GE RB734J, RB735GJ, RB737J, RH758VK, RS742J Use and Care Manual

How to

get

the best from

J

YomRan

ge

Contenk

Aluminum Foil 18,20
Anti-Tip Bracket

Appliance Registration
Canning Tips

Care and Cleaning 24-26
Clock/Timer

Energy-Saving Tips
Exhaust

I

Features
Hood Extension

Installation Instructions
Leveling

Model and Serial Numbers

Oven

System

Baking, Baking Guide
Broiling, Broiling Guide 20, 21

3,5

2

11

14

5

27

6-9

27

5
5

2

15

16, 17

Vent Duct

Problem Solver
Repair Service

Safety Instructions
Surface Cooking

Control Settings
Cooking Guide

Cookware Tips
Light Bulb Replacement 25

Warranty Back Cover

25

30

31

3,4

10-13

10

12, 13
12, 13

Use

and Care of

RB734J
RB735GJ

RB73~
RH758VK

RS742J
RS743GJ

models

Control Settings
Door Removal

I

Light; Bulb Replacement 15,25
Preheating

I

Roasting, Roasting Guide 18, 19
Self-Cleaning Instructions 22,23

Shelves
Thermostat Adjustment

I

15

24

15

15

26

GE Answer Center”

800.626.2000

Help us help you...

Before

usi~

your

raWe,

read this book carefully.

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

Keep it handy for answers to your
questions.

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

Consumer Affairs

Hotpoint

Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

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

These numbers are also on the

Consumer Product Ownership

Registration Card that came with

your range. Before sending in this

card, please write these numbers

here:

If you received
a

dam~ed ra~e...

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

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

Check the Problem Solver on
page 30. It lists causes of minor
operating problems that you can
correct yourself.

Model Number

Serial Number

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

2

~POmANT

SAFETY ~STRUCTIONS

– Readallinstrudiom before

men

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

●

Use this appliance only for its

intended use

manual.

●

Be sure your appliance is

properly

by a qualified technician in
accordance with the provided
instigation instructions.

●

Don’t

attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book.

other servicing should be
to a qualified technician.

●

Before performing any

service,

–

RANGE

AT THE HOUSEHOLD

D~~ON

BY REMOWG THE FUSE
OR

SmHNG

CRC~

A~-T~
modek

so equipped). To check if tie
bracket is installed and engaged
properly, remove the drawer and
inspect the rear leveling leg. Make
sure it
in the bracket.

—

fits

If you pull the range out from the
wall for any reason, make sure

tie

rear leg is returned to its
position in the bracket when you
push the range back.

as described in this

instied

and grounded

All

Efid

DISCO~

PO=

THE

SWPLY

P~L

OFF THE

BREAKER.

can

tip and

iUjU~

codd
malt. To
prevent

accidenti

tipping of the
range,

it to

attach

the M

or floor by

instiing

the

bracket supplid (on

securely into the slot

mi~thisappliance.

●

Do not leave children

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

●

Don’t

allow anyone to climb,
stand or hang on the door,
drawer or range

top

damage the range and even tip
it over, causing severe personal
injury.

●

CAUTION: ITEMS OF

~TEREST TO

C~DREN

SHOULD NOT BE

~ CAB~~
WGE

OR ON THE

ABOVE A

BACKSPLASH OF A

WG&C~DREN
CL~~G
WGE ~

COULD BE

ON THE

REACH ITEMS

SEMOUSLY

~~D.

●

Never wear loose-fitting or
hanging garments
the

apphw Harnma

could be ignited if brought in

contact with hot heating elements
and may cause severe burns.

s

Use

ody

dry

pot holders—

moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let pot
touch hot heating elements. Do
not use a towel or other bulky
cloth.

●

Never use your appliance for

warming or heating the room.

●

Storage in or on

F1

amrnable rnaterids shodd

stored in an oven or near surface
units.

3

alone—

They codd

S~RED

whtie

using

blematerkd

appliance—

not be

holdem

c

Keep hood

clean

to maintain good venting

aud

grease filters

and to avoid grease fires,

●

Do not let cooking grease
or other flammable materials
accumulate

in

or near the

range.

●

Do not use water on

g-e

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.

Fhuning
can
bating

multi-purpose dry
or foam type

grease outside a pan

be put out by covering with

soda or, if available, a

chemid

fii

tiinguisher.

. Do not touch heating
elements or interior surface of
oven.

These surfaces may be hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact

areas nearby

surfice

sufice

units,

units or any
interior area of the oven; allow
sufficient time for cooling, first.

Potentially hot
the

cooktop

cooktop,

oven vent opening and

surtices

include

and areas facing the

surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven maybe hot when the

door is opened.

●

men

cooking pork,

follow
the directions enctly and always
cook the meat to an
temperature of at least

intemd

l~°F.

This assures that, in the remote
possibility that trichina may be
present in the meat, it will be

killed

and the meat will be safe

to

eat.

-

I

Oven

●

Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.

●

Don’t

heat unopened food
containers in the oven.

cotid

butid

up and the container

could burst, causing an i~ury.

●

Keep oven vent duct

unobstructed.

●

Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be

handed when

hot, do not let potholder contact
heating units in the oven.

●

Pulling out shelf to the
shelf stop is a convenience
lifting heavy foods. It is & a
precaution against burns from
touching hot surfaces of the
door or oven walls.

●

men

using cooking or

roasting bags in oven,

the manufacturer’s directions.

c

Do not use your oven to dry

newspapers.

If overheati, they

can catch fire.

Self-Cleani~

●

Do not clean door gasket.

Oven

The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket.

●

Do not use oven cleaners. No

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

usd

any part of the oven.

●

Clean only parts listed in this
Use and Care Book.

●

Before

selfwleaning

remove broiler pan and other
cookware.

Pressw

If

in

follow

in or around

the oven,

SMace Cm@Uti@

●

Uw

proper

appliance is
or more

sk.

Select cookware having flat
bottoms large enough to cover
the

surfice

The use of

wti

expose a portion of the
heating element to
and may result in ignition of
clothing. Proper relationship of
cookware to burner
improve efficiency.

●

N~er l~ve s~~e

unattended at high heat

Botiover

greasy
on

●

sptilovers

fii.

Be sure
ducts are not covered and are
in place.

cooking

parts

and wiring.

●

Don’t

use

he

tip

the oven except
this book. Misuse could result in
a shock, fire
to the range.

●

Ody

certain types of

@ass/ceti, arthenware

other

gbd contiers

suitable for rangetop service;
others

may break because of the
sudden change in temperature.
(See section on

Coohg”

●

%

~

burns,

materials, and

hande of a container
tumd

toward the center of the
range without extending over

nearby SU*

●

Mwp

0~

before

cookware.

pan

sh—This

quipped

sutice units

with one

of

di~mnt

unit heating element.

understi

cookware

dirwt contact

WN dso

~b

-

causes smoking and

that may catch

drip pans and vent

Their absence during

cotid damage range

ahunhmm fofl ~

pans

ignition of

turn surface unit

or anywhere in

as descri~

hmrd

or damage

gl=$

are

“Surfsce

for suggestions.)

the

possibtity

flamma

spfiage,

ble

the

shodd

units.

remo~

in

or

be

to

of

. m avoid the

possib~ty

of a burn or electric shock,
always be certain that the

controk

are at 0~ position and

COW
to M

●

Don’t immerse or

removable surface units.

ford surface

dts

d

are cool before attempting

or remove the

unit.

SO*

Don’t

put them ia a dishwasher. Do
not

seM+l~

h

the oven.

●

men flaming

the surface

fh

under

units

the hood, turn the fan off. The

fan,

tioperating,

the

flame.

●

Foods for frying should be as

dry as possible.

fds

or moisture on fresh

can cause hot

may

sp~d

Frost on

tit

to bubble up

fro=n

fds

and over sides of pan.

●

use ~~e

SMOW

Ftiing the pan too

cause

fat for

efl@ive

or deepfat frying.

fill

of

spfilovers

when fd is

fit

can

added.

●

❞

a

comb~ation

fak ti be used in

of

~ing,

o~

or

stir
together before heating, or as fats
melt slowly.

●

Mways

watch as it

●

UW dmp

whenever possible to

tirheating tit

heat fat slowly,

heats.

fat thermometer

prevent

beyond the

and

smoking point.

SAW T-E
~S~UCTIONS

--

.-

4

Imtilli~

Your

Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting.

Ra~e

When moving the range

on this type of flooring, use care,

and it

is recommended that these
simple and inexpensive instructions
be followed.

The range should be installed on
a sheet of plywood (or similar
material) as follows:

floor covering ends at the front of

the mnge, the

will rest on should be built up with

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

area that the range

hveli~

the

men

the

RaWe

Leveling screws are located on
each corner of the base of the
range. Remove the bottom

and you can level the range on
an uneven
a

nutdriver.

To

remove drawer, pull drawer

out

all

and take it out.
drawer,

drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.

One of the rear leveling screws
will engage the ANTI-TIP bracket

(on models so equipped). Allow
for some side to side adjustment.
Allow a minimum clearance of 1/8”
between the range and the leveling

screw that is to be instiled into
the ANTI-TIP bracket.

floor

with the use of

the way, tilt up the front

To

insert glides at back of

drawer

replace

Stiace Cmhg

+ Use

cookware

aluminum, with tight-fitting covers,

and

flat bottoms which completely
cover the heated portion of the
surface unit.

●

Cwk tish

minimum amount of water in a
covered pan.

.

Watch

foods when bringing

quic~y

to

HIGH heat. When ­cooking temperature,
immediately to lowest setting that

wi~

kwp it cooking.

●

UW

~sidu~

cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.

●

Use correct
HIGH–to start cooking (if time

allows, do not use HIGH heat to
start).

MEDWM

MEDIUM–slow
LOW—finish cooking most

quantities, simmer-double
heat, finish cooking, and
for small quantities.

WARM-to maintain serving
temperature of most

.

When

boiling water for tea or
coffin, heat only amount needed.
It is not
container
or two cups.

economid

ofrnedium

vegetables with a

weight

them

cooting

HI–quick browning.

Ml

temperatures at

whes

rduce

heat

h~t

wi~ sur~ce

hat fir

of water for one

cooking task:

wing.

bofler

s~id

fds.

to boil a

Oven
.

nmsary.

satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put

f~

light goes out.
. Always turn oven OFF before

removing food.

●

door openings. Keep door open as
short a time as possible if it is
opened.

●

betire starting the self-cleaning

operation.

Q

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

●

whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using

residud

Cmting

Preheat oven only when

Most foods will cook

in oven promptly after the

During baking, avoid frequent

m

SUR to

wipe

up excess spillage

Cook complete oven meals

Use residual heat in the oven

heat to warm them.

5

Features of

Your

Ra~e

Model

RB~4J

Model

RB~7J

Model

6

RB~5GJ

Feature Index

1 Model and Serial Numbers

Explained

on page

2

Model

~734J

●

Model

M735GJ

●

Model

~737J

●

2 Surface Unit Controls
3 Surface Unit “ON” Indicator Lights

4 Oven Set Control

5 Oven

Temp

Control
6 Oven Cycling Light
7 Automatic Oven Timer, Clock and

Minute Timer

8 Door Latch (Use for Self-Clean only.)

9 Broiler Pan and Rack (Do not clean

in Self-Clean oven, )
10 Door Locked Light
11 Oven Cleaning Light
12 Plug-In

Calrod@

Surface Unit (Maybe

removed when cleaning under unit. )
13

S@y-Up

Calrod” Surface Unit
(May be raised but not removed
when cleaning under unit.)

10
10
15
15
15
14

22

20

22
22

24

24

●

2

●

●

●

●

●

●

●

●

3 6-in.

1 8-in.

● ●

2

● ●

●

●

●

●

●

● ●

●

2 6-in.
2 8-in.

2

●

●

●

●

●

●

2 6-in.
2 8-in.

14 Chrome-Plated Trim Rings and

Aluminum Drip Pans

15 Chrome-Plated Trim Rings

and Porcelain Drip Pans

16 Oven Vent Duct (Located under right

rear surface unit.)

17 Oven Interior Light (Comes on

automatically when door is opened.)
18 Oven Light Switch
19 Broil Unit

20 Bake Unit (May be lifted gently for

wiping oven floor.)

21 Oven Shelves
22 Oven Shelf Supports (Letters A, B, C and

D indicate cooking position for shelves as
recommended on cooking guides.)

23 Anti-Tip Bracket

(See Installation Instructions)

24 Storage Drawer

24

24

25

25

15

20

16

15
15

3,5

29

4

4 4

● ● ●

● ●

● ●

●

2

● ●

● ●

● ●

● ●

2 2

●

●

●

●

●

●

7

Features of Your Range

Model

(Slide-In)

RS743GJ

Model

M75WK

Model

(Slide-In)

RS742J

8

Feature Index

1 Model and Serial Numbers

Explained

on

I

page

2

Model

RS742J

●

Model

RS743GJ

●

Model

W75WK

●

2 Surface Unit Controls

3 Surface Unit “ON” Indicator Lights
4 Oven Set Control
5 Oven

Temp

Control
6 Oven Cycling Light
7 Automatic Oven Timer, Clock and

Minute Timer
8 Door Latch (Use for Self-Clean only.)
9 Surface Light Button

10 Door Locked Light
11 Oven Cleaning Light
12 Plug-In

Calrod@

Surface Unit (Maybe

removed when cleaning under unit.)

13

SQy-Up

Calrod” Surface Unit
(May be raised but not removed
when cleaning under unit. )

14 Chrome-Plated Trim Rings

and Aluminum Drip Pans

10
10

I

15

●

2

I“lo

I

2

I

2

15
15
14

●

● ●

●

b

●

22

15

I

22
22

● ●

● ●

I I

I

1

I

1

24

●

●

●

2 6-in.
2 8-in.

24

24

3 6-in.

1 8-in.

4

2 6-in.
2 6-in.

I I

4

15 Chrome-Plated Trim Rings

and Porcelain Drip Pans

16 Oven Vent Duct (Located under right

rear surface unit. )

17 Oven Interior Light (Comes on

automatically when door is opened. )

18 Oven Light Switch
19 Broil Unit

20 Bake Unit (Maybe lifted gently for

wiping oven floor.)
21 Oven Shelves
22 Oven Shelf Supports (Letters A, B, C and

D indicate cooking position for shelves as

recommended on cooking guides.)
23 Broiler Pan and Rack (Do not clean

in Self-Clean oven. )
24 Anti-Tip Bracket

(See Installation Instructions)
25 Storage Drawer

24

25

25

15

20

●

● ●

● ●

I

● ●

●

●

●

●

●

16

I

15
15

20

2

● ● ●

●

1212

●

●

I I

3,5

●

●

I I

29

●

I

●

I

●

9

Surface

See Surface Cooking Guide on pages U and

CooMng

U.

Features

1. Surface Unit Controls

2. Master Indicating Light for Surface Units

3.

Calrod@

Units

Surface
Infinite Heat

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

At both OFF and HIGH positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WARM and OFF. In a quiet
kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected

are being maintained.
Switching heats to higher settings

always shows a quicker change than
switching to lower settings.

CooKng

Controk

with

How

to

Set the

Step 1: Grasp control knob and

push in.

~

Step

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

Controls

CooMng

Guide

for Using Heats

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
covered pan.

WU

N~:

1. At HIGH, MED HI, never leave
food
smoking; greasy
fire.

2. At WARM, LOW, melt
butter on

Steam rice, cereal; maintain

serving temperature of most

fds.

unattendd. Boilovers

spillovers

small

unit.

w~ter

in

cause

may catch

chmolate,

Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe
without pushing in.

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

rotited

10

Questions & Answers

Q.

May I can foods and preserves

on my surface unit?
A. Yes,

designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should

only be done on surface units.

Q. Can I cover my drip pans with
foil?

A. No. Clean as recommended in

Cleaning Guide.

but

only use cookware

Calrod@

unit. Since

Q. Can I use special cooking
equipment, like an oriental wok,
on any surface unifi?

A. Cookware without flat surfaces

is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Why am I not getting the heat

I need from my units even though
I have the knobs on the right
setting?

A. After turning surface unit off

and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.

Q. Why does my cookware tilt
when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on
your

Calrod@

tightly in the range top indentation
and the reflector ring is flat on the
range surface.

Q. Why is the porcelain finish on

my cookware coming
A. If you set your Calrod” unit

higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.

units are sitting

offl

Home

Canning should be done on
surface units only.

In surface cooking, the use of pots
extending more than l-inch beyond
edge of surface unit’s trim ring is

not recommended. However, when
canning with water-bath or pressure

canner, larger-diameter pots may

be used. This is because boiling
water temperatures (even under
pressure) are not harmful to

cooktop surfaces surrounding the

surface unit.

HOWEVER, DO NOT USE

LARGE DIAMETER CANNERS

OR OTHER LARGE DIAMETER

POTS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.

Most syrup or sauce

and all types of frying— cook at

temperatures much higher than

boiling water. Such temperatures
could eventually harm

surfaces surrounding surface units.

Canni~ ~ps

mixtures—

cooktop

Observe Following Poinh
in Canning

1.

Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the

surface unit, use smaller-diameter

pots for good canning results.

2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the

surface unit and take too long to

boil water.

MGHT

WRONG

3. When canning, use recipes and

procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture

Extension Service.

4. Remember that canning is
a process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.

NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:

(1)

using a pressure canner, and

(2) starting with HOT
fastest heating of large quantities
of water.

tap

water for

11

Surface Cooking Guide

Cookware

~ps

1. Use medium-or heavy-weight

cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MED settings. Steel pans
may cook unevenly if not combined
with other metals.

Food

Cereal

Cornmeal, grits,
oatmeal

Cwoa

Coffee

Eggs

Cooked in

Fried sunny-side-up Covered

Fried over easy Uncovered

Poached Covered

Scrambled or omelets

Fruits

Meats, Poultry

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

chops

Parr-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;

franks and sausage;
thin fish fillets

shell

Cookware

Covered
Saucepan

Uncovered

Saucepan

Percolator

Covered
Saucepan

Skillet

Skillet

Skillet

Uncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

eggs and cover skillet.

HIGH. Melt butter,

HIGH. In covered pan bring

water to a boil.

HIGH. Heat butter until light
golden in color.

HIGH. In covered pan bring

fruit and water to boil.

HIGH.

Switch to MED HI to brown
meat, Add water or other liquid.

HIGH. Preheat skillet, then
grease lightly.

2.

To conserve the most cooking 3. Deep Fat Frying. Do not overfill

energy, pans should be flat on the

bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim

ring traps heat which causes
discoloration ranging from blue to
dark gray on chrome trim rings.

Directions and Setting

Cooking

to Start

HIGH. In covered pan bring

water to boil before adding
cereal.

HIGH. Stir together water or
milk, cocoa
Bring just to

HIGH, At first perk, switch
heat to LOW,

HIGH. Cover eggs with cool
water. Cover pan, cook
until steaming.

MED

in~redients.

a~oil.

HI.

Melt butter. add

Melt fat, then add meat.

kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
keep range and hood clean from
accumulated grease.

Setting to Complete

Cookinz

3

to 4

cereai,

LOW or WARM, then add
Finish timing according

to package directions.
MED, to cook 1 or 2 minutes

to completely blend ingredients.

LOW to maintain gentle but

steadv oerk,

LOW. Cook only
minutes for soft cooked;

15 minutes for hard cooked,

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

LOW, then add eggs. When

of

bottoms
carefully turn over to cook other
side.

LOW. Carefully add eggs.
Cook uncovered about 5
minutes at MED

MED. Add egg mixture.
Cook, stirring to desired
doneness.

LOW. Stir occasionally and
check for sticking.

LOW. Simmer until fork
tender.

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

eggs have just set,

HI.

Comments

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

Milk boils over rapidly. Watch as
boiling point approaches,

Percolate 8 to 10 minutes for
8

CUDS

. less

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

half.

in
Fresh fruit: Use

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
be wine, fruit or
meat broth.

Timing: Steaks 1
2 hours. Beef Stew: 2 to 3
Pot Roast: 2 Y2 to 4 hours.

Pan frying is best for thin steaks
and

chops.

heat skillet before adding meat.

If rare is desired, pre-

for

fewer

boilover,

CUDS,

1/4 to

1/2 cup

tomatu

juice or

to

2-inches: 1

could

to

hours.

12

RIGHT

I

WRONG

~

-~NOT

Food

Fried Chicken

Pan fried bacon

Sauteed: Less tender
thin steaks (chuck,
round, etc.);
thick or whole fish

Simmered or stewed

meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.

Melting chocolate,
butter. marshmallows

Pancakes or
French toast

Pasta
Noodles or spaghetti

Pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables

Fresh

Frozen Covered

Sauteed: Onions;
green peppers;
mushrooms; celery; etc.

Rice and Grits

OVER1°

Cookware

Covered
Skillet

Uncovered
Skillet

Covered
Skillet

liver;

Covered
Dutch Oven,
Kettle or

Large

Saucepan
Small

Uncovered
Saucepan.
Use small
surface unit

Skillet or
Griddle

Covered
Large Kettle
or Pot

Pressure
Cooker or
Canner

Saucepan

Covered
Saucepan

Saucepan

Uncovered
Skillet

Covered
Saucepan

‘m’r

,,,

.,.

Directions and Setting
to Start Cooking

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

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

HIGH. Melt fat. Switch to MED
to brown slowly.

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

WARM. NW

melt through, Stir to smooth,

MED HI. Heat skillet 8 to

10

minutes. Grease lightly.

HIGH. In covered kettle, bring

salted water to a boil, uncover
and add pasta slowly so
boiling does not stop,

HIGH. Heat until first
heard.

HIGH. Bring just to boil.Uncovered

HIGH. Measure 1/2 to 1 inch
water in saucepan, Add
salt and prepared vegetable.
In covered saucepan bring
to boil.

HIGH. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.

HIGH. In skillet melt fat. MED. Add vegetable.

HIGH. Bring salted water to a
boil,

m

to B minutes to

jiggle

is

Setting to Complete
Cooking

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

MED

HI.

Cook, turning

over as needed.

LOW. Cover and cook

until tender.

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

Cook

2 to 3 minutes

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

cooking time.

entire
MED HI for foods cooking

10

minutes or

foods over
LOW. To finish cooking.

MED. Cook 1 pound 10

to 30 or more minutes,
depending on tenderness
of vegetable.

LOW. Cook according to
time on package.

Cook until desired
tenderness is reached.

WARM. Cover and cook
according to time.

10

per side

less.

MED for

minutes.

Comments

For crisp dry chicken, cover only
after switching to LOW for 10

Uncmer

minutes.
occasionally 10 to 20

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

~m

time.
bubbles rise to surface.

Use large enough kettle to
prevent
in size when cooked.

Cooker should
per minute.

Stir frequently to prevent
sticking,

Uncovered pan requires more
water and longer time.

Break up or stir as needed while
cooking.

Turn over or stir vegetable as
necessary for even browning.

Triple in volume after cooking.

rime

at WARM. Rice: 1 cup rice and
2 cups water–25 minutes. Grits: 1 cup

grits

and 4 cups

$0

minutes.

and cook, turning

minu@s.

over pancakes when

boilover.

Pasta doubles

ji~le

2 to 3 times

wate—

13

Automatic

~mer

and Clock

The automatic timer and clock on
your Range are helpful devices that
serve several
locations on some range models

may vary and will look like one

of the two sets of timers below.

purposes.The knob

To Set Clock

~

SET THE CLOCK, push the

center knob

hands to the correct time. (If the
Automatic Timer pointer should
move also, let knob out, turn the
Timer pointer to OFF.)

To Set

The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’ll recognize

the Minute Timer as the pointer

which is different in color and
shape than the clock hands.

~

SET THE MINUTE TIMER,

turn the center knob, without
pushing in, until pointer reaches
number of minutes you wish to time.
(Minutes are marked, up to 60, in
the center ring on the clock.) At the
end of the set time, a buzzer sounds

to tell you time is up. Turn knob,

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

in and turn the clock

Minute Timer

Time Bake Uses
Automatic Timer

Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or set both Start and
Stop dials to 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 16.

Self-Clean Uses
Automatic Timer

The self-cleaning function on your
range uses the Automatic Timer to
set the length of time needed to

clean whether you wish to clean

immediately, or delay the cleaning

untfl

low energy times such as during

the night. See page 22.

Questiom

Q. How can I use my Minute

her

cooking easier?
A.

Your Minute Timer will help

time total cooking which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food

will cook in covered containers

even though you can’t see any

steam.
Q. Must the Clock be set on

correct time of day when I wish
to use the Automatic Timer for
baking?

A. Yes,

or Stop dials to turn on and off at

set times during timed functions.
Q.

Can I use the Minute Timer

during oven cooking?
A. The Minute Timer can be used

during any cooking function. The
Automatic Timers (Start and Stop
dials) are used with TIME BAKE
and SELF-CLEAN functions.

Q. Can I change the clock while

I’m Time Cooking in the oven?
A. No.

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

and

Awers

to make my surface

if you wish to set the Start

The clock cannot be changed

14

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them

properly. Read over the directions

for the Automatic Oven Timer so
you understand its use with the
controls.

2. Check oven interior. Look at
the shelves. Take a practice run at

removing and replacing them properly,
to give sure, sturdy support.

3.

Read over information and tips

that follow.

4. Keep this book handy so you can

refer to it, especially during the

first weeks of getting acquainted

with your range.

Oven Controls

Oven Interior Shelves Oven Light

The shelves are designed with stop­locks so that when placed
on the shelf supports, they (a) will
stop before coming completely

from the oven, and (b) will
when removing food from or
placing food on them.

TO ~MOVE

oven, lift up

forward with stop-locks along
of shelf

shelf is cool before touching.

TO REPLACE

insert shelf with stop-locks resting
on shelf supports. Push shelf toward
rear of oven; it will fall into place.
When shelf is in proper
stop-locks on shelf will run under

shelf support when
forward.

Shelf

Positiom

shelves from the

rear

supports:

Be certain that

shelves in oven,

of

shelf

shelf,

pos~tion,

correctly

not tilt

pull

top

is pulled

(on models so equipped)

I Ile

light comes on automatically
when the door is opened. On models
with oven window, use switch to
turn light on and off when door
is closed.

Switch is located on front of door.

Lamp Over Surface Unit

(on models so equipped)

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

The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE, BROIL,

CLEAN and OFF. When you turn
the knob to the desired setting, the
proper heating units are then
activated for that operation.

OVEN
temperature you set, from WARM

(150°F.)

at CLEAN

The Oven Cycling Light

until the oven reaches your selected

tempemture,
ttle

PREHEATING the oven, even to
high temperature 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
on the indicator light and put food in
the oven promptly after light goes out.

TEMP

maintains the

to BROIL

then goes off and on with

oven unit(s) during cooking.

(550°F.)

(880°F.).

necessa~, keep an eye

and also

glows

The oven has four shelf supports
marked A (bottom), B, C and D

(top).

Shelf positions for cooking

food are suggested on Baking,

Roasting and Broiling pages.

15

When cooking a food for the first

time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,

may “drift” from the factory setting
and differences in timing between
an old and a new oven of 5 to 10
minutes are not unusual and you
may be inclined to think that the new
oven is not performing correctly.
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
oven it replaced.

How to Set Your
for

Baki~

Step 1:

certain to leave about 1 inch of
space between pans and walls of

oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.

Step

BAKE and OVEN TEMP knob to
temperature on recipe or in Baking
Guide.

Step

Place food in oven, being

2:

~rn

OVEN SET knob to

3: Check food for doneness

~~e

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

How to

~me

Bake

that you set. Examples of
Start (oven turns on now and you
set it to turn off automatically) or
Delay

Stirt

and Stop (setting the

oven to turn on automatically at a

later time and turn off at a preset
stop time) will be described.

How to Set

tiediate

tiediate

start

N~E:

sure the hands of the range clock
show the correct time of day.

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

Step 1:

knob on STOP dial and turn pointer
to time you want oven to turn off;
for example
should beat the same position as
the time of day on clock.

Step

TIME BAKE. Turn OVEN TEMP

knob to oven temperature, for
example
immediately and will stop at the
time you have set,

How to Set

md Stop

Before beginning make

To set Stop Time, push in

6:00.

The Start Dial

2: ~m OVEN SET knob to

250°F.

The oven will start

Why

Start

Step 1:

on START
to time you want oven to turn on,
for example 3:30.

Step

knob on STOP dial and turn pointer
to time you want oven to turn off,
for example
recipe called for two and one-half
hours of baking time.

N~E:

later than time shown on range clock
and Start dial.

Step

To set start time, push in knob

did

and turn pointer

2: To set Stop Time, push in

6:00.

This means your

Time on Stop Dial must be

3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to

250°F.

or recommended

temperature.
Place food

and automatically the oven will be
turned on and off at the times you
have set.
and remove food from oven.

N~E:

Delay Stirt, Oven Indicator Light
comes on when the timer is set.

in oven, close the door

~m

OVEN SET to OFF

When setting oven for

The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times

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.

16

BaMq

1.

Aluminum

quic~y.

Guide

Dans

conduct heat

For most conventional

baking, light, shiny finishes give best

results because they help prevent

overbrowning.

For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.

2. Dark or
glass cookware
heat, which may result in dry, crisp which cook longer than 30 to 40

crusts. Reduce oven heat

lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.

non-shinv

finishes and

gen~rally absorb

25°F.

if

3. Preheating the oven is not
necessary,

-

minutes. For food with short

e~pecially

alwavs

for foods

cooking times, preheating gives
best appearance and crispness.

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

-

Bread

Biscuits

(lA-irr,

thick)

Coffee cake

Corn bread or muffins
Gingerbread

Muffins
Popovers

Quick loaf bread
Yeast bread (2 loaves)

Plain rolls
Sweet rolls

Cakes

(without shortening)
Angel food

Jelly

roll

Cakes

Bundt

cakes

Cupcakes
Fruit cakes
Layer

Layer, cbocolate
Loaf

Cookies

Brownies
Drop
Refrigerator
Rolled or sliced

Fruits,

Desse~

Other

Baked apples
Custard

Puddings, Rice

Pies

Fromrr

Meringue

One crust

rwo

crust

Psstrv

shell

Miscellaneous

Baked potatoes

Scallooed

dishes

Souffl;s

Shiny Cookie Sheet

Metal

Pan

Pan with

Glass

Metal

Psrrs

Loaf or

Pan

Shiny
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin
Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans

Aluminum Tube Parr
Metal Jelly Roll Pan
Metal or Ceramic Parr

Metal or Ceramic Pan
Shiny Metal Muffin Pans

Metal or

~be

Shiny Metal Parr with

satin-finish bottom
Shiny Metal Parr with
satin-finish bottom

Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet

Glass or
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Casserole

Foil Parr on Cookie Sheet
Spread to crest edges
Glass or Satin-finish Metal

Glass or Satin-finish Metal
Glass or Satin-finish Metal

Set on Oven Shelf
Glass or Metal Pan

C,lass

Shelf

hsition

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, A

A, B

B
B

A, B, C
A, B, C

B

Oven

Temperature

400°-4750
350°-4000
400°-4500

350°

400°-425”

375°

350°-3750

375°-4250

375°-4250

350°-375”

325°-3750

375°-4000
325°-3500

325°-3500

350°-3750

n5°-300”

350°-3750

350°-3750

350°

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

350°-400”
300°-3500

325°

400°-4250

325°-3500

400”-425°
400°-4250

450°

325°-400”
325”-375°
300°-3500

Time,

Minutes

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

24

hrs.
20-35
25-30

40-@

25-35

10-20

6-12

7-12

30-60
30-60

50-90

45-70

15-25

40-60
40-60

12-15

60-90
30-60

30-75

Comments

Canned, refrigerated biscuits fake

to4

minutes less time.

2

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin

fix,

or bake at

then at
Dark metal or glass give deepest

browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.

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

Paper liners produce more moist

crusts.

Use

300°F.

individual cakes.

Bar cookies from mix use same time.

Use Shelf C and increase temp.

25”F.

to

Reduce temp. to
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.

Large pies use
time.

quictiy

To

400°F.

Custard fillings require lower
temperature, longer time.

Increase time for large amount
or sire.

450°F.

350°F.

and Shelf B for

50°F.

brown meringue, use

for 8 to 10 minutes.

for 25 minutes,

for 10 to 15 minutes.

for more browning.

300°F.

for large

400”F.

and increase

small

or

17

Roasting

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

Roasting temperatures, which

should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.

Roasting is
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating

the oven is working properly. )
Roasting is easy; just follow
these steps:

Step 1:

place, fat side up, on roasting rack

in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.

Step

A or B position. No preheating is

necessary.

really

a baking

Check weight of meat, and

2: Place in oven on shelf in

Step

4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes to allow
roast to firm up and make it easier
to carve. Internal temperature will
rise about 5° to
for temperature rise, if desired,
remove roast from oven at 5° to
less than temperature on guide.

N~E:

BAKE, as described on page 16, to
turn oven on and off automatically.

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

You may wish to use TIME

For Frozen

c

Frozen roasts of beef, pork,

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

● Thaw most frozen poultry before

roasting to ensure even doneness.
Some commercial frozen poultry

can be cooked successfully without
thawing. Follow directions given
on packer’s label.

10°F.;

to compensate

Roasfi

10°F.

Questions and Answers

Q.

Is it necessary to check for

doneness with a meat thermometer?
A.

Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.

Q.

Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice if

allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.

Q.

Do I need to preheat my
oven each time
or poultry?

A. It is rarely necessary to preheat

your oven, only for very small
roasts, which cook a short length
of time.

Q. When buying a roast, are

there any special tips that would
help me cook it more evenly?

A. Yes.

thickness as possible, or buy rolled
roasts.

Q.

“tent” when roasting a turkey?

A.

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

Buy a roast as even in

Can I seal the sides of my foil

Sealing the foil will steam the

I

cook a roast

300°F.

Step 3:

and OVEN TEMP to

poultry may be cooked at

for best browning.

Turn OVEN SET to BAKE

325°F.

Small

375°F.

18

Roasting Guide

Roasting

1.

Position oven shelf at B for
small-size roasts (3 to 7
at A for larger roasts.

2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until

just before roasting.

thermometer for more accurate
doneness. (Do

not

thermometer in stuffing. )

Us; mea;

place

lbs.

) and

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

4. Standing time recommended for
roasts is 10 to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to
temperature rise,’ if
roast from oven at 5° to

10°F.;

to

com~ensate

desir~d,

remove

10°F.

for

less

than temperature on guide.

Rozen roas~

5.

conventionally roasted by

10 to 25

minutes

can be
per pound

adding

mor~

time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.

Oven

NW

Meat

Tender cuts; rib, high quality sirloin tip,
rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or
Ham, precooked 325°

Ham, raw
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minu

Wultry

Chicken

Chicken pieces

Turkey

shouider*

or Duck

Temperature Doneness

325°

325° Rare:

325°
325°

325°

325°
375°

325°

Rare:

Medium:
Well Done:

Medium:

Well Done:
Well Done:
Well Done:

To Warm:

Well Done:

tes

per pound to times g

Well Done:
Well Done:

Well Done:

Approximate Roasting

in Minutes per %und

3 to 5-lbs. 6 to
24-30

30-35
35-45

21-25
25-30 24-28
30-35

35-45
35-45

10 minutes per pound (any

Under

10-lbs.

20-30

iven

above.

3 to 5-lbs. Over 5-lbs.

35-40 30-35
35-40

10 to K-lbs.

20-25

~me,

18-22

22-25
28-33

20-23 130”-140°

28-33
3040
30-40

weigbt)

10 to t5-lbs.

17-20 170°

Over

15-20

8-lbs.

K-lbs.

Internal

Temperature “F

130°-1400

150°-1600
170°-1850

150°-1600
170°-1850

170°-1800
170°-1800
125°-1300

185°-1900
1s5°-1900

In thigh:

185°-1900

19

Broiling

Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most
of meat can be broiled. Follow
these

steps to keep spattering and

smoking to a minimum.

Step 1:

ed~e,
bo~h

may be trimmed, leaving layer
about 1/8” thick.

Step 2:

in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch

Step3: Position shelf on recommended

shelf position as
Guide on opposite page. Most
broiling is done on-C position, but
if your range is connected to 208
volts, you may wish to use higher
position.

If meat has fat or gristle near

cut vertical slashes

about 2“ apart. If

Place meat on broiler rack

fish

and tender cuts

through

desired,-fat

su~ested

in Broiling

fire.

Step

6: Turn food only once
cooking. Time foods for first

Der

Broiling Guide.

L

Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)

Step

7: Turn OVEN SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.

duri

sidt

ing

e

Use of Aluminum Foil

Questions &

Q. Why should I leave the door
closed when broiling chicken?

A. Chicken is the only food

recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the
chicken to cook evenly throughout.

When broiling, is it necessary

Q.

to always use a rack in the pan?
A. Yes.

the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay

cooler, thus preventing excessive
spatter and smoking.

Q. Should I salt the meat before
broiling?

A. No.

and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.

Using the rack suspends

Salt draws out the juices

Answem

;ven

which allows

Step

4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.

●

.*

g

❑

Step

5: Turn both OVEN SET and

OVEN

Preheating units is not necessary.
(See notes in Broiling Guide.)

TEMP

knobs to BROIL.

●

*+ ~~• ‘ ,,

~v

G

a

.

,,

1.

If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.

~

ALWAYS BE CERTAIN
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.

2. DO

N~

place

asheetof

aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.

MOLD

Q.

Why are my meats not turning

out as brown as they should?
A. In some areas, the power

(voltage) to the range maybe low.
In these cases, preheat the broil
unit

for

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

Broiling Guide. Turn food

only once dufing broiling.

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

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.

mat

from sticking?

20

Broiling Guide

Broiling

1.

Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.

2. Oven door should be ajar for
foods except chicken; 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.

all

To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.

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

5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.

6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.

Frozen Steaks

7.

can be
conventionally broiled by
positioning the oven shelf at next

lowest shelf position and increasing

cooking time given in this guide

1 k times per side.

8. If your range is connected to
208 Volts, rare

steab

maybe broiled
by preheating broil heater and
positioning the oven shelf one
position higher.

Food
Bacon

Ground Beef

Dmre

Well

Beef Steaks

Rare

Medium (1 to

Well Done
Rare 1

Medium

Well Done

Chicken I

Bakery

Produck

Bread (Toast) or 2 to 4 slices
Toaster Pastries I pkg. (2) cut-side-up and brush with butter, if

English Muffins 2 (split)

hbster

Tails 2-4

(6 to

8-Oz. eacb)

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

bmb

Chops

Medium
Well Done about

Medium
Well Done

Wieners

and similar
precooked sausages,
bratwurst

Quantity and/or Shelf
Thickness

1/2-lb.

(about 8

thin slices)
l-lb. (4 patties)

1/2

to

M

-in, thick

l-inch thick

l%-lbs.

)

Position

c

c

c
c
c

‘A-in.

(2

to 2’/z-lbs.

thick

)

c

c

c

whole

(2 to

2Y2-lbs.

split lengthwise with melted butter. Broil with skin

),

A

c
c

B

l-lb.

fillets k to

1/2-in. thick

l-in. thick

Y2

inch)

2 (

2 (l-in. thick)
about I lb.

2(1 inch)

10

to 12 oz.

2 (1 Y2 inch)
about I lb.

l-lb. pkg. (10)

c

B

c

B

c
c

c

B

c

First Side Second Side

Time, Minutes

3

‘/2

7

7 7

Time, Minutes

3

4-5

9

13

10
15

25 20-25
35

1

Y2-2

3-4

13-16

5 5

8 8

10

13

8

7-8

14-16

10-15

Do

turn over.

10

13

4-7

10
10

17

6

4-6

12-14

1-2

‘/2

9

13

1/2

10

not

Commen@

Arrange in single layer.

Space

evenly.

Up to 8 patties take about same time.

Steaks less than I inch
before browning. Pan frying is
recommended.

Slash

fat.

Reduce times about 5 to 10 minutes per
side for cut-up chicken. Brush each side

down first

Space

desired.

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

Handle and turn very carefully.

Brush with lemon butter before and
during cooking if desired. Preheat
broiler

Increase times 5 to 10 minutes per side
for 1 ‘/z-inch thick

Slash fat.

Slash fat.

If desired, split sausages in half
lengthwise; cut into 5

and

evenly. Place English muffins

to

increase browning.

cook

through

broil with door closed.

or

home cured,

to

6-inch pieces.

21

Opemting

the Self-Cleaning Oven

Before Setting Oven
Controls, Check These
Things:

Step 1:

Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
Note: Shelves will discolor after

the self-clean cycle.)

Step

2:

Wipe up heavy soil on oven
bottom. If you use soap, rinse
thoroughly before self-cleaning to
prevent staining.

0

B

0

c

Step 5:

The aluminum or
enameled drip pans that came
with your range can be cleaned
automatically in the self-cleaning
oven, but the aluminum pans may
eventually change color. Wipe off

boilovers

before placing two pans,

down,

Caution:

around the surface units should
never be cleaned in the
cleaning oven. Neither should
reflector pans of foil or shiny
chrome.

that are not stuck on

on each oven shelf.

Chrome trim rings

porcelain-

upside

self-

How to Set Oven
for Cleaning

Step 1:
Turn OVEN SET and OVEN

TEMP knobs to CLEAN.

will snap into final position when
the CLEAN location is reached.

Controls

Step

2:

Slide the
right as far as it will go.

Step 3:
Set the automatic oven timer:

c

Make sure both the range clock

and the START dial show the
correct time of day. When the
START knob is pushed in and
turned, it will “pop” into place
when the time shown on the range
clock is reached.

●

Decide on cleaning hours necessary.

-.,

-a

LA~H

. . .

HANDLE to the

\

*

A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Oven Light

Step 3:

●

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
water to run down
in top of door (C). Never use a

commercial oven cleaner in or
around self-cleaning oven.

● Clean top, sides and outside front

of oven door with soap and water.
Do not use abrasives or oven
cleaners.

Step

4:
Close oven door and make sure
oven light (D) is off.

tirough

openings

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

●

Add these hours to present time
of day, then push in and turn
dial clockwise to this desired stop
time. CLEANING light glows,
showing cleaning is starting.

The LOCKED light
indicating oven is hot and door
cannot be opened. Oven door and
window get hot during self-cleaning.
DO

N~ ~UCH.

will

S~P

glow,

22

Follow These Steps after
Self-Cleaning

After cleaning is complete, the
oven door will stay locked until the
oven cools and the LOCKED light
goes off. This takes about 30
minutes.

Step 1:

When LOCKED light is off, slide
the LATCH HANDLE to the
far as it will go and open the door.

Step

2:

Turn OVEN SET knob to OFF.

Step

3:

Turn OVEN

NOTE:

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
dial to this desired “stop” time.
Oven will automatically turn on
and off at the set times.

TEMP

To start and stop cleaning

//

left

as

knob to WARM.

Questions and Answers

Q. Why won’t my oven clean
immediately even though I set
all the time and clean knobs
correctly?

A.

Check to be sure your

dial is set

range clock. Also check to be

sure LATCH HANDLE is moved

to the right.
Q.

If my oven clock is not
working, can I still self-clean
my oven?

A. No.

Timer uses the range clock to help
start and stop your self-cleaning
cycle.

Q.

Can I use commercial oven
cleaners on any part of my
self-cleaning oven?

A. No

be used around any part of this
oven. If you do use them and do not
wipe the oven absolutely clean, the
residue can scar the oven surface
and damage metal parts the next
time the oven is automatically
cleaned.

Q.

Can I clean the Woven Gasket
around the oven door?

A. No,

a good oven seal and care must be
taken not to rub, damage or move
this gasket.

Q.

After having just used the

oven, the LOCKED light came
on and I could not move the

LATCH HANDLE. Why?
A.

After several continuous

temperature bakings or broilings,
the LOCKED light may come on.

The oven door can’t be latched for
self-cleaning while the LOCKED
light is on. If this happens, let the

oven cool until the LOCKED light
goes off. Then the oven door can
be latched for self-cleaning.

Q.

What should I do if excessive

smoking occurs during cleaning?
A.

This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows

to rid room of smoke. Allow the

to the same time as the

Your Automatic Oven

cleaners or coatings should

this gasket is essential for

START

high-

oven to cool for

before opening the door. Wipe up
the excess soil and reset the clean
cycle.

Q.

Is the “crackling” sound I

hear during cleaning normal?

A. Yes.

and cooling during both the

cooking and cleaning functions.

Q.

during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings.

Failure to wipe out excessive soil

might also cause an odor when

cleaning.

Q.

lines on the enameled surface of
my oven?

A. This is a normal condition,

resulting from heating and cooling
during cleaning. They do not affect
how your oven performs.

Q.

oven after cleaning?

A.

a deposit which is ash. It can be
removed with a damp sponge or
cloth.

Q.

easily. What is the matter?
A.

shelves may become so clean they
do not slide easily. If you wish

shelves to slide more easily,
dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports.

Q.

gray after the self-clean cycle. Is
this normal?

A. Yes.

the shelves may lose some
and discolor to a deep gray color.

Q.

while the oven is self-cleaning?
A. Yes.

cleaning, you can use the cooktop

just as you normally do.

This is the metal heating

Should there be any odor

What causes the hair-like

Why do I have ash left in my

Some types of soil will leave

My oven shelves do not

After many cleanings, oven

My oven shelves have become

After the self-clean cycle,

Can I cook food on the

While the oven is

at least one hour

slide

luster

cooktop

self-

23

Care and Cleaning

(See Cleaning Guide on pages 28 and 29.)

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

Cooktop

The porcelain enamel cooktop is
sturdy but breakable if misused.
This finish is acid resistant.
However, any acid foods spilled

(such as fruit juices, tomato or
vinegar) should not be permitted
to remain on the finish.

Cleaning Under the Range

The area under the range can be
reached easily for cleaning by

removing the bottom drawer. To
remove, pull drawer out all the way,

tilt up

th~

front and remove it. To
replace, insert glides at back of
drawer beyond stop on range glides.

Lifi drawer if necessary to insert

easily. Let front of drawer down,
then push into close.

-

Removable Oven Door

w

\\

Surface

Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, stay-up units lift up
and lock in the up position, and
plug-in units are removable.

Caution: Be sure all controls are
turned to OFF and surface uniti
are cool before attempting to lift
or remove them.

After lifting the stay-up units or
removing plug-in units, remove the
trim rings and drip pans under the
units and clean them according to
directions in the Cleaning Guide on
pages 28 and 29. Wipe around the
edges of the surface unit openings.
Clean the area below the units.
Rinse all washed areas with a damp
cloth or sponge.

Shy-Up

(on

Shy-up units cannot be removed.

Uni@

Uni@

models so equipped)

Plug-In

(on models so equipped)

Plug-in units can be removed.

Lift a plug-in unit about 1“ above
the trim ring—just enough to grasp

it—and you can pull it out.

Do not lift a plug-in unit more
than

flat on the trim ring when you
plug it back in.

Repeated lifting of the plug-in

unit more than 1“ above the trim
ring can permanently damage
the receptacle.

UniG

1!’

If you do, it may not lie

/

f

To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;

lifi

door up and away from hinges.

To REPLACE, grasp door at sides.
Line up door with hinges and push

door firmly into place.
Note: Upper oven door on Model

RH758

is not removable.

You can lift a stay-up unit upward
about 6“ and it will lock in the up
position.

To reposition the

● Replace the drip pan and trim

ring into the recess in the cooktop.

. Put the trim ring in place over the
drip pan. The drip pan must be
under the trim ring.

. Guide the surface unit into place

so it fits evenly into the trim ring.

sby-up

24

unit:

R

R

To replace a plug-in unit:

● First place the drip pan, then the

trim ring into the surface unit cavity
found on top of the cooktop so the
unit receptacle can be seen through

the opening in the pan.

●

Insert the terminals of the plug-in

unit through the opening in the drip

pan and into the receptacle.

● Guide the surface unit into place

so it fits evenly into the trim ring.
Note: The drip pan must be under

tie

trim ring.

CAUTION

Q Do

not attempt to clean plug-in

surface units in

an

automatic

dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

●

Do not bend the plug-in surface

unit plug terminals.

●

Do

not attempt to clean,

adjust

or
in any way repair the plug-in
receptacle.

Oven Vent Duct

Your range is vented through a duct
located under the
unit. Clean the

rizht

rear surface

duct-often.

Lamp Replacement

CAUTION: Before replacing
your oven lamp bulb, disconnect
the electric power for your range
at the main fuse or circuit

breaker panel.

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

The oven lamp (bulb) is covered
with a

~lass

is

held;n

place with a bail-shaped

wire. Remove oven door, if desired,

to reach cover easily.

Be sure to let the

removable cover which

Oven

Lamp—

Non-Self-Cleaning Upper
Oven On HI/LOW Range

(Model
To remove:

● Disconnect electric power to

range at main fuse or circuit
breaker panel.

. Hold glass cover and remove
screw. Pull glass cover forward,
then down and remove.

●

appliance

RH758)

Replace lamp with 40-watt

lamp.

~-@9F.*

.,.

: ,,-

@

.,.

.,

.) .,

-

> ,:-,:.

-

ii

,U

,1

!

-

-0

‘<’

‘d”

To remove:

● Make sure unit is cool.

● Lift up right rear surface unit.

● Remove drip pan

●

Lift out oven vent duct.

To replace:

o

Place the part over the oven vent

located below the
opening of the duct uncle; the round
opening in the drip pan. It is

important that the duct is in the
correct

position

.

vapors from the oven can be

released during oven use. NOTE:

Never cover the hole in the oven
vent duct with aluminum foil or

anv

other material. This prevents

th~

oven vent from working properly

during any cooking cycle.

and

ring.

cooktop

with

so moisture and

To remove:

●

Hold hand under cover so it

doesn’t fall when released. With

fingers

of same hand. firmly

ba;k

wire bail until it

clear;

push

;over.

Lift off cover. DO NOT REMOVE

To replace:

●

Tuck extension on glass cover

into back of lamp opening.

●

Fit cover over opening and

replace washer and screw. (When

ANY SCREWS. removing and replacing cover, if

●

Replace bulb with 40-watt home

appliance bulb.

To replace cover:

●

Place it into groove of lamp

thermostat tube should be moved

out of place, be certain it is returned
to its proper horizontal position,
and about 1/2 inch from cover. )

●

Connect electric power to range.

receptacle. Pull wire bail forward
to

c~nter

of cover until it snaps into

Cooktop Surface Lamp

place. When in place, wire holds
cover firmly. Be certain wire bail is
in depression in center of cover.

WHEN CHANGING A
COOKTOP LAMP, DO NOT
TOUCH THE METAL AT ENDS

●

Connect electric power to range.

OF LAMR

1.

Hold glass panel assembly and

remove the three screws from metal

frame which holds top of assembly

in place.

2. Hold assembly in both hands,
lower it until it is removed.

25

3. Remove lamp(s) and replace
with bulb of the same wattage. Lift

glass panel assembly into place and

replace screws in top of assembly
to hold it in

place.

4. Connect electric power to range.

Care and

Cleani~(~ontin~ed)

To

~~

h

*M-~* Oven

(Model RH758-These

cleaned in the self-clean oven.)

Place shelf from upper oven on

either shelf of self-clean oven. (Shelf

may have to be shifted slightly so
shelf stops do not interfere with

placement of panels.)

Slide out oven bottom;

unit slightly makes this easier to do.

Lift back panel and remove. Place

bottom

so soiled sides face 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

Upper Oven tick

pa~

can be

lifiing

md

back panels back-to-back

Wnek

in

bake

Upper Oven

Replace panels in any order

desired. Be certain oven bottom

is replaced so notch is at right,
and “feet” on bake unit rest in

depressions in panel. Replace

broiler reflector so “open side”

is toward bottom of oven.

Adjwting

Use time given on recipe when
cooking for first time. Oven
thermostats may “drift” from the

factory setting over the years, and
5 to 10-minute differences in timing
between an old and a new oven are

not unusual. Your oven has been set

correctly at the factory and is more

apt to be accurate than the oven

which it replaced. However, if you

find that your foods consistently

brown too little or too much, you

may make a simple adjustment in

the OVEN

PULL KNOB OFF SHAFT. LOOK

AT BACK OF KNOB AND

CURRENT SETTING BEFORE

MAKING ANY ADJUSTMENT.

To increase temperature, turn

toward RAISE; to decrease, turn

toward LOWER. Each notch

changes temperature

Follow appropriate instructions

below or at right to adjust your

oven thermostat.

Oven Thermostat

TEMP

thermostat knob.

N~E

10°F.

2. After adjustment is made, press
monitor
knob to range, matching flat area
on knob and shaft.

Recheck oven performance before
making an additional adjustment.

1.

screws on back of knob.

2. Move pointer one notch in
desired direction. Tighten screws.

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

oven performance before making
an additional adjustment.

fidy

against knob. Return

Pull off knob. Loosen both

1.

Remove knob, and hold so pointer
is at top of knob. Using a pot holder
or similar material, hold “skirt” of
knob firmly in one hand. Grasp
handle of knob in other hand. Note
position of pointer and turn handle
to move pointer toward Raise or

Lower. Pointer is designed not to
move easily. If it is seated so it is
difficult to move, pointer maybe
loosened slightly. Insert a thin

screwdriver, knife blade or similar

instrument and lift up end of
pointer slightly.

26

Exhamt

System

This Cooking Center has a built-in
exhaust system equipped with a
damper, a two-speed exhaust
blower and removable filters.

Exhaust openings are located over

cooking top and in hood over oven.
The exhaust system functions only

when the blower is operating. The

switch for the exhaust system is
beneath the control panel. For high
speed, push switch once; for low
speed, push switch twice; and to
stop blower, push switch once
in sequence.

When blower is operating and hood
over upper oven is closed, it
exhausts over surface units only.
When blower operates with hood in
open position, it exhausts through
openings over surface units and
over oven at the same time.

THE EXHAUST SYSTEM
SHOULD BE OPERATED

WHENEVER ODORS, VAPORS

OR SMOKE ARE

~

BE THE RESULT OF A
COOKING OPERATION.
START FAN AT BEGINNING
OF COOKING.

EXPE~ED

To open hood above the oven,
up handle on hood; to close, push
down on handle. Use hood in its
fully extended position whenever
vapor or smoke results from
cooking, such as when pan broiling
or frying on
information on use of surface units.

the

surface units. See

lift

~lters

Two filters are located over cooking

top and one behind hood extension.

Filters are removable for cleaning.
Filters become soiled over a period

of time. The efficiency of your
exhaust system depends on how
clean the filters are. Frequency of

cleaning, or replacing, depends on

the type of cooking you do, but

filters should be cleaned AT LEAST
ONCE A MONTH. Also, frequently
clean the grease-laden surfaces
adjacent to the filters.

To clean,

solution. Light brushing may be
used to help remove
and dust. With careful use and
handling, filters will last for years.

Howeve~,

necessary, obtain a filter from
your dealer.

agitate in hot detergent

imbedded soil

if replacement becomes

Remove and Replace Filters

1. Cooking top: Place

recess at front edge of filter; push
filter to rear until front edge clears
the exhaust opening; lower the
front and remove. When clean,
replace. Place edge of filter against
spring at rear of exhaust opening.
Push to rear, lift front edge, and let
spring push filter forward into place
under edge of exhaust opening.

2. Hood: Extend hood as far as
possible, or remove hood extension

if desired; see illustration below.

Place fingers on each side at
bottom of filter. Press filter to left
until it clears the holder on right

side, then 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
slips behind holder.

Non-vented models also have a

replaceable Charcoal Filter located
behind Hood Filter. Replace as
needed with Part No.
available from your
supplier.

firlger

in

WB02X7692

Hotpoint

Motor

The blower motor is permanently
lubricated; it does not need oiling.

To Remove and Replace Hood Extension

1. To remove,

as it will open.
Hook a finger behind flexible bar at

each side of hood extension and

move toward center of hood to
move pins out of holes. Hood
extension can be removed.

2.

To clean,

detergent solution. Rinse and dry

with soft cloth.

extend hood as far

wash with hot

3.

To replace,

circle flanges into side of hood.
Secure one side at a time. Align

pin with
extension, then push pin through
holes. This secures hood extension

so it cannot be removed by mistake.

fit bottom of

holes in bracket and hood

r.

27

half-

1

FLEXIBLE BAR

HOOD EXTENSION

PIN

~H

N

M

d

Cleaniq

Guide

Note: Ut range/oven parts cool before touching or handling.

PART

Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs:

Range Top and Oven

Outside Glass

Metal, including

Brusbed
Cooktop,
~ims

and

(Hi/bw

Upper Oven)

Removable Oven
Panels, Shelves,
Broil Reflector

Porcelain Enamel
and Painted

Finisb

Chrome

Chrome Side

fiim

Strips

Model

Surface@

~

MATERIALS

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Dishwasher

●

Mild Soap and Water

●

Soap and Water

●

Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

USE

GENERAL DIRECTIONS

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

N~E:

The bake unit is hinged and can be

residue, or ash accumulates around the bake unit, gently wipe around the unit with warm

DO N~ clean in
cleaning oven.

tbe

self-

Drain fat, cool pan and rack slightly. (Do not let soiled pan
and rack stand in oven to cool.) Sprinkle on detergent. Fill

lified

gently to clean the oven floor. If

spillover,

wter.

the pan with warm water and spread cloth or paper towel
over the rack. Let pan and rack stand for a few minutes.
Wash; scour if necessary. Rinse and dry. OPTION: The
broiler pan and rack may also be cleaned in a dishwasher.

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

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,

DO N~ USE steel wool,

Wash, rinse, and then polish with a dry cloth.

abrasives, ammonia, acids or
commercial oven cleaners.

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
clean

shelf.

self-

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

DO NOT USE oven cleaners,
cleansing powders, or harsh
abrasives. These might

scratch the surface.

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.

~lish

with a dry cloth.

Oven Door*

●

Soap

and Water

DO NOT

USE oven cleaners,
cleansing powders or harsh
abrasives.

INSIDE OF DOOR: On self-cleaning ovens, clean ONLY
the door liner outside the gasket. The door is automatically
cleaned if the oven is in the self-cleaning cycle. DO
rub or damage gasket. Avoid getting soap and water on the
gasket or in the openings on the door. On non-self cleaning
ovens, entire inside of oven door can be cleaned with soap
and water. Rinse well.

NOTE: Soap left on liner causes additional stains when
oven is reheated.

OUTSIDE OF DOOR: Use soap and water to thoroughly
clean the top, sides and front of the oven door.

Oven Gasket*

Oven

Lined

For self-cleaning oven

●

Soap and Water

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 to avoid additional stains.

soiling, use your self-cleaning cycle often.

For Non-Self-Cleaning
Oven (upper oven on
model

RH75gVK)

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking
meat) will prolong the time between major cleaning. Rinse thoroughly.

liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin
layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn
spots. Rinse well. Wipe off any oven cleaner

tbat

gets on thermostat bulb. When rinsing oven

after cleaning also wipe thermostat bulb.

Oven Vent Duct

Soap and Water

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

●

and dry and replace. (Opening should match opening in drip pan. )

*Spillage of marinades, fruit juices, tomato sauce and basting materials containing acids may cause discoloration.

immediately, with care

being

taken to not touch any hot

potiion

of the

oven.

When the surface is cool, clean and rinse.

Spillovers

N~E:

Soap left on

should be wiped up

N~

For heavy

28

PART

Shelves
(See

Self-Cleaning

Oven Directions)

Calrod@

Surface

Unit Coils

MATERIAN TO USE

●

Soap and Water

GENERAL DIRECTIONS

Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil,
by hand and rinse thoroughly.

DO

N~

handle the unit

before completely cooled.

DO NOT

the plug-in units in the

cieaning

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

DO

dishwasher.

attempt to clean

oven.

NW

wash in

self-

Spatters and spills burn away when the coils are heated. At
the end of a meal, remove all utensils from the
and heat the soiled units at
minute and switch the units to
materials on the coils. Wipe off any cleaning materials with
a damp paper towel

before

HI.

ht

the soil burn off about a

OFF.

Avoid getting cleaning

heating the

Calrod”

Calrod”

unit.

clean

unit

Storage Drawer

Chrome-Plated

him

Rings

%rcelain

Enamel or

Aluminum Drip

Wns

●

Soap and Water

I

●

Soap and Water

●

Stiff-Bristled Brush

●

Soap-Filled Scouring Pad
(Non-metallic)

●

Soap and Water

●

Soap-Filled Scouring Pad

G

Plastic Scouring Pad

For cleaning, remove drawer by pulling it all the way open, tilt up the front and
with

damp

cloth or

sponge

and replace. Never use harsh abrasives or scouring pads.

DO N~ clean on the self­cleaning function. Rings
will discolor.

Drip pans can be cleaned in self-cleaning oven, but aluminum pans may eventually change
color. Drip pans can also be cleaned in dishwasher or by hand—after pans cool slightly,

sDrinkte

on detergent. wash or scour with hot water, rinse and dry.

Clean as described below or in the dishwasher.
Wipe all rings after each cooking so unnoticed spatter will

not “burn on” next time you cook. To remove “burned-on”
spatters use any or all cleaning materials mentioned. Rub

lightly

with scouring pad to prevent scratching of the surfice.

lifi

out.

Wipe

29

-

m

-~=

~

Questions?

Use This Problem Solver

PROBLEM

OVEN WILL N~ WORK

OVEN LIGHT

NW

DOES

FOOD DOES
BROIL PROPERLY

FOOD DOES NOT ROAST
OR BAKE PROPERLY

WORK

N~

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the electrical outlet.
The circuit breaker in your house has been tripped, or a fuse has been blown.
Oven controls not properly set.

Door

lefi

in locked position after cleaning.

Light bulb is
Bulb is defective. Replace.
Switch operating oven light is broken. Call for service.

OVEN SET knob not set at BROIL.
OVEN TEMP knob not set at BROIL.
Door not

Improper shelf position being used. Check Broiling Guide.

Necessary preheating was not done.
Food is being cooked on hot pan.
Utensils are not suited for broiling.
Aluminum foil used on the broil pan rack has not been

as recommended.
OVEN SET knob not set on BAKE.

OVEN TEMP knob not set correctly.
Shelf position is incorrect. Check Roasting or Baking Guides.

Oven shelf is not level.
Incorrect cookware or cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during roasting.

loose.

lefi

ajar as recommended,

fitted

properly and slit

CALROD”

NOT

PROPERLY

OVEN WILL
SELF-CLEAN

OVEN DOOR
WON’T

SURFACE UNITS

FUN~IONING

LA~H

N~

Surface units are not plugged in solidly.

Trim rings and drip pans are not set securely in the range top.

Surface unit controls are not properly set.

Automatic timer

and the

The

Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting.

A thick pile of

which could have insulated the area from further heat.

Latch not moved to the right.

Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned

indicates oven is too hot from previous use and door won’t latch. To cool oven,

open door wide, then Latch can be moved,

OVEN SET knob must beat CLEAN or OFF before Latch can be moved.

S~P did

S~P

If you need more help.. call, toll free:
GE Answer Center”

8W6262W

consumer information service

dids not set or not set properly. Clock must be set to time of day

must be set and advanced beyond the time noted on oven clock.

dial was not advanced for long enough.

spillover

when cleaned leaves a heavy layer of ash in spots

30

If You Need Service

To obtain service, see your warranty
on the back page of this book.

We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.

FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.

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

Manager, Consumer Relations

Hotpoint

Appliance Park

Louisville, Kentucky 40225

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

Major Appliance
Consumer Action Panel

20 North

Chicago, Illinois 60606

Wacker

Drive

—

—

31

—

YOUR HOTPOINT RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

I

check to establish warranty period

WHAT IS COVERED

WHAT IS N~ COVERED

FULL ONE-YEAR WARRANTY

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

in your home to repair or replace

any part of the range that fails

because of a manufacturing defect.

c

Service trips to your home to

teach you how to use the product.

Read your Use

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

GE Answer

800.626.2000
consumer information service

. Improper installation.

and

Centerc)

Care material.

This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Hawaii
and Washington,
warranty is the same except that it is
LIMITED because you must pay to
ship the product to the service shop

or

for the service technician’s travel

costs to your home.
All warranty service will be provided

by our Factory Service Centers or
by our authorized Customer
servicers during normal working
hours.

Look in the White or Yellow Pages
of your telephone directory for
HOTPOINT FACTORY SERVICE,
GENERAL
FACTORY SERVICE or HOTPOINT
CUSTOMER

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose
or used commercially.

● Damage to product caused

by accident, fire, floods or acts
of God.

WARRANTOR IS NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

Care”

ELECTRIC-HOTPOINT

C,4RE@

SERVICE.

Some

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

To know what your legal rights are in

Part No.
Pub. No. 39-4637

9-89

164D2092P030

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.

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

your state, consult

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

your local or state consumer affairs office or

your state’s Attorney General.

RB734J RH758VK

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RB735GJ RS742J
RB737J

RS743GJ