GE RC546 Use and Care Manual

Download

Howtogetthe

Range

Yom

UseandCareof

modelRC546 Energy-savingtips Featuresofyourrange Surticecooking Ovencooking

p12

—

Questions?

UsetheProblemSolver

D22

Helpus helpyou...

Before Using YourRange . . . . ,..2

SafetyInstructions.. .. .. .. ...3.4

En@rgySavin~Tip$ ,. . . . . .. . ...5

FeaturesofYourRange.. . . . . . ..6

Surfac@Cooking.. . . . .. . . . . ...7

AutomaticTimerandCiock . . . ...8

UsingYourUven, ,.. <., . .. . ...9

Howto BakeandTimef3ake . ...10

HowtoRo@ . .. . . .. . . . . . .. ..ll

fiowto Brail . .. . . . . . . . . . .. . ..l2

HowtoCarefor

YaurRmge . . . ..13 .14. ..13. l4

CleaningYourRange. .. .. . .. ..15

SurfaoeCookingChart . . ....16.17

13akingChart .. . . . . . . . . . . . . ..l8

RoastingChart., . . . . . . . . . . . ..l9

BroiliffgChart, . . . . . . . . . . . . . ..2O

l-lomeCaninQTips, ... .,, . . ..2f

TheProblem Solver. ., , . . . . ...22

ffYouNe@dService, . . . . . . . ...23

Warranty

., . . . . . . . . .. BackCover

Read this book carefully.

Itwill help you operate and maintain

your new Range properly. Keepit handy for answersto 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’llfind them on a label onthe front of the Range behind the

storage compartment door. These numbers are also on the

Consumer Product Ownership Registration Card that came with your Range. Before sending in this card, please write these numbers here:

If you received a damaged Range...

Immediately contact the dealer

(or builder) that sold you the Range.

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

Checkthe Problem Solver on page

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

Model Number

Serial Number

Usethese numbers in any correspondence or service calls concerning your Range,

IMPORTANTSAFETYINSTRUCTIONS

Readall instructionsbeforeusingthisappliance.

When using electrical appliances

basic safety precautions should

be followed, including the

following:

* Usethis appliance only for its intended useas described in this manual.

a Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided

installation instructions.

Don’t attempt to repair or

replace any part of

unless it isspecifically recommended in this book. All other

servicing should be referred to

a qualified technician.

o Before performing any ser-

vice, DISCONNECT THE

RANGE POWERSUPPLYAT

THE HOUSEHOLD DISTRIBUTION PANELBY REMOVING THE FUSEOR SWITCHING OFF THE CIRCUIT BREAKER.

e Do not leavechildren alone— children should not be left alone or unattended in area where appliance is in use.They should

never be allowed to sit or stand on any part of the appliance.

e Don’tallowanyoneto climb,

standor hangon the door, draweror rangetop. They could damagethe rangeand eventip it overcausingseverepersonal

injury.

* CAUTION: DO NOT STORE

ITEMS OF INTEREST TO

CHILDREN IN CABINETS

ABOVE A RANGE OR ON THE

BACKSPLASHOF A RANGE—

CHILDREN CLIMBING ON THE

RANGE TO REACH ITEMS

COULD BE SERIOUSLY

INJURED.

your range

@ Wearproperclothing.Loose fitting or hanging garments should never be worn while

using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause

severeburns.

@ Use only dry potholders—

moist or damp potholders on hot surfaces may result

from steam. Do not let potholders touch hot heating elements. Do not usea towel or other bulky cloth.

@ Neveruseyour appliancefor

warmingor heatingthe room.

@ Storagein or on Appliance—

Flammable materials should not

be stored in an oven or near sur-

face units.

@ Keep hood and greasefilters cleanto maintain good venting and to avoid grease fires.

@ Do notlet cookinggreaseor

otherflammablematerialsaccu-

mulatein the rangeor nearit.

* Do not usewateron grease

fires.Neverpickup a flaming

pan.Smotherflamingpan on

surfaceunitby coveringpan

completelywithwellfittinglid,

cookiesheetor flattray. Flaming

greaseoutsidea pan can be put

out by coveringwith baking

sodaor, if available,a multi-

purposedry chemicalor foam.

in burns

@ Do not touch heatingele-

mentsor interiorsurfaceof oven.These surfaces may be

hot enough to burn eventhough they are dark in color. During and after use,”do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior areaof the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening

and surfaces near the openings,

and crevices around the oven

door. RemembecThe inside

surface of the oven may be hot

when the door is opened.

e Whencooking pork follow our directions exactly and always cook the meatto at least

170°. This assuresthat, in the

remote possibility that trichina

may be present in the meat, it will be killed and meatwill be

safeto eat.

(continued next page)

IMPORTANTSAFETYINSTRUCTIONS

Oven: .

Standawayfrom the range when opening oven door.The hot air or steamwhichescapes can cause burnsto hands,face and/or eyes.

● Don’theat unopenedfood

containersin the oven.Pressure couldbuild up and thecontainer couldburstcausingan injury.

● Keep oven vent ducts

unobstructed.

. Keep oven free from grease

build up. @ Place oven rack in desired

position while oven is cool. If racks must be handled when hot, do not let potholder contact heating units in the oven.

● Pulling out shelf to the shelf

stop isa convenience in lifting heavyfoods. 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, follow the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they

can catch fire.

Surface Cooking Units: *

Use ProperPanSize—This

appliance is equipped with one or more surface units of different size,Select utensils having flat bottoms large enough to cover the surface unit heating element. The useof 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.

@ Neverleavesurfaceunits

unattendedat high heatsettings.

Boilover causes smoking and

greasy spillovers that may catch on fire.

@ Be sure reflector pans and

vent ducts are not covered and are in place. Their absence during cooking could damage range parts and wiring.

. Don’tusealuminumfoilto linereflectorpansor anywhere in the oven except as described in this book, Misusecould result in a shock, fire hazard, or

damage to the range.

@ Only certain types of glass,

glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top service; others may break because of the sudden change in temperature (SeeSection on “Surface Cooking” for suggestions.)

@ To minimizeburns,ignition of

flammable materials, and spillage;the handle of a container should be positioned so that it is turned toward the center of the range without extending over nearby surface units.

@ Don’timmerseor soak

removablesurfaceunits.Don’t put them in a dishwasher.

@ Alwaysturn surfaceunitto

OFF beforeremovingutensil.

@ Keep an eye on foods being fried at HIGH or MEDIUM HIGH heats.

@ To avoidthe possibilityof a burnor electricshock,always be certainthatthe controlsfor allsurfaceunitsare at OFF positionand all coilsarecool before attemptingto removethe unit.

@ When flamingfoods under

the hood,turn the fan off. The fan, if operating,mayspread the flame.

@ Foodsfor fryingshouldbe 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 deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

@ If a combination of oils or

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

@ Alwaysheatfat slowly,and

watch as it heats.

@ Use deep fat thermometer

whenever possible to prevent overheating fat beyond the smoking point.

SAVETHESE

iNSTRUCTIONS

InstallingYour Range

Your range,likemanyotherhouse-

holditems,isheavyand can settle intosoftfloorcoveringssuchas

cushionedvinylor carpeting.When

moving the rangeon this type of flooring, usecare,and it is recommendedthat these simple and inexpensiveinstructions befollowed.

The rangeshould be installed on a

sheetof plywood (or similar material) asfollows: When the floorcoveri~ /s

temlnated at the frontof Me fange,

the areathat the rangewill rest on should be built up with plywood to the same levelor higher than the floor covering. This will then allow the

rangeto be moved for cleaning or

servicing.

Levelingthe Range

Levelingscrews may be located on eachcorner of the base.By removing the bottom drawer you can levelthe rangeto an unevenfloor by adjusting leveling legs.

To removedrawer, 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 necessaryto insert

easily. Let front of drawer down, then

push in to close.

EnergySavingTips

Sudace Cooking

●

Usecooking utensils of medium

weight aluminum, tight-fitting

covers,and flat bottoms which

completely cover the heated

portion of the surface unit.

●

Cook fresh vegetableswith 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 lowestsetting that

will keepit cooking,

●

Use residual heat with surface cooking whenever possible. For example, when cooking eggs in the shell, bring water to boil, then turn to OFF position to complete the cooking.

●

Usecorrect heat for cooking task

HIGH—to start cooking (if time allows, do not useHIGH heat to start), MEDIUM Hi—quick brownings, MED-sIow frying, LOW—finish cooking most

quantities, WM—double boiler

heat,finish cooking, and special

for small quantities.

When boiling waterfor tea or coffee, heat only the amount

needed.It is not economical to boil a container full of water for

only one or two cups.

Oven Cooking

●

Preheatthe oven only when necessary.If you find preheating is necessary,turn the OVEN SET

Knob to BAKE. Turn the OVEN TEMP. knob to the desired temperature. When the oven cycling light goes out the oven is preheated.

☛

Always turn oven OFF before removing food,

During baking, avoid frequent door openings. Keep door open asshort a time as possible when it is opened.

Cook complete oven meals insteadof just one food item. Potatoes,other vegetables,and some dmserts 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 sametime.

Use residual heat in oven

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

residual heat to warm them.

Featuresof YourRange

Model and Serial Numbers (See page 2.)

Surface Unit Controls (See page 7.)

“ON” Indicator (See page 7.)

Oven Set Control (See page 9.)

Oven Temp Control (See page 9.)

Oven Cycling Light (See page 9.)

Automatic Oven Timer, Clock and Minute

Timer (See page 8.)

Plug-in Surface Units. May be removed when cleaning under unit. Equipped with two 8“ units and two 6“ units. (See page 13.)

One-piece Chrome Trim Ring and Reflector Pan (See page 13.)

10.

Oven Vent. Located under right rear surface

Jnit.

Lightfor Surface Units

ModelRC546

11,

Oven Interior Light. Comes on automatically when door is opened. (See pages 13 and 14.)

12.

Oven Light Switch (See page 9.)

13.

Broil Unit (See page 12.)

14.

Bake Unit. May be lifted gently for wiping oven floor.

Oven Shelves (See page 9.)

15.

Oven Shelf Supports. (See page 9.)

16.

Broiler Pan and Rack (See page 12.)

17.

18.

Storage Drawer.

19.

Storage Compartment with Shelf.

SurfaceCooking

See Surface Cooking Chart on pages 16-17.

Features

1. Surface Unit Controls z. “ON” Indicator Light for Surface Units

3. Surface Units

Surface Cooking

with Infinite

Heat Controls

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

At both OFF and HIGH positions, there is a slight niche so control “clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the words WARM and OFF. In a

quiet kitchen you may hear slight

“clicking” sounds during cooking, indicating heat settings selected

are being maintained. Switching heats to higher settings

always show aquicker change than switching to lower settings.

How to Set Surface Unit Controls

Step 1

Grasp contol knob and push in. .,

Cooking Guide for Using Heats

MED HI

MED

LOW

NOTE:

1. At HIGH and MED leave food unattended.

cause smoking; greasy

may catch fire.

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

Quick start for cooking; bring water to boil.

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

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

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

Steam rice, cereal; maintain

serving temperature of most foods.

Hl, never

Boilovers

spillovers

Step 2

Turn either clockwise or counterclockwise to desired heat setting.

Controlmustbe pushedin to set

only from OFF position.When control is in any position other than OFF, it may be rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicater light will glow when ANY heat

on any surface unit is on.

AutomaticTimerandClock

The automatic timer and clock on your Range are helpful devices that serve several purposes.

To Set Clock

TO SET THE CLOCK, push the center knob in and turn the clock hands to the correct time. (The Minute Timer pointer will move

also, let knob out, turn the Timer

pointer to OFF.)

To Set Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than

the clock hands. TO SET THE MINUTETIMER, turn

the center knob, without pushing

in, until pointer reaches number of minutesyouwishto time. (Minutes are marked, up to 60, in the center

ring on the clock. ) At the end of the set time, a buzzer sounds to tell you time is up. Turn knob, without

pushing in, until pointer reaches OFF and buzzer stops.

Time Bake Uses Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven starting

immediately and turning off at the Stop Time set or set both Start and Stop dials to automatically start and stop oven at a later time of day.

It takes the worry out of not being home to start or stop the oven,

Setting the dials for TIME BAKE is explained in detail on page 10,

Questions

and Answers

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

A. Your Minute Timer will help time total cooking which includes time to boil food and change tempera-

tures. Do not judge cooking time

by visible steam only. Food will cook in covered containers even though you can’t see any steam.

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

A. Yes, if you wish to set the Start or Stop Dials to turn on and off at set times during timed functions, Q. Can I use the Minute Timer during oven

during any cooking function. The Automatic Timers (Start and Stop Dials) are used with TIME BAKE function only.

cooking?

The Minute Timer can be used

Q. Can I change the clock while I’m Time Cooking in the Oven.

A. No. The clock cannot be

changed during any program that

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

UsingYourOven

Before Using

YourOven

1.Look at the controls. Be sure

you understand how to set them

properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2.Check oven interior. Look at the

shelves. Take a practice run at re-

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

3.Read over information and tips

that follow.

4.Keep refer to it, especially during the first weeks of getting acquainted with your oven.

this book handy so you can

Oven Controls

The controls fortheoven are marked OVEN SET and OVENTEMP. OVEN SET has settings for TIME BAKE, BAKE, BROIL and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVENTEMP

ture you set from WARM (150°)to BROIL (5500).

Light glows until oven reaches the selected temperature, then goes off and on with the oven

cooking.Preheatingthe oven,even to

high temperature settings, is speedy—rarely taking more than about 5 to 6 minutes. Preheat the oven only when necessary. Many foods will cook satisfactorily without preheating. If you find preheating is necessary, see “How to Set Your Rangefor Preheating.”

maintainsthetempera-

The Oven Cycling

unit(s)during

OvenTempSetting

lMPORTANT:For normal cooking,

line up the desired temperatures

(marked on the outer edge of the

control knob) with the index

marker located immediately above

the control.

for Normal Cooking

OvenInteriorShelves

The shelve(s) in the oven are designed with stop-locks so that when placed correctly on the shelf

supports,the shelf will stop before coming completely from the oven, and will not tilt when removing food nor when placing food on them.

TO REMOVE shelves from the oven, pull the shelf forward until it

stops. Lift front and slide out. Be

certain that shelf is cool before

touching,

TO REPLACE shelves in oven, fit

shelf onto guides. Tilt front up and

slide into place.

Shelf Positions

The oven has four shelf supports— 1 (bottom), 2, 3, and 4 (top). Shelf positions for cooking food are

suggested on Baking, Roasting and Broiling pages.

Using Foil Correctly

in the Oven

If you wish to use foil for possible spillovers, cut a piece of foil slightly larger than the pan and turn up the edges. Place the foil on the oven rack below the pan. NEVER COVER AN ENTIRE OVEN RACK OR OVEN BOTTOM WITH FOIL. THE FOIL CAN OBSTRUCT NORMAL HEAT FLOW, CAUSE COOKING FAILURES, AND DAMAGE OVEN INTERIOR.

Oven Light

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

Switch is located on the control panel or the right top corner of the door.

Howto BakeandTime Bake

See Baking Chart on Page 18.

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven

thermostats, 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.

over a period of

How to Set Your RangeforPreheating

Preheating is generally done before

baking. The ovenshould be preheated to the temperature you want unless your recipe says not to. Preheating will give you an even oven temperature.

Step1:Turn OVEN SET to BAKE Step2:Turn OVEN TEMP to desired

temperature setting. Step 3 After preheat time has

elapsed, oven cycling light will go out. (This indicatesoven hasreached desired temperature.)

How to Set Your

SET and OVEN TEMP to OFF and remove foods.

How to Time Bake

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Examples of immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described.

How to Set Immediate Start

NOTE: Before beginning make

sure the hands of the range clock

show the correct time of day.

Immediate Start is simply setting oven to start baking now and

turning off at a later time automat-

ically. Remember, foods continue

cooking after controls are off.

How to Set Delay Startand

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

Step 1: To set start time, push in

knob on START dial and turn pointer to time you want oven to turn on, for example 6:30

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 9:00. This

means your recipe called for two

and one-half hours of baking time.

NOTE: Time on Stop Dial must be

later than time shown on range

clock and Start Dial.

Stop

Range for Baking

Step 1: Place food in oven, being

certain to leave about l-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 2: Turn OVEN SET Knob to

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

Chart. Step 3: Check food for doneness at minimum time on recipe. Cook

longer if necessary. Turn OVEN

Step 1: The Start Dial should be at

the same position as the time of day on clock. To set Stop Time,

push in knob on STOP dial and turn pointer to time you want oven to turn off; for example 7:00

Step 2: Turn OVEN SET Knob to TIME BAKE. Turn OVEN TEMP

Knob to oven temperature, for

example 250°.

= ————— .—__

———

<OVEN -T~=OVE N-S~~-:–

——.—

Step 3: Turn OVEN SET Knob to TIME BAKE. Turn OVEN TEMP Knob to recommended temperature.

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

OVEN INDICATOR LIGHT(S) at TIME BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps

given above. If all operations are done as explained, oven will operate as it should.

___ ==__—__

-—. —. —=

_ _ ___

Howto Roast

See Roasting Chart on Page 19.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low, keep

spattering to a minimum. When roasting, it is not

necessary to sear, baste, cover, or add water to your meat.

.———

—OVEN-TEMP

a———

Step 3: Turn OVEN SET to BAKE

Step 1: Check weight of meat, and

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door. Step 2: Place in oven on shelf in position 1 or 2. No preheating is necessary.

and OVEN TEMP to 325°. Small poultry may be cooked at 375° for best browning.

Steu 4: Most meats continue tG cook slightly while standing after

being removed from the oven. For rare or medium internal doneness,

if meat is to stand 10-20 minutes while making gravy or for easier carving, you may wish to remove meat from oven when internal temperature is 5-10° F below tem-

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE.

(You may hear a slight clicking noise to indicate the oven is working properly. ) Roasting is easy, just follow these steps:

—-

~-OVEN -S~TG= “-

_— ——.=_.———

perature suggested on chart. If no standing is planned, cook meat to suggested temperature on chart on page 19.

NOTE: YOUmay wish to use TIME BAKE as described on preceding page 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 Roast

●

Frozen roasts of beef, pork, lamb, etc., can be started with-

out thawing, but allow 10-25

minutes per pound additional time (10 min. 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 success-

fully without thawing. Follow directions given on packer’s label.

Questions

and Answers a.

Is it necessaryto check for done-

ness with a meat thermometer? A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures areshown on Roasting Chart on page 19. For roasts over 8 Ibs., cooked at 300° with reduced time, check with thermometer at half-hour intervals after ‘/2of time has passed.

Q. Why is my roast crumbling when I try to carve it?

A. Roasts are easier to slice if

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

to cut across the grain of the meat. Q. Do 1need 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 if 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?

A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

Howto Broil

SeeBroilingChart on Page 20.

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: If meat has fat or gristle

near edge, through both about 2-in. apart. If desired fat may betrimmed, leaving

layer about I/e-in.thick.

Ste~ 2: Place meat on broiler rack 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. Aluminum foil may be used to line broiler pan and rack. But, be CERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

cut vertical slashes

Step 3: Position shelf on recommended shelf position as sug-

gested on Broiling Chart on page

20. Most broiling is done in position 3.

Step 4: Leave door ajar about 3

inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

Step 5: Turn OVEN SET Knob and OVEN TEMP Knob to BROIL, Preheating units isnot necessary. (See notes on Broiling Chart page 20.)

+..

Stec)6: Turn food only once during cooking. Time foods for first side as on Broiling Chart page 20. Turn food, then use times given for sec-

ond 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 and OVEN

TEMP Knobs to OFF. Serve food immediately, leave pan outside oven to cool during meal for easiest cleaning.

Questions

and Answers

Q. When broiling, is it necessary to always use a rack in the pan?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan thus keeping meat dryer. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Why should I leave the door

closed when broiling chicken?

A. Chicken is the only food recom-

mended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more heat in oven, so chicken may be broiled well-done inside.

Q. Why are my meats not turning out as brown as they should?

A. In some areas, the power (voltage) to the range may be 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 the longest period of time indicated in the Broil Chart in this book, Turn food only once during broiling.

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 surfaqe cool enough to prevent meat sticking to the surface.

Q. Should I salt the meat before

broiling?

A. No, Salt draws out the juices 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.

Howto Carefor

YourRange

Cleaning Range Surface

After each use, clean the range top and surface unit reflectors. CAUTION: Be sure all controls are turned OFF before attempting to clean the range top or surface unit refIectors.

1. To clean the range top, wipe around the edges of the surface unit opening in the range top. Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

2. To clean surface unit reflectors, remove the surface unit. TO RE-

MOVE, raise the unit coil opposite the receptacle. Lift about one inch above the trim ring and pull away from the receptacle. CAUTION: Be sure the coils are cool before removing a surface unit.

When the surface unit has been removed, lift the chrome-plated reflector pan/ring to clean under the unit. Clean the reflector pans in the dishwasher or as recommended on the cleaning chart. DO NOT use a metallic scouring pad or steel wool as they may scratch the chrome-plated surface of the reflector pan.

Proper care and cleaning are important will give you efficient and satisfactory these directions carefully in caring for assure safe and proper maintenance.

Locationsshown for:

OvenVent

9 SurfaceUnits

3. This range is eclui~~ed with a lift-up cook~op for” your cleaning

convenience, With the cooktop

raised, you can clean the area beneath the surface. (Be sure all

controls are turned OFF before attempting to lift the cooktop.)

When raising or lowering the cooktop, be sure not to drop or

forcethe cooktop, asthe porcelain finish may become chipped or otherwise damaged.

To lift the cooktop proceed asfollows:

●

Remove all utensils and other items which may slide OFF the

cooktop.

●

With both hands grasp the front edge of the cooktop.

●

Lift the cooktop.

●

Raise the support rod and let the cooktop rest on it.

so your Range

service. Follow

your range to

OvenLight

To lower the cooktop:

● Lift the cooktop and lower the

support rod.

● Lower the cooktop and allow it

to lock into position. To replace the surface unit: Place the chrome-plated reflector

pan and ring in the surface unit cavity found on top of the range. Line up the reflector pan so the unit receptacle can be seen.

Insert the terminals of the plug-in unit through the opening in the chrome-plated pan and ring and into the receptacle.

Guide the surface unit into place

so it fits evenly and fits snugly into reflector pan.

HowtoCareforYourRange(cont.)

●

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

●

Do not immerse plug-in surface

units in liquids of any kind.

●

Do not bend the plug-in surface

unit plug terminals.

●

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

receptacle.

Cleaning Under

the Range

The area under the bottom drawer can be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert 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.

Finishes

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid resistant. However, any acid foods spilled (such as fruit juices, tomato, or vinegar)

should not be permitted to remain

on the finish.

Oven Lamp

I I

The oven lamp has a glass lens

held in place with a spring wire to protect the oven lamp from the heat of the oven.

CAUTION: Before replacing your oven bulb, disconnect the electrical power for your range at the

main fuse or circuit breaker panel or pull plug. Besureto let the lamp cover and bulb cool completely before removing or replacing.

TO REMOVE lamp bulb:

1. Swing

2. Lift off glass lens.

3. Remove bulb.

TO REPLACE lamp bulb:

1. Insert a new 40 watt appliance bulb.

Replacelens over socket.

3. Swing wire over glass lens.

4. Reconnect electrical power to range.

5. The glass lens must be in place whenever the oven is in use.

wire to side and hold.

Removable Oven Door

REMOVE door, o~en to first stop

To position where you ~eelhinge catch slightly. Place hands under each end of door handle; lift door up and away from hinges.

To REPLACE, place hands under

each end of door handle, or on sides of door. Resting door against knee, slip hinge arms into door slots. Push door in at bottom until it clicks.

CleaningChart

Part

Bake Unit and Broi! Unit

Broiler Pan and Rack

Control Knobs: Range TOE and Oven

Outside Finish

Glass

Metal,’ including Brushed Chrome and Cooktop

Porcelain Enamel’

Painted Surfaces

Inside Oven Door”

Oven Liner

Chrome Trim Ring and Reflector Pan

Shelves

Sheath Type Surface Unit Coils

Storage Drawers

Matorlals to Use

● Soap and Water

● Soap-Filled Scouring Pad

● Plastlc Scouring Pad

● Mild Soa D and Water

● Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

9 Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non Metalllc)

● Soap and Water

Gonoral Directions

Do not clean the bake unit or broil unit Any soIl WIII burn off when the unit IS heated NOTE The bake un!t IS hinged and can be lifted gently to clean the oven floor If splllover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water

Drain fat, cool pan and rack sllghtly (Do not let soiled pan and rack stand In oven to cool). Sprinkle on detergent FIII the pan with warm water and spread cloth or paper towel over the rack Let pan and rack stand for a few minutes Wash: scour If necessary Rinse and dry OPTION The broiler pan and rack may also be cleaned in a dishwasher

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

Wash all glass with cloth dampened in soapy water Rinse and polish with a dry cloth. If knobs are removed, do not let water run down Inside surface of glass.

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

Avoid cleanlng powders or harsh abrasives which may scratch the enamel

If acids should spill on the range while !t 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 spatterlngs, etc., wash with soap and water when cooled and then rinse. Poltsh with a dry cloth

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders which may scratch or mar surface.

To clean oven door remove by opening to BROIL posltlon and grasping door at sides. Ltft door up and away from hinges Clean with soap and water Replace by grasptng door at sides and Ilnlng up door with hinges. Push door firmly Into place

Cool before cleaning Frequent wlplng with mild soap and water WIII prolong the time between major cleanlngs Be sure to rinse thoroughly.

Clean as described below or In the dishwasher Wipe all rings after each cooking so unnoticed spatter WIII not

“burn on” next time you cook. To remove “burned-on” spatters

use any or all cleaning materials mentioned Rub //ght/y with scouring pad to prevent scratching of the surface

Your shelves can be cleaned by hand using any and all mentioned materials Rinse thoroughly to 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 surface unit and heat the soiled units at HI. Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the surface unit. DO NOT handle the unit before completely cooled.

Forcieaning, remove drawer by pulllng It all the way open, tilt up the front and Ilft out Wipe with damp cloth or sponge and replace Never use harsh abrasives or scouring pads

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

wiped up Immediately, with care being taken to not touch any hot portion of the oven. When the surface IS cool,

clean and rinse.

SurfaceCookingChart

UtensilTips

I. Use medium or heavy-weight cooking con-

tainers. Aluminum containers generally conduct heat faster than other metals. Cast iron and coated cast iron containers are slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers.

skilletscoatedon the bottom with aluminum

Food Container Cereal

Cornmeal, grits oatmeal

cocoa

Coffee

Eggs

Cooked tn shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry

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

Pan-fried Tender chops, thin steaks Up to ‘14-in mtinute steaks, hamburgers, franks, and sausage thin fish fillets

Flat ground pyroceram saucepans or

gener-

Directions ●nd Setting

to Start Cooking

Covered Saucepan

Uncovered Saucepan

Percolator LOW to malntaln gentle

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

HI In covered pan bring water to boll before adding

cereal.

HI Stir together water or milk, cocoa Ingredlenls Bring just to a boll

HI Al first perk, switch heat to LOW

H1. Cover eggs with cool water Cover pan, cook until steamtng.

MED HI Melt butter, add eggs and cover skillet

H1. Melt butter

HI In covered pan brtng water to a boll

HI Heat butter until Ilght golden in color

H1. In covered pan bring

fruit and water to boil

HI Melt fat then add meat

Switch

10 MED HI to

brown meat Add water or

other Ilquld

HI Preheat skillet, then

grease Ilghtly

ally cook evenly. Glass saucepans should be used with the heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline

Setting to Completa Cooking Comments

LOW or WM, then add cereal Flnlsh tlmlng according to package directions

MED. to cook 1 or 2 mlr to completely blend Ingredients

but steady perk

LOW Cook only 3 to 4 mtn for soft cooked: 15 mln for hard cooked

Continue cooking at ME HI until whites are just s about 2 to 4 min.

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

LOW. Carefully add egg Cook uncovered about : m!n at MED Hi.

MED Add egg mixture Cook, sttrrlng to deslrec doneness

LOW Stir occasionally and check for stlcklng

LOW Simmer until fork tender

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

needed.

Cereals bubble and expand as

they cook, use large enough

saucepan to prevent bo!lover.

Milk bolls over rapidly Watch as bolllng point approaches

Percolate 8 to 10 min. for 8

cups, less for fewer cups.

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

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking For omelet do not stir last few minutes When set fold in half.

Fresh fruit, Use l/zto ‘/2cup

water per pound of fruit.

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

more cooking time.

Meat can be seasoned and floured before It IS browned, If desired

Llquld vartatlons for flavor could be wine, fruit or tomato juice or meat broth

Ttmlng Steaks 1 to 2-in 1 to 2 hrs Beef Stew 2 to 3 hrs Pot roast 2’/z to 4 hrs

Pan frying IS best for thin steaks and chops If rare IS desired, preheat skillet before adding meat

UtenSilTips (continued)

cracks) on the porcelain and discoloration ranging from blue to dark gray on the trim rings.

Deep Fat Frying, DO not overfill kettle with fat

3. 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.

Food

Fried Chicken

Pan broiled bacon

Sauteed Less tender thin steaks (chuck, round, etc ), liver, Ihlck or whole fish

Simmered or stewed meat, ch+cken, corned beef, smoked pork, stewtng beef, tongue, etc

Melting chocolata, butter, marshmallows

Pancakes or French toast

Container

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven Kettle or Large Saucepan

Small Covered saucepan Use small surface unit

Skillet or Griddle

Pasta

Noodles or spaghetti Covered

Pressure Cooking

Puddings, Sauces,

Candies, Frostings

Vegetables

Fresh

Frozen Covered

Sauteed Onions.

green peppers, mushr-

ooms, celery, etc

Rice and Grits

Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Saucepan

Uncovered Sk!llet

Covered Saucepan

Directions and Setting to Start Cooking

HI Melt fat Sw!tch to MED HI to brown chicken

HI In cold skillet arrange bacon sllces Cook just until starting to sizzle

HI Melt fat Switch to MED to brown slowly

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

LOW or WM Allow 10 to 15 min. to melt through,

Stir to smooth.

MED HI Heat sk!llet 8 to 10 mln Grease lightly

HI In covered kettle, bring salted water to a boll, uncover and add pasta slowly so bolllng does not stop

HI Heat until first Ilggle is heard

HI Bring just to boil

HI Measure ‘/?to I-m water in saucepan Add salt and prepared vegetable In covered saucepan br!ng to boll

HI Measure water and salt as above Add frozen block of vegetable In covered saucepan br!ng to boll

HI In skillet melt fat

HI Bring salted water to a boll

WRONG

RIGtiT

E -JNOT.,ERI,

Setting to Complote 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 unt(l fork tender (Water should slowly boll) For very large loads medium heat may be needed

Cook 2 to 3 mln per side

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

MED HI for foods cooking 10 mln or less MED for foods over 10 mln

LOW To fin!sh cooking

MED Cook l-lb 10t030 more m(n depending on tenderness of vegeiable

.OW Cook according to !Ime on package

WED Add vegetable :ook until desired tenderness IS reached

NM Cover and cook lccord(ng to time

Comments

For crisp dry chicken, cover only affer swltchlng to LOW for 10 mln Uncover and cook turning occasionally 10 to 20 mln

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

Meat may be breaded or marinated ]n sauce before frying

Add salt or other season!ng before cooking II meat has no! been smoked or otherwise cured

When meltlng marshmallows add milk or water

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

Use large enough kettle to prevent bo!lover Pasta doubles (n sze when cooked

Cooker should jiggle 2 to 3 times per mtnufe

Stir frequently to prevent stlcklng

Uncovered pan requires more water and longer Ilme

Break up or stir as needed while cooking

Turn over or stir vegetable as necessary for even browning

Triples In volume after cooking T!me at WM Rice 1 cup rlc? and 2 cups water -25 mlns Gr[ts 1 cup grits and 4 cups water 40 mln

BakingChart

(Shelf Positions: 1 = bottom; 2,3, and 4 = top)

1. Aluminum pans generally conduct heat quickly. For most conventional baking light shiny finishes generally give best results because they help prevent 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 help those areas brown completely.

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

Food Breed

Biscuits (’/z-in. thick)

Coffee cake

Corn bread or muffins

Gingerbread

Muffins Popovers

Quick Loaf Bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cskes

(without shortening) Angel food Jelly roll Sponge

Cskes

Bundt cakes Cupcakes

Fruit cakes

Layer

Layer, Chocolate

Loaf

Brownies Drop

Refrigerator Rolled or sliced

Fruits,

OtherDesserts

Baked apples

Custard

Puddings, Rice and Custard

Pies

Frozen

Meringue

One crust Two crust

Pastry Shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

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 Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shinv Oblona or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Metal or Glass Loaf or Tube Pan Shiny Metal Pan with Satin-finish bottom Shiny Metal Pan with Satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

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

Foil Pan on Cookie Sheet

Spread to crust edges

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

Set on Oven Shelf Glass or Metal Glass

Shelf Position

2, 3

1,2 2

2 1,2

1,2 2, 1

2 1

1,2 2

1,2

2, 3 2, 3

2, 3

2.3

1,2,3

2, 1

1,2 2 2

1,2,3 1,2,3

oven heat 25° 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 or 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.

Preheat Oven

Yes Yes Yes Yes Yes

Yes Yes

Yes

Yes Yes Yes

Yes Yes

Yes Yes Yes Yes

Yes Yes

Yes

Yes Yes Yes

Yes Yes

No No

Oven Temp.

400” -475”

350°-4000 400”-450” 350° 400°-425°

375” 350°-375°

375”-425° 375°-425°

350”-375°

325”-375° 375°-400°

325°-350° 325°-350”

350°-3750 275°-300” 350”-375° 350°-3750 350°

325°-3500 350” -400”

400°-4250 375” -400°

350” -400° 300°-3500

325°

400°-425°

325°-350°

400°-4250 400°-425” 450”

325°-400° 325°-3750 300°-350°

Time,

Min.

15-20

20-30

20-40

45-55

20-30 45-60

45-60 45-60

10-25 20-30

25-50 10-15

45-60

45-65

20-25

2-4 hrs.

20-35

25-30

35-60

25-35 10-20

6-12 7-12

30-60 30-60

50-90

45-70

15-25

40 40-60 12-15

60-90 30-60 30-75

Comments

Canned refrigerated biscuits take 2-4 min. less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 min. for muffin mix. or bake at 450° for 25 min., then at 350° for 10-15 min.

Dark metal or glass give deepest browning. For thin rolls, Shelf 2 may be used. For thin rolls, Shelf 2 may be used.

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

Paper liners produce more moist crusts. Use 300° and Shelf 2 for small or individual cakes.

Bar cookies from mix use same time. Use Shelf 3 and increase temp. 25-50° for more browning.

Reduce temp. to 300° for large custard. Cook bread or rice pudding with custard base 60 to 90 minutes.

Large pies use 400” and increase time. To quickly brown meringue use 400° for 6-10 min. Custard fillings require lower temp., longer time.

Increase time for large amount or

size.

RoastingChart

(Shelf Positions: 1 = bottom;2,3, and4 = top)

1. Position oven shelf at 2 for small-size roasts (3 to 7 Ibs.) and

at 1 for larger roasts in right oven. In left oven, position oven shelf at 2.

2. Place meat fat side up or poultry breast-side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer, for more accurate doneness. (Do not place thermometer in

stuff ing. )

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

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

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

Frozen roasts can be conventionally roasted by adding 10

s. to 25 min. per pound more time than given in chart for refrigerated. (10 min. per lb. for roasts under 5-lbs. ) Defrost poultry

before roasting.

will rise

Preheat

Type

Oven

Meat

Tender cuts: rib, high quality

sirloin tip, rump or top round’

Lamb Leg or bone-in shoulder”

Veal shoulder, leg or loin’

Pork loin, rib or shoulder’ Ham, pre-cooked

Ham, raw ‘For boneless rolled roasts over 6-in. thick, add 5 to

No No No

Poultry

Chicken or Duck Chicken pieces

Turkey

No No 375”

No 325°

Oven Temp.

325°

325° 325” 325°

325”

min. per lb

325”

Donanesa

Rare: Medium:

Well Done:

Rare: Medium: Well Done:

Well Done: Well Done: To Warm:

Well Done:

times given above

Well Done: Well Done:

Well Done:

ApproximateRoastingTime, in Minutes per Pound

3 to S-lbs. 24-30

30-35 35-45

21-25

25-30 30-35

35-45 35-45 10 reins. per lb. (a~y weight)

Under 10 Iba. 20-30

3 to 5-lbs. 35-40

6 to 8-lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40 30-40

10to151ba.

17-20

Over 5 Iba.

30-35 35-40 10to151ba. 20-25

Over 15 Ibs. 15-20

Internal Temp.oF

130°-1400 150°-1600

170°-1850 130”-140”

150°-1600 170°-1850

170°-1800 170°-1800 125°-1300

160°

185°-1900 185°-1900

In thigh:

185°-1900

BroilingChart

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 most foods; there is a special position on door which holds door open correctly,

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

Quantity

Food Thickness

andlor

B6con

Ground Beef,

Well done

Yz-lb (about 8 thtn sllces

l-lb (4 patties) ‘Izto ‘/,-In thick

Shelf Position

Beef Steaks

Rare Med!um Well Done

Rare Medium Well Done

Chicken

1 Inch thick (1-1’/zlbs)

I’/?-In thick (2-2’/2 Ibs )

1 whole

3 3 3

(2 to 2’/z-lbs ),

spilt lengthwise

Bakery Products

(Toast) or

Bread

Toaster Pastries

Engllsh Muff Ins

Lobster tails

2-4 sllces 1 pkg. (2)

Z-spilt 2-4 13-16

(6to8-02 each)

Fish

Ham slices (precooked)

l-lb fillets‘/.to

‘/~-in thick

l-in thick

Pork chops

Well Done

2 (’/, Inch) 2 (l-In thtck) about 1 lb

3 2

Lamb chops Medium

Well Done Medium

Well Done

Wieners andslmflar

2(1 Inch) about 10-12 oz

2 (1’/, Inch) about 1 lb

l-lb pkg (10)

3 3

3 2

3 6

precookedsausages, bratwurst

4. If desired, marinate meats or chicken before broiling. Or, brush with barbeque sauce last 5 to 10 minutes only. S. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with dripptng fat.

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 position-

7. ing the oven shelf at next lowest shelf position and increasing

cooking time given in this chart Ii/z times per side.

First Side Time, Min.

3‘1,

13 10

Second Side Time, Min.

35 10-15

1‘12-2

3-4

—

13 13

8 4-7 10

10 17 12-14

3’12

4-5

7 9

13 7-8

14-16

20-25

‘II

(Do not turn

over)

4-6

1-2

Comments

Arrange in single layer

Space evenly Up to 8 patties take about same time

Steaks less than I-In cook through before browning Pan Iry(ng IS recommended

Slash fat

Reduce times about 5-10 m!n, per side for cut-up chicken Brush each side with melted butter Broil with sk!n side down first and broil with door closed

Space evenly Place Engl!sh muffins cut-side-up and brush w!th butter, If desired

—

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

Handle and turn very carefully Brush wtth lemon butter before and

during cooking If desired Preheat broiler to Increase browning

Increase times 5-10 min per side for I’/,-In thick or home cured

Slash fat

If desired, spilt sausages In half lengthwise into 5 to 6-in pieces

HomeCanningTips

Canningshouldbe done on cook-

top only.

In surface cooking of foods other

than canning, the use of large-

diameter utensils (extending more

than l-inch beyond edge of trim

ring) is not recommended. How-

ever, when canning with water-

bath or pressure canner, largediameter utensils may be used.

This is because boiling water tem-

peratures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE

DIAMETER CANNERS OR OTHER

LARGE DIAMETER UTENSILS

FORFRYING 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 cooktop surfaces sur-

rounding heating units.

Observe Following Points in Canning:

1. Bring water to boil on ~lGH

heat,then after boiling hasbegun, adjust heat to lowest setting to maintain boil (saves energy and bestusessurfaceunit.)

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

face section does not allow canner to be centered on surface unit, use smaller-diameter containers 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. Can-

ners with flanged or rippled bottoms (often found in enamel-ware) are not recommended.

RIGHT

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.

51 Remember, recipes, canning is a process that generates large amounts of steam. Be careful while canning to pre-

vent burns from steam or heat. NOTE: If your surface section 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 HOT tap water.

in following the

Questions?

+; UseThisProblemSolver.

PROBLEM

OVENWILL NOTWORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

Plugon range is not completely insertedin the outlet receptal

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

Oven controls are not properly set. 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 shelf position is being used. Check Broiling Chart. 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 pr 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 Charts. Oven shelf is not level. Wrong cookware is being used. When roasting, pan is too sm:

cle. se has

operly

all.

SURFACE UNITS NOT FUNCTIONING PROPERLY

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

IfYouNeedService

Toobtainservice,seeyour warranty

on the back page of this book.

We’reproudofour service and

want you to be pleased. If for some reasonyou are not happy with the service you receive,here are three stepsto

FIRST,contactthepeoplewho servicedyourappliance.Explain whyyouarenotpleased.Inmost cases,thiswillsolvetheproblem.

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

FINALLY,if your problem isstill not

resolved,write:

followforfurtherhelp.

Manager,ConsumerRelations Hotpoint

AppliancePark

Louisville,Kentucky40225

MajorAppliance Consumer Action Panel 20 North WackerDrive Chicago, Illinois 60606

Saveproof of original purchase date such asyour sales slip or cancelled check to estabhshwarranty period

:AQ;,lT~

~wARRANTy~

WHAT IS COVERED

~ YOURHOTPOINT RANGE

FULLONE-YEARWARRANTY Foroneyearfromdateoforiginal

purchase,wewillprovide,freeof

charge, parts and service labor in your home to repair or replace anypart of the range that fails becauseof a manufacturing defect.

Thiswarrantyisextendedto theoriginalpurchaserandany succeedingownerfor products

purchased for ordinary home use

in the 48 mainland states, Hawaii and Washington, D.C.InAlaskathe warranty isthe same except that it is

LIMITED because you must payto ship the product to the service shop or for the service technician’s travel coststo your home.

All warranty service will be provided byour Factory Service Centers or byour authorized Customer Care@ servicers during normal working hours.

Look in the White or YellowPages of your telephone directory for HOTPOINTFACTORYSERVICE, GENERAL ELECTRIC-HOTPOINT FACTORYSERVICE or HOTPOINT CUSTOMERCARE@SERVICE.

WHAT IS NOT COVERED

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 stateto state.

Toknowwhat

Manager—ConsumerAffairs,GeneralElectricCompany,AppliancePark,Louisville,KY40225

your legal rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General,

Iffurtherhelpisneededconcerningthiswarranty,contact:

● Servicetripstoyourhome to

teach you how to use the product

ReadyourUse and Carematerial.

If youthenhaveanyquestions aboutoperatingtheproduct, pleasecontactyourdealeror our

Consumer Affairs office at the address below.

● Improper installation.

If you havean installation problem,

contact your dealer or installer. Youare responsible for providing adequateelectrical, gas,exhausting and other connecting facilities.

Warrantor:General Electric Company

. Replacement of house fuses or resetting of circuit breakers.

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

or used commercially.

● Damage to product caused

byaccident, fire, floods or acts

of God. WARRANTORISNOTRESPONSIBLE

FORCONSEQUENTIAL DAMAGES.

~1 11. +

GENERALELECTRICCOMPANY

RC546

5074306

GE RC546 Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual