Hotpoint RB524 Installation guide

How to get the best from
Contents
Aluminum Foil
4, 14, 17, 18
Roasting
17, 18
Anti-Tip Device
3,21,27,29
Shelves 4, 11, 13,23
Appliance Registration
2
Storage Drawer
26
Care and Cleaning 21-26
Timed Baking
15, 16
Cloc~imer
10, 11
Oven Vent
26
Consumer Services
31
Problem Solver
30
Important Phone Numbers 31 Thermostat
Adjustment–
Features 6,7 Do It
Yourse~ 16
Installation Instructions 27-29 Safety Instructions
%5
Leveling
29
Surface Controls 8-10
Model & Serial Numbers
2
Canning Tips 10
Oven 11-20
Control Settings
8
Baking
12-14
Cooktop Comparison
8
Broiling
19,20
Cookware Tips
9
Continuous Cleaning 25
Warranty Back Cover
Lift-Off Door
24
Light; Replacement 12,23 GE Answer Center”
Preheating 13, 19
800.626.2000
Use and Care
& Mtaflation
~tm~ions for
Stindard
Clean models
M524
~525
M526
W532
m533
m534
w536
Continuous
Clean models
m632
m633
m636

HELP US HELP YOU...
Before using your range,
read this guide carefully.
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label
behind the range door or behind
the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service . . .
Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.
~ YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are 3 steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Wacker Drive
Chicago, IL 60606
2

When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Usethis appliance only foritsintendeduse
as describedin this guide.
● Be sure your appliance is properly instied and
grounded
by a qualified technician in accordance
with the provided installation instructions.
● Do not attempt to repair or replace any part of
your range
Aess it is spetilwlly recommended
in this guide. All other servicing should be
referred to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTWBUTION PANEL BY
REMOV~G THE FUSE OR SWITCHNG OFF
THE CIRCUIT BREAKER.
● Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federd codes.
A WARNIN&AM ranges
can tip and i~ury could result. To
prevent accidental tipping of the
range. attach it to the wrdl and floor bv
B
P
,.4
I
inst~ll~ng the Anti-Tip device supplied’. , .
To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect
u
,.4
the rear leveling leg. Make sure it fits
securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury,
● Do not leave children alon~hildren should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABI~TS ABOVE A RANGE OR ON THE
BACKSPLASH OF A MNG&C~DREN
CLMBING ON THE RANGE TO REACH
ITEMS COULD BE SEMOUSLY ~mRED.
● Never wear loose-fitting or hanging garmenb
while using the appliance. Be careful when
reaching for items stored over the range, Fhurunable
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.
● Use ody dry potholder-moist
or damp pot holders on hot surfaces
may result in burns from steam.
Do
not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth.
● For your safety, never use your appliance for
warming or heating the room.
* DO NOT STORE OR USE COMBUST~LE
MATE~LS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VIC~ITY OF THIS OR ANY OTHER
APPLIANCE.
. Keep the hood and grease filters clean
to
maintain good venting and to avoid grease fires.
s Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3
—

!
●
WORTANT SA~~ ~STRUCmONS
(Continti)
● Do not touch the surface units, the heating
elements or th~ interior surface of the oven.
These surfaces may b~ hot enough to burn even
though they arc dark in color. During and after use,
do not touch, or let clothing or other fiammable
materiais contact the surface units, the areas
nsarby the surface units or any interior area of b
oven; ailow sufficient time for cooling, first.
Potentiaiiy hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
the edges of the door window and rnetai trim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
e
● Do not we water on grease fires.
Never pick up a flaming pan. Turn
the controls off. Smother a flaming pan
on a surface unit by covering the pan completely
with a
weii-fitting lid, cookie sheet or flat tray. Use
a muIti-purpose dry chernicai or foam-type fire
extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemicai or foam-type
fire extinguisher,
Hame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry
chemicai or foam-
type fire extinguisher.
● When cooking por~ follow the directions exactiy
and aiways cook the meat to an internal temperature
of at least 170°F. This assur$s that, in the remote
possibility that trichina
may be present in the meat,
it wfll be kiiled and the meat will be safe to eat.
Oven
Q Stand away from the range when opening
the oven door. Hot air or steam which escapes can
cause burns to hands, face andor eyes.
* Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease butidup.
*Place the oven sheif in the desired position while
the
oven is cooi. If the shelves must be handled
when hot, do not let potholder contact the heating
elements.
*-g out the sheM to the sheif stop-lock
is a convenience in Wing heavy foods.
It is aiso a precaution against burns from touching
hot surfaces of the door or oven walls,
Q When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
. DO not use your oven to dry newspapers.
If overheated, tiey can catch fire.
● Do not use the oven for a storage area,
Items stored in an oven can ignite.
● Do not leave paper products, cooking utensils
or
food in the oven when not in use.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces.
Continuous cleaning surfaces can be
identified by
their rough surface finish.
Suflam CooMng Units
*
● Use proper pan siz*Select
cookware having flat bottoms large
enough to cover
the surface unit
heating element. The use of undersized cookware
will expose a portion of
~e surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit
will
also improve efficiency,
o Never leave the suflace uni~ ~attend~ at
high heat settings. Boi}overs cause smoking and
greasy spillovers that may catch on fire.
● Be sure the drip pans and vent duct are not
covered and are in place.
Their absence during
cooking could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the
oven except as described in
this guide. Misuse could result in a shock, fire
huard or damage to the range.
6 Oniy certain types of @ass, glass/ceramic,
earthenware or other
gazed containers are
suitible for cooktop service; others may break
because of the sudden change in temperature.
* To minimize the possibility of burns, ignition of
flammable materials and spi~age, the handle of a
container shodd be turned toward the center of the
range without extending over the nearby surface units.

● Always turn the surface uni~ off before
removing cookware.
Q To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the off position and all
coils are cool before attempting to lift or remove
a unit.
c When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
● Keep an eye on foods being fried at high or
medium high heats.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble
up and over the sides
of the pan.
● Use little fat for effeetive shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
● If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
● Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
SAVE T~SE
mSTRUCTIONS
5
I
—

FEATURES OF YOUR RANGE
Not all features are on all models.
----
b
Broiler Pan and Grid
(on some models)
e may vary)
6

— -—-—
RB525
RB534
Explained
Feature Index Not all models have
all features. on page
1 Storage Drawer (on some models)
26
2 Anti-Tip Label —
3 Anti-Tip Device 3,21,
See the Installation Instructions.
27,29
4 Broil Element
4, 19,
23-25
5 Model and Serial Numbers
2
Behind the range door or behind
the storage drawer.
6 Cooktop~ift-Up Cooktop
(on some models)
7 Surface Unit Knobs
8 Oven Light Switch
(on models with oven window)
9 Oven Set Knob
4,21,22
5,8,26
12
11, 12, 15,
17,26
10 Automatic Oven Timers,
10, 15,
Clock and Minute Timer 16,26
(on some models)
11 Surface Unit “On” Indicator Light I 8
12 Oven Temp Knob
11, 12,
15–17, 26
13 Oven Cycling Light
I 11
II
RB524
RB526
Explained
Feature Index Not all models have all features. on ~a~e
14 Oven Vent Located under right rear 4,26
surface unit.
15 Surface Units, Drip Pans 4,5,
8-10,22
16 Oven Interior Light 12,23
(on some models) Comes on
automatically when door is opened.
17 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
18 Oven Shelf with Stop-Locks
(number may vary)
19 Bake Element Maybe lifted gently
for wiping oven floor.
20 Lift-Off Oven Door with
Broil Stop Position Easily removed
for oven cleaning.
12, 13,
17,20
4, 11, 13,
14, 17,23
4,23-25
24,25
21 Broiler Pan and Grid
4, 17, 19,
(on some models)
20,23
7

HOW DOES T~S COOKTOP COmARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burners or
types of electric
cooktops, you will notice some
surface units you have.
di~ferences when you u~e eiectric coils.
Type of Cooktop
Electric Coil
@
Radiant
(Glass Ceramic)
Cooktop
o
The following chart will help you to understand the
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a
glass-
ceramic cooktop.
Solid Disk
o
6)
Gas Burners
differences b~tween electric-coil surface units and any
other type of cooktop you may have used in the past.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either
LP gas
or natural gas.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks,
Heats up quickly but does not change
heat settings as quictiy as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and
cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
SU~ACE CONTROLS
At both OFF and HI the control “clicks” into position. Switching heats to higher settings always shows
You may hear slight “clicking” sounds during
a quicker change than switching to a lower setting.
cooking, indicating the control is keeping the unit
at the heat level you set.
How to Set the Controls
F
* ‘“
Push the knob in and turn Be sure you turn control to OFF when you finish
in either direction to the cooking.
setting you want.
The surface unit “on” indicator light will glow
●
when ANY heat setting on any surface unit is on.
8

Cooking Guide Using Heat Settings
HI—Used to begin cooking or to bring water to a
OFF
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saut6 and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and Medium
~
~ Medium
Low High
LO) Cook after starting at HI; cooks with little water
in covered pan. MED
LO—Used for long, slow cooking (simmering) to NOTE: The surface unit “on” indicator light may
tenderize and develop flavors. Use this setting to melt glow between LO and OFF but there is no power
butter and chocolate or to keep foods warm.
to the surface units.
Light Over the Surface Units (on some models)
The switch must be pushed, held for several seconds and released for the
light to come on.
COOKWAm T~S
Cookware
Use medium- or heavy-weight cookware. Aluminum
RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook
evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
~-
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
-L
Not over 1 inch
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
WRONG
Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range
and hood clean from grease.
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local
retail store.
Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous.
S
Placing the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain
cooktop. Do not try to use such woks
without the ring. You could be seriously burned if
the wok tipped over.
9

HOME CANN~G TWS
Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s
drip pan are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to
cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types
of
frying+ook at temperatures much higher than
boiling water. Such temperatures could eventually
harm cooktop surfaces surrounding surface units.
Observe the Following Poin& in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) do not make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
AUTOMATIC TWERS Am CLOCK
(on some models)
The Clock
To set the clock, push the knob in and turn the clock
hands to the correct time. The minute timer pointer
will move also. Let the knob out, then turn the minute
- A-:z ‘
timer pointer to OFF.
The Minute Timer
The minute timer has been combined with the range To set the minute timer, turn the center knob,
clock. Use it to time all your precise cooking without pushing in, until the pointer reaches number
operations. You’ll recognize the minute timer as the
of minutes you wish to time. (Minutes are marked,
pointer which is different in color and shape than the
up to 60, in the center ring on the clock. ) At the end
clock hands.
of the set time, a buzzer sounds to tell you time is up.
Turn the knob, without pushing in, until the pointer
reaches OFF and the buzzer stops.
10

Questions and Answers
Q. Must the clock be set on the correct time of day Q. Can I change the clock while I’m Time Baking in
when I wish to use the automatic timer for baking?
the oven?
A. Yes,
if you wish to set the DELAY START (on
A. The time of day on the clock should not be changed
some models) or the STOP TIME dials to turn on
during any program that uses the oven timer. You
and off at set times during timed functions.
must either stop those programs or wait until they
Q. Can I use the minute timer during oven cooking? are
finished before changing the time.
A. The minute timer can be used during any cooking
function. The automatic timers (DELAY START
and STOP TIME dials) are used with the TIMED
BAKE function only.
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how to 2. Check the oven interior. Look at the shelves. Take a
set them properly. Read over the directions for the practice run at removing and replacing them
Automatic Oven Timer so you understand its use
properly, to give sure, sturdy support.
with the controls.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it, especially
during the first weeks of using your new range.
Oven Controls
Some models have 1 oven control knob—the OVEN
TEMP. Other models have 2 control knobs—the
OVEN SET and the OVEN TEMP.
The OVEN SET knob has settings for BAKE,
TIMED BAKE, BROIL and OFF.
The OVEN TEMP knob maintains the temperature
you set, from WARM (
150°F.) to BROIL (550°F.).
OVEN SET
OFF
e
BROIL*
● BAKE
—,
TIMEO*BAKE
OVEN TEMP
350
The oven cvclin~ light glows until the oven reaches
your
select~d te~pe~atu~e, then goes off and on with (Knob appearance may
va~.)
the oven element(s) during cooking.
Oven Shelves
The shelves are designed with stop-locks, so that To replace, place the shelf on the
when placed correctly on the shelf supports, they
shelf support with the stop-locks
will stop before coming completely out from the
(the curved extension of shel~
oven, and will not tilt when removing food from
*
1
L ,,,,
> , i
$$~:
facing up and toward the rear of the . . . .
or placing food on them.
oven. Tilt up front and push shelf
When placing cookware on a shelf, pull the shelf out to
toward the back of the oven until it
the bump on the shelf support. Place the cookware on
goes past the bump on the shelf support. Then lower
the shelf, then slide the shelf back into the oven. This
the front of the shelf and push it all the way back.
will eliminate reaching into the hot oven.
(continued next p~tge)
To remove the shelves from the oven pull the shelf
toward you, tilt the front end upward and pull the shelf out.
11

USING YOUR OVEN
(continued)
Shelf Positions
The oven has four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Oven Light (on some models)
The light comes on automatically when the
door is opened. On models with an oven window,
use the switch to turn the light on and off when the
door is closed.
Your oven temperature is controlled very accurately NOTE: When the oven is hot, the top and outside
using an oven control system. We recommend that surfaces of the range get hot too.
you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven
Thermostat section. It gives easy Do It Your,\e~
instructions on how to adjust the thermostat.
How to Set Your Range for Baking
To avoid possible burns, piace the shelves in the
OVEN SET OVEN TEMP
correct position before you turn the oven on. OFF 350
1. Turn the OVEN SET knob (on some models)
to BAKE and the OVEN TEMP knob to the BROIL*
temperature you desire.
2. Check food for doneness at minimum time on
e
——
● BAKE
--
/’
recipe. Cook longer if necessary.
TIMED*BAKE
3. Turn the OVEN SET knob (on some models) (Knob appearance may vary)
and the OVEN TEMP knob to OFF and then
remove foods.

Oven Shelves
Arrange the oven
shelf
orshelvesin ~
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested
shelf positions. B will be used more than C.
Type of Food Shelf Position
Angel food cake 1A
I
Biscuits or muffins B or C
Cookies or cupcakes
B or C
Brownies
I BorC
I
Layer cakes
B or C
Bundt or pound cakes A or B
I
Pies or pie shells
I BorC
Frozen pies I A(oncookie sheet) I
I Casseroles
I BorC
I
I
I Roasting I A orB
Preheating
Preheat the oven if the recipe calls for it. Preheat means
Preheating is necessary for good results when baking
bringing the oven up to the specified temperature before cakes, cookies, pastry and breads. For most casseroles
putting food in the oven. To preheat, set the oven at the and roasts, preheating is not necessary. For ovens
correct temperature—selecting a higher temperature
without a preheat indicator light or tone, preheat
does not shorten preheat time. 10 minutes. After the oven is preheated, place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
“ Glass baking dishes also absorb heat. When baking
in glass baking dishes, reduce the temperature
by
25°F.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow
1- to 1 k-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
(continued next page)
13

BA~NG
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan
larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be.
[f baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and
result in poor
baking. A smaller sheet of
foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
I
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such
during cooking allows heat to escape and makes
as “bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.
14

How to Time Bake
Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, push the knob in and turn the clock
hands to the correct time.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on,
The oven will turn on immediately, and cook for a
selected length of time. At the end of Cook Time, the
oven will turn off automatically.
NOTE: To start cooking immediately and turn off
automatically, you must turn the OVEN SET
knob to TIMED BAKE.
STOP TIME OEWY START
‘E3$ ‘3::
PUSH TO TURN
3. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
NOTE: Foods that are highly perishable, such as
milk, eggs, fish, stuffings, poultry and pork should
not be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is off
because heat from the bulb
will speed harmful
bacteria growth.
(cc~ntinued next page)
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off; for example
6:00.
The DELAY START dial should be at the same
position as the time of day on the clock.
I
OVEN SET
OVEN TEMP
OFF 350
300. . . . .WO
BROIL. ● BAKE
@
250: ‘<’:50
’000 \ . ‘5W
WAR;
OROIL
TIMED’BAKE
2. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN TEMP knob to the desired oven
temperature, for example
250°F. The oven will start
immediately, continue to cook for the programmed
amount of time, then shut off automatically.
15

T~D BAmG
(continued)
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
You can set the oven control to delay-start, cook for a
specific
length of time and then turn off automatically.
NOTE: You must use the TIMED BAKE setting.
1. To set the Start Time, push in the knob on the
DELAY START dial and turn the pointer to the
time you want the oven to turn on, for example
3:30.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off, for example
6:00.
This means your recipe called for 2X hours of
baking time.
The time on the STOP TIME dial must be later
than the time shown on the range clock and the
DELAY START dial.
3. Turn the OVEN SET knob to TIMED BA~. Turn
the OVEN TEMP knob to the desired temperature.
4. When cooking is completed, turn the OVEN SET
knob (on some models) and the OVEN TEMP
knob to OFF and remove the food from the
oven. Remember, foods that are left in the
oven continue cooking after the controls are off.
NOTE:
● Foods that are highly perishable, such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
● The oven indicator light(s) at the TIMED BAKE
setting may work differently than they do at the
BAKE setting.
ADJUST THE OVEN THE~OSTAT-DO ZT YOURSELF/
OVEN TEMP OVEN TEMP
350
@
OFF
y
s
;
::
‘,?@ ~ @.
Front of Oven Temp Knob Front of
Ov~n’ T;mp Knob
(on some models) (on some models)
(Knob appearance may vary)
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the temperature yourself. If you
think it is too hot, adjust the thermostat to make it
cooler. If you think it is too cool, adjust the thermostat
to make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2040 degrees.
Pointer
Back of Oven
TemD Knob
(on some models) (on some models)
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look at
the back of the knob and note the current setting
before making any adjustments.
2. Loosen both screws on the back of the knob.
3. To increase the oven temperature, move the
pointer 1 notch toward the words “MAKE
HOTTER.”
To decrease the oven temperature, turn the pointer
1 notch toward the words “MAKE COOLER.”
Each notch changes the temperature by 10 degrees
Fahrenheit.
4. Tighten the screws
5. Replace the knob, matching the flat area of the
knob to the shaft.
16

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be
low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to Baking or Timed
Baking (on some models). (You may hear a slight
clicking sound, indicating the oven is working
properly.) Timed Baking (on some models) will turn
the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to
10°F.;
to compensate for temperature rise, if desired, remove
roast from oven sooner (at 5° to
10°F. less than
temperature in the guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating 3. Turn the OVEN SET knob (on some models) to
is necessary.
BAKE and the OVEN TEMP knob to the
2. Check the weight
temperature you desire.
of the meat. Place it fat- 4. After roasting is complete, turn the OVEN SET
side-up (or poultry knob (on some models) and the OVEN TEMP knob
breast side-up), on a
to OFF.
roasting grid in a
shallow pan. The
melting fat will baste
the meat. Select a pan as
close to the size of the meat as possible. (The
broiler pan with grid is a good pan for this.)
OVEN SET
I OVENTEMP
OFF 350
BROIL.
e
-—
450
● BAKE
-;
500
OIL
TIME; BAKE
(Knob appearance may vary)
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
17

ROASTmG
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time
I cook
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at A. It is not necessary
to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. Q. When buying a roast, are there any special tips
For roasts over 8 lbs., check with thermometer that would
help me cook it more evenly?
at half-hour intervals after half the cooking time A. Yes. Buy a roast as even in thickness as possible,
has passed. or buy rolled roasts.
Q. Why is my roast crumbling when I try to Q. Can I seal the sides of my foil
“tent” when
carve it? roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing from oven. Be sure to unsealed allows the air to circulate and brown
cut across the grain of the meat.
the meat.
ROASTmG GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfully without
thawing. Follow the directions given on the package label.
~pe
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham. orecooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
~ches thick, adc
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done: ,
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 to 8 lbs.
2633
18–22
35-39 22-29
4045 30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
3545 3040
17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
3540 30-35
3540
10 to 15 Ibs. Over 15 lbs.
18-25 15-20
Internal
Temperature “F.
140°-
150°-
170°–
1400-
150°–
170°–
50°t
600
85°
500i
60°
85°
1700-1 80°
1700–1 80°
1 I 50–1 20°
185°-190”
185°–1900
In thigh:
185°–1900
5 to 10 minutes per pound to times given above.
tThe U. S. Department of Agriculture savs “Rare beef is ~opular, but you should know that cooking it to onlv 1400F. means
some food poisoning organ~sms may su-mive.” (Source: Sale Food B~ok. Your Kitchen Guide. US”DA Rev. ~une 1985. )
18

Broiling is cooking food by intense radiant heat from
Turn the food, then use
the upper element in the oven. Most fish and tender the times given for the
cuts of meat can be broiled. Follow these directions to
second side as a guide
keep spattering and smoking to a minimum.
to the preferred doneness.
Turn the food only once during broiling. Time the foods
for the first side according to the Broiling Guide.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat maybe trimmed, leaving the layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
4. Leave the door open to
the broil stop position. The
door stays open by itself, yet
the proper temperature is
i
maintained in the oven.
5. Turn the OVEN SET (on some
1
models) and the OVEN TEMP knobs to BROIL.
Preheating the elements is not necessary.
6. When finished broiling, turn the OVEN SET knob
(on some models) and the OVEN TEMP knob to
OFF (depending on your model). Serve the food
immediately, leaving the broiler pan and grid outside
the oven to cool during the meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and the broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent the fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them
to evaporate. Always salt after cooking. Turn
the meat with tongs; piercing the meat with a
fork allows juices to escape. When broiling
poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the Power (voltage) to the oven may
be low. In these ca~es, preheat t~e” broil element f~r
10 minutes before placing the broiler pan with the A.
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. When broiling, is it necessary to always use a
grid in the pan?
Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
(c[~ntinued next page)
19

Always use a broiler pan and grid. They are designed ●
to minimize smoking and spattering by trapping
juices in the shielded lower part of the pan.
The oven door should be open to the broil stop
●
position.
If desired. marinate meats or chicken before
When arranging food on pan, do not let fatty
edges hang over the sides. These could
soil the
oven bottom.
Frozen steaks can be broiled by positioning
the oven shelf at next lowest shelf position and
increasing cooking time given in this guide
1% times per side.
●
●
9
broiling, or brush with barbecue sauce last 5
to 10 minutes only.
Quantity antior
Thickness
1/2 lb. (about 8
thin slices)
Shelf I First Side Second Side
rime, Minutes
4%
Food
Comments
Arrange in single layer. Bacon
Ground Beef
Well Done
1 lb. (4 patties)
1/2 to 3/4 inch thick Space evenly.
Up to 8 patties take about same time.c 10
7
5
6
11
7-8
l&16
20-25
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1 inch thick
(1 to 1% lbs.) c
6
c
8
c 12
c 10
15
:
25
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
1% inch thick
(2 to
2X lbs.)
Chicken
1 whole
(2 to 2X lbs.),
split lengthwise
2 to 4 slices
1 pkg. (2)
2 (sPlit)
A35
10-15
1/2
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
I
C or D 34
Lobster Tails
24
(6 to 8 oz. each)
B 13-16
Do not
turn over.
Cut through back of shell. Spread
open. Brush with
melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for
1X inch thick or home cured ham.
Fish
l-lb. fillets 1/4 to
1/2 inch thick
I
c 55
8
+
Ham Slices
(precooked)
Pork Chops
Well Done
1 inch thick
2 (1/2 inch thick)
2(1 inch thick),
about 1 lb.
c 10
B 13
10
13
Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
sausages,
bratwurst
2(1 inch thick),
about 10 to 12 oz.
2(1 X inch thick),
about
1 lb.
l-lb. pkg. (10)
+
c 10
c
12
c 14
B 17
c 6
9
10
12
12-14
1-2
Slash fat.
If desired, split sausages in half
lengthwise; cut into 51 to 6-inch pieces.
20