Hotpoint RB761G Installation instructions

togetthe best froIm
AluminumFoil 18 ProblemSolver 26,27
Anti-TipBracket 3,5 RepairService 27
ApplianceRegistration 2SafetyInstructions 3,4
CanningTips 9SurfaceCooking 8-11
Care and Cleaning 22-25 ControlSettings 8
Clock/Timer 12 CookwareTips 10,11
rEnergy-SavingTips 5Warranty BackCover
Features 6,7
r
IInstallationInstructions 5
Leveling 5
ModeIand SerialNumbers 2
Oven 13
Baking/BakingGuide 14,15
Broiling/BroilingGuide 18,19
Control Settings 13
Door Removal 22
Light; BulbReplacement 22,23
Preheating 13
Roasting/RoastingGuide 16,17
Self-CleaningInstructions 20,’21
Thermostat Adjustment 24 GE Answer center@
VentDuct 22 8W.626.2000
I
use andcare of
model
RB761G
-e
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.
*.
If youdon’tunderstandsomething
or need morehelp, write (include
yourphonenumber):
ConsumerAffairs
Hotpoint
Appliace Rrk
Louisville,KY40225
Write dom themodel
andSer;alnumbem.
You’llfind them on alabelon
the front ofthe rangebehindthe
ovendoor.
These numbersare also on the
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesendingin this
card, please write these numbers
here:
ModelNumber
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Imnlediatelycontactthedealer (or
builder)thatsoldyoutl~erange.
Checkthe ProblemSolveron
pages26 and~. It listscausesof
minoroperatingproblemsthatyou
cm correct yourself.

cRcm BmmR.
@Do nottouchbeating
elemenwor htedor surfaceof
oven. These surfacesmaybehot
enoughtoburneventiough they
are darkincolor. Durhg md
stir use, do nottouch, or let
clotig or otherflmable
materialscontactsutiace units,
artis near~ sufice utits or any
interiorarea of the oven;allow
su~3cienttimefor cooling,fimt.
W@ntidly hot sufices include
tie cooMopad mess hcing tie
cooMop,ovenvent openingand
sutices near the opning, md
Crevicesaround me ovendmr.
Remember: The inside sutiace
of the oven maybe hot when he
door is opened.
cook the meat to an intem~~ “
temperamre of at least 170°F.
Thisassures that, in L4eremote
possibdity hat trichina maybe
present in the meat, it ‘willbe
tilled.and the naeatwill be safe
toeat.
-+

e~M* f~~ fmg Shodd km
@* pwib~e.Frost on fioma ‘
foods or moistureon fresh foods
cm causehot fit to bubbleup a
$&~
--’
and oversidesof pan. ,.
... --=-—-——-—..—.- -- . .

onthistype of flooring,usecare,
and itisrecommendedthatthese
simpleand inexpensiveinstructions
befollowed.
Therangeshouldbe installedon
al/4-inch-thicksheetofplywood
(orsimilar material)as follows:
JWenthefloor coven”ngeds dthe
front ofthe range,thearea thatthe
rangewillrest on shouldbebuilt
upwith plywoodto the samelevel
or higherthan the floor covering.
ThiswilIallowthe range tobe
movedfor cleaningor servicing.
uveIiw the
~x~t Levelingscrewsare located on
e~=- each corner ofthe base ofthe
range. Removethe bottomdrawer
andyoucan levelthe rangeon
an unevenfloor with the useof
anutdriver.
T’ remove drawer,pulldrawer
outalltheway9tilt up the front
and take it out.To replace
drawer, insert glides at back of
drawerbeyondstopon rangeglides.
Lif~drawer if necessary to insert
~;isi~y.Let frontofdrawer down,
[henpush in to close.
Oneof the rear levelingscrews
i}~illengagethe ANTI-TIP bracket
(allowfor some side to side
.~djustment).Allowaminimum
~’learaIIceof 1/8”between therange
.~ndthc Ieve]ingscrew that istobe
installedintotheANTI-TIP
bracket.
*Use cookwareofmedit~mweight
aluminum, with tight-fittingcovers,
and flatbottomswhichcompletely
covertie heated portionofthe
surfaceunit.
*COOk fresh vegetableswith a
minimumamountofwaterin a
coveredpari.
swatch foodswhenbringingbem
quictiy to tooting temperaturesat
HI ad MED Hheatsettings.men
food reachescookingtemperature,
reduce heat immediatelyto lowest
settingthatwill keep it tooting.
~Use residualheat wilh surface
cookingwheneverpossible. For
example, when cookingeggsin tie
sheU,bring waterand eggsto boil,
thenturntoOFFpositionand
cover with lid to completethe
cooking.
@Use correet heat for cootig task:
Hi—to startcooking(iftime
allows, do not use highheat to
start).
MED Hi—quickbrowning.
MED—s1owf~ing.
LO—finishcooking most
quantities, simmer—doubleboiler
heat, finish cooking, and special
for small quantities.
WM—to maintain serving
tem~?eratureofmost foods.
@v~hen boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or $VJOcups.
ovenCaotimg
@
Preheatovenonlywhen
necessary.Mast foodswill cook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
watchthe indicatorlight, md put
foodin ovenpromptlyafterthe
lightgoesout.
@Alwaysturn ovenoffbefore
removingfood.
@During baking, avoidfrequent
door openings.Keepdoor open as
shortatime as possibleif it is
opened.
~Besure to wipe up excessspillage
beforestartingthe self-cleaning
operation.
@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and
somedesse~ willcook together
with amain-dishcasserole, meat
loaf, chicken or roast. Choose
foodsthat cook atthe same
tempemture ad in approximately
the sametime.
@Use residud heat in the oven
wheneverpossibleto finish
cookingcasseroles, oven meals,
etc. Also add rollsor precooked
desserts to warm oven, using
residual heat to warm them.
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—
Feature Index
8
1SurfaceUnitControls
82
2SurfaceUnit’’ON’’IndicatorLight
3Oven SetControl
4OvenTempControl
13
5OvenCyclingLight
6AutomaticOvenTimer, Clock and
MinuteTimer
22 @
23 two6-in.
two 8-in.
7OvenVentDuct (Locatedunder right
rear surfaceunit.)
8Plug-InCalrod” SurfaceUnit (Maybe removed
when cleaningunderunit.)
9Chrome PlatedTrim Ringsand PorcelainDrip Pans
10 Modeland Serial Numbers
11 OvenInterior Light (Comes on automatically
whendoor is opened.)
12 Oven ShelfSupports (Letters A, B, C&D
indicatecookingpositionfor shelvesas
recommended on cookingguides.)
13 I
13 Oven Shelves
14 Broiler Par-iand ~ck (Do not clean in
Self-Cleanoven.)
13 e
15 Oven Light Switch
22
16 StorageDrawer
i7Anti-TipBracket
(See InstallationInstructions)
18 Bake Unit (Maybe lifted gently for wiping
ovenfloor.)
19 Broil Unit
20 Door Latch (Use for Self-Clean only.)
21 Oven Cleani~2gLight
—
q~ Dc~orLocked Light .—— .,
3,5
20 @
18,20
20
20
21 Q
.-.
,“,
.,
1
\... . -.
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surfaceCOQMWtith
Infini& HeatComtmk
Yoursurfaceunitsand controlsme
designedto giveyouan infinite
choiceofheat settingsfor surface
unitcooking.
Atboti OFF md HI positions,
thereis aslightnicheso control
“clicks”attiose positions; “click”
on HI marksthe highest setting;the
lowestsettingis betw=n the words
LO and OFF. In aquiet kitchenyou
mayhear slight “clicting” sounds
during cooking,indicatingheat
settingsselectedare being
maintained.
Switchingheats to higher settings
alwaysshowsaquicker changethan
switchingto lowersettings.
.I
step1
Grasp controlknob and push in... 1
Shp 2
~rn either clockwiseor counter-
clockwise to desired heat setting.
HI Quickstar’tfor cooking: .-
bringwatfirto boil. *.::-.
i.4-;.-
‘~-.
WD Fastfry,panbroil; maintain ~~
GF--
HI fastboil onlargeamountof
food.
mD
m
WM
Sauteandbrown;maintain
slowboilon largeamount
offood. w
Cookafter startingat HI;
cookwith Iittiewater in
coveredpan.
-.
Steamrice, cereal; maintain
servingtemperatureofmost
foods.
1. AtHI, MED HI, neverleave
foodunattended.Boiloverscause
smoking;greasy spilloversmay
catch fire.
2. AtWM, LO, melt chocolate, ==- I
butter on smallunit. 0,
<*2 ~
M_=.-~,.
.—-
contro~mustbe pushedintoset
only fromOm psition. when
Contro;is inany positionother
thanOm, itmay beroated
%’tithout
pustingin.
Be sureyou turn control to OFF
when you finish cooking. An
indicator light will glowwhen
ANY heat on any surfaceunit is on.
...... . -—------—-- ..

-. themanufacturer’sinstructionsand
..+ recipesforpreservingfoods.Be
surecanneris fiat-bottomedand
fitsoverthecenterofyoursurface
unit. Sincecanningg;nerates large
amountsofsteam, be carefulto
.
.-“ avoidbums fromsteamor heat.
Canningshouldonlybe doneon
surfaceunits.
Q. canICover my drip panswith
foil?
A. No. Clean as recommendedin
CleaningGuide.
Q.canIusespecialci)oki~lg
equipment,likeanoriental WOIL,
onany surfaceulli~?
A. Cookwarewithoutfla~surfaces
isnotrecommended.TIIelifeof
yoursurfaceunitcan be shortened
andthe rangetop canbe damaged
fromthehighheatneededforthis
typeofCooting.
Q. why am 1not getting the beat
Ineed from my surface Unib
eventhough Ihave the knobs on
the right setting?
A. Afierturning surfaceunitoff
andmakingsure it is cool, check to
makesure thatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Potsthat extendbeyond 1inch of
cookingelement’strim ring are not
recommended for most surface
cooking. However,when canning
with water-bathor pressure canner,
larger-diameterpotsmay be used.
This is because boilingwater
temperatures (evenunder pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
observeFoIlowingPoints
inCanniu
1. Be sure the canner fitsoverthe
center ofthe surface unit. If your
range or i~ location does not allow
the canner to be centered on the
surfaceunit, use smaller-diameter
potsfor good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flangedor rippled bottoms(ofien
foundin enamelware) because they
don’tmake enough contact with the
surface unit and taketoo long to
--,
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(
..——.—----..-.- -.—.
Q.lvl?ydoesEnycookwaretilt
WlaenIplaceitonthesMtiaceUtit?
A. B&causethe surfaceunit is
notflat. Makesurethatthe “feet”
ollyoursurfaceunitsare sitting
tightlyinthe rangetop indentation
andthe reflectorringisflat on the
rangesurface.
Q. why isthe porcelain finish on
my ‘cookwarecoming off?
A. If youset your surfaceunit
higherthan requiredfor the
cookwarematerial, and leaveit,
the finishmay smoke,crack, pop,
or bum dependingon thepot or
pan. Also, atoohighheat forlong
periods, and smallamountsofdry
food, maydamagethe finish.
3. When canning, use recipes and
procedures from reputablesources.
Reliablerecipes and procedures are
availablefrom the manufacturer of
your canner; manufacturers of
glassjars for canning, such as Ball
and Kerr; and the United Stites
Department of Agriculture
Extension Service.
4. Remember thatcanning is
aprocess that generateslarge
amounts of steam. Toavoidbums
from steam or heat, be careful
when canning.
N~E: If your range is being
operated on low power (voltage),
canning maytake longer than
expected, even though directions
havebeen carefully followed. The
process time will be shorte]~edby:
(1)using apressure canne~’,and
(2) stalling with HOT tap WaterfOl-
fastest heating of ]a~gequa~ltities
I.1
I
I
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3. Deep FatF~ing. Do notoverfill
kettlewithfatthat mayspillover
whenaddingfo~. Fros~ foods
bubbleVi~O~OUS~~.watch fOOdS
2. Toconservethemostcoating
~Il~~~y, pansshouldbefiatonthe
bottom,havestrtight sidesandtight
fittinglids. Match the sizeoftie
saucepartto the sizeoftie surface
unit. Apan tiat exteridsmorethan
ainchbeyondthe edgeofthe trim
ring trapsheat which causes
discolorationrangingfrom blueto
dark grayon chrometrimrings.
1. usemedium”orheavy-weight
cookwars.Aluminumcookware
conductsheat fastertian other
metals.Castiron and coatedcast
ironcookwareisslowtoabsorb
heat, butgenerallycook evenlyat
LO or N!EDsettings.Steelpans
maycookunevenlyifnotcombined
withother me~s.
fryir~gatfiightetiperatures ?TsJ
keeprangeandhood clean from i
accumulakdgrease. i-
Dimtions and%tting
toStart Cooking ‘comments cookware
Ced
Cornmeal,grits,
oatmeal Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Covered
Saucepan HI.Incoveredpanbring watertoboilbeforeadding
cereal.
LOorWM,thenaddcereal,
Finishtimingaccording
topackagedirections.
Cocoa MED.tocook1or2minutes
tocompletelyblendingredients. Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Uncovered
Saucepan HI. Stirtogetherwateror
milk,cocoaingredients.
Bringjusttoaboil.
Percolate8to 10minutesfor
8cups,lessforfewercups.
HI.Atfirstperk,switch
heattoLO. LOtomaintaingentiebut
steadyperk.
Percolator
Eggs
Cookedinsiteil HI. Covereggswithcool
wawr.Coverpan,cook
untilsteaming.
MEDHI. Meltbutter,add
eggsandcoverskillet.
LO.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
ContinuecwkingatMEDHI
untilwhitesarejust set,about
3to5momminutes.
LO,thenaddeggs.When
bottomsofeggshavejustset,
carefillyNrnovertocook
otherside.
LO.Carefullyadde~s.
Cookuncoveredabout5
minutesatMEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Covered
Saucepan
Ifyoudonotcoverskillet,baste
eggswithfattocmk topsevenly.
Friedsunny-side-up Covered
Skillet
Uncovered
Skillet HI. Meitbuttei.
Friedovereasy
HI. Incoveredpanbring
watertoaboil. Removecookedeggswithslotted spoonorpancaketurner.
Eggscontinuetosetslightlyafter
cooking.Foromleletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Poached
Scrambiedoromele~
Covered
Skillet
HI. Heatbutteruntillight
goldenincolor.
Uncovered
$killet
Freshfruit:Use 1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.T~medependsonwhether
fruithasbeenpresoaked.If not,
allowmorecoolcingtime.
Meatcanbeseasonedandfloured
beforeit isbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth,
Timing:Steaks1to2-inches:1to
2hours,BeefStev~:2to3hours.
PotRoast:2VZto4-hours.
Panf~yi~gisbestforthinsteaks 1’”””>
()
andchops.If ~areis desired,pre- ,
heatskilletbeforeaddingmeat. j
~. --
/’F‘‘.-\
(
\1
\,.’
...- ~,-
—a.—.—-..__ ..-—.—.—.
Fruits ~overed
iaucepsn H1.in coveredpanbring fruitandwatertoboil. LO,Stiroccasionallyand
checkforsticking.
LO.Simmeruntilfork
tender.
I%feats,multry
Braised:%t roastsof
beef,lambor veal;
porksteaksand
chops
;overed
killet HI.Meltfat,thenaddmeat.
SwitchtoMEDHItO
]rownmeat.Addwateror
)therliquid.
MEDHIor MED.Brownand
cooktodesireddoneness,
turningoverasneeded.
..—.———. .

OVER 1“
settingtocomplete
cooking
LC).Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
comments
Cwkwre
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
Food
HI.Meltfat.SwitchtoMED
HItobrownchicken.
FriedChicken
MEDHI. Cook,turning
overasneeded.
I-i].Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HI.Meltfat,SwitchtoMED
tobrownslowly.
Panfriedbacon
LO.Coverandcook
untiltender.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;corned
bees smokedpork;
s[ewingbeet tongue;
etc.
I%leltlngchwoiate~
butter,marshmallows
Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedorotherwise
cured.
LO.Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming. Iloads,mediumheatmay
beneeded.
Whenmeltingmarshmallows,add
milkorwater.
wM.AuowmtofiminuKto
meltthrough.Stirtosmooth.
Thickbattertakesslightlylonger
time.Turnoverpancakeswhen
bubbIesrisetosurface.
MEDHI. Heatskillet8to
10minutes.Greaselightly.
Pancakesor Skilletor
Griddle
Covered
LargeKettle
orPot
‘rcssure
:ookeror
;anner
Jncovered
aucepan
;overed
aucepan
‘overed
aucepan
ncovcrcd
{illet
_..—
Oy,ered
iucepan
—.—..-——.
Mta
Noodlesorspaghetti MEDHI. Cookuncovered
untiltender.Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughkettleto
preventboilover,Pastadoubles
insizewhencooked.
141.Incoveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
HI.Heatuntilfirstjiggleis
heard.
PressureCooking MEDHIforfoodscooking
10minutesor1=. MEDfor
foodsover10minutes.
Cookerstlouldji~le 2to3times
perminute.
Stirfrequentlytoprevent
sticking.
Uncoveredpanrequiresmore
waterandlongertime.
HI,Bringjusttoboil. LO.Tofinishcooking.
H1.Measure1/2to 1inch
~vaterinsaucepan,Add
;altandprepa~dvegetable.
[ncoveredsaucepanbring
oboil.
31,Measurewaterandsalt
isabove.Addfrozenblock
)fvegetable.Incovered
i~ucepanbringtoboil.
41.Inskilletmeltfat.
MED.Cook1pound10
to30or moreminutes,
dependingontenderness
ofvegetable.
LO.Cookaccordingto
timeonpackage. Breakupor stirasneededwhile
cooking,
Frozen
Turnoverorstirvegetableas
necessaryforevenbrowl]ing.
MED.Addvegetable.
Cookuntildesired
,tendernessisreached.
Tripleinvolumeaftercooking.
TimeatWM.Rice: 1cuprice and
2cupswater--25minutes.Grits: 1
cupgritsand4.cupswatei--
40minutes.
.—-—-..—
WM.Coverandcook
accordingtotime.
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-.—

..:
~
Four “$’s”are displayedand signal
lightsglowoverwordsidentioing
theoperationsyoucan programthe
automatictimer to control.Afier 15
seconds,the8’sgo outand “PF’>
appearsalongwithaflashingsignal
lightabovethe wordCLOCK. Set
the clockand “PF>’isreplacedby
time ofday.Now youcanprogram
the timer with thetouchofabutton
and aturnof aknob.
If powerisdisrupted at anytime,
the abovesequencerecursand you
mustreset the clock beforeyoucan
proceed toprogram the timer.
1. Push and release the
PROGWM SELE~ buttonuntil
the signallightappears abovethe
word CLOCK.
2. Turn theTIME SELE~ knob
in either direction to set theClock
numeralstothe correcttime,Timing
then beginsautomatically4seconds
later,or immedia~lyifyoupushand
release the PROGRAM SELE~
button.
TIME
SKi.ECT
o0....,,
MllJ/SECCOOK STOP C1OCK$L:J~
TIMER“~~;fN TIME Hfl/MIN
2. TurntheTIME SELE~ knob
untilthe numberofminutesa~d
secondsyouwantto time (up to
99:00)appearsin thedisplay—for
example, “1:30”for 1minuteand
30 seconds.
Timer thenbeginscountingdown
automatically4secondslater,or
immediately-ifyoupushand release
the PROGWM SELE~ button.
Beepssoundcontinuouslywhen set
time haselapsed. Tosilencethe
beeps, push and releasethe
PROGWM SELE~ button.
mme Bake uses
Automaticmmer
Using the AutomaticTimer, you
can TIME BAKEwiththe oven
startingimmediatelyand turning
off at the S~P TIME set, starting
immediatelyand cookingfor the
lengthof COOK TIME set.. .or you
can setboth COOK and S~P
TIMES to automatically start and
stopovenat alater time of day.It
takesthe wor~ outof not being
home to start or stopthe oven.
Settingthe Timer for TIME BAKE
is explained in detailon page 14.
self-clean uses
Alltomatic mmer
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
im.rnediatelyor delaythe operation
to clea]]at low energytimes during
tilenight.
An explanation of setting the Timer
fo; self-clea]lingappears on pages
20 and 21.
Q. How can Iuse my Minute/
Swond mmertoma~temy SUrfac
cooking easier?
.,-
.U
A. YourMinute/SecondTimer <.
g..
,r,
willhelptimetotalcookingwhich !=.
includestime toboilfoodand
changetemperatures.Do notjudge
cookingtime byvisiblesteamonly.
Foodwillcookincoveredcontainers
eventhoughyouc(an’tseeanysteam. . .
.
.
Q. Must the clock be setwhen I
wish touse the Automatic Tnmer
forbaking?
A. Yes,if you wishto set the
Timer toturn theovenon and off
atpreset times.
A. Yes,the Minute/SecondTimer
can be used duringany cooking
finction. Itdoesnotturn theoven
‘--
on and off.
Q. canIChangethe clock while
I’mTime cooking inthe oven?
A. No. The Clock cannot be o
.9” :
changedduring any program that -~
usesthe AutomaticTimer. You. .
.
must either stopthose programs
or waituntilthey are finished
beforechangin~time.
Q. How ‘canI$ancel atimed ‘
..
function? ..
A. Pushmd releasetie PROGW
~
SELE~ buttonuntil the signal [
,,
lightappears overthe appropriate
~
function. Then, to cancel aS~P
~
TIME, turntheTIME SELE~ bob i
~
counterclockwise until present tin~e \
ofday appears in the di~play...
t-
1
or to cancel ahJINUTE/SECONTD
[
TIMER setting, COOK TIME or
CLEAN TIME, turn theTIhflE
i
SELE~ knob countercloclcwise /
until” :00” appears in the display.
,
i

“-Y ~roperly.Readoverthe directions
fortheAutomaticOvenTimerso
youunderstanditsusewith the
controls.
2. Check oveninterior.Look at
fheshelves.Takeapracticerun at
removingandreplacingthemproperly,
togivesure, sturdy support.
3. Readoverinformationandtips
thatfollow.
4. Keep thisbook handy so youcan
referto-it, especiallyduringthe
first weeksofgettingacquainted
withyour range.
OVENSET
The controls for the ovenare
marked OVEN SET and OVEN
TEMP. The OVEN SET controlhas
settingsfor BAKE, TIME BAKE,
BROIL, CLEAN and OFF. When
youturn the knob to the desired
setting, the proper heating unitsare
then activatedfor that operation.
TheOVEN TEMP controlmaintains
the temperature you set, from
WARIU(150°F.)to BROIL (550”F.)
and also at CLEAN (880”F.).
Tile ove~l cycling Light glows
u~ti]tile Q~~~
E=dC~l= ~0~ S~]a&~
t~~~~T~~UT@9 then goes offand on
with fhe oven unit(s)duringtooting.
PREHEATINGtheoven,evento
hightemperaturesettings,isspedy
—rarelymorethanabout10minutes.
Preheattheovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingisnecessary,
keepan eyeon the indicatorlight
and putfoodin the ovenpromptly
afier thelightgoesout.
oven Inkrior she~ves
The shelvesare designedwith stop-
Iocksso thatwhenplacedcorr~tly
on the shelfsupports,they(a) will
stopbeforecomingcomp~etely
from theoven, and (b)till not tilt
when removingfoodfrom or
placingfood.on them.
Toremove shelf from the oven,lift
up rear of shelf, pullforwardwith
stop-locks(curvedextensionunder
shel~ alongtop of shelfsupports.
Becertain that shelfis coolbefore
touching.
To replace shelf in oven,insert
shelf with stop-locksrestingon
shelf supports. Push shelftoward
rear ofoven; it will fallintoplace.
When shelf is in proper position,
stop-lockson shelfwill run under
shelf support when shelfis pulled
forward.
Theovenhasfourshelfsupports–
A(bottom),B, Cand D(top).
Shelfpositionsfor cookingfood
are suggestedon Baking,Roasting
andBroilingpages.
oven Li@t
Thelightcomes on automatically
when the door isopened. Use
switchon front ofdoor to turn light
on and offwhen door is closed.
2.1,
-,
.$””
.
I,
I
!o
————— . .. . . . . . . . . . .- .-.--—-—— —--— --—-—-——

1. inlacefoodin oven,beingsureto
leaveabout 1“betweenpansand
ovenwallsforgoodcirculationof
heat. Closeovendoor,and avoid
frequentdoor openingsduring
bakingtopreventundesirableresults.
2. Turn OVENSET’knobtoBAKE
andOl~ENTE~ knobtotempemture
on recipeor BakingGuide.
3. Check foodfor donenessat
minimumtime on recipe. Cook
longerif necessary.Switchoffheat
and removefoods.
HowtommeBake
The oventimer controlsare
designedto turn the ovenon and off
automaticallyat specifictimesyou
wantbakingto start and stop.
How tosetTimer forImmediate
s@l”t&Automaticstop usingthe
StopTme Fwturm. (Oventurnson
right away, cooksfor preset length
oftime, andturnsoffautomatically.)
1. Push and release PROGRAM
SELE~ button untilsignallight in
display appears abovethe words
STOP TIME. Display will show
present time of day—forexample,
“1:00” o’clock.
HowtosetTiunerforImmediate
start&AutQKnatiestopusing
the CookTimeFeatures.(Oven
turnson rightaway,cooksfor
presetleng~hoftime,and turns off
automaticallyat presetStopTime.)
1. Pushandreleasethe PROGWM
SELE~ buttonuntilthe signal
lightappearsabovethe words
COOK TIME, Thedispiaywill
show“0:00?’
2. Turn the TIME SELE~ knob
untilthe lengthof timeyou want
foodsto cool appears; ~orexample,
“2:30” for2hours, 30 minutes.
3. Turn OVEN SET knob to TIME
BAKE.Turn OVENTEMP knobto
desiredoventemperature.Foodwill
cook for 2hours and 30 minutes,
the ovenwill turn off, and 4beeps
will sound.
4. Turn OVEN SET to OFF and
removefood from oven.
How ‘tosetTimer forDelay
Start &Stop.(Oven automatically
turns on later, cooksfor preset
Icngthof time and turns off at
preset Stop Time.)
:.,:
,.,
—— I
TIME
SELECT I---
Q;
,.-
0
MIN/SECCOOK STOP C1OCK C+fi~~
TI$AER lIME TltJE
IHRl~AIN HR/MiN I
L.
3. Turnthe TIME SELE~ knob
untilthe lengthoftimeyouwant
foodto cook appears;forexample,
“2:30” for2~~ursand 30 min~tes.
4. Pushand releasethePROGWM
SELE~ buttonuntilthe signal
lightappears abovethe words
S~P TIME. The displaywill
showthe sum ofthe presenttime of
dayplusthe setCOOK TIME.
ITIME I
clockwiseuntilthe time you want
foodto stopcooking appears in the
display;forexample,“6:00” o’clock.
Note:YoucannotdialaStopTi~ne
thatkmorethan11hoursa)td59
~ninuteslaterthantheprcserttti~?~c
ofday onyourrangeclock.Ifyou
shouldatten~p~todoso, ntitnera[s
andsigncllightsinthedisplaywill
jlash onandofland acontinuous
tonewillsounduntilyouturnthe
TIMESELEfldial toa~zacceptable
Stop?’i~ne.
6. Turn OVE~qSET knob to TIME
BAKE. Turn OVEFITEMP bob
to desired oventemperature.
ovenwill turnon automatically
at3:30.At6:00o’clockovenwill
shutoff automatically, and.4beeps
will sot~nd.Tin~eof day will be
displayed. .,----‘-.,
(‘\

quickly.For mostconventional glasscookwaregenerallyabsorb necessary,e~peciallyforfoods
bating, light,shinyfinishesgivebest heat, which mayresultin dry,crisp whichcooklongerthan30 to40
resultsbecausetheyhelpprevent crusts. ReduceovenIIeat25°F.if minutes.For foodwith sl~ort
cookingtimes, preheatinggive’
bestappearanceandcrispness.
4. Openthe ovendoor to check
foodas littleas possibletoprevent
unevenheatingandto saveenergy.
overbrowning.Forbestbrowning lightercrests are desired. Rapid.
results,we recommenddullbottom browningof somefoodscan be
surfacesforcakepansandpieplates. achievedbypreheatingcast iron
cookware.
-me,
Rlinutes
Shelf
POsition Oven Tempemture
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-375”
375°-4250
375”-425°
350=-3750
325°-3750
375°-4000
325”-350°
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-400”
COmments
Food
Bread
Biscuits(fi-in.thick)
Coffeecake
Cornbreadormuffins
Container
Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
B,C
B,A
B
B
A,B
B
B
A,B
A, B
B,A
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
Preheatcastironpanforcrispcrust.
Gingerbread
Muffins
Popoven
Quickloafbread
Yeastbread(2loaves)
Plainrolls
sweetrolis
Cakes
:withoutshortening)
Angelfood
Ie]jy roll
~Ponge
Decreaseabout5minutesformuffin
mix,orbakeat450°F.for25minutes,
thenat350°F.
for 10to 15minutes.
MetalorGlassLoafPans
MetalorGlassLoafPans Darkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
ShinyOblongorMuffinPans
ShinyOblongorMuffinPans
Two-piecepanisconvenient.
Linepanwithwaxedpaper.
A
B
A
A,B
B
A,B
B
B
B
30-55
10-15
45-60
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
AluminumTubePan
MetalJellyRollPan
MetalorCeramicPan
:akes
3undtcakes
:upcakes
‘ruitcakes
,ayer
,ayer,chocolate
oaf
‘ookies
rownies
rop
t~”rigcrator
ollcciorsliced
MetalorCeramicPan
;hinyMetalMuffinPans Paperlinersproducemoremoist
crusts.
Use300°F.andShelfBforsmailor
individualcakes.
detalorGlassLoafor
:ubcPan
ihinyMctalPanwith
atin-finishbottom
;hinyMetalPanwith
atin-finishbottom
MetalorGlassLoafPans
25-35
10-20
6-12
7-12
30-60
30-60
50-90
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.
25°F.to50”F.formorebrowning.
Metalor Gl:issRins
Cookie Sheet
Cookie Sheet
Cookie Sllcc(
Gl;iss(>rMct21Pan
Glass Custard Cups or Casserole
(set inp7nofhotwater)
GlassCi!stardCupsor
Casserole
B,C
B,C
B,C
B,C—
A, B,C
B
B
350°-4000
300°-3500
325°
Reducetemp.to300°F.forlarge
custard.Cookbreadorricepudding
withcustardbase80to90minutes.
45-70
15-25
40-60
40.60
12-15
Largepiesuse400”F.andincrease
time.
Toquicklybrownmeringue,use
~O~°F,for~to 10minutes.
Custardiillingsrecluirelower
temperatlire,longertirnc.
400°-4250
325°-3500
400°-4250
400°-4250
450°
3~5”-4~”
325°-375”
300°-3500
Incre2setime for large amount
or size.
~——— .. .. .—
60-90
30-60
30-75 I

.!
Roastingis cooking by dryheat.
Tendermeator poultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelow and steady,keep
spatteringtoaminimum.Jvhen
roasting,itisnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsare settoBAKEor
TIME BAKE.(Youmayhear a
slightclickingsound,indicatingthe
ovenisworkingproperly.)Roasting
iseasy;just followthesesteps:
Step 1:Checkweightofmeat, and
place, fatsideup,on roastingrack
inashallowpan. (Broilerpan with
rack isagoodpan forthis.)Line
broilerpanwithaluminumfoilwhen
usingpan formarinating,cooking
with fruits,cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlineror door.
Step 2: Place inovenon shelfin
Aor Bposition..NOpfeheatin~ is
necessary.
OVENSET II
OVENTEMP
Step4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis 10to20minutestoallow
roasttofirmupandmakeiteasierto
carve.Internaltemperaturewillrise
about5“to IO”F.;tocompensatefor
temperaturerise, ifdesired, remove
roastfromovenat5°to 10”F.less
thantemperatureonguide.
N~E: YoumaywishtouseTIME
BAKE,asdescribedonpage 14,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shouldberemovedwhenthedesired
internaltemperaturehasbeen
reached.
For Wozen Roask
sFrozenroastsofbeef, pork,
lamb,etc., can bestartedwithout
thawing,butallow 10to25 minutes
per poundadditionaltime(10
minutesper poundforroastsunder
5pounds, moretimeforlarger
roasts).
~Thawmost frozenpoultrybefore
roastingtoensureevendoneness.
Somecommercial frozenpoultry
can becooked successfullywithout
thawing.Followdirectionsgiven
on packer’slabel.
A. Checkingthefinishedint~:,]al
temperatureatthe completionof
tooting timeisrecommended.
Temperaturesareshownin Roasting
Guideon oppositepage. For roasts
over8Ibs., cookedat 300”F.with
reducd time,chinkwiththermometer
at half-hourintervalsafterhalfthe
timehas passed.
~. why is my roast crumbling
whenItry tocarveit?
A. Roastsare easier to sliceif
allowedto cool 10to 20 minutes
afier removingfrom oven. Be sure
to cut acrossthe grain ofthe meat.
Q. Do 1need to preheat my
oven eachtimeIcookaroast
orpoultry?
A. It is rarely necessary to preheat
youroven, only for very small
roasts, which cook ashort length
oftime.
Q. when buying aroast, are
there any special tips that would
help Xnecook it more evenly?
A. Yes.Buy aroast as evenin
thickness as possible, or buy rolled
roasts.
Qecan Iseal the sides of my foii
“tent9’when roasting aturlKey?
A. Sealingthe foil will steam the
-
meat. bajing itunsealedallowsthe
air to circulate and brown the meat.

just beforeroasting.Uskmeat temperaturerise, ifdesired,remove
thermometerfor moreaccurate roastfrom ovenat 5°to IO°F.less
doneness. (Do notplace than temperatureon guide.
thermometerin stuffing.)
oven ApproximateRoastingTime, Internal
NW nm~rature Doneness inMinutesper~und Temperature‘F
Meat 3tO
5-ibs. 6to8-lbs.
Tendercuts;rib,highqt.lalitysirlointip, 325° Rare: 24-30 18-22 130°-1400
rumportopround* Medium: 30-35 22-25 150°-160°
WellDone: 35-45 28-33 1700-185°
Lamblegorbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-1600
WellDone: 30-35 28-33 170°-1850
Vealshoulder,legor loin* 325° WellDone: 35-45 30-40 170°-180°
Porkloin,riborshoulder* 325° WellDone: 35-45 30-40 170°-180°
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight) 125°-1300
Under10-lbs. 10to 15-lbs.
Ham,raw 325° WellDone: 20-30 17-20 170°
‘Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
%u!try 3to5-lbs. oYer 5-!bso
;hickenorDuck 325° ~,~e]lDone: 3540 30-35 185°-1900
;hickenpieces 375° WellDone: 35-40 185°-1900
10to 15-lbs. OverK-lbs. In thigh:
tirkey 325° WellDone: 20-25 15-20 185°-190°
—----

~roilin~ ij cookingfoodbyintense
radiant heat fr~rn theupperunitin
theoven.Mostfishandtendercuts
ofrneatcanbebroiled. Followthese
stepsto keepspatteringand
smokingtoaminimum.
Step 1:Ifmeathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart. Ifdesired,fat
maybetrimmed, leavinglayer
about 1/8“thick.
Step 2: Placemeat onbroilerrack
inbroilerpanwhich comeswith
range.Alwaysuseracksofatdrips
intobroilerpan; otherwisejuices
maybecomehotenoughtocatchfire.
Step3:Positionshelfonrecommended
sheifpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneonCposition,butifyour
rangeisconnectedto208volts,you
maywishtousehigherposition.
~~eP ~: Le~}/c~~or-ajarafewinches
(exceptwhenbroiling chicken).
The door staysopen byitself, yet the
propertenlpera~ureismaintainedin
—.——-. —.
Step 6:Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide,
T’urnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
Mep %TurnOVENSET knob
toOFF.Servefoodimmediately,
andleavepan outsideoventocool
duringmealforeasiestcleaning.
use of Aluminum Foil
1. Ifdesired, broilerpanmaybe
linedwithfoilandbroiler rack may
becoveredwith foilforbroiling.
ALVdAYSBE CERTAINTOMOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL To coNI~oRM WITH
SLITSIN RACK. Broilerrack is
designedto minimizesmokingand
spattering, andto keepdrippings
coolduring broiling. Stoppingfa~
and meatjuices fromdraining10
thebroiler pan preventsrack from
serving itspurpose, andjuices may
become hotenoughtocatch fire.
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.This isbecausechickenis
relativelythickerthan otherfoods
youbroil. Closeddoor holdsmore
heatin oven,sochickenmaybe
broiledbut well-doneinside.
Q. whe~l broiling, isit necessary
to always use arack in the pan?
A. Yes.Usingthe rack suspends
themeat overthepan. As the meat
cooks,thejuices fallintothepan,
thuskeepingmeatdrier. Juices
are protectedbythe rack and stay
cooler,thus preventingexcessive
spatterand smoking.
Q. should Isalt the meat before
broiling?
A. No. Saltdrawsoutthejuices
and al!owsthemto evaporate.
Alwayssalt after cooking. Turn
meatwith tongs;piercingmeat
with afork also allowsjuices to
escape. When broilingpoultry
or fish, brush each sideoften
with butter.
A. In some areas, the power
(voltage)to the rangemaybe low.
In these cases, preheat the broil
unit for 10minutesbefore placing
broiler pan with food in ove~l.
Check to see ifyou are using the
recommended shelfposition. Broil
for longestperiod of time indicated
in the BroilingGuide. Turn food
only once d~~ringbroili~~g.

2. Ovendoor sl]o~lldbe ajar for all
foodsexceptchicken;there is a
specialpositionon door which
holdsdoor opencorrectiy.
~. Forsteaksand chops, slashfat
evenlyaroundoutsideedgesofmeat.
Toslash, cutcrosswisetl~rough
outerfat surfacejl~stto the edgeof
tl]emeat, Use tongstott}rnmeat
overto preventpiercirtgmeat and
iosingjuices.
4. If desired, marinatemeatsor
chicke~beforebroili~~g.Or brush
with barbecuesaucelast 5to 10
minutesonly.
5. When arrangingfoodon pan,
do riotlet fattyedgeshang over
sides, whichcould soilovenwith
fatdripping.
6. Broilerdoesnotneedtobe
preheated,However,forverythin
foods,or to increasebrowning,
preheatifdesirecl.
7. Erozen Steak canbe
conventio]lallybroiledby
positioningthe ovenshelfat next
lowestshelfpositionand increasing
cookingtime giveninthis guide
1Yztimes per side.
8. If yourrangeis connectedto
208Volfi,raresteaksmaybe broiled
bypreheatingbroilheater and
positioningthe ovenshelfone
positionhigher.
IQuantityandlor shelf IRmt
Side SecondSide
Food Thickness Wsition T~me,NIinutes T~me,Minutes
Bacon IYz-lb.(about8IcI3% I3%
thinslices)
GroundBeef 1-lb.(4patties)
WellDone ‘/2to %-in.thick c74-5
BeefSteaks
Raie l-inchthick c77
Medium (1to lfi-lbs.) c99
WellDone c13 13
Rare 1%-in.thick c10 7-8
Medillm (2to2fi-lbs.) c15 14-16
WellDone c25 20-25
Chicken 1whole A35 10-15
(2to 2M-lbs.),
splitlengthwise
BakeryProdllct.s
Bread(Toast)or 2to4slices c1
%-2 ‘/2
‘ToasterPds:ries 1pkg.(2)
EnglishMuffins 2(split) c3-4
——
IAbstcr
Tails 2-4 B13-16 Donot
(6to 8-wz.each) turnover.
Fisk
~1
l-lb.fillets!4to c55
‘jz-in.thick
E3[~IIISlices l-in.thick B88
(precooked) .— —-
F
Pork<:ili}~}s 2(11~inch) c10 10
welll.)one 2(1-ii~.!hi~k) B 13 13
about1lb.
__ —...——
~q;j]l)(;%()[}!;
hdedium 2(1iilcll) ~84~7
!WeiiDone al?otitltl[C)12oz. ciO
..—.,
{’- “) Mcdit]ln 2(1Y2inch) ?.
!X
{
[.k_,-.e’ 1V:&l\
Dent: “!lbout1lb. B
__ —.. .... .- ....---...--.--- ~”—-—————
/~-l.. .. , IL
,,.~i$ba-~ii~id
si~nil:ar i-Ib. p!{g.
(10) F,
., \/,33.3~.
-. -Q{;+’.
]>rc[:ookcciS2{JS!.L,..<.7,
...4 ~roiv:urj! 11 ~;- +
_..—— .-— ......-.——
__A, ,,............-—......-.- . —..— ——
I
~
IJp to 8pattiestakeaboutsatnetime.
Steakslessthan1inchcookthrough
beforebrowning.Panfryingis
recommended.
Slashfat.
Reducetimesabout5to 10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
Spaceevenly.PlaceEnglishmuffins
cut-side-upandbrushwithbutter,if
desired. -
Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.
Handleandturnverycarefully.
Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoii~creasebrowning.
Increasetimes5to 10minutesperside
for11/’2-inchthickorhomecured.
Slashfat.
I
Slashfat.
Ifdesired,splitsal~ssgesinhalf I
lengthwise;cutinto5to6-inchpieces. ~
i\
11, ,“
F
IL
i
----———--—-—-:--— --—----;----—

Beforesettingoven
Controk,checkThese
TlliEgs:
step1:
Removebroilerpan, broilerrack
andother cookwarefromthe oven.
(Ovenshelvesmaybe leftin oven.
Note: Shelveswilldiscolorafier
theself-cleancycle.)
step 2:
Wipeup heavysoilon oven
bottom.If youuse soap,rinse
thoroughlybeforeself-cleaning,to
preventstaining.
A. oven Front Erame
B. oven Door Gasket
c. openings in Door
De01’en Light
step 3:
QClean spattersor spillson oven
front frame (A) and ovendoor
outsidegasket (B) with adampened
cloth. Polish with adry cloth. Do
not clean gasket (B). Do notallow
waterto run down throughopenings
in top of door (C). NTeveruse a
commercial ovencleaner in or
a~oundself-cleaning oven.
~Cleantop,sidesandoutsidefio~ltof
ove~~with soap and water, Do not
use abrasives or oven c~eaners.
q,L@/?*
bLwp‘:*
close Ovendoor and make sure
OVcl]light (D) is off.
step5:
The porcelain-enameleddrippans
thatcame withyourrangecan b~
cleanedautomaticallyin the self-
c~caningoven.Wipeoffboilovers
that are notstuckonbeforeplacing
twopans, upsidedown,oneach
ovenshelf.
Caution: Chrometrim rings
aroundthe surfaceunitsshould
neverbe c~eanedin the self-
cleaningoven.Neither should
reflectorpans of foilor shiny
chrome.
How to set oven
for Cleaniw
step 1:
mrn OWN SET andOWN
TEm knobstOCLEN. Controls
will snapinto finalpositionwhen
the CLEAN locationis reached.
OVENSET OVENTEMP
Slidethe LA~H HANDLE to the
right as far as it will go.
Numerals’3:00 for 3hours cleaning
time willstart countingdowninthe
display,andtie si~d lightWUappear
overthe wordsCLEAN TIME.
The automaticallyprogrammed
cleaningtime for aheavily-soiled
ovenwith heavy,greasy spillsand
spatteris3hours.The recommended
cleaningtie foramodera~ly-soilti
ovenwiththin spillsand light
spatteris2hours. If less than 3
hours cleaningtime is desired, turn
theME SELE~ knobaccordingly.
ToShrt self-cleaning later, follow
precedinginstructions. Then
program S~P TIME as follows:
step 3:
Push and release the PROGMM
SELE~ button untilthe signal
lightappearsabovetie wordsS~P
~E. Numeds in tie displaywtil
be the sum ofthe present Time of
Day plus the set Clean Time.
step 4:
Turn the TIME SELE~ hob
clockwise until the time you want
cleaningto stop appears.
If you had set the TIME SELEH
knob for 2hours cleaning time and
programmed cleaning to stop at
midnight, the self-cleaning
operation would automatically SMII
at 10:00p.m.
Note:men dialingastopTimeto
delaythese~-cleaningoperation,
youcarlnolsetaStopTimef)20~h
~ZO~~than~]hoursatzd~~HZinUfCS
later
thanthepresentTimeOf~ay
onyourrarlgec!oc~c.Ifyo@atte$Ept
todo so,fzEw.erGlsaF7dSigizal[ights
in thedisplaywill~ashol~ando)~
andGcontif2tiob:3tone will So?ri?td
~~tqf~[yo~~ ~~ ~~ ~~ g~~=p{j.pd~),.~;<,~<~, j!
‘“fl -77’ ~f~’w
dial 10 QB acce{ltcblc %Op :G;?le. i. ‘
.-”