Hotpoint RGJ736GEP Installation instructions

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HowtogetYour
the best from
Bufit-h Oven
Contents
Use and Care
Aluminum Foil
14
Appliance Registration
2
of Model
Baking, Baking Guide 9-11
Broiling, Broiling Guide
14, 15
Care and Cleaning
19,20
ClocMTimer
7
Consumer Services
Control Panel
23
6,7
Door Removal
19,20
Energy-Saving Tips
4
Features
5
Light; Bulb Replacement
8, 19
Minor Adjustments
21
Model and Serial Numbers
2
Preheating
11
Problem Solver
22
Roasting, Roasting Guide
12, 13
Safety Instructions
2-4
Self-Cleaning Instructions
16–18
Shelves
8, 12, 19,20
Thermostat Adjustment
21
Warranty Back Cover
GE Answer Center’
800.626.2000
.
RGJ736GEP

IIelp us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new oven
properly.
Keep it handy for answers to your
(Iuestions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
Write down the model and
serial numbers.
You’ll find them on a label on the
front frame behind the broiler
drawer. See Features Section.
These numbers are also on the
Consumer Product Ownership
Registration Card that came
with your oven. Before sending
in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your oven.
If you received
a damaged oven...
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request
service...
Check the Problem Solver in
this book. It lists causes of minor
operating problems that you can
correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further
help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
WARNING: If the
information in this
manual is not followed
exactly, a fire or explosion
may result causing
property damage,
personal injury or death.
—Do not store or use
gasoline or other
flammable vapors and
liquids in the vicinity
of this or any other
appliance.
— WHAT TO DO IF YOU
SMELL GAS
● Do not try to light any
appliance.
● Do not touch any
electrical switch; do not
use any phone in your
building.
● Immediately call your
gas supplier from a
neighbor’s phone.
Follow the gas supplier’s
instructions.
● If you cannot reach your
gas supplier, call the fire
department.
—Installation and service
must be performed by a
qualified installer, service
agency or the gas supplier.
2

WORTANT SAFEH ~STRUCTIONs
~~• ‘Wead all instructions before using this appliance.
IMPORTANT
SAFETY NOTICE
The California Safe Drinking
Water and Toxic Enforcement Act
requires the Governor of Cdifomia
to publish a fist of substances
known to the state to cause cancer,
birth defects or other reproductive
harm, and requires businesses
to warn customers of potential
exposure to such substances.
Gas appliances can cause minor
exposure to four of these
substances, namely benzene,
carbon monoxide, 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
+mbustion. Exposure to these
‘bstances can be minimized
~urther by venting with an open
window or using a ventilation
fan or hood.
When You Get Your Oven
● Have the installer show you
the location of the oven gas cut-
off valve and how to shut it off
if nec-sary.
● Have your oven 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.
● Plug your oven into a 120-volt
grounded outlet only. Do not
remove the round grounding
prong from the plug. If in doubt
,dbout the grounding of your
‘Irne 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.
c Be sure all packing materials”
are removed from the oven
before operating it, to prevent
fire or smoke damage should the
packing material ignite.
● Be sure your oven 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 oven
can be converted for use on either
type of gas. See the Installation
Instructions.
Using Your Oven
● Don’t leave children alone or
unattended where an oven is
hot or in operation.
They could
be seriously burned.
● Don’t allow anyone to climb,
stand or hang on the door or
broiler compartment. They
could damage the oven.
● CAUTION: ITEMS OF
INTEREST TO CH~DREN
SHOULD NOT BE STORED
IN CABINETS ABOVE AN
OVEN—CHILD~N
CLIMBING ON THE OVEN
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
● Never wear loose fitting or
hanging garments whtie using
the appliance. Be careful
when reaching for items stored
in cabinets over the oven.
Hammable material could be
ignited if brought in contact with
flame or
hot oven surfaces and
may cause severe burns.
* For your safety, never use
your appliance for warming or
heating the room.
● 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 weil-fitting
lid, cookie sheet or flat tray.
Flaming grease outside a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical or
foam-type fire extinguisher.
● Do not leave paper products!
cooking utensils, or food in the
oven when not in use. Do not
store flammable materials in an
oven.
Do not store or use gasoline
or other flammable vapors and
liquids in the vicinity of this or
any other appliance.
* Do not let cooking grease or
other flammable materials
accumulate in or near the oven.
● Do not use oven as a storage
area.
● When cooking pork, follow
the directions exacfly 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.
Stand away from oven when
opening oven
door. The hot air
or steam which escapes can
burn hands, face
andor eyes.
Don’t heat unopened food
containers in the oven. Pressure
codd btid up and the container
could burst, causing an injury.
(continued next pge)
2
—

(continued) ,
* Keep oven vent ducts
unobstructed.
* Keep oven free from grease
bufidup.
● Place oven shelf in desired
position
whih oven is cool.
If shelves must be handled when
hot, do not
let pot holder contact
heating units in the oven.
● PuMing out she~ to shelf
stop is a convenience in Mting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of door
or oven walls.
. When using cooking or
roasting bags in oven,
follow
the manufacturer’s directions.
● Do not use your oven to dry
newspapefi. If overheated, they
can catch
fire.
● Don’t use aluminum foil
anywhere in the oven except as
described in this book.
Misuse
could result in a fire haud or
damage to the oven.
● Use only glass cookware
that is recommended
for use
in gas ovens.
● Always r~move broiler pan
from the oven as soon as you
finish broiling. Grease left in the
pan can catch
file if oven is used
without removing the grease
from
the broiler pan.
● When broiling, if meat is too
close to the flare% 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 brofler pan, turn off
oven, and keep broiler door
closed to contain fire until it
burns out.
Clean only parts listed in this
Use and Care Book.
If You Need Service
● Read “The Problem Solver”
in this book.
● Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book.
All
other servicing should be referred
to a qualified technician.
Self-cleaning Oven
● Do not clean door gasket
before reading
speciai cleaning
instructions in “Operating
the
Self-Cleaning Oven” section of
this book. The door gasket is
essential for a good seal. Care
should be taken not to rub,
damage or move the gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
● Before se~-cleaning the oven?
remove broiler pan and other
utensils.
● Listen for fan—a fan noise
should be heard sometime during
the cleaning cycle.
If not, call for
service before self-cleaning again.
● Be sure to wipe up excess
spfllage before starting the
self-cleaning operation.
SAVE T~SE
~STRUCTIONS
4
Ene~-Sa@ Tips
● Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep and put food in
the oven promptly after the oven is
preheated.
* Always turn oven OFF before
removing food.
● During baking, avoid frequent
door openings. Keep door open
as short a time as possible if it
is opened.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
● Use residual heat in oven
whenever possible to finish
.,—
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Features of Your Oven
w
See
Feature Index page
1 Model and Serial Numbers (behind storage drawer)
2
2 Removable Oven Door 19,20
3 Oven Shelf Supports
8, 12
4 Oven Shelves (easily removed or repositioned 8,
12, 19,20
on shelf supports)
5 Oven Light Switch (lets you turn interior oven light
8
on and of~
6 Oven
ControIs, Clock and Timer 7,8
7 Oven Vent
8
8 Oven Interior Light
8, 19
9 Broiler Pan and Rack 14, 15, 19,20
10 Oven Bottom
19
11 Oven Door Gasket
16
12 Storage Drawer
—
5

Features of Your Oven Control
?
?
?
1. CLEAWOFF. Touch this pad to
cancel all oven operations except
clock and timer.
2.
PROGRAM STATUS. Words
light up in the display to show the
selected oven mode.
Programmed information can be
displayed at any time by touching
the pad of the operation you want
to see. For example, you can
display the current time of day
while the timer is counting down
by touching the CLOCK pad.
3. TIME DISPLAY. Shows the
time of day, the times set for the
timer or automatic oven operation
4. OVEN TEMPERATURE
AND BROIL DISPLAY. Shows
the oven temperature or the broil
setting selected.
5.
FUNCTION INDICATORS.
Lights up to show whether oven is
in bake, broil or self-cleaning mode.
6. INCREASE. Short taps to this
pad increase time or temperature
by small amounts. Press and hold
pad to increase time or temperature
by larger amounts.
6
7. DECREASE. Short taps to this
pad decrease time or temperature
by small amounts. Press and hold
pad to decrease time or
temperature by larger amounts.
8. BAKE. Touch this pad to select
bake function. Then tap or press
INCREASE or DECREASE pad to
display desired temperature.
9. BROIL. Touch this pad to select
broil function. Then tap
INCREASE pad once to broil at
LO
(450°F.) or twice to broil at HI
(550°F.). Tap DECREASE pad to
change back to LO broil.
10. CLEAN. Touch this pad to
select self-cleaning function. See
Self-Cleaning instructions in this
book.
11. COOK TIME. Touch this pad
and then touch the INCREASE or
DECREASE pad to set the amount
of time you want your food to
cook. Touch BAKE and the
INCREASE or DECREASE pad to
set the oven temperature. The oven
will shut off after the selected
Cook Time has run out.
12.
STOP TIME. Use this pad
along with COOK TIME and
INCREASE or DECREASE pad to
set the oven to start automatically,
cook for a specified time and stop
automatically at a time you select.
13. CLOCK. Touch this pad
before setting the clock.
To set clock, first touch CLOCK
pad. “TIME” will flash in the
display. Tap INCREASE or
..—
DECREASE pad to change the
~E•
time of day by small amounts.
Press & hold INCREASE or
DECREASE pad to change the
time of day by larger amounts.
14.
TIMER. Touch this pad to
select timer function. The timer
does not control oven operations.
Touch pad again to
turn it off.
To set timer, first touch TIMER
pad. “TIMER” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time by small amounts. Press and
hold INCREASE or DECREASE
pad to change the time by larger
amounts,
Hours and minutes will be
displayed if the time set on the
timer is more than 1 hour. Minutes
and seconds will be displayed if
the time set on the timer is less
than 1 hour.
—
1

Oven Control, Clock and Timer
Clock
The clock must be set for the
automatic oven timing functions
to work properly. The time of day
cannot be changed during a Time
Bake or Clean cycle.
To Set the Clock
Step 1. Touch the CLOCK pad.
Step 2. Press INCREASE or
-DECREASE pad to set the time
c day.
Power Outage?
After a power outage, when power
is restored the display will flash
and time shown will no longer be
correct.
The display flashes until the clock
is reset. All other functions that
were in operation when the power
went out will have to be
programmed again.
Ther
The timer does not control oven
operations. The maximum setting
on the timer is 9 hours and 55
minutes.
To Set The Timer
Step 1. Touch the TIMER pad.
Step 2. Press INCREASE or
DECREASE pad to set the amount
of time on the timer.
The timer will start automatically
within a few seconds of releasing
the pad.
The timer, as you are setting it,
will display seconds until 60
seconds is reached.
Then it will display minutes and
seconds until 60 minutes is
reached.
After 60 minutes, it will display
hours (“HR” now appears in
display) and minutes until the
maximum time of 9 hours and 55
minutes is reached.
To Reset Timer
Touch TIMER pad and then press
INCREASE or DECREASE pad
until the time you want shows on
the display.
To Cancel Timer
Press & hold TIMER pad until the
word “TIMER” quits flashing on
the display (about 4 seconds).
Timer Tones
The timer tone is 3 beeps followed
by 1 beep every 6 seconds. If you
would like to remove the one beep
every 6 seconds, press & hold
CLEAWOFF for 10 seconds.
To return the tone of 1 beep every
6 seconds, press& hold
CLEAWOFF for 10 seconds.
Display Messages
If “door” appears on the display,
LOCK flashes and oven signals,
you set the self-clean cycle and did
not shut the oven door.
If “F” and a number flash on
display, this indicates function
error code. Touch
CLEAWOFF
pad. If function error code does
not clear, disconnect power to
the range
and call for service.

Using Your Oven
Automatic Ignition
The oven burner is lighted by
electric ignition.
To light the burner,
touch the pad
for the desired function and press
INCREASE or DECREASE pad
until the desired temperature is
displayed. The burner should
ignite within 60 seconds.
After the oven reaches the selected
temperature, the oven burner
cycles—off completely, then on
with a full flame-to keep the
oven temperature controlled.
Power outage?
The oven burner will not light in
the event of an electrical power
outage. Do not attempt to light it
manually with a match.
Oven Light
The oven light comes on
automatically when the oven door
is opened. Use the switch on the
control panel to turn the light on
and off when the door is closed.
Oven Vent
When the oven is on, heated air
moves through a vent behind the
grille (see Features of Your
Oven section).
The vent area could get hot during
oven use.
The vent is needed for proper air
flow in the oven and good baking
results. Do not block this vent.
Doing so may cause oven failure
or fire.
Oven Shelves
The shelves are designed with stop-
locks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the
hot oven.
1
,1
[
To remove a shelf from the oven,
pull it toward you, tilt front end
upward and pull shelf out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shel~ facing up and
toward rear of oven. Tilt up front
and push shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of
shelf and push it all the way back.
The oven has four shelf suuuorts–
A (bottom), B, C and D (t;p).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
For best results, we recommend
that you use only one oven rack
when baking. If you are baking
multiple items and choose to use
both oven racks for baking, place
oven rack on shelf positions B and
D. When baking several items
stagger pans so that no pan is
directly above another.
Oven Moisture
As your oven heats up, the
changing temperature of the
air in the oven may cause
water droplets to form on the
door glass. These droplets are
harmless and will evaporate as
the oven continues to heat up.
.—.
8

Bating
n Your oven temperature is controlled
very accurately using an electronic
control system. We recommend
that you operate the range for a
number of weeks using the time
given on recipes as a guide to
become familiar with your new
oven’s performance. If you think
an adjustment is necessary, see
Adjusting Oven Thermostat section.
Your new range allows you to set
temperatures as low as 150° but
these low temperatures are intended
to be used after cooking to keep the
hot food warm. Low temperatures
will not kill all bacteria and
therefore are not recommended for
use until bacteria have been killed
by higher temperatures.
How to Set Your Range for
Baking
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time, place
-
helves on alternate shelf supports
~ld stagger food on them.
Step 2: Close the oven door.
Step 3: Touch BAKE pad.
Step 4: Touch INCREASE or
DECREASE pad. The display will
show the
last Bake temperature
that was used.
Step 5: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON” and the changing
temperature will be displayed as
.e oven heats up. When the oven
reaches the set temperature, a tone
will sound.
To change oven temperature
during BAKE cycle, touch BAKE
pad and then INCREASE or
DECREASE pad to get new
temperature.
Step 6: Touch CLEAWOFF when
baking is finished and then remove
food from oven.
How to Time Bake
The oven control allows you to turn
the oven on or off automatically at
specific times that you set.
How to Set Immediate
Start and Automatic Stop
The oven turns on right away,
cooks for preset length of time,
and turns off automatically.
Note: Foods that are highly
perishable such as milk, eggs, fish,
stuffings, poultry and pork should
not be allowed to sit out for more
than one hour before or after
cooking. Room temperature
promotes the growth of harmful
bacteria. Be sure that oven light is
off because heat from the bulb will
speed harmful bacteria growth.
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time, place
shelves on alternate shelf supports
and stagger food on them.
Step 2: Close the oven door.
Step 4: Press INCREASE pad
until the desired length of baking
time appears in the display.
Step 5: Touch BAKE pad.
Attention tone will occur if step 5
is not done.
Step 6: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON” and the rising
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature, a
tone will sound. The oven will
continue to cook for the
programmed amount of time, then
shut off automatically.
Step 7: Remove food from the
oven. Remember, even though
oven shuts off automatically,
foods continue cooking after
controls are off.
(continued next l~c[,qe)
Step 3: Touch COOK TIME pad.
9

Baking (continued)
How to Set Delay Start
and Stop
Quick Reminder:
1.
Touch COOK TIME pad.
2. Touch INCREASE/
DECREASE pad to set
cooking time.
3. Touch STOP TIME pad.
4. Touch INCREASE/
DECREASE pad until desired
Stop Time appears in display.
5. Touch BAKE pad.
6. Touch INCREASE/
DECREASE pad to select
oven temperature.
NOTE: Before beginning make
sure the oven clock shows the
correct time of day. To set the
clock, first touch the CLOCK pad.
“TIME” will flash in the display.
Press INCREASE or DECREASE
pad until correct time of day
is displayed.
When setting your oven for a delay
start, never let foods such as dairy
products, fish, meat, poultry, etc.
stand for more than 1 hour before
actual cooking begins. Room
temperature promotes the growth
of harmful bacteria. Be sure that
oven light is off because heat from
the bulb will speed harmful
bacteria growth.
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
For example: Let’s say it’s
2:00
and dinner time is shortly after
7:00. The recipe suggests 3 hours
baking time at 325°F. Here’s how:
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time,
stagger the pans for best heat
circulation.
Step 2: Close the oven door.
Step 3: Touch COOK TIME pad.
Step 7: Touch BAKE pad.
Step 8: Touch DECREASE pad.
“350°” appears in the display.
Press DECREASE pad until
“325°” is displayed.
Step 4: For 3 hours of cooking
time, press INCREASE pad until
“3:00” appears in the display.
Step 5: Touch STOP TIME pad.
“5:00” appears on the display and
“STOP TIME” flashes. The
control automatically sets Stop
Time by adding the Cook Time to
the time of day. In this example,
the time of day is
2:00 and the
Cook Time is 3 hours. Adding 3
hours to the time of day equals
5:00.
At 4:00, the oven will turn on
automatically. The word “ON”
and the changing oven temperature
will be displayed as the
Oveil heats
up. The
oven will continue to cook
for the programmed 3 hours and
will shut off automatically at
7:00.
Step 9: Remove food from the
oven. Remember, even though
oven shuts off automatically,
foods continue cooking after
controls are off.
-
Step 6: Change Stop Time from
5:00 to 7:00 by pressing
INCREASE pad until “7:00”
appears in the display.
10

Bating Guide
-
1. Preheating is very important 2. Aluminum pans conduct heat 3. Dark or non-shiny finishes and
when baking foods such as quickly. For most conventional
biscuits, cookies, cakes and other
glass cookware generally absorb
baking, light, shiny finishes give heat, which may result in dry, crisp
pastries. Preheat the oven for at best results because they help crusts. Reduce oven heat
25°F. if
least 10 minutes. Preheating is not prevent overbrowning. We lighter crusts are desired. Rapid
necessarv when roasting or for recommend dull bottom surfaces browning of some foods can be
long-tim~ cooking of w~ole meals. for cake pans and pie plates. achieved by preheating cast iron
cookware.
Shelf
Position
Oven
Temperature Time,
Minute!
15-20
20-30
2040
45-55
2630
45-60
45-60
45–60
10-25
20–30
Comments
Food
Bread
Biscuits (X-in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
B, C
B
B
B
B
B
B
B
B
B
400°4750
350°4000
400°4500
350°
400°4250
375°
350°–3750
375°4250
375°4250
350°–3750
Preheat cast-iron pan for crisp crust.
Decrease about 5 minutes for muffin
mix, or bake at
450°F. for 25 minutes,
then
at 350°F. for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angel food
- Jelly roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
325°-3750
375 ”400°
325°–3500
325°–3500
350°–3750
275°–3000
350°–3750
350°–3750
350°
30-55
IO-15
45–60
Two-piece pan is convenient.
Line pan with waxed paper.
A
B
B
A, B
B
A, B
B
B
B
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
4j–65
2@25
24 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use
300°F. and Shelf B for small or
individual cakes.
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Bar cookies from mix use same time.
Use Shelf C and increase temp.
25°F.
to 50°F. for more browning.
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B. C
B, C
B, C
325°–3500
350°4000
400°4250
375°4000
25-35
l&20
6-12
7–12
350°4000
300°–3500
325°
30-60
30–60
50–90
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
B, C
B
B
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
n Baked potatoes
Scalloped dishes
Souffles
Large pies use 400°F. and more time.
To quickly brown meringue, use 400°F.
for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish
Metal Pan
B
B, C
B
B
B
B, C
B, C
B
400°425”
325°–3500
400°4250
400°4250
450°
325°4000
325°-3750
300°–3500
45-70
15-25
40-60
40-60
12-16
60-90
30–60
30–75
Increase time for larger amount or
size.
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
11

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Rotisting temperatures. which
sholild be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is easy; just follow these
steps:
Step 1: Position oven shelf at (B)
position
for small size roast (3 to f
Ibs. ) and at (A) position for larger
roasts. ‘
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 baste the meat. Select a
pan as close to the size of meat
as possible.
Do not cover. Do not stuff
poultry
until just before roasting. Use meat
thermometer for more accurate
doneness (do not place
thermometer in stuffing) or refer to
“Approximate Roasting Time” in
the Roasting Guide in this section.
Step 3: Touch BAKE pad.
Step 4: Touch INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON. ’ and the changing
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature
a tone will sound.
To change oven temperature
during
Bake cycle, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Remove fat
and drippings as
necessary. Baste as desired.
Step 5: Touch CLEAWOFF when
baking is finished and then remove
food from oven.
Step 6: Most meats continue to
“
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to
20 minutes. This
allows roasts to fil”nl LIp and makes
them easier to carve.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the
desired internal temperature has
been reached.
Internal temperature will rise
about 5° to
IO°F.; if you wish to
compensate for temperature rise,
remove the roast from oven
sooner (at 5° to 10°F. less
than the Internal Temperature
recommended in the Roasting
Guide in this section).
NOTE: You may wish to Time
Bake. as described in Baking
section to turn oven on and off
automatically.
Frozen Roasts
T
● Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing, but
aliow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts
under 5 pounds, more time for
larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
-
12

Roasting Guide
Type
Nfeat
Tender cuts; rib, high quality
sirloin tip, rump or (op rourrd~
[.:lmh leg or bone-in shoulder~
Vc:ii shoulder, leg or loin>!:
I’ork loin, rib or sh”~,]de[j
HLM1, prc-c[)oked
HLml. I-JW
‘FM. boneless roiled masts over
6 inches thick. :ldd 5 to I () minutes
pel- lb. to times gitcn above.
Poultry
[.hicken or Duck
Chicken pieces
Oven
Temperature
3~50
350”
325°
Doneness
Rare:
Medium:
Well
Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm;
Well Done:
Well ~me:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5
Ibs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25
20.23
25-30
24-28
30-35 28-33
35-45
30-40
35-45 30-40
17-20 minutes per lb. (any weight)
Under 10 Ibs. 10 to 15 lbs.
27-35 24-27
3 to 5 Ibs. Over 5 lbs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 Ibs.
18-25 15-20
Internal
Temperature
“F
140”- I 50”
I 50”-
160”
1700- 185’;
1 30”- 140”
I 50”- 160”
I 700- I X5’
I 70”- 1 X()”
I 70”- 1 X()”
1 Is”- I 25’
1
70”
1 X5’- 190”
I X5’- i ~)()’
1ss thigb:
185°- 190°
13

Broiling
Broiling is cooking food by direct
heat from above the food. Most
fish and tender cuts of meat can be
broiled. Follow these steps to keep
spattering and smoking to a
minimum.
The oven door should be closed
during broiling.
Step 1:
If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desired, fat may be trimmed,
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat
drips into broiler pan; otherwise
juices may become hot enough
to catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide.
Step 4: Touch BROIL pad.
Step 5: Select LO Broil (450°F.)
by tapping INCREASE pad once.
Select HI Broil
(550°F.) by tapping
INCREASE pad twice.
Most foods can be broiled at the
HI broil setting. If you prefer less
browning and slower cooking, you
may select LO Broil.
To change from HI Broil to LO
Broil, touch the BROIL pad, then
tap DECREASE pad once.
Step 6: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: When Broiling is
completed touch CLEAWOFF.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes.
Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No.
Salt draws out the juices and
allows them to evaporate. Always
salt after cooking. Turn meat with
tongs; piercing meat with a fork
also allows juices to escape. When
broiling poultry or fish, brush each
side often with butter.
Q. Why are my meats not
turning out as brown as they
should?
A.
Check to see if you are using the
recommended shelf position. Broil -
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
14

Broiling Guide
-
w
HI or
LO Broil
HI
First Side
Time, Minutes
3-5
8-10
Second Side
Time, Minutes
2/2
5-7
Food
Comments
Arrange in single layer.
Bacon
Ground Beef
Well Done
Space evenly.
LJD to 9 uatties take about same time HI
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
I in. thick
I
B
( I to I X Ibs.)
B
Steaks less than 1 in. thick cook through
before browning. Pan frying is recommended
Slash fat.
HI
J-9
10- I 2
13
10
I 2- Is
20
5
5-J
8-9
5-J
J-9
12-14
I
B
I X in. thick B
+
(2 to 2Y, Ibs.)
B
B
I whole
A
(2 to 2Y lbs,),
split lengthwise
Chicken
25-30 15-20
Reduce time about 5 to 10 min. per side for
cut-up chicken. Brush each side with melted
butter. Broil with skin-side-down first
~nd
broil with door closed,
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
2 to 4 slices
c
I
pkg. (2)
2, split
c
HI 2-3
3-4
,/:. ]
Space evenly. Place English muffins cut-side-
up and brusb with butter if desired.
Lohster tails
(6 to 8 oz. each)
c HI I 3-16 Do not
turn
over.
5
Cut through back of shell, spread open. Brllsh
with melted butter before broiling and after
half of broiling time.
Fish i -lb. fillets Y to B
X in. thick
HI
HJ
5
Handle and turn \ery carefully. Brush with
lemon butter before and during cooking il
desired. Preheat broiler to increase browning.
I in. tbick
c
Increase time 5 to 10 min. per side for I X in.- Ham slices
Precooked
8 8
thick or home-cured barn
Pork chops
Well Done
HI 8-10
IO- 12
4-5
x-9
Slash fat.
Lamb chops
Medium
Well Done
Medium
Well Done
Wieners,
similar precooked
sausages, bratwurst
-
2 ( I in, thick), B
about 10 to 12 oz. B
2 ( I Y in. thick), B
about I lb. B
I -lb. pkg. ( 10) c
HI
8
10
10
17
4-J
10
4-6
12-14
Slash fat
HI 6
If desired, split sausages in half lengthwise:
cut into 5- to 6-in. pieces.
Broiling Tips
● The closer the food is to the
flame, the faster the meat browns
● Broiling should be done with on the outside,
yet stays red to pink
● When arranging food on pan,
do not let fatty edges hang over
sides. The fat drippings could soil
the oven when the food is broiled.
oven door closed.
● Use tongs to turn meat over—
pierced meat loses juices.
● Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner
ones.
● Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
● After placing food on the
- broiler pan, put the pan in the
oven in the proper position. The
recommended shelf positions,
along with cooking times, can
be found in the guide above.
in the center.
M-oving ~he meat
-
farther away from the flame lets
the center of the meat cook faster
while the outside browns.
. Oven does not need to be
preheated. However, for very
thin foods, or to increase
browning, preheat if desired.
● Most foods can be broiled at the
HI broil setting. If you prefer less
browning and slower cooking, you
may select LO Broil.
● Frozen steaks can be
conventionally broiled by
positioning the broiler pan and
rack at next lowest position and
increasing cooking time given in
this guide 1
X times per side.
● If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce last 5 or 10
minutes only.
15

Operating the Self-Cleaning Oven
Nor–real Cleaning Time: 3 hours
Before a Clean Cycle
Step 1: Remove the broiler pan,
broiler rack, all cookware and any
aluminum foil from the oven—
they can not withstand the high
cleaning temperatures. (Oven
shelves may be left in oven. Note:
Shelves will discolor after the
self-clean cycle.)
Step 2: Wipe up heavy soil on the
oven bottom.
A. Oven Vent
B. Oven Front Frame
C. Openings in Door
D. Oven Door Gasket
E. Oven Light
Step 3:
Clean spatters or soil under the
front edge of the oven vent (A), on
the oven front frame (B), the door
liner outside the door gasket and
the front edge of the oven cavity
(about 1“ into the oven). Use
detergent and hot water with a
soap-filled steel wool pad, then
rinse well with a vinegar and water
mixture. This will help prevent a
brown residue from forming when
the oven is heated. Buff these areas
with a dry cloth.
Clean top, sides and outside front
of oven door with soap and water.
Do not use abrasives or oven
cleaners.
Do not let water run down through
openings in the top of the door (C).
To help prevent water from getting
in these slots when cleaning, open
the door as far as it will go.
Clean the door gasket (D) using
a clean sponge to soak the soiled
area with hydrogen peroxide.
Repeated soaking may be needed
depending on the amount of soil.
Frequent cleaning will prevent
excessive soil buildup. Do not rub
the door gasket—the fiberglass
material of the gasket has an
extremely low resistance to
abrasion. If you notice the
gasket becoming worn, frayed or
damaged in any way or if it has
become displaced on the door,
you should replace it.
Make sure the cover to the oven
light bulb (E) is in place.
Step 4:
Close the oven door.
Oven shelves may be cleaned in
the self-cleaning oven. However,
they will darken, lose their luster
and become hard to slide. Wipe the
shelf supports with cooking oil
after self-cleaning to make shelves
slide more easily.
Do not use commercial oven
cleaners or oven protectors in
or near the self-cleaning oven.
A combination of any of these
products plus the high clean-cycle
temperature may damage the
porcelain finish of the oven.
Important:
The oven door must be closed and
all controls must be set correctly
for the clean cycle to work properly.
After a Clean Cycle
After a clean cycle, you may notice
some white ash in the oven. Just
wipe it up with a damp cloth.
If white spots remain, remove them
with a soap-filled steel wool pad.
Be sure to rinse thoroughly with a
vinegar and water mixture. These
deposits are usually a salt residue
that cannot be removed by the
clean cycle.
If the oven is not clean after one
clean
cycle, the cycle may be
repeated.
How to S~t Oven
for Cleanlng
Quick Reminder—
To Set Self-Clean:
1.)
Prepare oven for cleaning.
2.) Touch CLEAN pad.
3.) Touch INCREASE or
DECREASE pad to set
clean time.
Step 1: Follow steps at left to
prepare the oven for cleaning.
Step 2: Close the oven door and
make sure the oven light is off.
Step 3: Touch CLEAN pad.
Step 4: Touch INCREASE or
DECREASE pad.

- Step 5: To change clean time, press
INCREASE or DECREASE pad
until desired Clean Time is displayed,
Clean Time is normally 3 hours.
You can change the Clean Time to
anywhere between 2 and 4 hours,
depending on how dirty the oven is.
me self-clea cycle will automatic~y
begin after “LOCK” is displayed and
the word “ON” will appear on the
display. When the word “LOCK” is
displayd it will not be possible to open
the oven door until the temperature
drops below the lock temperature.
When the clean cycle is finished,
the word “CLEAN” will go out in
the display and the oven will begin
to cool. When the oven temperature
has fallen below the locking
temperature (about 20-30 minutes
after the word “CLEAN” goes out
at the end of the clean cycle), the
word “LOCK” goes out and the
door can be opened.
Step 6: Wait until the word
—“LOCK” goes out in the display
before opening the oven door.
How to Delay Start
of Cleaning
Delay Start is setting the oven timer
to start the clean cycle automatically
at a later time than the present time
of day. NOTE: Before beginning
make sure the oven clock shows the
correct time of day.
-.
—
For example: Let’s say it’s 7:00
and you want the oven to begin
self-cleaning at
9:00 after you’re
finished in the kitchen. The oven
is just soiled a normal amount so
the normal Clean Time of 3 hours
is
prefemed.
Step 1: Prepare the oven for cleaning.
Step 2: Close the oven door and
make sure the oven light is off.
Oven door will lock automatically
after you select the Clean Time,
Step 3: Touch CLEAN pad.
Step 4: Clean time for heavy soil
can be set for 4 hours. If longer or
shorter Clean Time is desired,
press INCREASE/DECREASE pad
until desired clean time is displayed.
Step 5: Touch STOP TIME pad.
Earliest possible stop time appears
on display and “STOP TIME”
flashes. The control automatically
sets Stop Time
by adding the
Clean Time to the time of day.
Ii
this example, the time of day is
7:00 and the Clean Time is 3
hours. Adding 3 hours to
the time
of day equals 10:00.
Step 6: Change Stop Time from
10:00 to 12:00 by pressing
INCREASE pad until “12:00”
appears in the display.
The words “DELAY CLEAN”
will also appear in the display.
The self-clean cycle will
automatically begin at
9:00 and
finish at 12:00. The word “ON”
will appear on the display at 9:00.
The word “LOCK” will be
displayed a few seconds after
entering clean time. If “DOOR” is
displayed, close the door. It will
not be possible to open the oven
door until the temperature drops
below the lock temperature.
When the clean cycle is finished,
the word “CLEAN” will go out
in the display and the oven will
begin to cool. When the oven
temperature has fallen below the
locking temperature (about 20-30
minutes after the word “CLEAN”
goes out at the end of the clean
cycle), the word “LOCK” goes
out and the door can be opened.
Step 8: Wait until the word
“LOCK” goes out in the display
before opening the door.
(contitlued ne.rt ]Tcl,qe)
Quick Reminder—
~lay Start for Self-Clean:
1.)
Prepare oven for cleaning.
2.) Touch CLEAN pad.
3.) Touch INCREASE or
DECREASE pad until desired
clean time is displayed.
4.) Touch STOP TIME pad.
Time that appears is
3 hours
later than the time of day. Press
INCREASE pad until the Stop
Time you desire appears
in the
display. The
self-cle~ cycle
will automatically begin 3 hours
before the stop time you select.

operating the Self-cleaning oVen (continued)
Questions and Answers
Q. If my oven clock is not set
correctly, can I still self-clean
my oven?
A.Yes,
except for a delayed clean
cycle when the Automatic Oven
Timer uses the clock to start and
stop the cycle.
Q. Can I use commercial
oven cleaners on any part
of my self-cleaning oven?
A. No cleaners or coatings should
be used around any part of this
oven. If you do use them and
do not wipe the oven absolutely
clean, the residue can scar the
oven surface and damage metal
parts the next time the oven is
automatically cleaned.
Q. Can I clean the Woven
Gasket around the oven door?
A. Yes, but carefully, and only
with a clean sponge to soak the
soiled area with hydrogen
peroxide. See Self-Cleaning
Instructions.
Q. What should I do if excessive
smoking occurs during cleaning?
A.
This is caused by excessive soil.
Press the CLEAWOFF pad. Open
windows to rid room of smoke.
Wait until the oven has cooled
(about 20-30 minutes) and the
word LOCK is off in the display.
Wipe up the excess soil and reset
the clean cycle.
Q. Is the “crackling” sound I
hear during cleaning normal?
A. Yes. This is the sound of the
metal heating and cooling during
both the cooking and cleaning
functions.
Q. Should there be any odor
during the cleaning?
A. Yes, there maybe a slight odor
during the first few cleanings.
Failure to wipe out excessive soil
might also cause a strong odor
when cleaning.
Q. What causes the hair-like
lines on the enameled surface
of my oven?
A. This is a normal condition,
resulting from heating and cooling
during cleaning. These lines do not
affect how your oven performs.
Q. Why do I have ash left in my
oven after cleaning?
A.
Some types of soil will leave
a deposit which is ash. It can be
removed with a damp sponge
or cloth.
Q. My oven shelves do not slide
easily. What is the matter?
A.
After many cleanings, oven
shelves may become so clean they
do not slide easily. If you wish
shelves to slide more easily,
dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports.
Q. My oven shelves have become
gray after the self-clean cycle.
Is this normal?
A. Yes. After the self-clean cycle,
the shelves may lose some luster
and discolor to a deep gray color.
-
,-
18
I

Care and Cleafing (See Cleaning Guide)
Proper care and cleaning are
important so your oven will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for your oven to
assure safe and proper maintenance.
Oven Shelves
Oven shelves may be cleaned with
a mild abrasive cleanser following
manufacturer’s directions. After
cleaning, rinse the shelves with clean
water and dry with a clean cloth.
To remove heavy, burned on soil,
soapy metal pads may be used
following manufacturer’s
directions. After scrubbing, wash
with soapy water, rinse and dry.
Lift-Off Oven Door
The oven door is removable to
make the interior more accessible
during replacement of the
lamp bulb.
To remove the door, open it a few
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
Note: Be careful not to place hands
between the spring hinge and the
oven door frame as the hinge could
snap back and pinch fingers.
To replace the door, make sure
the hinges are in the special stop
position. Position the slots in the
bottom of the door squarely over
the hinges. Then lower the door
slowly and evenly over both
hinges at the same time. If hinges
-
nap back against the oven frame,
Jull them back out.
Oven Light Bulb
Replacement
Before replacing any light bulb,
disconnect electric power to the
range at the main fuse, outlet or
circuit breaker panel.
Let the
bulb cool completely before
removing it. Do not touch a hot
bulb with a damp cloth—the bulb
will break.
The oven lamp (bulb) is covered
with a removable glass cover that
is held in place with a bail-shaped
wire. Remove oven door, if
desired, to reach cover easily.
To remove:
● Hold hand under cover so it
doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS TO REMOVE
COVER.
● Replace bulb with a 40-watt
household appliance bulb.
To replace cover:
● Place it into groove of lamp
receptacle. Pull wire bail forward
to center of cover until it snaps
into place. When in place, wire
holds cover firmly. Be certain wire
bail is in depression in center of
cover.
● Connect electrical power to the
oven.
Broiler Pan & Rack
After broiling, remove the broiler
rack and carefully pour off the
grease. Wash and rinse the pan
and rack in hot, soapy water.
If food has burned on, sprinkle the
rack while hot with detergent and
cover with wet paper towels or a
dish cloth. That way, burned-on
foods will soak loose while the
meal is being served.
Do not store a soiled broiler pan
and rack in the broiler compartment
or in the oven.
Oven Bottom
The oven bottom has a porcelain
enamel finish.
To make cleaning
easier, protect the oven bottom
from excessive spillovers. This is
particularly important when baking
a fruit pie or other foods with high
acid content. Hot fruit fillings or
foods that are acid in content such
as milk, tomato or sauerkraut, and
sauces with vinegar or lemon juice,
may cause pitting and damage to
the porcelain enamel surface.
To protect the oven bottom
surface, place a piece of aluminum
foil slightly larger than the baking
dish or a small cookie sheet on a
lower shelf or under the baking
dish to catch any spillovers. It
should not completely cover the
shelf as this would cause uneven
heat in the oven. Aluminum
foil should not be placed on the
oven bottom.
If a
spillover does occur on the oven
bottom allow the oven to cool first.
You can clean the bottom with soap
and water, a mild abrasive cleanser
or soap-filled abrasive pads.
19

Cleating Gtide
Note: Let oven parts cool before cleaning.
—
PART
Broiler Pan and Rack
Control Panel
Outside Glass Finish
Metal, including Side
Trims, Door Frame
and Grille
Porcelain Enamel
and Painted
Surfaces*
Oven Door*
Oven Interior*
Oven Gasket
Removable Oven
Bottom
Shelves
MATERIALS TO USE
● Soap and Water
● Soap-Filled Scouring Pad
Q Dishwasher-Safe
● Mild Soap and Water
GENERAL DIRECTIONS
Drain fat and cool pan and rack slightly. (Do not let soiled pan and rack stand in broiler
compartment to cool, ) Sprinkle on detergent. Fill the pan with warm water and spread
damp cloth or paper towel over the rack.
kt pan and rack stand for a few minutes. Wash;
scour if necessary. Rinse and dry. The pan may also be cleaned with a commercial
oven cleaner; however, DO NOT use a commercial oven cleaner to clean the rack.
OPTION: The broiler pan and rack can also be cleaned in a dishwasher.
Wash control panel with soap and water, using a soft cloth. Do not use abrasive
cleaners. Rinse and dry with a soft cloth.
● Soap and Water
I
Wash all glass with cloth damp(
c Soap and Water
● Paper Towel
c Dry Cloth
● Soap and Water
DO NOT USE steel wool,
abrasives, ammonia, acids or
commercial oven cleaners.
DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives.
These might
scratch the surface.
● Soap and Water
DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives.
1
>d in soapy water. Rinse and polish with a dry cloth.
Wash, rinse, and then polish with a dry cloth.
If acids should spill on the oven while it is hot, use
a @ p~r towel or cIotb to wipe up right away. When tie
surface has cooled, wash and rinse. For other spills,
such as fat spattenngs,etc., wash with soap and water
when cooled and then rinse. Polish with dry cloth.
Remove oven door following instructions in Care
and Cleaning section. Use soap and water to
thoroughly clean both the inside and outside of the
door. Be careful not to let any water get into any
openings in the door. Rinse well.
NO’rE: Soap left
on door liner causes additional stains when the
oven is reheated.
● Soap and Water
Allow to cool before cleaning. Frequent wiping with mild soap and water will
prolong the time between self-cleaning cycles. Be sure to rinse thoroughly to
avoid additional stains. (CAUTION: When in use, light bulbs can become w’arm
enough to break if touched with moist cloth or towel, When cleaning, avoid touching
warm lamps with cleaning cloths if lamp cover is removed.)
● Hydrogen peroxide
See Self-Cleaning section for more information.
● Soap and Water Use the same directions for cleaning as explained above for Porcelain Enamel and
● Plastic Scouring Pad Painted Surfaces.
● Soap and Water
Shelves can be washed in dishwasher or cleaned by hand, using soap and water. Rinse
thoroughly to remove any soap after cleaning. Shelves may also be cleaned in
self-
cleaning oven, but may lose some luster and discolor.
*SpilIage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped
up immediately, with care being taken not
to touch any hot portion of the oven. When the surface is cool, clean and rinse.
.—
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