GE RJ739 Use and Care Manual

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TIomemakjer:

Table of Gontents

USING YOUR OVEN

Baking, Guide . . . . . . . . . . . . . . . . . . . . . . ...7

Broiling, Guide . . . . . . . . . . . . . . . . . . . . . ...8

Minute Timer, Clock, Automatic Oven

Timer, Appliance Outlet . . . . . . . . . . ...4-5

Roasting, Guide . . . . . . . . . . . . . . . . . . . . ...9

Roast-RightMeat Thermometer. . . ...10-11

Rota-Grill Rotisserie, Useof

Aluminum Foil . . . . . . . . . . . . . . . . ...12-13

Rota-Grill Cooking Guide . . . . . . . . . . . ...14

UsingYourOven, Aluminum Foil. . . ...5-6

HOW TO CARE

Broiler Pan, Use of Aluminum Foil. . . ...17

Careof Your Range . . . . . . . . . . . . . . ..15-17

Cleaning Chart, Parts, All Finishes. . . . . .Z2

Lamps, How to Replace . . . . . . . . . . . . ...16

Oven Thermostat, Adjusting. . . . . . . . . ...17

Porcelain Enamel . . . . . . . . . . . . . . . . . . ...15

Self-Clean Oven . . . . . . . . . . . . . . . ., ..18-21

GENERAL

Before You Call For Service . . . . . . . . . ...23

Model and Serial Number Imcation . . ...23

Warranty Information . . . . . . . . . . . . . ...24

FOR YOUR RANGE

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.,.-. - ---- .- -..... ..- .- —.—.-——....—..,.--.——.—

_... .

Tez@e (jhart

The following chart is designed to serve as a guide to the features found on the ranges covered in this book. Hotpoint reserves the right to change materials and specifications

. .

without notice.

CONTROL PANEL

Light

Oven Set Oven Cycle Clean, Lock

Automatic Time Center

OVEN

Straight Shelves Offset Shelves

Interior Light Broiler Pan and Rack

Self-Clean Oven

Full Size Companion Oven Full Size Companion Oven—

Removable Panels Rota-Grill Rotisserie Roast-Right Meat Thermometer

2 x x x

1 1

x x x

2 x x

2 1

Upper

DOOR

Window

Solid Removable

Page 4

The Minute Timer has been combined with the range clock. Use it to time all your pre-

cise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

turn the center knob, without pushing in. For precise timing, move pointer past desired time, then turn it back to number of

minutes needed. (Minutes are marked, up to 60, in the center ring on the clock. ) At the end of the set time, a buzzer sounds. To stop

buzzer, turn knob without pushing in, until pointer reaches OFF.

push in the center knob and turn the clock hands to the correct time. (If the Minute Timer pointer should move also, let knob

out, turn the Timer pointer to OFF. )

The automatic oven controls are designed

for the homemaker who can’t be tied down

to being in the kitchen or at home at specific

times to turn an oven or appliance on or off. These controls can be preset to start and stop your oven. Or, if you prefer to start the food yourself, the timer will take over the

job of turning the oven off.

To set the automatic oven timer, use the two dials next to the clock, marked START and STOP. Each dial is marked off in 15 minute segments and numbered by the hour. The pointers on these dials can be moved only when knob is pushed in. (When the pointers are turned you can hear a “ratchety” sound. )

If pointer can be turned it means knob has been pushed in and pointer has been set. To

be certain knob is in out position, turn knob so pointer is at time showing on the clock. Knob will pop out and cannot then be turned. (Note: Before

YOU set these dials) be

sure the hands of the range clock show the correct time of the day. )

Page 5

A.B.TO SET OVEN TO START AT A

LATER TIME, DO AS FOLLOWS:

Set START time. Push in knob on

1. START dial and turn pointer to time

you want oven to turn on. The illustration shows START pointer at 3:30.

Set STOP time. Push in knob on STOP dial and turn pointer to time you want oven to turn off. The illustration shows the STOP time at 6:00.

C. When food is removed from oven turn

OVEN SET TO OFF.

*OVEN INDICATOR LIGHTS at TIMED BAKE setting work differently than they do at BAKE setting. Do not be concerned if no light appears. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

Cooking !F%ds Auto= matkdly, Using Your Oven Timer

a.b.Turn OVEN SET* to TIMED

3. BAKE.

Turn OVEN TEMP* to proper temperature for food to be cooked. Place food in oven, close the door and automatically the oven will be turned on and OHat the times you have set.

TO SET THE OVEN TO START IM-

MEDIATELY AND TO TURN OFF AUTOMATICALLY AT A LATER TIME, follow only A 2 and A 3 above.

Meats, fruits and vegetables generally take well to automatic cooking. You can cook one food, or several foods together as long as they require the same temperature and time. However, foods of a highly perishable nature, such as milk, eggs, fish, stuffings, poultry, and pork, should not be cooked automatically unless standing time in the oven is not more than 2 hours before and about 2 hours after cooking of these foods. In all cases, no matter what the nature of the food, unless cooking is to start immediately, foods should be thoroughly chilled in the refrigerator be-

fore placing in the oven.

Your oven is designed to give you top results in baking, roasting, and broiling when used

as recommended.

1. Look at the controls. Be sure you under-

stand how to set them properly. See direc-

tions for the Automatic Time Center so you will understand its use with the controls.

2. Check oven interior. Look at the shelves. Practice removing and replacing them properly, to give sure sturdy support.

3. Read over information and tips that follow.

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

acquainted with your oven.

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[Tking~i5gr Oven]

SHELF POSITIONS

Ovens have 4 shelf supports and shelf positions are suggested on baking and broiling pages. Number 1 is top position, number 4 is bottom position. - “ -

Oven Controls

The controls for the oven are marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIMED BAKE, BROIL,

(and on oven of model so equipped, CLEAN, ROTA-GRILL) and OFF. Setting the knob to the desired operation automatically activates the proper heating units.

OVEN TEMP maintains the temperature you set from WARM (150° ) to BROIL

(550° ). A cycling light near this control glows until oven reaches the selected tem-

perature, then goes on and off with the oven units (s) during cooking. PREHEATING

the oven, even to high temperature settings is speedy—rarely more than about 10 minutes. Set controls and when the light goes off, oven is at selected temperature. For baking

cakes, pies, breads, etc., preheating usually is recommended. For cooking meats, casseroles and vegetables, preheating is usually not necessary.

Oven Interior

SHELVES

The shelves are designed with stop-locks so

that when placed correctly on the shelf sup-

ports, (a) will stop before coming completely

from the oven, (b) will not tilt when removing food nor when placing food on them.

TO REMOVE shelves from the oven, when cool, lift up rear of shelf, pull forward with stop-locks along top of shelf supports. TO REPLACE shelves in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall into

place. When shelf is in proper position, stopIocks on shelf will run under shelf support when shelf is pulled forward. Some models have straight oven shelves; others have a

straight and offset shelf. When offset shelf is

in place, the surface is below shelf support.

This allows flexibility when using the oven

for broiling or for oven meals. For ease in

placing or removing food pull out shelf as far

as it will go. Shelf stops prevent shelf from

tipping. See directions for replacing and re-

moving shelves.

LIGHT “

The light comes on automati-

cally when the door is opened. Use the switch near the handle, of models with window door, to

turn the light on and off when

door is closed..

Common Sense

. ALWAYS be certain parts of oven are cool before touching them with hands unprotected by a potholder.

. ALWAYS use dry potholder, not a moist one, nor a trailing cloth, to prevent burns from steam.

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

. ALWAYS let rush of heat or steam escape from heated oven.

(a) before leaning into oven opening, (b) before removing or placing food in oven.

. DO NOT use the oven to “take the chill off” surrounding area. Surfaces nearby might not withstand the resulting heat.

● DO NOT heat an unopened glass, metal

or other type container of food in the oven. Build up of pressure may cause container to burst and cause serious personal harm or damage the range.

. DO NOT touch heating unit with potholders when handling shelves or food in oven. Coils may be hot even when they do not glow red. To pull out or push in shelf, place potholder at CENTER, protecting fingers on TOP of shelf and enough of pot-

holder UNDER shelf to protect thumb.

. Do not use pieces of aluminum foil on shelves or other surfaces of the oven to catch spillovers or to delay cleaning: the automatic cleaning feature of your oven makes

this unnecessary. Also see Care Section for other uses of aluminum foil in oven.

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f13aking

1. Use tested recipes from reliable sources.

Measure ingredients accurately and combine

carefully. Use correct size baking utensil.

2. Place shelf at position suggested on

Guide

-1

3. Close oven door. Turn OVEN SETto BAKE

below.

Baking

and OVEN TEMP to temperature on recipe or on Baking Guide. Preheat oven. The light near

OVEN TEMP goes out when oven has preheated to set temperature.

4. Place food in oven being certain to leave about l-inch of space between pans and walls of

oven for good circulation of heat. Close oven

*BREADS, QUICK’

Eiscuits ‘

Coffee Cake Corn Bread Gingerbread

Plain Muffins

**Popovers

Quick Loaf Bread

*BREADS, YEAST

2 loaves

Rolls, plain Rolls, sweet

. .

3, 2

.3,4

3 3

4, 3

3 3

4, 3 4, 3 3, 4

425-475

350-400 425-450

350

400-425

375

350-375

375-425 375-425

350-375

“CAKES

(without shortening)

Angel Food

Sponge

Jelly Roll

4 4

325-375 325-350 375-400

*CAKES

Cupcakes

Fruit Cakes Layer Layer, Chocolate Loaf

*Use shiny aluminum utensils for best results.

Pans with dull finish on bottom best for bread and cakes.

**Use satin-finished (anodized) aluminum or glass utensils for best results.

tPlace frozen pies, in foil plate, on baking sheet.

ttTo brown meringue only, use 400, 8-10 min.;

When two shelf positions are listed, the first one gives a well browned and cooked food. However, If YOU desire a different browning, use the second shelf position th-e next time you cook.

Fruit Cakes: Large ones place on lower shelf posltlon and the smaller or loaf pan type place on shelf in center of oven. Foods with three shelf positions cook successfully on any of these positions alone or In an oven meal.

4, 3

3 3 3

350-375 275-300 350-375 350-375

350

10-20 20-30 25-40 30-45 20-30 45-60

‘45-60

45-60

10-25 20-30

30-55 45-60 10-15

20-25

2-4 hrs.

20-35 25-30 40-60

use lower temperatures for times given to cook meringue through.

door. During baking, avoid frequent door open-

ings to prevent undesirable results.

5. Check foods for doneness at minimum time on recipe. Cook longer if necessary. Remove foods and turn OVEN SET to OFF. When cooking each food for first time in this oven, use times on recipes as a guide. Be certain foods are done before removing from oven. See

ing, Before You Call for Product Service.

NOTE: Information about baking at high altitudes can usually be obtained at your state agricultural station.

Iml

Rolled or Sliced

*PIES

tFrozen tMerlngue

One Crust Pastry Shell Two Crust

MISCELLANEOUS

Apples, Baked Custard, Cup

Potatoes, Baked Puddings, Rice

and Custard

Scalloped Dishes

Souffles

.’. .,,,* ~

..’.

.,i ..< .:

‘,$s, 2 :

“ ‘.:3; -2...

.,3,2 -’

*. .

,3,2’

. ..

4 3, 4 4, 3

4, 3, 2

325-350 350400 400-425 375”400

400-425

325-350 400-425

450

400-425

350400 300-350 325-400

325

325-375

300-350

,“

25-35 10-20

6-12 7-12

45-70 15-25

45-60

12-15 40-60

30-60

60-90

60-90 30-60

30-75

Bak-

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Broiling is cooking foo

!?7

by intense radiant

heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

1. If meat has fat or gristle near edge, cut vertical slashes through both about 2-in. apart. If desired fat may be trimmed, leaving a layer about 1/8-in. thick.

terior brown on meat and the possibility of fats on foods catching fire.

4. LEAVE DOOR AJAR at Broil Stop-door stays open by itself, and keeps broil unit—at proper temperature for broiling.

5. TURN BOTH OVEN CONTROLS TO BROIL. Preheating unit is not necessary.

2. Place meat on broiler rack in broiler pan which came with range. Always use rack so fat

drips into broiler pan; otherwise juices may become hot enough to catch fire. Aluminum foil mav be used to line broiler pan and rack. But, be CERTAIN to cut openings in foil, to cor-

6. Turn food only once during broiling. Time foods for first side as on Broiling Guide. Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first time given for thinnest food.)

respond with rack so fat drips into pan below. See note below before marinating and using

barbecue sauce.

7. Turn oven off, serve food immediately, leave pan outside oven to cool during meal for easiest cleaning.

3. Broiling Guide indicates where to position

food for best browning while cooking inside of

food to desired doneness. Placing food closer to

broil unit increases smoking, spattering, ex-

BACON BEEF, ground

Well done

tBEEF STEAKS Thin steaks. l/2-SI inch thick cook through very quickly. For best outside browning, pan frying is recommended.

See Surface Cooking Guide. If oven brolllng is preferred use shelf posltlon number 1. TO achieve best browning on second side, cook first side just to change meat color then turn and cook to doneness preferred.

Rare Medium

Well done 2

Rare Medium

Well done CHICKEN** FISH HAM, cured %-1 inch 2

Cook Before Eating

LAMB CHOPS

Medium 1 inch Well done

Medium Well done

LOBSTER TAILS Small

% lb. thin slices

1 inch patties

1 inch

1% inch

1 %-2 Ibs. split

1%-1 inch

1% inch

Large

Cooking times given are approximate and should be used only as a guide; they are based on meat at refrigerator temperature when placed in oven.

2 2

2 3 4

2 4-13

2 2

7 7-11 8

10 10

14 32

4-1o

12 14 14-16

12-18

18-22

2- 3

8-14

8-12

10-18

7-14 11-21 15-20

10-15

6-15

3-12

10.12 10-12

12-14

*See Usina Your Oven for ~ositionln~ shelves.

**Brush ea-ch side with fat’. Bro}l skl~ side down first. For all wei~hts of chicken, BROIL WITH DOOR CLOSED. For any

weight over Z Ibs. c-ook-first side 5 minutes longer than time g~en on guide.

tsee note on roasting guide about tendered beef.

NOTE: Line broiler pan with slur-nlnurn foil when using pan for marlnat!ng, cook]ng with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spllllng these materials on oven liner or door. If spilled, wipe up

Immediately with a paper towel; when surface IS cool, clean and rinse.

Page 9

‘“R.oastine

Roasting is

poultry by should be steady and low. (Low temperatures keep spattering to a minimum.) It is not neces-

sary to sear, cover, baste or add water.

I’fuw’s W/i RoAsm94

1. Check weight of meat, and place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) **

2. Place in oven on shelf in center or lower

position. No preheating is necessary.

3. Turn OVEN SET to BAKE and OViN ‘ TEMP to 325. Small poultry maybe cooked,

at 375 for best browning.

4. The Roasting Guide below gives approximate

time in minutes per pound. These times should only be used as a guide. A meat thermometer, inserted into the center of the thickest part of the meat, is the only accurate test for doneness.

oven cooking of tender meat or

dry heat. Roasting temperatures

5. Most meats standing after

continue to cook slightly while

being removed from the oven.

For rare or medium internal doneness, if meat is to stand 10-20 minutes while making gravy or for easier carving, you may wish to remove meat from oven when internal temperature is

5-100 F below temperature suggested on chart.

If no standing is planned, cook meat to sug-

gested temperature on chart. When food is done, turn OVEN SET to OFF.

a. Frozen roasts of beef, pork, lamb, etc., can

be started without thawing, but allow 10-25

minutes per pound

additional time (10 min. per

pound for roasts under 5 pounds, more time for

larger roasts).

b. 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.

BEEFt Standing

Rolled Rib

LAMB

Leg Shoulder

PORK, fresh

Loin Fresh Ham, Shoulder

Rare Medium Well Done

Rib

3-5 Ibs. 24-30 min. 30-35 min. 35-45 min.

Add 5-10 min./pound to times given for standing rib roasts.

3-5 Ibs.

30-35 min.

For boned and rolled shoulder, add 10 min. / pound to times given.

3-5 Ibs.

35-40 min.

6-8 lbs.* 18-22 min. 22-26 min. 28-33 min.

6-8 Ibs.

30-35 min.

6-8 Ibs.

30-35 min.

30-40 min.

130-140 150-160 170-185

175-185 180-185

170-175 185-190

PORK, cured

Ham, Precooked Ham, Cook before

Eating

Shoulder, Picnic

POULTRY

Chicken

Ready-to-Cook wt.

Turkey

Ready-to-Cook wt.

VEAL

Leg, Loin, Shoulder

●For roasts over 8 pounds,

t!me has Di3SSed. check meat thermometer for Internal temperature at nalt-nour Inrervals.

tA new kin”d of tendered beef, found in some markets, may require less cooking time than regular beef. When cook-

ing tendered beef, estimate cooking time using shortest time given in mlnutesi pound for desired doneness. AISO this type of beef IS usually well-done at 170 Internal temperature.

**NOTE: Line bro}ler pan with alumlnum foil when using pan for marinating, cooking with fruits, cooking heavily cured

meats, or fOr basting food during cooking. Avoid spllllng these materials on oven liner or door. See Cleanlng note, on

charts, Care Sect~on.

roast at 300 and reduce time. Figure the estimated time from the above chart. After 1/2 that

14-18min. per lb.

Under 10 Ibs.

20-30 min. 25-35 min.

3-5 Ibs.

35-40 min.

Under 10 Ibs.

20-30 min.

3-5 Ibs.

30-40 min.

10-15 Ibs.

17-20 min.

Over 5 Ibs.

30-35 min. 10-15 Ibs. 20-25 min. 15-20 mtn.

Over 15 Ibs.

6-8 lbs.

25-35 min. ,&

. .

T:?gh

185-190

180-185

130

155-160

170

Stu[ing

165

170-180

Page 10

(on model so equipped)

}

The Roast-Right Thermometer is designed for perfect roasting of meats and poultry. It is particularly helpful in cooking these foods since it is difficult to determine doneness from external appearance. A buzzer will sound when roast is at degree of doneness you have set. To stop buzzer, turn OVEN SET control to OFF.

The probe is the longer, pointed end of thermometer which is inserted into roast. Probe should be inserted firmly into center of roast to insure accurate temperature reading. Remove by grasping top of probe. Do not pull on flexible cable when removing thermometer probe from the meat or outlet at side of oven.

To clean thermometer probe, wipe with damp cloth. DO

in water, or wash in dishwasher. Do not store in the oven.

not submerge

. See information on Roasting page for locating meat in oven.

● The first temperature on the Roast-Right Scale is 120; the red indi-

cator will not begin to move until the last hour of roasting.

. For personal preferences of doneness,

YOU may vary the setting

within the suggested temperature area, for rare, medium or well-done.

. WHEN ROASTING FROZEN MEAT, do not use thermometer until meat has thawed enough to allow inserting of probe without excessive force. Try to insert probe after about 11/2-2 hours roasting time. The probe is sturdy and will not break or bend readily. However, take care not to force probe too hard when placing it into roast.

● Do not use Roast-Right Meat Thermometer when using Rota-Grill.

. When roast has reached desired degree of doneness, unplug ther-

mometer from side of oven first and then remove roast and thermometer from oven. The probe can then be removed from the roast outside the oven.

● Cover is designed to move out of the way when using outlet and

to swing down automatically to cover outlet when thermometer is not plugged in. Before cleaning oven automatically, be sure cover is over outlet.

NCYI’E: Line broiler pan with aluminum foil when using pan for marinating, cooking

with fruits or heavily cured meats, or for basting during cooking. Avoid spilling these

materials on oven liner or door. See cleaning note on chart,

Care Section.

Page 11

Insert mobe firmlv in the center of

the thickest portion of the meat. Point of rmobeshould not touch bone. fat or gristle.

Turn OVEN SET to BAKE.

Place roast in oven. Push cover over

outlet to one side and insert other end of thermometer cable firmly into

outlet on oven wall.

Turn knob to set white indicator to

desired degree of internal doneness. See

Roasting Guide.

Turn OVEN TEMP to 325.

Roast is done when the red indicator

on the Roast-Right Scale is at same point as white indicator. A buzzer will also sound. Turn OVEN SET to OFF and remove thermometer from outlet. Remove roast from oven, and

probe from roast.

Page 12

“Kota-QrM

The Rota-Grill turns out gourmet barbecued

foods moist, tender and done to a turn. A skewer which holds the food is supported on a frame and inserted into an outlet at the back of the oven. A motor rotates the skewer

and the broil unit cooks the food as it turns.

HOW TO ROTA-GRILL

(on models so equipped)

Place straight shelf in bottom shelf

position. Place skewer supports in ends of roasting pan. Place skewer on frame so handle end is in narrow support and pointed end in wide U-shaped support.

1 Ch

2 Place second fork on skewer and insert

oose compact or well-tied food.

Screw handle onto skewer. Place fork on skewer with prongs pointing in. Insert skewer through food so that weight of food is well-balanced and will turn

evenly.

both forks very firmly into food. Tighten thumb screws to a flat surface on

skewer.

Place Rota-Grill assembly on shelf in

oven. Slide cover to the left until outlet shows at back of oven; securely fit pointed end of skewer into outlet. Remove handle during cooking.

Turn OVEN TEMP to temperature

shown on Rota-Grill Guide, which follows. LEAVE DOOR AJAR AT

BROIL STOP; door stays open by itself.

Turn OVEN SET to ROTA-GRILL.

This allows the broil unit to heat as well as the Rota-Grill motor to turn.

——.! . .

.’.

,.. ,

,.- ‘.-i j“;’ ,’~$-’” ‘<’

Page 13

Refer to Rota-Grill Guide for suggested cooking times. Check food occasionally during

Rota-Grilling to make certain that food is turning evenly. If necessary to adjust forks and tighten thumb screws, turn OVEN SET to OFF, attach handle to skewer, then pull out shelf. To replace Rota-Grill in position, push shelf into oven and hold handle of skewer firmly with potholder. With ~inted tip, slide cover to the side until the outlet shows.

Insert skewer securely into outlet. Remove handle and leave door at Broil Stop. Make certain when inserting or removing skewer that no part of the body or potholder touches the hot broil unit.

When food is done, turn OVEN SET to OFF. Attach handle to skewer, remove food from

oven, then from skewer. After cooking according to directions, (except turkey) most foods can be served immediately. For turkey, standing time of 10-20 min. in warm oven after cooking keeps meat juicy and lets heat penetrate all the way to area between thigh and body.

H!MTS lFcm!ROTA. GRILLING

●

Choose tender cuts of meat for Rota-Grilling. Evenly-shaped, compact food is most suitable. Poultry may be Rota-Grilled if tied securely.

Line broiler pan with aluminum foil when using broiler pan for marinating, cooking with fruits or heavily cured meats, or for basting during cooking. When using a barbecue sauce, baste foods during last 20 to 30 minutes of cooking, only.

●

Times suggested on Rota-Grill Guide can be used as a guide only since size, shape, and amount of bone will cause time to vary.

Do not use Roast-Right Thermometer with the Rota-Grill. A regular meat thermometer can be used in many meats to register internal doneness. Insert thermometer into the thickest muscle. Be sure that thermometer does not touch the skewer, the frame, pan or any part of oven when rotating. Revolve skewer to check to see that thermometer has sufficient clearance. If preferred, remove meat from oven, insert thermometer properly for type of meat being cooked, allow 2-3 minutes for temperature to register on thermometer. Remove thermometer and return meat to oven, if necessary to finish cooking.

●

Cool pan outside oven, and soak forks and screws for easiest cleaning.

Page 14

BEEF

RoIled rib

Rare Medium

Well done

LAMB Leg,

boned

and rolled

325 325 325

22-29 27-31 32-42

350 24-27

-w

130-140 150-160 170-185

175-185

NOTE:

1. For roasts OVER 10

pounds cook about 1/2 estimated time, then check at % hour intervals with meat thermometer for internal done-

ness, 2. Thin roasts, 3-4 pounds, may require slightly longer times than those given

on chart.

175for medium ‘

185 for

well done

PORK, fresh Loin Spareribs

(barbecued)

Syp:::;tjs

P“:K, cured

$::: ~fore Eating

Fully Cooked

POULTRY Capon*

(6-8 Ibs. )

Chicken*

(2-3 Ibs. )

Chlckent

(1 ‘/2-2 Ibs. )

Cornlsh Hen”

(1 lb. )

Duckllng”

(4-5 Ibs.)

Turkey*

(8-12 Ibs. )

VEAL Shoulder,

boned & rolled

350 350 400

325 325

375

400 400

400

350 350

350

—

25-34

17-20 14-18

26-30

33-42 48-62

About 1 hr. (total time)

31-35

17-27

30-33

170-195

160

130

185-190

t t

185-190 180-185

180

Buy ribs split down center. Thread on skewer. To barbecue brush with sauce

every 15 minutes.

Brush with melted butter or

margarine, basting or barbe-

cue sauce several times dur-

ing cooking.

S.~me as above.

if desired, thread 4-5 of this

size chicken crosswise on

skewer. Let revolve to wlthln

I/, hour of doneness tlrne, then

brush every 10 rnlnutes with

barbecue sauce.

Brush with butter, or butter and lemon juice mixed. Thread hens on skewer either lengthwise or crosswise.

Do not brush with fat. Cook without brushing with

f.~t, or brush with butter or m,~rgarlne ,1s des]red. When cooked, switch OVEN SET to

OFF, close door, let turkey

stand 10-20 minutes IN OVEN. Remove from oven ,~nd carve.

BOLOGNA

CANADIAN BACON

LUNCHEON MEAT

(12-ounce can) WIENERS,

large

tOn small poultry test doneness by moving leg gently back ~nd forth

‘Ready-to-cook weight. IMPORTANT: tle legs and wings close to body to make doneness of bird as uniform ,Is possible.

All times given are for unstuffed birds. NOTE: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven Ilner

or door so should be wiped up Immediately with .1 pd per towel. Wtlen surf.lce IS cool, clean .~nd rinse.

350 350

350

23-25 23-37

23-32

(total time)

23-32

(total tlrne)

160

, and press leg muscle to be certain it IS soft.

Brush with sauce If desired180

Brush with sauce If desired.

Page 15

Proper care and cleaning procedures are essential for a long and satisfactory life for your range. Included in this section are directions and Cleaning Charts all parts of the range. Also see directions

for using the Self-Clean oven. When cleaning range manually, wearing of rubber gloves

is recommended to protect the hands.

..-

...... .. ....?/.....-

T.--=?=--.,----.%------.,,-%---TF----F-‘-.,--------7--

for cleaning

.~.3:~f;y$~~,~

.IJan Seif-*Ujean ~;u:=n

TO REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges. TO REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.

Oven door on SELF-CLEAN OVEN is not removable.

‘@.Jk D .Jof2~q

-4

“>

,--- . . ..._.. ... . .,

* - * .,*..,... :.n;q-. ,m,-..,.-

.. J.r<-

The porcelain enamel finish is essentially

glass fused on steel at high temperature and

is breakable if misused. This finish is acid

resistant. However, any

(such as lemon or other citrus fruit juices, or mixtures containing tomato or vinegar) should be wiped up immediately. See chart for cleaning suggestions.

~ae,~~,l

..0

-...l...-+. . .. ...... ......

-a ...

.,-f g,:-

-J:

!lLadaj

acid foods spilled

‘\\Q’J\\

1’

——— ——..

—.-.-’-

Page 16

. . . -

,’.

Gare of Wour~ew

TIotpoint Range

CAUTION : BEFORE REPLACING ANY LAMP, DISCONNECT ELECTRIC POWER TO RANGE AT THE MAIN

FUSE OR CIRCUIT BREAKER PANEL.

LET LAMP (OR BULB) AND LAMP COVER COOL COMPLETELY.

(continued)

CWEN LAMP

2. Non Self -Ciean Owen

—-----T-

a. Remove only the three slotted screws in lamp cover; leave other screws in place; sw

diagram. Remove cover; GE 75-watt standard lamp.

b. Replace lamp cover, being certain to replace washers with the three screws.

c. Connect electric power to range.

replace lamp with

a. Grasp glass cover, turn to left (counterclockwise ) until cover can be removed. Lift off cover. THERE IS NO NECESSITY TO REMOVE AND REPLACE ANY

SCREWS FOR THIS TYPE LAMP COVER.

b. Replace lamp with GE 40-watt home appliance bulb.

c. To replace cover, grasp curved area and

insert tabs into slots in lump receptacle.

Turn cover to right (clockwise) until tabs

are well seated in receptacle.

d. Connect electric power to range.

Page 17

. .

:...,. . ..

... ,

Adjusting Oven

When cooking a food

Thermostat

for the first time in

Use of Aluminum Foil in Broiling

your new oven, use time given on recipe as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unsual. Your new oven has been set correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

1. If desired, broiler pan may be lined with foil and broiler rack may be covered with foil for broiling. Always be CERTAIN TO MOLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL TO CONFORM WITH SLITS IN RACK.

PULL KNOB OFF OF SHAFT. NOTE

CURRENT SETTING ON BACK OF KNOB BEFORE MAKING ANY ADJUSTMENT. SEE SKETCH.

1. Hold knob skirt firmly in one hand so

pointer is at top.

2. With other hand, turn knob to move

pointer one notch in the desired direction. Adjust toward RAISE to increase tempera-

ture; toward LOWER to decrease tempera-

ture. Each notch changes oven temperature

10 degrees.

3. Return knob to range, matching flat area

on knob and shaft. Recheck oven perform-

ance before making an additional adjustment.

Broiler rack is designed to minimize smok-

ing and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and may let juices become hot enough to catch fire.

2. DO NOT place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish, and increase in heat on outside surfaces of the oven.

3. ON NON SELF-CLEAN OVEN NOT EQUIPPED WITH REMOVABLE PANELS ONLY—if desired, a sheet of aluminum foil may be used on floor of the oven

under the bake unit. BE CERTAIN FOIL DOES NOT TOUCH BAKE UNIT. A1uminum foil used in this way may affect slightly the browning of some foods. Change

foil when it becomes soiled.

IMPORTANT: On double-oven ranges, be certain knobs are returned to shafts from which they were removed.

Page 18

$jelf-(ikan OVerII

Before operating your Self-Clean oven check these things:

Clean spatters or spills on oven door outside gasket and area around oven

1 ●

●

opening. See OVEN FRAME, DOOR LINER following pages. NEVER USE COMMERCIAL OVEN CLEANER IN OR AROUND THE SELF-

CLEAN OVEN.

PREVENT SMOKING :

TO (a)

Wipe up excess grease or boilovers on oven bottom.

(b)

Remove broiler pan and rack which came with the range and other cooking utensils.

(c)

Be certain covers over meat thermometer and rotisserie outlets are in place, on models so equipped.

3●

Add range parts under

Raise the window shield by lifting handles to fully raised position.

●

Shield on window door must be up so door can be latched for oven to operate.

Be sure oven light is off. Switch on door must be UP.

Additional Parts To Be Cleaned, following pages.

THEN FOLLOW THESE EASY STEPS TO

START SELF-CLEAN OPERATIO~ti:

PUSH AND HOLD LATCH RELEASE BUTTON WHILE SLIDING

●

LATCH TO FAR RIGHT POSITION (CLEAN).

TURN OVEN SET TO CLEAN.

,$ .-, .- , r, .-....., -,. r

Page 19

ON AUTOMATIC OVEN TIMER, SET POINTER AHEAD, ON THE

●

STOP DIAL MARKED CLEAN, FOR AS MANY HOURS AS NEEDED TO CLEAN THE AMOUNT OF SOIL IN YOUR OVEN. SUGGESTED TIMES FOR CLEANING ARE BELOW:

(a)

Self-Clean oven “alone, 2 hours for light soil, 2 to 3 hours or more for

moderate to heavily soiled oven. -

(b)

Self-Clean oven plus aluminum reflector pans of your Hotpoint range, 2 to 3 hours or more, depending on amount and type of soil.

(c)

Self-Clean oven plus removable oven panels of double-oven model so equipped, 21A to 31A hours or more, depending on amount and type of

soil.

?> *

example if range clock reads 7:00, set pointer on CLEAN dial at 9:00

For

for a lightly soiled oven.

OVEN CLEANING LIGHT will glow when all steps have been set up properly. Also, you will hear the sound of a fan sometime during cleaning.

LOCK LIGHT comes on when oven heats to temperatures above those usually used for cooking. The light stays on during cleaning time and until heat decreases in temperature, then Lock Light goes out.

WHEN LOCK LIGHT IS OFF, PUSH AND HOLD LATCH RELEASE

BUTTON WHILE SLIDING LATCH TO FAR LEFT POSITION (COOK).

Now, open the oven door to see your sparkling oven! (Lower window shield

by pushing handles toward bottom of window.)

Turn OVEN SET to OFF.

More Information On the Self-Clean Oven.

See

Page 20

LOWEROVEN

:;;:LF??NEL SIDE DOWN)‘

SELF-CLEAN OVEN SHELVES

mY’”%m

LOWER OVEN REAR PANEL (SOlLED SIDE UP)

CARE OF WOVEN GASKET—On oven door, the woven fiber glass gasket is essential for a tight oven seal. CARE SHOULD BE TAKEN

NOT TO RUB, DAMAGE OR MOVE THE GASKET. It is not necessary to use any cleaning materials on the gasket and to do so might

damage it.

‘ LOWER OVEN

BOTTOM PANEL

LOWER OVEN ~ SIDE PANEL

(SOlLED

SIDE DOWN)

DOOR GASKET

J-?!G:.3 :K M.limks

Your oven is cleaned by heat (at temperatures above usual cooking heats) which causes soil

to disappear from the oven. A device in the oven further converts soil into an essentially odorless and colorless vapor. A slight odor may

NO COMMERCIAL OVEN CLEANER OR OVEN LINER PROTECTIVE COATING OF ANY KIND SHOULD BE USED IN OR AROUND ANY PART OF THE SELF-CLEAN OVEN. ALSO, AUTOMATIC CLEANING MAKES IT UNNECESSARY TO USE PIECES OF FOIL TO CATCH

SPILLOVERS IN OVEN. be detected, especially during the first few cleanings.

.>,rq., q

2“

wL,-.-i%U

? ~,-:

.&b<.. ”4. .#a. ..*.

,,*1

~d~:;~~~~v

-% 3 :.:,j-~yjj;.]f”;.

(

-’ : 4“

OVEN FRAME AND DOOR LINER—Door liner outside the woven gasket and the oven frame, are sealed off from the oven during

Addiciollai Parts Td 3E? ~::~aned

Some other parts of your range may be cleaned in your oven during automatic cleaning. Proper

placement of these parts in the oven is VERY

important for cleaning.

cleaning, therefore, are not cleaned automati-

cally. However, during cleaning these areas heat enough to

“bake on” soil present so it becomes harder to clean. If these areas are soiled, remove before cleaning automatically, using soap filled steel wool pad, if necessary. Rinse thoroughly to remove soap before cleaning. DO NOT CLEAN GASKET. See Care

Woven Gasket at right.

C%? I Qnly

~jcj:~-j

SELF-CLEAN OVEN SHELVES. Place

:-km? h-l Yell.zr $cvz?n:

shelves in positions 2 and 4.

1. Remove shelves from removable panel oven.

Place one on each shelf on Self-Clean oven.

-w3se ?’31-%S

.___

— —-— — .——

Page 21

2. Remove side panels of removable panel oven; lift up and out of oven. Place one side panel, soiled side down, on each shelf of Self-Clean oven.

3. Remove bottom panel of removable panel oven. Raise bake unit of Self-Clean oven, then slide bottom panel onto bottom of Self-Clean oven. Lower bake unit.

4. Remove rear panel; place soiled side up on

top shelf of Self-Clean oven. During cleaning shelves may become iridescent

and may lose some luster. Clean ONLY shelves

from ovens specified here. The finish on other oven shelves will deteriorate if cleaned automatically. If you prefer NOT to automatically clean shelves of Self-Clean oven or removable

panel oven, DO NOT use any abrasive mate-

rials for cleaning, such as scouring powders, steel wool or other abrasive scouring pads, etc.

B. ALUMINUM REFLECTOR PANS found

under surface units. Wipe off boilovers not

stuck to pans. Place two pans,

upside down,

on each Self-Clean oven shelf.

It is important to invert the pans when clean-

ing to prevent distortion. Aluminum reflector pans cleaned automatically may soften and change in color over a period of time. Replacements can be purchased if desired from your Hotpoint dealer.

NOTE: ONLY THE ALUMINUM PANS SUPPLIED

WITH YOUR HOTPOINT RANGE SHOULD BE CLEANED AUTOMATICALLY. REFLECTOR PANS OF FOIL, SHINY CHROME OR OTHER MATE-

RIALS SHOULD NOT BE CLEANED IN THE SELF-CLEAN OVEN. See previous

pages for

recommended cleaning times.

1. Remove bottom panel and put in place in

lower oven. Then remove back panel and insert

in place.

2. Locate side panels in lower oven being cer-

tain clips are seated firmly in the notches on oven walls. Glides on side panels make shelves slide easily and should be at front of oven.

3. Replace lower oven shelves. NOTE: DO NOT USE SHELVES FROM REMOV-

ABLE PANEL OVEN

IN SELF-CLEAN OVEN WHEN COOKING. SHELVES OF THESE TWO OVENS ARE NOT MEANT TO FIT IN THE SAME

IF INTERCHANGED, THEY MAY NOT STAY IN PLACE ON SHELF SUPPORTS WHEN OVEN IS IN USE.

WAY.

Sights and Sounds Peculiar to The Self-Clean Oven Include:

SIGHTS

ASH—Some types of soil, even though they disintegrate, will leave a deposit in the oven. This appears as a light film or a darker, heavier ash, depending upon the amount of soil which was in the oven. This ash can be removed with a wipe of a moist sponge or cloth. IF PART

OF A DARK DEPOSIT REMAINS AFTER WIPING WITH A MOIST SPONGE,

CLEANING TIME WAS NOT LONG ENOUGH. The deposit will be removed in subsequent cleanings.

HAIR-LIKE LINES may be noticed on the gray enameled surfaces of the Self-Clean oven. This is a common condition, resuIting from heating and cooling during cleaning. These lines do not affect oven performance.

WHEN LOCK LIGHT GLOWS

If you cook at high temperatures just before cleaning, the Lock Light may glow during cooking or when OVEN SET is switched to CLEAN. The glow indicates that the oven is too hot for latch to be moved to the far right and the oven must be cooled first. See preceding pages for information on glowing Lock Light during cleaning.

IF SMOKING OCCURS DURING CLEANING because of conditions mentioned in

To Operate Self-Clean Oven,

DO NOT TRY TO FORCE DOOR OPEN but follow these steps:

a. TURN OVEN SET TO OFF. b. Open windows and door to rid the room of

smoke. C. Allow oven to cool AT LEAST ONE HOUR

before opening the oven door.

d. Correct the condition which caused smoking

and start the Self-Clean oven operating again.

HEATING AND COOLING of metal during cleaning or during cooking result in “crackling;; sounds which are considered normal.

A FAN may be heard sometime during the complete cleaning cycle. If the fan is not heard call for Hotpoint service before cleaning the oven again. The fan motor is permanently lubri-

cated so does not need oiling.

-——

HouI

Page 22

.. . .. .

.-----

-!- .--, _

___

----

. .<

,...,

.+ -

—,

-’ ~ ---- -~

-.--m- .?

--’

?“- -; -: -“ ~ ---’ .--< .- ,---”

* .- -.. —

., ,

-k .-k—. .- /’

—

NOTE: Let range part(s) cool before cleaning manually.

It is recommended that rubber gloves be worn to protect the hands.

Bake Unit

Hea~lng Unit Near

Ioor of Oven)

(

Broiler Pan

and Rack

Control Knobs

Out&i:: Finish

Metal

Porcelain

Enamel

Soap and Water Soap-Filled

Scouring Pad

Plastic Scouring Pad

Mild Soap and

Water

Soap and Water

Pa er Towel or

ry Cloth

Soap and Water

Heating units do not require manual cleaning; soil burns off when unit is heated. The bake unit is hinged so you can lift it to reach oven floor.

Unit on non self-clean oven locks In this raised position until returned to down position. When lifting unit snap is normal.

(Do not let soiled pan and rack stand in oven to cool.) Drain fat, cool

pan and rack slightly. Sprinkle on detergent; fill pan with warm water.

Spread cloth or paper towel over rack, let stand a few minutes. Wash,

scouring if necessary. Rinse and dry. (Or wash in dishwasher.)

Pull

off knobs. Wash gently but do not immerse in ,water. Dry and return controls to original locations on range, matching flat area on knob and shaft.

Wash ail lass with cloth

Rinse an polish with dry clot .

Wash,. rinse, then polish with dry cloth. DO NOT USE steel wool, abraswes$ ammonia, acids or commercial oven cleaners which may

damage finish.

Acids—wipe immediately if range is hot; use dry paper towel or cloth. When surface is cool, wash and rinse. Other-such as fat smatterings, :~:~h wash with soap and water when cooled, rinse. Pohsh with dry

Avoid cleaning powders or harsh abrasives which may cause scratching of surface. See note on porcelain enamel,

dam ened in soapy water.

in non Self-Clean oven, a loud

CareSection.

Oven

Door

Inside”

Oven Gasket

Silicone Rubber (Heat Resistant)

Woven Fiberglass

Oven Liner

(Use these directions only for liner of non Self-Clean oven and for areas of removable panel oven not covered by panels. See information on automatic cleaning of the SELF-CLEAN OVEN.)

CAUTION: When in use,

:Ieanlng, avoid warm lamps w~th cleantng cloths If lamp cover IS removed. See l-amp Rep/acement,Care Section. )

Rota-Grill

Skewer, Forks, Screws, Frame

Shelves

(See

Self-Clean

directions. )

Oven

See Column at

Right

Soap and Water

None

Soap and Water

Coc~e~:$ia I Oven

Soap-Filled

Scouring Pad

On NON SELF-CLEAN oven, remove door: see dlrectlons, Care Sec-

DO NOT place door under running water or Immerse.

tion.

On SELF-CLEAN OVEN door, clean only door liner outside the gasket. Do not rub or damage gasket. Avoid getting ANY cleaning matermis on gasket.

On ovens so equipped locate when door is open. Clean off soil with suds water and rinse thoroughly.

JAvoi getting ANY cleaning materials on gasket.

Cool before cleaning.

FOR LIGHT SOIL: Frequent wiping with m!ld soap larly after cooking meat) WIII prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on liner causes additional

stains when oven IS reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves recommended. Wipe or rub lightly on stubborn spots.

Rinse well. Wipe off any oven cleaner that gets on thermostat bulb.

When rinsing oven after cleanlng, also wipe off thermostat bulb,

found in back, or on side, near top of oven.

and water (particu-

IigtltbulbsCanbecomeWarmenoughto breakif touched with moist cloth or towel. Wher

—

Soa and Water Stiff% rjstied Brush Soap-Filled

Scouring Pad

Soap and Water

Soap-Filled

Scouring Pad

Coc~ern~$rla I Oven

Soak in hot sudsy water; scour to remove cooked-on food, or sauces;

wash, dry.

FOR HAND CLEANING OF SHELVES FROM NON SELF-CLEAN OVEN OF MODEL RJ766 ONLY, any materials mentioned here can be used. Rinse thoroughly to remove all materials after cleaning.

‘

*SDillaee or marinades. fruit Iuices and basting materials containing acids may cause discoloration, so should be wiped

up Imvmedlately with a pape’r towel. When su~face IS cool, clean an-d rinse. -

.- ..-...>.-...—------ .——

.—— ———

—

Page 23

.. -

. ...

Read this book to be certain you understand how range features operate. Throughout the

book, you will find points to check on how to determine if you need service. Also check the listing below for further hints of possible source of the problem.

OVEN DOESN’T CLEAN

Check directions to be sure ALL operations were done correctly for starting cleaning cycle. Possible causes of the problem: (a) Failure to set proper Automatic Timer dial.

Automatic Oven Timer

Check to be certain step-by-step directions were followed correctly. Review pages on use of timer.

The STOP dial must be set and advanced beyond the time noted on range clock. (b) The STOP dial was not advanced for long enough time. (c) A thick pile of spillover when cleaned leaves a heavy layer of ash in spots which could have insulated the area

Baking

from further heat. See pg. 21 concerning ash.

Check material and size of baking utensil; placement of shelf and food in oven. If the oven was used for broiling, just before it is

preheated for baking a food, turn the oven

UNITS

If lights on range are working but the oven units do not heat, call serviceman.

completely off and open the door wide so it

can cool (5 or 10 minutes). Then close the

oven door and preheat as directed on Baking

page.

when nkme ofZhe Parts a; the %tlge Are Winking

Fuse

Broiling

sure OVEN TEMP is set at BROIL. If

there was excessive smoking and spattering: Were shelf and broiler pan at position suggested on broiling guide? If aluminum

foil was used on broil rack, were directions

followed?

Self-Clean Oven

CAN’T LATCH OR UNLATCH DOOR

The difficulty might be caused by a blown range circuit fuse, or (depending on the nature of fuse arrangement) a tripped main circuit breaker. If circuit breaker is involved, reset it. If the control box employs fuses, range fuse (a cartridge-type) should be changed, but only by someone familiar with electrical circuits. If after replacing range circuit fuse or resetting circuit breaker, the fuse blows or circuit breaker trips open again, call your Hotpoint serviceman.

Check step-by-step directions in Care Sec-

(a) Did you push and hold in latch re-

tion.

lease while moving latch? (b) Did the Lock

Light glow because oven was too hot from

previous oven use at high temperature? If

so, open oven door wide so oven can cool;

then latch can be moved. (c) On window

door, is shield in up position and locked in

place? (d) Is oven set at CLEAN or OFF?

If not, latch cannot be moved.

WH3m””ym$y

SERVICEMAN;l setiti byfj

1.Giving 1

trouble;:<2<:~;@vj katdo

eximp e of&i&il

:e.n*

ODOR, SOUNDS

Check More Information on the Self-Clean

Oven, Care Section.

SMOKING

Cooking utensils and excessive amounts of spill-overs and liquid grease not baked on were not removed before starting the SelfClean oven.

Notice to Owner

For Professional Maintenance, call Hotpoint Authorized Service-it’s nearby. Get telephone number from your dealer or the “yellow pages” and write

it here.

Page 24

—.-—— ——-— —-.—

HOTPOINT RANGE -

IF YOUR NEW HOTPOINT RANGE (INCLUDES FREE-STANDING AND BUILT-IN OVENS, BUILT-IN COOKTOPS, AND HOODS) FAILS BECAUSE OF A MANUFACTURING DEFECT WITHIN ONE YEAR FROM THE DATE OF THE ORIGINAL PURCHASE, HOTPOINT WILL REPAIR THE PRODUCT AT NO CHARGE TO YOU. BOTH PARTS AND SERVICE LABOR ARE INCLUDED.

THIS WARRANTY IS YOURS AS THE PURCHASER FOR YOUR HOME USE AND

IS FOR PRODUCTS PURCHASED AND RETAINED WITHIN THE FIFTY STATES

OF THE U.S.A. AND THE DISTRICT OF COLUMBIA, REGARDLESS OF WHETHER

OR NOT YOU MOVE. OF COURSE, IT DOES NOT COVER DAMAGE BY ACCIDENT OR MISUSE. SERVICE WILL BE PROVIDED BY OUR FACTORY ORGANIZATION OR OUR AUTHORIZED SERVICE ORGANIZATION IN YOUR AREA. ALL YOU

NEED DO IS LOOK US UP IN THE YELLOW PAGES,

WE ARE NEARBY.

GENERAL ELECTRIC COMPANY

Appliance Park “ Louisville, Kentucky 40225

Range Department