GE RGH647GEJ Use and Care Manual

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Page 1

How to get the best from

YourHi/Low

Cooking

Contents

Anti-Tip Bracket Appliance Registration

Care

and

Cleaning

Clock Control

Features

Installation

Leveling

Lift-Up Minute Timer

Model and Serial Numbers

Oven

I I

Panels

Cooktop

Air Adjustment Baking, Baking Guide

Broiler Pan Broiling, Broiling Guide

Continuous-Cleaning Control Settings

and

Rack

3,5,6

14-18

10,

16,

18 13

Shelves

6 5

9 2

Thermostat Adjustment 20 Vent Duct

Problem Solver Repair Service

Safety Instructions Surface Cooking

Burners Burner Grates

Control Settings

Cookware Tips Drip Pans

Flame Size

Li~htin~

Warranty Back Cover

Instructions

(hter

2-5

15.18 IS, 18

7 7

15,

7 7

Use

and Care of

RgH647GEJ

gas

model

Door Removal Light; Bulb Replacement

Oven

Bottom

Oven Timer

Preheating Roasting, Roasting Guide 12

Removal

9, 17

10, 1

GE Answer Center

800.626.2000

ttmPoINT

(R)

Page 2

Help us help you...

Read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Y(m’11

find them on a

in the burner box under

cooktop.

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

Model Number

Serial Number

Use these numbers in any correspondence or service concerning your cooking center.

See page 6.

label

the

located

calls

FOR YOUR SAFETY If you smell gas:

Open windows,

Don’t touch

electrical

Extinguish any

switchesf

open flame.

4. Immediately call your gas supplier.

*Don’t turn electric switches on or off because sparks may ignite the gas.

FOR YOUR SAFETY Do not store or use

gasoline or other

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

IMPORTANT

SAFETY

INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT 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 and requires businesses to warn customers of potential exposure to such substances.

Gas appliances can cause minor exposure to three of these substances, namely benzene, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. Exposure to these substances can be minimized further by venting with an open window or using a ventilation fan or hood.

If you received a damaged cooking center . . .

Immediately contact the dealer (or builder) who sold you the cooking

center.

Save time and money. Before you request service . . .

Check the Problem Solver on page 21. It lists causes of minor operating problems that you can correct yourself.

When You Get Your

Cooking Center

●

Have the

the

location

center gas cut-off valve and how to shut it off if necessary.

●

Have your cooking center installed and properly grounded by a qualified accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

installer show you

of the cooking

instalier,

Page 3

●

Plug your cooking center into a 120-volt grounded outlet only. Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have outlet replaced with a

(Trounded

three-prong

ungrounded

properly-

outlet

accordance with the National Electrical Code, Do not use an

cxttmsion

WARNING-AU

cord with this appliance.

cookin centers can tip

and injury

could result. To prevent accidental tipping of the cooking center, attach it to

the floor

installing the

ANTI-TIP

bracl

supplied. To

check if the bracket is installed and engaged properly, carefully tip the cooking center forward to

check

if the ANTI-TIP bracket is

engaged with the leveling legs.

you

pull

the cooking center out

from the wall for any reason, make sure the rear legs are returned to their positions in the bracket when you push the cooking center back.

●

Be sure all packing materials are removed from the cooking center before operating it, to

prevent fire or smoke damage

should the packing material ignite,

Be sure

your cooking center 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.

Ybur

cooking center can be

converted for use on either type of

~:N. See

Installation Instructions.

●

After prolonged use of the lower oven, high floor temperatures may result and many floor coverings will not withstand this kind of use. Never install the cooking center over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Cooking Center

●

Don’t leave children alone or unattended where a cooking center is hot or in operation. They could be seriously burned.

● Don7 allow anyone to climb,

stand or hang

cooktop. They could damage the cooking center and even tip it over causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A COOKING CENTER OR ON THE

COOKTOP–CHILDREN

CLIMBING ON THE COOKING CENTER TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

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

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

center without adequate

ventilation

on the door or

can

be hazardous.

Do not use water on grease fires. Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multipurpose dry chemical or foam fire extinguisher.

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

●

Do not let cooking grease or other flammable materials accumulate in or near the cooking center.

●

When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least

170”F.

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 and make sure the burners have ignited.

. Never leave surface burners unattended at HI flame 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.

Boilover

causes

spillovers

Page 4

IMPORTANT

SAFETY INSTRUCTIONS

(continued)

Read all instructions before using this

Use

only dry pot

moist or damp

surfaces may result in burns from steam. Do not let pot holders come near open fIames when

lifting utensils. Do not use a towel or other bulky cloth in place of a pot holder.

●

To minimize the possibility of burns, ignition of flammable materials, and spillage, turn the cookware handles toward the side or back of the cooking center without extending over adjacent burners,

●

Always turn surface burner to OFF before removing utensil.

Carefully watch foods being

fried at HI flame setting.

●

Never block the vents (air openings) of the cooking center. They provide the air inlet and outlet which is necessary for the cooking center to operate properly with correct combustion.

●

Do not use a wok on the cooking surface if the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat 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 level above that allowed by current standards, resulting in a health hazard.

. Fwds for frying should be as

dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use least possible amount of fat for effective shallow or fat frying. Filling the pan too full of fat can cause spillovers when food is added.

holders—

pot

holders on hot

deep-

●

If a combination of oils or

fats will

be used in frying,

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 and spillovers, and large enough to cover burner grate. This will both save cleaning and prevent hazardous accumulations of food, since heavy spattering or spillovers left on cooking center can ignite.

Use pans with handles that can be

easily grasped and remain cool,

●

Use only glass cookware that is recommended for use on gas burners.

●

Keep all plastics away from top burners.

●

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

●

When flaming foods under the hood, turn the fan off. The

fan, if operating, may spread the flame.

●

cO&ing

center 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 to the cooking center and call a qualified service technician. Never use an open flame to locate a leak.

appiiance.

stir

boilovers

all

burners are at

all

grates are

gas, turnoff the

Baking, Broiling and Roasting

●

Do not use oven for a storage

area.

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

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

anywhere in the oven except as

described in this book. Misuse

could result in a fire hazard or damage to the cooking center.

●

Use only glass cookware that is recommended for use in gas ovens,

●

When using cooking or roasting bags in oven, follow the manufacturer’s directions.

●

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

●

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

●

Make sure broiler pan is in place correctly to reduce the possibility of grease fires.

●

If you should have a grease fire in the broiler pan, turn off oven,

and

keep oven door closed

to contain fire until it burns out.

foii

Page 5

Installing the

Leveling the

●

when

broiling, if

meat is too

close to the flame, the fat may ignite. Trim excess fat to prevent excessive flare-ups.

●

Iklake

sure broiler pan is in

place correctly to reduce the possibility of grease fires.

. If you should have a grease fire in the broiler pan, turnoff oven,

and

keep drawer

closed to contain

fire until it burns out.

Cleaning Your Cooking Center

●

Clean only parts listed in this

Use and Care Book.

●

Keep cooking center clean and free of accumulations of grease or

spillovers

which may ignite.

Cooking Center

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

cooking center flooring,

Do not install the cooking center

over kitchen carpeting

place an

l/4-inch-thick plywood between

the cooking center and carpeting.

When the floor covering ends at

the front of the cooking

area that the cooking center will rest on should be built up with plywood same

Ievcl

covering, This will cooking center cleaning or servicing.

When moving the

this type of

usc care.

unless you

insulating pad or sheet of

cente~

the

or similar material to the

or higher than the

allow

be moved

lloor

the

tbr

Cooking Center

Leveling legs are located on each corner of the base of the cooking center.

Ybur

cooking center must be level in order and baking results. After it is in its final location, place horizontally on an

check the and side to side. Level the cooking center by adjusting the leveling legs.

Both of the rear leveling legs will

engage fc~r

Allow between the cooking center and the leveling legs to permit installation into the ANTI-TIP bracket.

produce proper cooking

level

oven

shelf

and

Ievclness front to

the ANTI-TIP bracket (allow

some side to side adjustment).

minimum clearance of 1/8”

back

If You Need Service

●

Read

“The Problem

solver”

on page 21 of this book.

●

Don’t attempt to repair or replace any part of your cooking center 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 Cooking Center

1. Door Handle.

und

pull (0 open

2. Model and Serial Numbers.

Located in burner box under cooktop,

Oven Temp Control for Upper

Oven.

4. oven Temp Control for oven.

Clock

with 4-Hour Timer.

Cooktop Light.

7. Surface Burners, Grates and Chrome Drip Pans.

Oven Vents.

Lift-Up Cooktop.

10. Surface Burner Controls.

11. Cooktop Light Switch.

12. Oven Light Switch.

turn upper I

ights

and off,

Lift with fingertips

door,

Lets you

and lower interior

I,ower

oven

9—————

13. Oven Shelves,

14. Oven Shelf Supports.

15. Oven Interior Lights.

16. Removable Oven Bottom,

17. Removable Oven Door.

18. Broiler Pan and Rack,

19. Anti-Tip Bracket.

(See

Installation Instructions.)

Model RGH647GEJ

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.

extreme caution when lighting burners this way.

Surface burners in use when an

electrical power failure occurs will

continue to operate normally.

you can

Use

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.

To Light a Surface Burner

M!!!!!!!!

Push the control knob in and turn it to LITE. You will hear a little clicking noise—the sound of the electric spark igniting the burner. After the burner ignites, turn the knob to adjust the flame size.

. Always have cookware on the grate before turning on a burner. The finish on the grate may chip without cookware to absorb the heat.

●

Check to be sure the burner you

turned on is the one you want to use.

. Be sure the burners and grates are cool before you place your hand, a potholder, cleaning cloths or other materials on them.

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 larger than the bottom of the cookware is wasted 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,

more.

adjust the flame so

use this same flame

keep the flame down

lower the flame even

flame

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 usc keeps aluminum cookware looking shiny new. Use saucepans with

tight-fitting lids for cooking with

minimum amounts of water.

Cast Iron:

skillets will give satisfactory results.

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass:

cookware—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 Steel:

has 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

If heated slowly, most

There are two types of glass

Can

This metal alone

Cooktop Light

A full-width fluorescent light in the backsplash illuminates the cooktop. Press the SURFACE LIGHT switch under the upper control

panel to turn the light on and off.

Page 8

Using Your Oven

Before Using Your Ovens

1. Look at the controls. Be sure

you understand how to set them properly.

2. Check the insides of the ovens. Look at the shelves. Practice removing and replacing them while the oven is cool.

3. Read the information and tips on the following pages.

4. Keep this book handy where you can refer to it—especially during the first few weeks of getting

acquainted with your oven.

Automatic Ignition

The oven burners on your range are lighted by electric ignition. The ovens and broiler cannot be operated in the event of a power failure.

To light the burners,

OVEN TEMP knobs to the desired temperature. The burner should

ignite within 60 seconds.

turn the

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—

Oven Temperature Control

The OVEN TEMP controls for each oven are located on the upper oven control panel.

L.lppcr OVCII

Simply turn the knob to the desired

cooking temperatures, which arc

marked in

dial.

After the oven reaches the selected temperature, the oven burner off completely, then on with a full

flame-to keep the oven temperature controlled.

“F. increments on the

lower ()\cll

cycles—

CAUTION: DO

ATTEMIT TO OPERATE THE

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

An oven burner in use when an

electrical power failure occurs will

continue to operate normally.

NCYf

MAKE ANY

ELE~RICAL

●

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

Page 9

Clock and Timer

Oven Shelves

l,, I

I.OUC1

()\’cll

The shelves

stop-locks on

the shelf supports, they will stop

before

[he oven

are

removing

placing

When

pull the

position. the

shelf, then slide the shelf back into the oven. This will reaching into the hot oven.

remove a shelf from either

oven,

up on front, and pull out.

are LJesigncd

so when

coming completely out

and

limd on

placing cookware on a shelf,

she]f

Place the cookware on

pull out to stop position, lift

placed

will not tilt when you

food

from

them.

out to the “stop”

‘1

with

correctly

of’

thcm

c1 iminatc

Lower-Oven Shelf Positions

The lower oven has five shelf supports—A (bottom), B, C, D and E (top). Shelf positions for cooking are suggested on baking and roasting pages.

Oven

Use the switch under the upper control panel to turn the

and oft

Lights

I ights

in the upper and lower ovens.

Oven Moisture

your oven hctits

temperature in the

oven may cuusc droplets glass. T() prcwmt (wcn d(mr tbr ot” (wn air out.

ti~rm

heat-up to let the moist

up,

the

change of

the first mi

the air

water

the

door

this, open

the

nutc

The Clock and Timer 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.

push the knob in

Timer

The Minute Timer has been combined with the range clock. Use it to time cooking operations. the Timer different in color than the hands.

Minutes hours are marked up to 4 on the center ring of the clock.

To set the Timer,

the

left, withouf pushil?g

the pointer reaches the number minutes you want to time.

At the end of the set time, a buzzer sounds to tell you time is up.

Turn the knob,

in,

until the pointer reaches OFF

and the buzzer stops.

all

your precise

Ybu’1]

the pointer which is

are

marked up to 30

turn the knob to

in, until

without pushing

recognize

clock

and

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. Preheat oven for at least 15 minutes if preheating is necessary.

3. Place food in oven on center

of shelf. Allow at least 2 inches 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 very 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 for 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 of supports (B& D) 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 black glass door 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

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 may be too thin or juicy.

●

Filling allowed to stand in pie

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 pie crust 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.

shell

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 called for in recipe.

●

Improper mixing of cake.

Cake falls

Tbo much shortening,

sugar

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

●

Underm

●

Shortening too soft for proper

ixing

ingredients.

creaming.

●

Tbo much I

iquid.

COOKIES & BISCUITS

Doughy center; heavy crust on surface

●

Check temperature.

●

Check shelf position.

●

Follow baking instructions

carefully as given in reliable

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.

recipe

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.

Cookware

Bread

Biscuits ( ‘A-in.

Coftcc cake

C’Orn bread

Gingerbread

Muffins

POp(wcrs

Quick

Yeast

brcul (2

Plain

rolls

Sweet

rolls

Cakes

[with(mt shurtcrring)

Angel

Jelly roll SpOnEe

Cakes

Bundt cakes

Cupcakes Fruitcakes

Layer

Layer,

Loaf’

Brownies

Drop

Refrigerator

Rolled ur

Fruits,

Other

Desserts

Baked apples

hstard

%fdirrgs, md

custard

?ies

‘rwzcn Meringue

lne

crust

rw(j

crust

%strv shell

Miscellaneous

laked pntatoes ;ca]lopcd ;Ouftlcs

or muffins

Inaf

bread

tbmi

chncolate

sliced

rice

dishes

thick)

Iuaves)

Shiny Cmlkie Sheet

Shiny Metal satin-finish Cast Shiny Metal satin-finish Shiny Deep

Metal Metal

Shiny

Shinv Oblonc ur

Aluminum Tube Pan Metal Jelly Metal

Metal or Ceramic Pan Shiny

Mcfal

Tube Shiny Metal Pan with satin-finish Shiny satin-finish Metal or

Metal

~ookie Sheet Cookie Sheet

Glass Glass ;asserole Glass VasserOle

Foil spread tO

lass m lass 31ass m

on Oven Shelf

lass SIass Pan

Pan

buttorn

Iron

Glass Pan Pan

bcmum

Metal Muffin

Glass or

Cast

or Glass Loaf Pans m

Glass Loaf Pans

Obkmg

or Muffin Pans

Roll

Ceramic Pan

Metal

Muffin Pans or Glass

Pmr

bottwn

Metal

Pan with

bottom

Glass

Loaf

or Glass

Pans

Sheet

m Metal Pans Custard Cups Or

(set in pan uf

Custard Cups or

Pan on

crust

Satin-finish Metal Pan

or Satin-finish Metal

Satin-finish Metal Pan

or Metal Pan

with

Pans

Irmr

Cups

Muffin Pans

Pan

Loat’or

Pans

hot

Shed

edges

2. Aluminum pans conduct heat quickly. For most conventional glass and baking, light, shiny finishes give

3. Dark or non-shiny finishes, also

Pyroceram@

cookware,

generally absorb heat which may best results because they help result in dry, crisp crusts. Reduce prevent overbrowning. For best oven heat 25°F. if lighter crusts are browning results, we recommend dull

bott~m

surfaces for cake pans foods can b: achieved b; preheating

desired. Rapid browning of some and pie plates. cast iron cookware.

Oven

Temperatures

4000-47s0” 350°-4000

400°-4500

350°

400°-4250

375”

350”-3750 375°-42S0

375°-4250

350”-375”

325°-3750 375”-4000 325°-.350’

325”-350” 350”-3750 275”- 3000”

350°-3750

350”-375°

350”

325°-350” 350”-4000”

400°-4250

375”-4000”

350”-4000 300”-350”

325°

400°-4250 325°-350”

400°-425” 400°-425”

450”

325°-4000 325”-375° 300”-350”

Time,

Minutes

15-20

20-30

20-40” 45-55

20-30 45-60

45-60 45-60

IO-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

13-t6

60-90 30-60 30-75

Comments

Canned,

ret’rigeramd

minutes less time.

Preheat

cast

Dccrcase

350°F.

Dark

browning.

For thin rolls, Shelf’ B For thin

Two Line

Paper liners produce Use individual cakes. If baking shelves B and D.

Bar Use Shelf C 25

Reduce temperature to

:ustard.

Cook bread or rice pudding with custard base 80

Large pies use

TO 1 tu

Custard fillings require lower temperature,

Ikmger

Increase time for large amount or size

about

bake

450”F. for

for 10 to 15 minutes.

metal nr

rnlls, Shelf’

piece

pan is convenient

pan

with

300”F.

and Shelf B

four

cookies t’rnm

tcr 50”F. for more

90 minutes.

quickly

bruwn

I 1 minutes.

time.

biscuits take 2 m 4

irnn pan for crisp crust

5 minutes

glass gives deepest

waxed

layers use

and

increase temperature

400”F.

for

muffin mix.

25 minutes, then at

may

be used.

may bc used.

paper.

moist crusts.

for

small

mix use

same

browning.

300°F. for

and increase time.

meringue use

time.

large

400°F.

fnr

water)

Pan

Shelf

Positions

B, C

B, A

B B

A, B

A, Et

A, B B. A

A, B

B, C

B, C B, C

A, B, C

A B

B B

A, B, C A, B, C

—.——-

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 vour meat. Roasting is easy, just

f~llow

these steps:

Step 1.

Position oven shelf at second from bottom position (B) for small size roast (3 to 5 Ibs. ) 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

Step

4: Most meats continue to cook slightly while standing after being removed from the oven. Standing time recommended for

baste the meat. Select a pan as roasts is 10 to 20 minutes to allow close to the size of meat as possible. roast to firm up and make it easier (Broiler pan with rack is a good

Dan

‘

Step

for this.

)

Turn OVEN TEMP to

desired temperature. Check the

G~ide

Roasting

and approximate

. .

for temperatures

cooking

times.

to carve. Internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired, remove roast from oven

5° to

less than temperature on guide.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without

thawing, but allow 15 to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time h- larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

10°F.

Roasting Guide

Type Meat

Tender

cuts:

sirlc)in

Lomb Icg or b(mc-in sh{wlder*

Veal sh(mldcr, leg or Pork loin, Ham, prc-ccmkwt

Ham,

*F(Jr boneless r[~llcd masts

thick, given

Pnultry

Chicken or Duck Chicken

Turkey

rih, high

lip, rump

rib or shoulder*

raw

add

tc)

above.

picccs

qwdity

{Jr top r(wnd*

loin*

10 minutes per

over 6-inches

lh, to times

oven

Ikmperaturw

325°

325”

325°

375”

325”

l)nneness

Rare:

Medium: Well

Llmc:

R:irc:

Medium

Well Dtmc: Well D(mc: 35-45 Well EXmc: To

Warm:

Well

Done:

Well

Dtme:

well

Done:

Well Done:

Approximate Roasting in Minutes

to 5-lbs.

24-30 29-33

35-45 21-25

25-30 30-35

35-45

18-23

Under 10

27-35

3 to 5-lbs.

35-40

30-35

10 to 15-lbs. 16-22

minutes

lbs.

per

Pound

pcr

lb.

(any

‘rime

6 to tl-lbs.

18-22 22-2s 28-33

20-23

24-2X

28-33

30-40” 30-40”

weight)

10 to 15-lbs.

24-27

over 5 Ibs.

30-35

Over

13-19

Ibs.

Internal

‘Iiunperature “h’

1300-

1’$00

I 500-1

60”

1700- 185” I 300- 140’”

1 50”-

If)()”

I 70”- I x5” I 700-1

N)”

170<’- 180” I I 5“- I

25”

I 70’”

I 85°-

1900

I 85”- 190”

In thigh:

I 85°- I

90”

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

specially designed broiler pan

and

rack

that allow dripping fat to drain away from the foods and be kept away from the

gas flame.

the

high heat of

Distance from the heat source may

changed by positioning the broiler

pan

and rack

positions in the broiler

on one of three shelf

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

If meat

edge,

both about 2 inches apart, but don’t

cut

into meat. We recommend that you trim smoking, leaving

l/8-inch thick.

Rcmove

from broiler

place food on rack.

Pull out broiler pan in compartment. Placing

fbod

browning of food, but also increases spattering and the possibility and meat juices igniting.

foods, turn OVEN TEMP knob BROIL. Note: Chicken and ham

are

broiled at a lower setting in

order to cook food through without overbrowning it.

5. Turn most cooking; (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

Turn OVEN TEMP knob OFF. Remove broiler pan from compartment and serve food immediately. Leave pan outside compartment to cool.

hus

fat or gristle near the

cut vertical slashes through

fat

to prevent excessive

layer about

broiler pan and rack

compw-tmcnt and

drawer

and position

closer to

flame

increases exterior

broiler door and, h- most

fc~ods

once during

fats

Broiling Tips

● Use tongs to turn meat

pierced meat loses juices.

Broiling Guide

@mntity

andlor

k’()()d Bacon

Ground Beef

well Lh)nc Beef

Steaks

Rare

Medium

Il]nc

Well

R:Irc

Medium

Done

Well

(’hickcn (4500)I

Bakcq

Prnducts

(T(ms[) or

Bread

TOiister POstrics Enxl

ish Muffins

h’ish

Ilmn slices Prcctl(~kcd

Pork chops

Well D{)nc

I.mnb

Medium

Well

Mcclium

Well

Wieners,

similar

Suusagcs, hrutwurst

(450”)

chops

Dmw

[k)rrc

prccookcd

Thickness

l/~-lh. (about

din

l-lb. ‘Yz to X

l-in. thick

( I I

1 ‘Y-in. thick

(2-2

whole

(2 to 2 split Iengthwist

2-4

I pkg.

~-split

2-4

l-lb. I“illcts ‘% to

l/~-i r]. thick

l-in. thick

( 2 (l-in. thick),

tihuu( I Ih.

(1 inch)

ahout I 2

(1 ‘/~ inch).

ahnut

I -Ih.

slices)

putties)

-in.

‘Yz Ihs.

)

‘Y, Ihs.

)

l/,

-lhs.

slices

(2)

‘/2

in. )

()- I 2

Ih.

pkg. ( 10)

thick

oz.

over—

Rroil

Wsition

(’

B B

. Steaks and chops should be at least 1 inch thick

results. Pan

Ist Side

I’inw,

Iinutes

B B

C B B

30-35

13-16

C“

3 1/2

9-I()

~.j

3-5

10 10

!nd

Side

I’ime,

Minutes

7-x

7 5-6 8-Y

6-7

]~.1~ 16-

I x

25-30

[/2-1

Dn nc~t

turn Over.

4-5

9-12

4-7

4-(>

1~. 14

1.2

Comments

Arrange

Space

take

Stcztks less thim

through belbrc brmwring.

Pan t“rying Slash

Reduce pm sictc

Brush butter.

lirs~ and hroil

Space mul”t’ins

with butter if

Cut through back otshcll, spread t)pcn. Brush before find alter

Handle Brush with

and

Prchca[ hrt~ilcr to incrc:isc

hmwning.

Incrcmc times I{)r I

Slash

Ildcsircd, Icngthwisc; cut

picccs

for best broiling

broil

thinner ones.

single layer.

evenly. Up to 8

~b(wt same

1:1(.

evenly. Place English

during

Y-in. thick

lit.

time.

I-ire

recommcndccl.

times

atxmt 5 to

li)rcut-upchickcn.

cw+h

side with

Broil

with

skin side dmvn

with

cut-side-up

’cksircd.

with

hdl’time.

and

turn

very ctircl’ully.

lemon

cxmking il”dcsircd.

5-K) min. pm side

{~r h{mw cured.

split

s:~us:Igcs

ink) 5 to

pdttics

c(l[~k

min

nwltcd

dmn’ clt)scd.

tinct hrush

nwltcd huller

butter

Iwfi)rc

hall

6-in.

Page 14

Care and Cleaning

Proper care and cleaning are important you efficient

service. Follow these directions carefully in assure safe and proper maintenance.

Before cleaning any part of your

range,

POWER TO THE RANGE

fuse box or circuit breaker panel, or pull the range power cord plug

from the electric outlet.

your range will give

and

satisfactory

caring for

DISCONNECT ELECTRIC

it to help

at the

Special Care of ContinuousCleaning Oven Interiors

Ybur range has ContinuousCleaning ovens that clean themselves while cooking.

inside of the ovens-top, sides, and back—is finished with a

coating

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 “tunnels?’ This rough

finish tends to prevent grease

spatters from forming little beads or droplets which run down the side walls of a hard-surface oven

liner leaving unsightly streaks that require hand cleaning. Instead,

when spatter hits the porous finish

it is dispersed and is partially

absorbed. This spreading action increases the exposure of’ oven soil to heated air, and makes it somewhat less noticeable.

Soil may not disappear completely

and at some time after extended

usage, stains may appear which

cannot be removed.

The special coating works best on small amounts of spatter,

well with larger spills, especially sugars, egg or dairy mixtures.

which cannot be cleaned

which is dark in

The

speciul

not as

The special coating is not used on oven shelves.

cleaned

damage to the special coating.

outside

Shelves should

the oven

to avoid

To Clean the Continuous-Cleaning Ovens:

Let range parts cool before handling. It is recommended that rubber gloves be worn when cleaning range parts manually.

Remove shelves and cookware.

3. Soil

operating the oven 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 D URING THE

OPERATION OF THE OVEN, THE

DOOR. WINDOW AND OTHER RANGE

SURFACES WILL GET HOT

T() CAUSE BURNS. DO NOT TOUCH.

occurs on the porous surface, as soon as practical after the oven has cooled, remove as much of the soil

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.

rub or

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

starting at the edge of the ring and working toward the center.

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

clog, and mar the porous surface and reduce its ability to work.

visibility maybe reduced by

450°F. Close

ENO(JGH

Ifa spillover

possible using a small amount of

scrub

or heavy soiling

Do not

with paper towels,

blot it

with a clean sponge,

These products will spot,

Do not scrape the porous surface with a knife or spatula—they

permanently damage the finish.

could

Outer Enamel Finish

When the range is cool, wash the

enamel finish with mild soap and

water or applied with a damp cloth. Rinse the surface with clean water and dry with occasionally apply a thin coat of mild cleaning wax to help protect the finish.

There are 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, foods with high sugar content, clean them up as soon as possible. If allowed to remain, these foods could cause a dull spot. Also, no matter how stubborn the never use harsh abrasive They could permanently the enamel surface.

mild abrasive cleanser

soft cloth. If’ you wish,

number of’ precautions

C(C

. )

hod

stain,

clcanscrs. darnagc

Control Panels

It’s a good idea to wipe the control panels clean after each use of the oven. For a more thorough cleaning, the control 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.

Don’t mix up OVEN TEMP knobs. The one with BROIL printed on it belongs in the lower position.

Do not use abrasive cleansers, strong liquid cleaners or oven

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

Page 15

Range Top Burners

The

holes in the hurriers must be kept clean at ignition and an

tlimlc.

Clean especially after which

Burners 1

Note:

pair in wobbling

Remove and

screws

out.

This d mounting bracket under burner pair.

T() rcnl(wc the

burner in u solution of’ a product

used ii)r

makers. Soak the burner

minutes. It’ the

rinse off’ s(xip and water cleanser uncl fi damp

E)()

not

automatic d

tbod

soil

und

the caustic action of the dishwasher detergent

the

burner heads.

Bek)rc

putting the burner back, dry it thoroughly by setting it in a warm

(wcn for 30

back in the range, making sure it is

properly seated on the mounting

bracket

till

times

for proper

even, unhtimpercd

the

burners routinely

and

bad spillmwrs

could clog

these

holes,

itl out ibr clcuning.

Two screws

place to keep

oround

hold etich

them

burner

from

during shipment.

discard the shipping

and

ift

the burners up

isengtiges

thcm

from

each

burned-on

cleaning the

inside

food

food,

soak

k)r

doesn’t

coffee

completely, scrub it with

or a mild abrasive

cloth.

tittcmpt to clean

ishwash

can clog

burners in

cr. Loosened

burner holes.

can dimmge

minutes. Then

and

is level.

place

and

the

Burner Grates

Grates should be and, of course, after Wash

them

rinse with grates with

back

the range

get rid of burned-on

the

grates in u slightly diluted

liquid cleanser. Although they’re durable. the

grates will gradually lose their shine, regardless of the best

you

can

cive

~heir coitinual

temperatures.

not

operate

extended period of time without cookware on the grate. The finish

the grate may chip without

cookw:

ire to absorb the heat.

When replacing pair of grates. the irregular sides should

interlock in

the

middle as _

shown at right.

washed

regularly

spillovers.

in hot, soapy water

clean water.

cloth-don’t put them

Dry the

wet.

fmxi,

soak

care

them. This is due

exposure to high

a burner

tor an

and

Drip Pans

and

Remove the grates

lift out

chrome drip pans. Wash thcm in

hot, soapy clean, hot water dry with a

water.

Rinse thcm with

and

polish them

cloth. Never

use abrasive cleaner or steel they ’11 scratch the surface. Instead,

soak

the drip pans

f{)r

about minutes in slightly diluted liquid cleanser or mild solution ammonia ammonia to one After soaking,

and

water (1/2 cup

gal Ion of

wash

them in hot, soapy water. Rinse with clean water

and

polish with a cloth.

When replacing drip pans. the

notch

on the rear pan and the on the should meet in the middle.

front

notch

pan

the

woo-

water).

Page 16

Care and Cleaning

(continued,

Lift-Up Cooktop

Clcun

the area under

ottcn.

Built-up soil, especially

grease,

T()

c(x)ktop muy

supported by locking arms that

c:itch

[he

before raising the cooktop.

rcmove

grasp the

and Iifi. Af’tcr

with hot, mild soapy water clean place. Lift up a little to release locking arms

while

may catch

make

Way Up.

sure

careful not to pinch your fingers.

clctining emier,

be 1

and hold

cleaning under the cooktop

clo[h,

guiding the

the top when it’s

all

burners

the

grates and drip pans,

front sides

put the

and

the

cooktop

fire.

the

iftd

up and

are

turned off

ofthc

cooktop

and u

cxx)ktop btick

push thcm in

top

back down.

entire

Then

the

till

Removable Lower Oven Door

The oven door is removable to make the interior more accessible for replacement

\, ,

$’

‘\,

Open

the

oven door fully and remove hold the

C1OW

position (at and

the hinges. (Due to of’ insu of the door, it is heavy. )

Jotc:

between the spring

oven door

snap back and pinch fingers.

To replace

hinges are in the “out” position. Position the slots in the bottom of’

the door squarely over the Then lower the door slowly and evenly over both hinges time. If hinges snap back against the oven frame, pull them back out. When the door is in position, open it fully and insert the two Phillips screws.

NOTE: DO NOT

TO REMOVE THE UPPER OVEN DOOR.

the

cioor

the door to

lift the door straight up

Iation and the

Bc careful not to place hands

ofthc

lamp bulb.

----

REMOVE

two Phillips screws that

to the hinges. Then

the

automatic stop

about 3 inches

the large

hin~e and the

fhmc.

The hinge could

the

door, make sure the

ATTEM~

open),

and

off

amount

construction

hin.gcs.

the

same

Oven Shelves

Oven shelves may be cleaned with

mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with 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.

a clean

Removable Upper Oven Shelf Supports

Shelf’ supports in the upper oven arc removable the continuous-cleaning oven.

Rcmove the oven shelf. Then upward on the shelf supports, swing the bottoms of the supports toward the center of the oven and take them out. Clean the supports

in the same manner as you clean the shelves.

fc)r

cleaning outside

Iif’t

Broiler Pan & Rack

After broil rack and carefully pour off the grease. Wash and rinse the pan 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. Burned-on foods will then soak loose while the meal is

being

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

drawer.

ing,

served.

remove the broiler

and

Page 17

Removable Oven Bottoms

The

bottolm

panel in each oven is

removable

panels

USC

effective cleaners to clean up

excessive spillovers or remove soil

baked

never be used near the special porous ceramic oven interiors.

To remove the lower oven bottom:

Remove

2. Remove the two knurled down screws at the rear of the oven

screws

hand. usc a screwdriver.

To lift out the oven bottom panel,

place

bottom up and back until it is clear of the I ip at the front.

Then lift the bottom up and out.

replace the bottom, place it in the oven with the back raised about

to 8 inches or until you can insert the front of the oven bottom under the hold-down lip at the front. Then push the back of the oven bottom down fully into place on the metal flanges and insert the hold-down screws.

for

cleaning.

must

be removed when you

onto it—cleaners that should

the oven shelves.

arc

too tight to remove by

your fingers in the slots in the

and

lift the rear of the panel

These

hold-

To remove the upper oven bottom:

Remove the oven shelf.

Pull bottom forward and out

of oven. The oven bottom in each oven has

porcelain enamel finish. To make cleaning easier, protect the oven bottoms from excessive spillovers. Place a of aluminum than the rack to catch should not completely cover the rack as this would cause uneven heat in the oven.

small

cookie sheet or piece

foil

slightly larger

baking

dish on a lower

a~y boilovers.

Aluminum Foil in Oven

DO NOT place a sheet of

aluminum foil on the bottom of either oven. If you do, your foods may not cook properly. The oven finish may be damaged. And there may be outside surfaces of the oven.

increase in heat on the

Oven Light Bulb Replacement

Before replacing any light bulb, disconnect electric power to the range at the main fuse or circuit breaker panel.

completely before removing it. Do not touch a hot bulb with a damp cloth—the bulb will break.

Replace a burned-out bulb with a high-temperature appliance bulb of the same wattage.

Let the bulb cool

Lower

Oven:

(bulb) is covered with a glass removable cover which is held in place with Remove oven door, if desired, to reach cover easily.

To remove:

●

Hold hand under cover so it doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS.

●

Replace bulb with 40-watt home appliance bulb.

To replace cover:

●

Place it into groove of lamp receptacle. Pull wire bail forward

to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is

in depression in center of cover.

●

Connect electric power to range.

Upper Oven:

located on the right wall of the oven. To replace it, remove the screw on the frame in front of the light and take out the frame, gasket and glass shield.

After replacing the bulb, reinstall the glass shield, gasket and frame

in that order.

The oven lamp

bail-shaped wire.

The light bulb is

(con f[nucd nexl

pu,fy)

Page 18

Cleaning Guide

Note: Let range parts cool before cleaning.

PART

Broiler Pan and Rack

Control Knobs

outside

Glass Finish

Metal, including Side Trims and Trim Strips

Outer Porcelain Enamel Finish

~dinted

Surfaces

Inside oven Lower Oven Only

oven Top, Sides and

Donr*

Interior*-

Back

(CAUTION: use, light bulbs

bccmnc break moist cloth

When cleaning, warm lamps with

warm

touched

When

crmugh to

tnwel.

can

with

tivnid

cleaning

cloths. )

MATERIALS 11) USE GENERAL DIRECTIONS

●

Snap

and

●

Water Drain

SOap-

Filled Scuuring Pad

Cmnrnmcitil

Oven

Clewtcr

lat.

bmilcr compartment tn w~ter and rninutcs. Wash; scuur

cool pan and

spread

cloth

rack slightly.

cnol.

) Sprinkle detergent mr

m paper

rscccssary.

tnwel

Rinse

river

(Do not ICI sniled pan and rack stand

pan

the rack.

m]d

dry. OFTION:

and

Let

pan and rack

alsn be cleaned in a dishwasher.

● Mild

Swtp and

Water Pull nff

●

SOap and Water

●

SOap and

Water

●

Paper Towel

● Dry

Cloth

●

Soap and Water

●

SOap and

Water

●

Swip and Water

●

Scmp-Filled Scouring

●

Cmnmercial

● Stiff Bristle

Oven Cleaner

Nylnrr

Pad

Brush

knobs.

Wash

match

flat area un the knob and

Cl&m outside ot’cooled

ammonia.

dry clnth.

while

Wash

It’ knobs

cleaning.

Wash. rinse, and mnmmria, acids,

Avwid clctming powders t)r harsh

spill (m the When the

wasb

Use which

To clean lower (wcn donr; remove

rnatcria[s, and rcplucc

OVEN

Cool bel(we

If heavy using a

chmgc it frequently, keeping it as

towels. clnths,

they will

range

surface has cnoled, wasb and

witb

smrp and

mild

solutiun

may

scratch m mar surf

DOOR.

cleaning.

sniling has occurred nn thepmwus .w~~i~rc, remnvc as

small arn(mnt 0!’ water

leave

it dries, apply water

and working

For

towml the

special cleaning instructions, see

gently but dn no{ s(]ak.

black glass

other glass

tben

while it is

with

are

rcmnvcd,

polisb

with a dry

ccrmmercial oven clcarwrs

abrasives

hot,

usc it dry

water when

soap and water. D() not use any h~rsh

’hce.

it.

1X)

NOT ATTEMPT TO

md a

spmrges.

D(J n~jr

the mm

or unsightly lint mr

again ml bl~j(

ccntcr.

Dry

shalt.

door with a

cloth

dampened in

not allow

cloth,

rinse.

UX)ICCI and

(set!

page 16),

stiff’

bristle

clean m

rub or scrub witb

and return cnntrnls to range

glass clcmrer thul dt)cs IN}( cwrtain

s(npy

water to run

N(Yr (JSE

which

may damage

whicb may

paper towel or cloth t{)

then rinse.

possible,

scratch the

For other

spills, such as

Polish

clean

with

REMOVE THE UPPER

nyl{m

brush.

and be

paper towels. cloths nr spmrgcs, since

finish. If” water leaves a white ring (m

it with I

clean spmrge,

page

14.

starting at the edge nf”

rack.

Fill

The brniler

(wen tlr

tbc p:in

with warm

stand fur a

pan

and rock nuty

making

water.

Rinse and p(]lish

dnwn inside tbc surtiice (i

steel

WOOI,

abrasives.

the finish.

enamel.

wipe up right away.

with dry

It”acids

fat

sputterings. etc.,

cl~~th.

abrasives or cleaning

wry

and

all mcnti(med

much nfthe

Use water

sure m

soil

sparingly

blot

it up with paper

the

tiiw

sure

with

glass

SINWICI

powders

pmssiblc

und

finish as

ring

Removable oven Bottom

Surface Burner Grates

Chrome-Plated Drip Pans

Burners

Shelves

of’

*Spillage

being taken

marinades, fruit juices, and basting materials containing acids may cause

not tn touch

● Snap

●

Swsp-Fil

(Nm-metallic)

●

Soap and Water

● Soap-Filled

(Nm-metallic)

●

Snap

● Stiff Bristled Brush

●

Soap-Filled

(Nm-metallic)

●

.%lution for Cicarsirrg

Inside of

● Snap

● Mild

● Damp Clnth

● Snap and

● Soap-Filled

●

Cmnmerc ial

any hnt

pmtimr of the nvcn.

and

Water

led

Scnuring Pad

Scmrring f%d

and Water

Scouring

Coffee

and

Water

Abmsivc

Water

Oven Cleaner

Pad

Makers Cleanser

Scnuring Pad oven top.

When the surface is cool, clean and

The uvcn buttom

directions

Lift

out

detergent.

Wash alter each

rcmnvc

with

scnuring pad to

Wipe

off

and

soak

coffee

with

soap

nvcn for 30

Remnve

rcmuvc

darkening and discoluratim. When using

sbelf and check for

panel

for

ckming as explained

when

cnol. Smsk

Scmrr

“burned-on” spatters, use

burner

them

for

makers, such as Dip-It brand. If

and water nr a mild abrasive cleanser and a damp clnth. Dry burners in d warm

minutes

shelves and clean them outside nf the

sides and back. Use any and all mcntimwd materials. Rinse thoroughly tn

all materials after cleaning.

5 tu 10 minutes

with materials

cnnking so

unnoticed spatter will

prevent scratching

heads, [f heavy spillcwer

20 [n 30 minutes in

before

returning them tn the

discc~loratimr befbre

can be removed for

discdoratirm.

rirssc.

Spilkwers

easy ckmirrg (see

above for Pnrcelain Enamel Finisb.

it”dcsircd

mcrrti(mcd bcrc to rcnmve

any nr

in warm

all cleaning

ot’the surt’iwc.

occurs.

solutimr of hnt

soil

does nut rinse oft’ completely, scrub burners

solution

burned-on kmi particles.

nnt

“burn nn” next

matcriids nwmtiwscd.

remove

burners

water

and prmfuct Ihr

range.

uvcn tn avoid

N~E:

%me

fbr first

completely cleaning.

shwrld be

damaging the specially

cmrnnercial oven

time, test

blntted up immediately, with care

page

cleaner on

17). Use the same

of dishwasher

time ymI cook.” T()

Rub

/i,y}7

frmn range (SW page

cleaning inside

cleaners

cause

small part

t)t’

//J

15)

ct)ated

Page 19

Minor Adjustments You Can Make

11”

0“

Oven

Door Height

Adjustment

Rcpcatcd

can

itscl Inay CI(MC

and

openings

cuuw

the

flut of” ad j

ighcr

the

ci(x)r Inay not seai propcriy.

ad<just

the height of the door:

and

(wcn

door to

ustmcnt.

than

closings

one side

the ~Jthcr,

Rcnltwc [ilc ~ioor” (SCC page i6).

work

Oven Burner Air Adjustment Shutter

The

air adjustment shutter

oven burner

rcguiatcs

air to the flame.

The shutter

for

the oven burner is near the back waii of the oven behind the

reach

the oven bottom

broiier drawer.

the shutter,

(page i7)

burner baffle.

ad,just

the flow of air to the

burner,

screw and

ai]ow

ioosen

the Phiiiips head

rottitc

the shutter

more or iess air into the

burner tube as needed.

and rotate shutter

the

flow

remove

and the

for

the

Oven Burner Air Adjustment Shutter

The shutter burner is on the right side of the burner under the oven bottom straight out,

i(xwm

the shutter

adiust

When the shutter is propcriy

ad<lusteci, appmx

for

the upper oven

the (wcn

the Phiiiips

and rotate the

flow of

air to the

the flame wiii

imateiy as

bottom.

hewi

burner.

shown

screw

shutter

i(x~k

ai-wvc.

Puii

tc)

Witil a thin-biacicd

turn

[hc screw

screwdriver,

the opening at

the top of” each ci(NJr hillgc.

ciockwisc to

ruise

3. RcpiJce

iowcr,

each sicic

the

door,” ciosc

cx)untcrciockwisc

of”

the door.”

check ai ignmcnt and ~i(mr

Turn

it,

seal.

anci

To determine if the burner flame

is proper,

flame shouici

cones with no the baffle is back in

flame

iight

the burner.

have i/2° to 3/4”

yeiiow

wili resettie.

The

biue

tipping. When

piace, the

Page 20

Minor Adjustments You Can Make

Oven Thermostat Adjustment

(continued,

The temperature control in 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 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 marks opposite a

pointer.

\SE–LOW&

~oIG+

Note position of

pointer to marks

before adjustment

your

Loosen only locking screws

th(

Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in

the direction of arrow

Each mark will change the oven

temperature approximately 20°F.

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

After the adjustment is made, press skirt and knob together and

retighten

but be careful not to overtighten.

Re-install

check

Note: After an adjustment has been made to the lower OVEN TEMP knob, 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.

Note: Whenever knobs have been removed from oven control panel,

be sure to reinstall the knob with BROIL printed on it to the lower oven knob stem at the bottom of the upper control panel.

screws so they are snug,

knob on range and

perfbrrnance.

fc~r

LOWER.

Page 21

—

4!s

:-=

Use This Problem Solver

Questions?

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT

NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES ROAST OR BAKE PROPERLY

DOES

NOf

POSSIBLE CAUSE AND REMEDY

●

Plug on range is not completely inserted into the outlet receptacle.

●

Circuit breaker in house has been tripped or fuse has been blown.

●

Oven controls are not properly set.

●

Light bulb is loose.

. Bulb is defective. Replace.

●

Switch which operates oven lights is broken. Call for service.

●

OVEN TEMP knob not set at BROIL.

●

Food is being cooked on hot pan.

. Cookware is not suited for broiling.

●

OVEN TEMP knob not set correctly.

. Shelf position is incorrect. Check roasting, baking and broiling pages.

●

Oven shelf is not level. . Wrong cookware is being used. When roasting, pan is too small. . Foil tent not used when needed to slow down browning during roasting.

●

MOISTURE INSIDE AND OUTSIDE OVEN

TOP BURNERS DO

N(YT

LIGHT

Be sure oven vent duct is not blocked or covered.

●

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

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

. Burners may not be fitted correctly onto mounting brackets. Remove and reinstall

them properly.

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

800.626.2000 consumer information

service

Page 22

Notes

Page 23

If You Need Service

obtain service,

on the back page We’re

proud

want you to be pleased. If reason you are not happy with the scrv ice you receive, here arc three

steps to

FIRST,

follow for

contuct serviced your appliance. Explain

why yoLI are not pleased.

this will

cases,

NEXT,

write

your phone number-to:

all

it’

you

the

Manager,

Hotpoint

Appliance Park Louisville, Kentucky 40225

FINALLY, it’ not resolved, write:

Major

Appl

Consumer Action Panel

’20 North W’ackcr Driv~

Chicago, Illinois 60606

scc

your warranty

of this book.

of our service

and

for

some

further help.

the people who

most

solve

the

problem.

arc

still not

pletised,

detuils—including

Consunler Relations

your pr(~blcnl

is still

iancc

Page 24

YOUR HOTPOINT RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period,

WHAT IS COVERED

WHAT IS NOT COVERED ●

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of

charge, parts and service labor

in your home to repair or replace

any

part of

because of a manufacturing defect.

servicetripstoyour

teach you how to use the product.

Read

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

The GE Answer

800.626.2000 consumer information service

● Improper installation.

the

range

your Use and Care material.

that fails

home~o

Center@

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 vou must ship the product 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 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.

● Replacement of house fuses or

resetting of circuit breakers.

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

. Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

to’the

service ;hop

NOT

RESPONSIBLE

~av

Caret)

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

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

Ei%i!H

3.89

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

Warrantor: General Electric Company

ttmPoINr

RGH647GEJ

GE RGH647GEJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual