Brown Stove Works Range 24 Range User Manual
24”, 30” and 36” Range Models  
48” and 60” Range Models  
36” and 48” Cooktop Models  
Your exact model may not be pictured.  
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FIVESTAR  
INSTALLATION INSTRUCTIONS  
Please read these instructions  
40” MINIMUM  
before attempting to install this  
range  
Unpacking  
Check the range carton for visible  
damage. If there is damage or even  
creases in the carton contact the  
carrier, request an inspection, and file  
the appropriate freight claim. Do not  
refuse shipment. Responsibility for  
shipping damage is with the carrier  
and the dealer or end user. Cut the  
shipping straps then carefully lift the  
carton up from the range. This will  
help eliminate possible damage to the  
backguard that is packed in the top of  
the range carton.  
13”  
WIDTH OF  
RANGE  
MAXIMUM  
6”  
*SEE NOTE  
MINIMUM  
24”  
18” MINIMUM  
36”  
FLUSH  
MOUNT  
5”  
34”  
26”  
110V ELECTRICAL  
CONNECTION AREA  
SURFACE  
MOUNT  
240V DUAL FUEL  
MODELS ONLY  
Remove, unwrap, and temporarily lay  
aside any parts that are not attached  
to the range. Make sure no parts are  
left in the carton for accidental  
disposal. Carefully inspect the range  
for damage.  
*NOTE:  
FOR HARD PIPING  
SEE PAGE 5.  
CABINET CUT-OUT  
24” RANGE = 24 3/16”  
30” RANGE = 30 3/16”  
36” RANGE = 36 3/16”  
48” RANGE = 48 3/16”  
60” RANGE = 60 3/16”  
FIG. 1 WALL CLEARANCES  
The standard top (not sealed) burners  
are held in place with a screw to  
protect them while in transit. These  
shipping screws are to be removed to  
give proper top burner operation and  
allow easy removal.  
INSTALLATION OF ANTI-TIP BRACKET  
ON 24”, 30” AND 36” MODELS  
1) PLACE RANGE IN PROPER LOCATION WITH BACK OF RANGE AGAINST REAR WALL.  
2) ADJUST LEG LEVELERS TO MATCH COUNTER HEIGHT.  
3) REMOVE RANGE AND INSTALL ANTI-TIP BRACKET TO WALL, SEE NOTE, FIG. 2.  
4) REINSTALL RANGE. ANTI-TIP BRACKET FLANGE MUST ENTER SLOT IN BACK TO  
PREVENT TIPPING.  
ANTI-TIP  
BRACKET  
EXHAUST  
C SLOT IN  
BACK  
WARNING: To reduce the risk of tipping the  
appliance by abnormal usage or improper  
door loading, the appliance must be secured  
by properly installing the anti-tip device  
packed with the appliance. To check the  
installation remove the right top burner grates  
and pan and verify that the anti-tip device is  
engaged in the backguard slot.  
DOWN  
UP  
VENTILATION  
NOTE:  
ADD TO VERTICAL DIMENSION  
DISTANCE BETWEEN CABINET  
BOTTOM & FLOOR SURFACE  
FIG. 2  
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3
WALL CLEARANCES  
GAS AND ELECTRIC CONNECTIONS  
connection prior to moving the range  
into place. The gas supply line must  
be at least the same size or greater  
than the inlet line of the range. All  
FiveStar ranges use a 1/2” NPT inlet.  
Check any installer-supplied intake  
pipes and fittings visually and blow  
them out with compressed air to clear  
any dirt particles, threading chips, or  
other foreign matter before installing  
in a service line.  
We suggest that you have the dealer  
Wall Clearances  
where you purchased your new unit  
install it or have him arrange with a  
local plumber to make the  
All units must be installed in  
accordance with minimum side wall  
clearances and clearances extended  
vertically above the cooking top. See  
Figs. 1 & 6 for illustration. This unit  
may not be installed directly adjacent  
to sidewalls, tall cabinets, tall  
appliances, or other side vertical  
surfaces above the 36” cooking  
surface height. There must be a  
minimum of 6” vertical side clearance  
to either side of the appliance  
installation. Installation must conform  
with local codes. In the absence of  
local codes, the installation must  
conform with the National Fuel Gas  
Code, ANSI Z223.1 Latest Edition in  
the U.S.A. Canadian installations  
must conform with CAN 1-B149.1 or  
.2. To prevent gas leaks, use an  
The Unit should be connected to a  
supply line with 1/2 inch black iron  
pipe or a certified flexible connector,  
(See Figure 3,4 & 5). For U.S.A.  
installations, flexible connectors must  
comply with ANSI Z21.69 (latest  
edition) or for Canadian installation  
CAN/CGA-6.16 (latest edition  
approved sealing compound, which is  
resistant to liquefied petroleum gases,  
on all threaded connections.  
extending from the cooking surface to  
18” above to a maximum wall cabinet  
depth of 13”, see Figs. 1 & 6.  
All gas models come equipped with a  
three-wire (two conductor with ground)  
supply cord. Dual-fuel ranges are not  
supplied with a range connection  
cord. The unit must be electrically  
grounded and installed in accordance  
with local codes. In the absence of  
local codes the installation must  
Combustible surfaces above the unit  
must be a minimum of 40” above the  
unit’s top cooking surface for the full  
width of the appliance if a range hood  
is not used. If a hood is used we  
recommend 30” to the bottom of the  
hood above the top cooking surface  
(Top of hood 7’ from floor).  
revision) with suitable strain reliefs.  
Manifold pressure should be checked  
with a manometer. For natural gas 4”  
wcp is required. For LP gas 10” wcp  
is required. The incoming line  
pressure must be at least 1” wcp  
higher (but no more than 14” wcp)  
than the manifold pressure.  
comply with ANSI/NFPA 70 (latest  
edition) in the U.S.A. or for Canadian  
installations C22.1 (latest edition).  
ANY OPENINGS IN THE WALL  
BEHIND THE UNIT AND IN  
THE FLOOR UNDER THE  
RANGE MUST BE SEALED.  
INSTALLER: INFORM THE  
CONSUMER OF THE  
LOCATION OF THE GAS  
SHUT-OFF VALVE.  
(a) The appliance and its individual  
shutoff valve must be disconnected  
from the gas supply piping system  
during any pressure testing of that  
system at test pressures in excess of  
1/2 psig (3.5 kPa).  
FiveStar hoods may be installed from  
24” to 36” above the cooking surface.  
A minimum of 28” is required when a  
FiveStar backsplash with warming  
shelves is used.  
BEFORE PLACING THE  
RANGE IN OPERATION  
CHECK FOR GAS LEAKS  
WITH A SOAPY WATER  
SOLUTION. DO NOT USE AN  
OPEN FLAME TO CHECK  
FOR LEAKS.  
(b) The appliance must be isolated  
from the gas supply piping system by  
closing its individual manual shutoff  
valve during any pressure testing of  
the gas supply piping system at test  
pressures equal to or less than 1/2 psig  
(3.5 kPa).  
Gas and Electric  
Connections  
Plug in the electric power supply cord  
and make certain that the gas stub-out  
is prepared properly for the gas  
NOTE: THESE INSTALLATION  
INSTRUCTIONS SHOULD  
REMAIN WITH THE UNIT  
FOR FUTURE REFERENCE.  
4
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piping method is used, you must  
carefully align the pipe; the range  
cannot be moved after the connection  
is made.  
connector to the adapter on the range.  
Position range to permit connection at  
the shut-off valve or vise versa.  
Connecting the Range to Gas  
Shut off the main gas supply valve  
before disconnecting the old range  
and leave it off until new hook-up has  
been completed. Don’t forget to  
relight the pilot on other gas  
appliances when you turn the gas  
back on.  
5. When all connections have been  
made, make sure all range controls  
are in the off position and turn on the  
main gas supply valve. Use a liquid  
leak detector at all joints and  
connections to check for leaks in the  
system.  
To prevent gas leaks, put pipe joint  
compound on, or wrap pipe thread  
with Teflon* tape all around male  
(external) pipe threads.  
Because hard piping restricts  
movement of the range, the use of an  
A.G.A.-certified flexible metal  
appliance connector is recommended  
unless local codes require a hard-  
piped connection.  
1. Install a manual gas shut-off valve  
in the gas line in an easily accessed  
location outside of the range. Make  
sure everyone operating the range  
knows where and how to shut off the  
gas supply to the range.  
CAUTION: DO NOT USE A FLAME  
TO CHECK FOR GAS LEAKS.  
When using test pressures greater  
than 1/2 psig to pressure test the gas  
supply system of the residence,  
disconnect the range and individual  
shut-off valve from the gas supply  
piping. When using test pressures of  
1/2 psig or less to test the gas supply  
system, simply isolate the range from  
the gas supply system by closing the  
individual shuf-off valve.  
When codes require hard piping,  
piping must be recessed into or enter  
through the rear wall, See Fig. 1.  
Openings are provided in the back  
cover for through the wall piping.  
2. Install male 1/2” flare union  
adapter to the 1/2” NPT internal  
thread at inlet of the regulator. Use a  
backup wrench on the regulator fitting  
to avoid damage.  
On sealed burner models the nipple  
provided, See Fig. 4, must be  
removed and replaced with piping as  
illustrated in Fig. 5.  
3. Install male 1/2” or 3/4” flare  
union adapter to the NPT internal  
thread of the manual shut-off valve,  
taking care to back-up the shut-off  
valve to keep if from turning.  
Never use an old connector when  
installing a new range. If the hard  
4. Connect flexible metal appliance  
*Teflon: Registered trademark of Dupont.  
Flexible  
Rigid Pipe  
Hookup  
Connector  
Flexible Connector and Rigid Pipe Hookups for  
Models Equipped with Standard Burners  
Hookup  
Pressure  
Regulator  
90˚  
Elbow  
Union  
Adapter  
Nipple  
FIG. 3  
Black Iron Pipe  
Union  
Flex Connector  
(6 ft. max.)  
Manifold Pipe  
Nipple  
Adapter  
Gas  
Shut-off  
Valve  
Installer: Inform the  
consumer of the location  
of the gas shut-off valve.  
1/2” or 3/4”  
Gas Pipe  
Flexible Connector Hookup for Models  
Equipped with Sealed Burners  
Rigid Pipe Hookup for Models Equipped  
with Sealed Burners  
Pressure  
Regulator  
Pressure  
Regulator  
90˚  
Elbow  
90˚ Elbow  
Adapter  
Black  
Iron Pipe  
Nipple (provided)  
Flex Connector  
Union  
Nipple  
Union  
Nipple  
(6 ft. max.)  
Adapter  
Installer: Inform the  
consumer of the  
location of the gas  
shut-off valve.  
Installer: Inform the  
Gas  
Shut-off  
Valve  
Gas  
Shut-off  
Valve  
consumer of the  
location of the gas  
shut-off valve.  
1/2” or 3/4”  
Gas Pipe  
1/2” or 3/4”  
Gas Pipe  
5
FIG. 4  
FIG. 5  
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Backguard Assembly  
The backguard, located in the “top  
pack” of the range, must be installed  
prior to placing the range in position  
for gas hookup. See Figure 7.  
NOTE: COOKTOPS DO NOT HAVE LEVELING LEGS.  
CABINET SUPPORT MUST BE LEVEL.  
NEVER BLOCK THE FLOW  
OF AIR FOR COMBUSTION  
OR VENTILATION. SEE  
INSTRUCTION FIG. 2.  
40” MINIMUM  
13”  
MAXIMUM  
Positioning/Leveling  
WIDTH OF  
RANGE  
To position the range use a lift jack or  
enough manpower to lift the range  
completely. Avoid sliding, pushing, or  
pulling the range because this  
2”  
6” MINIMUM  
18” MINIMUM  
2”  
increases the possibility of bending  
the legs or the coupling connectors  
and could also result in damage to the  
floor covering.  
2”  
1 1/2”  
36”  
2”  
6 3/16”  
Ranges and built-in cooktops must be  
level to obtain proper cooking results.  
Ranges adjust from 35 7/8” to 37 7/8” or  
2” max. All units must be level front-  
to-back and side-to-side. See Fig. 2.  
CUT-OUT WIDTH  
48” COOKTOP = 48 3/16”  
36” COOKTOP = 36 3/16”  
12”  
ELECTRICAL  
CONNECTION  
AREA  
CUT-OUT HEIGHT  
6 3/16” including  
countertop thickness  
2 1/2”  
5 1/2”  
GAS CONNECTION  
AREA  
Built-in cooktops must be installed in  
a cut-out and on a level surface, as  
illustrated in Fig. 6.  
24” DEEP BASE CABINETS  
SUGGESTED  
FIG. 6 COOKTOP INSTALLATION CLEARANCES  
Adjustments  
ALL ADJUSTMENTS AND/OR  
CONVERSIONS MUST BE  
MADE BY THE INSTALLER  
OR SERVICING UTILITY  
DURING INSTALLATION.  
NOTE:  
FASTENERS ARE  
PROVIDED AND MUST  
BE REMOVED  
AND RE-USED  
AMOUNT PROVIDED:  
30” - 4  
SEALED TOP BURNER  
MODELS ARE FACTORY SET  
FOR THE GAS FOR WHICH  
THEY ARE TO BE USED.  
THEY CANNOT BE CHANGED  
FROM ONE GAS TO  
36” - 4  
48” - 5  
60” - 6  
ANOTHER WITHOUT  
FACTORY AUTHORIZATION.  
Appliances will either be set for use  
with Natural gas or Propane (LP) gas.  
The factory orifice setting is indicated  
by a second alpha prefix letter in the  
model number. The letter “T”  
indicates a natural gas setting. The  
letter “P” indicates a propane (LP)  
setting.  
FIG. 7 BACKGUARD INSTALLATION  
6
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Oven/Griddle Control  
(Thermostat)  
Vari-Flame™ . . . FiveStar  
FIG. 10 STANDARD BURNER  
CONVERSION  
Standard front burners are equipped  
with a true center-simmer feature that  
is factory set. The burner orifice hoods  
are black for NAT. gas and brass for  
LP. gas. If the range is to be converted  
from NAT. gas to LP. or vice versa call  
800-251-7224 for proper orifices and  
instructions.  
The oven pilot gas selector screw is  
located on this control. To change  
oven pilot gas setting: (A) Remove  
oven control knob by pulling straight  
out. The oven gas selector screw is  
found in the lower left hand corner  
indicating “LP” or “N”. (B) These  
letters will appear upside down  
LP GAS SETTING  
N
L P  
Tighten orifice hoods for surface and  
oven burners approximately two  
complete turns and adjust air  
shutters. The gas pressure regulator  
must be set to the LP gas setting to  
provide 10 inches water column  
pressure.  
reading “N” and “LP”. (C) Rotate the  
adjustment screw tab to the proper  
setting. See Figure 8.  
Oven pilot selector key  
switches from LP to NAT  
(vice versa).  
Pointer  
FIG. 12 VARI-FLAME™  
CENTER SIMMER BURNER  
Front View  
Oven and Griddle Burners  
FIG. 8 PILOT GAS SELECTOR KEY  
These burners are supplied gas by  
automatic safety valves. The safety  
valve orifice must be set for the gas  
being used. See Figure 10. This valve  
is located at the base of the oven  
NAT. GAS SETTING  
NAT  
Unscrew orifice hoods for surface  
and oven burners approximately two  
complete turns and adjust air  
shutters. The gas pressure regulator  
must be set to the NAT. setting to  
provide 4 inches water column  
pressure.  
LPG  
burner in the broiler compartment and  
at the base of the griddle burner in the  
burner box under the griddle assembly.  
Flame Height  
Harper-Wyman  
Regulator  
Improper flame height is inefficient  
and unsafe. The flame on these burners  
should be blue in color and  
approximately 1 1/4” in height. See  
Figure 13.  
FIG. 9 PRESSURE REGULATOR  
CONVERSION  
BURNER PAN  
3 / 8  
All ranges are equipped with a gas  
pressure regulator for controlling and  
maintaining a uniform gas pressure in  
the gas manifold of the range. The  
burner orifices are sized for the gas  
pressure delivered by the regulator  
supplied. The pressure regulator  
must not be removed. To convert the  
regulator from one gas to another  
remove convertor cap by inserting a  
coin into slot in top an twisting, turn  
cap over and re-install. See Fig. 9.  
1”  
1
1/4”  
OVEN BURNER  
FLAME HEIGHT  
FIG. 11 TOP BURNER LOCATION  
Top burners have LOW, MEDIUM,  
and HIGH positions. Adjust gas and  
air mixture in the HIGH position. To  
adjust LOW turn knob to LOW,  
remove knob and while holding the  
valve stem in the LOW setting with a  
pair of pliers turn the adjusting screw  
until a flame of approximately 1/8” is  
obtained.  
Pilot is out when control dial  
is “OFF.” Spark electrode is  
directly above “CHUTE.”  
Standard top burners . . . Be sure  
the shipping screws have been  
removed from the burners. The  
correct positioning should place the  
top of the burner head approximately  
3/8” below the cooking surface. See  
Fig. 11.  
1
1/4”  
GRIDDLE BURNER  
FLAME HEIGHT  
High flames on surface burners are  
inefficient and unsafe. The flame  
should always be adjusted so that it  
is no larger than the bottom of the  
pan.  
FIG. 13  
NEVER USE THE OVEN FOR  
STORAGE  
7
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SAFETY INSTRUCTIONS  
• Read all instructions before using  
this appliance.  
Statistics show many accidents  
occur in the home. Most of these  
could be prevented with care and  
judgment. Use this appliance only  
for its intended use as described in  
this manual. When using appliances,  
basic safety precautions should be  
observed, including the following:  
CAUTION: ITEMS OF  
Do not  
INTEREST OF CHILDREN  
SHOULD NOT BE STORED IN  
CABINETS ABOVE A RANGE.  
THE RISK CAN BE REDUCED  
BY INSTALLING A RANGE  
HOOD THAT PROJECTS  
use gas  
broiler for  
storage.  
• Be sure your appliance is properly  
installed and grounded by a  
qualified technician in accordance  
with the provided installation  
instructions.  
• Due to potential hazard don’t use  
the oven or broiler space for  
• Don’t attempt to repair or replace  
any part of your range unless it is  
specifically recommended in the  
book. All other servicing should be  
referred to a qualified technician.  
HORIZONTALLY A MIN. OF 5  
INCHES BEYOND THE  
BOTTOM OF THE CABINETS.  
storage. The top of the range should  
never be used for storage either.  
Flammable items can catch fire and  
plastic items may ignite or melt.  
• WARNING - All ranges can tip  
and injury could result. To prevent  
accidental tipping of the range,  
attach it to the wall or floor. See  
Figure 2.  
BEFORE PERFORMING ANY  
SERVICE, DISCONNECT THE  
RANGE POWER SUPPLY AT  
THE HOUSEHOLD  
DISTRIBUTION PANEL BY  
REMOVING THE FUSE OR  
SWITCHING OFF THE  
• Never wear loose-fitting or  
hanging garments while using the  
appliance. Flammable material  
could be ignited if brought in  
contact with hot surfaces or open  
flames and may cause severe burns.  
CIRCUIT BREAKER.  
• Keep hood and grease filters clean  
to maintain good venting and to  
avoid grease fires.  
• Use only dry pot holders . . . moist  
or damp pot holders on hot surfaces  
may result in burns from steam. Do  
not let pot holders touch hot surfaces  
of the range. Do not use a towel or  
other bulky cloth as a pot holder.  
• When preparing your meals a  
great deal of heat is generated,  
consequently some parts of the  
range will become HOT. Consider  
this in choosing the location for  
your range. Don’t leave children  
unattended near the range when it’s  
in use or while the surfaces are still  
hot from use. They should never be  
allowed to sit or stand on any part  
of the appliance.  
• Do not let cooking grease or other  
flammable materials accumulate  
in or near the range.  
• Do not use water on grease fires.  
Never pick up a flaming pan.  
Smother flaming pan on surface unit  
by covering pan completely with  
well-fitting lid, cookie sheet or flat  
tray. Flaming grease outside a pan  
can be put out by covering with  
baking soda or, if available, a multi-  
purpose dry chemical or foam type  
fire extinguisher.  
• Never allow children to play with  
the range controls. Teach them that  
the range and pans on it can be hot.  
Don’t allow anyone to climb about  
the range or use it or the doors for  
stepping, leaning, or sitting.  
Possible hazards or injuries may  
result. It’s recommended that  
practices of storing items above the  
stove be discontinued.  
• On a cold morning you might be  
tempted to use the range as a  
kitchen heater – DON’T! Use of  
the range in this manner may be  
hazardous. Oven controls and other  
valve components are not designed  
for heating use. Never use your range  
for warming or heating the room.  
EACH HOUSEHOLD SHOULD  
HAVE AN APPROPRIATE  
FIRE EXTINGUISHER FOR  
USE IN THE EVENT OF A  
HOUSE FIRE.  
8
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• DO NOT TOUCH BURNERS,  
BURNER GRATES, OR  
INTERIOR SURFACE OF  
• Don’t heat unopened food  
containers in the oven. Pressure  
could build up and the container  
could burst causing an injury.  
OVEN. These surfaces may be hot  
enough to burn even though they  
appear to be cool. During and  
immediately after use do not touch,  
or let clothing or other flammable  
materials contact any hot surfaces or  
any interior area of the oven; allow  
sufficient time for cooling.  
Potentially hot surfaces include the  
cooking surface and areas facing the  
cooking surface, oven vent opening  
and surfaces near the opening, and  
crevices around the oven door.  
Remember: The inside surface of  
the oven may be hot when the door  
is opened.  
• Place oven rack in desired  
position while oven is cool. If rack  
must be handled when hot use a pot  
holder. Pulling out the oven rack to  
the stop position is a convenience in  
lifting heavy foods. It is also a  
precaution against burns from  
touching hot surfaces of the door or  
oven walls.  
• Is the protruding handle of a  
utensil on the range an attraction  
to curious little hands? YOU BET  
IT IS. Always turn utensil handles to  
the side or back of the range. It’s  
also possible for an adult to hit the  
handle accidentally.  
• When using cooking or roasting  
bags in oven, follow the  
manufacturer’s directions.  
• Always turn surface burner to  
OFF before removing cookware.  
Keep an eye on foods being fried at  
HIGH or MEDIUM temperatures.  
• Do not use your oven to dry  
newspapers.  
• To avoid the possibility of a burn  
always be certain that the controls  
for all top burners are at OFF  
position and all burner pans are  
cool before attempting to remove  
the burner pan or burner.  
Surface Cooking  
• Use proper pan size. Select  
utensils having flat bottoms large  
enough to cover the burner. The  
use of undersized utensils in which  
the flame comes up the side of the  
utensil does not heat the contents  
faster, it only scorches the outside  
of the utensil making clean up  
harder. Adjust the top burner knob  
to select a flame size to cover just  
the bottom of the pan or pot.  
• Don’t put removable surface  
burners in a dishwasher.  
Oven  
• Don’t bake in a gas oven unless  
the broiler pan is in position and  
free of grease. Be careful when  
handling the pan, especially when  
hot. Grease left in the pan can catch  
fire if the oven is used without  
removing the grease from the  
broiler pan. Keep oven free from  
grease buildup.  
• Foods for frying should be as dry  
as possible. Frost on frozen foods  
or moisture on fresh foods can  
cause hot fat to bubble up and over  
sides of pan.  
• Use only enough fat for effective  
shallow or deep-fat frying. Filling  
the pan too full of fat can cause  
spillovers when food is added. If a  
combination of oils or fats will be  
used in frying, stir together before  
heating, or as fats melt. Always heat  
fat slowly, and watch as it heats.  
• Surface areas near burners may  
become hot enough to cause  
burns. During and immediately  
after use, do not touch areas near  
burners until they have had  
• Never use ammonia in an oven  
that is warmer than room  
temperature and always have  
direct ventilation.  
sufficient time to cool.  
• Never leave top burners  
• Stand away from range when  
opening oven door. Hot air or  
steam which escapes can cause  
burns to hands, face, and/or eyes.  
unattended at high heat settings.  
Boilover causes smoking and greasy  
spillovers may catch on fire.  
• Use deep fat thermometer  
whenever possible to prevent  
overheating fat beyond the  
smoking point.  
• Don’t use aluminum foil to line  
burner pans or anywhere in the  
oven except as described in this  
book. Misuse could result in fire  
hazard or damage to the range. Only  
certain types of glass, glass/ceramic,  
earthenware, or other glazed  
containers are suitable for range-top  
service; others may break because  
of the sudden change in  
• When replacing an oven light  
bulb, be sure the oven is cool,  
disconnect power to the range,  
and use a dry cloth to handle the  
bulb.  
temperature.  
9
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ENERGY-SAVING TIPS  
MEDIUM–quick browning.  
During baking, avoid frequent door  
openings. Keep door open as short a  
time as possible.  
Surface Cooking  
Cook fresh vegetables with a  
minimum amount of water in a  
covered pan.  
LOW–finish cooking most quantities,  
double-boiler heat, and for small  
quantities.  
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 foods that cook at the same  
temperature and in approximately the  
same time.  
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.  
VARI-FLAMETM  
FRONT BURNERS  
SIM–to maintain serving temperature  
of most foods.  
Oven Cooking  
Preheat oven only when necessary.  
Most foods will cook satisfactorily  
without preheating. If you find  
preheating is necessary, preheat for 10  
to 12 minutes.  
When boiling water for tea or coffee,  
heat only amount needed. It is not  
economical to boil a container full of  
water for one or two cups.  
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.  
Use correct heat for cooking task:  
Always turn oven OFF before  
removing food.  
HI–to start cooking (if time allows,  
do not use high heat to start).  
GENERAL INFORMATION  
• Range may be installed directly  
against rear walls and side base  
cabinets. It may not be installed  
directly against side tall cabinets,  
sidewalls, or tall appliances. See  
“Wall Clearances” Figure 1 & 6.  
Contact your dealer for the name of  
WARNING!!!  
their authorized Service Agency. If  
none is available, contact the corporate  
office for the nearest authorized  
Service Agency in your area. Phone  
(800) 251-7485.  
ALL GAS MODELS ARE  
EQUIPPED WITH A POWER  
CORD WITH A THREE PRONG  
GROUNDING PLUG FOR  
YOUR PROTECTION. DO NOT  
CUT OR REMOVE THE  
GROUNDING PRONG FROM  
THIS PLUG.  
• Electrical requirements: 120 volts,  
60 Hz, 15 amps. Dual-fuel ranges  
120/240 volts, 60 Hz, 20 amps.  
Top Burners  
All burners have electronic ignition.  
Standard top burners have “manual”  
ignitors. Sealed top burners (if  
equipped), oven burners, griddle and  
grill burners have flame-sensing  
ignitors.  
• Natural gas: 4.0” WC, propane  
10.0” WC.  
WARNING!!!  
DUAL-FUEL MODELS ARE  
NOT SUPPLIED WITH A  
CONNECTION CORD. IF NOT  
PROPERLY GROUNDED,  
SEVERE SHOCK CAN OCCUR.  
• Residential exhaust vent hoods  
may be installed above the range.  
Provide properly sized exhaust  
fans for efficient operation, no  
sprinklers are required.  
To light the top burners, push the knob  
in and turn counter-clockwise to the  
“LITE” position. As soon as the knob  
reaches the “LITE” position, you’ll  
hear a “clicking” sound. The knob  
operates both a gas valve and an  
electric switch. If you don’t hear a  
clicking sound, turn the knob off and  
check the electric connection, fuse or  
circuit breaker if necessary. After  
ignition, on standard burner models,  
rotate the knob slightly clockwise out  
of the “LITE” position. This turns off  
the electricity to the electrodes and the  
clicking will stop. DON’T LEAVE  
THE KNOB IN THE “LITE”:  
• If this range is removed for any  
reason, service or cleaning, etc., it  
must be replaced as outlined in  
the installation instructions before  
placing the range back in operation.  
CAUTION!!!  
ALL CONTROLS ROTATE  
COUNTER-CLOCKWISE TO  
OPERATE. NEVER ROTATE  
CONTROLS CLOCK-WISE  
FROM THE "OFF" POSITION.  
THIS WILL DAMAGE  
CONTROLS AND  
VOID WARRANTY  
CLAIMS.  
Field Adjustments  
OFF  
All ranges are tested before leaving the  
factory. Field adjustments are necessary  
for proper operation. The range must be  
installed and adjusted by a qualified  
technician. Final adjustments and/or  
conversions from one gas to another  
are not covered under the warranty.  
PUSH IN  
TURN COUNTER  
CLOCKWISE  
ONLY  
POSITION . . . it will shorten the life  
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of the electronic system.  
the Installation Instructions (pages 3-6) Let the griddle cool and wipe it clean  
it is important that the air supply to the with a dry cloth. “Season” it again.  
On sealed burner models, if equipped  
with flame sensing ignitors, the  
clicking sound stops after ignition.  
unit remains open. The oven air supply  
comes through the front floor area  
under the range. The surface burners  
When the griddle is cool after the  
second seasoning, wipe it clean once  
again and wipe with a thin film of  
Each time a knob is placed in the  
“LITE” position all electrodes will  
spark. There are electrodes under the  
top for each pair of burners and one  
for the griddle. There is one electrode  
in each broiling section for the oven  
burner. In the event of a power failure  
you may light the top burners with a  
match. Hold lighted match near the  
surface burner and turn knob counter-  
clockwise to the “LITE” position. See  
Oven and Griddle Burners section  
for instructions to light the oven  
get air from the area below the control  
shortening or vegetable oil. A well  
panel. THESE AREAS MUST  
seasoned griddle will become dark  
brown with age.  
REMAIN OPEN. See Figure 2.  
Operation of Ranges  
Griddle Cooking  
• Preheat griddle at 450˚ for 12  
minutes, then turn to selected  
temperature.  
Cooking Utensils  
Most cooking utensils are suitable for  
use on the FiveStar and it is not  
necessary to replace your present  
domestic utensils with commercial  
• Use liquid cooking oil, cooking  
sprays, or butter for eggs, pancakes,  
French toast, fish, and sandwiches.  
This will help to reduce sticking.  
Meats usually have enough natural  
oils  
burner in the event of a power failure. cookware. This is a matter of personal  
Page 14.  
choice. Cookware should be in good  
condition and free from excessive  
dents or bulging on the bottom to  
provide maximum performance and  
convenience.  
Final Preparation  
Stainless Steel  
• Remove food particles with a metal  
spatula during cooking to make the  
clean up easier and to avoid  
New units are wiped clean with  
solvents at the factory to remove any  
visible signs of dirt, oil, grease, etc.  
remaining from the manufacturing  
process, then coated with a thin film of  
mineral oil. Some stainless steel parts  
may have a plastic protective wrapper  
which must be peeled off. The range  
should be washed thoroughly with hot,  
soapy water to remove these film  
residues and any installation dust or  
debris before being used for food  
preparation, then rinsed and wiped dry.  
Solutions stronger than soap and water  
are rarely required. All stainless steel  
body parts should be wiped regularly  
with hot, soapy water and with a liquid  
cleaner designed for this material. If  
buildup occurs, do not use steel wool,  
abrasive cloths, cleansers, or powders!  
If it is necessary to scrape stainless  
steel to remove encrusted materials,  
soak with hot, wet cloths to loosen the  
material, then use a wood or nylon  
scraper. Do not use a metal knife,  
spatula, or any other metal tool to  
scrape stainless steel! Scratches are  
almost impossible to remove.  
Before You Cook  
including those particles in the  
cooked food. Be sure to keep the  
spatula flat. The corners can scratch.  
Before staring to cook, clean the  
range thoroughly with hot, soapy  
water. Turn the oven to 400 degrees  
for approximately one hour to burn  
off the “binder” from the insulation.  
There will be a slight odor.  
• Direct the flow of grease to the  
center of the grease well.  
• Do not over-heat the griddle. Turn it  
off when not in use, or lower heat  
between cooking loads.  
Griddle  
The griddle is coated with a thin film  
of oil. The first “burn in” of the new  
griddle should include a gradual  
seasoning. The griddle is a heavy-  
duty machined steel plate and for  
efficient use must be seasoned as  
follows:  
Griddle Knob Settings  
Food  
Eggs  
Bacon  
Built-In  
Portable  
250-300° Low  
325-350° Med  
French Toast,  
Pancakes  
375-400° Med  
Clean the griddle surface thoroughly  
with hot, soapy water to remove the  
protective oil coating.  
Fish fillets  
Hamburgers  
Steaks  
350°  
350°  
350°  
Med  
Med  
Med  
Rinse with a mixture of 1/4 cup white  
vinegar to one quart water.  
Griddle Clean Up  
Spread unsalted shortening or liquid  
vegetable oil evenly over the entire  
griddle surface.  
Cooked-off grease will drain from the  
griddle toward the front of the range  
and accumulate in the grease well.  
Direct the flow of grease to the center  
of the grease well with a spatula.  
After using the griddle, always  
remove the grease well in front of the  
griddle. Portable griddle does not  
have removable grease well. Pour or  
spoon off grease in the well cup and  
wash it in hot, soapy water. Use a dry  
Turn the control to 350 degrees and  
wait until the shortening just begins  
to smoke then turn the control off.  
A light coat of oil such as Johnson’s  
Baby Oil may be applied periodically  
to the stainless steel surfaces. This  
will help prevent moisture from  
penetrating the stainless surfaces.  
Rub the melted shortening into the  
griddle surface with burlap or other  
rough material, moving in the direction  
of the griddle surface grain, making  
sure to cover the entire surface.  
Once the unit is installed as outlined in  
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cloth to wipe up any accumulation of  
grease in the recessed section of the  
griddle under the removable grease  
well. The grease well needs to be  
cleaned after each use of the griddle.  
if grease is permitted to accumulate, a  
fire hazard could occur, since the  
griddle burner is near the grease well.  
walls. Correct pan placement allows moderate baking range is 350 degrees  
air circulation for proper baking and to 425 degrees.  
browning.  
Baking  
• Do not place pans in the oven  
directly over each other. Stagger the  
When baking, follow the recipe  
instructions. Use correct ingredients,  
pans so that air flow will not be  
measure them carefully, and use the  
inhibited. See Figure 14.  
correct type and size utensil suggested  
• Always keep oven vent ducts  
unobstructed.  
in the recipe. Remember to preheat  
properly, if needed. Avoid frequent  
Rub the surface of a warm griddle  
with unsalted solid shortening or  
vegetable oil. Wipe it with burlap or  
another rough cloth to remove any  
residue. Stubborn spots may be  
removed by rubbing the surface with  
a rough-grained nylon scrubbing pad  
with cooking oil.  
opening of the oven during preheating  
and baking, as this causes heat loss  
and the temperature to vary.  
When baking cakes in glass baking  
dishes, lower the oven temperature 25  
degrees to prevent browning of the  
FIG. 14 PAN POSITIONING–TOP RACK  
(LEFT), BOTTOM RACK (RIGHT)  
bottom and sides before the top  
becomes brown.  
WARNING!!!  
ALWAYS ALLOW GRIDDLE TO  
COOL PRIOR TO CLEAN UP  
OR REMOVAL FOR STORAGE.  
Also when using glass bakeware it  
would be better to increase the preheat  
time to have exact stabilization of the  
oven’s temperature. To do so, allow 20  
minutes time for temperatures up to  
350 degrees and 30 minutes for  
Aluminum Foil in  
Oven and Broiler  
Aluminum foil is a cause of many  
range fires. Make certain that vents or  
air openings aren’t covered by the  
foil. If the vents located along the  
sides of the oven bottom are blocked,  
poor cooking and burner performance  
will result. Never cover a rack with  
aluminum foil.  
If “cooked in” food spots can’t be  
removed with the scrubbing pad you  
may need to use a pumice grill stone  
that is available from restaurant  
supply houses. The Grillmaster Grill  
Stone, by U.S. Pumice Company, is a  
porous abrasive pumice block that  
cleans a griddle with just the right  
amount of abrasive action.  
temperatures up to 425 degrees. Avoid  
opening the door as much as possible.  
Don’t be concerned if condensation  
occurs on the oven window. This is  
normal and usually disappears after the  
oven has operated for a short time.  
Oven Temperature  
Selection  
Broiling  
To use:  
It’s important to select a proper  
No definite time can be given for  
broiling meats because of varying  
thickness, amount of fat, and personal  
taste. Be careful when handling hot  
broiler pans; be careful of the hot  
grease. Serious injury can result due to  
spillage of hot grease. Never leave a  
dirty broiler pan in place, always clean  
it and return it to the broiler assembly.  
Unauthorized broiler pan substitutes  
should never be used. Excess fat  
should be trimmed to eliminate the  
possibility of flame up. The meat  
could be ruined or fire could occur  
causing loss of property and bodily  
injury.  
1. Pour liberal amount of cooking oil  
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. The  
oven will maintain a more even  
on warm (not hot) grill plate.  
2. Sprinkle grill plate with generous  
amount of table salt.  
3. Scour in one direction only until all  
carbon and food are removed. Do  
not over-scour as this removes the  
“cure” and causes sticking.  
4. Wipe clean with a dry cloth.  
temperature if the oven control dial is  
set directly from “OFF” to the  
Do not use hot, soapy water to clean  
the griddle. This will remove the  
cooked-in seasoning of the griddle.  
Never flood a hot griddle with cold  
water! This can cause griddle plate  
warping and/or cracking.  
desired temperature and not turned  
back toward “OFF”. Imagine that the  
control has three sections: 1. Low  
Temp. 2. Bake 3. Broil. The “Low  
Temp” has a temperature range of  
140 degrees to 200 degrees. This  
section is used to keep food at serving  
temperature. The bake cycle is from  
250 degrees to 550 degrees. This can  
be termed as the very low range (250  
degrees to 275 degrees) to extremely  
hot (500 degrees to 525 degrees). The  
When broiling fatty meats, the lowest  
broil position must be used. We  
recommend the lowest positions at all  
times.  
Use of Oven  
• Preheat not more than ten to twelve  
minutes.  
Always broil with the oven door and  
broiler door closed. When broiling is  
completed, turn the dial to “OFF” and  
• Allow at least one inch space  
around oven pans and the oven  
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remove the broiler pan temporarily for  
cleaning.  
The pan and grill may be removed  
from the broiler rack by lifting up on  
the front of the broiler pan so it will  
clear the “pan keeper,” then pull  
forward slightly and using hot pads or  
mittens, with both hands lift the  
broiler pan and grill free of the broiler  
rack. The “broiler rack” may be  
removed from and returned to the  
broiler section in the same manner as  
removing an oven rack. To return the  
pan and grill to the broiler rack, pull  
the broiler rack out to the stop  
position. Insert the pan and grill into  
the recessed section of the broiler  
rack making certain that the “pan  
keeper” pins clear the front edge of  
the broiler rack. Slide the pan and  
grill in place under the pan retainers.  
Push the pan and rack to the rear of  
the broiler compartment. Close the  
broiler door.  
• 1. CAUTION: Make certain the  
oven is cool when manually  
lighting oven pilot.  
• Do not use the broiler area for  
storage of utensils.  
• 2. Open broiler door. Oven pilot is  
located on the left side of the oven  
burner at the back of the burner. See  
Figure 13.  
Oven Racks  
The oven racks should be arranged  
before the oven knob is turned to an  
“ON” position. Place the racks so the  
food is “centered” in the oven, not the  
rack.  
• 3. Hold a lighted match and reach  
through the broiler compartment to  
the oven pilot.  
• 4. While holding the lighted match  
near the tip of the pilot assembly,  
turn the oven control dial to an  
“ON” position. Immediately remove  
your hand from the broiler  
compartment after the pilot gas  
ignites. From 20 to 60 seconds after  
the pilot ignites, gas will flow to the  
oven burner and the burner will  
ignite.  
When more than one utensil is used,  
be sure to stagger them allowing space  
between each one. See Figure 14.  
Don’t allow the utensils to touch any  
part of the oven, especially the glass  
window. It is best to use 2 racks and  
place food so one utensil is not  
directly over another. Convection oven  
models have 3 racks.  
Oven Rack Removal  
Pull the oven rack forward and lift up  
on the front of the rack so it will clear  
the rack keeper.  
• 5. Close the broiler door.  
• 6. Set desired temperature.  
Oven and Griddle Burners  
These concealed burners use  
• 7. When cooking is finished, turn  
the Oven Temp Control to “OFF”.  
This will shut off all gas to the  
oven.  
automatic re-ignition flame-sensing  
ignitors to ignite a gas pilot. You  
don’t have to place the griddle control  
or oven control dial in any special  
“LITE” position – just use in the  
same manner as a regular oven  
control dial. When the control knob is  
“ON” the sparking will start  
immediately and stop automatically  
as soon as the pilot lite is ignited. The  
oven/griddle burner will then come on  
within 20 seconds to 60 seconds after  
the sparking has stopped. The main  
burner is ignited by the pilot lite and  
cycles on and off as heat is needed or  
desired temperature is reached. The  
pilot lite is turned off when the  
control dial is turned to the OFF  
position.  
To replace the oven rack, guide the  
angled rear portion of the rack under  
the rack keeper and slide the rack to  
the rear.  
NOTE: Whenever electrical power is  
off, you will have to light the pilot  
manually each time you want to use  
the oven.  
Gas Broiler Assembly  
Each gas oven has a gas broiler below  
the oven. A broiler pan and grill are  
held in place by a uniquely fashioned  
broiler rack. See Figure 15. To open the  
broiler, gently lift up and pull forward  
on the “drop-down” broiler door. Use a  
hot pad or “range mitten” to grasp the  
broiler pan and gradually pull forward.  
It will reach a temporary “stop.”  
CAUTION: IF THE  
OVEN BURNER DOES NOT  
IGNITE WITHIN 20 TO 60  
SECONDS AFTER THE  
PILOT IS LIGHTED, TURN  
THE OVEN TEMP  
CONTROL TO OFF AND  
WAIT FOR POWER TO BE  
RESTORED. DO NOT  
Continue to pull forward and the broiler  
rack will pull out along with the broiler  
pan and grill to expose the entire broiler  
grill surface.  
ATTEMPT TO RELIGHT  
THE PILOT AGAIN.  
When either the oven control or  
griddle control dial is turned on, all  
electrodes will spark at a rate of  
about 11/2 sparks per second. When  
any top burner knob is placed in the  
“LITE” position, all electrodes will  
spark at a rate of about 21/2 sparks  
a second. This is normal.  
PAN RETAINER  
If the oven does not function properly  
when the power is restored, or at any  
other time, call a serviceman to  
determine the source of the problem.  
BROILER RACK  
PAN “KEEPER”  
DO NOT ATTEMPT TO SERVICE  
THE RANGE YOURSELF.  
BROILER PAN AND GRILL  
To light oven pilot manually in the  
event of a power failure: (You light  
the pilot, not the burner.)  
FIG. 15 BROILER ASSEMBLY  
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(sparks) to all electrodes (including top  
burners) at a rate of approximately 11/2  
pulses (sparks) per second.  
Electronic Ignition  
Wiring Diagrams  
Wiring diagrams are located in the Use  
and Care manual. One is also located  
behind the control panel near the  
griddle knob or on the back of the false  
panel under the self-cleaning oven.  
Ranges and built-in cooktops have top  
igniter electrodes. When a top burner  
knob is turned to the “LITE” position  
electrodes will spark at a rate of  
approximately 21/2 pulses (sparks) per  
second. On sealed burner models  
equipped with “flame sensing” the  
sparking will stop once the burner has  
ignited. On standard burner models,  
after ignition, rotate the knob slightly  
clockwise to stop sparking.  
To light the oven or griddle burner  
pilot manually in the event of a power  
failure see page 14 and Figure 13 on  
page 7.  
NOTE: Burner rates specified on the  
rating plate of your range apply for  
elevations up to 2,000 feet above sea  
level. For locations where altitudes are  
higher than 2,000 feet above sea level  
the b.t.u. rated input should be reduced  
four percent for each 1,000 feet higher  
than 2,000 feet above sea level. If this  
adjustment is necessary, you should  
contact a qualified serviceman.  
Spark Modules  
The heart of an electronic spark  
system is the module that is located  
either in the burner box, at the bottom  
of the appliance, or behind the  
“dummy panel” on self cleaning  
models. Modules at the bottom  
location can be reached through an  
access panel under the range. There is  
sufficient wiring to withdraw the  
module assembly to check the  
In the event of a power failure you  
may light the top burners with a match  
by holding a lighted match near the  
surface burner and turning the knob to  
the “LITE” position.  
DO NOT ATTEMPT TO SERVICE  
THE RANGE YOURSELF.  
Oven and griddle burners are  
equipped with a spark ignition system  
that has a “flame sensing” feature that  
automatically stops the sparking once  
the burner pilot gas is ignited. Turning  
the control dial ON will activate an  
electronic module and send pulses  
connections, make repairs or  
replacement. If sparking does not  
occur when the oven, griddle, or grill  
control is turned ON see page 32.  
NOTE: THESE INSTALLATION  
INSTRUCTIONS SHOULD  
REMAIN WITH THE UNIT FOR  
FUTURE REFERENCE.  
CLEANING YOUR RANGE  
Make certain all parts of the range are Do not allow citrus or tomato juice to  
not allow the gas to ignite properly.  
This could result in a build-up of gas  
which could result in an explosion or  
fire.  
cool before cleaning. Be sure to  
replace the parts correctly.  
remain on a stainless steel surface.  
Wipe spills immediately. Citric acid  
will permanently discolor stainless  
steel.  
Knobs  
If the spill has gone below the burner  
pans, remove the drip trays and wash  
them with hot, soapy water . . . rinse  
clean. The burner box bottom may be  
cleaned with a damp cloth.  
Pull forward to remove the knobs.  
Wash in a water solution with a mild  
detergent mix. Do not use an abrasive  
cleaner or any abrasive action.  
Abrasive action will scratch away the  
knob markings.  
A light coat of oil such as Johnson’s  
Baby Oil may be applied periodically  
to the stainless steel surfaces. This  
will help prevent moisture from  
penetrating the stainless surfaces.  
Avoid Harsh Cleaners  
Around Aluminum Parts  
Do not use harsh cleaners or  
degreasers on or around functional  
parts (valves, controls, etc., or  
aluminum tubing). This will damage  
or drastically reduce the life of the  
part.  
Spill-Over  
Any spill-overs should be wiped up as  
soon as possible and before it burns  
in and cooks solid.  
If the knobs become loose on the  
valve stem, spread the valve stem  
slightly with a small screwdriver.  
Stainless Steel  
Lift off the top burner grates.  
Stainless steel body parts should be  
wiped regularly with hot, soapy  
water. Use a liquid cleaner designed  
for stainless steel when soapy water  
will not do the job. Do not use steel  
wool, abrasive cloths, cleansers, or  
powder. If there are encrusted  
materials, soak them with hot towels  
to loosen the material, then use a  
wooden or nylon spatula or scraper.  
Do not use metal to scrape stainless  
steel.  
Lift up the front of the burner pan to  
remove it.  
Remove the burner and let it soak in  
hot, sudsy water. Most stains will  
then wipe off; if not, scrub with a  
strong, but non-abrasive cleaning pad.  
Rinse the burner thoroughly.  
Moisture  
During the initial heat-up of your  
range, the heat mixing with the cooler  
air in the oven cavity may produce  
fogging of the door glass or a  
IT IS VERY IMPORTANT THAT  
THE BURNER BE DRAINED AND  
DRIED BEFORE REPLACING IT  
IN THE RANGE. A wet burner will  
collection of water on the door. To  
prevent this, open the oven door for  
the first few seconds of initial oven  
heat-up. This will allow the moist air  
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within the oven to escape without the  
forming of visible moisture on the  
range. The amount of moisture will  
depend upon the humidity of the air  
and water content of the food being  
cooked. Fogging and even dripping  
water will usually occur in  
geographic locations of high  
humidity.  
FIG. 16 BROILER DOOR  
ADJUSTMENT/REMOVAL  
Fig. 17  
Oven Door Hinges  
The oven door hinges are properly set  
before leaving the factory. The  
springs are adjusted to allow the door  
to remain open when pulled 90  
degrees forward and yet pull the door  
tight against the oven front frame seal  
when closed. The hinge and spring  
assemblies are located in the door.  
See Figure 18.  
Burner Drip Pans  
Broiler Door  
To adjust or remove broiler door, see  
Fig. 16.  
Below each standard top burner is an  
individual burner drip pan. Remove  
the shipping screws holding the  
burners in place. (One screw for each  
burner at the burner support).  
Gas Oven Bottom Removal  
First remove racks from oven. The  
oven bottom lifts from the rear. Grasp  
each side of oven bottom and lift  
upward from the rear until bottom is  
clear – lift it to remove from the  
front. See Figure 17. Electric bottoms  
do not remove.  
Remove the burner to get to the burner  
drip pan. Be sure the burner is cool.  
These individual porcelain drip pans  
under each burner are dishwasher-safe  
for easy cleaning.  
Lift-Off Doors  
All models are equipped with lift-off  
doors, see Fig. 18 for instructions.  
FiveStar Sealed Burner Models  
IGNITION  
NOTCH AND  
PORTS  
Top Burner Caps  
When burner caps are removed for any  
reason, they must be properly re-seated  
for proper ignition and burner  
performance.  
Align notches in burner cap with  
“pegs” in burner base and place burner  
cap on burner base. Notch in burner  
cap must also align with burner ignitor  
as illustrated.  
BURNER  
BASE “PEGS”  
BURNER  
CAP  
BURNER  
IGNITOR  
BURNER  
BASE  
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(on some models)  
Lift-Off Oven Door  
LIFT OFF DOOR  
To remove oven door/s:  
• Open door fully.  
• Rotate the “hinge retainers” into  
the locked position, as shown over  
the hook located on the bottom side  
of each hinge quadrant.  
• Lift the door slightly, to clear  
“hinge slots”, and pull straight out  
to clear hinge mechanism from  
main front opening.  
HINGE  
SLOT  
To replace oven door/s:  
• Insert hinges into front frame  
opening locating “hinge slots” on  
front frame as shown.  
HINGE RETAINER  
“LOCKED”  
• Rotate “hinge retainers” back into  
the “open” position.  
• Rotate door to make sure it  
functions properly.  
TO CLEAN THE DOOR:  
Inside of door:  
• Soap and water will normally do  
the job.  
QUANDRANT  
HOOK  
Heavy spattering or spillovers may  
require cleaning with a mild  
abrasive cleaner. Soapy, wet metal  
pads may also be used. Do not  
allow food spills with a high sugar  
or acid content (such as milk,  
tomatoes, sauerkraut, fruit juices or  
pie filling) to remain on the surface.  
They may cause a dull spot even  
after cleaning.  
HINGE RETAINER  
“OPEN”  
HINGE  
MECHANISM  
• If necessary, you may use an  
oven cleaner.  
Follow package directions:  
Outside of door:  
• Use soap and water to thoroughly  
clean the top, sides and front of the  
oven. Rinse well.  
• Spillage of marinades, fruit juices,  
tomato sauces and basting materials  
containing acids may cause  
discoloration and should be wiped  
up immediately. When surface is  
cool, clean and rinse.  
FIG. 18  
• Do not use oven cleaners, cleansing  
powders or harsh abrasives on the  
outside of the door.  
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FAN HOUSING  
CONVECTION OVEN MODELS  
BROIL  
ELEMENT  
Convection oven ranges offer the  
choice of “regular” radiant baking  
and roasting or convection baking and  
roasting. The benefits of convection  
cooking are:  
CONVECTION  
FAN  
RACK POS. #4  
RACK POS. #3  
RACK POS. #2  
RACK POS. #1  
1. More even baking and roasting.  
2. A general reduction in cooking  
time for most baked foods; up to  
30% faster.  
3. Or the opportunity to reduce  
cooking temperature and stay with  
original recipe cooking time.  
BAKE ELEMENT  
OVEN INTERIOR  
DUAL-FUEL VERSION SHOWN  
(Gas convection ranges do not have elements in the oven.)  
4. Convection cooking doesn’t dry out  
foods.  
General Baking Recommendations  
• When cooking foods for the first  
time in your new oven, use recipe  
cooking times and temperatures as a  
guide only. Use tested recipes from  
reliable sources.  
space between the oven side walls  
and utensils for proper air  
circulation.  
• Use good quality baking utensils  
and the size recommended in the  
recipe.  
• When baking foods in more than  
one utensil, place them on opposite  
corners of the rack. Stagger utensils  
when baking on two racks so that  
one utensil does not shield another  
(See Fig. 14).  
• Dull, dark, enameled or glass  
utensils will generally produce a  
brown, crisp crust. Shiny metal  
utensils produce a light, golden  
crust.  
• Preheat the oven only when  
necessary. For baked foods that rise  
and for richer browning, a preheated  
oven is better. Casseroles can be  
started in a cold oven. Preheating  
takes from 6 to 8 minutes.  
• Frozen pies in shiny aluminum pans  
should be baked on a cookie sheet  
on rack 1 or be removed to a dull or  
glass pan prior to baking.  
• To conserve energy, avoid frequent  
or prolonged door openings. At the  
end of cooking, turn oven off before  
removing food.  
• Arrange oven racks before turning  
on oven. Follow suggested rack  
positions in the various baking  
charts. (See “Oven Interior”  
Illustration.)  
• Always test for doneness (fingertip,  
toothpick, sides pulling away from  
the pan). Do not rely on time or  
brownness as only indicators.  
• Allow about 1 to 11/2 inches of  
Convection Cooking on Multiple Racks  
For best results, bake foods on one  
rack at a time as described in this  
a few examples: cookies, cakes (layer  
or sheet cakes), cupcakes, rolls,  
products but positions #1 and 3  
also provide acceptable results.  
manual. However, very good results  
can be obtained when baking  
quantities of foods on multiple racks,  
using the “Turbo Air Flow”  
convection system.  
biscuits, muffins, pies, frozen  
convenience foods, pizzas, appetizers,  
and snack foods.  
• For three rack baking use positions  
#2, 3 and 4.  
• Stagger small utensils, such as  
layer cake pans, in the oven.  
To obtain the best results in multiple  
rack cooking, follow these  
suggestions:  
• Jelly roll pans and cookie sheets  
should be placed lengthwise, front  
to back, in front of the fan for  
more even browning.  
The convection oven is suggested for  
multiple rack cooking, especially  
three rack cooking. For two rack  
cooking, the radiant bake oven  
provides very good baking results  
especially when pans can be  
staggered.  
• Use temperature and times in this  
manual as a guide for best results.  
• Rack positions are numbered from  
bottom to top. (See “Oven  
Interior” Illustration.)  
• For two rack baking, rack positions  
#2 and 4 are best for most baked  
Many foods can be prepared on three  
racks at the same time. These are just  
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Baking Chart  
Radiant  
Bake  
Time**  
Pan  
Size  
Rack*  
Position  
Temp. (˚F)  
Preheated  
Convection  
Time**  
Product and Type  
CAKE  
Yellow-2 layers  
White-2 layers  
Chocolate-2 layers  
Bundt  
9”  
9”  
9”  
tube  
tube  
loaf  
8x8”  
2 or 3  
2 or 3  
2 or 3  
2
2
2
2
3
3
350˚  
350˚  
350˚  
350˚  
375˚  
325˚  
375˚  
350˚  
350˚  
22-26  
18-24  
22-26  
30-34  
21-23  
30-37  
19-22  
12-15  
16-19  
30-35  
25-30  
30-35  
35-45  
30-40  
40-50  
30-35  
15-20  
20-25  
Angel Food  
Pound Cake  
Snacking Cake  
Cupcakes  
Sheet Cake  
15x10”  
PIES  
Two Crust  
Fruit, fresh  
Fruit, frozen  
One Crust  
Custard, fresh  
Custard, frozen  
Pie Shell  
9”  
9”  
2
1
400˚-425˚  
400˚-425˚  
26-33  
33-41  
35-55  
45-60  
9”  
9”  
9”  
3
1
2
350˚  
375˚  
425˚-450˚  
33-38  
38  
8-12  
35-40  
60-65  
8-12  
COOKIES  
Chocolate Chip  
Peanut Butter  
Sugar  
3
3
3
2
350˚-375˚  
350˚-375˚  
350˚-375˚  
350˚  
6-9  
6-9  
6-9  
8-12  
8-12  
8-12  
Brownies  
8x8”  
loaf  
22-30  
30-40  
BREADS, YEAST  
Loaf  
Rolls  
2
3
375˚  
375˚-400˚  
19-22  
8-12  
30-40  
15-20  
BREADS, QUICK  
Loaf, Nut, Fruit  
Gingerbread  
Cornbread  
Cornbread Muffins  
Biscuits  
loaf  
9x9”  
8x8”  
2
2
2
3
3
3
350˚  
350˚  
400˚-450˚  
400˚  
400˚-425˚  
400˚  
45-56  
30  
12-30  
8-12  
8-15  
12-22  
60-75  
40  
15-30  
10-20  
10-20  
15-25  
Muffins  
* For Multiple Rack Baking, see page 17.  
** The times given are based on specific brands of mixes or recipes tested.  
Actural times will depend on the ones you bake.  
*** Convection bake temperatures can be lowered approximately 25˚F on package mix or  
recipes to achieve radiant bake time results.  
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Convection Baking of Frozen Convenience Foods  
• Center foods in the oven. If more  
than one food item is being baked  
or if foods are being baked on  
multiple racks, stagger foods for  
proper air circulation.  
• Follow package recommendations  
for oven temperature, foil covering  
and use of cookie sheets. Baking  
times will be similar. See chart  
below for some examples.  
• Most foods are baked on rack  
position #3., see page 17.  
• For multiple rack baking, use rack #  
2 and 4. However, pizzas should be  
placed on cookie sheets and baked on  
rack positions #3 and 4, see page 17.  
Here are a few examples of times and temperatures:  
CONVECTED OVEN  
NOT PREHEATED  
RADIANT BAKE  
PREHEATED  
FROZEN  
CONVENIENCE  
FOODS  
RACK  
POSITION  
Minutes  
Minutes  
Temp. ˚F  
Temp. ˚F  
375˚  
Chicken, fried  
Donuts, glazed  
Fish, batter fried  
French fries  
Macaroni & Cheese  
Pot Pies  
3
3
3
3
3
3
3
25  
5
25-30  
6
375˚  
300˚  
425˚  
450˚  
425˚  
425˚  
425˚  
300˚  
20  
15  
35  
30  
17  
425˚  
25-30  
15-20  
30-35  
30-40  
15-17  
450˚  
425˚  
425˚  
Pizza  
425˚  
Turkey, slices with  
gravy (TV dinner)  
3
50  
425˚  
55-60  
425˚  
clockwise to the desired  
temperature.  
results, steaks should be at least 1”  
thick. Thinner steaks should be pan  
broiled.  
Broiling (Dual-Fuel)  
The electric broil element provides  
flexibility for broiling foods. If you  
have a FiveStar barbecue grill, we  
recommend you use the grill for most  
of your broiling.  
Always broil with the oven door  
closed. The oven thermostat will  
maintain the termperature while  
your food is broiled.  
• Do not cover broiler grid with foil  
since this prevents fat drippings  
from draining into bottom of pan.  
• To make cleaning easier, spray pan  
and grid with non-stick spray such  
as Pam.  
3. Place food on roasting/broiler pan  
provided with oven. After top broil  
element is red place food in oven.  
Preheating takes a few minutes, or  
until element glows a bright cherry  
red.  
To Broil (Dual-Fuel)  
1. Place oven rack on the rack  
position suggested in the chart.  
Distance from broiling elements  
depends on foods being prepared.  
Rack position #4 is usually  
recommended unless otherwise  
stated, see page 17.  
• Before broiling, remove excess fat  
from meat and score edges of fat  
(do not cut into meat) to prevent  
meat from curling. Salt after  
cooking.  
4. TO RESET THE OVEN FOR  
BAKING IT IS NECESSARY TO  
TURN THE OVEN CONTROL  
DIAL TO “OFF” AND THEN  
BACK TO THE TEMEPRATURE  
SETTING OF YOUR CHOICE.  
•To prevent dry surface on fish or lean  
meat, brush melted butter on top.  
2. Turn the temperature control knob  
counter-clockwise to BROIL. You  
will reach what seems to be a  
• Foods that require turning should be  
turned only once during broiling.  
“stop,” but it is a “detent.” Gently  
force the knob past the detent. This  
“sets” the thermostat to the broil  
mode. You then select the broil  
temperature by turning the knob  
• Cooking times given in the chart are  
to be used only as a guide.  
Broiling Tips  
• Tender cuts of meat or marinated  
meats are best for broiling. For best  
• The oven has a VARIABLE BROIL  
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FEATURE which means that the  
broiling temperature can be varied  
by selecting a lower temperature  
setting on the TEMPERATURE  
knob. Using a lower temperature  
setting will cause the broil element  
to cycle on and off. This feature can  
be used for foods that need to cook  
more slowly or need less radiant  
heat. If foods are broiling too fast,  
the control can be set at a lower  
temperature to reduce the cooking  
speed rather than moving the broiler  
pan to a lower rack.  
DUAL-FUEL WITH ELECTRIC OVEN  
(BROIL, 550˚F, PREHEATED)  
Approximate Minutes/Side  
Rack  
Position  
FOODS  
BEEF  
KNOB SETTING  
1st Side  
2nd Side  
“BROIL” SETTING  
Steak (1")  
Rare  
Medium  
Well  
Hamburgers ( / ")  
Rare  
4
4
3
4
5
3
4
5
3
4
3
4
4
Medium  
Well  
3
PORK  
Bacon  
Chops ( / ")  
Chops (1")  
Ham Steak  
TO “BROIL” AND BACK TO 500˚F  
4
4
4
4
4
4
5
3
9
3
5
5
(no turning)  
1
2
3
8
2
3
1
Sausage Links  
Sausage Patties  
LAMB  
TO “BROIL” AND BACK TO 500˚F  
Chops (1")  
Medium  
4
4
5
5
3
5
Well  
Patties ( / ")  
3
4
Medium  
Well  
4
5
3
4
POULTRY  
Breast Halves  
TO “BROIL” AND BACK TO 500˚F  
TO “BROIL” AND BACK TO 475˚F  
4
7
4
SEAFOOD  
Fish Fillets, Buttered ( / ")  
Scrod, Buttered ( / ")  
1
4
4
4
4
4
4
8
12  
(no turning)  
(no turning)  
(no turning)  
(no turning)  
1
2
Cod (1")  
Lobster Tail  
9-12  
MISCELLANEOUS  
Hot Dogs  
Toast  
“BROIL” SETTING  
4
4
2
1
2
1
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SELF-CLEANING INSTRUCTIONS  
Description – Self-cleaning ovens clean with high temperature (well above cooking temperatures) which eliminates soil  
completely or reduces it to a fine powdered ash for easy clean up with a damp cloth.  
After the cycle is complete and  
the oven has cooled, rub the sides  
of the racks with wax paper or a  
small amount of baby oil. This  
will allow the racks to slide easier  
on the rack supports.  
STOPPING OR INTERRUPTING  
THE SELF-CLEANING CYCLE  
If it becomes necessary to stop or  
interrupt a self-cleaning cycle due to  
excessive smoke or fire:  
WARNING - During the self-  
cleaning cycle, the exterior  
of the range can become  
very hot to the touch. DO  
NOT leave small children  
unattended near the  
• OVEN TEMPERATURE BELOW  
400˚ F “DOOR LOCKED”  
appliance.  
4. Remove excess spillovers from the  
oven cavity prior to starting the  
self-cleaning cycle. To pre-clean  
use hot soapy water and a cloth.  
REMOVE large spillovers as they  
can cause heavy smoke or fire  
when subjected to high  
indicator light off. Push and hold  
momentary door lock switch while  
moving door lock handle to the  
right until it stops. Turn oven  
control clockwise to off. Oven is  
now ready for normal operation.  
CAUTION - DO NOT line  
the oven with aluminum foil.  
This practice will destroy  
heat distribution during  
cleaning and cause the  
aluminum foil to melt to the  
oven finish creating  
temperatures. Do Not allow food  
spills with high acid or sugar  
content (milk, tomatoes,  
sauerkraut, fruit juices or pie  
fillings, etc.) to remain on the  
surface as they may cause a dull  
spot even after cleaning.  
• OVEN TEMPERATURE ABOVE  
400˚ F “DOOR LOCKED”  
permanent damage to the  
appliance.  
indicator light on. Turn oven control  
(clockwise) to off, wait for oven to  
cool. When the oven has cooled to a  
point where the “DOOR LOCKED”  
indicator light does not come on  
when the oven control is turned  
back to the clean position, the door  
can be unlocked and opened. With  
the oven control in the clean  
position push and hold momentary  
door lock switch while moving door  
lock handle to the right until it  
stops. Turn oven control clockwise  
to off. Oven is ready for normal  
operation or maintenance check.  
1. Oven Preparation for Self-  
Cleaning and Precautions.  
• Before precleaning always allow the  
oven to cool.  
5. Clean any soil from the oven  
frame, the door liner outside the  
oven seal and the small area at the  
front center of the oven bottom.  
These areas do not get hot enough  
to burn soil off. Clean with soap  
and water.  
• Wear rubber gloves when pre-  
cleaning or wiping up after the  
clean cycle.  
• DO NOT use commercial oven  
cleaners or protective coatings in or  
around any part of the self-cleaning  
oven.  
Oven  
light  
Hand  
• DO NOT clean the oven door seal.  
The woven gasket is essential for a  
good seal. Care should be taken not  
to rub, damage or remove the seal.  
CAUTION - DO NOT force  
the door open. This can  
damage the door lock  
mechanism. Use caution  
when opening the door after  
stopping the self-clean cycle.  
The oven is still VERY HOT.  
Correct the condition which  
caused the smoking and  
restart the self-clean cycle.  
Clean  
oven  
front  
frame  
Do not clean  
Oven door  
gasket  
Area  
inside  
gasket  
Hand  
Clean  
Area  
outside  
gasket  
2. Remove all broiler pans and  
utensils. These items cannot  
withstand cleaning temperatures.  
3. Oven racks may be left in the  
oven or removed. If they go  
through the clean cycle the color  
will change to a slightly blue  
color.  
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MODEL NO.  
CAUTION: DO NOT force the  
door open before the oven has  
cooled sufficiently, the door lock  
could be damaged. To lock or  
unlock follow instructions.  
CAUTION: We recommend you  
not use your range during the self-  
clean cycle. The range can become  
very hot to the touch.  
WARNING: Use caution when  
opening the door after the self-  
clean cycle. The oven may still  
be VERY HOT.  
STARTING THE SELF-CLEAN CYCLE  
an additional 2 hours and 30  
1. Close the oven door. There is an  
interlock switch that senses when  
the door is fully closed.  
2. Turn the oven control knob counter  
clockwise to the clean position  
(until it stops).  
3. Push and hold the momentary door  
lock switch while moving the door  
lock handle to the left until it stops.  
Release the momentary door lock  
switch, the oven is now cleaning.  
WHAT HAPPENS DURING THE  
SELF-CLEAN CYCLE.  
• The complete self-cleaning cycle  
from door lock to unlock takes  
approximately 3 hours and 45  
minutes.  
NOTE: During this cycle the  
convection fan and the griddle burner  
are inoperative.  
• A remote timer controls the cleaning  
cycle and is automatically reset  
when the door is unlocked at the  
end of the cleaning cycle.  
If the cleaning cycle is interrupted  
for any reason, wait three hours  
before restarting. This allows the  
remote timer to reset itself.  
minutes (total 3 hours). The system  
will then turn the oven OFF (oven  
signal light goes off) and the oven  
begins to cool. After approximately  
45 minutes the door locked  
indicator light will go off indicating  
the oven temperature has dropped to  
approximately 400˚ F and the door  
can be unlocked and opened.  
• INDICATOR LIGHTS - The “oven  
indicator” light is on anytime the  
oven control is in the on position. It  
will cycle at knob setting or at the  
clean temperature, approximately  
875˚ F. The “door locked” indicator  
light will come on only when the  
door is locked during a self-  
TO UNLOCK THE DOOR  
1. Push and hold the momentary door  
lock switch while moving the door  
lock handle to the right until it  
stops.  
cleaning cycle, oven above 400˚ F.  
• THE SELF-CLEAN CYCLE -  
Broil element brings oven  
temperature to approximately 800˚ F.  
Smoke generated during initial heat  
up is consumed by the broil element  
on its way to the vent. After  
approximately 30 minutes, the  
system will switch from broil to  
bake and the temperature will raise  
to 875˚ F cycling OFF and ON for  
2. Turn the oven control knob to off.  
NOTE: The oven door cannot be  
locked or unlocked unless the knob is  
in the clean position. When the oven is  
COMPLETELY cool, wipe up the fine  
powdered ash with a damp cloth.  
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MODEL NO.  
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WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
TOP BURNER  
IGNITION  
GRIDDLE  
IGNITION  
RIGHT  
T'STAT  
LEFT  
OVEN  
T'STAT  
GRIDDLE  
IGNITION  
SWITCHES  
T'STAT  
TOP BURNER  
IGNITION  
SWITCHES  
TOP LEFT  
IGNITION  
TOP RIGHT  
IGNITION  
TOP  
TOP  
CENTER  
IGNITION  
TOP  
LEFT  
RIGHT  
IGNITION  
IGNITION  
REIG  
REIG  
REIG  
REIG  
GROUND  
LINE  
4
3
2
1
REIG  
4
3
2
1
REIG  
REIG  
REIG  
LEFT OVEN  
IGNITION  
REIG  
REIG  
REIG  
REIG  
GROUND  
LINE  
4
3
2
1
REIG  
REIG  
REIG  
REIG  
4
3
2
1
GRIDDLE  
IGNITION  
NEUTRAL  
GRIDDLE  
IGNITION  
OVEN  
IGNITION  
NEUTRAL  
RIGHT OVEN  
IGNITION  
FAN MOTOR  
FAN SWITCH  
RIGHT FAN  
MOTOR  
RIGHT FAN  
SWITCH  
LEFT FAN  
MOTOR  
LEFT FAN  
SWITCH  
OVEN LAMP  
RIGHT  
OVEN  
LAMP  
LEFT  
OVEN  
LAMP  
OVEN LIGHT  
SWITCH  
WALL  
PLUG  
OVEN LIGHT  
SWITCH  
WALL  
PLUG  
REFER ONLY TO FEATURES WHICH ARE EQUIPPED ON YOUR RANGE  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
510, 530  
188-6C001 REV. 6  
310, 330  
188-6C002 REV. 8  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
TOP BURNER  
IGNITION  
GRIDDLE  
IGNITION  
GRIDDLE/OVEN  
IGNITION  
TOP BURNER  
IGNITION  
SWITCHES  
SWITCHES  
GRIDDLE/OVEN  
IGNITION  
TOP  
LEFT  
TOP  
CENTER  
TOP  
RIGHT  
IGNITION  
IGNITION IGNITION  
TOP  
RIGHT  
IGNITION  
TOP  
LEFT  
IGNITION  
REIG  
REIG  
REIG  
REIG  
4
3
2
1
GROUND  
LINE  
GRIDDLE  
IGNITION  
NEUTRAL  
(0+4) MODULE  
FAN MOTOR  
FAN SWITCH  
OVEN LAMP  
OVEN LIGHT  
WALL  
PLUG  
WALL  
PLUG  
REFER ONLY TO FEATURES WHICH ARE EQUIPPED ON YOUR RANGE  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
036, 280  
188-6C006 REV. 3  
24  
048  
188-6C005 REV. 3  
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WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
OVEN  
T'STAT  
TOP BURNER  
GRIDDLE  
IGNITION  
SWITCH  
TOP BURNER  
IGNITION  
SWITCHES  
IGNITION  
SWITCHES  
TOP LEFT TOP CENTER TOP RIGHT  
IGNITION  
IGNITION  
IGNITION  
TOP LR  
IGNITION  
TOP CR  
IGNITION  
TOP RR  
IGNITION  
REIG  
REIG  
REIG  
REIG  
GROUND  
LINE  
4
3
2
1
TOP LF  
IGNITION  
TOP CF  
IGNITION  
TOP RF  
IGNITION  
REIG  
REIG  
REIG  
REIG  
4
3
2
1
NEUTRAL  
OVEN  
IGNITION  
GRIDDLE  
FAN MOTOR  
FAN SWITCH  
M035  
ONLY  
NOTE: REFER ONLY TO FEATURES  
EQUIPPED ON YOUR RANGE  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
OVEN  
LAMP  
OVEN LIGHT  
SWITCH  
WALL  
PLUG  
035, 045  
188-6C028 REV. 01  
REFER ONLY TO FEATURES WHICH ARE EQUIPPED ON YOUR RANGE  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
316, 033  
188-6C011 REV. 4  
TOP BURNER  
IGNITION  
OVEN  
IGNITION  
SWITCH  
SWITCHES  
WIRING DIAGRAM FOR GAS RANGES  
WITH ELECTRICAL EQUIPMENT  
TOP BURNER  
IGNITION  
SWITCHES  
OVEN  
IGNITION  
TOP LR  
IGNITION  
TOP RR  
IGNITION  
OVEN  
IGNITION  
TOP LF  
IGNITION  
TOP RF  
IGNITION  
TOP  
LEFT  
TOP  
RIGHT  
IGNITION  
IGNITION  
OVEN  
FAN MOTOR  
FAN SWITCH  
FAN MOTOR  
FAN SWITCH  
OVEN  
LAMP  
OVEN LIGHT  
SWITCH  
WALL  
PLUG  
OVEN LAMP  
OVEN LIGHT  
WALL  
PLUG  
NOTE: REFER ONLY TO FEATURES  
EQUIPPED ON YOUR RANGE  
REFER ONLY TO FEATURES WHICH ARE EQUIPPED ON YOUR RANGE  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
WARNING-ELECTRICAL GROUNDING INSTRUCTIONS: THIS APPLIANCE IS EQUIPPED WITH A THREE-  
PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE  
PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR  
REMOVE THE GROUNDING PRONG FROM THE PLUG.  
490  
188-6C035 REV. 1  
480  
188-6C037 REV. 1  
25  
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TIMER  
MOTOR  
WIRING DIAGRAM FOR 30'' & 36'' SELF CLEANER  
188-6C022  
MODEL NO. 275, 325  
TIMER  
MOTOR  
WIRING DIAGRAM FOR 60'' SELF CLEANER  
MODEL NO. 625  
188-6C023  
26  
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TIMER  
MOTOR  
WIRING DIAGRAM FOR 48'' SELF CLEAN  
MODEL NO. 525  
188-6C024  
WIRING RANGE CONNECTION CORD  
(FOR DUAL-FUEL RANGES ONLY)  
FIG. 2  
FIG. 1  
RED  
BLACK  
BLACK  
WHITE  
WHITE  
RED  
RED  
BLACK  
WHITE  
GROUND LINK  
GREEN  
STRAIN RELIEF  
STRAIN RELIEF  
STANDARD 120/240V HOOKUP  
FRAME GROUNDED TO NEUTRAL  
THROUGH A LINK  
STANDARD 120/240V HOOKUP  
WHERE SEPARATE GROUND IS REQUIRED  
‘WARNING’  
THIS APPLIANCE MUST BE CONNECTED AS SHOWN IN FIGURE 1, OR 2. IF THE CORD IS  
REPLACED IT MOST BE RATED AT 250 VOLTS 50 AMPERES AND CERTIFIED FOR USE ON  
HOUSEHOLD RANGES.  
27  
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N E U T R A L  
L I N E  
G R O U N D  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
L . O V E N  
G R I D D L E  
N E U T R A L  
L I N E  
G R O U N D  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
TIMER  
MOTOR  
WIRING DIAGRAM FOR 48'' SEALED BURNER  
MODEL NO. 535  
188-6C027  
I G N I T I O N  
G R I D D L E  
N E U T R A L  
L I N E  
G R O U N D  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
R E I G 1  
R E I G 2  
R E I G 3  
R E I G 4  
TIMER  
MOTOR  
WIRING DIAGRAM FOR 36'' SEALED BURNER  
MODEL NO. 335  
188-6C025  
28  
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PORTABLE FIVESTAR GRIDDLE  
MODEL NO. FSG010  
1) REMOVE GRATES  
2) PLACE GRIDDLE OVER  
FRONT BURNER PAN LOCATOR.  
10” x 21”  
GRIDDLE CAN BE USED OVER  
ANY TWO TOP BURNERS.  
FOR BEST RESULTS BOTH  
BURNERS SHOULD BE “ON”  
AT DESIRED SETTING.  
CAUTION: ALWAYS REMOVE  
TOP BURNER GRATES TO  
AVOID DAMAGE WHILE  
USING GRIDDLE  
FITS OVER BURNER PAN LOCATOR  
If “cooked in” food spots can’t be  
removed with the scrubbing pad you  
may need to use a pumice grill stone  
that is available from restaurant  
supply houses. These Grillmaster  
Grill Stone, by U.S. Pumice  
Company, is a porous abrasive  
pumice block that cleans a griddle  
with just the right amount of abrasive  
action.  
Griddle Cooking  
• Preheat griddle at selected  
temperature for approximately 10  
minutes.  
Griddle Clean Up  
Cooked-off grease will drain from the  
griddle toward the front of the range  
and accumulate in the grease well.  
Direct the flow of grease to the center  
of the grease well with a spatula.  
After using the griddle, always pour  
or spoon off grease from the grease  
well. Use a dry cloth to wipe up any  
accumulation. The grease well needs  
to be cleaned after each use of the  
griddle. If grease is permitted to  
• Use liquid cooking oil, cooking  
sprays, or butter for eggs, pancakes,  
French toast, fish, and sandwiches.  
This will help to reduce sticking.  
Meats usually have enough natural  
oils.  
• Remove food particles with a metal  
spatula during cooking to make the  
clean up easier and to avoid  
including those particles in the  
cooked food. Be sure to keep the  
spatula flat. The corners can  
scratch. Direct the flow of grease to  
the center of the grease well.  
• Do not over-heat the griddle. Turn it  
off when not in use, or lower heat  
between cooking loads.  
To use:  
1. Pour liberal amount of cooking oil  
on warm (not hot) grill plate.  
accumulate, a fire hazard could occur.  
Rub the surface of a warm griddle  
with unsalted solid shortening or  
vegetable oil. Wipe it with burlap or  
another rough cloth to remove any  
residue. Stubborn spots may be  
removed by rubbing the surface with  
a rough-grained nylon scrubbing pad  
soaked with cooking oil.  
2. Sprinkle grill plate with generous  
amount of table salt.  
3. Scour in one direction only until all  
carbon and food are removed. Do not  
over-scour as this removes the “cure”  
and causes sticking.  
4. Wipe clean with a dry cloth.  
Griddle Knob Settings  
Do not use hot, soapy water to clean  
the griddle. This will remove the  
cooked-in seasoning of the griddle.  
Never flood a hot griddle with cold  
water. This can cause griddle plate  
warping and/or cracking.  
Food  
Eggs  
Bacon  
French Toast  
Pancakes  
Fish Fillets  
Hamburgers  
Steaks  
Setting  
Low  
Med  
Med  
Med  
Med  
Med  
Med  
WARNING  
ALWAYS ALLOW GRIDDLE  
TO COOL PRIOR TO  
CLEAN UP OR REMOVAL  
FOR STORAGE.  
29  
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FIVESTAR MODEL FSG011  
GRILL INSTALLATION  
1. Carefully set aside the burner  
grates and burner pans as needed,  
then remove the entire griddle  
module and set aside or store.  
2. Position the grill frame assembly  
on the griddle/grill housing as  
shown.  
GRILL RACK  
GRILL PAN ASSY  
3. Remove the flame spreader and  
position both long drip pans. One  
on the extreme left and one on the  
extreme right being careful not to  
disturb wiring or tubing.  
*Note: Except for cleaning, the  
drip pans can remain in place  
during griddle operation.  
WING NUT  
LANDING  
AREA  
GRILL FRAME  
ASSEMBLY  
FLAME  
SPREADER  
4. Re-assemble flame spreader using  
wing nut. Do not over tighten.  
DRIP PAN  
PILOT &  
PILOT BRACKET  
5. Position the grill pan assembly and  
grill rack behind the landing area as  
shown.  
7. Replace the burner pans and burner  
grates.  
GRIDDLE/GRILL  
BURNER  
*Note: Stainless steel griddle cover  
may also be used to cover grill.  
GRIDDLE/GRILL  
HOUSING  
USE AND CARE INSTRUCTIONS  
The Fivestar barbecue grill is an  
optional accessory that must be  
purchased separately.  
appear on the top surface, before  
turning. It takes fewer minutes to  
cook the second side. Turn steaks  
and hamburgers just once.  
Manipulating food causes loss of  
juices.  
necessary, remove the grill pan  
assembly and clean with cloth or  
nylon scouring pad, hot water and  
mild detergent, rinse and dry. The two  
drip pans may be removed and  
cleaned. First remove the burner  
flame spreader (see illustration) and  
drip pans located on each side of the  
burner.  
Smoke and odor are normal and  
should be expected when using this  
grill.  
Use range hood anytime grill is on.  
Cleaning  
CAUTION: Make certain all parts  
are cool before touching any part of  
the grill module.  
• Season grill grate. Preheat grill on  
HI, 10-15 minutes, for best flavor.  
Clean the drip pans and surrounding  
area with a cloth and hot sudsy water,  
rinse, dry and replace.  
• For best results, buy top grade meat.  
Meat that is at least 3/4-inch will  
grill better than thinner cuts.  
Flame Spreader and  
Drip Pans  
While the grill is cool remove the  
grill pan assembly and inspect for  
grease or residue. This part may be  
cleaned in place if wiping is all that is  
required. If more thorough cleaning is  
*NOTE: For replacement parts  
contact:  
• Score fat on edges of steak to  
prevent curling while cooking. For  
the attractive "branded" look on  
steaks, be sure grill is preheated.  
Allow one side of meat to cook to  
desired doneness, or until juices  
Customer Service Department  
P.O. Box 2490  
Cleveland, TN 37320  
Phone 423-476-6544  
Fax 423-476-6599  
30  
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FIVESTAR INSTALLATION INSTRUCTIONS  
RANGE TRIM KITS  
For 4” Backguard Models BKG024,  
installed cut off gas supply and  
disconnect power, move range  
forward to gain access to rear of  
unit.  
• For cooktop island trim, models  
TBT036 and 048. See Note #2.  
030, 036, 048 and BKT060 (See  
Parts Description), Island Trim  
Models RBT024, 030, 036, 048,  
TBT036 and 048 and Side Trim  
Models SST002.  
• For island installations, model  
numbers RBT024, 030, 036, and  
048. See Note #3.  
• Remove/unpack backguard and set  
aside or store.  
• Side trim only models. See Note #4.  
• Some models may require removal  
of top burner grates, burner pans  
and griddle if equipped. If range is  
• For low backguard models,  
BKG024, 030, 036, 048 and  
BKT060. See Note #1.  
NOTE 1  
4” Backguard Models  
BKG024, 030, 036,  
048 and BKT060  
(See part description)  
NOTE 2  
Flush Island Trim  
Models TBT036, 048  
Cooktops ONLY  
(See part description)  
NOTE 4  
Model SST002  
(See part description)  
PART DESCRIPTION, ILLUSTRATION NO.  
NOTE 3  
4” Island Trim Models  
RBT024, 030, 036, and 048  
(See part description)  
PARTS  
INCLUDED  
BKGD. FRONT  
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
4
5
1
1
1
1
6
7
6
7
BKGD. BACK  
BKGD. DIVERTER  
ISLAND TRIM BK.  
BKGD. BACK  
• After installation of accessory  
equipment reassemble parts as  
outlined in Step No. 1.  
4
5
8
8
4
5
8
8
4
5
8
8
4
5
8
8
SIDE TRIM L.  
SIDE TRIM R.  
SIDE TRIM (2)  
9
31  
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continue to have service problems, call  
1-800-251-7224, or write to FiveStar,  
P.O. Box 2490, Cleveland, TN 37320.  
Accessories  
If Service Is Required:  
Wok Ring – Remove any cast iron  
burner grate and replace with wok  
ring. Wok not included.  
Call your dealer or authorized FiveStar  
service agency. The name of the  
authorized service agency can be  
obtained from the dealer or distributor  
in your area.  
Repair Parts  
Griddle Cover – Remove stainless steel  
griddle cover/work surface when using  
griddle. Do not replace until griddle cools. Have the following information readily  
available:  
Service  
When repair parts are needed, contact  
the dealer from whom the range was  
purchased. In case your range was  
purchased from a source other than an  
appliance dealer you may prefer to  
contact the manufacturer at the  
Model number  
If your range should fail to operate  
check the following:  
Serial number and type number  
Date purchased  
address shown in this manual.  
Is the electrical cord securely inserted  
into the electrical outlet?  
Name of dealer from whom  
purchased  
If service requires installation of  
parts, use only FiveStar parts to  
ensure protections under the warranty.  
Clearly describe the problem that  
you are having with the range.  
Is the circuit breaker open, or is a  
fuse blown?  
This manual should remain with the  
range for future reference.  
If you are unable to obtain the name of  
an authorized service agency, or if you  
Is there gas supply to the range?  
MOISTURE AND PILOTLESS  
ELECTRONIC IGNITION  
Ovens, griddle, and grill burners have  
a “flame sensing” feature that  
automatically stops the sparking once  
the pilot gas is ignited. Turning the  
control dial ON will activate an  
electronic module and send pulses  
(sparks) to all electrodes (including  
the top burner electrodes) at a rate of  
approximately 1 1/2 pulses (sparks)  
per second. These controls will be  
referred to as OGG (oven, griddle, or  
grill).  
electrode. This may happen in areas  
with high humidity. This moisture can position which overrides the “flame  
be driven out of the ignitor by  
lighting of the OGG pilot and  
operating the OGG for a few minutes. OGG pilot doesn’t ignite within five  
sparks for ignition in a manual  
sensing” feature at all electrodes.  
Then turn the OGG control on. If the  
Follow the instructions below for  
lighting the pilot.  
seconds immediately turn all controls  
off. If the OGG pilot does ignite, the  
burner should ignite within 60  
seconds. If not, immediately turn the  
controls off and call a serviceman.  
NEVER LEAVE THE CONTROL  
KNOBS IN ANY POSITION  
OTHER THAN “OFF” IF THE  
IGNITORS OR BURNERS AREN’T  
WORKING PROPERLY.  
If the OGG is working, to determine  
if moisture was the problem wait a  
few minutes and attempt to light the  
OGG by turning the OGG control dial  
on. If sparking occurs at the electrode  
to ignite the pilot and within sixty  
seconds ignites the OGG burner then  
moisture build-up was the problem. If  
the OGG burner doesn’t ignite within  
60 seconds turn the control off and  
call the serviceman.  
MOISTURE: Moisture can have the  
same effect on the flame sensing  
ignitor as does the pilot flame. If  
sparking does not occur when an  
OGG knob is turned ON during the  
initial attempt to use it or after several  
days of non-use it COULD BE the  
result of moisture build-up in the  
ceramic sleeve of the flame sensing  
FIRST:  
a) With the OGG control OFF  
position yourself so you can see the  
OGG pilot.  
b) Next turn any top burner knob to  
the “LITE” position while watching  
the OGG flame sensing pilot. This  
puts the module which supplies the  
32  
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TROUBLE SHOOTING GUIDE  
Problem  
Cause  
Correction  
1. Surface burner fails to light  
a. Range not connected to power supply  
(Solid State Ignition).  
a. Connect range to wall outlet, check  
circuit breaker or fuse box.  
b. Burner incorrectly rated.  
c. Clogged burner ports.  
d. Top burner not properly positioned.  
e. Burner cap not properly seated (Sealed  
Burner Models).  
b. Have serviceman rate burner.  
c. Clean ports with straight pin.  
d. Place burner in proper position on  
valve and burner hanger.  
e. Re-align burner cap. See Figure 22.  
2. Intermittent spark at surface burners  
(Sealed Burner Models)  
a. “Low” setting set to low.  
b. Air turbulence at burner head.  
a. Re-adjust low setting. See Page 7.  
b. Normal, air movement in kitchen.  
3. Uneven flame.  
a. Clogged burner ports.  
b. Uneven pan alignment.  
a. Clean ports with straight pin.  
b. Remove pan from burner. (Pan  
obstructs free air flow.) Try again.  
4. Surface burner flames --  
-- Lifts off port.  
a. Improper gas mixture.  
a. Have serviceman adjust burner.  
b. Remove pan from burner. (Pan  
obstructs free air flow.) Try again.  
-- Yellow in color.  
-- Noisy when turned off.  
5. Oven does not light.  
a. Range not connected to power supply  
(Solid State Ignition).  
b. Gas selector screw incorrectly set.  
c. Moisture build-up in flame sensing  
ceramic sleeve.  
a. Connect range to wall outlet, check  
circuit breaker or fuse box.  
b. Check selector screw. See page 6.  
Figure 7.  
c. See page 27.  
6. Oven temperature seems inaccurate.  
-- Food takes too long.  
-- Food cooks too fast.  
-- Food pale in color.  
a. Oven was not preheated.  
b. Incorrect rack position.  
a. Preheat oven 10-12 minutes.  
b. Refer to Use of Oven  
c. Incorrect use of aluminum foil.  
d. Oven bottom incorrectly in place.  
e. Used incorrect type of utensil.  
f. Oven calibration or burner out of  
adjustment.  
Section . . . “Oven Racks.”  
c. Refere to section on aluminum foil.  
d. Replace oven bottom correctly.  
e. Use shiny pans for cakes, cookies and  
biscuits. Use dull or glass utensils for  
pies and breads. Dark pans absorb heat  
and cause over-browning.  
-- Over-browning.  
-- Overdone on outside and  
underdone in center.  
f. Have serviceman calibrate oven and  
adjust burner.  
7. Range lights do not work.  
a. Range not connected to power supply.  
b. Burned out bulb.  
a. Connect range to outlet, check circuit  
breaker or fuse box.  
c. Defective switch.  
b. Replace bulb.  
c. Replace switch.  
SELF-CLEANING MODELS  
1. Self Cleaning Cycle does not work.  
a. Oven control knob not in clean  
position.  
a. Follow instructions in Self-Cleaning  
section.  
b. Door lock handle not in lock position.  
a. Excessive spillovers in oven.  
2. Flames inside oven, smoking from  
vent.  
a. Excessive spillovers especially on  
bottom of oven. Wipe up and  
immediately restart or wait three hours  
for complete clean cycle.  
3. Soil not completely removed after  
cleaning cycle.  
a. Areas on front frame of oven and areas  
on oven door outside of door seal.  
Clean these areas before self-clean  
cycle is started.  
a. Areas may be cleaned with stiff nylon  
brush or a nylon scrubber and soap and  
water. Be careful not to damage seal.  
b. Self-clean cycle was interrupted.  
c. Excessive spillovers in oven.  
b. Wait three hours and restart clean cycle.  
c. Restart clean cycle after three hours.  
33  
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NOTES  
34  
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NOTES  
35  
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FIVESTAR  
APPLIANCE LIMITED WARRANTY  
RANGES AND BUILT-IN COOKTOPS  
This appliance has been designed for domestic household use. If properly installed, adjusted, and  
operated under normal conditions in accordance with the printed instructions, it will satisfactorily  
perform the functions that are generally expected of this type of appliance.  
ONE YEAR PARTS AND LABOR  
If your appliance fails to do so because of a defect in material or workmanship within one year from  
the date of original purchase:  
We will at our option, repair, exchange, or correct by other means what we consider appropriate,  
any part(s) we find to be defective except for the finish and light bulbs. Any parts to be replaced or  
repaired will be warranted only for the balance of the original year.  
TWO YEAR LIMITED WARRANTY  
Any oven burner or griddle burner (not the control) or the electronic ignition module that fails in  
normal household use during the second year from the date of original retail purchase will be repaired  
or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.  
FIVE YEAR LIMITED WARRANTY  
Any stainless steel top burner (not the valve) that fails in normal household use during a period of five  
(5) years from the date of original purchase will be repaired or replaced, free of charge for the part  
itself, with the owner paying all other costs, including labor.\  
OWNERSHIP  
This warranty remains in force for time periods mentioned above from the date of original retail  
purchase of the appliance, and continues in force even if relocated by the first or subsequent  
purchase(s). YOU MUST KEEP YOUR RECEIPT AS PROOF OF THE DATE OF ORIGINAL  
PURCHASE.  
WARRANTY CONDITIONS  
This warranty DOES NOT apply to any appliance that has been subjected to alteration, misuse, abuse  
(including damage by foreign agents or chemicals), accident, improper installation, delivery damage, or  
other than normal household use and service.  
This warranty does not apply to glass, porcelain enamel, or any other finishes as they are specifically  
dependent upon proper care by the user. We warrant only that these items are manufactured to a  
commercially acceptable standard and conform to it at time of delivery.  
This warranty is LIMITED STRICTLY to the terms indicated herein, and no other expressed  
warranties or remedies thereunder shall be binding on us. TO THE EXTENT CONSISTENT WITH  
STATE AND FEDERALS LAWS: (1) ANY IMPLIED WARRANTIES SHALL BE LIMITED TO  
THE SAME TIME PERIOD STATED HEREIN FOR THE EXPRESSED WARRANTIES, AND (2)  
WE SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES  
UNDER ANY EXPRESSED OR IMPLIED WARRANTIES RELATING TO THE APPLIANCE. The  
warranty obligation on appliances outside the contiguous 48 U.S. states and the District of Columbia  
shall be LIMITED STRICTLY to furnishing replacement parts and shall EXCLUDE service labor.  
FEDERAL REGULATORY PROVISIONS  
Some states do not allow limitations on how long an implied warranty lasts nor limitations or  
exclusions of incidental or consequential damages, so the above limitations or exclusions may not  
apply to you. This warranty gives you specific legal rights, and you may also have other rights which  
vary from state to state, as well as rights under Federal Laws.  
PURCHASER’S RESPONSIBILITIES  
The purchaser will be responsible for the costs of any service calls requested to demonstrate or confirm  
the proper operation of the appliance, the installation, the adjustment, the conversion from one gas to  
another, to correct an improper installation or correct malfunctions in the appliance created by the  
operation of the appliance in a manner not prescribed by or cautioned against in the Use and Care  
Instructions.  
OWNER REGISTRATION CARD  
The purchaser should fill out and mail the owner registration card included with the appliance. This  
will help expedite any future communications.  
MODEL AND SERIAL NUMBERS  
The appliance model number and serial number can be found on a nameplate attached to the appliance.  
The purchaser should always use the model number when talking to or writing to the dealer or builder  
from whom this appliance was purchased or the local authorized service agency.  
FACTORY ASSISTANCE  
If the purchaser is unable to locate an authorized service agency, or if the purchaser does not  
receive satisfaction from the source from whom the appliance was purchased, or from the local service  
agency, write to: CUSTOMER SERVICE DEPARTMENT, P.O. BOX 2490, CLEVELAND, TN 37320.  
Part No.  
188-6C043  
8-01  
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