GE RS622GP, RS504GP Use and Care Manual

Page 1
o
o
How
to
get
the best from
Contents
Aluminum Foil Anti-Tip Device
Appliance Registration Canning Tips
Care and Cleaning
ClocUTimer
Consumer Services Energy-Saving Tips
Features Model and Serial Numbers
Oven
Baking, Baking Guide
18
3,24
20-23
12
27
6,7
13
14, 15
Use
and Care
2 9
of Models
W504GP B622GP
5
2
0
Broiling, Broiling Guide 18, 19 Continuous Cleaning Care 20
Control Settings Door Removal
Light; Bulb Replacement 21 Roasting, Roasting Guide 16,
Shelves Thermostat Adjustment 22
Problem Solver
Safety
Instructions
Surface Cooking
Control Settings Cookware Tips
Toe Space Filler Warranty
GE Answer Center
800.626.2000
Back Cover
($
12
21
17 13
25
3,4
8-11
8
10, 11
26
Page 2
Help us help you...
Read this book carefully.
It
is intended to help you operate
and
maintain your
properly.
Keep
it handy
questions.
If
you
don’t
understand something or need more your phone number):
ConsunIer Hotpoint
Appliance Park Louisville. KY 40225
new
range
for
answers to your
help,
write (include
Affairs
Write down the model and serial numbers.
You’ll front of the storage drawer.
These numbers Consumer Product Ownership Registration Card that your range. Before sending in this card, here;
Model Number
Serial Number
Use correspondence or service calls concerning your range.
find
them on a label on the
range
behind the
are
also on the
please
write these numbers
these
numbers in any
calne
with
If you received a damaged range...
immediately contact the dealer (or builder) that sold you the range.
Save time and money. Before you request service...
Check the Problem Solver in the back
of this book. It
minor operating problems that you can correct yourself.
lists
causes of
If you need service...
To obtain service, see the Consumer Services page in the back of this book.
We’re proud of our service and want you to be pleased. reason you are not happy with the service you receive, here are three steps to follow
FIRST, contact the people who serviced your appliance. Explain why you are not pleased. cases, this
NEXT, if you are still not pleased, write all the details—including your phone number–-to:
Manager, Consumer Relations
Hotpoint
Appliance Park Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer
Action Panel
20 North Chicago, IL
for
will
solve the problem.
Wacker
60606
If
for
further help.
In
most
Drive
some
2
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
manual.
Be sure your appliance is properly installed and grounded
technician in accordance with the provided installation instructions.
Don’t attempt to repair or replace any part of your range recommended in this book,
other servicing should be referred to a qualified technician.
service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL
REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT
unless
Before performing any
as described in this
by a qualified
it is specifically
All
BY
BREA~R.
WARNING—A1l
ranges can tip
&
;4
=1
;.4
~Al
Anti-Tip device sure the chain fits securely into
the slot in the device.
If you pull the range out from the wall for any reason, make sure the device is properly engaged before you push the range back, Please refer to the Anti-Tip device information in the back of this book.
and injury could
result. To prevent accidental tipping of the range,
the wall or floor
by
attach it to
installing the
~upplied.
Make
Do not leave children
children should not be left alone or unattended in an area where an
appliance is in use, They should never be allowed to sit or stand on any part of the appliance.
Don’t
allow anyone to climb,
stand
or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe personal injury.
CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A
RANG&CHILDmN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE
SEmOUSLY
Never wear loose-fitting or hanging garments while using the appliance.
material could be ignited if brought in contact with hot heating elements and may cause severe burns.
.
Use only dry pot
moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.
For your safety, never use your appliance for warming or heating the room,
Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
INJURED.
Flammable
alon+
holders—
Keep hood and grease filters
clean
to maintain good venting
and to avoid grease fires.
Do not let cooking grease or other flammable materials accumulate in or near the range.
Do not use water on grease
fires. Never pick up a flaming pan.
Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.
Q
Do not touch heating elements
or interior surface of oven.
These surfaces may be hot enough to burn even though they
are
dark in color. During and after use, do not touch, or let clothing or other flammable 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, cooktop,
surfaces near the opening, crevices around the oven door, and metal trim parts above the door. Remember: The inside surface of the oven may be hot when the door is opened.
When cooking pork,
the directions exactly and always cook the meat to an internal temperature of at least This assures that, in the remote possibility that trichina may be
~resent killed
and the meat will be safe
to eat.
areas facing the
oven vent opening,
follow
170°F.
in the meat. it will be
(continued next page)
3
Page 4
IMPORTANT SAFETY INSTRUCTIONS
Oven
Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.
Don’t heat unopened food containers in the oven. Pressure could build up and the could burst, causing an injury.
Keep oven vent duct
unobstructed.
Keep oven free from grease
buildup.
Place oven shelf in desired
position while oven is cool.
shelves must be handled when hot, do not let pot holder contact heating units in the oven,
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.
When using cooking or roasting bags in oven,
the 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.
store flammable materials in an oven or near the surface units.
contiiner
If
follow
Do not
Surface Cooking
Use proper pan
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.
Boilover
greasy 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
the oven except as described in this a shock, fire hazard or damage to the range.
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,
materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.
causes smoking and
spillovers
Their absence
or anywhere in
book,
Misuse could result in
ignition of flammable
Uni@
size—This
that may catch
duting
(continued)
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 pan.
Use little fat for effective
shallow or deep-fat frying.
Filling the pan too cause
spillovers
full of
fat can
when food is
added.
If a combination of oils or
fats will be used in frying,
stir together before heating, or as fats melt slowly.
. Always heat fat slowly,
and
watch as it heats.
Use deep fat thermometer
whenever possible
to prevent overheating fat beyond the smoking point.
SAVE THESE INSTRUCTIONS
4
Always
turn surface unit to
OFF before removing cookware.
Page 5
Energy-Saving Tips
Surface
Use cookware of medium-weight
Cooking
aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in a covered pan.
Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.
Use residual heat with surface
cooking whenever possible. For example, when cooking eggs in their shell, bring water and eggs to
boil, then turn control knob to OFF position and cover cookware with
lid to complete the cooking.
Use correct heat for cooking task:
HI—to start cooking
(if time
allows, do not use high heat to
tart).
MEDIUM HI—quick browning. MED—s1ow frying. MEDIUM LO—to maintain
serving temperature of most foods. LO—to finish cooking most
quantities, simmer—double boiler heat and special for small quantities.
When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil
a
container full of water for one or two cups.
Oven Cooking
Preheat oven only when
necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open as short a time as possible if it is opened.
Cook complete oven meals
instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same amount of time.
Use residual heat in the oven
whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to a warm oven, using residual heat to warm them.
5
Page 6
Features
Continuous-clean
of Your Rang
Mode]
RS622GP
e
10
Standard Model
RS504GP
I
6
Page 7
Feature Index
Explained
on page
1 Storage Drawer 2 Model and Serial Numbers 3 Bake Unit
(May be lifted gently for wiping oven floor.) 4 Broil Unit 5 Oven Interior Light 6 Lift-Up 7 Chrome-Plated Drip Pans
8
Plug-In Surface Unit
(May be removed when cleaning under unit.) 9 Surface Unit Controls
10 Oven Light Switch 11 Oven Set Knob 12 Anti-Tip Device 13 Oven Vent Duct
(Located under right rear surface unit.)
14 Automatic Oven Timer
Cooktop
6
I
I I
I
I
I
2
23
23 21
21 22,23 22,23
8 13 14
3,24
14
15 Clock and Minute Timer 16 Oven Temperature Knob 17 Surface Unit “ON” Indicator Light 18 Oven Cycling Light 19 Oven Shelf Supports
20 Oven Shelves 21 Removable Oven Door 22 Broiler Pan and Rack
I
I
12
13,
14
13, 14 13, 18
13
21
18
7
Page 8
Sutiace
See Surface Cooking Guide.
Cooting
Surface Cooking with Infinite Heat Controls
Your surface units and controls
are
designed to give you an infinite choice of heat settings for surface unit cooking.
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 between the words LO and OFF. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.
Switching heats to higher settings always shows a quicker change
than
switching to lower settings.
How to Set the Controls
!
illl
*
Step 1: Grasp control knob and push in.
Step 2: Turn either 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 ANY heat on any surface unit is on.
will
-,
9
glow when
Cooking Guide for
Using Heat Settings
HI+uick
water to boil. MEDIUM HI—Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO—Steam rice, cereal; maintain serving
temperature of most foods.
LO<ook
HI; cook with little water in
covered pan.
NOTE:
1.
At HI, MEDIUM HI, never
leave food unattended. cause smoking; greasy may catch fire.
2. At MEDIUM LO, LO, melt
chocolate, butter on small unit.
start for cooking;
after starting at
Boilovers spillovers
brin~
8
Page 9
Questions & Answers
).
May I can foods and
.~reserves
A. Yes, but only use cookware designed Check the manufacturer’s
instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the surface unit. Since canning generates of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.
Q. Can with
A. No. Clean as recommended in in units are securely fastened into Cleaning Guide.
on my surface units? equipment, like an oriental wok,
for
canning purposes.
large
amounts
I
cover my drip pans
foil?
Q. Can I use special cooking
on any surface unit? A. Cookware without flat surfaces
is not recommended. The life of the
rface
units can be shortened
and t e range top can be damaged
Y
from the high heat needed for this type of cooking.
Q. Why am heat I need from my surface units even though I have the knobs on the right setting?
A. After turning surface units off and making sure they are cool, check to make sure that your
the surface connection.
I not getting the
plug-
—-.
Why does my cookware
Q. tilt when I place it on the surface unit?
A. Because the surface unit is not
flat.
Make sure that the “feet” on your surface units are sitting tightly in the range top indentation and the drip pan is range surface,
Q. Why is the porcelain finish on my cookware coming
A. If you set your surface unit higher than required for the cookware material, and let the cookware sit too long, the cookware’s finish may smoke, crack, pop or burn, depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.
flat
on the
off?
Home Canning Tips
Canning should be done on the surface units only.
[n
surface cooking, the use of pots that extend more than one inch beyond the edge of the surface unit’s drip pan is not recommended. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure)
are
not harmful to the cooktop surfaces surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE-DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or
suuce
mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could
eventually harm
.;urrounding
cooktop
surface units.
surfaces
Observe 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 the canner to be centered on the surface unit, use smaller diameter pots for good canning results.
2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.
RIGHT
WRONG
allow
3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures available from the manufacturer of your canner; manufacturers of glass jars for canning, such as and Kerr; md the United States Department of Agriculture Extension Service.
4. Remember that canning is 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, (2) starting with HOT fastest heating of large quantities of water.
tap water for
are
Ball
a
and
9
Page 10
Sutiace Cmting
Guide
Control Settings
HI—Highest setting.
MEDIUM HI—Setting halfway
between
MED—Medium
MEDIUM LO—Setting halfway
between MED and LO. LO—Lowest setting.
Food Cereal
Cornmeal, oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of beef, lamb or pork steaks and chops
Pan-fried: Tender chops; thin steaks up to steaks; hamburgers;
franks and sausage;
thin fish fillets
over easy
3/4-irrch;
HI
and MED.
grils,
veal;
minute
setting.
Cookware
Covered Saucepan
Uncovered Saucepan
Percolator
Covered Saucepan
Covered Skillet
Uncovered Skillet
Covered Saucepan
Uncovered Skillet
Covered Saucepan
Covered Skillet
Uncovered
SkilIet
Cookware Tips
1. Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated iron cookware is slow to absorb
heat, but generally cooks evenly at
LO to MED settings. Steel pans may cook unevenly if not
combined with other metals.
Directions and Settings
to Start Cooking
H].
In covered
water to boil before adding
cereal. HI. Stir tosether water or
milk and cocoa ingredients, Bring just to a boil,
HI. At first perk, switch
to
heat
HI. Cover water. Cover pan, cook until steaming.
MEDIUM HI. Melt butter, add
esgs
Ht. Melt butter.
HI. In covered water
HI. Heat butter until golden in color.
HI. In covered pan bring fruit and water to boil.
HI. Melt fat, then Switch to MEDIUM HI to brown meat. Add water or other liquid,
HI, Preheat skillet, then grease lightly.
pan
brins
MEDIUM LO,
esgs with cool
and cover skillet.
pan
to a
brins
boil.
add meat,
IiSht
Directions and Settings to Complete Cooking
MEDIUM LO cereal. Finish to package directions.
MED. Cook I or 2 minutes to completely blend ingredients.
MEDIUM LO to maintain
Sentle
but steady perk.
MEDIUM LO. Cook only 3 to 4 minutes for soft cooked;
15 minutes for hard cooked.
Continue HI until whites are just set,
about
3 to 5 more minutes.
MEDIUM LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.
MEDIUM LO. Carefully add
tsgs.
Cook uncovered about 5
minutes at MEDIUM MED. Add
Cook, stirring to desired doneness.
MEDIUM LO. Stir occasionally
~nd cbeck
MEDIUM LO. Simmer until fork
tender,
MEDIUM HI or MED. Brown and cook to desired doneness, turning over as needed.
2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the
cast-
surface unit. A pan that extends more than an inch beyond the edge of the drip pan traps heat which causes discoloration ranging from blue to dark gray on chrome drip pans.
or
LO, then add
timins accordins
cookins at MEDIUM
HI.
egs
mixture.
for sticking.
Comments
Cereals bubble and expand as they cook; use large saucepan to prevent boilover.
Milk boils over rapidly. boiling point approaches.
Percolate 8 to 10 minutes for
5
cups, less
[f you do not cover skillet, baste
:Sgs with fat to cook tops evenly.
Remove
cooked
spoon
or pancake turner.
Zggs
continue to set slightly
;ooking.
For omelet do not stir ast few minutes. When set, fold n half.
?resh
fruit: Use 1/4 to 1/2 cup
water
per pound of fruit.
Dried fruit: Use directs. Time depends on whether fruit has been presoaked. more cooking time.
Meat can be seasoned and floured before it is browned, if desired. Liquid variations be wine, fruit or tomato juice or meat broth.
Timing: Steaks I to 2 inches: 1 to 2 hours, Beef Stew: 2
Pot
Roast: 2X to 4 hours.
Pan frying is best for and chops. [f rare is desired, pre-heat skillet
enoush
Watch as
for
fewer cups.
egss
witb
water as pack~ge
for
flavor
to 3
tbin
before adding meat.
slotted
after
If
not, allow
could
hours.
steaks
10
Page 11
3.
Deep
Fat
Frying. Do not overfill
ettle
with
fat
that may spill over
when
adding
food. Frosty foods bubble vigorously. Watch foods frying at
~igh
temperatures and
keep range and hood clean from
accumulated grease.
RIGHT
WRONG
hood
Fried Chicken
Pan-fried
Sauteed: Less tender
(hin stcoks round, etc.); (hick or whole fish
Simmered or stewed
Incat;
corned beef; pork: s(cwing ttlngrrc; C(C.
Melting Chocolate, butter, marshmallows
Pancakes or French Toast
Pasta
Pressure Cooking
Puddings, Sauces, Candies,
Vegetables
Fresh
Fr07,cn
Bacon
(chuck,
liver;
chicken;
smoked
beef;
h“rostirsgs
Cookware
Covered Skillet
Uncovered Skillet
Covered Skillet
Dutch Oven,
Kettle or Large
Saucepan Small
Uncovered Saucepan. Use small surface unit
Skillet
or
Griddle
Covered
L~rgc
Kettle
or Pot
Pressrrrc COOker or
Canner
Uncovered
Sarrccpan
Covered
S:tucepan
Covered Saucepan
Directions and Settings to Start Cooking
HI to
mcll fat,
HI
(5-6) to
HI. In slices.
HI to to brown slowly.
HI,
Cover
and cover pan
Cook until
LO. Allow 10 to 15 minutes to melt thoroughly. Stir 10 smooth.
MEDIUM HI. Heat skillet 8 to 10 minutes. Grease lightly,
HI. In covered kettle, bring
salted
add
and does not
Ht. Heat
HI. Bring
H],
Measure 1/2 to t inch
water in saucepan. Add salt and
prepared vegetable, In covered saucepan bring to
HI. Measure water and as above. Add
of vegetable. In covered
saucepan bring to
Switch to MEDIUM
brown chicken.
cold
skillet, arrange
Cook
until starting to sizzle
melt fat.
Switch to
meat witb w~ter
or kettle.
stealming,
water to a boil, uncover
pasta slowly so boiling
stop.
until first jiggle is
jcrst to
a boil.
frozen btock
bacon
MED
boit,
salt
boil,
heard.
Directions and Settings Complete Cooking
MEDIUM LO. Cover
cook
until tender.
few
minrrtcs.
MEDIUM HI. as needed,
MEDIUM until tender.
MEDIUM tender, (Water
For
very
be~it nl:Iy
be needed.
Cook
2 to 3 minutes per side.
MEDIUM HI. until tender. HI
may he
at
rolling
cookirrg (imc,
MEDIUM HI
10 minutes or less.
foods
over 10 minutes,
MEDIUM LO. To finish
MED.
Cook
or
more minutes, depending
on
tenderness
MEDIUM LO.
to time on p:ickagc,
UncovcI. Ias(
Cook,
turning
LO.
Cover
LO. Cook
until
sh(mld sluwly bt)il.)
Ifirge lmmrnts, nlcdium
Cook rrncovcrcd
[:or l~rgc omounts,
needed to keep water
boil
throughout
for foods
MED for
t
pound
10 to
of” vcgcttiblc.
Cook
according
tu
skillc[ and
OVCI
and c(~ok
I’ork
cn(irc
cooking
cooking.
30
Comments
}:or
clisp dly
chicken, cover
aticr switching (u
only
1.() for
I ()
cook”
A is
Meat
nlarina[cd
minu[cs. [Jnc{)}er
10 10 20
mt)]-c
ot(cntioll-free
I(J star( find cook” ;Il M13D.
may
hc
b[-cadcd or
in
sarrcc hcforc
MEDI(JM
minl](cs,
mc(hc~d
frying.
Adli salt c~r other scasnning hclorc cooking” if mc:i( not been
smoked
uthcrwise cured.
When
mclling IIl:irslltllitilows,
add
milk or
WJLCI-.
ba(tcr (akcs sligh(ly lunger
Thick
(imc.
Trrm
buhblcs
~JSC ldl.~C
prevent
doubtcs
pancakes OVCI when
rise
[()
cnou~tl
boitovct. }>as{a
in
size
has
t)l-
surface.
ke(tle 10
when cooked
C{)okcI- should jiggle 2 (o 3
times pcr minute.
Stir frequently to slicking,
Uncovcrcd
water and
Brc~k
up or stir as needed
while
c[)oking.
prckcat
pan requires
Inngcr
time.
nlorc
and
S~u(ccd:
onions;
green peppers; mushers;
Rice and Grits
cclcry;
etc.
Uncovered
Skiltet
Covered Saucepan
HI to melt
HI,
fat
in skillet MED.
Bring salted water to a
boil,
Add vcgctublc
Cook until desired tenderness is
LO. according to time,
rcachcd.
Cnvcr and cook
Turn over m stir necessary
Rice and grits triple aticr cooking, Time a( 1.().
Rice: I
cup ]ricc
cups
w:i[cr Ii)r 25 minules.
Grits: I cup
Ii)r 40
waler
f(~r
even
and
grits and 4
minutes.
vcget~ihle a~
browning,
in
tc)lunlc
2
cups
11
Page 12
Automatic Clock and Timer
(on
models so equipped)
To Set Clock
To set the Clock, push the center
knob in the correct time. (The Minute Timer pointer will move also; let knob out pointer to OFF.)
and
turn the
and
turn the Timer
clock
hands to
To Set Minute Timer
The Minute Timer has been
combined with the range clock.
Use it to time
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 knob, without pushing in, until pointer reaches OFF and buzzer stops.
all
your precise
tell
you time is up. Turn
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 a later time of day. It takes the worry out of not being home to start or stop the oven.
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 Minute Timer to make the surface cooking easier?
A. The Minute Timer will help you time total cooking, which includes time to boil food and change
temperatures. Do not judge cooking
time by visible steam only.
will
cook in covered containers even
though you can’t see any steam. Q. Must the Clock be set on
correct time of day when I wish to use the Automatic Timer for baking?
A. Yes, if you wish to set the DELAY START or STOP TIME dials to turn on and off at set times during 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 clock while
Time Cooking in the oven? A. No. The clock cannot 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.
Food
12
Page 13
Using Your Oven
~efore 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
iirst
weeks of using your new range.
Oven Temperature Control
The OVEN TEMP knob is located on the control
the range.
Simply turn the knob to the desired cooking temperatures, which are marked in
dial.
OVEN TEMP maintains the temperature you set, from WARM (
150°F.)
rhe
Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on with the oven unit(s) during cooking.
panel
25°F.
increments on the
to BROIL
on the front of
(550°F.).
Oven Shelves
The shelves are designed with 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 are removing food from them or placing food on them.
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, place shelf on shelf
suDDort ex~~nsion
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 back.
with stop-locks (curved
of sheio facing up and
stop-
Shelf Positions
Each oven has four shelf support— A (bottom), B, C and D (top).
Shelf positions for cooking are suggested on Baking pages.
and
Roasting
11/1
1
\
Oven Light
Use the switch on the control pane to turn the light on and off.
111
13
Page 14
Bating
When
cooking a
time in your new oven, use given on recipes as a guide. Oven
thermosttits,
may
‘drift” from the factory
setting and differences in timing between an
5 to I () minutes are not unusual and you may be inclined to think
thut
the
new
performing correctly. However,
YOL1l-
new
oven has been set
correctly at
apt to be accurate than the oven it
replaced.
How to Set Your Range
for Baking
Step 1: certain space between pans and oven for good circulation of heat.
Close oven
uvoid
prevent undesirable results. Step 2: Turn OVEN SET knob to
BAKE
temperature on recipe or on
Baking
Step minimum time on recipe. Cook
longer il.
and
Place
10 leave about [ inch
door. During baking,
frequent door openings to
and OVEN TEMP knob to
Guide,
3:
Check food for doneness at
necessary. Switch off heat
rcmove foods.
How to Time Bake
(on n~~}dels
The automatic art designed (o turn
01”
oil’
times that you
Immediate Start (oven turns on now and automatically) or Delay Start and Stop
au[omat ica] Iy
turn off be
described.
so equipped)
automat
yoLl
(se[ting
at
a preset stop time) will
food for
over a period of years,
old
and a new oven of
oven is not
[he
factory and is more
food in oven, being
oven timer controls
icul]y
set.
Examples of set it to turn off the oven to turn on
at a
]ater
the first
walls
the
oven on
at specific
time and
time
of
of
How to Set Immediate Start and Automatic Stop
(on models so equipped) NOTE: Before beginning, make
sure the hands of the range clock show the correct time of day.
Immediate Start is simply setting oven to start baking now and turning
automatically. Remember, foods continue cooking after controls are off.
Step 1: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to turn off; for example DELAY START dial should be at the same position as the time of
day on clock. Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example immediately and will stop at the
time you have set.
off
at a later time
250°F.
The oven will start
6:00.
The
How to Set Delay Start
and Stop
(on models so equipped)
Delay Start and Stop is setting the oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
Step 1: To set start time, push in knob on DELAY START dial and turn pointer to time you want oven
to turn on, for example
3:30.
Step 2: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to
turn off, for example means your recipe called for two and one-half hours of baking time.
NOTE: Time on STOP TIME dial must be later than time shown on
range clock and DELAY START dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP knob to temperature.
Place food in oven, close the door and automatically the oven turned on and off at the times you have set. Turn 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 done as explained, oven will
operate as it should. Caution: We strongly recommend
that you wait no longer than one hour before cooking meats and poultry. Never let any food sit in the oven for more than 2 hours before cooking temperature is ideal for the growth of harmful bacteria. Be
sure the oven light is off because heat from the bulb will speed bacteria growth.
250°F.
or recommended
all
stark.
6:00.
This
will
operations are
Room
be
14
Page 15
Bating
Guide
“ Aluminum pans conduct heat
~ickly.
For most conventional baking, light, shiny finishes generally give best results because they help prevent
overbrowning.
For best browning results, we recommend dull bottom surfaces
for cake
2. Dark or non-shiny finishes
pans and pie plates.
and
glass cookware generally absorb
E“()()d Bread
Biscuits (
Coftcc Cukc
Corn Gingerbread
Muffins
Quick
Yeast Plain rolls
Sweet
Cakes
‘without shortening)
,ngel t’ood
Jelly
Sponge
Cakes
Bundt
Cupcakes Fruitcakes
Laycl
[.fiy~l”,
Loaf’
Cookies
Brownies Drop Refrigerator
Rol!cd
F’ruits,
Other Desserts
Baked
custard
Puddings,
and custard
Pies
[:rozen
Meringue
one crust
Two
Pastl”y
miscellaneous
,aked
Sctdlopcd
SOLlffleS
[/2
bread
loaf bread
bread (2
rolls
roll
cakes
chocolate
or sliced
apples
rice
~lLISt
shell
pot:l(()~S
dishes
in. thick
or
mufi’ins
loaves)
Cookware
Shiny Cookie Sheet Shiny Metal
satin-finish bottom Cast-iron or Glass Pan Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans
Aluminum Tube Pan Metal Jelly Roll Pan
Metal
or Ceramic Pan
Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Metal or
Mettil
Cookie Sheet Cookie Sheet Cookie Sheet
Gltiss
Glass Custard Cups or Casserole (set in pan of hot water)
Glass Custard Cups or Casserole
I;oil Spread [o
Gltiss G1OSS
Glass or Satin-finish Metal Pan
Set
Glass or Metal Pan
Glass Pan
Glass Loaf Pans
or Glass Pans
or Metal Pans
Pan on Cookie Sheet
crust edges
or Satin-finish Metal Pan or Satin-finish Metal Pan
on Oven Shelf
Pan
heat, which may result in dry, crisp crusts. Reduce oven heat lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast-iron cookware.
3. Preheating the oven is not necessary, especially for foods that cook longer than 30 to 40 minutes. For foods with short cooking times,
with
Shelf
Position
B, C
B B
B B
B
B B
B B
A
B
A, B
B
A, B
B B B
B, C B, C B, C B, C
B, C
B B
B, C
B B B
B, C B, C
B
Temperature
400°-4750 350°-4000 400°-4500
400°-4250
350°-3750 375°-4250
375°-4250 350°-3750
325°-3750 375°-4000 325°-3500
325°-3500 350°-3750 275°-3000
350°-3750 350°-3750
325°-3500
350°-4000 400°-4250 375°-4000
350°-4000 300°-3500
400°-4250 325°-3500
400°-4250 400°-4250
325°-4000 325°-3750 300°-3500
25°F.
Oven
350°
375°
350°
325°
450°
if
always
Time,
Minutes
15-20 20-30 20-40
45-55 20-30
45-60
45-60 45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4
hrs.
20-35 25-30
40-60
25-35
10-20
6-12 7-12
30-60 30-60
50-90
45-70
15-25
45-60 40-60
12-16
60-90 30-60 30-75
preheating gives best appearance and crispness. Although preheating is not necessary with meats, it is preferred for baked goods.
4. To prevent uneven heating and to save energy, open the oven door as little as possible in checking food.
Canned, refrigerated biscuits take 2 to 4 minutes less
Preheat cast-iron pan
Decrease about 5 minutes for muffin mix, or bake at then at
Dark metal or glass give deepest browning.
For thin rolls, Shelf B may be used. For thin rolls,
Two-piece pan is convenient. Line pan with waxed paper.
Paper liners produce moister crusts. Use
300°F.
individual cakes. If baking four layers, use Shelves B and D.
Bar cookies from mix use same time. Use Shelf C and increase temp. to
50°F.
Reduce temp. to custard. Cook bread or rice pudding with custard base 80 to 90 minutes.
For
large
To quickly brown meringue,
use
400°F.
Custard fillings require lower
temperature, longer
Increase time for larger amount or size.
time.
for crisp crust.
450°F.
350°F.
and Shelf B for small or
for more browning.
pies use
for 9 to 11 minutes.
for 25 minutes,
for 10 to 15 minutes.
Shelf B maybe used.
300°F.
for large
400°F.
and more time.
time.
25°F.
15
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: Step 1: Check weight of meat, and
place it, fat-side-up, on roasting rack in a shallow pan. (Broiler pan
with rack is a good pan for this.) Do not cover. Do not stuff poultry until just before roasting. Use a meat thermometer for more accurate doneness (do not place
thermometer in stuffing) or refer to
the Roasting Guide for approximate cooking times. Line broiler pan with aluminum foil when using pan for marinating,
cooking with fruits, cooking
heavily-cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.
Step 2: Place in oven on shelf in A or B position. No preheating is necessary.
Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN
to
325°F.
Small poultry may be
cooked at
browning. (You may hear a slight
clicking sound, indicating the oven
is working properly.)
350°F.
TEMP knob
for best
Step 4: Most meats continue to cook slightly while standing after
beinz removed from the oven.
Stan~ing
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
1 temperature increase, if desired, remove the roast from the oven when roast’s internal temperature is 5° to shown in the Roasting Guide.
Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
time recommended for
O°F.;
to compensate for
10°F.
less than temperature
For Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc., can be started without thawing, but allow 10 to 25 minutes additional time per pound (10 minutes additional time 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 successfully without thawing. Follow on package label.
direction; given
Questions and Answers
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 on opposite page. For roasts over 8 pounds, cooked at
300°F.
with reduced time, check with thermometer hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to carve it?
A. Roasts are easier to allowed to cool
after removing from oven. Be sure
to cut across the Q. Do
each time poultry?
I need to preheat my oven
A. It is rarely necessary to preheat
vour
oven;
~oasts,
which
of time. Q. When buying a roast, are
there any special tips that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when roasting a turkey?
A. Sealing the foil will steam the meat. allows the air to brown the meat.
10
to 20 minutes
grain
I cook a roast or
only
for very small
c“ook
Leaving
it unsealed
~irculate
a
slice if
of the
shhrt
at half-
mca[.
length
and
16
Page 17
Roasting Guide
Position oven shelf at B for
lall-size
roasts (3 to 7 pounds)
and at A for larger roasts.
2. Place meat fat-side-up, or
poul~
breast-side-up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until
just before roasting. Use
mea~
thermometer for more accurate doneness. (Do not place thermometer in stuffing.)
Meat
Tender cuts; rib, high quality sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked
Ham, raw *For
boneless rolled roasts
inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
Chicken or Duck Chicken pieces
Turkey
over
6
3. Remove fat and drippings as necessary. Baste as desired.
4,
Standing time
recommended for roasts is 10 to 20 minutes. This
allows
roasts to firm up and them easier to carve. Internal temperature will rise about 5° to
10° F.; to compensate for temperature increase, if desired,
rembve the roast from oven when
the roast’s internal temperature is 5° to
10°F.
less than temperature
shown in the Roasting Guide.
Oven
rem~eraturt
325°
tinems
Rare: Medium:
325°
325° 325° 325°
325°
325° 350°
325°
Well Done: Rare: Medium:
Well Done:
Well Done: Well Done: To Warm:
Well Done:
Well Done: Well Done:
Well Done:
5.
Frozen roasts
conventionally roasted by adding
10 to 25
minutes
per pound to times given in guide
m~es
for refrigerated roasts. (10 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts.) Defrost before roasting.
Approximate Roasting Time in Minutes Wr Pound
to 5 Ibs.
3
24-33 3s-39
40-4s 30-3s
21-25 20-23
2S-30 30-3s 3s-45 35-45
17-20 minutes per pound (any weight)
Under 10 Ibs. 20-30
to 5 Ibs.
3 3s-40 30-3s 35-40
10 to 15 lbs. Over 15 Ibs.
18-2S
6
to 8 Ibs.
18-22
22-29
24-28 28-33 30-40 30-40
10 to 15 lbs.
17-20
5
Ibs.
Over
15-20
can be
additional time
poult~
Internal
Temperature
140°-1s00 1S0°-1600 170°-18S0
140°-1s00
lSOO-1600
170°-18S0 170°-1800 170°-1800
115°-12S0
170°
185°-1900 185°-1900 In thigh: 185°-1900
-
‘F.
17
Page 18
Broiting
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. Step 1: If meat has fat or gristle
near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed,
leaving layer about 1/8” thick. Step 2: Place meat on broiler rack
in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide. Most broiling is done on C position.
-----
k
Step 4: Leave door open to the broil stop position (except
when broiling-chicken). The door stays open by itself, yet proper
temperature is maintained in the oven.
Step 5: Touch OVEN SET knob to BROIL. Turn OVEN to BROIL. Preheating units is not necessary. (See notes in Broiling Guide.)
TEMP knob
Step 6: Turn food only once during cooking. Time foods for first side per 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 thinnest food.)
Step 7: Turn OVEN SET and
TEMP knobs to OFF. Serve food
immediately, and leave pan outside oven to cool during easiest cleaning.
meal
for
Use of Aluminum Foil
I
f
You can 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. Without the slits, the foil will
prevent fat and meat juices from draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers
Q. Why should I leave the door closed when broiling chicken?
A. Chicken is the only recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door
holds
more heat in the oven which allows chicken to cook evenly throughout.
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 protected by the rack cooler, thus preventing excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing with a fork escape. When broiling poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as they should?
A. In some areas, the power (voltage) to the range may be low, In these cases, preheat the broil unit for 10 minutes broiler pan with food in oven.
Check to see if you are using the recommended shelf position. 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 to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the However, spraying the broiler rack lightly with a vegetable cooking spray before cooking cleanup easier.
also allows
food
and
juices to
before
rack
is designed
will make
are
stay
meat
placing
Broil
surtace.
18
Page 19
Broiling
Gtide
oiling
1. Always use broiler pan and rack 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. Oven door broil stop position for all foods except chicken.
3. For steaks and chops, slash fat evenly around outside edges of
meat. To slash, cut crosswise
Food
Bacon 1/2
Ground
Well Done
Beef
Steaks
Rare Medium Well Done
Rare Medium
Well Done
‘hicken
Bakery Products
Bread (Toast) or Toaster Pastries I pkg. (2) English Muffins 2 (split)
Lobster Tails 2-4
Fisb
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb
Chops
Medium
Well
Done
Medium Well Done
Wieners
precooked sausages, bratwurst
Beef
and
similar
should
be open to the
Quantity antior
I
Thickness
lb.
(about
thin slices)
I I
1
lb.
1/2
to 3/4 in. thick c
I I
1 inch thick
to
(1
‘/!
in. thick
I
(2 to
I
whole (2 to 2’/2 Ibs.), split lengthwise
to
4 slices
2
(6 to 8
I
l-lb. fillets 1/4 to I C I 5
l/2 in. thick
I in,
thick
2 (
1/2
2 (1 about 1 lb.
2(1 inch)
about
2 ( I ‘/1
about
l-lb, pkg. (10)
8
(4
patties)
1
‘/,
Ibs.)
2’/J
Ibs.)
oz.
each)
inch)
in.
thick)
10 to 1202.
inch)
I
lb.
through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.
4. If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.
5. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
I
Shelf
Position
c
First Side
Time. Minutes
I
4’1?
I I
c c c
c c c
A
c c
B
B
c
B 13
c c
c
B c
10
6
8
12 10
15
25
35
1
‘/2-2
3-4
13-16
8
10
10
12
14
17
6
6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning,
preheat if desired.
7. Frozen steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and
increasing cooking time given in
this guide 1 ‘/z times per side.
Second Side
Time, Minutes
4’1?
7
5 6
11
7-a Slash fat.
14-16
20-25
IO-15
1/2
Do not Cut through back of shell. Spread open,
Comments
I
Arrange ins. mgle
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook through before browning. Pan frying is recommended.
layer.
I
Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil skin-side-down first and broil with door closed.
Space
evenly. Place English muffins
cut-side-up and brush with butter, if
I
desired.
I
turn over. Brush with melted butter before broiling and
Handle and turn very carefully. Brush with lemon butter before and cooking if desired. Preheat broiler to
-
after
half of time.
v
Increase time 5 to 10 minutes per side
I
‘/z inch thick or home cured.
for
=
9
10
12
12-14
1-2
Slash fat,
If desired, split sausages in half lengthwise; cut into 5- to 6-inch pieces.
durnrg
19
Page 20
Care and Cleating
~SeeCleaning Guide)
Special Care of
Continuous-Cleaning
Oven Interior
(on modeh soequipped) The Continuous-Cleaning oven
cleans inside of the oven—top, sides and
back—is finished with a special
coatirzg
the usual manner with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes.
Use of such cleaners of oven sprays permanent damage.
The special coating is a porous ceramic material which is dark in
color
the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish, it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven soil
to heated air, and makes it somewhat less noticeable.
Soil
completely and at some time after extended usage, stains may appear which cannot be removed.
The special coating works best on small amounts of spatter. It does not work well with larger spills, especially sugars, egg or
dairy mixtures.
The special coating is not used on oven shelves. Shelves should be cleaned outside the oven to avoid damage to the special coating inside the oven.
itselfwhile cooking. The
which cannot be cleaned in
andor
will
cause
and feels slightly rough to
may not disappear
the use
To Clean the Continuous­Cleaning Oven:
1. Let range parts cool before handling. We recommend rubber
gloves be worn when cleaning.
2. Remove shelves and cookware.
3. Soil visibility may be reduced by operating the oven at Close the door and turn OVEN CONTROL knob to for at least 4 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.
4. If a
spillover
occurs
bristle keeping it as
be sure to blot it up with paper towels, cloth, or sponges.
cloths
finish. If water leaves a white ring on the finish as it dries, apply water again and starting at the edge of the ring and working toward the center.
on as the oven has cooled, remove as much of the soil as possible using a small amount of water and a
nylon
sparingly and change it frequently,
rub or scrub
or sponges, since they will
leave
unsightly lint on the oven
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 will spot, clog and mar the porous surface and reduce its ability to work.
Do not scrape the porous surface with a knife or spatula—they could permanently damage it.
or heavy soiling
the
porous surface, as soon
brush. Use water
clean
as possible, and
with paper towels,
blot
it with a clean sponge,
400°F.
400°F.
Do
Time
stiff-
not
Porcelain Oven Interior
(on models so equipped) With proper care, the porcelain
enamel finish on the inside of the oven—top, bottom, sides, back and inside of the door—will stay looking for years.
Let range cool before cleaning. We recommend that you wear rubber gloves when cleaning the range.
Soap and water the job. Heavy spattering or
spillovers
with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food a high sugar or acid content (such
as milk, tomatoes, sauerkraut, juices or pie filling) to remain on the surface. They may cause a dull
spot even after cleaning. Household ammonia may
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.
If necessary, you may use a commercial oven cleaner. Follow package directions.
Cautions about using spray-on oven cleaners:
Do not spray on the electrical
controls and switches because it could cause a short circuit result in sparking or fire.
Do not allow a film from the
cleaner to build up on the temperature sensor—it 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 exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.
will
normally do
may require cleaning
spills
could
or
any
new-
with
fruit
make
and
cause
20
Page 21
Removable Oven Door
To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges.
To REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.
Outer
(on models so equipped) The porcelain enamel cooktop is
sturdy but breakable if misused.
This finish is acid-resistant.
However, any acid foods spilled (such vinegar) remain on the finish.
Enamel Finish
as
fruit juices, tomato or
should
not be permitted to
Lift-Up Cooktop
Clean the area under the cooktop often. Built-up soil, especially grease,
[
To
cooktop may be
supported by the support rod that
catches
all
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
in place. Be careful not to pinch
your fingers.
may
catch fire.
make
cleaning
and
the way up.
cloth, put the cooktop back
easier, the entire
lifted up and
holds the top when it’s
Brushed Chrome Finish
(on models so equipped)
Clean the brushed chrome top with warm, soapy water or an all-purpose household cleaner and immediately dry it with a clean, soft cloth. Take care to dry the surface following the “grain.” To help prevent finger marks after cleaning, spread a thin
film
of baby oil on the surface. Wipe away excess oil with a clean, soft cloth. A good appliance help protect this finish.
WM
will
Oven Light Bulb
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, the bulb will break.
Never touch the electrically live collar on the bulb when replacing it.
To remove:
Unscrew and lift off the glass
cover. Remove the bulb. To replace:
Put in a new 40-watt appliance
bulb. NOTE: A 40-watt appliance bulb
is smaller than a standard 40-watt household bulb. We recommend you use an appliance bulb that is no
longer
than
3’/2”.
Replace and tighten the cover.
Reconnect electrical power to the
range. DO NOT REMOVE SCREWS.
Surface Units
Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire. To make cleaning easier, plug-in units are
removable.
Caution: Be sure
turned to OFF and surface units are cool before attempting to remove them.
After removing plug-in units, remove the drip pans under the units and clean them according to directions in the Cleaning Guide. Wipe around the edges of the surface unit openings. Clean the area below the units. Rinse all washed areas with a damp cloth or sponge.
all controls are
Control Knobs
The control knobs may be removed
for cleaning. To remove knob, pull it straight off
the stem. If knob is difficult to remove, place a thin cloth (like a handkerchief or a piece of string under and around the knob edge and pull up.
Wash knobs in soap and water but do not soak.
To replace knob, locate the groove in each side of the knob stem. One of the grooves contains a spring clip and the other groove is clear. Locate the molded rib inside the knob. Fit the molded rib of the knob into the clear groove on the knob
stem.
Make sure to replace the single oven control knob on the correct knob stem.
21
Page 22
Care
and Cleating
(continued)
Plug-In Units
Plug-in units can be removed.
Lift a plug-in unit about 1“ above the
drip
pin—just enough to grasp
it—and you can pull it out.
Do not lift a
than
l“. If you do, it may not lie flat on the drip pan when you plug it back in.
Repeated lifting of the plug-in unit more than 1“ above the drip
pan can permanently damage
the receptacle.
Rece~tacle
To replace a plug-in unit:
The drip pan must be placed into
the surface cavity first. Make sure the opening in the drip pan lines up with the receptacle.
Insert the terminals of the plug-in
unit through the opening in the drip pan and into the receptacle.
Guide the surface unit into place
so it fits evenly in the drip pan.
plug-in unit
more
CAUTION
Do not attempt to clean plug-in
surface units in an
automatic-
dishwasher.
Do not immerse plug-in surface
units in liquids of any kind.
Do not bend the plug-in surface
unit plug terminals.
Do not attempt to clean, adjust or
in any way repair the plug-in receptacle.
Adjusting Oven Thermostat
The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes because oven temperature controls have a tendency to “drift” over a period of years.
Before attempting to have the temperature of changed, be sure you have followed the baking time and temperature of the recipe carefully.
Then,
after you have
a few times and you feel the oven
is too hot or too cool, there is a
simple adjustment you can
make yourself on the OVEN
TEMP
knob.
Note position of pointer to marks before adjustment
y~ur
new oven
u~ed
the oven
Loosen only
. the locking
screws
1. Pull the knob off the
shaft and
look at the back side. There is a disc in the center of the knob skirt with a series of marks opposite a pointer.
Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely
remove the two screws that
hold
the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.
2. To raise the oven temperature,
move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in the direction of the arrow for LOWER. Each mark will change the oven temperature approximately
20°F.
We suggest that you make
the adjustment one mark
.
from
the original setting and check oven performance before making any
additional adjustments.
3. After the adjustment is made, press skirt and knob together and
retighten
but be careful not to
Reinstall knob on range
screws so they are snug,
overti~hten.
and
check performance. Be sure to
match “D” shaft on knob to stem when
re~lacinz.
.
NOTE: After an adjustment has
been made to the OVEN
TEMP
knob, OFF and BROIL will not line up with the indicator mark on the control panel as they previously did. This condition is
normal
and
will not create a problem.
22
Page 23
Cleaning Guide
NOTE: Let range/oven parts cool before touching or handling.
PART
Rake
Unit
and
Broil Unit
I]ruilcr
Pan and
Rack
Control Knobs:
Range
Top and oven
Glass
outside
Finish
Metal, including Brushed Chrome
Cooktop
(InOdel
S
so
Cqllipped)
Porcelain Enamel and Painted Surfaces*
outside of
Duor*
oven
“:helves
Surface Unit Coils
Chrome-Plated
I)rip
Pans
MATERIALS TO USE
Do
not
clean the bake
NOTE:
The bake unit can be lifted gently to clean the oven floor. If
unit or broil unit. Any soil will burn off when the unit is heated.
GENERAL DIRECTIONS
accumulates around the bake unit, gently wipe around the unit with warm water.
Soap
and Water
Soap-Filled Scouring
.
Plastic
Scouring
Dishwasher-Safe
Mild
Soap and
Pad
Water
Pad
Drain fat Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or paper towel over the rack.
O~lON:
Pull
and
cool pan
Let pan and
and rack
slightly.
(Do
not let soiled
rack stand for a few minutes. Wash; scour if necessary.
The broiler pan and rack may also be cleaned in a dishwasher.
off knobs. Wash gently, but do not soak. Dry
and
return control knobs to range.
See instructions in the Care and Cleaning section.
Soap
and Water
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry
knobs are removed, do not allow water to run down inside the surface of glass while cleaning.
Soap and Water
DO NOT USE
steel WOOI,
abrasives, ammonia, acids or
To safely clean surfaces: wash, rinse, and then polish with a
dry
cloth.
commercial oven cleaners.
.
Pnper
Towel
Dry Cloth
Soap and Water
DO NOT USE oven cleaners, cleansing powders or harsh abrasives.
These might scratch
the surface,
If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe them up right away. When the surface has cooled,
wash
fat smatterings, etc., wash with soap have cooled and then rinse. Polish with dry cloth.
Soap
and
Watel
DO NOT USE oven cleaners,
cleansing powders or harsh abrasives.
Use soap and water to thoroughly clean the top, sides and front of the oven door. On non-self-cleaning ovens, wipe doors with soap and water. Rinse
on door liner causes additional stains when the oven is
reheated.
,Soap
and Water
. Soap-Filled Scouring Pad
Commercial Oven Cleaner
Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening and discoloration, When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.
DO NOT USE a dishwasher Spatters and spills burn away when the coils are heated. At
to clean the surface unit coils. DO NOT handle the unit
before completely cooled. DO NOT self-clean the
plug-
tbe
end of a meal, remove all cookware from the unit and
heat thi soiled unit at
HI.
minute and switch the unit to materials on the coils. Wipe off any cleaning materials with
a damp paper towel
l~efore
in units or immerse them in
any
kind of
Iiauid.
Soap
iind
Soap-Filled Scouring Pad
Water
Cool pan
sligbtly,
Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry.
In addition, pan may also be cleaned in the dishwasher.
(Non-metallic)
Plastic Scouring Pad
Dishwasher-
Sat’e
Use the following directions for Standard Porcelain Enamel Oven only.
For Continuous-Cleaning Oven care see the Continuous-Cleaning Oven section of this hook.
spillnver,
pan and
rack
stand
residue or
in oven to
R;rrse
and dry.
cloth.
ash
cool.)
If
and rinse. For other spills, such as
and
water when they
well.
NOTE: Soap left
Let the soil burn off
OFF.
Avoid getting cleaning
about a
heating the unit.
. See
Inside
of”
Oven Door*
below Oven door can be removed—see Care and Cleaning section. DO NOT place door under running
oven Liner* Soap and Water (CAUTION: When in
USC
. light
bulbs
bcc(>me
hrcak
it touched with
can
warm enough
Soap-Filled Scouring Pad
Commercial Oven
to
moist clo(b or towel, When
cleaning, avoid
touching warm
cleaning
with
lamps
cloths. )
$pillagc
of
,>
marimufcs,
if” in
(;olltirlllous-Clc~tling” oyen),
fruit juices,
tomdto souces
with care being taken
or
immerse. Use same directions as for cleaning Oven Liner, below.
water,
Cool before cleaning.
Clearrcr
FOR LIGHT SOIL:
will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on liner
Frequent wiping with mild soap and water (especially after cooking meat)
causes additional stains when oven is reheated.
FOR HEAVY SOIL:
layer of cleaner. Use of rubber gloves is recommended Rinse
Choose a commercial oven cleaner and follow label instructions, using thin
well.
When rinsing oven after
cleaning, also wipe off the thermostat bulb.
and basting materials containing acids may cause discoloration and should be wiped up immediately (blotted
not
to touch any hot
ponion
of the oven, When surface is cool, clean and rinse,
23
Page 24
Anti-Tip Detice
for
Kt
No. 045 (344119)
hstiation
Instmctions
WARNING
ALL RANGES CAN TIP
INJURY COULD RESULT
INSTALL ANTI-TIP
DEVICE PACKED WITH RANGE
SEE INSTRUCTIONS
Fig. 1
Wall
l>’
I
Countertop
P
g’~
m
.,
,.
,,. .
~
‘ig,
2
Countetiop
Backguard
1111
0
\
\
\
I
I
I
II
II
L
Ma
I
1. Before placing range in the
counter, notice the location of the
stability bracket, which is already attached to 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. 2). Make sure there are no structural supports for the countertop that will interfere
with the stability bracket when
located in the upper set of holes.
2. Fasten one end of the stability
chain to the floor or the wall with
the long screw and washer
supplied. Make certain the screw is
going into the wall
base of the wall or one of the studs
in the base of the
plate
wall
(see Fig. 1).
at the
Whether you attach the chain to the wall or floor, be certain that the
screw is in at least 3/4” thickness of wood other than the baseboard and that there are no electrical wires or plumbing in the area that the screw could penetrate. Attach the stability chain in a location that will allow it to be in line with the bracket side-to side as much as possible when attached to the unit. Test to see if the chain is securely fastened by tugging on it.
NOTE: To install Anti-Tip device to masonry you can buy suitable
screws and anchors at hardware stores. Use a masonry drill to drill
the required holes.
3. Temporarily attach the loose end of the chain to the rear of the countertop with the tape from the packaging (see Fig. 1).
4. Place the range in the counter
cutout, leaving
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. 2), making sure tight as possible and that there is no excess slack in the chain after chain is attached to the bracket.
Excess slack in the chain could
allow the range to tip over excessively.
6. Slide the range all the way back
into the counter cutout. Once the range is pushed back in place, there will be a small amount of slack in the chain. This is normal.
just
enough room
the
chain is pulled as
24
Page 25
PROBLEM
POSSIBLE CAUSE AND REMEDY
OVEN WILL NOT WORK
OVEN LIGHT DOES NOT WORK
FOOD DOES NOT BROIL PROPERLY
FOOD DOES NOT ROAST OR BAKE PROPERLY
Plug on range is not completely inserted in the electrical outlet.
Q
The circuit breaker in your house has been tripped, or a fuse has been blown.
0
Oven controls not properly set.
Light bulb is loose.
Bulb is defective. Replace.
Switch operating oven 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. Check Broiling Guide.
Food is being cooked on hot pan.
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.
Shelf position is incorrect. Check Roasting or Baking Guides.
Oven shelf is not
Incorrect cookware or cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during roasting.
level.
SURFACE UNITS NOT FUNCTIONING PROPERLY
If you need more GE Answer
help...call,
Center@
toll free:
800.626.2000 consumer information service
c
Surface units are not plugged in solidly.
Drip pans are not set securely in the range top.
Surface unit controls are not properly set.
25
Page 26
Range Toe Space
FiNer hstructions
for
Countertop
The range height must be adjusted to the countertop height. For countertop heights greater than 37”, additional steps may need to be taken as detailed below.
When the range is elevated to its maximum height, there is a large space between the bottom of the range and the floor, referred to as the toe space. This may be visually objectionable. The legs should not be extended any farther than to provide a maximum of 3“ toe space. See Fig. 1.
The range is designed to provide a minimum of 1“ air gap at the bottom of the range. (Example: When legs are screwed all the way into the base rail.) See Fig. 2.
This gap is very important to the proper ventilation of the range and must be maintained when treating the appearance of the toe space.
The following information is given
to make a filler for the toe space when the legs are extended to provide a toe space of
After the range is installed with the longer legs and is in position and level, measure from the bottom of
the
bodyside
be the required height of the toe
space filler side pieces. See Fig. 1.
This height may vary from
3“. Any height less than not be visually objectionable and not need the filler.
Determine measurements for the filler front piece as shown in Fig.
3. Make sure to provide the 3/4” gap at the top and the 5/16” gap at the bottom. These gaps will provide the proper 1“ minimum ventilation space as mentioned before.
Use screws or other removable fasteners if you wish to attach the filler to the floor or adjacent
cabinets so the filler can readily be
removed when it is necessary to move the range.
to the floor. This will
Hei@@
2X~”
to 3“.
2X~”
to
2Ms”
may
up to 38”
Fig. 3
1“ Minimum Height
‘ 6“
Side Piece
or as required to recess behind
toe area of adjacent cabinets
K
II
Air Gap
Use
1/4”
to
1
material finished to match toe area of cabinets
Gusset Corners with Triangular or
Square Stock
/2”
3/4” to1“
5/1
6“
Ventilation Space
Toe Space Filler
I
26
Page 27
Wdll
Be There
With the purchase of your new
.-the assurance
rice, we’ll be
that if you ever need infer
tiere. Ml
you have to do
Hotpoin
appliance, receive
nation or
cdl—toll-free!
i
assis-
In-Home
Repak
Service
800-GE-CARES
(800-432-273fl
our consumer service professiomds
‘ill
provide
expert repair service on
~ur
Hotpoint appliance, scheduled
at a
time that’s convenient
Many (;E [;onsumer Service company- operated locations offer you service
today
or tomorrow, or at your con­venience days, our fhcto~t.rained technicians know
your appliance inside and out-so
most
(me visit.
(7:()()
9:()()
a.m. to
repairs
a.m. to
2:00
can
be handled in
fi)r
you.
7:00
p.m. week-
p.m. Saturdays).
,just
Service Contracts
800-626-2D4
You can have the secure feeling that
GE
Consumer Service will still be there after your Hotpoint product warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a multiple-year con­tract, you’re assured of at today’s prices.
fiture service
GEAnswer
Center
a
800.626.2000
Whatever your Hotpoint
Cente@ infi~rrnation
able to help. Your call-and your
questio~l-will be answered prornpdy
and
courte(~usly
time.
(ikl
open 24 hours a day, 7 days a week.
Telwommunication Detice for the Deaf
questi(m
major appliance, GE
And you can
Answer
about any
service is avail-
(“;ente@
semice is
Answe
cdl an)
Patis andAccessories
800-626-2002
Individu& qudfled
own appliances can have needed
parts or accessories sent
their home, free of shipping charge! Our parts system provides access to over 47,000 Genuine and dl are fully warranted. WSA, MasterCard and Discover cards are accepted.
to service their
direcdy to
Renewaf
Parts . . .
User maintenance instructions
contained in
dures intended to be performed by any user. Other servicing should be referred to vice
pemonnel.
exercised, since improper
may cause unsafe operation.
tiis
boo~et cover proce-
genedy
qu~led
Caution must be
servicing
ser-
For Customers With
Special Needs...
800.626.2000
Upon request, we will provide Braille controls for a variety of Hotpoint appliances, and a brochure to assist in planning persons with limited mobility.
min these itetns,
800.626 .2000.”
{;onsumers with impaired hearing
or speech or a conventional teletypewriter may
catl
to request information
a harrier.free
free of charge,
who have access to a TDD
800-1’DD-GW(; (800.8334322)
kitchen for
I>
cdl
or service.
ob-
Page 28
YOUR HOTPOINT RANGE
WARRANTY
Save proof of original purchase date such as your sales slip or
cancelled
check to establish warranty period.
WHAT IS COVERED
WHAT IS NOT COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect.
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 Center”
800.626.2000 consumer information service
. Improper installation.
If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.
This warranty is extended to
the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington,
D.C.
In Alaska the
warranty is the same except that it
LIMITED because vou must ~av
is
to
ship the product
to-the
service
-
shop or for the service technician’s travel costs to your home.
All warranty service will be provided by our Factory Service
Centers or by our authorized
Customer
Care” servicers during
normal working hours. Look in the White or Yellow Pages
of your telephone directory for
HOTPOINT FACTORY SERVICE, GENERAL FACTORY SERVICE or HOTPOINT CUSTOMER CARE”
Replacement of house fuses or
ELECTRIC-HOTPOINT
)
SERVICE.
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.
Part No. 164
,.,,”””, @
I
8-91
CG
Some
may not apply to you. This warranty
states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General,
gives you specific legal rights, and you may also have other rights
which
va~
from state to state,
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
D2588P037
I
RS504GP RS622Gn
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