Hotpoint RGB744GER, RGB745GER User Manual

Howtoget thebestfrom

RGB744GER

..

AluminumFoil 5, 16, 18,42 Roasting,RoastingGuide 14,15
Anti-Tip Device

Appliance Registration 2 Shelves
C~e and Clea~ing 20–27 ThermostatAdjustment

Clock and Timer 11 Power Outage 8, 10
Consumer Services 47

Features
Flooring Under Range 29,30,35 Set the Clock

I

InstallationInstructions 28-41 Set the Timer
Leveling 37 Surface Cooking

I

Minor Adjustments 25
Modeland SerialNumbers

I

Oven

Air Adjustment

I

Baking,BakingGuide 12,13

BroilerPan and Rack 16,23,26

I

Broiling,BroilingGuide 16,17

Control Settings 10, 11

I

Door Latch

Door Removal 22

I

~

Light;Bulb Replacement 10,23

Oven Bottom 23,36

12, 16, 18, 19

3,37 Self-CleaningInstructions 18,19

11,14,18,23,26

ProblemSolver 42,43

6,7 Safety Instructions

Burner Grates 21,27

2,30

10-19

25,36,41 Cookware Tips

L_--”

Burners
Control Settings

Flame Size 9,42

Lighting Instructions

Warranty Back Cover

-“’~

Installation)

25

2-5

8,9

zO,27

2%41

11
11

use and care

& mtiflation

of Models

RGB745GER

8
9

8

Oven Vents

.

-;

I

:\.’

____.

,

Preheating

4,5, 10,22 GE Answ’erCenter@

]~, 13

800.626.2080

Savetimea~~dnloney.

1

It is intendedto help you operate

;

--

and maintain your newrange

pi-opcrly.
Keep ithandy for answersto your

questions.

If you don’tunderstandsomething
or need more help, write (include
your phone number):

ConsumerAffairs
Hotpoint
AppliancePark

Louisville,KY 40225

writedown themodel

andserialnumbers.

Dependingon your range, YOU’11
find the model and serialnumbers
on a labelon the front of the range,

behind thekick panel, storage
drawer or broiler drawer.

These nunlbers are also on the
Consumer Product Ownership
Registration Card that came
with your range. Before sending

in this card, please write these
numbers here:

Mcdel Number

Serial Number

these numbers in an)’

Use

correspondence or service calls
concernin: y~}urrange.

If you

a damaged range...

~[~?lllccji:)tcly contact the dealer (or

builder) tha[ sold you the range.

received

Beforeyou

Servi$e.os

Check the ProblemSolverin this
book.It lists causesof minor
operatingproblems thatyou can
correctyourself.

If you need Service.a.
To obtain service, see the

ConsumerServicespagein the
back of thisbook.

To obtain replacementparts,
contactGE/HotpointServiceand
Parts Centers.

We’reproud of our service and
want you to be pleased.If for some
reason you are not happy with the
serviceyou receive,here are three
stepsto followfor further help.

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

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

Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225

FINALLY,ifyour problemis still
not resolved, write:

Major Appliance Consumer

Action Panel

zo ~or(]l Wacker Drive
Chicago, IL 60606

request

,.

,,.

-..,

___ .———.

—.- -...—- ------------.—.—.—

.—.-.—..———

_.——_

.!

_..T.

II$4PORTANT

SAYET3<NOTICX

The California Saj’eDrinking

~~aterand 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
re~uires businesses to warn

cu;tomers of potential exposure

to suchsubstances.

Gas appliances can cause
minor exposure to four of these
substances, narne~ybenzene,

carbon monoxide, formaldehyde

and soot, caused primarily by
the incomplete combustion of
natural gas or LP fuels. Properly

adjusted burners, indicated by a

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

substances can be minimized by
venting with an open ‘windowor

using a ventilation tan or hood.

lvhen You Get Your Range

eHave the installer show you

the location of the range gas
cut-off valve and IIow to shut
it off if necessary.

QCAUTION:ITEMSOF

INTERESTTo CHILDREN
SHOULDNOTBEsTomD
IN CABINETSABOVEA
RANGEORONTHE
BACICSPI.AS13OR?A

MNGE—CHILDWN

CLIMBING ON THE RANGE
TO ~ACH ITEMS COULD BE

SERIOUSLYINJURED.

can tipan~

r

1

injurfcould

result.To

prevent

accidental
tippingof

therangey

attach an
approved

Anti-Tip
~ device ~o
thewall.(SeeInstallation
Instructions.)Tocheck if the
deviceis installedand engaged
properly,carefullytip therange
forward.TheAnti-Tipdevice
shouldengageand preventthe
rangefromtippingover.

If youpulltherangeoutfrom the
wall for anyreason,makesure
the Anti-Tipdeviceis engaged
whenyoupushtherangeback

against the wall.

oNever wearloosefitting or

reach~~gfor items stored i~~
cabineti over the cooktop.

maycausesevereburns.

- _...-.

,!

)

r!

!!

_.

* Do notusewater011grease

-

..—

k%

1

..~

y---

tires, Never pick up a flaming
pan. TuI-noff burner, [hen
smother flaming pan by covering

pan completely with w~e]l-fitting
lid, cookie sheet or flat tray.
Flaming grease outside a pan can

be put out by covering with
baking soda or, if avaiiab~e,a
multi-purpose dry chemical or
foam-type fire extinguisher.

Q“VihenCoQl{ingpork9follow

the directions exactly and always

cook the meat to an internal
temperatureof ;~tleast1700F.
This assuresthat, in

p(~ssibi]itythat trichina

the remote

may be

presentintheineat,itwill be

killedantithemeat will be safe

tocat.

~

Adj51sttopblIrIIer~a]mesize

so it does
edgeof theCooltware.

notextendbeyondthe

Excessive

flameishazardous.
euse onlydry pot holders—

moistor damppotholderson
hot surfacesmayresultin burns
fromsteam.Do not letpot
holderscomenear openflames
whenliftingcookware.Do not
usea towelorotherbulkycloth
in placeofa pot holder.

eTonlinimizethe possibility
of burns9ignitionof flammable
materials,and spillage,turn
cookwarehandlestowardthe
sideorbackoftherangewithout

extendingover adjacent burners.

Always turn surfaceburner

~

to OFF before removing
cookware,

e carefullywatch foods being
friedat a high flame setting.

~ Never bloc~ithe vents (air
openings) of the range.

They

providethe air inlet and outlet

tli~t are necessaryfor therange

to operateproperlywith correct
combustion.Air openingsare
locatedatthe rear of the cooktop,
at thetop and bottomofthe
ovendoor and underthe
storagedrawer.

~Do not use a Wol{on the
cooking surface if the wok

has a rou]~dmetal ring

~hatis

placedoverthe burner grate to
StlPPOY~~l]eWQk.

as a heat

the burner grate and burner head.
Also, it may cause the burnerto
work
a carbon monoxide level above
that ;~llowed by t:urrenlsta~~dards,

~e~tl~~illQ~]-1;lhe~~thhazard,

trap, which may damage

improperly,This may cause

L

This ring acts

QFoodsfor frying shouid I]eas

dry as possible.Frostonfrozen . . ~~

~::.

--—

foodsor moistureon freshfOOdS -:­cancausehotfatto bubbleup

--.

andoversidesofpan.

euse leastpossibleamount

fatfor eflec~iveshaliowor

of

deep=fa~frying.

Fillingthepan
toofulloffatcancausespillovers
whenfoodis added.

@If a combination of oilsor

fak will be used in frying9stir

togetherbefore

heating or as fats

meltslowly.
~Alwaysheat fat slowly9and

watchasitheats.

@Use a deep

wheneverpossible

fat ~be~mome~er

to prevent
overheatingfatbeyondthe
smokingpoint.

5Useproper pan siz&Avoid
pansthatareunstableor easily
tipped.Selectcookwarehaving

flatbottomslargeenough.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 can
ignite. Use pans with handles

that can be easily grasped and
remain cool.

6when using glass Cooliwarey

make sure it fi designed for top-

of-rangecooking.
QKeep all plastics away from

top burn$rs.

\
j

——-.—.

_—...

-__.” . . . . . . . . .

.—.————”-.——.—

s—— ..,.

.... .

,.,’-

~1

‘t

~.. .

~.. .-

.-\

r. ~,

(

..

\

i

,,

-..,.,.. _,________

!

aDo notleaveplasticitelnson

thecooktop—they

lefttooclosetothe vent.
oDo not leave any items on

tl~ecooktop.Thehotairfrom

thevent may igniteflammable

itemsand willincreasepressure
inclosedcontainers,whichmay
causethemto burst.

~TQavoid the possibility of a

burn, always be ‘certainthat

the controls for all burners
are at tile OFF position and
2!1grates are COOIbefore

attempting to remove them.

maymeltif

~

Do noteiean doorgasket.

The door gasket is essential for
a good seal. C1~.reshould be taken
not to rub, damage or move the

gasket.

eDo notuse oveneleanersaNo

commercial oven cleaner or oven

liner protective coating of any

kind should be used in or around

any part of the oven.

awhen flaming foods are

under the hoody turn the fan
off.The fan,ifoperating?may
spread the flames.

~Ifrange islocated

window,

do not hang long

near a

curtainsthatcouldblowover
[hetop burnersand createa

firehazard.

oIf youRsmell gas9turnoff

[he gasto theran~eandcall

u

a a[;lified service~echnician.

X;vcr use an open flame to

locate a leak.

~Don9tattempttorepair

or replacea]lypart of your

range Ilniessit isspecifically
Feeolmmellded in thisbool<e

All other servicingshouldbe
referred to a qualifiedtechnician.

—.

.——

—.. ..-... ......... ......... .

——.”.—-...-—..—.— . . .. . .

.——.

. .. . . . . . . .——.—

-_, ..=. ,. . .

-!3

_

:5::~~”m-

~,q=,

~icuw;gad

-=._ Burner Cap

I

T___ ....

.. .

!

~ ‘; - “------- ‘--:=-

~ ,!

,! / ~

, ,’

,!,_-.L. ___ _

-——..

/’-’

. —____

——__.._.,

......___

,@.*.. }il__ “’”de’s)

.<;. J

._ -—-_

Al

—.—

.......

“ \

J

‘—

-—~

. .

\

Burner Base

\

i

———.

———-------

I

1..

Feature Index

1 OVEN SET Knob
2 Oven’’On’’IndicatorLight
3 (3venCleaningIndicator Light

4 Automatic Oven Timer,Clock and MinuteTimer

5 Oven Vent
6 OVEN TEMP Knob
7 Grates. Drip Pans (onmodels so equipped)and SurfaceBurners

8 Surface Burner Controls

9 Cooktop
1{) Broiler Pan and Rack
11 Oven Shelves (Easily removed or repositionedon shelf supports.)

12 Oven Shelf Supports
13

Oven Gasket

14 Air Vent in Oven Door (Topof C)venDoor.) 4,22

seepage

10

4,5, 10,22

20,21,22,27

I

I

I

I 11, 14, 18,23,26

I

I

8

21

16,23,26

11

18, 19,26

i5 Storage Drawer or Kick Panel (depending on model)
16 Air

17 Model :~ndSerialNumbers (On front frame of range, behind storage drawer

]~j ~cmf)v~~i~]cOven Door (Easily removed for oven cleaning.)

[n[:lke(Under storage drawer or kick panel.)

or-kick pane],)

2,30

22

3,37

23,36

10,23

12,16,18, 19

-.

-....-—.........-———————.—.—....—. .——— —..——-_..-_. -.._.z

....

,’

,)

.—

—..—.—

.

Yoursurfaceburnersare lighted
by electric ignition,eliminating the
need for standingpilot lights with

constantlyburning flames.
In case of’a power

failure, you

can lightthesurfaceburnerson
your range witha match.Hold a

lighted match to the burner,then
turn the knob to the LITE position.

Use

extreme cautionwhen

Iighting

burners this }vay.

Surface burners in use when an
electricalpower failure occurswill

continueto operate normally.

The electrodeof the spark
igniteris exposed.

Whenone

burneris turned to LITE, allthe
burnersspark.Do not attemptto
disassembleor clean aroundany
burnerwhileanotherburneris

on. An electricshock may
result,whichcouldcauseyou
to knockoverhot cookware.

surfaceBurner controls

Knobs thatturn the surface burners

on and off are marked as to which
burners they control. The two
knobs on

front and
knobs on

front and

the left control the left
leftrear burners. The two
the right control the right

right rear burners.

BeforeLightinga Burner

@If drippans are suppliedwith
your range,they shouldbe used
at all times.

o.Makesureboth grates on one
sideof the range are in place

before using eitherburner.

To Light a surface Burner

hh

the control knob inand tirn

it to LITE.

“clicking” noise—thesound of the

electric spark igniting the burner.
After the burner ignites, turn tile

knob to adiust the flame size.

Youwill hear a little

.I

AfterLightinga Burner

~Check to be suretheburner
you turned on is the one you want
to

Llse.

not operatea burner for an

~Do

extendedperiodoftime without
cookwareon the grate. The finish
on the gratemay chip without
cookwareto absorbtheheat.

~Be sure the burnersandgratesare
coolbefore you place your hand, a
pot holder,cleaningclothsor other

.

..

....=—-....-...——..—,—..—-.

—— . .

..-..-..,,.........._.....-___-=

—.

Watchthe flame,not theknob,as

yoLi reduce heat.

Theilame sizeon a gas burner
shouldmatch thecookwareyou

are using.

1

FOR SAFE HANDLING OF

COOKWARENEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE.

Any flame largerthan the bottom
of ~hecookwa~eis wasted and only
servesto heatthe handle.

Ivhen using aiuminum o$­aluminum.-clad stainless steel
pots and pans, adjust the flame
so the circle it makes is about 1/2

inch smaller than the bottom of
thecookware.

WheX~boiling, use this same
flame size—1/2 inch smaller than
the bottom of thecookware—no
matter what the cookware is made
of.Foods cookjust as quickly at

a gentle boil tis they do at a
furious, rolling boil. A high boil
creates steam and cooks away
n~oisture,flavorand nutrition.

Avoidit cxccpt for the few

Tap”of”Rang@cookware

Alumi]Ium: Medium-weight

cookwareisrecommendedbecause
it heats quicklyandevenly.Most
foods brown evenly in an
aluminumskillet.Mineralsin food
and water will stain butwill not
harm aluminum.Aquick scour
with a soap-filled steelwoolpad

after eacl~use keeps aluminum
cookware looking shiny and new.
Use saucepanswithtight-fitting
lids when cooking with minimum

I

amountsof water.

Cast Iron: If heated slowly,
most skilletswillgive satisfactory
results.

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

cookware manufacturer’s
recommendations for cooking
methods.

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
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.

StainlessSteel: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.

Ceramic: Can

wok CoQMng

(onmodelswithsealedburners)

v=

Werecommendthat youuse only ;
flat-bottomedwok. They are
availableatyourlocalretail store.

Do notuse woksthat have supporl
rings.Use of these typesof woks,
with or without the ring in place,
can be dangerous.Placing the ring
over the burner grate may cause
the burner to work improperly
resulting in carbon monoxide
levels above allowablecurrent
standards.This could be dangerou
to yourhealth. Do not try to use
such woks without the ring. You
could be seriously burned if the
wok tipped over.

useof stoveTopGrills

(onmodelswith sealedburners)

Do not use stove top grills on your [

sealed gas burners. If yet] use the

stove top grill on the sealed gas
burner it will cause incomplete
combustion and can result ill
exposure to carbon l-noilol{icle
levels above allowable current

standards. This can be l~azardot~s
to your health.

.———.—

-——.——

,.—...

,’

r’

.—-

k-

.,

~y
..-

.-

.—

&

,.k

=-.-..*

*

—

Beforeusing%buroven

Be sureyoLi understand how to set
thecontrolsproperly.Practice
removingand replacingthe shel$~es

while the oven is cool. Read the
informationand tipson the
followingpages. Keep this book

handy whereyou can refer to
it, especially during the first
weeks of usingyour new range.

Electric Ignition
The oven bllrner’and broil burner

are lighted by electric

Totighteitherburner,

ignition.

turnthe

OVEN SETknob to thedesired

ovenoperationand theOVEN
TEMPknobtothedesired
temperature.Theburnershould

ignitewithin30-90seconds.
After the oven reaches the selected

temperature, the oven burner
cycles—off completely,then on
with a full flame-to keep the
oven temperature controlled.

Poweroutage

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.

[fthe oven is in use when a
~owerfailure occurs, the oven
gurnershuts off and cannot be

-e-lituntil power is restored.

OVENSETcontrol

The OVEN SET controihas
settingsfor BAKE, BROIL, TIME
BAKE andCLEAN. When you
turn the knob to the desired setting,
the properburneris activated for

that operation.
BA=Use this setting for all

normaloven operations—for
example, for cooking roasts or
casseroles.Onlythe bottom oven
burner operatesduringbaking.

BROl&Use thissettingfor
broiling.Only the top (broil)
burner will operate.

T~E BAKE-Use this setting
to turn the oven on and off at
specifiedtimeswhen you want
cooking to start and stop. See
AutomaticOven Timer on

next page.

CLEAN—Usethis setting for the

self-cleaningfunction only.

OWN TEMP control

The OVEN
maintains the temperature you set
for normal oven operation as well
as for broiling. Push in and turn
to set temperaturesor to set into
CLEAN position.

OW~—Shutsoff power to the oven

controls. Oven will not operate.
The OVEN TEMP knob should be
turned to OFF whenever the oven
is not in use.

For normal oven operation, push

in and turn the knob to the desired
temperature. 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 keep the

oven temperature controlled.

TEMP control

ovenIndicatorLight

The oven indicatorlight glows
untilthe oven reaches your
selectedtemperature,
and on with the oven burner(s)
during cooking.

Oven Light
The oven lightcomeson

automaticallywhen the door
is opened.

oven Venti
The oven is vented through duct

openings at the rear of the cooktop.
See Features section. Do not block
these openings when cooking in
the oven—itis important thatthe
flow of hot air from the oven and
fresh air to the oven burners
be uninterrupted.

~The r~entopenings and nearby
SUtiaces may become hoteDo not
touch them.

~Handles of pots and pans on &-,-!.
the Cooktop may becoRnehot if

thengoes off

~“

~

,&$

v

j;

.

,

..
. .

toburst.

f“”-->
{,, .,

.——.., .-..--.-..t...a.. . .....<...

.—-”

‘!
j

>,

-.,.. .

-.

———.—

.——

~“

ThisTimerwillautomatically start
and stop your oven for you.13ere’s
whatyou do:

1. Make sure both your range
clockand the DELAYSTARTdial
showthecomect time of day.
When either the DELAY START
dial or DELAY STOP dial is
pushedin and turned,it will “pop”
intoplace when the time shown on

The shelves

aredesignedwith stop­locksso whenplacedcorrectly on­theshelfsupports,they willstop

beforecomingcompletelyout of
theoven and will not tilt whenyou
areremovingfoodfromthemor

placingfoodon them.

When placing cookware on a shelf,

pull the shelf outto the “stop”
position.Place the cookware on
the shelf, then slide the shelfback

into the oven. This willeliminate
reaching into the hot oven.

The ovenhas fiveshelfsupports

for normalbakingand roasting—
A (bottom),B, C, D and E (top).
It alsohasa speciallowshelf
position(R)forroasting extra large
items, suchas a large turkey—the
shelfisnotdesignedto slide out at

thisposition. Shelf positionsfor
cookingare suggestedon Baking
and Roastingpages.

clock & MinuteTimer

To set the clock, push the knob in
and turn the clock handsto the
correct time. Then let the knob out
and continue turning to 0~.

the range clock is reached.

2. Set the DELAYSTARTcontrol.
Push in and turn the DELAY
STARTdial to the time you want
the oven to turn itself on. (If you
want it to startcooking
immediately,do not set DELAY
STARTti~e.)

3. Set the STOP TIME control.
Push in and turn the STOP TIME
knob to the time you want the oven
to turn itself off.

Note: There must be at least a
half-hour difference between the
DELAY STARTand STOP TIklE

pull it toward you, tilt front end
upward and pull shelf out.

To rep!ace, piace shelf

on shelf

support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tilt up front

a~]dpush shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of
shelf and push it all the way back.

The Minute Time~-hasbeen
combined with the range clock.
Use it to time cooking operations.

You’llrecognize it as the pointer
that is different in color from the
clock hands.

Minutes are marked up to 60 on
the center ring of the clock.

To

setthe Minute Tilner9turnthe

knob to the lePL,

}t~itl?oz[t]JUSl?i;lcqi}z,

until the pointer reachesthe number
of fllinu~esyou want 10time.

dials, and times can be set only up
to 11hours and 45 minutes
in advance.

4. Set the OVEN SET knob to
TIME BAKE,

5. Set the OVEN TEMP knob to
the desired cooking temperature.

The ove~ will turn itself on
immediately unless you have set
the lIELAY STARTcontrol for a
later starting time. It will operate
at the temperature you selected
and turn itself off at the Stop Time

you selected.

After you take your food out of tl~~
oven, be sure to turn tl~eOi~EIN

TEMP control to 0~.

.-.——

—.

..

“--!

E

A

_

_....

.

..—

Do notlock the oven door with the

door Iatcllduring baking.This
used forself-cleaningonly.

How tosetYourRange

forBaIiiHg

1.Positiontheshelfor shelvesin
the oven.If cooking on two shelves
at the same
cookwarefor best heatcirculation.
Place food in oven on center of
shelf.Allow at least2 inches
between edge of cookwareand

ovenwalloradjacentcookware.

2. Closethe oven door but do not
latch it. If the door latch is moved

to the right during a

operation, the door may lock and

you may not be ab~eto open it until
the oven cools.

3. Turn OVEN SET knob to BAKE
or TIME BAKE and turn OVEN
TEMP knob to desiredtemperature.

4. Check food for doneness at
minimumtimeonrwipe.Cooklonger

if necessary.Turn OVEN T_EMP
knob to OFF and remove food.

Preheating

Preheating is very important when
baking foods such as biscuits,
cookies, cakes and other pastries.

Preheat the oven for at least 10
minutes. Preheating is not
necessary when roasting or for
long-time cooking of whole meals.

ShelfPositions

Most baking is done on the (B)

shelf positit~ll.

When baking three or four items,
use two shelves positioned on the
(B & D)

B:)k~ ;inge]

shelf position.

time,staggerthe

bake

SLl~pOFtS.

food cakes on the (A)

is

~Do not open theovendoorduring
a baking operation—heatwillbe
lost

ancl thebaking time might

needto beextended.This could
causepoorbakingresults.If you.
mustopen the door,open it
partially---only3 or4 inches—a~~d
closeit as quicklyaspossible.

Comon Bating Problems
and Possible solutions

PIES
Burning around edges

*Edges of crusttoothin.
~Incorrect bakingtemperature.

BottonJIcrust soggy

~

Allow crust and/or filling to cool
sufficientlybeforefillingpie shell.
~Filling may be too thin or juicy.
eFillingallowedto stand in pie
shell before baking.(Fillpie shells
and bake immediately.)
@Ingredientsand proper measuring
affectthe qualityofthe crust. Use
a tested recipe andgood technique.
Make sure there areno tiny holes
ortearsin a bottomcrust.“Patching”
a pie crust couldcause soaking.

Pie filling runs over
@Top and bottom crustnot sealed

together well.
eEdges of pie crust not built up
high

enough.

Too Inuch filling.

e

*Check size of pie plate.

Pastry is tough; Crustnot flaky
*Too much handling.

~Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.

CAKES
Cai<erises higher on one side

~Batter spread unevenly in pan.
Qoven shelves not leve].
~w,l]-ped

~~llSused.

and unbaked

Cakes cracking on top

Oven temperaturetoo high.

@

~Battertoo thick,followrecipeor
exactpackagedirections.

~Check for propershelfposition.
~Check pan sizecalledfor in
recipe.
~Impropermixingofcake.

~Too much shortening, sugar or

liquid.
~Check leaveningagent,baking
powderor baking sodato assure
freshness.Make a habit of noting
expirationdatesofpackaged
ingredients.

~Cake baked at incorrect
temperatureor not baked long
enough.
~If addingoilto a cake mix, make
certain the oil is the type and

amountspecified.

Crust ishard

~Check temperature.
~Check shelfposition.

Cakehas soggy layer or streaks

at bottom
~Undermining ingredients.

~Shortening too soft for proper
creaming.
QToo much liquid.

COOKIES& BISCUITS

Doughy center;heavy crust on

surface

~Check temperature.
~Check shelf position.
~Carefully follow baking
instructions as given in reliable
recipe or on convenience food
package.
~Flat cookie sheets will give more
even baking results. Do~~’t

overcrowd foods on a baki~~g
sheet.
~Convenience foods used beyond
their expiration date,

-­m,,

-. .

-

‘ /-”%

1“ /’

~ . ...

-——...—-.----— —————-

_—

—=.——....-.——...—.,.,.....—.......

——.. .......—

-a. .-.-. -m ..-- ..,— .,.--,

;...

.,” .._

-----

!!”-

1,Preheating isvery important

%vIleIlbaking foods Such as
~~~;~~~~,~~~~~~~,~~~{~$~~~ ~~~~~

s ~:~+>

~~~~&~~~ea~t10minutes.

pastries. Preheatthe oven for at bestresultsbecausetheyhelp crusts. Reduce-ovenheat25°F.if

necessarywhen roasting or-for
long-tim~cooking of w~olemeals.

Fooa

Bread

(1/2in. thick)

Biscuits

Coffeecake
Cornbread

Gingerbread
Muffins

Popovers

Quick loafbread

Yeastbread (2 loaves)
Plain rolls
Sweet rolls

Cakes

(without shortening)

Angel food
Jelly roll
Sponge

Cakes
Bundt cakes

Cupcakes
Fruitcakes

Layer

Loaf

Cookies

Brownies
Drop

I?efrigcrator
Rolled or sliced

Fruits,

Other Desserts

Baked apples
Custard

Puddings, rice
and custard

Pies

Frozen
Meringue

One crust
Two crust

Pastry shell

or muffins

preheating is not

Cook\vare

Shiny Cookie Sheet
ShinyMetal Pan with

satin-finishbottom
Cast-Ironor Glass Pan
Shiny MetalPan with
satin-finishbottom
Shiny MetalMuffin Pan
Deep Glassor Cast-Iron Cups

Metal orGlassLoaf Pan
Metal orGlassLoaf Pan
Shiny Oblongor Muffin Pan

Shiny Oblongor Muffin Pan

AluminumTube Pan
Metal Jelly Roll Pan
Metal or CeramicPan

Metal or Ceramic Pan
Shiny Metal Muffin Pan
Metal or GlassLoaf or TubePan

ShinyMetal Pan with
satin-finish bottom
Metal or Glass Loaf Pan

Metal or Glass Pan

Cookie Sheet

Cookie Sheet

CookieSheet

Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet
Spread to crust edges

Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Sa[in-finish Metal Pan

2. Aluminum pans conductheat
quickly. For most conventional

3. Darkor non-shiny finishesand
glasscookwaregenerallyabsorb

baking,light,shinyfinishesgive heat which may resultin dry,crisp

preventoverbrowning,For best lightercrusts are desired.Rapid
browningresults,we recommend
dullbott~msurfacesforcakepans

browningof somefoodscan-be
achievedbypreheatingcast-iron

and pie plates. cookware.

shelf

Positions

c

B
B

B
B

B
B

B
B
B

A
B
A

A, B

B

A, B

B
B

J

B, C
B, C

B, C
B, C

A, B, C

B

B

B
B

B
B
B

Oven

Temperatures

400°-4750
350°-4000
400°-4500

350°

400°-4250

375°

350°-3750
375°-4250
375°-4250
350°-3750

325°-3750
375°-4000
325°-3500

I

325°-3500
350°-3750
275°-3000

350°-3750

350°

325°-3500
350°-4000

400°-4250

I

375°-4000

350°-4000
300°-3500

325°

400°-4250
325°-3500

400°-4250
400°-4250

450°

Time,

Minutes

15-20
15-30

20-40

45-55

20-30

45-60
45:60

30-60

10-25

20-30

30-55

10-15

45-60

45-65
20-~5

2-4 hrs.

20-35

40-60

25-35

10-20

6-12
7-12

30-60
30-60

50-90

40-70

15-25

40-60
40-60

10-16

Comments

Canned, refrigeratedbiscuitstake 2to 4
minutesless time.

Preheatcast-iron pan for crisp crust.

Decrease about 5minutesfor muffinmix
or bakeat 450°F.for25minutes,then at
350°F.for 10to 15minutes.
Dark metalor glassgivesdeepest
browning.

Two-piecepan isconvenient.

Line panwithwax paper.

Paper liliersproducemoister crusts,
Use 300°F.and ShelfB for small or

individualcakes.
If bakingfour layers, useShelves B
and D.

Bar cookiesfrom mixusesametime.
Use Shelf C and increasetemperature 25°
to 50”F.for morebrowning.

Reduce temperatureto 300”F.for large
custard.
Cook breadorricepudding with custard
base 80to90minutes.

Large pies use400°F. and increasedtime.
To quicklybrown meringue,use 40t)°F.
for 9 to 11minutes.
Custard fillings require lower temperature
and longer time,

—

.,..
..

-?

/

souffles

Seton Oven Shc]f
~lass or Metal

Glass Pan

I

B, C
B,

B

325°-4000 ~

c

3~5”-375”

3J0°-3500

60-90
30-60
30-75

I

Increase time for large amountor size.

-.—-.. —..—.-—-

:

..

-—

%-=..

.*

,,-

-.

-~

,.;!

Roastingiscooking by dry heat.

Tendermeator poultrycan be
roasted uncoveredinyouroven.
Roastingtemperatures,which

should be low and steady,keep
spatteringto a minimum.When
roasting,it is not necessaryto
sear, baste,cover or add water to

your meat.

The oven has a special low shelf
(R) position just abovethe oven

bottom. Use it when extra cooking

space is needed,for example,
when roasting a large turkey.The
shelf is not designed to slide out
at this position.

Roasting iseasy;just follow

these steps:

Step 1: Position oven shelf at (B)

position for small size roast
(3 to 5 lbs.) and at (R) position
for larger roasts.

Step 2: Check weightof roast.
Place meat fat-side-uporpoultry
breast-side-upon roastingrack in a
shallowpan.The meltingfat will

bastethe meat. Selectapan as
closeto the size of meat as
possible.(Broilerpan with rack
is a good pan for this.)

Step 3: Turn OVEN SET knob to

BAKE or TIME BA~ and
OVEN TEMP knob to desired
temperature. Checkthe Roasting
Guide for temperatures and
approximate cooking times.

Step 4: Most meatscontinueto
cook slightly while standingafter
being removed from the oven.

Recommended standing time for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to

10”F.If you wish to compensate
for temperature rise, remove the
roast from the oven when its
internal temperature is 5° to 10°F.
less than temperature shown in the

Roasting Guide.

,,=.. ..

.....

.-. ..

—

NOTE:Youmay wish to Time .---” ‘

Bake (See Using YourOven

sectionofthisbook)totum oven
on and off automatically.

Rememberthatfood will continue

--

.~

.-

to cook in the hot oven and
therefore shouldbe removedwhen

~
thedesired internaltemperature
has been reached.

FrozenRoasfi

~Frozen roastsof beef, pork,
lamb, etc., can be started without
thawing,but allow 15to 25

minutesperpound additionaltime
(15 minutes per pound for roasts
under 5 pounds,moretime for
largerroasts).

~Thaw most frozen poultrybefore
roasting to ensureeven doneness+

Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given

on package label.

Dualshelfcooking

This allows more than one food

to be cooked at the same time. For

example: While roasting a 20-lb.

turkey on shelf(R) a second shelf

may be added on position D so
that scalloped potatoes can be
cooked at the same time. Calculat(
the total cooking time to enable
both dishes to complete cooking

at the same time. Allow 15-20
minutes of additionalcooktime
for the potatoes.

——

.. ,.

~ ~<>

-..,

\

~,. ,:

~.

=.,’

1.

.——.—-.——— . . . .. . . . . . .. .

.,. ..—-— —-----. -—,. -,---- - --.. -— —-.—.-.——————

——-.—..— . . . . . .