RCA L3B315GL Use And Care & Installation

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Page 1

Contents

rum

Model

L3B315GL

Aluminum Foil

Door Removal

Lijzht; Bulb Replacement 12.20

Anti-Tip Device

3,26

Appliance Registration

2 Preheating

5,12,15

Canning Tips

Care and Cleaning

19-21

Roastinjz/Roastin~ Guide 18 Self-Cleaning Instructions 22,23 Shelves 12,21,23,24

Clock/Timer

Consumer Services

27 Thermostat Adjustment 20

Energy-Saving 13ps

Features

6,7

Problem Solver

Safety Instructions 2-5

Leveling

Model and Serial Numbers 2

Surface Cooking

8-11

Control Settin~s

Oven 12

Cooking Guide

10,11

Baking/Baking Guide 14,15

Cookware Tips

Broiling/Broiling Guide 16,17

Warranty Back Cover

Control Settings

Use and Care & Installation of Your Range

MNUI1l

79-4(N?~

Page 2

Help ushelp you...

Befmi? using your range, read this book carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

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

Consumer Relations Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front of the mnge behind the storage door.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

n’Voa.1 INxxiwd

“

a damaged range...

Immediately contact the dealer (or builder) that sold you the range.

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

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

you need service...

To obtain service, see the Consumer Services page in the back of this book.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

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

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

Consumer IUlatioms Appiitince i?ark Louisville, KY 40225

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

nwPoRTART SAFETY

n’wrrRucTIoNs

Readall instructions

bdim using this apphw.

IMPORTANT

The California Safe Drinking Water and Toxic Enforcement

Act requires the Governor of

California to publish a list of

substances known to the state to cause birth defects or other

reproductive harm, and

requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in

self-clean ovens gives off a

very small amount of carbon

monoxide during the cleaning

cycle. Exposure can be

minimized by venting with

an open window or using a

ventilation fan or hood.

Page 3

IIVIPORTANT SAFETY INSTRUCTIONS %ad aUhtrudims

before usiryg this appliance.

When using electrical

appliances, basic safety .wecautions should be fo][owed,

.duding the following:

* Use this appliance only for

its intended use as described

in this manual.

*Be sure your appliance is

properly installed and grounded

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

*Don’t attempt to repair or

replace any part of your range unless it is specifically recommended in this book. All

other servicing should be referred to a qualified technician.

*Before performing any

service, DISCONNECT THE RANGE POWER SUPPLY

‘TTHE HOUSEHOLD

.NI’RH3UITON PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE

CIRCUIT BREAKER.

WAIKi?(ING-AII~g=

can tip and injury couki result. To prevent accidental

tipping of the range from abnormal usage,

including excess loading of the

oven door, attach it to the wall ald floor by installing the Anti-Tip device supplied. Tocheck if the device is installed and engaged properly, remove the drawer and inspect the rear

levelingleg. Make sure it fits

securely into the slot in the device.

you pull the range out from the wall for any reason, make sure the rear leveling leg is returned to its position in the device when you push the range back.

Please refer to the Anti-Tip device information in this book. Failure to take this precaution could result in tipping of the range and injury.

● Do not leave children alone-

children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

● Don’t allow anyone to climb,

stand or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe

personal injury. ~CAUTION: ITEMS OF

INTEREST’ TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE-CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

● Never wear loose-fitting or

hanging garments while using the appliance. Flammable

material could be ignited if

brought in contact with hot

heating elements and may cause severe bums.

● Use only dry pot holders—

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

a towel or other bulky cloth.

● For your safety, never use

your appliance for warming or

heating the room. . Do not store or use combustible

materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

● Keep hood and grease tllters

clean to maintain good venting

and to avoid grease fires. s Do not ~etcooking grease or

other flammable materials accumulate in or near the range.

● Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on

surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda

or, if available, a multi-purpose

dry chemical or foam type fire

extinguisher. s Do not touch heating

elements or interior surface of oven. These surfaces may be hot

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

sufficient time for cooling, first. Potemialiy hot surfaces include

the cooktop, areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door, and metal trim parts above the door. Remember: The inside surface of the oven may be hot when the door is opened.

c When cooking pork, follow the directions exactly and always cook the meat to an internal

temperature of at least 170”F. This assures that, in the remote possibility that trichina may be present in the meat. it will be killed and the meat will be safe to eat.

(contimwi on ne.rt page)

Page 4

LI?WPORTANTSAFETY DWTRWTK)NS (conti]w,~)

own

*Stand away from range

when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

GDon’ t heat unopened food containers in the oven. Pressure

could build up and

the container could burst, causing an injury.

. Keep oven vent duct unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

position while oven is cool. If shelves must be handled when hot, do not let pot holder contact heating units in the oven.

● Pulling out shelf to the shelf

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

● When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

● Do not use your oven to dry

newspapers. if overheated,

they can catch fire.

● Do not leave paper products,

cooking utensils, or food in the oven when not in use. Do

not store flammable materials in an oven or near the surface units.

Sewcwaning‘am

“ Do not clean door gasket

before reading special cleaning instructions in the Self-Clean section of this book. The door gasket is

essential for a good seal. Care should be taken not to rub, damage or move the gasket.

. Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any kind shouId be used in or

around any part of the oven.

● Clean only parts listed in

this LTseand Care Book.

● Before self-cleaning the

oven, remove broiler

pan and

other cookware.

● Be sure to wipe up excess

spillage before starting the seif-cleaning operation.

● If the self-cleaning mode

malfunctions, turn off and disconnect the power suppiy.

Have serviced by a qualified technician.

Surface Cooking Units

This

● Use proper pan size—

Wppkmce is equipped ‘with one

or more surface units of different size. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

* lwever {WY’SSlmface illnit~ ‘-

Wu.am!!ndd athigh heat

settings. 130i~over causes smoking and greasy spillovers that may catch on fire.

* Be sum d~ip pans and vent ducts are not covered and are

in place. Their absence during

cooking could damage range parts and wiring.

. ~o~’t. -use aluminum foil to

iine drip pans or anywhere in

the oven except as described in this book. Misuse could result in a shock, fire hazard or damage to the range.

● On@ certain types of glass,

g]a#~~~ami~, ea~th~fl~are or other glazed containers are

suitabie for range-top service;

others may break because of the sudden change in temperature. See section on Surface Cooking for suggestions.

“To minimize the possibility . of burns, ignition of flammabi materials, and spillage, the handle of a container should be turned toward the center of the , range without extending over . nearby surface units.

~.AIways turn surface unit to

OFI? before removing cookware.

s Keep an eye on foods being fried at HI or MEDIUM HI heat settings.

c To avoid the possibility of a

burn or eiectric shock, always

be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the uni~

Page 5

IMPORTANT

QkFETY

LASTRUCTIONS

- Don’t immerse or soak ~movable surface units.

Don’t put them in a dishwasher. Do not self-clean

the surface units in the oven.

● When flaming foods are

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

QAlways heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to prevent

overheating fat beyond the

smoking point.

● Foods for frying should be

as dry as possible. Frost on frozen foods or moisture on

fresh foods can cause hot fat to bubble up and over sides of pan.

‘se little fat for effective

~~~allowor deep-fat frying.

Filling the pan too full of fat can cause spillovers when food

‘s added.

● If a combination of oils or

fats will be used in frying, stir

together before heating, or as fats melt slowly.

Energy-SavingTips

Surface Cooking

● Use cookware of medium-weight

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated

portion of the surface unit.

● Cook fresh vegetables with a

minimum amount of water in a covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at

high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that

will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in 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.

● Always turn surface unit off

before removing cookware.

oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating.

If you find preheating is necessary, watch the indicator light, and put food in the oven promptly after the light goes out.

● Always turn oven off before

removing food.

● During baking, avoid frequent

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

● Cook complete oven meals

instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same

temperature and in approximately the same amount of time.

● Use residual heat in the oven

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked

desserts to a warm oven, using residual heat to warm them.

SAVE THESE

INSTRUCTIONS

Page 6

Features ofYour Range

L3B315GL

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Page 7

Explained

on page

Feature Index

1 Storage Drawer

2 Model and Serial Numbers

3,26

22,23

3 Anti-Tip Device

(See Installation Instructions.)

4 Door Latch

(Locks oven door for self-cleaning.)

5 Chrome-Plated Drip Pans

19,24

6 Plug-In Surface Units

(two 6-inch, two 8-inch)

(May be removed when cleaning under unit.)

19,24

7 “ON” Indicator Light for Left Surface Units

12,22,23

12 13 13

8 Clean Timer 9 Oven Light Switch

10 Clock/Timer

11 Clock/?lmer Set Knob

12 Oven Cycling Light

(Glows until oven reaches selected temperature, then goes off and on during cooking with the oven units as temperature is maintained.)

13 Oven Control 14 “ON” Indicator Light for Right Surface Units

15 Surface Unit Controls

16 Oven Vent Duct

(Located under the right rear surface unit.)

17 Lift-up CooktoP

16,24

18 Broil Unit 19 Oven Shelf Surmorts

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

12,21,22,24

22,24

21 21

20 Oven Shelves

21 Bake Unit

(May be lifted gently for wiping the oven floor.) 22 Oven Door Gasket 23 Removable Oven Door

24 Broiler Pan and Rack

Page 8

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with

How to Set the Controls

Infinite Heat Controls

At both OFF and H1 positions. there is a slight niche so control “clicks” at those positions; “click” on the word HI marks the highest setting; the lowest setting is the word LO. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being

maintained. Switching heats to higher settings

Step 1: Grasp control knob and

always shows a quicker change

push in.

than switching to lower settings.

Step 2: Turn either clockwise or

cou~terclockwise to desired heat

setting.

Control must be pushed in to set only from OFF position. When

control is in any position other than OFF,it maybe rotated without pushing in.

Be sure you turn control to OFF

when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

~ooking Guide for Jsing Heat Settings

111-Quick start for cooking; bring water to boil.

MEDIUM HI—Fast fry, pan broil; maintain fast boil on large amount of food.

MED—Saute and brown; maintain

slow boil on large amount of food. MEDIUM LO—Steam rice, cereal;

maintain serving temperature of most foods.

LO-Cook after starting at HI; cc’ with little water in covered pan.

NOTE:

1. At HI, MEDIUM HI, never ~

leave food unattended. Boilovers -cause smoking; greasy spillovers

may catch fire.

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

Page 9

Questions& Answers

May I can foods and

weserves on my surface units?

A. Yes, but only use cookware

designed for canning purposes.

heck the manufacturer’s

instructions and recipes for

preserving foods. Be sure canner is flat-bottomed and fits over the

center of the surface unit. Since canning generates

large amounts of

steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans

with foil? A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking

equipment, like an oriental wok,

on any surf%ce unit? A. Cookwtire without tlat surF~ces

is not recommended. The life of the surface units can be shortened

and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat I need from my surface units even though I have the knobs on

the right setting? A. After turning surface units off

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

Q. Why does my cookware tilt

when I place it on the surface unit?

A. Because the surfidce unit or your

cookware is not flat. Make sure that the “feet” on your surface units are sitting tightly in the range top indentation and the drip pan is flat on the range surfiice.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your surface unit

higher than required for the cookware material, and let the cookware sit too long, the

cookware’s finish may smoke, crack, pop or burn. depending on the pot or pan. Also, cooking small amounts of dry food may damage

the cookware’s finish.

Home Canning Tips

Canning should be done on surface units only.

[n surface cooking, the use of pots extending more than one inch beyond the edge of the surface unit’s drip pan is not recommended. However, when canning with a water-bath or pressure canner, large-diameter pots may be used. This is because boiling water

temperatures (even under pressure)

are not harmful to cooktop surfaces

surrounding the surface units.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or

sauce mixtures

—and all types of frying--cook at temperatures much higher than boiling water.

Such temperatures could

eventually harm cooktop surfaces

rrounding surface units.

Observe Following Points

in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range or its location does not allow the canner to be centered on the

surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with

flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT

WRONG

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States

Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns

from steam or heat, be careful

when canning. NOTE: If your house has low

voltage, canning may take longer than expected, even though directions have been carefully

followed. The process time will be shortened by:

(1) using a pressure canner, and

(2) starting with HOT tap water for fastest he~ting of large quantities

of water.

Page 10

Surface CookingGuide

Control Settings

EL4iighest setting.

~ :::::::~h..v-..i,ht

MEDIUM EII-Setting halfway

f~)

cookware. Aluminum cookware

between HI and MED.

conducts heat t%ter than other .-

MED—Medium setting.

metals. Cast-iron and coated cast-

:V’,:DI”M

iron cookware are slow to absorb

MEDIUM LO—Setting halfway

MEDIUM

heat, but generally cook evenly at

between MED and LO.

low to medium heat settings. Steel

LO—Lowest setting.

Food Cereal

Commetil, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats

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

Pan-fried: Tender

chops; thin steaks up

to 3/4-inch; minute steaks; hamburgers: franks and sausage: thin tish fillets

Cookware

Covered Saucepan

Uncovered Saucepdn

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Directions and Settings to Start Cooking

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

HI. Stir together water or milk and cocoa ingredients. Bring just to a boll.

HI. At first perk, switch heat to MEDIUM LO.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MEDIUM HI. Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI. [n covered pan bring

water to a boil.

HI. Heat butter until light

golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add meat. Switch to MEDIUM HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then grease lightly.

Directions and Settings to Complete Cooking

MEDIUM LO or LO, then add cereal. Finish timing according to package directions.

MED. to cook 1 or 2 minutes to completely blend ingredients.

MEDIUM LO to maintain gentle but steady perk.

MEDILIM LO. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MEDIUM HI until whites are just set, about 3 to 5 more minutes.

MEDIUM LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

MEDIUM LO. Carefully add eggs. Cook uncovered about

5 minutes at MEDIUM HI. MED. Acid egg mixture.

Cook. stirring to desired doneness.

MEDIUM LO. Stir occasionally and check for sticking.

MEDIUM LO. Simmer until fork tender.

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

Comments

Cereals bubble and expand as :hey cook: use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

[f you do not cover skillet, baste eggs with fat to cook. z tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

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

.t i- -.

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

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

Meat can be seasoned and floured before it is browned,

if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth,

Timing: Steaks 1 to 2 inches:

1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast: 2X to 4 hours.

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

Page 11

Wrong

Concave Bottom Rounded Bottom

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

~ttom, have straight sides and

tight-fitting lids. Match the size of the saucepan to the size of the

w-face unit. A pan that extends

.rmre than one inch beyond the

edge of the trim rin~ will trap heat

trim rings ranging from blue to dark grey.

3. Deep Fat Frying. Do not overfill cookware with f~t that may spill over when adding food. Frosty foods bubble vigorously. W~tch foods frying at high temperatures.

Kee~ range and hood clean from

Right

Wrong

Riqht

causing discoloration on chrome

accumulated grease.

4N0T OVER I”

Food

Directions and Settings to Start Cooking

Directions and Settings to Complete Cooking Comments

Cookware

Meats

Fried Chicken

MEDIUM LO. Cover skillet and cook until tender. Uncover last few minutes.

For crisp, dry chicken. cover only afier switching to .MEDKJMLO for 10 minutes. Uncover and cook, turning occasionally for IOto 20 minutes.

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

Meat may be bretided or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

~overed ;killet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

HI. Melt Fdt. Switch to MEDIUM HI to brown chicken.

Pan-fried bacon

HI. [n cold skillet, amange bticon slices. Cook just until starting to sizzle. HI. Melt fat. Switch to MED to brown slowly.

MEDIUM HI. Cook. turning over as needed.

MEDIUM LO. Cover and cook until tender.

Sauteed: Less tender

thin steaks (chuck,

round, etc.): liver;

thick or whole fish. Simmered or stewed meat; chicken; corned beet smoked pork; stewing beet tongue; etc.

Melting chocolate, “-utter,marshmallows

HI. Cover meat with water and cover pan or kettle. Cook until steaming.

MEDIUM LO. Cook until forktender. (W~ter should boil slowly. ) For very large ~mounts, medium heat may be needed.

SmalI Uncovered Saucepan. Use small surface unit

LO. Allow 10 to 15 minutes to melt through. Stir to smooth.

When melting marshmallows, add milk or water.

Cook 2 to 3 minutes per side.

Thick batter takes slightly

Pancakes or French toast

Skillet or Griddle

MEDIUM HI. Heat skillet 8 to

10 minutes. Grease lightly.

longer time. Turn over pancakes when bubbles rise to surface.

Pasta

Noodles or spaghetti

MEDIUM HI. Cook uncovered until tender. For large amounts, HI may be needed to keep wate; at rolling boil throughout entire cooking time.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Large

Covered

Kettle or Pot

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle is heard

MEDIUM HI for foods cooking

10 minutes or less. MED for

foods over 10 minutes.

Cooker should jiggle 2 to 3 times per minute.

Pressure Cooking

Pressure Cooker or Canner

MEDIUM LO. To finish cooking. Stir frequently to prevent

sticking.

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Uncovered

Saucepan

HI. Bring just to boil,

MED. Cook 1 pound

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

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Turn over or stir vegetable as necessary for even browning.

Covered Saucepan

Covered

Saucepan

Uncovered Skillet

HI. Measure 1/2 to 1 inch water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered saucepan bring to boil. HI. In skillet. melt fat.

MEDIUM LO. Cook according

to time on package.

Frozen

Sauteed: Onions; green peppers; mushrooms; celery; etc.

MED. Add vegetable.

Cook until desired

tenderness is reached.

LO. Cover and cook

Rice and .@ts triple in volume

accordirw to time.

after cooking. Time at LO.

HI. Bring salted water to a boil.

lice and Grits

Covered Saucepan

Rice: i cup ice and 2 cups water for 25 minutes. Grits: 1cup grits and 4 cups water for 40 minutes.

Page 12

UsingYour Oven

Before Using Your Oven

1. LOOk at the controls. Be Sure

you understand how to set them properly. Read over the directions for the Oven Controls so you understand ho’~’to use them.

2. Check oven interior. Look at the shelves. Take a practice run at removing and i-c;)laci.nJ them

properly, to give sure,sdrdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of using your new range.

Oven Controls

OFF

@<fl

The OVEN CONTROL knob has

settings for CLEAN, BROIL, baking temperatures and OFF. The Clean TIMER knob sets the time for Self-Cleaning. When you t-urn the knob to the desired se~ting, the

proper oven cooking elements

are

then activated for that operation. The Oven Cycling Light glows

until the oven reaches your selected temperature. The light goes on and off as the oven element cycles on and off to maintain the cooking temperature.

Oven Shelves

Shelf Positions

The oven has four shelf supports— A (bottom), B, C and D (top). Shelf positions for cooking are suggested on Baking and Roasting pag-e~.

The shelves are designed with stop-locks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing

Oven Light

food from them or placing food on them.

Use the switch on

When placing cookware on a shelf,

light on and off.

pull th~ shel~out to the “stop”

position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate r~~ching into the hot oven.

To remove the shelf from the oven, pull the shelf toward you,

tilt front end upward, and pull the

shelf out.

To replace, place the shelf on the appropriate shelf support with stopIocks (curved extension of shelf) facing up and toward rear of oven. Tilt the front end upward and push the shelf toward back of oven until it goes past the “stop” on oven wall. Then lower front of shelf, and push it all the way back.

the panel to turn

Page 13

Clock and Timer

igital Clock

To set the Clock, turn the knob to

the left until the words “SET

TIME’ appear in the display. Then

turn the knob in either direction until the correct time is displayed. After a slight pause, time is set.

Timer

To set the Timer, turn the knob to

the right until the words “SET TIMER” appear in the display. Then turn the knob in either direction until the desired time (minutes and seconds) is displayed. The time shown will start counting down. The countdown is interrupted every 10 seconds to flash the time of day.

To cancel the Timer, turn the knob in either direction until “0:00” appears in the display.

At the end of the timer operation, after the 3 beeps, the display

returns to the time of day automatically.

Questions and Answers

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

A. The Minute Timer will help you

time the total cooking period, which includes time to boil food and change temperatures. Do not

judge cooking times by visible

steam only. Food will cook in covered containers even though you can’t see any steam.

Q. Can I use the Minute Timer

during oven cooking? A. The Minute Timer can be used

during any cooking function.

Page 14

Ikaking

Do not lock the oven door with the door latch during baking.

This is used for self-cleaning only.

How to Set Your Range for Baking

1. Position the shelf or shelves in

the oven. [f cooking on two shelves at the same time, stagger the pans for best heat circulation.

2. Close oven door.

3. Turn OVEN CONTROL knob

to desired temperature. Oven is

preheated when Oven Cycling

Light first goes out.

4. Open the door and place food in oven on center of shelf. Allow at

least 2 inches between the edge of the bakeware and oven wall or

adjacent cookware.

5. Close oven door.

6. Check food for doneness at minimum time shown on recipe.

Cook longer if necessary. Turn OVEN CONTROL knob to OFF

and remove food.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom. When baking three or four items,

use two shelves positioned on 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.

Baking Tips

● Follow a tested recipe and

measure the ingredients carefully. [f

yoLl are using a package mix,

follow label directions.

● Do not open the oven door during

a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially—only 3 or 4 inches—and close it as quickly as possible.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

● Edges of crust too thin.

. Incorrect baking temperature.

Bottom crust soggy and unbaked

● A11ow crust and/or tilling to cool

sufficiently before filling pie shell. . Filling may be too thin or juicy. . Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.) . Ingredients and proper measuring affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a pie crust could cause soaking.

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

● Too much filling.

. Check size of pie plate.

Pastry is tough; crust not flaky

● 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.

● Oven shelves not level. ,---

● Using warped pans.

Cakes cracking on top

. Oven temperature too high.

● Batter too thick, follow recipe or

exact package directions.

● Check for proper shelf position.

● Check pan size called for in recipe.

c Improper mixing of cake.

Cake falls

● Too much shortening, sugar

or liquid.

● Check leavening agent, baking

powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged

ingredients.

● Cake not baked long enough or

baked at incorrect temperature.

● If adding oil to a cake mix, make

certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

s Check shelf position.

Cake has soggy layer or streaks at bottom

● Underrnixing ingredients.

● Shortening too soft for proper

creaming.

● Too much liquid.

COOKIES & BISCUITS Doughy center; heavy crust

on surface

● Check temperature.

c Check shelf position.

● Follow baking instructions

carefully as given in reliable recipe or on convenience food package. c Flat cookie sheets will

give more

even baking results. Don’t overcrowd foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal. . Check shelf position.

Page 15

Baking Guide

Preheating is very important

2. Aluminum pans conduct heat

3. Dark or non-shiny finishes and

Aen baking foods such as

quickly. For most conventional

glass cookware generally absorb

biscuits, cookies, cakes and other

baking, light, shiny finishes give

heat, which may result in dry, crisp

pastries. Preheat the oven for at

best results because they help

crusts. Reduce oven heat 25°F. if

least 10 minutes. Preheating is not

prevent overbrowning. We

lighter crusts are desired. Rapid

rtecessary when roasting or for

recommend dull bottom surfaces

browning of some foods can be

long-time cooking b; whole meals.

for cake pans and pie plates.

achieved by preheating cast-iron cookware.

Oven

Temperature

Shelf

Position

Time,

tiinutes

CookwareFood

Comments

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

Bread

Biscuits (l/2-in. thick)

Shiny Cookie Sheet

B, C

B B

B B B

B B

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

Coffee cake

Shiny Metal Pan with satin-finish bottom Cast-iron or Glass Pan Shiny Metal Pan with satin-finish bottom

Shiny Metal Muffin Pans

Corn bread or muffhs Gingerbread

Preheat cast-iron pan for crisp crust.

Muffins

Decrease about 5 minutes for rnutlin mix, or bake at 450”F. for 25 minutes,

then at 350”F. for 10 to 15 minutes. Popovers Quick loaf bread

Yeast bread (2 loaves)

Deep Glass or Cast-iron Cups Metal or Glass Loaf Pans

Metal or Glass Loaf Pans

Dark metal or glass give deepest

browning.

Plain rolls Sweet rolls

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Cakes

(without shortening)

~ngel food

ly roll

.~onge

Aluminum Tube Pan

Metal Jelly Roll Pan

Metal or Ceramic Pan

A B B

A, B

B B

3~5°-375”

375°-4000 325°-3500

30-55

10-15

45-60

Two-piece pan is convenient.

Line pan with waxed paper.

Cakes

Bundt cakes

Cupcakes

?ruitcakes

Metal or Ceramic Pan

Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan

325°-3500 350°-3750

~75°-3000°

350°-3750 350°-3750

350°

325°-3500 350°-4000 400°-4250 375°-4000

45-65 20-25

2-4 hrs,

20-35 25-30 40-60

Paper liners produce moister crusts. Use 300”F. and Shelf B for small or individual cakes. If baking four layers, use shelves B and D.

Layer

Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Metal or Glass Loaf Pans

Layer, chocolate

Loaf

Brownies Drop Refrigerator Rolled or sliced

Metal or Glass Pans Cookie Sheet Cookie Sheet Cookie Sheet

B, C B, C

B, C

25-35

10-20

6-12 7-12

Bar cookies from mix use same time. Use Shelf C and increase temp. 25”F. to 50”F. for more browning.

Other Desserts

Baked apples Custard

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

350°-4000

300°-3500

325”

B, C

B B

30-60 30-60

50-90

Reduce temp. to 300”F. for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

Puddings, rice and custard

Pies

Frozen Meringue

Foil Pan on Cookie Sheet Spread to crust edges B*C

B B B

400°-4250

325°-3500 400°-4250

400°-4250

450°

45-70

15-25

45-60 40-60

12-15

For large pies use 400”F. and more time. To quickly brown meringue, use 400”F. for 9 to 11 minutes. Custard fillings require lower temperature, longer time.

One crust Two crust Pastry shell

Miscellaneous

Baked potatoes

Iloped dishes

.ffles

Glass or Satin-tinish Metal Pan Glass or Satin-tlnish Metal Pan Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan Glass Pan

B, C B, C

325°-4000

325°-3750

300°-3500

60-90 30-60

30-75

Increase time for larger amount or size.

Page 16

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum.

Step 1: If meat has fiator gristle

near edge, cut vertical slashes through both about 2 inches apart. If desired. fiat may be trimmed, leaving layer about 1/8 inch thick.

Step 2: Place meat on broiler rack

in broiler pan which comes with range. Always use rack so Pdtdrips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Position shelf on recommended shelf position as

suggested in Broiling Guide.

Step 4: Leave door open to the ‘broil stop position. The door stays open by itself, yet proper temperature is maintained in the oven.

Step 5: Turn OVEN CONTROL

knob to BROIL. Be sure to set the knob all the way to the stop in the

BROIL section of the knob.

Step 6: Turn food only once during broiling. Time foods for first side per Broiling Guide. Turn food, then use times given for second side as a

guide to preferred doneness. (Where two thicknesses and times

me given together, use ~lrst times given for thinnest food.)

Step 7: When finished broiling, turn OVEN CONTROL knob to

OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to Ike your broiier pan and broiler rack. l+mvs’.w:. you must mold the foil

tightly to the rack and cut slits in

it just like the rack. Without the slits, the foil will

prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to

catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions & Answers

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

A. Yes. Using the rack suspends ~

the meat over the pan. As the meat cooks, the juices fall into the pan,

thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before

broiling? A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q. Why are my meats not turning

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

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placinUbroiler pan with food in oven. ;,, Check to see if you are using the

recommended shelf position. Broil for longest period of time indicated ., in the Broiling Guide. Turn food ~’ only once during broiling.

Q. Do I need to grease mu broiler

rack to prevent meat fro& S:icking :

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface.

However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 17

BroilingGuide

41ways use broiler pan and rack

Lllat comes with your oven. It is

designed to minimize smoking and

spattering by trapping juices in the

‘hielded lower part of the pan.

2. Oven door should be open to the broil stop position for all food.

3. For steaks and chops, slash fat

evenly around outside edges of meat. To slash, cut crosswise

through outer fat surface just to the

edge of the meat. Use tongs to turn

meat over to prevent piercing meat and losing juices.

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

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

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

7. Frozen steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1% times per side.

Quantity and/or

Shelf

FirstSide

Seeond Side

Food

Thickness

Position

Time, Mbtutes ‘13me, Minutes

Comments

Bacon

1/2 lb.

(about 8

4X!

Arrange in single layer.

thin slices)

Ground Beef

1 lb. (4 patties)

Space evenly.

Well Done

1/2 to 3/4 in. thick

U-p

to 8 patties take about same time.

Beef Steaks

Rare

1 inch thick

5 Steaks less

than 1 inch thick cook

Medium

(1 to 1X Ibs.)

6 through before browning, Pan frying

Well Done

I’J

11 is recommended.

Rare

1!4 in. thick

7-8 Skush fat.

Medium

(2 to 2X lbs.)

14-i6

IIDone

20-25

..icken

1 whole

A 35 10-15 Reduce time about 5 to 10 minutes

(2 to 2!4 lbs.),

per side for cut-up chicken. Brush each

split lengthwise

side with melted butter. Broil skin-side-

down first.

lakery Products

Bread (Toast) or

2 to 4 slices

1%-2

1/2 Space evenly. Place English muffins

Toaster Pastries

1 pkg. (2)

cut-side-up and brush with butter, if

English MuffIns

2 (split)

c 3-4 desired.

Lobster Tails

2-4

13-16

Do not

Cut through back of shell. Spread open,

(6 to 8 oz. each)

turn over turn over. Brush with melted butter

before broiling and after half of time.

Fish

l-lb. fillets 1/4 to

Handle and turn very carefully. Brush

1/2 in. thick with lemon butter before and duting

cooking if desired. Preheat broiler to

increase browning.

Ham Slices

1 in. thick

8 Increase time 5 to 10 minutes per side

(precooked)

for 1K inch thick or home cured.

Pork Chops

2 (1/2 inch)

10 10 Slash fat.

Well Done

2(1 in. thick)

about 1 lb.

Lamb Chops

Medium

2 ( 1 inch)

9 Slash fat.

Well Done

about 10 to 12 oz.

Medium

2 (1X inch)

14 12

Well Done

about 1 lb.

12-14

Wieners and similar

l-lb. pkg. (10)

1-2

If desired, split sausages in half precooked sausages, bratwurst

I I

lengthwise; ~ut into 5= to 6-inch pieces.

Page 18

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be

roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is nut necessary to sear, baste, cover or add water to your meat. Roasting is easy, just follow these steps:

Step 1: Position the oven shelf at

second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Roasting Guide

Type

Meat

Tender cuts; rib, high quality

sirloin tip, mmp or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or Ioin* Pork loin, rib or shoulder* Han pre-cooked

Ham, raw

Poultry

Chicken or Duck Chicken pieces

Turkey

Step 2: Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. Do not cover. Do not

stuff poultry until just before roasting. Use a meat thermometer for more accurate doneness (do not place thermometer in stuffing) or refer to the Roasting Guide for

approximate cooking times. The

melting fat will baste the meat.

Select a pan as close to the size of

the meat as possible. (Broiler pan

with rack is a good pan for this.)

Step 3: Turn OVEN CONTROL

knob to desired temperature.

Check the Roasting Guide for

temperatures and approximate

cooking times.

Step 4: Most meats continue to

cook slightly while standing after

being removed from the oven.

Standing time recommended for

roasts is 10 to 20 minutes.

Oven

Temperature

Doneness

325°

325° 325° 325°

Rare: ** Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

325° 350°

Well Done: Well Done:

325°

I Well Done:

This allows roasts to firm up and

makes them easier to carve.

internal temperature will rise about

5°F.; to compensate for the temperature increase, if desired, ~-

remove the roast from the oven

sooner (at 5°F. less than the temperature in the guide below).

Frozen Roasts

Frozen roasts of beef, pork,

lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time

(15 minutes per pound for roasts under 5 pounds, more time for

l~gerroasts).

Thaw most frozen poultry before roasting to ensure even doneness.

Some commercial frozen poultry

can be cooked successfully without

thawing. Follow directions given

on package label.

Approximate Roasting T]me in Minutes per Pound

3 to 5 lbs. 6 to 8 Ibs. 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

17-20 minutes per lb. (any weight) Under 10 lbs. 10 to 15 ibs. 20-30 17-20 3 to 5 lbs. Over 5 Ibs.

35-40 30-35

35-40

10 to 15 lbs. Over 15 lbs.

18-25 15-20

Internal .

Temperature “F ~

140°-15007

150°-1600 170°-1850

140°-15007

150°-1600 170°-1850 170°-180° 170°-1800 115°-1250

170°

185°-190°

185°-1900

In thigh:

185°-1900 *For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per lb. to times given above. YI’he U.S. DeP~ment of A~riculture saw. “Rare beef is popular, but You should know that cooking it to only 140°F. means some food

poisoning orgtinisms may s~rvive.”

Safe-Food Book—Yo& Kitchen Guide. USDA Rev. June 1985. ” -

Page 19

Cal% and Cleaning(See Cleanin~Guide.)

oper care and cleaning are

Important so your range will give

you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE.

Cooktop

The porcelain enamel cooktop is sturdy but breakable if misused. The finish is acid-resistant; however, any acid foods spilled (such as fruit juices, tomatoes or vinegar) should not be permitted to

remain on the finish.

Lift-up Cooktop

Clean the area under the cooktop often. Built-up soil, especially

=ase, may catch fire.

Suf)potl Rods

Plug-h Surface Units

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

To make cleaning easier, the plug-

in surface units are removable.

Lift a plug-in unit about 1 inch—

just enough to grasp it—and pull

it out.

Do not lift a plug-in unit more

than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the plug-in unit more than 1 inch above the drip pan can permanently damage the receptacle.

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them.

After removing a plug-in unit, remove the drip pan under the unit and clean it according to directions given in the Cleaning Guide. Wipe around the edges of the surface unit opening. Clean the area below the surface unit. Rinse all washed areas with a damp cloth or sponge.

Receptacle

Terminals

Drip Pan

To replace a plug-in surface unit:

● First place the drip pan into the

surface unit cavity found on top of the cooktop so the unit receptacle can be seen through the opening in the drip pan.

● Insert the terminals of the plug-in

unit through the opening and into the receptacle, guiding unit so it

fits snugly into place.

CAVTIOl?

● Do not attempt to clean plug-in

surface units in an automatic dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in receptacle.

(continued next page)

Be sure all surface units are turned off before raising the cooktop. Raise the cooktop all the

way up until the support rods snap into place at the bottom. They will hold the cooktop up while you clean underneath it.

To lower the cooktop, push the bottom of each rod forward slightly so that it will slide down into the side of the range.

After cleaning under the cooktop ~“:th hot, mild soapy water and a

n cloth, lower the cooktop. Be

~areful not to pinch your fingers.

Page 20

oven Light Bulb

The light bulb is located on the rear wall ol the oven. Before replacing

the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or unplug the range from the electric outlet. Let the bulb cool completely before

removing it. DOnot touch a hot bulb with a damp cloth. If you do, the bulb will break.

Control Knobs

The control knobs may be removed for cleaning.

To remove knob. pull it straight off

the knob stem. If knob is difficult to remove, place a thin cloth (like a handkerchief) or a piece of string under and around the knob edge and pull up.

Wash knobs in soap and water but do not soak.

(i?

Socket

‘A t’

3’A<Max. Length

‘\

‘{h

Bulb

‘\ .

-49

Glass Cover ‘IC;$~

To remove:

● Unscrew the cover and remove

the bulb.

To replace:

c Put in a new 40-watt appliance

bulb. NOTE: A 40-watt appliance bulb

is smaller than a standard 40-watt household bulb. We recommend

you use an appliance bulb that is no longer than 3~Zinches.

● Replace and tighten the cover.

s Reconnect electrical power to the range.

DO NOT REMOVE SCREWS.

To replace knob. locate the groove

in each side of the knob stem. One of the grooves contains 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 groove on the knob stem.

Control Panel

It’s a good idea to wipe the control panel clean after each use of the oven. Clean with mild soap and

water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners or oven cleaners on the control panel– they will damage the finish.

Adjusting oven Thermostat

Use the time given on a recipe when cooking the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10

minutes are not unusual. If you find that your foods consistently brown too little or too much, you

may make a simple adjustment in the thermostat (OVEN CONTROL) knob.

Pull the knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw directly under the pointer.

1’

To adjust the thermostat:

1. 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 direction. HOTTER to

increase temperature, COOLER to decrease temperature. You will hear and feel the notches as you turn the knob. Each notch changes

temperature about 15° Fahrenheit.

4. Tighten the screws.

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

making an additional adjustment.

-..

Page 21

movable Oven Door

To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly cmeach side and lift the door straight up and off the hinges.

NOTE: Be careful not to place b-rids between the spring hinge

the oven door frame as the mnge could snap back and pinch your fingers.

‘o replace the door, make sure the

Angesare in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

To remove heavy, burned-on soil,

soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash

with soapy water, rinse and dry,

Broiler Pan & Rack

After broiling, remove the broiler rack from the oven. Remove the rack from the pan. Carefully pour out the grease in the pan into a proper container. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the rack while hot with detergent and cover with wet paper towels or a dishcloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven. Do not clean in self-cleaning oven.

Cleaning Under the Range

The area under the range can be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

Page 22

Care and cleating (COntinU@

Operating the Self-CleaningOven

Quick Reminder:

1. Prepare oven for cleaning.

2. Turn OVEN CONTROL and Clean TIMER knobs to CLEAN.

3. Slide the oven door latch handle to the right as far as it will go.

Prepare the Oven Before

Setting the Controls

Step 1: s Remove the broiler pan, broiler

rack, all cookware and any aluminum foil from the oven.

NOTE: Oven shelves may be left

in the oven. Shelves will discolor during the self-clean cycle.

Step 2:

● Wipe up heavy soil on oven

bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining.

Step 3: . Clean spatters or soil on the oven

front frame (A), under the front edge of the cooktop, the door liner outside the door gasket and the front edge of the oven cavity (about 1 inch into the oven). Use detergent and hot water with a

soap-filled steel wool pad, then

rinse well with a vinegar and water

mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas

with a dry cloth. Step 4:

● Clean top, sides and outside front

of oven door with soap and water.

Do not use abrasives or oven cleaners.

Do not let water run down through openings in the top of the door (B). To help prevent water from getting

in these slots, when cleaning, open the door as far as it will go.

Step 5:

● Clean the door gasket (C) using a

clean sponge to soak the soiled

area with hydrogen peroxide. Repeated soaking may be needed depending on the amount of soil. Frequent cleaning will prevent excessive soil build up. Do not rub

the door gasket—the tlberglass material of the gasket has an extremely low resistance to

abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you

notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

A. Oven Front Frame B. Openings in Door C. Oven Door Gasket D. Oven Light Bulb Cover

Step 6: GMake sure the oven light bulb

cover (D) is in place. . Close the oven door and make

sure the oven light is off.

Caution: Chrome drip pans should never be cleaned in the self-cleaning oven. They will

discolor.

How to Set Oven for Cleaning

Step 1:

c Tbrn OVEN CONTROL and Clean TIMER knobs to CLEAN.

Be sure to turn the OVEN CONTROL knob all the way until

it stops so that the oven will reach the maximum cleaning temperature.

Step 2:

. Slide the Latch Handle to the right as f~ as it will go.

YOU may

need to press slightly on the door to get it to lock properly.

The clean cycle lasts for 3%hours.

● Oven shelves may be cleaned in

the self-cleaning oven. However, they will darken, lose their luster

and become hard to slide. Wipe the shelf supports with salt-free cooking oil after self-cleaning to make shelves slide more easily.

QDo not use commercial oven

cleaners or oven protectors in or near the self-cleaning oven.

A combination of any of these

products plus the high clean-cycle

temperature may damage the porcelain finish of the oven.

Page 23

Follow These Steps after

—

Self-CIeaning

Step 1:

. The Clean TIMER will rotate during the clean cycle. After cleaning is complete, the Clean TIMER wili be on OFF. Leave the OVEN CONTROL set on CLEAN.

p 2:

,Jait until the oven has cooled

(about 30 minutes), then slide the

door latch handle to the left. If the

andle will not move easily, do not .orce it. Slide the handle ail the way back to the right, wait a bit longer, then try again.

Step 3:

“ T~rn the OVEN CONTROL to OFF.

NOTE: If you wish to interrupt a

self-clean cycle, turn the Clean TIMER to OFF and follow steps 2 and 3.

Questions and Answers

Q. If my oven clock is not working, can I still self-clean my oven?

A. Yes. Your Clean TIMER starts

and stops your self-cleaning cycle.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this oven. If you do use them and do not thoroughly rinse the oven with

water, wiping it absolutely clean

afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is

automatically cleaned.

Q. Can I clean the Woven Gasket around the oven door?

A. Yes, but carefully and only with

a clean sponge to soak the soiled area with hydrogen peroxide.

Q. What should I do if excessive smoking occurs during cleaning?

A. This is caused by excessive soil.

You should switch the clean TIMER knob to OFF. Open windows to rid room of smoke. Allow the oven to cool at least one hour before

opening the oven door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal?

Q. What causes the hair-like lines on the enameied surface of my oven?

A. This is a normal condition,

resulting from heating and cooling during cleaning. These lines do not affect how your oven performs.

Q. Why do I have ash left in my

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

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

Q. My oven shelves do not slide

easily. What is the matter? A. After many cleanings, oven

shelves may become so clean they do not slide easily. To make shelves slide more easily, after each self-cleaning function, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become

gray after the self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle,

the shelves may lose some luster and discolor to a deep gray color.

Q. Can I cook food on the cooktop

while the oven is self-cleaning?

A. Yes. While the oven is self-

cleaning you can use the cooktop

just as you normally do.

A. Yes. This is the sound of the

metal heating and cooling during

both the cooking and cleaning

functions.

Q. Should there be any odor

during cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings.

Failure to wipe out excessive soil

might also cause an odor when

cleaning,

Page 24

CleaningGuide

NOTE: Let range/oven parts cool before touching or handling.

PART

MATERIALS TO USE

Bake Unit and

Broil Unit

Broiler Pan and Rack

● Soap and Wiiter

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

(use on pan only, not i~~k)

● Dishwasher-Safe

Chrome-Plated

QSoap and Water

Drip Pans under

“ Stiff-Bristled Brush

Plug-In Units

● Soap-Filled Scouring Pad

● Dishwasher-Safe

Control Knobs

c Mild Soap and Water

Metal, including

● Soap and Water

Side Trims

Outside Glass Finish

● Soap and Water

Oven Door*

● Soap and Water

Oven Gasket*

Oven Liner

● Soap and Water

Porcelain Enamel

and

Paper Towel

Painted Surfaces*

● Dry Clo[h

● Soap and Water

SheIves

● Soap and Water

(See Self-Cleaning

● Dishwasher-Safe

Oven Directions)

Storage Drawer

● Soap and Water

Surface Unit Coils

;ENERAL DIRECTIONS )0 not clean the bake unit or broil unit. Any soil will burn off when the unit is heated.

$iOTE: The bake unit can be lifted gently to clean the oven tloor. If spillover, residue,

M-ash accumulates around the bake unit. gently wipe around the unit with warm water. l-sin fm, cool pan and rack slighdy. (Do not let soiled pan and rack stand in oven to

:001.)Sptinkle on detergent. Fill the pan with warm water and spread damp cloth or paper owel over the rack. Let pan and rack stand for a few minutes. Wish; scour if necessary. ?inse and dry. OPTION: The broiler pan and mck may also be cleaned in a dishwasher.

~lean in dishwasher. DO NOT CLEAN IN SELF-CLEANING OVEN: they will ~iscolor. Wipe after each cooking, so unnoticed spatter will not “burn on”’ the next time iou cook. To remove “burned-on” spatters, use any or all cleaning materials mentioned. ?ub lighrly with scouring pad to prevent scratching of surface.

Pull off knobs. Wash gently but do not soak. Dry and return controls to range. DO NOT USE steel wool,

Wash,

rinse, and then polish with a dry cloth.

nbrasives, ammonia, acids m commercial oven c!eaners.

Clean outside of cooled black glass door with a glass cleaner that does not contain ammonia. Walshother glass with cloth dampened in soapy water. Rinse and polish with I dry cloth. If knobs are removed, do not allow water to run down inside surface of glass while cleaning.

DO NOT USE oven

INSIDE OF DOOR: Clean ONLY the door liner outside the

cleaners, cleansing

gasket. The door is automatically cleaned if the oven is in

powders or harsh

the Self-Cleaning cycle. DO NOT rub or damage gasket.

abrasives.

Avoid getting soap and water on the gasket. OUTSIDE OF DOOR: Use soap and water to thorou~

clean the top, sides and front of the oven door.

See instructions in the Self-Clean section of this book. Cool before cleaning. Frequent wiping with mild soap and water will prolong the time ~

between major cleanings. Be sure to rinse thoroughly to avoid additional staining. ‘. . For heavy soiling, use your self-cleaning cycle often.

DO NOT USE oven

[f acids should spill on the range while it is hot, use a dry

ckmers, cleansing

paper towel or c!oth to wipe up right away. When the powders or harsh surface has cooled, wash and rinse. For other spills, abrasives. These might

such as fat smatterings, etc., wash with soap and water

scratch the surface.

when cooled and then rinse. Polish with a dry cloth.

Shelves can be cleaned in Self-C1eaning oven or dishwasher. For heavy soil, clean by hand and rinse thoroughly.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift

out.

Wipe

with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

DO NOT attempt to clean Spatters and spills bum away when the coils are the plug-in units in the

heated. At the end of a meal, heat soiled units at HI.

self-cleaning oven.

Let the soil bum off “about one minute” and switch

DO NOT immerse plug-in

units to OFF. Avoid getting cleaning materials on coils.

units in any kind of liquid.

Wipe off any cleaning materials with damp paper towel be~ore heating the surface unit.

DO NOT USE dishwasher.

Let surface unit cool completely before handling.

*SPi]]age of m~nades, fmit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should ~ wiped uP

immediately, with care being taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

Page 25

.—~—–-

——

~:.

Questions?

~— .—

~~ UseThis Problem Solver

—

PROBLEM

OVEN WILL

NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

‘TOD DOES NOT

ASTOR BAKE

PROPERLY

SURFACE UNITS NOT FUNCTIONING PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR ACCIDENTALLY LOCKED WHILE BAKING OR BROILING

POSSIBLECAUSE

● Make sure thermostat capillary bulbs (located in upper portion of oven) are securely

held by the mounting clips, are not touching oven sides, and are not coated with anything. c Plug on range is not completely inserted in the electrical outlet.

● The circuit breaker in your house has been tripped, or a fuse has been blown.

● Oven controls not properly set.

QDoor left in locked position after cleaning.

● Light bulb is loose.

. Bulb is defective. Replace. . Switch operating oven light is broken. Call for service.

●

OVEN CONTROL knob not set at BROIL. Door not left ajar as recommended. Improper shelf position being use. Check Broiling Guide. Food is being cooked on hot pan. Cookware is not suitable for broiling. Aluminum foil used on broil pan rack has not been fitted properly and slit

as recommended.

● OVEN CONTROL knob not set correctly.

● Shelf position is incorrect. Check Roasting or Baking Guide.

c Oven shelf is not level. . Incorrect cookware or cookware of improper size is being use.

● A foil tent was not used when needed to slow down browning during roasting.

c Sw-face units are not plugged in solidly.

● Drip pans are not set securely in the range top.

● Surface unit controls are not properly set.

● Both Clean TIMER and OVEN CONTROL knobs must be set at CLEAN setting.

QA thick pile of spillover when cleaned leaves a heavy layer of ash in spots which could have insulated the area from further

heat.

● Latch handle not moved to the right.

c Turn Clean TIMER and OVEN CONTROL to OFF. Wait until oven has cooled (about 30 minutes), then slide door Latch handle to the Ieft.

Page 26

Anti-Tip DeviceInstallationInstructions for DeviceKit No.342473

WARNING

“ALL RANGES CAN TIP

● INJURY COULD RESULT

“INSTALL ANTI-TIP

DEVICE PACKED WITH RANGE

● SEE INSTRUCTIONS

Tools Needed

● Phillips head screwdriver

. 13/8inches or adjustable wrench

The device attaches to floor or wall

to hold either right or left rear leg leveler. If fastening to floor, be sure that screws do not penetrate electrical wiring or plumbing. 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.

,1-

Adjacent cabinet or fin~

Outside edge of bracket to be flush

location of range side panel \

with left or right side of range

Wall behind range

Figure 1

Attachment to wall

Figure 2

Screw must

.’.

‘,

Bracket ~:

\ I

j ~

~_j

.,\

Wall plate ., .\

.-\

enter wood or metal

.’. ,’.

/ .

‘ -4+

. If the device side of the range is

metal framing. If attaching to

adjacent to a cabinet, place the

masonry, you can buy suitable

device against the back wall and

screws and anchors at a hardware

cabinet as shown in Figure 1. store. Use a masonry drill to drill If there is no adjacent cabinet,

the required holes. -

determine where the location of

4. Using the wrench, back out the

the range side (painted outside

four leg levelers at least two turns. panel) will be. Place the device with its outside edge at this location and against the back wall. See Figure 1.

3. Determine whether you will

anchor the device to the floor or to the wall as shown in Figure 2. Fasten the device securely with the screws provided. Screws are self-drilling in wood, plywood, particle and chip board, and most

See yofir installation guide for 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, mov~ device forward as required anti attach to floor in new location. -

Page 27

J47$HBe There

i!i3-Hoi77eRepair

Si!?irvim

8LWE4ARES (8W32-2737°

Our consumer se~ice prOfessiords r

~rovicie expert repair semice on

R(X appliance, scheduled at a

time that’s convenient for you. i’vkny

GE Consumer Semite cornpany-

neratecl locations offer you service

-laf~or tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturd~ys). Our Eactov-trainecl technicians know your applian:z inside ap.d out-so most repairs can be handled in just one visit.

knpakdliiwinj...

8LZM33+1322

ServiceCb.atracts

801M26-2224

Parts andkcessories

801?62G20ii2

You can have the secure feeling that GE Consumer %rvice will stih ‘c there after your RC\ product warran~ expires. Purchase a GE contract whil~ your warranty is still in effect ancl you’ll receive a substantial discount. With a mulLiple-year contract, you’re assured of future service at today’s prices.

Individuals qualified to sefice their

c“+?::K?:k.nc?; -?.;. ‘“..- .: ,. :Ccief.. parts

;I- accessories sent direcdy to

their home. Our parts system pro-

vides access to over 4’7,000 Genuine

Renewal Parts.. and all are ftdly warranted. VISA, NIasterCard and Discover cards are accepted.

User maintenance instructions

contained in this bookiet cover procedures intended to be performed by any user. Other servicing generally

should be referred to qualified ser‘vie?;e53nneL Caiuioa TALW;be

exercised. since improper servicing

may cause unsafe operation.

Consumers with impaired hearing or speech who have access to a TDI) or a conventional tele~~ewriter may call

800-T’DD-GEAC (800-S33-4322) to request senice+

Page 28

YOUR RCA RANGE WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

I I

WHAT IS COVERED

FULL

ONE-YkAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor

in your home to repair or replace tzny part of the

Range that 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 SERVICE

We at RCA strive to provide the highest quality

products and service. Therefore we have designated GE CONSUMER SERVICE, a leader in the service

industry, to fulfill your service needs. Should your

appliance need service, during warranty period or beyond, call 1-800-GE-CARES, (1-800-432-2737).

WHAT IS NOT COVERED

● Service trips to your home to teach you how to

use the product. Read your Use and Care material. If you then have

any questions about operating the product, please contact your dealer or Manager-Consumer Affairs RCA Appliances

Appliance Park Louisville, KY 40225

● Improper installation.

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

connecting facilities as described in the Installation Instructions provided with the product.

c Replacement of house fuses or resetting of circuit , ‘

breakers.

‘,,

● Failure of the product if it is used for other than its

intended purpose or used commercially.

c Damage to product caused by accident, fire,

floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE FOR

COPJ5EQUE>TTLAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or

Warranto~ RCA Appliances

consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you

If further help is needed concerning this

may also have other rights which vary from state to state. To know

what your

legal rights are in your state, consult your local or state

warranty, write:

consumer affairs office or your state’s Attorney General.

Manager—Consumer Affairs

RCA Appliances Appliance Park Louisville, KY 40225

Part No. 164DI 913P066

Pub No. 79-4069 MNU1l I

L3B315GL

rm!bi

2-92 CG

RCA L3B315GL Use And Care & Installation

Specifications and Main Features

Frequently Asked Questions

User Manual