GE RS778GJ, RS779GJ Use and Care Manual

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Page 1

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the best from

‘owtogetYourGrfl

GridNe

Range

Conknb

Aluminum Foil Anti-Tip Bracket

Appliance Registration

Baking. Bakinz

Broiling, Broiling Guide Canning Tips

Care and Cleaning Clock/Timer

Cookware Tips

Energy-Saving Tips Features

Griddle Grill

Installation Instructions Leveling

Light Bulb Replacement

Guide

3,5

24.25 28,29

32-35

10, 11

6,7

12-16 17-21

5 5

Use and Care of

models

RS778GJ Rs7pGJ

Model and Serial Numbers Oven

Problem Solver

Reuair

Service

Roasting, Roasting Guide Safety Instructions

Self-Cleaning Instructions Surface

Thermostat Adjustment Vent Duct

Warranty

GE Answer

800.626.2000

Cooking

Back Cover

Center@

36,37

26,27

3,4

30,31

8-11

33 32

Page 2

Help us help you...

Before using your range, read this book carefully.

It is intended to help you operate and

maintiin

properly. Keep it handy for answers to your

questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park Louisville, KY 40225

your new range

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:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range . . .

Immediately contact the dealer (or

builder) that sold you the range.

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

Check the Problem Solver on pages 36 and 37. It lists causes of minor operating problems that you can correct yourself.

THE

GULL/G~DLE

EITHER

VO/240

OR DO/208 VOLT OPERATION. BE SURE YOUR RANGE POWER SUPPLY

ELE~UCAL

We recommend use of high-air-flow hood (models or

JV674)

model

JVM72 or

To add versatility to your range, the following accessories are available at extra cost from your

REQUIREMENTS OF YOUR MODEL.

or high-air-flow

JVM172

Accessories—Modules

Calrod” Surfice

Grill Griddle

Unit

RANGE IS

AVMLMLE

MEE~

Spacemaker@

to remove smoke during grilling.

Hotpoint dealer.

Model

For 240 volt only For 208 volt only

microwave oven

N7~GJ

JX32

JXGM8

JXGD48

FOR

THE

JV374, JV474

Model

JXGM9

JXGD49

~7WGJ

JX32

Page 3

IMPORT~T S~TY

~STRUCTIONS

Read all

—

men

basic safety precautions should be followed, including the following:

Use this appliance only for its

intended use as described in this

manual. .

Be sure your appliance is

properly

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

●

Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book.

imtructions

using electrical appliances,

instied

and grounded

before

other servicing should be refereed to a qualified technician.

●

Before performing any service, RANGE POWER SUPPLY

– AT THE HOUSEHOLD

DIS~~ON

BY OR

DISCONNE~

REMOWNG

THE FUSE

SWTCHING

OFF THE

THE

P~L

CmCUIT BRE~R.

can

tip and injury

mtit.

prevent

accidenti

tipping of the range,

it to the

codd

attach

or floor by

insWing the

ANTI-TIP bracket supplied. To check if the bracket is

insded

and engaged properly, remove the drawer and inspect the rear

levehg

leg. Make sure it fits securely into the slot in the bracket.

If you pull the range out from the wall for any reason, make sure

—

the rear leg is returned to its position in the bracket when you push the range back.

wi~ thk

All

appliance.

Do not leave children

children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or

swd

on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on the door, drawer or range top. They damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF

~TE~T

SHOULD NOT BE

~ CABINE~

RANGE OR ON THE BACKSPLASH OF A

RANG&C~LDREN CL~ING

RANGE ~ REACH ITEMS COULD BE

INmD. c

Never wear loose-fitting or hanging garments while using

theapptice. Hamma

~ CHILDREN

ABOVE A

ON THE

SEWOUSLY

could be ignited if brought in contact with hot heating elements and may cause severe burns.

Use only dry pot

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

cloth in place of a pot holder.

●

Never use your appliance for

warming or heating the room.

● Storage in or on

amrnable

materials should not be

stored in the range or near it.

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

alone—

cotid

S~~D

ble

material

holders—

holdem

appliance—

●

Do not let cooking grease or other flammable accumulate in or near the range.

●

Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

● Do not touch heating

elements or interior surface of

oven.

These surfaces may be hot

materi~

we~-fitthg

lid,

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

Potentially hot surfaces include the grates, griddle, areas facing the

cooktop

cooktop,

oven

and

vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

When cooking pork,

the directions

emcdy

cook the meat to an temperature of at least

and always

intemd

l~°F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

●

Keep the reflector and grease

co~ector clm

and avoid grease fires.

to reduce smoking

Page 4

IMPO~ANT S~TY

Oven

●

Stand away from range when opening oven door. Hot air or

stmm

which escapes can cause

burns to hands, face and/or

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

Keep oven vent duct unobstructed.

●

Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder contact heating units in the oven.

Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is precaution against burns from touching hot surfaces of the door or oven walls.

● When using cooking or

roasting bags in oven,

the manufacturer’s directions. .

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

Self-CleaniW

Do not clean door gasket.

Oven

The door gasket is essential for a

good seal. Care should be taken not to rub, damage or move the

gasket.

●

Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any

kind should be used in or around

any part of the oven.

●

Clean only parts listed in this

Use and Care Book.

dso

ey~.

INSTRUCTIONS

Surface

●

Use

appliance is equipped with a

proper

CWMW

pan

sti-This

Unifi

(continued)

six-

inch and an eight-inch surface unit. Select utensils having flat bottoms large enough to cover

the

surface unit heating element. The use of undersizd 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

● Never

unattended at high heat

Boilover

greasy

dso improve efficiency.

leave

surface units

se-

causes smoking and

spillovers

that may catch

on fire.

● Be sure drip pans and vent

ducts are not covered and are in place.

Their absence during cooking could damage range parts and wiring.

. Don’t

line drip pans

use aluminum

or anywhere in

foil

the oven except as described in this book. Misuse could result in

hard

a shock, fire

or damage

to the range.

●

Only certain types of glass,

glass/ceramic, earthenware or

gl-d

other suitable for range-top service;

containem are

others may break because of the sudden change in temperature.

(See section on “Surface

Cooking” for suggestions.)

●

To avoid the possibility of

burns,

materials, and of a container should be

ignition of flammable

sptiage,

the

hande

turnd

toward the center of the range without extending over nearby units.

●

Mways

turn surface unit to

before removing utensil.

●

Keep an eye on foods being fried at HIGH or MEDIUM

~GH s

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

●

removable surface put them in a dishwasher. Do not self-clean the surface units in the oven.

● When flaming foods under

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

●

dry as possible.

heats.

To avoid the possibility

all

Don’t immerse or soak

unifi.

Don’t

Foods for frying should be as

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

●

Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat can cause

spillovers

when food is

added.

● If a combination of oils or

fafi

will be used in frying,

stir together before heating, or as fats melt slowly.

●

Mways

heat fat slowly,

and

watch as it heats.

● Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the smoking point.

SAVE

TH~E

INSTRUCTIONS

●

Before self-cleaning the oven,

remove broiler pan and other

utensils.

Page 5

Instilling Your Range

Your range,

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When

on this type of flooring. use care. We recommend that you follow these

simple and inexpensive

instructions.

The range should be installed on a sheet of plywood (or similar material) as follows:

floor

covering ends at the front of

the range,

will rest on should be built up with plywood to the same than the floor covering. This

allow

the range to be moved for

cleaning or servicing.

Wveling

like many other

moving

the area that the range

the range

When the

level

or higher

will

the

Range

Leveling screws are located on each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor with the use of a

nutdriver or by using pliers on

the hex flats of the leg.

remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer,

drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

One of the rear leveling screws

will engage the ANTI-TIP bracket

(allow for some side to side adjustment). Allow a minimum

clearance of 1/8” between the range

and the leveling screw that is to be

installed into the ANTI-TIP bracket.

insert glides at back of

We~-Saving ~ps

Surface Cooking

Use cookware of medium weight aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

. Watch foods when bringing them

quictiy

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 and eggs to boil, then turn to OFF position and cover with lid 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 browning.

MEDIUM—slow frying. LOW—finish cooking most

quantities, simmer—double boiler heat, finish cooking, and special for small quantities.

WARM—to maintain serving temperature of most foods.

●

coffee, heat only the amount needed. It is not economical to boil a container full of water for only one or two cups.

to cooking temperatures at

When boiling water for tea or

Grid~e

Cooking

. Preheat griddle only when

necessary. Foods high in natural fat, such as bacon or sausage, can be started on a

cold

griddle.

Grill Cooking

● Heat only half the grill when

cooking small amounts of food. Use rear position for best results.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

●

Always turn oven OFF before

removing food. . During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

●

Be sure to wipe up excess spillage before starting the self-cleaning operation.

Use residual heat in the 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.

●

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.

Page 6

Features of Your Grill/Griddle Range

Page 7

Features of Your Grill/Griddle Range

lxplaine(

all

on page

2 8

23 23

12, 17

Feature Index

used when cooking with grill.)

Grill (2-Piece Grate)

(Remove when griddle is being used.

Grates support foods being grilled.)

17 Plug-In Griddle (Remove when not

in use. Use for meats, pancakes or other foods usually prepared in

frying pan or electric skillet.) 18 Automatic Oven Timer 19 Clock and Minute Timer

20 Oven Cycling Light (Light glows

when oven is energized.)

21 Oven 22 Oven Vent (Oven is vented through

23 Door Latch 24 Interior Oven Light (Automatically

25 Embossed Shelf Supports (Letters A,

26 Oven Shelves 27 Broiler Pan and Rack 28 Broil Unit 29 Bake Unit (Maybe lifted gently

Temp

Knob

this grill directly above oven door.)

turns on when the oven door is opened or may be turned on with

switch on right front of door when

door is closed.)

B, C and D indicate cooking positions

for shelves as recommended on

baking, roasting and broiling guides.)

for cleaning oven floor.)

Feature Index

1 Model and Serial Number Plate 15 Grill Heater (Plug-in heating unit 2 Master Indicator Lights for Surface

Units (When any surface unit is on, this light will come on and stay on until the unit is turned off.)

3 Surface Unit Controls

4 Lock Light (Glows when oven has

reached cleaning temperature and oven will be locked. Oven door cannot be opened when this light is on.)

5 Oven Cleaning Light (Glows when

steps for cleaning have been set. Cycles off and on with the oven heating units after oven reaches

heating temperature. ) 6 Oven Set Knob 7 Oven “On” Light (Glows when oven

is turned on for any type of oven

cooking or self-cleaning, and remains

on as long as oven is in use. ) 8 Calrod” Module (Entire unit can be

easily removed for cleaning. Plugs into

either side for optimum convenience. ) 9 One-Piece Chrome-Plated

Drip Pan/Rings

10 Calrod” Plug-In Surface Units 11 Backsplash (Helps keep wall clean

from spattering; shows grill and

griddle settings of frequently prepared foods.)

12 Grill Module (Remove and store if

second is being used. )

Calrod@

Module or Griddle

lxplaine(

on page

22 22 23

—

23 28 28 24

13 Grease Collector Pan and Shield

(Positioned under Grill Module or Plug-In Griddle and removable for

easy cleaning. )

14 Reflector (Supports Grill Heating

Elements and Griddle. Fits directly above Grease Collector. )

30 Woven Door Gasket 31 Anti-Tip Bracket

(See Installation Instructions) 32 Storage Drawer 33 Oven Liner

3,5

35 35

Page 8

Surface

See Surface Cooking Guide on pages 10 and

Cooting

Surface

Infitite

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is between a quiet kitchen, you may hear slight

“clicking” sounds during cooking, indicating heat settings selected are being maintained.

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

Cooting

Heat

with

Controk

WM and OFF. In

How to Set the Controls

Step 1:

push in.

Grasp control knob and

Coohg

for Using

~—Quick start for cooking; bring water to boil.

~D~

maintain of

fd.

maintain slow Of food.

~W (3)–Cookafter

cook with little water in covered pan.

W—Steam sewing

N-:

1. At ~,

smoking; greasy

catch fire.

2. At WM, LOW (3), melt chocolate, butter on

Gtide

Ha@

(n–Fast

tist

(4)—Saute

temperature of most

MED

unattended.

fry, pan bred;

bod on large amount

and

brown;

bod

on large amount

starting

rice,

ced;

HI (7), never leave

Bodovers

spdlovers

sm~

HI;

maintain

fds.

cause

may

unit.

Step

2: Turn either clockwise or

counterclockwise to desired heat

setting.

Control must be pushed in to set

only from OFF position. When control is in any position other than OFF, it maybe rotated

without pushing in.

Be sure you turn control to OFF

when you finish cooking. An

indicator light will glow when

ANY heat on

any

surface unit is on.

Page 9

Questions &Answers

Q. May I can foods and preserves on my surface

A. Yes, but

designed 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 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.

Can I cover my drip pans with

foil? A. No. Clean as recommended

Cleaning Guide.

Home Canning

units?

only use cookware

Calrod”

~ps

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Cookware without flat surfaces

is 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. Why am I not getting the heat

I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet” on your tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on

my cookware coming A. If you set your Calrod” unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan.

Also,

periods, and small amounts of dry food, may damage the finish.

Calrod”

a too high heat for long

units are sitting

offl

Canning should be done on

cooktop only.

In surface cooking of foods other than canning, the use of diameter pots (extending more than

l-inch beyond edge of trim ring) is not recommended. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even

under pressure)

cooktop surfaces surrounding

heating unit. HOWEVER, DO

LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER

P~S

FOR FRYING OR BOILING FOODS 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

heating units.

are not harmful to

surfaces surrounding

~HER

large-

USE

Observe Following Points in Canning

1. Bring water to

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 range does not

allow

canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomed canners give best

cantling

canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

results. Be sure bottom of

UGHT

boil

on HIGH

WRONG

4. When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer 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, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

N~E:

operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by:

(1)

(2) for fastest heating of large water quantities, begin with

If your range is being

using a pressure canner, and

tap water.

Page 10

Surface Cooking Guide

Cookware

~ps

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Flat or s~llets with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the

bottorn,have straight sides and

fitting lids. Match the size of the

ground

Pvroceram”

coa~ed

on the bottom

sauce~ans saucepan to the size of the surface

unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

tight-

Fond Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached Covered

fish

or omelets

fitlets

Scrambled

Fruits

Meats, Poultry

Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Parr-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage;

tbin

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered

Covered Skillet

Uncovered Skillet

Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

HI.

Stir together water or

milk, cocoa ingredients.

Bring lust

to a boil.

HI. At first perk, switch

heat to LOW (3).

HI. Cover eggs with COOI

water, Cover pan, cook

until steaming.

MED HI (7). Melt butter, add

:ggs

and cover skillet.

HI. Melt butter

HI. In covered pan bring

water to a boil.

HI. Heat butter until light golden in

HI. In covered fruit and water

Switch to MED HI (7) to brown meat. Add water or other liquid.

HI,

grease lightly,

color.

pan

bring

boil.

Melt fat, then add meat

Preheat skillet, then

Setting to Complete Cooking

LOW (3) or WM, then add cereal. Finish timing according to package directions.

MED (4), to completely blend ingredients.

LOW (3) steady perk.

LOW (3). Cook only 3 to 4 minutes for soft cooked;

15 minutes for

Continue cooking at MED HI (7)

until 3

LOW (3), then add eggs, When bottoms of eggs have just set,

carefutly turn over to cook other side.

LOW (3). Carefully add eggs Cook uncovered about 5 minutes at MED HI (7),

MED (4). Add egg mixture Cook, stirring to desired doneness.

LOW (3). Stir occasionally check for sticking.

LOW (3). Simmer until fork tender.

MED HI (7) or MED (4). Brown

and

turning over as needed.

cook 1 or 2 minutes

maintain gentle but

hard

cooked

whites are just set, about

5 more minutes,

and

cook to desired doneness,

Comments

Cereals bubble and they cook; use large enough saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches,

Percolate 8 to 10 minutes for

cups, less for fewer cups.

[fyou do not cover skillet, baste :ggs

with fat to cook tops evenly.

Remove cooked eggs with slotted

spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4 to t/2 cup water per pound of fruit,

Dried fruit: Use water as package directs. Time depends on fruit has been presoaked, If not, allow more cooking time.

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor be wine, fruit or tomato juice or meat broth.

Timing: Steaks I to 2-inches: 1 to

bours.

Beef Stew: 2 to 3 hours,

2 Pot Roast: 2

Parr

frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

expand

boilover.

to 4 hours,

wbether

could

Page 11

RIGHT

Deep Fat

kettle with fat

F~ing.

tha~may

Do not overfill

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

Food

Fried Chicken

Parr fried bacon Uncovered

Less

Sauteed: thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate, butter, marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti Use large enough kettle to

Pressure Cooking

Puddings, Sauces, Candies. Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers; mushrooms; celery;

Rice and Grits

tender

etc.

Cookware

Covered Skillet

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large

Saucepan Small

Uncovered

Saucepan.

Use small

surface unit Skillet

Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt

HI (7) to brown chicken.

HI. [n cold skillet, arrange

bacon

until starting to sizzle. HI. Melt fat. Switch to MED (4)

HI. Cover meat with water

and

Cook until steaming.

WM. ~w 10 to ~ melt through. Stir to smooth.

MED HI (7). Heat skillet 8

10 minutes. Grease lightly.

HI.

salted water to a boil, uncover and add pasta slowly so boiling does not stop.

H].

heard.

HI. Bring just

H1.

water in saucepan. Add salt and prepared vegetable [n covered saucepan bring

to HI.

as of vegetable. In covered saucepan bring to

HI. in skillet melt fat.

HI. Bring salted water to a boil..

fat.

Switch to MED

slices. Cook just

brown slowly.

cover pan or kettle.

In covered kettle, bring

Heat until first jiggle is

Measure 1/2 to 1 inch

boil.

Measure water and salt

above.

Add frozen block

boil.

MiOUtCS to

boil.

~ ~

NOT

OVER 1“

Setting to Complete

Cookin~

LOW (3). Cover skillet and

cook until tender.

Uncover last few minutes.

MED HI (7). Cook, turning over as needed.

LOW (3). Cover and cook until tender.

LOW (3). Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may be needed.

Cmk

2 to 3 minutes per side.

MED HI (7). Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout

cooking time.

entire MED HI (7) for foods cooking

10 minutes or

foods over 10 minutes. LOW (3). To finish cooking.

MED (4). Cook 1 pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LOW (3). Cook according to time

MED (4). Add vegetable Cook until desired tenderness is reached.

WM. Cover and cook according

package.

less.

to time.

MED (4) for

For crisp dry chicken, cover only after switching to LOW (3) for 10 minutes. Uncover and cook, turning occasionally 10 to 20 minutes.

A more attention-free method is to start and cook at MED (4).

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat been smoked or otherwise

cured.

When melting marshmallows, add milk or water.

Tbick batter takes slightly longer

time. Tam over pancakes when bubbles rise to surface.

boilover.

prevent in size when cooked.

Cooker

sbould

per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Tam over necessary for even browning.

Triple in volume after cooking. Time at WM. Rice: 1 cup rice and

2 cups water-25 minutes. Grits:

1 cup grits and 4 cups

40 minutes.

or stir vegetable as

bas

Pasta doubles

ji~le

2 to 3 times

water—

not

Page 12

Gridde

Your non-stick coated griddle

provides an extra-large cooking

surface for other

frying pan or electric skillet. You can also use the griddle as

a warming tray, with a low-heat setting.

meak,

pancakes, or

food usually prepared in a

How to

Step 1:

Collector Pan in the provided. Remove grease from the Grease Collector Pan after each use.

&semble

Position the Grease

Griddle

cooktop space

How to Set Griddle Control

The control knob must be pushed

into start; this prevents surface heating units from being turned on accidentally. Push the knob in only

when it is in the OFF position. the knob is in any other position, it can be turned without pushing it in.

The griddle has a self-contained heating element which can be controlled by setting the

front control

on right side), or

(when griddle is used on left side).

(when griddle is used

left rear control

Men

right

Step 2:

the Grease Collector. Reflector often.

Step

griddle into the receptacle.

N~E:

condition

Apply a thin to the top surface and heat on HI setting for 10 minutes. Griddle is ready to use.

Before every use,

components are

Fit the Reflector Pan over

Clean

—

Plug the non-stick coated

Before ih

or “season” your griddle.

first

layer

of cooking oil

be sure griddle

clean.

use,

the

Push in control knob.

Turn knob to the heat setting you want.

Page 13

Griddle

● Most griddled foods require

~ps

cooking on a preheated surface, which may be greased lightly before adding food. Preheat griddle 5 minutes at HIGH setting unless otherwise indicated on the Griddle Cooking Guide (see page 14), then switch to recommended cook setting.

●

Foods which are high in natural fat, such as bacon or sausage, may be started on a cold griddle.

●

Foods to be warmed may be placed directly on the griddle; a high domed metal cover such as an inverted kettle, placed over them will help store the heat. Foods in covered dishes or pans may also be warmed on the griddle. Use

heat-

resistant dishes only.

● Condition or “season” griddle

before first-time use. . Make sure grease collector and

reflector pans are clean before using griddle.

Questions and Answers

How should I store my griddle

when it is not in use? A.

To avoid marring the non-stick

finish, store griddle upright on the edge with terminals up to avoid damage. If it is necessary to store it

flat, avoid placing other pans or

utensils on top.

Q. How long can foods be kept

warm with the griddle, without

losing their appeal?

A. No longer than 2 hours is

recommended, to assure

quality and prevent spoilage. Delicate

foods, such as eggs, should not be

kept more than 15 to 30 minutes;

entrees and casseroles may be

for 30 to @ minutes. Hors d’oeuvres

will stay hot for serving up to 1 or

ly*

hours. Rearrange or stir foods

occasionally, if possible.

Why aren’t my foods done even though they have cooked the full time?

A. Under low

voltige

foods may be lighter brown than desired. Preheat the griddle for a longer time and leave foods on the griddle longer to attain the desired degree of browning.

good food

warmed

conditions,

Can

my griddle be switched to the other side of the range where it

wotid

be more convenient for me?

All interchangeable modules can be used on either the right or left side of your

cooktop.

Simply

lift out the elements, taking care

not to damage the electrical contacts by jerking or forcing them. Reverse the griddle and plug it into the

receptacle on the opposite side of the range.

Q. Do I need special cookware

for use with my griddle? A.

Avoid using metal cookware

with sharp points or rough or sharp edges which might damage the

non-stick coated griddle surface.

Do not cut foods on the griddle.

Use only heat-resistant dishes when foods in containers are to be

warmed on the griddle. For further

information on caring for your griddle’s surface, see the cleaning

instructions on page 34.

Q. Can prolonged periods of high

heat damage my griddle’s surface?

A. A brief preheating period is

often necessary for best results

with many foods, but leaving the griddle on HIGH heat setting for

more than 10 minutes without food can damage the non-stick coating.

Always be sure to turn control

knobs to OFF when cooking is completed.

Page 14

Griddle

Cootiq

Guide

Do not leave range unattended during “preheat” (knobs turned to “HI”) or anytime the knobs are turned to “HI” with food on the

Grill

or Griddle.

Su~esticookingtimes

should be used only as a guide since variables in food may change cooking times.

Food Bacon–1 lb. Beef Strips and Cubes

1/2

to l-in.

Chops,

Pork/hmb

Y2-in.

Cube Steak Eggs

Fried Scrambled

English Muffins

Warm

Fish Fillets and Steaks

to l-in.

Franks-1 lb. Fruit Slices–% French Toast Ham and Canadian

Bacon Slices

to 1/2-in.

Hamburgers

%-in.,

Medium Well

Meatballs—l-in. Pancakes Sandwiches, Sausage Links,

to 2 oz. each

4 oz. each

Small Seafood

Shrimp, scallops, oysters

Sweet Rolls,

to %-in.

4 per lb.

thin

precooked

reheating

Suggested

Setting Cook Time Comments

HI to

HI to 8

7 7

8-9

6-8

HI to 8 HI to 8

Avoid using

meti

utensils with sharp points or rough or sharp edges which might damage the non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle.

3. Preheat griddle 5 minutes unless otherwise indicated in guide below.

Do not

preheat.

11-14

6-10

25-30

4-5

per side

4-5

2-3

17-24 10-12 10-12

3-3% per side

8-10

16-18 19-21

18-22 2-3 2-3 per side

17-19

19-24

8-10

1O-H

10-16 Delicate foods:

15-30 minutes Entrees, casseroles

and

bors d’wuvres:

up to 1 hour

Strips cut 3 inches long and l/4-inch wide. Cut cubes 1 inch.

Griddle up to

Tarn over often. Turn to setting If drained canned fruit is used, decrease time 3 to 5 minutes, If bread is frozen, pierce with fork several times to absorb For l-inch ham steak, double cooking time,

Turn over only once. Avoid pressing down with spatula to retain juices.

Turn to brown on all sides.

Prebeat

If thicker, add

Turn and 4 to 10 minutes.

Cook in 2 tablespoons butter. if desired. Turn or Do not preheat. Cover lightly with foil. If room temperature,

griddle 5 to 7 minutes.

~rn

over after half of time,

To retain moisture, cover with foil or metal lid. Or, place food in beat-resistant containers on griddle.

~rn

6 eggs.

after half of total cooking time.

10 minutes. Turn after 1% minutes.

to 2 minutes.

rearrtirrge

Add oil or butter at end of preheat time. Additional oil or butter may be needed during cooking time.

4. Rearrange or turn foods over as needed to assure even cooking.

Griddle settings may need to be adjusted if griddle is used for an extended time.

to setting 8 after half of total cooking time.

Avoid drain hole.

egg

as needed. For raw sausage, increase time

rearrarree

frauentlv,

u..

mixture.

Page 15

Griddle Recipes

French Toast

French toast was originally developed to create an appetizing breakfast from stale bread. While syrup and butter are traditional accompaniments, Strawberry Butter, below, adds an interesting taste variation.

Preheat: HI—5 minutes Cook: HI to 9—4 to 6 minutes Serves 4 to 5

3 eggs

3/4 cup milk

1 tablespoon sugar

1/4 teaspoon salt

8 to 10 slices white bread

1 tablespoon butter

Preheat griddle 5 minutes at HI setting. eggs, milk, sugar and salt until smooth and blended.

Dip bread into egg mixture, coating both sides.

Spread butter on preheated griddle. Cook at HI or 9 setting 2-3 minutes per side until golden brown. Serve with syrup or Strawberry Butter, below.

Strawberry Butter

1/2 cup butter, softened

Place butter and preserves in

mixing bowl. Beat with mixer until

well blended.

small mixing bowl, beat

1 cup strawberry preserves

small

Griddle Pizza

Preheat: HI—5 minutes Cook: HI to 8-10 to 14 minutes

total

Makes 8 pizzas, 5 inches each. Crust

2 cups biscuit mix

1/2 cup water Sauce

1 can (8 oz.) tomato sauce

1/4 teaspoon garlic salt 1/2 teaspoon dry minced onion 1/4 teaspoon oregano

1/2 teaspoon sugar

1 tablespoon butter

Preheat griddle 5 minutes. In small mixing bowl, stir together biscuit mix and water. Divide dough into 8 equal parts. On floured surface, roll out each part into a 5-inch circle.

In mixing bowl, stir together tomato sauce, salt, onion, oregano and sugar. Set aside. Melt butter on griddle, add 4 pizza rounds. Griddle 3 to 4 minutes at ting. Turn over, add 2 tablespoons sauce on each and 2 or more of toppings, listed below. Cover with foil and griddle at setting 8 for 2 or 3 minutes

Toppings

Use 2 tablespoons of the following for each pizza: Mozzarella or Parmesan cheese; cooked ground chuck or sausage; chopped ham; chopped mushrooms or green peppers.

until

hot.

set-

Salmon or

Preheat: HI—5 minutes Cook: HI to 9-7 to 11 minutes

1 can (13-15 oz.) salmon or tuna,

drained and flaked

1 egg 1/3 cup dry bread crumbs

1/4 cup catsup

1/4 cup water

1 teaspoon onion salt

1 tablespoon parsley, minced

tablespoon lemon juice

1 tablespoon butter

Preheat griddle 5 minutes at HI setting. In large mixing bowl, mix salmon, egg, bread crumbs, catsup, water, Form into 6

Melt butter on preheated griddle. Add patties and griddle about 4 to

5 minutes per side, until browned

and firm.

Note: Or make in 36( l-inch) balls. Griddle ting. Turn often.

Fish and Potato Patties

Substitute 1 cup mashed potatoes

for egg, bread crumbs, catsup and

water.

Fish and Chips Patties

Substitute 1 cup crushed potato

chips for bread crumbs and add

I / 2 cup chopped olives and

/ 2 cup shredded cheddar cheese.

Tua

Patties

salt,

parsley and lemon juice.

equai

patties.

to 15 minutes at HI set-

Page 16

Griddle Recipes

(continued)

Brunch Egg Scramble

Preheat: HI-5 minutes Cook: 9—2 to 3 minutes Serves 4

6 eggs

1/2 cup evaporated milk

1/2 teaspoon salt

teaspoon dry minced onion

tablespoons butter

1 can (4 oz.) chopped green

chilies, drained

1 cup cheddar cheese, shredded

Preheat griddle 5 minutes at

setting. In large mixing bowl, mix eggs, milk, salt and onion until thick and very smooth.

Place butter on griddle. Add egg mixture and griddle 2 to

at setting 9, stirring often until evenly cooked. Stir in green chilies and cheese until cheese melts. Serve warm.

minutes

Chicken Livers with

Bacon and Onions

Preheat: HI-5 minutes

Cook: HI—16 to 19 minutes

Serves 3 to 4

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1 pound chicken livers

slices bacon

medium onion, sliced 1/4 inch

thick

In small mixing bowl combine flour, salt and pepper. Mix well. Coat livers with flour mixture; set

aside. Cut each slice of bacon cross-

wise into 4 parts and heated griddle. Cook 3 to 4 minutes at HI setting. Add onions and

coated livers to griddle and cook

to 15 minutes at HI setting, stir-

ring often until livers are brown

and tender.

place

on pre-

Corn Cakes

Preheat: HI—5 minutes Cook: HI-2-l/2 to 3 minutes per

cake

Makes 12 to 15 cakes

1 tablespoon oil

cup yellow corn meal

1 teaspoon salt

tablespoons sugar

1/2 cup boiling

1 egg

1/2 cup milk

2 tablespoons butter, melted

1/2 cup flour

2 teaspoons baking powder

1 cup cream style corn

Preheat griddle, then spread

evenly over griddle.

In small mixing bowl, mix corn meal, salt and sugar.

Add water and mix well.

Beat together egg, milk and butter

and add to mixture. Stir in flour and baking powder. Add corn and stir.

Measure cake. Pour on griddle and cook at HI 1-1/2 minutes. Turn over and continue cooking utes. Serve with Honey Butter Sauce, below.

1/4

water

oil

cup of batter for each

to l-l/2 min-

Honey Butter Sauce

1/4 cup butter

3/4

cup honey

1 teaspoon cinnamon

Place all ingredients in a l-quart

saucepan. Cook at HI setting 2 to 3 minutes until butter is melted.

Microwave

l-quart casserole and microwave at

HI 1

to 2 minutes. Stir to

this sauce, place in

blend.

Basic Meatballs

Preheat: HI—5 minutes Cook: HI-15 to 18 minutes Makes 48—1 inch balk

1 pound ground chuck beef 2 eggs 1 cup dry bread crumbs

1/4 cup mik

1 teaspoon salt or seasoned salt

tablespoon cooking oil

In large mixing bowl, mix ground

chuck, eggs, crumbs, milk and salt.

Form mixture into 48 balls, about

inch each.

Place oil on preheated griddle, add the meatballs and cook at HI setting for 15 to 18 minutes. Turn frequently to brown all sides.

Sausage and Ham Balls: Substitute

l/2 pound sausage and 1/2 pound ground ham for beef.

Savory Meatballs: Add 1 teaspoon of one of the following: curry powder, chili powder, basil spoons mustard and 2 tablespoons catsup OR add 1 packet (half of 2 3/4 ounce box) dry onion or tomato soup mix.

add 2 tea-

Page 17

Grill

You can enjoy grilled foods year

‘round, prepared in your own

kitchen on the grill that came

with your range.

Separate heating elements can be set at different temperatures, allowing you to use half the cooking surface to grill meat and the other half to prepare or other vegetables, for a complete meal.

potitoes

How to Assemble the Grill

J}-

Step 1:

Collector and Pan in the space provided.

Position the Grease

cooktop

Step

Fit the Reflector Pan over

the Grease Collector.

Step 3: Plug the Grill Heating Unit

into the receptacle so Heating Unit rests on

the

edge of the Reflector Pan.

11~—-

How to Set Grill

The control knobs must be pushed in to start; this prevents surface heating units from being turned on accidentally. Push the knob in only when it is in the OFF position. the knob is in any other position, it can be turned without pushing it in.

Front and rear units of the grill heating unit are by setting one or both surface unit control knobs. Heat only half the grill surface for cooking small portions; or set each half at a different temperature for cooking different types of foods.

Controk

controlld

men

separately

—

Step

4: Place the 2-piece grate over the heating element. Each half of the grill is controlled by one of the surface heating unit control knobs on that side of the range.

N~E:

are cleaned before each use.

Be sure grill components

Push in control

depending on

[

knob

or knobs,

area

needed for food.

I \,+/

Turn knobs to the heat setting you want.

Page 18

Grill

~ps

Questions and Answers

● Do not leave

grill

unattended

while in use.

. Occasionally rearrange foods on

the grill, to prevent sticking and

provide better browning.

● Remove accumulated grease from

drip pan after each use, to lessen

smoking and odors. Grease buildup can also become a fire hazard.

●

Trim fat from meats before

placing on grill. This will reduce

smoking and lessen grease buildup in the collector pan. The trimmings may be rubbed on the hot grates to help prevent sticking.

. Grates should be oiled or sprayed with a non-stick vegetable oil before cooking to prevent sticking.

● Use the

grill

unit ONLY with a high air-flow vented hood to carry away smoke and fumes.

● Preheat grill for 5 minutes at

HIGH heat setting, then turn to

desired setting for cooking,

● Make sure grease collector and

reflector pans are clean before using

grill.

●

Allow space between foods when placing them on the grill. Air needs to circulate around the food for best

cooking results.

Q. When cooking many individual foods, what can I do to ensure that foods will cook evenly?

When cooking foods of various sizes and thicknesses, start larger or thicker pieces first, add

quicker-

cooking small pieces later. Press meat lightly to lie flat on grill; slash the fat on edges of steaks and chops to prevent curling; break the

joints of split chickens so they will

lie flat.

Q. My grilled meats sometimes come out drier than they should. What can I do to help prevent this?

Season meats after cooking

rather than before—salt can draw out juices and dry out meat. Use tongs to turn and rearrange meats on the grill; forks will pierce the

meat and release juices.

Q. I follow the cooking times suggested, but my foods don’t get

done properly. Is there something

wrong with my grill?

A. Probably not. Suggested

cooking times should be used only

as a general guide. Variables in

food can change cooking times

required.

Q. How can I keep barbecued

meak

from developing an unattractive burned and taste?

Sauces containing sugar will often burn if used during the entire cooking time. If your favorite sauce contains sugar, try adding it only during the last 15 to 20 minutes of cooking time for best results.

look

Q. Should I use the vent hood during preheating?

A. Yes.

Turning the ventilation hood on during preheating helps eliminate smoke from the heating

elements as cooking soils burn off.

Q. Can my grill be switched to the other side of the range?

A. Yes. These interchangeable

modules can be used on either the right or left side of the

cooktop.

When inserting or removing a module, take care not to force the connection or exert undue pressure which could damage the electrical contacts.

Additional modules can be purchased from your dealer, to double your grill/griddle capacity or to add two more

Calrod@

surface

heating units.

Q. Foods cooked on my

grill

are not browning as much as I like. What could cause this?

If your range is being operated on low power (voltage), foods may be lighter brown than expected. A

longer preheating and grill time

may be necessary to achieve the

results desired.

Q. When cooking

with only

half

elements, foods as much as I

small

the heating

are

not browning

like.

What could

loads

cause this?

To get optimum cooking

performance with small loads, use

the rear heating element. Longer

preheating time may be required to get the desired results.

Page 19

Grill Cooking Guide

Do not leave range unattended during “preheat” (knobs turned to “HI”) or anytime the knobs are turned to “HI” with food on the Grill or Griddle.

Food Beef Cubes, 1 inch

Chicken:

Pieces or Quarters

Chicken,

Cornish

Fish Steaks

Fish. Fruit Slices ( % to %-in. ) Ham Steaks (1 Hamburgers

Ham Chunks

Hot

fibobs

Lamb Chops (% to l-in. )

hbster

Pork Chops

Sausage Links (4 oz. each)

Spare Ribs

Steaks, Tender Beef

Beef Steaks, less tender

Vegetable Slices

Vegetable Halves

halves

Hens, halves

1 inch or less

whole (6 to 8 oz.)

Rare Medium Well

inch, precooked

Dogs

Meat Vegetable

1/2-in.

l-in.

Raw

Precooked

Entree (3

Appetizer (2

to l-in.

Rare

Medium Well

to 2-in. Rare Medium

Well

Medium Well

1/2-in. thick

(%-in.)

Tails

(loin or rib)

Ibs.)

l-in.

Ibs.

lfi-in.

) HI 8-10

)

Suggested

Setting

7 17-20

I i

1 1

HI HI HI

HI HI

HI HI 24-28

HI HI

9-HI

9 9

HI HI HI

HI HI

Preheat at HI setting for 5 minutes

before grilling.

~rn

to cook setting

on guide for your particular food.

2. Trim excess fat from

Before cooking steaks, slash fat

meat,

around edges to prevent curling of meat.

Cook Time

17-20

50-60 (total) 70-80 (total) 40-50

15-20

17-22

per

6-7 per side 8-9 per side

10-11 per side

17-20

7-9 (total)

20-25

10-15

9-13 per side

9-10 per side

15-17 per side

11-12 per side

6-8

Der

side

60-80

(total)

50-60 (total)

5-7 per side 6-8 per side

8-10 per side

7-9 per side 9-11 per side

12-15 per side

9-11 per side

13-15

per side

18-23

25-30

side

Comments Marinate less tender

If sauce is desired, baste last 15 to 20 minutes, turn and rearrange often

Turn or rearrange often.

Brush with melted butter. If stuffed, add 6 minutes to total time. Cover top with foil. Firm fruit such as apples and pineapples are recommended.

Turn over afier half of cooking time.

Rearrange often

For less tender vegetables such as tomatoes, reduce time 4 to 6 minutes.

Cut thin undersell to expose meat. Brush with butter.

Grill whole or cut into 2 to 4 pieces.

Parboil 5 minutes before grilling. Rearrange and turn over frequently. Baste with sauce last 10 minutes, as desired.

Tenderize before grilling. time for more

Firm vegetables such as potatoes and acorn squash are recommended. Brush with butter. Turn often.

Choose tender vegetables such as squash and tomatoes. Cover with foil. For

tomatoes.

reduce

beef before grilling.

iuiciness.

cookine

~rn

time 10 minutes.

4. Suggested cooking times should be used only as a guide, since variables in food can change cooking times.

~rn often.

~rn

over every 5 to 10 minutes.

firn

to brown all sides.

and cover with foil after first half of cooking

.—

Page 20

Grill Recipes

Satisbury tith

Preheat: HI—5 minutes Cook: HI—See below

1-1/2 pounds ground chuck

1/4 teaspoon pepper

Preheat grill 5 minutes at HI set-

ting. In large mixing bowl, combine

ground chuck, onion, salt and

pepper, Mix patties, (2-1 /2 inches by 4 inches by

l-inch thick). Place patties on grill and cook at setting 9 for 21 to 25 minutes for well done, or 16 to 20 minutes for medium doneness. Turn patties after half of total cooking

time.

Steak

Mushroom Sauce

2 tablespoons onion, chopped 1 teaspoon seasoned salt

well.

Form into 4 oval

Mushroom Sauce

In 2-quart saucepan, melt

butter. Add and saute 2 cups fresh mushrooms (about 5 minutes).

In 2-cup measure, blend 3/4 cup

water, 2 teaspoons cornstarch, 1 / 2

teaspoon salt,

and 2 teaspoons soy sauce. Gradually add to mushrooms, stirring well. Simmer 10 to stirring often.

1/8

teaspoon pepper

1/4

minutes,

cup

Gtiled Chicken Quarters tith

Smoky Texas Sauce

Preheat: HI-5 minutes Cook: 9—50-60 minutes

Non-stick coating spray or oil 1 3-pound chicken, quartered

Prepare grates with non-stick

coating spray or oil before preheating.

Break the leg bones at the joint to allow chicken to lie flat on grill. Place meaty side down on grill and cook on setting 9 for 40 minutes,

turning over every 20 minutes.

Brush with sauce below and continue cooking 10 to 20 minutes, turning over every 5 minutes.

Smoky Texas Sauce

1 can tomato soup

1/3 cup water

1 tablespoon oil 1 teaspoon dry mustard

1 teaspoon brown sugar 1 teaspoon salt 2 teaspoons chili powder 2 tablespoons vinegar 1 tablespoon

1/4 teaspoon pepper 1/2 cup onions,

1 tablespoon liquid smoke

In l-quart saucepan, stir together all ingredients. Start cooking on HI setting until bubbling, about 2 minutes. Turn heat down to medium and cook 7 minutes.

Microwave

ingredients in a 1-quart casserole and microwave at HI 7 to 8 minutes, stirring after 4 minutes.

Worcestershire

finely

chopped

this sauce, place

sauce

Lemon Marinade

In 1 quart measure or cooking container, mix together 1/2 cup lemon

juice,

1/2

cup cooking oil, I tablespoon parsley, 2 bay leaves, 1 clove crushed garlic, 2 onion slices,

tablespoon sugar, 2 drops liquid

hot pepper sauce. Good with

poultry or beef.

Teriyaki Marinade

In 1 quart measure mix 1/4 cup soy sauce, 3 tablespoons honey, cooking oil, 2 teaspoons ginger,

teaspoon garlic salt and 3 table-

spoons chopped onion. Good with bacon wrapped appetizers, beef, chicken and seafood.

3/4 cup

Mustird Jelly Sauce

In 1 quart saucepan mix 1 jar

(10 oz.) apple jelly and 1/3 cup prepared mustard. Cook 6 to 9 minutes at setting 5 until jelly melts, stirring often. Good with

pork or sausage.

Brom

Drain 1 can (15

slices, saving juice. In 1 quart saucepan stir together reserved pineapple juice plus water to equal

brown sugar, 1 tablespoon cornstarch,

1/8

minutes on surface unit setting 8

until thickened. Stir often. Serve with pork or poultry; use pineapple slices as garnish.

Sugar Pineapple Baste

1/2

oz.) pineapple

cup, 1 teaspoon vinegar, 1/4 cup

1/4

teaspoon cinnamon and

teaspoon cloves. Cook 10 to 12

Page 21

Grflled Rib tith HcadiUo

Preheat: HI—5 minutes Cook: HI Rare—5 to 7 minutes per side Medium-8 to 9 minutes per side Well—10 to 11 minutes per side

Non-stick coating spray

or vegetable oil

4 Beef Rib Eye Steaks (l”)

Prepare grates with non-stick spray or oil and preheat at HI 5 minutes.

Place steaks on grill and cook according to times above. Turn over with tongs. Serve with

dillo

Sauce below.

McadiUo

This Mexican relish is traditionally served with meats. Often, ground cooked meat is stirred into the sauce and used as a taco filling.

Microwave: Power Level HI Microwave Time: 13 minutes total Makes 1-1/2 cups sauce

1/2 cup chopped onion

tablespoons oil 1 can (14-1/2 oz.) tomatoes 1 tablespoon sugar

teaspoon cinnamon

1/2 cup dark raisins, plumped

1/4 teaspoon cumin

1 teaspoon salt 1 tablespoon green chilies,

chopped

1/2 cup almonds, sliced

Add almonds and stir

To prepare skillet, saute onion in oil. Add

other ingredients except the almonds, bring to boil at HI setting turn to 3 and simmer 30 minutes.

Stir occasionally. Add almonds and

serve. Makes 1 1 / 2 cups sauce.

Eye Ste&s

Sauce

1/4

cup hot water

Conventionally:

Pica-

In 9“

all

Gtiled

Spareribs

tith

Barbecue Bourbon Sauce

Preheat: HI-5 minutes Cook: 9-60 to 80 minutes Makes 3 to 4 servings

Non-stick coating spray or oil 3 pound spareribs, cut in

individual serving pieces

Prepare grates with non-stick coating or spray or oil before preheating.

Parboil on surface unit 5 minutes, at HI; then remove from water and place on grill, meat-side down. Cook 50 minutes at HI, turning ribs over every 20 minutes. Brush with sauce below and continue cooking

15 to 30 minutes, turning over every 5 minutes. Remove from grill and brush with sauce before serving.

Barbecue Bourbon Sauce

1/4 cup oil

1/4

cup bourbon 2 tablespoons soy sauce 1 teaspoon

teaspoon

1/8

teaspoon pepper

In small mixing bowl, mix all ingredients until well blended. Makes 1/2 cup sauce.

Worcestershire

garlic

powder

sauce

Vegetable

This vegetable stuffing can also be used for fish and poultry.

Preheat: HI—5 minutes Cook: HI—24 to 26 minutes Serves 6 to 8

4 medium zucchini (6-7 oz. each)

Preheat grill 5 minutes at HI setting. Cut off stem end of each zucchini and cut in half lengthwise. Scoop out seeds and pulp.

Vegetable Stuffing

1/2 cup onion,

1/2 cup carrots, finely grated

1/2 cup mushrooms, finely chopped 1/4 cup parsley, finely minced 1/2 cup fine dry bread crumbs 1/2 cup melted butter

1 egg, beaten 1 tablespoon lemon juice

1/2

teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded cheddar cheese

in large bowl, mix onion, carrots, mushrooms, parsley, crumbs, butter, egg, lemon juice, salt, pepper and cheese, Fill zucchini halves with mixture and wrap each with foil, sealing tops. Place stuffing side up on preheated grill.

Cook 24-26 minutes at HI setting.

Sttied

finely

Zucchini

chopped

Page 22

Automatic

~mer

and Clock

The Automatic Timer and Clock on your range are helpful devices that serve several purposes.

To Set the Clock

Push in the center knob

Minute Timer and turn knob in either direction to set the Digital Clock numerals to the correct time.

(After setting the Clock, let the knob out, and turn the Minute Timer pointer to OFF. )

of the

To Set the Minute Timer

The Minute Timer is the large dial to the left of the Digital Clock. Use it to time all your precise cooking operations. This dial also sets or changes the Digital Clock.

SET THE MINUTE TIMER,

turn the center knob clockwise,

without pushing in,

reaches number of minutes you wish to time (up to 60).

until

pointer

~me

Bake Uses

Automatic

Using the Automatic Timer, you

can TIME BAKE with the oven

starting immediately and turning off at the Stop Time set or you can 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

%lf-Clean

Automatic

The self-cleaning function on your range uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately, or delay the cleaning. By setting the Start and/or Stop Dials you may choose to begin immediately or clean at low energy times during the night. Full explanations of setting Start and Stop Dials for self-cleaning are

described on pages 30 and 31.

~mer

24.

Uses

~mer

Questions and Answers

Q. How can I use my Minute Timer to make my surface cooking easier?

Your Minute Timer 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 you can’t see any steam.

Must the Clock be set on

correct time of day when I wish

to use the Automatic Timer for baking?

A. Yes,

or Stop dials to turn on and off at set times during timed functions.

during oven cooking? A. The Minute Timer

during any cooking function. The Automatic Timers (Start and Stop dials) are used with TIME BAKE and SELF-CLEAN functions.

Q. Can

I’m Time Cooking in the oven? A. No.

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

if you wish to set the Start

Can I use the Minute Timer

can be used

change the Clock while

The Clock cannot be changed

Page 23

Using Your Oven

Before

1. Look at the controls. Be sure

you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2. Check oven interior. Look at the shelves. Take a practice run at

removing and replacing them properly,

to give sure, sturdy support.

3. Read over information and tips that follow.

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

with your range.

Oven

UsiW

Your Oven

Controk

Oven Interior Shelves

The shelves are designed with locks so that when placed

on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing

food on them. TO REMOVE shelves from the

oven, lift up

forward with stop-locks along top

of shelf supports.

shelf is cool before touching.

TO REPLACE shelves in oven,

insert shelf with stop-loch resting on shelf supports. Push shelf toward rear of oven; it will fall into

When shelf is in proper position,

stop-locks on shelf will run under shelf support when shelf is pulled forward.

food from or placing

rear of shelf, pull

Be certain that

stop-

correctly

place.

Shelf Positions

Oven Li@t

The light comes on automatically when the door is opened. Use switch on front of door to turn off when door is closed.

light

on and

The controls for the oven are marked OVEN SET and OVEN

TEMR OVEN SET has settings for

BAKE, TIME BAKE, BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN temperature you set, from WARM

(150°F.)

at CLEAN

The Oven Cycling Light

until the oven reaches your 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 more than about 10 minutes. Preheat the oven Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put fd in

tie

TEMP

maintains the

to BROIL

(880°F.).

ody

oven promptly

(550°F.)

atir

and also

glows

when necessary.

light goes out.

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.

Page 24

Baking

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 oven it replaced.

How to Set Your Range for Baking

Step 1:

certain to leave about 1 inch space between pans and walls of oven for good circulation Close oven door. During baking, avoid frequent door openings to prevent undesirable results.

Step

BAKE and OVEN TEMP knob to temperature on recipe or in Baking Guide.

Step

at minimum time on recipe. Cook

longer

and rcmove foods.

How to

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times

Place food in oven, being

of heat.

2: Turn OVEN SET knob to

3: Check food for doneness

necessary. Switch off heat

~me

Bake

that you set. Examples of Immediate

Start (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 off at a preset

stop time) will be described.

How to Set Immediate

N~E:

sure the range clock shows the correct time of day.

Immediate Start is simply setting oven to start baking now and turn

off at a later time automatically.

Remember, foods continue cooking

after controls are off.

Step 1:

knob on STOP dial and turn pointer

to time you want oven to turn off;

for example

should be at the same position as

the time of day on clock.

Step

TIME BAKE. Turn OVEN TEMP

knob to oven temperature, for example

immediately and time you have set.

Before beginning, make

To set Stop Time, push in

2: Turn OVEN SET knob to

Stirt

6:00.

The Start Dial

250°F.

The oven will start

will

stop at the

How to Set Delay Start and Stop

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

later time

‘u

❑

[mmq

Step 1:

on START dial and turn pointer to time you for

Step

knob on STOP dial and turn pointer to time you want oven to turn off, for example recipe hours of baking time.

N~E:

later than time

and Start dial.

Step

TIME BAKE. Turn OVEN TEMP knob to 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.

N~E:

Delay Start, Oven Cycling Light and Oven “On” lights come on immediately and go off when the

oven turns off.

To set start time, push m knob

wdnt

oven to turn on,

exdmple

2: To set Stop Time, push in

3: Turn OVEN SET knob to

330

6:00.

This means your

called for two and one-half

Time on Stop Dial must be

shown on range clock

250°F.

or recommended

When setting

oven for

“

Page 25

Bating Guide

Aluminum pans conduct heat

quictiy.

For most conventional baking, light, stiny finishes generally give best results. They prevent

overbrowning in the time it takes

for heat to cook the center areas. Dull (satin-finish) bottom surfaces

of pans are recommended

for

cake

pans and pie plates to be sure those

areas brown completely.

Food Bread

Biscuits

(k-in.

thick) Shiny Cookie Sheet

Coffee cake Shiny Metal Pan with Corn bread or muffins Cast Iron

Gingerbread Shiny Metal Pan with Muffins Shiny Metal Muffin Pans

Popovers Quick loaf bread Metal

Yeast bread (2 loaves) Plain rolls Shiny Oblong or Muffin Pans

Sweet rolls Shiny Oblong or Muffin Pans

Cakes

(without shortening) Angel food Jelly roll

S~onge

Cakes

Bundt

cakes

CuWakes Shiny Metal Muffin Pans

Fruit cakes Metal or Glass Loaf Layer Shiny Metal Pan with Layer, chocolate Shiny Metal Pan with

Loaf

Brownies Metal or Glass Pans Drop Cookie Sheet Refrigerator Cookie Sheet Rolled or sliced Cookie Sheet

Fruits, Other Desserts

Baked apples Glass or Metal Pan Custard

Puddings, Rice and Custard Casserole

Pies

Frozn

Meringue Spread

One crust Two crust Glass Pastry shell

Miscellaneous

Baked potatoes

Scallo~d

dishes

Souffles Glass

Container Position

satin-finish bottom

satin-finish bottom Deep Glass or

Metal or Glass Loaf Pans

Aluminum Tube Pan Metal Jelly Roll Metal or Ceramic Parr

Metal or Ceramic Pan

Ttsbe

satin-finish bottom

satin-finish bottom Metal or Glass Loaf Pans

Glass Custard Cups or Casserole (set in pan Glass Custard Cups or

Foil Pan on Cookie Sheet

Glass or Satin-finish Glass

Set on Oven Shelf Glass

or Glass

Cast Iron Cups

or Glass Loaf Pans

~rr

Pan

crust edges

or Satin-finish Metal

Satin-finish Metal

Metal Pan

hot water)

Metal

2. Dark or non-shiny finishes, glass and

Pyroceram@

cookware, generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat

25°F.

if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for foods

Shelf

B, C 400°-4750 B, A 350”-400°

B B

A, B 400”-425°

B B

A, B A, B

B, A

A, B

A, B n5Q-3w0

B B

B, C 325°-3500 B, C 350°-4000 B, C B, C 375”-4w0

A, B, C

B B

B, A 325” -350°

B 400°-4250

A, B, C A, B, C

Oven

Temperature

400”-450°

350°

375°

350°-3750 375” -425°

375°-4250

350°-350

325°-3750

375°-4w0

325”-350°

325°-3500 350°-3750

350°-3750

350°

400”-425°

350°-4m0

300°-3500

325°

400”-425°

400°-425”

450”

325”-4W0 60-90 Increase time

325°-375”

300°-3500

which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Time,

Minutes Comments

15-20 20-30

2040 45-55

20-30 45-60 mix, or bake at

45-60

45-W

10-25

20-30

30-55

10-15 45-60

45-65 20-25

2-4 hrs.

20-35

25-30 40-60

25-35

10-20

6-12 7-12

30-60 30-60 Reduce

50-90 with custard base 80 to 90 minutes.

45-70

15-25 To

40-60 Custard fillings require lower 40-60

12-15

30-60 30-75

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan

Decrease about 5 minutes for muffin

350°F.

then at Dark metal or glass give deepest

browning. For thin rolls, Shelf B maybe used. For thin rolls, Shelf B may be used.

Two-piece pan is convenient. Line pan with

Paper liners produce more moist crusts. Use

3W°F. and Shelf B for small or

individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp.

25°F. to 50”F.

temp.

custard. Cook bread

Large pies use time.

quickly brown meringue, use

4W°F.

for 8 to 10 minutes.

temperature, longer time.

or sire.

forcrispcrost.

450°F.

for 25 minutes,

for 10 to 15 minutes.

waxd

paper.

for more browning.

300°F.

for large

or rice pudding

400”F.

and increase

for

large amount

Page 26

Roasting

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

to your meat.

Roasting is really a baking procedure used for meats. Therefore,

oven controls are set to BAKE. (You

may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1:

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

broiler pan with aluminum foil when

using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during

cooking. Avoid spilling these

materials on oven liner or door.

Step

2: Place in oven on shelf in

orB

position. No preheating is

necessary.

Step

4: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired, remove roast from oven at 5° to

10°F.

less

than temperature on guide.

N~E:

You may wish to use TIME BAKE, as described on page 24, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore

. . .

should be

removti wnen

. . . . . .

the

aeslrea

internal temperature has been reached.

For Frozen Roasts

●

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

●

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Questions & Answers

Q. Is it necessary to check for doneness with a

Checking the finished internal

temperature at the completion of

cooking time is recommended.

Temperatures are shown in Roasting Guide on opposite page. For roasts

over 8 pounds, cooked at

with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why

is my roast crumbling

when I try to carve it?

Roasts are easier to slice if allowed to 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, 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?

Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey?

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

mat

thermometer?

cool

10 to 20 minutes

only

for very small

foil

will steam the

300°F.

allows

the

Step

3: Turn OVEN SET to BAKE

and OVEN

TEMP

325°F.

poultry may be cooked at for best browning.

Small

375°F.

—

Page 27

Roasting Guide

Roasting

Position oven shelf at B for 3. Remove fat and drippings as

small-size roasts (3 to 7

Ibs.

) and

at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff

just before roasting. Us;

~oultrv

mea;

until

probe for more accurate doneness. Control signals when food has reached set temperature. (Do not place probe in stuffing. )

necessary. Baste

Standing time recommended for roasts is to firm

10t020 tinutes

up and make it easier to carve. Internal temperature will rise about 5° to temperature rise, if roast from oven at 5° to than temperature on guide.

as desired.

to allow roast

10°F.;

to compensate for

desir~d,

remove

10°F.

less

Frozen roasts can be

conventionally roasted by adding

10 to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes

per

pound for roasts under 5 pounds.

Defrost poultry before roasting.

Oven

Tvoe Nleat

Tender

cuts;

rib, high quality sirlnin tip,

top round*

rump

Lcg or

Lamb

Veal shoulder. Pork loin, rib

Ham. precooked

Ham. raw

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

bone-in shoulder*

leg or

loin*

shoulder*

temperature

325”

325°

325° 325° 325°

325°

Doneness

Rare: Medium:

Well Done:

Wre:

Medium: Well Done:

Well Done:

To Warm:

Well Done:

Approximate Roasting Time,

in Minutes per 3 to 5-lbs.

24-30 30-35 35-45

21-25 25-30 24-28 30-35

35-45 35-45

10 minutes per pound (any weight)

Under 20-30

10-lbs.

~und

6 to

18-22 22-25 28-33

20-23 28-33

30-40 30-40

10 to

17-20

8-lbs.

15-lbs.

Internal

Temperature “F

130°-1400

150°-1600

170°-1850

130°- 140° 150°-1600

170°-1850 170°-1800 170°- 180” 125°-1300

160°

185°-1900 185°-1900

thigh:

185°-1900

Page 28

Broiling

Broiling is cooking food by intense

radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1:

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step

in range. Always use rack so fat drips

into broiler pan; otherwise juices may become hot enough to catch fire.

Step

shelf position as suggested in Broiling Guide on opposite page. Most broiling is done on C position, but

if your range is connected to volts, you may wish to use higher position.

If meat has fat or gristle near

2: Place meat on broiler rack

b-roiler

pan which comes with

Wsition

shelf on recommended

208

Jtep

6: Turn food only once during cooking. Time foods for first side per Broiling Guide.

Turn food, then use times second side as a guide to 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, and leave pan outside oven to cool during meal for easiest cleaning.

given

for

p~eferred

Use of Aluminum Foil

Questions &

Q. Why should I leave the door ajar when broiling chicken?

A. Chicken is the only

recommended for closed-door broiling. This is because chicken is relatively thicker than other foods

bro~.

you more heat in the oven which allows

chicken to cook evenly throughout. Q. When broiling, is it necessary

always

A. Yes. Using the rack suspends

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices

are protected by the rack and stay

cooler, thus preventing excessive

spatter and smoking. Q.

Should I salt the meat before

Closing the door holds

use a rack in the pan?

Answem

food

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.

Step

4: Leave door ajar a few inches

(except when broiling chicken). The door stays open by itself, yet the proper temperature is maintained

in the oven.

Step

5: Turn both OVEN SET and OVEN Preheating units is not necessary. (See notes in Broiling Guide. )

TEMP

knobs to BROIL.

1. If desired, broiler pan may be

lined

with foil and broiler rack may be covered with ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY BROILER RACK, AND SLIT FOIL ~ CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch

2. DO NOT place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

foil

for broiling.

fire.

Why are my meats not turning

out as brown as they should? A. In some areas, the power

(voltage) to the range maybe low. In these cases. unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. for longest period of time indicated in the

Broiling Guide. Turn food

only once

Q. Do I need to grease my broiler rack to prevent meat from sticking?

du~ng

Dreheat

broiling.

the broil

Broil

A. The broiler rack is designed to

reflect broiler heat, thus keeping the surface cool enough to prevent

meat sticking to the surface.

However, spraying the broiler rack

lightly before cooking with a

vegetable cooking spray cleanup easier.

will

make

Page 29

Broiling Guide

Broiling

Always

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

2. Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.

3. For steaks and chops, evenly around outside edges of meat.

Food Bacon

Ground Beef

Well Done

Beef Steaks Rare

Medium Well Done

Rare Medium (2 to Well Done

Chicken

Bakery Products

Bread (Toast) or 2 Toaster Pastries

English Muffins

bbster

Fish

Ham Slices l-in.

(precooked)

Pork Chops

Well Done

kmb Cbops

Medium Well Done

Medium Well

Wieners

precooked sausages, bratwurst

use broiler pan and rack

Tails

8-02. each)

Done about

and similar

slash

fat

Quantity and/or Thickness

Ih-lb.

(about 8

thin slices)

l-lb.

patties)

‘/2

to %-in. thick

l-inch thick

(1 tO

Ifi-lbs.)

Ifi-in. thick

2Yz-lbs.)

whole

(2 to

2%-lbs.),

split lengthwise

to4

slices

1 pkg. (2)

2 (split)

2-4

l-lb.

fillets % to

I/z-in.

thick

(IA

inch)

2 (1-in. thick) about 1

lb.

2 (1 inch) about 10 to 12 oz.

(1%

inch) 1 lb.

l-lb. pkg. (10)

To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

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

Shelf

Position

c c c

c c

B 17

First Side Second Side

Time, Minutes

7 9

Time, Minutes

25 35

Y2-2

3-4

13-16

turn

10 10

4-5

7 9

7-8

14-16

20-25

10-)5

~/2

D()

not

4-7

4-6

12-14

1-2

(wer.

6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

Frozen Steaks

can be

conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time

given in this guide

1 Y2 times per side.

8. If your range is connected to 208 Volts, rare steaks may be broiled by preheating broil heater and

positioning the oven shelf one position higher.

Comments

Arrange in single layer.

Space evenly.

Up to 8 patties take about same time.

Steaks

less than 1 inch cook through before browning. Parr frying is recommended.

Slash fat.

Reduce times side for cut-up chicken. Brush each side with melted butter. Broil with down first and broil with door closed.

Space evenly. Place Englisb 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 desired. Preheat broiler

Increase times 5 to 10 minutes per side

for

1 ‘/2-inch thick or home cured.

Slash fat.

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

about

5 to 10 minutes per

increase browning.

skm

.—

Page 30

Operat@

the

*M-CIG

@en

Before Setting Oven Controls, Check These

Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven. (Oven shelves may be left in oven. Note: Shelves will discolor after the self-clean

Step

Wipe up heavy soil on oven bottom.

A. Oven Front

B. Oven Door Gasket C. Openings in Door D. Oven Light

Step 3: Clean spatters or spills on oven front

frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to

run down through openings in top of door (C). Never use a commercial oven cleaner in and around

cleaning oven.

Step

Close oven door and make sure oven

light (D) is off.

Caution:

trim rings around the surface units should never be cleaned in the self-cleaning oven.

cycle.)

Fra;e

self-

Chrome drip pan/

How to Set Oven for Cleaning

Step 1: Turn

OWN

SET and

TE~

knobs to CLEAN. Controls

will snap into

the CLEAN location is reached.

find

OWN

position when

Step

2: Slide the LATCH HANDLE to the right as far as it will go.

..--, \\\*\

Step3:

Set the automatic oven timer:

●

‘

mmm

ma:

‘

●

Make sure

and the START

time of day. When the START knob is pushed in and turned, it will

“pop” into place when the time

shown on the range clock is reached.

● Decide on cleaning hours

necessary.

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

●

Add these hours to present time of day, then push in and turn STOP dial clockwise to this desired stop time. CLEANING light glows, showing cleaning is starting.

The LOCKED light will glow,

indicating oven is hot and the door cannot be opened. Oven door and window get hot during self-cleaning. DO NOT

both the range clock

did

show the correct

~UCH.

—

Page 31

Follow These Steps after SeIf-Cleaning

After cleaning is complete, the oven door will stay locked until the oven cools and the LOCKED light goes off. This takes about 30 minutes.

Step 1:

When LOCKED light is off, the LATCH HANDLE to the left as far as it will go and open the door.

Step

Turn OVEN SET knob to OFF.

Step

Turn OVEN TEMP knob to WARM.

NOTE: To start and stop cleaning at a later time than

push in and turn START dial to time you wish to start. Add the hours needed for cleaning to this “start” time, then push in and turn STOP dial to this desired “stop” time. Oven will automatically turn on and off at the set times.

shown on clock,

slide

Questions and Answers

Why won’t my oven clean

immediately even though I set

all

the time and clean knobs

correctly?

Check to be sure your START

dial is set to the same time as the

range clock. Also check to be sure LATCH HANDLE is moved

to the right. Q.

If my oven clock is not working, can I my oven?

A. No.

Timer uses the range clock to help start and stop your self-cleaning cycle.

cleaners on any part of my self-cleaning oven?

A. No

be used around

oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically

cleaned.

around the oven door?

A. No,

taken not to rub, this gasket.

oven, the LOCKED light came on and LATCH HANDLE. Why?

A. After

temperature bakings or broil the LOCKED The oven door self-cleaning while the LOCKED

light is on. If this happens, let the oven cool until the LOCKED light goes off. Then the oven door can be latched for self-cleaning.

smoking occurs during cleaning? A.

and you should switch the OVEN SET knob to OFF. to

Your Automatic Oven

Can I use commercial oven

cleaners or coatings should

Can I clean the Woven Gasket

this gasket is essential for

good oven

After having just used

could not move the

several

What should I do if excessive

This is caused by excessive soil,

rid

room of smoke. Allow the

still

self+lean

any

part of this

seal and

care must be

damage or move

continuous

light

may come on.

can’t

be latched

Open windows

the

high-

ings,

for

oven to cool for before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal? A. Yes. This is the metal heating

and

cooling during both the

cooking and cleaning functions. Q.

Should there be any odor

during the cleaning? A. Yes, there

during the first few cleanings. Failure to wipe out excessive soil

might also cause an odor when

cleaning. Q.

What causes the hair-like lines on the enameled surface of my oven?

A. This is a normal condition, resulting from heating and cooling

during cleaning. They do not affect

how your oven performs.

Why do I have ash left in my

oven after cleaning? A. Some types of soil will leave

a deposit which is ash. It can be removed with a damp sponge or cloth.

Q. My oven shelves do not slide easily. What is the matter?

A. After many cleanings, oven shelves may become so clean they

do not slide easily. If

shelves to slide more easily,

dampen fingers with a small

amount of cooking oil and rub lightly over sides of shelf where

they contact shelf supports. Q.

My oven shelves have become gray after the self-clean cycle. Is this normal?

A. Yes.

the shelves may lose some

and discolor to a deep gray Q.

while the oven is self-cleaning?

A. Yes.

cleaning, you can use the cooktop

just as you normally do.

After the self-clean cycle,

Can I cook food on the

While the oven is

at least one hour

maybe a slight odor

you wish

luster

color,

cooktop

self-

Page 32

Care and Cleaning

Proper care and cleaning are important so

you efficient and satisfactory service. Follow these directions carefully in caring for your range to assure safe

%rcelain

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

CleaniW

The area under the range 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 into close.

your range will give

and

proper maintenance.

Enamel

Under the

Mnfih

RaWe

Removable Oven Door

To REMOVE door.

position, or where

catch slightly. Grasp door at sides;

lift door up and away from hinges. To REPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

oDen

yo~

feel hinge

to BROIL

Oven Vent Duct

Your oven is vented through a located directly above the oven door. Clean the grill often.

grill

Lamp Replacement

CAUTION: Before replacing

your oven lamp bulb, the electric at the breaker panel.

lamp cover and bulb cool completely before removing or replacing them.

The oven lamp (bulb) is covered with a

held~n

wire. Remove oven door, if desired, to reach cover easily.

remove:

● Hold hand undercover so it

doesn’t fall when released. With fingers of same hand, back wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS ~ REMOVE COVER.

●

Replace bulb with 40-watt home

appliance bulb.

wwer

mainfuse or cir;uit

Be sure to let the

glass

removable cover which

place with a bail-shaped

dsconnect

for

your

firmly push

Wnge

To replace cover:

●

Place it into groove of lamp receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover

fitiy.

Be certain wire bail is

in depression in center of cover.

●

Connect electric power to oven.

Page 33

Plug-In Surface Units

Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire.

To make cleaning easier, the plugin surface units are removable.

Lift a plug-in unit about 1“ above the trim ring—just enough to grasp and you can pull it out.

Do not lift a plug-in unit more than

1!’

If you do, it may not lie

flat on the trim ring when you

plug it back in. Repeated lifting of the plug-in

unit more than 1“ above the trim ring can permanently damage the

recephcle.

Caution: Be sure all controls are

turned to

OFF and surface units are cool before attempting to remove them.

After removing a plug-in unit, remove the drip pan/ring under the unit and clean directions in the Cleaning Guide on

page 35. Wipe around the surface unit opening. Clean the area below the unit. Rinse all

washed areas with a damp cloth

or sponge.

~taccord[ng to

th~

edges of

it—

Receptacle

Terrninals-””””””a ~

Drip Pan/Ring

To replace a plug-in unit:

● Place the drip pan/ring into the

surface unit cavity found on top of the

cooktop so the unit receptacle

can be seen through the opening in the pan.

●

Insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle.

. Guide the surface unit into place

so it fits evenly into the trim ring.

CAUTION

Do not attempt to clean plug-in

surface units, plug-in griddle or

grill heating units in an automatic

● Do not immerse plug-in surface

units in liquids of any kind.

●

Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean,

or in any way repair the plug-in receptacle.

adj[~st

Mjusting

Oven

Therm-t

Use time given on recipe when cooking first time. Oven thermostats,

in time, may “drifi” 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 SETTING,

BEFORE MAKING ANY

ADJUSTMENT.

To increase temperature, turn

toward HI; to decrease turn toward

LO. Each notch changes temperature

10 degrees.

To adjust oven thermostat:

Pull off knob. Loosen both

screws on back of knob.

2. Move pointer one notch in desired direction. Tighten screws.

3. Return knob to range, matching flat area of knob to

shafi.

Recheck oven performance before making an additional adjustment.

Page 34

Cleaning Guide

N~E: bt

range/oven parts cool before touching or handling.

PART

Reflector

Grease Collector and Shield

Grates

Griddle

Bake Unit and Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Ou@ide

Glass Finish

MATERIALS TO USE

Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring

● Chrome Polish

●

Warm, Soapy Water

● Plastic Scouring Ball

● Warm, Soapy Water

● Plastic Scouring Pad

●

Warm, Soapy Water

●

Soft Cloth

● Plastic Scouring

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water

Pad

GENERAL DIRECTIONS

Let grill heater and reflector

Retlector

may be cleaned in self-cleaning oven if excess grease and residue are

COOI.

Remove grill heater and lift

out

reflector. removed, or by hand using one of the materials at left. Never usc steel

with aluminum clement prongs.

Do not clean in self-cleaning oven.

Do not usc abrasive cleaners.

woo]

or abrasive cleaners. For easier cleaning, pan may be lined

foil,

but be sure to notch foil so it doesn’t touch plug-in heating

Do not clean in self-cleaning oven.

Can be cleaned in dishwasher.

Do not clean in dishwasher. Dry terminals.

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated, NOTE: Bake unit is hinged and can be lifted gently to clean oven floor.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool. ) Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash; scour if

ncccssary.

Rinse and dry. OPTION: Clean pan and rack in dishwasher.

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

sure to match flat area on knob and shaft.

Clean outside of cooled black glass door with a glass cleaner that does not contain ammonia, Wash other 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 surface of glass while cleaning,

Metal, including Chrome Side Trims and Trim Strips

Porcelain Enamel Surface*

Inside Oven Door*

Oven Gasket*

● Soap and Water

●

Paper Towel

● Dry Cloth

●

Soap and Water

●

Soap and Water

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool, abrasives. ammonia, acids.

[he

finish.

Avoid

cleaning powders or harsh abrasives which may scratch the enamel.

or commercial oven cleaners which may damage

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right

For other spills, such as fat smatterings, etc.. wash with soap

away.

When the surface has cooled, wash

and

rinse.

and

water when

cooled and then rinse. Polish with a dry cloth. Clean ONLY the door liner outside the gasket. The door is automatically

cleaned when the oven is in the self-cleaning cycle. If spillover or spattering

should

occur in cooking, wipe the door with soap and water, DO

NOT

rub or

damage gasket.

Avoid

getting ANY cleaning materials on the gasket,

Page 35

PART Oven Liner

Shelves (See

Self-Cleaning

Oven Directions)

MATERIALS TO

●

Soap

and Water

●

Soap and Water

USE

GENERAL DIRECTIONS

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly.

Shelves can be cleaned in Self-Cleaning oven or dishwasher, or hy hand,

using soap and water. Rinse thoroughly to remove soap after cleaning.

Storage Drawer

Soap and Water

For cleaning, remove drawer by pulling it all the way open, tilting up the front and then lifting the drawer out. Wipe with a damp cloth or sponge and replace the drawer. Never use harsh abrasives or scouring pads.

Calrod”

Surface Unit Coils and Grill Heater

Spatters and spills burn away when coils are heated. After meal, remove cookware from surface units and heat soiled units at HI. Let soil burn off about a minute and switch units to OFF. Try not to get cleaning materials on coils. If you do, wipe off with damp paper towel

before

DO NOT handle the unit before completely cooled. DO

attempt to clean the plug-in units in the self-cleaning oven.

immerse plug-in units in any kind of liquid.

wash in dishwasher.

Chrome-Plated Drip Pan/Rings

●

Soap

and Water

●

Stiff-Bristled Brush

●

Soap-Filled Scouring Pad

(Non-metallic)

Clean as described below or in dishwasher. DO NOT CLEAN IN SELFCLEANING OVEN–they will discolor. Wipe after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” spatters, use any or

all

cleaning materials mentioned. Rub lightly with scouring pad to

prevent scratching of the surface.

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration.

care being taken to not touch any hot portion of

the

oven. When the surface is cool, clean and rinse.

Spillovers

heating surface unit.

should be

wiped

up immediately, with

all

Page 36

Questions?

Use This Problem Solver

PROBLEM

OVEN

OVEN LIGHT

DOES

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

WILL

WORK

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the electrical outlet. The circuit breaker in your house has been tripped, or a fuse has been blown. Oven controls not properly set. Door left in locked position after cleaning.

Light bulb is loose or defective. Tighten or replace. Switch operating oven light is broken. Call for service.

OVEN SET knob not set at BROIL. OVEN Door not left ajar as recommended. Improper shelf position being used. Check Broiling Guide. Necessary preheating was not done. Food is being cooked on hot pan. Cookware is not suited for broiling. Aluminum foil on broil pan rack not fitted properly and slit as recommended.

OVEN SET knob not set on BAKE. OVEN Shelf position is incorrect. Check Roasting or Baking Guides. Oven shelf is not level. Incorrect

A foil tent was not used when

TEMP

knob not set at BROIL.

TEMP knob not set correctly.

coo-

or cookware of improper

nded

sti

is being

to slow down browning during roasting.

us~.

CALROD” SURFACE UNITS NOT FUN~IONING

PROPEWY

GNLL UN~ N~ FUN~IONING

PROPERLY

FOODS STICK TO OR

OR GMDDLE

GMLL

GMDDLE greasd

Surface units are not

Trim rings/drip pans are not set securely in the range top.

Surface unit controls are not properly set. Entire module is not plugged in properly.

Grill or Griddle Heat Unit not

Surface unit controls are not properly set. Elements of unit are not assembled Aluminum foil

Griddle was not pre-seasonal before

before cooking, Food being cooked with too high heat setting.

Nonstick coating of griddle has been damaged by use of sharp instruments

or abrasive cleaners.

plu~ed

usd

to line drip pan in contact with electrical contact.

in solidly.

plu~d

in solidly.

comtly.

first

use. Surface of grill or griddle was not

Page 37

PROBLEM

POSSIBLE CAUSE

AND

REMEDY

EXCESSIVE SMOKE FROM GRILLED MEATS

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON’T

LA~H

High air-flow vent hood is not being used. Accumulated grease in drip pan or food soils on grate are causing excess smoke. Fats were not trimmed from meats prior to cooking.

Automatic time dial/dials not set or not set properly. The STOP dial must be set and advanced beyond the time noted on oven clock.

The

S~P

dial was not advanced for long enough. Both OVEN SET and OVEN A thick pile of

could have insulated the area from further heat. Latch not moved to the right.

~rn

OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won’t latch. To cool oven, open door wide, then Latch can be moved.

OVEN SET knob must beat CLEAN or OFF before Latch can be moved.

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

800.626.2000

consumer information service

spillover,

TEMP

knobs must be set at CLEAN setting.

when cleaned, leaves a heavy layer of ash in spots which

Page 38

Notes

Page 39

If You Need Service

To obtain

on the back page of this book. We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to

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

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

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

service, see your warranty

for further help.

solve

the problem.

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, Kentucky 40225

Major Appliance

Consumer Action

20 North Wacker Drive Chicago, Illinois 60606

Panel

Page 40

YOUR HOTPOINT RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS

COVERED “

FULL ONE-YEAR WARRANTY

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

any part of

because of a manufacturing defect.

Servicetripstoyourhometo

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

● improper installation.

the

range

Center@

that fails

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for HOTPOINT FACTORY SERVICE, GENERAL FACTORY SERVICE or HOTPOINT CUSTOMER CARE@ SERVICE.

. Replacement of house fuses or resetting of circuit breakers.

. Failure of the product if it is used for other than its intended purpose

or used commercially.

. Damage to product caused by accident, fire, floods or acts

of God. WARRANTOR IS

FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

Care@

ELECTRIC-HOTPOINT

NOT

RESPONSIBLE

Some

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

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

Parr

No,

164

D1352P159

Pub. No. 39-4608

8-88

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

Rsn8GJ

RSn9GJ