Hotpoint RB 735 User manual

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IHOTPOINT
SELF-CLEAN OVEN ELECTRIC RANGE

,r--,-- “s This book was written for you. It is aguide for using and
i‘- ‘?~ “~. caring for your new Hotpoint Range with Self-Clean oven. (See
f...\Feature Chart on the following page.)
II ‘‘, “:-” ~ ~ This appliance was designed to give you years of dependable
and efficient service. For best results, read the instructions
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carefully and refer to them when necessary.
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“,//” Remember, as the range does its
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work of cookin a,nd cleaning,
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SURFACE COOKING
Calrod@ Surface Units, Controls,
Reflector Pans, Use of Aluminum Foil. .4-7
Cooking Guide and Information . . . . ...7-8
Cooking Heats-How to Use ............5
Cooking Utensils-Materials and Sizes ..5
Fluorescent Lamp-How To Start .......7
Common Sense Rules . . . . . . . . . . . . . ...6-7
3-in-l unit . . . . . . . . . . . . . . . . . . . . . . . . . ..9
3-in-1 Super-Matic Unit . . . . . . . . . . ...9-11
USING YOUR OVEN
Baking, Guide . . . . . . . . . . . . . . . . . . . . . ..15
Broiling, Guide . . . . . . . . . . . . . . . . . . . ...17
Minute Timer, Clock, Automatic Oven
Timer, Timed Appliance Outlet ....12-13
Roasting, Guide . . . . . . . . . . . . . . . . . . ...16
Roast-Right Meat Thermometer . . ...18-19
Rota-Grill Rotisserie, Use of
AluminumFoil . . . . . . . . . . . . . . . . . ..20-21
2
trim rings, reflector pans and other surfaces
cool before touching them.
In case you have any special questions,
we hope you will write us, and we’ll be glad to help.
Sincerely, ._._. ~ >
,. ‘* /’
Hotpoint Home Economics Institute
“’ 5600 West Taylor Street, Chicago, Illinois 60644
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Rota-Grill Cooking Guide .............22
Using Your Oven, Aluminum Foil ......14
HOW TO CARE FOR YOUR RANGE
Appliance Outlet (s) —Fuse . . . . . . . . ...24
Broiler Pan, Use of Aluminum Foil .....25
Careof Your Range . . . . . . . . . . . . . . ..23-26
Cleaning Charts, Parts, All Finishes ..29-30
Lamps, How To Replace . . . . . . . . . . . ...25
Oven Thermostat, Adjusting . . . . . . . . ...24
Oven Vent, Duct, Use of Aluminum Foil, 24
Porcelain Enamel . . . . . . . . . . . . . . . . . ...23
Surface Units, Stand-Up Feature,
Removable Trim Rings . . . . . . . . . . . . ...23
Self-Clean Oven ...................26-29
GENERAL
Before You Call For Service . . . . . . . . ...31
Model and Serial Number Location . . ...31
Warranty Information ................32

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The following chart is designed to serve as afide to the features found on the ranges covered in this book.
Hotpoint reserves the right to change materials and specifications without notice.
:ONTROL PANEL
.ight, Fluorescent
Oven Cycling Indicator
Surface Unit Indicator
Clean, Lock
tutomatic Time Center
\ppiiance Outlet (S)tandard
(T)imed
DVEN
Straight Shelf
Reversible Shelf
Interior Light
Broiler Pan &Rack
Roast-Right Thermometer
Rota-Grill Rotisserie
Self-Clean
Door [V#i:ow
Remote Surface Controls ..
Lamp, Incandescent
Light, Fan Switches ~‘ -
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❑
✌✎
✎
x
x
x
x
1-s
x
x
x
x
x
s
❑
✌✎
✎✌
x
x
x
x
1-s
x
x
x
x
x
w
x’
x
x
x
1-s
x
x
x
x
x
x
w
•l
:,,
x
x
x
x
x
1-s
x
x
x
x
x
w
❑
✚
x
x
x
x
x
s
T
x
x
x
x
x
s
❑
x
x
x
x
1-T
❑
x
x
x
x
1-T
x
x
x
x
x
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3

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WithWourTnfinite
West Gontrds
and controls are designed so that you can select the amount of heat youYour surface units
wish for your needs when cooking on top of the range. Five selections are spelled out on the
dial. But movement of the knob to settings between these selections gives you adifYerentheat.
The slightest rotation of the knob gives you increased or decreased heat. There are an “infi-
nite” number of heat selections for your cooking. WARM is the lowest heat and HIGH is the
highest heat. The control can be turned in either direction to OFF position.
There is aslight niche at OFF, WARM and HIGH, so a“click” is heard when control is
turned to these positions. If your kitchen is quiet, you may notice slight “clicking” sounds
during cooking, indicating heat settings selected are being maintained.
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For Best Results in Surface Cocking
1
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6
Use reflector pans under all sur-
face units when cooking .s0 that
the unit operates properly. Line
reflector pans, if desired, with alu-
minum foil, noting precautions at
right.
DO NOT extend foil loosely LEAVE SAME OPENINGS
at the edge. with foil as those in center
of pans.
Units heat fast, so it’s important to “keep an eye” on foods at high heats. Bring foods quickly
to cooking temperatures at high heats, then reduce heats to fiish cooking.
Use small units for small pans, large units for large pans.
Use utensils of arecommended material and weight, with flat bottoms, tight-fitting covers.
Use pans no larger than 1inch beyond trim ring of unit.
Unusually large or warped utensils used on HIGH over along period will cause heat to
build up. T’his may cause (a) cracking of porcelain enamel, (b) shortening the life of the
surface unit, (c) discoloration of the trim ring.

Lkensil hi!iater%k and F-kwvwUse T’hem
ALUMINUM: Medium-weight aluminum utensils (edge of utensil is about 1to 2U.S. quart-
ers in thickness) are recommended because they heat evenly and quickly. Skillets do agood
job of browning foods and saucepans (with tight fitting lids) are ideal for nutritious cooking
with little water. Use regular and non-stick type finishes, but follow directions in this book.
Results which may occur with other utensil materials are as follows:
CAST IRON: If heated slowly, most skillets will give satisfactory results.
ENAMELWARE: Many types and varieties of attractive enamelware are on the market.
Because some varieties could, under certain conditions, melt and fuse to the unit, we recom-
mend you follow the utensil manufacturer’s recommendations for cooking with that utensil;
or use only LOW to MED heats.
GLASS: Use glass on heat settings MED, LOW or WARM only. Utensils may break with
sudden temperature changes. Glass manufacturers recommend awire grid when using glass on
electric surface units. Obtain grid when utensil is purchased, or at housewares section of most
department stores.
HEATPROOF GLASS CERAMIC: This material heats and cools slowly. Use lower heats
than given on Cooking Guide.
STAINLESS STEEL: This metal is usually combined with copper, aluminum or other metals
for improved heat distribution. These combination-metal skillets generally work more satis-
factorily if used at amedium heat or as recommended by the manufacturer.
. . .
&ldmcJGkMck for Wmg FdeGts
HIGH
MED HI
MED
Low
WARM
NOTE: 1.
2.
Quick start for cooking; bring water to boil.
Fast fry, pan broil; maintain fast boil on large amount of food.
Saute’and brown; maintain slow boil on large amount of food.
Cook after starting at HIGH; cook with little water in covered pan.
Steam rice, cereal; maintain serving temperature of most foods.
At HIGH, MED HI, never leave food unattended. Boilovers cause smoking;
greasy spillovers may catch fire.
At WARM, melt chocolate, butter on small unit.

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●
FOR BOILING: Start with HIGH heat to quickly stit boiling. Then:
1. Switch to MED or MED HI if cooking alarge amount of food
(spaghetti with lots of water, for example) or when boiling foods in
uncovered pans (such as candies).
2. Switch to LOW or WARM when cooking small to moderate
amounts of foods or fishing foods in atightly covered utensil. (Use
this method-HIGH to LOW-in cooking most types of foods.)
NOTE: Some foods-cereals and pasta (macaroni, spaghetti), sea-
food, etc.—foam and bubble up in cooking. When boiling these foods
be sure to use large enough pan (also removing cover helps prevent
aboilover).
1. For acrisp or well-browned exterior, start with MED HI to melt fat before adding food.
Continue cooking to brown both sides well, at MED HI or MED.
2. For asoft or lightly-browned exterior (fried eggs or pancakes, for example) start and
leave at MED or MED HI to cook food through without overcooking the outside.
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Brown meat quickly at HIGH or MED ‘~, then add liquid (or other ingredients). when
bubbling again, switch to LOW, cover and cook until tender.
For most thickened liquid mixtures, blend the thickening (flour, etc. )with cokf liquid (plus
salt, flavorings, etc.); bring just to boil, stirring constantly on HIGH heat. Switch to LOW
or WARM to finish cooking. Pan gravies and white sauce are often made by blending flour
thoroughly with hot melted fat before adding liquid.
-At high heat settings unit coils usually glow red, but remain dark at lower heats. Be
CERTAIN units are cool before touching them with hand, pot holder, cleaning cloths or
cleaning materials. Use dry potholders, never atrailing or moist towel, apron, etc., when
handling pans around the range to prevent burns on your hand from hot steam.
-’ Be certain the unit turned on is the one you want to use.
4Do not uae surface units without autensil to “take the chiIl oil” of surrounding areas of
room. Nearby range surfaces may not withstand the resulting heat.
6

#Be sure you turn control all the way to OFF when you finish cooking. An indicator light
will glow when ANY heat on any surface unit is on.
#AVENTILATING HOOD with afan helps to draw in cooking vapors before they escape
to other rooms. Because the fan has such drawing power, special caution is needed to avoid
spillovers which can catch fire. Never operate the hood unattended when cooking at high
heats.
Turn off fan and remove pan from range before
intentionally “flaming” liquor or other spirits.
(on models so equipped) 4
Push button marked LAMP or PUSH-HOLD-RELEASE; hold afew seconds or until light
fiickers, release, and lamp will turn on. If lamp doesn’t start the first time you push and hold
button, repeat operation twice more to be certain lamp is not burned out. To turn off, push
button and release. To replace lamp, see Care Section.
For ventilating hood model in this book equipped with alight and fan: (a) push LIGHT
switch in and release to turn on and off, (b) push FAN switch once for high speed, push
twice for low speed, push again for off. Also see booklet Instructions on How to Use Your
Hotpoint Ventilating Hood, Model RV465, for operating and maintaining instructions.
“.—J LJw
COOKING DIRECTIONS
CEREAL
.....‘-. Cornmeal
,6. “..
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Grits
Oatmeal
-- Rice,etc.
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EGGS
Cooked in shell
Fried,“SunnySideUp”
Poached
Scrambled
HIGH-Bring watertoboil.Before
addingcereal,switchto
HIGH-At ffrstparkswitchheatto
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HIGH-Covereggswithcool
water.Coverpanandbringto
steamingpoint.Switchto
MED-Meit fat Addeggsand
coverskillet;ordonotcover
butbastewithfat.
HIGH-Quicklybringwaterto
steamingpoint.Switchto
MED-Heat fat untilmelted.
Switchto
LOWorWARM,thenstirin
cereal.Finishaccordingto
packagedirections.
LOWtomainta/ngenth “.’-.’ “i;’;
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.-
LOW or WARM. Cook 3-4 min.
for soft eggs, about15min.
for hard-cooked.
Continue cooking until white is
“just wt”, shut 3-5 moreminutes.
LOW.Carefullyaddeggs.Cook
uncovered3-5 minutes
for
medium doneness.
LOW. Add egg mixture, cook,
stirring to desired doneness.
Remove from heat.
.
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.
1. Cereals bubble and
expand when cooking.
Uselarge enough pan
to prevent boilover.
2. Forsteamedrice,switch ‘
toWARM;coverandcook
25minutesorfollow
packagedirections.
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FwcoM 8-10 minutesfor +
8CUW1.ssforfewercups. ~
Begin timing when first
wisps of steam appear.
Variation: Start heating
fat at HIGH” whenmelted,
switchtoLhW,addeggs.
Whenbottomsarejustsat
turneggs“overeasy”.
Eggsareeasytohandlein
wideshallowskilletorpan.
Usinfislottedsooonor
pam%ke turne~, drain, remove.
Eggscontinue to set slightly
after removing from heat.
‘,

wMEATS
,’ Braise (Pork Chops,
Pot Roast,
Swiss Steak, etc.)
Cook in Lirnsirl
‘(Chicke~,-Corned
Beet,Smoked
PorkShoulder,
Tongue,etc.)
Fry,Chicken
PanFry(Lamb
Chops,Thin
Steaks(% to%
Inch), Minute
Steaks, Hamburgers,
Sausage, Franks, etc.)
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PANCAKES
PRESSURE COOK
/-Q’\
VEGETABLES
Fresh
Frozen
HIGH-Melt fat, Switch to
MED HI to richly brown meat.
Add liquid and switch to
tilGH-Cover meat with water;
cover kettle. When steaming
freely, switch to
MED HI -Melt and heat fat.
Brown prepared chicken pieces,
then cover skillet. Switch to
HIGH-Put slices in single layer
in cold skillet. When just
sizzling, switch to
HIGH-Preheat skillet 1-2 min.
ttsen grease lightly. Continue
cooking at
MED HI –Heat skillet 3-5
minutes. Grease fightly.
HfGH-To bring to pressure.
When first “jiggle” is heard,
switch to
HIGH-Measure “with your eye”
about ?4-% inch water into
pan, then add salt and prepared
vegetable. Cover pan, bring
to boil, switch to
HIGH-1. For pouch vegetables
follow package directions.
2. For other types of packaging
measure l%-% inch water into pan
Add salt and frozen blocks of
vegetables. Cover, bring to
steaming point. Switch to
LOW. Cover, cook slowly until
tender.
LOW, so water boils slowly.
Cook until ‘tender.
LOW,cookuntiljusttender.
Uncoverskilletlastfew
minutestocrispchicken.
MED. Cook, turning occasionally
to desired doneness.
MED. Brown and cook to
desired doneness.
Cook ancakes 2-4 min. each
[
side. Allow slightly longer
for thick batter.)
MED. Begin timing food as won as
“jiggles” begin regularly again.
LOW to cook 10-30 minutes,
until just tender.
Allow approximately 1hour
for thick chops, 1% to 3hours
for steak, pot roast.
Add salt or other seasonings
before cooking if meat
is uncured.
Southern style chicken-cook
(after browning) 15 min.
covered and 10-20 min.
uncovered.
If desired,cookfrom
beginningat MED heat.
1. Turnfranks,sausageoften
tocookevenly.
2. Cook minute steaks at
MED HI 1-2 min. each side
Whenbubblesin batterrise
tosurfaceofpancakes,turn.
Time carefully to
avoid overcooking.
NOTE: Some pressure cooker
manufacturers recommend
jiggling of control at
rate of 2-3 per min.
2to 3jiggles is an
approximate number: you
may find afew more or
fess satisfactory.
1)Coveredpanis bestfor
cooking. Inuncovered pan, us~!
more water and time longer.
2) Vegetables cooked just
to “crisp tender” are
most nutritious.
Thick compact blocks of
vegetables may need
breaking up and/or
stirring once during cookin8
for even doneness.
8
LOW. Time as directed on
package.

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“! !:”r~’~=-ks ,-’ GThis versatile surface unit offers the convenience
AA.&L AA A %.+:. A’..d of three units in one. The unit may be used as an
-~ 8-inch, 6-inch, or 4-inch unit to accommodate any
“; \.n ;.:
t< Lsize utensil. Turn size selector switch, next to
A44& surface unit control, to 8, 6, or 4. Then turn sur-
(on models so equipped) face unit control to desired heat setting. Match
unit size selection to size of utensil.
LARGE-8-inch unit. Turn MEDIUM—6-inch unit. SMALH-inch unit. Turn
switch to 8when using large Turn switch to 6when using switch to 4when using small
utensils that completely cover medium-sized cooking uten- cooking utensils about 4
the unit (3-quart to 6-quart sils that do not completely inches in diameter (as a1-
saucepans or 8-to-10-inch cover the unit (2 to 21/2- quart saucepan). Then select
skillet). Then select desired quart saucepans or 6to 7- desired heat setting.
heat setting. inch skillets). Then select de-
sired heat setting.
HOW TO USE THE
THREE-IN-ONE
The Super-Matic is an automatic surface
unit which controls the temperature of your
cooking utensil to give the same type of
automatic cooking that you may have ex-
perienced with awell-controlled electric skil-
let or saucepan. You can identify this unit
by the “sensor” in the center. It is spring-
mounted and will move when you push down
on it.
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This sensor “senses” (measures) the heat of
the pan and it can detect slight changes in
temperature. As it measures the heat of the
pan, the sensor tells the control to turn the
heat “on” and “off” to keep pan temperature
just right. Because it happens very frequent-
ly, the heat going on and off usually cannot
be noticed. b
OFF
9

*When the portion of the pan at the sensor
Inearly reaches the selected heat, the sensor
Isignals the message, “Enough
control, and the heat is turned heat!” to the
off.
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Heat stays off briefly.
e6-inch heats two inner coils, for use with
2-2% quart saucepan or 6-8 inch skillet.
.8-inch heats all the coils, for use with 3-6
quart saucepan or kettle, or 8-11 inch skillet.
When the sensor feels the pan begin to
@4-inch heats center coil only, for use with
l-quart saucepan or small skillet.
cool slightly it signals, “Not enough heat!“
to the control, and the heat goes on again.
#Set pan on unit. Use acover on utensil
when suggested on Super-Matic Cooking
Guide which follows.
*Turn size selector knob to desired unit
size. To use avariety of utensils you may
select three different unit sizes: 4-inch, 6-
inch and 8-inch.
9Select heat on Super-Matic control. For
most foods only one setting of the control is
required. It isn’t necessary to use ahigher
heat to start cooking.
~When cooking is finished turn Super-
Matic control to OFF.
* Use flat-bottomed, medium-weight alumi-
num utensils, in relation to size of unit in
10

use. Use tight-fitting lids with foods which
require acover—loose lids or no cover
lengthen cooking time. Warped, concave or
convex-bottomed pans may not touch sensor
in center of Super-Matic; they should not be
used, as sensor cannot control heat supplied
to pan.
~Utensil materials other than aluminum
may require different heat settings and/or
cooking time.
sUse Minute Timer to time TOTAL cook-
ing. Include time usually required to bring
food to boil, switching heats, etc. Do not
judge cooking time by visible steaming only.
Food will cook in covered utensils even
though no steam maybe apparent during the
cooking process.
.Super-Matic Cooking Guide gives sug-
gested heat settings using medium-weight
aluminum utensils. As variables exist in
foods and/or utensils, it maybe necessary to
choose different heat settings to suit your
cooking needs.
350.375
225-250
225-250
375-400
225.300
200-225
250-275
200-225
250-275
350-375
200-225
350-375
200-250
225-250
225-250
275-300
325-375
225-300
300-350
375-450
425-450
325-375
200-225
300-325
225-275
250-300
225-250
225-300
350-375
325-375
200-225
275-300
350-375
200-225
225-250
200
125-200
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1
The Minute Timer has been combined with
the range clock. Use it to time all your pre-
cise cooking operations. You’ll recognize the
Minute Timer as the pointer which is differ-
ent in color and shape than the clock hands.
turn the center knob, without pushing in.
For precise timing, move pointer past de-
sired time, then turn it back to number of
minutes needed. (Minutes are marked, up to
60, in the center ring on the clock.) At the
end of the set time, abuzzer sounds. To stop
buzzer, turn knob without pushing in, until
pointer reaches OFF.
push in the center knob and turn the clock
hands to the correct time. (If the Minute
Timer pointer should move also, let knob
out, turn the Timer pointer to OFF. )
JMmm3tic Oven Timer
The automatic oven controls are designed
for the homemaker who can’t be tied down
to being in the kitchen or at home at specific
times to turn an oven or appliance on or off.
These controls can be preset to start and
stop your oven or your timed appliance out-
let for you. Or, if you prefer to start the food
yourself, the timer will take over the job of
turning the oven or timed outlet off.
AUTOMATIC OVEN TIMER can be used
to time the oven and the TIMED outlet (on
models so equipped), at the same time.
When oven or TIMED outlet are timed to-
gether, both must be set to start and stop at
the same time.
To set the automatic oven timer, use the two
dials next to the clock, marked START and
STOP. Each dial is marked off in 15 minute
segments and numbered by the hour. The
pointers on these dials can be moved only
when knob is pushed in. (When the pointers
are turned you can hear a“ratchet y“ sound. )
If pointer can be turned it means knob has
been pushed in and pointer has been set. To
12

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,’
be certain knob is in out position, turn knob
so pointer is at time showing on the clock.
Knob will pop out and cannot then be
turned. (Note: Before YOUset these dials, be
sure the hands of the range clock show the
correct time of the day. )
A.
B.
c.
TO SET OVEN TO START AT A
LATER TIME, DO AS FOLLOWS:
1. Set START time. Push in knob on
START dial and turn pointer to time
you want oven to turn on. The illus-
tration shows START pointer at 3:30.
2. Set STOP time. Push in knob on
STOP dial and turn pointer to time
you want oven to turn off. The illus-
tration shows the STOP time at 6:00.
3. a.
b.
Turn OVEN SET* to TIMED
BAKE.
Turn OVEN TEMP* to proper
temperature for food to be cooked.
Place food in oven, close the door
and automatically the oven will be
turned on and ofl at the times you
have set.
TO SET THE OVEN TO START IM-
MEDIATELY AND TO TURN OFF
AUTOMATICALLY AT ALATER
TIME, follow only A2and A3above.
When food is removed from oven turn
OVEN SET TO OFF.
*OVEN INDICATOR LIGHTS at TIMED
BAKE setting work differently than they
do at BAKE setting. Light will illuminate
but oven will not begin to heat until preset
time.
Ei>c!<ing ‘%%$3:3s .AIJ’?X3=
133azicaii’j, 1J5:na %3ur
Owein T: I?75?? “
Meats, fruits and vegetables generally take
well to automatic cooking. You can cook one
food, or several foods together as long as
they require the same temperature and time.
However, foods of ahighly perishable nature,
such as milk, eggs, fish, stuffings, poultry,
and pork, should not be cooked automati-
cally unless standing time in the oven is not
more than 2hours before and about 2hours
after cooking of these foods. In all cases, no
matter what the nature of the food, unless
cooking is to start immediately, foods should
be thoroughly chilled in the refrigerator be-
fore placing in the oven.
7%724 .’%@Nlc2 -r2Uzk’t
(on models so equipped)
The Automatic Oven Timer also controls the
appliance outlet marked TIMED (T). This
115-volt appliance outlet can be used sepa-
rately or at the same time the oven is timed.
To have ahot waffle iron or hot coffee wait-
ing as you walk into the kitchen in the morn-
ing, just plug the appliance into TIMED
outlet the night before, and follow only steps
A1and A2above. START and STOP set-
tings for A. M. time must be at anumber
BEFORE the P. M. time on range clock. As
with your alarm clock, the Automatic Timer
cannot be set for longer than 12 hours ahead
of the current time.
To have TIMED outlet usable immediately
and turn off automatically later; be certain
START knob is in out position, then push in
STOP knob and advance the pointer to the
time you want the outlet to be shut off. The
amdiance outlet not marked TIMED is a
.-
standard 115-volt appliance outlet.
u.:
13

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(Wsing Tour Oven)
Your oven is designed to give you top results in
baking, roasting, and broiling when used as
recommended.
BEFORE USING YOUR OVEN
1. Look at the controls. Be sure you under-
stand how to set them properly. See directions
for the Automatic Time Center so you will un-
derstand its use with the controls.
2. Check oven interior. Look at the shelves.
Practice removing and replacing them properly,
to give sure sturdy support.
3. Read over information and tips that follow.
4. Keep this book handy so you can refer to it,
especi~ly during the first weeks of getting
acquainted with your oven.
Chnml Chm”ds
The controls for the oven are marked OVEN
SET and OVEN TEMP. OVEN SET has
settings for BAKE, TIME BAKE, BROIL,
I
.CLEAN (and on oven so equipped, ROTA-
GRILL), and OFF. Setting the knob to the
desired operation automatically activates the
proper heating units.
OVEN TEMP maintains the temperature you
set from WARM (150° )to BROIL (550° ). A
cycling light near this control glows until oven
reaches the selected temperature, then goes on
1and off with the oven unit (s) during cooking.
1PRE-HEATING the oven, even to high tem-
1
iperature settings, is speedy-rarely more than
Aabout 10 minutes. Set controls and when the
light goes off, oven ~s at selected temperature.
For baking cakes, pies, breads, etc., preheating
usually 1s recommended. For cooking meats,
casseroles and vegetables, preheating is usually
not necessary.
SHELVES
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, (a)
will stop before coming completely from the
oven, (b) will not tiltwhen removing food nor
when placing food on them.
TO REMOVE, pull shelf toward you and tilt
front end upward. TO REPLACE, place shelf
on shelf support so curve on straight shelf, or
curved tab on reversible shelf, is pointing up-
ward and toward rear of oven. Tilt up front and
push shelf toward back of oven until it goes
past ridge on oven liner; lower front of shelf
and push to back of oven.
The oven has one straight and one reversible
shelf. Three shelf supports are offered for vari-
ety and flexibility in locating shelves. The re-
versible shelf may be raised above or lowered
below the straight shelf level; turn the shelf
end-over-end and insert as instructed above.
SHELF POSITIONS
The oven provides nine shelf positions. Num-
ber 1indicates reversible shelf in the up posi-
tion on the top shelf support, number 2the
straight shelf on the top shelf support, number
3the reversible shelf in the down position on
the top shelf support; for 4-6, use center shelf
support; for 7-9, lower shelf support.
LIGHT
The light comes on automat-
ically when the door is opened.
Use the switch near the handle,
of models with window door, to
turn the light on and off when
door is closed.
Cm’m’mrl senseRLkx3
.ALWAYS be certain parts of oven are cool
before touching them with hands unprotected
by apotholder.
.ALWAYS use dry potholder, not amoist
one, nor atrailing cloth, to prevent burns from
steam.
.Pulling out shelf is aconvenience in lifting
heavy foods. It is also aprecaution against
burns from touching hot surfaces of the door or
oven walls.
.ALWAYS let rush of heat or steam escape
from heated oven
(a) before leaning into oven opening,
(b) before removing or placing food in oven.
●DO NOT use the oven to “take the chill off”
surrounding area. Surfaces nearby might not
withstand the resulting heat.
●DO NOT heat an unopened glass, metal or
other type container of food in the oven. Build
up of pressure may cause container to burst
and cause serious personal harm or damage the
range.
.DO NOT touch heating unit with potholders
when handling shelves or food in oven. Coils
may be hot even when they do not glow red. To
pull out or push in shelf, place potholder at
CENTER, protecting fingers on TOP of shelf
and enough of potholder UNDER shelf to pro-
tect thumb.
●Do not use pieces of aluminum foil on shelves
or other surfaces of the oven to catch spillovers
or to delay cleaning; the automatic cleaning
feature of your oven makes this unnecessary.
.On models with window door, avoid spillage
into slots, on door liner, used for raising window
shield for cleaning oven automatically.
14

.
1. Use tested recipes from reliable sources.
Measure ingredients accurately and combine
carefully. Use correct size baking utensil.
2. Place shelf at position suggested on Baking
Guide below.
3. Close oven door. Turn OVEN SET to BAKE
and OVEN TEMP to temperature on recipe or
on Baking Guide. Preheat oven. The light near
OVEN TEMP goes out when oven has pre-
heated to set temperature.
4. Place food in oven being certain to leave
about l-inch of space between pans and walls of
oven for good circulation of heat. Close oven
●BREADS, YEAST
2loaves
Rolls, plain
Rolls, sweet
●CAKES
*CAKES
Cupcakes
Fruit Cakes
Layer
Layer, Chocolate
Loaf
5
6, 7
5
5
5, 6
375-425
375-425
350-375
.,-
.,%
325-375
325-3s0 ;
375&Oo
350-375
275-300
350-375
350-375
350
door. During baking, avoid frequent door open-
ings to prevent undesirable results.
5. Check foods for doneness at minimum time
on recipe. Cook longer if necessary. Remove
foods and turn OVEN SET to OFF. When
cooking each food for first time in this oven,
use times on recipes as aguide. Be certain foods
are done before removing from oven. See Bak-
ing, Before You Call for Product Service.
NOTE: Information about baking at high alti-
tudes can usually be obtained at your state agri-
cultural station.
*PIES
tFrozen
ttMeringue
One Crust
Pastry Shel
r
Two Crust
I
,.
.. ,
*“, _
, . .
●Use shiny aluminum utensils for best results.
Pans with dull finish on bottom best for bread and cakes.
●
*use satin-finished (anodized) aluminum or glass utensils for best reSUitS.
tplace frozen ~ies, in foil plate. on baking sheet.
tiTo brown me’ringue only, use 400, 8-10 min.; use lower temperatures for times given to cook meringue through.
When two shelf positions are listed, the first one gives awell browned and cooked food. However, if you desire a
different browning, use the second shelf position the next time you cook.
Fruit Cakes: Large ones place on lower shelf position and the smaller or loaf pan type place on shelf in center of oven.
Foods with three shelf positions cook successfully on any of these positions alone or in an oven meal.
“
15

I
,
1
.
:
I
I
I
.
,
Roasting is oven cooking of tender meat or
poultry by dry heat. Roasting temperatures
should be steady and low. (Low temperatures
keep spattering to aminimum.) It is not neces-
sary to sear, cover, baste or add water.
:4:21”7:3 .=’GR.3CAS-T!3G
1. Check weight of meat, and place, fat side up,
on roasting rack in ashallow pan. (Broiler pan
with rack is agood pan for this.)**
2. Place in oven on shelf in center or bottom
position. No preheating is necessary.
TEMP to 325. Small poultry -y be cooked4
at 375 for best browninsc. .~+-~*‘~-. .. .}
4. The Roasting Guide below gives approximate
time in minutes per pound. These times should
only be used as aguide. Ameat thermometer,
inserted into the center of the thickest part of
the meat, is the only accurate test for doneness.
BEEFt
Standing Rib
Rare
Medium
Well Done
Rolled Rib
,.
PORK, fresh
Loin
Fresh Ham, Shoulder
POULTRY
Chicken
Ready-to-Cook wt.
Turkey
Ready-to-Cook wt.
5. Most meats continue to cook slightly while
standing after being removed from the oven.
For rare or medium internal doneness, if meat
is to stand 10-20 minutes while making gravy or
for easier carving, you may wish to remove
meat from oven when internal temperature is
5-10° Fbelow temperature suggested on chart.
If no standing is planned, cook meat to sug-
gested temperature on chart. When food is
done, turn OVEN SET to OFF.
:=s’;? ::~c’zz?d 20A”STS
a. Frozen roasts of beef, pork, lamb, etc., can
be started without thawing, but aI1ow 10-25
minutes per pound additional time (10 min. per
pound for roasta under 5pounds, more time for
larger roasts).
b. Thaw most frozen poultry before roasting to
ensure even doneness. Some commercial frozen
poultry can be cooked successfully without
thawing. Follow directions given on packer’s
label.
3-5 Ibs. 6-8 Ibs.’
24-30 min. 18-22 min.
30-35 min. 22-26 min.
35-45 min. 28-33 min.
Add 5-10 min./pound to times given for standing rib roasts.
~
3-5 Ibs. 6-8 lbs.
35-40 min. 30-35 min.
3040 min.
3-5 Ibs. Over 5Ibs.
35-40 min. 30-35 min.
Under 10 Ibs. 10-15 Ibs. Over 15 Ibs.
20-30 min. 20-25 min. 15-20 min.
130-140
150-160
170-185
170-175
185-190
Td:gh Stul?ing
185-190 165
180-185 165
●For roasts over 8Pounds, roast at 300 and reduce time. Figure the estimated time from the above chart. After V2 that
time has passed, check meat thermometer for internal temperature at half-hour intervals.
tAnew kind of tendered beef, found in some markets, may require less cooking time than regular beef. When coolf-
ing tendered beef, estimate cooking time using shortest time given In minutes/pound for desired doneness. AISO‘h’s
type of beef is usually well-done at 170 Internal temperature.
**NOTE: Line broiler pan with aluminum foil when usingpan for marinating, cooking with fruits, cooking heavily Curw
meatS, or for basting food during cooking. Avoid spilling these materials on oven liner or door. See Cieanlng note, On
charts, Care Sect/on.
16

Broiling is cooking foods by intense radiant
heat from the upper unit in the oven. Most fish
and tender cuts of meat ~n be broiled. Follow
these steps to keep spattering and smoking to a
minimum.
1. If meat has fat or gristle near edge, cut ver-
tical slashes through b?th about 2-in. apart. If
desired fat may be trumned, leaving alayer
about 1A-in. thick.
2. Place mea{ on broiler rack in broiler pan
which came wth range. Always use rack so fat
drips into broiler pan; otherwise juices may be-
come hot enough to catch fire. Aluminum foil
may be used to line broiler pan and rack. But,
be CERTAIN to cut openings in foil, to cor-
respond with rack so fat drips into pan below.
See note below before marinating and using
barbecue sauce.
3. Broiling Guide indicates where to position
food for best browning while cooking inside of
food to desired doneness. Placing food closer to
broil unit increases smoking, spattering, ex-
terior brown on meat and the possibility of fats
on foods catching fire.
4. LEAVE DOOR AJAR at Broil Stop-door
stays open by itself, and keeps broil unit-at
proper temperature for broiling.
5. TURN BOTH OVEN CONTROLS TO
BROIL. Preheating unit is not necessary.
6. Turn food only once during broiling. Time
foods for first side as on Broiling Guide. Turn
food, then use times given for second side as a
guide to preferred doneness. (Where two thick-
nesses and times are given together, use first
time given for thinnest food.)
7. Turn oven off, serve food immediately, leave
pan outside oven to cool during meal for easiest
cleaning.
Cooking times given are approximate and should
be used only as aguide: they are based on meat
at refrigerator temperature when placed in oven.
Bacon thin slices 6inches 4t05 3t04
Bacon, Canadian %inch 2inches 42
Fish ~“: “’ ““ “
,%:. .z%to 1I,pch :? 3+$?2%inch- ~W’ {@A;. 8to 9,&& “-HQ&g Ws :’ ““’. “~
Ham (Cook Before Eating) 3Ato 1inch 3inches 9to 10 5t06
Hamburgers (well done) 1inch 2M inches lo toll 5t06
Kabobs 1%inch squares 2inches 10 4
tSteaks
Rare
Medium
wall
1%inches 1% inches lo toll 6t07
1% inches 4?4 inches 14to 15 lo toll
1%inches 5inches 20 to 22 12to 14
*See Using Your OverI for positioning shelves.
**Brush each side With fat. Broil skin side down first. For all weights of chicken, BROIL WITH DOOR CLOSED. For ally
weight over 2Ibs. cook first side 5minutes longer than time given on chart.
tSee note on roasting chart about tendered beef.
NOTE. Line broiler. pan with aluminum foil when using pan for marinatin ,cooking with fruits, cooking .heavilycured
Y
meats, or for basting food during cooking. Avoid spilling these materla son over liner or door. If spilled, wipe up
immediately with apaper towel; when surface IS cool, clean and rinse.
I
-.
$

I
.
!Roast=Wght ‘~
peat Thermometer ~
The Roast-Right Thermometer, on models so equipped, is designed
for perfect roasting of meats and poultry. It is particularly helpful in
cooking these foods since it is di5cult to determine doneness from
external appearance. Abuzzer will sound when roast is at degree of
doneness you have set. To stop buzzer, turn OVEN SET control to
OFF.
The probe is the longer, pointed end of thermometer which is inserted
into roast. Probe should be inserted firmly into center of roast to
insure accurate temperature reading. Remove by grasping top of
probe. Do not pull on flexible cable when removing thermometer probe
from the meat or outlet at side of oven.
To clean thermometer probe, wipe with damp cloth. Do not submerge
in water, or wash in dishwasher. Do not store in the oven.
.See information on Roasting page for locating meat in oven.
●The first temperature on the Roast-Right Scale is 120; the red indi-
cator will not begin to move until the last hour of roasting.
.For personal preferences of doneness, you may vary ‘the setting
within the suggested temperature area, for rare, medium or well-done.
●WHEN ROASTING FROZEN MEAT, do not use thermometer
until meat has thawed enough to allow inserting of probe without
excessive force. Try to insert probe after about 1?42-2 hours roasting
time. The probe is sturdy and will not break or bend readily. However,
take care not to force probe too hard when placing it into roast.
.Do not use Roast-Right Meat Thermometer when using Rota-GrilI.
.When roast has reached desired degree of doneness, unplug ther-
mometer from side of oven first and then remove roast and ther-
mometer from oven. The probe can then be removed from the roast
outside the oven.
●Cover is designed to move out of the way when using outlet and
to swing down automatically to cover outlet when thermometer is not
plugged in. Before cleaning oven automatically, be sure cover is over
outlet.
NOTE: Line broiler pan with aluminum foil when using pan for marinating, cooking
with fruits or heavily cured meats, or for basting during cooking. Avoid spilling these
materials on oven liner or door. See cleaning note on chart, Care Section.
18

1Insert probe firmly in the center of
the thickest portion of the meat.
Point of probe should not touch bone,
fat or gristle.
2Place roast in oven. Push cover over
outlet to one side and insert other
_—.—.
end of thermometer cable firmly into
outlet on oven wall.
. .
‘.-.
,.
. .
,..
-.
“
3Turn knob to set white indicator to
desired degree of internal doneness.
See Roasting Guide.
4Turn OVEN SET to BAKE.
i
,
I
I
5Turn OVEN TEMP to 325.
1
i
6Roast is done when the red indicator
on the Roast-Right Scale is at same
point as white indicator. Abuzzer
will also sound. Remove thermometer
from outlet and turn OVEN SET to
OFF. Remove roast from oven, and
probe from roast.
‘,
.
19 ;

Tbta=C@ How mmm-mm
The Rota-Grill, on models so equipped, turns out gourmet barbecued foods moist, tender and
done to aturn. Askewer which holds the food is supported on aframe and inserted into an
outlet at the back of the oven. Amotor rotates the skewer and the broil unit cooks the food as
it turns.
IChoose compactorwell-tied food. Place
fork on skewer with prongs pointing in.
Insert skewer through food so that
weight of food is well-balanced and will
turn evenly.
aPlace second fork on skewer and insert
both forks very firmly into food. Tight-
en thumb screws to aflat surface on
skewer.
aPlace straight shelf in bottom shelf
position. Place skewer supports in ends
of roasting pan. Place skewer on
frames.
4
5
6
7
8
Place Rota-Grill assembly on shelf in
oven. Slide cover to the left until outlet
shows at back of oven; securely fit
pointed end of skewer into outlet.
Turn OVEN TEMP to temperature
shown on Rota-Grill Guide, which fol-
lows. CLOSE OVEN DOOR.
Turn OVEN SET to ROTA-GRILL.
This allows the broil unit to heat as
well as the Rota-Grill motor to turn.
Refer to Rota-Grill Guide for suggested
cooking times. Check food occasionally
during Rota-Grilling to make certain
that food is turning evenly. If neces-
sary to adjust forks and tighten thumb
screws, turn OVEN SET to OFF, then
pull out shelf. To replace Rota-Grill in
position, push shelf into oven and hold
handle of skewer firmly with potholder.
With pointed tip, slide cover to the side
until the outlet shows. Insert skewer
securely into outlet. Make certain when
inserting or removing skewer that no
part of the body or potholder touches
the hot broil unit.
When food is done, turn OVEN SET to
OFF. Remove food from oven, then
from skewer.
20