Hotpoint RB768GN Installation instructions

How to get the best from
YomRange
Conkn@
Aluminum Foil 20 Preheating
517 Use and Care of
Anti-Tip Device
3,5 Roasting/Roasting Guide 18, 19
Appliance Registration 2
Self-Cleaning Instructions 22,23
models
Canning Tips
11
Thermostat Adjustment 27
RB767GN
Care and Cleaning 25-28 Vent Duct 25
Clock/Timer 9 Problem Solver
29,30
RB768GN
Consumer Services 31
Safety Instructions
3,4
Energy-Saving Tips 5
Surface Cooking
10-13
Features
6,7 Control Settings 10
Installation Instructions 5
Cookware Tips
12, 13
Leveling
5
Surface Light
14
Model and Serial Numbers
2
Surface Light Replacement 26
Power Outage? 9 Warranty Back Cover
Set the Clock
9
Set the Timer 9
Oven
14
Baking/Baking Guide 15-17
Broiling/Broiling Guide 20, 21
Control Panel
8
Control Settings 8, 15-24
Door Removal
25 GE Answer Center@
Light; Bulb Replacement 14, 25
800.626.2000

Help us help you...
IMPO~NT
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 on
the front of the range behind the
storage drawer. See Features of
Your Oven on pages 6 and 7.
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 caIls
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 on
pages 29 and 30. It lists causes of
minor operating problems that you
can correct yourself.
2
If you need service...
To obtain 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 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, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
~STRUCTIONS
Read all instructions
before usi~ this
appliance.
IMPORTANT
SA~TY 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 You Wt Your Range
. Have the installer show you the
location of the circuit breaker or
fuse. Mark it for easy reference.
. Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
Installation Instructions.
When using electrical appliances,
basic safety precautions should be
followed, including the following:
. Use this appliance only for iti
intended use as described in this
manual.
● Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this
book. All
other semicing should be referred
to a qualified technician.

IMPORTANT SAmTY~STRUCTIONS
Read all imtructiom before wing thk appliance.
. Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
~–All ranges
can tip and
injury could
result. To
prevent
accidental
tipping of the
range, attach
it to the wall
or floor by
installing the
Anti-Tip device supplied. (see
InsMl~ion Instru~~ons.) To
check if the device is installed
and engaged properly, carefully
tip the range forward until it
engages the device.
If you pull the range out from the
wall for any reason, make sure
the device engages the range
when you push the range back.
● Do not leave children done—
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand on
any part of the appliance.
● Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They
codd damage the range and
even tip it over, causing severe
personal injury.
● CA~ION: I~MS OF
INTEREST ~ C~LDREN
SHOULD
N~ BE S~RED
IN
CABINE~ ABOW A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CL~BING ON THE RANGE
TO REACH ITEMS COULD
BE SEWOUSLY ~WRED.
● Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
severe burns.
. Use only dry pot holdem—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use a towel or other bulky
cloth.
● For your safety, never use
your appliance for warming or
heating the room.
● Do not store flammable
materials in an oven or near the
cooktop.
● 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. Smother flaming pan on
surface unit by covering pan
completely with weM-fitting lid,
cookie sheet or flat tray.
Flaming grease outiide a pan
un be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical or
foam-type fire mtinguisher.
. D O not touch heating e]ementS
or interior surface of 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 and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven maybe
hot when the
door is opened.
. When cooking pork, follow
the directions e~ctly 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 range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or eym.
● Don’t heat unopened food
contiers in the oven. Pressure
codd btid up and the container
codd burst, causing an injury.
● Keep oven vent duct
unobstructed.
. Kwp oven free from grease
buildup.
. place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let potholder contact

~O~ANT SMETY ~STRUCTIONS (continu~)
. Mling out shelf to the
shelf stop is a convenience in
lifiing heavy foods, It is Mso a
precaution against burns from
touching hot surfaces of the
door or oven wds.
.
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,
Self-Cie@~ Oven
. D O not clean door gasket
before reading special cleaning
instructions on page
22. The
door gasket is essenti for a good
seal. Care should be taken not to
rub, damage or move the gasket.
. Do not use oven cle~e~, No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven,
. C]ean ordy parts listed in this
Use and Care Book.
. Before self+leaning the ovens
remove broiler pan and other
cookware.
Stiace Cooti~Uni@
● Use proper pan sire-This
appliance is equipped with one or
more surtice units of difhrent
sire. 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 heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of cookware
to burner will
dso improve
efficiency.
● Never l~ve surface u~fi
unattended at high heat settings.
Boilover causes smoking and
greasy
spillovers that may catch
on fire.
. Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
. DonJt use aluminum fofl 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.
. Ody certain types of glws?
glass/ceramic, earthenware or
other gl~ed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature,
(See section on “Surface
Cooking” for suggestions.)
o To minimk 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.
● ~wys turn surface unit tO OFF
before remo* cookware.
● Wep an eye on foods being
fried at ~GH or ~DI~
~GH heat settings.
.
TO avoid the possibility
of a burn or electric shock,
always be certain that the
controls for dl surface units are
at OFF position and all
cotis are
cool before attempting to
lM or
remove the unit.
Q Don$t ~me~~ or soak
removable surface units. Don’t
put them in a dishwasher. Do
not self<lean the surface units
in the oven.
● men flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
. Foods for frying should be w
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot
fit to bubble up and
over sides of pan.
. use little fat for eff~tive
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
● Ifa combination of oils or fa~
will be used in frying, stir
together before heating, or as tits
melt slowly.
. Mways heat fat slowly9 and
watch as it heats.
. Use deep fat thermometer
whenever possible to prevent
overheating
&t beyond the
smoking point.
4

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 l/4-inch-thick sheet of plywood
(or similar material) as follows:
Men thefior covering eds d the
front of the
mnge, the area tiat 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 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 drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into 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” between the range
and the leveling screw that is to be
installed into the Anti-Tip device.
Surface Cooting
● Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
● Cook fresh vegetables with a
minimum amount of water in a
covered pan.
● Watch foods when bringing them
quic~y to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
● Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and
cover with lid to complete the
cooking.
● Use correct heat setting for
cooking task:
HI—to start cooking (if time
allows, do not use high heat to
start).
MEDIUM HI—quick browning.
MED—s1ow frying.
WARM—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
LO—to maintain serving
temperature of most foods.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container
fill of water for one
or two cups.
Oven Cooting
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the electronic oven display,
and put food in oven promptly
after the selected temperature is
displayed and the oven signals.
● Always turn oven off before
removing food.
● During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
● Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
● Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Features of Your Ra~e
o–
@–
*
6

I
Explained
Feature Index on page
1 Cooktop Light Switch
I
14
2 “ON” Indicator Light for Left Surface Units
I
10
3 Surface Unit Controls
I 10,27
4 Electronic Oven Control, Clock and Timer
9
5 “ON” Indicator Light for Right Surface Units
10
6 Oven Light Switch
14
7 Oven Vent Duct(locatedunder
25
right rear surface unit)
8 Surface Units
] 10,26
9 Chrome-Plated Drip Pans
26
10 Oven Shelf Supports (Letters A, B, C&D
14
indicate cooking position for shelves as
recommended on Cooking Guides. )
11 Oven Shelves
I 14,22,28
12 Broiler Panand Rack
I 20,21,28
I
13 Bake Unit
28
14 Removable Oven Door
25
15 Oven Door Gasket
4,22,24
16 Storage Drawer
25,28
I
17 Model and Serial Numbers
2
18 Anti-Tip Device
3,5
(See Installation Instructions)
19 Broil Unit
20,28
20 Oven Interior Light
14,25
21 Door Latch (Use for Self-Clean Only)
22,23
I
22 Lift-Up Cooktop
26
23 Fluorescent Cooktop Light
14,26
7

Features of Your Electronic Oven Control
1. INCREASE. Short taps to this
pad increase time or temperature
by small amounts. Press& hold
pad to increase time or temperature
by larger amounts.
2. DECREASE. Short taps to this
pad decrease time or temperature
by small amounts. Press& hold
pad to decrease time or temperature
by larger amounts.
3. BAKE. Touch this pad to select
bake function. Then tip or press
INCREASE or DECREASE pad to
display desired temperature.
4. BROIL. Touch this pad to select
bred
finction. Then tap INCREASE
pad once to broil at LO
(450°F. ) or
twice to broil at HI
(550°F.). Tap
DECREASE pad to change back to
LO broil.
5. CLEAN. Touch this pad to
select self-cleaning function. See
Self-Cleaning Instructions on pages
22 and 23.
6. COOK TIME. Touch this pad
and then touch the INCREASE or
DECREASE pad to set the amount
of time you want your food to cook.
Touch BAKE and the INCREASE
or DECREASE pad to set the oven
temperature. The oven will shut off
after the selected Cook Time has
run out.
7. STOP TIME. Use this pad
along with COOK TIME and
INCREASE or DECREASE pad to
set the oven to start automatically,
cook for a specified time and stop
automatically at a time you select.
8. CLOCK. Touch this pad before
setting the clock.
To set clock, first touch CLOCK
pad. “TIME” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time of day by small amounts.
Press & hold INCREASE or
DECREASE pad to change the
time of day by larger amounts.
9. TIMER. Touch this pad to
select timer function. The timer
does not control oven operations.
The timer can time up to 9 hours
and 55 minutes.
To set timer, first touch TIMER
pad. “TIMER” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time by small amounts. Press&
hold INCREASE or DECREASE
pad to change the time by larger
amounts.
Hours and minutes will be
displayed if the time set on the
timer is more than 1 hour. Minutes
and seconds will be displayed if the
time set on the timer is less than
1 hour.
10. CLEAR/OFF. Touch this pad
to cancel all oven operations except
clock and timer.
M. PROGRAM STATUS. Words
light up in the display to show the
selected oven mode.
U. TIME DISPLAY. Shows the
time of day, the times set for the
timer or automatic oven operation.
~. OVEN TEMPERATURE
AND BROIL DISPLAY. Shows
the oven temperature or the broil
setting selected.
14. FUNCTION INDICATORS.
Lights up to show whether oven is
in bake, broil or self-clean mode.
Note: Information can be entered
only if the desired function word is
flashing. Press function key to
begin entry mode.
8

Electronic Control, Clock and ~mer
Clock
The clock must be set for the
automatic oven timing functions to
work properly. The time of day
cannot be changed during a TIME
BAKE or CLEAN cycle.
To Set the Clock
.,.. ;, :
Step 1: Touch the CLOCK pad.
The word “TIME” will flash in the
display.
Step 2: Press& hold or tap
INCREASE or DECREASE pad to
set the time of day. (Tap to change
time 1 minute a tap. Press& hold
to change time 10 minutes at a time.)
Example: Try setting the time for
3:00. Use a combination of presses
and taps to get familiar with the
control. Since this is a 12-hour
clock, there is no need to worry
about AM or PM.
If you accidentally go past 3:00,
simply press & hold or tap the
DECREASE pad until the time
shows in the display.
hwer Ou@e?
When power is restored after a
power
~utage, the display will flash
and time shown will be
incorrect—
for example, afier a 5-minute
power interruption the clock will
be 5 minutes slow.
Display flashes until clock is reset.
All other functions that were in
operation when the power went out
will have to be programmed again.
~mer
The timer does not control oven
operations. The maximum setting
on the timer is 9 hours and 55
minutes.
To Set The ~mer
q,p@
TIM ;,,::,;,... CLOCK
Step 1: Touch the TIMER pad. The
word “TIMER” will flash in the
display.
Step 2: Press& hold or tap
INCREASE or DECREASE pad to
set the amount of time on timer.
(Pressing & holding the pad changes
time in large amounts. Short taps
change time in smaller amounts.)
While setting the timer, the display
will show seconds until 60 seconds
is reached.
Then it will display minutes and
seconds until 60 minutes is reached.
Afier 60 minutes, it will display
hours (“HR” now appears in the
display) and minutes until the
maximum time of 9 hours and 55
minutes is reached.
The timer will start automatically
within a few saonds of releasing the
INCREASE or DECREASE pad.
To Reset ~mer
Touch TIMER pad and then press
& hold or tap INCREASE or
DECREASE pad until desired time
is reached.
To Cancel ~mer
Press & hold TIMER pad until the
word “TIMER” quits flashing in
the display (about 4 seconds).
Display
Programmed information can be
displayed at any time by touching
the pad of the operation you want to
see. For example, you can display
the current time of day while the
timer is counting down by touching
the CLOCK pad.
Display shows “door:’ The oven
door is in the locked position.
BAKE, BROIL and COOK TIME
cannot be set if the door is in the
locked position.
“F-” and a number flash in the
display. This is the function error
code.
If function error code appears
during the self-clean function,
check oven door latch—the latch
handle may have been moved, even
if only slightly, from the latched
position. Make sure handle is to the
right as far as it will go. Touch the
CLEAR/OFF pad. If function error
code does not clear, disconnect
power to the range and call for
service.
Tones
At the end of a programmed oven
function, a set of three beeps (the
end-of-cycle tone) will repeat every
6 seconds until you touch any
function pad. If you would like to
change the tone to a single set of 3
beeps that does not repeat, press &
hold the CLEAR/OFF pad for 12
seconds.
To return the end-of-cycle tone to a
repeating signal, press & hold the
CLEAR/OFF pad for 12 seconds.
9

sUrfaCe coo~~ see Surface Cooking Guide on pages ~-~.
Surface Cooting with
How to Set the Controh
Infinite Heat Controb
I
i
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 positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HI marks the highest setting; the
OFF
CooHng Guide
for Using Heat Settings
HI—Quick start for cooking;
brings water to a boil.
MEDI~ HI–Fast fry, pan broil;
maintains a fast boil on large
amounts of food.
MED—Saute and brown;
maintains a slow boil on large
amounts of food.
I
1
lowest setting is between the words
LO and OFF. In a quiet kitchen you
WA~—Cook after starting at HI;
Step 1
may hear slight “clicking” sounds
during cooking, indicating heat
Grasp control knob and push in...
settings selected are being
maintained.
Switching heats to higher settings
always shows a quicker change than
switching to lower settings.
Step 2
~rn either clockwise or counter-
clockwise to desired heat setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
cooks with little water in covered
pan.
LO-Steam rice, cereal; maintains
serving temperature of most foods.
N~E:
1. At HI, MEDIUM HI, never
leave food unattended.
Boilovers
cause smoking; greasy spillovers
may catch fire.
2. At WARM, LO, melt chocolate,
butter on small unit.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
10

Questions & Answem
Q. May I can foods and preserves
on my surface unit?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod” unit. Since
canning generates large amounts of
steam, be careful to avoid bums
from steam or heat. Canning should
only be done on surface units.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment,
like an orienhl wok,
on any surface
uniti?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my unik even though
I have the knobs on the right
setting?
A. Afier turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware tilt
when I place it on the surface unit?
A.
Because the surface unit is not
flat. Make sure that the “feet” on
your
Calrod” units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming
offl
A.
If you set your Calrod@ unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canni~ ~ps
Canning should be done on
surface units only.
Pots that extend beyond 1 inch of
cooking element’s trim ring 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 N~ USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
~ FOR FR~G OR BOIL~G
FOODS ~HER 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 surface units.
Observe Followi~ Win@
in Canni~
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. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
surface unit and take too long to
boil water.
~GHT mONG
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.
N~E: If your range is being
operated on low power (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
he~ing of large quantities
of water.
11

Surface CooHng Guide
Control SettiMs
~ cookware~ps
HI—Highest setting.
OFF
1. Use medium-or heavy-weight
MEDIUM HI–Setting halfway
LO
between HI and MED.
.
MED—Medium setting.
WA~—Setting halfway between
MED and LO.
WARM
U*
@
Q
HI
cookware. Aluminum cookware
\
conducts heat faster than other
.
\+\
metals. Cast iron and coated cast
iron cookware is slow to absorb
>
/
● ~ ~~DIUM
heat, but generally cooks evenly at
..
LO to MED settings. Steel Dans
LO—Lowest setting.
I
MED
,
may cook unevenly if not
combined with other metals.
Food
Cereal
Cornmeal,grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meak, hultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Parr-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausages;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to Start Cooking
HI. In covered pan bring water
to boil before adding cereal.
HI, Stir together water or milk,
cocoa ingredients. Bring just to
a boil.
HI. At first perk, switch heat to
WARM.
HI. Cover eggs with cool water.
Cover pan, cook until steaming
MEDIUM HI. Melt butter, add
eggs and cover skillet.
HI. Melt butter.
HI. In covered pan bring water
to a
boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring fruit
and water to boil.
HI. Melt fat, then add meat.
Switch to MEDIUM HI to
brown meat. Add water or other
liquid.
HI. Preheat skillet, then grease
lightly,
Setting to Complete
Cooking
WARM or LO, then add cereal,
Finish timing according to
package directions.
MED. to cook 1 or 2 minutes to
completely blend ingredients.
WARM to maintain gentle but
steady perk.
WARM. Cook
only 3 to 4 minutes
for soft cooked; 15 minutes for
hard cooked.
Continue cooking at MEDIUM HI
until whites are just set, about 3 to
5 more minutes.
WARM, then add
e~s. When
bottoms of eggs have just set,
carefully turn over
to cook other
side.
WARM, Carefully add eggs. Cook
uncovered about 5 minutes at
MEDIUM HI,
MED. Add egg mixture. Cook,
stirring to desired doneness.
WARM, Stir occasionally and
check for sticking.
WARM, Simmer until fork tender,
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as they
cook; use large
enougb saucepan
to prevent
boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
Percolate
8 to 10 minutes for
8
ctrDs. less for fewer cu~s.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue
to set slightly after
cooking. For omelets do not stir last
few minutes. When set, fold in half.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
froit has been presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor
could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours,
Pot Roast:
2% to 4 hours.
Parr frying is best for thin steaks
and chops, If rare is desired, pre-
heat skillet before adding meat.
12

2. To conserve the most cooking
3. Deep Fat Frying. Do not overfill
em
ConcaveBottomRoundedBottom
energy, pans should be flat on the kettle with fat that may spill over
bottom, have straight sides
md tight
Right
when adding food. Frosty foods
fitting lids. Match the size of the bubble vigorously. Watch foods
saucepan to the size of the surface frying at high temperatures and
unit. A pan that extends more than keep range and hood clean from
1 inch beyond the edge of the trim accumulated grease.
Wrong
ring traps heat whichcauses
discoloration ranging from blue to
dark gray on chrome trim rings.
Right
A NOT OVER 1“
Directions and Setting
to
Shrt Coakine
Setting to Complete
Cookine Cookware
HI. Melt fat. Switch to
MEDIUM HI to brown chicken. WARM. Cover skillet and cook until tender. Uncover last few
minutes.
For crisp dry chicken, cover only
after switching to WARM for 10
minutes. Uncover and cook,
turning occasionally 10 to 20
minutes.
A more attention-free method is to
start and cook at MED.
Fried Chicken Covered
Skillet
MEDIUM HI. Cook, turning over
as needed.
Pan fried bacon Uncovered
Skillet
HI. In cold skillet, arrange
bacon slices. Cook just until
starting to
sizzIe.
HI. Melt fat. Switch to MED to
brown slowly.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked
prk;
stewing beef; tongue;
etc.
Covered
Skillet WARM. Cover and conk until tender. Meat may be breaded or
marinated in sauce before frying,
HI.
Cmer meat with water and
cover pan or kettle. Cook until
steaming.
WARM. Cook until fork tender,
(Water should slowly boil.) For
very large loads, medium heat
may be needed.
Add salt or other seasoning before
cooking if meat has not been
smoked or otherwise cured.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Melting chocolate,
butter,
marsW-
Small
Uncovered
Saucepan.
Use small
surface unit.
Skillet or
Griddle
LO. Allow 10 to
B minutes to
melt through. Stir to smooth, When melting marshmallows, add
milk or
water.
Pancakes or
FrenchToast
MEDIUM HI. Heat skillet 8 to
10 minutes. Grease lightly. Cook 2 to 3 minutes per side. Thick batter takes slightly longer
time. Tum over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. In covered kettle, bring
safted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
MEDIUM HI. Cook uncovered
until tender. For large amounts, HI
may be needed to keep water at
rolling boil throughout entire
cooking time.
MEDIUM HI for foods cooking
10 minutes or less. MED for foods
over 10 minutes.
Use large enough kettle to prevent
boilover. Pasta doubles in size
when cooked,
HI. Heat until first jiggle is
heard.
Pressure Cooking
Pressure
Cooker or Cooker should
ji~le 2 to 3 times
per minute.
Canner
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan HI. Bring just to boil. WARM. To finish cooking. Stir frequently to prevent sticking.
Covered
Saucepan HI. Measure 1/2 to 1 inch water
in saucepan. Add salt and
prepared vegetable. In covered
saucepan bring to
boil.
HI. Measure water and salt as
above. Add frozen block of
vegetable. In covered saucepan
bring to boil.
HI. In skillet melt fat.
MED. Cook 1 pound 10 to 30 or
more minutes, depending on
tenderness of vegetable.
Uncovered pan requires more
water and longer
time.
WARM. Cook according to time
on package. Break up or stir as needed while
cooking.
Covered
Saucepan
Sauteed: Onions; ~n
peppers; mushrooms; Uncovered
Skillet MED. Add vegetable. Cook until
desired tenderness is reached. Turn over or stir vegetable as
necessary for even browning.
celery; etc.
Covered
Saucepan HI. Bring salted water to a boil.
LO. Cover and cook according
to time. Triple in volume after cooking.
Time at
LO. Rice: 1 cup rice and 2
cups water-25 minutes. Grits: 1
cup grits and 4 cups water—40
minutes.
Rice and Grits
13
—

Using Your Oven
Before Usi~ Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Electronic Controls so you
understand how to use them.
2. Check oven interior. Look at
the shelves. Take a practice run at
removing
andreplacingthem properly,
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Shelves
I 1 1 Ill
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 “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves from the
oven, pull them toward you, tilt
front end upward and pull them out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of
shelfi facing up and
toward rear of oven. Tilt up front
and push shelf toward back of oven
until it goes past “stop” on oven
wall. Then lower front of shelf
and push it all the way back.
Shelf Positions
The oven has four shelf supports—
A @ottom), B, C and D (top). Shelf
positions for cooking are suggested
on Baking and Roasting pages.
Oven Li@t
The light comes on automatically
when ~he oven door is opened. Use
the switch on control panel to turn
the light on and off when the door
is closed.
Cook@p Lamp
Use the switch on control panel to
turn light on and off.

Bati~ See Baking Guide on page 17.
Your oven temperature is controlled
very accurately using an electronic
control system. It is recommended
that you operate the range 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
Adjusting Oven Thermostat on
page Z.
How to Set Your
Range for Baking
Step 1: Position the shelf or shelves
in the oven. If cooking on two
shelves at the same time, place
shelves on alternate shelf supports
and stagger food on them.
Step 2: Close the oven door.
Step 3: Touch BAKE pad. ‘L-J’
appears in display and “BAKE”
flashes.
Step 4: Touch INCREASE pad.
“350°” appears in the display.
Step 5: Press& hold or tap
INCREASE or DECREASE
pad until desired temperature is
displayed. (Tap to change temperature
5 degrees a tap. Press& hold to
change temperature 25 degrees at
a time. )
The word “ON” and the changing
temperature will be displayed as
the oven heats up. When the oven
reaches the set temperature 5 short
beeps will sound.
To change oven temperature during
BAKE cycle, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Step 6: Touch CLEAR/OFF pad
when baking is finished and then
remove food from oven,
How to ~me Bake
The electronic 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. N~E: Before
beginning, make sure the oven
clock shows the correct time of day.
To set the clock, first touch the
CLOCK pad. “TIME” will flash
in the display. Press & hold or tip
INC~ASE or DEC~ASE pad
until correct time of day is
displayed. (Tap to change the
time 1 minute a tap. Press& hold
to change the time 10 minutes at
a time.)
How to Set Immediate
Stirt and Automatic Stop
Step 1: Position the shelf or shelves
in the oven. If cooking on two
shelves at the same time, place
shelves on alternate shelf supports
and stagger food on them.
Step 2: Close the oven door.
Step 4: Press& hold or tap
INCREASE pad until the desired
length of baking time appears in
th{
display. Maximum Cook Time is 11
hours, 50 minutes. (Tap to change
time on display 5 minutes a tap.
Press & hold to change the time 10
minutes at a time. )
Step 5: Touch BAKE pad. ‘~-~’
appears in display and “BAKE”
flashes.
o
BAKE
‘,
‘\
Step 6: Press& hold or tap
INCREASE or DECREASE
pad until desired temperature is
displayed. (Tap to change temperature
5 degrees a tap. Press& hold to
change temperature 25 degrees at
a time. )
The word “ON” and the rising
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature
5 short beeps will sound. Oven will
continue to cook for the programmed
amount of time, then shut off
automatically.
Step 7: Remove food from oven.
Remember, even though oven shuts
off automatically, foods continue
cooking after controls are off.
Step 3: Touch COOK TIME pad.
“O HR:OO” appears in the display
and “OVEN TIME” flashes.
15

Bati~(continu~,
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
In the following emmple, the
time of day is
2:00 and the time
you wish cooking to be completed
is 7:00. Ut’s say your r~ipe
suggests 3 hours baking time at
325°F.
Ste~ 1: Position the shelf or shelves
in
t~e oven. If cooking on two
shelves at the same time, stagger
the pans for best heat circulation.
Step 2: Close the oven door.
o
STOP
TIME
Step 3: Touch COOK TIME pad.
“O HR:OO” appears on display and
“OVEN TIME” flashes.
Step 4: Press& hold or tap
INCREASE pad until
“3:00”
appears in the display. (Tap to
change time on display 5 minutes
a tap. Press & hold to change
the
time 10 minutes at a time.)
Cook Time of 3 hours now appears
in display.
Step 5: Touch S~P TIME pad.
The control automatically sets Stop
Time by adding the Cook Time to
the time of day. In this example, the
time of day is
2:00 and the Cook
Time is 3 hours. Adding 3 hours
to the time of day equals
5:00.
“5:00” appears on display and
“S~P TIME” flashes.
Step 6: Since you want cooking to
be completed at 7:00, simply
change Stop Time from 5:00 to
7:00 by tapping or pressing &
holding INCREASE pad until
“7:00” appears in the display. By
changing the Stop Time to 7:00,
you automatically delay the time
cooking starts by 2 hours. In this
example, the oven is now set to turn
on at 4:00.
@q?p
;,
Step 7: Touch BAKE pad.
66
–-J’ appears in the display and
“BAKE” flashes.
Step 8: Touch INCREASE pad.
“350°” appears in the display.
Press & hold or tap DECREASE
pad until “325°” is displayed. (Tap
to change temperature 5 degrees
a tap. Press & hold to change
temperature 25 degrees at a time.)
Oven temperature of “325°”
appears in the display.
At
4:00, the oven will turn on
automatically. The word “ON” and
the changing oven temperature will
be displayed as the oven heats up.
Oven will continue to cook for the
programmed 3 hours and shut off
automatically at 7:00.
Step 9: Remove food from oven.
Remember, even though oven shuts
off automatically, foods continue
cooking after controls are off,
Note: The low temperature zone
of this range (between
150°F. and
200°F.) is available to keep hot
cooked foods warm. Food kept in
the oven longer than two hours at
these low temperatures may spoil.
When setting your oven for a delay
start, never let foods such as dairy
products, fish, meat, poultry, etc.
sit for more than 2 hours before
cooking starts. Room temperature
promotes the growth of harmful
bacteria. Be sure the oven light is
off because heat from the bulb
will
speed bacteria growth.
16

Bating Guide
1. Aluminum pans conduct heat
quic~y. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
Food
Bread
Biscuits (’A-in. thick)
Coffeecake
Combreadormuffirrs
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other
Besaerta
Baked apples
Custard
Puddings, Rice
and Custard
Pies
Frozen
Meringue
Onecmst
Wocrust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
25°F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
Container
Shiny Cookie Sheet
Shiny Metal Parr with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny
Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Parrs
Metal or Glass Loaf Parrs
Shiny Oblong or Muffirr Pans
Shiny Oblong or Muffin Pans
Ahrminum~be Pan
Metal Jelly
Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny
Metaf Muffin Parts
Metal or Glass Loaf or
~be Pan
Shiny Metal Parr with
satin-finish bottom
Shiny Metal Pars with
satin-finish bottom
Metal or Glass Loaf
Psrrs
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Parr
Glass Custard Cups or Casserole
(set
inpanofhot water)
Glass Custard Cups or
Casserole
Foil Panon Cookie Sheet
Spread
tocrustedges
Glass or Satin-firrish Metal
Glass or Satin-finish Metal
Glass or
Satin-firrish Metal
Set on Oven Shelf
Glass or Metal Parr
C,lass
Shelf
Wsition
B, C
B
B
B
B
B
B
A, B
B
B
A
B
A
A, B
B
A, B
B
B
B
B, C
B, C
B, C
B, C
B
B
B
A
B
A, B
B
B
B
B
B
Oven
Temperature
400”-475°
350°-4000
400”-450°
350°
400”-425°
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
3750-400°
325”-350°
325”-350°
350°-3750
275°-3000
350°-3750
350°-3750
350°
325”-350°
350°-4000
400°-4250
375”-400°
350”-400°
300”-350°
325°
400”-425°
325°-3500
400°-4250
400°-4250
4500
325°-4000
325” -375°
300°-3500
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check food
as little as possible to prevent
uneven heating and to save energy.
Time,
Minutes
E-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
24hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-U
30-60
30-m
50-90
45-m
15-25
40-60
40-60
12-E
60-90
30-60
30-75
Comments
Canned, refrigerated biscuitstake
2
to4minutes less time.
Preheat cast iron pan
forcrispcrust.
Decrease about 5 minutes for muffin
mix, or bake
at450°F. for25 minutes,
drenat 350°F. for 10to b minutes.
Dark metal
orglassgivedeepest
browning.
Fortbin rolls, ShelfB may be used.
For thin
rolls, ShelfB may be used.
Two-piece panisconvenient.
Line pan with waxed paper.
Paper liners produce moister crusts.
Use
300”F. and ShelfB for small or
individual cakes.
Barcookiesfrom mix usesametime.
Use ShelfC and increase temperature
25°F. to50”F. formorebrowning.
Reduce temp. to 300°F. for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Large pies use400°F. and increased
time.
ToquicMy brown meringue, use
400°F. for8 to 10mirrutes.
Custard fillings require lower
temperature, Iongertime.
Irrcreasetime forlargeramourrts
or sizes.
17

Roastiq
Roasting is cooking by dry heat.
Tender meat or poultry can be roasted
uncovered in your oven. Roasting
temperatures, which should be low
and steady, keep spattering to a
minimum. When roasting, it is not
necessary to sear, baste, cover or
add water to your meat.
Roasting is really a baking
procedure used for meats. Therefore,
oven controls are set for BAKE or
T~E BAKE. (You may hm a slight
clicking sound, indicating the oven
is working properly. ) Roasting is
easy; just follow these steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broder pan with ahnninum foti when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
I
.
J
Step 3: Touch BAKE pad. ‘~-:’
appears in display and “BAKE”
flashes.
Step 4: Touch INCREASE pad.
“350”F.” appears on the display.
18
Step 5: Press& hold or tap
INCREASE or DECREASE
pad until desired temperature is
displayed. (Tap to change
tempera~
5 degrees a tap. Press& hold to
change temperature 25 degrees at
a time.)
The word “ON” and the changing
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature a
tone will sound.
To change oven temperature during
BAKE cycle, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Step 6: Touch CLEAR/OFF pad
when baking is finished and
remove food from oven.
Step 7: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10°F.; to compensate for temperature
rise, if desired, remove the roast
from oven sooner (at 5° to
10°F.
less than temperature in the
Roasting Guide on page 19).
N~E: You may wish to TIME
BAKE, as described on pages 15
and 16, to turn oven on and off
automatically.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
For Frozen Roam
● Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing, but allow 10 to 25 minutes
additional time per pound (allow
10
minutes additional time per pound
for roasts under 5 pounds, more
time for larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A.
Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on page 19. For roasts over 8
lbs. cooked at 300°F. with reduced
time, check thermometer at
half-
hour intervals after half the cooking
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A.
Roasts are easier to slice if
allowed to cool 10 to 20 minutes
afier removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or
podtry?
A. It is rarely necessary to preheat
your oven. Preheat only for very
small roasts, which cook a short
length of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes.
Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A.
Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.

Roasting Guide
Roasting
1. Position oven shelf at B for 3. Remove fat and drippings as 5. Frozen roasts of beef, pork,
smaller roasts
(3 to 7 lbs.) and
necessarv. Baste as desired.
lamb. etc.. can be roasted without
,
at A for larger roasts. ‘
4. Standing time recommended
thawing, but allow 10 to 25 minutes
2. Place meat fat-side up, or poultry for roasts is 10 to 20 minutes. This additional time per pound (allow 10
breast-side up, on broiler pan or allows roasts to firm up and makes minutes additional time per pound
other shallow pan with trivet. Do them easier to carve. Internal for roasts under 5 pounds, more
not cover. Do not stuff poultry until temperature will rise about 5° to
time for larger roasts). Defrost
10°F.; to compensate for temperature poultry before roasting.
rise, if desir~d, remove the ~oast
from oven sooner (at 5° to 10°F.
less than temperature in the guide).
just before roasting. Us~ mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
Tvoe
Meat
Tender cuts; rib, high quality sirloin tip,
rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
Oven
Temperature
325°
325°
325°
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Approximate Roasting Time,
in Minutes per Pound
3 to
5-Ibs.
6 to 8-lbs.
24-30
18-22
30-35
22-25
35-45
28-33
21-25
20-23
25-30 24-28
30-35 28-33
35-45
30-40
35-45
30-40
10 minutes per pound (any weight)
Under 10-Ibs.
10 to B-lbs.
20-30
17-20
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
Poultry
Chicken or Duck 325”
Chicken pieces 350°
Turkey 325”
3 to 5-Ibs.
Over 5-lbs.
Well Done: 35-40 30-35
Well Done: 35-40
10 to B-lbs. Over K-lbs.
Well Done:
20-25 15-20
Internal
Temperature
‘F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-180”
170°-1800
125°-1300
170°
185°-1900
185°-1900
In tbigh:
185°-1900
19

Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desird, fat maybe trimmed,
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otierwise juices
may become hot enough to catch
fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide on
opposite page. If your range is
connected to 208 volts, you may
wish to use a higher shelf position,
preheat the broiler, or broil a little
longer.
Step 4: Leave door ajar a few
inches (except when broiling
chicken). The door stays open by
itself, yet proper temperature is
maintained in the oven.
Step 5: Touch BROIL pad. ‘~-~’
appears in display and “BROIL”
flashes.
Step 6: Select HI Broil (550°F.) by
tapping INCREASE pad twice.
Select LO Broil (450°F.) by tapping
INCREASE pad once.
To change from HI Broil to LO
Broil, tap DECREASE pad once.
20
Step 7: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 8: When Broiling is
completed touch CLEAR/OFF.
Serve food immediately, and leave
pan outside oven to cool during
meal
for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN
~ MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to the
broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Queqions & Answem
Q. Why should I leave the door
closed when broiling chicken?
A.
Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes.
Using the rack suspends
the meat 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.
Q. Should I salt the meat before
broiling?
A. No.
Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often with
butter.
Q. Why are my meafi not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my
broiler rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.