Hotpoint RB524R Installation guide

I
I~OWtO getthebest tiom
—
contents 7
AluminumFoil 19 *Preheating 13,16
Anti-TipDevice 3,27,29 ‘Roasting/RoastingGuide 17,18
A~~lianceRegistration 2~Shelves 14
Useand Care
&MtiUation
C&ningTips” ‘9 “StorageDrawer ~V~btm~iowfor
CareandCleaning 22–25 -~ermostatAdjustment
Clock/Timer 12 OvenVent 23
ConsumerServices 31 problemsolver ’30”
Energy-SavingTips 5- ‘Sdety Instructions ‘2--4 ~Stindard
Features 6,7 SurfaceCooking ~-1~ . . .“~~~~~ ~~~e~s
InstallationInstructions 27–29 ControlSettings m52&
Leveling 29.’ CookingGuide -10,11
Model&SerialNumberLocation2CookwareTips 10,11 ,W525R
Oven 12–21 Warranty BackCover W525GR
Baking/BakingGuide 14--16 ,,
Broiling/EroilingGuide 19–21 GEAnswerCenter@ W536R
ContinuousCleaning 26 800.626.2000 R$5~2GR
DoorRemoval 23
Light;Replacement 14,23,24 .Conmuou
Cleanmodels

mLP usmLP YOU*.O
Itisintendedtohelpyou
operateandmaintainyournew
rangeproperly,
Keepit handyforanswersto
yourquestions.
If youdon$tunderstmdsomething
orneqdmorehelp,write(include
yourphonenumber):
CotisumerAffairs
HotPoint
AppliancePark
Louisville,KY40225
Writedownthemdel
You’llfindthemonalabel
behindtherangedoororbehind
thestoragedrawer.
Thesenumberswe alsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yOPrrange. Beforesendingin
thiscard,pleasewritethese
numbershere;
ModelNumber
SerialNumber
ChecktheProblemSolverinthe
backofthisbook,It listscausesof
~inor operatingproblemsthatyou
cflncorrectyourself.
Usethesenumbersin any
.1 correspondenceorservicecalls
concerningyourrange.
Toobtainservice,seethe
ConsumerServicespagein the
backof thisbook.
We’reproudof ourserviceand
wantyouto bepleased.If for some
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepsto followfor furtherhelp.
FIRST,contactthepeoplewho ~F~ALL~, if yourproblemis still
service~yourappliance.Explain notresolved,write:
whyyoutie notpleased.Inmost MajorApplianceConsumer
cases,thiswillsolvetheprobleh. ActionPanel @
NEXT,if youarestillnotpleased, 20NorthWackerDrive
writeallthedetails
—including Chicago,IL 60606
yourphonenumber—to:
Manager,ConsumerRelations
Hotpoint
AppliancePark
Louisville,KY40225
. . .
instmctions. ~.,.’,
., ‘.7
,1.. ~,
0Don’tattempttore;air-”brFepiace’any~’artof
yourrangeudes$it-is~pecficaliyrecommended
inthisbook.Allotherse~icingshouldbereferred
toaqualifiedtechnician. .—
>.

levelingleg.Ma
slotinthedevie
,,, ,- .,. .L
\utiacesinclud~the,Cooktop~‘areas-’
:op,ovenvento,pening,sptiices, ,;
Z,crevices’aroundthe ovendoor,
personalinjury. ~bove”tiedoor.
~ernember:,The,~nsidesurface(?f
ec~~~~o~: 1~’~s OF INTEWSTTO theovenmaybehotwhetithedOOrisopene~~
CHILDRENSHOULDNOTBESTOWDIN
CAB~ETSABOVEARANGEORONTHE *Donotuse’watirOMgreiSefireS.
Neverpickupafl~~n$~an.: Smother
BACKSPLASH
OFAMNG~c~D~N
CLIMBINGONTHERANGETOREACH flamingpanon’iurfaceunitbycovering
ITEMSCOULDBESE~OUSLY~JUWD. pancompletelywiti well-fittinglid,
cookiesheet or flat tray.Flaming greaseoutsidea
.Never wear Ioosemfittingor hanginggarments pan can be put out by coveringwith baking soda or,
whileusingtheappliance.Becarefulwhen ifavailable,amulti-pu~.osedrychemicalorfoam-
reachingforitemsstoredincabinetsoverthe typefireextinguisher. ~ ~~
cooktop.Flammablematerialcouldbeignitedif owhen~ookingpork,followthedirections
broughtincontactwithhotheatingelementsand exactlyandalwayscookthemeattoaninternal ~
maycauseseverebums. temperatureofatleast“170”F.Thisassuresthat,in
euseonlydrypot holders—moistordamp pot theremotepossibilitythattrichinamaybepresent
holdersonhotsurfacesmayresultinbumsfrom inthemeat,itwillbekilledandthemeatwillbe
steam.Donotletpotholderstouchhotheating safetoeat.
elements.Donotuseatowelorotherbulkycloth. (co]t~inuednextpage,
~~For your safety,neveruseyour appliancefor
—warmingorheatingtheroom.
w’ 3

oven cOnlycertaintypesofgitiss~glasslceramic$ @
earthenwareoroth~rglazedcontainersare
~S@~dawayfr~~ rang~whenopeningoven
door.Hotairorsteamtihicllescapescancause suitabloforQooktopservice;others
Waybreak
becauseofthesuddenchangeinternperatur~iSee *
bums to h8nds9faceandlqr?yesq (hesectiononSUrfa~e~Q~kingfor~~gg~~tj~~~f
~~~~’~heat ~~”QpQfiedfo~~co~t~inersin the oTo~in~~ige thepossibilityof burns?ignitionof
oven.Pressurecouldbuildup andthecontainer flammablema~~~jalstandstijJlag9,theh~~d~eOfa ~
:oMl~burst9causing,aninjury. co~tair)ershouldbe$ur~ledtowardthecent~rofIhe ~
‘~Keepovek?ek~tinob$$ructeda, rangewithoutextendingovern?~rbysurfaceun~ts.
,, . .
*K~@p
ov6nf:~d frofi ‘greasebuildup~, , -0A~ways ~~~n ~u~f@c@ u~~~ $0 o~fl b~for~
,<
-,. .‘refiovin~cookware. ‘,!
!- ..,,’ ,-
,,, .~1.. ,., .,>. *Keapan~yeonfoodsbeingfri~dat131OF
e~~j~e ov~~ s~~if ~~ ‘de~irid positionwhileoven~ ~ MEDIUM HIGH heats;
ii ~001. If’sh61v6sm-ustbe‘handled‘whenh~ttdOnot.
‘letp”oihplder’:eon~qcth’etitin~tinitsintheov?n. ~”,,~~To~v~idthep~s$ibiji~y
,~fa~ur~ ~r’eJeit~~c
.,...”- ,, shock9altiaystigcertainthatthecoqtro$sfor ,~
d-~fi~g j~t ‘L~~lf,tO$heShelfstop.i~a!; ,
‘e,~hvenience
inliftifig~eavjfoo~s.Itiialso a’ .‘ ‘ ‘ all‘stirf~ce,pnits,are.at’OEF.positionandall, ‘‘
precautionagainstbyrns~rotitouc~inghot- ‘ ~coilsarecoolb,eforeattemptil~gtoliftor remove
theunit.,, ~~~ :. ,.,’,,, ,
.surfacesofthedoor~rovenwalls.;., :.~-,, ~,.
,“ .,
,, 4‘D0ti9timmerseb-rsiak rem:6vahlesutiate ““”;~,
.When-
using co~kirng’or roasting”bagsinoven9 .units.DOn3tputt~emi~ adishwasher. -,
followthemanufacturer’sdirections;‘ ‘ ‘ ~
,, ,, 6~~efifla~i~g’
foods‘~~e’finderth~hOOd,turk’ .‘
oDo not useyour OVen
to drynewspa~ers~If’ .~thefanoff.The-fan,ifoperating,may spread
overheated,theycancatch-fire.~ ~ ,. ,- #-
t~efiamec ~‘“’ ‘~,“. ,,’. ,
SutiaceCookingUnits s~oO~sf~rfrji~gsfi~~~~beasd~yis-p6ssibie.
Frost on-frozen foodsor,tioistureon freshfoods ,e
*
=Use proper~ansize-Thi~
Gcan causehotfat tobubbleup and over sides
applianceis equippedwith different of pan.
~size surfaceunits. Selectcookware
having fiat bottomslargeenoughto cover the .use ~itt~efat for eff~~~iy~sh~llbwor deep-fat
frying.Fillingthe pan too full of fat“cancause
surface unitheatingelement.The use of undersized
cookware will exposeaportionof the heating spilloverswhenfood is added.
element to direct contactand mayresult in ignition oIfa~ornbinationofoi~sorfatswi~~beusedin
ofclothing.Properrelationshipofcookwareto frying, stir togetherbeforeheating,orasfatsmelt
burnerwillalsoimprov~efficiency. slowly.
●N’~ver leave surfaCeuni~ unattendedat high oAlways heat fat slowly, -andwatch as it heats.
,—
heatsettings.Roilovercausessmokingandgreasy ~UsedeePfatthermometerwhenever
possibleto
spilloversthatmaycatchonfire. preventoverheatingfatbeyondthesmokingpoint.
*Besuredfippans and vent arenotcovered
andareinplace,Theirabsenceduringcooking
coulddamagerangepartsandwiring. SAVETHESE ~
$~o~9tusea~~m~n~~
f~iitolinedrip pans or
anywhereintheovenexceptasdescribedinthis INSTRUCTIONS
book.Misusecouldresultinashock,firehazardor
damagetotherange. .
4

oven Cooting
E~RGY=SAmG T~
@
oPreheatovenonlywhenne~essary.Mostfoodswill
cooksatisfactorilywithoutpreheating,Ifyoufind
preheatingisnecessary,watchtheindicatorlight,
andputfoodin ovenpromp$lyaft~rthelightgoesout,
*Nways turnovenoffb~f~reremovingfood.
oDuringbaking,avoidfrequentdo~ropenings.Keap
dooropenasshortatimeaspossibleifitis opened.
oCookcompleteovenmealsinsteadofjust onefood
item.Potatoes,~thervegetables,andsornqdesserts
willcooktogetherwithamain-dishcasserole,meat
loaf,chickenorroast.Choosefoodsthatcookatthe
sametemperatureand,inapproximatelyfie same
amountoftime.
●Useresidualheatin theovenwheneverpossibleto
finishcookingcasseroles,ovenmeals,etc,Alsoadd
rollsorprecookeddessertstoaw- oven.using
residualheatto warmthem. -
surface
cooking
*Usecookwareof medium-weightaluminum,with
tight-fittingcovers,andflatbottomswhichcompletely
coverthehea~dportionofthesul~aceunit,
~Cookfreshvegetableswithaminimumamountof
waterin acov~redpan,
*Watchfoodswhenbringingthemquicklytocooking
temperaturesathighheat,Whenfoodreachescooking
temperature,reduceheatimmediatelytolowestsetting
thatwillkeepitcookiqg.
QUser~sidualheatwithsurfacecookingwhenever
possible.Forexmpl~, whencookingeggsintheshell,
bringwaterandeggstoboil,thenturntoOFFposition
andcovercookwarewithlidtocompletethecooking,
~Whenboilingwaterforteaorcoffee,heatonly
amountneeded.Itisnoteconomicaltoboila
containerfuHofwaterforoneortwocups.
1
I

-..
(NOTE:Notalldoorshavewindows.)
,. I
W532GR
m632GR

Explain6d
Fea~re bdex (Notallmodelshaveallfeatures.) on page
..— —
1StorageDrawer(on.somemodels) 24,25
2Anti-TipLabel —
3Anti-TipDevice(SeeInstallationIns~ction$.) I3,27,29
4BakeUnit(Maybeliftedgentlyforwipingovenfloor.) 25
-
5BroilUnit 25
6Modeland~erialNumberLocation 2
(behindtie rangedoororbehindthestoragedrawer)
7SurfaceUnitControls‘>8
,“
8“ON”IndicatorLight/LightsforSurfaceUnits 8
9OvenSetControl ~~13
10 AutomaticOvenTimer,ClockandMinuteTimer 12
(onsomemodels)
11 SurfaceUnits,DripPans 22,25
12 OvenTernpControl 13 .
13 OvenCyclingLight 13
1’
14 OvenVent(Locatedunderrightremsurfaceunit.) 23, “
15 Lift-UpCooktop(onsomemodels) 22
16 OvenInteriorLight(onsomemodels) 14,24
(Comesonautomaticallywhendooris opened.)
17 OvenShelfSupports 1“ 14
18 OvenShelf(numbermayvary) 14,25
19 OvenLightSwitch(onmodelswithovenwindow) 14
20 BroilerPanand Rack(onsomemodels) 25 ‘
I
.

SnACE COOaG
s&SurfacecookingGuide.
Atboth0~ and~thecontrol“clicks.”Youmayhearslight“clicking”
soundsduringcooking,indicatingtie controliskeepingtheunitattheheat o
levelyouset. .@
Howtoset the controIs
,+ ~“
‘~g::::. Besureyouturnco~~troltoOW whenyoufinj$h
cocking,Thesurf~ceunitindi~~~rlightwillglQw
whenANYheatsettingonanysurfaceunitison,
setting youwwt,
~—Used tobegincooking
or tobringwatertoaboil.
Reduceheatsettingafterwaterboils.
mD~ HIGfi-(Seting halfwaybetween~~d
MED)Maintainsafastboilonlargeamountsoffood.
MED-Saute andbrown;keepsfood-atamediumor
simmer.
~D~ LOW—(SettinghalfwaybetweenMED
andLO) Cooktier startingatHI; cookswithlittle
waterin coveredpan.
LO—Usedforlong,slowcooking(simmering)to
tenderizeanddevelopflavors.Usethissettingtomelt
butterandchocolateor tokeepfoodswarm.
NOTE:SurfaceIndicatorLightmayglowbetween
LOandOFFbutthereisnopowertothesurfaceunits.
MEDIUM MEDIUM
Low HIGH
WokCooking
Werecommendthatyouuseordyaflat-bottomwok.
Theyare availableatyourlocalretailstore
Donotusewoksthathavesupportrings.Use ofthese
typeof woks,withorwithouttheringin place,canbe
dangerous.Placingtheringoverthesurfaceunitwill
causeabuild-upofheatthatwilldamagetheporcelain
cooktop.Donottry to use suchwokswithoutthering.
Youcouldbe seriouslyburnedif thewoktippedover.
8

~Om cmmG m
~a~~~ngs~~~ldbedoneonsufiace
ufits onlY. HOWEVER,DC)NOTUSELARGEDIAMETER
Potsthatextendbeyondoneinchofsurfaceunit’s CANNERSOROTHERLARGEDIAMETER
drippanarenotrecommendedformostsurfacecooking. POTSFORFRYINGORBOILINGFOODSOTHER
However,whencanningwithwater-bathorpressure THANWATER.Mostsyruporsaucemixtures—
canner,larger-diameterpotsmaybeused.Thisis andalltypesoffrying-cook at temperaturesmuch
becauseboilingwatertemperatures(evenunder higherthanboilingwater.Suchtemperaturescould
pressure)arenotharmfultocooktopsurfaces eventuallyharmcooktopsurfacessurrounding
surroundingthesufidceunits, surfaceupits,
ObservetheFollowingPointsinCanning
I. Besurethecannerfitsoverthec~n~~rofthe ,3.Whencanning,userecipesandproceduresfrom
surfaceunit.If yourrangeoritslocationdoesnot reputablesources.Reliablerecipesandproceduresar~
allowthecannertobecenteredonthesurfaceunit, availablefromthemanufacturerofyourcanner;
usesmallerdiameterpotsforgoodcanningresults. manufacturersof glassjars forcanning,suchasBall
2,Forbestresultsusecannerswithflatbottoms. andKerr;andtheUnitedStatesDepartmentof
Cannerswithflangedorrippledbottoms(oftenfound AgricultureExtensionService.
inenamelware)dbn’tmakegood contactwith the ,’ 4.Rememberthatcanningis aprocessthatgenerates
surfaceunitandtakealong timeto boilwater. largeamountsofsteam,Toavoidburnsfromsteamo
n
heat,be carefulwhencanning.
NOTE: If yourhousehaslowvoltage,cannifigmay
takelongerthanexpected,eventhoughdirections
havebeencarefullyfollowed,Theprocesstimewill
Fiat-bottomcannersarerecommended. beshortenedby: ,
(1) usingapressurecanner,and
(2)startingwithHOTtapwaterforfastestheatingof
elargequantitiesof water.
—
..-
.—

CookwareTips
1.Use medium-orheavy-weightcQokware.
Aluminumcookwarec~nductsheatfasterthanother
metals.Cast-ironandcoatedcast-ironcookwareare
slowtoabsorbheat,butgenerallycooksevenlyatlow
ormediumheatsettings,Steelpansmaycook
unevenlyifnotcombinedwi~hothermetals.
Food
Cereal
Cornmeal,grits,
oatmeal
Cocoa
Coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Poached
Scrambledoromele
Fruits
Meats
Braised:Potroastso:
beef,lambor veal;
porkchopsandsteti
Pan-fried:Tender
chops;thinsteaksup
to 3/4-inch;minute
steaks;hamburgers;
franksandsausage;
thinfishfillets
10
Cookware
Covered ‘
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
~overed
;aucepan
~overed
lkillet
Fncovered
killet
DirectionsandSettings
toStartCaokin~
..
HI,Incoveredpanbring
watertoboilbeforeadding
cereal.
HI,Stirtogetherwateror
milkandcocoaingredients.
Bringjust toaboil.
7.
~, Atfirstperk,switch
heattoLO.
HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.
MED~ HIGH.Meltbutte
addeggsandcoverskillet.
~. M-eltbutter.
HI.Incoveredpanbring
waterto aboil.
HI.Heatbutteruntil
lightgoldenincolor.
HI,In coveredpanbring
fruitandwatertoboil.
HI.Meltfat,thenadd
meat.SwitchtoMEDIUM
HIGHto brownmeat.Add
waterorother liquid.
HI.Preheatskillet,then
yease lightly.
2.Toconservethemostcookingenergy,pansshould
beflatonthebottom,havestraightsidesandtight e
fittinglids.MatchthesizeofthesaucepanIOthesize
ofth; surfaceunit,
MEDIUMLOWorLO,then
addcereal,Finishtiming
accordingtopackagedir~ctions,
—
MED,tocook1or2minutes
tocompletelyblend
ingredients,
LOtomaintaingentle
butsteadyperk.
. .
LO.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
ContinuecookingatMEDIUM
HIGHuntilwhitesarejustset,
about3to5moreminutes.
LO,thenaddeggs.When
bottomsofeggshavejust
set,carefullyturnoverto
cookotherside.
LO.Carefullyaddeggs.
Cookuncoveredabout5
minutesatMEDIUMHIGH.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
LO.Stiroccasionallyand
checkforsticking.
LO.Simmeruntilforktender.
MED~M HIGHorMED.
Brownandcooktodesired
doneness,turningoveras
needed.
c9mmt?nh
Cerealsbubbleandexpand
astheycook;uselargeenough
saucepantopreventboilovert
Milkboilsoverrapidly.
WatchaS
boilingpointapproaches,
Percolate8to 10minutesfor
8CUOS.lessforfewerCUDS.
., .
Ifyoudonotcoverskillet,b&te’
~ggswithfattocooktopsevenly. e
Removecookedeggswithslotted
spoonorpancaketurner. *
Eggscontinueto setslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Freshfruit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,
allowmorecookingtime.
Meatcanbeseasonedandfloured
beforeit isbrowned,if desired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuice or
meatbroth.
Timing:Steaks1to2inches:1to
2hours.BeefStew:2to3hours.
PotRoast:2%to 4hours.
Panfryingisbestforthinsteaks
andchops.Ifrareis desired,
preheatskilletbeforeaddingmeat+
I

3.DeepFatFrying,Donotoverfillcookwarewithfat
thatmayspilloverwhenaddingfood.Frostyfoods
bubblevigorously.Watchfoodsfryingathigh
temperatures.Keeprangeandhoodcleanfrom
accumulatedgrease.
FOod Cookware
Meats
FriedChicken Covered
skillet
Pan-friedbacon Uncovered
Skillet
Sauteed:Lesstender .;ov::;d
thinsteaks(chuck, “
round,etc.);liver;“I
thickorwholefish.
Simmeredorstewed Covered
meat;chicken; DutchOven,
cornedbeet smoked Kettleor
pork;stewingbeefi Large
tongue;etc. Saucepan
Pancakesor Skilletor
Frenchtoast Griddle
Pasta
Noodlesorspaghetti Large
Covered
KettleorPot
PressureCooking Pressure
Cookeror
Canner
I
Puddings,Sauces,
Candies,Frostings
Vegetables
Fresh
Frozen
Sauteed:Onions;
greenpeppers;
mushrooms;celery;etc,
Mce andGrits
IUncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Hi.Meltfat.Switchto
MEDitJMHIGHtobrown
chicken,
HI,Incoldskillet,arrange
baconslices.Cookjustuntil
startingtosizzle.
HI.Meltfat,SwitchtoMBD
tobrownslowly,
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming,
MEDIUMLOW,.Allow10to 15
minutesto meltthrough.Stirto
smooth.
MEDIUMHIGH.Heatskillet
8to 10minutes.Greaselightly.
HI.Incoveredkettle,bring
saltedwaterto aboil,uncover
andaddpastaslowlysoboiling
doesnotstop.
HI.Heatuntilfirstjiggle
isheard.
.
.
HI.Bringjust to boil.
HI.Measure1/2to 1inch
waterin saucepan.Addsalt
andpreparedvegetable.
Incoveredsaucepanbring
toboil.
HI.Measurewaterandsalt
asabove,Addfrozenblock
of vegetable.Incovered
saucepanbringtoboil.
HI.Inskillet,meltfat.
HI.Bringsaltedwatertoaboil.
Right
~NOTOVER1“
DirectionsmadSettingsto
CompleteCooking
Lo, Coverskilletandcook
untiltend~r.Uncoverlast
fewminutes.
MEDIUM~GHt Cook,turning
overas needed.
LO.Coverandcook
untiltender.
LO.Cookuntilforktender.
(Watershouldboilslowly.)
Forverylargeamounts,
mediumheatmaybeneeded.
Usesmallsurfaceunit.
Cook2to3minutesperside.
MED~M HIGH.Cook
uncovereduntiltender.Forlarge
amounts,HImaybe needed
tokeepwateratrollingboil
throughoutentirecookingtime.
MEDIUMHIGHforfoods
cooking10minutesorless.
MEDforfoodsover 10minutes.
LO.Tofinishcooking.
MED.Cook1pound10to 30
ormoreminutes,depending
~ntendernessofvegetable.
LO.Cookaccordingto time
]npackage.
WED.Addvegetable.
~ookuntildesired
.endernessisreached.
MEDIUMLOW,Coverand
:ookaccordingtotime.
Forcrisp,dlychicken,cover
onlyafterswitchingtoLO
for10rnjnu~es,Uncoverand
cook,Wining
miQdly
for10M20minum.
Amoreattention-freemethod
istostartandcookatMED,
Meatmaybebreadedor
marinatedinsaucebefore
frying.
Addsaltorotherseasoning
beforecookingif meathas
notbeensmokedor
otherwisecured.
Whenmeltingmarshmallows,
addmilkorwater.
Thickbattertakesslightly
longertime.Turnover
pancakeswhenbubbles
iise tosurface.
Uselargeenoughkettleto
preventboilover.Pasta
doublesin sizewhencooked.
Cookershouldjiggle2to 3
timesperminute.
Stirfrequentlytoprevent
sticking.
Uncoveredpanrequiresmore
waterandlongertime.
Breakupor stirasneeded
whilecooking. .
Turnoverorstirvegetableas
necessaryforevenbrowning.
Riceandgritstripleinvolume
aftertooting.Timeat
MEDIUMLOW.Rice:1cup
riceand2cupswaterfor25
minutes,Grits:1cupgritsand
4cupswaterfor40minutes.

AUTOW~C HRAm CLOCK
(onsomemodels)
Theautomatictimerandclockserveseveralpurposes.Followthedirections o
fortheClockandTmerthatapply@yourmodel. e
Minutemmer
TheMinuteTimerhasbeen
combinedwithther~ge ~lo~k~,
Useit totimeallyourprecise
cookingoperations,You’11
recognizetheMinuteTim@rasthe
(onsomemodels) pointer,whichis diflerentin color
andshapethantheclockhands,
To set the clock +
*doe ,,-, ~~
Tosettheclock,pushthetiob in
and.turntheclockhandsto the
ToSetthe MinuteTimer
TosettheMinuteTimer,turnthe
centerknob,withoutpushingIn?
untilpojnterre~hes numberof
minulesyouwishto time.
(Minuteswemarked,Upto~~,in
thecenterringonthe~lock.)At
theendofthesettires,abuzzer
soundsto tellyoutimeisUP,
~rn bob, withoutp~shingin,
untilpointerreachesOFFand
buzzerstops.
QuestionsandAnswers
Q. Musttheclockbeseton
correcttimeofdaywhenIwish
tousetheAutomaticTimer
forbaking?
A.Yes,ifyouwishto setthe
DELAYST~T (onsomemodels)
orSTOPTIMEdialsto turnonand
offat settimesduringtimed
functions.
Q. Should Ichangetheclock
whileI’mTimeCookihgin
Q.CanIusethe~~nute Timer
duringovencooking?
A.TheMinuteTimercanbeused
duringanycookingfunction.The
AutomaticTimers(DELAY
STARTandSTOPTIMEdials)
areusedwithTIMEDBAKE
functiononly
theoven?
A.Theclockshouldnotbe
changedd~ng anyprogramthat
usesthe oventimer.Youmust
eitherstopthoseprogramsor wait
untiltheyarefinishedbefore
changingtime.
USmG YOUROVEN
BeforeUsingYourOven
1.Lookatthecontrols.Besureyouunderstandhow 3. Readoverinformationandtipsthatfollow.
to set themproperly.Readoverthedirectionsfor the 4. Keepthisbookhandyso youcanreferto it,
AutomaticOvenTimersoyou understanditsuse with
thecontrols. especiallyduringtheFirstweeksof usingyour
newrange.
2. Checkoveninterior.Lookat theshelves.Takea
practicerun atremovingandreplacingthemproperly,
togivesure,sturdysupport.
12 “

(knobappearancemayvary)
Somemodelshave1ovencontrol TheOven~ycllngLightglows
kna&OVEN TEMROthermodels untiltheovenreachesyour
have2controlknobs-OVEN selectedtempev~ture,thengoes
TEMPandOVENSET,TheOVEN Qff andonwiththeovenunit(s)
SETknobbassettingsforBAKE,
~MED BAKE,BRQ~, andOFF.
OVENTEMPmaint~insthe
temper~tureyouset,fromWARM
(150°F,)toBROIL(550°F,).
duringcoo~ng.
PREHEATINGtheoven,evento
hight~mperatures~ttings,is
speedy,rarelymorethanabout10
binutes.Preheattheovenonly
whennecessary,
Mostfoodswill
cooksatisfactorilywithout
preheating,If youfindpreheating
isnecessary,keepaneyeonthe
indicatorlight~d putfoodinthe
ovenpromptlyafterlightgoesout,
AdjustingOvenThemostit
IFrontofOvenTempKnob
(onsomemodels)
OVENTEMP
@
OFF\
sE-
%&
%@
mm
FrontofOvenTempKnob
(onsomemodels)
(knobappearancemayVW)
Usethetimegiveninyourrecipewhenusingthe
ovenforthefwsttime.Oventhermostats,in time,may
“drift”fromthefactorysettinganddifferencesin
timingbetweenanoldandanewovenof5to 10
minutesarenotunusual.Yourovenhasbeenset
correctlyat thefactoryandis morelikelyto be
accuratethantheovenwhichitreplaced.However,if
you findthatyourfoodsconsistentlybrowntoolittle
ortoo much,youmaymakeasimpleadjustmentin
thethermostat(OvenTemp)knob.
BackofOvenTempKnob
(onsomemodels) BackofOvenTempKnob (onsomemodels)
TCDadjustthethermostatknob:
1.PulltheOvenTempknobofftheshaft,lookatthe
backoftheknobandnotethecurrentsettingbefore
makinganyadjustments.
2.Loosenbothscrewsonthebackoftheknob.
3.Toincreasetheoventemperature,movethe
pointeronenotchtowardthewords“MAKE
HO~ER.” Todecreasetheoventemperature,turn
thepointeronenotchtowardthewords“MAKE
COOLER.”Eachnotchchangesthetemperatureby
10degreesFahrenheit.
4.Tightenthescrews.
5.Replacetheknob,matchingtheflat areaof the
knobto theshaft.

usmG Yom Owrd
(continued)
Oven IntetiorShelves
Theshelvesaredesignedwithst~p-~ockstsothat
whenplacedcorrectlyontheshelfsupports,theywill
stopbeforecomingcompletelyoutfromtheoven,and
willnottiltwhenremovingfoodfromorplacingfood
onthem. TO REMOVE
THE SHELVES
fromtheovenpull
theshelftoward
you,tiltfrontend
upwardandpull
theshelfout.
TOREPI.ACE3placetheshelfonshelfsupportwith
stop-locks(curvedextensionofshelf)facingupand @
towardthere~ oftheoven,Tiltupfrontandpush
shelftowardthebackoftheovenuntilit goespast
“stop”ontheovenwall,Thenlowerthefrontof the
shelfandpushitallthewayback,
Theovenhasfoul’
shelfsuppofismarked
A(bottom),B,Cand
D(top).Shelf
positionsforcooking
foodaresuggestedon
Baking,Roastingand
Broilingpages,
,,)
~v~~ ~ight (onsomemodels)
Thelightcomesonautomaticallywhenthedooris
opened.Onmodelswithovenwindow,useswitchto
turnlightonandoffwhendooris closed.Theswitch
is locatedonthefrontofthedooronsomemodels.
On othermodels,you’llfindit onthecontrolpanel.
~AmG
Whencookingafoodforthefiisttimeinyournew unusual.Youmaybe inclinedtothinkthatthenew
oven,use timegivenonrecipesas aguide.Oven ovenis notperformingcorrectly.However,yournew
thermostats,overaperiodof years,may“drift”from ovenhasbeensetcorrectlyatthefactoryandis more
thefactorysettingand adifferencein timingbetween likelyto beaccuratethantheovenitreplaced.
an old andanewovenof5to 10minutesisnot
How toSetYourRangeforBating
Step1: Placefoodin oven,being Step3: Checkfoodfordonenessat
certainto leaveabout1inchof minimumtimeonrecipe.Cook
spacebetweenpansandwallsof longerif necessary.Switchoffheat
ovenfor goodcirculationof heat. andremovefoods.
Closeovendoor.Duringbaking,
avoidfrequentdooropeningsto
preventundesirableresults.
(knobappearancemayVNY)
~te~ 2: TurnOVENSETknob(on
somemodels)to BAKEand
OVENTEMPknobto temperature
youdesire.

(onsomemodels)
aTheautomaticoventimercontrolsaredesignedtoturntheovenonoroff
automaticallyatspecifictimesthatyouset.(UseTIMEDBA~ onthe
a.
OVENSETknob.)
NOTE: Beforebeginning,make Clock
surethehandsoftherangeclock s~o~11~~LI~m~$7A~T
\lllllt
showthecorrecttimeofday. \~~121~(, ,,.\”\$“/4$,
><
T
;9 1: ;9 @34
Tostartcookingimmediatelyand “/ ,:
,?7 ‘/
“’//,,,,J’ G\\\’
“~lll,[li~
turnoffautomatically,youmust PustiTQWRN
turntheOVENSET-knobto
T~ED BAKE.Remember,foods Step 1:Tos~tStopTime,pushin
continuecookingafterthecontrols knobonSTOPT~E dialandturn
areoffbecausetheovenretains pointertotimeyouwantovento
heat,foralong time,if theoven turnoff,forextiple 6:00.The
dooris notopened. .DELAYSTARTdialshouldbeat
thesamepositionasthetimeof
How toSet DelayStartandStop
DelayStartandStopis settingthe
oventimertoturntie ovenonand
offautomaticallyatalatertime
thanthepresenttimeofday.You
mustusetheTIMEDBAKEsetting.
Clock
Step1: Tosetstarttime,pushin
knobon DELAYSTARTdialand
turnpointerto timeyouwantoven
totum on,forexample3:30.
PUSHTONRN -u
Step 2: TosetStopTime,pushin
knobon STOPTIMEdialandturn
pointerto timeyouwantovento
turnoff,forexample6:00.This
meansyourrecip; calledfortwo
andone-halfhoursof bakingtime.
Foodsthatarehighlyperishable,
suchasmilk,eggs,fish,stuffings,
poul~ andporkshouldnotbe
allowedto sitoutfor morethan
onehourbeforeor aftercooking.
Roomtemperaturepromotesthe
growthofhtil bacteria.
NOTE:Be surethatovenlightis
off becauseheatfromthebulbwill
speedharmfulbacteriagrowth.
NOTE: Timeon STOPTIMEdial
mustbe laterthantimeshownon
rangeclockandDELAYSTART
dial.
~~
St@p2:TurnOVENSETknobto
TIMEDBAK.E.TurnOVEN
TEMPknobto oventemperature,
forexample250°F,Theovenwill
startimmediatelyandwillstopat
thetitie youhave‘set,
Step3: fim OVENSETknobto
TIMEDBAKE.TurnOVENTEMP
knobto 250°F.or recommended
ternper~~re.
Placefoodin oven,closethedoor
andautomaticallytheovenwillbe
turnedon andoffatthetimesyou
haveset.Whencookingis
completed,turnOVENSETto
OFFandremovefoodfromoven.
OVENINDICATORLIGHT(S)at
TIMEDBAKEsettingmaywork
differentlythantheydo atBAKE
setting.Carefullyrecheckthesteps
givenabove.If alloperationsare
doneas explained,ovenwill
I
operateasit should.
—

desired.Rapidbrowningofsomefoodscanbe
achievedbypreheatingcast-ironcookware.
1. Aluminumpans conductheatquickly.Formost
conventionalbaking,light,shinyfinishesgenerally
givebestresuhsbecausetheyhelpprevent
overbrowning,Forbestbrowningresults,we
recommenddullbottomsurfacesforcakepansand
pieplates.
2.Darkornon-shinyfinishesandglasscookware
~enerallvabsorbheat,w~ch mayresultin dry,crisp
3.Preheatingtheovenisnotalwaysnecessary,
especiallyforfoodswhichcooklongerthan30to40 a
minutes.ForfoodswithshortQookiugtimes,
preheatinggivesbestappearanceandcrispness.
Althoughpreheatingisnotnecessarywithmeats,itis
preferredforbaked~oods,
posfibletopreventunevenheatingandto saveenergy.
Cookware Time,
Minut?s
Food
Bread
Biscuits(1/2in.thic~ B; c400°-4750
A,B 350°-400”
400°-4500
:‘350°
A, B400°-4250
ShinyCookieSheet 15-20
20-30
20-40
45-55
20-30
45-60
~5-60
45-60
10-25
20-30
Caiined,refrigerawdbiscuitstake2to
4minuteslesstime.
ShinyMetalPanwith
satin-finishbottom
Cast-IronorGlassPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPan’~
Coffeecake
Cornbreadormuffins
Gingerbread
MuffIns I.,
Preheatcast-ironpanforcrispcrust.
Decreaseabout5minutesformuffin
mix,orbakeat450”F.for25minutes,
thenat350°F.for10to 15minutes.
Darkmetalorglassgivesdeepest
browning, ~
B375°
B350°-3750
A,B375°-4250
DeepGlassorCast-IronCups
MetalorGlassLoafPan
MetalorGlassLoafPan
Popovers
Quickloafbread
Yeastbread(2loaves)
375°-4250
2;; 350°-3750
ShinyC)blongorMuffinPan
ShinyOblongorMuffinPan
Aluminum~be Pan
MetalJellyRollPan
MetalorCeramicPan
Plainrolls
Sweetrolls
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
Cakes
30-55
10-15
45-60
A325°-3750
375°-4000
:325°-3500”
Two-piecepanisconvenient.
Linepanwithwaxedpaper. ,*
45-65
20-25
2-4hrS.
20-35
40-60
25-35
10-20
6-12
7-12
MetalorCeramicPan
ShinyMetalMuffinPan
l~etalor GlassLoaforTubePan
A,B325°-3500
350°-3750
ABB 275°-3000
B350°-3750
B350°
E3undtcakes
Cupcakes
Fruitcakes Paperlinersproducemoistercrusts.
Use300°F.andShelfBforsmallor
individualcakes.
Ifbakingfourlayers,useShelvesBandD.
ShinyMetalPanwith
satin-finishbottom
MetalorGlassLoafPan
Layer
Loaf
Cookies
Brownies .
Drop 325°-3500
350°-4000 Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.25°F.
to50”F.formorebrowning.
MetalorGlassPan
CookieSheet
CookieSheet
CookieSheet B,C
B,C400°-4250 375°-400”
Refrigerator
Rolledorsliced
Frui@,
OtherDesserts
Bakedapples
Custard 4,B, C350°-4000
B300°-3500 30-60
30-60
50-90
GlassorMetalPan
GlassCustardCupsorCasserole
(setinpanof hotwater)
GlassCustardCupsorCasserole
Reducetemp.to300°F.forlarge
custard.
Cookbreadorricepuddingwith
custardbase80to90minutes.
BI325°
Puddings,Rice
andCustard I
Pies
Frozen
Meringue 45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
A!B I400°-4250
325°-3500 Largepiesuse400”F.andmoretime.
Toquicklybrownmeringue,use400”F.
for8to 10minutes.
Custardfillingsrequirelower
FoilPanonCookieSheet
Spreadtocrustedges L
A,B400°-4250
400°-4250
E450°
Glassor Satin-finishMetalPan
GlassorSatin-finishMetalPan
Glassor Satin-finishMetalPan
Onecrust
Wo crusts
Pastryshell temperatureandlongertime.
Increasetimeforlargeramount
or size.
Miscellaneous I
Bakedpot~toes
Scallopeddishes
Souffles
i, B, C
i, B,C
B
325°-4000
325°-3750
300°-3500
SetonC)venShelf
SlassorMetal Pan
GlassPan
16

RoAsmG
Roastingiscookingbydryheat.Tendermeator
ooult.rvcanberoasteduncoveredinyouroven. OVEN SET OVENTEMP
Roastingtemperatures,whichshouldbs lowand I
steady,~eep~patteringtoaminimum.men roasting,
itisnotnecessarytosear,baste,coveroraddwaterto
yourmeat.
Roastingisreallyabakingprocedureusedformeats.
Therefore,ovencontrolsaresettoBAKEor~MED
BA~. (Youmayhearaslightclickingsound,
indicatingtheovenis workingproperly,)Roastingis (Itnobappemancemayvary)
easy;justfollowthesesteps:
0
‘/ Step1:Check
>//
<weightofmeat,
k. andplace,fpt-
side-up,on
roastingrackin a
shallowpan.
g~ (Broilerpanwith
*rackis agood
panfor this.)
Linebroilerpanwithaluminumfoilwhenusingpan
formarinating,cookingwithfruits,cookingheavily
curedmeats,orforbastingfooddurhigcooking.
Avoidspillingthesematerialsonovenlinerordoor.
Step2:Positionin ovenonshelfinAorBposition.
Nopreheatingis necessary.
FrozenRoss@
—
Step3:TMrn
OVENSET(on
somemodels)to
BAKEandOVEN
TEMPto 325”F.
Smallpoultrymay
becookedat
375°F,forbest
browning,
Sten4%Mostmeatscontinuetocookslightlywhile
st~~ding,afterbeingre~movpdfromthe~ve~.
Sandingtimerecommendedforroastsis 10to20
m.inute~,Thisallowsroaststofim upandmakes
themeasierto carve,Internaltemperaturewiurise
about5°to 10°F,;to compensatefortemperaturerise,
if desired,removeroastfromovensooner(at5°to
10QF.lessthant~mperatureintheguide).
NOTE:YohmaywishtouseT~D BA~, a~
describedin ~e-Howto TimeBakesectionof this
.book,toturnovenon andoffautomatically. ‘
Rememberthatfoodwillcontinueto cbokinthehot
ovenandtherefores,houldberemovedwhenthe
desiredinternaltemperaturehasbeenreached.
.Frozenroastsofbeef,pork,lamb,etc.,canbe started ~Thawmostfrozenpoultrybeforeroastingto ensure
withoutthawing,butallow10to25minutesper evendoneness.Somecommercialfrozenpoultrycan
poundadditionaltime(10minutesperpoundfor becookedsuccessfullywithoutthawing.Follow
roastsunder5pounds,moretimeforlargerroasts). directionsgivenonpackagelabel.
I
w
Q.DoIneedtopreheatmyoveneachtimeIcooka~
roastorpoultry? g
A.It is unnecessaryto preheatyouroven, *
Q. Whenbuyingaroast,arethereanyspecialtips E“
thatwouldhelpmecookit moreevenly? m
A. Yes.Buyaroastas evenin thicknessaspossible,
or buyrolledroasts.
QuestionsandAnswers
Q.Is it necessarytocheckfordonenesswitha
meatthermometer?
A. Checkingthefinishedinternaltemperatureatthe
completionofcookingtimeisrecommended.
TemperaturesareshowninRoastingGuideon
oppositepage.Forroastsover8Ibs.,cookedat 300°F.
withreducedtime,checkwiththermometerathalf-
hc)urintervalsafterhalfthetimehaspassed.
..-.—
Q.Whyismyroastcrumblingwhen”Itrytocarveit? Q. CanIsealthesidesof myfoil“tents’when
A, Roastsare easierto sliceif allowedto cool 10to roastingaturkey?
20 minutesafterremovingfromoven.Be suretocut A. Sealingthefoilwill steamthemeat.Leavingit
e
acrossthegrainof themeat. unsealedWowstheairto circulateandbrownthemeat.

RoAsmG GmE
1.PositionovenshelfatBforsmall-sizeroasts[3to 4.Standingtimerecommendedforro?stsis 10to
7Ibs.)andatAforlager roasts. 20min~ites,Thisallowsroaststo firmupandmakes
2.Placemeatfat-sideup,orpoul~ breast-sideup,on themeasiertoCme$Internalternperatu;ewillrise
broilerpanorothershallowpanwithtrivat.Donot about5°to 10°F.;to compensateforkmperatwe
cover.Donotstuffpoul~ untiljustbeforeroasting, increase,ifdesired}removetheroastfromovensooner
Usemeatthermometerformoreaccuratedoneness, (at5° to 100F,lessthantemperatureinthisguide),
(Donotplacethermometerin stufing,) ~.FrozenroastscanbeconventionallyroastedbY
—.
3.Removefatanddrippingsasnecessary.Baste
asdesired.
Mwt
Tendercutsofbeefirib,highquality
sirlointip,rumportopround*,
Lamblegorbone-inshoulder* ‘
1.)
Vealshoulder,legorloin*
Porkloin,riborshoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5to 10minutesper
poundtotimesgivenabove.
Poultry
ChickenorDuck
Chickenpieces
Turkey
C)ven
Temperat.urt
>!
325°
325°
325°
325°
325°
325°.
325°
350°
325°
adding10to25minutesperpoundrnbretimethan
giveninguideforrefrigeratedroasts,(10minutesp~r
poundforroastsunder5pounds.)Defrostpoultry
beforeroasting,
Rare:‘
Medium:
We]}Done:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateRQflstingTime
inMinutesperPound
3to 5lhs. 6tO 8lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
[10minutesperpound(anyweight)
Under10lbs. ~~tO 15lbs.
20-30 17-20
3to5Ibs. Over5lbs.
35-40,, 30-35
35-40
10to 15lbs. Over15lbs.
20-25 15-20
Temperature‘F,
.—
130Q-140”
150”-160°
17Q”-185P
130”-140°
150°-1600
170°-185°
~170°-1800
70°-1800
25°-1300
170°
185°-1900
185°-1900
In thigh:
185°-1900

—
_.—
BRommG
—
Broilingiscookingfoodbyintenseradiantheatfrom
theupperunitintheoven.Mostfishandtendercuts
ofmeatcanbebroiled,Followthesestepstokeep
spatteringandsmokingto aminimum.
Step 1: Ifmeathasfatorgristlenearedge,cutvertical
slashesthroughbothabout2“apart,Ifdesired,fatmay
betrimmed,leavinglayerabout1/8”thick.
StepI2: Placemeatonbroilerrackinbroilerpan,
Alwaysuseracksofatdripsintobroilerpan;
otherwisejuicesmaybecomehotenoughtocatchfire.
Step5:TurnOVENSET(onsomemodels)and
OVENTEMPknobstoBROIL.Preheatinguni~is
notnecessary.(SeenotesinBroilingGuide,)
Step6:~rn foodonlyonceduringbroiling,Time
foodsforfirstsideperBroilingGuide.
Turnfood,thenusetimesgivenforsecondsideasa
guideto preferreddoneness.(Wheretwothicknesses
andtimesaregiventogether,Nsefirsttimesgiy~nfor
thinnestfood,)
Sten7:Whenfinishedbroiling,turnOVENSET(on
Step3: Positionshelfonrecommended’shelfposition sol~emodels)andtheOVEN~EMPknobto OFF
as suggestedinBroilingGuide.Mostbroilingis done (dependingonyourmodel).Servefood;’~rnediate]y,
onCposition,butifyourrangeisconnectedto208 leavingthebroilerpanandrackoutsideoventoCOQI
Volts,youmaywishtouseahigherposition. duringtieal foreasiestcleaning,
Step4: Leave
dooropentobroil
stopposition.The
doorstaysopenby ~
itself,yetthe
properternpera~re
ismaintainedin
theoven.
UseofAluminumFoil 18
Youcanusealuminumfoiltolineyourbroilerpanandbroilerrack.
However,youmustmoldthefoiltightlyto therackandcutslitsin itjust
liketherack.
Withoutthe slits,thefoilwillpreventfatandmeatjuicesfromdrainingto
thebroilerpan.Thejuicescouldbecomehotenoughto catchonfire.If you
do notcuttheslits,youarefrying,notbroiling.
I
(co}ztii~ued)~extpage) I
I
I

(continued)
Questiom&Amwers
Q.Whenbroiling,~Sit ~~c~ss8rY~0~lW~Y~usea
rackinthepan?
A.Yes.Usingtheracksuspendsthemeatoverthe
pan,Asthemeatcooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juicesareprotectedbythe
rackandstaycooler,thuspreventingexcessivespatter
andsmoking.
Q. ShouldIsaltthemeatbeforebroiling?
A.No.Saltdrawsoutthejuicesandall~wsthemto
evaporate.Alwayssaltaftercooking.mm meatwith
tongs;piercingmeatwithaforkallowsjuicesto
escape.Whenbroilingpoultryorfish,brusheachside
oftenwithbutter. ‘,
Q.Whyaremymeatinotturningoutasbrownas
theyshould? e
__
A,In someareas,thepower(voltage)totheoven
maybelow,Inthesecases,preheatthebroilunitfor
10minutesbeforeplacingbroilerpanwithfoodin
oven,check toseeifyou?reusingtherecommended
shelfposition.Broilforlongestperiodof time
indicatedintheBroilingGuide.Turnfoodonly
onced~riugbroiling,
Q, DoIneed,togreasemybroilerracktopre~~n$
meatfromsticking?
A,No,Thebroilerrackisdesignedtoreflectbroiler
heat,thuskeepingthesurfpcecoolenoughto prevent
meatfromstickipgto thesurfpce,However,spraying
thebroil~rracklightlywithavegetablecookingspray
beforecookingwillmakecleanupeasier.
20