GE L3B130GL, L3B115GL Use and Care Manual

Aluminum Foil
Anti-Tip Device

4,14,16

3,22

Broiling/Broiling Guide 16,17
Control Settings 13

Models

L3BI15GL

AmAiance Registration 2
Cannimz Tim 9

Care and Cleanirw 19-21
Clock/Timer 12
Consumer Services

Energy-Saving Tips 5

Features 6,7
Installation Instructions 22-25
Leveling 23

Model and Serial Numbers 2

Oven

Bakin~/Bakin~ Guide 14,15

13

27

Door Removal

Preheating 5,13,15
Roastin~/Roastin~ Guide 18
Shelves’
Thermostat Adjustment 13

Problem Solver
Safety Instructions
Surface Cookinz

Control Settings 8
Cooking Guide
Cookware Tips

Warranty

13,20,21

Back Cover

20

26

3,4

8-11

L3B130GL

L381

——.. .

. . s -..-e-~ ——.

.-

It is intendedto helpyou operi~te
and maintain your new

properly.
Keep it handy for answers to your

questions.
If you don’t understand

or need more help, write (int$utje

your phone number):

writedow’nthemodelm’ld

serial numbers.

You’Hfind them on a label on the
front of the range behind the ‘

storage drawer.
These numbers are also on the

Consumer Product Ownership
Registration Card that ~ame with

your range. Before sending in
this card, please write these

numbers here:

ConsumerRelations
AppliancePark

Louisville, KY 40225

range

something

..

——. .—

hmndiatdy contactthedealer(or
builder)thatsoldym therange.

Checkthe

Pr&lem Solver inthe

backof thisbook.Itlistswum?sof
q’inor,operatingproblemsthatyou
canCxXrectyoul”sdf.
.,

H’you need!!wvicem

To obtain service,see the
ConsumerServicespage in the
back of this book.

We’reproudof our service and
want you to be pleased. If for some
reason you are not happy with the
serviceyou receive, here are three
stepsto follow for furtherhelp.

FIRST’,contact the people who
serviced your appliance.Explain
why you are not pleased. In most
cases, this will solve the probkm

NEXT, if you are still not pleased,
write all the details—including
your phone number—to: -

ConsumerRelations
AppliancePark
Louisville,KY 40225

FINALLY,if your problem is still

notresolved, write:

Major Appliance Consumer

Action Panel
20 North WackerDrive
Chicago, IL 60606

.s

.

ModelNumber

SerialNumber

Use thesenumbers in any
correspondence or service calls
concerning your range.

.’. .

,:

,.

..

.

-.

.f

moRTANT SAFEW msTRucTloNs

AJ?wBdallinstructionsbeforeusingthisappliance.

hen using electrical

pliances~basic

-ecautions shouM be followed,

including the following:

o usethis‘apphmmiyfor

safety

itsintendeduseasdescribedin
thismanuaL

@Besure yourapplianceis

properly

installedandgrowled

byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.

oDon1atkmpt to repair

‘orreplace any

partofyour
rangeunkssitisspecifically
recommendedhithisbookAll

otherservicingshouldbereferred

toaqualifiedtechnician.

~Beforeperformingany

serviee9DISCONNECTTHE
RANGEPOWERSUPPLY

T‘mmHOUSEHOLD
ISTRIBUTIONPANEL

BYREMOVINGTHEFUSE

RSWITCHINGOFFTHE
IRCXJITBREAKER.

WARNING–AU!ra.nges

can @ and

injurycould
!iW?dt.To
prevent

accidental
tippingof‘h
rangefrom
abnormal
usafy+

including

excess
oftheovendoor,attachittothe
wallandfloorbyinstallingthe

Anti-Tipdevicesupplied.To
checkifthedeviceisinstalled

andengagedproper~y,remove
thedrawerandii]specttherear
levelingleg.Makesureit

a~wcurely intotheslotinthedevice.

.

—

loading

fits

youpushtherangeback.Please

refertotheAnti-Tipdevice
informationinthisbook.Failure
totakethisprecautioncouklrwlt
intippingoftherangeandinjury.

~Donotleavechildrenakme--
childrenshouldnotbeleftalone
orunattendedinanareawhereafl
applianceis inuse,Theyshould
neverbeallowedtositorstand
onanypartoftheappliance.

~Don9tallowanyonetocbb~

standorhangonthedoor9
drawerorrangetop.They
cdl damagetherangeand
eventipit

OWX’9cawingsevere

personalinjury.
~CAUTION:ITEMSOl?

INTEWST TOCHILDREN’

SHOULDINCH’BESTORED
INCABDJETSABOVE

RANGEORON

THE

BACKSPLASHOF

A

A

MNGE—CHILDREN
CLIMBINGONTHE

TO

REACHITEMSCOULD

SENOUSLY~~~w~.

BE

e~~~~~~~a~~o~~e-flttillg

hanging

theapp~iance.Flammable
materialcouldbeignitedif
broughtincontactwithhot
heatingelementsandmaycause
severeburns.

suse onlydry pot!hokk333—
moistordamppothoidersonhot
surfacesmayresultinburnsfrom

steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.

5I?oryour saf4?ty9BM?veruse

ymf’ appliance for warming or
heating the room.

oml not stfwe or -$Mecombustible
Imaterials9gasoline or other
flamlnable ‘vapors and liquids
M the vicinity d this or my
ft-kbwapplianc~~

garmentswhileusing

RANGE

Or

~~~~p ~00~ a~dgrease flhl%

deantomaintaingoodventing
andtoavoidgreasefires.

sDonotM cookinggreaseor
otherflammablematerials

accumulateinornearthe
range.

~~~ ~~~~s~~a~~rongrWW?
fires.Neverpickupafk-ning

pan.Smotherflamingpanon

surfaceunitbycoveringpan
completelywithwell-fittinglid,
cookiesheetorflattray.Flaming

greaseoutsideapancanbeput
outbycoveringwithbakingsoda
or,if available,amulti-purpose
drychemicalorfoam-typefire
extinguisher.

~Donot touchheating

ekmentsorinteriorsurfaceof
oven.Thesesurfacesmaybehot

enoughtoburneventhoughthey
aredarkincolor.Duringand

afteruse,donottouch,orlet
clothingorotherflammable
matefialscontactsurfaceunits,
areasnearbysurfaceunitsorany
interiorareaoftheoven;allow

sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude

thecooktop,areasfacingthe
cooktop,ovenventopening,

surfacesneartheopening,
crevicesaroundtheovendoor,
andmetaltrimpartsabovethe
door.Remember:Theinside

surfaceoftheovenmaybehot
whenthedoorisopened.

ewhen cookingpo3%Lfollow
thedirectionsexactlyandalways
cookthemeattoaninternal
temperatureofatleastUO’F.
Thisassuresthat,intheremote

possibilitythattrichinamaybe

presentinthemeat,itwillbe

killed.andthemeatwillbe safe

to

eat.

i:

r...

—.-

—

oven

standawayfnm-$range

e

openingovendoor.~~~

when

,

airorsteamW% ewapescm

Cawx! inn-wtohands,face

andkweyes.

eDon%heatunopenedfood

fcontainersintheoven.
Pressurecouldbuildq) WBd
the

COIlt&M!~ wdd burst,

causinganinjury.
@Keepovenventdud

unobstructed.
~Keepovenfreefromgrease

btii~dup.
op~a~e~ve~~~e~f~~~e~~~e~

~OSitiOE4 Whik 0V4Nl k cd. If

shelvesmustbehandledwhen
hot,donotletpotholdercontact
heatingunitsintheoven.

ePulIingoutshelfto theSMf

stopisa conveniencein lifting

heavyfoods.Itisalsoa

precautionagainstburnsfrom
ltouchinghotSudacesofthe
‘doororovenwalk

*when using(xxkhg or
roasting

themanufacturer’sdirections.

oDonotuseyourovento dry
newspapers.Ifoverheated,they

cancatchfire.

QDonotleavepaper products9
cooking‘$MMMNSYor foodinthe

ovenwhen.not in use.Donot
storeflammablematerialsinan
ovenornearthesurfaceunits.

bagsinoven9follow

surfacecookingunits

Use properpan size-Thki

@

appliailceisequippedwithoneor
moresurfaceunitsofdifferent

size.Selectcookwarehavingflat
bottomslargeenoughtocover
thesurfaceunitheatingelement.
Theuseofundersizedcookware
willexposeaportionofthe
heatingelementtodirectcontact
andmayresultinignitionof
clothing,Properrelationshipof
cookwaretoburnerwillalso

improveefficiency.
@p@v~~]~~v~s~fla~~~~~@

unattendedathighheat
settings.Boilovercauses

smokingandgreasyspillovers
thatmaycatchonfire.

~ Besure drip pansandvent

dudsareW coveredandare
inplace.Theirabsenceduring

cookingcoulddamagerange

pallsandwiring.
@~~~?~~$~~~~~~~~~f~~]to

linedrip pansoranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamageto
therange.

Q(My certaintypesofglass9

gkisskermic, earthenware or
other gku?x!dcontainers are
suitable for range= top service;

othersmaybreakbecauseofthe
suddenchangeintemperature.
SeethesectiononSurface
Cookingforsuggestions.

eTomilRimixethe possibilityof

bum+ ignitionofflammable
materials,andspillage,the
handleofa containershouldbe
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.

eAlwaysawn Swhx?Unitto

(IUFB’?oefm’eremovingcookware,

Impm eyeonfindsMng

*

atHIorMEDIUN4HI(2

fried

heatsettings.

TOavoidthepossibilityd’a

@

h.morelectricshock.,Iidways
be’certainthat thecontrolsfor

allsurfaceunitsareattheOFF _
positionandallcoilsaredxd
beforeattemptingtoliftor

removetheunit.

~Don’timmerseorsoak

removablesurfacelnnits.Don9t
puttheminadishwasher,

* Whenflamingfoodsare

underthehood9turnthefan

Off’eThefan,ifopeE’ating9may
spreadthefkmle.

~Alwaysheat
watchasitheats.

o

usedeepfatthermometer

wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.

@~~(J&’forfrying Shotlldbeas
dry aspossible.Frostonfrozen

foodsormoistureonfreshfoods

cancausehotfattobubbleup
andoversidesofpan.

~Ifacombinationofoilsorfats

willbeusedin fryingystir
togetherbeforeheating,orasfats
meltslowly.

fat slowly? and

—

—

——....——

Ener*sa*mp

rfacecoo~ng

se cookware of medium-weight

minum,with tight-fitting -

ers, and flat bottomsthat

completelycover the heated

portionof the surface unit.
~Cook fresh vegetables with a

minimumamountof water in a
coveredpan.

~Watchfoods when bringing them

quicklyto cooking temperaturesat
high heat. When food reaches
cookingtemperature, reduce heat

immediatelyto lowest settingthat
willkeep itcooking.

~“Useresidual heat with surface
cooking whenever possible.For
example, when cooking eggs in
their shells,bring water and eggs
to a boil, then turn control knob to
OFF position and cover cookware

with lid to complete the cooking.

~When boiling water for tea or
coffee, heat only amountneeded. It
“snot economical to boil a

ntainer full of water for one or
o cups.

*Preheat oven oniy when
necessary..IV@tfoodswillcook
satisfactorilywithoutpreheating.
If you find preheatingis necessary,

watch theindicatorlight,and put
food in the ove~ promptlyafter the
oven is preheated.

~Always

removing

turnovenoffbefore

food.

oDuringbaking,avoidfrequent
dooropenings.Keepdooropen

asshorta timeaspossibleif it
isopened.,

. .

~Cookcompleteovenmeals
insteadofjustonefooditem.
Potatoes,othervegetables,and

somedessertswillcooktogether
witha main-dishcasserole,meat
loaf,chickenor roast.Choose.
foodsthatcookat thesame
temperamreandin approximately

thpsameamountoftime.
euse residualheatintheoven
wheneverpossibletofinish

cookingcassero~es,ovenmeals,

etc.,N;o add rollsorprecooked

dessertstoa warmoven,using
residualheatto warmthe~.

L--

Featuresof’YourRange

?? ?

.

—

I

@

Feature index

1 StorageDrawer
2 Model and SerialNumbers
3 Anti-Tip Device

(SeeInstallation Instructions)

4 BakeUnit

(Maybe liftedgently for wiping oven floor.)
5 Oven Shelves
6 Broil Unit

7 Lift-Up Cooktop
8 Surface Unit Controls
9 “ON”Indicator Lights for Surface Units

10 Oven Cycling Light

(Glowsuntil oven reaches selected temperature,
then goes off and on during cooking withthe

oven unit as temperature is maintained.)

11 Oven Control

12 Timer/Clock (on some models)

13 Oven Vent Duct

(Located under the right rear surface unit.)

14 P1ug-InSurface Units

(Two 6“ and two 8“)

(May be removed when cleaning under unit.)
15 Chrome-Plated Drip Pans
16 Oven Shelf Supports

(For roasting, baking, and broiling positions of
shelves, see suggestions in cooking guides.)

1

JJ-

I 19,21

Explained

onpage

21

3,22

21

13,20,21

19

8
8

13
12

19,21

13

17 Broiler Pan and Rack

18 Removable Oven Door

(Easily removed for oven cleaning.)

16,20,21

20,21

SutiaeeCoohg

SeeSurface Cooking Guide.

surfacecookingwith

Infinite

At bothOFF and HI positions,
thereis a slightniche so control

“clicks”at those positions;“click”
on the word HI marksthe highest
setting;the lowest settingis the

wordLO. In a quietkitchen,you

may hear slight“clicking” sounds
duringcooking,indicatingheat
settingsselectedare being
maintained.

Switchingheats to highersettings
alwaysshows a quicker change
than switchingto lower settings.

matcontrols

Howtosetthecontrols

Step 1: Grasp controlknob and

push in.

Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.

Control must be pushed in to set
only from OFF

control is in my positionother
than CM%’,it maybe rotated.

without pushing in.

sure you turn control to OFF

Be

when you finish cooking. The

surface unit indicator light will
glow when ANY heat on any
surfaceunit is on.

position. men

cookingCh.xiikfor

thingHeatsettings

Hi—Quick startfor cooking;bring
water to boil.

MEDIUM HIGH—Fast fry, pan
broil;maintain fast boil on large
amountof food.

MED-Saute and brown;maintain
slow boil on largeamount of food.

MEDIUM LOW—Steam rice,
cereal;maintain serving
temperature of most foods.

LO—Cook afterstartingat HI;cook
with little water in covered pan.

NfoT_lE:

1. At EH,MEDIUM HIGH, never
leave food unattended. 130ilovers
cause smoking; greasy spillovers
may catch fire.

2. At MEDIUM LOW or LO, melt
chocolate, butter on small unit.

Questions& Answers

Ij

. May I $3?i?lfoodsland

eswveson my

.

Yes,but only use cookware

signedfor canningpurposes.

heck the manufacturer’s
instructionsand recipesfor
preservingfoods.Be surecanneris
flat-bottomedand fits overthe
centerof the surfaceunit. Since

canninggenerateslarge amountsof
steam,be careful to avoidburns
from steam or heat. Canningshould
onlybe done on surface units.

Q.

Can I covermy drip pans

surfaceunits?

withfoil?
A.No.

CleaningGuide.

Clean as recommendedin

Q. Cm I me specialcooking
equipment,likean orientalwok,
onany surfaceunit?

A. Cookwarewithoutflat surfaces
is notrecommended.The life of
the surfaceunitscan be shortened
and therange top can be damaged
fromthe highheat neededfor this
type of cooking.

Q. Why am I notgetting the heat

I needfrom mysurfaceUnits
eventhoughI havethe knobson
the right setting?

After turning surfaceunitsoff

A.

and making sure they are cool,
check to make surethat your plug­in units are securely fastened into
the surface connection.

Q.m-ydoesmy cookwaretilt

when1placeitm thesurfacemit?’

A. Because the surfaceunit or the
cookwareis not flat. M“akesure
that the “feet” on your surface
units are siltingtightly in ~herange

top indentationandthe drip pan is,
flat on the range surface.

Q. Why

my UMkVVare‘comingW’?
A.

higher than required for the
cookwarematerial, and let the

cookware sittoo long,the

cookware’sfinish may smoke,

crack, pop Orburn, depending on
the pot or pan. Also,cooking small
amounts of dry food may damage
the cookware;s finish.

isthe porcelainfinish on

If you setyour surface unit

omeCating Tips

armingshould.be done on

surface Unitsonly.

In surface cooking, the useof pots
extending more than one inch
beyond the edge of the surface
unit’sdrip panis not recommended.
However, when canning with a

wate~.bathor pressure canner,

large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)

w-enot harmful to cooktop surfaces
surrounding the surface units.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS

OR OTI-HX LARGE-DIAMETER

POT’S FOR FRYING OR

BOILING FOODS OTHER
THAN WATER.Most syrL~por
sauce nlixtures­frying-cook at temperatures

much higher than boiling water.

,K:~%Silch temperatures could

?

:.:-::,cllej~~~j~~~jyh:lrn]cc)oi(topswfaces

k

“=”

sllrrouncling surface units.

fl.%

r.-

>

-:]

-;

z-.

‘>’

%----

and all types of

—..

observe theRmnving

Points

1.Be sure the canner fitsove~the

center of the surfaceunit. If your

rangeor itslocation does not allow

the canner to be centered on the
surface unit, use smaller-diameter

pots for good canning results.

2. For best results usecanners with
flat bottoms. Canners with flanged
or rippled bottoms (often found in
enamelware) don
contact with the surface unit and
take a long time to boil water.

Flat-bottomed winnersare

inGM-ming

‘tmakegood

3. When canning, use recipes and
procedures from reputable sou~ces.
Reliablerecipes and procedures are
available from the manufacturer of
your canner; manufacturers of

glassjars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.

4. Remember that canning is a
process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful

when canning.

voltage, cafining may take longer
than expected, even though
directions have been careft.dly
followed. The process time will
be shortened by:

(~) using a

starting with HOT tt~pv~~terfo~

(2)

fastest heating of IaIge quantifies

of water.

———-———--

pressure cannfx,EUld

——.

f-l
\A<j

,>.

---

\

(

I

- -.,-----....

~

Ii

1

i

Gn’m-dsettings

Y——.—...

~EDIUM EUGJi&---Setting
halfwaybetween I-UandMED.

NIED—Medkmlsetting.

MEDIUMLOW—Setting

halfway between MEDand LO.

L@—-Lowestsetting.

Cakwmi?Tips

L Use medium-or heavy-weightEW—@best setting.
cookware.Aluminumcookware
conductsheatfasterthan other
metals.Cast-ironand coated cast­iron cookwareare slow to absorb
heat, but generallycookevenly at
low to mediumheat settings.Steel
pansmay cookunevenlyif not
combinedwithothermetals.

*

Food ICookware

Cereal

Cornn2eal.grits,

oatmeal

Cocoa

Coffee

Eggs

Cookedinshell

Friedsunny-side-up

Friedovereasy

Poached

Scrambledoromelet

Fruits

Meats

Braised:Potroastsof
beef,lamborveal;
pork chopsandsteak!

Pa~2-t’ried:Tender
c120ps;t12i]2steaksup
to 3/4-inch;n2inute
steaks;hamburgers;
franksandsausage;

thinfishfillets

Covered
Saucepan

Uncovered

Saucepan
Percolator

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Skillet

Uncovered
Skillet

~overed
~aucepan

;overed
killet

ncovered
cillet

Directions andSettings
to Start Cooking

HI.Incoveredpanbring

watertoboilbeforeadding

cereal.

HI,Stirtogetherwateror
milkandcocoaingredients.
Bringjust toaboil.

HI.Atfirstperk,switch
heatto MEDIUMLOW.

HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.

MEDIUMHIGH.Meltbutter,
addeggsandcoverskillet.

HI.Meltbutter.

HI.Incoveredpanbring
watertoaboil.

HI.Heatbutteruntillight
goldenincoior.

HI.In coveredpanbring
‘ruitandwaterto boil.

31.Meltfat,thenaddmeat.
lwitchtoMEDIUMHIGHto
)rownmeat.Add wateror
Itherliquid.

I-H,Preheatskillet,then
greaselightly.

DirectionsandSettings
to CompleteCooking

MEIXUMLOWorLO,then

addcereal.Finish

timing

aceordin~toPaskagedirections.

MED.Cook1or2 minutesto
completelyblendingredients.

MEDIUMLOWtomaintain
gentlebutsteadyuerk.

MEDIUMLOW.Cookonly3
to4 minutesforsoilcooked;

15minutesforhardcooked.

ContinuecookingatMEDHJM
HIGHuntilwhitesarejustset,
about3to 5 moreminutes.

MEDIUMLOW,thenaddeggs

Whenbottomsofeggshave

just set,carefullyturnover

tocookotherside.
MEDIUMLOW.Carefullyadd

eggs.Cookuncoveredabout

I 5-finutesat MEDIUMHIGH.

MED.Addeggmixture.

Cook,stirringtodesired

doneness.

MEDIUMLOW.Stiroccasionally
and checkforsticking.

MEDIUMLOW.Simmeruntil
forktender,

MEDIUMHIGHor MED.Brown
andcook to desireddoneness,
turningoveras needed.

comments
Cerealsbubbleand expandas

theycook;uselargeenough
saucepantopreventboilover.

Milkboilsoverrapidly.
Watchasboilingpoint
approaches.

Percolate8to 10minutesfor

8cups,lessforfewercups.

IfYoudonotcoverskillet,
ba~teeggswithfattocook
topsevenly.

Removecookedeggswith
slottedspoonorpancake
turner.

Eggscontinueto setslightly
aftercooking.For omeletdo
notstirlastfewminutes.
Whenset,foldinhalf.

Freshfruit:Use 1/4to 1/f?
cupwaterperpoundoffruit.

Dr~edfruit:Usewateras
packagedirects.Time

dependsonwhetherfruithas

beenpresoaked.Ifnot,allow

morecookingtime.

Meatcanbe seasonedand
flouredbeforeit is browned,
ifdesired.Liquidvariations
forflavorcouldbe wine,fruit
ortomatojuice or meatbroti2.

Timing:Steaks1to 2 inches:

2 hours,BeefStew:2 to

1 to

3hours.PotRoast:2!Ato

4hours.

Panfryii2gisbestforthii2
steaksa~2dchops.If rareis
desired,preheatskillet
beforeaddingmeat.

,~,:~1

&s-.’:

-.-,,h,: y

[

?:ka~

—

2. Toconserve the mostcooking

ergy,pans should be flat cmthe

ttom,have stmightsidesand

tight-fitting lids. Nlatchthe size

‘the saucepanto the size of the

‘aceunit.A pan thatextends
morethan one inch beyondthe
edgeof the drip pan will trap heat,

ca&ing discolorationon chl’ome

Food

Meats

FriedChicken

Pan-friedbacon Uncovered

Sauteed:Lesstender
thinsteaks(chuck,

round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;

cornedbeefismoked
pork;stewingbeet
tongue;etc.

Melting Chocolate,

utter,Marshmallows

Pasta

Noodlesorspaghetti

Pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables

Fsesh

Frozen

Smtced:Onions;
wccnpeppers;

~-

mmhrooms;celerv;etc.

Cookware

Covered
Skillet

Skillet

Covered
Skillet

Covered
DutchOven,

Kettleor
Large
Saucepan

Small
Uncovered
Saucepan.

Usesmall
surfaceunit.

Skilletor
Griddle

Large
Covered

KettleorPot

Pressure
Cookeror
Canner

Uncovered

Saucepan

Covered
Saucepan

Covered
Stiucepan

Uncovered
Skillet

~overed

i

Saucepan

drip pans ranging from blueto
dark gray.

Deep Fat Frying. Do notoverfill

~.

cookwarewith fat that may spill

over when addingfood. Frosty
foods bubblevigorously.Watch
foods frying at high temperatures.
Keep range and hood clean from
accumulatedgrease.

Directions and Settings
to Start Cooking

I-H.Meltfat.SwitchtoMEDIUM
HIGHtobrownchicken.

HI.Incoldskillet,arrange
baconslices.Cookjust until
startingtosizzle.
HI.Meltfat. SwitchtoMED
tobrownslowly.

HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.

LO.Allow10to 15minutes
tomeltthrough.Stirto smooth.

MEDIUMHIGH.Heatskillet
8to 10minutes.Greaselightly.

HI.Incoveredkettle,bring
~altedwaterto a boil,uncover
mdaddpastaslowlysoboiling
~oesnotstop.

+1.Heatuntilfirstjiggleis heard.

+1.Bringjust toboil.

11,Measure1/2to 1inch
vaterinsaucepan.Addsalt

nd preparedvegetable.
ncoveredsaucepan,bring
Jboil.

11.Measurewaterandsalt
s above.Addfrozenblock
f vegetable.In covered
mcepan,bringtoboil.
[1.Inskillet,meltfat.

!1.Bringsaltedwaterto a boil.

Concave Botlom

DirectionsandSettings
to CompIeteCooking

MEDIUMLOW.Coverskillet
andcookuntiltender,
Uncoverlastfewminutes.

MEDIUMHIGH.Cook,turning
overasneeded.

MEDIUMLOW.Coverandcook
untiltender.

MEDIUMLOW.Cookuntilfork­tender.(Watershouldboilslowly.)
For verylargeamounts,medium
heatmaybe needed.

2 to 3 minutesperside.

Cook

MEDIUMHIGH.Cook
uncovereduntiltender.For
largeamounts,HI maybe needed
tokeepwateratrollingboil
throughoutentirecookingtime.

MEDIUMHIGHforfoods
cooking10minutesorless.
MEDforfoodsover 10minutes.

MEDIUMLOW.Tofinish
cooking.

MED.Cook1pound
10to 30ormoreminutes,
dependingon tenderness
ofvegetable.

MEDIUMLOW.Cookaccording
totimeonpackage.

MED.Addvegetable.
Cookuntildesired
tendernessisreached.

LO.Coverandcook

accordingtotime.

—

wrong

~F==%—=—

!$m2zA!4bs_4!~

\

‘,

Rounded Bonom

Right

Wrong

Right

{

Comments

Forcrisp,drychicken,coveronly
afterswitchingtoMEDIUM
LOWfor10minutes.
Uncoverandcook,turning
occasionallyfor 10to20min.

Amoreattention-freemethod
istostartandcookatMED.

Meatmaybebreadedor
marinatedinsaucebefore
flying.

Addsaltorotherseasoning
beforecookingifmeathas
notbeensmokedor
otherwisecured.

Whenmeltingmarshmallows,
add milkorwater.

Thickbattertakesslightly
longertime.Turnover
pancakeswhenbubbles
risetosurface.

Uselargeenoughkettleto
preventboilover.Pasta
doublesinsizewhencooked.

Cookershouldjiggle2to3
timesperminute.

Stirfrequentlyto prevent
sticking.

Uncoveredpanrequiresmore

waterandlongertime.

Breakuporstiras needed
whilecooking.

Turnoveror stirvegetableas
necessaryforevenbrowning,

Riceandg-itstripleinvolumt

aftercool&g.TihleatLO.
~lce: 1 cupriceand~ cLlps
waterfor25minutes.
Glits:1 cLlpgritsand4cups
wa[erfor40minutes.

a

A’NOT OVER 1“

~“

QuestionsmulAnswers

To set the ciock.,turn the knob to

the left until the words“SET
TIME” appearin thedisplay.Then
turn the knob in eitherdirection
untilthe correct timeis displayed.

After a slightpause, timeis set.

To set the timer, turn the lcnobto
the rightuntilthe words “SET

TIMER” appear in the display.
Then turn the knob in either
directionuntilthe desired time
(minutesand seconds)is
displayed.The timer will start
countingdown.

‘lb

cancel the timer,turn the

knob in eitherdirectionuntil
“0:00”appearsin the display.

At the end

ofthe timeroperation,

after the3 beeps?the display

returnsto time of day automatically.
During the timer function, the
display flashes back to thetime of
day every 10seconds.

Q. How can I usemy Minute
Timer tomake my surface
u90kingeasier?

A. YourMinuteTimerwill help
time total cookingwhich includes
time to boil food and change
temperatures.Do notjudge
cooking timeby visible s~eam
only.Food willcook in covered
containerseven though you can’t

see any steam.

Q.

Can I usetheMinuteTimer

.

during ovencooking?

A. The Minute Timer can be used

during any cookingfunction.

usingYouroven

eforeusing M3uroval

. Look at the control.Be sureyou

derstandhow to set it properly.

. Check oveninterior.Look
at the shelves.Take a practice
run at removing and replacing
themproperly,to give sure,
sturdysupport.

3. Read over information and tips
thatfollow.

4. Keep thisbookhandy soyou
can refe~to it,especially during
the first weeksof using your
new range.

ovenTemperamrecontrol

The OVEN CONTROL knobis
located on the control panel on the
front of the range.

Simply turn theknob to the desired

cooking temperature, or-to BROIL.
The Oven

untiltheoven reaches your selected
temperature, then goes off and on

\J/iththeovenunit

PREHEATING the oven takes
about 10-15 minutes. Preheat the
oven only when necessary.

CyclingLight glows

duringcooking.

ovenshelves

The shelvesare designedwith
stop-locksso whenplacedcorrectly
on the shelf supports,they will
stopbefore coming completelyout
of ~heoven and will not tilt when
you are removing food from them
or placing food on them.

When placing cookwareon a shelf,
pull the shelf out to the“stop”
position. Place the cookware on
the shelf, then slidethe shelf back
into the oven. This willeliminate
reaching into the hot oven.

To remove
oven, pull it toward you, tilt front
end upward and pull it out.

To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf)facing up and
toward rear of oven. Tiltup front

and push shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of

shelf and push it all the way back.

shelf Positions

the shelf’from the

Adjustingown

mmi-mosta%

Use thetime givenon a recipe
when cookingthe firsttime. Oven
thermostats,in time, may “drift”
from the factory
differencesin timingbetween

an old and a new oven of 5 to 10
minutesare not unusual.If you
find that your foodsconsistently
brown too littleor too much, you
may make a simple adjustment
in the thermostat(OVEN

CONTROL)
Pull the knob off the shaft, look at

the back of the knob and note the
current settingbefore making any

adjustment.The knob is factory set
with the top screw directly under
the pointer.

To adjust the thermostat:

L Pull off the knob.

2. Loosen both screws on back of
the knob.

3. Hold both parts of the knob and
turn so the top screw moves in the

desired di~ection—HOTTERto
increase temperature, COOLER to
decrease temperature. You will
hear and feel the notches as you
turn the knob. Each notch changes
temperature about 10°Fahrenheit.

4. Tighten the screws.

5. Return the knob to the range.
Recheck oven performance before

making an additional adjustment.

setting and

hOb.

ter

_—-—

The

ovenhasfour shelf

supports-A (bottom), B, C and D
(top). Shelf positions for cooking

are suggested on Baking and
Roasting pages.

&-.P_-

. “...-.”.

.—..

Howtoset YOm’ $

Rangefor’Baking

L Positionthe shelf or shelvesin
the oven.

.2.Closeovendoor.TurnOVEN
CONTROLknob to desired
temperature.Oven is preheated

when ovencycling lightfirst
goes out.

3. Place food in ovenon center of
shelf.Allow at least 2 inches
between edge of bakeware and

oven wallor adjacent cookware.

If cookingon two shelvesat the

same time,place shelveson
alternateshelf supportsand stagger

food on them.

4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook

longerifnecessary.TurnOVEN

CONTROL knob to OFF and
remove food.

shelfPositions

Most baking is done on the second
shelf position(B) from the bottom.

When baktingthree or four items,
use two shelvespositionedon the
second and fourth setsof supports
(B &D) from bottom of oven.

Bake angel food cakes on first
shelf position (A) from bottom of

oven.

BakingTips

*Follow a tested recipe and
measure the ingredientscarefully.
If you are using a package mix,
follow label directions.

~Do not opentheovendoorduring
a bakingoperation—heatwill be
lostandthebakingtimemight

needto beextended.Thiscould
causepoorbakingresults.If you
mustopenthedoor,openit
partially—only3 or 4 inches—and

closeit as quickly as possible.

~Do notdisturbtheheatcirculation
in the oven with the use of
aluminumfoil.If foil is used, place
a small sheetof it, about 10by 12
inches at the most, on alower shelf
severalinchesbelow the food. Do
not place foil on the oven bottom.

Conlmon Baking Problems

and Possible

solutions

PIES
Burningaw.mdedges
ID

Edges of crust too thin.

@Incorrect baking temperature.
Bottom crust soggy and unbaked

~Allow crust and/or filling to cool
sufficientlybefore filling pie shell.
~Filling may be too thin orjuicy.
~Filling allowed to standin pie

shell before baking. (Fillpie shells
and bake immediately.)
@Ingredients and propermeasuring
affect the quality ofthe crust. Use
a tested recipe and good technique.
Make surethere are no tiny holes
ortearsin a bottomcrust.“Patctig”
a pie crustcould cause soaking.

Pie

fillingruns over

Top and bottom crustnot sealed

e

together well.
eEdges ofpie crust not builtup
high enough.
~Too much filling.
~Check size of pie plate.

Pastryistough;crustnotflaky

Too much handling.

e

~Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.

CAKES
cake rises higher on one side
~Batter spread unevenly in pan.

oOven shelves not level.
gWarped pans used.

‘cakesWackingon top

0Oven temperaturetoo high.
0Batter too thick,follow recipe or
exact package directions.
@Check for proper shelfposition.
~Check pan sizecalled for in
recipe.
~Improper mixingof cake.

Cakefalls

eToomuch shortening,sugar or
liquid.

0Check leaveningagent,baking
powder or baking soda to assure
freshness.Make a habit of noting
expiration datesof packaged
ingredients.
0Cake baked atincorrect
temperature or not baked long
enough.
~If adding oil to a cake mix, make
certain the oil is the type and
amount specified.

Crust

ishard

~Check temperature.
eCheck shelfposition.

Cake

hassoggy!k3yerorstreaks

.

atbottom

0Undermining ingredients.
oShortening too soft for proper

creaming.
~Toomuchliquid.

Doughy

surface

~Check temperature.

0Check shelf position.
~Carefully follow baking
instructions as given in reliable
recipe or on convenience food
package.

eFlat cookie sheets will give more ‘
even baking results. Don’t
overcrowd~oods on abaking

sheet.
oConveniencefoodsused beyond I

their expiration date. -

EhwvlningHnolrwE’mtkeabkon

one side
~Oven doornotclosedproperly. $<j~$,

QCheckshelfposition.

tmltm-; heavy H’uston

y;;>:+

T

--.+

-.

.-

.

1

..-.——,.——

BaMngGuide

1.Aluminumpartsconductheat
quickly.For most conventional

baking,light, shiny finishes
generallygive best resultsbecause
they help prevent overbrowning.

For best browning results, we

recommenddullbottom surfaces

for cake pans and pie plates.

Food

Mead

Biscuits(l/2-in.thick
Coffeecake

Cornbreadormuffin!

Gingerbread
Muffins

Popovers
Quickloafbread

Yeastbread(2loaves)
Plainrolls
Sweetrolls

Cakes

(withoutshortening)
Angelfood
Jellyroll
Sponge

Cakes

Bundtcakes
Cupcakes
Fruitcakes

Layer ;hinyMetalPanwith
Layer,chocolate

Loaf

(lmkies

Brownies

Drop
Refrigerator
Rolledorsliced

Other Desserts

Baked:lpples

Custard

and custard

Pies

Frozen
Meringue

(he crust
‘r\voCrllst
Pastryshell

Cookware

ShinyCookieSheet

ShinyMetalPanwith

satin-finishbottom
Cast-ironorG1assPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassor Cast-ironCups

MetalorGlassLoafPans

I

MetalorGlassLoafPans
ShinyOblongorMufllnPans
ShinyOblongorMuffinPans

AluminumTubePan
MetalJellyRollPan
Metalor CeramicPan

hletalorCeramicPan
ShinyMetalMuffinPans
Pletai orGlassLoaforTubePar

iatin-finishbottom
;hinyMetalPanwith
atin-finishbottom
detalor GlassLoafPans

LetalorGlassPans
;ookieSheet
;ookieSheet
~ookieSheet

ilassorMetalPans

ilassCustardCUDSor Casserole Re$mc~temp.to 300”F.forlarge
(setinpanofhothater)
GlassCustardCupsorCasserolePuddings,rice

FoilPanonCookieSheet
Spreadtocrustedges

GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPari
Glassor Satin-finishMetalPan

2. Dark or non-shinyfinishesand

3, Preheatingthe oven is not always

glasscookwaregenerallyabsorb necessary,especiallyfor foodsthat
heat, which may resultin dry,crisp cooklongerthan 30 to 40 minutes.
crusts.Reduceovenheat25°F.if Forfoodswithshortcookingtimes,
lightercrustsaredesired.Rapid

preheatinggivesbest appearance

browningof somefoodscan be andcrispness.Althoughpreheating

achievedby preheatingcast-iron is notnecessarywith meats,it is

cookware.- “

preferredfor bked goods.

4. Topreventunevenheatingand to
saveenergy,open the oven door as

littleas possiblein checkingfood.

shelf

Position

B,C

B

B
B

B
B

B
B
B

B

A,B
ABB

B
B
B

B,C

B
B

Oven

Temperature

400°-4750
350°-4000

400°-4500

350°

400°-4250

375°

350°-3750
375°-4250
375°-4250
350°-3750

325°-3750
375°-400”
325°-3500

325°-3500
350°-3750

275°-3000
350°-3750
350°-3750

350°

325°-3500

350°-4000

400°-4250
375°-4000

350°-4000
300°-3500

325°

400°-4250
325°-3500

400°-4250
400°-4250

450°

Time,

Minutes Comments

15-20

Canned,refrigeratedbiscuitstake2to
4minuteslesstime.

20-30
20-40

45-55
20-30

45-60

Preheatcast-ironpanforcrispcrust.

Decreaseabout5minutesfor muffin
mix,orbakeat450°F.for 25minutes,
thenat 350”F.for 10to 15 minutes.

45-60
45-60

10-25

20-30

30-55

10-15

45-60

Darkmetalorglassgivedeepest
browning.

‘llvo-piecepanis convenient.
Linepanwithwaxedpaper.

45-65
20-25

2-4

Paperlinersproducemoistercrusts.

k%

Use300”F.andShelfBforsmallor
individualcakes.

20-35
25-30
40-60

25-35
10-20

6-12

Barcookiesfrommixuse sametime.
UseShelfC andincreasetemp.25”F.
to50°F.for morebrowning.

7-12

30-60
30-60

50-90

Cookb~eadorricepuddingwith
custardbase80to90 minutes.

45-70

15-25

45-60
40-60

For largepiesuse400”F.andmoretime.
Toquicklybrownmeringue,
use

400”F.for9 to 11minutes.

Custardfillingsrequirelower
temperature,longertime.

12-15

—

SetonOvenShelf
GlassorMetalPan
GlassPan

B, C
B,C

B

325°-4000
325°-3750

300°-3500

60-90
30-60
30-75

Increasetimefor largeramountor
size.

..

.

Browg

Broilingis cooking food by intense

radiantheat from theupper unit in
the oven.Most fish and tender cuts
of meat can be broiled.Follow
these stepsto keep spatteringand
smokingto a rnini.mum.

Step 1: If meathas fat or gristle

near edge, cut verticalslashes
throughboth about 2“apart. If
desired,fat may be trimmed,
leaving layer about 118”thick.

Step 2: Placemeaton broilerrack

inbroilerpanwhichcomeswith

Always use racksofat drips

range.

intobroilerpan;otherwisejuices
maybecomehotenoughto
catchfire.

Step 3: Position shelfon
recommended shelfpositionas
suggested in BroilingGuide. Most
broiling is done on C position.

Step 4: Leavedooropento
thebroilstopposition.Thedoor

staysopenbyitself,yetproper
temperatureis maintainedin
theoven.

Step 5: TurnOVENCONTROL

knobtoBROIL.Be sureto setthe
knoball theway to thestopin the
BROILsectionof the knob.

Step6:Turn food only once

duringcooking.Timefoods for
first sideper BroilingGuide.Turn
food, then use times givenfor

second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together,use
first times given for thinnestfood.)

Step 7: When finishedbroiling,
turn OVEN CONTROL knob to
OFF.Serve food immediately,and
leave pan outsideoven to cool
during meal for easiest cleaning.

use of A&Ull&lum Foil

Youcan use aluminum foil to line
vour broiler Danand broiler rack.

fiowever,yo~
tightlyto therackandcutslits in
itjust liketherack.

Withouttheslits,thefoilwill
preventfat and meatjuicesfrom
drainingto thebroilerpan.The

juicescouldbecomehotenoughto

catchon fire.If youdonotcutthe
slits,youarefrying,notbroiling.

must mold thefoil

Questions& Amvvers

Q. When broiling,isit newwn-y

toalwaysuse a rackin the pan?

A,Yes.

the meat over the pan, As the meat
cooks,thejuices fallinto thepan,

thuskeepingmeatdrier.Juicesare

~rotectedby therack

.

cooler,thuspreventingexcessive
spatterand smoking.

Q. Should

beforebroiling?

A. No. Salt draws outthejuices

and allows them to evaporate.
Always salt after cooking.Turn
meat with tongs;piercingmeat
with a fork alsoallowsjuices to
escape. When broilingpoultry or
fish, brush each side often
with butter.

Q.

out as brown as they should?

A. In some areas, the power

(Troltage)to the range rna~ be 10W,

In these cases, preheat the broil
unit for 10minutesbefore placing
broiler pan withfood in oven.
Check to seeif you are using the
recommended shelfposition.Broil
for

intheBroiling(hlide.Turnfood

only once duringbroiling.

Q.

racktopreventmeatfromsticking?

A. No.

to reflectbroilerheat,thuskeeping

thesurfacecoolenoughtoprevent
meatfromstickingtothe surface.
However,sprayingthebroilerrack
lightlywitha vegetablecooking
spraybeforecookingwillmake
cleanupeasier.

Usingthe rack suspends

.

andstay

Isaltthemeat

Whyare my meatsnot turning

longestperiodoftirne indicated

DoI need togrease my broik

Thebroilerrackis designed

.—— ,—

. . . .. -xv

—-.—------------------ !--..........

—

designedto minimize smokingand
spatteringby trappingjuices in the
shieldedlower part of the pan.

.-

2. Oven door shouldbe open to the

broil stop position. - which could SO;loven‘with

3. For steaksand chops, slash fat

evenly around outside edgesof 6. Broiler does not need to be
meat. To slash, cut crosswise
throughouter fat surfacejust to the foods, or to increasebrowning,
edge of the meat. Use tongsto turn preheat if desired.

meat over to prevent piercing
and losingjuices.

Food
Bacon

GroundBeef

Well Done

Beef Steaks

Rare

Medium
WellDone

Rare
Medium
Well

(hicken

Bakery Products

Bread(Toast)or

ToasterPaskies

EnglishMuffins

LobsterTails

Fish

Ham

(I]rccookcd)

Pork Chops

WellDorm

I,amb Chops

Mcdiam

WCIIDone

WellDone

J1’ienersandsimilar
prccoolwdSilLIS~~CS,
br:l[wurst

1.Always use broiler pan andrack

thatcomes with your oven. It is

meat

Quantityand/or Shelf
Thickness Position

1/2lb.(about8 c

thinslices)
1lb,(4patties)

112to3/4inchthick

1inchthick

(1to1Xlbs.)

1!4inchthick

(2to2XIbs.)

Done

1whole

(2to 2!4lbs.),

splitlengthwise

2to

4slices

1pkg.(2)

2(s~lit)
2-4

(6to 8 oz.each)

1-lb.fillets1/4to
1/2inchthick

Slices

1 inchthick

Z(1/2 inchthick)

2 (

1 inchthick)

tbout1 lb.

!(1inchthick)

about10to 12oz.

I

about1lb,
l-lb. pkg. (10)

4. If desired, marinatemeats or

chicken beforebroiling,or brush

with barbecuesaucelast 5 to 10

70Frozensteakscan be
conventionallybroiled by
positioning the oven shelf at

minutes only. nextlowest shelfpositionand

5. When arrangingfood on pan, do
not let fattyedgeshang over sides,

increasingcookingtime given in
thisguide 1%.times per side.

fat dripping.

preheated. I-Iowever,for very thin

First Side

Time, Minutes

4%

c

c

c

c
c

c
c

A

c
c

B

c

IB

c

B

c
c

I

B

c

10 7

6
8

12 11
10 7-8

15

25
35

1)4-2

3-4

13-16

5 5

8

10

13 13

10

12 10
14

17

6

SecondSide

Time,Minutes

4!A

5
6

14-16

20-25

10-15

1/2

Donot

turnover.

8

10

9

12

]2-14

1-2

C!onlmmts

Arrangeinsinglelayer.

Spaceevenly.

Upto8pattiestakeaboutsametime.
Steakslessthan1inchthickcook

throughbeforebrowning.Panfrying
isrecommended.

Slashfat.

Reducetimeabout5to 10minutesper
sideforcut-upcKlcken.Brusheachside
withmeltedbutter.Broilskin-side-down
first,

Spaceevenly.PlaceEnglishmufilns
cut-side-upandbrushwithbutter,if
desired.

Cutthroughbackofshell.Spreadopen.
turnover.Brushwithmelted butter
beforebroilirwandafterhalfof time

Handleandturnverycarefully.Bru~
withlernonbutterbeforeandduring
cookingifdesired.Preheatbroilerto
increasebrowning.

Increasetime5to 10minutesperside
for 1)4inchthickorhomecured.

Slashfat.

Slashfat,

If desired,splitsausagesinhalf

lengthwise;cutinto5-to6-inchpieces

.———__=__

.

YA. ..=.-._ -_ L- . ._-_.

—

.-

Roasting

Roastingiscookingby dry heat.
Tendermeat or poultrycan be
roasteduncoveredin your oven.
Roastingtemperatures,which
shouldbelow and steady,keep

spatteringtoa minimum.When
roasting,it is not necessaryto sear,
baste,cover or add waterto your
meat. Roastingis easy,just follow
these steps:

Step 1:Position oven shelfat
secondfrom bottom position(B)
for smallroasts (3 to 5 pounds)

and at bottomposition(A) for
largerroasts+

Step 2: Check weightof roast.

Place meat fat-side-upor poultry
breast-side-upon roasting rack in a
shallowpan. Do notcover.Do not
stuffpoultryuntiljust before

roasting.Use a meat thermometer
for more accuratedoneness(do not
place thermometerin stuffing)or
refer to the RoastingGuide for

approximatecookingtimes.?%e
melting fat will baste the meat.
Select a pan asclose to the size of
the meat as possible. (Broilerpan
with rack is a good pan for this.)

Step 3: TurnOVEN CONTROL
knob to desired temperature.
Check the Roasting Guide for
temperaturesand approximate
cookingtimes.

Step 4: Most meats continueto
cook slightly while standing after
being removed from the oven.

Standing time recommended for
roasts is 10to 20minutes. This
allows roasts to firm up andmakes

themeasier to carve. Internal
temperaturewill rise about
5° to 1O*F.;to compensatefor
temperatureincrease,if desired,
removethe roast from the oven
when its internaltemperature is
5°to 10”F.lessthanthetemperature
shown on the RoastingGuide.

FrozenRoasts’

Frozen roasts of beef, pork, lamb,
etc., can be startedwithout
thawing,but allow 15to 25
minutesadditionaltimeper pound
(15 minutesadditionaltime per
pound for roastsunder 5 pounds,
more time for largerroasts).

Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercialfrozen poultry
can be cooked successfullywithout
thawing. Follow directionsgiven
on package label.

RoastigGtide

Type

Meat

Tendercuts;rib,highquaiity
sirlointip,mmportopround*

Lamblegorbone-inshoulder’h

Vealshoulder,legor loin’c
Porkloin,riborshoulder:~
Ham,pre-cooked

Ham,raw
‘}’Forbonelessrolledroastsover6 inches

thick,add5 to 10minutesperlb. to times

give[labove.

Poultry

ChickenorDuck

Chickenpieces

Turkey

Oven

Temperature

325°

325°

325°
325°

325°

325°

325°

350°

325°

Doneness

Rare:
Medium:

WellDone:
Rare:
Medium:
WellDone:
WeilDone:

WellDone:
ToWarm:

WellDone:

WellDone:
WellDone:

WellDone:

Approximate Roasting Time
in Minutes per Pound

to 5 HIS. 6 to 8 h.

3

24-33
35-39 22-29
40-45

21-25 20-23

25-30 24-28
30-35
35-45
35-45 30-40

17-20minutes

Under 10lbs. 10to 15Ibs.
20-30

3

to5 h%

35-40
35-40

10to

15lbs.

18-25

18-22

30-35

28-33
30-40

perlb.(anyweight)

17-20

(her 5hi.

30-35

Over 15h.

15-20

Internal

Temperature“1?

140°-1500
150°-1600
170°-1850
140°-1500
150°-1600
170°-185°

170°-1800

170°-1800

115°-1250

170°

185°-190°
185°-j900

h thigh:

185°-1900

Proper care and cleaning are

important so your range will give
you efficient and satisfactory
service. l?ollow these directions
carefully in caring for it to help

assure safe and proper maintenance.

SUREELECTRIC POWER

~~

1SOl?l?BEFORECLEANING

ANY PART OF TIMERANGE.

fcooktop

The porcelain enamel cooktopis

sturdybut breakableif misused.
T-hisfinishis acid-resistant.
However, any acidicfoodsspilled
(such as fruitjuices, tomato or

vinegar) should not be permittedto

remain on thefinish.

Lift-up Cooktop

C1eanthe area under thecooktop
often. Built-up soil,especially
grease, may catch on fire.

To make cleaning easier, the entire
cooktop may be lifted tlpand

supported in the up position.
Be sure ail surface units are

turned off B3efumraising the

mddqh

way up until the support rods snap
into place at the bottom. They will
hold the cooktop Llpwhile you

clean

To lower thecooktop,pushthe

bottomof eachrod forward
SIightlyso thatit willslidedown
i~~tothesideof the range.

Aftercleaningunderthecooktop

~,>,>=.:*1

iii; hot,mildsoapywaterand a

;

.<~<l~:ln~~oth,lowerthecooktop.Be

,:~..dill’eflllnot to pin~~ yOur fingers.

,,>:.

f:; ~~~}

~.z~

Raisethecooktop all the

underneathit.

controlPanel

It’sa goodidea to wipe the control
panelclean after each use of the
oven.Clean with mild soap and
water,rinse with clean water and
polishdry with a softcloth.

Do notuse abrasivecleansers,
strongliquidcleanersor oven

cleanerson the controlpanel—
they will damagethe finish.

~lu@~
Clean the area under the drip pans

often.Built-up soil,especially
grease,may catch fire.

To make cleaning easier,the plug­in surfaceunits are removable.

Liftaplug-inunit about1“above
thedrippan-just enoughtograsp
it—andyoucanpullitout.

DOnotlift a ph.lg”inunitmore

than 1!Mym do, it may mt k
flat Onthe drip pan when you
plug it back in.

Repeated lifting of the plug-in
unit mdxe than 1“above the drip
pan

the receptadee
caution: Be WuIred

ihnrnedto Om?and surface units
are eod before attempting to
R%?movemm.

SurfaceUnits

can permanently damage

Controlsare

After removing a plug-inunit,
removethe drip pan underthe unit
and clean it accordingto directions
in the CleaningGuide. Wipe
around the edges of the surface
unit opening.Clean the areabelow
the unit. Rinse all washed areas
with a damp cloth or sponge.

Receptacle

I Terminals

TOreplaceaplug=inunit:
~Firstplacethedrip pan into the

surface unit cavity found on top of
the cooktop so the unitreceptacle
can be seen through the opening in
the pan.

~

Inserttheterminals of the plug-in

unit through the opening in the
drip pan and into the receptacle. 7

+
Q
g

O’Q

H

1

L

@Guide the surfaceunitintoplace
soit fitsevenly intothedrippan.

CAUTION

eDo not attempt to clean plug-in
surface units in an automatic
dishwasher.

~Do net immerseplug-insurface
unitsin liquidsof anykind.

~Do notbend the plug-in surface

unit plug terminals.

@Donotattempttoclean,adjustor
inanywayrepairtheplug-in
receptacle.

(continuednextpage)

s
s

PorcelainovenInterior

—

Withproper care, the porcelain
enamelfinishon the insideof the
oven—top,bottom, sides,back and
insideof the door—willstaynew-

Iookingfor years.

Let range cool before cleaning.We

recommendthat you wear rubber
gloveswhen cleaningtherange.

Soap and water willnormal~ydo
thejob. Heavy spatteringor
spiIloversmay require cleaning
with a mild abrasivecleanser.

Soapy,wet metal pads may also be
used. Do notallow food spillswith
a high sugaror acidcontent(such

as milk, tomatoes, sauerkraut,fruit

juices orpie filling) to remain on

the surface. They may cause a dull

spoteven aftercleaning.

Householdammonia may make the
cleaningjob easier. Place 1/2cup
ammonia in a shallow glass or
pottery container and leave in a
cold oven overnight. The ammonia

fumes will help loosen the bumed­Ongrease and food.

If necessary,you may use an oven

cleaner.Follow package directions.

Cautionsabout using spray-on

oven ckaners:

~Donot sprayovencleaneron
theelectricalcontrolsandswitches

becauseitcouldcausea short
circuitandresultin sparking
orfire.

~Donot allowa filmfromthe
cleanerto buildup on the

temperaturesensor—itcouldcause
theovento heatimproperly.(The
sensoris locatedat thetopof the

oven.)Carefullywipethesensor
cleanaftereachovencleaning,

beingcarefulnot to movethe
sensoras a changein itsposition
couldaffecthow the ovenbakes.

~Do not sprayany ovencleaneron

theovendoor,handlesor any
exteriorsmtaceof theoven,wood
orpaintedsurfaces.Thecleaner

candamage thesesurfaces.

w/

7’

To remove the door, open it afew
inches to the special stopposition
that will hold the dooropen. Grasp
firmly on each sideand lift the
door straightup andoff the hinges.

NOTE: Be careful not to place
hands between the spring hinge
and the oven door frame asthe

hinge could snap back andpinch
your fingers.

‘lb replace the door,

thehingesare in the“out”
position.Positiontheslotsin the
bottomofthedoor squarelyover
thehinges.Thenlowerthedoor
slowlyandevenlyoverboth
hingesatthesametime.If hinges
snapbackagainsttheovenframe,

pullthembackout.

Broiler Pall & Rack
Afterbroiling,removethebroiler

panandrackfromtheoven.

Removetherack fromthepan.
Carefullypouroutthegreasein the
pan intoa proper container.Wash

andrinsethepan andrackin hot,
soapywater.If foodhasburnedon,
sprinkletherack whilehotwith
detergentandcoverwith wet paper
towelsor a dishcloth.Thatway,

burned-onfoodswillsoakloose
whilethemealis beingserved.

Do notstorea soiledbroile~pan
andrack in the oven.

makesure

cleaningU’KkrtheRange

The areaunder the range can easily
be reached for cleaningby
removingthe bottomdrawer.To
remove,pull drawerout all the
way,tiltLlpthefront and remove it.
To replace, insell glides at back of
drawerbeyond stop on range
glides.Lift drawer if necessaryto
inserteasily.Letfront of drawer
down, then push into close.

control

The control knobs may be
removed for cleaning.

To remove a knob, pull it straight
off the knob stem.If knob is
difficultto remove, place a thin
cloth (like a handkerchief) or a
piece of string under and around
theknob edge and pull up.

Washknobs in soap and water, but
do not soak.

\

%

IClear Groove

1

,+ Spring Clip

.%

/’

Knobs

MoldedRib - ,,

(

‘q ‘

\

Q- )

...

-----

\

l\

-)

Toreplace a knob, locatethe

grooveineachsideof theknob

~tem.Oneofthegroovescontains

spring clip and the other groove

a

is clear. Locate the molded rib
inside the knob. Fit the molded rib
of the knob into the clear gr-oove
on the knob stem.

ovenshelves

Ovenshelvesmaybe cleaned
witha mild abrasivecleanser.
Aftercleaning,rinsethe shelves
withcleanwateranddry with a
cleancloth.

Toremoveheavy,burned-onsoil,

soapymetalpadsmaybe used.
Afterscrubbing,washwithsoapy
water,rinseanddry.

t-

1-

I

,$;!:’,“:;

(n

,,”,..yr.,,

%2

.-4

2%)

cleatingGtide

Nwm: Let 1“’mgehw!nparts cod beforetwhingor hm(mng.

—

Bake Unit ad

r(m unit

Ihiier Pan ad Ra

Chrome-PlatedD-i,
PansUnder
Plug-InUnits

Metal, including

ChromeSideTkim

Ch&de Glass Finis]

oven Door*

oven Liner*

Porcelain Enamel

andPainted Surfaces

MATERIALS TX)USE

GENERAL DIRECYI’ION!3

notcleanthebakeunitor broilunit.Anysoilwillburnoffwhentheunitisheated.

Do

NOTE:Thebakeunitcanbe liftedgentlytocleantheovenfloor.If spillover,residue,

orashaccumulatesaroundthebakeunit,gentlywipearoundtheunitwithwarmwater.

*SoapandWater Drainfatandcoolpanandrackslightly.(Do notletsoiledpanandrackstandinovento
eSoap-FilledScouringPad

CommercialOvenCleaner

~

(useonpanonly,not

eDishwasher-Safe

IBMildSoapandWater

~SoapandWater
eStiff-BristledBrush
~SoapFilledScouring

cool.)Sprinkleondetergent.Fillthepanwithwarmwaterandspreaddampclothor

paper towel over the rack. Let pan and rack stand for a few minutes.

racl

~e;essary+Rinseand dry.OPT~ON:Thebroilerpanandrackmayalsobecleaned in

Wash;scourif

Pulloffknobs.Washgently,butdonotsoak.IXyandreturncontrolknobstorange,
makingsuretomatchflatareaontheknobandshaft,

+

I Cleanasbeloworindishwasher.Wipeaftereachcooking,sounnoticedspatterwillnot

“burnon”nexttimeyoucook.Toremove“burned-on”spatters,useanyorallcleaning
materialsmentioned,Rublightlywithscouringpadtopreventscratchingofsurface.

Pi

(Non-Metallic)

*DishwasherSafe
@SoapandWater DO N(YI’USEsteel wool,

abrasives, amonia, acids

orcommercialovencleaners.

Wash,rinse,andthenpolishwithadrycloth.

~SoapandWater Cleanoutsideofcooledblackglassdoorwitha glasscleanerthatdoesnotcontain

ammonia.Washotherglasswithclothdampenedinsoapywater.Rinseandpolishwith
a dry cloth.If knobsareremoved,donotallowwatertorun downinsidesurfaceof
glasswhilecleaning.

ISoapandWater

DOIIWYI’

cleaners, cleansing powders position,graspdoorbysidesandliftupandawayfrom

or

USE oven

harsh abrasives.

Toremoveovendoorforeasiercleaning:opento13R01L
hinges.Usesoapandwatertothoroughlycleanboththe

insideandoutsideofthedoor.Rinsewell.Toreplace:
graspdoorbysides,lineupdoorwithhingesandpush
firmlyintoplace.

NOTE: Soap left on doorliner causes additional
stains when the oven is reheated.

SoapandWater
Soap-FilledScouringPaa
CommercialOvenCleane

Coolbeforecleaning.

FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking

meat)willprolongthetimebetweenmajorcleaning.

PWYTE:Soapleft on liner causes additiona~stains when oven is reheated.

Rinse thoroughly.

FORHEAVYSOIL:Chooseanon-abrasivecleanerandfollowpackageinstructions.

Useofrubberglovesisrecommended.Wipeorrublightlyonstubbornspots.Rinsewell.
Wipeoffanyovencleanerthatgetsonthermostatbulb.Whenrinsingovenafter
cleaning,alsowipethermostatbulb.

PaperTowel
DryCloth

~SoapandWater

DONOT USE oven
cleaners,cleansingpowders
or harsh abrasives.

These

mightscratchthesurface.

Ifacidicfoods,suchastomatoes,lemonjuice,etc.,
shouldspillontherangewhileit is hot,usea dry
papertowelorclothtowipeuprightaway.“Whenthe
surfacehascooled,washandrinse.Forotherspills,such
asfatsmatterings,etc., washwithsoapandwaterwhen
cooledandthenrinse.Polishwithadrycloth.

shelves

Nomge Drawer

)SoapandWater
‘Dishwasher-Safe

ICommercialOvenCleaner

ISoap-FilledScouringPad

SoapandWater

Yourshelvescanbecleanedbyusinganyandall mentionedmaterials.Rinsethoroughly

toremoveallmaterialsaftercleaning.NOTE:Somecommercialovencleanerscause
darkeninganddiscoloration.Whenusingforthefirsttime,testcleaneronsmallpartof
shelfandcheckfordiscolorationbeforecompletelycleaning.

Forcleaning,removedrawerbypullingit all thewayopen,tilt upthefrontandlift out.
Wipewithdampclothorspongeandreplace.Neveruseharshabrasivesorscouringpads.

surfaceunitcoils

DO N(M’ USEdishwasher.
W IWYF

unitin any kind of

immerseplug-in

liquid.

Spattersandspillsburnawaywhencoilsareheated.At
end of meal,heatsoiledunitsatH. Letsoilburn off,
aboutaminute,switchunitsto OFF.Avoidgetting
cleaningmaterialsoncoils.Wipeoffanycleaning
materialswithdamppapertowelbejoreheatingunit.
Letunitcoolcompletelybgjiirehandling.

&Ywi Ilaw of marinades,fruitjuices,tomatosauces andbastingmaterialscontainingacids may cause discoloration.Spilloversshouldbe wipedup

Anti=TiDDevicebtiUationInstmctiom

forDetieeKtNo.342473

Adjacent cabinet or final
location of range side panel

3=

wAmING

Outside edge of bracket to be flush
with left or right side of range

\

eALL RANGESCANTIP

“ DJJKJRYCOULDlR.EsuLT

n’wmwLLABrIT-mm’

~

DE-VICE

PACKED

WH’HRANGE

eSEE msTRumloNs

‘-rods

~Phillips head screwdriver

01%“or adjustable wrench
The device attaches to floor or wall

to hold either right or left rear leg
leveler. If fastening to floor, be
sure that screws do notpenetrate

electrical wiring or phlmbing. If

this cannot be determined, use
shorter screws that will not
penetrate through flooring.

If the device came with your
range, it is shipped attached to the
lower range back. Remove and
discard the shipping screw that
holds the device and then follow
the instructions below.

1. Decide whether the device will
be installed on the right or left side
of range location.

Needed

Attachment to wall

Screw must

enter wood or metal

‘igwe 2

2. If the device side of the range is

adjacentto a cabinet,placethe
device againstthe backwalland
cabinetas shownin l?igure1.

If thereisno adjacentcabinet,
determinewherethelocationof
therangeside(paintedoutside
panel)willbe. Placethedevice
withitsoutside edgeatthis
locationand againstthebackwall.
SeePigure 1.

3. Determinewhetheryouwill
anchorthedeviceto theflooror
to thewall as showninI?igure2.
Fastenthedevicesecurelywith

the screwsprovided.Screwsare

self-driHingin wood,plywood,
particleand chip board,andmost
meta]framing.If attachingto

./.

,.

‘,

II

.,.

Bracket ~

5\

‘*

masonry, you can buy suitable
screws and anchors at a hardware
store. Use a masonry drill to drill
the required holes.

4. Using the wrench, back out the
four leg levelers at least two turns.

See your installation guide for more
leveling information before
positioning the range.

5. Slide the range into place. Be

sure rear leg leveler fully engages

slot in device. If range cannotbe

moved back far enough for rear leg

leveler to enter the device, move

device forward as required and

H

plate

I

f-

22

.—— .. . . =

———

—-

E

B

11

&/

MM.

Figure 1

L

v

4

1 T

Min.

.—

II 1!1

f’

30”

I

4

Ill / -i II

u

-_Ju

—

Minimum dimensions between cooktop and walls above cooktop

*See Figures 1 and 2 for allrough-in and spacing
dimensions.These dimensionsmust be met for safe use
ofyourrange.Electricityto therangecanbediscomected

at the outlet without moving the range if the outlet is in
thepreferred location (remove lower drawer).

- “To eliminatetheriskofbumsorfirewhenreaching
overhotsurfaceelements,cabinetstoragespaceabove

the coolctop should be avoided.If cabinet storage space

_

is to be pr&ided above the cooktop,the risk cfi be

--

—.

/

/-

/

/

/

i

Preferred electrical outlet area

Roughed-in dimensions

reducedby installingarangehoodthatsticksoutat
least5“beyondthefrontofthecabinets.Cabinets
installedabovea cooktopmaybeno deeperthan13“.

@TherangemaybeplacedwithO“clearance(flush)at
thebackwallandsidewallsof therangeif thefront
edgesoftherange sidepanelsstickoutbeyondthe
cabinetfrontsatleast 1/4”.SeeFigure2.

1<

6%”

2“

Preparation

1.Remove all tape andpackaging. Be sure to remove
clear plastic film that covers some chrome parts
(around glass oven doors, side trim) and any tape or

packaging from inside the oven.

2. Take the accessory pack out of the oven.

3. Check to be sure that no range parts
during shipping.

Shippingwireortape

~ & Removetheshippingwire or tapefromeachOfthe

+f~}~ircooktopelements(coilcooktopelementmodels

._.

=Joniy).

/ ‘~

havecomeloose

5. Level the range. For proper cooking and baking the
ra.rwemust be leveled:

u

a.Installtheovenracks(seetheUsingYourOven
sectionofthisbookforinstructions).

b.Usea 1%”openendwrenchoranadjustable
wrenchtoequallybackoutthefourleglevelerstwa

or threeturns each,

c.Put aspiritlevelorglassmeasuringcuppartially

filledwithwaterononeoftheovenracks.
d.Usethewrenchtoadjusttheleglevelers.

?—.

.-

..

mectrkallconnection

Werecommendthatyouhave the electricalhookupof
yourrange done by a qualifiedelectrician. Have the
electricianshowyou whereyourrange disconnectis
located.

Call your Electric Companyand ask which codes apply

in your area. If thereare no codes, you must follow the
NATIONALELECTRICAL CODE, ANSUNFPANO.
70-LatestEdition. YOUcan geta copy by writing:

NationalFire Protection

Association
BatterymarchPark
Quincy,MA 02269

If you fail to wire yourrangein accordancewith
governingcodes, you may createa hazardous condition.

Youmust use a threewire, single-phaseAC 120/240
Voltor 208Yi120 Volt,60 Hertz electricalsystem to
operateyour range.

Use #8wire and 40 Amp fise or circuitbreaker for
120/240Voltand 208Y/120 Voltsystems.

The range connector block is approved for copper wire

connectiononly. If you are connecting to aluminum
house wiring, you must use a specialU.L. approved
connectorforjoining copper to aluminum.

E local codesrequirean ungrounded neutral:

a.

Removegroundstrap.

b. Fasten the whitewire to the center terminal.
c. Use a groundingterminalor lead to ground unit in

accordancewith local codes.

To

MakeElectricalCkmmdion:

1.Removethejunctionblockaccesscover(onrange
back).SeeFigureAorFigureB.Somemodelswi!l
havea one-piecewirecovershownin Figure B.
Whenreinstallingtheone-piececover,makesurethat
wiredoesnotbecomepinchedbetweenwirecover
andmainback.

FigureA

-qtf---l

U

11

—

IL

Figure B

Three-wirecm-dCmmxtiml

/Ilk Iu Grounded

~ Neutral

\

u

h

Terminal

GroundStraD

GroundScrew

V’strain’e’iefc’amp

1.

Removethescrewsontheterminal block.

2. Installthethree-wirecordandthestrainreliefin the

holein thestrainreliefbracket.

3. Connecttheouterleadsto theouterterminalsand the
centerleadto the centerterminal.

Push the cordupward(to relievestrain)while

4.
tighteningthe strainreliefc1a.mP.

2. Usea 3-wire flexible cord kit marked forranges. If

range is rated between 8,750-16,500 watts, cord must

be rated for 40 Amps-1251250Volts.If range is rated

,

between 16,501-22,500watts, then the cord must be

rated for 50 Amps-1251250Volts.Mobile homes or

installationswhere local codes do not allow grounding
through the neutral require a 4-wire flexible cord. The
same cord sizing conditions described above apply.

3. Whenusingacordrated40 Amps,removethenext
to outermostknockout(

plate. Likewise, when using a cord rated 50

removetheoutermostknockout(171”diameter)inthe
plate.

4. Terminations shallbe either closed loop terminals or
open-end spade lugs with upturned ends.

178” diameter) in the connection

Amps,

‘Y&Hmustuse a damporstrainrelieftoholdthecod

-.

244=

——

.—— .

—.

Four-wirecord connection

und Screw

ReliefClamp

rain

1.Remove the screws on the terminalblock.

2. Remove the ground screw,then remove the ground
strap.

3. Install the four-wire cord andstrain relief in the hole
in the strain relief bracket.

4. Connect the red and black lead to the outside
terminals and the white lead to the center terminal.

5. Attach the green lead below thejunction block with
theground screwthat was removed earlier(step 2).

6. Push the strain relief upward (to relieve strain),while

@teningthestrain relief clamp.

.———

-——

—-

m UseTtisProbIemSolvek*

—-

~

Questions?

PROBLEM
OWN WILLNOT

WORK

FOOD

BROILPROPERLY

FOODDOESNOT
ROASTORBAKE
PROPERLY

DOESNOT

POSSIBLECAUSE
ID

Mcakesurethermostatcapillarybulbs(locatedin upper portionof oven) are securely

heldbythemountingclips,arenottouchingovensides,and are notcoatedwith anything.
~Plug on range isnot completelyinserted in theelectricaloutlet.
*The circuit breaker in your househas been tipped, or afuse hasbeen blown.
eOven controlsnotproperly set.

“OVEN CONTROL knob not setat BROIL.

Doornotleftajaras recommended.

Improper shelf position being used. Check
Food is being cooked on hotpan.
Cookware is notsuitable for broiling.

Aluminumfoilusedonbroilerpanrackhasnotbeenfittedproperlyandslit

as recommended.

@OVENCONTROLnot setcorrectly.
~Shelfpositionisincorrect.CheckRoastingorBakingGuide.
~Ovenshelfis notlevel.

gIncorrectcookwareorcookwareofimpropersizeis beingused.

Guide.

—

SURFACEUNITS
NOTFUNCTIONING

PROPERLY

JA foiltentwasnotusedwhenneededto slowdownbrowningduringroasting.
JSurfaceunitsarenotpluggedin solidly.
1Drippansarenotset securelyin the cooktop.

‘Surfaceunitcontrolsarenotproperlyset.

26

———..—

we’llBeThere

WM thepurchase ofyour newRCA.appliance, receive the

assurance that ifyou ever need itiormation or assistance,

we’lllx there. M you have to do iscdl-td-fke!

Our consumer serviceprofessionals

-.,-ill pro~de

-J.oL[i

RCAappliance,scheduled at a

mnethat’sconvenientforyou.Many

X Consumer Servicecompany-

perated locationsofferyouservice

todayor tomorrow,or at yourcon­venience(7:00a.m. to ‘7:00pm, week­days,9:00a.m.to2:00p.m. Saturdays).
(’)urfactory-trainedtechniciansknow

appliance insideand out—so

your

mostrepairs can be handled injust

onevisit.

Consumers with ilmpairecl hearing or
speech who have access to a TDD or a
c(~nven(.ionalteletypewriter may call

NO-’TI)DGEAC

request service.

expert repair serviceon

,

(860-833-4322jto

Youcanhavethe secure feeling that

GEConsumer Servicewillstillbe
there afteryourRCAproductwar-

rantyexpires.PurchaseaGEcontract
whileyourwarrantyisstillineffect
and you’ll receiveasubstantialdis­count.Withamultiple-yearcontract,
you’reassured of future serviceat
today’sprices.

I.ndivichdsapd.ifkdtoservice their

owna@iamxs canhaveneeded
partsoraccessoriessentdirectlyto

theirhome. Our partssystempro­videsaccessto over47,000Genuine
RenewalParts...and allare filly war­ranted. VISA,MasterCardand
Discovercardsare accepted.

user mairltenanceinstm.wtimls
containedin thisbookletcoverproce­dures intended tobeperformed by
anywser.Other servicinggenerally
shouldbe

vice ~ersmrmel. Gamtkm must be
exercisecl~ since i.rqmqxr servis%qj
maycause unsafe qerat.km.

referreci tOqmlifiecl ser-

Telecommunication Device for the Deaf

__.—

———

YOUR RCAIUU’’JGEWAWW

Saveproof of originalpurchasedatesuchas yoLwsalesslip or cancelledcheck to establishwarrantyperiod.

—-

B-

WHAT Is COVERED

FULLONE-YEARwARRAm

Foroneyear from date oforiginalpurchase,we
willprovide,freeofcharge, parts and servicelabor
in your hometo repair or replaceanypart of the

Rangethat fails because of a manufacturing defect.
This warranty is extended to the original purchaser

and any succeeding owner for products purchased
for ordinary home use in the 48 mainland states,
Hawaii and Washington, D.C. In Alaska the
warranty is the same except that it is LIMITED
because you must pay to ship the product to the
service shop or for the service technician’s travel

costs to your home.

WHAT’Is NOT Cavmum

~Service trips to your home to teach you how to

use the product.
Read your l.ke and Care mahxiaL If

anyquestionsaboutoperatingtheproduct,please
contactyourdealeror
lManager----ConsumerAffairs

RCAAppliances
ApplianceI?ark
Louisville,KY40225

@Improperinstallation.

[fyou

havean installationproblem, contactyour

dealer or installer.Youare responsiblefor providing

you thenhave

SERWCE

FOR

Weat RCA strive to provide the highest quality
products and service. Therefore we have designated
GE CONEXJNIERSERVICE,a leader irt the service
industry to fulfillyour service

applianceneed service,during warranty period or
beyond,lookin the
te]ephonedirectoryforGE

or an authorized RCA APPLIANCE SER~CER.

adequate electrical,gas, exhausting and other
connectingfacilitiesas described in the Installation
Instructionsprovicledwith the product.

@Replacementof house fuses or resetting of circuit

breakers.

~Failureofthe product ifit.isused forother than its

intended purpose or used commercially.

@Damage to product caused by accicknt,fire,

floodsor actsofGod.
WARRANTORISNOTRESIXXM3LEFOR

CON3EQUENJTIALDAMAGES.

White or YellowPages of your

needs.Shouldyour

CONSUMER SERWCE

)

D

Ii)

SomestatesdonotallowtheexclusionorImitationofincidentalor

consequential damages, so the above limitation or exclusionmay not
apply to you. This warranty gives you specific legal rights, and you
may also have other rights which vary fromstate to state. To know
what your Iegalrights are in your state, consuItyour localor state
consumer affairs officeor your state’s Attorney General.

PartNo. 164131913P065
PubNo. 79-4068

~~~~~(j7

Warrantoc RCAAppliances

~~firt~~~ l@pI ~t3~~e~etl C0~t2e~~~~ ~~~~

warranty,write:

Manager-Consumer Mfah
RCA Appliances
Appliance l?ark

Louisville, KY40225

L3BI15GL

L3B130GL