Kelvinator range manual

Just push in and turn to the desired setting. You can dial the exact heat needed for the food being cooked. When cooking begins, turn control to a lower setting.

MED - To make gravy, puddings, icings; fry chicken, cook large quantities of vegetables. LOW - To keep food warm until ready to serve. Be certain you turn unit off when cooking is finished. How To Use Oven Controls Two controls are used for control of the oven: a temperature control and an oven selector switch.

Before turning oven on, make sure the rack or racks are in the location needed for the food being cooked. When baking, turn control directly to the desired temperature. When cooking is finished, turn Temperature control to "Off". Select "Bake"; "Preheat", or "Broil". Regular Pre-Heating: especially important when baking cakes, breads, cookies, etc. Set Oven Selector knob to "Bake". Turn Oven Thermostat to the desired temperature and allow oven to preheat.

In about 12 to 15 minutes, the oven is ready for use. Fast Pre-Heating: ideal for biscuits, pastries, quick breads, etc. Set Oven Selector knob to "Pre-Heat", b. Turn Oven Thermostat to the desired temperature and allow oven to pre-heat time to pre-heat will be cut in half.

Turn Oven Thermostat to the desired temperature. Note: Oven Signal Light - The light glows red until the oven reaches the selected temperature. Then it begins to cycle off and oh to show that the desired oven temperature is being maintained. Set Oven Thermostat to "Broil" position.

See the Broiling Chart in the cooking guide for more detail. Be sure the oven door is open to the Broil Position, so that broiling thermostat will operate properly. One is straight, the other is off-set. To change the rack position, while oven is cool, pull rack forward until it stops. Lift up at center front until it slides out of the oven. To replace, fit rack onto guides at each side of the oven.

Slide into place, with front tilted upward. To bake on one rack, place rack on guide second from the top of the oven. To bake on two racks, place one rack on top guide and one rack on guide second from the bottom. To roast large cuts of meat and poultry, place rack on bottom rack guide. Care of Drip Bowls Drip Bowls: The drip bowl under each surface unit is designed to catch spillovers and to reflect heat into cooking utensils for faster cooking.

Cleaning them often will make your job easier and will help keep them new looking and more efficient. If drip bowls turn blue or gold in color, that is a telltale sign the utensil you are using is not flat enough to make good contact with the heating element. The heat is going down to the drip bowl instead of being absorbed into the pan.

Wash drip bowls with other cooking utensils at kitchen sink or in automatic dishwasher. Most stubborn spots can be cleaned away with soapy steel wool pads. Avoid use of harsh abrasives for cleaning drip bowls. These will eventually wear away the finish and lustre.

To Replace Oven Light Turn power off at main power supply. Replace burned-out bulb with a 40 watt appliance bulb available at grocery and variety stores. It is important to use an appliance bulb. It is designed to withstand the oven temperature.

Storage Drawer Your drawer is designed for storage of pots and pans. It should not be used for storage of flammable items. To remove Lift up on front of drawer and pull drawer out until it slips out of guides.

To replace With the drawer removed, the floor under the range may be reached for cleaning. Lift-Up Cooktop The cooktop is hinged and supported in its raised position by a swing-up rod. With the cooktop raised you have access to the panel under the cooktop for cleaning. When raising or lowering the cooktop, take care not to drop it or raise it high enough to contact the backguard, because the porcelain finish could be chipped or otherwise damaged.

To Remove: Be sure surface unit switch is in "Off" position and that unit is cool. Lift up edge of unit opposite terminal and pull entire unit out. Units are self-cleaning.

DO NOT immerse any part of the unit in water. Lift out drip bowl for cleaning. To Replace: Put drip bowl back in position, with opening in side of drip bowl in line with receptacle. Line up terminals on surface unit with receptacle and plug unit into place. Push edge opposite terminal down into position. If unit fails to operate: Before calling for service make sure element terminals are making contact with receptacles by pushing unit as far into receptacle as possible.

Grasp sides of door near top. Lift up on door, pulling it away from the range at the bottom. The arms on the door will hold it in an upright position when it is set on the floor. To Replace Oven Door Insert hinge arms into range slots and push bottom of door in with knee. Hinge arms should enter range slots evenly so they will not bind.

Be sure bottom corners are in as far as they will go. Oven Vent The oven vent is located in the right rear surface unit. When the oven is on, warm air will be released through the unit. This is necessary for proper air circulation in the oven to achieve uniform baking. Utensils can be placed on the surface unit when the oven is on, but they will become hot. Page 6: Please take a few minutes to read this booklet. We want to help acquaint you with your new Kelvinator range.

Naturally, you're anxious to use your new Kelvinator for the first time. A separate "Users Instructions" folder has the necessary information needed for actual operating instructions. This Cooking Guide has general information. It has not been prepared with the thought that you will read it from cover to cover at one time. We think you'll want to keep it handy We've included a Table of Contents on this page for your convenience.

In each section the best general procedure to use is given. Contact a qualified technician immediately. Some cleansers can produce noxious fumes if applied to a hot surface. When the surface unit is turned on, an electric current heats the element. The element in turn heats the pan when the pan is in proper contact with the element. The reflector bowl in which the element sits, provides protection for the cook top from spillovers and excessive heat. If you are new to electric cooking, you will soon discover that some cooking processes will differ from those you experienced with your gas range.

Heat-up and cool-down times for your elements will be evident. The length of heat-up or cool-down will depend on initial temperature settings, type of utensil and amount of food being cooked. Generally, you should start your cooking process at a higher setting to speed unit heat-up. Remember to turn the control to a lower setting to finish the cooking process. Remember, also, that the cooking process will continue after the unit is turned off. Train yourself to turn controls down or off prior to completing the cooking process.

With experience, you will learn when to increase and decrease cooking action. Utensils must cover the entire element when in use in order to absorb the full heat output.

An undersized utensil will expose a portion of the element. The uncovered portion of the element will glow red. This indicates heat and energy is being wasted. This can damage the range cook top, reflector bowls and utensils. This will retain heat that otherwise would be lost into air.

When a unit is turned on the heat is transferred through the cook top and readily absorbed by the utensil when it is in proper contact with the cook top. However, the adjacent areas surrounding the units will remain cool. The attractive design, on the cook top surface, designates the heating area of the unit below. They guide you in selecting the proper size utensil and indicate correct position for maximum utilization of heat.

The utensil must be centered over the design. The cooking area will turn yellow at the higher heat settings. However, the area will return to original whiteness as it cools. The yellow color will disappear in 3 to 5 minutes, but the heated area may remain hot to the touch for up to 45 minutes depending on the temperature setting and length of use for that area. NOTE: Excessive heat, because of an empty or dry utensil can cause severe damage to or break the glass top and damage your utensil.

Such an occurance is not covered by the range warranty. Hold utensil by handle. Cookware will stay cool except when it is very full. Utensils used for canning must be flat bottomed and stay flat when heated. Containers used in canning are often very large. Check to see that the bottom of the container sits flat on the glass-ceramic cook top without touching the mounting rim. If the bottom rests on this rim, bottom would not be in complete contact with the heated area and container will be unable to absorb total heat output of units.

Follow canning directions given in any standard cookbook or supplied by manufacturers of canning equipment. Use of foil will damage the cook top. They may scratch or metal-mark the cook top. Call Service immediately. However, if you want fast, economical operation and the best cooking results, choose utensils which have: 1. Straight sides to conserve heat; 2. There should be no gaps between the pan and the straight edge; 3. Tight-fitting lids to hold steam within pan and reduce cooking time; 4.

Good heat conductivity, such as medium to heavy-weight aluminum; 5. Proper handles that do not overbalance the utensil. The materials under the finish and design of the pan, will determine how well a pan heats. Utensils used for glass ceramic cooking must have flat bottoms Any flat bottom pan regardless of color or material may be used. However, best results will be obtained with a fast conducting material such as aluminum. Heat spreads quickly and evenly.

Available in various gauges. Medium weight is best. How to use it on your cooktop: All foods can be cooked in aluminum utensils. For boiling foods, start at HIGH then turn lower. Then turn heat lower. Use thicker gauge utensils for best results with frying, making candy, sauces. Usually combined with other metals: aluminum, copper or carbon steel. Won't corrode or tarnish. Smooth and scratch resistant surface. For frying, preheat at MED before adding shortening.

Many foods must be watched carefully or they will stick and burn. To help avoid this, use low heat. Heats slowly. Holds heat. Used for skillets, dutch ovens, griddles and specialty items. Subject to rust. Porous surface traps and hold oils which reduces sticking and rusting. How to use it on your cook top: Good for foods that require long periods of cooking. Then turn lower. Should not be washed with strong detergent or scoured. Use hot soapy water. Rinse and wipe dry. When cooled, wipe off excess grease.

Absorbs and holds heat well. Does not absorb odor or flavor. How to use it on your cook top: Best used for foods cooked in water, since the utensils heat unevenly. Glass ceramic can go from refrigerator or freezer to cook top without breaking. Suitable for storing and reheating left-overs. Use low heats. Page 9: Cooking in the oven brings you some of your most satisfying results. Get acquainted with all its controls for baking, broiling, roasting, timing and all the other things an oven will do to make you a top cook.

In your oven, heated air moves around the pans and the food in the pans. This heated air cooks the food. Pans too close to each other, to oven walls or to the oven bottom will cause uneven cooking and browning.

New safety requirements have caused additional insulation to be added to the ovens and therefore they are rjiore efficient and may cook faster. You may find that cooking charts therefore have longer times shown than are needed. If you are using two racks, arrange them to divide the oven roughly in thirds. This allows for even heat distribution to give you uniform baking. It makes the operation easier and assures you of the best results. Use the pan size recommended in the recipe. Warped or darkened pans won't produce even browning or level baked goods.

The pan should be bright and perfectly flat. Ovenware is available in a variety of materials and finishes. Understanding how these materials react to oven heat will help you achieve just the browning dark, golden or light and the crust soft, tender or crisp you desire.

If only a highsided pan is available, invert the pan to an upside down position and bake cookies on bottom of the pan. Using too small a cake pan will cause the batter to run over and burn edges. Too large a pan will result in a thin layer shrunk away from the sides and pale on top. Follow recipe directions for suggested size. To check capacity of odd-shaped pans, fill pans to top with water.

Measure water, than use half the amount of batter. Preheating will stabilize the oven temperature. Use recommended pan size to produce best results. The recommended cooking times may require adjustments in high altitude areas. If you're baking at high altitudes, recipes and baking times will vary. This cooling is necessary to avoid cracking or tearing the cake. A cake should not be frosted unless recipe states otherwise until cake has cooled. Resist opening and closing the oven door to check on foods.

This can cause poor results. Wait until the shortest recommended baking time is up. A cake is done when the surface springs back after a light finger tap, or when an inserted toothpick comes out clean. There should be little if any shrinkage from the edge of the pan. Make sure oven controls are turned off when you are finished.

Page please see download document for baking chart In Upper Oven on Tri-Level Double-Oven Model bake angel food cakes and similarly high items on bottom shelf position; bake all other items on middle shelf position.

Shelf position: Use second from bottom shelf support. Allow oven to preheat at the desired temperature before placing food in oven. Select pan sizes that leave the recommended amount of air space on all sides of each pan. Refer to baking information for recommendations. Use a light colored, aluminum baking sheet or a dark pan wrapped in aluminum foil. Set oven thermostat 25 degrees lower than recommended and bake recommended time.

Use pan size recommended in recipe. Place a marked glass measuring cup on the center of the oven rack in use and fill with water to one of the markings. If the water level is uneven, check the rack guides to be sure they are properly inserted. Refer to the installation instructions for leveling the range.

Use pans that are not dented or warped. Set oven thermostat 25 degrees higher than recommended and bake recommended time. Be sure to remove all pans from the oven except the ones to be used for baking.

Open oven door only after shortest recommended baking time has been reached. It is recommended for poultry and tender cuts of beef, lamb, pork and veal.

Always place the meat with the fat side up for self-basting. No need to add water or to baste during roasting. The point should not be in contact with bone, gristle or fat. For stuffed poultry, insert point into the center of stuffing, for unstuffed poultry, insert into the thigh. Frozen prepared meat dishes, such as meats in combination with other foods and meat pies, should be cooked from the frozen state.

Other meats may also be cooked while hard frozen. Frozen beef, veal, pork and lamb roasts require about 20 to 25 minutes more per pound than unfrozen roasts. However, since the time varies considerably, a meat thermometer is the best guide. Allow meat to cook until sufficiently thawed to insert a meat thermometer. Frozen poultry without stuffing should be thawed completely before roasting. Carving is more easily and attractively done if you allow poultry or a roast to stand 30 minutes after cooking is completed.

The code number of the proper kit is shown on the Range Schematic Diagram. Use the following procedure in setting up your ro-tisserie-baster. Place oven shelf on bottom oven support. Place spit support in holes on broiler pan and place pan without grill on shelf. Place forked meat holder having slot for baster on spit with prongs pointing away from handle.

Move holder to notches near the handle and tighten wing nut. Push spit through food, being certain that weight is centered. Food properly balanced will rotate smoothly, brown evenly and will not cause motor to drag. Place second meat holder on spit with prongs pointed toward food. Push prongs firmly into food and tighten wing nut on second holder. Automatic Washers. Sections include: Information and Specification pertaining to each model, Control Dial and Agitator images for each model, Lubrication, Service Diagnosis, etc.

Wringer Washers. Clothes Dryers. Also included is the complete service manual for this model as well as model AWV. Kelvinator Washer Service Manual - Here is the complete service manuals to all Kelvinator automatic washers. Models: AW2 and DE2. The second part is the complete Service Manual and Parts Guide to all Kelvinator automatic washers. Also include is complete parts catalog for all '57 washer models as well. In many circumstances they can be found once you know the part number.

Kelvinator Dryer Service Manual for and models Here is the complete service manual to all Kelvinator gas and electric dryers from '' At the end is the service manual to the complete line of Kelvinator dryers. Also included is complete parts catalog for all '58 washer models as well. Full service, troubleshooting and parts information included.

Having the right part numbers will make searches much easier. How to Make Washdays Carefree Days with your new Kelvinator Automatic Washer Full owners manual and operating instructiions book for all Kelvinator automatic washer with "centric" action.

Includes the top of the line "Do-All Dial" model. Full Catalog. Includes photos of each model and full specifications. Full images and specifications for each model included. Many of us have seen the advertisements showing how Kelvinator automatic washers with "Centric" action dashers are so gentle that a napkin thrown into the wash will come out clean but intact.

Here is a dealer sheet showing the exact procedure to demonstrate this, what materials and equipment are required to set it up and promotional materials available to go with this demonstration. A very fun read for sure! Beautiful Kelvinator Washer Brochures Here are some wonderful brochures highlighting the line of Kelvinator Automatic Washers. Full images, control panel view for top of the line model and specifications for each model include. Kelvinator has used the name "Golden Touch" to describe its remarkable and exclusive agitator action which combines vigorous water turbulence with gentle handling of clothes to produce the cleanest washing available to the modern housewife.

The Kelvinator agitator moves with an eccentric motion in one direction only, as scientifically placed holes in the agitator create thousands of jets of sudsy water per minute.

This combination of one-direction agitator motion and water-jet turbulence produces the tremendous agitator action we call the "Golden Touch.