Hotpoint RB754 User manual

Aluminum Foil 6, 18, 22, 23
Anti-Tip Device 3, 7, 32
Appliance Registration 2
Automatic Timers/Clock 14
Care and Cleaning 28–31
Consumer Services 35
Important Phone Numbers 35
Features 8, 9
Installation Instructions 7
Leveling 7
Model and Serial Numbers 2
Oven 15–24
Baking 16–20
Broiling/Broiling Guide 23, 24
Door Removal 31
Light; Bulb Replacement 16, 30
Oven Control Settings 15
Preheating 17
Roasting/Roasting Guide 21, 22
Self-Clean Instructions 25–27
Shelves 5, 16, 17, 21, 25, 30
Problem Solver 33, 34
Thermostat Adjustment–
Do It Yourself 20
Packaging Tape 2
Safety Instructions 3–6
Surface Cooking 11–12
Home Canning Tips 13
Cookware Tips 12
Surface Control Settings 11
Warranty Back Cover
GE Answer Center
800.626.2000
Contents Use and Care
Guide
Model RB754
164D2966P196
39-4747
9-95 CG
How to get the best from
Your Range

2
HELP US HELP YOU…
Before using your range, read this
guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from
the chrome trim on range parts. It cannot be removed
if it is baked on.
Write down the model and serial numbers.
You’ll find them on a label behind the range door or
behind the storage drawer.
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 Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service…
Check the Problem Solver in the back of this guide. It
lists causes of minor operating problems that you can
correct yourself.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606

3
Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
• The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle.
Exposure can be minimized by venting with an
open window or using a ventilation fan or hood.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easy reference.
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
• Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
WARNING—All ranges
can tip and injury could result.
To prevent accidental tipping of
the range from abnormal usage,
including excess loading of the
oven door, attach it to the wall or
floor by installing the Anti-Tip
device supplied. To insure the
device is properly installed and
engaged, remove the drawer panel
and inspect the rear leveling leg.
Make sure it fits securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device engages before you
push the range back. Please refer to the Anti-Tip
device information in the back of this guide. Failure
to take this precaution could result in tipping of the
range and injury.
• 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.
• Teach children not to play with the controls or
any other part of the range.
• Do not allow anyone to climb, stand or hang on
the door, drawer or range top. They could
damage the range and even tip it over, causing
severe personal injury.

4
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• 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. Such cloths can
catch fire on a hot heating element.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
• Always keep wooden and plastic utensils and
canned food a safe distance from your range.
• Always keep combustible wall coverings,
curtains or drapes a safe distance from your
range.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe burns.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• 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. Turn
the controls off. Smother a flaming
pan on a surface unit by covering it
completely with well-fitting lid, cookie sheet or
flat tray. Use a multi-purpose dry chemical or
foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, a multi-
purpose dry chemical or foam-type extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
OFF or using a chemical or foam-type
extinguisher.
• Do not touch the surface units, heating
elements or the interior surfaces of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
• When cooking pork, follow 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
safe to eat.

5
Important Safety Instructions
Oven
• Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
• Keep the oven vent duct unobstructed.
• Keep the oven free from grease buildup.
• Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let a pot holder contact
the heating elements.
• Pulling out the shelf to the stop-lock 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 the
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they can catch fire.
• Do not leave paper products, cooking utensils,
or food in the oven when not in use.
Do not store flammable materials in an oven or
near the surface units.
• After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the
broiler pan can catch on fire the next time you use
the pan.
• Never leave jars or cans of fat dripping in or
near your range.
• For your safety, never use your appliance for
warming or heating the room.
• Clean only parts listed in this Use and
Care Guide.
• Do not use aluminum foil to line oven bottoms,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk
of electric shock or fire.
Self-Cleaning Oven
• Do not clean the oven 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 commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. Residue from oven cleaners will damage
the inside of the oven when the self-clean cycle
is used.
• Before self-cleaning the oven, remove the
broiler pan and other cookware.
• Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• If the self-cleaning mode malfunctions, turn the
oven OFF and disconnect the power supply.
Have it serviced by a qualified technician.

6
IMPORTANT SAFETY INSTRUCTIONS
(continued)
Surface Cooking Units
• Use proper pan size—This appliance is equipped
with different size surface units. Select cookware
having flat bottoms large enough to cover the
surface unit heating element. The use of undersized
cookware will expose a portion of the surface unit
to direct contact and may result in ignition of
clothing. Proper relationship of cookware to
surface unit will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and the vent ducts are not
covered and are in place.Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in this
guide. 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 cooking;others may break
because of the sudden change in temperature. See
the Surface Cooking section.
• Clean the cooktop with caution.If a wet sponge
or cloth is used to wipe spills on a hot cooktop, be
careful to avoid steam burns.
• To minimize the possibility of 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 the surface unit controls to OFF
before removing cookware.
• Carefully watch for spillovers or overheating of
foods when frying at high or medium high
temperatures.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the OFF position and all
surface units are cool before attempting to lift or
remove a unit.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
• When flaming foods are 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 the sides
of the pan.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS

7
INSTALLING AND LEVELING YOUR RANGE
Installing Leveling
Your range, like many 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 1/4 inch thick sheet
of plywood (or similar material) as follows: When the
floor covering ends at the front of the range, 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 allow the range to be moved for
cleaning or servicing.
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 the drawer, pull the drawer out all the
way, tilt up the front and take it out. To replace the
drawer, insert glides at back of the drawer beyond stop
on the range glides. Lift drawer if necessary to insert
easily. Let the front of drawer down, then push in
to close.
One of the rear leveling screws will engage the Anti-
Tip device. Allow for some side to side adjustment.
Allow
a minimum clearance of 1/8 inch between the range
and the leveling screw that is to be installed into the
Anti-Tip device.
Important Safety Instructions Installing and Leveling

8
FEATURES OF YOUR RANGE
Model RB754
21
20
19
18
17
16
2
3
4
5
6
7 8 8
7910 11 12 13 15 77
22
1
23
14

9
Features of Your Range
Explained
Feature Index on page
1Storage Drawer 7, 31
2Lift-Off Oven Door with Broil Stop Position 31
3Model and Serial Numbers 2
4Anti-Tip Device 3, 7, 32
See the Installation Instructions.
5Oven Interior Light 16, 30
6Hide-A-Way Oven Door Latch 16, 19, 21,
Use for Self-Clean cycle only 26, 33
7Surface Unit Controls 11
8Surface Unit “ON” Indicator Lights 11
9Oven Light Switch 16
10 Oven Set Control 15
11 Oven Set Light 15
12 Oven Cleaning Light 26
13 Automatic Oven Timer, Clock and Minute Timer 14
14 Oven Temp Light 15
15 Oven Temp Control 15
16 Oven Vent Duct 5, 30
Located under the right rear surface unit.
17 Plug-In Surface Units 28
May be removed when cleaning under unit.
18 Drip Pans 28
19 Broil Element 23, 24, 28
20 Oven Shelf Supports 16
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
21 Oven Shelves with Stop-Locks 16, 17, 30
22 Bake Element 25, 28
May be lifted gently for wiping oven floor.
23 Broiler Pan and Grid 5, 21,
Do not clean in the self-cleaning oven. 23, 24, 30

10
HOW DOES THIS COOKTOP COMPARE
WITH YOUR OLD ONE?
Your new cooktop has electric coil surface units. If
you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use the electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil cooktops and any
other type of cooktop you may have used in the past.
Type of Cooktop Description How It Works
Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For
tubing containing best cooking results, use good quality pans. Electric coils are more forgiving
electric resistance of warped pans than radiant or solid disks. Heats up quickly but does not change
wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to
over a drip pan. continue cooking for a short time after they are turned off.
Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on
(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to
Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away
under a glass and changes heat settings right away, like a gas cooktop. After turning the control
surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good
disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The
cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but
gas burners use pans should be well balanced. Gas burners heat the pan right away and change
either LP gas heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.

SURFACE COOKING
Your surface units and controls are designed to give
you an infinite choice of heat settings for surface unit
cooking. At both OFF and HI, the control “clicks”
into position.
In a quiet kitchen, you may hear slight “clicking”
sounds during cooking, indicating heat settings
selected are being maintained.
Switching to higher heat settings always shows a
quicker heat change than switching to lower settings.
How to Set the Controls
1. Grasp the control knob and push in. 2. Turn the knob either clockwise or counterclockwise
to desired heat setting.
The control must be pushed in to set only from
the OFF position. When the control is in any
position other than OFF, it may be rotated without
pushing in.
Be sure you turn the control to OFF when you
finish cooking.
The left surface unit indicator light will glow when
either the left front or rear surface units are on.
The right surface unit indicator light will glow when
either the right front or rear surface units are on.
OFF
LO HI
MED
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; brings water to boil.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
MED—Sauté and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in a covered pan.
LO—Steam rice, cereal; maintains serving
temperature of most foods. Slow cooking and
simmering. At LO settings, melt chocolate and butter
on a small surface unit.
NOTE: At HI, Medium High never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
OFF
LO HI
MED
Medium
Low Medium
High
Cooktop Comparison Surface Cooking
11

12
COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch
Right Wrong
NOT OVER 1″OVER 1″
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store
Do not use woks that have
support rings. Use of
these types of woks, with
or without the support ring
in place, can be dangerous.
Placing the ring over the
surface unit will cause a build-up of heat that will
damage the porcelain cooktop. Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.
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13
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch of the surface
unit’s drip pan are not recommended for most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to boil
water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Cookware Tips Home Canning Tips

14
AUTOMATIC TIMERS AND CLOCK
The automatic timers and clock on your range are helpful devices that serve
several purposes. Using the automatic timers (Delay Start and Stop Time)
you can set your oven to turn on and off automatically.
To Set the Minute Timer Self-Cleaning Uses the Automatic Timers
The minute timer has been combined with the range
clock. Use it to time all your precise cooking operations.
You will recognize the minute timer as the pointer
which is different in color and shape than the clock hands.
To set the minute timer, turn the center knob
counterclockwise without pushing in, until the pointer
reaches the number of minutes you wish to time.
(Minutes are marked, up to 60, in the center ring on
the clock.)
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
The self-cleaning function on
your range uses the Automatic
Timers to set the length of time
needed to clean whether you wish
to clean immediately, or delay the
cleaning until low energy times such as during the night.
See the Operating the Self-Cleaning Oven section.
NOTE: Before beginning Timed Baking or Self
Cleaning, make sure the oven clock shows the
correct time of day.
PUSH TO TURN
12
3
9
6
STOP TIME DELAY START
12
3
9
6
Timed Baking Uses the Automatic Timers
Using the automatic timers (the DELAY START and STOP TIME dials),
you can set your oven to turn on and off automatically. See the Timed
Baking section.
Questions and Answers
Q. How can I use the minute timer to make my
surface cooking easier?
A. The minute timer will help time total cooking,
which includes time to boil food and change
temperatures. Do not judge cooking time by
visible steam 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 timers
for baking?
A. Yes, if you wish to set the DELAY START or
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can I use the minute timer during oven cooking?
A. The minute timer can be used during any cooking
function. The automatic timers (DELAY START
and STOP TIME dials) are used with TIMED
BAKE and CLEAN functions.
Q. Can I change the time of day on the clock
while I’m Timed Baking in the oven?
A. The time of day on the clock should not be changed
during any program that uses the oven timers. You
must either stop those programs or wait until they
are finished before changing the time.
To Set the Clock
To set the clock, push the center knob of the clock in
and turn the clock hands clockwise to the correct time.
NOTE: When you set the clock, the minute timer
pointer will move also; let the knob out and turn the
timer pointer to OFF.
OFF
12
93
6
060
50
40
20
10
30

15
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly.
2. Check the oven interior. Look at the shelves. Take
a practice run at removing and replacing them
properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
NOTE: You may notice a “burning” or “oily” smell
the first few times you turn your oven on. This is
normal in a new oven and will disappear in a short
time. See the Operating the Self-Cleaning Oven section.
Oven Controls
Your range has two oven control knobs—
OVEN SET and OVEN TEMP.
The OVEN SET knob has settings for BAKE, TIMED
BAKE, CLEAN, BROIL and OFF. When you turn the
knob to the desired setting, the proper heating units
are then activated for that operation.
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.) and
also at CLEAN (880°F.).
The oven set light glows when the knob is turned
to BAKE, TIMED BAKE, CLEAN or BROIL.
The oven temp light glows until the oven reaches
your selected temperature, then goes off and on with
the oven unit during cooking.
OVEN TEMP
CLEAN
BROILWARM
200 500
250 450
400300 350
OFF
BROIL BAKE
CLEAN TIMED BAKE
OVEN SET
Automatic Timers and Clock Using Your Oven
Oven Shelves
The shelves are designed with
stop-locks so when placed
correctly
on the shelf supports,
they will stop before coming
completely out of the oven and
will not tilt when you are
removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the bump on
the shelf support. Place the cookware
on the shelf, then slide the shelf
back into the oven. This will
eliminate reaching into the hot oven.
To remove a shelf from the oven,
pull it towards you, tilt the
front
end upward and pull it out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of shelf) facing
up and toward the rear of the oven.
Tilt up the front and push the shelf
toward the back of the oven until it
goes past the bump on the shelf
support. Then lower the front of
the shelf and push it all the way
back.
(continued next page)
Bump

USING YOUR OVEN
(continued)
Shelf Positions Hide-A-Way Oven Door Latch
The oven has four shelf
supports, identified in this
illustration as A (bottom),
B, C and D (top).
Shelf positions for cooking
are suggested in the Baking,
Roasting and Broiling
sections.
The Hide-A-Way door latch is for use with
self-cleaning only.
To use the Hide-A-Way door latch, lift the cooktop
and pull the door latch handle into the lock position.
Make sure you pull the handle out enough to fully
extend it or it will not slide into the lock position.
After a clean cycle, when the oven has cooled,
lift the cooktop and push the lock handle back into
the bracket.
When you lower the cooktop the Hide-A-Way door
latch will not show, and the oven is prevented from
being locked accidently.
Oven Light
Use the switch on the control panel to turn the light on and off.
C
A
B
D
BAKING
Do not lock the oven door with the door
latch during baking. The latch is used for self-
cleaning only.
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven
Thermostat section. It lists easy Do It Yourself
instructions on how to adjust the thermostat.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then
remove the food from the oven.
OFF
BROIL BAKE
CLEAN TIMED BAKE
OVEN SET OVEN TEMP
CLEAN
BROILWARM
200 500
250 450
400300 350
16

17
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf positions B or C. See the chart for suggested
shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
D
C
B
A
Preheating
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat,
set the oven at the correct temperature—selecting
a higher temperature does not shorten preheat time.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent overbrowning.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 11⁄2-inch space between pans as well
as from the back of the oven, the door and the sides. If
you need to use two shelves, stagger the pans so that
one is not directly above the other.
(continued next page)
Using Your Oven Baking

BAKING
(continued)
18
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover the
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the
oven at a time.
B
C
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.

19
TIMED BAKING
How to Time Bake
Do not lock the oven door with the door latch
during timed baking. The latch is used for self-
cleaning only.
The oven control allows you to turn the oven on or
off automatically at specific times that you set.
Examples of Immediate Start (oven turns on now and
you set it to turn off automatically) and 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.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, push the right most knob in and turn
the clock hands clockwise to the correct time.
OFF
12
93
6
PUSH TO TURN
12
3
9
6
STOP TIME DELAY START
060
50
40
20
10
30
12
3
9
6
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of baking time,
the oven will turn off automatically.
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off. The pointer on the
DELAY START should show the same time of day
as the clock.
2. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired oven
temperature. The oven will start immediately,
continue to cook for the programmed amount of
time, then shut off automatically.
3. Remove the food from the oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continue cooking after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.
(continued next page)
OFF
BROIL BAKE
CLEAN TIMED BAKE
OVEN SET OVEN TEMP
CLEAN
BROILWARM
200 500
250 450
400300 350
OFF
12
93
6
PUSH TO TURN
12
3
9
6
STOP TIME DELAY START
060
50
40
20
10
30
12
3
9
6
How to Set Immediate Start and Automatic Stop
Baking Timed Baking

TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
You can set the oven control to turn the oven on
automatically, cook for a specific length of time
and then turn off automatically.
1. To set the Start Time, push in the knob on the
DELAY START dial and turn the pointer to the time
you want the oven to turn on.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the range clock and the
DELAY START dial.
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired
temperature. The oven will start automatically,
continue to cook for the programmed amount of
time, then shut off automatically.
4. Remove the food from the oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continue cooking after the controls are off.
NOTE:
• Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be
allowed to sit for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
• The oven indicator light(s) at the TIMED BAKE
setting may work differently than it does at the
BAKE setting.
OFF
12
93
6
PUSH TO TURN
12
3
9
6
STOP TIME DELAY START
060
50
40
20
10
30
12
3
9
6
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Pull the OVEN TEMP
knob off the shaft.
Look at the back of
the knob and note the
current setting before
making any adjustment.
Back of the OVEN TEMP knob
2. To make an adjustment, carefully
take out the two screws.
3. If you would like the actual oven
temperature to be hotter, lift the
back plate and place the pointer a
notch closer to the word HOTTER.
Each notch will raise the thermostat
setting by approximately 15°F.
If you would like the actual oven
temperature to be cooler, lift the back
plate and place the pointer a notch
closer to the word COLDER. Each
notch will decrease the thermostat
setting by approximately 15°F.
4. After making the adjustment, replace the screws
and return the knob to the range–the flat side of the
shaft must align with the flat side of the hole in the
back of the knob.
Check the oven performance.
Make additional adjustments if needed.
1
5
°
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1
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°
P
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20
Hotter Screws
Colder
Pointer
Pointer
Pointer