Hotpoint RB525 Installation guide

Aluminum Foil 4, 15–17
Anti-Tip Device 3, 20, 26, 30
Appliance Registration 2
Care and Cleaning 20–25
Clock 11
Consumer Services 35
Important Phone Numbers 35
Features 6, 7
Installation Instructions 26–30
Leveling 30
Model & Serial Numbers 2
Oven 12–19
Baking 13–15
Broiling 18, 19
Continuous Cleaning 24
Lift-Off Door 18, 23
Light; Replacement 12, 22
Preheating 13, 19
Roasting 16, 17
Shelves 4, 12, 13, 16, 18, 22
Storage Drawer 25
Oven Vent 25
Problem Solver 31
Thermostat Adjustment–
Do It Yourself 15
Safety Instructions 3–5
Surface Controls 8–10
Canning Tips 10
Control Settings 8, 9
Cooktop Comparison 8
Cookware Tips 9
Warranty Back Cover
GE Answer Center®
800.626.2000
Contents Use and Care
& Installation
Instructions for
Standard
Clean models
RB525
RB526
RB533
RB534
RB536
Continuous
Clean models
RB632
RB633
How to get the best from
Your Range
7
164D2966P237
39-4755
10-95 CG

2
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, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
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.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
on the inside back cover.
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 Program
20 North Wacker Drive
Chicago, IL 60606

3
Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed 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 unless it is specifically 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 DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING 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 federal codes.
WARNING—All ranges
can tip and injury could result. To
prevent accidental tipping of the
range, attach it to the wall and floor by
installing the Anti-Tip device supplied.
To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect
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 alone—children 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
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range. Flammable
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.
• Use only dry pot holders—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 COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)

IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact the surface units, the areas
nearby the surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially 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 metal trim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
•Do not use 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 well-fitting lid, cookie sheet or flat tray. Use
a multi-purpose dry chemical 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 chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
• When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Oven
• Stand away from the range when opening
the oven door. Hot air or steam which escapes can
cause burns to hands, face and/or 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 buildup.
• Place the oven shelf in the desired position while
the oven is cool. If the shelves must be handled
when hot, do not let pot holder contact the heating
elements.
• Pulling out the shelf to the shelf stop-lock
is a convenience in lifting heavy foods.
It is also a precaution against burns from touching
hot surfaces of the door or oven walls.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they 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.
Surface Cooking Units
• Use proper pan size—Select
cookware having flat bottoms large
enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit
will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers 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
hazard or damage to the range.
• Only certain types of glass, glass / ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of a
container should be turned toward the center of the
range without extending over the nearby surface units.
4

5
Important Safety Instructions
• Always turn the surface units off before
removing cookware.
• 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.
• Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe spills on a hot cooktop, be
careful to avoid steam burns.
• 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 effective 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 THESE
INSTRUCTIONS

TIMER
ON/OFF
CLOCK



6
FEATURES OF YOUR RANGE
Not all features are on all models.
(appearance may vary)
7 7 8911 7 7
12
13
14
15
16
17
19
18
1
2
3
4
5
6
Support
Rods
20
Broiler Pan and Grid
(on some models)
Drip Wells
Some models have lift-up
cooktops for easier cleaning.
RB536
10

7
Features of Your Range
Explained
Feature Index Not all models have all features. on page
1Storage Drawer (on some models) 25
2Anti-Tip Label —
3Anti-Tip Device 3, 20,
See the Installation Instructions. 26, 28
4Broil Element 4, 18,
22, 24
5Cooktop/Lift-Up Cooktop 4, 20, 21
(on some models)
6Oven Cycling Light 12
7Surface Unit Knobs 5, 8, 25
8Oven Light Switch 12
(on some models)
9Surface Unit “On” Indicator Light 8
10 Clock and Minute Timer 11, 25
(on some models)
11 Oven Temp Knob 12, 13, 15
16, 18, 25
12 Oven Vent 4, 25
Located under right rear surface unit.
Explained
Feature Index Not all models have all features. on page
13 Surface Units, Drip Pans 4, 5,
8–10, 21
14 Oven Interior Light 12, 22
(on some models) Comes on
automatically when door is opened.
15 Oven Shelf Supports 12, 13,
Shelf positions for cooking are 16, 18, 19
suggested in the Baking, Roasting
and Broiling sections.
16 Oven Shelf with Stop-Locks 4, 12, 13,
(number may vary) 16, 18, 22
17 Bake Element May be lifted 4, 22, 24
gently for wiping oven floor.
18 Model and Serial Numbers 2
Behind the storage drawer.
19 Lift-Off Oven Door with 18, 23
Broil Stop Position
Easily removed for oven cleaning.
20 Broiler Pan and Grid 4, 16, 18,
(on some models) 19, 22
OVEN TEMP
77911677
RB525
RB526
OVEN TEMP
7711109
6
7 87
RB533
RB534 RB632 RB633
(appearance may vary)

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

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.
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.
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Cooking Guide Using Heat Settings
HI—Used to begin cooking or to bring water to a
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—Sauté and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long, slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
NOTE: The surface unit “on” indicator light may
glow between LO and OFF but there is no power
to the surface units.
OFF
HI
LO
MED
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.
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.
COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
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
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
Not over 1 inch
RIGHT WRONG
Over 1 inch
Cooktop Comparison Surface Controls Cookware Tips
Medium
Low Medium High
9

10
HOME CANNING TIPS
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—cook at temperatures
much higher than boiling water. Such temperatures
could eventually harm cooktop surfaces surrounding
surface units.
Observe the Following Points 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.

11
CLOCK
(on some models)
The clock serves several purposes. Follow the directions for the
Clock and Timer that apply to your model.
To Set the Clock Minute Timer
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
timer pointer to OFF.
The minute timer has been combined with the range
clock. Use it to time all your precise cooking
operations. You’ll recognize the minute timer as the
pointer which is different in color and shape than the
clock hands.
To Set the Minute Timer
To set the minute timer, turn the center knob, without
pushing it in. You can set the time for up to 4 hours.
At the end 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.
3
6
9
12
3
40
10
20
30 1
OFF
2
(on some models)
To Set the Clock To Set the Minute Timer
Press the CLOCK pad. Then press the up/down
arrows until the correct time is displayed. Push
the CLOCK pad to start.
Press the TIMER ON/OFF pad. Then press the
up/down arrows until the desired time (hours and
minutes) is displayed.
To Cancel the Timer
Press the TIMER ON/OFF pad until the display clears.
At the end of the timer operation, the timer beeps
3 times followed by reminder beeps until the timer
is cancelled. You can display the time of day by
pushing the CLOCK pad. To return to the time
counting down, press the TIMER ON/OFF pad.
TIMER
ON/OFF
CLOCK


(on some models)
Questions and Answers
Q. How can I use the minute timer to make the
surface cooking easier?
A. The minute timer will help you time total cooking,
which includes time to boil food and change
temperatures. Do not judge cooking time by
visible steam only. Food will cook in covered
containers even though you can’t see any steam.
Q. Can I use the minute timer during
oven cooking?
A. The minute timer can be used during any
cooking function.
Home Canning Tips Clock

USING YOUR OVEN
Oven Controls
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.).
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
the oven element(s) during cooking.
When using your oven for warming foods
(temperatures 250°F. or below) the oven cycling light
will remain on without cycling, as a reminder and a
convenience to you that the oven is still on. (Knob appearance may vary.)
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Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing
up toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
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.
12
Bump
Shelf Positions Oven Light (on some models)
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.
Use the switch to turn the light on and off.
D
C
B
A

BAKING
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
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 Yourself
instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN TEMP knob to the temperature
you desire.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn the OVEN TEMP knob to OFF and then
remove foods. (Knob appearance may vary.)
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Oven Shelves
Arrange the oven
shelf or shelves in
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 A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
D
C
B
A
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature before
putting food in the oven. To preheat, set the oven at the
correct temperature—selecting a higher temperature
does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the food
in the oven as quickly as possible to prevent heat
from escaping. (continued next page)
Using Your Oven Baking
13

BAKING
(continued)
14
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
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If 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.
Baking Pans Pan Placement
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.
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 11⁄2-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.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.

15
Baking Adjust the Oven Thermostat
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.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.
(Knob appearance may vary.)
You may find 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 20–40 degrees.
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.
+20 +10 -10 -20
0
TO ADJUST TEMPERATURE:
LOOSEN SCREWS AND ROTATE
10° PER NOTCH
MAKE
HOTTER MAKE COOLER
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Back of Oven Temp Knob
Pointer
ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!

16
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it fat-
side-up (or poultry
breast side-up), on a
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.)
3. Turn the OVEN TEMP knob to the temperature
you desire.
4. After roasting is complete, turn the OVEN TEMP
knob to OFF.
ROASTING
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. (You may
hear a slight clicking sound, indicating the oven is
working properly.)
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.
A
B
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.

17
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°†
sirloin tip, rump or top round* Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm: 17 – 20 minutes per pound (any weight) 115°–120°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18–25 15–20 185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
ROASTING GUIDE
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.
Roasting

18
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be 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 the Broiling Guide.
4. Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
5. Turn the OVEN TEMP knob to
BROIL. Make sure you turn the
knob all the way to the BROIL position.
Preheating the elements is not necessary.
6. When finished broiling, turn the OVEN TEMP
knob to OFF. Serve the food immediately, leaving
the broiler pan and grid outside the oven to cool
during the meal for easiest cleaning.
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 cases, preheat the broil element for
10 minutes before placing the broiler pan with the
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 grid 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?
A. 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.
BROILING
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling.
Time the foods for the first side according to the
Broiling Guide.
Turn the food, then use
the times given for the
second side as a guide
to the preferred
doneness.
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.

19
Broiling
BROILING GUIDE
• 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.
• Make sure you turn the OVEN TEMP knob all
the way to the BROIL position.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5
to 10 minutes only.
• When arranging food on pan, do not let fatty edges
hang over the sides because the dripping fat will soil
the oven.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 11⁄2times per side.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 41⁄241⁄2Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.
Beef Steaks
Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook
Medium (1 to 11⁄2lbs.) C 8 6 through before browning. Pan frying
Well Done C 12 11 is recommended.
Rare 11⁄2 inch thick C 10 7–8 Slash fat.
Medium (2 to 21⁄2lbs.) C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes
(2 to 21⁄2lbs.), per side for cut-up chicken. Brush
split lengthwise each side with melted butter. Broil
skin-side-down first.
Bakery Products
Bread (Toast) or 2 to 4 slices C or D 11⁄2–2 1/2 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 (split) C or D 3–4 if desired.
Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread
(6 to 8 oz. each) turn over. open. Brush with melted butter before
broiling and after half of broiling time.
Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush
1/2 inch thick with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 11⁄2inch thick or home cured ham.
Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick), B 13 13
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick), C 10 9 Slash fat.
Well Done about 10 to 12 oz. C 12 10
Medium 2 (11⁄2inch thick), C 14 12
Well Done about 1 lb. B 17 12–14
Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in half
similar precooked lengthwise; cut into 5- to 6-inch pieces.
sausages,
bratwurst

20
CARE AND CLEANING
Lift-Up Cooktop (on some models)
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART
OF THE RANGE.
If your range is removed for cleaning, servicing or any reason,
be sure anti-tip device is re-engaged properly when the range
is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.
Some models have a cooktop that can be lifted up
for easier cleaning. To make cleaning easier, the
entire cooktop may be lifted up and supported in the
up position.
Be sure all surface units are turned off before
raising the cooktop. The surface units and drip pans
do not need to be removed before raising the cooktop,
however, you may remove one to make raising the
cooktop easier. There are two side supports that lock
into position when the cooktop is lifted up.
After cleaning under the cooktop with hot, mild soapy
water and a clean cloth, lower the cooktop. Be careful
not to pinch your fingers.
To lower the cooktop, push the rods back and gently
lower the cooktop until it rests in place.