Hotpoint RGB526PEA5WH, RGB526PEA4CT, RGB526PEA3CT, RGB526ET4WH, RGB524PPA5WH Owner’s Manual

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GEAppliances.com

Safety Instructions ...... 2-5

Anti-tip Device .2, 3, 29, 40, 41

Operating Instructions, Tips

Aluminum Foil ...5, 15, 17, 18

Clock and Timer ......... 10

Features ............... 6, 7

Oven ................ 11-20

Baking ............. 13-15

Broiling ............ 19, 20

Control

Settings ...... 11, 13, 17, 19

i,ight .............. 11, 24

Preheating ............. 14

Roasting ............ 17, 18

Shelves ........ 5, 12-15, 25

Thermostat Adjustment . .16

Surface Cooking ......... 8, 9

Control Settings ....... 8, 9

Electric Ignition ......... 8

Standing Pilot Models .... 8

Care and Cleaning

Broiler Drawer ........... 24

Broiler Pan and (;rid ...... 24

Burner Assembly ...... 21, 22

Continuous Clean ........ 27

Door Removal ........... 26

Lift-up Cooktop .......... 25

Oven Bottom ............ 23

Oven Vents .............. 25

Stainless Steel Surfaces ..... 27

Storage Drawer ........... 25

Installation

Instructions . ......... 28-41

Air Adjustment ........ 38, 39

Flame Size ......... 10, 36-39

Flooring Under the Range . .31

(;as Conversion .......... 41

Leveling ................ 40

Preparation ........... 28-31

Consumer Support

Consumer Support ........ 47

Product Re_stration ...45, 46

Warranty ................ 48

Standard-Clean Modds:

JGBS02 LGBll6 JGBS03 LGB128 JGBS04 RGBS08

JGBS07 RGB524 JGBS17 RGB526

JGBS20 RGB528 JGBS21 RGB532 JGBS22 RGB5 33 JGBS23 RGB535 JGSS05

Continuous-Clean

Models:

JGBC20

Writethemodelandserial numbershere:

Model # Serial #

Depending on your range, the model and serial numbers can be found on a

label on the front of the range, behind the kick panel or storage drawm.

183D5580P114 49-85029-1 D3-D3Jfl

HELP US HELP YOU...

Read this manual carefully.

It is intended to help you operate and maintain your

new range properly. Keep it handy for answers to your questions.

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 Before You Call for Service section in the

back of this manual. It lists causes of minor operating problems that you can correct yourself.

• ALL RANGES CAN TIP

_NI a WARNING

• INJURY TO PERSONS COULD RESULT

DEVICES PACKED WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

WARNING: If the information in

this manual is not followed exactly, a fire or explosion may result causing property

damage, personal injury or death.

Do not store or use gasoline or other flammable vapors and liquids in the

vicinity of this or any other appliance.

WHAT TO DO IF YOU SMELL GAS:

•Do not try to light any appliance.

•Do not touch any electrical switch; do not use any phone in your building.

•Immediately call your gas supplier from a neighbor's phone. Follow the gas

supplier's instructions.

•If you cannot reach your gas supplier, call the fire department.

m Installation and service must be

performed by a qualified installer, service agency or the gas supplier.

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IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California

to publish a list of substances known to the state to

cause cancer, birth defects or other reproductive

harm. and requires businesses to wam customers of potential exposure to such substances.

Gas appliances can cause minor exposure to four of these substances, namely benzene, carbon

monoxide, formaldehyde and soot. caused primarily by a qualified service technician in accordance

by the incomplete combustion of natural gas or LP with the manufacturer's instructions and all codes fuels. Properly adjusted bumers, indicated by a

bluish rather than a vellow flame, will minimize incomplete combustion. Exposure to these

substances can be minimized by venting with an open window or using a ventilation fan or hood.

• Fluorescent light bulbs and safety valves on standing pilot ranges contain mercury. If your

model has these features, they must be recycled

according to local, state and federal codes.

When You Get Your Range

• Be sure all packing materials are removed from the range before operating it to prevent fire or

smoke damage should the packing material ignite.

• Be sure your range is correctly adjusted by a

qualified service technician or installer for the type of gas (natural or LP) that is to be used.

Your range can be converted for use with either

type of gas. See the Installation Instructions.

WARNING: These adjustments must be made

and requirements of the authority having

jurisdiction. Failure to follow these instructions

could result in serious injury or property damage.

The qualified agency performing this work

assumes responsibility for the conversion.

• After prolonged use of a range, high floor temperatures may result and many floor

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never

install it directly over interior kitchen carpeting.

• Have the installer show you the location of the

range gas cut-off valve and how to shut it off if necessary.

• Have your range installed and properly grounded by a qualified installer, in accordance

with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service

technicians.

• Do not attempt to repair or replace any part of

your range unless it is specifically recommended in this guide. All other servicing should be referred

to a qualified technician.

• Plug your range into a 120-volt grounded outlet only. Do not remove the round grounding

prong from the plug. If in doubt about the grounding

of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded, three- stand, sit or lean on an open door.

prong outlet in accordance with the National Please refer to the Anti-Tip device information Electrical Code. In Canada, the appliance must be in this guide. Failure to take this precaution could

electrically grounded in accordance with the Canadian Electrical Code. Do not use an extension

cord with this appliance.

• Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot outage (on standing pilot models) and poor

Using Your Range

AWARNINGm

All ranges can tip and injury could result. To prevent accidental

tipping of the range, attach it to the

wall by installing the Anti-Tip device supplied.

To check if the device is installed and engaged properly, carefully tip the

range forward. The Anti-Tip device should engage and prevent the range from tipping over.

If you pull the range out from the wall for any reason, make sure the device is properly engaged when you push the range back against the wall.

If it is not. there is a possible risk of the range tipping over and causing injury if you or a child

result in tipping of the range and injury.

• Do not leave children alone or unattended

where a range is hot or in operation.

They could be seriously burned.

• Large scratches or impacts to glass doors can lead to broken or shattered glass.

IMPORTANT SAFETY INSTRUCTIONS

continued)

• CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGEmCHILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not allow anyone to climb, stand or hang on the door. broiler drawer or cooktop.

Thev could damage the range and even tip it

over. causing severe personal injury.

• Let the burner grates and other surfaces cool before touching them or leaving them where " _ " " '

children can reach them.

• Never wear loose fitting or hanging garments

while using the appliance. Be careful when

reaching for items stored in cabinets over the

cooktop. Flammable material could be ignited if brought in contact with flame or hot oven

surfaces and may cause severe burns.

• For your safety, never use your appliance for

warming or heating the room.

• Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother

a flaming pan on a surface unit by covering the

pan completely with a well-fitting lid. cookie

sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by

covering it with baking soda or. if available, by

using a multi-purpose dry chemical or foam-type with correct'combustion. Air openings are located

fire extinguisher, at the rear of the cooktop, at the top and bottom

Flame in the oven can be smothered completely

by closing the oven door and tuming the oven off or by using a multi-purpose dry chemical or

foam-type fire extinguisher.

• Do not store flammable materials in an oven. a range broiler or storage drawer or near a cooktop.

• DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS ORANY OTHER APPLIANCE.

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

• Cook meat and poultry thoroughlymmeat to at least an INTERNAL temperature of 160°E and

poultry to at least an INTERNAL temperature

o • \

of 180 E Cooking to these temperatures usuall.-

protects against foodbome illness.

Surface Cooking

• Always use the LITE position (on electric

ignition modelsl or the HI position (on standing pilot models_ when igniting the top

burners and make sure the burners have ignited.

• Never leave the surface burners unattended at high flame settings. Boilovers cause smoking

and greasy spillovers that may catch on fire.

• Adjust the top burner flame size so it does not extend beyond the edge of the cookware.

Excessive flame IS hazardous

• Use only dry pot holders_moist or damp

pot holders on hot surfaces may result in burns

from steam.

• Do not let pot holders come near open flames

when lifting cookware. Do not use a towel or

other bulky cloth in place of a pot holder.

• To minimize the possibility of burns, ignition of flammable materials and spillage, turn

cookware handles toward the side or back of the range without extending over adjacent burners.

• Always turn the surface burners to off before removing cookware.

• Carefully watch foods being fried at a high flame setting.

• Never block the vents (air openings) of the range. They provide the air inlet and outlet that

are necessary for the range to operate properly

of the oven door. and at the bottom of the range

under the broiler drawer or storage drawer.

• Do not use a wok on models with sealed burners

if the wok has a round metal ring that is placed over the burner grate to support the wok. This

ring acts as a heat trap. which may damage the burner grate and burner head. Also. it may cause

the burner to work improperly. This may cause a

carbon monoxide level above that allowed bv

current standards, resulting in a health hazard.

• Foods for frying should be as dry as possible.

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

of the pan.

• Use the least possible amount of fat for effective shallow or deep fat frying. Filling the pan too full

of fat can cause spillovers when food is added. Always heat fat slowly, and watch as it heats.

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• If a combination of oils or fats will be used in frying,

stir together before heating or as fats melt slowly.

• Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

• Never try to move a pan of hot fat, especially a

deep fat fryer. Wait until the fat is cool.

• Use proper pan size--avoid pans that are unstable or easily tipped. Select cookware having flat

bottoms large enough to properly contain food and

avoid boilovers and spillovers and large enough to

cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food.

since heavy spattering or spillovers left on range

• Place the oven shelves in the desired position while the oven is cool.

• Stand away from the range when opening the door of a hot oven. The hot air and steam that

escapes can cause bums to hands, face and eyes.

• Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also a precaution against burns f_rom touching hot

surfaces of the door or oven walls. The lowest position "R" is not designed to slide.

• Do not heat unopened food containers. Pressure could build up and the container could burst,

causing an injury.

can ignite. Use pans with handles that can be easily • Do not use aluminum foil anywhere in the oven grasped and remain cool.

• When using glass cookware, make sure it is

designed for top-of-range cooking.

• Keep all plastics away from the top burners.

• Do not leave plastic items on the cooktop--

they may melt if left too close to the vent.

Vent appearance and location vary. I

• Do not leave any items on the cooktop. The hot air from the vent may ignite flammable

items and will increase pressure in closed containers, which may cause them to burst.

except as described in this guide. Misuse could result in a fire hazard or damage to the range.

• Never use aluminum foil to line the oven bottom.

Improper use of foil could start a fire.

• When using cooking or roasting bags in the

oven, follow the manufacturer's directions.

• Use only glass cookware that is recommended for use in gas ovens.

• Always remove the broiler pan from range as soon as you finish broiling. Grease left in the pan can catch fire if oven is used without removing the

grease from the broiler pan.

• To avoid the possibility of a burn, always be • When broiling, if meat is too close to the flame, certain that the controls for all burners are at the fat may ignite. Trim excess fat to prevent

the off position and all grates are cool before attempting to remove them.

• When flaming foods under the hood, turn the

fan on.

• If range is located near a window, do not hang long curtains that could blow over the top burners

excessive flare-ups.

• Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

• If you should have a grease fire in the broiler pan, turn off oven control, and keep broiler drawer and

oven door closed to contain fire until it burns out.

and create a fire hazard.

• When a pilol goes out (on standing pilot models I.

you will detect a faint odor of gas as your signal to • Clean only parts listed in this Use and Care Guide. relight the pilot. When relighting the pilot, make • Keep range clean and free of accumulations of

sure burner controls are in the off position, and grease or spillovers, which may ignite.

follow instructions in this book to relight.

• If you smell gas, and you have already made sure

pilots are lit (on standing pilot models _.turn off the gas to the range and call a qualified service technician.

Never use an open flame to locate a leak.

Cleaning Your Range

• Be careful when you clean the cooktop because the area over the pilot (on standing pilot models)

will be hot.

• For continuous clean models, do not use oven cleaners on any of the continuous cleaning

surfaces. Continuous cleaning surfaces can be

Baking, Broiling and Roasting

•Do not use the oven for a storage area. Items stored in the oven can ignite.

• Keep the oven free from grease buildup.

identified by their rough surface finish.

SAVE THESE

INSTRUCTIONS

FEATURES OF YOUR RANGE

Features and appearance vary.

I I

I ................... I

! !

Sealed Burners Standard Twin Burners

Burner cap

Drip pan (on some

models)

(on some

models)

pan

_\ Burner

_ '_ Burner head

Your range is equipped with one of the two types of surface burners shown above.

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Feature Index (Not all models have all features. Appearance of features varies.) See page

1 Backguard (on some models) I

2 Surface Burners, Grates and Drip Pans (on some models) 4, 5, 8, 9, 21-23

3 Oven Light On/Off Switch (on some models) 11

4 Clock and Timer (on some models) 10 5 Oven Vent (located on cooktop on some models) 4, 5, 12, 25

6 Oven Control 11, 13, 16,

17, 19, 24

7 Surface Burner Control Knobs 8, 9, 21-24

8 Gas Shut Off Valve (on some models) 31, 32

9 Cooktop/Lift-up Cooktop (on some models) 5, 23, 25

10 Broiler Pan and Grid 5, 17, 19, 20, 24

11 Oven Shelves with Stop-Locks (Number of shelves varies) 5, 12-14, 17,

19, 20, 25

12 Oven Shelf Supports (Shelf positions for cooking are suggested in the 5, 12, 13,

Baking, Roasting and Broiling sections.) 17, 19, 20

13 Air Vent in Oven Door (Located at top of the oven door) 4

14 Broiler Drawer, Storage Drawer or 4, 19, 20,

Removable Kick Panel (on some models) 24, 25

15 Air Intake 4, 25

16 Model and Serial Numbers (Located on front frame of range, 1

behind either broiler drawer, storage drawer or removable kick panel.)

17 Lift-Off Oven Door 4, 19, 20, 26, 27

18 Anti-Tip Device (Lower right rear corner on range back. 2, 3, 29, 39

See Installation Instructions.)

19 Oven Bottom 23, 27

20 Oven Interior Light (on some models) 11, 24

On some models, comes on automatically when door is opened.

NOTE: All models have standard oven interiors, except for JGBC20 which has a continuous-cleaning oven interior. See the Care and Cleaning section for instructions.

Surface Burner Controls

SURFACE COOKING

Knobs that turn the surface burners on and off are marked as to which burners they control. The two

knobs on the left control the left front and left rear burners. The two knobs on the right control the right

front and right rear burners.

Before Lighting a Burner

• If drip pans are supplied with your range, they should be used at all times.

• Make sure all the grates on the range are in place before using any bumel:

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You will hear a little "clicking" noiseIthe

sound of the electric spark igniting the burner.

Turn the knob to adjust the flame size. If the knob stays at LITE, it will continue to click.

When one burner is turned to LITE, all the burners spark. Do not attempt to disassemble or clean around

any burner while another burner is on. An electric shock may result, which could cause you to knock

over hot cookware.

On ranges with sealed burners:

• The smaller burner (right rear position) will give the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces or foods which need to cook over low heat for a

long time. It can be turned down to a very low simmer setting.

• The right front burner is higher powered than the others and will bring liquids to a boil quicker.

• On some models, the bumers are all the same size and power.

Standing Pilot Models: Push control knob in and rum it to HI position.

The burner should light within a few seconds. Turn the knob to adjust the flame size.

Flame will be almost horizontal and will lift slightly away from the burner when the burner

is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is

due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it,

or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be

much less noticeable.

In case of a power failure, you can light the

surface burners on your range with a match. Hold

a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners this way.

Surface bumers in use when an electrical power failure occurs will continue to operate normally.

After Lighting a Burner

• Do not operate a bumer for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb

the heat.

• Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

How to Select Flame Size

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Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the

cookware you are using. FOR SAFE HANDLING OF COOKWARE NEVER

LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE.

Top-of-Range Cookware

Alulninuln: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet.

Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results.

Enalnelware: Under some conditions, the enamel of some cookware may melt. Follow cookware

manufacturer's recommendations for cooking methods.

Any flame larger than the bottom of the cookware is

wasted and only serves to heat the handle.

Glass: There are two types of glass cookware--those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly

and cools very slowly. Check cookware manufacturer's directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper,

aluminum or other metals for improved heat distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the manufacturer recommends.

Stove Top Grills (on models with sealed burners)

Do not use stove top grills on your sealed gas burners.

If you use the stove top grill on the sealed gas

burner it will cause incomplete combustion and

can result in exposure to carbon monoxide levels

above allowable current standards. This can be

hazardous to your health.

Wok This Way (on models with sealed burners)

We recommend that you use a fiat-bottomed wok.

They are available at your local retail store.

A traditional round bottom wok can be used with Wok Holder accessory, model JXWK which can be ordered

from your appliance dealer. The Wok Holder fits on top of the range grate to provide support and proper

air circulation for traditional round bottom woks only. Do not use flat bottomed woks with the Wok Holder.

Do not use a wok on any other support ring. Placing the ring over the

burner grate may cause the burner to work improperly,

resulting in carbon monoxide levels above

allowable current standards. This could be dangerous to your health. Do not try to use such woks without the

ring unless you are using the Wok Holder. You could be seriously burned if the wok tipped over.

CLOCK AND TIMER

(on some models)

You have the choice of having the timer show the time counting down or the time of day. In either case, the timer will signal at the end of the timer period to

alert you that the time is up.

To Set the Clock

I I

(appearance may vary)

NOTE: When you first plug in the range or after a power failure, the entire Clock!Timer display will light up.

1. Press the CLOCK pad.

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the + and - pads to set the timer.

Short taps on the + or - pad change the timer's setting one minute at a time.

Pressing and continuing to hold the + pad increases the setting ten minutes

at a time.

2. Press and hold the + or - pad and the time of day will change 10 minutes

at a time. To change the time by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock.

3. Once you have set your timer, press the TIMER

ON/OFF pad to start timing.

As the timer counts down, a signal will indicate when one minute is left. After this signal, the display will count down in seconds. When time runs out, a

final signal will sound. Press the TIMER ON/OFF pad to stop the signal.

To Change or Cancel the Timer Setting

When the timer is counting down, use the + and - pad to change the remaining time, or press the

TIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fully completed

"set timer" instructions above.

Display Clock While Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timer's operation; the

display will change to show the clock, but the timer will continue to count down and will still signal when

time is up. Press the TIMER ON/OFF pad again to change the display back to show the timer.

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing

and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this guide handy where you can refer to

it, especially during the first weeks of using your new range.

GEAppliances.com

Power OutagemElectric Ignition

CAUTION: DO NOT MAKE ANY ATTEMPT

TO OPERATE THE ELECTRIC IGNITION

OVEN DURING AN ELECTRICAL POWER

FAILURE. The oven or broiler cannot be lit during a power failure. Gas will not flow unless

the glow bar is hot. If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit until power is restored. This is because the flow of gas

is automatically stopped and will not resume when power is restored until the glow bar has reached

operating temperature.

Power OutagemStanding Pilot

An electrical power failure will not affect the

standing oven pilot.

Oven Control

Your oven is controlled by a single OVEN CONTROL knob. It will normally take 30-90 seconds before the flame comes on. After the

oven reaches the selected temperature, the oven burner cycles--off completely, then on with a full flame--to maintain the selected temperature.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on

the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

Oven Light (on some models)

Use the switch on the lower control panel to turn the light on or off.

(continued next page)

Oven Shelves

USING YOUR OVEN

(continued)

The shelves are designed with stop-

locks so when placed correctly on the shelf

supports, they will stop before coming

completely out of the oven and will not tilt

when you are removing food from them or

placing food on them. When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven.

This will eliminate reaching into the hot oven.

Shelf Positions

The oven has five shelf supports for baking and roasting identified in this illustration as A (bottom),

B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as a

large turkey--the shelf is not designed to slide out at this position. Shelf positions for cooking are

suggested in the Baking, Broiling and Roasting sections.

To remove a shelf from the oven, pull it

toward you, tilt the front end upward and

pull the shelf out. To replace, place the

shelf on the shelf support with the stop-

locks (curved extension of the shelf) facing up and toward the rear of the

oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the

shelf support. Then lower the front of the shelf and push it all the way back.

Oven Vents

The oven is vented through duct openings at the rear of the cooktop. See the Features section. Do not

block these openings when cooking in the oven-- it is important that the flow of hot air from the oven and fresh air to the oven burners be uninterrupted.

• The vent openings and nearby surfaces may

become hot. Do not touch them.

• Handles of pots and pans on the cooktop may become hot if left too close to the vent.

• Metal items will become very hot if they are left on the cooktop and could cause burns.

• Do not leave any items on the cooktop. The hot

air from the vent may ignite flammable items and will increase pressure in closed containers, which

may cause them to burst.

• Do not leave plastic items on the cooktop--

they nmy melt if left too close to the vent.

Vent appearance and location vary.

BAKING

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Your oven temperature is controlled using the latest technology in oven control systems. It is recommended

that you operate your new oven for a number of weeks to become familiar with its performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL knob to the desired temperature.

Oven Shelves

Arrange the oven shelf or shelves

in the desired locations while

the oven is cool. The correct shelf

position depends on the kind of

food and the browning desired.

As a general rule, place most foods in the middle of the oven,

on either shelf position B or C. See the chart for suggested shelf positions.

O O

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy

Do B Yourself instructions on how to adjust the

thermostat.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and then remove food.

Type of Food Shelf Position Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

(continued next page)

Preheating

BAKING

(continued)

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified

temperature before putting the food in the oven. To preheat, set the oven at the correct temperature--

selecting a higher temperature does not shorten preheat time.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as much as possible rather than being placed to the front

or to the back of the oven.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for best baking results.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat from escaping.

Pans should not touch each other or the walls of the oven. Allow 1- to 1½-inch space between pans as

well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

When baking cookies, flat cookie sheets (without sides)

produce better-looking cookies. Cookies

baked in a jelly roll pan (short sides all

around) may have darker edges and pale

or light browning may occur.

Cookies can be baked on several shelves at the same time but browning may be uneven because

of reduced air circulation.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

Aluminum Foil

Never entirely cover a shelf with

aluminum foil. This

will disturb the heat circulation and result

in poor baking. A smaller sheet of

foil may be used to catch a spillover by

placing it on a lower shelf several inches

below the food. Do not put aluminum foil on the oven bottom.

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Pies

For best results, bake pies in dark, rough or dull pans to produce

a browner, crisper crust. Stagger the

pies for most even browning. Frozen

pies in foil pans should be placed on

an aluminum cookie sheet for baking since

the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

Cakes

For best browning when baking several 8" or 9" cakes,

stagger them so one pan is not directly

above another. Warped or bent pans

will cause uneven baking results and

poorly shaped products. A cake

baked in a pan larger than the recipe recommends will usually be crispel, thinner and drier than it should be.

If baked in a pan smaller than recommended, it may be undercooked and batter may overflow.

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occm:

• Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.

• Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°E

• If you are using dark non-stick pans, you may find that you need to reduce the oven temperature 25°E to prevent over-browning.

Don't Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking

times such as "bake 30-40 minutes." DO NOT open the door to check until the minimum time. Opening the oven

door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

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