GE RGC657EH Use and Care Manual

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Page 1

How to

get

the best from

YourRange

Contents

Anti-Tlp Bracket

Apphance Reg~strat]on

Care and Cleaning Control Panel

Features Flooring Under Range

Levehng

Lift-Up Cooktop Model and Serial Numbers

Oven

Air Adjustment Baking, Baking Guide

Broiler Pan and Rack Broiling, Broiling Guide

Continuous Cleaning Care 14 Control Settings

Door Removal Light; Bulb Replacement 17

Lighting Instructions Oven Bottom Removal

3,5

14-18

6 5

2 9

10, 11 17, 18

Shelves Thermostat Adjustment

Vent Duct

Problem Solver Repair

Safety InstructIons Surface Cooking

Warranty Back Cover

Serwce

Burner Grates

Burners Clock and Timer

Control Settings Cookware Tips

Drip Pans Flame Size

Lighting Instructions

915

Use and Care of

19 19

2-5

7, 8

16, 18 16, 18

8 7

16, 18

7 7

gas model

RGC657EH

Preheating Roasting, Roasting Guide 12

GE Answer

800.626.2000

Center@

HmPollu’r

Page 2

Help us help you...

Read this book carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers

questions.

If you don’t understand something or need more help, write (include

your phone number):

Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll

the burner box under the cooktop. See page 6.

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 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 on page 19. It lists causes of minor operating problems that you can correct yourself.

fmd

them on a label located in

to your

FOR YOUR If

you smell gas:

SAFETY

1. Open windows.

2. Don’t touch electrical switches:

3. Extinguish any open flame.

4. Immediately call your gas supplier.

*Don’t

on or off because sparks may ignite the gas.

turn electric switches

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

WARNING

Improper installation,

adjustment, alteration, service or maintenance can cause injury or property damage.

Refer to this manual.

For assistance or additional information, consult a qualified

installer, service agency, manufacturer (dealer) or the gas supplier.

IIVIPORT~T

SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTMT

SAFETY NOTICE

The California 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 minor exposure to four of these substances, namely benzene, carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or

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

When You Get Your Range

●

the location of the range gas cut-off valve and how to shut it off if necessary.

●

and properly grounded by a qualified installer,

with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

LP fuels. Properly adjusted

Have the installer show you

Have your range installed

in accordance

Page 3

●

Plug your range into a 120-volt

grounded outlet only.

remove the round grounding prong from the plug. If in doubt about the grounding of the system, it is your personal responsibility and obligation to have an ungrounded outlet replaced

with a properly-grounded prong outlet in accordance with the National Electrical not use an extension cord with this appliance.

●

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) on which it is to be used. Your range can be converted for use on either type of gas. 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.

range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Range

Don’t leave children alone or unattended where a range is hot or in operation.

seriously burned.

●

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

They could damage the range and even tip it over causing severe personal injury.

Do not

home electrical

three-

Code. Do

Never install the

They could be

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD

CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE–CHILDREN CLIMBING ON THE RANGE

‘IO

REACH ITEMS COULD BE

SERIOUSLY INJURED.

WARNING-AI]

brackets supplied. To check if the brackets are installed and engaged properly, carefully tip the range forward to check if the ANTI-TIP brackets are engaged with the leveling legs.

If you pull the range out from the wall for any reason, make sure the rear legs are returned to their positions in the brackets when you push the range back.

●

Let burner grates and other surfaces cool before touching them or leaving them where children can reach them.

●

Never wear loose fitting or hanging garments while using the appliance.

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 room.

Prolonged use of the range without adequate ventilation can be hazardous.

N(YI’

Flammable

S’10RED

can tip injury could result. To prevent

accidentd

tipping of the range,

it to the floor by installing the ANTI-TIP

ranges

and-

attach

Do not use water on grease

fires.

Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

●

Do not store flammable materials in an oven or near the cooktop.

. DO not let cooking or other flammable materials

accumulate in or near the range.

●

When cooking pork,

the directions exactly and always cook the meat to an internal temperature of at least This assures that, in the remote

possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

Surface Cooking

●

Always use the LITE position

when igniting top burners

make sure the burners have ignited.

●

Never leave surface burners unattended at HIGH settings.

smoking and greasy that may catch on fire.

Adjust top burner flame size so it does not extend beyond the edge of the cooking utensil.

Excessive flame is hazardous.

Use only dry pot

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 in place of a pot holder.

Boilover causes

grease

170”F.

and

flame

spillovers

holders—

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

●

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 surface burner to

OFF before removing utensil.

●

Carefully watch foods being

fried at HIGH flame setting.

●

Never block the vents (air

openings) of the range.

provide the air inlet and outlet

which is necessary for the range to operate properly with correct combustion.

●

Do not use a wok on the

They

cooking surface if the wok has a

round metal ring which is placed over the burner grate to support the wok.

trap which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a

carbon monoxide allowed by current standards, resulting in a health hazard.

Foods for frying should be as

dry as possible.

This ring acts as a heat

level

above that

Frost on frozen

foods or moisture on fresh foods can cause hot fat to bubble up and

over sides of pan.

●

Use least possible amount of

fat for effective shallow or fat frying.

of fat can cause spillovers

Filling the pan too full

deep-

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 heat fat slowly,

and

watch as it heats.

Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the smoking point.

Use

proper pan

size—Avoid

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

boilovers

and spillovers, but large enough to cover burner grate. This will both save cleaning and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

●

Use only

is recommended

glass cookware that

for use on gas

burners.

●

Keep all plastics away from

top burners.

To avoid the possibility of a burn, always be certain that the controls for all burners are at OFF position and all grates are cool before attempting to remove the grate.

●

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

●

If range is located near a window,

do not use long curtains which could blow over the top burners and create a fire hazard.

●

If you smell gas,

turnoff the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

Baking, Broiling and Roasting

●

Do not use oven for a storage

area.

●

Stand away from the range when opening the door of a hot oven. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

Keep oven free from grease

buildup.

●

Place oven shelves in desired position while oven is cool.

Pulling out

shelf

to the shelf stop is a convenience in lifting heavy foods, It is also a precaution against burns from touching hot surfaces of the door or oven walls.

●

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

●

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.

When using cooking or

roasting bags in oven,

follow the

manufacturer’s direction.

●

Use only glass cookware

that is recommended

for use

in gas ovens.

●

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.

Page 5

Flooring Under

●

When broiling, if meat is too close to the flame, the fat may ignite.

excessive flare-ups.

Make sure broiler pan is in

place correctly

Trim excess fat to prevent

to reduce the

possibility of grease fires.

●

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

Cleaning Your Range

Clean

only

parts listed in this

Use and Care Book.

Keep range clean and free of accumulations of grease or

spillovers

which may ignite.

If You Need Service

the Range

Your range, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl.

moving the range on this type of flooring, use care.

not install the range over

kitchen carpeting

place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at

the front of the range,

the range will rest on should be built up with plywood or similar

material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

unless you

When

the area that

Leveling the Range

Leveling legs are located on each corner of the base of the range.

Your range must be level in order to produce proper cooking and baking results. After it is in its final location, place a level horizontally on an 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.

The rear leveling legs will engage the ANTI-TIP brackets (allow for some side to side adjustment). A11ow a minimum clearance of 1/8” between the range and the leveling legs that are to be installed into the ANTI-TIP brackets.

●

Read “The Problem

Solver”

on page 19 of this book.

●

Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book.

All other servicing should be referred to a qualified technician.

SAW

THESE

INSTRUCTIONS

Page 6

Features of Your Range

–d

EFfii

Feature Index

1 Model and Serial Numbers

(in burner box under cooktop)

2 Surface Burner Controls 3 Surface Burners, Grates and

Chrome Drip Pans

4 Non-Stick Coated Griddle and

Enamel Cover

5 Griddle Control

, ‘i-F

—

Explained

on page

171

Feature Index

11 Oven Interior Light

12 Oven Shelves

13 Oven Shelf Supports

14 Storage Compartment 15 Removable Oven Door

Continuous-Cleaning Oven

(easily removed or repositioned on shelf supports)

(easily removed for oven cleaning)

RG(

Explained

:657EH

Interior

page

9, 15

6 OVEN SET Knob 7 OVEN TEMP Knob 8 Oven Vent

9 Automatic Oven Timer,

Clock and Minute Timer

10 Lift-Up Cooktop

(locks in up position to simplify cleaning underneath)

191

9 8

16 Broiler Pan and Rack 17 Anti-Tip Brackets

(see Installation Instructions)

]

18 RemovableOvenBottom

19 Oven Light Switch

(lets you turn interior oven 1 ight on and off. )

3,5

Page 7

Surface Cooking

Automatic Ignition

Your surface burners are lighted by electric ignition, eliminating the need for pilot lights.

In case of a power outage,

light the surface burners on your

range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners this way.

you can

Surface Burner Controls

Knobs that turn the surface burners

on and off are located on the lower front panel. The two on the left and the two on the right are marked as to which burners they control. The knob in between controls the griddle.

To Light a Surface Burner

1) I

Push the control

it to LITE. You will hear a little clicking noise—the sound of the burner lighting. After the burner

ignites, turn the knob to adjust the flame size.

●

Always have a cooking utensil on the grate before turning on a burner. The finish on the grate may chip without

●

turned on is the one you want to use.

● Be sure the burners and grates are

cool before you place your hand, a

pot holder, cleaning cloths or other materials on them.

utensil to absorb the heat.

Check to be sure the burner you

ob in and turn

How to Select Flame Size

The flame size on a gas burner should match the cookware you are using.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted heat and only serves to heat the handles.

When using aluminum or aluminum-clad stainless steel pots and pans,

the circle it makes is about 1/2 inch smaller than the bottom of the cookware.

When boiling,

size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware,

lower—to about 1/2 the diameter

of the pan.

When frying in glass or ceramic cookware,

adjust the flame so

use this same flame

keep the flame down

lower the flame even more.

Air Adjustment

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,

will be steady, relatively quiet and

have approximately 3/4” sharp blue cones. This usually results when the shutter is about halfway open.

the flame

With too much air,

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

With not enough air,

see any sharp blue cones in the

tlame, you may see yellow tips, and

soot may accumulate on cookware.

The air adjustment shutters set on

the hood of the valve and are either

locked in place with Phillips head screws or positioned on the burner

tubes by friction fit.

To adjust the flow of air to the burners,

screws and rotate the shutters (or apply a blade-type screwdriver against the friction-fit shutters and push) to allow more or less air into

the burner tubes as needed.

loosen the Phillips head

the flame will

you won’t

Griddle

g;;:~~-~

an enamel cover that helps protect the non-stick finish when you leave the griddle on the range.

Optional Fifth Burner

square drip pan and a burner grate that are interchangeable with the

middle when a fifth burner is

;eeded. Order Pub. No.

90-FO05-01

Page 8

Surface Cooking

Clock and Timers

Top-of-Range Cookware

Aluminum:

cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled wool pad after each use keeps aluminum cookware looking shiny new. Use saucepans with tight-fitting

minimum amounts of water.

Cast

Iron:

skillets will give satisfactory results.

Enamelware:

conditions, the enamel of some cookware may melt. Follow cookware

manufacturer’s recommendations

for cooking methods.

Glass:

utensils—those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots).

Glass conducts heat very slowly.

Heatproof Glass Ceramic:

be used for either 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.

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

if used at medium heat as the

manufacturer recommends.

Medium-weight

lids for cooking with

If heated slowly, most

Under some

There are two types of glass

Can

Steel:

This metal alone has

The Clock and Timers on your range are helpful devices that serve several purposes.

The Clock

To set the clock,

and turn the clock hands to the right to the correct time. Then let the knob out and continue turning to OFF.

Minute

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

in color than the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the

knob to the left, without until the pointer reaches the number of minutes you want to

time.

the end of the set time, a

‘llmer

Minute Timer,

buzzer sounds to tell you time up.

Turn the knob,

in, until the pointer reaches OFF

and the buzzer stops.

push the knob in

turn the

pudzing in,

without pushing

Automatic Oven Timer

This Timer will automatically start and stop your oven for you. Here’s what you do:

2. Set the START control. Push in and turn the START knob to the time you want the oven to turn itself on. (If you want it to start cooking immediately, do not set the Start time.)

3. Set the and turn the STOP knob to the time you want the oven to turn itself off.

Note: There must beat least a hour difference between the START and control to work.

4. Set the OVEN SET knob to AUTO OVEN.

5. Set the OVEN TEMP knob to the desired cooking temperature.

Now the oven will turn itself on immediately or at a later Start time that you set, cook at the temperature you selected and turn itself off at the Stop time you selected.

After you take your food out of the oven, be sure to turn the OVEN TEMP control to off and the OVEN SET knob to the MAN OVEN setting where it should be kept for normal oven use.

SlOP

control. Push in

STOP

dials for the automatic

half-

Make sure both your range clock and the START dial show the correct time of day. When the START knob is pushed in and turned, it will

“pop” into place when the time shown on the range clock is reached.

Page 9

Using Your Oven

Automatic Ignition

The oven burner on your range

is lighted by electric ignition

eliminating the

pilot lights. CAUTION: DO

ANY

ATTEMPl_ TO

THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. Resumption of electrical power when OVEN TEMP control is in any position other than OFF will result in automatic ignition of the oven burner and could cause severe burns if, at the time, you were attempting to light the burner with a match.

need for standing

MAKE

OPERATE

To Light the Oven Burner

Push in and turn the OVEN TEMP knob to the desired temperature.

The burner should ignite within 60 seconds.

Simply push in and turn the knob to

the desired cooking temperatures,

which are marked in on the dial. It will normally take 30 to 60 seconds before the flame comes on.

After the oven reaches the selected temperature, the oven burner cycles—flame-off completely, then on with a full flame to keep the oven temperature controlled.

25”F.

increments

Oven Shelves

Oven Light

Use the switch on the lower control panel to turn light on and off.

Oven Vent

Your oven is vented through ducts at the rear of the range (see page 6). Do not block these ducts when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler they may become hot.

●

Vent openings and nearby surfaces may become hot. Do not touch them.

● Handles of pots and pans on the

cooktop may become hot if left too close to the vent.

operation—

Air Adjustment

The flow of air to the oven burner is adjusted in the same manner as it is

for the surface burners (see page 7). When the air flow is properly

adjusted, the oven burner flame

should be steady, with approximately

l-inch blue cones and should not

extend out over the baffle edges.

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 book handy where you can refer to especially during the first few weeks.

it—

Oven Temperature Controls

The OVEN TEMP and OVEN SET knobs are located in the backsplash or backguard.

The shelves are designed with stop-locks. When placed correctly on the shelf supports, the shelves will stop before coming completely out of the oven and 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 “stop” position. 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 from the oven, push it back, lift the rear of the shelf and pull it out.

Shelf Positions

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

supports—

●

Do not leave plastic items on the cooktop—they may melt if left too close to the vent.

●

Do not leave any items on the cooktop.

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

The hot air from the vent

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. To prevent this, open the oven door for the first minute of oven heat-up to let the moist air out.

Page 10

Baking

How to Set Your Range for Baking

Position the shelf or shelves in

the oven.

2. Close oven door, turn OVEN

TEMP knob to desired temperature and preheat oven for at least 10 minutes if preheating is necessary. Make sure OVEN SET control is turned to MAN OVEN, indicating the oven is to be operated manually.

3. Place food in oven on center of shelf. Allow at least an inch between edge of bakeware and oven wall or adjacent cookware.

If cooking on two shelves at the

same time, place shelves about 4

inches apart and stagger food on

them.

4. Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is important when using temperatures below

225”F.

and when baking foods such as biscuits, cookies, cakes and other pastries.

Preheating is not necessary when roasting or long-time cooking of whole meals.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

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

supports from bottom of oven. Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking Tips

●

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

●

If moisture is noticeable on the front of the oven or on the oven window when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

●

Do not open the oven door during a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially–only 3 or4 inches—and close it as quickly as possible.

●

Do not disturb the heat circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10 by 12 inches at the most, on a lower shelf several inches below the food.

Do not place

foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES Burning around edges

●

Oven too full; avoid overcrowding.

●

Edges of crust too thin.

●

Incorrect baking temperature.

Bottom crust soggy and unbaked

●

Allow crust and/or filling to cool

sufficiently before filling pie shell.

●

Filling maybe too thin or juicy.

●

Filling allowed to stand in pie shell

before baking. (Fill pie shells and bake immediately.)

Ingredients and proper measuring

affect the quality of the crust. Use a

tested recipe and good technique.

Make sure there are no tiny holes or tears in a bottom crust. “Patching” a piecrust could cause soaking.

Pie

filling runs over

●

Top and bottom crust not well

sealed together.

●

Edges of pie crust not built up

high enough.

●

Too much filling.

●

Check size of pie plate.

Pastry is tough; crust not flaky

●

Too much handling.

●

Fat too soft or cut in too fine. Roll dough lightly and handle as little as possible.

CAKES

Cake rises higher on one side

●

Batter spread unevenly in pan.

●

Oven shelves not level.

●

Using warped pans.

●

Incorrect pan size.

Cakes

●

cracking on top

Oven temperature too high. Batter too thick, follow recipe

or exact package directions.

●

Check for proper shelf position.

●

Check pan size

Improper mixing of cake.

called

for in recipe.

Cake falls

●

Too much shortening, sugar or

liquid.

●

Check leavening agent, baking

powder or baking soda to assure

freshness. Make a habit to note

expiration dates of packaged

ingredients.

●

Cake not baked long enough or at

incorrect temperature.

●

If adding oil to a cake mix, make

certain the oil is the type and

amount specified.

Crust is hard

●

Check temperature.

●

Check shelf position.

Cake has soggy layer or streaks at bottom

●

Undermining ingredients. . Shortening too soft for proper creaming.

●

Too much liquid.

COOKIES & BISCUITS Doughy center; heavy crust on surface

●

Check temperature.

Check shelf position.

. Follow baking instructions carefully as given in reliable recipe or on convenience food package.

●

Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet.

●

Convenience foods used beyond their expiration date.

Browning more noticeable on one side

●

Oven door not closed properly, check gasket seal.

●

Check shelf position.

Page 11

Baking Guide

1. Preheating is very important when using temperatures below 225°F. and when baking foods such as biscuits, cookies, cakes and other pastries. Preheat the

oven for at least 15 minutes. Preheating is not necessary when

roasting or for long-time cooking of whole meals.

F-nod

Bread

Biscuits ( ‘A-in. thick)

Cof’fee cake

Corn

bread or

Gingerbread

Muffins Popovers

Quick Yeast bread (2 loaves)

Plain rolls Sweet rolls Shiny Oblong or Muffin

Cakes

(without shortening) Angel

Jelly

Sponge

Cakes

Bundt

Cupcakes Fruitcakes

Layer

Layer, chocolate

Loaf

(J)okies

Brownies Drop

Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked

Custard Glass Custard Cups or

Puddings, rice

wrd

custard

Pies Frozen Meringue

One crust

rw(~

crust

Pastry shell

Miscellaneous

Baked potatoes

Scalluped

Snuffles

muffins Cast Iron or Glass

[oaf

bread Metal ur Glass Loaf Pans

fiiod

roll

cakes

apples

dishes Glass or Metal Pan A, B, C

Cookware Positions

Shiny Cookie Sheet

Shiny Metal f% with satin-finish bottom

Shiny Metal satin-finish Shiny Metal Muffin Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Shiny Oblong

Aluminum Tube Pan Metal Jelly Roll Metal or Ceramic

Metal or Ceramic Shiny Metal Muffin Metal or

Glass Loaf’ur

Tube

F%rr

Shiny Metal Pm with satin-finish bottom Shiny Metal satin-finish bottom

or Glass Loaf Pans

Metal

Metal or

Glass

Cookie Sheet

Cookie Sheet Cookie Sheet

Glass m

Metal

Casserole (set in pan of hot water) Glass

Cusurd

Casserole

Foil Pan on Cookie Sheet Spread to crust edges

Glass or Satin-finish Metal Pan A, B

Glass or Satin-finish

Satin-finish Metal Pan

Glass

Set on Oven Shelf A, B, C

Glass

Pan

with

buttom

Muffin

with

Pans

Cups or

2. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

Pans

Metal

f%ns Pans

Pan

Shelf

B, A

B B

A, B

A, B B, A

A. B

A, B

B, C B. C

B, C B, C

A, B, C

B, A

B B

Oven

Temperatures Minutes

400”-475”

350”-400° 20-30

400°-4500 20-40 Preheat cast iron pan for crisp crust.

350”

400°-4250 20-30 Decrease about 5 minutes for muffin mix.

375°

350”-375” 375°-4250

375°-4250 350”-375”

325°-3750 375”-400” 325°-3500

325°-3500 350”-375” 275°-3000

350”-375”

350”

325°-3500 350°-4000

400°-4250

375”-400”

350”-400” 300”-350”

325°

400°-4250 325”-350°

400°-4250 400”-425”

450°

325°-4000

325°-375”

300”-350”

3. Dark or non-shiny finishes, also glass and

Pyroceram@

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

25”F.

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

Time,

15-20

45-55

45-60

45-60 Dark metal or glass gives deepest 45-60

10-25

20-30 For thin rnlls, Shelf B may be used.

30-55

10-15

45-60

45-65 20-25 Paper liners produce more moist crusts.

2-4

20-35

25-30

40-60

25-35 Bar cnnkies from mix use same time.

10-20

6-12

7-12

30-60 30-60 Reduce temperature to

50-90 Cook bread nr rice pudding with custard

45-70

15-25

45-60 Custard fillings require lower temperature, 40-60 longer time.

12-15

60-90 Increase time for large amount or size. 30-60

30-75

Comments

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

Or bake

350”F.

browning.

For thin rolls, Shelf B maybe used.

Two piece Line pan with waxed paper.

hrs.

Use

individual cakes.

Use Shelf C

25 to 50”F.

custard.

base 80 to 90 minutes.

Large pies use Tn quickly brown meringue use 8 [n 10 minutes

450”F. for 25 minutes, then at

for 10 to 15 minutes.

pan

is convenient.

300”F.

and Shelf B for small

and

increase temperature

more browning.

4fJ0°F.

300°F.

for large

and increase time.

400”F.

for

Page 12

Roasting

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. When roasting, it is not necessary to sear,

baste, cover, or add water to your

meat. Roasting is easy, just follow

these steps:

Step 1.

Position oven shelf at Roasting second from bottom position (B) for small size roast (3 to 5 lbs. ) and at bottom position (A) for larger roasts.

Step 2:

Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will

baste the meat. Select a pan as close to the size of meat as possible.

(Broiler pan with rack is a good

pan for this.)

Step 3:

Turn OVEN TEMP control

to desired temperature. Check the

Guid>

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, you may wish to remove meat from the oven just before it is done if it is to stand for 10 to 20 minutes while you make gravy. You’ll find it easier to carve as well as done to your liking. If no standing is planned, cook meat to suggested temperature.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes 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 direction; given on packer’s label.

Roasting Guide

oven

Type Meat

Tcncicr

cuts;

sirloin tip, rump or top round* Medium:

Lamb

Veal

Pork loin, rib or shoulder*

Ham. pre-cooked

Htim, raw

*For boneless thick, given

Pmdtry

Chicken or Duck Chicken

Turkey

rib, high quality

leg

or hone-in shoulder*

shoulder,

leg

or loin*

rolled

add

5 to 10 minutes per lb. to times

above.

pieces

masts over 6-inches

Temperature Doneness in Minutes per Pound

325°

325° 325° 325°

325°

375”

325°

Rare:

Well Done: Rare: 21-25

Mediunl: 25-30

Well Done: Well Done: Well Done:

Tu Warm:

Well Done:

Well Done: Well

Well Done:

Dmm:

Approximate Roasting Time

5-lbs.

24-30 30-35 35-45 28-33

30-35 28-33 35-45 35-45

10 minutes per lb. (any weight)

Under 10 Ibs.

20-30

3 to 5-ibs.

35-40 35-40

10 to 15-lbs.

20-25

6 to

18-22

22-25

20-23

24-28

30-40 30-40 170°- I

10 to 15-lbs.

17-20 170°

Over 5 lbs.

30-35

Over 15 Ibs.

15-20

8-lbs.

Internal

Temperature “F

1300- 140° 150°- 160°

170°- 185° I 30°- 140°

I 500-1

60°

1700-

85°

1700- I

80°

125°-1300

185”- 1900 185°- 190°

thigb:

85°- 190°

Page 13

Broiling

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).

Both the oven and broiler

compartment doors should be closed during broiling.

How to Broil

1. If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut

into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

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

Pull out drawer and position broiler pan in compartment. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat

juices igniting.

4. Close broiler door and, for most

f(>ods,

turn OVEN TEMP knob to BROIL. Exceptions are chicken and ham which are broiled at a

lower

setting in order to cook food

through before over-browning it.

Turn most foods once during

cooking; (the exception is thin fillets

of fish; oil one side, place that side

down on broiler turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler pan from compartment and serve food

immediately. Leave pan outside

compartment to cool.

rdck

and cook without

Broiling Tips

● Use tongs to turn meat

pierced meat loses juices.

Broiling Guide

Quantity

isndlor

Thickness

Bm.m

Ground Beef

Well Done Beef

Steaks

Rare

Medium

Done

Well Rare

Medium

Dnne

Well

Chicken (4500)1

Bakery Products

Bread (Toast) ur

Toaster Pastries

English Muffins

Lobster fails

[() 8-(M.

Fish l-lb. fillets 1A

Ham slices (450°)

Precooked

Pork

Well

Lamb chops

Medium Well Done

Medium

Well Done

Wieners,

similar precooked

$~us%cs,

bratwurst

each)

chnps

Done

1/2-lb.

(about 8

thin slices)

l-lb. (4 patties)

‘/2 to

-in. thick

l-in. thick

% Ibs.

‘Y-in.

‘% Ibs.

whole

I lb.

)

thick

)

‘Y-lbs.

2 OZ.

10)

(1- I

(2-2

(2 tu 2 split lengthwise

2-4 slices

1 pkg. (2)

2-split 2-4

Y-in. thick

l-in. thick

2 (% inch) 2 ( Y-in. thick),

about

2 (1 inch)

about ]0- ]

2 (1 Y, inch),

about

l-lb. pkg. (

over—

PositiolFood

Shelf

A A A

A A

c c

A A

B B

●

Steaks and chops should be at

least 1 inch thick

for best broiling

results. Pan broil thinner ones.

Lst

Side

2nd Side

Time,

Minutes

30-35

13-16

1/2

9-10

13 I(I

Time,

Minutes

3 %

7-s

7 5-6 8-Y

6-7

12-14

16-18

25-30

1/2-1

Dn not

turn

over.

4-5

K-12

4-7

4-6

1~.14

1.1

Comments

Arrange in single

Space evenly take abuut same

Steaks less than l-in.

thrnugh

bel’nre

Pan

frying is recnmmcmkf.

Slasb lat.

Rcducc

times

per

side

lbr cut-up chicken.

each

Brush butter.

first and broil

Space ewrl}.

muffins cut-side-up with butter

Cut through back open. Brush with melted butter

befbre

Handle and turn very carefully.

Brush with lemon butter

find

Preheat browning.

Incrcasc times for

Slash

Ilclcsircd. split SUJS+WS Icngthwisc; cut pieces.

side with melted

Brt)il

with skin side down

with

ifcfcsircd,

and

ot’tcr hall

during cooking

broiler

I ‘Y-in. thick or home cured.

5-1o min. per side

lit

Itiycr.

Up 108 patties

time.

conk

browning.

about

5 tu 10 min

ckmr

closed,

Place

English

and

brush

of’shc[l,

spread

time.

bel’nre

i!’desired.

incrcme

into 5 K) 6-in.

h~ll’

———

Page 14

Care and Cleaning

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.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF YOUR RANGE.

Special Care of ContinuousCleaning Oven Interior

Your range has a ContinuousCleaning oven that cleans itself while cooking.

oven—top, sides, and back—is 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. Use of such cleansers and/or the use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material

color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface finish tends to prevent grease spatters from forming little beads or droplets which run down the

side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish it is dispersed and is partially

absorbed. This spreading action

increases the exposure of oven soil to heated air, and makes it somewhat less noticeable.

The inside of the

which is dark in

“tunnels:’

This rough

The special coating works best on small amounts of spatter.

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

This special coating is not used on oven shelves, oven bottom or door liner.

with

Remove these to clean

commercial oven cleaner to prevent damaging the continuous clean coating.

Clean the Continuous-

Cleaning Oven:

Let range parts cool before

handling. It is recommended that

rubber gloves be worn when

cleaning range parts manually.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at the door and turn OVEN TEMP knob to 450°F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

R EMEMBER : DURING THE OPERATION OF THE OVEN, THE

DOOR, WINDOW AND SURFACES WILL GET HOT ENOUGH

TO CAUSE BURNS. 1)0 NOT TOUCH.

ET THE RANGE COOL BEFORE

REPLACING OVEN SHELVES.

450”F.

~HER

RANGE

4. If a spillover or heavy soiling occurs on the porous surface, as

soon as practical after the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do

rub or scrub with paper towels,

not

cloths or sponges, since they will leave unsightly lint on the oven

finish. If water leaves a white ring on the finish as it dries, apply water again and

blot

it with a clean sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface.

These products will spot, clog, and mar the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or

spatula—

they could permanently damage the finish.

The oven bottom and the inside of the oven door have a porcelain enamel finish. The door lifts off

and the oven bottom comes out for cleaning away from the

continuous-

cleaning oven.

Soil may not disappear completely

and at some time after extended

usage, stains may appear which cannot be removed.

Page 15

Removable Oven Door

The oven door is removable to make cleaning the oven easier.

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. (Due to the large amount of insulation and the construction of the door, it is heavy. )

Note:

Be careful not to place hands between the spring hinge and the oven door frame. The hinge could snap back and pinch fingers.

Wash with hot, soapy water. For stubborn spots, use a solution of ammonia and water. Do not immerse the door in water.

To replace the door,

in bottom of door over the hinges that are in the “out” position. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

position slots

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following manufacturer’s directions. After

caning, rinse the shelves with clean

cl water and dry with a dry cloth. To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Removable Oven Bottom

The oven bottom can be removed to make cleaning easier.

To remove the oven bottom:

Remove the oven shelves.

Remove the two knurled down screws at each front corner. If screws are too tight to remove by hand, use a screwdriver.

Place your fingers in the slots in the

bottom and lift up the front edge of the oven bottom until it is clear of the oven front frame.

hold-

Pull the bottom forward and out of the oven, keeping the rear of the oven bottom gliding on the bottom of the lowest shelf glide. This keeps it from catching on the burner igniter shield. To replace the bottom, just reverse this procedure, making sure the two tabs on the rear of the oven bottom go into the slots at the rear.

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom from excessive particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or foods that are acid 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 or a small cookie sheet on a lower shelf or under the baking dish to catch any completely cover the shelf as this would cause uneven heat in the

oven. Aluminum foil should not be placed on the oven bottom.

If a spillover does occur on the

oven bottom allow the oven to cool first. You can clean the bottom with soap and water, a mild abrasive

cleanser, soap-filled abrasive pads, or caustic oven cleaner following

manufacturer’s directions.

When applying oven cleaner, be careful not to get it on the countertop, floor, continuous-cleaning oven parts, or any other surface.

Note: Porcelain oven door liner and

oven bottom may be cleaned with a commercial oven cleaner. They must be removed and cleaned away from the oven to prevent damage to the continuous-cleaning oven liner.

spillovers.

boilovers.

This is

It should not

Page 16

Care and Cleaning

Outer Enamel Finish

When the range is cool, wash the enamel finish with mild soap and water or a mild abrasive cleanser applied with a damp cloth. Rinse

the surface with clean water and

dry with a soft cloth. If you wish, occasionally apply a thin coat of mild cleaning wax to help protect the finish.

There are a number of precautions you can take to avoid marring the surface of the range and to prevent it from becoming dull. Don’t slide heavy pans across it. If you spill foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc. ) or foods with high sugar content, clean them up as soon as possible. If allowed to set, these foods could

cause a dull spot. Also, no matter

how stubborn the food stain, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

Control Panel

It’s a good idea to wipe the control

panel clean after each use of the oven. For a more thorough cleaning, the knobs can be removed by pulling them off the knob stems.

Clean with mild soap and water,

rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers,

strong liquid cleaners or oven

cleaners on the control panel as they will damage the finish.

Burner Grates

Grates should be washed regularly

and, of course, after spillovers. Wash them in hot, soapy water and

rinse with clean water. Dry the

grates with a cloth—don’t put them

back on the range wet. When

replacing the grates, be sure they’re

locked into position over the burners.

To get rid of burned-on food, soak

the grates in a slightly diluted

liquid cleanser.

Although they’re durable, the grates will gradually lose their

shine, regardless of the care you take of them. This is due to their exposure to high temperatures.

To preserve the grates’ porcelain

finish as long as possible, have a pan on the grate before you turn on the burner, and lower the flame when

food reaches the desired temperature.

Drip Fans

Remove the grates and lift out the chrome drip pans. Wash them in hot, soapy water. Rinse them with clean hot water and polish them dry with a cloth. Never use abrasive cleaner or steel wool-they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild

solution of ammonia and water (1/2 cup of ammonia to one gallon of water). After soaking, wash them

in hot, soapy water. Rinse with clean water and polish with a cloth.

Lift-Up Cooktop

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

To make cleaning easier, the entire cooktop may be lifted up and held up by locking arms that catch and hold the top up when it’s all the way up.

Be sure all burners are turned off before raising the cooktop.

Then remove the grates, grasp the

front sides of the cooktop and lift.

After cleaning under the cooktop

with hot, mild soapy water and a

clean cloth, put the cooktop back in

place. Lift up a little to release the locking arms and push them in while guiding the top back down. Be careful not to pinch your fingers.

Range Top Burners

The holes in the burners of your range must be kept clean at all times for proper ignition and an even, unhampered flame.

Clean the burners routinely and especially after bad spillovers which could clog these holes. Burners lift right out for cleaning.

Note:

A screw holds each of the burners in place to keep them from wobbling around during shipment. Tags indicate their location. Remove the shipping screw with a Phillips head screwdriver, lift the burner, tilt it to one side at the end closest to the igniter and move it toward the back of the range. This disengages it from the gas valves at the front of the range, and it lifts out easily.

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffee makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Before putting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is properly seated and level.

Page 17

Griddle

Wipe a teaspoon of vegetable oil over the non-stick surface of the griddle to “condition” it

before

you use it for the first time.

Do not overheat the griddle—to

do so will cause permanent staining of the non-stick coating.

To clean the griddle,

scour its surface regularly with a plastic pad to remove unseen or stubborn food or grease. Even if the griddle looks clean, a thin layer of food or grease may cling to the surface and

eventually build up to where it will affect the non-stick surface.

Do not use metal utensils on the

griddle—use wood or plastic ones.

Do not use metal scouring pads or harsh scouring powders

on the

non-stick surface.

Staining of the non-stick surface

can be caused by (1) failure to wash it thoroughly after each use, (2) minerals in the water if the griddle is not dried, and (3) use of too high heat.

Broiler Pan & Rack

After broiling, remove the broiler rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler rack while hot with detergent and cover with wet paper towels or a dish cloth. That way, burned-on foods will soak loose while the meal is being served.

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

Oven Light Bulb Replacement

The light bulb is located in the upper right corner of the oven. Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit

bre~ker panel. Let the bulb cool

completely before removing it. Replace with a high temperature

appliance bulb of the same wattage. Do not touch a hot bulb with a

damp cloth as the bulb will break.

Adjusting the Oven Thermostat

The temperature control in your

new oven has been carefully adjusted

to provide accurate temperatures.

However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since this drift is very gradual, it is not readily noticed. Therefore, you may have become accustomed to your previous oven which may have provided a higher or lower temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after you have used the oven a few times and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.

Pull the knob off the control shaft and look at the back side. There is a disc in the center of the knob skirt with a series of notches on the inner edge next to the knob shaft. One of these notches is positioned over a pointer on the side of the knob shaft.

Note position of pointer to notches before adjustment

‘*E= c+

@ ‘ ‘,

PER W

Loosen only the locking screws

*$.

—

Note which notch the pointer is located in. To make an adjustment, carefully loosen (approximately one

turn). but do not comuletelv

remove the two screws

th~t hold

the skirt to the knob. Hold the knob in one hand and with the other hand carefully tilt the skirt until the notch in the disc clears the pointer on the knob shaft.

To raise the oven temperature, turn the

dial

in the direction of the

arrow for

“Raise~’

To lower the temperature, turn the dial in the direction of arrow for

“Lower~’

Each notch will change the oven temperature approximately

25”F.

We suggest that you make the adjustment one notch from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, make sure the pointer on the knob shaft is aligned with the notch in the disc. Press skirt and knob together and

retighten

screws so they are snug,

but be careful not to overtighten.

Re-install

knob on range and check performance. Note: After an adjustment has been made the “Off” and “Broil” positions will not line up with the indicator mark on the control panel as they previously

did. This condition is normal and

will not create a problem.

Page 18

Cleaning Guide

Note: Let range/oven parts cool before touching or handling.

PART

Broiler Pan

Control Knobs:

and Rack● Soap and Water

MATERIALS TO USE

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

Range Top and Oven

Outside Glass Finish

Soap and Water

Metal, including ● Soap and Water Side Trims and Trim Strips

●

Outer Porcelain Enamel Finish

Painted Surfaces

Shelves

Surface Burner Grates

Paper Towel Avoid cleaning powders or harsh abrasives which may scratch the enamel.

● Dry Cloth

●

Soap and Water

● Soap and Water Use a mild solution of soap and water. Do not use any harsh abrasives or

●

Soap

and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Soap and Water

●

Soap-Filled Scouring Pad

(Non-metallic)

GENERAL DIRECTIONS

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

broiler compartment to cool. ) Sprinkle on detergent. Fill pan with warm water

and spread cloth or paper towel over rack. Let pan and rack stand for a few

minutes, Wash; scour if necessary. Rinse and dry. OFHON: Clean pan and rack in dishwasher.

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

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth.

Wash, rinse, and then polish with a dry cloth, DO

N(Yf_

USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

If acids should spill on the range while it is

wipe up right away.

When the surface has cooled. wash and rinse.

hot, usc a dry paper towel or cloth to

For other spills, such as fat smatterings, etc., wash with soap and water when

cooled and then rinse. Polish with dry cloth.

cleaning powders which may scratch or mar

surFdce.

Shelves can be cleaned in dishwasher, or by hand using scouring pad, Rinse

thoroughly

after cleaning.

Lift out when cool. Soak 5 to 10 minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove burned-on food particles.

Chrome-Plated Drip Pans

Burners

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

● Solution for Cleaning

Clean as described below or in dishwasher.

so unnoticed spatter will not “burn on” next time you cook. To remove on” spatters, use any or all cleaning materials mentioned. Rub

scouring pad to prevent scratching of the surface.

Wipe off burner heads. If heavy

spillover

Wipe drip pans after each cooking

“burncd-

/ighf/j’

with

occurs, remove burners from

range

Inside of Coffee Makers (see page 16) and soak them for 20 to 30 minutes in solution of hot water and

●

Soap and Water

Mild Abrasive Cleanser not rinse off completely, scrub burners with soap and water or a mild abrasive

● Damp Cloth cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before

product for cleaning inside of coffee makers, such as Dip-It brand. If soil does

returning them to the range.

Inside Oven Door

●

See

below

Remove oven door—see page 15.

DO NOT place

door under running water, or immerse. Use same directions for cleaning as for Porcelain Enamel Oven Interior, below.

Continuous-Cleaning Oven Interior*—Top, Sides and Back

● Stiff Bristle Nylon Brush

Cool before cleaning.

If heavy soiling has occurred on the porous surface, rcmove as much of the soil

as possible using a small amount of water and a stiff bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible. and

sure to blot it paper towels, cloths or sponges,

up with paper towels, cloths, or sponges.

since they will leave unsightly lint on the oven

nor

rub a

scrub

with

finish. If water leaves a white ring on the finish as it dries, apply water again and

b/m

it with a clean sponge, starting at the edge of the ring and working toward

the center.

For special cleaning instructions, see page 14.

●

See

Removable Porcelain

above

Enamel Oven Bottom

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should

The oven bottom panel can be rcmoved for cleaning (see page 15). Use same

directions for cleaning as for Porcelain Enamel Oven Interior above.

blotted up immediately with care being taken not to touch any hot portion of oven. When the surface is cool, clean and rinse. CAUTION: Light bulbs can get warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.

Page 19

-~=

Questions?

Use This Problem Solver

PROBLEM

IUP

BURNERS DO

NOT LIGHT

OVEN DOES NOT COOK PROPERLY

CLOCK DOES NOT WORK

OVEN LIGHT DOES NOT COME ON

POSSIBLE CAUSE AND REMEDY

. Make sure electrical plug is plugged into a live, properly grounded power outlet.

●

Burner holes on side of burner may be clogged. Remove and clean them.

●

Burners may not be fitted correctly onto the gas valves. Remove and reinstall them

properly.

●

Make sure thermostat capillary bulb (located in upper portion of oven) is incorrect

position, not touching oven sides and not coated with anything.

●

Aluminum foil being used improperly in oven.

●

Oven vent blocked on top of range.

●

Incorrect utensil being used. Check each cooking section for utensil tips or

recommendations.

●

Oven bottom not securely seated in position.

●

OVEN TEMP knob set incorrectly or not

●

Check common Baking, Roasting and Broiling problems on pages 10-13.

●

Range electrical plug must be securely seated in a live power outlet. Check for blown

fuse or tripped circuit breaker.

Bulb may be loose or burned out.

●

Electrical plug must be plugged into a live power outlet.

turned

on.

If you need more help.. call, toll free: GE Answer Center”

800.626.2000 consumer information service

If You Need Service

To obtain service, see your warranty on the back page of this book.

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 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 North Wacker Drive Chicago, Illinois 60606

Page 20

YOUR HOTPOINT RANGE

Save

proof of original purchase date

WHAT IS COVERED

WARRANTY

such

as your sales slip or

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 part of the range that fails

because of a manufacturing defect.

cancelled

check to establish warranty period.

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

purchased for ordinary home use

in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is

LIMITED because you must pay to ship the product to the 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.

Look in the White or Yellow Pages of your telephone directory for HOTPOINT FACTORY SERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICE or HOTPOINT CUSTOMER CARE@ SERVICE.

D.C.

In Alaska the

WHAT IS

Some

may not apply to you. This warranty gives

COVERED “

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

know what your legal rights are in your state, consult

If further help is needed concerning this warranty, write:

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

Servi’etripstoyour

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

● Improper installation.

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

you specific legal rights, and you may also have other rights which vary from state to state.

Warrantor: General Electric Company

Center@

your local or state consumer affairs office or your state’s Attorney General.

hometo

. 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.

NOT

WARRANTOR IS FOR CONSEQUENTIAL DAMAGES.

RESPONSIBLE

Part No. 164 D2092P220 Pub.

No.

39-4684

PIN 56001180087

9-9o

RGC657E,

HOTPOINT