GE RB740G Use and Care Manual

Download

Page 1

How to

get

the best from

YouRange

Conten@

Aluminum Foil Anti-Tip Device

Appliance Registration Canning Tips

Care and Cleaning Cleaning Guide

Clock/Timer Consumer Services

Electronic Controls Energy-Saving Tips

Features Installation Instructions

Leveling

Model and Serial Numbers Oven

Baking/Baking Guide Broiling/Broiling Guide

Control Settings Door Removal

Light; Bulb Replacement 15, 23

3,30

23,24

16, 17

6,7

30-33

18, 19 21,22

16,

Safety Instructions Surface Cooking

Control Settings Cooking Guide

Cookware Tips

Warranty Back Cover

Installation 30-33

3,4

8-14

13, 14

Use and Care

&Installation

of model

RB740G

Preheating Roasting/Roasting Guide 20

Self-Cleaning Instructions 25-27 Shelves

Thermostat Adjustment

Problem Solver

15,23,28

5, 19

GE Answer

800.626.2000

Center”

Page 2

Help us help you...

IMPORTANT

Before wing your range, read this book

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

carefuily.

Write down the model and serial numbers.

You’ll find them on a label on the front of the range behind the storage drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

calls

If you received a damaged range...

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

29.

It lists causes operating problems that you can correct yourself.

ofminor

If you need service...

To obtain service, see the Consumer Services page in the back 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

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 20 North Wacker Drive Chicago, Illinois 60606

demils—including

Panel

SAFETY

INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking

Toxic

Water and Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such

subsances.

The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

Enforcement

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using

Men

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

●

Use this

intended use

appliance

only for its

as described in this

manual.

●

Be sure your appliance is

properly

ins~ed

and grounded

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

●

Don’t attempt to repair

an!

or replace range unless recommended in this book.

part of your

is specifically

All other servicing should be referred to a qualified technician.

●

Before petiorming

servicq

RANGE AT THE HOUSEHOLD

DIS~~ON

BY OR

C~CWT

DISCONNECT THE

PO-

REMO~G SW~H~G

BREAKER.

any

SUPPLY

P-

THE FUSE

OFF THE

G–Mranges

tip

and ~ury codd tit.

To prevent

accidenti

tipping of the

;.&

range,

it to the

or floor by

ins~ing

Anti-Tip device check [f the

supplid.

devic~ is instied

and engaged properly, remove the drawer and inspect the rear leg. Make sure it fits securely into the slot in the device.

If you pull

the

range out from the

wall for any reason, make sure

the rear leg is returned to its position in the device when push

the

range back.

attach

the

levetig

you

●

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

stand or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe personal

CAUTION: ITEMS OF

~TEWT ~

SHOULD

~ CAB~E~

RANGE OR ON THE

BACKSPLASH OF A

RANG&C~LDREN CL~ING

RANGE ~ REACH COULD BE

~~D.

●

Never wear loose-fitting or hanging garments the appliance.

material could be brought in contact with hot solid disk elements and may cause severe burns.

Use only dry pot

moist or damp pot holders on hot from steam. Do not let pot holders touch hot solid disk

elements. Do not use a towel or

other bulky cloth.

●

For your safety, never use your appliance for warming or heating

●

Storage in or on

ammablematerids

stored in an oven or near solid

disk elements.

●

Keep hood and grease filters

clean

and to avoid grease fires.

ti~is

appliance.

alone—

allow anyone to climb,

i~ury.

CHILDREN

S~RED

ABOVE A

ON THE

~EMS

SE~OUSLY

whtie

using

Flammable

igniti

holders—

surfices

may result in burns

the room.

appliance—

should not be

to maintain good venting

● Do not store or use

combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

not let cooking grease or other flammable materials accumulate in or near the range.

Do not use water on grease fires. Never pick up a flaming pan.

Smother flaming pan on solid disk element 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 multi-purpose dry chemical or foam-type

●

elements or interior surface of oven.

fire

extinguisher.

not touch solid disk

These

surtices

maybe hot enough to burn even though they are dark in color. During and

afier

use, do not touch, or let clothing or other flammable materials contact solid disk elements, areas nearby solid disk elements or any interior area of the oven; allow sufficient time for cooling first.

Potentially hot surfaces include the

cooktop cooktop, sutiaces

and areas facing the

oven vent opening and

near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

●

men

cooking pork,

the directions

exacdy

and always cook the meat to an internal temperature of at least

1~~.

This assures that, in the remote possibility that trichina may be

present in the meat, it will be

kitied

and the

meat

will be

safe

to eat.

Page 4

IMPOmmT

SAFETY INSTRUCTIONS

Oven

● Do not touch interior

surfaces of oven.

elements may be hot even though they are dark in color.

surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool.

●

Stind

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

●

Don’t heat unopened food

contiers

could could burst, causing an injury.

●

Keep oven vent duct

unobstructed.

●

Keep oven free from grease

buildup.

●

Place oven shelf in desired

position

in the oven. Pressure

bufld

up and the container

whtie

shelves must be handled when hot, do not let potholder contact

heating units in the oven.

●

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

● When using cooking or

roasting bags in oven,

the manufacturer’s directions.

not use your oven to dry

newspapers.

can catch fire.

●

Don’t

use

anywhere in the oven except as

described in this book.

could result in a fire damage to the range.

Heating

In@rior

antior

oven is cool.

she~

to the

eyes.

If overheated, they

ahuninum foil

Misuse

hard

●

Do not use aluminum foil

to line oven bottom or solid disk elements, except as suggested in manual. Improper instigation of

these liners may result in a risk of electrical shock or fire.

Self-Cleaning Oven

●

Do not clean the door gasket before reading special cleaning instructions on page 25.

The

door gasket is essential for a good

carefil

seal. Be

not to rub, damage

or move it.

● Do not use oven

cleanem.

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

any

pafi

of the oven.

●

clan only

Use and Care Book.

●

Before remove broiler pan and other cookware.

●

Listen for fan.

parts listed in this

self+leaning

the oven,

A fan noise should be heard during the cleaning cycle. If not, cdl a

serviceperson

before

self-

cleaning again.

Smface CooKng Elementi

● Use proper pan size-This

appliance is equipped with one or more solid disk elements of different size. Select cookware having flat bottoms large enough to cover the solid disk element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of

clothing. Proper relationship of cookware to solid disk

element will also improve

efficiency.

●

Never leave solid disk elements unattended at high heat settings.

Boilover

smoking and greasy that may catch on fire.

causes

spillovers

(continu~)

●

Don’t assume that you know

all

how to operate range.

Some features may work

parts of the

differently from those on your previous range.

●

Clean cooktop with caution.

If a wet sponge or cloth is used to wipe spills on a hot cooking area, be burn. Some cl

carefil

to avoid steam

~rs

can produce noxious fumes if applied to a hot surface.

● Do not cook on a broken

cooktop.

Spillovers

or cleaning solution may penetrate a broken cooktop and create a risk of

electrical shock. Contact a

qualified technician immediately should your cooktop become

broken.

●

Only certain types of glass, glass/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 minimize the possibility

of burns,

ignition of flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby solid disk elements.

●

Mways

element to OFF before removing cookware.

●

Keep an eye on foods being

fried at HI or

● Use of decorative

covers on solid disk elements is not recommended.

turn so~d disk

HI heats.

meti

If a covered element is turned on, element burnout could result.

● When flaming foods are

under the hood, turn the fan

off. The fan, if operating, may

spread the flame.

Page 5

WORT~T

Ene~y-Sa@ ~ps

SAFETY

INSTRUCTIONS

(continued)

. Foods for frying should be as

dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use little fat for effective

shallow or

deepfat

frying.

Filling the pan too full of fat can cause

spillovers

when food is

added.

If a combination of oils or

fak

will be used in frying,

stir together before heating, or as fats melt slowly.

●

Always heat fat slowly,

and

watch as it heats.

●

Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the

smoting

SAVE

point.

TH~E

INSTRUCTIONS

Surface

Use cookware of medium-weight aluminum, with tight-fitting covers and flat bottoms which completely

cover the heated portion of the

surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

●

Watch foods when bringing them quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in their shells, bring water and eggs to boil, then turn to off position and cover cookware with 1 id to complete the cooking.

●

Use correct heat for cooking task: HI—for rapid boil (if time allows,

do not use high heat to start). MEDIUM HI—for quick

browning.

MED—for slow frying.

WARM—to finish cooking most quantities, simmer—double boiler heat and special for small quantities.

LO—to maintain serving temperature of most foods.

Cooting

Oven

●

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, listen for the beep, and put food in oven promptly preheated.

removing food.

●

door openings. Keep door open as short opened.

●

before starting the self-cleaning operation.

●

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 amount of time.

●

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

Cooting

Preheat oven only when

afier

the oven is.

Always turn oven off before

During baking, avoid frequent

time as possible if it is

Be sure to wipe up excess spillage

Cook complete oven meals

Use residual heat in the oven

warm oven, using

●

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

Page 6

Features of Your Range

Model

~740G

Page 7

Feature Index

Explained

on page

1 Solid Disk Element Controls 2 “ON” Indicator Light for Solid Disk Elements 3 CANCEL button

(push it to cancel any oven operation)

4 Electronic Controls

Automatic Oven Timer

(turns your oven on and off for you automatically)

Oven Control and Thermostat

Clock Minute/Second Timer

(lets you time any kitchen function, even when

the oven is in use)

Oven “On” Indicator Electronic Display

5 Set Knob

(lets you set oven temperature, clock timer and HI or LO broil)

6 Oven Light Switch

(lets you turn interior oven light on and

7 Oven Vent

(area mav get

Panel

hot

during

of~

oven use)

16.17

16, 17

16 16

16, 17

4 8 Solid Disk Element 9

Cooktop

10 Oven Shelves

(easily removed or repositioned on shelf supports)

Oven Shelf Supports 12 Broiler Pan and Rack 13 Removable Oven Door

(easilv

removed for oven 14 Oven Door Gasket 15 Storage Drawer 16 Model and Serial Numbers (on oven

frame behind 17 Anti-Tip Device

Bake Element

19 Broil Element

20 Oven Interior Lizht 21 Latch-Lock Lever

storage

cleanin~)

drawer)

8, 11,23

15,23,28

21,23,28

25 28

3,30

18,28

21,28

15,23

25-27

Page 8

Surface Cooting

Before Using Your

The top working surfaces of solid disk elements have a protective coating which hardened before using the elements for the first time. To harden this coating, the solid disk elements should be heated without a pan for a short period of time at HI setting.

~neral

Using a solid disk element is quite

similar to using an electric coil, with which you probably are familiar. With both types of surface units you will enjoy the cleanliness of electricity and the benefits of retained heat in the elements. However, there are differences.

●

Solid disk elements do N~ glow

red, even at HI setting.

●

Solid disk elements reach temperature a little slower, and hold heat longer than conventional elements. Solid disk elements have very even heat distribution. Since solid disk elements hold heat longer, you may wish to turn the element off sooner, and take advantage of the residual heat. The amount of residual heat is dependent upon the quantity and type of food, the material and thickness of the pan and the setting used for cooking.

Information About Solid Disk Elemenh

Cooktop

must

for the First

● The red dot in the center of

the solid disk element indicates built-in temperature limiters that automatically reduce the heat if a pan boils dry, if the element is turned on without a pan or if the pan is not making enough contact with the surface of the element. The red dots will wear off with use without affecting the performance of the elements.

●

There is retained heat in the element. On cool before cleaning element area.

●

you a step closer to easier cleanup, because the cooking surface is sealed against spills and there are no drip pans or burner box to clean.

●

You must use

bottomed cookware, not cookware that

Improper cookware will cause unsatisfactory cooking results.

~me

There will be some smoke and odor; this is normal. Heating of the solid disk element will change the stainless steel trim rings to a gold color.

T HE SOLID DISK ELEMENT PROTEmIVE COATING MUST BE HARDENED TO HELP ELEMENT OVER ITS LIFE.

boilovers,

Solid disk element cooking takes

warped, convex, or concave.

wait for element to

proper flat

PROTE~

THE

Page 9

Infinite Heat

Your solid disk elements and controls are designed to give you an infinite choice of heat settings for solid disk element cooking.

At both OFF and HI settings, there is a slight niche. When turning the control knob to either of these positions, you will feel the control

“click” into the niche.

When cooking in a quiet kitchen, you may hear slight “clicking” sounds—an indication that the heat settings you selected are being maintained.

Switching heats to higher settings always results in a quicker change than switching to lower settings.

Controk

Cooting

Guide for

Using Heat Settings

HI—Bring water to boil. MEDIUM HI–Fast fry, pan broil;

maintain fast boil on large amount of food.

MED—Saute and brown; maintain

slow boil on large amount of food. WARM–Cook after starting at HI;

cook with little water in covered pan.

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

NOTE:

1. At HI or MEDIUM HI, never leave food unattended. cause smoking; greasy may catch fire.

2. At LO or WARM, melt chocolate, butter on small unit.

Cooktop

temperatures increase with the number of elements that are on. With 3 or 4 elements turned on, surface temperatures are high, so be careful when touching the

cooktop.

Boilovers spillovers

How to Set the

Step 1:

push in.

Step

counterclockwise to desired heat setting.

Grasp control knob and

2: Turn either clockwise or

Controk

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

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

Page 10

Solid Disk Element Cookware

For cooking on solid disk elements, the use of appropriate cookware is very

●

Aluminum cookware conducts

heat faster than other metals.

●

Cast iron and coated cast-iron containers are slow to absorb heat, but generally cook evenly at LO or

MED heat settings.

●

Glass cookware should be used only as the manufacturer describes.

importint.

●

Don’t use pans with rounded bottoms. They don’t have enough contact with the solid disk element

to cook properly.

~ps

,..

)

“’’r’”

~ ,,;~.j:.

●

Place only dry pans on the solid disk element. Do not place lids on the element, particularly wet lids.

‘;:..,::,::i

. Do not use a wire trivet or any

other kind of heat-retarding pad

between the cookware and the

element.

●

Good pans have a thick, flat bottom which absorbs the heat from the element. The thick, flat bottom provides good heat distribution from the element to the food. This cooking process requires little water, fat or electricity.

●

Pans with thin, uneven bottoms do not adequately utilize the heat coming from the element. The food to be cooked may burn and require more time and electricity. You would also have to add more fat or water.

Wns

with uneven bottoms are not

suitable.

● Use pans of the correct diameter

only. They should be slightly larger than the solid disk element so

spillovers will cooktop

element. A damp cloth is sufficient to remove the spill. Pans should not overhang more than 1 inch beyond the element.

~k.

flow onto the

and not bake onto the

.’ ‘“

‘“ -

. . . . . . .

‘

“

,::;’’”.:

●

To optimize cooking time and energy usage, you should use a pan that is sized correctly for the cooking process, with a well-fitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and spillage can flow onto the solid disk element.

●

Some special cooking procedures require specific cookware such as pressure cookers, deep fat fryers, etc.

All

cookware must have flat

bottoms and be the correct size. The

cookware should also be covered,

if applicable to the cooking process.

●

Except in pressure cooking

with water and water-bath canning, canning pots should not extend more

than 1 inch beyond the surface of a

solid disk element and should have

flat bottoms. When canning pots do not meet this description, the use of the HI heat setting causes excessive heat buildup and may result in damage to the Canning Tips” on page 12 for further information.

cooktop.

See “Home

To check how a pan will perform on a solid disk element:

Put 1 inch of water into the pan.

2. Bring water to a boil and observe the pattern of the

bubbles as the water comes to a 4. Bubbles localized in only a boil.

3. A uniform pattern of bubbles

across the bottom of the pan

confirms a good heat transfer and a good pan.

portion of the bottom indicate uneven contact of the pan to the element, uneven heat transfer or an

unsuiuble

pan.

Page 11

Surface

CooHng

Questiom

May I can

on my solid disk elements? 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 solid disk element. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units. Follow our recommendations in the Home Canning Tips section.

Why

element smoke when I first turn it

This initial smoking is both normal and necessary. A rust preventative is applied to each element at the factory. When the unit is turned on for the first time, the coating will burn off the element

areas. This takes approximately five minutes and should be done without any cookware on the element. Otherwise, the coating will stick to the pan.

Amwers

foods and preserves

but only use cookware

does the solid disk

on?

Q. Why is the cooktop hot to the touch?

A. More heat is transferred to the

cooktop by the solid disk elements than by conventional coils because the elements are clamped securely to the cooktop. This, of course, eliminates inside the cooktop chassis. The

secret to keeping the cooktop comfortably cooler is to turn the cooktop on only after the cookware and its contents are placed on the element. More heat will then be transferred to the cookware and the food rather than the cooktop. The cooktop temperature will not cause damage to the cabinets, countertops or cookware.

Why am I overcooking my food with the new solid disk elements?

A. The solid disk elements are

very energy-efficient and retain heat much longer than conventional coil elements. Food will continue to cook three to five minutes after the controls are turned off. We recommend that you begin cooking at lower settings than you have in the past and gradually increase or decrease heat as desired. The energy savings are significant.

spillovers

from getting

Q. Can I use special cooking equipment, like an orientil wok, on my solid disk elements?

A. Cookware without flat surfaces

is not recommended. The life of your solid disk elements can be shortened and can be damaged from the high heat needed for this type of cooking.

Why is the porcelain finish on

my cookware coming A.

If you set your solid disk element on a heat setting higher than required for the cookware material, and let the cookware sit too long, the cookware’s finish may smoke, crack, pop or burn depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware finish.

the

range cooktop

ofR

Q. Why does it

to cook my food? A. It doesn’t. The extra time it

takes compared to the conventional coil element is measured in seconds, not minutes. These few seconds are due to the greater mass of the element. If the food is cooking slowly, it is because or have an uneven bottom surface. If flat bottom pots and pans are used, cooking performance of the solid disk element closely parallels

that of the coil element with less

energy consumption.

the

tike

a long time

pok and pans are warped

Page 12

Home Canning

~ps

Canning should be done on the solid disk elements only.

Pots that extend beyond one inch of a cooking element’s trim ring are not recommended for most surface cooking. However, when canning with a 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

cooking elements. HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER

FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying— cook at temperatures much higher than boiling water. Such temperatures could eventually harm surfaces surrounding the solid disk elements.

cooktop

Observe Following Points in Canning

Be sure the canner fits over the center of the cooking element. If your range or its location does not allow the canner to be centered on the cooking element, use 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 solid disk element and take too long to boil water.

~GHT

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures arc 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.

smaller-

WRONG

CAUTION: Safe canning requires that

harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

Solid disk cool down more slowly than other conventional elements. Because of this difference, after you have adjusted the controls, it is very the prescribed boil or pressure levels are maintained for the required time.

The solid disk elements have temperature limiters that help prevent damage to the If the bottom of your canner is not flat, the solid disk element can overheat, triggering the temperature limiters to turn the element off for a time. This will stop the boil or reduce the pressure in the canner.

e1emen6 heat up and

importint

to make sure

cooktop.

4. Remember that canning is a process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful when canning.

N~E:

If your range is being operated on 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 tap water for fastest heating of large quantities of water.

low

power (voltage),

Since you must make sure to process the canning jars for the prescribed time, with no interruption in processing time, you cannot can on solid disk elements if the bottom of your canner is not flat enough.

Page 13

Surface Cooking Guide

Suggested Heat Settings

Food Beverages

cocoa

Coffee Percolator-type

Breads

French Toast, Pancakes, Grilled Sandwich

Butter Cereals

Cornmeal, Grits, Oatmeal

Meat, Fish, Poultry

Bacon Sausage Patties

Swiss Steak, Pot Roast, braised

Chicken. fried

(See illustrations of control knobs on page 9.)

Stirt at Setting

WARM—heat milk. Cover. HI–bring water to perk.

MEDIUM HI—preheat skillet 4-8 minutes.

LO—allow

HI—cover, bring water

HI—cook” until just starting to sizzle.

HI—melt fat, then 4-5 to brown. Add

HI—melt fat, then 4-5 to brown chicken,

cuver.

about

5 to 10 minutes to melt.

a boil.

liquid

Complete at Setting

LO—finish heating. LO–maintain gentle but steady perk.

MEDIUM HI—finish cooking.

WARM—add cereal and finish timing

LO according to package directions.

MEDIUM HI–finish cooking.

LO to WARM—simmer until tender, covered.

LO to WARM

—cc)ok

until tender.

Chicken, Shrimp

Deep-fried

Lamb Chops, Hamburgers, Link Sausage, pan-fried Thin Steaks

Stewed Chicken, Corned Beef, Tongue,

Pastas

Macaroni,

Noodles,

Spaghetti

Popcorn

ctc.—

Simmering

HI—heat oil.

H1–preheat skillet, then grease lightly.

HI—bring liquid to steaming.

boil

Hi—bring salted water to a utensil, add pasta slowly so boiling does not stop.

HI—heat, until popcorn starts to pop.

in a covered

HI—maintain temperature.

MED

MED to MEDIUM HI–brown meat and cook to desired doneness.

LO to WARM–covered, cook tender. (Water should slowly boil. ) For very large amounts, MED heat maybe needed.

MEDIUM HI to HI—maintain a rolling boil, cook until tender. be needed throughout entire cooking time.

WARM to

For

large amounts, HI may

keep water at rolling boil

MED—finish

until

popping.

fork

Page 14

Suggested Heat Settings

Food

Rice

HI—cover, bring water to a boil.

Start at Setting

Chocolate

Desserts

Candy WARM to MED—cook. Pudding and Pie Filling

Eggs

Cooked-in-Shell

Fried, Scrambled Poached

Sauces

Soup, Stews

Vegetables

Fresh

LO—allow about 10 to 15 minutes to melt through, stir to smooth.

WARM to MED—cook according to package directions.

HI—cover

HI—melt butter, add eggs. HI—bring water to boil, add eggs. HI—melt fat.

HI—heat up liquid.

HI—cover, bring salted water to a boil

e~s

with cool water, bring to a boil. OFF—time accordingly, for soft-cooked 3 to

Complete at Setting

LO-cover, finish timing according to package

directions.

Follow recipe.

4 minutes or hard-cooked 15 to 20 minutes. LO—stirring to desired doneness. LO—finish cooking. WARM to

LO—simmer.

WARM to MED—cook 10-30 minutes, depending on tenderness of vegetable.

MED—finish cooking,

Frozen

Fried

Deep-Fat Frying

In-Pouch

Saute

N~E:

Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.

HI—cover, bring salted water and vegetables

to a

boil.

HI—preheat skillet and oil or fat.

I HI-heatoil.

HI–cover, bring water to a boil.

HI—heat

oil

melt

butter; add vegetables.

WARM to MED—cook according to time on package.

WARM to MED—cook until desired tenderness is reached.

MEDtoHI-maintaintemperature.

WARM to on package.

WARM to MED—cook until desired doneness is reached.

MED—firrish

timing as directed

Page 15

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 Electronic Controls so you

understand how to use them.

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

removing and replacing them pro~rly,

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 Shelves

The shelves are designed with

Iocks

so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop”

position. Place the cookware on the shelf, then slide the shelf back

into the oven. This will eliminate

reaching into the hot oven.

stop-

you

Shelf Positions

Each oven has four shelf supports– A (bottom), B, C and Shelf positions for cooking are suggested on Baking and Roasting pages.

(top).

Oven Light

The light comes on automatically when the oven door is opened. Use the switch on the upper control

panel to turn the light on and off

when the door is closed.

To remove the shelf

oven, pull the shelf toward you, tilt front end upward and pull it out.

To replace,

support with stop-locks (curved extension of toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and

push it all the way back.

place shelf on shelf

shel~ facing up and

from the

Page 16

Electronic

Oven

“on”

The word “ON” is displayed when BAKE or BROIL button is energized. It goes out when oven CANCEL button is pushed or when oven shuts off automatically.

The oven operation is controlled electronically. The following

instructions tell you how to operate

the electronic controls.

Controh

Indicator

To Set the Clock

1. Push CLOCK button.

To Set the Minute/Second Timer

1. Push TIMER button.

2. Turn SET knob to desired amount of time (up to 9 hours and 59 minutes). The Minute/Second Timer will begin to count down within a few seconds.

3. When time Tone (3 long beeps) will sound and

the display will again show the time

of day.

isup,

the End-of-Cycle

To Bake

Push BAKE button.

2. Turn SET knob until desired temperature is displayed.

A one-second beep will sound when the oven has preheated to and stabilized at selected temperature.

When finished baking, push

oven CANCEL button.

Note:

To recall what temperature you have selected while the rising temperature is being shown, push and hold the BAKE button. The selected temperature will be shown while you hold the BAKE button. The

actual

oven temperature will

be shown after a few seconds. You can push the CLOCK button

to display time of day without canceling the oven operation.

2. Turn SET knob to correct time of day. Clock is now set. The clock must be set to the correct time of day for accurate automatic oven timing operations.

Note:

The Minute/Second Timer is

a reminder only and will not operate

the oven.

You can use the Minute/Second Timer whether or not the oven is being used. The Minute/Second Timer does not interfere with oven operations.

To Cancel the Timer

Push and hold TIMER button for three seconds. This will clear the Minute/Second Timer function.

To Broil

Push BROIL button.

2. Turn SET knob until your choice of HI BROIL or LO BROIL

is visible in the display.

When finished broiling, push the oven CANCEL button.

(cantinued next page)

Page 17

Automatic Oven Timer

The oven timer will automatically start and stop your oven cooking or self-cleaning operation for you.

For automatic oven cooking:

1. Push COOK TIME button.

2. Turn SET knob to set length baking time.

Push BAKE button.

4. Turn SET knob to set desired temperature.

When cook time is reached, the End-of-Cycle Tone will sound and the oven will turn off.

During automatic cooking:

●

You can push the STOP TIME button to find out when the End-ofCycle Tone will sound and the oven will turn off.

●

You can push the CLOCK button to display time of day without canceling the oven operation.

Delay Starting an

Automatic Oven Operation

If a delayed cooking operation is desired:

1. Push COOK TIME button.

Set length of baking time with

SET knob.

3. Push STOP TIME button.

Turn SET knob to time of day when baking should be completed. Do not set a stop time that is less than the length of cooking time plus the current time of day.

Push BAKE button.

6. Turn SET knob to desired temperature.

When stop time is reached, the End-of-Cycle Tone will sound and the oven will turn off.

Caution: Never let food sit in the oven for more than 4 hours before cooking starts.

is ideal for the growth of harmful bacteria. Be sure oven light is off because heat from the bulb will speed bacteria growth.

Note:

You can push the TIME button to find out when the oven will turn off. Push and hold the COOK TIME button to find out when the oven will turn on.

If a delayed self-cleaning oven operation is desired, see

Room temperature

S~P

page

26.

How to Change a

fiogram

When a function has been entered, you can recall what has been programmed by pushing the corresponding function button. The messages in the display show you which function is currently being displayed. While the function is displayed, you can change it with the SET knob. You can change any programmed function at any time.

Tones

End-of-Cycle Tone (3

one second on, one second shows that a timed oven operation has reached STOP TIME or that the Minute/Second Timer has counted down.

Attention Tone

beeps, l/4-second on, l/4-second off, until proper response is given): will sound if oven has only been partially programmed. For example,

if you have selected a cook time but no temperature, you will hear the Attention Tone until you select a temperature or push CANCEL.

Notification Tone

second beep): indicates oven has stabilized at selected temperature.

Key Tone

beep): sounds when any button

is pushed.

Function Error Tone

very rapid beeps, 118-second on,

l/4-second failure code. Cancel Function Error Tone by pushing the CANCEL button. If the Function Error Tone starts again (after about 15 seconds), call for service. Disconnect the range electrical supply to stop the tone.

If the function error occurred

while

Electr~nic Con~rol ~push

CANCEL button and try again.

To Cancel the Tone...

want an audible tone when you push a button, you can eliminate the Key Tone by pushing and holding the

CANCEL button until you hear a

short beep (in approximately two

seconds). To activate the tone again,

push and hold the CANCEL button once more until you hear a short beep. Canceling or activating the tone should only be done when there

is no oven operation programmed.

Pushing the CANCEL button will

clear all functions except the Clock

and Minute/Second Timer.

(single, l/10-second

ofo:

display will show a

you

were pro~ramming the

long

beeps–

ofo:

(series of short

(single,

one-

(series of

the

If you don’t

Page 18

Bating

How to Set Your Range

for Baking

Position the shelf or shelves in the oven. If cooking on two shelves at the same time, stagger the pans for best heat circulation.

2. Close oven door.

3. Push the BAKE button and turn the SET knob until desired temperature is displayed. If preheating is desired, do not put food in the oven until a one-second beep sounds to tell you the oven is preheated.

4. Open door and place food in oven on center of shelf. Allow at least 2 inches between edge of

bakeware

and oven wall or adjacent

cookware.

5. Close oven door.

6. Check food for doneness at minimum time on recipe. Cook

longer if necessary. Push CANCEL

button and remove food.

Shelf Positions

Most baking is done on the second shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the second and fourth sets of supports

(B& D) from bottom of oven. Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking

●

measure the ingredients carefully. If you are using a package mix, follow label directions.

~ps

a tested recipe and

Do not open the oven door during a baking operation—heat will be lost and the baking time might need to

be extended. This could cause poor

baking results. If you must open the door, open it partially-only 3

or4

inches—and close it as quickly as possible.

●

Do not disturb the heat circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10 by 12 inches at the most, on a lower shelf several inches

below

the food.

Do not place

foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES Burning around edges

●

Edges of crust too thin.

●

Incorrect baking temperature.

Bottom crust soggy and unbaked

●

Allow crust and/or filling to cool sufficiently before fill . Filling may be too thin or juicy.

●

Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)

●

Ingredients and proper measuring affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a pie crust could cause soaking.

Pie

filling runs over

●

Top and bottom crust not well sealed together.

Edges of pie crust not built up

high enough.

●

Too much filling.

●

Check size of pie plate.

Pastry is tough; crust not flaky

●

Too much handling.

●

Fat too soft or cut in too fine. Roll dough lightly and handle as

little

as possible.

ing

pie shell.

CA=S

Cake rises higher on one side .

Batter spread unevenly in pan.

●

Oven shelves not level.

●

Using warped pans.

Cakes cracking on top

●

Oven temperature too high.

●

Batter too thick, follow recipe

or exact package directions.

●

Check for proper shelf position.

●

Check pan size called for in recipe.

Improper mixing of cake.

Cake falls

●

Too much shortening, sugar or

liquid.

●

Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients.

●

Cake not baked long enough or baked at incorrect temperature.

●

If adding oil to a cake mix, make certain the oil is the type and amount specified.

Crust is hard

●

Check temperature.

●

Check shelf position.

Cake has soggy bottom

●

Undermining ingredients.

●

Shortening too soft for proper

creaming.

●

Too much liquid.

COOHES

Doughy center; heavy crust on surface

●

Check temperature.

●

Check shelf position.

●

Follow baking instructions carefully as given in reliable recipe or on convenience food package.

●

Flat cookie sheets will give more even baking results. Don’t overcrowd

foods on a baking sheet.

●

Convenience foods used beyond their expiration date.

Browning more noticeable on

one side

●

Oven door not closed properly,

check gasket seal.

●

Check shelf position.

layer

BISCUI~

streak

Page 19

Baking Guide

Aluminum pans conduct heat

quicHy.

baking, light, shiny finishes give best results because they help prevent

overbrowning.

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

For most conventional

For best browning

Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat

25°F.

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

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

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

Food

Bread

Biscuits ( %-in. thick)

Coffee cake

Corn

bread

Gingerbread

Muffins

Popovers

Quick

Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening)

Angel food Jelly

Sponge

Cakes

Bundt

Cupcakes

Fruit cakes Layer L~ycr,

Loaf

Brownies Drop Refrigerator

Rolled or

Fruits, Other

Baked apples

Custard Puddings, Rice

and

Pies

Frozen

Meringue

Onc

Two crust Pastry shell

Miscellaneous

Baked

Scalluped

or muffins

loafhread

roll

cakes

chocolate

sliced

I)esserts

Custard

crust

potatoes

dishes

Snufll;s

Container

Shiny Cookie Sheet

Pdn

Shiny Metal satin-finish bottom

Cast

lronor

Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass orCast-iron Cups

Metal Metal or Glass

Shiny Oblong Shiny

Oblong or

Aluminum Tube Metal Jelly Roll Metal or Ceramic

Metal or Ceramic Pan Shiny Metal

Metal

Pan

Tube Shiny Metal satin-finish bottom

Sbiny

Metal

satin-tinish bottom

Metal or Glass Loaf Pans

Mctil or

Cookie Sheet

Glass

or Metal

Glass Custard Cups or Casserole

(set in

Glass Custard Cups Casserole

Pan on

Foil

Spread to crust edges Glass or

Glass

or Satin-finish Metal

Glass or Satin-finish Metal

onOven Shelf

Set Glass or Metal Pan

Glass

with

Glass

Glass Lnal Pans

Loaf Pans

Muftin

Muffin Pans

Pan

Pdn

Pan

Muffin

Glass Loaf or

Pan

witb

Pan

with

Glass

Pans

Pan

pan

ofhnt water)

Satin-tinisb

Pdns

Pans

Sbect

Meml

Shelf

~sition

B, C

B B

A. B

B B

A, B

B B B

B, C B. C B, C B, C

B B

A B

A, B

B B

B B B

Oven

Temperature

400-475” 350’-400” 400°-4500

3500

400°-4250

375°

350”-375”

375°-4250

375” -425° 350”-375”

325” -375°

375°-400” 325°-3500

325”-350° 350”-375° 275°-3000

3500-375”

3500-3750

3500

325”-3500 350°-400”

400”-425°

375°-4000

350°-4000 300°-3500

325°

400°-4250

325°-3500 400°-4250

400°-4250

450”

325°-4000

325°-3750

300°-350”

Time,

Minutes

15-20 20-30

20-40 45-55

20-30 45-60

45-60 45-60

IO-25 20-30

30-55

10-15

45-60

45-65 20-25

hrs.

2-4

20-35 25-30 40-60

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 take 2 to 4 minutes less time.

Preheat cast-iron pan

Decrease about 5 minutes formuftin

mix, or bake

tben

350°F.

Dark metal browning,

Forthin rolls. ShelfB may

Forthin

Tw(~-piece pan inconvenient.

Line

Paper

Use individual

Barcoukies from mix use same time

Use

25°F, to 50°F.

Reduce temp. custard. Cook

:ustird

Large pies use time.

To 4W°F.

Custard

~emperaturc,

Increase lime for large

size,

orglass give deepest

roils, Shelf B

pan

with wax

liners produce mnistercrusts

300”F. and

cakes.

ShelfC

and increase temperature

bread

or rice

base 80 to 90 minutes.

quickly brown meringue, usc

for 8 to 10 minutes.

tillings

forcrispcrust

at450°F.

for 25 minutes,

for 10 to 15 minutes.

be used.

may

used.

paper.

Shelf B

for small or

for more browning.

to 30fJ°F. for

400°F. and

require lower

longer time.

ouddirr~

increased

amount

large

witb

Page 20

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 easy, just follow these steps:

Step 1:

second from bottom position (B) for and at bottom position (A) for larger roasts.

Position oven shelf at

small

size roast (3 to 5 pounds)

Step

2: Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will

baste the meat. Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a

good pan

Step

for this. )

3: Push BAKE button and

turn SET knob until desired temperature is displayed. Check the Roasting Guide for temperatures and approximate cooking times.

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. This allows roasts to firm up and makes them easier to carve. Internal

temperature will rise about 5° to

10°F.;

to compensate for temperature increase, if desired, remove the roast from the oven when temperature is 5° to

10°F.

i~s

internal

less than temperature shown on the Roasting Guide.

frozen Roasb

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes additional time per pound (15 minutes additional time 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.

Roasting Guide

Meat

Tender cuts; rib, sirloin tip, rump

Lamb leg or bone-in

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

Ham, raw *For boneless rolled roasts over 6 inches

thick, add 5 given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

bigh

quality

top round*

shmslder*

10 minutes per pound to times

Oven

325°

325° 325° 325°

325°

325° 350”

325°

Doneness

Rare:

Medium: Well Done:

Rare: Medium: Well Done:

Well Done:

To Warm:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per Pound

3 to 5 Ibs. 24-33

35-39 40-45

21-25 25-30 30-35

35-45

17-20 minutes per pound (any weight)

Under 10 27-35

3 35-40 30-35

35-40

10 to B Ibs.

18-25

lbs.

to 5 lbs.

6 to 8 Ibs.

18-22

22-29

30-35 20-23

24-28 28-33

30-40

10 to 15 tbs.

24-27

Over

15-20

Ibs.

Internal

Temperature

130°- 140° 150°-1600

1700-1 85°

130°-1400 150°- 160° 170°- 185°

170°-1800 170°-1800 115°-1250

170°

185°- 190° 185°- 190°

In tbigb:

185°-1900

‘F

Page 21

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1:

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step

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

Step3: ~sition shelfon

shelf position as Guide on page 22. Most broiling is done on D position.

If meat has fat or gristle near

2: Place meat on broiler rack

recommended

su~ested

in Broiling

Step

6: Turn food only once during cooking. Time foods for first side per Broiling Guide.

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: When finished broiling, push the oven CANCEL button. Serve food immediately, and leave

pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

Questions & Answers

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

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 oven which allows chicken to cook evenly throughout.

When broiling, is it necessary 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.

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

Should I salt the meat before

Salt draws out the juices

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.

Step

5: Press the BROIL button and turn the SET knob until your choice of HI BROIL or LO BROIL is displayed. Note: Chicken and ham are broiled at LO BROIL in order to cook food without

overbrowning

it.

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY BROILER RACK, AND SLIT

FOIL~

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 NOT place a sheet of 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.

CONFORM WITH

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 during broiling.

Do I need to grease my broiler

rack to prevent

A. No.

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.

The broiler rack is designed

mat

from sticking?

Page 22

Broiling Guide

Broiling

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 all foods except chicken; there is a special position on door which holds door open correctly.

Forsteaksandchops,

evenly around outside edges of meat.

Bacfm

(;round Beef

Well D(me

Beef Steaks

Rare Medium

Dnne

Well

Rfirc

Medium

Dune

Well

Chicken (450”)

slash fat

Quantity and/or Thickness

1/2

lb. (about 8

thin slices)

lb.

patties)

1/2

to %-in, thick

l-inch thick

to 1% Ibs.

Y2-in.

2 ‘A

2’A Ibs.

thick

lbs.

)

1 whole (2 tu split lengthwise

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

chicken before broiling, or brush with barbecue sauce within the last 5 to 10 minutes of broiling only.

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

Shelf

Position

D D D

Broil

k.irst

Side

Time, Minutes

8-Y

1~.]~

13 10

28-30

Time, Minutes

Sec{md

6-7

6-7 U-Y

6-7

9-12

16-18

n-20

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

Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest

shelf

position and increasing

broiling time given in this guide

times per side.

Side

Comments

Arrange in single layer.

Space evenly. Up to 8

patties

take

about same time

Stetiks

less

than (hr[~ugh before br(~wning.

recommended. Slash

Reduce times about 5 to

for

side with melted butter. first

and

l-inch thick will

fat.

cut-up chicken. Brush

broil with

Broil skin-side-dc~wn

doc~rcl~]sed.

Pan trying is

minutes per

c(~(~k

each side

Bakery

Produchs

Bread

(Toast) or

Tnaster

Pastries

English Muffins

Imbster

Tails

(6to

UZ,

each)

Ham Slices

(precooked)

Pork Chops

Well Dune

bmb

Medium Well Done

WienerSand similar

precot~ked

bratwurst

(450°)

Chops

sausages,

to4

slices

1 pkg. (2)

2 (split) 2-4

l-lb. fillets ‘A to

1/2-in. thick

l-in. thick

(’/2

inch) 2 (l-in. thick) about 1 lb.

2(1 inch) about 10 to 12

(1%

inch)

about I lb.

l-lb. pkg. (10)

OZ.

Space

evenly.

Place

1/2

D() not

turn

4-5 8-Y

4-7

4-6

12-14

1-2

over.

cut-side-up desired.

Cut through back ufshell.

open. Brush with melted butter brniling and after

Handle and turn very carefully.

Brush with lemon butter

and

during

bmilertu

increase

Increase times 5 tu 10 minutes per

for

M-inch thick

Slash fat.

Slash fat

If desired, split sausages in half lengthwise; cut

D c

D D

D c

2-3

3-4

13-16

10-12 12-13

8 10

English muffins

find

brush with butter,

halfuftirne.

broiling,

befc~rc

ifdesircd.

browning.

(Irhomc cured.

into

tc)

6-inch

il”

Spread

bcfi~rc

broiling

Preheat

side

pieces.

Page 23

Care and Cleaning

(See Cleaning Guide on page 28.)

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.

Porcelain Enamel Finish

The porcelain enamel finish is sturdy but breakable if misused. This finish is any food spills (such as fruit juices, tomatoes or vinegar) should not be permitted to remain on the finish.

acid-resis~t.

However,

Broiler Pan &Rack

After broiling, remove the broiler rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprintie the rack while hot with detergent and cover with wet paper towels or a dish cloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven. Do not clean in self-cleaning oven.

Oven Li@t Bulb

The

light

bulb is located on the rear wall of the oven. Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or unplug the range from the electric outlet. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth. If you do, the bulb will break.

Socket

.<A.,1,

Bulb

[

To remove:

. Remove the 2 screws in the lamp cover.

●

Detach lamp cover and remove

bulb.

To replace:

●

Put in a new 40-watt appliance bulb. (Note: A 40 -watt appliance bulb is smaller than a 40-watt household bulb.)

Glass Cover

31/2”

Max. Length

f :1

‘\

/,.<:;,

. . . .

,L:\.>\

stindard

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions.

Afier scrubbing, wash with soapy

water, rinse and dry.

. Install lamp cover. Replace the screws and tighten, making sure

cover fits flush with oven wall.

. Reconnect electrical power to the

range.

Page 24

Care

and

Cleaning

(continued)

Solid Disk Elements

The solid disk elements are made of high strength cast-iron alloy. The trim rings are stainless

The surface has a heat-resistant coating to preserve the surface of the element. After the unit cools, any boiled-over material on the element should be removed as soon as possible with a slightly damp cloth. The element should then be dried by turning it on for a few minutes. After it cools, wipe lightly with cooking oil.

Clean very dirty solid disk elements with a little cleaning powder (such as or with a scouring pad.

The matte maintained by treating it periodically with the Cello packed with your range. Use the applicator to apply a very thin

coating surfac~

element on high for several minutes to bake the polish onto the element. When the element is cool, rub lightly with a cloth or paper towel to remove any excess polish. Before next use, burn off the element by means of a short preheating period. A

slight

will Cooking and pre-delivery factory

testing will permanently change the stainless steel trim ring to a gold

color.

of stainless steel and will not affect the operation or performance of your elements. The stainless steel trim ring can be cleaned with a good quality stainless steel cleaner. This will also restore the trim ring to its original color,

Failure to maintain the solid disk elements as directed will result in defacing the surface over a long period of time, primarily due to corrosion as the elements are made of cast-iron construction. .

black surface can be

Electrol”

polish

~he

element. Turn the

amount of smoke and odor

Gccur.

This is a normal characteristic

until

steel.

Comet@

to the entire

cleanser)

polish

it is reheated.

Do not place covers over the solid disk elements. An element turned on while the cover is in place can permanently damage the Covers can also trap moisture which may cause the elements to rust.

cooktop.

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 the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

Control Knobs

The control knobs may be removed for cleaning.

To remove knob, pull it straight off the stem. If knob is difficult to remove, place a thin cloth (like a

handkerchie~ or a piece of string

under and around the knob edge and pull up.

Wash knobs in soap and water, but do not soak.

—Spring Clip

Clear Groove

‘lb

replace knob, in each side of the knob stem. One of the grooves contains a spring clip

. ., .

and tne otner

the molded rib inside the knob. Fit the molded rib of the knob into the clear groove on the knob stem.

locate

groove ]s

the groove

clear. Locate

Lift-Off Oven Door

The oven door is removable to make the interior more accessible during replacement of the lamp bulb.

To remove the door,

inches to the special stop position that will hold the door firmly on each side and straight up and off the hinges.

Note: Be careful not to place hands between the spring hinge and the oven door frame as the hinge could snap back and pinch your fingers.

To replace the door,

hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

open it a few

open. Grasp

iift

the

do~r

make sure the

Page 25

Care and Cleaning

Opemting

Programmed Cleaning Time:

31A

hours

the Self-Cleaning Oven

Prepare the Oven Before Setting the Controls

The oven must be completely cool

in order to set the self-clean cycle.

Step 1:

Remove the broiler pan, broiler rack, all cookware and any aluminum foil from the oven.

(Oven shelves may be left in the oven. Note: shelves will discolor during the self-clean cycle.)

Step 2:

●

Clean spatters or soil on the oven

front frame (A), under the front

edge of the cooktop, the door liner

outside the door gasket and the

front

edge of the oven cavity (about

1“ into the oven). Use detergent

and

hot water with a soap-filled steel wool pad, then rinse well with

vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a

dry

cloth.

●

Clean top, sides and outside front of oven door with soap and water. Do not usc abrasives or oven cleaners.

Clean the oven door gasket (C) with hydrogen peroxide, using a

soak

clean sponge to Repeated soaking may be needed depending on the amount of soil.

Frequent cleaning will prevent excessive soil buildup. Do not rub the door gasket—the fiberglass material of the gasket has an extremely low resistance to

abrasion. An intact and well-fitting

oven door gasket is essential for

energy-efficient oven operation and

good baking results. If you notice

the gasket becoming worn, frayed

or damaged in any way or if it has

become displaced on the door, you

should replace it.

Make sure the oven light bulb cover

(D) is in place.

the soiled area.

A. Oven Front Frame

B. Openings in Door

C. Oven Door Gasket

D. Oven Light Bulb Cover

Step 3:

the oven door and make

sure the oven light is off.

Oven shelves may be cleaned in the

self-cleaning oven. However, they

will darken, lose their luster and

become hard to slide. Wipe the

shelf supports with cooking oil

after self-cleaning to make shelves

slide more easily.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven.

A combination of any of these products plus the high clean-cycle temperature may damage the porcelain finish of the oven.

Importint

The oven door must be closed and all controls must be set correctly for the clean cycle to

work properly. To help you understand how the clean cycle works, the stages of the cycle are noted below.

Slide the door latch handle

to the right.

2. Set the controls.

3. The words “CLEAN TIME” are displayed. The oven begins to heat, the door

when locking temperature is

reached and the word “LOCK”

is displayed.

If the oven door is not latched, the word “DOOR” is displayed and the oven beeps continuously.

Close the door, touch CANCEL and begin again.

4. When the cycle is over, the word

“CLEAN” goes out and the

oven begins to cool.

5. When the oven temperature has fallen below the locking temperature (about 20-30 minutes

after the word “CLEAN” goes out at the end of the clean

cycle), the word “LOCK” goes out, the door latch handle can be moved to the left and the door can be opened.

6. Listen for the fan noise. If you don’t hear the fan sometime during the self-clean cycle, call

for service before using the clean cycle again.

locks

automatically

31A

hour clean

self-

(c{~ntinued

next page)

Page 26

Care and Cleaning

operating the

self-cleaning oven

Set the Oven for Cleaning

The range must be completely cool in order to set the self-clean cycle.

Slide the latch handle to the right as far as it press slightly on the door to get it to lock properly.

Never force the door latch handle. Forcing the handle may damage the door lock mechanism.

2. Push the CLEAN button.

The display will show “3:30?’ The words “CLEAN TIME” will

be displayed on the left. Within 20 minutes, the words “CLEAN LOCK” will be displayed on the right.

Note:

clean cycle will be finished by pushing the

The word “DOOR” is displayed when you try to set a clean cycle with the door unlatched or when the oven temperature is too high.

will

You can

go. You may need to

find out when the

S~P

TIME button.

(continued)

To Set a Delayed

Slide the latch handle to the right

as far as it will go.

2. Push the

3. Turn the SET knob to time of day when you wish cleaning to be completed (must be more than 31/2 hours later than current time of day).

4. Push the CLEAN button. The words “DELAY CLEAN”

will

be on in the display until the clean cycle starts. After the clean cycle starts, the word “CLEAN” will be on in the display.

Note: During a delayed self-clean operation, you can find out when the oven turns on by pushing and holding the CLEAN button.

S~P

Stirt

TIME button.

To Stop a Clean Cycle

1. Press the CANCEL button.

2. Wait until the oven has cooled below locking temperature (about 20-30 minutes) and the word

“LOCK” is off in the display.

Slide the latch handle to the left

as far as it

You will not be able to open the door right away unless the oven temperature is at a safe you cannot open the oven door immediately goes off, wait about one minute and try again.

will

go.

afier

the word “LOCK”

level.

After Self-Cleaning

When a clean cycle is finished, the word “CLEAN” will be off in the display.

2. Wait until the oven has cooled below locking temperature (about 20-30 minutes) and the word

“LOCK” is off in the display.

3. Slide the latch handle to the left as far as it will go.

You will not be able to open the oven

door unless the oven temperature

is at a safe level. If you cannot open

the oven door immediately

word “LOCK” goes off, wait about

one minute and try again. You may notice some white ash

in the oven. Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a salt residue that cannot be removed by the clean cycle.

If the oven is not clean after one clean cycle, repeat the cycle.

afier the

Page 27

Care and Cleaning

Questions and Answers

Q. Why won’t my oven clean immediately even though I set the

controls correctly? A.

Check to be sure the 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 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. Yes,

a clean sponge to soak the soiled area with hydrogen peroxide. See page 25.

Q. After having just used the oven, the LOCKED light came on and

Latch Handle. Why? A.

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?

Press the CANCEL button. Open windows to rid room of smoke. Wait until the oven has cooled (about 20-30 minutes) and

is off in the display. Wipe up the excess soil and reset the clean cycle.

Your Automatic Oven

cleaners or coatings should

but carefully, and only with

could not move the

After several continuous

This is caused by excessive soil.

the

high-

word LOCK

Q. Is the “crackling” sound I hear during cleaning normal?

A. Yes.

heating and cooling during both the cooking and cleaning functions.

Q. Should there be any odor

during the cleaning? A. Yes, there maybe a slight odor

during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

lines on the enameled surface of my oven?

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

oven after cleaning? A.

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

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.

gray after the self-clean this normal?

A. Yes.

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

This is the sound of the metal

What causes the hair-like

This is a normal condition,

Why do I have ash left in my

Some types of soil will leave

My oven shelves do not slide

After many cleanings, oven

My oven shelves have become

cycle.

After the self-clean cycle,

Oven Thermostat Adjustment

The temperature in your new range has been set correctly at the factory, so be sure to follow the recipe temperatures and times the first few times you bake in your new oven.

If you think the oven should be hotter or cooler, you can adjust it yourself. To decide how much to change the temperature, set the oven temperature 25°F. higher or lower than the temperature in your recipe, then bake. The results of this test should give you an idea of how much the temperature should be changed.

To adjust temperature:

Push the BAKE button.

2. Select a temperature between

500°F.

and

550°F.

with the SET

knob.

3. Quickly (within two seconds, before the BAKE function energizes) push and hold the BAKE button for about 5 seconds. The display show a plus number, a minus number, or

4. Turn the SET knob to adjust the temperature in 5°F. steps. You can raise it until display or lower it shows on display. If the control beeps and flashes, push the CANCEL button and start over.

5. When you have made the desired adjustment, push the CLOCK button to go back to the time of day display or to use your oven as you would normally.

Note:

above will not change the self-clean temperature.

“00~’

“+35°F.” shows on

until ‘~35°F~’

The adjustment described

will

Page 28

Cleaning Guide

N~E: ht

range/oven

park

cool before touching or handling.

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs

Outside Glass Finish

Metal, including

Side Trim and

Trim Strips Porcelain Enamel

Rinted

and

Glass Cooktop

Oven Door*

Oven Gasket* Oven Liner

Surfaces*

MATERIALS ~ USE

●

Soap and Water

●

Soap-Filled Scouring

●

Commercial Oven Cleaner

●

Dishwasher

● Mild Soap and Water

● Soap and Water

●

Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

. Glass Cleaner

●

Soap and Water

●

Soap and Water

Pdd

GENERAL DIRECTIONS

Do not clean the bake unit or

N~E:

The bake unit can be lifted gently to clean the oven floor. If spillover, residue, or ash

broil unit. Any soil will burn

off

when the unit is heated. accumulates around the bake unit, gently wipe around the unit with warm water. Drain fat, cool pan and rack

SI ightly.

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

O~ION:

Pull

The broiler pan and rack may also be cleaned in a dishwasher.

off knobs. Wash

gently

but do not soak. Dry and return controls to

range

(see

page

24).

Clean outside of cooled black glass door with a glass cleaner that does not contain ammonia. Wash other glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If

knobs are removed, do not DO N~ USE steel wool,

abrasiv~, ammonia, acids or

commercial oven cleaners. DO NOT USE oven cleaners,

cleansing powders or harsh abrasives.

These might

scratch the surface.

allow

water to run down inside surface of glass while cleaning.

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

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 dry cloth.

See instructions on page 23.

cleansing powders or harsh abrasives.

USE oven cleaners,

INSIDE OF DOOR: 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

rub or damage gasket. Avoid getting soap and water

on the gasket or

in the openings at the top of the door.

OUTSIDE OF DOOR: Use soap and water to thoroughly

clean the top, sides and front of the oven door. See instructions on page 25. 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 staining. For

heavy

soiling, use your self-cleaning

qcle

often.

Shelves

(See

Self-Cleaning

Oven Directions)

Solid Disk Elements

Storage Drawer

Stainless Steel Trim Rings

*Spillage of marinades, fruit

irnme~iately,

with care being taken not to touch any hot

●

Soap and Water

Shelves can be cleaned in Self-Cleaning oven or dishwasher. For heavy soil, clean by hand and rinse thoroughly.

cloth

●

Soap and Water

●

Cleansing Powder

●

Soap-Filled Scouring Pad

●

Cello

Electrol@

Polish

The solid disk elements should be washed with a damp by wiping over lightly with cooking oil. Clean very dirty solid disk elements with a damp cloth and a little cleaning powder with a scouring pad. The matte black surface can be maintained by treating it periodically with the Cello

and then dried. Finish

Electrol@

polish packed with your range. To use the finish, use the applicator to apply a very thin coating of the polish to the entire element surface.

~rn

the element on high for several minutes to bake the polish to the element. When the element is cool, rub lightly with a cloth or paper towel to remove any excess polish.

●

Soap and Water

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.

●

Soap and Water

●

Stainless Steel Cleaner

iuices,

tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped up

Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” spatters, clean with a good quality stainless steel cleaner.

port[on

of the oven. When the surface is cool, clean and rinse.

Page 29

.~,

Questions?

Use This

Roblem

Solver

PROBLEM

OVEN WILL

WORK

OVEN

COOK PROPERLY

CLOCK AND

MINUTE/SECOND

TIMER DO N~ WORK OVEN LIGHT DOES

N~COMEON

OVEN WILL SELF-CLEAN

DOES NOT

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.

Aluminum foil being used improperly in oven.

●

Oven vent blocked on top of

●

Incorrect cookware being used. Check each cooking section for cookware tips.

Electronic Controls set incorrectly. Review pages 16 and 17.

●

Check common baking, roasting and broiling problems on pages 18-22.

●

Make sure the electrical

●

Check for power outage.

. Bulb maybe loose or burned out.

●

Electrical plug must be plugged into alive power outlet.

●

S~P

TIME must be more than 3 Y2 hours later than START TIME.

●

Oven temperature is too high to set self-clean operation. Allow the range to cool to

room temperature and reset the controls.

range.

plug

is plugged into a live, properly grounded power outlet.

OVEN DOOR WON’T LATCH

SOLID DISK ELEMENTS

FUN~IONING

PROPERLY SOLID DISK

ELEMENTS SMOKE WHILE HEATING

COOK~P

ELEMENTS WILL MAINTAIN A ROLLING BOIL AND/OR FRYING RATE IS N~ FAST ENOUGH

●

Door latch handle not moved all the way to the right.

●

Turn OVEN SET knob to CLEAN. Glowing OVEN CLEANING 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 be at CLEAN or OFF before latch can be moved.

●

Solid disk element controls are not properly set.

●

Some smoke and odor is normal when using solid disk elements for the first time and also after using Cello

●

Because solid disk elements heat by conduction, the are used to. This is normal. Make sure you use pans which

●

Use only pans with completely flat bottoms. If light can be seen between the pan bottom and a straightedge, the solid disk elements will not operate properly.

Electrol@

cleaner.

cooktop

may seem hotter than you

fit

properly on the element.

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

800.6262000 consumer information service

Page 30

Anti-~p Device Instillation Instruction

for

fit

No. 342473

WA~ING

ALL RANGES CAN TIP

●

INmRY

INSTALL ANTI-TIP

DEVICE PACKED WITH RANGE

● SEE INSTRUCTIONS

COULD RESULT

Fig. 1

Attachment to

wall

Outside edge of bracket to flush with left or right side

Device

Wall plate

Took

Needed

● Phillips head screwdriver

●

1%”

or adjustable wrench

Device attaches to floor or wall to hold either right or left rear leg leveler. If fastening to floor, be sure that screws do not penetrate electrical wiring or plumbing. If this cannot be determined, use shorter screws that will not penetrate through flooring.

If the device came with your range, it is shipped attached to the lower range back. Remove and discard the shipping screw that holds the device and then follow instructions below.

Decide whether the device will be installed on the right or left side of range location.

Screw must enter wood or metal

Fig. 2

If the device side of the range is

adjacent to a cabinet, place the device against back wall and cabinet as shown in figure 1.

If there is no adjacent cabinet, determine where the location of the range side (painted outside panel) will be. Place the device with its outside edge at this location and against back wall. See figure 1.

3. Determine whether you will

anchor the device to the floor or to the wall as shown in figure 2. Fasten the device securely with the screws provided. Screws are

self-

drilling in wood, plywood, particle and

chi~

board. and most metal

framin~.

If attaching to

‘*

{

masonry you can buy suitable screws and anchors at hardware stores. Use a masonry drill to

drill

the required holes.

4. Using the wrench, back out the

four leg levelers at least two turns. See your installation guide for more leveling information before

positioning range.

Slide the range into place. Be sure rear leg leveler fully engages slot in device. If range cannot be

moved back far enough for rear leg leveler to enter device, move device

forward as required and attach to floor in new location.

Page 31

Electrical Connection

We recommend that you have the electrical hookup of your range done by a qualified electrician. Have the electrician show you where your

range disconnect is located. Call your Electric Company and ask

which codes apply in your area. If there are no codes, you must follow the NATIONAL CODE, ANSI/NFPA NO. 70, latest edition. You can get a copy by writing:

National Fire Protection

Association Battery march Park

Quincy, MA

If you fail to wire your range in accordance with governing codes, you may create a hazardous condition.

You must use a three-wire, phase AC 120/240 Volt or Volt, 60 Hertz electrical system to operate your range.

Use #8 wire and 40 Amp fuse or circuit breaker for 120/240 Volt and 208/120 Volt systems.

Do not use aluminum wiring to connect your range to the household circuit.

To Make Electrical Connection:

Remove the junction block

access cover (on range back).

ELE~RICAL

02269

single-

208Y/120

Three Wire Cord Connection

Remove the top nuts on the

junction block studs.

2. Tighten the back nuts.

3. Install the three wire cord and the strain relief in the hole in the strain relief bracket.

4. Connect the red and black leads to the outer terminals and the white lead to the center terminal.

5. Push the cord upward (to relieve strain), while tightening the strain relief clamp.

If local codes require an ungrounded neutral

Follow steps 1 through 5 above. Then loosen the screw from the ground strap and fasten a wire to the range. Secure the other end of the wire to a grounded cold water pipe or use another approved grounding method.

copper

Four Wire Cord Connection

d d

screw

Strain

Relief

Ciamp

2. Use a 3-wire flexible cord kit marked for ranges (must be rated for 40 Amps–125/250 Volts, with closed loop terminals and approved for use with household electrical ranges) or a 4-wire flexible cord (required for mobile homes or where local codes do not allow grounding through the neutral).

Terminations shall be either closed-loop terminals or open-end spade lugs with upturned ends.

You must use a clamp or strain relief to hold the cord or conduit.

1. Remove the top nuts on the

junction block studs.

2. Tighten the back nuts.

3. Remove the ground screw; then remove the ground strap.

4. Install the four wire cord and strain relief in the hole in the strain relief bracket.

5. Connect the red and black leads to the outside terminals and the white lead to the center terminal.

6. Attach the green lead below the

junction block with the ground

screw that was removed earlier (step 3).

7. Push the strain relief upward (to relieve strain) while tightening the

strain relief clamp.

Ill

Page 32

Solid Disk Range Instillation Instructions

IMPORTANT: Save these instructions for the local electrical inspector’s use.

Fig.

Fig. 1

‘Min.

18’’Min.

Minimum dimensions between cooktop

and walls above cooktop

‘

——

Roughed-in dimensions

&neral

● See Figures 1 and 2 for

in and spacing dimensions. These dimensions must be met for safe use of your range. The location of the electrical outlet may be changed as needed, but electricity to the range can be disconnected at the outlet without moving the range if the outlet is in the suggested location (remove lower drawer).

all rough-

Preparation

●

Remove all tape and packaging. Be sure to remove clear plastic film that covers some chrome parts (around glass oven doors, side trim).

. Take the accessory pack out of the oven.

● Check to be sure that no range

parts have come loose during shipping.

. To reduce the risk of burns or fire

when reaching over hot surface elements, cabinet storage space above the cooktop should be avoided. If cabinet storage space is to be provided above the cooktop, the risk can be reduced by installing

a range hood that sticks out at least

5“ beyond the front of the cabinets.

Cabinets installed above a cooktop

may be no deeper than 13”.

Protect Your Floor

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

on this type of flooring, use care, and it is recommended that these

simple and inexpensive instructions be followed.

When moving the range

The range may be placed with O“ clearance (flush) at the back wall and side walls of the range if the front edges of the range side panels stick out beyond the cabinet fronts at least 1/4”. See Figure 2.

The range should be installed on

a sheet of plywood (or similar

When

material) as follows:

floor

covering ends at the front of

the range,

the area that the range

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.

Page 33

hveling

For proper cooking and baking the range must be leveled. Leveling

legs are located on each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor.

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

front and take it out. To replace the drawer, insert glides at the back of the drawer beyond the stop on the

range glides. Lift the drawer if

necessary to insert easily. Let the

front of the drawer down, then push

One of the rear leveling legs will

engage the Anti-Tip device (allow

for some side to side adjustment).

Allow a minimum clearance of 1/8”

between the range and the leveling

leg that is to be installed into the

Anti-Tip device.

the Range

l/8’’Minirn.rn

Install the oven shelves (see use

and care section for instructions). Put a spirit level or a glass measuring cup partially filled with water on one of the oven shelves.

Use a

1%”

open end wrench or an adjustable wrench to equally back out the four leveling legs two or three turns each. Now use the wrench to adjust the leveling legs until the range is level.

Page 34

Notes

Page 35

Wdll

With the purchase of your new

Be There

Hotpoint

the assurance that if you ever need

hnce,

we’ll be there. Ml you have to do is

appliance, receive

information

cdl—tol

assis-

-free!

I -

GEAnswer Center@

800.626.2000

In-Home Repair

Service

800-GE-CARES

BOO-432-273fl

(

)tIr c(msutncr

trill provide expert repair

your

Hotpoint” appliance, scheduled

at a time that’s

Many

(;kl operated Iocati(ms today

vcnience

days, 9:00 a.m. to 2:00 p.m. Saturdays). our

f~ctory-trained techrricians

your

appliance inside and out-so”

n]ost repairs can be handled in just one

visit.

service

c(mvenient for

(;orrsunler Service company.

tomorrow,

(7:()()

a.m. to

profkssi(mats

service (m

c)ffer you

or at

your c(m-

7:()()

y{)u.

service

p.m.

week.

know

Service Contracts

8f10-626-2224

YOU can have (;E

(;orrsutner Service will still there after warranty expires. Purchase

contract. effect and discount. With a multiple-year

tract,

at today’s

the secure fi:eling that

your Hotpoitlt”

while your warranty is still in

you’ll

receive a

you’re

assured of future service

prices.

product

(;F.

suhstantiat

c(m-

Whalc>\c>r

I{otpoitll” (jeIlteI@ infon]lation” sellice al)le to

qllestioll-will he alrswc>rc’(1 pt-otllptfy

and time.

open 24 hours a

)OLII

q~lc’sliotl

tl]ajor- appliat}cc>, (ll;. Atlswc’t

help. Your [’all

cout.teousl}:”

(;fil Answer

And (;errtel” service is

da~:

;II)()(I1 all)

-atl(l yout”

you can calf ;iIly’

7 days a

~~eek.

iliail

Telecommunication Device for the Deaf

-1

1 , .

Parts

andAccessories

880-626-2002

Individuds

appliances can have needed

parts

their home, free of shipping charge! Our parts system

over 47,000” Genuine Renewat Parts . . .

and dl are

Master[;ard and Discover cards are

accepted.

User maintenance instructions

contiined

dures intended to be performed by any user. Other servicing should be referred to vice personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

qualified to

{)r

accessories sent direcdy

fully

warranted. WSA,

in this booMet cover proce-

se~ice

provides access

genedy

qudXled

their

t{)

ser-

Sw.,

AA”

‘

-—

- . . . .

..-. —.

..-

,.,

---- --

“ -—... . . .

“

For Customers With Special Needs...

800.626.2000

Up(m request, we will provide Braille c(mtrols

appliances, and a brochure to assist in planning a

pers{ms

tain these items, free

800.626.2000.

or speech or a cdl to

fi)r

a variety of

ban-ier-free kitchen for

with limited mobility

(l(msumers with impaired hearing

who

have access

c(~rrventic~rraf

800-TDD-C;~C

request infonrlati(m or service.

Hotpoint”

T(J

ob-

of”

charge, call

t{)

a TDD

teletypewriter may

(800-833.4322)

Page 36

YOUR

H~POINT

RANGE

WARRAN~

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

cancelled

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

pati of the

because of a manufacturing defect.

LIMITED ADDITIONAL FOUR-YEAR WARRANTY

For the second through fifth year from date of original purchase, we will provide, free of charge, a replacement solid disk element surface heating unit if the element fails because of a manufacturing defect. You pay for the service trip

to your home and service labor

charges. This warranty does not

cover

Sensi-TempTM

wiring, or switches.

. Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

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 Center”

800.626.2000 consumer information service

. improper installation.

range

that fails

components,

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 Care” 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 CARE” SERVICE.

● 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.

WARRAN~R

FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

ELECTRIC-HOTPOINT

IS NOT RESPONSIBLE

10-90

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

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

may not apply 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 your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

RB740G

GE RB740G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual