GE RB628F, RB636F, RB632GF, RS647G Use and Care Manual

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useandcareofModels

RB628F

RB632GF

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Surfacecooking

RB636F RS647G

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Before’you

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Before IJsing Your Range, . . . . . . .2

Safety Instructions . . . . . . . . . . . 3-4

Energy Saving Tips . . . . . . . . . . ...5

F:atures of Your Range . . . . ...6-7

Surface Cooking . . . . . . . . . . ...8-9

Automatic Timer and Clocks . ..10

Using Your Oven . . . . . . . . . . . . ..11

K-iowTo13ake and Time Bake . ..12

How To Roast . . . . . . . . . . . . . . ..13

How To Broil . . . . . . . . . . . . . . . . .14

How To Care For

Your Range . . . . . . . . . . . ..i5-l6

RemovableOvenDoor . . . . . ...15

Oven Care . . . . . . . . . . . . . . . . . ..17

Surface Cooking Chart . . . . . 18-19

Baking Chart . . . . . . . . . . . . . . . ..20

Roasting Chart . . . . . . . . . . . . . ..21

Broiling Chart . . . . . . . . . . . . . . ..22

Cleaning Your Range . . . . . . . ...23

Home Canning Tips . . . . . . . . ...24

Problem Solver . . . . . . . . . . . . ...25

Consumer Services . . . . . . . . . ...27

Warranty . . . . . . . . . . . Back Cover

Read This Ek30kCh’’eft.my

It will he]p you opera te and maintainyourncu Rangcproper!y.

Keep it handy f’oransivers to your questions.

]fyoudon’t understand something or need morel lelp. . . Call, toll free:

The GE Answer Centex’T”

800.62602000 consumer inf’ormatio]l service

or write: (include your p]lolle number); Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225

write Down the

Model and

Serial Numbers

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

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

H You Received

a Damaged l%mgq

immediately contact the dealer (or builder) that sold you the Range,

save Time and Money ● e e

!&fore Mm Request Service

Check the Problcrn Solver (page

25). It lists minor causes of operating problems that you can correct yourself.

Model No.

Serial No. Use these numbers in any corre-

spondence or service calls concerning your Range,

<:, I&3@ 311instr~fictions before

----,----

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‘;~~’~LVhenusing electrical appliances

htisic safety precautions should be

&?*ollowed,

including the follolving:

‘J> bse this appliance only for its

intended use as described in this manual.

~ Besure your appliance is prop-

erly installed and grounded by a

qualified technician in accordance u’iththe provided installation instructions.

. Don’t attempt to repair or replace any part of your range unless it is specifically recom-

mended in this book. All other servicing should be referred to a qualified technician.

. Before performing any service, DISCOI’4NECT TH-E RANGE

POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION PANEL BY REMOVINCJ THE FUSE OR SWITCHING OFF

,+ THE CIRCUiT BREAKER.

~ Do not leave childrenalone—

children should not be left alone

-or unattended in area where ppliance is in use. They should

never be allowed to si[ 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 severepersonal injury.

CAUTION: Do NOT STORE ITEMS OF H’VI’EREST‘m C’HILDREN IN CABINETS .4BOVE A RANGE OR ON THE

BAC2KSPK4ASHOF A RANGB’==—

‘CHILDREN CLIMBING ON THE RANGE To REACH ITEMS COULD FIRSERIOUSLY

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using thisappliance.

‘“ Vvt!fll-proper clothing. Loose

fitting or hanging garments should never be worm while appliance. Flammable material could be ignited ~act with hot heating elements and

,may cause severe burns. ~ use only dry pothokhw==”

moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky

cloth.

~’ Never use your appliance for

warming or heating the room. ~ storage in or on Appliance—

Flammable materials should not be stored in an oven or near sur-

face units.

‘~ Keep hood and grease filters

dean

to maintain good venting

and to avoid grease fires.

c; Do not let cooking grease or

other flammable materialsacm-

rmdatein the range or nearit.

~ Do not use wateron grease fires.Never pick up a flaming pan. Smother flaming pan on surface unit by coveringpan completely with well fittinghi, cookie sheet or fiat tray. Flaming greaseout-

side a pan can be put out by covering with baking soda or, if availab~e,a multi-purposedry chemical or foam.

using the

if brought in con-

: Do not touch heating elements

or interior surface d’ oven. These

surfaces may be hot enough to burn even though they are dark in color. During and after USC,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 sufficienttime for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the openings, and crevicesaround the oven door. Remember:The inside surface of the oven may be hot when the door is opened.

@ When cooking pork follow our

directions exactly and always cook the meat to at least 170°. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

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stand away fmmthe range

opening‘ovendoor. ‘INN?hot

when

airor steam which escapescan

causeburnsto hwls, face mMi/ or eyes,

:} Don’t heat Unopenedfood containersin the oven. Pressurecould buildUpand the containercould

burstcausingan injury. o Keep oven vent ducts

unobstructed.

o Keep oven free from grease

build up.

~>Place oven rack in desired position while oven is cool. If racks must be handled when hot, do not

let potholder contact heating units in the oven.

c Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precau-

tion against burns from touching hot surfaces of the door or oven walls.

...

-j When using cooking or roasting bags in oven, follow the manufacturer’s directions.

~~Do not use your oven to dry

newspapers. If overheated, they

can catch fire.

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~S tke Proper Pm-iSize—This

appliance isequipped with one or more sufidce units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The

use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing.

Proper relationship of utensil to burner willalso improve efficiency.

@ Never leave surface units unattended at high heat settings. Boilover causes smoking and

greasy spillovers that may catch on fire.

o Be sure drip pans and vent

ducts are not covered and are in place. Their absence during cooking could damage range parts and wiring.

Q Don’t use aluminum foil to line

drip pans or anywhere in the oven

except as described in this book.

Misuse could result in a shock, fire hazard, or damage to the range.

LOOnly certain types of glass, gJass/ceramic, ceramic, earthenware, or other glazed containers

are suitable for range-top service; others may break because of the

~ Ahwys hum surfaceUnitto

OFF before mmroving Wensii. IQ Keep an eye on foods being

fried at HIGH or MEDIUM

HICJHheats.

@ To avoid the pmsimty d a

burn or electric shock, always certain that the controls for .2311

surfaceunitsm at OFF position andall coils arecool before attemptingto removethe unit.

13 Whenflamingfoods underthe

hood, turnthe fan oft’.me fan, if opmting, may spreadthe flame.

~ Foods for fryingshould be as

dryas possible.Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble

and over sides of pan. Q Use little fat for effective

shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food isadded.

G If a combination of oils or fats will be used in frying, stir together

before heating, or as fats melt

slowly. o Ahvaysheat fat dowdy,and

watch as it heats. ~0 Use deep fat thermometer

whenever possible to prevent overheating fat beyond the smoking

point. sudden change in temperature (See Section on “Surface Cooking” for suggestions.)

“- To minimi~e burns, ignition of flammable materials, and spillage; the handle of a container should be positioned so that it is turned toward the center of the range without extending over nearby surface units.

“ Don’t imm.el%eor soak EYN?m3v”

able SW&m?units. Don’t put them

ina dkhwdm’.

‘i}’(jurrange, like many other house-

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hold items, is heavy and can settle

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soft floorcoveringssuchas

vinyl or carpeting. When

mol’ing the railge on this type of

~looring. use care, and it is recommended that these simple and inex-

pensive instructions be followed. “l’herange should be installed on a

sheet of plywood (or similar material) as follows: When thefloor

covering is terminated at the front

of the range, the area that the range

\vill rest on should be built LIpwith

plywood to the same level or higher than the floor covering. This will then allow the range to be

for cleaning or servicing.

(on RB models)

Leveling screws are located on each

corner of the base of the range. By

rtlmoving the bottom drawer YOU

-an level the range to an uneven oor with the use of a nutdriver.

10 remove drawer, pull drawer out al] the way, tilt up the front and remove it. To replace, insert glides

at back of drawer beyond stop on

range glides. L.if’tdrawer if necessary to insert easily. Let front of drawer down, (hen push in to close.

moved

Use cooking utensils of medium weight aluminum, 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 the shell, bring water to boil, then turn to OFF position to

complete the cooking.

Use correct heat for cooking

task. .

.HIGH—to start cooking (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM— slow frying, LOW—finish cooking most quantities, simmer—double boiler heat, finish cooking, and special for small quantities.

When boiling water for tea or coffee, heat only the amount needed. it is not economical to boil a container full of water for only one or two cLlps.

Preheat the 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 the 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 when

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 time.

Use residual heat in oven whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts

to warm oven, using residual

heat to warm them.

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Model RB636F

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(slide-h)

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Surface Unit Controls

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“ON” Indicator Light/ Lights

for Surface Units

Oven Set Control

Oven Temp Control

Oven Cycling Light Automatic Oven Timer

Clock and Minute Timer

Stay-Up Calrod@ Surface Unit

< (Maybe raised but not removed

when cleaning under unit.)

——

Explained

on Page

8 8

M(I(M

RB628F

MOM

RB632GF*

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Clock &

Min. Timer Min. Timer

3-6 in.

1-8in.

Clock &

3-6 in.

1-8 in.

I@@

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3-6 in.

1-8 in.

Plug-In Calrod@ Surface Unit

‘] (May be removed when

cleaning under unit.)

One-Piece Chrome Trim Rings and Drip Pans

]() or

Separate Chrome Trim Rings

and Porcelain Drip Pans

~~ Separate Chrome Trim Rings and

Aluminum Drip Pans OI?en Vent Duct (Located under

2 right rear surface unit. )

automatically when door ISopened. )

~eson

[ !: Oven Light Switch

,5 Broil Unit ,~, Bake Unit (May be lifted gently

for wiping oven floor.)

: “;

@~n sh~]v~s

Oven Shelf Supports (Letters A, B, C, & D indicate cooking

positions for shelves as recommended on cooking charts. )

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2-6 in. 2-8 in.

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Broiler Pan and Rack

‘I Storage Dra wcr

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1. Surface Unit Controls

1. Master Indicating Light for Surface Units .3.Calrod@Surface Units

Sm’f’acecooking with

Mh-1.iteHeat 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 HIGH positions,

there is a slight niche so control “clicks” at those positions; “click” on HIGH marks the highest setting;

the lowest setting is between the

words WARM and OFF. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indi-

cating heat settings selected are being maintained.

Switching heats to higher settings always show a quicker change than switching to lower settings.

How to setthe ‘controls

sip1

Grasp contol knob and push in. . .

fly${> ~-, .2

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Turn either clockwise or counterclockwise to desired heat setting.

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at HIGH; cook with little water in covered pan.

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

1. At HIGH, MED HI, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt chocolate, butter on small unit.

control

only from OFF position. When

must be pushed in to set

Ulnfml is in any position other than OFF, it may be rotated WMoutpushing in.

sure you turn control to OFF

when yOLIfinish cooking. An indicator light will glow when ANY heat on any surface unit is on.

A. Yes, but only use utensils de-

—-———.———...,..

signed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to

avoid burns from steam or heat. Canning should only be done on surface units.

A. Because the surface unit is not flat. Make sure that the “feet” on your Calrod@ units are sitting tightly in the range top indentation and the trim ring is flat on the range surface.

A. Utensils without fiat surfaces are

not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. can’ ifcover my chip pans with

foil’?

A. No. Clean as recommended in the Cleaning Chart.

Q. why is the porcelain finish 011 my containers Coming off?

A.,lf you set your Calrod@ unit higher than required for the container material, and leave it, the

finish may smoke, crack, pop, or

burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry

food, may damage the finish.

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l-he automatic timer arid clock on ~’our Range are helpful devices that serve several purposes. The knob locations on some range models nay vary and will look like one of

the two sets of timers below.

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TO SET THE CLOCK, push the

center knob in

and turn the clock

hands to the correct time. (The

Minute Timer pointer willmove also, let knob out, turn the Timer pointer to OFF.)

~“~$&f

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

operations. You’ll recognize the

Minute Timer as the pointer which is different in color and shape than the clock hands.

TO SE-r THE MINUTE TIMER,

turn the center knob, without pushing in, until pointer reaches number of minutes you wish to time. (Minutes arc marked. up to 60, in the ccntcr ring on the clock. ) At the

end of the set time, a buzzer sounds to tell you tirnc is Lip.Turn knob, without pushing in, until pointer rcachcs OFF and buzzer stops.

pJ&~~~ Timel-

~“~rfie J&&e US(:S

Autoimatk mm%’

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or set both Start

and Stop 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 on page 12.

Models RB628F, RB632GF clock & Minute Timer

These models have a time of day clock and minute timer but do not have Start and Stop dials needed for TIME BAKE function.

Questions

m-d

Answers

A. Your Minute “rimer will help

time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food

will cook in covered containers

even though yoLlcan’t see any

steam. Q. Must the clock be

set OK?Comect

time of day when i wish to use the

Autom!ltic Timer

A. Yes, if you wish to set the Start or Stop Dials to turn on and off at set times during timed functions.

‘Q.Gill I use the Minute Timer during oven

A. The Minute Timer can be used during any cooking function. The Automatic Timers (Start and Stop

Dials) are used with TIME BAKE

function only.

Q. can I change the clock WhiieI’m 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 time.

for baking?

cooking?

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understand its use with the

controls.

2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them prop-

erly, to give sure sturdy support.

3. Read over information and tips that follow.

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

weeks of getting acquainted with your oven.

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The controls for the oven(s) are marked OVEN SET and OVEN

TEMP.

BAKE, TIME BAKE*, BROIL and

OFF. When you turn the knob to the desired setting, the proper heating units are then activated for

that operation. OVEN TEMP maintains the tem-

peratureyou set from WARM

50°) to BROIL (5500). The Oven

ycling Light glows until oven

reaches the selected temperature, then goes off and on with the oven unit(s) during cooking. PREHEATING the oven, even to high temperature settings, is speedy—rarely

inorc than abo~t 10 minutes. Preheat the oven only when necessary.

Most foods will cook satisfactorily without preheating. If you find preheating is ncccssary, keep an eyc

on the indicator light and put food in the oven promptly after light

OVEPJ SET has settings for

II%IPORTANT: For normal cooking, line up the desired temperatures (marked on the outer

edge of the control knob) with the

index marker located immediately

above the control.

ownhterim shelves

The shelve(s) are designed with stop-locks so that when placed cor-

rectly on the shelf supports, (a) will stop before coming completely from the oven, (b) will not tilt when removing food nor when placing food on them.

TO REMOVE shelve(s) from the

oven, lift up rear of shelf, pull for-

ward with stop-locks along shelf supports. Be certain that shelf is cool before touching.

TO REPLACE shelve(s) in oven, insert shelf with stop-locks resting

on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

top of

The oven has four shelf supports

marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking,

Roasting and Broiling pages.

o-veil Light

(On Models So Equipped)

11-

—

The light comes on automatically when the door is opened. (On

models with oven window) use

switch to turn light on and off when door is closed.

Switch is located on front of door.

*(~n Models So Equipped.

-1-i

seeBakingmarton Page 20.

When cooking a food for the first

time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting

and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you

may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and

is more apt to be accurate than the o~’enit replaced.

How’to setYourRange

“forE%&ing

Step 1: Place food in oven, being certain to leave about I-inch of space between pans and walls of oven for good circulation of heat. Close eve-ndoor. During baking,

avoid frequent door openings to prevent undesirable results.

.Step 2: Turn OVEN SET Knob to BAKE and OVEN TEMP Knob to

temperature on recipe or on Baking

Chart.

$~cp .3:Check food for doneness at minimum time on rccipc. Cook longer if necessary. Switch off heal

ancj-remove foods.

‘Theautomatic oven timer controls are designed to turn the oven on or

off a utornatically at specific times [hat you Set. Examples of Irnnlcdia[c Stal”t (oven turns on now and

you set it to turn off automatically)

or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn of’fat a preset stop time) will be described.

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 offat a later time automatically. Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push

in knob on STOP dial and turn pointer to time you want oven to turn offi for example 6:00. The

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 250°.

~-~!~!:,y~~ S.ei:

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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 clay.

*On Models Equipped with TIME

BAKE.

13@q’ SWit

.,.

Step 1: To set start time, push in knob on 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 dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe-called for two

and one-half hours of baking time.

NOTE: Time on Stop Dial must be later than time show; on range clock and Start Dial.

Step 3: Turn OVEN SET Knob to TIME BAKE. Turn OVEN TEMP Knob to 250° or recommended temperature.

Place food in oven, close the door and automatically the oven will be 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 TIN4E BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations am done as explained, oven will operate as it should. (“-=’

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see Roasting aml”ton Page21.

‘lender meat or poultry can be

.l~.~-.;.

‘~~-oasted uncovered in your oven.

‘~%$%?~;astingtemperatures, which

should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste. cover, or acid water to your

meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking noise to indicate the oven is working properly. ) Roasting is

easy, just follow these steps:

. —————

‘-—v-

Step ~: Check weight of meat, and

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this.) Line

roiler pan with aluminum foil

\vhen using pan for marinating, cooking w-itllfruits, cooking heavily cured meats. or for basting food

during cooking. Avoid spilling these materials on oven liner or door.

;-;~ep2: Place in oven on shelf in A or B position. No preheating is necessary.

Step 4: Most meats continue to cook slightly while standing after being removed from the oven. For

rare or medium internal doneness, if meat is to stand 10-20 minutes while making gravy or for easier carving, you may wish to remove meat from oven when internal temperature is 5-10° F below temperature suggested on chart. If no standing is planned, cook meat to

suggested temperature on chart on page 21.

NOTE: You may wish to use TIME BAKE as described on preceding

page to turn oven on and off automatically.

Remember that food will continue

to cook in the hot oven and therefore should be removed when the desired internai temperature has been reached.

F’oi-Frozen Roasts

~ Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10-25 minutes per pound additional time (10 min.

per pound for roasts under 5 pounds, more time for larger roasts).

~ Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry

can be cooked successfully without

thawing,

Follow directions given on

packer’slabel.

Q)uestimsand Amnwm

Q. Is if.necessary to cile~~f~~~~~J~~- ness ‘witha mwt thlmlorneter?

A. Checking the finished internal temperature at the completion of cooking time is recommended. Tem-

peratures are shown on Roasting

Chart on page 2i. For roasts over

8 Ibs., cooked at 300° with reduced

time, check with thermometer at

half-hour intervals after ljj of time

has passed.

Q. Why is my roast crurnbhg

when I try to carve it?

A. Roasts are easier to slice if

allowed to cool 10to 20 minutes

after removing from oven. Be sure

to cut across the grain of the meat.

Q. Do I need to preheat my oven

each time I cook a roast or poultry? A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length 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 roiled

roasts. IQ.Can I seal the sides d my foil

‘lent” when roasting a turkey’?

A. Sealing the foil will steam the

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

‘.. ,p..:

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3:‘Iilrn OVEN SET to BAKE

and OVEN TEM P to 325°. small p~~ul~rymay bc cooked at 375° for

--~, [Icst browning.

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seeE%(IWU$!J‘am on Pag$ 220

–.,

Broiling is cooking food by intense

radiant nut from the upper unit in the Otfen,Most fish and tender cuts u; meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum.

!3fep1: if meat has fat or gristle

near edge, cut vertical slashes

through both about 2-in. apart. If desired fat may be trimmed, leaving layer about %in. thick.

Step ‘2:Place meat on broiler rack

in broiler pan which comes with range. Always use rack so fat drips into broikr pan; otherwise juices may become hot enough to catch

fire. A]uminum foil may be used to line broiler pan and rack, But, be

CERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

%tcp 3: Position shelf on recommended shelf”position as suggested

on Broiling Chart on page 22. Most broiling isdonc on C position, but

if your range is connected to 208 volts, you ]ilay wish to usc higher position.

Step 5: Turn OVEN SET Knob and

OVEN TEMP Knob to BROIL. Preheating units is not necessary, (See notes on Broiling Chart page 22.)

Step 6: Turn food only once during cooking. Time foods for first side as on Broiling Chart page 22. 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 Knob to OFF. Serve food immediately, icavc pan outside o~’ento cool

during I1lu1]fOr~ilsiest Cl~anillg.

i:]wiimwand Amvwm

Q. wily S!IO!!MI!eiive41142$50{}!”

closedPVrieri!Jroihugchicken’s’

A, Chicken is the only food recom-

mended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more,heat in oven, so chicken ~maybe broiled but well-done inside.

Q. when broiling, is it lleces$xlryto

always Llsea rack in ibe 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 dryer. Juices are

protected by the rack and stay

cooler, thus preventing excessive

spatter and smoking.

Q. Should 1 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 meat with a fork also allows juices to escape.

When broiling poultry or fish, brush each side often with butter.

Q. Why are my’meats noKturning out as brown as they’shonid?

A. In some areas, the power (voltage) to the range may be 10W.In

these cases. preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the

recommended shelf position. Broil for the longest period of time indicated in the Broil Chart in this

book, Turn food only once during

broiling.

<). Do I

~:~1’lif~ p].cl’e;lt !l?eat from

A. No. The broiler rack is designed

to reflect broiler heat ~hus keeping

the surfidcc cool enoLlgh to prevent

meat sticking to the surfiace.

. .

need !0 grezse :I?.’yl)roiidr

~fj,~~:;~-~y.j

,/.-..

(’

L.L ,

(

‘Lx”

)

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid resistant. How-

ever, any acid foods spilled (such as fruit juices, tomato, or vinegar) should not be permitted to remain on the finish.

OwenventDud

Your Range is vented through a duct located under the right rear surface unit. Clean the duct often.

O’vm Lamp

CAUTION: Before replacing your oven bulb, disconnect the electrical power for your range at the main fuse or circuit breaker panel or pull plug. Be sure to let the lamp cover and bulb cool completely before removing or replacing.

The area under the range of models equipped with a bottom drawer can

be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of

drawer beyond stop on range glides.

Lift drawer if necessary to insert

easily. Let front of drawer down. then push in to close.

i t,

‘-——--==-+

p,,

Ii) REMOVE door. open to BROIL

position. or iirhcrc y(~llfcci hi]lge

c’:itchslight l!’.CJI-aspdoor at sides:

lift door up and away from hinges.

‘) ‘i

*’;

To remove:

~ Make sure unit is cool.

G Lift Upright rear surface unit. ~ Remove drip pan and ring. ‘~ Lift out oven vent dtict.

To replace: ~ Place the part over the oven vent

located below the cooktop with opening of the duct under the round opening in the drip pan. It is

important that the duct is in the correct position so moisture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven

vent duct with aluminum foil or any other material. This prevents the oven vent from working prop-

erly during any cooking cycle.

The oven lamp (bulb) is covered with a glass, removable cover which is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

1. TO REMOVE, hold hand under

cover so it doesn’t fall when released.

With fingers of same hand firmly push down wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS TO

REMOVE THIS TYPE OF

COVER.

2. Replace lamp with 40-watt,

home appliance-bulb.

3. TO REPLACE cover, place it into groove of lamp receptacle. Lift wire bail up to center of cover until it snaps into place. When in place, wire holds cover firmly, but be cer-

tain wire bail is not below depression in center of cover.

J. Connect electrical power to

range.

Clean the area under the drip pans

often. Built-up soil, especially grease, may catch fire. To make cleaning easier, the plug-in surface units are removable.

SPIDER

MEDALLION

CHROME-PLATEO DRIP PANIRING

RECEPTACLE

TERh41NALS

/“

RING

SPID:R

To clean:

Q Wipe around the edges of the surface unit opening in the range top. Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

Caution: Be sure all controls are

turned OFF before attempting to clean under the cooktop or removing the Calrod@ units.

To remove:

~ Raise the unit coil opposite the rcccptaclc. Lift about one inch

above the trim ring and pull away

f’rom the receptacle. Caution: Bc sure the coils are coo] before removing a C’alrod@unit.

‘~After removing the plug--in sur-

f’accunit. iif’tthe drip pan/ring to

clean under the unit.

replace:

~Place the

surface unit cavit~’ found on top of [he range. Line up the drip pan so the [Init r~l’cptacle can bc seen.

drip pan/ring in the

~ Insert the terminals of the plugin unit through the opening in the

pan/ ring and into the receptacle. ~ Guide the surface unit into place

so it fits evenly and fits snugly into

drip pan or trim ring. Note: If your range has separate

trim rings, the drip pan must be under the trim ring.

CAUTION

Do not

attempt to clean plug-in

surface units in an automatic

dishwasher.

Do not immerse plug-insurface

units in liquidsof any kind. Do not bend the plug-insurface

unit plug terminals. Do not attempt to clean, adjust

or in any way-repair the plug-in receptacle.

stay”u~p SW-face units

Stay-Up surface units can be Iifted upward and locked in that position

for cleaning under unit. Be

unitis cool

before lifting coiI up.

After lifting coil unit, remove trim ring and drip pan to clean under unit. Clean pan and trim ring as recommended on Cieaning Chart on page 23.

~ Replace drip pan into recess in cooktop.

C“]Put trim ring in place over drip

pan.

~~Guide the surface unit into place so it fits evenly into trim ring. Pan must bc under trim ring.

certain

A.fijmting 0 vein

Thmm$itat

Us; time given on recipe when

cooking first time. Oven thermo-

stats, in time, may “drift” from the

factory setting and differences in

timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT,

LOOK AT BACK OF KNOB AND NOTE CURRENT SET-

TING, BEFORE MAKING ANY

ADJUSTMENT.

To increase temperature, turn

toward HI or RAISE; to decrease

turn toward LO or LOWER. Each

notch changes temperature 10degrees. Temperature can be raised

by20degrees or lowered by 30

degrees.

Pull off knob, loosen both

1. screws on back of knob. ~. Lift pointer and move one notch in desired direction. Tighten screws.

3. Return knob to r=nge, matching flat area of knob to shaft. Recheck oven performance before making an additional adjustment.

$5J$j[-he lop. bot[cjrn, sides. and back of

.-.-,

‘j@

the oven liner, and door inner liner

are finished with a special coating

‘$~k=which cannot be cleaned in the

.S--.

usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes. Their use and,/ or the use of oven

sprays will cause permanent damage.

The special coating k aporous ceramic material which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface “tunnels.” This rough

finish tends to prevent grease spat-

ters 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 poi-ous.finish

it is dispersed and is partially absorbed. This dispersal action

increases the exposure of oven soil to heated air. which results in oxidation of soil. This finish also reduces the \isual effect of residual

soil. It may not disappear com-

pletely and at some time after extended usage, stains may appear.

The special coating works best on small amounts of spatter. It does

not work well with larger spills, espccia.lly sugars, egg, or dairy mixtures. For this reason, the oven is

equipped with a removable, rep]aceablc aluminum foil oven bottom liner which protects the porous

,(inish on the bottom of the oven

iroln spill overs. Avoid spills on inside surface of the oven door. This spccia] finish is not uscci 011

oven shelves. Shelves are removable and can be taken to the sink for cleaning. Sce page 23 for cleaning directions.

“Cleaning Chart” on

“~’{j {’&k,:

Iyl:i ()$yp~i:

Use the following steps when

cleaning your Continuous-Clean oven.

.!. Let range parts cool before han-

dling. It is recommended that

rubber gloves be worn when

cleaning range parts manually.

2. Remove all cooking utensils including the broiler pan and rack.

3, Remove oven shelves and clean them manually with scouring pads or mild abrasive.

4. Remove excess spills and boilovers from aluminum foil oven bottom liner before removing liner

from oven. This is to prevent excess liquids from spilling onto the porous finish. Then remove aluminum foil bottom liner and clean manually. (Before cleaning or removing the aluminum foil liner, lift

bake unit out of the way.)

5. clean oven window. Use mild non-scratching cleanser and damp cloth. Avoid spilling water or

cleaner on porous surface.

6. Soil visibility may be reduced by operating oven at 400° F. Close

door; set oven switch to bake and

oven temperature control to 400° F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent. particularly on oven

door. For moderate to heavy soiling of oven door, use method described in item (7) below before

I-unning 400° F. cycle. The oven

timer can bc used to control the

cycle automatically at a time con\}cllicI1tfor ~,~u+Sonle slight

smoking rn~y occur, similar to that ivhich

cooking.

may occur during Time Bake

REN3EMBER: DURING THE OPERATION THE DOOR, WINDOW AND OTHER RANGE SURFACES WILL GET HOT ENOUGH TO CAUSE BURNS. DO NOT TOUCH. LET THE RANGE COOL BEFORE REPLACING ALUMINUM FOIL OVEN 130TTONI AND OVEN SHELVES IF THEY WERE REMOVED.

7. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not rub or scrub with paper towels, cloths or sponges, since these will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and b/et itwith a clean sponge, starting at the edge of the ring and working toward the center.

Use care in removing and replacing aluminuni foil oven bottom liner and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porousfinish on the oven walls and door.

Do not use soap, detergent, commercial oven cleaner, silicone sprays, coarse steel pads or coarse brushes on the porous su)face. These products will spot, clog, and mar the porous su[fuce and reduce its ability to work.

OF THE OVEN,

Oveil

i’. [Jsc medium or hea~y-w’eightcooking containers.

Aluminum containers generally conduct heat faster th.]n other metals. Cast iron and coated cast iron containers arc slow to absorb heat, but generally

cook evenly at LOW or MEDIUM settings. SteeI pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers. Flat ground pyroceram saucepans or skillets

coated on the bottom with aluminum generally cook ~~~en]y.Glass saucepans should be used with the

heat-spreading trivets available for that purpose.

IZ.Toconservc themostc ookinge nergy,pansshould be flat on the bottom, have straight sides and tight fitting iids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on the porcelain and discoloration ranging from blue to dark gray on the trim rings.

Cereal

Cornmeal. grits.

021meal

Co(!ox

coffee

Egg\

Cooked in shell

f-’ricdsunn~’-sicie-up

I’oiichcd

Sc’rillIlbl~(i(Jr(llllUlcts

Directionsand Setting

ContainerFood

Covered %ucep:in

Uncovcrcd

Saucepan

Percolator HI. At first perk, switch

Coiercd Saucepan

C’o\’crcd

Skillet

[lnco~crcd Skillet

:’o\’crd

;killct

to Start Cooking

H1. 10 covered pan bring water to boil befoie adding cereal.

H1. Stir together water or milk, cocoa ingredients. Brintzjust to a boil.

heat to LOW.

HI. Cover eggs with cool water. Cover pan. cook

until steaming. MED HI. Melt butter-,add

eggs and co~’crskillet.

I-if. lb4eltbutter

H1.in covcrcd pan bring

,v:itcrto a boil.

-[1. Hc~ithuttcr until light zoldcn in color’.

Setting to Complete Cooking Comments

LOW or WM. then add

cereal. Finish timing according to package directions.

—

MED, to cook 1 or 2 min. to completely blend ingredients.

LOW to maintain gentle but steadv Derk.

LOW. Cook only 3 to 4 min. for soft cooked; 15 min. for hard cooked.

Continue cookiilg at MED Hi until whites are just set.

about 3 to 5 min.

LOW. then add eggs.

Wherr bottoms of eggs h:ivc-just set. carefully turn over to cook o[hcr side.

LOW. Carefully add eggs. Cook uncolcrcd about 5

min. at MED. Hi. MED. Add egg mixture.

Cook. stirring to desired ~oncncss.

l.O\V. Stir occasional!’ ind check f’orstickiilg.

si!llm~r lilltil fOrk

Lo\\’.

cndcr.

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as

boiling point approaches.

Percolate 8 to 10inin. for 8

cups, less for fewer cups.

YOU do not cover skillet, baste

eggs with fat to cook tops evenly.

Rcrnove cooked eggs with slotted

spoon or pancake ttirner.

Eggs continue to set slightly after

cooking. For omelet do not stir

last fcw minutes. When set fold in tliill,

Frtsh fruit: USC‘~ to ‘/1cup witcr per pouild of fruit.

Dried fruit: Use directs. “i’inwdepends on whether fruit has been presoaked. If not. allow more cooking time.

Meat ctin bc sc;isoned and floured

before it is browned. if desired.

l.iq~iid vari:itions for fla~’orcould bc wiilc, fruit or tomato juice or rncat broth.

“[”irnirlg:Steaks 1to 2-in.: 1to 2 hrs. Bwl’Stew: 2 to 3 hrs.

Pot feast: 21Ato 4 hrs.

Pan frying is best for thin steaks and chops. If rare is desired. preheat skillet bclorc a(iding meat.

~~ii(~~ as p:ickage

:Ilill [isll iiil~’[i ——.

,“

.. ..——-——.—..-.—

—

,, ;.,...= ~.; $

E–w,ri.To,E

‘j-iD,, (Continued)

L-. .s...s.. ,.

.1. Deep Fat Frying. Do not overfill kettle with fat

Lhat may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

RIGHT

Food

Fried Chicken

Pan broiled bacon

Sauteed: Less tender thin steaks (chuck, round. etc.): li\vr; thick or whole fish

Simmered or stewed meat: chicken: corned

beeL smoked per!;: stewing becfi tongue;

etc.

f:rcsh

F’i”ofcll

Directionsand Setting

to Start Cooking

Covered

Skillet

Uncovered Skillet

Covered Skillet

Co~ered Dutch Oven, Kettle or Large <auccpan

;rnall ‘overcd :luccpan. )SCsmall urfacc unit

killct or

iriddlc

f]rcssure ~f]]. I-lcat until first jiggle is

(’ookcr (jr ; heard.

L’ilIlllCr

llncolcrui :

HI. Melt fat. Switch to MED

H1to brown chicken.

HI. In cold skillet arrange bacon slices. Cook just until starting to sizzle.

H1. Melt fat. Switch to MED to brown slowly.

H1. Cover meat with water

and cover pan or kettle. Cook until steaming.

NM. Allow IOto 15min. to

nelt through. Stir to

mooth.

vIED H]. Heat skillet 8 to

Omin. Grease lightly.

~H1. In covered kettle, bring !salted water to a boil, ~uncover and add pasta Lslowly so boiling does not !S[op.

l-ii. Brirlgjust to boil.

sau(xpan ; (’()\’crcd ‘

Saucepan \\’iit~rin saucci>an. Ad(i

“

Co\crcci

Sil(l~tpil

Hi. Measure 1/~to l-in.

csait and prepared J’cgc-

mblc. in co\’crccisaucepan

‘ bring to boil.

Iii. hdcasurt wattr and salt

ilS ilb O\C. A(i(l

Of\~g~tiibl~. IIIco\cred $auccp:ln bring (o boil.

fro~cn bl(lck

Setting to Complete Cooking

LOW. Cover skillet and cook until tender. Uncover last few minutes.

MED H1.Cook, turning over as needed.

LOW. Cover and cook until tender.

LOW. Cook until fork tender. (Water should slowly boil). For very large loads medium heat may be needed.

Cook 2 to 3 min. per side.

,’

~ MED H1.Cook uncovered ~until tender. For large

~~~mountsH] may be j needed to keep water at

~rolling boil throughout J entire cooking time,

MED Fil for foods cooking

10 min. or less. MED for

‘oods over IOmin.

l.O\V. To finisil cooking.

VIED. Cook i-lb. iOto 30

norc min.. depending on

enderncss of vegetable.

LOW, Cook according to

time on package.

CommentsContainer

For crisp dry chicken, cover only after switching to LOW for 10 min. Uncover and cook turning occasionally 10to 20 min.

A more attention-free method

is to start and cook at MED.

Meat may be breaded or mari-

nated in sauce before frying.

Add salt or other seasoning

before cooking if meat has not

been smoked or otherwise

cured,

When melting marshmallows, add

milk or water.

Thick batter takes slightly longer

time. Turn over pancakes when

bubb!es rise to surface.

Usc large enough kettle to prcVentboi]over. Pasta doubles in

size when cooked.

Cooker should jiggle 2 to 3 times per minute,

Stir frequently to prevent sticking.

Uncovcred pan requires more water and longer tiInc.

Break up or stir as needed while

cooking.

Turn over or stir vcgctab]e as

necessary for

—

men browning.

(

L’

.—.,

-----

Sil[lCL’[lilll

....——

..———

Iot>il. ii~cording to time. Time at WM. Rice: 1cup rice :Ind

Triples in I’olumc a[ter cookin.~.

2 clips water-- 25 reins. Grits: I

CUpgI-itS

min.

ilnd 4 CUPS WiitCr--4O

---

i. Aluminum pans conduct beat quickly. For most conventional baking light shiny finishes .gencrallygive best results because they help prment o\crbrowning in the time it takes for heat to cook the 3. Preheating the oven is not always necessary, especially for foods

center areas. Dull (satin-finish) bottom surfaces of pans are recomm.nded for cake pans and pie plates to be sure those areas brown completely. ~ Dark or non-shiny finishes, also glass and pyroceram, generally

-. absorb heat which may result in dr~, crisp crusts. Reduce-oven heat

z50 if lighter Crtists~iredesired, Preheat cast iron for baking some foods for rapid browning when food is added.

which cook longer than 30 or 40minutes. For food with short cooking times, preheating givesbest appearance and crispness. 4, Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Food

:~re:t~

Biscuits(Win. thick)

Coffeecake

Corn bread or muffins Gingerbread

Muffins Popovers

Quick Loaf Bread Yeastbread (2 loaves)

Plain rolls Sweet rolls

t’ake> (without shortening)

Angelfood Jelly rofl Sponge

(’ake~

flundt cakes Cupcakes

Fruit cakm

[.aycr

~hOCOliltC

Layer.

[oaf

Shelf

Container Comments

ShinyCookie Sheet

Shiny Metal Pan with Satin-finishbottom Cas~Iron or Glass Shiny Mets! Pan with

Satin-finishbottom Shiny Metal MuffinPans DeepGlass or Cast Iron Cups

Metal or GlassLoaf Pans

Metal or GlassLoafPans Shiny Oblongor Muffin Pans

ShinyOblong or MuffinPans

AluminumTube Pan MetalJelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan

Shiny Metal Muffin Pans

Metal or Glass Loafor Tube Pan Shiny Metal Pan with Satin-finish bottom Shiny Metal Pan with

Satin-finish bottom

Mc[alor Glass I.oaf Pans

Position

B,C B,A B

A, B B

B A, B

A, B B. A

A B A

A, B B

A, B

Oven Temp.

400°-475°

350°-400° 400°-450°

350° 400°-425°

375°

350°-375° 375°-425°

375°-425° 350°-375°

325°-375° 375°-400° 325°-350°

325°-350° 350°-375°

275°-300°

350°-3750 350°-375°

350°

Time, Min.

15-20

20-30 20-40

45-55 20-30

45-60 45-60

45-60

IO-25

20-30

30-55

10-15

45-60

45-65 ZO-25

2-4hrs. ~(3-35

~5-30

40-60

Cannedrefrigerated biscuitstake 2-4min. lesstime.

Preheat cast iron panfor crispcrust.

Decreaseabout 5 min.for muffinmix. Or bake at 450° for 25 min., tfrenat 350° for IO-15min.

Dark metal or glassgivedeepest browning. For thin rolls, Shelf B maybe used. For thin rolls, ShelfB maybe used.

Twopiecepan is convenient.

Linepan withwaxedpaper.

Paper liners producemore moist

crusts.

Use300°and ShelfB for smallor indi-

~“idualcakes.

Metal or Glass Pans

Glassor Metal

Glass Custard Cups or C’asscrolc(W[ in pan 0] hot \vatcr)

Puddings. Rice and Custi]rd

“it,>

}.ro~cn

Nlcringllc

onc crl]st

i\!’[)Cl”usl (ilass or Satin-finish Nlcfal

Glass (’ost:ird Cups or

Casscro]c

I:oil f’an on Cookie Shec[ L ,4

Spread to crus[ edges

Glass or S;ttin-linish Nlctnl A, B

B, C B,

B,C

A. f3.C B

B. A

325°-350° 350”-400”

4000-425” 375”-400°

350°-400° 300”-350”

325”

400°-4250 3~50-35fJQ

400°-425°

-!OOO-425°

15-35

0-20

6-12 7-12

30-60 30-60

50-90

45-70

[5.25

45-60 40-60

Bar cookiesfrom mix use same time. UseShelf C and increasetemp. 25-50°

for more browning.

Reducetemp. to 300°for Iargc custard. Cook brutal or rice pudding with custard base 80 to 90 minutes.

Large pies use400° and increase time. To quickly brown meringue use400° for 8-10 min.

Custard fillings require lower temp.,

longer time.

increase time for largeamount 01

size.

(---:)

...-.

gg)

1. Position oven shelf at B for small-size roasts (3 to 7 lbs,) and at A for larger roasts. ? Place meat fi~tside up or poultry breast-side up on broiler pan

“. or other shallow pan with tri\ct. Do not coyer.

r(~ultry until just before roasting. Use meat thermometer, for

rnorc accurate doneness. (Do not place thermometer in stuffing. )

.;. Remove fat and drippings as necessary. Baste as desired.

4. Standing time recommended for roasts is 10to 20 min. to allow roast to firm up about 5° to 10° internal temperature; to compensate for tcmpera-

and make it easier to carve. lt will rise

Do not stuff ture rise, if desired, remove roast from oven at 5° to 10n less than

temperature on chart. S. Frozen roasts can be conventionally roasted by adding 10 to 25 min. per pound more time than given-in chart fo~”rcfrige~ated. (10 min. per lb. for roasts under~-lbs,) Defrost poultr~ before roasting.

Type

‘iIca[

Tendercuts: rib. highquality

sirloin tip. rump or top round*

Lamb Legor bone-in shoulder*

Vealshoulder. Icgor loin* Pork loin, rib or shoulder* Ham. prc-cooked

Ham. r:i~v

For boneless milcd roasts over (i-in. thick

P(}ldt r’,)

Chicken or Duck Chicken picccs

Turkey

Oven Temp.

325°

325° 325° 325°

325°

id 5to 10min.

‘j~50

375°

I t

325°

Doneness

Rare: Medium:

WellDone: Rare:

Medium: WellDone:

Well Done: We]]Done:

To Warm:

Well Done:

lb. to timesgivenabc

Wcll Done: Weli Done:

Well Done:

ApproximateRoastingTime, in MinutesperF

3 to wk. 24-30

30-35 35-45

21-25 ~5-30

30-35 35-45 35-45 10reins. per lb. (

Under10-lbs.

20-30

‘.

3 to 5-lbs. 35-40 35-40

10 to 15-lbs. ~()-~5

6to $-lbs.

18-22

12-25 28-33 20-23

24-28 28-33

30-40 30-40

‘weight)

10 to 15-Ibs.

17-20

Over5Ibs. 30-35

Over15-ibs.

I5-20

Internal Temp.0F

I30°-140°

150°-16W 170°-1850

130°-140” 150°-160’ 170°-1850

170”-18W 170°-180’ 125°-130°

160°

1s5°-1900 185°-1900

Inthigh:

1!35°-1900

I. Alw’:Iys LIWbroiler pan and Iack that corncs }vi[hyour oven, 11is

dcsigntd IOm]ninli/e smoking iiI]dspi:(tcring by trapping juiccs in the ihiclcicd 10\\’crpart Of

2. Oven

door’should bc ujar for most foods; tbcrc is a special position

.1door which holds {ioor open corrccfly.

lht pil I1.

3. For steaks and chops. slash i’aICj’cnlyaround outside edges of meaI. To slash, cut crosswist through outer fat surface iust to the

edge of (IICmeat. L)sctongs to turn meal o~vr to prevent piercing

mca[ and loosing juices. .$.If dcsirtd. ma;~natr?meats or chicken before broiling. Or, brush \vitl]barbeque sauce last 5 to 10minutes only.

‘~.\Yhen arranging food on pan, do not let

fatty u.igcs hang over

sides, which could soil ot’cnwith dripping fat. t,. Broiler does not neccito bc prehcattxi.

However. for very thin

foods or to inrxe:tsebrowning, preheat if dminxl.

), Frwen Steai~scan be conventionally broiled by positioning the

o]wn shelf at ncxI lol,vestshelf position and increasing cooking time given in this chart ll/z limes per side. X. if your range is connected to 208 Volts rare steaks rniiybe broiled bv ~rehcatinc the broil heater and positioning the oven shelf one p;;ition higl;cr

Food

{;round Beef, \Velldone

Beef Steaks f{arc Medium

W’cllDone Riirc

Medium Well l)onc

chicken

ihker: Producr~, Bread (Toast) or

l~xlster I%stries

English Mui”fins

iiIil~

[.oh~tcr

(6 [0 8-0/.

Cach)

~c $

f: z

~: i

gc IA

Shelf

~c 1

Quantity and/or Thickness ~ Position

~/2-lb.(about 8 thin slices)

l-lb. (4 patties)

% to %-in. thick ~

I inch thick

(I-IX lbs.)

1%-in. thick

(2-2% lbs.)

I whole

(2 to 2%-lbs.). ~ split lcngth~visc ~

g t

2-4 s!ices ;C I pkg. (2)

2-split 2-4

l-lb. fillets ‘~ to ;C

Y2-in.thick

l-in. thick

1 ;

1: ~c P

$ r

1 k

$ 13 [

; 2 (r/zinch) 2 (1-ill, thick)

‘c 1()

1% 1.?

,’

First Side Time, Min.

]

~ Second Side # Time, Min.

! !0

Comments

Arrange in single layer.

Space evenly.

Up to 8 patties take about’same

time.

Steaks less than l-in. cook through before browning. Pan frying is

recommended. Slash fat.

Reduce times about 5-10 min. per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first and broil with door closed.

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

Cut through back of shell. Spread open. Brush with melted butter before and

after half time.

Handle and turn very carefully. Brush with lemon butter before and during

cooking if drxired. Preheat broiler to

incrcasc brownin~. lncrcase times 5-10 min. per side for

1%-in. thick or home cured.

slashfat.

‘;’,~:’l:i’~’.,and ~imilar

pl’CL’[l(lLCd

\{ill\il~L”$.

hr2[ \I urst

l-lb. pk&!.(lo) c (1

—.—.

i-~

slashfat.

I If desired. split s:lusagcs in half lcngth-

\visc into 5 to 6-in. picccs.

—...

..--——-..---- ?..——-.—

i“

‘.J

—— .-.-..-_.—..

)

M.4T’ERIALST(I USE

@JSoap and I%Jater

Broiier

Pan and Rack

C+Soap-Filled

Scouring Pad

@p]astic Scouring pad

—

Control Knobs:

Top and Oven

Range

Outside Glass Finish

Metal, including

Brushed Chrome

and Cooktop

Porcebin Enamel

Surface*

Painted Surfaces

inside Oven Door*

Removable Aluminum Foil e Damp Cloth Oven Bottom Liner

oven Vent Duct

{’alrod(’”Surface l’nif (,’oils

@hlild Soap and Water

@Soap and Water

e Soap and Water

o Paper Towel @Dry Cloth

Soapand Water

ISSoap and Water

e Soap and Water

soap and \Y:!tcl’

Aiuminum Drip Pans

Soap -l;ilicdScouring f>ad

soap :Il?d\\ ’;ltL’r

... .

IGENERALDIRECTIONS

Do not clean the bake

unit or broil unit, Any soil will burn off when the

unit is heated. NOTE: The bake unit is hinged and can bc lifted gently LO clean t!le oien floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan

and rack slightly. (Do not let soiled pan and rack

stand in oven to cool). Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs, Wash gently but do not soak. Dry and return controls to

range making sure to match flat area on the knob and shaft.

Wash all glass with cloth dampened in soapy water, Rinse and polish

with a dry cloth. If knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, abrasives, ammonia. acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel.

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse. Polish with a dry cloth.

Use a mild solution of soap and water. Do not use any harsh abrasives

or cleaning powders which may scratch or mar surface. To clean oven door; remove by opening to BROIL position and grasping

door at sides. Lift door up and away from hinges. Clean with soap and water. Replace by grasping door at sides and lining up door with hinges. Push door firmly into place.

Only a damp cloth may be used to clean aluminum foil oven bottom

liner. Aluminum foil oven bottom liner may be replaced \vith heavy weight aluminum foil cut to the size of the original liner, Be sure to remove this liner from oven bottom before cleaning oven.

Remo\e the O\’en Vent Duct found under the right rear surface unit. Wash in hot. soapy

waterand dry and replace.

Your shelves can bc cleaned by hand using any and all mentioned m:iterials. Rinse thoroughl! to remove all materials after cleaning.

Spatters anclspills burn away when the coils are heated. At the end of a meal. rcnlo~c all utensils from the Calrod@ unit and heat the soiled units

at H1. Let [he soil burn off about a minute and switch the units to OF-F. A\oid getting cleaning materials on the coils. Wipe off an! cleaning materials with a damp paper to\vcl

beforeheating the Calrod@ unit.

DO NO”]-handle the unit before complc(cly cooled. DO NOT immerse plug-in units in anj kind of liquid.

For cleaning. rcmo\c drawer by pulling it all the way open. tilt Upthe

tron[ and lift out. Wipe wilh damp cloth

01-sponge and replace. Never

usc harsh abrasi~’es or scouring pads. Rcmo\c pans frequcntlj’ and rub lightly with scouring ball or wash in

dishw’ashcr.

—

C]can as described below or in the dishwasher. Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time you cook.

“burned-on” spatters use any or all cleaning materials mentioned.

rcmo\’c

Rub

/ig/?z(]with scouring pad to prevent scratching of the surface.

——

Cool pan slightly. Sprinkle on detergent and wash or scour pan with }~arm \\atcr. Rinse and drj. In addition. pan may also be cleaned in the

dish~tashtr.

—...--- . -,.—.

,_—-

canning shouki be done on cmk-

top only.

In surface cooking of foods other

;han canning, the use of largediarneter utensils (extending more than 1-inch beyond edge of trim ring) is not recommended. How-

ever, when canning with water-bath or pressure canner, large-diameter utensils may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces sur-

rounding heating unit.

HOWEVER, DO NOT USE

LARGE DIAMETER CANNERS

OR OTHER LARGE DIAMETER

UTENSILS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce

mixtures—and all types of frying— cook at temperatures much higher than boiling water. Such temperatures could eventually harm

cooktop surfaces heating units.

sur~ounding

Obserwe

Following Poinis

incanning:

1. Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of surface unit. If your model surface section does not allow canner to be centered on surface unit, use smaller-diameter containers for

good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamel-ware) are not recommended.

RIGHT

WRONG

4. When canning, use recipes from reputable sources. Reliable recipes

are available from the manufac-

turer of your canner; manufacturers of glass jars for canning; such as Ball and Kerr; and, the United States Department of Agriculture

Extension Service.

5. Remember, in following the recipes, canning is a process that generates large amounts of steam.

Be careful while canning to prevent

burns from steam or heat.

N03”E: If your surface section is

being operated on low power (volt-

age), canning may take longer than

expected, even though directions have been carefully followed. The process may be improved by: (1) using a pressure canner, and (2) for fastest heating of large water quantities, begin with HOT tap water.

r;p 7

f“~. f~l

-’-& j [.:.; ~:

. .....

$: 1?

“’: “V. T‘“t, fI (3 W

U ~,J.l~}:,; ~,,]{ JIJ j~)(’J)]Ty(g’f

i..

... .

save‘rimeand Mmey--

before you N!quest service, check the Probkml solver

PROBLEM OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

If you have a problem, it may be minor. You may be able to correct it yourself, Just use this Problem

POSSIBLE CAUSE AND REMEDY

Solver to locate your problem and then follow the suggested recommendations.

——

Plug on range is not completely inserted in the outlet receptacle. The circuit breaker in your house has been tripped, or a fuse has been

blown. Oven controls are not properly set.

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

OVEN SET Knob not set at BROIL. OVEN TEMP Knob not set at BROIL. Door not left ajar as recommended.

Improper shelf position is being used. Check Broiling Chart. Necessary preheating was not done. Food is being cooked on hot pan. Utensils are not suited for broiling.

Aluminum foil used on the broil pan rack has not been fitted properly and slit as recommended.

OVEN SET Knob not set on BAKE. OVEN TEMP Knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Charts. Oven shelf is not level. Wrong cookware is being used.

DALROD@ SURFACE UNITS 40T FUNCTIONING ‘ROPERLY

Surface units are not seated properly in pan trim rings. Trim rings/ drip pans are not set securely in the range top. Surface unit controls are not properly set.

@R:j,,‘“” ~

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At Hotpoint we’re committed to providing,you with the best appliances we know how to build and we know that you want your appliances to give yoL\many years of dependable service.

Our Consumer Services are designed with your needs and wants in mind.

—... . ..—.

warrantyProtection

Before your new appliance left the factory, it went through rigorous tests to detect manufacturing defects,

convenient service

Whether your appliance is in or out of warranty, you’re just a phone call away from our nationwide network of Factory Trained Service professionals.

Simply call our Hotpoint service organization. Look in the White or YellowPages of your telephone directory for HOTPOINT FACTORY SERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICE or HOTPOINT CUSTOMER CARE” SERVICE.

Service can normally be scheduled at your convenience and the technician drives a fully-stocked parts service truck so that, in most cases, the repair can be completed in one visit.

We’re proud of our service and want you to be pleased,

but if for some reason you are not happy with the service

you receive, here are three steps to follow for further help.

%3rvke Contracts

For trouble-free service beyond

the writtenwarrantyperiod.

If you prefer to budget your repair expenditure instead of being surprised bythem, Hotpoint offers service contracts for varying lengths of

time on all Hotpoint major appliances. With a ,......@

contract, \ve’11keep your appliance in good operating condition during the contract period

no additional charge.

.... ——

*~@JIIs33~

P-

~ss

The (@k Fix” system

‘$’oucan save naoileyand time

by doing f;or do-it-y ourscll’ers }VIIO~vould prefer to fix

Ho{point major appliances thmnsclves . . . IHo[poin[ offers an industry first, the Quick

l;ix’’’Sys[cnl.

it yourself.

And you have a written warranty to protect yoLI.See the warranty on the back page of this book for details.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

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

Manager, Consumer Relations Hotpoint Appliance Park Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Iliinois 60606

Service contracts let you pay today’s prices for service a month, a year, or several years from now. And, you’ll receive service from Hotpoint trained service technicians using only genuine

Hotpoint parts. If you have any questions about Service Contracts, call

TOLL-FREE

800.626.2224. (In Kentucky, call 800.292.2057.)

-->>.--

,.,.,

..:

‘-” w.-

A program for do-it-yourself appliance repair,

the

system includes step-by-steprepair I?IOIIUQ1.S

for refrigerators, most non-microwave electric ranges, dishwashers, and standard and large capacity washers and dryers, plus

packagedreplacet)ientpcirts,and technical help

~vitha

toll.free800)lum.ber.

—...—... -—.—

specially

-..+

)

[,. -

$.. .

Help For YOUBy Phone

The GE Answ’erCenter-[~1consulner

information service is open 24 hours a day,

seven days a \veeli.

Our staff of experts stands ready to assist you

anytime.

“$

.. ......

%ifi$

...

.=23=

,. ,

->J

&“

2?s1

$’@ J

(I72

V 1

%$ i

. . .._.

A___ _

.... ........

~~~”~~~ !~ ;~]~~ ~~~~~~~ ~Service trips to your home to

‘~~’-=.

Saveproof of original purchasedate such as your sales slip or cancelled check to establish warranty period.

--—

_... ..————.

—.—-—

FULL CNNE”YEARWARRANTY This warranty is extended to the

For one vear from purchase, M charge, par’ your

part d the ranae t~z

of a

_ .... ..-,.3ctJring defect.

teach you how to use the product.

Readyour1

If you then t about opera please Consumer P

addr~cc h~i(

,““” w“,3w,

-i-L..

III= GEAnswer CenterTM

800.626.2000 consumer information service

e Improper installation.

If you havean installation problem,

contact your dealer or installer. Youare responsible for providing adequate electrical, gas, exhaust-

ing and other connecting facilities.

vewill provide,free of

ts and servicelabor in

home ‘._.=P-,,

manlif:

Jse and CarernateriaL

lave any questions

ting the product,

~ctyour dea~eror

COtlti

~ffairs office at the

date of original

r~n=ir or replaceany

_ ...dt fails because

or call, toll free:

.-..

our

———

original purchaser and any

ing ownerfor products purchased for ordinary home usein the mainland staies, Hawaii and Washington, 13.C.In Alaska the warranty is the sameexcept that it is LIMITEDbecauseyou must pay to ship the product to the service shopor for the servicetechnician’s travel costs to your home.

)411warrantyservicewill be provided

by our Factory byour authorizedCustomerCare@ servicersduring normalworking hours.

Look in the White or Yellow Pages

of your telephone directory for

HOTPOINTFACTORYSERVICE,

GENERALELECTRIC-HOTPOINT

FACTORYSERVICEor HOTPOINT

CUSTOMERCARE” SERVICE.

~ Replacementof house fuses

or resetting of circuit breakers.

~Failure of the product if it is

used for other than its intended

purposeor used commercially. @Damageto product caused

by accident, fire, floods or acts of God.

WARRANTORISNOT RESPONSIBLE FORCONSEQUENTIAL DAMAGES.

Service Centers or

Some

may not apply to you. This warranty gives you specific

states do not allow the exclusion or limitation of incidental or consequential damages, S6 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.

Warrantor: Genera!Electric Company

legalrights, and you may also have other rights which vary from state to state.

succeed-

xi.

‘.

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GE RB628F, RB636F, RB632GF, RS647G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual