GE RB524 Installation guide

How to get the best from
Contents
Aluminum Foil 4, 15, 18 Roasting
17, 18
Anti-Tip Device 3,21,27,29
Shelves
4, 11,23
Appliance Registration
2
Storage Drawer 26
Care and Cleaning 21-26 Thermostat
Adjustment–
Cloc~imer 10 Do It Yourse~ 12
Consumer Services
31 Timed Baking
13, 14
Important Phone Numbers 31
Oven Vent
26
Features
6,7
Problem Solver
30
Installation Instructions 27-30
Safety Instructions 3-5
Leveling
29
Surface Cooking
8,9
Model & Serial Numbers 2
Canning Tips 9
Oven 10-20
Control Settings 8
Baking 12-16
Cooking Tips
8,9
Broiling 19,20
Warranty Back Cover
Continuous Cleaning 25
Door Removal 24
Light; Replacement 11,23
GE Answer Center
(D
Preheating 15, 19
800.626.2000
Use and Care
& bta~ation
btm~ions for
Stindard
Clean models
M524:
( {Y)b~525~
M526:
N532C
m533(’
M536
Conthuous
Clean models
m632
m633
M636

HELP US HELP YOU...
Before using your range,
read this book carefully.
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
huisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label
behind the range door or 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 received
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 in the
back of this book. 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 3 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.
2
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Wacker Drive
Chicago, IL 60606

When using electrical appliances, basic safety
precautions should be followed, including the
following:
.Usethisappliance only foritsintendeduse
as described inthis manual
● Besure your appliance improperly installed and
grounded by aquafifiedtechnician inaccordance
with the provided installation instructions,
● Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this book. All other servicing should be
referred to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR
SW~CHING OFF
THE CIRCUIT BREA~R.
● ~uorescent light btibs contain mercury. If
your model has a surface lamp, you must recycle
the fluorescent light bulb according to local, state
and federal codes.
WARNING—A1l ranges
can tip and injury could resul~.
To prevent accidental tipping of
the range from abnormal usage,
including excess loading of the
oven door, attach it to the wall and
floor by installing the Anti-Tip
device supplied. To insure the
device is properly installed and
engaged, remove the kick panel or
storage drawer and inspect the rear leveling leg.
Make sure it fits securely into the slot.
If you pull the range out from the wall for any
reason, make sure the rear leg is returned to its
position in the device when You push the range
back. Please refer to the Ant;-Tipdevice infofiation
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
● Do not leave children alone+hildren should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang
on the door, drawer or
cooktop. They could
damage the range and even tip it over, causing
severe personal injury,
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED
~
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANG&CHILD~N
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Never wear loose-fitting or hanging garmenb
while using the appliance. Flammable material
could be ignited if brought in contact with hot
heating elements and may cause severe bums.
● Use only dry pot holder+moist
or damp pot holders on hot surfaces
may result in bums from steam. Do
not let pot holders touch hot heating elements. Do
not use a towel or other bulky cloth.
● For your safety, never use your appliance for
warming or heating the room.
o DO NOT STORE OR USE COMBUSTIBLE
MATERIALS,
GASOLME OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
● Keep hood and grease filters clean to maintain
good venting and to avoid grease
fires.
s Do not let cooking grease or other flammable
materials accumulate in or near the range.
● Do not touch the heating elemenh or interior
surface of the oven. These surfaces maybe hot
enough to bum even though they are dark in color.
During and after use, do not touch, or let clothing
or other flammable materials contact the surface
units, the areas nearby the surface units or any
interior area of the oven; allow sufficient time for
cooling, first.
Potentially hot surfaces include the cooktop, areas
facing the
cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
the edges of the door window and metal trim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
(continued next page)
3

WORTANT SAFETY ~STRUCTIONS
(continued)
e
● Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on surface unit
by covering pan completely with well-fitting lid,
cookie sheet or flat tray, or if available, use a dry
chemical or foam-type extinguisher,
c When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
● Stand away from the range when opening
the oven door. Hot air or steam which escapes
can cause burns to hands, face
an~or eyes,
● Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
● Keep the oven vent unobstructed.
● Keep the oven free from grease buildup.
● Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating units in the oven.
● Pulling out the shelf to the shelf stop-lock
is a convenience in lifting heavy foods.
It is also a precaution against burns from touching
hot surfaces of the door or oven walls.
● When using cooking or roasting bags in oven,
follow the manufacturer’s directions,
● Do not use your oven to dry newspapers.
If overheated, they can catch fire.
● Do not use the oven for a storage area.
Items stored in an oven can ignite.
● Do not leave paper products, cooking utensils,
or food in the oven when not in use.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
Surface CooMng Units
a
● Use proper pan siz+This
%____ appliance is equipped with different
size surface units. Select cookware
ha;ing flat bottoms large enough to cover the
surface unit heating element. The use of
undersized cookware will expose a portion of
the heating element to direct contact and may
result in ignition of clothing. Proper relationship
of cookware to surface unit will also improve
efficiency,
● Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
● Be sure the drip pans and vent are not covered
and are in place. Their absence during cooking
could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this book. Misuse could result in a shock, fire
hazard or damage to the range,
● Only certain types of glass, glass/ceramic,
earthenware or other
glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature.
● To minimize the possibility of burns, ignition
of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
● Always turn the surface units to OFF before
removing cookware.
. To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the OFF position and all
coils are cool before attempting to lift or remove
the unit.
c When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
4

● Keep an eye on foods being fried at HI or
MEDIUM HIGH heati.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides
of pan.
● Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
● If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
● Use deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point,
SAVE THESE
~STRUCTIONS
5

FEATURES OF YOUR RANGE
Not all features are on all models.
D
Broiler Pan
(on some models)
<
~&)ol ,,
(~y~~~j
q -- ,
~& /
:+9
\\p
~@&./
~ Support
Rods
.~>~
Drip Wells
Some models have lift-up
~ooktops for easier cleaning.
e may vary)
6

RB533 RB633
(appearance may v~ry)
RB525
RB526
Explained
Feature Index Not all models have all features.
on page
I Storage Drawer (on some models)
26
2 Anti-Tip Label
l–
I
3 Anti-Tip Device
3, 21,
See the Installation Instructions.
27, ~g
4 Broil Unit
I 3,19,24
5 Model and Serial Numbers
2
Behind the range door or behind
the storage drawer.
6 Cooktop~ift-Up Cooktop
21,22
(on some models)
7 Surface Unit Knobs
8,26
8 Oven Light Switch
11
(on models with oven window)
9 Oven Set Knob
1 ] . ~~
10 Automatic Oven Timer, 10,
13,
Clock and Minute Timer
14, ~~
(on some models)
11 Surface On Indicator Light
12 Oven
Temp Knob
I I 1,12. 2(,
13 Oven Cycling Light
II
RR524
Explained
Feature Index Not all models have a]l features, on page
14 Oven Vent Located under right rear
surface unit.
4,26
15 Surface Units, Drip Pans
16 Oven Interior Light
11,23
(on some models) Comes on
automatically when door is opened.
17 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
18 Oven Shelf with Stop-locks
(number may vary)
19 Bake Unit May be lifted gently
for wiping oven tloor.
2[) Removable Oven Door with
Broil Stop Position
21 Broiler Pan and Rack
(on some models)
II
11, 15,
23
3,24
24
17, 19
23
7

SUWACE COO~NG
At both OFF and HI the control “clicks”. You Switching heats to higher settings always shows a
may hear slight “clicking” sounds during cooking, quicker change than switching to a lower setting.
indicating the control is keeping the unit at the heat
level you set.
How to Set the Controls
E
+
Push the knob in and Be sure you turn the control to OFF when you
turn in either direction finish cooking.
It’
to the setting you want.
The surface unit indicator light will glow when
ANY heat setting on any surface unit is on.
Heat Setting Guide
HI—Used to begin cooking or to bring water to a boil.
OFF
Reduce heat setting after water boils.
MEDIUM HIGH+Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED+aute and brown; keeps food at a medium
boil or simmer.
MEDIUM LOW+Setting halfway between MED
MEDIUM
~ MEDIUM
and LO) Cook after starting at HI; cooks with little
LOW
MED
HIGH
water in covered pan.
LO—Used for long, slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm. NOTE: Surface Indicator Light may glow between
LO and OFF but there is no power to the surface units.
Lamp over the Surface Units (on some models)
The switch must be pushed, held for several seconds,
and released for the light to come on.
COOmNG ~PS
Cookware
Use medium- or heavy-weight cookware. Aluminum
RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
Not over 1 inch
edge of the trim ring more that 1 inch.
8
WRONG
I
Over 1 inch

Deep Fat Frying
Do not overfill cookware with tat that may spill o~er when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range
and hood clean from grease.
Wok Cooking
We recommend that you use only a Do not use woks that have support
flat-bottomed wok. They are rings. Use of these types of woks,
available at your
local retail store.
with or without the ring in place,
can be dangerous. Placing the ring
e
\
I
over the surface unit will cause a
*
build-up of heat that will damage
the porcelain
cooktop. Do not try
to use such woks without the ring.
You could be seriously burned if
the wok tipped over.
HOME CANNING TWS
Canning should be done on surface units only. HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond
1 inch of surface unit’s CANNERS OR OTHER LARGE DIAMETER
drip pan are not recommended for most surface POTS FOR FRYING OR BOILING FOODS OTHER
cooking. However, when canning with water-bath or THAN WATER. Most syrup or sauce
mixtures—
pressure canner, larger-diameter pots may be used. and
all types of frying+ook at temperatures much
This is because boiling water temperatures (even higher than boiling water. Such temperatures could
under pressure) are not harmful to
cooktop surfaces eventually harm
cooktop surfaces surrounding
surrounding the surface units. surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to
boil water.
Flat-bottom canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has
low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
9

The Clock
AUTO~mC CLOCK ~ ~MER
(on some models)
To set the
cloc~ push the knob in and turn the clock
hands to the correct time. The minute timer pointer
will move also.
ht the knob out, then turn the minute
timer pointer to OFF.
The Minute Timer
The minute timer has been combined with the range
To set the minute timer, turn the center knob,
clock. Use it to time all
your precise cooking
without pushing in, until the pointer reaches number
operations. You’ll recognize the minute timer as the of minutes you wish to time. (Minutes are marked, up
pointer which is different in color and shape than the to 60, in the center ring on the clock.) At the end of
clock hands.
the set time, a buzzer sounds to tell you time is up.
Turn the knob, without pushing in, until the pointer
reaches OFF and the buzzer stops.
Questions and Answers
Q. Must the clock be set on the correct time of day
Q. Can I change the clock while I’m Time Baking
when I wish to use the automatic timer for
in the oven?
baking?
A. The time of day on the clock should not be
A. Yes, if you wish to set the
DE~Y START (on changed during any program that uses the oven
some models) or the STOP TIME dials to turn on
timer. You must either stop those programs or wait
and off at set times during timed functions. until they are finished before changing the time.
Q. Can I use the minute timer during oven
cooking?
A. The minute timer can be used during any cooking
function. The automatic timers
(DEMY START
and STOP TIME dials) are used with the TIMED
BAKE function only.
USING
Before Using Your Oven
1. hok at the controls. Be sure you understand how
to set them properly. Read over the directions for
the Automatic Oven Timer so you understand its
use with the controls.
2. Check the oven interior. bok at the shelves.
Take a practice run at removing and replacing
them properly, to give sure, sturdy support.
YOUR OVEN
3. Read over the information and tips that follow.
4. Keep this book handy so you can refer to it,
especially during the first weeks of using your
new range.
10

Oven Controls
Some models have 1 oven control kno~the OVEN
TEMP. Other models have 2 control knobs— the OVEN SET
OVEN SET and the OVEN TEMP.
OFF
The OVEN SET knob has settings for BAKE,
TIMED BA~, BROIL, and OFF.
BROIL*
The OVEN TEMP hob maintains the temperature
@
--
*sUE
you set, from WARM (150°F.) to BROIL (550°F.).
.
TIMED EME
OVEN TEMP
350
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
(Knob appearance may vary.)
the oven unit(s) during cooking.
Oven Shelves
The shelves are designed with
stop-locks, so that when placed
correctly on the shelf supports,
they will stop before coming
completely out from the oven, and
will not tilt when removing food
from 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 the shelf toward you, tilt
the front end upward and pull the
shelf out.
a
To replace, place the shelf on the
shelf support with the stop-locks
(the curved extension of shel~
facing up and toward the rear of
the oven. Tilt up front and push
shelf toward the back of the oven
‘v
until it goes past “stop” on the oven
wall. Then lower the front of the
shelf and push it
all the way back.
Shelf Positions
The oven has 4 shelf supports identified in this
illustration as A (bottom), B, C and D (top).
7
Shelf positions for cooking food are suggested on the
Baking, Roasting and Broiling pages.
j
Oven Light (on some models)
The light comes on automatically when the door is opened.
On models with an oven window, use the switch to turn the
light on and off
when the door is closed.
(continued nmt page)
11

Adjust the Oven
OVEN TEMP
350
USING YOUR OVEN
(continued)
Thermostat-Do Zt Yourse&
OVEN TEMP
Front of Oven Temp Knob Front of Oven Temp Knob
(on some models) (on some models)
(knob appearance may vary)
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven
for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the temperature yourself. If you
think it is too hot, adjust the thermostat to make it
cooler. If you think it is too cool, adjust the thermostat
to make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2040 degrees.
Pointer Pointer
Back of Oven Temp Knob
(on some models) (on some models)
To adjust the thermostat knob:
1.
Pull the OVEN TEMP knob off the shaft, look at
the back of the knob and note the current setting
before making any adjustments.
2. Loosen both screws on the back of the knob.
3. To increase the oven temperature, move the
pointer 1 notch toward the words “MAKE
HOTTER.”
To decrease the oven temperature, turn the pointer
1 notch toward the words “MAKE COOLER.”
Each notch changes the temperature by 10 degrees
Fahrenheit.
4. Tighten the screws
5. Replace the knob, matching the flat area of the
knob to the shaft.
BA~G
Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks
using the time given on recipes as a guide to become familiar with your new
oven’s performance. If you think an adjustment is necessary, see the Adjust
the Oven Thermostat–Dc~ [t Your.se~fsection.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on,
OVEN SET OVEN TEMP
1. Turn the OVEN SET knob (on some models)
UFF
to BAKE and the OVEN TEMP knob to the
temperature you desire.
BROIL.
2. Check food for doneness at minimum time on
e
300 .-:”. 400
● SAKE
-~’
TIMED*BAKE
recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then (knob appearance may vary)
remove foods.
12

How to Time Bake
Your oven can be set to turn on or off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the
clock push the knob in and turn the clock
hands to the correct time.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
The oven will turn on immediately, cook for
a selected length of time, then turn off automatically.
NOTE: To start cooking immediately and turn off
automatically, you must turn the OVEN SET
knob to TIMED BAKE.
STOP TIME OEUYSTART
...\’ ’;;’’/,,;, “;;’?,,,
,..\
~.
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3: ;’9
,.-.,
@.
3’;
3
‘,, /,,, ,,\\i”
6.>-
‘,, /,, ,1, ,,\.
MSHTOWRN
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off; for example
6:00.
The DELAY START dial should be at the same
position as the time of day on the clock.
OVEN SET I OVENTEMP
3. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
NOTE: Foods that are highly perishable, such as
milk, eggs, fish, stuffings, poultry and pork should
not be allowed to sit for more than 1 hour before or
after cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is off
because heat from the bulb will speed harmful
bacteria growth.
(continued nat page)
2. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN TEMP knob to the desired oven
temperature, for example
250°F. The oven will start
immediately, continue to cook for the programmed
amount of time, then shut off automatically.

TIMED BMNG
(continued)
How to Set Delay Stati and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
You can set the oven control to
tum the oven on
automatically, cook for a specific length of time
and turn off automatically.
NOTE: You must use the TIMED BA~ setting.
STOP TIME DEUVSTART
$2:: (~:
3
6.~-
,,, 6 .:’
“,/,,,,,,\\’ /,,,1,, t\’
WSHTOW
1. To set the Start Time, push in the knob on the
DEMY START dial and turn the pointer to the
time you want the oven to turn on, for example 3:30.
STOPTIME OEWV START
$’;$’’/,,,
\.. \
$’;$’’/,,,\..\
-..
:9
=
T
;; ~~; g
-;, \>- ,,
6 ,,.>
,/,, , ,,!\.
‘/1,, 1,1$
WSHTOWW
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off, for example
6:00.
This means your recipe called for 2fi hours of
baking time.
The time on the STOP TIME dial must be later
than the time shown on the range clock and the
DE~Y START dial.
OVEN SET ] OVENTEMP
3. Turn the OVEN SET knob to TIMED BA~. Turn
the OVEN TEMP knob to the desired temperature.
4. When cooking is completed, turn the OVEN
SET knob to OFF and remove food from the
oven. Remember, foods that are left in the
oven continue cooking after the controls are off.
NOTE:
● Foods that are highly perishable, such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit for more than 1 hour before or after
cooking. Room temperature promotes the growth of
harmful bacteria. Be sure that the oven light is off
because heat from the bulb will speed harmful
bacteria growth.
● The oven indicator light(s) at the TIMED BAKE
setting may work differently than they do at the
BA~ setting.
14

NOTE: When the oven is hot, the top and outside
For best baking results, follow these suggestions:
surfaces of the range get hot too.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested
shelf positions.
I I
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes
I
I A orB
I I
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
I Casseroles
I B orC
I
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat,
and roasts, preheating is not necessary. For ovens
set the oven at the correct temperature—selecting without a preheat indicator light or tone, preheat
a higher temperature does not shorten preheat time.
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25°F. and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to
tbe back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 1
M inch space between pans as well
as from the back of the oven, the door and the sides.
If you use 2 shelves, stagger the pans so one is not
directly above the other.
(continued next page)
15

BA~G
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and
pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only 1 cookie sheet in the oven
at a time.
Q
o
)
Pies
Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans
will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such during cooking allows heat to escape and makes
as “bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.

Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for meats.
poultry can be roasted uncovered in your oven. Therefore, oven controls are set to BAKE or TIMED
Roasting temperatures, which should be low and BAKE. (You may hear a slight clicking sound,
steady, keep spattering to a minimum. indicating the oven is working properly.) Roasting is
easy; just follow these directions:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
:;:::;::;:::;tfat-x’
breast side-up), on a :,:
roasting rack in a
,’ ..’.’.’
$’ ..,’ ,,, , ,J. j
as-....... /.
shallow pan. The ~=
melting fat will baste ~
the meat. Select a pan as -
7/)
close to the size of the meat as possible. (The
broiler pan with rack is a good pan for this.) Line
the 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 inside the oven or
inside the oven door.
3. Turn the OVEN
OVEN SET OVEN TEMP
SET knob (on
some models)
OFF
3W
to BAKE and
the OVEN
BROIL.
TEMP knob to e
-—
● -
the temperature
nwdmME
you desire. (knob appearance may vary)
4. After roasting is complete, turn the OVEN SET
knob (on some models) or the OVEN TEMP knob
to OFF.
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
roast from oven sooner (at 5° to
10°F. less than
temperature in the guide).
NOTE:
● You may wish to use Timed Baking, as described in
the Baking section of this book, to turn oven on and
off automatically.
“ Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
(continued n~t page)
17

ROASmNG
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time
I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature at A. It is rarely necessary to preheat your oven. Preheat
the completion of cooking time is recommended. only for very small roasts, which cook a short
Temperatures are shown in the Roasting Guide.
length of time.
For roasts over 8 lbs., check with thermometer Q. When buying a roast, are there any special tips
at half-hour intervals after half the cooking time
has passed.
that would help me cook it more evenly?
Q. Why is my roast crumbling when I try to A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
carve it?
A. Roasts are easier to slice if allowed to cool 10 to Q. Can I seal the sides of my foil
“tent” when
20 minutes after removing from oven. Be sure to
roasting a turkey?
cut across the grain of the meat. A. Sealing the foil will steam the meat.
having it
unsealed allows the air to circulate and brown
the meat.
~pe
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
Poultry
Chicken
or Duck
Chicken pieces
Turkey
ROAS~NG GU~E
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
ToWarm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 lbs.
2633 18–22
35-39 22-29
4W5
3&35
21–25 2&23
25-30
2628
3&35 28-33
3545 3W0
3545 3W0
17-20 minutes per pound (any weight)
3 to 5 Ibs. Over 5 Ibs.
3540 3&35
3540
10 to 15 Ibs. Over 15 lbs.
18-25
15–20
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature ‘F.
140°-1500~
150°–1600
170°–1850
140°–1500t
150°-1600
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book.—Your Kitchen Guide. USDA Rev. June 1985.)
18

Broiling is cooking food by intense radiant heat from the upper unit in the
oven. Most fish and tender cuts of meat
can be broiled. Follow these
directions to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
slashes through both about 2 inches apart. If desired,
the fat may be trimmed, leaving the layer about
1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position
as suggested in Broiling Guide.
4.
have the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
9 ““&’r
is maintained in the oven.
w’ 1
5. Turn the OVEN SET (on some
Iv//’ )
models) and the OVEN TEMP knobs to BROIL.
Preheating units is not necessary.
6. Turn food only once during broiling. Time foods
for first side according to the Broiling Guide.
Turn food, then use times given for second
side as a guide to preferred doneness. (Where
2 thicknesses and times are given together,
use first times given for thinnest food.)
7. When finished broiling, turn the OVEN SET knob
(on some models) and the OVEN TEMP knob
to OFF (depending on your model). Serve food
immediately, leaving the broiler pan and rack
outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and the broiler rack.
However, you must mold the foil tightly to the rack and cut slits in it just
like the rack.
Without the slits, the foil will prevent the fat and meat juices from draining
to the broiler pan. The juices could become hot enough to catch on fire. If
you do not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn
tile
meat with tongs; piercing the meat with a fork
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 oven
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
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
cleanup easier.
(contjnued next page)
19

BROIL~G GU~E
● Always use a broi Ier pan and rack. They are ● When arranging food on pan, do not let fatty edges
designed to minimize smoking and spattering by
hang over the sides. These could soil the oven.
trapping juices in the shielded lower part of the pan.
“ Frozen steaks can be broiled by positioning
● The oven door should be open to the broil stop the oven shelf at next lowest shelf position and
position.
increasing cooking time given in this guide
● If desired, marinate meats or chicken before
1 X times per side.
broiling, or brush with barbecue sauce last 5 to
10
minutes only.
First Side
Time, Minutes
4E
Second Side
Time, Minutes
4F
Food
Bacon Comments
Arrange in sin&le layer.
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
I lb. (4 patties)
1/2 to 3/4 inch thick
c
c
c
c
c
c
c
A
c
c
Space evenly.
Up to 8 patties take about same time.
Steaks less
than 1 inch thick cook
through
before browning. Pan frying
is recommended.
Slash f’at.
10
6
8
12
10
Is
25
7
5
6
11
7-8
14-16
20-25
1 inch thick
( I to 1 M Ibs. )
1 Y inch thick
(2 to
2X lbs.)
Chicken 1 whole
(2 to 2fi
lbs.),
split lengthwise
35
10-15 Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down
first.
Space evenly. Place English muffins
cut-side-up
and brush with butter,
if desired.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
1 Z–2
3-4
1/2
2 to 4 slices
1 pkg. (2)
2 (sulit)
Lobster Tails
2-4
B
(6 to 8 oz. each)
13-16 Do not
turn over.
Cut through buck of shell. Spread
open. Brush with
melted butter before
broilinc and after half oi broiling time.
Fish I -lb. fillets 1/4 to
c
1/2 inch thick
5
5
Handle and turn very carefully. Brush
with lemon butter before and
during
cooking, if desired. Preheat broi Ier to
increase browning.
Increase time 5 to 10 minutes per side
Ior 1 X inch thick or home cured ham.
Ham Slices
(precooked)
Pork Chops
Well Done
1 inch thick
B 88
2 ( l/2 inch thick) c
2
(1 inch thick), B
about 1 lb.
1()
13
10
13
Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
sausages,
bratwurst
2 ( I inch thick) c
about
10 to 12 oz. c
2 ( 1 X inch thick), c
about 1 lb. B
l-lb. pkg. ( 10) c
10
12
14
17
6
9
10
12
12-14
Slash fat.
“Ii’~esired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
I-2
20