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General| Width | 30, 36, 48, or 60 inches |
|---|---|
| Ignition System | Electronic |
| Material | Stainless Steel |
| Number of Burners/Elements | 4 to 8 burners |
| Oven Features | Convection, Self-Cleaning, Broiler |
| Cooktop Surface | Cast iron grates |
| Power Requirements | 120V for ignition and controls |
Essential safety warnings and general requirements for safe appliance use.
Steps to take if you smell gas to ensure safety.
Further safety guidelines for operating the gas range.
More essential safety guidelines for appliance use and maintenance.
Covers specific precautions, California Prop 65, and MA regulations.
Highlights of the gas range's design and components.
Diagram identifying various parts of the gas range.
Details on oven capacity, dimensions, burner ratings, and optional items.
Igniter, reignition, burner assembly, and grate placement.
Using control knobs, manual lighting, and flame appearance.
Temperature settings (SIM, LOW, MED, HIGH) and their uses.
Instructions for cleaning and preparing the range before first use.
How to use the charbroiler and install the blank-off plate.
Steps for charbroiling and helpful tips.
Cleaning instructions and a grilling time chart.
How to operate and season the optional griddle.
Cleaning instructions and a cooking temperature chart.
How to operate and season the optional French top.
Cleaning instructions and cooking advice for the French top.
Explains the difference between convection and standard oven cooking.
How to set temperature, turn off, and use the convection fan.
Importance of preheating and how the indicator light works.
Required procedure before the first use of the oven.
Recommendations for optimal baking results.
Guidance for roasting meats using convection and standard settings.
How to use the oven for dehydrating food.
How to insert, remove, and position oven racks.
How to use the infrared broiler and broiling best practices.
Instructions for safely replacing the oven light bulb.
How to remove and clean the drip pan.
Best practices for cleaning the range surfaces.
How to clean and maintain the stainless steel exterior.
Specific cleaning advice for various components like grates, knobs, interior.
Recommendations for choosing appropriate cookware.
Cooking times and rack positions for various baked goods.
Cooking times and rack positions for pies, meals, and vegetables.
Roasting temperatures, times, and end temps for various meats.
Broiling times and doneness levels for different foods.
Solutions for problems like uneven flames, ignition failure, and boil-overs.
Advice on using the troubleshooting guide before contacting service.
Information on how to register the product for warranty.
Details on two-year, limited third-through-fifth-year, and lifetime warranties.
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