Hotpoint RB754N User manual

How to get the best from
YourMnge
Contents
Aluminum Foil
5, 16, 17, 19
,, Useand Care
Light: Bulb Replacement 12,26
Anti-Tip Device 3,5,28
Preheating
Appliance Registration
2
Roasting/Roasting Guide 17, 18
Guide
Care and Cleaning 24-28 Self-Clean Instructions 21-23
Automatic Clock/Timer
10-11
Shelves 4, 12, 15, 17,21,26
Consumer Services
31
Thermostat Adjustment
12
Important Phone Numbers
31
Problem Solver 29,30
Features
6,7
Safety Instructions
2-5
Installation Instructions
5
Surface Cooking 8,9
Leveling 5
Home Canning Tips
9, 10
Model and Serial Numbers
2
Control Settings
8
Using Your Oven
I 1, 12
Cookware Tips 9, 10
Baking
13-16
Warranty Back Cover
Broiling/Broiling Guide 19, 20
Control Settings
II
GE Answer Center
Door
Removol
27 800.626.2000
Models M754N
M755GN
M756GS
m757GN
MNU096 Rev. 2

HELP US HELP YOU...
Before using your range,
read this book 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, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
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 book. It lists causes of
minor operating problems that you
can correct yourself.
IF YOU NEED SERVICE...
To obttiin service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason yOLI are not happy with the
scrvicc you receive, here are three
steps to
follow for further help.
FIRST, contact the people who FINALLY, if your problem is still
serviced your appliance. Explain not resolved, write:
why you are not pleased. In most Major Appliance Consumer
cases, this will solve the problem. Action Panel
NEXT, if you are still not pleased,
20 North Wacker Drive
write all the details—including Chicago,
IL 60606
your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville. KY 40225
WORTANT SAFETY ~STRUCTIONS
Read dl instructions before using this appliance.
IMPORTANT SAFETY NOTICE
● The California Safe Drinking Water and Toxic
● The fiberglass insulation in self-clean ovens
Enforcement Act
requires the Governor of
gives off a very small amount of carbon
California to publish a list of substances known to
monoxide during the cleaning cycle.
the state to cause birth defects or other
Exposure can be minimized by venting with an
reproductive harm, and requires businesses to open window or using a ventilation fan or hood.
warn customers of potential exposure to such
substances.
2

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 foreasy
reference.
● Use this appliance only for its intended use
as described in this manual.
● Be sure your appliance is properly instilled
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 book.
All other servicing
should be referred to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE PO-WER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
WARNING–A1l 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.
)t.
Make ;ure it fits securely i~to ~hes
If you pull the range out from the wall for any
reason; make sure the device engages before you
~ush the ran~e back. Please refer to the Anti-Tip
~evice info~ation in the back of this book. Failure
to take this precaution could result in tipping of the
range and injury.
s 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.
● 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 surface unit.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
Q 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.
● 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.
&
4
Q Do not use water on grease fires.
{
‘ b ~’
Never pick up a flaming pan.
Smother flaming pan on the surface
unit by covering pan completely with
well-fitting lid, cookie sheet or flat
tray, 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 fire 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
SET knob to OFF. or using a chemical or foam-
type extinguisher.
(cf)nfitzuecf ttext puge)
?

J
i
●MPORTANT
SAFETY ~STRUCTIONS
(continued)
● Do not touch heating elements or interior
surface of oven.
These surfaces maybe 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 maybe
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.
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.
vu llUL llcdL Ullupclluu lUUU cullLdlllcl s.
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 pot holder contact the heating
units in the oven.
Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. it is also
a precaution against birns from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting bags in 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.
4
. Never leave the door open when you are not
watching the range.
● After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the broiler
pan can catch fire the next time you use the pan.
● Never leave jars or cans of fat dripping on or
near your oven.
. 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.
● For your safety, never use your appliance for
warming or heating the room.
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.
● Clean only parts listed in this Use and
Care Book.
● 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 off
and disconnect the power supply.
Have serviced
by a qualified technician.
Surface Cooking Units
. Use proper pan size—This appliance is equipped
●
with one or more surface units of different size.
Select cookware having flatbottoms 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. Boilover causes 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 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, glasdceramic,
earthenware or other glazed containers are
suitable for range-top service;
others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
● Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths could cause steam burns if used on a
hot
surface.
● To minimize the possibility of burns, ignition of
tlammable 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 to OFF before
removing cookware.
● Keep an eye on foods being fried at HI or
MEDIUM HIGH heat.
● 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 the unit.
● Do not immerse or soak removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
● 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 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 sIowly.
● 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 unit the fat is cool.
SAVE THESE
INSTRUCTIONS
Installing
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 jront of the range, the area
that the range will rest on should be built up with
plywood to
the same Icvet or higher than the floor
covering. This wit] at]ow the range to be moved for
cleaning or servicing.
Leveling
Leveting screws are located on each comer 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
gtides 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 ctose.
Onc of the rear teveting screws will engage the Anti-
Tip device. Allow
for some side to side adjustment.
Allow a minimum
ctearance of l/8 inch between the
range
and the leveling screw that is to be installed
into the Anti-Tip device.
5

FEAT URES OF YOUR RANGE
—
\
v
~~
Models
RB754N
RB755GN
RB756GS
RB757GN (shown)
@
6

Explained
Feature Index on
page
1 Storage Drawer
I 5,27
I
2 Removable oven Door with Broil Stop Position
27
3 Model and Serial Numbers
2
4 Anti-Tip Device
3.5, 28
(See the Instilll:ilion ]JIS[l-LICtloIIS.)
5 oven Interior I,ight
12, ~~
(Conies 011 tilitonl~ltic:illy when cio~)r is (~perrcd. The
light c:lI1 bc tllrnecl (JI1 :Lnd 011 by the switch on the
btickglIard. See I;C:l[lII”C Index No, 9 bciow.)
I
6 Door I,atch
22
(Llsc Ior Sctf-(:le:ln cyctc only.)
7 Surface Unit Controls
8 Surfhce Unit “ON’” Indicator I.ights
~ oven I.ight Switch
I
1~
(on sorllc nlodels)
t () oven Set Control
II
11 oven Set I.ight
II
t z oven Cteaning I.ight
21
13 Automatic oven Timer. Ctock and Minute Timer
1o-1 t
14 oven Ternp I,ight
I
II
15 Oven Temp Controt
I
11
I
16 oven Vent Duct 4,26
(L(~c:itcd lIndcr the right I-car slIrfLlcc Llnit.)
17 Plug-In Surf”ace Units
24
(May bc I-enlt)ved when cle;~ninx llrlder Llnit.)
18 Dri~ Pans
I
24
19 Automatic oven I.ight Switch
22
20 Broil Unit 19,27
21 oven Shetf Supports
12
Shell’ pt)sitic)ns 11)1” cooking” :Ire sllggcstecl in the
B~iking, R()[lstirlg and Br-oiling p:tges.
2Z oven Shetves with Stop-t.ocks
12, 15, 28
~~ Bake unit
27
(M~ly be liltc~l gentty Jor wiping oven I’loor.)”
24 Broiter l’an and Rack 5,
17.
Do nol clclln in the Sctl-(’lc:irlirlg oven.
] (), Z(), 26
7

SU~ACE COO~G
Surface Cooking with Infinite Heat Controls
At both OFF and HI positions, there is a slight niche so Switching heats to higher settings always shows a
control “cl icks” at those positions; “click” on the word quicker change than switching to lower settings.
HI marks the highest setting; the lowest setting is
between the words LO and OFF. In a quiet kitchen,
you
may hear slight “clicking” sounds during cooking,
indicating heat settings selected are being maintained.
How to Set the Controls
1. Grasp’ the control knob and
push in.
OFF The control must be pushed in to
set only from 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 surface unit indicator light
will glow when ANY heat on any
surface unit is on.
2. Turn the knob either clockwise
or counterclockwise to desired
heat setting.
Cooking Guide for Using Heat Settings
Medium
Low
OFF
Medium
High
MED
HI—Quick start for cooking; bring water to boil.
Medium High—Fast fry, pan broil; maintain fast
boil
on large amount of food.
MED—Saute and brown; maintain slow boil on large
amount of food.
Medium Low—Steam rice, cereal; maintain serving
temperature of most foods.
LO—Cook after starting at HI; cook with little water
in covered pan.
NOTE:
1. At HI, Medium High never leave food unattended.
Boilovers cause smoking; greasy spillovers may
catch fire.
2. At Medium Low, LO, melt chocolate, butter on
small unit.
8

COO~NG TIPS
Cookware
Use medium-t)r heavy-weigh[ cookwtlre.” Aluminum
cookware” conducts heat I:tstcr than other metals.
Cast-iron :lnd coated c:lst-iron cookware” arc slow to
Right
~ibsorb heat, but general Iy c(}(~k evenly at low tt)
[T
medium heat settings. Steel p:ins may cook” unevenly
if not combined with other metals.
For best cooking” results pans should be tlat on the
b(~ttc~m. M~ltch the size 01 the s;luccpan to the size ol-
the surf:lce uni[. The pan shoLIld not extend over the
edge I)F the trim ring tnot-c than 1 inch.
Wrong
Wr
OVER 1“
Deep Fat Frying
Do not t)vertill cookwure” with Iat th:lt may spill (~vcr when tidding I’()()cl.
Frosty foods” bubble vig(~rously. Watch food” ~’t-ying ilt high tetnpertiturcs.
Keep rtinge ancl hood” clean t’tonl gretise.
Wok Cooking
We rcc(llllnlcnd th:lt yoLI
use (lnly LI ilat-bott(~tneci
wok. They are :iv~i l~lble
at your Ioc:ll retail store.
D() not LISe wc)ks th~~t have
support rings, Usc 01” these
types
(Ji’ woks, with (>r
w ith~)ut the support ri tlg in
pl:ice, can be datlgerous. *
Placing the ring ovet-tbe
surl~lceu nit will c~lusc:lbui]d-up (>fhe:lt that will
d:lnl;tgc the porcclfiin cooktop. Do not try to use such
woks without the ring. YOLi coLLld be sel”iously bLIrnccl
i 1’ the w(>k tipped (~ver.
HOME CANNING TIPS
Canning should be done on surfac:e units only.
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond C)IIC inch (lt sLII”f:Ice unit’s CA
NNEZRS OR OTHER LARGE DIAMETER
drip
piln are nc~t recommended l(~r most surface POTS
FOR FRYING OR BOILING FOODS OTHER
cooking.” However. when c:lnning wi[h water-buth CJt-
THAN WATER. Most syrup or sauce mixtures-
pressure canner, lilrger-di:lrneter pc~ts may be used.
:ul~i :111 types (Jf frying—cook” at temper: i(ures much
This is bec:lusc boiling wtlter ternper:ltures (even
higher th~n boiling water. Such temper:ltut-es could
under pressut-e) :lre not h[lrnlful to cooktop surftices cvenl
LItil Iy hdrnl c(~oktt)p surfaces surrounding
surrounding the surf[lce unit.
surf}lce units.
((’011/;/1//1(/ /!(.\’! /)(/,! 1,)
9

HOME CANNING T~S
(continued)
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.
AUTOMATIC TMER Am CLOCK
To Set the Clock
To set the clock, push the right most knob in and turn
the clock hands to the correct time. (If the Automatic
Timer pointer should move also, let knob out, turn the
Timer pointer to OFF.)
To Set the Minute Timer
The Minute Timer has been combined with the range
clock. Use it to time
all your precise cooking
operations. You’ll 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, without
pushing in, until pointer reaches 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, u
buzzer sounds to tell you time is up, Turn knob, without
pushing in,
until pointer reaches OFF and buzzer stops.
Time Bake Uses Automatic Timer Self-Clean Uses Automatic Timer
Using the Automatic Timer, you can Time Bake with The self-cleaning function on your range uses the
the oven starting immediately and turning off at the Automatic Timer to set the length of time needed to
STOP TIME set, or set both DELAY START and STOP clean whether you wish to clean immediately, or delay
TIME
dials to automatically start and stop oven at a the cleaning
until low energy times such as during the
later time of day. It takes the worry out of not being night. See the Operating the Self-Cleaning Oven section
home to start or stop the oven. of this book.
Setting the dials for Timed Baking is explained in detail
in the Baking section of this book.
10

Questions and Answers
Q. How can 1 use the Minute Timer to make my
surf-ace cooking easier’?
A. The Minulc Timer will help time total cooking,
which includes time to boil
food and change
tcmperotures. [)() 11o( judge cooking time by
visible steam only.
Food will cook in covered
containers even
though you ctin ’t see any steam
Q. Must the
clock be set on correct time of
day when 1 wish to use the Automatic Timer
for
baking’?
A. Yes. il’ you wish to se[ [hc I> E1.AY START or
STOP TIME
diuls to turn on Jnd off at set times
during [imcd I’unc[ions,
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 Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before the changing time.
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure yoLi understand how
to set
[hcm properly. Read over [he directions for
[he Au(omtilic Oven Timer so you understand its
use with
the conlrols.
2. Check oven inlcrior. Look at the shelves. Take
a
prac[ ice run at rcmov ing and replacing them
properly to
give sure, sturdy support.
3. Read over [he information and tips that foltow.
4. Keep this book 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 dissipate in a short
time. To speed the process, set a self-clean cycle (see
the Operating the Self-Cleaning Oven section) lasting
a minimum of
3 hours.
Oven Controls
The controls for Ihc oven arc marked OVEN SET and
OVEN
TEMI>.
The OVEN SET knob has scliings for BAKE, TIMED
BAKE, CI,EAN, BROIL
and OFF. When yOLI turn the
knob to the
desired setting, the proper heating units
are then ~ctivated for that operation.
The OVEN TEMP knob maintains the temperature
you set,
I’rom WARM ( 1500F.) to BROIL (5500 F.) and
also at C7LEAN ( 880GF. )
The oven set light glows when the knob is turned
to BAKE, TIMED
BAKE, CLEAN or BROIL.
OVEN SET ~
OFF
BROIL
.
@
L/
\ ~~~~
.
@
..
CLEAN
TIMED BAKE
~ OVENTEMP
The oven temp light glows until the oven reaches
your
selcctcd {cmpcraturc, then goes off and on with
the
oven uni( during cooking.
((’011/;/111(,(/ 11(,.[r /)(/,? (,)
11

USING YOUR OVEN
(continued)
To remove the shelves from the
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,
pLIll the shelf out to the “stop”
posi~ion. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
oven, pull them toward you, tilt the
front end upward and pull them out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of shelfi 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 “stop” on the oven wall.
Then lower the front of the shelf
and push it all the way back.
Shelf Positions
The oven has four shelf
supports, identified in this
illustration as A (bottom), B,
C and D (top).
P4
(-*.
‘:.%QT
~..~~~
Shelf positions for cooking
are suggested i n the Baking,
Roasting and Broiling
sections.
F
Oven Light
Ii
A manual switch (on some models) is located on the
control panel. The light turns on when the oven door
is opened or when the control panel light switch is
B
turned on.
Do Zt Yourse~-Adjust the Oven Thermostat
If you don’t think the oven is heating at the right
temperature when you are baking or roasting, you
can reset the thermostat yourself.
When cooking food for 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 factory setting and the differences in timing
between an
old and a new oven of 5 to 10 minutes are
not unusual. Your oven has been set correctly at the
factory and is more likely to be accurate than the oven
which it replaced.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
s[ore. to check the temperature setting of your new
oven. These thermometers can vary by
2040 degrees.
To decide how much to change the temperature,
set the oven temperature 25°F. higher or lower than
the temperature in your recipe, then bake. The results
of this “[cst” should give you an idea of how much the
temperature should be changed.
Pull knob off shaft. Look at back of knob and note
current setting before making any adjustment.
To make an adjustment, carefully
loosen the two
screws until the back of the knob can be rotated, then
move the pointer one “click” from the original setting.
If you would like the actual
oven temperature (at any
setting) to be approximately
15°F. hotter, move the pointer
clockwise in the “HOTTER”
direction.
o
(
‘m
&
%
If you would like the actual oven ~ “’”
temperature (at any setting) to
be approximately
15°F. cooler, move the pointer
counterclockwise in the “COLDER” direction.
After making the adjustment,
retighten 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.
12

I)o not lock the oven door with the door latch during baking. The latch is
used for self-cleaning only.
Your oven temperature is contr(~lled very accurately using an oven control
system,
I( is reconlmcndcd that yoLI operate the oven for a number of weeks
using
the time given on recipes tis a guide to become familiar with your new
t)vcn’s perl(~rnlancc. If you think an adjustment is necessary, see the D() It
KJf/r,\((/Adjust the Oven Thermostat section.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct
p(~siti(ln before you turn [he oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2.
Check food for d(~neness a[ minimum time on
recipe. Cook tonger i t ncccssat-y. Turn off the heat
and remove the l’c)(~ds.
OVEN SET ~
o
OVEN TEMP
OFF 350
300. . ● . .400
BROIL
.
@
6/
BAKE
250.
.
.
/
@
200 ●
WARM
CLEA*N TlhED BAKE CLEAN
TIMED BA~NG
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 au[omatic oven timer controls are designed to
turn
the oven on or (JII aut~~maticatly at specific times
that
yOll set.
Examptes 01” Immedititc Start and Automatic
stop (C)VCI1 tLll”IIS C)I1 IIC)W ~lld yell Set it to tllrn
olf aLltonlaticalty ) (~r ~etay Start and Automatic
Stop (setting the oven to turn t)n automatictilly at
a later
time dnd turn off tit a preset stop time) will
be described.
NOTEI: Before beginnitlg, rnakc sure the hands of
the
r-tinge clc~ck show the correct time of day.
To set the
clock, push the right most knob in and turn
the ctock hands tt~ the correct time. (If the Automatic
Timer
sht)uld rn(~vc also, let the knob out, tur-n the
Timer pointer (o OFF. )
\ 1 ~1,,1
\ ;<’’”0 60 ‘2,, 0
g :10
2, 20 40 ~
0~,
‘,/,, ,,
/
k
?3
,\\\~.
>:\
\
13

TMED BAmG
(continued)
How to Set Immediate Start and Automatic Stop
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
selfected length of time. At the end of Cook Time,
the oven will turn off automatically.
PUSH TO SET
OVEN SET ~
Q
OVEN TEMP
OFF
3:0
300. . “ .400
.
BROI BAKE
250,
●
..
200 ●
@
.
Q
.450
.
\\
● 500
WARM
●
>
.
● BROIL
CLEAN
TIMEO BAKE CLEAN
1, 20 40 ~
/4,
‘,/,,,,
/
!
,,\\\
.>: \
\2. Turn the OVEN SET knob to TIMED BAKE.
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-for example,
6:00.
The DELAY START should be at the same position
as the time of day on the clock.
Turn the OVEN TEMP knob to the oven
temperature—for example,
250°F. The oven
will start immediately and will stop at the time
you have set.
NOTE: Foods that are highly perishable 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.
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—for
example,
3:30.
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—for example,
6:00.
This means your recipe called for two and one-half
hours of baking time.
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to
250°F. or the
recommended temperature.
Place the food in the oven, close the door and
automatically the oven will be turned on and off at the
times you have set.
4. When baking is completed, turn the OVEN SET to
OFF and remove the food from the oven.
NOTE:
● When setting oven for Delay Start, OVEN SET light
comes on when the Timer is set.
● Foods that are highly perishable 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.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the range clock
and the
DELAY START dial.
14

For bes( baking results, follow these sllggestions:
Oven Shelves
Art-ange the oven
shelf or shelves in
the desired locations
whi Ic the oven is
cool. The correcl
shelf position
depends on the kind
of food and the
browning desired.
As a xcncral rule,
I ~pe of Food
I Shelf Position I
place-most foods in the middle of the oven,
on either shelf position B or (~. Scc [he chart
for suggested shell positions.
I Angel food cake
1A
I
I Biscuits orrnuffins
I Bor C
I
I Cookies orcupcakes
I BorC
I
I Brownies
I BorC
I
I Layer cakes
I BorC
I
I Bundtor pound cakes
I A orB
I
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven it’ the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature
bcl’orc putting in the food. To preheat.
and roasts, preheating is not necessary. For ovens
set
the oven at [he correct terlli?er:ltLrr”e—se tecting u
without a preheat indicator light or tone, preheat
higher- tcrnperatut-e does not shorten preheat time. I () minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans Pan Placement
(Jsc the proper haking pan. The type of finish on the For even cooking and proper browning, there must be
pan deter-rnincs the amount of browning that will occur.
enough room for air circulation in the oven. Baking
● Dark, rough or- du 11 pans absorb heat resulting i n a
results will be better if baking pans are centered as
browner.
cr-ispcr- crust. Use this type for pies. much as possible rather than being placed to the
front
or to the back of the oven.
● S11 i ny, bright and smooth pans r-ei.lect heat, resulting
irl a Iighler, more dcl icatc browning. Cakes and Pans should
not touch each other or the walls of the
cookies
requir-c this type of. pan. oven. Allow 1 to 1
X inch space between puns as well
● Glass hak i rlg dishes also absorb hcdt. When baking
as from the back of the oven, the door and the sides.
If you use 2 shelves, stagger the pans so that one is
in glass
baking dishes. lower- the ternper-atur-e by
not directly above the other.
25;F. and usc the recommended
the recipe. This is not necessary
or casseroles,
cooking time in
when baking pies
(C”[)llt;llll(’(1 tr(,.rf /)(l,q(’)
15

BAmNG
(continued)
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
dtirker 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
1 cookie sheet in the oven
at fi [i me.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce
u browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it.
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
spil]over 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 DO NOT open the door to check until the
not open the door to look
at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such during cooking allows heat to escape
and makes
:IS “bake 30-40” minutes.”
baking times longer. Your baking results may also
be affected.
16

R(~asting is c(~{~king by dry het~t. Tender meat {Jr poultry can be roasted
uncovered in your oven. Roasting temperatures, which should be low ilnd
steady, keep sp~lttering to a minimum.
Roasting is really a baking procedure used for metits. Therefore, oven
controls arc set to BAKE or TIMED BAKE. Roasting is easy; just follow”
these directions:
1. Place the shelf in A or B position.
No preheating is necess:lry.
2. Check the
weight
(JI. the
meat, and pl~lce
it, fat-side-up,
{jr poultry
bre~lst-side-up
on a roasting
r~lck in a
shallow piU1.
The meltinu
fat will bas~e the me~lt. Select u pan as close to the
size
ot’ the nle~it us possible. (The broi Icr pun with
rack is a g{~c>d pi~n f{~r this. ) Line the broiler pan with
~luminum foil when using pan for marinating,
cooking” with fruits, cooking” heavi Iy-cured meats, or
Ior busting food” during cooking.” Avc)id spilling these
m~~terials inside the t~ven t)r inside the oven d(}(~r.
OVEN SET ~
Q
OVEN TEMP
OFF 350
3
BROIL
.
@ -
L/
\
BAKE
250.
.
@
200 ●
WARM
CLEA;
TI;EO BAKE CLEAN
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN TEMP
knob to 325°F. Sm~dl poultry m:ly be
ct~oked at 3500F. f{~r best br{]wning. (Y(~Ll may he~lr
a SI ight clicking sound, indicating the (~ven is
w(}rking properly. )
Most metits continue t~~ cook slightly while standing
after being removed from the oven. Sttindi ng [i me
recommended for roasts is 1 () [() 20 minutes: This
allows roasts to firm up and makes them easier to
carve. lnterna] temperature wi]] rise about S0 to
1 OOF.; to compensate for temperature increase, it
desired,
renl(~ve the roast from the oven when roast’s
internal temperature is 5° to 10OF. less th~in
temperature shown in the Roasting Guide.
4. Turn the OVEN SET
knob to OFF when ro:lsting
is completed.
NOTE:
● You may wish to use Timed Baking, ;1s described i n
the
Baking section of this book,” to turn the oven c)n
and off. automatictdly.
● Remember that ft)(~d will continue to c(~(~k in the hot
oven ~lnd therefore should be removed when the
desired internal temperature
h:is been rei~chcd.
For Frozen Roasts
Frozen ro~ists of beef, pork, ltunb, etc., can be started
Thaw most frozen poultry before rc)asting to ensure
with(>ut thawing, but UI low I () to 25 minutes even
doneness. Some conlmerci:]l frozen poultry c:ul
Iddition:d time per pound ( I () minutes ~idditionill time
be cooked successfully with(~ut thtiwing. Follow”
per pound for roasts under 5 pounds, rn(~re time for
directions given on package label.
larger r(~asts).
(( ’())1/ilif/(,(/ //(,.1/ /l(/,q(, )

ROAST~G
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature at
A. It is rarely necessary to preheat your oven; only
the completion of cooking time is recommended. for
very small roasts, which cook a short length
Temperatures are shown in the Roasting Guide.
of time.
For roasts over 8 pounds, check with thermometer Q. When buying a roast, are there any special tips
at half-hour intervals after half the time has passed. that would help me cook it more evenly?
Q. Why is my roast crumbling when I try to A. Yes. Buy aroast as even in thickness as possible,
carve it?
or buy rolled roasts.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven. Q. Can
I seal the sides of my foil “tent” when
Be sure to cut across the grain of the meat.
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Meat
Tender cuts; rib. high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, le& or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GU~E
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5
Ibs.
6 to 8 lbs.
24-33
I 8-22
35–39 22-29
4045
30-35
21-25 20-23
25-30 24-28
30-35
~g–~~
3545
30-40”
3545
30-40”
17-20 Ininutes per pound (any weight)
3
to 5 lbs. Over 5 Ibs.
3540 30-35
3540
10 to 15 Ibs.
Over 15 Ibs.
18-25
15-20
*For boneless rolled roasts over 6 inches thick, add 5 to I () minutes per pound to times given above.
Internal
temperature ‘F.
1400
-
1 5001”
1 500
-
1600”
I 700
-
1 85°
1400-1 500
1
”
1500-1600”
1700-1 85°
170”-1800”
I 700
-
1800
11 5°– 125°
I 85°-1900
I 850–1 900
[n thigh:
1 85°–1900
PThc U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140”F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
18

Do not lock the oven door with the door latch during
4. Leave the door
K
baking. The latch is used for self-cleaning only. -
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most l’ish and tender cuts of
meat can be broiled. Follow these directions to keep
spattering and smoking
LIJ a minimum.
1. 11’ the meat has fat or gristle near the edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat may be trimmed, leaving a layer about
1/8 inch thick.
5.
2. Place meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack so
tat drips into the broiler pan; otherwise juices may
become hot enough to catch fire. 6.
open to the broil
stop position.
The door stays open
by itself, yet the
proper temperature
is maintained
in the oven.
Turn the OVEN SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating is not
necessary. (See notes in the Broiling Guide, )
Turn the food only once during cooking. Time foods
for the first side according to the Broilinz Guide.
3. Position the
shelf on the recorntnended shetf position Turn the food, then use the times
given l~)r [he
us suggested in Broiling Guide. Most broiling is done
second side iis a guide to preferred doneness. (Where
on C position, but if your range is connected to 208
two thicknesses and times are given together, use the
votts, you mtiy wish to use a higher position. first times
given for thinnest food. )
7. Turn the OVEN SET and
TEMP knobs to OFF. Serve
the food immediately,
and leave the pan outside the
oven to cool during the tncal for easiest ctedning.
Use of Aluminum Foil
You con use aluminum toil to tine
Without the slits, the foil will
your
broitcr pan and broiler rack.
prevent fat and meat juices from
,, ‘ /
However, you must mold the toil
draining to the broiler pan. The
tightly to
the rtick and cut s] its in juices
could become hot enough to
it just like the rack.
catch on fire. If you do not cut the
SI its, you are trying, not broiling.
[2
.,,
~Qm:b9’
+$~g)$, ., b ~
Questions & Answers
Q. When broiling, is it necessary to always use a Q. Do I need to grease my broiler rack to prevent
rack in the pan? meat from sticking?
A.
Q,
A.
Yes. Using the rack suspends the meut over the pan.
As the meat
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.
Why are my meats not turning out as brown as
they should?
[n some tireas, the power (voltaue) to the ranze mav
A. No, The broiler rock is designed [() re[lect broiler
heat, thus keeping the surlace cool enough to
prevent meat from sticking to the
surface.
However, spraying the broiter rack tightly with a
vegetable cooking spray before cook ing wit 1 make
cleanup easier.
Q. Should I salt the meat before broiling’?
A. No. Salt draws out the juices and allows them to
be low. In these ca~es, pr~heat fie broil unit ~~r 1 ()’
evaporate. Always salt after cooking, Turn meat
minutes before ptacing broiter pan with food in
with tongs; piercing metit with a fork also at tows
oven. Check to see
if. you are using the
-juices to escape. When broiling p(~ultry or fish,
recommended shetl. position. Broit f’or longest brush each side often with
butter.
period of time indicated in the Broiling Guide.
((”<~lll;~lilt,[l /l(.\’/ /)(/,q(,)
Turn food only once during broiling.
10

BRO~ING GUmE
1. Always use the broiler pan and rack that comes 5. When arranging
food on the pan, do not let fatty
with your oven. [t is designed to minimize smoking edges, which could soil oven with fat dripping,
and spattering by trapping juices in the shielded
hang over the sides.
lower part of the pan.
6. The broiler does not need to be preheated.
2. The oven door should be open to the broil However, for very thin foods, or to increase
stop position. browning, preheat if desired.
3. For steaks and chops, slash fat evenly around 7. Frozen steaks can be broiled by positioning the
outside edges of meat. To slash, cut crosswise oven shelf at next lowest
shelf position and
through outer fat surface just to the edge of the
increasing cooking time given in this guide 1 Y?
meal. Use tongs to turn meat over to prevent
times per side.
piercing meat and losing juices. 8. If your range is connected to
208 volts, rare steaks
4. If’ desired, marinate meats or chicken before
may be broiled by preheating the broiler and
broiling, or hrush with barbecue sauce last 5 to
positioning the oven shelf one position higher.
10 minutes only.
II
Quantity andor Shelf First Side
Thickness
,Second Side
Position
Time. Minutes Time, Minutes Food
Comments
Bacon
1/2 lb, (fibout 8
c
4%
4fi
thin slices)
1 lb. (4 patties)
1/2 tu 3/4 inch thick
c 10 7
Ground Beef
Well D(me
Beef Steaks
Rtirc
Medium
Well
D(me
R:ue
Medium
Well Done
S[e:lks Icss (h:]n I inch [hick cook”
tbrough hcfore br(]wning. f’~ln
trying is recommended.
Slash lat.
1 inch thick
( I
to I x Ibs.)
c
c
c
c
c
c
6
8
12
10
15
25
5
6
II
7-8
14-16
20-25
IY: incb tbick
(2 102X lbs.)
Chicken
I wht)le
A
35
(2 to 2Y Ibs.),
split lengthwise
10-15
Reduce time ah(~ut 5 to 10
minutes pcr side l(~r cut-up chicken
Brush c~ch si(ic with nlclleci hut[ct-.
Broil skin-side-down I’irst.
Bakery Products
Bre~id (Toast) or
Totister Ptistries
English Muf’lins
Lobster Tails
Space ekenl]. Pl~cc English
rnuf’~ins cut-side-up :]nd brush
with hutter. if desired.
I
I I
2 tu 4 slices
c
I ~.~ 1/?
1 pkg. (2)
2 (split)
c
34
2-4
B 13-16 Do
not
“-Cut tb;~)u:h back of shell. Spre~id
open, turrl over, Brush with meltccl
huttcr beli)re broiling and ~tl’tet-
hall’ 01 time.
(6 tn 8 oz. each)
turn over
Fish
I -lb. fillets l/4 to
c
55
I/2 inch thick
H:mdle ~n(i turn very c~irefully.
Brush with Iem(m hutter bet”ure
ond during cooking” if’ ticsired.
Prehea~ hrniler tu incre:ise
browninx.
1
incb thick B
88
Ham Slices
(precooked)” Incretise
time 5 to 10 minutes per
side
For I Z, inch thick or home
cured.
2 ( 1/2 inch) c
10
10
2 ( 1 inch thick) B
13
13
about I lb.
Pork Chops
Well Done Sl:ish
f’at
Lamb Chops
Medium
Well Done
2 ( 1 inch) c
10
about I () to I ~ OZ. c
12
2 ( Ifi inch)
c
14
about 1 lb. B
17
Sl~sh t’ut.
Medium
Well
Dune
12-14
l_~
11 desired, split s~usagcs in half’
Icngthwisc; cut into 5- to 6-inch
pieces.
Wieners and similar
prcco(~ked s:IusLIges.
hmtwurst
I -lb.
pkg. ( 10) c
6
20