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
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 inin 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
timinsaccordins
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 skilletMED.
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
40-4s30-3s
21-2520-23
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-4030-3s
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
Bacon1/2
Ground
Well Done
Beef
Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
‘hicken
Bakery Products
Bread (Toast) or
Toaster PastriesI pkg. (2)
English Muffins2 (split)
Lobster Tails2-4
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)
II
1
lb.
1/2
to 3/4 in. thickc
II
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
B13
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-aSlash fat.
14-16
20-25
IO-15
1/2
Do notCut 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 modehsoequipped)
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 dishwasherSpatters 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*
belowOven 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
Loading...
+ hidden pages
You need points to download manuals.
1 point = 1 manual.
You can buy points or you can get point for every manual you upload.