KitchenAid Range 1954 User Manual
Installation and Operating Instructions for  
northstar  
Electric ranges (Model 1954)  
Gas/Electric Combos (Model 1955)  
Gas ranges(Model 1956)  
12  
6
BY  
Thank you for purchasing a Northstar Retro Range.  
You have purchased a quality, world-class product.  
Years of engineering experience have gone into its manufacturing.  
To ensure that you will enjoy many years of trouble-free  
operation, we have developed this User Guide.  
It is full of valuable information on how to operate and maintain  
your range properly and safely. Please read it carefully.  
#1704-8  
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Do not operate surface burners without utensils in place.  
Safety InStructIonS  
Allow elements and burner surfaces to cool before cleaning.  
If a wet sponge or cloth is used to wipe spills on a hot  
cooking area, be careful to avoid steam burn. Some cleaners  
can produce noxious fumes if applied to a hot surface.  
(all models)  
Important! Save these instructions for the local  
inspector’s use.  
Loose clothing of flammable material (pot holders) could  
ignite if brought in contact with hot burners and may  
cause severe burns.  
WarnIng! Prior to installing this appliance, read the  
Safety Instructions as they relate to Installation on pages  
4 through 6 of this manual. Failure to follow these instruc-  
tions could result in serious electric hazard, risk of fire,  
and/or personal injury.  
Moist or damp pot holders on hot surfaces may result in  
burns from steam. Do not let pot holders touch hot heating  
elements. Do not use towels or other bulky cloths as pot  
holders.  
models 1954 and 1955 are equipped with a 240 volt,  
standard range power cord & plug. see page 4 for amp  
ratings of each model.  
Cooktop temperatures increase with the number of  
elements on. With three or four elements turned on,  
surface temperatures are high. Exercise care when  
touching the cooktop.  
models 1956 comes with a 120 volt, 10 amp power cord  
& plug.  
Use this appliance for its intended use, as described in this  
manual.  
fire (optional exhaust hood)  
Keep the hood and grease filters clean to maintain good  
venting and to avoid grease fires.  
Never use your appliance for warming or heating the  
room.  
Do not let cooking grease or other flammable materials  
accumulate in or near the range.  
Do not assume that you know how to operate all parts of  
the range. Some features may work differently from those  
of your previous range.  
grease  
Do not climb, stand or hang on the door or range top.  
This can damage the range or tip it over, causing severe  
personal injury.  
Grease is flammable and should be handled carefully.  
Avoid letting grease deposits collect around the range in  
vent fans. Don’t leave cans of drippings sit around the  
range; refrigerate or dispose of promptly. Let quantities  
of hot fat (a pan of deep fat for example) cool before  
attempting to move or handle it. Grease fires can often  
be extinguished by quickly putting on the pan lid or by  
covering with baking soda. Do not attempt to extinguish  
with water because this will spread the fire.  
children  
Do not leave children alone in the area where your range  
is in use. They should never be allowed to stand or sit on  
any part of this appliance.  
Instruct your small children that the range is not a toy and  
could hurt them. As your children grow up, teach them the  
proper and safe use of the range.  
never pick up a flaming pan.  
oven  
Children must be taught not to use the oven door as a  
stepping stool to reach the cabinet above, as it may result  
in an injury.  
Stand away from range when opening the oven door. Hot  
air or steam which escapes can cause burns.  
Do not heat unopened food containers in the oven. Pressure  
could build up and the container could burst, causing  
injury or damage to the range.  
caution  
Do not store items of interest to children on console  
above the range or on the back of the cooking surface.  
children climbing to reach items could be seriously  
injured.  
Keep oven vent ducts unobstructed.  
Keep oven free from grease build up.  
Place oven rack in desired position while oven is cool.  
If rack must be handled when hot, do not let pot holder  
touch heating elements in the oven.  
When cleaning cycle is on, the oven door and cooking  
surface will be hot. Keep children away from the range as  
a safety precaution.  
Pull out oven rack to the rack stop to reduce chance of  
burns from touching hot surfaces of the door and oven.  
storage  
Do not store gasoline, flammable vapors or materials, etc.,  
in the oven, storage drawer, warmer or around the appliance  
area.  
When using cooking or roasting bags in oven, follow the  
manufacturer’s directions.  
Do not use your oven to dry newspapers.  
hot surface  
Exercise caution. Surfaces may be hot enough to burn.  
Electric elements may be hot even when they appear dark  
in color.  
aluminum foil  
Do not use aluminum foil to cover oven racks. This will  
restrict heat circulation.  
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Plastics  
service  
Do not repair or service any part of the range unless  
specifically recommended in this manual. All other  
servicing should be referred to a qualified technician.  
Disconnect the range from wall receptacle, fuse, or breaker  
before performing service.  
All plastics are vulnerable to heat, although some will  
withstand higher temperatures than others. Keep all  
plastics away from parts of the range which may become  
slightly more than warm when the range is in operation.  
self-cleaning oven  
The door gasket is essential for a good seal. Care should  
be taken not to rub, damage or move the gasket.  
safety  
Your range, like many other household items, is heavy  
and can settle into soft floor coverings such as cushion  
vinyl or carpeting. When moving the range on this type of  
flooring use care.  
Do not use oven cleaners on self-cleaning ovens prior  
to cleaning. Damage may occur to oven finish at high  
temperatures. Remove aluminum or plastic utensils, food  
or combustible materials from oven and cooktop before  
self-cleaning. (See Self-Cleaning – Page 15)  
If your range must stand beside a refrigerator, allow at  
least 2” between the two appliances for air circulation. The  
heat from the range may affect refrigerator performance.  
NOTE: Oven cleaner will not harm porcelain oven but  
should not be used in conjuction with selfcleaning.  
Make sure that all the packing materials have been removed  
and that all controls are in the off position before plugging  
in the power cord.  
surface cooking  
Use proper pan size. Select pans large enough to cover the  
element. The use of undersized pans will expose a portion  
of the element which may result in burns, ignition of  
clothing or spillovers directly on element.  
electrical connection  
amperage requirements  
Btu’s nat Btu’s lP  
Never leave surface units unattended at high heat setting.  
Boil over or boil dry conditions could result in a fire.  
Model 1954- 40 Amps,240 Volts  
—
—
1955- 25 Amps, 240 Volts 43,000  
1956- 10 Amps,110 Volts 58,000  
38,700  
52,200  
Do not use glass or glazed ceramic cookware on the  
surface burners, as sudden change in temperature may  
break them.  
All ranges come with standard 4 wire range cord attached.  
This cord must be plugged into a standard range receptacle  
provided by your electrician.  
Always turn off surface unit, before removing pots or  
pans.  
Turn handle of the pan toward the center of the cooktop,  
without extending over nearby elements. This will reduce  
the possibility of accidentally overturning the pan.  
Let hot pans cool in a safe place, out of the reach of young  
children. Never set hot pots on a combustible surface.  
Do not use decorative metal covers on electric surface  
elements. A covered element, when turned on, could result  
in a burn or damage to the element.  
safety instructions – gas  
important instructions  
Do not use range as a heater. never use the range as a  
kitchen heater. Prolonged use of the range without adequate  
ventilation can be hazardous. Oven controls and top burners  
are not designed for home heating and component failures  
that may result from such abuse are definitely not covered by  
the warranty.  
frying  
Use as little oil as possible. Filling the pan too full of oil  
can cause spillovers when food is added.  
Foods for frying should be as dry as possible. Frost on  
frozen foods or moisture on fresh foods can cause hot oil  
to bubble up. Spillovers, fire and burns from splatters could  
occur.  
WarnIng: This product must be installed by a licensed  
plumber or gas fitter, when installed within the Common-  
wealth of Massachusetts. Massachusetts approval code  
#G1-1202-18.  
Use a deep fat thermometer whenever possible to prevent  
overheating oil beyond smoking point.  
#1 This installation must conform with local codes and  
ordinances. In the absense of local codes, installations must  
conform with American National Standard, National Fuel  
Gas Code ANSI Z223.1–latest edition (**) or CAN/CGA-  
B149–latest edition (***) installation codes.  
Deep fryer  
Use extreme caution when moving a hot grease kettle or  
disposing of hot grease.  
Ventilating hoods  
#2 Input ratings shown on the serial/rating plate are for  
elevations up to 2,000 feet (609.6 m). For elevations above  
2,000 feet (609.6 m), ratings are reduced at a rate of 4% for  
each 1,000 feet (304.8 cm) above sea level.  
Clean ventilation hood frequently — grease should not be  
allowed to accumulate on hood or filter. When flaming  
foods under the hood, turn the fan off. The fan, when  
operating, may spread flame.  
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flame size: Top burner flame size should be adjusted so  
it does not extend beyond the edge of the cooking utensil.  
Excessive flame is hazardous.  
mobile home installation  
The installation of this range must conform to the  
Manufactured Home Construction and Safety Standards,  
Title 24 CFR. Part 3280 (formerly the Federal Standard  
for Mobile Home Construction and Safety, Title 24, HUD,  
Part 280); or when such standard is not applicable, the  
Standard for Manufactured Homes Installations 1982  
(Manufactured Home Sites, Communities and Setups),  
ANSI A225.1q/NFPA 501A* or with local codes.  
use of high flame: When using a high flame, never  
leave any pans unattended on this heat setting for long  
periods. Hot oil is particularly hazardous since it can  
become hot enough to ignite.  
Do not obstruct the flow of combustion and ventilation air  
to the range.  
The installation of this range must conform with the  
current standards CAN/CSA-Z240–latest edition*** or  
with local codes. When this range is installed in a mobile  
home, it must be secured to the floor during transit. Any  
method of securing the range is adequate as long as it  
conforms to the standards listed above.  
Any openings in the wall, behind the range or the floor  
under the range must be sealed.  
Venting  
Never block the vents (air openings of the range). They  
provide the air inlet and outlet which is necessary for the  
range to operate properly with correct combustion. The  
oven vent is located at the rear of the main top.  
Note: The metal chassis of the range MUST be earth-  
grounded in order for the control panel and burner spark  
ignition to work. Check with a qualified electrician if you  
are in doubt as to whether the metal chassis of range is  
earth-grounded.  
type of gas  
Natural and LP Gas (propane). Ranges are factory  
assembled for natural gas unless otherwise specified and  
cannot be used with LP Gas without some adjustments.  
Be sure your range is correctly adjusted by a qualified  
serviceman or installer for the type of gas on which it is to  
be used. (See Conversion, page 12).  
Copies of the standards listed may be obtained from:  
* National Fire Protection Association  
Batterymarch Park  
Quincy, Massachusetts 02269  
** American Gas Association  
1515 Wilson Boulevard  
note: In this manual, propane is referred to as LP  
(liquid petroleum).  
Arlington, Virginia 22209  
gas hook up locations - model 1955: the 1/2” steel gas  
elbow exits the stove on the right side, 34” off the floor.  
on model 1956, the connection is located in the center,  
2” off the floor.  
*** Canadian Standard Association  
178 Rexdale Boulevard  
Rexdale (Toronto), Ontario M9W 1R3  
floor covering  
Never install a range over inferior kitchen carpeting, vinyl  
tile or linoleum. These should be able to withstand at least  
175°F without shrinking, warping or discoloring.  
installing your range  
Be sure your appliance is properly installed and grounded  
by a qualified technician in accordance with the installation  
instructions and local building codes.  
curtains  
If your range is near a window, use an appropriate window  
treatment. Do not use long curtains which could blow over  
the top burners and create a fire hazard.  
Power cord installation  
The new U.S. revised electrical code states that all new  
construction must use a FOUR WIRE range power cord.  
Existing construction may use a three wire range power  
cord. NOTE: The difference is, a four wire cord has a  
separate ground. A three wire cord is grounded through  
the neutral.  
if you smell gas  
If this is a new range installation, your installer has not  
done a proper job of checking for leaks. Connections can  
loosen in transportation. If the range connections are not  
perfectly tight, you can have a small leak and therefore a  
faint gas smell.  
Installation, adjustment and service of this range must  
be performed only by a qualified gas range installer or  
electrical serviceman. This is necessary to insure proper  
operation of the range and to avoid the possibility of  
damage to the range or injury to the users.  
finDing a gas leak is usually not a  
“Do it yourself” ProceDure.  
WarnIng: Be careful when reaching into storage cabinets  
above range while it is in operation. One might accidentally  
contact a hot burner when using a hand for support or have  
one’s clothing come in contact with top burner flame.  
Some leaks can only be found with the controls in the  
“on” position exposing the user to serious burns. Never  
use a match or flame to locate a leak. turn off the gas to  
the range and call a qualified serviceman.  
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location  
If possible, the range should be located to avoid the main  
“traffic path” through the kitchen or where an open door  
might block a passageway or create an awkward working  
situation. If possible, it should be so located where cabinet  
working space is available on either side. Drafty locations  
should be avoided to prevent gas burner outage and poor  
air circulation.  
temperatures  
To cook, you must have heat. Some parts of the range are  
therefore going to get warm or even hot. Consider this in  
choosing a range location. Do not leave children alone or  
unattended near the range when it is in use. Let burner  
grids and other surfaces cool before touching them or  
leaving them where children can reach them.  
clearances  
This range may be installed with adjacent surfaces  
touching the base cabinets and the back flush with the back  
wall. Models 1955 and 1956 gas ranges require a CGA/  
AGA approved stainless steel gas flex line or a flexible  
copper coil 1/2” in diameter and at least three feet long so  
the range can be moved for service.  
To eliminate the risk of burns or fire by reaching over  
heated surface burners, cabinet storage above the range  
should be avoided. If overhead storage is unavoidable,  
clearances between the cooking surface and unprotected  
wood or metal overhead cabinets must be no less than  
32”. The clearances on electric models between the  
cooktop and unprotected overhead cupboards is 30”. This  
distance may be reduced to 24” when the bottom wood  
or metal cabinets are protected by not less than 1/4” thick  
flame retarding millboard covered with not less than No.  
28MSG sheet steel, 0.015” thick stainless steel, 0.024”  
thick aluminum or 0.020” thick copper.  
minimum clearances to combustibles  
a
B
c D e  
f
max.  
max.  
max.  
All Model Electric 1954 0”  
0” 30” 0” 0” 13”  
min.  
min.  
Combo Model 1954 3”  
All Gas Model 1956 3”  
3”  
3”  
32” 0” 0” 13”  
32” 0” 0” 13”  
ht. 18”  
ht. 18”  
min.  
min.  
ht. 18”  
ht. 18”  
1 = End of section of overhead cabinet  
2 = Overhead center cabinet  
3 = End wall or divider  
exhaust hood Dimensions – 30” W x 22” D x 6” H  
Hood should be installed 28” to 30” from the bottom of  
hood to the range cook top. See Full Installation information  
in Exhaust Hood Manual.  
It is the responsibility of the installer to comply with the  
installation clearances specified in this manual.  
note: Clearances specified to combustible construction  
(walls and materials) are based on a temperature rise of  
wood resulting from appliance operation. These clearances  
are suitable for walls of studding, lath and plaster or other  
types of combustible material which have a density of  
20 lbs. per cu. ft. or more. No evaluation of clearances  
has been made for low density cellulose, fibre board and  
similar materials which have a density of less than 20 lbs.  
per cu. ft., nor to plastic tiles or sheeting.  
cabinet openings  
This range will fit into a 30 1/4” cabinet opening.  
leveling your range  
Place rack in oven. Place level on rack, first side to side,  
then front to back.  
The maximum depth of upper cabinets installed above the  
range is 13”.  
See the minimum clearances chart for electric and gas  
models below.  
If the range is not level, adjust leveling legs up or down with  
pliers or your fingers until range is level.  
NOTE: Oven must be level for satisfactory baking  
performance.  
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cookware  
electric cooktoP  
The best cooking results and the most economical use of  
electricity will be achieved by using smooth, flat-bottom  
pans. Pans should be at least the same size or slightly  
larger than the cooking area. Ceramic cookware suitable  
for stovetop cooking may be used. If pans smaller than the  
size of the heating element are used, care should be taken  
as the handles may get hot.  
surface elements  
controls  
control knobs must be pushed  
in before turning them to a  
setting. They can be set anywhere  
between MAX and MIN.  
Built into each element, is a safety device which protects the  
element from overheating. If using pans which are not ideal,  
for example concave or convex bottom pans with shiny  
bases, or those with ridged or grooved bottoms, the thermal  
limiter can cause the element to switch off and on during  
cooking, which means that food will take longer to cook.  
The controls for the surface  
elements provide infinite heat  
settings. The numbers on the dial  
serve as a reference. The control can be turned to any  
setting to provide the exact heat required.  
note: The “Push to Turn Safety Control Knobs” on  
the range are designed for child safety and to prevent  
accidental operation.  
Very thin, badly dented, and distorted pans with uneven  
bottoms should not be used.  
Pans with very shiny or reflective bottoms should not be  
used.  
Before using your glass cooktop for the first time: turn  
the elements on max without a pan for 5 to 8 minutes  
or until smoking stops. this smoking is normal and  
non toxic.  
Never place utensils with a skirt (e.g. a wok) on the heated  
area.  
Pans should not have rough bottoms. Do not slide pots on  
the ceramic glass cooking surface, as this may mark or  
scratch the cooktop.  
high speed radiant - electric top Burners  
Consists of a set of special RADIANT HEATER coils  
embedded in thermal insulation. The element is designed  
for fast heat response. You can see it light up almost  
immediately.  
Each element is fitted with a thermal limiter to ensure  
the ceramic glass does not exceed the maximum SAFE  
operating temperature. You may notice the element going  
on and off a number of times during use. This is a normal  
occurrence.  
If pans with aluminum bottoms are slid across the cooking  
surface, metal marks could result. Such marks are easily  
cleaned with any non-abrasive stainless steel cleaner,  
provided they are removed immediately and not allowed  
to bake onto the surface.  
Any guidelines or recommendations given by the saucepan  
or cooking utensil manufacturer should be followed.  
To maximize the efficiency of this type of element we  
suggest you use it similarly to your previous burner. Turn to  
maximum until the desired temperature is reached, then turn  
it down to the setting that best maintains the desired heat.  
selection & use of Pots & Pans  
flat Bottoms  
Thick, flat bottoms absorb and distribute the heat from  
the element more evenly. Thin, uneven bottoms waste  
energy and create hot spots that may burn the food onto  
cookware.  
Glass cooktops require heavy gauge flat bottom pans for  
best cooking results.  
• H or 9 – To start foods cooking and to bring foods  
to a boil.  
• 8-7  
• 6-5  
• 4  
– To hold a rapid boil.  
– To fry foods.  
– To cook large amounts of vegetables  
– To keep food cooking after starting it  
on a lower setting.  
• 3-2  
Check flatness with a ruler or straight edge. See figure 7.  
• L  
– To keep foods warm until ready to serve.  
hot lights  
Hot lights are provided in the glass of all smooth top ranges.  
Light glows when a burner becomes hot and shuts off when  
the burner has cooled.  
controls  
Figure 7  
The radiant heating elements are controlled by a commonly  
used Infinite Heat Switch that works on the principle of  
percent on, percent off. For example, when the switch is  
turned to the medium setting, the element will be on only  
50% of the time. Because of the fast heat-up with these types  
of elements, you will notice the units switching on and off.  
Pot Diameter  
Select element to match pan diameter. The pot should  
be slightly larger than the element to obtain best energy  
usage, and avoid spillovers flowing directly onto element.  
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Do not use pans extending more than one inch beyond  
element, except while canning. See figure 8.  
care and cleaning  
To keep the exterior chrome trim in spotless condition,  
wipe with a warm soapy cloth. Do not clean hot ceramic  
surface with a soapy cloth, use automotive chrome  
cleaner on cool surface.  
See page 28 for complete cleaning guide.  
caution - Product Damage hazard  
Before using any cleaners, ensure that it is suitable for  
application on chrome trim.  
Make sure that the glass ceramic surface has cooled down  
before applying any cleaning materials.  
Figure 8  
Small diameter pans waste energy and spillage can flow  
onto element. This increases chance of fire and burns.  
1. saving on cleaning time  
• Make sure the bottom of pots and pans and cooking area  
Use non-stick coated cookware, for easier clean up.  
Glass or pyroceram pans should be used only as the  
manufacturer describes.  
Pressure cookers, deep fat fryers, canners, etc. must be of  
the correct size and have flat bottoms to work properly.  
are clean and dry.  
Select correct heat settings and use saucepans large  
enough to accommodate food and liquid to eliminate  
boilovers and splattering.  
• Wipe up food spills and splatters from adjacent heating  
areas before cooking.  
energy tips  
Use cookware with tight-fitting lids, and flat bottoms  
which completely cover the heated portion of the element.  
Watch foods when bringing them to cooking temperatures  
at high heat. When food reaches cooking temperature,  
reduce heat to lowest setting that will keep it cooking.  
• Do not drag or slide pots along the surface.  
2. Daily care  
• Use a ceramic glass cleaner-conditioner, available  
at supermarkets and major department stores. As the  
cleaner-conditioner cleans, it leaves a protective coating  
of silicone on the smooth surface, which helps prevent  
scratches and abrasions in which food particles can  
collect. It also helps prevent the build-up of mineral  
deposits, and will make future cleaning easier.  
Use residual heat with surface cooking. For example,  
when cooking eggs in the shell, bring water to a boil,  
then turn element off, and allow heat in water to complete  
cooking.  
When boiling water for tea or coffee, heat only the amount  
needed. Do not use a wire trivet or any other kind of heat  
retarding pad between the pan and the element.  
• Apply a dab of cleaner-conditioner in the center of each  
heated area to be cleaned.  
• For normal cleaning start with about 1 ml (1/8 tsp) of  
cleaner-conditioner, and apply more if needed.  
things not to Do on a ceramic cooktop  
• Clean unit with a damp clean paper towel. To remove  
more stubborn spots, use a slightly dampened non-  
impregnated plastic or nylon pad specially made for  
non-stick utensils.  
• Do not leave pots unattended or elements ON for  
extended periods of time. If an element is mistakenly left  
on for an extended period of time the built in thermal  
limiter will ensure that the heat build-up is insufficient  
to cause any adverse effects.  
• Wipe off this application with another clean, damp paper  
towel, and wipe dry.  
• Do not cook directly on the ceramic cooktop. The  
surface of the cooktop can be damaged, and will be more  
difficult to clean.  
• Use liquid cleansers to remove any discoloration,  
especially in hard water areas. A non-impregnated plastic  
or nylon pad specially made for non-stick utensils may  
also be used with these cleaners. Do not apply excessive  
pressure while rubbing. This could cause scratches over  
time.  
• Do not use wire trivets mats or aluminum foil. They  
offer no cooking advantages and can damage the ceramic  
glass surface. Never place plastic or any other material  
which might melt on any part of the cooktop.  
• Do not use the cooktop as a chopping board or cutting  
• Apply cleaner-conditioner and polish with paper towel  
surface. This type of use can scratch the surface.  
or a soft dry cloth.  
• Any smearing or hazing on the surface may be removed  
with a lightly dampened paper towel, and polished with  
a soft dry cloth.  
• Do not leave heavy spills during cooking. Turn heat  
off and allow surface to cool down. Remove the spills  
with a clean, damp cloth (no detergent), taking care to  
avoid burning fingers. If there is detergent in the cloth,  
you may leave a layer of soil-laden film on the cooktop  
surface, which can result in discolouration next time the  
element is switched “on”. If a detergent film builds up,  
use a ceramic glass cleaner-conditioner.  
• Do not use a sponge or a dishcloth. They may leave a  
film of soil-laden detergent on the heating area which  
may turn brown and resemble a discolouration the next  
time the area is heated. If that should happen, cleaner-  
conditioner will remove it.  
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warning  
Personal injury hazard  
caution  
Product Damage hazard  
Ceramic glass cleaner-conditioner should be applied  
regularly after use of other cleaners, otherwise over  
a period of time the surface of the ceramic glass may  
roughen, and cleaning will become progressively more  
difficult. Staining may also occur.  
• note: If a wet paper towel is used to remove spillovers  
from warm cooking area, be careful to avoid steam  
burns.  
• Never mix different household cleaning products.  
Chemical mixtures may interact, with objectionable or  
even hazardous results.  
important notes  
1. In the event of the cooktop being scratched, soil will  
collect and appear as fine lines. These are not fully  
removable, but can be minimized by the daily use  
of cleaner-conditioner. These scratches do not affect  
cooking performance.  
Do use  
Ceramic glass cleaner-conditioner should be used  
regularly to clean and protect glass-smooth top cooking  
surface. If you run out, you may temporarily use baking  
soda as a cleaning powder.  
2. Soil from sugar solutions must be removed from the  
cooktop before the syrup has set, otherwise it can  
permanently bond to the ceramic surface.  
Do not use  
1. Household detergents and bleaches.  
2. Impregnated plastic or nylon pads.  
3. Soap pads; these will scratch and mark.  
griDDle oPtion  
4. Household abrasive powders except where specified;  
these may scratch depending on the pressure applied in  
use.  
oPtIonaL  
grIDDLe  
5. Chemical oven cleaners, e.g. aerosols and oven pads.  
These are caustic cleaners, and may etch the surface.  
6. Rust stain or bath and sink stain removers, as these will  
mark and etch the surface.  
griddle for smoothtop (glass top)  
7. Metal scrubbers.  
Set griddle over a back/front burner combination. Turn both  
burners on MAX for a couple of minutes or until griddle  
reaches frying temperature. Temperatures may be adjusted  
as required.  
how to Deal with Burned-on spots  
1. Make sure area to be cleaned is warm to the touch.  
2. The careful use of a stainless steel razor blade held at  
approximately 30 degrees to the surface can be used to  
remove stubborn burned-on spots from the surface.  
griddle for gas burners  
Set griddle on the left over the back/front burner  
combination. Lock the notches of the griddle onto the  
back & front grate fingers. First make sure that grates are  
positioned on burners correctly. Turn both front & back  
burners on to correct frying temperature.  
3. Use cleaner-conditioner, and finally wipe the cooktop  
clean with a paper towel or damp cloth.  
If after the use of recommended materials there are some  
persistent stains or marks on the cooktop, the unit should  
be cleaned using a liquid cleanser. This will remove any  
accumulated residue of cleaner-conditioner, and if applied  
with a non-impregnated plastic or nylon pad for non-stick  
pans, for at least three to four minutes, it will also take  
off the film caused by salts and minerals before it has an  
opportunity to discolor or develop into a problems. Finish  
off with a touch of cleaner-conditioner, polish to a high  
lustre.  
warning: Do not use two griddles on a range as damage  
to the top can occur.  
canning  
For best results, use a flat bottom, heavy gauge canner.  
Canners with rippled bottoms will not work on electric  
burners because the bottom does not make enough contact  
with the element.  
Any smearing or streaking on the surface may be removed  
with lightly dampened paper towel and polished with a  
soft dry cloth.  
gas cooktoP  
metal marks  
Certain metal pots, especially those with aluminum  
bottoms may leave marks on the surface, especially if the  
pan is allowed to slide. Use the cleaner-conditioner before  
the unit is used again to prevent the mark from baking on  
the surface.  
Gas cooktops are more forgiving than electric cooktops.  
Most cookware will work, although tight fitting lids are  
recommended for efficient cooking on both. Always  
adjust the burner controls so that flames do not extend  
past the edges of pots or pans.  
9
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top Burners  
gas Burner cleaning  
• the burner caps should be routinely removed and  
cleaned. Always clean burner caps after a spillover.  
Keeping the burner caps clean aids in proper ignition and  
an even flame. Set burner caps into indents in burner base.  
Your gas range is equipped with “state of the art” “Sealed  
Gas Burners” and an “Auto-Reignition System”. The  
sealed gas burners spread the heat evenly across the  
bottom of the cooking utensil and provide infinite heat  
control. The auto-reignition system senses when a burner  
flame has gone out and will automatically reignite that  
burner. There are no standing pilots to light or adjust.  
• for proper flow of gas and ignition of the burner, DO  
NOT ALLOW SPILLS, FOOD, CLEANING AGENTS  
OR ANY OTHER MATERIAL TO ENTER THE GAS  
ORIFICE OPENING.  
See this page for cleaning and maintenance of top burners.  
operating range During a Power failure  
• gas must flow freely through the small hole in the brass  
orifice for the burner to light properly. This area must  
be free of any soil and be kept protected from boilovers  
or spillovers. ALWAYS keep the burner caps in place  
whenever a surface burner is in use.  
To light a top burner during a power failure, hold a lit  
match to the desired burner head. Turn the corresponding  
control knob to any numbered position. After burner  
lights, adjust flame to desired setting.  
the gas oven requires electricity to operate.  
occasionally check the burner flames for proper size and  
shape as shown. A good flame is blue in color. If flames lift  
off ports they are yellow and usually noisy. You may need  
to clean the burners. See figure 12.  
removal of Burner knobs  
Apply a piece of duct tape to the surface of the knob for  
better grip. Pull off by hand or with a pair of pliers.  
if ignitors continue to click:  
If your ignitors continue to click after lighting, the  
probable cause is dirt or moisture around the burner,  
or between the burner and ignitor. Clean these areas  
thoroughly with household cleaner or soap and water.  
Dry thoroughly or sparking may still occur. (You may  
have to use a hair dryer to completely dry the area.) If  
the condition persists, but on low setting only, you may  
need to increase the burner flame (see “Manual Burner  
Adjustment” – this page). If the condition persists, check  
for damaged ignitors. Very rarely, the spark module may  
need to be replaced. Ignitors and spark modules, with  
installation instructions, can be ordered from Elmira Stove  
Works, and must be serviced from under the cook top.  
manual Burner adjustment on low  
The burners have been pre-adjusted at the factory for best  
performance. You may manually adjust the low settings  
up or down by removing the control knob while the burner  
is lit and in the low position. While holding the valve stem  
so it doesn’t turn, insert a small flat blade screwdriver into  
the stem and turn the small brass screw slightly in either  
direction until desired flame height is obtained. Valve  
must be adjusted so low flame licks around burner cap no  
less than 1/8”. See figure 11.  
1/8"  
to clean Burners:  
1. lift the burner cap straight up from the burner base.  
2. clean burner cap with warm, soapy water and a sponge.  
You can also clean with a nonabrasive scrubbing pad or  
cleanser. Do not clean burner cap in dishwasher.  
Figure 11  
Figure 12  
3. if the gas orifice opening has become soiled or clogged,  
use a cotton swab or a soft cloth to clean the area.  
note: Low adjustment will not effect flame heights at  
other settings. If a top burner flame has been adjusted too  
low, the electronic ignitor may start to spark while burner  
is on. Readjust flame until ignitor stops sparking.  
4. if ports are clogged, clean with a straight pin. Do not  
enlarge or distort port. Do not leave anything stuck  
in the ports.  
5. after cleaning the orifice opening and ports, replace the  
burner cap. make sure cap is set straight on burner and  
that the tabs on cap fit into the grooves of burner base.  
flame appearance  
The burners have been pre-adjusted at the factory to a  
clean blue flame. On LP gas, a slight orange tip may be  
visible. If flame is not as above, your gas serviceman  
can check the regulator for proper setting with a water  
manometer (U-gauge). The stove pressure should be  
within + or - 10% of the pressure setting shown in this  
manual.  
6. check the burner for proper lighting after cleaning.  
7. Replace the burner cap, making sure the alignment pins  
on the cap are properly aligned with the burner base.  
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gas suPPly system  
gas and electrical supplies  
Before connecting to the supply systems, be sure that  
the installation conforms with the local codes or, in the  
absence of local codes, with the National Fuel Code,  
ANSI Z223.1 latest edition or in Canada, CAN/CGA B149  
installation codes. See page 4 for electrical requirements.  
gas Piping to range  
The gas supply piping to the range should be 3/4” pipe  
which is then reduced to 1/2” at the regulator. With  
“LP” gas, the size of the piping to the range should be  
determined by your gas fitter.  
8. Turn on the burner. If the burner does not light, check  
cap alignment. If the burner still does not light, do not  
service the sealed burner yourself. Contact a trained  
repair specialist.  
When connecting pipe to the die cast regulator fitting, use  
two wrenches. Excess pressure or tightening the pipe too  
tight can cause the regulator to crack, resulting in a gas  
leak or a possible fire or explosion.  
note: If a gas burner burns with an uneven orange  
flame, reposition the burner cap so it sits flat on the  
burner housing. If burner lights slowly, have your gas  
service person check the gas pressure to the appliance.  
Make sure that if flexible connectors are used in  
connecting the appliance to the gas supply, they are AGA  
and/or CGA approved. Poorly designed connectors can  
be a source of gas leaks. Even if AGA/CGA approved  
flexible connectors are used, the customer should be  
cautioned against kinking or damaging the connection  
when moving or cleaning the range. This could cause a  
gas leak.  
If a top burner flame has been adjusted too low, the  
electronic ignitor may start to spark. Readjust flame until  
ignitor stops sparking.  
When cleaning around the surface burner, use care. If  
cleaning cloth should catch the ignitor, it could damage it,  
preventing ignition.  
If surface burner does not light, check if ignitor is broken,  
soiled or wet. If clogged, clean the small port beneath the  
ignitor using a straight pin.  
manual shutoff  
Install a manual shutoff valve in the gas line, in an  
accessible location, near the unit. Know where the gas  
valve is so you can shut off the gas to the range quickly.  
Suitable pipe thread sealant must be used which is  
approved for use with “LP”/Natural gas. Be sure to use  
this thread sealant on all pipe connections.  
Wipe acid or sugar spills as soon as the cooktop has cooled  
as these spills will discolor the porcelain.  
See Cleaning Guide – Page 28.  
-
gas toP moDels  
oVen Venting  
Pressure testing  
the oven Vent  
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 1/3 psig (3.5kPa).  
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 system at  
test pressures equal to or less than 1/2 psig (3.5kPa).  
Hot air and moisture  
escape from the oven  
through a vent in the  
center rear of the  
The gas supply pressure for checking the regulator setting  
shall be at least one inch w.c. above manufacturer’s  
specified manifold pressure.  
cooktop. Do not block  
the vent. Poor baking/  
roasting and bad  
combustion can result.  
The oven bottom must  
be in place for burner  
to bake properly on  
model 1956.  
gas leak testing  
After the final gas connection has been made, all the  
top burner valves should be closed and the gas supply  
and manual shutoff turned on. All connections in the  
gas supply line and in the range should be tested with  
soap suds or electronic sniffer for leaks. If a leak is  
present, bubbles will appear. The leak should be stopped  
11  
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by tightening the joint, or unscrewing completely and  
applying additional pipe dope and re-tightened. Any  
factory connections which may have been disturbed  
should be retested.  
• Pull top forward about 2” then lift front. Raise the  
service stay on each side to hold the top up.  
• On the back right of the range unscrew the nut on top of  
the regulator.  
a match should never be used when testing for leaks.  
all fittings have been tightened and tested at the  
factory. if a leak is detected, tighten the fitting. Don’t  
use pipe dope on factory fittings.  
• Reverse the white insert pin by pulling it out of the cap,  
reverse it, then snap it back into the cap. Replace cap  
into body of regulator and tighten, making sure not to  
disturb the regulator spring.  
range toP conVersion to “lP”  
models 1955 & 1956  
All our ranges are factory set to burn natural gas unless  
“LP” is specified. To use the range on “LP” gas, please do  
the following:  
order an “lP” kit from the factory. $35 UPS included.  
Figure 13  
Nat. Gas  
LP Gas  
Burner  
large  
#50 (1.75 mm) #55 (1.32 mm) #57 (1.09 mm)  
#65 (.89 mm) #70 (.71 mm)  
medium  
small  
replacing rangetop orifices  
Tools required to replace orifices.  
Small adjustable wrench.  
Nat. Gas  
LP/Propane #64 (.91 mm)  
Store natural gas spuds so they are available for future  
conversions.  
1. Remove the lift off burner cap.  
2. With the small adjustable wrench, unscrew the brass  
venturi and remove.  
installation of “lP” spuds  
Apply masking tape to the end of a 7 mm nut driver to  
help hold the gas orifice spud in the nut driver while  
changing it. Press nut driver down onto the gas orifice  
spud and remove by turning it counterclockwise and  
lifting out, set gas orifice spud aside.  
3. Unscrew the natural gas orifices in each of the top  
burners using the 7mm nut driver included with orifice  
kit. Replace with “LP” orifices listed below.  
nat. gas  
lP/Propane  
Front left superburner takes  
Other front burners take  
All rear burners use  
1.75 mm (#50) .91 mm (#64)  
1.32 mm (#55) .89 mm (#65)  
1.09 mm (#57) .71 mm (#70)  
Gas orifice spuds are stamped with a number on the side.  
Replace the LP gas orifice spud with the correct Natural  
gas orifice spud.  
Note: example. Orifices are stamped metric sizes. (00) is  
the number drill equivalent.  
4. Reinstall the brass  
venturi.  
Store nat. gas orifices  
and nut driver so they  
are available for future  
conversions.  
When replacing the  
black caps, make sure  
that the tabs in the cap  
fit into the grooves of  
the burner base.  
Refer to the following chart for the correct Natural gas  
orifice spud placement.  
conversion of regulator to “lP”  
on model 1955  
Disconnect Power to range  
• Open oven door and remove it, see removal instructions  
on page 16.  
• With a Philips driver, undo the 2 screws holding the top  
down.  
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oVen conVersion moDel 1956  
warning  
to convert oven Bake and Broil Burner  
1. Remove oven racks.  
– fire hazard  
• Locate gas supply shut  
off valve on the pressure  
regulator.  
2. Use a 1/2” combination wrench to tighten the orifice  
hood toward the pin (about 2 to 2-1/2 turns). The oven  
bake burner flame cannot be properly adjusted if this  
conversion is not made.  
• Shut off gas supply before  
converting to L.P. gas.  
• Make all conversions  
before turning gas supply  
valve back on.  
Failure to follow these instructions could result in fire,  
exposion or other personal injury.  
A. orifice hood  
B. Pin  
c. nAturAl GAs: increAse GAs – increAse flAme size (Preset  
At fActory for nAturAl GAs)  
d. lP GAs: decreAse GAs, deGreAse flAme size.  
to convert oven Broiler Burner  
1. Use a 1/2” combination wrench to tighten the orifice  
hood toward the pin (about 2 to 2-1/2 turns. The  
oven broil burner flame cannot be properly adjusted  
if this conversion is not made. See “Adjust Oven  
Broil Burner Flame” section.  
A. PlAstic cover  
B. GAs Pressure reGulAtor cAP with solid end  
fAcinG out  
c. GAs Pressure reGulAtor cAP with hollow  
end fAcinG out  
d. wAsher  
e. GAs Pressure reGulAtor cAP  
conversion of regulator to “lP”  
on model 1956 (gas oven)  
• Remove storage drawer. See page 17.  
2. Reinstall the storage or warming drawer.  
• Locate the regulator at the rear of storage drawer  
compartment.  
3. Complete installation. See “Make Gas Connection”  
and “Electronic Ignition System” sections.  
• Remove the plastic cover from the regulator cap.  
• With your fingers, turn the nut counter clockwise.  
• Do not remove the spring beneath the cap.  
Checking for proper cooktop burner and oven bake  
burner flame is very important. Natural gas flames do  
not have yellow tips.  
• Turn the cap over so LP faces up and reinstall into regulator.  
• Replace plastic cover over regulator cap.  
IMPORTANT: You may have to adjust “LO” setting for  
each cooktop burner.  
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if the “low” flame needs to be adjusted:  
Standard Burner Adjustment  
The flame can be adjusted using the adjustment screw in the  
center of the valve stem. The valve stem is located directly  
underneath the control knob.  
if flame needs to be adjusted:  
1. Loosen the lock screwon the air shutter located at the  
rear of the broil burner.  
1. Remove the control knob.  
2. Hold the knob stem with a pair of pliers. Use a small  
flatblade screwdriver to turn the screw located in the  
center of the control knob stem until the flame is the  
proper size.  
2. Adjust the air shutter as need.  
3. Tighten lock screw.  
3. Replace the control knob.  
setting clock – all moDels  
4. Test the flame by turning the control from “LO” to  
“HI,” checking the flame at each setting.  
check operation of oven Broil Burner  
1. Close the oven door.  
2. Set selector to broil, and thermostat to broil.  
The oven burner should light within 8 seconds, under  
certain conditions it may take the burner up to 50 to 60  
seconds to light.  
Setting clock initially or after power failure (if control is  
flashing)  
1. To set time: Touch UP or DOWN button until correct  
time is shown.  
Resetting time (if control is not flashing)  
2. Push SELECT 5 times until CLOCK light is  
illuminated. Push UP or DOWN until correct time is  
shown.  
NOTE: Oven door must be shut for broil burner to operate.  
adjust oven Broil Burner flame (if needed)  
note: You must act within 3 seconds or the function you  
are trying to set will cancel.  
Look through oven window to check broil burner for  
proper flame. This flame should have a 1/2” (1.3 cm) long  
inner cone of bluish-green, with an outer mantle of dark  
blue, and should be clean and soft in character. No yellow  
tips, blowing or lifting of flame should occur.  
setting minute timer:  
1. Touch SELECT once. 00:00 will appear. Within  
3 seconds press UP for time in minutes.  
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BaKe or BroIL  
Turn Selector switch to bake or broil. Set oven thermostat  
to desired temperature.  
Preheating oven on bake normally takes about 15 minutes,  
indicator cycle light will go out when oven has reached  
temperature. The Broiler takes about 3 minutes to preheat.  
After preheating, broiler may be set to variable tempera-  
tures by adjusting the thermostat.  
DelayeD Bake  
(oven turns on and off automatically:  
1. Touch SELECT 2 times. Current time will flash. Press  
UP until the correct START TIME has been reached.  
Wait 3 seconds. Touch SELECT once. COOKTIME  
will appear. Press UP until the proper cooktime has  
been reached. Set the oven selector to AUTO and  
thermostat to the correct temperature.  
timeD Bake  
(oven turns off automatically):  
Before you start self cleaning  
1. Touch SELECT 3 times. COOKTIME will appear.  
Press UP until the proper cooktime has been reached.  
Set the oven selector to AUTO and the thermostat to  
the correct temperature.  
• hand-clean the areas shown. They do not get hot enough  
during the cleaning cycle for soil to burn away, and could  
get baked on during cleaning. use hot water and detergent  
or a soapy steel-wool pad for cleaning. Oven cleaners  
may be used in oven but must be completely removed  
before self-cleaning cycle begins.  
note: On delayed bake and time bake allow an extra  
12 minutes for oven to preheat.  
note: Do not clean, move or bend the gasket. Poor  
cleaning, baking and roasting may result.  
oVen light  
• wipe out any loose soil or grease. This will help reduce  
smoke during the cleaning cycle.  
Press LIGHT. Oven lights will turn on or off.vs.  
• remove the broiler pan grid and anything else being  
stored in the oven.  
clock vs. Digital DisPlay  
if clock does not agree with Digital Display  
1. Press SELECT 5 times. Clock indicator will illuminate.  
2. Press UP and DOWN arrows at the same time.  
3. Adjust analog hands UP or DOWN to correct time.  
4. 12:00 will appear on the display after 3 seconds.  
note: If oven racks are cleaned in the self-cleaning  
cycle, they will become discoloured and more difficult to  
slide.  
If you clean racks in the self-cleaning cycle, place them on  
the 2nd, 3rd and 4th rack guides.  
5. Adjust digital time UP or DOWN to match the clock  
hands. (start within 3 seconds)  
for Best cleaning results  
• clean the oven before it gets heavily soiled. Cleaning a  
very soiled oven takes longer and results in more smoke  
than usual.  
self clean  
• after the oven is cool, wipe up any residue or ash with  
a damp cloth or sponge. If any spots remain, clean with a  
mild abrasive cleaners or mildly abrasive pad.  
• if the self-cleaning cycle does not get the oven as  
clean as you expected, the cycle may not have been  
set long enough or you may not have prepared the oven  
properly. Set the self-cleaning cycle longer the next time  
and hand-clean areas noted above.  
1. Touch SELECT 4 times. CLEAN will appear and 3:00  
will be displayed on clock. Although we recommend  
3:00 for most oven cleaning, by selecting UP or  
DOWN you can change the length of the clean cycle.  
Set the oven selector and thermostat to CLEAN.  
Within 10 seconds the door will lock and the oven  
will start to clean. If you want to cancel oven cleaning  
press cancel. If the oven has reached 575°F the oven  
door can only be opened after a 30 minute cool down  
as shown on the clock. It is a good idea to remove  
oven racks before cleaning oven as they will become  
discolored.  
By turning exhaust fan on while self-cleaning most  
smoke and odor in kitchen will be eliminated.  
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automatic Door lock  
clock malfunction  
If you have experienced a power surge or loss of power  
recently, your clock may have “locked up”. Turn power  
off to your range for about 15 seconds then reconnect.  
This should reset clock/control and it should now function  
normally.  
As soon as you program the oven for the self-cleaning  
function, the door will automatically lock. It will remain  
locked throughout the entire cycle. The door will  
automatically unlock when the temperature lowers to a  
safe level.  
important: after self cleaning the oven, the oven  
selector knob must be left in the clean position until the  
oven has cooled down and the door has unlocked. if you  
have turned the selector off prior to the door unlocking,  
turn the selector and control to “clean”. the door will  
unlock. you can then turn the selector to “off”.  
rePlacing oVen lights  
to replace oven Light on Model 1956:  
1. Unplug appliance or disconnect at the mail power  
supply.  
maintenance & minor rePair  
removable oven Door  
The oven door is removable to allow easier manual cleaning  
inside the oven if desired.  
removing the oven Door:  
2. Replace the oven lights with a #4452166 15W  
appliance bulb. These bulbs are available from a  
Whirlpool/KitchenAid dealer or from Elmira Stove  
Works.  
3. All cabinet lights are the rectangular 12 volt 5 watt  
variety as shown below.  
to replace oven Lights on all Models but  
1956:  
Lights on the range are 12-volt, 5-watt (maximum)  
halogen bulbs.  
Before replacing, make sure the oven is off and cool  
1. Disconnect power.  
2. Remove glass light cover by grasping the front edge  
and pulling away from oven.  
Completely open oven door. In both back corners of the  
door you will see door latches in the locked position.  
Rotate both latches forward to the unlocked position.  
Grasp outside edges of door with both hands.  
• Begin closing door, at the moment the door stops  
closing, lift and pull door toward you.  
3. Remove bulb from socket. Do not touch bulb with  
fingers.  
• Set door aside on a protective surface.  
resetting Breakers  
In case of a stove malfunction, try resetting the breaker, at  
the main breaker panel.  
4. Replace bulb, replace bulb cover by snapping back  
into wall.  
5. Reconnect power.  
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• DO NOT REMOVE THE DRAWER UNLESS  
ABSOLUTELY NECESSARY.  
lubrication  
Lubricate the following with white lubricant:  
• If removing drawer, pull it out to the stop.  
• Oven door hinges (if they squeak).  
• Slide the black nylon tab on each side towards you.  
• If burner control knobs stick, remove knobs and lubricate  
around switch shaft with a small amount of white lube.  
Replace knobs on switches.  
• Slowly pull the drawer straight out of the ball bearing  
track.  
• When reinstalling the drawer, extend the ball bearing  
track inside the stove fully towards you.  
imPortant  
if in doubt about how to handle service, call us at the  
factory for help at: 1-800-295-8498.  
• It works best with 2 people, one on each side of the  
drawer.  
• Slowly push drawer straight into the track until it is fully  
closed.  
oPtional – warmer Drawer  
• Drawer should now open and close freely.  
warming Drawer controls  
Proofing Bread  
Proofing bread prepares dough for baking by activating the  
yeast. Proofing twice is recommended.  
setting the temperature  
Turn the warmer thermostat knob to the desired setting.  
Temperatures can range from 80 degrees to 225 degrees.  
to Proof:  
WarnIng: Food Poisoning Hazard! Do not let food sit  
for more than one hour before or after cooking. Doing so  
can result in food poisoning or sickness.  
1. Cover dough with lighly oiled wax paper and place  
temperature safe bowl(s) directly on bottom of drawer.  
2. Set control knob to 80°F  
3. Place vent on MOIST setting.  
moist-Dry slide  
4. Check dough periodically for proofing progress.  
The Moist-Dry slide allows you to open or close the vent  
slots in the door. The MOIST setting holds moisture in,  
while the DRY setting allows steam and moisture to escape  
from the drawer.  
5. Verify doneness by pressing 2 fingers 1/2” (1.27 cm)  
into dough. If indentation remains, the dough is ready.  
For second proofing of dough, follow steps 1-4.  
To keep foods moist, put slide on MOIST, closing the  
vents. Closing the vents will seal the drawer and keep hot  
food soft and moist.  
warming tips  
• Do not line warming drawer with aluminum foil.  
To keeps foods crisp, put slide on DRY, opening the vents.  
Opening the vents releases moisture from the drawer and  
keeps hot food crisp and dry.  
• Keep food covered if it was cooked with a cover on it.  
• Use narrow strips of foil to shield pie crust edges from  
further browning in drawer.  
The warming drawer is ideal for keeping hot cooked foods  
at serving temperature. It may also be used for warming  
breads and pastries.  
• Place tent-shaped foil loosely over meat or poultry to  
prevent dryness and further browning while in the drawer.  
• The use of aluminum foil to cover foods may cause  
moisture to collect and drip into the drawer.  
Different types of food may be placed in the warming  
drawer at the same time. For best results, do not hold food  
longer than one hour. For small quantities or heat-sensitive  
foods (such as eggs), do not hold longer than 30 minutes.  
Food must be at serving temperature before being placed in  
the warming drawer. (Breads, pastries, and fruit pies may  
be heated from room temperature on the HI setting.)  
Remove food from plastic bags and place in oven-safe  
container. Cover foods with a lid or aluminum foil. Do  
not cover with plastic wrap. Empty serving dishes and  
dinner plates can be heated while the warming drawer is  
preheating.  
storage or warmer Drawer  
removal instructions  
• If the storage or warmer drawer is not removed or installed  
properly, ball bearing race could be damaged.  
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roasting tips  
• roast meats fat-side up in a shallow pan using a roasting  
rack.  
conVection cooking tiPs  
(For Convection Models)  
To learn how to use your convection oven to the best  
advantage, refer to Convection Cooking on page 23.  
• use a roasting pan that fits the size of the food to be  
roasted. Meat juices may overflow the sides of a pan that  
is too small. Too large of a pan will result in increased  
over spatter.  
1. The fan-forced hot air movement permits baking and  
roasting on as many as 3 levels at once.  
2. The Delay feature can not be used when using  
• spatter can be reduced by lining the bottom of the  
Convection for baked items e.g.…pies, cakes, cookies.  
roasting pan with lightly crushed aluminum foil.  
3. There should be a minimum of 1” (2.5 cm) between  
the walls and the pans used.  
4. Position food in oven to allow free flow of air around  
the convection fan.  
5. Uniform spacing of baking dishes will produce the  
most even results.  
6. Place bread pans lengthwise facing the oven door.  
7. Do not use aluminum foil for convection baking. It  
may block airflow.  
• a foil tent will slow down surface browning for long-  
term roasting, as when roasting a turkey. Place tent-  
shaped foil loosely over meat to allow for air circulation.  
Do not seal foil or meat will be steamed.  
8. True convection cooking is used for baking breads,  
cakes and other foods which require gentle heating.  
This setting is also recommended when baking large  
quantities of food on more than one rack.  
• use an accurate meat thermometer to determine when  
meat has reached desired degree of doneness. Insert the  
thermometer into the center of the thickest portion of the  
meat or inner thigh or breast of poultry. For an accurate  
reading, the tip of the thermometer should not touch fat,  
bone or gristle.  
Note: During convection cooking, the oven door must  
remain closed. The fan will operate only when the  
door is closed.  
Convection cooking creates more moisture in the  
kitchen than normal, usually because more food is  
being cooked at one time. We suggest that the exhaust  
blower be set on low when convection cooking.  
• after reading the thermometer once, push it further  
into the meat 1/2 inch or more and read again. If the  
temperature drops, return the meat to the oven for more  
cooking.  
9. For convection roasting, do not use a roasting pan  
with high sides, as it cuts down the free flow of air  
circulating around the food. Use the convection  
roasting rack on the broiler pan.  
• check pork and poultry with a thermometer in 2-3  
places to ensure adequate doneness.  
10. Convection cooking of frozen convenience foods:  
• Preheating the oven is not necessary.  
• Poultry and roasts will be easier to carve if loosely  
covered with foil and allowed to stand 10-15 minutes  
after removal from the oven.  
• Cooking times will be similar to package  
recommendations. Follow suggestions for oven  
temperatures and use of cookie sheets and foil  
coverings.  
• Most foods are best placed in the middle of the oven.  
• If more than one item is being cooked, stagger foods  
on multiple racks for proper air circulation.  
convection Broiling  
(On Convection Models)  
1. keep the oven door closed.  
2. use the convection roasting rack and broiler  
pan for convection broiling. Convection broiling  
is essentially high-temperature convection cooking,  
combining fan-circulated hot air with the direct heat of  
the broiler element.  
closed Door Broiling only  
2. use the broiler pan and grid for broiling. They are  
designed to drain excess liquid and fat away from  
the cooking surface to help prevent spatter, smoke  
and fire.  
3. Turn food only once during broiling. Using tongs to  
turn meats prevents loss of juices. Use Minute Timer  
for timing each side.  
3. Do not cover the roasting rack with tin foil as this will  
block air flow and extend cooking time.  
4. The circulating air creates a seal on all sides of the  
food so that turning of foods is often not necessary.  
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general Broiling tips  
1. The surface of the food should be at least 3” (7.4 cm)  
away from the broil element.  
2. For steaks and chops, slash fat evenly, at 2” (5 cm)  
intervals, around the outside edges of meat to prevent  
curling.  
3. Meats and poultry can be marinated before broiling.  
Brush foods with barbecue sauce only during the last 5  
to 10 minutes of broiling.  
note: Opening the oven door will cause heat loss,  
longer cooking times and unsatisfactory baking or  
roasting results. Rely on your timer.  
4. Place food on a cold pan to prevent sticking. If the rack  
is hot, grease it or grease the food.  
oven rack Positions  
convection roasting rack  
(On Convection Models)  
The Convection Roasting Rack is a specially designed  
rack, ideal for use when roasting and broiling meats using  
the Convection Bake and Convection Broil functions.  
Place it in the broiler pan instead of the regular grid. It  
raises the meat for better airflow to all sides for more even  
roasting and broiling.  
Your oven has five rack positions. Rack position 1 is the  
lowest position, or closest to the bottom of the oven. Rack  
position 5 is the highest position, or farthest from the  
bottom of the oven.  
air circulation  
The hot air must circulate around the pans in the oven for  
even heat to reach all parts of the oven. This results in  
better baking.  
There are three straight racks. Be sure to position the oven  
rack(s) before putting food into the oven or turning the  
oven on.  
for best air circulation:  
• Place the pans so that one is not directly over the other.  
• For best results, allow 1-1/2” to 2” (3.7-5 cm) of space  
around each pan and between pans and oven walls.  
There must be a minimum space of 1” (2.6 cm).  
to remove oven racks:  
Lift rack at front and pull out.  
• When baking with one pan, place pan in the center of  
the oven rack.  
to replace oven racks:  
1. Place rear of rack on rack guides.  
2. While lifting front of rack, push in all the way. Lower  
front.  
• When baking with two pans, place pans in opposite  
corners of the oven rack.  
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Do not cover the broiler grid with foil. Poor drainage  
of grease may result in a fire.  
for Proper cooking,  
follow these guidelines:  
• when using one rack, place the rack so the top of the  
food will be centered in the oven.  
• when using two racks, place racks in positions 3 and 1  
(the closest to the oven bottom).  
When using aluminum foil for non-convection cooking  
to catch spillovers from pies or casseroles, follow these  
instructions.  
• use only one cookie sheet in the oven at a time when  
using the regular Bake setting.  
rack Placement for specific foods:  
(For rack positions, see “Rack Positions” on page 19.)  
rack  
Position  
fooD  
Frozen Pies  
1 or 2  
2
Angel and bundt cakes,  
most quick breads, yeast breads,  
casseroles, meats  
• Place the foil on the oven rack below the rack with  
the food. Turn foil edges up and make sure foil is about  
1 inch (2.5 cm) larger all around than the dish holding  
the food.  
• Do not cover the entire rack with aluminum foil.  
It will reduce air circulation and cause poor cooking  
results.  
oVen self-cleaning cycle  
The self-cleaning cycle operates with the easy-to-use clock  
control. See page 14.  
Cookies, biscuits,  
muffins, cakes,  
non frozen pies  
2 or 3  
using aluminum foil in the oven  
Do not use aluminum foil for convection cooking.  
aluminum foil may block airflow.  
20  
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stanDarD oVen meat roasting chart  
°
- roast at oven temperature of 325 F.*  
*for chicken, set the oven temperature to 350 f.  
°
Preheating is not needed.  
- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.  
aPProximate  
minutes  
Per PounD  
meat  
thermometer  
temPerature  
aPProximate  
meat  
weight  
Beef  
rolled rib  
• rare  
3-5 lbs  
6-7 lbs  
4-6 lbs  
°
25-29  
35-37  
45-47  
140 F  
°
• medium  
• well-done  
standing rib  
• rare  
160 F  
°
170 F  
°
23-25  
30-32  
35-40  
140 F  
°
• medium  
• well-done  
rump roast  
• medium  
• well-done  
160 F  
°
170 F  
°
25-30  
35-37  
160 F  
°
170 F  
lamb  
leg  
6-7 lbs  
°
• rare  
18-29  
21-24  
30-32  
140 F  
°
• medium  
• well-done  
150-155 F  
°
180 F  
Pork  
°
loin  
3-4 lbs  
5-6 lbs  
4-5 lbs  
3-5 lbs  
8-10 lbs  
45-48  
40-44  
40-44  
17-18  
13-14  
170 F  
°
185 F  
°
shoulder  
185 F  
°
ham, fully cooked  
130 F  
°
130 F  
Poultry  
°
chicken*  
3-4 lbs  
10-16 lbs  
18-25 lbs  
28-30  
14-19  
11-15  
185 F  
°
turkey, unstuffed  
170-180 F  
°
170-180 F  
Veal  
°
loin  
3-4 lbs  
5-6 lbs  
35-38  
43-45  
170 F  
°
shoulder  
170 F  
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stanDarD oVen Baking chart  
approximate  
cooking time  
(minutes)  
approximate  
cooking time  
(minutes)  
food  
oven  
temperature  
food  
oven  
temperature  
Breads, yeast  
• loaf  
• rolls, pan  
miscellaneous  
• apples, baked  
• beans, baked  
• custard, cup  
• potatoes, baked  
• pudding  
• bread  
• cottage  
• rice  
• scalloped dishes  
• soufflé  
°
375 F  
30-40  
12-15  
°
375 F  
50-60  
5-6 hrs  
35-40  
75  
°
400 F  
°
300 F  
Breads, quick  
• biscuits  
• muffins  
• popovers  
• corn bread  
• nut bread  
• gingerbread  
°
325 F  
°
450 F  
10-15  
20-25  
20-25  
25-30  
60-75  
25-30  
°
400 F  
°
400 F  
°
450 F  
°
350 F  
45-60  
30-40  
40-60  
60-90  
50-60  
°
425 F  
°
375 F  
°
350 F  
°
325 F  
°
350 F  
°
350 F  
cakes  
°
350 F  
°
• angel food  
• layer cake  
• loaf cake  
• sponge cake  
• pound cake  
• fruit cake  
• sheet cake  
375 F  
30-40  
20-30  
35-45  
35-45  
34-45  
°
Pastries  
• cream puffs  
• custard and pumpkin pie 350 F  
• pastry shell  
• two crust fruit pie  
cooked filling  
uncooked filling  
• meringue topping  
350-375 F  
°
°
350 F  
400 F  
35-40  
30-40  
10-12  
°
°
350 F  
°
°
350 F  
450 F  
°
300 F  
2-21/2 hrs  
25-35  
°
300 F  
°
400 F  
25-30  
40-50  
10-15  
°
cookies  
• drop  
• rolled and refrigerated  
• chocolate  
• fruit and molasses  
• brownies  
400 F  
°
°
375 F  
10-15  
8-12  
10-15  
10-15  
20-30  
12-15  
350 F  
°
375 F  
°
375 F  
°
375 F  
temperatures and times are guidelines only and may  
need to be adjusted to individual tastes.  
°
350 F  
°
• macaroons  
350 F  
Broiling chart:  
The recommended rack position is numbered lowest (1) to highest (5). Preheat broiler for five minutes before placing food in oven.  
aPProximate  
time (minutes)  
rack  
meat  
Position  
temPerature  
siDe 1  
siDe 2  
°
steak, 1” thick  
• rare  
4
500 F  
4
6
8
4
6
8
• medium  
• well-done  
steak, 1 1/2” thick  
• rare  
°
4
500 F  
8
8
• medium  
10  
10  
hamburger patties or steaks, 1/2” thick or less  
°
• medium  
4
500 F  
6
9
4
9
°
lamb chops, 1” thick  
4
400 F  
°
ham slice, 1/2” thick  
precooked 1” thick  
Pork chops, 1” thick  
frankfurters  
4
4
4
4
3
3
4
500 F  
5
10  
12  
4
5
10  
12  
4
°
500 F  
°
450 F  
°
500 F  
°
chicken pieces  
500 F  
16  
10  
5
16  
10  
5
°
fish, 1” thick  
350 F  
°
Beef liver, 1/2” thick  
350 F  
temperatures and times are guidelines only and may need to be adjusted to individual tastes.  
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introDuction to conVection cooking  
welcome to convection cooking, the ultimate culinary  
technique that uses fan-circulated hot air to efficiently  
create delicious meals with appetite appeal.  
Preheating  
When preheating the oven is specified in a recipe, normal  
time is approximately 15 minutes.  
BROIL ELEMENT  
5
air flow  
The secret to convection cooking lies in maintaining a  
consistent temperature throughout the oven during the  
cooking process. The fan circulates hot air in your convection  
oven continually to distribute heat more evenly than the  
natural movement of air. This fundamental difference means  
food is cooked on all sides, sealing in natural flavour and  
moisture. Avoid blocking the air circulation fan at the rear  
of the oven with a large dish, as this will interrupt free flow  
of air throughout the oven. It is important not to cover foods  
with foil, so that surface areas remain exposed to the moving  
air. The effective use of circulating air also means that many  
of your convection creations require shorter cooking times at  
lower oven temperatures, so you enjoy the added benefits of  
less time spent in the kitchen, and greater energy savings.  
4
CONVECTION ELEMENT  
3
2
1
BAKE ELEMENT  
(below oven floor)  
multi-level convection cooking  
An immediate practical benefit of the convection cooking  
method is that hot air movement allows you to load the oven  
racks to capacity. For instance, you can bake four loaves of  
bread as quickly as you might finish two, with outstanding,  
uniform results. You may choose to cook your main course  
and side dishes or dessert, at the same time. For greatest  
success with multi-level cooking, stagger dishes on opposite  
corners of the oven racks to the ones above and below. Be  
conVection meat roasting chart  
set cooking selections to: conVection/Bake  
r - rare m - medium wD - well Done  
internal  
aPProximate  
temPerature  
cooking time  
Per lB. (500g)  
rack  
Position  
oVen  
temPerature  
of meat  
when cookeD  
fooD  
Beef  
Standing Prime Rib  
R - 20-25 min  
M - 25-30 min  
WD - 30-35 min  
140°F/60°C  
160°F/70°C  
170°F/75°C  
2
2
2
300°F/145°C  
300°F/145°C  
300°F/145°C  
Rolled Rib  
R - 22-25 min  
M - 27-30 min  
WD - 32-35 min  
140°F/60°C  
160°F/70°C  
170°F/75°C  
Rump, Sirloin Tip  
R - 20-25 min  
M - 25-30 min  
WD - 30-35 min  
140°F/60°C  
160°F/70°C  
170°F/75°C  
Pot Roast (braised)  
Meatloaf  
35-40 min  
20-25 min  
2
2
300°F/145°C  
325°F/160°C  
170°F/75°C  
170°F/75°C  
Veal  
Leg, Loin, Rib  
Shoulder, Blade  
Pork  
M - 25-35 min  
2
2
325°F/160°C  
300°F/145°C  
160°F/70°C  
170°F/75°C  
WD - 30-40 min  
Loin  
30-40 min  
35-40 min  
25-30 min  
2
2
2
325°F/160°C  
325°F/160°C  
325°F/160°C  
170°F/75°C  
170°F/75°C  
170°F/75°C  
Shoulder  
Tenderloin  
ham  
Fresh (uncooked)  
Pre-cooked  
lamb  
25-35 min  
15-20 min  
2
2
300°F/145°C  
300°F/145°C  
170°F/75°C  
140°F/60°C  
Leg, Shoulder  
M - 25-30 min  
2
2
300°F/145°C  
300°F/145°C  
160°F/70°C  
170°F/75°C  
WD - 30-35 min  
Rib, Rack, Loin  
M - 20-25 min  
WD - 25-30 min  
2
2
160°F/70°C  
170°F/75°C  
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sure to leave at least one inch (2.5 cm) of space between the  
individual pans, and the diagram shown here indicates which  
convection feature and rack position you should be using for  
that particular recipe. At the Convection setting, the center  
element surrounding the fan at the rear of the oven is on. At  
the Convection/Broil setting, the top element in the oven will  
heat up. At the Convection/Bake setting, the lower element  
will be in use. Rack positions number from 1 at the bottom  
to 5 at the top.  
Bakeware selection  
Bakeware with lower sides allows for constant air circulation  
around all surface areas of food, for more even cooking. High-  
sided casserole dishes and bread pans should be positioned  
on the lower racks in the oven where they will benefit from  
optimal heat distribution. For the most appetizing browning  
results, use matte or dull finish metal pans as they conduct heat  
more efficiently. Dark finishes on bakeware will absorb more  
heat than reflective surfaces, resulting in darker, crispy bottom  
crusts more suitable for pies and breads. Shiny muffin tins,  
cake pans and cookie sheets tend to reflect heat, producing  
light, tender crusts. Glass, ceramic, and stainless steel dishes  
may not transmit heat as evenly as metal bakeware.  
convection Baking and roasting  
Your convection oven utilizes precise, consistent  
temperature control to ensure absolutely even baking and  
roasting results. In particular, foods that require browning  
are greatly enhanced by the hot air convection cooking  
method. Depending on the quantities you wish to prepare,  
convection cooked foods can be positioned on single or  
multiple racks. When roasting whole poultry or large cuts of  
meat, you can effectively lower oven temperature settings,  
and substantially reduce cooking times. You will notice the  
remarkable difference in convection cooked foods.  
Perfect Poultry  
Preheating your oven to cook poultry is often not necessary,  
but we do suggest that you consult your individual recipes  
first. As you will notice in the Convection Poultry Roasting  
Chart, convection roasting temperatures are generally 25°F  
(15°C) lower than those used in conventional ovens.  
Poultry is completely cooked when an accurate meat  
thermometer, inserted at the thickest part of the breast or  
inner thigh, registers 185°F (85°C). The juices will run clear  
and the meat should pull easily away from the bone.  
memorable meats  
Convection cooking techniques contribute special appeal  
to your meat dishes by locking in flavour and retaining  
moisture. The result is meat that is evenly browned outside  
and tender and naturally juicy inside.  
Glazes or sauces may be brushed onto poultry during the last  
half of cooking time, for the perfect finishing touch.  
Before roasting or broiling, brush the entire surface of lean  
meats with butter or oil. This will increase moisture retention  
and enhance browning. Position cuts of meat, uncovered,  
on the raised convection roasting rack, so that heat freely  
reaches all sides.  
Delicate fish & seafood  
A limitless variety of fish and seafood can be elegantly  
prepared using different convection cooking methods.  
Variable Convection/Broil temperature settings offer you  
greater diversity compared to conventional broiling.  
Convection oven methods can conveniently reduce the  
length of time required to roast meats, in comparison to  
conventional roasting. Therefore, meat should be checked  
shortly before the end of recommended cooking times, to  
avoid over-cooking.  
Before Convection/Broiling we recommend that you baste  
all surface areas of your fish and seafood with oil or butter.  
Reduce your oven temperature for broiling thin fillets, and  
use a higher setting for broiling thicker fish steaks. Lower  
temperatures may require longer cooking times, but thorough  
hot air circulation eliminates the need to handle or turn  
fragile fish during convection cooking.  
Insert an accurate meat thermometer into the thickest part of  
the meat, taking care to avoid any bone, fat or gristle. Once  
the desired internal temperature is reached, remove the meat  
from the oven and let stand for a few minutes. This allows  
the juices to settle for easier carving.  
Testing fish and seafood during the last few minutes of  
recommended cooking time will ensure flawless results  
without over-cooking. When the fish is opaque and flakes  
easily, remove from the oven and serve.  
convection Broiling  
Convection broiling is essentially high-temperature convec-  
tion cooking, combining fan-circulated hot air with the direct  
heat of the broiler element. We recommend preheating your  
oven first to maintain an even temperature during cooking.  
Convection broiling times will depend upon the variable  
temperature selected and the rack position used. Do not  
cover the broiling rack with tin foil as this will block air flow  
and extend cooking time. The oven door must remain closed  
while convection broiling. Circulating air creates a seal on all  
sides of the food so that turning foods is often not necessary.  
savory Vegetables & side Dishes  
Oven-baking your vegetables is no longer limited  
to potatoes! Take full advantage of multi-level cooking  
and simultaneously prepare appetizing, piping hot  
accompaniments to your main meal with no cross-over  
flavors. Continuous heat distribution throughout your  
convection oven offers you the opportunity to efficiently  
prepare a variety of side dishes and vegetables.  
As you prepare your own favorites, remember that more  
dense rice and pasta casseroles may require longer cooking  
times. To allow for thoroughly cooked centers without over-  
browned outside edges, lower oven temperatures at least  
25°F (15°C), but not lower than 300°F (145°C).  
24  
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conVection Poultry roasting chart  
set cooking selections to: true conVection  
internal  
temPerature  
of Poultry  
aPProximate  
oVen  
aPProximate cooking time  
rack  
Position  
temPerature  
fooD  
weight  
Per lB. (500g)  
not PreheateD when cookeD  
Chicken, Whole  
3 - 5 lb.  
20-25 min  
2
325°F/160°C  
325°F/160°C  
185°F/85°C  
185°F/85°C  
(1.5 - 2.2 kg)  
Parts, Quarters  
3 lb.  
(1.5 kg)  
18-25 min  
2 or 3  
Turkey, Unstuffed  
13 lb. and under  
(5.85 kg)  
10-15 min  
10-12 min  
2
300°F/145°C  
300°F/145°C  
185°F/85°C  
185°F/85°C  
over 13 lb.  
(5.85 kg)  
1 or 2  
Capon, Unstuffed  
Domestic Duck  
Domestic Goose  
Cornish Hen  
4 - 7 lb.  
15-20 min  
2
2
325°F/160°C  
185°F/85°C  
(1.8 - 3.1 kg)  
3 - 5 lb.  
(1.5 - 2.2 kg)  
25-30 min  
then 15 min  
325°F/160°C  
400°F/205°C  
185°F/85°C  
185°F/85°C  
4 - 8 lb.  
(1.8 - 3.6 kg)  
30-35 min  
2
300°F/145°C  
185°F/85°C  
1 - 1.5 lb.  
(0.5 - 0.7 kg)  
50-60 min  
2 or 3  
325°F/160°C  
185°F/85°C  
Stuffed poultry may require additional cooking time.  
incredible egg & cheese Dishes  
You’ll be delighted with the significant difference convection  
cooking makes, particularly to the preparation of dishes that  
are sensitive to fluctuations in oven temperature.  
effortless Quick Breads  
Whether your family’s preference leans toward delicious  
snack muffins or a hearty fruit and nut loaf, your convection  
range makes baking their favourites easy and rewarding!  
With a consistently maintained temperature throughout the  
oven, a fabulous soufflé, with a light-textured interior and  
an exquisitely golden crust, will no longer elude you. You’ll  
enjoy complete success creating ham and swiss cheese  
soufflé as egg whites rise evenly while the wonderful flavour  
of cheese is gently blending in.  
Using a preheated oven will ensure quick breads are  
completely cooked in the center and delicately browned  
outside.  
Enhanced heat distribution during convection baking may  
finish smaller items, such as biscuits and muffins, sooner than  
you might anticipate. Check for the desired level of doneness  
shortly before the end of recommended cooking times.  
Most egg and cheese dishes bake higher and lighter using  
the constantly moving air in a convection oven. Positioning  
dishes in the center of the oven makes efficient use of evenly  
distributed heat, guaranteeing perfect results with your egg  
and cheese dishes.  
The moisture content and density of quick breads require  
convection oven temperatures within the same range as  
conventional baking temperatures.  
conVection yeast BreaD Baking chart  
set cooking selections to: true conVection  
PreheateD  
oVen  
aPProximate  
cooking  
time  
size of  
rack  
fooD  
yeast Breads  
Loaves  
Baking Dish  
Position  
temPerature  
Bread Pans  
9” x 5” (23 cm x 13 cm)  
2
350°F/175°C  
30-35 min  
Dinner Rolls  
Single Pan  
Multiple Pans  
3
1, 3  
350°F/175°C  
350°F/175°C  
10-15 min  
12-15 min  
homemade Pizza  
Single  
Multiple  
3
2, 4  
400°F/205°C  
400°F/205°C  
15 min  
15-20 min  
25  
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conVection Quick BreaDs Baking chart  
set cooking selections to: true conVection  
PreheateD  
oVen  
temPerature  
aPProximate  
cooking  
time  
size of  
Baking Dish  
rack  
Position  
fooD  
yeast Breads  
Muffins  
Single Pan  
Multiple Pans  
3
375°F/190°C  
425°F/220°C  
18-25 min  
18-25 min  
1, 3, 5  
Biscuits  
Single Sheet  
3
8 min  
Multiple Sheets  
1, 3, 5  
10 min  
Fruit & Nut  
Loaves  
Loaf Pan  
8” x 4” (21 cm x 12 cm)  
2
325°F/160°C  
45-60 min  
conVection Dessert Baking chart  
set cooking selections to: true conVection  
PreheateD  
oVen  
temPerature  
aPProximate  
cooking  
time  
size of  
Baking Dish  
rack  
Position  
fooD  
cookies  
Dropped  
Single Sheet  
Multiple Sheets  
3
350°F/175°C  
350°F/175°C  
8-10 min  
10-12 min  
1, 3, 5  
Rolled  
Single Sheet  
Multiple Sheets  
3
375°F/190°C  
375°F/190°C  
8-10 min  
10-12 min  
1, 3, 5  
Brownies  
Loaves  
Square Pan  
8” - 9” (20 cm - 23 cm)  
2
325°F/160°C  
35 min  
cakes  
Round or Square Pan  
8” - 9” (20 cm - 23 cm)  
Single Pan  
2
2, 4  
325°F/160°C  
325°F/160°C  
30-35 min  
30-35 min  
Multiple Pans  
Rectangular Pan  
9” x 13” (23 cm x 33 cm)  
2
325°F/160°C  
30-35 min  
Bundt Pan  
10” (25 cm)  
2
2
325°F/160°C  
325°F/160°C  
40-45 min  
20-25 min  
Cupcakes  
Loaf Pan  
9” x 5” (23 cm x 13 cm)  
2
2
325°F/160°C  
325°F/160°C  
50-60 min  
35-40 min  
Angel Food or  
Spring Form Pan  
Pies  
With Filling  
Single 9” (23 cm)  
Multiple 9” (23 cm)  
3
375°F/190°C  
375°F/190°C  
50-55 min  
55-60 min  
1, 3, 5  
Without Filling  
Single 9” (23 cm)  
Multiple 9” (23 cm)  
3
375°F/190°C  
375°F/190°C  
8-10 min  
8-10 min  
1, 3, 5  
26  
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cleaning guiDe  
Part  
what to use  
how to clean  
• Soft sponge  
• Warm, soapy water  
• Turn knobs to OFF and pull straight off control panel.  
• Wash, rinse and dry thoroughly. Do not soak.  
• Replace knobs. Make sure all knobs point to OFF.  
control knobs  
Do not Use steel wool or abrasive cleaners. They will  
damage the finish.  
exterior non-colored  
surfaces  
• Soft sponge  
• Wash, rinse and dry thoroughly.  
• Use non-abrasive, plastic scrubbing pad on heavily soiled  
areas.  
• Follow directions on the container.  
• Do not use abrasive or harsh cleaners.  
• Warm, soapy water  
• VIM, Flitz or Soft Scrub  
cleaners  
• Soft cloth with warm, soapy  
water  
• Vim or Glass Stove Top Cleaner  
• Corning Cleaner-Conditioner  
• Dry Baking Soda  
glass cook tops  
also see page 9  
• Follow directions on container.  
• Do not use abrasive or harsh cleaners.  
• Apply to soiled areas dry with soft cloth.  
Porcelain-enamel  
gas grates  
• Wipe off excess spills.  
• Wash, rinse and dry thoroughly.  
• Non-abrasive, plastic scrubbing pad  
• Warm, soapy water  
• Wax with Turtle Wax  
• Wash, rinse and dry thoroughly OR  
• Leave in oven during self-cleaning cycle.  
Broiler Pan & grid  
(Clean after each use)  
• Steel-wool pad  
• Warm, soapy water OR  
• Self-cleaning cycle  
• Steel-wool pad  
• Warm, soapy water OR  
• Self-cleaning cycle  
oven racks  
• Wash, rinse and dry thoroughly  
• Remove from oven during self-cleaning cycle.  
note: Racks will discolor and become harder to slide if left  
in oven during self cleaning cycle. Apply a small amount of  
vegetable oil to the side rungs to aid sliding.  
•
Maas cleaner, follow directions on tube  
• Tarnite metal polish (follow  
directions on can)  
chrome trim  
• Stainless Steel Cleaner  
and Polish OR  
• Windex & Papertowel  
• Before cleaning make sure drawer is cool  
• Wash with hot soapy water  
• Rinse & dry, then use cleaner or windex.  
• Rub cleaner in direction of the grain.  
stainless steel  
• Wash, rinse and dry thoroughly.  
• Follow directions on the container.  
• Soft sponge  
• Warm, soapy water OR  
• Windex  
how can i clean stains  
off Painted enamel?  
• Soak then wash in hot soapy water.  
Pancake griddle  
(Option)  
• Plastic scouring pad with  
soap & water  
staIns to cooktop:  
acid (tomato, cherries, rhubarb, citrus, milk and vinegar) will permanently stain cooktop and trim if not wiped  
up immediately.  
serVicing range unDer cook toP  
(Servicing should be done by a person knowledgeable in appliance service.) Disconnect power to range. Open oven door and  
remove it. See removal instructions on page 16. With a Philips Driver, undo the 2 screws holding the top down. Pull top forward  
about 2” then lift front up about 10”. Raise the service stays on each side to hold top up.  
28  
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range trouBleshooting  
This section is designed to help you save the cost of a service call. However, you may still need assistance or service. When calling  
for service, you will need to provide a complete description of the problem, your appliance’s complete model and serial numbers  
and the purchase or installation date (see Warranty). This information is needed to properly identify parts needed.  
Before calling for service…Phone our helP line at: 1-800-295-8498  
If your range should fail to operate, review the following list before calling for service.  
Note: Most electrical clock malfunctions can be corrected by turning the power off to the range for about 15 seconds.  
(Clock and Control will reset itself).  
Problem  
check…  
What to Do  
Nothing will operate  
• Is the power cord plugged into a live  
circuit with proper voltage?  
• Plug the power cord into a live circuit  
with proper voltage.  
• Has a household fuse blown or a circuit  
breaker tripped?  
• Replace household fuse or reset circuit  
breaker.  
The oven will not operate  
• Has the clock been set?  
• Have the electronic controls been set  
correctly?  
• Refer to instructions for setting the  
electronic controls starting on page 15.  
• Has a delayed start time been  
programmed?  
• Wait for the start time  
to be reached.  
The electric surface elements  
will not operate  
• Has a household fuse blown or a circuit  
breaker tripped?  
• Replace household fuse or reset circuit  
breaker.  
• Are the control knobs set correctly?  
• Push control knobs in before turning to  
a setting.  
• Is a control knob sticking or broken?  
• See LUBRICATION on page 16.  
Cooktop control knobs will not turn  
• Are you pushing in before turning?  
• See LUBRICATION page 16.  
• Push control knobs in before turning to  
a setting. Call factory for help.  
• Does the range clock show the correct  
time of day?  
• Reset clock to show the correct time of  
day (see page 14).  
The self-cleaning cycle  
will not operate  
• Has a delayed start time been  
programmed?  
• Wait for the start time to be reached or  
reset for immediate start.  
• There has been a power interruption.  
• Reset the main power breaker to the  
range.  
Control is “locked up” (meaning no  
buttons will function)  
• Is the range level?  
• Level range (see Installation instructions  
page 6).  
• Preheat oven when called for in recipe.  
• Use only tested recipes from a reliable  
source.  
• Refer to a reliable cookbook for  
recommended pan type and size.  
• Allow 1” to 2” (3.5-5 cm) of air space on  
all sides of pan.  
• Pan should be the same size or slightly  
larger than surface element being used.  
Cooking results are not what  
you expected  
• Is the oven preheated before baking?  
• Has the recipe been tested or is it from a  
reliable source?  
• Is the pan used the type or size  
recommended in a reliable cookbook?  
• Is there proper air circulation around the  
pan when baking?  
• Does cooking utensil fit the surface  
burner being used?  
• Have you preheated oven for  
15ꢀminutes?  
gaS trouBLeShootIng  
Problem  
check…  
What to Do  
Ignitor doesn’t spark when knobs are  
turned to light.  
Dirt on ignitor, defective spark module or  
valve switch.  
Clean ignitors and area between ignitor and  
burner. Replace module or valve switch.  
Burners spark but one does not light.  
Check burner, cap, ignitor and orifice for dirt. Clean dirt from burner, cap or orifice.  
Spark occurs at ignitor when all control  
knobs are off.  
Module. Water has been spilled on  
control panel.  
Replace module. Unplug range and let  
control panel dry overnight.  
Proper grounding and polarity are necessary for correct operation of the electric ignition system on model 1956. If the wall  
receptacle does not provide correct polarity, the ignitor will become grounded and click occasionally, even after the burner is  
ignited. A qualified electrician should check the wall receptacle for correct polarity and grounding. This sparking condition will  
also occur if there is a breeze across the burners or when on low. warning: Do not touch ignitor when it is sparking.  
29  
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noteS:  
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noteS:  
31  
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for warranty serVice  
our factory helP line numBer is:  
1-800-295-8498  
warranty  
Your northstar range is warranted by elmira stove works to be free from defects in  
material and workmanship for a period of one year from the date of purchase. Elements,  
burners and smooth tops are warranted for five years.  
elmira stove works warrants to replace any parts free of charge which become defective  
during the period of this warranty. It also warrants to provide fair service labor rates to install  
the warranted parts during the first year. Glass, light bulbs, enamel, and chrome plating are  
not covered by the warranty. Warranty is subject to the terms outlined below.  
terms and conditions  
This warranty applies only for residential use in the country of purchase. The range must be  
properly installed according to this manual and to local building and safety codes. Abuse,  
accident, alteration or misuse will void this warranty.  
Neither elmira stove works nor the dealer is liable for any damages or claims resulting  
from failure of the range or from service delays beyond their control.  
Parts repaired or replaced through this warranty are warranted for the balance of the original  
warranty period.  
This warranty does not cover any cost of making the appliance readily available for service,  
and does not cover labor performed at overtime or premium rates.  
Purchase Date: ____________________ Store: ______________________  
Store Address: ___________________________________________________  
range model __________________________________  
serial number _________________________________  
elmira stove works  
285 Union Street, Elmira, ON Canada N3B 3P1  
Tel: 519 669-1281 Fax: 519 669-1774  
E-mail: [email protected]  
www.elmirastoveworks.com  
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