RCA L3BI15GL, L3B130GL Use And Care & Installation

Models

Aluminum Foil

4,14,16

Broiling/Broiling Guide 16,17
Control Settings 13

L3BI15GL

L3B130GL

Anti-Tip Device

3,22

AmAiance Registration 2

Door Removal

20

Preheating 5,13,15

Cannimz Tim 9

Roastin~/Roastin~ Guide 18

Care and Cleanirw 19-21

Shelves’

13,20,21

Clock/Timer 12

Thermostat Adjustment 13

Consumer Services

27

26

Problem Solver

Energy-Saving Tips 5

3,4

Features 6,7

Safety Instructions

8-11

Surface Cookinz

Installation Instructions 22-25

L381

Leveling 23

Control Settings 8
Cooking Guide

Model and Serial Numbers 2

13

Cookware Tips

Oven

Back Cover

Warranty

Bakin~/Bakin~ Guide 14,15

——.. .

. . s -..-e-~ ——.

——. .—

.s

.-

.

It is intendedto helpyou operi~te
and maintain your new

range

properly.
Keep it handy for answers to your

questions.
If you don’t understand

something

or need more help, write (int$utje

your phone number):

ConsumerRelations
AppliancePark

Louisville, KY 40225

writedow’nthemodelm’ld

serial numbers.

..

You’Hfind them on a label on the
front of the range behind the ‘

storage drawer.
These numbers are also on the

Consumer Product Ownership
Registration Card that ~ame with

your range. Before sending in
this card, please write these

numbers here:

ModelNumber

SerialNumber

Use thesenumbers in any
correspondence or service calls
concerning your range.

hmndiatdy contactthedealer(or
builder)thatsoldym therange.

Checkthe

Pr&lem Solver inthe

backof thisbook.Itlistswum?sof
q’inor,operatingproblemsthatyou
canCxXrectyoul”sdf.
.,

H’you need!!wvicem

To obtain service,see the
ConsumerServicespage in the
back of this book.

We’reproudof our service and
want you to be pleased. If for some
reason you are not happy with the
serviceyou receive, here are three
stepsto follow for furtherhelp.

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

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

ConsumerRelations
AppliancePark
Louisville,KY 40225

FINALLY,if your problem is still

notresolved, write:

Major Appliance Consumer

Action Panel
20 North WackerDrive
Chicago, IL 60606

.’. .

,:

,.

..

.

-.

.f

moRTANT SAFEW msTRucTloNs

AJ?wBdallinstructionsbeforeusingthisappliance.

hen using electrical

pliances~basic

safety

-ecautions shouM be followed,

including the following:

o usethis‘apphmmiyfor

itsintendeduseasdescribedin
thismanuaL

@Besure yourapplianceis

properly

installedandgrowled

byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.

oDon1atkmpt to repair

‘orreplace any

partofyour
rangeunkssitisspecifically
recommendedhithisbookAll

otherservicingshouldbereferred

toaqualifiedtechnician.

~Beforeperformingany

serviee9DISCONNECTTHE
RANGEPOWERSUPPLY

T‘mmHOUSEHOLD
ISTRIBUTIONPANEL

BYREMOVINGTHEFUSE

RSWITCHINGOFFTHE
IRCXJITBREAKER.

WARNING–AU!ra.nges

—

can @ and

injurycould
!iW?dt.To
prevent

accidental
tippingof‘h
rangefrom
abnormal
usafy+

including

excess

loading

oftheovendoor,attachittothe

wallandfloorbyinstallingthe
Anti-Tipdevicesupplied.To
checkifthedeviceisinstalled
andengagedproper~y,remove

thedrawerandii]specttherear
levelingleg.Makesureit

fits

a~wcurely intotheslotinthedevice.

.

youpushtherangeback.Please

refertotheAnti-Tipdevice
informationinthisbook.Failure
totakethisprecautioncouklrwlt
intippingoftherangeandinjury.

~Donotleavechildrenakme--
childrenshouldnotbeleftalone
orunattendedinanareawhereafl
applianceis inuse,Theyshould
neverbeallowedtositorstand
onanypartoftheappliance.

~Don9tallowanyonetocbb~

standorhangonthedoor9
drawerorrangetop.They
cdl damagetherangeand
eventipit

OWX’9cawingsevere

personalinjury.
~CAUTION:ITEMSOl?

INTEWST TOCHILDREN’

SHOULDINCH’BESTORED
INCABDJETSABOVE

A

RANGEORON

THE

BACKSPLASHOF

A

MNGE—CHILDREN
CLIMBINGONTHE

RANGE

TO

REACHITEMSCOULD

BE

SENOUSLY~~~w~.

e~~~~~~~a~~o~~e-flttillg

Or

hanging

garmentswhileusing

theapp~iance.Flammable

materialcouldbeignitedif
broughtincontactwithhot
heatingelementsandmaycause
severeburns.

suse onlydry pot!hokk333—
moistordamppothoidersonhot
surfacesmayresultinburnsfrom

steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.

5I?oryour saf4?ty9BM?veruse

ymf’ appliance for warming or
heating the room.

oml not stfwe or -$Mecombustible
Imaterials9gasoline or other
flamlnable ‘vapors and liquids
M the vicinity d this or my
ft-kbwapplianc~~

~~~~p ~00~ a~dgrease flhl%

deantomaintaingoodventing
andtoavoidgreasefires.

sDonotM cookinggreaseor
otherflammablematerials

accumulateinornearthe
range.

~~~ ~~~~s~~a~~rongrWW?
fires.Neverpickupafk-ning

pan.Smotherflamingpanon

surfaceunitbycoveringpan
completelywithwell-fittinglid,
cookiesheetorflattray.Flaming

greaseoutsideapancanbeput
outbycoveringwithbakingsoda
or,if available,amulti-purpose
drychemicalorfoam-typefire
extinguisher.

~Donot touchheating

ekmentsorinteriorsurfaceof
oven.Thesesurfacesmaybehot

enoughtoburneventhoughthey
aredarkincolor.Duringand

afteruse,donottouch,orlet
clothingorotherflammable
matefialscontactsurfaceunits,
areasnearbysurfaceunitsorany
interiorareaoftheoven;allow

sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude

thecooktop,areasfacingthe
cooktop,ovenventopening,

surfacesneartheopening,
crevicesaroundtheovendoor,
andmetaltrimpartsabovethe
door.Remember:Theinside

surfaceoftheovenmaybehot
whenthedoorisopened.

ewhen cookingpo3%Lfollow
thedirectionsexactlyandalways
cookthemeattoaninternal
temperatureofatleastUO’F.
Thisassuresthat,intheremote

possibilitythattrichinamaybe

presentinthemeat,itwillbe

killed.andthemeatwillbe safe

to

eat.

i:

—

r...

—.-

oven

,

e

standawayfnm-$range

when

openingovendoor.~~~

airorsteamW% ewapescm

Cawx! inn-wtohands,face

andkweyes.

eDon%heatunopenedfood
fcontainersintheoven.
Pressurecouldbuildq) WBd
the

COIlt&M!~ wdd burst,

causinganinjury.
@Keepovenventdud

unobstructed.
~Keepovenfreefromgrease

btii~dup.

op~a~e~ve~~~e~f~~~e~~~e~

~OSitiOE4 Whik 0V4Nl k cd. If

shelvesmustbehandledwhen
hot,donotletpotholdercontact
heatingunitsintheoven.

ePulIingoutshelfto theSMf

stopisa conveniencein lifting

heavyfoods.Itisalsoa

precautionagainstburnsfrom
ltouchinghotSudacesofthe
‘doororovenwalk

*when using(xxkhg or
roasting

bagsinoven9follow

themanufacturer’sdirections.

oDonotuseyourovento dry
newspapers.Ifoverheated,they
cancatchfire.

QDonotleavepaper products9
cooking‘$MMMNSYor foodinthe
ovenwhen.not in use.Donot
storeflammablematerialsinan

ovenornearthesurfaceunits.

surfacecookingunits
@

Use properpan size-Thki

appliailceisequippedwithoneor
moresurfaceunitsofdifferent

size.Selectcookwarehavingflat
bottomslargeenoughtocover
thesurfaceunitheatingelement.
Theuseofundersizedcookware
willexposeaportionofthe
heatingelementtodirectcontact
andmayresultinignitionof
clothing,Properrelationshipof
cookwaretoburnerwillalso

improveefficiency.
@p@v~~]~~v~s~fla~~~~~@

unattendedathighheat
settings.Boilovercauses

smokingandgreasyspillovers
thatmaycatchonfire.

~ Besure drip pansandvent

dudsareW coveredandare
inplace.Theirabsenceduring

cookingcoulddamagerange

pallsandwiring.
@~~~?~~$~~~~~~~~~f~~]to

linedrip pansoranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamageto
therange.

Q(My certaintypesofglass9

gkisskermic, earthenware or
other gku?x!dcontainers are
suitable for range=top service;

othersmaybreakbecauseofthe
suddenchangeintemperature.
SeethesectiononSurface
Cookingforsuggestions.

eTomilRimixethe possibilityof

bum+ ignitionofflammable
materials,andspillage,the
handleofa containershouldbe
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.

eAlwaysawn Swhx?Unitto

(IUFB’?oefm’eremovingcookware,

*

Impm eyeonfindsMng

fried

atHIorMEDIUN4HI(2

heatsettings.

@

TOavoidthepossibilityd’a

h.morelectricshock.,Iidways
be’certainthat thecontrolsfor

allsurfaceunitsareattheOFF _
positionandallcoilsaredxd
beforeattemptingtoliftor

removetheunit.

~Don’timmerseorsoak

removablesurfacelnnits.Don9t
putthemina dishwasher,

* Whenflamingfoodsare

underthehood9turnthefan

Off’eThefan,ifopeE’ating9may
spreadthefkmle.

~Alwaysheat

fat slowly? and

watchasitheats.

o

usedeepfatthermometer

wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.

@~~(J&’forfrying Shotlldbeas
dry aspossible.Frostonfrozen

foodsormoistureonfreshfoods

cancausehotfattobubbleup
andoversidesofpan.

~Ifacombinationofoilsor fats

willbeusedin fryingystir
togetherbeforeheating,orasfats
meltslowly.

—

—

——....——

Ener*sa*mp

rfacecoo~ng

se cookware of medium-weight

minum,with tight-fitting -

ers, and flat bottomsthat

completelycover the heated

portionof the surface unit.
~Cook fresh vegetables with a

minimumamountof water in a
coveredpan.

~Watchfoods when bringing them
quicklyto cooking temperaturesat
high heat. When food reaches

cookingtemperature, reduce heat
immediatelyto lowest settingthat
willkeep itcooking.

~“Useresidual heat with surface

cooking whenever possible. For
example, when cooking eggs in
their shells,bring water and eggs
to a boil, then turn control knob to
OFF position and cover cookware

with lid to complete the cooking.
~When boiling water for tea or

coffee, heat only amount needed. It

“snot economical to boil a

ntainer full of water for one or
o cups.

*Preheat oven oniy when
necessary..IV@tfoodswillcook
satisfactorilywithoutpreheating.
If you find preheating is necessary,

watch theindicatorlight,and put
food in the ove~ promptlyafter the
oven is preheated.

~Always

turnovenoffbefore

removing

food.

oDuringbaking,avoidfrequent
dooropenings.Keepdooropen

asshorta timeaspossibleif it
isopened.,

. .

~Cookcompleteovenmeals
insteadofjustonefooditem.
Potatoes,othervegetables,and

somedessertswillcooktogether
witha main-dishcasserole,meat
loaf,chickenor roast.Choose.
foodsthatcookat thesame
temperamreandin approximately

thpsameamountoftime.
euse residualheatintheoven
wheneverpossibletofinish

cookingcassero~es,ovenmeals,

etc.,N;o add rollsorprecooked

dessertstoa warmoven,using
residualheatto warmthe~.

L--

.

—

Featuresof’YourRange

?? ?

I

@

Explained

Feature index

onpage

1 StorageDrawer

21

1

2 Model and Serial Numbers
3 Anti-Tip Device

3,22

(SeeInstallation Instructions)

4 BakeUnit

21

(Maybe liftedgently for wiping oven floor.)

5 Oven Shelves

13,20,21

6 Broil Unit

7 Lift-Up Cooktop

19

8 Surface Unit Controls

8

9 “ON” Indicator Lights for Surface Units

8

10 Oven Cycling Light

(Glowsuntil oven reaches selected temperature,
then goes off and on during cooking with the

oven unit as temperature is maintained.)

11 Oven Control

13

12 Timer/Clock (on some models)

12

13 Oven Vent Duct

(Located under the right rear surface unit.)

JJ-

14 P1ug-InSurface Units

(Two 6“ and two 8“)

(May be removed when cleaning under unit.)

19,21

15 Chrome-Plated Drip Pans

I 19,21

16 Oven Shelf Supports

13

(For roasting, baking, and broiling positions of
shelves, see suggestions in cooking guides.)

17 Broiler Pan and Rack

16,20,21

18 Removable Oven Door

20,21

(Easily removed for oven cleaning.)

SutiaeeCoohg

SeeSurface Cooking Guide.

surfacecookingwith

Infinite

matcontrols

At bothOFF and HI positions,
thereis a slight niche so control
“clicks”at those positions;“click”

on the word HI marks the highest
setting;the lowest settingis the
wordLO. In a quietkitchen,you

may hear slight“clicking” sounds
duringcooking,indicatingheat
settingsselectedare being
maintained.

Switchingheats to highersettings
alwaysshows a quicker change

Howtosetthecontrols

Step 1: Grasp control knob and

push in.

than switching to lower settings.

Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.

Control must be pushed in to set

only from OFF

position. men

control is in my positionother
than CM%’,it maybe rotated.
without pushing in.

Be

sure you turn control to OFF
when you finish cooking. The
surface unit indicator light will

glow when ANY heat on any
surfaceunit is on.

cookingCh.xiikfor

thingHeatsettings

Hi—Quick startfor cooking; bring
water to boil.

MEDIUM HIGH—Fast fry, pan
broil;maintain fast boil on large
amountof food.

MED-Saute and brown; maintain
slow boil on large amount of food.

MEDIUM LOW—Steam rice,
cereal;maintain serving
temperature of most foods.

LO—Cook afterstartingat HI;cook
with little water in covered pan.

NfoT_lE:

1. At EH,MEDIUM HIGH, never
leave food unattended. 130ilovers
cause smoking; greasy spillovers
may catch fire.

2. At MEDIUM LOW or LO, melt
chocolate, butter on small unit.

Questions& Answers

. May I $3?i?lfoodsland

eswveson my

surfaceunits?

.

Yes,but only use cookware

signedfor canningpurposes.

heck the manufacturer’s

instructionsand recipesfor
preservingfoods.Be sure canner is
flat-bottomedand fits overthe
centerof the surface unit. Since

canninggenerateslarge amountsof
steam,be careful to avoidburns
from steam or heat. Canningshould
onlybe done on surface units.

Q.

Can I covermy drip pans

withfoil?
A.No.

Clean as recommendedin

CleaningGuide.

Q. Cm I me specialcooking
equipment,likean orientalwok,
onany surfaceunit?

A. Cookwarewithoutflat surfaces
is notrecommended.The life of
the surfaceunitscan be shortened
and therange top can be damaged
fromthe highheat needed for this
type of cooking.

Q. Why am I notgettingthe heat

I needfrom mysurfaceUnits
eventhoughI havethe knobson
the right setting?

A.

After turning surfaceunitsoff
and making sure they are cool,
check to make sure that your plug­in units are securely fastened into
the surface connection.

Q.m-ydoesmy cookwaretilt

when1placeitm thesurfacemit?’

A. Because the surfaceunit or the

cookwareis not flat. M“akesure
that the “feet” on your surface

units are siltingtightly in ~herange

top indentationand the drip pan is,
flat on the range surface.

Q. Why

isthe porcelainfinish on

my UMkVVare‘comingW’?
A.

If you setyour surface unit

higher than required for the

cookwarematerial, and let the
cookware sittoo long,the
cookware’sfinish may smoke,
crack, pop Orburn, depending on
the pot or pan. Also,cooking small
amounts of dry food may damage

omeCating Tips

armingshould.be done on

surface Unitsonly.

In surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’sdrip panis not recommended.
However, when canning with a

wate~.bathor pressure canner,

large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
w-enot harmful to cooktop surfaces

surrounding the surface units.
HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS

the cookware;s finish.

OR OTI-HX LARGE-DIAMETER
POT’S FOR FRYING OR

BOILING FOODS OTHER
THAN WATER.Most syrL~por
sauce nlixtures-

and all types of

frying-cook at temperatures

much higher than boiling water.

,K:~%Silch temperatures could
k

?

:.:-::,cllej~~~j~~~jyh:lrn]cc)oi(topswfaces

“=”

sllrrouncling surface units.

fl.%

r.-

>

-:]

-;

z-.

‘>’

%----

observe theRmnving

Points

inGM-ming

1.Be sure the canner fits ove~the

center of the surfaceunit. If your

rangeor itslocation does not allow

the canner to be centered on the
surface unit, use smaller-diameter

pots for good canning results.

2. For best results use canners with
flat bottoms. Canners with flanged
or rippled bottoms (often found in
enamelware) don

‘tmakegood

contact with the surface unit and
take a long time to boil water.

3. When canning, use recipes and
procedures from reputable sou~ces.
Reliablerecipes and procedures are
available from the manufacturer of
your canner; manufacturers of

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

4. Remember that canning is a
process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful

when canning.

Flat-bottomed winnersare

voltage, cafining may take longer
than expected, even though
directions have been careft.dly
followed. The process time will
be shortened by:

(~) using a

pressure cannfx,EUld

(2)

starting with HOT tt~pv~~terfo~

fastest heating of IaIge quantifies

of water.

---

Ij

\

~

Ii

(

1

I

i

- -.,-----....

—..

f-l
\A<j

,>.

———-———--

——.

Gn’m-dsettings

Cakwmi?Tips

L Use medium-or heavy-weightEW—@best setting.

~EDIUM EUGJi&---Setting
halfwaybetween I-UandMED.

NIED—Medkmlsetting.

MEDIUMLOW—Setting

halfway between MEDand LO.

cookware.Aluminumcookware
conductsheatfasterthan other

*
metals.Cast-ironand coated cast­iron cookwareare slow to absorb
heat, but generallycookevenly at
low to mediumheat settings.Steel
pansmay cookunevenlyif not
combinedwithothermetals.

L@—-Lowestsetting.

DirectionsandSettings
to CompleteCooking

Directions andSettings
to Start Cooking

comments

Food ICookware

Cereal

Cornn2eal.grits,

oatmeal

MEIXUMLOWorLO,then

addcereal.Finish

timing

aceordin~toPaskagedirections.

Cerealsbubbleand expandas
theycook;uselargeenough
saucepantopreventboilover.

Covered
Saucepan

HI.Incoveredpanbring

watertoboilbeforeadding

cereal.

Milkboilsoverrapidly.
Watchasboilingpoint

Cocoa

Coffee

Uncovered

Saucepan

HI,Stirtogetherwateror
milkandcocoaingredients.
Bringjust toaboil.

MED.Cook1or2 minutesto
completelyblendingredients.

approaches.
Percolate8to 10minutesfor

Percolator

HI.Atfirstperk,switch
heatto MEDIUMLOW.

MEDIUMLOWtomaintain
gentlebutsteadyuerk.

8cups,lessforfewercups.

Eggs

Cookedinshell

Friedsunny-side-up

Friedovereasy

Covered
Saucepan

HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.

MEDIUMHIGH.Meltbutter,
addeggsandcoverskillet.

HI.Meltbutter.

MEDIUMLOW.Cookonly3
to4 minutesforsoilcooked;

15minutesforhardcooked.

ContinuecookingatMEDHJM
HIGHuntilwhitesarejustset,
about3to 5 moreminutes.

MEDIUMLOW,thenaddeggs

Whenbottomsofeggshave

just set,carefullyturnover

tocookotherside.
MEDIUMLOW.Carefullyadd

eggs.Cookuncoveredabout

Covered
Skillet

IfYoudonotcoverskillet,
ba~teeggswithfattocook
topsevenly.

Uncovered
Skillet

Poached

Scrambledoromelet

Covered
Skillet

HI.Incoveredpanbring
watertoaboil.

Removecookedeggswith
slottedspoonorpancake
turner.

I 5-finutesat MEDIUMHIGH.

HI.Heatbutteruntillight
goldenincoior.

MED.Addeggmixture.

Cook,stirringtodesired

doneness.

Eggscontinueto setslightly
aftercooking.For omeletdo
notstirlastfewminutes.
Whenset,foldinhalf.

Uncovered
Skillet

Fruits

~overed
~aucepan

HI.In coveredpanbring
‘ruitandwaterto boil.

MEDIUMLOW.Stiroccasionally
and checkforsticking.

Freshfruit:Use 1/4to 1/f?
cupwaterperpoundoffruit.

Dr~edfruit:Usewateras
packagedirects.Time

dependsonwhetherfruithas

beenpresoaked.Ifnot,allow

morecookingtime.

Meats

Braised:Potroastsof
beef,lamborveal;

pork chopsandsteak!

;overed
killet

31.Meltfat,thenaddmeat.
lwitchtoMEDIUMHIGHto
)rownmeat.Add wateror
Itherliquid.

MEDIUMLOW.Simmeruntil
forktender,

Meatcanbe seasonedand
flouredbeforeit is browned,
ifdesired.Liquidvariations
forflavorcouldbe wine,fruit
ortomatojuice or meatbroti2.

Timing:Steaks1 to 2 inches:

1 to

2 hours,BeefStew:2 to

3hours.PotRoast:2!Ato

4hours.

Pa~2-t’ried:Tender
c120ps;t12i]2steaksup
to 3/4-inch;n2inute
steaks;hamburgers;

franksandsausage;
thinfishfillets

ncovered
cillet

I-H,Preheatskillet,then
greaselightly.

MEDIUMHIGHor MED.Brown
andcook to desireddoneness,
turningoveras needed.

Panfryii2gisbestforthii2
steaksa~2dchops.If rareis

,~,:~1

desired,preheatskillet

[

&s-.’:

-.-,,h,: y

beforeaddingmeat.

?:ka~

—

Y——.—...

—

wrong

~F==%—=—

drip pans ranging from blueto

!$m2zA!4bs_4!~

Concave Botlom

Rounded Bonom

2. Toconserve the mostcooking

ergy,pans should be flat cmthe
ttom,have stmightsidesand

tight-fitting lids. Nlatchthe size

‘the saucepanto the size of the

‘aceunit.A pan thatextends

morethan one inch beyondthe

edgeof the drip pan will trap heat,

dark gray.

Right

~.

Deep Fat Frying. Do notoverfill
cookwarewith fat that may spill
over when addingfood. Frosty
foods bubblevigorously.Watch

Wrong

foods frying at high temperatures.

\

Keep range and hood clean from

accumulatedgrease.

Right

{

a

A’NOT OVER 1“

ca&ing discolorationon chl’ome

Food

Meats

FriedChicken

Directions and Settings
to Start Cooking

DirectionsandSettings
to CompIeteCooking

Cookware

Comments

Covered
Skillet

I-H.Meltfat.SwitchtoMEDIUM
HIGHtobrownchicken.

MEDIUMLOW.Coverskillet
andcookuntiltender,
Uncoverlastfewminutes.

Forcrisp,drychicken,coveronly
afterswitchingtoMEDIUM
LOWfor10minutes.
Uncoverandcook,turning
occasionallyfor 10to20min.

Pan-friedbacon Uncovered

Skillet

HI.Incoldskillet,arrange
baconslices.Cookjust until
startingtosizzle.
HI.Meltfat. SwitchtoMED
tobrownslowly.

MEDIUMHIGH.Cook,turning
overasneeded.

Amoreattention-freemethod
istostartandcookatMED.

MEDIUMLOW.Coverandcook
untiltender.

Meatmaybebreadedor
marinatedinsaucebefore
flying.

Sauteed:Lesstender
thinsteaks(chuck,

round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;

cornedbeefismoked
pork;stewingbeet
tongue;etc.

Melting Chocolate,

Covered
Skillet

MEDIUMLOW.Cookuntilfork­tender.(Watershouldboilslowly.)
For verylargeamounts,medium
heatmaybe needed.

Addsaltorotherseasoning
beforecookingifmeathas
notbeensmokedor
otherwisecured.

Covered
DutchOven,
Kettleor
Large
Saucepan

Small
Uncovered
Saucepan.
Usesmall
surfaceunit.

HI.Covermeatwithwater
andcoverpanorkettle.

Cookuntilsteaming.

LO.Allow10to 15minutes
tomeltthrough.Stirto smooth.

Whenmeltingmarshmallows,

add milkorwater.

utter,Marshmallows

MEDIUMHIGH.Heatskillet
8to 10minutes.Greaselightly.

Cook

2 to 3 minutesperside.

Thickbattertakesslightly
longertime.Turnover
pancakeswhenbubbles
risetosurface.

Skilletor
Griddle

Pasta

Noodlesorspaghetti

Uselargeenoughkettleto
preventboilover.Pasta

doublesinsizewhencooked.

Large

Covered
KettleorPot

HI.Incoveredkettle,bring
~altedwaterto a boil,uncover
mdaddpastaslowlysoboiling
~oesnotstop.

MEDIUMHIGH.Cook
uncovereduntiltender.For
largeamounts,HI maybe needed
tokeepwateratrollingboil
throughoutentirecookingtime.

Cookershouldjiggle2to3
timesperminute.

Pressure Cooking

+1.Heatuntilfirstjiggleis heard.

MEDIUMHIGHforfoods
cooking10minutesorless.
MEDforfoodsover 10minutes.

Pressure
Cookeror
Canner

MEDIUMLOW.Tofinish

Puddings, Sauces,
Candies, Frostings

Uncovered

Saucepan

+1.Bringjust toboil.

Stirfrequentlyto prevent
sticking.

cooking.

Vegetables

Fsesh

Covered
Saucepan

11,Measure1/2to 1inch
vaterinsaucepan.Addsalt

nd preparedvegetable.
ncoveredsaucepan,bring
Jboil.

MED.Cook1pound
10to 30ormoreminutes,
dependingon tenderness
ofvegetable.

Uncoveredpanrequiresmore
waterandlongertime.

Covered
Stiucepan

11.Measurewaterandsalt
s above.Addfrozenblock
f vegetable.In covered
mcepan,bringtoboil.
[1.Inskillet,meltfat.

MEDIUMLOW.Cookaccording
totimeonpackage.

Breakuporstiras needed

whilecooking.

Frozen

MED.Addvegetable.
Cookuntildesired
tendernessisreached.

‘,

Turnoveror stirvegetableas
necessaryforevenbrowning,

Smtced:Onions;
wccnpeppers;

~-

mmhrooms;celerv;etc.

Uncovered
Skillet

!1.Bringsaltedwaterto a boil.

Riceandg-itstripleinvolumt

i

~overed
Saucepan

LO.Coverandcook

aftercool&g.TihleatLO.
~lce: 1 cupriceand~ cLlps

waterfor25minutes.
Glits:1 cLlpgritsand4cups
wa[erfor40minutes.

~“

accordingtotime.

To set the ciock.,turn the knob to

the left until the words“SET
TIME” appearin thedisplay.Then
turn the knob in eitherdirection
untilthe correct timeis displayed.

After a slightpause, timeis set.

To set the timer, turn the lcnobto
the rightuntilthe words “SET
TIMER” appear in the display.
Then turn the knob in either
directionuntilthe desired time

(minutesand seconds)is
displayed.The timer will start
countingdown.

‘lb

cancel the timer,turn the

knob in eitherdirectionuntil
“0:00”appearsin the display.

At the end

ofthe timeroperation,

after the3 beeps?the display

returnsto time of day automatically.
During the timer function, the
display flashes back to the time of
day every 10seconds.

QuestionsmulAnswers

Q. How can I usemy Minute

.

Timer tomake my surface
u90kingeasier?

A. YourMinuteTimerwill help
time total cookingwhich includes
time to boil food and change
temperatures.Do notjudge
cooking timeby visible s~eam
only.Food willcook in covered
containerseven though you can’t
see any steam.

Q.

Can I usetheMinuteTimer

during ovencooking?

A. The Minute Timer can be used
during any cookingfunction.

usingYouroven

eforeusing M3uroval

. Look at the control.Be sureyou

derstandhow to set it properly.

. Check oveninterior.Look
at the shelves.Take a practice
run at removing and replacing
themproperly,to give sure,
sturdysupport.

3. Read over information and tips
thatfollow.

4. Keep thisbookhandy soyou
can refe~to it,especially during
the first weeksof using your
new range.

ovenTemperamrecontrol

The OVEN CONTROL knobis
located on the control panel on the
front of the range.

Simply turn theknob to the desired

cooking temperature, or-to BROIL.
The Oven

CyclingLight glows

untiltheoven reaches your selected
temperature, then goes off and on

\J/iththeovenunit

duringcooking.

PREHEATING the oven takes
about 10-15 minutes. Preheat the
oven only when necessary.

ovenshelves

The shelvesare designedwith
stop-locksso whenplacedcorrectly
on the shelf supports,they will
stopbefore coming completelyout
of ~heoven 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 “stop”
position. Place the cookware on

the shelf, then slidethe shelf back
into the oven. This will eliminate
reaching into the hot oven.

To remove

the shelf’from the

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

To replace, place shelf on shelf

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

shelf Positions

The

ovenhasfour shelf

supports-A (bottom), B, C and D

(top). Shelf positions for cooking
are suggested on Baking and
Roasting pages.

_—-—

Adjustingown

mmi-mosta%

Use thetime givenon a recipe
when cookingthe firsttime. Oven
thermostats,in time, may “drift”
from the factory

setting and

differencesin timingbetween

an old and a new oven of 5 to 10
minutesare not unusual.If you
find that your foodsconsistently
brown too littleor too much, you
may make a simple adjustment

in the thermostat(OVEN
CONTROL)

hOb.

Pull the knob off the shaft, look at
the back of the knob and note the
current settingbefore making any

adjustment.The knob is factory set
with the top screw directly under
the pointer.

ter

To adjust the thermostat:

L Pull off the knob.

2. Loosen both screws on back of
the knob.

3. Hold both parts of the knob and
turn so the top screw moves in the
desired di~ection—HOTTERto
increase temperature, COOLER to
decrease temperature. You will
hear and feel the notches as you

turn the knob. Each notch changes
temperature about 10°Fahrenheit.

4. Tighten the screws.

5. Return the knob to the range.
Recheck oven performance before

making an additional adjustment.

&-.P_-

. “...-.”.

.—..

Howtoset YOm’ $

Rangefor’Baking

L Positionthe shelf or shelvesin
the oven.

.2.Closeovendoor.TurnOVEN
CONTROLknob to desired
temperature.Oven is preheated
when ovencycling lightfirst

goes out.

3. Place food in ovenon center of

shelf.Allow at least 2 inches
between edge of bakeware and
oven wallor adjacent cookware.

If cookingon two shelves at the

same time,place shelveson
alternateshelf supportsand stagger

food on them.

4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook

longerifnecessary.TurnOVEN

CONTROL knob to OFF and
remove food.

shelfPositions

Most baking is done on the second
shelf position(B) from the bottom.

When baktingthree or four items,
use two shelvespositionedon the
second and fourth sets of supports
(B &D) from bottom of oven.

Bake angel food cakes on first
shelf position (A) from bottom of

oven.

BakingTips

*Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,

follow label directions.

~Do not opentheovendoorduring
a bakingoperation—heatwill be
lostandthebakingtimemight
needto beextended.Thiscould

causepoorbakingresults.If you

mustopenthedoor,openit
partially—only3 or 4 inches—and
closeit as quickly as possible.

~Do notdisturbtheheatcirculation

in the oven with the use of

aluminumfoil.If foil is used, place
a small sheetof it, about 10 by 12

inches at the most, on alower shelf

severalinchesbelow the food. Do

not place foil on the oven bottom.

Conlmon Baking Problems
and Possible

solutions

PIES
Burningaw.mdedges

ID

Edges of crust too thin.

@Incorrect baking temperature.

Bottom crust soggy and unbaked
~Allow crust and/or filling to cool

sufficientlybefore filling pie shell.
~Filling may be too thin or juicy.
~Filling allowed to standin pie
shell before baking. (Fillpie shells
and bake immediately.)
@Ingredients and propermeasuring
affect the quality ofthe crust. Use
a tested recipe and good technique.
Make surethere are no tiny holes
ortearsin a bottomcrust.“Patctig”
a pie crustcould cause soaking.

Pie

fillingruns over

e

Top and bottom crust not sealed
together well.
eEdges ofpie crust not builtup
high enough.
~Too much filling.
~Check size of pie plate.

Pastryistough;crustnotflaky

e

Too much handling.

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

CAKES
cake rises higher on one side
~Batter spread unevenly in pan.

oOven shelves not level.
gWarped pans used.

‘cakesWackingon top

0Oven temperaturetoo high.
0Batter too thick,follow recipe or
exact package directions.
@Check for proper shelfposition.
~Check pan sizecalled for in
recipe.
~Improper mixing of cake.

Cakefalls

eToomuch shortening,sugar or
liquid.
0Check leaveningagent,baking
powder or baking soda to assure
freshness.Make a habit of noting
expiration datesof packaged

ingredients.
0Cake baked atincorrect
temperature or not baked long
enough.
~If adding oil to a cake mix, make
certain the oil is the type and
amount specified.

Crust

ishard

~Check temperature.
eCheck shelfposition.

Cake

hassoggy!k3yerorstreaks

-.

.-

.

atbottom

0Undermining ingredients.
oShortening too soft for proper

creaming.
~Toomuchliquid.

Doughy

tmltm-; heavy H’uston

surface

~Check temperature.

0Check shelf position.
~Carefully follow baking
instructions as given in reliable
recipe or on convenience food
package.

.

eFlat cookie sheets will give more ‘
even baking results. Don’t

overcrowd~oods on a baking

sheet.
oConveniencefoodsused beyond I

their expiration date. -

1

EhwvlningHnolrwE’mtkeabkon

one side

T

~Oven doornotclosedproperly. $<j~$,
QCheckshelfposition.

y;;>:+

--.+

..-.——,.——

BaMngGuide

1.Aluminumpartsconductheat

2. Dark or non-shinyfinishesand

3, Preheatingthe oven is not always

quickly.For most conventional

glasscookwaregenerallyabsorb necessary,especiallyforfoodsthat

baking,light, shiny finishes

heat, which may resultin dry,crisp cooklongerthan 30 to 40 minutes.

generallygive best resultsbecause

crusts.Reduceovenheat25°F.if Forfoodswithshortcookingtimes,

they help prevent overbrowning.

lightercrustsaredesired.Rapid

preheatinggivesbest appearance

For best browning results, we

browningof somefoodscan be andcrispness.Althoughpreheating

recommenddullbottom surfaces

achievedby preheatingcast-iron is notnecessarywith meats,it is

for cake pans and pie plates.

cookware.- “

preferredfor bked goods.

4. Topreventunevenheatingand to
saveenergy,open the oven door as

littleas possiblein checkingfood.

shelf

Position

B,C

B

B
B

B
B

B
B
B

B

Oven

Temperature

Time,

Minutes Comments

Food

Cookware

Mead

Biscuits(l/2-in.thick
Coffeecake

Cornbreadormuffin!
Gingerbread

ShinyCookieSheet
ShinyMetalPanwith

satin-finishbottom
Cast-ironorG1assPan
ShinyMetalPanwith
satin-finishbottom

400°-4750
350°-4000

400°-4500

350°

400°-4250

375°

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

15-20
20-30
20-40

45-55
20-30

45-60
45-60

45-60

10-25
20-30

Canned,refrigeratedbiscuitstake2to
4minuteslesstime.

Preheatcast-ironpan forcrispcrust.

Muffins

Popovers

ShinyMetalMuffinPans

DeepGlassor Cast-ironCups
MetalorGlassLoafPans

I

MetalorGlassLoafPans
ShinyOblongorMufllnPans
ShinyOblongorMuffinPans

Decreaseabout5minutesfor muffin

mix,orbakeat450°F.for 25minutes,
thenat 350”F.for 10to 15 minutes.
Darkmetalorglassgivedeepest
browning.

Quickloafbread

Yeastbread(2loaves)
Plainrolls
Sweetrolls

Cakes

(withoutshortening)
Angelfood
Jellyroll
Sponge

Cakes

AluminumTubePan
MetalJellyRollPan
Metalor CeramicPan

325°-3750
375°-400”
325°-3500

30-55
10-15
45-60

‘llvo-piecepanis convenient.

Linepanwithwaxedpaper.

hletalorCeramicPan
ShinyMetalMuffinPans
Pletai orGlassLoaforTubePar

A,B

ABB

B
B
B

325°-3500
350°-3750
275°-3000

350°-3750

350°-3750

350°

45-65
20-25

2-4

k%

20-35
25-30

40-60

Bundtcakes
Cupcakes
Fruitcakes

Paperlinersproducemoistercrusts.

Use300”F.andShelfBforsmallor

individualcakes.

Layer ;hinyMetalPanwith

iatin-finishbottom
;hinyMetalPanwith
atin-finishbottom
detalor GlassLoafPans

Layer,chocolate

Loaf

(lmkies

Brownies

Drop
Refrigerator
Rolledorsliced

325°-3500

350°-4000

400°-4250

375°-4000

25-35

10-20

6-12
7-12

Barcookiesfrommixuse sametime.

UseShelfC andincreasetemp.25”F.

to50°F.for morebrowning.

LetalorGlassPans
;ookieSheet
;ookieSheet
~ookieSheet

Other Desserts

Baked:lpples

Custard

B,C

B
B

350°-4000
300°-3500

325°

30-60
30-60

50-90

ilassorMetalPans
ilassCustardCUDSor Casserole Re$mc~temp.to 300”F.forlarge

Cookb~eadorricepuddingwith
custardbase80to90 minutes.

(setinpanofhothater)

GlassCustardCupsorCasserolePuddings,rice

and custard

Pies

Frozen
Meringue

FoilPanonCookieSheet

Spreadtocrustedges

GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPari
Glassor Satin-finishMetalPan

SetonOvenShelf
GlassorMetalPan
GlassPan

400°-4250
325°-3500

400°-4250
400°-4250

450°

45-70
15-25

45-60

40-60

12-15

For largepiesuse400”F.andmoretime.
To quickly brownmeringue,
use

400”F.for9 to 11minutes.

Custardfillingsrequirelower
temperature,longertime.

(he crust
‘r\voCrllst
Pastryshell

B, C
B,C

B

325°-4000

325°-3750

300°-3500

60-90
30-60
30-75

Increasetimefor largeramountor
size.

—

..

.

Browg

Broilingis cooking food by intense

radiantheat from theupper unit in
the oven.Most fish and tender cuts
of meat can be broiled.Follow
these stepsto keep spatteringand
smokingto a rnini.mum.

Step 1: If meathas fat or gristle

near edge, cut vertical slashes
throughboth about 2“apart. If
desired,fat may be trimmed,
leaving layer about 118”thick.

Step 2: Placemeaton broilerrack

inbroilerpanwhichcomeswith
range.

Always use racksofat drips

intobroilerpan;otherwisejuices
maybecomehotenoughto
catchfire.

Step 3: Position shelfon
recommended shelfposition as
suggested in BroilingGuide. Most
broiling is done on C position.

Step 4: Leavedooropento
thebroilstopposition.Thedoor

staysopenbyitself,yetproper
temperatureis maintainedin
theoven.

Step 5: TurnOVENCONTROL

knobtoBROIL.Be sureto setthe
knoball theway to thestopin the
BROILsectionof the knob.

Step6:Turn food only once

duringcooking.Timefoods for
first sideper BroilingGuide.Turn

food, then use times given for

second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together,use
first times given for thinnestfood.)

Step 7: When finishedbroiling,
turn OVEN CONTROL knob to
OFF.Serve food immediately,and
leave pan outsideoven to cool

during meal for easiest cleaning.

use of A&Ull&lum Foil

Youcan use aluminum foil to line

vour broiler Danand broiler rack.

Questions& Amvvers

Q. When broiling,isit newwn-y

toalwaysuse a rackin the pan?

A,Yes.

Usingthe rack suspends
the meat over the pan, As the meat
cooks,thejuices fallinto thepan,
thuskeepingmeatdrier.Juicesare
~rotectedby therack

andstay

.

.

cooler,thuspreventingexcessive
spatterand smoking.

Q. Should

Isaltthemeat

beforebroiling?

A. No. Salt draws outthejuices
and allows them to evaporate.
Always salt after cooking.Turn
meat with tongs;piercing meat
with a fork alsoallowsjuices to
escape. When broilingpoultry or
fish, brush each side often
with butter.

Q.

Whyare my meatsnot turning

out as brown as they should?

A. In some areas, the power

(Troltage)to the range rna~ be 10W,

In these cases, preheat the broil
unit for 10minutesbefore placing
broiler pan withfood in oven.
Check to seeif you are using the
recommended shelfposition. Broil
for

longestperiodoftirne indicated

intheBroiling(hlide.Turnfood

only once duringbroiling.

Q.

DoI need togrease my broik

racktopreventmeatfromsticking?

fiowever,yo~

must mold thefoil

A. No.

Thebroilerrackis designed

tightlyto therackandcutslits in

to reflectbroilerheat,thuskeeping

itjust liketherack.

thesurfacecoolenoughtoprevent

Withouttheslits,thefoilwill

meatfromstickingtothe surface.

preventfat and meatjuicesfrom

However,sprayingthebroilerrack

drainingto thebroilerpan.The

lightlywitha vegetablecooking

juicescouldbecomehotenoughto

spraybeforecookingwillmake

catchon fire.If youdonotcutthe

cleanupeasier.

slits,youarefrying,notbroiling.

.—— ,—

. . . .. -xv

—-.—------------------ !--..........

—

1.Always use broiler pan andrack

4. If desired, marinatemeats or

70Frozensteakscan be

thatcomes with your oven. It is

chicken beforebroiling,or brush

conventionallybroiled by

designedto minimize smokingand

with barbecuesaucelast 5 to 10

positioning the oven shelf at

spatteringby trappingjuices in the

minutes only. nextlowest shelfpositionand

shieldedlower part of the pan.

5. When arrangingfood on pan, do

increasingcooking time givenin

2. Oven door shouldbe open to the

not let fattyedgeshang over sides,

thisguide 1%.times per side.

.-

broil stop position. - which could SO;loven‘with

3. For steaksand chops, slash fat

fat dripping.

evenly around outside edgesof 6. Broiler does not need to be
meat. To slash, cut crosswise

preheated. I-Iowever,for very thin

throughouter fat surfacejust to the foods, or to increase browning,
edge of the meat. Use tongsto turn preheat if desired.
meat over to prevent piercing

meat

and losingjuices.

First Side

SecondSide

Time, Minutes

Time,Minutes

4%

4!A

10 7

6

5

8

6

12 11
10 7-8

15

14-16

25

20-25

35

10-15

1)4-2

1/2

3-4

13-16

Donot

turnover.

Quantityand/or Shelf
Thickness Position

1/2lb.(about8 c

thinslices)

1lb,(4patties)

112to3/4inchthick

c

Food

Bacon

C!onlmmts

Arrangeinsinglelayer.

GroundBeef

Well Done

Spaceevenly.

Upto8pattiestakeaboutsametime.

Beef Steaks

Rare

Medium
WellDone

1inchthick
(1to1Xlbs.)

c

c

c

Steakslessthan1inchthickcook
throughbeforebrowning.Panfrying
isrecommended.

Slashfat.

Rare

1!4inchthick

(2to2XIbs.)

c
c
c

Medium

Well

Done

(hicken

Reducetimeabout5to 10minutesper
sideforcut-upcKlcken.Brusheachside
withmeltedbutter.Broilskin-side-down
first,

1whole
(2to 2!4lbs.),

splitlengthwise

A

Bakery Products

Bread(Toast)or

ToasterPaskies

EnglishMuffins

LobsterTails

Spaceevenly.PlaceEnglishmufilns
cut-side-upandbrushwithbutter,if
desired.

Cutthroughbackofshell.Spreadopen.
turnover.Brushwithmelted butter
beforebroilirwandafterhalfof time

2to

4slices

1pkg.(2)

2(s~lit)

c
c

2-4
(6to 8 oz.each)

B

Fish

Handleandturnverycarefully.Bru~
withlernonbutterbeforeandduring
cookingifdesired.Preheatbroilerto
increasebrowning.

5 5

8

8

10

10

13 13

10

9

12 10
14

12

17

]2-14

6

1-2

1-lb.fillets1/4to
1/2inchthick

c

Increasetime5to 10minutesperside
for 1)4inchthickorhomecured.

1 inchthick

IB

Ham

Slices

(I]rccookcd)

Pork Chops

WellDorm

Z(1/2 inchthick)

c

2 (

1 inchthick)

B

tbout1 lb.

!(1 inchthick)

c

Slashfat.

I,amb Chops

Mcdiam

Slashfat,

If desired,splitsausagesinhalf

lengthwise;cutinto5-to6-inchpieces

WCIIDone

I

about10to 12oz.

I

c

WellDone

about1lb,

B

J1’ienersandsimilar

l-lb. pkg. (10)

c

prccoolwdSilLIS~~CS,

br:l[wurst

.———__=__

YA. ..=.-._ -_ L- . ._-_.

—

.-

.

Roasting

Roastingiscookingby dry heat.
Tendermeat or poultrycan be
roasteduncoveredin your oven.

Roastingtemperatures,which
shouldbelow and steady, keep
spatteringtoa minimum.When

roasting,it is not necessaryto sear,
baste,cover or add waterto your
meat. Roastingis easy,just follow

these steps:
Step 1:Position oven shelfat

secondfrom bottom position(B)
for smallroasts (3 to 5 pounds)
and at bottomposition(A) for

largerroasts+

Step 2: Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upon roasting rack in a

shallowpan. Do notcover.Do not
stuffpoultryuntiljust before
roasting.Use a meat thermometer
for more accuratedoneness(do not

place thermometerin stuffing)or
refer to the RoastingGuide for
approximatecookingtimes.?%e
melting fat will baste the meat.
Select a pan asclose to the size of
the meat as possible. (Broilerpan
with rack is a good pan for this.)

Step 3: TurnOVEN CONTROL
knob to desired temperature.
Check the Roasting Guide for
temperaturesand approximate
cookingtimes.

Step 4: Most meats continueto
cook slightly while standing after
being removed from the oven.

Standing time recommended for
roasts is 10to 20minutes. This
allows roasts to firm up andmakes

themeasier to carve. Internal
temperaturewill rise about
5° to 1O*F.;to compensatefor
temperatureincrease,if desired,
removethe roast from the oven
when its internaltemperature is
5°to 10”F.lessthanthetemperature
shown on the RoastingGuide.

FrozenRoasts’

Frozen roasts of beef, pork, lamb,
etc., can be startedwithout
thawing,but allow 15to 25
minutesadditionaltimeper pound
(15 minutesadditionaltime per
pound for roastsunder 5 pounds,
more time for largerroasts).

Thaw most frozen poultrybefore
roasting to ensure even doneness.
Some commercialfrozen poultry
can be cooked successfullywithout

thawing. Follow directionsgiven

on package label.

RoastigGtide

Internal

Temperature“1?

Approximate Roasting Time
in Minutes per Pound

Oven

Temperature

Type

Doneness

Meat

Tendercuts;rib,highquaiity
sirlointip,mmportopround*

3

to 5 HIS. 6 to 8 h.

24-33

18-22
35-39 22-29
40-45

30-35

21-25 20-23

25-30 24-28
30-35

28-33

35-45

30-40

35-45 30-40

17-20minutes

perlb.(anyweight)
Under 10lbs. 10to 15Ibs.
20-30

17-20

140°-1500
150°-1600
170°-1850
140°-1500
150°-1600
170°-185°

170°-1800

170°-1800

115°-1250

325°

325°

325°
325°
325°

325°

Rare:
Medium:
WellDone:

Rare:
Medium:
WellDone:
WeilDone:
WellDone:
To Warm:

Lamblegorbone-inshoulder’h

Vealshoulder,legor loin’c
Porkloin,riborshoulder:~

Ham,pre-cooked

Ham,raw
‘}’Forbonelessrolledroastsover6 inches

thick,add5 to 10minutesperlb. totimes
give[labove.

WellDone:

170°

Poultry

3

to5 h%

(her 5hi.

35-40

30-35

35-40
10to

15lbs.

Over 15h.

18-25

15-20

ChickenorDuck

Chickenpieces

325°

350°

325°

WellDone:
WellDone:

185°-190°
185°-j900

Turkey

h thigh:

185°-1900

WellDone:

Proper care and cleaning are

important so your range will give
you efficient and satisfactory
service. l?ollow these directions
carefully in caring for it to help

assure safe and proper maintenance.
~~

SUREELECTRIC POWER

1SOl?l?BEFORECLEANING

ANY PART OF TIMERANGE.

fcooktop

The porcelain enamel cooktopis
sturdybut breakableif misused.

T-hisfinishis acid-resistant.
However, any acidicfoodsspilled
(such as fruitjuices, tomato or
vinegar) should not be permittedto

remain on thefinish.

Lift-up Cooktop

C1eanthe area under thecooktop
often. Built-up soil,especially
grease, may catch on fire.

To make cleaning easier, the entire
cooktop may be lifted tlpand
supported in the up position.

Be sure ail surface units are

turned off B3efumraising the

mddqh

Raisethecooktop all the

way up until the support rods snap
into place at the bottom. They will
hold the cooktop Llpwhile you

clean

underneathit.

To lower thecooktop,pushthe

bottomof eachrod forward
SIightlyso thatit willslidedown
i~~tothesideof the range.

Aftercleaningunderthecooktop

~,>,>=.:*1

;

iii; hot,mildsoapywaterand a

.<~<l~:ln~~oth,lowerthecooktop.Be

,:~..dill’eflllnot to pin~~ yOur fingers.

,,>:.

f:; ~~~}

~.z~

controlPanel

It’sa goodidea to wipe the control
panelclean after each use of the
oven.Clean with mild soap and
water,rinse with clean water and
polishdry with a softcloth.

Do notuse abrasivecleansers,

strongliquidcleanersor oven
cleanerson the controlpanel—
they will damagethe finish.

~lu@~

SurfaceUnits

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

To make cleaning easier,the plug­in surfaceunits are removable.

Liftaplug-inunit about1“above
thedrippan-just enoughtograsp
it—andyoucanpull it out.

DOnotlift a ph.lg”inunitmore

than 1!Mym do, it may mt k
flat Onthe drip pan when you
plug it back in.

Repeated lifting of the plug-in
unit mdxe than 1“above the drip
pan

can permanently damage

the receptadee
caution: Be WuIred

Controlsare
ihnrnedto Om?and surface units
are eod before attempting to
R%?movemm.

After removing a plug-inunit,
removethe drip pan underthe unit
and clean it accordingto directions
in the CleaningGuide. Wipe
around the edges of the surface
unit opening.Clean the areabelow
the unit. Rinse all washed areas
with a damp cloth or sponge.

Receptacle

+
Q
g

s
s

O’Q

I Terminals

H

TOreplaceaplug=inunit:

1

~Firstplacethedrip pan into the
surface unit cavity found on top of
the cooktop so the unitreceptacle
can be seen through the opening in
the pan.

~

Inserttheterminals of the plug-in

unit through the opening in the

L

drip pan and into the receptacle. 7

@Guide the surfaceunitintoplace
soit fitsevenly intothedrippan.

CAUTION

eDo not attempt to clean plug-in
surface units in an automatic
dishwasher.

~Do net immerseplug-insurface
unitsin liquidsof anykind.

~Do notbend the plug-in surface

unit plug terminals.

@Donot attempttoclean,adjustor
inanywayrepairtheplug-in
receptacle.

(continuednextpage)

PorcelainovenInterior

Withproper care, the porcelain
enamelfinishon the insideof the
oven—top,bottom, sides,back and
insideof the door—willstaynew-

Iookingfor years.

Let range cool before cleaning.We

recommendthat you wear rubber
gloveswhen cleaningtherange.

Soap and water willnormal~ydo
thejob. Heavy spatteringor
spiIloversmay require cleaning
with a mild abrasivecleanser.

Soapy,wet metal pads may also be
used. Do notallow food spillswith
a high sugaror acidcontent(such

as milk, tomatoes, sauerkraut,fruit

juices orpie filling) to remain on

the surface. They may cause a dull

spoteven aftercleaning.

Householdammonia may make the
cleaningjob easier. Place 1/2cup
ammonia in a shallow glass or

pottery container and leave in a
cold oven overnight. The ammonia
fumes will help loosen the bumed-

Ongrease and food.
If necessary,you may use an oven

cleaner.Follow package directions.

Cautionsabout using spray-on

oven ckaners:

~Donot sprayovencleaneron
theelectricalcontrolsandswitches
becauseitcouldcausea short

circuitandresultin sparking

orfire.
~Donot allowa filmfromthe

cleanerto buildup on the

temperaturesensor—itcouldcause
theovento heatimproperly.(The
sensoris locatedat thetopof the

oven.)Carefullywipethesensor

cleanaftereachovencleaning,
beingcarefulnot to movethe
sensoras a changein itsposition

couldaffecthow the ovenbakes.
~Do not sprayany ovencleaneron

theovendoor,handlesor any
exteriorsmtaceof theoven,wood
orpaintedsurfaces.Thecleaner

candamage thesesurfaces.

2%)

.-4

w/

7’

To remove the door, open it afew
inches to the special stopposition
that will hold the dooropen. Grasp
firmly on each sideand lift the
door straightup andoff the hinges.

NOTE: Be careful not to place
hands between the spring hinge
and the oven door frame asthe

hinge could snap back andpinch
your fingers.

‘lb replace the door,

makesure
thehingesare in the“out”
position.Positiontheslotsin the
bottomofthedoor squarelyover
thehinges.Thenlowerthedoor
slowlyandevenlyoverboth
hingesatthesametime.If hinges
snapbackagainsttheovenframe,

pullthembackout.

Broiler Pall & Rack
Afterbroiling,removethebroiler

panandrackfromtheoven.

Removetherack fromthepan.
Carefullypouroutthegreasein the
pan intoa proper container.Wash

andrinsethepan andrackin hot,
soapywater.If foodhasburnedon,
sprinkletherack while hot with
detergentandcoverwith wet paper
towelsor a dishcloth.Thatway,

burned-onfoodswillsoakloose
whilethemealis beingserved.

Do notstorea soiledbroile~pan
andrack in the oven.

cleaningU’KkrtheRange

The areaunder the range can easily
be reached for cleaningby
removingthe bottomdrawer.To
remove,pull drawerout all the
way,tiltLlpthefront and remove it.
To replace, insell glides at back of
drawerbeyond stop on range
glides.Lift drawer if necessaryto
inserteasily.Letfront of drawer
down, then push into close.

control

Knobs

The control knobs may be
removed for cleaning.

To remove a knob, pull it straight
off the knob stem.If knob is

difficultto remove, place a thin
cloth (like a handkerchief) or a
piece of string under and around
theknob edge and pull up.

Washknobs in soap and water, but
do not soak.

.%

t-

MoldedRib - ,,

%

(

‘q ‘

\

,+ Spring Clip

\

/’

\

l\

-)

Q- )

...

-----

IClear Groove

1-

1

I

Toreplace a knob, locatethe
grooveineachsideof theknob

—

~tem.Oneofthegroovescontains

a

spring clip and the other groove

is clear. Locate the molded rib
inside the knob. Fit the molded rib
of the knob into the clear gr-oove
on the knob stem.

ovenshelves

Ovenshelvesmaybe cleaned
witha mild abrasivecleanser.
Aftercleaning,rinsethe shelves
withcleanwateranddry with a

cleancloth.

Toremoveheavy,burned-onsoil,

soapymetalpadsmaybe used.
Afterscrubbing,washwithsoapy
water,rinseanddry.

(n

,$;!:’,“:;

,,”,..yr.,,

%2

cleatingGtide

Nwm: Let 1“’mgehw!nparts cod beforetwhingor hm(mng.

—

Bake Unit ad

r(m unit

Ihiier Pan ad Ra

MATERIALS TX)USE

GENERAL DIRECYI’ION!3
Do

notcleanthebakeunitor broilunit.Anysoilwillburnoffwhentheunitisheated.

NOTE:Thebakeunitcanbe liftedgentlytocleantheovenfloor.If spillover,residue,

orashaccumulatesaroundthebakeunit,gentlywipearoundtheunitwithwarmwater.

*SoapandWater Drainfatandcoolpanandrackslightly.(Donotletsoiledpanandrackstandinovento
eSoap-FilledScouringPad

cool.)Sprinkleondetergent.Fillthepanwithwarmwaterandspreaddampclothor

~

CommercialOvenCleaner

paper towel over the rack. Let pan and rack stand for a few minutes.

Wash;scourif

(useonpanonly,not

racl

eDishwasher-Safe

+

~e;essary+Rinseand dry.OPT~ON:Thebroilerpanandrackmayalsobecleanedin

Pulloffknobs.Washgently,butdonotsoak.IXyandreturncontrolknobstorange,
makingsuretomatchflatareaontheknobandshaft,

IBMildSoapandWater

Chrome-PlatedD-i,
PansUnder
Plug-InUnits

~SoapandWater
eStiff-BristledBrush
~SoapFilledScouring

Pi

(Non-Metallic)

*DishwasherSafe

I Cleanasbeloworindishwasher.Wipeaftereachcooking,sounnoticedspatterwillnot

“burnon”nexttimeyoucook.Toremove“burned-on”spatters,useanyorallcleaning
materialsmentioned,Rublightlywithscouringpadtopreventscratchingofsurface.

Metal, including

ChromeSideTkim

@SoapandWater DO N(YI’USEsteel wool,

abrasives, amonia, acids

orcommercialovencleaners.

Wash,rinse,andthenpolishwithadrycloth.

Ch&de Glass Finis]

~SoapandWater Cleanoutsideofcooledblackglassdoorwitha glasscleanerthatdoesnotcontain

ammonia.Washotherglasswithclothdampenedinsoapywater.Rinseandpolishwith
a dry cloth.If knobsareremoved,donotallowwatertorun downinsidesurfaceof
glasswhilecleaning.

DOIIWYI’

USE oven

Toremoveovendoorforeasiercleaning:opento13R01L

cleaners, cleansing powders position,graspdoorbysidesandliftupandawayfrom

or

harsh abrasives.

hinges.Usesoapandwatertothoroughlycleanboththe
insideandoutsideofthedoor.Rinsewell.Toreplace:
graspdoorbysides,lineupdoorwithhingesandpush
firmlyintoplace.

NOTE: Soap left on doorliner causes additional
stains when the oven is reheated.

oven Door*

ISoapandWater

oven Liner*

SoapandWater
Soap-FilledScouringPaa
CommercialOvenCleane

Coolbeforecleaning.

FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking

meat)willprolongthetimebetweenmajorcleaning.

Rinse thoroughly.

PWYTE:Soapleft on liner causes additiona~stains when oven is reheated.

FORHEAVYSOIL:Chooseanon-abrasivecleanerandfollowpackageinstructions.
Useofrubberglovesisrecommended.Wipeorrublightlyonstubbornspots.Rinsewell.
Wipeoffanyovencleanerthatgetsonthermostatbulb.Whenrinsingovenafter
cleaning,alsowipethermostatbulb.

Porcelain Enamel

andPainted Surfaces

PaperTowel
DryCloth

~SoapandWater

DONOT USE oven
cleaners,cleansingpowders
or harsh abrasives.

These

mightscratchthesurface.

Ifacidicfoods,suchastomatoes,lemonjuice,etc.,
shouldspillontherangewhileit is hot,usea dry
papertowelorclothtowipeuprightaway.“Whenthe
surfacehascooled,washandrinse.Forotherspills,such
asfatsmatterings,etc., washwithsoapandwaterwhen
cooledandthenrinse.Polishwithadrycloth.

)Soap andWater
‘Dishwasher-Safe

ICommercialOvenCleaner

ISoap-FilledScouringPad

SoapandWater

Yourshelvescanbecleanedbyusinganyandallmentionedmaterials.Rinsethoroughly
toremoveallmaterialsaftercleaning.NOTE:Somecommercialovencleanerscause
darkeninganddiscoloration.Whenusingforthefirsttime,testcleaneronsmallpartof
shelfandcheckfordiscolorationbeforecompletelycleaning.

shelves

Forcleaning,removedrawerbypullingit all thewayopen,tilt upthefrontandlift out.
Wipewithdampclothorspongeandreplace.Neveruseharshabrasivesorscouringpads.

Nomge Drawer

surfaceunitcoils

DO N(M’ USEdishwasher.
W IWYF

immerseplug-in

unitin any kind of

liquid.

Spattersandspillsburnawaywhencoilsareheated.At
end of meal,heatsoiledunitsatH. Letsoilburn off,
aboutaminute,switchunitsto OFF.Avoidgetting
cleaningmaterialsoncoils.Wipeoffanycleaning
materialswithdamppapertowelbejoreheatingunit.
Letunitcoolcompletelybgjiirehandling.

&Ywi Ilaw of marinades,fruitjuices,tomatosauces andbastingmaterialscontainingacids may cause discoloration.Spilloversshouldbe wipedup

Anti=TiDDevicebtiUationInstmctiom

forDetieeKtNo.342473

wAmING

eALL RANGESCANTIP

“ DJJKJRYCOULDlR.EsuLT

~

n’wmwLLABrIT-mm’

DE-VICE

PACKED

WH’HRANGE

eSEE msTRumloNs

Adjacent cabinet or final

location of range side panel

3=

Outside edge of bracketto be flush
with left or right side of range

\

Attachment to wall

II

./.

,.

‘,

I

Screw must

‘igwe 2

H

.,.

Bracket ~

‘-rods

Needed

~Phillips head screwdriver

01%“or adjustable wrench
The device attaches to floor or wall

2. If the device side of the range is

masonry, you can buy suitable

to hold either right or left rear leg
leveler. If fastening to floor, be
sure that screws do notpenetrate

electrical wiring or phlmbing. If

this cannot be determined, use
shorter screws that will not
penetrate through flooring.

If the device came with your
range, it is shipped attached to the
lower range back. Remove and

discard the shipping screw that
holds the device and then follow
the instructions below.

1. Decide whether the device will

be installed on the right or left side
of range location.

enter wood or metal

5\

‘*

plate

adjacentto a cabinet,placethe
device againstthe backwalland
cabinetas shownin l?igure1.

If thereisno adjacentcabinet,
determinewherethelocationof

therangeside(paintedoutside
panel)willbe. Placethedevice
withitsoutside edgeatthis
locationand againstthebackwall.
SeePigure 1.

3. Determinewhetheryouwill

anchor the deviceto theflooror
to thewall as showninI?igure2.
Fastenthedevicesecurelywith
the screwsprovided.Screwsare
self-driHingin wood,plywood,
particleand chip board,andmost
meta]framing.If attachingto

screws and anchors at a hardware
store. Use a masonry drill to drill
the required holes.

4. Using the wrench, back out the
four leg levelers at least two turns.
See your installationguidefor more
leveling information before
positioning the range.

5. Slide the range into place. Be
sure rear leg leveler fully engages
slot in device. If range cannot be
moved back far enough for rear leg
leveler to enter the device, move
device forward as required and

f-

22

.—— .. .. =

———

—-

Figure 1

L

II 1!1

11

v

f’

30”

4

Min.

4

E

&/

B

MM.

I

1 T

.—

Ill / -i II

u

—

-_Ju

--

—.

Minimum dimensions between cooktop and walls above cooktop

i

/

/-

1<

2“

/

/

6%”

/

Preferred electrical outlet area

Roughed-in dimensions

*See Figures 1 and 2 for all rough-in and spacing
dimensions.These dimensionsmust be met for safe use
ofyourrange.Electricityto therangecanbediscomected

at the outlet without moving the range if the outlet is in
thepreferred location (remove lower drawer).

- “To eliminatetheriskofbumsor fire whenreaching
overhotsurfaceelements,cabinetstoragespaceabove

_

the coolctop should be avoided.If cabinet storage space

reducedby installingarangehoodthatsticksoutat
least5“beyondthefrontofthecabinets.Cabinets
installedabovea cooktopmaybeno deeperthan13“.

@TherangemaybeplacedwithO“clearance(flush)at
thebackwallandsidewallsof therangeif thefront
edgesoftherange sidepanelsstickoutbeyondthe
cabinetfrontsatleast 1/4”.SeeFigure2.

is to be pr&ided above the cooktop,the risk cfi be

Preparation

5. Level the range. For proper cooking and baking the
ra.rwemust be leveled:

1.Remove all tape andpackaging. Be sure to remove
clear plastic film that covers some chrome parts
(around glass oven doors, side trim) and any tape or

packaging from inside the oven.

2. Take the accessory pack out of the oven.

3. Check to be sure that no range parts
during shipping.

havecomeloose

Shippingwireortape

/ ‘~

~ & Removetheshippingwire or tapefromeachOfthe

._.

+f~}~ircooktopelements(coilcooktopelementmodels

=Joniy).

u

a.Installtheovenracks(seetheUsingYourOven
sectionofthisbookforinstructions).

b.Usea 1%”openendwrenchoranadjustable
wrenchtoequallybackoutthefourleglevelerstwa

or threeturns each,

c.Put aspiritlevelorglassmeasuringcuppartially
filledwithwaterononeoftheovenracks.

d.Usethewrenchtoadjusttheleglevelers.

?—.

.-

..

E local codesrequirean ungrounded neutral:

a.

Removegroundstrap.

mectrkallconnection

Werecommendthatyouhave the electricalhookupof
yourrange done by a qualifiedelectrician. Have the
electricianshowyou whereyourrange disconnectis
located.

b. Fasten the white wire to the center terminal.
c. Use a groundingterminalor lead to ground unit in

accordancewith local codes.
Call your Electric Companyand ask which codes apply
in your area. If thereare no codes, you must follow the

NATIONALELECTRICAL CODE, ANSUNFPANO.
70-LatestEdition. YOUcan geta copy by writing:

To

MakeElectricalCkmmdion:

1.Removethejunctionblockaccesscover(onrange
back).SeeFigureAorFigureB.Somemodelswi!l
havea one-piecewirecovershownin Figure B.
Whenreinstallingtheone-piececover,makesurethat
wiredoesnotbecomepinchedbetweenwirecover
andmainback.

NationalFire Protection

Association
BatterymarchPark
Quincy,MA 02269

If you fail to wire yourrange in accordancewith
governingcodes, you may createa hazardous condition.

Youmust use a threewire, single-phaseAC 120/240
Voltor 208Yi120 Volt,60 Hertz electricalsystem to
operateyour range.

Figure B

FigureA

IL

—

-qtf---l

U

Use #8wire and 40 Amp fise or circuit breaker for

120/240Voltand 208Y/120 Voltsystems.

The range connector block is approved for copper wire
connectiononly. If you are connecting to aluminum
house wiring, you must use a specialU.L. approved
connectorforjoining copper to aluminum.

11

2. Usea 3-wire flexible cord kit marked for ranges. If

range is rated between 8,750-16,500 watts, cord must
be rated for 40 Amps-1251250Volts.If range is rated
between 16,501-22,500watts, then the cord must be
rated for 50 Amps-1251250Volts.Mobile homes or
installationswhere local codes do not allow grounding
through the neutral require a 4-wire flexible cord. The
same cord sizing conditions described above apply.

Three-wirecm-dCmmxtiml

/Ilk Iu Grounded

~ Neutral

\

Terminal

GroundScrew

,

u

h

GroundStraD

3. Whenusingacordrated40 Amps,removethenext
to outermostknockout(

178” diameter) in the connection

plate. Likewise, when using a cord rated 50

Amps,

removetheoutermostknockout(171”diameter)inthe

plate.

V’strain’e’iefc’amp

4. Terminations shallbe either closed loop terminals or
open-end spade lugs with upturned ends.

1.

Removethescrewsontheterminal block.

‘Y&Hmustuse a damporstrainrelieftoholdthecod

2. Installthethree-wirecordandthestrainreliefin the

holein thestrainreliefbracket.

3. Connecttheouterleadsto theouterterminalsand the
centerleadto the centerterminal.

4.

Push the cordupward(to relievestrain)while

tighteningthe strainreliefc1a.mP.

244=

-.

——

.—— .

—.

Four-wirecord connection

und Screw

rain

ReliefClamp

1.Remove the screws on the terminal block.

2. Remove the ground screw,then remove the ground
strap.

3. Install the four-wire cord and strain relief in the hole
in the strain relief bracket.

4. Connect the red and black lead to the outside
terminals and the white lead to the center terminal.

5. Attach the green lead below the junction block with
theground screwthat was removed earlier (step 2).

6. Push the strain relief upward (to relieve strain), while

@teningthestrain relief clamp.

.———

-——

—-

Questions?

m UseTtisProbIemSolvek*

—-

~

PROBLEM
OWN WILLNOT

WORK

FOOD

DOESNOT

BROILPROPERLY

FOODDOESNOT
ROASTORBAKE

PROPERLY

SURFACEUNITS
NOTFUNCTIONING
PROPERLY

POSSIBLECAUSE
ID

Mcakesurethermostatcapillarybulbs(locatedin upper portionof oven) are securely

heldbythemountingclips,arenottouching oven sides,andarenotcoatedwithanything.
~Plug on range isnot completelyinserted in theelectricaloutlet.
*The circuit breaker in your househas been tipped, or afuse hasbeen blown.
eOven controlsnotproperly set.

—

“OVEN CONTROL knob not setat BROIL.

Doornotleftajaras recommended.

Improper shelf positionbeing used. Check
Food is being cooked on hotpan.
Cookware is notsuitable for broiling.

Guide.

Aluminumfoilusedonbroilerpanrackhasnotbeenfittedproperlyandslit

as recommended.

@OVENCONTROLnot setcorrectly.
~Shelfpositionisincorrect.CheckRoastingorBakingGuide.
~Ovenshelfis notlevel.

gIncorrectcookwareorcookwareofimpropersizeis beingused.
JA foiltentwasnotusedwhenneededto slowdownbrowningduringroasting.

JSurfaceunitsarenotpluggedin solidly.
1Drippansarenotset securelyin the cooktop.
‘Surfaceunitcontrolsarenotproperlyset.

26

———..—

we’llBeThere

WM thepurchase ofyour newRCA.appliance, receivethe

assurance that ifyou ever need itiormation or assistance,

we’lllx there. M you have to do iscdl-td-fke!

Our consumer serviceprofessionals

-.,-ill pro~de

expert repair serviceon

-J.oL[i

RCAappliance,scheduled at a

mnethat’sconvenientforyou.Many

X Consumer Servicecompany-

perated locationsoffer youservice

todayor tomorrow,or at your con­venience(7:00a.m. to ‘7:00pm, week­days,9:00a.m.to2:00p.m. Saturdays).
(’)urfactory-trainedtechniciansknow

,

your

appliance insideand out—so
mostrepairs can be handled injust
onevisit.

Consumers with ilmpairecl hearing or
speech who have access to a TDD or a
c(~nven(.ionalteletypewriter may call

NO-’TI)DGEAC

(860-833-4322jto

request service.

Youcanhavethe secure feeling that

GEConsumer Servicewillstillbe
there afteryourRCAproduct war­rantyexpires.PurchaseaGEcontract

whileyourwarrantyisstillineffect

and you’ll receiveasubstantialdis-

count.Withamultiple-yearcontract,
you’reassured of future serviceat
today’sprices.

Telecommunication Device for the Deaf

I.ndivichdsapd.ifkdtoservice their

owna@iamxs canhaveneeded
partsoraccessoriessentdirectlyto

theirhome. Our partssystempro­videsaccessto over47,000Genuine
RenewalParts...and allare filly war­ranted. VISA,MasterCardand
Discovercardsare accepted.

user mairltenanceinstm.wtimls
containedin thisbookletcoverproce­dures intended tobeperformed by
anywser.Other servicinggenerally
shouldbe

referreci tOqmlifiecl ser­vice ~ersmrmel. Gamtkm must be
exercisecl~ since i.rqmqxr servis%qj
maycause unsafe qerat.km.

__.—

———

—-

YOUR RCAIUU’’JGEWAWW

Saveproof of originalpurchasedatesuchas yoLwsalessliporcancelledcheckto establishwarrantyperiod.

WHAT Is COVERED

FULLONE-YEARwARRAm

Foroneyear from date of originalpurchase,we
willprovide,freeofcharge, parts and servicelabor
in your hometo repairor replaceanypart of the

Rangethat fails because of a manufacturing defect.

This warranty is extended to the original purchaser
and any succeeding owner for products purchased
for ordinary home use in the 48 mainland states,

Hawaii and Washington, D.C. In Alaska the
warranty is the same except that it is LIMITED
because you must pay to ship the product to the
service shop or for the service technician’s travel
costs to your home.

FOR

SERWCE

Weat RCA strive to provide the highest quality
products and service. Therefore we have designated
GE CONEXJNIERSERVICE,a leader irt the service
industry to fulfillyour service

needs.Shouldyour
applianceneed service,during warranty period or
beyond,lookin the

White or YellowPages of your

te]ephonedirectoryforGE

CONSUMER SERWCE

or an authorized RCA APPLIANCE SER~CER.

WHAT’Is NOT Cavmum

~Service trips to your home to teach you how to

use the product.
Read your l.ke and Care mahxiaL If

you thenhave

anyquestionsaboutoperatingtheproduct,please
contactyourdealeror
lManager----ConsumerAffairs

RCAAppliances
ApplianceI?ark
Louisville,KY40225

@Improperinstallation.

[fyou

havean installationproblem, contactyour

dealer or installer.Youare responsiblefor providing

adequate electrical,gas, exhausting and other
connectingfacilitiesas described in the Installation
Instructionsprovicledwith the product.

@Replacementof house fuses or resetting of circuit

breakers.

~Failureofthe product ifit.isused forother than its

intended purpose or used commercially.

@Damage to product caused by accicknt,fire,

floodsor actsofGod.
WARRANTORISNOTRESIXXM3LEFOR

CON3EQUENJTIALDAMAGES.

Somestatesdonot allowtheexclusionorImitationofincidentalor

Warrantoc RCAAppliances

consequential damages, so the above limitation or exclusionmay not
apply to you. This warranty gives you specificlegalrights, and you

~~firt~~~ l@pI ~t3~~e~etl C0~t2e~~~~ ~~~~

may also have other rights which vary fromstate to state. To know
what your Iegalrights are in your state, consuItyour localor state

warranty,write:

consumer affairs officeor your state’s Attorney General.

Manager-Consumer Mfah
RCA Appliances
Appliance l?ark
Louisville, KY40225

B-

)

D

Ii)

PartNo. 164131913P065

PubNo. 79-4068
~~~~~(j7

L3BI15GL

L3B130GL