Hotpoint RB747GJ User manual

Howto getthe bestfrom
Your
Contents
Aluminum Foil _18 Vent Duct 22
Anti-Tip Bracket 3, 5 Problem Solver 26
Appliance Registration : 2 Repair Service 27
Canning Tips 9 Safety Instructions 3, 4
Care and Cleaning 22-25 Surface Cooking 8-11
Clock/Timer 12 Control Settings 8
Energy-Saving Tips 5 Cooking Guide 10, 11
Features 6, 7 Cookware Tips 10, 11
Installation Instructions 5 Light Bulb Replacement 22
Leveling 5 3-in-I Burner 23
Model and Serial Numbers 2 Warranty Back Cover
Oven 13
Baking, Baking Guide '14, 15
Broiling, Broiling Guide 18, 19
Control Settings 13
Door Removal 22
Light; Bulb Replacement 13, 22
Preheating 13
Roasting, Roasting Guide 16, 17
Self-Cleaning Instructions 20, 21
Shelves 13 GE Answer Center ®
Thermostat Adjustment 24 800.626.2000
ge
Useand Care of
model
RB747GJ
I'_I'POIN'I'

Help us
help you...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain ?'our new range
properly.
Keep it handy for answers to ?'our
questions.
If you don't understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
If you received
a damaged range...
hmnediately contact the dealer (o1"
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
Write down the model
and serial numbers.
You'll find them o11a label on
the front of the range behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Nmnber
Serial Number
Use these numbers in a 17,
correspondence or service calls
concerning your range.

IMPO ANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
,Use this appliance only for its
intended use as described in this
manual.
.Be sure your appliance is
properly _ed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
*Don't attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
+ Before performing any
service, DL_CO_ THE
RANGE POWER S[ PPLY
AT THE HOUSEHOLD
DI_RIBUTION PANEL
BY REMOVING THE FUSE
OR SWIq_HING OFF THE
CIRCUIT BREAKER.
WARND ranges
can tip and
injury could
malt. To
prevent
accidental
tipping of the
range, attach
it to the wall
or floor by
installing the
ANTI-TIP bracket supplied. To
check if the bracket is installed
and engaged properly, remove the
drawer and inspect the rear leveling
leg. Make sure it fits securely
into the slot in the bracket.
If you pull the range out front the
wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
• Do not leave children alone--
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
.Don't allow anyone to climb,
stand or hang on the door,
dra_r or range top. They could
damage the range and even tip
it over, causing severe personal
injury.
•CAUTION: ITEMS OF
INT_T TO CHILDREN
SHOULD NOT BE STORF_.I)
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANG&CHILDREN
CLIMBING ON THE
RANGE TO REACH ITEMS
COILD BE SERIOUSLY
INJURED.
.Never wear loose-fitting or
hanging garments while using
the appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
•Use only dry pot holders--
moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let pot holders
touch hot heating elements. Do
not use a towel or other bulky
cloth.
.Never use your appliance for
warming or heating the room.
• Storage in or on appliance--
Flammable materials should not be
stored in an oven or near surface
units.
+ Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
.Do not let cooking grease
or other flammable materials
accumulate in or near the
range.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
• Do not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time tbr cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside suri_ace
of the oven may be hot when the
door is opened.
• When cooking pork, %llow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be sate
to eat,
(continuednextpag>

IMPORTANT SAFETY INSTRUCTIONS(continued)
Ovell
•Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
•Don't heat unopened food
containers in the oven. Pressure
could buildup and the container
could burst, causing an injury.
• Keep oven vent duct
unobstructed.
• Keep oven free from grease
buildup.
• Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
• Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
.'When using cooking or
roasting bags in oven, follow
the nranuihcturer's directions•
•Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven
.Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket•
.Do not use oven cleaners. No
cofflfflercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
• Clean only parts listed in this
Use and Care Book.
* Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
•Use proper pan size This
appliance is equipped with one
or nrore 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 a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
• Never leave surface units
unattended at high heat settings.
Boilover causes snroking and
greasy spillovers that may catch
on fire.
• Be sure drip pans and vent
ducts are not covered and arc
in place. Their absence during
cooldng could damage range
parts and wiring.
• Don't use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
•Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on "Surthce
Cooking" for suggestions.)
* To minimize burns, ignition
of flammable materials, and
spillage, the handle of a
container should be turned
toward the center of the range
without extending over nearby
surface units.
.Always turn surface unit to
OFF before removing utensil.
4
•Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
•To avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all surface units
arc at OFF position and all
coils are cool before attempting
to lift or remove the unit.
.Don't immerse or soak
removable surface units. Don't
put them in a dishwasher. Do.
not self-clean the surface units
in the oven.
•"When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
•Foods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
•Use little fat for effective
shallow or deep-fat frying.
Filling the pan too fifil of fat can
cause spillovers when tbod is
added.
.Ifa combination of oils or
fats will be used in frying, stir
together bel_re heating, or as fats
melt slowly.
• Ahvays heat fat slowly, and
watch as it heats•
•[se deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS

Instilling
Your Range Energy-SavingTips
Your range, like man)- other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
a sheet of plywood (or similar
material) as follows: When the
floor coveting emls at the front of
the range, the area that the range
will rest on should be built up with
plv_vood to the same level or higher
than the floor covering. This will
allow the range to be nroved for
cleaning or servicing.
Leveling the
Range
Leveling screws are located on
each corner of the base of the
range• Remove the bottom drawer
and you can level the range on an
uneven floor with the use of a
nutdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessal 5' m insert
easily. Let fi'ont of drawer down,
then push into close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for sonre side to side
adjustment). Allow a nrinimum
clearance of 1/8" between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket•
Surface Cooking
• Use cookware of medium weight
alunrinum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit•
• Cook flesh vegetables with a
minimum amount of water in a
covered pan.
. Watch lBods when bringing them
quickly m cooking tenrperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking•
• Use residual heat with surt'ace
cooking whenever possible• For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
• Use correct heat for cooking task:
HIGH_o start cooking (if tinre
allows, do not use HIGH heat to
start).
MEDIUM HIGH quick browning•
MEDIUM slow frying.
LOW finish cooking nrost
quantities, sinmler double boiler
heat, finish cooking, and special
for small quantities.
WARM to maintain serving
temperature of most foods.
• When boiling water for tea
or coffee, heat only the anrount
needed. It is not economical to boil
a container fifll of water for one
or two cups.
Oven Cooking
• Preheat oven only when
necessary• Most foods will cook
satisfactorily without preheating•
If you find that preheating is
necessaD- , watch the indicator
light, and put food in oven
pronrptly after the light goes out.
*,Always turn oven OFF before
removing food.
• During baking, avoid ffequem
door openings. Keep door open
as sho_ atime as possible ifitis
opened•
. Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
• Cook conrplete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaI, chicken or roast• Choose
foods that cook at the same
temperature and in approxmrately
the same time.
• Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Features of Your Range
Model RB747GJ

Feature Index
1 Model andSerial Nunrbers
2 Surface Unit Controls
3 Two "ON" Indicator Lights
Ibr Surface Units
4 Oven Set Control
5 Oven Temp Control
6 Oven Cycling Light (Glows until oven
reaches selected temperature, then goes
off and on during cooking with the oven
units as temperature is maintained.)
Explained
on page
2
8
8
13
13
13
7 Automatic Oven Timer, 12
Clock and Mhtute Timer
8 Plug-In Calrod ® Surface Unit 23
(May be removed when cleaning
under unit. )
23
9 Stay-Up Calrod ® Surt:ace Unit
(May be raised bm not removed
when cleaning under unit. )
10 3-in-I Surt:ace Unit (Energy saver 8
unit heats area 4',' 6" or 8" according
to size of cookware. )
t I 3-in-1 Surt:ace Unit Control 8
12 Chrome-Plated Trina Rings and 23
Porcelain Drip Pans
13 Oven Vent Duct (Located under 22
right rear surthce unit. )
14 Oven Interior Light (Comes on 22
automatically when door is opened. )
15 Oven Light Switch (Use to turn I3
oven light on during cooking when
oven door is closed. )
16 Oven Door Latch 20
17 Oven Door Gasket 20
Feature Index
18 Oven Locked Light (Glows during
self-cleaning when oven has reached
cleaning tenrperature. Oven door
cannot be opened when this light is on. )
19 Oven Cleaning Light (Glows during
self-cleaning when all controls are set.
Cycles off and on with the oven
heating units after oven reaches
cleaning tenrperamre. )
20 Broil Unit
21 Bake Unit (Maybe lifted gently
for wiping oven floor. )
22 Oven Shelves
23 Oven Shelf Supports (Letters A, B,
C and D indicate cooking positions
lbr shelves as recommended on
baking, roasting and broiling _ides.)
Explainedl
on page
20
20
13
13
18
14
24 Broiler Pan and Rack i8
25 Storage Drawer 22
26 Cooktop Light Button (Push and hold 13
until cooktop light comes on. )
27 Cooktop Lamp 22
28 Anti-Tip Bracket 3,5
(See Installation Instructions

Surface Cooking
See Surface Cooking Guide on pages 10 and U.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is a slight niche so control
"clicks" at those positions; "click"
on HIGH marks the highest setting;
the lowest setting is between the
words WARM and OFF. In a ¢luiet
kitchen you may hear slight '
"clicking" sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
How to Set the Controls
Step 1
Grasp control knob and push in...
Step 2
Turn either clockwise or counter-
clockavise 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 maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
Cooking Guide
for Using Heats
HIGH Quick start for cooking;
bring water to boil.
MED Fast ID:, pan broil;
HI maintain fast boil on
large anrount of food.
MED
Low
Saute and brown;
maimain slow boil on
large anrount of food.
Cook after starting at HI;
cook with little water in
covered pan.
WARM Steam rice, cereal: maintain
serving temperature of
most foods.
NOTE:
1. At HIGH, MED HL never leave
food unattended. Boilovers cause
smoking; greasv spillovers mav
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit.
How to Use the
3-in-1 Unit
This surface unit offers the
convenience of three units in
one. The unit may be used as an
8-inch, 6-inch, or 4-inch unit to
accommodate any size cookware.
Turn size selector switch, next to
surface unit control, to 8", 6" or 4'!
Then turn surface unit control to
desired heat setting.
Match unit size selection to size of
the cookware.
LARG_8-inch unit. Turn switch
to 8" when using large cookware
that completely covers the unit
(3-quart to 6-quart saucepans or
8-to 10-inch skillets). Then select
desired heat setting.
MEDIUM 6-inch unit. Turn
switch to 6" when using medium-
sized cookware that does not
completely cover the unit (2- to
2_,4-quart saucepans or 6- _o 7-inch
skillets). Then select desired heat
setting.
SMALI.---4-inch unit. Turn switch
to 4" when using small cookware
about 4 inches in diameter (as a
1-quart saucepan). Then select
desired heat setting.

Questions &Answers
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use cookware
designed for canning purposes. (heck
the manut:acturer's instructions and
recipes for preselw'ing foods. Be
sure canner is flat-bottomed and
fits over the center of your Calr_KI®
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steanr or heat.
Canning should only be done on
surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surl'aces
is not recolmnended. The lift of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed Ibr this
type of cooking.
Q. Why am I not getting the heat
I need fi'om my units even though
Ihave the knobs on the right
setting?
A. After turning surt:ace unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely _astened into the
surface connection.
Q. Why does my cookware tilt
when I place it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the "feet"
on your Calrod ® units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming of_.
A. If you set your Catrod ® unit
higher than required for the
cookware material, and leave it, the
finish may snroke, crack, pop, or
bum depeuding on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dD-
food, nray damage the finish.
Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
dianreter pots (extending more than
1-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-dianreter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
PUIN FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures and all types of
fiTing_ook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces surrounding
heating units.
Observe Following Points
in Canning
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surt:ace unit.)
2. Be sure canner fits over center
of surface nnit. If x_ur range does
not allow canner to be cemered on
surl:aee unit, use snraller-dianreter
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enanrelware)
are not reeomnlended.
_GHT WRONG
4. When canning, use recipes front
reputable sources. Reliable recipes
are available from the manuPacturer
of your canner; nranufacturers of
glass jars Ibr canning, such as Ball
and KelT; and the United States
Department of Agriculture
Extension Service.
5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heal
NOTE: If your range is being
operated on low power (voltage),
camring may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
HOT tap water.

Surface Cooking Guide
Cookware Tips
1. Use medium-or heavy-weight
cookware. Alunrinum cookware
conducts heat lhster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.
Use non-stick or coated metal
cookware. Flat ground Pyr<meram®
saucepans or skillets coated on the
bottom with almnimml generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available tbr that purpose.
2. To conserve the most cooking
energy, pans should be fiat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
"'crazing" (fine hairline cracks) on
porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.
Iq)od
Cereal
Cornmeal grits,
IiltmeaI
(]ocoa
Coffee
E_gs
Cooked ill shell
Flied sunn} -side-up
Fried over easy
Poached
Scrambled or omelets
())okware
Covered
Saucepan
Uncovered
Saucepan
Percoiattn
Directions and Setting
to Start Cm_king Selling to Complete
Ctmkint_
C over{'d
Saucepan
HIGH In covered pan bring
water to boil be+bre adding
cmeal
LOW or WAtLM. then add cereal
Finish timing according
to package dircelions
MED to cook I or 2 miJmtes
to ctmlplelely blend inD_die_t_
Fruits
Meal_,Poultry
Braised: lh_t roasts ot
heel'. Mmb or veal;
_wk _teaks and
chops
N,I fried: Tender
chops: _hm steaks up
to 3/4-inch; milmte
steaks: hamburgers:
flanks and +ausage:
ihin fish fillets
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
13ncovered
Skillet
Covered
S811cepail
Ctwered
Skillet
Uttcoveled
SkilRt
HIGH Stir together wafleror
milk, c_x:oa ingiedieias
Bring just illa N_il.
HIGH At firstperk, switch
heat to LOW
HIGH Cover eggs with cool
water. Cover pan, cook
until steaming
MED HI Melt butter, add
eggsandcover skillet
HIGH Melt butter
HIGH In coveredpan bring
•+Valer m a boil,
HIGH Heat butter until light
golden ill color
HIGH In c_weredpanbring
fiuit andwater mboit
HIGH Melt fat, the*l add meat
Switch to MED H Ito
hrownllleat, Add water or
other liquid
HIGH Preheat skillet _hm_
grease lightly,
LOW tomainlaingcmle hut
xleadypcrk
LOW Cook (1ely 3m 4
mi+lu_¢s h>t"sort ciu_k_ d:
15mimltcs +ilr hard cooked"
Continue cookmgat MED HI
mltil whites a re iu:,t _CL ahotl{
31o 5 mote mhltItes
LOW then addeggs. \_qlen
bottoms of egg_ have }ust_+-_,
careftflly turll IWeF R) _.'_Rlk other
side
LOW Cardhily add eggs
Cook mlcovered about 5
minutes at MED HI
MED .Addegg lnixttlle
Cry+k, stini_lg to desired
doneness+
LOW Stir occasionallyand
check tbr sticking.
LOW Sinnne+ mttil lork
tende+
MED HI or MED. Bmwnand
cookto desired doneness,
tinning over as needed
('Ottllll{lllS
Gel eilk [lubblc iltld _:Xpll lid its
they cook; use large enough
t,{l[K'¢p+ill tl _ prevent boilovcr
Milk huiN {wet rapidly Watch as
boding ptnnl approaches
Pcrcoiatc 8 to [0 lnimltes +_r
g cups, [cs_ [iw [h_*,cr cups.
II you d+l tIl*t co_,e+ sk i]lcl baMc
eggx with lht to cook topx evenly
Rem_we cooked" eggs with Motled
spoon tit pam:ake turner.
Eggs _ot+tim_c{os_'t slightly after
cooking For oillciet do itot slit
tast_w minutes¸ Wllcnset._Pkl
in haft¸
Fresh fruil:UselMt_rli2 cup
water iKw pound t+f fluit.
Dried fruit: ilscwatcraspackag_
directs¸ Time dcpcnd_ on whether
fruit has hecll plcst_kcd If _(_1•
alhlw I_lo_ cotlkillt_ _intc
Meat ca_l be sea soned at_d flou red
before it is brox_ned, iFdesi_ed.
Liquid _ariati/ms t_w flln, o+ _ ould
be wine+ fiuit or _on_iltl) !tl ice II=
nleat broth+
Timing: Sleaks 1 m 2-inches: 1 u_
2 hours Beet Stew: 2 h_ 3 hour_
PotRoast:2 % to 4 hours
_m hying is best tierthin steaks
and chop_ If rare is desired, pie
heat skillet beh,readding meat
10

3. Deep Fat Frying. Do not overfill
kettle with tat that may spill over
when adding food. Frost 3' foods
bubble vigorously. Watch foods
flying at HIGH temperatures and
keep range and hood clean from
accumulated grease.
RIGHT
OVER 1" OVER1"
Food
Fried Chicken
Pan flied bacon
Sauteed: Less tender
thm steaks (chuck,
round, etc ):liver:
thick or whole fish
Sinmlered or stawed
meak chicken: corned
beef: smoked pork;
stewing beef: tongue;
etc
Melting chocolate_
butter, marshmallows
Pancakes or
French toast
Pasta
Noodles or spaghetti
Pressure Cooking
PllddillgS_ SallCeS_
Candies, Frostings
Vegetables
Fresh
FroTeit
Sin]teed: Onions:
gieen peppers;
tnllghrool]l$_celei_'; eta
Rice and Grits
Cook};,al,e
Covered
Skillet
Ullcovered
Skillet
Covered
Skillet
Coveled
Dutah Oven,
Kettle oi
Large
Smlcepan
Small
Uncovered
Saucepan
Use small
surface trait
Skillet oi
Griddle
Covered
Large Kettle
o_ Pot
Pressure
Cookm or
Calmer
Uncovered
Saucepan
Coveled
Saucepan
Cowled
Saucepan
Uncovered
Skillet
Covered
Saucepan
Directions and Setting
to Start Cooking
HIGH Melt fat Switch to MED
HI to brown chicken
HIGH In cold skillet, mxange
bacon slices Cook just
tmtil staIthlg to siTzle
HIGH Melt fat Switch to MED
to Nown slowly
HIGH Cover meat wifll water
and cover pan or kettle
Cook tmfil steaming
WARM. Allow I0 1015_u_s to
melt fl_*ough Stir to smooth
MED HI. Heat skillet 8 to
I0 minutes Grease lightly
HIGH, In covmed kettle, bring
salted water to a boil, _mcover
and add pasta slowly so
boiling does not stop
HIGH Heat mltil first jiggle is
heard
HIGH Bring just to boil.
HIGH. Measme 1'2 to 1 inch
watel 111 saucepan Add
safi and piepared vegetable
In covered smlcepan bring
to boil
HIGH Measure water and salt
as above Add fiozen block
of vegetable In covmed
saucepan bring to boil
HIGH, In skillet melt tat
HtGH Bring salted water to a
boil.
Setting to Complete
Cooking
LOW Cover skillet and
cook mitil tender
Uncover Iast few minutes
MED HI Cook, turning
over as needed
LOW Cover and cook
until tender
LOW Cook until fbrk
tender (Water should
sk_vly boil) Fo_ veUlarge
Ioads, medimn heat may
be needed
Cook 2 to 3 minutespel side
MED Ht Cook uncovered
until tender For laige
amounts, HIGH may be
needed to keep water at
roiling boil ttuoughout
enti_e cooking tulle
MED Ht for foods cooking
10 mimltes or less MED fi,r
foods ove* 10minutes
LOW To finish cooking
MED Cook 1 pound 10
to 30 ol more minutes,
depeMing on tendenless
cffvegetable
LOW Cook accolding to
time on package
MED Add vegetable
Cook until desired
tenderness is reached
WARM Cover and cook
according to time
Colnlnenta
For crisp dUchicken, cover only
after switching to LOW for 10
mbmles, Uncover and cook. ttu_ling
occasionally I0 to 20 minutes
A more attendon-liee method
is to start and cook at MED
Meat may be breaded or
marinated m smlce before fiTing
Add salt or other seasoning
before cooking if meat has not
been smoked or othc15_ise
cured
milk or water.
Thick batter takes slightly longei
time T!tlll over pancakes when
bubbles rise to surface
Use large enough kettle to
prevent tx_ilover. Pasta doubles
in s_ze when cooked
Cooker should jiggle 2 to 3 times
per mlnllte
Stir fiequently io prevent
sticking
UllCOVei_d pail requires lllore
waier and longer time,
Break up or st_ras needed while
cooking,
Turn over or stir vegetable as
necessaly for even browning,
Tiiple in volume afire cooking
Time at WAPdVI Rice: 1 cup rice and
2 cups water-25 minutes Grits: 1
cup grits and 4 cups water--
40 minutes

Automatic Timer and Clock
The automatic timer and clock on
your range arc helpful devices that
selve several purposes.
To Set the Clock
P,sb in the center knob of the
Minute Timer and turn Knob in
either direction to set the Digital
Clock numerals to the con'ect time.
(After setting the clock, let the
knob out, and turn the Minute
Timer pointer to OFF. )
To Set the Minute Timer
The Minute Timer is the large dial
to the left of the digital clock. Use
it to time alI your precise cooking
operations. This dial also sets or
changes the digital clock.
TO SET THE MINUTE TIMER,
turn the center knob clockwise,
wid_ont pushing in, until pointer
reaches number of minutes you
wish to time (up to 60).
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you
can TIME BAKE with the oven
starting immediately and mining
off at the Stop Time set or you can
set both Start and Stop dials to
automatically start and stop oven at
a later time of day-. It takes the
won'y out of not being home to
start or stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page 14.
Self-Clean Uses
Automatic Timer
The self-cleaning function on your
range uses the Automatic Timer to
set the length of time needed to
clean whether you wish to clean
immediately, or delay the cleaning.
By setting the Start andor Stop
Dials you may choose to begin
immediately or clean at low energy
times during the night. Full
explanations of setting Start and
Stop Dials for self-cleaning are
described on pages 20 and 21.
Questions and Answers
Q. How can I use my Minute
Timer to make my surface
cooking easier?
A. Your Minute Timer will help
time total cooking which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible stemn only. Food
will cook in covered containers
even though you can't see any
steam.
Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A. Yes, if you wish to set the Start
or Stop dials to turn on and off at
set times during timed functions.
Q. (;an I use the Minute Timer
during oven cooking?
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. (Tan I change the clock while
I'm Time Cooking in the oven?
A. No. The clock cannot be changed
during any program that uses the
oven timer. You must either stop
those programs or wait until they
are finished before changing time.
12

Using Your Oven
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
[br Ihe _Automatic Oven Timer ,o
you understand its use with the
controls.
2. Check oven interior. Look at
the shelves. Take a practice run at
removing and replacing them properly,
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Controls
Oven Interior Shelves
The shelves are designed with stop-
locks so that when placed correctly
on the shelf supports, they (a) will
stop bel\>re coming completely
Ii'om the oven, and (b) will not tilt
when removing Ibod 1i"o111or
placing food on them.
TO REMOVE shelves from the
oven, lilt up rear of shelf, pull
forward with stop-locks along top
of shelf supports. Be certain that
shelf is cool before touching.
"1_ REPLACE shelves in oven,
insert shelf with stop-locks resting
on shelf supports. Push shelf toward
rear of oven; it will fall into place.
When shelf is in proper position,
su)p-locks on shelf will run under
shelf support when shelf is pulled
t'olavard.
Oven Light
The light comes on automatically
when the door is opened. Use
switch to turn light on and off when
door is closed.
Switch is located on front of door.
Lamp Over Surface Unit
Lamp may be lighted by pressing
the lamp switch button. Be sure to
hold button depressed until ligN
conies o11.
Shelf Positions
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN" SET has settings for
BAKE, TIME BAKE, BROIL,
CLEAN" and OFF. VV_enyou turn
the knob to the desired setting, the
proper heating units are then
activated for that operation.
OVEN TEMP maintains the
temperature you set, from WARM
(150°E) to BROIL (550°E).
The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on with
the oven unit(s) during cooking.
PREHEATING the oven. even to
high temperature settings, is speedy
rarely more than abont tDminntes.
Preheat the oven only when necessary.
Most foods will cook satisfactorily
without preheating. If you find
preheating is necessary, keep an eye
on the indicator light and put fo(xl in
the oven promptly after light goes out.
J
The oven has four shelf supports
marked A (bottom), B, C and D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
13

Baking
When cooking a food lbr the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may "drift" from the t=actoUsetting
and differences in timing between
an old and a new oven of 5 to i0
minutes are not unusual and you
may be inclined to think that the new
oven is not perfomling correctly,
However, your new oven has been
set correctly at the facto D' and is
more apt to be accurate than the
oven it replaced.
How- to Bake
that you set. Examples of Immediate
Start (oven turns on now and you
set it to turn off automatically) or
Delay Start and Stop (setting the
oven to turn on automatically at a
later time and turn off at a preset
stop time) will be described.
How to Set
Immediate Start
NOTE: Before beginning make
sure the range clock shows the
correct time of day.
hnmediate Start is simply setting
oven to start baking now and turning
offat a later time automatically.
Remember. foods continue cooking
alter controls arc off.
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
Step 1: To set start time, push in knob
on START dial and mm pointer
to time you want oven to turn on,
for example 3:30.
Step 1: Place food in oven, being
certain to leave about I inch of
space between pans and walls of
oven i\>r good circulation of heat.
Close oven door. During baking,
avoid ti'equent door openings to
prevent undesirable results.
Step 2: Turn OVEN SET knob to
BAKE and OVEN" TEMP l.mob to
temperature on recipe or in Baking
Guide.
Step 3: Check food tbr doneness
at minimum time on recipe. Cook
longer if necessal T. Switch off heat
and remove foods.
How to Time Bake
The automatic oven timer controls
•aro ¢l_iono,t t_ ttli'n tho l_w,_l_ _,a ,_+,
Step 1: 'lb set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn oft,
tbr example 6:00. The Start Dial
should be at the same position as
the time of day on clock.
Step 2: Turn OVEN" SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, tbr
example 250°F. The oven will start
immediately andwill stop at the
time you have set.
Step 2: 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. 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. Tul'n OVEN TEMP
knob to 250°E or reconmlended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
The Problem Solver (continued)
II"k"ll_n

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shi :y finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottonr surfaces
of pans are reconmlended for cake
pans and pie plates to be sure those
areas brow: conapletelv.
2. Dark or non-shiny finishes,
glass and Pyroceram ® cookware,
generally absorb heat, which may
result in dry, crisp crusts. Reduce
oven heat 25°E if lighter crusts are
desired. Preheat cast iron for
baking some foods for rapid
browning when food is added.
3. Preheating the oven is not always
necessary, especially for tbods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits (%-in thick)
Coffee cake
Corn bread o: nmffins
Ginge:Sread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel fhod
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fl:fit cakes
Layer
Layer, chocolate
Loaf
Cookies
BIox3:21ieg
Drop
Refiigeratoi
Rolled or sliced
Vl'ults_
Othel' Desserts
Baked apples
Custard
Puddln_s. Rice
and Custard
Pies
Froze::
Mern:gue
One crust
Two crugt
I_astry shell
Miscellaneous
Baked potatoes
Scai_ope4 dishes
Souffles
Shelf
Container Position
ShiluCookie Sheet
Shiny Metal Pan with
satin-finish bottmn
Cast Iron or Glass
Shiny Metal Pan widl
satin-finish bottom
Shiny Metal Muffin Pmls
Deep Glass o: Cast Iron Cups
Metal or Glass t_)af Pans
Metal or Glass Loaf Pans
ShiW Oblong or Muffin Pmrs
Shiny Oblong or Muffin P:ms
Almnimlm Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic ran
MetaI or Ceiamic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
ShiW Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot ware0
Glass Custard Cup, or
Casserole
Foil Fan on Cookie Sheet
Spread to crest edges
Glass oi Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Set on Oven Shelf
Glass or Metal Pan
Glass
B,C
BA
B
B
A,B
B
B
A.B
A.B
B,A
A
B
A
A,B
B
A,B
B
B
B
B,C
BC
B,C
BC
A.B,C
B
A
B.A
A,B
B
B
A,B.C
AB.C
B
Ove_
Temperatln'e
400°-475"
350%4000
400o_450"
350°
400°-4250
375_
350°-3750
375_-4250
375°-425"
350°-3750
325°-3750
375°-4000
325°-3500
325°-350"
350*-3750
275°-300 _
350*-3750
350%3750
350"
325o_350 ''
350 _ 4_) _
400_-4250
375%4000
350°-4000
300°-3500
325"
400%4250
325"-350 °
4(_)°.425 _
400°-4250
450 _
325%4000
325°375 _
300°-3500
Tilne_
Minutes
15 20
20 30
20 40
45 55
20 30
45 60
45 60
45 60
10 25
20 30
30 55
10-15
45-60
45-65
20-25
2-4 hrs
20-35
25-30
40-60
25-35
I0-20
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-I5
60-90
30-60
30-75
{gOlllmpntg
Canned, reffigelated biscuits take
2 to 4 minutes less time
Iqeheat cast ::on pan fi)r crisp cn:st
Decrease abol:t 5 mimltes for muffin
mix, or bake at 451)_E for 25 minu:es.
then at 350_E for 10to 15t,:inums.
Dai_ metal or glass give deepest
browning
For thin rolls, Shelf B may be used,
For thin rolls, Shelf B n:ay be used
Two-piecepall 15 con'_'elllent
Line pan wifll waxed paper
Paper liners p:o&lce more moist
crusts
Use 300°IR and Shelf B for small or
individual cakes
Bar cookies fivnl mix use same tlllle
Use Shelf C and increase tamp,
25°F, to 50°F. for mole brow:m:g
Re&ice tcmp to300_Ef_r large
custard Cook bread or rice pudding
with custmd base 80 to 90 minutes
Large pies use 4(KI°E and increase
Iime
1"oquickly brown meringue, use
'I_°F. for 8 m 10 mim:tes
Custard fillings :vquirc lower
tempe:amid, longer time.
Increase time fi_r ]a rgt _alnOllllt
:}FSize
15

Roasting
Roasting is cooking by dry heat.
Tender meat or poult Ucan be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a mininmm. When
roasting, it is not necessa U to
seal', baste, cover or add water
to your meat.
Roasting is really a baking
procedure used liarmeats. Theretbre.
oven controls areset to BAKE. (You
may hear a slight clicking sound,
indicating the oven is working
properly. ) Roasting is easy; just
follow these steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pro1with
rack is a good pan forth is. ) Line
broiler pan with aluminum foil when
using 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.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessal T.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recolranended for
roasts is 10 to 20 minutes to allow
roast to firllr up and make it easier
to carve. Internal temperature will
rise about 5° to 10°E; to compensate
for temperature rise, if desired,
remove roast from oven at 5° _o!0°E
less than temperature on _uide.
NOTE: You may wish to use TIME
BAKE, as described on page 14, to
turn oven on and off automatically,
Remelrrber that food will continue
to cook in the hot oven mid therefore
should be removed when the desired
internal tenrperamre has been
reached.
For Frozen Roasts
• Frozen roasts of beeL pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per pound tbr roasts under
5 pounds, more time _br larger
roasts).
• Thaw most frozen poult W before
roasting to ensure even doneucss,
Some commercial frozen poult U
can be cooked successfully without
thawing. Follow directions given
on packer's label.
Questions & Answers
Q. Is it necessary to check for
doneness with a meat thermometer?
A. Checking tbe finished imemal
temperature at the completion of
cooking time is recommended.
Tenrperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at 300°E
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. Why is my roast crumbling
when ItD" to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the groin of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only *'orveUsmall
roasts, which cook a short length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly'?
A. Yes. Buy a roast as even in
thickness as possible, or bW rolled
roasts.
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat Leaving it unsealed allows the
air to circulate and brown the meat.
Step 3: Turn OVEN SET to BAKE
and OVEN" TEMP to 325°E Small
poultry may be cooked at 375¢'E
for best browning.
16

Roasting Guide
Roasting
1. Position oven shelf at B tbr
small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.
2. Place meat fat-side up, or poult W
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
probe tbr more accurate doneness.
Control signals when food has
reached set temperature. (Do not
place probe in stuffing. )
3. Remove tht and drippings as
necessa W. Baste as desired.
4. Standing time recommended tbr
roasts is 10 to 20 minutes to allow mast
to tim1 up and make it easier to
carve. Internal temperature will rise
about 5° to 10°E; to compensate *'or
temperature r_s..if desired.remoVe
roast from oven at 5°to 10°E less
than temperature on gulde.
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
per pound *br roasts under 5 pounds.)
Defrost poult W beibre roasting.
Type
Meat
?cndm cuts: rib, high qnaliD" sirloin tip
11tlnp oE'top round*
Lmnb Legorbone-in shoulder*
Ve:a/sh_aider, leg arloin*
PoIk ioin. rib or shoulder*
Ham, precooked
Ham, gaw
*For boneless roiled roasts over 6-inches _ick.
Poultry
Chicken or Duck
Chicken pieces
YtKkey
oven
q_mperature
325°
325"
325 °
325 _
325°
325 °
add5 to I0minv
325_
375 _
325"
Illterllil 1
|Nmeness Temperature _F
R_tn?:
Medimn:
Well Done:
Rare:
Mcdimn:
W_ql Done:
Well Done:
W_'II Done:
To Wmn:
Well Done:
Appn_ximate Roasting Time,
in Minutes |_,r Pound
3 to 5 ll)s. 6i_,8-1bs_
24 _0 I X-22
30-35 22 25
35-45 28 33
2[25 20_23
25 30 24 28
_0 _5 28¸33
35 45 30-40"
3545 30 40
iO minmes _f'[_,_l_l(_lr_ wei_O
Under limbs. 10 iolS*tbs.
20-_0 17-20
_s [',el pouad to times given d_ve
3 tf_ _-Ibs.
Well D/me: 35-40
Well Done: 35-40
|_ i0 lz_II)s.
Well Dove: 20 25
Over _-lbs,
30-35
O_er I_-Ibs,
15-20
1300-140 _
1500 I600
i7(P-185 °
130_-140 _
150o. 160o
1700-1 85_
170%Ls00
170°-180 °
!250-1 30_"
1600
185°-IOW
185°- 190"
Inthigh:
i85%1900
I7

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow these
steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2" apart. If desired, fat
may be tri_mned, leaving layer
about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat &ips
into broiler pan; otherwise juices
may' become hot enough to catch fire.
Step3: Position shelf on recommended
shelf position as suggested in Broiling
Guide on opposite r}a_eoMost broiling
is done on-C position, but if your
range is connected to 208 volts, you
may wish to use higher position.
Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet the
proper temperautre is maintained in
the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessa U.
(See notes in Broiling Guide. )
iE
Step 6: Turn I_od only once during
cooking. Time foods Ibr first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and tinres are given together, use
first times given for thimlest food.)
Step 7: Turn OVEN" SET knob
to OFF. Selwe food immediately,
and leave pan outside oven to cool
during meal l\}r easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN"RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and nreat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
reconmlended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to ahvays use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the nreat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows thenr to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poult W
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as the), should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
reconrmended shelf position. Broil
lbr longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler 9
rack to present meat from sticldng.
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
18

Broiling Guide
Broiling
1. Always use broiler pan and rack
that comes with your oven. It is
designed to nrinimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. For steaks and chops, slash tat
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the nreat. Use tongs to turn nreat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken be%re broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
tat dripping.
6. Broiler does not need to be
preheated. However, for ve D- thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1_/_times per side.
8. If your range is connected to
208 Volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity and/or Shelf First Side Second Side
l'bod Thickness Position Thne, Minutes Thne, Minutes ( omments
Bacon ½qb. (about 8 c 3½ 3 !4 Anange in single layer
thin slices)
Ground Beef i-N (4 paities) Space eveIlly
Well Done zm_ -in fllick c 7 4-5 Up to 8 patties take ab(mtsame dme_
Beef Steaks
Rale 1-inch thick C ? 7 Steaks less than 1 inch cook tlnough
Medhml (1m!% Ibs ) O 9 9 befoIe broxuling Pan flying is
Well Done O 13 13 reconmlended
Rare r_z-in thick O ]0 7-8 Slash fat
Medimn (2to 2 ½dbs.) O 15 I4-16
Well Done G 25 20-25
Chicken 1whole A35 10-15 Reduce times abbot 5 to 10 lmmltes pei
(2to 27:Ib_. ), side foi cut-up chicken Brash each side
split length_ise with melted bnttei Broil with skin
down first and bwil with door closed.
Bakery Products
Bread (%ast) _r 2 to 4 slices C 1_/:2 _/_ %ace evenly Place English muffins
Toaster l_astdes l pkg (2) cut-side-up aM brash wiPo buttel, if
English Muffins 2 (split) O 3-4 desired
Lobster Tails 24B 13-i6 Do not Cut _hrough hack of shall Spread
16to g-o;" each) turn over open Brush witb melted bu_ter
befole and after half time
Fish Mb fillets _xit_, G 5 5 HaMle and tt_rnvei)" cmeftdly
i_-in, thick Brush with lemon Nmer before and
during cooking if desired IS-cheat
broilei to increase bwwning
Ham Slices 1-in thick B 8 8 NcIease times 5 to 10 minutes per side
(precooked) for !½-inch thick or home cured
Pork 1"2hol_ 2(_,inch) C tO ]0 Slash fa_
Well Done 2 (I-in lhick) B 13 13
about I lb,
Lamb Chops
Medimn 2 (1 inch) O 8 4-7 Slash fat
WelI Done ab_ul !0 _o12OZ C ]0 _0
Mednun 21t % inch) C 10 4-6
Well Done about [lb B 17 12-14
Wieaers and similar 1-1b pkg (10) G 6 I-2 If desired, split sausages in half
precooked sausages lengthwise: cut into 5 to 6-inch pieces
bratwurst
19

Operating the Self-Cleaning Oven
Before Setting Oven
Controls, Check These
Things:
Step 1:
Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
Note: Shelves will discolor after
the self-clean cycle. )
Step 2:
Wipe up heavy soil on oven
bottom.
tt
A. Oven Front Frame
B. OvenDoor Gasket
C. Openings in Door
D. Oven Light
Step 3:
Clean spatters or spills on oven
fi'ont frame (A) and oven door
outside gasket (B) with a dampened
cloth• Polish with adlT cloth. Do
not clean gasket (B). Do not allow
water to run down through openings
in top of door (C). Never use a
conmaercial oven cleaner in or
around self-cleaning oven•
Step 4:
(?lose oven door and make st, re
oven light (D) is oft"
Step 5:
The porcelain-enameled drip pans
that came with your range can be
cleaned automatically in the self-
cleaning oven. Wipe off boihwers
that are not stuck on before placing
two pans, upside down, on each
oven shelf.
Caution: Chrome trim rings
around the surface units should
never be cleaned in the sell;
cleaning oven. Neither should
reflector pans of foil or shiny
chrome.
How to Set Oven
for (;leaning
Step 1:
Turn OVEN SET and OVEN
TEMP knobs to (?LEAN. Controls
will snap into final position when
the CLEAN location is reached•
Step 2:
Slide the LATCH HANDLE to the
right as far as it will go.
Step 3:
Set the automatic oven timer:
• Make sure both the range clock
and the START dial show the con'ect
time of day. When the START knob
is pushed in and turned, it will "pop"
into place when the time shown on
the range clock is reached.
.Decide on cleaning hours necessary.
Recommended Cleaning Time:
Moderate Soil--2 hours
(thin spills and light spatter)
Heavy Soil--3 hours
(heavy, greasy spills and spatter)
,,Add these hours to present time
of day, then push in and turn STOP
dial clockwise to this desired stop
time• CLEANING light glows,
showing cleaning is starting.
The LOCKED light will glow,
indicating oven is hot and door
cannot be opened• Oven door and
window get hot during self=cleaning.
DO NOT TOUCH•
2O