Hotpoint RB739GK Installation instructions

1
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.
Howtogetthebestfrom
●✎✍
Range
Appliance Registration 2Repair Service 27
Canning T@ 11 Safety Instructions 3,4
Care and Cleaning 24, 2S Surface Cooking 7-1o
Clock/Timer 14 Control Settings 8
Energy-Saving Tips 5Cooking Guide 12, 13
Features 6Cookware ~pS 8
Installation Instructions 5Warranty Back Cover
Leveling 5
Model and Serial Numbers 2
Oven U
Baking/Baking Guide 1617
BroilinglBroiling Guide . 20,21
Control Settings Is
Door Removal 24
Light; Bulb Replacement lS, 24
Meat Thermometer J8
Roastin@xsting Guide 1%19 GE Answer Centefl
Self<leaning Instructions 22,23 800.62&2000
UseandCareof
RB739GK
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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
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label on
the front of the range behind the
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
If you received
a damaged range...
Immediately contict the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
pages 26 and
~. It lists causes of
minor operating problems that you
can correct yourself.
Use these numbers in any
correspondence or service calls
concerning your range.
2

IMPO~~T SmETYmSTRUCTIONS
Read all imtructions before wi~ thh appliance.
I
men using electrical appliances,
basic safety precautions should
be followed, including the
following:
s Use this apphance only for its
intended use as described in this
manual.
● Be sure your appliance is
properly
Wed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
● Don’t attempt to repair
or replace any part of your
range urdess it is specifidy
recommended in this book. All
other servicing should be re&A
to a qualified technician.
● Before performing any
—
service, DWCO~ THE
RANGE
PO= SWLY
AT ~ HOUSEHOLD
DI-~ON PANEL
BY
WMOWG THE FUSE
OR Sm~G OFF THE
CRC~ BRE~R.
Wm
n
U—M ranges
can tip and
injury codd
tit. n
prevent
aeeidenti
tipping of the
range, a~ch
it to the d
or floor by
insWg the
A~-~ bracket supptied~ To
check if the bmcket ii btied
and engaged properly, remove the
drawer and inspect the H leve~
leg. Make sure it fits securely
into the slot in the bracket.
—
If you pull the range out from the
til for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
Q Do not leave children alone—
children should not be lefi done
or unattended in an area where
an appliance is in use. They
should never
b allowed to sit or
stand on any part of the applianw.
● Don’t Wow anyone to climb,
stand or hang on the door,
drawer or range top. They
could dam~e the range and
even tip it over, causing severe
personal injury.
● CA~ON: ~EMS OF
~TEWT ~ C~LDREN
SHOULD N~ BE S~~D
~ CABWW ABOW A
RANGE OR ON T~
BACKSPLASH OF A
RANG&C~DREN
CLW~G ON T~
WGE ~ REACH ITEMS
COULD BE SEWOUSLY
~~D.
● Never wear loose-fitting or
hanging garments while using
the apptiance. Flammable
mabrial could be ignited if
brought in contact with hot
heating elements and may cause
severe burns.
● Use ody dry pot holdem—
moist or damp pot holders on hot
sufices may result in bums
from steam. Do not let pot
holders touch hot heating
elements. Do not use a towel or
other bulky cloth.
● Never use your appliance for
warming or heating the room.
● s~~e in or on applimce—
H ammablematerids shodd not be
stored in an oven or near surface
units.
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
3
● D O not let cooking grease
or other flammable materials
accumulate in or near the
range.
● 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.
Flaming grease oukide a pan
can be put out by covering with
baking soda or, ifavtiable, a
multi-purpose dry chemiml or
foam type fire mtinguisher.
. Do not touch heatbg
elements or interior surface of
oven. These sufices maybe hot
enough to burn even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby sufiace units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop and areas hcing the
cooktop, oven vent opening and
sufices near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven maybe hot when the
door is opened.
● men cooking pork, follow
the directions erectly and always
cook the meat to an internal
temperature of at least l~°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
kind and the meat will be safe
to eat.

WOmmT S~TY ~STRUCTIONS (continu~)
Oven
c Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face
andor eyes.
Q Don’t heat unopened food
containem in the oven. hsnre
could btid up and the container
could burst, causing an injury.
● Keep oven vent duct
unobstructed.
. Keep oven free from grease
buildup.
● Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
● Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is ako 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
newspapem. If overheated, they
can catch fire.
● Don’t use ahnninum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire
hard or
damage to the range.
Self-Cleaning Oven
● Do not clm door gasket. The
door gasket is essential for a good
seal. Care should be taken not to
rub, damage or move the gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be usd in or around
any part of the oven.
● Clean only parts listed in this
Use and Care Book.
● Before se~<leaning the oven,
remove broiler pan and other
utensils.
Surface CMting Uni@
● Use proper pan sh—This
appliance is equipped with one
or more surface units of different
stie. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of understied utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship
of utensil to
surfice unit will
rdso improve efficiency.
● Never leave surface units
unattended at high heat se-
Boilover causes smoking and
greasy
spillovers that may catch
on fire.
● Don’t assume that you know
how to operate all parts of the
range.
Some features may work
differently from those on your
previous range.
● Clean cooktop with caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be carefil to avoid steam
burn. Some cl
~rs can produce
noxious fumes if appliti to a hot
surface.
● Only certain types of glass,
glass/ceramic, earthenware or
other glwd containers are
suitable for
rang~top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for su~estions.)
● To minimti burns, ignition
of flammable materials, and
spdlage, the handle of a container
shodd be turnd _ the cen~r
of the range without extending
over nearby surface units.
● Always turn surface unit to
OFF before removing utensil.
● Keep an eye on foods being
fried at HIGH or MEDIUM
~GH heats.
● Use of decorative meti
covers on surface elements is
not recommended.
If a covered
element is turned on, element
burnout could result.
● When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
. Foods for frying should be as -
dry as possible. Frost on fromn
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 deepfat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
● If a combination of oils or
fafi will be used in frying, stir
together before heating, or as fats
melt slowly.
● Always heat fat slowly, and
watch as it hea~.
● Use deep fat thermometer
whenever possible
to prevent
overheating fit beyond the
smoking point.
SAW THESE
~STRUCTIONS
-
4

Instilling
Your Range
Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting.
When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
a sheet of plywood (or similar
material) as follows:
When the
floor coveting ends at the front of
the range, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Uveling the
Range
Leveling screws are located on
each corner of the base of the
range. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
a nutdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer,
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.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8” between the range
and the leveling screw that is to be
instiled into the ANTI-TIP bracket.
Surface CwWg
● Use cookware of medium weight
aluminum,with tight-fittingcovers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
● Cook fresh vegetables with a
minimum amount of water in a
covered pan.
● Watch foods when bringing them
quictiy to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
c Use residud heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and
cover with lid to complete the
cooking.
Q Use corrat hat for cooking task:
HI—for rapid boil (if time allows,
do not use HIGH heat to start).
MEDIUM HI (8-9)—quick
browning.
MEDIUM (6)—slow frying.
(2-3)–finish cooking most
quantities, simmer–double boiler
heat, finish cooking, and special
for small quantities.
LOW—to maintain serving
temperature of most foods.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
Oven CwMng
● Preheat oven onlv
when
necessary. Most
f&ds will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in oven prompdy
atir the
light goes out.
. Always turn oven OFF before
removing food.
● During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
● Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
● Cook complete oven reeds
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
● Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
5

Features of Your Range
Model W~9GK
Explained
Feature Index on page
1 Model and Serial Numbers
2
2 Surface Unit Controls 7, 8
3 Sensi-Temp Control 8
I I
I
4 “ON” Indicator Lights for
8
Surface Units
I 5 OvenSetControl
I
6 Oven Temp Control
I I
15
I 7 Oven Cycling Light
8 Automatic Oven Timer, Clock
14
and Minute Timer
I 9 Door Locked Light
110 SolidDiskElementSurfaceUnit I 7-10 I
11 Sensi-Temp Surface Unit
8
12 Oven Light Switch
15
Explained
Feature Index on page
13 Broil Unit 20
14 Oven Interior Light
I I
24
15 Oven Shelves
16 Oven Shelf Supports
I I
15
17 Broiler Pan and Wck
18 Oven Liner
19 Bake Unit (Maybe lifted gently
25
for wiping oven floor.)
20 Storage Drawer
24
21 Door Latch
22
22 Door Gasket
22
23 Oven Vent 4
24 Anti-Tip Bracket
3,5
(See Installation Instructions)
6

Surface Cooting
Wfomu@ Ym Cooktop
for the First ~me
The top working surface of solid
disk elements have a protective
coating which
must be hardened
before using the elements for the
first time. To harden this coating,
the solid disk elements should be
heated without a pan for a short
period of time (regular elements
at HI setting and
Sensi-Temp
element at maximum setting for
3 to 5 minutes).
There will be some smoke and
odor; this is normal. It is non-
toxic and completely harmless.
Heating of the solid disk element
will change the stainless steel
trim rings to a gold color.
THE SOLID DISK ELEMENT
PROTE~IVE COATING MUST BE
HARDENED ~ HELP PROTE~
THE ELEMENT OVER ITS LIFE.
Gneral Information
About Solid Disk Elemenk
Using a solid disk element is quite
similar to using an electric coil,
with which you probably are
familiar. With both types of surface
units you will enjoy the cleanliness
of electricity and the benefits of
retained heat in the elements.
However, there are differences.
● Solid disk elements do NOT glow
red, even at HI setting.
● Solid disk elements reach
temperature a little slower, and
hold heat longer than conventional
elements. Solid disk elements have
very even heat distribution. Since
solid disk elements hold heat
longer, you may wish to turn the
element off sooner, and take
advantage of the residual heat.
The amount of residual heat is
dependent upon the quantity and
type of food, the material and
● The red dot in the center of the solid
disk element indicates built-in
temperature limiters that
automatically reduce the heat if a
pan boils dry, if the element is
turned on without a pan or if the
pan is not making enough contact
with the surface of the element.
The red dots will wear off with use
without affecting the performance
of the elements.
● There is retained hat in the element.
On boilovers, wait for element to
cool before cleaning element area.
● Solid disk element cooking takes
you a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip pans or burner box to clean.
● You must use proper flat
bottomed cookware, not cookware
that is warped, convex, or conmve.
Improper cookware will cause
unsatisfactory cooking results.
thickness of the pan and the
setting used for cooking.
7

Surface Cooting (continued)
Infinite Heat Controb
Sensi-TempTM Control
How to Set the Controk
I
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control
“click” into the niche.
When cooking in a quiet kitchen,
you may hear slight “clicking”
sounds—an indication that the heat
settings you selected are being
maintained.
Switching heats to higher settings
always results in a quicker change
than switching to lower settings.
Cooking Guide
for Using Heats
HI–Bring water to boil.
MEDIUM HI (8-9)–Fast fry, pan
broil; maintain fast boil on large
amount of food.
MEDIUM (6)—Saute and brown;
maintain slow boil on large amount
of food.
(2-3)–Cook after starting at HI;
cook with little water in covered pan.
~W—Steam rice, cereal; maintain
serving temperature of most foods.
N~E:
1. At HI or MEDIUM HI (8-9),
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At LOW or (2-3), melt
chocolate, butter on small unit.
I
This control allows you to pre-select
the desired temperature. To turn
the element ON,
push in and turn
clockwise. You will feel a “click”
at the “off” position and at the
“boil” position.
The automatic element senses the
temperature of the cooking utensil
and regulates it according to the
setting selected. Only one setting is
necessa~ for each method-frying,
simmering, etc.
When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
minimum the element begins on
full power until the selected heat
setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
without scorching or burning. Food
may dehydrate if left on but the heat
sensing device will not let the food
or pan overheat beyond the setting.
Cooktop temperatures increase
with the number of elements that
are on. With 3 or 4 elements turned
on, surface temperatures are high
and care should be exercised when
touching the cooktop.
Step 1:
Grasp control knob and
push in.
I
t
c
/
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotited
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
coo- mps
Aluminum cookware conducts heat
faster than other metis. Cast iron
and coated cast iron cookware is
slow to absorb heat, but generally
cooks evedy at LOW or MEDIUM
settings.
Steel pans may cook unevedy if not
combined with other
metis. Flat
ground
Pyroceram@ saucepans or
skillets coated on the bottom with
aluminum cook evedy. Glass
saucepans should be used
ordy as
the manufacturer describes. Do not
use a wire trivet or any other kind of
heat-retarding pad between the
cookware and the element.
8

To receive maximum
performance from your
solid disk element
● For cooking, the use of appropriate
cookware is important.
c Good pans have thick, flat bottoms
which absorb the heat from the
element. The thick, flat bottom
provides good heat distribution
from the element to the food. This
cooking process requires
little
water, fat or electricity.
● Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the element. The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
water.
. Pans with uneven bottoms are
not suitable.
. . . .
. . . .
. . . ..
. . .
Q
.
. . ..
. .
. . . . . . . .
. . . . . . . .
. . . . . . . .
.::% ::.
.:=:.
.*O* .:::.
. . . .
. . .
. . . .
.
.
. .
. . . .
.::.
. Don’t use pans with rounded
bottoms. They don’t have enough
contact with the solid disk element
to cook properly.
● Use pans of the correct diameter
only. They should be slightly larger
than the solid disk element so
spillovers will flow onto the
cooktop and not bake onto the
element. A damp cloth is sufficient
to remove the spill. Pans should not
overhang more than 1 inch beyond
the element.
. . . .
. . . .
D
. .
. . . . .
. . .
.
. . .
.
. . .
.
. . . .: ::.
. . . .
.
. . . . . . .
. . . . . . . .
.:;~~~j:;.
%f. .:::. .::::.
. . . .
● To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted and spillage can
flow onto the solid disk element.
. . . .
Q
. . . .
.
. ..
. . .
.
. . .
.
. . ..
.
.
. . ..
. . .
. . . . . . . .
. . . . . . . .
. . . . . . . .
. . . . . . . .
. . . . . . . .
.
. . . . .
. . . .
. . . . . .
.
. . . . . . .
. . . . . . . .
.
. . .
.
. . ..
. . .
● Place only dry pans on the solid
disk element. Do not place lids on
the element, particularly wet lids.
e
. .. .. .
...:-.
. .. .. ..
.. .
,...:,
.::....
. . . . .
.
.. .. ..
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.... :,
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.
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....; ,
;...
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.,.,
● Special cooking procedures that
require specific cooking utensils,
such as woks, pressure cookers,
deep fat fryers, etc., must have flat
bottoms, be the correct size and
covered, if applicable to cooking
process, as identified earlier in
this section.
m
.-.
... ,
:..
!.,
.:.:.
,... . . . .
. . . . .
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..:....::.
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...:
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. . . . . . . . .
● Except in pressure cooking
with water and water bath canning,
canning pots should not extend more
than 1 inch beyond the surface of a
solid disk element and should have
flat bottoms. When canning pots do
not meet this description, the use of
the HI heat setting causes excessive
heat buildup and may result in
damage to the cooktop. See “Home
Canning Tips” section for further
information.
To check how a pan will
perform on a solid disk
element:
1. Put 1 inch of water into
the pan,
2. Bring water to a boil and
observe the pattern of the
bubbles as the water comes
to a boil.
3. A uniform pattern of bubbles
across the bottom of the pan
confirms a good heat transfer
and a good pot.
4. Bubbles localized in only a
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
and an unsuitable pot.
9

Surface Cooking (continued)
Questiom & Amwers
Q. May I can foods and preserves
on my solid disk elements?
A. Yes, but only use containers
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of solid disk element. Since
canning generates large amounts
of steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units. Follow our recommendations
in the Home Canning Tips section.
Q. Why does the solid disk
element smoke when I first
turn it on?
A. This initial harmless nontoxic
smoking is both normal and
necessary. A rust preventative
is applied to each element at the
factory. When the unit is turned on
for the first time, the coating will
burn off the element areas. This
takes approximately five minutes
and should be done without any
pans on the element. Otherwise,
the coating will stick to the pan.
Q. Why is the cooktop hot to
the touch?
A. More heat is transferred to the
cooktop by the solid disk elements
than by conventional coils because
the elements are clamped securely
to the
coohop. This, of course,
eliminates
spillovers from getting
inside the cooktop chassis. The
secret to keeping the cooktop
comfortably cooler is to turn the
cooktop on only after the cookware
and its contents are placed on the
element. More heat will then be
transferred to the cookware and the
food rather than the cooktop. The
cooktop temperature will not cause
damage to the cabinets, countertops
or cookware.
Q.
Why am I overcooking my
food with the new solid disk
elements?
A. The solid disk elements are
very energy-efficient and retain
heat much longer than the
coil
elements. Food will boil or fry
three to five minutes after the
controls are turned off. We
recommend that you begin cooking
at lower settings than you have in
the past and gradually increase or
decrease heat as desired. The
energy savings are significant.
Q. Why does it take a long time
to cook my food?
A. It doesn’t. The extra time it
takes compared to the conventional
coil element is measured in seconds,
not minutes. These few seconds are
due to the greater mass of the element.
If the food is cooking slowly, it is
because the po~ and pans are warped
or have an uneven bottom surface.
If flat bottom pots and pans are
used, cooking performance of the
solid disk element closely parallels
that of the coil element with less
energy consumption.
Q. Can I use special cooking
equipment, like an oriental wok,
on my solid disk elements?
A. Cookware without flat surfaces
is not recommended. The life of
your solid disk elements can be
shortened and the range cooktop
can be damaged from the high heat
needed for this type of cooking.
Q. Why is the porcelain finish on
my containers coming o~
A. If you select a heat setting
higher than required for the
container material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
10

Home Canni~ ~ps
Canning should be done on
surface uniti only.
In surface cooking, the use of
cookware extending more than
l-inch beyond edge of cooking
element’s trim ring is not
recommended. However, when
canning with water-bath or
pressure canner, larger-diameter
cookware may be used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding the cooking element.
HOWEVER, DO N~ USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
Pm FOR FRYING OR BOILING
FOODS
~HER THAN WATER.
Most syrup or sauce mixtures—and
all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding heating units.
Observe FollowiW PoinK
in Canni~
1. Be sure the canner fits over the
center of the cooking element. If
your range or its location does not
allow the canner to be centered on
the cooking element, use smaller-
diameter canners for good canning
results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
solid disk element and take too
long to boil water.
RIGHT
WONG
3. When canning, use recipes and
~rocedures from reuutable sources.
Reliable recipes an~ procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
N~E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities of
water.
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and that the jars are
sealed completely. When canning
foods in a water bath canner, a
gentle but steady boil must be
maintained continuously for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously for the required
time.
Solid disk
elemenfi heat up and
cool down more slowly than
other conventional
elemenk.
Because of this difference, after
you have adjusted the controls it
is very
importint to make sure
the prescribed boil or pressure
levels are
main~ined for the
required time.
The solid disk elements have
temperature limiters that help
prevent damage to the cooktop.
If the bottom of your canner is
not flat, the solid disk element
can overheat, triggering the
temperature limiters to turn the
unit off for a time. This will stop
the boil or reduce the pressure
in the canner.
Since you must make sure to
process the canning jars for
the prescribed time, with no
interruption in processing time,
you cannot can on solid disk
elementi if the bottom of your
canner is not flat enough.
11

Surface Cooking Guide
Su~ested Heat SettiWs
Regular Element
Food
Start at Setting Complete at Setting
Sensi-TempTM Element
Beverages
Cocoa 3-4—heat milk. Cover. LOW—firrish heating. Bring to a boil at 250. Heat milk at 200.
Coffee
Percolator-type
Breads
French Toast,
Pancakes,
Grilled Sandwich
HI—bring water to perk LOW—maintain gentle but
steady perk. Place coffee in basket and water in pot. To perk, set at 275. To keep hot, set at 175.
7–preheat skillet 4-8
minutes.
7—finish cooking, Preheat skillet 4 to 5 minutes at 350-450,
add food.
LOW—allow about 5 to 10
minutes to melt.
Butter
WARM—allow about 5 to 10 minutes
to melt.
Cereals
Cornmeal, Grits,
Oatmeal HI—cover, bring water to a boil.
LOW-2—add cerealand
finish timing according to
package directions.
Bring water to a boil at 225, add cereal and
time according to package directions.
Meat, Fish, Poultry
Bacon
Sausage Patties
Swiss Steak,
Pot Roast, braised
HI—cook until just starting
to sizzle. 7-8—finish cooking. Cook on 350-425.
HI—melt fat, then 4-5 to
brown. Add liquid. 2-3—simmer until tender, covered.
2-3—cook until tender.
Brown meat on 350, then switch to
175 to
200, simmer until tender.
Brown chicken on 400, switch to 200 to
finish cooking.
Chicken, fried
HI—melt fat, then 4-5 to
brown chicken, cover.
Chicken, Shrimp
Deep-fried
Lamb Chops,
Hamburgers,
Link Sausage, pan-fried
Thin Steaks
HI—heat oil, 5 to HI—maintain
temperature.
6-7—brown meat and cook
to desired doneness.
425-475—to heat and maintain
temperature.
Preheat skillet and cook on 300-400.
HI—preheat skillet, then
grease lightly.
Preheat skillet and cook on 425-475.
475—bring a large amount of water to boil,
then switch to 200-350 simmer.
2-3—covered, cook
until
fork tender. (Water should
slowly boil. ) For very large
amounts MED heat may be
needed.
Stewed Chicken,
Corned Beef,
Tongue,
etc.—
Simmering
Pastas
Macaroni,
Noodles,
Spaghetti
HI—bring liquid to
steaming.
HI—bring salted water to
a boil in a covered utensil,
add pasta slowly so boiling
does not stop.
8-9–mairrtain a rolling boil,
cook until tender. For large
amounts, HI may be needed
to keep water at rolling
boil
throughout entire cooking
time.
475—bring a large amount of water to boil,
add pasta and cook
on 350.
Popcorn
HI—heat, until popcorn
starts to pop. 3-4—finish popping. 3W—Place
oil and popcorn in pan, cover
and cook until it stops popping.
12

Suggested Heat Settings
Regular Element
I
Food Start at Setting
I
Complete at Setting
Sensi-Temp’M Element
Rice
HI–cover, bring water to
a boil. 2-cover, finish timing according to package
directions.
Add rice to water, cover, cook on
200
according to package directions.
Chocolate 2—allow about 10 to 15
minutes to melt through,
stir to smooth.
WARM-175—allow about 10 to 15 minutes to
melt through.
I
Desserts
Candy 3-4—cook.
I
Follow recipe.
I
Pudding and 3-4—cook according to
Pie Filling package directions. Place ingredients in pan and cook following package directions on 200.
Eggs
Cooked-in-Shell HI—cover eggs with cool
water, bring to a boil.
OFF–time accordingly,
for soft-cooked 3 to 4
minutes or hard-cooked
15 to 20 minutes.
Heat water on 200, cook 22 to 24 minutes.
I
Fried, Scrambled HI—melt butter, add e~s. LOW—stirring to desired Melt butter on 275, then add eggs.
doneness.
LOW—finishcooking. Heat water on 250, add eggs, cook 3 to 5
minutes.
Poached
HI–bring water to boil, add
eggs.
Sauces
HI—melt fat.
Soup, Stews HI—heat up liquid.
3-4—finish cooking.
I Melt fatandcookon 200.
LOW—simmer.
Heat and simmer on 200.
Vegetables
Fresh
HI–cover, bring salted
water to a boil. 3-4—cook 10-30 minutes, depending on tenderness of
vegetable.
3-4—cook according to time
on package.
Place fresh vegetables in pan with water,
cover and cook on 200.
Place frozen vegetables in pan with water,
cover and cook at 225.
3-4—cook until desired
tenderness is reached.
Preheat skillet and oil at 275, add food and
cook
until tender.
Heat oil and fry food at 425-475, use a
candy thermometer to monitor temperature.
I
Deep-Fat Frying HI—heat oil. 5-HI—maintain
temperature.
4-5—finish timing as Bring water to boil and cook at 225-250.
directed on package.
4-5—cook until desired Heat oil or melt butter on 200, then cook
doneness is reached.
vegetables to desired doneness.
I
In-Pouch HI—cover, bring water
to a boil.
Saute
HI—heat oil or melt butter;
add vegetables.
N~E: Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.
13

Automatic ~mer and Clock
The Automatic Timer and Clock on
your range are helpful devices that
serve several purposes.
To Set Clock
~ SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer will move
also, let knob out, turn the Timer
pointer to OFF.)
To Set Minute Timer
The Minute Timer has been
combined with the Range Clock.
Use it to time all your precise
cooking operations. You’ll
recognize the Minute Timer as the
pointer which is different in color
and shape than the Clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without
pushing in,
until pointer reaches
number of minutes you wish to time.
(Minutes are marked, up to 60, in
the center ring on the Clock.) At the
end of the set time, a buzzer sounds
to tell you time is up. Turn knob,
without pushing in, until pointer
reaches OFF and buzzer stops.
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at
the Stop Time set or you can set
both DELAY START and
S~P
dials to automatically start and stop
oven at a later time of day. It takes
the worry out of not being home
to
stirt or stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page 16.
Questions and Answers
Q. How can I use my Minute
Timer to make my surface
cooking easier?
A.
Your Minute Timer will help
time total cooking which includes
time to boil food and change ‘
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A.
Yes, if you wish to set the
DELAY START or STOP dials to
turn on and off at set times during
timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (DELAY START
and
S~P dials) are used with
TIME BAKE function only.
Q. Can I change the Clock while
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.
14

Using Your Oven
Before Using Your Oven
1. Look 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 oven interior. Look at
the shelves. Take a practice run at
removing and replacing them
properly, to give sure, sturdy
support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Controk
I
I
The controls for
le oven are
marked OVEN SET and OVEN
TEMP. The OVEN SET control has
settings for BAKE, TIME BAKE,
BROIL, CLEAN and OFF. When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.
The OVEN TEMP control maintains
the temperature you set, from
150°F. to BROIL (550°F.).
Oven Cycling Light
PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 10 minutes.
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
keep an eye on the indicator light
and put food in the oven promptly
after the light goes out.
Oven Interior Shelves
The shelves are designed with stop-
locks so that when placed correctly
on the shelf suppo~s, they (a) will-
stop before coming completely
from the oven, and (b)
will not tilt
when removing food from or
placing food on them.
1 1,
Shelf Positions
The oven has four shelf supports—
A (bottom), B, C and D (top).
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.
Oven Light
m
‘1
To remove shelf from the oven,
pull shelf toward you and tilt front
end upward. Be certain that shelf is Use the switch to turn the oven
cool before touching. light on and off.
To replace shelf in oven, place Switch is located on the range
shelf on shelf support so curve on backsplash to the left of the oven
shelf is pointing upward and toward
temp knob.
rear of oven. Tilt up front and push
shelf toward back of oven until it
goes past ridge on oven liner; lower
front of shelf and push to back
of oven.
The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on
with the oven unit(s) during cooking.
15

Bating
When cooking a food for the first
time in your new oven, use the time
given on recipes as a guide. Oven
thermostats may “drift” from the
factory setting over the years, and
5-to 10-minute differences in timing
between an old and new oven are not
unusual. You might think your new
oven is not performing correctly;
however, it has been set correctly at
the factory and is more likely to be
accurate than the oven it replaced.
How to Set Your Range
for Baking
1. Place food in oven, being sure to
leave about 1“ between pans and
oven walls for good circulation of
heat. Close oven door, and avoid
frequent door openings during
baking to prevent undesirable
results.
2. Turn OVEN SET knob to
BAKE and OVEN TEMP knob
to temperature on recipe or
Baking Guide.
3. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove foods.
How to ~me Bake
The oven timer controls are
designed to turn the oven on and
off automatically at specific times
you want baking to start and stop.
Your Time Bake options:
ti~te Start& Automtic Stop
Oven turns on right away and turns
off automatically at your preset
stop time.
Delayed Start & Stop. Oven
automatically turns on later at
your preset start time and turns
off at your preset stop time.
Remember when setting stop time
that time-baked foods will continue
cooking after the oven turns off.
How to Set Immediate
Start and Automatic Stop
Before beginning, make sure the
range clock shows the correct time
of day.
I
STOP DE LAY STAR1
\ 12 ,
I
1. To set Stop Time, push in knob
on
S~P dial and turn pointer to
time you want oven to turn off; for
example,
6:~. The DELAY START
dial should beat the same position
as the time of day on clock-.
I
2. Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to desired oven temperature;
for example,
250°F. The oven will
start immediately and will stop at
the time you have set.
16
How to Set Delayed Start
and Stop
1. To set Start Time, push in knob
on DELAY START dial and turn
pointer to time you want oven to
turn on; for example, 3:30.
STOP
OELAYSTA8T
, 12 ,
,.,”,O s,,
,$,
2. To set Stop Time, push in knob
on
S~P dial and turn pointer to
time you want oven to
~urn off; for
exam-pie,
6:00. This means your
recipe called for 21/2 hours of
baking time.
NOTE: Time on
S~P dial must be
later than time shown on range clock
and DELAY START dial.
3. Turn OVEN SET knob to TIME
BAKE. Turn OVEN TEMP knob to
250T. or recommended temperatu~.
Place food in oven, close the door
and the oven will be turned on and
off automatically at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
OVEN INDICA~R LIGHT at
TIME BAKE setting may work
differently than at BAKE setting.
Carefully recheck the steps given
above. If all operations are done as
explained, the oven will operate
as it should.

Baking Guide
1. Aluminum pans conduct heat
quickly, For most conventional
baking, light, shiny finishes generally
give best results because they
prevent overbrowning. Dull (satin-
finish) bottom surfaces of pans are
recommended for cake pans and
pie plates to be sure those areas
brown completely.
2. Dark or non-shiny finishes, 3. Open the oven door to check
glass and
Pyroceram@ cookware food as little as possible to prevent
often absorb heat, which may result uneven heating and to save energy.
in dry, crisp crusts. Rduce oven heat
25°F. if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
Oven
Time,
Food
Cordainer Temperature Minutes Comments
Bread
Biscuits ( ‘A-in. thick)
Shiny Cookie Sheet 4000-475°
15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time,
Coffee cake
Shiny Metal Pan witb satin-finish bottom 350°-4w0
20-30
Corn bread or muffins
Cast Iron or Glass 400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with satin-finish bottom 350”
45-55
Muffins Shiny Metal Muffin Pans 400°-4250 20-30 Decrease about 5 minutes for muffin
Popovers
Shiny Metal Muffin Pans 375°
45-60 mix, or bake at
450°F. for 25 minutes,
then at
350°F. for 10 to 15 minutes.
Quick loaf bread Metal or Glass Loaf Pans 350°-3750
45-60 Dark
mehl or glass give deepest
browning,
Yeast bread (2 loaves) Metal or Glass Loaf Pans
375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin
Pans 375’-425° 10-25
Sweet rolls Shiny Oblong or Muffin Pdns 3500-375°
20-30
Cakes
(without shortening)
Angel food
Aluminum Tube Pdn 325”-375° 30-55
Two-piece parr is cOrrvenient.
Jelly roll Metal Jelly Roll Pan 375”-400°
10-15
Line pan with waxed paper.
Sponge Metal or Ceramic Pan 325”-350° 45-60
Cakes
Burrdt cakes Metal or Ceramic Pan
325°-3500 45-65
Cupcakes Shiny
Mebl Muffin Pans 350°-3750 20-25 Paper liners produce more moist crusts.
Fruitcakes Metal
or Glass Loaf or Tube Parr 275”-300° 2-4 hrs. Use 300°F. for small or individual cakes.
Layer
Shiny Metal Parr with satin-finish bottom 350°-3750 20-35
Layer, chocolate Shiny
Metil Parr with satin-finish bottom 350°-3750 25-30
Loaf Metal or Glass Loaf Pans 350° 40-60
Cookies
Brownies Metal or Glass Pans
325”-350° 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet
350”-400”
10-20
Increase temperature 25°F. to 50°F.
Refrigerator Cookie Sheet 400°-4250 6-12
for more browning.
Rolled or sliced Cookie Sheet
375”-400°
7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pan 3000-400° 30-60
Custard Glass Custard Cups or Casserole
300°-3500
30-60 Reduce temperature to
300”F. for large
(set in pan of hot water) custard.
Puddings, Rice Glass Custard Cups or Casserole
325°
50-90 Cook bread or rice pudding with custard
and Custard base 80 to 90 minutes.
Pies
Frozen Foil Pan on Cookie Sheet 400”-425°
45-70 Large pies use
400”F. and increase time.
Meringue Spread to crust edges 320”-350°
15-25
To quickly brown meringue, use 400°F.
~
for 8 to 10 minutes.
One crust
Glass or Satin-finisb Metil
400°-4250 40-60
Custard fillings require lower
Two crust Glass or Satin-finish Metal 400”-425° 40-60 temperature, longer time.
Pastry shell Glass or Satin-finish Metal
450”
12-15
Miscellaneous
Baked potatoes Set on Oven Shelf 325”-400” 60-90 Increase time for large amount or size.
Scalloped dishes Glass or Metal Pan
325”-375°
30-60
souffles Glass 300”-3500
30-75
17

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really a baking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating the
oven is working properly.) Roasting
is easy; just follow these steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
I
I
I
Step4: Most meats continue to
cook slightly while standing,
afier
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes to allow
roast to firm up and make it easier to
carve. Internal temperature will rise
about 5° to
10°F.; to compensate for
temperature rise, if desired, remove
roast from oven at 5° to
10°F. less
than temperature on guide.
N~E: You may wish to use TIME
BAKE, as described on page 16, 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.
For frozen Roask
● Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions and Answers
Q. h it necessary to check for
donen= with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 lbs., cooked at 300°F. with
tiuccd time, check with thermometer
at half-hour intervals after half the
time has passed.
Q.
Why is my roast crumbling
when I try to carve it? -
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q.
Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes.
Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q.
Can I seal the sides of my foil
“tent” when roasting a turkey?
A.
Sealing the foil will steam the
meat.
bving it unsedd allows the
air to circulate and brown the meat.
Step3: Turn OVEN SET to BAKE
and OVEN
TEMP to 325°F. Small
poultry may be cooked at
375°F.
for best browning.
18

Roasting Guide
Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7
lbs. ) and
at A for larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff
poultry until
3. Remove fat and drippings as
necessary. Baste as desired.
4. Stinding time recommended
for roasts is 10 to 20 minutes to
allow roast to firm up and make it
easier to carve. Internal temperature
will rise about 5° to
10°F. To
just before roasting. Us; mea~
compensate for temperature rise, if
probe for more accurate doneness. desired, remove roast from oven
(Do not place probe in stuffing.) earlier than indicated.
5.
Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
Oven Approximate Roasting Time, Internal
nw
Temperature Doneness
in Minutes per Wund Temperature ‘F
Meat 3 to 5-lbs. 6 to 8-lbs.
Tender cuts; rib, high quality sirloin tip,
325° Rare: 24-30
18-22 130°-1400
rump or top round* Medium:
30-35 22-25 150°-1600
WellDone:
35-45 28-33 170°-1850
Lamb Leg or bone-in shoulder*
325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28
150°-1600
WellDone:
30-35 28-33 170”-185°
Veal shoulder, leg or loin*
325°
WellDone: 35-45
30-40
170°-1800
Wrk loin, rib or shoulder*
325°
WellDone: 35-45
30-40 170°-1800
Ham, precooked 325°
To Warm:
10 minutes per pound (any weight)
125°-1300
Under 10-lbs. 10 to 15-lbs.
Ham, raw 325° Well Done: 20-30
17-20 Iw”
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minu
tes per pound to times given above.
Wrsltry
3 to 5-lbs. Over 5-lbs.
Chicken or Duck
325” Well Done: 35-40 30-35
Chicken pieces
185°-1900
375”
Well Done: 35-40
185°-1900
10 to 15-lbs. Over K-lbs. Inthigh:
Turkey
325° Well Done: 20-25
15-20 185°-1900
19

Broiling
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 steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan. Always use rack so
fat drips into broiler pan; otherwise
juices may become hot enough to
catch fw.
SteD3: Wsition shelf on recommended
.
shelf position as su~esti in Broilin
Guide on opposite page.
Step 4: Leave the oven door ajar a
few inches (except when broiling
chicken). The door stays open by
itself, yet the proper temperature
is maintained in the oven.
Step 5: Turn both OVEN SET and
OVEN
TEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
Step 6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to
p~eferred
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,
and leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN ~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch
fire.
2. DO NOTplace a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
3. A sheet of aluminum foil maybe
used on floor of the oven under the
bake unit, if desired. BE CERTAIN
FOIL DOES
N~ ~UCH BAKE
UNIT. Aluminum foil used in this
way may slightly affect the browning
of some foods. Change foil when it
becomes soiled.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A.
Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven allowing
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes.
Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q.
Should I salt the meat before
broiling?
A. No.
Salt draws out the juices
and allows them to evaporate.
Always salt afier cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q.
Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the oven maybe 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 m~t from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
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