Hotpoint RA511J Owner's manual

gthebestfrom
Howto
useandcareof
AluminumFoil 20 —
Anti-TipBracket 3,5
ADDlianceRegistration 2models
C~hningTips-
Care and Cleaning 22-24
Clock/Timer 14
Energy-SavingTips 5
Features 6-9
IInstallationInstructions 5
1Leveling 5
Modeland SerialNumbers 2
Oven 15-21
Baking, BakingGuide 16,17
~roi]ing, BroilingGuide ~o>z!
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Control Settings 15
Door Removal 22
Light; Bulb Replacement 15,22
Roasting,RoastingGuide 18>19
Thermos@tAdjustment 23
VentDuct 22
Problem Solver 25
ReDairService 27
Safety Instructions 3,4
Sur-faceCooking 10-13
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Readthisbookcarefully.
Itisintendedtohelp youoperate
andmaintainyournewra~lge
properly.
Keepit handyfor answersto your
questions.
If youdon’tunderstandsomething
or needmore help, write (include
yourphonenumber):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
writedownthemodel
YOU’11findthem on alabelon
the front ofthe rangebehindthe
ovendoor.
These numbersare also onthe
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesendingin this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Immediatelycontactthe dealer (or
builder)d~atsoldyoutilerange.
Checkthe Problem Solveron
page25.It listscausesofminor
operatingproblemsthat youcan
correct yourself.
,
I
2

ANTI-TIPbracketsuppli~. To
check if tie bracketis inswd
andengagedproperly,removetie
drawer (onmodelsso equipped)
and inspecttie rear levelingleg.
Make sure it fitssecurelyinto
tie slotin tie bracket.
For modelswithoutastorage
drawer,carefilly tip @erange
forwardto checkif tie ANTI-
TIP bracketis engagedwiti tie
Ievelhg leg.
If youpullthe rangeoutfrom tie
waflfor any reason, make sure
tie rear leg is re~rned to its
positionin tie bracketwhenyou
push he rangeback.
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call Setfle intoSoitfloor ioverings
such as !cushion@d vinylor
{:arpeting. When movingthe range
on thistypeof flooring,use care,
andit isrecommendedthat these
simpleandinexpensiveinstructions
be followed.
The rangeshouldbe installedon
asheetofplywood(or similar
material)as follows:men the
floor coveting endsat $hefront of
the mnge, the area thatthe range
willrest on shouldbe builtup with
pIywoodto the samelevelor higher
thanthe floor covering.This will
allowthe range to be movedfor
cleaningor servicing.
Q
~~~ velingscrews are located on
‘-ach corner ofthe base of the
range. Removethe bottom drawer
(onmodels so equipped) and you
can levelthe range on an uneven
floor with the use ofanutdriver.
To remove drawer, pull dra’wer-
Qzlt all the way, tilt up the front
and talfe it out.ToK’eplaee
drawer, insert gliciesat back of
~~r~lverbeyondstopon range glides,
Ljftdrawer if necessary to insert
easily.I.et front of drawer down,
then “push in to close.
*Use cookwareofmediumweight
alumIinum,withtight-fittii~gcovers,
andflat bottomswhichcompletely
covertheheatedportionofthe
surfaceunit.
@Cookfresh vegetableswitha
minimum.amountofwaterin a
coveredpan.
@Watchfoodswhen bringingthem
quicklyto tooting temperaturesat
HIGH heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat
willkeep it cooking.
*Use residud heatwith surface
tooting wheneverpossible.For
e-pie, w-hencookingeggsin the
shell, bring waterand eggstoboil,
thenturn to OFF positionand
coverwith lid to completethe
cooking.
@Use correct heatforcookingtask:
HIGH—tostart cooking (iftime
allows,do not useHIGH heat to
start).
MEDIUM HI—quickbrowning.
MEDIUM—slowfrying.
LOW—finishcooking most
quantities, simmer—doubleboiler
heat, finish cooking, and special
for small quantities.
WARM—tomaintain serving
temperature of most foods.
*Whe~Iboiling water for tea or
coffee, heat only amount needed.
1$is not economical to boil a
container full of water forone
or two cups.
OveaCoo]iimg
@
Preheatoven o131ywhen
necessary.Idost foodswillcook
satisfactorilywithoutpreh~ating.
if youfindpreheatingis ncc~ssary,
watchthe indicatorIight,and put
foodin ovenpromptlyafterthe
lightgoesout.
@Alwaystirn ovenOFF before
removingfood.
@Duringbaking, avoidfrequent
door openings.Keep dooropen as
shortatime aspossibleif it is
opened.
@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and
somedessertswill cook together
with amain-dishcasserole, ~meat
loaf, chickenor roast. Choose
foodsthat cook at the same
temperature and in approximately
the same time.
@Use residualheat in the oven
wheneverpossibleto finish
tooting casseroles, ovenmeals,
etc. Also add.rolls oxprecooked
desserts to warm oven,using
residualheat to warm them.
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*
**
Modelsm5m, M5UJ
*One su~ace unit ONindicator light on
Rfi5-ilJ, 4onRA513J(one overeach surface
unit control)
*“No ovenlight on RA511J
,/
@

Model
RB524J
@
e
1Modeland SerialNumbers i
2SurfaceUnitControls
3“ON” IndicatorLight/Lights
forSurfaceUnits
4OvenSetControl
5OvenTernpControl
6OvenCyclingLight
7AutomaticOven Timer,
Clockand MinuteTimer 14
23 ]36-in. 36-in.
Clock&
MinaTlrner
36-in. 36-in.
18-in. 18-in.
8Stay-UpCalrod@SurfaceUnit
(,Mayberaisedbutnotremoved
whencleaningunderunit.)
9Plug-InCalrod@SurfaceUnit
(Maybe removedwhencleaning
underunit.)
36-in.
18-in.18-in. 18-in.
23
22
22 44
22 @ @
26-in.
28-in.
4
10 Chrome-PlatedTrimRings
andPorcelainDrip Pans
11 Chrome-PlatedTrimRingsand
AluminumDripPans
I
I12 OvenVentDuct(Locatedunder
rightrearsurfaceunit.)
22 e
15
Q
I13 OvenInteriorLight(Comeson
automaticallywhendoorisopened.)
Q
I14 OvenLightSwitch @
I15 BroilUnit
e@
I16 l~akeUnit(Maybeliftedgently
forwipingovenfloor.)
2I2
/17 OvenShelves I
I18 Ovei~SheifSup~~orts(LettersA, B,Cand ‘
1Dindicalecookingpositionsforshelvesas
z-ecommcndedon cookingguides.)
QIQ
I20 StorageDrawer j~~
II I

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e
..
.
Model RS42J
(slide-In)
7..

.,:
.{
-,
-. a
.}
... ]2SurfaceUnitControls I10
103“ON” IndicatorLight/Lights
for SurfaceUnits
4OvenSetControl
22
15 e
,1 5 OvenTempControl
6Oven CyclingLight
I7AutomaticOven Timer,
Clock andMinute Timer
I8S&y-UpCalrod” SurfaceUnit
(Maybe raised but notremoved
when cleaningunder unit.)
9Chrome-Plated Trim Ringsand
AluminuinDrip Pans
10 Oven VentDuct (Located under
right rear surface unit.)
I11 OverIInterior Light (Comeson
Iautomaticallywhen door is opened.)
15
15
14
I
e
36-in.
18-in.
23 36-in. 36-in.
1$-in. 1$-in.
22 44
ee
4
22
22
L12 Oven Light Switch 15 @
I13 Broil Unil 20
I14 Bake Unit (Maybe liftedgently
for wiping ovenfloor.)
I15 Oven SheIves 2I2
15
15
16 Oven Shelf Supports (Letters A, B, Cand
Dindicatecooking positionsfor shelves
as recommended on cooking guides.)I
17 Broiler Pan and Rack
18 Storage Drawer
20
24
1
19 Anti-TipBracket
(See Installation Instrl]ctions) 3,5
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1
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,0

Yoursurfaceunitsand controls
aredesignedtogiveyouaninfinite
choiceofheatsetiingsforsurface
unitcooking.
AtbothOFF andHIGH positions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
wordsWARMafidOFF. Inaquiet
kitchen,youmayhear slight
“clicking”soundsduringcooking,
indicatingheatsettingsselected
arebeingmaintaind.
Switchingheatstohigher settings
alwaysshowsaquickerchangethan
switchingtolowersettings.
Step 1:Graspcontrolknoband
pushin.
Step 2: Turneither clockwiseor
counterclockwisetodesiredheat
setting.
control mustbe pushed intoset
only fromOFF position. when
control isinany position other
than OFF, it maybe rotated
without pllshing in.
Besureyouturn controltoOFF
whenyoufinishcooking.An
indicatorlightwill glowwhen
ANY heatonanysutiaceunitison.
Quickstartforcooking;
bringwatertobofi.
Fastfry,panbrofl;mair~ti
fastboilonlargeamount
offood.
Sauteandbrown;maintain
slowboilonlargeamou~~t
offood.
{;ookafierstartingat
HIGH; cookwithlittle
waterincoveredpan.
WARM Steamrice, cereal;
maintainserving
temperatureofmostfoods.
NmE:
1. AtHIGH, MED HI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWA~, LOW,meltchocolate,
butteronsmallunit.
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.
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesfor preservingfoods.Be
surecanner isfiat-bottomeda~]d
fitsoverthecenterofyourCalrod@
unit. Sincecanninggenerateslarge
amountsofsteam, be carefulto
avoidburns from steamor heat.
Canningshouldonly be doneon
surfaceunits.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommendedin
CleaningGuide.
A. Cookwarewithoutflat surfaces
isnotrecommended. The lifeof
yoursurfaceunitcan beshortened
and the rangetop can be damaged
from thehigh heatneeded forthis
typeofcooking.
Q. Whyam Inotgettingthe heat
1need from my units even though
Ihave the knobs on the right
setting?
A. After turning surfaceunitoff
and makingsure it iscool, check to
make surethat yourplug-inunits
are securelyfastenedintothe
surface connection.
A. Becausethe s~lrfaceunitis
notflat. Makesurethatthe“feet”
[e-mail]
tightlyin the rangetop indentation
andthe reflectorring isflaton the
rangesurface.
Q. whyis the porcelainfinishon
my cookware comingOffl
A. If yousetyourCalrod” unit
higherthan requiredforthe
cookwarematerial, and leaveit, the
finishmaysmoke,crack, pop, or
burn dependingon the potor pan.
Also, atoo highheatfor long
periods, and smallamountsofdry
food, maydamagethe finish.
In surface cookingof foodsother
than canning, the use of large-
diameter pots (extendingmore than
l-inch beyondedge oftrim ring) is
notrecommended, However,when
canning with water-bathor
pressure canner, large-diameter
pots maybe used. This isbecause
l~oilingwater temperatures (even
under pressure) are not harmfulto
cooktop surfi]cessurrounding
heating unit.
observeFollowingPoints
incanning
1. Bring water to boilon HIGH
heat, then after boilinghas begun,
adjust heat to lowestsettingto
maintain boil (savesenergy and
best uses surface unit.)
2. Be sure canner fitsover center
of surface unit, If your range does
not allowcanner to be centered on
surface unit, use smaller-diameter
pOtSfor goodcanningresults.
3. Flat-bottomed canners givebest
canning results. Be sure bottom of
canner is flat or slightindentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (oftenfound in enamelware)
are not recommended.
~<~~~=j~
T, lfil~w~~~
FAA
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4. When canning,use recipes from
reputablesources. Reliablerecipes
are availablefrom the manufacturer
ofyour canner; manufacturersof
glassjars for canning, such as Ball
and Kerr; and the United States
Department ofAgriculture
Extension Service.
5. Remember, in followingthe
recipes, that canning is aprocess
that generates largeamounts of
steam. Be careful while canning to
preventburns from steam or heat.
NOTE: If yourrange is being
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen careful~yfollowed. The
process may be improvedby:
(1)using apressure canner, and
(2)for fastest heating of large
water quantities, begi~~with
HOT tap water.
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fittinglids. Matchthe sizeofthe
—cooti. Flatground~roceram”
saucepansor still.etscoatedon the
bottomwithaluminumgenerally
cook~V~rdY.
sauc;pan tothe sizeofthe surface
unit. Apan thatextendsmorethan
an inchbe~~ondthe edgeoftl~etrim
ring trapsheat whichcauses
“crazing” (finehairlinecracks)on
porcelain, anddiscoloration
rangingfromblueto dark grayon
chrometrim rings.
1.usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheat faster &another
metals.Castiron and coatedcast
ironcookwareis slowtoabsorb
heat, butgenerallycooksevenlyat
LOWor MEDIUM settings.Steel
pansmay cookunevedy ifnot
combinedwith otier metals.
2. Toconsene tie mosttooting
energy,pansshouldbe flaton the
bottom,havestraightsidesandtight
Directionsand Setting
tostiticooMng
~GH. In wered panbring
watertoboil beforeadding
ce~al.
SettingtoComplete
cooking comments
Cereal 1
Cornmeal, grits,
oatmeal L
Covered
Saucepan
Uncovered
Saucepan
LGWorWM, thenaddce~.
Finish timingaccording
topackagedirections.
Cerealsbubbleandexpandas
theycook; use Iargeenough
saucepantopreventboilover.
Milk boilsoverrapidly.Watchas
boilingpoint approaches.
Cocoa HIGH. Stirtogetherwateror
milk, cocoaingredients.
Bringjust to aboil.
MED, tocook 1or 2minutes
tocompletelyblendingredients.
Percolate8to 10minutesfor
8cups, less for fewercups.
Coffee Percolator ~GH. Atfit perk, switch
heattoLOW. LOWto maintaingentlebut steadyperk.
Eggs
Cookedin shell Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
$killei
HIGH. Covereggswithcool
water.Coverpan, cook
until steaming.
MED HI. Melt butter, add
eggsand coverskillet.
HIGH. Melt butter.
LOW.Cook only3to4
minutesfor softcooked;
15minutesforhard cooked.
Continuecookingat MED HI
until whi~s arejust set, about
3to 5more minutes.
LOW,then addeggs.When
bottomsofens havejust set,
carefullyturn overtocook
other side.
LOW.Carefullyadd eggs.
Cook uncoveredabout 5
minutesat MED HI.
Fried sunny-side-up If youdo not coverskillet, baste
eggswith fatto cooktopsevenly.
Fried overeasy
Poached HIGH. Incoveti panbring
waterto aboil.
HIGH. Heatbutteruntillight
goldenin color.
Removecookede~s with slotted
spoon or pancaketurner.
Scrambledor omele~ MED. Addeggmixture.
Cook, stirring to desired
doneness.
EWScontinueto set slightly after
cooking. For omelet do not stir
last fewminutes. When set, fold
inhalf.
LOW.Stir occasionally and
check for sticking,
HIGH. Incoved panbring
fruit and water toboil. Fresh fruit: Use 1/4to 1/2c~lp water per pound offruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked, If not,
allow more cookingtime.
HIGH. Melt fat, thenadd
Meat, Switchto MED HI to
brownmeat. Add wateror
titherliquid.
Merits, mt%ltry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
LOW.Simmer until fork
tender. Meat canbe seasonedand floured
beforeit is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomatojuice or
meat broth.
‘~irning:Steals 1to 2-inches: 1to
2hours. Beef Stew: 2to 3hou~s.
Pot Roast: 2Yzto 4hours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding mea:.
21GH.Preheat skillet, then
greaselightly. MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
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3.Deep Fat F~ing. Do notoverfill
ketilewith fattia~may spillover
wher}addi~~gfood. Frostyfoods
bubblevigorously.Watchfoods
fryingatHIGH temperaturesarid
keeprangeand hoodclean from
accum,~llatedgrease.
SettingtoComplete
Cookiri~
Dii%ctiollsand Setting
toSmtcooking
Cookware
Covered
Skillet
Fmd
Fnea Chicken LOW,Coverskilietand
cookuntiltender.
Uncoverlast fewminutes.
For crisp dry chicken, coveronly
afier switchingto LOWfor 10
rninut.es.Uncoverandcook,turning
occasionally10to20 minutes.
Amore attention-freemethod
isto start andcook at MED.
HIGH. Melt fat. Switchto
MED HI to brownchicken.
Uncovered
Skillet HIGH. In coldskillet, amnge
baconslices. Cookjust
until startingtosizzle.
HIGH. Melt fat. Switchto
MED tobrownslowly.
MED HI. Cook, turning
overasneeded.
Panfried bacon
Meat maybebreadedor
marinatedin saucebeforefrying.
Covered
Skillet LOW.Coverandcook
untiltender.
Sauteed:Less tender
thinsteaks(chuck,
round, etc.); liver;
thickor whole fish
Simmeredor stewed
meat; chicken;corned
beef;smokedpork;
stewingbeefi tongue;
etc.
Meltingchocolate,
butter,mambmallows
LOW.Cookuntil fork
tender.(Watershouid
slowlyboil). For verylarge
loads, mediumheat may
ben=ded.
Addsait or other seasoning
beforecookingif meathas not
been smokedor otherwise
cured.
HIGH. Covermeatwith water
and coverpan or kettle.
Cookuntil steaming.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surfaceunit
Skilletor
Griddle
When meltingmarshmallows,add
milk or water.
WM. Allow10tofi minutesto
mek through. Stir tosmooth.
Cook2to 3minutes~r side. Thick batter takes slightlylonger
time. ~m overpancakeswhen
MED HI. Heat skillet 8to
10minutes. Grease lighdy.
fincakes or
Yrenchtoast
WSm
Noodlesor spaghetti
bubbles rise to surface.
Use large enoughkettle to
preventboiiover.Pastadoubles
in size when cooked.
HIGH. Incoveredkettle, bring
saltedwaterto aboil, uncover
andaddpasta slowlyso
boilingdoes not stop.
MED HI. Cookuncovered
until tender. For large
amounts, HIGH maybe
neededto keepwaterat
rollingboil throughout
entire cookingtime.
MED HI for foodscooking
10minutesorless. MED for
foodsover 10minutes.
LOW.Tofinishcooking.
Covered
LargeKettJe
or Pot
—
Cooker shouldjiggle 2to 3times
per minute.
HIGH. Heat until firstjiggle is
leard.
PressureCooking Pressure
Cookeror
Canner
Stir frequently to prevent
sticking.
31GH.Bringjust toboil.
Uncovered
Saucepan
Covered
Saucepan MED. Cook 1pound 10
to 30or more minutes,
dependingon tenderness
of vegetable.
Uncoveredpan requires more
water and longer time.
31GH.Measure 1/2to iinch
vaterinsaucepan. Add
,altand prepared vegetable.
ncoveredsaucepanbring
oboil.
IIGH. Measure waterand salt
sabove,Add frozenblock
)fvegc~~ble,In covered
aucepan bring toboil.
iIGH. In skillet melt fat.
Break up or stir as needed while
cooking.
LOW.Cook accordingto
time on package.
Frozen Covered
Saucepan
Turn overor stir vegewble as
necessary for even brow~~ing.
—
Triple in volume after coolcing.
Time at WARYti.Rice: 1cup rice
and 2cups water-25 minutes.
Grits: 1cup griis and 4cups
water—~10minutes.
MED. Add vegetable.
Cook until desired
tenderness is reached.
WARM. Coverand cook
according to time.
Sauteed: Onions;
green peppers;
--%, muslmms; celery; etc.
J
.. i?;ce ilnd Griti;
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Uncovered
Skillet
Covered
S:]ucdpan
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The automatictimerandclockon
yourrangeare helpfuldevices~hat
serveseveralpurposes.Theknob
locationson somerangemodels
mayvaryand willlook likeoneof
the twosetsoftimersbelow.
h~odels:RB536J, m46J and
RS47GJ
Tosetclock
~SET THE CLOCK, push the
center knob in and turn theclock
handsto the correct time. (The
MinuteTimer pointer wiilmove
also, let knobout, turn theTimer
pointer to OFF.)
To set Minute mmer
The Minute Timer has been
combined with the rangeclock.
Use it to time aj~yourprecise
cooking operations. You’ll
recognizethe Minute Timer as the
pointer which isdifferent in color
and shape than the cIockhands.
TO SET THE MINUTE TIMER,
turn the center knob, without
pushing in, untilpointer reaches
number ofminutesyou 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, v~ithoutpushing in, until
pointer reaches OFF and buzzer
stops.
‘Ilnle Bak6uses
Automaticmnler
UsingAutomaticTimer, yOLJcall
TIME BAKEwiththe ovenstarting
immediatelyandturningoffatthe
StopTimesetor setboth DELAY
START(somemodelsmaysay
START)and S~P dia~sto
automaticallystartaridstopoven
at alatertime ofday.It takesthe
worryout ofnotbeinghometo
startor stopthe oven.
Settingthe dialsforTIME BAKE
is explainedin detailon page 16.
ModeI RB532GJ
clock and Minute Timer
This modeIhas atimeof dayclock
and minutetimer butdoes nothave
STARTand S~P dialsneeded for
TIME BAKEfunction.
QKBestiomandAmwers
Q. Hovican Illse my Minute
miller tomalLemy surface
cookingeasier?
A. ‘YourMinuteTimer willhelp
timetotalcookingwhichincludes
timeto boilfoodandchange
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcook in coveredcontainers
eventhoughyoucan’tseeany
steam.
Q. Must the clock be set on
correct time ofday when Iwish
to use the Automatic Timer for
baking?
A. Yes,if youwishto setthe
DELAYSTARTor STOPdialsto
turn on and offat settimesduring
timedfunctions.
Q. can Iuse the Minute Timer
during oven cooking?
A. The MinuteTimer can be used
duringanycookingfunction. The
AutomaticTimers(DELAYSTART
and S~P dials)are used with
TIME BAKEfunctiononly.
Q. can IChangethe C1OQIKwhile
I’m Tinle cooking in the oven?
A. No. The clockcannotbechanged -.
during anyprogram that usesthe
oventimer, Youmust either stop
thoseprograms or wait untilthey
are finished before.changingtime. .
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properly.Readover-thedirections
fortheAutomaticOvenTimer so
youunderstanditsusewith the
controls.
2. Checkoveninterior.Look at
theshelves.Take apractice run at
removingandreplactigthemproperly,
to givesure, sturdy support.
3. Readoverinformationand tips
thatfollow,
4. Keepthis bookhandy so youcan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
oven controls
0$’enInterior Slleivos
The shelve(s)are designedwith
StOp-IOCkS so thatwhe~~plii~~d
correctly on theshelfsupports,
they (a)will stopbeforecoming
completelyfromtheoven,and(b)
willnot tilt whenremovingfood
fromorplacingfoodon them.
~REMQ~ shelve(s)fromthe
oven,liftup rear ofshelf,pull
forwardwith stop-locksalongtop
ofshelfsupports.Be certainthat
shelfiscoolbeforetouching.
~~PLACE shelve(s)inoven,
insertshelfwithstop-locksresting
on shelfsupports.Push shelftoward
rear ofoven;itwillfallintoplace.
men shelfis inproperposition,
stop-lockson shelfwill rununder
shelfsupportwhenshelfispulled
forward.
shelfPositiom
——
~L.__.-y
The lightcomeson automatically
The ovenhas fourshelfsupports
marked A(bottom),B, Cand D
(top). Shelfpositionsforcooking
foodare suggestedon Baking,
Roastingand Broilingpages.
!
,
-—......——-..

;~ ~f.<~~~eg.>J .
\Vhencookingafoodforthe first
timeinyournewoven, usetime
givenon recipesas aguide. Oven
thermostats,overaperiodof’years,
may“drift” fromthefactorysetting
anddifferencesin timingbetween
an old andanewovenof5to 10
minutesarenot unusualandyou
maybe inclinedtothinkthatthenew
ovenis notperforming correctly.
However,your newovenhas been
setcorrectly at the factoryand is
moreapt to beaccurate thanthe
ovenit replaced.
How to set YoMr Ra~e
for Baking
Step 1:Place food in oven, being
certain to leaveabout 1inchof
space between pans and wallsof
ovenfor goodcirculation ofheat.
Close ovendoor. During baking,
avoidfrequent door openingsto
preventundesirable results.
Step 2: Turn OVEN SET knob to
BAKEand OVEN T’EMPknob to
temperature on recipe or on Baking
Guide.
Step 3: Check foodfor doneness
at minirnunltime on recipe. Cook
longer if necessary. Switch off heat
and reil~ovcfoods.
fi+atyouset. ExamplesofImmediate
Start(oventurnson nowa~~dyou
set iitoturn offautomatically)or
DelayStartand Stop(sct[ingthe
oventoturn on automaticallyat a
latertime and turn offat apreset
stoptime)will bedescribed.
How to&t -e&k
SW” and Automatic stop
N~E: Beforebeginningmake
surethe handsofthe rangeclock
showthecorrect time ofday.
ImmediateStart is simplysetting
ovento startbakingnowandturning
offat alater time automatically.
Remember, foodscontinuecooking
after controlsare off.
Step 1:Toset StopTime, push in
hob on STOPdial and turn pointer
to time you wantovento turn offi
for example6:00. The DELAY
STARTdial (some models may say
START)should beat the same
positionas thetimeofdayon clock.
..
Step 1:Tosetstarttime, pushin
knobon DEI.AYSTARTdial and
turn pointertotime youwantoven
to turn on, forexample3:30.
Step 2: TosetStopTime, push in
knobon STOPdialand turn pointer
to time youwantovento turn off,
forexample6:00. This meansyour
recipecalled fortwoand one-half
hoursofbaking time.
N~E: Timeon STOPdial must
be later than time shownon range
clock and DELAYSTARTdial.
Place food in oven, close the door i
~
and automatically the ovenwill be
turned on and offat the times yoi]
\
!
haveset. Turn OVEINSE~toOFF
~
and remove foodfrom oven.
1
OVEN INDICA~R L~G~T(s) at
1
TIME BAKEsettingmay work
i
differently than they do at BAKE
~
setting. Carefully recheck the steps
given above. If alloperations are -->,
done as explained, OVCIIwill (: ‘.
~)
operate as it should. ...
/’/

Roasting is COOking by clry heat.
Tender meat or poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbelf)wand steady,keep
spatteringto aminimum.When
roasting,it is notnecessaryto
sear, baste,coveror addwater
toyourmeat.
Roastingisreally abaking
procedureusedformeats.Therefore,
bvencontrolsare settoBAKE.
(Youmayhear asiightclicking
sound,indicatingthe ovenis
workingproperly.) Roastingis
easy;just followthese steps:
I======
Step 1:Check weightof meat, and
place, fatside up, on roasting rack
in ashallowpan. (Broilerpan with
rack is agoodpan for this.)Line
broilerpan with durninumfotiwhen
using pan for marinating, cooking
with fruits, cooking heavilycured
meats, or for basting foodduring
cooking. AvoidspiIIingthese
materials on ovenliner or door.
Step 2: Place in ovenon shelf in
Aor Bposition. No preheating is
necessary.
Step 4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromthe oven.
Standingtime recommendedfor
roastsis 10to 20 minutesto allow
roastto firm upand makeiteasier
to carve. Internaltemperaturewill
riseabout5°to 10”F.;to compensate
for temperaturerise, if desired,
removeroastfromovenat5°to 10”F.
lessthan temperatureon guide.
N~E: Youmaywish to useTIME
BAKE,as described on page 16,to
turn ovenon and offautomatically.
Rememberthat foodwillcontinue
to cookinthe hotovenandtherefore
shouldbe removedwhenthedesired
internaltemperaturehas been
reached.
For Rozen Ross@
QFrozen roasts ofbeef, pork,
lamb, etc., can be startedwithout
thawing,but allow 10to25minutes
per pound additionaltime (10
minutesper poundfor roasts under
5pounds, more time for larger
roasts).
@Thaw most frozen poult~ybefore
roastingto ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
t}lawing,Followdirections given
on packer’slabel.
A. Checkingthe finishedinternal
temperatu~eatthe compilationof
cookingtime isrecommended.
Temperaturesareshownin Roasting
Guideon oppositepage. For roasts
over8pounds, cookedat 300”F.
with reducedtime, check with
thermometer athalf-hourintervals
after halfthe time has passed.
Q. v~hy is my !rQastCrumbling
when Itry to carve it?
.A.Roastsare easier to sliceif
allowedto cool 10to 20 minutes
after removingfrom oven.Be sure
to cut across thegrain ofthe meat.
Q. Do Ineed to preheat my
oven each time Icook aroast
or poultry?
A. It is rarely necessary topreheat
your oven,only for very small
roasts, which cook ashort length
oflime.
Q.whenbuy;.llgaroast,are
there anyspecialtipsthatwould
help nle COOIKMmore evenly’?
A. Yes.Buy aroast as evenin
thickness as possible, or buy rolled
roasts.
Q. can Iseal the sides of my foil
“tent” when roasting aturl<ey?
A. Sealingthe foil will steam the
meat. Leavingitunsealedallowsthe
air to circulate and brow~~the meat.
(“’”—’
.... .. . -—--.——-—--——.--—--—-——-..------
..——.
7‘2
ii?
——-.—— ———= . .. . . . . . ---.,---———- ......... ... —..-.——.————————.. . ..

just beforeroasti~]g.Use meat temperaturerise, ifdesired,remove
probe formore accuratedoneness. Ioastfrom ovenat5°t0100F. less
Controlsignalswhen foodhas thantemperatureorIguide.
reached set temperature.(Do not
placeprobe in stuffing.)
Oven ApproximateRoastingTime, Internal
Type Temperature Doneness in Minutesper Wund Temperature‘F
Meat 3toS-lbs. 6to$-lbs.
Tendercuts; rib, highquality Sii lointip, 325° Rare: 24-30 18-22 130°-1400
rump or top roundy Medium: 30-35 22-25 150°-160”
WellDone: 35-45 28-33 170°-1850
Lamb Legor bone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150”-160°
WellDone: 30-35 28-33 170°-1850
Vealshoulder, leg or loin* 325° WellDone: 35-45 30-40 170’-180°
Pork loin, rib or sh[julder* 325° ;WellDone: 35-45 30-40 1700-180°
Ham, precooked 325° ToWarm: 10minutesper pound (anyweight) 125°-1300
Under 10-lbs. 10to 15-Ibs.
Ham, raw 325° WellDone: 20-30 17-20 160°
*Forbonelessrolled roastsover6-inchesthick, add5to 10minutesper poundtotimesgivenabove.
Poultry 3to 5-]bs. Over5-lbs.
:hicken or Duck 325° WellDone: 35-40 30-35 1850-190°
:hicken picccs 375” Well Done: 35-40 185°-190°
lo tO 15-Ibs. Over M-lbs. In thig!l:
rurkey 325° WellDone: 20-25 15-20 185°-190°

Broil;ngis cookingfoodby intense
r~diantheat from theupperunitin
theoven. Mostfish andtendercuts
ofmeat can bebroiled. Follow
~hesestepsto keep spatteringand
smokingto aminimum.
Step 1:If meathasfatorgristlenear
edge,cut Verticalslashesthrough
bothabout2“apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8”thick.
Step 2: Place meat on broilerrack
inbroiler pan which comeswith
range.Alwaysuse rack sofatdrips
intobroiler pan; otherwisejuices
maybecomehotenoughtocatchfire.
Step3:Wsitionshelfonrecommended
shelfpositionassu~ested inBroiling
Guideon oppositepage.Most
broilingisdone on Cposition, but
ifyour range is connectedto 208
volts,you maywish to usehigher
position.
Step 4: Leavedoor ajar afewinches
(exceptwhen broiling chicken).
The door staysopen by itse[f,yet
[heproper temperatureismaintained
in the oven.
...—.
Step 6: Turn foodonlyonceduring
coolcing.Timefoodsforfirstside
per BroilingGuide.
Turn food,then usetimesgivenfor
secondsideas aguideto preferred
doneness.(Wheretwothicknesses
and timesare giventogether,use
firsttimesgivenforthinnestfood.)
Step %Turn OVENSET knob
to OFF. Servefoodimmediately,
and leavepan outsideovento cool
duringmeal for easiestcleaning.
use of Aluminum Foil
1. Ifdesired, broilerpan maybe
linedwith foilandbroilerrackmay
becoveredwith foilforbroiling.
A~%~A~~ ~~ c~~TA]~ ~M-~~~
FOIL T’HOROUGHLYTO
BROILER RACK, AND SLIT
FOIL ~CONFORM WITH
SLITSIN RACK. Broilerracksare
designedto minimizesmokingand
spattering, andtokeepdrippings
coolduring broiling.Stoppingfat
andmeatjuices fromdrainingto
thebroiler pan preventsrack from
serving itspurpose, andjuices may
become hotenoughtocatch fire.
2. DO N~ placeasheetof
aluminum foilon shelf. Todo so
mayresult in improperlycooked
foods, damageto ovenfinishand
increase in heaton outsidesurfaces
oftheoven.
3. Ifdesired, asheetofaluminum
foi~maybe usedon flooroftheoven
u~tderthebake unit. BE CERTAIN
F~~L DOES NOT TOUCH BAKE
IJhTIT,All]mi~~~~mfoilused in this
waymaysligl~tlyaffectthebrowning
ofsome foods. ~Changefoilwhen it
becomes soiled.
A. Chickenistheonlyfooti
recommendedforclosed-door
broiling.This isbecausechickenis
relativelythickerthnnother foods
youbroil. Closingthedoor holds
moreheat in theovenwhichallows
chickento cookevenlythroughout.
Q. when broiling, is it necessary
to alwaysuse arack in the pan?
A..Yes.Usingthe rack suspends
themeat overthepan. Asthe meat
cooks,thejuices fallintothepan,
thuskeepingmeatdrier. Juices
are protectedbythe rack andstay
cooler, thuspreventingexcessive
spatterand smoking.
Q. shouldIsaltthemeatbefore
broiling?
A..No. Saltdrawsoutthejuices
and allowsthemto evaporate.
Alwayssaltafter cooking.Turn
meat with tongs;piercing meat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each side often
with butter.
Q. my ~~~~Y~~~h~ott~~ti~g
outasbrown as they should?
A. In someareas, the power
(voltage)to the rangemaybe low.
In these cases, preheat the broil
unit for 10minutesbeforeplacing
broiler pan with foodin oven.
Check to see ifyouare using the
recommended shelfposition. Broil
for longestperiod o~time indicated
in the Broiling Guide. Turn food
only once dt~ringbroiling.
Q. Do Ineed to grease mlybroi!e;f
~~~kto P~~YentEH@tfh”o~~ti~i<ing?
A. No. The broiler rack isdesigned
to reflect broiler l~eat,tl]t~skeeping
the surface cool enough to prevent
meatsticltingtotilesurface.l~owevez,

.,
:f$$~d<~~ways us: broilerpartandrack Toslash, cutcrosswisethrough 6. Broilerdoesnotneedto be
JthdtCOmeSWithyouroven.Itis outer fatsurfacejust to theedgeof preheated.Howeverjforvery thin
designedto minimizesmokingand
spatteringbytrappingjuices inthe
shieldedlowerpart ofthepan.
2. Ovendoor shouldbeajar forall
foodsexceptchicken;there isa
specialpositionon door which
holdsdoor open correctly.
3. For steaksandchops, slashfat
evedy aroundoutsideedgesofmeat.
the meat. Usetongstoturn meat
overto preventpiercinglneatand
losingjuices.
4. If desired, marinatemeatsor
chickenbeforebroiling.Or brush
with barbecue saucelast5to 10
minutesonly.
5. When arrangingfoodonpan,
do not.let fattyedgeshangover
sides, which could soilovenwith
fatdripping.
foods,or LOincreasebrowning,
preheatif desired.
“$=Frozeil steaks can be
conventionallybroiledby
positioningthe ovenshelfatnext
lowestshelfpositionand increasing
cookingtime giveninthisguide
IYztimesper side.
8. If yourovenis connectedto
208Volts,rare steaksmaybe broiled
bypreheatingbroil heaterand
positioningthe ovenshelfone
positionhigher.
IIQuantityandior IShelf IFirst
Side ISecondSide
Food Thickness Position Time, M]nutes Time, Minutes
IBacon I‘A-1b.(about8IcI3% I3%
thin slices)
IGroundBeef Il-lb. (4patties)
WellDone 1Ato %-in. thick IcI7I4-5
01
.&.~ Rare 1k-in. thick
~_&~. Medium (2 to2%-lbs,)
WellDone I: I:IE:
!Chickenls~’’;”e
A3’ 10-15
IBakeryI}roduct-s
Brcacl(’roast)or 2to4slices II c1%-2 ‘A
‘IbastcrPastries 1pkg.(2)
1---
ErlglishMuffins [2(splil) \c~3-4 I
Ihbs[ur Thils IZ-4 IB13-16 Do not
(6to 8-02. COCh) turn over.
Z (Y2 inch) c10 10
2(l-in. thick) B13 13
al)our 1lb. I
2(1inch) c:4-7
~b(}ut10t[~!~OZ. cio 10
2(1Minch) c10 4-6
about 1lb. ~17 12-14
CommenK
Arrangein singlelayer.
Spaceevenly.
Up to 8patties takeaboutsametime.
Steaksless than 1inchcookthrough
beforebrowning.Pan fryingis
recommended.
Slashfat.
Reducetimes about5to 10minutesper
side for cut-upchicken. Brush each side
with meltedbutter. Broilwith skin
downfirst and broil witl]door closed.
Spaceevenly.Place English muffins
cut-side-upand brush with butter, if
desired.
Cut throughback ofshell. Spread
open. Brush with meltedbutter
beforeand after half time. .
Handie and turn very carefully.
Brush wit!llemon butter beforeand
during cookingif desired. Preheat
broiler to increase browning.
Increase times 5to 10minutesper side
for 1%-inchthick or homecured.
Slash fat.
—.
Slash fat.
If desired, split sausagesin half
lengthwise: cut into 5to6-inch pieces,