GE RS647GJ, RB632GJ, RB636J Use and Care Manual

getthebest from

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Conknfi

AluminumFoil
Anti-TipBracket

AppIianceRegistration
CanningTips

Care and Cleaning
Clock/Timer

Energy-SavingTips
Features

Instillation Instructions
Leveling

Model and SerialNumbers

Oven

Baking,BakingGuide
Broiling,BroilingGuide 18,19

ContinuousCleming

Control Settings
Door Removal

Light Bulb Replacement 20
Roasting,RoastingGuide 16,17

Thermostat Adjustment

20-23

14,E

4, 18

3,5

12

6,7

5
5

2

13

22

13

20

US~

2
9

5

andCareof

models

m632GJ
m636J
M647GJ

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VentDuct

Problem Solver

I ~cpair Service

SafetyInstructions
Surface Coolting

Control Settings

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24

27

3,4

8-11

8

r

.

1: isintendedto help you operate

c

andmaintainyournew range

properly.

If you received

a damagedrange.@@

Immediatelycontactthedealer (or
builder)that soldyouthe range.

I<eep ithandy for answerstoyour
questions.

Ifyoudon’tunderstandsomething

or needmore help, write (include

yourphone number):

ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225

writedownthemodel

andserialnumbers.

You’11findthem on a label on
thefront ofthe rangebehindthe
ovendoor.

These numbersare also on the

Consumer Product Ownership

RegistrationCard that came with
yourrange. Beforesendingin this
card, pleasewrite these numbers
here:

Sa%’etimeandmoney.

Beforeyou request
Sertice.00

Check the Problem Solveron
page24. It listsminor causesof
operatingproblemsthatyoucan
correct yourself.

-

ftiodel INumber

Serial N~/mber

~sc these numbers in any

correspondence or service ctilis
c~lnccrningyour range.

.
,

%~l~enusing electricalappliances,

-—

basicsafetyprecautions Should
befollowed,includingthe
following:

usethis appliance Onlyforib

s

intended use as describedin this

manual.

=Be stir%?your appliance is

pmprly kwed md gmmded

a qualifiedtechnicianin

by
accordancewiththe provided

i~s~]a~ion inst~~~ions,

) Don’t attempt to repair

)r replace anypart ofyour

ange unIess it is speeiiid~y
‘commended in this book. All

servicing should be ~femed

~ther

J a

qualifiedtechnician.

@Do not use water on grease

fires.Never pick up a fialning

smother fianling panon

pane

surface

unitby coveringpan

completely with well-fittinglid9

cootiesheet or fiatt~”aye
~aminggrease oubide a pan

canbe put out

bating

soda or,if available, a

multi-purpse drychemical or
foam ty~ fire extinguisher.

@Do not touch heating

elemen~ or hterior surface
oven. These surfacesmaybe hot
enoughto burn eventhough they
are dark in color. During and
after use, do not touch, or let
clothingor otherflammable
materialscontactsurface units,
areas nearbysurfaceunitsor any

interiorarea of the oven;allow
sufficienttime for cooling,first.

Potentiallyhot surfaces include
the cooktop and areas facingthe
cooktop,ovenventopeningand
surfacesnear theopening, and
crevicesaround the ovendoor.
Remember: The insidesurface
ofthe ovenmaybe hot when the
door isopened.

by coveringwith

of

@~~~n CooMng pQrl(9follow

the directions exact~yand always
cook the meat toan internal
temperatu~eof at least 170”F.
This assures that, inthe remote
possibilitythat trichina maybe

present in the meal, it will be
killed and the meatwill be safe
to eat.

@~~~p ~y~~ free from grmse

+

,

~

p
,

~

buildup.
@Place

oven shelf h deshed

posit;onw’MIeoven k Cool.If

shelvesmust be handledwhen
hot, do not let potholder contact
heathg units in the oven.

@men usingCookkgor

roasting bags in oven~follow
the manufacturer’sdirections.

SarfaceCootiw Utifi

useproper pan stie-This

@

appliance is equipped with one
or more surfaceunitsofdifferent
she. Selectutensilshavingflat
bottomslargeenoughto cover
tie surfaceunitheatingeieme~t.
The use of undersked utensils
willexposea portionofthe
heatingelementto directcontact
and may resultin ignitionof
clothing.Proper relationshipof
utensilto burner will also
improveefficiency.

@Never leavesurface Uifi
mmndd at M hat w-.
Boflovercausessmoting and

greasyspflloversthatmaycatch

on ~me.

-.

@Be sure hip pans and vent
duck are not covered md are
ti place. Their absenceduring
cookingcould damagerange
parts and wiring.

@Don’t use aldnm foil to
Bhe&ip pm or anywherein
the ovenexceptas described i~~
this book. Misusecould result in
a shock, fire hurd or damage
to the range.

@only Cerhin ty~s of glass9
glass/ceramic9

other glazed cQn@iners are
Suihble for rmge-top Serti’ce;

others may break because of the

sudden change in tempera~re.

(See section on “Surface

CooKng” for suggestions.)

o ~Q~~~~~e burns9 ignition

of flammable materials, and

spillage, tie handle of a
container shouidbe turned
towardthe ce~lteroftie range

~~:i~~out

~x~en~ing over ~~earb~

surface Illli$s.

earthenware or

@

Don9timmeme or soak
removable surface ~Ini@.Do119t
put them iHR.a dishwasher.

@roo*forfrying shouldbe w

&y as pssibleo

Frost on frozen
foodsor moistureon fresh foods
can causehot fatto bubbleup

.—..

and oversides ofpan.

@If a Combkationofoils or

..

fab till be usedinfrying,stir

togetherbeforeheating, or as fats ;
melt slowly.

Q Always heat fat slowly9 and

watchas it heats.

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f~#Aj:zJQ~~tid{rnsurface Mnti$0

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L,#[,+i:~[ij.sl,dle i tiu~~

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cansettleintosoftnoor coverings

such as

Cushioxledvinylor

earpeti~~g.When movingtherange
on this type of flooring, usecare,
andit is recommended thatthese
simpleand inexpensiveinstructions
befollowed.

The rangeshouldbe installedon
a sheetof plywood(or similar
material) as follows:W.elZthe

floor coveting ends at the,front of

the range, thearea that therange
willrest on should be builtup with

plywoodto the same levelor higher
than the floor covering. This will
allowthe range to be movedfor
cleaningor servicing.

Uvelingthe
Range

Levelingscrewsare located on
each corner of the base of the

range. Removethe bottomdrawer
and you can levelthe range on
an uneven floor with the useof
a nutdriver.

drawer beyondstopon rangeglides.

surfacecooiti~lg

@Usecookwareof mediumweight
aluminum, with tight-fittingcovers,
and flat bottomswhichcompletely
coverthe heatedportionofthe
surfaceunit.

@Cookfresh vegebbles with a
minimumamountof waterin a
coveredpan.

@Watchfoodswhen bringingthem
quicMyto cookingtemperaturesat
HIGH heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat

will keep it cooking.
~Use residualheat with surface

cookingwheneverpossible. For
example,when cookingeggsin the
shell, bring water andeggsto boil,
thenturn to OFF positionand cover
with lid to completethe cooking.

@Use correct heat for cookingtask:

HIGH—to start cooking(if time
allows,do notuse HIGH heat to
start).

MEDIUM HI—quickbrowning.
MEDIUM—SIOWfrying.

LOW-finish cookingmost
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.

WARM—tomaintain serving
temperature of most foc~ds.

OvenC(}otixlg

Preheatovenonlywheri

@

necessary.Most foodswill COCJK
satisfactorilywithoutpreheating.
If youfind preheatingis necessary,
watchthe indicatorlight, and put
foodinovenpromptlyafier the
lightgoesout.

@Alwaysturn ovenOFF before
removingfood.

@Duringbaking, avoidfrequent
door openings.Keepdoor open as
short a time as possibleif it is
opened.

~Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and

somedesserts will cooktogether

with a main-dish casserole, meat

loaf, chickenor roast. Choose

foodsthat cook at the same

temperature and in approximately

the same time.

@Use residual heat in the oven
wheneverpossibleto finish
cookingcasseroles, ovenmeals,
etc. Also add rolls or precooked
desserts to warm oven, using

residualheat to warm them.

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QWhen boiling water for tea or
coffee, heat onlyamount needed.
It is not economical to boil a
container full of water for one

or twocups.

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2 SurfaceUnitCon[roIs

;6

3 SurfaceUnit“ON”IndicatorLights

~

1

4 OvenSetControl

13

Mode!

RB632GJ

9

8
8

1

e

@

1

Model

RS647GJ

2

5 OvenTernpControl
6 ovenCyclingLight
7 AutomaticOvenTimer,Clockand

MinuteTimer

8 S@y-UpCalrod”SurfaceUnit

(Mayberaisedbut notremoved
whencleaningunderunit.)

9 Plug-InCalrod@SurfaceUnit(Maybe

removedwhencleaningunderunit.)

10 Chrome-PlatedTrimRings

andPorcelainDripPans

1~ Chrome-PlatedTrimRingsand

AluminumDripPans

I

I 12 OvenVentDuct(Locatedunderright

rearsurfaceunit.)

13 ovenInteriorLight(Comeson

automaticallywhendoorisopened.)

I

—

14 OvenLightSwitch

I

/ 15 BroiiUnit

13
13
12

Clock&

e

Sb

MinuteTimer

21

21

36-in.

18-in.

26-in.

36-in.

18-in.

2 8-in.

20

20

20

I

20

13

4

4

e

e

Q

@

Q

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4 ‘..,

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16 BakeUnit(Maybeliftedgentiyfor

17 OvenShelves

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18 OvenShelfSupports(LettersA, B,C and

19 BroilerPail andRack

I

20 StorageDrawer

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wipingovenfloor.)

Dindicatecooking”positionforshelvesas
recommendedon cookingguides.)

14

13
13

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18

23

7

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2

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... .. . —

Features

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.—..—.-..-.-— . ...-..——=. _

1. SurfaceUnit Controls

2. Calrod” SurfaceUnits

SurfticeCoowg with

hfitite HeatControk

Yoursurfaceunitsand controls
are designedtogiveyouan infinite
choiceof heatsettingsfor surface
unitcooking.

Atboth OFF andHIGH positions,

thereis a slightniche so control

“clicks”at those positions; “click”

on HIGH marksthe highestsetting;
thelowestsettingis between the
wordsWARMand OFF. In a quiet
kitchenyou mayhear s!ight

“clicking” soundsduring cooking,
indicatingheat settingsselectedare
beingrnainnined.

Switchingheatsto higher settings

alwaysshowsa quicker change than
switchingto lowersettings.

HowtosettheControb

Step 1: Graspcontrolknoband
pushin.

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

Quick start forcooking;

bring watertoboil.
Fastfry,pan broil;

maintainfastboilon large
amountoffood.

Sauteandbrown;
maintainslowboilon
largeamount of food.

Cook after startingat
HIGH; cook with-little
water incoveredpan.

WM Steamrice, cereal;

maintainserving

temperature ofmost foods.

Nmw:

1. At HIGH, MED HI, neverleave

food unattended. Boiloverscause

smoking; greasy spilloversmay

catch fire.

2. AtWARM, LOW,melt

chocolate, butter on smallunit.

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themanufacturer’sinstructionsand

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recipesforpreserving foods.Be

surecanner is ilat-bottomed and
fitsoverthecenterof yourCalrod@
unit. Sincecanninggenerateslarge

amountsofsteam, be carefulto
avoidburnsfrom steamor heat.
Canningshouldonly be done on
surfaceunits.

Q. Can I covermy drippans Jvith

foil?
A. No. Cleanas recommendedin

CleaningGuide.

~

-----HomeCanning~ps

Canning should be doneon

CooktopOll]y.
In surface cooking of’foodsother

than canning, the use of 1arge­diameter pots (extendingmore
than l-inchbeyondedgeof trim ring)
isnot rccon]mended.However,when
canningwith water-bathor pressure

canner, large-diameter pots may be
Llsed.This isbecause boilingwater
temperatures (even under pressure)
are not harmful to cooktop surfaces

surrounding heating unit.
FiOVJEVER,DO NOT USE

LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETE1?
P{TS FOR FRI’ING OR BOILING

FClODS~IflER THAN ‘WATER.

N!ostsyrupor saucemixtures­;lr]dall typesof fiyillg-c{~okat
temperaturesmuch higherthan
boilingwater.Such ~ernperat~]Yes

couldeventuallyharm cookiop
s~Irfi3cess~trroufidii?,gheatingunits.

-.

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\___

Q. can I use special

cooking

equipment? likean oriental Wok$
on any surPdeeunits?

A. Cookwarewithoutflatsurfaces
isnotrecommended.The lifeof
yoursurfaceunitcan beshortened
and the rangetopcan be damaged
fromthehigh heat neededforthis

typeofcooking.
Q. Why am I notgetti~lgthe heat

I need from my unitseventhough
I have the knobs on the right
setting?

A. Afterturning surface unitoff

and makingsureit is cool, checkto
makesure that yourplug-inunits
are securely fastenedintothe
surfaceconnection.

1. Bringwaterto boilon HIGH
heat, then afterboilinghasbegun,
adjust heat to lowestsettingto
maintainboil (savesenergyand best
usessurfaceunit.)

2. Besurecanner fitsovercenterof
surfaceunit. If yourrangedoesnot
allowcannerto be centeredon
surfaceunit, use smaller-diameter
potsfor good canningresults.

3. Flat-bottomedcannersgivebest
canningresults.Be surebottomof
canner is flator slightindentation

fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(oftenfoundin enamelware)
are ncltrecommended.

Q. why doesmy Cookwfiretilt
!VhenI placethelllon

thesurface

unit?
A. Becausethe surfaceunitis

notflat. Makesurethatthe “fevc”
orIyourCalrod@unitsare sitting
tightlyinthe range top indentation
andthereflectorring is fiat on the
rangesurface.

Q. why isthe porcelain finish on
my eQolKwarecoming off?

A. IfyousetyourCalrod@unit
higherthanr~uired forthecookware
material, and leaveit, thefinish
maysmoke, crack, pop, or burn
dependingon the pot or pan. Also,

atoo high heat for longperiods,
and small amountsofdry food,
maydamagethe finish. -

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—-

.—-----.-

.

.-

. ..

4. When canning, use recipes from ~ .:--­reputablesources. Reliablerecipes ~

are availablefromthe manufacturer . .. . .

ofyour canner; manufacturersof : --­glass jars for canning, such as Bali ;.- “”

andKerr; and the United States ;‘ _-=_ -

Department ofAgriculture
Extension Service.

5. Remember, in followingthe
recipes, that canning is a process s‘=
that generates largeamountsof

steam. Be careful while canning
preventburns from steam or heat. ‘~~:~:

NOTE: If your range isbeing

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operated on lowpower (voltage),

canning may takelonger than
expected, even though directions

havebeen carefully followed. The

process may be improvedby:
(1)using a pressure canner, and , J4­(2) fof fastestheating of Iafge
water quantities, begin with
HOT tap water.

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}Surfiacecooking Guide

Coeli%varemos

1.Use medium-or heavy-weight

cookware.Aluminumcookware
conducts heat fasterthan other
mefals.Cast ironand coatedcast

ironcookware is

heat, butgenerallycooksevenlyat
LOWor IvlEDsettings.Steelpans
maycook unevenly ii notcom-bined

wi~h othermetals.-

Food
Cereal

Cornmeal, grits,

oatmeal

Coffee

Eggs

Cookedin sheil

Friedsunny-side-up

Friedovereasy

Poached

Scrumblcdor omelets

p,~l)-frie(l:Tender

(’hops;thin stt:aks

!L)

3/4-inch; minute
s!caks; hamblirgcrs;
I“ranks~nd sausage;
thin fisil tiiic(s

—. —..

S1OW to absorb

Cookware

Covered
Saucepan

Uncovered

Saucepan

Percolator

Covered
Saucepan

Covered

Skiiiet

Uncovered
Skiiiet

Covered
Skiiiet

Uncovered
Skiilet

Covered
Saucepan

up

——-. ..

Use non-stickor coatedmetal
cookware.FlatgrounclPyrocerdm@)
saucepansor skille[scoatedon the
bottomwith aluminumgenerally
cookevenly.

2. Toconservethe mostcooking
energy,pans shouldbe flat on the
bottom, havestraight sidesandtight

Directionsand Setting
toStart Cooking

HIGH.Incovered pan

bringwaterto boiibefore

addingcereai.
HIGH. Stir togetherwater

or miik, cocoaingredients.
Bringjust to a bofi.

HIGH. At first perk,
switchheatto LOW.

HIGH. Covereggswith
cool water. Coverpan,
cook untilsteaming.

MED HI. Meit butter, add
eggsandcoverskiiiet.

HIGH. Meltbut!er.

HIGH. In coveredpan
bring waterto a boii.

HIGH. Heat butter untii
iight golden in coior.

HIGH. In covcrcd pan
bring fruit and water to
boil.

HIGH, Melt fat, thenadd
meat. Switch to MED HI to
brownmea!. Addwater or
[)therIic]ui(i.

HIGH. Preheat si:illct,
then grease

.

ligh[l~.

fittinglids.Matchthe sizeof the
saucepantothe sizeofthe surface
unit. A pan that extends more than
an inchbeyond the edgeof the trim
ringtrapsheatwhichcauses

“crazing” (fine hairlinecracks)on
porcelain,and discoloration
rangingfromblueto dark grayon
chrometrim rings.

Settingto Complete
Cooking

LOWor WARM,then add
cereai. Finishtimingaccording
topackage directions.

MED, to cook 1or 2 minutes
tocompletelyblendingredients.

LOWtomaintaingentiebut
steadyperk.

LOW.Cook only3 to4
minutesforsoftcooked:

15minutesforhardcooked.

Continuecooking at MED HI
untii whites are just set, about
3to 5 more minutes.

LOW,then addeg<s.When
bottomsofeggshavejust set,
carefuiiy turn overto cook
other side.

LOW.Carefully addeggs.
Cook uncoveredabout 5
minutesat MED HI.

MED. Adde= mixture.
Cook, stirring todesire(i
doneness.

LOW.Stir occasionallyand
check forsticking.

LOW.Simmer untii fork
tender.

MEDHIorMED.Brownand

cook todesired doneness,
turning overas needed.

. .

Comments

Cereaisbubbleandexpandas
they cook; use largeenough
saucepanto preventboiiover.

Milk boilsoverrapidly.Watchas
boiiingpoint approaches.

Percolate8 to 10minutesfor
8cups, iessfor fewercups.

Ifyou donotcoverskiliet, baste
eggswithfatto cook tops evenly.

Removecookedeggswith slotted
spoonor pancake turner.

Eggs continueto set siightiyafter
cooking. Foromelet do not stir

iast few minutes. When set, foid
in haif.

Fresh fruit: Use 1/4to 1/2cup
water per poundof fruit.

Driecifruit: Usewater as packoge
directs. Timedepends on whether

fruit hasbeen presoaked. If not.

aliow more cooking time.

Meat can be seasonedand ilourcd
beforeit is browned, ifdesireci.
Liquid variations for ilavor could
be wine. fruit or tomatojuice or
meat broth.

Timing: Steaks 1 to 2-inciles: 1to
2 hours. BeefStewl:2 to 3 hours.

Pot Roast:2YIto4 ilours.
Pan frying isbest for thin steaks

and chops. If rare is desired, pre­heat skillet beforeadding meat.

.. ...

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fryingat ~11~~temperaturesand
keeprangeand hoodclean froin
accu~nulatedgrease.

[=

OVER 1“

&.& WRONG

A

Food

FriedChicken

Panfriedbacon

Sauteed:Less tender
thinsteaks(chuck,
round,etc.); liver;

thickor whole fish
Simmeredor stewed

meat: chicken: corned
beefi smcked pork:
stewingbecfitongue:
etc.

Nfeltingchocolate,
butter,marshmallows

Pr-csstlreCooking

—

l’uddings, SilUCCS,

Cookware

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Covered
DutchOven,
Kettleor
Large
Saucepan

Small
Uncovered
Saucepan.
Usesmall
surfaceunit

Skillet or
Griddle

Covered
Lorgekettle

or Pot

l)rts!lurc
Cooker or
C~inner

Directionsand Setting
toS@rtCooking

HIGH. Melt fat. Switch to

tobrown chicken.

MED HI

HIGH. Incold skillet, arrange
baconslices. Cookjust
untilstartingto sizzle.

HIGH. Melt fat. Switchto
MED to brown slowly.

HIGH. Covermeatwith water
and coverpan or kettle.
Cook until steaming.

wm. Allow10tobIninu@to

melt through. Stir to smooth.

MED HI. Heat skiilet8 to
10minutes. Grease lightly.

HIGH, h-icoveredkettle, bring
saltedw:iterto a boil, uncover
andadd pastoslowlyso
boilingdoes not stop.

[+IGH.Bring just tc)boil.

Settingto Complete
Cooking

LOW.Coverskilletand
cookuntil tender.

Uncoverlast fewminutes.

MED HI. Cook, turning
over as needed.

LOW.Coverand cook
until tender.

LOW.Cookuntil fork
tender. (Watershould

slowlyboil). For very large
loads, mediumheat may

be needed.

Cook2to3minutesperside.

MED HI. Cook uncovered
until tender. For large
amounts, HIGH maybe

neededto keepwater at
rolling boil throughout

entire cookingtime.

MED HI for foodscooking

10minutesor less. NIEDfor

foodsover 10minutes.
LOW.Tofinishcoolcing.

MED. Cook 1pound IO

to 30 or more minutes,
dependingon tenderness
ofvegetable.

Comments

Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10
minutes.Uncoverandcook,turning
occasionally10to20minutes,

Amoreattention-freemethod
istostartandcookatMED.

Meat maybebreadedor
marinatedin sauce beforefrying.

Add salt or other seasoning
before cookingif meat hasnot
been smoked or otherwise

cured.

When meltingmarshmallows,add

milkor water.

Thick batter takesslightlylonger

tirre. firn overpancakes when

bubbles rise to surface.

Use largeenoughkettle to
preventboilover.Pastadoubles

in sizewhencooked.

Cooker shouldjiggle 2 to 3 times

per minute.

Stir frequentlyto prevent
sticking.

Uncoveredpan requires more
water and longertime.

—.

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.-.——.—. .

..

..—.—

LOW. Cook according to
time on package.

ltiED. Addvegetable.
Cook until desired
tenderness is reached.

~JAR~I, Coverand cook
accorciingto time.

..:

1:

Breakup or stir as needed while

cooking.

Turn overor stir vegetableas

necessary forevenbrowning.

Triple in volumeafter cooking.
Time at WrARIti.Rice: 1cup rice
and’2 cups water-25 minutes.
Grits: 1 cup grits and 4 cups
water-40 minutes.

I

,.

Theautomatictimer and clockon
yourrangeare helpful devicesthat
serveseveralpurposes,Tileknob
locationson somerangemodels

mayvaryand willlook likeone of
thetwosetsoftimers below.

Models: RB636J, RS647GJ

Tosetclock

TOSET THE CLOCK, push the

center knob in and turn theclock
handsto the correcttime. (The
MinuteTimer pointer wil~move
also,let knob out, turn theTimer
pointerto OFF.)

To set Minute mmer

The Minute Timerhas been
combinedwith therange clock.
Useit to time allyour precise

cookingoperations. You’ll

recognizethe MinuteTimer as the
pointerwhich is different in color
and shapethan the clock hands.

TOSET THE MINUTE TIMER,
turnthe cen~erknob, without

pushing in, untilpointer reaches
numberof minutesyou wish to
time. (Minutes are marked, upto

60. in the ccntcr ringon theclock, )

Atthe enciof the set time, a buzzer
soundsto tell you time is up. Turn
knob,witbollt pushi~lgi~l,until

~l~)interreaches OFF and buzzer
S[(lps.

mmeBakeUses

Auto.mnticm~ner

UsingAutomaticTimer,youcan
TIME BAKEwith the ovenstarting
immediatelyandturningoffatthe
StopTime set or setboth DELAY
START(somemodelsmaysay
START)and STOP’dialsto

automaticallystartand stop oven
ata later time ofday.It takesthe
worry outof notbeinghome to
startor stopthe oven.

Settingthe dials for TIME BAKE
isexplainedindetailon page 14.

Model

clock and Mnute mmer

This modelhas a time of day clock
and minute timer but does not have
STARTand STOPdials needed for
TIME BAKEfunction.

W632GJ

QuestioIwandAnswers

Q.Howcan I use my Minuk
mmer tomake

cooking easier?

A. YourMinuteTimer willhelp
timetotalcookingwhich includes
timeto boilfoodand change
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food

willcook in coveredcontainers
eventhoughyoucan’tsee any
steam.

Q. Must the clock be set on
correct lime Qfdaywhen I wish

to use the AutomaticTBmerfor
baking?

A. Yes,if you wish to setthe
DELAYSTARTor STOPdialsto
turn on and off at set times during
timed functions.

Q. CanI use the Minute Miner

during ovenCooking?
A. The Minute Timer canbe used

during any cooking function. The
AutomaticTimers(DELAYSTART
and S~P dials) are usedwith
TIME BAKEfunctiononly.

Q. can I change the clock while
I’m Time cooking in theoven?

A. No.The clockcannotbechanged
during any program that uses the
oventimer. Youmust either stop
those programs or waituntil they
are finished before changingtime.

nly surface

1>

——

,1 ,

... . .

~ L* 1. Look at thecontrols.Besure

- ~ =“ Yotlunderstandhowto setthem

..j

. .

...zJ-

~roperly.Readover the directions

forthe AutomaticOven Timerso
youunderstanditsuse with the
controls.

2. Check oveninterior. Look at
theshelves,Takeapracticerun at
removingandreplacingthemproperly,
togive sure, sturdysupport.

3. Readoverinformationand tips
thatfollow.

4. Keep this bookhandy so youcan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyour range.

oven Controk

ovenInteriorshe~ves

The shelve(s)are designedwith

stop-lockssothat when placed
correctly on the shelfsupports,
they(a)will stopbeforecoming
completelyfromthe oven,and (b)
wil~nottiltwhen removingfood
fromorplacingfoodon them.

~ ~MO~ shelve(s)fromthe
oven,liftup rmr ofshelf, pull
forwardwithstop-locksalongtop
ofshelfsupports.Be certainthat
shelfis coolbefore touching.

~ WPLACE shelve(s)inoven,
insertshelfwith stop-locksresting
on shelfsupports.Pushshelftoward
rear ofove;~ it willfdl into place.
When shelfis in properposition,
stop-lockson shelfwillrun under
shelfsupportwhen shelfis pulled
forward.

~

—

l-=.

m

I

rhe controls for the oven(s) are
narked OVEN SET and OVEN
rEMR OVENSET has settingsfor
3AKE,TIME BAKE(on modelsso

:quipped),BROIL and OFF. When

,Iouturn the knobto the desired

shelfPositiom

The ovenhas four shelfsupports
marked A (bottom),B, C andD
(top). Shelfpositionsfor cooking
foodare suggestedon Baking,
Roastingand Broilingpages.

[

.?

W’hcncookinga food for the first

timein your newoven, use time
givenon recipesasa guide. OverI
thermostats,overa period ofyears,
may“drift” fromthe factorysetting

anddifferencesin timing between

an old and a newovenof5 to 10
minutes are not unusualand you
maybe inclinedtothinkthatthenew

ovenisnot performing correctly.
However,yournewovenhas been
setcorrectly atthe factoryandis
moreapt to be accurate thanthe

ovenitreplaced.

HowtosetYourRa~e

forBaking

Step 1:Place food in oven, being

certain to leaveabout 1 inch of
spacebetween pans and wallsof
ovenfor good circulation ofheat.
Closeovendoor. During baking,

avoidfrequent door openingsto
preventundesirable results.

Stei~2: Turn OVEN SET knob to

BAKEand OVENTEMP knobto
temper~turcon recipe or on Baking
Guide.

Step 3: Check food for doneness
:~tminimum tirnc on recipe. Cook

](~llgerif necessary. Switch off heat

:lIldr~IJIOV~f(lOCiS.

that youset. E.mmplesofImrnediatc

Start(oventurnson nowand you
setit to turn offautomatically)or
DelayStartand Stop(settingthe
oventoturn on automaticallyat a
latertimeandturn offat a preset
stoptime) will be described.

How b set betiak
sm* and Au@matic stop

N~E: Beforebeginning,make
surethe hands of the rangeclock
showthe correct time ofday.

ImmediateStart is simplysetting
oventostartbakingnowandturning
offat a later time automatically.
Remember,foodscontinuecooking
after controlsare off.

StepI1:Toset Stop Time,push in

knobon STOP dial and turn pointer
to time youwant ovento turn off;
for example6:00. The DELAY
STARTdial (some modelsmay say
START)should beat the same

positionas thetimeof dayonclock.

Step 1:Tosetstarttime, push in
knobonDELAYSTARTdial(some

modelsmaysaySTART)andturn
pointerto time youwantovento
turn on, forexample3:30.

Step 2: Toset StopTime, push in

knobon STOPdial and turn pointer

totime you wantoventoturn off,

forexample6:00. This means your

recipecalled fortwoand one-half

hoursofbakingtime.

N~E: Time on STOPdial must
be laterthan time shownoilrange
clock and DELAYSTARTdial.

Step 3: Turn OVEN SET knobto

TIME BAKE. TurriOVEN TEMP

knob to 250”F.or recommended

temperature.

Place food in oven. close the door

and automatically the ovenwill be

turned on and off at the times you

haveset. Turn OVEN SET to OFF

and remove food from oven.

OVEININDICA~R LIGHT(s) :U

TIME BAKE settingmay work

differently than theydo at BAI<E

setting. Carefully recheck the steps

gi-venabove. If alloperatit~~~sa;e

done as explained, <~tienwill

operate as it should.

:::Q1?*..7.’ ‘~ “

>..fiie~~~.e~s

‘~~+~E ~pa~<~e “

‘“ u=.”-fl~ ‘+.’,i~::,~~

~~;t~h~d~>+ti

-,17

,>,

——.—..-...... _._—

._

- -i

....

-“::: ~9:&&
..1

,d

.

-.

i

----

___

quickly.For niostconventional

~~~$$baking,light,shinyfinishesgenerally

givebest results. They prevent

overbrowningin the time ittakes
forheatto cook the center areas.
Dull(satin-finish)bottom.surfaces

ofpans are recommendedforcake
pansand pie platesto be sure those
areasbrowncompletely.

Container

Bread

Biscuits(M-in. thick)

Coffeecake

Corn breador muffins
Gingerbread

Muffi~s

Popovers

Quick !oafbread

Yeastbread (2loaves)
Plain rolls

Sweet rolls

Cakes

(without shortening)
Angelfood

.7ellyroll
Sponge

Cakes

Bundt cakes
Cupcakes

Fruit c:ikes

I,ayer
Layer,cbocolatc

Lost

Cookies

13rownies

I Drop

Rcfrigci-ator
Rolledor sliced

Fruits,
O:ker Desserts
3ak(:dapples
?ustard

lDuddiri~;s,Rice

and Ctlst;~rd

.. ....—

p;~s
[:l”(~?~il

ShinyCookie Sheet

ShinyMetalPan with
satin-finishbottom
CastIron or Glass

ShinyMetal Panwith
satin-finishbottom
ShinyMetal MuffinPans

DeepGlass or Cast Iron Cups
Metalor Glass Loaf Pans

Metal or Glass Loaf Pans

ShinyOblongor Muffin Pans
ShinyOblongor Muffin Pans

AluminumTube Pan
MetalJellyRoll Pan
Metalor Ceramic Pan

Metalor Ceramic Pan
ShinyMetal Muffin Pans

Metalor Glass Loaf or
rllbcPan
ihiny Metal Panwith
,atin-finishbotfom

;hinyMetal Piinwith

atil].-finishbottom

dctal (jr Glass Loaf Pans

Cot)kicSheet

I

E

Glass or JMetalRm

Glass Custard Cups or Casserolc
(set in pan of 130[water)
Glass Custard Cups or
C:isscrolc

Ft~il13}1]on C’(>okicSheet

2. Dark or non-shinyilnishes,
glassandPyroceram@cookware,

generallyabsorb heat, whichmay

whichcook longer than 30 to 40
minutes.For foodwith short
cookingtimes, preheatinggives

resultindry,crisp crusts.Reduce bestap~earanceandcrispness.
ovenheat25”F.if lightercrusts are
desired. Preheat cast iron for
bakingsome foodsforrapid
browningwhen foodisadded.

4. Openthe ovendoorto check
foodaslittleaspossibleto prevent

unevenheatingandto saveenergy.

3. Preheatingthe ovenisnotalways
necessary,especiallyfor foods

Shelf

Position

B,

B, A

A, B

A, B
A, B

B, A

A, B

A, B

B,C

I B,C

B,
B, C

A, B, C

B

B

Oven

Temperature

c

B
B

B
B

A
B
A

B

B
B
B

c

400°-475”
350°-4000
400°-4500

350°

400°-4250

375°

350°-3750
375°-4250

375°-4250
350°-3750

325°-3750
375°-4000
325°-3500

325°-3500

350°-3750
275°-3000
350°-375”
350°-3750

350°

325°-3500
350°-4000
400°-4250
375°-4000

350°-4000

300°-3500

325°

400°-4250
3~50-3500

400°-4250
400°-4250

~j(j”

Time,

Minutes

—

20-30

20-40

45-55

20-30

45-60

45-60

45-60

20-30

30-55
45-60

45-65

20-25

2-4 hrs.

20-35

25-30
40-60

25-35

30-60
30-60

50-90

40-60
40-60

15-20

10-25

10-15

10-20

6-12

7-12

45-70

15-25

12-15

Comments

:anned, refrigeratedbiscuitstake
~to4 minu~$]esstime.

Preheatcast iron pan for crisp crust.

Decreaseabout 5 minutesfor muffin
mix,orbakeat450”F.for25minutes,
ien at 350”F.for 10to 15minutes.

Darkmetalorglass give deepest
browning.
Forthinrolls, ShelfB maybe used.
Forthinrolls. ShelfB maybe used.

Two-piecepanis convenient.
Linepanwith waxedpaper.

Paperliners produce more moist
crusts.
Use 300”F.andShelfB for smallor
individualcakes.

Bar cookiesfrom mix use same time.
Use Shelf C and increase temp.
25”F.to50°F.for more browning.

Reducetemp. to300°F. for large
custard. Cook bread or rice pudding
with custardbase 80 to 90 minutes.

Large pies usc400”F.and increase
time.
Toquickly brownmeringue. use
400°F. for 8 to 10minutes.
Custard fillings require lower
temperature, longertime.

395”..4G:)Q

.-

3250-37.5°

300”-350°

...—

.-

j:

60-90

30-60
30-75

Increase time for largeamount
or size.

~.—-—. ..

—— . . . .

_ ..

I

,’

. .

....

.... ......... --

—- .- ----——-.—.—---- - - -.- -————--—----

I+oastingiscookingbydry heat.

Tendermeatorpoultrycanbe
r~jasteduncoveredinyouroven.
I<oastingtemperatures,which
shouldbelow andsteady,keep

spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroradd water
toyour meat.

Roastingisreallya baking

procedureusedformeats.Therefore,

ovencontrolsaresetto BAKE

or

TIMEBAKE. (Youmay heara
slightclickingsound,indicatingthe
ovenisworkingproperly.)Roasting
iseasy;just followthesesteps:

Step 1:Check weightofmeat, and
p!ace,fatside up,on roastingrack

inashallowpan. (Broiler panwith
rackisa good pan forthis.) Line
broilerpanwithaluminumfoil when

usingpan for marinating, cooking

withfruits, cookingheavilycured
meats,or for bastingfoodduring
cooking.Avoiclspillingthese
materialson ovenliner or door.

Step 2: Place inovenon shelfin
Aor Bposition. Nopreheating is

necessary.

Ste~ 4: Most meatscontinue to
coo-kslightly while standing,after
being removedfrom the oven.
Standingtimerecommendedfor
roastsis 10to20 minutesto allow
roastto firm up and makeit easier
tocarve. Internaltemperaturewill
riseabout5°to 10°F.;tocompensate
for temperature rise, ifdesired,
removeroastfrom ovenat5°to 10°F.
less than temperature on guide.

N~E: Youmay wish touse TIME
BA~, asdescribed on page 14,to
turn ovenon and off automatically.

Remember that food willcontinue
to cook in thehot ovenandtherefore
shouldberemovedwhenthe desired
internal temperature has been
reached.

For frozen Roa*
~Frozen roasts of beef, pork,

lamb, etc., can be startedwithout
thawing, but allow 10to 25 minutes
per pound additionaltime (10

minutesper pound for roasts under
5 pounds, more time forlarger
roasts).

@Thaw most frozen poultrybefore
roasting to ensure even doneness.
Some commercial frozenpoultry
can be cooked successfully without

thawing. Followdirections given
on pacl<er’slabel.

Questiom& Answers

Q.k itnecessarytocheekfor

dollenmwithameatthermome@r?
A, Checkingthe finishedinternal

temperatureatthe completionof
cookingtimeisrecommended.
Temperaturesareshownon Roasting

Guideonoppositepage.For roasts

over8 lbs., cookedat300°F. with

reducedtime,checkwiththermometer
athalf-hourintervalsafter halfthe

timehaspassed.

Q. Whyis my roastcrumbling

when I try tocarveit?
A. Roastsare easierto sliceif

allowedto cool 10to 20 minutes
after removingfromoven.Be sure
to cut acrossthe grain of the meat.

Q. Do 1need.topreheatmy

oveneachtime I cook a roast
or poultry?

A.

Itis rarely necessary to preheat

your oven,only forvery small
roasts, whichcook a short length
oftime.

Q. when bt!ying a roast, are
there any special tips that would
help me cook it more evenly?

A. Yes.Buy a roast as even in
thicknessas possible,or buy rolled
roasts.

Q. Can 1seal the sides of my foil

“tent39when roasting a turkey?

A. Sealingthe foilwill steamthe

meat. Leavingitunsealedallowsthe
air to circulate and brown the meat.

,

—----

————-. -------. . .—.—.— -- .. . . ..-.

._ -_-—-. .. . ..

—..— ------.-.-——-——-

. ..

,-

~~~$1.Positionovenshelfat B for

,2

‘+~~”small-sizeroasts(3 to 7 lbs.)and

at.4

for largerroasts.

2. Place meat fat-sideup, or poultry
breast-sideup,on broiler pan or
othershallow pan with trivet. Do
notcover.Do not stuffpoultryuntil

just beforeroasting. Use meat

probeformore accuratedoneness.

Controlsignalswhen foodhas
reachedset temperature. (Do not
place

probeinstuffing.)

Ww

L~eat

Tendercuts; rib, highquality sirloil~tip,
rumpor top round*

Lamb Leg or bone-inshouider*

Vealshoulder,legor loin*
Pork loin, rib or shoulder*

Ham, precooked

Ham, raw
*Forboneless rolled roastsover6-inchesthick, add 5 to 10minutesper poundto times givenabove.

3. Removefatand drippingsas
necessary.Basteas desired.

4. Stinding time recommendedfor
roastsis 10to20minutestoallowroast

to firm up and make it easierto
carve. Internaltemperaturewillrise
about5° to 10”F.;to compensatefor
temperaturerise, if desired,remove
roastfrom ovenat 5° to 10”F.less
than temperatureon guide.

Oven

Temperature

325°

325°

325°
325°

325°

325°

Doneness

Rare:
Medium:
WellDone:

Rare:
Medium:
WellDone:

WellDone:
WellDone:

ToWarm:

WellDone:

5.Frozen roas@can be

conventionallyroastedbyadding

10to25 minu~esper poufidmore

timethan giveninguidefor
refrigeratedroasts. (10minutes
perpound forromtsunder5 pounds.)
Defrostpoultry beforeroasting.

.4pproximateRoastingTime,
in Minutesper Pound

tO ~-lbs.

3 to5-lbs.

24-30
30-35
35-45

21-25
25-30
30-35

35-45

35-45

10minutesper pound (anyweight)

U~lder10-lbs.
20-30

6

18-22
22-25
28-33

20-23
24-28
28-33

30-40
30-40

10to 15-lbs.

17-20

Internal

Temperature‘F

130°-1400
150°-1600
170°-1850

130°-140°
150°-160°
170°-i85°

170°-180°

170°-180°
125°-1300

160°

Poultry

Chickenor Duck

Chickenpieces

Turkey

325°
375°

325°

WellDone:
WellDone.

WellDone:

3 to 5-lbs.

35-40
35-40

10to 15-lbs.

20-25

Over5-lbs.

30-35

Over15-lbs.

15-20

185°-190°

185°-1900

In thigh:

185°-1900

‘ -.. -

II

o

. .

Broilingiscookingfoodbyintense
radiantheatfrom.the upperunitin
theoven.Mostilshandtendercuts

of meatcanbebroiled. Followthese
stepstokeepspattering and
smokingtoa minimum.

Step ~:~fmeathasfator gristlenear
edge,cutverticalslashesthrough
bothabout 2“apart. Ifdesired,fat

maybetrimmed, leavinglayer
about1/8”thick.

Step2: Placemeaton broilerrack
inbroilerpanwhichcomeswith
range.Alwaysuserack sofat drips

intobroiler
maybecomehotenoughtocatchfire.

S@p3:Positionshe~on ~ommended

shelfpositionassuggestedinBroiling

Guideonpage19.Most broilingis
done on C position,butifyourrange
isconnect~dto208volts,youmay
wishto usehigherposition.

i

I

pan; otherwisejuices

Step 6:Turnfoodonly onceduring
cooking. Timefoodsforfirst side
perBroilingGuide.

Turnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)

Step %TurnOVENSETknob

toOFF.Servefoodimmediately,

andleavepanoutsideoventocool

duringmeal foreasiestcleaning.

use of Aluminum Foil
I

/ I

Questiolw& Am%’ers

Q. why shouldI leavethedoor

closed%Ilenbroiling Chicken?

A. Chickenis the onlyfood
recommendedforclosed-door
broiling.This isbecause chickenis
relativelythickerthan other foods
youbroil. Closingthe door holds

moreheat in the oven,which
allowschickento cook evenly
throughout.

Q. when broiling, isit necessary
to alwaysuse a.rackin the pan?

A. Yes.Using the rack suspends
the meat overthe pan. Asthemeat
cooks,thejuices fallinto the pan,
thuskeepingmeatdrier. Juices

are protectedbythe rack andstay
cooler,thus preventingexcessive
spatterand smoking,

Q. Should 1salt

broiling?
A. No. Salt drawsout thejuices

1

and allowsthem to evaporate.

Alwayssalt after cooking. Turn
meat with tongs;piercing meat
with a fork also allowsjuices to
escape. When broilingpoultry
or fish, brush each side often

with butter.

themeat before

—

L

StSp4: Le:~vedoorajar a fewinches
(exceptwhen broilingchicken).
Thecioor staysopen by itself, yetthe
properten~pcrattlrcismaintainedin

[heoven.

1. Ifdesired, broiler panmaybe

linedwithfoiland broilerrack may
becoveredwith foilforbroiling.
ALWAYSBE CERTAIN~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITSIN RACK. Broilerrack is
designedto minimizesmokingand
spattering, and tokeepdrippings
coolduring broiling. Stoppingfat
and rneatjuices from drainingto
thebroiler pan preventsrack from
serving itspurpose, a~~djuicesmay
become hote[~oughtocatch fi~e.

2. DO PJOTplacea si~eetof
aluminum foilo]~shelf, Todo so
r]~ayresultin improperly cooked

fo(lds,damageto ovenf~nishand
incrczsc i~li~c~ton outsidesurfaces

r,~

()~”~;~f:~;l;lt:n.

Q. why are my meats not tur~ling
out asbrown asthey should?

A. In some areas, thepower
(voltage)to the rangemaybe low.

In these cases, preheat the broil
unit for 10minutesbefore placing
broiler pan with food in oven.

Checktoseeifyou are usingthe

recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.

Q.DoI needto grease lny b~oiler
meiitopreventmwt fl”oimSticlting?

A. ~G. Thebroilerrackis designed

toreflectbroile~heat, thus keepi~~g
thesurfacecooleI~ougl~.toprevent

meatstickingtothesurface.However,
s~~rayingthebroilerracklig!~tiywith
a vegetablecookingspraybe!ere

cooking wil}make Cleafiu.peasic~.

K+7%.1. Alwaysusebroiler pan andrack

~,

o

3

~~.$thatcomes with your oven.It is

designedtominimizesmoking and

spat~erirtgby trappingjuices in the

shieldedlowerpart ofthe pan.

2. overt doorshouldbe ajarfor all
foodsexceptchicken;thereis a
specialpositionon door which

holdsdoor opencorrectly.

3. For steaksand chops, slashfat
evenlyaroundoutsideedgesofmeat.

Toslash,cutcrosswisethrough

outerfatsurfacejust tothe edgeof
themeat. Use tongstoturn meat
overtopreventpierci~~gt-neatand
losingjuices.

4. If desired,marinatemeafior
chickenbeforebroiling. Or brush
withbarbecuesaucelast5 to 10
minutes on~y.

5.

Whenarrangingfoodonpan,

do notletfattyedgeshangover

sides, which could soilovenwith

fatdripping.

6. ~rc}ilerdoes notneedto be

preheated.However,forvery thin

foods,or to increasebrowning,
preheatif desired.

7. BrozemSteak can be
conventionallybroiledby
positioningthe ovenshelf at next
lowestshelfpositionand increasing
cookingtimegivenin this guide

1%timesper side.

8. Ifyourrangeisconnectedto
208Volts,rare steaksmaybebrofied
bypreheatingbroilheater and
positioningthe ovenshelfone
positionhigher.

~.

~

I

, Food

Bacon

I

GroundBeef

WellDone

Beef’Stea#5

Rare
Medium
WellDone

Rare

Medium (2to 2%-lbs.)

I WellDone

Chicken

Bal(eryProducts

Bread(Toast)or
ToasterPastries 1pkg. (2)

EnglishNluffins

b]bster Tails
(6lo8-wL.each)

Quantityandlor
Thickness Position

I

~2.1b.(about8

thin slices)

I

l-lb.(4patties)

1Ato %-in. thick

I

l-inch thick

(1to 1%-lbs.)

1%-in.thick

I
1

1whole

(2 to2%-lbs.),
split lengthwise

2to4slices

2 (split)

2-4

‘A-in.thick

I

I

I

Ic

Shelf

c

c

c
c
c

c

c

A

c
c

B

FirstSide

Time, Mnutes Time,~nutis

3%

7

7
9

13
10

15

25

35

1 ~-z

3-4

13-16

5

8

10

13

SeeondSide

3%

4-5

7
9

13

7-8

14-16

20-25

10-15

‘/2

Donot

turnover.

5

8

10

13

Comments

Arrangein single layer.

Spaceevenly.

Upto8pattiestakeaboutsametime.

Steakslessthan1inchcookthrough
beforebrowning,Panfryingis
recommended.

Slashfat.

Reduce times about5 to 10minutesper
side for cut-upchicken. Brusheach side
with meltedbutter. Broilwith skin

downfirstandbroilwithdoorclosed.

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

Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.

Handleandturnverycarefully.
Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat

broilertoincreasebrowning.
Increase times5to10minutesperside

for l’h-inchthickorhomecured.
Slashfat.

—-

. ..

c

I

c

8 4-7

10

10

17

6 1-2

10

4-6

12-14

Slashfat.

If desired, split sausa:es inhalf
lengthwise; cut into5 to 6-inch pieces.

1

Propercareandcleaningare

i.~p~~~n~so

youefficientandsatisfactory
service.Followthesedirections
carefullyincaring foryourrangeto

assuresafeandproper maintenance.

Finkhes

Theporcelainenamel finishis
sturdybut breakableif misused.
Thisfinishis acid-resistant.
However,any acid foods spilled

(suchas fruitjuices, tomatoor
vinegar)shouldnot be permitted
toremain on the finish.

yOUr range willgive

cleaningundertheRaue

Thearea underthe range ofmodels

equippedwith a bottom drawer can
be reached easily for cleaningby
removingthe bottom drawer. To

remove,pull drawerout all the way,
tiltup the frontand remove it. To
replace, insert glides at back of

drawerbeyondstopon rangeglides.

Lifidrawer if necessary toinsert
easily.Let frontof drawer down,
~henpush into close.

ovenventDuct

Yourrangeisventedthroughaduct
locatedundertherightrearsurface

unit. Cleanthe duct often.

t

“w

Toremove:
~Make sure unit iscool.

~

Liftup right rear surfaceunit.

~Removedrippanandring.

@Lifi out ovenvent duct.

Toreplace:

~Place the part over the ovenvent

locatedbelowthe cooktopwith
openingofthe duct underthe round
openingin the drip pan. It is
importantthat the duct isin the
correct position so moistureand
vaporsfrom the ovencan be
released during ovenuse. N~E:
Never coverthe holein the oven
ventduct with aluminumfoilor
anyother material. This prevents

the ovenventfrom working

properly during anycookingcycle.

LampReplacement

CAUT1ON: Before replacing
your oven

the electricpowerfor your range
at the nlainfuse or circuit
brealier panel. Be

lamp coverand bulb cool
completely before removing or
replacing them.

lamp bulb, disconnect

sureto let the

The ovenlamp (bulb)iscovered
witha glass r;movablecoverwhich
isheld in place with a bail-shaped
wire.Removeovendoor, if desired,
to reach covereasily.

ToJreBnove:

~Hold hand undercover soit
doesn’tfallwhen released. With
fingersof same hand, firmly push
backwire bail untilit clears cover.
Lifioffcover.DO N~ REMOVE
ANY SCWWS.

@Replacebulb with 40-watthome
appliancebulb.

Toreplace cover:

@Placeit intogrooveof lamp
receptacle. Pull wire bail forward
to center of coveruntil it snapsinto

place. When in place, wire holds

coverfirmly. Be certain wire bail is

in depression in center of cover.

e Connect electric

Clean theareaunderthedrippans

power tO ra~g~.

often.Built-upsoil,especially
grease,maycatchfire.Tomake

cleaningeasier,stay-upunitslifi
upandlockintheup position,
andplug-inunitsareremovable.

caution: Besure allcontrols are
turned to OFF and surface Umiw
are coolbefore’

or removethem.1

Afier IiRingthe stay-upunits or
removingplug-in units, removethe
trim ringsand drip pans under the
unitsand clean them

attemptingtolift

accordingto

directionsin tl~eCleaningGuideon
page23.Wipearoundtheedgesof

thesurfaceunitopenings.C~ea~
theareabelow tileu~litso~~ilse:Llll

washedareaswitha dampclotil
or spQnge.

Youcan lift a stay-upunit upward
about6“and it willlock inthe up
position.

Toreposition the shy-up unit:
@Replacethedrip pan andtrim

ringinto the recess in the cooktop.

@Putthe trim ringin place overthe
drip pan. The drip pan must be
under the trim ring.

@Guide the surface unit intoplace

Do notlift a plug-inUInitmore
than 1!’ If you do, it may not lie

flat onthe trim ringwhen you

plug it backin.

Repeatedlifting of tile plug-in
unit more than 1“abovethe trim
ring can permanentlydamage
the recephcle.

R

R

Toreplace a plug-inunit:

@First place the drip pan, then the
trim ring into the surfaceunit cavity

foundon top ofthe cooktop so the
unit receptacle can be seenthrough
the openingin the pan.

AdjustingovenThermosmt

Usetimegivenon recipewhen
cookingfirsttime.Oventhermostats,
in time, may “drift” fromthe
factorysettinganddifferencesin
timingbetweenanold and a new
ovenof5 to 10minutes are not
unusual,Yourovenhas been set
correctlyat the factoryandis more
aptto be accuratethan the oven
which it replaced. However,ifyou
findthat yourfoodsconsistently
browntoolittleor toomuch, you
maymakea simpleadjustmentin
the thermostat(OvenTemp)knob.

PULL KNO~ OFF OF SHAFT,
LOOK ATBACKOF KNOBAND
NOTE CURRENT SETTING
BEFORE MAKING ANY

ADJUSTMENT.

Toincreasetemperature,turn toward
HI or WISE; to decrease turn
towardLO or LOWER. Each notch

changestemperature 10degrees.

Plug-inunitscan bc removed.

.-..

-.,

\
j

.L -

... .

-,

i

—

~Insert the terminals ofthe plug-in
unitthrough the openingin the drip
pan and intothe receptacle.

@Guide the surface unit into place
so it fits evenlyinto the trim ring.

Note: The drip pan must be under
the trim ring.

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

dishwasher.

@Donot immerseplug-insurface
unitsin liquidsofanykind.

~Do not bend the pIug-inunit
terminals.

@Do not attempt to clean, adjust
or in any wayrepair the plug-in
receptacle.

1. Pull offknob. Loosenboth

screwson back ofknob. 2. Move
pointeronenotchindesird direction.
Tightenscrews. 3, Return knob to

range, matching flat area of bob to

shaft. Recheck ovenperformance
beforemaking an additional

adjustment.

Thetop,bottom, sides, andbackof

.—.—.

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

. -

theovenliner, anddoor innerliner
arefinishedwitha

whichcannotbecleaned in the
usual manner with soap, detergents,
commercialovencleaners, coarse
abrasivepads or coarsebrushes.

TheUSeof such cleaners and/or the
useof ovensprayswill cause

permanentdamage.
The

specialcoalingis aporous

ceramicmaterial

colorand feelsslightlyroughto the
touch. If magnified, the surface
wouldappear aspeaks, valleys,and
sub-surface“tunnels7’This rough

finishtendsto preventgrease

spattersfrom forminglittlebeads
or droplets which run down the
sidewallsof a hard-surface oven
linerleavingunsightlystreaksthat
requirehand cleaning. Instead,
when spatter hitsthe

itisdispersed and is partially
absorbed. Thisdispersalaction

increasesthe exposureof ovensoil
toheated air, which results in
oxidationof soil. This finish also
reducesthe visualeffect of residual

soil, It may notdisappear
completelyand at some time after

extendedusage, stainsmayappear.
The

.~pecialcoatingworksbest on

smallamounts of spatter. It does

notwork well with larger spills,
especially sugars, egg, or dairy
mixtures. For thisreason, the oven
isequipped with a removable,

replaceable aluminum foiloven
bottomliner which protects the

specialcoating

which isdark in

porousjnish,

}?orou~finislzon the bottomofthe

ovenfromspillovers.Avoidspills
oninside surfaceof’theovendoor.
Thisspecialfinishis notusedon

ovenshelves.Shelvesare

removableandcanbemkentothe

sink for cieaning. See “Cleaning
C7uide”on page 23 for cleaning
directions.

Tocleanoven:

Use the followingstepswhen
cleaningyourContinuous-Clean
Oven.

1. Let rangeparts coolbefore
handling.It is recommendedthat
rubber gloves be worn when
cleaningrangeparts manually.

2. Removeall cookingutensils
includingthebroiler pan and rack.

3. Removeovenshelvesand clean

them manually with scouringpads
or mild abrasive.

4. Removeexcessspillsand

boilovers from aluminumfoil oven
bottomliner before removingliner
from oven. This is to prevent
excessliquidsfrom spilling onto
theporous finish. Then remove

aluminumfoilbottomliner and
clean manually. (Beforecleaning or
removingthe aluminum foilliner,
lifibake unit out ofthe way.)

5.

Cleanovenwindow.Use mild

non-scratching cleanser and damp
cloth. Avoidspilling water or
cleaner on porous surface.

6. Soil visibility maybe reduced by

operating oven at 4000P.Close
door, set oven temperature control
to 4-OO°F.Time for at least 4-hours.
.Repeatedcyclesmay be necessary
before improvement in appearance
is a.pparentjparticularly on oven
door. For moderate to ileavy soiling
of oven

jilitem(7)beforerunning4000P.

cycle.The
to ~Gj~trQ~the~Jl~IeautornaticaIIyat

dOOF,usemethod described

GVentimerc~n.be used

atimeconvenientforyou. Some

slightsmokingmayoccur, similar

to that which mayoccur during

TimeBakecooking.

~~m~~~~~~: ~URIN~ T~~

~~>~~~~~~N ~~ T~~ ~~~N,
T~~ ~OOR, WIN~OW AND

OT~~R RAN~~ SURFACES
WILL ~~T ~OT ~NO~~~ ~
CAUSEBURNS. ~0 N~
T’O~C~o LET THE WNGE

COOL BEPORE REPLACING
ALUMINUM FOIL OVEN
BOT~M AND OVENSHELVES

IF THEY WERE REMOVED.

7. If a spilloveror heavysoiling

occurson the

soonas

removeas much ofthe soil as

possibleusing a smallamount

of water and a stiffbristle nylon

brush. When usingwater, use it

sparinglyand changeit frequently,
keepingit as clean as possible, and
be sure to blot it up with paper
towels,cloths, or sponges.Do

ruborscrub

cloths~r sponges, sincethese will
leaveunsightlylint on the oven
finish. If water leavesa white ring
on the finish asit dries, apply water
againand

porous su~ace, as

the ovenhascooled,

not

with paper towels,

blotitwitha cleansponge,
startingattheedgeoftheringand
workingtowardthecenter.

Use care inremovingandreplacing

aluminumfoilovenbottomliner
andshelvesandinplacingand
removingdishesandfoodtoavoid
scratching,rubbingor otherwise
damagingtheporousjnish onthe
ovenwallsanddoor.

DOnotusesoap,detergent,
commercialovencleaner,silicone
ovensprays,coarsesteelpadsor
coarsebrushesontheporo~~s

surface.

clog, and mar the

These products will spot,

porous surface

andreduceitsabilitytowork.

control Knobs: ~MildSoap andWater
&nge Topand oven

Ou@ideG1assFinish

fife~l, including
Brushed Chrome and
Cooktop

Porcelain Enamel

E

–~

‘“v=

Surface

Inside Oven Door*

.—

Aluminum

Oven Bottom Liner

1oven ventDuct

1

shelves

Foil

QSoapand

I

~SoapandWater

~PaperTowel

o Dry Cloth

@Soap

andWater

@

SoapandWater

Soapand Water

~

~Damp Cloth

~

Soapand Water

I

e Soapand Water

Water

GENERAL DIWC~IONS
Donot clean the bakeunitor broil unit. Anysoil willburn off whenthe unit is

heated. NOTE: Thebake
floor.If spillover,residue, or ash accumulates arouridthe bakeunit, gentlywipe
aroundthe unit withwarm water,

Drain fat, cool panand rack slightly.(Do not let soiledpan and rack stand in ovento
cool.)Sprinkleon detergent.Fillthepanwithwarmwaterandspreadclothorpapertowel
overthe rack. Let pan and rack standfor a fewminutes. Wash;scour if necessary.
Rinseandally.OWIQN: Thebroiler panandrackmayalsobecleanedinadishwasher.

Pull offknobs. Washgently but do not soak. Dry and return controlsto range,
makingsure to matchflat area on the knoband shaft.

Washall glass with clothdampened in soapywater. Rinse andpolish with a dry
cloth. If knobs are removed,do not allow waterto run downinsidethe surface of

glass while cleaning.
Wash,rinse, andthenpolish with a dry cloth. DO N~ USE steel wool, abrasives,

ammonia, acids, or commercial ovencleaners whichmaydamagethe finish.

Avoidcleaningpowdersor harsh abrasives whichmay scratch the enamel.
If acids should spillon the range while it is hot, use a dry paper towelor cloth to

wipeup right away.Whenthe surface has cooled, wash and rinse.
For other spills, suchas fat smatterings,etc.,

and then rinse. Polishwith a dry cloth.
Use a mild solutionof soap and water. Do notuse anyharsh abrasives or cleaning

powderswhich mayscratch or mar surface.
To clean ovendoor; removebyopeningto BROILpositionand graspingdoor at sides.

Lift door up and awayfrom hinges. Clean with soap and water. Replace bygrasping
door at sides and liningup door with hinges. Push door firmly into place.

Ordya damp cloth maybe usd to clean aluminum foil ovenbottomliner.
Aluminumfoil ovenbottom liner may be replaced with heavy weight aluminum foil
cut to the size of the original liner. Be sure to removethis liner fromovenbottom
beforecleaning oven.

Removethe OvenVentDuct foundunder the right rear surface unit. Washin hot,
soat)vwater and drv and replace. (Opening shouldmatch opening in drip pan.)

L.1

Yourshelves can be cleaned byhand, usingany and all mentioned materials. Rinse
thoroughly to removeall materials after cleaning.

Spatters and spills burn awaywhen the coils are heated. Atthe end of a meal,
removeall utensils from the Calrod” unit and heat the soiled units at HI, Let the
soil burn off about a minute and switch the units to OFF. Avoidgetting cleaning
materials on the coils. Wipe off any cleaning materials with a damp paper towel
beforeheating the Calrod” unit.

DO N(YI’handle theunit before completely cooled.

DO NOT immerse plug-in units in any kind of liquid.

For cleaning, removedrawer 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.

Clean as described belowor in the dishwasher. Wipe all rings after each cookingso

unitishingedandcan be liftedgently toclean the oven

washwith soap and water when cooled

.

.-

.

. .

.

I

,,

i,

.—...

{-,.

. ——..—

—...=-—.

.f-gg$gzQ$aestiom?

-m. *-— -

———— .-—.- -.

POSS$BLECAUSEAND REIMEDY

/ OVENWILL NOT WORK
i

I

OVENLIGHT

DOES NOT WORK

FOOD DOES NOT
BROILPROPERLY

FOODDOESNOTROAST

I

ORBAKE

PROPERLY

1

?lug on rangeisnotcompletely insertedin the electrical outlet.
The circuit breaker in yourhouseI]asbeen tripped, or a fusehas been blown.
Ovencontrols notproperly set.

Lightbulb isloose.
Bulbis defective.Replace.
Switchoperatingovenlightisbroken. Callfor service.

OVENSET knob notsetat BROIL.

OVENTEMP knobnot setat BROIL.
Door not lefiajar as recommended.
Improper shelfpositionbeingused. CheckBroilingGuide.
Necessary preheating was notdone.
Foodis beingcookedon hotpan.
Utensilsare notsuitedfor broiling.
Aluminum foil used on the broilpan rackhas not been fitted properly and slit

asrecommended.

OVEN SET knob not set on BAKE.
OVEN TEMP hob not setcorrectly.
Shelfposition is incorrect. Check Roastingor Ba’tingGuides.
Oven shelf is not level.
Incorrect cookware or cookware of improper size is being used.
A foiltent was not used when needed to slowdownbrowningduring roasting.

CALROD(3JSURFACEUNITS
NoT FuNmIoNING
PROPERLY

I

1

Surfaceunitsarenotpluggedin solidly.
Trimrings/drippansarenot setsecurelyintherangetop.
Surfaceunitcontrolsarenot properlyset.

1,, ,

-_,.-.

NEXT, if you are stillnotpleased,
writeall the details-including
yourphone number—to:

Manager, Consumer Relations
Hotpoint
AppliancePark
Louisville,Kentucky40225

FINALLY,if your problem is still
notresolved, write:

Major Appliance
Consumer ActionPanel
20 North Wacker Drive
Chicago,Illinois60606

---

-.

.,

-r

‘1

..

YOURHoTPolh]TRANGE

WARRANTY

Saveproofof original purchasedatesuch asyour salesslip or cancelledcheck to establishwarrantyperiod.

—..——

—. —.

._——_=

—.-

iwHAT!s COVERED

W~~T ~S Na ~~~ER~D ~ Servicetripstoyourhometo

FULL ONE-YEARWARRANTY
Foroneyear from date of original

purchase,Wewillprovide,freeof

charge,parts and servicelabor

inyour hometo repairor replace

anypafi of the range that fails

becauseof a manufacturingdefect.

teachyouhowtousethe product.
ReadyourUseandCam materia!.

If you thenhave anyquestions
aboutoperatingtheproduct,
pleasecontactyour dealeror our

Consumer Affairs officeat the

address below,or call, toll free:
GE Answer CenteP

800.626.2000
consumer information service

@Improper installation.

Thiswarrantyisextendedto
the original

succeedingownerfor products
purchasedforordinaryhomeuse
inthe
andWashington,D.C.InAlaskathe
warrantyis the sameexceptthat itis

LIMITEDbecauseyoumustpayto
shiptheproductto-theserviceshop
orfortheservicetechnician’stravel
coststoyourhome.

Allwarrantyservicewillbeprovided
byourFactoryServiceCentersor
byourauthorizedCustomerCare”
servicersduringnormalworking

hours.
LookintheWhiteorYellowPages

ofyourtelephonedirectoryfor

HOTPOINTFA~ORY SERV!CE,
GENERALELE~RIC-HOTPOINT
FACTORYSERVICEor HOTPOINT
CUSTOMERCARE@SERVICE.

~ Replacementofhousefusesor
resettingofcircuitbreakers.

~ Failureoftheproductif itisused
forotherthanitsintendedpurpose
orusedcommercially.

5 Damagetoproductcaused

byaccident,fire,floodsoracts

Of God.

WARRAPl~R IS NOTRESPONSIBLE

FORCONSEQUENTIAL DAMAGES.

purchaserand any

48 mainlandstates,Hawaii

4

yOLIhavean installation problem,

If
contact your dealer or installer.

Youare responsible for providing
adequateelectrical, gas,exhausting
and other connecting facilities.

...-..—... . . ...——

...—..-.—

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

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

Toknow ‘){hat your legal rights arein your state, consult your local or state consumer affairs office oryour state’sAttorney General.

_.-—..—

—