GE RGH647GEH Use and Care Manual

Page 1
_
use andcare of
gasmodel
RGH647GEH#3q-qdJ~y
Features
SurticeCooting
oven Cooting
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Spedalcareof
continuous-cleaningovenspki
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Page 2
BeforeusingYourRange. .. . ...2
Instating the Range . . . .. . . . ...3
LevelingtheRange. . . .. . . . . ...3
SafetyInstructions . . . . . . . ...3-5
Featw-esof’YourI?ange . . . . . ...6
SurfaceCooking. . . . . . . . .. ..’7. 8
ClockandMinuteTimer . . . . ...8
UsingYourOvens . . . .. . . . . ...9
Baking . . . . . . . . . . . . . . . . . . ..lO
BakingChart . . . . . . . . . . . . . . . . H
Roasting,C.hart . . . . . . . . . . ...12
Broiling,Chart . . . . . . .. . . . . . .13
SpecialCareof
Continuous-CleaningOvens. ..14
CareandCleaning . . . . . . ...14-17
CleaningChart . . . . . . . . . . . . ..l8
Thel?roblern Solver . . . . . . . ...19
IfYouNeedService . . . . . . . ...19
Warranty . . . . . . . . . ..13ackCover
Misintendedtohelp youoperateand maintainyournewrangeproperly.
Keepithandyfor answerstoyour
questions.
Ifyoudon’tunderstand something orneedmorehelp, write(include yourphonenumber):
ConsumerAffairs Hotpoint
AppliancePark Louisville,KY40225
writedownthemx.kn
and serial.EnlRnRberso
You’llfindthermonalabellocatedin theburner boxunderthecooktop. Seepage6.
These numbersarealso on the
Consumer Product Ownership RegistrationCard thatcamewith yourrange.Beforesendingin this card, pleasewritethesenumbers
here:
-m.MnOFF a!!mnge controls
1.open windows
26Don’ttouch electrical
switches*
3. Extinguish
my open
flame
‘4.immediately cdl your
supplier
gas
‘Don’tturnek?(mc switches
on
orcmbefxw%?sparks may
kyme the gas.
FORYOURSAFETY ~
Model Number
Serial Number
Use these numbersinany correspondence or service callsconcerning yourrange.
If you! lwxived
8damaged
Immediately contactthedealer (or builder) thatsold youthe range.
B-%mge.. e
save‘time&3mdmoney.
Ekfbroeyou .Kwqli.mst
Sfxwicee.90
Check the Problem Solver on page 19.It lists minor causesof operating problems that youcan correct yourself.
2
Page 3
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Mm-mange,mew) many @theB-’
Qg?household items,isheavyand can
n
settle
intosoftf-’kmrcoverings
such .53scushioned vinylor
carpeting. Whenmovingtherange onthistypeofflooring, usecare.
Do
notinstall the rangeover
kitchen carpeting unlessyou placean insulatingpador sheet of
l/4-inch-thickplywoodbetween
therangeandcarpeting.
W7wn
thefloor coveringendsat the
front o~therange, the area that the
rangewillreston shouldbebuiltup withplywoodor similar materialto thesamelevelorhigherthanthe
floorcovering.This will allowthe rangetobe movedfor cleaningor servicing.
Yourrangemustbe levelinorder to produce propercookingand baking results.Afteritisin itsfinallocation, placea levelhorizontally onan oven shelfand check thelevelnessfront
toback andsideto side. Levelthe rangebyadjusting the levelinglegs or byplacingshims under the
corners asneeded.
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,s
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---.
when YOUGetYourRange @Havethe
inshlier A(Wyouthe
kam-1 oftheB2mge gas cut-off
valveand how toShultitoffif
necessary.
@Have your range instilled ad.
prq.wlygm.mkdl
ins@ller9inaccordancewiththe
InstallationInstructions.Any adjustmentandserviceshouldbe performedonlybyqualifiedgas rangeinstallersorservice technicians.
@Plugyourrangeintoa
MI-V(IMgrmmdedoutletonly.
Donotremovetheround
groundingprongfromtheplug.If indoubtaboutthegroundingof thehomeelectricalsystem,itis yourpersonalresponsibilityand obligationtohaveanungrounded outletreplacedwithaproperly­groundedthree-prongoutletin
accordancewiththeNational ElectricalCode.Donotusean extensioncordwiththisappliance.
@l%sureallpackingmaterials
are!remwdfromtherange
beforeoperatingit,toprevent
fireor smokedamageshould
thepackingmaterialignite.
s Besureyourrangeiscorrectly
adjustedbya qualifiedservice t~tician UNinstier forthetype (@35(I$W.Mdoru?) ‘onwhichit istobeused.Gascanbeconverted fromonetypetotheother.See hxlallationInstructions.
QAfterprolongedIl!seof24
range?highfloortemperatures mayH=esuMam.imanyfloor 4xmeI’irngswillnotWithsbnd this kindofuse. Neverinstallthe rangeovervinyltileor linokmrn thatcannotwithstandsuchtypeof use.NeverinstaHitdirectlyover interiorkitchencarpeting.
bya qualified
. ;-
orinoperation.Theycouldbe seriouslyburned.
@Don9tallow anyonetoclimb9
or hangon thedmq
stand broiler
compartment or range
top.Theycoulddamagetherange
andeventipitovercausingsevere
personalinjury.
~CA..FION:DOrim finmw mms OFINTRRESTm CHILDRENINCABIM~ ABOVEARANGEORON
BACKSPLASHOFARAN@3– CFIILDRE3N
CLIMBINGON
Tm
THERANGEm REACHn’EMs COULDBESERIOUSLY NmuD.
@Letburnergrates andother
surfaces coolbeforetouching
or km’ing‘&a-nwhere
mm-l chikkencan reachthem.
@Neverwearbow fitti~lgor
hanginggarments while ashg
theappliance.Flammable
materialcouldbeignitedif broughtincontactwithflameor hotovensurfacesandmaycause severeburns.
@NeverW3eym.Rrappliancefor ; “: j:
warmingor hating theHwom. : :?; ;
Prolongeduseoftherange withoutadequateventilationcan
behazardous.
~Donotusewateron gEwaMw
fires.Neverpickupa,flaming pan.Turnofflxumer,then
smother
flamingpanbycoveringpan completelywithwellfittingM, “,­cookiesheetorflattray.Flaming
greaseoutsideapancanbeput
outbycoveringwitthbakingsoda
or,ifawilable,amulti-purpcIse
drychemicalorfoam.
. .
Page 4
Rewi!auinstructionB3dbr’eusingthisappliance.
—...—.
6Donotstoreflarnm.abie
materials
UNMIp.
the
Donot$dW&ing greaseor
@
Otherflalnmabiematerials
inanwell ornear
aecmu]ateinm’ mar m?range.
surfaceCooting
eAJw’aysusetheLrm position
ignitingtop burnersand
when makesuretheburnershaveignited.
ep@J7~~~~~~~~~~f~~~~~~~~~~
unattendedat HIGHflame settings.130ilovercauses smokingandgreasyspillovers
thatmaycatchonfire.
@Adjusttopburner flamesize soitdoesnotextendbeyondthe edgeofthecookingutensil.
Excessiveflameishazardous.
@use onlydrypothoMer’s— moistordamppotholdersonhot surfacesmayresultinburnsfrom
steam.Donotletpothok.lerscome nearopenflameswhenlifting utensils.Donotuseatowelorother
bulkyclothinplaceofapotholder. @Tominimizeburns, ignitionof
flammablemateriaki,andspillage, turnthehandleofacontainer towardthesideorbackofthe rangewithoutextendingover
adjacentburner. ~A~w~ysturn surfaceburnerto
(M’M’beforeremovingutensil. ~Cai-efdy
friedat HIGH
~NeverMockthevents‘@r openings)d’therange,They providetheairinletandoutlet
whichisnecessaryfortherange
~0 operate properly with comect
comimstion.
watchfoodsbeing
flamesetting.
e
Donotw% awokon‘the
Coddng!N9rfm?ifthe‘wokhas
a roundmetalringwhichis placedover-thebl.mnergrateto
supportthewok.Thisringacts
asaheattrapwhichmaydarnage theburnergrateandburnerhead. Also,itmaycausetheburnerto workimproperly.Thismaycause acarbonmonoxidelevelabove currentstandards,resuhingina
healthhazard. @Foodsforfryingshouldbeas
dryas possible.Frostonfrozen foodsormoistureonfreshfoods cancausehotfattobubbleupand oversidesofpan.
@use leastpossibleamountof fatfor effectiveshallowor deep­fatfrying.Fillingthepantoofull offatcancausespilloverswhen foodisadded.
@Ha combinationofoilsor fatswillbeusedin frying,stir
togetherbeforeheating,oras fatsmeltslowly.
QAlwaysheatfat slowly,and
watchasitheats.
@use deepfat thermometer wheneverpossibletoprevent overheatingfatbeyondthe smokingpoint.
@UseRoper Pan Size—Avoid
pansthatareunstableoreasily tipped.Selectutensilshavingfiat bottomslargeenoughtoproperly containfoodavoidingboilovers andspiliovers,andlargeenough tocoverburnergrate.Thiswill
bothsavecleaningandprevent hazardousaccumulationsoffood, sinceheavyspatteringorspillovers lefionrangecanignite.Usepans withhandlesthatcanbeeasily graspedandremaincool.
Quse mdygkm 0m3kwawethat
ismmmmemkd!foruseongas IXmerb.
@Keepallphtim’ ‘awayfrom
hmM!rs.
top
* Toavoid‘thepossibility‘d3
burn, ahwysbetxrtainthatthe
amtrds
forall burnersareat
(MU?positionanddl gratesare codbeforeattemptingto
removethegrate.
@when!f’kmhgfoodsImk?r
‘thehood,
fan,if
turnthefanoff.me
operating,mayspread
thef’hmee
@If rangeis10MM!neara
window9 donotuselongcurtains
whichcouldblowoverthetop burnersandcreateafirehazard.
~H’yousmellgas,turnoffthe
gastotherangeandcallaqualified
servicetechnician.Neverusean openflametolocatealeak.
*when cooking‘pork9follow ourdirectionsexactlyandalways cookthemeattoatl;ast I’70”F.­Thisassuresthat,intheremote possibilitythattrichinamaybe presentinthemeat,itwillbe killedandmeatwillbesafetoeat.
Bating, Brding tmd
Roasting
DonotUse ovenfora storage
@
area.
estandawayfro-ntherange
when
openingovendomeThe
airor steamwhichescapes
hot
GM-Rcauseh.m$ tohands+face mdklr eyes.
eKeepovenfreekm-l gRWmE’ buildup.
elPkWovenshelvesin desilmd
-positionwhileUFWRRiscool. oIPRWRgout shelfW)W?shelf
stopis aconveniencein IhW1-lg heavyfoods.It isalsoz?
--
4
Page 5
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precautionagainstburnsfrom
:iJ$$*touchinghotsurfaeesoftke
[3
“=’= doororovenw’ails.
eDodtheatunopenedfood
containersintheoven. Pressure
(XNMbllild COWburst
Doritl.n!ix!aiuminumfoil
@
anywhereIinthe
desdxd inthisbook.Misuse
couldresultina firehazardor darnagetotherange.
suse onlyglassUXNlkwarethatis
recommendedforuseingas
oven.
-upandtheItxmtainer
cawingm injury.
ovenexceptas
@when broi]ing9if !mW3tis too
dosetotheflame9thefatin-my
ignite.Trimexcessfattoprevent excessiveflare-ups.
@Makesure!/moi!erpanisin placecorrectlytoreducethe possibilityofgreasefires.
@Ifyoushouldhave
fire h thebroilerpan,
a grease
turnoff oven,andkeepdrawerclosedto containfireuntilitburnsout.
cleaning Y&WRange @Cleanonlypartslistedinthis
UseandCareBooke
If YouNeedservice
~ReadYme Problemsoh%w
(M1 page 19d’thisbook..
@Donytattempttorepair
or replaceanypart ofyour
rangeunlessitk specifically recommendedinthis!tMmk.AH
otherservicingshouldbereferred toaqualifiedtechnician.
@when wing cookingor roastingbagsinow2n9follow
themanufacturer’sdirection.
@Alwaysremovebroilerpan frombroilercompartmentas sownasyoufinishbroiling.
*$!-Greaseleftinthepancancatch
@
fireifovenisusedwithout removingthegreasefromthe broilerpan.
@Keeprangecleanand!free ofaccumulationsofgreaseor
spilhm’s whichmayignite.
5
Page 6
]
L DoorHandle. Lifiwithfingertips
andpull to opendoor.
2. Model and Locatedinburnerboxundercooktop.
3. Oven Light Switch. Letsyou turnupperand lowerinterioroven
Iightsonand off.
4. SurfaceBurner Controis.
5. Removable(hen Bottom.
6. BroilerI?mandRack.
7. (hen Shelves.
8.
(hW3 ‘Wm.
9. Oven Interior Lights.
10.Oven Shelf Supportse
IL clock with Timer.
U. (km Tenq3Controlfor
UpperOven.
E!. Coditop Light.
14. Surface Burners, Gratesand
OM’’omeDrip Rms.
E Lift-up Cooktope
serialNumbers.
L
@--
tgj--
@/
6E$----
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l!!.-=’ &
16.Cddqi Light switch.
17.Oven TempControlfor
Loweroven. MLRemovableOven Door.
ModelRGH647GEH
Page 7
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Yoursurfaceburners arelightedby
.%w+
=.::?::*
~
electricignition,eliminatingthe
.
needfoi pilotlights. In ease of a power m.kage9youcan
lightthe surfaceburnersonyour rangewith amatch. Holda lighted matchtotheburner, thenturn the knobto the LH’Eposition.Use extremecautionwhen lighting
burnersthisway.
~~~f~~~ ~~~”~~~ ~on~yo~
Knobsthatturn thesurfaceburners on and offare locatedon thelower
frontpanel. The two ontheIeftand the two ontheright aremarked as towhich burnerstheycontrol.
1
L~ ~
I
Push the control knobin andturn it to UIE. Youwill hear a little clicking noise—thesound ofthe burner lighting.After the burner
ignites,turn the knobto adjustthe flame size.
@Alw~yshavea cooking utensilon
thegrate beforeturningon aburner. The finish onthe grate may chip without a utensilto absorb theheat.
~check to besure the burner
turned on is theone youwantto use. QBe sure the burners and grates are
cool beforeyou p~aceyour hand, a potholder, cleaning cloths orother materials on them.
YOU
IEhm’to!Sk?kt mMlrE%?!Sim
The flamesize.on agas burner shouldmatchthe cookwareyou are using.
NEVER LET THE FLAME EXTEND U? THE WDESOF THE COOKWARE.Any flame
largerthan thebottomof the cookwareis wastedheatand only servesto heatthe handles.
when
using 21h.minumor
Amh..nxn-dtad stainless steel
pots and pans9 adjustthe flameso the circleit makes isabout 1/2inch smaller than the bottomofthe cookware.
%’VMmboiling, usethis same flame size—1/2inch smallerthan the bottomof thecookware—nomatter whatthecookwareismadeof. Foods
cookjust as quicklyat agentleboil astheydo at afuriousrollingboil. A high boil creates steam and cooks awaymoisture, flavorand nutrition. Avoiditexcept forthe fewcooking
processes which need a vigorous boiI.
Wkm
in stainless
emundware9
lower—toabout 1/2the diameter
of thepan. when
cdwarq lower the flame even more.
fryingor w’armingfoods
stee19castkm! or
keep the flame down
fryingin$gIass‘OH-ceramic
willbe steady, relativelyquietand ~~,,,u-­haveapproximately3/4”sharpblue !%J$;­cones.This usuallyresultswhen theshutterisabou;halfwayopen.
‘Withtoomuch ah, the flamewill ---­beunsteady,possiblywon’tburn all ~~;~;­the wayaround, andwill be noisy, ‘-- ~ sounding like ablowtorch.
Air adjustment shutter
//
//
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The air adjustmentshuttersset on the hoodof the valve and are either locked inplace withPhillips head
screwsor positioned onthe burner
tubes by friction fit. To adjust the fbw’
burners,
loosen the Phillipshead
ofah ‘h the
screwsand rotatethe shutters (or apply ablade-type screwdriver againstthe friction-fitshutters and push) to allowmore or less air into the burner tubes asneeded.
A ful~-widthfhXM3XCenthght in the backsplash ilhlmillate$the cooktop.
Press the
lower
PanelLight switchcmthe
front panel toturn the light
on and off.
7
Page 8
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Aluminum: Medium-weight cookwareisrecommendedbecause itheatsquicklyand evenly.Most
foodsbrownevenlyin analuminum skillet.Mineralsin foodandwater willstainbut willnotharm aluminum.A quickscour with a
soap-filledwoo]pad after each use keeps aluminumcookwarelooking
shinynew.Use saucepanswith tight-fittinglids for cookingwith minimumamountsof water.
Cast h-on: If heated slowly,most skilletswillgivesatisfactoryresults.
Enamelware: Under some
conditions,theenamel ofsome cookwaremaymeh. Followcookware manufacturer’srecommendations forcookingmethods.
G&ass:There are two typesof glass
utensils—thosefor ovenuse only and those fortop-of-rangecooking (saucepans,coffeeand teapots).
Glassconductsheat very slowly. Heatproof Glass Ceramic: Can
be used foreither surface or oven cooking.It conductsheat very slowlyand coolsvery slowly. Check cookwaremanufacturer’s
directionsto be sure it can be used ongas ranges.
Mainhss EWei:This metal alonehas poorheatingproperties,and isusually combined with copper, aluminum or other metals for improved heat
distribution. ~ombination metal skilletsgenerally work satisfactorily ifused at medium heat as the manufacturer recommends.
‘I’heClockand Thneron your range are helpfuldevicesthatserveseveral purposes.
Toset the Clock, pushthe knobin and turn theclockhandsto theright tothecorrecttime.Then lettheknob outand continue turning to OFF.
TheMinuteTimerhasbeencombined with therange clock. Use itto time allyourprec;se cookingoperations.
You’llrecognize it asthe pointer which isdifferent incolor than the clock hands.
Minutesare marked up to 30 and hours are marked up to4 on the
center ring of the clock. To set the Timer9 turn the knob to
the lefi, withoutpushing in, until the pointerreaches the number of minutesor hours youwant to time.
Adtheend d’W! set time, a
Ibw-mw SOmds to tell you time is
Turn the knob, withoutpushing
up.
in, until the pointer reaches OFF and the buzzer stops.
Page 9
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‘$f?3i
z~k:.:+.?..
-J..,:b.?
..~=~~arelighted byelectric ignition
L
““”~ eliminatingtheneed forstanding
.?’,..,.,,..>,,+.:1:..-,,.,,:+ ““
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Theovenburners on yourrange
piiotlightswith constantlyburning flame.
CAUTION:DO NOTMAKE ANY
ATTEMPTTO OPERATE THE ELIXITUC IGIWTIONOVENS DURING AN ELECITUCAL POWERFAILURE. Resumption
ofelectricalpowerwhen OVEN
TEI’vIPcontrolsare in anyposition other than OFF will resultin automaticignitionof theoven
burners and couldcause severe burns if atthe time youwere
attemptingto lighta burner
with a match.
r’-,?~ * .y~,...: .7-!.,
,,
rc>,~,”,;:Q ~,~,(~,,.-.,
‘ “:’~bmfi21?Ellm’ner
~ ~-,.’-
Turnthe OVENTEMP knobto the desiredtemperature.The burner
shou~dignitewithin60 seconds.
~q !$ , +-,. ?t,
L,- s’ :.. z?.
rr-!
gl’ii$}{!f$j.i!: g-w=.:.,fjl:2ti ‘d
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The upperOVENTEMP controlis locatedon the upperovencontrol panelbelowthe clock. The lower
OVENTEMP controlis locatedat the center ofthe controlpanelon the frontof the range.
UpperOven
LowerOven
Simplyturn the knobto thedesired cookingtemperatures, which are
marked in25‘F.incrementson the dial. It willnormally take30 to 60 secondsbeforethe flamecomeson.
After the oven reaches the selected temperature, the ovenburner cycles off;omplet~ly, thenon with a fill flame to keep theoventemperature
controHed.
Whenplacingcookwareon a shelf, pullthe shel~outto the “stop” position.Place thecookwareon theshelf, thenslidethe shelfback intothe oven,Thiswill eliminate reachingintothehotoven.
Tommmveupper OvenSl$ekvw;pull outto stopposition,liftup onfront, andpullout.
Toremovelowerovensheivm; pushthemback, liftthe rearof theshelves,andpullthemout.
$#IlelfPOSMMM
Theovenhasfourshelfsupports— A (bottom), B, C and D ([oh).Shelf positionsfor cookingare suggested on Baking and Roastingpages.
Use switchon lowercontrolpanel to turn lighton andoff in theupper and lower ovens.
The flowofair tothe ovenburner is adjusted in the samemanner as itis forthe surfaceburners (seepage7).
When the air flow isproperly adjusted, the oven burner flame should be steady,with approximately
l-inch bluecones and shouldnot
extend out overthe baffle edges.
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Look at the control. Be sure you
understand how to setit properly.
2. check the inside ofthe oven.
Look at the shelves. Practice removing and replacing them while the oven iscool.
3. Read the information and tips CNIthe foHowingpages.
4. Keep this book handy where can refer to it—especiallyduring the first fewweeks of getting
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~cquainted with your oven.
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Yourlower ovenis ventedthrough a
duct at the center rear ofthe range,
and the upper ovenvent isjust above the upper ovendoor (see
page6). Do notblock the openings
ofthese ducts when cooking in the ovens—itis importantthat theflow of fresh air to the ovenburners be uninterrupted. Avoidtouching the ventopeningsor nearby surfaces during ovencooking-they may become hot.
YOU
The shelves are designed with
stop-locks so when placedcorrectly on the shelf supports, they will stop before coming completely out of the oven and will not tiltwhen you are removing food or placing food 013them.
Page 10
L Positiontheshelfor shelvesin
Iheoven.
2. Closeovendoor, turn OVEN TEMP knobto desired temperature andpreheatovenforabout10minutes ifpreheatingis necessary.
3. Place foodin ovenon centerof shelf.Allowatleastan inchbetween
edgeOfbakewareand ovenwall or adjacentutensils.
Ifcookingon two shelvesat the sametime, placeshelvesabout4 inchesapart and stagger foodon
them.
4. Check foodfor donenessat minimumtime onrecipe. Cook longerif necessary.Switchoff
heatand removefood.
Preheatingisimportantwhenusing temperaturesbelow225°F.and whenbakingfoodssuchasbiscuits,
cookies,cakesandother pastries.
Preheatingisnotnecessary when roastingor forlong-timecookingof wholemeals.
Mostbaking isdone on thesecond shelfposition (B) from the bottom.
When bakingthree or four items, usetwo shelvespositioned on the secondand fourth setsof supports
~B& D) from bottom of oven.
Bakeangel foodcakes on first shelf
position(A)from bottom ofoven.
Q Followa tested recipe and
n~easm-ethe ingredientscarefully. Ifyouare usingapackage mix, f~~llowlabel directions.
@Ifmoisture isnoticeableonthe
frontoftheovenor ontheoven windowwhenfirstturningonthe oven,leavetheovendoorajar fora fewminutesor untiltheovenis warm.
~Do notopentheovendoorduring abakingoperation—heatwillbelost andthebakingtimemightneedto beextended.Thiscouldcausepoor
bakingresults.
~Donotdisturbtheheatcirculation
intheovenwiththeuseofaluminum foil.Iffoil is used, placeasmall
sheetofit, about10by 12inchesat themost, ona lowershelfseveral inchesbelowthefood.Do notplace foil on theovenbottom.
CWIMXMMlM&g Problehms and PossrMe Selutiom
Pms Burning around edges
@Oventoofull; avoidovercrowding.
~Edgesofcrusttoothin. ~Incorrect bakingtemperature.
Bottom crust soggyand unbaked
@Allowcrust and/or fillingtocool sufficientlybeforefillingpie shell. @Fillingmaybe toothinorjuicy.
~Fillingallowedtostandinpie shell beforebaking. (Fillpieshellsand
bakeimmediately.)
~Ingredientsand proper measuring
affectthe quality ofthecrust. Use a testedrecipeand goodtechnique. Make surethere arenotiny holesor tears in abottomcrust. “Patching” apiecrust could causesoaking.
Pie filling rumsover Q Topand bottom crustnot well sealed together.
~Edges ofpie crust notbuiltup highenough. G
TOO much fNing.
oC-hecksize of pie plate.
Pastry is tough; crust not flaky oToomuch handling. ~Fat too softor cutin too fine. F(oI1dough lightly and handleas
littleaspossible.
C4JK.Es
cake risesMaw ononeside ~Battersprea~unevenlyinpan.
~Qvenshelvesnotlevel. @Usingwarpedpans.
@Incorrectpansize, cakes cracking
@Checkove~temperature. @Battertoothick, followrecipe orexactpackagedirections. ~Checkforpropershelfposition, ~Checkpan sizecalledforinrecipe. @Impropermixingofcake.
@Toomuch shortening,sugaror liquid. ~Checkleaveningagent,baking powderor bakingsodatoassure freshness.Makea habittonote expirationdatesofpackaged ingredients. @Cakenotbakedlongenoughor at correcttemperature. @Ifaddingoiltoacakemix, make certaintheoilisthetypeand amountspecified.
crust ishard eCheck temperature.
@Check shelfposition.
OKItop
cakeI-MSsoggylayeror streaks at
bottom
@Undermining ingredients. ~Shorteningtoo softfor proper
creaming.
@Toomuch liquid.
a30KmEs &BIscmm
Doulghycenter; kwy crest on
SU.wface
@Check temperature. oCheck sheMposition. ~Followbaking instructions carefully as givenin reliable recipe or onconveniencefood package. ~Flat cookiesheetswill givemore evenbakingresults,Don’tovercrowd foodson a.baking sheet. QConveniencefoodsused beyond their expirationdate.
\
Page 11
,
,“
.—-._.—.___
---.-——
—. .. ..———
. .
-----------...—
-—————..—-...—-----.........
-.
..—.—7-...
—..
.. ...—.——.——-.-...
-.... ... ..-..”, . . ..—
,<::3?
{+:&jeAluminumpans conductheatquickly.For most
.
~conventionalbaking,light,shinyfinishesgivebest.results
.
,{y=..
$-.~.1%:E?
ecausetheyhelppreventover-browningin the time it
~b
~T~,..i@ ~~~~@kesfor heat tocoOkthecenter areas.Wereco~end
dull(satin-finish)bottomsurfacesofpans for cake pans andpieplatesto besurethoseareas browncompletely.
2. Dark or non-shinyfinishes,alsoglassand pyroceram, generallyabsorb heat which may resultin dry,crisp crusts.Reduceovenheat25”F.if lightercrustsare desired.Preheatcastiron for baking somefoodsfor rapid
browningwhen foodis added.
Food
Bread Biscuits(%-in. thick)
Coffeecake
Corn breador muffins Gingerbread
Muffins
Popovers
Quickloaf bread Yeastbread (2 loaves) Plainrolls Sweetrolls
Zakes
withoutshortening) $ngelfood elly roll ~ponge
:akes
Bundtcakes Zupcakes Fruitcakes
.ayer
.ayer, chocolate
oaf
cookies Brownies Drop
Refrigerator Rolledor sliced
Fruits, Other Desserts Baked apples Custard
Puddings, rice
and custard Pies
Frozen Meringue
(
3ne crust !-%/0crust %stryshell
rliseellameous lakedpotatoes kalloped dishes
ouffles
——
Cookware
ShinyCookieSheet
ShinyMetalPanwith satin-finishbottom
Cast Iron or GlassPan ShinyMetalPanwith satin-finishbottom ShinyMetalMuffin Pans Deep Glassor Cast Iron Cups
Metal or GlassLoaf Pans Metal or Glass Loaf Pans ShinyOblongor Muffin Pans ShinyOblongor Muffin Pans
AluminumTube Pan MetalJellyRoll Pan Vfetalor Ceramic Pan
Metalor Ceramic Pan ;hinyMetalMuffin Pans detal or Glass Loaf or kbe Pan lhinyMetal Pan with atin-finishbottom hiny Metal Pan with atin-finishbottom fetal or GlassLoaf Pans
fetal or Glass Pans ‘ookieSheet
ookie Sheet ookie Sheet
lass or MetalPans lassCustard Cups or ~sserole(set in pan of hot water lassCustard Cups or isserole
Ii]Panon Cookie Sheet read to crust edges
ass or Satin-finish Metal ass or Satin-finishMetal assor Satin-finish Metal
Set on Oven Shelf Glass or Metal Glass
shelf
Ebsitions
B,C
B,A
B B
A, B
B
B A,B A, B B, A
A B A
A, B
B
A, B
B
B
B
B, C B,C
B, C B, C
A, B,C
B
B
A
B,A
A, B
B B
A, B,C A, B,C
El
oven
Tenweratures
400°-4750 350°-4000
400°-4500
350°
400°-4250
375°
350°-3750 375°-4250 375°-4250 350°-3750
325°-3750 375°-4000
325°-3500
325°-3500 350°-3750 275°-3000
350°-3750
350”-375°
350°
325°-3500 350°-4000
400°-4250
375°-4000
350°-4000 300°-3500
325°
400°-4250
325°-3500
400°-4250 400°-4250
450°
325°-4000
325°-3750
300°-3500
Tim,
Minutes Chmnents
15-20 20-30
20-40 45-55
20-30 45-60
45-60 45-60
10-25 20-30
30-55
10-15 45-60
45-65 20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60 30-60
50-90
45-70
15-25
45-60 40-60
12-15
60-90 30-60
30-75
Canned, refrigeratedbiscuitstake2 to 4 minuteslesstime.
Preheatcast ironpanfor crispcrest.
Decrease about 5 minutesfor muffin mix. Or bakeat450°F.for 25 minutes,thenat 350”F.for 10to 15minutes. Dark metalor glassgivesdeepest browning, For thin rolls,ShelfB maybe used. Forthin rolls, Shelf B maybe used.
Twopiece pan is convenient. Line pan with waxedpaper.
Paper liners produce more moist crusts. Use 300°F.and Shelf Bfor smallor individualcakes.
Bar cookies from mix usesame time. Use Shelf C and increasetemperature
25 to 50”F.formore browning.
Reducetemperature to 300”F.for large custard, Cook bread or rice puddingwith custard base 80 to 90 minutes.
Large pies use 400°F. and increase time. Toquickly brownmeringue use400”F. for 8 to 10minutes. Custard fillings require lowertemperature, longer time.
Increase time forlarge amountor size.
(---’)
%/’
Page 12
Roastingiscookingby dry heat. Tendermeator poultrycan be roasteduncoveredin your oven.
Roastingtemperatures, which shouldbe lowand steady,keep spatteringto aminimum. When roasting, it isnot necessary to sear, baste, cover,or add waterto your
meat. Roastingis easy,just follow thesesteps:
Step L Positionovenshelfat secondfrombottomposition (B) for smallsize roast (3 to5 lbs.) and at
bottomposition(A)forlargerroasts.
Step 2: Checkweight of roast. Place meatfat-side-upor poultry breast-side-uponroastingrack in a
shallowpan. The melting fat will bastethe meat. Selecta pan as closeto thesizeofmeatas possible. (Broilerpan withrack isa good pan forthis.)
Step 3: Turn OVENTEMP control
to desired temperature.Check the RoastingChart fortemperatures and approximatecookingtimes.
Step 4: Most meatscontinueto cookslightly while standingafkr . beingremovedfromtheoven.For rare or mediuminternaldoneness, ifmeatisto stand10to20 minutes whilemakinggravyor foreasier carving,youmaywish to remove meatfrom ovenjust beforeitis done. If no standingisplanned, cook meat to suggested temperature.
Frozenroastsofbeef, pork, lamb, etc., can be startedwithout thawing,but allow 10to25 minutes per poundadditionaltime (10 minutesper poundfor roastsunder 5 pounds,more timefor larger roasts).
Thawmost frozenpoultrybefore
roastingto ensureeven doneness. Somecommercialfrozen poultry can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer’s label.
i ,.
Meat
Tender cuts; rib, highquality sirloin tip, rump or topround*
Lamb leg or bone-in shoulder*
Vealshoulder, leg or loin* Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw *Forboneless rolled roasts over6-inches
hick, add 5 to 10minutes per lb.to times
;iven above.
%amry
:hickcn or Duck :hicken pieces
lmkey
Oven
Temperature
325°
325°
325° 325° 325°
325°
325° 3750
325°
Doneness
Rare: Medium: WellDone:
Rare: Medium:
WellDone: WellDone: WellDone: ToWarm:
WellDone:
WellDone: Well Done:
Well Done:
Approximate Roasting Time in Minutes per Rnmd
3 to 5-lbs. 6 24-30 18-22
30-35 22-25 35-45 28-33
21-25 20-23 25-30 24-28 30-35 28-33
35-45 30-40 35-45 30-40
10minutes per lb. (anyweight) Under 10lbs. 20-30
3 to WM. 35-40
35-40 10to H’-hs. over E W.
20-25 15-20
tO $-lbs.
10to IS-NM.
17-20
Over 5 h. 30-35
130”-140° 150°-160° 170°-1850
130”-14’0” 150°-160°
170°-1850 170°-1800 170°-1800
125°-1300
160°
185°-190° 185°-1900
In ‘thigh:
1~50-]900
Page 13
$jijjkingiscookingfoodbydirect
.
‘Leatfromabovet hefood. Your
@&*+rangehasa convenientcompartment
3
%& belowtheovenfor broiling. It also
hasa speciallydesignedbroilerpan
and rackthatallowdrippingfatto drain awayfromthe foodsand be keptawayfromthehigh heat of thegasflame.
Distancefrom theheat sourcemay
bechangedbypositioningthe broiler
pan and rack ononeof three shelf positionsinthebroilercompartment— A @ottomofbroilercompartment), B (middle)and C (top).
IEk?w’to Eh-d
1. If meathas fator gristle nearthe edge, cutverticalslashesthroughit about2 inchesapart, but don’tcut
intomeat. Werecommend thatyou trim fatto preventexcessive
smoking,leavinga layerabout
I/$-inch thick.
Removebroilerpan and rack m broilercompartment and
place foodon rack.
3. Pull outdrawer andposition
broilerpanincompartment. Placing foodclosertoflameincreasesexterior browningof food, butalso
spatteringandthepossibilityoffats
and meatjuices igniting.
4. Close broiler door and, for most
foods, turn OVENTEMP knob for lower oven to BROIL. Exceptions are chicken and ham which are
broiled at a lowersetting in order to cook food through before
overbrowning it.
5. Turn most foodsonce during cooking;(theexceptionis thinfillets of fish; oil one side, place that side
downonbroilerrackandcookwithout
turning until done). Time foods for about one-half the totalcooking time, turn food, then continue to cook to preferred doneness.
,~-$z,Turn OVEN TE~P knObfor
( ‘~~w-oven to OFF. Remove broiler
‘~im
fromcompartment and serve
“fl-”--’~imciimmediately. Leave pan
‘~.....’&]tsi&compartment
increases
tocool.
and bmikr dmrs dosed. However, if youlikeyoursteaksvery rare insideand charredon the outside, leavethe ovendoorslightJyajar.
Quantity
Food Bacon
Ground Beef WellDone
Beef Steaks Rare Medium WellDone
Rare Medium WellDone
Chicken (450°)
Bakery Products Bread(Toast)or ToasterPastries
English Muffins
Lobster tails (6to 8-oz. each)
Fish
Ham slices (450°) Precooked
Pork chops WellDone
Lamb Chops
Medium
WellDone Medium
Well Done
V#imers, similar precooked sausages, bratwurst
andlcw
Thickness
%-lb.(about8
thin slices)
l-lb. (4 patties)
‘/2to %-in.thick
l-in. thick
(1-l filbs.)
llh-in. thick (2-2% lbs.)
1 whole (2to 2%-lbs.),
split lengthwise
2-4 slices
1pkg. (2)
2-split 2-4
l-lb. fillets 14to %-in. thick
l-in. thick
2(% inch) 2 (l-in. thick), about 1 lb.
2(1 inch) about 10-12oz.
Y2 inch),
2 (1 about 1lb.
l-lb. pkg. (10)
Broil
Position
.—
13
1ASide
The,
viinutes
3%
c
c
9-1o
A A A
A A A
A 30-35
c c
B
9 12
13 10
15
25
2-3
3-4
13-16
c 5
B
A A
B
B B
B
c
8
10
13
8
10
10
17
6
@use tongs toturn meat mJ@r—~13milingisusuallydone Withoven
piercingriieatlosesjuices.
~steak and chops should be at least 1inch thick forbestbroiling results.Elmbroilthinner ones.
!mi Side
Time,
Minutes
12-14 16-18
25-30
Do not
10-12
12-14
Comments Arrange in singlelayer.
Spaceevenly.Up to 8 patties
7-8
7 5-6 8-9
6-7
‘/2-1
turn over.
5
8
4-5
4-7
10
4-6
1-2
aboutsametime. ‘
take
Steakslessthan 1inch cook throughbeforebrowning. Panfrying is recommended.
Slash fat.
Reducetimesabout 5 to 10
minutesper side forcut-up ‘
chicken. Brush each side with
meited butter. Broil with skin sidedown first andbroil with door closed.
Spaceevenly.Place English muffins cut-side-up and brush with butter if desired.
Cut throughbackofshell,spread open. Brushwith meltedbutter before and after half time.
Handle and turn verycarefully. Brush with lemon butter before and during cooking if desired. Preheat broiler to increase browning.
Increasetimes5 to 10minutes per side for 1%-in.thickor homecured.
Slash fat.
Slash fat.
If desired, split sausagesin half
lengthwiseinto5 to 6-inchpieces.
I
1,
Page 14
Proper care andcleaningare
important so yourrangewill give youefficientand satisfactory service. Followthesedirections carefullyin caring foritto help
assuresafeandproper maintenance.
BESUREELECTRICPOWER
IISOFF BEFORE
AI@JYi%41KI’OF YOIJll RANGE.
Yourrangehas Contimmus- Cleaning ovensthat dean
themselveswhile cooking.The insideofthe ovens—top,sides, and back—isfinished with aspecial
coatingwhich cannotbe cleaned in the usualmanner with soap, detergents,commercial oven cleaners, coarse abrasivepads or
coarse brushes. Their useand/or the useof oven sprayswillcause
permanent damage. The special coating is a porous
ceramic material,which is dark in
color and feels slightlyrough tothe touch. If magnified, the surface wouldappear aspeaks, valleys,and sub-surface “tunnels?’This rough
finish tends toprevent grease
spattersfrom forming littlebeads or droplets which run down the side wallsofa hard-surface oven liner leavingunsightly streaksthat
require hand cleaning. Instead, when spatter hits theporous finish
it is dispersed and ispartially absorbed. This spreading action increases theexposure ofoven soil to heated air, and makes it
somewhat lessnoticeable.
soil
Emy not disappear UmRpktdy
and at sometime after extended usage, stainsmay appear which cannot be removed.
The
specialcoatingworks best on
ainountsofSpa$tw. Hdoes
Skmm
not work wellwith larger spiils, especially sugars, egg or dairy mixtures.
CLEAIYIIWi
3!’IM?spedd on ovenshelves. shelves shouldbe cleanedoutsidetheoven damageto thespecialcoating.
matingisiimtU%?d
to avoicl
‘1-bCm$nthe
continuous-c~eaning owns:
1. Let rangeparts cool before
handling.Mis recommendedthat rubber glovesbe wornwhen
cleaningrangepartsmanually.
2. Removeshelvesand cookware.
3. Soilvisibility maybe reducedby operatingthe ovenat 450”F.Close the doorand turnOVEN TEMP knob to 450”F.Time for at least4 hours. Repeatedcyclesmaybe necessary beforeimprovementin appearance isapparent.
REMEMBER:
OPERATION OF THE OVEN, THE DOOR,
SURFACESWILLGET HOTENOUGH lX3CAUSEBURNS.DONOR’‘POUCH.
4. If a spillover or heavy soiling occurs on theporous surface, as soon aspractical afler theovenhas cooled, remove asmuch of the soil as possibleusing a small amountof
water and a stiff bristle nylon brush. When usingwater, use it sparingly and changeit frequently, keeping it as cleanas possible, and
be sure toblot it up with paper towels,cloths, or sponges. Do not rub orscrub with paper towels, cloths or sponges, since they will leaveunsightly linton the oven
finish. If water leavesa white ring on the finish as it dries, apply water againandblot itwitha cleansponge, starting at the edge ofthe ring and working toward the center.
Do
not W3e swap,detergent,
DUNNGTHE
WINDOWANDOTHERRANGE
‘cmmm?mialUYw?n&?mx9 $wxm.%i? own sprays+U9m-sesteel pads or
co%3n?3ekbmaes
‘on ‘thepok-oui!s
surface. Theseproducts will spot,
clog, and mar the porous surface and reduce its ability to work.
notswap? the porous NM-W
Do with
aknife m- spatwb--theycould ‘
permanentlydamagethe finish.
The lowerovendoor is rernowible to makecleaningthe oveneasier.
DoNCYTATTENWI’“N3 REMOVE THE
UPPEROVENDOOR.
Toremovethe door, open ita few
inchesto the special stop position
that will holdthe door open. ~ras
firmly oneach sideandjifi the door straightup and off the hinges. (Due to the large amount ofinsulation and theconstruction ofthe door, it isheavy.)
hlote: 13ecareful notto place hands between the spring hingeand the ovendoor frame. The hingecould snap back and pinch fingers.
Washwith hot, soapy water. For stubborn spots, use a solutionof ammonia and water. Do not immerse the door inwater.
To replace the door, position slots in bottomofdoor over thehinges that are in the “out” position. Then lower the door slowly and.evenly over both hinges atthe If hingessnap back against the oven frame, ptd]them back out.
sametime.
f
i.
‘\_. ,’
‘)
14
Page 15
-i%..The raised sectionof’theoven
f­~%%ottornineach ovenis removable
forcleaning. Takethemoutofthe ovensandyoucan applyeffective cleanersto cleail up excessive spilloversor removebaked-on
soil—cleanersthat shouldneverbe usednear the specialporous ceramicoveninterior.
TOremove the lower ovenbottom:
1. I?emovethe ovenshelves.
2. I?emovethetwo knurled hold­downscrewsat each front corner.
If screwsare tootight to removeby
d, use a screwdriver.
/
I
Placeyour fingersin the slotsin the bottomand lift up the frontedgeof theoven bottom untilit is clear of
the oven front frame.
3. Pull the bottomforward and out ofthe oven, keepingthe rear of the ovenbo~tomgliding on the bottom
of the lowestshelf glide. This keeps itfromcatchingon the burnerigniter shield. To replace the bottom, just
reversethis procedure, making sure
the
twotabs on the rear of the oven
bottomgo into the siots at the rear.
TO i’winwe the tqqm” UYven
bottom:
1.I?emovethe ovenshelf.
2. Pull bottomforwardandout of oven.
The ovenbottomin eachovenhas a porcelainenamel finish. Tomake
cleaningeasier, protecttheoven bottomsfrom excessivespillovers. This isparticularly importantwhen bakinga fruitpie orother foods with high acid content. I-lotfruit
fillingsor foodsthat are acid in contentsuch as milk, tomatoor sauerkraut, and sauceswith
vinegaror lemonjuice, maycause pittingand damageto theporcelain enamel surface.
Toprotect the lowerovenbottom surface, placea small cookie sheet
or pieceof aluminumfoilslightly
I
larger thanthe bakingdish on a
lowerrack or under thebaking dish to catch any boilovers. It should not completely cover the rack as this wouldcause unevenheat in the oven. PJuminum foil should not
be placed on the ovenbottom in either oven.
If a spillover does occur on either ovenbottomallow the ovento coo{ first. YOUcan clean the bottoms with soap and water, a mild
abrasive cleanser, soap-filled abrasive pads, or caustic oven cleaner followingmanufacturer’s directions.
When applyingovencleaner, be carefulnot to getit on the countertop,floor,continuous­cleaningovenpartsor anyother
surface.
INote:Porcelain lowerovendoor linerand ovenbottomsmaybe cleanedwith acommercialoven cleaner.They mustbe removedand cleanedawayfrom the ovento preventdamageto thecontinuous­cleaningovenliner.
ClwH%shelves
Oven shelvesmaybecleaned with a mildabrasive cleanserfollowing manufacturer’sdirections. After cleaning,rinsethe shelveswithclean waterand dry with adry cloth. To removeheavy,burned-onsoil,soapy metalpads maybe used following manufacturer’sdirections. After scrubbing, wash withsoapy water, rinse anddry.
Bmikr Pan!‘&lfbck
After broiling, remove the broiler rack and carefullypour offthe grease. Wash and rinse the pan and rack inhot, soapywater.
If foodhas burned on, sprinkle the broiler rack whilehot with detergent and coverwith wet paper towelsor a dish cloth. That way, burned-on foods will soak loose while themeal is beingserved.
Do not store a soiledbroiler pan and rack in the ovenor broiler compartment.
.--n..
—,.
F’””’3
[
i,,
..... .-
‘3
~ .,”
i
J’
j
!>
is
Page 16
:.
+
.
r
~
! ..--.
-.
.
QwiY ‘Wne=*nil K’; F
.LJg.*CW$!WFJR 3
..
i
mwi.i.
+
Whentherangeis cool,washthe enamelfinishwith mild soapand wateror amild abrasivecleanser appliedwitha dampcloth.12inse thesurfacewithclean wdterand dry witha softcloth. Ifyou wish,
occasionallyapply a thincoatof mildcleaningwaxto help protect
the finish. There are a number ofprecautions
youcan taketo avoidmarring the
surfaceofthe rangeand toprevent itfrom becomingdull. Don’tslide heavypansacross it. Ifyouspill foodswitha lotofacid (tomatoes, sauerkraut, fruit juices, etc.) or
foodswithhigh sugarcontent,
cleanthem up as soonas possible. If allowedto set, these foodscould causea dullspot. Also, no matter howstubbornthe foodstain, never useharsh abrasivecleansers. They
couldpermanently damagethe enamelsurface.
Collti’oj panel
It’sa good idea to wipethe control panelclean after each useof the oven.Fora morethoroughcleaning,
theknobscan be removedby pullingthem off the knob stems.
Clean with mildsoap and water, rinse withclean water andpolish dry with a soft cloth. Don’tmixup OVEINTEMP knobs. Knob with
131?01Lprinted on it belongsin lowerposition.
Do not use abrasive cleansers,
strong liquid cleaners or oven cleaners on thecontrol panel as they will damage the finish. {
..,.
,.,,.=,..l?.?;i!
I—!!,,,
.+-,.1..
JJ:,.,,,
.,--.<,4..
‘.””$-*-=:<
k~~f:,r~,>,>u
Ch-atesshould be washed regularly and, of course, after spillovers. Washthem in hot, soapy water and rinse with clean water. Dry the
grates with a cloth—don’t
on Iherange wet. When
back
putthem
replacing the grates, be sure they’re lockedintopositionovertheburners.
Togetrid ofburned-onfood, soak thegratesin aslightlydiluted liquidcleanser.
Althoughthey’redurable,the grateswill graduallylose their
shine,regardlessofthe care you takeofthem. This is dueto their exposureto hightemperatures.
Topreserve the grates’porcelain finishas longas possible, havea pan on thegratebeforeyouturn on theburner,andlowertheflamewhen foodreachesthedesiredtemperature.
Drip E%M-BS Removethe gratesand lift outthe
chromedrip pans.Washthem in hot, soapywater. Rinsethem with clean hot waterandpolishthemdry with a cloth. INeveruse abrasive ­cleaneror steelwool---they’llscratch the surface. Instead, soakthe drip pansfor about20minutesin slightly
dilutedliquid cleanser or mild
solutionof ammoniaand water(1/2 cup ofammonia toone gallonof water). After soaking,wash them in hot, soapywater.Rinse with clean waterand polishwith a cloth.
IJi&lJp Coolitop Clean thearea under thecooktop
often. 13uilt-upsoil, especially grease, may catchfire.
Tomake cleaning easier, the entire cooktopmay be liftedup andhek.iup by lockingarms that catch and hold the top up when it’s all the wayup.
1%?
SWre231!Ibw’nersmx?twmdl
offibdimeIr.aishgtheCodmp
Then remove the grates, grasp the front sides ofthe cooktop and.lift.
Aftercleaningunderthe cooktop withhot, mildsoapywateranda cleancloth, put the cooktopback in place. Liftup alittleto releasethe lockingarm; and pushthemin whileguiding the topback down. Becarefulnottopinchyourfingers.
RaK3ge ‘I13pBIM-VIM?Fs The holesin the burners ofyour
rangemust be keptcleanat all timesforproper ignitionand an even, unhamperedflame.
Clean the burners routinelyand especiallyafter bad spillovers which could clog these holes. Burnerslift right out for cleaning.
Note: A screwholds each ofthe burners in placeto keep them from
wobblingaround during shipment. Tagsindicatetheir location.Remove the shippingscrew with a Phillips head screwdriver,liftthe burner, tilt itto one sideat the end closest to the igniter andmoveit towardthe back of the range. This disengages itfrom the gasvalves at the front of the range, andit liftsout easily.
Toremoveburned-on food, soak the burner in a solution of a product used for cleaningthe inside of coffee makers. Soak the burner for 20
minutes. If the food.doesn’t
30
to
rinse off completely, scrub it with soap and wateror a mild.abrasive cleanser and adamp cloth.
13eforeputting thebwmer back, dry itthoroughly by setting itin
for 30 minutes. Then place~~ ‘j
oven
back in the
range,makingsumit”’~>=’
a w~~q,
properly seated and level.
)
(--;%, ~<-.)
16
Page 17
$:]T/T&~i\Ijgl’j!.t ‘~~~~
llEpIa@:eTi3fRE%t
newovenhas twm car&.111~ adjusted toprovideaccuratetemperatures.
Elowever,if this ovenhas replaced oneyouhaveusedfor severalyears, youmaynotice a differenceinthe
degreeof browningor thelength oftimerequired when using your
favoriterecipes. Oventemperature controlshavea tendencyto “drift” overaperiod ofyears and since thisdrift is verygradual, itis not
readilynoticed. Therefore, you mayhavebecome accustomed to yourpreviousovenwhich may haveprovideda higheror lower
temperaturethan you selected. Beforeattemptingto havethe
temperatureofyour new oven changed, be sure youhavefollowed thebakingtime and temperature of the recipe carefdly. Then, after
youhaveused theovena fewtimes
d youfeel the ovenis toohot
too cool, there isa simple
adjustmentyoucan make yourself
n the OVEN-TEMP knob,
Pull the knob offthe controlshaft
and lookat the ‘backside. There is a discin the center of the knob skirt witha seriesof notcheson theinner edge next to the knob shafi. One of these notches ispositioned overa
pointeron thesideofthe knobshaft.
Note position of
pointer to notches
h
&
before adjustment
Loosen only the
locking screws
q
L
\sE:_Lo~+
~+b
LJ
.-
4“.@j$+
[0]
+.
‘ERP&I
!s.
Notewhichnotchthe pointer is locatedin. Tomakean adjustment, carefullyloosen (approximately oneturn), butdo notcompletely removethe twoscrewsthathold the skirttothe knob. Holdthe knobin
onehandand withtheotherhand carefullytiltthe skirtuntilthenotch in the discclears thepointeron the knobshaft.
Toraise the oventemperature,turn the dial in thedirectionofthe arrow for “Raise? Tolowerthe
temperature, turn thedial in the directionof arrow for “Lower~’ Each notchwillchangethe oven temperature approximately25°F.
Wesuggestthatyoumakethe adjustmentone notchfrom the originalsettingand check oven
performance beforemaking any
additionaladjustments.
After theadjustmentis made, make surethe pointeron theknob shaft isalignedwith thenotchin thedisc. Press skirt and knob together and retightenscrews so theyare snug,
butbe careful not toovertighten. ReinstaHknob on rangeand
check performance. Note: After an
adjustmenthas been madeto the lowerOVENTEMP knob the “Off” and “Broil” positions willnot line up with the indicator mark onthe control panel as theypreviously did. This condition isnormal and will notcreate a problem.
Note: Whenever knobshavebeen
removedfrom ovencontrol panel, be sure to reinstall theknob with BROIL printed on itto the lower ovenknob stem.
IBdmwH@acing anylight bulb,
dismimxt (ax!tl’k power range
atthe mainfu.nseorcircuit’
tothe
breaker panel. Letthebulbcool completelybeforeremovingit, Do nottoucha hot bulbwith a damp cloth—thebulbwillbreak.
Iteplacea burned-out bulb witha high-temperatureappliancebulbof the samewattage,
Lower Oven: Thelightbulb is locatedin theupperrightcorner of the oven.I?eachin, unscrewand replaceit after takingprecautions mentionedabove.
IJpper Oven: ‘I’helightbulb i~ locatedon the rightwallofthe.oven. Toreplace it, removethe screwon the frame in front of the lightand takeoutthe frame,gasketand glass shield.
After replacingthe bulb, reinstall the glassshield, gasketand frame
in thatorder.
17
(continuednext page)
[/
Page 18
Note: Letrangepartscoolbeforecleaning.
I?4m’ Broiler Pan and Rack @SoapandWater Drain fat, coolpan andrack slightly.(Do notletsoiledpanand rackstandinbroiler
Control Knobs
Outside Glass Finish @Soap and Water
Metal, including ~SoapandWater Wash, rinse, and then poiishwith a dry cloth. DO NOT USE steelwool, abrasives, Side Trims and
Trim Strips Outer Porcelain @PaperTowel
Enamel Finish
Painted Surfaces @SoapandWater
inside Oven Door* ~SoapandWater kwer Oven Only ~Soap-FilledScouringPad
km Merior*­:op, Sides and lack CAUTION:When in se, lightbulbscan ecome warmenough to reak if touchedwith ]oistclothor towel. /hen cleaning, avoid
MATERIALS TO USE
o Soap-FilledScouringPad
@CommercialOvenCleaner clothor papertoweloverthe rack. Let panandrack stand for a few minutes.Wash;scour
e Mild Soapand Water Pull off knobs.Washgentlybut donotsoak. Dryand return controls to rangemakingsure
compartmentto cool.) Sprinkleon detergent.Fill thepan withwarmwater and spread ifnecessary. Rinse anddry.OPHON: The broilerpan and rack mayalsobecleanedin a
dishwasher.
to matchflatareaon the knobandshaft.
Clean outsideofcooledblackglassdoor witha glasscleaner thatdoesnot contain ammonia. Washother glass withclothdampened in soapywater,Rinseandpolishwith a dry cloth. If knobsare removed,donot allowwater to run downinsidethesurfaceofglass
whilecleaning.
ammonia, acids, or commercialovencleaners which maydamagethe finish.
Avoidcleaningpowders or harsh abrasiveswhich mayscratchthe enamel. If acids should
*Dry Cloth 0SoapandWater
~CommercialOvenCleaner graspingdoor at sidesand liningup doorwith hinges. Pushdoor firmly intoplace.
o StiffBristle NyionBrush
spill on the rangewhile it ishot, usea dry paper towelor cloth to wipeup right away. Whenthe surfacehas cooled,washand rinse. For other spills, suchas fatsmatterings,etc., wash with soap and water whencooled and then rinse. Polishwith dry cloth.
Usea mild solutionof soapandwater.Do not useanyharsh abrasivesor cleaningpowders which may scratchor mar surface.
Tocleanloweroven door; removebyopeninga few inchesandgraspingdoor at sides. Lift door up and awayfrom hinges.Clean withanyand all mentionedmaterials. Replaceby
DO NOT ATTEMPT “K)REMOVE THE UPPER OVEN DOOR. Cool beforecleaning.
If heavysoilinghas occurredon the porous su~uce, removeas much of the soil as possible usinga small amountof waterand a stiffbristle nylonbrush. Use water sparingly and changeit frequently,keepingit as cleanas possible, andbe sure toblot it up with paper towels,cloths, or sponges.Do nor theywill leaveunsightlylint onthe ovenfinish. If waterleavesa white ring on the finish as it dries, applywateragainandblof it with a clean sponge, startingat the edgeof the ring
and working towardthe center.
arm lamps with cleaning For special cleaning instructions, see page 14. oths.)
wnovable Oven
Dttom
]rface Burner eS oapand Water rates
wome-Plated @ Pans @
es oapand Water eSoap-Filled Scouring Pad (Non-metallic)
es oap-Filled ScouringPad detergent. Scourwith materials mentioned hereto removeburned-onfood particles.
(Non-metallic)
@soap and Water
Stiff BristledBrush
~so
ap-Filled Scouring Pad
The ovenbottompanel can be removed for easycleaning (seepage 15).Use the same directions for cleaningas explainedaboveforPorcelain Enamel Finish.
Lift out when cool. Soak5 to 10minutesifdesired in warm solutionof dishwasher
VJashafier each cookingsounnoticedspatterwill not “burn on” next time remove “burned-on” spatters, use any or all cleaning materials mentioned. Rub
with scouring pad to preventscratching of the surface.
(Non-metallic)
Inlet-s esoIutionfor Cleaning
Insideof Coffee Makers and soak them for 20 to30 minutes in solutionof hot water andproduct for cleaning inside e Soap and Water oMildAbrasive Cleanser ~Damp Cloth
4ves
@soap and Water Removeshelvesand clean them outside of the ovento avoid damaging the speciallycoated oSoap-Filled ScouringPad e co mmercial OvenCleaner
Wipe off burner heads. If heavyspilloveroccurs, removeburners from range(see page 16) ofcoffee makers, suchas Dip-It brand. If soil does not rinse off completely,scrub burners
with soap and water or a mildabrasive cleanser and a dampcloth. Dry burners in a warm
ovenfor 30 minutes before returning them to the range.
oventop, sides and back. Use any and all mentionedmaterials. Rinsethoroughly to removeail materialsafter cleaning.NOTE: Somecommercial ovencleaners cause darkening and discoloration. When using for first time, test cleaner on small partof shelf and check for discoloration before completely cleaning.
*<s iiia(7eof ~llurinade~ fmitjuicesandbastingmateria15Containingacids may cause discoloration. spi[loversshould&blottedUpimmediately,with cam
P.
being taken not totou& any hot portion ofthe-oven.When the surface is cool, clean andrinse.
GENERAL DMIEC’I’K)NS
rubm-scrubwith paper towels,cloths or sponges, since
you cook. TO
lightly
(
Page 19
.
“... - ,.
...
PROBLEhl
OVENWILL NOT WORK
OVENLICil-ITDOES NOTWORK
FOOD DOES NOT BROILPROPERLY
FOOD DOES NOT ROAST @OVENTEMP knob notset correctly. OR BAKE PROPERLY
MOISTUREINSIDEAND
OUTSIDE OVEN
,.
,:OP BURNERS DO b
- OT LI~13T
PCWW3LECAUSEAND
~Plugon rangeisnot completelyinserted intothe outlet receptacle. @Circuit breaker inhousehasbeen tripped or fusehas beenblown. @Oven controlsare notproperly set.
~Lightbulb isloose. * Bulbisdefective.Replace.
@Switchwhich operatesovenlightsisbroken. Call forservice. @OVENTEMP knobnot setat BROIL. Broiler willnot operateif OVEN
TE1’vWknob is turnedpast BROIL. @JFoodisbeing cookedon hotpan. s Utensilsare not suited for broiling.
@Shelfposition is incorrect. Check Roasting, Baking and Broilingpages.
~Oven shelf is not level. ~Wrongcookware isbeing used. When roasting, pan is toosmall. @Foiltent not usedwhen neededto slowdown browningduring roasting.
~
Be sure ovenventduct is not blocked or covered.
~Make sure electrical plug isplugged into a livepower outlet. @Burner holes on sideof burner may be clogged. Removeand clean them.
~Burners may not be fitted correctly ontothe gas valves. Removeand reinstall
them properly.
REMEDY
.
Toobtainservice, see yourwarranty
on the back pageof this book.
We’reproud ofour service and wantyou to bepleased. If for some reasonyou are not happy with the
scrvicc you reccivc, here arc three
stepsto followfor further help.
FIRST,contact the people who
serviced your appliance. Explain
(..-...)
whyyou are notpleased. In most cases, this will solve the problem.
NEXT,if youare still notpleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations I-lotpoint Appliance Park Louisville, Kentucky40225
FINALLY, ifyour problem isstill not resolved, write:
Major Appliance Consumer Action Panel 20 North Wacker Drive
Chicago, Illinois60606
Page 20
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Some states do not aHowthe exclusion or limitation of incidental or consequential damages, sothe above limitation or exclusion
may not apply to
Toknowwhat your legal rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General.
c=
b CXXI’EFWD
you. This warranty givesyou specific legal rights, and you may also have other rights which vary from state to state.
.—.
—-
FULL ONE-YEARWARRANTY Thiswarranty is extendedto Foroneyearfromdateoforiginal
purchase,we will provide,free of
charge,partsandservicelabor
inyourhometo repairorreplace anypart of the becauseofa manufacturingdefect.
teach youhowto usethe product. Readyour use and care material.
If you then haveanyquestions about operating the product,
please contact yourdealer orour Consumer Affairsoffice atthe address below.
Improper installation.
~
Ifyou havean installation problem, contact yourdealer or installer. FORCONSEQUENTIAL DAMAGES. Youare responsiblefor providing adequateelectrical, gas,exhausting
and other connecting facilities.
range that fails
—.
theoriginal ~urchaserandany succeedingownerfor products purchasedfor ordinary homeuse inthe 48mainlandstates,Hawaii andWashington,D.C.InAlaskathe warrantyisthe sameexceptthat it is
LIMITEDbecauseyou must payto shipthe productto-theserviceshop orfor theservicetechnician’s travel coststo yourhome.
All warrantyservicewill be provided
byour FactoryServiceCentersor
byour authorizedCustomerCare@ servicersduring normal working
hours.
Lookin the White orYellowPages of your telephone directoryfor
HOTPOINTFACTORYSERVICE,
GENERAL ELECTRIC-HOTPOiNT
FACTORYSERVICEor !+OTPOINT
CUSTOMERCARE” SERVICE.
@Replacement of house fuses or resetting ofcircuit breakers.
@Failureof the product if it is used for otherthan its intended purpose or usedcommercially.
~ Damageto product caused byaccident, fire, floods or acts of God.
WARRANTORISNOTRESPONSIBLE
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A QUALITY PRODUCT OF ~,j GENERAL ELECTRIC COMPANY
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