Hotpoint RB628F Installation instructions

-
tthebestf;o”m
..... 1-=&_. .__ -,~-
.,:=._
useandcareofModels
RB628FRB636F
RB632GF
RS647G
Energ”savingtips p5
Feamresd!yourrange pti
Surfacecooking -l@3
ovenCooting
Howtocare forthe
continuous-cleaningovenpr7
Smwtimeandmoneye
Before’youIrequestservice,
l.lsetheProblemsolver p’25

..?-c,.
,. ,1
,., ..,,.,
Before IJsing Your Range, . . . . . . .2
Safety Instructions . . . . . . . . . . . 3-4
Energy Saving Tips .............5
F:atures of Your Range .......6-7
Surface Cooking .............8-9
Automatic Timer and Clocks ...10
Using Your Oven ..............11
K-iowTo13ake and Time Bake ...12
How To Roast ................13
How To Broil .................14
How To Care For
Your Range .............i5-l6
RemovableOvenDoor ........15
Oven Care ...................17
Surface Cooking Chart ..... 18-19
Baking Chart .................20
Roasting Chart ...............21
Broiling Chart ................22
Cleaning Your Range ..........23
Home Canning Tips ...........24
Problem Solver ...............25
Consumer Services ............27
Warranty ........... Back Cover
Read This Ek30kCh’’eft.my
It will he]p you opera te and main-
tainyourncu Rangcproper!y.
Keep it handy f’oransivers to your
questions.
]fyoudon’t understand something
or need morel lelp. . .
Call, toll free:
The GE Answer Centex’T”
800.62602000
consumer inf’ormatio]l service
or write: (include your p]lolle
number);
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
write Down the Model and
Serial Numbers
You’ll find them on alabel on the
front of the Range behind the oven
door.
These numbers are also on the
Consumer Product Ownership Reg-
istration Card that came with your
Range. Before sending in this card,
please write these numbers here:
Model No.
Serial No.
Use these numbers in any corre-
spondence or service calls con-
cerning your Range,
HYou Received
aDamaged l%mgq
immediately contact the dealer (or
builder) that sold you the Range,
save Time and Money ●e e
!&fore Mm Request Service
Check the Problcrn Solver (page
25). It lists minor causes of oper-
ating problems that you can correct
yourself.
a

using thisappliance.
‘“ Vvt!fll-proper clothing. Loose
..
fitting or hanging garments should
never be worm while using the
appliance. Flammable material
could be ignited if brought in con-
~act with hot heating elements and
,may cause severe burns.
~use only dry pothokhw==”
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
~’ Never use your appliance for
warming or heating the room.
~storage in or on Appliance—
Flammable materials should not
be stored in an oven or near sur-
face units.
‘~ Keep hood and grease filters
dean to maintain good venting
and to avoid grease fires.
c; Do not let cooking grease or
other flammable materialsacm-
rmdatein the rangeor nearit.
~Do not use water on grease
fires.Never pick up aflamingpan.
Smother flaming pan on surface
unit by coveringpan completely
with well fittinghi, cookie sheet
or fiat tray. Flaming greaseout-
side apan can be put out by
covering with baking soda or, if
availab~e,amulti-purposedry
chemical or foam.
<:, I&3@ 311instr~fictions before
L
----,----
~.l ~
‘;~~’~LVhenusing electrical appliances
htisic safety precautions should be
&?*ollowed, including the follolving:
‘J> bse this appliance only for its
intended use as described in this
manual.
~Be sure your appliance is prop-
erly installed and grounded by a
qualified technician in accordance
u’iththe provided installation
instructions.
.Don’t attempt to repair or
replace any part of your range
unless it is specificallyrecom-
mended in this book. All other
servicing should be referred to
aqualified technician.
.Before performing any service,
:Do not touch heating elements
or interior surface d’ oven. These
surfaces may be hot enough to
burn even though they are dark in
color. During and after USC,do
not touch, or let clothing or other
flammable materials contact sur-
face units, areas nearby surface
units or any interior area of the
oven; allow sufficienttime for
cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the openings, and
crevicesaround the oven door.
Remember:The inside surface of
the oven may be hot when the
door is opened.
@When cooking porkfollow our
directions exactly and always cook
the meat to at least 170°. This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it will be killed and
meat will be safe to eat.
DISCOI’4NECT TH-E RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVINCJ THE
FUSE OR SWITCHING OFF
,+ THE CIRCUiT BREAKER.
~Do not leave childrenalone—
children should not be left alone
-or unattended in area where
ppliance is in use. They should
never be allowed to si[ or stand
on any part of the appliance.
Don’t allow anyone to climb,
stand or hang on the door, drawer
or range top. They could damage
the range and even tip it over
causing severe personal injury.
CAUTION: Do NOT STORE
ITEMS OF H’VI’EREST‘m
C’HILDREN IN CABINETS
.4BOVE ARANGE OR ON THE
BAC2KSPK4ASHOF ARANGB’==—
‘CHILDREN CLIMBING ON
THE RANGE To REACH
ITEMS COULD FIRSERIOUSLY
gpJJ~~~~.
..-------. .

....
?
.$
..2 . .
,.. ,,~,~,~1 ~1,
. .. &~: L..
., ~stand away fmmthe range
when opening‘ovendoor. ‘INN?hot
airor steam which escapescan
causeburnsto hwls, facemMi/
or eyes,
:} Don’t heat Unopenedfood con-
tainersin the oven. Pressurecould
buildUpand the containercould
burstcausingan injury.
oKeep oven vent ducts
unobstructed.
oKeep oven free from grease
build up.
~>Place oven rack in desired posi-
tion while oven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
cPulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the door or oven
walls.
-j 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.
2-> ..-
%1>~qy+fl! ~:~(j
L.> b., A;L~!. .&:imking LJKaitfx
~S tke Proper Pm-iSize—This
appliance is equipped with one or
more sufidce units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensilswill
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner willalso improve
efficiency.
@Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
oBe sure drip pans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
QDon’t use aluminum foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
LOOnly certain types of glass,
gJass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top service;
others may break because of the
sudden change in temperature
(See Section on “Surface Cooking”
for suggestions.)
“- To minimi~e burns, ignition of
flammable materials, and spillage;
the handle of acontainer should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
“Don’t imm.el%eor soak EYN?m3v”
able SW&m?units. Don’t put them
~Ahwys hum surfaceUnitto
OFF before mmroving Wensii.
IQ Keep an eye on foods being
fried at HIGH or MEDIUM
HICJHheats.
@To avoid the pmsimty da
burn or electric shock, always be
certain that the controls for .2311
surfaceunitsmat OFF position
andall coilsarecool before
attemptingto removethe unit.
13 Whenflamingfoods underthe
hood, turnthe fan oft’.me fan, if
opmting, may spreadthe flame.
~Foods for fryingshouldbe as
dryas possible.Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
.
and over sides of pan.
QUse little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food is added.
GIf acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
oAhvaysheat fat dowdy,and
watch as it heats.
~0 Use deep fat thermometer
whenever possible to prevent over-
heating fat beyond the smoking
point.
inadkhwdm’.

‘i}’(jurrange, like many other house-
hold items, is heavy and can settle
c
,i%i@3$o
soft floorcoveringssuchas
:s2:;?1
-- cwshhmxlvinyl or carpeting. When
mol’ing the railge on this type of
~looring. use care, and it is recom-
mended that these simple and inex-
pensive instructions be followed.
“l’herange should be installed on a
sheet of plywood (or similar mate-
rial) as follows: When thefloor
covering is terminated at thefront
of the range, the area that the range
\vill rest on should be built LIpwith
plywood to the same level or higher
than the floor covering. This will
then allow the range to be
for cleaning or servicing.
(on RB models)
moved
Leveling screws are located on each
corner of the base of the range. By
rtlmoving the bottom drawer YOU
-an level the range to an uneven
oor with the use of anutdriver.
10 remove drawer, pull drawer out
al] the way, tilt up the front and
remove it. To replace, insert glides
at back of drawer beyond stop on
range glides. L.if’tdrawer if neces-
sary to insert easily. Let front of
drawer down, (hen push in to close.
7,=]
.>J
-----
Use cooking utensils of medium
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated por-
tion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in
acovered pan.
Watch foods when bringing them
quickly 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
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. ..HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slow frying, LOW—finish cooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for small quantities.
When boiling water for tea or
coffee, heat only the amount
needed. it is not economical to
boil acontainer full of water for
only one or two cLlps.
G
t.)
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open
as short atime as possible when
it is opened.
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Use residual heat in oven when-
ever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them.
....... ... ...... .,-.----—————-----------—
......... --

Model RB636F
@
-1
.
(slide-h)
6
,-,S
i’ -
(“,
---

M(I(M MOM
RB628F RB632GF*
Explained
on Page
2@I@@1$$1 —----i
+–------1
I—Surface Unit Controls @I@
8
01
*-3 .—— ——
.r-$~”=’
i:$$<w,:p
@ggs “ON” Indicator Light/ Lights
$! -I————__
J-----L2
8
for Surface Units
., Oven Set Control
<Oven Temp Control
@I@
11 @I@
1
@I@@I@
hOven Cycling Light
Automatic Oven Timer
Clock and Minute Timer
Stay-Up Calrod@ Surface Unit
<(Maybe raised but not removed
when cleaning under unit.)
Plug-In Calrod@ Surface Unit
‘] (May be removed when
cleaning under unit.)
63 I63
–——t————
Clock &Clock &
Min. Timer Min. Timer
10 @Ie
I
3-6 in.
1-8 in.
3-6 in. 3-6 in.
1-8in. 1-8 in.
2-6 in.
2-8 in.
15
One-Piece Chrome Trim Rings
and Drip Pans
]() or
Separate Chrome Trim Rings
and Porcelain Drip Pans
~~ Separate Chrome Trim Rings and
Aluminum Drip Pans
OI?en Vent Duct (Located under
2right rear surface unit. )
4
15
+-----=
15
15 eI@
I
~eson
automatically when door ISopened. )@I@
[!: Oven Light Switch @I@
@II
,5 Broil Unit @I63
14
,~, Bake Unit (May be lifted gently
for wiping oven floor.)
:“; @~n sh~]v~s
Oven Shelf Supports (Letters
A, B, C, &Dindicate cooking
;, positions for shelves as
recommended on cooking charts. )
Broiler Pan and Rack
‘I Storage Dra wcr
-,
12 @I@
2I2
II
11 @@
@I
14
23 I
II
I[
1
b
—--0

jf:e~~[[~~~
1. Surface Unit Controls
1. Master Indicating Light for Surface Units
.3.Calrod@Surface Units
Sm’f’acecooking with
Mh-1.iteHeat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is aslight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WARM and OFF. In aquiet
kitchen you may hear slight “click-
ing” sounds during cooking, indi-
cating heat settings selected are
being maintained.
Switching heats to higher settings
always show aquicker change than
switching to lower settings.
How to setthe ‘controls
sip1
Grasp contol knob and push in. . .
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; main-
tain fast boil on large
amount of food.
Saute and brown; main-
tain slow boil on large
amount of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; main-
tain serving temperature
of most foods.
1. At HIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WARM, LOW, melt choco-
late, butter on small unit.
fly${> ~-, .2
.“, ,,
Turn either clockwise or counter-
clockwise to desired heat setting.
control must be pushed in to set
only from OFF position. When
Ulnfml is in any position other
than OFF, it may be rotated
WMoutpushingin.
Rsure you turn control to OFF
when yOLIfinish cooking. An indi-
cator light will glow when ANY
heat on any surface unit is on.
8

A. Yes, but only use utensils de-
signed 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 your Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
A. Because the surface unit is not
flat. Make sure that the “feet” on
your Calrod@ units are sitting
tightly in the range top indentation
and the trim ring is flat on the
range surface.
A. Utensils without fiat surfaces are
not recommended. The life of your
surface unit can be shortened and
the range top can be damaged from
the high heat needed for this type
of cooking.
Q. can’ ifcover my chip pans with
foil’?
A. No. Clean as recommended in
the Cleaning Chart.
Q. why is the porcelain finish 011
my containers Coming off?
A.,lf you set your Calrod@ unit
higher than required for the con-
tainer material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
—-———.———...,..
”-----.—....—---..—————.-..—-
I
!
1:
-—..
.

l-he automatic timer arid clock on
~’our Range are helpful devices that
serve several purposes. The knob
locations on some range models
nay vary and will look like one of
the two sets of timers below.
~! fjf!t Ckxk
TO SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer willmove
also, let knob out, turn the Timer
pointer to OFF.)
~“~rfie J&&e US(:S
Autoimatk mm%’
Using Automatic Timer, you can
TIME BAKE with the oven start-
ing immediately and turning off at
the Stop Time set or set both Start
and Stop dials to automatically
start and stop oven at alater 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 12.
Models RB628F, RB632GF
clock &Minute Timer
~“~$&f pJ&~~~ Timel-
The Minute Timer has been com-
bined with the range clock. Use it
to time all your precise cooking
operations. You’ll recognize the
Minute Timer as the pointer which
is different in color and shape than
the clock hands.
TO SE-r THE MINUTE TIMER,
turn the center knob, without push-
ing in, until pointer reaches number
of minutes you wish to time. (Min-
utes arc marked. up to 60, in the
ccntcr ring on the clock. )At the
end of the set time, abuzzer sounds
to tell you tirnc is Lip.Turn knob,
without pushing in, until pointer
rcachcs OFF and buzzer stops.
These models have atime of day
clock and minute timer but do not
have Start and Stop dials needed
for TIME BAKE function.
Questions
m-d Answers
A. Your Minute “rimer will help
time total cooking which includes
time to boil food and change tem-
peratures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though yoLlcan’t see any
steam.
Q. Must the clock be set OK?Comect
time of day when iwish to use the
Autom!ltic Timer for baking?
A. Yes, if you wish to set the Start
or Stop Dials to turn on and off at
set times during timed functions.
‘Q.Gill Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
.
during any cooking function. The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
function only.
Q. can Ichange the clock Whiie I’m
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 time.
/-----
(‘%..
,,-. “5
/
i)
‘\ J
-- ._ ..

understand its use with the
controls.
2. Check oven interior. Look at the
shelves. Take apractice run at re-
moving and replacing them prop-
erly, 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 oven.
Q1t~~~~Q~&fj~~
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEPJ SET has settings for
BAKE, TIME BAKE*, BROIL and
OFF. When you turn the knob to
the desired setting, the proper
heating units are then activated for
that operation.
OVEN TEMP maintains the tem-
peratureyou set from WARM
50°) to BROIL (5500). The Oven
ycling Light glows until oven
II%IPORTANT: For normal
cooking, line up the desired tem-
peratures (marked on the outer
edge of the control knob) with the
index marker located immediately
above the control.
ownhterim shelves
The shelve(s) are designed with
stop-locks so that when placed cor-
rectly on the shelf supports, (a) will
stop before coming completely
from the oven, (b) will not tilt when
removing food nor when placing
food on them.
TO REMOVE shelve(s) from the
oven, lift up rear of shelf, pull for-
ward with stop-locks along top of
shelf supports. Be certain that shelf
is cool before touching.
TO REPLACE shelve(s) in oven,
insert shelf with stop-locks resting
on shelf supports. Push shelf
toward rear of oven; it will fall into
place. When shelf is in proper posi-
tion, stop-locks on shelf will run
under shelf support when shelf is
pulled forward.
reaches the selected temperature,
then goes off and on with the oven
unit(s) during cooking. PREHEAT-
ING the oven, even to high tem-
perature settings, is speedy—rarely
inorc than abo~t 10 minutes. Pre-
heat the oven only when necessary.
Most foods will cook satisfactorily
without preheating. If you find pre-
heating is ncccssary, keep an eyc
on the indicator light and put food
in the oven promptly after light
The oven has four shelf supports
marked A(bottom), B, Cand D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
o-veil Light
(On Models So Equipped)
>f
11-
—
..-)
I
The light comes on automatically
when the door is opened. (On
models with oven window) use
switch to turn light on and off
when door is closed.
Switch is located on front of door.
*(~n Models So Equipped.
-1-i

seeBakingmarton Page 20.
.:
,
.,
xWhen cooking afood for the first
time in your new oven, use time
given on recipes as aguide. Oven
thermostats, over aperiod of years,
may “drift” from the factory setting
and differences in timing between
an old and anew oven of 5to 10
minutes are not unusual and you
may be inclined to think that the
new oven is not performing cor-
rectly. However, your new oven has
been set correctly at the factory and
is more apt to be accurate than the
o~’enit replaced.
How’to setYourRange
“forE%&ing
Step 1: Place food in oven, being
certain to leave about I-inch of
space between pans and walls of
oven for good circulation of heat.
Close eve-ndoor. 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
Chart.
$~cp .3:Check food for doneness
at minimum time on rccipc. Cook
longer if necessary. Switch off heal
ancj-remove foods.
‘Theautomatic oven timer controls
are designed to turn the oven on or
off autornatically at specific times
[hat you Set. Examples of Irnnlc-
dia[c Stal”t (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 of’fat apreset
stop time) will be described.
NOTE: 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 offat alater time automat-
ically. Remember, foods continue
cooking after controls are off.
Step 1: To set Stop Time, push
in knob on STOP dial and turn
pointer to time you want oven to
turn offi for example 6:00. The
Start Dial should be at 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°.
~-~!~!:,y~~ S.ei: 13@q’ SWit
.,.
~:
E;(: ~~if” ]~-,.
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at alater time
than the present time of clay.
*On Models Equipped with TIME
BAKE.
Step 1: To set start time, push in
knob on 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 dial and turn m
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.
NOTE: Time on Stop Dial must be
later than time show; on range
clock and Start Dial.
Step 3: Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 250° 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
i
and remove food from oven.
OVEN INDICATOR LIGHT(s) at
TIN4E BAKE setting may work dif-
ferently than they do at BAKE set-
ting. Carefully recheck the steps
given above. If all operations am
done as explained, oven will oper-
ate as it should. (“-=’
\L ,/.
L—
,,--,“)
(;
L_.

see Roasting aml”ton Page21.
‘lender meat or poultry can be
c‘~~-oasted uncovered in your oven.
.l~.~-.;.
‘~%$%?~;astingtemperatures, which
r. should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to sear,
baste. cover, or acid water to your
meat.
Roasting is really abaking proce-
dure used for meats. Therefore,
oven controls are set to BAKE.
(You may hear aslight clicking
noise to indicate the oven is
working properly. )Roasting is
easy, just follow these steps:
..—————
‘-—v-
Step ~: Check weight of meat, and
place, fat side up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this. )Line
roiler pan with aluminum foil
\vhen using pan for marinating,
cooking w-itllfruits, cooking heavily
cured meats. or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
;-;~ep2: Place in oven on shelf in A
or Bposition. No preheating is
necessary.
‘.. ,p..: 3:‘Iilrn OVEN SET to BAKE
..,-, -.
and OVEN TEM Pto 325°. small
p~~ul~rymay bc cooked at 375° for
--~, [Icst browning.
- ---)
./’
-.-
.—.
. ..
,-- ..
[:
‘., ..
.k,..
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10°Fbelow tempera-
ture suggested on chart. If no
standing is planned, cook meat to
suggested temperature on chart on
page 21.
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically.
Remember that food will continue
to cook in the hot oven and there-
fore should be removed when the
desired internai temperature has
been reached.
F’oi-Frozen Roasts
~Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 min.
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’slabel.
Q)uestimsand Amnwm
Q. Is if.necessary to cile~~f~~~~~J~~-
ness ‘withamwt thlmlorneter?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 2i. For roasts over
8Ibs., cooked at 300° with reduced
time, check with thermometer at
half-hour intervals after ljj of time
has passed.
Q. Why is my roast crurnbhg
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do Ineed to preheat my oven
each time Icook aroast or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast are there
any special tips that would help me
cook it more evenly?
A. Yes. Buy aroast as even in
thickness as possible or buy roiled
roasts.
IQ.Can Iseal the sides dmy foil
‘lent” when roasting aturkey’?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
........—_—.———— -——-----—-----..-.. ..

seeE%(IWU$!J‘am on Pag$ 220
Broiling is cooking food by intense
radiant nut from the upper unit in
the Otfen,Most fish and tender cuts
u; meat can be broiled. Follow
these steps to keep spattering and
smoking to aminimum.
!3fep1: if meat has fat or gristle
near edge, cut vertical slashes
through both about 2-in. apart. If
desired fat may be trimmed, leaving
layer about %in. thick.
Step ‘2:Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broikr pan; otherwise juices
may become hot enough to catch
fire. A]uminum foil may be used to
line broiler pan and rack, But, be
CERTAIN to cut opening in foil, to
correspond with slots in the rack so
fat drips into pan below.
%tcp 3: Position shelf on recom-
mended shelf”position as suggested
on Broiling Chart on page 22. Most
broiling isdonc on Cposition, but
if your range is connected to 208
volts, you ]ilay wish to usc higher
position.
Step 5: Turn OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units is not necessary, (See
notes on Broiling Chart page 22.)
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 22. Turn
food, then use times given for sec-
ond side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately,
icavc pan outside o~’ento cool
during I1lu1]fOr~ilsiest Cl~anillg.
i:]wiimwand Amvwm
Q. wily S!IO!!MI!eiive41142$50{}!”
m. .
closedPVrieri!Jroihugchicken’s’
A, Chicken is the only food recom-
mended for closed-door broiling.
This is because chicken is relatively
thicker than other foods you broil.
Closed door holds more,heat in
oven, so chicken ~maybe broiled
but well-done inside.
Q. when broiling, is it lleces$xlryto
always Llsearack in ibe 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 dryer. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should 1salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat with
afork also allows juices to escape.
When broiling poultry or fish,
brush each side often with butter.
Q. Why are my’meats noKturning
out as brown as they’shonid?
A. In some areas, the power (volt-
age) to the range may be 10W.In
these cases. preheat the broil unit
for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for the longest period of time indi-
cated in the Broil Chart in this
book, Turn food only once during
broiling.
<). Do Ineed !0 grezse :I?.’yl)roiidr
.
~:~1’lif~ p].cl’e;lt !l?eat from ~fj,~~:;~-~y.j
A. No. The broiler rack is designed
to reflect broiler heat ~hus keeping
the surfidcc cool enoLlgh to prevent
meat sticking to the surfiace.
f
–.,
(‘Lx”
,/.-..
(’
L.L ,)

The porcelain enamel finish is
sturdy but breakable if misused.
This finish is acid resistant. How-
ever, any acid foods spilled (such
as fruit juices, tomato, or vinegar)
should not be permitted to remain
on the finish.
The area under the range of models
equipped with abottom drawer can
be reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down.
then push in to close.
,.
it, \,
‘-——--==-+ ‘) ‘i
p,,
Ii) REMOVE door. open to BROIL
position. or iirhcrc y(~llfcci hi]lge
c’:itchslight l!’.CJI-aspdoor at sides:
lift door up and away from hinges.
OwenventDud
Your Range is vented through a
duct located under the right rear
surface unit. Clean the duct often.
*’;
To remove:
~Make sure unit is cool.
GLift Up right rear surface unit.
~Remove drip pan and ring.
‘~ Lift out oven vent dtict.
To replace:
~Place the part over the oven vent
located below the cooktop with
opening of the duct under the
round opening in the drip pan. It is
important that the duct is in the
correct position so moisture and
vapors from the oven can be
released during oven use. NOTE:
Never cover the hole in the oven
vent duct with aluminum foil or
any other material. This prevents
the oven vent from working prop-
erly during any cooking cycle.
O’vm Lamp
CAUTION: Before replacing your
oven bulb, disconnect the electrical
power for your range at the main
fuse or circuit breaker panel or pull
plug. Be sure to let the lamp cover
and bulb cool completely before
removing or replacing.
The oven lamp (bulb) is covered
with aglass, removable cover which
is held in place with abail-shaped
wire. Remove oven door, if desired,
to reach cover easily.
1. TO REMOVE, hold hand under
cover so it doesn’t fall when released.
With fingers of same hand firmly
push down wire bail until it clears
cover. Lift off cover. DO NOT
REMOVE ANY SCREWS TO
REMOVE THIS TYPE OF
COVER.
2. Replace lamp with 40-watt,
home appliance-bulb.
3. TO REPLACE cover, place it
into groove of lamp receptacle. Lift
wire bail up to center of cover until
it snaps into place. When in place,
wire holds cover firmly, but be cer-
tain wire bail is not below depres-
sion in center of cover.
J. Connect electrical power to
range.

Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, the plug-in surface
units are removable.
IRECEPTACLE MEDALLION I
ITERh41NALS ICHROME-PLATEO
SPIDER DRIP PANIRING I
/“
RE
RING
SPID:R
To clean:
QWipe around the edges of the
surface unit opening in the range
top. Clean the area below the unit.
Rinse all washed areas with adamp
cloth or sponge.
Caution: Be sure all controls are
turned OFF before attempting to
clean under the cooktop or re-
moving the Calrod@ units.
To remove:
~Raise the unit coil opposite the
rcccptaclc. Lift about one inch
above the trim ring and pull away
f’rom the receptacle. Caution: Bc
sure the coils are coo] before re-
moving aC’alrod@unit.
‘~After removing the plug--in sur-
f’accunit. iif’tthe drip pan/ring to
clean under the unit.
TOreplace:
~Place the drip pan/ring in the
surface unit cavit~’ found on top of
[he range. Line up the drip pan so
the [Init r~l’cptacle can bc seen.
~Insert the terminals of the plug-
in unit through the opening in the
pan/ ring and into the receptacle.
~Guide the surface unit into place
so it fits evenly and fits snugly into
drip pan or trim ring.
Note: If your range has separate
trim rings, the drip pan must be
under the trim ring.
CAUTION
Do not attempt to clean plug-in
surface units in an automatic
dishwasher.
Do not immerse plug-insurface
units in liquidsof any kind.
Do not bend the plug-insurface
unit plug terminals.
Do not attempt to clean, adjust
or in any way-repair the plug-in
receptacle.
stay”u~p SW-face units
Stay-Up surface units can be Iifted
upward and locked in that position
for cleaning under unit. Be certain
unitis cool before lifting coiI up.
After lifting coil unit, remove trim
ring and drip pan to clean under
unit. Clean pan and trim ring as
recommended on Cieaning Chart
on page 23.
A.fijmting 0veinThmm$itat
Us; time given on recipe when
cooking first time. Oven thermo-
stats, in time, may “drift” from the
factory setting and differences in
timing between an old and anew
oven of 5to 10minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brown too little or too much, you
may make asimple adjustment in
the thermostat (Oven Temp) knob.
PULL KNOB OFF OF SHAFT,
LOOK AT BACK OF KNOB
AND NOTE CURRENT SET-
TING, BEFORE MAKING ANY
ADJUSTMENT.
To increase temperature, turn
toward HI or RAISE; to decrease
turn toward LO or LOWER. Each
notch changes temperature 10de-
grees. Temperature can be raised
by20degrees or lowered by 30
degrees.
1. Pull off knob, loosen both
screws on back of knob. ~. Lift
pointer and move one notch in
desired direction. Tighten screws.
3. Return knob to r=nge, matching
flat area of knob to shaft. Recheck
~Replace drip pan into recess in oven performance before making
cooktop. an additional adjustment.
C“]Put trim ring in place over drip
pan.
~~Guide the surface unit into place
so it fits evenly into trim ring. Pan
must bc under trim ring.

.-.-,
.$5J$j[-he lop. bot[cjrn, sides. and back of
the oven liner, and door inner liner
‘j@are finished with aspecial coating
‘$~k=which cannot be cleaned in the
.S--.usual manner with soap, detergents,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Their use and,/ or the use of oven
sprays will cause permanent
damage.
The special coating kaporous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels.” This rough
finish tends to prevent grease spat-
ters from forming little beads or
droplets which run down the side
walls of ahard-surface oven liner
leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the poi-ous.finish
it is dispersed and is partially
absorbed. This dispersal action
increases the exposure of oven soil
to heated air. which results in oxi-
dation of soil. This finish also
reduces the \isual effect of residual
soil. It may not disappear com-
pletely and at some time after
extended usage, stains may appear.
The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
espccia.lly sugars, egg, or dairy mix-
tures. For this reason, the oven is
equipped with aremovable, rep]ace-
ablc aluminum foil oven bottom
liner which protects the porous
,(inish on the bottom of the oven
iroln spill overs. Avoid spills on
inside surface of the oven door.
This spccia] finish is not uscci 011
oven shelves. Shelves are removable
and can be taken to the sink for
cleaning. Sce “Cleaning Chart” on
page 23 for cleaning directions.
“~’{j {’&k,:
Iyl:i ()$yp~i:
Use the following steps when
cleaning your Continuous-Clean
oven.
.!. Let range parts cool before han-
dling. It is recommended that
rubber gloves be worn when
cleaning range parts manually.
2. Remove all cooking utensils
including the broiler pan and rack.
3, Remove oven shelves and clean
them manually with scouring pads
or mild abrasive.
4. Remove excess spills and boil-
overs from aluminum foil oven
bottom liner before removing liner
from oven. This is to prevent excess
liquids from spilling onto the
porous finish. Then remove alum-
inum foil bottom liner and clean
manually. (Before cleaning or re-
moving the aluminum foil liner, lift
bake unit out of the way.)
5. clean oven window. Use mild
non-scratching cleanser and damp
cloth. Avoid spilling water or
cleaner on porous surface.
6. Soil visibility may be reduced by
operating oven at 400° F. Close
door; set oven switch to bake and
oven temperature control to 400° F.
Time for at least 4hours. Repeated
cycles may be necessary before
improvement in appearance is
apparent. particularly on oven
door. For moderate to heavy
soiling of oven door, use method
described in item (7) below before
I-unning 400° F. cycle. The oven
timer can bc used to control the
cycle automatically at atime con-
\}cllicI1tfor ~,~u+Sonle slight
smoking rn~y occur, similar to that
ivhich may occur during Time Bake
.
cooking.
REN3EMBER: DURING THE
OPERATION OF THE OVEN,
THE DOOR, WINDOW AND
OTHER RANGE SURFACES
WILL GET HOT ENOUGH TO
CAUSE BURNS. DO NOT
TOUCH. LET THE RANGE
COOL BEFORE REPLACING
ALUMINUM FOIL OVEN 130T-
TONI AND OVEN SHELVES IF
THEY WERE REMOVED.
7. If aspillover or heavy soiling
occurs on the porous surface, as
soon as the oven has cooled, re-
move as much of the soil as pos-
sible using asmall amount of water
and astiff bristle nylon brush.
When using water, use it sparingly
and change it frequently, keeping it
as clean as possible, and be sure to
blot it up with paper towels, cloths,
or sponges. Do not rub or scrub
with paper towels, cloths or
sponges, since these will leave
unsightly lint on the oven finish. If
water leaves awhite ring on the
finish as it dries, apply water again
and b/et itwith aclean sponge,
starting at the edge of the ring and
working toward the center.
Use care in removing and replacing
aluminuni foil oven bottom liner
and shelves and in placing and re-
moving dishes and food to avoid
scratching, rubbing or otherwise
damaging the porousfinish on the
oven walls and door.
Do not use soap, detergent, com-
mercial oven cleaner, silicone Oveil
sprays, coarse steel pads or coarse
brushes on the porous su)face.
These products will spot, clog, and
mar the porous su[fuce and reduce
its ability to work.
I

IZ.Toconservc themostc ookinge nergy,pansshould
be flat on the bottom, have straight sides and tight
fitting iids. Match the size of the saucepan to the size
of the surface unit. Apan that extends more than
one inch beyond the edge of the trim ring traps heat
which causes “crazing” (fine hairline cracks) on the
porcelain and discoloration ranging from blue to
dark gray on the trim rings.
i’. [Jsc medium or hea~y-w’eightcooking containers.
Aluminum containers generally conduct heat faster
th.]n other metals. Cast iron and coated cast iron
containers arc slow to absorb heat, but generally
cook evenly at LOW or MEDIUM settings. SteeI
pans may cook unevenly if not combined with other
metals. Use non-stick coated or coated metal con-
tainers. Flat ground pyroceram saucepans or skillets
coated on the bottom with aluminum generally cook
~~~en]y.Glass saucepans should be used with the
heat-spreading trivets available for that purpose.
Directionsand Setting
to Start Cooking Setting to Complete Cooking Comments
ContainerFood
Cereal
Cornmeal. grits.
021meal H1. 10covered pan bring
water to boil befoie adding
cereal.
LOW or WM. then add
cereal. Finish timing
according to package
directions.
—
MED, to cook 1or 2min.
to completely blend
ingredients.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Covered
%ucep:in
H1. Stir together water or
milk, cocoa ingredients.
Brintzjust to aboil.
Milk boils over rapidly. Watch as
boiling point approaches.
Co(!ox Uncovcrcd
Saucepan
Percolate 8to 10inin. for 8
cups, less for fewer cups.
LOW to maintain gentle
but steadv Derk.
coffee Percolator HI. At first perk, switch
heat to LOW.
Egg\
Cooked in shell LOW. Cook only 3to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cookiilg at MED
Hi until whites are just set.
about 3to 5min.
LOW. then add eggs.
Wherr bottoms of eggs
h:ivc-just set. carefully
turn over to cook o[hcr
side.
LOW. Carefully add eggs.
Cook uncolcrcd about 5
min. at MED. Hi.
MED. Add egg mixture.
Cook. stirring to desired
~oncncss.
Coiercd
Saucepan HI. Cover eggs with cool
water. Cover pan. cook
until steaming.
MED HI. Melt butter-,add
eggs and co~’crskillet. If YOU do not cover skillet, baste
eggs with fat to cook tops evenly.
f-’ricdsunn~’-sicie-up C’o\’crcd
Skillet
I-if. lb4eltbutter
[lnco~crcd
Skillet
Rcrnove cooked eggs with slotted
spoon or pancake ttirner.
:’o\’crd
;killct H1.in covcrcd pan bring
,v:itcrto aboil.
I’oiichcd
Sc’rillIlbl~(i(Jr (llllUlcts Eggs continue to set slightly after
cooking. For omelet do not stir
last fcw minutes. When set fold in
tliill,
Frtsh fruit: USC‘~ to ‘/1cup witcr
per pouild of fruit.
-[1. Hc~ithuttcr until light
zoldcn in color’.
l.O\V. Stir occasional!’
ind check f’orstickiilg. Dried fruit: Use ~~ii(~~as p:ickage
directs. “i’inwdepends on whether
fruit has been presoaked. If not.
allow more cooking time.
Meat ctin bc sc;isoned and floured
before it is browned. if desired.
l.iq~iid vari:itions for fla~’orcould
bc wiilc, fruit or tomato juice or
rncat broth.
Lo\\’. si!llm~r lilltil fOrk
cndcr.
“[”irnirlg:Steaks 1to 2-in.: 1to
2hrs. Bwl’Stew: 2to 3hrs.
Pot feast: 21Ato 4hrs.
Pan frying is best for thin steaks
and chops. If rare is desired. pre-
heat skillet bclorc a(iding meat.
:Ilill [isll iiil~’[i ,“
——. .. ..——-——.—..-.— —
~~

,, ;.,...=~.; $‘j-iD,, (Continued)
.L-. .s...s.. ,.
.1. Deep Fat Frying. Do not overfill kettle with fat
Lhat may spill over when adding food. Frosty foods
bubble vigorously. Watch foods frying at HIGH
temperatures and keep range and hood clean from RIGHT
E–w,ri.To,E
accumulated grease.
Setting to Complete
Cooking
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
Food Directionsand Setting
to Start Cooking
HI. Melt fat. Switch to MED
H1to brown chicken.
CommentsContainer
For crisp dry chicken, cover only
after switching to LOW for 10
min. Uncover and cook turning
occasionally 10to 20 min.
Fried Chicken Covered
Skillet
Amore attention-free method
is to start and cook at MED.
HI. In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
H1. Melt fat. Switch to MED
to brown slowly.
MED H1. Cook, turning
over as needed.
Pan broiled bacon Uncovered
Skillet
LOW. Cover and cook
until tender. Meat may be breaded or mari- nated in sauce before frying.
Sauteed: Less tender
thin steaks (chuck,
round. etc.): li\vr;
thick or whole fish
Simmered or stewed
meat: chicken: corned
beeL smoked per!;:
stewing becfi tongue;
etc.
Covered
Skillet
H1. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW. 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,
Co~ered
Dutch Oven,
Kettle or
Large
<auccpan
When melting marshmallows, add
milk or water.
;rnall
‘overcd
:luccpan.
)SCsmall
urfacc unit
NM. Allow IOto 15min. to
nelt through. Stir to
mooth.
vIED H]. Heat skillet 8to
Omin. Grease lightly. Cook 2to 3min. per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubb!es rise to surface.
killct or
iriddlc
!
,’
$
~MED H1. Cook uncovered
~until tender. For large
~~~mountsH] may be
jneeded to keep water at
~rolling boil throughout
Jentire cooking time,
Usc large enough kettle to prc-
Ventboi]over. Pasta doubles in
size when cooked.
~H1.In covered kettle, bring
!salted water to aboil,
~uncover and add pasta
Lslowly so boiling does not
!S[op.
L
f]rcssure ~f]]. I-lcat until first jiggle is
(’ookcr (jr ;heard.
L’ilIlllCr
llncolcrui :l-ii. Brirlgjust to boil.
sau(xpan ;
(’()\’crcd ‘Hi. Measure 1/~to l-in.
MED Fil for foods cooking
10min. or less. MED for
‘oods over IOmin.
Cooker should jiggle 2to 3times
per minute,
l.O\V. To finisil cooking. Stir frequently to prevent
sticking. —
VIED. Cook i-lb. iOto 30
norc min.. depending on
enderncss of vegetable.
Uncovcred pan requires more
water and longer tiInc.
f:rcsh “Saucepan \\’iit~rin saucci>an. Ad(i
csait and prepared J’cgc-
mblc. inco\’crccisaucepan
‘bring to boil.
Co\crcci Iii. hdcasurt wattr and salt LOW, Cook according to
Sil(l~tpil11 ilS ilb O\C. A(i(l fro~cn bl(lck time on package.
Of\~g~tiibl~. III co\cred
$auccp:ln bring (o boil.
F’i”ofcll Break up or stir as needed while
cooking.
Turn over or stir vcgctab]e as
necessary for men browning.
Triples in I’olumc a[ter cookin.~.
Sil[lCL’[lilll Iot>il. ii~cording to time. Time at WM. Rice: 1cup rice :Ind
2clips water-- 25 reins. Grits: I
.—.,
.{ .3 CUpgI-itSilnd 4CUPS WiitCr--4O
(L’ min.
----- ....—— ..——— ---
o

i. Aluminum pans conduct beat quickly. For most conventional z50 if lighter Crtists~iredesired, Preheat cast iron for baking some
baking light shiny finishes .gencrallygive best results because they foods for rapid browning when food is added.
help prment o\crbrowning in the time it takes for heat to cook the 3. Preheating the oven is not always necessary, especially for foods
center areas. Dull (satin-finish) bottom surfaces of pans are recom- which cook longer than 30 or 40 minutes. For food with short
m.nded for cake pans and pie plates to be sure those areas brown cooking times, preheating givesbest appearance and crispness.
completely. 4, Open the oven door to check food as little as possible to prevent
~Dark or non-shiny finishes, also glass and pyroceram, generally
-. uneven heating and to save energy.
absorb heat which may result in dr~, crisp crusts. Reduce-oven heat
Oven
Temp.
400°-475°
350°-400°
400°-450°
350°
400°-425°
375°
350°-375°
375°-425°
375°-425°
350°-375°
Food Shelf Position Time, Min.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
IO-25
20-30
Container Comments
:~re:t~
Biscuits(Win. thick)
Coffeecake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick Loaf Bread
Yeastbread (2 loaves)
Plain rolls
Sweet rolls
t’ake>
(without shortening)
Angelfood
Jelly rofl
Sponge
Cannedrefrigeratedbiscuitstake
2-4min. lesstime.
ShinyCookie Sheet
Shiny Metal Pan with
Satin-finishbottom
Cas~Iron or Glass
Shiny Mets! Pan with
Satin-finishbottom
Shiny Metal MuffinPans
DeepGlassor Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
ShinyOblong or Muffin Pans
AluminumTube Pan
MetalJelly Roll Pan
Metal or Ceramic Pan
B,C
B,A
B
B
A, B
B
B
A, B
A, B
B. A
Preheat cast iron pan for crispcrust.
Decreaseabout 5min.for muffinmix.
Or bake at 450° for 25 min., tfrenat
350°for IO-15min.
Dark metal or glassgivedeepest
browning.
For thin rolls, Shelf Bmaybe used.
For thin rolls, ShelfBmay beused.
325°-375°
375°-400°
325°-350°
325°-350°
350°-375°
275°-300°
350°-3750
350°-375°
350°
30-55
10-15
45-60
Twopiecepan is convenient.
Linepan with waxedpaper.
A
B
A
(’ake~
flundt cakes
Cupcakes
Fruit cakm
[.aycr
Layer. ~hOCOliltC 1
[oaf t
45-65
ZO-25
2-4hrs.
~(3-35
~5-30
40-60
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loafor
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom
Mc[alor Glass I.oaf Pans
Metal or Glass Pans
A, B
B
A, B
B
B
B
Paper liners producemore moist
crusts.
Use300° and Shelf Bfor small or indi-
~“idualcakes.
325°-350°
350”-400”
4000-425”
375”-400°
350°-400°
300”-350”
325”
15-35
I0-20
6-12
7-12
30-60
30-60
50-90
Bar cookiesfrom mix usesame time.
UseShelf Cand increasetemp. 25-50°
for more browning.
B, C
B, c
B,C
B.c
A. f3.C
B
Glassor Metal
Glass Custard Cups or
C’asscrolc(W[in pan 0]
hot \vatcr)
Glass (’ost:ird Cups or
Casscro]c
Reducetemp. to 300°for Iargccus-
tard. Cook brutalor rice pudding
with custard base 80to 90 minutes.
~
Puddings. Riceand r
Custi]rd \El
“it,>
}.ro~cn I:oil f’an on Cookie Shec[ L,4
Nlcringllc Spread to crus[ edges B. A
400°-4250
3~50-35fJQ
45-70
[5.25
45-60
40-60
Large pies use400°and increase
time.
To quickly brown meringue use400°
for 8-10min.
Custard fillings require lower temp.,
longer time.
onccrl]st Glass or S;ttin-linish Nlctnl A, B400°-425°
i\!’[)Cl”usl (ilass or Satin-finish Nlcfal B-!OOO-425°
increase time for large amount 01
size. (---:)
...-.