GE RS734GN, RS744GN Use and Care Manual

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Page 1

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Howb

AluminumFoil Anti-TipDevice

ApplianceRegistration CanningTips

Care and Cleaning ‘ Clock/Timer

Consumer Services Electronic Controls

Energy-SavingTips

Features Model and Serial Numbers

Oven

Babng, Bating Guide Broiling, BroilingGuide 18,19

getthe best from

20-25

18 ProblemSolver

3 2 SurfaceCooking

13 Cootiare Tips

27 Warranty Back Cover

6,7

14-16

SafetyInstructions

ControlSettings CookingGuide

2-4

8-11

10,11 10,11

useandcareof

models

RS734BN

B744GN

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Control Settings Door Removal

Light; Bulb Replacement

Preheating Roasting,RoastingGuide 17

Self-CleaningInstructions 22-24

Shelves Thermostat Adjustment

13,14

12,21

5, 16

12,21

GE Answer ceRter@

800.626.2000

Page 2

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EI@Ip3iwhelpyou.@.

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Before

wingyourrange? “

readthkbookcarefully.

Itis intendedtohelp youoperate andmaintainyournewrange properly.

Keepit handy for answersto your questions.

Ifyoudon’tunderstandsomething or need more help, write (include

yourphonenumber): Consumer Affairs

Hotpoint AppliancePark Louisville,KY40225

Wrik down the model ~~~ s~~i~l

You’llfind them on a labelon the front ofthe range behindthe storagedrawer.See Featuresof YourOven onpages 6 and7.

These numbers are alsoon the Consumer Product Ownership RegistrationCard that camewith

your range. Before sendingin this card, please write these numbers

here:

Model Number

Serial Number

Use these numbers in any correspondence or ser~~icecalls concerning your range.

nmberse

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~- you received

damagedrange..*

Immediatelycontactthe dealer (or builder)thaisoldyouthe range.

Sal’e time and

money. Before you request Sertiee o‘e

Checkthe Problem Solveron page26.It listscausesof minor

operatingproblemsthatyoucan correctyourself.

Ifyoll need Toobtainservice, seethe

ConsumerServicespagein the

back ofthisbook. We’reproud ofour service and

wantyouto be pleased. If for some reasonyou are nothappywiththe serviceyoureceive, here are three stepstofollowforfurther help.

FIRST, contact the people who

servicedyour appliance. Explain

why you are notpleased. In most cases, thiswill solve the problem.

NEXT, if you are stillnot pleased, write allthe details-including your phone number—to:

Manager, Consumer Relations

Hotpoint Appliance Park Louisville,Kentucky40225

FINALLY, if yourproblem is still not resolved, write:

Major Appliance Consumer Action Panel

~QNorth Wacker Drive Chicago, Illinois 60606

service.8e

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@P#ace oven shelfindesired

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positionwMe oven k cool,If

shelvesmust be han&ledwhen

hot, do not let pot holder contact

heating units in the oven.

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Page 5

co~~erthe heatedportion ofthe

surfaceunit.

~Cookfresh vegetableswith a minimumamountof waterin a coveredpan.

@IVatchfoodswhenbringingthem

quicklyto cookingtemperatures at

highheat. When food reaches cookingtemperature, reduce heat immediatelyto lowestsettingthat willkeepit cooking.

@L~seresidualheatwith surface

cookingwheneverpossible. For example,when cooking eggsin theirshell, bring water and eggs

toboil, then turn knob to OFF positionand covercoobare with Iidto completethe cooking.

@Usecorrect heatfor cooking task: HI—forrapid boil (if time allows,

do not use high heat to start). MEDIUM HI—quickbrowning. k~ED—slowfrying.

J114RM—tofinish cooking most quantities, simmer-double boiler heat, and special for small quantities.

LO—tomaintain serving

temperature of most foods.

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ovenCooting

@Preheatovenonlywhen necessary.Mostfoodswillcook satisfactorilywithoutpreheating. If youfindpreheatingis necessary, listenfor the bkep,andput foodin ovenpromptly after the ovenis preheated.

~Alwaysturn ovenoffbefore

removingfood.

*During baking,avoid frequent dooropenings.Keepdoor open as shorta time as possibleifit is opened.

~Besureto wipe up excessspillage beforestartingthe self-cleaning operation.

@Cook completeovenmeals insteadofjust one fooditem.

Potatoes,othervegetablesand somedesserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foodsthat cook at the same temperatureand in approximately the same amount of time.

@Use residud heat in the oven wheneverpossibleto finish cookingcasseroles, ovenmeals, etc. Also add rolls or precooked dessetis to warm oven, using residualheat to warm them.

JVhen boiling water for tea or

coffee,heat only amount needed. It isnoteconomical to boil a containerfill ofwater for one

or twocups.

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Page 7

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Explained

on page

&a 1 StorageDrawer %& —

2 Modeland SerialNumbers

3 BakeUnit 4 BroilUnit 5 OvenInteriorLight 6 “ON” IndicatorLightforSurfaceUnits

7 SurfaceUnitControls 8 Lift-UpCooktop

(supportrodholdsituptosimplify cleaningunderneath)

9 ChromePlatedDrip Pans

10 Plug-InSurfaceUnits 11 OvenVent(locatedunderrightrearsurfaceunit) 12 Anti-Tip Device 13 oven CANCEL button

(pushit to cancelanyovenoperation)

14 Electronic Controls

AutomaticOven Timer (turnsyourovenon and offforyouautomatically)

OvenControlandTherrnostit clock Minute/SecondTimer

(letsyoutimeanykitchenfunction,evenwhen

theovenisin use)

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8,20,25

21,25

8 8

20,25

13, 14

13,14

13 13

15 Oven “On” Indicator 16 Electronic DisplayPanel 17 SetKnob

(letsyou setoventemperature, clock timer

andHI or LO broil)

18 Oven Light Switch

(letsyou turn interior ovenlight on andof~

19 Oven Shelf Supports

OvenShelves

(easily removedor repositioned on shelfsupports)

2 ~~~movableoven Door 22 Oven Door Gasket

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23 Br~i~erPa~~and ~a~k

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13,14

12,21,22

22,25

18,21,25

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surfacecooHngtith

IntititeHeatControk

Yoursurfaceunitsand controls

aredesignedtogiveyouaninfinite choiceofheatsettingsforsurface unit cooking.

AtbothOFFandHIpositions, there

isa slight nichesocontrol“clicks” atthosepositions; “click” onHI marksthehighestsetting;thelowest

settingisbetweenthe wordsLO and OFF.In aquietMtchen,youmay hearslight“clicking” sounds duringcooking,indicatingheat settingsselectedarebeing

maintained. Switchingheatstohighersettings

alwaysshowsaquickerchangethan switchingtolowersettings.

HowtosetthecontroIs

(

Step 1:Grasp controlknoband pushin.

Step 2: ~rn eitherclockwise or counterclockwisetodesiredheat setting.

control

Ody fromOm position.when

contF@R than Om, it

tithout pushingin.

Besureyouturn controlknobto OFF when youfinishtooting.

indicatorlightwillglowwhen m l~eaton.anysufice unitison.

mustbe pushedintoset

isinany positionother

maybe romted

CooldwGuidefor

Usiu Heatsettings

HI—Q~~icks~rt for cooking;bring

waterto boil.

m~~m HI(settinghalfway

betweenHI and MED)—Fdstfry, panbroil; mai~]tainfastboilon

largeamountoffood. mD—Saute and brown; maintain

slowboil on large amountof food. W- (sitting halfwaybetween

MED and LO)—Steanlrice, cereal; maintainserving temperatureofmostfoods.

LO–Cook after startingatHI; cook with little water in covered pan.

NmE:

1. AtHI and MEDIUM HI settings,neverleavefood unat~nded. Boiloverscause smoting; greasy spillovers may catch fire.

2. At

WAW and LO settings,

melt chocolate andbutter on small surfaceunit.

Page 9

-. —

.4. Yes,but only usecookware designedforcanningpurposes. Checkthemanufacturer’s

instructionsand recipesfor preservingfoods.Be sure canner isfiaf-bottomedandfitsoverthe

centerofthesurfaceunit. Since canninggenerateslarge amountsof steam,be carefulto avoidburns fromsteamor heat. Canningshould

onlybedoneon surfaceunits. Q. can I Covermy drip pans with

foil? A. No. Clean as recommendedin

CleaningGuide.

A. Cookwarewithout flat surfaces isnotrecommended.The lifeof

the surfaceunitcanbe shortened

andtherangetopcanbe damaged fromthehighheatneededforthis

typeofcooking.

Q. Why am Inotgettingtheheat

1need from my

eventhough Ihavetheknobs on therightsetting?

A. After turning surfaceunitsoff andmaking sure they are cool, checkto make surethat the plug-in unitsare securely fastenedintothe surfaceconnection.

surfaceunits

A. Becausethesurfaceunitisnot flat. Make surethatthe “feet” on thesurfaceunitissittingtightlyin the rangetopindentationand tlIe reflectorring is flaton the range

surface.

A. If youset the surfaceunithigher thanrequired forthe cookware material, and leaveit, tilefinish maysmoke,crack, pop orburn, dependingon the type ofcookware.

Also,cookingsmallamountsof dry foodor cookingathigh neat for longperiods maydamagethe cookware’sfinish.

HomeCanningmps

Potsthat extend beyondoneinch of cookingelement’strim ring are not

recommended for most surface cooking. However,when canning with water-bath or pressure canner, large-diameterpotsmay be used.

This is because boiling water temperatures (evenunder pressure) are not harmful to cooktop surfaces surrounding the surface units.

HOWEVER,DoNOTUSE

LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER Pms FOR FRmG OR BolLmG FOODS QTHER THAN WATER.

lVlostsyrup or sauce mixtures—

Qnd a~~types of frying—cook at

temperatures much higher than [~oili~~gwater. Such temperatures could eventually harm cooktop , surfaces surrounding the surface

~1[~~~~.

observeFollowingPoints

incanning

1. Be sure the canner fitsoverthe center ofthe surface unit. If your

rangeor its locationdoes not allow the canner to be centered on the surfaceunit, use small-diameter potsfor good canningresults.

2. Flat-bottomedcanners must be used. Do not usecanners with flangedor rippled bottoms (often foundin enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

mGHT

$VRONG

3. When canning, use recipes and procedures from reputablesources.

Reliablerecipes and procedures are availablefrom the manufacturer of yourcanner; manufacturers of

glassjars for canning, such as Ball and Kerr; and the United States Department ofAgriculture Extension Service.

4. Remember that canning is a process that generates large amountsof steam. To avoid.burns from steam or heat, be careful when canning.

N~E: Ifyour range is being operated on low power (voltage),

canning may take 1onger than expected, even though directions havebeen carefully followed. The process time will be shortened by:

(1)using a

starting with HOT tap water for

(2)

~asiesthe;ing oflarge quantities ofwater.

press~~ec~~~e~,and

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HI—Highestsetting. N~DIW HI—Settinghalfway

betweenHI and MED.

NIED—Mediumsetting.

}VAM—Setting halfwaybetween MED and LO.

LO—Lowestsetting.

Food

Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs Cookedin shell

Fried sunny-side-up

Fried overeasy Uncovered

Poached Covered

Scrambled oromelets Uncovered

Meats,Poultry

Braised: Pot roastsof beef, lambor veal; pork steaksand

chops

Pan-fried: Tender

chops: thin steaks up to 3f4-inch; minute steaks; hamburgers; franks and sausage:

[bin ilsh fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered

Saucepan

Covered

Skillet

Saucepan

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

1, Use

~nediunl-orheavy-weight

cookware.Aluminumcookware conductsheat fasterthan other metals.Cast ironandcoatedcastironcookwareisslowto absorb

heat,butgenerallycooksevenlyat

Lo toM~D settings.Steelpans mayaopkunevenlyif combinedwith othermetals.

Dlrectkmsand Setting toStartCooking

H1.Incoveredpan, bring waterto boilbefore adding

cereal. HI. Stir togetherwateror

milkand cocoaingredients. Bringiust toa boil.

HI. At first perk, switch

heatto WARM.

HI. Covereggs with cool water,Coverpan, cook

until s~aming. MEDIUM HI. Melt butter, add

eWs andcoverskillet.

HI. Melt butter.

HI. In covered pan bring water toa boil.

HI, Heat butter until light

golden incolor.

HI. Incoveredpan bring fruit and watertoboil.

HI. Melt fat, theq add Meat. Switchto MEDIIJM HI to brownmeat. Add water or

other liquid.

HI. Preheat skil!et, (hen

grease iightly.

not

SettingtoComplete

Cooking

WARMor LO, thenaddcereal.

Finish timingaccording

topackagedirections. MED. Cook 1 or 2 minutes

tocompletelyblend ingredients.

WARMto maintaingentlebut steadyperk.

WARM.Cook only3 to4 minutesfor softcooked;

15minutesfor hardcooked.

Continue cookingat MEDIUM HI until whitesarejust set, about 3to 5 moreminutes.

WARM,theo addeggs.When

bottoms ofeggshavejust set, carefilly turn overto cook other side,

WARM. Carefiliy add eggs. Cook uncoveti aboutS minutes at MEDIUM HI.

MED. Add egg mixtum. Cook, stirring to desired doneness.

WARM. Stir occasionallyand check for sticking.

WARM. Simmer until fork tender,

MEDIUM HI or MED. Brown and cook todesired donevess, turning overas n=ded.

2. Toconservethe most cooking energy,pansshouldbe flat on the bottom,have straightsidesand tightfittinglids.Matchthesizeof the sauccparttothe sizeofthe surfaceunit.Apan thatex~e~]ds morethanan inchbeyond the edge ofthedrip parttraps heat which causesdiscolorationrangingfrom bluetodark grayon chrome drip pans.

Comments

Cerealsbubbleand expand as theycook; use large enough saucepanto preventboilover.

Milkboils overrapidly.Watchas

boilingpoint approaches.

Percolate8 to 10minutesfor 8CUPS,less forfewercups.

If you do not coverskillet, baste eggswith fatto cooktopsevenly.

Removecookedeggswith slotted

spoonor pancaketurner.

Eggscontinue toset slightly after cooking. For omelet, do not stir last fewminutes. When set, fold inhalf.

Fresh fruit: Use 1/4to 1/2cup waterper pound offruit.

Dried fruit: Use water as package directs. ~~medependsonwhether fruit has beenpresoaked. If not, allow morecookin~time.

lMeatcanbe seasonedandfloured beforeit is browned, if desired. Liquid variations for flavorcou!d be wine, fruit or tomato juice or

meat broth.

Timing: Steaks i to 2-inches: 1to 2 hours. Beef$tew: 2 to 3 hours.

Pot Roast: 21/2to 4 hours. Panfrying isbest for thin steaks

andchops. If rare is desired,

preheat skilletbefore addingmeat.

Page 11

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clta-nfromaccurnulaiedgr-ease.

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Food

FriedChicken

Panfriedbacon Uncovered

Sauteed:Less tender thinsteaks(chuck. round, etc.); liver; thickor whole fish

Simmeredor stewed

meat;chicken; corned beet smokedpork: stewingbeet tongue; etc.

Nlekingchocolate,

butter, marshmallows

‘v”

~renc~toast

Pasta

Nc>odlesor spaghetti

I)ressur-eCooking

Cookware

Covered Skillet

Skillet

Covered Skillet

Covered DutchOven,

Kettleor Large Saucepan

Small Uncovered Saucepan. Usesmall

surface unit Skilletor

Griddle

Covered LargeKettle orPot

Pressure Sooker or ~anner

Jncovered lauccpan

RiGHT

WRONG

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DirectionsandSetting toStartCooking

HI. Meltfat. Switch to MEDIUM HItobrown

chicken.

HI. Incoldskillet,arrange baconslices. Cookuntil startingto sizzle.

HI. Meltfat. Switchto MEDtobrownslowly.

HI. Covermeatwith water and coverpanor kettle. Cookuntilsteaming.

LO.Allow 10to15minutesto meltthrough. Stirtosmooth.

MEDIUM HI. Heat skillet8 to 10minutes. Grease lightly.

HI. Incoveredkettle,bring saltedwatertoa boil,uncover and addpasta slowlyso boilingdoesnot stop.

HI. Heatuntilfirstjiggle is heard.

HI. Bringjust toboil. Stir frequently to prevent

Settingto CornplRte Cooking

INARM.Coverskilletand

cookuntiltender. Uncoverlastfewminutes.

MEDIUM HI.Cook,turning overasneeded.

Coverand cook

WARM. untiltender.

WARM.Cook until fork tender.(Watershould slowlyboil.) Forverylarge Ioads,mediumheat may

beneeded.

Cwk 2 to3minutesperside.Pancakesor

MEDIUM HI. Cook uncovered unti1tender.For large amounts,HI maybe neededtokeep waterat rollingboil throughout entirecookingtime.

MEDIUM HI forfoodscooking 10minu~sor less.MED for foodsover 10minutes.

WARM.Tofinishcooking.

Comments

Forcrispdrychicken,coveronly afterswitchingtoWARMfor 10 minutes.Uncoverandcook, turning occasionally 10to 20 minutes.

Amore.attention-freemethod isto startand cookat MED.

Meat maybebreadedor

marinatedin saucebeforefrying.

Addsalt orotherseasoning

beforecookingif meat has not

been smokedor otherwise

cured.

When melting marshmallows,add

milkorwater.

Thickbatter takesslightlylonger time, Turnpancakesoverwhen bubbles rise tosurface.

Uselargeenoughkettleto preventboilover.Pastadoubles

insizewhencooked.

Cookershouldjiggle2 to3 times perminute.

sticking.

S:ll]tccd:Onions: ~r~’cnpeppers; nl:lshroorns:cc!c]y;C(C.

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:overed ;aucepan

;overed aucepan

Incovcrcd killct

HI.Measure 1/2to 1inch ~vaterinsaucepan.Add ;altandprepared vegetable. [ncoveredsaucepan bring oboil.

HI. Measure water and salt asabove.Addfrozenblock ofvegetable.In covered saucepan bring to boil.

HI. In skillet melt fat.

MED. Cook 1pound 10

to30ormore minutes,

depending on tenderness of vegetable.

\3~ARM.Cook accordingto timeonpackage.

MED. Addvegetable, Cook untildesired

tendernessis reached. LO. Coverandcook

accordingto time.

Uncoveredpanrequires inore waterand longertime.

Brealcup orstirasneededwhile cooking.

Turnoveror stir vege&ableas necessaryfor evenbrowning.

Rice and grits triple involume after cooking.Timeat Lo. Rice: 1cup rice a~ld2 cups water-25 minutes. Grits: 1cup grits and4 cups water- do nlinutc~.

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Page 12

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-usingYouroven

...

BeforeusingYouroven

1. Look atthecontrols. Be sure

youunderstandhowto setthem properly.Read overthedirections forthe Electronic Controlsso you

understandhow to usethem.

2. Check oveninterior.Look at theshelves.Takea practicerun at removhgandreplacingthemproperiy,

to give sure, sturdy SUppOrt.

3. Read overinformationandtips thatfollow.

4. Keepthis book handy so YOUc?n

referto it, especially duringthe firstweeksofgetting acquainted with your range.

ovenshelves

The shelvesare designedwith stoplocksso when placedcorrectly on the shelf supports, theywill stop

beforecoming completelyout of

the ovenand will nottilt when you

are removingfood from them or

placingfood on them. When placingcookwareon a shelf,

pullthe shelf out tothe “stop” position. Place the cookwareon ~heshelf, then slidethe shelfback intothe oven,This will eliminate reaching into the hot oven.

shelfPositiom

The ovenhas fourshelfsuppotis— A (bottom),B, C and ~ (t~p). Shelfposi~ion~forcooking-are sug~estedonBakingand ~oasting pages.

oven Light

Use the switchon the control panel to turn the Iighton and off.

To remove the shelves from the oven,pullthem towardyou, tilt frontend upward and pull them out.

replace,place shelf on shelf

support with stop-locks(curved extensionof shelf)facingup and towardrear ofoven. Tilt up front and push shelf towardback of oven untilit goes past “stop” on oven

wall.Thenlowerfrontofshelfand pushitallthewayback.

Page 13

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Theword “ON” is displayed whenBAKEor BROIL buttonis

energized.It goesout when oven CANCELbuttonis pushedor when

ovenshutsoffautomatically. Theovenoperationis controlled

electronically.The following instructionstellyouhowto operate

theelectroniccontrols.

1. Push CLOCK button.

a- Turn SET knob to correct time

-f day.Clock isnowset. The clock mustbe set to thecorrect time of

ayfor accurate automatic oven

—-

Tosetthe

Minute/seeondmer

1. Push TIMER button.

2. Turn SET knobto desired amountoftime (up to 9 hours and

59 minutes). The Minute/Second Timer will begin to countdown within a fewseconds.

3. Whentimeisup,the.End-of-Cycle

Tone(3long beeps) will sound and the display willagain showthe time ofday.

Note: The Minute/Second Timer is a reminderonly md wH1notopemte

the oven. Youcan use the Minute/Second

Timer whether or not the ovenis being used. The Minute/Second Timer does not interfere with oven operations.

TO ~~~e~l ~~~ Push and hold TIMER button for

three seconds. This will clear the Minute/Second Timer function.

~mer

ToBake

1. PushBAKEbutton.

2. ~rn SET knob until desired temperatureisdisplayed.

A one-secondbeep will sound whentheovenhas preheatedtoand stabilizedat selectedtemperature.

3. When finishedbaking,push ovenCANCEL button.

Note: Torecall what temperature

youhaveselectedwhile therising

temperatureisbeing shown,push

andholdthe BAKEbutton. The actualoventemperaturewillbe shownafter a fewseconds.

Youcan push the CLOCK button to displaytime of day without

canceling the ovenoperation.

Youcan changethe selected temperatureat anytime by

pushingtheBAKEbuttonand turningthe SET knob.

ToBroil

1. Push BROIL button.

2. Turn SET hob untilyour choiceofHI BROIL or LO BROIL

isvisiblein the display.

When finished broiling, push the

ovenCANCEL button.

(coutinuedrzextpage)

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Page 14

Automaticovenmmer

.m.

‘

Theoventimer will automatically startand stopyourovencookingor self-cleaningoperationfor you,

For automatic oven cooking:

1. Push COOKTIME button.

2. Turn SET knob to setlengthof bakingtime.

3. PushBAKEbutton.

4. T~lrnSET knob to setdesired temperature.

Whencook time is reached, the End-of-CycleTonewill soundand theovenwill turn off.

During automatic Cooting:

~Youcanpush the S’IOPTIME buttonto find outwhen theEnd-ofCycleTonewillsound and the oven willturn off.

@Youcan push the CLOCK button

todisplaytime ofday without canceling the oven operation.

ToDelaySmrtingan

Aummatie ovenOpemtion

If a delayedCookingoperation

desired:

1. Push COOK TIME button.

2. Setlengthofbakingtimewith SET’knob.

3. Push STOPTIME button.

4. ~rn SET knobto time of day whenbaking shouldbe completed. Do not set a stoptimethatis less

than the lengthofcookingtime plusthe current timeof day.

5. Push BAKEbutton.

6. ~rn SET knobto desired

temperature. When stoptime isreached, the

End-of-CycleTonewill soundand the ovenwillturn off.

caution: Never let food sit in the ovenfor more thanl4 houm before cooking star~. Roomtemperature is idealfor the growthofharmful bacteria. Be sure ovenlightisoff becauseheat from the bulb will speed bacteria growth.

Note: Youcan pushthe S~P TIME button to findout when the ovenwillturn off. Push and hold the COOK TIME button to find out when the ovenwillturn on.

If a delayed self-cleaning oven operation isdesired, see page

23.

Howtochange

aRogrm

When a finction has been entered, you can recall what has been programmed

thecorrespondingfinction button.The messagesinthe displayshowyouwhichfimction iscurrentlybeingdisplayed. Whilethefunctionisdisplayed, youcanchangeitwiththeSET bob. Youcanchangeany programmedfunctionatany time.

bypushing

Tones

End-of-CycleTone(3 loIIgbeeps—

onesecondon, onesecondof~:

showsthat a timedovenoperation l~asreached STOPTIME or that the Minute/SecondTimer l~as counteddown.

Attention Tonti(series beeps, l/4-secondo~~,l/4-seconcl

off, untilproper responseisgiven): will sound ifoven has onlybeen partiallyprogrammed.Forexample, if youhaveselecteda cooktimebut

notemperature, youwillhear the AttentionToneuntilyou selecta

~emperatureorpush~A.NCEL.

Notification Tone (single, one-

secondbeep): indicates ovenhas stabilizedat selectedtemperature.

Key Tone (single, I/lO-second beep): soundswhen anybutton ispushed.

Function Error Tone (series of

very rapid beeps, I/$-second

l/4~sec~ndoffi: displaywill showa failurecode. CancelFunctionError Tonebypushingthe CA1qCEL button, If the Function Error ‘Tone

starts agah [afterabout 15seconds),

cdl forservice.Disconnecttherange

electrical supply to stop the tone.

If the functionerror occurred

while you were programming the Electronic Control, push the CANCEL button and try again.

To cancel the wantan audibletonewhen you push

a button, you can eliminatethe I<ey Toneby pushing and holding the CANCEL button untilyou hear a short beep (in approximatelytwo

seconds).Toactivate the tone agiin,

push and hold the ICANCELbutton

once more untilyouhear a short beep. Canceling or activatingtile

toneshouldody bedonewhenthere isnooven

Pushing the CANCEL bufio~~will clear all functions excepttl~eClock and Minute/Second Ti~mer.

operation programmed.

Tonee*Q

ofshort

on,

If you.don’t

Page 15

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!i~l~?to~~t~OUF~~~~~

ffjrBaiting

Position[heshelfor shelvesin

theoven. If cookingon twoshelves atthe

sametime, staggerthepans

fi}rbestheat circulation,

2. Closeovendoor.

3. Push the BAKEbuttonand turnthe SET knob until desired [temperatureis displayed.If preheatingis desired, do notput

foodin the ovenuntil a one-second beepsoundstotellyouthe ovenis preheated.

4. Open door andplace foodin ovenon center ofshelf. Allowat least2 inchesbetweenedgeof bakewareand ovenwallor adjacent

cookware.

5. Close

6. Check food fordonenessat

minimumtime on recipe. Cook longerif necessary.Push CANCEL buttonand removefood.

shelf Positiom hiost baking is done on the second

shelfposition (B)from the bottom. FVhenbaking three or four items,

usetwo shelvespositioned on the second and fourth sets of supports (B& D) from bottom of oven.

Bakeangel food cakes on first shelf

position (A) from bottom ofoven.

Baking mps ~FOI1OWa testedrecipe and

measurethe ingredientscarefu~ly. 1fyouare using apackage mix, f{)llowlabel directions.

ovendoor.

@Do notopentheovendoorduring abakingoperation—heatwillbelost andthe bakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.Ifyoumustopenthe door,openitpartially-only 3or4 inches–-andcloseitasquic~y as possible.

~DOnot disturbtheheatcirculation intheovenwiththeuseofaluminum

foil.Iffoilisused,placeasmall sheet ofit, about10by12incl~esat themost,onalowershelfseveral inchesbelowthefood.Donot place foil012the ovenbottom.

~0~~0~ ~~ti~~

Problem

andPossibleSolwtiom Pms

Burningaround

e~dge~Ofcrust

oInc~rre~tbakingtemperature. Bottonl Crustsoggy and unbaked

eA~~owcrust and/orfillingto

sufficientlybeforefillingpieshell.

Fillingmaybe toothinorjuicy.

Fillingallowedtostandinpie shell

beforebaking. (Fillpieshells and bakeimmediately.) ~Ingredientsandproper measuring

affectthequalityofthe crust. Use a testedrecipe andgoodtechnique. Makesurethereare notinyholes or

tearsinabottomcrust. apiecrustcouldcausesoaking.

Mefillingruns over

Top and ~)o~torn crust not we~~

sealedtogether.

Edgesofpiecrust notbuiltUP

highenough.

~TOOmuch filling. ~Check sizeofpieplate.

Mstry istough; ‘crustnot flaky

~Toomuch handling.

edges

toothin.

COO1

“Patching”

QFat toosofior CUtin too fine.

Roll

doughlightlyandhandleas

littleaspossible.

o ‘cTSiH~warpedpans.

cakes Cracking

011tap

*~velltemperaturetoo tiigh. Q~atter toothick, followrecipe

orexactpackagedirections.

oCheckfor

pro~e~ she]fpositiOn.

@Checkpan sizecalledforin recipe. @Impropermixingc}fcake.

Caka falls

e Toomuch Sllofiening,sugaror

liquid.

~Checkleaveningagent,baking powderor bakingsoda to assure

freshness.Makeahabittonote expirationdatesofpackaged

ingredients. *Cakenotbakedlongenough

bakedatincorrecttemperature.

eIf addingoilto a cakemix, make

certaintheoilisthetypeand

amountspecified.

crustishard

o~heck temperature. @~hec~ shelfposition.

Cake has soggylayer or bottom

e ~nde~ixi~g ingredients,

~~h~rteningtoosofiforproper creaming.

s ~00much liquid. eOOmS ~ B~SC[R~S

Doughy center; heavy crust on surface

@Check temperattlre. @Check shelfposition.

~~o~~owbating instructions carefullyas givenin reliable recipe

or on conveniencefood.package.

s Flat cookie sheetswill givemore evenbakingresulk. Don’tov~rc~awd

foodsona~aking sheet.

streak at

...-—.——

.—

.—..— —.-

—.—-..-———-----, ---

Page 16

.-..——.——.-

B~akiHlgGuide

—.

-—

1.Aluminurnpanscgnductheat

2. Darker non-shinyfinishesand quit.tiy,Formostconventional glass cookwaregenerallyabsorb bating,light,shinyfinishesgivebest resultsbecausetheyhelpprevent

overbrowning,Forbestbrowning results,werecommenddullbottom

heat, whichmayresult in dry,crisp crusts.Reduceovenheat25”F.if lightercrustsaredesired. Mpid

browningofsomefoodscanbe

surfacesforcakepansandpieplates. achievedbypreheatingcastiron

cookware.

Shelf

Food Con@itter

Bread

Biscuits(!4-in. thick) Coffeecake Cornbreadormuffins

Gingerbread

Muffins Popovers

Quick Ioafbread Yeastbread(2loaves)

Plainrolls Sweetrolls

Cakes (withoutshortening) Angelfood

Jellyroll Sponge

Cakes

Bundtcakes Cupcakes

Fruitcakes Layer

Layer,chocolate

Loaf

Brownies Drop Refrigerator Roffc~or siiced

Pruihs, OtherDesserts

Bakedapples

Custard

Puddings,Rice

andCustara fies

Frozen

.Meringue

Onecrest Twocrust Pastryshell

?]liscellaneous

Bakedpotatoes Scallopeddishes souffles

—

MetalorGlassLoafPans Metalor Glass Loaf Pans

ShinyOblongor MuffinPans ShinyOblong or MuffinPans

AluminumTubePan MetalJelly RollPan Metalor Ceramic Pan

Metalor CeramicPan ShinyMetal MuffinPans

Metalor Glass Loafor rubePan

~hinyMetal Panwith satin-finishbottom ShinyMetal Panwith satin-finishbottom MetalorGlassLoaf Pans

MetalorGlassPans CookieSheet CookieSheet CookieSheet

GlassorMetal Pan GlassCustardCupsor Casserole

(setinpan of hotwater) Glass CustardCupsor Casserole

FoilPanonCaokie Sheet

Spreadto crustedges

Glass orSatin-finish Metal Glassor Satin-finish Metal Glassor Satin-finish Metal

Set on OvenShelf Glassor Metal Pan

Glass

ShinyCookieSheet

ShinyMetalPanwith satin-finishbottom CastIron orGlass ShinyMetalPanwith

satin-finishbottom ShinyMetalMuffinPans Deep Glassor CastIron Cups

Wsition

B,C

B B

A, B

B B

B A

A, B

B B

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

B B

A, B

B B B

oven

Temperature

400°-4750 350°-4000

400°-4500

350°

400°-4250

375°

350°-3750 375°-4250

375°-425°

350°-3750

325°-3750 375”-400° 325°-3500

325°-3500 350°-3750

275°-3000 350°-3750 350°-3750

350°

325°-3500 350°-4000 400°-4250

375°-4000

350°-4000 300°-3500

325°

400°-4250 325°-3500 400°-4250

400°-4250

450°

325°-4000 325°-3750 300°-3500

3.Preheatingthe ovenisnotalw~ys necessary,especiallyforfoods whichcooklongerthan30to40 minutes.For foodwithshort cookingtimes,preheatinggives bestappearanceandci-ispn~~~.

4. Opentheovendoorto check foodaslittleaspossibletoprevent unevenheatingandtosaveenergy.

Time,

Minutes

15-20 20-30 20-40

45-55 20-30

45-60 45-60

45-60

10-25 20-30

30-55

1o-15

45-60

45-65 20-25

2-4hrs.

20-35 25-30 40-60

25-35

10-20

6-12

7-12

30-60 30-60

50-90

45-70

15-25

40-60 40-60

12-15

60-90 30-60

30-75

comments

Canned,refrigeratedbiscuitstake 2to4 minuteslesstime,

Preheatcastironpanforcrispcrust.

Decreaseabout 5 minutesformuffin mix,or bakeat450°F,for25minutes, then at 350°F,for 10to 15minutes.

Dark metalorglassgivedeepest

browning.

Forthinrolls,ShelfBmaybe used. Forthin rolls,ShelfBmaybeused.

Two-piecepan isconvenient. Linepan withwaxedpaper.

Paper linersproduce more moist crusts. Use300°F,and Shelf Bforsmall or individualcakes.

Barcookies from mix usesametime. UseShelf Cand increase temp.

25°F.to50°F.formorebrowning.

Reducetemp.to 300”F.forlarge custard. Cookbreador ricepudding with custardbase 80to 90minutes.

Largepiesuse400”F.andincrease time, Toquickly brownmeringue, use 400”F.for 8 to 10minutes, Custard fillingsrequirelower temperature. longertime.

Increasetime for largeamou]lt

or size.

.—

Page 17

... .

—-

! . . . . . . bQ.-_.......A=—.*. -,- .e%-

x....——-——...———

.. .. ..—_

q~:-~ ~

jt~stillgiscookingbydry heat.

.*~$~ .undermeat or poultry canbe

roasteduncoveredin youroven.

spatteringto a minimum. When

roasting,it is not necessary to sear, baste,coveror add watertoyour meat. Roastingis easy,just follow thesesteps:

Step 1: Positionovenshelfat

secondfrom bottomposition(B) forsmallsize roast (3 to 5 lbs.) and

atbottomposition(A) for larger

roasts.

.—.

Step 2: Check weightofroast. Placemeatfat-side-upor poultry breast-side-uponroastingrack ina shallowpan. The meltingfatwill

baste the meat. Selectapan as closetothesiie ofthemeatas possible.(Broilerpan witi rackis a goodpan for this.)

Step 3: Push BAKEbuttonand

turn SET knob untildesired temperatureisdisplayed.Checkthe RoastingGuidefortemperaturesand approximatecookingtimes.

Step 4: Mostmeatscontinueto coo-kslightlywhile standingafier beingremovedfromthe oven.

Standingtimerecommendedfor

roastsis 10to 20 mintltes. This

allowsroaststo firm up andw.zkes themeasierto carve. lfiternal temperaturewill riseabout5“to

IO”F.;tocompensatefortemperature

rise, if desired, removeroast from ovenwhen the internaltemperature

isat 5°to 10°F,lessthan the temperatureshownon the Roasting

Guide.

RozenRoash

Frozenroastsofbeef, pork,

lamb, etc,, can be started without

thawing,but allow 15to25 minutes

additional time per pound (15

minutesadditionaltimeper pound

for roastsunder 5 pounds, more time forlarger roasts).

Thaw most frozenpoultry before

roastingtoensure evendoneness.

Somecommercial frozen poultry

can be cooked successfullywithout

thawing.Followdirectionsgiven

onpacker’slabel.

RoastingGuide

‘Fy~ bleat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lambleg or bone-in shoulder*

\bal shoulder, leg or loin* R)rk loin, rib or shoulder*

[;:~nl,pre-cooked

1+:irn,raw ‘For boneless rolled roasts over 6-inches

thick. add 5 to 10minutesper lb, to times

gil.cnabove. !]{)llltry

C-hickenor Duck ~-!lickcnpieces

I’i]rkcy

—

Oven

Temperature

325°

325° 325° 325°

325°

323°

350°

325°

Doneness

Rare: Medium: WellDone:

Wre: Medium:

WellDone: WellDone: WellDone: ToWarm:

Well Done:

WellDone: Well Done:

Well Done:

Approximate Romting Time

in Minutes per Pound 3 to 5-lbs.

24-33 35-39 40-45

21-25 25-30 30-35

35-45 35-45

17-20minutesper lb. (any weight) Under 10ibs. 27-35

3 to 5-lbs. over 5ibs. 35-4@

35-40 10 to 15-ibs.

18-25

6to $-lbs.

18-22

22-29

30-35

2~-23 24-28

28-33

30-40 30-40

10to 15-lbs.

24-27

30-35

over B lbs.

15-20

130”-140° 150°-160’ 170°-1850

130°-1400 150°-1600

170°-1850 170°-180° 170°-1800 115°-1250

—

.—.

—.—..————

.—— .—.—

-,...”..-

Page 18

. ..————.

Broilingis cookingfoodbyintense radiantheatfromtheupperunitin

theoven.Mostfishand tendercuts ofmeatcanbebroiled. Followthese stepstokeepspatteringand srnotingtoa minimums

Step 1: If meat hasfator gristlenear

edge,cutvetiicalslashesthrough

bothabout2“apart. If desired, fat maybetrimmed, leavinglayer about1/8”thick.

Step 2: Placemeatonbroilerrack

inbroilerpan thatcomes with range.Alwaysuserack sofatdrips intobroilerpan;otherwisejuices maybecomehot enoughtocatchfire.

S&p3:~sition shelfonrecommended shelfpositionas suggestedinBroiling Guide~noppositepage.Mostbroiling isdoneonD position.

—

Step 6: Turnfood onlyonceduring cooking. Timefoodsfor firstside

perBroilingGuide. Turnfood,then usetimesgivenfor

secondsideas aguideto preferred doneness.(Wheretwothicknesses andtimesare giventogether,use firsttimesgivenforthinnest food.)

Step %When finishedbroiling, pushtheCANCELbutton.Serve foodimmediately,and leavepan outside ovento coolduringmeal foreasiestcleaning.

use of Aluminum Foil

—

————

QuestiolE& Answers

Q. why shouldI leavethe door

closed A. Chicken isthe only food

recommendedforclosed-dtior broiling.This is becausechickenis

when broiling chicken?

relativelythickerthan other foods youbroil. Closingthedoorholds moreheatinthe oven,whichallows chickento 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 overthepan. Asthemeat

cooks,thejuices fallintothepan, thuskeepingmeatdrier. Juices are protected by therack and stay cooler, thus preventingexcessive

spatterand smoking. Q. Should I salt the meat before

broiling?

A. No. Salt drawsout thejuices and allowsthemto evaporate. Alwayssalt aftercooking. Turn meat with tongs;piercingmeat with a fork also allowsjuices to

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

Step 4: Leavedoorajara fewinches (exceptwhen broilingchicken). Thedoor staysopen byitself, yetthe

propertempera~re ismaintainedin theoven.

Step 5: Press the BROIL buttonand turn theSET knob untilyourchoice ofHI BROIL or LO BROIL is displayed.Note: Chicken and ham are broiled at LO BROIL in order to

cook foodwithoutover-browningit.

1. Ifdesired, broiler pan maybe linedwith foil, andbroiler rack may becoveredwith foilforbroiling. ALWAYSBE CERTAIN~ MOLD FOIL THOROUGHLY m BROILER WCK, AND SLIT FOIL ~ CONFORM WITH

SLITSIN RACK. Broiler rack is designedto minimize smobng and spattering, and tokeepdrippings coolduring broiling. Stoppingfat andmeatjuices from draining to thebroiler pan preventsrack from

servingitspurpose, andjuices may become hot enough to catch fire.

2. DO NOT place a sheet of aluminum foil on shelf. Todoso

mayresult in improperly cooked foods, damage to ovenfinishand increase in heat onoutside surfaces oftheo ‘en.

Q.why are my meatsnotturning

outasbrown as they should?

A. In some areas, the power

(Volbge)

In these cases, preheat the broil

unit for 10minutes before placing broiler pan with food in oven. Check to see if youare using the recommended shelfposition. Broil

for longestperiod of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler rack to prevent met from Stictig?

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent

meatstickingtotie surface.However, sprayingthebroiler rack a vegetable cooking spray before cooking will make cleanup easier.

totherangemaybelow.

lightlywith

Page 19

!,. !

. . .-_-.L:.-!~A%~w%-w–w . . .

..... ......———

-x=—-—-,-.——---——-——-——— ——...

!ilat cOH~es withyour oven.Itis

~%%

dcsiune~ to minimize smoking and

._r.==

- s[]at%ring by trappi~gjui~es in the shielded lower part

ofthepan.

2. Ovendoorshouldbe ajarforall

foods ~xce~t c~ic~en; thereisa

specialpositionondoorwhich holdsdooropencorrectly.

3, Forsteaksandchops,slashfat evenlyaroundoutside edges

Quantityand/or

Food

GroundBeef \VellDone 6-7D

BeefSteaks fire \iedium

JYellDone Rare

>ledium \VellDone

chicken(450°)

Thickness

Y’lb. (about8

thin slices) 1 lb. (4 patties)

*A-to %-in. thick

l-inchthick

(1to IH lbs.)

l~z-in.thick

(2to2% Ibs.)

1whole (2tc2filbs.),

split lengthwise

ofmeat.

Toslash,cutcrosswisethrough

outerfatsurfacejusttothe edgeof themeat.Usetongstoturnmeat overtopreventpiercingmeatand losingjuices.

4. Ifdesired,marinatemeats or chickenbeforebroiling.Or brush withbarbecuesaucelast5to 10 minutesonly.

5, Whenarrangingfoodonpan,

donotlet fattyedgeshangover

sides,whichcouldsoilovenwith fatdripping.

Shelf

~sition

D HIBacon

D D

D D D

B LC)

HI or

LOBroil

FirstSide

Time,Minutes

8-9

12-13

28-30

13 10

60Broilerdoesnotneedtobe preheated.However,forverythin foods, or to increasebrowning, preheatifdesired.

7. FroxemSteak5canbe convent~onallybroiledby positioningtheovenshelfatnext lowestshelfpositionand increasing

cookingtimegiveninthisguide

11Atimes per side.

SecondSide

Time,Minutes

7 6-7 8-9

6-7

9-12

16-18 18-20

Comments

Arrangeinsinglelayer.

Space evenly. Upto 8pattiestakeabout sametime.

Steakslessthan 1inchcookthrough

beforebrowning.Panfryingis recommended.

Slashfat.

Reducetimesabout5to10minutes per side for cut-upchicken.Brusheach side with meltedbutter, Broilwith skin downfirst andbroil withdoorclosed.

Bakery Products Bread (Toast)or ToasterPastries

EnglishMuffins

LobsterTails

(6t080z. each)

Ham Slices (450°) ~prccooked)

Pork Chops }\’e]IDone

2to 4slices

1pkg. (2)

2(split)

2-4

l-lb. fillets %-to lA-in.thick

l-in. thick

2 (lAinch) 2 (l-in. thick)

2(1 inch) about 10to 12oz.

2(Ifi inch)

about 1lb.

D c

2-3

3-4

13-16

10-12 12-13

10 17

Y2-1

Do not

turn over.

5 Handle and turn verycarefully.

4-5

8-9

4-7

4-6

12-14

1-2

Spaceevenly.Place Englishmuffins cut-side-upand brush withbutter,if desired.

Cut throughbackofshell. Spread open. Brushwith meltedbutter before andafter halfoftime.

Brush withlemon butter beforeand

during cookingif desired. Preheat

broiler to increasebrowning. Increase times5 to 10minutesper side

for 1M-inchthickor home-cured. Slash fat.

Slash fat.

If desired. splitsausagesin !~alf lengthwise; cut into5-to 6-inchpieces

-------...-

.—

.— .—

—

.—...- ———

Page 20

(seecleaning Guide,page25.)

Propercaregndcleaningare

importantso yourrangewillgive

youefficientand satisfactory

service.Followthesedirections carefullyin caring forittohelp assuresafeandpropermaintenance.

sum ELECTNC PomR

ISOTFBEFOW

ANYP’T OF THE

CLEAmG

R~GE.

controlRnei

It’sa goodideato wipe thecontrol panelclean after each use of the oven.Foramorethoroughcleaning, theknobscan be removedbyptiing themoffthe knob stems. If knobs are removed, do notallowwater to

run downthe insidesurfaceofthe

glasswhilecleaning. Clea~with mild soapand water,rinse with clean waterand polishdry with a soficloth.

Do not use abrasive cleansers, strongIiquidcleaners or oven cleaners on the control panel—

they will damage the finish.

control Knobs

The control knobsmay be removed for cleaning.

Toremoveknob,pull it straight off the stem. If knob is difficult to remove,place a thin cloth (likea handkerchie~ or a piece of string under and around the

and pull up. Washknobs in soap and water but

do not soak. Toreplace knob, locatethe groove

in each sideof the

groovescontainsa spring clip

ofthe

and the other grooveis clear. Locate

the molded

rib insidetheknob.Fit

themoldedrib of

cleargrooveontheknobstem.

knobedge

knobstem.One

the knobintothe

Plllg”InStlrfaceUllib

Cleanthearea underIhedrip pa~~s often.Built-upsoil,especially grease, maycatchfire.

Tomakecleaningeasier, the plugin surfaceunitsareremovable.

Liftaplug-inunitabout 1“abovethe

drip pan—justenoughto grasp it—

and youcan pullitout.

notlift a plug-in unitmore

than 1:’If

fiatonthedrip pan whenyou

plug it

youdo,it may notlie

backin.

RepeatedRiftingof theplug-in

unitmorethan 1“abovethedr~p

pancan

recepbcle.

permanentlydamagethe

caution:Besureall Controls are

turned arecoolbeforeattemptingto removethem.

Afier removing a plug-inunit, removethe drip pan under theunit and clean it accordingto directions in the Cleaning Guide. Wipe around the edgesof the surface unit opening. Clean the area belowthe unit. Rinse all washedareas with a damp

toOYFandsurfaceUtits

clothor sponge.

Receptacle

Torepiacea plug-inUunit:

@The dri~ Danmustbe placed into the surfa;e’cavityfirst. Make sure theopeningin the drip pan linesup withthe receptacle.

@Insert the terminalsofthe plug-in unitthrough the openingin thedrip pan and intothe receptacle.

@Guidethe surfaceunit intoplace soit fits evenlyintothe drip pan.

CAUTION

~Do notattemptto clean plug-in surfaceunitsin an automatic dishwasher.

@Do not immerse plug-in surface

unitsin liquids of any kind.

@Do not bend theplug-in surface

unitplugterminals.

@Do notattemptto clean, adjust or in any wayrepair the plug-in receptacle.

Page 21

.“ . . . . . . .

..- .. .,,_____..____

Tomakecleaningeasier, theentire cooktopmay be liftedup and supportedin theupposition.

Besure all surfaceti@are

turned

offbefore raising the

cwktop. The supportrod willhold thecooktopup whileyou clean underneathit.

Afier cleaning under the cooktop

withhot, mild soapywater and a

cleancl;th, lower;~lecooktop.Be

arefulnotto pinch your fingers.

rwbedchromemh

(on modelssoequipped)

Clean the bmshed chrome top

with warm, soapy water or an all-

purposehouseholdc~eanerand immediatey dry it withaclean,

softcloth.Takecareto dry the

surfacefollowingthe“grain:’To

helppreventfingermarksafter cleaning,spreada thinfilmofbaby oilonthesurface.Wipeaway excessoilwitha clean,softcloth.

gOOdappliance wax willhelp

A protectthis finish.

Ovea shelves

OveI~sheivesmaybecleanedwith a ]~lildabrasiveclea~]serfollowing manufacturer’sdirections.After

clefining,ril~sethe shelves witi

cle:i~nwater and dry with a clean (Ul(ltll.

‘-:~.=TC~re~noveheavy, burned-on

~ :;.;~sL70Dy

-- ft~li~xvingman~fa~~~~e~’~~i~e~~~~~~s.

)

_, Afier

\;-J

metai ~~adsmay be used

scr~~bbing,wasi?with soapy

v;;iicr,rinse and dry.

. . . . . . .-—.. —.. -—..—

soil,

——.. ~.-—.——...

BroilerRn & Rack

Afterbroiling,removethebroiler panand rack and carefullypour off thegrease. Washand rinsethe.pan andrack inhot, soapywater.

If foodhas burned on, sprinMe therack whilehotwith detergent andcoverwith wetpapertowelsor adishcloth.That way,burned-on foodswill soak loose whilethe rned is beingserved.

Do not store a soiledbroilerpan andrack in the oven.Do not clean in self-cleaningoven.

oven LigRt Bulb The lightbulb islocatedon the rear

waHOTtheoven.Beforereplacing tie bulb,disconnectelectricpower to

therange at the main fuseor

circuitbreaker panelor unplugthe rangefrom the electrical outlet. Let

the~ulb cool

removingit. Donot touchahot bulbwitha dampcloth. If you do,thebulbwillbreak.

/ .8//

~>~l%Sl/P” Max.

Bulb

To remove:

Removethe 2 screwsinthe lamp

cover. oDetachlampcoverandremove

bulb.

Toreplace: @Putinanew40-wattappliance

bulb,(Note:A 40-wattappliance bulbis smallerthana standard

40-watthouseholdbulb.)

~)Installlampcover.Replace

screwsandtighten,makingsure

coverfitsflushwithovenwall.

~Recol]nectelectrical powerto

the range.

completelybefore

Socket

Length

‘f’l the doorsquarelyoverthehinges.

s’

‘N/’AZ’,

;;$~~:

GlassCover “

lc,>~~

The ovendoor isremovablbto makethe interiormoreaccessible duringreplacementofthelightbulb.

.—

Toremove the door, open it a few inchesto the special“stop”position thatwillhoid thedoor open, Grasp

tidy on each sideand lift the door

straightupandoffthe hinges. Note:Becarefulnottoplacehands

betweentie springhingeandthe ovendoorframeasthehingecould snapbackandpinchyourfingers.

Torepiacethedoor,makesurethe hingesareinthe “out”position. Positiontheslotsinthebottomof

Thenlowerthedoorslowlyand

evedyoverbothhingesatthesame time.Ifhingessnapbackagai~~st theovenframe,pullthembackout.

,$. \ ,,1

.~, ~

“...

Page 22

..—.

—.—-

PrQgramnIed CleaEii12gTime:

31/2hours

Repare theovenBefore

settingtheControk

Therangemustbe completelycool ix-iorder to set the self-cleancycle.

step 1: Removethebroiler pan, broiler rack, allcookwareandany aluminumfoilfrom the oven— theycan’t withstandthe high

cleaningtemperatures. step

2: @Cleanspattersor soilontheoven frontframe

edgeofthecooktop,the door liner outsidethe door gasketandthe frontedgeof theovencavity(about

1“into the oven). Use detergent

and hot water with a soap-filled steelwoolpad, then rinse wellwith a vinegarand water mixture. This will help preventa brown residue

from forming when the ovenis heated. Buff these areas with a

dry cloth.

@Do not let water run down throughopeningsin the top of the door (B).

@Clean the door gasket (C)using a

clean sponge to soak the soiled area

with hydrogenperoxide. Repeated soaking may be needed depending on the amount of soil. Frequent cleaning will preventexcessivesoil

build up. Do not rub the door

gasket—thefiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven

operation and good bating ~esults. If you notice the gasket becoming worn, frayed or damaged in any

~r:lyor if it ]IaSbecome displaced on the door. vou should replace it.

.-..---—

(A), under the front

., .

* Clean top, sidesandoutside front ofovendoor with soap and water. Do notuse abrasivesor oven cleaners.

@Makesure the ovenlightbulb

cover(D) is in place.

A. ovenFront Frame B. openingsinDoor

C. Oven Door Gasket D. Oven LightBulb COver

step3:

Close the oven door and make sure the oven light is off.

Oven shelvesmay be cleaned in the self-cleaningoven. However,they will darken, lose their luster and become hard to slide. Wipethe shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

notuse commercialoven

cleaners or or near the self-cleaningOvu?n. A combination of any of these products plus the high clean-cycle temperature may damage the

porcelain finish of the oven.

oven protectors in

T’l~eovendoor must~~closed andallcontrolsmustbe set correctlyforthe clean cycleto

workproperly.Tohelp you understandhowthe cleancycle works,the stagesofthe cycle are notedbelo-w.

1. Yousetthe controls.

2. The words “CLEAN TIME” are displayed.Turn SET knobuntil”3 :30” appears (about 1/2turn). The oven beginsto heat, the door locks auto~naticallyand the word

“LOCK’ is displayed.

If the ovendoor is not closed, the word “DOOK’ is displayed andtheovenbeepscontinuously. Closethe door,touchCANCEL

andbegin again.

3. men tie 3%hourcleancycle is over,the word “CLEAN” goesout and the oven beginsto cool .

4. When the oventemperature has fallenbelowthe locking

temperature (about20-30 minutesaftertheword“CLEN”

goesout at the end of the clean

cycle),the word “LOCK’ goes out and the door can be opened.

Page 23

settheovenforCleting

Therangemustbe completelycool inorderto set the self-cleancycle.

1. Pushthe CLEAN button.

2. Turn SET knob in the clockwise directionabout 1/2turn. Thedisplay willshow “3:30~’

Thewords “CLEAN TIME” will bedisplayed on the left. Within20 minutes,the words “CLEAN

LOCK” will be disp~ayedon the right.

Note: Youcan find out when the cleancyclewillbe finished by

pushingthe S~P TIME button. The word “DOOR’ is displayed

~l~hen

YOU try to set a Cleancycle

v’iththe door open or when the oventemperature is too high.

Toseta DelayedSkrt

1. Push STOPTIME button.

2. ~m SET knob to time of day when you wish cleaningto be completed(mustbemore than 3% hours later than current time ofday).

3. Push the CLEAN button.

4. Turn SET knob in the clockwise directionabout 1/2turn.

The words “DELAYCLEAN” will

be on in the displayuntilthe clean

cyclestarts. Afier the clean cycle starts, the word “CLEAN” will be on in the display.

Note: During a delayedself-clean operationyou can find out when the oventurns on bypushing and holdingthe CLEAN button.

mstopacleancycle

1, Pressthe CANCELbutton.

2. Waituntiltheovenhascooled belowlockingtemperature(about

20-30minutes)andthewnyd

“LOCK” isoffinthe display.

Youwill notbe ableto opentt~e doorright awayunlesstheoven temperatureisat a safelevel.If

you cannotopentheovendoor

immediaklystir theword “LOCK” goesoff, waitoneminuteandtry again.

Af*r self-cleaning

1. When a clean cycleisfinished,

theword “CLEAN” willbe offin

thedisplay.

2. Waituntil the ovenhascooled belowlockingtemperature(about 20-30minutes) and the word

“LOCK” is offinthe display. Youwill not be ableto open the

door unless the oventemperature is at a safelevel. If you cannotoper the ovendoor immediatelyafierth( word “LOCK” goesoff, waitabou oneminute and try again.

Youmay notice some white ash inthe oven. Justwipe it up with a damp cloth.

If white spotsremain, removethen with a soap-filled steel woolpad.

Be sure to rinse thoroughly with a vinegarand water mixture. These depositsare usuallya salt residue that can not be removedbythe clean cycle.

If the ovenis not clean after one

cleancycle,repeatthecycle.

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Page 24

.—

—

‘

—

QuestioDsa~dAmwers

Q, If my ovenClockisnot

WOrkiEIg9can I stillself-clean

my oven? A. No. Your

usetherangeclockto help start and stopyour self-cleaningcycle.

Can Iusecommercial oven clea~lersOn any partOfmy self-cleaningOven?

A. Nocleanersor coatingsshould

beused around anypart ofthis oven.If you do use themand do not thoroughlyrinse the ovenwith

water,wipingit absolutelyclean afterwards,the residuecan scar the ovensurface and damagemetal

partsthe nexttimethe ovenis automaticallycleaned.

Q. Can I ciean the Woven

aronnd theoven door? A. Yes,

a clean spongeto soak the soiled area with hydrogenperoxide. See page25.

What shOuld I dO ifexcessive

Smoi<ing occursduring cleaning?

This is caused byexcessivesoil. Push the CANCEL button. Open windowsto rid room of smoke.

Waituntilthe oven has cooled

(about20-30 minutes) andthe word “LOCK” is offin the display.Wipe

up the excess soil and resetthe

ciean cycle. Q. Is the “erackEing’9sound 1

hear during cleaning nornlal?

A. Yes.This isthe soundofthemetal heatingand cooling during both the cooking and cleaning functions.

ElectronicControls

Gasket

but carefully and onlywith

Q. Shouldthere be any odor

duringtl~ecleaning? A.

Yes,there maybe a slightodor

duringthefirstfewcleanings. Failureto wipe outexcessivesoil mightalso causea strongodor whencleaning.

What causes thehair-like linesOn theenameled surfaceOf my oven?

A. Thisis a normal condition,

resuhingfrom heatingand cooling duringcleaning.These linesdo not affecthowyourovenperforms.

Q. Why do 1

oven aftercleaning?

l~aveash leftinmy

A. Sometypesofsoilwillleave

a depositwhich is ash. It can be removedwith a damp spongeor cloth.

Q. My oven shelves do not slide

easily.What isthematter?

After many cleanings, oven

shelvesmay become so clean t~~ey do not slide easily.Tomake shelves slidemore easily,afier each selfcleaningfunction, dampen fingers with a small amount of cookingoil and rub lightlyoversides ofshelf where they contact shelf supports.

Q. My oven shelves have become gray

aftertheself-cleancycle.Is

thisiinOrmal? A. Yes.

the shelvesmay lose some luster and discolor to a deep gray color.

After the self-cleancycle,

ovenThermosht

Adjmtment

The Temperaturein your ilewrange ~: hasbeen set correctly atthe factory,

sobe sureto followthe recipe temperaturesandtimesthe first few timesyoubakeinyournew oven.

If you thinkthe ovenshouldbe

hotteror cooler, youcan adjustit

yourself.Todecidehowmuchto

changethe temperature,set the oven

temperature25°F.higher or lower

than thetemperaturein yourrecipe,

then bake. The resultsofthistest

shouldgiveyouan idea ofhow much the temperature shouldbe changed.

To adjusttemperature:

1. Push the BA~ button.

2. Selecta temperaturebetween 500°F.and 550°F.with the SET knob.

3. QuicUy (within two seconds, beforetheBAKEfunctionenergbes) push and hold the BAKE button for

about 5 seconds. The displaywill showa plus number, a minus number, or 00.

4. Turnthe SET knob to adjustthe temperature in 5‘F.steps. Youcan raise it until +35°F. showson displayor lower ituntil -35°F.

showson display.If the control beeps and flashes, push the CANCEL button and start over.

5. When you l~avemade the desired adjustment, push the CLOCK button to go back to the time of day

display or to use your ovenas you would normally.

~:,

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—.—

Note:Theadjustmentdescribed abovewillnotchangetheself-clean temperature.

.——

Page 25

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‘Q

Broiler Rn and Wck

Control Knobs

Ou&ideGiass Finish

(onmodelssoequipped)

fiieta19 BrushedChrome

Cooktopand Chrome commercial oven cleanem. Side ~irn (on models so equipped)

Wrceiain Enamel and Painted Surfaces*

including

MATERIAM TO USE

GENEML DIWCTIONS

Donotcleanthebakeunit or broil unit, Any soil will burn off when the unit is heated. NtY~E:Thebakeunitcanbe liftedgentlytocleantheovenfloor.If spiliover,residueor ash accumulatesaroundthebakeunit,gentlywipearoundtheunitwithwarmwater.

SoapandWater Drainfatand’coolpanandrackslightly,(Donotlet soiledpanandrackstandinmen to

~Soap-FilledScouringRd cool.) Sprinkleondetergent.Fillthepanwithwarmwaterandspreaddampclothor paper ~CommercialOvenCleaner towelovertherack.Letpanandrackstandfora fewminutes,Wash;scourif necessary.Rinse @Dishwasher-Safe anddry.OPTION:Thebroilerpanandrackmayalsobe cleanedinadishwasher.

MildSoapandWater Pulloffknobs.Washgently,butdonotsoak. Dryandreturncontrolsto range(seepage20). SoapandWater Cleanoutsideofcooledblackglassdoorwithaglasscleanerthatdoesnotcontainammonia.

Washotherglass withclothdampenedinsoapyw~ter.Rinseandpolishwitha dry cloth.If knobsareremoved,donotallowwatertorundowninsidesurfaceofglasswhilecleaning.

QSoapand

@PaperTowel ~ Dry Cloth @SoapandWater

Water DON~ USEsteel wool,

abrasives,ammotia, aci& or

DONOITUSEovencleane~,

cleansing powders or harsh abrasives. These might scratchthe surface.

Wash,rinse,and thenpolishwitha drycloth.

If acidsshouldspillonthe rangewhileit is hot, usea dry papertowelor clothtowipeup rightaway.Whenthe surfice hascooled, washandrinse.

Forotherspills, suchas fit smatterings,etc., washwithsoap andwaterwhencooledandthenrinse.~lish witha drycloth.

OvenDoor*

O}en Gasket*

Oven Liner

~ SoapandWater

Soapand Water

Shelves @Soap andWater

(SeeSelf-Cleaning OvenDirections)

Surface Unit Coils

C’hrome-Plated Drip

I?]rlst!llder

Fhlg-IKlUliits

e Dishwasher-Safe

~SoapandWater QStiff-BristledBrush ~Soap-FilledScouringPad

~Dishwasher-Safe

DON~ USEovencleaners,

cleaning powders or harsh abrasives.

INSIDEOFDOOR:CleanONLYthedoorliner outsidethe gasket,Thedoorisautomaticallycleanedifthe ovenis in theSelf-Cleaningcycle.DON~ rubor damagegasket. Avoidgettingsoap andwateron tie gasketor in the openingsat the topofthedoor.

OUTSIDEOF DOOR:Usesoapandwaterto thoroughly cleanthe tcp, sidesandfrontoftheovendoor,

Seeinstructionsonpage22.

Coolbeforecieaning.Frequentwipingwithmildsoapand waterwillprolongthetime betweenmajorcleanings.Be sure

torinse thoroughly to avoid additional s~ining. For

heavysoiling,useyourself-cleaning cycleoften. Shelvescanbe cleanedinSelf-Cleaningovenor dishwasher.Forheavysoil, cleanby hand

andrinse thoroughly.

DON~ USE &shwasher.

Spattersandspills burnawaywhencoilsareheated. Atend ofmeal, heatsoiledunitsat HI. Let soilburnoff “abouta

minute;’switchunitstoOFF.Avoidgettingcleaning materialsoncoils. Wipeoffanycleaningmaterialswith damppapertowelbeforeheatingunit.

Letunitcoolcompletelybeforehandling. DON~ attemptto cleanplug-inunitsin theself-cleaning

oven. DONOTimmerseplug-inuniwin anykindof liquid.

Cleanas belowor indishwasher.DONOTCLEANIN SELF-CLEANINGOVEN;theywiil discoior.Wipeafter each cooking,so unnoticedspatter will not “burnon” the nexttime yot~ cook. Toremove“burned-on”spatters,use any or all cleaningmaterialsmentioned. Rub lig)ztly wi~hscouringpadto preventscratchingofsurface.

storage Drawer

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[:::.-‘~ ! -

) s[lillagc of rnarinadcs, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spilloversshouldbe wipedup

‘k:-,

./ i[~l[llcdiate]y, withcare beingtaken notto touchanyhot portion oftheoven.Whenthe surface is cool, clean and rinse.

~SoapandWater

Forcleaning,removedrawerbypullingit all the wayopen, tilt up the frontand lift ot~t.Wipe ~,ith

damp c]oth or sponge and repla~e. Never use harsh abrasives or scouring pads.

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Page 26

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PROBLENI

OVENWILL

NOTWORK

———

PossB14ECAUSEAND/REMEDl’

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OVEN DOES NOT

COOKPROPEWY

WNU?’EISECOND

mER Do Nm WORK’

OVENLIGHT DOES

NOTCOME ON

SELF-CLEAN

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you need morehelp...Call,toll free:

GE Answer Center”

~~~en controlsnotproperiy Set. ~~uminum foilbeingusedirnproper]yinOVeII,~

*oven ventblockedon topOf range.

@Incorr~~tcookwarebeingUSed.Check each cookingsectionforcookwaretips.

@check forpoweroutage.

~Bulbmaybe looseor burned O~t.

@Electricalplugmustbep~hggedintoalive poweroutlet. ‘

@Oventemperatureistoohightosetself-cleanoperatio~,Allowtie rangetocoolto roomtemperatureandre~etthecontrols.

800.626.2000

Consunler informationservice

. ,.

—

----

.. ...

-—

Page 27

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‘Whatever your question about any Hotpoint major appliance, GE Answe~ Cente@ information service is available

to help.Yourcall--and your

question—willbe answeredprornpdy

and courteouslyAnd youcancallany time.GEAnswer~ente~ serviceis open 24hoursa day 7 daysa week.

\\-il1provide expert repair sewice on ,

OLIr Hotpoint appliance, sche~nled

at a time that’s convenient for you. \!x3y c~ consumer ~el~~ice cOmpany-

<}j>erated 10cations offer yOu service [o~~y or

~ci~ience

c~:~ls,~:()()a.m. to 2:()()

(l~~r fi~ctory-trained technicians know ~~-ltir ~11(~5tl-eP;lirs can be handled in Just

tli]~’visit.

tomo17-ow, Or at your con-

(7:00a.m.to700 p.m. week-

p.m.Saturclays).

appliance inside and out—so

You can

havethesecurefeelingthat

GEConsumerServicewillstillbe

thereafteryourHotpointproduct wamty expires.Purchasea GE contractwhaleyourwarrantyisstillin effectand you’11receivea substantial discount,Witha multiple-yearcontract,you’reassuredof fiture service at today’sprices.

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Page 28

L----- % w---

r-–

Saveproofoforiginalpurchasedatesuchasyour salessliporcancelledcheck to establishwarrantyperiod.

WHATIs COVERED

—

YOURHOTPOINTRANGE

WARRANTY

FULL ONE-YEARWARRANTY Forone year from dateoforiginal

purchase,we will provide,free of charge,partsandservicelabor inyour hometo repair or replace

any patiofthe range that fails

becauseof a manufacturil?gdefect.

“.,----

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—

This warranty is extendedto the original purchaserandany succeedingownerfor product~ purchasedfar ordinary homeuse

inthe 48 mainland states,Hawaii andWashington, D.C.InAlaskathe warrantyisthe same exceptthat it is

LIMITEDbecauseyoumust Payto

shipthe product to-theservice=hop

orfor the service technician’stravel

coststoyour home.

All warrantyservicewill be provided

byour FactoryServiceCentersor byour authorized CustomerCare”

servicersduring normalworking

hours. Lookinthe White or YellowPages

ofyour telephone directoryfor

HOTPOINTFACTORYSERVICE,

GENERAL ELECTRIC-HOTPOINT

FACTORYSERVICE

CUSTOhflERCARE@SERVICE.

or I-IOTPOINT

——

WHAT!SNOTCOVERED

~ Service trips to your hometo

teach you howto usethe product.

Readyour use and cam materia!. Ifyou then haveanyq(lestions

about operating the product,

pleasecontact your dealer or our Consumer Affairs office atthe address below,or call, toll free:

GEAnswer Center”

800.626.2000 consumer information service

@improper installation. If you havean installation problem,

contact you r dealer or installer. Youare responsible for providing adequateelectrical, gas,exhausting and other connecting facilities.

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

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

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

warrantor: General Electric company

If fufftiTev fi~elp is n@eded concerning this warranty, write:

Manager—consumer Affairs, GE Appliances,

~ Replacement of housefuses or resetting of circuit breakers.

@Failureof 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.

WARRANTOR1SNOTRESPONSIBLE

FORCONSEQUENTIAL DAMAGES.

Louisville, KY 40225