GE RGB502 Use and Care Manual

—

,,,

,,,

Gas

Contents

Aluminum Foil
Appliance Registration

Baking
Broiling, Broiling Guide

Care and Cleaning
Consumer Services

Important Phone Numbers 31

Door Removal
Features

Minor Adjustments
Model and Serial Numbers

Problem Solver

6, 14-17,21

the best

12-14
17, 18

19-24

31

22

25

26,27

HowtogetYour

2

7

2

tiom

Range

Use md

Care

Gtide

—

Thermostat

Do It Yourse~

Roasting, Roasting Guide 15, 16

Safety Instructions
Shelves

Surface

Cooktop

Warranty

GE Answer Center”

800.626.2000

Adjustment—

Cooking

Comparison

14

2-6

6, 11, 12,21

8-10

8

Back Cover

RGB502

164D2966P066

~LP

US

~LP

Read this guide 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

You’ll find the model and serial numbers on two labels
on the range front frame near the broiler drawer.

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

numbrs.

YOU

WARNING: If the information in this
guide is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.

— Do not store or use gasoline or other

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

— WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do

not use any phone in your building.

●

Immediately call your gas supplier from
a neighbor’s phone. Follow the gas
supplier’s instructions.

Model Number Serial Number

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

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
lists causes of minor operating problems that
correct yourself.

A WARNING

●

ALL RANGES

CAN TIP

●

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

i.,

DEVICES PACmD
WITH RANGE

●

SEE INSTALLATION

@

INSTRUCTIONS

zuide,

~ou

can

It

●

If you cannot reach your gas supplier,
call the fire department.

Inskllation

—

and service must be
performed by a qualified installer, service
agency or the gas supplier.

~

YOU

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

To obtain replacement parts, contact
Service Centers.

We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.

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

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

Manager, Consumer Relations

Hotpoint

Appliance Park
Louisville, KY 40225

FINALLY, if your problem is

Major Appliance Consumer Action Panel
20 North
Chicago, IL 60606

Wacker

~ED SERWCE

G~otpoint

all

the

still

not resolved, write:

Drive

2

IMPORTANT

●

The

Cahfornia

SA~TY

NOTICE

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

Gas appliances can cause
four of these substances, namely benzene,

minor exposure to

carbon

monoxide, formaldehyde and soot, caused
primarily by the incomplete combustion of natural
gas or

LP

fuels. Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion. Exposure to
these substances can be minimized by venting with
an open window or using a ventilation fan or hood.

WA~~G: Thes8 adjustments

a qualified
the manufacturer’s instructions and all codes
requirements of
Failure to
serious injury or property damage.

agency

responsibility for

*After prolonged

temperatures
coverings
Never install
that

cannot

install it directly

Using

service

technician in accordance witi

the authority having

follow these

performing

instructions could result in

this work assumes

the convessioa.

USQ of

a

may rwtit

WM

not withstand this

the range over

withstand such type of use. Never

over i~terior

Your

Range

must be made by

and

jurisdiction.

The

qualified

nnge$

high floor

and

many floor

Mnd

of use.

vinyl tile or linoleum

kitchen carpeting,

When You

●

Have the installer show you the location of the

range gas cut-off valve and how to shut

Get

Your Range

it

off

if necessary.

●

Have your range installed and properly

grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.

●

Do not attempt to repair or replace any

part of your range unless it is specifically

recommended in this guide. All other servicing
should be referred to a qualified technician.

●

Locate range out of kitchen traffic path and out

of drafty locations to prevent pilot outage (on

standing pilot models) and poor air circulation.

●

Be sure all packing materials are removed from

the range before operating it to prevent fire or
smoke damage should the packing material ignite.

●

Be sure your range is correctly adjusted by a

qualified service technician or installer for the
type

of

gas (natural or

LP)

that is to be used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.

AWARNING—

All ranges can tip

-t.

To

prevent accidenti

of the

floor

range, attmh

by installing

supplied.
To

check

if the device is
engaged properly,
panel,

stirage

inspect the rear leveling leg. Make sure it fits
securely into

If you pull

the range

reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is

not, there

tipping over and causing injury if you or a child
stand, sit or lean on an open door.

Please
in this

refer to the

guide.

Failure to

result in tipping of the

and

injury could

tipping

it to

the

wall and

the

Anti-Tip device

insta~ed

remove

the kick

and

drawer or broiler drawer and

tic slot,

out from the wall for any

is a possible risk of the range

Anti-Tip device information

take

this precaution could

range

and

injury.

(cotiinued next page)

—

3

r~poRTANT’A:%n~’TRucTIoNs

●

Do not leave children alone or unattended

where a range is hot or in operation.
They could be seriously burned.

●

Teach children not to play with the controls

or any other part of the range.

●

Never

leave

the oven door open when you are

not watching the range,

●

Always keep combustible wdl coverings,

curtains or drapes a safe distance from

your range.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OF A

RANGHHILDREN

CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SER1OUSLY

●

Do not allow anyone to climb, stand or

~JURED.

hang on the door, broiler drawer or range top.
They could damage the range and even tip it over,

causing severe personal injury.

●

Do not store flammable materials in an oven

near a

Q

Do not store or use combustible materials,

cooktop.

oi-

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

●

Do not let cooking grease or other flammable

materials accumulate in or near the range.

●

When cooking pork, follow the directions

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

the

remote possibility that trichina may be present

170°F.

This assures that, in

in the meat, it will be killed and the meat will be
safe to eat.

Cleaning Your Range

●

Clean only parts

listed in

this Use and Care

Guide.

o

Keep

the

range clean and free of accumulations

of grease or

spillovers,

which may ignite.

●

Let the burner grates and other surfaces cool

before touching them or leaving them where
children can reach them.

“

Never wear

loose

fitting or hanging garmenb
while using the appliance. Be careful when
reaching for items stored in cabinets over the

cooktop.

Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe bums.

e

For your safety, never use your

apphance

for

warming or heating the room.

●

{- ‘ !

B

Do not use water on grease fires.

Never pick up a flaming pan.

Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid,

cookie

sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.

Flaming grease outside a pan

can

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

foam-

type fire extinguisher.
Flame in the oven can be smothered completely

by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or

foam-

type fire extinguisher.

Sufiace Cooting

●

Always use the

ignition models) or the HI position (on standing
pilot models) when igniting top burners and
make sure the burners have ignited.

●

Never

leave

high flame settings.

greasy

●

Adjust the top burner flame size so it does not

spillovers

extend beyond the edge of the cookware.
Excessive flame is hazardous,

●

Do not let potholders come near open flames

when lifting cookware, Do not use a towel or

other

buky

cloths can catch fire on a hot burner,

●

Always keep dish towels, dish cloths, pot holders

and other linens a safe distance from your range.

LITE

position (on electric

the surface burners unattended at

Boilovers

cause smoking and

that may catch on fire.

●

Use only dry pot holders—moist

or damp pot holders on hot surfaces
may result in burns from steam.

cloth in place of a pot holder. Such

4

—

●

Always keep wooden and

and canned foods a safe distince

plastic utensiis

away from

your range.

●

To minimize the possibility of

burns?

ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of

the

range without extending over adjacent burners,

●

Always turn the surface burners off

before

removing the cookware.

●

Carefully watch foods being fried at a high

flame setting.

● Never block the vents (air openings)

range. They provide the air inlet

and

of

the

outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are located

at

the rear of the

cooktop,

at the top and bottom
of the oven door, and at the bottom of the range
under the broiler drawer.

,,

●

,

Use

proper pan

or aily
bottoms large enough to
avoid boilovers

tipped.

Select

and

sk*Avoid

cookware having

pans that are unstable

flat

properly contain food and

spillovers

and large

enough

cover burner grate. This will both save cleaning
time wd prevent

since

heavy

can ignite. Use
gras@

* when

designed

●

Kwp

Do

.

they may

●

Da not

The hot

and

us~g gl~s c~kware,

for

all

plastiti away from

not

leave plwtic

melt

leave any items on the

air from the

Wardous

spa~ring

pans with handles that

accumulations of food,

or

spillovers

left on

can

be easily

remain cool.

make

sure it is

top-of-range cooking.

the top burners.

items on the

if left too close to the vent.

vent

may

ignite flammable

cooktop—

cooktop.

range

items and will increase pressure in closed
containers, which

may cause them to burst..

to

●

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

—.

the

sides

of the pan.

●

Use the 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

Ml

be used

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

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible to prevent overheating fat beyond the

smoking point.

●

Never clean the

cooktop

surface when it is
hot. Some cleaners produce noxious fumes and
wet cloths could cause steam burns if used on a
hot surface.

●

Be careful when you clean the

ptiot

the area over the

(on standing pilot

cooktop

because

models) will be hot.

s

To

avoid

the possibility of a burn, always be

certain

the off
att~mpting to

*When

the fan

that

the

position

remove them.

Raining

off.

The

controls for all burners

and a~ grates arc cool

foods

are

under

the hood, turn

are

before

at

fan, if operating, may spread

the flam~.

●

If range

is located near a

window!

do

not

hang
long curtains that could blow over the top burners
and

create

afire hazard.

●

When a pilot goes out (on standing pilot models),

you will
to relight
make sure

and

●

Myou smeM

pilots

gas to the
technician. Never use an open flame to locate a

detect

a

faint

odor of gas as your signal

the

pilot.

burner

men

relighting the pilot,

controls are in the off

,position,

follow instructions in this guide to refight.

gas,

and you have

are

tit

(on standing pilot models), turn off the

rangs and

cdl a qu~~ed service

Aeady

made sure

leak.

(continued next page)

. Never try to move a pan of hot

fa~ especia~y

a deep fat fryer. Wait until the fat is cool.

I

●

MORTANT

SAFEH ~STRUCTIONS

u

Oven

Q

Do not use the oven

Items stored in the

●

Place the oven shelves in

while the oven is

●

Stand away

from the

door of a hot

escapes can cause

●

Keep the oven free from grease buildup.

●

~Mng out the sheE

convenience in

precaution against burns from touching hot
surfaces of the door or

.

Do not

Pressure could buildup and
burst, causing an injury,

●

Do not

h~t

unopened food containers.

use aluminum foil anywhere in

except as described in this guide.

result in a

●

When using cooking or roasting

oven,

fire h~md

foIlow the

for a

storage area,

oven

can ignite.

the

desired

cool.

position

range when opening

ayen. The hot

burns

to

air wd

to hands,

the

shelf-stop is

stoarn

face

and

lifting heavy foods. It is

oven walls.

the

continer

Misuse

or

damage to the range.

b~gs in

manufacturer’s

dirwtions.

the

that

eyes.

a

dso

a

could

the oven

could

the

(continued)

●

●

*

●

Make

●

If you

.

~STRUCTIONS

Use only

for use in

After broiling,

the

broiler pan can catch fire the next time you use

the pm.

When broiling, if meat is too

the fat may ignite.

excessive flare-ups.

to reduce the possibility of grease fires.

pan,

drawer
it burns out.

Never leaye

your

@ass

cookware that is

gas

ovens.

always take the broiler pan out of

range and

turn

clean it. Leftover grease in the

Trim excess fat to prevent

sure

the

brotier

pan is in place correctly

shodd

have a grease fire in the broiler

off oven control, and keep broiler

and

oven door closed to contain fire until

rwommended

close

to the flame,

jars of fat drippings on or near

range.

FLOOmG ~ER

Your range, like many other household items,

is heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting.

When moving the range on this type of flooring, use
care, and it is recommended that these simple built up with plywood to the same level or higher than
instructions be followed.

LE~LmG

Leveling legs are located on each corner of the base

level

of the range. Your range must be
produce proper cooking and baking results. After it is

in its final location, place a level horizontally on any
oven shelf and check the levelness front to back and
side to side. Level the range by adjusting the leveling

legs or by placing shims under the corners as needed.

in order to

T~

T~

The range should be installed on a l/4-inch thick
sheet of plywood (or similar material) as follows:

When the floor covering ends at the front of the
range,

the floor covering. This will allow the range to be
moved for cleaning or servicing.

RANGE

the area that the range will rest on should be

RANGE

One of the rear leveling legs will engage the Anti-Tip
device (allow for some side to side adjustment).
Allow a minimum clearance of 1/8 inch between the
range and the leveling leg that is to be installed into
the Anti-Tip device.

6

FEATURES OF YOUR RANGE

—

RGB502

Feature Index

1 Model and Serial Number

2 Anti-Tip Device

(see

the Important Safety Instructions)
3 Removable Oven Bottom
4 Surface Burner Control Knobs
5 Surface Burners and Grates

—

6 Oven Vent

(located in center of rear of range)

Explained

on page

12

2,3,24

1 21

5,8-10,20

I

4,5,8,9,

19,20

5,

11

I

Feature Index

8 OVEN

9 Oven Shelves with Stop-Locks

10 Oven Shelf

Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.

11 Lift-Off Oven Door

12 Broiler Pan and Rack

TEMP Knob

Supper@

Explained

on page

4, 10,20

6,

11,21

11, 12,

15, 18

4,22

6, 15,
17,21

7 Lift-Up/Off Cooktop

1

5,19

7

HOW DOES

T~S COOKTOP COmAm

TO YOUR OLD

Your new

to cooking with induction or other electric surface

units, you will notice some differences when you use

gas burners.

~pe

Gas Burners

*

Radiant
(Glass Ceramic)

Cooktop

of

Cooktop

cooktop

has gas burners. If you are used

Description

Regular or sealed
gas burners use
either

LP

gas

or natural gas.
Electric coils

under a
ceramic

glass-

cooktop.

How it Works

Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.

Heat travels to the glass surface and then to the cookware, so pans must be
the bottom for good cooking results. The glass
continue cooking after it is turned off. Remove the pan from the surface unit
you want cooking to stop.

o

Induction

Electric Coil

@

Solid Disk

@

o

High frequency
induction coils
under a glass
surface.

Flattened metal

tubing containing
electric resistance
wire suspended
over a drip pan.

Solid cast iron
disk sealed to the

cooktop

surface.

Pans must be made of ferrous metals

produced by a magnetic circuit between the coil and the pan. Heats

and changes heat settings right away, like a gas
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats

heat settings as quic~y as gas or induction. Electric coils stay hot enough to
continue

Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.

cooking

Om?

The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or

surface unit you have.

The following chart will help you to understand the
differences between gas burner
other type of

for a short time after

cooktop

you may have used in the past,

cooktop

(metal

that attracts a magnet). Heat

cooktop.

they

are turned off.

cooktops

stays hot enough to

After turning the control

up quickly but does not change

and any

up right away

flat

on

if

is

SU~ACE COO~G

Lighting Instructions for

The surface burners on these ranges have standing
pilots that must be lit initially. To light them:

1.

Be sure the surface burner control knobs are

in the OFF position.

2. Remove the grates and drip pans. Lift the
up (grasp at the front and lift).

Stinding

Hlot Models

cooktop

8

Pilot Port

3.

Locate the 2 pilot ports and light each of them

with a match.

4.

Lower the

cooktop.

Your surface burners are

now ready for use.

5.

Observe lighted burners. Compare the flames

to pictures in the Problem Solver. If any flame
is unsatisfactory, call for service.

—

Surface Burner Control Knobs

The knobs that turn the surface burners on and off are located on the
control panel on the front of the range. The two knobs on the left control
the left front and left rear burners. The two knobs on the right control the
right front and right rear burners.

Before Lighting a Burner

●

●

If drip pans are supplied with your range, they

should be used at all times.

Make sure all the grates on the range are in place

before using any burner.

To Light a Surface Burner

I

.,’

Push the control knob in and turn it to the

LITE

position. The burner should light within

few

seconds.

a

—

After Lighting a Burner

●

After the burner ignites, turn the knob to adjust

flame size.

●

Check to be sure the burner you turned on is the one

you want to use.

Top of Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.

Most

foods brown evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when cooking with
minimum amounts of water.

Cast-iron:

satisfactory results.

Enamelware: Under some conditions, the
enamel of some cookware may melt. Follow

cookware manufacturer’s recommendations for

—

cooking methods.

Glass: There are 2 types of glass cookware-those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.

If heated slowly, most skillets will give

the

+1111

P

●

Do not operate a burner for an extended period of

time without cookware on the grate. The finish
on the grate may chip without cookware to absorb
the heat.

●

Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or
other materials on them.

Heatproof Glass Ceramic: Can

surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.

Stinless Steel: This metal alone has poor heating

properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily

if

they are used with medium heat as the

manufacturer recommends.

be used for either

(continued next page)

9

SUmACE

a

(continued)

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the

cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER

LET THE FLAME EXTEND UP THE SIDES
OF THE COOKWARE. Any flame larger than the
bottom of the cookware is wasted and only serves to
heat the handle.

COOmG

USmG

YOUR

OWN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing

and replacing the shelves while the oven is cool. Read the information and

tips on the following pages, Keep this guide handy where you can refer to
it, especially during the first weeks of using your new range.

Lighting Instructions for

These ranges have standing oven pilots that must be
lit initially.

To light the oven pilot:

-,<

-.

1.

Be sure the OVEN

position.

TEMP

Stinding Mlot

knob is in the OFF

Models

2. Open the lower broiler compartment and pull
the door down flat. Put the broiler

lowest position. Slide the drawer
range so you can reach to the back of the
compartment easier.

3. The tube running from the front to the back at the
top of the broiler compartment is the burner. The

pilot is at the back of the compartment about 1 inch
below the burner.

4. Using a long match or match holder, reach in and
light the oven pilot.

5. Close the broiler drawer. Your oven and broiler are
now ready for use.

●

To light the oven burner,

knob to the desired temperature. The burner should
light within 60 seconds.

●

Power failure? An electrical power failure will not

affect the standing oven pilot.

pan

in the

b;ck

into the

turn the OVEN

TEMP

Oven Control

Your oven is controlled by an OVEN
30–90 seconds before the flame comes on. After the oven reaches the
selected temperature. the oven burner

a full flame-to maintain the selected temperature.

,

TEMP

knob. It will normally take

cycles+ff

completely. then on with

. .

10

OFF

Oov

‘*

$

~~

OOQ

09$

//

40

[0

,40

~%~

Osb

,,

—

Oven Shelves

The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will
stop before coming completely out of the oven

will not tilt when you are removing food from them
or placing food on them.

When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.

To remove a shelf

tilt the front end upward and pull the shelf out.

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the

up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until
it goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.

from the oven, pull it toward you,

shelo facing

and

,, ,,

Shelf Positions

The oven has 4 shelf supports for baking and
roasting identified in this illustration as A (bottom),

-

B, C, and D (top).

Shelf positions for cooking are suggested in the
Baking, Broiling and Roasting sections.

Oven Vents

The oven is vented through duct openings at the rear

cooktop.

of the
these openings when cooking in the oven—it is

important that the flow of hot air from the oven and

fresh air to the oven burners be uninterrupted.

● The vent openings

and nearby

surfaces may
become hot. Do
not touch them.

● Do not leave

plastic items on the cooktop—
they may melt if left too close to the vent.

See the Features section. Do not block

Vent appearance and location

vay

B

:

I

● Handles of pots and pans on the

become hot if left too close to the vent.

●

Mekl

items will become very hot if they are left

on the

Q

Do not leave any items on the cooktop.

from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.

cooktop and could cause burns.

cooktop

The hot air

may

11

BA~G

Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy

Yourse~instructions

on how to adjust the thermostat.

How to Set Your Range For

To avoid possible burns,

correct position before you turn the oven on.

1.

Close the oven door. Then turn the OVEN

knob to the desired temperature.

place the shelves in the

Do It

Bating

TEMP

Oven Shelves

Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,

”in

place-most foods
either shelf position B or C. See the chart for
suggested shelf positions.

the middle of the oven, on

NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.

2. Check
on the recipe. Cook longer if necessary.

3. Turn the OVEN
the food.

I ~peofFood

I

Angel food cake

I

Biscuits or muffins

Cookies or cupcakes

]

Brownies

I

Layer cakes

Bundt

Pies or pie shells

tie

food for doneness at the minimum time

TEMP

knob to OFF and remove

I

Shelf Position

1A
I

B orC

I

I

B or C

I

B orC

1

B

orC

or pound cakes

A or B
B or C

I

I

I

I

I

Preheating

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct
selecting a higher temperature does not shorten
preheat time.

temperature—

12

Frozen pies
Casseroles

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.

A (on cookie sheet)

B or C

,,

,

—

Baking Pans

Use the proper baking pan. me type of finish on the
pan determines the amount of browning that will occur.

●

Dark, rough or dull pans absorb heat resulting in

browner, crisper

*

Shiny, bright and smooth pans reflect heat, resulting

crust. Use this type for pies.

a

in a lighter, more delicate browning. Cakes and

cookies require this type of pan.

●

Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to
be reduced by

25°F.

Baking Guides

When

using prepared baking mixes, follow package recipe or instructions

for

the best baking results.

,, ,.

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking

results will be better if

much as possible rather than being placed to the front
or to the back of the oven.

Pans should not touch each other or the walls of the
oven. Allow 1- to
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.

baking

l~z-inch

pans are centered as

space between pans as well

Cookies

When baking

sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a

shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven

at a time.

cookies, flat cookie sheets (without

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Frozen pies in
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

foi

Cakes

When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may

ovetiow. Check the recipe to make sure the pan size

used is the one recommended.

(continued next page)

13

BAmG

(continued)

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil maybe used to catch

spillover

a
below the food.

by placing it on a lower shelf several inches

Don’t

Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and
as “bake 30-40 minutes.”

Peek

muimum

baking times such

AD~ST Tm OWN T~mOSTAT

DO IT YOURSELF!

You may feel that your new oven cooks differently
than the one it replaced.
use your new oven for a few weeks to become more
familiar with it, following the times given in

recipes as a guide.

If you think your new oven is too hot or too cool,
you can adjust the thermostat yourself.

it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.

We do not recommend the use of inexpensive

thermometers,

to check the temperature setting of your new oven.
These thermometers may vary

such as those found in grocery stores,

We

recommend that you

2M0

degrees.

your

If you think

DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.

To adjust the thermostat:

1.

Turn the OVEN

the knob by pulling it straight off.

2.

Look at the back of the knob. The arrow pointing to

the center of the upper screw indicates the original
factory setting. The knob can be adjusted up to

50°F.

hotter or

3.

Use a screwdriver to loosen the 2 screws about

1 turn each.

4.

Hold the knob handle (A on the illustration) while

turning the knob skirt (B on the illustration) in the
desired direction. As you turn, you should be able
to hear clicks and feel the notches or teeth. Each
click or notch is 1OO. You can turn up to 5 clicks or
notches in either direction.

5. When you reach the desired adjustment,

both screws.

TEMP

knob to OFF and remove

50°F.

cooler, in 10° increments.

retighten

14

MAKES OVEN COOLER

(Screw moved toward cooler) (Screw moved toward hotter)

MAKES OVEN

HO~ER

,,,

,,

:

,,

.,

ROAST~G

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

Roasting is really a baking procedure used for
meats. Therefore, oven controls are set for Baking.
(You may hear a slight clicking sound, indicating the
oven is working properly.)

1.

Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight
of the meat. Place

it, fat side up, (or
for poultry,

breast-

side-up) on the

roasting rack in a

shallow pan. The
melting fat will
baste the meat. Select a pan as close to the size of
the meat as possible. (The broiler pan with rack is a

—

good pan for this.)

Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes, This

firm

allows roasts to
carve. Internal temperature will rise about 5° to

up and makes them easier to

IO°F.;

to compensate for temperature rise, if desired, remove

IO°F.

the roast from oven sooner (at 5° to

less than the

temperature 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.

3.

Turn the OVEN

4. After roasting is complete, turn the OVEN

TEMP

knob to the desired setting.

TEMP

knob to OFF and then remove the food from
the oven.

Use of Aluminum Foil

You

can use aluminum foil to line the broiler pan.

the

This makes clean-up easier when using
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.

pan for

15

ROASTmG

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook

meat thermometer?

A.

Checking the finished internal temperature at the

completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For

lbs.,

roasts over 8

check with thermometer at

hour 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 if allowed to cool 10 to

20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.

half-

a roast or poultry?

A.

It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes.

Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil

roasting a turkey?

A.

Sealing the foil will steam the meat. Leaving

“tent”

when

it unsealed allows the air to circulate and brown
the meat.

ROAST~G GU~E

Frozen

Roasti

Frozen roasts of beef, pork, lamb, etc., can be started Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per

Unthawed

poultry often does not cook evenly.
pound additional time (10 minutes per pound for Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).

successfully without thawing. Follow the directions
given on the package label.

Oven

Temperature

Doneness

Meat
Tender cuts; rib, high

tip, rump or top round*
Lamb leg or bone-in shoulder*

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

quality sirloin

325°

325°

325°
325°
325°

Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:

Poultry

Chicken or Duck
Chicken pieces

Turkey

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

TThe

U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

325°
350°

325°

Well Done:
Well Done:

Well Done:

Approximate Roasting Time
in Minutes per Pound

3 to 5

lbs.

2635

35-39
39-45

21-25
25-30 24-28
30-35
35-45 30-40
35-45

18–23 minutes per pound (any

3 to 5

Ibs.

35-40
35-40

10 to 15 lbs.

1622

6 to 8 lbs.

18-25
25-31

31-33
2G23

28-33
30-40

weight;

Over 5
30-35

Over 15

12–19

lbs.

lbs,

only 140°F.

Internal

Temperature

140°-1500t

150°–1600
170°–1850

140°–1500T

150°–1600
170°–1850
1700–1 80°
170°–1800
115°–1250

185°–1900
185°–1900

In thigh:

185°-1900

means

‘F.

16

,,

—

Broiling is cooking food by direct heat from above
the food.

Your range has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from

the high heat of the gas flame.

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-A (bottom

of broiler compartment), B (middle) and C (top).

How to Broil

,,

BRO~~G

Both the oven and broiler compartment doors
should be closed during broiling.

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.

1.

If the meat has

fat

or gristle around the edge, cut
vertical slashes through it about 2 inches apart.
If desired, the fat maybe trimmed, leaving a layer
about l/8-inch thick.

2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.

3. Pull out the drawer and position the broiler pan
in the compartment placing the sump area of the

broiler pan to the front of the drawer.

Placing food closer to the flame increases the
exterior browning of food, but also increases

spattering and the possibility of fats and meat

juices igniting.

4. Close both the broiler door and the oven door
and turn the OVEN

Cook food to the desired doneness.

5. Turn the OVEN
the broiler pan from the compartment and serve
the food immediately. Leave the pan outside the
compartment to cool.

–

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler rack.
However, you must mold the foil tightly to the rack and cut slits in
it just like the rack.

Without the slits, the foil will prevent fat and meat juices from draining
to the broiler pan. The juices could become hot enough to catch on fire.
If you do not cut the slits, you are

frying,

not

broiling.

Broiling Tips

●

Use tongs to turn meat over—pierced meat loses juices.

● Steaks and chops should be at least l-inch thick for best broiling

results. Pan broil thinner ones.

TEMP

,

.,,:.:>j*:i

$i’p+q)Q

tF&+

ie

,,

,, ,,..

c

TEMP

knob to BROIL.

knob to OFF. Remove

1/

%sump

-’ .L -

to the

a-------

fror

Questions & Answers

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

rack in the pan?

A. Yes. Using the rack suspends the meat over the

pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.

Q. Why are my meats not turning out as brown

as they should?

A. Check to see if you are using the recommended

shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.

Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also

allows juices to escape. When broiling poultry or

fish, brush each side often with butter.

(lontinued next page)

17

The oven and broiler compartment doors must be
closed during broiling.

“

Always use the broiler pan and rack that comes with

your range. It is designed to minimize smoking and
spattering by trapping the juices in the shielded lower
part of the pan.

●

For steaks and chops, slash fat evenly around the

outside edges of meat. To slash, cut crosswise

th=

through

outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.

●

If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce last 5 to 10 minutes only.

“

When arranging the food on the pan, do not let fatty

edges hang over the sides. These could soil the oven
bottom.

●

The broiler compartment does not need to be

preheated. However, for very thin foods, or to
increase browning, preheat if desired.

●

Frozen steaks can be broiled by positioning the shelf

--

at next lowest shelf position and increasing cooking
time given in this guide 1 k times per side.

Food
Bacon

Ground Beef

Well

Done

Beef Steaks

Rare
Medium

Well Done

Medium
Well Done

Chicken

Bakery Products
Bread

(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

Quantity andor
Thickness

l/2-lb.

(about

8 thin slices)

l–lb. (4 patties)
1/2 to 3/4-inch thick B

l-inch thick

(1-1X

lbs.)

1

k-inch thick

(2-2%

lbs.)

1 whole
(2 to 2fi-lbs.),
split lengthwise

24

slices

1 pkg. (2)
2-split

24

(6 to

8-oz.

each)

l-lb. fillets 1/4 to

l/2-inch thick

l-inch thick

Broil

Position

B

I

B
B

B

B, C

B
B

A

c
c

B

B, C

B

I

2 (1/2-inch)
2 (l-inch thick),

about 1 lb.

2 (l-inch),
about l&12 oz.
2 (1 X-inch),
about 1 lb.

l-lb. pkg. ( 10) B, C

B
B

B
B
B
B

First Side

Time, Minutes

I

3ti

I

8-9

I

9
12
13

10
15

25

30-35

2-3
3-5

13-16

5

I

8

10

13

8

10

10

17

6

Second Side

Time, Minutes Comments

3

6-7 about same time.

7
5–6
8-9

67

12-14
16-18

25-30 Reduce times about 5 to 10 minutes

1/2-1

Do not

turn over.

5

8

4-5

9-12

47

10

46

12-14

1-2 If desired, split sausages in half

Arrange in single layer.

Space evenly. Up to 8 patties take

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

Slash fat.Rare

per side for cut-up chicken. Brush
each side with melted butter. Broil
with skin-side-down first.

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 broiling and after half of

broiling
Handle

Brush with lemon butter before and
during cooking, if desired. Preheat
broiler to increase browning.

Increase times 5 to 10 minutes per
side for 1 k-inch thick or home cured.

Slash fat.

Slash fat.

lengthwise; cut into 5 to 6-inch
pieces.

time.

and turn very carefully.

-

18

CAm Am CLEAN~G

—

Proper care and cleaning are important so your range

will give you efficient and satisfactory service.
Follow these directions carefully in caring for it to

help

assure safe and proper maintenance.

Lift-Up/Off

Clean the area under the

Cooktop

cooktop

often. Built-up soil,

especially grease, may catch on fire.

To

make

up or off.
Be sure all burners are turned off before raising

the cooktop.

front burner wells and lift the
careful of the pilots when the

After cleaning underneath the cooktop with hot,

soapy water and a clean cloth,

cooktop.

To replace the

insert the two tabs at the back of the
at the base of the

cleaning easier, the cooktop may be lifted

Then remove the grates. Grasp the two

cooktop

cooktop

up or off. Be
is up.

lower or replace the

Be careful not to pinch your

cooktop

if you have removed it,

finge~s.

cooktop

into slots

backguard.

BE SURE ELECTRIC POWER IS OFF BEFORE

CLEANING ANY PART OF THE RANGE.

Hold

cooktop

flat to remove

~

II

NOTE:

Handle the

Porcelain enamel can chip if dropped.

cooktop

carefully.

_

Porcelain Enamel

The

porcelain enamel finish is sturdy but

breakable

if misused.

Cooktop

This finish is acid-resistant.

However, any acidic foods spilled (such as fruit

juices, tomato or vinegar) should not be permitted to

remain on the finish.

If acids

spill

on the cooktop while it is hot, use a dry

paper towel or cloth to wipe it up right away. When
the surface has cooled, wash with soap and water.
Rinse well.

Burner Grates

Lift the grates out when cool.

The grates should be washed
regularly and, of course, after

spillovers.

Wash them in hot,
soapy water and rinse with clean water. After cleaning,
dry them thoroughly by putting them in a warm oven
for a few minutes. Don’t put the grates back on the
range while they are wet. When replacing the grates,
be sure they’re positioned securely over the burners.

To prevent rusting on cast iron grates,

coating of cooking oil on the bottom of the grates.

— To get rid of burned-on food,

n a covered container (or plastic bag) with 1/4 cup
ammonia to loosen the soil. Then scrub with a
filled scouring pad if necessary.

e

apply a light

place the grates

soap-

—

For other spills such as fat smatterings,

wash

with

soap and water or cleansing powders after the surface
has cooled. Rinse well. Polish with a dry cloth.

Although they’re durable, the grates will gradually

lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures.

Do not operate a burner for an extended period of
time without cookware on the grate.

The

finish on

the grate may chip without cookware to absorb the heat.

(continued next page)

19

—

CAm Am CLEA~G

(continued)

Removable

The cooktop burners on your range maybe removed
for cleaning.

Cooktop

Burners

Be sure all cooktop knobs are turned to
OFF and the burners are cool, then remove or raise
the

cooktop.

If the shipping screws were not removed from the
burner when the range was installed, do so now.

See the Installation Instructions.

To remove the burners:

1.

Grasp the burner head and tilt it to the right to

release the 2 tabs from the burner support (A in
Fig. A).

2. Lift the end of the burner assembly, then pull away
from the front of the range to free the air shutter
from the gas valve orifice (Fig. B). Check the lighter
and burner ports. If they are clogged, use a small
safety pin or a small sewing needle to clear them.

Be careful not to disturb the air shutter setting
while cleaning.

If you need to readjust the air shutter,

see the Installation Instructions.

To replace the burners:

1.

Slip the air shutter over the gas valve orifice

(Fig. A).

2. Lower the burner assembly and hook the tab in the
slots in the burner support (Fig. A).

3. Be sure both tabs are in their slots, that the burner

sits level and straight and that the flash tube forms

a straight line from the igniter to the burner (Fig. B).

Burner

Suppoti

\

Fig.

A

Burner Ports Flash Tube

Lighter Ports

Burner

Fig. B

Air Shutter

Suppoti

Gas Valve

Orifice

\/

Control Panel and Knobs

It’s a

good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water or
vinegar and water, rinse with clean water and polish
dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel—they will damage the finish. A 50/50 solution
of vinegar and hot water works well.

The control knobs may be removed for easier
cleaning.

Before removing the knobs for cleaning,

please note
that the knobs on the left side and the knobs on the
right side are in the proper OFF position. When
replacing the knobs, check the OFF position to insure
proper placement.

20

To remove the knob,

pull it straight off the spring

clip. If it is difficult to remove, place a thin cloth (like

handkerchie~

a

or a piece of string under and around

the knob edge and pull up.

Wash the knobs in soap and water or a vinegar
and hot water solution but do not soak.

To replace the knobs,

stem.

Inspect the core of the knob to insure that the

match the “D” shaft on the

metal insert is in place. Do not force the knob.

—

Removable Oven Bottom

The oven bottom can be removed to make
cleaning easier.

To remove:

1.

Grasp oven bottom at finger slots on each side.

2. Lift front edge of oven bottom enough to raise tabs
from slots in front frame.

3. Push oven bottom back about 1/4” to release flange
from front frame, then pull out.

To replace the oven bottom:

1.

Slide oven bottom into oven so rear tabs fit into

slots in rear wall of oven.

2. Grasp oven bottom at finger slots and push it
back and then down to hook the flange under the
front frame.

3. Fit front tabs into slots in front frame.

Finger
slot

L

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom
from excessive
important when baking a fruit pie or other foods with
high acid content. Hot fruit fillings or foods that are
acidic in content such as milk, tomato or sauerkraut,
and sauces with vinegar or lemon juice, may cause
pitting and damage to the porcelain enamel surface.

To protect the oven bottom surface, place a
piece of aluminum foil slightly larger than the baking
dish on the shelf below to catch any
should not completely cover the shelf as this would
cause uneven heat in the oven. Aluminum foil should
not be placed on the oven bottom.

spillovers. This is particularly

boilovers.

It

Oven Shelves

Clean the shelves with an abrasive cleanser or steel
wool.

After cleaning, rinse the shelves with clean

water and dry with a clean cloth

Broiler Pan and Rack

If a spillover does occur on the oven bottom,

allow the oven to cool first.
Frequent

wipings

with mild soap and water
(particularly after cooking meat) will prolong
the time between major cleanings, Rinse thoroughly.
Soap left on the oven bottom can cause stains.

For heavy soil, use a mild abrasive cleaner and
follow label instructions, using a thin layer of cleaner.
Use of rubber gloves is recommended. Wipe or rub
lightly on stubborn spots. A commercial oven cleaner
may also be used, following package directions.

After broiling,

remove the broiler pan from the oven.
Remove the rack from the pan. Carefully pour out
grease from the pan into a proper container. Wash and
rinse the broiler pan and rack in hot water with a
soap-filled or plastic scouring pad.

If food has burned on,

—

while

hot and cover with wet paper towels or a

sprin~e

the rack with detergent

dishcloth. Soaking the pan will remove burned on foods.

Both the broiler pan and rack may be cleaned with a
commercial oven cleaner.

Both the broiler pan and rack can also be cleaned
in the dishwasher.

Do not store a soiled broiler pan and rack anywhere
in the oven.

(continued next page)

21

Lift-Off Oven Door

CAm Am

(continued)

CLEANmG

The oven door is
removable, but it is
heavy. You may need
help removing and
replacing the door. Do
not lift the door by the
handle. This could cause
the glass to break or
damage to the door.

To remove the door,

open

it a few inches to the
special stop position that will hold the door open.
Grasp firmly on each side and lift the door straight up
and off the hinges.

NOTE:

hinge and the oven door frame as the hinge could
snap back and pinch fingers.

To replace the door,

special stop position. Position the slots in the bottom
of the door squarely over the hinges at the same time.
If the hinges snap back against the oven frame, pull
them back out.

Be careful not to place hands between the

make sure the hinges are in the

TO CLEAN THE DOOR:
Inside of door:

● Soap and water will normally do the job.

Heavy spattering or
cleaning with a mild abrasive cleaner. Soapy, wet
metal pads may also be used. Do not allow food

spills with a high sugar or acid content (such as
milk, tomatoes, sauerkraut, fruit juices or pie filling)
to remain on the surface. They may cause a

spot even after cleaning.

● If necessary, you may use an oven cleaner.

Follow package directions.

Outside of door:

●

Use soap and water to thoroughly clean the top,

sides and front of the oven. DO NOT let water
run down through openings in the top of the
Rinse well.

●

Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

spillovers

may require

dull

door.

Removable Broiler Drawer

To remove:

1.

When the broiler is cool, remove rack and pan.

2. Pull the broiler drawer out until it stops, then push
it back in about one inch.

3.

Grasp the handle, lift and pull the broiler drawer

out (lift the rollers located under the drawer over
the roller guides in the range).

To replace:

1.

Put the rollers under the broiler drawer behind the
roller guide stops in the range.

Hold

2.

the broiler drawer in the raised position as
you slide it partway into the range. Then lower the
drawer and push it completely closed.

Broiler

compatiment

II \

f

—

22

,,

Porcelain Oven Interior

With proper care, the
porcelain enamel finish on
the inside of the oven—top,
bottom, sides, back and

inside of the door— will stay
new-looking for years.

Let range cool before
cleaning.

We recommend

that you wear rubber gloves

when cleaning the range.
Soap and

spattering or

water will normally do the job. Heavy

spillovers

may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

s~ot

may cause a dull

Household ammonia may make the cleaning job
easier.

Place 1/2 cup in a shallow glass or pottery

even after

container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.

1

cleaning.

If necessary, you may use an oven cleaner.

Follow package directions.

Cautions about using spray-on oven cleaners:

Q

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 film from the cleaner to build up on
the temperature sensor—it could cause 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, cabinets
or painted surfaces. The cleaner can damage these
surfaces.

—

Painted Surfaces

Painted surfaces include the outside oven door, sides,
control panel and drawer front. Clean these with soap and
water or a vinegar and water solution.

commercial oven cleaners, cleansing powders, steel
wool or harsh abrasives on any painted surface.

Do not use

(continued next page)

—

23

CARE

two turns. See the Installation Instructions for .

Am CLEAN~G

(continued)

A

●

All ranges can tip.

●

Injury could result.

●

Install the Anti-tip

WARNING

detice

packed with the range.

. See the Installation

Instructions.

STABILITY DEVICE INSTALLATION ~STRUCTIONS FOR

Tools needed:

c

Phillips head screwdriver

●

1

Yx”

open end or adjustable wrench

The bracket attaches to floor or wall to hold either the
right or left rear leg leveler. If fastening to the floor,

be sure that the screws do not penetrate electrical
wiring or plumbing. If this cannot be determined, use

shorter screws that will not penetrate through

flooring.
If the bracket came with your range, it is shipped in

the

prepack

inside the oven. Remove the

prepack

and

then follow the instructions below.

1.

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

2. If the bracket side of the range is adjacent to a
cabinet, place the bracket against back wall and
cabinet as shown in Figure 1.

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

See Figure 1.

Adjacent

cabinet
or final
location
of range
side panel

bracket to be flush

3. Determine whether you will anchor the bracket
the floor or wall. Fasten the bracket securely with
the screws provided. The screws are self-drilling in
wood, plywood, particle and chip board, and most
metal framing. If attaching to masonry you can buy
suitable screws and anchors at hardware stores. Use
a masonry drill to drill the required holes.

4. Using the wrench, back out the four leg levelers at

least

more leveling information before positioning range.

5. Slide the range into place. Be sure the rear leg
leveler fully engages the slot in the bracket. If
the range cannot be moved back far enough for
the rear leg leveler to enter the bracket, move the
bracket forward as required and attach to the
in the new location.

Screw must enter wood

or metal

BRAC~T

Bracket

n.

Attachment to wall

MT NO. 342473

to

floor

.,.

,;.

,,,

‘::

Wall Plate

Make sure
leg leveler

engages slot

24

M~OR ADWSTMENTS

—

Surface Burner Air Adjustment Shutters

An air adjustment shutter for each surface burner
regulates the flow of air to the flame.

When the right amount of air flows into the
burner, the flame will be steady, relatively quiet and
have approximately 3/4” sharp blue cones. This is
usually the case with factory preset shutter settings.

With too much air, the flame will be unsteady,
possibly won’t burn all the way around, and will be
noisy, sounding like a blowtorch.

With not enough air, you won’t see any sharp blue
cones in the flame, you may see yellow tips, and soot
may accumulate on pots and pans.

The air adjustment shutters set on the hood of the
valves and are positioned on the burner tubes by
friction fit.

To adjust the flow of air to the burners,

blade-type screwdriver against the friction-fit shutters
and push to adjust the shutters, allowing more or less
air into the burner tubes as needed.

apply a

YOU CAN

Air Adjustment Shutter

MA~

-

Oveflroil

rhe air adjustment shutter for the

regulates the flow of air to the flame.
Use a screwdriver to loosen the air shutter screw.

Adjust the air shutter.

Burner Air Adjustment Shutter

Retighten

ovetiroil

the air shutter screw.

burner

Air Shutter

Air Shutter Screw

25

●

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

OVEN WILL NOT WORK

TOP BURNERS DO NOT
LIGHT OR DO NOT
BURN EVENLY

BURNERS HAVE YELLOW
OR YELLOW-TIPPED
FLAMES

BURNER FLAMES VERY
LARGE OR YELLOW

STRONG ODOR

OVEN TEMPERATURE
TOO HOT OR TOO COLD

POSSIBLE CAUSE

●

Oven controls not properly set.

●

Pilot is not lit.

●

Burner holes on the side or around the top of burner may be clogged. Remove

the burners and clean them with a sewing needle or twist tie, Make sure you
do not enlarge the holes.

●

Pilot is not lit.

(A) Yellow flames—

Call for service

●

If burner flames look like (A), cdl for service.

(B) Yellow tips on outer

cone%Normal for LP gas

(C) Soft blue

Norrnd

Norrnd

burner flames should look

for natural gas

flames—

like (B) or (C), depending on the type of gas you use.

●

With LP gas, some yellow tipping on outer cones is normal.

●

If range is connected to LP gas, check all steps in the Installation Instructions.

●

Improper air/gas ratio in oven. Adjust oven burner air shutter.

●

An odor from the insulation around the oven liner is normal for the first few

times oven is used. This is temporary.

“

The oven thermostat needs adjusting.

Do

It

Yourse~section.

See

the Adjust the Oven

Therrnostat—

SURFACE BURNERS
LIGHT BUT OVEN
DOES NOT

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT ROAST
OR BAKE PROPERLY

●

.The

oven gas shut off valve may have
accidentally been moved during cleaning
or moving.

●

To check the oven gas shut off valve,

raise the

cooktop

and look for the gas shut

off lever at the extreme left rear corner.

●

Oven controls not properly set. See the Broiling section,

●

Oven door

●

Improper shelf position being used, See the Broiling section.

●

Food is being cooked on a hot pan.

●

Cookware is not suited for broiling.

●

Aluminum foil used on the broiler pan rack has not been Fitted properly

andor

broiler drawer not closed.

and slit as recommended,

●

Oven bottom not securely seated in position.

●

Oven controls not properly set. See the Baking or Roasting section.

●

Shelf position is not correct.

●

Incorrect cookware or cookware of improper size is being used.

●

Oven thermostat needs adjustment. See the Adjust the Oven

Thermostat—

Do Zt Yourse&”section.

●

Aluminum foil used improperly in the oven.

●

Oven bottom not securely seated in position.

If you need more help.. call,
GE Answer

Center@

800.626.2000 consumer information center

26

toll

free:

,

!

~

! , ,

We’ll Be There

With the purchase

need information or assistance,

ofyour

new

Hotpoint

wdll be there. All you have to do is

,

,,

appliance, receive the assurance that

call—toll-hee!

ifyou

ever

I}Home

Repair

Semice

80WEXARES(80M2-273q

Our consumer service professional will provide expert repair service on your

Hotpoint

Consumer Service

tomorrow, or at your convenience
to

inside and out—so most repairs can be handled in just one visit.

appliance, scheduled at a time that’s convenient for you. Many GE

company~perated

2:00 p.m. Saturdays). Our factory-trained technicians know your appliance

locations offer you service today or

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m.

GEAnswerCente~

8086262000

Whatever your question about any

Center@ information service is available to help. Your call–and your

question–will be answered promptly and courteously. And you can call any
time. GE Answer Center” service is open 24 hours a day,

For Customer

80fi6262000

Upon request, we will provide Consumers with impaired hearing or speech who have
Braille controls for a variety of access to a

Hotpoint

brochure to assist in planning a information or service.
barrier-free kitchen for persons

with limited mobility. To obtain

these items, free of charge, call

800.626.2000.

Hotpoint

appliances, and a call 800-TDD-GEAC (800-83

major appliance, GE Answer

7

days a week.

W&

SpecialNeeds...

TDD or a conventional teletypewriter may

~322)

to request

Sewice Contrac&

80M2&2224

You can have the secure feeling that GE Consumer Service will still be there

after your
your warranty is still in effect and you’ll receive a substantial discount. With
a multiple-year contract, you’re assured of future service at today’s prices.

Hotpoint

product warranty expires. Purchase a GE contract while

Pam andAccessories

80M2&2002

—Individuds

?ve

needed parts or accessories sent directly to their

.ome.

Genuine Renewal Parts... and all are fully warranted.
VISA, MasterCard and Discover cards are accepted.

qutified

Our parts system provides access to over 47,000

to service their on appliances can

User maintenance instructions contained in this

cover procedures intended to be performed by any user.
Other servicing

service personnel. Caution must be exercised, since

improper servicing may cause unsafe operation.

generdyshotid

be referred to

bootiet

qutified

27

YOUR HOTPOINT GAS RANGE

in LaFayette, G

WARRANTY

Staple sales slip or

cancelled

check

here. Proof of original purchase date

is needed to obtain service

II

under warranty.

WHAT IS 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

any pan

because of a manufacturing defect.

of

the

range that fails

. 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

CenteF

This warranty is extended to the
original purchaser and any succeeding
owner for products purchased for

ordina~ home use in the 48 mainland

states, Hawaii and Washington,

In Alaska the warranty is the same

except that it is LIMITED because you

must pay to ship the product to the
service shop or for the service
technician’s travel costs to your home.

All warranty service will be provided

by our Factory
our authorized Customer
servicers during normal working hours.

Should your appliance need service,
during the warranty period or beyond,
call 800-GE-CARES (800-432-2737).

In Canada consult your telephone
directory for the Cameo Service Center.

adequate electrical, gas, exhausting
and other connecting facilities as
described in the Installation Instructions
provided with the product.

c

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.

Semice

Centers or by

D.C.

Car@

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.

6

I

Recycled Paper

Part No. 164 D2966P066
Pub

No.

39-4737

7-94

CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

{

Printed

RGB50