Frigidaire R530D User manual

R530D
RG533D
R433BD
R433MD
RG434MD
Electric Ranges

Frigidaire
Ranges
Record in the space provided
below the Model No. and
Serial No. of this appliance.
These numbers are found on
the serial plate located inside
the oven door along the up-
per left corner of the oven
framework.
Model No.
Serial No.
Retain these numbers for
future reference.
Contents
Before using the range ................................................................ 2
Important safeguards ................................................................. 3-5
Energy saving ideas ..................................................................... 6
Surface cooking ........................................................................ 6-8
Using the oven ....................................................................... 9-11
Baking .................................................................................. 11-13
Roasting ................................................................................ 13,14
Braising .................................................................................... 15
Broiling ................................................................................. 15-17
Cleaning................................................................................ 18-20
Adjusting temperature control knob ............................................. 21
Accessories ............................................................................... 21
Avoid-Service checklist........................................................... 22-24
Problems .................................................................................. 25
Wan'anty.................................................................................. 28
IMPORTANT:
Keep a copy of your bill of sale.
The dare on the bin establishes the
warranty period should service be
required. Where appropriate,
place the bin of sale in an envelope
and tape it to the back or side of
the appliance. If serv4ce is per-
formed, it is in your best interest
to obtain and keep all receipts.
Before Using the Range
Make sure the range is properly installed mad leveled. It must be
grounded and properly connected to 240 or 208 volt electric supply.
On slide-in models, be sure leveling legs are replaced after the ship°
ping skid is removed from the range. If necessary, raise or lower
the leveling legs as shown in the drawing. Adjustments can be made
by turniug clockwise or counterclockwise as needed.
Remove all tape before the range is used. If any glue remains,
touch the residue with the sticky side of tape already removed. Or, use
acloth soaked with isopropyl (rubbing) alcohol. Use caution because
rubbing alcohol is flammable. Rinse with warm water and wipe dry.
@1986 White Consolidated Industries
All fights reserved.

IMPORTANT SAFEGUARDS
Be safety conscious. The preparation of food in an oven or on
a range requires temperatures that could cause severe burns. Before
using this new appliance, carefully read and follow the safety instruc-
tions below.
oDestroy the carton and plastic bags after the range is unpacked.
Children might use them for play. Cartons covered with rugs, bed-
spreads or plastic sheets can become airtight chambers. Remove
all staples from the carton. Staples can cause severe cuts and
destroy finishes if they come in contact with other appliances
or furniture.
2. Remove the oven door from any unused range if it is
to be stored or discarded.
3. Have the range installed and grounded in accordance with local
codes by a qualified installer to prevent any shock hazard and
assure stability during operation. Installation instructions are locat-
ed on the back panel of the range. Ask your dealer to recommend
a qualified installer and an authorized repair service.
4. Know how to disconnect power to the range at the circuit breaker
or fuse box in an emergency or when servicing is required. Have
the installer show you and label the proper switch or fuse at the
electrical disconnect box.
oWear proper apparel when operating the range. Loose-
fitting or hanging garments should never be worn while using
the appliance.
6. Use dry potholders. Wet or damp potholders on hot surfaces
could result in burns from steam. Do not let the potholder touch
hot heating areas. Do not use a towel or other bulky cloth instead
of a potholder.
7. Always place an oven rack in the desired location while "the oven
is cool. If a rack must be moved when the oven is hot, grasp the
rack in the center, and do not let the potholder contact the hot
heating element in the oven.
1
°
Make sure the reflector pans are always in place under the surface
elements. This avoids possible damage to wiring or components
underneath and improves cooking efficiency.
Determine pan size by the type and amount of food to be cooked.
Using the proper pan size helps conserve energy. Select utensils
with flat bottoms large enough to cover the surface unit heating
area. The use of undersized utensils will expose a portion of the
heating area and could result in serious clothing ignition accidents
as well as boilovers.
10. Turn utensil handles inward, but not extending over
other surface units. This will help minimize the possibility
of burns, ignition of flammable materials, and spillage due to acci-
dental contact with the utensil.
DO

IMPORTANT SAFEGUARDS
(continued)
DO 11.
12.
DO NOT 1.
3.
13.
14.
15.
.
When heating fat or grease, watch it closely. It will catch
fire if allowed to become too hot.
Stand away from the oven when opening the oven door.
Let hot air or steam escape before removing or replacing food.
Keep the oven vent unobstructed. It is located beneath the
right rear surface unit. Touching the surfaces in this area when
the oven is being operated may cause severe burns. Also, do not
place plastic or heat-sensitive items on or near the surface unit.
These items could melt or ignite.
Clean the range regularly to keep all parts free of grease which
could catch fire. Exhaust fan ventilating hoods and grease filters
should be kept clean. Do not allow grease to accumulate. Greasy
deposits in the fan could catch fire. When flaming foods under
the hood, turn the fan off. The fan, if operating, could spread
the flame. Refer to the hood manufacturer's instructions for
cleaning.
Cured or frozen meats and most fruits and vegetables can be
cooked automatically with the oven TIMED, but foods of a highly
perishable nature, such as milk, eggs, fish, poultry or pork, should
not be put in the oven before cooking unless they are c_Silled in
the refrigerator first and do not stand more than one hour before
cooking starts.
Never leave children alone or unattended in the area
where an appliance is in use. They should never be allowed
to sit or stand on any part of the appliance. As children grow,
teach them the proper, safe use of all appliances.
CAUTION: Do not store items of interest to children in the cabi-
nets above a range or on the backguard of a range--children climb-
ing on the range to reach the items could be seriously injured.
Never use the range to warm or heat the room. Operating
surface units at the HIGH setting, without pots or pans on the
units, could cause damage to the knobs and controls.
DO NOT TOUCH SURFACE UNITS, AREAS NEAR THESE
UNITS, HEATING ELEMENTS OR INTERIOR SURFACES
OF THE OVEN. Both surface units and oven heating elements
may be hot even though they" are dark in color. Areas near surface
units and interior surfaces of an oven become hot enough to cause
burns. Other surfaces of the appliance may become hot enough
to cause burns--these include the cooktop, surfaces facing the
cooktop, the oven vent openings and surfaces near these openings,
oven doors and windows.

5. Never leave the range unattended while the surface
units are on. Boilovers may cause smoking, greasy spillovers
may catch fire, or a pan which has boiled dry may melt.
6. Do not let clothing or other flammable materials contact surface
units, areas near units, heating elements or interior surfaces of
the oven until they have had sufficient time to cool.
7. Do not store flammable materials in the oven, near the
surface units or in the storage drawer.
.Never immerse or soak the removable surface elements
in water. Surface elements clean themselves during normal oper-
ation or can be wiped with a damp, sudsy cloth when the elements
are off and cool. Be sure the elements are off and cool before
touching them. CAUTION: Even when the elements appear dark
in color, they may be hot.
9. Do not use aluminum [oil to line surface unit reflector pans. Do
not use aluminum foil to line the oven bottom except as instructed
in this Owner's Guide. Improper use of aluminum foil may result
in a shock or fire hazard.
10. Do not use glass, earthenware or other ceramic-type cooking uten-
sils [or rangetop cooking unless recommended by the utensil
manufacturer. Utensils of this type may break with sudden heat
changes; most are designed to be used only in the oven.
11.Do not heat unopened food containers. Build-upofpres-
sure may cause the container to burstand resultin injury.
12. Do not use water on grease fires. Smother the fire with a
pan lid, or use baking soda, a dry chemical or foam-type extin-
guisher.
13. Do not repair or replace any part of the appliance unless it is speci-
ficaI1y recommended in this Owner's Guide. To prevent personal
injury and damage to the range, servicing should be done only
by a qualified technician.
14. Never modify or alter the construction of the range such as
removal of leveling legs, panels, wire covers or any other per-
manent part of the product.
DO NOT

Energy Saving Ideas
Surface Cooking
• Turn surface units off before cooking is completed. The unit will
stay hot long enough to finish the cooking process.
_"- __ _ •Uselids. A lid traps steam and uses it to speed up the cooking
process. If you have a pressure cooker or vegetable steamer, use
it. You I1waste fewer vitamins and cut energy costs at the same
_ time.
• Use medium weight, flat bottomed pans that match the sizes of
the elements. Pick pans made of a metal that conducts heat well.
•Bring frozen foods to room temperature before cooking.
•Never use the range to heat the kitchen. Using your range without
utensils or pans to absorb the element's heat risks damaging the
surface and the controls.
Oven Cooking
• Preheat the oven only when a recipe tells you. Put roasts and casse-
roles into a cold oven and then turn the oven on.
Opening the oven door to check on foods wastes electricity.
Use the oven to prepare complete meals. For instance, start a roast,
add vegetables when the meat is half-cooked, and then warm rolls
or dessert after the main dishes are cooked.
• Make it a habit to turn the oven off before you remove the cooked
food from it.
('(( ))'I
Surface Cooking
Setting surface controls
Push in and turn the surface unit control in either direction to the
desired setting. Start most cooking operations on a higher setting,
then turn to a lower setting to finish cooking. A glowing red element
indicates that heat and energy are being wasted. The controls do
not have to be set exactly on a particular mark. Use the marks as
a guide and adjust the control as needed.
The surface signal light glows when any surface element
is on. A glance at the light when cooking is finished is an easy check
to be sure all controls are turned off.
The suggested settings below are based on cooking in medium
weight aluminum pans with lids. Settings may vary when using other
types of pans.

Setting
HI
7-8
4-6
2-4
1-SIM
Type of Cooking
Start most foods
Bring water to aboil
Pan broiling
Continue a rapid boil
Fry
Deep fat fry
Maintain a slow boil
Thicken sauces, gravies
Steam
Keep foods cooking
Poach
Stew
Keep warm
Melt
Simmer
Choosing Utensils
For best results and energy conservation, choose utensils which have
the following:
1. Flat bottoms that make good contact with the entire element.
Check for flatness by rotating a ruler across the bottom. There
should be no gaps between the pan and the ruler.
2. The pan size should be matched to the size of the surface ele-
ment. Large pans and skillets should be used on an 8-inch element.
Smaller pans should be used on a 6-inch element. Pans should
cover the entire element to absorb the maximum heat. Avoid using
an undersized utensil which would expose a portion of the element.
This could result in dangerous direct contact with a hot element
resulting in serious burns or clothing ignition. The size of the pan
should also suit the amount of food being prepared.
CAUTION: Do not use extremely large pans that extend over
the edge of the surface element and touch the range surface.
•Do not use two surface elements to heat alarge pan
such as aroaster or griddle.
The bottom surface of the pan in either of these situations could
trap enough heat to cause discoloring of the drip pans, damage to
the surface elements and/or crazing (fine cracking) of the porcelain
enamel range surface.
3. Pans should be well-balanced so that handles do not cause them
to tilt.
4. Pans should have tight-fitting lids to hold steam within the pan
and reduce cooking time. Lower heat settings may be used when
pans are covered with lids.
5. Pan materials should have good heat conduction. Medium weight
aluminum gives good results for most cooking. The following
chart gives suggestions for best results when cooking with a
variety of pan materials.
GOOD--SurfaceCookingUtensils
IRatbottomandstraightsides
Tight-fitting
Weightofhandledoesnottiltpan
• Panandelementaboutthesamesize
POOR--SurfaceCookingUtensils
PanSmaller Curvedandwarped
thanelement panbottoms
Panoverhangsunit
ymorethanoneinch
Heavyhandle "_ _'-
thattiltspan
7

Surface Cooking (continued)
Material Uses
Aluminum
Cast Iron
Ceramic/glass
Enamelware
Stainless steel,
clad and
inner core
Characteristics
Excellent conductor
of heat. Available in
various gauges.
Heats unevenly
unless used with low
heat. Holds heat.
Subject to rust. Used
for skillets and dutch
ovens.
Relatively poor heat
conductor. Holds
heat well.
Relatively poor heat
conductor. Subject to
chipping.
Plain stainless steel
is a relatively poor
heat conductor. It is
often combined with
other materials,
either on the bottom
or in an inner core,
to improve heat
transfer. Easy to
clean.
All foods. With thin
gauge, cook with
some liquid. Thicker
gauges are suggested
for frying, candy,
sauces.
Suggested for foods
that require long,
slow cooking. Use
medium or low heat
to preheat and brown
foods.
Use for long, low-
heat cooking with
liquids.
Use only with large
quantities of liquid.
Plain stainless should
be used only with
large quantities of
liquid. Pans with
other metals can be
used for all cooking.
Oven Light (some models)
The oven light automatically turns on when the door is opened. Some
models also have a switch to turn the light on when the door is dosed.
This switch is found either on the top fight corner of the oven door
or on the control panel.
The oven light is located at the rear of the oven. It is covered
with a glass shield held by a wire holder. The glass shield must
be in place whenever the oven is in use.
To replace the light:
1. Turn power off at main power source or unplug the range.
CAUTION: Be sure the oven is COOL.
2. Press wire holder to one side to release the glass shield.
3. Replace bulb with a 40 watt appliance bulb.
4. Replace glass shield in socket and snap wire holder into place.

Using The Oven
Setting Oven Controls
Before using the oven, arrange the oven rack(s) according to the food
being cooked. See "Arranging Oven Racks".
There are two types of oven control systems. One has a TIME
BAKE setting on the Selector and the other does not. Both types
are used with a Temperature Control.
To operate either system, set the Selector to the desired operation
such as BAKE or BROIL. Set the Temperature Control to the desired
temperature. When cooking is finished, turn the Temperature Con-
trol and Selector to OFF.
The oven signal light glows when the oven is turned on and
remains on until the oven has reached the selected temperature. When
the light goes out, the oven is ready for use. The light cycles on and
off with the heating element showing that the desired oven tempera-
ture is being maintained. Preheating is recommended when baking,
but is not necessary for roasting or cooking casseroles. SELtCTOR TEIrT_ERATLIII:W
Clock and Minute Minder (some models)
The Clock and Minute Minder are set with the same control (A).
The Minute Minder does not start or stop cooking. It simply serves
as a timer that buzzes when the set time has run out.
To set the clock:
1. Push in and turn the control to set the time of day.
NOTE: The minute minder hand will _rn as the clock is set.
2. After the clock is set, let the control knob pop out. Return the minute
minder hand to OFF by turning the control without pushing in.
To set the minute minder:
1. Turn the control to set the desired number of minutes. For
best accuracy, turn the minute minder hand beyond the setting,
then back to it.
NOTE: Do not push in on the control when setting the minute
minder. Doing so will change the clock.
2. When the buzzer sounds, turn the control to OFF.
• 12 °
•O?_Fe60 •
10,, _' ,_ ",. SO
9 . 3
.( :a

Using the Oven (continued)
star_ s_oD
1TM 12
:3
6 6
NOTE: Mter using the oven
with automatic timing, be
sure to turn the Selector and
Temperature Control to OFF.
Automatic Timed Oven (some models)
The automatic timer will turn the oven on and off at the times you
choose. Before setting the oven for automatic timing, be sure the
clock shows the correct time of day.
Most foods can be cooked with automatic timing. However, foods
that can spoil such as milk, eggs, fish, poultry or meat should be
chilled in the refrigerator first. Even when chilled, they should not
stand in the oven more than one hour before cooking starts. Foods
which are frozen can be held for longer times before cooking. Food
should be served soon after the oven shuts off.
To Start and Stop Oven Automatically:
1. Be sure the clock shows the correct time of day.
2. Place the food in the oven.
3. Push in and turn the Start Time knob to the time you want to
start cooking.
4. Push in and turn the Stop Time knob to the time you want to
stop cooking.
5. Set the Temperature Control to the desired temperature.
6. Set the Selector to TIME BAKE.
7. When cooking is finished, turn the Temperature Control and
Selector to OFF.
To Start Oven Immediately and Stop Automatically:
1. Be sure the clock shows the correct time of day.
2. Place the food in the oven.
3. Push in and turn the Stop Time knob to the time you want to
stop cooking.
4. Be sure the Start Time knob shows the same time as the clock
on the range. If not, turn the knob to the time on the clock. The
knob will then pop out.
5. Set Temperature Control to the desired temperature.
6. Set the Oven Selector to TIME BAKE.
7. When cooking is finished, turn the Temperature Control and
Selector to OFF.
10