Hotpoint RS46J, RS47GJ, RB536J, RB525GJ, RA511J User Manual

Howto

g thebestfrom

AluminumFoil
Anti-TipBracket

ADDlianceRegistration
C~hningTips-

Care and Cleaning
Clock/Timer

Energy-SavingTips

Features
InstallationInstructions

I

1 Leveling

Modeland SerialNumbers
Oven

Baking, Baking Guide
~roi]ing, BroilingGuide ~o>z!

Control Settings
Door Removal

Light; Bulb Replacement 15,22
Roasting,RoastingGuide 18>19

Thermos@tAdjustment
VentDuct

———

20

3,5

22-24

14

6-9

15-21

16,17

15

22

23
22

useandcareof

—

2

5

5
5

2

models

—.._

‘; -)

Problem Solver
ReDairService

Safety Instructions
Sur-faceCooking

25

27

3,4

10-13

Readthisbookcarefully.

Itisintendedtohelp youoperate
andmaintainyour new ra~lge

properly.

Immediatelycontactthe dealer (or
builder)d~atsoldyoutilerange.

Keepithandy

for answersto your

questions.

If youdon’tunderstandsomething
or needmore help, write (include
yourphonenumber):

ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY 40225

writedownthemodel

YOU’11findthem on a label on
the front ofthe range behindthe

ovendoor.

These numbers are also on the
Consumer Product Ownership
RegistrationCard that came with

yourrange. Beforesendingin this
card, please write these numbers
here:

Checkthe Problem Solveron

page25.It listscausesof minor

operatingproblemsthatyoucan

correct yourself.

Model Number

Serial Number

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

,

I

2

ANTI-TIPbracketsuppli~. To

.._.-—-—... ... --

..————-----.

check if tie bracketis inswd
andengagedproperly,removetie
drawer (on modelssoequipped)
and inspecttie rear levelingleg.
Make sure it fits securelyinto
tie slotintie bracket.

For modelswithouta storage

drawer,carefilly tip @erange
forwardto checkif tie ANTI­TIP bracket is engaged witi tie
Ievelhg leg.

If you pull the rangeoutfrom tie
waflforany reason, makesure
tie rear leg is re~rned toits
positionin tie bracket when you
push he rangeback.

.

..

.,

.-

.

.--—----.-—.-.—.-.—-...... . ..

-.

_..

. .

...

call Setfle intoSoitfloor ioverings

such as !cushion@d vinylor

{:arpeting.

When movingthe range
on thistypeof flooring, use care,
andit is recommended that these
simple and inexpensiveinstructions

be followed.

The rangeshouldbe installedon
a sheetofplywood (or similar
material)as follows:men the

floor coveting endsat $hefront of

the mnge, the area that the range
willreston shouldbe built up with
pIywoodto the samelevelor higher

thanthe floor covering.This will
allowthe rangeto be moved for
cleaningor servicing.

~~~ velingscrewsare located on

‘-ach corner of the base of the

Q

range. Removethe bottom drawer

(onmodels so equipped) and you

can levelthe range on an uneven
floor with the use ofa nutdriver.

To

remove drawer, pull dra’wer-

Qzlt all the way, tilt up the front

and talfe it out.ToK’eplaee

drawer, insert gliciesat back of
~~r~lverbeyondstop on range glides,

Ljft drawer if necessary to insert

easily.I.et front of drawer down,

then “push in to close.

* Use cookwareofmediumweight

alumIinum,with tight-fittii~gcovers,
andflat bottomswhich completely
covertheheatedportionofthe
surfaceunit.

@Cook fresh vegetableswith a
minimum.amountofwaterin a
coveredpan.

@Watchfoodswhenbringingthem
quicklyto tooting temperaturesat

HIGH heat. When foodreaches
cookingtemperature, reduceheat

immediatelyto lowestsettingthat
willkeep it cooking.

* Use residud heat with surface
tooting wheneverpossible. For

e-pie, w-hencookingeggsin the
shell, bring water and eggsto boil,
thenturn to OFF positionand
coverwith lid to completethe
cooking.

@Use correct heat for cookingtask:

HIGH—tostart cooking (iftime
allows,do not useHIGH heat to
start).

MEDIUM HI—quickbrowning.
MEDIUM—slowfrying.

LOW—finishcooking most
quantities, simmer—double

boiler

heat, finish cooking, and special
for small quantities.

WARM—tomaintain serving

temperature of most foods.
*Whe~Iboiling water for tea or

coffee, heat only amount needed.
1$is not economical to boil a
container full of water for one
or two cups.

OveaCoo]iimg

Preheatoven o131ywhen

@

necessary.Idost foods will cook
satisfactorilywithoutpreh~ating.
if youfindpreheatingis ncc~ssary,
watchthe indicatorIight,and put
foodinovenpromptlyafterthe
lightgoesout.

@Alwaystirn ovenOFF before
removingfood.

@During baking, avoid frequent

door openings.Keep door open as

shorta time as possibleifit is

opened.

@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,othervegetables,and

somedessertswill cooktogether

with a main-dish casserole,~meat

loaf, chickenor roast. Choose

foodsthatcook at the same
temperature and in approximately

the same time.

@Use residual heat inthe oven
wheneverpossibleto finish
tooting casseroles, ovenmeals,
etc. Also add.rollsoxprecooked
desserts to warm oven, using
residualheat to warm them.

..

-

—-—--—-—-

—-——.—v....

r_——

..O 1

“..-

.

o

*

**

+

.,

Modelsm5m, M5UJ

*One su~ace unit ON indicator light on

Rfi5-ilJ, 4
unit control)

*“No oven light on RA511J

onRA513J(one over each surface

,/
@

1 Modeland SerialNumbers
2 SurfaceUnitControls
3 “ON” IndicatorLight/Lights

forSurfaceUnits
4 OvenSetControl
5 OvenTernpControl

6 OvenCyclingLight

Model

RB524J

@

e

i

7 AutomaticOven Timer,

Clockand MinuteTimer

8 Stay-UpCalrod@SurfaceUnit

(,Mayberaisedbutnotremoved
whencleaningunderunit.)

9 Plug-InCalrod@SurfaceUnit

(May

be removedwhencleaning

underunit.)

10 Chrome-PlatedTrimRings

andPorcelainDripPans

11 Chrome-PlatedTrimRingsand

AluminumDripPans

I

12 OvenVentDuct(Locatedunder

rightrearsurfaceunit.)

I

13 OvenInteriorLight(Comeson

automaticallywhendooris opened.)

I

14 OvenLight Switch

I

15 BroilUnit

I

16 l~akeUnit(Maybe liftedgently

forwipingovenfloor.)

I

14

23 ] 3 6-in. 36-in.

23

22

22

22

22

15

4

@ @

4

e

36-in.

18-in.18-in. 18-in.

4

Q

3 6-in.

18-in.

e @

Clock&

MinaTlrner

3 6-in.

18-in.

2 6-in.
2 8-in.

Q

@

/ 17 OvenShelves

I 18 Ovei~SheifSup~~orts(LettersA, B, C and ‘

D

indicalecookingpositionsfor shelvesas

z-ecommcndedoncookingguides.)

1

20 StorageDrawer

I

I

j ~~

I

I I

2

Q

2

I

Q

I

—:

,

..

.

Model RS42J

(slide-In)

e

..

.

..

7

.,:

.{

-,

-.

a

.

.

..

}

] 2 SurfaceUnitControls

for SurfaceUnits

I

10
103 “ON” IndicatorLight/Lights

2

2

,

1 5 OvenTempControl

I

I

10 Oven VentDuct (Located under

11 OverIInterior Light (Comeson

I

I

L

12 Oven Light Switch

I 13 Broil Unil

14 Bake Unit (Maybe lifted gently

I

4 Oven Set Control

6 OvenCyclingLight
7 AutomaticOven Timer,

Clock and Minute Timer

8 S&y-UpCalrod” SurfaceUnit

(Maybe raised but notremoved

when cleaningunder unit.)

9 Chrome-Plated Trim Ringsand

AluminuinDrip Pans

right rear surface unit.)

automaticallywhen door is opened.)

for wiping oven floor.)

15

15

e

I

15
14

23 3 6-in. 3 6-in.

1$-in. 1$-in.

22

22

22

15

20

4

e

4

e

e

3 6-in.

18-in.

4

@

=.,

15 Oven SheIves

I

16 Oven Shelf Supports (Letters A, B,

D indicatecooking positionsfor shelves

as recommended on cooking guides.)

17 Broiler Pan and Rack
18 Storage Drawer
19 Anti-TipBracket

(See Installation Instrl]ctions)

1

“j

..-

C and

15
15

20
24

3,5

2

I

I

2

1)
1
,

,0

Yoursurfaceunits and controls

.——

—..

.....

aredesignedtogiveyouaninfinite
choiceofheatsetiingsforsurface
unitcooking.

AtbothOFF andHIGH positions,
thereis a slightniche so control

“clicks”atthosepositions;“click”

onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
wordsWARMafidOFF. In aquiet
kitchen,youmayhear slight
“clicking”sounds during cooking,

indicatingheatsettingsselected
arebeingmaintaind.

Switchingheatstohigher settings
alwaysshowsa quickerchangethan
switchingtolowersettings.

Step 1:Graspcontrolknoband
pushin.

Step 2: Turn either clockwiseor
counterclockwiseto desiredheat
setting.

Quickstartforcooking;
bringwatertobofi.

Fastfry,panbrofl;mair~ti
fastboilonlargeamount
offood.

Sauteandbrown; maintain
slowboilonlargeamou~~t
offood.

{;ookafierstartingat
HIGH; cook withlittle
waterincoveredpan.

WARM Steamrice, cereal;

maintainserving
temperatureofmostfoods.

NmE:

1. AtHIGH, MED HI, neverleave

foodunattended.Boiloverscause

smoking;greasyspilloversmay
catchfire.

2. AtWA~, LOW,meltchocolate,
butteronsmallunit.

control mustbe pushed in

only fromOFF position. when

control isin

than OFF, it maybe rotated
without pllshing in.

any position other

toset

Besureyouturn controltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANY heatonanysutiaceunit is on.

- -—--———----------,-

,,

————-..,.-_,..—.._.—__—”_.—-.,..

..—-——

1

..?

designedfor canningpurposes.Check

.

themanufacturer’sinstructionsand

recipesfor preservingfoods.Be

surecanner is fiat-bottomeda~]d
fits overthecenterofyourCalrod@

unit. Sincecanninggenerateslarge
amounts of steam, be carefulto
avoidburns from steamor heat.
Canningshouldonly bedoneon

surfaceunits.
Q. Can I cover my drip

foil?

No. Clean as recommendedin

A.

pans with

CleaningGuide.

In surface cooking of foodsother
than canning, the use of large­diameter pots (extendingmorethan

l-inch beyondedgeoftrim ring) is

notrecommended, However,when
canning with water-bathor
pressure canner, large-diameter

pots maybe used. This isbecause
l~oilingwatertemperatures (even

under pressure) are not harmfulto
cooktop surfi]cessurrounding
heating unit.

A. Cookwarewithoutflat surfaces
isnotrecommended. The lifeof

yoursurfaceunitcan be shortened
and the rangetopcan be damaged
from the highheat needed for this
typeofcooking.

Q. Whyam I notgettingthe heat

1need from my units even though
I have the knobs on the right
setting?

A. After turning surface unit off
and makingsure it is cool, check to
make sure that your plug-inunits
are securely fastenedintothe
surface connection.

observeFollowingPoints

incanning

1. Bring water to boil on HIGH

heat, then after boilinghas begun,
adjust heat to lowestsettingto
maintain boil (savesenergy and
best uses surface unit.)

2. Be sure canner fits overcenter
of surface unit, If your range does
not allowcanner to be centered on
surface unit, use smaller-diameter

pOtSfor goodcanningresults.

Flat-bottomed canners give best

3.

canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.

Canners with flanged or rippled
bottoms (often foundin enamelware)
are not recommended.

T,

~<~~~=j~

FAA

‘. ~~~~

1

——.-.. ..— .2&.K.7ti%==.—

lfil~w~~~

A. Becausethe s~lrfaceunitis
notflat. Make sure that

the“feet”

[e-mail]
tightlyin the rangetopindentation

andthe reflectorring is flat on the
rangesurface.

Q. whyis the porcelainfinishon

my cookware

A. If yousetyourCalrod” unit
higherthan requiredforthe
cookwarematerial, and leaveit, the
finishmaysmoke,crack, pop, or
burn dependingon the potor pan.

Also, a too highheatfor long

periods, and smallamountsof dry

food, maydamagethe finish.

4. When canning,use recipes from
reputablesources. Reliablerecipes
are availablefrom the manufacturer
ofyour canner; manufacturers of
glassjars for canning, such as Ball

and Kerr; and the United States
Department of Agriculture
Extension Service.

5. Remember, in followingthe
recipes, that canning is a process
that generates large amountsof

steam. Be careful while canning to

preventburns from steam or heat.

NOTE: If yourrange is being
operated on lowpower (voltage),
canning may take longer than
expected, eventhough directions
havebeen careful~yfollowed. The
process may be improved by:

(1)using a pressure canner,

for fastest heating of large

(2)

water quantities, begi~~with
HOT tap water.

comingOffl

and

—

..”....-.

1.

usemedium-or heavy-weight

cookware.Aluminumcookware
conductsheat

faster &an other

metals.Castiron and coatedcast
ironcookwareis slowtoabsorb
heat, but generallycooksevenlyat
LOWor MEDIUM settings. Steel

pansmaycookunevedy ifnot
combinedwith otier metals.

cooti. Flatground~roceram”

saucepansor still.etscoatedon the
bottomwith aluminum generally
cook

~V~rdY.

2.

Toconsene tie mosttooting

energy,pansshouldbe flat on the

bottom,havestraightsidesandtight

fittinglids. Matchthe sizeofthe
sauc;pan tothe sizeofthe surface
unit. A pan thatextendsmorethan
an inchbe~~ondtheedgeoftl~etrim
ring traps heat whichcauses

“crazing” (finehairlinecracks)on

porcelain, and discoloration

rangingfrombluetodark grayon

chrometrim rings.

Directionsand Setting
tostiti cooMng

Cereal

Cornmeal, grits,

oatmeal

Cocoa HIGH. Stirtogetherwateror

Coffee Percolator

1

Covered
Saucepan

L

Uncovered
Saucepan

~GH. In wered panbring
watertoboilbeforeadding
ce~al.

milk, cocoaingredients.
Bringjust to a boil.

~GH. Atfit perk, switch
heatto LOW.

SettingtoComplete
cooking

LGWorWM, thenaddce~.
Finish timingaccording

topackagedirections.
MED, tocook 1or 2 minutes

tocompletelyblendingredients.

LOWto maintaingentlebut
steady perk.

comments

Cerealsbubble andexpandas
theycook; use Iargeenough
saucepan to preventboilover.

Milk boilsover rapidly.Watchas
boilingpoint approaches.

Percolate8 to 10minutesfor
8cups,lessfor fewercups.

Eggs

Cooked in shell Covered

Fried sunny-side-up If youdo not coverskillet, baste

Fried over easy

Poached HIGH. Incoveti panbring

Scrambledor omele~ MED. Addeggmixture.

mt%ltry

Merits,
Braised: Pot roasts of
beef, lamb or veal;

pork steaksand

chops

Saucepan

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Uncovered

Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
$killei

HIGH. Covereggswithcool
water.Coverpan, cook
until steaming.

MED HI. Melt butter, add

eggsand coverskillet.

HIGH. Melt butter.

waterto a boil.

HIGH. Heatbutter untillight
goldenin color.

HIGH. Incoved pan bring
fruit and waterto boil.

HIGH. Melt fat, then add
Meat, Switchto MED HI to
brown meat. Add wateror
titherliquid.

21GH.Preheat skillet, then
greaselightly.

LOW.Cookonly3 to4
minutesfor softcooked;

15minutesforhardcooked.

Continuecookingat MED HI
until whi~s arejust set, about
3to5more minutes.

LOW,then addeggs. When
bottomsof ens havejust set,
carefullyturn overto cook
other side.

LOW.Carefullyadd eggs.
Cook uncoveredabout 5
minutesat MED HI.

Cook, stirring to desired
doneness.

LOW.Stir occasionally and

check for sticking,

LOW.Simmer until fork
tender.

MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.

eggswith fatto cook topsevenly.

Removecookede~s withslotted
spoon or pancake turner.

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

Fresh fruit: Use 1/4to 1/2 c~lp
water per poundof fruit.

Dried fruit: Use water as package
directs. Time depends on whether
fruit hasbeenpresoaked, If not,
allow morecookingtime.

Meat can be seasoned and floured
beforeit is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomatojuice or
meat broth.

‘~irning:Steals 1to 2-inches: 1to
2 hours. BeefStew: 2 to 3 hou~s.
Pot Roast: 2Yzto 4 hours.

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

——

— —..—— — . .. . .

3.DeepFat F~ing. Donotoverfill

ketilewith fat tia~may spillover
wher}addi~~gfood. Frostyfoods
bubblevigorously.Watchfoods
fryingat HIGH temperaturesarid
keeprangeand hood clean from

accum,~llatedgrease.

--%,

. ----

Fmd

Fnea Chicken

Panfried bacon

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

thickor whole fish

Simmeredor stewed
meat; chicken;corned
beef;smokedpork;
stewingbeefi tongue;
etc.

Meltingchocolate,
butter,mambmallows

fincakes or

Yrenchtoast

WSm
Noodlesor spaghetti

PressureCooking

Frozen

Sauteed: Onions;
green peppers;

muslmms; celery; etc.

J

i?;ce ilnd Griti;

..

Cookware

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Covered

DutchOven,
Kettleor
Large
Saucepan

Small
Uncovered

Saucepan.
Use small
surface unit

Skilletor

Griddle

Covered
LargeKettJe

or Pot

Pressure

or

Cooker
Canner

Uncovered
Saucepan

Covered
Saucepan

Covered
Saucepan

Uncovered

Skillet

Covered
S:]ucdpan

———- ....-

Dii%ctiollsand Setting

toSmtcooking

HIGH. Melt fat. Switchto
MED HItobrownchicken.

HIGH. In coldskillet, amnge
baconslices. Cookjust
until startingtosizzle.

HIGH. Melt fat. Switchto
MED to brown slowly.

HIGH. Covermeatwith water

and coverpan or kettle.
Cookuntil steaming.

WM. Allow10to fiminutesto

mek through.Stir tosmooth.

MED HI. Heat skillet 8 to

10minutes.Grease lighdy.

HIGH. In covered kettle, bring
saltedwaterto aboil, uncover
and add pasta slowlyso
boilingdoes not stop.

HIGH. Heat until firstjiggle is
leard.

31GH.Bringjust toboil.

31GH.Measure 1/2to i inch
vaterin saucepan. Add
,altandpreparedvegetable.
n coveredsaucepanbring
oboil.

IIGH. Measure waterand salt

s above,Add frozen block
)fvegc~~ble,Incovered
aucepan bring toboil.

iIGH. In skillet melt fat.

Settingto Complete
Cookiri~

LOW,Coverskilietand
cookuntiltender.
Uncoverlast few minutes.

MED HI. Cook, turning
over as needed.

LOW.Coverandcook
untiltender.

LOW.Cook untilfork
tender.(Watershouid
slowlyboil). For verylarge
loads, mediumheat may
ben=ded.

Cook2 to3minutes~r side.

MED HI. Cookuncovered
until tender.Forlarge
amounts, HIGHmaybe
neededto keepwater at
rollingboil throughout
entire cooking time.

MED HI for foodscooking

10minutesorless. MED for

foodsover 10minutes.
LOW.To finishcooking.

MED. Cook 1pound 10

to 30or more minutes,
dependingon tenderness
of vegetable.

LOW.Cook according to
time on package.

MED. Add vegetable.
Cook until desired
tenderness is reached.

WARM. Coverandcook
according to time.

..—

For crispdry chicken, coveronly
afier switchingtoLOWfor 10
rninut.es.Uncoverandcook,turning
occasionally10to20minutes.

A more attention-freemethod
istostart and cookat MED.

Meat may be breadedor
marinatedin saucebeforefrying.

Addsait or other seasoning
beforecookingif meat hasnot
been smokedor otherwise
cured.

When meltingmarshmallows,add
milk or water.

Thick batter takesslightly longer

time. ~m overpancakes when

bubbles rise to surface.

Use largeenough kettle to
prevent boiiover. Pastadoubles
in sizewhencooked.

—

Cooker shouldjiggle 2 to 3 times
per minute.

Stir frequently to prevent
sticking.

Uncoveredpan requires more
water and longer time.

Break up or stir as needed while
cooking.

Turn overor stir vegewble as
necessary for even brow~~ing.

—

Triple in volume after coolcing.
Time at WARYti.Rice: 1cup rice

and 2 cups water-25 minutes.
Grits: 1cup griis and 4 cups
water—~10minutes.

The automatictimerandclockon

..-

—,..

. ..

....-—.--...

-—.

yourrangeare helpfuldevices~hat

serveseveralpurposes.Theknob
locationson some rangemodels
mayvaryand willlook likeone of

the two setsoftimersbelow.
h~odels:RB536J, m46J and

RS47GJ

Tosetclock

~ SET THE CLOCK, push the
center knob in and turn the clock
handsto the correct time. (The
MinuteTimer pointer wiilmove

also, let knobout, turn the Timer
pointer to OFF.)

To set Minute mmer

The Minute Timer has been
combined with the rangeclock.
Use it to time aj~yourprecise
cooking operations. You’ll
recognizethe Minute Timer as the

pointer which is different in color

and shape than the cIockhands.
TO SET THE MINUTE TIMER,

turn the center knob, without
pushing in, until pointer reaches
number of minutesyou wish to

time. (Minutes are marked, up to

60,in the center ring on the clock.)

At the end of the set time, a buzzer
sounds to tellyou time is up. Turn
knob, v~ithoutpushing in, until

pointer reaches OFF and buzzer

stops.

‘Ilnle Bak6uses

Automaticmnler

UsingAutomaticTimer,yOLJcall
TIME BAKEwiththe ovenstarting

immediatelyandturningoffatthe
StopTimeset or setbothDELAY
START(somemodelsmaysay
START) and S~P dia~sto
automaticallystartaridstopoven

at a latertime of day.It takesthe
worryout of notbeinghometo
startor stopthe oven.

Settingthe dials forTIME BAKE
is explainedin detailon page 16.

ModeI RB532GJ
clock and Minute Timer

This modeIhas a time of day clock

and minutetimer butdoes nothave
STARTand S~P dials needed for
TIME BAKE function.

QKBestiomandAmwers

Q. Hovican I llse my Minute
miller

cookingeasier?

A. ‘YourMinuteTimer willhelp
timetotal cookingwhichincludes
timetoboilfoodand change
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcookin coveredcontainers
eventhoughyoucan’tseeany
steam.

Q. Must the clock be set on
correct time ofday when I wish
to use the Automatic Timer for
baking?

A. Yes,if youwishto setthe
DELAYSTARTor STOPdialsto
turn on and offat set timesduring
timedfunctions.

Q. can I use the Minute Timer
during oven cooking?

A. The MinuteTimer can be used
duringanycookingfunction. The
AutomaticTimers(DELAYSTART
and S~P dials)are used with
TIME BAKEfunctiononly.

Q. can I Changethe C1OQIKwhile
I’m Tinle cooking in the oven?

A. No. The clockcannotbechanged -.
during anyprogram that usesthe
oventimer, Youmust either stop
thoseprograms or wait untilthey
are finished before.changingtime.

tomalLemy surface

.

~:

\
~:

~

[
~

.

~

k
~

\
i

i

I
1

I

---

-—-

-

-

,,

.-

properly.Readover-thedirections
fortheAutomatic Oven Timer so
youunderstanditsusewith the
controls.

2. Check oveninterior.Lookat
theshelves.

Take a practice run at

removingandreplactigthemproperly,

to givesure, sturdy support.

3. Readover informationandtips

thatfollow,

4. Keepthis book handy so you can
referto it, especially during the
firstweeksofgettingacquainted
withyourrange.

oven

controls

0$’enInterior Slleivos

The shelve(s)are designedwith

StOp-IOCkS so thatwhe~~plii~~d

correctly

they (a) will stopbeforecoming
completelyfromtheoven,and(b)
willnot tilt whenremovingfood
fromorplacingfoodonthem.

~ REMQ~ shelve(s)fromthe
oven,lift up rear ofshelf,pull
forwardwith stop-locksalongtop
ofshelfsupports.Becertain that
shelfis coolbeforetouching.

~ ~PLACE shelve(s)inoven,

insertshelfwith stop-locksresting
on shelfsupports. Push shelftoward
rear ofoven;it will fallintoplace.
men shelfisinproperposition,
stop-lockson shelfwillrununder
shelfsupportwhen shelfispulled
forward.

on theshelfsupports,

——

~L.__.-y

The lightcomeson automatically

shelfPositiom

The ovenhas four shelf supports
marked A (bottom),B, C and D
(top). Shelfpositionsforcooking
foodare suggested on Baking,

Roastingand Broilingpages.

-—......——-..

!

,

;~ ~ f.<~~~eg.

~

\

!

~

1
1

i
~

~)

/’/

>J .

\Vhencookinga food forthe first
timeinyournewoven, usetime
givenon recipesas a guide. Oven
thermostats,overa period of’years,
may“drift” fromthefactorysetting

anddifferencesin timingbetween
an old anda newovenof 5 to 10
minutes are not unusual andyou
maybe inclinedto thinkthat the new

ovenis notperforming correctly.
However,your new ovenhasbeen
setcorrectly at the factoryandis
moreapt to be accurate than the

ovenit replaced.

How to set YoMr Ra~e
for Baking

Step 1:Place food in oven, being
certain to leaveabout 1 inchof

space between pans and wallsof
ovenfor good circulation ofheat.
Close ovendoor. During baking,
avoidfrequent door openingsto
preventundesirable results.

Step 2: Turn OVEN SET knob to
BAKEand OVEN T’EMPknob to
temperature on recipe or on Baking
Guide.

Step 3: Check foodfor doneness
at minirnunltime on recipe. Cook
longer if necessary. Switch off heat

and reil~ovcfoods.

fi+atyouset. ExamplesofImmediate
Start(oventurnson now a~~dyou
set ii to turn offautomatically)or

DelayStartand Stop(sct[ingthe
oventoturn on automaticallyata
latertime and turn offat a preset
stoptime)will be described.

How to&t -e&k
SW” and Automatic stop

N~E: Beforebeginningmake

surethe hands ofthe rangeclock

showthe correct time of day.
ImmediateStart is simplysetting

ovento start bakingnow and turning
offat a later timeautomatically.
Remember, foodscontinuecooking

after controlsare off.

Step 1: Toset Stop Time, push in
hob on STOP dial and turn pointer
to time you want ovento turn offi
for example6:00. The DELAY
STARTdial (some models may say
START)should beat the same

position as the timeofdayon clock.

Step 1: Tosetstarttime, push in
knobon DEI.AYSTARTdialand
turn pointer totime youwantoven
to turn on, for example3:30.

Step 2: To set StopTime, push in
knobon STOPdialand turn pointer
to time you wantovento turn off,
forexample6:00.This means your
recipecalled for two and one-half
hoursofbaking time.

N~E: Time on STOPdial must
be later than time shownon range
clock and DELAYSTARTdial.

Place food in oven, close the door
and automatically the ovenwillbe
turned on and off at the times yoi]
haveset. Turn OVEINSE~toOFF
and remove foodfrom oven.

OVEN INDICA~R L~G~T(s) at
TIME BAKEsetting may work
differently than they do at BAKE

setting. Carefully recheck the steps
given above. If all operations are
done as explained, OVCIIwill

operate as it should.

..

-->,

(: ‘.

...

i

Roasting is COOking by clry heat.

.... .. . -—--.——-—--——.--—--—-——-..------

..——.

——-.——

———= . . . . . . . . ---.,---———-

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

—..-.——.————————.. . ..

Tender meat

or poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe lf)wand steady, keep
spatteringto a minimum. When
roasting,itis not necessary to

sear, baste, coveror addwater
toyourmeat.

Roastingisreally a baking

procedureusedformeats.Therefore,
bvencontrolsare settoBAKE.
(Youmayhear a siight clicking
sound,indicatingthe ovenis
workingproperly.) Roastingis

easy;just followthese steps:

======

I

Step 1:Check weightof meat, and
place, fat side up, on roasting rack
in a shallowpan. (Broilerpan with
rack is a good pan forthis.) Line

broilerpanwith durninumfotiwhen
using pan for marinating, cooking

with fruits, cooking heavilycured
meats, or for basting foodduring
cooking. AvoidspiIIingthese
materials on ovenliner or door.

Step 2: Place in ovenon shelf in

A or B position. No preheating is
necessary.

Step 4: Most meatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.

Standingtime recommendedfor
roastsis 10to 20 minutesto allow
roastto firm upand make it easier
to carve. Internaltemperaturewill
riseabout 5° to 10”F.;to compensate
for temperaturerise, if desired,
removeroastfromovenat 5° to 10”F.
lessthan temperatureon guide.

N~E: Youmay wish to useTIME

BAKE,as describedon page 16,to

turn ovenon and offautomatically.
Rememberthat foodwillcontinue

to cook in the hot ovenand therefore
shouldbe removedwhenthedesired
internaltemperaturehasbeen
reached.

For Rozen Ross@
QFrozenroasts ofbeef, pork,

lamb, etc., can be startedwithout
thawing,but allow

10to25minutes

per pound additionaltime (10
minutesper poundfor roasts under
5 pounds, more time for larger
roasts).

@Thaw most frozenpoult~ybefore
roastingto ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
t}lawing,Follow directions given
on packer’slabel.

A. Checkingthefinishedinternal
temperatu~eatthecompilationof

cookingtime is recommended.
Temperaturesare shownin Roasting
Guideon oppositepage. For roasts
over8pounds, cookedat 300”F.
with reducedtime, check with
thermometer at half-hourintervals
after half the time has passed.

Q. v~hy is my !rQastCrumbling
when I try to carve it?

.A.Roastsare easier to sliceif
allowedto cool 10to 20 minutes

after removingfrom oven. Be sure
to cut across the grain ofthe meat.

Q. Do I need to preheat my
oven each time I cook a roast
or poultry?

A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length

oflime.

Q.when

buy;.llga roast,are

there any specialtipsthatwould
help nle COOIKMmore evenly’?

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

Q. can I seal the sides of my foil

“tent” when roasting a turl<ey?
A. Sealingthe foil will steam the

meat. Leavingitunsealedallowsthe
air to circulate and brow~~the meat.

7‘2

ii?

(“’”—’

just beforeroasti~]g.Use meat temperaturerise, ifdesired,remove

probe for more accuratedoneness.

Controlsignalswhen foodhas

Ioastfrom ovenat5°t0100F. less

thantemperatureorIguide.
reached set temperature. (Do not
placeprobe in stuffing.)

Oven

Type
Meat

Tendercuts; rib, highquality

rump ortoproundy

Lamb Legor bone-inshoulder*

Vealshoulder, legor loin* 325°
Pork loin, ribor sh[julder* 325° ;
Ham, precooked

Ham, raw
*Forbonelessrolledroastsover6-inches thick, add5 to 10minutesper pound totimesgiven above.

Poultry

:hicken or Duck
:hicken picccs

rurkey

Sii lointip,

Temperature Doneness

325° Rare: 24-30

325°

325° To Warm:

325° Well Done:

325°
375” WellDone: 35-40

325° WellDone:

Medium: 30-35
WellDone: 35-45

Rare:
Medium: 25-30
WellDone:

WellDone: 35-45
WellDone: 35-45

WellDone:

ApproximateRoastingTime,
in Minutesper Wund

3 toS-lbs.

21-25

30-35

10minutesperpound(anyweight)

Under 10-lbs.

20-30

3 to 5-]bs.
35-40

tO 15-Ibs.

lo
20-25

Internal

Temperature‘F

6 to$-lbs.

18-22 130°-1400

22-25
28-33

20-23
24-28
28-33

30-40
30-40

150°-160”
170°-1850

130°-1400
150”-160°
170°-1850

170’-180°
1700-180°
125°-1300

10to 15-Ibs.

17-20

Over5-lbs.

30-35

Over M-lbs.

15-20

160°

1850-190°
185°-190°

In

thig!l:

185°-190°

Broil;ngis cookingfoodbyintense

...—.

r~diantheat from the upperunit in
theoven.Mostfish and tendercuts

ofmeatcan be broiled. Follow
~hesestepstokeep spatteringand
smokingto a minimum.

Step 1:Ifmeathasfatorgristlenear

edge,cut Verticalslashesthrough
bothabout2“apart. If desired, fat
maybetrimmed, leavinglayer
about 1/8”thick.

Step 2: Place meat on broiler rack
inbroiler pan which comeswith
range.Alwaysuse rack so fatdrips
intobroiler pan; otherwisejuices

maybecomehotenoughtocatchfire.
Step3: Wsitionshelfonrecommended

shelfpositionassu~ested inBroiling
Guideon oppositepage.Most
broilingisdone on C position, but
ifyourrange is connectedto 208
volts, you may wish to use higher

position.

Step 4: Leavedoorajar a fewinches

(exceptwhen broiling chicken).
The door staysopen by itse[f,yet
[heproper temperatureismaintained
in the oven.

Step 6: Turn foodonlyonceduring
coolcing.Timefoods for firstside
per BroilingGuide.

Turn food, then usetimesgivenfor
secondsideas a guideto preferred

doneness.(Wheretwothicknesses
and timesare giventogether,use
firsttimesgivenforthinnestfood.)

Step %TurnOVENSET knob
to OFF. Serve foodimmediately,
and leavepan outsideovento cool
duringmeal for easiestcleaning.

use of Aluminum Foil

1. Ifdesired, broilerpan maybe
linedwith foilandbroiler rack may
becoveredwith foil for broiling.

A~%~A~~ ~~ c~~TA]~ ~ M-~~~

FOIL T’HOROUGHLYTO

BROILER RACK, AND SLIT

FOIL ~ CONFORM WITH

SLITSIN RACK. Broilerracksare
designedtominimizesmokingand
spattering, and to keepdrippings
coolduring broiling.Stopping fat

andmeatjuices fromdrainingto
thebroiler pan preventsrack from
serving itspurpose, andjuices may
become hot enoughtocatch fire.

2. DO N~ place a sheetof
aluminum foilon shelf. Todo so
mayresult in improperly cooked
foods, damage toovenfinishand
increase in heat onoutsidesurfaces

oftheoven.

3. If desired, a sheetof aluminum
foi~maybe used on flooroftheoven
u~tderthebakeunit. BE CERTAIN

F~~L DOES NOT TOUCH BAKE

IJhTIT,All]mi~~~~mfoilused inthis

waymaysligl~tlyaffectthebrowning
ofsome foods. ~Changefoilwhen it
becomes soiled.

Chickenistheonlyfooti

A.
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthnnother foods
youbroil. Closingthedoorholds
moreheat in theovenwhichallows
chickento cookevenlythroughout.

Q. when broiling, is it necessary
to always use a rack in the pan?

A..Yes.Usingthe rack suspends
themeat overthepan. As the meat
cooks,thejuices fallintothe pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler, thus preventing excessive
spatterand smoking.

Q. shouldI saltthemeatbefore

broiling?
A..No. Saltdrawsout thejuices

and allowsthemtoevaporate.
Alwayssalt after cooking. Turn
meat with tongs;piercing meat
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often

with butter.

Q.

my ~~~~Y~~~h~ott~~ti~g

brown as they should?

outas

In some areas, the power

A.

(voltage)to the rangemaybe low.

In these cases, preheat the broil

unit for 10minutesbefore placing

broiler pan with food in oven.

Check to see ifyouare usingthe

recommended shelf position. Broil

for longestperiod o~time indicated

in the Broiling Guide. Turn food

only once dt~ringbroiling.

Q. Do I need to grease mlybroi!e;f
~~~ktoP~~YentEH@tfh”o~~ti~i<ing?

A. No. The broiler rack is designed
to reflect broiler l~eat,tl]t~skeeping
the surface cool enough to prevent
meatsticltingtotilesurface.l~owevez,

f$$~d<~~ways us: broilerpartandrack

:

JthdtCOmeSWithyour oven.Itis

2. Ovendoor shouldbe ajar forall
specialpositionondoor which

holdsdoor opencorrectly.

3. For steaksand chops, slashfat

evedy aroundoutsideedgesofmeat.

.,

designedto minimizesmokingand
spatteringby trappingjuices inthe

shieldedlowerpart ofthe pan.

foodsexceptchicken;there isa

Toslash, cut crosswisethrough
outerfatsurface just to the edgeof

the meat. Use tongstoturn meat
overto preventpiercinglneatand
losingjuices.

4. If desired, marinatemeatsor
chickenbeforebroiling.Or brush

with barbecue sauce last 5 to 10
minutesonly.

5. When arrangingfoodonpan,
do not.letfattyedgeshangover
sides, which could soilovenwith

fatdripping.

6. Broilerdoesnotneedto be
preheated.Howeverjforvery thin
foods,or LOincreasebrowning,
preheatifdesired.

“$=Frozeilsteaks can be
conventionallybroiledby
positioningthe ovenshelfat next
lowestshelfpositionand increasing
cookingtime given in this guide

IYztimesper side.

8. If yourovenis connectedto

208Volts,raresteaksmaybe broiled
bypreheatingbroilheaterand
positioningthe ovenshelfone
positionhigher.

Food

I

Bacon

I

GroundBeef

WellDone

I

Rare 1k-in. thick

.&.~

~_&~. Medium

01

WellDone

Quantityandior
Thickness

I

‘A-1b.(about8

thin slices)

I

l-lb. (4patties)
1Ato %-in. thick

I

(2 to2 %-lbs,)

!Chickenls~’’;”e

BakeryI}roduct-s

Brcacl(’roast)or 2to4slices

‘IbastcrPastries

I

ErlglishMuffins

1---

hbs[ur Thils

8-02. COCh)

(6to

I

1pkg.(2)

2 (splil)

[

Z-4

I

Z (Y2 inch)

2 (l-in. thick)
al)our 1lb.

Shelf

Position

I

c

I

c

I

I: I:IE:

A 3’

c

II

c

\

B 13-16

I

c
B

Time, M]nutes

I

I

I

~

I

First

Side

3%

7

1%-2 ‘A

3-4

10 10

13 13

SecondSide

Time, Minutes

I

I

I

I

3%

4-5

10-15

Do not

turn over.

CommenK

Arrangein singlelayer.

Space evenly.
Up to8patties takeaboutsame time.

Steakslessthan 1inch cookthrough
before browning. Panfrying is
recommended.

Slashfat.

Reduce times about 5 to 10minutesper
side forcut-up chicken.Brush each side
with meltedbutter. Broil with skin
downfirst and broil witl]door closed.

Spaceevenly.Place English muffins
cut-side-upand brush with butter, if

desired.

Cut throughback of shell. Spread
open. Brush with meltedbutter
beforeand after half time.

Handie and turn very carefully.
Brush wit!llemon butter beforeand
during cookingif desired. Preheat
broiler to increasebrowning.

Increase times 5 to 10minutesper side
for 1%-inchthick or homecured.

Slash fat.

.

—.

2 (1inch)
~b(}ut10t[~!~OZ.

2 (1Minch)
about 1lb.

c
c

c
~

: 4-7

io

10
17 12-14

10

4-6

Slash fat.

If desired, split sausages in half

lengthwise: cut into 5 to 6-inch pieces,

Proper care and cleaningare

..... ..————.-..

importa~ltsoyo~lrrange willgive
youefficientand satisfactory
service. Followthese directions
carefilly in caring foryourrangeto

assuresafeandpropermaintenance.

ovenventDuet

You~rangeisventedthrougha duct
locatedundertherightrear surface
unit. Cleanthe duc~often.

>f

I

The porcelain enamel finishis
sturdybutbreakableif misused.

This finish isacid-resistant.
However,anyacid foodsspilled
(suchas fruitjuices, tomatoor
vinegar)shouldnotbe permitted
toremain on the finish.

cleaningundertheRange

(on models equippedYvith

bottom drawer)

The area under the rangeof models
equipped with a bottomdrawer can
bereached easily for cleaningby

removingthebottomdrawer. To

remove,pull drawer out all the way,
tiltup the front and removeit. To
replace, insert glides at back of
drawerbeyondstopon rangeglides.
Lift drawer if riecessary to insert

easily.Let front of drawer down,
then push into close.

Toremove:
@Make sure unit iscool.
* Lifi up right rear surfaceunit.
@Removedrip pan and ring.
@Lift out ovenventduct.

Toreplace:

@Place the part overthe ovenvent
locatedbelowthe cooktopwith
openingofthe duct under the round
openingin the drip pan. It is
importantthat the duct is in the
correct position so moisture and

vaporsfrom the ovencan be
released during ovenuse. N~E:
Never cover the hole in the oven
ventduct with aluminum foil or
any other material. This prevents
the ovenventfrom working
properly during any cooking cycle.

LampReplacement

(onEnodelssoequipped)

The ovenlamp (bulb)iscovered
witha glassremovablecoverwhich

isheldin place with a bail-shaped
wire.Removeovendoor,ifdesired,
toreach covereasily.

Toremove:

@Hold hand undercoversoit
doesn’tfall when released. With

fingersof samehand, firmly push
back wire bail untilitclears cover.

Lift offcover.DO NOT REMOVE

ANY Screws.

~Replacebulb with 40-watthome

appliancebulb.

To replace

Cover:

~Place it into grooveof lamp
receptacle. Pull wire bail forward
to center of coveruntilit snaps into
place. When in place, wire holds
coverfirmly.Be certain wire bail is
in depression in center of cover.

@Connect electric powerto range.

surface uti@

Clean the area under the drip pans

often. Built-upsoil, especially

grease, may catch fire. To make

cleaning easier, stay-upu~litslifi up

and lock in the up position, and

plug-in units are removable.

-

,-,e.

,, j

. . -

.

—————.. ... -—

.—...-....—--. - -—-

Stay-upunitscamot be removed.

Youcan lift a stay-up unit upward

about6“and it will lock in the up
position.

@

Replace the drip pan and trim

ring into the recess in the cooktop.

~Putthe trim ring in place overthe
drip pan. The drip pan must be
underthe trim ring.

~Guide the surface unit intoplace

so it fi~ evenlyintothe trim ring.

Plug-inunitscan be removed.

To

replace a plug-in unit:

@First placethe drip pan, then the
trim ringintothesutiaceunitcavity
foundon top ofthecoohop so the
unitreceptaclecanbe seen through
the openingin thepan.

@Insert theterminals ofthe plug-in
unitthroughthe openingin tie drip
pan and intothe receptacle.

QGuidethe surfaceunitintoplace
soit fitsevenlyintothe trim ring.

Note: The drip pan must be under
the trim ring.

CAUTION

~ Donotattemptto clean plug-in

surfaceunits in an automatic
dishwasher.

@Do not immerse plug-insurface
unitsin liquids of any tind.

@Do not bend the plug-in surface
unitplug terminals.

Toincreasetemperature,turntow~~fi
HI or WISE; todecreaseturn
towardLo or LOWER. Each notch

changestemperature 10degrees.

1. Removebob, andholdso
pointeris attopofbob. Hold

“skjr-t”Ofhob firndy in one hand.
With other hand, turn bob tomove
pointer towardRaiseor Lower.

Pointeris designednotto move

easily.If it is seated so it is difficult

to move, pointer maybe loosened

slightly. bsert a thin screwdriver,
hife blade or similar instrument
and lift up end ofpointer slightly.

2. After adjustment is made, press
pointer firdy againstbob. Return

bob to rar]ge,matching flat area
on hob to range, matching flat

area on knob and shaft. Recheck

ovenperformance before mak~ng

artadditiond adjustment.
WorOtIl@rmlodels

~ Do not attempt to clean, adjust or
in any way repair the plug-in
receptacle.

PART

/=

I

..—.7 .. —-

Do not clean thebakeunitor broil unit. Allysoilwill bum offwhentheunit is heated,
NOTE:The bakeunitis hingedandcan bciifted eentlv:0 clean theovenfloor.If

I

] spillover,residue,or ashac;urnu]atesaroundthe~~ke’unit,gentlywipearoundtheunit

withwarmwater.

Broiler %n and Rack

Control~obs:
bilge Topand Oven

OutsideGlass Finish

Nietal,including
Brushed Chrome
Cooktop

PorcelainEnamel
Surface

PaintedSurf2ces

InsideOvenDoor*

OveIILiner*

(CAUTION: Whenin
use, lightbulbscan

becomewarm enough to
breakif touchedwith
mois[cloth or towel.
Whencleaning, avoid

warm lampswithcleaning

cloths if lamp coveris

removecl.)

Shelves

Calrod(u)Surface
UIIil(Uoiis

‘SDilla2c(If :i\iirii}ii(ICs. fruit juices, and bastit]y Iil:Lteri:ilS containing :]cids may C:IUSC discoloration. Spillovers should be wiped Up iinmediatcl:l, with care being

e Soapand Water
e Soap-FilledScouringPad
eCommercialOven Cleaner

~MildSoap and Water

*SoapandWater

~Soap and Water

*Paper Towel
*Dry Cloth
9 SoapandWater

~Soapand Water

*Soapand Water
~Soap-FilledScouringPad
ICommercial OvenCleaner

ISoapandWater

I Soap-FilledScouringPad

CommercialOvenCleaner

gSoapand WaterOvenVentDuct

I

QSoapand Water
~Soap-Filled ScouringPad

OCommercialOvenCleaner

!

- SoapandWater

t

~Soap and Water

~Stiff-Bristled Brush
~Soap-FilledScouriilg Pad

(Non-metallic)

~~Soap and W.iier
I!s[):lp-~il]cdSCOUIin~Pad

I

~’PltisticScouring Rid
~ Dishwasher

I

Drainfat, coolpan andrackslightly.(Do notlet soiledpanand rackstandin oventocool.)
Sprinkleondetergent.Fill the panwith~varmwaterandspreadcloth orpaper towelover
the rack,Letpanand rackstandfora fewminutes.Wash;scour ifnecessary.Rinseanddry.
O~ION: The broilerpanand rackmayalsobe cleanedin a dishwasher.

Pull offknobs.Washgentlybut donot soak. Dry andreturn controlstorangemakingsure
tomatchflat areaon theknoband shaft.

Washall glasswithcloth dampenedin soapywater.Rinse andpolishwith a dry cloth.If
knobsareremoved,donotallowwatertorun downinsidethesu~ce ofglasswhilecleaning.

Wash,rinse, andthen polishwitha dry cloth. DO N~ USE steelwool,abrasives,
ammonia,acids, or commercialovencleaners whichmaydamagethe finish,

Avoidcleaningpowdersor harshabrasiveswhichmayscratchthe enamel. If acidsshould
spill onthe rangewhileit is hot, usea dry paper towelor clothto wipeup right away.
Whentiresurfacehascooled, washand rinse. For other spills, suchas fatsmatterings,etc.,
wash with soapand waterwhen cooledandthen rinse. Polish withdry cloth.

Usea mild solutionof soapand water.Do not useany harshabrasivesor cleaningpowders
whichmayscratchor mar surface.

Tocleanovendoor; removebyopeningto BROILpositionand graspingdoor at sides. Lift
door upand awayfromhinges. Cleanwith soap andwater.Replacebygraspingdoor at
sidesand liningup door withhinges. Pushdoor firmly into place.

Cool beforecleaning.
FOR LIGHT SOIL: Frequent wipingwith mild soapand water(especiallyafier cooking

meat)will prolongthe timebetween majorcleaning. Rinse thoroughly.N(YI%:Soapleft
on linercauses additionalstains whenovenis reheated.
FOR HEAVYSOIL: Choosea non-abrasivecieaner andfollow labelinstructions, using
thin layer of cleaner. Useof rubber glovesis recommended.Wipe or rublightly on
stubbornspots. Rinsewell. Wipeoff anyovencleaner that getson thermostatbulb. When
rinsingovenafter cleaningalso wipe thermostat bulb.

Removethe OvenVentDuct foundunder the right rear surface unit. Washin hot, soapy
waterand dry and replace. (Openingshould matchopening indrip pan.)

Yourshelvescan becleaned byusing anyand all mentionedmaterials. Rinse thoroughlyto
removeall materials after cleaning. NOTE: Some commercialovencleaners cause

darkeningand discoloration. Whenusing for first time, test cleaner onsmall part ofshelf
and checkfor discolorationbeforecompletely cleaning.

Spatters andspills bum awaywhen the coils are heated. At the end ofa meai, removeall
utensils fromtheCalrod@unit andheat the soiled units at HI. Let the soil burn off abouta
minuteand switchthe units to OFF. Avoidgetting cleaningmaterials on thecoils, Wipe off
anycleaning materialswith a damp paper towelbe~oreheatingthe Calrod” unit.
DO NOT handlethe unit beforecompletelycooled.
DO NOTimmerseplug-inunits in any kind ofliquid.

For cleaning, remove drawer bypulling it all the wayopen, tilt up the front and lift out.

—

Wipe withdampcloth or sponge andreplace. Never use harsh abrasivesor scouringpads.
Clean as described belowor in the dishwasher. Wipe all rings after eachcooking so

unnoticedspatter will not “burn on”
usc anyor all cleaning materials mentioned. Rub ~igilriywith scouring PZ~dtoprevent
scratchingof the surface.

Cool pansiightly.Sprinkle on detergentand wash or scour pan with warm water. Rinse
anddry. In addition. pan mayalso be cleaned in the dishwasher.

nexttime youcook. To remove “burned-on” spatters

-..

1.

r
,-

1

I

POSSIBLE CAUSE~D MymDY

o%~ENWILLNOTWORK

OVENLIGHT
DOES Nm

wow

FOODDOES Nm

BROIL

FOOD DOES N~ ROAST
ORBAKE PROPERLY

PROPERLY

Plugon rangeisnotcompletely insertedin tie electrical outlet.
The circuit breaker in yourhousehasbeen tripped, or a fuse 1]2sbeen blown.
Ovencontrolsnot properlyset.

Ligl~tbulbisloose.

Bulbis defective.Replace.
Switchoperatingovenlightisbroken. Callfor service.

OVEN SET knob not set at BROIL.
OVEN TEMP knob notsetatBROIL.
Door

notIeftajarasrecommended.

Improper she~fpositionbeingused. Check BroilingGuide.
Necessary preheatingwasnetdone.
Food is beingcookedon hotpan.
Utensilsare not suitedfor broiling.

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

OVEN SET knob not setonBA=.
OVEN TEMP knob not setcorrectly.
Shelfposition is incorrect. Check Roastingor BakingGuides.

Oven shelf is not level.
Incorrect cookware or cookwareof improper size isbeing used.
A foil tentwas not used when needed to slowdownbrowningduring roasti~~g.

CALROD@SURFACE UNITS

r

Nm

FuNaIoNING

PRoPER~AY

L

.—.——

Surface units are not pluggedin solidly.
Trim rings/drip pans are not set securely in the rangetop.
Surface unit controls are notproperly set.

,-

We’reproudof our serviceand~

W~~t YOUtO be pleased. ]f forsOme

.—

.

reasonyouare not happywith the
serviceyoureceive,here are three
stepsto follow for firther help.

—..

~...5.

..

FIRST,contactthepeoplewho

servicedyourappliance.Explain
whyyouare notpleased. In most

cases, thiswill solve the problem.

NEXT, if you are stillnotpleased,

write allthe details-including
yourphonenumber—to:

.—

i-.--H-—--

—.

FINALLY,if yourproblemis still
not resolved, write:

Major Appliance
Consumer ActionPanel
20 North WackerDrive
Chicago,Illinois 60606

-1:..

k~—..y

---

w“

q::--

_–=_ _-

-––

~>-—.
WI”- -

~.-= _

.... .. ..

,=_

,-.’

/8

..

-+--

...

“;)

“:

27

., --

r———

/,-

I

Save proc3fof or~g~nalpurchasedatesuchas your sales slip or cancelled check to establish warranty periocf.

I

WHATISCOVERED

YOURHOTPOINTRANGE

WARRANTY

—.

.—-

FULL ONE-YEARV$ARRANTY This warrantyisextendedto

Forone

yearfromdateoforiginal

purchase,wewillprovide,freeof

charge,partsandservicelabor

inyourhometorepairorreplace
anypartoftherangethatfails
becauseofamanufacturingdefect.

theoriginalpurchaserandany
succeedingownerforproducts
purchasedforordinaryhomeuse

48 mainlandstates,Hawaii

inthe
ar]dWashington,D.C.[nAlaskathe
warrantyisthesameexceptthatitis

LIMITEDbecauseyoumustpayto
shiptheproductto~heserviceshop
orfortheservicetechnician’stravel

coststo your home.
All warrantyservicewill be provided

byour FactoryService Centersor

ourauthorizedCustomerCare”

by

servicersduring normalworKng

hours.

Lookinthe White or YellowPages

of your telephonedirectory for

HOTPOINTFACTORYSERVICE,
GENERAL ELECTRIC-HOTPO!NT
FACTORYSERVICEor HOTPOINT
CUSTOMERCARE@SERVICE.

—

I

~~~~~ !~ NOT e~v~~~~ ~SerVicetripstoyour hometo

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

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

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

teach you
Readyour Useand Cam material.

If you then haveanyquestions
about operating the product,
please contact your dealer or our
~onsumer Affairs office at the
address below,or call, toll free:

GE Answer Cente@

800.626.2000
consumer information service

s Improper installation.

Ifyou have an installation problem,
contact your dealer or installer.
Youare responsible for providing
adequateelectrical, gas,exhausting
and other connecting facilities.

how tousetheproduct.

~ Replacement of house fuses or

resettingofcircuitbreakers.

~ Failureof the product if it is used
for other than its intended purpose
or used commercially.

@Damage to product caused

by accident, fire, floods or acts

OfGod.

WARRANTORIS PlOTRESPONSIBLE

FORCONSEQUENTIAL DANIAGES.

.,-..

... ...

,-.

-.

.