloth only, never a wet one.

SPECIAL CLEANING INSTRUCTIONS

ALUMINUM - can be rubbed with detergent on a damp cloth for range trim pieces. Do not scour or use all-purpose cleaners, ammonia, powdered cleansers or commercial oven cleaners. They can scratch and discolor aluminum.

GLASS, PAINT AND PLASTIC - For built-up grease, make a detergent and water paste. Apply to soil for 30 to 60 minutes, then wipe with a dry paper towel. Rinse with a damp cloth and dry. Lightly scour glass with a very wet, soapy scouring pad. These finishes are used in areas where soiling should not be severe.

PORCELAIN ENAMEL - Gentle scouring with a soapy scouring pad will remove most stubborn spots. Cover spots with an ammonia-soaked paper towel for 30-40 minutes. Scour gently with soap-filled scouring pad and rinse with a mixture of clean water and vinegar. Wipe dry. A cream, non-spray appliance cleaner may be applied to range exteriors stains only. Remove all of the cleaner or the porcelain may become damaged during future heating. DO NOT use spray oven cleaners.

STAINLESS STEEL, CHROME, NICKEL AND COPPER-

Cover stubborn spots with an ammonia-soaked paper towel for 30 to 40 minutes. A soap-filled scouring pad may be used, but not on a mirror finish. Cleaners made for use with stainless steel, chrome or copper may be used. Bluish stains on these materials are caused by over-heating and cannot be removed.

CLEANING THE GLASS CERAMIC SMOOTH-TOP

CLEANING MATERIALS FOR COOK TOP

Some materials recommended by manufacturers for general use on "glass" may contain an ingredient which can damage the cook top. Use recommended materials (below) only. Cleaner-Conditioner should be used regularly to clean and protect surface. If scrubbing is necessary, first use recommended materials below. Then use Cleaner-Conditioner.

Use recommended cleaning materials and follow these basic cleaning suggestions:

1. Thoroughly clean and saturate the cook top with Cleaner-Conditioner before the cook top is used.

2. Make sure bottom of cookware and cooking area

are clean and dry.

3. Select heat settings and cookware large enough for food and liquid. This stops boilovers and spatterings.

4. Wipe up food spills and spatters before they burn on to surfaces.

- Apply a dab of Cleaner-Conditioner in center of each unit-area to be cleaned. (For normal cleaning, start with about â…› teaspoon. Apply more if needed.)

- Dampen clean paper towel and clean unit. (Avoid use of a used dish cloth that may contain grease.)

- Wipe off with another clean, damp paper towel; then wipe dry. If Cleaner-Conditioner becomes too thick 1o squirt easily from container, add a small amount of water. Shake well. Replace cap after use to stop loss of moisture.

IMPORTANT

- Regularly use Cleaner-Conditioner.

- Corning Cleaner-Conditioner may be ordered from your Kelvinator dealer Part No. 1310694.

If you run out of Cleaner-Conditioner, use one of the cleansers listed below. Be sure to get a new supply of Cleaner-Conditioner.

CAUTION

- Do not use sponge or dishcloth. They may leave film of soil-laden detergent water on cook top. This may turn brown and look like a discoloration next time unit is heated. If that happens, Cleaner-Conditioner will remove it.

- Never mix cleaning products! Mixtures may interact, with damaging or hazardous results.

Page 18:

Care and Cleaning

DO USE

1. Baking soda.

2. BON AMI®.

3. PAN DANDY

4. Non-impregnated plastic and nylon pads, such as: DOBIE® scouring pad, SKRUFFY scouring pad, TUFFY plastic mesh ball.

5. Delete® cleaner or Bar Keepers Friend (for stubborn stains, these two are especially recommended).

6. For burned on material, scrape with single-edged razor blade, held at a 30° angle.

DO NOT USE

1. Avoid abrasive plastic, nylon and cloth pads such

as:

RESCUE® scouring pads SCOTCH-BRITE® scouring pads GOLDEN FLEECE® cleaner and scour cloth. These can scratch.

2. Avoid metal pads such as:

CHORE GIRL® pot cleaners KURLY KATE® pot cleaners S.O.S. soap pads PADDY®.

These can metal-mark and scratch.

3. Avoid heavy-duty cleansing powders such as:

COMET® cleanser AJAX® cleanser.

These can scratch, depending on their abrasiveness and cleaning pressure applied.

4. Avoid chemical oven cleaners. These can etch the cook top surface and are caustic.

5. Avoid rust stain removers containing hydro-fluoric acid such as:

WHINK® rust stain remover ZUD® rust stain remover.

6. Avoid CLOROX® bleach and don't use ammonia.

SPECIAL CLEANING INSTRUCTIONS FOR MINERAL DEPOSITS AND DISCOLORATIONS

Problem: A gray brown stain that is not removed when using Cleaner-Conditioner.

Cause: Condensation, when cooking, often collects

and drips from cookware. The minerals found in a water supply and foods may cause a gray or brown film to develop on cook top. This film is so thin it cannot be felt and appears to be under cook top.

To Prevent: Daily and proper use of Cleaner-Conditioner.

To Remove:

• Mix a small amount of new improved DELETE® or BAR KEEPERS FRIEND with tap water to form a thick, wet paste.

• Apply mixture to stained area.

• Let stand 45 minutes.

• Scrub with clean, damp paper towel.

• Clean remaining paste away with damp paper towel.

• Apply dab of Cleaner-Conditioner and polish with paper towel.

* DELETE® and BARKEEPERS FRIEND are available at better food markets nationally.

CERAMIC SMOOTH-TOP PROBLEMS (please see download document for chart)

Page 19:

HELPFUL HINTS

WHEN MOVING

• Tape doors and drawer shut.

• Securely fasten removable interior parts, including removable parts of oven, or remove and pack separately.

• Tape all rotary and timer knobs to prevent their coming off and being lost in transit.

• The oven light switch button, located above and to the right of the oven (on models so equipped), should be taped down whenever the range is transported.

• Tape surface and oven unit in place.

BEFORE CALLING THE SERVICEMAN

Often, service calls can be avoided! If you feel your Electric Range is not operating properly, make sure you have followed instructions in this booklet, and your Users Instruction Folder.

IF YOU NEED SERVICE ...

If you still cannot locate the cause of trouble, call your Authorized Service Dealer. Insist on genuine parts manufactured or approved by the manufacturer - these parts were engineered to work best in your appliance. To speed service, always give model and serial number found on the serial plate, which is riveted above and to left of oven; it is visible when door is open.