Hotpoint RB524P Installation guide

thebestfrom
How
toget
Contents useandcare
&htiflation
AluminumFoil 18
Anti-TipDevice 3,26,28
ApplianceRegistration 2
CanningTips ‘9
CareandCleaning 20-23
Clock/Timer 12
ConsumerServices 31
Energy-SavingTips 5cleanmodek
‘m52@
Features 6,7
InstallationInstructions~)
Leveling 5
ModelandSerialNumbers 2$B~25N
B525GN
m536N
B532GN
Oven 13–20
Baking,BakingGuide 14,15
Broiling,BroilingGuide 18–19
ContinuousCleaning 24
DoorRemoval 20
Light;BulbReplacement 13,20 Contiuom
Cleanmodels
m636N
M632GN
Roasting,RoastingGuide 16,17
ThermostatAdjustment 21
e
VentDuct 20
ProblemSolver 25
SafetyInstructions 3,4
SurfaceCooking 8-11
ControlSettings 8
CookwareTips 10,11
Warranty BackCover
GEAnswerCenter”
800.626.2000 --

Helpwhelpyou..,
It isintendedtohelpyouoperate
andmaintainyournewrange
properly.
Keepithandyformswersto your
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,w~te(include
yo~ phonenumber):
ConsumerAffairs
Hotpoint
ApplimcePark
Louisville,KY40225
Wfitedowrlthemodel
andSetidtimbers.
You’llfindkern onalabelonthe
frontoftherangebehindtheoven
door.
Thesenumbersarealsoon the
ConsumerProductOwnerstip
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
ModelNumber
SerialNumber
Usethesenumbersin any
correspondenceor servicecalls
concerningyourrange.
ChecktheProblemSolverinthe
backofthisboo~,It listscausesof
minoroperatingproblemsthatyou
can correctyourself.
If youneedservice..’
Toobtainservice,seethe
ConsumerServicespagein the
backofthisbook.
We’reproudofourserviceand
wantyouto bepleased.If forsome
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepsto followforfurtherhelp.
F~ST’,contactthepeoplewho
serviced-yourappliance.Explain
whyyouarenotpleased.In most
cases,thiswillsolvetheproblem.
NEXT,if youarestillnotpleased,
writeallthe details-including
yourphonenumber—to:
Manager,ConsumerRelations
Hotpoint
AppliancePark
Louisville,KY40225
FINALLY,if yourproblemis still
notresolved,write:
MajorApplimceConsumer
ActionPanel
20NorthWackerDrive
Chicago,~60606
2

——- —.—...—————
u
*iJsethisRppiisnceOH!Yforits
intendeduseasdescribedin
rhis rnan~]al.
sBesureyourapplianceis
properlyimtaliedand
grollndedbyaqualified
technicianinaccordancewiththe
providedinstallationinstructions.
eDongtattempt to repair or
replace anyparf ofyow range
Udessit isspeewlcaMy
recommendedin thisb~ok.All
otherservicing
shouldbe refeffed
to aqualifiedtechnician,
~Before performing any
service, DIscoNmcT Tw ‘-:
RANGE POWERSUPPLYAT
THEHOUSEHOLD
DISTRIBUTION
PANELBY
REMOVINGT~ FUSEOR
SwTC~G 0~ ~E .
CRCUITBREAKER.
WAWmG–AM ranges
cantipand
injurycould
resulLTo
prevent
accidental
tippingofthe
range,attachit
tothewalland
floorby
installingthe
Anti-Tipdevicesupplied(see
installationkstructions).To
checl<ifthedeviceis installed
andengagedproperly,remove
th~drawerandinspecttherear
leveIingleg.Makesureitfits
~ccllrelyinto the slotinthedevice.
Ifyoupulltherangeoutfromthe
11-211foranyreason,makesure
TIIerearlegisreturnedtoits
~~(~sitioninthedevicewhenyou
pushtherangeback.
‘CAUTION:ITEMSOF
INTEMST To CHILDREN
SHOULDNOTBEsToREl)
IN.CAB~ETSABQYEA
~
~~~E~R40NTm
BACKSPLASH’’OFA
M~GE-C~LDREN
‘cLmBmGONTW’MNGE
TowAchITEMS,COULD‘
BESERIOUSLYm~~~.
6Nevetiwgai
Ioos;mdttitig‘or .~
hangingga~efi’ts whileuSing”
theapptiance.Beka.refulwhen ,,
reachingforitemsstoredin ,
cabinetsoverthecaoktop.
Flammablematerialcouidbe
ignitedifbroughtincontactwith
hotheatingel:mentsandmay
causeseverebulms.
euse onlydry potholders—
moistordamppotholdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholders
touchhotheatingelements.
Donotuseatowelorother
bulkycloth.
~For your safety,neveruse
yourapplianceforwarmingor
heatingtheroom.
*Fiee]lhfiodandgreasefilters
clt?fin
to ~nainlaingoodventing
snd[0avoidgreasefires,
*Donotletcookinggrease
or i]therflammabitiIlla$erials
ilccy!mulateillflrnear
tll@raflge,
eDdnotIlsewat~ro-ngre~se
fil’es,
Never’pickupanaming
pan.Srnoth~rflamingpanon
surfaceunit‘bycoveringpan
completelywithwell~fittinglid,
cookiesheetorflattray.fla~ning
greaseoutsid~apancanbaput
outbycoveringwithba=~ngsoda
or,ifavailable,ahulti-purpose ‘
drychemical0[foam-typefire
extinguisher. ,,
~Donottouchheatitig‘blenlents~
orinteri~rsutiac&ofoven.These
surfacesmaybehotenoughto. ~‘
burneventhoughthdyaredarkin
color.DuringandafterVse,do
nottouch,orletclothingorother
fia~nmabletiaterialscontact
surfaceuni~s,-tiea~k~arby .
surfaceufitsor anyinteriorarea
oftheoven;allowsufficienttime
forcoolingfirst.
Potentiallyhotsurfacesinclude
thecooktopandareasfacingthe
cooktop,ovenventopeningand
surfacesneartheopening,and
crevicesaroundtheovendoor.
Remember:Theinsidesurfaceof
theovenmaybehotwhenthe
doorisopened.
~Men cookingpork9follow
thedi~ectionsexactlyandalways
cookthemeattoaninternal
temperatureofatleast170”F.
Thisassuresthat,intheremote
possibilitythattrichinamaybe
presentinthemeat,it willbe
killedandthemeatwillbe safe
toeat.
(coiztirluednext])ag(
—

---- —
.—-- —.—————————
.-._. -.-———
.. oven
.. @
$~~~~ ~~~y flmmrange When
[e-mail]
steaMlWhichescapes Can Callse
—. burnsto bands,face@Rd/or
eyes.
@~~~~~~~~~~nopened food
containers intheoven, Pr6ssure
cou~ldbuildupand the
containercouldburstycausing
an in,jwy.
e~~~p~~~~v~ntduct
Unobstmcted.
~Keep~ve~fr~efromgrease
buildup.
~p~a~eOVetishelfindesired
positionwhileoveniscoil, H
shelvesmustbehandledwhen
hot,donotletpotholdercontact
heatingunitsintheoven.’
~p~~~ng~ntshelftOtheshelf
stopisaconvenienceintifting
heavyfoods.It is alsoa
precautionagainstburnsfrom
touchinghotsurfacesofthe
dooror ovenwalls.
~when using cooking or
roastingbagsin oven,follow
themanufacturer’sdirections.
~Do~o~useyour oven to dry
newspapers.Ifoverheated,they
cancatchfire.
~~onot useyour oven fOra
storagearea.Itemsstoredinthe
ovencanignite.
A
surfacecookingUnits
*Use ~rope~ pan size-—This
applitinceise(i~lipped
withoneor
moresllrfaceLlnitsof different
size,Selectcookwarehavingflat
bottomslwgeenoughto CC)V~~
thesurfacetlnithtia$ing~lel~ent.
Theuseofundersizedcookware
willexposeaportionofthe
heatingelementtoclirectcontact
andmayresultinignitionof
clothing,Properrelationsilipof
cookwarotob~lrnerwillalso
illlproveefficiency.
~~eve~~eav~surfaceUni%
unattendedathighheatsettings”
Boilovercausessmokingand
greasyspilloversthatmaycatch
onfire.
~.Bes~~edrip pansand Vent
ductsarenotcoveredatidare
in place.Theirabsencedining
cookingcouiddamagerange
partsandwiring.
*~o~9tusea~~minurn
fOiltO .
Hnedrip ~ansoranywhere‘in
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamageto
therange.
eQn~y ce~tai~t~es OfgIass3
glass/cermic9earthenwareor
other glazedcontainersare
suitablefor range-topservice;
othersmaybreakbecauseofthe
suddenchangeintemperature.
(Seesectionon “Surface
Cooking”forsuggestions.)
*Tomillitize thepossibilityof
burns, ignitionofflammable
materials,andspillage,the
handleofacontainershouldbe
turnedtowardthecenterofthe
rangewithoutextendi~lgover
nearbysurfaceunits.
~Alwaysturn surfaceunit to
OFF beforeremoving
cookware.
e.
“-
—..—
..-
-,
~~oo~s fo~frying should be as
dry aspossiblec ~ro~~ on f~oz~~
foodsormoistureonfreshfoods
cancausehotfattobubb~eup
andoversidesofpan. a
4use ~it~~efatfor effective
shallowor deep”fatfrying.
Fillingthepan.toofulloffatcan
causespilloverswhenfoodis
added.
iIf a~o~~i~~tionOfOiiSOTf~tS
wiilbeusedinfrying9stir
togetherbeforeheating,orasfats
meltslowly.
OAlwaysheat f~~slowly,and
watchasitheats.
ouse deep fatthermometer
wheneverpossibleto prevent
overheatingfatbeyondthe
smokingpoint.
.-.7 ,—.
-

...__..___..__..,._,-— ——
carpethg. Whenmovinglherange
onthislyp8offlooring,LIse.care,
anditisrecommendedthatthese
simpleandinexpensive
instructionsbefollowed.
Therangeshouldbeinstalledona
sheetofplywood(orsimil<ar
material)asfollows:Whentlte
Boor coveringendsat thejront of
~herange, theareathattherange
will reston shouldbebuiltupwith
plywoodto thesamelevelor
higherthanthefloorcovering.
Thiswillallowtherangetobe
movedfor cleaningor servicing.
Forcompleteinstallation
informationseetheInstallation
hstructionsinthebackofthisbook.
Levehg the
Range
LevelingscrewsareIocatedon
eachco;nerofthebaseof the
range.Removethebottomdrawer
andyoucan leveltherangeon an
unevenfloorwiththeuseofa
nutdriver.
Toremove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insertgIidesat backof
drawerbeyondstopon range
glides.Liftdrawerif necessarytO
inserteasily.Letfrontof drawer
tiown,thenpushin to cIose.
Oneof therear levelingscrews
willengagetheAnti-Tipdevice
[;l]IOWfor sorrtesideto side.
:]djustment).Allowaminimum
cie~aranceof 1/8”betweentherange
:~ndthelevelingscrewthatisto be
instal]edintotheAnti-Tjpdevice.
~
Energy”savingTips
Silrfacecooking
*Llsecookware (31’mediumweigh~
a]uminum,withiight-fitting
covers,findflathottonlswhich
completelycov5rthehetitecl
portionof thesurf’aceunit.
~Cookfreshvegetableswitha
minimumamountofwaterina
coveredpan,
eWatchfoodswhenbringingthem
quicklytocookingtemperaturesat
highheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelyto lowestsettingthat
willkeepitcooking.
*Useresidualheatwithsurface
cookingwheneverpossible.For
example,whencookingeggsinthe
shell,bringwaterandeggsto boil,
thenturntoOFFpositionand
covercookwarewithlidto
completethecooking.
@Use correctheatforcookingtask:
HIGH—tostartcooking(iftime
allows,donotusehighheatto
start).
MEDHI-for quickbrowning.
MED—forslowfrying.
LO—tofinishcookingmost
quantities,simmer—doubleboiler
heat,andfor smallquantities.
@Whenboilingwaterforteaor
coffee,heatonlyamountneeded.
It is noteconomicaltoboila
containerfullof waterforoneor
twocups.
ovenc{~oliing
*Prehetitt)venonlywhen
necessary.Mos{foodswi!lcook
satisfidclorilywithoutpreheating,
yt]ufindpreheatingisnecessary,
watchtheindica~orlight,andpui
foodinovenpromptlyafterthe
lightgoesout,
oAlwaysturnovenOFFbefore
removingfoocl,
*Duringbaking,avoidfrequent
doorop~nings,KeepdoGropenas
shortatimeaspossibleif it is
opened,
oCookcompleteovenmeals
insteadofjustonefooditem,
Potatoes,othervegetablesand
somedessertswillcooktogether
withamain-dishcasserole,meat
loaf,chickenorroast.Choose
foodsthatcookatthesame
temperatureandinapproximately
thesametime.
*Useresidualheatintheoven
wheneverpossibletofinish
tooting casseroles,ovenmeals,
etc.Alsoaddrollsorprecooked
dessertsto warmoven,using
residualheatto warmthem.
5

----..-..........- —. .... ———.——..— ..—
4
*
.
\
(Note:not all doorshave windows)
1( -__..
---*k
—-
1
RB524P
RB525N
RB525GN
6
I

.———.——..... 1
!
2SurfaceUnitControls 8
9
>“ON”Indicator1.igbt/Lights 8
.. forSurfaceUnits
4OvenSetControl
5OvenTempControl
6OvenCyclingLight 13
7AutomaticOvenTimer, 12
ClockandMinuteTimer(onmodelssoequipped)
8SurfaceUnits,TrimRings/DripPans 20,21
9Anti-TipDevice 3,26,28
(SeeInstallationInstructions.)
10 OvenVentDuct 20
(Locatedunderrightrearsurfaceunit.)
11 OvenInteriorLight(Comesonautomaticallywhen. I20
dooris opened,)(onmodelssoequipped)
12 OvenLightSwitch(formodelswithovendoorwindow) 13
13 BroilUnit 20
14 BakeUnit(Maybe liftedgentlyfor wipingovenfloor.) 14
15 OvenShelf(numbermayvary) 13
—.
16 OvenShelfSupports 13
17 BroilerPanandRack 18
(onmodelssoequipped)
18 StorageDrawer(onmodelssoequipped) 20,23
I

..
.—-
“...—— —. fi.~?,,:.
—.
surfacecookingYvith
InfiniteHeatcontrols
Yoursurfaceunitsandcontrolsare
designedtogiveyo~~aninfinite
choiceofheatsettingsforsurface
unitcooking.
Atboth0~ andHIGHpositions,
thereisaslightnichesocontrol
“Clicks” at thosepositions;
“click”onHIGHmarksthe
highestsetting;thelowestsetting
isbetweenthewordsWARMand
0~. In aquietkitchenyoumay
hearslight“clicking”sounds
duringcooking,indicatingheat
settingsselectedarebeing
maintained.
Switchingheatsto highersettings
alwaysshowsaquickerchange
thanswitchingto lowersettings.
Howtoset thecontrols
LJep1:Graspcontrolknoband
pushin.(Knobappearancevaries.)
Step2: Turneitherclockwiseor
counterclockwisetodesired
heatsetting.
Controlmust be pushed in to set
only from OWFposition. When
control is in any position other
than 0FF9 it may be rotated
without pushing in.
Be sureyouturncontrolto 0~
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurface
urlitis on.
HIGH
{HI)
MED
HI
MED
Low
(Lo)
W.M
(WM)
NOTE:
for
Quickst,al+tforcooking;
bringwaterto boil.
Fastfry,panbr~il;
~naintainfastboilon
largeamountoffood.
Sauteandbrown;
maintainslowboilon
largeamountoffood.
Cookafterst~rtingat
HIGH;cookwithlittle
waterincoveredpan,
Steamrice,cereal;
maintainserving
temperatureofmostfoods.
1.AtHIGHandMEDHI,never
leavefoodunattended.Boilovers
causesmoting;greasyspillovers
maycatchfire.
2.AtLO, meltchocolateand
butteron smallunit.

.—
..-.__...._.——..”
instructionsandrecipesfor
preservingfoods.Bes~lre~anner
isilat-bot~onledandfitsoverthe
centerofyourCalrod@unit,Since
canninggenerateslmgeamo~lnts
ofsteam,hecarefulto avoidburns
fromsteamorheat.Canning
shouldonlybedoneon
surfaceunits.
Q. Can Icovernly drip pans
with foil?
A. No. Cleanasrecommendedin
CleaningGuide.
Q. Can iusespecialcookhag
equipnlellt,like811Orielltaiwok,
on any Stlrfaceunits?
A.Cookwarewithoutflatsllrfaces
isnotrecommended,‘Thelifeof
yoursurfaceunitcan{neshortened
andtherangetopcanbedamagecl
fromthehighneatneededfor!his
typeofcooking.
Q. Whyam Ix~otgetti]~gthe IIeat
A. Afterturningsurfaceunitoff
andmakingsureitis cool,checkto
makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.
Q*IWhydoesmycookware
tilt whenIJllficeii on the
Sl!rfilee unit?
A. Because thesurl’aceunitis not
flat,Mtikes~.lrethatthe“feet” on
yourCahofPunitsaresitting
tight~}iintherangetopindentation
andthereflectc~rringisflatonthe
rangesurface,
Q. Why is the porcelainfinish on
my cookwarecomingOm
A,IfyousetyourCalrod@unit
higherthanrequiredforthe
cookwarematerialandletthe
cookwaresittoolong,the~lnish
maysmoke,crack,pop,orburn
dependingonthecookwme.Also,a
cookingsmallamountsofdryfood,
—.. .
maydamagethefinish.
Home Cating ~ps
Canning should be cloneon
surface unik only.
Potsthatextendbeyondoneinch
ofcookingelement’strimringare
notrecommendedformostsurface
cooking.However,whencanning
withwater-bathor pressurecanner,
1arger-diameterpotsmaybe used.
Thisis becauseboilingwater
temperatures(evenunderpressure)
arenotharmfultocooktopsurfaces
surroundingthesurfaceunits.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
POTSFORFRY~G ORBOILING
FOODSOTHERTHANWATER.
Mostsyrupor saucemixtures—
andall typesoffrying—cookat
temperaturesmuchhighe~than
boiIingwaler.Suchtemperatures
couldeventuallyharmcooktop
surfacessurroundingsurfaceunits.
Obser!’eFolloting Pointi
in Caming
1.Besurethecannerfitsoverthe
centerofthesurfaceunit.Ifyour
rangeoritslocationdoesnotallow
thecannertobecenteredonthe
surfaceunit,usesmaller-diameter
potsfor goodcanningresults”
2. Flat-bottomedcannersmustbe
used.Do notusecannerswith
flangedorrippledbottoms(often
foundinenamelware)becausethey
don’tmakeenoughcontactwith
thesurfaceunitandtaketoolong
to boilwater.
MGHT WRONG
3.Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandprocedures
areavailablefromthe
manufacturerofyourcanner;
manufacturersof glassjars for
canning,suchasBallandKerr;
andtheUnitedStatesDepartment
of AgricultureExtensionService.
4. Rememberthatcanningis a
processthatgenerateslarge
amountsof steam.Toavoidburns
fromsteamor heat,becareful
whencanning.
NOTE:If yourrangeisbeing
operatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processtimewillbe shortenedby
(1)usingapressurecanner,and
(2) startingwithHOTtaPwaterfo~
fastestheatingof largequantities
of water.
c
.)
1

~:tiuk.?%’EPe“Yips 2,Toconservethemoslcooking 3.DeepFatFryingmTJCJno!overfill
energy,pansshouldbefhttonthe kcltle with !“:\ttht]t may spillover
1.Usemedium-orheavy--weight battorn,havestr~ightsidesand whenaddingfood.Frozenfoods
cookw~are.A1ulninutncookware tightfittinglids.Matchthesizeof b~bb]evigorously,Watchfoods
conductshealfasterthanother thesaucepantothesizeofthe frying at highte~mperaturesand
metals. Cast ironandcoatedcast surfacel~nit.Apanthatextends keeprangeandhoodcleanfrom
ironcookwareis slawto absorb morethananinchbeyondtheedge accumulfitedgrease.
heat,butgenerallycooksevenly ofthetrimringtrapsheatwhich
atloworrnedi~lmheatsettings. causesdiscolorationonchrome
Steelpans,rnaycookunevenlyif trimringsrangingfromblueto
——
notc~mbincdwithothermetals. darkgray.
~ections andSettings
to complete cooking _
Directions andSetting to Start
Cookina
Food
Cereal
CornmeaI,grits,
oatmeal
Cookware
Covered
Saucepan Cerealsbubbleandexptindas
theycook;useImgeenough
saucepanto preventboilover,
Milkboilsoverrapidly,W=
asboilingpointapproaches.
LO,thenaddcereal.Finishtiming
accordingtopackagedirections.
HIGH.Incoveredpanbring
watertoboilbeforeadding
cereal.
cocoa HIGH.Stirtogetherwateror MED,tocook1or2minutes
tocompletelyblendingredients.
Uncovered
Saucepan milkandcocoaingredients.
Bringjust toboil.
HIGH.Atfirstperk,switch
heattoLO. Percolate8to 10minutesfor
8cups,lessforfewercups.
LO,tomaintaingentlebut
steadyperk.
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
coffee
Eggs
Cookedinshell ~GH. Covereggswithcool LO,Cookonly3to4minutes
forsoftcooked;15minutesfor
hardcooked.
ContinuecookingatMEDHI
untilwhitesarejust set,about
3to5moreminutes.
LO,thenaddeggs.Whenbottoms
ofeggshavejustset,carefullyturn
overtocookotherside.
LO.Carefullyaddeggs.Cook
uncoveredabout5nnutes at
MEDHI.
MED.Addeggmixture.Cook,
stirringtodesireddoneness.
water.Coverpan,cookuntil
steaming.
MEDHIMeltbutter,addeggs
andcoverskillet.
HIGH.Meltbutter.
HIGH.Incoveredpanbringwate
toaboil.
HIGH.Heatbutteruntillight
goldenin color.
Ifyoudonotcoverskillet,
basteeggswithfattocook ---
topsevenly.
Friedsunny-sideUJ
Friedovereasy
Removecookedeggs
withslottedspoonor
pancaketurner.
Eggscontinueto setslightly
aftercooking.Foromelet,
donotstirlastfewminutes.
Whenset,foldinhalf.
Poached
Scrambledor
omelets
LO.Stiroccasionallyandcheck
forsticking. Freshfruit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedflwit:Usewateras
packagedirects.Timedepends
onwhetherfruithasbeen
presoaked.Ifnot,allowmore
timeforcooking.
~overed
~aucepan HIGH.Incoveredpanbringfruit
~ndwatertoboiI.
Fruits
Meats, Poultry
Braised:Potroasts
ofbeef,lamborveal;
porks{eaksandchops
HIGH.Meltfat,thenaddmeat.
SwitchtoMEDHItobrownmeat.
Addwaterorotherliquid.
LO.Simmeruntilforktender. Meatcanbe seasonedand
fIouredbeforeit is browned,
ifdesired,Liquidvariations
forflavorcouldbewine,fruitor
tomatojuice ormeatbroth.
Timing:Steaks1to 2inches:
1to2hours.Beefstew:2to 3
hours.Potroast:2fi to4hours.
~overed
,killet
ncovercd
killct Panfryingisbestforthin
steaksandchops.Ifrareis
desired,preheatskiiletbefore
addingmeat.
HIGH,Preheatskillet,thengrease
lightly. WEDHIorMED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Pan-fric~i:Tender
chops;thins[eaksup
to3/4inch;minute
s[enks;hamb[irgers:
franksandsausage;
thinfishfillets
.

-. -.. .——..
1
cookware comments
f~orcrispydrychicken,cover
only~fterswifching[o1.0
for10minutes.Uncoverand
cook,turningoccasionally
for10to20minutes.
HIGH,Meltfat,SwitchtoMED
kiItobrownchickeri, LO,Coverskilletand
cookuntiltender.
Uncoverlastfewminutes,
Yried Ckicken CoYered
Skillet
IUncovered
Skillet
!r Covered
Skillet
Pan-fried bacon HIGH.InGoldskillet,arrange
baconslices,Cookjust until
startingto sizzle.
HIGH,Meltfat,SwitchtoMED
tobrownslowly.
MEDHI,Cook,turnir~gover
usneeded. Amoreat!antion-freemethod
istnstart.~ndcookatMED.
LO,Coverandcaokuntilt?ncler, Meatmaybebreadedor
marinatedinstiJcebefore
frying,
Sauteed:Lesstende
thinsteaks(chuck,
round,etc.);liveu
thickorwholefish Addsaltorotherseasoning
beforecookingifmeathas
notbeensmokedor
otherwisecured.
Simmeredorstewe{
meat;chicken;come
beefismokedpork;
stewingbeefi
tongue;etc.
~Covered
:d DutchOven,
Kettleor
Lmge
Saucepan
HIGH.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
LO,Cookuntilforktender,
(Watershouldboilslowly.)For
verylargeloads,mediumheat
Imaybeneeded.
WARM.Allow10to 15minutes
tomeltthrough.Stirtosmooth. Whenmeltingmarshmallows,
addmilkorwater.
Melting chocolate,
butter,
nlmhinwows
~mall -
~ncovered
Saucepan.
Jse small
iutiaceunit
~kil]etor
Jriddle
—
Pancakes or
—- French toast Thickbattertakesslight.iy
longertime.Turnover
pancakeswhenbubbles
risetosurface.
MED~. Heatskillet8to
10minutes.Greaselightly. Cook2to3minutesperside.
WPask
Noodlesorspaghetti Uselargeenoughkettleto
preventboilover.Pasta
doublesinsizewhencooked.
;overed
.argeKettle
rPot
~GH. Incoveredkettle,bring
;altedwatertoaboil,uncover
indaddpastaslowlysoboiling
ioesnotstop,
MEDHI.Cookuncovered
untiltender.Forlargeamounts,
HIGHmaybeneededtokeepwate]
atrollingboilthroughoutentire
cookingtime.
Cookershouldjiggle2to 3
timesperminute.
Pressure Cooking Pressure
Cookeror
Canner
31GH.Heatuntilfirst
iggleis heard. MEDHIforfoodscooking 10minutesorless.MEDfor
foodsover10minutes.
Stirfrequentlytoprevent
stickin~,
Puddings, Sauces,
Candies, Frostings
Vegetables
Uncovered
Saucepan IIGH.Bringjust toboil. LO.Tofinishcooking.
MED.Cook1pound10to 30
ormoreminutes,depending
ontendernessofvegetable.
Uncoveredpanrequiresmore
waterandlongertime.
Fresh Covered
Saucepan IIGI-LMeasure1/2to 1inch
taterinsaucepan.Addsalt
ndpreparedvegetable.
Icoveredsaucepanbring
)boil.
[IGH.Measurewaterandsalt
sabove.Addfrozenblock LO.Cookaccordingto
timeonpackage. Breakuporstirasneeded
whilecooking.
Frozen Covered
Saucepan Iofvegetable.Incovered
saucepanbringtoaboil.
Sauteed:Onions; Uficovered
greenpeppers; Skillet
mushrooms;celery.etc.
[GH.Inskillet,meltfat. MED.Addvegetable.
Cookuntildesired
tendernessis reached.
Turnoverorstirvegetableas
necessaryforevenbrowning.
LO,Coverandcook
accordingtotime. Tripleinvolumeaftercooking,
TimeatWM.Rice:1cuprice
and2cupswater—25minutes
Grits:1CUPgrits and~CUPS
water40 minutes.
Rice and griti Covered
Saucepan IGH.Bringsakedwatertoaboil,
I
I

...— .. —..—---- .
Clockstyleonmodelssoet~uipped.
Tosetclock
TOSETTHECLOCK,pushthe
centerknobin andturntheclock
handsto thecorrecttime.(The
MinuteTimerpointerwillmove
also,letknobout,turntheTimer
pointertoOFF.)
~0 ~Q~~i~u~~ Timer
TheMinuteTimerhasbeen
combinedwiththerangeclock.
Useit to timeallyourprecise
cookingoperations.You’ll
recognizetheMinuteTimerasthe
pointerthatis differentin color
andshapefromtheclockhands.
TOSETTHEMINUTETIMER,
turnthe centerknob,without
pushingin,untilpointerreaches
numberof minutesyouwishto
time.(Minutesaremarked,up to
60,in thecenterring on theclock.)
Attheendof theset time,abuzzer
soundsto tellyoutimeis up.
TLlrnknob,without pushing in,
untilpointerreachesOFFand
buzzerstops.
TimeBakeuses
Autoilla$icTimer
Using,4utomaticTimer,youcan
TIMEBAKEwiththeovenstarting
immediatelyandtllr.ningoffatthe
StopTimesetorsetbothDELAY
START(somemodelsmaysay
START.)andSTOPdialsto
automaticallystcwtandstopoven
atalatertimeofday,It takesthe
worryoutofnotbeinghometo
startorstoptheoven.
SettingthedialsforTIMEBAKE
isexplainedin detailintheBaking
sectionofthisbook.
C1ockand Minute Timer
Clockstyleonmodelssoequipped.
Thismodelhasatimeof dayclock
andminutetimerbutdoesnothave
STARTandSTOPdialsneededfor
TIMEBAKEfunction.
.%.
,L—
...L~. -----
,- .-_> , .
. .
.——
—.
QuestionsandAnswers .
A.YourMinuteTimerwillhelp
timetotalcooking,whichincludes
timetoboilfoodandchange
ternp~ratures.Donotjudge
ccjokingtimebyvisiblestealn
only.Foodwillcookincovered
containerseventhoughyoucan’t
seeanysteam,
A. Yes,if youwishto setthe
DELAYSTART’orSTOPdialsto
turnon andoffatsettimesduring
timedfunctions.
Q. Can Iuse the Minute Timer
during oven cooking?
A.TheMinuteTimercanbeused
duringanycookingfunction.The
AutomaticTimers(DELAY
STARTandSTOPdials)areused
withTIMEBAKEfunctiononly.
Q. Can Ichange the clock while
I’m Time Cooking in the oven?
A. No.Theclockcannotbe
changedduringanyprogramthat
usestheoventimer.Youmust
eitherstopthoseprogramsor wait
untiltheyarefinishedbefore
changingtime.

youunderstandhowto set
themproperly.Readoverthe
directionsfortheAutomaticOven
Timer so yoLlunderstanditsuse
with[hec~ntro]s.
2.Checkoveninterior.Lookat
theshelves.Takeapractice
runatremovingandreplacing
the]nproperly,togivesure,
sturdysupport.
3.Readoverinformationandtips
thatfollow.
4.Keepthisbookhandyso you
canreferto it,especiallyduring
thefirstweeksofgetting
acquaintedwithyourrange.
oven controls
—
—
Thecontrolsfortheovenare
markedOVENSETandOVEN
TEMP.(Knobappearancevaries.)
OVENSEThassettingsfor
BAKE,TIMEBAKE(onmodels
soequipped),BROILandOFF.
Whenyouturntheknobto the
desiredsetting,theproperheating
unitsarethenactivatedforthat
operation.
OVENTEMPmaintainsthe
temperatureyouset,fromWARM
(150°F.)to BROIL(550°F.).
———
Tile OveiICyclingLightglows
untji the oven reaches yoLirselected
ten?perature, thengoesoffandon
withtl]eovenunitduringcooking.
PREHEATINGtheoven,evento
hightemperatilresettings,is
speedy—rarely more than about 10
minutes.
Preheattheovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
keepaneyeontheindicatorlight
andputfoodin theovenpromptly
afterlightgoesout.
oven Interiorshelves
Theshelvesaredesignedwith
stop-lockssothatwhenplaced
correctly ontheshelfsupports,
they(a)willstopbeforecoming
completelyfromtheoven,and(b)
willnot tilt whenremovingfood
fromor placingfoodonthem. I
Vlll I
TO ~MOVE shelvesfromthe
oven,pulltheshelftowardyou,tilt
frontendupwardandpulltheshelf
out.
TO REPLACE, placeshelfon
shelfsupportwith stop-locks
(curvedextensionundershelf)
facingup andtowardrearof
oven.Tiltup frontandpushshelf
towardbackof ovenuntilit goes
past “stop” ontheovenwall.
Thenlowerthefrontof shelf
andpush it allthewayback.
Theovenhasfourshelfsupports
markedA(bottom),B,CandD
(top),Shelfpositiopsforcooking
faoclaresuggestedonBaking,
RoastingandBroilingpag~s.
oven Light
(modelswith ovendoor Wimdow
Thelightcomesonautomatically
whenthedooris opened.On
modelswithovenwindowuse
switchtoturnlightonandoff
whendoorisclosed.
Switcilis locatedonfrontofdoor I

—.”
;:,, ‘-~-U ‘i foodfor the first+\:Ieil coQt.4i.5i
;imeirI~OUi new oven,u$etime
~~.enonreci~s asaguide.Oven
<nermostats.overaperiodofyears,
may‘“drift”fromthefactorysetting
andadifferenceintimingbetween
anpldandanewovenof5to10
minutesisnolunusual.Youmaybe
inclinedtothinkthatthenewovenis
netperfomlingcorrectly.Sinceyour
newovenhfisbeensetcorrectlyat
thefactoryitismorelikelytobe
accura~ethantheovenitreplaced.
Howto set Your Range
for Bating
Step 1:Placefoodin oven,being
certaintoleaveabout1inchof
spacebetweenpansandwallsof
ovenforgoodcirculationofheat.
Closeovendoor.Duringbaking,
avoidfrequentdooropeningsto
preventundesirableresults.
Step 2: TurnOVENSETknobto
BAKEandOVENTEMPknobto
temperatureonyourrecipeor on
theBakingGuide.
Step 3: Checkfoodfordonenessat
minimumtimeon yourrecipe,
Cooklongerifnecessary.Switch
offheatandremovefoods.
HowtoTimeBake
(On
modelswith this feature)
Theautomaticoventimercontrols
aredesignedto turntheovenon or
offautomaticallyyat specifictimes
thatyoLlset.
Hokvtoset Illlnlefiii?te
startandAutomaticSiop
NOTE:Beforebeginning,make
surethehandsoftherangeclock
showtheco~recttimeofdtiy.
ImmediateStallissimplysetting
oventostartbting nowandturn
offatalatertimeautomatically.
Remember,foodscontinuecooking
aftercontrolsareoff.
Step 1:TosetStopTime,pushin
knobonSTOPdialandturnpointer
totimeyouwantoventoturnofi,
forexample6:00.TheDELAY
ST~T dial(somemodelsmaysay
START)shouldbeat thesame
positionasthetimeofdayonclock.
Step 2: TurnOVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobtooventemperature,for
example250°F.Theovenwillstart
immediatelyandwillstopatthe
timeyouhaveset.
How to set Delay Stirt
and stop
DelayStartandStopis settingthe
oventimerto turntheovenon and
offautomaticallyat alatertime
thanthepresenttimeofday.
Step1:TosetStartTime,pushin
knobonDELAYSTARTdi~l
(somemodelsmaysaySTART)
andturnpointertotimeyouwant
oventoturnon,f~rexampl~3;30,
Step2:TosetStopTime,pushin
knobonSTOPdialandturn
pointertotimeyouwantovento
turnoff,forexample6:00.This
mem.syourrecipecalledfortwo
andone-halfhoursof bakingtime.
NOTE: TimeonSTOPdialmust
belaterthantimeshownonrange
cldckandDELAYSTARTdial.
Step 3: TurnOVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobto 250”F.orrecommended
temperature.
Placefoodin oven,closethedoor
andautomaticallytheovenwillbe
turnedon and offat thetimesyou
haveset.TurnOVENSETto OFF
andremovefoodfromoven.
Ovenindicatorlight(s)atME
BAKEsettingrrt~yworkdifferently
thantheydoatBAKEsetting.
Carefullyrecheckthestepsgiven
above.If alloperationsaredone
asexplained,ovenwilloperateas
it should.
.——
.*,

achieved-bypreheatingcast-iron
for cake pansandpieplates. cookware, saveenergy,opentheovendc)oras
littleaspossibleincheckingfood,
-.
shelf
Position oven
T9rnperature
—
400°-4750
350°-400”
400°-450”
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
‘rime,
MintItes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Food
Brei3d
Biscuits(X-in,thick)
Container
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlassPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
B,C
B,A
B
B
A,B
B
AB13
;::
C~~nned,refrigeratedbist;uitstake2to
4minuteslesstime,
Coffeecake
Preheatcast-ironpanforcrispcrust.
Cornbreadormuffins
Gingerbread
Decreaseabout5minutesformuffin
mix,orbakeat450”F.for25minutes,
thenat 350°F.for10to 15minutes.
Muffins
DeepGlassorCastIronCLIps
MetalorGlassLoafPans
MetalorGlassLoafPans
Popovers
Quickloafbread
Yeastbread(2loaves) Darkmetaforglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused,
Forthinrolls,ShelfBmavbeused.
Plainrolls
Sweetrolls ShinyOblongorF.fuffinPans ShinyOblongorMuffinPans
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
30-55
10-15
45-60
Two-piecepanis convenient,
Linepanwithwaxedpaper.
AluminumTubePan
MetalJellyRollPan
MetalorCeramicPan
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4hrs.
20-35
25-30
40-60
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoaforTubePan
ShinyMetalPanwith
$atin-finishbottom
A,B
B
A,B
B
B
B
Paperlinersproducemoistercrusts.
Use300°F.andShelfBforsmallor
individualcakes.
I
Layer I
Layer,chocolate ShinyMetalPanwith
satin-finishbottom
Loaf MetalorGlassLoafPans
Cookies
Brownies MetalorGlassPans
,Drop CookieSheet
Refrigerator CookieSheet
Rolledorsliced CookieSheet
Fruits,
Other Desserts
Bakedapples GlassorMetalPans
Custard GlassCustardCupsorCasserole
(set inpanofhotwater)
Puddings,rice GlassCustardCupsorCasserole
andcustard
Pies
Frozen FoilPanonCookieSheet
Meringlle Spreadtocrustedges
OJle crust GlassorSatin-finishMetalPan
Twocrust GlassorSatin-finishMetalPan
P~StJ~ shell GlassorSatin-finishMetalPan
Rlisce!!aneous
Bakedpotatoes Set011OVeJl shelf
Scallopeddishes GlassorNIetaIPan
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.25°F.
to50°F.formorebrowning.
B,C
B,C
;;:
4,B,C
B
I
‘i
30-60
30-60
50-90
350°-4000
300°-3500
325°
Reducetemp.to300°F.forlarge
custard,
Cookbreador ricepuddingwith
custardbase80to90minutes.
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
J~-15
Largepiesuse400°F.andmoretime.
Toquicklybrownmeringue,use400°F.
for8to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
60-90
30-60 Increasetimeforlargeramountor
size.

_—..-—... i-.
p~c]as:ingiscookingbydry heat.
Tei~4~~me~ttc:rpoultry can be
roasted urico~~eredin your
~ve~. ~oas[ing temperu[ures,
whichshot~ldbelowfindsteady,
keepspatteringto aminimum.
Whenroasting.it isnotnecessary
tosear,baste,coveroradd.waterto
yourmeat.
Roastingisreallyabaking
procedureusedformeats,
Therefore,ovencontrolsaresetto
hearaslightclickingsound, -
indicatingtheovenis working
properly.)Roastingiseasy;just
followthesesteps:
Step 1: Checkweightofmeat,and
place,fat-side-up,onroastingrack
in ashallowpan.(Broilerpanwith
rackis agoodpanforthis.)Line
broilerpanwithaluminumfoil
whenusingpanfor marinating>
cookingwithfruits,cooking
heavilycuredmeats,orforbasting
foodduringcooking.Avoid
spilIingthesematerialsonoven
lineror door.
Step 2: Placein ovenonshelf
inAor Bposition.Nopreheating
isnecessary.
Step 3: TurnOVENSETto BAKE
andOVENTEMPto 325*F.Small
poultrymaybecookedat375”F.
for bestbrowning.
I.-l
Step4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven,
Standingtimarecommendedfor
roasts1s10to 20 minutes,This
allowsroaststofirmupandmakes
themeasierto carve.Internal
temperaturewillriseabout5“to
10”F.If youwishtocompensate
fortemperatureincrease,remove
roastfromovenat5°to 10°F.less
thantemperate inguide.
NOTE: Youmaywishtouse
TIMEBAKE,asdescribedin the
Bakingsectionofthisbook,to turn
ovenonandoffautomatically.
Rememberthatfoodwillcontinue
to cookin thehotovenand
thereforeshouldberemovedwhen
thedesiredinternaltemperature
hasbeenreached.
For Frozen Roask
eFrozenroastsof beef,pork,lamb,
etc.,canbe startedwithout
thawing,butallow10to 25
minutesperpoundadditionaltime
(10minutesperpoundforroasts
under5pounds,allowmoretime
perpoundforlargerroasts).
eThawmostfrozenpoultrybefore
roastingto ensureevendoneness”
Somecommercialfrozenpoultry
canbe cookedsuccessfullywithout
thawing,Followdirectionsgiven
on packagelabel.
temperatur;althecompletionof
cookingtimeisre~~~lnmended+
Temperaturesareshownin
RoastingGuideonoppositpptlge.
Forroasts(lV~~8pounds,cooked
at300”F.withreducedtime,
checkwiththerrnorncterathalf-
hourintervalsafter13alftiletime
haspassed?
Q.Why ismy roastcrumbling
when Itry to carveit?
A.Roastsareeasierto sliceif
allowedto cool10to 20minutes
afterremovingfromoven,Besure
tocutacrossthegrainof themeat.
Q. DoIneed to prel~eatmy oven
each time Icook aroast or
poultry?
A.Itisrarelynecessaryto preheat
youroven,onlyforverysmall
roasts,whichcookashortlength
oftime. w
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy aroastas evenin
thicknessaspossible,or buy
rolledroasts.
Q. Can Iseal the sides of my foil
6ctent93when roasting aturkey?
A, Sealingthefoilwillsteamthe
meat.Leavingitunsealedallows
theairto circulateandbrown
themeat.

.... —.— ———— ...—-= ..-
;
E
Type
Meat
Tendercuts;rib,highqualitysirloin
tip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorloin*
Porkloin,riborshoulde~*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5to 10minutesper
poundto timesgivenabove.
Poultry
ChickenorDuck
Chickenpieces
Turkey
.
43Sttlndillgtin]erecon]nzcn~ied 1()to25minutesperpoundinori I
forroastsis 10to2{)nlinules. tinlethangiveninguidefor
Thisallowsroaststo f’irnl
up an(~ refrigeratedrousts.(1{)ininutcsper
Inakesthemeasier[oCtu-ve, pounLiforro~lstsunder5pourldsr)
Internulten~peraturewillrise DefrostpoultryI>ef’oreroasting,
about5“to 1oo~. If }[OUWjShto
cornpensilteforteillpefi]ture
increase,removetheroflstfronl
ovensooner(at5“to 10°F.less
thantenlperaturointhisg~~ide).
—..
Oven
Temperature
325”
325°
325°
325°
325°
325°
———
325°
350°
325°
Doneness _
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateRoastingTime
ilaMinutesper Pound
3to 5lbss 6to $lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-4’0
35-45 30-40
10minutesperpound(anyweight)
Under 10Ibs. 10to 15Ibs.
20-30 17-20
~tO5Ibs. Over 5Ibs.
35-40 30-35
35-40
10to 15lbs. Over 15 lbs.
20-25 15-20
{30”-140°
150”-160°
170°-1850
130°-140°
150”-160°
170°-1850
170°-180”
170°-180°
125°-130”
170°
185°-1900
185°-1900
In thigh:
185°-1900

-—..--—.—
—-.—. —— .. .——. ——-——.-
—~ie~ 1: If meat has fat or gristle
nearedge,c~~tverticalslashes
throughbothabout2“apart.If
desi~ed,fatInaybetrimmed,
leavinglayerabout1/8”thick,
Step2: Placemeatonbroiler
rackin broilerpan.Alwaysuse
racksofatdripsintobroilerpan;
otherwisejuicesmaybecomehot
enoughtocatchfire.
Step3:Positionshelfon
recommendedshelfpositionas
suggestedinBroilingGuideon
page21.Mostbroilingisdoneon
Cposition,butif yourrangeis
connectedto208Volts,youmay
wishtouseahigherposition.
Step 4: Leavedoorajarafew
inches(exceptwhenbroiling
chicken).Thedoorstaysopenby
itself,yetthepropertemperatureis
maintainedin theoven.
Step 5: TurnbothOVENSETand
OVENTEMPknobto BROIL.
Preheatingunitsis notnecessary.
(Seenotesin BroilingGuide.}
Step6: Turnfoodonlyonce
during broiling. ~inle foodsfhr
firstsideperBroilingGuide,
T’urnfood,thenusetimesgivenftjr
secondsideasaguicletopreferred
doneness,(Whtirt~twothicknesses
andtimesaregiventogether,usc
first times given for thinnest foocl.)
Step7: Whenfinishedbroiling,
ttwnOVENSETknobtoC)W.Serve
foodimmediately,leavingthebroiler’
panandrackoutsideoventocool
duringmealforeasiestcleaning.
Youcanusealuminumfoilto line
yourbroilerpanandbroilerrack.
However,youmustmoldthefoil
tightlyto therackandcutslitsin
itjust liketherack.
Withoutthe slits,thefoilwill
preventfat andmeatjuicesfrom
drainingto thebroilerpan.The
juicescouldbecomehotenoughto
catchonfire.If youdonotcutthe
slits,youarefrying,notbroiling.
broiling.Thisisbecausechickenis
relativelythickerthanf~thtirfoods
youbroil,Closingthedoorholds
morehetitin theovenwhichallows
chickento cookevenlythroughout.
A.,Yes,Usingtl,er~cksuspends
thtimeatoverthepan,Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier,Juicesare
protectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q. ShouldIsalt the meat before
broiling?
A. No, Saltdrawsoutthejuices
andallowsthemtoevaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
withaforkallowsjuicesto escape. _
Whenbroilingpoultryorfish,
brusheachsideoftenwithbutter.
Q.my aremymeak not-g
out as brown as they should?
A. In someareas,thepower
(voltage)totheovenmaybe low.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven. -
Checkto seeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodo~timeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q. Do Ineed to grease my
broiler rack to prevent meat
from sticking?
A. No.Thebroilerrackis designed
toreflectbroilerheat,thuskeeping
thesurfacecoolenoughto prevent
meatfromstickingto-thesurface.
However,sprayingthebroilerrack
lightlywithavegetablecooking
spraybeforecookingwillmake
cleanupeasier.

...,..— -.—— —.—- —-—— -. ——— -,..—....-..-
2
3
f
:. $ii~~.rays~isethe hr{]ilt;rpon and
racl. [hat conle with voL1rovsn,
“
‘~he:yare desigried t[)miniillize
smoking and spattering by trapping
juices in the shielded lower part of
the pan.
t. Oven d~or should be ajar for all
foods except chicken; there is t~
special position on doo~which
holds door open correctly.
~. For steaks and chops, slash fat
evenly ~arourtdotitside edges of meat.
To slash, cu~crosswise through
5.Whenarrangingfoodonpan,do 8. “[f’yOL~rrange is connected to
notletfattyed~es-hangovei.sides, 208 volls,raresteaksmaybe
Fatthatdripscouldsoiltheoven. broiledbypreheatingbroilheater
6.Broilerdoesnotneedtobe andpositioningtheovenshelfone
preheated,FIowevcr,forverythin pocitionhigher.
IQuantityantior
Food Thickness SIlelf IFirst
Side
Position Time,Minut,cs
Bacon IYJ
lb,(about8
thinslices) 3% IArrangtiinsinglelayer.
Spaceevenly,
Upto8pattiestakeaboutsametirrle.
GroundBeef I1lb.(4 patties)
WellDone ‘~to3Ain,thick 4-5
Beef Steaks
Rare
Medium
WellDone
Rare
Medium
WellDone
c
c
c
c
c
c
7
9
13
10
15
25
7
9
13
7-8
14-16
20-25
Steakslessthan 1inchthickcook
throughbeforebrowning.Panfryingis
recommended.Slashfat.
1in.thick
(1to 1Xlbs.)
1%in.thick
(2to2fi lbs.)
10-15 Reducetimeabout5to 10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin-side-
downfirstandbroilwithdoorclosed.
Chicken 1whole
(2 to2%lbs.),
splitlengthwise
A35
c1‘/2-2
c3-4
B13-16
c5
B8
c10
B13
BakeryProducts
Bread(Toast)or 2to4slices
ToasterPastries 1pkg.(2) Spaceevenly.PlaceEnglishmuffinscut-
side-upandbrushwithbutter,if desired.
EnglishMuffins I2(split)
Donot
turnover. Cutthroughbackofshell,spreadopen.
Brushwithmeltedbutterbeforebroiling
andafterhalfofbroilingtime.
Lobster tails 2-4
(6 to 8oz. each)
5Handleandturn verycarefully.Brushwifi
lemonbutterbeforeanddwingcooking,if
desired.Preheatbroilertoincreasebrowning.
Fish l-lb. fillets%to
‘Ain.thick
8IIncreasetime5to 10minutespersidefor
1Min.thickorhome-curedham.
Hamslices I1in.thick
(precooked)
10 Slashfat.
13
Porlcchops I2(X in.)
WellDone 2(1 in.thick),
about1lb.
Lamb chops
Medium 2(1 in.thick) I
WellDone about10to 12OZ.
Medium 2(1Xin.thick),
WellDone about1lb,
c8
c10
c10
B17
4-7
10
4-6
12-14
Slashfat.
1-2 Ifdesired,splitsausagesinhalf
lengthwise;cut into5-to 6-in.pieces.
c6
Wieners and l-lb. pkg.(10)
similarprecooked
sausages,bratwurst
II
-

------
-
——. .- ‘.......-—-
;.3>,,:,
Theporcelainenamelcooktopis
sturdy butbreakableif misused.
Thisfinishis acid-resistant.
However,anyfoodspills
withahighacidcontent(suchas
fruitjuices,tomatoor vinegar)
shouldnotbepermittedtoremain
onthefinish.
Theareaundertherangecan
bereachedeasilyforcleaningby
removingthebottomdrawer.To
remove,pulldraweroutallthe
way,tiltL~pthe front and remove it.
To replace, insert glides at back of
drawer beyond stop on range
glides. Lift drawer if necessary to
insert easily. Let front of drawer
down, then pttsh in to close.
RemovableOvenDoor
ToREMOVEdoor,opento13RO~
position,or whereyoufeel hinge
catchslightly.Graspdoorat sides;
liftdoorup andawayfromhinges.
ToREPLACE,graspdooratsides.
Lineup doorwithhingesandpush
cioorfirmlyintoplace.
20
Yourrangeisventedthrougha
d~~ctlocatedundertherightrear
surfaceunit,Cleantheductoften,
To remove:
eMakesureunitiscool.
eLiftuprightrearsurfaceunit.
eRemovetrimring/drippan.
~Liftoutovenventduct.
Toreplace:
oPlacethepartovertheovenvent
locatedbelowthecooktopwith
openingof theductunderthe
roundopeninginthedrippan.It is
importantthattheductis in the
correctpositionsomoistureand
vaporsfromtheovencanbe
releasedduringovenuse.NOTE:
Nevercovertheholeintheoven
ventductwithaluminumfoilor
anyothermaterial.Thisprevents
theovenventfromworking
properlyduringanycookingcycle.
LampReplacement
CAUTION: Beforereplacing
yourovenlampbulb,disconnect
theelectricpowerforyourrange
at themainfuseorcircuit
breakerpanel.Besuretolet
the1ampcoverandbulbcool
completelybeforeremovingor
replacingthem.Wheninuse,light
bulbscanbecomewarmenoughto
breakif touchedwithmoistcloth
or towel.Whencleaning,avoid
touchingwarmlampswithcleaning
clothsiflampcoverisremoved.
=-—-.. // -
The ovenlamp (bulb)iscovered
withaglassr~movab~ecoverthat
isheldinplacewithabail-shaped
wire.Removeovendoor,if -
desired,toreachcovereasily.
Toremove:
●Holdhandundercoversoit
doesn’tfallwhenreleased,With
fingersof samehanrJ,firmlypush
backwirebailuntilitclearscover.
Liftoffcover.DONOTREMOVE
ANYSCREWS.
~Replacebulbwith40-watthome
appliancebulb.
Toreplace cover:
*Placeit intogrooveoflamp
receptacle.Pullwirebailforward
tocenterof coveruntilit snapsin
place.Whenin place,wireholds
coverftiy. Becertainwirebail
isin depressionin centerof cover.
eConnectelectricpowerto range.
~u~~~ce Units
Cleantheareaunderthedrippans
often.Built-upsoil,especially
grease,maycatchfire.Tomake
cleaningeasier,tilt-lockunitslift
up andlockin theupposition,arid
plug-inunitsareremovable.
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift
or remove them.
Afterliftingthetilt-lockunitsor
removingplug-inunits,removethe
trimrings/d~ippansunderthe units
andcleanthemaccordingto
directionsin theCleaningGuide.
Wipearoundtheedgesof the
surfaceunitopenings.Cleanthe
areabelowtheunits.Rinseall
washedareaswithadampclothor
sponge.