Installation and Operating Instructions for

elmira stove works
Electric Ranges (Models 1850 & 1855)
Gas/Electric Combos (Models 1865, 1870 & 1875)
Gas Ranges (Models 1860 & 1867)
Your porcelain stove top has beencoated with Turtle Wax for added
protection and ease of cleaning.
We recommend that it be rewaxed
every 3 months or as needed.
Install gas line and electric
receptacle behind stove six inches
off floor in center of opening.
Attention: Oven Bottom Finish
Do not line the oven bottom
with any type of liners, foil or
cookware. Do not cook on the ovenbottom. Permanent damage tothe oven bottom will result!
Exhaust fan must be operating while back burners
are on and/or oven is self cleaning.
Note: Thermometer on oven door is decorative only; it is not functional.
Thank you for purchasing an Elmira Stove Works 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 maintainyour range properly and safely. Please read it carefully.

1

1604–92

Gas Range Warning• Do not try to light any appliance.
• Do not touch any electrical switch; do not use any
phone in your building.
• I mmediately call your gas supplier from aneighbour’s phone. Follow the gas supplier’s
instructions.
• If you cannot reach your gas supplier, call the fire
department.
– Installation and service must be performed by aqualified installer, service agency or the gas supplier.

warning: If the information in thismanual is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.
– D o not store or use gasoline or other flammablevapors and liquids in the vicinity of this or any otherappliance.

– What to do if you smell gas.

Before using your range read this book carefully
If you received a damaged range:

Immediately contact the dealer that sold you the range.

Before you request service:

Check Troubleshooting. It lists causes of minor operating problems that you may be able to correct yourself.

Table of Contents
Safety Instructions – All Models............................ 4
Amperage Requirements – BTU’s.......................... 5
Safety Instructions – Gas....................................... 6
Installing Your Range........................................... 7
Installation Of Range Into Cabinets.............. 7
Installing Your Exhaust Hood. ......................... 8
Smooth Top Electric Cooktop........................... 9
Selection of Pots & Pans
for Electric Top. ............................................... 10
Griddle – Optional...................................................... 10
Gas Cooktop............................................................. 13
Gas Burner Cleaning............................................ 13
Oven Vent - Gas....................................................... 14
Gas Supply System.................................................. 14
Gas Range Conversion to LP............................ 15
Gas Adjusting for Proper Flame..................... 16
Electronic Oven Control.................................. 18

Important Oven Control Information......................... 18
Setting the Clock........................................................ 19
Using the Minute Timer............................................. 19
Conversion from Fahrenheit to Celsius...................... 19
Oven Control Recalibration........................................ 19
Non Timed Bake......................................................... 19.
Automatic Timed Bake................................................... 20
Delayed Bake.............................................................. 20
Broil and Vari-Broil................................................... 20
Self Cleaning Oven..................................................... 20
Safety Features........................................................... 21
Control Panel Lock..................................................... 21
Cabinet Light Switch.................................................. 21
Exhaust Fan Switch.................................................... 21
Stay Hot Food Warmer............................................... 21

Cooking Tips............................................................. 24.

Convection Cooking Tips........................................... 24.
Broiling....................................................................... 20.
Convection Broiling................................................... 27.
General Broiling Tips................................................. 27.
Convection Roasting Rack......................................... 27.
Air Circulation............................................................ 27.
Oven Rack Positions................................................... 28.
For Proper Cooking,Follow These Guidelines............................................ 28
Rack Placement for Specific Foods............................ 28
Using Aluminum Foil in the Oven............................. 28

Oven Self-Cleaning Cycle................................. 21

How the Self-Cleaning Cycle Works......................... 21
Before You Start......................................................... 22
For Best Cleaning Results.......................................... 22
Automatic Door Lock................................................. 22
Maintenance & Minor Repairs. ........................ 22
Removing Oven Door................................................. 22
Lubrication & Minor Service..................................... 23
Service......................................................................... 23
Gas Troubleshooting............................................ 24
Roasting Chart. ...................................................... 25
Baking Chart............................................................ 26
Broiling Chart........................................................ 26
Convection Cooking.............................................. 29
Wiring Diagram....................................................... 33
Cleaning Guide........................................................ 34
Troubleshooting..................................................... 35
Parts of Your Range.................................... 36 & 37
Warranty................................................................... 40
3

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.
Loose clothing of flammable material (pot holders) could
ignite if brought in contact with hot burners and may
cause severe burns.
Moist or damp pot holders on hot surfaces may result inburns from steam. Do not let pot holders touch hot heating
elements. Do not use towels or other bulky cloths as pot
holders.
Cooktop temperatures increase with the number of
elements on. With three or four elements turned on,
surface temperatures are high. Exercise care whentouching the cooktop.

(All Models)
Important! Save these instructions for the local
inspector’s use.
Warning! Prior to installing this appliance, readthe Safety Instructions as they relate to Installation on
pages 3 through 7 of this manual. Failure to follow these
instructions could result in serious electric hazard, risk offire, and/or personal injury.
Models 1850, 1855, 1865, 1870 & 1875 are equippedwith a 240 volt, standard range power cord & plug.
See page 4 for amp ratings of each model.
Models 1860 & 1867 come with a 120 volt, 5 amp power
cord & plug.
Use this appliance for its intended use, as described in thismanual.
Never use your appliance for warming or heating theroom.
Do not assume that you know how to operate all parts of
the range. Some features may work differently from thoseof your previous range.
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.

Fire
Keep the hood and grease filters clean to maintain good
venting and to avoid grease fires.
Do not let cooking grease or other flammable materials
accumulate in or near the range.

GreaseGrease is flammable and should be handled carefully.
Avoid letting grease deposits collect around the range invent fans. Don’t leave cans of drippings sit around therange; 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 bycovering with baking soda. Do not attempt to extinguishwith water because this will spread the fire.
Never pick up a flaming pan.

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 andcould hurt them. As your children grow up, teach them theproper and safe use of the range.
Children must be taught not to use the oven door as a
stepping stool to reach the cabinet above, as it may resultin an injury.

Oven

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.
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.
Pull out oven rack to the rack stop to reduce chance ofburns from touching hot surfaces of the door and oven.
When using cooking or roasting bags in oven, follow the
manufacturer’s directions.
Do not use your oven to dry newspapers.

Caution
Do not store items of interest to children on cabinet
above the range or on the back of the cooking surface.
Children climbing to reach items could be seriously
injured.
When cleaning cycle is on, the oven door and cooking
surface will be hot. Keep children away from the range asa safety precaution.

Storage
Do not store gasoline, flammable vapors or materials, etc.,
in the oven, under or around the appliance area.

Hot Surface

Aluminum Foil

Exercise caution. Surfaces may be hot enough to burn.
Electric elements may be hot even when they appear dark
in color.
Do not operate surface burners without utensils in place.

Do not use aluminum foil near the broil element. This
could cause damage to the elements.
4Plastics

Service

All plastics are vulnerable to heat, although some willwithstand higher temperatures than others. Keep allplastics away from parts of the range which may becomeslightly more than warm when the range is in operation.

Do not repair or service any part of the range unlessspecifically recommended in this manual. All otherservicing should be referred to a qualified technician.
Disconnect the range from wall receptacle (or fuse) before
performing service.

Self-Cleaning Oven

SafetyThe door gasket is essential for a good seal. Care should
be taken not to rub, damage or move the gasket.
Do not use oven cleaners on your oven prior to selfcleaning. Damage may occur to oven finish at hightemperatures. Remove aluminum or plastic utensils, food or
combustible materials from oven and cooktop before selfcleaning.
(See Self-Cleaning – Page 17)
NOTE: Oven cleaner will not harm porcelain oven but
should not be used in conjunction with self-cleaning.

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 offlooring use care.
If your range must stand beside a refrigerator, allow atleast 2” between the two appliances for air circulation.
The heat from the range may affect refrigerator
performance.
Make sure that all the packing materials, including tapeon elements and packing material above and below ovenelements, 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 theelement. The use of undersized pans will expose a portionof the element which may result in burns, ignition ofclothing or spillovers directly on element.
Never leave surface units unattended at high heat setting.
Boil over or boil dry conditions could result in a fire.
Do not use glass or glazed ceramic cookware on thesurface burners, as sudden change in temperature may
break them.
Always turn off surface unit, before removing pots orpans.
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 resultin a burn or damage to the element.

Electrical Connection
Maximum Amp. requirements BTU’s NAT	 BTU’s LP
Model 1850- 35 Amps, 240 Volts——
1855- 50 Amps, 240 Volts——
1860- 5 Amps, 120 Volts 59,000
53,1001865- 30 Amps, 240 Volts 43,000
38,7001867- 6 Amps, 120 Volts 79,000
71,1001870- 30 Amps, 240 Volts 43,000
38,7001875- 30 Amps, 240 Volts 63,000
56,700
All ranges come with standard range cord attached. This
cord must be plugged into a standard range receptacle
provided by your electrician.

Installation
Be sure your appliance is properly installed and grounded
by a qualified technician in accordance with the installation
instructions and local building codes.

Power cord installation

Frying

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 aseparate ground. A three wire cord is grounded throughthe neutral.
To change from 3 wire to 4 wire cord:• Make sure all power is shut off.
• Remove the back panel of the range so the power block
is visible.
• Unscrew terminal nuts and remove the range cord wires
from the power block.
• Undo ground screw attaching the white ground wire to therange body and remove wire.
• Undo the bushing holding cord to stove body and remove
cord from appliance.
Reassemble the new range cord kit to the range making surethe white wire goes to the center of the terminal block, thered to the right and the black wire to the left.

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.
Use a deep fat thermometer whenever possible to prevent
overheating oil beyond smoking point.

Deep Fryer
Use extreme caution when moving a hot grease kettle ordisposing of hot grease.

Ventilating Hoods
Clean ventilation hood frequently — grease should not beallowed to accumulate on hood or filter. When flaming
foods under the hood, turn the fan off. The fan, when
operating, may spread flame.

5Note: The metal chassis of the range MUST be earthgrounded 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 isearth-grounded.
Copies of the standards listed may be obtained from:* National Fire Protection Association
Batterymarch Park
Quincy, Massachusetts 02269** American Gas Association
1515 Wilson Boulevard
Arlington, Virginia 22209***Canadian Standard Association
178 Rexdale Boulevard
Rexdale (Toronto), Ontario M9W 1R3• Attach the ringed terminal of the green or bare copper wire
to the range body with the green ground screw.
• Check power with multimeter. You must have 110 volts between
white and black. You must have 110 volts between white andred. You must have 220 volts between red and black. If range
receptacle is wired wrong, clock transformer will be severely
damaged and will not be covered by manufacturer’s warranty.
Replace back panel of range. Plug the power cord in andturn power on.

Leveling Your Range
The range must be level inorder to assure uniform
cooking and baking. Shimlegs if required.

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.

Safety Instructions – Gas
Important Instructions

Curtains

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 failuresthat may result from such abuse are definitely not covered by
the warranty.

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.

If You Smell Gas
If this is a new range installation, your installer has notdone a proper job of checking for leaks. Connections canloosen in transportation. If the range connections are not
perfectly tight, you can have a small leak and therefore afaint gas smell.

WARNING

This product must be installed by a licensed plumber orgas fitter, when installed within the Commonwealth of
Massachusetts. Massachusetts approval code # G1-1202-18.
#1 This installation must conform with local codes andordinances. In the absence of local codes, installations must
conform with American National Standard, National Fuel
Gas Code ANSI Z223.1–latest edition (**) or CAN/CGAB149–latest edition (***) installation codes.
#2 Input ratings shown on the serial/rating plate are forelevations 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% foreach 1,000 feet (304.8 cm) above sea level.

Finding a gas leak is usually not a“do it yourself” procedure.

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, Part280); 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.

Some leaks can only be found with the controls in the“on” position exposing the user to serious burns. Neveruse a match or flame to locate a leak. Turn off the gas to
the range and call a qualified serviceman.
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.
Use of High Flame: When using a high flame, neverleave any pans unattended on this heat setting for long
periods. Hot oil is particularly hazardous since it canbecome hot enough to ignite.
Do not obstruct the flow of combustion and ventilation air
to the range.
Any openings in the wall, behind the range or the floor
under the range must be sealed.

In Canada

Venting

Mobile Home Installation

The installation of this range must conform with thecurrent standards CAN/CSA-Z240–latest edition*** orwith 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.

Never block the vents (air openings of the range). They
provide the air inlet and outlet which is necessary for therange to operate properly with correct combustion. Theoven vent is located at the rear of the main top.
6

Type of Gas

bottom wood or metal cabinets are protected by notless than 1/4” thick flame retarding millboard covered
with not less than No. 28MSG sheet steel, 0.015” thickstainless steel, 0.024” thick aluminum or 0.020” thickcopper.
Note: Clearances specified to combustible construction(walls and materials) are based on a temperature rise ofwood resulting from appliance operation. These clearances
are suitable for walls of studding, lath and plaster or othertypes 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 andsimilar materials which have a density of less than 20 lbs.
per cu. ft., nor to plastic tiles or sheeting.
The maximum depth of upper cabinets installed above therange is 13”.
See the Minimum Clearances Chart for electric and gas
models below.

Natural and LP Gas (propane). Ranges are factoryassembled for natural gas unless otherwise specified andcannot 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 14).
Note: In this manual, propane is referred to as LP(liquid petroleum).

Installing Your Range
Installation, adjustment and service of this range mustbe performed only by a qualified gas range installer orelectrical serviceman. This is necessary to insure proper
operation of the range and to avoid the possibility ofdamage to the range or injury to the users.

Clearances
Observe all the instructions on the rating plate forminimum clearances to any adjacent vertical combustible
surface. (See figure #1).
Warning: Be careful when reaching into storage cabinets
above range while it is in operation. One might accidentallycontact a hot burner when using a hand for support or have
one’s clothing come in contact with top burner flame.

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.

Minimum Clearances to Combustibles
See figure 1 – page 6
All Electric	Combo	All Gas
Models (1850, 1855)
Models (1865, 1870, 1875)
Models (1860, 1867)

Temperatures

A=
0”
3”
3”
B=
0”
3”
3”
C= 30”
32”
32”
D=
0”
0”
0”
E=
0”
0”
0”
F= 13” Max
13” Max
13” Max
1= End of section of overhead cabinet.
2= Overhead center cabinet
3= End wall or divider
It is the responsibility of the installer to comply with the
installation clearances specified in this manual.

To cook, you must have heat. Some parts of the range are
therefore going to get warm or even hot. Consider this inchoosing a range location. Do not leave children alone orunattended near the range when it is in use. Let burner
grids and other surfaces cool before touching them orleaving them where children can reach them.

ClearancesThis range may be installed with adjacent surfaces
touching the base cabinets and the back flush with the backwall. Models 1860, 1865, 1867, 1870 & 1875 gas ranges
require a CGA/AGA approved stainless steel gas flex line
or a flexible copper coil 1/2” in diameter and at least threefeet long so the range can be moved for service.
To eliminate the risk of burns or fire by reaching overheated surface burners, cabinet storage above the range
should be avoided. If overhead storage is unavoidable,clearances between the cooking surface and unprotectedwood or metal overhead cabinets must be no less than32” (gas models only). The clearances on electric models
between the cooktop and unprotected overhead cupboards
is 30”. This distance may be reduced to 24” when the

Installation of Range into Cabinets
The 4 burner range will fit into a 30 1/4” cabinet opening.
Ideal - 31”. The 6 burner range will fit into a 43 1/2”
cabinet opening. Ideal - 44 1/2”.
If you are installing a range with the short leg option,
you will need the following minimum opening size.
30” range - 31”. 44” range - 44 3/4”.
7

G

Installing Your Exhaust Hood

44 1/4"

Duct

CYour Elmira range is equipped with a 350 CFM exhaust
fan located in the warming cabinet. This fan can be vented
directly to the outside or, with the use of the #1442 Charcoal
Filter (included) can recirculate purified exhaust air into theroom.

15 3/8"D
62 1/4"

NickelRailM
64 1/4"

Nickel RailCharcoal filter should be changed every six months.
See page 20 for Filter Cleaning and Replacement.

N
68 1/4"

Ventless Installation
Remove the charcoal filter from the broiler pan andremove plastic wrap. Remove the two screws holding
the mesh filter in place with a #2 phillips or red squarescrew driver. Insert the charcoal filter into mesh filter andreplace the assembly. See figure 4

BACK VIEW
OF RANGE

H

Duct

28 1/2"64 1/4"
N 68 1/4"

L
29

1/2

"

M

F 37 3/8"

E 36 3/8"

I

Figure 4
To increase efficiency of the charcoal filter system, fan air
should blow against the 45 degree vent deflector at rear ofstove.

30 1/2"A
30 1/8"C
15 3/8"Vented Installation• Remove vent deflector on rear of stove if venting to theoutside and seal screw holes.
• If the exhaust hood is to be vented, the duct locationmust be installed in accordance with figure 3, page 7.
Exhaust air must not be vented into a wall, ceiling, attic
or a concealed space of a building.
Note: Installation must be in accordance with local
and national building codes. Use only materials which
conform to codes in effect. Disconnect power before
doing any electrical work. Use only metal ducting, do
not use plastic. Assemble securely so that in the event ofa grease fire, the fire will be contained within the metal
ductwork.
Never vent exhaust air into a wall, attic, ceiling or any
concealed space of a building, as an accumulation ofgrease could pose a fire hazard. Dampers on vented hoods
must open freely and no obstruction should block thedischarge opening.
Important: If you have purchased the optional in-line
blower, see installation instructions with blower.

D
62 1/4"

Nickel RailM
64 1/4"N
68 1/4"B
29 1/2"BACK VIEW
OF RANGE

Figure 3

Exhaust Hood Duct Location
Figure 3 shows exact center of duct for both four & six burner
ranges. Cut drywall opening 10 1/4” x 3 3/8”.
Height from floor to center of duct on all installations shouldbe 62 1/4”=D.
Note: Electrical receptacle & gas piping should be located incenter of opening 6” off floor.
Important: If you have purchased the short leg option, Ddimension will be 60 1/4”.
8

smooth top Electric Cooktop

Tools and Materials Required• Hammer, Pliers, Tape measure• Sabre saw or keyhole saw• #8 x 1/2” sheet metal screws to secure duct
• 3-1/4” x 10” duct, length according to your installation• 3-1/4” x 10” elbows and adapter, per your installation• Roof cap or wall venthood• Caulking or silicone to seal installation• Slot screwdriver, Electric drill, 3/32 drill bit
The above parts are standard and are available from a
hardware store or heating contractor.

Surface Elements
Controls
Control knobs must be
pushed in before turningthem to a setting. They canbe set anywhere between
MAX and MIN.
The controls for the surface
elements provide infinite
heat settings. The numberson the dial serve as a reference. The control can be turned
to any setting to provide the exact heat required.
Before using your glass cooktop for the first time: turnthe elements on max without a pan for 5 to 8 minutes
or until smoking stops. This smoking is normal andnon toxic.

Installation of Ducting Horizontally
Through an Outside Wall
Standard 3-1/4” x 10” ducting, elbows, and adapters for
mounting the duct to the range can be purchased at mostplumbing or heating supply dealers.
If you can’t find an adapter elbow that will attach to theexhaust outlet of the range, you can easily make one bybending the one inch flanges of a standard elbow out
ninety degrees. Put a bead of silicone seal on the flanges
and attach the adapter to the back of the range with four
1/2” x #8 sheet metal screws.
Cut a 3-3/8” x 10-1/4” hole through the wall directly
behind the warming cabinet outlet, ensuring that no studs
are cut in the process. See figure 3. Push the range into
position. From the outside of the house, measure thedistance from the outside of the siding to the cabinet range
outlet. Cut duct pipe to that length.
Attach the vent hood to the duct pipe. Caulk the backof the vent hood and around the pipe where it will bepushed into the wall. Insert the vent assembly through thewall and into the range adapter so that the caulking seals
completely against the siding.
Install the mesh filter into the warming cabinet. Do notinstall charcoal filter.

	Setting	Recommended Use
MAX
8-7
6-5
4
3-2
1

• To start foods cooking• To bring liquids to a boil.
• To hold a rapid boil
• To fry foods• For gravy, pudding and icing• To cook large amounts of vegetables• To keep food cooking after starting
it on a higher setting• To keep foods warm until readyto serve

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 goingon and off a number of times during use. This is a normal
occurrence.
To maximize the efficiency of this type of element wesuggest you use it similarly to your previous burner. Turn tomaximum until the desired temperature is reached, then turnit down to the setting that best maintains the desired heat.

Installation of Ducting Through an Attic or
Basement Space to an Outside Wall
The range may be positioned flush with the back wall
if the vent elbow and pipe are embedded in the wall. If
ducting through the ceiling, continue the vent throughthe ceiling into the attic. Terminate the vent either on an
outside wall, below the soffit using a vent hood or throughthe roof with a roof cap. If ducting through the basement,
continue the vent through the floor to a point at least 36”
above the grade level. Terminate the vent through theoutside wall using a vent hood. Install the mesh filter into
the warming cabinet. Do not install charcoal filter. If you
are venting more than 10 feet or have more than one 90°
elbow, we strongly recommend the 1518 inline blower.
Note To Installer: Leave these instructions withthe appliance
Note To Consumer: Retain these instructions for
future reference.

Model STE – Smoothtop Control
Turning burners on• Touch ON. If highest heat is wanted, touch arrow up.
• If a lower heat setting is required touch arrow down until
the correct setting is achieved.
• If you initially require a low heat setting when turning on
the burner, touch ON then the arrow down. Scroll up to thedesired setting.

9Turning burners off• Touch OFF• 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.

• D o not cook directly on the ceramic cooktop. The
surface of the cooktop can be damaged, and will be moredifficult to clean.
• 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
surface. This type of use can scratch the surface.
• 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 theelement is switched “on”. If a detergent film builds up,
use a ceramic glass cleaner-conditioner.

• H or 9 –  To start foods cooking and to bring foods
to a boil.
• 8-7–   To hold a rapid boil.
• 6-5–   To fry foods.
• 4–   To cook large amounts of vegetables• 3-2–   To keep food cooking after starting it
on a lower setting.
• L–   To keep foods warm until ready to serve.

Controls
The radiant heating elements are controlled by a commonlyused Infinite Heat Switch that works on the principle ofpercent on, percent off. For example, when the switch isturned to the medium setting, the element will be on only
50% of the time. Because of the fast heat-up with these typesof elements, you will notice the units switching on and off.

Care and Cleaning
To keep the exterior nickel and porcelain trim in spotlesscondition, wipe with a warm soapy cloth. Do not clean
ceramic surface with a soapy cloth while cook surface
is hot.
See page 31 for complete cleaning guide.

Cookware
The best cooking results and the most economical use ofelectricity 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 thesize of the heating element are used, care should be taken
as the handles may get hot.
Built into each element, is a safety device which protects theelement from overheating. If using pans which are not ideal,
for example concave or convex bottom pans with shinybases, or those with ridged or grooved bottoms, the thermal
limiter can cause the element to switch off and on duringcooking, which means that food will take longer to cook.
Very thin, badly dented, and distorted pans with unevenbottoms should not be used.
Never place utensils with a skirt (e.g. a wok) on theheated 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.
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 thesaucepan or cooking utensil manufacturer should be
followed.

Caution - Product Damage Hazard
Before using any cleaners, ensure that it is suitable forapplication on polished surfaces or trim, e.g. nickel,
anodized aluminum, stainless steel, vitreous enamel,ceramic glass. Certain cleaners may have an adverse
effect.
Make sure that the glass ceramic surface has cooled down
before applying any cleaning materials.

1. Saving on Cleaning Time• Make sure the bottom of pots and pans and cooking area
are clean and dry.
S elect 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 heatingareas before cooking.
• Do not drag or slide pots along the surface.

2. Daily Care• U se a ceramic glass cleaner-conditioner, available
at supermarkets and major department stores. As thecleaner-conditioner cleans, it leaves a protective coatingof silicone on the smooth surface, which helps prevent
scratches and abrasions in which food particles cancollect. It also helps prevent the build-up of mineraldeposits, and will make future cleaning easier.
• Apply a dab of cleaner-conditioner in the center of eachheated 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• D o 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.
10• Clean unit with a damp clean paper towel. To remove
more stubborn spots, use a slightly dampened nonimpregnated plastic or nylon pad specially made fornon-stick utensils.
• U se 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 overtime.
• Apply cleaner-conditioner and polish with paper towel
or a soft dry cloth.
• Any smearing or hazing on the surface may be removed
with a lightly dampened paper towel, and polished witha soft dry cloth.
• Do not use a sponge or a dishcloth. They may leave afilm of soil-laden detergent on the heating area which
may turn brown and resemble a discolouration the nexttime the area is heated. If that should happen, cleanerconditioner will remove it.

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 somepersistent 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 appliedwith a non-impregnated plastic or nylon pad for non-stickpans, for at least three to four minutes, it will also takeoff the film caused by salts and minerals before it has anopportunity to discolor or develop into a problems. Finish
off with a touch of cleaner-conditioner, polish to a highlustre.
Any smearing or streaking on the surface may be removed
with lightly dampened paper towel and polished with asoft dry cloth.

Warning

Caution

Metal Marks
Certain metal pots, especially those with aluminum
bottoms may leave marks on the surface, especially if thepan is allowed to slide. Use the cleaner-conditioner before
the unit is used again to prevent the mark from baking on
the surface.

Personal Injury Hazard• 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 oreven hazardous results.

Product Damage Hazard
Ceramic glass cleaner-conditioner should be applied
regularly after use of other cleaners, otherwise overa period of time the surface of the ceramic glass may
roughen, and cleaning will become progressively moredifficult. Staining may also occur.

Important Notes

Do Use1. In the event of the cooktop being scratched, soil willcollect 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.
2. Soil from sugar solutions must be removed from the
cooktop before the syrup has set, otherwise it canpermanently bond to the ceramic surface.

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.

Do Not Use
1. Household detergents and bleaches.
2. Impregnated plastic or nylon pads.
3. Soap pads; these will scratch and mark.
4. Household abrasive powders except where specified;these may scratch depending on the pressure applied inuse.
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.
7. Metal scrubbers.

Electric Surface Elements
Solid Cast Elements

Before using your solid elements for the first time:
Heat the elements at
max without a pan for
3 to 5 minutes or until
smoking stops. The
smoking is normal andnon toxic.
Solid elements aresealed with a lacquer coating that prevents corrosion. Thiscoating must be burned into the elements to be effective inprotecting against rust. The coating will be transferred tothe bottom of pans if this procedure is not done.
Because solid elements are different from coil elements,
you can expect to see differences in cooking performance,
cleaning and safety.

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 toremove stubborn burned-on spots from the surface.
11

Energy Tips

Solid elements take longer than coil elements to reach theset temperature but they retain heat for longer periods oftime after being turned off.
Solid elements are easier to clean up, because the cooking
surface is sealed against spills. There are no drip bowls ora burner box to clean.
Solid elements should not glow red even at max setting.
The red lettering will fade with use.
Solid elements have built-in temperature protectors that
automatically reduce heat if a pan boils dry.
You will notice that a cast burner stove top gets hot,especially when the burners are on for long periods oftime. This is normal for any range with solid elements.
This condition is safe. To minimize heat build up, reduceburner heat setting to #3 after pot has come to a boil.

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 temperaturesat high heat. When food reaches cooking temperature,
reduce heat to lowest setting that will keep it cooking.
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 amountneeded. Do not use a wire trivet or any other kind of heatretarding pad between the pan and the element.

Selection & Use of Pots & Pans

Griddle Option

Flat Bottoms
Thick, flat bottoms absorb and distribute the heat fromthe element more evenly. Thin, uneven bottoms wasteenergy and create hot spots that may burn the food onto
cookware.
Glass cooktops require heavy gauge flat bottom pans forbest cooking results.
Check flatness with a ruler or straight edge. See figure 7.

OPTIONAL
GRIDDLE

Griddle for electric ranges
To use griddle over the back/front burner combination onleft side of stove. Turn both burners on high for at least fiveminutes to allow griddle to heat up to frying temperature.
Temperatures may be adjusted as required.

Griddle for gas ranges
Set griddle on the left over the back/front burnercombination. Lock the notches of the griddle onto theback & front grate fingers. First make sure that grates are
positioned on burners correctly. Turn both front & backburners on to correct frying temperature.

Figure 7

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.
Do not use pans extending more than one inch beyond
element, except while canning. See figure 8.

Warning: Do not use two griddles on a range as warpingof the top can occur.

canning
For best results, use a flat bottom, heavy gauge canner.
Canners with rippled bottoms will not work on electricburners because the bottom does not make enough contact
with the element. This wastes energy and takes a long time
to boil water.

Figure 8

Gas Cooktop

Small diameter pans waste energy and spillage can flow
onto element. This increases chance of fire and burns.

Gas cooktops are more forgiving than electric cooktops.
Most cookware will work, although tight fitting lids arerecommended for efficient cooking on both. Always
adjust the burner controls so that flames do not extend
past the edges of pots or pans.

For Smooth Top & Cast Burner Ranges

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.
12Top Burners

Note: Low adjustment will not effect flame heights atother settings. If a top burner flame has been adjusted too
low, the electronic ignitor may start to spark while burneris on. Readjust flame until ignitor stops sparking.

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 thebottom 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 thatburner. There are no standing pilots to light or adjust.

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 servicemen can checkthe 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.

T

See “Gas Burner Cleaning” for maintenance of top
burners.

O

HI
9
8
7
6

gas burner cleaning

E
LIT

5

• T he burner caps should be routinely removed andcleaned. Always clean burner caps after a spillover.
Keeping the burner caps clean aids in proper ignition andan even flame.
• 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.

4 3 2 LO

Figure 10• Gas must flow freely through the small hole in the brassorifice 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.

Operating Range During a Power Failure
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.

Occasionally check the burner flames for proper size andshape as shown. A good flame is blue in color. If flames lift
off ports they are yellow and usually noisy. You may needto clean the burners. See figure 12.

Note: The “Push to Turn Safety Control Knobs” on
the range are designed for child safety and to prevent
accidental operation.

If Ignitors Continue to Click

The oven requires electricity to operate.

If your ignitors continue to click after lighting, theprobable 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, checkfor damaged ignitors. Very rarely, the spark module mayneed to be replaced. Ignitors and spark modules, withinstallation 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 burneris 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. Valvemust be adjusted so low flame licks around burner cap noless 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

3. If the gas orifice opening has become soiled or clogged,
use a cotton swab or a soft cloth to clean the area.

Figure 1213

4. If ports are clogged, clean with a straight pin. Do notenlarge or distort port. Do not leave anything stuckin the ports when replacing black porcelain burner
base.

ANSI Z223.1 latest edition or in Canada, CAN/CGA B149
installation codes. See page 4 for electrical requirements.

5. After cleaning the orifice opening and ports, replace theburner cap. Make sure cap is set straight on burner andthat the tabs on cap fit into the grooves of burner base.

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 bedetermined by your gas fitter.

Gas Piping to Range

6. Check the burner for proper lighting after cleaning.

When connecting pipe to the die cast regulator, use two
wrenches. Excess pressure or tightening the pipe too tightcan 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 theburner 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 inconnecting the appliance to the gas supply, they are AGA
and/or CGA approved. Poorly designed connectors canbe a source of gas leaks. Even if AGA/CGA approved
flexible connectors are used, the customer should becautioned against kinking or damaging the connection
when moving or cleaning the range. This could cause agas leak.

If a top burner flame has been adjusted too low, theelectronic 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 theignitor using a straight pin.
Wipe acid or sugar spills as soon as the cooktop has cooled
as these spills will discolor the porcelain.
See Cleaning Guide – Page 31.

Manual Shutoff
Install a manual shutoff valve in the gas line, in anaccessible 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 isapproved for use with “LP”/Natural gas. Be sure to use
this thread sealant on all pipe connections.

Oven Venting - gas top models
The Oven Vent

Pressure Testing
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 inexcess 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 attest pressures equal to or less than 1/2 psig (3.5kPa).

%

The gas supply pressure for checking the regulator setting
shall be at least one inch w.c. above manufacturer’s
specified manifold pressure.

Hot air and moisture escape from the oven through a ventin the center rear of the cooktop. Do not block the vent.
Poor baking/roasting and bad combustion can result.
The oven bottom must be in place for burner to bakeproperly on models 1860 and 1867.
To remove, pull oven bottom forward. Note how tabs on
the oven bottom sit into the oven pan beneath.

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 thegas supply line and in the range should be tested withsoap suds or electronic sniffer for leaks. If a leak ispresent, bubbles will appear. The leak should be stoppedby tightening the joint, or unscrewing completely andapplying additional pipe dope and re-tightened. Any
factory connections which may have been disturbed
should be retested.

Gas Supply System
Gas and Electrical Supplies
Before connecting to the supply systems, be sure thatthe installation conforms with the local codes or, in theabsence of local codes, with the National Fuel Code,14

Conversion of Regulator to “LP”
on Models 1865, 1870 & 1875

A match should never be used when testing for leaks.
All fittings have been tightened and tested at thefactory. If a leak is detected, tighten the fitting. Don’t
use pipe dope on factory fittings.

Disconnect Power the 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. Raise theservice stay on each side to hold the top up.
• On the back right of the range unscrew the nut on top of
the regulator.
• 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 todisturb the regulator spring.

Range Conversion to “LP”
Models 1865, 1870 & 1875
(Gas Top Models)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.
Burner	Large	Medium	Small
Nat. Gas#50 (1.75 mm) #55 (1.32 mm) #57 (1.09 mm)
LP/Propane #64 (.91 mm) #65 (.89 mm) #70 (.71 mm)
Store natural gas spuds so they are available for future
conversions.

Installation of “LP” Spuds
Apply masking tape at the end of a 7 mm nut driver tohelp hold the gas orifice spud in the nut driver whilechanging it. Press nut driver down onto the gas orifice
spud and remove by turning it counterclockwise andlifting out, set gas orifice spud aside.
Gas orifice spuds are stamped with a number on the side.
Replace the LP gas orifice spud with the correct Natural
gas orifice spud.

Figure 13

Nat. Gas

LP GasA. Pressure regulator:
The pressure regulator is located behind the base skirt
at the back of the range. For best access to the regulator
after range has been moved into place, remove base skirt.
Unscrew the metal nut on regulator behind the plastic capwith a wrench or vicegrip. Reinstall the plastic cap onto
the threaded end of the metal nut marked LP.
Rethread the nut into regulator making sure nut does notcrossthread. Do not over tighten.

Refer to the following chart for the correct Natural gas
orifice spud placement.

15

B. Replacing rangetop orifices:
Tools required to replace orifices.
Small adjustable wrench.
1. Remove the lift off burner cap.
2. With the small adjustable wrench, unscrew the brass
venturi and remove.
3. Unscrew the natural gas orifices in each of the top
burners using the 7 mm nut driver included with orificekit. Replace with “LP” orifices listed below.
		Nat. Gas	LP/Propane
Front left superburner takes
1.75 mm (#50) .91 mm (#64)
Other front burners take1.32 mm (#55) .89 mm (#65)
All rear burners use
1.09 mm (#57) .71 mm (#70)
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 theblack caps, make surethat the tabs in the cap
fit into the grooves ofthe burner base.

A. Plastic CoverB. Gas pressure regulator cap with solid end
facing out
C. gas pressure regulator cap with hollow
end facing out
d. washere. gas pressure regulator cap

Conversion of Regulator to “LP”
on Models 1860 & 1867 (gas oven)• Locate the regulator at the rear of range (under back legs).
• Remove the plastic cover from the regulator cap.
• With your fingers, turn the nut counter clockwise.
• Do not remove the spring beneath the cap.
• Turn the cap over so LP faces up and reinstall into
regulator.
• Replace plastic cover over regulator cap.

Warning– Fire Hazard• Located gas supply shut off
valve on the press regulator.
• Shut off gas supply before
converting to LP gas.
• Make all conversions before
turning gas supply valve back on.
Failure to follow these instructions could result in fire,
explosion or other personal injury.

16oven conversion MODELS 1860 & 1867

Check Operation of Oven Broil Burner
1. Close the oven door.
2. Touch “Broil” and “Start”.
The oven burner should light within 8 seconds, undercertain conditions it may take the burner up to 50 to 60
seconds to light.

To Convert Oven Bake Burner
1.	Access from left side as you are facing back of range.
2.	Use a 1/2” combination wrench to turn the orificehood down snug onto pipe (about 2 to 2-1/2 turns).
IMPORTANT: Do not overtighten.

A. Orifice hoodb. pinc. natural gas: increase gas – increase flame size (presetat factory for natural gas)d. lp gas: decrease gas, deCrease flame size.

Adjust Oven Broil Burner Flame (if needed)
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.

To Convert Oven Broiler Burner
1.	Remove oven racks.
2.	Use a 1/2” combination wrench to turn the orificehood down snug onto the shoulder (about 2 to 2-1/2
turns).
IMPORTANT: Do not overtighten.
The oven broil burner flame cannot be properly adjusted
if this conversion is not made. See “Adjust Oven Broil
Burner Flame” section.

If flame needs to be adjusted:
1.	Loosen the lock screw on the air shutter located at therear of the broil burner.
2.	Adjust the air shutter as need.
3.	Tighten lock screw.

3.	Complete installation. See “Make Gas Connection”
and “Electronic Ignition System” sections.

17

Adjusting for proper flame

7 Functions are activated by the touch of a finger. The
electronic control generates a beep to confirm that yourmessage has been received.

A. Cooktop burners:

8 If the control will not function and there is a glowing
indicator light beside the STOP/LOCK function , thecontrol is locked. Touch and hold STOP/LOCK for 3
seconds to remove the lock. See safety measures.

See page 12 – manual burner adjustment on low.

hidden bake9 If there has been a power interruption or failure, theelectronic control could either be:

Your electric oven features a hidden bake element.
There is no visible element inside the oven; it is locatedunderneath oven floor. Hidden bake provides even heatand easier clean-ups.

 ) “Locked up” (meaning no buttons will function).
A
Reset the main power breaker to the range.
B) Flashing “88:88”. Reset the clock.

Electronic Oven Control
IMPORTANT INFORMATION
1 Clock must be set before any other operation of theoven control is possible.
2 Time of day is always displayed in hours:minutes.
3 The maximum programmable time for BAKE, BROIL,
CONVECTION BAKE, CONVECTION BROIL,
TENDERCOOK, COOK TIME AND STOP TIME is
11 hours 59 minutes.
4 When the appliance is connected to a power supply orafter a power interruption of longer than 2 seconds, theclock and all indicators flash.
5 If more than 10 seconds elapse between selections, theprogram will cancel.
6 F unctions are identified on the key pad. When afunction such as BAKE, BROIL, CONVECTION
BAKE, CONVECTION BROIL, CONVECTION,
COOK TIME, SELF CLEAN, TIMER or STOP TIME
is touched, setup begins. The function indicator flashes.
When START is touched, the function indicator glows.
The indicator will shut off when STOP is touched or at
the end of the oven function.

18

oven control calibration

5 To cancel the timer before the end of the set time, touch
TIMER then touch STOP. The indicator light will shut off.

OPERATION

The maximum length that the timer may be set is 19 hours
59 minutes.

The oven control may be recalibrated up to 30 degrees
hotter or cooler. To recalibrate oven,

Conversion

1. Press and hold bake key for 5 seconds until the ovendisplay shows the current calibration. Screen should
show “CAL” “00”.

FROM FAHRENHEIT TO CELSIUS
Temperature can be displayed in Fahrenheit (°F) or in
Celsius (°C). To switch from one scale to the other: toucha function key (BAKE, BROIL, CONVECTION BAKE,CONVECTION BROIL OR CONVECTION) then touch
the key F/C.

2. Press the TEMP “up” or “down” arrow to increase or
decrease the temperature in 10 degree F increments.
The adjustment can be set between plus or minus 30
degrees F.
3. Press START.
Calibration will have to be re-set if you have a power
failure.

changing oven temperature
To increase or decrease oven temperature, first touch ovenfunction indicator. (Bake, Boil, etc.) Then touch the arrow
up or down.

the clock

Bake/broil/cook Settings

OPERATION
1 Touch CLOCK. The colon between hours and minutes
stop flashing. The clock indicator begins to flash.
Within 5 seconds go to next operation.

NON TIMED BAKE, CONVECTION
BAKE, OR CONVECTION
1 Touch BAKE, CONVECTION BAKE or CONVECTION.
A temperature of 350°F (175°C) for bake or 325°F(160°C) for convection is displayed. Bake, convection
bake or convection indicator keeps flashing.

2 Touch INCREASE or DECREASE to set the clock.
Fast scroll of time begins after holding for 3 seconds.
Once you have reached the desired time, press start.
3 The colon will flash and the CLOCK indicator will shut off.
CLOCK setup is finished and clock is now working.

2 T ouch oven function then touch INCREASE or
DECREASE to change the actual temperature setting.
The temperature may be set between a minimum of
100°F and a maximum of 500°F (40°C to 260°C).

4 Touch CLOCK twice to display international (0-24 hours)
time of day instead of the 0-12 hours clock. To return to
the 0-12 hour system, touch CLOCK one more time.

3 T ouch START. Oven begins bake function. Ovenfunction indicator keeps glowing. 5 seconds later, theactual time and real oven temperature are displayed.

Time of day can only be changed when oven is not in use.

4 T he real oven temperature display increases inincrements of 5°. When the programmed temperatureis reached, the control beeps twice and the temperature
becomes constant.

the minute timer
The timer is used strictly for counting down a length oftime. It can be set while the oven is operating, as it does
not control any of the oven functions.

5 Touch STOP if you wish to stop oven operation. Theoven function indicator and the temperature display will
shut off, and only the time of day will be displayed.

SETTING THE TIMER

6 To verify the oven temperature setting while the ovenis heating up, touch oven function. The temperature
setting is displayed for 5 seconds.

1 Touch TIMER. Timer indicator flashes and clock shows
00:00.
2 Touch INCREASE or DECREASE until desired lengthof time is displayed.
3 Touch START. The timer count down starts immediately
and timer indicator stops flashing and glows.
4 Touch STOP when a continuous beep indicates that the
programmed length of time has elapsed.
19

AUTOMATIC TIMED BAKE,CONVECTION BAKE OR CONVECTION

6 Touch INCREASE or DECREASE until desired stoptime is displayed.

1 Touch BAKE, CONVECTION BAKE or CONVECTION.
A temperature of 350°F (175°C) for bake or 325°F (160°C)
for convection is displayed. The function indicator flashes
and the degree indicator glows.

The longest delay time which may be set is 11 hours 59
minutes.
7 Touch START. The display shows the time of day.
Oven temperature is displayed and the oven function
indicator glows when the cooking cycle starts.

2 Touch oven function then INCREASE or DECREASE
to change the actual temperature setting. The
temperature may be set between a minimum of 100°F
and a maximum of 500°F (40°C to 260°C).

When the oven stops, 3 beeps sound. The function
indicators shut off and the time of day is displayed.

3 Touch COOK TIME. The length of time displayed is
00:00. Cook time indicator flashes.

8 Touch STOP if you wish to stop oven operation before
programmed cook time has elapsed or to cancel the
program. The function indicators shut off and the timeof day is displayed.

4 Touch INCREASE or Decrease until desired cook time
is displayed. Fast scroll of time begins after holding for
3 seconds.

To recall cook time, remaining cook time, stop time, or theoven temperature setting, touch the appropriate button;
the information is displayed for 5 seconds.

5 Touch START. Oven function begins and the indicator
glows. After 5 seconds, the real time and real oventemperature are displayed. The real oven temperature
increases in increments of 5 degrees. When the
programmed temperature is reached, the control beeps
twice and the temperature becomes constant. Whencook time is completed, an audible signal (3 beeps) isemitted. The oven stops and display shows the time ofday. The indicator and the temperature display shut off.

VARI-BROIL OR CONVECTION BROIL
1 Touch BROIL, temperature of 500°F (260°C) is dis­played or CONVECTION BROIL is 450°F. Indicator
begins to flash.
2 T ouch oven function then DECREASE to reduce
the preset broiling temperature if desired. Touch
DECREASE or INCREASE to correct temperature.

6 Touch STOP if you wish to stop oven operation before
programmed cook time has elapsed. The oven stops andthe display shows the time of day. The indicator and thetemperature display shut off.

3 Touch START, indicator glows. The real time and set
temperature are displayed.
4 Touch STOP when you wish to end the broiling cycle.
The function indicator shuts off and the time of day isdisplayed.

To recall remaining cook time or the oven temperature
setting while the oven is heating up, touch the ovenfunction or COOK TIME. The remaining cook time andtemperature setting is displayed for 5 seconds.

OVEN SELF-CLEANINGDELAYED BAKE, CONVECTION BAKE
OR CONVECTIONWARNING: Remove racks from the oven. Racks will become
dull and blue-gray if left in the oven during a self-clean
cycle. Wipe up any excess oven spills. See page 22 before
self-cleaning.

1 Touch BAKE, CONVECTION BAKE or CONVECTION.
Temperature of 350°F (175°C) for bake or 325°F (160°C)
for convection is displayed. The oven function indicator
flashes and the degree indicator glows.

SELF-CLEANING TO STARTIMMEDIATELY

2 Touch oven function then INCREASE or DECREASE
to change the actual temperature setting. The
temperature may be set between a minimum of 100°F
and a maximum of 500°F (40°C to 260°C).

1 T ouch SELF-CLEAN. A countdown timer settingof “3:00” is displayed to indicate that the length ofcleaning cycle is 3 hours. Self-clean indicator glows
and cook time indicator begins to flash.

3 Touch COOK TIME. The length of time displayed is
00:00. Cook time indicator flashes.
Fast scroll of time begins after holding for 3 seconds.

2 Touch INCREASE or DECREASE to change the set
time. The clean cycle can be set from 2 to 4 hours. Fourhours may be required if oven is very dirty.

5 Touch STOP TIME. Stop time indicator flashes andthe display shows the time at which the oven would
normally stop if its operation were not delayed.

3 Touch START. Self-clean and cook time indicators glow
and the oven door automatically locks (takes approx. 5
seconds). “SC” will be displayed

4 Touch INCREASE until desired cook time is displayed.

20

CONTROL PANEL LOCK

4 Touch STOP to cancel the self-clean program. The selfclean indicator shuts off. The “SC “ will go off when
the oven temperature falls below 550°F (290°C), at thistime the oven door will unlock. The clock will display
the time of day.

The oven control can be locked to prevent children fromswitching the oven on in your absence. This feature canalso be useful when cleaning the glass control panel.

5 After self-clean cycle is over, the self-clean indicator
shuts off. The “SC” will go off when the oventemperature falls below 550°F (290°C) and the ovendoor unlocks. The clock will display the time of day.

To lock the control, proceed as follows:
1 Touch and hold STOP/LOCK for 3 seconds. A series ofthree beeps will sound and the lock indicator will glow.
The control panel is now locked.

DELAYED OVEN SELF-CLEANING

To unlock the control:

1 T ouch SELF-CLEAN. A countdown timer settingof “03:00” is displayed to indicate that the length ofcleaning cycle is 3 hours. Self-clean indicator glows
and cook time indicator begins to flash.

2 Touch and hold STOP/LOCK for 3 seconds. A series ofthree beeps will sound and the lock indicator will shutoff. The control unlocks.

2 Touch INCREASE or DECREASE to change the set
time. The clean cycle can be set from 2 to 4 hours. Fourhours may be required if oven is very dirty.

stay hot food warmer

3 Touch STOP TIME if you wish to delay the start of theclean cycle. Set the stop time by touching INCREASE
or DECREASE.

Stay Hot Food Warmer is located in the reservoir of all
45” Ranges. This warmer is great for keeping casserole
dishes and dinner plates warm. By flipping the switch on
the side of the reservoir, the stainless steel hot plate in thereservoir warms to an optimum 200°F.

4 Touch START. The self-clean indicator glows.
5 Immediately the oven door automatically locks (takes
approx. 5 seconds). “SC” glows in the temperature
display and self-clean begins.

MISCELLANEOUS features

6 Touch STOP to cancel the programming or clean cycle.
The clean indicator shuts off. The “SC” will go off
after the oven temperature falls below 550°F (290°C).
The oven door unlocks. The clock will display thetime of day.

CABINET LIGHT
Touch LIGHT. The lights will turn on. Touch LIGHT
again, the lights will shut off.

After self-clean cycle is over, the self-clean indicator shuts
off. The “SC” will go off after the oven temperature falls
below 550°F (290°C). The oven door unlocks. The clock
will display the time of day.

EXHAUST FAN
Touch FAN. The fan indicator glows and the exhaust fan
is on high. Touch FAN again, the fan will shut off.

Touch SELF-CLEAN to verify the time remaining in theclean cycle.

IN LINE EXHAUST BLOWER (Optional)

Touch STOP TIME to verify the stop time of theclean cycle.

Touch fan and the exhaust fan is on. Touch fan again
and it’s off.

SAFETY MEASURES

Oven Self-Cleaning CYcle

For safety reasons, the oven control will automaticallyshut off the oven if it has been operating continuously for
12 hours.

How the Self-Cleaning Cycle Works
The self-cleaning cycle uses very high heat to burnaway soil and grease. During the cycle, the oven gets
much hotter than it does for normal baking or broiling– approximately 875°F (468°C). This high heat breaks up
the soil or grease and burns it away.
Your oven is preset for a 3 hour self-cleaning cycle.
However, the cycle time can be adjusted to the amount ofsoil in your oven.
21

Before You Start

Porcelain Enamel
Porcelain enamel is glass fused on metal and may crack
or chip with misuse. It is acid resistant, not acid proof.
All spillovers, especially acid, milk, tomato or sugar
spillovers, should be wiped up immediately with a dry
cloth. When cool, wash with soapy water, rinse and dry.
Never use oven cleaners on exterior finish of range.

Automatic Door Lock
As soon as you program the oven for the self-cleaning
function, the door will automatically lock within approx. 5
seconds. It will remain locked throughout the entire cycle.
The door will automatically unlock when the temperature
lowers to a safe level.

Maintenance & Minor Repair
Removable Oven Door
The oven door is removable to allow easier cleaning inside theoven if desired.

Removing the Oven Door:

Before you start the self-cleaning cycle, make sure you:• 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 waterand detergent or a soapy steel-wool pad for cleaning.
Oven cleaners may be used in oven but must becompletely removed before self-cleaning cycle begins.
NOTE: Do Not clean, move or bend the gasket. Poor
cleaning, baking and roasting may result.
• Wipe out any loose soil or grease. This will help reducesmoke during the cleaning cycle.
• Remove the broiler pan grid and anything else being
stored in the oven.
NOTE: If oven racks are cleaned in the self-cleaning
cycle, they will become discoloured and more difficult toslide.
If you clean racks in the self-cleaning cycle, place them on
the 2nd, 3rd and 4th rack guides.

For Best Cleaning Results• Clean the oven before it gets heavily soiled. Cleaning avery soiled oven takes longer and results in more smoke
than usual.
• After the oven is cool, wipe up any residue or ash witha damp cloth or sponge. If any spots remain, clean witha mild abrasive cleanser 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 ovenproperly. Set the self-cleaning cycle longer the next timeand hand-clean areas noted above.
By turning exhaust fan on while self-cleaning mostsmoke and odor in kitchen will be eliminated.

Completely open oven door. In both back corners of thedoor 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.
• B egin closing door, at the moment the door stops
closing, lift and pull door toward you.
• Set door aside on a protective surface.

22

replacing lights

Lubrication
Lubricate the following with white lubricant:* Cabinet door hinge & spring (if they squeak).
* Oven door hinges (if they squeak).
If burner control knobs stick, remove knobs and lubricate
around switch shaft with a small amount of white lube.
Replace knobs on switches.

To Replace Oven Light on Model 1860 and
1867:
1. Unplug appliance or disconnect at the mail power
supply.

Exterior Surfaces
The exterior surfaces of your Elmira Range have beencoated with long-lasting, non-fading textured enamel. This
treatment is far more durable than paint and less fragile
than porcelain.
• Remove all spills immediately to prevent staining. Wipethe surface with soapy water, rinse thoroughly withclear water and dry with a soft cloth.
• Do not use abrasive cleansers on enameled surfaces as
they will scratch the finish. VIM, Flitz or Soft Scrub
work well to remove stubborn stains. Follow directions
on the container.
• Should the surface of your range be accidentallychipped, matching touch-up paint is available from thefactory at a cost of $9.00 plus shipping.

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 wattvariety as shown below.

To Replace Oven Lights on all Models but
1860 and 1867:

Filter Cleaning & Replacement

All 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.

Shut power off to range. Remove and clean the mesh filter
as required. If a charcoal filter is being used (ventless
installation), it should be replaced every six months.
To remove filter, remove the two screws holding the meshfilter in place with a #2 phillips or red square screw driver.
Wash the mesh filter with soapy water. Rinse and dry.
Insert a new charcoal filter into mesh filter and replace theassembly.
Three charcoal filters are available for $28.00 (plusshipping) from address on back cover.

Do Your Switch Knobs Turn But Not
Activate Burners?
All top burners use “Push to Turn Switches”. If switch
knobs are not pushed in before turned, they can break. A
set of six replacement knobs is available from the address
on back cover for $20.00 (plus shipping). Please include
model and serial number of range.

3. Remove bulb from socket.
4. Replace bulb, replace bulb cover by snapping backinto wall.
5. Reconnect power.

Service

Resetting Breakers
In case of a malfunction, try resetting a breaker, at themain breaker panel.

Service must be performed by a knowledgeable service
person.
If in doubt about how to handle service, call the factoryfor help at: 1-800-295-8498.

Clock Malfunction
If you have experienced a power surge or loss of powerrecently, your clock may have “locked up”. Turn power
off to your range for about 5 minutes then reconnect. Thisshould reset clock/control and it should now function
normally.
23

convection Cooking Tips
(For Convection Models)To learn how to use your convection oven to the best
advantage, refer to Convection Cooking on page 26.
1. The fan-forced hot air movement permits baking androasting on as many as 3 levels at once.
2. The Delay feature should not be used when using
Convection for baked items e.g.…pies, cakes, cookies.
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 aroundthe convection fan.
5. Uniform spacing of baking dishes will produce themost even results.
6. Place bread pans lengthwise facing the oven door.
7. Do not use aluminum foil for convection baking. It
may block airflow.
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.
		 Note: During convection cooking, the oven door mustremain closed. The fan will operate only when thedoor is closed.
		 Convection cooking creates more moisture in the
kitchen than normal, usually because more food isbeing cooked at one time.
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.
10. Convection cooking of frozen convenience foods:• Preheating the oven is not necessary.
• C ooking times will be similar to package
recommendations. Follow suggestions for oventemperatures 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.

Important
Proper grounding and polarity are necessary forcorrect operation of the electric ignition system
on models 1860 and 1867 (all gas ranges). If thewall receptacle does not provide correct polarity,
the ignitor will become grounded and clickoccasionally, even after the burner has 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 acrossthe burners.
Warning: Do not touch ignitor when it is sparking.

Closed Door Broiling
2. Use the broiler pan and grid for broiling. They aredesigned to drain excess liquid and fat away fromthe cooking surface to help prevent spatter, smokeand fire.
3. Turn food only once during broiling. Using tongs toturn meats prevents loss of juices. Use Minute Timerfor timing each side.

Roasting tips
• Roast meats fat-side up in a shallow pan using a roasting
rack.

24

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 25 for rack positions.
			Approximate	Meat
		Approximate	Minutes	Thermometer	Meat	Weight
Per Pound	Temperature
Beefrolled rib

3-5 lbs• rare

25-29

140°F

• medium

35-37

160°F

• well-done

45-47

170°F

• rare

23-25

140°F

• medium

30-32

160°F

• well-done

35-40

170°F

• medium

25-30

160°F

• well-done

35-37

170°F

• rare

18-29

140°F

• medium

21-24

150-155°F• well-done

30-32

180°F

3-4 lbs

45-48

170°F

5-6 lbs

40-44

185°F

shoulder4-5 lbs

40-44

185°F

ham, fully cooked

3-5 lbs

17-18

130°F

8-10 lbs

13-14

130°F

3-4 lbs

28-30

185°F**

10-16 lbs

14-19

170-180°F

18-25 lbs

11-15

170-180°F

loin

3-4 lbs

35-38

170°F

shoulder5-6 lbs

43-45

170°F

standing ribrump roast

6-7 lbs

4-6 lbs

Lambleg

6-7 lbs

Pork
loin
		

		
Poultry
chicken*turkey, unstuffed
		
Veal

25

standard oven baking chart
			Approximate
	Food	Oven	Cooking Time		Temperature(Minutes)

			Approximate
	Food	Oven	Cooking Time		Temperature(Minutes)
Breads, yeast• loaf375°F
30-40• rolls, pan
400°F
12-15
Breads, quick• biscuits• muffins• popovers• corn bread• nut bread• gingerbread

450°F
400°F
450°F
425°F
350°F
350°F

10-15
20-25
20-25
25-30
60-75
25-30

	Cakes• angel food• layer cake• loaf cake• sponge cake• pound cake• fruit cake• sheet cake

375°F
350-375°F
350°F
350°F
350°F
300°F
300°F

30-40
20-30
35-45
35-45
34-45
2-21/2 hrs
25-35

375°F
375°F
375°F
375°F
350°F
350°F

10-15
8-12
10-15
10-15
20-30
12-15

	Cookies• drop• rolled and refrigerated• chocolate• fruit and molasses• brownies• macaroons

	Miscellaneous• apples, baked• beans, baked• custard, cup• potatoes, baked• puddingbreadcottagerice• scalloped dishes• soufflé
Pastries• cream puffs• custard and pumpkin pie• pastry shell• two crust fruit pie
cooked filling
uncooked filling• meringue topping

375°F
300°F
325°F
400°F

50-60
5-6 hrs
35-40
75

350°F
375°F
325°F
350°F
350°F

45-60
30-40
40-60
60-90
50-60

400°F
350°F
450°F

35-40
30-40
10-12

400°F
400°F
350°F

25-30
40-50
10-15

	Temperatures and times are guidelines only and mayneed to be adjusted to individual tastes.

Broiling Chart:
The recommended rack position is numbered lowest (1) to highest (5). Preheat broiler for five minutes before placing food in oven.
				Approximate
		Rack		Time (Minutes)
	Meat
Position	Temperature	Side 1	Side 2
500°F

Steak, 1” thick4• rare• medium• well-done
Steak, 1 1/2” thick4• rare• medium	Hamburger patties or steaks, 1/2” thick or less• medium
4
Lamb chops, 1” thick4
Ham slice, 1/2” thick4
precooked 1” thick4
Pork chops, 1” thick4Frankfurters
4
Chicken pieces
3
Fish, 1” thick3
Beef liver, 1/2” thick
4

500°F

500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
26

4
6
8

4
6
8

8
10

8
10

6
9
5
10
12
4
16
10
5

4
9
5
10
12
4
16
10
5

• Use a roasting pan that fits the size of the food to beroasted. Meat juices may overflow the sides of a pan thatis too small. Too large of a pan will result in increased
over spatter.

4. Place food on a cold pan to prevent sticking. If the rack
is hot, grease it or grease the food.

Convection Roasting Rack
(On Convection Models)• Spatter can be reduced by lining the bottom of theroasting pan with lightly crushed aluminum foil.

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 evenroasting and broiling.

• A foil tent will slow down surface browning for longterm roasting, as when roasting a turkey. Place tentshaped foil loosely over meat to allow for air circulation.
Do not seal foil or meat will be steamed.

Air Circulation
The hot air must circulate around the pans in the oven foreven heat to reach all parts of the oven. This results inbetter baking.
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 spacearound each pan and between pans and oven walls.
There must be a minimum space of 1” (2.6 cm).

• Use an accurate meat thermometer to determine whenmeat has reached desired degree of doneness. Insert thethermometer into the center of the thickest portion of themeat or inner thigh or breast of poultry. For an accurate
reading, the tip of the thermometer should not touch fat,bone or gristle.
• After reading the thermometer once, push it further
into the meat 1/2 inch or more and read again. If thetemperature drops, return the meat to the oven for morecooking.
• Check pork and poultry with a thermometer in 2-3
places to ensure adequate doneness.
• 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.

• When baking with one pan, place pan in the center ofthe oven rack.
• When baking with two pans, place pans in opposite
corners of the oven rack.

Convection Broiling(On Convection Models)
1. Keep the oven door closed.
2. Use the convection roasting rack and broiler
pan for convection broiling. Convection broilingis essentially high-temperature convection cooking,combining fan-circulated hot air with the direct heat of
the broiler element.
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 thefood so that turning of foods is often not necessary.

NOTE: Opening the oven door may cause heat loss,
longer cooking times and unsatisfactory baking orroasting results. Rely on your timer.

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.
27

Oven Rack Positions

		Rack	Food	
Position
Frozen Pies
Angel and bundt cakes,
most quick breads, yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes,
non frozen pies

1 or 22

2 or 3Using Aluminum Foil in the OvenYour oven has five rack positions. Rack position 1 is thelowest position, or closest to the bottom of the oven. Rack
position 5 is the highest position, or farthest from thebottom of the oven.
There are three straight racks. Be sure to position the ovenrack(s) before putting food into the oven or turning theoven on.

Do not use aluminum foil for convection cooking.
Aluminum foil may block airflow.
Do not cover the broiler grid with foil. Poor drainageof grease may result in a fire.
When using aluminum foil for non-convection cooking
to catch spillovers from pies or casseroles, follow these
instructions.

To remove oven racks:
Lift rack at front and pull out.
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.

• Place the foil on the oven rack below the rack withthe 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.
• Do not line oven bottom or entire oven rack with foil
or other liners. Poor baking will result.

For Proper Cooking,Follow These Guidelines:• When using one rack, place the rack so the top of thefood will be centered in the oven.
• When using two racks, place racks in positions 3 and 1(the closest to the oven bottom).
• Use only one cookie sheet in the oven at a time whenusing the regular Bake setting.

Rack Placement for Specific Foods:(For rack positions, see “Rack Positions” at the top of thispage.)

28

Introduction to Convection Cooking
Preheating

Welcome to convection cooking, the ultimate culinary
technique that uses fan-circulated hot air to efficiently
create delicious meals with appetite appeal.

When preheating the oven is specified in a recipe, normal
time is approximately 10 minutes.

Air Flow

BROIL ELEMENT
Multi-Level
Convection Cooking 5

The secret to convection cooking lies in maintaining aconsistent temperature throughout the oven during thecooking process. The fan circulates hot air in your convection
oven continually to distribute heat more evenly than thenatural movement of air. This fundamental difference means
food is cooked on all sides, sealing in natural flavour andmoisture. Avoid blocking the air circulation fan at the rearof the oven with a large dish, as this will interrupt free flowof 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 manyof your convection creations require shorter cooking times atlower oven temperatures, so you enjoy the added benefits ofless time spent in the kitchen, and greater energy savings.

4
An immediate practical benefit of the convection
cooking
CONVECTION ELEMENT
3
method is that hot air movement allows you to2load the ovenracks to capacity. For instance, you can bake 1four loaves of
BAKE
bread as quickly
asELEMENT
you might finish two, with outstanding,uniform results. You may choose to cook your main courseand 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
sure to leave at least one inch (2.5 cm) of space between theindividual pans, and the diagram shown here indicates whichconvection feature and rack position you should be using forthat 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

Convection Meat Roasting Chart
Set Cooking Selections to: Convection/Bake
R - Rare M - Medium WD - Well Done					Internal
		Approximate			Temperature
		Cooking Time	Rack	Oven	Of Meat	Food	Per Lb. (500g)
Position	Temperature	When Cooked
BeefStanding Prime Rib
R - 20-25 min			
140°F/60°C		
M - 25-30 min
2
300°F/145°C
160°F/70°C
		WD - 30-35 min			
170°F/75°C
Rolled Rib
R - 22-25 min			
140°F/60°C		
M - 27-30 min
2
300°F/145°C
160°F/70°C
		WD - 32-35 min			
170°F/75°C
Rump, Sirloin Tip
R - 20-25 min			
140°F/60°C		
M - 25-30 min
2
300°F/145°C
160°F/70°C
		WD - 30-35 min			
170°F/75°C
Pot Roast (braised)35-40 min2
300°F/145°C
170°F/75°C
Meatloaf
20-25 min2325°F/160°C
170°F/75°C
Veal
Leg, Loin, Rib
M - 25-35 min
2325°F/160°C
160°F/70°C
Shoulder, Blade
WD - 30-40 min
2
300°F/145°C
170°F/75°C
Pork
Loin
30-40 min2325°F/160°C
170°F/75°C
Shoulder35-40 min2325°F/160°C
170°F/75°C
Tenderloin
25-30 min2325°F/160°C
170°F/75°C
	Ham
Fresh (uncooked)
25-35 min2
300°F/145°C
170°F/75°C
Pre-cooked
15-20 min2
300°F/145°C
140°F/60°C
	Lamb
Leg, Shoulder
M - 25-30 min
2
300°F/145°C
160°F/70°C
		WD - 30-35 min
2		
170°F/75°C
Rib, Rack, Loin
M - 20-25 min
2
300°F/145°C
160°F/70°C
		WD - 25-30 min
2		
170°F/75°C
29

Bakeware Selection

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 with lower sides allows for constant air circulation
around all surface areas of food, for more even cooking. Highsided casserole dishes and bread pans should be positionedon 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 heatmore efficiently. Dark finishes on bakeware will absorb moreheat 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 RoastingYour convection oven utilizes precise, consistenttemperature control to ensure absolutely even baking androasting 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 ormultiple racks. When roasting whole poultry or large cuts ofmeat, you can effectively lower oven temperature settings,
and substantially reduce cooking times. You will notice theremarkable 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.

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.

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.

Before roasting or broiling, brush the entire surface of leanmeats 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.

Glazes or sauces may be brushed onto poultry during the last
half of cooking time, for the perfect finishing touch.

Convection oven methods can conveniently reduce thelength of time required to roast meats, in comparison toconventional roasting. Therefore, meat should be checked
shortly before the end of recommended cooking times, toavoid over-cooking.

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.

Insert an accurate meat thermometer into the thickest part ofthe meat, taking care to avoid any bone, fat or gristle. Oncethe desired internal temperature is reached, remove the meatfrom the oven and let stand for a few minutes. This allows
the juices to settle for easier carving.

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, anduse a higher setting for broiling thicker fish steaks. Lower
temperatures may require longer cooking times, but thoroughhot air circulation eliminates the need to handle or turnfragile fish during convection cooking.

Convection Broiling
Convection broiling is essentially high-temperature
convection cooking, combining fan-circulated hot air withthe direct heat of the broiler element. We recommend
preheating your oven first to maintain an even temperatureduring 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 mustremain closed while convection broiling. Circulating air
creates a seal on all sides of the food so that turning foods isoften not necessary.

Testing fish and seafood during the last few minutes ofrecommended cooking time will ensure flawless results
without over-cooking. When the fish is opaque and flakes
easily, remove from the oven and serve.

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-overflavors. Continuous heat distribution throughout yourconvection 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 overbrowned outside edges, lower oven temperatures at least
25°F (15°C), but not lower than 300°F (145°C).
30

convection poultry roasting chart
Set Cooking Selections to: true convection						Internal
			Approximate		Oven 	Temperature		
approximate	Cooking Time	Rack	Temperature	Of poultry
	Food	
weightPer Lb. (500g)
Position	Not Preheated	When Cooked
Chicken, Whole3 - 5 lb.
20-25 min2325°F/160°C
185°F/85°C
		(1.5 - 2.2 kg)Parts, Quarters
3 lb.
18-25 min2 or 3325°F/160°C
185°F/85°C
		(1.5 kg)
Turkey, Unstuffed
13 lb. and under
10-15 min2
300°F/145°C
185°F/85°C
		(5.85 kg)		over 13 lb.
10-12 min1 or 2300°F/145°C
185°F/85°C
		(5.85 kg)
Capon, Unstuffed
4 - 7 lb.
15-20 min2325°F/160°C
185°F/85°C
		(1.8 - 3.1 kg)
Domestic Duck3 - 5 lb.
25-30 min2325°F/160°C
185°F/85°C
		(1.5 - 2.2 kg)
then 15 min		
400°F/205°C
185°F/85°C
Domestic Goose4 - 8 lb.
30-35 min2
300°F/145°C
185°F/85°C
		(1.8 - 3.6 kg)
Cornish Hen
1 - 1.5 lb.
50-60 min2 or 3325°F/160°C
185°F/85°C
		(0.5 - 0.7 kg)
Stuffed poultry may require additional cooking time.

Incredible Egg & Cheese Dishes

Effortless Quick Breads

You’ll be delighted with the significant difference convection
cooking makes, particularly to the preparation of dishes thatare sensitive to fluctuations in oven temperature.
With a consistently maintained temperature throughout theoven, a fabulous soufflé, with a light-textured interior andan exquisitely golden crust, will no longer elude you. You’llenjoy complete success creating ham and swiss cheesesoufflé as egg whites rise evenly while the wonderful flavourof cheese is gently blending in.
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.

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!
Using a preheated oven will ensure quick breads arecompletely 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 donenessshortly before the end of recommended cooking times.
The moisture content and density of quick breads requireconvection oven temperatures within the same range as
conventional baking temperatures.

Convection yeast bread baking Chart
Set Cooking Selections to: true convection
				preheated			size ofrack	Oven	Food	baking dishPosition
temperature
	Yeast Breads
LoavesBread Pans		9” x 5” (23 cm x 13 cm)
2
350°F/175°C
Dinner Rolls
Single Pan
3
350°F/175°C
		Multiple Pans
1, 3
350°F/175°C
	Homemade Pizza		
Single3400°F/205°C
		Multiple
2, 4
400°F/205°C

31

approximate
cooking
time

30-35 min10-15 min12-15 min15 min15-20 min

Convection quick breads baking Chart
Set Cooking Selections to: true convection
				preheated			size ofrack	Oven	Food	baking dishPosition
temperature
	Yeast Breads
Muffins
Single Pan
3375°F/190°C
		Multiple Pans
1, 3, 5		Biscuits
Single Sheet
3425°F/220°C
		Multiple Sheets
1, 3, 5		
Fruit & Nut
Loaf Pan
Loaves8” x 4” (21 cm x 12 cm)
2325°F/160°C

approximate
cookingtime
18-25 min
18-25 min
8 min
10 min45-60 min

Convection dessert baking Chart
Set Cooking Selections to: true convection
				preheated			size ofrack	Oven	Food	baking dishPosition
temperature
	Cookies
DroppedSingle Sheet
3350°F/175°C
		Multiple Sheets
1, 3, 5350°F/175°C
RolledSingle Sheet
3375°F/190°C
		Multiple Sheets
1, 3, 5375°F/190°C
Brownies
Square Pan
Loaves8” - 9” (20 cm - 23 cm)
2325°F/160°C

approximate
cookingtime
8-10 min10-12 min8-10 min10-12 min
35 minConvection dessert baking Chart
Set Cooking Selections to: true convection
				preheated			size ofrack	Oven	Food	baking dishPosition
temperature
	Cakes		
Round or Square Pan		8” - 9” (20 cm - 23 cm)
		Single Pan
2325°F/160°C
		Multiple Pans
2, 4
325°F/160°C
		
Rectangular Pan
		9” x 13” (23 cm x 33 cm)
2325°F/160°C
		
Bundt Pan		10” (25 cm)
2
325°F/160°C
		
Cupcakes
2325°F/160°C
		
Loaf Pan		
9” x 5” (23 cm x 13 cm)
2325°F/160°C
		Angel Food or		Spring Form Pan
2325°F/160°C
Pies
With Filling
Single 9” (23 cm)
3375°F/190°C
		Multiple 9” (23 cm)
1, 3, 5375°F/190°C
Without Filling
Single 9” (23 cm)
3375°F/190°C
		Multiple 9” (23 cm)
1, 3, 5375°F/190°C

32

approximate
cooking
time

30-35 min30-35 min30-35 min40-45 min
20-25 min
50-60 min35-40 min
50-55 min
55-60 min8-10 min8-10 min6 BLUE

33

P7

14 RED26
RED

29 BLACK

11C
BLACK

CONV.

8 RED

BROIL

RED 25

LIGHT POWER SUPPLY
BK

19 RED
BK BK#32 BLACKM

M

W

BLOWER

9 WHITEHALOGEN
5W/BULBW BK WW

NEUTRAL

1

1

Fan

P1

M

NEUTRALEARTH
GROUND

LINE 120 VAC

1

P2

LINE 1WARNING

LightP3

20 BLACK

33 WHITE#22 BLACK#7 RED#34 RED

LINE 2

RED 13LINE 1

BLACK 10C

LINE 1#28 BLACKM

LINE 1#15 BLACKTODNEUTRALP5#31 BLACK

lock sensor sw.

P4

1

EXHAUST
FAN#33 REDP61P1216 BLACK

P9

RL4

RL2

P10

# 3 BLACK

RL3

RL1

P8

NEUTRAL

18 RED

NEUTRALP11

Oven Control

LINE 1OVEN CIRCUIT# 4 GREEN

21 BLACK

1A BROWNELECTRIC SURFACE UNITS

23 BLACK#1 WHITE# 2 WHITE#5 BLACK

Oxford3 4(RF) (RR)

SPARK
IGNITORWARNING

1 2(LR) (LF)- 4 (R.R.)- 3 (R.F.)- 2 (L.F.)- 1 (L.R.)

-L
-G

-N

ELECTRICALSHOCK
HAZARDL1

GAS SURFACE UNITSELECTRICAL DISCONNECT FROM ELECTRICAL SUPPLY BEFORESHOCKSERVICING. FAILURE TO DO SO MAY RESULT IN
HAZARD ELECTRICAL SHOCK OR OTHER PERSONAL INJURY.

BLACK

WIRING DIAGRAM

17 RED#33 WHITE#30 WHITE
12 WHITE

CONV. FAN

27 BLACK

TOD - RESETABLE

Cleaning Guide
Part	What To Use	How To Clean
Control Knobs• 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.
Do Not Use steel wool or abrasive cleaners. They will
damage the finish.

Glass Control Panelin Cabinet• Soft sponge OR• Soft Cloth• Warm, soapy water• Spray glass cleaner• Wash, rinse and dry thoroughly.
Do Not Use steel wool or abrasive cleaners. They will
damage the finish.
NOTE: Lock control when cleaning panel.
See page 18 for details.

Exterior Surfaces• Soft sponge• Warm, soapy water• VIM, Flitz or Soft Scrub
cleaners• 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.

Glass Cook Top(Electric Models)• Soft cloth with warm, soapy
water• Vim or Glass Stove Top Cleaner• Corning Cleaner-Conditioner• Dry Baking Soda

Country Motif(Optional Painting)• Mild soap and warm water only
• Don’t use cleaners withammonia like windex• Wash, rinse and dry thoroughly.

Porcelain-Enamel
Cook Top & Gas Grates• Non-abrasive, plastic scrubbing pad• Warm, soapy water• Wax with Turtle Wax monthly• Wipe off excess spills.
• Wash, rinse and dry thoroughly.

• Abrasive cleaner• Use abrasive cleaner to remove stains, if required.

Broiler Pan & Grid
(Clean after each use)

• Steel-wool pad• Warm, soapy water OR• Self-cleaning cycle• Wash, rinse and dry thorough OR• Leave in oven during self-cleaning cycle.

Oven Racks• Steel-wool pad• Warm, soapy water OR• Self-cleaning cycle• Maas cleaner, follow directions on tube
• Tarnite metal polish (follow
directions on can)• Mild soap and warm wateror Windex – no abrasives• No brass/copper cleaners• Soft sponge• Warm, soapy water OR• Windex• Maas Cleaner (available atmost hardware stores)• Plastic scouring pad withsoap & water• Wash, rinse and dry thoroughly• Remove from oven during self-cleaning cycle.
NOTE: Racks will discolor and become harder to slide if leftin oven during self cleaning cycle. Apply a small amount ofvegetable oil to the side rungs to aid sliding.

• Soak in hot soapy water• Wash in hot soapy water and rinse.

also see page 23
Front Door Vent

Nickel Trim
Brass or Copper Trim
(Optional)
How Can I Clean Stains
Off Enamel or Nickel?

Pancake Griddle(Option)Exhaust Fan
Mesh Filter• Follow directions on container.
• Do not use abrasive or harsh cleaners.
• Apply to soiled areas dry with soft cloth.

• Wash, rinse and dry thoroughly.
• Wash, rinse and dry thoroughly.
• Follow directions on the container.
• Soak then wash in hot soapy water.

• Replace every six months.

Charcoal Filter

Permanent stains to cooktop, nickel, brass or copper trim:
Acid (tomato, cherries, rhubarb, citrus, milk and vinegar) will permanently stain cooktop and trim if not wiped
up immediately.
34

range TroubleshootingThis section is designed to help you save the cost of a service call. However, you may still need assistance or service. When callingfor 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 5 minutes.
(Clock and Control will reset itself).
Problem	Check…	What To Do
Nothing will operate• Is the power cord plugged into a live
• Plug the power cord into a live circuit
circuit with proper voltage?
with proper voltage.
• Has a household fuse blown or a circuit• Replace household fuse or reset circuit
breaker tripped?
breaker.
The oven will not operate• Has the clock been set?
• Refer to instructions for setting the• Have the electronic controls been set
electronic controls starting on page 18.
correctly?
• Has a delayed start time been
• Wait for the start time
programmed?
to be reached.
The electric surface elements
will not operate• Has a household fuse blown or a circuit
breaker tripped?
• Are the control knobs set correctly?
• Is a control knob sticking or broken?

• Replace household fuse or reset circuit
breaker.
• Push control knobs in before turning toa setting.
• See Lubrication on page 20.

Cooktop control knobs will not turn• Are you pushing in before turning?
• See LUBRICATION page 23.

• Push control knobs in before turning toa setting. Call factory for help.

The self-cleaning cycle
will not operate• Does the range clock show the correcttime of day?
• Has a delayed start time been
programmed?

• Reset clock to show the correct time ofday (see page 19).
• Wait for the start time to be reached or
reset for immediate start.

The display will show “88.88”• Has there been a power failure?

• Reset the clock (see page 19).

Control is “locked up” (meaning no• There has been a power interruption.
buttons will function)		

• Reset the main power breaker to therange. Turn off for 1 minute.

“F1” or “F2” appears in the time display• Temperature sensor in oven?

• Press CANCEL and wait for 1 minute.
Shut power off at breaker for 15 seconds.
If problem persists, call factory for service.

Cooking results are not what
you expected• Is the range level?
• Is the oven preheated before baking?
• Has the recipe been tested or is it from areliable source?
• Is the pan used the type or sizerecommended in a reliable cookbook?
• Is there proper air circulation around thepan when baking?
• Does cooking utensil fit the surface
burner being used?

• Level range (see Leveling Your Range
page 6).
• Preheat oven when called for in recipe.
• Use only tested recipes from a reliable
source.
• Refer to a reliable cookbook forrecommended 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.

See page 19 for instructions on how torecalibrate oven temperaturegas Troubleshooting
Problem	Check…	What To Do
Ignitor doesn’t spark when knobs are
Dirt on ignitor, or defective spark module or Clean ignitors and area between ignitor andturned to light.
valve switch.
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.

Caution: Do not run burners without pots in place. Excessive heat could damage clock/control above burners.
35

Parts of Your Range
1. Exhaust Blower............................................................ #1540
2. Cabinet Door Spring..................................................... #1591
4A. Clock Control Power Board - 120 V............................ #1489
5. Cabinet Front (Nickelled)............................................. #1077
9. Charcoal Filter for Exhaust Hood (3 per pkg.)............ #1442
10. Mesh Filter for Exhaust Hood...................................... #1441
11. Electric Element for Glass Top – 1500W ................... #1477
11. Electric Element – Cast – Small . ................................ #1479
11C. Glass Top with Frame & Elements – ST or STE......... #1467
11D. Glass Top with Frame & Elements – ST or STE......... #1468
12. Electric Element for Glass Top – 2000W.................... #1478
12. Electric Element – Cast – Large................................... #1480*12A. Burner Cap (Small)...................................................... #1564*12A. Burner Cap (Medium).................................................. #1565*12A. Burner Cap (Large)...................................................... #1566
13A. Switch Knob (Electric)................................................. #1578
13B. Switch for Large Burner (2000W)............................... #1359
13C. Switch for Small Burner (1500W)............................... #1358*13F. Gas Valves for Top Burners......................................... #1581*13G.		 Switches for Gas Valves.............................................. #1583*13H. Knob for (13F) Gas Valve............................................ #1573
14. Pilot Light (Element Indicators)
Orange – 110 Volt........................................................ #1511
Red – 220 Volt............................................................. #1512
15. Casting, Reservoir Door............................................... #1055
17. Oven Light Assembly................................................... #1354
18. Oven Rack, Electric & Gas Ovens............................... #1340
20. Broiler Pan & Grill....................................................... #1338
20B. Convection Roasting Rack........................................... #1380
21. Oven Door Handle....................................................... #1515
22. Oven Side Panel (Right or Left)................................... #1043
23. Hidden Bake Element (Under Oven Floor).................. #1366*23B. Bottom Bake Burner (Gas)........................................... #1254*23C. Ignitor for Bottom and Top Gas Oven Burner............. #1258
24. Top Broil/TBake Element (Electric)............................ #1367*24A. Top Broil Burner (Gas)................................................ #1260
25. Door Hinge (Right)....................................................#1336R
25A. Door Hinge (Left).......................................................#1336L
26. Self Clean Latch – Motorized...................................... #1334
28. Casting, Fire Door........................................................ #1049
29. Casting, Oven Door...................................................... #1047
30. Ash Catch..................................................................... #1037
31. Splashback.................................................................... #1093
32. Oven Thermometer (Decorative only)......................... #1445
33. Handle, Cabinet Door................................................... #1553
34. Cabinet Door & Hinge................................................. #1087
35. Cabinet Cresting........................................................... #1051

36. Cabinet Brackets – Right.............................................. #1079
Cabinet Brackets – Left................................................ #1080
37. Casting, Side Skirt (Right or Left)............................... #1057
38. Leg................................................................................ #1036
39. Casting, Front Skirt...................................................... #1053
40. Handles for Fire & Oven Door (Nickelled)................. #1576
41. Oven Door Gasket........................................................ #1325
42. Porcelain Oven Door Liner.......................................... #1387
43. Power Block (Bakelite) – 110V & 240V..................... #1381*44. Spark Module, 4 Burners – Reignition......................... #1579*44A. Spark Module, 6 Burners – Reignition......................... #1580*45. Gas Regulator, (Models 1865, 1870, 1875)................. #1497*45A. Gas Regulator (Models 1860, 1867)............................ #1270*46. Cast Grate..................................................................... #1568*47. Burner Bezel – Porcelained,(Holds Small Burner)................................................#1074-8*47A. Burner Bezel – Porcelained,(Holds Medium Burner)...........................................#1074-12*47B. Burner Bezel – Porcelained,(Holds Large Burner)...............................................#1074-15
48. Convection Fan (110 Volts)......................................... #1377
48A. Convection Element (Round)....................................... #1365
48B. Convection Baffle........................................................ #1318*48C. Gas Deflector, Oven Bottom........................................ #1262
49. Oven Sensor................................................................. #1351
50. Glass Control Panel - Self Clean.................................. #1485
50A. Glass Control Panel - Convection................................ #1486
52. Installation & Operating Manual-All Models...........#1604-8
53. Pancake Griddle For Gas.............................................. #4240
53A. Pancake Griddle, Fits All Electric................................ #6050*54. Oven Vent Cap – Fits Gas Top Models ...................... #1246
55. Oven Thermodisk . ..................................................... #1507
56. Cooling Fan Thermodisk . .......................................... #1509

Gas parts on this list are indicated with *.
Please specify color or plating when ordering parts .
When ordering please give model and serial numberof range.
Parts are available directly from Elmira Stove
Works at 1-800-295-8498.

Where Can I Find the Model andSerial Number?
Both gas and electric certification plates are located on theunderside of the ash catch (this is the piece that attacheswith three screws to the bottom of the oven door).

36

Parts of Your Range(2004 & later)

37

notes:38

Our factory help line number is:

1-800-295-8498

Warranty
Your range is warranted by Elmira Stove Works to be free from defects in material andworkmanship for a period of one year from the date of purchase. Elements, burners andsmooth 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, porcelain coatings andnickel 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: info@elmirastoveworks.com

www.elmirastoveworks.com
40