GE RGA5121, RGA512, RGB5241, RGB5281, RGB528 Use and Care Manual

How toget

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thebestfrom

useandcm-wofGasModels

with with

standing ElectricIgnition
Pilot
RGA512
lRGB52~
RGB528

RGB528G

RGA5121
IRGB5241
RGEH281
RGB528GI
RGB628GI

RGB628G RGH646GI

Featuresof’-yourrange

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Lightinginstructions p8-’=lo
surfaceCooting

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.. ........ ... .

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...

—

Betore LJsingYour Range . .. .. . 2

Safety Instructions .. .. .. . . ...4-5

Features of Your Range . . .. ...6-7

Lighting Instructions

—Standing Pilot .. . .. .. . . . ...8

Lighting Instructions

—Eiectric ignition Pilot . . . . . . 9

Air Shutter Adjustment . . . . . . . 10

Surface Cooking . . .. . . .. . . .. . 11

Using Your Oven . . . . . . . . . ..o .12

How To Bake.. . . . . . . . . . . . . . . . 13

How To Roast . . . . . . . . . . . . . . . .14

How To Broil .. . . .. . . . . . . . . . . . 15

How To Care For

Your Range . . . . . . . . .. . . . . ..l6

Continuous Cleaning

Oven Care . . . . . . . . . . . . . . . . . 17

Baking Chart . . . . . . . . .. . . . . . . .18

Roasting Chart . . . . . . . . . . . . . . .19

Broiling Chart .. . . . . . . . . . . . . . .20

Cleaning Chart .. . . . . . . . . . . . . . 21

The Problem Solver . . . . . . . . . . 22

if YouNeedSewice . . . . . . . . . . ..23

Warranty . .. . . . . . . . . ..Back Cover

Pilot Sys?e!ms

Yourgas rangeis equipped with
either a Standing Pilot or Electric
Pilot ignition System. Be familiar
with which type of system your
range is equipped.

McMHsRGB524, RGB528,
RGB528G, RGB628G, RGA532
Standing Pilot System has aeon-

tinuous flame glowing atall times.
Models RGB5241, F?GB5281,

RGE1528GI,RGB628GI,
13GH646GI, RGA5121
Electric Pilot Ignition System uses
an electric spark to ignite the
burners and does not require use
ofa match unless electrical cur­rent to your range is interrupted.

—

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3

0

$gi#yk!aid“mki Ehmk carefully

/rwili help youoperateand

maintainyournew Rangeproperly.
Keepit handyfor answersto your

questions.

Ifyoudon?understandsomething
orneed more help,write (include
yourphone number):

ConsumerAffairs
Hotpoint

Appliance Park

Louisville,W 40225

writeDown the Mow and

serial Numbers

if l?fx.1Received

a Damaged Range

Immediatelycontactthe dealer(or

builder)that soldyouthe Range.

save timeandnmm?y.

Before you request service,
check the Problem Solver on

page22. Hlistsminorcausesof
operating problemsthat you can
correctyourself.

FOR YOUR SAFETY
(mm OFF all range

controls)

ifyou smellgas:

1. open lwindows

2= Don’ttouch

electrical swmhi?s*

3. Extinguishany open
flame

4. Immediatelyfcal!
yourgas supplier

‘Don’t turn electric

SWvittmeson or off

because sparks may
ignitethe gas.

You’llfind them on a label located
underthe cooktop.

Thesenumbers are also onthe
Consumer ProductOwnership
RegistrationCardthat camewith

yourRange. Beforesending in this
card,please write these numbers
here:

.!odelNo.

SerialNo.

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

/-“’.->

i..

._..

..

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j

1,

~ !Hafe the irnstaikr dwnv you

the hxxtkm d the range gas

cut-off valve and how to shut
HGMif nfxx.?ssm’y.
~ Have N imstalkxiland prop”

edy grounded by a

ikwtakr,

the installation instructions.

Any adjustment and service
should be performed only by
qualified gas range installers
or service technicians.
@ Locate range out of “kitchen

traffic path” and out of drafty

locations to prevent pilot out­age and poor air circulation.
~ Be sure your range is cor­rectly adjusted by a qualified

service technician or installer

for the type of gas (Natural or

LP) on which it is to be used.

Gas can be converted from

one type to the other. See

Installation Instructions.
Q After prolonged use of a
range, high floor temperatures

may result and many floor

coverings will not withstand
this kind of use. Never install
the range over interior kitchen
carpeting, vinyl tile or linoleum

that cannot withstand such
type of use.

Be sure electrical power
cord is not touching or draped
over the oven vent located in

the center of the back of the
range.

in accordance with

qualified

.

r .“ ? ,..+ ~.,

!,.:$,jlij#g

“ Don’t k?aveCI-iikirem alone or
unattended where a range is
bat or in operation. They could
be seriously burned.

~~Don’t allow anyone !0 climb,
stand or hang on the door,
broiler compartment or range
top. They couid damage the
range and even tip it over
causing severe personal injury.
~ CAUTBON: Do NOT STORE
ITEMS OF INTEREST TO
CHILDREN IN CABINETS

ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANGE—

CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMS COULD BE
SERIOUSLY lNJURE~.
Q Let burner grates and other

surfaces cod before touching
them or leaving them where
children

@

fitting or hanging garments
should never be worn while
using the appliance. Flam-

mable material could be
ignited if brought in contact
with flame or hot oven sur-

faces and may cause severe

burns.

c;’Never use your appliance for

warming or heating the morn.

Prolonged use of the range
without adequate ventilation
can be hazardous.
‘=’DO not use water on grease

fires. Never pick up a flaming

pan. Turn off burner, then

smother flaming pan by cov­ering pan completely with well
fitting

tray. Flaming grease outside a

pan can be put out by covering
with baking soda or, if avail-

able, a multipurpose dry chem-

ical or foam.

“ Do nc$tstore f!ammab!e

materials in an oven or near
?he Cclokhclpm

or other W/ntmable Imaterials

$ffy.!! ;>Q .W,“ ~’‘~g::IE

can reach them

Wear proper clothing. Loose

lid, cooking sheet or flat

Do not let Coo!{ing grease

acxumu!eie in We range W
~j~~~~~m

unattended at I=+!(3HIflame w3t­tings. Boilover causes smoking

and greasy spillovers that may
catch on fire.
~~Top Burner flame size

should be adjusted so it does

not extend beyond the edge of
the cooking utensil. Excessive

flame is hazardous.

G use only dry pclthohWrs—
moist or damp potholders on
hot surfaces may result in
burns from steam. Do not let
potholders come near open
flames when lifting utensils.
Do not use a towel or other
bulky cloth.
~ To minimize burns, ignition

of flammable materials, and
spillage, the handle of a con­tainer should be positioned so
that it is turned toward the side
or back of the range without
extending over adjacent

burner.
G ~~~’~ ~~~ ~~~~~~~~ f~~~

anywhere in Me oven except
as described in

Misuse could result in a fire
hazard or damage to the
range.
~ Always turn surface burner

to OFF before removing

utensil.
o Watch foods being fried at

HIGH flame setting.
r, Never block the vents (air

openings) of the range. They
provide the air inlet and outlet
which is necessary for the

range to operate properly with

correct combustion.

this book.

Keep meappmmaearea

1

1dear and ikwefrom‘corm” ,]

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4

,,

. .. ,

..J —.- .-.. -., ,,

.

f%;~ !!%xds forfryingS1’m.ild be

k%$jasc&y as possible. Frost on

-%$+{rozenfoods or moisture on
z!!’?

c>

~ esh foods can cause hot fat

to bubble up and over sides
of pan.

~ Use least possible amount
of 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.
G Always heat fat slowly, and

watch as it heats.

‘; Use deep fat thermometer
whenever possible to prevent
over-heating fat beyond the

smoking point.

~~Use Proper Pan Size—Avoid

pans that are unstable or easily
tipped. Select utensils having
flat bottoms large enough to
properly contain food avoiding
boilovers and spiiiovers, but

arge enough to cover burner

rate. This will both save
cleaning and prevent hazard­ous accumulations of food,

since heavy spattering or spill­overs left on range can ignite.

Use pans with handles that can
be easily grasped and remain
cool.

- Use only glass cookware that

is recommended for use on gas

cooktops or gas ovens.

LI If range is located near a

window, do not use long cur-­tains which could blow over
the top burners and create
a fire hazard.

@ When a pilot goes out, you

will detect a faint odor of gas
as your signal to relight pilot.

When relighting pilot, make
sure burner controls are in
“OFF” position and follow
instructions described on fol­lowing pages to relight.

~ If you smell gas and you

have already made sure pilots
are lit, turn off the gas to the
range and call a qualified ser­vice technician. Never use an
open flame to locate a leak.

E3ddng, BnmmJ and Rhxx?mwJ!
~ Do not use oven for a storage

area.
Q Wand away from the range

when opening cwen door. The
hot air or steam which escapes

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

o Keep oven free from grease
build up.

~ Place oven rack in desired
position while oven is cool.

‘ 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.

Don’t heat unopened food
containers in ‘ii-w oven. Pres”
sure could build up and the

container Could burst causing

an !k@N’y.

- When using cooking or

roastin~ bags in oven, follow

the manufacturer’s directions.

~~When cooking pc@Yfollow
our directions exactly and
always cook the meat to at
least 170°. This assures that,
in the remote possibility that

trichina may be present in the

meat, it will be killed and meat

will be safe to eat.
@ Always remove broiler pan

from broiler compartment as
soon as you finish broiling.
Grease left in the pan can
catch fire if oven is used
without removing the grease
from the broiler pan.

~ When broiling, if meat is too
close to the flame, the fat may
ignite. Trim excess fat to pre­vent excessive flare-ups.

G Make sure broiler grill pan is
in place correctly to reduce the
possibility of grease fires,

~ If you should have a grease
fire in the broiler grill pan, turn
off oven, keep drawer closed to
contain fire until it burns out.

Cx%mkag Ycw Range

Q Clean only parts listed in

this Use and Care Book.

Keep range clean and free

accumulations of grease
spillovers which may ignite.

You R!c?edservice!

Read “The Problem Solver”

on page 22 of this book.
o Don’t attempt to repair or

replace any part of your range
unless it is specifically recom­mended in this book, All other
servicing should be referred
to a qualified technician.

I
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,

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5

film

12.

14.

15.

16.
17=

18.

1.

Clock,

Minute Timer, (See page 12for

information on setting. )

2.

Hinged

Gmktop. Lifts for easeof

cleaning under burners and lighting of

surface pilot.

3.

Surface Burners.

4.

Burner

Grates. Must besecure~yseated

in cooktop before cooking. Remove
before cleaning or lifting cooktop.

?5?

Chrome

ModeJ and Serial Number Plate.

6.

Drip Pans.

Lift

hinged cooktop and locate plate on bar in

middle of burners. (See page 3.)

7.

Controls for Surface Burners. Push in to

turn and adjust cooking flame.

8.

OvenTemp

i

:0desired oven temperature or to broil

Control. Push in and turn

oosition to turn oven or broiler com­partment on.

Jpper Oven Temp ControL Turn to

jesired oven temperature.

Light Button. Push in to turn on

Iwen
~terior oven light during cooking when
‘oor is closed. (On Model RGH646GI,
Iis button operates the interior oven
ght in both ovens simultaneously.)

Iterior Oven Light.

WenShelves. May be easily removed or

positioned on shelf supports.

re

o

ven Shelf

pc

]sitions for cooking flexibility. See
~okingcharts for recommended

cc

Supports. Allow different

)sitions.

fen Frame.
movable Oven !Panel.

This panel
;ated in bottom of the oven can be
moved for cleaning.

Door. May be removed for cleaning.

m

oihw Compartment. Separate cavity

Ust

adfor broiling. Pan can be positioned

on

one of three levels.

BN

>iier Pan and Rack. Pan is used to

cat

ch drippings, rack is used to support

foo

Idand insure proper drainage of juices

int[

] pan. (See page 15 for instructions. )

)iler Compartment Docw. Hinged to be

Brc

Opc

med and closed for easy access to
tiler Pan and Rack.

Bro

rk Light. Push in to turn on light over

Wol
suri

‘ace cooking area.

@

—

ModelRGB524

ModelRGB5241

.

—

Model RGH646GI

ModelRGB528G

ModelRGB628G

ModelRGB528G4ModelRGB628GI

(Have Shmiard Ovens)

(Have Continuous Clean Ovens)

ModelIWEUW5%2
Mack4RGA5V!I

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Sianding Pibt Models

@%x.teisRGA512,RGWXM,RGB528,

FiGB528G,and RGB628G)

if the

burnersfail toignite,see

hi? Problem solver cmpage22

i

HCnJ?f%3L@--it

Your range is equipped with a
standing pilot light that must be
match lit initially.

Usethe following steps to light
your standing pilot range. BE
SURE the burner control knobs
are in the “OFF” position.

Step 1:Lift up cooktop and raise
the support rod and set it under
Frontedge of cooktop.

Step 2: Locate the two pilots.

Step 3:

match.

Step 4: Return support rod to

down position and lower the

cooktop.
Your burners are now ready for

use. When you want to use the
burner-s,simply turn the burner
knob and the burner will light.

Light each pilot with a

st-l&Kx? E3urnef’s

HCw !0 LicJMthe OW?ITPilot

To light the oven pilot on standing

pilot models, use the following

steps. BE SURE OVEN TEMP

Knob is at OFF position.

Note: You may have to remove the

entire broiler compartment. To do
this, lift the broiler compartment
slightly until it dislodges. Then
gently pull it toward you and out
of oven.

Step 1:Hold a lighted match over
the opening in the top of the pilot
located at the rear of the oven
broiler compartment. (Note: A

long match or match holder
should be used to light pilot.)

Step 2: When the oven pilot is lit,
turn the OVEN TEMP Knob from
OFF position to any temperature
setting. You will see the flame

increase in size. If you see no
flame, pilot is not lit. Turn Knob
to OFF and begin lighting Steps

again.

NOTE: It may take up to 30
seconds for the oven burner to
light after the OVEN TENIP Knob
has been turned on. The begin­ning of gas flow will be indicated
by aslight hissing sound and
oven burner ignition will occur
almost immediately.

Replace the broiler compartment.
To do this, insert the broiler com-

partment in a level position, lift
slightly and then drop in position.

Push the broiler compartment into

the oven.

!/%x’Air shutter Adjustment,

Page 10.

See

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—----=.=-=.--—! ‘“--

.-,

K

(On Model RGH646G1 Only)

—.—.-—...-—...————-..—.—-----.. ..

.. .. ....- .-------

.————

——-

—- .. .. .._

.—.—————..—. ...—.-——-

—.-—.—

.

Pwwifm’ Light

we L@yw-w’Ch@n

!(mxkd RGH646GI)
The upper oven is equipped with
a glow bar igniter rather than a
pilot. To iight the glow bar igniter,
proceed asfollows.

Step 1: Depress the UPPER OVEN
TEMP CONTROL and turn to the

desired temperature setting. (This
will energize the glow bar igniter
and ignite the oven burner.)

Step 2: After a brief delay, the
oven burner will light.

Light!ng U’K?

CY#enBurner

During an electrical power failure,
usethe following steps to light the
oven pilot.

NOTE: You may haveto remove

the entire broiler compartment.

To do this, lift the broiler compart- ~

ment slightly until it dislodges.
Then gently pull it towards you

and out of the oven.

(On Model RGH646GI Only)

%

m

~ts

Ed

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Es

k.
~

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Turn the burner control

knob to the LITE position.
S~ep~: The burner will then light.
(You will hear a distinct popping

noise at surface burners and in
the oven. This is normal.)

~~:.,m,- ~

. Turn the burner control

~-’~’=”t~J“

knob to the desired setting or to
“OFF”. The noise will then stop.

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s,f:,:

k .- L.’

L. Lt””$i:, iiib .=. ‘,#,

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f--=j~fp+

~=h.”
~

,)j:c~~

To light the oven pilot on electric

ignition models, use the following

steps.
Ste~ 1: Depress the OVEN TEMP

Kn; b and turn to the desired tem­perature setting. (You will hear a
ciistinct popping noise at all sur­face burners and in the oven.)

.-—a

SN?p2: The oven pilot will light in

‘“”’‘] ~~-~~ seconds+ (The noise at the

~...~’

‘-”” sUrffI~e

....

‘-’-%tq: 3:

ij

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!JLlrTIeIT5 will s~c)p.)

Your oven pilot is now lit.

If the burners fail to ignite, see
the Problem Solver on page 22.

1

operatingYCNJrF&N%geDuring

an Electrical Pcw?m”!Faik4E’e

NOTE: These instructions are for
electric ignition models only.

The upper oven on Model
RGH646GI will not operate

during a power failure.

Ligi%ting meSwface BUl”rw%

During an electrical power failure,

use the following steps to light
surface burners,
$$~~~“j:

the’desired burner head.

step 2: Turn the burner control

knob to LITE. (The burner will

then light. )

:~,~<+f?
desired position.

Hold a lighted match to

,.3: Adjust the flame to the

.,—.

!; r., ~ ...-..,~ .

-.~

–:,

:L+.”:”i L‘.=.”E‘:

When lighting pilots or top
burners be sure all controls are
in OFF position.

Strike match first and hold in
position before turning knobs
ON.

.-—

.,,.“..-

I

Step 1: Turn the OVEN TEMP

Knob past the 140degree setting.

Wep 2: Hold a lighted match to
the pilot and when lit, quickly re-

move your hand from the broiler
compartment. (A long match or
match holder should be used to
light pilot.)

NOTE: After the oven pilot is lit,

the oven burner will ignite in 30-

40 seconds. Therefore, you must
quickly remo~e your hand from
the broiler compartment.

Replace the broiler compartment.
To do this, insert the broiler com­partment in a level position, lift
slightly and then drop in position.

Push the broiler compartment into

the oven.

For Air

seePage 10.

S13uma’AdjLMm2!rdi,

—1 ,

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g

GxMclp Burners

The normal flame should be
steady, relatively quiet and have
approximately

mm. if this is

air shutter needs adjusting.

1/2”sharp blue

not the case, the

,.

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l-foodOrific8hmerMm

To adjust air, lift hinged cooktop

and rest cooktop on support rod.
The air shutter adjustment for
each burner is located at the open
end of the venturi tube and rests

on the hood of the valve. Simply
rotate the air shutter to allow
more or less air into burner tube

as needed.

Pilol

Ad”uslment

crew~

!

A

lter

w pipe

If the pilot needs adjusting, simply
turn the adjusting screw located
on the pilot filter.

The oven burner flame should be

dear blue with distinct inner

a

cones 1/4to % inch long.

flame requires more air, a noisy
blowing flame requires less air. If
adjustment is needed,you must
remove broiler compartment.

Next, loosen the screw located at
the top of air shutter, then rotate
air shutter to correct setting.
Retighten screw asshown in
illustration.

A soft

A

>.,..T?

p

I

—ls245Gf_”

Burner controls are located on
the control panel in front of the
burners. From left to right they

control: Left front, left rear, right
front,. right rear burners.

To light, push in knob and turn
the burner control to LITE, then
adjust to the desired flame height.

Turn off by turning the control all

the way to the OFF position.
~+::-J~=;::

utensil on grate before turning on
burner. The finish on the grate
may chip without a pan to absorb

the heat. (b) Check to be certain
that the burner turned on is the
one you desire to use. (c) Be cer­tain burners and grates are cool
before placing hand, potholder,

cleaning cloths or other materials
on them.

Always (a) have a cooking

[-]()$%]

to.Seiect IFlawie !l-=kight

The height depends on the utensil
size and material, what you are
cooking andwhether you are cook­ing with liquid. Here are some
basic rules for selecting flame
height:

WRONG

t. The flame should never extend

beyond the bottom of the pan.
Any larger flame is wasted heat
and only servesto heat the pan
handles.

utensil Fflaterials and How To use Them

ALUMINUM: Medium-weight utensils are recommended because they

Cbw-rIRON:

ENAMELWARE: Under some conditions the enamel of some utensils may

GLASS: There are two types of glass utensils—those for oven use

HEATPROOF Can be used for either surface or oven cooking. It con­GLASS ducts heat very slowly and cools slowly. Check with
CERANIIC: manufacturer to be sure it can be used on qas ranqes.

sT’AiFk!LEss This metal alone has poor heating properties, and is usu-

STEEL:

—

RIGHT

heat quickly and evenly. Most foods brown evenly in an
aluminum skillet. Minerals in food and water will stain
but will not harm it. A quick scour with a soap-filled steel

wool pad after each use keeps aluminum pans looking
shiny new. Use saucepans with tight fitting lids for
cookina with minimum amounts of water.

If heated slowly, most skillets will give satisfactory

results.

melt. Follow utensil manufacturer’s recommendations for
cooking methods.

only and those for top-of-the-range cooking (saucepans,
coffee and tea pots). The ovenware may break if used for
surface cooking; and both can break with abrupt temper­ature changes like setting a hot pan on a cold surface.
Glass conducts heat verv SIOWIV.

ally combined with copper, aluminum, or other metals for
improved heat distribution. Combination metal skillets
generally work satisfactorily if used at medium heat as
manufacturer recommends,

2. Use a full flame, just the size
of the bottom of the pan for fast
heating to cooking temperature
or to heat skillet. Never leave any
pan or food unattended, or for
long periods at this heat. 130il­overs or spillovers may cause
smoking or may become hot
enough to catch fire.

3. Foodscook just as quickly at a
gentle boil as at a furious rolling

boil—in both casesthe water
temperature is 212°. A high boil
only creates steam and cooks
away moisture, flavor and nutri­ents. Avoid it except for the few
cooking processes which need a
vigorous boil.

4. Reduce flame to MEDIUM (or a
low position) to keep foods gently
boiling in acovered utensil. Large
quantities of food, or smaller quan­tities of food in an uncovered pan,
may require a higher flame then at
MEDIUM (or a low position).

5. UseLOW setting (or a very low
position) to keep foods warm

without additional cooking.

I

)

E3eft?lwL4!singYOiur cwe’n

1. Look at the control. E3esure you
understand how to set it properly.
~rcheck oven interior. Look at the

shelves. Take a practice run at
removing and replacing them prop­erly, to give sure sturdy support.

3, Read over information and tips
that fol!ow.

4. Keep this book handy so you

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

Owm Temperature Control

The OVEN TEMP Control is located
in the middle of the control panel

on the front of the range. Simply
turn control to the left to desired
temperature setting and the pilot
immediately lights the oven

burner. After oven reaches the
selected temperature, the oven
burner cycles off completely, then

on with a full flame to keep oven

temperature controlled.

2. Always make sure OVEN TEMP
Control is set at KEEP-WARM
temperature,

3. Foods should not be kept warm
longer than 2 hours. Some foods

should only be kept Vato 1 hour.

4. Most meats, casseroles, pota­toes, other vegetables and rice
can be kept warm. Avoid setting
for most cakes and breads,

5. KEEP-WARM works well for

thawing foods. Some foods must

be broken during thawing. Do not
refreeze foods after thawing. Use
155° for meats, 170° for frozen
baked goods.

upper oven

Temperature ffkmtrd

The UPPER OVEN TEMP CON­TROL is located in the middle of
the control panel on the upper
oven. Simply turn the control to
the left to the desired temperature
setting and the glow bar igniter
will light the oven burner.

push shelf toward back of oven
until it goes past ridge on oven
liner; lower front of shelf and push
to back of oven.

Oweii Liglli
r

P

Use switch to turn light on and off

when door is closed or open.

clock and Minute Timer

The first marked area on the

OVEN TEMP Control is the KEEP­WARM areawith temperature mark­ings of 140to 200. This section of

the control is designed to allow
cooked foods to maintain their
serving temperature until ready
to serve.

The next area on the control is

marked from 250 to 500 in 25°
segments. This portion of the con­trol is used to bake and roast. The
last mark on the control is BROIL

and is used for broiling foods.

.,, . . . .. .. .

:}“~‘.’:: j‘,:’-;:’

!

.,’! 0!..
‘! Always transfer food to oven-

,.

-->,...

.;:-?

,-,..---.},!~.....

..,-

“’’I’:::.:[-.,’” ‘. ;- ‘

......,

proof utensils before putting food
in the oven,

oven llnis?rior

Shelf position references as suggested
in Baking and Roasting Charts.

~

SIwhes

~k

The shelves 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, pull shelf toward

you and tilt front end upward. TO

REPLACE, place shelf on shelf
support so curve on straight shelf
is pointing upward and toward

~lp front and

rear .jf oven.

Tilt

6

(On Model RGH646GI Only)

This timer is both a time of day
clock and minute timer that sig-­nals when set time is finis hed.-To
set time of day, push in knob and
turn to set correct tilme. To set
minute timer, turn knob without
pushing it in to desired time. At
the end of set time, a signal will
sound. To turn signal off, turn
knob clockwise until pointer is
at “OFF”.

[’”7
[.,-,

,,.~.-,.,

(k )

.4.

..... .. .. . ... .. .........-”-..... .... .

.

.,,

. ..—..—.—..._.—...—..—.-————

———.—————————-_____.-.———-—........ . . —..

,,

....

.—

<.

seeEhkhg Cm3rtCM’1Rage -f8.

~a+gatlge is equipped with a low
Q9)-

~emperaturethermostat. To ignite

,#>wer oven burner, t~irnOVEN

?$# EMPControl to desired tem-

Cg

perature. Wait approximately
40seconds. This delay isthe
safety mechanism in your oven.

To ignite the upper oven burner,
turn UPPEROVEN TEMP CON-

TROL to desired temperature.

In order to maintain the set oven
temperature, the oven burner
will cycle on and off. Do not be

alarmed if there are no flames on

the burner when opening the
door. This meansthe oven has
reached the set temperature. This

cycle of “on” and “off” continues
during baking.

Baking time is more accurate
with a pre-heated oven. Set OVEN
TEMP Control to correct tem­perature for about 10 minutes
before placing food in oven. Pre-

heating is especially important

when using temperatures below
225° and for biscuits, cookies,
cakes and other pastries. Pre­heating is not necessary for
roasting or whole meal cooking

-~~,.flong duration.

Q

J.Xing I%ange to Da!<e

Step t: Position shelf in oven
depending on what you are

baking. Most baking is done
on second shelf position from
bottom. If baking on two shelves

at the same time, place sheIves
at least 4“ apart for best results.

Giep 2: Close door. Turn OVEN
TEMP Control to desired tem­perature. If pre-heating is neces-

sary, wait about 10 minutes.

:tcp 3: Place food in oven on
center of shelf. Allow 1 or 2
inches between edge of utensil

and oven wall or adjacent uten­sils. If cooking on two shelves,
stagger foods on shelves.

-=!..:,=.

.. . [-;} NEVER place pans on

.“
ov~n bottom. (2] DO NOT cover
entire rack with aluminum foil or

place foil directly under utensil.
To catch spillovers, cut a piece of

‘-”$foil a little larger than the pan and

‘Jplace on another rack 3“ to 4“-------

below pan, dull side down. (2: DO

.=.-~

‘QT keep cooked foods at

:

~-~~rving temperature any longer

than approximately

11/2 to 2 hours.

lPiw3i3LEiv-1 POSSIBLE I%EASOR!%
CAKE UNDERSIZED

CAKE FALLS

CAKE HAS TUNNELS Not enough shortening.

CAKE HIGH IN MIDDLE

SPONGE CAKE FALLS
OUT OF PAN

CAKE IS UNEVEN

MUFFINS PEAKED

OR TUNNELED
PIE CRUST BURNS

ON EDGE

CAKE SOGGY OR
RUBBERY

PIE HAS SOAKED
CRUST

PIE SHELL SHRINKS

BROWNING PATTERN
UNEVEN

BISCUITS PALE

BISCUITS—LIGH”T TOPS

—BROWN BOTTOMS
COOKIES DARK

ONBOTTOM

.——.— .—,—, ..... .. .

Too little leavening.
Batter overeaten.
Pan too large.
Temperature too high.
Ingredients not at room temperature.

Too much shortening, liquid, or sugar.
Too much leavening.
Short bake or too slow.
Pan too small.
Stale bakina ~owder.

Overmixing after adding flour.
A1l-~ur~ose flour used.

Too much flour.
Temperature too high.

Pan greased.

Too much sugar.

Insufficient baking.
Pans not staggered.

Batter uneven in pans.
Warped pans.
Range not level.
Pans touching sides.

Overmixing.

Temperature too high.

Pans touching each other or oven wall.
Edge of crust too thin.

Batter undermined.
Too little leavening,
Too much liquid.
Temperature too low.
Egg yolks underbeaten.

Temperature too low at start of baking.
Filling too juicy.
Shiny pans—reflect heat away.
Aluminum foil under pan.

Pastry stretched in pan.
Too much water.
Shell not ~ierced enouah.

Utensils too large.
Utensils
Racks too close together or too close to
bottom.
Flue obstructed.

Temperature too low,
Too much flour.
‘an too deep, invert or use cookie sheet.

Dark or heavy pah
pan too deep or too large.

Cookie sheet too low.
Cookie sheet too wide or too long for oven.

I Uneven heat distribution in oven.

used together of different materia

—use shiny cookie sheet.

s.

Roasting iscooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which

should be low and steady, keep
spattering to a minimum. When

roasting, it is not necessary to
sear, baste, cover, or add water to
your meat. Roasting is easy, just

follow these steps:

step-i:Check weight of meat, and

place, fat side up, on roasting

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

a good pan for this. )
step ~: place in oven on shelf in
lowest position in center of oven.
Do not place pan on oven bottom.
No preheating is necessary.

Step 3: Turn OVEN TEMP Control

to desired temperature. Check the

Roasting Chart for temperatures

and approximate cooking times.

Step 4: Most meats continue to

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 just before it is
done. If no standing is planned,
cook meat to suggested
temperature.

Frozen roasts of beef, pork,

lamb, etc., can be started
without thawing, but allow 10­25 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
successfully without thawing.

Follow directions given on
packer’s label.

eTYmcL--.---, —.,--- .-~---

Clwxmms arid &M-kwwers

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.

G. Do I need to preheat

eac17 time 1cook a roast or

my oven

poLlltry?

A. It is rarely necessary to preheat
your oven, only for very small
~oasts,which cook a short length

of time.

G1.When buying a roast are there

any special tips that would help

me cook it more evenly?

A. Yes. Buy a roast as even in
thickness as possible, or buy

rolled roasts.

G. 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.

Q. I.Sit necessary to check
for doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time,is recommended.
Temperatures are shown on

Roasting Chart on page 18. For

roasts over 8 Ibs., cooked at 300°
with reduced time, check with
thermometer at half-hour intervals

after % of time has passed.

.’-.2

/

\

‘h......

(-

‘---

)

.!

.’

.-. -.. ..-—

—--.....—..-—. ...—.-———.——..—..—

------.

—.

Broiling is cooking by direct heat

~$~$fromabove the food.

on your

-range there is a convenient
Broiler Compartment below the
oven. Broiling requires the use of

the Broiler

Panand Rack.The
correct position of the rack in the
pan is extremely important as

shown below. Many grease fires
are caused by improper use of
pan and rack. If aluminum foil is

used in bottom of pan, be abso-

lutely sure it does not block the

drain vents above edge of pan.

%le~]2: Remove broiler pan and
rack from broiler compartment

(cold food will stick if placed on

hot

broiler rack). Placefood on

broiler rack in broiler pan. Always

use rack so fat drips into broiler
pan; otherwise juices may
become hot enough to catch fire.

Step 3: Pull out drawer and posi­tion broiler pan in compartment.
Placing food closer to flame

increases exterior browning on
food, but also increases spat­tering and the possibility of fats
and meatjuices igniting. Close
broiler drawer.

Step 6: Turn oven to OFF. Remove

broiler pan from compartment

and serve food immediately.

Leavepan outside compartment

to cool.
Step 7: Broiled foods may be kept

ready to serve in the KEEP-WARM
oven after broi!ing. After broiling
is complete, turn the thermostat
dial to 170° (KEEP-WARM). Open
door for 10to 15 minutes to allow
excess heat to escape. Place the
broiled food on aserving platter,
cover loosely and place in the

oven.

REME~fiBER:DO NOT USE
PLASTIC PLATTERS OR SERV­ING TRAYS, PLATED SERVING
PLATES SUCH AS SILVER, OR
PLASTIC WRAP IN THE KEEP-

WARM OVEN.
Cooking times given are approxi-

mate; use them only as a guide.
For your personal safety always
follow above directions carefully.

Distance from the heat source
may be changed by positioning
the Broiler Pan and Rack on one

of three shelf positions in the
Broiler Compartment. Of course,
density and size of food are other

factors involved in position.

..... :—.. .

,--- [-i,,

.. .

r,!,

.- J..

!!

,-, .,,,

(

.~,:

,.

‘;: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2-in. apart.
It is recommended that fat be

trim{med, leaving a layer about
%-in. thick, to prevent excessive

smoking.

Step 4: Set OVEN TEMP Control

to BROIL.
Step 5: Turn most foods once

during cooking; (the exception is
thin fillets of fish; oil one side,
place that side down on broiler
rack and cook without turning
until done). Time foods for about
one-half the total cooking time,

turn food, then continue to cook
to preferred doneness. Where two
thicknesses and times are given

together, use first times given for
thinnest food. NOTE: Foods gen­erally broiled include steaks,
hamburgers, chicken, fish, lamb
chops, fruit ?nd vegetables. Pork

and veal should not be broiled
because these meats require
longer cooking at lower tempera­tures to develop their full flavor

and tenderness and to be eaten

safely.

.-”-—-\

J.

.. .. .

1

-/5

‘/

(,

.——.

Care ofthe (%ri~im.nous

For
QCkanirtgChwn,See

Proper care and cleaning are

important so your

Page 17.

Rangewill give

you efficient and satisfactory ser­vice Follow these directions and
directions on the Cleaning Chart
page 21 carefully in caring for

your range.

Pm(x?kdn Enamel Finish

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.

Plinged Top

Your range has a hinged “lift-up”

cooktop which makes cleaning
easy and fast. To lift, grasp
bottom of front edge of cooktop

just above control panel and lift
up. Raise the support rod and set
under front edge of top. To lower,

lift top slightly and return support
rod to its down position, then
gently lower top into position.

REMEMBER: Burner grates must

be removed prior to lifting
cooktop.

The oven door is removable for
cleaning. Be sure oven door is
fully cooled before removing. To
remove, open the door approxi­mately 3“ to the “special” stop
position. Grasp the door on each

side and lift straight

hinges.

DO NOT IMMERSE THE

up and off the

OVEN DOOR IN WATER. Clean

as described in Cleaning Chart on

page 21.

To replace door, position slots in
bottom of door over the hinges

that are in the “out” position, then

lower door slowly and evenly over
both hinges at the same time. If
hinges are not “out”, simply

pull

the hinges to open position to
replace door.

The bottom panelof the oven may
be removedto clean. Be sure oven
isfully cooled, then lift front of panel
andgently removefrom oven.Clean
with mild soap and water.Drywith
soft cloth. When reinstalling, place
ovenbottom into ovencavitywith

rearedge lifted high enough to allow

the metal brace located onthe

undersideof the oven bottom to drop
behindthe edge ofthe front panel.

Then gently lowerrear of oven

bottom into place.

CM?n FLsigl”lt

When replacing oven interior light
bulb, be sure oven is completely
COOI.DISCONNECT POWER TO
RANGE by unplugging range, or
by removing fuse or throwing cir­cuit breaker. Then make towel
into a ball and by applying pres­sure and turning, bulb should be
unscrewed easily. Always handle
bulb with a dry (never wet) cloth
to protect hands, Unscrew bulb
and replace.

. . .

..—..-..-—...-,--.-.-—.-..—-..-——-——--—-——--—-----—

.—.—--..—..——.———.—......... .———.———_____—__—

These models are equipped with a
Continuous Cleaning Oven that
cleans itself while cooking. Care

must be taken to not scratch or
mar this special coating when
removing utensils or shelves. The

side and back of the oven are fin­ished with a special coating which
cannot be cleaned in the usual

manner with soap, detergents,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.

Their use and/or the use of oven
sprays will cause permanent
damage.

The special coating is a porous
ceramic material which is dark

in color and feels slightly rough

tOthe touch. If magnified, the

----:i surface would appear as peaks,

uaileys, and subsurface “tunnels”.

.;

-----

This rough finish tends to prevent
grease spatters from forming little

beads or droplets which run down
the side walls of a hard-surface
oven liner leaving unsightly
streaks that require hand clean­ing. Instead, when spatter hits the
porous finish it spreads out and is

partially absorbed. This spreading
action increases the exposure of

oven soil to heated air, and makes

it somewhat less noticeable. It

may not disappear completely
and at some time after 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 larger spills,
especially sugar, egg, or dairy
mixtures.

“rff21C%3anChfw’”1

1.Letrangecoolbeforehandling.

2. Removeall cookingutensilsand

ovenshelves.

3.Soil visibility onsurfaceswith

the special porous-ceramicfinish

maybe reducedbyoperatingthe
ovenat400°F.Closedoorandturn
oventemperaturecontrolto 400°F.
for 3to 4 hours.(Longertimesor
repeatedcycleswill be necessary
for heavysoils.)

CAUTION: During the operation,

the oven, door, window, and other

range surfaces will get hot enough

to cause burns. DO NOT TOUCH.

Let the range cool before replac­ing oven shelves.

4. If aspillover or heavy soiling
occurs on the special coating, as
soon as practical after the oven

has cooled remove as much of the

soil as possible by using a small

amount d water and a stiff bris­tled nylon brush.

ingly and change frequently to
keep as clean as possible. Be sure

to blot surface with paper towels,

cloths, or sponges. Do not rub or
scrub with paper towels, cloths
or sponges, since these will leave

unsightly lint. If water leaves a
white ring on the finish as it dries,

use clean water and wipe surface
again, blotting with clean sponge
wipe from outer edge of ring
toward center.

Usewater spar-

17

.

.-P:J-

)

shelf Positions are:A = knviist;D = highest, seepage12.

4. Aluminum pans generally conduct heat quickly. For most

conventional baking light shiny finishes give best results
because they help prevent overbrowning in the time it takes for 3, Preheating the oven is not always necessary, especially for

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

2. Dark or non-shiny finishes, also glass and pyroceram,

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

heat 25° if lighter crusts are desired. Preheat cast iron for
baking some foods for rapid browning when food is added.

foods which cook longer than 30 to 40 minutes. For food with
short cooking times, preheating helps give best appearance
and crispness.
4, Open the oven door to check food as little as possible to
prevent uneven heating and to saveenergy.

—

ti%d Container
L=read

Biscuits (Win. thick)

Coffee cake

Corn bread or muffins
Gingerbread

Muffins
Popovers

Quick Loaf Bread

Yeastbread (2 loaves)
Plain rolls

Sweet rolls
fakes

(without shortening)
Angel food
Jelly roll
Sponge

C%!:es

Bundt cakes

Cupcakes
Fruit cakes
Layer

Layer, Chocolate
Loaf

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 Cup

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 Panwith
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom

Metal or Glass Loaf Pans

shelf

Position

B, C
B
B

B
B

B
B

B
B

B

A

B

A

B
B

B
B
B
B

%hmn

Temp.

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°

%’ime,

Mini.

10-20
20-30
20-40

45-55
20-30

45-60
45-60

45-60
10-25

20-30

30-55
10-15
45-60

30-65
20-25

2-4 hrs
20-35
25-30
40-60

Cmmmmts

Canned refrigerated biscuits take
2-4 min. lesstime.

Preheat 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 meta! or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.

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

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

=----

.-x-w.

“---

@

Metal or Glass Pans
Cookie Sheet

Cookie Sheet
Cookie Sheet

Glass or Metal
Glass Custard Cups or :
Casserole (set in pan of :

L

!

Puddings, Rice and : Glass Custard Cups or B
Custard

..

~r. ­.-.

Frozen
Meringue Spread to crust edges
One crust

Two crust ‘ Glass or Satin-finish Metal
Pastry Shell Glass or Satin-finish Metal B

.

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

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

Baked potatoes
Scalloped dishes

Sollffles

——...———....—

!. ’-[. L.-

——.—. — —— ....———.—.—

hot water)

; Casserole

, Foil Pan on Cookie Sheet , B

Glass or Satin-finish Metal

Set on Oven Shelf
Glass or Metal
Glass B 300°-3500 30-75

B, C

c

B,
B, C

B, C

A, B, C
B

B, A

B
B

A, B, C 325°-4000
A, B, C 325°-3750

325°-3500

350°-4000
400°-4250

375°-4000

350°-4000
300°-3500

325°

400°-425°
325°-3500
400°-4250

400°-4250
450°

‘18

25-35
10-20

6-12
7-12

30-60
30-60

50-90

45-70

15-25

45-60 ;, Custard fillings require Iower temp.,
40-60 :! longer time.
12-15 ‘

60-90
30-60

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

Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.

Large pies use 400° and increase
time.
To quickly brown meringue use
400° for 8-10 min.

“ Increase time for large amount or

size.

,,., -.--,,

(.,

~--.’

(-

‘-.. . .

3

.,

:

g?jj$

,

-..,

.;._

~k:-r,.,

, -—:,-.!-,=>.

::-->~t-$; ~-~

:&<:.

;~

.

‘i . Position oven shelf at center (B) position for small-size
roasts (3to 7 Ibs.) and at lowest (A) position for !arger roasts.
~ Place meat fat side up or poultry breast-side up on broiler

Danor other shallow pan with trivet. Do not cover. Do not stuff
poultry until just befo”reroasting.

3. Remove fat and drippings as necessary. Baste as desired.
&. SXandin9 ftirm? recommended for roasts is 10to 20 min.
to allow roast to firm up and make it easier to carve. It will rise

about 5° to 10° less than temperature; to compensate for tem­perature rise, if desired, remove roast from oven at 5° to 10°
lessthan temperature on chart.

3. F’tnaamnroasts%can be conventionally roasted by adding
‘1Oto 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.

Approximate Roasting

Time

in Iw7ii?nuw’sper PoundB30mmess

20-25
25-30
30-35

30-35
35-40 30-35

40-45 35-40

35-40
35-40 35
35-40
50-56

40

1%to 2% hrs.

to 3’/4 hrs.

2%

Rolled Roasts

W3E3K(Fresh)

Fresh Ham, Whole (10 to 14 Ibs.)

Loin
Rib
Shoulder, Butt

Shoulder, Picnic

325°

325°

325°

325°
325°
325°
325°

Rare
Medium
Well Done

Rare
Medium

Well Done

Well Done
Well Done
Well Done
Well Done
Well Done

Well Done
Well Done

;.j~~&

(Smoked–Mild Cure)
Under 10 Ibs.
10-12 Ibs.

12-15 Ibs.

15 lbs. and over
Half Ham (5-8 Ibs.)
Picnic Shoulder

Cottage Roll
“.,”U!7$;E’<(Unstuffed)**

6 to 8 Ibs.

8 to 12 Ibs.

12to 16 Ibs.

16 to 20 Ibs,

325°
325°

;

325°

[

325°

~

325°
325°

1

325°

lj
f

!.

h

325°

~,

325°

ti

I

325°

I

:;

325°

20 to 22 Ibs. 325°
“i”’~r’~;’~(Unstuffed)**

..>-..- 325”

.=2~.....~-.-

. ,.LJLn~%;,:

/

3 to6 Ibs.

!’

/,
j:

325°

1’

Well Done
Well Done

$ Well Done
g

Well Done

~

Well Done
Well Done
Well Done

Well Done

Well Done
Well Done
Well Done
Well Done

Well Done

Well Done

“Small chickens can also be roasted at 400° for darker browning. If so, the cooking time should be shortened.
**For stuffed turkey or duck, increase the cooking time 15 to 20 minutes.

‘-”’-~u.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. See cleaning note, on charts, Care Section.

25-27
23-25
21-23

20
25-29
30-35
35-40

2 to 3 hrs.
3 to 4 hrs.
4t05hrs.
5t06hrs.
6to 7 hrs.

2%to 3 hrs.

21/2 to 3 tirs.

15-20
20-25
25-30

25-30

35

35-40

..

3

J

s-

-----

/ . -i

t.!

“=.-.->

‘i . 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?.Forsteaks and chops, trim off excessfat. Use tongs to turn

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

5. Broiler does not needto be preheated. However, for very

thin foods or to increase browning, preheat if desired.

meat over to prevent piercing meat and losing juices. 6. iFroze!n SteE&S can be conventionally broiled by posi-

3. If desired, marinate meatsbefore broiling. Or, brusil with
barbecue sauce last 5 to 10minutes only, -

tioning the oven shelf at lowest shelf position and increasing
cooki~g time given in this chart 1%times per side.

Well done
Med

Med Rare
Beef steaks

Rare
Medium
Well Done

Rare

Medium

Well Done

CE3akw’yFm$uzts

Bread (Toast) or
Toaster Pastries

English Muffins

Lobster tai!s
(6 to 8-oz. each)

Quantity

Emd/u3E’

Thickness

Pam

Position

First Side

The, Miia.

%-lb. (about 8
thin slices)

l-lb. (4 patties)
%to 3/d-in.thick

A
A
A

1 inch thick
(1-11/2Ibs.)

A
A
A

I’/z-in, thick

(2-21/2Ibs.)

A
A
A

2-4 slices

B

1 pkg. (2)

2-split

2-4

l-lb. fillets %to

B

A

A

%-in. thick

l-in. thick B 8

3%

7-1o
6-9
6-8

6
7
9

8
9
Ii

‘/2-1

2-3

10-14

5

Skxmd side
Time5 ‘iMin.

3V2

——

6-7

4-6
5

3-5
4-5
6-7

4-6
8-10
8-12

‘/2

(Do not
turn over)

5

8

mmmmnlfm

Arrange in single layer.B

Space evenly.
Up to 8 patties take about same
time.

Steaks lessthan l-in. cook through
before browning. Pan frying is
recommended.

Trim off excess fat.

Space evenly. Place English muffins
cut side-up and brush with 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 with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.

Increase times 5-10 min. per side for
1%-in. thick or home cured.

Well done

Medium
Well Done

-,;.;_:_

[;..,,:cw~and similar ~~
precooked sausages, ,!
bratwurst

I

I Trim off excess fat.

2 (%inch) ~

I

2 (1-in. thick) \

A
A

10

13

10
13

about 1 lb. i

2 (1 inch)
about 10-12 oz. ;

,:

2 (1% inch) B

,;

about 1 lb. ‘; A ;

I

,

:;
i: !

l-lb, pkg. (10) :; B ~...

B
B;

I

8

I

10

!

10
17

6

4-7
10

4-6
12-14

1-2

Trim off excess fat

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

f’

,’

I

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,!
[

-)

t

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,.

..

GamwaiDirections

@Soap and Water
~ Soap-Filled

Scouring Pad

@PlasticScouring

Pad

@Mild Soap and

Water

Drain fat, cool pan and rackslightly. (Do not let soiled pan and rack stand in ovento

cool). Sprinkle on detergent. Fill the pan with warmwater and spread cloth or paper

towel overthe rack. Let pan and‘rackstand for a few minutes, Wash;scour if necessary.

Rinseand dry. OPTlON: The broiler pan and rack mayalso be cleaned in a dishwasher.

—

Pull off knobs. Washgently but do not soak. Dty and return controls to range making
sureto match flat area on the knob and shaft.

@Soap and Water
Painted Metal Sides
Porcelain Enamel*

Cooktop, Door
& Drawer

“Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, Spillovers should be wiped up imme-

diately, with care being taken to not touch any hot portion of the oven. When the surface iscool, clean and rinse.

~ Soap and Water

IXIPaperTowel
@Dry Cloth
~ Soap and Water

~ Soap and Water
IBSoap-Filled

Scouring Pad

~ Oven Cleaner

~ Soap and Water
IJSoap-Filled

Scouring Pad
(Non-Metallic)

o Soap and Water

@Soap-Filled

Scouring Pad
(Non-Metallic)

@Soap and Water
~ Soap-Filled

Scouring Pad
(Non-Metallic)

e Damp Cloth
~ Stiff-Wire Brush

,

!

~ Soap and Water

Washall glasswith cloth dampened in soapy water. Rinseand polish with a dry cloth.
Do not let water run down inside surface of glass.
Wash,rinse then polish with dry cloth. DO NOT USE steelwool, abrasives,ammonia,
acids or commercial ovencleanerswhich may damage finish.
Avoid cleaning powders or harsh abrasiveswhich may scratch the enamel.

If acids should spill on the range while it is hot, usea dry paper towel or cloth to wipe up
right away.When the surface has cooled, wash and rinse.

Forother spills, such asfat smatteringsetc., wash with soap and water when cooled and

then rinse. Polish with a dry cloth.
To clean oven door: remove by opening to special stop position (about 3 inches) and

grasping door at sides. Lift door up and awayfrom hinges. Do not immerse or place

under running water. Clean with soap and water. Replace by grasping door at sides and
lining up door with hinges. Push door firmly into place. Do not let oven cleaner drip
from door.

For Care of the Continuous Cleaning Oven,see page 17. Most spills and spatters gradu-

ally diminish while you cook. Removeexcessspills, soils and solid substanceswith a
damp cloth as soon asoven is cool to touch. Some stubborn spills may require use of a
damp sponge or synthetic mesh scouring pad, plus a mild solution of liquid soap. Rinse
immediately with clean water. Avoid harsh abrasive powders, liquid, aerosol cleaners,

scouring pads, oven cleaners and scraping tools.
The oven bottom panel can be removed for easycleaning. Usethe same directions for

cleaning asexplained abovefor Oven Inside Liner.

Lift out when cool. Soak 5-10 minutes if desired in warm solution of dishwasher deter-

gent. Scour with materials mentioned here to remove burned-on food particles.

Wipe off chrome burner head. If heavy spillover occurs, the burner can be lifted out so
burner holes can be cleaned with stiff wire brush. Turn burner slightly to release tab and
then lift up. When replacing, be sure tab is locked securely in position on burner
support.

Yourshelves can be cleaned by hand using any and all mentioned materials. Rinse thor­wghly to remove all materials after cleaning,

—

21

,

TOP BURNERS DO NOT
LIGHT

~ Pilots are not lit. Lift cooktop and hold lighted match next to pilot

opening between front and rear burners. On models so equipped,

sure electrical plug is plugged into a live power outlet.

make

OVEN DOES NOT HEAT
PROPERLY

OVEN DOES NOT COOK
PROPERLY

@Make sure that burner holes on side of burner are not

Check air shutters and make sure they are in correct position.

e

clogged.

@Pilot is not lit. Check pilot and light if necessary. On some
models, make sure electrical plug is plugged into live power outlet.

@Check air shutter for correct amount of air intake for flame.
@Make sure thermostat

oven) is in correct position, not touching oven

with anything.

e Aluminum foil

e Oven vent blocked on top of range.
e incorrect utensil

being used improperly in oven.

capillary bulb (located in upper portion of

sides and not coated

being used. check each cooking section for

utensil tips or recommendations.
@Oven bottom not securely seated in position.
~ incorrect

oven

then back on to desired oven temperature.

Check specific Baking problems on page 13.

e

temperature set on OVEN TEMIP Knob. When using the

for Broiling and then Baking, knob must be turned to OFF

CLOCK DOES NOT WORK

OVEN LIGHT DOES NOT
GOME ON

~ Range electrical

outlet.
breaker.

You may need to check for blown fuse or tripped circuit

plug must be securely seated in a live power

@Bulb may be loose or burned out.

@Electrical plug must be plugged into a live

22

power OUtlfX

T:

——- . . . . . . . . . . . -. —— —--- -

.s-’?>

.;

; ~+?$ Toobt~in ~er~ice, see YOUrwarranty

:.,;

J

:

on the back page of this book.

$aWeJre ~~oud of our service Wld

>my.:;<>

b

want you to be pleased.
reason you are not happy with the

service

youreceive,herearethree

Iffor some

stepsto followfor further help.

FIRST contactthe people who

serviced

yourappliance. Explain
whyyou arenot pieased. Inmost
cases,this will solvethe problem.

NEXT if youarestill not pleased,

writeall the details—including your
phonenumber—to:

Manager,Consumer Relations

Hotpoint
Appliance Park
Louisville,Kentucky

40225

FINALLY,if yourproblem is still not

resolved, write:

Major Appliance
Consumer Action Panel

North WackerDrive

20

Chicago, Illinois 60606

23

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’11

jiT

is)CXFJEF:ED ‘FULLONE-YEARWARRANTY

Forone year

purchase, we will provide, free of
charge, parts and
your hotne to repair or replace

pad of the range

of a manufacturingdefect.

~Servicetrips to your hometo

teach you howto usethe product.

ReadyourW

yOLI then h:

If

-. ... .. ..Jve

It operating the product,

abou
nlea~

~..–se contact your dealeror our
ConsumerAffairs office at the

address below, or ca!i, toil free:

!.A”M.,

l-, A

I ne GE Answer Center@

--- .-. . . . .

twu.bzb.zuuu
consumer inf~

~ improper installation.
If you havean installation problem,

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

from date of original

servicelabor in

that fails because

w

and Care material.

anyquestions

ormation service

any

This warranty is extendedto the
originalpurchaser and anysucceed-

ing owner for products purchased

for ordinary

mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it
is

LIMITEDbecauseyou must pay
to ship the product to the service
shopor for the servicetechnician’s
travelcosts to your home.

All warrantyservicewill be provided
by our Factory Service Centers or
by our authorized Customer Care@
servicersduring normal working
hours.

Look in the White or Yellow Pages
of your telephone directory for
HOTPOINTFACTORYSERVICE,
GENERALELECTRIC-HOTPOINT

FACTORY SERVICE or HOTPO!NT

CUSTOMERCARE@SERVICE.

~ Replacementof house fuses
or resetting of circuit breakers.

s Failure of the product if it is
used for other than its intended
purpose or used commercially.

~ Damageto product caused
by accident, fire, floods or acts
of God.

WARRANTORIS NOT RESPON­SIBLE FORCONSEQUENTIAL
DAMAGES.

home use in the 48

I

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.

Manager–Consumer Affairs, General Eieeiric Chmpany, Appliance Park,

pf!rt No. 862A724PI16

/

[+~

,0. ivo. 239’4530

l..arra~tcw:

Hfurther help is needed cxmxming this warranty,

—.,,..—

\

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——

7-05

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General Electric Company

ilL;

u L1tidi-)””u_. ‘d_L-:--

..~=

-=.7,..,

A QUALITY PRODUCT OF L/ GENERAL ELECTRIC COMPANY

p=y’) (-Q) rjJ--j-ju

contact:

Louisville, KY 40225

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