Before Using the Oven

Read all instructions before using.To avoid discoloration during use, follow the tips in the Maintenance section.What to do if you smell gasOpen windows.Do not try to light any appliance.Do not touch any electrical switch.Do not use any phone in your building.Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.If you cannot reach your gas supplier, call the fire department.Do not place plastic or flammable items on the cooktop. They may melt or ignite if left too close to the vent.Do not place closed containers on the cooktop. The pressure in closed containers may increase, which may cause them to burst.Metal items will become very hot if they are left on the cooktop, and could cause burns.Handles of pots and pans on the cooktop may become hot if left too close to the vent.Avoid opening the oven door more than necessary during use. This helps the oven maintain temperature, prevents unnecessary heat loss, and saves on energy use.Make sure the electrical power cord and the gas valve are properly connected.Confirm the correct usage of the range for the type of food you will cook.Make sure you know how to use the oven (temperature setting, time setting and recipe) for best results.If using an oven thermometer in the oven cavity, temperatures may differ from the actual set oven temperature with all modes.In case of power failure, do not use the oven.Do not attempt to operate the electric ignition during an electrical power failure.The oven and broiler cannot be used during a power outage. If the oven is in use when a power failure occurs, the oven burner shuts off and cannot be re-lit until power is restored. Once power is restored, you will need to reset the oven (or Broil function).Do not block, touch or place items around the oven vent during cooking.Your oven is vented through ducts at the center above the burner grate. Do not block the oven vent a when cooking to allow for proper air flow. Do not touch vent openings or nearby surfaces during any cooking operation.Do not cover racks or oven bottom with aluminum foil.You may see condensation on the oven door glass.As the oven heats up, the heated air in the oven may cause condensation to appear on the oven door glass. These water drops are harmless and will evaporate as the oven continues to heat up.

Oven Vent

Areas near the vent may become hot during operation and may cause burns. Do not block the vent opening. Avoid placing plastics near the vent as heat may distort or melt the plastic.It is normal for steam to be visible when cooking foods with high moisture content.Oven VentThe edges of the range vent are sharp. Wear gloves when cleaning the range to avoid injury.Do not block, touch or place items around the oven vent during cooking.Do not block the oven vent when cooking to allow for proper air flow. Do not touch vent openings or nearby surfaces during any cooking operation.

Using Oven Racks

The racks have a turned-up back edge that prevents them from being pulled out of the oven cavity.Replace oven racks before turning the oven on to prevent burns.Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.Only arrange oven racks when the oven is cool.Do not place objects heavier than 33 lb (15 kg) on the racks. Do not place heavy objects on the corners of the racks. Doing so can damage the racks.Pull the rack straight out until it stops.Lift up the front of the rack and pull it out.Place the end of the rack on the support.Tilt the front end up and push the rack in.

Bake

Bake is used to prepare foods such as pastries, breads and casseroles.The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).Press Bake.Set the oven temperature: Press plus(+) until 375 °F (190 ℃)appears in the display.Press START. The oven starts to preheat.As the oven preheats, the temperature is displayed and rises in 5-degree increments. Once the oven reaches the set temperature, a tone sounds and the oven light blinks on and off.When cooking is complete, press CLEAR/OFF.Remove the food from the oven.It is normal for the convection fan to operate periodically throughout a normal bake cycle in the oven. This is to ensure even baking results.Baking time and temperature will vary depending on the characteristics, size, and shape of the baking pan used.Check for food doneness at the minimum recipe time.Use metal bakeware (with or without a nonstick finish), heatproof glass-ceramic, ceramic or other bakeware recommended for oven use.Dark metal pans or nonstick coatings will cook food faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods.The oven bottom has a porcelain-enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately.

Convection Mode (Model LRG3193, LRG3194)

The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks.Setting the Convection Function(For example, cooking at 375 °F)Press the Conv. Bake button. The display flashes 350 °F.Set the oven temperature: Press plus(+) until 375 °F appears in the display.Press START.As the oven preheats, the display shows increasing temperatures in 5-degree increments. Once the oven reaches the set adjusted temperature, a tone sounds and the oven light flashes on and off. The display shows the auto-converted oven temperature, 350 °F, CONV.When cooking has finished or to cancel, press the CLEAR OFF button.The oven fan runs while convection baking. The fan stops when the door is open. In some cases, the fan may shut off during a convection bake cycle.Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds.Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster.When using Convection Bake, place the oven racks in positions suggested in the charts in this manual.Multiple oven rack cooking may slightly increase cook times for some foods.Cakes, cookies and muffins have better results when using multiple racks.

Recommended Baking and Roasting Guide

Baking results will be better if baking pans are centered in the oven as much as possible. If cooking on multiple racks, place the oven racks in the positions shown.Multiple-rack cooking saves time and energy. Whenever possible, cook foods requiring the same cooking temperature together in one oven.Multiple rack bakingStandard rack (Position 3)Standard rack (Position 5)Multiple rack bakingStandard rack (Position 1)Standard rack (Position 4)Single rack bakingStandard rackFoodRack positionCakesLayer cakes Bundt cakesAngel food cake 233CookiesSugar cookiesChocolate chipsBrownies333PizzaFresh Frozen4 4Pastry CrustFrom scratchRefrigerated44BreadsBiscuit, cannedBiscuit, from scratchMuffins554DessertsFruit crisps and cobblers, from scratch Pies, from scratch, 2-crust fruit33CustardsCheesecake, crème brulée2SoufflésSweet or savory2CasseroleFrozen lasagna5FoodRack positionBeefRibRareMediumWell done222Boneless rib, top sirloinRare MediumWell done2 22BeeftenderloinRareMedium22PorkRib2Bone-in, sirloin2Ham, cooked2PoultryWhole chicken3Chicken pieces3Turkey3

Broil

The Broil function uses intense heat from the upper heating element to cook food. Broiling works best for tender cuts of meat, fish, and thinly cut vegetables.Do not use a broiler pan without a grid. Oil can cause a grease fire.Do not cover the grid and broiler pan with aluminum foil. Doing so will cause a fire.Always use a broiler pan and grid for excess fat and grease drainage. This will help to reduce splatter, smoke, and flare-ups.When using your broiler, the temperature inside the oven will be extremely high. Take care to avoid possible burns by:Keeping the door closed when broilingAlways wearing oven mitts when inserting or removing food itemsThis range is designed for closed-door broiling. Close the door to set the Broil function. If the door is open, the Broil function cannot be set and "door" appears on the display. Close the door and reset the Broil function. If the door is opened during broiling, the broil burner turns off after five seconds. The broiler turns back on automatically once the door is closed.Press Broil. Press Broil repeatedly to switch between Hi and Lo.Press START. The oven begins to heat.Let the oven preheat for approximately five minutes before cooking the food if using Broil.Place food in the oven.Close the oven door. The oven door must be closed during broiling.Press CLEAR/OFF to cancel at any time or when cooking is complete.Due to the intense heat associated with broiling, it is normal to experience smoke during the cooking process. This smoke is a natural byproduct of searing and should not cause you to worry. If you are experiencing more smoke than you are comfortable with, use the following tips to reduce the amount of smoke in your oven.Always use a broiler pan. Do not use saute pans or regular baking sheets for safety reasons.The broiler pan should always be thoroughly cleaned and at room temperature at the beginning of cooking.Always run your cooktop ventilation system or vent hood during broiling.Keep the interior of your oven as clean as possible. Leftover debris from prior meals can burn or catch fire.Avoid fatty marinades and sugary glazes. Both of these will increase the amount of smoke you experience. If you would like to use a glaze, apply it at the very end of cooking.If you are experiencing significant smoke with any food item, consider:Lowering the broiler to the Lo setting.Lowering the rack position to cook the food farther away from the broiler.Using the Hi broil setting to achieve the level of searing you desire, and then either switching to the Lo broil setting, or switching to the Bake function.As a rule, fattier cuts of meat and fish will produce more smoke than leaner items.Adhere to the guidelines in the Recommended Broiling Guide section whenever possible.

Recommended Broiling Guide

The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan designed for broiling.Grid (sold separately)Broiler pan (sold separately)FoodQuantity and/or ThicknessRack PositionFirst Side (min.)Second Side (min.)CommentsHamburgers9 patties 1/2 to 3/4" thick76-74-5Space evenly. Up to 9 patties may be broiled at once.Beef Steaks 1" thick 1 to 11/2 lbs.Rare675Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat.Medium6125-6Well done6138-911/2" thick 2 to 2 1/2 lbs.Rare4106-7Medium412-1510-12Well done42516-18Toast1 to 9 pieces51-21-2Chicken1 whole, 2 to 21/2 lbs., split lengthwise 235-4025Broil skin-side-down first.2 Breasts225-3010-15Lobster Tails2–46 to 8 oz. each313-16Do not turn overCut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.Fish Fillets1/4 to 1/2" thick57-86Ham Slices (precooked) 1" thick3105 1/2" thick47 4 Pork Chops Well done2 (1/2" thick)41082 (1" thick) about 1lb.4138-9Lamb Chops 2 (1" thick) about 10 to 12 oz.Medium564-7Well done510102 (1 1/2" thick) about 1lb.Medium5104-6Well done51712-14Bacon1/2 lb. (about 8 thin slices)483This guide is only for reference. Adjust cook time according to your preference.Do not use the gliding rack in position 7.The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-borne illness.The USDA has indicated the following as safe minimum internal temperatures for consumption:Ground beef: 160 °F (71.1 °C)Poultry: 165 °F (73.9 °C)Beef, veal, pork, or lamb: 145 °F (62.8 °C)Fish / Seafood: 145 °F (62.8 °C)BeefSteaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning.SeafoodWhen broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.VegetablesToss your vegetables lightly in oil before cooking to improve browning.