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Installing
YourRange
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, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
a sheet of plywood (or similar
material) as follows: When the
j?oor covering ends at the front of
the mnge, 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.
Leveling the
Range
(on models so equipped)
Leveling screws are located on
each corner of the base of the
range. By removing the bottom
drawer, you can level the range to
an uneven floor with the use of
a nutdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer,
insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
One of the rear leve~ing screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8" between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket.
Energy-SavingTips
Surface Cooking
Use cooking utensils of medium
weight aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
Use
correct heat for cooking task:
HIGH—to start cooking (if time
allows,
do not use HIGH heat to
start) .
MEDIUM HIGH—quick
brownings.
MEDIUM—slow
frying.
LOW—finish cooking most
quantities, simmer-double
boiler
heat, finish cooking, and special
for small quantities.
WARM-to
maintain serving
temperature of most foods.
When boiling water for tea
or coff=, heat only the amount
needed. It is not economical to boil
a container full of water for only
one or two cups.
Oven Cooking
Preheat the oven only when
necessary. Most fds
will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in the oven promptly afier
the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep
door open as
short a time as possible if it is
opened.
Cook
complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
fds
that cook at the same
temperature and in approximately
the same time.
Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
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