Hotpoint RB632GN Installation instructions

.). . . ,..,
-..
I
Howbgetthebestfrom
Conknb
AluminumFoil 4, 18 use and care of
Anti-TipDevice 3,5 models
ApplianceRegistration 2
CanningTips 9
Care and Cleaning 20-24
Clock/1’imer u
Consumer Services 27
Energy-SavingTips 5
Features 6,7
Instigation Instructions 5
hveling 5
Model and Serial Numbers 2
Oven 13
Baking,BakingGuide 14,15
Broi~ing,Broiling Guide 18,19
ContinuousCleaning 24
Control Settings 13
Door Removal 20
Light BulbReplacement 20
Roasting,RoastingGuide 16,17
Thermostat Adjustment 21
VentDuct 20
Problem Solver 25
Safety Instructions 3,4
Surface Coolting 8-11
Control Settings 8
CooI<wareTips 10,11
WErranty Back Cover
-—
-.

It is intendedtohelpyouoperate
andmaintainyournewrange
properly.
Keepithandy for answersto your
questions.
Ifyoudon’tunderstandsomething
or needmore help,write (include
yourphonenumber):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
wri@downthemodel
ad serialnumbeme
You’llfindthem on alabelon
the frontof’the rangebehindthe
ovendoor.
These numbersare also on the
Consumer Product Ownership
RegistrationCard that camewith
yourrange. Beforesendingin this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Immediatelycontactthedealer (or
builder)thatsc~ldyoutherange.
Savetimeandmoney.
Beforeyourequest
service. 0.
ChecktheProblem Solveron
page25.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.
Toobtainservice, seethe
ConsumerServicespagein the
back ofthisbook.
We’reproud ofour service and
wantyouto be pleased. If for some
reasonyou are nothappywith the
serviceyoureceive, here are three
stepsto followfor further help.
FIRST,contactthepeople who
servicedyour appliance. Explain
whyyouare not pleased. Inmost
cases, thiswill solvethe problem.
NHXT,if you are stillnot pleased,
write allthe details-including
yourphonenumber—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville,Kentucky40225
FINALLY, ifyour problem is still
not resolved, write:
Major Appliance Consumer
Action Pane]
20 North Wacker Drive
Chicago, Illinois 60606
_...——

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\- >’
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rang;Udess it isSpeeifieauy
recommendedkthisbook.M
other servicingshouldbe refed
to aqualified technician.
@Before performing any
seF~i~e, ~~scom~c~m
WGE PomRSWPLY
ATmHOUSEHOLD
DIsTmBmIoNPmL
BYmMowNGTHEFUSE
ORSWKHINGOFFTHE
CRCUIT
BREAKER.
I
@Do not let Coohg grease
or otherflammablematerials
aceumMlat&in or neal” the
range.
@DoBlotIlse water on grease
fires. Never picliup aflating
pall. Smotherflamingpanon
surfaceunitbycoveringpan
completelywithwell-fittinglid,
cookiesheetor fiattray.Flaming
greaseoutsideapan canbe put
outby coveringwithbakingsoda
or, if avafiable,amulti-purpose
dry chemicalor foam-typefire
extinguisher.
@Do nottouchheating
elementsor interiorsurfaceof
oven.These surfacesmaybe hot
enoughto burn even-thoughthey
are dark in color.During and
afteruse, do nottouch, or let
clothingor other fiamable
materialscontactsurhce unifi,
areas nearbysurfaceuni~ or any
interiorarea oftie oven;allow
sufficienttime for cooIing9first.
Potentitiy hot surfacesinclude
the cooktopand areas facingthe
cooktop,ovenventopeting and
sur~ces near theopening,md
crevicesaroundthe ovendoor.
Remember: The insidesurface
ofthe ovenmaybe hot when the
door is opened.
em~~ Coohg pork9 follow
the directionse=ctiy and always
cook the meat to an intemd
tempera~re ofat least 170*F.
This assures Mat, in tie rem.ok
possibility &at trichina may be
present in the meat, it wiHbe
Hled and tie meat wdl be safe
to ea~.
F“
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,.~
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——-—
.-

Sllrface Cool&g Utiti
@useproperpansh-”This
applianceis equippedwidlone
or moresurfaceunitsofdifferent
size.Selectcookwarehavingflat
bottomslargeenoughto cover
tie surfaceunitheatingelement.
The useof Unde~SiZd COOkW~e
will expose aportionof the
heatingelementto directcontact
and mayresdt in ignitionof
clothing.Proper relationshipof
cootiare to burnerwilldso
improveefficiency.
@Never leaveSutiaee ti@
m*ndd at @hat w-.
Bodovercausessmoting and
greasy spillovers that may catch
on fire.
@Be Swe hip pas ad vent
duck are motCovered and are
bplace. Their absenceduring
cookingcoulddamagerange
parts and wiring.
*Don9twe dhum fofito
line &ip pam or anywherein
the ovenexceptas describedin
this book. Misuse couldresultin
ashock, fire hazardor damage
to therange.
@Ody Cerbin types of glass9
glass/cemmie9earthenwareor
ethergiwedContiineR%are
Suimbleforrange-topservice;
others maybreak because ofthe
suddenchange in temperature.
(See section on “Surface
Cooking” for suggestions.)
~To minimize the possibility of
burnsy ignition offlammable
nlaterials, and spillage,the
hand!eof acontainer s}Iouldbe
~~~~~~~;~<ardthe center ofthe
]:a~~gewithou.te,:%tendingovel<
nearby Slir[aceI!nits.
-~>j:,~;-iy:~~~jy~~~~-~~:~~@
1~~~~~
~...it’
-.1
S-; -I-7 1;
1~1-( ,+ ~: o::n; :.f>
[e -. aLb> --’+. --’.’ ~5:;$73:J7; ~p-
“4-=
,% .-. .-,1 -r~;.-, ,Y.->
,+ ~~.:,., ,. ,, ~:+j: .- s
~roomforf~hg shodd bem
*y m~ssiblee Frost on frozen
foodsor moistureon fresh foods
can cause hotfatto bubbleup
and oversidesofpan. .+..
@If aCombinationof@i!sor
fatiWiubeusedbnfrying,stir
togetherbeforeheating, or as fa@
meltslowly.
@AlwaysheatfatslQwly9and
watchas it heats.
@use deepfatthermo~neter
wheneverpossible toprev~nt
overh~ting tit beyondthe
smokingpoint.
—. -—-— ..—.-.-.—..-
“ - ---- —-. ----.— ------ .— ———.—— . . . . . . .———-— —.-... -,.—--- . . . . . . . . . . . . ,

—. —
Therangeshouldbe installedon
asheetofplywood(or similar
material)as follows:Wl?e?zthe
floor coveringends at thefront of
2’herange, thearea that therange
willrest on shouldbe builtup with
plywoodto the same levelor higher
thanthe floor covering.This will
allowthe rangeto be movedfor
cleaningor servicing.
a
w~Levelingscrewsare locatedorI
each corner ofthe base ofthe
range. Removethe bottomdrawer
andyou can levelthe rangeon
an unevenfloor with the useof
anutcirivcr.
(?ncof the rear levelingscrews
~,~’illengage the Anti-Tipdevice
(;~llowfor some side to side
:~djustment).AIIowaminimum
~’lcara.nceof 1/8”between the range
i~i~dti~clevelingscrew that isto be
itIs~alicdinlo the AntiJ~ipdcvicc.
.=..-
-.’,-
...
.,”’-..”
.,.
Stlrftice coo~ng
@Usecookwareofmediumweight
aluminum, with tight-fittingcovers,
and flatbottomswhichcompletely
coverthe heatedportionofthe
surfaceunit.
@Cook fresh vegetableswith a
minimumamountofwaterin a
cove~edpan.
~Watchfoodswhenbringingthem
quicklytocooking temperaturesat
high heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat
will keepit coohng.
@Use residualheat with surface
cootig wheneverpossible. For
example,when tooting eggsin tie
shell, bring water andeggsto boil,
then turn to OFF positionand cover
with lid to completethe cooking.
~Use correct heat forcootig task:
HIGH—to s~rt cooking(if time
allows,do not use high heat to
Sbrt).
MEDIUM HI—quickbrowning.
MEDIUM—S1OWfrying.
LOW—finishcookingmost
quanti~ies,simmer—doubleboiler
heat, finish coofing, and special
for smallquantities.
WARM—tomaintain serving
temperature of most foods.
QWhen boiling water for tea or
coffee, heat only amount needed.
It is noteconomical to boil a
container full of water for one
or Iwocups.
ovencoold~hg
@Prek:at ovenonlywhe~l
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
watchtheindicatorlight, andput
foodinovenpromptlyafter the
lightgoesout.
@Alwaysturn ovenOFF before
removingfood.
@Duringbating, avoidfrequent
dooropenings.Keepdoor openas
shortatime aspossibleif itis
opened.
@Cook completeovenmeals
insteadofjust onefooditern.
Potatoes,other vegetablesand
somedesserts willcook together
with amain-dishcasserole, meat
loaf, chicken or roast. Choose
foodsthat cook atthe same
temperatureand in approximately
the sametime.
~Use residualheat in the oven
wheneverpossibleto finish
cookingcasseroles, ovenmeals,
etc. Also add rollsor precooked
dessertsto warmoven, using
residualheat to warm them.
-... il
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Mod~lm63m
—— ——. ......”——— ———.—-.
..

—- —— Explained Model Model Mode]
Fea$EBFeIlld&x on page RB632GN RB636N m647GJ
1ModelandSerialNumbers 2@ @ @
2SurfaceUnitControls 8@e9
3SurfaceUnit “ON” IndicatorLights 8 1 12
4OvenSetControl 13 @ @ @
5OvenTempControl 13 @e@
6OvenCyclingLight 13 @ @ @
7AutomaticOvenTimer,Clock and 12 clock &e@
MinuteTimer MinuteTimer
8Stay-UpCdrod@SurfaceUnit 21 36-in. 36-in.
(Maybe raisedbut notremoved 18-in. 1$-in.
when cleaningunderunit.)
9Plug-InCalrod@SurfaceUnit (Maybe 21 26-in.
removedwhen cleaningunder unit.) 28-in. I
10 Anti-TipDevice 3,5 e@ @
(SeeInstallationInstructions)
11 Chrome-PlatedTrim Ringsand 20 4 4I4
AluminumDrip Pans
12 Oven VentDuct (Locatedunder right 20 ee e
rear surface unit.)
13 Oven Interior Light (Comeson Z() e@e
automaticallywhen door is opened.)
14 Oven LightSwitch 13 a e
15 Broil Unit 18 eee
16 Bake Unit (Maybe liftedgently for 14 @@ @
wiping ovenfloor.)
17 Oven Shelves 13 2 2 2
18 Oven ShelfSupports (Letters A, B, Cand 13 e@@
Dindicatecooking position for shelvesas
recomi~lendedoilcookingguides.)
19 Broiler Pan and Rack 18 Qo0
20 Storage Drawer 23 eeQ
->..:
.2
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1

surfacecookingTvith
Infinite Heat Controk
Yoursurfaceunitsand controls
are designedto giveyouan infinite
choiceofheat settingsforsurface
unitcooking.
Atboth OFF and HIGH positions,
there isaslightnicheso control
“clicks”atthose positions; “click”
on HIGH marks thehighestsetting;
the lowestsettingisbetweenthe
wordsWARMand OFF. In aquiet
kitchenyoumay hear slight
“clicking” soundsduring tooting,
indicatingheat settingsselectedare
being maintained.
Switchinghea~ to highersettings
alwaysshowsaquickerchangethan
switchingto lower settings.
How tosetthe controls
@
Step 1:Grasp controlknoband
push in. (Knobappearancevaries.)
I
I
Step2:Turn eitherclockwiseor
counterclockwisetodesired heat
setting.
control mustbe pushedintoset
only fromOFFposition, when
controlis inany position other
than OFF, it mayberotited
l’ithout pushing in.
Quickstartfor co~”fing; .,:
;
bringwaterto boil. ;
Fastfry,pan broil;
maintainfastboilon large
amountof food. =
Sauteandbrown;
maintainslowboilon -
..-
largeamountoffood.
Cook after startingat
HIGH; cook withlittle
waterin coveredpan.
W~M Steamrice, cereal;
mmaintainserving
temperatureofmostfoods.
~
NmE:
1. AtHIGH andMED HI, never
leavefood unattended. Boilovers
cause smoking;greasy spillovers
maycatch fire. .-
~
2. AtWARMand LOW,melt ‘v---
chocolateand butter on smallunit.
Be sureyou turn controlto OFF
when youfinish cooking.An
indicatorlight willglowwhen
ANY heat on any surfaceunit is on.
--,
(‘)
\..d ‘
‘n
.. #
.. .-
<. ———.—..,
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—..—.-.——.——— --.—
-—
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——.——.— .... . .. . .... ..——— —.
.! As-’ A. 17es,but onlyuse cookware
1
g:g~
=w- designedforcanningpurposes.
.. Che~kthe manufacturer’s
instructionsand recipes for
preservingfoods.Be surecanner
isflat-bottomedandfi~soverthe
centerofyourCalrod@unit. Since
canninggenerateslarge amountsOf
steam, be carefulto avoidburns
fromsteamor heat. Canningshould
onlybedone on surfaceunits.
Q. Can 1cover my drip pansTVith
foil?
A. No. Clean as recommendedin
C1eaningGuide.
Cannilagshouldbe done on
surfaceUllik only.
Potsthatextendbeyondoneinch of
cookingelement’strim ringare not
recommended formost surface
cooking. However,when canning
with water-bathor pressure canner,
Iarger-diameterpots may be used.
This is because boilingwater
[cmperatures(evenunder pressure)
arc ~CJtharnlful to cookt(}]>surfaces
Q. can I21sespecial e[)oking
eqtIi~31neIlt9lil{e an t)rientil W’ok$
011any surface unit?
A= Cookwarewithoutflatsurfaces
isnot recommended,The lifeof
yoursurfaceunitcanbe shortened
and therangetopcanbe damaged
from thehighheatneededforthis
typeofcooking.
Q. Why am Inot getting tl]eheat
Ineedfrom my surfaceunits
eventhoughIhavethe IKmQbS011
the rightsetting?
A. Afierturning surfaceunitoff
and makingsureitis cool, checkto
makesure thatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q.whydoesrnyCooIiWaretilt
W]len
I“placeiton thesurfaceUtit?
A. Becausethesurfaceunitis not
flat. Makesurethatthe “feet” on
yourCalrod@unitsare sitting
tightlyin the rangetop indentation
andthereflectorringis flatonthe
rangesurfdce.
Q. why isthe porcelainfinis~lon
mycooILwaTecomingoffl
A. If yousetyourCalrod@unit
higherthan requiredfor the
cookwarematerialand letthe
cookwaresittoolong,thecookware
finishmaysmoke,crack, pop, or
burn dependingonthe potor pan.
Also, cookingsmallamountsofdry
foodmaydamagethe cookware
finish.
observe FollowingPoints
1. Be sure the canner fits overthe
center of’the surfaceunit. If your
rangeor itslocation does notallow
the canner to be centered on the
sur~dceunit, use smaller-diameter
pots forgood canningresults.
2. Flat-bottomed canners must
be used. Do not usecanners with
flanged or rippled bottoms (often
found in enamelware) because they
don’tmake enough contact with the
surface unit and taketoo longto
boil water.
_-___——— .— ——.—....—-..-——————
3. When canning,use recipes and
procedures fromreputable sources.
Reliablerecipes and procedures are
availablefrom the manufacturer of
yourcanner, manufacturersofglass
jars for canning, such asBall and
Kerr, and the United States
Department ofAgriculture
Extension Service.
4. Remember thatcanning is
aprocess that generateslarge
amountsof steam. Toavoidburns
from steam or heat, be careful
when canning.
N~E: If your range isbeing
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen carefully followed. The
process time willbe shortened by:
(1)using apressure canner, and
(2) starting with HOT tap water for

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$$”u.Irfae@cookingGuide ~
“Caolcbvwe mps
-------
1. Use medium-or heavy-weight -- 2. Toconservethemosttooting 3. DeepFat Frying.Do notoverfill
cootiare. Aluminumcookware energy-,pans shouldbe Haton the kettlewith fatthatmayspillover
conductsheat fasterthan other bottom,havestraightsidesandtight whenaddingfood.Frostyfoods
metis. Cast-ironand coatedcast- fittingiids. Matchtheshe oftie bubblevigorously.Watchfoodfi ~-b.,. -..
ironcoohare is slowto absorb saucepanto the sizeofthe surface E,-...
fryingathightemperaturesand
--.?-v
-re+
heat, butgenerally cooksevenly -.
-+-’:
unit. Apan thatextendsm~orethan keeprangeandhoodcleanfrom -, ..
at LOWor MED heat settings. an inchbeyondtheedgeofthetrim accumulatedgrease.
Steelpansmaycookuneveniyif ring trapsheat, whichcauses
notcombinedwith other metils. discolorationrangingfrom blueto
dark grayon chrometrim rings.
Ced
Commd, grits,
oatmeal
cocoa
Coffee
Fried sunny-side-up
Fried overeasy
Poached
Scrambled or omelets
Meats, Wulti”y
Braised: Pot roasL$of
beef, lamb or veal;
pork steaks and chops
Pan fried: Tender
chops; thin steaks up
to 3/4 inch; minute
steaks; hamburgers;
frai~l{sand saussge.;
thin fis;l fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Cwtiered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Jncovereci
killct
Direetiom andSetting
toShrt Cooking
HIGH. hcoveredpan
bring water toboilbefore
addingcereal.
MGH. Stir togetherwater
or milkand cocoaingredients
Bringiust to aboil.
HIGH. At first perk,
switchheat toLOW.
HIGH. Covereggswith
cool water. Coverpan, cook
until steaming.
MED HI. Melt butter, add
e~s and coverskillet.
HIGH. Melt butter.
HIGH. In coveredpan bring
water toaboil.
HIGH. Heat butter until
Iigiltgoldenin color.
HIGH. Incoveredpan bring
fruit and water toboil.
HIGH. Melt fat, then add
meat. Switch to MED HI to
brown meat. Addwater or
other liquid.
31GH. Preheat skillet, then
~reasclightly.
—.
Directionsmd Setting
toCompleteCooking
LOWor W~M, thenadd
cereal. Finish timingaccording
topackagedirections.
MED. Cook 1or2minutes
tocompletelyblendingredients.
LOWto maintaingentlebut
steadyperk.
LOW.Cook only3to4
minutesfor softcooked;
15minutes for hard cooked.
Continuecookingat MED Hi
until whites arejust set, about
3to 5more minutes.
LOW,then add eggs.When
bottoms ofe~s havejust set,
carefully turn overto cookother
side.
LOW.Carefully add e~s.
Cook uncoveredabout 5
minutes at MED HI.
MED. Addeggmixture.
Cook, stirring todesired
doneness.
LOW.Stir occasionally and
check for sticking.
LOW.Simmer until fork
tender.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
Comments
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepanto preventboilover.
Milk [e-mail]
boilingpointapproaches. .-
Percolate8to 10minutesfor ~?w
If youdo notcoverskillet, baste
e~s with fattocook topsevenly.
Removecookedeggswith slotted
spoonor pancaketurner.
Eggscontinueto set slightlyafter
cooking. Foromelet, do not stir . .
last fewminutes.When set, fold
in half.
Fresh fruit: Use 1/4to 1/2cup
water per poundof fruit. :.
Dried fruit: Use wateraspackage ~=.
directs. Timedepends on whether fruit ~-
has beenpresoaked, If not, allowmore
cookingtime. ~.,.
t’
Meat canbe seasonedandfloured 1.
before it isbrowned, if desired.
Liquid variationsfor flavorcould f
.-
be wine, fruit or tomatojuice or ..
meat broth. [
Timing: Steaks 1to 2inches: 1to \
2hours, BeefStew: 2to3hours. \
Pot Roast: 2‘/zto4hours. {f.
Pan frying isbest for thin steaks $
{
and chops. If rare is desired, preheat z.
r
1
skillet beforeadding meat. ..---\j
f
I
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.—..— .....—.— -—— —...

.— —
WRONG
Cookware Directionsand Setting
toStartCooking commen@
For crisp dry chicken,coveronly
after switchingtoLOWfor 10
minutes.Uncoverandcook, turning
occasionally10to20minutes.
Amore attention-freemethod
isto start andcookat MED.
Food
FriedChicken LOW.Coverskilletand
cookuntiltender.
Uncoverlast fewminutes.
MED HI. Cook, turning
overas nwded.
LOW.Coverandcook
until tender.
LOW.Cookuntil fork
tender. (Watershould
boil slowly.)For very large
..
HIGH, Melt fat, Switchto MED
HI tobrownchicken.
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surfaceunit.
HIGH. Incold skillet, arrange
baconslices. Cookjust
until startingtosizzle.
HIGH. Melt fat. Switchto
MED tobrownslowly.
Panfriedbacon
Meat maybe breadedor
marinatedin saucebeforefrying.
Sauteed:Less tender
thinsteaks(chuck,
round, etc.); liver;
thickor wholefish
Simmeredor stewed
meat; chicken;corned
beet smokedpork;
stewingbeefi tons-e;
etc.
Addsak or otherseasoning
beforecookingifmeathas not
been smokedor otherwise
cured.
~GH. Covermeat withwater
andcoverpanor kett.le.Cook
until steaming. Iamounts, mediumheat
mavbe needed.
.When meltingmarshmallows,
add milk or water.
WARM.Allow 10to Hminutes
tomeltthrough. Stir to smooth.
N4eltingchocolate,
butter, mamhmailows
Thick batter takesslightlylonger
time. ~m pancakesoverwhen
bubbles rise to surface.
MED HI. Heat skillet8to
10minutes. Grease lightly,
%ricakes or
Frenchtoast Cook 2to 3minutesper
side.
Skilletor
Griddle
Mta
Noodlesor spaghetti MED HI. Cookuncovered
until tender. For large
amounts, HIGH maybe
neededto keepwater at
rolling boil throughout
entire cookingtime.
MED HI for foodscooking
10minutes or less. MED
for foods over 10minutes.
Use largeenoughkettleto
preventboilover.Pastadoubles
insize whencooked.
Large
Covered
KettleorPot
Pressure
Cooker or
Canner
Uncovcrcd
saucepan
Covered
Saucepan
2overcd
HIGH. Incoveredkettle,bring
saltedwter to aboil, uncover
and addpastaslowlyso
boilingdoes not stop.
HIGH. Heat until firstjiggle is
heard. Cooker shouldjiggle 2to 3times
per minute.
PressureCooking
Stir hquently toprevent
stickin~.
HIGH. Bringjust toboil. LOW.Tofinish cooking.
I}!lddings,S:iuces,
Candies, Frostings
Uncoveredpan requires more
water and longertime.
MED. Cook 1pound 10
to 30 or more minutes,
depending on tenderness
ofvegetable.
HIGH. Measure 1/2to 1inch
waterin saucepan. Add
salt and prepared vegetable.
In coveredsaucepan bring
to boil.
HIGH. Measure water and salt Break up or stir as needed while
cooking.
LOW. Cook according to
time on package.
ISaucepan as above.Add frozen block
ofvegetable.In covered
saucepan bring toboil.
HIGH. in skillet melt fat. ~m overor stir vegetableas
necessary for evenbrowning.
MED. Addvegetable.
Cook until desired
tenderness is reached.
Siiilt~C(l:Onio)ls;
green pcpp:rs;
musilrooms; cclc[~: ctc,
Uncovered
Skillet
Covered
Saucepan Rice and grits triple involume
after cooking. Time atVJARl~fl.Rice:
1cup rice and 2cups water-25
minutes. Grits: 1cup grits and 4ct~ps
water40 minutes.
HIGH. Bring salte(iwaterto a
boil. WARM. Cover and cook
according to time.

...
....-....—..—.—.—..—— .—.—— ,.
~~lea~t~mafictjmerfind clock011
yourrangeare helpfuldevicesthat
serveseveralpurposes. The knob
locationson somerangemodels
mayvaryand wil~looklikeoneof
thetwosetsoftimersbelow.
Models: RB636N, RS647GJ
To setc~ock
~SET THE CLOCK, push the
center knob inand turn the clock
handsto the correct time. (The
Minute‘Tilmerpointer willmove
also, ietknob out, turn the Timer
pointerto OFF.)
To set TMimEltemmer
The Minute Timer has been
combined with therange clock.
Use itto time all your precise
cookingoperations. You’ll
recognizethe MinuteTimer as the
pointer that isdifferent in color and
shape from the clock hands.
~SET THE MINUTE TIMER,
turn the center knob, witho~]t
pushing in, untilpointer reaches
number of minutes youwish to
time. (Minutes are marked, LIp to
60, in the center ring on theclock.)
At the end of the set time, abuzzer
sounds to tell you time is up, Tur]~
knob, tvithout pusIIiIIgi~~,until
~ointer reaches ~p~ and bUZZCr
stoDs.
TimeBaEKeuses
Autolmatie W@r
UsingAutomaticTimer,youcan
TIME BAKEwiththeovenstarting
immediatelyandturningoff atthe
StopTime setor setboth DELAY-
START(somemodelsmaysay
START)and S~P dialsto
automaticallystartandstopoven
at alatertime ofday.It takesthe
worry outofnotbeinghometo
startor stopthe oven.
Settingthe dialsforTIME BAKE
isexplainedin detailon page 14.
Model m632GN
clock and h~illuteTimer
This modelhas atimeof dayclock
and minutetimer butdoes nothave
STARTand S~P dials needed for
TIME BAKEfunction.
QIBestiom%and AmweFs
Q. Howcam Ime my Minute
miller tomake my Sllrface “
Coo;iixngeasier?
A. YourMinuteTimer willhelp
time totaltooting, which includes
timeto boil foodandchange
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcook in coveredcontainers
eventhoughyoucan’tsee any
steam.
Q. Nlust the clock be set on
correct time of day when Iwish
to use the Automatic Timer for
bating?
A. Yes,ifyou wish to set the
DELAY STARTor STOPdialsto
turn on and offat settimes during
timed functions.
Q. Carl Iuse the Mnute nmer
during oven eooKng?
A. The MinuteTimer can be used
during anycookingfunction. The
AutomaticTimers(DELAYSTART
and S~P dials) are used with
TIME BAKE functiononly.
Q. can Ichange the CloelcVlhile
I’m mme Cooliing in the oven?
A. No. The clockcannotbechanged
during any program that uses the
oventimer. Youmust either stop
those programs or waituntil t!ley
are finished beforechanging time.
[-.-
.--.,‘\
(.,)
j:f-,j
-,/’ ,
-- --
—--.— —.-.. ..
”-.,. .-— . . . . . . - .. ——-—— -—— .-” .-——

1. Look atthecontrols. Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsuse withthe
controls.
2, Checkoveninterior. Lookat
theshelves.T&e apracticerun at
removingandreplacingthemproperly,
togivesure, sturdy SUppOrt.
~. Readoverinformationandtips
thatfollow.
4. Keepthisbook handy soyoucan
referto it, especiallyduringthe
firstweeksof gettingacquainted
withyourrange.
The controls forthe ovenare
marked OVEN SET and OVEN
TEMP. (Knob appearance varies.)
OVEN SET has settingsfor BAKE,
TIME BAKE (onInodels so
equipped), BROILand OFF. When
youturn the knobto the desired
setting, the proper heating unitsare
then activatedfor that operation.
OVEN TEMP maintains the
temperature youset, from WARM
(150”F)to BROIL (550”F).
The oven cycling Light glows
~]ntilthe oven reaches your selected
temperature, then goes offand on
~viththe ovenunit during cooking.
PREHEATINGt?~eoven,evento
hightemperaturesettings,isspeedy
—rarelymorethanabout10minutes.
Preheattheovenonlywhen
necessary.Most foodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingisnecessary,
keepan eyeon the indicatorlight
andput foodin theovenpromptly
after lightgoesout.
ovenInterior shelves
The shelvesare designedwith
stop-locksso thatwhenplaced
eorrect~yon the shelfsupports,
they(a) will stopbeforecoming
completelyfrom theoven,and @)
willnot tilt when removingfood
from or placingfoodon them.
TO ~MO~ ashelffrom the
oven,liftup rwr of shelf, pull
forwardwith stop-locksalongtop
of shelfsupports. Becertain that
shelfis coolbeforetouching.
T’0~PLACE ashelfin oven,
insert shelfwith stop-locksresting
on shelf supports.Push shelf
towardrear of oven;itwill fallinto
place. When she~fis in proper
position, stop-lockson shelfwill
run under shelf supportwhen shelf
ispulled forward.
ForModelsm632GN, m63GN
mWMOWshelvesfromovens
withthesetypeofshelf supports,
pullthe shelftowardyou, tilt front
endupwardandpu~the shelfout.
TO ~PLACE theseshelvesin the
oven,place the shelfon shelf
supportwith stop-locks(curved
extensionunder shel~ facingup
andtowardthe rear ofthe oven.Tilt
up frontand pushshelftowardthe
back ofthe ovenuntilit goespast
“stop”on the ovenwall. Then
lowerthe front ofthe shelf and
pushit all the wayback.
The ovenhas four shelf supports
markedA(bottom), B, Cand D
(top). Shelfpositionsfor coohng
foodare suggestedon Bting,
Roastingand Broilingpages.
ovenLight
(onmodelssoequipp~~)
III I I I
I
—.
—....—
[D
....
—
—
=
~>
—
The lightcomes on automatically
when the door isopened. On
.
models with ovenwindowuse
switchto turn lighton and off whej
door is closed.
Switch is located on front of doo~.
—. -——,...-.——
__—..—
,...-+
.- ---- ....=,

,
-,;
j,Whencooking afoodforthefirst
timeinyournewoven,usetime
givenonrecipesasaguide.Oven
thermostats,overaperiodofyears,
may“drifi”fromthefactorysetting
anddifferencesintimingbetween
anoldandanewovenof5to10
minutesare notunusualandyou
maybeincfinedtothinkthatthenew
ovenisnotperformingcorrectly.
However,yournewovenhasbeen
setcorrectlyatthefactoryandis
moreapttobeaccuratethanthe
ovenitreplaced.
Step 1:Placefoodinoven,being
certaintoleaveabout iinchofspace
betweenpansandwallsofovenfor
goodcirculationofheat. Closeoven
door.During baking, avoidfrequent
dooropeningstoprevent
undesirableresults.
Step 2: ~rn OVENSET’knob to
BAKEand OVEN TEMP knobto
temperature on recipeor onBaking
Guide.
Step 3: Check foodfor doneness
a~minimum timeon recipe. Cook
longerif necessary. Switch offbeat
and removefoods.
thatyouset.Examplesoftiediate
Start(oventurnsonnowandyouset
ittoturnoffautomatically)orDelay
StartandStop(settingtheovento
turnonautomaticallyatalatertime
andturnoffatapresetstoptime)
willbedescribed.
Flow bset hmem
SW* and Autimatic stop
N~E: Beforebeginning,make
surethehandsoftherangeclock
showthecorrecttimeofday.
tiediate Startissimplysetting
oventostartbakingnowandturning
offatalatertimeautomatically.
Remember,foodscontinuecooking
afiercontrolsareoff.
Step 1:TosetStopTime,push in
knobon STOPdid andturnpointer
totimeyouwantoventoturn of~ for
example6:00. The DELAYSTART
did (somemodelsmaysaySTART)
shouldbeat thesamepositionasthe
timeofdayonclock.
Step2:TurnOVENSET knobto
TIME BAKE. TurnOVENTEMP
knobto oventemperature, for
example250”F.The oveilwill start
immediately andwillstop atthe
timeyouhaveset.
E[OV3Jto set Delay sf~rt
~fi~ ~~~P”
DelayStart and Stopissettingthe
oventimer tot~]rntileovenonand
offal]tomatical]yatalatertime than
thepresent timleQfday.
Step1:Tosetstarttime,pushin
knobonDELAYST~T did (some
modelsmaysaySTART)andturn
pointertotimeyouwantoventoturn
on, forexample3:30.
Step 2: TosetStopTime,pushin
knobonSTOPdialandturnpointer
totimeyouwantoventoturnoff, for
example6:00. Thismeansyour
recipecalled fortwoandone-half
hoursofbakingtime.
N~E: TimeonS~P dialmustbe
laterthantime shownon range
clockandDELAYSTARTdid.
Step3:Nrn OVENSETkmobto
TIMEBAKE. Turn OVENTEMP
knobto250”F.orrecommended
temperature.
Place foodin oven,closethe door
andautomaticallytheovenwillbe
turned onand offatthetimes you
haveset. Tum OVEN SET to OFF
and removefood from oven.
OVEN INDICA~RLIGHT(s) at
TIME BAKE settingmay work
differently than theydo atBAKE
setting. Carefully recheck thesteps
given above.If alloperations are-
done asexplained, ovenwillope~ate ~%-,,
as itshould.
‘~’onmodeRsRquippedFvitll ‘--“)
L,,
TIRmLBAI~m.. .,2
..-.....———. --.— —.. ..—.

2. Dark or non-shinyfinishesand 3. Preheatingtheovenisnotalways
,<:&:;%g quictiy. For tiost conventional
~~~# baking,light, shinyfinishes glasscookwaregen~rallyabsorb necessary,especiallyfo~foodsth~t
heat, whichmayresultin dry,crisp cooklongerthan30to 40 minutes.
~
..
zgenerallygivebestresultsbecause crusts. Reduceovenh~at25”F.if
:.: For foodswith shortcookingtimes,
preheatinggivesbest appearance
andcrispness.
4. Topreventunevenheatingand to
saveenergy,opentheovendooras
littleaspossiblewhencheckingfood.
[heyhelpfireventoverbrowning. lightercrus~ are desired. Mpid
For bestbrowningresults,we browningofsomefoodscan be
recommenddullbottomsurfaces achievedbypreheatingcastiron
forcakepansand pie plates. cookware.
Comments
Canned, refrigeratedbiscuitstake
2to4minutesless time.
Preheat castironpan forcrispcrust.
Dwrease about5minutesformuffin
mixor bakeat450”F.for25minutes,
thenat 350”F.for 10to 15minutes.
Dark metalor glass givedeepest
brownin~.
shelf
~sition Oven
Terrlpemture
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
Yood
Bread
Biscuits(1/2in. thick)
Coffeecake
Corn breadormuffins
Gingerbread
Muffins
Container
ShinyCookieSheet
ShinyMetal Panwith
satin-finishbottom
CastIron or Glass
ShinyMetal Panwith
satin-finishbottom
ShinyMetal Muff]nPans
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
Popovers
Quickloafbread
Yeastbread(2loaves)
Plain rolls
Sweet rolls
Cakes
(withoutshortening)
Angelfood
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruit cakes
Layer
Layer,chocolate
Loaf
DeepGlass or Cast-IronCups
Metal or GlassLoaf Pans
Metal or GlassLoaf Pans
ShinyOblongor Muffin Pans
ShinyOblongor Muffin Pans For thin~olls, Shelf Bmaybeused.
For thin rolls, Shelf Bmaybe used.
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
30-55
1o-15
45-60
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Two-piecepan isconvenient.
Line panwith waxpaper.
Aluminum~be Pan
MetalJelly RollPan
Metalor CeramicPan
Metalor Ceramic Pan
ShinyMetal Muffin Pans
Metalor GlassLoaf or
~be Pan
ShinyMetal Wn with
;atjn-finishbottom
lhiny Metal Panwith
;atin-finishbottom
Wetalor Glass Loaf Pans
A, BI
BI
A,B
B
B
1
B
B, C
B, C
B, c
B, C
7
A, B, C
B
Paper linersproducemoistercrusts.
Use 300”F.and Shelf Bfor smallor
individualcakes.
Cookies
Brownies
Drop Bar cookiesfrom mix use sametime.
Use ShelfCand increasetemp.
25*F.to 50”F.for more browning.
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500
Metal or Glass Pans
CookieSheet
Cookie Sheet
Cookie Sheet
Rcfrigeriitor
Rolled or sliced
Frtlits,
Other Desserts
13akcd
~pplCS
Custard Glass or Metal Pan Glass Custard Cups or Casserole
(set in pan ofhot water)
Glass Custard Cups or’
Casserole
Reducetemp. to 300°F. for large
custard,
Cook breador rice puddingwith
custard base 80 to90 minutes.
BI325°
Puddings,Rice
and Custard
Fits
Fruzcn Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust Glass or Satin-5nish Metal
Twocrust Wass or Satin-finish Metal
Large piesuse 400”F.and increased
time.
Toquic~y brownmeringue, use
400”F. for 8to 10minutes.
Custard fillings require lower
temperature, longertime.
A400°-4250
B, A325°-3500
A,B 400°-4250
B
B400°-4250
450°
Pastry shell Glass or Sa!il)-finishMetal
A, B, C
A, B, c
B
325”-400°
325°-3750
300°-3500
Increase time for larger amour~ts
or sizes.
Set on OveiIShelf
Glass or MeGl Pan
Glass
.’

,,
Roastingiscookingbydryheat.
Tendermeat or potlltrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbe lowand steady,keep
spatteringtoaminimum.When
roasting,it is notnecessaryto
sear, baste, coveror addwater
toyourmeat.
Roastingis redly abaking
procedureusedformeats,Therefore,
ovencontrolsare setto BAKEor
TIME BAKE. (Youmayhear a
slightclickingsound, indicatig the
ovenisworkingproperly.)Roasting
is easy;just followthese steps:
Step 1:Check weightof meat, and
place, fatside up, on roasting rack
in ashallowpan. (Broilerpan with
rack is agoodpan for this.) Line
broilerpan withaluminumfotiwhen
usingpan for marinating, cooking
with fruits, cookingheavilycured
meats, or for basting foodduring
cooking. Avoidspilling these
materials on ovenliner or door.
Step 2: Place in oven on shelfin
Ao; Bposition. No preheating is
necessary.
~—.
Step4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis 10to20minutestoallow
roasttof~rmupandmakeiteasier
tocarve.hternal temperaturewH1
riseabout5°to IOT.;tocompensate
fortemperaturerise,ifdesired,
removeroastfromovenat5°to 10T.
lessthantemperatureonguide.
Nm: YoumaywishtouseTME
BAKE,asdescribedonpage14,to
turnovenon andoffautomatic~y.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shoddberemovedwhenthedesired
internaltemperaturehasbeen
reached.
For Rozen Roam
~Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
per pound additionaltime (10
minutesper pound for roasts under
5pounds,moretimefor larger
roasts).
~Thaw most frozenpoultry before
roastingto ensure even doneness.
Somecomercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given
oilpacker’slabel.
Questiomand Amwers
Q. kit necessary hChwkfor
donenwswithamatthemome@r?
A. Checkingthe finished.internal
temperatureatthecompletionof
cookingtime isrecommended.
Temperaturesareshownin~~ting
Guideon oppositepage. Forroasts
over8pounds, cookedat 300°F.
withreduced time, check with
thermometerathalf-hourintervals
afterhalf the timehas passed.
Q. why is my roast Crmbling
when Itry to carve it?
A. Roastsare easier to sliceif
allowedto cool 10to 20 minutes
after removingfrom oven.Be sure
to cutacross the grain ofthe meat.
Q. Do Eneed to preheat my
oven each time Icook aroast
or pultry?
A. It is rarely necessary to preheat
youroven, only for very small
roasts, which cookashort length
oftime.
Q. when buying aroast, ‘are
there any special tips that would
help me Cookit more evenly?
A. Yes.Buy aroast as evenin
thicknessas possible, or buy rolled.
roasts.
Q. can Isea! the sides of my foil
“tent” when roasting aturkey?
A. Sealingthe foilwill steamthe
meat. having itunsealedallowstie
air to circulate and brown the meat.

1.PositionovenshelfatBfor
small-sizeroasts(3to 7lbs.)and
atAfor larger roasts.
2. Place meat fat-sideup,orpoultry
breast-sideup, on broilerpan or
other shallowpan withtrivet. Do
notcover.Do notstuffpoultryuntil
just beforeroasting.Use meat
thermometerformore accurate
doneness.(Do notplace
thermometerin stuffing.)
TvDe
Meat
Tendercuts; rib, highquality sirlointip,
rumpor top round*
Lamb legor bone-inshoulder*
Vealshoulder. legor loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
*Forbonelessrol!edroastsover6inches
thick, add 5to 10minutesper poundtotimes
givenabove.
Poultry
Chickenor Duck
Chickenpieces
Turkey
3. Removefatanddrippingsas S.Frozen roas~ can be
necessary.Basteas desired. conventionallyroastedbyadding
4. Shnding time recommended 10to 2SminutesI]erpound more
forroas~ is 10to20 minutes. This timethan givenin guide for
refrigeratedroasts, (10minutes
allowsroaststo firm up and makes
thermeasier to carve, Internal perpoundforroas~under5pounds.)
Defrostpoultry beforeroasting.
temperaturewillrise about Soto
10*E;tocompensatefortemperature
rise, ifdesired, removethe roast
fromovensooner(at Soto 10”F.
lessthantemperaturein theguide).
oven
Temwrature
325°
325°
325°
325°
325°
325”
325°
350°
325”
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateRoastingTie,
in Minu@s~r Pound
3to 5Ibs. 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)
Under 10lbs. 10to Elbs.
20-30 17-20
3to 5lbs. Over5lbs.
35-40 30-35
35-40
10to 15lbs. Over EIbs.
20-25 15-20
Inkrnd
Temwrature “F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-1800
170°-1800
125°-1300
170°
185°-1900
185°-1900
Inthigh:
185°-1900

..
Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled. Followthese
stepstokeepspatteringand
smokingtoaminimum.
Step 1:Ifmeathasfator gristlenear
edge,cutvetiic~ slashesthrough
bothabout2“apart. Ifdesired,fat
maybetrimmed, leavinglayer
about1/8”thick.
Step2:Placemeaton broilerrack
inbroilerpanwhichcomeswith
range.Alwaysuserack sofatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.
S&p3:Wsitionshel.fon-m.mendd
shelfpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneonCposition,butifyourrange
isconnectedto208volts,youmay
wishtousehigherposition.
Step 4: Leavedoorajar afewinches
(exceptwhen broiling chicken).
Tiledoor staysopen byitself, yetthe
properternperdtureisinaintaind in
theoven.
Step 6:firn foodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
~rn food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether>use
firsttimesgivenforthinnestfood.)
Step %TurnOVENSET knob
toOFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
use of ABuminm Foti
1. Ifdesired, broilerpan maybe
linedwithfoilandbroiler rack may
becoveredwithfoilforbroiling.
ALWAYSBE CERTAINTOMOLD
FOIL THOROUGHLY TO
BROILER WCK, AND SLIT
FOIL ~CONFORM WITH
SLITSIN RACK. Broiler rack is
designedtominimizesmokingand
spattering, andtokeepdrippings
coolduring broiling. Stoppingfat
andmeatjuices fromdraining to
thebroiler pan preventsrack from
sewing itspurpose, andjuices maY
becomehot enoughtocatch fire.
Q. why should Ileavetlhedoor -
closedilRenbroiling chicken?
A. C~lickenistheonly food
:-.—
~-
recomrnendedforclosed-door ~-
broiling.This isbecausechickenis ~-.
relativelythickerthan other foods
youbroil. Closingthe door holds
moreheatin the oven,which
allowschickento cook evenly
throughout.
Q. When broiling,isit necessary
to alwaysuse arackin the pan?
A. Yes.Using the rack suspends
the meatoverthe pan. Asthe meat
cooks,thejuices fallintothe pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler,thus preventingexcessive
spatterand smoking.
Q.Should Isaltthe meat before
broiling?
A. No. Saltdrawsout thejuices
and allowsthemto evaporate.
Alwayssalt afier cooking. Turn
meat with tongs;piercing meat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each sideoften
with butter.
Q.why are my meatsnotturning
outas brown as they should?
A. In someareas, the power
(voltage)to the range maYbe iOW.
In these cases, preheat the broil
unit for 10minutes beforeplaci~~g
broile~pan with food in oven.
Check to see ifyou are using the
recommended shelfposition. Broil
for longestperiod of time indicated
in the Broiling Guide. T~lrllfood.
only once dllringbroiling.
____-.-.—. .. ...—————
----...— .—— ....-~—--

T
‘
-.———
Broi]iilg Toslash,cutcrosswisethrough 6. Broilerdoesnotneedtobe
preheated.However,forverythin
foods,ortoincreasebrowning,
preheatifdesired.
outerfat surfacejust to the edgeof
themeat.Usetongstoturnmeat
ove~”topreventpiercingmeatand
Iosingjuices.
1. Alwaysusebroilerpanandrack
thatcomeswithyouroven.Itis
designeclto minimizesmokingand
spatteringbytrappingjuicesinthe
shieldedlowerpart ofthepan. 7. ~oxei~ Steak canbe
conventionallybroiledby
positioningtheovenshelfatnext
lowestshelfposition]andincreasing
cookingtimegiveninthisguide
1%timesper side.
4. Ifdesired,marinatemeatsor
chickenbeforebroiling.Orbrush
withbarbecuesaucelastSto 10
minutesonly.
2. Oven door shouldbeajarforall
foodsexceptchicken;thereisa
specialpositionondoorwhich
holdsdoor opencorrectly. ~. Whenarrangingfoodonpan,
donotletfattyedgeshangover
sides,whichcouldsoilovenwithfat
dripping.
8. Ifyourrangeisconnectedto
208volfi,raresteaksmaybebroiled
3. Forsteaksandchops,slashfat
evenlyaroundoutsideedgesofmeat. bypreheatingbroilheaterand
positioningtheovenshelfone
positionhigher.
Quantityandlor Shelf Rrst Side
Food Thickness Position Time,Minutes SecondSide
Time,Minutes
3%
Dommexlts
Arrangeinsinglelayer.
Bacon Vlb.(about8c3%
thin siices)
Spaceevenly.
Upto 8pattiestakeaboutsametime.
I
Ground Beef 1lb. (4patties)
WellDone I%to 34in. thick Ic74-5
Beefsteaks
Rare
Medium
WellDone
Rare
Medium
WellDone
Steakslessthan 1inchthickcookthrough
beforebrowning.Panfryingis
ecommended.
Slashfat.
7
9
13
7-8
14-16
20-25
7
9
13
10
15
25
1inchthick
(Ito 1%Ibs.) c
c
c
lfi in. thick
(2to2% lbs.) c
c
c
Reducetimeabout5to 10minutesper
$ideforcut-upchicken.Brusheach side
withmeltedbutter.Broilskin-side-down
firstandbroilwith doorclosed.
10-15
A35
Chicken 1whole
(~to2fi lb~.),
split lengthwise
c1%-2
c3-4
BakeryProducts
Bread(Toast)or 2to4slices
ToasterPastries 1pkg. (2)
EnglisilMuffins 2(split)
Spaceevenly.Place Englishmuffins
cut-side-upandbrush withbutter, if
desired.
Cut throughbackof shell. Spread
open. Brushwithmeltedbutter
beforeandafterhalf ofbroilingtime.
Handle andturnverycarefully.
Brushwithlemonbutter beforeand
~uringcookingif desired. Preheat
broilertoincreasebrowning.
—
Increasetime5to 10minutesper side
for 1%inchthickor homecured.
Slashfat.
‘/2
Donot
turn over.
B13-16
l~)bsterTails ~-~
(6to8-oz.each)
5
Fish l-lb.fillets )i (0 c5
‘/zin, thick
EiamSlices 1in. thick B8
([)rccookcd)
.’
8
d
10
13
Slash fat.
4-7
10
4-6
12-14
Ifdesired, split sausagesin lla!f
lengthwise; cutinto 5-to 6-inchpieces.
1-2
I
... -11
~
!1
17___
. .....—------ .- .. . -—--— .——-,.-.— —— —— ..—__
—.—--

Proper care andcleaningare
importantso yourrangewillgive
youefficientand.satisfactory
service. Followthese directions
carefullyin caring foryourrangeto
assuresafeandproper maintenance.
The porcelainenamel cooktopis
sturdybut breakableif misused.
Thisfinish is acid-resistant.
However,anyacid foodsspilled
(suchas fruitjuices, tomatoor
vinegar)shouldnot be permitted
to remain on thefinish.
Clea@ under the Range
The area under the rangeofmodels
equippedwith abottomdrawercan
be reached easily for cleaningby
removingthe bottomdrawer.To
remove,pull drawer out allthe way,
tiltup the frontand removeit. To
replace, insert glides at back of
drawerbeyondstopon rangeglides.
Lifi drawer if necessary toinsert
easily.Let front of drawerdown,
then push into close.
II
ToREMOVE door, open to BROIL
position, or where you feelhinge
catch slightly.Grasp door at sides;
lifidoor up a~~dawayfrom hinges.
lb REPLACE, grasp dooi.at sides.
Line up door with hinges and p~~sh
dOOrfirillly i~l[oplace.
ovenventDtlet
Yourrangeisventedthroughaduct
locatedunder the rightrear surface
unit. Cleanthe ductoften.
Toremove:
@Lift up right rear surfaceunit.
~Removedrip pan and ring.
~Lifi outovenvent duct.
eplace thepart overthe oven vent
locatedbelow the cooktopwith
openingof the ductunder the round
openingin the drip pan. It is
important that the duct isin the
correct position so moisture and
vaporsfrom the ovencan be
released during ovenuse. N~E:
Never coverthe hole in the oven
vent duct with aluminum foilor
any other material. This prevents
the ovenvent from working
properly during anycooking cycle.
Lamp Replaeemlent
CAUTION:Beforereplacing
your ovenlamp bulb,&sconneet
the electricpower for your range
atthemain fuse or circuit
breaker panel. Be sure to let the
lamp cover and bulb cool
completely before removingor
~eplacingthem.
—.——.
—. —-— -—..————.
The ovenlamp (bulb)iscovered
withaglassremovablecoverwhich
isheld in place withabail-shaped
wire.Removeovendoor,ifdesired,
to reach covereasily.
Toremove:
~Holdhand undercoverso it
doesn’tfdl whenreleased. With
fingersofsame hand, firdy push
back wirebail untilit clearscover.
Lift offcover.DO NOT ~MOVE
ANY SCWWS.
~Replacebulb with40-watthome
appliancebulb.
Toreplacecover:
~Place it intogrooveof lamp
receptacle. Pullwire bail forward
to center of coveruntil it snapsinto
place. When in place, wire holds
coverfirmly. Becertain wire bail
is indepression in center of cover.
@Connect electric power to range.
Clean the area under the drip pans
often. Built-upsoil, especially
grease, may catchfire. TOmake
cleaning easier, stay-upunitslift
up and lock in theup position,
and plug-inunits are removable.
.— —.-