Hotpoint RB632GJ Installation instructions

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getthebest from
Conknfi
AluminumFoil 4, 18 US~ andCareof
Anti-TipBracket 3,5
AppIianceRegistration 2models
CanningTips 9m632GJ
Care and Cleaning 20-23
Clock/Timer 12 m636J
Energy-SavingTips 5M647GJ
Features 6,7
Instillation Instructions 5
Leveling 5
Model and Serial Numbers 2
Oven 13
Baking,BakingGuide 14,E
Broiling,BroilingGuide 18,19
ContinuousCleming 22
Control Settings 13
Door Removal 20
Light BulbReplacement 20
Roasting,RoastingGuide 16,17
Thermostat Adjustment
VentDuct 20
Problem Solver 24
I~cpair Service 27
SafetyInstructions 3,4
Surface Coolting 8-11
Control Settings 8
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1: isintendedto helpyouoperate
andmaintainyournew range
properly.
I<eepithandy foranswerstoyour
questions.
Ifyoudon’tunderstandsomething
or needmore help,write (include
yourphone number):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnumbers.
You’11find themon alabelon
thefront ofthe rangebehindthe
ovendoor.
These numbersare also on the
Consumer ProductOwnership
RegistrationCard that came with
yourrange. Beforesendinginthis
card, please writethese numbers
here:
ftiodel INumber
Serial N~/mber
~sc these numbers in any
correspondence or service ctilis
c~lnccrningyour range.
If you received
adamagedrange.@@
Immediatelycontactthedealer (or
builder)thatsoldyoutherange.
Sa%’etimeandmoney.
Beforeyou request
Sertice.00
Check theProblem Solveron
page24.It listsminorcausesof
operatingproblemsthatyoucan
correct yourself.
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%~l~enusingelectricalappliances,
basicsafetyprecautionsShould
befollowed,includingthe
following:
susethis appliance Onlyforib
intended use asdescribedin this
manual.
=Be stir%?your appliance is
pmprly kwed md gmmded
byaqualifiedtechnicianin
accordancewiththe provided
i~s~]a~ion inst~~~ions,
)Don’t attempt to repair
)r replace anypart ofyour
ange unIess it is speeiiid~y
‘commended in this book. All
~ther
servicing should be ~femed
Jaqualifiedtechnician.
@Do not use water on grease
fires.Never pick up afialning
pane smother fianling panon
surfaceunitby coveringpan
completely with well-fittinglid9
cootiesheet or fiatt~”aye
~aminggrease oubide apan
canbe put out by coveringwith
bating soda or,if available, a
multi-purpse drychemical or
foam ty~ fire extinguisher.
@Do not touch heating
elemen~ or hterior surfaceof
oven. These surfacesmaybe hot
enoughtoburn eventhoughthey
are dark in color. During and
after use, do nottouch, or let
clothingor other flammable
materialscontactsurface units,
areas nearbysurfaceunitsor any
interiorarea of theoven;allow
sufficienttime for cooling,first.
Potentiallyhot surfacesinclude
the cooktopand areas facingthe
cooktop,ovenventopeningand
surfacesnear the opening, and
crevicesaround the ovendoor.
Remember: The inside surface
ofthe ovenmaybe hot when the
door is opened.
@~~~n CooMng pQrl(9follow
the directions exact~yand always
cook the meat to an internal
temperatu~eof at least 170”F.
This assures that, in the remote
possibilitythat trichina maybe
present in the meal, it will be
killed and the meat will be safe
to eat.
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@~~~p ~y~~ free from grmse
buildup.
@Place oven shelf hdeshed
posit;onw’MIeoven kCool.If
shelvesmustbe handledwhen
hot, do not let potholder contact
heathg unitsin the oven.
@men usingCookkgor
roasting bags in oven~follow
the manufacturer’sdirections.
SarfaceCootiw Utifi
@
useproper pan stie-This
applianceis equippedwithone
or more surfaceunitsofdifferent
she. Selectutensilshavingflat
bottomslargeenoughto cover
tie surfaceunitheatingeieme~t.
The use ofundersked utensils
willexposeaportionofthe
heatingelementtodirectcontact
and mayresultin ignitionof
clothing.Proper relationshipof
utensilto burner willalso
improveefficiency.
@Never leavesurface Uifi
mmndd at Mhat w-.
Boflovercauses smoting and
greasyspflloversthatmaycatch
on ~me.
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@Be sure hip pans and vent
duck are not covered md are
ti place. Their absenceduring
cookingcould damagerange
parts and wiring.
@Don’t use aldnm foil to
Bhe&ip pm or anywherein
the ovenexceptas described i~~
this book. Misusecould result in
ashock, fire hurd or damage
to the range.
@only Cerhin ty~s of glass9
glass/ceramic9 earthenware or
other glazed cQn@iners are
Suihble for rmge-top Serti’ce;
others may break because of the
sudden change in tempera~re.
(See section on “Surface
CooKng” for suggestions.)
o~Q~~~~~e burns9 ignition
of flammable materials, and
spillage, tie handle of a
container shouid be turned
towardthe ce~lterof tie range
~~:i~~out
~x~en~ing over ~~earb~
surface Illli$s.
f~#Aj:zJQ~~tid{rnsurface Mnti$0
..:-1>~nm;!=,m.T,n,.,- ‘“.=’”$?~:;irigPdteusiBe
L,#[,+i:~[ij.sl,dleitiu~~
-—— .
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@
Don9timmeme or soak
removable surface ~Ini@.Do119t
put them iHR.adishwasher.
@roo*forfrying shouldbe w.-
&y as pssibleo Frost on frozen
foodsor moistureon fresh foods --
can causehot fatto bubbleup
and oversidesofpan. .—..
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@If aCombkationofoils or
fab till be usedinfrying,stir
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togetherbeforeheating, or as fats ;
melt slowly.
QAlways heat fat slowly9 and
,
~
watchas it heats.
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,
cansettleintosoftnoor coverings
such asCushioxledvinylor
earpeti~~g.When movingtherange
on thistype of flooring, usecare,
andit isrecommendedthatthese
simpleand inexpensiveinstructions
befollowed.
The rangeshouldbe installedon
asheetofplywood(or similar
material) as follows:W.elZthe
floor coveting ends at the,front of
the range, the area thattherange
willrest on shouldbe builtup with
plywoodto the same levelor higher
than the floor covering.This will
allowthe rangeto be movedfor
cleaningor servicing.
Uvelingthe
Range
Levelingscrews are located on
each corner of the base ofthe
range. Removethe bottomdrawer
and you can levelthe rangeon
an uneven floor with the useof
anutdriver.
drawer beyondstop on rangeglides.
surfacecooiti~lg
@Use cookwareofmediumweight
aluminum, withtight-fittingcovers,
and flatbottomswhichcompletely
coverthe heatedportionofthe
surfaceunit.
@Cook fresh vegebbles with a
minimumamountofwaterin a
coveredpan.
@Watchfoodswhen bringingthem
quicMyto cookingtemperaturesat
HIGH heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat
will keep itcooking.
~Use residualheat with surface
cookingwheneverpossible. For
example,when cookingeggsin the
shell, bring waterandeggsto boil,
thenturn to OFF positionand cover
with lid to completethecooking.
@Use correct heatforcookingtask:
HIGH—to start cooking(if time
allows,do notuse HIGH heat to
start).
MEDIUM HI—quickbrowning.
MEDIUM—SIOWfrying.
LOW-finish cookingmost
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WARM—tomaintain serving
temperature of most foc~ds.
QWhen boiling water for tea or
coffee, heat only amount needed.
It is not economical toboil a
container full of water for one
or two cups.
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OvenC(}otixlg
@
Preheatovenonly wheri
necessary.Most foodswillCOCJK
satisfactorilywithoutpreheating.
If youfindpreheatingisnecessary,
watchthe indicatorlight, and put
foodin ovenpromptlyafier the
lightgoesout.
@Alwaysturn ovenOFF before
removingfood.
@During baking, avoidfrequent
door openings.Keepdoor open as
short atime as possibleif it is
opened.
~Cook completeovenmeals
insteadofjust one food item.
Potatoes,other vegetables,and
somedesserts will cook together
with amain-dishcasserole, meat
loaf, chickenor roast. Choose
foodsthat cook atthe same
temperature and in approximately
the sametime.
@Use residual heat in theoven
wheneverpossibleto finish
cookingcasseroles, ovenmeals,
etc. Also add rolls or precooked
desserts to warm oven, using
residualheat to warm them.
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Mode!
RB632GJ
9
Model
RS647GJ
:~ 2SurfaceUnitCon[roIs 8
;6
~3SurfaceUnit“ON”IndicatorLights 8
@
112
14OvenSetControl 13
5OvenTernpControl 13
6ovenCyclingLight 13
7AutomaticOvenTimer,Clockand 12
MinuteTimer
e
e
Clock&
MinuteTimer Sb
36-in.
18-in.
8S@y-UpCalrod”SurfaceUnit 21
(Mayberaisedbutnotremoved
whencleaningunderunit.)
9Plug-InCalrod@SurfaceUnit(Maybe 21
removedwhencleaningunderunit.)
10 Chrome-PlatedTrimRings 20
andPorcelainDripPans
1~Chrome-PlatedTrimRingsand 20
IAluminumDripPans
36-in.
18-in.
26-in.
28-in.
4
4
I12 OvenVentDuct(Locatedunderright 20 @
e
rearsurfaceunit.)
13 oven InteriorLight(Comeson 20 Q
Iautomaticallywhendoorisopened.)I
—
I14 OvenLightSwitch 13 e
e
/15 BroiiUnit Q
16 BakeUnit(Maybeliftedgentiyfor 14
wipingovenfloor.)
2
I17 OvenShelves 13
18 OvenShelfSupports(LettersA, B,Cand 13
Dindicatecooking”positionforshelvesas
recommendedoncookingguides.)
Q
I19 BroilerPail andRack I18
I
20 StorageDrawer I23
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Features
1. SurfaceUnit Controls
2. Calrod” SurfaceUnits
SurfticeCoowg with
hfitite HeatControk
Yoursurfaceunitsand controls
are designedto giveyou an infinite
choiceofheatsettingsfor surface
unitcooking.
Atboth OFF and HIGH positions,
thereisaslightniche so control
“clicks”atthosepositions; “click”
on HIGH marksthe highestsetting;
thelowestsettingis betweenthe
wordsWARMand OFF. In aquiet
kitchenyou mayhear s!ight
“clicking” soundsduring cooking,
indicatingheat settingsselected are
beingrnainnined.
Switchingheatsto higher settings
alwaysshowsaquicker changethan
switchingto lowersettings.
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HowtosettheControb
Step 1:Graspcontrolknoband
pushin.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
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Quick startforcooking;
bring waterto boil.
Fastfry, pan broil;
maintainfastboilon large
amountof food.
Sauteand brown;
maintainslowboilon
largeamountoffood.
Cook after startingat
HIGH; cook with-little
water incoveredpan.
WM Steamrice, cereal;
maintainserving
temperature ofmost foods.
Nmw:
1. At HIGH, MED HI, neverleave
food unattended. Boiloverscause
smoking; greasy spilloversmay
catch fire.
2. AtWARM, LOW,melt
chocolate, butter on small unit.
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Q. why doesmy Cookwfiretilt
!VhenIplacethelllon thesurface
unit?
A. Becausethe surfaceunitis
notflat. Makesurethatthe “fevc”
orIyourCalrod@unitsare sitting
tightlyinthe rangetop indentation
andthe reflectorringis fiatonthe
rangesurface.
Q. why isthe porcelain finish on
my eQolKwarecoming off?
A. If yousetyourCalrod@unit
higherthanr~uired forthecookware
material, and leaveit, the finish
maysmoke,crack, pop, or burn
dependingon thepotor pan. Also,
atoohighheat for longperiods,
and smallamountsofdry food,
Q. can Iuse specialcooking
equipment? likean oriental Wok$
on any surPdeeunits?
A. Cookwarewithoutflatsurfaces
isnotrecommended.The lifeof
yoursurfaceunitcan beshortened
and therangetopcanbe damaged
fromthehigh heatneededforthis
typeofcooking.
Q. Why am Inotgetti~lgtheheat
Ineedfrom my unitseventhough
Ihavethe knobsonthe right
setting?
A. After turningsurfaceunitoff
and makingsure it is cool, checkto
makesure that yourplug-inunits
are securely fastenedintothe
themanufacturer’sinstructionsand
recipesforpreserving foods.Be
surecanner is ilat-bottomedand
fitsoverthecenterofyourCalrod@
unit. Sincecanninggenerateslarge
amountsofsteam, be carefulto
avoidburns from steamor heat.
Canningshouldonly be doneon
surfaceunits.
Q. CanIcovermy drippansJvith
foil?
A. No. Clean as recommendedin
CleaningGuide. surfaceconnection. maydamagethe finish. -
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-----HomeCanning~ps .—-----.-
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4. When canning,use recipesfrom ~.:---
reputablesources. Reliablerecipes ~
are availablefrom the manufacturer . .. . ..
ofyourcanner; manufacturersof :---
glassjars for canning, such as Bali ;.- “”
andKerr; and theUnited States ;‘ _-=_ -
Department ofAgriculture :..-
Extension Service. :..
k“:.t~=
5. Remember, in followingthe 1
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recipes, that canning isaprocess s‘=
-,.;+=7‘
that generates largeamountsof %-
~
[..
~\flyL
-.‘
steam. Be careful while canning tO .P~-
!LO)
preventburns from steam or heat. ‘~~:~:
~.
NOTE: If your rangeisbeing ~>-
operated on lowpower (voltage),
~.:.,~f’:”
canning maytakelonger than ~‘
~iz-!~
,.i$~}~
--
expected, eventhough directions
havebeen carefully followed.The ~
.$:Q~--
f-“r.q ‘
process may be improvedby:
‘-,-’:3
!
[~*~
(1)using apressure canner, and ,J4-
(2) fof fastestheating of Iafge 1F:fi
water quantities, begin with }(Z
HOT tap water. ,1
~
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[
Canning should be done on
CooktopOll]y.
In surface cooking of’foodsother
than canning, the use of1arge-
diameter pots(extendingmore
than l-inchbeyondedgeoftrim ring)
isnotrccon]mended.However,when
canningwith water-bathor pressure
canner, large-diameter potsmay be
Llsed.This isbecause boilingwater
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding heating unit.
FiOVJEVER,DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETE1?
P{TS FOR FRI’ING OR BOILING
FClODS~IflER THAN ‘WATER.
N!ostsyrupor sauce mixtures-
;lr]dall typesof fiyillg-c{~okat
temperaturesmuch higherthan
boilingwater.Such ~ernperat~]Yes
couldeventuallyharm cookiop
s~Irfi3cess~trroufidii?,gheatingunits.
1. Bringwaterto boilon HIGH
heat, thenafterboilinghas begun,
adjustheatto lowestsettingto
maintainboil(savesenergyandbest
usessurfaceunit.)
2. Besurecanner fitsovercenterof
surfaceunit.If yourrangedoesnot
allowcanner to be centeredon
surfaceunit, use smaller-diameter
potsforgood canningresults.
3. Flat-bottomedcannersgivebest
canningresults.Be surebottomof
canner is flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswith flangedor rippled
bottoms(often foundin enamelware)
are ncltrecommended.
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}Surfiacecooking Guide
Coeli%varemos Use non-stickor coatedmetal fittinglids.Matchthesizeofthe
1.Usemedium-or heavy-weight cookware.FlatgrounclPyrocerdm@) saucepanto the sizeofthe surface
cookware.Aluminumcookware saucepansor skille[scoatedon the unit. Apanthatextendsmorethan
bottomwith aluminumgenerally
conductsheat fasterthanother an inchbeyondtheedgeofthetrim
mefals.Cast iron and coatedcast cook evenly. ringtrapsheat whichcauses
2. Toconservethe mostcooking “crazing” (finehairlinecracks)on
ironcookwareis S1OW to absorb
heat, butgenerallycooksevenlyat energy,pansshouldbe flat on the porcelain, and discoloration
LOWor IvlEDsettings.Steelpans bottom, havestraightsidesandtight rangingfrom bluetodark grayon
. .
maycook unevenlyii notcom-bined chrometrim rings.
wi~hother metals.-
Food
Cereal
Cornmeal, grits,
oatmeal
Coffee
Eggs
Cookedin sheil
Friedsunny-side-up
Friedovereasy
Poached
Scrumblcdor omelets
p,~l)-frie(l:Tender
(’hops;thin stt:aksup
!L)3/4-inch; minute
s!caks; hamblirgcrs;
I“ranks~nd sausage;
thin fisil tiiic(s
—. —..
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skiiiet
Uncovered
Skiiiet
Covered
Skiiiet
Uncovered
Skiilet
Covered
Saucepan
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Directionsand Setting
toStart Cooking
HIGH.Incoveredpan
bringwatertoboiibefore
addingcereai.
HIGH. Stir togetherwater
or miik, cocoa ingredients.
Bringjust to abofi.
HIGH. At first perk,
switchheat to LOW.
HIGH. Covereggswith
cool water. Coverpan,
cook until steaming.
MED HI. Meit butter, add
eggsand coverskiiiet.
HIGH. Melt but!er.
HIGH. In coveredpan
bring water toaboii.
HIGH. Heat butter untii
iight golden incoior.
HIGH. Incovcrcdpan
bring fruit and waterto
boil.
HIGH, Melt fat, then add
meat. Switch to MED HI to
brownmea!. Addwater or
[)therIic]ui(i.
HIGH. Preheat si:illct,
then grease ligh[l~.
Settingto Complete
Cooking
LOWor WARM,then add
cereai. Finishtimingaccording
topackagedirections.
MED, to cook 1or 2minutes
tocompletelyblendingredients.
LOWto maintaingentiebut
steadyperk.
LOW.Cook only 3to4
minutesfor softcooked:
15minutesforhardcooked.
Continuecookingat MED HI
untii whites arejust set, about
3to5more minutes.
LOW,then addeg<s.When
bottomsofeggshavejust set,
carefuiiy turn overtocook
other side.
LOW.Carefully add eggs.
Cook uncoveredabout 5
minutesat MED HI.
MED. Adde= mixture.
Cook, stirring todesire(i
doneness.
LOW.Stir occasionallyand
check for sticking.
LOW.Simmer untii fork
tender.
MEDHIorMED.Brownand
cook todesired doneness,
turning over as needed.
Comments
Cereaisbubbleandexpandas
theycook; use largeenough
saucepanto preventboiiover.
Milk boilsoverrapidly.Watchas
boiiingpointapproaches.
Percolate8to 10minutesfor
8cups, iessfor fewercups.
Ifyoudonotcoverskiliet, baste
eggswithfatto cooktopsevenly.
Removecookedeggswith slotted
spoonor pancaketurner.
Eggscontinueto set siightiyafter
cooking. For omeletdo not stir
iast fewminutes.When set, foid
in haif.
Fresh fruit: Use 1/4to 1/2cup
water per poundof fruit.
Driecifruit: Use water as packoge
directs. Timedependson whether
fruit hasbeen presoaked. If not.
aliow morecookingtime.
Meat can be seasonedand ilourcd
beforeit isbrowned, ifdesireci.
Liquid variations for ilavor could
be wine. fruit or tomatojuice or
meat broth.
Timing: Steaks 1to2-inciles: 1to
2hours. BeefStewl:2to 3hours.
Pot Roast:2YIto4ilours.
Pan frying isbest for thin steaks
and chops. If rare is desired, pre-
heat skillet beforeadding meat.

&.& WRONG A
[=
OVER 1“
.. ...
--;fryingat ~11~~temperaturesand
--e,a,keeprangeand hood clean froin
accu~nulatedgrease.
Settingto Complete
Directionsand Setting
toS@rtCooking
HIGH. Melt fat. Switchto
MED HI tobrownchicken.
Cooking Comments
Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10
minutes.Uncoverandcook,turning
occasionally10to20minutes,
Amoreattention-freemethod
istostartandcookatMED.
Cookware
Food
FriedChicken LOW.Coverskilletand
cookuntil tender.
Uncoverlast fewminutes.
Covered
Skillet
HIGH. Incold skillet, arrange
baconslices. Cookjust
untilstartingto sizzle.
HIGH. Melt fat. Switchto
MED to brownslowly.
MED HI. Cook, turning
overas needed.
Uncovered
Skillet
Panfriedbacon
LOW.Coverandcook
until tender. Meat maybe breadedor
marinatedin saucebeforefrying.
Covered
Skillet
Sauteed:Less tender
thinsteaks(chuck,
round,etc.); liver;
thickor whole fish
Simmeredor stewed
meat: chicken:corned
beefi smcked pork:
stewingbecfi tongue:
etc.
Addsalt or other seasoning
beforecookingif meathasnot
been smokedor otherwise
cured.
LOW.Cookuntil fork
tender. (Watershould
slowlyboil). For very large
loads, mediumheat may
be needed.
HIGH. Covermeat with water
and coverpan or kettle.
Cook until steaming.
Covered
DutchOven,
Kettleor
Large
Saucepan wm. Allow10tobIninu@to
melt through. Stir tosmooth. When meltingmarshmallows,add
milkor water.
Nfeltingchocolate,
butter,marshmallows Small
Uncovered
Saucepan.
Usesmall
surfaceunit
Thick batter takesslightlylonger
tirre. firn overpancakeswhen
bubbles riseto surface.
Cook2to3minutesperside.
MED HI. Heat skiilet 8to
10minutes. Grease lightly.
Skillet or
Griddle
Use largeenoughkettle to
preventboilover.Pastadoubles
in sizewhencooked.
HIGH, h-icoveredkettle, bring
saltedw:iterto aboil, uncover
andadd pastoslowlyso
boilingdoes not stop.
MED HI. Cook uncovered
until tender. For large
amounts, HIGH maybe
neededto keepwater at
rolling boil throughout
entire cookingtime.
MED HI for foodscooking
10minutesor less. NIEDfor
foodsover 10minutes.
LOW.To finishcoolcing.
Covered
Lorgekettle
or Pot
Cooker shouldjiggle 2to 3times
per minute.
Pr-csstlreCooking l)rts!lurc
Cooker or
C~inner
[+IGH.Bringjust tc)boil.
—
l’uddings, SilUCCS, Stir frequentlytoprevent
sticking. —.
Uncoveredpan requires more
water andlonger time.
MED. Cook 1pound IO
to 30 or more minutes,
dependingon tenderness
ofvegetable.
Breakup or stir as needed while
cooking.
LOW. Cook according to
time on package.
Turn overor stir vegetableas
necessary for evenbrowning.
ltiED. Addvegetable.
Cook until desired
tenderness is reached.
~JAR~I, Cover and cook
accorciingto time. Triple in volumeafter cooking.
Time at WrARIti.Rice: 1cup rice
and’2cups water-25 minutes.
Grits: 1cup grits and 4cups
water-40 minutes.
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,.
Theautomatictimerand clockon
yourrangearehelpfuldevicesthat
serveseveralpurposes,Tileknob
locationson somerangemodels
mayvaryand willlook likeoneof
thetwosetsoftimersbelow.
Models: RB636J, RS647GJ
Tosetclock
TOSET THE CLOCK, push the
center knob in and turn theclock
handstothe correcttime. (The
MinuteTimer pointerwil~move
also,letknob out, turn the Timer
pointerto OFF.)
To set Minute mmer
The MinuteTimerhas been
combinedwith the range clock.
Useitto time allyour precise
cookingoperations. You’ll
recognizethe MinuteTimer as the
pointerwhich isdifferent incolor
and shapethan theclock hands.
TOSET THE MINUTE TIMER,
turnthe cen~erknob, without
pushing in, untilpointer reaches
numberof minutesyou wish to
time. (Minutesare marked, up to
60. in the ccntcr ring on the clock,)
Attheenciof the set time, abuzzer
soundsto tell you time is up. Turn
knob,witbollt pushi~lgi~l,until
~l~)interreaches OFF and buzzer
S[(lps.
mmeBakeUses
Auto.mnticm~ner
UsingAutomaticTimer,youcan
TIME BAKEwith theovenstarting
immediatelyandturningoffat the
StopTimesetor setbothDELAY
START(somemodelsmay say
START)and STOP’dialsto
automaticallystartand stopoven
atalatertimeofday.It takesthe
worry outofnotbeinghome to
startor stopthe oven.
Settingthe dialsfor TIME BAKE
isexplainedindetailon page 14.
Model W632GJ
clock and Mnute mmer
This modelhas atime ofday clock
and minutetimer butdoes not have
STARTand STOPdialsneeded for
TIME BAKEfunction.
QuestioIwandAnswers
Q.Howcan Iuse my Minuk
mmer tomakenly surface
cooking easier?
A. YourMinuteTimer willhelp
timetotalcookingwhich includes
timeto boilfoodand change
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcook in coveredcontainers
eventhoughyoucan’tsee any
steam.
Q. Must the clock be set on
correct lime Qfdaywhen Iwish
to use the AutomaticTBmerfor
baking?
A. Yes,if you wish to setthe
DELAYSTARTor STOPdials to
turn on and offat settimes during
timed functions.
Q. CanIuse the Minute Miner
during ovenCooking?
A. The MinuteTimer can be used
during any cookingfunction. The
AutomaticTimers (DELAYSTART
and S~P dials) are used with
TIME BAKE functiononly.
Q. can Ichange the clock while
I’m Time cooking in the oven?
A. No. The clockcannotbechanged
during any program that usesthe
oventimer. Youmust either stop
those programs or waituntilthey
are finished beforechangingtime.

1> ,1 ,
... . .
~L* 1. Look at thecontrols.Besure
-~=“ Yotlunderstandhowto setthem
..j
. .
...zJ- ~roperly.Read overthe directions
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2. Check oveninterior.Lookat
theshelves,Takeapracticerun at
removingandreplacingthemproperly,
togivesure, sturdysupport.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbookhandy soyoucan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
oven Controk
rhe controls forthe oven(s)are
narked OVEN SET and OVEN
rEMR OVENSET has settingsfor
3AKE,TIME BAKE(on modelsso
:quipped),BROILand OFF. When
,Iouturn the knobto the desired
ovenInteriorshe~ves
The shelve(s)are designedwith
stop-lockssothatwhenplaced
correctly on the shelfsupports,
they(a)will stopbeforecoming
completelyfromtheoven,and(b)
wil~nottilt when removingfood
fromor placingfoodon them.
~~MO~ shelve(s)fromthe
oven,liftup rmr ofshelf, pull
forwardwith stop-locksalongtop
ofshelfsupports.Be certainthat
shelfis coolbeforetouching.
~WPLACE shelve(s)in oven,
insertshelfwith stop-locksresting
on shelfsupports.Pushshelftoward
rear ofove;~itwillfdl intoplace.
When shelfisinproperposition,
stop-lockson shelfwillrun under
shelfsupportwhen shelfispulled
forward.
shelfPositiom
The ovenhas four shelfsupports
marked A(bottom),B, Cand D
(top). Shelfpositionsforcooking
foodare suggestedon Baking,
Roastingand Broilingpages.
m
~
——
—
l-=.
I
[

.? W’hcncookingafoodforthefirst
timeinyour newoven, usetime
givenon recipesas aguide. OverI
thermostats,overaperiod ofyears,
may“drift” fromthefactorysetting
anddifferencesintimingbetween
an oldand anewovenof5to 10
minutesare not unusualandyou
maybe inclinedtothinkthatthenew
ovenis notperformingcorrectly.
However,yournewovenhas been
setcorrectly at the factory andis
moreapt tobe accuratethanthe
ovenitreplaced.
HowtosetYourRa~e
forBaking
thatyouset.E.mmplesofImrnediatc
Start(oventurnson nowandyou
setittoturn offautomatically)or
DelayStartand Stop(settingthe
oventoturn on automaticallyata
latertimeandturn offat apreset
stoptime)willbedescribed.
How bset betiak
sm* and Au@matic stop
N~E: Beforebeginning,make
surethehandsofthe rangeclock
showthe correct time ofday.
ImmediateStartis simplysetting
ovento startbakingnowandturning
offat alater time automatically.
Remember,foodscontinuecooking
after controlsare off.
Step 1:Place foodin oven, being
certain to leaveabout 1inch of
spacebetween pans and wallsof
ovenfor good circulation ofheat.
Closeoven door. During baking,
avoidfrequent door openingsto
preventundesirable results.
StepI1:Toset Stop Time, push in
knobon STOPdial and turn pointer
to timeyouwantovento turn off;
for example6:00. The DELAY
STARTdial (some modelsmay say
START)should beat the same
positionas thetime of dayonclock.
Stei~2: Turn OVEN SET knobto
BAKEand OVEN TEMP knobto
temper~turcon recipe or on Baking
Guide.
Step 3: Check food for doneness
:~tminimum tirncon recipe. Cook
](~llgerif necessary. Switch offheat
:lIldr~IJIOV~f(lOCiS.
Step 1:Tosetstarttime,push in
knobon DELAYSTARTdial(some
modelsmaysaySTART)andturn
pointerto time youwantovento
turn on, forexample3:30.
Step 2: TosetStopTime,push in
knobon STOPdialandturn pointer
totime youwantoventoturn off,
forexample6:00. This meansyour
recipecalled fortwoand one-half
hoursofbakingtime.
N~E: Time on STOPdial must
be laterthan time shownoilrange
clock and DELAYSTARTdial.
Step 3: Turn OVEN SET knobto
TIME BAKE. TurriOVEN TEMP
knob to 250”F.or recommended
temperature.
Place food in oven.close the door
and automaticallythe ovenwill be
turned on and off at the times you
haveset. Turn OVEN SET to OFF
and remove food from oven.
OVEININDICA~R LIGHT(s) :U
TIME BAKE settingmay work
differently than they do at BAI<E
setting. Carefully recheck the steps
gi-venabove. If alloperatit~~~sa;e
done as explained, <~tienwill
operate as it should.
:::Q1?*..7.’ ‘~ “-,17
>..fiie~~~.e~s
~~;t~h~d~>+ti
‘“ u=.”-fl~ ‘+.’,i~::,~~
‘~~+~E ~pa~<~e “

,>,
whichcook longerthan 30to40
2. Dark or non-shinyilnishes,
--i
.... quickly.For niostconventional
,d
-“:::~9:&&
..1 ~~~$$baking,light,shinyfinishesgenerally
.
-. givebest results.They prevent
i
----
___ overbrowningin thetime ittakes
forheat to cook the centerareas.
Dull(satin-finish)bottom.surfaces
ofpans are recommendedforcake
pansandpieplatesto be surethose
areasbrowncompletely.
glassand Pyroceram@cookware, minutes.For foodwith short
generallyabsorbheat, whichmay cookingtimes, preheatinggives
resultin dry,crisp crusts.Reduce bestap~earanceandcrispness.
ovenheat25”F.iflightercrustsare 4. Openthe ovendoortocheck
desired. Preheat castiron for foodaslittleas possibleto prevent
bakingsomefoodsforrapid
browningwhen foodisadded. unevenheatingandto saveenergy.
3. Preheatingthe ovenisnotalways
necessary,especiallyfor foods
Shelf
Position Oven
Temperature
400°-475”
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-375”
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500
325°
Time,
Minutes
—
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Container Comments
Bread
Biscuits(M-in. thick)
Coffeecake
Corn bread or muffins
Gingerbread
Muffi~s
Popovers
Quick !oafbread
Yeastbread (2loaves)
Plain rolls
Sweet rolls
:anned, refrigeratedbiscuitstake
~to4minu~$]esstime.
ShinyCookie Sheet
ShinyMetal Panwith
satin-finishbottom
CastIron or Glass
ShinyMetal Panwith
satin-finishbottom
ShinyMetal Muffin Pans
DeepGlass or Cast Iron Cups
Metalor Glass Loaf Pans
Metal or Glass Loaf Pans
ShinyOblongor Muffin Pans
ShinyOblong or Muffin Pans
B, c
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
Preheatcast ironpan forcrisp crust.
Decreaseabout5minutesfor muffin
mix,or bakeat450”F.for25 minutes,
ien at 350”F.for 10to 15minutes.
Darkmetalorglassgivedeepest
browning.
Forthin rolls, ShelfBmaybe used.
Forthin rolls. ShelfBmaybe used.
Cakes
(without shortening)
Angelfood
.7ellyroll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruit c:ikes
I,ayer
Layer,cbocolatc
Lost
Two-piecepanis convenient.
Linepanwithwaxedpaper.
AluminumTube Pan
MetalJelly Roll Pan
Metalor Ceramic Pan
Metalor Ceramic Pan
ShinyMetal Muffin Pans
Metalor Glass Loaf or
rllbcPan
ihiny Metal Pan with
,atin-finishbotfom
;hinyMetal Piinwith
atil].-finishbottom
dctal (jrGlass Loaf Pans
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
Paperliners producemore moist
crusts.
Use 300”F.andShelf Bfor smallor
individualcakes.
Cookies
13rownies Bar cookies from mix use same time.
Use Shelf Candincreasetemp.
25”F.to 50°F.for more browning.
B,C
IB,C
IDrop ICot)kicSheet
Rcfrigci-ator
Rolledor sliced E
Fruits,
O:ker Desserts
3ak(:dapples Glass or JMetalRm
?ustard Glass Custard Cups or Casserolc
(set inpan of 130[water)
lDuddiri~;s,Rice Glass Custard Cups or
and Ctlst;~rd C:isscrolc
.. ....—
p;~s
[:l”(~?~il Ft~il13}1]on C’(>okicSheet
B, c
B, C
A, B, C
B30-60 30-60
50-90
Reducetemp. to300°F. for large
custard. Cook bread or rice pudding
with custard base 80to 90 minutes.
B
400°-4250
3~50-3500
400°-4250
400°-4250
~j(j”
395”..4G:)Q
.-
3250-37.5°
300”-350°
...—
45-70
15-25
40-60
40-60
12-15
Large pies usc 400”F.and increase
time.
Toquickly brownmeringue. use
400°F. for 8to 10minutes.
Custard fillings require lower
temperature, longertime.
Increase time for largeamount
or size.
60-90
30-60
30-75 ~.—-—. ..
I
.-
j:
——.—..-...... _._—
,’
._
—— . .. . _.. ..

....
I+oastingiscookingbydry heat.
Tendermeatorpoultrycanbe
r~jasteduncoveredinyouroven.
I<oastingtemperatures,which
shouldbelow andsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKEor
TIMEBAKE. (Youmayheara
slightclickingsound,indicatingthe
ovenisworkingproperly.)Roasting
iseasy;just followthesesteps:
Step 1:Check weightof meat, and
p!ace,fatsideup,on roastingrack
inashallowpan. (Broilerpanwith
rackisagood pan forthis.)Line
broilerpanwithaluminumfoilwhen
usingpan formarinating, cooking
withfruits, cookingheavilycured
meats,or for bastingfood during
cooking.Avoiclspillingthese
materialson ovenliner or door.
Step 2: Place inovenon shelfin
Aor Bposition. No preheating is
necessary.
Ste~ 4: Mostmeatscontinueto
coo-kslightlywhile standing,after
being removedfrom theoven.
Standingtime recommendedfor
roastsis 10to 20 minutesto allow
roastto firm up and makeit easier
tocarve. Internaltemperaturewill
riseabout5°to 10°F.;tocompensate
for temperaturerise, if desired,
removeroastfromovenat5°to 10°F.
less than temperatureon guide.
N~E: Youmaywish touse TIME
BA~, as described on page 14,to
turn ovenon and off automatically.
Remember that foodwillcontinue
to cook in thehot ovenandtherefore
shouldberemovedwhenthedesired
internal temperature hasbeen
reached.
For frozen Roa*
~Frozen roastsof beef, pork,
lamb, etc., can be startedwithout
thawing, but allow 10to 25 minutes
per pound additionaltime (10
minutesper pound for roastsunder
5pounds, more time for larger
roasts).
@Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Followdirections given
on pacl<er’slabel.
—.- .... ......... --
Questiom&Answers
Q.kitnecessarytocheekfor
dollenmwithameatthermome@r?
A, Checkingthe finishedinternal
temperatureatthecompletionof
cookingtime isrecommended.
Temperaturesareshownon Roasting
Guideonoppositepage.For roasts
over8lbs., cookedat 300°F.with
reducedtime,checkwiththermometer
athalf-hourintervalsafter half the
timehas passed.
Q. Whyis myroastcrumbling
when Itry tocarveit?
A. Roastsare easierto sliceif
allowedto cool 10to20 minutes
after removingfromoven.Be sure
to cutacrossthe grainofthe meat.
Q. Do 1need.to preheatmy
oveneachtime Icook aroast
or poultry?
A. Itis rarely necessarytopreheat
your oven,only forvery small
roasts, whichcookashortlength
oftime.
Q. when bt!ying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buyaroastas evenin
thicknessas possible,or buy rolled
roasts.
Q. Can 1seal the sides of my foil
“tent39when roastingaturkey?
A. Sealingthe foil will steamthe
meat. Leavingitunsealedallowsthe
air to circulate and brown the meat.
—- .- ----——-.—.—---- - - -.--————--—----

,. ..
,-
,2
~~~$1.Positionovenshelfat Bfor
‘+~~”small-sizeroasts(3 to 7lbs.)and
at.4 for largerroasts.
2. Placemeatfat-sideup, or poultry
breast-sideup, on broiler pan or
othershallowpan with trivet. Do
notcover.Do not stuffpoultryuntil
just beforeroasting. Use meat
probefor more accuratedoneness.
Controlsignalswhen foodhas
reachedset temperature. (Donot
placeprobeinstuffing.)
Ww
L~eat
Tendercuts; rib, highquality sirloil~tip,
rumpor top round*
Lamb Legor bone-inshouider*
Vealshoulder, legor loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
3. Removefatanddrippingsas
necessary.Basteas desired. 5.Frozen roas@can be
conventionallyroastedbyadding
4. Stinding time recommendedfor
roastsis10to20minutestoallowroast
to firm up and makeit easierto
carve. Internaltemperaturewillrise
about5°to 10”F.;to compensatefor
temperaturerise, ifdesired,remove
roastfromovenat 5°to 10”F.less
than temperatureonguide.
10to25 minu~esper poufidmore
timethan giveninguidefor
refrigeratedroasts. (10minutes
perpoundforromtsunder5pounds.)
Defrostpoultry beforeroasting.
Oven
Temperature
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
.4pproximateRoastingTime,
in Minutesper Pound
3to5-lbs. 6tO ~-lbs.
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
10minutesper pound (anyweight)
U~lder10-lbs. 10to 15-lbs.
20-30 17-20
*Forbonelessrolled roastsover6-inchesthick, add 5to 10minutesper poundto times givenabove.
Poultry
Chickenor Duck 325°
Chickenpieces 375°
Turkey 325°
WellDone:
WellDone.
WellDone:
‘-.. -
3to5-lbs. Over 5-lbs.
35-40 30-35
35-40
10to 15-lbs. Over15-lbs.
20-25 15-20
Internal
Temperature‘F
130°-1400
150°-1600
170°-1850
130°-140°
150°-160°
170°-i85°
170°-180°
170°-180°
125°-1300
160°
185°-190°
185°-1900
In thigh:
185°-1900
II
—----
o
————-. -------. . .—.—.— -- .. . ...-. ._ -_-—-. .. . . . —..—------.-.-——-——-

. .
Broilingiscookingfoodbyintense
radiantheatfrom.theupperunitin
theoven.Mostilsh andtendercuts
ofmeatcanbebroiled. Followthese
stepstokeepspatteringand
smokingtoaminimum.
Step ~:~fmeathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart. Ifdesired,fat
maybetrimmed, leavinglayer
about1/8”thick.
Step2: Placemeaton broilerrack
inbroilerpan whichcomeswith
range.Alwaysuserack sofatdrips
intobroiler pan; otherwisejuices
maybecomehotenoughtocatchfire.
S@p3:Positionshe~on~ommended
shelfpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneonCposition,butifyourrange
isconnect~dto208volts,youmay
wishto usehigherposition.
i
I
L
—
StSp4: Le:~vedoorajar afewinches
(exceptwhen broilingchicken).
Thecioorstaysopen by itself,yetthe
properten~pcrattlrcismaintainedin
[heoven.
Step 6:Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)
Step %TurnOVENSETknob
toOFF. Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
use of Aluminum Foil
I/I1
1. Ifdesired, broiler panmaybe
linedwith foilandbroilerrack may
becoveredwith foilforbroiling.
ALWAYSBE CERTAIN~MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL TOCONFORM WITH
SLITSIN RACK. Broilerrack is
designedtominimizesmokingand
spattering, andtokeepdrippings
coolduringbroiling. Stoppingfat
and rneatjuices fromdrainingto
thebroiler panpreventsrack from
serving itspurpose, a~~djuicesmay
become hote[~oughtocatch fi~e.
2. DO PJOTplace asi~eetof
aluminum foilo]~shelf, Todo so
r]~ayresult in improperly cooked
fo(lds,damagetoovenf~nishand
incrczsc i~li~c~ton outsidesurfaces
r,~
()~”~;~f:~;l;lt:n.
Questiolw&Am%’ers
Q. why shouldIleavethe door
closed%Ilenbroiling Chicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.This isbecause chickenis
relativelythickerthan other foods
youbroil. Closingthe door holds
moreheat in the oven,which
allowschickento cook evenly
throughout.
Q. when broiling, is it necessary
to alwaysuse a.rackin the pan?
A. Yes.Using therack suspends
the meatoverthepan. As themeat
cooks,thejuices fall intothe pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler,thus preventingexcessive
spatterand smoking,
Q. Should 1salt themeatbefore
broiling?
A. No. Salt drawsout thejuices
and allowsthem toevaporate.
Alwayssalt after cooking. Turn
meat with tongs;piercing meat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each side often
with butter.
Q. why are my meats not tur~ling
out asbrown asthey should?
A. In some areas, the power
(voltage)to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Checktoseeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.DoIneed to grease lnyb~oiler
meiitopreventmwt fl”oimSticlting?
A. ~G. Thebroilerrackis designed
toreflectbroile~heat, thuskeepi~~g
thesurfacecooleI~ougl~.to prevent
meatstickingtothesurface.However,
s~~rayingthebroilerracklig!~tiywith
avegetablecookingspraybe!ere
cooking wil}make Cleafiu.peasic~.

6. ~rc}ilerdoesnotneedtobe
Toslash,cutcrosswisethrough preheated.However,forvery thin
foods,or to increasebrowning,
preheatif desired.
7. BrozemSteak can be
conventionallybroiledby
positioningthe ovenshelfat next
lowestshelfpositionand increasing
cookingtime giveninthisguide
1%timesper side.
outerfatsurfacejust totheedgeof
themeat. Usetongstoturn meat
overtopreventpierci~~gt-neatand
losingjuices.
K+7%.1. Alwaysusebroiler pan andrack
3
~~.$thatcomes withyouroven.It is
designedto minimizesmokingand
spat~erirtgbytrappingjuices inthe
shieldedlowerpart ofthe pan.
2. overt door shouldbe ajarfor all
foodsexceptchicken;thereisa
specialpositionon door which
holdsdoor opencorrectly.
3. For steaksandchops, slashfat
evenlyaroundoutsideedgesofmeat.
4. If desired,marinatemeafi or
chickenbeforebroiling.Or brush
withbarbecuesaucelast5to 10
minuteson~y.
5. Whenarrangingfoodonpan,
do notlet fattyedgeshangover
sides, whichcouldsoilovenwith
fatdripping.
8. If yourrangeisconnectedto
208Volts,rare steaksmaybebrofied
bypreheatingbroilheater and
positioningthe ovenshelfone
positionhigher.
FirstSide SeeondSide
Time, Mnutes Time,~nutis
3% 3%
74-5
77
99
13 13
10 7-8
15 14-16
25 20-25
35 10-15
IIQuantityandlor IShelf
,Food Thickness Position Comments
Arrangein singlelayer.
IBacon I~2.1b.(about8Ic
thin slices)
Spaceevenly.
Upto8pattiestakeaboutsametime.
GroundBeef Il-lb.(4patties)
WellDone 1Ato %-in. thick Ic
Beef’Stea#5
Rare l-inch thick
Medium (1to 1%-lbs.)
WellDone
Steakslessthan1inchcookthrough
beforebrowning,Panfryingis
recommended.
Slashfat.
c
c
c
~.
~Rare I1%-in.thick c
Medium (2to2%-lbs.) c
IWellDone 1Ic Reducetimes about5to 10minutesper
side for cut-upchicken. Brusheach side
with meltedbutter. Broilwith skin
downfirstandbroilwithdoorclosed.
Chicken 1whole
(2 to2%-lbs.),
split lengthwise
A
c
c
Bal(eryProducts
Bread(Toast)or 2to4slices
ToasterPastries 1pkg.(2)
EnglishNluffins 2(split)
1~-z ‘/2
3-4
13-16 Donot
turnover.
Spaceevenly.PlaceEnglishmuffins
cut-side-upandbrushwithbutter,if
desired.
Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.
Handleandturnverycarefully.
Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoincreasebrowning.
Increasetimes5to 10minutesperside
for l’h-inchthickorhomecured.
Slashfat.
b]bster Tails 2-4 B
(6lo8-wL.each)
55
‘A-in.thick
88
10 10
13 13 —-
Slashfat.
cI
c84-7
10 10
10 4-6
17 12-14
61-2 If desired, split sausa:es in half
lengthwise; cut into 5to 6-inch pieces.
...
1
~,
o
——— —

Propercareandcleaningare
i.~p~~~n~soyOUr range willgive
youefficientandsatisfactory
service.Followthesedirections
carefullyincaring foryourrangeto
assuresafeandpropermaintenance.
Finkhes
Theporcelain enamel finishis
sturdybut breakableif misused.
Thisfinishis acid-resistant.
However,any acid foodsspilled
(suchas fruitjuices, tomatoor
vinegar)shouldnotbe permitted
toremain on the finish.
cleaningundertheRaue
Thearea under the range ofmodels
equippedwith abottom drawercan
be reached easily for cleaningby
removingthe bottomdrawer.To
remove,pull drawerout alltheway,
tiltup the front and removeit. To
replace, insertglides at back of
drawerbeyondstopon rangeglides.
Lifidrawer ifnecessary to insert
easily.Let front ofdrawer down,
~henpush into close.
ovenventDuct
Yourrangeisventedthroughaduct
locatedundertherightrearsurface
unit. Cleanthe ductoften.
t
“w
Toremove:
~Make sureunit is cool.
~Liftup right rear surfaceunit.
~Removedrippanandring.
@Lifi outovenventduct.
Toreplace:
~Place thepart overthe ovenvent
locatedbelowthe cooktopwith
openingofthe duct under the round
openingin the drip pan. It is
importantthat the duct is in the
correct position so moistureand
vaporsfrom the ovencan be
released during ovenuse. N~E:
Never coverthe hole in the oven
ventduct with aluminum foilor
anyother material. This prevents
the ovenventfrom working
properly during anycookingcycle.
LampReplacement
CAUT1ON: Before replacing
your oven lamp bulb, disconnect
the electricpowerfor your range
at the nlain fuseor circuit
brealier panel. Besureto let the
lamp coverand bulb cool
completely before removingor
replacing them.
The ovenlamp (bulb)iscovered
withaglass r;movablecoverwhich
isheldinplace withabail-shaped
wire.Removeovendoor,ifdesired,
to reach covereasily.
ToJreBnove:
~Hold hand undercover soit
doesn’tfallwhenreleased. With
fingersof same hand, firmly push
backwire bail untilit clearscover.
Lifioffcover.DO N~ REMOVE
ANY SCWWS.
@Replacebulb with40-watthome
appliancebulb.
Toreplace cover:
@Place it intogrooveof lamp
receptacle. Pull wire bail forward
to center of coveruntilit snapsinto
place. When in place, wire holds
coverfirmly.Be certain wire bail is
in depression in center of cover.
eConnectelectric power tO ra~g~.
Clean theareaunderthedrippans
often.Built-upsoil,especially
grease,maycatchfire.Tomake
cleaningeasier,stay-upunitslifi
upandlockintheupposition,
andplug-inunitsareremovable.
caution: Besure allcontrols are
turned to OFF and surface Umiw
are coolbefore’attemptingtolift
orremovethem.1
Afier IiRingthe stay-upunits or
removingplug-in units, removethe
trim rings and drip pans under the
unitsand clean them accordingto
directionsin tl~eCleaningGuideon
page23.Wipearoundtheedgesof
thesurfaceunitopenings.C~ea~
theareabelowtileu~litso~~ilse:Llll
washedareaswithadampclotil
or spQnge.