GE RS504GP, RS622GP Use and Care Manual

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Page 1

YourRange

Contents

Alumlnum FOII Anti-Tlp De~lce

Applldnce Reg]\trdlon

Canning Tip\ Cde dnd Cleanlng

Clock/T1nler Consumer Services

Fedtures Model and Scrid Numbers

Oven

Baking Broiling, Broiling Guide

Cimtinuous Cleaning Care

Door Removal Light: Bulb Replacement

Roasting. Roasting Guide Shelves

Thermostat Adjustment

Problem Solver

Safety Instructions

4, 18,20

3,25

20_25

6,7

Il. 12

1~-15

18, 19

16, 17

11,23

3-5

21 ~’2

UseandCare

~ 9

ofModels

RS504GP RS622GP

..s’

Surface Cooking

Control Settings

Cookware Tips Wdrranty

GE Answer Center’

800.626.2000

8,9

Back Cover

HcnPollur

MNU127 Rev. 1

3q.47~

Page 2

. .

IIJiill

HELP US HELP YOU...

Before using your oven, read this book carefully.

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

Keep it handy for answers to

your questions. If you don’t understand something

or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville. KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front of the oven behind the oven door.

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

Model Number

SerialNumber Use these numbers in any

correspondence or service calls concerning your oven.

IF YOU NEED SERVICE

If you received a damaged oven..,

Immediately contact the dealer (or builder) that sold you the oven.

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

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page in (he back of

We’re proud of our service and want you to be pleused. If (or some reason you are not happy with the scrvicc yoL1receive, here are three steps to follow for further help.

F[RST. contact [he people who serviced your appliance. Explain why you are not pleased. [n most cases. [his will solve the problem.

this guide.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North W~cker Drive Chicago, IL 60606

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

●

❑

( ‘~ When using electrical appliances. basic

safety precautions should be followed. including the following:

● Use this appliance only for its intended use

as described in this manual.

c Be sure your appliance is properly

installed and grounded by a qualified technician in accordance with the provided installation instructions.

cDon’t attempt to repair or replace any

part of your oven unless it is specifically recommended in this guide. All other servicing

should be referred to a qualified technician.

s Before performing any service,

DISCONNECT THE OVEN POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING

THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

A WARNING—AH ranges can tip tind

[f you null the range (WI from the wall for anv

re;som’ make surclhc dc~icc is properly en@@ before you push the range back. Plctise refer to the Anti-Tip device information in the back of this book. Failure to take this precaution could result in tipping of the ran:e and injury.

● Do not leave children done-children silould

not be left alone or unattended in an area where on

appliance is in use. They should never be allowed

to sit or stand on any part of the uppliance.

. Do not allow anyone to climb. stand or hang on

the door. They could damage the oJIen.

...

Q?&

injury could result. To prevent accidental tipping of the rtingc from abnormal usage. including

excess Ioadin: of the oven door. attach it to the wall or [1OOI.by installing [hc An(i-Tip dc~icc supplied. To insure [he device is properly inst:llled and Cngagedq

rcnlo~’cthe drawer panel and inspect the rear-lmwling leg. MAe sure it

fits securely.

● CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN OVEN. CHILDREN CLIMBING ON THE OVEN TO REACH ITEIMSCOULD BE SERIOUSLY INJURED.

. Teach children not to play with the controls or

any other part of the range:

●

Never leave the oven door open when yOLIare not watching the range.

●

Never wear loose-fitting or hanging garments

while using the applian;e. Be ca;ef;l-when

reaching for items stored in cabinets over the oven. Flammable material could be ignited if brought in contact with hot hetiting elements and may cause severe burns.

“DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

757

pot hok.lcrs touch hot heating elements. Do not usc a towel or other bulky cloth.

GFor your safety, never use your appliance for

warming or heating the room.

● Keep hood and grease filters clean to muinttiin

U()()~ ~~~]~ting aIId to uvoid grease fires.

c Do not let cooking grease or other flammtible

materials accumulate in or near the oven.

k ‘,.’

by covering pan completely with well-fitting lid, cookie sheet or tlat tray, or if available, use a dry chemical or foam-type extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or. if available,

a multi-purpose dry chemical or foam-type

fire extinguisher.

Flame in oven can be smothered completely by closing the oven door and turning the oven control to OFF or use a dry chemical or foam-

type extinguisher.

c Use only dry pot holders—moist or

‘ dwnp pot holders on hot surfacts may

result in burns from steam. Do not ]et

. Do not use water on grease fires.

Never pick up a flaming pan.

Smother tlaming pan on surfiice unit

. .

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

s Do not touch heating elements or interior

surface of oven. These

to burn even though they are dark in color. During and after use, do not touch, or let clothing or other tlmmable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop, areas ftiring the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door, and metal tnm parts above the door. Remember: The inside stirface of the oven maybe hot when the door is opened.

QWhen cooking pork, follow the directions exactly

and :dwuys cook

the meat to an internal

temperature of at least 170°F. This assures that, in the remote possibility that trichina may be present in the meat. it will be killed and the meat will be safe to eat.

● After broiling, always take the broiler pan out of

the range and cican it. Leftover grease in the broiler

pm can catch fire next time you use the pan.

(hw-1

eStand away from range when opening oven

door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

surfaces maybe hot enough

When using cooking or roasting bags in oven, .

followthe manufacturer’s directions.

Do not use your oven to dry newspapers. If overheated, they can catch fire.

Do not leave paper products, cooking utensils, or food in the oven when not in use.

Surface Cooking Units

●

Use proper pan size-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 direct contact and may result in

ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

● Never leave surface units unattended at HI heat

settings.

spillovers that may catch on fire.

● Be sure drip pans and vent ducts are not

covered and are in place.

cooking could damage range parts and wiring.

● Don’t use aluminum foil to line drip pans or

anywhere in the oven except as described in this

book. Misuse could result in a shock, fire hazard or

damage to the range.

Boilover causes smoking and greasy

Their absence during

,$=

● Don’t heat unopened food containers. Pressure

could build up and the container could burs~

causil~gan injury.

QKq oveu vent duct unobstructed. s Keep oven free from grease buildup. s Place oven shelf in desired position while

cool. If N-Avesmust be handled when hot, do not

let pot holder contact heating units in the oven.

c Pulling out shelf to the shelf stop is a

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

—.

ovenk

● Only certain types of glass? glass/ceramic,

earthenware or other glazed containers are

suitable for range-top service;

others may break -

because of the sudden change in temperature. See

the section on Surface Cooking for suggestions.

● To minimize the possibility of burns, ignition of

flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

● Always turn surface unit to OFF before

removing cookware.

● Never clean the cooktop surface when it is

Some cleaners producenoxious fumes and

hot.

wet cloths could cause steam bums if used on a hot surface.

Page 5

(’-’

c Keep an eye on foods being fried at HI or

MEDIUM HI heat settings.

● To avoid the possibility of a burn or electric

shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.

● Don’t immerse or soak removable surface

units. Don’t put them in a dishwasher.

● When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread the flame.

● Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pdn.

● Use little fat for effective shallow or dtwp-fat

frying. Filling the pan too full of fat can cause

spillovers when [“owlis w.khd.

c if a combination of oils or thts will be used

in frying, stir togcttwr before lm:Nin:, or M Fdts

‘ melt slowly.

. .

● Always heat fat slowly, :lndwatch as it heats.

● Use deep ftit thmvnometer whenever possible to

prevent {)verheatin: [“atbeyond the smoking point.

● Never try to move a pan of hot Fat,especially a

deep fat t’ryer.W.~ituntil the fat is cool.

SAVE THESE INSTRUCTIONS

Page 6

,. ... ... . . . . .

FEATURES OF YOUR RANGE

Continuous-Clean

Model

RS622GP

???

111—

“-F

Standard Model RS504GP

L ,t

Page 7

Explained

Feature Index

1 Storage Drawer 23

2 Model and Serial Numbers 2

on page

3 Bake Unit

(May be lifted gently for wiping oven floor.)

4 Broil Unit

5 Oven Interior Light 22 6 Lift-Up Cooktop 22

7 Chrome-Plated Drip Pans 24

8 Plug-in Surface Unit

(May be removed when cleaning under unit.)

9 Surface Unit Controls

10 Oven Light Switch 11

11 Oven Set Knob 13 12 Anti-’rip Device 3,25

13 Oven Vent Duct

(Locoted under right rear surfiice unit.)

14 Automatic oven Timer 15 Clock and Minute Timer

16 Oven Temperature Knob 17 Surface Unit “ON” Indicator Light 18 Oven Cycling Light 19 Oven Shelf Supports

ZO (Jven $JheIves

21 Removable Oven Door with Broil Stop Position

(Easily removed for oven cleaning.)

—

10, 13

11, 12

11,23

22 Broiler Pan and Rack

Page 8

SURFACE COOKING

Surface Cooking with Infinite Heat Controls

At both OFF and HI positions. there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting: the lowest setting is the word LO. [n a quiet kitchen. you may hear slight

“-ciicking” sounds during cooking, indicating heat

sett:ngs selected are being maintained. Switching heats to

higher settings always shows a quicker change than switching to lower settings.

Cooking Guide for Using Heat Settings

How to Set the Controls

clockwise or counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

MEDIUM LO—Steam rice, cereal; maintain serving temperature of most foods.

LO-Cook after starting at HI; cook with little water in covered pan.

(!!)

H&Quick start for cooking; bring water to boil. MEDILJM l-H-Fast fry. pan broil; mainttiin fast boil

on large amount of food.

lVIED-Saute und brown: maintain slow boil on large amount of food.

COOKING TIPS

Cookware

Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat. but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the circle more than 1 inch.

NOTE: c At HI, MEDIUM HI, never leave food unattended. ‘~

Boilovers cause smoking; greasy spillovers may

catch fire.

. At MEDIUM LO, LO, melt chocolate, butter on

small unit.

Right

NOT OVER 1“

■

Wrong

OVER 1“

Page 9

(@eep Fat Frying

—

Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

HOME CANNING TIPS

Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the surface unit wfil cause a build-up of heat that will damage the porcelain cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

+..

..,.

‘“’:& ““‘

~icanningshouldh

‘~+;pots thtit extend beyond one inch of the surfi~ce unit

circle are not recommended for most surface cooking.

However, when canning with water-bath or pressure

canner, Iargcr-diumeter pots may be used. This is

because boiling wtitcr temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surFace units.

done on the cooktop only.

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the

surface unit. If your range or its location does not allow the canner to be centered on the heating area,

use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

,,F”>

‘?4

Flat-bottomed canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm the glass cooktop surtice.

3. When canning, use recipes and procedures from reputable sources, Reliable recipes and procedures are available from the manuticturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates

large amounts of steam. To avoid burns from steam

or heat, be careful when canning. NOTE: If your house has low voltage, canning

may take longer than expected, even though directions have been carefully followed.

The process time will be shortened by:

(1) using a pressure canner, and

(2) starting with HOT of large quantities of water.

tapwaterfor fastest heating

Page 10

AUTOMATIC CLOCK AND TIMER

To Set Clock

STOPTIME DEIAY START

PIJSHTO TURN

To set the Clock, push the center knob in and turn the clock hands to [he correct ~ime. (The Minute Timer pointer will move also; let knob out and turn the Timer poimer to OFF.)

Time Bake Uses Automatic Timer

Using the Automatic Timer, you can TIME BAKE with the oven turning on immediately and turning off at the Stop Time. set, or you can set both DELAY START and STOP TIME dials to automatically start

and stop oven at u later time of day. It takes the worry out of not being home to sturt or stop the oven.

To Set Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You will recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

To set the Minute Timer, turn the center knob,

without pushing in, until pointer 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 tell you time is up. Turn knob, without pushing in, until pointer reaches OFF and buzzer stops.

Setting the dials for TIME BAKE is explained in detail in the baking section of this book.

Questions and Answers

Q. How can I use the Nlinute Timer to make the

surface cooking easier:)

A. The Minute Tjrner will help you time total

cooking, which includes time to boil food and change tempcmturcs. Do not judge cooking time by visible steam only. Food will cook in covered

conlainer’i even though you can’t see any steam.

Q. Must the CWck be set on correct time of

day when I wish to use the Automatic Timer for baking?

A. Yes, if you wish LOset the DELAY START or

STOP TIME dials to turn on and off at set times

durir,g timed functions.

Q. Can I use the Minute Timer during

oven cooking?

A. The Minute Timer can be used during any cooking

function. The Automatic Timers (DELAY START

and STOP TIME dials) are used with TIME BAKE

function only.

Q. Can I change the time of day on the clock while

I’m Time Baking in the oven?

A. The time of day on the clock should not be

changed during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing the time.

Page 11

USING YOUR OVEN

.. —.” . . . . . . . . .

Before Using Your Oven

1. Look at the control. Be sure you understand how

to set it properly.

2. Check oven interior. Look at the shelves. Take a practice run at 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 using your new range.

Oven Shelves

%~’ The shelves are designed with stop-locks so when

placed correctly on the shelf supports, they will stop before coming completely out of the oven and

will not tilt when you tire removing food from them

or placing food on them.

Oven Temperature Control

The OVEN TEMP knob is located on the control panel on the front of the range.

Simply turn the knob to the desired cooking temperatures, which are marked in 25”F. increments on the dial. OVEN TEMP maintains the temperature you set, from WARM ( 150”F.) to BROIL (550”F.).

The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven,

To remove the shelves from the oven, pull them toward you, tilt front end upward and pull them out.

To replace, pluce shelf on shelf support with stopIocks (curved extension of shelf) ticing up und toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and push it all the way buck.

Shelf Positions

Each oven has four shelf supportsA (bottom). B. C and D (top).

Shelf positions for cooking w-e sugges~ed in the Baking, Rotistlllg

tind Broiling sections.

Oven Light

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

Page 12

USING YOUR OVEN

Adjusting the Oven Thermostat

Use the time given on a recipe ~vhencooking the first time. Oven thermostats. in time. may “drift’” from the factory setting ml differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. [f you find that your foods consistently brown too little or too much. you may make a simple adjustment in the thermostat (the OVEN TEMP) knob.

We do not recommend the use of inexpensive thermometers, such as those found in the grocery

s[orc. to oven. These thermometers can vary by 20-40 degrees.

Yom-oven t!~ermostat has been preset to maximize cooking efficiency. To obtain pe~k cooking results, make the temperature adjustment d re-c~’aluate your

cooking results for several Jays. If you are not satisfied

with cooking results. r-e-adjust the temptmture.

If you think the oven should be hotter or cookr. you can adjust it yourself. To decide how much to chunge

the temperature, set the o~’enternperuture 25°F. higher or Iov.’crthun the tcmpcraturc in your recipe. then bake. The rcsu]ts of this “’test” should give jrou an idea (}ihow much the temperature shouid be ch:mged.

Pull the knob off the shaft, look at thr hack of the knob and note the current setting lwfore making any adjustment. Ttw knob is t“ac[orySC(

with (Iw top wrcw’ directly under thu poin[cr.

re-adjust the temperature setting of your new

Back of the OVEN TEMP knob

To adjust the thermostat:

1. Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold the knob as shown in the illustration of the back of the OVEN TEMP knob and turn so the bottom screw moves in the desired direction. You will hear and feel notches as you turn the knob. Each notch changes the temperature about 15° Fahrenheit.

The bottom screw moves toward HOTTER to increase the temperature.

861

$3Wa;

The bottom screw

moves toward COOLER to decrease the temperature.

4. Tighten [he screws.

5. Return the knob to the range.

Re-check oven performance before making any additional adjustments.

Bottom screw moves toward

HOTTER

or COOLER

BAKING

When cm)ki~lg :1!.ood for the first time in your new oven. use time given on recipes as a guide. tile fi:cti~ry sc[(ing und diffcre[wes in timin: betiveen tin old and a new oven of

5 to 10 oven is not perti)rming correctly. Hou ~>~cr.yoLlr newrO}rcnhas been set correctly at the factory und is more apt to be accurate than the oven it replaced.

lninl~tes arc no{ unusu:ll and yOLImay be inclined to think that the new

Oven thermostats. over a period of years, may “drift” from

How to Set Your Range for Baking

To avoid possible burns, plum the sheltes in the correct position before you turn the o~’enon.

1. Turn the OVEN SET knob [o [3AKE and [IN OVEN TEMP knob to the temperu(ure yoLldesire.

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

(m ‘ w“

Page 13

TIMED BAKING

How to Time Bake (on some models)

The automatic oven timer controls are designed to

turn the oven on or off automatically at specific times

“ <g~ @

How to Set Immediate Start and Automatic Stop (on some models)

NOTE: Before beginning, make sure the hands of the range clock show the correct time of day.

Immediate Start is simply setting the oven to start baking now and turning off at a later time automutictilly. Remember, Foods continue cooking after controls are off.

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or

Delay Start and Automatic Stop (setting the oven to turn on automatically at a later time and turn off at a

preset stop time) wi~lbe described.

1. To set the Stop Time. push in the knob on the

STOP TIME dial and turn the pointer to the time you want the oven to turn oft for example 6:00. The DELAY START dial should be at the same

position as the time of day on the clock.

2. Turn the OVEN SET knob to TIME BAKE. Turn the OVEN TEMP knob to the oven temperature, for example 250°F. The oven will start immediately and will stop at the time you have set.

How to Set Delay Start and Automatic Stop (on some models)

Delay Start and Automatic Stop is setting the oven timer tO turn the oven on and off automatically at a later time than the present time of day.

1. To set the start time, push in the

knob on the DELAY START dial and turn the pointer to the time you want the oven to turn

on, for example 3:30.

<C% @

PUSH TO TURN 6

2. To set the Stop Time, push in the knob cm the STOP TIME dial and turn the pointer to the time you want the oven to turn off,

for extimple 6:00. This means your recipe called for two and

one-half hours of baking time.

NOTE: The time on the STOP TIME dial must be later than the

time shown on the range clock and the DELAY START dial.

Turn the OVEN SET knob to

3. TIME BAKE. Turn the OVEN

TEMP knob to 250°F. or recommended temperattlre.

Place food in oven, close the door and tiutomatically the oven will be turned on and off at the times you

have set. Turn the OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIME BAKE setting may work

differently than they do at BAKE

setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

NOTE: Foods that are highly perishable such as milk, eggs,

fish, stuffhgs, poultry and pork

should not be allowed to sit out for more than one hour before or

after cooking. Room temperature

promotes the growth of harmful bacteria. Be sure that the oven

light is off because heat from tie bulb will speed harmful

bacteria growth.

(continued ne.rt pwe)

Page 14

kiiia

For best baking results. follow these suggestions:

Oven Shelves

BAKING

(continued)

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the oven. on either the second or third shelf from the bottom. See the chart for suggested shelf positions.

Type of Food

Angel food cake

Biscuits or muffins Cookies or cupcakes Bor C Brownies Bor C

I Layer cakes I Bor C

Bundt or pound cakes

I Pies or pie shells IF rozen pies

Casseroles

IR oasting

Shelf Position

A Bor C

lAor B / Bor C IA( on cookie sheet) I BorC lAor B

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven temperature before putting in the food. To preheat. set the oven at the correct temperature—--selecting a higher temperature does not shorten preheat time. minutes. After the oven is preheated place the food

LIp to the specified

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10

in the oven as quickly as possible to prevent heat from escaping.

I I I I

‘%+

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner. crisper crust. Use this type for pies.

. Shiny. bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes und cookies require this type of pan.

. Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by 25°F. and use the recommended cooking time in the recipe. This is not necessary when baking pies

or casseroles.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1X inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.

Page 15

~ Baking Guides

When using prepared baking mixes, follow package recipe or instructions

for best results.

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

For best results, use only one cookie sheet in the oven at a time.

Pies

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookiesheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overtlow. Check the recipe to make sure the pan size

used is the one recommended.

Aluminum Foil

Never entirely cover a shelf with a large cookie sheet or aluminum foil. This will disturb the heat circulation and results in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum

not open the door to look at your food. Most recipes time. Opening the oven door frequently during provide minimum and maximum baking times such as “bake 30-40 minutes.”

cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

15 I

Page 16

ROASTING

Roasting is cooking by dry heat. Tender meat or poultry can be roasted

uncovered in your oven. Roasting temperatures. which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste. cover or add water to your meat.

Roasting is easy; just follow these steps:

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the meat. Place it, fat-side-up (or poultry breast-side -up) on a

trivet in a shallow pan

as close to the size of the meat as possible. (The broiler pan with grid is a good pan for this. ) Line the broiler

when using the pan for marinating, cooking with

fruits, cooking heavily cured meats, or basting food

during cooking. Avoid spilling these ma~eriids inside the oven or inside the oven door.

3. Turn the OVEN SET knob to BAKE and the OVEN TEMP knob to 325”F. Small poultry

Frozen Roasts

4. Most meats continue to cook slightly while

standing, after being removed fr~m the oven.

Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10“F.; to compensate for

temperature rise, if desired, remove roast from oven when roast’s internal temperature is 5° to

10“F. less than temperature shown in the

Roasting guide.

Remember that food will continue to cook in the hot oven and therefore should be removed when the

. .pan with aluminum foil

desired internal temperature has been reached. -

9nmy be cooked at 375°F. for best browning.

Frozen roasts of beef, pork. lamb, etc.. can be started

without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure

even doneness. Some commercial frozen poultry can

be cooked

directions given on package label.

SUCCtMfUlly without thawing. FOI1OW

Page 17

Questions and Answers

43’

Q. Is it necessary to check for doneness with

a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at halfhour intervals after half the time has passed.

Q. Why is my roast crumbling when I try

to carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to

cut across the grain of the meat.

ROASTING GUIDE

Q. Do 1need to preheat mv oven each time

I cook a roast or poultry? It is unnecessary to preheat your oven.

When buying a roast, are there any special tips

“

that would help me cook it more evenly?

Yes.Buy a roast as even in thickness as possible,

or buy rolled roasts.

Can 1seal the sides of my foil “tent” when

roasting a turkey?

Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

Oven

Temperature

Meat

Tender

:~~Lamb leg or bone-in shoul&r*

cuts; rib, high quality sirloin

tip, rump or top round*

325°

Veal shoulder, leg or loin*

Porkloin,rib orshoulder* Ham.precooked

Poultry Chicken

Chicken pieces

Turkey

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

?The U.S. Department of Agriculture says “’Rare beef is popular, but you should know that cooking it to only 140”F. means

some food poisoning organisms may survive.’” (Source: ”S~fe Food Book. Your Kitchen Guide. USDA Rev~June 1985. )

or Duck

325° 325° 325°

325° 3500

325°

Doneness

Rare: Medium:

Well Done: Rare: Medium:

Done:

Well

Well Done: Well Done:

To Warm:

Well Done:

Approximate Roasting Time in Minutes per Pound

3 to 5 Ibs. 24-33 35-39

40-45

21-25 25-30 30-35 28-33 35-45 30-40

35-45 30-40

17-20 minutes

3 to 5 Ibs. Over 5 lbs.

per pound (any weight)

6 to 8 lbs.

18-22 22-29 30-35 20-23 24-28

3540 30-35

35-40

10to 15Ibs.

18–25 15-20

Over 15lbs.

Temperature ‘F.

Internal

140°–1500t 1

50°–1600

170°– 185° 140°-1500t 150°– 160° 170°– 185° 170°– 180° 170°– 1800 115°–1250

185°– 190° 185”–190”

In thigh:

185°–1900

‘/-- .8

“d

Page 18

.$ .,.

BROILING

. . .

1.4.>, . ,’ .>>/-... .

Broiling is cooking food 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 the meat has fat or gristle near the edge. cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed. leaving a layer

about 1/8 inches thick.

2. Place the meat on the broiler rack in the broiler pan which comes with the oven. Always use [he rack so the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch fire.

3. Position the shelf on the recommended shelf

position as suggested in the Broiling Guide. Most broiling is done on C position.

4. Leave the door ajar at the stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

5. Turn the OVEN SET knob to BROIL and the

OVEN TEMP knob to BROIL. Preheating units is

not necessary. (See notes in the Broiling Guide. )

6. Turn food only once during broiling. Time foods for first side according to the 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

times given for the thinnest food. )

7. When finished broiling, turn the OVEN SET knob

to OFF. Serve food immediately, leaving the broiler pan and rack outside oven to cool during the meal for easiest cleaning.

Use of Aluminum Foil

YOL1can use aluminum foil to line your broiler pan and broiler rack. However. you must mold the foil tightly to the rack and cut slits in it just like the rack. catch on fire. [f

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The

juices could become hot enough to

yoLlare frying, not broiling,

slits.

Questions and Answers

Q. When broiling, is it necessary to always

use a rack in the pan?

A. Yes. Using the rack suspends the meat over the

pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and allows (hem to

evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork allow’s juices to escape. When broiling poultry or fish. brush each side often with butter.

,m.<i

yoLldo not cLltthe

Q. WIIy are my meats not turning out as brown

as they should?

A. [n some areas, the power (voltage) to the oven

may be low. In these cases. preheat the broil unit for 10 minutes before plflcing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide.

Turn food only once during broiling.

Q. Do I need to grease my broiler rack to prevent

meat from sticking?

A. No. The broiler rack is designed to reflect broiler Y~‘

heat, thus keeping the surface cool enough to preven -

meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

‘)x’~:yfv;: ‘.$ ‘“ ‘

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Page 19

BROILING GUIDE

1. Always use the broiler pan and grid that comes

with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. The oven door should be open to the broil

stop position.

3. For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise

through the outer fat surface just to the edge of the

meat. Use tongs to turn meat over to prevent

piercing the meat and losing juices. -

4. If desired, marinate meats or chicken before broiling, or btish with barbecue sauce last 5 to

10 minutes only.

Food Bacon 1/2 lb. (about 8

Ground Beef

Well Done

Beef Steaks

Rare Mctiium Well Done

Rare Medium Well Done

Chicken

Bakery Products

Brcwi (Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb Chops

Medium Well Done

Wieners and similar precooked sausages, brat wurst

Quantity andlor Thickness

thin slices)

I lb. (4 patties) l/2 [o 3/4 inch thick

I inch thick

(1 to IZ Ibs.)

I X inch thick

tO 2X Ibs.)

1 whole

(2to 2XIbs. ),

split lengthwise

~ to 4 sli~~s

1pkg. (2)

~ (s~lit) 24

(6 to 8 oz. each)

i-lb. fillets 1/4 w 1/2 inch thick

1 inch thick

2 ( 1/2 inch thick) 2 (1 inch thick), about 1 lb.

2(1 inch thick) about 10 to [2 oz.

2 ( 1X inch [hick), about I lb.

l-lb.

pkg. (lo)

+-F=+==

c 10 7 c f) 5

c 8 c

c 10

A 35

c c

5. When arranging food on the pan, do not let fatty edges hang over the sides, which could soil the oven with fat dripping.

6. The broiler does not need to be preheated. However, for very thin foods, or to increase

browning, preheat if desired.

7. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

.1 !4times per side.

15 14-16

I!4–2

20-25

12 14

Comments

Arrange in single layer,

Space evenly. Up to 8 patties take about same time.

Steaks less than 1 inch thick cook

7-8

10-15

112

5 Handle and turn very carefully. Brush

through before browning. Pan frying is recommended. -

Slash fat.

Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush ctich side with melted butter. Broil skin-sidedown first.

Space evenly. Place English muffins cut-side-up and brush with butter. if desired.

Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.

with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Increase time 5 to 10 minutes per side for 1X inch thick or home cured ham.

Slash fat.

12–14

1–2

If desired, split sausages in half lengthwise; cut into 5-to 6-inch pieces.

Page 20

CARE

AND CLEANING

Continuous-Cleaning Oven Interior

Special Care of Continuous-Cleaning Oven Interior: Do not attempt to clean the oven until you have

read this section. The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a special

coating that cannot be cleaned in the usual manner

with soap, detergents, steel wool pads, commercial

oven cleaners, coarse abrasive pads or coarse brushes.

Use of such cleansers and/or the use of oven sprays

will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks. valleys and sub-surface “tunnels.’” This rough finish tends to prevent grease spatters from forming

little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely and at some time after extended usage, stains may appear that cannot be removed.

The special coating works best on small amounts of spatter.

especially sugars, egg or dairy mixtures. For

reason,

replaceable aluminum foil oven bottom liner which

prohxts the porous finish on the bottom of’the oven

from spillovers.

This special coating is not used on oven shelves or on the inside of the oven door. Remove these to

clean with a commercial oven cleaner to pre~’ent damaging the Continuous-Cleaning Oven coatin:.

Itdoes not work well with larger spills.

the oven is equipped with a removable,

(on some models)

this

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the broiler pan and rack.

3. Remove excess spills and boilovers from the aluminum foil oven bottom liner before remo~’ing

the liner from the oven. This is to prevent excess liquids from spilling on to the porous finish. Then remove aluminum foil bottom liner and clean with

a damp cloth. (Before cleaning or iemoving the aluminum foil liner, lift bake unit out of the way. )

4. Soil visibility may be reduced by operating the oven at 400°F. Close the door and set temperature

control to 400”F. Time for at least four hours. Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing oven shelves and aluminum foil oven bottom.

5. [f a spillover or hcav y soiling occurs on the porous

surface, m soon as the oven has cooled, remove as

much of the soil as possible using a stntill amount of water and a stif’f-bristle nylon brush. Use water sparingly and change it frequently, keeping

clean as

possible. and be sure to blot it LIp with

it as

paper towels. cloths or sponges. Do not rub or

scrub with paper towels. cloths or sponges. since they will Icavc unsightly lint on {he oven finish. [f water Icaves u white ring on the finish as it dries.

tipply water again and blot it with a clean sponge. starting at (he edge of the ring and win-king toward the center.

The inside of the oven door has a porcelain enamel

finish. The oven door lifts off for cleaning away from the Continuous-Cleaning Oven. For instructions on how to clean the inside of the oven door refer to the Lift-Off Oven Door section.

Use care in removing and replacing aluminum foil

oven bottom liner and shelves and in placing and

removing dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

) 1

Do not use soap, detergent, steel wool pads,

commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products wi11spot, clog and damage

the porous surface and reduce its ability to work. Do not scrape the porous surface with a knife or

spatula— they could permanently damage the finish.

‘2

Page 21

Porcelain Oven hlterior (on some models)

—

With proper care, the porcelain enamel interior will retain its attractive finish for many years.

Soap and water will

normally do the job. Heavy spattering or spillovers may require cleaning with a mild

abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause a dull spot even after cleaning.

Household ammonia may make the cleaning job easier. Place 1/2 cup in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

NOTE: Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. The bake unit can be lifted gently to clean the oven floor. If spillover, residue, or ash accumulate around the bake unit, gently wipe around the unit with warm water.

/(”

,./

When necessary, you may use a commercial oven

cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

● Be careful where the oven cleaner is sprayed.

s DO not spray on the electrical controls and switches

because it could cause a short circuit and result in sparking or fire.

s DO not allow a flm from the cleaner to build up on

the temperature sensor—it could cause the oven to

heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the sensor as a change in its position could affect how the oven

bakes.

● Do not spray any oven cleaner on the oven door,

handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

Lift-Off Oven Door

The oven door is removable.

To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

Do not use the door handle to lift the door.

NOTE: Be careful not to place

hands between the spring hinge

and the oven frame as the spring hinge could snap back and pinch your fingers.

To replace the door, make

sure the hinges are in the “out”

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

TO CLEAN THE DOOR: First, remove the door for

easier cleanup.

Inside of door: You may wipe spots with hot, soapy water or clean with a commercial oven

cleaner. NOTE: Soap left on liner

causes additional stains when the oven is reheated.

Outside of door: Use soap and

water to thoroughly clean the top, sides and front of the oven door. Do not let water run down through openings in the top of the door. Rinse well. For stubborn spots, use a solution of vinegar and water.

Spillage of marinades, fruit

juices, tomato sauces and basting

materials containing acids may cause discoloration and should be wiped up immediately. Take care not to touch hot portion of the oven. When surface is cool, clean and rinse.

Do not use oven cleaners, cleansing powders or harsh abrasives to clean the outside of the oven door.

(continued next page)

(’J

Page 22

Lift-Up Cooktop

Clean the area under the cookto[ especially grease, may catch fire

————

Oven Light Bulb

CARE AND CLEANING

(continued)

often. Built-up soil,

To make cleaning easier, the entire cooktop ma} be

lifted up and supported by the support rod that catchts

and holds the top when it’s all the way up. Be sure all surface units are turned off before

raising the cooktop. Grasp the front sides of the

cooktop and lift. After cleaning under the cooktop with hot. mild soapy

water and a clean cloth, put the cooktop back in place. Be careful not to pinch your fingers.

The light bulb is located on the rear wall of the oven. Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or unplug the range from the electric outlet. Let

the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth. If you do,

bulb will break.

the Never touch the electrically live

collar on the bulb when replacing it.

To remove:

Unscrew and lift off the glass

cover. Remove

Control Panel and Knobs

It’s a good idea to wipe the control panel after each use of the oven. Clean with mild soap and water or

vinegar and water, rinse with clean water and polish

dry with a soft cloth. Do not use abrasive cleansers, strong liquid

cleaners, plastic scouring pads or oven cleaners on the control panel—

50/50 solution of vinegar and hot water works well.

The control knobs may be removed for easier cleaning. To remove knob, pull it straight off the

stem. If knob is difficult to remove. place a towel or dishcloth between the knob and control panel and pull gently. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.

they will damage the finish. A

To replace:

● Put in a new 40-watt appliance

bulb.

NOTE: A 40-watt appliance bulb

is snml]er than u standard household bulb. We recommend you use an appliance bulb that is no longer than 31/~”.

● Replace and tighten the coler.

the bulb.

To clean outside glass finish, use a glass cleaner. Do not allow the water or cleaner to run down inside

openings in the glass while cleaning.

Metal parts can be cleaned with soap and water.

Do not use steel wool, abrasives, ammonia, acids or

commercial oven cleaners. Dry with a soft cloth.

. Reconnect electrical power to the+

range.

D() NOT REMOVE SCRIZ\VS.

___~

L—–-——–”–””–

—

_ —-—--—

40-lvm

Page 23

emovable Storage Drawer

—

The storage drawer is a good place to store cookware and bakeware. Do not store pIastics and flammable material in the drawer.

Do not overload the storage drawer. If the drawer is

too heavy, it may slip off the track when opened. To open the drawer, grasp the center of the handle and pull straight out.

The storage drawer may be removed for cleaning under the range.

To replace:

c Lift over the guide stops and slide the drawer

into place.

To clean: . Wipe with damp cloth or sponge and replace. Never

use harsh abrasives or scouring pads.

To remove:

● Pull the drawer straight out and lift over the

guide stops.

Oven Shelves

Shelvescan be cleanedby handusing soapand water or withan abrasivecleanser.After cleaning, rinse the

shelves with clean water and dry.

To remove heavy, burned-on soil, you may use

scouring pads. After scrubbing, wash with soapy water,

rinse and dry.

Metal Parts

Do not use steel wool,

abrasives, ammonia or

commercial oven cleaners. To

safely clean surfaces; wash, -‘T:‘... rinse and then dry with a the water or cleaner to soft cloth. run down inside

-..::. .;>: ‘:

Shelves may also be cleaned in a self-cleaning oven, but will discolor and

lose some luster.

Glass Surfaces

To clean the outside glass

finish, use a glass cleaner. Rinse and polish with a dry cloth. Do not allow

openings in the glass while cleaning.

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from

the oven. Remove the rack from the pan. Carefully pour out the grease in the pan into a proper container.

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels

-> or a dishcloth. That way, burned-on foods will soak

,F ,, ~ oose while the meal is being served.

Wash; scour if necessarv. Rinse and dry. The broiler

pan and rack may also be-cleaned in a dishwasher. Do not store a soiled broiler pan and rack anywhere in the oven. Do not clean in a self-cleaning oven.

/7 iyi HII

A* ‘~’

-mTrlMYmmm

ItTIm mmm

—–——

‘~

(continued next page)

Page 24

CARE AND CLEANING

(continued)

Surface Units

To clean the surface units. turn the control to the highest

setting for a minute. The coils will burn off any soil. CAUTION

● Do not immerse the surface units in liquids of any kind.

● Do not clean the surface units in a dishwasher.

● Do not bend the surface unit plug terminals.

s Do not attempt to clean, adjust or in any way

the plug-in receptacle.

To remove the drip pans for cleaning, the surface units must be removed first. Make sure the surface units are completely cool before touching them.

Surfac Unit

Receptacle

Lift the surface unit about 1 inch above the drip pan

and pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently damage the receptacle.

To replace a surface unit:

. Replace the drip pan into the recess in the

cooktop. Make sure opening in the pan lines with the receptacle.

. Insert the terminals of-the surface unit through

the opening in the drip pan and into the receptacle.

● Guide the surfwe unit into piace so it rests evenly.

repair

Drip Pan

LIp

Drip Pans

Bowls can permanently discolor if exposed to -

excessively high heat or if soil is allowed to bake on.

Remove the grates. Then lift out the chrome-plated drip pans.

Never use abrasive cleaners or steel wool—they” 11 scratch the surface.

To remove brown food stains, wash with soapy

water or mild abrasives and soap-filled scouring pads.

Rinse well with clean water. Polish dry. If heavily

soiled. place an ammonia soaked paper towel on the drip pan to loosen the soil Then gently scrub with a plastic scouring pad.

Blue/gold heat stains can be lessened with a metal polish but are usually permanent. To minimize staining, avoid excessive use of high heat settings and

use flat bottom pans that do not extend more than two inches from the surface unit.

When replacing drip pans, the notch on the t-earpan and the notch on the front pan should meet in the

middle.

The drip pans may also be cleaned in the dishwasher.

Clean the area under the drip pans often.

Bui]t-up soi[, espcciai]y grease, may catch fire. Do not cover drip pans with foil. Using foil so close .

to the receptacle could cause shock. fire or damage to *the range.

CAUTION: Be sure all controls are turned to

OFF and suri’acc units are coo] before untempting to remove them.

Brushed Chrome Cooktop (on some models)

Clean the brushed chrome top with warm, soapy water or Bon Ami Fbrand cleanser rinse, and immediately dry it with a clean, soft cloth. TAe care to dry the surfice following the grain. To help prevent finger marks after cleaning, spread a thin film of baby oil on the surface or a chrome protestant may be used to help reduce spotting or fingerprinting. Wipe away

excess oil with a clean. soft cloth.

Porcelain Cooktop (on some models)

The porcelain enamel finish is sturdy but breakable if

misused. This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

If acids spill on the cooktop while it is hot. use a dry paper towel to wipe it Llpright away. When the surface has cooled. wash with soap and water or

cleansing powders. Rinse well.

For other spills, such as fat smatterings, wash with “’~~. soap and water or cleansing powders after the surface’ has cooled. Rinse well. Polish with a dry cloth.

,I.h

)..

Qi4

Page 25

nti-Tip Device

—

1. Beforeplacingrange in the counter, notice the

location of the stability bracket which is already

attachedto the back of the range. This location

should work for most installations. However, it may be more convenient to hook the stability chain to the unit when the stability bracket is attached to the upper set of holes in the back of the range. See

—. . —. Fig. A. The upper level set of holes are intended for

use with a backsplash kit. If the backsplash is not being used, make sure that there are no structural SUppOrtSfor the countertop which will interfere

with the stability bracket when located in the upper set of holes.

Backguard

Chain

‘%

Long Screw

\“s\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

3. Temporarily attach the loose end of the chain to the rear of the countertop with the tape from the packaging. See Fig. D.

4. Place the range in the counter cutout leaving just

enough room between the back of the range and the

wall to reach the stability bracket.

5. Hook the loose end of the chain onto the bracket by slipping the nearest link of the chain into the slot in

the bracket. See Fig. A and make sure the chain is pulled as tight as possible and that there

excess

to the bracket.

slack in the chain after the chain is attached

CAUTION: Excessive slack in the chain

could allow the range to tip over.

Washer ~ \

),,,,,

Wall Plate

is no

Mainback

2. Fasten one end of the stability chain to the floor or wall with the long screw and washer supplied. See Fig. B. Make certain

the screw is going

into the wall plate at t he base of the wall or one of the studs in the base of

the wall. See Fig. C. Whether you attach the chain

to the wall or floor, be certain that the screw is in at

least 3/4 inch thickness of wood other than baseboard and that there are no electrical wires or plumbing in the area which the screw could penetrate. Attach the stability chain in a location which will allow the chain to be in line with the bracket side to aide as much as possible when attached to the unit. Test to see if the chain is securely fastened by tugging on the chain.

Washer and scr’w/*\

Chain

6. Slide the range all the way back into the counter. Once the ramze is ~ushed back in place, there will

be a small a~oun~of slack in the chain. This

is normal.

NOTE: . If attaching to masonry, you can buy suitable screws

and anchors at hardware stores. Use a masonry drill to drill the required holes.

QIf range is removed for cleaning or any other reason,

make sure chain is reattached.

Page 26

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT

DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE

● Plug on range is not completely inserted in the electrical outlet.

● The circuit breaker in your house has been tripped, or a fuse has been blown.

● Oven controIs not properly set.

. Light bulb is loose. . Bulb is defective. Replace. . Switch operating light is broken. Call for service.

● OVEN TEMP and OVEN SET knobs not set at BROIL.

● Door not left ajar as recommended.

. Improper shelf position being used.

● Food is being cooked on hot pan.

s Cookware is not suitable for broiling.

● Aluminum foil used on the broil pan rack has not been fitted properly

and slit as recommended.

. OVEN SET and OVEN TEMP knobs are not set correctly. QShelf position is incorrect. Check Roasting or Baking Guides. QOven shelf is not level. c Incorrect cookware or cookware of improper size is being used. . A foil tent was not used when needed to slow down browning during

roasting.

SURFACE UNITS NOT FUNCTIONING

PROPERLY

OVEN TEMPERATURE TOO HOT OR TOO COLD

“ Surface units are not plugged in solidly.

● Drip pans are not set secureiy in the mnge top.

. Surtice unit controls are not properly set. GThe oven thermostat needs adjustment. See the Adjusting Oven

Thermostat section.

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

800.626.2000

consumer information service

Page 27

With the pUr&a~e ~fYOUr~eW H~t~~int appliance, receive the assurance that ifyou ever need

information or assis~nce ~om Hotpoint wdll be there. All YOUhave to do is call—toll-free!

lb-HomeRepairSeruice

800-GE-URES(800-432-273)1)

AGE consumer service professional till provide expert repair service,

scheduled at a time that’s convenient for ~ou.

company-operated locations offer ~,ousemice today or tomorrow, or at your

convenience (7:0() a.m. to ~:oo p.m. weekdays, 9:()() a.m. to 2:00 p.m. Saturdays). Our factory-trained technicians know your appliance inside and out–so most repairs can be handled injust one visit.

GEAnswerCentep

801+1621i2000

Whatever Your question about any HotPoint major appliance, GE Answer

Center” information service is available to help.your-call–and your

question-

time. GE .4nswer Center* service is open 24 hours a day,

will be answered promptly and courteously. And you can call any

Many GE Consumer Service

7 days a week.

kr CustomersWithSpecialNeeds...

801162ti2000

-,ow--.

- —... “ —“.

sccTlOu AA

.,9l,n.,..Alrl

Upon request, GE will provide Braille controls for a variety of GE

appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility. To obtain these items,

-t..

free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may

call 800-TDD-GEAC (800-833-4322) to request information or service.

ServiceContrac&

800-626-2224

You can have the secure feeling that GE Consumer Service willstill be there

after your warranty in effect and you’ll receive a substantial discount. With a multiple-year contract,

you’re assured of future service at today’s prices.

expires. Purchase a GE contract while your warranty is still

Par&andAccessories

800-626-2002

Individuals qualified to service tieir own appliances

can have needed parts or accessories sent directly to cover procedures intended to be performed byany user. their home. The GE parts system provides access to over 47,000 parts...

‘ullywarranted. VISA, MasterCard and Discover cards

~~hreaccepted.

and all GE Genuine Renewal Parts are

User maintenance instructions contained in this booklet

Other servicing generally should be referred to qualified service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

Page 28

.. .. _ ____ __

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

WHAT IS COVERED

YOUR HOTPOINT ELECTRIC RANGE

WARRANTY

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the range that fails because of a manufacturing defect.

This warranty is extended to the original purchaser and any

succeeding owner for products purchased for ordina~ home use

in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the setvice

shop or for the service technician’s travel costs to your home.

All warranty sewice will be provided by our Factory Service Centers or by our authorized Customer Care@)servicers during

normal working hours. Should your appliance need

service, during the warranty period or beyond, call 800-GE-CARES

(800-432-2737).

\--- –—

WHAT IS NOT COVERED

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

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

I‘

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

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product,

please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer CentePh

800,626.2000 consumer information service

● Improper installation.

If vou have an installation problem, c~ntact your dealer or installer. You are responsible for providing

adequate electrical, gas, exhausting and other connecting facilities as

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager

—Consumer Affairs, GE Appliances, Louisville, KY 40225

described in the Installation

Instructions provided with the product.

● Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

I I

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