H m
Con@n&
AluminumFoil
20
Anti-TipBracket
3,5
Appliance Registration
2
Energy-SavingTips
5
Features
6-9
I
Instillation Instructions
5
Leveling
5
I
Model and SerialNumbers
2
Oven
E-21
Baking, Bating Guide
16,17
BroiJing,BroilingGuide 20,21
I
Control Settings
15
Door Removal
22
I
Light; BulbReplacement 15,22
Roasting, RoastingGuide 18,19
I
Therinostat Adjustment 23
VentDuct
22
I
Prob[em Solver
25
Repair Service
27
I
Safety Instructions
3,4
Surface Cooking
‘10-13
Control Settings
10
Cookware Tips
12, 13
models
RS46J
U4KJ
It isintendedtohelp you operate
andmaintainyournew range
properly.
Keepit handy foranswersto your
questions.
Ifyoudon’tunderstandsomething
or need more help, write (include
yourphone number):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY 40225
writedownthemodel
andserialnmbers.
You’llfind them on a label on
thefront of the range behind the
ovendoor.
These numbers are also on the
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesending in this
card, please write these numbers
here:
ModelNumber
Serial Number
Usethese numbers in any
correspondence or service calls
concerning your range.
Ifyoureceived
a
dmaged range...
.
—
bediately contacttie dealer (or
builder)that sold youtherange.
‘k!
“
*K&
.
.-
.
savetimeandlnonev.
Check the Problem Solveron
page25. It listscausesof minor
operatingproblems thatyoucan
correct yourself.
.
ANTI-TIP bracket suppfied. To
checkiftie bracketisins’ded
ad engagedproperly,removethe
drawer(on
models so equip@)
andinspecttherearlevelingleg.
M&esureitfitssecurelyinto
theslotinthebracket.
Formodelswithouta storage
drawer,carefillytiptherange
forwardtoch~k iftheANTI~P bracketisengagedwiththe
levelingleg.
If
you pullthe rangeoutfromthe
d foranyreason,makesure
therearlegisreturnedtoits
positionintie bracketwhenyou
pushMerwgeback.
...-<-----
@X(eephoodand grease filtem
Cleml
to maintain good venting
and to avoid grease fires.
@Do nottouchhmthg
elemen~ or hterior surface of
oven.Thesesufices maybehot
enoughtobumeventhoughtiey
aredarkMcolor.Duringand
af~r use,donottouch,orlet
clotig orotherflamable
ma&ridscontactsutiaceuti@,
areasnearbysurhceutiw orany
interiorareaoftie oven;allow
sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude
thecooktopandareasticingthe
cooklop,ovenventopeningand
surfacesneartheopening,and.
crevicesaroundtheovendoor.
Remember:TheinsidesLIrfice
oftheovenmaybehotwhentile
dooris opened.
I
. ..—.———.......
---
... .... .
----
surfaceCooItimgUnib
@
USEproper~a size—This
appliance is equipped with one
or more surface units of different
size. Select cooh~are having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose a portion of tie
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
@Never leave SUfiace Utim
mmndd at w kt **S.
Boilover causes smoking and
greasy
spilloversthatmaycatch
onfire.
@BeSmetip pm ad vent
duck are not Coveredmd are
b place.Theirabsenceduring
cookingcoulddamagerange
partsandwiring.
@mn’t usealumtium fotito
Itie dtip pa~ oranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
a shock,firehazardordamage
totherange.
@only Cetiin tyw ofglms9
glms/cetie, eatihenmre or
other glwed Conhinemare
Snitibleforrange-tipSertiee;
othersmaybreakbecauseofthe
suddenchangeintem~rature.
(Seesectionon “Surface
Cooking”forsuggestions.)
@Tomiti.ize the possibility
@fbuTm7ignitionofflammable
materials,and.spfllage,tie
handleofa co~~hinershouldbe
tL3rEedtoward.tie centerofthe
~~~g~w~~?oult&A$endingover
nearby
sllrface Ultih.
g?/\“
.,
,$yLz;9)7~<?:fqx-~c~~:
‘“face~dmr~to
PA2V?c$,yd LL.=.-. ~-:
~>.?~$?-l‘?
!;jf~,jj i~>}iu,,.-
-*WT=’~~skgcaGlrli~m .
5$?Q%”,S~~~~-.d\
.-
removabiesurfaceUtib. Don’t ‘
--
putthemh a tishwmher.
~~@ forf@Rg Shoddk as
&y w
xible. Frostonfrozen
foodsor moistureonfreshfotis ‘~ cancausehotfattobubbleup
andoversidesofpan.
-;___
@Alwaysheatfatsiowly9 md
r=. .
e--l
i--. .,.
;..
watchasitheats.
i=-.-...
{;: . ...
;
[...-
@
usedeep fat$Mrmometer
[“
~:’
wheneverpssible toprevent
!-
<
,.
overheatingfatbeyondtie
~;-
smotig point.
l-’
.-!1
t’:;
f-,
-?
)
1’
1
—.
~~~~~~g~~~~~~$Oit.floor ioverings
suchas cushionedvinyl or
carpeting. When movingthe range
on thistype of flooring, use care,
and itis recommendedthat these
simple and inexpensiveinstructions
be followed.
The rangeshouldbe instiled on
a sheetofplywood (or similar
material)as follows:l~en the
floor coveting ends at the~ront of
$herange, the area that the range
willrest on shouldbe builtup with
plywoodto the same level or higher
than the floor covering.This will
allowthe range to be movedfor
cleaningor servicing.
velingscrewsare located on
each corner of the base ofthe
range. Removethe bottom drawer
(on models so equipped) and you
can levelthe range on an uneven
floor with the use of a nutdriver.
To remove drawer,pulldrawer
outall theWayy tilt up thefront
andtalie it out.To replace
drawer, insert glides at back of
drawerbeyondstopon rangeglides.
Lift drawer if necessary to insert
easily.Let front ofdrawer down,
then push in to C1OSC.
@Use cookwareof mtiium weight
aluminum,with tight-fittingcovers,
and flatbottomswhich completely
covertie heated portion ofthe
sufiaceunit.
@Cook freshvegetableswith a
minimumamountof waterin a
coveredpan.
e W“tchfQOdSwhen bringingthem
quicMyto cookingtempera~res at
HGH heat. When foodreaches
cootig temperature, rduce heat
immediatelyto lowestsettingthat
WWkmp it cootig.
@Use Rsidud heatwith sufice
cookingwheneverpossible.For
example,when cookingeggsin the
shell, bring waterad e~s toboti,
then fiJrnto OFF positionand
coverwith lid to completethe
cooking.
~Use correctheatfor cookingtask
~GH—to stafl cooking
(iftime
Wows,donotuseWGHheatto
start).
MEDIUM HI—quickbrowning.
MEDIUM—slow frying.
LOW—fitishcooking most
quantities, simmer-double boiler
heat, finish tooting, and special
for srna~lquantities.
}VARM—tomaintain serving
temperature of most foods.
~when boiling water for tea or
coffee,
heatonly amount needed.
It is not economical to boil a
col~tainerfullof water for one
or two cups.
.-l a.. .
-.,
.“
)
.,
r
.r--,
..
i
ovenCoohg
@Preheatovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywitiout preh~ating.
If youfind preheating isnecessary,
watchthe indicatorlight, and put
foodin ovenpromptlyaftir the
lightgoesout.
a A]waYsturn OVenOFF before
removingfood.
~
~u~ingbaking,avoidfrequent
door openings.Keep door openas
short atime as possibleif it is
opened.
@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and
somedessertswill cook together
with a main-dishcasserole,meat
loaf, chickenor roast. Choose
foodsthat cook at the same
temperatureand in approximately
the sametime.
~Use residud heat in the oven
wheneverpossibleto finish
cookingcasseroles, ovenrneds,
etc.
Alsoadd rolls or precooked
dessertsto warm oven, using
residud heat to warm them.
..,.—.,..—— ---.———-..-,.
.,
*One surface unit ONindicator light on
RA511J,4 on I?A513J(one over each surface
unit control)
**No oven light on RA511J
AF
.-
see
page
2
I
2 Surface UnitControls
I
3 “ON” IndicatorLight/Lights
forSurfaceUnits
\ 4 Oven SetControl 15
15
15
14
/ 5 Oven TempControl
I 6 Oven CyclingLight
clock &
e
Min.Timer
I
7 AutomaticOven Timer,
Clock andMinute Timer
I
3 6-in.
18-in.
3 6-in.
3 6-in.
3 6-in.
36-in.
18-in.
18-in. 18-in.
18-in.
4 4 4
4
8 Stay-UpCalrod@SurfaceUnit
(Mayberaisedbutnotremoved
whencleaningunderunit.)
23
23
9 Plug-InCalrod@SurfaceUnit
(Mayberemovedwhencleaning
underunit.)
—_
10 Chrome-PlatedTrimRings
—-
andPorcelainDrip Pans
~w“
I
11 Chrome-PlatedTrimRingsand
AiuininumDrip Pans
2 6-in.
2 8-in.
4
e
e
22
4
22
I
12 OvenVentDuct(Locatedunder
rightrearsurfaceunit.)
22
13 OvenInteriorLight(Comeson
automaticallywhendooris opened.)
22
15
20
16
I
i4 OvenLightSwitch
Q
@
\ ~5 BroilUnit
I
I
1
I
] 16 BakeUnit (Maybe liftedgently
j forwipingovenfloor.)
2
15
15
I !7 Oven Shelves
!
18 OvenShelfSupports(LettersA, B,C and
D iildicatecookingpositionsforshelvesas
!
rccoinrncndedoncookingg~iides,)
Q
20
Q
[,
Q
a
-..1
Q Q
—.—
I
,
I
i :
7
t
.’
..... ..
.
“:
.
P
*
,,
I
Explained
on Dage
1 ModelandSerialINumbers
2 SurfaceUnitControls
+
+
3 “ON” IndicatorLigl~t/Lights 10
for SurfaceUnits
4 Oven Set Control u
5 OvenTempControl
15
2
@
I
.. .
6 Oven CyclingLight
15
7 AutomaticOvenTimer,
Clock andMinute Timer
8 Stay-UpCalrod@SurfaceUnit
(Maybe raised butnotremoved
when cleaningunder unit.)
3 6-in.
3 6-in.II
18-in.
1g-in.
23 3 6-in.
18-in.
‘-
9 Chrome-PlatedTrim Ringsand
22
AluminumDrip Pans
10 Oven VentDuct (Locatedunder
22
right rear surface unit,)
11 Oven Interior Light (Comeson
22
automaticallywhen door is opened.)
12 Oven Light Switch
15
4
I 13 Broil Unit
20
I
14 Bake Unit (Maybe lified gently
for wiping oven floor.)
16
/ 15 Oven Shelves
15
2
I
2
2
I
16 Oven Shelf Supports (Letters A, B, C and
D indicatecooking positions for shelves
as recommended on cookifigguides.)
e
20
I
[8 Storage Drawer
24
@
I
o
I
19 Anti-TipBracket
(See Installation Instructions)
3,5
.—-..—.......--————..
,,...—— _______.—.._—_______
....
,,
.
~~~f~~e coo~ngwith
Ititik HeatControk
l~ur surfaceunitsand controls
aredesignedtogiveyouaninfinite
choiceofheatsettings for surface
unitcooking.
AtbothOFF andHIGH positions,
thereisa slightniche so control
“clicks”atthosepositions; “click”
onHIGH marks the highestsetting;
thelowestsettingisbetweenthe
wordsWA~ andOFF. In a quiet
kitchen,youmayhear slight
ccc~ic~ng”soundsduring cooking,
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatsto highersettings
alwaysshowsa quickerchangethan
switchingto lowersettings.
..
.—-..
.—
l@
Step 1:Grasp controlknobad
pushin.
I
I
mGH
m~
m
mD
J
mw
Step 2: Turn either clockwiseor
counterclockwisetodesiredheat
setting.
control mustbepushedintoset
OdyfromorF position.when
control
isinany position other
than OFF,it maybe To@ted
withoutpushing
in.
Besure youturn controltoOFF
when youfinish cooking.An
indicatorlightwillglowwhen
ANY heaton anysurfaceunitison.
Quickstartfor cooking;
.—
bfig watertobofl.
--
-.
—
..-.—
...-.
.—#.,..
-
-$:
Fastq, pm broil;maintain ~&..
w::
fast boilonlargeamount
‘=R:’<
---
offood.
.—
Sauteandbrown;maintain
slowboilon largeamount
.-
offood.
Cookafterstartingat
HIGH; cookwithlittle
waterincoverd pan.
WW Steamrice, cereal;
maintainserving
temperatureofmostfoods.
NmE:
1. AtHIGH, MED HI, neverleave
foodunattended.BoiIoverscause
smoking; greasy spilloversmay
catchfire.
2. AtW-, LOW,meltchocolate,
butteronsmallunit.
I
designedfor cafiningpurposes.
Checkthe manufacturer’s
instructionsand recipesfor
preservingfoods.Be sure canner
isflat-bottomedand fitsoverthe
centerofyoursurface unit. Since
canninggenerateslargeamountsof
steam, be carefil to avoidburns
fromsteamor heat. Canning should
onlybe done on surface units.
Q. can I Covermy drip parls with
foil?
A. No. Clean as recommended in
CleaningGuide.
Q. can1use specialCooliing
equipment,likean Orientilwok,
011any surfaceUnik?
A. Cookwarewithoutfiatsurfaces
is notrecommended. The life of
your surfaceunit can be shortened
and the rangetop canbe damaged
from the high heat neededfor this
typeof cooking.
Q. why am I not getting the heat
1need from my units eventhough
I have the knobs an the right
setting?
A. After turningsurfaceunit off
and making sure it is cool, check to
make surethat yourplug-in units
are securelyfastenedintothe
surfaceconnection.
Q. why doesmy Cookware tilt
when I placeit {$Hthe surfacetit?
A. Becausethe surfaceunitisnot
flat, Make sure thatthe “feet” on
yoursurfaceunitsare sittingtightlv
i~~therangetop indentationand tne
reflectorring is flaton therange
surface.
Q. why isthe porceIain finish on
my cookware coming offl
A. If you setyour surfaceunit
higherthan required for the
cookwarematerial, andleaveit,
the finishmay smoke, crack, pop,
or burn dependingon the pot or
pan. Also, a too highheat for long
periods, and smallamountsof dry
food, maydamagethe finish.
—.
Potsthat extend beyond 1inch of
cookingelement’strim ring are not
recommended for most surface
cooking. However,when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO N~ USE
LARGE
DIAMETERCANNERS
01{~~~~ LARGE DIAMETER
Pms FOR FRYING OR BOILING
FOODS ~HER
THANWATER.
P%’lostsyrup or sauce rnixtures—
and al~types of frying-—cook at
~emperaturesmuch higher than
1>~~ilillgwater.
Such tempera~ures
cc>uldeventually harm cooktop
--x-.
- -)
:~{~rfa.cess~~rro~.]ndi~~gsurface units.
.. =
.-..--”
..-.,
<’
‘“\
i\--
-,...
observeFollowingPoink
incanting
1. Be sure the canner fits overthe
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’tmake enough contact with the
surface unit and take too long to
boil water.
PdGHT
m
.. ———.—.
...” . .
.T———.. . . .
3. When canning,use recipes and
procedures from repumblesources.
Reliablerecipes and procedures are
available from themanufacturer of
your canner; manufacturers of
glassjars for canning, such as Ball
and Kerr; and the United States
Department ofAgriculture
Extension Service.
4. Remember that canning is
a process that generates large
amountsof steam. Toavoidburx)s
from steam or heat, be careful
when canning.
N~E: If your range is being
operated
onlowpower(voltage),
canning may take longer than
expected, eve~~though directions
havebeen carefully followed. The
process time will be shortened by:
(1)using a pressure canner, and
(2) starting with I+OTtap water
for
fastest heating of large q~la]ltities
of water.
—.—,—— ___________,..- .. ____ . .__-.__..
1. Usemedium-or heavy-weight
2. Toconserve the mostcooking 3. Deep FatFrying. Do not overfill
cookware,Aluminumcookware
energy,pans shouldbe flat on the
kettlewith fatthatmayspillover
conductsheat fasterthanother
bottom,havestraightsidesandtight
when addingfood. Frosty foods
metals.Castiron and.coatedcast fittinglids. Match the sizeofthe bubblevigorously.Watchfoods
ironcookwareis slowtoabsorb
saucepanto the sizeof the surface
fryingat hightemperaturesand
heat, butgenerally cooksevenlyat
unit. A pan that extendsmore than keeprangeand hoodcleanfrom
LOWor MED settings.Steelpans
an inch beyondtheedgeof the trim accumulatedgrease.
maycookunevenlyif notcombined
ring trapsheat which causes
withother metals.
discolorationrangingfrom blueto
dark gray on chrometrim rings.
Directions andSetting
toSW Cooking
SettingtoComplete
cookingCookware
Comments
Cereal
Cornmeal,grits,
oatmeal
Covered
Saucepan
HIGH.In coveredpanbring
watertoboilbeforeadding
cereal,
LOWorWARM,thenaddcereal.
Finishtimingaccording
topackagedirections.
MED,tocook1 or 2minutes
tocompletelyblendin~ients.
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantoPreventboilover.
Cocoa
Uncovered
HIGH.Stirtogetherwateror
milk,cocoaingredients.
Bringjtlst toa boil,
HIGH.Atfirstperk,switch
heattoLOW.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to10minutesfor
8 cups,lessforfewercups.
I
Sz.icepan
coffee
+
Percolator
LOWtomaintaingentlebut
steadyperk.
LOW.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MEDHI
untilwhitesurejustset, about
3to5moreminutes.
LOW,thenadde~s. When
bottomsofeggshavejustset,
carefi~llyturnovertocookother
side.
LOW.Carefullyaddeggs,
Cookuncoveredabout5
minutesat MEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Eggs
Cookedinshell Covered
Saucepan
HIGH.Covereggswithcool
water.Coverpan,cook
untilsteaming,
MEDHI.Meltbutter,add
eggsandcoverski]]et.
Friedsunny-side-up Covered
Skillet
Uncovered
Skillet
Friedovereasy HIGH.Meltbutter.
Poached Covered
Skillet
Uncovered
Skillet
HIGH.Incoveredpanbring
watertoa boil.
Removecookedeggswithslotted
spoonor pancaketurner.
EMScontinuetosetslightlyafter
cooking.Foromeletdonot stir
lastfewminutes.Whenset, fold
inhalf.
Scrarnblcd
or omelets HIGH.Heatbutteruntillight
goldenincolor.
.—
Fruits Covered
Saucepan
Covered
Skillet
Uncovcr~d
Skillc!
~
HIGH,Incoveredpanbring
fnlitandwatertoboil.
LOW.Stiroccasionallyand
checkforsticking.
Freshfruit:Use 1/4to 1/2cup
water perpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,
allowmorecookingtime,
~-lIGH,Meltfat, thenaddmeat.
S\vitchtoMEDHI tobrown
meat..4ddwateror otherliquid.
LOW.Simmeruntilfork
tender.
Meatcanbeseasonedandfloured
beforeit isbrowned,ifdesired,
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1 to
2hours.BeefStew:2to3hours.
PotRoast:21/~to4hours.
Panfryingisbestforthinstca.ks
andchops.Ifrareis desired,preheatskilletbeforeaddingmeat.
MEDHIor MED.Brownand
cooktodesireddoneness,
turningoveras needed.
...,,.
,,<
....
4
... . ..
.—.—.-
SettingtoComplete
Cooking
LOW,Coverskillet and
cookuntiltender.
Uncoverlastfewminutes.
~i~tiO~S and Setting
toStart Cooking
comments
Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10
minutes.Uncoverandcook,turning
occasionally10to20 minutes.
Amoreattention-freemethod
istostartandcookat MED.
Food
FriedChicken
Cookware
HIGH.Meltfat,Switchto
MEDHItobrownchicken.
HIGH.Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HIGH.Meltfat.Switchto
MEDtobrownsIowly.
HIGH.
Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
Covered
Skillet
MEDHI.Cook,turning
overasneeded.
Panfriedbacon Uncovered
Skillet
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Covered
Skillet
LOW.Coverandcook
untiltender.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredor stewed
meat;chicken;cored
beet smokedpork;
stewingbeef;tongue;
etc.
Meltingchocolate,
butter,marshmallows
Addsaltorotherseasoning
beforecookingif meathasnot
beensmokedor otherwise
cured.
LOW.Cookuntilfork
tender.water should
slowlyboil),For verylarge
Covered
DutchOven,
Kettleor
Large
Saucepan
I
loads,mediumheatmay
beneeded.
Whenmeltingmarshmallows,add
milkorwater.
Ww. Allow10tos minutesto
meltthrough.Stirtosmooth.
Small
Uncovered
Saucepan,
Usesmall
surfaceunit
Skilletor
Griddle
Wncakesor
Frenchtext
Cook2to3minutesperside. Thickbattertakesslightlylonger
time.~m overpancakeswhen
bubblesrisetosurface.
MEDHI. Heatskillet8 to
10minutes.Greaseiightly.
RSb
Noodlesorspaghetti
MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HIGHmaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughkettleto
preventboilover.Pastadoubles
insize whencooked.
Covered
LargeKettle
orPot
31GH.In coveredkettle,bring
;akedwatertoa boil,uncover
indaddpastaslowlyso
}oilingdoesnotstop.
Cookershouldjiggle2to 3times
perminute.
31GH.Heatuntilfirstjiggleis
Ieard.
MEDHIforfoodscooking
10minutesor less.MEDfor
foodsover10minutes.
Ressure Cooking ?rcssure
Cookeror
Canner
Uncovered
Saucepan
Stirfrequentlytoprevent
sticking.
LOW.Tofinishcooking.
iIGH.Bringjust toboil.kddings, Sauces,
Candies,Frostings
Fkgetilbles
Fresh
IIGH.Measure1/2to 1inch
/aterinsaucepan,Add
saltandpreparedvegewble.
Incoveredsaucepanbring
toboil.
HIGH.Measure waterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HIGH.Inskilletmeltfat.
Uncoveredpanrequiresmore
waterandlongertime,
MED.Cook1pound10
to30 or moreminutes,
dependingontenderness
ofvegetable.
Covered
Saucepan
Breakupor stirasneededwhile
cooking.
LOW.Cookaccordingto
timeonpackage.
Covered
Saucepan
Frozen
MED.Addvegetable.
Cookuntildesired
tendernessis reached.
WARM,Coverandcook
accordingtotinle.
Turn
over or stirve,gembieas
necessary
for evenbrowning.
Uncovered
Skillet
Covered
Saucepan
Tripleinvolumeaftercooking.
TimeatWARNi,Rice: 1cuprice
and2 cupswater-25 minu~ss.
Grits: i cupgritsand4 CUI)S
w2ter--~,Omimrtes.
HIGEI.Bringsaltedwatertoa
~ojl.
-“—....——...”..——
—.
- ...---.-...-.—..—..—
-----—-—-....
.’
..” .
The automatic timer andciock on
yourrangeare helpfuldevicesthat
serveseveralpurposes.’Theknob
locations on somerangemodels
~nayvary and willlook likeone of
thetwo setsof timersbelow.
Tosetclock
TOs~~ THE CLOCK, ~USh t~I~
c~nt~~ knob in
and turn the clock
handsto the correct time. (The
MinuteTimer pointer will move
also, let knob out, turn theTimer
pointer to OFF.)
TosetMinutemmer
The Minute Timer has been
combined with the range clock.
Use it to time ailyour precise
cooking operations. You’ll
recognizethe Minute Timer as the
pointer which is different in color
and shape than the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without
p~Isl~iBIgi~~,until pointer reaches
number of minutes you wish to
time. (Minutes are marked, up to
60, in the center ring on the clock.)
A[the cnd of the set time, a buzzer
sounds to tell youtime is up. Turn
knob. witi30ut pushi~~gin9~~ntii
pointer reaches OFF and buzzer
Si(}ps.
UsingAutomaticTimer,youcan
TIME BAKEwiththe ovenstarting
immediatelyand turningoff atthe
StopTime setor setboth DELAY
START(somemodelsmay say
START)and STQPdialsto
automaticallystart andstopoven
ata later time of day.It takesthe
worryout of not being home to
startor stopthe oven.
Settingthe dials forTIME BAKE
isexplainedin detailon page 16.
Model RB532GJ
clock and Minute
mmer
Thismodel has a time ofday clock
andminutetimer but does not have
START and S~P dials needed for
TIMEBAKE function.
QllestionsandAmw’em
Q. Howcan I usemy NIinute
Tnmer
tomake my surface
cookingeasier?
A. ‘{ourMinuteTimer willhelp
timetotalcookingwhich includes
timetoboi~foodandchange
temperatures.Donot judge cooking
timebyvisiblesteamonly.Food
willcook in coveredcon~iners
eventhoughyoucan’tseeany
steam.
Q. Must the Cloel<be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A. Yes,
ifyou wishto setthe
DELAYSTARTor
STOPdialsto
turn on and offat set times during
timed functions.
Q. Can I use the M~nute~mer
during oven cooking?
A. The Minute Timer can be used.
during anycookingfunction. The
and S~P dials) are used with
TIME BAKE functiononly.
o-
&i. i-
.-~@._
Q. Can I Changethe Clockwhile
I’mTinle cookingin the oven?
A. No. The clockcannotbechanged
during any programthat uses the
oventimer. Youmust either stop
those programs or wait until they
are finished beforechanging time.
t
r
$i-~l.Lookat thecontrols. Besure
,-,
..
‘=:;sFyoLIunderstand how to setthem
properly.Read overthe directions
fortheAutomaticOven Timerso
youunderstandits use with the
controls.
2. Check oveninterior. Look at
theshelves.Takea practicerun at
removingandreplacingthemproperly,
[ogivesure, sturdysupport.
3. Readoverinformationand tips
thatfollow.
4. Keep thisbook handy soyoucan
referto it, especiallyduring the
firstweeksofgetting acquainted
withyour range.
“..
\
?
,;’
..-
,c--”~,
+3
1
. .
.-.
.-
The controls for the oven(s)are
marked OVEN SET and OVEN
TEMR OVENSET has settingsfor
BAKE,TIME BAKE(on modelsso
equipped),BROIL and OFF. When
youturn the knob to the desired
setting,the proper heating unitsare
Ihenactivatedforthat operation.
QVENTEMP maintainsthe
temperature
yOLIset, from WARM
([50°F.)to BROIL
(550”F.).
Tile o~/encycli~lg Light
glows
i~l]tilthe ovenreaches your selected
temperature,thengoesoffandonwith
{hcovenunit(s)duril]gcooking.
PREHEATINGtheoven, even to
~~~g~~[el~]perat~lresettings, is speedy
-–rarely moi-cthan about 10minutes.
l~reheatthe oven only when
ilLSCeSSaI’y.JViOStfOOdSwill COOk
s:;tisi’actori~y witlloutpreheating.
.,
j1.you f~~~dpreheating IS~~e<;ess~.ry,
~{~cpall ejleoll the illdic’!torlight
::i;{i]Jili fi)o[
I illtile ovenpromptiy
‘.=-a..j~g~ligoes Oui.
::iiiJl
.
-—-—--
.- . ...——.-.—.....——
----
...- ....- ..
ovenInteriorShelves
The shelve(s)are designedwith
stop-lockssothat whenplaced
correctly on the shelfsupports,
they(a) will stop beforecoming
completelyfromtheoven,and(b)
till not tilt whenremovingfood
fromor placingfoodon them.
~ mMO~ shelve(s)fromthe
oven,iifiup rmr ofshelf, pull
forwardwith stop-locksalongtop
ofshelfsupports.Be certainthat
shelfiscoolbeforetouching.
TO WPLACE shelve(s)inoven,
insertshelfwithstop-loch resting
on shelfsupports.Push shelftoward
rear of oven;it willfallintoplace.
Men shelfis inproper position,
stop-lockson shelfwill run under
shelfsupportwhen shelfis pulled
forward.
shelf Podtiom
The ovenhas four shelfsupports
marked A (bottom), B, C and D
(top). Shelfpositionsfor cooking
food are suggestedon Baking,
Roastingand Broilingpages.
ovenLight
(on models so equipped)
I
i - ---
I
I
—w–
-
w=-. .-. .
Thelight comeson automatically =>---whenthedoor isopened.On models
@=.-~—:r
with ovenwindowuse switch to
w.–
~--—.
turn lighton and offwhen door
d=-,
is closed.
--------_
-——
~~:: .--..–
Switchis locatedon frontof door. E=-. -
-.=- .gw-:
T:% y E3
‘,= al !+~q~hg:
Jua.hd..
Whencooking
a foodforthefirst
timeinyour newoven,usetime
givenon recipesas a guide. Oven
thermostats,overa pe~iodofyears,
may“drift” fromthefactorysetting
anddifferencesin timingbetween
an oldand a newovenof5 to 10
minutes are not unusualand you
maybe inclinedtothinkthatthenew
ovenis notperforming correctly.
However,yournewovenhas been
setcorrectlyat the factoryand is
moreapt to beaccurate than the
ovenit replaced.
How to set Your Range
for Baking
Step 1: Place foodin oven,being
certain to leaveabout 1 inch of
spacebetween pans and wallsof
ovenforgood circulation ofheat.
Closeoven door. During baking,
avoidfrequent door openingsto
preventundesirable results.
Step 2: TurriOVEN SET knob to
BAKEand OVEN TEMP knobto
temperature on recipe or on Baking
Guide.
Stop 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
R[o%vto ‘riE2’2@BalLe*
thatyouset.ExamplesofLnmediate
Start
(oven turnson nowandyou
setit toturn off automatically)or
Delaystart and stop (settingthe
oventoturn on automaticallyat a
latertime and turn offat a preset
stoptime)will be described.
How h set betik
SW” and Automatic Sbp
N~E: Beforebeginningmake
sure thehands ofthe range clock
showthecorrect time ofday.
ImmediateStart issimply setting
ovento startbakingnowand turning
off at a later time automatically.
Remember, foodscontinuecooking
after controls are off.
step 1:Toset Stop Time, push in
knob on STOP dial andturn pointer
to time you want oventoturn offi
for example6:00. The DELAY
STARTdial (some models may say
START)should beat the same
position as the timeof day on clock.
Step 1:Toset starttime, push in ~~
knobon DELAYSTARTdid and
turnpointer totimeyou wantoven
toturn on, forexample3:30.
Step 2: Toset StopTime, push in
knobon STOPdial and turn pointer
totime you wantovento turn off,
B–
forexample6:00. This means your
recipecalled for twoand one-half
hoursofbaking time.
N~E: Time on S~P dial must .-. ~.
be laterthan time shownon range
“-+
clock and DELAYSTARTdial. _ -.
Step 3: Turn OVEN SET knob to
~.
TIME BAKE. Turn OVEN TENIP ~
knob to 250”F. or recommended.
~,
f
temperature.
\
Place food in oven, close the door
f;
1
and automatically the ovenwill be :
turned on and off at tl~etimes you
[
haveset. Turn OVERJSET to OFF
~
f.
and remove food from ove~].
I
f’
OVEN INDICN~OR LIGHT(s) at
~
TIME BAKE setting may work
{
i
differently than they do at BAI<E
[
\
setting. Carefully recheck the steps
,
given above. If all operations are
done as explained, oven will
(’”-\\/
{,; “
-;,)~
operate as it should.
G
(
‘~on Ellodels equippsd Y~JitlQ
/“””:\
,.-
(j
~~rw~ ‘BFaE<m.
‘\ .’
. .
——. ...... -.—---—-—.-—---——-- -
1,Aluminumpansconductheat 2. Dark or no~~-shinyfinishesand
3. Preheatingthe ovenisnot always
quicMy.For mostconventional glasscookwarege~~erallyabsorb
necessary,especiallyfor foods
Overbrowning.For-best~~owning
lightercrustsare desired. ~pid
results,werecomend dullbottom
browningofsome foodscan be
surfacesforcakepansandpieplates. achievedby preheatingcast iron
cookingtimes, preheatinggives
bestappearance
andcrispness.
4. C?penthe ovendoor to check
foodas little as possibleto prevent
unevenheating andto saveenergy.
cookware.
Food
Oven
Tempemture
400”-475°
350°-4000
400°-4500
350°
400°-4250
375°
350”-375°
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
$heif
Position
Bme,
Minutes Comments
Bread
Biscuits(\A-in.thick)
Coffeecake
Cornbreadormuffins
Gingerbread
.Muffins
Popovers
Quickloafbread
Yeastbread(2loaves)
E-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigeratedbiscuitstake
2to4 minuteslesstime.
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorGlassLoafPans
MetalorGlassLoafPans
B,C
B,A
Preheatcastironpanforcrispcrust.
B
B
Decreaseabout5minutesformuffin
mix,orbakeat450°F.for25minutes,
thenat350°F.for10to 15minutes.
A, B
B
B
A,B
Darkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
~~]ain~ol]s
/ Swee[rolls
lhinyOblongorMuffinPans
ShinyOblongorMuffinPans
A,B
B.A
30-55
10-15
45-60
Two-piecepan isconvenient.
Linepanwithwaxedpaper.
AluminumTubePan
MetalJellyRollPan
Metal orCeramicPan
A
B
A
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4
hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
Metal orCeramicPan
ShinyMetalMuffinPans
A, B
B
Paperliners producemoremoist
crusts.
Use300°F,and ShelfBforsmallor
individualcakes.
1Cupcakes
I
1
Fruitcakes
I
Layer
MetalorGiassLoafor
TubePan
ShinyMetaiPanwith
satin-finishbottom
ShinyMetaiPanwith
satin-finishbottom
Meml
or GiassLoafPans
A,B
B
B
I
Layer,chocoiate
Bj Loaf
I
Cookies
Brownies
Drop
Refrigerator
B,
c
B,C
B,C
32)0-3500
350°-400”
400°-4250
375°-4000
350°-4000
300°-3500
325°
Barcookiesfrommixusesametime.
UseSheifC andincreasetemp.
Metal orGiassPdns
CookieSheet
CookieSheet
CookieSilect
25°F,to50”F.formorebrowning.
B,C
Roiiedor siiced
-+
A, B,C
B
Reducetemp.to300°F.foriarge
custard.Cookbreador ricepudding
withcustardbase80to90minutes.
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiest~se400°F.andincrease
time.
Toquicklybrownmeringue,use
400°F,for8 to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B,A
A, B
B
B
325°-4000
32~0-~750
300°-3500
60-90
30-60
30-75
.—— ...—.—
Increasetimeforlargeamo~lnt
or size.
A, B.
c
A, 5, C
~,
.—.—.-—-.,-——.
—.—.—..—
17
—.
. ,—
—---- —....,.—---.—-.-——......-
.
;,.
_
Roastingis cookingbydry heat.
Tendermeator poultrycan be
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbelowand steady,keep
spatteringto a minimum.When
roasting,it isnot necessaryto
sear, baste, coveror add water
toyour meat.
Roastingisreally a baking
procedureusedformeats.Therefore,
ovencontrolsare set to BAKE.
(Youmayhear a slightclicking
sound, indicatingthe oven is
workingproperly.) Roastingis
easy;just follow these steps:
Step 1: Check weight of meat, and
place, fatside up, on roastingrack
ina shallowpan. (Broilerpan with
rack is a good pan for this.) Line
broiIerpan withaluminumfoflwhen
usingpan for marinating, cooking
with fruits, cooking heavilycured
meats, or for basting foodduring
cooking. Avoidspillingthese
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or Bposition. No preheating is
necessary.
Step 4: Most meatscontinueto
cookslightlywl~ilestanding,after
beingremovedfrom theoven.
Standingtime recommendedfor
roastsis 10to20 minutesto allow
roastto firm up and makeit easier
to carve. Internal temperaturewill
riseabout 5° to 10°F.;~ocompensate
fortemperature rise, if desired,
removeroastfromovenat5° to 10”F.
lessthan temperatureon guide.
NOTE: Youmay wish to use TIME
BAKE, as described on page 16,to
turn ovenon and offautomatically.
Rememberthat food will continue
to cookin the hot ovenand therefore
shouldbe removedwhen the desired
internaltemperature has been
reached.
@Frozen roasts ofbeef, pork,
lamb, etc., can be started without
thawing,but allow 10to 25 minutes
per pound additionaltime (10
minutesper pound for roasts under
5 pounds, more time for larger
roasts).
@Thaw most frozen poultry before
roasting to ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Followdirections given
on packer’s label.
A. Checkingthe finishedinternal
temperatureatthe completionof
cookingtime isrecommended.
TemperaturesareshowninRoasting
Guideon oppositepage. For roasts
over8 pounds,cookedat 300°F.
with reducedtime, check with
thermometerat half-hourintervals
after halfthe timehas passed.
Q.why is my
roastCrumbling
when I try
tocarve it?
A. Roastsare easier to slice if
allowedto cool 10to 20 minutes
after removingfrom oven.Be sure
to cut acrossthe grain ofthe meat.
Q. Do I need
to preheat my
@
oven each timeI cook a roast
or poultry?
A. It is rarely necessary to preheat
~
youroven, only for very small
m“
roasts, which cook a short length ~---.
-=
oftime.
~~y
Q. when buying
a roast, are
there any special tips that would
help me eOOk it mOre evenly?
A. Yes.Buy a roast as even in
thickness as possible, or buy rolled
:
roasts.
Q.
canI seal the sidesofmy foii
~
“tent” when roastinga turkey?
.
A. Sealing the foilwill steam the
~
meat. having it unsealedallowstie
1
air to circulate and brown the meat.
\
thermometerfor moreaccurate
doneness.(Do notplace
thermometerin stuffing.)
&feat
Tendercuts;rib,highqualitysirlointip,
rumportopround*
LambLegor bone-insfloulder*
Vealshoulder,legor loin*
Porkioin,riborshouldery
Ham,precooked
temperaturerise, if desir;d, remove
roastfrom ovenat 5°to IO”F.less
thantemperatureon guide.
Oven
Temperature
325°
325”
325°
325°
325°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
Well Done:
ApproximateRoastingTime,
inMinutesper Found
3to5-lbs.
6to$-lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45 30-40
35-45
30-40
10minutesperpound(anyweight)
Under10-lbs.
10to15-lbs.
20-30 17-20
‘Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
I
‘oultry
3to 5-lbs.
Over5-Fbs.
ChickenorDuck
325°
WellDone: 35-40
30-35
Chickenpieces
375°
Well Done: 35-40
10to M-lbs.
OverE-lbs.
Turkey
325°
WellDone:
20-25
15-20
Internal
TemwratureT
130°-1400
150°-1600
170°-1850
1300-1400
150°-1600
170°-1850
170°-180°
170°-1800
125°-1300
170°
185°-1900
185°-1900
In thigh:
185°-190°
..-
Broilingiscookingfoodbyintense
radiantheat fromthe upperunitin
theoven.Most f~shandtendercuts
ofmeatcan be broiled. Follow
thesestepsto keepspatteringand
smokingto a minimum.
Step 1:If meat has fator gristle near
edge,cut verticalslashesthrough
bothabout2“ apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8”thick.
Step 2: Place meat on broilerrack
in broiler pan which comes with
range.Alwaysuse rack sofatdrips
intobroiler pan; otherwisejuices
maybecomehotenoughto catchfire.
S&p3:Msitionshelfonrecommended
shelfpositionassu~ested inBrofling
Guideon oppositepage. Most
broilingis done on C position, but
ifyour range isconnected to 208
volts,you may wish to usehigher
position.
Step 4: Leavedoor ajar a fewinches
(exceptwhen broiling chicken).
The door staysopen by itself, yet
theproper teinperatureis maintained
in the oven.
Step 6: ~rn foodonly onceduring
cooking.Time foodsfor firstside
per BroilingGuide.
Turn food,then usetimesgivenfor
secondsideas a guideto preferred
doneness.(Where twothichesses
and timesare giventogether,use
firsttimes givenfor thinnestfood.)
Step %Turn OVEN SET knob
to OFF. Servefoodimmediately,
and leavepan outsideovento cool
during meal foreasiestcleani~lg.
use of Alminum Fail
I
/1
1. If desired, broilerpan maybe
linedwith foiland broiler rack may
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITSIN RACK. Broiler racksare
designedtominimize smokingand
spattering, andto keep drippings
coolduring broiling. Stoppingfat
and meatjuices from drainingto
thebroi~erpan preventsrack from
serving itspurpose, andjuices may
become hotenough to catchfire.
2. DO N~ place a sheet of
aluminum foilon shelf. Todo so
mayresultinimproperlycooked
foods,damage to ovenfinish and
increase in heat on outsidesurfaces
ofthe oven.
3. If desired, a sheetofaluminum
foilmaybe used on floor ofthe oven
u~zderthebake unit. BE CERTAIN
FOIL DOES PJOT‘~OUCH
BAICE
UINJIT.
Aluminum foil used in this
waymayslightlyaffecttie browning
ofsome foods. Ci12F~gefoilwhen it
beconles Soiled.
Questions &Amwers
Q. Wily sbo[~ldI leave tlBedoor
closed&henbroilingChieiken?
A, Chicken is the onlyfood
recommendedforclosed-door
broiling.This isbecause chickenis
relativelythickerthan other foods
youbroil. Closingthe door holds
moreheat in theovenwhich allows
chickento cook evenlythroughout.
Q. W’henbroiling, is it necessary
to always use a rack in the pan?
A. Yes.Using therack suspends
themeat overthe pan. Asthe meat
cooks,thejuices fallinto the pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler,thus preventingexcessive
spatterand smoking.
Q. should I salt the meat before
broiling?
A. No. Saltdrawsout thejuices
and allowsthemto evaporate.
Alwayssalt afier cooking. Turn
meat with tongs;piercing meat
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side ofien
with butter.
Q. my ~~emy m=~ ~~t tRR~Bti~g
out as brown as they should?
A. In some areas, the power
(voltage)to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are usingthe
recommended shelf position. Broil
for longestperiod of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broi~~r
rack to prevent maa%tfrom stic!hg?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enoug]~to prevent
meatstickingto‘hesurface,However,
sprayingtilebroiler rack lightlywith
a vegetable cooking spraj~before
cooking will
makecleanupeasier.
——.——
—..—.,,-,...—. -----
~.s
3
~j.~~::.
;,~ ~~~ ~. AIw~ys use broiler pan and rack
Toslasl~,cut crosswisethrough
6. Broilerdoesnotneed tobti
thatcomes with your oven.It is
outerfatsurfacejust totheedgeof
-..
preheated.However,forvery thin
.,
____
-----
designedto min{mizesmokingand
spatteringby trappingjuices in the
shieldedlo-werpart ofthepan.
2. Ovendoor shouldbe ajar for all
foods exceptchicken;there is a
special position on door which
holdsdoor open correctly,
themeat. Use toilgsto turn m~al
overto preventpiercingmeat and
losingjuices.
4.
Ifdesired, marinatemeatsor
chickenbeforebroiling.Or brush
with barbecue sauce last5 to 10
minutesonly.
conventionallybroiledby
positioningthe ovenshelfat next
lowestshelfpositionand increasing ~.--. :-..
cookingtime givenin this guide
1%timesper side.
~-m.”A-m.
—...—,_.=
3. For steaksand chops, slashfat
evenlyaroundoutsideedgesofmeat.
5. When arrangingfoodon pan,
do notlet fattyedgeshangover
sides, which could soilovenwith
fatdripping.
8. If yourovenisconnectedto
208Volts,raresteaksmaybe broild ~..,.,- -bypreheatingbroilheater and ----
.-
Quantityandlor
Shelf
Food Thickness %sition
First Side
I
SecondSide
Time,Minutes Time,Minutes
I
Bacon
%-lb.(about8
I
c
thinslices)
+
=
Upto8 pattiestakeaboutsametime.
‘ l-lb.(4patties)
‘hto %-in.thick
I
c
GroundBeef
We]]Done
BeefSteaiB
,Rare
.Medium
WellDone
l-inchthick
c
(1to 1%-lbs.)
c
c
lfi-in. thick c
(~to2fi-]bso)
c
c
1whole
A
(2(02fi-lbs.),
splitlengthwise
2to4 slices c
1pkg.(2)
2(split) c
7
9
13
10
15
25
7
9
13
7-8
i4-16
20-25
Steakslessthan1inchcookthrough
beforebrowning.Panfryingis
recommended.
Slashfat.Rare
Medium
WellDone
Chicken
Reducetimesabout5to 10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
35
10-15
BakeryProducts
Bread(Toast)or
ToasterPastries
EnglishMuffins
I.oijster‘Fails
(6to8-f~L,each)
Spaceevenly.PlaceEnglishmuffins
cut-side-upandbrushwithbutter,if
desired.
Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.
3-4
13-16 Donot
turnover.
2-4 B
l-lb.fillets% to
Ic
5 5
8 8
Handleandturnverycarefully.
Brushwithlemonbutterbefortiand
duringcookingifdesired.Preheat
broilertoincreasebrowning.
I
‘h-in.thick
I
l-in,thick
IB
Increasetimes5to 10minutesperside I
for 1%-inchthickorhomecured.
Slashfat.
i
2 (%inch)
I
c
Z
(1-in,thic;k) .
B
lbour1lb,
...—
t
,(.
i.8 4-7
10
10
10
4-6
17
]~-14
--—..--=—— . .—- .
-1
Slashfat.
I
Ifdesired,splitsausagesin half
lengthwise;cutinto5 to6-inchpieces.
I
>
6 i-2
i’
,
i
1
,:
1’
[
I
—..—
——
—.— ........ . ...-.---!.. —-— -.
.,
Propercare and cleaningare
importantso yourrdngewillgive
yot~efficientaridsatisfactory
service.Followthesedirections
carefullyincaring for yourrangeto
assuresafeandpropermaintenance.
Theporcelainenamel cooktopis
sturdybutbreakableif misused.
This finishis acid-resistant.
However,anyacid foodsspilled
(suchas fruitjuices, tomatoor
vinegar)shouldnotbe permitted
toremain on the finish.
cleaningundertheRange
(on nkodelsequippedwith
bottomdrawer)
The area under the range of models
equippedwith a bottom drawercan
bereached easily for cleaningby
removingthebottomdrawer.TO
remove,pulldrawer out all the way,
ti~tup the front and removeit. To
replace, insert glidesat back of
drawerbeyondstopon rangeglides.
Lift drawerif necessary to insert
easily.Let front of drawer down,
then push into close.
ovenventDuct
Yo~~rrange is ventedthrougha duct
locatedunder the rightrear surface
unit. Clean the duct often.
,, .
.
Toremove:
~Make sure unit is cool.
@Lifi up right rear surface unit.
~Removedrip pan and ring.
~Lifi outoven vent duct.
Toreplace:
@Place the part over the oven vent
located below the cooktop with
opening of the duct under the round
opening in the drip pan, It is
important that the duct is in the
correct position so moisture and
vapors from the oven can be
released during ovenuse. NOTE:
Never cover the hole in the oven
ventduct with aluminum foilor
any other material. This prevents
the ovenvent from working
properly during any cooking cycle.
RemovableovenDoor
LampReplacement
(on modelsso equipped)
.-.-.—.-----.
.——
.,_____.“
The ovenlamo (bulb)is covered
with a glass r~inovablecover which
isheld in place witha bail-shaped
wire.Removeovendoor,ifdesird,
to reach covereasily.
To
remove:
~Holdhand under cover so it
doesn’tfall when released. With
fingersof same hand, firmly push
back wire bail untilit clearscover.
Lift off cover. DO N~ REMOVE
ANY SCREWS.
@Replacebulb with 40-watthome
appliancebulb.
To replace
Cover:
=Place it into groove of lamp
receptacle. Pull
wirebailforward
tocenterofcoveruntilitsnapsinto
place.Wheninplace, wireholds
coverfirmly.Becertainwirebailis
indepressionincenterofcover.
~Connectelectricpowertorange.
Clean
the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. Tomake
cleaning easier, stay-upunits lift up
and lock in the up position, a~~d
plug-in units are removable.
. ..-—-—
—.—..-.-.-. .
Repeated lifting oftheplug-in
Youcan lifi a stay-upunit upward
about6“and it willlock in the up
position.
Toreposition the Say-llp unit:
s Replace the drip pan and trim
ringintothe recess in the cooktop.
~- @Put the trim ring in place overthe
- drip pan. The drip pan must be
-
underthe trim ring.
QGuidethe surface unit into place
so it fitsevenlyinto the trim ring.
Plug-inunitscan be removed.
Terminals
To
replacea plug-inunit:
@
Firstplace the drip pan, thenthe
trimringintothe sufiaceunitcavity
foundon top ofthe cooktopsothe
unitreceptaclecan be seenthrough
theopeningin the pan.
@Insert theterminals of theplug-in
unitthroughthe openingin the drip
pan and intothe receptacle.
@Guidethe surface unit intoplace
so itfits evenlyinto the trim ring.
Note: The drip pan must be under
the trim ring.
CAUTION
@Do notattemptto clean plug-in
surfaceunits in an automatic
dishwasher.
@Do not immerse plug-in surface
unitsin liquids of any kind.
@Do not bend the plug-in surface
unitplug terminals.
@Do not attempt to clean, adjust or
in any wayrepair the plug-in
receptacle.
Padj”wting oven Thermostat
Use time given on recipe when
ccoldngfirsttime. Oventhermostats,
in lime, may
“drift” from the
factory setting and differences in
timing between an old and a new
e}~enof 5 to 10minut~sare not
gfiusuaj,If you find that your foods
~~~~~i~tentljJbrown too little or too
n~u.cl~.yo~lmay mal<easimple
?.
=-~j= ~1~~j~~:~~~@~
~k~-~ti~fm.~j~
J
(F~jl,T(~n ~{::-ln~>):(!~olg.
..;,/ ...
2?)
Toincre2setempera~re, tu~n@ward
HI or WISE; to decrease turn
towardLO or LOWER. Each notch
changes temperature 10degrees.
1. Removeknob, and hold so
pointeris at topof knob.Hold
“skirt” ofknob firmly in onehand.
Withother hand, turn knob to move
pointertowardRise or Lower.
Pointeris designednot to move
easily.If it is seated so it is ditilcult
to move,pointer maybe loosened
slightly.Insert a thin screwdriver,
knifeblade or similar instrument
andlift up end ofpointer slightly.
2. After adjustmentis made, press
pointerfirdy againstknob. Return
knobto range, matching flat area
on knob to range, matching flat
area on knob and shaft. Recheck
ovenperformance before making
an additional adjustment.
For other models
-.—...... ...... — -,--.—---
---
-.
PART
ControlKnobs:
tinge Topand Oven
Outside Glass Finish
Metal,including
BrushedChrome
Cooktop
~melain Enamel
and Wnted Surfac#
OvenLine@
(CAUTION:Wheninuse,
lightbulbscan become
warmenoughto breakif
touchedwithmoistcloth
or towel.Whencleaning,
avoidtouchingwarm
lampswithc!eaning
clothsif lampcoveris
removed.)
Oven VentDuct
shelves
Storage
Drawer
0SoapandWater
@Soap-FilledScouringPad
eCommercialOvenCleanei
~Dishwasher
=MildSoapandWater
e SoapandWater
@SoapandWater
e PaperTowel
e DryCloth
e SoapandWater
~SoapandWater
e SoapandWater
@Soap-FilledScouringPad
s CommercialOvenCleaner
~SoapandWater
PSoapand Water
ISoap-FilledScouringPad
I CommercialOvenCleaner
Soapand Water
GENERALDlmIoNs
Donot clean thebakeunitor broilunit. Anysoil willburnoffwhentheunitis heated.
NOTE:Thebakeunitishingedandcanbelifiedgentlytocleantheovenfloor.If spillover,
residue,or ashaccumulatesaroundthebakeunit,gentlywipearoundtheunitwith~ W.’tiIs.
Drainfat, coolpanandrackslightly.(Donot let soiledpanandrackstandinoventocool.)
Sprinkleondetergent.Fillthepanwithwarmwaterandspreadclothorpapertowe!overthe
rack.Letpanandrackstandfora fewminutes.Wash;scourif necessary,Rinseanddry.
OPTION:Thebroilerpanandrackmayalsobecleanedina dishwasher.
Pulloffknobs.Washgentlybutdo not soak. Dryandreturncontrolstorangemakingsureto
matchflatareaontheknob andshaft.
Washall glasswithclothdampenedinsoapywater.Rinseandpolishwitha drycloth.If
knobsareremoved,donotallowwatertorundowninside’the surfaceofglasswhilecleaning.
Do N~ USE stee!
WOOi,
Tosafelycleansurfaces:wash,rinse, andthenpolishwitha
abrasives,ammoda,acidsor
drycloth.
commercialovencleaners.
DON~ USEovencleaners,
Ifacidsshouldspillontherangewhileit is hot, use a dry
cleansingpowdersor harsh
papertowelorclothtowipeup rightaway.Whenthe
abrasives.Thesemight
surtice hascooled,washandrinse.Forotherspills,suchas
scratchthe surface.
tit smatterings,etc., washwithsoapandwaterwhencooled
andthenrinse.Polishwithdry cloth.
~ N~ USZ ovencleane=,
Toremoveovendoorforeasier cleaning,sw instructionson
d-sing powdersor harsh page22. Usesoapandwatertothoroughlycleanboththe
abrasives.
insideandoutsideofdoor.Rinsewell.N-.
soap left
on
doorlinercausesaddtimal stim whentheoven
isrekated.
Coolbeforecleaning.
FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking
meat)willprolongthetimebetweenmajorcleaning.Wnse thoro~My. N~E Soapleft OB1
liner causesadditional stains when ovenis reheated.
FOR HEAVYSOIL:Choosea non-abrasti~ecleanerandfollowlabelinstructions,usingthin
layerofcleaner.Use ofrubberglovesis recommend. Wipeor rublightlyon stubborn
spots.Rinsewell. Wipeoffanyovencleanerthat getsonthermostatbulb.W’henrinsingoven
aftercleaning,also wipethermostatbulb.
Removethe OvenVentDuctfoundunderthe rightrear surfaceunit, Washin hot, soapywater
~nddry and replace. (Openingshouldmatchopeningindrippan.)
Yourshelvescanbe cleanedbyusinganyandall mentionedmaterials,Rinsethoroughly
:0removeall materialsafter cleaning.NOTE:Somecommercialovencleanerscause
iarkeninganddiscoloration.Whenusingfor first time, test cleaner onsmall part of shelf and
:heckfordiscolorationbeforecompletelycleaning.
—
~ N~
USEdishwasherto
Spattersandspillsburn awaywhenthecoilsare heated. At
:Ieanthe surface unit coils.
theendof a meal, removeallutensilsfromthe Calrod@unit
DON~ Ilandle the unit
andheat the soiledunitsat HI. Letthe soil burn offabouta
>eforecompletelycooled.
minuteandswitchthe unitstoOFF.Avoidgettingcleaning
DON~ immerseplug-in
materialson thecoils. Wipeoffanycleaningmaterialswith
~ni~in ally kind of liquid.
a damppaper towel
before heatingtheCalrod” unit.
.
I
~orcleaning,removedrawerbypullingit all thewayopen, tiltup the front andlift out. Wipe
withdampcloth or spongeandreplace. Neveruse harshabrasivesor scouringpads.
—
UIeanas described belowor inthedishwasher.Wipeall ringsafter eachcookingso unnoticed
;patterwill not“burnon” nexttime youcook. Toremove
“burned-on”spatters use anyor ail
I
r
‘i
!J
‘)
.3
‘....
—=.
! PROBLEM
j OVEN WILL NOT WOP&
i
i
I
I
FOOD DOES Nm
, BROILPROPEWY
“m
I
FOOD DOES N~ ROAST
.:—_
:w“
OR BAKRPROPERLY
I
1
PossIBLE cAusE AND mm~~
—
Plugon rangeis not completelyinsertedin theelectricaloutlet.
The circuitbreaker in your house has been tripped, or a fusehas beenblown.
Ovencontrolsnotproperly set.
.
Lightbulbis loose.
Bulbis defective.Replace.
Switchoperatingovenlightis broken. Call for service.
OVEN SETknob not set atBROIL.
OVENTEMP hob notsetat BROIL.
Door not ieftajar as recommended.
Improper shelfpositionbeingused. Check BroifingGuide.
Necessary preheatingwasnotdone.
Foodis being cooked on hot pan.
Utensilsare not suitedfor broiling.
Aluminumfoil usedORthe broilpan rack has notbeen fitted properly and slit
as recommended.
OVEN SET knob not seton B-.
OVEN TEMP knob riotsetcorrectly.
Shelf positionis incorrect. Check Roastingor BakingGuides.
Oven shelf is not Ievel.
Incorrect cookware or cookware of improper size isbeing used.
A foil tent was not usedwhen needed to slowdown browningduring roasting.
Surfaceunits are not pluggedin solidly.
Trim rings/drip pans are not set securely in the rangetop.
Sutiace unit controls are not properly set.
I
1
1,
-..
‘- =,.
i
]
—..’
IfYouNeedService
Toob~in service, seeyourwarranty
on the back pageofthisbook.
We’reproudof our service and
wantyouto be pleased. If forsome
reasonyouare nothappywiththe
serviceyoureceive, here are three
stepstofollowfor further help.
FIRST,contactthe peoplewho
servicedyour appliance.Explain
whyyouare notpleased. In most
cases, this will solvethe problem.
NEXT, ifyou are stillnotpleased,
write allthe details-including
yourphone number—to:
Manager,Consumer Relations
Hotpoint
AppliancePark
Louisville,Kentucky40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer ActionPanel
20 North Wacker Drive
Chicago,Illinois 60606
——-’
-__ —_ . . . . ..—
!
I
YOURHOTPOINTRANGE
j
\VARRANT~
/
Save proofof original purchasedatesuchasyoursalessliporcanceiledchecktoestab[ishwarrantyperiod.
i
~
#
~=__.__——_
-—
A
FULL
ONE-YEARWARRANTY
For one year from dateof original
~urchase, we will
provide,freeof
charge,parts andservice labor
inyour hometo repairor replace
anypart of the range that fails
becauseof a manufacturingdefect.
This warrantyis extendedto
the original purchaserand any
succeedingowr]erfor products
purchasedfor ordinaryhome use
inthe 48 maif?landstates,Hawaii
andWashington, D.C.InAlaskathe
warrantyisthe sameexcept that it is
LIMITED
because youmust payto
shipthe productto-theservice shop
or for
the service technician’s travel
coststo yourhome.
All warrantyservicewill be provided
byour FactoryServiceCentersor
byour authorized CustomerCare”
servicersduring normalworking
hours.
Look inthe White or YellowPages
ofyour telephone directoryfor
HOTPOINTFACTORYSERVICE,
GENERAL ELECTRIC-HOTPOINT
FACTORYSERVICEor HOTPOINT
CUSTOMERCARE@SERVICE.
WHATIS NOTCOVERED
~ Servicetrips to your hometo
teach you how to usethe product.
Read your USe and Care material.
If youthen haveany questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below,or call, toll free:
GE Answer Center”
800.626.2000
consumer information service
@Replacement of housefuses or
resetting of circuit breakers.
@Failureof the product if it is used
for other than its intended purpose
or used commercially.
~ Damageto product caused
by accident, fire, floods or acts
of God.
WARRANTORISNOTRESPONSIBLE
FORCONSEQUENTIAL DAMAGES.
@Improper installation.
Ifyou havean installation problem,
contact your dealer or installer.
Youare responsible for providing
adequateelectrical, gas,exhausting
and other connecting facilities.
.—--
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
relaynotapply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
Toknowwhat your Ieaal rights are in your stale, consult your local or stateconsumer affairs office or your state’s Attorney General.
-—.—-..
___ .—
I
n~q
I
;’-~~ j\Jo. -/5’”{920s;
_...-... .—
—.-—-
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