Hotpoint W502G User manual

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-, -’%=.+
$j_ -—-. —- -“ -- J
‘.._ ..
.
useandcareof
W502G
W614G
W724G
models
Energy-saving-tips p4
Features p5
surfaceCmting -p7
ovenCmting -j@
Howtooperatethe
self-cleaning
oven
—. ‘@3
———.
,... /

13eftm‘UsiIIgYourRange. . . . . ~Z
$afetylmxructkms . . . . . . . ...3.4
Energy-SavingTips . . . . . . . . ...4
FeaturesofYourRange ......5.6
SurfaceCooking ........9....7
Home CanningTips ....~ . . . ..i7
~urfaceCookingCharts . . . ...8.9
Automaticl’imerand Clock . . ..lO
Using YourOven, . . .. O....... 11
HowtoWkeandTimeB&e ...12
l+lowtol?o ast. . . . . . . . . . . . .
Bating Chafl . . . . . . . . . . . ..~4.l~
RoastingChart . . . . . . . . . . . . ..~5
Howto Broil . . . . . . . . . . . . . . . .16
13roilingChart. . . . . . . . . . . . . ..l7
Howto Operatethe
Self-CleaningOven ........18. 19
How to Care for
YourRange ..........o. ..20-~2
Oven Care . . . . . . . . . . . . . ..2Q2l
Self-CleaningOven ........20
Continuous-Cleaning
Oven . . . . . . . . . . . . . . . ..2Q2l
StandardOven ............20
CkxmingYourRange . . . . . . ...23
TheProblem Solver ..........24
IfYouNeed Service ..........27
Warranty . . . . . . . . . ..BackCover
Readthisbookcarefully.
Risintendedtohelpyouoperate
andmaintainyournewrarlge
properly.
Keepithandy foranswerstoyour
questions.
If Youdon’tunderstandsomething
or-needmore help, write (include
yourphone number):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnumbers.
You’llfind them on alabelon
the frontof the rangebehindthe
ovendoor.
These numbers are alsoon the
Consumer Product Ownership
RegistrationCard that came with
your range. Beforesendingin this
card, please writethese numbers
here:
ModelNumber
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your range.
If youreceived
adamagedrangeo e e .
..
Immediatelycontactthe dealer ~~
(orbuilder)thatsoldyoutherange. ,>:
-.
.—
Savetimeand.money
Beforeyoureqm%t
service.m.
Checkthe ProblemSolveron -.
page24. It listsminor causesof
operatingproblemsthatyoucan
correct yourself.
.
.
.
.
2

~o?&J’I’IoN:DO Nm’ STORE
H’EMS ‘OF’nwrEREsT TO
c%mLDREN IN C4JmJEm
ABOVE AR.ANGE. CHILDREN
~J~~~pJ~ ~p?/ ‘pi-lmRANGE
TO REACH ITEMS IWKJLDBE
SEIWIJSLY ~~~~~~.
~r’vewwwear kme-’fittingol-
iE3@Fi~ &3HTEl@?EltSWhikKISiBl~
the appliance. Flammable
material could be ignited ifbrought
inconf’[wtwith hot heating elcrnents
:mdmay cause severe burns.
.
..-.
,When usingelectr.!calappliances
)b
i% asicsafetyprecautionsshouldbe
~fcilowed,includingthe following:
~use this appliance only for its
intended use as describedin this
manual.
QBe sure your appliance is
‘properlyinstalled and grounded
byaqualifiedtechnicianin
accordancewiththe provided
installationinstructions.
~Don%attempt to repairor
replaceanypartof yourrange
Unkssit is specifically
recommendedin this book. All
otherservicingshouldbe referred
toaqualifiedtechnician.
@Before performing anyservice?
DISCONNECTTHE RANGE
POWERSUPPLYA%’THE
HOUSEHOLDDIsTRmuTIoN
PANEL BYREMOVING THE
FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
@Do not hi!avechildren akme-
children shouldnot be leftaloneor
unattendedin area where appliance
isin use. They should neverbe
allowedto sitor stand on anypmt
ofthe appliance.
@Don’t a]io%v~nyO~etO diznb~
standor hang on the dooror
rangetop. They could damage
the range or’cause severe
personalinjury.
—.. ....,..——..
@Useonly dryjpotldkw+-—rnoist
or damppotholderson hotsurfaces
mayresultinburnsfromsteam.Do
notletpotholderstouchhotheating
elements.Do notuseatowelor
other bulkycloth.
@Never Ulse‘yourappliance for
warming or heating the HMml.
@’storage in or on appliaHce—
Do notstoreflammablematerials
in an ovenor near surfaceunits.
~Keep hood and grease fikws
clean.tomaintaingoodventing
andto avoidgreasefires.
@DOInot Mcooking greaseor
otherflammablematerials
accumulatehor nearthe range.
~DO not use waterongrease
fires. Neverpick up aflming
pan. Smotherflamingpanon
surfaceunit by coveringpan
completelywith well-fittinglid,
cookiesheet or flattray.Harning
greaseoutsideapancan be put
out bycoveringwith baking soda
or9if avaikibie3andti-pupse
dry cherniealorfoam.
@Do not touch heatingekrnents
or interiorsurfaceof oven. These
surfacesmay be hotenoughtoburn
eventhoughthey are dark in color.
During and after use, do nottouch,
or let clothingor other flammable
materials contact surfaceunits,
areas nearby surface unitsor any
interior area ofthe oven;allow
sufficienttime for cooling, first.
Potentiallyhot surfaces include
the cooktop and areas facingthe
cooktop, ovenvent openingand
surfaces near the opening,and
crevicesaround the ovendoor.
Remember: The insidesurface
ofthe oven maybe hot when the
door is opened.
QlJWhencooking perky followour
directions exact~yand alwayscook
the meatto at least 179?This assures
dint. inthe remote possibility that
trichina may be present in the
meat, itwill be killed and the meat
will lx safe to eat.
3
@-when usingcookingor
roasting bagsin oven9followthe
manufacturer’sdirections.
~Do notuseyour oventodry
newspapers. If overheated,they
can catchfire.
@Do notdean door gasket.The
door gasketisessential for agood
seal. Care shouldbe taken notto
rub, damage, or movethe gasket.
@D(.)M@tUS4?ovenCI&?~ll~IR3eNO
commercial ovencleaner or oven
liner protectivecoating of any kind
shouldbe used in or around any
part ofthe oven.
@‘man only’partslisted inthis
use and.can?EW9ke
QBefore self-ckaniqg the mwr19
Ewn-ww! brow panand other
utensil%

@Use proper pm size—+his
applianceis equippedwithone or
more surfaceunitsofdifferentsize.
Select utensilshavingflatbottoms
largeenoughtocoverthesurface
unitheatingelement. The useof
undersizedutensilswillexpose
~~fiion ofthe heatingelement
tod~~ectcontactand mayresult
in ignitionof clothing.Proper
relationshipof utensiltoburner
will also improveefficiency.
~Never leavesurface units
unattend& at high heat settings.
130ilovercauses smokingand
greasy spilloversthatmaycatch
on fire.
@Be sure drip pans and vent
duets arenot coveredand are
in place. Their absenceduring
cooking coulddamage rangeparts
and wiring.
@Don’t use aluminum foil to he
drip pansor anywhere in the oven
exceptas described in thisbook.
Misuse couldresult in ashock, fire
hazard, or damage to the range.
~Usecookingutensilsofmedium
weightaluminum,withtight-fitting
covers,andflatbottomswhich
completelycoverheatedportionof
surfaceunit.
~Cook freshvegetableswitha
minimumamountofwaterina
coveredpan.
Q~dtch foodswhenbringingthem
quicklytocookingtemperaturesat
HIGHheat. When foodreaches
cookingtemperature.reduceheat
immediatelytolowestsettingthat
willkeepitcooking.
QUseresi~iualheatwithsurface
cookingwheneverpossible.For
example,whei~cookingeggsinthe
sheli, bringwatermboil,then[urn
toIO~FFpositiontocomplete
cooking.
@Ody certain typesofghis9
gkwskeramie, earthenware, m
other gkazedwhiners are
suitable forrange-topservice;
othersmaybreak becauseofthe
suddenchangeintemperature,(See
sectionon “SurfaceCoolchg” for
suggestions.)
@Tominimizeburnsyignitionof’
flammablematerials,andspillage,
thehandleofacontainershouM
beturned towardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
@Don’timmerse or soak
renm-dde surfaceunits.lhn%
putthem in adishwasher.
~Alwaysturn surfaceunit to
I(IFFbeforeremovingWensii.
~Keep an eyeon foodsbeing
fried atHIGH or IMEDKJM
HIGH heats.
~Toavoidthe possibilityof
aburnor electricshock3always
be cert.airrithat thecontrolsfor
dsurface unitsareat OFF
positionand all coilsare cod
beforeattemptingto lift the unit.
Usecorrectheatforcookingtask:
HIGH—tostartcooking(iftime
allows,do notuseHIGHheatto
start),MEDIUMHI—quick
browning,MEDIUM—S1OWfrying,
LOW-finish cookingmost
quantities,simmer-double boiler
heat, finishcooking,andspecialfor
smallquantities,WARM—maintain
servingtemperatureofmostfoods.
@Whenboilingwaterforteaor
coffee,heatonlyamountneeded.It
isnoteconomicaltoboilacontainer
fullofwaterforoneortwocups.
~Preheatovenonlywhennecessary.
Mostfoodswillcooksatisfactorily
witholl~preheating.Ifyou find
preheatingisnecessary,watchthe
indicatorlight,andputfoodinoven
promptlyafterthelightgoesout.
4’
@W-Mmfkmingjfi.N.NkLmderthe
_&iEi%a
-
—
hood, turnthefanoff.The fan, if s-’-
..——----.
operating9may spreadthefkm.
*Foodsforfryingshouldbe as
dryas possible.Frost on frozen
~+-
foodsmmoistureon freshfoods !!
;.
.:_-
2..
cancause hotfatto bubbleup and &
.
oversidesofpan.
*Use littlefatfor effective
shallowor deep-fatfrying.Filling
thepan toofulloffatcan cause
spilloverswhenfood is added.
.—
~If acombinationof oilsor fats
wiilbe used infrying, stirtogether
beforeheating,or as fatsmelt
slowly.
~Alwaysheatfatslowly,and
watchas itheats.
@Usedeepfatthermometer
wheneverpossibleto prevent w
overheatingfatbeyondthe smoking
point.
@AlwaysturnovenOFF before
removingfood.
~Duringbaking,avoidfrequentdoor
openings.Keepdooropenasshorta
timeaspossiblewhenitisopened.
@Besuretowipeupexcessspillage
beforestartingtheself-cleaning
operation.
~Cookcompleteovenmealsinstead
ofjust onefooditem.Potatoes,other
vegetables,andsomedessertswill
cooktogetherwithamain-dishcas-
serole,meatloaf,chickenor roast.
Choosefoodsthatcookatthesame
temperatureandinapproximately
thesametime.
~Useresidualheatintheoven
wheneverpossibletofinishcooking ‘“’–”\
(
casseroles,ovenmeals,etc.ALSO ~)
addrollsor precookeddessertsto ‘“-”
warmoven,usingresidualhealto ----.%=
warmthem. ()
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Exphimd
‘m+page
18
ModelRF724G*with SeW-CkmingChum
Feature Mk?x
~~ Oven VentDuct (Located under
right rear surfaceunit.)
~~ OvenInterior Light(Comeson
automaticallywhendoorisopened.)
14 Broil Unit
~~ Bake Unit (Maybe liiled gently
for wiping ovenfloor.)
16 Oven SheIves(1straight, 1offset)
17 Oven Shelf Supports
~g Broiler Pan and Rack (Do not
clean in Self-Clean oven.)
Explained
Feature hkx on page
1IModel and Serial Numbers 2
2ISurface Unit Controls 721
16
I
sSurface Unit “ON”
IridicatorLight 7
4IOven Tem~(Clean) Control 12
5(ha Set(Clean) Control 12
6Oven Cycling Light 11
,.
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,-
‘:’“(G” inmodel Immbw ihdicatwblack gkassdoor.
.,
!,

Explained
F’eatwehdex on page
1IYIcdeland Serial Numbers 2
2ISurfaceUnitControls 7’
I
~SurfaceUnit “ON”
IndicatorLight I7
4OvenTempControl 12
5OvenSetControl 12
6Oven CyclingLight
7Clock andMinuteTimer *
$Plug-h SurfaceUnits 21,22
9ChromeDrip Pans(4) 21,22
I
lo Oven VentDuct (Locatedunder 18
right rear surfaceunit.)
I
~~ Oven Interior Light (Comes on
automaticallywhendoorisopened.) 11
12 Broil Unit 16
I
~~ RakeUnit(Maybe liftedgently
for wipingovenfloor.) I12 lw)dd RI?6V$GPwith continwME+ckaning oven
14 10ven Shelves 11
15 10ven ShelfSupports I11
———.“,,,“,,
.-,,- >.-....
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.-
*W’7in model number indicatesMackglass door.
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—-
Modd

.. :7,... : (. FL+~>4?i$.
:i.ii.QaL CW-mw.s
~>
J& :j: <;g: -!
.,
Ye-Jrsurfaceunitsand controlsare
designedto giveyouan infinite
choiceofheat settingsforsurface
unitcooking.
AtHIGH position,thereisaslight
detentsocontrol “clicks”atthis
position;“click” on HIGH marks
thehighestsetting;thelowest
settingisbetweenthe words
LOWand OFF. In aquietkitchen
youmayhear slight‘~licking”
soundsduringcooking,indicating
heat settings~electedare being
maintained.
Switchingheatstohigher settings
alwaysshowsaquickerchangethan
switchingto lowersettings.
-..
!!-l~fl%’‘is’!S’?tf:ile ~cosil”ols
...--...
-3
,.)
.—
.
..’
.--” -,
}.
.’-. —”--
1
.f-
Step 1:Grasp control knob and
push in. . .
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Besureyouturn control to OBF
~IJ;~enyoufinish cooking. Am
indica~orlight will glow whe~lANY
heat on any surface unit is on.
HI
mD
HI
NIED
LOw
Quickstartfor cooking;
bringwatertoboil.
Fastfry,panbroil; maintain
fastboilonlargeamountof
food.
Sauteandbrown;maintain
slowboilonlargeamount
offood.
Cook afterstartingat
HIGH; cookwithlittle
waterincoveredpan.
Steamrice, cereal; maintain
servingtetiperature ofmost
foods.
IVOTE:
1.At HIGH or NED I-H,neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWARMor LOW,melt
chocolateor butteron smallunit.
canningshow be doneon
cooking toponly.
In surfacecooking offoodsother
than canning, theuse oflarge-
diameter cookware(extendingmore
than l-inch beyondedgeoftrim ring)
is notrecommend However,when
canningwith water-bathor pressure
canner, large-diametercookware
maybe used. This is because boiling
water temperatures (evenunder
pressure) are not harmful to cooktop
surfaces surroundingheating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
COOKWAREFOR FRYING OR
BOILING FOODS OTHER THAN
WATER.IVlostsyrup or sauce
mixtures-—-andall types of frying—
cook at temperatures much higher
than boilingwater. Suchtemperatures
could eventuallyharm cooktop
surfaces surrounding heating units.
7
‘observe‘thefollowingpaints
illWMnllinfg:
1. Bringwatertoboilon HIGH
heat, then afterboilinghasbegun,
adjustheat to lowestsettingto
maintainboil (savesenergy and
bestuscssurfaceunit.)
2. Besure canner fitsovercenter
ofsurfaceunit. If yourrangedoes
notallowcanner tobe centeredon
surfaceunit, usesmaller-diameter
containersforgoodcanningresults.
3. Flat-bottomedcanners givebest
canningresults.Be surebottomof
canner is flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(ofienfoundin en~rnelware)
are notrecommended.
RIGHT mo~~
4. When canning,use recipes from
reputablesources. Reliablerecipes
are availablefromthe manufacturer
ofyourcanner; manufacturers of
glassjars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. In followingthe recipes,
remember that canning is aprocess
that generates largeamounts of
steam. Be carefulwhile canning to
preventburns from steam or heat.
NOTE: If your range isbeing
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen carefully followed. The
process may be improvedby:
(1)using apressure canner, and.
(2) for fastestheating oflarge
water quantities, begin with HGT
Papwa~erand coverZarmerwith lid. ;..
(
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)
I
I

Gxikwwm fips
1. Usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheat fasterthan other
metals.Cast iron and coatedcast
ironcookwareis slowto absorb
heat, butgenerallycooksevenlyat
LOWor MEDIUM settings.Steel
pansmaycook evenlyif not
combinedwithother metals.
Use non-stickor coatedmetal fittinglids. Matchsizeof saucepan
cookware.Flat groundpyroceram tosizeofsurfaceunit. Apanthat
saucepansor sk~lletscoatedonthe extendsmorethan1“beyondtheedge
bottomwithaluminumgenerally ofthetrim ringtrapsheatwhich
cookevenly.Use glasssaucepans causes“crazing” (finehairline
with heat-spreadingtrivets cracks)on the porcelaincooktops
availableforthatmnmose. anddiscolorationrangingfromblue
m.
2. Toconservethemostcooking
energy,pansshouldbe flat onthe
todark grayon thetr~m~ing/drip
pansand stainlesssteelcooktops.
bott~h,-have straightsidesandtight
SettingtoComplete
Cooking
LOWorWM,thenadd
cereal, Finishtiming
accordingtopackage
directions.
MED, tocook 1or 2min.
to completelyblend
ingredients.
LOWtomaintaingentle
but steadyperk.
Directionsand Setting
toStart Cookine Corntnents
—
Food Cookware
Cereal
Cornmeal, grits,
oatmeal
Cocoa
Coffee
HI.In coveredpanbring
waterto boil beforeadding
cereal.
Cerealsbubbleandexpandas
theycook;use largeenough
saucepanto preventboilover.
Covered
Saucepan
Milkboilsoverrapidly.Watchas
boilingpoint approaches.
Uncovered
Saucepan HI. Stir togetherwateror milk, cocoa ingredients.
Bring just toaboil.
Percolate8to 10min. for 8
cups, lessfor fewercups.
Percolator HI. At first perk, switch
heatto LOW.
Eggs
Cookedinshell
Fried sunny-side-up
Fried overeasy
HI. Covereggswithcool
water.Coverpan, cook
until steaming.
MED HI. Melt butter, add
eggsand coverskillet.
LOW.Cookonly 3to4
min. forsotl cooked; 15
min. for hardcooked.
Continuecookingat MED
HI until whitesarejust set,
about 3to5min.
LOW,thenaddeggs.
When bottomofeggs
havejust set, carefully
turn overtocookother
side.
LOW.Carefullyaddeggs.
Cook uncoveredabout 5
min. at MED HI.
MED. Addeggmixture.
Cook, stirring todesired
doneness.
LOW.Stir occasionally
and check for sticking.
Covered
Saucepan
If youdonotcoverskillet, baste
eggsw’ithfatto cooktopsevenly.
Covered
Skillet
HI. Melt butter.Uncovered
Skillet
Removecookedeggswith slotted
spoonor pancaketurner.
Eggscontinueto set slightly after
cooking. For omeletdo not stir
last fewminutes. When set fold
inhalf.
Poached
Scrambledor omelets
Covered
Skillet HI. In coveredpanbring
water to aboil.
Uncovered
Skillet HI. Heat butter until light golden incolor.
Fresh fruit: Use 1Ato Yzcup water
per poundoffruit,
Dried fruit: Use water aspackage
directs. Timedepends on whether
fruit has beenpresoaked. If not.
allowmore cookingtime.
Meat can be seasonedand floured
beforeit is browned, if desired.
Liquid variations for flavorcould
be wine. fruit or tomatojuice or
meat broth.
Timing: Steaks 1to 2-in.: 1to
2hrs, BeefStew: 2to 3hrs.
Pot Roast: 2Y2 to4hrs.
:overed
saucepan HI. In coveredpan bring
fmit and watertoboil.
—
l)vered
;killct HI. Melt fat, thenadd meat. Switch to MED HI to
brownme~t. Addwater or
other liquid.
LOW.Simmeruntil fork
tender.
Meats, Poultry
Braised: Pot roastsof
beef, lamb or veal;
pork steaks and
chops
MED HI or MED Brown
and cook todesired
doneness, turning over
as needed.
Pan frying isbest for thin steaks /--7”
and chops. If rare is desired. pre- (\
heat skillet beforeadding meat. ‘ ‘~
‘.<....--”
(’”-{
i\..LJ
Pan-fried: Tender
ChOpS: thin st~iiks \Ip
to 11 -in.: nlinutc
stuks; Iwmburgers:
franksami sausage:
thin fish iillc[s
Incovered
killet W. Preheat skillet. then
Jrease ]ightiy.
.. ... —.—.—.-._—-——.— .... —..—

RIGHT .- WRCM4G .As.
whenaddingfood.Frostyfoods
bubblevigorously.Watchfoods
fryingat HIGH temperaturesand
keeprangeand hoodcieanfrom
accumulatedgrease. OVER1“
SettingtoComplete
Cooking
LOW.Coverskilletand
cookuntiltender.
Uncoverlast fewminutes.
DirectionsandSetting
toStartCooking
HI.Melt fat. SwitchtoMED
HI tobrownchicken.
Food Cookware
Covered
Skillet
Comments
Fried Chicken Forcrispdry chicken,coveronly
afterswitchingtoLOWfor 10
min. Uncoverandcookturning
occasionally10to20 min.
Amoreattention-freemethod
isto start andcookat MED.
Panbroiledbacon Uncovered
Skillet HI. Incoldskilletarrange baconslices. Cookjust
until startingtosizzle.
HI. Melt fat. Switchto MED
tobrownslowly.
MED HI. Cook, turning
overasneeded.
Meat maybebreadedor mari-
natedinsaucebeforefrying.
Sauteed:Less tender
thinsteaks(chuck,
round, etc.); liver;
thickor wholefish
Covered
Skillet LOW.Coverandcook
until tender.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Covered
Saucepan.
Usesmall
surfaceunit
H]. Covermeatwith water
andcoverpanor kettle.
Cookuntil steaming.
LOW.Cook until fork
tender. (Watershould
slowlyboil). For very large
loadsmediumheat may
beneeded.
Addsaltor otherseasoning
beforecookingif meat hasnot
been smokedor otherwise
cured.
Simmeredorstewed
meat; chicken;corned
beefi smokedpork;
stewingbeef; tongue;
etc.
MeltingchocoIate,
butter,
marshmallows
When meltingmarshmallows,add
milkor water.
WM. A11ow10to 15min. to
meltthrough. Stir to
smooth,
MED HI. Heat skillet 8to
10min. Grease lightly. Thick batter takesslightlylonger
time. Turnoverpancakeswhen
bubblesrise to surface.
Pancakesor
Frenchtoast Skilletor
Griddle Cook 2to3min. per side.
Pasta
Noodlesor spaghetti HI. In coveredkettle, bring
saltedwater to aboil,
uncoverand add pasta
slowlysoboilingdoes not
stop.
MED HI. Cookuncovered
until tender. For large
amountsHI maybe
neededtokeepwater at
rollingboil throughout
entire cookingtime.
MED HI for foodscooking
10min. or less. MED for
foodsover 10min.
LOW.Tofinishcooking.
Use largeenoughkettleto pre-
ventboilover.Pastadoublesin
size whencooked.
Covered
Largekettle
or Pot
Cooker shouldjiggle2to 3times
per minute.
PressureCooking Pressure HI. Heat until firstjiggle is
heard.
ICookeror
Canner
HI. Bringjust toboil. Stir frequentlyto prevent
sticking.
Uncoveredpan requires more
water andlonger time.
Puddings, Sauces,
Cmdies, Frostings Uncovered Saucepan
MED. Cook l-lb. 10to30
more min., dependingon
tenderness ofvegetable.
Vegetables
Fresh Covered
Saucepan HI. Measure Xto l-in.
waterinsaucepan. Add
saltand prepared vege-
~ble. Incoveredsaucepan
)ring toboil.
HJ.Measure waterand salt
isabove. Addfrozenblock
)fvegetable.In covered
;aucepanbring toboil.
-iI. Inskillet melt fat.
Break up or stir asneeded while
cooking.
Covered
Saucepan LOW.Cook according to
time on package.
Frozen
‘hrn overor stir vegetableas
necessary for evenbrowning.
Sautdcd: Onions;
green peppers; mush-
rooms; celery: etc(
Rice mld Grits
Uncovered
Skillet
Covered
Saucepan
MED. Addvegetable.
Cook until desired ten-
derness is reached. —.
-H.Bring salted waterto a
roil.
W?vl.Cover and cook
according to time. Triples in volume after cooking.
Time at WNI. Rice: 1cup rice and
2cups water-25 rnins. Grits: 1
cup grits and4cups water—40
min.

The automatictimer and clockon
somemodelsare helpfuldevices
thatserveseveralpurposes.
mlsetthea$xk
(m models soequipped)
Push in the centerknob of the
Minute Timer and turn theclock
hands to the correct time. (The
Minute Timer pointer will move
also, so after settingthe clock, let
the knob out and turn the pointer
to OFI?.)
The Minute Timer has been
combined with the conventional
clock. Use it to time all your
precise cooking operations. You’ll
recognize it as the pointer which is
different in color and shape than
the clock hands.
‘j?$]S@tthe Minute ‘mmx
(onmodelsso equipped)
Turn the center knob counter-
clockwise, withoutpushing in,
until pointer reaches number of
minutes you wish to time. (Minutes
are marked, up to 60, in the center
ring on the clock.)At the end of the
set time, abuzzer sounds to tellyou
time is up. Turn knob, withoui
pushi}~gin. until pointer reaches
OFF and buzzer stops.
IW3W13:
Model RF6MG has a
clock and lMinuteTimer but not
automatic Start and Stop timers.
~i]meBalm ixm
A*Ilto133atie“ll%mw
(on models soequipped)
UsingAutomaticTimer,youcan
TIME BAKEin ModelRF724G
withthe ovenstartingimmediately
andturning offatthe StopTime set
or youcan setboth Startand Stop
dialsto automaticallystartand stop
ovenat alater timeofday.It takes
the worry outofnotbeinghometo
startor stopthe oven.
Settingthe dialsforTIME BAKE
is explainedin detailon page 12.
self”cleaa uses
Amtematie ‘llmer
[onmodelssoequipped)
The self-cleaningfunctionusesthe
AutomaticTimerto set the length
oftime needed to clean, whether
youwish to clean immediatelyor
delaythe cleaning. By settingthe
Startand/or Stopdials, youmay
chooseto begin immediatelyor
clean at lowenergytimes during
the night. Full explanationsof
settingthe Start and Stopdials for
self-cleaningare described on
pages 18and 19.
(hwstims and.Am$wk?l
%“
Q. How Can Ifuse my Minute
‘inner tomake my S’dhtw
CCddngeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhich includes
timeto boil foodandchange
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcookin coveredcontainers
eventhoughyoucan’tsee any
steam.
Q. Must the clock be set on
correct time of day when 1wish
to Usethe Automatic Timer for
baking?
A. Yes,if you wish to setthe Start
or Stopdials to turn on and off at
settimesduring timed functions.
Q. CanIuse the MinuteTMer
during ovencooking?
A. The MinuteTimer on Models
RF614Gand RF724Gcan be used
during any cookingfunction. The
AutomaticTimers (Startand Stop
dials) on Model RI?724Gare used
with TIME BAKEand SELF-
CLEAN functions.
Q. CanIchange the dock whik
I’mTime cooking in the Oven?
A. No.The clockcannotbe changed
during any program thatuses the
oventimer. Youmusteither stop
those programs or waituntil they
are finished beforechangingtime.