GE HOTPOINT RS504GN User manual

How to get the best from
YomRange
—
Conknfi
Aluminum Foil
18
Appliance Registration
2
Canning Tips
9
Care and Cleaning 20-23
Clock/Timer
12
Consumer Services
27
Energy-Saving Tips
5
Features
6,7
Model and Serial Numbers
2
Oven
13
Baking, Baking Guide
14, E
Broiling, Broiling Guide
18, 19
Continuous Cleaning Care 20
Control Settings
13
Door Removal
21
Light; Bulb Replacement 21
Roasting, Roasting Guide 16, 17
Thermostat Adjustment 22
Problem Solver 24
Safety Instructions
3,4
Surface Cooking
8-11
Control Settings
8
Cookware Tips
10, 11
Warranty Back Cover
GE Answer Center”
800.626.2000
Use and Care of
models
M504GN
B622GN

Help us help you...
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.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find 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 came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you rweived
a damaged range . . .
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service . . .
Check the Problem Solver on
page 24. It lists causes of minor
operating problems that you
can correct yourself.
If 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:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
2

IMPO~~
Read all MrudiomM@~& tiappHmce.
,,
Men using el~tricai appiiantis~’,. ‘:’ ‘.’’$.M.M l~ve ehiidren *-
.-p hood and grease filters
basic safety prwautions~h~l~ ‘ ~~• c@&n shodd not be l~aione
clean to maintain good venting
be followed, including
the
or-nded in an ~ where an
and to avoid grease fires.
following:
. a~bee isinuse. ~ tid
o DO nOt let cooking grease
ti~r & A* to sit or sti on
● Use this appliance o~y for~h;” ~ ~ ~tie ~w@
or other flammable materials
intended use
as described in tiis
.
accumulate in or near the
manual.
“ * ~~’t ~low ~YO~@ tO eiimbr
range.
● Be sure your apptiance is
s~d ur hang On the door,
drawrar rqetop. ~ey
● Do not use water on grease
properly instied nd ~Mti .“ ‘:: ~~d~age ~e~emd
fires, Never pick Mp a flaming
by a qualified =hnician in
mn tip it over, mus~ -re
pmt. Smother flaming pan on
accordance with the provided ‘‘.. “ ‘~~ti ~W.
surface unit by covering pan
installation instructions. completely with well-fitting lid,
● Don’t attempt to repair
: .
# C-ON: -S OF
cookie sheet or flat tray, Flaming
or
replace any part of your
T m cHKDm
‘ SHO~D N~ BE S~-
~ase outside a pan can be put
out by
cov~ring with baking soda
range unless it iss~ifi@y . ‘‘~ ~ c~~~mo~ A
recommended in MS book. ~. . . .W~E ~R~N ~~
or, ifatiable, a multi-purpose
dry chemicai or @m-type fire
other servicing
shouid be ~~ ~~ ~~•
to a qualified technicim. ~: ~. ‘‘
.MBPLASMOF A
extinguisher.
MG&C~DR~
● Before petiorming any
~G ON T~
*DO not touch heating elemenfi
-G~ PO- ~~~: ‘.’:_E~ WCH 1-
serviw DBCO~
or hterior surface of oven.
~~~‹ CO~DBESE=OUSLY
These surtices maybe hot
AT ~ HOU~O~
‘.’: ‘ ‘: mm.
enough to burn even though they
DIS~}~ONPH : : .
are dark in color. During and
BY ~~O~G T~ ~S~ ,,.. ~~~e~ w~=l~fitt~or
after use, do not touch, or let
OR SW~~G Ow ~ ‘,...,’ ,’~-~amenbww ~~g
clothing or other flammable
C~CWT BRE~R. : ~
~e.ap~@e F1-abl~
materiais wntact surface units,
,
~ .~@ridcouidbe i~ited if
areas nearby sutice units or any
w~
G–M-’:.:’ .:~~~q@ti~~o~@~t*~~h~t
interior arti of the oven; aflow
katmg elements and may cause sufficient time for cooling, first.
~ tip ~d ‘;’ ‘s~ver~ bums,
~qti~ .,’
Potentiaiiy hot sufices include
reauit. n
~~ ● Uw OMY dry pot holde-
the cooktop and areas kcing the
prevent ‘.:’:.”
moist or damp potholders on hot
cooktop, oven vent opeting and
dhti ‘: ‘.”. “ , ~~~~~ ~Y ~s~t in b~~
surties near the opening, and
tipp~~thti “:’ : ‘ fi~~~~” ~not l~twt
crevices around the oven door.
~, ~ ~~Ü‹ ~~ h~ldQW@uch hot h~ti~
Wmember: The inside surface
elements. Do not use a towel or
of the oven maybe hot when the
or floor%
other buiky cloth, door
is owned.
-M ~...: ~~• ‘sflo~y~ur Wety, nmr use
o men cooking pork, follow
Anti-Tip deviee supphed, * ~~• ,“ ~~~ap~i~~e for warming o;
the directions emctiy and always
sure the chain fits -rely ~ ,: ~~• ~ ~~ : ~*$* tie mm?
cook the meat to an intemd
tie slot in the deviee.
a ~ ~~ ~~~ OR ~S~
@mWm@~ of at least l~°F.
If you pufl the range out fio~th~. ‘ ‘“ , C~~~uSTIBLE MAT~,
This assures that, in the remote
ti for any reason, m~ m
the device is properly en~d
~~• ~ > ‘.:GASOW OR ~ER
possibtiity that trichina maybe
before you push the range hck.
~AMMABLE VAPORS AND present
in the meat, it will be
LIQ~S ~ THE WCNTY
Wed and the meat will be safe
‘OF ~S OR ANY ~HER
to eat.

4
● To minimh the po~b~ty
of burns, ignition of flmble
materials, and sp~ago, the
SAW TH~E
han~e ofacontainer should be
tumd toward the center of tha
~STRUCTIONS
range without @x@M@ over
nearby Sufice units.
● Mways tum surface unit to
Om More ~ coo-.

Surface Cooting
● Use cookware ofmedium-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
quictiy 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
shell, bring water and eggs to boil,
then turn control knob to OFF
position and cover cookware with
lid to complete the cooking.
● Use correct heat for cooking task:
HI—to start cooking (if time allows,
do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1ow frying.
WARM—to maintain serving
temperature of most foods.
LO—to finish cooking most
quantities, simmer-double boiler
heat and special for small quantities.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
Oven Cooting
● 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 oven promptly after the light
goes out.
c 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
ofjust 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.
5

6
Features of Your
Raqe
Continuom-C]ean
Mode]
m622GN
I
7
Standard.C]ean
Mode] ‘-

Explained Model Model
Feature Index on page
W622GN
m504GN
1 Oven Cycling Light 13
● ●
2 Surface Unit “ON” Indicator Light 8
●●
3 Plug-In Surface Unit (Maybe 22,23 three 6-in. three 6-in.
removed when cleaning under unit.) one 8-in. one 8-in.
4 Chrome-Plated Drip Pans 22,23 4 4
5 Surface Unit Controls 8
● ●
6 Anti-Tip Device
3
●●
7 Oven Vent Duct (Located under right
—
●●
rear surface unit. )
8 Oven Set Knob 14
● ●
9 Oven Temperature Knob 13, 14
● ●
10 Automatic Oven Timer
14
●
11 Clock and Minute Timer
12
●
12 Oven Light Switch
13
● ●
13 Oven Shelves
13 2
2
14 Oven Shelf Supports
13
●●
15 Removable Oven Door
21
●●
16 Storage Drawer
6
● ●
17 Model and Serial Numbers
2
● ●
18 Bake Unit (Maybe lifted gently for
14,23
● ●
wiping oven floor. )
19 Broil Unit
18,23
● ●
20 Oven Interior Light
21
● ●
21 Lift-Up Cooktop
21
● ●
22 Broiler Pan and Rack
18
●●
7

Surface Cooting
See Surface Cooking Guide on pages 10 and U.
Surface Coating with
Infini@ Heat Controk
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions, there
is a slight niche so control “clicks”
at those positions; “click” on HI
marks the highest setting; the lowest
setting is
betw=n the words LO and
OFF. In a quiet kitchen, you may
hear slight “clicking” sounds
during cooking, indicating heat
settings selected are being
maintaind.
Switching heats to higher settings
always shows a quicker change than
switching to lower settings.
How to Set the Controls
1+
1111
I
SteD 1: Grasu control knob and
puskin. -
Step 2: Wrn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
ody from 0~ position. When
control is in any position other
than
0~, it may be 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 sufice unit is on.
Coo- Guide for
Using Heat Settings
HI—Quick start for cooking; bring
water
to boil.
~D~ HI—Fast fry, pan broil;
maintain fast boil on large amount
of food.
~D—Saute and brown; maintain
slow boil on large amount of food.
W-—Steam rice, cereal;
maintain serving temperature of
most foods.
LO-Cook after starting at HI;
cook with little water in covered
pan.
N~E:
1. At HI, MEDIUM HI, never
leave food unattended.
Boilovers
cause smoking; greasy spillovers
may catch fire.
2. At WARM, LO, melt chocolate,
butter on small unit.
8

Questions & bwem
Q. May I can foods and preserves
on my surface uniti?
A. Yes,
but only use cookware
designed for canning purposes.
Check 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
amounk of
steam, be careful to avoid bums
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 surface unit?
A. Cookware without flat surfaces
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. Afier turning surface units off
and making sure they are cool,
check to make sure that your
plug-
in 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 surface unit 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 surface.
Q.
Why is the porcelain finish on
my cookware coming
offl
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 Canniq ~ps
Canning should be done on
surface
unik only.
In 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 FR~G OR BOm~G
FOODS ~HER 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 surrounding surface units.
Observe Followi~ Poink
in Canni~
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.
MGHT ~ONG
n mm
..,:,::;::{:{;:::,.
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.
N~E: If your range is being
operated on low power (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~ing of large quantities
of water.
9

Surface Cooki~ Guide
Control SettiWs
Cookware ~ps
HI—Highest setting.
1. Use medium-or heavy-weight
MEDIUM HI—Setting halfway
cookware. Aluminum cookware
between HI and MED. conducts heat faster than other
MED—Medium setting.
metils. Cast iron and coated cast-
iron cookware is slow to absorb
WAW—Setting halfway between heat, but generally cooks evenly at
MED and LO. LO to MED settings. Steel pans
LO—Lowest setting. may cook unevenly if not
combined with other metals.
Fond
Cereal
Cornmeal, grits,
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of
beef. lamb
or veal;
pork steaks and
chops
Pm-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Cwered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to
Shrt Cooking
HI. In covered pan, bring
water to boil before adding
cereal.
HI. Stir together water or
milk and cocoa ingredients.
Brine
iust to a boil.
HI. At first perk, switch
heat to WARM.
H1. Cover eggs with cool
water, Cover pan, cook
until steaming.
MEDIUM HI. Melt butter, add
eggs and cover skillet.
HI. Melt butter.
HI. In 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
Mat. Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet. then
grease lightly.
Setting to Complete
Cooking
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and
tight fitting lids. Match the size of
the saucepan to the size of the
surface unit
A pan that extends
more than an inch beyond the edge
of the drip pan traps heat which
causes discoloration ranging from
blue to dark gray on chrome drip
pans.
WARM or LO, then add cereal
Finish timing according
to package directions.
MED. Cook 1 or 2 minutes
to completely
blend ingredients.
WARM to maintain gentle but
steady perk.
WARM. 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.
WARM, then add
eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
WARM. Carefully add eggs.
Cook uncovered about 5
minutes at MEDIUM HI.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
WARM. Stir occasionally and
check for sticking.
WARM. Simmer until fork
tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over
as needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepmr to prevent boilwer.
Milk boils over rapidly. Watch as
boiling point approaches.
Percolate 8 to 10 minutes for
8 cups, less for fewer
cups.
If you do not cover skillet, baste
eggs with fat
to cook 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.
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: 2 % to 4 hours.
Pan f~ing is best for thin steaks
and chops. If rare is desired.
preheat skillet before adding
meat
10

RIGHT WRONG
3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods bubble
vigorously. Watch foods frying at high
temperatures and keep range and hood
clean from accumulated grease.
OVER 1“
Directions and Setting
to Start
Cookirs~
Setting to Complete
Cooking Comments
Food
Cookware
Forcrispdry chicken, cover only
after switching to WARM for 10
minutes. Uncover and cook, turning
occasionally 10 to 20 minutes.
Fried Chicken
Covered
Skillet HI. Melt fat. Switch to
MEDIUM HItobrown
chicken.
WARM. Cover skillet and
cook until tender.
Uncover last few minutes.
Pan fried bacon
UncoveM
Skillet HI.
Irrcoldskillet, arrange
bacon slices. Cook until
starting to sizzle.
HI. Melt fat. Switch to
MEDtobrown slowly.
MEDIUM HI. Cook, turning
over as needed. A more attention-free
methd
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before frying.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet
WARM. Cover and cook
until tender.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
WARM. Cook until fork
tender. (Water should
slowly boil. ) For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncoverd
Saucepan.
Use small
surface unit
Skillet or
Griddle
LO. Allow
10to 15 minutes to
melt through. Stir to smooth. When melting marshmallows, add
milk or water.
Melting chocolate,
butter, marshmallows
Parscakesor
Frenchtoast
MEDIUM HI. Heat skillet 8to
10minutes. Grease lightly. Cook2 to 3
minuresperside.
Thick batter takes slightly longer
time. Tam pancakes over when
bubbles rise to surface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. Irrcovered kettle, bring
saked watcrto a boil, uncover
and add pasta slowly so
boiling does not stop.
MEDIUM HI. Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire
cookirrz time.
Uselargeenough kettle to
prevent
boilover. Pasta doubles
in size when cooked.
Cooker should jiWle2 to 3 times
per minute.
Pressure Cooking
Pressure
Cooker or
Canner
HI. Heat until first jiggle is
heard. MEDIUM HI for foods cooking
10 minutcsorless. MED for
foods over
10minutes.
HI. Bring just to boil. WARM. To finish cooking. Stir frequently to prevent
sticking,
Puddings, Sauces,
Candies, Frostings
Uncovered
Saucepan
Vegetables
Fresh Covered
Saucepan HI. Measure 1/2 to 1 inch water in saucepan. Add
saitandprepared vegetable.
Irrcoveredsaucepan bring
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.
Frozen Covered
Saucepan HI. Measure water and salt as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
WARM. Cook according to
time on package. Break
uporstiras needed while
cooking.
Sauteed: Onions;
green peppers;
mushmoms: celerv: etc.
Uncovered
Skillet MED. Add vegetable.
Cook until desired
tenderness is reached.
Turn over or stir vegetable as
necessary for even browning.
Rice and Grits
LO. Cover and cook
according to time. Rice
andgritstriple in volume
after cooking. Time at LO.
Rice: 1 cup rice and 2 cups
water—25 minutes.
Grits: 1 cup grits and4cups
water—40 minutes.
Covered
Saucepan HI. Bring salted
watertoa
boil.
11

Automatic Clock and ~mer
The automatic clock and timer on
your range are helpful devices that
serve several purposes.
Model RS622GN
To Set Clock
To set the Clock, push the center
knob in and turn the clock hands to
the correct time. (The Minute
Timer pointer will move also; let
knob out and turn the Timer
pointer to OFF.)
To Set Minute Timer
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You will
recognize the Minute Timer as the
pointer which is different in color
and shape than the clock hands.
To set the Minute Timer, turn the
center knob, without pushing in,
until pointer reaches number of
minutes you wish to time. (Minutes
are marked, up to 60, in the center
ring on the clock. ) At the end of the
set time, a buzzer sounds to tell you
time is up. Turn knob, without
pushing in, until pointer reaches
OFF and buzzer stops.
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you can
TIME BAKE with the oven turning
on immediately and turning off at
the Stop Time set, or you can set
both DELAY START and
S~P
TIME dials to automatically start
and stop oven at a later time of day.
It takes the worry out of not being
home to start or stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page 14.
Questions and Answers
Q. How can I use the Minute
Timer to make the surface
cooking easier?
A.
The Minute Timer will help you
time total cooking, which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A. Yes,
if you wish to set the
DELAY START or STOP TIME
dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (DELAY START
and S~P TIME dials) are used
with TIME BAKE function only.
Q. Can I change the clock while
Time Cooking in the oven?
A. No.
The clock cannot be changed
during any program that uses the
oven timer. You must either stop
those programs or wait until they are
finished before changing the time.
12

Using Your Oven
Before Using Your Oven
1. Look at the control. Be sure you
understand how to set it properly.
2. Check oven interior. Look at
the shelves. Take a practice run at
removing and replacing them
properly to give sure, sturdy
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 getting acquainted
with your range.
Oven Tempemture Control
The OVEN TEMP knob is located
on the control panel on the front of
the range (see page 6).
Simply turn the knob to the desired
cooking temperatures, which are
marked in
25°F. increments on the
dial. OVEN TEMP maintains
the
temperature you set, from WARM
(150°F.) to BROIL (550°F.).
The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on
with the oven unit(s) during cooking.
Oven Shelves
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 food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves from the
oven, pull them toward you, tilt
front end upward and pull them out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of
shelo facing up and
Shelf Positiom
Each oven has four shelf
supports—
A (bottom), B, C and D (top).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
Oven Light
Use the switch on the upper control
panel to turn the light on and off.
toward rear of oven. Tilt-up-front
and push shelf toward back of oven
until it goes past “stop” on oven
wall. Then lower front of shelf and
push it all the way back.
13

Baking
When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
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 and you
may be
inclind to think that the new
oven is not performing correctly.
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
oven it replaced.
How to Set Your Range
for Baking
Step 1: Place food in oven, being
certain to leave about 1 inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on Baking
Guide.
Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to Time Bake
Model RS622GN
The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
that you set. Examples of
Mediate
Start (oven turns on now and you
set it to turn off automatically) or
Delay Start and Stop (setting the
oven to turn on automatically at a
later time and turn off at a preset
stop time) will be described.
How to Set Immediate
Stirt and Automatic Stop
Model RS622GN
N~E: Before beginning, make
sure the hands of the range clock
show the correct time of day.
Immediate Start is simply setting
oven to start baking now and turning
off at a later time automatically.
Remember, foods continue cooking
after controls are off.
Step 1: To set Stop Time, push in
knob on
S~P TIME dial and turn
pointer to time you want oven to
turn off; for example 6:00. The
DELAY START dial should beat
the same position as the time of day
on clock.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example
250°F. The oven will start
immediately and will stop at the
time you have set.
How to Set Delay Start
and Stop
Model RS622GN
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
Step 1: To set start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example
3:30.
Step 2: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off, for example 6:00. This
means your recipe called for two
and one-half hours of baking time.
N~E: Time on STOP TIME dial
must be later than time shown on
range clock and DELAY START
dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to
250°F. or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
OVEN INDICA~R LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
14

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
25°F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check food
as little as possible to prevent
uneven heating and to save energy.
Shelf
Position Oven
Temperature Time, Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Comments
Container
Bread
Biscuits ( Yz-in. thick) Canned, refrigerated biscuits take
2 [04 minutes
less time.
Shiny Cookie Sheet
B, C
B
B
B
B
B
B
A, B
B
B
400°-4750
Coffeecake Shiny Metal Pan with
satin-finish bottom
Cast-Iron or Glass
Shiny Metal Parr
witfr
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-Iron Cups
350°-4000
Corn bread ormuffirrs
Gingerbread 400”-450°
350°
Preheat cast-iron pan forcrispcrust
Decrease about 5 minutes for muffin
mix, or bake at
450°F. for 25 minutes,
then at
350°F. for 10 to 15 minutes.
Muffins
Popovers
400”-425°
375°
350°-3750
375°-4250
Quick Ioafbread
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans Dark
meml or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B
may be used.
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Parts
375°-4250
350”-375°
Two-piece pan is convenient
Line pan with wax paper.
Aluminum Tube Pan
Metal
Jellv Roll Pan
A
B
A
A, B
B
A, B
B
B
B
B, C
B, C
B, C
B, C
B
B
B
325°-3750
375”-400°
325°-350”
30-55
10-15
45-60
Metal or ~eramic Pan
Sponge
Cakes
325°-3500
350°-375”
275°-3000
45-65
20-25
2-4
hrs
20-35
25-30
40-60
Bundt cakes
Cupcakes
Fruit
cakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Me@l or Glass Loaf or
Tube Parr
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Paper Iinersproduce moister crusts.
Use
300°F. and Shelf B for small or
individual cakes.
350°-3750
Layer
Layer, chocolate
350°-3750
[<oaf
Cookies
Brownies
Drop
Refrigerator
350°
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time
Use ShelfC and increase temp.
25°F. to 50°F. for more browning.
Rolle~or sliced
k’ruits,
Cookie Sheet
Other Desserts
Bakedapples
Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in
panofhot water)
Glass Custard Cups or
Casserole
350°-4000
300°-3500
325”
30-m
30-60
50-90
Reduce temp.
to 3M)”F. for large
custard.
Cook bread
or rice pudding with
custard base
80 to 90 minutes.
Puddings, Rice
and Custard
Pies
Frozen Foil Pan on Cookie Sheet A
B
A, B
B
B
400°-4250 45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Large pies use400°F. and increased
time.
To quickly brown meringue, use
400°F. for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
Spread to crust edges 325°-3500 Meringue
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
400°-4250
400°-425”
450°
One crust
Twocrust
Pastrv shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Increase time
for large amoum
or size.
Set mrOven Shelf
Glass or Metal Pan
Glass
B
B
B
325°-4000
325°-3750
300°-3500
15

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 not necessary to
sear, baste, cover or add water
to your meat.
Roasting is easy; just follow these
steps:
Step 1: Check weight of meat, and
place it, fat-side-up, on roasting
rack in a shallow pan. (Broiler pan
with rack is a good pan for this. )
Line broiler pan with aluminum
foil when using pan for marinating,
cooking with fruits, cooking
heavily-
cured meats, or for basting food
during cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN
TEMP knob
to 325°F. Small poultry maybe
cooked at 350°F. for best browning.
(You may hear a slight clicking
sound, indicating the oven is
working properly. )
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. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5°
to 10°F.; to compensate for
temperature rise, if desired,
remove the roast from the oven
when roast’s internal temperature is
5° to 10°F. less than temperature
shown in the Roasting Guide.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
For Frozen Roasfi
● Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
additional time per pound (10
minutes additional time per pound
for roasts under 5 pounds, more
time for larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions and Answers
Q.
k it necessary to check for
doneness with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked
at 300°F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q.
Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q.
Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven; only for very small
roasts, which cook a short length
of time.
Q.
When buying a roast, are
there any special tips that would
help me cook it more evenly?
A.
Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A.
Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
16

Roasting Guide
Ro-ing
1. Position oven shelf at B for 3. Remove fat and drippings as
5. Frozen roash can be
small-size roasts (3 to 7 Dounds)
necessa~. Baste as desired.
conventionally roasted by adding
A
and at A for larger roasm.
2. Place meat fat-side-up, or poultry
breast-side-up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff
Poultv until
just before roasting. Us> mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Meat
Tender cuts; rib, high quality sirloin tip,
rump or
top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per pound to
times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkev
4. Stinding time recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10°F.; to compensate for temperature
rise, if desired, remove the roast
from the oven when the roast’s
internal temperature is 5° to
10°F.
less than temperature shown in the
Roasting Guide.
Oven
Temperature
325°
325”
325°
325°
325°
325”
325°
350”
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
10 to 25 minutes additional time
per pound to times given in guide
for refrigerated roasts (10 minutes
additional time per pound for
roasts under 5 pounds, more time
for larger roasts). Defrost poultry
before roasting.
Approximate Roasting Time
in Minutes per
fiund
3 to51bs.
6 to 8 Ibs.
24-33
18-22
35-39 22-29
4045
30-35
21-25
20-23
25-30 24-28
30-35 28-33
35-45
30-40
3545
30-40
17-20
minutes per pound (any weight)
Under 10 Ibs.
10 to HIbs.
27-35
24-27
3 to 5 Ibs. Over
5 lbs.
35-40 30-35
3540
10 to E Ibs.
Over E Ibs.
20-25
15-20
Internal
Temperature
‘F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170”-180°
170°-1800
115°-1250
170°
185°-1900
185°-190”
In tbigh:
185°-1900
17

Broiling
Broiling is c(]oking 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 fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step 3: Position shelf on recommended
shelf position as su~ested in Broiling
Guide on opposite page. Most
broiling is done on D position.
Step 4: Leave door ajar a few incht
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Turn OVEN SET knob to
BROIL. Turn OVEN
TEMP knob
to BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)
Step 6: Turn food only once during
cooking. 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 are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET and
TEMP knobs to OFF. Serve food
immediately, and leave pan outside
oven to cool during meal for easiest
cleaning.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO N~ placea sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
3. If desired, a sheet of aluminum
foil may be used on floor of the oven
under the bake unit. BE CERTAIN
FOIL DOES
NW TOUCH BAKE
UNIT. Aluminum foil used in this
way may slightly affect the browning
of some foods. Change foil when it
becomes soiled.
Questiom & Answers
Q. Why should I leave the door
closed when broiling chicken’?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in oven which allows
chicken to cook evenly throughout.
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
thetn 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 may be low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler 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 my broiler
rack to prevent mat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
18

!,!
Broiling Guide
Broiling
1. Always use broiler pan and rack To slash, cut crosswise through & Broiler does not need to be
that comes with your oven. It is outer fat surface just to the edge of preheated. However, for very thin
designed to minimize smoking and the meat. Use tongs to turn meat foods, or to increase browning,
spattering by trapping juices in the over to prevent piercing meat and preheat if desired.
shielded lower part of the pan. losing juices.
7. fiomn steak can be
2. Oven door should be ajar for all 4. If desired, marinate meats or
conventionally broiled by
foods except chicken; there is a chicken before broiling. Or brush positioning the oven shelf at next
special position on door which with barbecue sauce last 5 to 10 lowest shelf position and increasing
holds door open correctly.
minutes only. cooking time given in this guide
3. For steaks and chops, slash fat 5. When arranging food on pan,
1% times per side.
evenly around outside edges of meat. do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery
Moducts
Bread (Toast) or
Toaster Pastries
English Muffins
hbster Tails
(6
to 8 oz. each)
Fish
Ham Slices
(precooked)
Pork Chops
Well Done
hmb Chops
Medium
Well Done
Medium
Well Done
Wieners and similar
precooked sausages,
hratwurst
Quantity and/or
Shelf First Side Second Side
Thickness Wsition Time, Minutes
Ttme, Minutes
‘h lb. (about 8 D
3 ~
3%
thin slices)
1 lb. (4 patties)
1A to %-in. thick D
74-5
l-inch thick D 7 7
(1 to 1% lbs.) D9 9
D
13 13
I%-in. thick D
(2 to 2% lbs.)
10
7-8
D
15
14-16
D25 20-25
1 whole
A
(2 to 2% lbs.),
35 10-15
split lengthwise
2 to 4 slices
D
1 N-2
1/2
1 pkg. (2)
2 (split) D3-4
24 c
13-16
Do not
turn over.
1 lb. fillets
lA- to D
55
Yz-in. thick
l-in.
hick c
88
2 (]A inch)
D
10 10
2 (l-in. thick) c
13 13
about 1 lb.
2(1 inch)
D
84-7
about 10 to 12 oz. D
10 10
2 (1’h inch) D
10
4-6
about 1
lb, c
17 12-14
l-lb. pkg. (10) c
6
1-2
Arrange in single layer.
Space evenly.
Up to 8 patties take about same time.
Steaks less than
1 inch cook through
before browning. Pan frying is
recommend.
Slash fat.
Reduce times about 5 to
10 minutes per
side for cut-up chicken. Brush each side
with melted butter, Broil skin-side-
down first and broil
witi door closed.
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
Cut through back of shell. Spread
open. Bmsh with melted butter
before broiling and after half of time.
Handle and turn very carefully.
Brrsah with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
Increase times 5 to 10 minutes per side
for 1%-incb thick or home cured.
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise; cut into 5 to 6 inch pieces.
19

Care and Cleaning
(See Cleaning Guide, page 23)
Special Care of
Continuom-Cleaning
Oven Interior
Model RS622GN
The Continuous-Cleaning oven
cleans itself while cooking.
The
inside of the oven—top, sides and
back—is finished with a
special
coating
which cannot be cleaned
in the usual manner with soap,
detergents, steel wool pads,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprays
will cause permanent
damage.
The special coating is a porous
ceramic material
which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys and
sub-surface “tunnels?’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side
walls of a hard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish,
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven
soil to heated air, and makes it
somewhat less noticeable.
Soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter.
It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures.
The special coating is not used
on oven shelves.
Shelves should be
cleaned
outside the oven to avoid
damage to the special coating
inside the oven.
20
To Clean the Continuous-
Cleaning Oven:
1. Let range parts cool before
handling. We recommend rubber
gloves be worn when cleaning.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the oven at 400°F. Close
the door and turn OVEN CONTROL
knob to
400°F, Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.
REMEMBER: DURING THE
OPERATION OF THE OVEN, THE
DOOR, WINDOW AND OTHER
RANGE SURFACES WILL GET H~
ENOUGH TO CAUSE BURNS. DO NOrr
TOUCH . LET THE RANGE COOL
BEFORE REPLACING OVEN SHELVES.
4. If a spillover or heavy soiling
occurs on the porous surface, as
soon as the oven has cooled, remove
as much of the soil as possible using
a small amount of wakr and a stiff-
bristle nylon brush. Use water
sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloth, or sponges.
Do not
mb or s~’mb with paper towels,
cloths or sponges, since they will
leave unsightly lint on the oven
finish. If water leaves a white ring
on the finish as it dries, apply water
again and
blot it with a clean
sponge, starting at the edge of the
ring and working toward the center.
Do not use soap, detergent, steel
wool pads, commercial oven
clwner, silicone oven sprays,
coarse pads or coarse brushes
on the porous surface.
These
products will spot, clog and mar
the porous surface and reduce its
ability to work.
Do not scrape the porous
surface with a knife or
spatula—
they could permanently damage it.
Porcelain Oven Interior
Model RS504GN
With proper care, the porcelain
enamel finish on the inside of the
oven—top, bottom, sides, back and
inside of the door—will stay
new-
Iooking for years.
Let range cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally
do the job. Heavy spattering or
spillovers may require cleaning
with a mild abrasive cleanser.
Soapy, wet metal pads may also be
used. Do not allow food spills with
a high sugar or acid content (such
as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on
the surface. They may cause a dull
spot even after cleaning.
Household ammonia may make the
cleaning job easier. Place 1/2 cup in
a shallow glass or pottery container
in a cold oven overnight. The
ammonia fumes will help loosen
the burned-on grease and food.
If necessary, you may use a caustic
cleaner. Follow package directions.
Cautions about using
spray-on oven cleaners:
. Do not spray on the electrical
controls and switches because it
could cause a short circuit and
result in sparking or fire.
● Do not allow a film from the
cleaner to build up on the
temperature sensor—it could cause
the oven to heat improperly. (The
sensor is located at the top of the
oven. ) Carefully wipe the sensor
clean after each
oven cleaning,
being careful not to move the
sensor as a change in its position
could affect how the oven bakes.
● Do not spray any oven cleaner
on the oven door, handles or any
exterior surface of the oven, wood
or painted surfaces. The cleaner
can damage these surfaces.