GE RB747GJ Use and Care Manual

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Page 1

Howtoget the best horn

You Range

Contents

Aluminum Foil ‘18 Anti-TipBracket

Appliance Registration Canning Tips

Care and Cleaning Clock/Timer 12

Energy-Saving Tips Features

Installation Instructions 5 Light Bulb Replacement 22 Leveling 5 3-in-1 Burner 23

Model and Serial Numbers 2 Warranty Oven

Baking, Baking Guide Broiling, Broiling Guide

Control Settings Door Removal

Light; Bulb Replacement 13,22 Preheating

Roasting, Roasting Guide 16,17 Self-CleaningInstructions 20,21

Shelves Thermostat Adjustment

3,5

.2 Repair Service ‘9 Safety Instructions 3,4

22-25 Surface Cooking 8-11

6,7 Cookware Tips 10,11

‘ 14, 15

18,19

VentDuct

Problem Solver

Control Settings 8 Cooking Guide 10,11

Back Cover

GE Answer Center@

800.626.2000

22 26

UseandCareof

model

RB74jGlJ

‘-)

=--J

HmPolNT

Page 2

Help us help you...

Before using your range, read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs

Hotpoint

Appliance Park

Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label on

the front of the range behind the

oven door.

These numbers are

Consumer Product Ownership

Registration Card that came with

your range. Before sending in this

card, please write these numbers

here:

also

on the

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 26. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your range.

Page 3

~PO~ANT

SAFETY

mSTRUCTIONS

Read all

Men

basic safety precautions should be followed, including the following:

●

Use this

imructiom

using

el~tricd

appliance only for its

appliances,

before

intended use as described in this

manual.

●

Be sure your appliance is

properly

instied

and grounded

by a qualified technician in

accordance with the provided installation instructions.

Don’t

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

other servicing should be referred to a qualified technician.

Before performing any service, RANGE

DECO~

PO-

SUPPLY AT THE HOUSEHOLD

DI-~ON

REMOWG

Sm~G

C~CU~ BRE~R.

PNL

THE FUSE

OFF THE

J—M ranges

can

tip and

kjury

codd

malt. To prevent

accidenti

tipping of the range,

it to the

attach

waU

or floor by

instiing

AN~-TIP

check if the bracket is and engaged properly, remove the drawer and inspect the rear leg. Make sure it into the slot in the bracket.

If you pull the range out from the

bracket

supplid.

fits

securely

the

instied

levekg

wall for any reason, make sure the rear leg is returned to its position in the bracket when you push the range back.

mi~ thk

appliance.

●

not

l~ve child~n alone—

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

●

Don’t allow anyone to climb,

stind

or hang on the door,

drawer

or range

top

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

● CAU~ON: ITEMS OF

INTE~T ~ CH~DREN

SHOULD IN

CAB~E~ ABOW

RANGE OR ON

S~RED

BACKSPLASH OF A RANG&CHILDREN

CL~ING

RANGE ~ REACH COULD BE SEWOUSLY

~mD.

●

Never wear loose-fitting or hanging garments while using

theappbce. Hamrna

ble

could be ignited if brought in contact with hot heating elements and may cause severe burns.

● Use only dry pot

holders—

moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot

touch hot heating elements. Do not use a towel or other cloth.

●

Never use your appliance for

warming or heating the room.

● Storage in or on

amrnable

materials should not be

appliance—

stored in an oven or near surface units.

lefi

alone

ctid

~EMS

matend

holdem

bulky

Keep hood and grease filters

to maintain good venting

clean

and to avoid grease fires.

●

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

●

Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid,

cookie ~aming

sheet or flat tray.

grease

oukide

a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical

or foam type fire extinguisher.

● Do not touch heating

elemenh

oven.

or interior surface of

These surfaces may be hot enough to bum even though they are dark in color. During and

a~r

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

Potentially hot surfaces include

cooktop

the

cooktop,

and areas facing the

oven vent opening and

surfaces near the opening, and

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

● When cooking pork, follow

the directions exactly and always cook the meat to an internal

~mperature of at least

170°F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat,

Page 4

WO~~T

SAFETY

Oven

●

Stand

away from range when

opening oven door. Hot air or

steam which escapes can cause burns to hands, face and/or eyes.

● Don’t heat unopened food

containers in the oven. Pressure

codd

buildup and the container

could burst, causing an injury.

●

Keep oven vent duct

unobstructed.

●

Keep oven free from grease

bufldup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder contact heating units in the oven.

●

Pulling out

sheif

to the 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.

●

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

Self-Cleaning Oven

● Do not clean door gasket.

The door gasket is essential for a good seal. Care should be taken

rub, damage or move the

not gasket.

● Do not use oven cleaners. No

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

Clean only

Use and Care Book.

park

listed in this

~STRUCTIONS

Surface

●

Use proper pan

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

clothing. Proper relationship of

utensil to burner will also improve efficiency.

Never leave surface

unattended at high

Boilover

greasy

fire.

Be sure drip pans and vent

duck

in place.

cooking could damage parts and wiring.

. Don’t use aluminum

line drip pans

the oven except as described in this book. Misuse could result in a shock, fire hazard or damage to the range.

● Only certain types of glass,

glass/ceramic, earthenware or other glazed containers are

suitible

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

Cooking” for suggestions.)

To minimize burns,

of flammable materials, and spillage, the container should be turned toward the center of the range

without

surface units.

● Always turn surface unit to

OFF before removing utensil.

Cooting Uni@

size—This

unik

hat

settings.

causes smoking and

spillovers

are not covered and are

Their absence during

for range-top service;

extending over nearby

that may catch

range

foil

or anywhere in

ignition

ilandle

of a

(continu~)

●

Keep an eye on foods being fried at HIGH or

~GH

●

heati.

To avoid the

~DI~

possib~ty

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

controls for all surface units are at OFF position and all

cool

coils are

before attempting

to lift or remove the unit.

●

~n’t

immerse or soak removable surface units. Don’t put them in a dishwasher. Do.

not

self+lean

the surface

in the oven.

● When flamtig foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

●

Foods for frying should be as

dry as possible.

fds

or moisture on fresh foods

Frost on frozen

can cause hot fat to bubble up and over sides of pan.

●

Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat can cause

spillovers

when food is

add~.

● If a combination of oils or

fats

wifl

be used in frying,

together before heating, or as fats melt slowly.

●

Always heat

fat

slowly,

watch as it heats.

● Use deep fat thermometer

whenever possible

to prevent

overhcathg fat beyond the

smoking point.

SAVE THESE INSTRUCTIONS

unih

stir

and

Before self-cleaning the oven, remove broiler pan and other utensils.

Page 5

Instilling Your Range

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.

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

floor coveting ends at the front of

the range,

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.

Wveling

When moving the range

When

the

the area that the range

the

Range

Leveling screws are each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor with the use of a

nutdriver.

To remove drawer, pull drawer out

all

the way, tilt up the front and take it out. To replace drawer,

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

One of the rear leveling screws will engage the ANTI-TIP bracket (allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the range and the leveling screw that is to be installed into the ANTI-TIP bracket.

insert glides at back of

Iocated

Ene~y-Saving~ps

Surface

Use cookware of medium weight aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated surface unit.

●

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

. Watch foods when bringing them

quic~y

HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residud heat with surface

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

●

Use correct heat for cooking task: HIGH—to start cooking (if time

allows, do not use HIGH heat to start).

MEDIUM HIGH—quick browning. MEDIUM—slow frying. LOW—finish cooking most

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

WARM—to temperature of most foods.

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

Cooting

poflion of the

to cooking temperatures at

mainbin

serving

Oven

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find that preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

●

removing food. . During baking, avoid frequent

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

. Be sure to wipe up excess spillage 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 time.

●

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

Cooting

Always turn oven OFF before

Cook complete oven meals

Use residual heat in the oven

—

Page 6

Features of Your Range

Model

RB747GJ

Page 7

Feature Index

Explainec

on page

Feature Index

Explained

on page

1 Model

and Serial

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

for Surface Units 4 Oven Set Control 5 Oven

Temp

Control

6 Oven Cycling Light (Glows until oven

reaches selected temperature. then goes

off and on during cooking with the oven

units as temperature is maintained.) 7 Automatic Oven Timer,

Clock and Minute Timer 8 Plug-In Calrod” Surface Unit

(May be removed when cleaning

under unit. ) 9 Stay-Up Calrod” Surface Unit

(May be raised but not removed

when cleaning under unit. )

10 3-in-1 Surface Unit (Energy saver

unit heats area 4: 6“ or 8“ according

to size of cookware. )

3-in-1 Surface Unit Control

12 Chrome-Plated Trim Rings and

Porcelain Drip Pans

2 8

18 Oven Locked Light (Glows during

self-cleaning when oven has reached cleaning temperature. Oven door cannot be opened when this light is on. )

19 Oven Cleaning Light (Glows during

self-cleaning when all controls are set. Cycles off and on with the oven heating units after oven reaches

cleaning temperature. ) 20 Broil Unit 21 Bake Unit (Maybe lifted gently

for wiping oven

floor.

) 22 Oven Shelves

Oven Shelf Supports (Letters A, B,

C and D indicate cooking positions

for

shelves as recommended

baking, roasting and broiling guides.) 24 Broiler Pan and Rack 25 Storage Drawer 26

Cooktop

until cooktop

Cooktop

Light Button (Push and hold

light comes on. )

Lamp

28 Anti-Tip Bracket

(See Installation Instructions)

3,5

13 13

13 Oven Vent Duct (Located under

right rear surface unit. )

14 Oven Interior Light (Comes on

automatically when door is opened. )

15 Oven Light Switch (Use to turn

oven light on during cooking when

oven door is closed. )

Oven Door Latch

17 Oven Door Gasket

20 20

Page 8

Surface

See Surface Cooking Guide on pages 10 and

CooMng

Surface Infinite Heat

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

At both OFF and HIGH positions, there is a slight niche so control

“clicks” at those on HIGH marks the lowest setting is between the words WARM and OFF. In a quiet kitchen you may hear slight ‘

“clicking” sounds during cooking, indicating heat settings selected are being maintained.

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

How to Set the

Step 1

Grasp control knob and push in...

CootiW

Controh

~ositions;

~he

highest setting;

with

“click”

Controk

Control must be pushed in to set

only from OFF position. When

control is in any position other

than

OFF, it maybe rotated

without pushing in.

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

Cooting

for Using

HIGH

MED

Low

WARM Steam rice,

NOTE:

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

2. At WARM, LOW, melt chocolate, butter on small unit.

Guide

Hea@

Quick start for cooking; bring water to boil.

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

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

Cook after starting at HI; cook with little water in covered pan.

cereal; maintain serving temperature of most foods.

Boilovers

spillovers

fire.

cause

may

Match unit size selection to size of the cookware.

LARGE—8-inch unit. Turn switch to 8“ when using large cookware that completely covers the unit

(3-quart to 6-quart saucepans or 8-to 10-inch skillets). Then select

desired heat setting.

MEDIUM—6-inch unit. Turn

switch to 6“ when using medium- sized cookware that does not completely cover the unit (2- to

~-qua~

skillets). Then select desired heat setting.

saucepans or 6- to 7-inch

Step

Turn either clockwise or counterclockwise to desired heat setting.

How to Use the 3-in-1 Unit

This surface unit offers the convenience of three units in one. The unit may be used as an 8-inch, 6-inch, or 4-inch unit to accommodate any size cookware. Turn size selector switch, next to surface unit control, to 8“, 6“ or 4’! Then turn surface unit control to

desired heat setting.

SMALLA-inch

to 4“ when using small cookware about 4 inches in diameter (as a

l-quart saucepan). Then select

desired heat setting.

unit. Turn switch

Page 9

Questions &Answers

Q. May I can foods and preserves on my surface units?

A. Yes,

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

foil? A.

Cleaning Guide.

Home Canning

but only use cookware

Calrod@

Can I cover my drip pans with

No,

Clean as recommended in

~ps

Can

I use special cooking equipment, like an oriental wok, on any surface

A. Cookware without flat surfaces

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

Q. Why am I not getting the heat

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

A. After turning surface unit off

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

uni~?

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

A. Because the surface unit is

not flat. Make sure that the “feet” on your tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on

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

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

Calrod”

units are sitting

tilt

offl

Canning should be done on

cooktop

In surface cooking of foods other than canning, the use of diameter pots (extending more than

l-inch beyond edge of trim ring) is not recommended. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to

cooktop surfaces surrounding

heating unit. HOWEVER, DO NOT USE

LARGE DIAMETER CANNERS OR

P~S

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 heating units.

only.

large-

~HER

LARGE DIAMETER

FOR FRYING OR

cooktop surfaces surrounding

Observe Following

Pointi

in Canning

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

2. Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation

fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

WGHT

WRONG

4. When canning, use recipes from

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

5. Remember, in following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

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

(1)

using a pressure canner, and

(2) for fastest heating of large water quantities, begin with

tap water.

Page 10

Surface Cooking Guide

Cookware

Tips

1. Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast

iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel

pans

may cook unevenly if not

combined with other metals.

P()()d

Cereal

Cornmeal, (lilt meal

Cucna

Coffee

E:ggs

C()()ked

Fried

Fried nvcr

Pmiched

Scramhled or

E.ruits

Meats,

Braised:

hect. lamb or veal; pork steaks and chops

P~l]-lried:

chops; to

3/4-inch; minute

steaks:

franks and

!hin fish

grits.

in shell

sunny-side-up

easy

omelets

Puultry

Pot

roasts

Tender

thin

steaks

htimburgers;

sausage:

fillets

Cm)kware

Covered Sauceptin

Uncovered Saucepan

Percolator”

C(wcred Saucepan

Ccwered

Skillet

Unc(wered

Skillet

Cnvercd

Skillet

Unc(wered

Skillet

Covered Saucepan

C(wered

Skillet

Uncovered Skillet

Use non-stick or coated metal cookware. Flat ground saucepans or skillets coated on the bottom with aluminum generally cook evenly. Use with heat-spreading trivets available for that purpose.

T(J

conserve the most cooking energy, pans should be

bott~m,-have

Directions

Start

HIGH. In

water to boil befi)re adding

cereal. HIGH. Stir together

milk, Bring just to a

HIGH. At

heat to

HIGH.

water. Cover pan, cook”

until steaming. MED HI. Melt butter,

eggs and c(wcr

HIGH. Melt butter.

HIGH. water tn a boil,

HIGH.

gc)lden

HIGH.

fruit

HIGH. Melt

Switch

hrown meat. other liquid.

HIGH. Preheat skillet. then

grease lightly,

and

Setting

Cm)king

covcrcd

pan bring

cocoa”

ingredients.

boil.

first

perk, switch

LOW.

C(wcr

eggs with

skillet.

covered pan

Heat

butter until light

color.”

c(wered pan

and water to boil.

fat,

then

MED Hl

Add water

water or

cool”

udd

bring

add

firoceram”

glass

saucepans

flat

on the

straight sides and tight

meat

Setting tu

C()()kirsg

LOW or WARM,

Finish timing according

MED. to

to cmnpletely

LOW to

steady perk,

LOW.

minutes ti)r sof’t cooked:”

C(m(inuc cooking” at

until whites

3 to

LOW. then

bmtnms ofeggs have

carefully turn side.

LOW.

Cnuk

minutes at MED MED.

Cook,

d(mencss.

LOW. Stir

check

LOW. Simmer until

tender.

MED HI or MED.

cook” tu

turning

Cumplete

package

dirccti(ms.

cook”

blend

m:iintain gentle

C()()k

(rely 3

minutes

for hard

are

minutes.

add eggs.

Caretully add eggs.

uncovered

Add cgg

stirring to desired

nccasi(mally

for

sticking.

desired

over as

fitting lids.

saucepan to the size unit. A pan that extends more than

ring traps heat which causes

.’crazing” (fine hairline cracks) on

porcelain, ranging from blue to dark gray on

chrome trim rings.

then add cerc:il

I or 2 minutes

ing]-cdients

hut

(()4

cooked”

MED HI

just

SCI. ahout

When

,just

ahout

HI.

fi)rk

Brown and

d(mcncss,

set,

tind

uver to cook” other

mixture.

needed.

Match the size of the

of the surface

inch beyond the edge of the trim

and

discoloration

(’mllmcnts

s:iuccptin to

Pcrcolatc X (() 10 8 cups, Icss Ii)r Idwcr cups.

Remove spoon” or parrcakc

Eggs c(mtinuc to SCI cooking.” l~or omelet d(l not stir last Itw

in Fresh

water pcr pound ()[” Dried

directs. Time

lruit h:ls hccn ptcsoakcd. allow more cookinfl” time.

Meat

bclore

Liquid

hc wine, truit or tomato” ,ju icc or mcdt broth.

Timing:

2 hours. Bccl Stew: 2 to 3 hours. Pm Roast: 2

Pan t“rying and chups. If’ rare

heat skillet

prevent

hoil(wct..

minutes

cooked”

eggs

with

turner,

slightly

minutes.

half’.

Iruit: LJsc 1/4 to 1/2

fruit:

c:m bc scas(mcd and Ilourcd

it is browned, if’desired.

variati(ms Ior tlavol could

Steaks

When set, Ii)ld

fruit.

Usc w~tcr as pack:igc

dcpcncts m)

1 tn 2-inches: 1

‘/~ to 4

huurs.

hest ti)r

thin

desired. pre-

bcti)rc adding

Ii)r

slotted

tit”tcr

cup

whether

not,

stetiks

meat.

Page 11

Deep

Fat

Frying. Do not overfill

kettle

with fat that may

spill

over

when adding food. Frosty foods

bubble vigorously. Watch foods

frying at HIGH temperatures and keep range and hood clean from

accumulated grease.

([

RIGHT

~ ~

NOT

OVER 1“

Food

Fried Chicken

Parr fried bacon

Sauteed: Less tender thin steaks (chuck, round,

etc.);

thick or whole fish Simmered or stewed

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

etc.

Melting chocolate, butter, marshmallows

Pancakes or French toast

Pasta Noodles or spaghetti Covered

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables Fresh

Frozen

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

Rice and Grits

liver;

Cookware Comments

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan.

Use small

surface unit Skillet or

Griddle

Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Setting to Start Cooking

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

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

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

HIGH. Cover meat with water and cover pan or kettle.

Cook until steaming.

W~M. ~w

melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly.

HIGH. In covered kettle, bring

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

HIGH. Heat until first jiggle is heard.

HIGH. Bring just to

HIGH. Measure 1/2 to 1 inch

water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HIGH. Measure water and salt

as above. Add frozen block of vegetable. In covered saucepan bring to boil.

HIGH.

HIGH. Bring salted water to a

boil.

10 to K

tiUkS to

boil.

In skillet melt fat.

Setting to Complete Cooking

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

MED HI. Cook, turning over as needed.

LOW. Cover and cook

until

tender.

LOW. Cook until fork tender. (Water should

S1OWIY

boil). For very large loads, medium heat may be needed.

Cook 2 to 3

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

entire cooking time. MED HI for foods cooking

10 minutes or less. MED for

foods over 10 minutes. LOW. To finish cooking.

MED. Cook 1 pound 10

to 30 or more minutes, depending on tenderness

vegetable.

LOW. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached

WARM. Cover and cook according to time.

tiuti

per side.

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

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

Meat may be breaded or marinated in sauce before frying.

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

cured.

milk or

water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to

boilover.

prevent

in size when cooked.

Cooker should per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time,

Break up or stir as needed while cooking,

~rn

over or stir vegetable as

necessary for even browning,

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

Pasta doubles

jiggle 2 to 3 times

volume

after cooking.

water—

Page 12

Automatic

~mer

and Clock

The automatic timer and clock on

your range are helpful devices that

serve several purposes.

To Set the Clock

Push in the center knob

Minute Timer and turn Knob in

either direction to set the Digital Clock numerals to the correct time.

(After setting the clock, let the knob out, and turn the Minute Timer pointer

OFF. )

of the

To Set the Minute Timer

The Minute Timer is the large dial to the left of the digital clock. Use it to time operations. This dial also sets or changes the digital clock.

TO SET THE MINUTE TIMER, turn the center knob clockwise,

without pushing in,

reaches number of minutes you wish to time (up to 60).

all

your precise cooking

until pointer

Time Bake Uses Automatic Timer

Using the Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or you can set both Start and Stop automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE is explained in

detail

dials

on page 14.

Self-Clean Uses Automatic Timer

The self-cleaning function on your range uses set the length of time needed to clean whether you wish to clean immediately, or delay the cleaning. By setting the Start and/or Stop Dials you may choose to begin immediately or times during the night. Full explanations of setting Start and Stop Dials for self-cleaning are described on pages 20 and 21.

the

Automatic Timer to

clean at

low

energy

Questions and Answers

Q. How can I use my Minute Timer to make my surface cooking easier?

Your Minute Timer will help time total cooking which includes time to boil food and temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Must the Clock be set on correct time of day when I wish to use the Automatic Timer for baking?

A. Yes,

or Stop dials to turn on and off at set times during

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

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

I’m Time Cooking in the oven? A. No.

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

if you wish to set the Start

Can I use the Minute Timer

Can I change the clock while

The clock cannot be changed

timed

change

functions.

Page 13

Using Your Oven

Before Using Your Oven

Look at the controls. Be sure you understand how to set them properly. Read over the directions

for the

Automatic Oven Timer so

you understand its use with the

controls.

2. Check oven interior. Look the shelves. Take a practice run at removing and replacing them properly,

to give sure, sturdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you refer to it, especially during the first weeks of getting acquainted with your range.

can

Oven Controls

Oven Interior Shelves

The shelves are designed with locks so that when placed on the shelf supports, they (a) stop before coming completely from the oven, when removing food from or placing food on them.

TO REMOVE shelves from the oven,

Iifi

forward of shelf supports. Be certain that

shelf

co~i

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

stoD-locks sh~lf

support when shelf is pulled

forward.

and

(b) will

rear

of shelf,

wi~h

stop-locks

before touching.

proper position,

on shelf

will

run under

correctly

not tilt

pull

along

top

stop-

will

Shelf Positions

Oven Light

The light comes on automatically when the door is opened. Use switch to turn light on and off when door is closed.

Switch is located on front of door.

Lamp Over Surface Unit

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

comes on.

The controls for the oven(s) are

marked OVEN SET and OVEN

TEMP. OVEN SET has settings for

BAKE, TIME BAKE, BROIL,

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

OVEN temperature you set, from WARM

(150°F.)

The Oven Cycling Light

until the oven reaches your selected temperature, then goes the oven unit(s) during cooking.

PREHEATING the oven. even to high temperature settings, is speedy —rarely more than about

Preheat the oven

Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put

the

TEMP

maintains the

to BROIL

oven promptly after light goes out.

(550°F.).

glows

off

and on with

minutes.

only

when necessa~.

f~d

The oven has four shelf supports marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Page 14

Baking

When cooking a time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting

and

differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new

oven is not performing correctly, However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

food for

the

first

How to Bake

that you set. Examples of Immediate Start (oven turns on now and you set it to turn Delay Start and Stop (setting the oven to turn on automatically at a later time stop time) will be described.

off automatically) or

and

turn off at a preset

How to Set

Immediate

NOTE:

sure the range clock shows the correct time of day.

Immediate Start is simply setting oven to start baking now and turning off

Remember. foods continue cooking

after controls are off.

Before beginning make

later

Stirt

time automatically.

How to Set Delay

Stirt

and Stop

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

Step 1:

on START

to time you want oven to turn on,

for example 3:30.

To set start time, push in knob

dial

and turn pointer

Step 1:

certain to leave about 1 inch of

space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results.

Step

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

Step

at minimum time on recipe. Cook

longer

and remove foods.

How to

The automatic oven timer controls

Place food in oven, being

2: Turn OVEN

3: Check food for doneness

if necessary. Switch off heat

~me

SET

Bake

knob to

Step 1:

knob on STOP dial and turn pointer to time you want oven to turn off;

for

should be at the same position as the time of day

Step

TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example immediately time you have set.

T()

set Stop Time, push in

example

2: Turn OVEN SET knob to

6:00.

The Start Dial

clock.

250°F.

The oven will start

and will

stop at the

Step

2: To set Stop Time, push in

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

NOTE:

later than time shown on range clock and Start dial.

Step

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

Place food

and automatically the oven will be turned on and off at the times you

h:,.re .st

6:00.

This means your

Time on Stop Dial must be

250°F.

or recommended

irl

oven, close the door

T]lrn

O17ENT CET .- fiEC

The Problem

Solver

(continued)

Page 15

Baking Guide

Aluminum pans conduct heat

quic~y.

For most conventional glass and

baking, light, shiny finishes generally

2. Dark or non-shiny finishes,

Pyroceram”

cookware, minutes. For food with short

generally absorb heat, which may cooking times, preheating gives give best results. They prevent result in dry, crisp crusts. Reduce best appearance and crispness.

overbrowning in the time it takes

for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

oven heat

2-50F.

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

3. Preheating the oven is not always necessary, especially for foods

which cook longer than 30 to 40

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 or muffins

Gingerbread Muffins

Popovers

Quick

Ioafbread

Yeast bread (2 loaves) Plain rolls

Sweet rolls Cakes

(without shortening) Angel food Jelly roll Sponge

Cakes

Bundt

cakes

Cupcakes Fruit cakes Layer Layer, chocolate

Loaf

Brownies Drop Refrigerator

RolIe~ or sliced

Fruits,

Other Desserts

Baked apples Custard

Puddines.

and Custard

One crust Two crust

Miseelianeous

Scallo~d

Souffles

Rice

Pies

Frozen Meringue

Pdstry

shell

Baked potatoes

dishes

Container

Shiny Cookie Sheet Shiny Metal Pan with

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

Metal or Glass Metal or Glass Loaf Pans

Shiny Shiny Oblong or Muffin Pmrs

Aluminum Tube Metal Jelly Roll Metal or Ceramic

Metal or Ceramic Parr

Shiny Metal Metal

Tube Pan Shiny Metal Pan with satin-finish bottom Shiny Metal Parr with satin-finish bottom Metal or Glass

Metal or Glass Pans Cookie Cookie Sheet

Cookie Sheet

Glass or Metal Glass Custard Cups or Casserole

(set in pan

Glass

Custard

Casserole

Foil

Pmr

Spread to crust edges

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

Set Glass or Metal Glass

Loaf Pans

Oblong

or Muffin Pmrs

Pdn

Pmr

Pan

Muffin Pans

Glass Loaf or

Loaf Pans

Sheet

Pan

hot

water)

CUDS or

‘

on Cookie Sheet

Satin-finish Metal

Oven Shelf

Pdrr

Shelf

hsition

B, C B. A

B B

A, B

B B

A, B A, B

B, A

A, B

B B B

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

A, B, C

B, A

A, B

B B

A, B, C A, B, C

Oven

Temperature

400°-475” 350°-4000

400°-450”

350°

400°-4250

375°

350°-3750 375°-4250

375°-425” 350°-3750

325°-3750 375°-4000 325°-3500

325°-350” 350°-3750

275°-3m0

350°-3750 350°-3750

350”

325°-350”

350°-40r30

400°-4250

375°-4000

350°-4000 300°-3500

325”

400°-4250 325”-350°

40fJ0-4250

400°-4250

450°

325°-4000

3~5°.3750

300°-3500

Time,

Minutes

15-20 20-30 20-40

45-55 20-30

45-60

45-60 45-60

10-25 20-30

30-55

10-15

45-60

45-65 20-25

2-4

hrs.

20-35 25-30

40-60

25-35

10-20

6-[2

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.

for

450°F.

for 25 minutes,

or rice pudding

400°F.

and increase

time.

amount

crisp crust

muffin

r,linutes.

temp.

for

large

Preheat cast iron pan

Decrease about 5 minutes for

or bake at

mix, then at

350°F.

for 10 to 15

Dark metal or glass give deepest browning. For thin rolls, Shelf B may be used,

rofls,

For thin

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

Pdper

crusts. Use individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase

25°F,

Reduce temp. to 3W°F. custard. Cook bread

witb

Large pies use lime.

quickly brown meringue, use

400°F.

Custard fillings require lower temperature, longer

[ncrease or

size.

Shelf B may be used.

liners produce more moist

300”F.

and Shelf B for small or

50°F.

for more browning.

custard base 80 to 90 minutes.

for 8 to 10 minutes.

time

for large

—

Page 16

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

scar,

baste,

cover

add

water

to your meat. Roasting is really a baking

procedure used oven controls may hear a

li)r meats. Thereft)re,

are set

to BAKE. (You

SI ight click ing

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

——-. =—..

Step 1:

place,

-=—=—L——

,(.

‘–

Check weight of meat, and

fat

side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan

f{~r th

is. ) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food

during

cooking. Avoid spilling these materials on oven liner or door.

Step

2: Place in oven on shelf in

A or B position. No

preheatin&

necessary.

Step 4:

Most meats continue to cook slightly while standing, after being removed from the oven.

Standing time recommended for

roasts is roast to firm up to rise about 5° to

to 20 minutes to allow

and

make it easier

carve.

Internal temperature will

10°F.;

to compensate for temperature rise, if desired, remove roast from oven at 5° to less than

N~E:

tem~erature on

You may wish to use

10°F.

guide.

TIME

BAKE, as described on page 14, to turn oven on and off automatically,

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

For Frozen Roasts

● Frozen roasts of beef, pork,

lamb, etc., can be started without

thawing, but allow 10 to 25 minutes

per pound additional time (10 minutes per 5 pounds, more time roasts).

●

Thaw most frozen poultry before roasting to ensure even doneness, Some commercial frozen poultry

can

thawing. Follow directions given on packer’s label.

pound for roasts under

for larger

cooked successfully without

Questiom & Answers

Q. Is it necessary to check doneness with a meat thermometer?

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

Why is my roast crumbling when I try

Roasts are easier to slice if

carve it?

allowed to cool 10 to 20 minutes after removing from oven. Be sure to

cut

across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

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

of time.

Q. When buying a roast, are there any special tips that would help me cook it more evenly’?

A. Yes.

Buy a roast as even in

thickness as possible, or buy rolled

roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

Sealing the foil will steam the

rncat.

Leaving it unsealed allows the

air to circulate

and

brown the meat.

for

300°F.

Step

3: Turn OVEN SET to BAKE

and OVEN

TEMP

325°F.

poultry may be cooked at

for

best browning.

Small

375°F.

Page 17

Roasting Guide

Roasting

Position oven shelf at B for

small-size roasts (3 to 7

lbs.

) and

at A for larger roasts.

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

just before roasting. Use meat

probe for more accurate doneness.

Remove

fat and

drippings

necessary. Baste as desired.

4. Standing time recommended roasts is 10 to 20 minutes to allow to firm up and make it easier to carve. Internal temperature about 5° to temperature

10°F.;

to compensate for

rise,

ifdesir~u.

roast from oven at 5° to Control signals when food has than temperature on reached set temperature. (Do not place probe in stuffing. )

Meat

Tender

cuts:

rump or top round*

Lamb

Veal shc~ulder, leg c~r luin*

Pork loin, rib ur shoulder*

Ham. precooked

Ham,

*For boneless rolled

rib, high quality sirloin tip.

Leg

or bune-in shoulder*

raw

roasts

over 6-inches thick,

oven

Iemperaturc

325°

325”

325” 325°

325°

add

5 to 10

mirrl]

D(meness

R;trc:

Medium:

Well D{me:

Rare:

Mcdiunl: well I)O1lC:

Well I)(>ne: Well [)(]nc: T() W:lrm

Well

D(me:

tcs per pt)und to

times

for

roast

will

rise

remove

10°F.. less

guide.

Approximate Rmssting

Niinutes per Pmlsrd

to 5-11)s.

24-30

30-35

35.45 21-25 20-23

25 30

30.35 2s-33 35-4s 35-45

10 minutes

LIndcr 1()-lhs.

20-30”

given :tbovt..

per pound (any

Frozen roasts

can be

conventionally roasted by adding

10 to 25 minutes per pound more time than given in guide for refrigerated roasts.

(10

minutes

per pound for roasts under 5 pounds.)

Defrost poultry before roasting.

Time,

weight)

6 to

8-lhs.

I X-22

??-25 28-33

24-2X

30-40”

3(!.40

17-20

15-ihs.

Internal

Temperature

1300-

140”

1500-1600

1700-

185°

130”-

140°

150°- 160° 1700-1

85”

170°-1,s00

180°

170°1250-1

30°

1600

‘k.

Poultry

Chicken ur Duck Chicken pieces

Turkey

325°

3750

325”

3 t{) 5-lbs.

Well Done: Well Dt)nc:

Well Done: 20-25

35-40 35-40

15-lhs.

Over

30-35

()~er

15-20

S-lhs.

15-lbs.

1 85°-

190”

185°- 190”

In thigh:

185°-1900

Page 18

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 about 1/8” thick.

Step 2:

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

Step3:

shelf position as Guide is done on-C range is connected to 208 volts, you may wish to use higher position.

If meat has fat or gristle near

Iayer

Place meat on broiler rack

~sition shelfon

onoppositepage.

posi~o~,

recommended

su~ested

Most

but if your

in Broiling

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: Turn OVEN SET knob

to OFF. 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?

A. Chicken is the only food

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

Q. Should I salt the meat before broiling?

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

No.

Salt draws out the juices

Step

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

Step

5: Turn both OVEN SET and OVEN Preheating units is not necessary. (See notes in Broiling Guide. )

TEMP

itself, yet the

knobs to BROIL.

If desired, broiler pan may be 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 TO CONFORM WITH SLITS IN RACK. Broiler rack is

designed to minimize smoking and

spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to

the broiler pan prevents rack from

serving its purpose, and juices may

become hot enough to catch fire.

2. DO 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.

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

lor

longest period of time indicated in the Broiling Guide. Turn food only once during

Do I need to grease my broiler rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However,

spraying the broiler rack lightly with

a vegetable cooking spray before cooking will make cleanup easier.

broilin&.

Page 19

Broiling Guide

Broiling

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

2. Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.

3. For steaks and chops, evenly around outside edges of meat.

E“ood

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium (1 to

Well Done

Rare

Medium Well Done

Chicken

Bakery Products

Bread (Tt)ast) or 2

Pdstries

Toaster

Englisb

Muffins

~Jhster Tails

(.6 to 8-Oz.

each)

E.ish

Ham Slices

(precooked)

Pork

Chops

Well Done 2 (1-in. thick)

bmb

Chops

Medium

Well Done

Medium Well Done

Wieners

precooked sausages. bratwurst

and

similar

slash

fat

Quantity and/or Thickness Position

IA-lb.

(about 8

tbin slices)

l-lb. (4 patties)

‘/2 to

-in. thick

l-inch

tbick

l]/z-lbs.

)

I]/z-in. thick

(2 to 2

‘A-lbs.

)

wht)le

(2 to 2

M-lbs,

slices

inch)

lb.

10 to 12

inch)

pkg.

(10)

OZ.

split lengthwise

pkg. (2)

2 (split)

2-4

l-lb. fillets ‘A l/2-in, thick

l-in. thick

2 ( fi

about I

2 (1 inch)

about

(1’/2

about I lb.

l-lb.

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

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

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

fat dripping.

Shelf

c c c

c c

First Side

Time, Minutes

‘h

7 7 9 9 13 13

25 35

I %-2

3-4

13-16

8 8

10 10

8 4-7

10 10

Second Side

Time, Minutes

4-5

7-8

14-16

20-25

10-15

turn over. open. Brush witb melted butter

4-6

12.14

1-2

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

7. Frozen

Steak

can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

times per side.

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

Comments

1/2

not Cut througb back of shell. Spread

Arrange in single layer.

Space evenly.

Up to 8 patties take

Steaks less than 1 inch cook through before browning. Pan frying is recommended.

Slash

fat.

Reduce times side for cut-up chicken. Brush each side with melted butter. Broil with skin down first and broil with

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

before and after half time. Handle and turn very carefully.

Brusb

with lemon butter before and

during cooking if desired. Preheat

broiler to increase browning. Increase times 5 to 10 minutes per side

for 1 k-inch thick or home cured.

Slasb Fat.

Slash fat.

If desired, split sausages in half lengthwise; cut into 5 to 6-inch pieces.

about

same

about

5 to 10 minutes per

door closed.

time

Page 20

Opemting

the Self-Cleaning Oven

Before Setting Oven

Controls, Check These

Things:

Step 1:

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

Step 2:

Wipe up heavy soil on oven bottom.

Caution:

around the surface units should never

cleaning oven. Neither should

retlcctor pans of

chrome.

How tO Set

Chrome trim rings

cleaned in the

foil

or shiny

Oven

self-

for Cleaning

Step 1: Turn OVEN

TEMP knobs to CLEAN.

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

SET

and OVEN

Controls

Step 2:

Slide the LATCH HANDLE to the right as far as it

will

go.

‘“--\\\\*’

Step3:

Set the automatic oven timer:

A. Oven Front Frame B.

Oven.Door

C. Openings in Door D. Oven Light

Step 3:

Clean spatters or spills on oven front

frame

outside gasket (B) with a dampened

cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to run down through openings in top of door (C). Never use a

commercial oven cleaner in or around self-cleaning oven.

Step 4: Close

oven door

oven light (D) is off.

Step

5: The porcelain-enameled drip pans that came with your range can be cleaned automatically in the cleaning oven. Wipe off that are not stuck on before placing two pans, oven shelf.

Gasket

(A)

and

oven

and

make

upsjde down,

door

sllre

self-

boilovers

on each

. Make sure both the range clock

and the START dial show the correct

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

the range clock is reached.

●

Decide on cleaning hours necessary.

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

●

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

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

TOUCH.

Page 21

Follow These Steps after Self-Cleaning

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

Step 1:

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

Step

Turn OVEN SET knob to OFF.

Step 3:

Turn OVEN TEMP knob to WARM.

NOTE:

stop cleaning at a later time than shown on clock, push in and turn START dial to time you wish to start. Add the hours needed to this “start” time, then push in and turn STOP dial to this desired stop time. Oven will automatically turn on and off at the set times.

takes

about 30 minutes.

If you wish to start and

for

cleaning

Questions and Answers

Why

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

A. Check to be

dial is set to the same time ~S the

range clock,

LATCH HANDLE is moved to the

right.

If my oven

can I still self-clean my oven? A.

No. Your Automatic Oven Timer uses the range clock to start

and

stop your self-cleaning

cycle. Q. Can I use commercial oven

cleaners on any part of my self-cleaning

A. No cleaners or coatings should

be used around

oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar and damage metal parts the next time the oven is automatically cleaned.

Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for

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

Q. After having just used the oven, the LOCKED light came on and I could not move the LATCH HANDLE. Why?

A. After several continuous

temperature bakings or the LOCKED light may come on.

The oven door can’t be latched

self-cleaning while the LOCKED light is on. If this happens, let the

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

Q. What should I do if excessive smoking occurs during cleaning?

This is caused by excessive soil, and you should switch the OVEN SET knob to OFF. Open windows to rid room of smoke. A11ow the

sure

your START

Also check to be sure

clock

is not working,

help

oven’?

any

part of this

the

oven surface

high-

broilings,

for

oven

door can

oven to cool for

before

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

Q. Is the “crackling” sound

hear during cleaning normal? A. Yes.

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 an odor when cleaning.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal condition

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

Q. Why do I have ash left in my oven after cleaning?

A. Some types of soil will

deposit which is ash. It can be

removed with a damp sponge or

cloth. Q.

easily. What is the matter? A. After many cleanings, oven

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

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

cleaning, you can use the cooktop

just as you normally do.

This is the metal heating

My oven shelves do not slide

Nly

oven shelves have become

After the self-clean cycle,

Can I cook

While the oven is

at least one hour

slide

fwd

on the

easiiy,

cycle.

self-

leave

cooktop

Page 22

Care and Cleaning

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

Fin&h

The porcelain enamel finish is

sturdy but breakable if misused, This finish is acid-resistant. However.

(such as

vine~ar) should not be

re~ain on the finish:

anv

acid foods

frui~

juices,

sDi]led

toma~o

Dermitted

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 into close.

Oven Vent Duct

@ur

range is vented through a duct

located

unit. Clean the duct often.

LamD

CAUTION: Before replacing

under the right rear Calrod”

Replacement

your oven lamp bulb, disconnect the electric power for your

Wnge

at the main fuse or circuit breaker panel.

lamp

cover and bulb cool

Be sure to let the

completely before removing or replacing them.

To replace cover:

●

Place it into groove of lamp

receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds

cover firmly. Be certain wire

bail

in depression in center of cover.

●

Connect electric power to oven.

Cooktop

WHEN CHANGING A

Surface Lamp

COOK~P

LAMP, DO NOT TOUCH THE METAL AT ENDS OF LAMP.

Your

cooktop

light is easily replaced with a fluorescent tube of the same wattage. Make sure the power to the range is disconnected at main fuse or circuit breaker panel or plug.

To remove:

●

Lift lamp cover.

●

Place fingers on top near each

end of light bulb.

●

Press down and roll top of bulb

gently toward front until it stops.

Removable Oven Door

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

To REPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

The oven lamp (bulb) is covered

with a glass removable cover which is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

To remove:

. Hold hand under cover so it

doesn’t fall when released. With

fingers of same hand, firmly push back wire bail

until

it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS ~ REMOVE COVER.

●

Replace bulb with 40-watt home

appliance bulb.

●

Remove gently from unit making sure bulb doesn’t hit lamp cover in removing.

To replace:

● Place fingers on top near each

end of light bulb.

●

Press

bulb

gently into slots and roll top of bulb gently toward back

until

it stops.

●

Place lamp cover down.

Page 23

Surface Units

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

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to lift

remove them.

After I

ifting

the stay-up unit or

renlt)ving

trim rings units

directions in the Cleaning Guide on

page

the surface the area below

wushed ureas

sponge.

Plug-In Surface Units

plug-in units, remove

and

drip pans

and clean

them according to

under

the

25. Wipe around the edges of unit openings. Clean

the units. Rinse all

with a damp

cloth

replace a plug-in unit:

. First

place

the drip pan, then the trim ring into the surface unit cavity found on top of the

cooktop

so the unit receptacle can be seen through the opening in the pan.

●

Insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle.

●

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

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

CAUTION

●

Do not attempt to clean plug-in

surface units in an automatic

dishwasher.

The 3-in-1 Stay-Up Surface Unit

Stay-up unit cannot be removed.

You

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

To reposition the stay-up unit:

● Replace the drip pan

ring into the recess in the . Put the trim ring in place over

the drip pan. The drip pan must

under the trim ring.

and

trim

cooktop.

Plug-in units

can hc rcmovcd.

Lilt a

plug-in unit tibout 1“ ahovc

the

trim ring—just enough to grasp

it–-and you

can

pul I it out.

Do not lift a plug-in unit more than

1:’

If you do, it may not lie

flat on the trim ring when

you

plug it back in. Repeated lifting of the plug-in

unit more than 1“ above the trim ring

can

permanently damage

the receptacle.

● Do not immerse plug-in surface

units in liquids of any kind.

●

not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust

or in any way repair the plug-in receptacle.

● Guide the surface unit into

place

so it fits evenly into the trim ring.

Page 24

Care

and

Cleaning

(continued)

Adj@ing

Use time given on recipe when cooking first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an old and

oven of 5 to 10 minutes are not

unusual. Your oven has been set

correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you find that brown too little or too much, you may make a simple adjustment in the thermostat (Oven

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

To increase temperature, turn toward HI or RAISE; to decrease turn toward LO or LOWER. Each notch changes temperature 10 degrees. Temperature can be raised by 30 degrees or lowered by 30 degrees.

Oven

your

foods consistently

Thermo~t

Temp)

new

knob.

To adjust oven thermostat:

Pull off knob. Loosen both

screws on back of knob.

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

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

Recheck oven performance before making an additional adjustment.

Page 25

Cleani~

Note:

range/oven

Guide

park

cool before touching or handling.

Part

Bake Unit and Do not clean the bake unit or broil unit.

Broil Unit

Materials to Use General Directions

heated.

N~E:

The bake unit is hinged

floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Broiler Pan and Rack

●

Soap

and Water

●

Soap-Filled Scouring Pad

● Plastic Scouring

Pad towel over the rack. Let pan and rack stand

Drain fat, cool pan and rack slightly. (Do

cool. ) Sprinkle on detergent. Fill the pan

necessary. Rinse and dry.

O~ION:

a dishwasher.

Control Knobs:

Range Top and Oven

Outside Glass Finish

●

Mild Soap and Water

●

Soap and Water

Pull

off

knobs. Wash gently but do not soak. Dry and return controls to range,

making sure to match flat area on the knob and shaft. Wash all glass with

cloth dampened in soapy water. Rinse and polish with a dry

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

Metal, including

Chrome Side

~ims

Soap and Water

Wash, rinse, and then polish with a dry ammonia, acids, or commercial oven cleaners which may damage the finish.

and Trim Strips Porcelain Enamel

Surfac&

●

Paper Towel

● Dry Cloth

●

Soap and Water

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids

should

spill on the range while it is hot. use a dry paper towel or cloth

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

Inside Oven

Door*

●

Soap and Water

and then rinse. Clean ONLY the door liner outside the gasket. The door is automatically cleaned

Polish

with a dry cloth.

when the oven is in the self-cleaning cycle. If spillover or spattering when cooking, wipe the door with soap and water. DO Avoid getting soap and water on the gasket or in the slots on the door.

Oven Gasket* Oven Liner

●

Soap and Water

Avoid getting ANY cleaning materials on the gasket. Cool before cleaning. Frequent wiping with

time between major cleanings. Be sure to rinse thoroughly.

Oven Vent Duct

●

Soap and Water

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water and dry and replace. (Opening should match opening in drip pan. )

Shelves

(See Self-Cleaning Oven Directions)

Calrod@

Surface

Unit Coils

●

Soap and Water

Your shelves can be cleaned with

soil,

clean by hand using any and

remove all materials after cleaning. Spatters and spills burn away when the coils are heated. At the end of a meal,

remove

all

utensils from the Calrod” unit and heat the soiled units at HI. Let the soil

burn

off

about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper the Calrod” unit.

● DO

handle the unit before completely cooled.

●

DO NOT self-clean plug-in units or immerse them in any kind of liquid.

●

DO NOT wash in dishwasher.

Pull

drawer

all

Storage Drawer

Chrome-Plated

Ikim Rings

Porcelain Drip Pans

*Spi]lage

of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be wiped

with care being taken to not

●

Soap and Water

sponge

●

Soap and Water

●

Stiff-Bristled Brush

●

Soap-Filled Scouring Pad (Non-metallic)

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

touch

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

Clean as described below or in the dishwasher. DO NOT CLEAN ON THE CLEANING

Wipe all rings after cooking so unnoticed spatter will

cook,

To remove “burned-on” spatters use any or

Rub

Iighfly

Cool pan slightly. Sprinkle on detergent and wash

Rinse

and dry. In addition, pan may also be cleaned in the dishwasher or cleaned in

the self-cleaning oven.

the way open,

and replace. Never use harsh abrasives or scouring pads.

FUN~ION

with scouring pad to prevent scratching.

tilt

up the front

as rings will discolor.

Any soil will burn off when the unit is

and can be lifted gently to clean the oven

not let soiled pan and rack stand in oven to

with

warm water

for a

few

minutes. Wash;

and

spread cloth or paper

scour if

The broiler ?an and rack may also be cleaned in

cloth. DO N~

USE steel wool, abrasives,

water when cooled

should

occur

rub or damage gasket.

mild

soap and water will prolong the

the self-cleaning function in the oven. For heavy all

mentioned materials. Rinse thoroughly to

towel

before

and

lift out. Wipe with damp cloth or

heating

SELF-

not

“burn on” next time you

all

cleaning materials mentioned.

scour pan with warm water.

UF lmmed!ately,

Page 26

- Questions?

-’

Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT

DOES

FOOD DOES BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

WORK

[

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the electrical outlet.

The circuit breaker in your house has

Oven controls not properly set.

Door left in

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

OVEN SET knob not set at BROIL. OVEN TEMP knob not set at BROIL. Door not left ajar as recommended. Improper Necessary preheating was not done. Food is being cooked on hot pan.

Utensils are not suited for broiling.

Aluminum foil used on the broil pan rack has not been fitted properly and slit as recommended.

OVEN SET knob not set on BAKE. OVEN TEMP knob not set correctly.

Shelf position is incorrect. Check Roasting or Baking Guides.

Oven shelf is not level.

Incorrect cookware or cookware of improper size is being used.

A foil tent was not used when needed to slow down browning during roasting.

locked

position after cleaning.

shelf

position being used. Check Broiling

been tripped, or a fuse has been blown.

Guide.

CALROD@

NOT PROPERLY

OVEN WILL SELF-CLEAN

OVEN DOOR WON’T

If you need more help.. call, toll free:

GE Answer Center”

8W.626.2~

consumer information service

SURFACE UNITS Surface units are not plugged in solidly.

FUN~IONING

LA~H

Trim rings and drip pans are not Surface unit controls are not properly set.

Automatic timer dials not set or not set properly. Clock must be set to time of day and the

The Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting. A thick pile of

which could have insulated the area from further heat. Latch not moved to the right.

Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won’t latch. To open door wide, then Latch can be moved.

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

set securely

S~P

dial must be set and

S~P

dial was not advanced for long enough.

spillover

when cleaned leaves a heavy layer of ash in spots

advancd

in the range top.

beyond the time noted on oven

cool

oven,

m(~ved.

clock.

Page 27

If You Need Service

obtain service, see your warranty

on the back page of this book. We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

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

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

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Chicago, Illinois 60606

Wacker

Drive

—

Page 28

YOUR HOTPOINT RANGE

WARRANTY

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

part of

because of a manufacturing defect.

● 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

800.626.2000 consumer information service

● Improper installation.

the range

CenteP

that fails

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 ship the product 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.

WARRANTOR IS

FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

vou

must

Dav

to~he

service

ELECTRIC-HOTPOINT

NOT

RESPONSIBLE

;hop

Some

may not apply to you. This warranty

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Part No. 164 Pub. No. 39.4606

888

D1352P157

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

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

gives you specific legal rights, and you may also have other rights which vary from state to state.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

RB747(

~lm