GE RA511J Installation instructions

Hm
Con@n&
AluminumFoil 20
Anti-TipBracket 3,5
Appliance Registration 2
Energy-SavingTips 5
Features 6-9
IInstillation Instructions 5
Leveling 5
IModel and SerialNumbers 2
Oven E-21
Baking, Bating Guide 16,17
BroiJing,BroilingGuide 20,21
IControl Settings 15
Door Removal 22
ILight; BulbReplacement 15,22
Roasting, RoastingGuide 18,19
ITherinostat Adjustment 23
VentDuct 22
IProb[em Solver 25
Repair Service 27
ISafety Instructions 3,4
Surface Cooking ‘10-13
I
Control Settings 10
Cookware Tips 12, 13
models
RS46J
U4KJ

It isintendedtohelp youoperate
andmaintainyournew range
properly.
Keepit handyfor answerstoyour
questions.
Ifyoudon’tunderstandsomething
or needmore help, write (include
yourphone number):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnmbers.
You’llfind themon alabel on
thefront ofthe range behindthe
ovendoor.
These numbers are also on the
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesending in this
card, please write these numbers
here:
ModelNumber
Serial Number
Usethese numbers in any
correspondence or service calls
concerning your range.
Ifyoureceived
admaged range... .
—
bediately contacttie dealer (or
builder)that sold youtherange. ‘k!
“
*K&
.
.-
.
savetimeandlnonev.
Check the Problem Solveron
page25. It listscausesof minor
operatingproblemsthat youcan
correct yourself.
.

ANTI-TIP bracket suppfied. To
checkiftie bracketisins’ded
ad engagedproperly,removethe
drawer(onmodels so equip@)
andinspecttherearlevelingleg.
M&esureitfitssecurelyinto
theslotinthebracket.
Formodelswithoutastorage
drawer,carefillytiptherange
forwardtoch~k iftheANTI-
~P bracketisengagedwiththe
levelingleg.
Ifyou pullthe rangeoutfromthe
dforanyreason,makesure
therearlegisreturnedtoits
positionintie bracketwhenyou
pushMerwgeback.
..
.- <-----
@X(eephoodandgrease filtem
Cleml
to maintain good venting
and to avoid grease fires.
@Do nottouchhmthg
elemen~ or hterior surface of
oven.Thesesufices maybehot
enoughtobumeventhoughtiey
aredarkMcolor.Duringand
af~r use,donottouch,orlet
clotig orotherflamable
ma&ridscontactsutiaceuti@,
areasnearbysurhceutiworany
interiorareaoftie oven;allow
sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude
thecooktopandareasticingthe
cooklop,ovenventopeningand
surfacesneartheopening,and.
crevicesaroundtheovendoor.
Remember:TheinsidesLIrfice
oftheovenmaybehotwhentile
doorisopened.
I
...—.———.......
---
....... .
----

surfaceCooItimgUnib
@USEproper~a size—This
appliance is equipped with one
or more surface units of different
size. Select cooh~are having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose aportion of tie
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
@Never leave SUfiace Utim
mmndd at wkt **S.
Boilover causes smoking and
greasy spilloversthatmaycatch
onfire.
@BeSmetip pm ad vent
duck are notCoveredmd are
bplace.Theirabsenceduring
cookingcoulddamagerange
partsandwiring.
@mn’t usealumtium fotito
Itie dtip pa~ oranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamage
totherange.
@only Cetiin tyw ofglms9
glms/cetie, eatihenmre or
other glwed Conhinemare
Snitibleforrange-tipSertiee;
othersmaybreakbecauseofthe
suddenchangeintem~rature.
(Seesectionon “Surface
Cooking”forsuggestions.)
@Tomiti.ize the possibility
@fbuTm7ignitionofflammable
materials,and.spfllage,tie
handleofaco~~hinershouldbe
tL3rEedtoward.tie centerofthe
~~~g~w~~?oult&A$endingover
nearbysllrface Ultih.
g?/\“.,
,$yLz;9)7~<?:fqx-~c~~:
‘“face~dmr~to
PA2V?c$,ydLL.=.-. ~-:
~>.?~$?-l‘?
!;jf~,jj i~>}iu,,.- -*WT=’~~skgcaGlrli~m .
5$?Q%”,S~~~~-.d\
.-
removabiesurfaceUtib. Don’t ‘
--
putthemh atishwmher.
~~@ forf@Rg Shoddkas
&y wxible. Frostonfrozen
foodsormoistureonfreshfotis ‘~ -
cancausehotfattobubbleup
andoversidesofpan. -;___
@Alwaysheatfatsiowly9 md r=. .
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i--. .,.
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watchasitheats. i=-.-...
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usedeep fat$Mrmometer [“
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wheneverpssible toprevent !-
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overheatingfatbeyondtie ~;-
smotig point. l-’
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~~~~~~g~~~~~~$Oit.floor ioverings
suchas cushionedvinyl or
carpeting. When movingthe range
on thistypeof flooring,use care,
and itis recommendedthat these
simpleandinexpensiveinstructions
be followed.
The rangeshouldbe instiled on
asheetofplywood(or similar
material)as follows:l~en the
floor covetingends at the~ront of
$herange, the area thatthe range
willrest on shouldbe builtup with
plywoodto the samelevelor higher
than the floorcovering.This will
allowthe rangeto be movedfor
cleaningor servicing.
velingscrewsare located on
each corner ofthe base of the
range. Removethe bottom drawer
(on models so equipped)and you
can levelthe rangeon an uneven
floor with the use ofanutdriver.
To remove drawer,pulldrawer
outall theWayy tilt up thefront
andtalie it out.To replace
drawer, insert glides at back of
drawerbeyondstopon rangeglides.
Lift drawer if necessary to insert
easily.Let front of drawer down,
then push in to C1OSC.
@Use cookwareofmtiium weight
aluminum,withtight-fittingcovers,
and flatbottomswhichcompletely
covertie heatedportionofthe
sufiaceunit.
@Cook freshvegetableswitha
minimumamountofwaterin a
coveredpan.
eW“tchfQOdSwhenbringingthem
quicMyto cookingtempera~res at
HGH heat. When foodreaches
cootig temperature, rduce heat
immediatelyto lowestsettingthat
WWkmp it cootig.
@Use Rsidud heat with sufice
cookingwheneverpossible.For
example,when cookingeggsin the
shell, bring waterad e~s toboti,
then fiJrnto OFF positionand
coverwith lid to completethe
cooking.
~Use correctheatfor cookingtask
~GH—to stafl cooking(iftime
Wows,donotuseWGHheatto
start).
MEDIUM HI—quickbrowning.
MEDIUM—slow frying.
LOW—fitishcooking most
quantities, simmer-double boiler
heat, finish tooting, and special
for srna~lquantities.
}VARM—tomaintain serving
temperature ofmost foods.
~when boiling water for teaor
coffee, heatonly amount needed.
It is not economical to boil a
col~tainerfull of water for one
or two cups.
.-l a.. .
-.,
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.,
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..
i
ovenCoohg
@Preheatovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywitiout preh~ating.
If youfindpreheatingisnecessary,
watchthe indicatorlight,and put
foodin ovenpromptlyaftir the
lightgoesout.
aA]waYsturn OVenOFF before
removingfood.
~~u~ingbaking,avoidfrequent
door openings.Keepdoor open as
short atime aspossibleifit is
opened.
@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and
somedessertswill cooktogether
with amain-dishcasserole,meat
loaf, chickenor roast. Choose
foodsthat cook atthe same
temperatureand in approximately
the sametime.
~Use residud heat in theoven
wheneverpossibleto finish
cookingcasseroles, ovenrneds,
etc. Alsoadd rolls or precooked
dessertsto warm oven, using
residud heat to warm them.
..,.—.,..—— ---.———-..-,.

.,
*One surface unit ONindicator light on
RA511J,4 on I?A513J(one over each surface
unit control)
**No ovenlight on RA511J AF
.-

see
page
2
I2SurfaceUnitControls
I3“ON” IndicatorLight/Lights
forSurfaceUnits
\4OvenSetControl 15
15
15
14
/5OvenTempControl
I6OvenCyclingLight
clock &e
Min.Timer
I7AutomaticOven Timer,
Clock andMinute Timer
I
36-in.
18-in.
36-in. 36-in. 36-in. 36-in.
18-in. 18-in. 18-in. 18-in.
4 4 4 4
8Stay-UpCalrod@SurfaceUnit
(Mayberaisedbutnotremoved
whencleaningunderunit.)
23
23
9Plug-InCalrod@SurfaceUnit
(Mayberemovedwhencleaning
underunit.)
—_ 10 Chrome-PlatedTrimRings
—- andPorcelainDrip Pans
~-
w“ I11 Chrome-PlatedTrimRingsand
AiuininumDrip Pans
26-in.
28-in.
4
e
e
22
4
22
I12 OvenVentDuct(Locatedunder
rightrearsurfaceunit.)22
13 OvenInteriorLight(Comeson
automaticallywhendooris opened.) 22
15
20
16
Ii4 OvenLightSwitch
Q
@
\~5 BroilUnit II1
I
]16 BakeUnit(Maybe liftedgently
jforwipingovenfloor.)
2
15
15
I!7 OvenShelves
!18 OvenShelfSupports(LettersA, B,Cand
Diildicatecookingpositionsforshelvesas
!rccoinrncndedon cookingg~iides,)
Q
20 Q
[,
Qa-..1
QQ
—.—
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,
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P*

,,
IExplained
on Dage
1ModelandSerialINumbers
2SurfaceUnitControls +
+
3“ON” IndicatorLigl~t/Lights 10
for SurfaceUnits
4OvenSetControl u
5OvenTempControl 15
2
@I
...
6OvenCyclingLight 15
7AutomaticOvenTimer,
Clock andMinuteTimer
8Stay-UpCalrod@SurfaceUnit
(Maybe raised butnotremoved
when cleaningunder unit.)
36-in. 36-in. I
I
18-in. 1g-in.
23 36-in.
18-in. ‘-
9Chrome-PlatedTrimRingsand 22
AluminumDrip Pans
10 Oven VentDuct (Locatedunder 22
right rear surfaceunit,)
11 OvenInterior Light (Comeson 22
automaticallywhen door is opened.)
12 Oven Light Switch 15
4
I13 Broil Unit 20
I14 Bake Unit (Maybe lifiedgently
for wipingovenfloor.) 16
/15 Oven Shelves 15 2I2
2
I16 Oven Shelf Supports(Letters A, B, Cand
Dindicatecooking positionsfor shelves
as recommended on cookifigguides.)
e
20
I[8 StorageDrawer 24 @Io
I19 Anti-TipBracket
(See InstallationInstructions) 3,5
.—-..—.......--————..,,...—— _______.—.._—_______ .... ,,
.

~~~f~~e coo~ngwith
Ititik HeatControk
l~ur surfaceunitsandcontrols
aredesignedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFF andHIGH positions,
thereisaslightnichesocontrol
“clicks”atthosepositions; “click”
onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
wordsWA~ and OFF. In aquiet
kitchen,youmayhear slight
ccc~ic~ng”soundsduringcooking,
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatstohigher settings
alwaysshowsaquicker changethan
switchingtolowersettings.
.. .—-..
.—
l@
Step 1:Graspcontrolknobad
pushin.
I
I
mGH
m~
m
mD
Jmw
Step 2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
control mustbepushedintoset
OdyfromorF position.when
controlisinany position other
than OFF,itmaybe To@ted
withoutpushingin.
Besureyouturn controltoOFF
when youfinishcooking.An
indicatorlightwillglowwhen
ANY heatonanysurfaceunitison.
Quickstartfor cooking; .—
bfig watertobofl. --
-.
—
..-.—
...-.
.—#.,..
-
-$:
Fastq, pm broil;maintain ~&..
w::
fastboilonlargeamount
‘=R:’<
---
offood. .—
Sauteandbrown;maintain
slowboilon largeamount
.-
offood.
Cookafterstartingat
HIGH; cookwithlittle
waterincoverd pan.
WW Steamrice, cereal;
maintainserving
temperatureofmostfoods.
NmE:
1. AtHIGH, MED HI, neverleave
foodunattended.BoiIoverscause
smoking;greasyspilloversmay
catchfire.
2. AtW-, LOW,meltchocolate,
butteronsmallunit.
I

designedfor cafiningpurposes.
Checkthe manufacturer’s
instructionsand recipesfor
preservingfoods.Be surecanner
isflat-bottomedand fitsoverthe
centerofyoursurfaceunit. Since
canninggenerateslargeamountsof
steam, be carefil to avoidburns
fromsteamor heat. Canningshould
onlybe done on surfaceunits.
Q. can ICovermy drip parls with
foil?
A. No. Clean as recommendedin
CleaningGuide.
Q. can1use specialCooliing
equipment,likean Orientilwok,
011any surfaceUnik?
A. Cookwarewithoutfiatsurfaces
is notrecommended. The lifeof
your surfaceunitcan be shortened
and the rangetopcan be damaged
from the highheatneededfor this
typeofcooking.
Q. why am Inot getting the heat
1need from my units eventhough
Ihave the knobs an the right
setting?
A. After turningsurfaceunit off
and makingsure itis cool, check to
make surethat yourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. why doesmy Cookware tilt
when Iplaceit{$Hthe surfacetit?
A. Becausethe surfaceunitis not
flat, Makesurethatthe “feet” on
yoursurfaceunitsare sittingtightlv
i~~therangetop indentationand tne
reflectorring is flaton therange
surface.
Q. why isthe porceIain finish on
my cookware coming offl
A. If yousetyour surfaceunit
higherthan requiredfor the
cookwarematerial, andleaveit,
the finishmay smoke,crack, pop,
or burn dependingonthe pot or
pan. Also, atoohighheat for long
periods, and smallamountsofdry
food, maydamagethe finish.
—.
Potsthat extendbeyond 1inch of
cookingelement’strim ring are not
recommended for most surface
cooking. However,when canning
with water-bathor pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (evenunder pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO N~ USE
LARGE DIAMETERCANNERS
01{~~~~ LARGE DIAMETER
Pms FOR FRYINGOR BOILING
FOODS ~HER THANWATER.
P%’lostsyrup or sauce rnixtures—
and al~types of frying-—cook at
~emperaturesmuch higher than
1>~~ilillgwater. Such tempera~ures
cc>uldeventually harm cooktop
--x-.
- -) :~{~rfa.cess~~rro~.]ndi~~gsurface units.
.. =
.-..--”
..-.,
<’ ‘“\
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-,...
observeFollowingPoink
incanting
1. Be sure the canner fitsoverthe
center ofthe surface unit. If your
range or itslocation 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’tmake enough contact with the
surface unit and take too long to
boil water.
PdGHT
m
.. ———.—.
...” . . .T———.. . . .
3. When canning,use recipes and
procedures from repumblesources.
Reliablerecipes and procedures are
availablefrom themanufacturer of
your canner; manufacturersof
glassjars for canning, such as Ball
and Kerr; and the United States
Department ofAgriculture
Extension Service.
4. Remember that canning is
aprocess that generateslarge
amountsof steam. Toavoidburx)s
from steam or heat, be careful
when canning.
N~E: If your range isbeing
operated onlowpower(voltage),
canning maytake longer than
expected, eve~~though directions
havebeen carefully followed. The
process time will be shortened by:
(1)using apressure canner, and
(2) starting with I+OTtap water for
fastest heating oflarge q~la]ltities
of water.
—.—,——___________,..-.. ____. .__-.__..

1. Usemedium-or heavy-weight 2. Toconservethe mostcooking 3. Deep FatFrying.Do notoverfill
cookware,Aluminumcookware energy,pans shouldbe flat on the kettlewith fatthatmayspillover
conductsheat fasterthanother bottom,havestraightsidesandtight when addingfood.Frostyfoods
metals.Castiron and.coatedcast fittinglids. Match the sizeofthe bubblevigorously.Watchfoods
ironcookwareis slowtoabsorb saucepanto the sizeofthe surface fryingat hightemperaturesand
heat, butgenerallycooksevenlyat unit. Apan that extendsmore than keeprangeand hoodcleanfrom
LOWor MED settings.Steelpans an inch beyondthe edgeof the trim accumulatedgrease.
maycookunevenlyif notcombined ring traps heat which causes
withother metals. discolorationrangingfrom blueto
dark grayon chrometrim rings.
DirectionsandSetting
toSW Cooking SettingtoComplete cookingCookware Comments
Cereal
Cornmeal,grits,
oatmeal Covered
Saucepan HIGH.Incoveredpanbring
watertoboilbeforeadding
cereal,
LOWorWARM,thenaddcereal.
Finishtimingaccording
topackagedirections.
MED,tocook1or2minutes
tocompletelyblendin~ients.
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantoPreventboilover.
Cocoa Uncovered HIGH.Stirtogetherwateror
milk,cocoaingredients.
Bringjtlsttoaboil,
HIGH.Atfirstperk,switch
heattoLOW.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10minutesfor
8cups,lessforfewercups.
ISz.icepan
coffee
+
Percolator LOWtomaintaingentlebut
steadyperk.
LOW.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MEDHI
untilwhitesurejustset, about
3to5moreminutes.
LOW,thenadde~s. When
bottomsofeggshavejust set,
carefi~llyturnovertocookother
side.
LOW.Carefullyaddeggs,
Cookuncoveredabout5
minutesat MEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Eggs
Cookedinshell Covered
Saucepan HIGH.Covereggswithcool
water.Coverpan,cook
untilsteaming,
MEDHI. Meltbutter,add
eggsandcoverski]]et.
Friedsunny-side-up Covered
Skillet
Uncovered
Skillet
Friedovereasy HIGH.Meltbutter.
Poached Covered
Skillet
Uncovered
Skillet
HIGH.Incoveredpanbring
watertoaboil. Removecookedeggswithslotted spoonorpancaketurner.
EMScontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Scrarnblcd
or omelets HIGH.Heatbutteruntillight
goldenincolor.
.—
Fruits Covered
Saucepan
Covered
Skillet
Uncovcr~d
Skillc!
~
HIGH,Incoveredpanbring
fnlitandwatertoboil. LOW.Stiroccasionallyand
checkforsticking. Freshfruit:Use1/4to 1/2cup waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,
allowmorecookingtime,
~-lIGH,Meltfat,thenaddmeat.
S\vitchtoMEDHItobrown
meat..4ddwaterorotherliquid.
LOW.Simmeruntilfork
tender. Meatcanbeseasonedandfloured
beforeitisbrowned,ifdesired,
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:21/~to4hours.
Panfryingisbestforthinstca.ks
andchops.If rareisdesired,pre-
heatskilletbeforeaddingmeat.
MEDHIor MED.Brownand
cooktodesireddoneness,
turningoveras needed.
...,,.
,,<
....4
... . .. .—.—.-

SettingtoComplete
Cooking
LOW,Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
~i~tiO~S andSetting
toStartCooking comments
Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10
minutes.Uncoverandcook,turning
occasionally10to20minutes.
Amoreattention-freemethod
istostartandcookatMED.
Food
FriedChicken
Cookware
HIGH.Meltfat,Switchto
MEDHItobrownchicken.
HIGH.Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HIGH.Meltfat.Switchto
MEDtobrownsIowly.
HIGH.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
Covered
Skillet
MEDHI.Cook,turning
overasneeded.
Panfriedbacon Uncovered
Skillet
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Covered
Skillet LOW.Coverandcook
untiltender.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;cored
beet smokedpork;
stewingbeef;tongue;
etc.
Meltingchocolate,
butter,marshmallows
Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedorotherwise
cured.
LOW.Cookuntilfork
tender.water should
slowlyboil),Forverylarge
Covered
DutchOven,
Kettleor
Large
Saucepan Iloads,mediumheatmay
beneeded.
Whenmeltingmarshmallows,add
milkorwater.
Ww. Allow10tosminutesto
meltthrough.Stirtosmooth.
Small
Uncovered
Saucepan,
Usesmall
surfaceunit
Skilletor
Griddle
Wncakesor
Frenchtext Cook2to3minutesperside. Thickbattertakesslightlylonger
time.~m overpancakeswhen
bubblesrisetosurface.
MEDHI. Heatskillet8to
10minutes.Greaseiightly.
RSb
Noodlesorspaghetti MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HIGHmaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughkettleto
preventboilover.Pastadoubles
insize whencooked.
Covered
LargeKettle
orPot
31GH.Incoveredkettle,bring
;akedwatertoaboil,uncover
indaddpastaslowlyso
}oilingdoesnotstop.
Cookershouldjiggle2to3times
perminute.
31GH.Heatuntilfirstjiggleis
Ieard. MEDHIforfoodscooking
10minutesorless.MEDfor
foodsover10minutes.
Ressure Cooking ?rcssure
Cookeror
Canner
Uncovered
Saucepan Stirfrequentlytoprevent
sticking.
LOW.Tofinishcooking.
iIGH.Bringjusttoboil.kddings, Sauces,
Candies,Frostings
Fkgetilbles
Fresh IIGH.Measure1/2to 1inch
/aterinsaucepan,Add
saltandpreparedvegewble.
Incoveredsaucepanbring
toboil.
HIGH.Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HIGH.Inskilletmeltfat.
Uncoveredpanrequiresmore
waterandlongertime,
MED.Cook1pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
Covered
Saucepan
Breakuporstirasneededwhile
cooking.
LOW.Cookaccordingto
timeonpackage.
Covered
Saucepan
Frozen
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
WARM,Coverandcook
accordingtotinle.
Turnover orstirve,gembieas
necessaryfor even browning.
Uncovered
Skillet
Covered
Saucepan Tripleinvolumeaftercooking.
TimeatWARNi,Rice: 1cuprice
and2cupswater-25 minu~ss.
Grits: icupgritsand4CUI)S
w2ter--~,Omimrtes.
HIGEI.Bringsaltedwatertoa
~ojl.
-“—....——...”..—— —.
-...---.-...-.—..—..—
-----—-—-.... .’

..” .
The automatic timer andciockon
yourrangeare helpfuldevicesthat
serveseveralpurposes.’Theknob
locationson somerangemodels
~nayvaryand willlooklikeoneof
thetwo setsof timersbelow.
Tosetclock
TOs~~ THE CLOCK, ~USh t~I~
c~nt~~ knob in and turn theclock
handsto the correct time. (The
MinuteTimer pointer willmove
also, let knob out, turn theTimer
pointer to OFF.)
TosetMinutemmer
The Minute Timer has been
combined with the range clock.
Use it to time ailyour precise
cooking operations. You’ll
recognizethe Minute Timer as the
pointer which isdifferent in color
and shape than the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without
p~Isl~iBIgi~~,until pointer reaches
number ofminutes you wish to
time. (Minutes are marked, up to
60, in the center ring on theclock.)
A[the cnd of the set time, abuzzer
sounds to tell youtime is up. Turn
knob. witi30ut pushi~~gin9~~ntii
pointer reaches OFF and buzzer
Si(}ps.
UsingAutomaticTimer,youcan
TIME BAKEwiththe ovenstarting
immediatelyand turningoffat the
StopTimesetor setboth DELAY
START(somemodelsmaysay
START)and STQPdialsto
automaticallystartand stopoven
atalatertime ofday.It takesthe
worryout of notbeinghometo
startor stoptheoven.
Settingthe dials forTIME BAKE
isexplainedin detailon page 16.
Model RB532GJ
clock and Minute mmer
Thismodel has atimeof dayclock
andminutetimer butdoes nothave
STARTand S~P dials needed for
TIMEBAKE function.
QllestionsandAmw’em
Q. Howcan Iusemy NIinute
Tnmertomake my surface
cookingeasier?
A. ‘{ourMinuteTimer willhelp
timetotalcookingwhich includes
timetoboi~foodandchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcook in coveredcon~iners
eventhoughyoucan’tseeany
steam.
Q. Must the Cloel<be set on
correct time of day when Iwish
to use the Automatic Timer for
baking?
A. Yes, ifyouwishto setthe
DELAYSTARTor STOPdialsto
turn on and offat settimes during
timed functions.
Q. Can Iuse the M~nute~mer
during oven cooking?
A. The MinuteTimer can be used.
during anycookingfunction. The
and S~P dials) are usedwith
TIME BAKEfunctiononly. o-
&i. i-
.-~@._
Q. Can IChangethe Clockwhile
I’mTinle cookinginthe oven?
A. No. The clockcannotbechanged
during any programthat uses the
oventimer. Youmusteither stop
those programs or waituntil they
are finishedbeforechanging time.
t
r

$i-~l.Lookat thecontrols. Besure
,-,
.. ‘=:;sFyoLIunderstandhowto setthem
properly.Read overthe directions
fortheAutomaticOven Timerso
youunderstandits use with the
controls.
2. Checkoveninterior.Look at
theshelves.Takeapracticerun at
removingandreplacingthemproperly,
[ogivesure, sturdy support.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbook handy soyoucan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyour range.
“.. \?
,;’
..-
,c--”~, +3
1
. .
.-.
.-
The controls forthe oven(s)are
marked OVEN SET and OVEN
TEMR OVENSET has settingsfor
BAKE,TIME BAKE(on modelsso
equipped),BROILand OFF. When
youturn the knobto the desired
setting,the proper heatingunitsare
Ihenactivatedforthat operation.
QVENTEMP maintainsthe
temperatureyOLIset, from WARM
([50°F.)to BROIL (550”F.).
Tile o~/encycli~lg Light glows
i~l]tilthe ovenreaches your selected
temperature,thengoesoffandonwith
{hcoven unit(s)duril]gcooking.
PREHEATINGtheoven, evento
~~~g~~[el~]perat~lresettings,isspeedy
-–rarely moi-cthanabout 10minutes.
l~reheatthe ovenonly when
ilLSCeSSaI’y.JViOStfOOdSwill COOk
s:;tisi’actori~ywitlloutpreheating.
.,
j1.you f~~~dpreheating IS~~e<;ess~.ry,
~{~cpallejleoll the illdic’!torlight
::i;{i]Jilifi)o[
Iilltile oven promptiy
‘.=-a..j~g~ligoes Oui.
::iiiJl
.
-—-—--
.- . ...——.-.—.....——
----
...- ....- ..
ovenInteriorShelves
The shelve(s)are designedwith
stop-lockssothat whenplaced
correctly on the shelfsupports,
they(a) will stopbeforecoming
completelyfromtheoven,and(b)
till not tilt whenremovingfood
fromor placingfoodon them.
~mMO~ shelve(s)fromthe
oven,iifiuprmr ofshelf,pull
forwardwith stop-locksalongtop
ofshelfsupports.Becertainthat
shelfiscoolbeforetouching.
TO WPLACE shelve(s)inoven,
insertshelfwithstop-loch resting
on shelfsupports.Push shelftoward
rear ofoven;itwillfallintoplace.
Men shelfisin proper position,
stop-lockson shelfwill run under
shelfsupportwhen shelfis pulled
forward.
shelf Podtiom
The ovenhas four shelfsupports
marked A(bottom),B, Cand D
(top). Shelfpositionsforcooking
food are suggestedon Baking,
Roastingand Broilingpages.
ovenLight
(on models so equipped)
Ii- ---
II—w–
-
w=-. .-. .
Thelightcomeson automatically =>----
whenthedoor isopened.On models
@=.-~—:r
with ovenwindowuse switchto w.–
~--—.
turn lighton and offwhen door d=-,
is closed. --------_
-——
~~:: .--..–
Switchis locatedon front ofdoor. E=-. -
-.=- .-
gw-:

T:% yE3
‘,= al !+~q~hg:
Jua.hd..
Whencookingafoodforthefirst
timeinyour newoven,usetime
givenon recipesas aguide.Oven
thermostats,overape~iodofyears,
may“drift” fromthefactorysetting
anddifferencesin timingbetween
an oldand anewovenof5to 10
minutesare notunusualandyou
maybe inclinedtothinkthatthenew
ovenis notperforming correctly.
However,yournewovenhasbeen
setcorrectlyat the factoryand is
moreapt to be accuratethanthe
ovenit replaced.
How to set Your Range
for Baking
Step 1: Place foodin oven,being
certain to leaveabout 1inchof
spacebetween pans and wallsof
ovenforgood circulation ofheat.
Closeovendoor. During baking,
avoidfrequent door openingsto
preventundesirableresults.
Step 2: TurriOVEN SET knobto
BAKEand OVEN TEMP knob to
temperature on recipe or on Baking
Guide.
Stop 3: Check foodfor doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and removefoods.
R[o%vto ‘riE2’2@BalLe*
thatyouset.ExamplesofLnmediate
Start(oven turnson nowandyou
setit toturn offautomatically)or
Delaystart and stop (settingthe
oventoturn on automaticallyat a
latertimeand turn offat apreset
stoptime)willbe described.
How hset betik
SW” and Automatic Sbp
N~E: Beforebeginningmake
sure thehands oftherangeclock
showthecorrect timeofday.
ImmediateStartis simplysetting
ovento startbakingnowand turning
off at alater time automatically.
Remember, foodscontinuecooking
after controlsare off.
step 1:Toset Stop Time, push in
knob on STOPdial and turn pointer
to time you wantoventoturn offi
for example6:00. The DELAY
STARTdial (some modelsmay say
START)should beat the same
positionas thetimeofdayon clock.
Step 1:Tosetstarttime, push in ~~
knobon DELAYSTARTdid and
turnpointerto timeyouwantoven
toturn on, forexample3:30.
Step 2: TosetStopTime, push in
knobon STOPdialand turn pointer
totime you wantovento turn off,
B–
forexample6:00. This meansyour
recipecalled fortwoand one-half
hoursofbaking time.
N~E: Time on S~P dialmust .-. ~.
be laterthan time shownon range “-+
clock and DELAYSTARTdial. _-.
Step 3: Turn OVEN SET knob to
~.
TIME BAKE. Turn OVEN TENIP ~
knob to 250”F.or recommended.
~,
f
temperature. \
Place food in oven,close the door
f;
1
and automaticallythe ovenwill be :
turned on and off at tl~etimes you [
haveset. Turn OVERJSET to OFF
~
f.
and remove foodfrom ove~]. I
f’
OVEN INDICN~OR LIGHT(s) at
~
TIME BAKE settingmay work {
i
differently than they do at BAI<E
[
\
setting. Carefully recheck the steps
,
given above. If all operations are
done as explained, oven will (’”-\\/
{,; “
-;,)~
operate as it should.
G
(
‘~on Ellodels equippsd Y~JitlQ /“””:\
,.-
(j
~~rw~ ‘BFaE<m.‘\ .’
. .
——....... -.—---—-—.-—---——-- -

1,Aluminumpansconductheat 2. Dark or no~~-shinyfinishesand 3. Preheatingthe ovenisnotalways
quicMy.Formostconventional glasscookwarege~~erallyabsorb necessary,especiallyfor foods
Overbrowning.For-best~~owning lightercrustsare desired. ~pid
results,werecomend dullbottom browningofsomefoodscanbe
surfacesforcakepansandpieplates. achievedbypreheatingcast iron
cookingtimes, preheatinggives
bestappearanceandcrispness.
4. C?penthe ovendoorto check
foodas littleaspossibletoprevent
unevenheatingandto saveenergy.
cookware.
Food Oven
Tempemture
400”-475°
350°-4000
400°-4500
350°
400°-4250
375°
350”-375°
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
$heif
Position Bme, Minutes Comments
Bread
Biscuits(\A-in.thick)
Coffeecake
Cornbreadormuffins
Gingerbread
.Muffins
Popovers
Quickloafbread
Yeastbread(2loaves)
E-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorGlassLoafPans
MetalorGlassLoafPans
B,C
B,A
Preheatcastironpanforcrispcrust.
B
B
Decreaseabout5minutesformuffin
mix,orbakeat450°F.for25minutes,
thenat350°F.for10to15minutes.
A, B
B
B
A,BDarkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
~~]ain~ol]s
/Swee[rolls lhinyOblongorMuffinPans ShinyOblongorMuffinPans A,B B.A
30-55
10-15
45-60
Two-piecepanisconvenient.
Linepanwithwaxedpaper.
AluminumTubePan
MetalJellyRollPan
MetalorCeramicPan
A
B
A
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
MetalorCeramicPan
ShinyMetalMuffinPans A, B
BPaperlinersproducemoremoist
crusts.
Use300°F,andShelfBforsmallor
individualcakes.
1Cupcakes
I
1
Fruitcakes
ILayer
MetalorGiassLoafor
TubePan
ShinyMetaiPanwith
satin-finishbottom
ShinyMetaiPanwith
satin-finishbottom
Memlor GiassLoafPans
A,B
B
B
ILayer,chocoiate
BjLoaf
ICookies
Brownies
Drop
Refrigerator
B,c
B,C
B,C
32)0-3500
350°-400”
400°-4250
375°-4000
350°-4000
300°-3500
325°
Barcookiesfrommixusesametime.
UseSheifCandincreasetemp.
MetalorGiassPdns
CookieSheet
CookieSheet
CookieSilect 25°F,to50”F.formorebrowning.
B,C
Roiiedorsiiced -+
A, B,C
BReducetemp.to300°F.foriarge
custard.Cookbreador ricepudding
withcustardbase80to90minutes.
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiest~se400°F.andincrease
time.
Toquicklybrownmeringue,use
400°F,for8to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B,A
A, B
B
B
325°-4000
32~0-~750
300°-3500
60-90
30-60
30-75
.—— ...—.—
Increasetimeforlargeamo~lnt
or size.
A, B.c
A, 5, C
~,
.—.—.-—-.,-——. —.—.—..—
17
—.
.,— —---- —....,.—---.—-.-——......-

.
;,.
_
Roastingiscookingbydry heat.
Tendermeator poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbelowand steady,keep
spatteringto aminimum.When
roasting,itis notnecessaryto
sear, baste,coveror addwater
toyour meat.
Roastingisreally abaking
procedureusedformeats.Therefore,
ovencontrolsare set toBAKE.
(Youmayhear aslightclicking
sound, indicatingthe ovenis
workingproperly.)Roastingis
easy;just followthese steps:
Step 1:Check weightofmeat, and
place, fatside up, on roastingrack
inashallowpan. (Broilerpan with
rack is agoodpan for this.)Line
broiIerpan withaluminumfoflwhen
usingpan for marinating, cooking
with fruits, cookingheavilycured
meats, or forbasting foodduring
cooking. Avoidspillingthese
materials on ovenliner or door.
Step 2: Place in ovenon shelf in
Aor Bposition. No preheating is
necessary.
Step 4: Mostmeatscontinueto
cookslightlywl~ilestanding,after
beingremovedfromtheoven.
Standingtime recommendedfor
roastsis 10to20 minutesto allow
roastto firm up andmake iteasier
to carve. Internaltemperaturewill
riseabout5°to 10°F.;~ocompensate
fortemperaturerise, if desired,
removeroastfromovenat5°to 10”F.
lessthan temperatureon guide.
NOTE: Youmaywish to use TIME
BAKE, as describedon page 16,to
turn ovenon and offautomatically.
Rememberthat foodwill continue
to cookin the hot ovenand therefore
shouldbe removedwhenthedesired
internaltemperaturehas been
reached.
@Frozen roasts ofbeef, pork,
lamb, etc., can be startedwithout
thawing,but allow 10to 25 minutes
per pound additionaltime (10
minutesper pound for roastsunder
5pounds, more time for larger
roasts).
@Thaw most frozen poultry before
roasting to ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Followdirections given
on packer’slabel.
A. Checkingthe finishedinternal
temperatureatthe completionof
cookingtime isrecommended.
TemperaturesareshowninRoasting
Guideon oppositepage. Forroasts
over8pounds,cookedat 300°F.
with reducedtime, check with
thermometerathalf-hourintervals
after halfthe timehas passed.
Q.why ismy roastCrumbling
when Itry tocarve it?
A. Roastsare easierto sliceif
allowedto cool 10to 20 minutes
after removingfrom oven. Be sure
to cut acrossthe grain of the meat.
Q. Do Ineed topreheat my
@
oven each timeIcook aroast
or poultry?
A. It is rarely necessary to preheat
~
youroven, only for very small m“
roasts, which cook ashort length ~---.
-=
oftime. ~~y
Q. when buying aroast, are
there any special tips that would
help me eOOk it mOre evenly?
A. Yes.Buy aroast as evenin
thickness as possible, or buy rolled
:
roasts.
Q.canIseal the sidesofmy foii
~
“tent” when roastingaturkey?
.
A. Sealingthe foilwill steam the
~
meat. having itunsealedallowstie
1
air to circulate and brown the meat.
\

thermometerformore accurate
doneness.(Do notplace
thermometerin stuffing.)
&feat
Tendercuts;rib,highqualitysirlointip,
rumportopround*
LambLegorbone-insfloulder*
Vealshoulder,legorloin*
Porkioin,riborshouldery
Ham,precooked
temperaturerise, ifdesir;d, remove
roastfrom ovenat 5°to IO”F.less
thantemperatureon guide.
Oven
Temperature
325°
325”
325°
325°
325°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
ApproximateRoastingTime,
inMinutesperFound
3to5-lbs. 6to$-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
10minutesperpound(anyweight)
Under10-lbs. 10to15-lbs.
20-30 17-20
‘Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
I
‘oultry 3to5-lbs. Over5-Fbs.
ChickenorDuck 325° WellDone: 35-40 30-35
Chickenpieces 375° WellDone: 35-40
10to M-lbs. OverE-lbs.
Turkey 325° WellDone: 20-25 15-20
Internal
TemwratureT
130°-1400
150°-1600
170°-1850
1300-1400
150°-1600
170°-1850
170°-180°
170°-1800
125°-1300
170°
185°-1900
185°-1900
In thigh:
185°-190°
..-

Broilingiscookingfoodbyintense
radiantheat fromthe upperunitin
theoven.Mostf~shand tendercuts
ofmeatcan be broiled. Follow
thesestepsto keepspatteringand
smokingto aminimum.
Step 1:If meathas fatorgristlenear
edge,cut verticalslashesthrough
bothabout2“apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8”thick.
Step 2: Place meat on broilerrack
in broiler pan whichcomeswith
range.Alwaysuse rack sofatdrips
intobroiler pan; otherwisejuices
maybecomehotenoughtocatchfire.
S&p3:Msitionshelfonrecommended
shelfpositionassu~ested inBrofling
Guideon oppositepage. Most
broilingisdone on Cposition, but
ifyour range is connectedto 208
volts,you may wish to usehigher
position.
Step 4: Leavedoor ajar afewinches
(exceptwhen broiling chicken).
The door staysopen by itself, yet
theproper teinperatureis maintained
in the oven.
Step 6: ~rn foodonlyonceduring
cooking.Time foodsfor firstside
per BroilingGuide.
Turn food,then use timesgivenfor
secondsideas aguideto preferred
doneness.(Wheretwothichesses
and timesare giventogether,use
firsttimesgivenforthinnestfood.)
Step %Turn OVENSET knob
to OFF. Servefoodimmediately,
and leavepan outsideovento cool
during meal foreasiestcleani~lg.
use of Alminum Fail
I/1
1. Ifdesired, broilerpan maybe
linedwith foilandbroiler rack may
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL ~CONFORM WITH
SLITSIN RACK. Broilerracksare
designedtominimizesmokingand
spattering, andtokeepdrippings
coolduring broiling. Stoppingfat
and meatjuices from drainingto
thebroi~erpan preventsrack from
serving itspurpose, andjuices may
become hotenoughtocatchfire.
2. DO N~ place asheetof
aluminum foilon shelf. Todo so
mayresultinimproperlycooked
foods,damage to ovenfinishand
increase in heat onoutsidesurfaces
ofthe oven.
3. If desired, asheetofaluminum
foilmaybe used on floor ofthe oven
u~zderthebake unit. BE CERTAIN
FOIL DOES PJOT‘~OUCHBAICE
UINJIT.
Aluminum foilused in this
waymayslightlyaffecttie browning
ofsome foods. Ci12F~gefoilwhen it
beconles Soiled.
Questions &Amwers
Q. Wily sbo[~ldIleavetlBedoor
closed&henbroilingChieiken?
A, Chickenistheonly food
recommendedforclosed-door
broiling.This isbecausechickenis
relativelythickerthan otherfoods
youbroil. Closingthe door holds
moreheat in theovenwhichallows
chickento cookevenlythroughout.
Q. W’henbroiling, is it necessary
to alwaysuse arack in the pan?
A. Yes.Usingthe rack suspends
themeat overthepan. Asthe meat
cooks,thejuices fallintothe pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler,thus preventingexcessive
spatterand smoking.
Q. should Isalt the meat before
broiling?
A. No. Saltdrawsout thejuices
and allowsthemto evaporate.
Alwayssalt afier cooking. Turn
meat with tongs;piercing meat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each side ofien
with butter.
Q. my ~~emy m=~ ~~t tRR~Bti~g
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 10minutesbefore placing
broiler pan with food in oven.
Check to see ifyou are using the
recommended shelfposition. Broil
for longestperiod oftime indicated
in the BroilingGuide. Turn food
only once during broiling.
Q. Do Ineed to grease my broi~~r
rack to prevent maa%tfrom stic!hg?
A. No. The broiler rack is designed
to reflectbroiler heat, thus keeping
the surface cool enoug]~to prevent
meatstickingto‘hesurface,However,
sprayingtilebroiler rack lightlywith
avegetablecooking spraj~before
cooking will makecleanupeasier.
——.——
—..—.,,-,...—. -----