GE RF512GP, RF615GP Use and Care Manual

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How to

Aluminum Foil Appliance Registration

Canning Tips Care and Cleaning

Clock/Timer

Consumer Services Energy-Saving Tips

Features Model and Serial Numbers

Oven

Baking/Baking Guide Broiling/Broiling Guide 18, 19

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2 9

20-23

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14, 15

Use

and of models

W512GP m615GP

Care

Continuous Cleaning Care 20 Control Settings

Door Removal Light; Bulb Replacement 21

Roasting/Roasting Guide Thermostat Adjustment

Problem Solver Safety Instructions

Surface Cooking

Control Settings Cookware Tips

Warranty

GE Answer Center(”

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Back Cover

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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 underneath the

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:

‘M;del

Number

Serial Number

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

cooktop.

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 in the back of this book. It minor operating problems that you can correct yourself.

Iists

causes of

If you need service...

To obtain service, see the Consumer Services page in the back of this book.

We’

proud of our service 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

NEXT, if you are still not pleased, write your phone number-to:

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, KY 40225

FINALLY, not resolved, write:

Major Appliance Consumer 20 North

Chicago, IL

will

solve the problem.

all

the details—including

your problem is still

Action Panel

Wacker

Drive

60606

and

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

,ihen using electrical appliances,

basic safety precautions should be followed, including the following:

●

Use this appliance only for its

intended use

as described in this

manual.

●

Be sure your appliance is properly installed and grounded

technician in accordance with the provided installation instructions.

Don’t attempt to repair or

by a qualified

replace any part of your range

unless

it is specifically

recommended in this book.

All

other servicing should be referred

qualified technician.

●

Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD

~ISTRIBUTION

PANEL

.EMOVING THE FUSE OR

SWITCHING OFF THE CIRCUIT BREAKER.

●

Do not leave children

alone—

children should not be left alone or unattended in an area where an

tippliance

is in use. They should never be allowed to sit or stand on any part of the appliance,

●

Don’t allow anyone to climb, stand or hang on the door, drawer or range top. They

could

damage the range.

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

Never wear loose-fitting or

hanging garments while using the appliance.

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

●

Use only dry pot

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

●

For your safety, never use

Flammable

holders—

your appliance for warming or heating the room.

Do not store or use

combustible materials,

or other flammable vapors and liquids in the vicinity of this or any other appliance.

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

gasoline

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,

sheet or

grease

outside a pan can be put

flat

tray. Flaming

out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

●

Do not touch heating elements

or interior surface of oven.

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

Potentially hot surfaces include

cooktop,

the

cooktop,

surfaces near the opening, crevices around the oven door, and metal trim parts above the door. Remember: The inside surface when the door is opened.

●

When cooking pork,

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

areas facing the

oven vent opening,

the oven may be hot

170°F.

(c(>ntinue(l

tt(xt

[Jage)

IMPORTANT SAFETY INSTRUCTIONS

Oven

Stand away from range when

opening oven door.

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

●

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

Hot

air or

antior

Surface Cooking Units

●

Use proper pan

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

size—This

(continued)

clothing. Proper relationship of

●

Keep oven vent duct unobstructed.

●

Keep oven free from grease buildup.

●

Place oven shelf in desired position while oven is cool.

If shelves must be handled when hot, do not let pot holder contact

heating units in the oven.

●

Pulling out shelf 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.

●

Do not use aluminum foil to

line oven bottom

units, except as suggested in manual. Improper installation of

liners

these shock or fire.

may result in electric

or surface

cookware to burner will also improve efficiency.

●

Never leave surface units

unattended at HI heat settings.

Boilover

greasy on fire.

●

Be sure drip pans and vent

causes smoking and

spillovers

that may catch

ducts are not covered and are in place.

cooking could damage range parts and wiring.

●

Don’t use aluminum foil to

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,

Their absence during

or anywhere in

glass/ceramic, earthenware or other glazed containers are suitable for

others may break because of the sudden change in temperature, See section on Surface Cooking for suggestions.

●

To minimize the possibility of

burns,

cooktop

service;

ignition of flammable materials, and spillage, the handle of a container should be

turned toward the center of the range without extending over nearby surface units.

●

Always turn surface unit to OFF before removing cookware.

●

Keep an eye on foods being fried at HI or MEDIUM HI heat settings.

●

To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.

●

Don’t immerse or soak removable surface units. Don’t

put them in a dishwasher.

●

When flaming foods are

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

●

Foods for frying should be as

dry as possible.

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

Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat cause

spillovers

when food is

added.

●

If a combination of oils or fats

will 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

overheating fat beyond the smoking point.

SAW

THESE

to prevent

stir

and

~STRUCTIONS

Ener~-Sating

Tips

Surface Cooking

●

Use cookware of

aluminum, with tight-fitting covers, and completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a

minimum amount of water

covered pan.

● Watch foods when bringing them

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

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in their shell, bring water and eggs to boil, then turn control knob to OFF position and cover cookware with lid

complete the cooking.

medium-weight

flat

bottoms which

in a

Oven Cooking

● Preheat oven only when

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

● Always turn oven OFF before

removing food.

● During baking, avoid frequent

door

op~nings.-Keep

short a time as possible if it is opened.

● Cook complete oven meals

instead of just one food item. Potatoes, other vegetables, and some desserts with a main-dish casserole, meat

loaf,

chicken or roast. Choose foods that cook at the same temperature and in approximately the same amount of time.

Use residual heat in the oven whenever possible to finish cooking casseroles, oven meals, etc. Also add

rolls

desserts to a warm oven, using residual heat to warm them.

door

will

cook together

or precooked

~pen

Feati~s

Your Range

~512GP

~61SGP

(Shndard

(Continuous

Clean Mode])

Clean Model)

Feature Index

Explained

on page

1 Bake Unit

(May be lifted gently

2 Oven Interior Light 3 Model and Serial Numbers

(under 4 Oven Control 5 Surface Unit Controls 6 Oven Vent Duct

(Located under right rear surface unit.) 7 Surface Unit “ON” Indicator Light

Oven Cycling

9 Clock

10 Plug-In Surface Unit

(May

Chrome-Plated

Lift-Up 13 Oven Light Switch

Broil Unit

cooktop)

Light

and Minute Timer

be removed when

Cooktop

Drip

for

wiping oven floor.)

cleaning

Pans

under unit.)

13,14

22,23

18,23 15 Oven Shelves 16 Oven Shelf Supports 17 Removable Oven Door 18 Broiler Pan and Rack

I I I

13 13

Sutiace CooHzng

See Surface Cooking Guide.

Surface Cooking with

Infinite Heat Controls

both

OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is LO. In a quiet

kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

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

How to Set the Controls

Step 1: Grasp control knob and push in.

Step 2: Turn either clockwise or

counterclockwise to desired heat

setting.

Control must be pushed into 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 knob to OFF when you finish cooking. An indicator light will glow when ANY heat on

any

surface unit is on.

Cooking Guide for Using Heat Settings

HI—Quick start for cooking; bring water to

MEDIUM HI—Fast fry, pan broil; maintain fast boil on large amount

MED—Saute and brown; maintain

slow MEDIUM LO—Steam rice,

cereal; maintain serving temperature of most foods.

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

NOTE:

1. At HI and MEDIUM HI settings, never leave food unattended. smoking; greasy

catch fire.

2. At MEDIUM LO and LO settings,

on small surface unit.

food.

boil

boil.

on large amount of food.

Boilovers

spillovers

melt

chocolate and butter

cause

may

Questions & Answers

(>. May 1

reserves on my surface units?

A. Yes, but only use cookware designed

Check

instructions preserving flat-bottomed and fits over the center canning generates steam, be careful to avoid burns

from

only be done on surface units. Q. Can 1 cover my drip pans

with foil? A. No.

Cleaning Guide.

can foods and

for

canning purposes.

the manufacturer’s

and

recipes

foods.

Be sure canner is

of the surface unit. Since

steam or heat. Canning should

Clean as

recommended in

large

amounts of

for

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

A. Cookware without flat surfaces

is not recommended. The the surface unit can be shortened and the cooktop can be damaged

from the high heat needed for this

type of cooking. Q. Why am I not getting the heat

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

A. After turning surface units off

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

life

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

A. Because the surface unit is not

flat. Make sure that the “feet” on the surface unit are sitting tightly in the cooktop 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 the surface unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop

or burn, depending on the type of cookware. Also, cooking small amounts of dry food or cooking at high heat for damage the cookware’s finish.

long

periods

may-

Home Canning Tips

Canning should be done on surface units only.

Pots that extend beyond one inch of cooking element’s trim ring are not recommended for most surface cooking. 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 the surface units.

HOWEVER, DO NOT USE LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER POTS FOR FRYING OR

BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures-and all types of trying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the surface units.

Observe Following Points in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range or its location does not allow

the canner to be centered on the

surface unit, use small-diameter

pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT WRONG

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

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

NOTE: If your house has low

voltage, canning may take longer

than expected, even though directions have been carefully followed. The process time

shortened by: (1) using a pressure canner, and

(2) starting

fastest of water.

he~ing of large

Ball

with HOT

and Kerr;

will

tau

water for

q~antities

Sutiace

Cooting Guide

Control Settings

HI—Highest setting.

MEDIUM HI—Setting halfway

between HI and MED.

MED—Medium

MEDIUM LO—Setting halfway between

MED and LO.

LO—Lowest setting.

Food

Cereal

Cornmeal,

grits,

oatmeal

Cocoa

Coffee Percolator

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats

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

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage; thin fish fillets

setting.

Cookware

Covered Saucepan

Uncovered Saucepan

Covered Saucepan

Covered

Skillet

Uncovered Skillet

Covered

Skillet

Uncovered

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Directions to Start Cooking

HI.

In covered water to cereal.

HI. milk Bring

HI. At heat to MEDIUM

HI. Cover eggs

water. Cover pan. cook”

until steaming. MEDIUM

add eggs and cover ski

HI. Melt butter

HI. [n covered water to a boil,

H]. Heat

golden in color.

HI,

In covered pan bring

fruit

H].

Melt fat,

Switch to brown other liquid.

HI, Prehea( skillc(. gre:lse Iigh(ly.

and

Settings

pan bring

boi 1

before

it-~”

together

and

cocoa” ingredients.

jus( to a boil.

first perk, swi(ch

butter until light

zind w:iter (()

meal. Add wa(cr

wa(cr

with

HI, McI(

p:in bring

boil.

then LLdd mca[

ME3D1UM

adding

LO.

cool”

hLl[lCl”,

[hen

Ilc(.

I()

Cookware Tips

1. Use medium- or heavy-weight

cookware. Aluminum cookware conducts heat faster than other

metals. Cast iron and coated cast iron cookware are slow to absorb

heat, but generally cook evenly at

low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

Directions and Settings to

Complete Cooking

or LO,

tben

MEDIUM

cereal, Finish timing according [() package

MED.

ME1)ILJM L()

but

MEDIUM

minutes

15 minutes

[’ontinue

HI until about

MEDIUM LO. then

When

just

cook other side.

M1;DIUM LO. eggs. C()()k

minutes at MEDIUM MED.

C()()k.

doneness.

M13DIUM ancl check f’or

MF;I)IUM tcnLfcl”.

MIiDILJM ancf cook” turnitlg

directions.

to cook 1 or 2 minutes

comple(eiy

s(cody

set.

blend ingredients.

to maintain gentle

perk.

LO. Cook only 3 to 4

f’or sof’t

cooked;

for

hard cooked.

cooking” at MEDIUM

whiles

bottoms” of eggs have

stirring to desired

are just set,

to 5 more minutes.

carefully turn over to

Carefully add

uncovered about 5

Add egg

mixture.

LO. Stir occasionally

sticking.

LO. Simmer until fork

HI or MED. Brown

to desired doneness,

over ~s needed,

add

add eggs.

HI,

Comments

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

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

If you do not cover skillet,

baste eggs with 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

Fresh fruit: Use cup water per pound of fruit.

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

cookinz time,

Meat can be seasoned and floured before it is browned, if desired. Liquid variations

for

flavor could be wine, fruit

or tomato juice or meat broth. Timing: Steaks 1 to 2 inches:

I to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast: 4 hours.

Pan frying is best for thin steaks and chops. If rare is desired, pre-heat skillet before adding meat.

fat

to cook

half.

1/4

boilover.

1/2

2’/~

2. To

?nergy,

.)[tom,

[ight

fitting lids.

conserve

pans

have straight sides and

the most

should

Match

cooking

be flat on

the size

tie

of the saucepan to the size of the

surftice more

unit. A pan that extends

than one inch beyond the

edge Of the trim ring will trap heat

causing discoloration on chrome

E.ood .Meats

I;licd

Chicken

Pdtl-f-ied

silLl(CCd: i,CSS tCllLtCl”

(hin steaks

l’OLllld, Ctc.

[hick or whole Sinlmcred meat; chicken;

corned beef;

pork;

loll~LIC;

Nlelting ‘)utter,

Pancakes or

IJrench

Pasta

N()()dlcs or

Pressure Cooking

Puddings, Sauces, Candies,

Vegetables

t:rcsh

bacon

(ChLICk,

ivcr;

fish.

or stewed

smoked

stewing beef:

C(C.

chocolate,

marshmallow:

toast

spaghetti

P.rostings

Fl”ozell

stiLltCCd:

:1’ccn pcppcl’s;

onions;

mllslll-(x)llls; Cclely; etc. Rice and

(;rits

Cookware

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered

Dulch

Oven,

Kettle

or Large Saucepan

Small Uncovered Saucepan.

Skillet or Griddle

Lal”ge Covered

Kettle or Pot

Pressure

Cooker or Canner

Uncovered Saucepan

Covered

Sallccpan

Covered

Suuccpan

Uncovered

Skittet

Covered

Sauceptin

trim

rinzs ran~in~

gr~y. u

dark

“

3. Deep Fat Frying. Do not overfill cookware with fat that may over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures. Keep range and hood clean from accumulated grease.

Directions and Settings to Start Cooking

HI. Melt HI to brown chicken.

HI. In

bucon

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.

LO. Allow 1 () to 15 minutes to melt through. Stir to smooth,

MEDIUM HI. Heat skillet 8 to

10 minutes. Grease lightly.

HI,

salted water to a boil, uncover and add pasta

does not stop,

H1.

H].

HI,

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

HI. Measure water and as above. Add

saucepan bring to boit. HI.

HI. Bring

fat.

Switch to MED

cold

skillet,

slices. Cook just until

In covered

Heat untit first

Bring just to boit.

Measure t/2 to t inch

vegetabte.

skillet. melt fat.

satted water to a boil.

~rrange

kettte,

bring

stowly

ji>e

vegetabte.

frozen

In covered

block

boiting

is heard.

satt

from blue to

spill

Directions and Settings to Complete Cooking

MEDIUM

and

Uncover last few minutes.

MEDIUM HI. Cook, turning over

MEDIUM LO. Cover and cook until tender.

MEDIUM tender. (Water should boil slowly. ) medium heat

Use small surface

Cook 2 to

MEDIUM Ht. Cook uncovered untit tender. For HI may be needed to keep water at rotting boit throughout entire

cookin&

MEDIUM HI for foods cooking

t O minutes or

foods over 10 minutes. MEDIUM

MED. Cook t pound

t O to 30 or more minutes, depending on tenderness of

vegetabte.

MEDIUM LO. Cook according to time

MED. Add vegetabte

Cook untit desired tenderness is reached.

LO. Cover and cook according to time.

LO.

cook until tender,

Cover skillet

needed.

LO.

Cook until

For

very large amounts,

may

be needed,

unit,

minutes per side.

targe

time.

tess.

MED for

LO.

finish

package.

Concave Bottom

fork

amounts,

cooking,

Wrong

Rounded Bottom

Right

)

Wrong

OVER 1“

Right

NOT OVER

Comments

For

crisp,

dry

cover only after switching to MEDIUM LO minutes. Uncover turning occasionally for

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

not been smoked or

otherwise cured.

When melting marshmallows, add milk or water.

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

targe

Use prevent

doubtes

Cooker times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more

water and

Break up or stir as needed white cooking.

Turn over or stir necessary for even browning,

Rice and after cooking. Time at LO. Rice: I cup rice and 2 cups water Grits: water for 40 minutes.

chicken,

cooking if meat has

enough kettle to

boilover.

in size when cooked.

shoutd

tonger

grits tripte

for

25 minutes.

cup grits and 4 cups

1“

for

and

cook,

Pasta

jiggte 2 to

time.

vegetabte

vohrme

Automatic Clock and Timer

The automatic clock and timer on your range are helpful devices that serve the following purposes.

To set the Clock

Press the CLOCK pad. The words

“SET TIME” appear in the display. Then press the INCREASE or DECREASE pad until the correct time is displayed. After a slight pause, time is set.

To set the Timer

Press the TIMER ON/OFF pad.

The

words “SET TIMER” in the display. Then press the”” INCREASE or DECREASE pad until the desired time (hours and minutes) is displayed. The colon

flashes when the timer starts counting down.

To cancel the Timer

appear

Questions and Answers

How

can I use the Timer to

make the surface cooking easier? A. The Timer will

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

only.

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

Q. Can I use the Timer during

oven cooking? A. The Timer can be used during

any cooking function.

help

you time

Press the TIMER ON/OFF pad until

“0:00” appears in the display.

At the end of the timer operation,

the timer beeps 3 times followed by

beep every 10 seconds until

cancelled. You can display the time of

day by pushing the CLOCK pad. To return to the time counting down push TIMER ON/OFF.

Using Your Oven

Before Using Your Oven

1. Look at the control. Be sure you

understand how to set it properly.

Check

oven interior. Look

the shelves.

removing properly support.

3. Read

that

Keep

con

refer to it, especially during

the first

Take a practice run at

and

replacing them

give sure, sturdy

over information and tips

fo]]OW.”

this book handy so you weeks of using your range.

Oven Temperature Control

The OVEN CONTROL knob is

located on the control panel on the

front

of the range.

Simply turn the knob to the desired cooking temperatures, which are

marked in

dial. OVEN CONTROL maintains the temperature you set, from WARM ( 1500 F.) to BROIL

(5500F.).

The Oven Cycling Light glows

until the oven reaches your selected temperature, then goes off

und

on with the oven unit(s) during

cooking.

25°F.

increments on the

Oven Shelves

The shelves are locks so when the shelf supports, they will stop

before coming completely out the oven are removing food placing food on them.

When placing cookware on a

pull

position. Place the cookware on

the shelf, then slide the shelf back

into the oven. This will eliminate

reaching into the hot oven.

and

the shelf out to the “stop”

designed

placed

will not tilt when you

with

correctly

from

them or

stoP-

shelf,

Shelf Positions

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

Oven Light

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

door is closed.

supports—

To remove the shelves from the

oven, pull them toward you, tilt

front end upward and pull them out.

To replace, place shelf on shelf

support with stop-locks (curved

extension of

toward rear of oven. Tilt up front

and push shelf

oven until it goes past “stop” on

oven wall. Then lower front of

shelf

and push it all the way back.

shelf)

facing up and

toward

back of

Bating

When cooking a food

for

the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between an old and new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing

correctly. However, your new oven has been set correctly at the factory

and is more apt to be accurate than

the oven it replaced.

How to Set Your Range for Baking

Step 1: Place food in oven, being

certain to leave about

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 the

Baking Guide in this book. Step 3: Check food for doneness at

minimum time on recipe. Cook

longer if necessary. Switch off heat and remove foods.

Shelf Positions

Most baking is done on the second

shelf

position (B) from the bottom.

When baking three or four items, use two shelves positioned on the second and fourth sets of supports (B &D) from bottom of oven.

Bake

angel

food cakes on first shelf

position (A) from bottom of oven.

Baking Tips

●

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

a tested recipe and

● Do not open the oven door during

a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or 4 inches—and close it as quickly as possible.

● Do not disturb the heat

circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10 by 12 inches at the most, on a

lower shelf several inches below the food. Do not place foil on the

oven bottom.

Common Baking Problems and Possible Solutions

PIES Burning around edges

● Edges of crust too thin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust

sufficiently before filling pie shell.

● Filling may be too thin or juicy.

● Filling allowed to stand in pie

shell before baking. (Fill pie shells

and bake immediately.)

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

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

● Too much filling.

● Check size of pie plate.

Pastry is tough; crust not flaky

● Too much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as little as possible.

andor

filling to cool

CAKES

Cake rises higher on one side

● Batter spread unevenly i n pan.

● Oven shelves not level.

● Using warped

pans.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe or

exact package directions.

● Check for proper shelf position.

●

Check pan size called for in recipe.

● Improper mixing of cake.

Cake

falls

● Too much shortening, sugar

or liquid.

● Check leavening agent, baking

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

● Cake not baked long enough or

baked at incorrect temperature.

● If adding oil to a cake mix, make

certain the oil is the type and

amount specified.

Crust is hard

● Check temperature.

● Check shelf position.

Cake has soggy layer or streaks

at bottom

● Undermining ingredients.

● Shortening too soft for proper

creaming.

●

Too much 1

iquid.

COOKIES & BISCUITS Doughy center; heavy crust

on surface

● Check temperature.

● Check shelf position.

● Follow baking instructions

carefully as given in reliable recipe

or on convenience food package.

● Flat cookie sheets will give more

even baking results. Don’t overcrowd foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

“

Oven door not closed properly,

check gasket seal.

● Check shelf position.

Bating

Guide

1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results because

~hey

help prevent

overbrowning.

For best browning results, we recommend dull bottom surfaces for cake

2. Dark or non-shiny finishes

pans and pie plates,

and

glass cookware generally absorb

Cookware

Bread

Biscui[s

( l/2-in. thick)

Corn

breaci or

Gingerbread

Muffins Popovers

Quick

loaf

Yeast Plain rolls

Sweet rolls

Cakes

‘without

Angel

Jelly roll Sponge

Cakes

~undt

Cupc~kes Fruit cukes

L:Iycr Layer,

bread

bread (2

shortening)

food”

cakes

chocolate

I.oaf

Brownies Drop

Refrigcra[or

Rolled or

E’ruits,

other Desserts

Baked

Cus[tird

Puddings, rice

and cLtstJrd

Pies

Frozen

Meritrguc

one

Two crust

Pastry

Miscellaneous

daked

Scidlopcd

SOLlff”]CS

sliced

apples

CI”LIS(

shell

potatoes

dishes

muffins

loaves)

Shiny

Cookie Sheet

Shiny Metal Pan with

sztin-finish bottom

Cast-iron or Shiny

Glass Pan

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 Shiny Oblong 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 Pans 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 Pan

Set on Oven Shelf Glass or Metal Pan Glass Pan

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

25°F.

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

3. Preheating the oven is not always

necessarv,

es~eciallv for foods that

-. .

cook longer than 30 to 40 minutes. For foods with short cooking times,

Shelf

Positior

B, C

B B

A B B

A, B

A;B

B B

B, C

B, C B, C

B. C

B, C

B B

B!C

B B B

Oven

Temperature

400°-4750

350°-4000

400°-4500

350°

400°-4250

375°

350°-3750 375°-4250

375°-4250

350°-3750

325°-3750 375°-4000 325°-3500

325°-3500 350°-3750 275°-3000

350°-3750 350°-3750

350°

325°-3500 350°-4000 400°-4250 375°-4000

350°-4000 300°-3500

325°

400°-4250

325°-3S00

400°-4250 400°-4250

4s0°

32 S0-400 325°-3750 300°-3s00

Minutes

2-4

50-90

45-70

45-60 40-60

60-90 30-60 30-75

Time,

15-20 20-30 20-40

45-55 20-30

45-60

45-60 45-60

10-25 20-30

30-55 IO-15

45-60

45-65 20-25

hrs.

20-35 25-30 40-60

25-35

10-20

6-12 7-12

30-60 30-60

15-25

12-16

preheating gives best appearance and crispness. Although preheating is not necessary with meats, it is

prefemed

for baked

goods.

4. To prevent uneven heating and to

save energy, open the oven door as

little as possible in checking food.

Comments

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutes for muffin mix, or bake at then at

350°F.

Dark metal or glass give deepest browning.

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

Paper liners produce moister crusts. Use

300°F.

individual cakes. If baking four layers, use Shelves B and D.

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

50°F.

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

For large pies use To quickly brown meringue, use

400°F.

Custard fillings require lower

temperature, longer time.

Increase time for larger amount or size.

450”F.

for 10 to 15 minutes.

and Shelf B for small

for more browning.

for 9 to 11 minutes.

for 25 minutes,

300°F.

for large

400°F.

and more time.

25°F.

Roasting

Roasting is cooking by

dry

heat.

Tender meat or poultry can be

roas(ed LIncovcred

Roasting [enlperatures, sI1ouI{I hc low and spat[cl”i[lg to

roasting, i[ is

sear, baste. cover (() yolll” Incilt.

Roaslillg these

Step 1:

place

steps:

(’heck

it,

fa[-side-up.

in your oven.

which

steady, keep

a minimum. When

not

necessary to

or add

easy:

just

weight of

water

meat, and

on roasting rack in a shallow pan. (Broiler with

rack

is a good

L,ine

broiler pan with aluminum

toil

when using

cooking

with fruits, cooking

heavily-cured

fOOd dul-ing

spi][illg

incr

Step 2:

A or

cooking.

these materials 0[1

or door.

Place

position. No preheating

pan for

meals,

oven

pan for

this. )

marinating,

for

Av(>id

on shelf in

basting

oven

is ncccssary.

pan

Step 4: Most meats continue to cook slightly while standing after being removed Standing time recommended roasts is 1() to

allows

roasts to firm up and makes

them

easier to carve. Internal

temperature to

10°F.;

to compensate for

from

the oven.

minutes. This

will

rise about 5°

for

temperature increase, if desired, remove the roast from the oven when roast’s internal temperature

is 5° to

10°F.

less than temperature

shown in the Roasting Guide.

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.,

thawing, but

minutes additional time per pound

(10 minutes additional time per

pound for roasts under 5 pounds,

more time for larger roasts).

● Thaw most frozen poultry before

roasting to ensure even doneness.

Some commercial frozen poultry

can be cooked successfully without

thawing. Follow directions given

on package label.

can

be started without

allow

10 to 25

Questions and Answers

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

A. Checking the finished

temperature at the completion of cooking time is recommended. Temperatures are shown in

Roasting Guide. For roasts over

pounds, cooked at

300°F.

reduced time, check with

thermometer at half-hoar intervals

after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice

allowed to cool 10 to 20 minutes

after removing from oven.

to cut across the grain of the

Q. Do I need to preheat my

oven each time I cook a roast

or poultry?

A. [t is rarely necessary to preheat

your oven; only for very small

roasts, which cook a short

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

thickness as possible, or buy rolled roasts.

Q. Can I seal the sides

“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.

inlernal

with

Iengtll

even in

of.

f’or

sure

meat.

foil

Step 3: Turn OVEN SET knob to BAKE. Turn OVEN to

325°t7.

Small poultry

cooked

350°F. for

browning. (You

c1 icking

sound. indicating the oven

TEMP knob

best

may

hear a

may

slight

is working properly. )

Roasting Guide

1. Position oven shelf at B for

small-size roasts (3 to 7 pounds) and at A for larger roasts.

2. Place

breast-side-up, on broiler pan or

meat fat-side-up, or poultry

other shallow pan with trivet. Do not cover. Do not stuff poultry until

.Iust

before roasting. Use meat

~hermometer

for

~ore

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

Meat

Tender

cuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

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

Ham, raw

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes

pound to times

Poultry

Chicken or Duck Chicken pieces

Turkey

leg

or loin*

given above.

per

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

4. Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and them easier to carve. Internal temperature will rise about 5° to

10°F.:

to compensate for

temperature

i~crease,

if desired, remove the roast from oven when the roast’s internal temperature is 5° to

10°F.

less than temperature

shown in the Roasting

Oven

Temperature

325°

325° 325° 325°

325°

325”

350° 325°

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done:

Well

To Warm: Well Done:

Well

Well Done:

Done:

Guide.

5. Frozen roasts can be conventionally roasted by adding

to 25 minutes additional time

per pound to times given in guide

m~es

for refrigerated roasts. (10 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts,) Defrost poultry before roasting.

in Minutes per Pound

to 5 Ibs.

24-33

35-39 40-45 30-35 21-25 25-30 30-35 35-45 35-45

17-20 minutes

Under 10 lbs, 20-30

3 to 5 lbs.

35-40 35-40

10 to 15 lbs. 18-25

per pound (any weight)

6 to 8

18-22

22-29

20-23 24-28 28-33 30-40 30-40

10 to 15 Ibs. 17-20

Over 5 Ibs.

30-35

Over 15 lbs.

15-20

Ibs.

Internal

Temperature

140°-1500 150°-1600 170°-1850 140°-1500 150°-1600 1700-1 85° 170°-1800 170°-1800 115°-1250

170°

185°-1900 185°-1900

thigh:

185°-1900

“F,

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:

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

Step

in broiler pan which comes with range. into broiler pan; otherwise juices may become hot enough to catch fire.

Step

recommended shelf position as suggested in Broiling Guide on opposite page. Most broiling is done on C position.

Step 4: Leave door open to broil stop position (except when broiling

chicken). The door stays open by

itself, yet the proper temperature is maintained in the oven.

Step 5: Turn OVEN SET knob to BROIL. Turn OVEN to BROIL. Preheating unit is not necessary. (See notes in Broiling Guide.)

meat has fat or gristle

2: Place meat on broiler rack

Always

3: Position shelf on

use rack so fat drips

TEMP knob

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 and

TEMP knobs to OFF. Serve food

immediately, and leave pan outside oven to easiest cleaning.

co{]

during

me~l

for

Use of Aluminum Foil

You can use aluminum foil to line your broiler However, ye-u must mold the foil tightly to the rack and cut slits in it

iust

like the rack.

Without the slits, the foil prevent fat and meat juices from

draining

juices

catch on fire. If you do not cut the (voltage) to the range may be low. slits, you are frying, not broiling.

pan

and broiler rack.

to the broiler

c~uld

become

will

pan.

The

h~t

enough to A. In some areas, the power

Questions & Answers

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

A. Chicken is the only

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

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

A. Yes. Using the rack suspends

the meat over the pan. As the cooks, the juices thus keeping meat drier. protected by the rack cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat

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 escape. When broil

fish,-brush

with butter. Q. Why are my meats not

turning out as brown as they should?

In these cases, preheat the broil unit for 10 minutes before placing broiler pan with

Check to see if you recommended shelf position. Broil for longest period of time indicated

in the Broiling Guide. Turn food

only once during broiling. Q. Do I need to grease my

broiler rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler the surface cool enough to prevent meat sticking to the surface. However, spraying the broiler lightly with a vegetable cooking spray before cooking will make

cleanup easier.

each side

fall

into the pan,

and

ing

food

in oven.

are

heat,

thus keeping

door

food

pan’?

meat

Juices arc

stay

before

juices to

poultry or

~fien

using the

rack

Broiling Guide

1. Always use broiler pan and rack

,~at

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 open to the broil stop position for all food except chicken.

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

Quantity antior

Food Bacon

Ground Beef

Well

Done

Beef Steaks

Rare

Medium Well Done Rare Medium Well Done

Chicken

Bakery Products

Bretid

(Toast) or Toaster Pastries English Muffins

Lobster tails

Fish

Ham slices

(precooked)

Pork chops

Well

Done

Lamb chops

Medium Well Done Medium Well Done

Wieners

similar precooked sausages, bratwurst

and

Thickness

1/2 lb. (about 8

thin slices)

lb. (4 patties)

l/2 to 3/4 in. thick

in,

thick

to 1 X Ibs.)

I X in. thick

(2 to 2X Ibs.)

whole

(2 to

Ibs.),

split lengthwise

4 slices

I pkg. (2)

2 (split) 2-4

(6 to 8 oz. each)

l-lb. fillets l/4 to

l/2 in. thick

in, thick

2 ( l/2 in. ) 2 (1 in. thick), about

lb.

in. thick)

2 ( about 10 to 12 oz. 2 (1

in. thick),

about I lb.

I -lb. pkg. ( 10)

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

Position

c c

c c c c c c

c c

B 8 8

c c c

First Side

Time, Minutes

6 8

’35

I %-2

3-4

13-16

14 17

Second Side

Time, Minutes

turn over.

5 6

7-8

14-16

20-25

10-15

1/2

Do not

12-14

I-2

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

7. Frozen steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing

cooking time given in this guide

1 X times per side.

Comments

Arrange

Space evenly

Up to 8 patties take about same time.

Steaks less than I in. thick cook through before browning. recommended. Slash fat.

Reduce time about 5 to 10 min. per side”

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

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

Cut Brush with melted butter before broiling

and after half of broiling time.

Handle and turn very carefully. lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Increase time 5 to 10 min.

Slash fat.

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

in single layer.

Pan

frying is

through back of shell, spread

Bnrsh

per side

in. thick or home-cured ham.

cut-

open.

with

for

Care and Cleating

(See Cleaning

Special Care of Continuous-Cleaning Oven Interior

(on

models so equipped)

The Continuous-Cleaning oven cleans

inside back—is finished with a

c’~~[lril?,q

the usual manner with detergents,

commerc itil oven

abrasive pads or coarse brushes. Use

of oven sprays will cause

permanent damage.

The special coating is a porous ceramic material which is dark in

color

the touch. would sub-surface “tunnels.” This

finish

spatters from forming little beads or droplets which run down side walls of a liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits it is dispersed and is partially absorbed. This spreading increases the exposure of oven soil to heated air, somewhat less noticeable.

Soil may not disappear completely and

extended usage. stains may appear which cannot be removed.

The special coating works best on small amounts of spatter. It

does not work well with

spil

dairy mixtures.

The special coating is not used on oven shelves. Shelves should

be cleaned avoid coating inside the

itself while cooking. The of the oven-top, sides

which

of such

and feels s]

appear us

tends

1s,

espec iul Iy

damage

(Juide.)

.\/~[~(;(ll

cannot

be cleaned in

soap.

steel woo] p~ds,

cleaners,

clcancrs

and/or

ightly roligh

If tnagnified.

the surface

peaks, valleys and

to prevent grease

hurd-surface

the

porous finish,

and

makes it

tit

some time after

larger

sugars,

()[{[,vi(l(’ tl~(’ oic’tl

egg

to the special

oven.

coarse

the

rough

the

oven

action

and

use

To Clean the ContinuousCleaning Oven:

1. Let range parts cool before

handling.

gloves

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at Close the door and turn OVEN CONTROL knob to for at least 4 cycles may be necessary before improvement in appearance is apparent.

REMEMBER : D URING THE

OPERATION WINDOW ANO

S[JRFAC.ES WILI CAt

THIi

THE

4. [f a occurs on the soon as the oven has cooled, remove as much of the soil as possible water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible. and be sure to blot it up with paper towels, cloth

with paper towels, cloths sponges, since they will leave unsightly lint water leaves a white ring on the finish as it dries, apply water again and starting at the edge of the ring and working toward the center.

We recommend rubber

be worn when cleaning.

400°F.

Time

hours,

Repeated

TFIE

OVEN, THE DOOR,

OTHER RANGE

GET HOT ENOUGH TO

JSE

B(JRNS. Do NOT

RANGE COOL BEFORE REPLACING

SHE1.VES.

spillover

or heavy soiling

porous

usin&

a small amount of

sponges.

D~~

Ilot rub or

TOLJCH.

surface, as

.vcrub

LET

the oven finish. If

blot

it with a

clean

sponge;

Do not use soap, detergent, steel wool pads, commercial

oven cleaner, silicone oven

sprays, coarse pads or coarse

brushes on the porous surface.

These products will spot, clog and mar the porous surface and

reduce its ability to work.

Do not scrape the porous surface with a knife or spatula— they could

permanently

datnage

it.

Porcelain Oven Interior

(on models so equipped) With proper care, the porcelain

enamel finish oven—top, bottom, sides, back and inside of the door—will stay looking for years.

Let range cool before cleaning. We recommend that you wear rubber gloves when cleaning the range.

Soap and water will normally do the job. Heavy spattering or

spillovers

with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow a high sugar or acid content (such as

milk,

juices or pie filling) to remain

the surface. They may cause a dull spot even after cleaning.

Household ammonia may make the cleaning job easier. in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help the burned-on grease and

If necessary, you may use a commercial oven cleaner. package directions.

Cautions about using spray-on oven cleaners:

● Do not spray on the electrical

controls and switches because it could cause a short circuit and result in sparking or fire.

● Do not allow a

cleaner to build up on the temperature sensor—it the oven to heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the sensor as a change in its position could affect how the oven bakes.

● Do not spray any oven cleaner on

the oven door, handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

the inside of the

may require cleaning

food spills

tomatoes, sauerkraut,

place 1/2 cLlp

food.

film

from the

could

new-

with

fruit on

IOOS( ‘“

cause

Yemovable

Oven Door

Lift-Up Cooktop

Surface Units

REMOVE BROIL position, or where you feel hinge

catch

sides; lift hinges.

To REPLACE, grasp Line up door with hinges and push door firmly into

door.

open

slightly. Grasp door

door

and

away from

door at

place.

sides.

Outer Enamel Finish

The porcelain enamel finish is sturdy but breakable This

finish

is acid-resistant.

‘owever, any acid

Llch

f[”uit

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

misused.

foods spilled

Lamp Replacement

CAUTION: Before replacing

your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel. Be sure to let the

lamp

bulb

cool completely before removing or replacing it. Replace the bulb with appliance bulb. Connect electric power to

40-watt home

range.

Clean the area under the cooktop often. Built-up soil, especially grease, may catch fire.

To make cleaning easier, the entire cooktop may be lifted up and supported by dual support rods that catch and the way up.

Be sure turned off before raising the cooktop. Grasp the front sides of

the cooktop and After cleaning under the cooktop

with hot, mild, soapy water and a clean cloth, put the cooktop back in place. Lift up a little to release

the dual support rods and push them in while guiding the top back down. Be careful not to pinch your fingers.

hold

the top when it’s all

all

surface units are

lift.

Brushed Chrome Finish

Clean the brushed chrome top with warm, soapy water or an all-purpose household cleaner and immediately dry it with a clean, soft cloth. Take care to dry the surface following the “grain.” To

help

prevent finger marks after cleaning, spread a thin film of baby

oil

on the surface. Wipe away excess oil with a clean, soft A good appliance wax protect this finish.

will

cloth.

help

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,

CAUTION: Be sure are turned to OFF and surface units are to remove them.

After removing plug-in units, remove the drip pans under the units and clean them according to directions in the Cleaning Guide. Wipe around the surface unit area below the units. Rinse all washed areas with a damp cloth

or sponge.

cool

before attempting

openin~s.

edges

all

controls

of the

Clean the

Control Knobs

The control knobs may be removed for cleaning.

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

handkerchief] or a piece of string under and around the knob edge and pull up.

Wash knobs in soap and water but do not soak.

To replace knob, locate the groove in each side of the knob stem. One of the grooves contains a spring clip and the other groove is clear. Locate the molded rib on the inside of the knob. Fit the molded rib of the knob into the clear groove on the knob stem.

Make sure to replace the single oven control knob on the correct (far left) knob stem.

Care and Cleating

(continued)

Plug-In Units

Plug-in units

Lift a plug-in unit above the drip pan-just enough to grasp

it—and you can

**>

Do not lift a plug-in unit more than 1 inch. If you do, it may not

lie flat on the drip pan when you

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

unit more than 1 inch above the drip pan can permanently damage the receptacle.

can

.- @

% . . : -......:y ‘“’

@’l&l ~---

be removed.

about

1 inch

pull it out.

~“”-

‘-

Terminals

\ Drip Pan

To replace a plug-in unit:

● The drip pan must be placed into

the surface-cavity first. ‘Make sure the opening in the pan

lines

with the receptacle. The trim ring

then fits over the drip 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 drip pan.

CAUTION

● 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.

Adjusting Oven

Use the time given on

when cooking the

thermostats, in time,

from the factory setting

Thermosti’

a recipe

first

time. Oven

may

“drift”

and

differences in timing between an

old and a new oven of 5 to I

()

minutes are not unusual. If you find that your foods consistent brown too

little

or too much, yOLI

may make a simple adjustment in the thermostat (Oven Control) knob.

Pull

the knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw directly under the pointer.

To adjust the thermostat:

Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold both parts of the knob and turn so the top screw moves in the

desired direction. HOTTER to

increase temperature, COOLER to

decrease temperature. You will

hear and feel the notches as you

turn the knob. Each notch changes

temperature about

100.

4. Tighten the screws.

5. Return the knob to the

range.

Re-check oven performance before

making an additional adjustment.

Cleaning Guide

NOTE: I.et range/oven parts cool before touching or handling.

PART

flake

Unit

l~ruil

Broiler

Control

Rmrge Top

outside

Metal,

Brushed

Cooktop ( models equipped)

Porcelain Painted Surf’aces*

Outside Oven Door*

Sbelves

Surface Unit

Cbrome-Plated

Drip Pans

and

Unit

Parr and Rack

Knohs:

and oven

(;lass

including

Chrome

E;namel and

Finish

Cnifs

MATERIALS

●

S{):lp

and

.SIJ:ip-l; illc.d .Sc.ouring Pad

●

Pl:lstic Scouring

●

I)isllwils hc]--S:if’c

●

P:tper Towel

. 1)1.y

Cloth

.Soup ~nd Wotcr

,SOap and W:tter

●

,S021p :md Water

● So;lp-Filled Scouring

●

C.onlnlerc.ill

●

S():Ip

and Water

●

Sotlp-f:illed

(Norl-mc[allic)

Pltls[ic .Scouriog Pad

●

I)ishw:ishcl.-Safc

For

Continuous-Cleaning Oven care see the Continuous-Cleaning Oven section of

T() USE

Dn no[ c]can

NOTE:

:~ccumulates around the h~ke unit,

W;iter

Pad

Oven Cleaner

Scouring

Use the following directions for Standard Porcelain Enamel Oven only.

Pad

Drain Sprinkle

{he rack.

OPTION: Pull

Scc

Wash all knobs

DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners.

DO NOT USE oven cleaners, cleansing powders or abrasives.

the

DO cleansing powders or abrasives.

Your shelves remove

and discolomtion before completely cleaning,

DO NOT USE a dishwasher to clean the surface unit coils.

DO NOT bandle the unit before completely cooled.

DO NOT

in units or immerse them in

mry

Cool

addition,

the

bake unil or

The

bake unit

fat and cool pan ~nd

detergent, Fill the

Let

pan and rack stand

The

off knohs. Wash

instructions in the Care and Cleaning section,

glass

are

removed, do not

These might scratch

surface,

NOT

USE oven cleaners,

all

materials

discoloration. When using for first time, test cleaner on small part of shelf and check for

seff-clean

kind of liquid.

pan

slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry.

pan may

can

be lifted gently to

rack slightly, (Do not let soiled pan and rack stand in oven to cool.)

broiler

pan and

gently, but do not

with cloth dampened in

barsh

harsb

can

be cleaned by using any and

after

cleaning, NOTE: Some commercial oven cleaners cause darkening

the

pbsg-

also he cleaned in the dishwasher,

GENERAL DIRECTIONS

broil unit. Any soil will burn off when the unit is heated,

gently wipe around the unit with warm water,

pan

with warm water

for a few minutes,

rack

may

allow

water to run down inside the surface of glass while cleaning.

clean

also be cleaned in a dishwasher,

soak.

Dry and return control knobs to range.

soapy

water. Rinse and polish with a dry cloth. If

safely

dry cloth.

If acids should spill on the range while it is hot, use a dry

paper towel or cloth to wipe them up right away. When the surface has cooled, wash and rinse. For other spills, such as

fat

have

Use soap and water to thoroughly clean the top, sides and

front of the oven

doors with soap and

on door liner causes additional stains when the oven is

rebeated.

Spatters and spills burn away when the coils are heated. At

the end of a meal, remove all cookware from the unit and

heat the soiled unit at

minute and switch the unit to

materials on the coils. Wipe off any cleaning materials with

a damp paper towel

clean

smatterings, etc., wash with soap and water when they

cooled

and then rinse. Polish with dry cloth.

all

the oven floor. If

and

spread damp cloth or paper towel over

Wash;

scour if necessary, Rinse and dry.

surfaces: wash, rinse, and then polish with

door.

On non-self-cleaning ovens, wipe

water.

mentioned materials, Rinse thoroughly to

HI.

bejtire

tbis

spillover,

Rinse well.

Let the soil bum

OFF.

Avoid getting cleaning

heating the unit.

book.

residue or ash

NOTE:

Soap left

off

about a

●

of oven

Inside

oven

liner+:

(CA(ITION: WIIcn USC, light hulbs call bcc<m]c W:\!lll break

moist

clt)tl] (It. Iow,cl. When clc:ining. tooclling walnl I:il]lps with clciuling cl~)ths. t

$pill:tgc 01” m:ltinzldcs, Ilruit .juiccs, [omato S:ILICCS

JP if’ in [.(~llt irl~tt)~li-(’ic~lllillg {)k’c]l

I)oor*

enough

touched with

:l\oid

.Scc below

.SoiII] tmd Wotcr

●

St)a[~-Fillcct Scouring Pad

●

(’ommcrc.iul

t<)

with c:!re being taken not to (ouch :M)J

Oven

Clcuncr

and hasting

oven door can be removed—see Care and

water, or immerse. Use same directions as for cleaning Oven Liner, below.

Cool before

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on liner causes additional stains when oven is reheated. FOR HEAVY SOIL: Choose a commercial oven cleaner and follow label instructions, using thin

Ittyer

cleaning,

m~terials

cleaning.

olcletiner. Use of rubber gloves is recommended. Rinse well, When rinsing oven after

wipe thermosta[

containing

hot portion

bulb.

:Icids

may cause discoloration

of’

the oven. When surface is COO1,

Clesming

section. DO NOT

and

should be wiped up immediately (blotted

clean and rinse.

place

door under running

=;.

.————.. –—

. . . . . . . . . .

-——.—.. =--

.;—:–-

...=

Questions?

..,,

Use This Problem Solver

PROBI.EM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBI,E CAUSE AND REMEDY

● Plug on range is not completely inserted in

● The circuit breaker in your house has been tripped, or

● Oven controls not properly set.

● Light bulb is loose.

● Bulb is defective. Replace.

● Switch operating oven

● OVEN CONTROL knob not set at BROIL.

● Door not

●

trnproper

● Food is being cooked on a hot pan.

● Cookware is not suitable for broiling.

● Aluminum foil used on the broil pan rack has not been fitted properly and

left

ajar as recommended.

shelf position being used. Check Broiling Guide.

light

is broken. Call

the

electrical outlet.

fuse has been blown.

for

service.

as recommended.

● OVEN CONTROL 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

foi 1

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

slit

SURFACE UNITS NOT FUNCTIONING PROPERLY

If you need GE Answer Center’

help...call, toll free:

800.626.2000 consumer information service

● Surface units are not plugged in solidly.

Drip pans are not securely in the

● Surface

unit

controls are not properly set.

cooktop.

Notes

Wdll

Be There

With the purchase of your new

{he

assurance that if

ance,

we’ll be there. Ml you have to do is cdl—toll-free!

you

ever need information or

Hotpoint

appliance, receive

assis-

GEAnswer Centerm

800.626.2000

In-Home

Repak

Service

800-GE-CARES

(800-432-273fi

()(11’

(’OIISLllIlel”

—

ill pro\icie

JUI I{otpoint”

tin]c’ [hat’s

ilall].

(;k; (lorlsumei- Scllicc con]pan) t)f)erate(i Iocatio]]s” offkr },ou senice to(la>”

\tt~ic*ll(c’ (7:()() a.tn. to 7:()() (Ia)’s, !):()() a.111. to 2:()() OUI ~i~ct(~l}tl;lillc’(i t~’cl]nicialls kno~~ ;otlr

:Ippliarlc(’ itlsi(le aIl(f out-so”

tllost

repail-s caIl I)e

OIIe

\isit.

sf:nice

expel-t

repair sen’ice on

appliance,

con~etlient for

tolnorrow’, 01”

p.m.

han{ile(i

pro~essionals”

sche{lulecl

}’0111 (’orl-

p.m.

Salllrcfa)’s).

in just

you.

\\’cek-

Service Contracts

800-626-2224

You can ha~e (;E

(;(msumer

there after

}~ranant~ contract while

effect

discount. With a muttiple.)ear c(m

tract,

tocfay”s

Parts

800-626-2802

lndividuds

own appliances

parts or accessories sent ciirectf! their home, (

)Ilr parts s~stenl pro\icies access

()~er 47.()()() (;enu

allcf all are

hlastel<~ard accepteci.

User maintenance instructions

contiined

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

the secure feeling that

Senice I*ifl

your

Hotpoint”

expires. Purchase a GE

)’our warrant]’

and

)’OL1’11 recei~e

you’re

assured

still be

product

is still in

a substantial

(If

future

senice

prices.

andAccessories

qualified to service their

call

ha~e needed

iiee of”

shipping charge!

ine Relle}\al Parts . . .

fill])’ \\’an’al)tecf. \’Is.\,

and

in this

I)isco\el

booMet

cards

:Ire

cover proce-

generdy

Telecommunication Device for the Deaf

. . . , . -

—

-— —

. . . -. . . . - ------- -. ,

. . .

SL.-

“ --- -.

For Customers With Special Needs...

8ti0.626.2000

L’poll re(]~lest. \\t

controls”

appli:lnces. f)l;lllllillg :1 I)aniel-free kitchen foI

persons

[aill lhest>

800.(

ot- spt’t’(h \\llo ha\e

or a

(’alt

rt(lllcst

fi)r

Iiith

items, free of ’charge, call

j2(j.2000.

(:t)IlsIIInt’rs

cot)\c’lltioIl:il” tt’lt’t}pe~t]itel. may

N()().’I’I)I).( ;F;;J(:

ill Ii

\\ill

pt”olicie l+raille

a lariet\

;III(l

of” Iiotpoitlt”

:1 I)rochlire to assist

Iilllitt’{{

nl{)bilit):

\\ith

impaired bearing

access to a

(800-8 :\:l-4:\22)”

)n]latiot] or

senice.

Ti) oi)-

‘1.DI)

YOUR HOTPOINT RANGE

WARRANTY

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

cancelled

check to establish warranty period.

WHAT

COVERED

WHAT IS NOT 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

part of

any

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.

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

the

range that fails

Center’”)

This

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

to ship the product to-the sewice

shop or for the

travel costs to your home. All warranty service will be

provided by our Factory Service Centers or by our authorized Customer Care’ normal working hours.

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

CUSTOMER

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

semice

ELECTRIC-HOTPOINT

CARE(”’SERVICE.

technician’s

servicers during

8-91CG

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

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

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

GE RF512GP, RF615GP Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual