Hotpoint RB731 Installation instructions

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‘1
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use of’
RB731 RB735G RS’7’42G
IW?34 RS743G
IW?37 tips p5
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the Solver p’7
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1Before UsingYourRange. .. .....2
Safety Instructions ...........3-4
Energy SavingTips. ............5
Features ofYour Range .......6-9
Surface Cooking , . . . . . . .......10
Automatic Timer and Clocks ...12
UsingYourOven. .........,...13
How T’oBake and Time Bake ...14
How To Roast... ...4.........15
How To Broil... . . . . . . . .......16
Exhaust System. ..............17
How Cooperate the
Self-CleaningOven .......18-19
Removable Oven Door ........20
How To Care For
YourRange .............20-22
Home Canning Tips ...........22
Problem Solver. ...........,..23
Surface Choking Chart .....24-25
Baking Chart.. ...............26
Roasting Chart ....... ........27
BroilingChart ................28
Cleaning Chart ............29-30
IfYouNeed Service . .. . .......31
Warranty . . . . . . . . . . . Back Cover
It willhelp you operate and main-
tainyour new Range properly.
Keep it handyforanswers to your
questions.
If you don’tunderstand something
or need more help. . .
Call, toll free:
The GE Answer CenterTM
800.626.2000
consumer information service
or write: (includeyour phone
number);
Consumer Affairs
Hotpoint
Appliance Park
Louisville,KY40225
SerialNumbers
You’llfind thereon alabel onthe
front ofthe Range behind the oven
door.
These numbers are also onthe
Consumer Product Ownership Reg-
istration Card that came with your
Range. Beforesendingin this card,
please write these numbers here:
Model No.
Serial No.
Use these numbers in any corre-
spondence or servicecalls con-
cerning ‘yourRange,
If M-mRewived ——
aRange7
immediately contact the dealer [or —
builder)th~t soldyou the Range.
save Time and Money ●Qo...
--.:
BefoTeYou Request s@rvice ~,.!
~~y
Check the Problem Solver(page
“-=-
23).It listsminor causesof oper-
ating problemsthat you can correct
yourself.
-——

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.:. ~/hen ~sing~lectric~{~ppknc~s
-=; r~
$$&isicsafety precautions should be
‘=-”Ilowed,including the following:
.
.- .’ Use this appliance only for its
in~ende,duse as described in this
manual.
~~~Besure your appliance is prop-
er-1~.installed and grounded by a
qualified technician in accordance
with the provided installation
instructions.
:Don’t attempt to repair or
repiace any part of your range”
unlessit is specificallyrecom-
mended in this book. All other
ser~icingshould be referred to
aqualified technician.
~~~Before performing any service,
DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
-FLTSEOR SWITCHING OFF
‘THE CIRCUIT BREAKER.
-— “- Do notk!avedmren dom!-
ildren should not be left alone
runattended in area where
appliance is in use. They should
nmer be allowed to sit or stand
on any part of the appliance.
Don’t allow anyone to climb,
stand or hang on the door’, drawel”
or range top. They could damage
the range and even tip it over
causirrgsevere persona! injury.
‘CAUTION: Do NOT STORE
ITEMS OF INTEREST m
C:E-111.DRENIN ~ABINETs
ABOVE ARANGE OR ON THE
!B’ACKSPL14SHOF ARANGE—
CHILDREN ON
THE RANGE? TO REACH
13’1;14SCQIJLD BZ SERIOLJSEY
j~<j[,lf~~~~]”
.
this
f-’ wearprwperClothing=Loose
fitting or hanging garments should
never be worn while using the
appliance. Flammable material
could be ignited if brought in con-
tact with hot heating elements and
may cause severe burns.
@Use only dry pothoMerw-=—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
e? pJeveYuse yourappliance for
warming or heating the room.
GStorage in or on Ap@iance=-
Flammable materials should not
be stored in an oven or near sur-
face units.
‘~ Keep hood and grease filters
dean tomaintain good venting
and to avoid grease fires.
:: Do not let cooking grease or
other flammable materials accu-
rrmkde in the range or near it.
‘: Do not use water on grease
fires. Never pick up aflaming pan.
Smother flaming pan on surface
unit by covering pan completely
with well fitting lid, cookie sheet
or flat tray. Flaming grease out-
side apan can be put out by
covering with baking soda or, if’
available, adry
chemicai or foam.
Q
.d
‘= Do nottmdl heating ‘demerits
minterimsurfaceof oven, These
surf’acesmay 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 sur-
face units, areas nearby surface
units or any interior area of the
oven; allow sufficienttime for
cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the openings, and
crevicesaround the oven door.
Remember: The inside surface of
the oven may be hot when the
door is opened.
@when cooking pOrkfOllOW
OUI”
directions exactly and always cook
the meat to at least 170°,This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it will be killed and
meat will be safe to eat.
.--.—.-...—..... ... .. . .
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1‘3 .0”!. -: 0
-1..: (, l.. p. ,:
‘:’ i%md away frmntile range
when openingoven (km’. me hot
airor steam vvhidaescapes can
‘muse bums tohands, facemi/
or’eyes.
=mm% heat mq.mmil food Con”
tainml inw? oven. Plwmm could
build Upm-d the Container’could
burst causing minjury.
@Keep oven vent ducts
unobstructed.
::! Keep oven free from grease
build up.
GPlace oven rack in desired posi-
tion while oven is cool. If racks
must be handIed when hot, do not
let potholder contact heating units
in the oven,
~~Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the door or oven
walls.
>When using cooking or
roasting bags in oven, folIow the
manufacturer’s directions.
cDo not use your oven to dry
newspapers. If overheated, they
can catch fire,
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~~Do not clean door gtudu%The
door gasket is essential for agood
scfil.Care should be taken not to
rub, damage. or move the gasket.
Do not use oven ckamm. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
~ln~:
part of the oven.
Clean only parts listed in this
USCand Care Book,
~~f~j-~%&]egnimg the oven,
remove broiler pan and other
J:! ,L,@Qg~j~”~yJ~T~-:.’-~*
;>~]].f:~[.es’-’- ..ly <Jh~ii!us
0UW‘propwPan Size—This
appliance is equipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner willalso improve
efficiency.
@pq~~~~]~~~~$~~a~~~~~~$
unattended at high heat settings.
130ilovercauses smoking and
greasy spillovers that may catch
on fire.
QBe sure drip pans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
QDon% use ahmlim.lm foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
~:~tliy certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top service;
others may break because of the
sudden change in temperature
(see section on “Surface Cooking”
for suggestions.)
‘TO burns, ignition of
flammable materials, and spillage;
the handle of acontainer should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
Don’t immerse or soak rt?mov-
abie .suFf&Xunits. Don% put them
in adishwasher.
c.2 A&wy+humsurfacewit to
OFIFbefm? WmnovingUtmm.
@Keep an eye on foods being
fried at HIGH or MED1l.JM
HIGH heats.
@To avoid the possibilityof a
burn OFelectricshock, always be
certainthatthe controlsfor aii
surfaceUnitsan?at ‘OFFposition
and d] C(M$arecod before
to removethe wit.
@‘Whenflamingfoods underthe
hood, ttm’nthe fan off. me fan, if
operating9may spreadthe fhne.
@FOO&forfrying should be as
dry as possible. Frost cmfrozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
QUse little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spil]overswhen food is added.
@If acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
@Ahvays heat fat slowly, and
watch as it heats.
GUse deep fat thermometer
whenever possible to prevent over-
heating fat beyond the smoking
point.
utensils. ~-.,
-----
..-” -.
(‘\
YJ

“%ushioned viny]or carpeting.When
rno\ing the range on this type of
flooring,usecare, and it isreconl-
mendedthat thesesimpleand inex-
pensi~einstructions befollowed.
The range should be installedon a
sheetof plywood (or similar mate-
rial}as follows: Whenthejloor
covering is terminated at the from’
qf the range, the area that the range
\\ill rest on should be built up with
pl>woodto the same levelor higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.
(not orIRS models)
Lmeling screwsare located on each
corner of the base of the range. By
removingthe bottom drawer you
=+=-arlleve]the range to an uneven
~.~l ourwith the use of anutdriver.
To remove drawer, pull drawer out
all the way, tilt up the front and
I-cmovc it. To rcplacc, insert glides
a[ back of drawer beyond stop on
range gJidcs. L~ftdrawer if neces-
sar~’to insert easily. Let f’rentof
drawer down, then push in to close.
---.. ..——-.. .-...
Usecooking utensilsof medium
weightaluminum, tight-fitting
covers,and flat bottoms which
completelycover the heated por-
tion of the surface unit.
Cook fresh vegetableswith a
minimumamount of water in
acovered pan.
Watch foods when bringing them
quicklyto cooking temperatures
at HIGH heat. When food
reachescooking temperature,
reduce heat immediatelyto
lowestsetting that willkeep it
cooking.
Useresidual heat with surface
cooking wheneverpossible. For
example, when cooking eggsin
the shell,bring water to boil,
then turn to OFF position to
complete the cooking.
Usecorrect heat for cooking
task. ..HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slowfrying, LOW—finishcooking
most quantities, simmer—double
boiler heat, finish cooking, and
specialfor small quantities.
When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to
boil acontainer full of water for
only one or two cups.
-.
,...
L
Preheat the oven only when
necessary.Most foods wiHcook
satisfactorilywithout preheating.
If youfind preheating is neces-
sary, watch.the ir~dicatorlight,
and put food in the oven
promptly after the light goesout.
Alwaysturn oven OFF before
removingfood.
During baking, avoid frequent
door openings. Keep door open
as short atime as possiblewhen
it is opened.
Cook complete oven meals
instead ofjust one food item.
Potatoes, other vegetables,and
some desserts willcook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Useresidual heat in oven when-
ever possibleto finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them,
——-... ,-—.—-—————- - --—
—.-—._— ..
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Model
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Model
RE3735G*
rExpkhd Mdd N&k?] Model i
Feait.weIndex ‘on??Zqy? REU31 RB734 R13737 I
.1R40cieiand Serial Numbers 2@@ @
-j
.. Surface Unit Controls 10 @@$ @
.
“ON”Indicator Ligflt/Lights
?10 22 2
for Surface Units
f
-Y Oven Set (Clean) Control 13 @@@
iOven Temp (Clean) Control 13 @$ @@
() Oven CyclingLight 13 a@ @
Automatic Oven Timer
Clock and Minute Timer 12 @ @ @
\Door Latch Release 18 e@@
1Door Locked Light 18 ee@
@
@
@
83
69
@
10 Oven Cleaning Light 18 a@e
Plug-In Calrod@Surface Unit 2-6in.
iJ(May be removed when 21 2-8 in.
cleaning under unit.)
2-6 in.
2-8in.
Stay-Up Calrod@Surface Unit 3-6 in. 3-6in.
12 (May be raised but not removed 21 1-8in. 1-8in.
when cleaning under unit.)
i1~Separate Chrome Trim Rings and
-Aluminum Drip Pans 21 44-1
One-Piece Chrome Trim Rings
and Drip Pans
14 or 21 44
Separate Chrome Trim Rings
and Porcelain Drip Pans
[
~ioven Vent Duct (Located under I
right
rear surface unit,)20 @@63
..
~(I Oven Interioi. Light (Comes on 20 @ 69 63
automatically when door is opened.)
I‘~ OVcnLight Switch 13 @
!:; Broil Unit 16 ‘al @e
—
69
~,, ElakcUnit (May be lifted gently
for wiping oven floor.)14 @@@
j~~j ~v~n S]le]vcs 13 ~22
‘@
2},,
Oven Shelf Supports (Letters
-,jA. B, C. &Dindica[e cooking 13 @0‘a
nositions for shelves as
1
c)
o—-J <
1.
f8 #
,.. !
.——.. _..— —i_._..—..— ,
---,

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-,-
@
‘$32
.
.
@
(tSlide-In)
—
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Model! Mow
RS742G* RH758G*
a&+
Model
RB’743’G*
63
—e
IExpkhed
On Page
...:
-d
.:
~Feshnre Index
,:
.,..1
—; —.—
.s .=-=?. Ihfiodeland Serial NTumbers
.... .,
,-.++’” -) Surface Unit Controls
2
63 1------
63
—
10
5sss%%
.: )
F*?:*
~L@&*,,
:r
-*@#i!+2 “ON’-Indicator Light/Lights
for Surface Units
.
9I‘1
10 2
@
x.
6?$
4
-F Oven Set (Clean) Control
!~ Oven Temp (Clean) Control
13 {
13
13 --2 @
@
I(: Oven CyclingLight
I7Automatic Oven Timer
Clock and Minute Timer 12 @@
8Door Latch Release
gDoor Locked Light
18
18
1810 Oven Cleaning Light
Plug-In Calrod@Surface Unit
Ii (May beremoved when
cleaning under unit.)
@4$
2-6in.
2-8 in.
21
21
Stay-Up Calrod@Surface Unit
]Z (May beraised but not removed
when cleaning under unit.)
2-6 in.
2-8 in.
4
3-6in.
1-8in.
A?a.
‘e
.+
-._
=+
1-
17 Separate Chrome Trimmings
and Aluminum Drip Pans 21 4
One-Piece Chrome Trim Rings
and Drip Pans
l)
I+or
Separate Chrome Trim Rings
and Porcelain Drip Pans
~Oven Vent Duct (Located under
right rear surface unit.)
4
20
Oven Interior Light (Comes Gn
‘) automatically when door is opened.) —
7oven Light Switch
~Broil Unit
~Bake Unit (May be lifted gently
for wiping oven floor.)
~Oven Shelves I
20
13
@@
16
14 @62
I
,,
22 2
Oven Shelf Supports (Letters
A.,B, C. &Dindicate cooking
positions for shelves as
rccornrnended on cooking charts.)
Broiler %n and Rack
13 C3
16 —
20
(’j
c1
c1
—.

~“g:~$~~g~
}, Surface Unit Controls
2. Master Indicating Light for Surface Units
3. Calrod@Units
Smi’wxcooking with
]fg~~~~ ~~eat controls
Yoursurface units and controls are
designed to giveyou an infinite
choice of heat settingsfor surface
unit cooking.
At both OFF and HIGH positions,
there is aslightniche so control
“clicks”at those positions; “click”
on HIGH marks the highestsetting;
the lowest setting is between the
words WARMand OFF. In aquiet
kitchen you may hear slight“click-
ing”sounds during cooking, indi-
cating heat settings selectedare
being maintained.
Sv,itching heats to higher settings
always show aquicker change than
switching to lower settings.
step1
Grasp contol knob and push in. . .
I/~*‘-;
‘~ m
,}t%.,.,4.
Turn either clockwise or counter-
clockwise to desired heat setting.
control must be pushed in to set
only from OFF’position. when
control is in any position other
than OFF, it may be rotated
without pushing im.
B%sure you turn control to IOFF
when you finish cooking. An indi-
cator light will glow when ANY
herit on any surface unit is on.
cooking ‘Guide
forusingHeats
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; main-
tain fast boil on large
amount of food.
Saute and brown; main-
tain slowboil on large
amount of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; main-
tain servingtemperature
of most foods.
i, At ljIGH, MED HI, never leave
food unattended. Boiloverscause
smoking; greasy spillovers may
catch fire.
2. At WARM, LOW, melt choco-
late, butter on small unit.
-..—.-

...
.~%$. Your Minute Timer willhelp
~$~~~nlcI-OTALcooking which
:‘F&l~nclucles[ime to boil food and
-. change temperatures. Do notjudge
-..
.->1 cooking time by visiblesteam only.
Food willcook in covered utensils
A. Yes,but only use utensils
designedfor canning purposes.
Check the manufacturer’sinstruc-
tionsand recipesfor preserving
foods. Besure canner isflat-
bottomed and fits over the center of
your Calrod@unit. Since canning
generates large amounts of steam,
becareful to avoid burns from
steam or heat. Canning should only
bedone on surface units.
{], [’:$~~I~j~{>Spcciid O.mkir!g
eqilipmmt Hkian Oriei%laiwok. 011
aknJ’!wfxct-?units’?
A. IJtensilswithout flat surfacesare
not recommended.The lifeof your
surfaceunit can be shortened and
the range top can be damaged from
the high heat neededfor this type
of cooking.
Q. can ICo!’ermy drip pRnswith
foil?
A. No. Clean as recommended in
the CleaningChart.
Q. W’hyis the porcelain finish on
my containers comingoff?
A. If you set your Calrod@units
higherthan required for the con-
tainer material, and leaveit, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, too high of heat for long
periods, and smallamounts of dry
food may damage the finish.
.-.-.,
\
\,
:.
-----.
1-/
... --- —-—-——---- .................... .....-...--.-.—--..-—— —..----
Q, why IInl II“iotg(?ttingthe hat I
{led frommy Hriit!;even fkm$$i Ii
ka!’e theknobs 0!3Ihf!right setting?
A. After turning surface unit off
and making sure it iscool, check to
make sure that youi.plug-in units
are securelyfastened into the sur-
faceconnection.
Q. Whydo lllyutensilstilt when I
placethem Orlthe surface Unit?
A. Make sure that the “feet” on
your Calrod@units are sitting
tightlyin the range top indentation
and the trim ring isflat on the
range surface. Possiblyyour plug-in
unit is not piuggedinto unit
properly.
[?
I
-..., >

The automatic timer and clock on
your Range are helpfLddevicesthat
serveseveralpurposes. The knob
Iccations on some range models
may vary and willlook likeone of
the two sets of timers below.
(NOTE: Model RB731has a
4-hour timer for timing ovenand
self-cleaningcycle.) Time Bake uses
Awn-nmtk Tim$x
~’~~~f ~]~$-~{
TO SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (If the
Automatic Timer pointer should
moveaIso, !et knob out, turn the
Timer pointer to OFF.)
The Minute Timer has been com-
bined with the range clock. Use it
to time all your precise cooking
operations. You’llrecognizethe
Minute Timer as the pointer which
is different in color and shape than
the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without push-
ing in~untii pointer reaches number
of minutes you wish to time. (Min-
utes are marked, up to 60, in the
center ring on the clock.) At the
end of the set time, abuzzer sounds
to tell you time is up. Turn knob,
without pushingin9until pointer
reaches OFF and buzzer stops.
Using Automatic Timer, you can
TIME BAKE with the ovenstart-
ing immediatelyand turning off at
the Stop Time set or set both Start
and Stop dialsto automatically
start and stop oven at alater time
of day. It takes the worry out of
not being home to start or stop
the oven.
Setting the dials for TIME BAKE
is explained in detail on page 14.
SW’”aml! IJ!x?s
A.utmndk Timer
The self-cleaningfunction on your
range uses the Automatic Timer to
set the length of time needed to
clean whether you wishto ciean
immediately or delay the cleaning.
By setting the Start and/or Stop
Dials you may choose to begin
immediately or clean at lowenergy
times during the night. Full expla-
nations of setting the Start and
Stop Dials for self-cleaningare des-
cribed on pages 18and 19.
Qwiim% and Answers --—
Q. ii(w Carl Iusemy Minute -rimel” -- .-
to makemy W.lk”facecookingW$iw? .
-.
A. YourMinuteTimer willhelp .....
timetotal cookingwhichincludes
timeto boilfood and change tern-
.—...—
---
-“.-. ..
.-
peratures. Do not judge cooking
time by visiblesteam only. Food
willcook in coveredcontainers
eventhough you can’tseeany
steam.
Q. Must the clock be set on correct
time of day when Iwishto use the
Automatic Timer fm baking?
A. Yes,if you wish to set the Start
or Stop Dials to turn on and off at
set timesduring timed functions.
Q. can Iuse ‘theMinute Timer
duringovencooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers(Start and Stop
Dials) are used with TIME BAKE
and SELF-CLEAN functions.
Q. Can Ichange the clock while
I’mTime Cooking in the oven’?
A. No. The clock cannot be
changed during any program that
usesthe oven timer. Youmust
either stop those programs or wait
until they are finished before
changing time.
i...-..’

;.=.9.
.fLook at the controls. Besure you
:’.
.. ~=~nd~rstand how to set them prop-
%@&frlv.Read overthe directionsfor
..-4a.
‘th~ Automatic OvenTimer so you
understand its use with the -
controls.
TCheck oveninterior. Look at the
,..
shelves,Take apractice run at re-
movingand replacingthem prop-
erly,to givesure sturdy support.
3. Read over information and tips
that follow.
4, Keep this book handy so you can
refer to it, especiallyduring the first
weeksof getting acquainted with
your oven.
oven ConiroIs
The controls for the oven(s)are
marked OVEN SET and OVEN
TEMP. OVEN SET has settingsfor
BAKE, TIME BAKE, BROIL,
CLEAN and OFF. When youturn
the knob to the desired setting, the
proper heating units are then acti-
‘=~-~~ated for that operation.
Index +~
Marker
Pointer
Oven ‘rempSetting for NormalCooking
The OVENTEMP
control has ared area that is used
onlyfor CLEAN. For normal
cooking, lineup the desiredtem-
peratures (marked on the control
knob) with the index marker
located immediatelyabove the
control.
For CLEAN, rotate the knob to the
right until red area is pointing up,
toward Index Marker. When posi-
tion is reached, knob should snap
into position.
oven Interior shelves
OVEN TEMP maintains the tem- The shelvesare designed with stop-
erature you set from WARM
50°) to BRQH. (5500).The Oven
CyclingLight glows until oven
reaches the selected temperature,
then goes off and on with the oven
unit(s) during cooking. PREHEAT-
I~TGthe oven, even to high tem-
perature settings, is speedy—rarely
more than about 10minutes. Pre-
heat the oven only when necessary.
Most foods willcook satisfactorily
without preheating. If you find pre-
heating is necessary, keep an eye
on the indicator light and put food
in the oven promptly after light
goes out.
locks so that when placed correctly
on the shelfsupports, (a) willstop
before coming completelyfrom the
oven, (b) willnot tilt when re-
moving food nor when placing food
on them.
TO REMOVE shelvesfrom the
oven, when cool, lift up rear of
shelf, pull forward with stop-locks
(curved extension under shelf)
along top of shelf supports.
TO REPLACE shelvesin oven,
insert shelfwith stop-locks resting
on shelf supports. Push shelf
toward rear of oven; it willfall into
t)lace. When shelf is in proper posi-
.
tion, stop-locks on she~ will run
under shelf support when shelf is
pulled forward.
The lightcomes on automatically
when the door isopened. Use
switchto turn lighton and off
when door is closed. Switch is
located on front of door.
Lamp fmwSwfafx TLJ.mit
Lamp may be lighted by pressing
the lamp switch button. Besure to
hold button depressed until light
comes on.

%5 R.M-ng chart on Page. M.
When cookingafood for th~first
time in your new oven, usetime
gi’,JIl Onrecipesas aguide.@en
thermostats, over aperiod ofyears,
may “drift” from the factory setting
and differencesin timing between
an old and anew oven of 5to 10
minutesare not unusual and you
may be inclinedto think that the
new.oven is not performing cor-
rectly. However, your new oven has
been set correctly at the factory and
ismore apt to be accurate than the
ol~enit replaced.
Siep 1:Place food in oven, being
certain to leaveabout 1-inchof
space between pans and wallsof
oven fol.good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
%tep2: Turn OVEN SET Knob to
BAKE and OVEN TEMP Knob to
temperature on recipe or on Baking
Chart.
‘-(e;)3: Check food for doneness.,
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
I’he automatic oven timer controls
:ircdesigncd to turn the o~’enon or
off automiitica]l}’at specific times
ihat you sc[. Examples of Imme-
diate Start (oven turns OnilOW and
you set it to turn off automatically)
or Delay Start and Stop (setting
the ovento turn on automatically
at alater time and turn off at a
preset stop time) willbe described.
How to set start
NOTE: Beforebeginningmake sure
the hands of the range clock show
the correct time of day.
immediate Start issimplysetting
oven to start baking now and turn-
ing off at alater time automati-
cally. Remember, foods continue
cooking after controls are off.
Step 1:To set Stop Time, push
in knob on STOP dial and turn
pointer to time you want oven to
turn off, for example 6:00.The
Start Dial should be at the same
position as the time of day on
clock.
Siep 2:Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to oven temperature, for
example 250°.
..._.; s&~/.m,{.
~:<,+:;;+pg:~:7
j:-;:~j~,,-i;<;~jc<i L)?.<+lz
.
~~4,-3L..
~.>~.:
~,~:.I=J~j~,~~..:
.
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at alater time
than the present time of day.
!5tep1:To set start time, push in
knob on START dial and turn
pointer to time youwant oven to
turn on, for example3:30.
Step 2:To set Stop Time, push in
knob on STOP dial and turn poin-
ter to time you want oven to turn
off, for example 6:00.This means
your recipe called for two and one-
half hours of baking time.
NOTE:Time on Stop Dial must be
later than time shown on range
clock and Start Dial.
Step 3:Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 250° or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
HGTX:When setting oven for
Delay Start, Oven Indicator Light
comes on only when oven turns on.

~~ender meat or poultry can be
~-=qb +
;z&@j+.asLw uncovered in your oven.
... ‘=%oasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting,it is not necessaryto sear,
baste,cover, or add water to your
meat.
Roasting is really abaking proce-
dure used for meats. Therefore,
ovencontrols are set to BAKE.
(Youmay hear aslightclicking
noiseto indicate the oven is
working properly.)Roasting is
easy,just follow these steps:
Stq 1:Check weightof meat, and
olace.fat side UP,on roasting rack
;n ashallow.pa;. (Broiler pan with
ack isagood pan for this.) Line
broiler pan with aluminum foil
when u;ing pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
::ep 2: Place in oven on shelfin
Aor Bposition. No preheating is
necessary.
,,. 6Tu.l”nOVEN SET to BAKE
, ... -
:ild OVEN!TEiViPto 325°. Small
-—..pOultry may be cooked at 375° for
‘) imstbrowning.
—-.
-.
,$” ,
. ..
.-.—.-
Step 4: Most meats continue to
cook slightlywhilestanding after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20minutes
whilemaking gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10”Fbelow tempera-
ture suggestedon chart. If no
standing is planned, cook meat to
suggestedtemperature on chart on
page 27.
NOTE: Youmay wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically.
~.n~~~~~~~ ~~asis
CIFrozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25minutes
per pound additional time
(10 min. per pound for roasts under
5pounds, more time for larger
roasts).
‘~Thaw ‘mostfrozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given on
packer’s label.
15
Qnestkm!; and Answers
Q. 1sit Ili!cewal--j’ tocheckf’ordoni:-
lless with 2r:;eaiiherrnommi’?
A. Checkingthe finishedinternal
temperature at the completion of
cooking timeis recommended. Tem-
peratures are shown on Roasting
Chart on page 27. For roasts over
8Ibs.,cooked at 300°with reduced
time, check with thermometer at
half-hour intervals after 1Aof time
has passed.
Q“why is my roast Crumb!ing
when Itry to carve it?
A. Roasts are easier to sliceif
allowed to cool 10to 20 minutes
after removingfrom oven. Besure
to cut across the grain of the meat.
Q. Do Ineed $0preheat my oven
each time Icook aroast or pouitry’?
A. It is rarely necessaryto preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast a’rethere
.
any specialtips that would !m+pme
cook‘itmore evenly?
A. Yes.Buy aroast as even in
thickness as possible or buy rolled
roasts.
Q=Cfifiiseal the sides of lny foil
“tent” when roasting aturkey?
A. Sealing the foil willsteam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
.-

Sk? am-ton Pag4?28.
Broilingiscookingfood by intense
radiant heat from the upper unit in
t!;eoven. Most fish and tender cuts
of meat can be broiled. Follow
thesesteps to keepspattering and
smokingto aminimum.
St~o j: If meat has fat or gristle
nea~edge,cut verticalslashes
through both about 2-in.apart. 1f
desiredfat may be trimmed, leaving
layerabout %~in.thick.
Sfep 2:Place meat cmbroiler rack
in broiier pan which comeswith
range. Alwaysuse rack so fat drips
into broiler pan; otherwisejuices
may become hot enough to catch
fire. A]uminum foil maybe used to
line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slots in the rack so
fat drips into pan below.
Step 3: Position shelf on recom-
mended shelfposition as suggested
on Broiling Chart on page 28. Most
broiling isdone on Cposition, but
if your range is connected to 208
volts, you may wish to use higher
position.
.,,
,.>;:-
,r. ~~: Leave dooi.ajar afew
inches. The door staysopen by
it@f, yet the proper temperature
is maintained in the oven.
Step 5:Turn OVEN SET Knob and
OVENTEMP’Knob to BROIL. Pre-
heating units isnot necessary.(See
notes on BroilingChart page 28.)
Step 6:Turn food only once during
cooking. Time foods for first side
as on BroilingChart page 28. T~mn
food, then use times givenfor sec-
ond side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times givenfor thinnest food.)
Step 7:Turn OVEN SET Knob to
OFF, Serve food immediately,
leave pan outside oven to cool
during meal for easiest cleaning.
Qlies’ti(]nsand hswers
:.
Q. should I!Mv(?ih door Ck)sed
when kmih.g Chicken?
A. No. The door should be closed
when cookingchickenand shelf
position“A” isrecommended.
Q. May Iuseahmlinum foilto line
the broiler pm and rack?
A. Yes,if you mold foil thoroughly
to broiler rack, slittingit to con-
form to slitsin rack. Slitspermit
proper drainage of meatjuices into
broiler pan, minimizingsmoking
and spattering and preventingpos-
sibilityof fire from overheated
drippings. Do not place sheet of
foil on oven shelf.To do so may
result in improperly cooked food
and possibledamage to ovenfinish.
Q. Shouid Isalt the meat before
broiling?
A. No. Salt draws out thejuices
and allows them to evaporate.
Alwayssalt after cooking. Turn
meat with tongs;piercing meat with
afork also allowsjuices to escape.
When broiling poultry or fish,
brush each side often with butter.
Q. when broiling, is‘itmxxzwmyto
always use arack in the pan?
A. Yes.Using the rack suspends the
meat over the pan. As the meat
cooks, thejuices fall into the pan
thus keeping meat dryer. .Juicesare
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Do 1need to grease lmlyblmil~r
rack to prevent meat flwmSticki!’ng’?
A. No. The broiler rack is designed
to reflect broiler heat thus keeping
the surface cool enough to prevent
meat sticking to the surface.
Q. ‘w/hyare my meats not tnrning
~~~~$~~Q~y~~~ihej’ Skiould?
A. In some areas, the power (volt-
age) to the range may be low. In
these cases, preheat the broil unit
for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for the longest period of time indi-
cated in the Broil Chart in this
book, Turn food only once during
broiling.
-—.

-:w==”The Hi/Lo model with abuilt-in
exhaust systemisequipped with a
d
*& ;I;mper,~two-speedexhaust
,;f+
*” blower,and removablefilters.
Exhaust openingsare iocated over
cookingtop and in hood over oven.
The exhaust systemfunctions only
when the blower is operating.
Locatethe button for exhaust
systemat the bottom of the vertical
control panel. For high speedpush
in top of button; for low speed
push in bottom of button and to
stop blower push center of button.
When blower is operating and hood
over oven isclosed, it exhausts over
surface units only. When blower
operates with hood in open posi-
tion, it exhausts through openings
oversurface units and over oven
simultaneously.
THE EXHAUST SYSTEM
SHOULD BE OPERATED
WHENEVER ODORS, VAPORS,
OR SMOKE ARE EXPECTED
~TO BE THE RESULT OF A
,<: COOKING OPERATION. START
“FAN AT THE 13EGINNING OF
-COOKING.
To open hood abovethe oven,lift
up handle at right of hood; to close
push down on handle. Usehood in
itsfullyextended positionwhenever
vapor or smokeresultsfrom
cooking, such as when pan broiling
or deep-fat fryingon the surface
units. Seeinformation on use of
surface units. Seeinformation on
use of surfaceunit heats on Surface
Cooking pages,
E’iltel’s
Two filtersare located over cooking
top and one behind hood exten-
sion. Filtersare removablefor
cleaning.
Filter(s) becomessoiledover a
period of time. The efficiencyof
your exhaust systemdepends on
how clean the filter(s)is. Frequency
of cleaning, or replacing,depends
on the type of cooking you do, but
filters should be cleaned AT
LEAST ONCE AMONTH. Also,
clean frequently the grease-laden
surfaces adjacent to the filter(s).
Rewic$’veand Rephx Filters
i. Cookingtop: Placefinger in
recessat front edgeof filter, push
filter to rear untilfront edgeclears
the exhaust opening,lower the
front and remove. When clean,
replace.Place edgeof filter against
springat rear of exhaust opening.
Push to rear, liftfront edge, and let
springpush filter forward into
placeunder edgeof exhaust
opening.
2. Hood: Extend hood as far as
possible,or remove hood extension
ifdesired, seeillustration. Place
fingerson each sideat bottom of
filter. Press filter to left until it
clearsthe holder on right side,
remove. When clean, replace. Push
filter against clip at left and press
left until filter clears holder at right
side. Push filter toward opening
and releaseso it slipsbehind
holder.
....—..—,——.——. —--
r-~~ ‘- @i”7&l+f-J~fJ~g~gjj
,J.tfjl Ei&wkjg~ii
7
~. 2. To man
(a) To remove, extend hood as far (a) TOreplace, fit bottom of half- 1. Filters, agitate in hot detergent
as it willopen. circle flaruzesinto side of hood. solution. Light brushing may be
,-.....3
(b) With thumbs curved around
., edge of hood extension, hook
afinger between spring and
bracket at each side and push
toward center of hood. This
moves pins out of holes in
bracket and hood extension can
(b) Secure one side at atime. Align
pin with holes in bracket and
hood extension, then push pin
through holes. This secures
hood extension so it cannot be
removed by mistake,
bc removed.
HOODEXTENSION
!~l *,. /1 /
used to help remove irnbedded soil
and dust. With careful use and
handling the filter will last for
years..However, if replacement
becomes necessary, obtain afilter
from your General Electric dealer
for your specificrange model.
2. Hood extension, remove and
wash with hot detergent solution.
Rinse and dry with soft cloth.
The blower motor is permanently
lubricated so does not need oiling.
——..— .-——..--...—.-—-—..-

&xJQy~ &l~~@g
L?}’dnf2mtYds9
{’&@& ‘--’~@~&I’hi’ngs:
STEP !:
Removebroiler pan, rack and other
cookware from the oven.(Oven
shelvesmay be left in oven. Note:
Shelvesmay become gray after sev-
eral cleanings.)
GJ~~p ~;
Wipeup heavy soil on oven
bottom.
o
~
ovenFront Frame
ownDoor Gasket
openingsh-lDoor
ovenLight
<:mjl ii-l w‘i
. !i- [j- J:
.> - -
Clean spatters or spills on oven
front frame (A) and oven door out-
side gasket (B) with adampened
cloth. Polish with adry cloth. Do
not clean gasket (B). Do not allow
~~iaterto run down through open-
ings in top of door (C). Never use
acommercial oven cleaner in and
around self-cleaning oven.
.. !,.- .
,. ~.,.
Close oven door and make sLlre
Ollcn}ight(D) is off.
How tosetCh%m
farCkaning
STEP 1:
‘Mm OVEN SET and OVEN
TEMIPknobs to CLEAN. Controls
willsnap into final position when
the CLEAN location isreached.
STEW 2:
Push and hold in LATCH
RELEASE BUTTONwhilesliding
LATCHHANDLE to the right
until it is in CLEAN position.
$j~~p ~:
setthe automatic oventimer:
~Makesureboth therangeclockand
theSTARTdialshowthecorrecttime
ofday.WhentheSTARTknobis
pushedinandturned,itwill “pop”
intoplacewhenthetimeshownonthe
rangeclockisreached.
oDecideon cleaninghours
necessary—twohoursformoderate
soilor threehoursforheavysoil.
@Addthesehourstopresenttimeof
day,thenpush inandturn STOP
(CLEAN)dialclockwisetodesired
time. CLEANINGLightglows
showingcleaningisstarting.
In about30minutestheLOCKED
Lightglowsindicatingovenishot and
doorcannotbe opened.Ovendoor
andwindowgethotduringself-
cleaning.DO NOTTOUCH.
( -““-’
)
‘. ‘/
~.-..

.
..-.:
:.+,~,]
.,-,~<.-~>t
‘-:Aftercleaningiscomp]ete,theoven
‘<3> doorwillstaylockeduntiltheoven
-?
gy~dp 2:
When LOCKED light is off, push
and hold in LATCH RELEASE
Button while slidingLATCH
HANDLE to the left until it is in
a, COOK position.
,.,..—~...
‘!,; -/-!a
L,J. .J.. a..
Turn OVEhTSET Knob to “OFF”.
,..-,,,...-.,:,
.,, -.
,, /.., .
T~]rnOVEN TEMP Knob to
WARM.
NOTE: If you wish to “start” and
“stop” cleaning at alater time than
shown on clock, push in and turn
START dial to time you wish to
“start”, Add the hours needed for
cleaning to this “start” time, then
push in and turn STOP (CLEAN)
dial to desired time. Oven will
:~utomaticaliyturn on and off at the
s~’ttimes.
-.,
SET KnobtoOFF. Openwindows
to rid roomofsmoke.Allowthe
oventocoolforat least one hour
beforeopeningthedoor.Wipeup
theexcesssoilandresettheclean
cycle.
Q*~~~~,~$$~~~~]<]~]]g”~Q~~~~
IIear during CleailillgIlorlklai?
A. Yes.This isthe metalheating
andcoolingduringboth the
cookingandcleaningfunctions.
Q. Sllollldthere be any odor
during the cleaning?
A. Yes,there maybe aslightodor
duringthefirst fewcleanings.
Failuretowipeoutexcessivesoil
mightalsocause anodor when
cleaning.
Qw~hatCallsesthe hair-like.
lines on ‘t}leenameled surface of
my Oveil’?
A. This is anormal condition
resultingfrom heatingandcooling
during cleaning.They do notaffect
howyourovenperforms.
QWlhydo Inave asil left in Dly.*
Ovenafter Cleaning?
A. Sometypes ofsoilwillleave
adepositwhich is ash. It can be
removedwith adamp spongeor
cloth.
Q. TV%?ove32Shelvesd<}Il<}islide
easily. Tw”haiis tile EllRtt’:r?
A. After many cleanings, oven
shelvesmay become so clean they
do not slideeasily.If you wish
shelvesto slidemore easily,
dampen fingerswith asmall
amount of cooking oil and rub
lightly oversides of shelfwhere
they contact shelf supports.
!Q.F<ly<Iverkal.wi+=-e~f,ol+Q~
c.-in’Trc.r!3.TTZG“QtJ~<])y’l(>>
~:’~y~f$-?’”P?.,07.+3
~-xl~~~~1~~~~:~~~.k”ii.ii:,:,.~{~;
,:..,“--.-p-Ii,.
.1,i-.?-tl~:.!~]
iil?sL2<.$1.h.~..s.
A. Yes.After many cleanings, the
shelvesmay lose some luster and
discolor to adeep gray color.

The porcelain enamel finish is
sturdy but breakable if misused.
This finishis acid resistant. How-
ever,any acid foods spilled(such
as fruitjuices, tomato, or vinegar)
should not be permitted to remain
on the finish.
The area under the range of models
equipped with abottom drawer can
be reached easilyfor cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it, To
replace, insert glidesat back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to close.
R.ermwdbk Cl%Jei-ilDoor
;Si----------l”\
To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Ciraspdoor at sides;
iift door up and away from hinges.
To REPLACE, grasp door at sides.
Line LIp door with hinges and push
door firmly into place.
T$r it,-%
.!,;,, <.,,>7 ,) :s::[ ;:<j~-r:-.”;
.. .>
-d .
}Totlr ~ange is vented ~hI’OUgh ~
duct Iocatcd under the right rear
surfticc unit. Clean the duct often.
Proper care and cleaningare Lmatious Sb[}wnfor: .:=-
-’
important so your Range willgive 1Oven VentDuct
youefficientand satisfactory
service.Followthese directions 2Calrod@Surface Units :-
carefullyin caring for your range 3Oven Lamp ..
&e
to assure safeand proper F
/-;
-~<
“\L___‘7
To remove:
@Make sure unit is cool.
@Lift up right rear surface unit.
@Remove drip pan and ring.
aLift out oven vent duct.
To replace:
eplace the part over the oven vent
located below the cooktop with
opening of the duct under the
round opening in the drip pan. It is
important that the duct isin the
correct position so moisture and
vapors from the oven can be
released during oven use. NOTE:
Never cover the hole in the oven
vent duct with aluminum foil or
any other material. This prevents
the oven vent from working prop-
erly during any cooking cycle.
oven I.an%p
CAUTION: Before replacing your
oven bulb, disconnect the electrical
power for your range at the main
fuse or circuit breaker panel or pull
plug. Be sure to let the lamp cover
and bulb cool completely before
removing or replacing.
To remove:
QRemove the 3slotted screwsin
the lamp cover as shown in
diagram.
@Detach lamp cover and remove
bulb.
To replace:
@Put in anew40-watt appliance
bulb.
@Install lamp cover. Replace 3
screwsand tighten, making sure
cover fits flush with oven wall.
@Reconnect electricalpower to the
range.
To Clean {Jppel”oven Panels lb.
self-cleaning O’ven
Place shelffrom upper oven on
either shelf of self-cleanoven.
(Shelf may have to be shifted
slightly so shelf stops do not inter-
fere with placement of paneis.)
Slide out oven bottom; lifting bake
unit slightly makes this easier to do.
Lift back panel and remove. Place
bottom and back panels back-to-
back so soiled sidesface outward.
Place these panels over shelf on
STRAIGHT shelf. It is important
that panels lay flat on shelf.
Lift side panels up and out of oven.
Place back-to-back on remaining
self-clean shelf.
To Replace Pain’elsIn
‘Llppe3”own
Replace panels in any order
desired. Be certain oven bottom is
replaced so notch is at right, and
“feet” on bake unit rest in depres-
sions in panel. Replace broiler
reflector so “open side” is toward
bottom of oven.
————————... ......-.———
——.... ,.---— .....