Frigidaire RG533NW2, RG533DW3, RG533DL3, RG533DL2, RG533DH3 Owner’s Manual

...

R530D

RG533D

R433BD

R433MD RG434MD

Electric Ranges

Frigidaire

Ranges

Record in the space provided below the Model No. and

Serial No. of this appliance. These numbers are found on

the serial plate located inside the oven door along the up-

per left corner of the oven

framework.

Model No.

Serial No.

Retain these numbers for future reference.

IMPORTANT: Keep a copy of your bill of sale.

The dare on the bin establishes the

warranty period should service be required. Where appropriate, place the bin of sale in an envelope

and tape it to the back or side of the appliance. If serv4ce is per-

formed, it is in your best interest

to obtain and keep all receipts.

Contents

Before using the range ................................................................ 2

Important safeguards ................................................................. 3-5

Energy saving ideas ..................................................................... 6

Surface cooking ........................................................................ 6-8

Using the oven ....................................................................... 9-11

Baking .................................................................................. 11-13

Roasting ................................................................................ 13,14

Braising .................................................................................... 15

Broiling ................................................................................. 15-17

Cleaning................................................................................ 18-20

Adjusting temperature control knob............................................. 21

Accessories ............................................................................... 21

Avoid-Service checklist........................................................... 22-24

Problems .................................................................................. 25

Wan'anty.................................................................................. 28

@1986 White Consolidated Industries

All fights reserved.

Before Using the Range

Make sure the range is properly installed mad leveled. It must be grounded and properly connected to 240 or 208 volt electric supply.

On slide-in models, be sure leveling legs are replaced after the ship° ping skid is removed from the range. If necessary, raise or lower the leveling legs as shown in the drawing. Adjustments can be made by turniug clockwise or counterclockwise as needed.

Remove all tape before the range is used. If any glue remains,

touch the residue with the sticky side of tape already removed. Or, use a cloth soaked with isopropyl (rubbing) alcohol. Use caution because

rubbing alcohol is flammable. Rinse with warm water and wipe dry.

IMPORTANT SAFEGUARDS

Be safety conscious. The preparation of food in an oven or on a range requires temperatures that could cause severe burns. Before

using this new appliance, carefully read and follow the safety instruc- tions below.

Destroy the carton and plastic bags after the range is unpacked.

Children might use them for play. Cartons covered with rugs, bed- spreads or plastic sheets can become airtight chambers. Remove

all staples from the carton. Staples can cause severe cuts and destroy finishes if they come in contact with other appliances

or furniture.

2. Remove the oven door from any unused range if it is

to be stored or discarded.

3. Have the range installed and grounded in accordance with local codes by a qualified installer to prevent any shock hazard and

assure stability during operation. Installation instructions are locat-

ed on the back panel of the range. Ask your dealer to recommend a qualified installer and an authorized repair service.

4. Know how to disconnect power to the range at the circuit breaker or fuse box in an emergency or when servicing is required. Have

the installer show you and label the proper switch or fuse at the electrical disconnect box.

Wear proper apparel when operating the range. Loose- fitting or hanging garments should never be worn while using the appliance.

6. Use dry potholders. Wet or damp potholders on hot surfaces

could result in burns from steam. Do not let the potholder touch

hot heating areas. Do not use a towel or other bulky cloth instead

of a potholder.

7. Always place an oven rack in the desired location while "the oven

is cool. If a rack must be moved when the oven is hot, grasp the rack in the center, and do not let the potholder contact the hot

heating element in the oven.

Make sure the reflector pans are always in place under the surface

elements. This avoids possible damage to wiring or components underneath and improves cooking efficiency.

Determine pan size by the type and amount of food to be cooked.

Using the proper pan size helps conserve energy. Select utensils

with flat bottoms large enough to cover the surface unit heating

area. The use of undersized utensils will expose a portion of the

heating area and could result in serious clothing ignition accidents as well as boilovers.

10. Turn utensil handles inward, but not extending over other surface units. This will help minimize the possibility of burns, ignition of flammable materials, and spillage due to acci-

dental contact with the utensil.

IMPORTANT SAFEGUARDS

(continued)

DO 11.

12.

13.

14.

15.

When heating fat or grease, watch it closely. It will catch fire if allowed to become too hot.

Stand away from the oven when opening the oven door. Let hot air or steam escape before removing or replacing food.

Keep the oven vent unobstructed. It is located beneath the right rear surface unit. Touching the surfaces in this area when the oven is being operated may cause severe burns. Also, do not

place plastic or heat-sensitive items on or near the surface unit.

These items could melt or ignite.

Clean the range regularly to keep all parts free of grease which could catch fire. Exhaust fan ventilating hoods and grease filters

should be kept clean. Do not allow grease to accumulate. Greasy deposits in the fan could catch fire. When flaming foods under the hood, turn the fan off. The fan, if operating, could spread

the flame. Refer to the hood manufacturer's instructions for cleaning.

Cured or frozen meats and most fruits and vegetables can be cooked automatically with the oven TIMED, but foods of a highly

perishable nature, such as milk, eggs, fish, poultry or pork, should

not be put in the oven before cooking unless they are c_Silled in the refrigerator first and do not stand more than one hour before cooking starts.

DO NOT 1.

Never leave children alone or unattended in the area

where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance. As children grow,

teach them the proper, safe use of all appliances. CAUTION: Do not store items of interest to children in the cabi-

nets above a range or on the backguard of a range--children climb- ing on the range to reach the items could be seriously injured.

Never use the range to warm or heat the room. Operating surface units at the HIGH setting, without pots or pans on the

units, could cause damage to the knobs and controls.

DO NOT TOUCH SURFACE UNITS, AREAS NEAR THESE UNITS, HEATING ELEMENTS OR INTERIOR SURFACES OF THE OVEN. Both surface units and oven heating elements may be hot even though they" are dark in color. Areas near surface

units and interior surfaces of an oven become hot enough to cause burns. Other surfaces of the appliance may become hot enough to cause burns--these include the cooktop, surfaces facing the

cooktop, the oven vent openings and surfaces near these openings, oven doors and windows.

5. Never leave the range unattended while the surface

units are on. Boilovers may cause smoking, greasy spillovers may catch fire, or a pan which has boiled dry may melt.

6. Do not let clothing or other flammable materials contact surface

units, areas near units, heating elements or interior surfaces of

the oven until they have had sufficient time to cool.

7. Do not store flammable materials in the oven, near the

surface units or in the storage drawer.

. Never immerse or soak the removable surface elements

in water. Surface elements clean themselves during normal oper-

ation or can be wiped with a damp, sudsy cloth when the elements are off and cool. Be sure the elements are off and cool before

touching them. CAUTION: Even when the elements appear dark

in color, they may be hot.

9. Do not use aluminum [oil to line surface unit reflector pans. Do

not use aluminum foil to line the oven bottom except as instructed in this Owner's Guide. Improper use of aluminum foil may result

in a shock or fire hazard.

10. Do not use glass, earthenware or other ceramic-type cooking uten-

sils [or rangetop cooking unless recommended by the utensil manufacturer. Utensils of this type may break with sudden heat

changes; most are designed to be used only in the oven.

11.Do not heat unopened food containers. Build-upof pres- sure may cause the container to burstand resultin injury.

12. Do not use water on grease fires. Smother the fire with a

pan lid, or use baking soda, a dry chemical or foam-type extin- guisher.

DO NOT

13. Do not repair or replace any part of the appliance unless it is speci-

ficaI1y recommended in this Owner's Guide. To prevent personal

injury and damage to the range, servicing should be done only by a qualified technician.

14. Never modify or alter the construction of the range such as removal of leveling legs, panels, wire covers or any other per- manent part of the product.

Energy Saving Ideas

• Turn surface units off before cooking is completed. The unit will

Surface Cooking

stay hot long enough to finish the cooking process.

_"- __ _ •Uselids. A lid traps steam and uses it to speed up the cooking

_ time.

process. If you have a pressure cooker or vegetable steamer, use it. You I1waste fewer vitamins and cut energy costs at the same

• Use medium weight, flat bottomed pans that match the sizes of the elements. Pick pans made of a metal that conducts heat well.

• Bring frozen foods to room temperature before cooking.

• Never use the range to heat the kitchen. Using your range without

utensils or pans to absorb the element's heat risks damaging the surface and the controls.

Oven Cooking

• Preheat the oven only when a recipe tells you. Put roasts and casse-

roles into a cold oven and then turn the oven on.

Opening the oven door to check on foods wastes electricity.

Use the oven to prepare complete meals. For instance, start a roast, add vegetables when the meat is half-cooked, and then warm rolls

or dessert after the main dishes are cooked.

• Make it a habit to turn the oven off before you remove the cooked

food from it.

('(( ))'I

Surface Cooking

Setting surface controls

Push in and turn the surface unit control in either direction to the

desired setting. Start most cooking operations on a higher setting, then turn to a lower setting to finish cooking. A glowing red element indicates that heat and energy are being wasted. The controls do

not have to be set exactly on a particular mark. Use the marks as a guide and adjust the control as needed.

The surface signal light glows when any surface element

is on. A glance at the light when cooking is finished is an easy check to be sure all controls are turned off.

The suggested settings below are based on cooking in medium

weight aluminum pans with lids. Settings may vary when using other types of pans.

Setting

Type of Cooking

Start most foods

Bring water to a boil Pan broiling

Continue a rapid boil

7-8

Fry Deep fat fry

Maintain a slow boil

4-6

Thicken sauces, gravies Steam

Keep foods cooking

2-4

Poach Stew

Keep warm

1-SIM

Melt Simmer

Choosing Utensils

For best results and energy conservation, choose utensils which have the following:

1. Flat bottoms that make good contact with the entire element.

Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and the ruler.

2. The pan size should be matched to the size of the surface ele-

ment. Large pans and skillets should be used on an 8-inch element. Smaller pans should be used on a 6-inch element. Pans should

cover the entire element to absorb the maximum heat. Avoid using an undersized utensil which would expose a portion of the element.

This could result in dangerous direct contact with a hot element resulting in serious burns or clothing ignition. The size of the pan

should also suit the amount of food being prepared.

CAUTION: Do not use extremely large pans that extend over

the edge of the surface element and touch the range surface.

•Do not use two surface elements to heat a large pan

such as a roaster or griddle.

The bottom surface of the pan in either of these situations could

trap enough heat to cause discoloring of the drip pans, damage to the surface elements and/or crazing (fine cracking) of the porcelain

enamel range surface.

3. Pans should be well-balanced so that handles do not cause them to tilt.

4. Pans should have tight-fitting lids to hold steam within the pan

and reduce cooking time. Lower heat settings may be used when

pans are covered with lids.

5. Pan materials should have good heat conduction. Medium weight

aluminum gives good results for most cooking. The following chart gives suggestions for best results when cooking with a variety of pan materials.

GOOD--SurfaceCookingUtensils

Ratbottomandstraightsides Tight-fitting Weightofhandledoesnottiltpan

• Panandelementaboutthesamesize

POOR--SurfaceCookingUtensils

PanSmaller Curvedandwarped

thanelement panbottoms

Panoverhangsunit

ymorethanoneinch

Heavyhandle "_ _'-

thattiltspan

Surface Cooking (continued)

Material Uses

Aluminum

Cast Iron

Ceramic/glass

Enamelware

Stainless steel, clad and

inner core

Characteristics

Excellent conductor of heat. Available in

various gauges.

Heats unevenly

unless used with low

heat. Holds heat. Subject to rust. Used

for skillets and dutch ovens.

Relatively poor heat conductor. Holds

heat well. Relatively poor heat

conductor. Subject to chipping.

Plain stainless steel is a relatively poor

heat conductor. It is often combined with

other materials, either on the bottom

or in an inner core, to improve heat transfer. Easy to

clean.

All foods. With thin gauge, cook with

some liquid. Thicker gauges are suggested

for frying, candy, sauces.

Suggested for foods that require long, slow cooking. Use

medium or low heat to preheat and brown

foods. Use for long, low-

heat cooking with liquids.

Use only with large quantities of liquid.

Plain stainless should be used only with

large quantities of liquid. Pans with

other metals can be used for all cooking.

Oven Light (some models)

The oven light automatically turns on when the door is opened. Some models also have a switch to turn the light on when the door is dosed. This switch is found either on the top fight corner of the oven door or on the control panel.

The oven light is located at the rear of the oven. It is covered

with a glass shield held by a wire holder. The glass shield must be in place whenever the oven is in use.

To replace the light:

1. Turn power off at main power source or unplug the range.

CAUTION: Be sure the oven is COOL.

2. Press wire holder to one side to release the glass shield.

3. Replace bulb with a 40 watt appliance bulb.

4. Replace glass shield in socket and snap wire holder into place.

Using The Oven

Setting Oven Controls

Before using the oven, arrange the oven rack(s) according to the food being cooked. See "Arranging Oven Racks".

There are two types of oven control systems. One has a TIME

BAKE setting on the Selector and the other does not. Both types are used with a Temperature Control.

To operate either system, set the Selector to the desired operation

such as BAKE or BROIL. Set the Temperature Control to the desired

temperature. When cooking is finished, turn the Temperature Con-

trol and Selector to OFF.

The oven signal light glows when the oven is turned on and

remains on until the oven has reached the selected temperature. When the light goes out, the oven is ready for use. The light cycles on and

off with the heating element showing that the desired oven tempera- ture is being maintained. Preheating is recommended when baking,

but is not necessary for roasting or cooking casseroles. SELtCTOR TEIrT_ERATLIII:W

Clock and Minute Minder (some models)

The Clock and Minute Minder are set with the same control (A). The Minute Minder does not start or stop cooking. It simply serves

as a timer that buzzes when the set time has run out.

To set the clock:

1. Push in and turn the control to set the time of day. NOTE: The minute minder hand will _rn as the clock is set.

2. After the clock is set, let the control knob pop out. Return the minute minder hand to OFF by turning the control without pushing in.

To set the minute minder:

1. Turn the control to set the desired number of minutes. For best accuracy, turn the minute minder hand beyond the setting,

then back to it. NOTE: Do not push in on the control when setting the minute

minder. Doing so will change the clock.

2. When the buzzer sounds, turn the control to OFF.

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