GE RGB524, RGB5241, RGB528, RGB5281, RGB628G Use and Care Manual

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UseandCareofGas Models~

Standing

Pilot

Rmymc
RG13528
RGB628G

with

Electric

Ignition

RGB5241

RGB5281
RGB628GI

Featuresof

yourrange

Lightinginstructions -

surface;Oohng-

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Beforeyoucdlforservice,

usetheProblemsolver

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.

Read ‘l-m Book carefully

it is designed 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. . .

Call, toil free:
The GE Answer Center’”

800.626.2000
consumer information service

or write: (include your phone
number):

Consumer Affairs

t-lotpoint
Appliance Park
Louisville, KY 40225

uMm Received

a Damaged R8nge

Immediately contact the dealer
(or builder) that sold you the
Range.

save-mmand Moneys ❑ a

Before Y“aJ cdl forservice

Check “The Problem Solver”. (See
page 21.) It lists minor causes of
operating problems that you can
correct yourself and may save you

an unnecessary service call,

Write Down the

Modeland

serial Numbers

You’ll find them on a label located
under the cooktop.

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:

Model No.
Serial No.
Use these numbers in any corres-

pondence or service calls con-

cerning your Range.

/---

,... .-

‘!. . .

-..: ..-

._L

2

Before Using Your Range ., . . . . 2

Safety Tips . . . . . . . .. .. . . . . ...4-5

Features of Your Range ..,..... 6

Lighting Instructions

–-Standing Pilot . . .. . . . . . . . . . 7

Lighting Instructions

—Electric ignition Pilot...,.. 8

Air Shutter Adjustment . . .. .. . . 9

Surface Cooking . . . . .. . .. . . . . 10

Using Your Oven . . .. .. . . . . . ..11

How To Bake..............,.. 12

How To Roast .. . . . . . . . . . . .. ..13

How To Broil . . . . . . . . . . . . . . . . . 14

How To Care For

Your Range . . . . . . . . . .. .. . ..l5

Continuous Cleaning

Oven Care, .. . . . . . .. . . . . . ..l6

Baking Chart . . .. . . . . . . . . . . . ..17

Roasting Chart . . . . . . . . . . . . . . .18

Broiling Chart . . . . . . . . . . . . . . . . 19

Cleaning Chart . . . . . . . . . . . . . . .20

The Problem Solver .. . . . . . . . . 21

Consumer Services .. . . . . . . . . . 23

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

Pilot

systems

Your gas rangeis equipped with
either a Standing Pilot or Electric
Piiotlgnition System. Be familiar

with which type ofsystem your

range is equipped.
Models RG13524,RGB528,

BGB628G
Standing Pilot System has aeon­tinuous flame glowing atall times.

Mc9de!sF$bE15241,lRGB528f,

RG13628GI

Electric Pilot Ignition System uses
an electric spark to ignite the
burners and does not require use
of a match unless electrical cur­rent to your range is interrupted.

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Q Have the installer show-you

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me!Cmaticm ofthe I%wlcy?C&H

cut-cmwaive and hm’w toshut

offifnecessary.

it

Have it irtstalk?d and prop-

@
erly 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.
@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.
@ 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.

a Be sure elect l-ical power

cord is not touching or draped
over the oven vent located in
the cenfer of the back of the
range.

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@

unattended

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u id$ I:;:JW

Don’t kiwi? $211ildreulalone or

where a range is

hot or In operation. They could
be seriously burned.
@Don’t allow anyone to climb,

stand or hang on the door,

broih?r compartment or range

top. They could damage the

range and even tip it over
causing severe personal injury.
@CAUTION: DO NOT STORE
ITEMS OF INTEREST -i-o
cHiLDREN IN CABINETS

ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANGE—
CHILDREN CLIMBING ON

THE RANGE TO REACH

ITEMS COULD BE

SERIOUSLY INJURED.
@Let burner grates and other
surfaces cool before touching

them or leaving them where
children can reach them.
ISWear proper clothing. Loose
fitting or hanging garments
should never be worn while
using the appliance. Flamm-

able material could be

ignited if brought in contact
with flame or hot oven sur­faces and may cause severe
burns.
@Never use your appliance for

warming or heating the mom.

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 cov-

ering pan completely with well
fitting lid, cooking sheet or flat
tray. Flaming grease outside a
pan can be put out by covering
with baking soda or, if avail­able, a multipurpose dry chem­ical or foam.
G DQ not store flammable

materials In an oven or near
the CxxM@2p.

~ Do iaeltlet $xMlking grease
Qr other fuah~amablematerials

aKxx?mLBlatQllnlthe range or
ijqj~7Jyg~m

!2!L3!’A2QC2x>king

@ !Nevel’ leave surfaceburne=

atIHUGHflame settings. Boil-

over 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.

~ use only dry pothohNW+==—

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 con-

tainer should be positioned so
that it is turned toward the side
or back of the range without
extending over adjacent

burner.

s Don’t use aluminum foil

anywhere in the oven except

as described in this book.

Misuse could result in a fire

hazard or damage to the

range.

@Ahvays turn surface burner

to OFF before removing

utensil.

~ Watch foods being fried at

HIGH flame setting.
@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..

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~+Jesh foods can cause hot fat

“~~-’ bubble up and over sides

(3

of pan,

@Use least possible amount
of fat for effective shallow or
deep-fat frying. Filling the pan

too full of fat can cause spili­overs 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.

@Always beat fat slowfy, and

watch as it heats.

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

smoking point.
@Use Proper Pan

pans that are unstable or easily
tipped. Select utensils having
flat bottoms large enough to

-ap!!,~e,~~-containfood i3VoidillCJ

w~uiluvers and spillovers, but

large enough to ccver burner

ate. This will both save

aning 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.

@Keep all plastics away from
top burners.
Q To avOid the possibility of

19umalways be certain

controls for all burners

Size—Avoid

a

that the

are at

OFFposition and ‘al!grates

are etxcdbefore

remove the grate”

@~f!-$enffamhlg foods under

the hood, turn ‘the fan C9ff.The
%3nyif QpeFaiingJ may spread

--lthe “flame.

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attempting to

@If range is located near a
window, do not use long cur­tains 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.

. .

@Do not use oven for a storage
area.

~ stand away from the range

::x:::::::i:::::;:s
can cause burns to hands, face

and/or eyes.
@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 fm.3d
Cx3ntaine$’sin the oven. Pres­sure could build up and the
container could burst causing
an injury.

@When using cooking or
roasting bags in oven, follow

the manufacturer’s directions.

. .

~ Rt.mmNJE3amg9 Ph’cm’%g

an%

~ when CXX)king pork> follow
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.

@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 griil pan, turn
off oven,
contain fire until it burns out.

fiikmniF?g

@Clean only parts listed in
this Use and Care Book.

@ Keep range clean and free

of accumulations of grease

or spillovers which may ignite.

1; jfQ~J ~q~@~q $j~{q#’~f:Q

@Read “The Problem Solver”
on page 21 of this book.

@Don’t attempt to repair Of’

replace any part of your range

unless it is specifically recom-

mended in this book. All other
servicing should be referred
to a qualified technician.

keep drawer closed to

YCNJYRange

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Features ofYour Range

.——_________

——.———..—,. ._ -- ___

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1. Mode!RGB5241

7

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Model RGB524

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RGB528

RGB5281

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2.

3.

4.

5.

6.

7.
to desired oven temperature or to broil
position to turn oven or broiler com­partment on.

8.

Oven Light 13ut~on.Push in to turn on
interior oven light during cooking when
door is closed.

Interior C)WrtLight

9.

t 0.

(hum Shelves. May be easily removed or
repositioned on shelf supports.

I

Oven Shelf Supports. Allow different

11.
positions for cooking flexibility. See

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12.

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13.

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14.

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CJwk, 60-Minute Timer. (See page 11 for
information on setting.)

Hinged Cooktop. Lifts for easeof
cleaning under burners and lighting of

surface pilot.
Surface Burners.
Burner(Mates. Must be securely seated

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

Mode! arm!Serial Number Plate. Lift
hinged cooktop and locate plate on bar in
middle of burners. (See page 2.)

Controlsfor Surface Burners. Push in to
turn and adjust cooking flame.

CM?nTemp CXNWcd.Push in and turn

;ooking charts for recommended
]ositions.

>ven Frame.
?emovabh?Oven Panel. This panel

ocated in bottom of the oven can be

emoved for cleaning,
Jven Door. May be removed for cleaning.
3roi!erCompartment. Separate cavity

ised for broiling. Pan can be positioned
]n one of three levels.

lroiler Pan and Rack. Pan is used to
:atch drippings, rack is used to support
~od and insure proper drainage of juices

lto pan. (See page 14 for instructions. )

roiler Compartment Door. Hinged to be

pened and closed for easy access to

roiler Pan and Rack.

J

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6

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.

~:::

‘“: -*tanding pilot light that must be

.-.

Your range is equipped with a

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‘“ match lit initially.

.

Usethe following steps to light

your standing pilot range. BE
SURE the burner control knobs
are in the “OFF” position.

r-. ;.

.?~e;l

7: Lift up cooktop and raise
the support rod and set it under
front edge of cooktop.

k

s’:<::>2: Locate the two pilots.
,-,,

-.~>i-!

Q“Light each pilot with a

-../b:< .--=
match.

,2.:.,*:-,/“;’.

,.i..,.--... Return support rod to
down position and lower the
cooktop.

Your burners are now ready for

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

How

toLight ‘Me C.mEmIP’ilcli

To light the oven pilot on standing
pilot models, usethe following
steps. BE SURE OVEN TEMP
Knob is at OFF position.

Note: You may haveto 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 t: 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 TEMP Knob
has been turned on. The begin­ning of gas flow will be indicated
by a slight 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.

For Air shutter Adjustment!,

seePage 9.

1

1

Ekdrk Ignition Models

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I

(Models RGWX?41,RGB5281,

RGEHX?8GI)

i-:wvto Light SUrfac%Bun-iers

Your range is equipped with an

electric ignition.
Usethe following steps to light

your electric ignition range.

Step 1:Turn the burner control

knob to the LITE position.

Step 2: The burner will then light.
(You will hear a distinct popping
noise at surface burners and in

the oven. This is normal.)

Step 3:Turn the burner control

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

the+!bUmers faiil MI ignite,see

if

the Problem SU3kw cm page 21.

I

operatingYCwrF%mg$?!ch.wirmj

an E!ectl”ica!Power Fai!ure

NOTE: These instructions are for
electric ignition models only.

Lighting the surface Burners
During an electrical power failure,

use the following steps to light

surface burners.

Step 1:Hold a lighted match to

the desired burner head.
Step 2:Turn the burner control

knob to LITE. (The burner will

then light. )
Step 3:Adjust the flame to the

desired position.

CAUTION

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

Lighting
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 compart­ment slightly until it dislodges.
Then gently pull it towards you
and out of the oven.

w?ovenBurner

to.ughi the chef-lPilot

HOW

To light the oven pilot on electric
ignition models, use the following

steps.
Step 1: Depress the OVEN TEMP

Knob and turn to the desired tem­perature setting. (You will hear a
distinct popping noise at all sur-

face burners and in the oven.)

Step 2:The oven pilot will light in

seconds. (The noise at the

30-40
surface burners will stop.)

.Siep3: Your oven pilot is now lit.

Step 1:Turn the OVEN TEMP
Knob past the 140degree setting.

Step 2: Hold a lighted match to
the pilot and when lit, quickly re­move your hand from the broiler
compartment. (A long match or
match holder should be used to
light pilot.)

NOI-E: After the oven pilot is lit,
the oven burner will ignite in 30­40 seconds. Therefore, you must
quickly remove 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
see’ Page 9.

shutter Adjustment,

8

,~;

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,;

The normal flame should be

:“

&&& teady, relatively quiet and have

~pp~oxjmaiely 1/2”sharp blue

‘%F

‘o

cone. If this is not the case,the
air shutter needs adjusting,

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—

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

asneeded.

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

T

a clear blue with disfinctinner
cones1/4to %inch long. A soft
flame requires more air, a noisy

blowing flame requires lessair. 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.

.—._—_ ___,_

______ ._._

———

9

————-———-----.——.. .

———

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—

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—

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—’l—

Burner controls are located on
the control panel in front of the
burnew. 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.

~~~TE:Always (a)

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 !s the
one you desire to use. (c) Be cer-

tain burners and grates are cool

before placing hand, potholder,

cleaning cloths or other materials

on them.

have a cooking

How WI

sde’ix! Flame’ i=’kight

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

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. Boil­overs or spillovers may cause
smoking or may become hot
enough to catch fire.

3. Foods cook just as quickly at a
gentle boil as at afurious rolling

boil—in both cases the water
temperature is 212°. A high boil
only creates steam and cooks
away moisture, flavor and nutri-

WRONG

RIGHT’

ents. Avoid it except for the few
cooking processes which need a
vigorous boil.

1. The flame should never extend
beyond the bottom of the pan.

Any larger flame is wasted heat

and only servesto heat the pan
handles.

4. Reduce flame to MEDIUM (or a

low position) to keep foods gently

boiling in a covered 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. Use LOW setting (or a very low

position) to keep foods warm

without additional cooking.

utensil BAak?rkd’sand How T-OuseT-I-m-R

ALUMINUM:

Medium-weight utensils are recommended because they
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
cooking with minimum amounts of water.

CAST IRON:

If heated slowly, most skillets will give satisfactory
results.

ENAMELWARE: Under some conditions the enamel of some utensils may

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

GLASS:

There are two types of glass utensils—those for oven use
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 temper-

ature changes like setting a hot pan on a cold surface.
Glass conducts heat very slowly.

HEATPROOF Can be used for either surface or oven cooking. It con­GL.ASS

ducts heat very slowly and cools slowly. Check with

CERAMIC: manufacturer to be sure it can be used on gas ranges.

STAINLESSThis metal alone has poor heating properties, and is usu-

‘STEEL:

ally combined with copper, aluminum, or other metals for

improved heat distribution. Combination metal skillets

generally work satisfactorily if used at medium heal as

manufacturer recommends.

i

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=7 ..’’-eit:f$;eLkiing Yciwr CN.H’3

~m~,.Look at the control. Be sure you
&~#~nderstandhow to set it properly.

‘ L

“-”=?.Check oven interior. Look at the

shelves.Take a practice run at
removing and replacing them prop-

erly, to give sure sturdy support.

3. Readover information and tips
that follow.

4, Keep this book handy so you
can refer to it, especially during
the first weeks of getting ac-

quainted with your oven.

over! Tempemhm’e Cc?nti’d

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

–.& emperature controlled.

#“J

.

‘~

IPflirfits

1. Always transfer food to oven­proof utensils before putting food
in the oven.

2. Always rrlakesure OVENTEMP
Control isset at KEEP-WARM

temperature.

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

should only be kept %to 1 hour.

4. Most meats, casseroles, pota-

toes, 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.

Cwen

farkhing k(EE!~-w$ARNl

!nkrior shdves

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 KEEP­WARMarea with temperature mark-

ings of 140 to 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 con-

used to bake and roast. The

trol is
last mark on the control is BROIL

-l:and is used for broiling foods.
,,

,,­n..

. .

-.....,-

Shelf position references as suggested
in Baking and Roasting Charts.

~~

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 w
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
rear of oven. Tilt up front and
push shelf toward back of oven
until it goes past ridge on oven
liner; lo-werfront of shelf and push

to back of oven.

This timer is both a time of day
clock and minute timer that sig­nals when set time is finished. To
set time of day, push in knob and
turn to set correct time. 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”,

Range is equipped with a low

..-

E

.-

.-

{

f
i

~
~

~
1

{

~

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

..... .... —-

—— -

.——.—.

.—..-..-.-----.—.—.——.--——.—————

——.-——

temperature thermostat. To ignite

lower oven burner, turn OVEN
TEMP Control to desired tempera­ture. Wait approximately 40 sec-

onds. This delay is the safety
mechanism in your oven.

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 means the 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

of long duration.

settingFkmge toBake

Step 1: 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 shelves

at least 4“ apart for best results.
Step 2: Close door. Turn OVEN
TEMP Control to desired tem-

perature. If pre-heating is neces­sary, wait about 10 minutes.
Step 3: Place food in oven on
center of shelf. Allow 1or 2
inches between edge of utensil

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

stagger foods on shelves.

.,-.

:

1[’l$n(1) NEVER place pans on
oven 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 Iiitle larger than the pan and
place on another rack 3“ to 4“
below pan, dull side down. (3) DO

NOT keep cooked foods at
sewing temperature any longer

than approximately 11/2to 2 hours.

PROBLEM
CAKE UNDERSIZED

CAKE FALLS

CAKE HAS TUNNELS

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

BISCUITS—LIGtiT TOPS

—BROWN BOTTOMS
COOKIES DARK

ON BOTTOIM

PALE

F%3SS!BLEREASONS
Too little leavening.

Batter overbeaten.
Pantoo large.

Temperature too high.

Ingredients not at room temperature,

Too much shortening, liquid, or sugar.
Too much leavening.
Short bake or too slow.
Pantoo small.
Stale baking powder.

Not enough shortening.
Overmixing after adding flour.

All-purpose 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.
Panstouching 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 pierced enough.

Utensils too large.
Utensils used together of different materials.
Racks too close together or too close to
bottom.
Flue obstructed.

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

Dark or heavy pan—use shiny cookie sheet. _ ,
Pan too deep or too large.

Cookie sheet too low.
Cookie sheet too wide or too long for oven. ,,]
Uneven heat distribution in oven.

$--., f

:+T

@
. .=

%$&

. =-

@

o

“\._,’

(

~.___

~=..

‘-\

L

i

,

,!

...~,

-. ..—....—-—.-..- ..-.?—...--....-4....... ............—

.

... ..--

.&

~ ~$$$$Tender meat or poultry can be

~ w roasted

-,

Roasting is cooking by dry heat.

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 f: 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 2: Place in oven on shelf in
lowest position in center of oven.
Do not place pan on oven bottom.

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 minutesNo preheating is necessary.

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.

For FU&?X.?rlRoa$ts

Frozen roasts of beef, pork,
lamb, etc., can be started
without thawing, but allow 10­25 minutes per pout7d 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.

,.,Ls&s.a, ,.- , x ‘ls+T.m.-.- . ..... .. ..- . . ..-=. ..-.-. ‘.-..as=--.-.=.=..-

...

i-’J~&22~

“if’jgnsar[G~Answers

O. Why

i“vhen [ try to carve it’?

Roasts are easier to slice if

1%.

_ -—.—.

is my roast crunlblif7g

allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the
meat.

L

‘-:. i_10i tlecd to ~j~e}-!eai

‘Ceil time I cook a roast or

(

my oven

lol{l~ry’?

A. It is rarely necessary to preheat

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

df time,

Q. When buying a roast are ~here

any special tips that would help

t17e cook it more evenly?

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

Ca.17 I seal i17esicles of my (oil

5.
when roasting a turifey?

“tent”

A. Sealing the foil will steam the

meat. Leaving it unsealed allows

the air to circulate and brown the

meat.

.z----

Q. Is it necessary to check
for doneness with a meat
t17ermometer?

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 1/2of time has passed.

13

%

i’Xg-ffi-~jyiip

-.,;~j:-:

),.,2, .J$’hii., .. [::/75!-/LID !’%3ae-i9“

k-

.- -.,.

Broiling is cooking by direct ~eat
from above the food. On your
range there is a convenient
Broiler Compartment below the
oven. Broiling requires the use of

the Broiler Pan and Rack.The
correct position of the rack in the

pan is extremely important as
shown below. Many greasefires
are caused by improper use of
pan and rack. If aluminum foil is
used in bottom of pan, be abso-

lutelysure it does not Mock the
drainventsabove edgeof pan.

WRONG

Step 2:Remove broiler pan and
rack from broiler compartment
(coid food will stick if placed on
hot broiler rack). Place food 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 posi-

tion broiler pan in compartment.
Placing food closer to flame

increases exterior browning on
food, but also increases spat­tering and the possibility of fats
and meat juices igniting. Close

broiler drawer.

2tep 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 TOserve in the KEEP-WARM
oven after broiling. 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 a serving platter,
cover loosely and place in the
oven.

REMEMBER: DO NOT USE
PLASTIC PLATTERS OR SERV-

ING TRAYS, PLATED SERVING
PLATES SUCi-i AS SILVER, OR
PLASTIC WRAP IN THE KEEP­WARM OVEN.

Cooking times given are approxi­mate; use them only as a guide.
For your personal safety always
follow above directions carefully.

RIGHT

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.

Ste~>‘i: If meat has fat or gristle

near edge, cut vertical slashes
through both about 2-in. apart.
It is recommended that fat be

trim freed,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.

r—-–––

,.%! ~orCare ofthe Continuous

roper care and cleaning are

4

.~~~$ipportantso your Rangewill give

‘-%uefficient and satisfactory ser-

c

vice. Follow these directions and
directions on the Cleaning Chart
page20 carefully in caring for
your range.

...

:=’lj;’@#:~ z

bnaimei F!rlisl-1

The porcelain enamel finish is
sturdy but breakable if misused.

This finish is acid resistant. How­ever,any acid foods spilled (such
asfruit juices, tomato, or vinegar)

should not be permitted to remain
on the finish.

, ,.

~-~j.rj<g~“~Top

.

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

4

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 up and off the
hinges. DO NOT IMMERSE THE
OVEN DOOR IN WATER. Clean

as described in Cleaning Chart on
page 20.

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

replace door.

to

The bottom panel of the oven may
be removed to clean. pe sure
oven is fully cooled, then lift front
of panel and gently remove from
oven. Clean with mild soap and
water. Dry with soft cloth. Replace
by placing back of bottom in oven
first and then lowering front into
position.

Owen

Light

When replacing oven interior light
bulb, be sure oven is completely
cool. 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.

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

— .——.... ... .

1

I

I

0

\

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 andjor 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

to the touch. If magnified, the
surface would appear as peaks,
valleys, 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 clean-

ing. 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 Gfspatter. it does

not work well with larger spills,
especially sugar, egg, or dairy
mixtures.

~. Let range cool before handling.

2. Remove all cooking utensils
and oven shelves.

3. Soil visibility on surfaces with
the special porous-ceramic finish
may be reduced by operating the
oven at 475°F.Close door and
turn oven temperature control to
475”F for 3 to 4 hours. (Longer
times or repeated cycles will be
necessary for heavy soils.)

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 a spillover 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 asmall

amount of water and a stiff bris­tled nylon brush. Use water spar-

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.

“1

————..——

.--————...——

. .. . ,.- .———.—...———..——-..

—....

.—

&+=-

.-

. ,:

b;&&:”

.;

. .

.]

.;jg;g

.!

‘?

..~ ..

‘*%% faces of pans are recommended for cake pans and pie plates

X_

1. 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

heat tc cook the center areas. Dull (satin-finish) bottom

sure those areas brown completely.

be

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

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

—

Fboci Chmmnents
E3meici

Biscuits (V2-in.thick)

Coffee cake

Corn bread or muffins
Gingerbread

Muffins
Popovers

Quick Loaf Bread

Yeastbread (2 loaves)
Plain rolls

Sweet rolls

Gag:es

(without shortening)

Angel food
Jelly roll
Sponge

-~*=@~

Bundt cakes
Cupcakes

Fruit cakes

Layer
Layer, Chocolate
Loaf

r.

-.JLLM’’I!: ifiia~

Brownies
Drop

Refrigerator
Rolled or sliced

Container

Shiny Cookie Sheet

Shiny Metal Panwith
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Panwith
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

or Ceramic Pan

Metal
Shiny Metal Muffin Pans

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

Jetal or Glass Pans

Cookie Sheet

Cookie Sheet
Cookie Sheet

sur-

shelf

Position

B, C
B
B

B

B
B

B
B

B
B

A
B

A

B
B

B
B
B
B

B, C
B, C

B, C
B, c

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

for

added.

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

to

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 save energy.

U3wenl

Temp.

400°-4750

Tmae9

Min.

10-20

Canned refrigerated biscuits take
2-4 min. lesstime.

350°-400°
400°-4500

350°

400°-4250

375°

20-30
20-40

45-55
20-30

45-60

Preheat pan for crisp crust.

Decrease about 5 min. for muffin
mix. Or bake at 450° for25 min.,

then at 350° for 10-15 min.

350°-3750
375°-4250

45-60

45-60

Dark metal or glass give deepest
browning.

375°-4250
350°-3750

325°-3750
375°-4000

325°-3500

325°-3500
350°-3750

10-25
20-30

30-55
10-15
45-60

30-65
20-25

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.

275°-3000

2-4 hrs.

Use 300° and Shelf B for small or
individual cakes.

350°-3750

350°-3750
350°

325°-3500
350°-400”

20-35
25-30
40-60

25-35
10-20

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

400°-4250
375°-4000

6-12
7-12

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

hot water)
Puddings, Rice and
Custard

:’:F.,-

. ..>.

Frozen

Meringue

One crust
Two crust
fnastry Shell

--..,-,.:. . . ..

. . . . ...

.,.

Haked potatoes

Scalloped dishes

~OLlffli?S Glass

—

Glass Custard Cups or

Casserole

‘oil Pan on Cookie Sheet “

;pread to crust edges

;Iass or Satin-finish Metal

: Glass or Satin-finish Metal

Glass or Satin-finish Metal

,’ Set on Oven Shelf

Glass or Metal

— . ...—--.-——

-—-—---------

-----

4, B, C
3

3

~,

3

;t3, A

;6

B
B

—..

~ A,B, C

350°-4000
300°-350°

325°

400°-4250
325°-3500
400°-4250

400°-4250
450°

325°-400°

,A, B,C 325°-3750

———..

B

300°-3500

17

30-60
30-60

50-90

45-70
15-25

45-60
40-60
12-15

60-90
30-60
30-75

————

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.
Custard fillings require Iower temp.,
longer time.

Increase time for large amount or
size.

..”. -.—— . . ..—- —-- -. --- ——. ..—— .-—.. . ..— .- .

%.Position oven shelf at center (B) position for small-size

roasts (3 to 7

Ibs.) and at lowest (A) position for larger roasts.

Z?. Place meat fat side up or poultry breast-side up on broiler

pan or other shallow pan with trivet.

Do not cover. Do not stuff

poultry until just before roasting.

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

& ~~t%w%dingtimmz?recommended

to allow roast to firm

up and make it easier to carve. It will rise

Food

for roasts is 10to 20 min.

1

I

oven

Temp.

!Dommess

about 5° to 10° less than temperature; to compensate

for tem-

perature rise, if desired, remove roast from oven at 5° to 10°
less than temperature on chart.
?5.F%wzer$rcm$%%can be conventionally roasted by adding
10 to 25 min. per pound more time than given in chart for
refrigerated. (10
~oultrv before roastina.

J

min. per lb. for roasts under 5-ibs.) Defrost

Approxnmm mmsting Time

in Mi!Ewtes pa’ RMmd

3 to 5-nbsm

6 to tklbs.

Rolled Roasts

325°

325°

Rare
Medium

Well Done
Rare

Medium
Well Done

20-25 15-20
25-30
30-35

30-35

20-25
25-30

25-30
35-40 30-35
40-45

35-40

PO$?K (Fresh)

Fresh Ham,

Loin

Rib
Shoulder, Butt

Shoulder, Picnic

Whole (10 to 14 Ibs.)

325°
325°
325°
325°
325°

325°
325°

Well Done
Well Done
Well Done
Well Done
Well Done

Well Done
Well Done

35-40
35-40
50-56

40

35-40

tO z% hrs.

11/4

tO 31/4hrs.

2%

35-40

;...:~~iywr-j

(Smoked–Mild Cure)

Under 10 Ibs.

10-12 Ibs.
12-15 Ibs.
15 Ibs. and over

Half Ham (5-8 Ibs.)
Picnic Shoulder
Cottage Roll

325°
325°
325°

325°
325°
325°
325°

TUFiE’%2!’t’(Unstuffed)**
6 to 8 Ibs.
8 to 12 Ibs.

12to161bs.
16 to 20 Ibs,
20 to 22 Ibs.

!TP.fiS~;(Unstuffed)**

3 to 6 Ibs.

1
I

325°

325” ~
325° ;
325° !

325° j
325° \

325° }

●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.

NOTE: 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.

I

,

Well Done
Well Done
Well Done

Well Done
Well Done
Well Done
Well Done

Well Done
Well Done
Well Done
Well Done
Well Done

Well Done

Well Done

25-27
23-25
21-23

20
25-29
30-35
35-40

2t03hrs.
3t04hrs.
4t05hrs.
5t06hrs.
6t07hrs.

2%to 3 hrs.

2%to 3 hrs.

35
35

.-3

““:!

,=-

-:

g5J

~

.,.,

...

:4

.;

-j.. -=

‘o

, meat over to Drevent Diercina meat and Iosina iuices.

1. Always use broiler pan and rack that comes with your oven.

It is designed to minimize smoking and spattering by Irapping

juices in the shielded lower part of the pan,

#&$-

‘2. For steaks and chops, trim off excess fat. Usetongs to turn

>-:.-~-;~.-~

3L If desired, ”marinat~ meat~before broilina,-Or, brush with
barbecue sauce last 5 to 10minutes only. -

4. When arranging food on pan, do not let fatty edges hang
over sides, which could soil oven with fat dripping.
& Broiler does not need to be preheated. However, for very

thin foods or to increase browning, preheat if desired.

63.F%ozwnSifiedkS can be conventionally broiled by posi­tionina the oven shelf at lowest shelf posi~ion and increasing
cooki~g time given in this chart 11/2times per side.

Food

Rare
Medium
Well Done

Bread (Toast) or

Toaster Pastries
English Muffins

Well done

! %-lb. (about 8

j
~ thin slices)

I
I

~ l-lb, (4 patties)

I/2to %-in. thick A

~

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

l%in. thick
(2-21/2tbs.)

2-4 slices
1 pkg. (2)

2-split

l-lb. fillets %to

%-in. thick ,

l-in. thick

5
1

1A
[

#
;!

i

2 (%inch)
2 (l-in. thick)

1A
.1
;

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g

A
A

1

B

A

First Side
7WW?SMin.

3%

7-1o
6-9
6-8

6
7
9

8
9
11

‘/2-1

2-3
10-14

5

8

10
13

$kxwml Skie
Time, Min.

3%

6-7
4-6
5

3-5
4-5
6-7

4-6

8-10
8-12

‘/2

(Do not

turn over)

5

8

10

13

Arrange in single layer.

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

Steaks less than l-in. cook through
before browning. Panfrying 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
11/2-in.thick or home cured.

Trim off excess fat.

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bratwurst

about 1 lb. ~ A
l-lb. pkg. (10) ~j B

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8

10

10

17

::
I
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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.

R?@

3

~ Soap and Water
~ Soap-Filled

Scouring Pad

e Plastic Scouring

Pad

e Miid Soap and

Water

Cwtsiek Finish

Glass
Painted Metal Sides

Porcelain Enamel*
Cooktop, Door

0 Soap and Water

1

~

e Soap and Water

I

,
! ~ PaperTowel

!

e Dry Cloth

& Drawer o Soap and Water

I

z

I

~ Soap and Water
@Soap-Filled

Scouring Pad

e Oven Cleaner

@Soap and Water
@Soap-Filled

Scouring Pad
(Non-Metaliic)

Fkwnm%li?ie ‘tw?n!
BQitow?

~ @Soap and Water
~ e Soap-Filled

Scouring Pad

I

j

(Non-Metallic)

~ Soap and Water
@Soap-Filled

Scouring Pad ,
(Non-Metallic) !

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;

r~

Gernwd Directions

—

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to
cool). Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper
towel overthe rack.Let pan and rack stand for a few minutes. Wash;scour if necessary.
Rinseand dry. OPTION:The broiler pan and rack mayalso be cleaned in a dishwasher.

Pull off knobs. Washgently but do not soak. Dryand return controls to range making

sure to matchflat area on the knob and shaft.

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 steel wool, abrasives,ammonia,
acids or commercial oven cleaners which may damage finish.
Avoid cleaning powders or harsh abrasiveswhich mayscratch the enamel.

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

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

then rinse. Polish with a dry cloth.
To clean oven dooc remove by opening to BROILposition and grasping door at sides.

Lift door up and away from hinges. Do not immerse or place under running water. Clean

with soap and water. Replace by grasping door at sidesand lining up door with hinges.
Push door firmlv into date. Do not let oven cleaner drip from door.

For Care of the Continuous Cleaning Oven, see page 16.Most spills and spatters gradu-

ally diminish while you cook. Remove excessspills, soils and solid substanceswith a
damp cloth assoon as oven 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.

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy
water and dry and replace.

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.

~ Your shelves can be cleaned by hand using any and all mentioned materials. Rinse thor-

oughly to remove all materials after cleaning.

‘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 is cool, clean and rinse.

20

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before you edil for

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~.,

&?: If you have a problem, it may be minor. YOU r-nay be ableto correct it yourself. Just use the Problem SOIVertO

locate your problem and then follow suggested recommendations.

PROBLEM POSSIBLE CLAUSE!AND REMEDY

TOP BURNERS DO NOT
LIGHT

OVEN DOES NOT HEAT
3ROPERLY models, make sure electrical plug is plugged into live power outlet.

)VEN DOES NOT COOK
‘ROPERLY

~ pilots are not lit. Lift
opening between front and rear burners. On

make sure electrical plug is plugged into a live power outlet.
@Make
~ Check air shutters and make sure they are

e pilot is not lit. Check pilot and light if necessary. On some

@Check air shutter for correct amount of air intake for flame.
e Make sure thermostat capillary bulb (located in upper

oven) is in correct position, not touching oven sides and not coated
with anything.

~ Aluminum foil being used improperly in oven.

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

utensil tips or recommendations.
= Oven bottom

@Incorrect temperature set on OVEN TEMP Knob. When using the
oven for Broiling and then Baking, knob must be turned to OFF

then back on to desired oven temperature.

sure that burner holes on side of burner are not clogged.

not securely seated in position.

Cooktop and hold lighted match next to pilot

models so equipped,

in correct position.

POrtjOn Of

beingused.Check each cooking section for

LOCK DOES NOT WORK

VEN LIGHT DOES NOT

ON

OME

@Check specific Baking problems on page 12.

@Range electrical plug must be securely seated in a live power
outlet. You may need to check for blown fuse or tripped circuit
breaker.

0 Bulb may be loose or burned out.

o~lectricalplugmustbepluggedintoa

2-1

live power outlet.

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E

At Hotpoint we’re committed to providing you with the best appliances we know how

to build and we know that you want

your appliances to give you many years of dependable

service.

Our Consumer Services are designed with your needs and wants in mind.

warranty Protection

Your new appliance is a well designed and engineered Seethe warranty on the back pageof this book for
product. Before it left the factory, it went through details.
rigorous tests to detect manufacturing defects. And

you havea written warranty to protect you.

PromptService atyour Ckmvenience

Whether your appliance is in or out of warranty,
you’re just a phone call away from our nationwide
network of Factory Service professionals.

Simply call our Hotpoint service organization.
You’ll find them in the White Pages under “Hotpoint
Factory Service;’ and in the Yellow Pages under
“Hotpoint Customer Care@Service.”

Service is scheduled at your convenience and the
technician drives a fully%tocked parts service truck
so that, in most cases, the repair can be completed
in one visit.

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

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

NEXT,if you are still not pleased write all the details
—

including your phone number to:

Manager,Consumer Relations
Hotpoint
Appliance Park
Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel
20 hlorth Wacker Drive
Chicago, Illinois 60606

.,.-+

.

,­[ .;

---

> -._.- _—------ --

..

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...

. ,

Service Contracts

trouble-free service beyond

For

the written warranty period.

[f you prefer to budget your repair e

instead of being surprised by them, ce from Hotpoint
offers service contracts for varying
time on all Hotpoint major applianc

.-...

.—!

ante in good
he contract period
rvice contracts

for service a

years from now.
ing only Genuine

‘1-heQuick FixTMsystem

‘km can savetimeand money

by doingit yourself.

The Quick FixTMSystem is designed to
meet the needs of both experienced or
beginning do-it-yourselfers and takes a

of mystery out of home appliance repai
Step-by-Step Manuals covering the rep

standard and large capacity washers, standard and
large capacity dryers, refrigerators, dishwashers

and electric ranges (non-microwave), include

Help forYin.!By PhwRe

-,

Should you need help in the selection and ,-~~~~~.
purchase of new appliances, or have
questions about the operation of the Hotpoint “-= ~~~

appliances you now own—or have
questions about our consumer products or
services you are only a TC)LL-FREE”call away.

any other

--~”.&-~”-

—.-% --—-

— - ----

—Tz

====2C’~

“l_heGE Answer Center

800.626.2000 ‘ou anytime

-

drawer variety of tools you already have at home.

In fact, the screwdriver is called for most often in

Quick Fix’” System procedures.

~—,

—A:p---

The GE Answer CenterTM800.626.2000

consumer information service is open 24

hours a day, seven days a week.

——

~ ... Our staff of experts stands ready to assist

!,,,

Save proof of original purchase

ffii$y~

f$$k$

~

%J&
@g,<

date such as your sales slip or cancelled

check to establish warranty period.

lhJ[+@,T Is COVERED

p : ___
4 i

~!#&!./%~ ~~ l?d~~ ~~~~~~~ @

$
3

&sI–— ‘—

.-—-...—————.

Some states do not aHow 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—$l%nsumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

_.. _____

FUN. ONE-YEAR WARRANTY
For one year from date of original

purchase, we will provide,

free of

charge, parts and service labor in

your home to repair or replace any

part of the range that fails because

of a manufacturing defect.

Service trips to your home to

teach you how to use the product.
Read your Use and Care material.

If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the

address below, or call, toll free;
The GE Answer Center’”

800.626.2000
consumer information service

e 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
DAMAGES.

e Improper installation.

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing

adequate electrical, gas, exhausting
and other connecting facilities.

VtkwrarWIr:

Genera! Electric Company

If fudherhelp is neededconcerningthiswarranty,

This warranty is extended to the
original purchaser and any succeed­ing

owner for products purchased

for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.(2. In Alaska the
warranty isthe 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 Service Centers or
by our authorized Customer Care@
servicers during normal working
hours. Check the White Pages for
HOTPOINT FACTORY SERVICE.
Look

in the Yellow Pages for

HOTPOINT CUSTOMER CARE@
SERVICE or GENERAL ELECTRIC­HOTPOINT CUSTOMER CARE@
SERVICE.

FORCONSEQUENTIAL

contact:

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