Hotpoint RGH846GEJ Installation instructions

!fiiioGhei!Mliiiirowave
Cooking Center
Contents
Aluminum Foil 5,7,25
Microwave Oven
IO-13 Use and Care of
Anti-Tip Bracket 3,8,9 Control Panel
10
Appliance Registration
2
Cooking by Temperature 13
Care and Cleaning
21-27
Cooking by Time
12
Features 9
Defrosting
11
Installation
8 Light Bulb
21
Leveling 8
Temperature Probe 13,21
Lift-Up Cooktop
25 Microwaving Tips
8
Lower Oven
15 Model and Serial Numbers 2
Air Adjustment
28 Precautions
3
Baking, Baking Guide
17, 18 Problem Solver 30,31
Broiling, Broiling Guide 20
Repair Service
31
Continuous-Cleaning Care 22
Safety Instructions
3-7
Control Settings
15, 16
Surface Cooking
14
Door Removal
23 Burners, Burner Grates 26,27
Light; Bulb Replacement 15, 25
Control Settings
14
Lighting Instructions
15
Cookware Tips
14
Oven Bottom Removal
24 Drip Pans 26,27
Preheating
17, 18
Flame Size
14
Roasting, Roasting Guide 19 Lighting Instructions
14
Shelves 15,24,27
Warranty Back Cover
Thermostat Adjustment
29
Timer and Clock 16 GE Answer Center”
Vent Duct
16
800.626.2000
gas model
RGH846GEJ
The electric output
of the microwave oven
in this cooking center
is 650 watts.
HmPolNT

Help us help you...
Before using your cooking
center, read this book
carefully.
It is intended to help you operate
and maintain your new cooking
center properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY40225
Write down the model and
serial numbers.
You’ll find them on a label located
in the burner box under the
cooktop. See page 9.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your cooking center. Before
sending in this card, please write
these numbers here:
Model Number
~erfil Number
Use these numbers in any
correspondence or service calls
concerning your cooking center.
Be sure your cooking
center is registered.
It is important that we, the
manufacturer, know the location of
your cooking center should a need
occur for adjustments.
Your supplier is responsible for
registering you as the owner.
Please check with your supplier to
be sure he has done so; also send in
your Consumer Product Ownership
Registration Card. If you move, or
if you are not the original purchaser
please write to us, stating model
and serial numbers.
This appliance
must be registered. Please be certain
that it is.
Write to:
Hotpoint
Range Product Service
Appliance Park
Louisville, KY40225
If you received a damaged
cooking center . . .
Immediately contact the dealer
(or builder) that sold you the
cooking center.
Save time and money.
Before you request service . . .
check the Problem Solver on pages
30 and 31. It lists causes of minor
operating problems that you can
. .
correct yourself.
All these things are normal with your microwave oven:
. Steam or vapor escaping from . Dull thumping sound while
around the door. oven is operating.
● Light reflection around door or
● Some TV-Radio interference
outer case. might be noticed while using your
● Dimming oven light and change
microwave oven. It’s similar to the
in blower sound may occur while interference caused by other small
operating at power levels other appliances and does not indicate a
than high. problem with your oven.
FOR YOUR SAFETY
If you smell gas:
1. Open windows.
2. Don’t touch
electrical switches:
I
3*
4.
● Don’t turn electric switches
Extinguish any
open flame.
Immediately call
your gas supplier.
I
on or off because sparks may
ignite the gas.
I
FOR YOUR SAFETY
Do not store or use
gasoline or other
flammable vapors and
liquids in the vicinity
of this or any other
appliance.
2

PRECAUTIONS
TO AVOID
POSSIBLE
EXPOSURE TO
EXCESSIVE
MICROWAVE
ENERGY
(a) Do Not Attempt to operate
this oven with the door open since
open-door operation can result in
harmful exposure to microwave
energy. It is important not to
defeat or tamper with the safety
interlocks.
(b) Do Not Place any object
between the oven front face and
the door or allow soil or cleaner
residue to accumulate on sealing
surfaces.
(c) Do Not Operate the oven
if it is damaged. It is particularly
important that the oven door close
properly and that there is no
damage to the:
(1) door (bent)
(2) hinges and latches (broken or
loosened)
(3) door seals and sealing surfaces.
(d) The oven Should Not be
adjusted or repaired by anyone except
properly qualified service personnel.
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT
SAFETY NOTICE
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to the state
to cause cancer and requires
businesses to warn customers
of potential exposure to such
substances.
Gas appliances can cause
minor exposure to three of these
substances, namely benzene,
formaldehyde and soot, caused
primarily by the incomplete
combustion of natural gas or LP
fuels. Properly adjusted burners,
indicated by a bluish rather than
a yellow flame, will minimize
incomplete combustion. Exposure
to these substances can be
minimized further by venting
with an open window or using
a ventilation fan or hood.
When You Get Your
Cooking Center
● Have the installer show you
the location of the cooking center
gas cut-off valve and how to shut
it off if necessary.
● Have your cooking center
installed and properly grounded
by a qualified installer,
in
accordance with the Installation
Instructions. Any adjustment and
service should be performed only
by qualified gas range installers
or service technicians.
s Plug your cooking center into
a 120-volt grounded outlet only.
Do not remove the round
grounding prong from the plug. If
in doubt about the grounding of
the home electrical system, it is
your personal responsibility and
obligation to have an ungrounded
outlet replaced with a properly-
grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extension cord with this appliance.
centers can
tip and injury
could result.
To prevent
accidental
tipping of the
cooking center,
attach it to
the floor by
installing the
ANTI-TIP bracket
supplied: To
check if the bracket is installed
and engaged properly, carefully
tip the cooking center forward to
check if the ANTI-TIP bracket is
engaged with the leveling legs.
If you pull the cooking center out
from the wall for any reason, make
sure the rear legs are returned to
their positions in the bracket when
you push the cooking center back.
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
● Be sure all packing materials
are removed from the cooking
center before operating it, to
prevent fire or smoke damage
should the packing material ignite
● Be sure your cooking center is
correctly adjusted by a qualified
service technician or installer
for the type of gas (Natural or
LP) on which it is to be used.
Your cooking center can be
converted for use on either type of
gas. See Installation Instructions.
● This cooking center is
specifically designed to heat or
cook food, and is not intended
for laboratory or industrial use.
● After prolonged use of
the lower oven, high floor
temperatures may result and
many floor coverings will not
withstand this kind of use.
Never install the cooking center
over vinyl tile or linoleum that
cannot withstand such type of
use. Never install it directly over
interior kitchen carpeting.
Using Your Cooking Center
● Don’t leave children alone or
unattended where a cooking
center is hot or in operation.
They could be seriously burned.
s Don’t allow anyone to climb,
stand or hang on the door,
drawer or cooktop. They could
damage the cooking center and
even tip it over causing severe
personal injury.
c CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
COOKING CENTER OR ON
THE COOKTOP-CHILDREN
CLIMBING ON THE COOKING
CENTER TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
● Let burner grates and other
surfaces cool before touching
them or leaving them where
children can reach them.
● Never wear loose fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with flame or
hot oven surfaces and may cause
severe burns.
● Never use your appliance for
warming or heating the room.
Prolonged use of the cooking
center without adequate ventilation
can be hazardous.
● Do not use water on grease
fires. Never pick up a flaming
pan. Turn off burner, then
smother flaming pan by covering
pan completely with well fitting
lid, cookie sheet or flat tray.
Flaming grease outside a pan can
be put out by covering with
baking soda or, if available, with
a multi-purpose dry chemical or
foam type fire extinguisher.
● Do not store flammable
materials in an oven or near the
cooktop.
● Do not let cooking grease or
other flammable materials
accumulate in or near the
cooking center.
c When cooking pork, follow the
directions exactly and always cook
the meat to an internal temperature
of at least 170”F. This assures that,
in the remote possibility that
trichina may be present in the
meat, it will be killed and meat
will be safe to eat.
Microwave Oven:
● Read and follow the specific
“PRECAUTIONS TO AVOID
POSSIBLE EXPOSURE TO
EXCESSIVE MICROWAVE
ENERGY” found on page 3.
● See door surface cleaning
instructions on page 21.
c To reduce the risk of fire in
the oven cavity:
–Do not overcook food.
Carefully attend appliance if
paper, plastic or other combustible
materials are placed inside the
oven to facilitate cooking.
—Remove wire twist-ties from
paper or plastic bags before
placing bags in oven.
—Do not use your microwave
oven to dry newspapers.
–Do not use recycled paper
products.
Recycled paper towels,
napkins and wax paper can contain
metal flecks which may cause
arcing or ignite. Paper products
containing nylon or nylon
filaments should be avoided,
as
they may also ignite.
4

–Do not pop popcorn in your
microwave oven unless in a
special microwave popcorn
accessory or unless you use
popcorn labeled for use in
microwave ovens,
–Do not overcook potatoes.
They could dehydrate and catch
fire, causing damage to your oven,
–Do not operate the oven while
empty to avoid damage to the
oven and the danger of fire.
If
by accident the oven should run
cmpty a minute or two, no harm
is done. However, try to avoid
operating the oven empty
at all
times-it saves energy and
prolongs I ife of the oven,
● If materials inside the oven
should ignite,
keep oven door
closed, turn oven off, and
disconnect the power cord, or
shut
oft’ power at the fuse or
circuit breaker panel.
● Some products such as whole
eggs and sealed containers—for
example, closed glass jars—may
explode and should not be heated
in this oven.
● Don’t defrost frozen
beverages
in narrow necked
bottles (especially carbonated
beverages). Even if the container
is opened, pressure can build up.
This can cause the container to
burst, resulting in injury.
● Use metal only as directed in
cookbook. Foil strips as used on
meat roasts are helpful when used
as shown in cookbook.
TV dinners maybe microwaved
in foil trays less than 3/4” high;
retnove top foil cover and return
tray to box. When using metal in
microwave oven,
keep metal at
least 1 inch away from sides of
oven.
● Cooking utensils may become
hot because of heat transferred
from the heated food. Pot holders
may be needed to handle the
utensil.
● Sometimes, the cooking tray
can become too hot to touch.
Be
careful touching the cooking tray
during and after cooking.
● Foods cooked in liquids (such
as pasta) may tend to boil over
more rapidly than foods
containing less moisture. Should
this occur, refer to page 21 for
instructions on how to clean the
inside of the oven.
● Thermometer—Do not use a
thermometer in food you are
microwaving unless the
thermometer is designed or
recommended for use in the
microwave oven.
● Remove the temperature
probe from the oven when not
in use.
If you leave the probe
inside the oven without inserting
it in food or liquid, and turn on
microwave energy, it can create
electrical arcing in the oven, and
damage oven
walls.
. Plastic utensils—Plastic
utensils designed for microwave
cooking are very useful, but
should be used carefully. Even
J
microwave plastic may not be as
tolerant of overcooking conditions
as are glass or ceramic materials
and may soften or char if subjected
to short periods of overcooking.
In longer exposures to overcooking,
the fbod and utensils could ignite.
For these reasons: 1) Use microwave
plastics only and use them in
strict compliance with the utensil
manufacturer’s recommendations.
2) Do not subject empty utensils
to microwaving. 3) Do not permit
children to use plastic utensils
without complete supervision.
● Boiling eggs is not
recommended in a microwave
oven. Pressure can build
up
inside egg yolk and may cause it
to burst, resulting in injury.
● Foods with unbroken outer
“skin”
such as potatoes,
sausages, tomatoes, apples,
chicken livers and other giblets,
and egg yolks (see previous
caution) should be pierced to
allow steam to escape during
cooking.
● ~~Boilable” cooking pouches
and tightly closed plastic bags
should be slit, pierced or vented
as directed in cookbook. If they
are not, plastic could burst during
or immediately after cooking,
possibly resulting in injury. Also,
plastic storage containers should
beat least partially uncovered
because they form a tight seal.
When cooking with containers
tightly covered with plastic wrap,
remove covering carefully and
direct steam away from hands and
face.
5

IMPOmmT SAFETY INSTRUCTIONS (continued)
● Avoid heating baby food in
glass jars, even without their lids;
especially meat and egg mixtures.
● Spontaneous boiling—Under
certain special circumstances,
liquids may start to boil during or
shortly after removal from the
microwave oven. To prevent burns
from splashing liquid, stir the
liquid briefly before removing the
container from the microwave
oven.
Surface Cooking
● Always use the LITE position
when igniting top burners and
make
sure the burners have ignited.
● Never leave surface burners
unattended at HI flame settings,
Boilover causes smoking and
greasy spillovers that may catch
on fire.
● Adjust top burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessive flame is hazardous.
● Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holdFrs come
near open flames when lifting
utensils. Do not use a towel or
other bulky cloth in place of a
pot holder.
● To minimize the possibility of
burns, ignition of flammable
materials, and spillage, turn the
cookware handles toward the side
or back of the cooktop without
extending over adjacent burners.
● Always turn surface burner
to OFF before removing utensil.
● Carefully watch foods being
fried at HI flame setting.
● Never block the vents (air
openings) of the cooking center.
They provide the air inlet and
outlet which is necessary for the
cooking center to operate
properly with correct combustion.
● Do not use a wok on the
cooking surface if the wok has a
round metal ring which is placed
over the burner grate to support
the wok. This ring acts as a heat
trap which may damage the
burner grate and burner head.
Also, it may cause the burner to
work improperly. This may cause
a carbon monoxide level above
that allowed by current standards,
resulting in a health hazard.
● Foods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
● Use least possible amount of
fat for effective shallow or
deep-
fat frying. Filling the pan too full
of fat can cause spillovers when
food is added.
● If a combination of oils or
fats will be used in frying,
stir
together before heating, or as
fats melt slowly.
● Always heat fat slowly, and
watch as it heats.
● Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
● Use proper pan size—Avoid
pans that are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoiding
boilovers
and spillovers, and large enough
to cover burner grate. This will
both save cleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on cooktop can ignite. Use
pans with handles that can be
easily grasped and remain cool.
● Use only glass cookware that
is recommended
for use on gas
burners.
● Keep all plastics away from
top burners.
. To avoid the possibility of a
burn, always be certain that the
controls for
all burners are at
OFF position and
all grates are
cool before attempting to
remove a grate.
● When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
● If cooking center is located
near a window, do not
use long
curtains which could blow over
the top burners and create a fire
hazard.
● If you smell gas, turn off the
gas to the range and call a qualified
service technician. Never use an
open flame to locate a leak.
6

Baking, Broiling and
Roasting
● Do not use oven for a storage
area.
● Stand away from the cooking
center when opening the door
of a hot oven. The hot air or
steam which escapes can cause
burns to hands, face and/or eyes.
c Keep oven free from grease
buildup.
● Place oven shelves in desired
position while oven is cool.
● Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
oven door or walls.
● Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
● Don’t use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the cooking center.
● When using cooking or
roasting bags in oven, follow
the manufacturer’s direction.
● Use only glass cookware that
is recommended
for use in gas
ovens.
● Always remove broiler pan
from the oven as soon as you
finish broiling. Grease left in the
pan can catch fire if oven is used
without removing the grease from
the broiler pan.
● When broiling, if meat is too
close to the flame, the fat may
ignite.
Trim excess fat to prevent
excessive flare-ups.
● Make sure broiler pan is in
place correctly to reduce the
possibility of grease fires.
● If you should have a grease
fire in the broiler pan, turn off
oven, and keep oven door closed
to contain fire until it burns out.
Cleaning Your Cooking
Center
● Clean only parts listed in this
Use and Care Book.
/
● Keep cooking center clean and
free of accumulations of grease
or spillovers which may ignite.
If You Need Service
● Read “The Problem Solver”
on pages 30 and 31 of this book.
● Don’t attempt to repair
or replace any part of your
cooking center unless it is
specifically recommended in
this book. All other servicing
should be referred to a qualified
technician.
SAVE THESE
INSTRUCTIONS
7

Microwaving Tips
. Make sure all cookware used in
your microwave oven is suitable tbr
microwaving. Most glass casseroles,
cooking dishes, measuring cups,
custard cups, pottery or china
dinnerware which does not have
metallic trim
or glaze with a metallic
sheen can be used. SOme cookware is
labeled “suitable for microwaving:’
It’ you are unsure, use this dish test:
Measure 1 cup water in a glass cup.
Place in oven on or beside dish.
Microwave 1-1 M minutes at High
(10). If water becomes hot, dish is
microwave safe. If dish heats, it
should not be used for microwaving.
● Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
● Some microwaved foods require
stirring, rotating, or rearranging.
Check your cookbook for specific
instructions.
Installing the
Cooking Center
Your cooking center, like so many
other household items, is heavy iind
can settle into soft floor coverings
such as cushioned vinyl or carpeting.
When moving the cooking center
on this type of flooring, use care.
Do not install the cooking center
over kitchen carpeting
unless you
place
an insulating pad or sheet of
l/4-inch-thick plywood between
the cooking center and carpeting.
When the floor covering ends at
the front of the cooking
cente~ the
area that the cooking center will
rest on should be built up with
plywood or similar material to the
same level or higher than the floor
covering. This will allow the
cooking center to be moved for
cleaning or servicing.
Leveling the
Cooking Center
Leveling legs are located on each
corner of the base
of the cooking
center.
Your cooking center must be Icvcl
in order to produce proper cooking
and baking results. After it is in
its final location, place a level
horizontally on
an oven shelf and
check the Ievelncss front to back
and side to side. Level the cooking
center by adjusting the leveling legs
Both of the rear leveling legs will
engage the ANTI-TIP bracket (allow
for some side to side adjustment).
Allow a minimum clearance of 1/8”
between the cooking center and the
leveling legs to permit installation
into the ANTI-TIP bracket.
● Steam builds up pressure in foods
which are tightly covered by a skin
or membrane. Pierce potatoes, egg
yolks and chicken livers to prevent
bursting.
8

Features of Your Cooking Center
1. Door Handle. Pull to open
d(x)r. E)(X)I- must be securely
latched Ii)r (wcn to opcrtitc,
2. Inside I)oor I,atch.
3. Window and Metal Shield.
Allows cooking” to bc viewed while
kping microwaves c(mlinul in [wcn.
4. oven light.
5. Removable Glass Tray. Must
:Ilways bc in place when opcrat ing
the oven.
6. Temperature Probe.
7. Receptacle fl)r Temperature
Probe.
K I)isplay and Touch Control
Panel.
9. Microwave oven Vent.
lo. Microwave Oven ON
& OIW
Buttons.
Il. Cooking Guide. Suggested
cooking times for many frequently
prepared foods.
12. Oven Set Knob.
13. oven Temp Knob.
14. Oven Vent.
15. oven Interior Light.
16. oven Light Switch.
Lets you
turn interior
oven light on, in tower
(wcn, dur-i ng cook ing when door is
Closed.
17. oven Shelves.
18.
19.
20.
21.
Oven Shelf Supports.
Removable oven Door.
Removable oven Bottom.
Broiler
Pan and I&k.
Model RGH846GEJ
22.
Cooktop Light.
28. Minute Timer.
23. Lif’t-Up (lmktop. 29. Digital Clock.
24. Model and Serial Numbers.
30. Automatic Oven Timer.
Located in burner box under
Times lower oven cooking
cooktop.
operations.
25. Surface Burner Controls.
31. Anti-Tip Bracket.
26. Surface Burners, Grates and
(See Installation Instructions)
Chrome Drip Pans.
27. (hoktop Light Switch.
.—

Features of Your Touch Control Panel
The touch control panel allows you to set the oven controls
electronically with the touch of a finger. It’s designed
to be
easy
to use and understand.
1. Display.
Individual bur light indicators show when the twcn
is in any of” the functions: Cook 1, Cook 2, Probe or Hold. The
digital numbers will show what power level
y(w have set us
WCII as the cooking time remaining after the oven s(~irts. The
word “End” will appeur when c(mking time is c(~n]plctcd.
2. Numher Fads. T(mch these ptids to enter n~icr(~wavc
cooking” time, fomi temperature or power lCVCI.
3. (hok 1 and (Xok 2. Microwave for a preset amount of’ time
using
power Ievcl 10 or change power level after sctt i ng t imc,
C(lok 1 and C(x)k 2 iIllow you to prcyram 2-stage ctx)kin: at
two different power levels. (See page 12. )
4. Power Level. Touch this ptid before entering another p(~wcr
Iwel number if you want to change from automatic power level
10 (“HI” 011 displuy) or power ICVCI 3 (Low, “30” 011 display)
Ii)r defrosting.
S. Start. After you progrtim the ~wcn, press the Start pad which
will
:ictually start the cooking cycle as well as the flow 01”
nlicrowavcs into the (wen. (ON button must be pressed. )
6. On. When yc)u press the ON button. the light inside the (wcn
w i II CX)IIIC on. Ybu ’1] hear a SI ight whirring sound-that”s the
air c irculut ion fan that rcmovcs excess mt)isturc from the twcn.
The c(~ntrol panel will be ready for you to progrum. The ON
button d(ms not start the flow of microwaves into the (wcn
cm it y.
7. lemp Cook. Use the temperature probe to cook with a
preset
tcnlpcrature. You cm program any tcmpcrtiturc frt~nl
1000” to 199°F. Zeros as well as 100 arc automatic. For setting ii
temperature such as 155, you would simply touch number pad
5 twice. Or k~r setting a temperature such as 160. ytm would
(~nly t(mch number pad 6. (See page 13. )
8. Clear. If you make an mm in programming. simply t(mch
the CLEAR pad and start over.
9. Off. When you’re finished cooking. press the OFF button.
The oven light and fan will shut off.
9-
0-
Q--
o--
43--
0---
--6
-c

Defrosting
The defrost function is designed
fiw speedy thawing of’ f’rozen f’ood
and is one of the great advantages
of” a nlicrowake (Nen.
● llnvcr Icvci 3 is rccon]nwrlclccl
Ii)r dcfrt~sl ing.
● SW \’OLl 1’ L’()()kb()()k h)l” dCfl”OSt 111~
help. -
‘l-t) Iwct)lllc bctlel acquainted With
the dcl’rest t’unct ion, dcfrosl t’r(mn
p(lrk ch(~ps h) ti)lltlwing the steps
below’.
step 1: ~]acc :1 l-lb. ptick:igc of
I’rozen cht)ps in the (wcn and
~’l{)sc door.”
Step 2. Jlish the ON button. oven
I
ighl and tin colnc on but no
]1] icrowalw cncr-gy is used until
ynr finish prtyrwmnirlg and
toLICh START.
Step 3: Schxt em-half of the tmrl
defrosting time rcconlmcndcd in
)r)Llr ~()(~kb()()k. For cxarnplc,
t(mch 4, () and () for 4 minutes.
Display shows “4:0()~’
Step 4: Tbuch POWER LEVEL
pad. Display shows “HI:’
Step 5: Touch number pad 3,
Display will show “30’” indictiting
low power level is set in the oven.
Low (30) is the recommended
power
level for defrosting.
Step 6: Tbuch START, Time cxmnts
clown on display. When cycle is
completed, the oven signuls and
“End” :ippcars on Lfispltiy. Tbuch
CI.EAR pd.
Step 7: Turn package (wer, close
door und repeat steps 3 through 5 to
set remaining ha] f’ of defrosting
time
and torr~h START.
Step 8: When you’re ail finished
defrosting, press the OF’F button.
Step 9: Open d(x~r, remove
pack~igc md scpar:itc chops to
finish defrosting.
Defrosting Tips
● Foods frozen in puper or plastic
can bc defrosted in the px-kage.
● For even defrosting, some t’oods
need to be broken up or separated
part
of the way through the
defrosting time.
● F’am i 1>-s izc, prc-piickagcd
fr(xn dinner-s can hc dcl’rostcd and
microw:iw c(NJkcd. 1 t’ (he to(xl is in
ti ti~i 1 ct)nt:l iner, transl ’er it to a
nlicrowmc-sut~ dish.
● Check your cookbook Ii)r other
dcf’resting tips.
Questions and Answers
Q. k$’hen I press START, I hear a
dull, thumping noist. M’hat is it’?
A. ‘1’his sound is norlnai. [t is
Ictting you knt)w (IIC twen is using u
p(wcr level lower th:in 10 (HI).
Q. Why don’t the defrosting
times in the cookbook seem right
fbr my; fhod?
A. C(mkbook times arc avcra:es.
Dcf’resting time c:m wrry ticcording
[o the tcmpcraturc in y(mr freezer.
Set your oven fi)r the time indicute(f
in your cookbook. If’ your ftmd is
still not completely
thawed tit the
cnci of’ that time, reset your {wcn
und ticijust the time accordingly.
Q. Should all foods be completely
thawed before cooking?
A. Some f’oods should not be
completely thawed befime cooking.
For example, fish
cooks so quickly
it is better
to begin cooking while it
is still SI ightly f%zen.
-
Q. Can 1 open the door during
defrosting to check on the
progress of my food?
A. Yes. You may open the door at
any time during microwaving. To
resume defrosting, close the door
tind press START. The oven begins
operating if time is
left on timer.
If
rmt, reset timer.
11

Cooking by Time
The time cooking f“eature allows
you to preset the cooking time.
The oven shuts off automatically.
Power level 10 (HI) is recornmencf(
t(w most cooking, but you may
change this fbr more cooking
[lcxibili[y. Scc your cookbook,
T() become better acquainted with
time c(x)king. make a cup of coffee
by ti)llc~wing the steps below.
Because automatic power level 10
is recommended [br this cup of’
coffee. there is no need to change
the power level. (It’ power level 10
:d
is no( appropriate, sce “HOW to
Change Power Level” below. )
Step 4: Touch START. Cook I time
counts
clown on display.
Step 5: When time is up, the oven
signals and “End” appears on
display.
Step 6: Press the OFF button.
Using the Cook 2 Feature
With the Cook 2 tkaturc, you can
SC ( two time cxmking functions
within one program. This would
be idail it” you desired to change
power levels during your c(x)king
Step 1: Fill a cup 2/3 full of water.
add I tcasmmn of instant coffee and
opcrat ions
stir to diss’olvc. Use a cup that has The
following is tin exwnp]c of
110
metal decoration and is
how to change power levels using
microwave safe (see “M icmwav ing
Cook 2.
Tips” on
page 8.) Place cup in oven
Step 1: Repeat Stem 1, 2 and 3.
Step 2: Thuch COOK 2.
Step
3: Set your time as in Step 3,
How to Change Power Level
A1’tcr setting cook time, touch
POWER LEVEL pad, then
touch desired number hr ncw
power level.
tep 4: Tbuch START.
Step 5: Cook 1 time counts down
on display.
Step 6: At the end of the first
programmed cook time, the next
selected
power level and the second
programmed
cook time, counting
Step 3: Select your time. Touch
&)~n, show on the display. -
1, 2 and O for a minute and 20
Step 7: When time is up, the oven
seconds. Display shows “1:20:’
signals and “End” appears on
display.
Step 8: Press the OFF button. The
oven,
light and fan shut off.
How to Use Microwave
Oven Timer to Time a
3-Minute Phone Call
1. Press ON button.
2. Touch number pads
3, () and ()
(for 3 minutes and no seconds).
3.
Touch POWER 1. EVf3L
pad and number pad O so that
microwave energy is not used
which could damage your
microwave oven.
4. ‘huch START. When the timer
reaches zero, oven will beep for 3
scc(mds and “End” will appear.
5.
Press OFF button.
Questions and Answers
Q. 1 set my oven fhr the time
called for in the recipe, but
at the
end of the time allowed, my food
wasn’t done. What happened’?
A. Since house power varies due
[0 tirnc or location. many recipes
give you a time range
to prevent
(wercooking. Set the oven for
minimum time, test the kmd for
dorwness. :ind cook your fired a
little ]ongcr, if ncccssary.
Q. I touched the number pads
and selected my power level. When
I touched START, however, my
oven didn’t come on. Why not?
A. The ON button must be touched
befbre setting the number pads or else
your oven will not begin cooking.
Q I want to cook on a power
level other than 10 (HI). What do
I need
to do?
A. Tb change the power level,
touch the POWER LEVEL pad .
“HI” appears on the display
panel.
Enter new number.
Q. Can I interrupt time cooking
function to check the food?
A. Yes. To resume cooking, simply
close the door and press the START
pad. The timer must be reset for
cooking to resume unless time is
remaining on timer.

Cooking by Temperature
Internal temperature is the best
test of’ doneness f’or many f’oods.
Use TEM P C(X3K (() cook” a
larict y of” l’()()ds to your desired
I’inisbcd Ii)od tcmpcruturc. The
C’()()k I :Ind C()()k 2 (imc cooking”
I’unctions arc prcf~rrcd Ii)r halters,
doughs. I’rxvcn Ii)(ds and tixxls
which :irc di 11’icult [() cook”
prccisel} with the prohc.
‘Ikll)pcraturc cooking” takes the
(~ll~sswor-k ollt of cook” i rig. The
.-
ovcn automat ical Iy switches to
FfOLD setting til’tcr rcachi ng the
pr-csct li)od tcrnperaturc, il’ 1400F.
or above. and mrinttii ns that
Icrnpcraturc fi)r” up to i~ hours (11-
un(il you touch the OFF button.
The Temperature Probe
Handle Cable
End
-
Sensor
The ternpcra[ut-c probe is a Ii)od
thcrmornctcr thiit gauges the
internal tcrnpcraturc 01” your ti)od:
it mus( be LIscd when using Tcrnp
[-(N)k. Tc) utilize yoLll” protw
properly, Ii)llow directions below.
Pl:lcc tender bccl’ roast on trivet in
rnicrow:wc-su[k dish. Insert probe
horizontally” into the center meaty
:Irea not touching bone or ttit. Make
sure the handle CIC)CS not touch the
Ii)od or top or sides of” the oven.
Cover with W:IX paper.
Pork or
Il:inl I-(MS(S need no trivet
Add [/~ CLIp wutcr to roast dish,
cover with plastic wrap.
Place
rmxt in oven with probe to
the right. Insert ctible end of probe
firmly into rcccptaclc on oven wall.
How to Temp Cook a Rolled
Beef Rib Roast to Medium
Step 1: lnscrt tcmpcraturc probe
and attach probe securely in oven
wall. Close the door.
Step 2: Touch TEMP COOK.
Indicator I ight :ippear-s under
PROBE and 100” shows on display,
Step 3: Touch 2 and 5 tbr 125°F.
125 shows on ciisphiy.
Step 4: Touch POWER LEVEL
pad. “HI” appears on displziy.
Step 5: Touch number pad 5.
Display will show 50 indicatirlg
nmtium power level is set in the
oven.
Step 6: Touch START.
Tcmpcraturc of the roast appears
on display. Tb check original
temperature setting touch TEMP
COOK
pad and tcmperatur-c will
reappear on
the display ti)r a few
seconds.
Step 7: When 125°F. is rcachwi,
the oven will sound and “Erld” will
appear on display.
Step 8: Remove probe and ti)od
t’rom the oven.
Note: Oven autonutic:illy swi(chcs
to HOLD setting and PROBE :md
HOLD indicator lights rcrlltiin on
when preset Ii)ocl tcrnpcr-~lturc is
1400F. or above.
Cooking Tips
● Use a lower power Icvel: it will
heat more evenly even though
rcqu i ri ng more t imc.
● Be su rc f’r(mn Iixxt has been
completely dct”rosted bcfi)rc inserting
probe. Probe may break ot’t” it’ used
in t’romn ti)ods.
● Cover ti)ocls loosely [i)r moisture
control” and qLI ick, even heating.
Questions and Answers
(). Are there any fimds I can’t
Temp Cook’?
A. Yes. Dclicatc butter icings. icc
crcm, i“rozcn wh ippcd toppings.
etc., sotlcn rapidly at warm
tcmpcruturcs. Batters. doughs md
t’rozcn foods” arc also ditlicult to
cook precisely with the probe. It’s
best to
use time cooking” ti)r these
Ii)ods.
Q. (h 1 leave my probe in the
oven if’ it’s not inserted in fired?
A. N(). it’ it touches the oven wall.
you may damage the oven.
13
—— —.—.—.

Surface Cooking
Automatic Ignition
Your surface burners are lighted
by electric ignition, eliminating
the
need for stunciing pilot lights with
constantly burning flames.
In case of a power outage, you can
I ight the surface burners on your
range with a match. Hold a 1 ighted
match to the burner, then turn the
knob to the LITE position. Use
extreme caution when 1 ighting
burners this way.
Surface burners in use when an
electrical power failure occurs will
continue to operate normally.
Surface Burner Controls
Knobs that turn the surface burners
on and off tire located on the lower
control
punel and are marked as to
which burners they control.
To Light a Surface Burner
Push the control knob in and turn
it to LITE. Y(JLI will hear a Iittlc
c1 icking noise-the sound of’ the
electric spark igniting the burner.
After the burner ignites, turn the
knob to
adjust the flame size.
● Check to bc sure the burner you
turned on is the one you want to use.
● Do not operate a burner for an
cxtendeci period of time without
cookware
on the grate. The finish
on the grate
may chip without
cookware to absorb the heat.
● Be sure the burners and grates ~ire
cool bcfbre you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on a gus burner
should
match the cookware you
are using.
I
I
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any
flame
Iargcr than the bottom of the
cookware is wasted and only serves
to heat the handles.
When using aluminum or
aluminum-clad stainless steel
pots and pans, adjust the flame so
the circle it makes is about 1/2 inch
smal]cr than the bottom of the
cookware.
When boiling, usc this same flame
size—1/2 inch
srnallcr than the
bottom of’ the cookware-no matter
what the cookware is made of. Foods
cook just as quickly at a gentle boil
as they do at a furious rolling boil.
A high boil creates steam and cooks
away moisture,
flavor and nutrition.
Avoid it except for the few cooking
processes which need a vigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware,
keep the flame down
lower—to about 1/2 the diameter
of the pan.
When frying in glass or ceramic
cookware, lower the flame even more.
Cooktop Light
A full-width fluorescent light in the
backsplash illuminates the cooktop.
Press and momentarily hold the
SURFACE LIGHT switch under the
upper control panel to turn the
light on und oft.
Top-of-Range Cookware
Aluminum: Mediunl-weight
cookware is recommended because it
heats quickly and evenly. Most
tixxis
brown evenly in an aluminum skillet.
Minerals in food and water will stain
but will not harm aluminum. A
quick scour with a soap-f’illcd w(ml
pad aflcr each use keeps aluminum
cookware looking shiny new. Use
saucepans with tight-fitting 1 ids for
cooking with minimum amounts
of water.
Cast Iron: If heated slowly, mmt
skillets
wil I give satisfactory results.
Enamelware: Under some
conditions, the enamel of some
cookware may melt. Follow cookware
manuiticturer’s recorlllllcndati(Jns
for cooking methods.
(jlass: There arc two types of glass
cookware-those for oven usc only
and those for top-of-range c(x)k i ng
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or (wcn
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to bc sure it can be USCd
on gas ranges.
Stainless Steel: This metal alone
has poor heating properties,
and is
usually combined with copper,
aluminum or other metals for
improved heat distribution.
Combination metal skillets usually
work satisfactorily
if they arc
used with medium heat as the
manufacturer recommends.
14

Using Your Oven
Automatic Ignition
The oven burner and broil
burner on vour range are lighted
by electric ignition. The oven and
broiler cannot be operated in the
event of a power f’ailure.
‘Ii) light the burners, turn the
OVEN TE3M P knob to the desired
kmlpcratL]rc. The burner should
ignltc within 60 seconds,
CAUTION: DO NOT MAKE ANY
ATTEMET TO OPERATE THE
ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL
POWER FAILURE. Resumption
of’ electrical power when OVEN
TEMP control is in any position
t)ther than OFF w il I result in
automat
ic ignition of the oven or
broiler burner and could cause
severe burns if,
at the time, you
were attempting to light the burner
with
a match.
An oven burner in use when an
electrical power failure occurs will
continue
to operate normally.
Before Using Your Oven
1. Look at the controls. Bc sure
you understand how to set them
properly.
2. Check the inside of the oven.
Look
at the shelves. Practice
rcmoving and replacing them
while the oven is coo].
3. Read the information and tips
on the following pages.
Oven Temperature Control
The OVEN TEMP control is
located to the right of the
Microwave
Tbuch Control panel.
The OVEN TEMP control
maintains the temperature you
set for normal oven operation as
WCII us for broiling.
For normal oven operation, turn
the knob to the desired temperature
which is marked in 25° increments.
It will normally tuke 30 to 60
seconds before the flame comes on.
After the oven reaches
the selected
temperature, the oven burner cycles
—off completely, then cm with
a
full tlanle—to keep the oven
temperature controlled.
Oven Light
The light comes on automatically
when the oven door is opened. Use
the switch under the upper control
panel to turn the light
on and off
when the door is closed.
Oven Shelves
The shelves are desigmxl with
stop-locks so when placed correctly
on the shelf supports, they will stop
bcf(~re coming completely out of
the oven and will not tilt when you
are removing food from them or
placing fired on them.
When placing cookware on
a shelf’,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then
s] ide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove
a shelf from the oven,
pull it out to the stop position, lift
up on front and pull out.
Shelf Positions
The oven has five shelf supports-
A (bottom), B, C, D and E (top). Shelf
positions for cooking are suggested
on Baking and Roasting pages.
4. Keep this book handy where you
can refer to it—especially during
the first few weeks of getting
acquainted with your oven.

Automatic Oven Timer and Clock
Oven Vent
Your oven is vented through ducts
at the rear 01’ the cooktop (SCC ptigc
9). DO not block these ducts when
c(mking in the oven-it is important
th:it the flow of hot air km the oven
and I’rcsh air to the oven burner be
uninterrupted. Avoid touch ing the
vent openings or nearby surfaces
during oven or broiler opcration-
they lll~y bcxwmc hot.
● Vent openings and nearby
surfaces may become hot. Do not
touch them.
● Handles of pots and pans on the
cooktop may become hot if left
too close to the vent.
● Do not leave plastic items on
the cooktop-they may melt if’
left too close to the vent.
Oven Moisture
As your oven heats up, the
temperature change of the air
in the oven may
cause water
droplets to form on the door
glass. Tb prcwmt this, open the
oven door for the first m inutc
of oven heat-up to let the moist
air
out.
Clock
To set the CIock, push in the ccntcr
knob of the Minute Timer and turn
the knob in either direction to set
the digitul clock numerals to the
correct time. (After setting the
c-lock, let
the knob out and turn the
M inutc Timer pointer
to OFF. )
Minute Timer
The Minute Timer is the Iargc dial
to the left of the digittil clock. CJSC
it to time all your precise cooking
operations, The Minute Timer knob
also changes the digital clock.
To
set the Minute Timer, turn the
center knob clockwise, )t’irhouf
pushi}?,~ it?, until the pointer
retiches the number of minutes
you want
to time (up to 60).
At the end of’ the set time, a
buzzer sounds to tell you time is
up. Turn the knob, }t’ith(n~t pushitlg
ill, until the pointer reaches OFF
and the buzzer stops.
Automatic Oven Timer
(for lower oven only)
This Timer will automatically start
and stop your lower oven for you.
Here’s what you do:
1. Make sure both your range clock
and the START dial show the correct
time of day.
3. Set the STOP control, Push in
and turn the STOP knob to the time
you wtint the oven to turn itself’ (if.
Note: There must be tit least a hall;
hour
dit’lkmncc between the START
and STOP dials for’ the uutomat ic
control to work.
4. Set the OVEN SET knob to
AUTOMATIC.
5. Set the OVEN TEMP knob to the
desired oven temperature.
The oven will turn itself on
irnmcdiatcly or at a later START
time that you set
if you SC( the
START control, operate
at the
temperature you selected and
turn itself’ off at the STOP time
YOU have set.
After oven operation is completed,
be sure
to turn the OVEN TEMP
knob
to OFF and the OVEN SET
knob
to the MANUAL setting
where it should be kept for nornud
oven Use.
2. Set the START control. Push in
and turn the START knob to the time
you want the oven to turn itself on.
(If you want it to start operating
immediately,
do not set the Start
time. )
16

Baking
How to Set Your Range
for Baking
2. Close own door. Turn OVEN
TEM P knob to desired tcmpcrtiturc.
Preheat fwcn h~r at least 15 minutes
ii’ preheat ing is necessary.
3. Place tixxl in oven on ccntcr
(JI’ shcl f. A IIOW tit least 2 inches
bet ween cd,gc of bakewtire and oven
wal I or ad jaccnt cookware.
11’ c(x)king on two shelves at the
same time, place shelves atx)u( 4
inches apart and stagger iimd on
ttlclll.
4. Check lid for doneness at
minimum time on recipe. Cook
longer if’ ntxmsury. Switch off
heat and rcmovc fbod.
Preheating
Preheat ing is very important when
using temperatures below
225°F.
and when baking hods such as
biscuits. cookies, cakts and other
p:ist rics.
P1-chc[ltlllg is not ncccssary when
roasting or for long-time cooking of’
whole lllGll S.
Shelf Positions
Most baking is done on the second
shclt’ position (B) from the bottom.
When baking three or fbur itcms,
usc two shelves positioned on the
second and [burth sets of supports
(B
& D) from bottom ofmwn.
Bake tmgcl food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
● Follow a tested rcc ipe and
measure the ingredients cw-cfull y.
If’ you are using a package mix.
Ii)llow label directions.
● If’ moisture is noticeable on the
front of the oven or on the black glass
door when first turning on the oven,
Ieove the oven door ajur f~n- a few
minutes or until the oven is warm.
● Do not open the oven door during
a baking operation-heat will
be lost
and the baking time might need t{)
bc extended. This coLIld cause poor”
baking results. If you must open the
door, open it parlially—only 3 or 4
inches—and
CIOSC it as quickly as
possible.
● Do not disturb the heat c irculat ion
in the oven with the usc of aluminum
foil. Iffoil is used, place u small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below
the fbod. Do not pltice
fi)il on the (wen bot[om.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
● Oven too full; avoid overcrowding.
● Edges of crust too thin.
. Incorrect baking temperature.
Bottom crust soggy and unbaked
s Allow crust and/or filling to COOI
sufficiently before filling pic shell.
● Filling may be too thin or juicy.
● F’illing allowed to stand in pie shell
before baking. (Fill pie shells and
buke immediately.)
● Ingredients and proper measuring
affect the quality of the crust. Use a
tested
recipe and good technique.
Make sure there arc no tiny holes or
tears in a bottom crust. “Patching”
a pie crust
could cause soaking.
Pie filling runs over
● Top and bottom crust not well
sealed together.
● Edges of pic crust not built up
high enough.
● Tbo much filling.
● Check size ofpie plate.
Pastry is tough; crust not flaky
c Too much handling.
. Fat
too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
.
Batter spread unevenly in pan.
● Oven shelves not level.
● Using warped pans.
● Incorrect pans im.
Cakes cracking on top
● Oven temperature too high.
● Batter too thick, follow rccipc
or exact package directions.
● Check for proper she] f’ position.
● Check pan size called [br in recipe.
● Improper m i x ing ofcake.
Cake falls
● Too much shortening, sugar or
liquid.
● Check Icavming agent, baking
powder or baking soda to assure
freshness. Make a habit
to note
expiration dates of puck[iged
in,gredicnts.
● Cake not baked long enough or
:it incorrect temperature.
● If adding oi I to a c[ike mix, make
certain the oil is the type and
amount specified.
Crust is hard
● Check temperatu r-e.
● Check shelf’ position
Cake has soggy layer or streaks
at bottom
● Underm ix ing ingredients.
● Shortening too soft for proper
creaming.
● Too much liquicf.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
● Check temperature.
● Check she] fposition.
● Follow baking instructions
carefully as given in reliable recipe
or cm convenience
food package.
. Flat cookie sheets will give
more
even baking results. Don’t overcrowd
foods on ii baking sheet.
● Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
.
Oven door not closed properly.
check gasket seal.
● Check shelf position.
17
—-

Baking Guide
1. Preheating is very important
when using temperatures below.
225°F’. and when baking foods
such
as biscuits, cookies, cakes
and other pastries. Preheat the
fncn [i)r :i[ Iemt IS minutes,
Pr-chcuting is not ncccsstiry when
r(mst ing or- li)r long-t inlc c()()~ i ng
of” whole rucals.
2. Aluminunl pans conduct heat
quickly. For
most cwnvcntional
bilking, light. shiny tinishcs give
hcst results because they help
prevent over-browning.” For best
browning results,
WC rccotnnwnd
dLIll bottom surfaces fi~r cake ptins
:inci pic pldtcs.
.3. D:irk or non-shiny” t’inishcs. also
gl:rss dn(j py rx)cc!rdnl”” cookwrc,”
~cncl-:ll I y absorh heat which nlay)
result in dry, crisp crusts. I&lucc
(wcn hc~lt 25°F. if’ I igh(cr crusts arc
dcsir-cd. Rapid browning of some
ti)ods cm k xhicvd by pr-chc~ltin:
cmt i r-on cookware.”
Shelr ()\l!Il ‘1’inlc.
pi~fjd
(’t){kwnrc. Pmirions ‘Ik,[lll)cl.:itllrc.s
Nlinut{,s
(’OUIIIICIIIS
IIrc:]d
1;1..(111s ( ‘! Ill. (Inch) Shit)! (“(x)hic Sheet B. (’ 400’” -475’
15.20
~.:l,,,,,.cl ,.,.l,.lY,.,.:,lC,I lhi.~{li(> t:ikc ? t!) J
(’(II Icc cahc
nlinutc~ lc~~ IIltlc.
ShIII! hfc{d Pim u ith
B, :1
350” -400”
20 30
w(lt]-t ’inish IM)I1(IIII
(’11!11 brc:d {)1 t])ul’1’ins (:IM rl-till 01 (;ki~~ P:lrl B 400’” .450
20 40 [’lLhL:l[ Cd\[ 111)11 1):111 !ill L’li. [1 Llll\[.
( iingcrhtc.d Shin> Mc(; II rzltl w ill] 1)
350 45
55
x![it]-t”inish ht~(({ln]
hlul’lins Shin> Metal Mul’1’in l~:(n~ .A [)
400’’425’” 2030”
Pop(wrs [) CC
I-L.:IW ithc>ut 3 ]Ilinutcs 1<~1 Illtll’t in tlli\.
I)ccp (i I:lSS ~11- C:IM rloll ( w H
375 45-(,()
01 hilhL :1[ ~~()’’t;. [ill ?f [ll!I]UtCS. (hL.11 ;1(
350’’ 1:. li}I 10 to [.$ l]linul~.s.
Qui ’.h lcM1’ l>rc:Id MCMI or (;1:1ss [.041” l’:ln\
B
350’’ -375”
45 ()() l)ark IIICLII (II :I:Is, git cs dL.cpL.\l
}’c:lsl Ill-cod [2 l(lo\’c\) Mckd ~)1 (;]:lSS r.():lt P:LII~ ,A. B
375’ ’.425’
45-()()
llr(I\\ ning.
Pl:iin rolls Shiny. ohltIng {II Mu I’I’111 I) ZItI\
Sv. ccl rolls A B
375” 425”
10-25 ]“,11 (hill I,ll]\. ShClf’ [) 111:1> hL (lSLCi
Shiny, ohlt)ng or Mull in P:IIIS B. A
350 ‘-375
20 30
1+}1 (hin trt}lls, Shcl 1“ B n)+ hc uxcl.
(’ilkc%
(
wi(ht)ul sh{>l-ltning)
Angci Iixd Alu]]]inul]l ‘[’uhc [Jan A325’
-375”
30.55 ‘[
’W’(I piL’L’L’ p;lll ih C’(lll\L.IliCI)[.
.rCll} roll Mcl:ll Jell} Roll rwl II 375’’-400’”
1015 r.illL. p:lll M I(h Wild p:lpl.
Sp(mgc Mc(:il t)r ~-cr:]l]]ic P: III A
3?5’’-350’”
45 .(,()
(’akcs
1]111111( L:lkCs MCUII t>r (’cr:l[)]ic Pun
A. B
.325’’-350
(’upc:lkcs 45.(,5
Shin! MWII Mu[’1’in Pans
I;rtli[c:lhc,
B
350’’.375’” 20-25
[?ipct I incrs ptnducc lll,llc ]ll~)is[ cru.ls.
Metal 01- (il:Iss L(uIt’ (11-
A. 11
275’ -300’’” 2-4
1)1.s. lJ\c 300’’1’.” :11)(1 SIIL’11’ B till \lll:lll (11
rllk Poll
indiiidu:ll c: Ikcs.
I .tly L.1 Shin) Mc(; II PLIII with
H
350’’-375’”
20-.35 I t“ Ixlh in: Iimt Id>cts USL
w[iml ’inish btll(lni
A.I\c~ B d r).
r .2i)cr. C +{ XIIILIIC
Shin> MWII P:in with 11
350’’-375” 25-30
wtimt”inish bt)ttt~n]
1.();11’ Metal or Glass LtM1’ P;IIIS
II
350’”
40-60”
{“ookies
Bl~wnics
MC(LI1 or (ilass Pans r~. c
325”-350’”
25-35 Bar
c{)okics I“r(llll tllix usc sumc [ill],.
r)l(lp C’(101.ic Sheet
B. (“
350’’-400’’ K)20
lISC Shell C’ :Ind inctcdw Iclllpcliltuw
25 ((1 500 F’. Ii)t- more hltwniny.
Rcl’lri:cr:ltol (’t)~lkic
Shccl B. c’
400’’-425’”
()- 12
k)llcd {)1 s] icccl
C’ot}kicSheet
B. [’
375’’-400’’”
7-12
F’ruits,
other Desserts
B;lkcd apples Glass (w Mctd Pans
A, n, [’ 350’’-400’’
30-60”
(’us(:ircl Glass CusLLrd Cups or
B
300( ’-350’’ 30-60” Wlucc lcmpcralurc t{) 300’’}:.” Ii)r Iiitgc
Caswrt)lc (set in pm of” hot WIICI)
Puddings. rice
Gluss C’ustard C’Lips or Bcus[arcl.
325”
50-90”
C(){A tmwl 01- rice pudding with CUS1:II-LI
ond cust:ird Camcrolc
tmsc X() ((190 minub
Pies
F’ltvcn R)il Pan (m C’tx)kic Shcc[ A
4000-425”” 45-70 [.:lrgc pies usc .!()()”F. and increase linw.
Meringue
Spread I(I crusl edges B
325”-350”
15-25 ‘ri) quickly hr(wn mclinguc use 400’’1;.” Ii)r
c, tcl I I minu[c, i.
[)nc crusl Glass or Satin-finish Mct:Il P~in
rWr(l ~IuN
A, B 4000-4250 45-60
CrLS(LIrd I“ill ings requite I(mcr tclllpct-alur,.
Glass tlr Satimt”inish MWII P~in
B
Pas(ry shell
4000-
4
250” 40-(,()
longer time.
Glass m Satin-t’inish Mctd Pm
Lr
450”
13-16
Misceliauwus
Baked p(w(m Set {m Own Shelf’ A, B, C“
3~50-4000°
$cIII{)PccI dishes
60-90”
rncrcdw (imc Ii)r Iargc ammrnt or si/c.
Glass or Metal Pan
A, B, C’
325”-375”
S(lut’flcs 30-60”
Glass Pan B
300”-350’’ 30-75
18

Roasting
Rtmstirtg is cooking” by dry heat.
Tcncfcr nlcat or poultry can be
r[)astccl uncovered in your oven.
Roasting tempertiturcs, which
should be low and steady. keep
spattering to a minimum. When
roasting. it is not ncccssary to scar,
bwte, cover, or add water t{) your
mc:tt. Roasting is easy, just ibllow
these Steps :
Step 1. Position (wcn shelf’~it
scc(~nd from bottom position (B)
ti}r sm:lll size roast (3 to 5 Ibs. ) and
at b(~ttonl position ( A ) for larger
I“():ists.
Roasting Guide
‘r} pc
Step 2: Check weight of’ roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
haste the meat. Select a pan as
close to the size of meat as possible,
(Broiler p:m with rack is a go(xf
pan k)r this. )
Step 3: Turn the OVEN TEMP
knob to desired tcmpcra(urc.
Check the Roasting Guicfc fi)r
tenlpcraturcs dnd approx itnatc
cook” i ng t inles.
(hen
‘lkmpcraturc
I)onc’nws
U: Ii-L:
Nlcdiut]l:
Wll I)(lnc:
RiIIc:
Mcdiul]l:
Well [) OIIL”
WellDone:
Well [h)nc:
‘Ii) W:lrnll:
well IX]nc:
Well lh)nc:
Wcil [l)nc:
Well l)~)nc:
Step 4: Most meats continue to
cook SI ightly while standing ufter
being rcmovcd l-mm the oven. For
rare or meci ium internal doneness,
you may wish to remove meat from
the oven just bef’m-c it is done if it is
to stand 10 to 20 minutes while yoLI
make grwy or attend to other kinds.
If’
no standing is planned. cook
meat to suggested temperature.
Frozen Roasts
Frozen masts of’ beef, pork,
Iumb, etc.. can be started without
thawing, but allow 15 to 25 minutes
pcr pound additionu] time (I5
minutes per pound
for roasts under
5 pounds, more
time for Iargcr
r(msts).
Thaw nl(~st f’rozcn poultry bet’orc
roast ing to ensure even doneness.
Some commercial
frozen poultry
can bc cooked successfully without
thawinx. Follow directions given
on
pac~cr’s label.
,ipproximatt l-hasting Time
in }linutm per l)ound
3 to 5-11)s.
6 to X-lhs.
~.~.jo
I 8-22
~().j~ ‘l?.
?y
-- -.
35.45
2X-3.?
2 I-25
20-23
25.30
24-2X
30-35 2X-33
35-45
30-40”
35-45 30-40”
18-?3 n]inu[cspet- Ih. (011) wci~ht )
[ndcr 1011)s. 10 to 15-lhs.
27-35 24-27
3 to S-ll)s.
owr 5 Ibs.
35-40 30-35
30-35
10 to I$lt)s.
owr 1511)s.
I
6-22 13-19
Intcrml
Ikmpcraturc “b’
1 30”- I.$()”
I 5(1”- 160 ‘
I 700
-
1 X5”
I 30”- 140’”
1 50”- I (,()”
170 ‘- I 85”
I 70”- I X()’
I 70”- I X()”
I 1 5“- 1
25”
I 70’”
I X5”- 190(
185”- 190’”
III thigh:
I X5”- I 90°
19
——.. .— —— —... ._
.—

Broiling
Broiling is cooking fbod by direct
hetit from above the t(md. Your
range has u convenient compartment
below the oven li)r broiling. It also
has a specially designed broiler pan
and ruck that allow dripping fat to
drain away from the kmis and bc
kept uway from the high heat of’
the gas flame.
Broiling Tips
● LJse tongs to turn meat over-
piercd meat loses juices. ● Steaks and chops should be
at
least 1 inch thick for best broiling
results. Pan broil thinner
ones.
!nd .Sidt
‘1’imc,
Ilinutw
1s1 Side
‘1’inw,
,Iinutv
Brnil
Position
II
B
Distance from the heat source may
bc changed by positioning the broiler
pan
and rack on one of three shelf’
positions in the broiler compartment-
A (bottom of’ broiler compitrtmcnt),
B (middle) and C (top).
k’()()d
chmnlents
nacon “? 11>. (iihou( x
Ihln \l ices)
Ilh. (4 [MIIL, S)
‘? l{) ‘/a in. thiuh
31,,
~) 10
3
78
Sp:icc LYcnl>. Llp 1( I x [MIIL’,
l:ikc :Ih[lul \illllL, [1[1 IL,.
(;rnund 11A’
Well lx)nc
tk’d’slcaks
fcllc
Mcdiunl
Well lh)nc
Both the oven and broiler
compartment doors should be
closed during broiling.
l-in. lllick
( 1- I ‘Y? Ihs. )
1 ‘Y-ill.
thick
(2-2 ‘/2 Ills. )
7
5.(,
8.()
()-7
12-1-1
I (V 1 x
StciIks Icss [hilt] I.ir. c~)ok
(hltn!gh hctilrc hnm nin:.
Pun I’t-ying is rccoln[ncndcd
Slilhtl I:lt
1)
10
I 3
10
1.$
25
K:irc
Mcdiul]l
Wtll I)onc
How to Broil
1. If meat has fit or gristle near the
edge, cut vertical slashes through
both
about 2 inches apart, but don’t
cut into meat. Wc recommend that
you trim fat
to prevent exccssivc
smoking, leaving a layer about
l/8-inch thick.
30-35
25-30
(’hicken 1450)
L?
3.5
2. Rcmove broiler pun and rack
from broiler compartment and
place food on rack.
l,ohstcr tails
(6 (() X-(l/.. LWll)
?-4
1)() mll
lurn
~)kcr.
3. Pull out drawer and position
broiler pan in compartrncnt. Placing
fi)Od closer to flame increases exterior
browning
of food,” but also increases
spattering and the possibility of fits
tind meat juices igniting.
k’ish
I -Ih. I“illc(s Ii [(1
‘X -in. (hick
5
lhrm slices (450<’)
Prccc)clkd
I-III. (hick
xx
4-5
().1?
J-7
10
4-6
1?- 14
Incrcxe Iilnes 5-I() nlirl. WI side
Ii)r 1 ‘Y-ire ttlick t)]- Il{mlc Lrltcd
Slxsh fill.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Note: Chicken and ham
are bmilcd at a lower setting in
order
to cook food through without
ovcrbrowning it.
Pork chops
Wll Ix)nc
2 ( ‘i in. J
2 ( l-itl. thlch).
ahou[ 1 lh.
10
13
lamh chops
blcdiunl
Well l)t)nc
Mdiunl
Well IX)nc
8
10
10
17
Sl:lsh I’:11
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods fbr
about one-half’ the total cooking
time, turn fbod, then continue to
cook to preferred doneness.
I Ih. pkg. ( lo)
B, c’
It’dcsitml. \plil samwgcs in 11:111
Icnglhwisc: (uI ]ntc) 5 ([) 6 in.
picccs.
6. Turn OVEN TEMP knob [o
OFF. Rcmove broiler pan from
compartment
and serve food
immediately. Leave pan outside
compartment to cool. 20