GE RB524, RB525, RB526, RB532, RB533 Use and Care Manual

How to get the best from

Contents

Aluminum Foil
Anti-Tip Device

Appliance Registration
Care and Cleaning 21-26

Cloc~imer

Consumer Services

Important Phone Numbers 31

Features
Installation Instructions 27-29

Leveling
Model & Serial Numbers

Oven 11-20

Baking
Broiling

Continuous Cleaning
Lift-Off Door

Light; Replacement 12,23
Preheating

4, 14, 17, 18
3,21,27,29

10, 11

31

6,7

29

12-14
19,20

25
24

13, 19

Roasting
Shelves

2

2

Storage Drawer
Timed Baking

Oven Vent

Problem Solver

Thermostat

Do It

Safety Instructions
Surface Controls 8-10

Canning Tips
Control Settings

Cooktop

Cookware Tips

Warranty

Adjustment–

Yourse~

Comparison

17,

18

4, 11, 13,23

26

15, 16

26
30

16

%5

10

Back Cover

Use and Care

&

~tm~ions

Clean models

8
8

9

Mtaflation

for

Stindard

M524
~525

M526

W532

GE Answer Center”

800.626.2000

m533
m534

w536

Continuous

Clean models

m632
m633
m636

HELP US HELP YOU...

Before using your range,
read this guide carefully.

It is intended to help you
operate and maintain your new
range properly.

Keep it handy for answers to
your questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs

Hotpoint

Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label
behind the range door or behind
the storage drawer.

These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:

Model

Number

Serial Number

Use these numbers in any
correspondence or service calls
concerning your range.

~

YOU NEED SERVICE

If you received
a damaged range...

Immediately contact the dealer (or
builder) that sold you the range.

Save time and money.
Before you request
service . . .

Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.

To obtain service, see the Consumer Services page in
the back of this guide.

We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the

service you receive, here are 3 steps to follow for

further help.
FIRST, contact the people who serviced your

appliance. Explain why you are not pleased. In most
cases, this will solve the problem.

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

Manager, Consumer Relations

Hotpoint

Appliance Park
Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel
20 North
Chicago, IL 60606

Wacker

Drive

2

When using electrical appliances, basic safety
precautions should be followed, including the
following:

●

Usethis appliance only foritsintendeduse

as

describedin

●

Be sure your appliance is properly

grounded

with the provided installation instructions.

●

Do not attempt to repair or replace any

your range
in this guide.

referred to a qualified technician.

●

Before performing any service, DISCONNECT

this guide.

instied

by a qualified technician in accordance

Aess

it is

spetilwlly

All other servicing should be

recommended

and

part

of

THE RANGE POWER SUPPLY AT THE
HOUSEHOLD

REMOV~G

THE CIRCUIT BREAKER.

●

Fluorescent light

If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and

A

WARNIN&AM

can tip and i~ury

DISTWBUTION

THE FUSE OR

bulbs

contain mercury.

federd

codes.

ranges

could

result. To

PANEL

SWITCHNG

P

,.4

BY

OFF

prevent accidental tipping of the

range.

attach it to the

inst~ll~ng

To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect
the rear leveling leg. Make sure it fits
securely into the slot.

If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.

Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could

result in tipping of the range and injury,

the Anti-Tip device supplied’. , .

wrdl

and floor

bv

B

I

,.4

u

●

Do not leave children

alon~hildren

should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.

●

Do not allow anyone to

climb,

stand or hang
on the door, kick panel or storage drawer or

cooktop.

They could damage the range and even

tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN

CABI~TS

BACKSPLASH OF A

CLMBING
ITEMS

●

Never wear loose-fitting or hanging

while using the appliance.

reaching for items stored over the
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.

ABOVE A RANGE OR ON THE

MNG&C~DREN

ON THE RANGE TO REACH

COULD BE

SEMOUSLY ~mRED.

garmenb

Be careful when

range, Fhurunable

●

Use ody dry potholder-moist

or damp pot holders on hot surfaces
may result in burns from steam.

not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth.

●

For your safety, never use your appliance for

Do

warming or heating the room.

*

DO NOT STORE OR USE

MATE~LS,

GASOLINE OR OTHER
FLAMMABLE VAPORS
THE

VIC~ITY

OF THIS OR ANY OTHER

COMBUST~LE

AND

LIQUIDS IN

APPLIANCE.

. Keep the hood and grease filters clean

to

maintain good venting and to avoid grease fires.

s

Do not let cooking grease or other flammable

materials accumulate in or near the range.

(continued next page)

3

—

!

●

WORTANT SA~~

~STRUCmONS

(Continti)

●

Do

not

touch

elements or th~ interior surface
These surfaces may b~ hot enough
though

they

do not

materiais
nsarby the
oven; ailow

Potentiaiiy

facing
near

the

above the door.

touch, or let

the cooktop, oven

the

opening, crevices around

edges of the door

Remember:

the surface

units, the heating

of the

to burn

arc

dark in

contact

surface units or any interior

sufficient time for cooling,

hot

surfaces

The inside

color. During

clothing or

the surface

include the

vent opening,

window

other fiammable

units,

and

rnetai

surface of the oven may

be hot when the door is opened.

●

e

on a

surface

with a

a

extinguisher.

weii-fitting

muIti-purpose

Do not we water on

Never

pick up a

the controls off. Smother a flaming pan

unit by covering

lid, cookie sheet or flat tray. Use

dry

chernicai or

grease

flaming pan.

the

pan completely

foam-type fire

oven.

even

and

after use,

the areas

area

of

first.

cooktop, areas

surfaces

the oven

door,

trim parts

fires.

Turn

*Place

the

when

elements.

*-g

b

is a convenience in

It

hot surfaces of the door or oven walls,

Q

When

oven,

.

DO

If overheated, tiey

●

Do

Items

●

Do

or

●

For continuous clean models, do not use oven

cleaners on

surfaces.

identified by

the oven sheif

oven is cooi.

hot, do not

out

is

aiso

a precaution against

the sheM

in

the

desired position while

If the shelves must be handled

let

potholder contact the heating

to the

sheif

stop-lock

Wing heavy

foods.

burns

using cooking or roasting bags in the

follow the

not use

not

use the

stored in an oven can ignite.

not

leave

food in the

manufacturer’s directions.

your

oven to dry newspapers.

can

catch fire.

oven

for a storage

paper products, cooking utensils

oven when not in use.

any of

Continuous cleaning surfaces

the

continuous cleaning

their

rough surface finish.

from touching

area,

can

be

Flaming
covering it with baking soda or, if available, by
using a multi-purpose dry
fire extinguisher,

Hame
by

closing
or by using a multi-purpose dry
type fire extinguisher.

●

When cooking

and

of at least

possibility that trichina
it

wfll

grease

outside a pan

in

the

oven can be smothered completely

the oven

aiways

cook the meat to an internal temperature

170°F.

be

kiiled

door and turning

por~

follow the directions

This

assur$s

and the meat will be safe to eat.

can

be put out by

chemicai

that, in the remote

may

be present in the

or foam-type

the oven

chemicai

or

exactiy

off

foam-

meat,

Oven

Q Stand

away

the

oven

cause burns to hands, face

*

Do not heat unopened food containers.

Pressure

burst, causing an injury.

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from grease

from

the range when opening

door.

Hot air or steam which escapes can

andor eyes.

could build up and the container could

butidup.

Suflam CooMng Units

●

Use

proper pan

cookware

*

heating element. The use of undersized cookware
will expose a portion of
contact and may result in ignition of clothing.

Proper relationship of cookware to surface unit

also

will

o Never leave the

enough to cover

improve efficiency,

suflace

high heat settings.

greasy

●

Be

spillovers

that may catch on fire.

sure the drip

having

Boi}overs

pans

and vent duct are not

covered and are in place.

cooking could damage range parts and wiring.

●

Do

not use aluminum foil to line the drip pans
or anywhere in the
this guide.

huard or damage to the range.

6 Oniy

certain types of

Misuse could result in a shock, fire

earthenware or other

suitible for cooktop

because of

*

To minimize the possibility of

flammable materials and
container
range without extending over the nearby surface units.

the

sudden change in temperature.

shodd

oven

@ass,

gazed

service;

be turned toward the center of the

siz*Select

flat bottoms large

the

surface unit

~e

surface unit to direct

uni~ ~attend~

cause smoking and

Their absence during

at

except as described in

glass/ceramic,

containers are

others may break

burns,

ignition of

spi~age,

the handle of a

●

Always turn the

surface

uni~

off before

removing cookware.

Q

To

avoid the possibility of a burn or electric

shock,

always be certain that the controls for

all surface units are at the off position and all

coils are cool before attempting to lift or remove

a unit.

c

When flaming foods are under

the hood,

turn

the fan off. The fan, if operating, may spread
the flame.

●

Do not immerse or soak the removable surface

units. Do not put them in a dishwasher.

●

Keep an eye on foods being fried at high or

medium high heats.

●

Foods for frying

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble

of the pan.

should

be as dry as possible.

up

and over the sides

I

●

Use

little fat for

frying.

spillovers

●

If a combination

Filling the pan too full of fat can cause

when food is added.

in frying,

effeetive

shallow or deep-fat

of oils or fats will be used

stir together before heating, or as fats

melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible

to prevent overheating fat beyond the

smoking point.

SAVE

T~SE

mSTRUCTIONS

5

—

FEATURES OF YOUR RANGE

Not all features are on all models.

Broiler Pan and Grid

(on some models)

6

----

b

e

may vary)

RB534

II

RB524

— -—-—

RB525
RB526

Feature Index

1 Storage Drawer (on some models)

2 Anti-Tip Label

3 Anti-Tip Device

See the Installation Instructions.

4 Broil Element

5 Model and Serial Numbers

Behind the range door or behind
the storage drawer.

6

Cooktop~ift-Up

(on some models)
7 Surface Unit Knobs
8 Oven Light Switch

(on models with oven window)
9 Oven Set Knob

10 Automatic Oven Timers,

Clock and Minute Timer
(on some models)

Not all models have

Cooktop

all

features.

Explained

on page

26

—

3,21,

27,29
4, 19,

23-25

2

4,21,22

5,8,26

12

11, 12, 15,

17,26

10, 15,

16,26

Feature Index

14

Oven Vent Located under right rear

surface unit.

15 Surface Units, Drip Pans

16 Oven Interior Light

(on some models) Comes on
automatically when door is opened.

17 Oven Shelf Supports

Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.

18 Oven Shelf with Stop-Locks

(number may vary)

19 Bake Element Maybe lifted gently

for wiping oven floor.

20 Lift-Off Oven Door with

Broil Stop Position Easily removed
for oven cleaning.

21 Broiler Pan and Grid

(on some models)

Not all models have all features.

Explained

on ~a~e

4,26

4,5,

8-10,22

12,23

12, 13,

17,20

4, 11, 13,
14, 17,23

4,23-25

24,25

4, 17, 19,

20,23
11 Surface Unit “On” Indicator Light I 8
12 Oven

13 Oven Cycling Light

Temp Knob

11, 12,

15–17, 26

I

11

7

HOW DOES

T~S

TO YOUR OLD ONE?

COOKTOP

COmARE

Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric

di~ferences

Type of Cooktop
Electric Coil

@

Radiant
(Glass Ceramic)
Cooktop

cooktops,

when you

you will notice some

u~e eiectric

Description
Flattened metal

tubing containing
electric resistance
wire suspended

over a drip pan.
Electric coils

under a

ceramic cooktop.

coils.

glass-

How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks,

heat settings as quictiy as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.

o

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Solid Disk

6)

o

Gas Burners

Solid cast iron
disk sealed to the
cooktop surface.

Regular or sealed

gas

burners use

LP

either
or natural gas.

gas

Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.

The best types of cookware to use, plus heat-up and

cool-down times, depend upon the type of burners or
surface units you have.

The following chart will help you to understand the

differences

other type of cooktop you may have used in the past.

b~tween electric-coil surface units and any

Heats up quickly but does not change

cools

down more slowly than electric coils. The

SU~ACE

At both OFF and HI the control “clicks” into position.

You may hear slight “clicking” sounds during
cooking, indicating the control is keeping the unit
at the heat level you set.

How to Set the Controls

*

●

F

‘“

Push the knob in and turn

in either direction to the
setting you want.

8

CONTROLS

Switching heats to higher settings always shows
a quicker change than switching to a lower setting.

Be sure you turn control

cooking.
The surface unit “on” indicator light will glow

when ANY heat setting on any surface unit is on.

to OFF when you finish

Cooking Guide Using Heat Settings

HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.

MED—Saut6 and brown; keeps food at a medium

boil or simmer.
Medium Low—(Setting halfway between MED and

LO) Cook after starting at HI; cooks with little water

in covered pan.

LO—Used for long, slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.

Light Over the Surface Units

The switch must be pushed,
light to come on.

held

for several seconds and released for the

(on some models)

COOKWAm T~S

Cookware

OFF

Medium
Low

NOTE: The surface unit “on” indicator light may
glow between LO and OFF but there is no power
to the surface units.

~

MED

~

Medium

High

Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.

For best cooking results pans
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the

edge of the surface unit more than 1 inch.

evenly

should

at low to

be flat on the

RIGHT

~-

Not over 1 inch

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.

and

Keep the range

hood clean from grease.

Wok Cooking

We recommend that you
use only a flat-bottomed
wok. They are available
at your local

retail

store.

Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous.
Placing the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain
without the ring. You could be seriously burned if

the wok tipped over.

-L

cooktop.

WRONG

Over 1 inch

S

Do not try to use such woks

9

HOME

CANN~G TWS

Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s

drip pan 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

surrounding the surface units.

Observe the Following

1. Be sure the canner fits over the 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. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often
found in enamelware) do not make good contact
with the surface unit and take a long time to
boil water.

Flat-bottomed canners are recommended.

cooktop

Poin&

surfaces

in Canning

HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS

FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types
of

frying+ook

boiling water. Such temperatures could eventually
harm

cooktop surfaces surrounding surface units.

3. When canning, use recipes and procedures from

reputable sources. Reliable recipes and procedures

are available from the manufacturer of your canner;
manufacturers of glass jars 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.

NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.

The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating

of

large

at temperatures much higher than

quantities of water.

AUTOMATIC

TWERS Am

(on some models)

CLOCK

The Clock

To set the clock, push the knob in and turn the clock
hands to the correct time. The minute timer pointer

will move also. Let the knob out, then turn the minute

timer pointer to OFF.

- A-:z ‘

The Minute Timer

The minute timer has been combined with the range To set the minute timer, turn the center knob,
clock. Use it to time all your precise cooking without pushing in, until the pointer reaches number
operations. You’ll recognize the minute timer as the
pointer which is different in color and shape than the
clock hands.

of minutes you wish to time. (Minutes are marked,
up to 60, in the center ring on the clock. ) At the end
of the set time, a buzzer sounds to tell you time is up.

Turn the knob, without pushing in, until the pointer
reaches OFF and the buzzer stops.

10

Questions and Answers

Q. Must the clock be set on the correct time of day

when I wish to use the automatic timer for baking?

A. Yes,

if you wish to set the DELAY START (on
some models) or the STOP TIME dials to turn on
and off at set times during timed functions.

Q.

Can I use the minute timer during oven cooking?

A. The minute timer can be used during any cooking

function. The automatic timers (DELAY START
and STOP TIME dials) are used with the TIMED
BAKE function only.

USING YOUR OVEN

Before Using Your Oven

1. Look at the controls. Be sure you understand how to

set them properly. Read over the directions for the
Automatic Oven Timer so you understand its use
with the controls.

Q. Can I change the clock while I’m Time Baking in

the oven?

A. The time of day on the clock should not be changed

during any program that uses the oven timer. You
must either stop those programs or wait until they

finished before changing the time.

are

2. Check the oven interior. Look at the shelves. Take a
practice run at removing and replacing them
properly, to give sure, sturdy support.

3. Read over the information and tips that follow.

4. Keep this guide handy so you can refer to it, especially
during the first weeks of using your new range.

Oven Controls

Some models have 1 oven control knob—the OVEN
TEMP. Other models have 2 control knobs—the
OVEN SET and the OVEN TEMP.

The OVEN SET knob has settings for BAKE,
TIMED BAKE, BROIL and OFF.

The OVEN

you set, from WARM (

The oven

your

select~d te~pe~atu~e,

TEMP knob maintains the temperature

150°F.)

cvclin~ light glows

to BROIL

until the oven reaches

(550°F.).

then goes off and on with

the oven element(s) during cooking.

Oven Shelves

The shelves are designed with stop-locks, so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and
or placing food on them.

When placing cookware on a shelf, pull the shelf out to
the bump on the shelf support. Place the cookware on
the shelf, then slide the shelf back into the oven. This
will eliminate reaching into the hot oven.

To remove the shelves

toward you,

will

not tilt when removing food from

from the oven pull the

tilt

the front end upward and pull the shelf out.

shelf

OVEN SET

BROIL*

OFF

●

BAKE

e

TIMEO*BAKE

—,

(Knob appearance may

OVEN

350

TEMP

va~.)

To replace, place the shelf on the

L

shelf support with the stop-locks
(the curved extension of

facing up and toward the rear of the . . . .

shel~

*

>

,

oven. Tilt up front and push shelf
toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.

(continued next

,,,,

1

$$~:

i

p~tge)

11

USING YOUR OVEN

Shelf Positions

The oven has four shelf supports identified in this

illustration as A (bottom), B, C and D (top).

Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.

Oven Light (on some models)

The light comes on automatically when the
door is opened. On models with an oven window,

use the switch to turn the light on and off when the
door is closed.

(continued)

Your oven temperature is controlled very accurately

using an oven control system. We recommend that

you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance.

If you think an

adjustment is necessary, see the Adjust the Oven
Thermostat section. It gives easy

Do It Your,\e~

instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns,

correct position before you turn the oven on.

1. Turn the OVEN SET knob (on some models)

to BAKE and the OVEN TEMP knob to the

temperature you desire.

2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.

3. Turn the OVEN SET knob (on some models)

and the OVEN TEMP knob to OFF and then
remove foods.

piace

the shelves in the

NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.

OVEN SET

OFF

OVEN TEMP

350

——

●

BROIL*

BAKE

--

/’

e

TIMED*BAKE

(Knob appearance may vary)

Oven Shelves

Arrange the oven
shelf
the desired locations
while the oven is
cool. The correct

shelf position

depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested
shelf positions. B will be used more than C.

orshelvesin ~

Type of Food

Angel food cake

Biscuits or muffins B or C

Cookies or cupcakes
Brownies
Layer cakes

Bundt

or pound cakes
Pies or pie shells
Frozen pies

I

Casseroles

I

Roasting

Shelf Position

1A

B or C

I

BorC

B or C

A or B

I

BorC

I A(oncookie
I

BorC

I

A

sheet)

orB

Preheating

Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature before

putting food in the oven. To preheat, set the oven at the and roasts, preheating is not necessary. For ovens
correct temperature—selecting a higher temperature
does not shorten preheat time.

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles
without a preheat indicator light or tone, preheat

10

minutes. After the oven is preheated, place the food
in the oven as quickly as possible to prevent heat
from escaping.

I

I

I

I
I

I

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

● Dark, rough or

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

“

Glass baking dishes also absorb heat. When baking

glass baking dishes, reduce the temperature

in

by

25°F.

dull

pans absorb heat resulting in

a

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.

Pans

should

not touch each other or the walls of the
oven. Allow
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.

1-

to 1 k-inch space between pans as

(continued next

well

page)

13

BA~NG

(continued)

Baking Guides

When using prepared baking mixes, follow package recipe or instructions
for the best baking results.

Cookies

When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.

For best results, use only one cookie sheet in the oven
at a time.

Pies

For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and

baking. A smaller sheet of

spillover

below the food.

by placing it on a lower shelf several inches

foil

result

in poor

may be used to catch a

Cakes

When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.

larger

A cake baked in a pan

recommends will usually be crisper, thinner and drier
than it should be.
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.

[f

baked in a pan smaller than

than the recipe

I

Don’t Peek

Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”

14

DO NOT open the door to check until the
minimum time. Opening the oven door frequently

during

cooking allows heat to escape and makes
baking times longer. Your baking results may
be affected.

also

How to Time Bake

Your oven can be set to turn on and off automatically.

NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

To set the clock, push the knob in and turn the clock
hands to the correct time.

How to Set Immediate Start and Automatic Stop

To avoid possible burns,

the correct position before you turn the oven

place the shelves in

on,

The oven will turn on immediately, and cook for a

selected length of time. At the end of Cook Time, the
oven

will

turn off automatically.

NOTE: To start cooking immediately and turn off
automatically, you must turn the OVEN SET
knob to TIMED BAKE.

STOP TIME OEWY START

‘E3$

‘3::

PUSH TO TURN

1. To set the Stop Time, push in the knob on the

STOP TIME dial and turn the pointer to the time
you want the oven to turn off; for example

6:00.

The DELAY START dial should be at the same
position as the time of day on the clock.

OVEN SET

BROIL.

OFF

●

TIMED’BAKE

BAKE

OVEN

I

300.

250: ‘<’:50

’000 \

WAR;

@

TEMP

350

. . . .WO

.

‘5W

OROIL

3. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.

NOTE: Foods that are highly perishable, such as
milk, eggs, fish, stuffings, poultry and pork should
not be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is off
because heat from the bulb

will

speed harmful

bacteria growth.

(cc~ntinued

next page)

2. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN
temperature, for example

TEMP knob to the desired oven

250°F.

The oven will start
immediately, continue to cook for the programmed
amount of time, then shut off automatically.

15

T~D

BAmG

(continued)

How to Set Delay Start and Automatic Stop

To avoid possible burns,

place the shelves in

the correct position before you turn the oven on.

You can set the oven control to delay-start, cook for a

specific

length

of time and then turn off automatically.

NOTE: You must use the TIMED BAKE setting.

1.

To set the Start Time, push in the knob on the
DELAY START dial and turn the pointer to the

time you want the oven to turn on, for example

3:30.

2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off, for example

6:00.

This means your recipe called for 2X hours of
baking time.

The time on the STOP TIME dial must be later
than the time shown on the range clock and the
DELAY START dial.

ADJUST THE OVEN

THE~OSTAT-DO ZT

3. Turn the OVEN SET knob to TIMED

BA~.

Turn

the OVEN TEMP knob to the desired temperature.

4. When cooking is completed, turn the OVEN SET
knob (on some models) and the OVEN TEMP
knob to OFF and remove the food from the
oven. Remember, foods that are left in the

oven continue cooking after the controls are off.

NOTE:

● Foods that are highly perishable, such as milk,

eggs, fish, stuffings, poultry and pork should not
be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.

● The oven indicator light(s) at the TIMED BAKE

setting may work differently than they do at the
BAKE setting.

YOURSELF/

OVEN TEMP OVEN TEMP

350

@

Front of Oven Temp Knob Front of

(on some models)

OFF

s

;

‘,?@ ~

Ov~n’ T;mp

(on some models)

@ .

y

::

Knob

(Knob appearance may vary)

You may feel that your new oven cooks differently
than the one it replaced. We recommend that you

use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.

If you think your new oven is too hot or too cold,

you can adjust the temperature yourself. If you

think it is too hot, adjust the thermostat to make it
cooler. If you think it is too cool, adjust the thermostat
to make it hotter.

We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,

to check the temperature setting of your new oven.
These thermometers may vary

2040

degrees.

Pointer

TemD

(on some models)

Back of Oven

(on som

e

models)

Knob

To Adjust the Thermostat:

1. Pull the OVEN TEMP knob off the shaft, look at

the back of the knob and note the current setting

before

making any adjustments.

2. Loosen both screws on the back of the knob.

3. To increase the oven temperature, move the

pointer 1 notch toward the words “MAKE
HOTTER.”

To decrease the oven temperature,

turn the pointer

1 notch toward the words “MAKE COOLER.”

Each notch changes the temperature by 10 degrees
Fahrenheit.

4.

Tighten the screws

5. Replace the knob, matching the flat area of the

knob to the shaft.

16

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be

low

and

steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.

Therefore, oven controls are set to Baking or Timed
Baking (on some models). (You may hear a slight
clicking sound, indicating the oven is working
properly.) Timed Baking (on some models) will turn
the oven on and off automatically.

Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to

carve. Internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired, remove
roast from oven sooner (at 5° to

10°F.

less than

temperature in the guide).

Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight
of the meat. Place it fat-

side-up (or poultry

breast side-up), on a
roasting grid in a
shallow pan. The
melting fat will baste
the meat. Select a pan as
close to the size of the meat as possible. (The

broiler pan with grid is a good pan for this.)

I

OVENTEMP

350

450

500

OIL

BROIL.

OVEN SET

OFF

-—

● BAKE

-;

e

TIME; BAKE

(Knob appearance may vary)

3. Turn the OVEN SET knob (on some models) to
BAKE and the OVEN TEMP knob to the
temperature you desire.

4. After roasting is complete, turn the OVEN

knob (on some models) and the

OVEN TEMP knob

SET

to OFF.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.

(continued

next

page)

17

Questions and Answers

ROASTmG

(continued)

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at

the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to
cut across the grain of the meat.

ROASTmG GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

I

Q. Do I need to preheat my oven each time

cook

a roast or poultry?

to

A. It is not necessary

preheat your oven.

Q. When buying a roast, are there any special tips

that would

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown
the meat.

Make

sure poultry is thawed before roasting.
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfully without
thawing.

help

me cook it more evenly?

Follow

the directions given on the package

“tent”

when

Unthawed

label.

~pe

Temperature

Meat

Tender cuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham.

orecooked

Poultry

Chicken or Duck
Chicken pieces

Turkey

*For boneless rolled roasts over 6

tThe U. S. Department of Agriculture

some food poisoning

organ~sms

~ches

may

Oven

325°

325°

325°
325°
325°

325°
350°

325°

thick,

savs

“Rare beef is

su-mive.”

Approximate Roasting Time

Doneness

Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:

Well Done:
Well Done:
To Warm:

Well

Done:

Well Done:

in Minutes

3

to

5

2633

35-39

4045 30-35

21-25

25-30
30-35 28-33
3545
3545
17-20 minutes per pound (any weight)

3

to 5 lbs.

3540 30-35

3540

10 to

Well Done: ,

adc

5

to 10 minutes per pound to times given above.

~opular,

(Source: Sale Food

18-25 15-20

but you should know that

B~ok.

per Pound

Ibs.

15

Ibs.

Your Kitchen Guide.

6 to 8 lbs.

18–22

22-29
20-23

24-28
3040

3040

Over 5 lbs.

Over 15 lbs.

cooking

it to

US”DA

Internal

Temperature

140°-

150°­170°–

1400­150°–
170°–

1700-1 80°
1700–1 80°
1 I 50–1

185°-190”

185°–1900

In thigh:

185°–1900

onlv 1400F.

Rev. ~une 1985. )

means

“F.

50°t

600
85°

500i
60°

85°

20°

18

Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.

Turn the food only once during broiling. Time the foods
for the first side according to the Broiling Guide.

Turn the food, then use
the times given for the
second side as a guide
to the preferred doneness.

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2 inches apart.
If desired, the fat maybe trimmed, leaving the layer
about 1/8 inch thick.

2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler

pan; otherwise the juices may become hot enough to
catch on fire.

3. Position the shelf on the recommended shelf

position as suggested in Broiling Guide.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan
and the broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent the fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.

4. Leave the door open to
the broil stop position. The

door stays open by itself, yet
the proper temperature is
maintained in the oven.

5. Turn the OVEN SET (on some

models) and the OVEN TEMP knobs to BROIL.
Preheating the elements is not necessary.

6.

When finished broiling, turn the OVEN SET knob
(on some models) and the OVEN
OFF (depending on your model). Serve the food
immediately, leaving the broiler pan and grid outside
the oven to cool during the meal for easiest cleaning.

i

1

TEMP knob to

Questions & Answers

Q.

Should

A. No. Salt draws out the juices and allows them

to evaporate. Always salt after cooking. Turn
the meat with tongs; piercing the meat with a
fork allows juices to escape. When broiling

poultry or fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as

they should?

A. In some areas, the

be low. In these

10 minutes before placing the broiler pan with the
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling.

I

salt

the meat before broiling?

Power (voltage)

ca~es,

preheat

to the oven

t~e”

broil element

may

f~r

Q. Do I need to grease my broiler rack to prevent

meat from sticking?

A. No. The broiler grid is designed to reflect broiler

heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.

Q. When broiling, is it necessary to always use a

grid in the pan?
Yes.

A.

Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.

(c[~ntinued

next

page)

19

●

Always use a broiler pan and grid. They are designed ●
to minimize smoking and spattering by trapping

juices in the shielded lower part of the pan.

●

The oven door should be open to the broil stop
position.

9

If desired. marinate meats or chicken before
broiling, or brush with barbecue sauce last 5
to 10 minutes only.

When arranging food on pan, do not let fatty
edges hang over the sides. These could

soil

oven bottom.

●

Frozen steaks can be broiled by positioning
the oven shelf at next lowest shelf position and
increasing cooking time given in this guide

1% times per side.

the

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done
Rare

Medium
Well Done

Chicken

Bakery Products

Bread (Toast) or
Toaster Pastries

English

Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork

Chops

Well Done

Lamb Chops

Medium
Well Done

Medium
Well Done

Wieners

similar precooked
sausages,
bratwurst

and

Quantity antior
Thickness

1/2 lb. (about 8

thin slices)

1

lb. (4 patties)

1/2 to 3/4 inch thick

1 inch thick

(1 to 1% lbs.)

1%

inch thick

2X

(2 to

1 whole
(2 to 2X lbs.),
split lengthwise

2 to 4 slices

1 pkg. (2)

2

24

(6 to 8 oz. each)

l-lb. fillets
1/2 inch thick

1

2 (1/2 inch thick)
2(1 inch thick),
about 1 lb.

2(1 inch thick),
about 10 to 12 oz.

2(1 X inch thick),

about

l-lb. pkg. (10)

lbs.)

(sPlit)

inch thick

1

lb.

1/4

to

Shelf I First Side

10

c
c

C

c
c

:

A

or D

B

c

I

12

10

15

25
35

34

13-16

5

I

+

c

B

c
c

c

B

c

+

10

13

10

12
14

17

6

Second Side

rime,

Minutes

4%

7

6

8

5
6

11

7-8

l&16

20-25

10-15

1/2

Do not

turn over.

5

8

10

13

9

10

12

12-14

1-2

Comments

Arrange in single layer.

Space evenly.
Up to 8 patties take about same time.c

Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.

Slash fat.

Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.

Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.

Cut through back of shell. Spread

melted

open. Brush with
broiling and after half of broiling time.

Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.

Increase time 5 to 10 minutes per side

1X

inch thick or home cured ham.

for
Slash fat.

Slash fat.

If desired, split sausages in half
lengthwise; cut into 51 to 6-inch pieces.

butter before

20

CA~ Am CLEAN~G

Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART

OF THE RANGE.

If your range is removed for cleaning, servicing or any reason,

A

be sure anti-tip device is
is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.

re-engaged

properly when the range

—

Lift-Up Cooktop

Some models have a cooktop that can be lifted up

for easier cleaning. To make cleaning easier, the

entire cooktop may be lifted up and supported in the
up position.

Be sure
raising the cooktop. The surface units and drip pans

do not need to be removed before raising the cooktop,
however, you may remove one to make raising the
cooktop easier. There “are two side supports that lock
into position when the cooktop is lifted up.

After cleaning under the cooktop with hot, mild soapy
water and a clean cloth, lower the cooktop. Be careful
not to pinch your fingers.

To lower the cooktop, push the rods back and gently
lower the cooktop until it rests in place.

all

surface unifi are turned off before

Cooktop Surface Light

When changing a cooktop light, do not touch

the metal at the ends of the light.

The cooktop light is easily replaced with a fluorescent
tube of the same wattage. Before changing the light,
pull the plug to the range or disconnect the power at
the main fuse or circuit breaker panel.

To remove:

● Lift the light cover by pulling the bottom edge

toward you and then up.

● Place fingers on top near each end of the light.

● Roll the top of the light gently toward the front of

the range and
making sure it does not hit the light cover.

gently

(on some models)

(on some models)

pull the

light

from the socket,

)

To replace:

● Place fingers on the top near each

end of the light.

● Press the light into the slots until it

snaps into place.

● Move light cover down and snap

into place.

(continued next page)

21

CAm Am CLEAN~G

(continued)

Surface Unik and Drip Pans

To clean the surface units, turn the control to the highest

setting for a minute. The coils will burn off any soil.

CAUTION

● Be sure

surface units are cool before attempting to
remove them.

●

Do not

● Do not clean the surface units in a dishwasher.

● Do not bend the surface unit plug terminals.

● Do not attempt to clean, adjust or in any way repair

the plug-in receptacle.

To remove a surface unit:

To remove the drip pans for cleaning, the surface units
must be removed first.

Receptaci

all

the controls are turned to OFF and

irnrnerse

the surface units in liquids of any kind.

Sudace Unit

Drip Pan

To replace a surface unit:

● Replace the drip pan into the recess in the

cooktop.

Make sure opening in the pan lines

up with the receptacle.

● Insert the terminals of the surface unit through

the opening in the drip pan and into the receptacle.

● Guide the surface unit into place so it rests evenly.

Drip Pans

Remove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand. Place

them in a covered container (or a plastic bag) with

cup ammonia to loosen the soil. Then scrub with

1/4

a soap

filled

scouring pad if necessary. Rinse with

clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.

Clean

the area under the drip pans often.

Built-up soil, especially grease, may catch fire.
Do not cover the drip pans with foil. Using foil

so close to the receptacle could cause shock, fire

or damage to the range.

Lift the surface unit about 1 inch above the drip pan

and pull it out.

Do not lift the surface unit more than 1 inch.
If you do, it may not

lie

flat on the drip pan when

you plug it back in.
Repeated lifting of the surface unit more

than 1 inch above the drip pan can permanently
damage the receptacle.

Porcelain Enamel

Cooktop

The porcelain enamel finish is sturdy but
breakable if misused.

However, any acidic foods spilled (such

juices, tomato or vinegar) should not be permitted

to remain on the finish.

If acids spill on the

paper towel or cloth to wipe it up right away. When
the surface has cooled, wash with soap and water.

Rinse well.

This finish is acid-resistant.

cooktop while

it is hot, use a dry

as fruit

For other spills such as fat smatterings,

wash with
soap and water or cleansing powders after the surface
has cooled. Rinse well. Polish with a dry cloth.

22

Oven Shelves

Clean the shelves with an abrasive cleanser or steel
wool.

After cleaning, rinse the shelves with clean water

and dry with a clean cloth.

1

Broiler Pan and Rack

After broiling, remove the broiler pan from the oven.

Remove the grid from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a
filled or plastic scouring pad.

If food has burned on, sprinkle the grid with

detergent while hot and cover with wet paper

towels or a dishcloth. Soaking the pan will remove

burned-on foods.
The broiler pan may be cleaned with a commercial

oven cleaner. If the grid is
cleaned with

not use an oven cleaner to clean it.

an

oven cleaner. If the grid is chrome, do

Oven Light Replacement

CAUTION: Before replacing your oven light bulb,

disconnect the electrical power to the range at the

main fuse or circuit breaker panel. Be sure to

the light cover and bulb cool completely.

The oven light bulb is covered with a removable

glass cover that is held in place with a bail-shaped

wire. Remove the oven door, if desired, to reach

cover easily.

To remove:

fingers of the same
hand, firmly push back
the wire cover holder.
Lift off the cover.

(on some models)

grey

enamel, it can also be

(on some models)

/.

\

,>,

b

Wire cover holder

~\~

soap-

let

Both the broiler pan and grid can also be cleaned in
the dishwasher.

Do not store a soiled broiler pan and grid anywhere in

the range.

DO NOT REMOVE ANY SCREWS TO
REMOVE COVER.

2. Do not touch hot bulb with a wet cloth. Replace
bulb with a 40-watt household appliance bulb.

To replace cover:

1. Place it into the groove of the light receptacle. Pull

the wire forward to the center of the cover until it

snaps into place. When in place, the wire holds the
cover firmly. Be certain the wire is in the
depression in the center of the cover.

2. Connect electrical power to the range.

Oven Heating Elemenh

Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.

The bake element can be lifted gently to clean the

oven

floor. If

around the bake element

element with warm water.

spillovers,

residue or ash accumulate

gently wipe around the

Broil Element

Bake Element

(continued

next

page)

23

Lift-Off Oven Door

CAm Am CLEANmG

(continued)

The oven door is removable, but
it is heavy. You may need help
removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break ~ .
(on some models) or cause damage
to the door.

To remove the door,

inches to the
that will hold

suecial stou position

~he

open it a few

door

~p~n.

Grasp firmly on each side

and lift the door straight up and off the hinges.
NOTE: Be careful not to place hands between the

hinge and the oven door frame as the hinge could snap
back and pinch fingers.

To replace the door,

make sure the hinges are in the

special stop position. Position the slots in the bottom
of the door squarely over the hinges then lower the
door slowly and evenly over both hinges at the same
time. If the hinges snap back against the oven frame,
pull them back out.

TO CLEAN THE DOOR:
Inside of door:

● Soap and water will normally do the job. Heavy

spattering or

spillovers

may require cleaning with a

mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause a dull spot even after cleaning.

● If necessary, you may use an oven cleaner.

Follow the package directions.

● Clean the inside of the oven window with a mild

non-

scratching cleaner and a damp cloth.

Outside of door:

“

Use soap and water to thoroughly clean the top, sides

and front of the oven door. Rinse well. You may also

use a glass cleaner to clean the glass on the outside of
the door.

● Spillage of marinades, fruit juices, tomato sauces and

basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Porcelain

Oven

Interior

(on some models)

With proper care, the porcelain
enamel finish on the inside of
the oven—top, bottom, sides,
back and inside of the door—
will stay new-looking for years.

Let the range
cleaning.

cool

before

We recommend that

you wear rubber gloves when cleaning the range.

Soap and water

spattering or

will

normally do the job. Heavy

spillovers

may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie

may cause a

tilling)

to remain on the surface. They

dull

spot even after cleaning.

Household ammonia may make the cleaning job
easier.

Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.

If necessary, you may use an oven cleaner.

Follow the package directions.

Cautions about using spray-on oven cleaners:

● Do not spray on the electrical controls and switches

because it

could

cause a short circuit and result in

sparking or fire.

.

● Do not allow a film from the cleaner to build up

on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being-careful not to move the
sensor as a change in its position could affect how
the oven bakes.

● Do not spray any oven cleaner on

the

oven
door, handles or any exterior surface of the
oven, cabinets or painted surfaces. The cleaner
can damage these surfaces.

24

continuous-cleaning Oven

Interior

(on some models)

Special Care of Continuous-Cleaning Oven Interior:
Do not attempt to clean the oven until you have

read this section.
The Continuous-Cleaning Oven cleans itself while

cooking.

coating

with soap, detergents, steel wool pads, commercial
oven cleaners, coarse abrasive pads or coarse brushes.
Use of such cleansers
will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the

touch. If magnified, the surface would appear as
peaks, valleys and sub-surface “tunnels.” This rough
finish tends to prevent grease spatters from forming

little

a hard-surface oven liner, leaving unsightly streaks
that require hand cleaning. Instead, when spatter hits

the porous finish, it is dispersed and partially
absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it

somewhat less noticeable.
Soil may not disappear completely and at some

time after extended usage, stains may appear that
cannot be removed.

The special coating works best on small amounts
of spatter. It does not work well with larger spills,

especially sugars, egg or dairy mixtures. For this
reason, the oven is equipped with a removable,
replaceable aluminum foil oven bottom liner which
protects the porous bottom of the oven from

This special coating is not used on the oven
shelves or on the inside of the oven door.

These should be removed for cleaning to prevent
damage to the Continuous Cleaning Oven coating.

Use care in removing and replacing the shelves and
in placing and removing dishes and food to avoid
scratching, rubbing or otherwise damaging the porous
finish on the oven walls.

The oven interior is finished with a special

that cannot be cleaned in the usual manner

andor

the use of oven sprays

beads or droplets that run down the side walls of

spillovers.

To Clean the Continuous-Cleaning Oven:

1. Let the range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the
broiler pan and rack.

3. Remove excess spills and
aluminum foil oven bottom liner before removing
the liner from the oven. This is to prevent excess
liquids from spilling onto the porous finish.
Then remove aluminum foil bottom liner and
clean with a damp cloth. (Before cleaning or
removing the aluminum foil liner, lift the bake
element out of the way.)

4. Soil visibility may be reduced by operating
the oven at
temperature control to
4 hours. Repeated cycles may be necessary before
improvement in appearance is apparent.

Remember: During the operation of the oven,
the door, window and other range surfaces
hot enough to cause burns. Do not touch. Let the
range cool before replacing the oven shelves and
aluminum foil oven bottom.

5.

If a

spillover

surface, as soon as the oven has cooled, remove as
much of the soil as possible using a small amount of
water and a stiff-bristle nylon brush. Use water
sparingly and change it frequently, keeping it as
clean as possible, and be sure to blot it up with paper
towels, cloths or sponges. Do not rub or scrub with
paper towels, cloths or sponges, since they will leave
unsightly lint on the oven finish. If water leaves a
white ring on the finish as it dries, apply water again
and blot it with a clean sponge, starting at the edge
of the ring and working toward the center.

Do not use soap, detergent, steel wool pads,
commercial oven cleaner, silicone oven sprays,
coarse pads or coarse brushes on the porous

surface. These products will spot, clog and damage

the porous surface and reduce

Do not scrape the porous surface with a knife
or spatula—they could permanently damage
the finish.

400°F.

Close the door and set

or heavy soiling occurs on the porous

boilovers

400°F.

Time for at least

its

ability to work.

from the

will

get

(c~~ntinued

next page)

25

CAW Am CLEAN~G

(continued)

How to Remove the Storage Drawer or Kick Panel to Clean Under the Range

The area under the range can be reached easily for
cleaning by removing the bottom drawer (on some
models). To remove, pull the drawer out all the way,

tilt

up the front and remove it. To replace, insert glides
at the back of the drawer beyond the stop on range panel, first hook the top tabs on
glides. Lift the drawer if necessary to insert easily. Let
the front of the drawer down, then push in to close.

To clean under models with a
front kick panel, remove the

panel by pulling it straight out
at the bottom. To replace the

and then the bottom tabs.

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth.

Remove heavier soil with warm, soapy water.
Clean the control panel with mild liquid

dish detergent and a soft cloth. Rub
panel lightly.

CAUTION: Do not use abrasives of any kind on the
control panel. The lettering on models with touch

pads is sensitive to abrasives and pressure.

~he

control

The control knobs may be removed

To remove a knob, pull it straight off the stem. Wash
the knobs in soap and water but do not soak.

@.*$

—~

‘n’

-

—

—-

“

Oven Vent

for easier cleaning.

The oven is vented through an opening under the right rear surface unit.

Never cover the opening with aluminum foil or any other
would prevent the oven vent from working properly.

matetial. This

Painted Surfaces

Painted surfaces include the outside oven door, sides,

control panel and drawer front. Clean these with soap

and water or a vinegar

Glass Window

To clean the outside glass window (on some
models) and glass surfaces, use a glass cleaner.

Rinse and polish with a dry cloth.

Metal

Do not use steel wool, abrasives, ammonia or
commercial oven cleaners. To safely clean surfaces;

wash, rinse and then dry with a soft cloth.

Park

and

water solution.

(on some models)

and Glass Surfaces

Do not use commercial oven cleaners, cleansing
powders, steel wool or harsh abrasives on any
painted surface.

26

BEFORE YOU BEGIN

Read
and carefully.

IMPORT~:

tie

IMPORT~:

CODES AND ORDINANCES.
NOTE TO

instructions

ins~tion

NOTE TO CONSUMER: Keep this Use and
Care Guide and Instigation Instructions for

future use.

N~: ~s appkce

@unded.

TOOLS YOU WILL NEED

I

I

with 3/16” socket (for leveling range)

I

!

tiese

instructions completely

Save

local electrical inspector’s use.

INSTMR:

tith

is completed.

●

brge

blade screwdriver

● Channel lock pliers or small ratchet wrench

● 1/4” hex head nutdriver

tiese

OBSERW ~

have

the appfiance

must b

instructions for

GOWRNING

these

&r

proper~

STEP 1

PREPARE THE OPENING

1%”

spacing is recommended from the range to

adjacent vertical walls above

Alow

30” minimum clearance between surface

cooktop

surface.

units and bottom of unprotected wood or metal
top cabinet, and

countertop and adjacent cabinet bottom.

=CE~ON:

microwave oven or cooking appliance over

the

cooktop shall conform to the installation

instructions packed with that appliance,

To eliminate the risk of burns or fire by reaching

over heated surface units, cabinet storage space
above the surface units should be avoided. If
cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of 5“ beyond the bottom of

I

I

I
I

the cabinets. Make sure the wall coverings,
countertops and cabinets around the range can
withstand heat generated by the range, oven or

cooktop

UP

to

15” minimum between

Installation of the listed

200° ~

NOT LESS THAN

W\DTH

OF RANGE

ELECTRIUL REQUIREMENTS

CA~ON,

DO NOT USE AN

~IS APPUCE.

REMO~
CIRCU~
INST-~ON.

This

apptiance

voltage

individud, properly grounded branch circuit,

protected by a circuit breaker or time delay fuse, as
noted on the rating plate.

Wiring must conform to National Electric Codes.

E the electric service protided does not meet the

above specifications, it is recommended that a

ficensed electrician

Because range terminals are not accessible after
range is in position, flexible service conduit or cord
must be used.

FOR PERSON&

-NSION

HOUSE FUSE OR OPEN

BREAKE

must be supphed with the proper

and frequency, and connected to an

R BEFORE BEGINNING

insti

an approved outlet.

SAF~:

CORD

m

Y

INSTALL
OUTLET BOX
ON EITHER

SIDE OF

Q

CORD=

MIN.

WALL

k,,,-.,

\

-

FLOOR/

Ant-TPBacketA

(install

in either rear

i

—

iv

=---

OUTLET BOX

SHADED AREA

‘+”’’”

corner)

(continued next Page)

27

“~STALLAtiON ~STRUCTIONS

(continued)

PRE~RE THE OPENING

mooring

Your range, like many other household

items, is heavy and can

Under the Range

(conWd)

seffle

into

sofi

floor coverings such as cushioned vinyl or

carpeting.

of flooring, use care, and follow these simple and
inexpensive instructions.

The

range should be installed

sheet of plywood (or similar material) as follows:

When the
range,

be built up with plywood to the same level or
higher than the floor covering. This will allow
the range to be moved for cleaning or servicing.

STEP 2

PRE~RE

Use only a 3-conductor, or if required a
conductor range cord set as noted below. These
cord sets are provided with ring type terminals.

The electrical rating of the cord must be 125/250

volts minimum, 40 amperes.
NOTE: Only a

when the appliance is installed in a mobile home
or where local codes do not permit grounding
through the neutral.

STEP 3

1.

bcate

range and remove rear wiring cover.

2. Directly below the connector block is a hole
with a knockout ring for accommodating conduit
fittings. Brackets provided are used to support
the flexible cord strain relief, which must be

securely

Wen

moving

the range on this type

on a 1/4 inch thick

floor

covering ends at the front of the

the

area that the range will rest on should

FOR

ELECTRI~L

CONNECTION

4-

Aconductor

cord is to be used

connector block at the bottom rear of

atiched

to the cord set.

STEP 4

HIRE

Power Cord
through power cord terminals so that the screws

pass

engage nuts. Tighten screws securely.

Cable Direct

SYSTEM

InsMation-Insert

through connector block terminals and

SCREW+

.oN&~

BLOCK

TERMINAL

*&

t
&/

-

&

NUT

InsMa~on—Clamp

screws

POWER CORD
RING TERMINAL

+ ::~:fl

MOVABLE

bare wires
between the connector block terminals and
movable nuts with screws tightened securely.

1. Copper Wiring

~

SCREW

8

~1

-CONNECTOR

BLOCK

b

;;;: ~

MOVABLE

NUT ~

Connect the neutral o; grounded wire of the
supply circuit to the neutral terminal of the
connector block, located in the center. The
power leads must be connected to the outside

@rass

colored) terminals.

I

L

&

TERMINAL

~

NEUTRAL

TERMINAL

FLEXIBLE

CABLE

STRAIN

RELIE

(PROVIDED W
SET NOT PAR

28

TOR

W~ING:

WPRO~D

CONNE~ON

NG

STRAP

ING

TO RANGE)

CONNECTOR BLOCK IS

FOR COPPER

ONLY.

WRE

2.

Auminum

A. Connect length of copper building wire to

range terminal block.

B. Splice copper wires to aluminum wiring using

special connectors designed and

for joining copper to aluminum, and follow the

connector manufacturer’s recommended

procedure closely.

NO~:

splices, etc., must conform to good wiring

practice and local codes.

Wire used, location and enclosure of

Wiring

U.L.

approved

STEP 5

4+IRE

SYSTEM

SPECIAL GROUNDING INSTRUCTIONS

W~ING:

Frame grounded to neutral of appliance

through a link. If used in a MOBILE HOME or
if

LOCW

through the neutral:

1) disconnect the link from neutral,

2) use grounding terminal or lead to ground
unit in accordance with local codes, and

CODES do not permit grounding

3) connect neutral terminal or lead to branch
circuit in usual manner.

(If the appliance is to be connected by

means of a cord set, use 4-conductor cord
for this purpose.) ,

CONNECTOR
BLOCK

4TH GROUNDI

STEP

7

\

GROUND

LUG

b

ANTI-TIP BRACKET INSTALLATION

~

~TI-TIP

for installation in a variety of locations. The
instructions include a template, a parts list and a
list of tools necessary to complete the installation.
Read the
and the instructions that
beginning installation.

bracket is supplied with instructions

IMPORTNT S~~

fit

INSTRUCTIONS

your situation before

WARNING

1. Range must be secured by ANTI-TIP bracket

supplied.

2. See instructions to ins~ll (supplied with
bracket).

3. Unless properly installed, range could be

tipped by stepping or sitting on door. Injury

might result from spilled hot liquids or from
range

itse~.

Typical installation of Anti-Tip bracket

Attachment to Wall

Bracket

STEP 7

LEVELING THE RANGE

The range must be level. Leveling feet are located

at each corner of the base of the range. Remove
the storage drawer or kick panel (depending on
your model) and using channel locks, rotate the
leveling feet in and out as required to level the

range. (For instructions on how to remove and

replace the storage drawer or the kick panel, see
the Cleaning Under the Range section in Care

and Cleaning.) On some models, there are plastic

covers which may be removed for easy

adjustment oust squeeze and pull).

One of the rear leveling feet will engage the
ANTI-TIP bracket (allow for some side to side

adjustment).

a minimum clearance of

1/81’

Alow

between the range and the leveling foot that is to

be installed into the

~TI-TIP

bracket.

Check the range for proper installation into the

~TI-TIP

bracket (after the range has been
properly installed) by removing the kick panel or
the storage drawer and inspecting the rear leveling

leg. Make sure it fits securely into the slot.

STEP 8
FINAL CHECK

Be sure all switches are in the off position before
leaving the range.

29

QUESTIONS?

PROBLEM

OVEN WILL
NOT WORK

OVEN
DOES NOT WORK

FOOD DOES NOT
BROIL PROPERLY

FOOD

ROAST

LIG~

DOES NOT

OR BA=

PROPERLY

USE

POSSIBLE CAUSE

● The plug on

●

The circuit breaker

●

Oven controls not properly

●

The light bulb is loose or defective. Tighten or replace.

●

The switch operating oven

●

The OVEN SET knob not set at BROIL.

“

The OVEN TEMP knob not set at BROL.

●

The door not left open to the broil stop position as recommended.

●

Improper shelf position being used. See the Broiling

c

Food is being cooked on hot pan.

*

Cookware is not suited for broiling.

●

Aluminum foil used on the broiler pan rack has not been fitted properly and

slit as recommended.

●

The OVEN SET knob not set at BAKE.

●

The OVEN

●

Shelf position is incorrect. See the Roasting or the Baking sections.

●

Incorrect cookware or cookware of improper size is being used.

. A foil tent was not used when needed to slow down browning during roasting.

●

The OVEN TEMP knob needs adjustment. See the Adjust the

Oven Thermostat-Do Zt

T~S

PROBLEM SOLVER

the

range is

~MP

not

completely inserted in

in

your house has been tripped or a fuse has

the electrid ouflet.

set.

light

is broken, Call for service.

Guide.

knob not set at proper temperature.

Yo~rsevsection.

been

blown,

OVEN TEMPERATURE
TOO HOT OR TOO COLD

SURFACE UNITS
NOT WNCTIONING
PROPERLY

OVEN DOOR
CROOKED

If you need more help.. call, toll free:

GE Answer

Center@

● The OVEN TEMP knob needs adjustment. See the

Oven Thermostat-Do

●

The surface units are not plugged in solidly.

●

The drip pans are not set securely in the

4

The surface unit controls are not properly set.

●

Because

installation. To straighten the door, push down on the high comer.

800.626.2000

consumer information service

Adjust

the

Zt

Yourse§ion.

cooktop.

the

oven door is removable, it sometimes gets out of position during

30

We’ll Be There

With the purchase
need information or assistance, we’ll be there. All you have to

ofyour

new Hotpoint appliance, receive the assurance that

ifyou

do is call—toll-free!

ever

lmHome

Repair Service

80WEXARES(80W2-273q

Our consumer service professional will provide expert repair service on your

Hotpoint appliance, scheduled at

(Jonsurner Service company-operated locations offer you service today or

tomorrow, or at your convenience

2:00 p.m. Saturdays). Our factory-trained technicians know your appliance

inside and out-so most repairs can be handled in just one visit.

a

time that’s convenient for you. Many GE

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to

GEAnswer Cente~

8086262000

Whatever your question about any Hotpoint major appliance, GE Answer

(;enter@ information service is available to help. Your call–and your

question-will be answered promptly and courteously. And you can call any
time.

GE

Answer

-s-. .!...

-..

,..,

-,” .,..=”.,.

...,

,“. . . . . . . . . . . . . . . . . . . . . . ...,, >.,

(lenter”

service is open 24 hours a day, 7 days a week.

hr

Customers With

80~6262000

Upon request, we

Braille controls

Hotpoint appliances, and a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility. To obtain

these items, free of charge, call

800.626.2000.

will

for a variety of

provide

Special Needs...

Consumers with impaired hearing or speech who have
access to a

800-TDD-GEAC (800-8

call
information or service.

TDD or a conventional teletypewriter may

~33-4322)

to request

Service Contracts

80W2G2224

You can have the secure feeling that GE Consumer Service will still be there

af’ter

your Hotpoint product warranty expires. Purchase a GE contract while
your warranty is still in effect and you’ll receive a substantial discount. With

a

multiple-year contract, you’re assured of future service at today’s prices.

Parts

80M2&2002

Individuals quafified to service their own appfiauces can
have needed parts or accessories

home. Our parts system provides access to over 47,000

Genuine

VISA, Master(;ard and Discover cards

andAccessories

sent directly to their

Renewal Parts... and all are

fully

warranted.

are

accepted.

User maintenance instructions contained in this

cover procedures intended to be performed by any user.

Other servicing
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.

generdy shodd

be referred to

bookfet

qutified

YOUR HOTPOINT RANGE

WARRANTY

Staple sales slip or

here. Proof of original

is needed to obtain service

I

I

under warranty.

cancelled

purchase

check

date

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we will provide, free of
charge, parts and service labor

your home to repair or replace

pati of

of a manufacturing defect.

● Service trips to your home to

Read

If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:

GE Answer

800.626.2000
consumer information service

● Improper installation.

If you have an installation
problem, contact your dealer or
installer. You are responsible for

providing adequate electrical, gas,
exhausting and other connecting
facilities as described in the

Installation Instructions provided
with the product.

the range

teach you how to use the product.

your Use and Care material.

that fails because

Cente@

in

any

This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for
the 48 mainland states, Hawaii and
Washington,
warranty is the same except that it is

LIMITED because
ship the product to
or for the service technician’s travel
costs to your home.

All warranty service will be
provided by our Factory
Centers or by our authorized
Customer
normal working hours.

Should your appliance need

sewice,

or beyond, call 800-GE-CARES
(800-432-2737).

c

. Failure of the product if it is used

● Damage to product caused by

WARRANTOR IS
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.

during warranty period

Replacement of house fuses or

resetting of circuit breakers.

for other than its intended

purpose or used commercially.

accident, fire, floods or acts
of God.

ordina~

D.C.

In Alaska the

vou

{he

Carem

sewicers during

NOT

home use in

must

~av

to

sewic’e ;hop

Sewice

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which

To know what your legal rights are in your state, consult your

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

This book is printed on recycled paper.

Part No. 164 D2966P076
Pub No. 39-4740

8-94

CG

lo~l

or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

vay

from state to state,

RB524 RB532 RB536 RB633
RB525 RB533

RB632 RB6”

RB526 RB534

Printed in Louisville, KY

I