GE RA513, RS42, RB525F, RS46, RB528F Use and Care Manual

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IR.Mmi RB525F IN3528F

IRB536F

RS42

RS46

RS47G

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It is designed to help you operate and maintain your new Flange properly.

Keep it handy for answers to your

questions.

If you don’t understand something or need more help. . . Call, toll free:

The GE Answer CenterTM

800.626.2000

consumer information service or write: (include your phone

number); Consumer Affairs Hotpoint

Appliance Park Louisville, KY 40225

the and

Serial

You’ll find them on a label on the front of the Range behind the oven door.

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 No.

Serial No.

Use these numbers in any correspondence or service calls concern ing your Range.

MYOU

immediately contact the dealer (or builder) that sold you the Range.

-mm?and m . .

Y!3UJCM for‘sWwim

Check the Problem Solver (page

26), It lists minor causes of operating problems that you can correct yourself.

It could saveyou an unnecessary

service call.

Your range,!W many other h~u~e- ‘= -

,-,.--...

hold items, is #W?a?/yand can SMe :-’-

into soft mxw fmferhlgs such as

viny! of Cak’p$i?m’lg.

When moving the range on this ----

type of flooring, use care, and it i

recommended that these simple afld inexpensive instructions be followed.

The range should be installed on W%=

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;.:,-

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a sheet of plywood (or similar

material) as follows: fba fiocwCow?wh?gIS d W3

front of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will then allow the range to be moved for cleaning or servicing.

(WI FM and FIBfmukk]

Leveling screws may be located on each corner of the base or on

only the two front corners of the

range depending on the model.

By removing the bottom drawer you can level the range to an

uneven floor with the use of a

nutdriver. To remove drawer, pull drawer out ““ :

all the way, tilt up the front and

remove it. To replace, insert glide

at back of drawer beyond stop on

range glides. Lift drawer if necessary to insert easily. Let front of

drawer down, then push in to

close.

j~:~. urface Cooking . . . . . . ... . 10-11

—.-

~.:=...~+r

.=-v=.

-a

-- utornatic Timer and Clocks . . 12

Using Your Oven . . . . . . . . . . . . . 13

How To Bake and Time Bake. . 14

How To Roast ., . . . . . . . . . . . . . . 15

How To Broil . . . . . . . . . . . . . . . . . 16

How To Care For

YourRange .. . . . . . . . . ... 17-18

Cleaning Your Range . . . ... . .. 19

Surface Cooking Chart ... . 20-21

!3aking Chart. .. . . . . . . . . . . . . . . 22

Roasting Chart . . . . . . . . . ... . . . 23

Broiling Chart. . . . . . . . . . . . . . . . 24

Home Canning Tips . . . . . . . . . . 25

The Probiem Solver . . . . . . . . . . 26

Consumer Services . . . . . .. . . . . 27

Warranty . . . . . . . . . .. . .Back Cover

Usecooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

Cook fresh vegetables with a minimum amount of water in

a covered pan. “Keep an eye” orI foods when

bringing them quickly to cook-

ing temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

Use residual heat with surface

cooking whenever possible. For example, when cooking eggs

in the shell, bring water to boil, then turn to OFF position to complete the cooking.

Use correct heat for cooking task. . .HIGH—to start cooking (if time allows, do not use HIGH heatto start), MEDIUM HI

—quick brownings, MEDIUM— slow frying, LOW—finish cooking most quantities, simmer —double boiler heat, finish cooking, and special for small quantities.

When boiling water for tea or coffee, heat only the amount needed. It is not economical to boil a container full of water

for only one or two cups.

Preheatthe oven only when

necessary.Mostfoods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in the oven promptly after the light goes out.

Always turn oven OFF before removing food.

During bakjng, avoid frequent door openings. Keepdoor open asshort atime aspossible when it is opened.

Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

Useresidual heat in oven whenever possible to finish cooking

casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

When using electrical appliances basicsafety precautions should befollowed, inciuding the ;Ollowing:

$J Usethis appliance oniy for its intended useas described in this

manual.

Q Be sureyour appliance is properly installed and grounded

by a qua~ifiedtechnician in accordance with the provided installation instructions.

e Don’t attempt to repair or

replace any part of your range unless it is specifically recom-

mended in this book. All other servicing should be referred to a qualified technician.

s More performing any service,DISCONNECT THE

RANGE POWERSUPPLYAT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSEOR SWITCHING

OFF THE CiRCUIT BREAKER.

9 DOno%heave ak3ne— children should not be left alone or unattended in area where

appliance is in use.They should never be allowed to sit or stand

on any part of the appliance. 0 ~~n’t anyone to climb,

stand or hang on Me door,

(N’range top. They could

the range and even ?ipit over causing severe injury.

~:’ DO NOT

ITEMS OF TO

1?4

.4=4EM3VEA (X3ON ‘THE

(X=A RANGE’–

ON THE

TO REACH ITEMS BE

@ Loose

fitting or hanging garments should never be worn while using the appliance=Flammable material could be ignited if

brought in contact with hot heating elementsand may cause severeburns.

@ (JSeonly dry moist or damp potholders on

hot surfaces may result in burns

from steam. Do not let potholders touch hot heating elements. Do not usea towel or

other bulky cloth. @ !$&weruse your for

or the room. @ storage in or on AppWwKx3Flammable materials should not

be stored in an oven or near sur-

face units.

@ Keep hood and greasefilters

clean to maintain good venting and to avoid greasefires.

a !20 not let cooking grease or other materials acxx.1+= mu!ate in the range or neal’Km

o Do not use

fires. Never pick up a W4ming pan. pan on w.wface unit by ccwering pan

cookie shed CM?flat tray. Fh’rikig

CJ’ease a pan ‘can be put out by Cx2v’ewngwith baking soda or, if a muWpurpose dry dwmkxd w foam.

water on grease

wi!h well M,

oven.Thesesurfacesmay be hot enough to burn eventhouah they aredark in color. During and after use,do nottouch, or let clothing or other flammable materials contact surfaceunits, areasnearby surface units or any interior areaof the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areasfacing the cooktop, oven vent opening and surfaces near the openings, and crevices around the oven door.

The inside surface of the oven may be hot when the door is opened.

G tXMMN2Jpork follow our directions exactly and

always cook the meatto at least

170°.This assuresthat, in the remote possibility that trichina

may be present in the meat, it will be killed and meatwill be safeto eat.

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I: Keepovenventducts

unobstructed. ‘Jj Keepovenfreefrom grease

build up.

Z’ Placeoven rack in desired position while oven is cool. If

racks must be handled when

hot,do not let potholder contact

heating units in the oven. G Pulling out shelf to the shelf

stop is a convenience in lifting

heavyfoods. It is also a precau-

ticmagainst burns from touching

hot su}faces of the door or oven

,-.

When using cookin,gor roast-

ing bags in oven, follow-the

manufacturer’s directions. . Do not useyour oven to dry

newspapers. If overheated,they

can catch fire.

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appliance is equipped with one or more surface units of different size.Selectutensils havingflat bottoms large enough to cover

the surface

unit heating e!ement.

The useof undersizedutensils will exposea portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

@ f’q~verleavesurfaceunits unattended at high heat

Boilover causessmoking and

greasy spillovers that may catch on fire.

Q Be sure reflector pans and vent ducts are not coveredand

are in place. Their absence during cooking could damage range parts and wiring.

o Don’t use foil to line reflectorpans or anywhere in the oven except asdescribed in this book. Misuse could result in ashock, fire hazard,

or damage to the range. Q Only certain types

of glass,

glass/ceramic, ceramic, earthen-

ware, or other glazed con~ainers

are suitable for range-top service; others may break because of the sudden change in tem-

perature (SeeSection on “Surface Cooking” for suggestions.)

: To minimize burns, ignition of flammable materials, and spillage; the handle of a container

should be positioned so that it is turned toward the center of the range without extending over nearby surface units.

Don’t CM’soak

SxH%xx2units. Dcm’il

put W5wnin a

f~ turnsurface unitto

OFF @ Keepaneye on foods being

fried at HIGH or MEDIUM HIGH heats.

@ TOavQ16jjthe 0?a burn Or’ $MX2k,

be 0?3rtahllthat w-w for ?3[1surfaceunits are at OFF posi” tkm and 2411coils arecool before

to removethe unit.

@ foods under the !Mm2d,turn the fan off. The fan, if may’spread the f!ame.

@ Foods for beas

dry as possibk?eFrost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and oversides of pan.

@ Use little fat for effective shallow or deep-fat frying. Fill-

ing the pan too full of fat can causespillovers when food is added.

@ If a combination of oils or fats will be used in frying, stir together before heating, or as

fats melt slowly.

D Nways IlwMtat and

watch as it heats.

Q Use deep fat thermometer

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Model and Serial Numbers 2

-10

;’~=””’’’”””””

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““ $$&

‘~~ “ON” Indicator Light/Lights

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for Surface Units

~]1 Oven Set Control &? Oven Temp Control

$$$Oven Cy,ciing Light

Automatic Oven Timer

Clock and Minute Timer Stay-Up Calrod@Surface Unit

$9 (Maybe raised but not removed

when cleaning under unit.) Plug-In Calroc@Surface Unit

Q) (May be removed when

cleaning under unit.)

]} One-Piece Chrome Trim Ring and 3

- Reflector Pan.

~ Separate Chrome Trim Ring and G Aluminum Reflector Pan

Oven Vent Duct (Located under

$# right rear surface unit.)

—

13 13 13

3-6 in. 1-8 in.

4 4 4

@ @

3-6 in.

1-8 in.

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Clock &

Min. Timer

3-6 in. 1-8 in.

2-6 in. 2-8 in.

Oven Interior Light (Comes

~ on automatically when door

is opened. ) ~ Oven Light Switch @ Broil Unit ~ Bake Unit (May be lifted gently

for wiping oven floor. )

~~ Oven Shelves

Oven Shelf Supports (Letters

A, B, C, & D indicate cooking

)

positions for shelves as

recommended on cooking charts. ) ~ Broiler Pan and Rack ~ Storage Drawer

—

13 16

2 2 2 2

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(slide-in)

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,,, Model and S~rial Numbers

.— ‘~j Surface Unit Controls

‘\

~F~,“ON” Indicator Light/Lights

“2’ for Surface Units ~~ Oven Set Control $@ Oven Temp Control @ Oven Cycling Light ~~ Automatic Oven Timer

‘w” Clock and Minute Timer

Stay-Up Calrod@Surface Unit

~ (May be raised but not removed

when cleaning under unit. )

~ Separate Chrome Trim Ring and ~ Aluminum Reflector Pan

,0 Oven Vent Duct (Located under 3

right rear surface unit.)

Oven interior Light (Comes

~ on automatically when door “’ is opened.)

13 13

—

@ @ @

————

69 @

2 2 2

@ @

@ @ @ @ @ @ @

@ @

3-6 in. 3-6 in. 3-6 in. 1-8 in.

1-8 in. 1-8 in.

] Oven Light Switch ] Broil Unit ,3 Bake Unit (May be lifted gently

y for wiping oven floor.)

@ Oven Shelves

Oven Shelf Supports (Letters

A, B, C, & D indicate cooking

~~~ positions for shelves as

recommended on cooking

charts. )

‘-~:?Broiler Pan and Rack

*“G” in modei number indicates

Black Gh3ss!Dcx3r.

13 16

@ @

2 2 2

‘a

@ @ @ @ @ @

—

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. . . . . . . . . .

----

---—

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Surface Unit Controls Master Indicating Light for Surface Units Calrod@Surface Units

—.

-—

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HIGH positions, there is a slight niche so control

“clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between

the words WARM and OFF. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indicating heat settings selected

are being maintained.

Switching heats to higher settings always show aquicker change than switching to lower settings.

step1

Grasp contol knob and push in. . .

ej::.clk=$ =)

“+.,fib~-~-=

Turn either clockwise or counterclockwise to desired heat setting.

Quick start for cooking; bring water to boil.

MED l-$!

Fast fry, pan broil; maintain fast boil on large amount Offood.

MED

Saute and brown; maintain

slow boil on large amount

of food.

Low

Cook after starting at HIGH; cook with little water in

covered pan.

Vvrvl

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

No-m:

“1.At HIGH, MED l-it, never leave food unattended. Boilovers cause smoking; greasy spiliovers may

catch fire.

2. At WARM, LOW, melt choco-

late, butter on small unit.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

Q. Ivlay I can ~oodsanc~preservss

.... .....-...,-————..——...-<—--.-—.. ....

.-..

on my surfacf+units?

A. Yes, but only use utensils designedfor canning purposes.Check the manufacturer’s instructions and

recipes for preserving foods. Be sure canner is flat-bottomed and fits overthe center of your Calrod@ unit. Sincecanning generateslarge amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on

surface units. Q. Why do my utensils tilt when I

place them on the surface unit?

A. Because the surface unit is not flat. Make sure that the “feet” on your Calrod@ tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Can I use special cooking equipment like an oriental wok, on

any surface units? A. Utensils without flat surfaces

are not recommended. The life of

your surface unit can be shortened

and the range top can bedamaged from the high heat needed for this type of cooking.

units are sitting

~. Can i cover my reflector pans witi~f~iI7

A. Yes, but make sure hole in center is left open

Cl. Why is the porcelain finish on my containers coming off-?

A. If you set your Calrod@ unit higher than required for the container material, and leave it, the finish may smoke, crack POP,or

burn depending on the pot or pan.

Also, a too high heat for long

periods, and small amounts of dry

food, may darnage the finish.

——

----

The automatic timer and clock on

E%%

ycur Range are helpful devices

that serve several purposes. The

knob locations on some range

models may vary and will look like

one of the two sets of timers below.

!Vbdels: RB536F, IRS46,and RS47G

TO SET THE CLOCK, push the center knob in and turn the clock hands to the correct time. (The

Minute Timer pointer will move also, let knob out, turn the Timer pointer to OFF.)

The Minute Timer has been com-

bined with the range clock. Use it to time all your precise cooking operations. You’ll recognize the

Minute Timer as the pointer which is different in color and sh~pe than

the clock hands. TO SET THE MIINUTETIMER,turn

the center knob, without pushing in, until pointer reaches number 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 buzzersounds to tell you time is up. Turn knob, without

pushing in, until pointer reaches

OFF and buzzer stops.

Stop dials to automatically start 2=+ and stop oven at a later time of day. It takes the worry out of not being ;s:~home to start or stop the oven.

.--,,.e:;

.—

Setting the dials for TIME BAKE is explained in detail on page 14.

;:;.

[-+(JUI(::~1~ \ LISP I-nyN’11r] utc?TIn7c!I

~~,,11:]~;c r]]~:s1!r“fa~~~00kI

Your Minute Timer will help

!1{]6)HSI~t“<)

time total cooking which includes time to boil food and change temperatures. Do not judge cooking

time by visible steam only. Food will cook in covered containers

even though you can’t see any

steam.

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or set both Start and

Q. M UStthe Cloc!< be set on cor-

rect time of day when I wish to use the Au~onlatic Titmer for baking?

A. Yes, if you wish to set the Start or Stop Dials to turn on and off at set times during timed functions.

.-,,

Can / use the IVinute Timer

‘4,.c~uring oven cooki

i7CJ?

A. The Minute Timer can be used during any cooking function. The

Automatic Timers (Start and Stop

Dials) are used

with TIME BAKE

function only.

This model has atime of day clock and minute timer but does not have Start and Stop dials needed for TIME BAKE function.

Q. Can I change the clock while 1‘rnTime Cooking in the oven?

A. No. The clock cannot be changed during any program that

uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

1. Look at the controls. Besureyou understand how to set them properly. Readoverthe directions for the Automatic Oven Timer so you understand its usewith thecontrols.

2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them prop-

erly, to give sure sturdy support.

3. Read over information and tips that follow.

4. Keepthis book handy so you can refer to it, especially during the first

weeks of getting acquainted with your oven.

For normal cooking,

line up the desired temperatures

(marked on the outer edge of the

control knob) with the index

marker located immediately above

the control.

The oven has four shelf supports

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

food are suggested on Baking,

Roasting and Broiling pages.

The controls for the oven(s) are

marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE*, BROIL, and OFF. When you turn the knob to

the desired setting, the proper heating units are then-activated for that operation.

OVEN TEMP maintains the temperature you

set from WARM

(150°) to BROIL (550°). The Oven

Cycling Light glows until oven

reaches the selected temperature, then goes off and on with the oven unit(s) during cooking. PRE-HEATING the oven, even to high tem-

perature settings, is speedy—rarely more than about 10 minutes. Pre-

heat the oven only when necessary. [Mostfoods will cook satisfactorily without preheating. If you find

preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after

light goes out.

The shelve(s) are designed with stop-locks so that when placed correctly on the shelf supports, (a) will stop before coming com-

pletely from the oven, (b) will not tilt when removing food nor when placing food on them.

TO REMOVE shelve(s) from the oven, lift up rear of shelf, pull for-

ward with stop-locks along top of shelf supports.

Be certain that

shelf is cool before touching. TO REPLACE shelve(s) in oven,

insert shelf with stop-locks rest-

ing on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

(On Models So Equipped)

The light comes on automatically when the door is opened. (On

models with oven window) use switch to turn light on and off when door is closed.

Switch is located on front of door.

}

)

“. ;

,,.,

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keand Bake

When cooking a food for the first

time in your new oven, use time given on recipes as a guide, Oven thermostats, years, may “drift” from the factory setting and differences in timing between an old and a new oven of

5 to ?0 minutes are not unusual and you may be inclined to think that the. new oven is not performing correctly. However, your new oven has been set correctly at

the factory and is more apt to be accurate than the oven it replaced.

Wep 1: Place food in oven, being certain to leave about l-inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking,

avoid frequent door openings to prevent undesirable results.

Step 2: Turn OVEN SET Knob to

BAKE and OVEN TEMP Knob to temperature on recipe or on Baking Chart.

step 3: Check food for doneness

at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

The automatic oven timer controls :3re designed to turn the oven on or

~2ffautornatica J1y at specific tirnes Ihat you set. ExampIes of Imrmediate Start (even turns 017now and

over a period of

you set it to turn off automatically)

or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described.

NOTE: Before beginning make sure the hands of the range clock show the correct time of day.

Immediate Start is simply setting

oven to start baking now and

turning off at a later time automat-

ically. Remember, foods continue

cooking after controls are off.

$Hep1: TOset Stop Time, push in

knob on STOP dial and turn

pointer to time you want oven to turn off, for example 6:00. The Start Dial should be at the same position as the time of day on clock.

step 2: TIME BAKE. Turn OVEN TEMP Knob to oven temperature, for

example 250°

Delay Start and Stop is setting the

oven timer to turn the oven on and off automatically at a later time than the present time of day.

‘On Models Equipped with TIME BAKE.

Turn OVEN SET Knob to

Step 1: To set start time, push in knob on START dial and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: knob on STOP dial and turn

pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on Stop Dial must be

later than time shown on range clock and Start Dial.

Step 3: Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMF’

Knob to 250° or recommended

temperature.

Place food in oven, close the door and automatically the oven will be

turned on and off at the times you

have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIM E BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

TO set Stop Time, push in

,..---->,

(-)

bioasti;g temperatures, which should be low and

-. . .

...... .....—...-...-—.—...—-..—.-..—

———.....—-—-——.—.-————————-—

steady, keep spattering to a minimum. When roasting, it is not necessaryto sear, baste, cover, or

add water to your meat.

—===

Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallow pan. (Broiler pan with

rack is a good pan for this.) Line

Step 3: Turn OVEN SET to BAKE and OVEN TEMP to 325°. Small poultry may be cooked at 375° for best browning.

broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily

cured meats, or for basting food

during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in A

or E3position. No preheating is necessary.

Step 4: Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10-20 minutes while making gravy or for easier

carving, you may wish to remove meat from oven when internal

(Youmay hear a slight clicking noise to indicate the oven is working properly. ) Roasting is easy, just

follow these steps:

temperature is 5-10°F below temperature suggested on chart. If no standing is planned, cook meat to suggested temperature on chart on page 23.

NOTE: You may wish to use TIME BAKE as described on preceding page to turn oven on and off automatically.

FCN”

Frozen roasts of beef, pork, lamb, etc., can bestartedwithout thawing, but allow 10-25 minutes per pound additional time

(10 min. per pound for roasts

under 5 pounds, more time for

larger roasts).

Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked success-

fully without thawing. Follow di-

rections given on packer’s label.

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‘J~~ñÇ*-J+[,,$ ~r-; ~ ~ ,2

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:.,.J .-= %.

.!. Is ii necessary to check fot-

.ioneness with a

and

t)7e2t thermorneler?

- Checking the finished internal*G. temperature at the completion of cooking time is recommended.

Temperatures are shown on Roasting Chart on page 23. For roasts over 8 lb.s., cooked at 300° with reduced time, check with ther-

mometer at half-hour interva Is

:~fter%of time has passed.

(3. bVhy 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. :!- ~-~,I 17~pd tO pi-eheatmy oV12n

i>[i[;I-1 /:)011

A. It

tI[II(2 I cook a roast or

!~i}’‘)

is rarely necessary to preheat your oven, only for- very smal I roasts, which cook a short length of time.

Q. When buying a roast are there any special tips that wou Id help me cook it more evenIy?

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

rolled roasts. Q. Can I seal the sides of my

when roasting a turkey’?

“tent”

foil

A. Sealing the foil will steam the

meat. Leaving it unsealed allows the air to circulate and brown the meat.

r ,

Broilinq is cooking food by intense radiant heat from the upper unit in

the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and

smoking to a Iminimum.

:;:e ~> $ .

nea’r edge,

If meat has fat or gristle

cut vertical slashes

through both about 2-in. apart. If desired fat may betrimmed, leaving layer about

‘/8-in. thick

Step z: place meat on broiler rack

in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices

may become hot enough to catch fire. Aluminum foil may be used to line broiler pan and rack. But, be CERTAIN to cut opening in foil, to correspond with slots in the rack

so fat drips into pan below.

=.&~,.>t.,.I..,..=L-. --==,,. =-=,.-= T.. =.LY=*-... -. -=’-=---==

k-r=-r.. -.,-.

.::” \/?//-/y ~/-lcJ(]/(’jI Ieav(: the door

closed w17en broiling chicken?

A. Chicken is the only food

recommended for closed-door

broiling. This is because chicken

is relatively thicker than other

foodsyou broil. Closed door holds more heat in oven, so chicken may

be broiled but well-done inside. .-. \~\~llL:

~{‘\’,’]y:; [,

J?- yes, (Jsi ng the rack

iI hro 1IIr)<], I5 It rlcccss~{ry 10

,+~) ,: I‘]~:j., / [11/-)(. /- C.I,

, ,,~;-)

suspends

the meat over the pan. As the meat

cooks, the juices fall into the pan thljS keeping meal dryer. Juices are protected by the rack and stay

cooler, ii] us preventing excessive spatter and smoking.

Step 3: Position shelf on recommended shelf position as sug-

gested on Broiling Chart on page

24. Most broiling is done on C position, but if your range is con-nected to 208 volts, you may wish

to use higher position.

Step 4: Leave door ajar about inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

Step .5:Turn OVEN SET Knob and OVEN TEMP Knob to BROIL. Preheating units is not necessary. (See notes on Broiling Chart page 24.)

-.--—-..., ------

.=. . .

-“-.-.....-===——--—

Q. Should I salt the meat before broiIing?

A. No. Salt draws out the juices and allows them to evaporate. Always salt after. cooking. Turn meat with tongs; piercing meat

with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter. ~;;.~!~lhy~re my n“ieats not turning

L3ui QS brown as t/7e)’shouId?

A. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil unit

for 10 minutes before placing

broiler pan with food in oven. Cheek to see if you are using the recommended shelf position. Broil for the longest period of time indicated in the Broil Chart in this book. Turn food only once during broiling.

Step 6: Turn food only once during co~king. Time foods- for first side as on Broiling Chart page 24. Turn food, then usetimes given for second side as a guide to preferred doneness. (Where two thicknesses

and times are given together, use

first times given for thinnest food.)

Step 7: Turn OVEN SET Knob to OFF. Servefood immediately, leave pan outside oven to cool during meal for easiest cleaning.

- -. --- -,

..—-—..-...~” —-.--m..-Qa

Q. Do I need to grease my broiler rack

to pt-eventmeat from stick irig’?

A. No. The broiler rack is designed

to reflect broiler heat thus keeping the surface cool enough to prevent meat sticking to the surface.

6i3$(hen Vent !DL4ct

~ ~

—-—-..—......,..-..-.=—

—..—...-—————..—..--—

Qj ~a~~~d@Surface

@ Oven Lamp

Unit

The porcelain enamel finish is

sturdy but breakable if misused. This finish is acid resistant. However, any acid foods spilled (such as fruit juices, tomato, or vinegar)

should not be permitted to remain on the finish.

(m BE)and Rs nlcdels)

The area under the range of

models equipped with a bottom drawer can be reached easily for cleaning by removing the bottom

drawer. To remove, pull drawer out all the way, tilt up the front and

remove it. To replace, insert glides

at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down,

close.

Your Range is vented through a duct located under the right rear

surface unit. Clean the duct often.

then push in to

To remove: e Make sure unit is

Lift up right rear surface unit.

~ Remove reflector pan and ring. ~ Lift out oven vent duct. To replace:

Q Place the part over the oven vent

located below the cooktop with opening of the duct under the round opening in the reflector pan. It is important that the duct

is in the correct positiorl so moisture and vapors from the oven can bereleased during oven use. NOTE: Never cover the hole in the ovenventduct with aluminum foil or any other material. This prevents the oven vent from

working properly during any cooking cycle.

Stay-Up surface units can be lifted upward and locked in that position for cleaning under unit. Be certain unit is coo! before lifting coil up.

After lifting coil unit, remove trim ring and reflector pan to clean under unit. Clean pan and trim ring as recommended on Cleaning

Chart on page 19.

COOI.

@ Replace reflector pan into recess

in cooktop.

Q put trim ring in place over

reflector pan.

@Guide the surface unit into place

so it fits evenly into trim ring. Pan mustbe under trim ring

((NI Models so Clean the area under the reflector ~ ‘-; pans often. Built-up soil, especially ! ‘I ~ grease, may catch fire. To make i :.--~’ cleaning easier, the plug-in surface !,:,,:., units are removable.

To clean:

Wipearoundthe edges of the

surface unit opening in the , range top. Clean the area below the unit. Rinse all washed areas : with a damp cloth or sponge.

Caution: Be sure all controls are turned OFF before attempting to clean under the cooktop or removing the Calrod@ units.

.,.,,

~ :;!

~.,.

To remove:

———.—.—... .

.——.--.....-

——.-.--.—

..-—

@Raise the unit coil opposite the

receptacle. Lift about one inch abovethe trim ring andpull away from the receptacle. Caution: Be

sure the coils are cool before

removing a Calrod@unit.

@After removing the plug-in sur-

face unit, lift the chrome-plated reflector pan/ring to clean under

the unit.

To replace: ~ Place the chrome-plated reflec-

tor pan and ring in the surface unit cavity found on top of the

range. Line up the reflector pan so the unit receptacle can be seen.

@ Insert the terminals of the plug-

in unit through the opening in

the chrome-plated pan and ring and into the receptacle.

@Guide the surface unit into place

so it fits evenly and fits snugly into reflector pan.

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

Do not immerse plug-in surface

units in liquids of any kind.

Do not bend the plug-in surface

unit plug term inals.

Do not attempt to clean, adjust

or in any way”repair the plug-in

receptacle.

(On models so equipped.)

CAUTION: Before replacing your

oven bulb, disconnect the electrical power for your range at the main fuse or circuit breaker panel or pull plug. Be sure to let the lamp

cover and bulb cool completely before removing or replacing.

shaped wire. Removeoven door, if desired, to reach cover easily.

f. TO REMOVE, hold hand under cover so it doesn’t fall when released. With fingers of same hand, firmly push down wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS

TO REMOVE THIS TYPE OF

COVER.

Use time give; on recipe when cooking first time. Oven thermostats,,in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in

the thermostat {Oven Temp) knob.

PULL KNOB OFF OFSHAFT,LOOK

AT BACK OF KNOB AND NOTE

CURRENT SETTING, BEFORE MAKING ANY ADJUSTMENT.

To increase temperature, turn toward HI or RAISE; to decrease turn toward LO or LOWER. Each notch changes temperature 10 degrees. Temperature can be raised by 20 degrees or lowered by 30

2. Replacelamp with 40-watt home appliance bulb.

3. TO REPLACE cover, place it into groove oi lamp receptacle. Lift wire bait up to center of cover until

it snaps into place. When in place, wire holds cover firmly, but becertain wire bail is not below depression in center of cover.

4. Connect electric power to range.

and lift up end of pointer slightly.

2. After adjustment is made, press

monitor firmly against knob. Return

knob to range, matching flat area on knob and shaft. Recheck oven Performance before making an additional adjustment.

Other Models

1, Pull off knob, loosen both screws on back of knob holding skirt of knob firmly. 2. Turn black handle to move pointer one notch in desired direction. Tighten screws.

3. Return knob to range, matching flat area of knob to shaft. Recheck

oven performance before making an additional adjustment.

~~(pj

~’]~(gjyj~ ~~[~?

[g)~y~+$~]~fJ@~$

The oven lamp (bulb) IS covered

17 G CJI~SS, removable cover

wit

C17is held i n place with a bail-

1.v17i

1. Remove knob, and hold so pointer is at top of knob. Hold

“skirt” of knob firmly in one hand. With other hand, turn knob to move pointet” toward Raise or Lower.

Pointer is designed not to move easily. If it is seated so it is difficult

to move, pointer may be loosened slightly. Insert a thin screwdriver,

knife blade or sinl ilar irlstrument

To REMOVE door, open to BROIL

POSITION: where you feel hinge catch slightly. Place hands under each end of door handle; lift door

up and away from hinges.

To REPLACE, place hands under each end of door handle, or on sides of door. Resting door against

knee, line up door with hinges and

slip into p!ace.

---

———---

-—-

Soap andWater

osOap-Fill~d

Scouring Pad

~PlasticScouringPad

eMildSoapandWater

GmmE4r’s$

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE:The bake unit is hinged and can be lifted gently to clean the oven floor. If sp!llover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool). Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The,broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controls to range making sure to match flat area on the knob and shaft.

Metal,including Brushed ChromeandCooktop

PorcelainEnamel’

painted Surfaces

‘ -- -..--- . - >::

- .,L

—...

‘spillage of

marinades, fruit juices,

t>e~~ipedup immediately,

~ Soap and Water

~ Paper Towel ~ Dry Cloth e Soap and

@Soap and Water

e Soap and Water

@Soap and Water

e Soap and Water @Stiff-Bristled Brush @Soap-Filled Scouring Pad

(Non Metallic)

o Soap and Water

QSoap and Water

——

o Soap-Filled

— ---

Scouring Pad

and basting materials containing acids may cause

Water

Wash all glass with cloth dampened in soapy water. Rinse and

polish with a dry cloth. If knobs are removed, do not iet water run

down inside surface of glass. Wash, rinse then polish with dry cloth. DO NOT USE steel wool,

abrasives, ammonia, acids or commercial oven cleaners which

may damage finish. Avoid cleaning powders or harsh abrasives which may scratch the

enamel.

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

For other spills, such asfat smatterings, etc., wash with soaP and

water when cooled and then rinse. Polish with a dry cloth.

Use a mild solution of soap and water. Do not use any harsh

abrasives or cleaning powders which may scratch or mar

surface. To clean oven door: remove by opening to i3ROlL position and

grasping door at sides. Lift door up and away from hinges.

with soap and water. Replace by grasping dcor at sides and lining

up door with hinges. Push door firmly into place.

Cool before cleaning. Frequent wiping with mild soap and water

will prolong the time between major cleanings. Be sure to rinse

thoroughly.

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water and dry and replace.

Clean as described below or in the dishwasher. Wipe all rings after each cooking so unnoticed spatter will not

“burn on” next time YOUcook. TOremove “burned-on” sPatters use any or all cleaning materials mentioned. Rub /ighf/y with scouring pad to prevent scratching of the surface.

Your shelves can be cleaned by hand using any and all mentioned

materials. Rinse thoroughly to remove all materials after cleaning. Spatters and spills burn away when the coils are heated. At the

end of a meal, remove all utensils from the Calrod@ unit and heat the soiled units at H1.Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod@unit. DO NOT handle the unit before completely cooled.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out. Wipe with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

Remove pans frequently and rub lightly with scouring ball or wash in dishwasher.

discoloration. spillo~ers sho~ld

with care being taken to not touch any hot portion of the oven. Whenthe surface is cool,

Clean

—

1. Use medium or heavy-weight cooking containers. Aluminum containers generally conduct heat faster than other metals, Cast iron and coated

cast iron containers are slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings,

Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers. Flat ground pyroceram saucepans or

skillets coated orIthe bottom with aluminum generally cook evenly. Glass saucepans should b; used with the heat-spreading trivets available for that purpose.

2. TCIconserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan

to the size of the surface unit. A pan that extends

Food

G6W3EIE Cornmeal, grits, oatmeal

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets !

f ~

[

Braised: Pot roasts of ! Skillet beef, lamb or veal; :: pork steaks and :, chops

Pan-fried: Tender ‘ chops; thin stedks up ‘ to 3/,-in , mirrute steaks: ham burgers; franks; and sausage:

thin fish fillets,

!“

Uncovered Skillet

Container

Covered Saucepan

Uncovered

Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

2overed SkIIlet

Jncovered ~killet

~overed ;aucepan

WrrediemsIwTIdsetting

toSfmwtiG3’aking

Hi. In covered pan bring water to boil before adding cereal.

H1.Stir together water or milk, cocoa ingredients. Bring just to a boil.

Hi. At first perk, switch heat to LOW.

HI, Cover eggs with cool water. Cover pan, cook until steam ing.

MED H1. Melt butter, add eggs and cover skillet.

Hi. Melt butter.

Hi. In covered pan bring water to a boil.

H1.t-{eat butter until light golden In color.

-il. In covered pan bring ‘ruit and water to boil.

)

.—

‘overed <1.Meit fat then add meat.

;witch to MED HI to

rown meat. Add water or

other Iiqu id.

,, :1,

‘, HI. Preheat skillet, then

grease lightly.

Setting to CXm@ete

cooking comments

LOW or Wlvf,then add cereal. Finish timing according to package directions.

MED. to cook 1 or 2 min. to completely blend ingredients.

LOW to maintain gentle but steady perk.

LOW. Cook only 3 to 4 min. for soft cooked; 15 min. for hard cooked.

Continue cooking at MED HI until whites are just set, about 3 to 5 min.

LOW, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LOW. Carefully add eggs. Cook uncovered about 5 min. at MED H1.

MED. Add egg mixture. Cook, stirring to desired

doneness.

LOW. Stir occasionally and check for sticking.

I-OW.Simmer until fork

tender.

MED HI or MED. Brown and cook to desired doneness, turning over as

needed,

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 min. for 8 cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set fold in half.

Fresh fruit: Use %to %cup

water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more cooking time.

Meat can be seasoned and floured before it is browned, If desired.

Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-in.: 1to 2 hrs. Beef Stew: 2 to 3 hrs. Pot roast: 21/2to 4 hrs.

Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

-.,, >-..

. . .

,,,, . .. . . . ,

;

-. ,+

-$-+ .1,<=nkcracks) on the porcelain and discoloration ranging

j’)~1, ..:~~ ,; ~i

. :

more than one inch beyond the edge of the trim ring

traps heat which causes “era.zing” (fine hairline

‘,. ,..> ,~.,

1+!22’

~$$$~$from blue to dark gray onthet,irn rings.

--, ; $%$: that may sPill oier-when adding food. Frosty foods

b,.

z Deep Fat Frying. Do not overfill kettle with fat

,-;-”i..

bub~le vigorously. Watch foods ‘frying at HIGH

temperatures and keep range and hood clean from accumulated grease.

WRONG

7>---

‘gGHT m .C,RI.

$%(MJ Fried Chicken

C%3ratslilner Covered

Skillet

Pan broiled bacon Uncovered

Skillet

Sauteed: Lesstender thin steaks {chuck,

round, etc.); liver;

Covered

Skillet

thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

M!2!~tng c flc$%-+aa.-~ i.wt”zerp

~~:~~“f$53~aa~g;GL“.:’$;

-’-8-+0

Covered Dutch Oven, Kettle or Large Saucepan

Small %vered ;aucepan. Jse small ;Urface unit

;k iIlet or ;riddle

Fsls%a Noodles or spaghetti

levered .arge Kettle Ir Pot

ressure ;ooker or ;anner

Jncovered ~ ~aucepan

;overed ; ;aucepan !;

Frozen

;overed

aucepan L

Sauteed. OnIons; :” Uncovered green PePPers: mush-

:ooms; celery, etc.

.~:-.., - ..-,

!. . !!. . . !\..

\-..,.:,.{.

Sklllet

Covered

~Saucepan

-——--——.-,- __...__—-—-

E$arecticms tmd aiming

to stawfi&6dcifwg

Ht. Melt fat. Switch to MED HI to brown chicken.

HI. In cold skillet arrange bacon slices. Cook just until starting to sizzle.

HI, Melt fat. Switch to MED

to brown slowly.

Hi. Cover meat with water and cover pan or kettle. Cook until steaming.

WM. Allow 10 to 15min. tc melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 min. Grease lightly.

)

H1.In covered kettle, bring

salted water to a boil,

uncover and add pasta ;lGwly so boiling does not

stop.

+1.Heat until first jiggle is

[ ?

Ieard.

il. Bring just to boil.

-_--.+ii. Measure %to l-in.

later In saucepan. Add

;; salt and prepared vege~~ table. In covered saucepan “: bring to boll.

; H1.Measure water and salt

as above. Add frozen block of vegetable. In covered

saucepan bring to boli. H1.in sktllet melt fat.

-—. Hi. Bring salted water to a

~~dboll.

LOW. Cover skillet and cook until tender. Uncover last few minutes.

MED HI, Cook, turning

over as needed. LOW. Cover and cook

until tender.

LOW. Cook until fork tender. (Water should slowly boil). For very large loads medium heat may be needed.

Cook 2 to 3 min. per side.

MED H1.Cook uncovered until tender. For large amounts HI may be needed to keep water at rolling boil throughout

mti re cooking time. ulEDHI for foods cooking

10min. or less. MED for oods over 10 min.

.OW. To finish cooking.

JED. Cook I-ib. 10 to 30 nore min., depending on enderness of vegetabie.

.OW. Cook according to Ime on package.

AED.Add vegetable. ;ook until desired tendernessISreached.

VM. Cover and cook

ccordlng to time.

For crisp dry chicken, cover only after switching to LOW for 10 min. Uncover and cook turning occasionally 10 to 20 min.

A more attention-free method is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not

been smoked or otherwise

cured.

When melting marshmallows,

add milk or water.

Thick batter takes slightly

longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta dou-

bles in size when cooked.

Cooker should jiggle 2 to 3

times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Turn over or stir vegetable as

necessary for even brown Ing.

Triples in voiume after

cook!ng. Time at WM. Rice: 1 cup rice and 2 cups water—25 reins. Grits: 1 cup grits and 4 cups water—40 min.

f =Alumintim pans generally conduct heat quickly. For most conventional baking light shiny finishes generally give best results because they help prevent overbrowning in the time it

takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to help those areas brown completely,

22.Dark or non-shiny finishes, also glass and pyroceram, gener-

ally absorb heat which may result in dry, crisp crusts. Reduce

Smwad Biscuits (kin. thick)

Coffee cake

Shiny Cookie Sheet

Shiny Metal Pan with

Satin-finish bottom Corn bread or muffins Gingerbread

Cast Iron or Glass

Shiny Metal Pan with

Satin-finish bottom Muffins Popovers

Quick Loaf Bread Yeastbread (2 loaves)

Plain rolls

Sweet rolls

Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cup:

Metal or Glass Loaf Pans Metal or Glass Loaf panS

Shiny Oblong or Muffin Pans

Shiny Oblong of Muffin Pans ~~ ~{@~ (without shortening)

Angel food

roll

Jelly

Sponge

‘41uminumTube Pan

VletalJelly Roll Pan

vletal or Ceramic Pan

shelf Position

B, C B, A B

A, B B

B A, B

A, B

B, A

A B

oven heat 25° if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 or 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

oven

Temp.

400°-4750

——

Time,

Min. commentsFumd

15-20

Canned refrigerated biscuits take 2-4 min. less time.

350°-400° 400°-4500

350° 400°-4250

375°

20-30

20-40

45-55 20-30

45-60

Preheatcast iron pan for crisp crust.

Decrease about 5 min. for muffin mix. Or bake at 450° for 25 min., then at 350° for 10-15 min.

350°-3750 375°-4250

45-60 45-60 Dark metal or glass give deepest

browning.

375°-4250 350°-3750

325°-3750 375°-4000 325°-3500

10-25

20-30

30-55

10-15

45-60

For thin rolls, Shelf B may be used. For thin rolls, Shelf B may be used.

Two piece pan is convenient, Line pan with waxed paper.

Aetai or Ceramic Pan

~hiny Metal Muffin Pans

Fruit cakes

Jetal or Glass Loaf or

‘ube Pan

Layer

;hiny Metal Pan with

;atIn-fi nish bottom

Layer, Chocolate

ihlny Metal Pan with

latln-fl nIsh bottom

Loaf

~Q@ ~: ;Q ~

Brown ies Drop

Refrigerator Rolled or sliced

Ietal or Glass Loaf Pans

letal or Glass Pans

ookie Sheet

ookle Sheet ookle Sheet

lass or Metal

lass Custard Cups or asserole (set In pan of It water)

Puddings, Rice and

Custard

:. ,-

. ,.. ._>

Frozen Meringue

one crust Two crust Pastry Shel I :! Glass or Satin-fln!sh Metal

.—— ___.-; .

..+. :,,

‘,;

,.$.,..!,,,z ;3:: :’?:2

Elaked potatoes

lass Custard Cups or

asseroie

k 1

“oil Pan on Cookie Sheet

# ~ ~Spread to crust edges

y Glass or Satin-flnlsh Metal

! ; Glass or Satin-flnlsh Metal

! Set on Oven Shelf

Scalloped dishes : ! Glass or Metal

~OLJ fft(2S

.. ----...

.—..—

Glass

A, B B

A, B

B B B

B, C B, C

3, c 3, c

4, B, C 3

3.A i, B

1 3

325°-3500 350°-3750

275°-3000 350°-3750 350°-3750 350°

325°-3500 350°-4000

400°-4250 375°-400°

350°-4000 300°-3500

325°

$00°-4250 325°-3500 $00°-4250

!00°-4250 150°

125°-400” j~5° -375°

100°-350°

45-65 20-25

Paper liners produce more moist crusts.

2-4hrs.

Use 300° and Shelf B for small or individual cakes.

20-35 25-30

40-60

25-35

10-20

Bar cookies from mix use same time. Use Shelf C and Increase

temp. 25-50° for more browning. 6-12 7-12

30-60 30-60 Reduce temp. to 300° for large

custard. Cool< bread or rice pudding

with custard base 80 to 90 minutes, 50-90

45-70 Large pies use 400” and Increase

time.

15-25

To quickly brown meringue use

400” for 8-10 min. 45-60 40-60

Custard fillings require lower temp.,

longer time,

12-15

60-90 30-60

Increase time for large amount or

size, 30-75

—

.“--

..=-,>J=7~L.

.~--=+..y.

‘n

&:$A=

%.Position oven shelf at B for small-size roasts (3 to 7 Ibs.) and

:g.~bw

at A for Iaraer roasts.

R..Place meat fat side uKIor DOUItrv breast-side uo on broiler

pan or other shallow pan’with’ trivet.’ Do not cover. bo not stuff poultry until just before roasting. Use meat thermometer, for more accurate doneness. (Do not place thermometer in

stuffing.) to25min.

3. Remove fat and drippings as necessary. Baste as desired.

~. ti$mn recommended for roasts is 10to 20 min. to allow roast to firm up and make it easier to carve. It will rise about 5° to 10° intern”altemperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.

g. ~rogen ~oas~s can be conventionally

roastedWadding1~

per pound more time than given in chart for refrigerated. (1O min. per lb. for roasts under 5-lbs.) Defrost poultry before roasting.

Type Me+at

Tendercuts. rib, high quality sirloin tip, rump or top round*

Lamb Leg or bone-in shoulder*

Vealshoulder, leg or Ioln’ Pork loin, rib or shoulder” Ham, pre-cooked

l-lam< raw *For boneless rolled roasts over 6-in tl

Pwiwy Chicken or Duck Chicken pieces

Turkey

Owen Temp.

325°

325° 325° 325°

325°

,,add 5to 10 mll

325° 375°

325°

Doneness

Rare: Medium:

Well Done:

Rare: Medium: Well Done:

Well Done: Well Done: ToWarm:

Well Done:

~erlb. to tlmr?sgw

Well Done: Well Done:

Well Done:

ApproximateI%xmtirng Time,

in Minutes mer Pound

to!5.1B3S.

3 24-30

30-35 35-45

21-25 25-30 30-35

35-45 35-45 10reins.per lb. (

I(blbs.

UJnder

20-30

680 wbs. 18-22

22-25 28-33

20-23 24-28 28-33

30-40 30-40

( weight)

10 to 15-lbs.

17-20

above.

3 to 5=Bbs. 35-40

ova’ 54bs.

30-35

35-40

10to

20-25

15-NM.

over f 5dEwS. 15-20

!hmwma!

Temp. “F

130°-1400 1500-160° 170°-1850

30°-140° 500-160° 70°-1850

70°-1800 70°-1800 25°-1300

160°

185°-190° 185°-190°

thigh:

185°-190°

5. Always use broiler pan and rack that comes with your oven. It

-------

is designed to minimize smoking and spattering by trapping

juices in the shielded lower part of the pan.

2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly.

S. For steaks and chops, slash fat evenly around outside edges of meat, To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.

~3.If desired, marinate meats or chicken before broiling. Or, brush with barbeque sauce last 5 to 10 minutes only.

$5.When arranging food on pan,do not let fatty edges hang over sides, which could soil oven with dripping fat, t%.Broiler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired. ?. F%CWMM%SMM3ECScan be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this chart 1%times per side. Q. If your range is connected to 208 Volts rare steaks may be broiled by preheating the broil heater and positioning the oven shelf one position higher.

fG6’i3umdExwf,

Well done

Ehhm-y PV’oducfls Bread (Toast) or

Toaster Pastries English Muffins ,

LX-JM%’Ft%iis

(6 to 8-oz. each) ~

Well Done

,.,:-;:,;:;/~!<-;::~i~::; Medium “

Well Done Medium

—

“,+,-

., ;,-~[:-; c“:: precooked sausages, bratwurst

and similar :~ l-lb. pkg. (1O) ~ C

shdff

Rx3ii%bra

klb. (about 8 thin slices

l-lb. (4 patties) %to 3/d-in.thick

1 inch thick

1/2 Ibs.)

(l-1

c c c

1%-in. thick

(2-21/2Ibs.)

1whole

(2 to 2%-lbs.),

split lengthwise

2-4 slices 1pkg. (2)

2-split

2-4 B 13-16

[

l-lb. fillets %to IZ-in.thick

-in. thick B

(% inch)

;]

(l-in. thick) \

~: about 1 lb. ~

i ~; 2 (1 inch) ‘‘ about 10-12 oz. ,

1/2 inch) ~

!~ 2 (1 .,

c c

c 5

, I

c c

First Skh Times !iwln.

7 9

15 25

1V2-2

3-4

10 17Well Done i{ about 1 lb. B

Seuxmdside Time, R#irtl.

4-5

13 7-8

14-16

20-25

10-15

‘/2

(Do not turn over)

4-7

Arrange in single layer.

Space evenly. Up to 8 patties take about same

time.

Steaks less than l-in. cook through before browning. Pan frying is recommended.

Slash fat.

Reduce times about 5-10 min. per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first and broil with door closed.

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

Cut through back of shell. Spread open. Brush with melted butter before and after half time.

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

Increase times 5-10 min. per side fOr 1%-in. thick or home cured.

Slash fat.

4-6 12-14

1-2 If desired, split sausages in half

lengthwise into 5 to 6-in. pieces.

(--”>

—

..—

in surface cooking of foods other than canning, the use of largediameter utensils (extending more than l-inch beyond edge of trim ring) is not recommended. However, when canning with water-

ba~h or pressure canner,

diameter utensils may be used.

This is because boiling water temperatures (even under pressure) arenot harmful to cooktop surfaces

surrounding heating unit. HOWEVER, DO NOT USE LARGE

DIAMETER CANNERS OROTHER LARGE DIAMETER UTENSILS FORFRYINGOR BOILING FOODS OTHERTHAN WATER.Most syrup

or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could even-

tually harm cooktop surfaces surroundirm heating units.

large-

?. Bring water to boil on HIGH

heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best usessurface unit.)

2. Be sure canner fits over center of surface unit. If your model sur-

face section does not allow canner to be centered on surface unit, use smaller-diameter containers for good canning results.

3. Flat-bottomed canners give best canning results. Besure bottom of canner is flat or slight indentation

fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamel-ware) are not recommended.

RIGHT

WRONG

4. When canning, userecipes from reputable sources. Reliable recipes areavailablefrom the manufacturer of your canner; manufacturers of glassjars for canning; such as Ball

Kerr; and, the United States

and

Department of Agriculture Exten-

Service.

sion

5. Remember, in following the recipes, canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

NOTE: If your surface section is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by: (4) using a pressure canner, and (2] for fastest heating of large water quantities, begin with HOT tap water.

TheP

If you have a problem, it may be minor. You may be able to correct it yourself. Just use this Problem Solver to

locate your problem and then follow the suggested recommendations.

PROBLEM

POSSIBLE CAUSE AND REMEDY

—

OVEN WILL NOT WORK Plug on range is not completely inserted in the outlet receptacle.

The circuit breaker in your house has been tripped, or a fuse has been blown.

Oven controls are not properly set.

OVEN LIGHT DOES NOT WORK

FOOD DOES BROIL PROPERLY

‘OOD DOES NOT ROAST JR BAKE PROPERLY

:ALROD@SURFACE UNITS

NOT FUNCTIONING

PROPERLY

NOT

Light bulb is loose. Bulb is defective. Replace.

Switch operating oven light is broken. Call for service. OVEN SET Knob not set at BROIL.

OVEN TEMP Knob not set at BROIL.

Door not left ajar as recommended. Improper

Necessary preheating was not done. Food is being cooked on hot pan. Utensils are not suited

OVEN SET

OVEN TEMP Knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Charts. Oven shelf is not level. Wrong cookware is being used. When roasting, pan is too small.

Surface units are not seated properly in pan trim rings.

Reflector rings/pans are not set securely in the range top.

Surface unit controls are not properly set.

shelf position is being used. Check Broiling Chart.

for broiling.

Knob not set on BAKE.

.@/&

&&@

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:-*:=; product.

4:3C%$

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service. Our Consumer Services are designed with your needs and wants in mind.

Yournewappliance

Beforeit left the factory,it wentthrough

is a well designed and engineered Seethe warranty on the back page of this book for

details.

rigoroustests to detectmanufacturingdefects.And

youhavea writtenwarrantyto protectyou.

,$;gg~.~..

%$~$

-m-L&+%

,,;.,—..s,

>+.+J;4:;:) m

‘<’%z::g’ &~

%-.

service

Whether your appliance is in or out of warranty,

+&~~:’

you’re just a phone call away from our nationwide network of Factory TrainedService professionals.

Sirrmlv

call our Hotoointserviceorcmnization.

You;il~ind them in the White Page{ under “Hotpoint Factory Service;’ and in the Yellow Pages under “Hotpoint Customer Care@Service.”

Service is scheduled at your convenience and the technician drives a fully%tocked parts service truck so that, in most cases, the repair can be completed in one visit.

We’re proud of our service and want you to be

pleased, but if for some reason you are not happy with the service you receive, here are three steps to follow for further help.

service

trouble-freeserwicebeyond

the written warranty period.

. If you prefer to budget your repair expenditures “

instead of being surprised by them, Hotpoint

offers service contracts for varying lengths of .:.:~vi’ ‘;a’ time on all Hotpoint major appliances. ‘With a ~

atyour Ccmvenk?me

T’3

,,.,...I*:~ contract we’ll keep your appliance in good

~,m,.

FIRST,contactthe 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 rdeasedwrite all the details

—

including your phone number to:

Manager,Consumer Relations Hotpoint Amiiance Park

L&isville, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North ‘WackerDrive Chicago, Illinois 60606

operating condition during the contract period

at no additional charge. Service contracts

let you pay today’s prices for service a

month, a year, or several years from now.

And, you’ll receive service from Hotpoint

trained service technicians using oniy

Genuine Hotpoint parts.

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:] –’ -- ! ~

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.—----

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,’ ~

{ \

---—..”

The FixTMsysmwn

Youcansavemoney am! time

by doing it yourself.

For do-it-yourselfers who would prefer to fix Hotpoint major appliances

themselves ...Eiotpoint offers an

industry first, the Quick FixTMSystem.

~~~~~far ‘fQ~j ~~

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......

Should you need help in the selection and —=-~purchase of new appliances, or have questions about the operation of the f-fotpoint ~“

appliances you now own—or have any other questions about our consumer products services you are only a TO!-L-FREEcall away.

or ~

—---=i&==---

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—~

—~—

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—4,,.,.

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The GEAnswerCen[#

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A program for do-it-yourself appliance repair,

the system includes step-by-step repair

manua/s for refrigerators, most non-microwave

electric ranges, dishwashers, and standard

and large capacity washers and dryers, plus specially packaged replacement parts, and technical help with a toll free 800 numbefl

....._,-

‘:.—

The GE Answer CenterT’M800.626.2000

consumer information service is open 24

hours a day, seven days a week.

staff of experts stands ready to assist

Our

‘ou anytime”

-...-

.—

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Save proof of original purchase date suchasyour sales slip or cancelled check to establish warranty period.

~A~&~~~ ~~

FULL

l%i~ wi3rranty is extf3ncled tO t17e ‘=~~- ‘ing own~~ for ~r~ducts

~urchased -1-. -.

partd therangethat fails because ‘ashington~ ‘“CO‘n ‘Iaska ‘he

is LIMITEDbecauseyou must pay to ship the product to the service

~h~p or for the servicetechnician’s ,:~

travelcosts to your home.

All warrantyservicewill be provided

our FactoryServiceCentersor ,s~~

byour authorizedCustomerCart?” \:~servicersduring normal working hours.

Look in the White or YellowPages of your telephone directory for HOTPOINTFACTORYSERVICE,

GENERALELECTRIC-HOTPOINT ;;;=-

FACTORYSERVICEor HOTPOINT

CUSTOMERCARE@SERVICE.

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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 vary from state to state.

To hnow what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney

serViC~tripstOYOUrhOrnetO

teach you how to use the product. Read your Use and Care material.

If you then haveanyquestions about operating the product,

please contact your dealeror our ConsumerAffairs office at the address below, or call, toll free:

The GE Answer CenterTM

800.626.2000 consumer information service

Improper installation.

@Replacementof housefuses

or resetting of circuit breakers.

~ Failure of the product if it is used for other than its intended purposeor used commercially.

@Damageto product caused by accident, fire, floods or acts

of God. WARRANTORIS NOTRESPON-

SIBLEFORCONSEQUENTIAL

DAMAGES.

If you havean installation problem,

contact your dealer or installer. Youare responsible for providing adequate electrical, gas, exhaust-

ing and other connecting facilities.

General.

General Electric Company

if fuE-&M2r

Im4pisneeded this mmtm:

iVlanagw—CQnsL5mwAffaks, General Electric Company,Appiiancx+Park,LCNJIiswi!le,KY MM%%

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GE RA513, RS42, RB525F, RS46, RB528F Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual