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USING YOUR RANGE
OVEN DOOR
Do not place excessive weight on an
open oven door or stand on an open
oven door as, in some cases, it could
cause the range to tip over, breakage of
the door or serious injury.
When opening oven door, allow steam
and hot air to escape before reaching in
oven to check, add or remove food.
To remove lift-off door:
Open door to
the “stop” position (opened about 4
inches) and grasp door with both hands
at each side. Do not use door handle to
lift door. Lift up evenly until door clears
the hinge arms.
CAUTION:
Hinge arms are spring mounted and
will slam shut against the range if acci-
dently hit.
Never place hand or fin-
gers between the hinges and the
front oven frame.
You could be in-
jured if hinge snaps back.
To replace door:
Grasp door at each
side, align slots in the door with the
hinge arms and slide door down onto
the hinge arms until completely seated
on hinges.
Do not attempt to open or close door
until door is completely seated on
hinge arms. Never turn on oven unless
door is properly in place. When bak-
ing, be sure door is completely closed.
Baking results will be affected if door is
not securely closed.
STORAGE DRAWER
The storage drawer at the bottom of the
range is safe and convenient for storing
metal and glass cookware. DO NOT
store plastic, paperware, food or flam-
mable material in this drawer. Remove
drawer to clean under range.
To remove:
Empty drawer then pull
drawer out to the first stop position. Lift
up front of drawer and pull to the second
stop position. Grasp sides and lift up and
out to remove drawer. Gently move
drawer side-to-side as you pull the
drawer out.
To replace:
Fit ends of drawer glides
onto rails. Lift up drawer front and gently
push in to first stop position. Gently
move drawer side-to-side as you push
in the drawer. Lift up drawer again and
continue to slide drawer to the closed
position.
LEVELING LEGS
Some floors are not level. For proper
baking, your range must be level. Level-
ing legs are located on each corner of
the base of the range. Place a level hori-
zontally on an oven rack and check
front-to-back and side-to-side. Level
range by turning the legs.
ANTI-TIP BRACKETS
To prevent range from accidently tip-
ping, range should be secured to the
floor by sliding rear leveling leg into the
anti-tip bracket supplied with the range.
EYE-LEVEL OVEN
The upper oven will either be a conven-
tional oven or a microwave oven.
Do not use upper oven for cooking items
that are heavy or bulky to handle, espe-
cially if considerable amounts of hot fats
or liquids are involved. Removing such
foods from the oven is difficult and can
be hazardous.
Conventional Oven:
This oven fea-
tures the continuous cleaning oven. The
size of this oven makes it convenient for
cooking smaller quantities of food. How-
ever, it does have some limitations. Do
not use a large cookie sheet, pan or
other utensils which will block air flow in
the oven. For optimum results, use the
lower oven for critical cooking or deli-
cate baking.
Microwave Oven:
Refer to the sepa-
rate use and care booklet for informa-
tion on the microwave oven.
