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

,>.

———-———--

——.