GE RB731, RB735G, RS742G, RB734, RH758G Use and Care Manual

...

Download

.-.,;

.,,

~“ ,,

..~

.. .

~j~ovi~og

.....

.:......

7----

“-

...

use of’

RB731

IW?34

IW?37

the Solver

—.——-..—-.

RB735G

RS’7’42G RS743G

tips

oven

and

‘you service,

..... ... ..—

-jpN3

p’7

ad~~

~.---.

~-.——.-— —-..

‘1

“ -- .---——, -.

-., -. —.-—. . .

—..

If M-mRewived

“-=-

-——

Before UsingYour Range. .. .....2

Safety Instructions . ..........3-4

Energy SavingTips. . . . . ........5

Features ofYour Range .......6-9

Surface Cooking , . . . . . ........10

Automatic Timer and Clocks ...12

UsingYourOven. . . . . . . ...,...13

How T’oBake and Time Bake ...14

How To Roast... . . . 4.. .......15

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

Exhaust System. . . . . . . . .......17

How Cooperate the

Self-CleaningOven . . . ....18-19

Removable Oven Door . .......20

How ToCare For

YourRange . . . . . . . . . ....20-22

It willhelp you operate and maintainyour new Range properly.

Keep it handyforanswers to your

questions. If you don’tunderstand something

or need more help. . . Call, toll free:

The GE Answer CenterTM

800.626.2000 consumer information service

or write:(includeyour phone number); Consumer Affairs

Hotpoint Appliance Park Louisville,KY40225

a Range7 immediately contact the dealer [or — builder)th~t soldyou the Range.

save Time and Money

● Qo

BefoTeYou Request s@rvice ~,.! Check the Problem Solver(page

23).It listsminor causesof operating problemsthat you can correct yourself.

——

...

--.:

~~y

Home Canning Tips . . . . .......22

Problem Solver. . . . . . . . ....,..23

Surface Choking Chart . ....24-25

Baking Chart.. . . . . . .. . .......26

Roasting Chart . . . . ... . .......27

BroilingChart . . . . . . . . . .......28

Cleaning Chart . . . . . . . . ....29-30

IfYouNeed Service . .. . .......31

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

SerialNumbers

You’llfind thereon alabel onthe front ofthe Range behind the oven door.

These numbers are also onthe Consumer Product Ownership Registration Card that came with your Range. Beforesending in this card, please write these numbers here:

Model No.

Serial No.

Use these numbers in any corre-

spondence or servicecalls concerning ‘yourRange,

-..--:]

.--.—.-... —.. ... . .. .. . .

$,.-:.’..

..- .,

-.-=v+

‘----“Rx%-dall

..,----..

-.,...-%.=

.:.

~/hen ~sing~lectric~{~ppknc~s

$$&isicsafety precautions should be

-=;

‘=-”Ilowed,including the following:

.’ Use this appliance only for its

in~ende,duse as described in this

manual.

~~~Besure your appliance is proper-1~.installed and grounded by a qualified technician in accordance with the provided installation

instructions. : Don’t attempt to repair or

repiace any part of your range” unlessit is specificallyrecommended in this book. All other

ser~icingshould be referred to a qualified technician.

~~~Before performing any service,

DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION

PANEL BY REMOVING THE

- FLTSEOR SWITCHING OFF ‘THE CIRCUIT BREAKER.

-—

“- Do notk!ave dmren dom!-

ildren should not be left alone

r unattended in area where appliance is in use. They should nmer be allowed to sit or stand

on any part of the appliance.

Don’t allow anyone to climb, stand or hang on the door’, drawel” or range top. They could damage the range and even tip it over

causirrgsevere persona! injury.

‘CAUTION: Do NOT STORE ITEMS OF INTEREST m C:E-111.DRENIN ~ABINETs

ABOVE A RANGE OR ON THE !B’ACKSPL14SHOF A RANGE—

CHILDREN ON THE RANGE? TO REACH 13’1;14SCQIJLD BZ SERIOLJSEY

j~<j[,lf~~~~]”

this

f-’ wearprwperClothing=Loose

fitting or hanging garments should

never be worn while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

@ Use only dry pothoMerw-=— moist or damp potholders on hot

surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky

cloth. e? pJeveYuseyour appliance for

warming or heating the room.

G Storage in or on Ap@iance=-

Flammable materials should not be stored in an oven or near surface units.

‘~ Keep hood and grease filters dean

tomaintain good venting

and to avoid grease fires. :: Do not let cooking grease or

other flammable materials accurrmkde in the range or near it.

‘: Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely

with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if’

available, a dry chemicai or foam.

‘= Do nottmdl heating ‘demerits

m interimsurfaceof oven,These

surf’acesmay be hot enough to burn even though they are dark in color, During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficienttime for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the openings, and crevicesaround the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

@ when cooking pOrk fOllOW

OUI”

directions exactly and always cook the meat to at least 170°, This assures that, in the remote possibility that trichina may be present in the meat, it willbe killed and meat will be safe to eat.

Q .d

“

>.--$.

1‘3.0”!. -: 0

-1..: (, l.. p . ,:

‘:’ i%md away frmntile range

when

openingoven (km’. me hot

airor

steam vvhidaescapescan

‘muse bums tohands, facemi/

or’eyes.

mm% heat mq.mmil food Con”

tainml

inw? oven. Plwmm could

build Upm-d the Container’could

burst causing m injury.

Keep oven vent ducts

unobstructed. ::! Keep oven free from grease

build up.

G Place oven rack in desired position while oven is cool. If racks must be handIed when hot, do not

let potholder contact heating units in the oven,

~~Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precau-

tion against burns from touching hot surfaces of the door or oven walls.

> When using cooking or roasting bags in oven, folIow the manufacturer’s directions.

c Do not use your oven to dry

newspapers. If overheated, they

can catch fire,

.., .. ,,-,,

.. -

!’: .’. ,,-~,+ :.- j y :f~ ;;

7,-: J

~,, - .- ,-. + ,, J.-, ,.13~

fi,, =,,/.,~,*

. ~, < :.:: * .

~~Do not clean door gtudu%The door gasket is essential for a good scfil.Care should be taken not to rub, damage. or move the gasket.

Do not use oven ckamm. No

commercial oven cleaner or oven liner protective coating of any kind should be used in or around

~ln~:

part of the oven.

Clean only parts listed in this

USCand Care Book,

~~f~j-~%&]egnimg the oven, remove broiler pan and other utensils.

J:!

;>~]].f:~[.es’-’-

,L,@Qg~j~”~yJ~T~-:.’-~*

..ly <Jh~ii!us

0 UW‘propwPan Size—This

appliance is equipped with one or more surface units of different

size. Select utensils having flat

bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating

element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner willalso improve

efficiency. @ pq~~~~]~~~~$~~a~~~~~~$ unattended at high heat settings.

130ilovercauses smoking and greasy spillovers that may catch on fire.

Q Be sure drip pans and vent ducts are not covered and are in place. Their absence during cook-

ing could damage range parts and wiring.

Q Don% use ahmlim.lm foil to line drip pans or anywhere in the oven except as described in this book. Misuse could result in a shock,

fire hazard, or damage to the range.

~:~tliy certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top service; others may break because of the

sudden change in temperature (see section on “Surface Cooking” for suggestions.)

‘ TO burns, ignition of flammable materials, and spillage; the handle of a container should be positioned so that it is turned

toward the center of the range without extending over nearby

surface units.

Don’t immerse or soak rt?movabie .suFf&Xunits. Don% put them in a dishwasher.

c.2 A&wy+humsurfacewit to

OFIFbefm?WmnovingUtmm.

@ Keep an eye on foods being

fried at HIGH or MED1l.JM

HIGH heats. @ To avoid the possibilityof a burn OF electricshock, always be

certainthatthe controlsfor aii surfaceUnitsan?at ‘OFFposition and d] C(M$arecod before

to removethe wit.

@ ‘Whenflamingfoods underthe

hood, ttm’nthe fan off. me fan, if operating9may spreadthe fhne.

@ FOO&forfrying should be as

dry as possible. Frost cmfrozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

Q Use littlefat for effective

shallow or deep-fat frying. Filling the pan too full of fat can cause spil]overswhen food is added.

@ If a combination of oils or fats

will be used in frying, stir together before heating, or as fats melt slowly.

@ Ahvays heat fat slowly, and watch as it heats.

G Use deep fat thermometer whenever possible to prevent overheating fat beyond the smoking

point.

~-.,

-----

..-” -.

(

‘\

“%ushioned viny] or carpeting.When

---..

..——- .. .-...

——-... ,-—.—-—————- - --—

—.-—._—

rno\ing the range on this type of flooring,usecare, and it is reconlmendedthat these simpleand inex-

pensi~einstructions be followed.

The range should be installedon a sheetof plywood (or similar material}as follows: When thejloor

covering is terminated at the from’ qf the range,

the area that the range

\\ill rest on should be built up with pl>woodto the same levelor higher than the floor covering. This will then allow the range to be moved

for cleaning or servicing.

(not orIRS models)

Lmeling screwsare located on each corner of the base of the range. By removingthe bottom drawer you

=+=-arlleve]the range to an uneven ~.~l our with the useof a nutdriver.

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

I-cmovc it. To rcplacc, insertglides

a[ back of drawer beyond stop on range gJidcs. L~ft drawer if necessar~’to insert easily. Let f’rentof

drawer down, then push in to close.

Usecooking utensils of medium weightaluminum, tight-fitting covers,and flat bottoms which completelycover the heated portion ofthe surface unit.

Cook fresh vegetableswith a minimumamount of water in

a coveredpan. Watch foods when bringing them

quicklyto cooking temperatures at HIGH heat. When food reachescooking temperature, reduce heat immediatelyto lowestsetting that will keep it cooking.

Useresidual heat with surface cooking whenever possible. For example, when cooking eggsin the shell,bring water to boil, then turn to OFF position to complete the cooking.

Usecorrect heat for cooking

.HIGH—to start cooking

task. . (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM—

slowfrying, LOW—finishcooking most quantities, simmer—double boiler heat, finish cooking, and specialfor small quantities.

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

Preheat the ovenonly when necessary.Most foods wiHcook satisfactorilywithout preheating. If youfind preheating is necessary, watch.the ir~dicatorlight, and put food in the oven promptly after the light goes out.

Alwaysturn oven OFF before removingfood.

During baking, avoid frequent door openings. Keep door open as short a time as possiblewhen it is opened.

Cook completeoven meals instead ofjust one food item. Potatoes, other vegetables,and

some desserts willcook together

with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

Useresidual heat in oven whenever possibleto finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual

heat to warm them,

,...

, ~

-:.

Model

{

.—..

~. ,,

------

‘,

Feait.weIndex

R40cieiand Serial Numbers

-j

Surface Unit Controls

Indicator Ligflt/Lights

“ON”

for Surface Units

-Y

Oven Set (Clean) Control

Oven Temp (Clean) Control 13

Expkhd Mdd N&k?]

‘on??Zqy?

2 @

10 2

REU31

@ @$

RB734

@ @

2 2

@ @

Model i

R13737 I

@ @

Model

RE3735G*

@ @

()

Oven CyclingLight Automatic Oven Timer

Clock and Minute Timer

Door Latch Release

Door Locked Light

10 Oven Cleaning Light

Plug-In Calrod@Surface Unit

iJ (May beremoved when

cleaning under unit.) Stay-Up Calrod@Surface Unit

12 (May be raised but not removed

when cleaning under unit.)

1~ Separate Chrome Trim Rings and

- Aluminum Drip Pans

One-Piece Chrome Trim Rings and Drip Pans

14 or

Separate Chrome Trim Rings and Porcelain Drip Pans

~i oven Vent Duct (Located under

[

rear surface unit,)

right

~(I Oven Interioi. Light (Comes on

automatically when door is opened.)

18 18 18

3-6 in.

1-8in.

21 4

@ @

e e

@ e

a @

3-6in.

1-8in.

@ @

2-6in. 2-8 in.

2-6 in. 2-8in.

-1

@ 69

‘~ OVcn Light Switch

!:; Broil Unit

—

~,, ElakcUnit (May be liftedgently

for wiping oven floor.)

j~~j ~v~n S]le]vcs

13 16

‘al

Oven Shelf Supports (Letters

-,j A. B, C. & D indica[e cooking nositions for shelves as

f 8 #

,..

---,

.——.. _..— —i_._..—..—

13 @

@ e

‘a

‘@

},,

—-J <

(tSlide-In)

—

, ,

-,-

@ @

‘$32 @

/“

...:

-d .:

.,..1

—;

.=-=?.

.... .,

,-.++’”

5sss%%

F*?:*

~L@&*,,

-*@#i!+2

Feshnre Index

—.—

hfiodeland Serial NTumbers

Surface Unit Controls

)

“ON’-Indicator Light/Lights for Surface Units

-F

Oven Set (Clean) Control

Oven Temp (Clean) Control

I(: Oven Cycling Light

Automatic Oven Timer

Clock and Minute Timer

IExpkhed

On Page

13 13

Model

RB’743’G*

—

Model! Mow

RS742G*

—

9 I ‘1

1------

{

--2

RH758G*

6?$

@ @

A?a.

-._

‘e

Door Latch Release

Door Locked Light

Plug-In Calrod@Surface Unit

Ii (May beremoved when

cleaning under unit.) Stay-Up Calrod@Surface Unit

]Z (May beraised but not removed

when cleaning under unit.)

17 Separate Chrome Trimmings

and Aluminum Drip Pans

One-Piece Chrome Trim Rings

and Drip Pans

I+ or

Separate Chrome Trim Rings

and Porcelain Drip Pans

~ Oven VentDuct (Located under

right rear surface unit.) Oven Interior Light (Comes Gn

‘) automatically when door is opened.) 7 oven Light Switch

—

1810 Oven Cleaning Light

2-6 in. 2-8 in.

2-6in.

2-8 in.

3-6in.

1-8in.

~ Broil Unit ~ Bake Unit (May be lifted gently

for wiping oven floor.)

~ Oven Shelves

Oven Shelf Supports (Letters A.,B, C. & D indicate cooking positions for shelves as rccornrnended on cooking charts.)

Broiler %n and Rack

—

(’j

—.

~“g:~$~~g~

}, Surface Unit Controls

2. Master Indicating Light for Surface Units

3. Calrod@Units

Smi’wxcooking with

]fg~~~~ ~~eat

Yoursurface units and controls are designed to giveyou an infinite choice of heat settingsfor surface unit cooking.

At both OFF and HIGH positions, there is a slightniche so control “clicks”at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the

words WARMand OFF. In a quiet kitchen you may hear slight“clicking”sounds during cooking, indicating heat settings selected are being maintained.

Sv,itching heats to higher settings

always show a quicker change than switching to lower settings.

controls

step1

Grasp contol knob and push in. . .

I /~*

‘-;

‘~

,}t%.,.,

4. Turn either clockwise or counterclockwise to desired heat setting.

cooking ‘Guide

forusingHeats

Quick start for cooking; bring water to boil.

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

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at

HIGH; cook with little

water in covered pan.

Steam rice, cereal; maintain serving temperature

of most foods.

i, At ljIGH, MED HI, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt choco-

late, butter on small unit.

control must be pushed in to set only from OFF’ position. when control is in any position other than OFF, it may be rotated without pushing im.

B%sure you turn control to IOFF

when you finish cooking. An indicator light will glow when ANY herit on any surface unit is on.

-..—.-

...

-----.

... --- — -—-——----

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

—..----

- .. ., >

. ~%$. Your Minute Timer willhelp

~$~~~nlcI-OTALcooking which

‘F&l~nclucles[ime to boil food and

-..

.->1

change temperatures. Do not judge cooking timeby visiblesteam only. Food willcook in covered utensils

A. Yes,but only use utensils designedfor canning purposes. Check the manufacturer’sinstructionsand recipesfor preserving

foods. Besure canner is flat-

bottomed and fits over the center of your Calrod@unit. Since canning generates large amounts of steam, becareful to avoid burns from

steam or heat. Canning should only bedone on surface units.

{], [’:$~~I ~j~{>Spcciid O.mkir!g

eqilipmmt

aknJ’ !wfxct-?units’?

Hkian Oriei%laiwok. 011

A. IJtensilswithout flat surfacesare not recommended.The lifeof your

surfaceunit can be shortened and the range top can be damaged from the high heat neededfor this type of cooking.

Q. can I Co!’ermy drip pRns with

foil?

A. No. Clean as recommended in

the Cleaning Chart.

Q. W’hyis the porcelain finishon

my containers comingoff? A. If you set your Calrod@units

higherthan required for the container material, and leaveit, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, too high of heat for long periods, and smallamounts of dry

food may damage the finish.

Q, why IInl I I“iotg(?ttingthe hat I

{led frommy Hriit!;even fkm$$i Ii ka!’e theknobs 0!3Ihf! right setting?

A. Afterturning surface unit off and making sure it is cool, check to make sure that youi.plug-in units are securelyfastened into the surfaceconnection.

Q. Whydo lllyutensilstilt when I

placethem Orlthe surface Unit?

A. Make sure that the “feet” on your Calrod@units are sitting tightlyin the range top indentation and the trim ring isflat on the range surface. Possiblyyour plug-in unit isnot piuggedinto unit properly.

.-.-.,

1-/

The automatic timer and clock on

.—...—

your Rangeare helpfLddevicesthat serveseveralpurposes. The knob Iccations on some rangemodels may vary and willlook like one of the two sets of timers below.

(NOTE: Model RB731has a

4-hour timer for timing ovenand

self-cleaningcycle.)

~’~~~f ~]~$-~{

TO SET THE CLOCK, push the

center knob in and turn the clock hands to the correct time. (If the Automatic Timer pointer should moveaIso, !et knob out, turn the Timer pointer to OFF.)

The Minute Timer has been com-

bined with the range clock. Useit to time all your precise cooking operations. You’llrecognizethe Minute Timer as the pointer which

is different in color and shape than the clock hands.

TO SET THE MINUTE TIMER, turn the center knob, without pushing in~untii pointer reaches number

of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.) At the

end of the set time, a buzzer sounds to tell you time is up. Turn knob, without pushingin9until pointer

reaches OFF and buzzer stops.

Time Bake

Awn-nmtk Tim$x

uses

Using Automatic Timer, you can TIME BAKE with the ovenstart-

ing immediatelyand turning off at the Stop Timeset or set both Start and Stop dialsto automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE

is explained in detail on page 14.

SW’”aml!

A.utmndk Timer

IJ!x?s

The self-cleaningfunction on your range usesthe Automatic Timer to

set the length of time needed to clean whether you wishto ciean immediately or delay the cleaning. By setting the Start and/or Stop Dials you may choose to begin immediately or clean at low energy times during the night. Full explanations of setting the Start and Stop Dials for self-cleaningare des-

cribed on pages 18and 19.

Qwiim% and Answers

Q. ii(w Carl I usemy Minute -rimel”

to makemy W.lk”facecookingW$iw? A. Your MinuteTimer willhelp

timetotal cookingwhich includes timeto boilfood and change ternperatures. Do not judge cooking time byvisiblesteam only. Food willcook in coveredcontainers eventhough you can’tseeany steam.

Q. Must the clock be set on correct time of day when I wishto use the Automatic Timer

Yes,if you wishto set the Start

fm baking?

or Stop Dialsto turn on and off at set timesduring timed functions.

Q. can I use ‘theMinute Timer

duringovencooking?

A. The Minute Timer can be used during any cookingfunction. The Automatic Timers(Start and Stop

Dials) are used withTIME BAKE

and SELF-CLEAN functions.

Q. Can I change the clock while I’mTime Cooking in the oven’?

A. No. The clockcannot be changed during any program that usesthe oven timer. Youmust either stop those programs or wait until theyare finished before changing time.

-—

.....

---

-“.-. ..

i...-..’

;.=.9.

:’.

f Look at the controls. Besure you

~=~nd~rstand how to set them prop-

%@&frlv.Read overthe directions for

‘th~ Automatic OvenTimer soyou

understand its use with the controls.

,..

T Check oveninterior. Look at the

shelves,Take a practice run at removingand replacing them properly,to givesure sturdy support.

3. Read over information and tips that follow.

4, Keepthis book handy so you can refer to it, especiallyduring the first

weeksof getting acquainted with your oven.

oven ConiroIs

The controls for the oven(s)are marked OVEN SET and OVEN TEMP. OVEN SET has settingsfor BAKE, TIME BAKE, BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the

..-4a.

proper heating units are then acti-

‘=~-~~atedfor that operation.

OVEN TEMP maintains the tem-

erature you set from WARM

50°) to BRQH. (5500).The Oven CyclingLight glows until oven reaches the selectedtemperature,

then goes off and on with the oven unit(s) during cooking. PREHEAT-

I~TGthe oven, even to high tem-

perature settings, is speedy—rarely more than about 10 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily

without preheating. If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after light

goes out.

Index + ~

Marker

Pointer

Oven ‘rempSetting for NormalCooking

The OVEN TEMP control hasa red area that is used onlyfor CLEAN. For normal cooking, lineup the desired temperatures (marked on the control knob) withthe index marker located immediately above the control.

For CLEAN, rotate the knob to the right until red area is pointing up,

toward Index Marker. When position isreached, knob should snap into position.

oven Interior shelves

The shelvesare designed with stoplocks so that when placed correctly on the shelf supports, (a) willstop before coming completelyfrom the oven, (b) willnot tilt when removing food nor when placing food on them.

TO REMOVE shelvesfrom the oven, when cool, lift up rear of shelf, pull forward with stop-locks (curved extension under shelf)

along top of shelfsupports. TO REPLACE shelvesin oven,

insert shelfwith stop-locks resting

on shelf supports. Push shelf toward rear of oven; it willfall into t)lace. When shelfis in proper posi-

tion, stop-locks on she~ will run under shelf support when shelf is pulled forward.

The lightcomes on automatically

when the door isopened. Use switchto turn light on and off when door is closed. Switch is located on front of door.

Lamp

fmwSwfafx TLJ.mit

Lamp may be lighted by pressing the lamp switchbutton. Be sure to hold button depressed until light comes on.

%5 R.M-ng chart on Page. M.

When cookinga food for th~first

time in your new oven, usetime gi’,JIl Onrecipesas a guide. @en thermostats, over a period of years, may “drift” from the factory setting and differencesin timing between an old and a new oven of 5 to 10 minutesare not unusual and you may be inclined to think that the new.oven is not performing cor-

rectly. However, your new oven has been set correctly at the factory and ismore apt to be accurate than the

ol~enit replaced.

Siep 1:Place food in oven, being certain to leaveabout 1-inchof space between pans and walls of

oven fol.good circulation of heat. Close oven door. During baking,

avoid frequent door openings to prevent undesirable results.

%tep2: Turn OVEN SET Knob to

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

‘-(e;)3: Check food for doneness.,

at minimum time on recipe. Cook

longer if necessary. Switch off heat

and remove foods.

you setit to turn off automatically)

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

How to set start NOTE: Beforebeginningmake sure

the hands ofthe range clock show

the correct time of day.

immediate Start is simplysetting oven to start baking now and turning off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1:To set Stop Time, push in knob on STOP dial and turn

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

Siep 2:Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Knob to oven temperature, for

example 250°.

..._ j:-;:~j~,,-i;<;~jc<i

~.>~.:

~,~:.I=J~j~,~~..:

~:<,+:;;+pg:~:7

~~4,-3L..

.; s&~/.m,{.

L)?.<+lz

Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

!5tep1:To set start time, push in knob on START dial and turn pointer to time youwant oven to turn on, for example 3:30.

Step 2:To set Stop Time, push in knob on STOP dial and turn pointer to timeyou want oven to turn off, for example 6:00.This means your recipe called for two and onehalf hours of baking time.

NOTE:Time on Stop Dial must be later than time shown on range clock and Start Dial.

Step 3:Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Knob to 250° or recommended

temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you

have set. Turn OVEN SET to OFF

and remove food from oven.

HGTX:When setting oven for Delay Start, Oven Indicator Light comes on only when oven turns on.

I’he automatic oven timer controls :ircdesigncd to turn the o~’enon or off automiitica]l}’at specific times ihat you sc[. Examples of Imme-

diate Start (oven turns On

ilOW and

~~ender meat or poultry can be

;z&@j+.as

~-=qb +

...

uncovered in your oven.

‘=%oasting temperatures, which

should below and steady, keep spattering to a minimum. When

roasting,it isnot necessaryto sear,

baste,cover, or add water to your meat.

Roasting isreally a baking procedure used for meats. Therefore, ovencontrols are set to BAKE. (Youmay hear a slightclicking noiseto indicate the oven is working properly.) Roasting is

easy,just followthese steps:

Stq 1:Check weightof meat, and

olace.fat side UP,on roasting rack ;n a shallow.pa;. (Broiler pan with

ack isa good pan for this.) Line

broiler pan with aluminum foil when u;ing pan for marinating, cooking with fruits, cooking heavily

cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or

door. : :ep 2: Place in oven on shelfin

A or B position. No preheating is necessary.

Step 4:Most meats continue to cook slightlywhile standing after being removed from the oven. For rare or medium internal doneness, if meat isto stand

10-20minutes

whilemaking gravy or for easier carving, you may wish to remove meat from oven when internal temperature is 5-10”F below temperature suggestedon chart. If no standing isplanned, cook meat to

suggestedtemperature on chart on page 27.

NOTE: Youmay wish to use TIME

BAKE as described on preceding page to turn oven on and off

automatically.

~.n~~~~~~~ ~~asis

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

‘~Thaw ‘mostfrozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfullywithout thawing. Follow directions given on packer’s label.

Qnestkm!; and Answers

Q. 1sit Ili!cewal--j’ tocheckf’or doni:-

lless with 2 r:;eaiiherrnommi’?

A. Checkingthe finished internal temperature at the completion of cooking timeisrecommended. Temperatures are shown on Roasting Chart on page27. For roasts over 8 Ibs., cooked at 300°with reduced time, check with thermometer at half-hour intervals after 1Aof time has passed.

Q“why is my roast Crumb!ing

when I try to carve it?

A. Roasts are easier to sliceif

allowed to cool 10to 20 minutes

after removingfrom oven. Besure

to cut across the grain of the meat.

Q. Do I need $0preheat my oven each time I cook a roast or pouitry’?

A. It is rarely necessary to preheat your oven,only for very small roasts, whichcook a short length of time.

Q. When buying a roast a’rethere

any specialtips that would !m+pme

cook‘itmore evenly? A. Yes.Buya roast as even in

thickness as possible or buy rolled

roasts. Q=Cfifii seal the sides of lny foil

“tent” when roasting a turkey? A. Sealing the foil will steam the

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

,,.

, ... -

6Tu.l”nOVEN SET to BAKE

:ild OVEN!TEiVi pOultrymay be cooked at 375° for

-—..

P to 325°. Small

‘) imst browning.

—-.

,$”

. ..

.-.—.-

Sk? am-ton Pag4?28.

Broilingiscooking food by intense

radiant heat from the upper unit in t!;eoven. Most fishand tender cuts of meat can bebroiled. Follow thesesteps to keepspattering and smokingto a minimum.

St~o j: If meat has fat or gristle

nea~edge,cut verticalslashes

through both about 2-in.apart. 1f desiredfat may be trimmed, leaving layerabout %~in.thick.

Sfep 2: Place meat cmbroiler rack in broiier pan whichcomes with

range. Alwaysuse rack so fat drips into broiler pan; otherwisejuices may become hot enough to catch

fire. A]uminum foil maybe used to line broiler pan and rack. But, be

CERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

Step 3:Position shelf on recom-

mended shelfposition as suggested on Broiling Chart on page 28. Most

broiling is done on C position, but if your range isconnected to 208 volts, you may wish to use higher position.

.,,

, .>;:-

r. ~

~: Leave dooi. ajar a few

inches. The door staysopen by it@f,

yet the proper temperature

is maintained in the oven.

Step 5: Turn OVEN SET Knob and

OVENTEMP’Knob to BROIL. Preheating units isnot necessary.(See notes on BroilingChart page 28.)

Step 6:Turn food only once during cooking. Time foods for first side as on BroilingChart page 28. T~mn

food, then use times givenfor sec-

ond sideas a guide to preferred

doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 7: Turn OVEN SET Knob to OFF, Serve food immediately,

leave pan outside oven to cool

during meal for easiest cleaning.

Qlies’ti(]nsand hswers

Q. should I !Mv(?ih door Ck)sed when kmih.g Chicken?

A. No. The door should be closed when cookingchicken and shelf position“A” isrecommended.

Q. May I useahmlinum foil to line the broiler pm and rack?

A. Yes,if you mold foil thoroughly to broiler rack, slittingit to conform to slits in rack. Slitspermit proper drainage of meat juices into broiler pan, minimizingsmoking and spattering and preventing pos-

sibilityof fire from overheated drippings. Do not place sheet of foil on oven shelf.To do so may

result in improperlycooked food and possibledamage to oven finish.

Q. Shouid I salt the meat before

broiling?

A. No. Salt draws out the juices

and allows them to evaporate.

Alwayssalt after cooking. Turn

meat with tongs; piercing meat with

a fork also allowsjuices to escape.

When broiling poultry or fish,

brush each sideoften with butter.

Q. when broiling, is‘itmxxzwmyto

always use a rack in the pan?

A. Yes.Using the rack suspends the

meat over the pan. As the meat

cooks, thejuices fall into the pan

thus keeping meat dryer. .Juicesare

protected by the rack and stay

cooler, thus preventing excessive

spatter and smoking. Q. Do 1need to grease lmlyblmil~r

rack to prevent meat flwmSticki!’ng’? A. No. The broiler rack is designed

to reflect broiler heat thus keeping

the surface cool enough to prevent meat sticking to the surface.

Q. ‘w/hyare my meats not tnrning ~~~~$~~Q~y~~~ihej’ Skiould?

A. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil unit for 10minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for the longest period of time indicated in the Broil Chart in this book, Turn food only once during broiling.

-—.

-:w==”The Hi/Lo model with a built-in

——..— .-——..--... —.-—-—..-

exhaust systemis equipped with a

*& ;I;mper,~ two-speed exhaust

,;f+

*” blower,and removablefilters.

Exhaust openingsare iocated over cookingtop and in hood over oven.

The exhaust systemfunctions only when the blower is operating. Locatethe button for exhaust systemat the bottom of the vertical

control panel. For high speed push

in top of button; for lowspeed push in bottom of button and to stop blower push center of button.

When blower isoperating and hood over oven isclosed, it exhausts over

surface units only. When blower

operates with hood in open position, it exhausts through openings oversurface units and over oven

simultaneously. THE EXHAUST SYSTEM

SHOULD BE OPERATED WHENEVER ODORS, VAPORS,

OR SMOKE ARE EXPECTED ~ TO BE THE RESULT OF A ,<: COOKING OPERATION. START “ FAN AT THE 13EGINNING OF

- COOKING.

To open hood above the oven, lift up handleat right of hood; to close push down on handle. Use hood in itsfully extended positionwhenever

vapor or smoke resultsfrom cooking, such as when pan broiling or deep-fat frying on the surface units. Seeinformation on use of surface units. Seeinformation on

use of surface unit heats on Surface

Cooking pages,

E’iltel’s

Two filtersare located over cooking top and one behind hood extension. Filtersare removablefor cleaning.

Filter(s) becomessoiled over a period of time. The efficiencyof your exhaust system depends on how clean the filter(s)is. Frequency of cleaning, or replacing,depends

on the type ofcooking you do, but filters should be cleaned AT

LEAST ONCE A MONTH. Also,

clean frequently the grease-laden surfaces adjacent to the filter(s).

Rewic$’veand Rephx Filters i. Cookingtop: Place finger in

recessat front edgeof filter, push filter to rear until front edgeclears the exhaust opening, lower the front and remove. When clean,

replace.Place edge of filter against springat rear of exhaust opening.

Push to rear, lift front edge, and let springpush filterforward into placeunder edgeof exhaust opening.

2. Hood: Extend hood as far as possible,or remove hood extension ifdesired, see illustration. Place fingerson each sideat bottom of filter. Press filter to left until it clearsthe holder on right side, remove. When clean, replace. Push filter against clip at left and press left until filter clears holder at right side. Push filter toward opening and release so it slipsbehind holder.

....—..—,——.——.

r-~~

‘- @i”7&l+f-J~fJ~g~gjj

,J.tfjl Ei&wkjg~

(a) To remove, extend hood as far (a) TOreplace, fit bottom of half-

as it will open.

(b) With thumbs curved around

edge of hood extension, hook

a finger between spring and

bracket at each side and push

toward center of hood. This moves pins out of holes in bracket and hood extension can

circle flaruzesinto side of hood.

(b) Secure one side at a time. Align

pin with holesin bracket and hood extension, then push pin through holes. This secures hood extension so it cannot be

removed by mistake,

bc removed.

!~l

HOODEXTENSION

*,.

/1 /

—--

man

1. Filters, agitate in hot detergent solution. Light brushing may be used to help remove irnbedded soil and dust. With careful use and handling the filter will last for years..However, if replacement becomes necessary, obtain a filter from your General Electric dealer for your specificrange model.

2. Hood extension, remove and wash with hot detergent solution.

Rinse and dry with soft cloth.

The blower motor is permanently lubricated so does not need oiling.

,-.....

&xJQy~ &l~~@g

L?}’dnf2mtYds9

{’&@& ‘--’~@~&I’hi’ngs:

STEP !: Removebroiler pan, rack and other cookware from the oven. (Oven

shelves may be left in oven. Note: Shelvesmay becomegray after sev-

eral cleanings.)

GJ~~p ~;

Wipeup heavy soil on oven bottom.

ovenFront Frame ownDoor Gasket openingsh-lDoor

ovenLight

<:mjl ii-l w ‘i

.> - -

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B)with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow

~~iaterto run down through open-

ings in top of door (C). Never use a commercial oven cleaner in and around self-cleaning oven.

. !i- [j-

J :

tosetCh%m

How

farCkaning

STEP 1: ‘Mm OVENSET and OVEN TEMIPknobs to CLEAN. Controls

willsnap into final position when the CLEAN location isreached.

STEW 2: Push and hold in LATCH RELEASE BUTTONwhilesliding LATCHHANDLE to the right until it is in CLEAN position.

$j~~p ~ :

setthe automatic oventimer:

~ Makesureboth therangeclockand

theSTARTdialshowthecorrecttime

ofday.WhentheSTARTknobis pushedin andturned, itwill “pop” intoplacewhen thetimeshownon the rangeclockis reached.

o Decideon cleaninghours

necessary—twohoursfor moderate

soilor threehoursforheavysoil. @Addthesehoursto presenttimeof

day,thenpush inandturn STOP (CLEAN)dial clockwisetodesired time. CLEANINGLightglows showingcleaningis starting.

In about30minutesthe LOCKED Lightglowsindicatingovenishot and doorcannotbe opened.Ovendoor andwindowgethotduring self-

cleaning.DO NOTTOUCH.

.. !, .- .

~.,.

Close oven door and make sLlre

Ollcn}ight(D) is off.

( -““-’

)

‘.

‘/

~.-..

-.:

:.+,~,]

.,-,~<.-~>t

‘-:Aftercleaningiscomp]ete,theoven

‘<3>

door willstaylocked untiltheoven

gy~dp

When LOCKED light is off, push and hold in LATCH RELEASE Button whilesliding LATCH HANDLE to the left until it is in

a, COOK position.

SET Knobto OFF.Open windows to rid roomofsmoke.Allowthe oventocool forat least one hour beforeopeningthe door.Wipeup

theexcesssoiland resettheclean

cycle.

Q*~~~~,~$$~~~~]<]~]]g”~Q~~~~ IIear during CleailillgIlorlklai?

A. Yes.This isthe metalheating andcoolingduringboth the cookingand cleaningfunctions.

Q. Sllollld there be any odor during the cleaning?

A. Yes,there maybe a slight odor duringthe first fewcleanings.

Failuretowipeoutexcessivesoil

mightalsocause an odor when

cleaning.

Q w~hatCallsesthe hair-like.

lines on ‘t}leenameled surface of

my Oveil’?

A. This isa normal condition

resultingfrom heating and cooling

during cleaning.They do not affect

howyourovenperforms.

,.,..—~...

!,;

‘

L,J. .J.. a..

-/-!a

Turn OVEhTSET Knob to “OFF”.

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

.,, -.

,, /.., .

T~]rnOVEN TEMP Knob to WARM.

NOTE: If you wish to “start” and

“stop” cleaning at a later time than

shown on clock, push in and turn

START dial to time you wish to

“start”,

Add the hours needed for cleaning to this “start” time, then push in and turn STOP (CLEAN)

dial to desired time. Oven will :~utomaticaliyturn on and off at the

s~’ttimes.

Q Wlhydo I nave asil left in Dly.

Ovenafter Cleaning? A. Sometypes of soilwill leave

a depositwhich is ash. It can be removedwith a damp spongeor cloth.

Q. TV%?ove32Shelvesd<}Il<}islide easily. Tw”haiistile EllRtt’:r?

A. After many cleanings, oven shelvesmay become so clean they do not slide easily.If you wish shelvesto slide more easily, dampen fingerswith a small amount ofcooking oil and rub lightly oversides of shelfwhere they contact shelf supports.

!Q. F<ly<Iverkal.wi+=-e~f,ol+Q ~ ~:’~y~f$-?’”P?.,07.+3

1,i-.?-tl~:.!~]

iil?sL2<.$1.h.~..s.

c.-in’Trc.r!3.TTZG“QtJ~<])y’l(>>

~-xl~~~~1~~~~:~~~.k”ii.ii:,:,.~{~;

, :..,“--.-p-Ii,.

A. Yes.After many cleanings, the

shelvesmay lose some luster and discolor toa deep gray color.

-.,

The porcelain enamel finishis

-’

/-;

-~<

————————.. . ......-.———

——. ...

,.---—

.....

sturdy but breakable if misused. This finishis acid resistant. However,any acid foods spilled(such as fruitjuices, tomato, or vinegar) should not be permitted to remain on the finish.

The area under the range of models equipped with a bottom drawer can

be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it, To replace, insert glidesat back of

drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

R.ermwdbk Cl%Jei-ilDoor

;Si----------l”\

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Cirasp door at sides; iift door up and away from hinges.

To REPLACE, grasp door at sides. Line

LIp door with hinges and push

door firmly into place.

T$r i

.!,;,, <.,,>7

-d .

.. .>

}Totlr ~ange is vented ~hI’OUgh ~

Iocatcd under the right rear

duct

surfticc unit. Clean the duct often.

t,-%

,) :s::[ ;:<j~-r:-.”;

Proper careand cleaningare important so your Range willgive youefficientand satisfactory service.Followthese directions carefullyin caring for yourrange to assuresafeand proper

“\L___‘7

To remove: @Make sure unit iscool. @Lift up right rear surface unit. @Remove drip pan and ring.

a Lift out ovenvent duct.

To replace:

e place the partover the oven vent

located below the cooktop with

opening of the duct under the round opening in the drip pan. It is important that the duct isin the correct position so moisture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven vent duct with aluminum foil or

any other material. This prevents

the oven vent from working prop-

erly during any cooking cycle. oven I.an%p

CAUTION: Before replacing your oven bulb, disconnect the electrical power for your range at the main fuse or circuit breaker panel or pull plug. Be sure to let the lamp cover and bulb cool completely before removing or replacing.

Lmatious Sb[}wnfor: .:=1 Oven VentDuct

2 Calrod@Surface Units

3 Oven Lamp

To remove: Q Remove the 3 slotted screwsin

the lamp cover as shown in diagram.

@Detach lamp coverand remove bulb.

To replace: @Put in a new 40-watt appliance

bulb. @Install lamp cover. Replace 3

screwsand tighten, making sure

cover fits flush with oven wall.

@Reconnect electricalpower to the range.

To Clean {Jppel”oven Panels lb. self-cleaning O’ven

Place shelf from upper oven on either shelfof self-cleanoven. (Shelf may have to be shifted slightly so shelf stops do not interfere with placement of paneis.)

Slide out oven bottom; lifting bake

unit slightly makes this easier to do.

Lift back panel and remove. Place bottom and back panels back-toback so soiled sidesface outward. Place these panels over shelf on STRAIGHT shelf. It is important that panels lay flat on shelf.

Lift side panels up and out of oven. Place back-to-back on remaining

self-clean shelf.

To Replace Pain’elsIn ‘Llppe3”own

Replace panels in any order

desired. Be certain oven bottom is

replaced so notch is at right, and

“feet” on bake unit rest in depres-

sions in panel. Replace broiler reflector so “open side” is toward bottom of oven.

~ Hold glass cover and remove

—-...

. .... . ..-——-—-—----—-------------.---——---~—-—T--—-

—.

screw.Pull glasscover forward, then down and remove.

~’Replacelamp with 40-watt

appliancelamp.

Toreplace: GTuck extension on glasscover

into back of lamp opening.

~ Fit cover over opening and replace washerand screw. (When removingand replacing cover, if

,,*=. thermostat tube should be moved

-&<——-

out of place, be certain it is

-=5ZY returned to its Proper horizontal

~osition, and abou”t% inch from

over.)

~ Connect electricpower to range. ..-

:.:Xlktop 5LJ14=”

WHEN

COOKT’OP L4Jw, Do N(YI’ TOUCH THE

~+”~e Lamp

iX-IANGHW A

METAL AT’ENDS

OF LAMP. ::.Hold glass panel assembly and

remove the three screws from metal frame which holds top of assembly in place.

;’.Hold assembly in both hands,

]Owel-it until it isremoved. I Remove lamp(s) and replace with

~~l]bof the same wattage, Lift glass

panel assembl~:into place and r:place screws In top of assembly

10hold it in place, .’.Connect ciectric power to range.

-------

<“

- .%

“>

-.--’

--=43

Hug-h SWfi3ccU1’-ii%

(on Models so equipped) Clean the area under the drip pans

often. Built-upsoil, especially grease, may catch fire, To make cleaningeasier, the plug-insurface units are removable.

SPIOER

MEDALLION

CHROME-PLATEO ORIP PAN/RING

RECEPTACLE

TERhllNALS

I /“

RIN

To clean: @Wipe around the edgesof the

surface unit opening in the range top. Clean the area below the unit. Rinse all washedareas with a damp

cloth or sponge.

Caution: Besure all controls are turned OFF before attempting to clean under the cooktop or removirigthe Calrod@units.

To remove: ~ Raise the unit coil opposite the

receptacle, Lift about one inch

above the trim ring and pull away from the receptacle. Caution: Be sure the coils are cool before removing a Calrod@unit,

~ After removing the plug-in surface unit, lift the drip pan/ring to clean under the unit.

To replace:

~~Place the drip pan/ring in the

surface unit cavity found on top of the range. Line up the drip pan so the unit receptacle can be seen.

: insert the terminals of the plug-

in unit through the opening in the pan/ring and into the receptacle.

~~Guide the surface unit into place so it fits evenlyand fits snugly into drip pan or trim ring.

N’ote:~fyour range has separate trim rings, the drip pan must be under the

ti”;m ring.

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

Do not immerseplug-in surface units in ~iquidsof any kind.

Do not bend theplug-in surface unit plug terminals.

Do not attempt to clean,adjust or in any way repair the plug-in receptacle.

~~hf% Ud$j

Tilt-Lock surfaceunits can be lifted

upward and lockedin that position for cleaningunder unit. Be certain unit isCOO]before liftingcoilup.

After liftingcoil unit, remove trim ring and drip pan to clean under unit. Clean pan and trim ring as recommended on Cleaning Chart on pages29 and 30.

~f-jReposition FjhH’faceIunk

o Replace drip pan into recess in cooktop.

Q Put trim ring in place over drip pan.

o Guide the surface unit into place so it fits evenly into trim ring. Pan

must be under trim ring.

2-/

.—

-.. . -----——-—-----------—.—---—

4.T;tmT4;m,<:Q%/~~ ‘~~]fly~l~}~~~~~

-~..:.l~ =&..;? ~,i ii>>

Usetime given on recipe when cookingfirst time. Oven thermostats. in time,may “drift”from the factory settingand differencesin timingbetween an old and a new

oven of 5 to 10minutesare not

unusual. Youroven has beenset correctlyat the factory and is more apt to beaccurate than the oven which it replaced. However,if you find that your foods consistently brown too little or too much, you may make a simpleadjustment in

the thermostat (Oven Temp)knob. PULL KNOB OFF OF SHAFT,

LOOK AT BACK OF KNOB AND NOTE CURRENT SETTING, BEFORE MAKING ANY ADJUSTMENT.

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

degrees or lowered by 30 degrees.

Follow one of the sketchesat right

to adjust your range.

. . . ..

1..Removeknob, and hold so

pointer is at top ofknob. Usinga potholder or similar material, hold “skirt” of knob firmly in one hand.

Grasp handleof knob in other hand. Note position of pointer and turn handle‘tomove pointer toward

Raise or Lower.Pointer isdesigned not to moveeasily. If it is seated so it is difficultto move, pointer may be loosened slightly.Insert a thin screwdriver,knife blade or similar

instrument and lift up end of pointer slightly.

2. After adjustment is made, press monitor firmly against knob.

Return knob to range, matching

flat area on knob and shaft.

Recheck oven performance before

making an additional adjustment.

.---—

1. Pull off knob, loosen both screws on back of knob. 2. Lift pointer and move one notch in desired direction. Tighten screws.

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

o~<enperformance before making

an additional adjustment.

———.-..-=.---,

In surface cooking of foods other

than canning, the use of large(.fiamcterutensils (extending more than 1-inchbeyond edge of trim ring) is not recommended. How-

e~’er,when canning with water-bath or pressure canner, large-diamcter utensils may be used. This is because boiling water temperatures

(even undel”pressure) are not

harmful to cooktop surfaces sur-

rounding heating unit.

HOWEVER, DO NOT USE

LARGE DIAMETER CANNERS

o’”rHERLARGE~IAMETER uTENsif-sFORFRYINGOR BC)ll,INGFOODS

‘\v”A-i”ER. Most syrup or S:~Ll~e

[LII”CScould ~\rC1ltLI~l]~’ ha 1’111

OTHEil THAN

i~)’~~f+~-:~Ffjbwing points

-q

j~~.

1. Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

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

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

l!. Flat-bottomed canners givebest canning results. Besure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in eilamel-ware) are not recommended.

a !mmg :

4. When canning, use recipes from reputable sources. Reliable recipes

are available from the manufac-

turer of your canner; manufacturers of glassjars for canning; such as

Ball and Kerr; and, the United States Department of Agriculture

Extension-Service.

5. Remember, in following the recipes, canning is a process that

generates large amounts of steam.

Becareful while canning to prevent burns from steam or heat.

NOTE: If your surface section is being operated on low power (voltage), canning m-aytake longer than expected, even though directions

have been carefully followed. The process may be improved by: {i) using a pressure canner, and (7} for fastest heating of large water quantities, begin with HOT tap water.

. .

r:‘

To saveTime and rvIoney——

before you

I’eqwst service,

Cheekthe Pmbkm solver

If you havea problem, it may be

minor. You may be ableto correct

it yourself,Just use this Problem

Solverto locateyour problem and

then

followthe suggested

recommendations,

-A=%%

WW-’

~}IE~ WILL. NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

Plug on range is not completelyinsertedin the outlet receptacle,

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

Oven controls are not properly set. Door left in locked position after cleaning.

Light bulb is loose. Bulb isdefective.Replace.

Switch operating oven light is broken. Callfor service. OVEN SET Knob not setat BROIL.

OVEN TEMP Knob not set at BROIL. Door not left ajar as recommended.

Improper shelfposition is being used

Check BroilingChart. Necessarypreheating was not done, Food is beingcooked on hot pan. Utensilsare not suitedfor broiling.

Aluminum foilused on the broil pan rack has not been fitted properly

and slit as recommended. OVEN SET Knob not set on BAKE.

OVEN TEMP Knob not setcorrectly. Shelf position is incorrect. Check Roasting or Baking Charts. Oven shelf is not level. Wrong cookware isbeing used. When roasting, pan is too small. A foil tent was not used when needed to slow down browning during

roasting.

CALROD@SURFACE UNITS NOT FUNCTIONING PROPERLY

OVEN WILL NOT

SELF-CLEAN

OVEPJDOOR

WONT LATCH

Surface units are not plugged in solidly. Trim rings/drip pans are not set securely in the range top. Surface unit controls are not properly set.

4utomatic timer dial/dials not set or not set properly. The STOP dial nust be set and advanced beyond the time noted on oven clock.

Ile STOP dial was not advanced for long enough. 3oth OVEN SET and OVEN TEMP Knobs must be set at CLEAN

;etting. 4 thick pile of spiliover when cleaned leavesa heavy layer of ash in

pots which could have insulated the area from further heat.

.atch not in “CLEAN” position.

‘urn OVEN SET Knob to CLEAN. Glowing Locked Light after knob

s turned iildicates oven is too hot from previous useand door won’t Itch, l-o cool oven, open door wide, then latch can be moved.

)VEN SET Knob must be at CLEAN or OFF before Latch can be loved.

.atch Release Button not pushed when moving Latch.

1. Usemedium or heavy-weightcooking containers. Aluminum containers generallyconduct heat faster than other metals.Cast iron and coated cast iron

containers are slowto absorb heat, but generally

cook evenlyat LOW or MEDIUM settings. Steel pans may cook unevenlyif not combined with other metals. Usenon-stick coated or coated metal containers. Flat ground pyroceram saucepans or skillets coated on th=bottom ‘withaluminum-generallycook

evenly.Glasssaucepans should be used with the heat-spreading trivets available for that purpose.

2, To conservethe most cooking energy,pans should befiat on the bottom, have straight sidesand tight fittinglids. Match the sizeof the saucepan to the size of the surface unit. A pan that extends more than one inch beyondthe edge of the trim ringtraps heat whichcauses“crazing”(fine hairline cracks)on the porcelain and discoloration ranging from blue to

dark gray on the trim rings.

Food

(’crea[

Cornmeal, grits,

oatmeal

Coffee

I“:gg$

Cooked in shell HI. Cover eggs with cool

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Pan-fried: Tender

to :L-in.: minutc .i[caks: ham bu rgcrs; I iranks; and Sal.lsagc: I thin fish fiIlets

Covered Saucepan

Uncovered

Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered

Skillet

Covered Skillet

IJncovered

Skillet

Covered %umpan fruit and water to boil.

Covcrccl Skillet

i !

i j

1ncoi’crcd

;killet

toStwt

Cooking

H]. In covered pan bring water to boil before adding cereal.

HI. Stir together water or milk, cocoa ingredients. Bringjust to a boil.

HI. At first perk, switch heat to LOW.

water. Cover pan, cook until steaming.

MED HI. Melt butter, add

eggsand cover skillet.

HI. Melt butter.

HI. In covered pan bring

water to a boil.

H1. Heat butter until light

golden in color.

HI. In covered pan bring

1 /

Hi. Melt fat then add meat.

I Switch to MED HI toof

brown meat. Add water or

~ other liquid,

i I-II. Preheat skillet, then i grease Iiglitl}r.

llirectiomandSetting

Setting to Complete CookingI Cont*iner

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

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

LOW to maintain gentle but steady perk.

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

Continue cooking at MED HI until whites are just set,

about 3 to 5 min.

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

side.

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

MED. Add egg mixture.

Cook. stirring to desired doneness.

LOW. Stir occasionally

and check for sticking.

LOW. Simmer until fork

tender.

\ ~~ED Hi or M ED, Brown

and cook to desired

~ doneness. turning over as ~ nc~ded.

Comments

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

Milk boils over rapidly. Watch as

boiling point approaches.

Percolate 8 to 10min. for 8

cups, less for fewercups.

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

Remove cooked eggs with slotted

spoon or pancake turner.

Eggs continue to set slightly after

cooking. For omelet do not stir

last few minutes. When set fold in half.

Fresh fruit: Use Yito YZcup water per pound of fruit.

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

Meat can be seasoned and floured

before it is browned, if desired.

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

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

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

[

.>’?.=-+ ~,,

.--..,

:K’ii$;igT;tJ.3

>><...,,

--A..-

.~.Deep Fat Frying. Do not overfillkettle with fat

“:”

#f~$$ithatm~y spill ~ver-when adding food. Frosty foods

%~~+~~bubblevigorously. Watch foods frying at HIGH

ternperat ~res and keep range and hoo-dcleanfrom

accumulated grease.

..-- -.

.—.

I’.ood

Fried Chicken

Container

Covered Skillet

Pan broiled bacon Uncovered

Skillet

Sauteed: Less tender thin steaks (chuck,

Covered

Skillet round. etc.): liver; thick or whole fish

Simmered or stewed meat; chicken: corned beef: smoked pork:

stewing beef; tongue;

etc. .~lelting chw(li:lte,

?)ulter, m:~;dlmai iow$

Covered

Dutch Oven,

Kettle or

Large

Saucepan

Small Covered saucepan. Use small

surface unit

Skillet or

Griddle

Pl!s[a Noodles or spaghetti

Covered Large Kettle

or Pot

;

Pressure Cooker or Canner

(lin~s, .S:1Ucct,

‘1141

Uncovered

Saucepan Co\’crcd

saucepan

Directions and Setting to WartCooking

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

Setting to Complete Cooking

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

HI. In cold skillet arrange

bacon slices. Cook just

MED HI. Cook, turning over as needed.

until starting to sizzle. HI. Melt fat. Switch to MED

to brown slowly.

HI. Cover meat with water

and cover pan or kettle.

Cook until steaming.

LOW. Cover and cook until tender.

LOW. Cook until fork tender. (Water should slowly boil). For very large

loads medium heat may

be needed.

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

MED HI. Heat skillet 8 to

Cook 2 to 3 min. per side.

10min. Grease lightly.

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

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

HI. Heat until first jiggle is

heard.

MED HI for foods cooking

10min. or less. MED for

foods over 10 min.

H1. Bring just to boil. LOW. To finish cooking.

i-i]. Measure ‘Ato 1-in.

~l~titerin saucepan. Add salt and prepared vege-

MED. Cook l-lb. 10to 30 more min., depending on

tenderness of vegetable. tab]c. In covered saucepan bring to boil.

H1. IMeasure water and salt

as above. Add frozen block

[.OW. Cook according to

time on package.

of vegetable. In covcrcd

sa uccpa n bring to boil.

In skillet mc!t fat.

H1.

MED. Add vegetable.

~ook until dcsired tcn-

.lerness is reached.

WM. Co\cr and cook

]ccording to time.

I {

——. .—

~ommmts

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

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

Meat may be breaded or marinated in sauce before frying,

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer

time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Turn over or stir \’egctable as necessary for even browning.

Triples in volume after cooking. Time at WM. Rice: I cup rice and 2 cups watcl”-—25reins. Grits:

I cup grits and 4 cLlpswater-40

min.

.—

!. ,AIuminurnpans conduct heat quickly. For most conventional baking light shiny’finishesgenerall}’give best results because they help prevent ovcrbrowning in the time it takes for heat to cook the center areas, Dul! (satin-finish) bottom surfaces of pans are recommended

for cake pans and pie plates to be sure those areas brown completely.

2. Dark or non-shiny finishes, also glass and pyroceram, generally .$,Open the oven door to check food as little as possible to prevent

absorb heat which may result in dry, crisp crusts, Reduce oven heat

25” if Iightcr crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especiallyfor foods which cook longer than 30 or 40 minutes. For food with shor[ cooking iimcs, preheating gives best appeara nccand crispness.

uneven heating and to save energy.

—.

Container

Shelf Fosition

Oven ‘Mnp,

Time, Min.

CommentsFood

ShinyrCookieSheet

Coffeecake

Corn bread or muffins Gingerbread

Shiny Metal Pan with

Satin-finishbottom Cast Iron or Glass Shiny Metal Pan with Satin-finishbottom

Muffins

Popovers

Quick Loaf Bread Yeastbread (2loaves)

Plain roils Sweetrolls

Shiny Metal MuffinPans DeepGlass or Cast Iron Cups

Metal or GlassLoaf Pans

Me,al or Glass Loaf Pans

ShinyOblong or Muffin Pans ShinyOblong or Muffin Pans

Cakes

(without shoi(ening)

,4ngeJfood Jelly roll Sponge

AluminumTube Pan

MetalJelly Roll Pan

Metal or CeramicPan

c;lkL!\ Bundtcakes

Cupcakes Fruit cakes

Metal or Ceramic Pan Shiny Metal Muffin Pans

Metal or Glass Loaf or

Tube Pan

Layer ‘ Shiny Metal Pan with

Satin-finish bottom

Layer.Chocolate

r.oaf kfetal or GlassLoaf Pans

Shiny Metal Pan with Sa!in-finishbottom

JMetalor Glass Pans

Cookie Sheet

Refrigerator Rolled or sliced

CookieSheet Cookie Sheet

B, c

B,A B

A, B B

B A, B

A. B

B,A

A B A

A, B

B,C B,C

B,C B.C

400°-4750

350°-4000 400”-450°

350°

400°-4250 375°

350°-375” 375’’-425°

375°-4250 350°-3750

325°-3750

375°-4000 325°-3500

325°-3500 350°-3750

275”-300°

350°-3750

350”-375”

350°

325°-3500

350°-4000

400°-425” 375”-400”

15-20

20-30

20-40 45-55

20-30 45-60

45-60 45-60

10-25

20-30

30-55

10-15

45-60

45-65 20-25

2-4hrs.

20-35

25-30 40-60

25-35

10-20

6-12 7-12

Cannedrefrigeratedbiscuitstake 2-4 min. less time.

Preheat cast iron pan for crisp crust.

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

Dark metal or glassgive deepest browning.

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

Two piece pan is convenient.

Linepan with waxedpaper.

Paper liners produce more moist

crusts.

Use300°and Shelf Bfor small or indi-

vidualcakes.

Barcookies from mix use same time. UseShelf C and increasetemp. 25-50° for more browning.

L’tlstard

.,! ; , %,,

Frozen

\lcringuc

one Cl”tlst

I \\’() cr{i<[

t’asll”}’

i!;

;:.,\.

shell

,., 1;!,,

Gliiss or M~t:~l

GlassCustard Cups or Casserole(set in pan 01 1101water)

Glass C-ustardCups or

4, B.C B

350°-4000 300°-3500

325°Pudding<,Rice and

30-60 30-60

50-90

Reducetemp. to 300°for large custard. Cook bread or ricepudding with custard base80 to 90 minutes.

Cmsc,rolc

Foil pan OnCookie Sheet

400°-4250

45-70

Large pies use 400° and increase time.

Sprcad to crusl edges

325°-3500

15-25

To quick]} brown meringueuse 400°

for 8-10 min.

45-60 40-60

12-15

60-90 30-60 30-75

nf-

Li)

400°-425” 400°-4250 450”

3~50-4000 ~~50.3T50

300”.350”

or Sil(in-finish Llctal

L;l:lss Glassor Satin-i’inishKfctal

Glass or S:ltin-finish hfc[:il

J!!.

\. B, [’

‘i.!3. 1

Custard fillings require lower tcmp., longer time.

—

Increase time for largeamount 01

si7c.

:“ss%.

, I>ositi{jllOlen sheif a{ B for small-size roasts (3 to 7lbs.) and aI

K.X>’ ,1 iOJ-]argcr roasts.

-i IJl:ic. Illc:lt f:lt side up or

4%%%’other SIUII1OMIpan with trivet. Do not cover. Do not stuff

$=-$$%uitrj’unti] Just ”bei”oreroasting. Use meal thermometer, for

]ilorc accurate doneness. (Do not place thermometer in stuffing. )

~tOUI\Iy breast-side up on broiler Pan

3. Rcmo~’efat and drippings as necessary. Baste as desired. -

.—

Standing time recommended for roasts is 10 to 20 min. to

4. allow roast to firm up and make it easier to carve, it will rise about 5° to 10° internal temperature; to compensate for temperacure rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.

5. Frozen roasts can be conventionally roasted by adding 10 to 25

min. per pound more time than given in chart for rcfrige~atcd. (10 min. per lb. for roasts under 5-lbs,) Defrost poultry before roasting.

Type

c:! [

TenderCUM: rib, high qualit}!

tip, rump or top round*

sirloin

Oven

Temp.

325°

Doneness

Rare: Medium: Well Done:

l.nmb Legor bone-inshouider*

325°

Rare: Medium:

WellDone: Vealshoulder.leg or loin* Pork loin, rib or shoulder* }iam.pre-cooked

I-1am,raw

325° 325° 325°

325°

*For bonelessrollcd roasts o\er 6-in. thick, add 5 to 10min. per lb. to timesgiven above..

P(}uitrj Chickenor Duck Chicken picccs

Turkey

325° 375°

325°

WellDone: Well Done:

To Warm:

WellDone:

I B

I 3to 54bs.

Well Done: WellDone:

Well Done:

Approximate Roasting Time,

in Minutes per Pound

3to 5-lbs. 24-30

30-35 35-45

21-25 25-30

30-35 35-45 35-45

10reins, per lb,

Under 10-lbs.

20-30

35-40

18-22

22-25

28-33

20-23 24-28

2g-33

30-40 30-40

Iyweight)

17-20

Over

30-35

35-40

10 to 15-lbs.

20-25

Over 15-lbs.

15-20

to $-lbs.

to 15-lbs.

5 Ibs.

Internal Temp. 0F

130°-1400 150°-1600 170°-1850

I30°-1400 150°-1600 1700-185°

170°-1800 170°-1800 1250-130°

160°

185°-1900 185°-1900

In thigh:

185°-1900

..-—---

;

----

——-----------,- .-—.-——-.—..

! t

r Always use broiler pan and rack that comes widl your oven. It is

-——--———------------.-.—---’---- -

. .—.. ._ .. -,

~Lsignedto minimize smoking and spattering by’trapping juices in the shielded lower part of the pan.

2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly. .3.For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat o~’erto prevent piercing meat and loosingjuices. d..If desired. marinate meats or chicken before broiling. Or, brush with barbeque sauce last 5 to 10minutes only.

Food

Bacon

Ground Beef$

Well done

Beef Steaks Rare Medium \Veil Done

Rare Medium

Wcl] Done Chicken

Quantity and/or Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties)

~~to j~-in. thick

1inch thick

(1-1%lbs.)

I++in. thick

(2-2MIbs.)

1whole

(2 to 2%-lbs.), split lengthwise

Shelf

Position

c c c

25 35

5, When arranging food on pan, c1o not let fatty edges hang over sides, which could soil oven with dripping fat. f).Broiler does not need to be preheated. However,for very thin foods or to increasebrowning, preheat if desired.

7. i’rozen Steaks can be conventionally broiled by positioning the oven shelf at next lowestshelf position and increasingcooking time given in this chart 11/2times pcr side.

8. If your range is connected to 208Volts rare steaks may be broiled by preheating the broil heater and positioning the oven shelf onc position higher.

——

Space evenly.

4-5

7-8

14-16

20-25

10-15

Up to 8 patties take about same time.

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

recommended. Slash fat.

Reduce times about 5-10 min. per side

for cut-up chicken. Brush each side with

melted butter. Broil with skin side down

first and broil with door closed.

—

Bakery Proriuct\ Bread (Toast) or

Toaster Pastries English Muffins

i.obster tail$

(6 to 8-oz. each)

Well Done

‘,’}ic’nerfand sim iIiir

precooked S:lLISLl~CS. bratwurst

2-4 slices

I pkg. (2)

2-spIit Z-4

1-lb. fillets % to

I\Z-in.thick

l-in. thick

2 (IAinch) 2 (1-in. thick)

about I lb.

2 ( 1inch) about lo-i ~ OZ.

2( 11Ainch) about I lb.

l-lb. pkg. (10)

c c

1%-2 %

3-4

13-16

(Do not turn

over) 5

c c

B c

4-7

4-6

12-14

1-2

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

Cut through back of shell. Spread open.

Brush with melted butter before and

after half time.

Handle and turn very carefully. Brush

with lemon butter before and during

I cookingifdesired. preheat broilerto

increase browning.

Increase times 5-10 min. per side for 1l~-in. thick or home cured.

Slash fat.

If desired, split sausages in half lengthwise into 5 to b-in. pieces.

har~ describes parts of your range, cleaning mate-

$$. Is to use on each part, and general directions for

MATERIALS TO ?JSE

Bake Unit and Broil Unit

@ISoap and Water

Soap-Filled

Broilerl’anandRack

ControlKnobs: RangeTopandOven

Ou@kleGlassFinish

Metal, including BrushedChrome and Cooktop

Porcelain Enamel

Surface*

“w5f=

Painted Surfaces

Inside Oven Door*

Oven Gasket*

Oven Liner

Oven Vent Duct

Scouring Pad

e P]astic Scouring Pad

e Mild Soap and Water

e Soap and Water

~ Soap and Water

o Paper Towel @Dry Cloth e Soap and Water

a Soap and Water

e Soap and Water

~ Soap and Water

Soapand Water

range parts cool before cleaning manually.

GENERAL DHWCTIQ+NS

Do not clean the bake unit or broil unit. Any soil will burn off when the

unit is heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

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

OPTION: The broiler pan and rack may also be cleaned in a dishwasher. Pull off knobs. Wash gently but do not soak. Dry and return controls to

range making sure to match flat area on the knob and shaft. Wash all glass with cloth dampened in soapy water. Rinse and polish

with a dry cloth. If knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or

cloth to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water

when cooled and then rinse. Polish with a dry cloth. Use a mild solution of soap and water. Do not use any harsh abrasives

or cleaning powders which may scratch or mar surface.

On self-cleaning oven, clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in the self-cleaning cycle. If spillover or spattering should occur in cooking function, wipe the door with soap and water. DO

getting soap and water on the gasket or in the slots on the door. Avoid getting ANY cleaning materials on the gasket. Cool before cleaning. Frequent wiping with mild soap and water will

prolong the time between major cleanings. Be sure to rinse thoroughly. Remove the Oven Vent Duct found under the right rear

surface unit. Wash in hot, soapy water and dry and replace.

hTOT rub or damage gasket. Avoid

dry.

——..—.... ... . —.

. .

PART

Shelves

(Se- Self-Cleaning

O\rcn Directions)

Cdrml@f?wface

Unit Coik3

Metal,

including Chrome

Side Trims

and Trim Strips

(Hi/I.ow Model

Upper Oven)

Removable Oven Panels, Shel\es. Broil Reflector

Storage Drawers

Aluminum Drip Pans

Chrome-Plated

or Chrome Trim I?ings

and Pans

Porcelain Drip Pans

Rings

NIATERMLSTO USE

e Soap and Water

a Soap and Water

@ Soap and Water

e Soap-Filled Scouring Pad

Soap and Water

‘ ~ Stiff. Bri5t]ed Brush

Soap-Filled Scouring Pad

(Non Metallic)

@Soap-Filled Scouring Pad

e Plastic Scouring Pad e Dishwasher

GENi&AL

..—

DIRE~T’ION~

Yourshelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean by hand using any and all mentioned materials. Rinse thoroughly to remove all materials aftel cleaning.

Spatters and spills burn away when the coils are heated. At the end of a meal, remove all utensils from the Calrod@unit and heat the soiled units

at HI. Let the soil burn off about a minute and switch the units to OFF.

Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod@unit.

DO NOT handle the unit before completely cooled. DO NOT self-clean plug-in units. DO NOT immerse plug-in units in any kind of liquid. DO NOT wash in dishwasher.

Wash, rinse, and then polish with a dry cloth, DO NOT USE steel wool,

abrasives, ammonia, acid, or commercial oven cleaners which may

damage the finish.

Remove from non self-cleaning companion oven. Place in self-cleaning

oven in this manner:

1,Broil Reflector-soiled side down on either shelf.

2. Bottom oven panel and back panels back-to-back with soiled sides facing outward on shelf-clean shelf.

3. Place side panels back-to-back on other self-clean shelf.

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

Remove pans frequently and rub IightIy with scouring baII or wash in dishwasher.

Clean as described below or in the dishwasher. DO NOT CLEAN ON THE SELF-CLEANING FUNCTION as pans and rings will discolor. Wipe al] rings after eac~l

next time you cook. To remove “burned-on” spatters use any or all cleaning materials mentioned. Rub ligh//,vwith scouring pad to prevent scratching of the surface.

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry. 1n addition, pan may also be cleaned in the

dishwasher or in the self-cleaning oven.

cooking so unnoticed spatter wiIl not “burn on”

+%-~

“-

,->

.*4 Mk’reproudofour serviceand

:t3

‘5S%$want

~.%

—.

you to be pleased. If for some

reasonyouare nothappy withthe serviceyoureceive, here are three steps to~ollowforfurther help.

FHWI’,contactthe peoplewho servicedyourappliance.Explain whyyouare notpleased. In most

cases, thiswillsolvetheproblem. NEXT, if youare stillnot pleased,

writeall thedetails-including

yourphone number—to:

Manager,Consumer Relations Hotpoint

AppliancePark Louisville,Kentucky40225

FINALLY,ifyour problemis still

notresolved, write:

Major Appliance

ConsumerActionPanel 20 North FVackerDrive Chicago,Illinois60606

,..

...

l+ff~’’$g~”f’~f$

FWLLCNW.YEAR

F-orone yearfrom dateof original

purchase,we will provide,free of charge,parts and servicelabor in your hometo repairor replaceany

part of the rangethat fails because ‘ashingtOn~ ‘“c- ‘n ‘iaska ‘he

of a manufacturingdefect.

This warrantyis extendedto the original purchaserandany succeed- ;:,-= ing ownerfor products purchased for ordinary nome usein the 48 ‘%:<;,.. mainland states, Hawaii and

warrantyISthe sameexcept that it is LIMITEDbecauseyou must pay

to ship the productto the service

shopor forthe servicetechnician’s ,,,.

travelcosts to your home. All warrantyservicewill be provided

byour Factory ServiceCentersor by our authorizedCustomer Care@

servicersduring normal working

hours. Look in the White or Yellow Pages

of your telephone directory for

HOTPOINTFACTORYSERVICE,

GENERALELECTRIC-HOTPOINT

FACTORYSERVICEor HOTPOINT

CUSTOIW33CARE” SERVICE.

~ Replacementof housefuses or resetting of circuit breakers.

.:=-—:.

l&=-=.

s“ .-

**@&..=----

--r,--\\W.. @j$@”

llx~

IB&–—

uqA

Is-x~g~:--

11%X !~&

.$7

@Failure of the product if it is used for other than its intended purpose or used commercially.

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

of God. WARRANTORIS NOT RESPON-

SIBLE FORCONSEQUENTIAL

DAMAGES.

,.=....

(

..,..

“}

.’

GE RB731, RB735G, RS742G, RB734, RH758G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual