Hotpoint RB747GJ Installation instructions

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Iuseandcare
model
RB747GJ
Energy-savingtips jp5
Features ‘pki
surfaceCooting
ovenCooting
How
tooperatethe
self-cleaningoven -lp20
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——----- ---.--.-———.-.-—-------.——... . ...>...

&fore l-JsingYmwRange. ......2
~afii~y~nstructioml . . . . . . . ...3.4
Energy -SavingTips...........5
I?eatum&YoUrR2UIge ......6.7
SurfaceCooking . ., . . . . . . . ...8
HonmCaxmingTips. .. . . . . . ...9
SurfaceCookingGuide .....10.11
AutomaticTirner~d CIock ....l2
UsingYourOven . . . . . . . . . ...13
Baking ....................~~
BalcingGuide . . . . . . . . . . . . . ..l5
~oasting . . . . . . . . . . . . . . . . . ..~6
RoastingGuide . . . . . . . . . . . . . .17
Broiling. . . . . . . . . . . . . . . . . . . .1$
BroilingGuide. . . . . . . . . . . . . . 19
Howto Operatethe
Self-CleaningOven ......20.21
CareandCleaning ........22-24
CIeaningGuide . . . . . . . . . . ...25
TheProblemSolver . . . . . . . ...26
IfYouNeeciService . . . . . . . ...27
warranty . . . . . . . . . ..BackCo~er
Read‘thisbookcarefully.
11isintendedIOhelpyouoperate
and maintainyournewrange
properly.
Keepit handy foranswerstoyour
questions.
If youdon’tunderstandsomething
or need more help, write (include
yourphone number):
Consumer Affairs
Hotpoint
AppliancePark
LouisviHe,KY40225
writedown ‘themodel.
andserial ENmberse
You’llfind them on alabelon
thefront ofthe range behindthe
ovendoor.
These numbers are also on the
Consumer Product Ownership
RegistrationCard that came with
your range. Beforesending inthis
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Ifyou I“eceived
adamag~drange.a *
Immediatelycontactthedealer (or
builder)that soldyouthe range.
save time and money,
Beforeyou-l-E’eqlnest
service”e*
Checkthe Problem Solveron
page26.It listsminorcausesof
operatingproblemsthatyoucan
correct yourself.

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., =,
Wnenusingelectricalappliances,
basicsafetyprecautionsshould
befollowed,includingthe
following:
@use this app~ianceonlyfor its
iIItendeduse as describedinthis
manual.
@R? !Nlmeyour appliance is
pmpdy *hued and gromdd
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
eDon’tattempt to repair
or rephwe any part of your
range mlless it is specifically
recommended in this book. All
otherservicingshouldbereferred
to aqualified~echnician.
@Beforeperforming any
service,DIscomm THE
RANGE PomR ISUPPLY
AT THE HOZJSEHOLD
~~~mm~~ ~NJ~
BYREMOVINGTHE FUSE
OR SWITCHINGOFF THE
CIRCUITBREAKER.
*Do not kave cM&en ahme-
chikh-enshouldnotbe leftalone
or unattendedinan areawherean
applianceis in use.Theyshould
neverbeallowedto sitor stand
onanypart ofthe appliance.
@mm%Mow anyone$0climb
stand or hang On the A4w,
‘dmWeror rangetq. They4mdd
damage ‘therangeand eventip
itover,4muMingseverepersonal
injury.
~CAUTION: ITEM!$ Ol?
INTEMST mcHILDmN
SHOULD NOT BESTORED
Ii’N’ICABB’WIESABOVEA
RAPWE OR ON Tm
BACKSPLASHOF A
wG&cmDmN
cLmmG ori Tm
RAJWE TO REACH ITEMS
COULDWSERIOUSLY
mmD.
~Neverwearloose-fittingor
hanginggmmmts whileusing
theappliance.Flammablematerial
couldbe ignitedif broughtin
contactwithhotheatingelements
and maycause severeburns.
@I.Jse‘onlydry p4MhoMers-
moistor damp potholderson
hot surfacesmay resultin burns
fromsteam.Do notletpotholders
touchhotheatingelements Do
notuse atowelor other bulky
cloth.
@Never use your appliance for
Warnling or heating the KMlm.
@storage in or on applian42e—
*Keep h4xMl and grease filters
ckw to maintiillgoodveflting
andto avoidgreasefires.
@Do not MCooltiIlggn%we
or41tk nanlmablematerials
accumulatein (Wnearthe
range.
@Do notHJ!sewatermlgrease
fires.Neverpickup aflaming
pm. smother flamingpm on
SWfawWit bycovering‘pan
completelywithwell-fittingM9
4XWM!sheetmmattray.
Fkming greaseoutsideapm
Gmlbe put out bycovering‘with
bakingsoda or,if available,a
multi-purpse drydR43mkaI
mfoam.
@Do not touchheating
ek!mmt$or interiorSdhce of
oven.These surfacesmaybe hot
enoughto burn eventhoughthey
are dark in color. During and
after use, do nottouch, or let
clothingor other flammable
materialscontactsurfaceunits,
areas nearby surfaceunits or any
interior area ofthe oven;allow
sufficienttime for cooling, first.
Potentiallyhot surfacesinclude
the cooktopand areas facingthe
cooktop,ovenventopeningand
surfaces near the opening, and
crevicesaround the ovendoor.
Remember: The insidesurface
ofthe ovenmaybe hot when the
door is opened.
=when Coik.inglp$M4L9foHow
Flammablematerialsshouldnotbe
stored in an ovenor near surface
units.
our directions e~a;tly and always
cook the meat t-oat least 170”F.
This assures that, in the remote
possibility that trichina maybe
present in the meat, it will be
!ded and the meat wil1be safe
to eat.
I(cofiiimied next page) ‘)
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,surfacecookingunits
eusepropw panSi2x2-’his
applianceisequippedwithone
or moresurfaceunitsofdifferent
size.Selectutensilshavingflat
bottomslargeenoughto cover
thesurfaceunitheatingelement.
Theuseof undersizedutensils
willexposeaportionofthe
heatingelementto directcontact
andmayresultin ignitionof
clothing.Proper relationshipof
utensiltoburnerwillalso
improveefficiency.
~.Newwileavesurfaceunits
mawnded athighhat settings.
Boilovercausessmokingand
greasyspilloversthatmaycatch
on fire.
@Be sure drip pansandvent
duds arenotcoveredandare
in place.Their absenceduring
cookingcoulddamagerange
partsand wiring.
@DQn’tm$ealuminum foilto
line drip pans or anywherein
theovenexceptasdescribed in
thisbook. Misusecould resultin
ashock, fire hazardor damage
to the range.
@Only certain types of gkw+
gkuw/ceran3ie,earthenwareor
othergbmii conbhwrs am
.sUitddefor Irmge-tqlservice;
others may break becauseof the
suddenchangein temperature.
(Seesection on “Surface
Cooking” for suggestions.)
QTo nlininlize burns9 ignition
of hmmable materials, and
spillage,the handleof:4
container should be turned
towardthe center ofthe range
withoutextendingovernearby
surkm units.
~~{>]~’~~~~~g~~f~~~eor NXNk.
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z~&?!h&L\cbK.,+..-”l-c ‘-t
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““”-n‘t~~~n.$j~g~y.
;~Bpj~ly::~~~~;:;gl.f+t
I..*-ib-.~-al.x
r.
@stand awayf’lwmrangewhen
openingOw’n door. Hot airor
steamwhich escapescancause
bums tohands, faceamhr
eyes.
@Keepaneyeonfoods behg
fried atHIGH orMEDIUM
HIGH !hW3t%
@To mm.the pwiummy
ofa!bUmnorelectric SERoeky
alwaysbe certainthat the
-controls
forall surfaceunits
areat OFF positionandall
coilsam coolbeforeattempting
to liftor removeWunit.
@Don’t heat IRnoptmdifood
HmAMx’sinthe oven.Pressure
couldbuildupand thecontainer
CWM bt@9 causinganiinjury.
@Keep ovenventducts
unobstructed. @When flamingfoodsunder
the hood, mm the fanoft’.me
fan, if operating,mayspread
the flame.
~Keep own freefromgrease
buildup.
~Ham OWNIsheif’indesired
positionwhile own is62001.If
shelvesmustbe hand[edwhen
hot, do notlet potholdercontact
heatingunitsin the oven.
~Rinds forfryingshould be as
dR-yas possible. Frost on frozen
foodsor moistureon fresh foods
cancause hot fatto bubbleLLp
and oversidesofpan.
~Pullingoutshelf tothe
shelf stopisaamwniewx in
iifting
hew-yfoods. It isdso a
precautionagainsthms from
touchinghot surfacesof the
door orovenwalk.
oUse Mk fatforeffective
shallowor deep-fatfrying.
Fillingthe pan too full offat can
cause spilloverswhen foodis
added.
ewhen wingUdiirlg or
!rwmng ibagsinOveny follow
the manufacturer’sdirections.
@If acombinationof oilsor
fats willbe usedin frying, stir
togetherbeforeheating, or as fats
melt slowly.
QDo notwe your oventodry
newspapers. If overheated,they
can catch fire. GAlwaysheatfat sbdy9 and
watchas it heats.
@Use deep fat thermometer
whenever possible to prevent
overheatingfatbeyondthe
smokingpoint.
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“S++Yourrange,]iIte ma?ly other hOUS~-
hold items,isIIeavyand cansettle
=9 intosoftfloor coverings suchas
~- cushioned viny] or carpeting. W’hen
moving the range on this type of’
flooring, use care, and it is recom-
mended that these simple and inex-
pensive instructions be followed.
The range should be installed on a
sheet of plywood (or similar mater-
ial) as follows: When thejloor’
covering is terminated at the front
of ~hera~zge,the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.
Leveling screws are located on each
_corner of the base of the range. By
~rernoving the bottom drawer you
——
--’canlevel the range to an uneven
floor with the use of anutdriver.
*TT-O remove drawer, pull drawer out
‘=~11 the way, tilt up the front and
remove it. To replace, insert glides
at back of drawer beyond stop on
range glides. Lift drawer if neccs-
s:iry to insert easily. Let front Of
drawer down, then push in to close.
Use cooking utensils of medium
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated por-
tion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in
acovered pan.
Watch foods when bringing them
quickly to cooking temperatures
at HIGH heat. When food
reaches cooking temperature,
reduce heat immediately to
lowest setting that will keep it
cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. ..HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slow frying, Low—finish cooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for 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.
Preheat the oven only wilen
necessary. Most foods will cook
satisfa~torily without preheating.
If you find preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open
as short atime as possible when
it is opened.
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook 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.
Use residual heat in oven when-
ever possible to 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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...---7 -- —. .’

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Expk-aimd
Feature Index OEl page
1ModelaridSerial Numbers 2
2SurfaceUnit Controls 8
3Two’’ON’’Indicator Lights 8
forSurface Units
4OvenSet Control 13
5OvenTempControl 13
6OvenCyclingLight(Glowsuntiloven 13
reachesselectedtemperature,thengoes
offandonduringcookingwiththeoven
unitsasternpera~re is maintained.)
7AutomaticOven Timer, 12
Clock and Minute Timer
8Plug-h Calrod@SurfaceUnit 23
(Maybe removed when cleaning
under unit.)
9Stay-UpCalrod@SurfaceUnit 23
(May be raised butnot removed
when cleaning under unit.)
10 3-in-1Surface Unit (Energy saver 8
unit heatsarea 4: 6“or 8“according
to sizeofcookware.)
11 3-in-1Surface Unit Control 8
12 Chrome-Plated Trim Rings and 22
Porcelain Drip Pans
13 Oven VentDuct (Located under 22
right rear surface unit.)
14 Oven Interior Light (Comes on 22
automatically w~lendoor iSOPened”)
15 Oven Light Switch (Use to turn 15
oven Iighton during cooking when
ovendoor is closed.)
I6Oven Door Latch 20
1‘j’ La[ch Rehxlse(Push in while inoving 20—
]door latch @the right for .self-cle~ning
.%. ~v~r~Operaiiml.)
;l.–-...–-- ..~
.,”
-.,.‘i
.-’
.—
Feature Ihk!x
18 OvenLockedLight (Glowsduring
self-cleaningwhen ovenhas reached
cleaningtemperature. Ovendoor
cannotbeopenedwhenthislightison.)
19 OvenCleaningLight(Glowsduring
self-cleaningwhen allcontrolsareset.
Cyclesoffand on with theoven
heatingunitsafter ovenreaches
cleaningtemperature.
20 BroilUnit
21 BakeUnit (’Maybelifted gently
for wipingovenfloor.)
22 Oven Shelves
23 OvenShelfSupports(LettersA, B,
Cand Dindicatecookingpositions
for shelvesas recommended on
baking, roastingandbroilingguides.)
24 BroilerPan and Rack
25 StorageDrawer
26 CooktopLight Button(Push and hold
until cooktoplight comeson.)
27 COOktopLamp
28 Oven Door Gasket
;xplained
onpage
20
20
20
16
15
15
20
22
13
22
20
*“(2”inmodel !mm-nberindicates BlackGk%mDoor’=

...,.. ,.,l.. -=4_- —. — .——..————-
See Swfme cooking (hide OE!4pages 10and 11.
Sm’fa$x coding with
Er!&f3ilk?Hmt cmm’ds
Yoursurface units and controls are
designedto giveyou an infinite
choiceof 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 lowestsetting is betweenthe
words LOWand OFF. In aquiet
kitchen you may hear slight“click-
ing”sounds during cooking, indi-
cating heat settingsselectedare
being maintained.
Switching heats to higher settings
always show aquicker change than
switching to lower settings.
.=’,-,
<.
---
step1
Grasp contoi knob and push in. . .
3. Calrod@Surface Units
(1.mtrd must be pushed intoset
only Mm OFIFposition. -when
control isinany position other
than OFF, it may be rotated
withoutpushingin.
Besure you turn control to OFF
when you finish cooking. An indi-
cator light willglow when ANY
heat on any surface unit is on.
cooking Guide
for Ustig I-ihx@
m
MED
HI
MED
Low
WM
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods.
Nom:
1. At HIGH, MED HI, never leave
food unattended. Boiloverscause
smoking; greasy spiiiovers may
catch fire.
2. At WARM, LOW, melt choco-
late, butter on small unit.
-~-
j-.jQ:.,7; :{; [.; $;‘f-f--;;~ ~j..iy&.:‘Uil:i
This surface unit offers the conven-
ience of three units in one. The unit
may be used as an S-inch, 6-inch, or
4-inch unit to accommodate any
size utensil. Turn sizeselector
switch, next to surface unit control,
~os, 6, ~r 4. Then turn surface unit
contrmjto desired heat setting.
Match unit sizeselectionto sizeof
utensil.
[I
L__---J==d=d
LARGE-8-inch unit. Turn switch
to 8when using large utensilsthat
completelycover the unit (3-quart
to 6-quart saucepans or 8-to
10-inchskillet).Then selectdesired
heat setting.
~–
IL
MEDILJM-6-inch unit. Turn
switch to 6when using medium-
sizedcooking utensils that do not
completely cover the unit (2 to
2%-quart saucepans or 6to 7-inch
skillets).Then selectdesired heat
setting.
[
SMALL—4-inch unit. Rum switch
to 4when using smaHmaking
utensils about 4inches in diameter -
(’
(as al-quart saucepan). l%en select ~.....
desired heat setting.
(“’j
‘~J-+

.-.
Q. May Ican foodsand plwa-w!s
on my iwfaceunits?
A. Yes,butonlyuseutensils
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecanner is flat-bottomedand
fitsoverthecenterofyourCalrod”
unit. Sincecanninggenerateslarge
amountsofsteam, be carefulto
avoidburnsfromsteamor heat.
Canningshouldonly be doneon
surfaceunits.
Qcan Icover my drip pans with
foil?
A. No. Clean as recommendedin
C1eaningGuide.
Q. cm Iusespecial inking
equipnlent, likeammhutd wok,
on any Surface Umts?’
A. Utensilswithoutflatsurfaces
are notrecommended.The lifeof
yoursurfaceunitcan beshortened
and therangetopcan bedamaged
fromthehighheatneededforthis
typeofcooking.
‘Q*
why am 1notgetting‘theheat
1need frommy unitswrentthon.lghl
Ihave the knobs on the right
setting?
A. Afierturning surfaceunitoff
and makingsureitiscool, checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. why do my utensilstilt when I
place them on the !3Wfm!e‘unit’?
A. Becausethe surfaceunitis
nottlat. Make surethat the “feet”
on yourCalrod@unitsare sitting
tighdyinthe mngetop indentation
andthereflectorring is flaton the
rangesurface.
Q. why hthe porcekninfinish on
my m’ltaimrs‘comingoff?
A. Ryouset yourCalrod@unit
higherthan requiredfor the
containermaterial, and leaveit, the
finishmaysmoke,crack, pop, or
burn dependingonthe potor pan.
Also, atoo highheatfor long
periods, and smallamountsofdry
food, maydamagethe finish.
Canning Add. be doneon
Cooktoponly.
In surfacecookingof foodsother
than canning, the use oflarge-
diameter utensils(extendingmore
than l-inchbeyondedgeof trimring)
isnot recommended. However,
when canning with water-bathor
pressure canner, large-diameter
utensilsr-naybe used. This is
because boilingwatertemperatures
(evenunder pressure) are not
harmful to cooktopsurfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER.Most syrup or
sauce mixtures—andall types of
fryin~-cook at temperatures nlu~h
higher thn boiIingwater. Such
temperatures coultievcntwdly
,<!.>
-% harm cooktop sw+vxs surrounding
iheating Units.
J
.-,--
.—,\
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—-
ObserveFdbwhg IPbil-ks
;~~
~~~@cg
LBring waterto boil on HIGH
heat, then after boilinghas begun,
adjustheatto lowestsettingto
maintainboil (savesenergy and
best uses surface unit.)
2. Besure canner fitsovercenter
ofsurface unit. If your rangedoes
not allowcanner to be centered on
surface unit, use smaller-diameter
containers for good canningresults.
3. Flat-bottomed canners givebest
canning results. Be sure bottomof
canner is flat or slightindentation
fitssnugly over surfaceunit.
Canners with flangedor rippled
bottoms(oftenfoundinenamelware)
are not recommended.
RIGHT WRONG
~~” J:A~~~~
4. When canning, use recipes from
reputablesources. Reliablerecipes
are availablefromthe manufacturer
ofyourcanner; manufacturersof
glassjars forcanning,such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, in foHowii~gthe
recipes, that canning is aprocess
that generateslargeamountsof
steam. Be careful while canningto
preventburns from steam or heat.
NOTE: If your rangeis being
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen carefully followed. The
process may be improvedby:
(1)usingapressurecanner,and
(2)forfastestheatingoflarge
waterquantities,beginwith
HOTtapwater.

...—>.I.. —.— -,., ,.,t.’ .,-, --%-~ -... ..r+.—-a- --,,-- .,.— .-——t--- =-. r
sau+pan tothe sizeofthesurface
unit,Apan thatextendsmorethan
an inchbeyondtheedgeofthetrim
ringtrapsheat.whichcauses
“crazing”(finehairlinecracks)cm
porcelain,and discoloration
rangingfrom blueto dark grayon
chrometrim rings.
cookware.Hat groundPyrocerarn”
saucepansor skilletscoatedon the
bottomwithaluminumgenerally
cookevenly.Useglasssaucepans
withheat-spreadingtrivets
availableforthatpurpose.
1. Usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheatfasterthanother
metals.Cast ironand coatedcast
ironcookwareis slowto absorb
heat, butgenerallycooksevenlyat
LOWor MEDIUM settings.Steel 2. Toconservethemostcooking
energy,pansshouldbeflaton the
pansmaycook unevenlyii not
combinedwithother metals. bott~rn,-havestraightsidesandtight
Settingto Complete
Cooking
Directionsand Setting
toStartCooking comments
Cookware
mod
Cereal
Cornmeal, grits,
oatmeal Cerealsbubbleandexpandas
theycook; use largeenough
saucepantopreventboiiover.
Milkboils overrapidly.Watchas
boilingpoint approaches.
Covered
Saucepan HI. Incoveredpanbring
watertoboil beforeadding
cereal.
LOWor WM, then addcereal.
Finishtimingaccording
topackagedirections.
MED,tocook 1or 2minutes
tocompletelyblendingredients.
Uncovered
Saucepan HI. Stir togetherwateror milk, cocoa ingredients.
Bringiust to aboil.
cocoa
Percolate8to 10minutesfor
8cups, less for fewercups.
LOWto maintaingentlebut
steadyperk.
Percolator HI. Atfirst perk, switch
heatto LOW.
Coffee
Eggs
Cookedin shell Covered
Saucepan HI. Covereggswithcool
water.Cover pan, cook
until steaming.
MED HI. Melt butter, add
eggsand coverskillet.
LOW.Cookonly3to 4
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MED HI
untilwhites arejust set, about
3to5more minutes.
LOW,thenadde~s. When
bottomsofe~s havejust set,
carefullyturn overto cook
other side.
[fyoudonotcoverskillet, baste
eggswith fatto cooktopsevenly.
Fried sunny-side-up Covered
Skillet
Fried overeasy Uncovered
Skillet HI. MeIt butter.
Removecookedeggswith slotted
spoon or pancaketurner.
LOW.Carefhllyadd eggs.
Cook uncoveredabout 5
minutesat MED HI.
MED. Addegg mixture.
Cook, stirring todesired
doneness.
Poached Covered
Skillet HI. Incoveredpanbring
waterto aboil.
Ews continueto set slightlyafter
cooking. For omelet do notstir
last few minutes.When set, fold
in half.
Fresh fruit: Use 1/4to 1/2cup
waterper pound offruit.
Dried fruit: Use wateras package
directs. Timedepends on whether
fruit hasbeen presoaked. If not,
allow morecookingtime.
Meat canbe seasonedand floured
beforeit is browned, if desired.
Liquid variations forflavor couid
be wine, fruit or tomatojuice or
meat broth.
Timing: Steaks 1to2-inches: 1to
2hours. BeefStew: 2to 3hours.
Pot Roast: 2Mto4hours.
Scmmblcdor omelets Uncovered
Skillct HI. Heat butter until light golden incolor.
LOW.Stir occasionallyand
check for sticking.
HI. Incoveredpan bring
fruit and waterto boil.
C(wered
Saucepan
HI. Melt fht, thenaddmeat.
Swi[chto MED HI to
brownmeat. Addwateror
other liquid.
LOW.Simmer until fork
tender.
MMS, Poultry
f3riliSCd: PO(roasts of
beef, lamb or VCiIl;
pork Stctiksand
chops
Covered
SIiillet
MED HI or MED. Brownand
cook todesireddoneness,
turning overas needed.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
HI. Preheat skillet, then
(7rCilSt?lightly.
~
Jncovcrcd
ikillel i
\
,-,- \
(-;,
‘-----.-J f

-...—-——.! . . . ..--.+..Z.. -...-..4-* —–. ..—— —....
-—
FI!G!+T NWRONG .,*
I(5!33. DeepFMFrying.Do notoveifiH
~.z>.-r,
-. W$ kde withfatthatmayspillover
-,
.. whenaddingfood.Frostyfoods
‘%=$ bubblevigorously.Watchfoods )
“&@::&.
‘‘<_,5+ fryingat HIGH temperaturesand
—-: r--=+l+-NOT
\
keeprangeandhoodcleanfrom
accumulatedgrease.
DirectionsandSetting
toStartCooking Setting toCornpletc CookingFood Cookware Comments
Forcrisp dry chicken,coveronly
afterswitchingtoLOWfor 10
minutes.Uncoverandcook,turning
occasionally10to 20 minutes.
FriedChicken Covered
Skillet HI, Melt fat. SwitchtoMED HIto brownchicken. LOW.Coverskillet and
cookuntiltender.
Uncoverlast fewminutes.
Amoreattention-freemethod
isto start andcookat MED.
P~nbroiledbacon Uncovered
Skillet I-H-In coldskillet, arrange
baconslices. Cookjust
until startingto sizzle.
I-H.Melt fat. Switchto MED
tobrownslowly.
MED HI. Cook, turning
overas needed.
LOW.Coverand cook
until tender. Meatmaybe breadedor
marinatedin saucebeforefrying.
Sauteed:Less tender
thinsteaks(chuck,
round,etc.); liver;
thickor wholefish
Simmeredor stewed
meat:chicken;corned
beeflsmokedpork;
stewingbeefitongue;
etc.
Meltingchocolate,
butter,nm-shnal)ows
Covered
Skillet
Addsalt or otherseasoning
beforecookingif meathas not
been smokedor otherwise
cured.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Covered
Saucepan.
Usesmall
surfaceunit
Skilletor
Griddle
HI. Covermeatwith water
andcoverpan or kettle.
Cook until steaming.
LOW.Cookuntil fork
tender. (Watershould
slowlyboil). For very large
loads, mediumheat may
beneeded.
Whenmeltingmarshmallows,add
milkor water.
WM. Ahv 10toEminutesto
meltthrough. Stir to smooth.
Thick battertakesslightly longer
time. Turnoverpancakeswhen
bubblesrise to surface.
pancakesor
Frenchtoast MED HI. Heat skillet 8to 10minutes. Grease lightly. Cook2to 3minutesperside.
Rista
Noodlesorspaghetti Use largeenoughkettleto
preventboilover.Pastadoubles
insize whencooked.
Covered
Largekettle
orPot
HI. Incoveredkettle, bring
saltedwaterto aboil, uncover
and :iddpasta slowly so
boilingdoes not stop.
MED HI. Cookuncovered
until tender.For large
amounts, HI maybe
neededto keepwater at
rolling boil throughout
entire cookingtime.
Cooker shouldjieggle2to 3times
per minute.
Stir frequentlyto prevent
sticking.
Uncoveredpan requiresmore
waterand longertime.
PressureCooking Pressure
Cookeror
Canner
I-H.Heat until firstjiggle is
heard. MED HI for foodscooking
10minutesor less. MED for
foodsover 10minutes.
LOW.Tofinish cooking.
Puddings, %uccs,
(lmdics, Frostings
~q@ j)lcs
Fresh
Uncovcrcd
Saucepan
Covered
SXICL’pilIl
HI. Bringjust to boil.
HI. Measure 1/2to 1inch
waterin siluc~pan. Add
sal[and prepared vegetuble.
hcoveredsaucepan bring
toboil.
HI. Measure water and salt
Mabove. Add frGzenblock
of vegetable. Incovered
saucepan bring toboil.
HI. In ski!let melt fat.
MED. Cook 1pound 10
to 30 or more minutes,
dependingon tenderness
ofvegetable. ,.
Covered
SllucepLIIl LOW.Cook accordingto
time on package. Break up or stir as needcclwhile
cooking.
Frozen
Turnoveror stir vegetableas
necessary forevenbrowning.
Uncovercd
Skillet MED. Addvegerablc.
Cook until desired
tenderness is reached.
Sautcd: Onions:
~mn peppers:
nlushrooms:CM-y: W.
~GVCI-&
SilUCL?pLIIl
FiI. Bring salted water to a
hoi!. WM. Coverand cook according totime. Triple in volumeafter cooking.
Time at WM. Rice: 1cup rice :md
2cups water-25 minutes. Grits:
1cup grits and4cups water—
40 minutes. ——
I
—-%
.,, ‘! __.._.__-L----
1... J
.... .
.——.
(
-.—..--..-.-..——.—..---.~.—.-.

‘H-M2automatictimer andclockOn
yourrangearc he~pf~~d~vic~~[hat
servescveraipurposes,
Push inlhe centerknobofthe
~MinuteTimer and turn Knobin
eitherdirectionto set theDigital
Clock numeralsto the correct time.
(After settingthe clock, letthe
knobout, and turn the Minute
Timer pointer toOFF.)
The Minute Ti,meristhe largedial
tothe left ofthe digitalclock. Use
itto time all your precise cooking
operations. This dial also setsor
changesthe digitalclock.
TO SET THE MINUTE TIMER,
turn the center knob clockwise,
}~’ithcw[pushing in, until pointer
reaches number of minutesyou
wish to time (up to 60).
v>“
2line mikeUWS
‘iii~lt{}lii.’!ifiiii~%1~1-11~~
.-
UsingtheAutomaticTimer,you
can TIME BAKEwiththeoven
startingimmediatelyandturning
offat theStopTimesetor youcan
setbothStart andStopdialsto
automaticallystartandstopovenat
alatertimeofday.Ittakesthe
worry outofnotbeinghometo
startor stopthe oven.
Settingthe dialsforTIME BAKE
isexplainedindetailon page 14.
self-clean “uses
Auto%38tic ‘l%mel”
The self-cleaningfunctiononyour
rangeusesthe AutomaticTimerto
setthe lengthoftimeneeded to
clean whether youwish to clean
immediately,or delaythe cleaning.
By settingthe Startand/or Stop
Dials youmay choose tobegin
immediatelyor clean at lowenergy
timesduring the night. Full
explanationsof settingStart and
StopDials for self-cleaningare
described on pages20 and 21.
Q1.mtiomfu’$dAMmJ&”s
Q. How‘fxm Iwe my Minute
Timer tomake mySW.%+MX
cookingeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhich includes
timetoboil foodandchange
temperatures.Do notjudgetooting
timebyvisiblesteamonly.Food
willcook in coveredcontainers
eventhoughYOUcan’t =anY
steam.
Q. Must the clock be set on
correct time of day when Iwish
to use the AutomaticTimerfor
baking?
A. Yes,if YOUwishto set theSrart
or Stopdialsto turn on andoffat
settimes duringtimed functions.
Q. can Iuse the Minute Timer
during ovencooking?
A. The MinuteTimer can be used
duringany cookingfunction. The
AutomaticTimers(Startand Stop
dials)are used with TIME BAKE
and SELI?-CLE-ANfunctions.
Q. can Ichange the clock while
I’m Time cooking in the oven?
A. No.The clockcannotbechanged
during any programthat usesthe
oventimer. Youmusteither stop
thoseprograms or waituntilthey
are finished beforechangingtime.

fortheAutomaticOvenTimerso
youunderstanditsuse withthe
controls.
2, Checkoveninterior.Lookat
theshelves.Takeapracticerun at
removingandreplacingthemproperly,
togivesure, sturdysupport.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbook handy soyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
Q-vten$$%atrols
The controlsfor the oven(s)are
marked OVENSET and OVEN
TENH?OVENSET has settingsfor
BAKE,TIME BAKE,BROIL,
CLEAN and OFF. Whenyouturn
theknobto thedesired setting,the
properheatingunitsare then
activatedforthatoperation.
OVENTEMP maintainsthe
temperatureyouset, from WARM
(150°F.)to BROIL(550°Fo).
The oven cycling Light glows
untilthe ovenreachesyourselected
temperature,(hengoesoffandonwith
[heovenunit(s)during cooking.
PREHEATING the oven.evento
hightemperaturesettings,isspeedy
—rwdy morethanabout 10minutes.
I?r&@ theovenonlywhennecessary.
Most foodswill cook satisfactorily
withoutpreheating. If you find
prehc:!tingisnecessary,keepmcyc
.
‘C.h’m Meriw” SMWS
The sheivesaredesignedwithstop-
lockssothat whenplacedcorrectly
on theshelfsupports,they(a)will
stopbeforecomingcompletely
fromtheoven,and(b)willnot tilt
whenremovingfoodfromor
placingfoodonthem,
%30JllEiMOVEshelvesfromthe
oven,liftup rear ofshelf,pull
forwardwith stop-lcwksalongtop
ofshelfsupports.Becertainthat
shelfiscoolbeforetouching.
TO REPLACE shelvesin oven,
insertshelfwith stop-locksresting
on shelfsupports.Pushshelftow~x-d
rear ofoven;itwillfallintoplace.
Whenshelfisin properposition,
stop-lockson shelfwiHrun under
shelfsupportwhenshelfispulled
forward.
The ovenhas four shelfsupports
markedA(bottom),B, Cand D
(top). Shelfpositionsforcooking
foodare suggestedon Baking,
Roastingand Broilingpages.
13
..... ... .
-----
...——.-
—---
.—..--—.-.—
-=----
....-....--—.
ovenLight
(m-nHmMssoequip~d)
Thelightcomesonautomatically
whenthedoorisopened,On models
withovenwindow,use switchto
turn lighton andoffwhendoor
isclosed.
Switchislocatedon front ofdoor.
Lamp ‘overSERrfaixm-lit
Lamp maybelightedbypressing
thelamp switchbutton.Be sureto
holdbuttondepresseduntillight
comeson.
,
,..
.:’
r’ ..
,<,-

V/hencookingafoodforthefirst
timeinyournewoven,usetime
uiven on recipesasaguide.Oven
~
thermostats,overaperiod ofyears,
may“drift” frofi thefactorysetting
anddifferencesintimingbetween
anold andanewovenof5to 10
minutesare notunusualandyou
maybeinclinedtothinkthatthenew
ovenisnotperformingcorrectly.
However,yournewovenhasbeen
setcorrectly at thefactoryand is
moreapt to beaccuratethanthe
ovenit replaced.
Step 1:Place foodin oven,being
certain to leaveabout 1inchof
space betweenpans and wallsof
ovenfor good circulationofheat.
Close ovendoor. During baking,
avoidfrequentdoor openingsto
preventundesirable results.
$@ 2: Turn OVEN SET knobto
BAKEand OVEN TEMP knob to
temperature on recipe or inBaking
Guide.
Step 3: Check food for doneness
at minimum time on recipe. Cook
Iongcrif necessary. Switch offheat
and remove foods.
thatyouset.ExamplesofImmediate
Start(oventurnson nowandyou
setittoturn offautomatically)or
DelayStartand Stop(settingthe
oventoturn onautomaticallyat a
latertimeand turnoffatapreset
stoptime)willbe described.
How’ to set blmledifik
$%%@
NOTE: Beforebeginningmake
suretherangeclockshowsthe
correcttimeofday.
ImmediateStartis sirnpiysetting
oventostartbakingnowandturning
offat alater timeautomatically.
Remember,foodscontinuecooking
after controlsare off.
Step1:Toset StopTime,pushin
knob on STOPdial andturn pointer
to timeyou wantoventoturn off;
forexample6:00. The StartDial
shouldbe at the samepositionas
the timeof dayon clock.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVENT13MP
knob to oventempemture, for
example250”E
Delay StartandStopissettingthe
oventimerto turn theovenon and ~
offautomaticaHyat alatertime ~.
;
thanthepresenttimeof day.
Step 1:Tosetstarttime,pushinknob
on STARTdialandturn pointer
to timeyouwantovento turn on,
for example3:30.
Step 2: Toset StopTime, push in
knobon STOPdialand turn pointer
to timeyou wantovento turn off,
for example6:00. This means your
recipe called fortwo and one-half
hours ofbaking time.
NOTE: Time on StopDial must be
laterthantimeshownon rangeclock
and Startdial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250°E or recommended
temperature.
Place food in oven, close the door
and automatically the ovenwill be
turned on and off at the times you
haveset. Turn OVEN SET @OFF
and remove food from oven. -—,,
{’)

!.
.--7
...
‘,[;~;~~
~&i&~ 1.Aluminum~ansconductheat 2. Dark or non--shinyfinishes,
.’: Q%@”; whichcooklongerthan 30to40
quickly.For I&M.conventional glassandl?yt-ocerarn@utensilsoften minutes.For fo&lwithshort
baking,light,shinyfinishesgenerally absorbheat, whichmayresuh in cookingtimes,preheatinggives
givebestresuhs. Theyprevent dry,crispcrusts. Reduceovenheat bestappearanceand crispness.
overbrowninginthetimeittakes MOE iflightercrustsare desired. 4. Opentheovendoortocheck
forheatto cookthecenterareas. Preheatcastiron forbakingsome foodas littleaspossibletoprevent
Dull (satin-finish)bottomsurfaces foodsforrapid browningwhen unevenheatingandto saveenergy.
ofpansarerecommendedforcake foodisadded.
pansandpieplatestobe surethose 3. Preheatingtheovenisnotalways
areasbrowncompletely. necessary,especiallyfor foods
Shelf
Position
B,C
B,A
B
B
A, B
B
B
A, B
A, B
B,A
A
B
A
Oven
Tem~erature Thne,
Minutes Comments
Food
Bread
Biscuits(~-in. thiCk)
Container
Canned, refrigeratedbiscuitstake
2to4minutesless time.
ShinyCookieSheet
ShinyMetal Panwith
satin-finishbottom
Cast Ironor Glass
ShinyMetalPan with
satin-finishbottom
ShinyMetal Muffin Pans
DeepGlass or Cast Iron Cups
Metalor GlassLoaf Pans
Metalor GlassLoaf Pans
ShinyOblongor Muffin Pans
ShinyOblongor Muffin Pans
400°-4750
350°-4000
400°-450”
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
Coffeecake
20-40
45-55 Preheatcast ironpanfor crispcrust.
Corn breador muffin
Gingerbread
Decreaseabout5minutesformuffin
mix, or bakeat450”F.for25 minutes,
thenat 350°F.for 10to 15minutes.
~o-3(3
45-60
Muffins
Popovers
45-60
45-60
Quickloafbread
feast bread(2 loaves) Dark metalorglass givedeepest
browning.
For thin rolls, ShelfBmaybe used.
For thin rolls, ShelfBmaybe used.
‘lainrolls
;weetrolls 10-25 20-30
~akes
withoutshortening)
u-gelfood
shy roll 325°-3750
375”-400”
325°-3500
30-55
10-15
45-60
Two-piecepan is convenient.
Line pan withwaxedpaper.
AluminumTube Pan
MetalJelly RollFan
Metalor CeramicPanponge
:akes
undtcakes
‘up&cS 325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
Metalor Ceramic Pan
ShinyMetal MuffinPans A, B B
A, B
B
B
Paperlinersproducemoremoist
crusts.
Use 300”F.andShelf Bfor smallor
individualcakes.
2-4 hrs.
ruitcakes VlctiLlor Glass Loafor
rube Pan
$hinyMetal Pm with
atin-finish bottom
;hinyMetal Pan with
atin-finishbottom
Actalm-Glass Loaf Pans
20-35
~yer,chocotatc 25-30
40-60
XlfB
mkies
ownics
“Op
frigera[or
I1lcdor sliced
25-35
10-20
6-12
7-12
Barcookiesfrommix usesametime.
Use ShelfCand increasetemp.
?5°F to50”F.formore browning.
*.
ddai or Glass Puns
~ookicStwct
kwkie Sheet
:ookicSheet
B,C
B,C
B,C
B,C
uits,
her Desserts
Iicdapples
Stiird 350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400”-425°
450°
30-60
30-60
;Iassor Metal Pan
lass CustardCupsor Cdsscrolc
et in panof hot water)
kiss Custard Cups or
asserolc I
I
A, B,C
B
B
Reduce temp.to 300”F.for large
custard. Cookbread or rice pudding
with custard base 80to 90 minutes.
fdings, Rice 50-90
[Cu~tard
45-70 Large piesuse400°F.and increase
time.
Toquickly brownmeringue, usc
400°F. for Sto 10minutes.
Custard fillingsrequire lower
temperature<longer time.
).
B.A
A. B
B
B
I15-25
ringuc
45-60
40-60
12-15
lassor Saiin-~inishMe[:d
lilSS or Satin-iinish Metal
~lassor .%tin-fini.~h M~i4
—.
(.)IKCI-lN
rwOcrust
WW-yshell
i’i 011 ovenS!)C1f’ IA. B. C
;[[1SS ur l$l~[;~lPiiIl
L
.A. 1?, c‘
;1:1ss !3
-— .---
Increase time for large amouni
orsize.
60-90
30-60
30-75
.—.—-—..———.—...—-....,.....—..———
-
.—___

Roastingiscookingbydryheat.
Tendermeator-poultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelow andsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveror addwater
[0yourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKE.(You
mayhearaslightclickingsound,
indicatingtheovenisworking
properly.)Roastingiseasy;just
followthesesteps:
Step 1:Check weightofmeat, and
place,fatsideup,onroastingrack
inashallowpan. (Broilerpanwith
rackisagoodpan forthis.)Line
broilerpanwithaluminumfoilwhen
usingpan formarinating, cooking
wi~hfruits, cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
ma~eriaisonovenliner ordoor.
Step 2: Place inovenon shclfin
Aor Bposition. No preheatingis
ncccssary.
step3: Tut-nOVEN SET toBAKE
A‘OVENTEMP to?)25”F.small
~!?Ukrym:lybccooked at 375”F.
Itirbest browning.
t
Step4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.For
rareormediuminternaldoneness,
ifmeatisto standHIto20minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5to 10°F.below
temperaturesuggestedinguide.
Ifnostandingisplanned,cook
meattosuggestedtemperaturein
guideonoppositepage.
NOTE: YoumaywishtouseTIME
BAKE,asdescribedonpage 14,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shouldberemovedwhenthedesired
internaltemperaturehasbeen
reached.
For FllMHl! .+. 3“%~
PQgg~.
@Frozenroastsofbeef, pork,
lamb,etc., canbestartedwithout
thawing,butaHow10to25 minutes
per poundadditionaltime(10
minutesper poundforroastsunder
5pounds, moretime forlarger
roasts).
eThaw mostfrozenpoultrybefore
roastingtoensure evendoneness.
Somecommercial frozenpoultry
canbecooked successfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
Q.kit nem?sary to(3Beckfor
donemsswithameat.thermomekr?
A. Checkh~gthefinishedinternal
temperatureatthecompletionof
cookingtimeis recommended.
TemperaturesareshowninRoasting
Guideon oppositepage.For roasts
over8pounds, cookedat 300°F.
with reducedtime, checkwith
thermometerathalf-hmr intervals
afterhalfthe timehaspassed.
Q.‘why is my roast mmmlg,
when Itry tocarveit?
A. Roastsare easierto sliceif
allowedto cool 10to20 minutes
after removingfromoven.Be sure
to cut acrossthe grainofthe meat.
Q. Do IIneed topreheat my
oven each time
Icook aroast
or poultry?
A. It is rarely necessarytopreheat
youroven,onlyforverysmall
roasts,whichcookashortlength
oftime.
Q. ‘Whenhying aroast,are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy aroastas evenin
thicknessas possible, or buy rolled
roasts.
Q.CanIsealthesidesofmy foil
“tent” when llwtds$illgaturkey?
A. Sealingthe foilwill steamthe
meat. Leavingitunsealedallowsthe
air to circulate andbrown the meat.

1.Position ovenSIMM atBfor
small-sizeroasts@to’7lbs.)and
at Aforlarger roasts.
2. Placemeat fat-sjdeup, orpoultry
breast-sideup, onbroilerpan or
other shallowpan withtrivet. Do
notcover.Do not stuffpoultryuntil
just beforeroasting.Use meat
probe formore accuratedoneness.
Controlsignalswhen foodhas
reached settemperature. (Do not
placeprobe in stuffing.)
3. Removefatanddrippingsas
necessary.Basteasdesired.
%Standing time recommendedfor
roastsis10to20minutestoallowroast
to firmup and makeit easierto
carve.Internaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise, ifdesired, remove
roastfromovenat 5°to K)*FOless
thantemperatureon guide.
Oven ApproximateRoastingT:me, Internal
Type Temperature Doneness inMinutesper Pound Temperature“F
Meat 3to5-HIS. 6toW3S.
TenderCUIS;rib, highquality sirloin tip, 325° Rare: 24-30 18-22 130°-1400
rumpor top round* Medium: 30-35 22-25 150°-1600
WellDone: 35-45 28-33 170°-1850
Lamb Legor bone-in shoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-160°
WellDone: 30-35 28-33 170”-185°
veal sholdder, leg or loin* 325° WellDone: 35-45 30-40 1700-180°
Pork loin. rib or shoulder* 325° WellDone: 35-45 30-40 170°-180°
l-him.precooked 325° To Warm: 10minutesper pound(anyweight) 125°-1300
Under 10-Ws. 10to 15-lbs.
Ham, raw 325° WellDone: 20-30 17-20 160°
“Forbonelessrolled roastsover6-inchesthick, add 5to 10minutesper poundtotimesgivenabove.
‘oultry 3to5-lbs. over 5-lbs.
;hickcn or Duck 325° WellDone: 35-40 30-35 185°-190°
;hicken pieces 375° WellDone: 35-40 185°-190°
10to 15-lbs. Over154bs. In thigh:
“urkey 325° WellDone: 20-25 15-20 185°-1900
5.l?mzenmastscanbe
conventionallyroastedbyadding
10to25 minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.

13milirIgiscookingfoodbyintense
radiantheat fromthe upperunitin
theoven.Mostfishand tendercuts
ofmeatcan be broiled. Follow
thesestepsto keepspatteringand
smokingto aminimum.
Step 1:Ifmeathasfator gristlenear
edge,cut ve~~icalslashesthrough
bothabout2“apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8”thick.
Step 2: ~iace meaton broiler rack
inbroiler pan which comeswith
range.Alwaysuserack so fatdrips
intobroiler pan; otherwisejuices
maybecome hotenough tocatch
fire. Aluminum foilmay be used to
linebroiler pan and rack. But, be
CERTAINto cutopening infoil, to
correspond with slitsin the rack,
so fatdrips intopan below.
Step 5: Turnboth OVENSET and
OVENTEMP knobsto BROIL.
Preheatingunitsis notnecessary.
(Seenotesin BroilingGuide.)
Step 6: Turn foodonly onceduring
cooking.Time foodsfor first side
per BroilingGuide.
Turn food, then use times given for
second side as aguide topreferred
doneness. (Where twothicknesses
and times are giventogether,use
firsttimes givenfor thinnestfood.)
Step3:Positionshelfonrecommended
shelfpositionassuggestedinBroiling
Guideon oppositepage. Most
broilingisdone on Cposition. but
ifyour range isconnected to208
volts,you may wish to usehigher
position.
Step ‘ZTurn OVEN SET knob to
OFF. Serve food immediately,and
leavepan outside ovento cool
during meal for easiest cleaning.
L.L2
Fl~l$y ~{]y~~.~ggj.A,nswwg%
Q. why show Ik?awthe K’hfJr
duxx!dwhen broiiiug ‘chicken?
AChickenistheonlyfood
recommendedforclosed-door
broiling.This isbecausechickenis
relativelythickerthan other foods
youbroil. Closeddoor holdsmore
heat in oven,so chickenmaybe
broiledbut well-doneinside.
Q. when broiling, isit necessary
to alwaysUsearack in 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, thuspreventingexcessive
spatterand smoking.
Q. should 1salt the meat before
broiling?
A. No. Saltdrawsout thejuices
and allowsthem to evaporate.
Alwayssaltafter cooking.Turn
meat with tongs;piercing meat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each sideoften
with butter.
‘QOwhy are my meats Ilotturning
out as brown as they should?
A. 1nsome areas, the power
(voltage)totherangemaybelow.
Inthesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checkto seeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
[e-mail] gl%msemybroiler
—
Backtopuwent‘d-&atfmms&MhRg’?
A. No. Thebroiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meatstickingtothesurface.However,
sprayingthebroiler rack lightlywith
avegetablecooking spray before .—--
cooking will make cleanup easier. P
k
L.->
-,.—,
.,,,
~‘i
~+,.k,,,>,>~

Toslash,cut crosswisethrough
outerfatsurfacejust to theedgeof
themeat. Use tongstoturnmeat
overtopreverttpiercingmeatand
losingjuices.
6. Broilerdoesnotneed tobe
preheated.However,for verythin
foods,or to increasebrowning,
preheatif desired.
7’.I?rozenSW&s can be
conventionallybroiledby
positioningthe ovenshelfat next
lowestshelfpositionand increasing
cookingtime giveninthis guide
1%timesper side.
LAlwaysusebroiler~~n andrack
thatcomes withyouroven.Ris
designedto minimizesmokingand
spatteringbytrappingjuices inthe
shieldedlowerpart ofthe pan. 4. If desired, marinatemeatsor
chickenbeforebroiling.Or brush
with barbecuesaucelast5to 10
minutesonly.
2. Ovendoor shouklbe ajar for
mostfoods;thereis aspecial
positionon door whichholdsdoor
opencorrectly.
3. For steaksand chops, slashfat
evenlyaroundoutsideedgesofmeat.
5. When arrangingfoodon.pan,
do not letfattyedgeshangover
sides,which couldsoilovenwith
fatdripping.
8. If yourrange isconnectedto
208Volts,rare steaksmaybebroiled
bypreheatingbroilheater and
positioningthe ovenshelfone
positionhigher.
SeeondSide
Time,Minutes
IIQuantityand/or IShelf IFirstSide
Food Thickness Fosition Time, Minutes Comments
Arrangein singlelayer.
IBacon I1A-lb.(about8IcI3%
thin slices)
Spaceevenly.
Up to 8patties takeabout sametime.
IGroundBeef II-1b.(4patties)
WellDone Y’to %-in. thick Ic74-5
BeefSteaks
Rare l-inchthick c7
Medium (1to f%lbs.) c9
WellDone c13
Rare I%-in. thick c10
Medium (2to 2YNbs.) c15
We]]Done c25
Chickeil 1whole A35
(~to2yz-]bs.),
split lengthwise
7
9
13
7-8
14-16
20-25
Steaksless than 1inchcook through
beforebrowning.Pan frying is
recommended.
Slashfat.
Reducetimes about5to 10minutesper
sidefor cut-upchicken. Brush each side
with melted butter.Broil with skin
downfirst and broil with door closed.
10-15
BakeryProducts II I ‘/2 Spaceevenly.Place English muffins
cut-side-upand brush witil butter, if
desired.
Cut through backof shell. Spread
open. Brush with melted butter
beforeand after half time.
Handle and turn very carefully.
Brush with lemonbutter beforeand
during cooking ifdesired. Preheat
broiler to increasebrowning. .—
increase times 5to IOminutes per side
for 1%-inchthick or home cured.
Slash fat.
Bread(Toast)or I2to4slices 1:13-4
1%-2
Tomtcr Pastries 1pkg. (2)
English Muffins 2(split)
LobsterTails 2-4 IBI13-16 Do not
turn over
(6 to 8-OZ. CiiCh)
l-lb. fillets Uto c
r
5
)+-in.thick 5
Ihm Slices
(precooked)
Pork chops
well D():w
l-in. thick B8
2(M inch) c10
2(1-in,thick) B13
obout 1lb.
2(1inch) c8
aborr[10[o 12oz. c10
2(1k!inch) c10
aboutIII-L 317
l-lb. pkg. (10) c6
8
10
13
4-7
10
4-6
12-14
1..2
Slash fat.
If desired. split sausages inhalf
lengthwise into5to 6-inch pieces.
———...—-...—.—.--.—..——

——— —-—— ———
A. oven Front Frame
B*oven Door Gasket
c. openings in mm
D. Ck!n Light
step 3:
Clean spatters or spillson oven
frontframe (A) and ovendoor
outsidegasket (B)with adampened
cloth. Polish with adry cloth. Do
notclean gasket (B). Do not a)low
waterto run down throughopenings
intop of door (C). Never use a
commercial ovencleaner in or
around self-cleaning oven.
step 4:
Close ovendoor and make sure
Ovenlight (D) is off.
&gp ~:
The po]-cel:~in-e~la~]~eieddrip pans
that came with your range can be
cleaned automatical~yin the self-
clcaning oven. Wipe off boilovers
[h~iare Hd ~t~~kLJll b~fOi”~ @Ckl~
[Iwo pails ,K!p.vkk’ do} t’~1,on each
(N’(}il she] i-.
Caution: Chrometrim rings
aroundthe surfaceunitsshould
neverbecleanedinthe self-
cleaningoven.Neithershould
reflectorpansoffoilor shiny
chrome.
130$%’!0+set oven
for Cleallirkg
step &
Turn OVEN SET and WEN
TEMPknobsto ClLEAN.Controls
wiHsnapintofinalpositionwhen
the CLEAN locationis reached.
20
step2:
Push and hold in LATCH
RELEASE BUTTON while
slidingLATCHHANDLE tothe
rightis far as it willgo.
,+/ --
step3:
Set the automaticoventimer:
~Make sureboth the rangeclock
andthe STARTdialshowthecorrect
timeof day.When the STARTknob
ispushedin andturned, itwill“pop”
intoplace when thetime shownon
the rangeclock is reached.
~Decide on cleaning hours
necessary.
Recommended Cleaning Time:
Moderate soil—2hours
(thinspillsandlightspatter)
Ekavy sol-3 km-$
(heavy,greasy spillsand spatter)
~Addthese hours to present time
ofday,then push in aridtLIr~ ~~0~
dial clockwise to this desired stop
time. CLEANING lightglows,
showingcleaning is starting.
The LOCKED lightwill glo-w,
indicating oven ishot and door
cannot be opened. oven door and
windo-wgethot during self-cleaning.
a
—..
DONOI’TOIJCH.
......_._____