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.

OvenCyclingL,ightglowsuntil
.., —ovenreaches.Wlected temperature,
ia~ 1.Lookat thecontrols.Besure
!$$#Iytiuunderstandhowto setthem
m-ouerlv.Readoverthedirections
~or~heAutomaticOvenTimerso
youunderstanditsuse withthe
controls.
2. Checkoveninterior.Lookat
theshelves.Takeapracticerun
atremovingandreplacingthem
properly,togivesure, sturdy
support.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbookhandy soyoucan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
.-. T.?n ‘irl”ect]y j]]
$Jsir2g<1?<:$:3‘k~
,--1
flyypp ;. :?.9?%~
“;;3G
_.. .J<#..Y.a=ia.
Ifyou wish to usefoilto catch
possiblespillovers,cut apieceof
foilslightlylargerthan thepan and
turn up theedges. Place thefoilon
the ovenshelfbelowthepan.
NEVER COVERAN ENTIRE
OVEN SHELF WITH FOIL
AND, UNLESS YOUHAVEA
CONTINUOUS-CLEANING
OVEN, NEVER COVERTHE
ENTIRE OVENBOTTOMWITH
FOIL. The foilcan obstruct normal
heat flow,cause cooking failures,
and evendamagethe oveninterior.
.,.
..
!’~~J ~,J ,~“-, .+<”‘7
,:& ~:!, ,i=,{)~~~j.-[j;:;
The controls forthe ovenare
marked OVEN TEMP andOVEN
SET. OVEN SET has settingsfor
BAKE, BROILand OFF, and on
some models, TIME BAKEand
CLEAN. When youturn the knob
to ihe desired setting, the proper
heating unitsarc then activatedfor
that operation.
~1/~pJ ~~~~ maintains tk
~-,-+ kmpmmre you set from V’L4m”l
..-
,- 7,.
., to BROIL.
,.< :-
.... -
,,.. ..,,
:-,
~.-.----
thengoesoffand on with &m unit
duringcooking.PREHEATING
oven,evento hightemperature
settings,is speedy—rarelymore
than 10minutes.Preheatoven
onlywhen necessary.Mostfoods
willcook satisfactorilywithout
preheating.If youfindpreheating
isnecessary,keepan eyeonthe
indicatorlightand putfoodinthe
ovenpromptlyafter lightgoesout.
Index
Marker —+ ~
OvenTernpSetting for NormalCooking
11!41P0RTANT:For normal
cooking,line up the desired
temperature (marked on the outer
edgeofthe controlknob) with the
indexmarker locatedimmediately
abovethecontrol.
For CLEAN, rotatethe knobto the
right until “CLEAN” ispointing
up, towardIndex Marker. When
position is reached, knob should
snap intoposition.
The lightcomes on automatically
when the door is opened.
The shelvesare designed with stop
locks, so when placed correctly on
shelf supports, they (a) stop before
coming completely out of oven,
and (b) do not tilt when removing
or placing food on thenl. Models
RF502G and RF614-Ghavetwo
straight shelves: Model RF724G
has one straight shelf and one
offise~shelf.
TOREMOVEshelffromthe oven,
pullitforwarduntilit stops;then
tiltup the frontedgeand pullthe
shelfallthe wayout. Be certainthe
shelfiscool beforetouching.
TOREPLACE shelfin oven,guide
rear corners ofshelfover shelf
supports,tiltingup front edgeuntil
shelfclearsstoplocksabovesupports.
Then push shelfto rear ofoven.
...<
.’
The ovenhas four shelf supports— ~~,~;j’~
A(bottom), B, Cand D(tQP). ~~~-: ‘,
Shelfpositionsfor cooking food j.. ,, ,:
are suggestedon Baking, Roasting ~;
;~~:>:
and Broilingpages. .
‘.-,&-,
,-,‘\C:::.
1-{’
~,.
!c_-.%
,
,T.,.
~. ‘“-
~lH@: shelf (ModelRF~~Q ;~:::::::
I......
This shelfis provided for use in i~~~‘
). “~j;
shelf position Ato Prevent~on~ct ,
~<”:1
with deep Self-Clean Oven door ~,~~‘fin
i
when sliding in and out. It may also ~
be used in shelf positio~~D. Always :
installwithoffsetplaced upwardand ~
shelf stopplaced toward rear. z
Cau$iom EnIV@de[R?E’724G’9IIQver L
use E&@@ shelfinposittimA. ~
.(,
.—.—.-—.

,,
;Ek)w’-toset%himRange
LPlacefoodinoven, beingsure
toleaveabout 1“betweenpansand
ovenwallsfor goodcirculationof
heat. Closeovendoor, andavoid
frequentdooropeningsduring
bakingto preventundesirable
results.
CWENSET
2. TurnOVENTEMPknobto
temperatureon recipe or Baking
Chart, and turn OVEN SETknob
toBAKE.
3. Check foodfor doneness at
minimumtime on recipe. Cook
longerif necessary. Switchoff
heatand removefoods.
310W to mime Bake
(Model RI?724G)
The oventimer controls are
designedto turn the ovenon and
offautomatically at specific times
youwantbaking to start and stop.
YourTime Bakeoptions:
knndaw $&@& AutomaticStop.
Oventurns on right awayand turns
offautomatically at your preset
stoptime.
Delay Start &Stop. Oven
:]~~orna~i~ally turns on later atyour
preset start time and turns offat
>ourpreset stop time.
Remember when setting stoptime
{hattime-baked foods will continue
cooking after the oven turns off.
Ii-m”tosetInlmediate start
&Autolllatic stop
IMcm beginning, make sure the
Range dock SINmwthe CAMTect
timeof’thy.
1. Toset StopTime, pushinknob
on Stopdialand turn pointerto
timeyouwantovento turn offl for
exam~le,6:00.TheStartdialshould
beat the samepositionasthe time
ofdayon clock.
2. TurnOVEN TEMP knob to
desiredoventemperature; for
example,250?Turn OVEN SET
knob toTIME BAKE.
I“bv WsetD&y start& stop
LTosetStart Time, push in knob
on Startdial andturn-pointerto
timeyouwantovento turn on; for
exdmple,3:30.
2. Toset StopTime,push in knob
on Stopdial andturn pointer to
timeyouwant ovento turn offi for
example,6:00. This means your
recipe called for2% hours of
bakingtime.
NOTE: Time on Stopdial mustbe
laterthantime shownon rangeclock
mdStartdial.
WENT-mm
.A.w.-
1
OVENWET
i
3. Turn OVEN TEMI?knob to
desired temperature. Turn OVEN
SET knob to TIME BAKE.
Place food in oven,close the door
and the ovenwill be turned on and
off automatically at the times you
haveset. Turn OVEN SET to OFF
and removefood from oven.

Roastingiscookingbydry heat.
Tendermeator poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe lowand steady,keep
spatteringtoaminimum. When
roasting,itis notnecessaryto
sear, baste, cover,or addwater
toyourmeat.
us
RoastingisreaHyabaking
procedureusedfor meats.
Therefore, ovencontrolsare set
toBAKEor TIME BAKE.
Roastingis easy,just followthese
steps:
Step 1:Check weightof meat, and
place, fatside up, on roastingrack
in ashallowpan. (Broilerpan with
rack isagood pan for this.)Line
broilerpanwithaluminumfoilwhen
usingpan for marinating, cooking
with fruits, cookingheavilycured
meats, or for basting foodduring
cooking. Avoidspillingthese
materials on ovenliner or door.
Step 2: Place in ovenon shelfin
Aor Bposition. No preheating is
necessary.
~OVENSET
Step 4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingremovedfromthe oven.For
rare or mediuminternaldoneness,
if meatis to stand 10-20minutes
whilemakinggravyor for easier
carving,youmaywishto remove
meat from ovenwhen internal
temperatureis 5-10”F.below
temperaturesuggestedon chart.
If no standingis planned, cook
meatto suggestedtemperatureon
chart onpage 15.
IN(IWE:Youmay wish to use TIME
BAKEasdescribed orIprece~ing
pageto turn ovenon and off
automatically.
Rememberthat foodwill
continueto cook in the hotoven
andtherefore shouldbe removed
when thedesired internal
temperaturehas been reached.
For Frozen Roasts
~Frozen roasts ofbeef, pork,
lamb, etc., can be started without
thawing,but allow 10-25minutes
per pound additionaltime (10min.
perpoundfor roastsunder5pounds,
more time for larger roasts).
@Thaw most frozen poultry before
roasting to ensure evendoneness.
Some comme~cialfrozen poultry
can be cooked successfullywithout
thawing.Fol~owdirections given
on packer’slabel.
Nep 3: Turn OVEN TEhN?to 325°
and OVEN SET to BAKE. (Small
poultry maybe cooked at 375°for
/-..%
,,‘best browning.) YOLImay hem a
.:}
dsligi2t ciicking sound indicati12gti2e
%. 1’
%.----- (3VCI-2kwQ14ki12gproperly.
.-.--.,
,. “!.
(‘. -.~’-
Qllestiom&AdMwWrs
Q. 1sit necessarytocheck
fordo!nemsswithalmeat
thermometer?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtime isrecommended.
‘Temperaturesareshownon
RoastingChart onpage 15.For
roastsover8lbs., cookedat 300°
withreducedtime, checkwith
thermometerat half-hourintervals
afterhalfthe timehaspassed.
Q. why is my roast crumbling
when 1try to carve it?
A. Roastsare easierto sliceif
allowedtocook 10to20 minutes
afterremovingfromoven.Be sure
to cutacrossthe grain ofthe meat.
Q. Do 1need to preheat my
oveneach time 1cook amast
or pmmy?
A. Itis rarely necessary to preheat
youroven, only for very small
roasts,which cookashort length
oftime.
Q. when buying aroast al%?
there any special tips that wmldd
help me cook it more evenly?
A. Yes.Buy aroastas evenin
thicknessas possibleor buy rolled
roasts.
Q. Can 1seal the sides dmy foil
“tent” when roasting atmimy?
A. Sealingthe foilwill steam the

.,-
tid<k-ig
1.Aluminumpansconductheat 2. Dark or non-shinyfinishes,also 3. Preheatingtheovenisnotalways
quickly.For mostconventional glassandpyroceram, generally necessary,especiallyforfoods
baking,lightshinyfinishesgive absorbheatwhichmayresultin which cock longerthan 30to 40
bestresultsbecausetheyhelp dry,crisp crusts. Reduceovenheat minutes.For foodwith short
preventoverbrowninginthetime 25°if lightercrustsare desired. cookingtimes, preheatinggives
ittakesfor heat to cook thecenter Preheatcastiron for bakingsome bestappearanceandcrispness.
areas. DLIII(satin-finish)bottom foodsforrapidbrowningwhen 4. Open the ovendoorto check
foodaslitt~easpossibletoprevent
unevenheatingandto saveenergy.
surfacesofbansare rec&mended foodisadd~d.
forcakepansand pie platestobe
surethoseareas browncompletely.
oven
Tenmerature
Shelf
Positions* Time, Minutes
Food Cookware Comments
Bread
Biscuits(%-in. thick) ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
Cast Ironor Glass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffin Pans
Deep Glassor Cast IronCups
Metal orGlassLoaf Pans
Metal or GlassLoaf Pans
ShinyOblongor Muffin Pans
ShinyOblongor MuffinPans
B,c
B,A
B
B
A, B
B
B
A, B
A, B
B,A
400°-4750 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
Cannedrefrigeratedbiscuitstake2-4 min.
less time.
350°-4000Coffeecake
400°-4500
350° Preheatcastiron pan forcrispcrust.Corn breador muffins Gingerbread
.Muffins
Popovers 400°-4250 375° Decreaseabout5min. formuffinmix.
Or bakeat450°for 25 min., thenat 350°
for 10-15min.
Dark metalor glass givedeepest
browning.
350°-3750
375”-425°
Quickloafbread
Yeastbread (2 loaves)
For thin rolls, ShelfBmaybe used.
For thin rolls, ShelfBmaybe used.
Plainrolls
Sweetrolls 375°-4250 350°-3750
Cakes
(withoutshortening)
Angelfood
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
325°-3750
375°-4000
325°-3500
TWOpiecepan isconvenient.
Line panwith waxedpaper.
AfuminumTubePan
Metal JellyRollPan
Metal or Ceramic Pan
A
B
A
Metal or Ceramic Pan
ShinyMetalMuffin Pans A, B B
A, B
B
B
B
325°-3500
350°-3750 Paper linersproducemoremoist crusts.
Use 300°andShelf Bfor smallor
individualcakes.
Fruit citkes Metal or Glass Loaf or
TubePan
ShinyMetal Panwith
satin-finishbottom
Shiny MetalPan with
satin-finishbottom
Metal orGlass Loaf Pans
275°-3000
350°-3750
Layer
Layer,chocolate 350°-3750
350°
Loaf
Cookies
Brownies
Drop Metalor Glass Pans
CookieSheet B, C
B, C
B, C
B.C
325°-3500
350°-4000 Bar cookiesfrom mix use sametime.
Use ShelfCand increase temp. 25-50°
for morebrowning.
Rclrigcrfitor
Rolledor sliced ZookieSheet
DookieSheet 400°-4250 375°-4000
Fruits,
CXherDesserts
R]kcdapples
Custard Yassor Metal
IIass CustardCups or
;asserole (set in pan of
ot wzter)
Glass CustardCups or
Casserole
A, B,C
B350°-4000
300°-3500 Reducetemp. to300° for largecustard.
Cook breador rice puddingwith
custard base 80to 90 minutes.
!>mldin}zs,rice and
~wstard B325° ——
~lrlModel RF724G. shelf position Ais recommended for offset shelf only.

Shelf
Food Cookware Posithms*
.
Pies
Frozen FoilPanonCookieSheet A
oven
‘lkmpetmture The, Minutes comments
400°-4250 45-70 Largepiesuse400°andincrease
lime.
Toquicklybrownmeringueuse400°
for 8-10min.
Cuslardfillingsrequirelowertemp.,
longertime.
Meringue ISpreadtocrust edges IB,A325°-3500 15-25
Clnecrust Glass or Satin-finishMetal A, B
Twocrust Glass or Satin-finishMetal B
PastryShell Glass or Satin-finishMetal B
400°-4250
400°-4250
450°
45-60
40-60
12-15
I
Miscellaneous
Bakedpotatoes Seton OvenShelf A, B,C325°-4000 60-90 Increasetime forlargeamountor
Scallopeddishes Glass or Metal IA,B, C325”-37.5° 30-60 size,
Souffles Glass B300°-3500 30-75
*InModelRF724G,shelfpositionAis recommendedforoffsetshelf only.
3. Removefatand drippingsas 5. Frozen roasts canbe conven-
necessary.Baste as desired. tiona~lyroastedbyadding 10to 25
1.Positionovenshelf at Bfor
small-sizeroasts (3 to 7lbs.) and .
4. Standing time recommended min. per pound moretire-ethan
for roastsis 10to 20 min. to allow givenin chart for refrigerated. (10
min. per lb. for roastsunder 5-lbs.)
roastto firm up and make it easier Defrostpoultry beforeroasting.
to carve. Internal temperaturewill
at A.for larger roasts.
u
2. Place meat fat-side-upor poultry
breast-side-up on broiler panor
other shallowpan with trivet. Do
not cover.Do not stuff poultry until rise about 5° to 10°to compensate
for temperature rise. If desired,
removeroast from ovenat 5°to 10°
less than temperature on chart.
just before roasting. Use meat
thermometer for most accurate
doneness. (Do not place
thermometer in stuffing.)
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
375°
325”
ApproximateRoastingTime
in Niinutesper Pound Internal
Temperature‘F
Type Doneness
3to5-lbs 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 30-40
35-45 30-40
10reins. per lb. (any weight)
Under N-lbs. 10to K-lbs.
20-30 17-20
Meat
Tendercuts; rib, high quality
sirloin tip, rump or top rout@* Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
130°-140”
150°-160°
170°-185°
130°-1400
150°-160°
1700-185°
170°-180°
170°-180°
125°-1300
160°
Lamb Legor bone-in shouldcr*
Vealshoulder, leg or hJin*
Pork loin, rib or shoulticr*
Ham, pre-cooked ToWarm:
Well Done:
Horn, raw
*’Forboneless rollcciroasts over 6-in.
thick. add 5to 10min. pcr lb.
totimes given above.
3towk. Over 5Ms.
35-40 30-35
35-40
10to 15]bs. (her M1!)s.
zO-25 15-20
185°-190”
1850-190°
In t!aigb:
185”-190°
WC1lDone:
5,
r
---.. -—----- . . -- ~.— --- -----

Broilingis cookingfoodbyintense
radiantheat fromtheupperunitin
theoven.Mostfishand tendercuts
ofmeatcanbe broiled. Foilow
thesestepstokeep spatteringand
smokingtoaminimum.
Step 1:Ifmeathasfator gristlenear
edge,cutverticalslashesthroughboth
about2”apart. If desiredfatmaybe
trimmed, leavinglayerabout 1/8”
thick.
Step 2: Place meaton broiler rack
jn brojler pan whichcomes with
range. Alwaysuse rack so f~tdrips
intobroiler pan; otherwisejuices
maybecomehot enoughto catch
fire. Aluminumfoilmaybe used to
linebroilerpan and rack, But, be
CERTAINto cut openingin foil, to
correspond with h;les i~the rack
so fatdrips intopan below.
Step 3: Positionshelf on
recommended shelfpositionas
suggestedon BroilingChart on
page 17.Most broiling is doneon
Cposition, but ifyour rangeis
connected to208 volts, youmay
wish to usehigher position.
OVEN
TEMP C)VENSET
Step 5: Turn OVENTEMP knob
andOVENSET knobto BROIL.
Pre-heatingunitsisnotnecessary.
(Seenoteson BroilingChart.)
Step 6: Turn foodonly onceduring
cooking.Time foodsfor first side
as on BroilingChart.
Turn food, then usetimes given for
second sideas aguideto preferred
doneness. (Where twothicknesses
and times are giventogether,use
first times givenfor thinnestfood.)
Step ‘RTurn OVEN SET knobto
OFF. Serve food immediately,
leavepan outsideovento cool
during meal for easiestcleaning.
Q.shouldIkm tiedoor ajar
when broiling chicken?
A. No. The door should be closed
when cooking chicken, and shelf
position “A”isrecommended.
Qvvhen -biding, kit necessary
.
toalways RMe arackinthepan’?
A. Yes.Using the rack suspends
the meat overthe pan. As the meat
cooks, thejuices fallinto the pan,
thus keeping meat dryer. Juices
MCprotected @the rack and Stay
cooler. fhus preventingexcessive
,s~;NC2r ~n~ smOkin~.
Q.Ma-yIa,nsealuminum foilto
limeitki?broiler panam.!raw’
A. Yes,i.fyoumoldfoilthoroughly
tobroilerrack, slittingittoconform
to holesin rack. Nits permitproper
drainageofmeatjuices intobroiler
pan, minimizingsmokingand
spatteringand preventingpossibility
offire fromoverheateddrippings.
Do notplace asheetoffoilon the
ovenshelf. Todo somayresult
in improperlycookedfoodand
possibledamageto ovenfinish.
~. Shm.dd~Sa]tthe meat before
broiling?
A. No. Saltdrawsoutthejuices
and allowsthemto evaporate.
Alwayssalt after cooking.Turn
meatwith tongs;piercingmeat
with afork alsoallowsjuices to
escape. When broilingpoultry
or fish, brush each sideoften
with butter.
Q.Why aremy mats not turning
out as brownasthey should?
A. In someareas, the power
@
(voltage)to the rangemaybe low. d#~---
In these cases, preheatthebroil ‘=
unit for 10minutesbeforeplacing
broiler pan with foodin oven.
Check to see ifyouare usingthe
recommended shelfposition. Broil
for longestperiod oftime indicated
in the BroilChart in thisbook. Turn
food only once duringbroiling.
Q.Do Ineed togreasemy broiler ;
-
rack to preventxneatfrom
sticking?
~,
i=
A. No. The broiler rack isdesigned
:4
~
to reflectbroiler heat, thus keeping
F
i
the surfacecool enoughto prevent
~
meat stickingto the surface.
1
\
...—

LAlwaysusebroilerpan andrack
th:itcamewith yourrange.Itis
designedtominimizesmokingand
spatteringbytrappingjuices in the
shieldedlowerpart ofthe pan.
2. Ovendoor shouldbe beajar
formostfoods;thereis aspecial
---- . .
Toslash,cutcrosswisethrough
outerfatsurfacejust to the edgeof
themeat. Use tongsto turn meat
overtopreventpiercingmeatand
losingjuices.
4. If desired, marinatemeatsor
chickenbeforebroiling.Or,brush
withbarbecue saucelast5to 10
minutesonlv.
6,Broilerdoesnotneedto be
preheated. However,for verythin
foodsor to increasebrowning,
preheatifdesired.
7.I?rozenSteaks can be
conventionallybroiledby
positioningovenshelfat next
lowestshelfpositionand increasing
cookingtime givenin thischart
positionon door whichholdsdoor 5.When ar~angingfoodonpan, 1%tim~sper ~ide.
opencorrectly.
3. For steaksand chops, slashfat do notletfattyedgeshang over 8. If yourrangeisconnectedto208
sides.whichcouldsoilovenwith volts,rare steaksmaybe broiledby
evenlyaroundoutsideedgesofmeat.. drip~ingfat. preheatingbroil heater and moving
ovenshelf onepositionhigher.
Quantity
andlor shelf FirstSide SecondSide
Food Thickness Position* Time,Minutes Time,Minutes Comments
Bacon %-lb.(about8c3% 3% Arrangein singlelayer.
thin slices)
GroundBeef l-lb. (4patties) Spaceevenly.
Welldone 1Ato %-in. thick c74-5 Up to 8patties takeabout sametime.
Beef Steaks
Rare 1inchthick c7 7 Steaksless than i-in. cook through
Medium (1-l filbs.) c9 9 beforebrowning.Panfrying is
WellDone c13 13 recommended.
Rare 1%-in.thick c10 7-8 Slash fat.
Medium (2-2%llm.) c15 14-16
WellDone c25 20-25
LI
Chicken I1whole A35 I10-15 Reducetimes about5-10min. per side
(’2to 2fi-lbs,), for cut-upchicken. Brusheach side with
1’
split lengthwise I I IImeltedbutter. Broil with skin sidedownfirst
andbroil with doorclosed.
BakeryProducts
Bread (Toast)or 2-4 slices c1l/5_2
ToasterPastries 1pkg. (2)
Englisi]Muffins 2-split c3-4
Lobstertails Z-4 B13-16
(6 to 8-oz. each)
‘/2 Spaceevenly.Place English muffins
cut-side-upandbrush with butter, if
desired.
Do not Cut through backofshell. Spread
turn open. Brush with melted butter
over beforeand after half time.
7c.5 ‘Handle and turn very carefidly.
Brush with lemonbutter beforeand
during cookingifdesired. Preheat
broiler to increasebrowning.
+
Ham slices l-in. thick B8 8 Increase times 5-10min. per side
(precooked) for 1%-in. thickor home cured.
I%% chops ‘2(Y2 inch) c10 10 Slash fat.
WC]]Done 2(1-in.thick) B13 13
about 1lb.
1ml!) chops
Iklcdium
L
2(1inch) c84-7 Slash fat.
WcliDone about 10-12oz. c10 10
{~~(ii(]~l) 2(1%inch) c10 4-6
We]1Dorm abou[ 1lb. B17 12-14
1
VWWWS and similar
i
1-lb. pkg. (10) c61-2 If desired, split sausages in half
;)rccoohd sallsdgcs, lengthwise into5to 6-in. pieces.
bratwurs[
-,;—- 1“~. II I —
,\ --— -In hiodd RF724G,shdf position Ais rcmnrnm.kxl for oflkt shcli’G,.]>,
17
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....

IhxNm-nemkd cleaning Time:
ModerateL%M-2hours
(t!linspilk andlightspatter)
HeavySOW-—3hours
(heavy,greasyspillsandspatter)
Step &Removebroilerpan, broiler
rackandothercookwarefromthe
oven.(Ovenshelvesmaybeleftin
oven.However,theymaybecome
grayafter severalcleanings.)Make
surethere’snothingontherightrear
surfaceunitovertheovenvent.
Step2: Wipeupheavysoilonoven
bottom.
w=
II!llllllllllll 1111111llu!tlllltll!!l!llllt UIIUIIIII tl[lllllllllllltlllllllllll[l
o
c
A. (km FrontiFranw
B. oven Door Gasket
C. C@nhgs inDoor
D. oven Light
Step 3: Cleanspattersorspillson
ovenfrontframe(A)andovendoor
outsidegasket(B)withadampened
cloth.Polishwithadry cloth. Do
notcleangasket(B).Do notallow
watertorundown throughopenings
intopofdoor(C). Neverusea
commercialovencleanerinand
aroundself-cleaningoven.
Step 4: Closeovendoorandmake
sureovenlight(D)isoff.
Caution:Chromedrippansunder
thesurfaceunitsshouldneverbe
cleanedintheself-cleaningoven.
l%3JvfO SetOven
forawning
Step1:Tin-nOVENTEMPand
~~~ SETkI’IObS to ~~~~~ and
preheatovenforfiveminutes.
OVENTEMP HOVENSET
Step2: TurnOVENTEMPand
OVENSETkIIObS to~~E~~.
r===OVEN!SET
Step3:SCttheautomaticoven
timer:
@Makesureboththerangeclock
andtheSTARTdialshowthecorrect,
timeofday.
~Decideoncleaninghours
necessary—twohoursformoderate
soilorthreehoursforheavysoil.
~Addthesehourstopresenttime
ofday,thenpushinandturnSTOP
(CLEAN)dialclockwisetodesired
time.Thisautomaticallylocksthe
door,andtheCLEANING light
willcomeon.
In about20 minutesthe LOCKED
Lightglows,indicatingovenishot
anddoorcannotbeopened.
Ovendoorandwindowgethot
duringself-cleaning.DO NOT
TOUCH.
NOTE:Ifyouwishto startandstop
cleaningatalatertime thanshowil
onclock, push inandturn START
dialtotimeyouwishto start. Add
thehoursneededforcleaningtothis
“start” time, thenpush inandturn
STOP(CLEAN) dialtodesired
time. Cleaningwillautomatically
startand stopatthe settimes.
CAUTION: Theovenventis
locatedunder theright rear
surfaceunit. Do notusethis
unitduringthe Self-Cleaning
cycle.However,youmayuse
theother three unitsfor
cook~ng.
-
.-

:(~=~ Attheendof thecleaningtime,the
-CLEAN]l~G]ightgoes outandthe
heatturnsoff. Theovenisstilltoo
hotto open. Asthe ovencools, oven
temperaturedropsto approximately
550°F.(aboutan hour later);then
the LOCKED lightgoesout. The
~le~ningprocess isover.Youmay
nowopenthe ovendoor.
FQiIo$v 21hese steps after
F,elf’-ciealliilg
OVENTEMP
IOVENSET I
Step 1:When LOCKED lightis
out, turn OVENTEMP and OVEN
SET knobsto OFF.
Step 2: Open ovendoor, and when
ovenhas completely cooled, wipe
out any ash in oven.Also wipe any
slightsoilfrom the face ofthe oven
and around the insidedoor panel.
.
A. Thisis causedbyexcessivesoil.
SwitchtheOVENSETknobto
OFF. Openwindowsto rid roomof
smoke.Allowtheovento coolfor
at least one hour beforeopening
thedoor.Wipeuptheexcesssoil
andresetthe cleancycle.
Q.Isthe“crackling”sound
Ihear duringcleaning normal?
A. Yes.This is the soundofmetal
heatingand cooling.Itcan beheard
duringboththe cookingandclean-
ingfunctions.
Q.Why won’tmy ovenclean
immediatelyeventhoughIset
all the knobs correctly?
A. Checkto be sureyourSTART
dialis setto the sametime as
RANGE CLOCK.
Q.If my oven c~ockisnotworking,
can Istill self-cleanmy oven?
A. No. Yourautomaticoventimer
usesthe range clockto help start
and stopyour self-cleaningcycle.
Q.CanIcleantheWoven Gasket
aroundtheoven door?
A. No, this gasketisessentialfor
agoodoven seal. Takecare not to
rub, damage or moveit.
Q.What causesthehair-like
linesontheenameled surfaceof
my oven?
A. This isanormal condition
resulting from heating and cooling
during cleaning. These linesdo not
affect howyour ovenperforms.
.4. Yes.there may beaslightodor
during the first fewcleanings.
Failure to wipe outexcessivesoil
mightalso cause an odor when
cleaning.
Q.My ovenshelveshavebecome
gray after severalcleanings. Is
this nor]mal?
A. Yes.Afccrmanycleanings,the
shelvesmaylosesomelusterand
discolorto adeep graycolor.
Q. CanIIlsecommercialoven
cIeanersonany~Iartofmyself-
cleaningoven?
A. No cleanersor coatingsshould
be usedaroundanypart ofthis
oven.Ifyoudo usethemand do not
wipethe ovenabsolutelyclean, the
residuecan scartheovensurface
anddamagemetalparts thenext
timethe ovenisautomatically
cleaned.
Q. Whydo Ihaveash left in my
ovenaftercleaning?
AdSometypesofsoilwillleave
adepositwhich isash. It can be re-
movedwith adamp spongeor cloth,
Q. My ovenshelvesdo not slide
easily.WThatisthe matter?
A. Afier manycleanings,oven
shelvesmaybecomeso clean they
do notslideeasily.If youwish
shelvesto slidemoreeasily,
dampenfingerswith asmall
amountofcookingoil and rub
lightlyoversidesof shelfwhere
theycontactshelfsuppofis.
)

Propercare and cleaningare
importantsoyourrangewillgive
ycwefficientand satisfactory
seuvice.FO11OWthesedirections
carefullyin caring foryourrange
toassure safeandproper
maintenance.
POrce]aill Enamel 0%%211
,’.
.%lterior
Standard Oven IWodeERF5W2G
and Self-Cleaning(hen Model
R.F724G-The insideoftheoven—
top,bottom, sides, back andinside
ofthe door—hasadurableacid-
resistantporcelain enamelfinish.
However,anyacid food spilled
(suchas fruitjuice, tomatoor
vinegar)shouldnot be permitted
to remain on the finish. Clean as
recommended in CleaningChart
onpage 23. In addition, forModel
RF724G, see “Operating the Self-
CleaningOven”on pages 18and 19.
i;o~ltillnous”c[efil%ing
o-ml Intw’im
NfodeiI?F6MG-The insideofthe
oven—top,bottom,sides,back and
insideofthe door—arefinished
with aspecialcoatingwhich
cannotbe cleaned inthe usual
manner with soap,detergents,
commercialovencleaners,coarse
abrasivepadsor coarsebrushes.
Their useand/or theuse ofoven
sprayswillcausepermanent
damage.
The specialcoatingis aporous
ceramicmaterialwhichisdark in
color andfeels slightlyrough to the
touch. If magnified,the surface
wouldappear as peaks,valleys,and
sub-surface “tunnels~’This rough
finishtendsto preventgrease
spattersfrom forminglittlebeads
or dropletswhich run downthe
side wallsof ahard-surfaceoven
liner leavingunsightly streaksthat
require hand cleaning.Instead,
when spatterhitstheporousfinish
itis dispersed and ispartially
absorbed. This dispersalaction
increases the exposureofoven
soilto heated air, which results
in oxidationofsoil. This finish
also reduces the visualeffect
of residual soil.
Soilmay not disappearmnpletely
and at some time after extended
usage, stainsmay appear. See “To
Clean the Continuous-Cleaning
Oven” at right to minimizethis
effect.
The special coating worksbest WI
sndl amounts of spatter.Itdoes
not work well with larger spills,
especially sugars and eggor dairy
mixtures. For this reason, the oven
is equipped with aremovable,
replaceable aluminum foiloven
bottom liner which protectsthe
porous finish on the bottomof the
oven from s~illovers.
SpillsOninsidesurfaceofthe
ovendoorshouldbe avoided.
Thespecialcoatingis notused
onovenshelves,Shelvescanbe
takento the sinkforcleaning,and
can becleanedwithabrasiveand
commercialovencleanersoulside
theovento avoiddamagetothe
specialcoding.
To Cleanthe
Continuous-CleaningOven:
LLet rangepartscool before
handling.It isrecommendedthat
rubber glovesbe worn when
cleaningrangepartsmanually.
2. Removeall cookware,including
thebroiler pan andrack.
3. Takeshelvesoutofthe ovenand
cleanthem manuallywith scouring
pads, mild abrasivesor commercial
ovencleaners. (Followpackage
directionsregardinguse ofgloves
andeyeprotectionwhen usingoven
cleaners.)
4. Removeexcessspillsand
boiloversfrom thealuminumfoil
ovenbottom linerbefore takingit
outofthe ovenso excessliquids
won’tspill ontothe porous finish.
Then removethe aluminum foil
liner. (When cleaningor removing
the aluminum foilliner, liftthe
bake unit up outofthe way.)
If the aluminumfoilliner is soiled
beyondcleaning with damp cloth,
replace it. Using the old sheetas
apattern, cut anew liner from
regular heavy-weightaluminum foil
and place it on the ovenbottom.
Do not install aluminum foilon
or near bake element. Improper
installationof foilmay result in a
risk ofelectric shock or fire.
(c-’.,,
‘.._.,/j
,#-–’A)
[’ )
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