GE RB524N, RB525N, RB525GN, RB532GN, RB536N Use and Care Manual

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Download

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AluminumFoil Anti-TipDevice

ApplianceRegistration CanningTips

Care and Cleaning ClocWTimer

Consumer Services Energy-SavingTips

3,5

22-24

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use and care of ““

models

m524N

W525N W525GN

B532GN

Features Ins@llationInstructions

Leveling

Model and SerialNumbers Oven

BaKng, Bating Guide ~roiling, BroilingGuide 20,21

Control Settings

Door Removal Light; Bulb Replacement 15,22

Roasting,RoastingGuide 18,19 Thermostat Adjustment

VentDuct

Problem Solver SafetyInstructions

Surface Cooking

Control Settings Cookware Tips

Vgarranty

Back cover

6-9

5 2

15-21

16,17

23 22

3,4

10-13

12, 13

iqead t13isbook Carefullye

Itisintended to help you operate and maintainyournew range

properly. Keepithandyfor answerstoyour

questions. Ifyoudon’tunderstand something

or needmore help, write (include

yourphonenumber): ConsumerAffairs

Hotpoint AppliancePark

Louisville,KY40225

write down the model and serial Hulnbers.

You’llfindthem ona labelon thefront ofthe range behindthe

ovendoor.

Thesenumbers are also on the Consumer ProductOwnership RegistrationCard thatcame with

yourrange. Beforesendingin this card, please writethese numbers here:

Toobtainservice,seethe ConsumerServicespageinthe backof thisbook.

We’reproudofour serviceand ~lantyoutobe pleased. If

for some

reasonyouare nothappywiththe serviceyoureceive,here are three stepstofollowforfurtherhelp.

FIRST,contactthepeoplewho

servicedyourappliance.Explain whyyouare not pleased. In most cases, thiswill solvetheproblem.

NEXT, if youare stillnotpleased, write allthe details—including

yourphone number—to:

Manager, ConsumerRelations Hotpoint AppJiancePark Louisville,Kentucky40225

FINALLY,if yourproblemis still notresolved, write:

Major Appliance

Consumer ActionPanel 20 North WackerDrive Chicago,Illinois 60606

Anti-Tip device supplied. To

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.....

check fi the device is

installed andengagedproperly,removethe drawer(on modelsso equipped) and inspect the rear levelingleg. Make sureit fits securelyinto the slotin ihedevice.

For modelswithouta storage drawer,carefilly tip the range forwardto check if theAnti-Tip deviceisengagedwiththe levelingleg.

If you pullthe rangeout from the wallfor any reason, make sure the rear legis returned to its

positionin the devicewhen you push the rangeback.

~Never EVearIoose-fitting or hanging garlnenfi while using theappfiance,Flmable material could be ignitedif brought in contactwithhot heatingelements and maycause severeburns.

Quse only dry pot holders— nloistor damp pot holders on hot surfaces may result in burns fi-olmsteam.Do notletpotholders touchhot heatingelements. Do not use a towelor other bulky Cloth.

0 ~~~y~~]~~afety9EleY’erl~se

:yourappIia13cefor %Jar”mRingor keati~l.gtile rooB23o

~~i~r~ge ;.~j~~~]~~~~p]~~]~~~—— Fla123-rna*bie nlater]a.s s)oLI1

“ i’ ~ “dnotbe

sto~-edin :Inovenor n(;arsurface ~L~l;*r

.Lo.

orother nallkllla[llenlaterials

aect]mlRlate

in01” neartile

range.

Do not IISe water032 g~+ease

fires.Never pie]<upa nanlillg

pall. smothernamingpall on

surfacetlnit bycoveringpa~l

Conlpleteiywith well-fitting!id9 Cookie

Sheet orflat tray.

R!aminggreaseOutiidea pan canbe

putout by Coveringwith

bating soda or,ifavailable, a

multi-purposedrychemical

foamtype fireextinguished

@Do not touch heating

eiemenk orinteriorsurfaceof

oven.These surfacesmaybe hot

enough to burn eventhoughthey are dark in color. Duringand after use, do not touch,or let clothingor other flammable

materialscontactsurfaceunits, areas nearbysurfaceunitsor any interiorarea of the oven;allow sufficienttime for cooling,first.

Potentiallyhot surfacesinclude the cooktopand areas facingthe

cooktop,ovenventopeningand surfacesnear the opening, and crevicesaround the ovendoor. Remember: The inside s~~rface

ofthe ovenmaybe hot when the door is opened.

@when Cookingporli9 follow the directionsexactlyand a~ways cook the meat to an internal temperature of atleast 170°F.

This assures that, in the remote

possibilitythat trichina maybe

present in the meat, it will be

killedand the ~neatwill be

to eat.

~—

safe

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.F-—

.—.———— -— —...

~B~.~~

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SllrfaceCool<ingunits

@Stallci Qpenillg

Steanl which escapesCan Callse

awayfrolll rangewk~ell

ovendool-. Hot air or

bllrElsto IIi%llds,face and/or

eyes.

aDonytileat Unopened food

coIlbiner’s could buildupand the

inthe Oven. Ressure

eontiiner

could burst9causing an injury.

Keep ovenventduct

unobstructed.

Keep ovenfree from grease

= buildup.

place oven shelf in desired

positionwhile ovenis Cool.If

she~vesmust be

hot, do not let pot holder contact heating units in the oven.

Puliingoutshelf ~~~~~ sl~elfstopis a convenience in lifting heavy foods. It isalso a precautionagainstburns from

touchinghot surfaces ofthe doororovenwails.

@when using cooking or

roastingbags in oven9follow

the manufacturer’sdirections.

=Do not useyour Ovento dry newspapers. If overheated, they can catch fire.

handIed when

Useproperpansixe—This

appliance is equipped with one or more surface units of different size. Select cookware having flat

bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to di~ect contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

@Never

leavesurfaceuniti

unattendedat HI heatsettings.

Boilover causes smoking and greasy

on fire. @Be sure drip pans

Spillovers that may catch

andvent

duc~ arenot eo~~eredandare

in place.

cooking could damage range parts and wiring.

@Don~tMse

linedrippans

Their absence during

aluminumfoil to

or anywherein

the ovenexceptasdescribed in this book. Misuse could result in a shock, fire hazard or damage

to the range.

@Only eer~iII types ofglass?

glass/eeramic9earthenwareor other glazedco~ltainersare

@To avoid the possibility

of a burn oreleetrieShocILT

always be Certainthat the

controls

are

for‘ailsurfaceUlliti

atOFF position and all

coilsa~+ecoolbefore attempting

toliftor Felllovethe unit.

~Dongtimmerseor soak removablesurfaceu~~iti.Don’t putthem in a dishwasher.

@When flalningfoodsare

underthe Blood,turn the fan

off. The fan, if operati~3g9may

spreadthe flame.

~Foodsfor fryingshouldbe as

dryaspossible.

Frost on frozen

foodsor moistureon freshfoods

can causehot fatto bubbleup

and oversides ofpan.

@~T~~]~~tlefat for effective

shallow or deep-fatfrying.

Filling the pan too fill of fat can cause spillovers when food is

added.

~If a.

conlbillationof oilsoR-

fatswillbe usedi~lfrying, stir

togetherbeforeheating, or as fats

meltslowly.

AIWaySheat fat slowly?and

watchas it heats.

.—-

‘.

,..

.- .

:>..,

~..

“------

L I

ovencooking

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$!an settle intoSoitfloor :Overimgs

StlchasCushionedvinylor carpeting.When movingthe range

onthistype offlooring,usecare, andit isrecommendedthatthese simpleand inexpensiveinstructions

~T~f~~~owled.

Therangeshouldbe installedon a sheetofplywood(or similar material)as follows:men #he

floor coveting ends~~t~~f-~~~of

Fl?erange, tie areathat therange willreston shouldbe builtup with ~l}~woodto the samelevelor higher k;n the floorcovering.This wfil allowtherange tobe movedfor

cleaningor servicing.

evelingscrewsare located on eachco~rnerofthebase ofthe range.Removethe bottomdrawer (onmodels so equipped) andyou

can level the rangeon an uneven floorwith the useof a nutdriver.

removedraYver,pull drawer

~~f~~~~~~

and bke it out.

drawer,

way9 tilt up the front

T’ replace

insert glides at back of

dr~werbeyondstopon rangeglides. Lift drawer if necessary to insert easily.Let front of drawer down,

tllcnpush in to close.

@Use cookwareofmediumweight aluminum, withtight-fittingcovers, and flatbottomswhichcompletely coverthe l~eatedportionof the surfaceunit.

@Cook fresh vegetableswith a minimumamountof waterin a coveredpan.

@Watchfoodswhen bringingthem quicuy to cookingtemperaturesat

HIGH heat. When food reaches cookingtemperature, reduce heat immediatelyto lowestsettingthat willkeep it cooking.

@Use residual heat with surface cookingwheneverpossible. For

example, when cookingeggsin the shell, bring waterand eggsto boil, then turn to OFF positionand coverwith lid to completethe cooking.

~Use correct heat for cookingtask: HIGH—to start cooking (iftime

allows,do not use HIGH heat to start).

MEDIUM HI—quickbrowning. MEDIUM—slow frying. LOW—finishcooking most

quantities, simmer—doubleboiler heat, finish tooting, and special for small quantities.

WARM—tomaintain serving temperature of most foods.

e ~hen boiling waterfor tea or

coffee, heat only amount needed. It is not economical to boil a container full of water for one or two cups.

@Preheatovenonlywhen necessary.Mostfoodswill cook satisfactorilywithoutpreheating. If youfindpreheatingis necessary, watchthe indicatorlight, andput

foodin ovenpromptlyafter the lightgoesout.

@Alwaysturn ovenOFF before removingfood.

~Duringba~~ng~avoidfrequent

door openings.Keep dooropen as

shorta time aspossibleif it is

opened.

@Cook completeovenreeds insteadofjust onefooditem. Potatoes,other vegetables,and somedesserts willcook together with a main-dishcasserole, meat loaf, chicken or roast. Choose foodsthat cook at the same temperature and inapproximately

the sametime.

@Use residual heatin the oven wheneverpossibleto finish cookingcasseroles, ovenmeals, etc. Also add rolls or precooked desserts to warmoven, using

residualheat towarm them.

--..,

--”

.-5

Modelm524N

MOd~Im53m

.-,.._..——_—..--,.-

.-..—

2 surfaceunitcontrols

forsurface units

~ OvenSet Control

5 OvenTempControl 6 OvenCyclingLight 7 AutomaticOven Timer,

Clock and MinuteTimer

8 Stay-UpCalrod@SurfaceUnit

(Mayberaisedbut notremoved whencleaningunderunit.)

9 Plug-InCdrod” SurfaceUnit

(Mayberemovedwhencleaning underunit.)

10 Anti-TipDevice

(SeeInstallationInstructions)

see

pdge

Model

R13524N

@ @

13 “ON” IndicatorLig13t/Ligh@

Model

RB532GN

—

ModeI

m536N

Clock&

Min.Timer

3 6-in.

1 8-in.

2 6-in. 2 8-in.

3,5

3 6-ifi.

1 8-in.

3 6-in.

1 8-in.

11 Chrome-PlatedTrimRingsand

AluminumDrip %s

U OvenVentDuct(Locatedunder

rightrear surfaceunit.)

13 OvenInteriorLight(Comeson

automaticallywhendoorisopened.) 14 OvenLightSwitch 15 BroilUnit

16 BakeUnit(Maybe lifiedgently

forwipingovenfloor.) 17 OvenShelves 18 OvenShelfSupports(LettersA, E, C and

D indicatecookingpositions for shelvesas

recommendedon cookingguides.)

19 BroilerRn and Mck

20 StorageDrawer

.—

15 15

20 24

.,”

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Model RS42J

(slide-In)

3 “ON”’Indicator Light/Lights

forSurfaceUnits

4 OvenSetControl

I 5 Oven TempControl

6 Oven CyclingLight

I 7 Automatic Oven Timer,

Clock andMinute Timer

8 Stay-UpCalrod@SurfaceUnit 23

(Maybe raised butnotremoved

whencleaning underunit. )

9 Chrome-Plated TrimRings and

AluminumDrip Pdns

10 Oven VentDuct (Locatedunder

right rear surface unit.)

11 Oven Interior Light (Comes on 22

automaticallywhen door is opened.)

13 Broil Unit

14 Bake Unit(May be liftedgently 16

for wipingoven floor.) 15 Over~Shelves 16 Oven ShelfSupports (Letters A. B,C and

D indicatecooking positions forshelves as recommended on cookingguides. )

15 15

15 14

3 6-in.

18-in.

3 6-in.

18-in.

3 6-in.

18-in.

17 Broiler Pan and Rack

18 Storage Drawer

I 19An(i-TipDevice 3,5

(See Installation Instructions)

surfaceCootingwith

~ :: ~

~i,

i. 1

~ ~

InfifiteHeatControb

Yoursurfaceunitsand controls aredesignedtogiveyouan infinite choiceofheat settingsfor surface unitcooking.

Atboth OFF and HIGH positions, thereis a slightnicheso control

“clicks”atthose positions;“click”

on HIGH marksthe highestsetting; the lowestsettingis betweenthe wordsWA~ andOFF. In a quiet kitchenyoumay hear slight

“clicking”soundsduring cooking,

indicatingheat settings selected are

being maintained. Switchingheatsto higher settings

alwaysshowsa quicker changethan switchingto lowersettings.

Step 1: Grasp controlknob and push in. (Knob appearancevaries.)

Step 2: Turn either clockwise or

counterclockwise to desired heat

setting.

Quickstartfor cook;~;g; bringwatertoboil.

Fastfry,pan broil; maintainfastboilon large

amountoffood. Sauteandbrown;

maintainslowboilon

largeamountoffood. Cook after startingat

HIGH; cookwith little

waterin coveredpan.

Steamrice, cereal; maintainserving temperatureof mostfoods.

NmE:

1. AtHIGH, MED HI, neverleave

foodunattended. Boiloverscause

smoking; catch fire.

2. AtWARM, LOW,melt chocolate,butter on small unit.

greasySpilloversmaY

.4.

-Ww.

control mustbe pushed into set

only fromOFF position.when

Controlisin anypositionother

than

OFF, it maybe romted

without pushing in. Be sure you turn control to OFF

when youfinish cooking. An indicator light will glow when ANY heat on any surface unit ison.

‘,

designedforcafiningpurposes.

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..—--——--—.

Checkthe manufacturer’s instructionsand recipesfor

preservingfoods.Be surecanner

isflat-bottomedandfitsoverthe centerofyour surfaceunit. Since canninggenerateslargeamountsof steam,be carefulto avoidburns

fromsteamor heat. Canning should onlybe doneon surfaceunits.

Q. can I Covermy drip pans tith

foil? A. No. Clean as recommendedin

CleaningGuide.

Q. can I

equipment9like

on any surface Unik?

A. Cookwarewithoutflatsurfaces isnot recommended.The lifeof yoursurfaceunitcan be shortened andthe rangetopcan be damaged. fromthehigh heatneededfor this

typeofcooking. Q. why am I not

I need from my uni@ even though I have the knobs on the right

setting? A.

and makingsure itis cool, checkto makesure thatyourplug-inunits are securelyfastenedintothe surfaceconnection.

use specialcooking

an Orienbl wok~

getting the heat

Afterturning surfaceunit off

%Vhy does my Cookware tilt

when I place it

A. Becausethe surfaceunit isnot fiat. Make surethat tie “feet” on

yoursurface unitsare sittingtightly

inthe rangetop indentationand the reflectorring isfiat on therange surface.

Q. why my cookware coming Ofn

A. If youset your surfaceunit higherthan required for the cookwarematerial, and leaveit, the finishmay smoke,crack, pop, or burn dependingon the potor pan. Also, a toohigh heat forlong periods, and smallamountsof dry food, may damagethe finish.

on the Solace dt?

isthe porcelainfitish an

‘:~;canningshouldbedone on

‘surfaceUnifi only.

Potsthat extend beyond1inch of

cookingelement’strim ring are not recommended for most surface cooking. However,when canning with water-bathor pressure canner, larger-diameter pots maybe used.

This is because boiling water

temperatures (evenunder pressure) are not harmful to cooktopsurfaces surrounding the surface unit.

HOWEVER, Do Nm USE LARGE DIAMETER CANNERS

OR ~HER LARGE DIAMETER Pm FOR FR~NG OR BOE~G FOODS USHER

Syrt]p or sauce mixtures—

]do~t

:Indall types of frying—cook at temperatures much higher than ~toilingwater. Such temperatures

could eve~]iua]lyharm coo~~op

---

SLII.faCeSstlrroundin~ surface units.

-.2

1-’

THANWATER.

incad%

1. Be surethe canner fitsoverthe

center ofthe surface unit. If your rangeor its locationdoes not allow the cannerto be centered on the surfaceunit, use smaller-diameter

pots forgood canningresults.

2. Flat-bottomedcanners must be used. Do not use cannerswith flangedor rippled bottoms (often foundin enamelware) because they don’tmake enough contactwith the surface unit and taketoo long to boil water.

FJGHT

mQNG

3. When canning, use recipes and procedures from reputable sources. Reliablerecipes andprocedures are availablefrom the manufacturer of your canner; manufacturers of

glassjars forcanning,suchasBall andKerr;andtheUnitedStites Departmentof Agriculture ExtensionService.

4. Rememberthatcanningis aprocessthatgenerateslarge amountsofsteam.Toavoidburns

fromsteamorheat, becareful

whencanning.

N~E: Ifyourrangeisbeing operatedonlowpower

canning may take longer than expected, even though directions havebeen carefilly followed. The process time wi~lbe shotiened by: (1)using a

pressurecanner,and

(vol@ge),

(2)startingwithHOTtapwaterfor

fastest heating of large quantities of water.

...-

suE’facecookingGuide

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k 1

~ i

! \

( ~

(

( (

{

1.Usemedium-or heavy-weight

cookware.Aluminumcookware conductsheat fasterthan other metals.Cast ironand coatedcast ironcookwareis slowto absorb

heat, butgenerallycooksevenlyat LOWor ~ED settings.Steelpans maycookunevenlyif notcombined withother metals.

Cereal Cornmeal, grits, oatmeal

Coffee

Eggs Cookedin shell

Fried sunny-side-up Covered

Fried overeasy Uncovered

Poached

Scrambledor omelets

iMeaL%,Poultry Braised: Pot roastsof beef, lamb or veal; pork steaksand

chops

~in-fried: Tender

chops; thin steaks up :03/4-inch; minute steaks; hamburgers; franksand saus:)ge;

thin fish fillets

Covered Saucepan

Uncovered

Saucepan

Percolator

Covered Saucepan

Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

uncovered ]killet

2. Toconservethe mostcooking

energy,pans should be ilat on the

-.. -

bottom,havestraightsidesand tight fittinglids. Matchthesizeof the saucepanto the sizeof~hes~]rface unit. A panthat extendsmorethan

an inchbeyondtheedgeoftl]etrim ringtraps heatwhichcauses discolorationrangingfrom blueto dark grayon chrometrim rings.

Directionsand Setting toStart CookingYood Cookware

HIGH. In coveredpanbring waterto boil beforeadding cereal.

HIGH. Stir togetherwateror milk, cocoa ingredients. Bring justto a boil.

HIGH. Atfirst perk, switch heatto LOW.

HIGH. Cover e~s withcool water.Coverpan, cook until steaming.

MED HI. Melt butter, add e~s andcover skillet.

HIGH. Melt butter.

HIGH. In coveredpanbring waterto a boil.

HIGH. Heat butteruntil light

goldenin color.

HIGH. In coveredpan bring fruit and water to boil.

HIGH. Melt fat, thenadd meat. Switch to MED HI tobrown meat. Addwater or other liquid.

[+IGH.Preheat skiilei, then ~reaselightly.

3. Deep l~atFrying.Do notoverfill kettlewith fatthatmayspillover whenaddingfood.Frosty foods bubblevigorot.isly.WatchfoGJs fryingat hightemperaturesand keeprangeand hoodcleanfrom accum~~latedgrease.

SettingtoComplete

Cooking

LOWor WARM,then addcereal.

Finishtimingaccording topackagedirections.

MED, tocook 1or 2 minutes tocompletelyblend ingredients.

LOWto maintain gentle but

steadyperk.

LOW.Cook only3to 4 minutesfor softcooked;

15minutesforhard cooked.

Continuecooking at MED HI until whitesarejust set, about 3to5 more minutes.

LOW,then addeggs.When bottoms ofeggs havejust set, carefullyturn overto cook other side.

LOW.Carefullyadd eggs. Cook uncoveredabout5 min~tesat MED HI.

MED. Adde~gmixture. Cook, stirringtodesired

doneness.

LOW.Stir occasionallyand check for sticking.

LOW.Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning overas needed.

Cerealsbubbleandexpandas they cook; use large enough saucepanto Preventboilover.

Milk boilsoverrapidly.Watchas boilingpointapproaches.

Percolate8to 10minutesfor 8cups, less for fewercups.

Ifyoudonot cover skillet, baste

eggs with fat to cook topsevenly.

Removecookedeggswith slotted spoonor pancaketurner.

Eggs continue to set slightly after cooking. For omelet do not stir last fewminutes. When set, fold in half.

Fresh fruit: Use 1/4to 1/2cup

waterper poundof fruit. Dried fruit: Use wateras package

directs, Time dependson whether fruit has been presoaked. If not, allowmore cooking time,

Meat can be seasonedand floured beforeit isbrowned, if desired. Liquid variations forflavorcould be wine, fruit or tomatojuice or meat broth.

Timing: Steaks 1to 2-inches: 1to 2 hours. BeefStew: 2 to 3 hours.

Pot Roast:2‘h to 4 hours. Pan fryingis best for thin steaks

and chops. If rare is desired, preheat skillet before ~~ddi!lgmeat.

——

.. —.—..— .. ...-——...

(

/ --.,

-.-~

,<--,-.,,

-—=

Fried Chicken Covered

Panfried bacon

Sauteed:Less tender

thinsteaks (chuck, round, etc.); liver; thickor wholefish

Simmeredor stewed

meat; chicken;corned beet smoked pork; stewingbeet tongue;

etc.

%Sta Noodlesor spaghetti

Puddings, Sauces,

Candies, Yrostings %kgetables

Fresh

FSi)Zen

Soutced: Onions; green peppers;

[iiUSh~!JnlS;celery;etc.

——.

I?;ce:3inf3Grits

., -

.. ...

..—.

—

Pressure Cookeror Canner

Uncovered

Saucepan Covered

Saucepan

Covered Saucepan

Uncovered

Skillet

Covered Aaucepan

Cookware

Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettleor Large Saucepan

Small Uncovered Saucepan. Use small

surfaceunit Skilletor

Griddle

Covered LargeKettle or Pot

Directionsand Setting toStartCooking

HIGH. Meltfat.Switchto MED HI to brownchicken.

HIGH. In coldskillet, arrange bacon slices. Cookjust untilstartingtosizzle.

HIGH, Melt fat, Switch to iMEDtobrownslowly,

HIGH. Cover meat with water andcoverpan or kettle. Cookuntil steaming.

wm. Allow10to15minutesto

meltthrough. Stir to smooth.

MED HI. Heatskillet 8to

10minutes. Greaselightly.

HIGH. In covered kettle, bring saltedwater toa boil, uncover andadd pasta slowlyso

boilingdoes not stop.

HIGH. Heat until firstjiggle is heard.

HIGH. Bringjust to boil.

HIGH. Measure 1/2 to 1inch tvaterinsaucepan. Add ;altand prepared vegetable.

ncoveredsaucepan bring

o boil.

+IGH. Measure water andsalt as above. Add frozenblock ofvegetable.Incovered saucepan bring to boil.

HIGH, In skillet melt fat.

—.—

HIGH. Bring salted water to a boil.

$etthlg toComplete Cooking Comments

LOW.Cover skillet and cookuntiltender. Uncoverlast few minutes.

MED HI. Cook, turning over as needed.

LOW.Coverandcook until tender,

LOW.Cookuntilfork tender. (Watershould slowlyboil). For very large loads, medium heat may

be needed.

Cook2 to3minutesperside.

MED HI. Cookuncovered until tender.For large amounts, HIGH maybe neededto keepwater at rollinghoi!throughout entire cookingtime.

MED HI for foodscooking

10minutesorless.MED for

foodsover 10minutes. LOW.Tofinish cooking.

MED. Cook 1pound 10

to 30 or moreminutes, dependingon tenderness of vegetable.

LOW.Cook accordingto time onpackage.

MED. Addvegetable. Cook until desired tenderness is reached.

WARM. Coverand cook according to time.

For crispdry chicken,coveronly af@rswitchingto minutes.Uncoverandcook,turning occasionally10to 20minutes.

A moreattention-freemethod is to startandcook at MED.

Meat maybe breadedor

—. .— 4,-.

LOWfor 10

marinatedin saucebeforefrying.

Add salt or otherseasoning beforecooking if meathas not beensmokedor otherwise cured.

When melting marshmallows,add

milkor water.

Thick battertakes slightlylonger time. fim overpancakeswhen bubblesrise to surface.

Use largeenoughkettle to preventboilover.Rsta doubles

in size wnencooked.

Cooker shouldjiggle 2 to 3times per minute.

Stir frequently to prevent sticking.

Uncoveredpan requires more water andlongertime.

Break up or stir as needed while cooking.

~rn overor stir vegetableas necessary for evenbrowning.

Triple involumeafter cooking.

Time at WARM.Rice: 1cv.price and 2 cups water—25minutes. Grits: 1cup grits and 4 cups water—40minutes.

1 I

Theautoma~ictimer and clockon yourra]lgeare helpfuldevicesfiat

serveseveralpurposes. Theknob locationson some rangemodels mayvary and willlook likeone of

thetwo setsoftimers below. Models:w53m, HJ,

wmJ

TosetCloclc

SET’THE CLOCK, pushthe

center knob in handsto the correct time. (The MinuteTimer pointer willmove aiso, let knobout, turn the Timer

pointer to OFF.)

To set Minute mmer

The Minute Timer has been combined withthe range clock. Use it to timeall your precise cookingoperations. You’ll

recognizethe Minute Timer as the pointer which is different in color

and shape than the clock hands.

~ SET THE ~INUTE TI~E~, turn the center knob, without pushing in, untilpointer reaches number of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.)

At the end of the set time, a buzzer sounds to tellyou time is up. ~rn

~~nob,

withoutpushing in9until

pointerreachesOFF ar]dbuzzer stops.

andturn the clock

me Bakeuses

Automatic“her

UsingAutomaticTimer,youcan TIME BAKEwith theovenstafiing immediatelyand turningoff atthe StopTimeset or setboth DELAY START(somemodelsmaysay

START)and STQPdialsto automaticallystart andstopoven at a latertime ofday.It takesthe worry outof notbeinghometo startor stoptheoven.

Settingthe dialsfor TIME BAKE is explainedin detailon page 16.

Model W532GN clock and Mnute her

This modelhas a timeof day clock and minutetimer butdoes not have STARTand S~P dialsneeded for

TIME BAKEfunction.

Quetiioma%ldhwem

Q.Howcan I 8NQmyMinu@ mmer

hmakemySwrface

aookfngemier? A. YourMinuteTimer willhelp

timetoti cookingwhich includes timeto boilfoodand change tempra~reso Do notjudgecootig timebyvisiblesteamonly.Food

wi~~cook in~overedeon~iners eventhoughyoucan’tsee any

steam. Q. Must the cRockbe set on

Corrwt time of &y when I tish

to use the Automatic her for

bating?

A. Yes,if youwish to set the DELAYSTAR’ or S~P dialsto turn on and offat settimes during timed functions.

Q. can I use the Mnute mmex’ daring oven Cooting?

A. The Minute Timercan be used during anycookingfinction. The AutomaticTimers(DELAYSTART and S~P dids) are used with T~~~ BA~ finction

Q. can I Change the Clwk while I’m me cooking in the oven?

A. No.

during any programthat uses the

oventimer. Youmust either stop

those programs or waituntil they

are finished beforechanging

Theclock cannot be changed

O~~y.

time.

&*l 1. LOOkatthecontrols. Be sure

‘S::~:;you understandhowto setthem

properly.Readoverthe directions

for the Automatic Oven Timerso

youunderstanditsuse withthe

controls. 2, Checkoveninterior. Lookat

tie shelves.Tdcea practice run at ~~movingandreplacingthempmperly7

togivesure, sturdySUppOrt.

3. Readoverinformationandtips thatfollow.

4. I<eepthisbook handy soyoucan referto it, especiallyduring the firstweeksofgettingacquainted withyour range.

The controls forthe ovenare marked OVEN SET and OVEN

TEMP. (Knob appearance varies.) OVEN SET has settingsfor BAKE, TIME BAKE (onmodels so equipped), B~OIL and OFF. When

you-turnthe knob to the desired setting, the proper heating units are

thenactivated for that operation.

OVEIqTE~P maintains the temperature you set, from WA~~ (150°1J.)to B~OIL (550°F.).

The oven cyclingLight glows untilthe ovenreachesyourselected temperature,then goesoffand on with theovenunit duringcooking.

P~HEATING the oven,evento hightemperaturesettings,is speedy —rarelymore.thanabout10finutes. Preheatthe ovenonlywhen necessary.Most foodswill cook satisfactorilywithout preheating. If youfind preheatingis necessary, keep an eyeon the indicatorlight and putfood in theovenpromptly after lightgoesout.

The shelvesare designedwith stop-locksso that when placed correctly on the shelf suppo~, they (a) will stopbeforecoming completely from the oven,and (b) till not tiRtwhen removingfood from or placing food on them.

TO ~~OVE shelves with.these type of shelf supports from the

oven, lift up rear of shelf, pull forward with stop-locks along top of shelf supports. Be certain that she]f iscool before touching.

TO ~PLACE ti]ese shelvesin the oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall

i~~~~~]a~e.VJhen shelf is in proper position, stop-locks on shelf will

~ull\lnder shelf su~qpor:when shelf is pulled forwa~d.

Models M524N,

M525GN, M532GN, W536N

~ MMO~ shelvesfrom ovens

withthese type ofshelf supports, pullthe shelftowardyou, tiltfront end upwardandpullthe shelfout.

~ W.PLACEthese shelves in

oven,place shelf onsheIf support with stop-locks(curved extension under shelf) facingup and toward

rear of oven. T’fltup front andpush shelftowardback ofovenuntil it goespast “stop” onthe ovenwall. Then lower the frontof shelfand push itdl the wayback.

Both stylesof ovenshavefour shelf suppo~ marked A (bottom), B, C and D (top). Shelfpositionsfor

cookingfood are suggestedon

Baking,Roasting and Broiling

pages.

W525N,

ovenLi*t

(onmodelssoequipped)

The

lightcomesonautomatically

when tie door is opened. On mtiels with ovenwindowuse switchto mm light

On and off W~~~ ~00~ iS C~OS~.

VJhencookinga foodfor[hefirst

timeinyotlrnewoven, usetime givenon recipesas aguide. Oven theri~~ostats,overa -periodofyears, may“drift” fromthe factorysetting

anddifferencesin timingbetween anold and a newovenof5 to 10 minutesare not unusual and you maybeinclind to thinkthattie new ovenis notperformingcorrectly.

However,yournewovenhasbeen setcorrectly atthe factoryand is moreapt tobe accuratethanthe

ovenit replaced.

Step 1:Place foodin oven,being certain toleaveabout 1 inchof spacebetween pansand wallsof ovenfor goodcirculationof heat. Closeovendoor. ‘Duringbaking,

avoidfrequentdoor openingsto preventundesirableresults.

Step 2: Turn OVEN SET knob to

BAKEand OVENTE~P knob to temperature on recipe or on Baking Guide.

Step 3: Check food for doneness

at minimumtime on recipe, Cook longerif necessary. Switch off heat

:lndremove foods.

that youset. ExamplesofImmediate Start(oventurnson nowand you setit toturn offautomatically)or DelayStartand Stop(settingthe oventoturn onautomaticallyat a latertime and turnoffat a preset stoptime) willbe described.

How b set tietik

SM* and Automatic stop

N~E: Beforebeginning make surethe handsofthe rangeclock showthe correct timeofday.

ImmediateStartis simplysetting ovento startbakingnowand turning offat a later timeautomatically. ~emernber, foodscontinuecooking after controlsare off.

Step 1:Toset Stop Time, push in knobon STOP dialand ~~rnpointer to timeyou wantovento turn offi for example6:00. The DELAY STARTdial (somemodels maysay START)should beat the same positionas thetimeof dayon clock

Step 1:Toset start time, push ill knab on DELAYSTARTdialand turn pointerto timeyouwantoven toturn on, for example3:30.

Step 2: Toset StopTime, push in

knobon STOPdial and turn pointer totime you wantovento turn off, for example6:00. This meansyour recipe called fortwo and one-half hoursof bakingtime.

N~E: Time on STOPdial must be later than time shownon range

clock and DELAYSTARTdial.

Step 3: Turn OVEN SET knob to TIME BAKE. Turn OVEN TE~P knob to 250”F.or recommended temperature.

Place food inoven, close the door

and automatically the ovenwill be turned on and off at the times you haveset. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICA~~ LIGHT(s) at TIME BAKE settingmay work differently than they do at BAKE

setting. Carefully recheck the steps given above. If alloperations are done as explained, ovenwill operate as it should.

‘ion modelsequ.ip~~.edW’kl:

~~~~ ~~~(~.

glasscookwaregen~rallyabsorb heat, whichmayresultin dry,crisp

uverbrowning.For-best‘b;owning

results, we recornnlenddullbottom

sutiacesforcakepansandpieplates.

crusts. Reduceovenheat25”F.if

~ig~ter c~~Sts are desired.Rapid

browningofsomefoodscart be achievedbypreheatingcast iron cookware.

necessary,especiallyfor foods whichcook longerthan 30 to40 minutes.For foodwith shofi cookingtimes, preheatinggive~ bestappearanceandcrispness.

4. Open theovendoor to check foodas littleas possibleto prevent.

unevenheatingandto saveenergy.

Shelf

Position

B,AShinyMetal Panwith

B B

A, B

A, B A, B

B, A

A B A

A, B

B B

B, C B, C B,C B,C

Food Container Bread

Biscuits(U-in. thick) Coffeecake Corn breador muffins

Gingerbread Muffins

Popovers

Quickloaf bread Yeastbread(2 loaves)

Plain rolls Sweetrolls

w’

Cakes

(withoutshortening) Angelfood

Jelly roll

Sponge

Cakes

Bundt cakes Cupcakes

Fruit cakes Layer

Layer,chocolate

Brownies Drop Refrigcrti[or

~(Jl]cd or sliced

ShinyCookieSheet B, c

satin-finishbottom Cast Ironor Glass ShinyMetalPan with

satin-finishbottom SninyMetalMuffin Pans DeepGlassor Cast Iron Cups

Metalor GlassLoaf Pans Metalor GlassLoaf Pans

ShinyOblongor MuffinPans ShinyOblongor MuffinPans

Aluminumfibe Pan MetalJelly Roll Pan iMetalor Ceramic Pan

Metal or Ceramic Pan ShinyMetal Muffin Parts

Metalor Glass Loaf or TubePan ShinyMetal Pan with satin-finishbottom ShinyMetal Pan with satin-finishbottom Metalor Glass Loaf Pans

Metulor Glass Pans

CookieSheet CookieSheet CookieSheet

Oven

Temperature

400°-4750

350°-4000 400°-4500

350°

400°-4250

375°

350°-3750 375°-4250

375°-4250 350°-3750

325°-3750 375°-4000

325°-3500

350°-3750 275°-3000 350°-3750 350°-3750

350°

325°-3500 350°-4000 400°-4250

375°-4000

Time,

Minutes

15-20 20-30 20-40

45-55 20-30

45-60 45-60

45-60

10-25

20-30

30-55

1O-M

45-60

45-65

20-25

2-4hrs.

20-35

25-30

40-60

25-35

10-20

6-12 7-12

Comments

Canned, refrigeratedbiscuitstake 2to4 minuteslesstime.

Preheatcast ironpan for crisp crust.

Decreaseabout5 minutes for muffin mix, or bakeat 450”F.for25 minutes, thenat 350”F.for 10to 15minutes.

Dark metalor glassgive deepest browning. For thin rolls, Shelf B maybe used. For thin rolls, ShelfB maybe used.

Two-piecepan isconvenient.

Line pan with waxedpaper.

Paper liners producemore moist crusts. Use 300°F.andShelf B for small or

individualcakes.

Bar cookies from mix use sametime.

Use Shelf Cand increase temp. 25°F.to 50”F.for more browning.

Glassor Metal Rtn GlassCustard Cups or Casserole ~sctin p;in of hoi water) GlassCustard Cups or ~assero]c

~oilPanon Cookie Sheet A

;prcad to crust edges

A, B, C

B, A

A, B

A, B, C A. B, c

B B

..—

350°-400” 300°-3500

325°

400°-425” 325°-3500 400°-4250

400°-4250

450°

325°-4000

325°-3750

300°-3500

30-60 30-60

50-90

45-70

15-25

40-60 40-60

12-15

60-90

30-60

30-75

—

—.

Reducetemp. to300°F. for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies use 400°F. and increase time. Toquickly brown meringue, use 400°F. for 8to 10minutes.

Custard fillingsrequire lower temperature, longer time.

Increase time for large amount or size.

—

Roasting is tooting bydry heat.

Tendermeator pouh~ can be roasteduncoveredin youroven. Roastingtemperatures, which

shouldbelow and steady,keep spatteringto a minimum. When roasting,it is notnecessary to sear, baste,cover or add water to yourmeat.

Roastingis really a baking

procedureusedformeats.Therefore, ovencontrols are set toBAKE.

(Youmayhear a slightclicking

sound, indicatingthe ovenis workingproperly.) Roastingis easy;just followthese steps:

Step 1:Check weight ofrneat, and

place,fatsideup,onroastingrack ina shallowpan. (Broilerpanwith rackis agoodpan forthis.)Line broilerpanwithaluminumfodwhen usingpanformarinating,cooking

withfruits,cookingheavilycured meats,or forbastingfoodduring cooking.Avoidspillingthese materialsonovenlineror door.

Step 2: Place in oven on shelf in A or Bposition. No preheating is necessary.

Step 4: Most meatscontinue to cookslightlywhilestanding,after

beingremovedfromthe oven.

Standingtime recommendedfor roastsis 10to20 minutesto allow roastto firm up andmake it easier

to carve. Internaltemperaturewill

riseabout5° to 10”F.;to compensate

fortemperature rise, if desired, removeroastfromovenat 5°to IOW. less thantemperatureon guide.

NOTE: Youmaywish to useTIME BA~, as described onpage 16,to turn ovenon and offautomatically.

~emember that foodwill continue to cookin the hotovenandtherefore shouldbe removedwhen thedesird internaltemperature has been reached.

For mozen Roask @Frozen roasts ofbeef, pork,

lamb, etc., canbe started without thawing,but allow 10to 25 minutes per pound additionaltime (10 minutesper pound for roastsunder 5 pounds, more timefor larger roasts).

o Thaw most frozenpoultry before roasting to ensure evendoneness.

Some commercial frozenpoultry can becooked successfullywithout thawing. Followdirections given on packer’s label.

Questiomand&weTs

A. Checkingthefinishedinternal temperatureat thecompletionof

cookingtimeis recommended. Temperaturesare shownin Romting

Guideon oppositepage. Forroasts over8pounds, cookedat 300”F. withreduced time, checkwith thermometerat half-hourintervals

afierhalf thetime haspassed.

why ismy roastcrumbling

whenI try toCarve it?

A. Roastsare easierto slice if allowedto cool 10to 20 minutes

afier removingfromoven. Besure

to cutacross the grainofthe meat.

Q.DoI needtopreheatmy

eachtimeI cooka roast

oven or poultry?

A. It is rarely necessary topreheat youroven, only forvery small roasts, which cooka short length oftime.

Q.when buying a roast,are

any special tipsthat would

there

helpme cookitmore evenly?

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

Step

3: Turn OVENSETtoBAI<E

andOVENTENIP‘to 325”F.small potlltrymaybecooked at 375”F.

f~~best browning.

laPositionovenshelfat Bfor

srndl-sizeroasts(3 to 7 lbs.) and

atA for larger roasts.

2.Place meatfat-sideup, orpoultry

breast-sideup, orIbroilerpan or ether shallowpan with trivet. Do notcover.Do notstuff poultry until

just beforeroasting. Use meat

3. ~emGvefatand drippingsas necessary.Basteas desired.

4. Shnding time recommendedfor roastsis10to20rnim.ttestoWowroast to firm up andmake iteasier to carve. Internaltemperaturewillrise about5°to 10°F.;to compensate for

temperaturerise, ifdesired,remove thermometerfor more accurate roast from ovenat 5°to 10”F.less doneness. (Donot place

than temperature

onguide.

thermometerin stuffing.)

5.Wozenroast$canbe

conventionallyroastedbyadding

10to25 minutes per poundmore timethan givenin guidefor refrigeratedroasts. (10minutes per~und forroastsunder5punds.) Defrostpoultrybeforeroasting.

Oven ApproximateRoastingTime,

Wp’e Meat

Tendercuts; rib, high quality sirloin tip, rumpor topround*

Lamb Legor bone-inshoulder*

Vealshoulder, legor loin* Pork loin, rib

Ham, precooked

Ham, raw *Forbonelessrolledroasts over 6-inchesthick, add 5 to 10minutes per pound to times givenabove.

hultry

Chickenor Duck ~hicken pieces

orshoulder*

~rkcy

Temperature Doneness

325° Rare:

325° 325° 325° ToWarm:

325°

325° 375°

325°

Medium: 30-35 WellDone: 35-45

Medium: 25-30

WellDone: WellDone: WellDone:

WellDone:

WellDone: WellDone:

WellDone:

inMinutesper Wund

3 to 5-lbs. 24-30

21-25 30-35

35-45 35-45

10minutesper pound (anyweight)

Under 10-lbs.

20-30

3 to 5-1?)s. 35-40

35-40

10to 15-lbs.

20-25

Internal

TemyFature “F

6to$-lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40

10to H-]bs.

17-20

Over 5-ibso 30-35 185°-1!300

OverE-lbs.

15-20

130°-140° 150°-1600 170°-1850 ,

130°-1400 , 150°-1600 170°-185°

1700-180°

i70°-180°

1259-1300

170°

185°-1900

In thigh:

185°-190°

‘-.

,“

‘.

Broilingis cookingfoodbyintense

~jr-

,.-..

y“=

—.-

radiantheat fromthe upperunitin theoven,Mostfish and tender cuts ofmeatcan be broiled. Follow thesestepsto keepspatteringand smokingto a minimum.

Step 1:If meathas fator gristlenear edge,cutvertical slashesthrough bothabout2“ apart. If desired, fat maybetrimmed, leavinglayer about 1/8”thick.

Step 2: Place meat on broilerrack inbroilerpan which comes with

range.Alwaysuse rack sofatdrips intobroiler pan; otherwisejuices maybecomehotenough to catchfire.

Skp 3:Wsitionshelfonrecommended shelfpositionassuggestedinBroiling

Guideon oppositepage. Most broilingisdone on C position, but ifyour rangeisconnected to208 volts, you may wish to use higher position.

Step 4: Leavedoor ajar a fewinches

(exceptwhen broiling chicken). The door stays open by itself, yet he propertemperatureis maintained in theoven.

Step 6: Turn foodonlyonceduring cooking.Timefoodsfor firstside per Broiling

Turn food,then usetimesgivenfor secondside asa guideto preferred doneness.(Where twothicknesses and timesare giventogether,use firsttimes givenforthinnestfood.)

Step %Turn OVEN SET knob to OFF. Servefoodimmediately, and leavepan outsideoventocool during mealfor easiestcleaning.

1. If desired, broiler panmaybe linedwith foiland broilerrack may becoveredwith foil for broiling. AL}VAYSBE CERTP.INTOMOLD FOIL THOROUGHLY TO BROILER RACK,AND SLIT FOIL TOCONFORM WITH SLITSIN RACK. Broiler racksare designedto minimizesmokingand

spattering, andto keepdrippings coolduring broiling. Stoppingfat and meatjuices fromdrainingto thebroiler panpreventsrack from

serving itspurpose, andjuices may become hotenough tocatch fire.

2. DO NOTplace a sheet of aluminum foilon shelf. Todo so

mayresult in improperly cooked

foods,damage to ovenfinishand

increase in heaton outsidesurfaces oftheoven.

Guide.

why shouldI leavethedoor

closedWhenbroilingfchic~~n~?

A. Chicke~~istheonly food

recommendedforclosed-door broiling.This isbecausechickenis ~. relativelythickerthan otherfoods youbroil. Closing the door holds moreheat in theovenwhichallows chickento cook evenlythroughout.

Q. when broiling,

isitnecessary

toalwaysuse 2 rack in the pan?

A. Yes.Usingthe rack suspends themeat ovelthe pan. Asthe meat

cooks,thejuices fallintothe pan, thuskeepingnleatdrier. JUiCeS are protectedby therack and stay cooler,thus preventingexcessive spatterand smoking.

Q. Should 1

saltthemeatbefore

broiling?

A. No. Salt drawsout thejuices and allowsthemto evaporate. Alwayssaltafter cooking.Turn meat with tongs;piercing meat with a fork also allowsjuices to

escape. When broilingpoultry or fish, brush each side often with butter.

Q.why are my mea@not$Urnillg

outasbrown as theyshoIRld?

A. In some areas, the power (voltage)to the range maybe ~OW. In these cases, preheat the broil unit for 10minutesbefore placing broiler pan with food in oven.

Check to see ifyou are using the recommended shelfposition. Broil for longestperiod oftime indicated

in the Broiling

onlyonce duringbroiling.

Guide.Turnfood

---

.=+i.

IE1-oiIi3%gGllide

Broilikng

Q-”

..~g.::

-?:y&i-

bl}ster Tails (6to8-oz. each)

R38nS!ices (prccooketi)

1. Alwaysuse broilerpanand rack ttlatcomes withyouroven.It is

designed to minimizesmoting and

spatteringbytrappingjuicesin the shieldedlowerpart ofthe pan.

2, Oven doorshouldbe ajarfor dl foods exceptchicken; there isa

Toslash,cut crosswise through 6=Broilerdoes notneed tobe

outerfatsurface just to the edgeof preheated. However,forveq tiin themeat. Use tongsto turn meat overto prevent piercing meat and Iosingjuices.

foods,or to increasebrowning, preheatif desired.

~. Erozen steah can be

4. Ifdesired, marinatemeatsor conventionallybroiledby chickenbeforebroiling.Or brush

positioningthe ovenshelfat next

sgecial~o~itionond;or which withbarbecue saucelist 5 to 10 ~owestshelfpositionmd increasing

h~ldsd;or opencorrectly.

minutesonly.

3. For steaksand chops,slashfat 5. When arrangingfoodonpan, evedy aroundoutsideedgesofmeat.

do notletfatty edgeshang over sides, whichcould soilo~enwith 208volts,rare steaks

cookingtime givenin thisguide

1%times per side.

& Ifyour ovenis connectedto

may be brotied

fatdripping. bypreheatingbroil heakr and

positioningthe ovenshelfone positionhigher.

Quantity and/or

‘FoQd

Bacon ‘A-1b.(about8

GroundBeef

Done

Well

Beef

Steaks

Rare Medium

WellDone Rare

Medium

WeilDone

Chicken 1whole

BakeryProducts

Bread (Toast)or ToasterPastries

English Muffins

Tkickness

thin slices) l-lb. (4patties)

1Ato %-in. thick

l-inch thick

(1to 1%-lbs.)

I%-in.thick

(2to 2%-lbs.)

(2to2%-lbs.),

split lengthwise

to4 slices

1pkg. (2)

2(split)

2-4

l-lb. fiilets H to c Yz-in.thick

-in. thick

Shelf

fisition

IBI

FirstSide

‘fime, Minutes

c c c

c c

7 9

35 10-15 Reducetimes about 5 to 10minutesper

13-16

8 8 Increase times 5 to 10minutesper side

SecondSide

~me, Minutis

4-5

7 9

7-8

14-16

20-25

‘/2

Do not

turn over.

Comments Arrangein single layer.

Spaceevenly. Upto 8patties take aboutsametime.

Steaksless than 1inchcook through before browning. Panfrying is recommended.

Slash fat.

side for cut-upchicken. Brush each side with meltedbutter. Broil with skin downfirst andbroil with door closed.

Space evenly.Place Englishmuffins cut-side-upand brush with butter, if desired.

Cut through back of shell. Spread open. Brush with melted butter beforeand after half time.

Handle and turn verycarefully. Brush with lemonbutter before and during cooking if desired. Preheat broiler to increase browning.

for 1%-inchthick orhome cured. Slash fat.

., -

●

4-7

4-6

12-14

Slash fat.

If desired, split sausages in half lengthwise; cut i~lto5 t~ 6-inch piecss.

—.

Propercare andcleaningare

importantsoyour rangewillgive youefficientaridsatisfactory service. Followthesedirections carefullyin caringfor yourrangeto assuresafeandproper maintenance.

—

Yourrangeisventedthrougha duct locatedundertherightrear surface unit. Cleanthe ductoften.

...-z ---

The porcelainenamel cooktopis

sturdybut breakableif misused. This finishis acid-resistant. However,any acid foodsspilled (suchas fruitjuices, tomatoor vinegar)shouldnot be permitted

toremain onthe finish.

cleati~ undertheRange

(onmodels equippedwith

bottomdrawer’)

The area underthe range ofmodels

equippedwith a bottom drawercan be reached easily for cleaningby removingthe bottomdrawer.To remove,puil drawer out allthe way, tiltup the frontand removeit. To replace, insert glidesat back of

drawerbeyondstop on range glides. Lift drawer if necessary to insert easily.Let front ofdrawer down, thenpush into close.

Removable oven Door

TOREPtiOVEdoor,opentoBROIL

position,or whereyoufeelhinge

slightly. Grasp door at sides;

catch liftdoor upandawayfromhinges.

ToREPLACE,graspdooratsides.

Line up doorwithhingesantipush

door firmly i~to place.

w’

Toremove:

@Make sureunitis cool. @Lifi up rightrear surfaceunit.

e Remove @Lift out ovenventduct.

Toreplace:

@Place thepart over the ovenvent

locatedbelowthe cooktopwith openingofthe duct underthe round openingin the drip pan. It is importantthat theduct is inthe correct position somoisture and vaporsfrom the ovencan be released during ovenuse. N~E: Never coverthehole in the oven ventduct with aluminumfoilor any other material. This prevents the ovenvent from working

properly during any cookingcycle.

LampReplacement

(onmodelssoequipped)

CAUTION:Beforereplacing

your ovenlamp bulb, disconnect

the electricpowerforyourrange

atthe mainfuseor circuit

brealier panel. Besuretolet thelampcoverandbulb cool completelybeforeremoving

Iepiacingthem.

drip pan andring.

The ovenlamp (bulb)iscovered with aglass r;~ovable coverwhich

isheld inplace with abail-shaped wire.Removeovendoor,ifdesird, to reachcovereasily.

T’ remove:

@Hold hand undercover so it doesn’tfallwhen released. With fingersof same hand, firdy push back wire bailuntil itclears cover. Lift offcover.DO N~ REMOVE ANY SCREWS.

~Replacebulb with 40-watt home appliancebulb.

To replace cover:

~Place it into groove of lamp receptacle. Pull wire bail forward to center ofcoveruntil it snapsinto place. When in place, wire holds coverfirdy. Be certain wire bail is in depression in center ofcover.

~Connect electric power torange.

surface Udb Clean the area under the drip pans

often. Built-up soil, especially grease,

cleaning easier, stay-upunits lifi up and lock in the upposition, and plug-inunits are removable.

caution: Be sure all controls are turned to OFF and surface umi~ are coolbefore attempting to lift

or remove

may catch fl~re.TOmake

them.

Afterliftingthe shy-upunitsor removingplug-inuritis,removetile trimringsanddrippansunderthe ~~nitsandcleanthemaccordingto

-——.-..——---------.---

--.—-—-—.—.—L,

Youcan lift a stay-upunitupward

about6“and it willlock in theup

position. Toreposition the Stiy-up Utit: ~Replacethe drip pan and trim

ring intothe recess in the cooktop. *fit the trim ring in place overthe

drip pan. The drip pan must be underthe trim ring.

@Guide the surfaceunit into place

so itfits evedy intothe trim ring.

Plug-inunits can be removed.

Terminals

@Firstplace the drippan, thenthe trimring intothesurfaceunitcavity

foundon top ofthe cooktopso the unitreceptacle canbe seen through the openingin the pan.

~Insert theterminals oftheplug-in unitthroughthe openingin the drip

pan and intothe receptacle.

@Guide the surfaceunit intoplace so itfits evenlyinto the trim ring.

Note: The drip pan must be under thetrim ring.

CAUTION

~Do notattemptto clean plug-in surfaceunits in an automatic

dishwasher.

@Do not immerse plug-in surface

unitsin liquids ofany kind. @Do notbend the plug-in surface

unitplug termhlals.

~Do notattempt to clean, adjust or in any way repair the plug-in receptacle.

Usetimegivenonrecipewhen cwking firsttime.Oventhermostats, in time,may“drifi” fromthe factorysettinganddifferences in timingbetweenarioldand anew ovenof5 to 10minutes are not unusual.If youfindhat yourfoods consistentlybrowntoolittle.or too much, youmaymakea simple

adjustmentin thethermostat (OvenTemp)knob.

ml] knob Omshaft, look at back ofknob and note Current setting before making any ‘adjustment.

1. M offknob. Loosenboth screws

on backof knob.

2. Movepointerone notch in

desired direction. (On bobs where pointeris fixed, movescrewthat is betweenH~TER and COLDER markings.)To increasetemperature, turn towardWSE (or H~TER); to decrease, turn towardLOWER

(orCOLDER).Thenumber of

degrees F.each notch represents is

indicatedon the back ofthe knob, Tightenscrews.

3. Return knob to range, matching

flat area ofknob to shafi. Recheck ovenperformance beforemalting an additionaladjustment.

PART

BakeUnit and

Bl”oiiunit

NIATERIALS~ USE

Do notcleanthebakeunitorbroilunit.Anysoilwillburnoffwhentheunitis heated.

NOTE: The bake unit is hjnged and can be lifted gent!yto clean the oven floor. If spillover,

GENERAL DIW.CTIONS

residue,or ashaccumula~aroundthebakeunit,gentlywipearoundtheunit withwarmwater.

Control Knobs: Wnge Topand Oven

Outside Glass Finish

Metal, including Brushed Chrome Cooktop

Porcelain Enamel

and %inted Surfac#

I ~Soapandwater 1 @Soap-Filled Scouring Pad

~Commercial OvenCleaner 0 Dishwasher

o Nlild Soap and Water

0SoapandJvater

~Soapand Water

~PaperTowel s DryCloth J SoapandWater

Drainfat,coolpanand rackslightly.(Donotlet soiledpanandrackstandinoventocool,) Sprinkleondetergent.Fillthepanwithwarmwaterandspreadclothorpapertoweloverthe rack. Letpanandrackstandfora fewminutes.Wash;scourifnecessary,Rinseanddry. OHION: Thebroilerpanand rackmayalsobecleanedina dishwasher.

Pulloffknobs.Washgentlybutdonot soak, Dryandreturncontrolstorangemakingsureto matchflatareaontheknobandshaft.

Washallglasswithclothdampenedinsoapywater.Rinseandpolishwitha knobsareremoved,donotallowwatertorundowninsidethe

DONOT

abrasives, ammonia, acidsor dry cloth. commercial oven cleaners.

DO N~ USEovencleaners,

cleansing powders or harsh paper towelorclothto wipeup rightaway.Whenthe abrasives. Thesemight surfacehascooled,washandrinse.Forotherspills,suchas

scratchthe surface.

USE steel woo], Tosafelycleansurfaces:wash,rinse,andthenpolishwitha

Ifacidsshouldspillontherangewhileit is hot,usea dry

fatsmatterings,etc., washwithsoapandwaterwhencooled

surfaceofglasswhilecleaning.

dry cloth.If

andthenrinse.Polish whhdry cloth.

Oven Doo@

OvenLiner:z (CAUTION:Whenin use,

light bulbs can become

enoughto breakif

warm

touchd .wjthmoistcloth or towel.Whencleaning, avoidtouchingwarm lampswithcleaning

~SoapandWater

~SoapandWater ~Soap-FilledScourjngPad

g CommercialOvenCleaner

DON~

cleansing powders or harsh page22.Use soapandwaterto thoroughlycleanboththe abrasives.

Cool

USEovencleaners,

beforecleaning. FOR LIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking meat)willprolongthetimebetweenmajorcleaning.Rinse

liner causes additional stains when

FORHEAVYSOIL:Choosea non-abrasivecleanerandfollowlabelinstructions,usingthin layerof cleaner.Use ofrubber glovesisrecommended.‘Wipeor rublightlyonstubborn spots.Rinsewell.Wipeoffanyovencleanerthatgetsonthermostatbulb.Whenrinsingoven after cleaning,alsowipethermostatbulb.

Toremoveovendoorforeasier cleaning,seeinstructionson insideandoutsjdeofdoor.Rinsewell.N~E: Soap left

on door liner causes additional stains when the oven is reheated.

thoroughly. NT~E: Soap left on

ovenis reheated.

clothsif lampcoveris removed.j

OvenVentDuct

@SoapandWater

RemovetheOvenVentDuctfoundunderthe right rear surfaceunit. Washinhot, soapywater anddry and replace.(Openingshould matchopeningindrippan.)

Shelves e SoapandWater

@Soap-FilicdScouringPdd

QCommercialOvenCleaner

Calr[)d’”’

Unit Coils

~$()~:~g~~r~w~r

. cIirt}ille-Piatc(3 o

‘pi.~filR;i]gs

$urfi~ce

QSoap andWater Forcleaning, removedrawerbypulling it all the wayopen, tilt upthefrontand lift out. Wipe

Soapand Water

QStiff-BristledBrush spatter will not“burn on” nexttimeyoucook. Toremove

Yourshelvescan becleanedbyusinganyandall mentionedmaterials.Rinsethoroughly !Oremove

~arkcning and discoloration. When using for first time, test cleaner on small part of shelf and :heck for discoloration before

DONOTUSE

:lea~~the surface

DONOT!~andlethe unit

before completely cooled.

DO N~ inlnlerse plug-i~l units

\\,it]ldampclothor spongeand

all materials after cleaning. NOTE: Some commercial oven cleaners cause

completelycleaning.

dishwasher to

unitcoils.

Spattersand spills burnawaywhenthe cojlsare heated.At theendofa meal, removeall utensilsfromthe Calrod” unit andheatthe soiledunitsat HI. Letthe soil burnoffabouta

minuteandswitchthe unitsto OFF.Avoidgettingcleaning

malerialsonthe coils. Wipeoff anycleaningmaterials with

inanyIiindof liquid.

a damppaper towelbeforeheatingthe Calrod” unit.

replace.NeverUsehar.sllabrasives or scouring pads.

Cleanas describedbelow or in the dishwasher.Wipeall ringsafter eachcookingso unnoticed

“burned-on”spattersusc anyor all

QSoap-FiilcdScouringPad cleaningmaterials mentioned.Rublig/zt/ywithscouringpadto preventscratchingofthe

(Non-metallic)

surface.

/i!l;n.liElt!zll QSoapand Water COO1~>anslightly.Sprinkleon detergentand washor scourpan whh warmwater,Rinse and Ilrip PZS15

@Soap-Fil]cdScouringPad

dry.In additi{~n,pan mayalso be cleaned in the dishwasher. ~PlasticScouring Pad QDis11w3sher

‘Spil13~eof marinacics.fruit-juit’cs,.

~onla[osaucesandbastingmstcri~lscontainingacids maycause discoloration. Spilloversshouldbe wipedup

inlnledi~[c]y,wilhcare being [akcnnotto {ouchanyhotporiion of the oven.

—-—

lJJhent]l~surfiaceiscool, clean and

rinse,

A--

- IPRoB~~~

....

.’ -

OVEN LIGHT

DOES Nm

WORK

POSSIBLE CAUSE AND mMEDY Plug on rangeis not completelyinsetied in the electricaloutlet.

. . —

—— .

The circuitbre~er in yourhouse!~asbeen tripped, or a fusel~asbeen blown. Ovencontrolsnot properly set.

Light

bulbis loose.

Bulbis defective.Replace. Switchoperatingovenlightisbroken. Call for service.

OVEN SETbob not set atBROIL. OVENTEMP knob not setat BROIL. Door not lefiajar as recommended. Improper shelf positionbeing used. Check BroilingGuide.

Necessary preheating wasnot done. Food isbeing cookedon hot pan. UtensiIsare not suitedfor broiling. Aluminumfoil used on the broilpan rack has not been fittedproperly and slit

as recommended.

FOOD DOES NOT ROAST

ORBAKE PROPER~~

;

—

‘-I

CALROD@SURFACEUNITS

t40T FUN~IONING

PROPERLY

OVEN SET hob notset on B~.

OVEN TEMP hob not setcorrectly. Shelfposition is incorrect. CheckRoasth~gor Baking Guides.

Oven shelfis notlevel. lncor~ectcoob~are or cootiare ofimproper size isbeing used. A foiltent was not used when needed to slowdown browningduring roasting.

Surface unitsare notplugged in solidly. Trim rings/drip pans are not setsecurely in the rangetop. Surface unit controls are not properly set.

‘.,

,,:

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~ “

2.5

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... —---------------—--———-----

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d.,.

whateveryoLIrquestionaboutany Hotpointmajor appliance,GEAnswer Cente@ informationserviceisavailableto help.Yourcall-and your question—willbe answeredpromptly andcourteously.Andyoucan call any time.GEAnswerCente# serviceis open 24 hours a day7 daysaweek.

I’OLI~Hotpoint‘applia~ce,scheduled

.1a time that’sconvenientfor you.

fanyGE ConsumerServicecompany operatedlocationsoffer youservice todayor tomorrow,or atyourcon-

~crlience(700 a.m.to 700 p.m.weekda}-s,9:00 ~,nl,to

2:00 p.m. Saturdays).

OLtrfactory-trainedtechniciansknow j(~~~rapplianceinsideand out-so

n~~~strepairscan be handledinjust

OIICvisit.

Youcan havethe semre feelingthat GE ConsumerServicewillstillbe thereafteryourHotpointproduct warrantyexpires.Purchasea GE contractwhileyourwarrantyis stillin

effectand you’llreceivea subsnntial discount.Witi a multiple-yearcontract,you’reassuredof futuresemice at today’sprices.

TelecommunicationDevicefor theDeaf

1=;.:,,:1

----%

.JL,

./’

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!~ \

~. ...

Upon request,wewillprovideBraille controlsfor a varietyofHotpoint appiiances,and a brochure to assistin plan~linga barrier-freekitche~lfor personswithlimited mobility.Tc>obu~inthese items,free of charge,c,AI

800.626.2000.

Conslllmers with impaired. heaying

speech who have accesstoa TDD

a cox~ve~ltiondteletypewriter may

01.

call 800-TDD-GEA.C(800-833-432~?)

to reciulestil?forlnation or sell~ice.

“

YOURHQTPOINT RANGE

WARRANTY

Saveproofof original purchasedatesuch asyoursalessiipor cancelled checkto establishwarranty period.

FULL ONE-YEARWARRANTY Thiswarrantyis extendedto

original purchaserand any

Foroneyearfrom

purchase,we

date of original

will provide,free of

charge,partsandservicelabor inyour hometo repairorreplace

anypart of the range that fails

becauseof a manufacturingdefect.

the

succeeding owner

for products

purchasedfor ordinaryhomeuse

48mainland states,Hawaii

inthe andWashington,D.C.[n Alaskathe warrantyisthe sameexceptthat it is LIMITEDbecausevoumust oavto ship the productto~heservic’eshop orfor the servicetechnician’stravel coststo your home.

All warrantyservicewill be provided byour FactoryService Centers or byour authorizedCustomer Care@ servicersduring normalworking hours.

Lookin theWhite orYellowPages of yourtelephone directoryfor HOTPOINTFACTORYSERVICE, GENERAL ELECTRIC-HOTPOINT FACTORYSERVICE

Or HOTPOINT

CUSTOMERCARE” SERVICE.

WHATISNOTCOVERED

@Service trips to yourhome to

teach you howto usethe product.

youruseand caE material.

Read [fyou then haveany questions

about operating the product, please contactyour dealer orour Consumer Affairs office atthe address below,or call, foil free:

GE AnswerCente@

800.626.2000

consumer information service

@Replacement of housefuses or

resetting of circuit breakers.

~ Failureofthe product if it is used for other than its intended purpose or used commercially.

~ Damageto productcaused by accident, fire, floods or acts of God.

WARF4AN~R IS NOTRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

~ Improper installation.

If you havean installation problem, contact your dealer or installer. Youare responsible for providing adequateelectrical, gas,exhausting and other connecting facilities.

Some states do notallowthe exclusionor limitationofincidental or consequential damages, so the above limitationorexclusion

may notapply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from stateto state.

Toknow what your legal rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General.

$?r~~:~~~Q~: ~@~~K~~ ~~~Ct~iC ~0~~~~~

Ii further help is ifieeded co~leerning this warranty, E’4vite:

kqallagev—c~ns!jn?er Affaii’s, GE $Ippliances, Louiswi!!e, KY 40225

.————.

m,. -Qm.- .-. = ~m,.- m.m .=.= 2————7.-.-.-J =G- .- =---- -- ..:

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--=’-’==-’’’-”’j 1

GE RB524N, RB525N, RB525GN, RB532GN, RB536N Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual