GE RB636, RB636J Use and Care Manual

How

to

get

,-

b fro~n

AluminumFoil
Anti-TipBracket

ApplianceRegistration
Canning Tips

Care and Cleaning
Clock/Timer

Energy-SavingTips
Features

Installationkstructions
Leveling

Baking, Baking Guide
Broiling, Broiling Guide 18,19

ContinuousCleaning
Control Settings

Door Removal
Light BulbReplacement 20

Roasting, RoastingGuide 16,17

Thermostat Adjustment

20-24

14,15

4, 18

3,5

12

6,7

24

13

20

21

use

2
9

5

5
5

andcareof

models

‘-?, {._

VentDuct

Problem Solver
Repair Service

Safety Instructions

Surface Cooking

Control Settings

-.

)

20
25

27

3,q

8-11

8

it-

1

1

i

It isintendedtohelpyouoperate

..————.-.—-.-..—--

andmaintainyournewrange

properly.

Keepithandyforanswersto your

questions.

Immediatelycontactthedealer(or
builder)that soldyouthe range.

Ifyoudon’tunderstandsomething
or need morehelp, write (include
yourphone number):

ConsumerAffairs
Hotpoint
ApplianceRrk
Louisville,KY40225

You’llfind them on a labe~on
thefront of the range behindthe

ovendoor.
These numbers are also on the

Consumer ProductOwnership

RegistrationCard that came with
yourrange. Beforesendinginthis
card, pIease write these numbers
here:

ModelNumber

Serial Number

Check the ProblemSolveron
page25.It lists causesofminor
operatingproblemsthatyou can
correct yourself.

Use these numbers in any
correspondence or service calls
concerning

yourrange.

When using electricalappliances,

basicsafetyprecautions

~~‘f~~~~w~~,~~c~u~~~g~~~
following:

@‘Jse this appliance only for i@
intended use as described in this
manual.

@Be sure your appliance is

pro~rly hwed md &ounded
by a qualified technician in
accordance with the provided
installation instructions.

should

@Donot let Cootinggrease

or other
aecum=ulate ill or near
range.

@

Do not use FYateron grease

fires, Never
pan. smother flamingpan on

surface Utit by coveringpan

RanRmablematerials

the

pickup a namhg

completeiJ’withwell-fittinglid9
Cootie

sheet or flattray.

Wlaminggrewe ou@idea pan

Can be ‘putout by ‘coveringwith

batingsodaor, if availabie9a

multi-purpose dry

Chemicalor

foamtype fireextin~isher.

s Do not touchheating

elemen~

oven. These surfacesmaybe hot
enoughto burn even‘thoughthey
are dark in color. During and
afieruse, do nottouch,or let
clothingor other flammable
materialscontactsurfaceunifi,
areas nearby surface unitsor any

interiorarea oftheoven;allow
sufficienttime for cooling,first.

Potentiallyhot surfacesinclude
the cooktop and areas facingtie
cooktop,ovenventopeningand
surfacesnear the opening, and
crevicesaroundthe ovendoor.
Remember: The inside surface

ofthe ovenmaybe hot when tie
door is opened.

or hterior surface of

o m~~ COO]LiHgpQYk9

fOilOW

the directions exactlyand always
cook the meat to aninternal
temperature of at least 170”F.
This assures

that, in tie remote

possibilitythat tricl~inamaybe
present in the meat, it willbe

killed and the meat v]ill be

safe

toeat.

..

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;

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1

YourBange, likemanyother

.-.—..... ... . . --- -—-.—-—-- -

ho~seholditems,isheavyand

can settleintosoft floor’coverings

suchasCmhioned vinyl or’

carpeting. When movingthe range
onthistypeofflooring,usecare,
andit is recommendedthatthese
simpleand inexpensiveinstructions

befollowed.
The range shouldbe installed on

a sheetofplywood(or similar
material)asfollows:Men

floor covering ends atthefrolzl of
#herange, the area that therange

willreston should be builtup with
plywoodto the same levelor higher

thanthe floor covering.Thiswill

allowthe rangetobe movedfor

cleaningor servicing.

pa% iachco~ner of the base ofthe

.

.’..:,

range. Removethe bottomdrawer

z+=,.

s,.,

:&

and vou can levelthe rangeon
an u;levenfloor with the~se of

a nutdriver.

T()removedrawer, PUI1drawer

out all the way9tilt up the front
.aEldtil{e it out. Toreplace
drawer, insert glides at back of
drawerbeyondstop on rangeglides.

I.ift drawer if necessary ttvinsert
e;~sily.I.et front of drawer down,
then push in to close.

fhe

surfacecooti~lg

@Use cookwareof mediumweight
aluminum,withtight-fittingcovers,
and fiatbottoms which completely
coverthe heatedpo~lionofthe
surfaceunit.

~cook fresh Vegembleswith a
minimumamountof waterina

coveredpan.
~Watchfoodswhen bringingthem

quicMyto cookingtemperaturesat
HIGH heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat
willkeep it cooking.

@Use residualheatwithsurface
cookingwheneverpossible.For
example,whencookingeggsin the

shell, bring waterandeggsto boil,
then turn to OFF positionand cover
with lid tocompletethe cooking.

@Use correct heat forcookingtask:
HIGH—tostartcooking~f time

allows,do not use HIGH heat to
start).

MEDIUM HI—quickbrowning.
MEDIUM—slow frying.
LOW—finishcookingmost

quantities, simmer—doubleboiler
heat, finishcooking, and special
for smallquantities.

WARM—tomaintain serving
temperature ofmostfoods.

@When boiling water for teaor
coffee, heat only amountneeded.
It is not economical to boil a
container fullof water for one
or two cups.

ovenCoohg

Preheatovenody when

@

necessary.Mostfoodswillcool:
satisfactorilywithoutpreheating.
If youfindpreheatingisnecessary,

watchthe indicatorlight, ad put
foodinovenpromptlyafierthe
lightgoesout.

~Mwaysturn ovenOFF before
removingfood.

@During baking, avoidfrequent

door openings.Keepdoor openas

shortatime as possibleif it is
opened.

%Cookcomplete ovenmeals
insteadofjust one food item.
Potatoes,other vegetables,and

somedessertswillcook together

with a main-dishcasserole, meat

loaf, chickenor roast. Choose

foodsthatcookatthe same

temperature and in approximately

the same time.

@Use residual heat in the oven
wheneverpossibleto finish
cookingcasseroles, oven meals,
etc. Also add rollsor precooked
dessertsto warm oven,using
residualheat to warm them.

..

..

.,

Modelm636J

----

I

r

3 SurfaceUnit“ON”IndicatorLights

...

-. —-—...-—. . . . --

....

I

4 OvenSetControl

I

5 OvenTempControl

I

6 OvenCyclingLight

I

7 AutomaticOvenTimer,Clockand

MinuteTimer

I

8 Stay-UpCalrod”SurfaceUnit

(Mayberaisedbut notremoved

whencleaningunderunit.)

9 Piug-InCalrod@SurfaceUnit (Maybe

removedwhencleaningunderunit.)

10 Chrorne-P1atedTrimRings

andPorcelainDripPans

11 Chrome-PlatedTrimRingsand

AluminumDripPans

I

Explained

onpage

8

21

20

Mode!

RB632GJ

Q

I I
I I

I

Model

RB6363

---1

26-in.
28-in.

4

I

Mode]

I

I

36-in.

18-in.

4

12 OvenVentDuct(Locatedunderright

rearsurfaceunit.)

~ i3 OvenInteriorLight(Comeson

automaticallywhendoorisopened.)

14 OvenLightSwitch
15 BroilUnit

i6 BakeUnit(Maybeliftedgentlyfor

wipingovenfloor.)

OvenSheJves

17

OvenShcIfSi]p~)orts(LettersA, B,C and

18

D ir]clicatccookingpositionforshelvesas

recommendedoncool(ingg~id~~.)

19

Broiler Pdn and Rack

20 StorageDrawer

—

14

13

3,5

e

2

0

e

2

Q

.—

Q

2

0

Q

surfacecmHw with

hlrtik HeatControh

Yoursurfaceunitsandcontrols
are designedtogiveyou an infinite
choiceofheatsettingsfor surface
unitcooking.

AtbothOFF and HIGH positions,
thereisa slightniche so control

“clicks” at thosepositions; “click”
on HIGH marks the highestsetting;
thelowestsettingis between the
wordsW-ARMand OFF. In a quiet
kitchenyou mayhear slight
“clicking” soundsduring cooking,
indicatingheat settingsselected are

beingmaintained.

Switchingheats to higher settings
alwaysshowsaquicker change than
switchingto lowersettings.

Features

1. SurfaceUnit Controls

2. Calrod@SurfaceUnits

Step 1: Grasp controlknoband
push in.

mGH

m~
HI

mD

mw

WM Steam rice, cereal;

NmE:

1. At HIGH, MED HI, neverleave
foodunattended. Boiloverscause
smoking; greasy spilloversmay
catch fire.

2. A.tWARM. LOW,melt
chocolate, butter on small unit.

Quick start for cooking;
bring waterto boil.

Fastfry,pan broil;
maintainfastboil on large
amountoffood.

Sauteandbrown;
maintain slowboilon

large amountoffood.
Cook after starting at

HIGH; cook with little
water in coveredpan.

maintain serving
temperature ofmost foods.

/%Y_.A. Yes,but only use cookware

‘Z-””

:..’s

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-_

..-.—-. . ....—. .

—.-...—

—..

. . ..-.. r—

‘.

.

9

“: ~%~designed

-A

C.he;kthe manufack;er’;

for canningDUmOSeS.

instructionsand recipesfor

preservingfoods.Besurecanner

isflat-bottomedand fits overthe

centerofyourCalrod@unit. Since

canninggenerateslargeamountsof

steam, be careful to avoid burns
fromsteamor heat. Canningshould
onlybe done on surfaceunits.

Q. ‘canI

cover’ my drip panstith

foil?

A. No. Clean as recommendedin
CleaningGuide.

on any surface uni@?

A.

Cookwarewithoutflatsurfaces
isnotrecommended.Thelifeof
yoursurfaceunit can beshortened
andthe rangetopcanbedarnaged
fromthehighheatneededforthis
typeofcoobng.

Q. why am I
I need

frommy Unik eventhough

notgettingtheheat

I havetheknobsontheright
setting?

A. After turning surfaceunit off
and making sure it is cool, check to
make sure that yourplug-inunits
are securelyfastenedintothe
surfaceconnection.

A. Becausethe surfaceunitisnot =~--‘-‘-­flat. R!akesurethatthe “feet” cn

yourCah-od@unitsare sitting ‘“ ­tightlyintherangetop indentation
andthe reflectorringisflatonthe =-~’
rangesurface. -

Q. why is the porcelain finish on -&:’ ‘­my cookware coming Ofn

H~_,.
E*-

w=z._.:-

----

_=–. -

_.–

—,-

——

--

.—.%.

A. If you setyourCalrod@unit s-<=
higherthan required for the

cookwarematerial, and leaveit, ==

the finish may smoke, crack, pop, ~=~z.

-...
m.-–.

or burn dependingonthepotor
pan. Also, a too highheat for long [ -’---.;­periods, and smallamountsofdry
food, maydamagethe finish.

—

-

In surface cooking, the use of pots

extendingmore than l-inch beyond
edgeof surface unit’strim ring is
not recommended. However,when

canningwiti water-bathor pressure
canner, larger-diameter potsmay
be used. This is because boiling
water temperatures (even under

pressure) are no!harmful to
cooktop surfaces surrounding the
surface unit.

HOWEVER, Do 140TUSE
l.ARGE DIAMETER CANNERS

OR~HER LARGEDIAMETER
pm FORF~mG OR B0itD4G

HOQDSQT13ER

Sj/KU~lor Sauce mixturcs-

hloSt

THANVJATHPa.

:~nc~:~11types 0$frying———cook fit
tem~leraturesmuch higher than
lt<]i~i~lgwater. Sl~chtem~pe~atures

(.’lo~ildevellttlallyharm Cool:top

:JLirfilcesSurroundingsurFdcL;{:llitb.

1. Be sure the canner fits overthe
center ofthe surfaceunit. If your
range or its location doesnotallow
the canner to be centered on the

surface unit, use smaller-diameter

pots for goodcanning results.

2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’tmakeenough contact with the
surface unit and take too longto
boil water.

3. Whencanning,use recipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefromthemanufacturerof
yourcanner;manufacturersof

glassjarsforcanning,suchasBall
andKerr; andtheUnited States
DepartmentofAgriculture
ExtensionService.

4. Rememberthatcanningis
aprocessthatgenerateslarge
amountsofsteam.Toavoidburns

fromsteamorheat,becarefil

whencanning.

N~E: Ifyourrangeisbeing
operatedonlowpower(vol~ge),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefilly followed.The
processtimewillbe shortenedby:

~) usingapressurecanner,and
(z) starting

fastestheating of large qua~~titie~
of water.

with HOT tap %VaterfO~

, ..

,

!

!

1. Use medium-or heavy-weight

.,.—

—.

.—

——.—- -. .-

... ......——

2. Toconservethe mostcooking
cookware.Aluminumcookware energy,pansshouldbe flatonthe
conducts heat faster thanother
metals.Castironand coatedcast
ironcookwareis slow to absorb

bottom,havestraight sidesandtight
fittinglids. Matchthesizeof the

saucepanto the size of the surface
heat, butgenerallycooksevenlyat unit. Apanthatextendsmorethan
LOWor MED settings.Steelpans an inch beyond the edgeofthe trim

maycookunevenlyif notcombined ringtrapsheatwhichcauses
wi~h othermetals.-

dis~olo~ationrangingfromblueto

dark gray on chrometrim rings.

3. DeepFatFrying. Do not overfill

kettlewith fattiat mayspillover
whenaddingfood.Frosty foods

bubblevigorously.Watchfo~tis

fryingatHIGH temperaturesand
keeprangeand ]~oodclean from
accumulatedgrease.

‘v

::.

..

[i

-

Food
Cereal

Cornmeal,grits,

oatmeal

‘cocoa

coffee

Eggs
Cookedinshell

Friedsunny-side-up

Poached

Scrambledoromelets

Fruits

Nieats,l~o!!itry
Br:]iscd:Potroastsof

beef,lamborveal:
porksteaksand

chops

Fon-fried:Tender
chops;[binstc:d<sup
to

S/<--iiiCh: iiliTIUtC

l)ami~urgrrs;

St~~!liS;

ffiiilkS i?ii[l s:itlsage;

Ihiil fiSh fillCt!i

____ .. . ..._ —.——-. ””...—

Cookware

Covered
Saucepan

~~cov~red

Saucepan

Percolator

Covered
Saucepan

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Uncovered
Siiillc[

Covered
Saucepan

Covered
Skillet

Uncovcrcd
Sl<ille[

DirectionsandSetting
toStart Cooking

HIGH.Incoveredpan
bringwatertoboilbefore
addingcereal.

HIGH.Stirtogetherwater
ormilk,cocoaingredients.
Bringjusttoaboil.

HIGH.Atfirstperk,
switchheattoLOW.

HIGH.Coverens with
coolwater. Coverpan,
cookuntilsteaming.

MEDHI.Meltbutter,add

eggsandcoverskillet.

HIGH.Meltbutter.Friedovereasy

HIGH.Incoveredpan
bringwatertoaboil.

HIGH.Heatbutteruntil
lightgoldenincolor.

HIGH.Incoveredpan
bringfruitandwaterto
boil,

HIGH,Meltfat,thenadd
meat,SwitchtoMEDHIto
brownmeat,Addwateror
otherliquid.

SettingtoComplete
cooking

LOWorWARM,thenadd
cereal.Finishtimingaccording
topackagedirections.

MED,tocook1or2 minutes
tocompletelyblendingredients.

LOWtomaintaingentlebut
steadyperk.

LOW.Cookonly3to4
minutesforsoftcooked;

15minutesforhardcooked.

ContinuecookingatMEDHI
untilwhitesarejustset, about
3to5moreminutes.

LOW,thenaddeggs.When
bottomsofeggshavejustset,
carefullyturnovertocook
otherside.

LOW,Carefullyaddeggs.
Cookuncoveredabout5
minutesatMEDHI.

MED.Addeggmixture.
Cook,stirringtodesired
doneness.

LOW.Stiroccasionallyand
checkforsticking.

LOW.Simmeruntilfork
tender.

MEDHIor MED.Brownand
cooktodesireddoneness,
turningoverasneeded.

comments

Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.

Milkboilsoverrapidly.Watchas

boilingpointapproaches.

Percolate8to 10minutesfor
8 cups,lessforfewercups.

Removecookedeggswithslotted
spoonorpancaketurner.

Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset, fold

inhalf.
Freshfruit:Use 1/4to 1/2cup

waterperpoundoffmit.
Driedfruit:Usewateraspackage

directs.Timedependsonwhetl~er

fruithasbeenpresoaked.Ifnot,

allowmorecookingtime.

Meatcanbe seasonedandfloured
beforeitisbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitor tomatojuiceor
meatbroth.

Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3 hours. .

PotRoast:21Ato4 hours.
%n fryingisbestforthinsteaks

andchops.If rareis desired,pre­heatskilletbeforeaddii~gmeat.

—.- —-

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Pood
FriedChicken

% friedbacon Uncovered

Sauteed:Lesstender

thinsteaks(chuck,

round,etc.);liver;

thickorwholefish
Simmeti orstewed

meat;chicken;cored
beefismokedpork;
stewingkfi tongue;
etc.

MeltingChoeoIa&,
butter,marshmdBows

Wm

Noodlesorspaghetti

Frozen

.1

~ ...———-

.

. ——

Covered
Skillet

Skillet
Covered

Skillet

Coved
DutchOven,
Kettle or
Large
Saucepan

Small
Uncovered
Saucepan.
Usesmall
surface unit

Skilletor
Griddle

Covered
LargeKettle
]rFot

‘ressure
:ookeror
~anner

Jncovered
iaucepan

;overed
iaucepan

:overed
aucepan

Uncovered
Skiilet

Covered
Saucci~2n

HIGH.Melt fat.Switchto
MEDHItobrownchicken.

HIGH.Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosinle.

HIGH.Meltfat.Switchto
MEDtobrownslowly.

HIGH.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.

wm. Allowmto15minutesto

meltthrough.Stirtosmooth.

MEDHI. HeatskilletSto
[0minutes.Greaselightly.

HGH.Incoveredkettle,bring
altedwatertoaboil, uncover
nd addpastaslowlyso
oilingdoesnotstop.

IIGH.Heatuntilfirstjiggleis
card.

[IGH.Bringjusttoboil.

[IGH.Mcasum1/2to 1inch
ater insaucepan.Add

dtandpreparedvegetable.
Incoveredsaucepanbring
[oboil,

HIGH.Measurewaterandsalt
asabove,Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.

~IGH.Inski!letmeltfat.

SettingtoComplete
cooking

LOW.Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.

MEDHI.Cook,turning
overasneeded.

LOW.Coverandcook
untiltender.

LOW,Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
loads,mediumheatmay
beneeded.

Cook2to3tinua ~r side.

MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HIGHmaybe

neededtokeepwaterat
rollingboilthroughout

entirecookingtime.

MEDHIforfoodscooking

10minutesorless.MEDfir

foodsover10minutes.
LOW.Tofinishcooking.

MED.Cook1pound10

to30 or moreminutes,

dependingontenderness

ofvegetable.

LOW.Cookaccordingto

timeonpackage.

MED.Addvegetable.
Cookuntildesired
[enderncssisreached.

WARM.Coverandcook
~ccordingtotime.

Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10

ininuu.Uncoverandcook,turning
occasionally10to20minutes.

AInoreattention-freemethod
istostartandcookatMED.

Meatmaybebreadedor
marinatedinsaucebeforef~ing.

Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedorotherwise
cured.

Whenmeltingmarshmallows,add
milkorwater.

Thickbattertakesslightlylonger
time.fim overpancakeswhen
bubblesrisetosurface.

Uselargeenoughkettieto
preventboilover.Fastadoubles
insizewhencooked.

Cookershouldjiggle2 to3times
perminute.

Stirfrequentlytoprevent
sticking.

Uncoveredpanrequiresmore
waterandlongertime.

Breakuporstirasneededwhile
cooking.

firn overorstirvegetableas
necessaryforevenbrowning.

TripleinvolumeafFercooking.

~lmeat WARM.Rice:1cuprice
and2 cupswates—25minutes.
Grits:1cupgritsand4 cups
water—40minutes.

.— .—.

Theautomatictimer andclockon

yourrangearehelptil devices that

serveseveralpu~oses. The knob
locationson somerangemodels
mayvaryand will look likeoneof

thetwo setsoftimers below.
rvlodels:RB636J, m647GJ

Tosetclock

TOSET THE CLOCK, ~US~ ~~~

c~~$~~ ~~0~

handsto thecorrect time. (The

,MinuteTimerpointer will move
also,let knob out, turn the Timer
pointerto OFF.)

To set Minute mmer

TheMinute ‘Timerhas been
combinedwith the range clock.
Useit to time allyour precise
cookingoperations. You’ll

recognizethe Minute.Timer as the

pointerwhich isdifferent in color
and shape than the clock hands.

TOSET’ THE MINUTE TIMER,
[urnthe center knob, without
pushing in, untilpointer reaches
number of minutes you wish to

time. (Minutesare marked, up to
60,in the center ring on the clock.)

.At the end of the set time, a buzzer

s~~undsto tell you time is up. Turn
knob,witl~outpnshing in, until
p~>interreaches OFF and buzzer

stops.

in and turn theclock

m~~B~k~US~S

Automaticmlmel”

UsingAutomaticTimer,youcan
TIME BAKEwiththeoven starting
immediatelyand turningoffatthe
StopTimesetor setbothDELAY
START(somemodelsmaysay
START)and S~P dialsto
automaticallystartand stop oven
at a latertime ofday.It takes the

worry outofnotbeinghome to
start or stoptheoven.

Settingthedids for TIME BAKE
isexplainedindetailon page 14.

Model B632GJ
Clock and Minute Timer

This modelhas a time ofdayclock
and minutetimer but does not have
STARTand S~P dialsneeded for
TIME BAKE function.

QuestiomaRdAmwers

Q.How can HIIsemy MintBte

mnler

b make Rmysurface

Coo]iingeasier?

A. YourMinuteTimerwillhelp
timetotalcookingwhichincludes
timetoboilfoodand change
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcookin coveredconhiners

eventhoughyoucan’tsee any
steam.

Q. Must the Cloelkbe set on
correct time of day when I wish
to use the Automatic Timer for

baking?
A. Yes,ifyouwish to setthe

DELAYSTARTor STOPdialsto
turn on and off at set times during
timedfunctions.

Q. can I use the Minute Timer

during oven Cooking?
A. TheMinuteTimer can be used

during any cookingfunction. The
AutomaticTimers(DELAYSTART
and S~P dials) areused with
TIME BAKE functiononly.

Q. Can I change the clock while
I’m Time cooking in the oven?

A. No. The clockcannotbechanged
during any programthat uses the

oventimer. Youmust either stop
thoseprograms or wait untilthey
are finishedbeforechangingtime.

... ....-.._..L-

. . .

.,

r___._.,.....--

}or~heiutomatic OvenTimerso
youunderstanditsusewiththe
controls.

2. Checkoveninterior. Lookat
theshelves.T&ea practicerun at
removingandreplachgthemproperly,
togivesure, sturdy support.

3. Read over informationandtips
that follow.

4. Keepthisbookhandysoyoucan
referto it, especiallyduringthe
firstweeksof gettingacquaintd

with yourrange.

ovenInteriorShelves

The shelves are designedwith
stop-lockssothatwhen placed
eorrwtly on the shelfsupports,
they(a)will stopbeforecoming
completelyfrom the oven, and (b)
willnot tilt when removingfood
fromor placingfoodon them.

~ MMO~ a shelf from the
oven,lifi up rear ofshelf, pull
forwardwith stop-locksalongtop
ofshelfsupports.Be certain that
shelfiscoolbeforetouching.

~ ~PLACE a shelfin oven,
insertshelfwithstop-locks resting
on shelfsupports.Push shelf
towardrear ofoven;it will fall into
place.When shelfisin proper

position, stop-lock on shelfwill

run under shelfsupportwhen shelf
ispulledforward.

—.-.

..-

.—.——-----.

.

z

—-

u]

=

Thelightcomeson automatically
whenthedoorisopened.Onmodels
withovenwbdowuseswitchtoturn

lightonandoffwhendoorisclosed.
Switchislocatedonfrontofdoor.

shelf Positiom

The ovenhas four shelf supports

marked A (bottom), B, C and D
(toQ).Shelfpositions for cooking
fod~are sug~estedon Baking,
Roastingand Broiling pages.

!

I

—_

\Vhencookinga foodforihefirst

.,

..—..... .. .. .

~

!.
1

[

<
[

~
1

1

I

t
[

~
~

k
,

t
i

/“--’-”~

———----------...... . -.

---- .-——————-—-

tirnciliyour newoven,usetime
givenonrecipesasaguide.Oven
thermostats,overaperiodof’years,
may“drift” fromthefactorysetting

ailddifferencesintimingbetween
an old and a newovenof5to 10

mifiutesarenotunusualandyou
maybe inclinedtothink thatthe new
ovenis notperformingcorrectly.
However,yournewovenhasbeen

setcorrectly at the factory and is
moreaptto be accurate thanthe

ovenit replaced.

HowtosetYourRa@e

forBaking

Step 1: Place foodin oven,being
certain to leave about 1inchof

spacebetweenpans and wallsof
ovenforgoodcirculationofheat.
Close ovendoor. During baking,
avoidfrequent door openings to

preventundesirableresults.

Step 2: Turn OVEN SET knob to
BAKEand OVENTEMP knobto
temperature on recipe or on Baking

Guide.

Ste~Is: Check food f(]rcioneness
:~tI]]inimunltime on rccipc. Cook
longerif necessary. .Switchoff heat

:irld

removefood:;.

thatyouset. ExamplesofImmediate

Start(oventurnsonnowand you
setittoturn offautomatically)or
DelayStartandStop(settingthe
oventoturn on automatically at a
latertimeandturnoffatapreset
stoptime)will be described.

How h *t hetiak
SW” and Automatic stop

N~E: Beforebeginning,make

surethehandsoftherange clock

showthecorrect timeofday.
ImmediateStartissimplysetting

ovento startbakingnowand turning
offat a later time automatically.
Remember, foodscontinue cooking
afier controls are off.

Step 1:Toset StopTime, push in
knobon STOP dial and turn pointer
to time you want ovento turn off;
for example6:00. The DELAY
STARTdial (some models may say
START)shouldbeat the same

positionas the timeofdayon clock.

Step 1:Toset starttime, push in
knobon DELAYSTART dial(some
modelsmay saySTART)and turn
pointertotimeyouwantovento
turn on, for example3:30.

Step 2: Toset StopTime, push in
knob on STOPdial and turn pointer
to time you wantovento turn off,
for example6:00.This means your
recipecalled fortwoand one-half
hours ofbakingtime.

N~E: Time on STOP dial must
be laterthan time shownon range
clock and DELAY STARTdial.

Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250°F.or recommended
temperature.

Place food in oven, close the door
and automatically the oven will be
turned on and off atthe times you
haveset. Turn OVEN SET to OFF
and remove food from oven.

OVEN INDICATOR LIGHT(s) at
TIME BA=I<Esetting may vvork
differently than ~heydo at BA.KE
setting+Carefully recl]cc}<the ste~~s

oiven above=Ifall operations ~~e

~one as explained+oven will
operate as it sho~~ld.

*an modelseqtlip~ued~JvitYJ

~~fi~~~p~]~~e

(“l

it

=.-_-

/...

‘)

i...,’

\

i
I

}

1

“.

results,werecommenddullbottom

..____ ——___________..-,____

.._._

surticesforc&e pansand pieplates.

browningofsomefoodscan be
achievedbypreheatingcast iron
cookware.

minutes.Forfetidwithshoti
cookingtimes,preheatinggives
bestappearanceandcrispness.

4. Opentheoven door to check
foodaslittleas possibleto prevent
u~levenheatingaridto saveenergy.

Food

Bread

Biscuits(M-in.thick)
Coffeecake
Cornbreadormuffins

Gingerbread
Muffins

?opovers
~uickloafbread

<eastbread(2loaves)
‘lainrolls

;akes
withoutshortening)

-ngelfood
Iellyroll
Sponge

:akes

3undtcakes
Zupcakes

:ruitcakes
,ayer
,ayer,chocolate

oaf
ookies

rownics

rop
;frigcrator
~llcdor sliced

‘~lits,
iher Desserk
Ikedapples
]s(ard

ddings,Rice
i Custard

,‘.

i-l

.

-lZcn

———

Container comments
ShinyCookieSheet

ShinyMetalFanwith

satin-finishbottom
CastIronorGlass
ShinyMetaiPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups

Metal orGlassLoafPans
MetalorGlassLoafPans

ShinyOblongorMuffinPans
ShinyOblongorMuffinPans

AluminumTubePan
MeulJellyRollPan
MetalorCeramic%n

MetalorCeramicPan
ShinyMetalMuffinPans

MetalorGlassLoafor
f’ubePan
~hinyMe~llR~nwith
;atin-finishbottom
ihinyMetalPanwith

atin-finishbottom

dctalorGlassLoafP~ns

detalorGlass%ns

;ookieSheet
CookieSheet
CookieSheet

GlassorMetzlPan
GlassCusfi?rdCupsorCasserole

(setinpanofho~water)
GlassCustardCupsor
Casseroie

Sheif

Position

B,C
B,A

B
B

A,B

B
B

A,B
A,B

B,A

A

B

A

A,B

B

A,B

B
B
B

B,C
B,C
B,C
B,C

A, B,C

B
B

A

B,.4

A. B

B
B

Oven

Temperature

400°-4750
350”-400°
400”-450”

350°

400°-4250

375°

350°-3750
375”-425°

375”-425°
350°-3750

325”-375”
375°-4000

325°-3500
325°-3500

350°-3750

275°-3000
350°-3750
350°-3750

350°

325°-3500
350°-4000

400°-4250

375°-4000

350°-4000
300°-3500

325°

400°-4250
325°-3500
4~”-4~5”

400°-4250

450°

I

mrme,

Minu&s

15-20
20-30
20-40

45-55
20-30

45-60
45-60

45-60

10-25
20-30

30-55

10-35

45-60

45-65
20-25

2-4hrs.

20-35
25-30
40-60

25-35

10-20

6-12
7-12

30-60
30-60

50-90

4.5-70
15-25

40-60
40-60

12-15

6~-90

30-60

30-75

Canned,refrigeratedbiscuitstake
2to4minuteslesstime.

Preheatcastironpanforcrispcrust.

Decreaseabout5minutesformuffin
mix,orbakeat450T.for25 minutes,
thenat350°F.for10to15minutes.

Darkmetal orglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls.ShelfBmavbeused.

Two-piecepanisconvenient.
Linepanwithwed paper.

Paperliners producemoremoist
crusts.

Use3W”F.andShelfBforsmallor
individualcakes,

Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.
25°F.to50°F,formorebrowning.

Reduceten~p.to300°F.forlarge
custard,Cookbreadorricepudding
withcustardbase80to90minutes.

Largepiesuse400”F.andincrease
time,
Toquicklybrownmeringue,use

400°F.for8m 10minutes.

Cusmrdfillingsrequirelower
temperah3re,longertime.

—,

Increasetimeforlargeamottnt
orsize.

———

————.

.. ..

-—. ......——-

1 ,,

--—. .... .

..

————.........-—— .—.-

Iloastingiscookingbydry heat,
Tendermealorpotiltrycanbe.
roasteduncoveredin youroven.

Roastingtemperatures,which
shouidbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessary to

sear,baste,coveror addwater

toyourmeat.
Roastingisreallyabaking

procedureusedformeats.Therefore,

O},encontrolsare settoBAKEor
TIME BAKE. (Youmayheara

slightclickingsound, indicatingthe
ov~nisworkingproperly.)Roasting
iseasy;just followthese steps:

Step 1:Checkweightofmeat, and
place, fatsideup,onroastingrack

inashaIlowpan. (Broilerpanwith
rack isagood pan for this.) Line
broilerpan withaluminumfoilwhen
usingpanformarinating, cooking

with fruits, cooking heavilycured
meats,or for bastingfoodduring
cooking.Avoidspillingthese
materialsonovenliner ordoor.

Step 2: Place inovenon shelf in

Aor Bposition. No preheating is

Ilecessary.

Step 4: Mostmeatscontinueto
cook slightlywhile standing, afier
beingremovedfromtheoven.
Standingtime recommendedfor
roastsis 10to 20minutesto allow

roastto firm upandmakeiteasier
to carve. Internaltemperaturewill
riseabout5° to 10”F.;to compensate
for temperaturerise, ifdesired,
removeroastfromovenat 5°to 10”F.
lessthantemperatureonguide.

N~E: YoumaywishtouseTIME
BA=, as describedonpage 14, to
turn ovenon andoffautomatically.

Remember that food willcontinue
to cookin the hot ovenand therefore

shodd be removedwhenthedesired
internaltemperaturehasbeen
reached.

For mozen Roask

~Frozenroastsofbeef, pork,
lamb, etc., can be startedwithout
thawing,butallow 10to 25 minutes
per pound additiond time (10
minutesper pound for roasts under
5 pounds, more time forlarger
roasts).

~Thaw most frozenpoultry before

roastingto ensure evendoneness.
Some commercial frozen poultry

can be cooked successfullywithout
thawing. Follow directions given
on packer’s label.

Questiow& Answers

Q.k it necessary$0cheekfor

donenesswithanlmtthermonn@&r?

A. Checkingthe finishedinternal
temperatureat thecompletionu~
cookingtimeisrecommended.
TemperaturesareshownonRoasting
Guideonoppositepage. For roasts
over8lbs., cooked at 300”F.with
redud time,checkwiththermometer
athalf-hourintervals after half the
timehaspassed.

Q. why ismy roast crumbling
when I try to carve it?

A. Roastsare easierto sliceif

allowedto cool 10to20 minutes
afier removingfrom oven.Be sure
tocut acrossthe grainofthemeat.

Q. Do I need.to preheat my
oveneach time 1cook a roast
or poultry?

A. It is rarely necessary to preheat
your oven,only for very small

roasts, whichcook a shortlength
of time.

Q. When b~~yinga roast, are

there anyspecialtipsthatwould
help me cook it moreevenly?

A. Yes.Buya roast as even in

thicknessas possible, or buy rolled
roasts.

Q. Can I sealthe sides of my foil

‘6tent99when roasting
A. Sealingthe foil will steam the

meat. Leavingit unsealedallowsthe
air to circulate and brown the meat.

a turkey?

1.Position ovenshelfat Bfor

,,

---- .. . .. .

srnail-size roasts (3 to 7 Ibs.) and

atA forlargerroasts.

2. Placemeatfat-sideup, orpoultry
breast-sideup, onbroilerpanor
other shallow pan with trivet. Do
notcover.Do not stuffpoultryuntil

just beforeroasting. Use meat

..

thermometerfor more accurate
doneness. (Do notplace than temperature on guide.

3. Removefatanddrippings as
necessa~y.Basteas desired.

4. Stindi~~g

timerecommendedfor

roas~is 10to20minutestoa?.lowroast
to firm up and make it easier to
carve. Internaltemperaturewillrise

about5“to 10”F.;tocompensatefor
temperaturerise, ifdesir~, remove
roast from ovenat 5°to 10”F.less

5. Rozen
conventionallyroastedbyadding

10to25minutes per pot
timethangiven
refrigeratedroa~~. ~~wiJ

perpoundforroastsund~

Defrostpoult~ beforer-.-,.....=.

roas@canbe

thermometerin stuffing.)

Oven

WP

Tern~rature Donenms

Meat

Tendercuts;rib,highqualitysirlointip, 325° Rare:
rumportopround*

Medium:
WellDone:

LambLegorbone-inshoulder*

325°

Rare:
Medium: 25-30

Well Done: 30-35
Vealshoulder,legor loin*
Porkloin,riborshoulder*
Ham,precooked

Ham,raw

325°
325°
325° ToWarm:

325°

*porbonelessro]ledroastsover6-inchesthick,add5to 10minutes

mll!try

;hickenorDuck
Zhickenpieces

~rkey

325°
375° WellDone:

325° WellDone:

Well Done: 35-45 30-40

Well Done:

Well Done:

perpoundtotimesgivenabOVe.

Well Done: 35-40 30-35

ApproximateRoostingTime,
inMinutespr Wund

3toS-lbs.
24-30

30-35
35-45

21-25

6to8-lbs.

18-22 130°-1400

22-25

28-33
20-23 130°-1400

24-28
28-33

In&rna]

Tempemture“E

150°-1600
170°-1850

150°-1600
170°-1850

170°-1800

35-45 30-40

170°-1800

10minutesperpound(anyweight) 125°-1300
Under10-Ibs.
20-30 17-20

3

to5-lbs.

10to M-lbs.

170°

Over5-lbs.

185°-1900

35-40
10to15-lbs. OverB-lbs.

20-25

15-20

185°-190°

Inttigh:

185°-190°

/- .-

-,

-... -----

\

~.- -

‘>,

,’

‘.

~
/

I

Broilingis cookingfoodbyintense

(K-

“’

.“ -

—. —..._ .

radiantheatfromtheupperunitin
theoven. Most fishandtendercuts
of meatcanbe broiled.Followthese
stepstokeep spatteringand

smokingtoaminimum.
Step 1:lfmeat hasfat or gristlenear

edge,cutverticalslashes through
bo[habout2“apart.Ifdesired,fat
maybetrimmed, leavinglayer
about1/8”thick.

Step2:Placemeatonbroilerrack

inbroilerpanwhichcomeswith
range.Alwaysuserack sofatdrips
intobroilerpan; otherwisejuices
maybecomehotenoughtocatchfire.

S@p3:~sition shelfonrecommended
shelfpositionassu~ested inBroiling

Guideonpage 19.Mostbroilingis
doneon C position, but ifyourrange
isconnect;d to208volts,youmay
wishto usehigherposition.

II

Step 6: firn foodonlyonceduring
cooking.Timefoodsforfirstside

perBroiling Guide.
Turnfood,thenuse timesgivenfor

secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimes given forthinnestfood.)

Step%TurnOVENSETknob

toOFF.Servefood immediately,
andleavepan outsideovento cool
duringmealforeasiestcleaning.

use ofAIuminumFoil

Questiom&bwers

Q.why should I leavethedoor

Closedwhen broiling chicken?

A. Chickenistheonly food

recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil. Closingthedoorholds
moreheat in the oven,which
allowschickentocookevenly
throughout.

Q. when broiling, is it nwwsary
to alwaysuse a rackinthe pan?

A. Yes.Using the rack suspends
the meat overthepan. Asthemeat
cooks, thejuices fallintothepan,
thuskeepingmeatdrier. Juices
are protectedbytherack and stay
cooler, thus preventingexcessive

spatierand smoking.
Q. Should 1saltthe meat before

broiling?

A. No.

and allowsthemtoevaporate.
Alwayssalt after cooking.Tum
meat with tongs;piercingmeat
with a fork also allowsjuices to

escape. When broilingpoultry
or fish, brush each sideoften
with butter.

Saltdrawsouttie juices

Siep4:Leavedoorajarafewinches
(exceptwhen broilingchicken).

Thedoorstaysopen by itself,yetthe
propertemperatureismaintaind in

theoven.

1. Ifdesired, broiler pan maybe
linedwithfoilandbroiler rack may

becoveredwith foilfor broiling.
ALWAYSBE CERTAIN~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITSIN RACK. Broiler rack is

designedto minimize smokingand

spattering, and.tokeepdrippings

coolduring broiling. Stoppingfat
and meatjuices fromdrainingto
thebroiler -panprevents rack from
serving itspurpose, andjuices may
become hot enoughtocatchfire.

Q. why are my mea~ not turning
out as brown as they should?

A.

In someareas,thepower

(voltage)totherangemaybelow.

Inthesecases,preheatthebroil

unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checkto seeifyou.areusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicateti
intheBroilingGuide.~rn food
onlyonceduringbroiling.

Q.DoI needto grease mybroiler
mcl{mpreventmmt fmmSticl-g?

A. No. Thebroilerrack isdesigned
toreflectbroiler

the

surface cool enough to prevent
mat stickingtotie sutiace. I+owever,
sprayingthe broiler rack lightlywfil~
a vegetable coohtillgspray btifore
cooking will make cleanup easier.

l~eat, thus I<eeping

\

.,

(-

-.

L
.._

..’

0

---

..~~...

—————.——.

_.—

...

.—.—--—..—.

1. Mways use broilerpanand.rack

‘s-mthat comeswiti youroven.It is

kc::cg:

1

k&2:

designedto tintize snlokingand
spatteringby tmppingjuices inthe
shieldedlowerpartoftie pan.

2. Ovendoor

exceptchicken;thereisa

foods

shouldbe ajarforall

specialpositionondoor which

holdsdooropencorrectly.

3. Forsteaksandchops,slashfat
evenlyaroundoutsideedgesofmeat.

Toslash, c~~tcrosswisethrough
outerfatsurfacejust to the edgeof
themeat. Usetongsto turn nleat
overto preventpiercingmeatand
losingjuices.

4. Ifdesired, marinatemeatsor

chickenbeforebroiling.Orbrush

withbarbecuesaucelast5 to 10
tirtutes only.

men arrangingfoodonpan,

5.
donotletfattyedgeshangover
sides,whichcouldsoilovenwith
fatdripping.

& If yourrangeisconnectedto

Volts,raresteaksmaybe brofld .._ ....

208
bypreheatingbroilheaterand
positioningtheovenshelfone

positionhigher.

—.--.——..

...—..

r?d

GmuBdBeef

WellDone

Wse
Rare

Medium
WellDone

Medium
Well Done

Chicken

5&e~ hduck
Bread(Toast)or
roasterPastries

Sng]ish

Muffins

Lobswr

nils

6

to8-oz.each)

l-lb.(4patties)
]~to ~-in.tick

I-inchthick

(1to1%-lbs.)
I%-in.thick

{2to2H-lbs.)

1whole
(2to2%-lbs.),
splitlengthwise

2to4slices

1pkg.(2)

2(split)
2-4

l-lb.fillets %to
~/z-in.thick

!-in.thick

SheK

Position

c

c

c

c
c

c
c
c

A

c

c
B

FimtSide

‘rime,M~ntltes

7

7
9

13
10

Is

25
35

1‘h-z

3-4

13-16

S~ond Side

Time,WUW

4-5

7

9

13

7.8

14-16

~o.25

10-15

Donot

turnover.

5

8

:ommerits

1

4rrangeinsinglelayer.

Spaceeverdy.

Upto 8pattiestakeaboutsametime.

Steakslessthan1inchcookthrough
beforebrowning.Panfryingis
reeomrnended.

Slashfat.

Reducetimesabout5to 10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.

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

Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.

Handleandturnverycarefully.
Bmshwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoincrefi.sebrowning.

Increasetimes5to 10minutesperside
for l~A-inchthickor homecured.

2(%inch)
2(1-in.thick)
abollt1lb,

2(1inch)

~bout10to12oz.
2(1

Y2 inch)

tibot~t1lb.

—

l-lb. pkg.(10)

c

B

c

B.

10

13

10

17

10
13

4-7

10

A-6

12-14

1-2

Slashfat.

Slashfat. I

Ifdesired,splitsausagesinhalf
le~~gthwise;cutinto5 to6-inchpieces. ~ ~

1:’
I

,

-.

~
.,

{,

Propercareand cleaningare

iwportantsoyour rangewillgive
youefficientand satisfactory
service. Followthesedirections
carefullyin caringforyourrangeto
assuresafeandproper maintenance.

The porcelainenamelcooktopis

sturdybutbreakableif misused.
This finishisacid-resistant.
However,any acid foodsspilled
(suchasfruit juices, tomatoor

vinegar)shouldnot be permitted
to remain on thefinish.

The areaunder the rangeofmodels

equippedwitha bottomdrawercan
be reached easilyfor cleaningby
removingthebottom drawer. TO
remove,pulldraweroutallthe way,

tilt up thefrontand removeit. To
rep~ace,insert glides at back of
drawerbeyondstoponrangeglides.

Lift drawer if necessary toinsert
easily.Let front ofdrawerdown,
then push into close.

Yourrangeisventedthroughaduct
locatedundertherightrear surface
unit. Clean theductoften.

,“

M

Toremove:
@Make sure unitiscool.

@Lift up rightrearsurfaceunit.

* Removedrip pan and ring.

@Lift outovenventduct.

Toreplace:

~Placethe part overthe ovenvent

locatedbelowthecooktopwith
openingofthe duct under the round
openingin the drip pan. It is

importantthat the duct is in the
correct position so moisture and
vaporsfrom the ovencan be
released during ovenuse. N~E:
Never cover the holein the oven
ventduct with aluminum foilor
any other material. This prevents
the oven vent from working

properly during any tooting cycle.

LampReplacement

CAUTION: Before replacing

your oven lamp
the

electricpower foryour range

at the mainfuseor circuit

brea~ierpsnel.Be sure to let the

lamp cover and bulb cool
completely before removing or
replacing them.

bulb,disconnect

The ovenlamp(bulb)iscovered
with a glassremovablecoverwhich
isheld~nplacewitha bail-shaped
wire.Removeovendoor,ifdesired,
to reach covereasily.

Toremove:

~Holdhandundercover so it

doesn’t fallwhen released. With

fingersofsamehand, firrrdypush

back wirebailuntilitclearscover.

Lift off cover.DO NW REMOVE
ANY SCREWS.

~Replacebulb with40-watthome
appliancebulb.

To replace cover:

~Place itintogrooveof lamp
receptacle. Pullwire bail forward
to center ofcoveruntilit snapsinto
place. When in place, wire holds
coverfirrrdy.Be certain wire bail

is in depression in centerofcover.
~Connect electric powerto range.

surface uti~
Clean the area under the drip pans

often. Built-upsoil, especially
grease, may catch fire. TO

make

cleaningeasier,stay-upunitsIifi
upandlockintheupposition,
andplug-inunitsareremovable.

caution: BeSRRreallcontrolsare
turned to Qm and surface Mniti

are coolbeforeattempting to lift
O?rremovethem.

AfierIifiingthestiy-upunitsor
removingplug-inunb~,removetile
trimringsanddrippaIIsunderthe
units andcleantl~emaccorcli.ngto

-----

_

Youcan lifia stay-up unit upward
about6“andit will lock in the up

position.

To

repositionthe shy-up unit:

@Replace the drip pan and trim

ring into the recess in the cooktop.

Donotlift a piang-iBIunitmore

tl~an1!’Ifyoudo,itImay~Iotlie
flatonthe trim ringwhenyou
plugitbackin.

Repeated!iftiBlgof the plug-in
unitmorethan1“abovetile trim
ringcanpermanentlydamage
the reeepacle.

Terminals

Use timegiven0[] recipewhen

cookingfirsttfime.Oventhermosk~ts, =--;­intime, may “drift” fromthe
factorysettinganddifferencesin :-. --­timingbetweenanoldandanew
ovenof 5 to 10minutesare not
unusual.Yourovenhas been set
correctlyatthefactoryand is more
apttobeaccuratethan theoven
whichitreplaced.However,if YOU ‘-I ~‘-”.
findthatyourfoodsconsistently --­browntoo littleor too much, YOU ;. -- -_ .­maymakea simpleadjustmentin
the thermostat(OvenTemp)knob. ~

PULL KNOBOFF OF

SHAFT, ““ ~

LOOK ATBACKOFKNQB AND ‘-;=;-:--’_
N~E CUR~NT SETTING
BEFORE MAKINGANY
ADJUSTMENT.

Toincreasetemperature,turntoward
HI or RAISE; to decrease turn

I

towardLO or LOWER. Each notch
changestemperature 10degrees.

-.

-.

.L.-.. .“...

—

—.-..—=—..

—.-.

--

~Putthe trim ring in placeoverthe
drip pan. The drip panmust be
under the trim ring.

@Guide the surface unitintoplace
so it fitsevenlyintothe trim ring.

–

Plug-in unitscan be rcrnoved.

Lift a plug-in unit about 1“ above

~]le~rinlring-just enough

tOgrasp

it—andyou can pull it out.

=Firstplacethedrip pan, then the
trimring intothesurfaceunitcavity
foundontop ofthe cooktopsothe
unitreceptaclecan be seenthrough
the openingin the pan.

~Insertthe terminals of the plug-in
unitthroughthe openingin the drip

pan and into the receptacle.

* Guide the surface unit intoplace

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

thetrim ring.
CAUTION

@Do not attempttoclean plug-in
surface units in an automatic
dishwasher.

@Do not immerse plug-in surface
unitsin liquids of anykind.

QDo ~lotbend the plug-in unit
terminals.

GDo not attempt to clean, adjust
OFinany way repair the plug-in
receptacle.

1. Pull offknob. Loosen both
screwsonback of knob. 2. Move

pointeronenotchindesireddirection.
Tightenscrews. 3. Return knob to

range, matchingflatarea ofknob to
shaft. Recheck ovenperformance
beforemaking an additional
adjustment.

..

~.

.......

L

----

‘j

_—---

,

PART

[’—Y

BakeUnit and

BroilUnit

MATmAM m USE

GENERALDIRECTIONS
Donotcleanthebakeunitorbroilunit.Anysoilwillburnoffwhentheunitisheated.

NOTE:Thebalceunitis hingedand canbeliftedgent}ytocleantheovenfloor.If spillo-’ar,
residue,or ashaccumulatesaroundthebakeunit,gentlywipearoundtheunitwithwarm
water.

-.

-

Dminfit, coolpanandrackslightly.(Donotletsoiledpanandrackstandinoventoml.) Spriidde
on detergent.Fillthepanwithwamlwaterandspreadclothorpapertowel
overthe rack.Letpanandrack standfora fewmim~tes.Wash;scourifnecessary.
Rinseanddry.OPTION:Thebroilerpanandrack mayalsobe cleanedina dishwasher.

Pu1loffknobs.Washgentlybut do notsoak. Dryandreturncontrolstorange,makingsureto
matchflat areaontheknob andshaft.

Washallglasswithclothdampenedinsoapywater.Rinseandpolishwitha drycloth. If

Control Knobs:
Wnge Topand Oven

Outside Glass Finish

e SoapandWater
*Soap-FilledScouringPad
e PlasticScouringPad

*Dishwasher

~MildSoapandWater

$SoapandWater

knobsare removed,donotallowwatertorun downinsidethesurfaceof glasswhilecleaning.

Metal, including
Brwhed Ctiome and
Cooktop

firceiain Enamel and
Winted Surface@

~SoapandWater

~PaperTower
~DryCloth
~SoapandWater

DON~

USEsteel wool,

abrasive5,motia, acidsor
commercial ovencleaners.

DON~ USEovencleaners,
cleansingpowdersor harsh
abrasives. Thesemight
scratchthe surface.

Wash,rinse, andthenpolishwitha drycloth.

If acidsshouldspillonthe rangewhileit ishot,useadry
papertowelor clothto wipeup rightaway.Whenthe
surfacehas cooled,washandrinse.

Forotherspills, suchas fatsmatterings,etc., washwithsoap

andwaterwhencooledandthenrinse.%Iishwitha dry cloth.

Ouhide of
OvenDoo@

SoapandWater

DO N~ USE ovencleaners,
cleansingpowdersor hamh
abrasives.

Tocleanovendoor,removebyopeningtoBROILposition
andgraspingdoorat sides. Lifidoorup andawayfrom
hinges.Usesoapandwaterto thoroughlycleanthe top,
sidesandfrontofthe ovendoor.Replacebygraspingdoor
at sidesandliningup doorwithhinges.Pushdoor firmly
intoplace.

OvenInterior and

Inside of Door*

StiffBristle NylonBrush

:001beforecleaning.
f heavysoilinghasoccurredon theporoussu&ace,removeas muchofthe soilas possible,

isinga small amountofwateranda stiff bristlenylonbrush.Use watersparinglyandchange
t frequently,keepingitasclean aspossible, andbe sureto blotitupwith papertowels,
:Ioths,or sponges.Dorlorrub orscrubwith papertowels,cloths orsponges,sincetheywill
caveunsightlylint ontheovenfinish.If waterleavesa whiteringonthefinishasitdries,
[pplywateragainandblot it witha cleansponge,startingat theedgeofthe ringandworking
owardthecenter.

1

‘~Snilla~eof marinades.fruit juices,toniatosaucesandbastingmaterialscontainingacidsmaycausediscoloration.Spilloversshouldbe wipedup (spillson

.

~~cni~tcriorshouldbe blottedup)immediately,with care beinghken to nottouchanyhotportionof theoven.

~orspecial cieaning instructions, see page 24.

Whenthe surfaceis cool, cleanandrinse.

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~’~:~,

.

:

:~j;j PART

ff:i%:::::: Foil

-.. .<Z=s

‘=yOvenBottomLirIer I

oven VentDuct @SoapandWater Removethe OvenVentDuctfoundundertherightrearsurfaceunit.Washinhot, soapywater

MATERI.4= ~ USE
@DampCloth

.— .

GENEWL DIRECTIONS

Onlya dampclothmaybeusedtocleanaluminumfoilovenbottomliner.Aluminumfoiloven
bottomIinermavbere~lacedwithheavyweightaluminumfoilcuttothe sizeoftheoriginal

I liner.Besuret~remo& this linerfrom6ven60ttombeforecleaningoven.

1

anddryandreplace.(Openingshouldmatchopeningindrippan.)

shelves

Calnd” Surface
LJnitCoiis

StorageDrawers

Chrome-Plated
~im Mngs

PorcelainEnamelor
.41uminumDrip Rns

e SoapandWater

Yourshelvescanbe cleanedbyhand,using anyandall mentionedmaterials.Rinse
thoroughlytoremoveallmaterialsaftercleaning.

IDON~ USEWhwasher to
clan the surface urdtcoils.

DON~ handle the unit
beforecompletelycooled.

DON~ immerse plug-in

Spattersandspillsburnawaywhenthecoilsare heated.At
theendof ameal, removeall utensilsfromthe Calrod8unit
andheatthe soiledunitsat H1.Letthesoilburnoffabouta
minuteandswitchtheunitsto OFF.Avoidgettingcleaning
materialsonthecoils.Wipeoffanycleaningmaterialswith
a damppapertowelbeforeheatingtheCalrod”unit.

units in any ki~ldofliquid.

e Soapand Water

Forcleaning,removedrawerbypullingit allthe wayopen,tilt upthefrontandlift out.Wipe
withdampclothor spongeandreplace.Neveruseharshabrasivesor scouringpads.

e Soapand Water Cleanas describedbelowor inthedishwasher.Wipeall ringsafter eachcookingsounnoticed
e Stiff-BristledBrush spatter willnot “burnon”nexttimeyoucook.Toremove
e Soap-FilledScouringPad

all cleaningmaterialsmentioned.Rublightlywithscouringpadtopreventscratchingofthe

“burned-on”spatters,useanyor

(Non-metallic) sufice.

@SoapandWater Coolpansslightly.Sprinkleondetergent andwashor scour panwithwarmwater.Rinseand

@Soap-FilledScouringPad

dry.In addition,pansmaybe cleanedin thedishwasher.

~PlasticScouringPad

-...-.

,

.:,

;..

m

—

k

*

J*:@&“,

Thetop,bottom,sides,andbackof

theovenliner, and doorinnerliner
are finishedwithaspecialcoating

whichcannotbe cleanedin the

.

usualmannerwithsoap,detergents,
commercialovencleaners,coarse

abrasivepadsor coarsebrushes.
The use of suchcleanersand/orthe
useofovensprayswillcause

permanentdamage.
Thespecial

cOatingisapOrous

ceramicnmterial whichisdark in
color and feelsslightlyroughtothe
touch. If magnified,the surface

wouldappearaspeaks, valleys,and

Use the following steps when
cleaningyour Continuous-Ciean
Oven.

1. Let rangepartscoolbefore
handling.Itisrecomme~ldedthat
rubber glovesbe wornwhen
cleaningrangeparts manually.

2. Removeall cookingutensils
includingthebroilerpan andrack.

3. Removeovenshelves and clean
them manually with scouring pads
or mildabrasive.

atimeconvenientforyou.Some

slightsmokingmay occur, similar
tothatwhichmayoccur during
TimeBakecooking.

mmmE~: DUMNG THE
OPEMTION OF THE OVEN,
THE DOOR, WINDOWAND
~HER RANGE SURFACES

WLL GET H~ ENOUGH ~
CAUSEBURNS. Do N~
TOUCH. LET THE MNGE
COOI. BEFO~ ~PLACING
ALUMINUM FOIL OVEN
B~~M AND OVEN SHELVES
IF THEY WERE REMOVED.

a

--;.

~

sub-surface “tunnels:’Thisrough
finishtendstopreventgrease
spattersfromforminglittlebeads
or dropletswhichrun downthe
sidewallsof ahard-surfaceoven

liner leavingunsightlystreaks that
require hand cleaning.Instead,
when spatterhitsthe

porousfinish,

it is dispersed and is partially

absorbed. This dispersalaction
increasesthe exposure ofovensoil
to heated air, which resultsin
oxidationofsoil. This finish also

reduces the visualeffectofresidual
soil. It maynotdisappear
completely and at some timeafter

extendedusage, stains mayappear.
The

special coating works best on

small amounts of spatter.It does

not work well with larger spills,

especially sugars,

egg, or daiv

mixtures. For this reason, the oven
is equipped with a removable,
replaceable aluminum foiloven
bottom liner which protectsthe

porol~sfinish on the bottom of the

oven from spillovers.

Avoidspills

on inside surface ofthe ovendoor.

This special finish isnot used on
ovenshelves. Shelves are
rema~able and can be taken to the
sink for cleaning. See “Clea~ling
Guide”

Oil pages22 and 23 for

Cleaningdirections.

4. Removeexcessspillsand
boiloversfrom aluminum foiloven
bottomlinerbeforeremovingliner

from oven. This is to prevent
excessliquidsfrom spillingonto
the porous finish. Then remove
aluminumfoilbottomliner and
clean manually.(Beforecleaning or
removingthe aluminum foil liner,
lift bake unit outofthe way.)

5. Clean oven window. Use mild
non-scratching cleanser and damp
cloth. Avoidspilling water or
cleaner on porous surface.

6. Soil visibility maybe reduced by

operating oven at 400”F. Close
door, set oventemperature control
to 400°F. Time for at least

4 ho~~rs.

Repeated cyclesmay be necessary
before improvement in appearance

7. If a spilloveror heavy soiling
occurs on the

porous surface, as

soonas the ovenhas cooled,
removeasmuchofthe soil as
possibleusinga small amount
ofwaterand astiffbristle nylon
brush. When usingwater,use it

sparingly and change it frequently,
keepingItasclean as possible, and
be sureto blot it up with paper
towels,cloths, or sponges.Do

mb or scrub with paper towels,

not

cloths or sponges, since these will
leaveunsightlylint on the oven
finish. If waterleavesa white ring

on the finish as it dries, apply water
againandblotit with a clean

startingattheedgeofthering

sponge,

and

workingtowardthecenter.

Use care in removingand replacing
aluminum foilovenbottom liner
and shelvesand in placing and

removingdishes and food to avoid.
scratching, rubbing or otherwise
damaging

theporousjnish on the

ovenwalls and door.
Do not use soap, detergent,

commercial ovencleaner, silicone

oven sprays,coarsesteelpadsor

coarsebrusheson thePorous

surface. These produ~tswil~spot,

clog, and mar the
and reduce its ability to worl<.

porous saiface

~~y

Q.

is apparent, particularly on oven

door. For moder~te to heavy soiling

ofove~~door, use method described
in item ~~ before running 4.00°F.

cycle. The oven timer can be used
to Contfol the cycle

automatically at

1

. . ... -

..

.. ..

.

-.

70SSIBLEcAusamD mmDY

OVEN WILL Nm WORK

OVENLIGHT

DOESNOT

Wom

FOOD DOESNm

BROIL PROPERLY

FOOD

DOESNm ROAST

OR BAKE PROPERLY

Plugon rangeisnotcompletelyinserted in the electricaloutlet,
The circuitbreaker in yourhousehasbeen tripped, or a fise has beenblown.
Ovencontrolsnot properly set.

Lightbulb isloose.
Bulbisdefective. Replace.

Switchoperating ovenlight isbroken. Call for service.
OVENSET’knobnotsetatBROIL.

OVENTEMP bob not set atBROIL.
Door notleftajar as recommended.
Improper shelfposition being usd. Check Broiling Chart.
Necessary preheatingwasnotdone.

Foodisbeingcookedon hot pan.
Utensilsare not suitedfor broiling.
Alultinum foilused on thebroilpan rack has notbeen fitted properly and slit

as recommended.
OVEN SET bob not set on BA~.

OVENTEMP knob notsetcorrectly.

Shelfpositionis incorrect. Check RoastingorBakingCha~.

Ovenshelfis notlevel.
Incorrectcootime orcookwareofimpropersizeisbeingused.

A foiltentwasnotused when needed to slowdown browning during roasting.

CALROD”
Nm FUNCTIONING

PROPERLY

I

-.. .

SURFACEUNITS

Surfaceunitsare notpluggedinsolidly.

Trim rings/drip pans are not setsecurely in the rangetop.

Surface unit controls are notproperly set.

!’ ,

I

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I

I
I

~

—- —— -

-

1, ,

—..—.——-——-——-.—— -

. .

-L.

___.,.

--- -.

\ ..

a---

.-

.-. ...

..

it

?,

..

!,
i.

—.

..——

... .....

——..-—....,

-—

.

YOURHOTPOlhiTRANGE

Saveproofof

original purcl~asedatesuchas your salesslip or cancelledchecktoestablishwarrantyperiod.

iwHAr isCOVERED

~NARRANTY

FULL ONE-YEARWARRANTY
Forone

purchase,wewill provide,freeof

charge,partsandservicelabor

inyour hometo repairor replace

anypa~tof the range that fails

becauseof a manufacturingdefect.

year from dateoforiginal

Thiswarrantyisextendedto
the originalpurchaser and any
succeedingownerfor products

purchasedforordinaryhomeuse
inthe 48 mainland states,Hawaii
andWashington,D.C.InAlaskathe

warrantyisthe sameexceptthat it is

LIMITEDbecause you must payto
shipthe producttothe serviceshop
orforthe servicetechnician’stravel
coststo your home.

Ail warrantyservicewill be provided

byourFactory Service Centersor
byourauthorizedCustomerCare”
servicersduring normal working
hours.

LookintheWhite or YellowPages
of yourtelephone directoryfor

HOTPOINTFACTORYSERVICE,

GENERAL ELECTRIC-HOTPOINT

FACTORYSERVICEor HOTPOINT
CUSTOMERCARE@SERVICE.

A

.&
“w

4

k

~~~~ ~~ NO~ e~v~~~~ @Service trips to yourhometo

teach youhowto usethe product.

ReadyourUseandCammaterial.

If youthen haveanyquestions
about operating the product,
please contact your dealeror our
Consumer Affairs office atthe
address below,or call, toll free:

GE Answer Center”

800.626.2000

consumer information service

~ Improper installation.

If you ilave an installation problem,
contact your dealer or installer.
Youareresponsible 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 rrotapply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from statetostate.

Toknow what your Iega/ rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General.

~ Replacementofhousefusesor
resettingof circuit breakers.

a Failureof the product if it is used
for other than its intended purpose
or usedcommercially.

~ Damage to productcaused
byaccident, fire,floods or acts
of God.

WARRANTORISNOTRESPONSIBLE

FORCONSEQUENTIAL DAMAGES.

{

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