Hotpoint RGB524PR Installation guide

d4
Howtoget t. Ie Jestfrom
Icontents
IAnti-TipDevice 3,38 Preheating 14,15
ApplianceRegistration 2Roasting,RoastingGuide 16,17
ICareandCleaning 20–26 Shelves 13,23,25
ClockandTimer 8,9 ThermostatAdjustment 27
IConsumerServices 47 PowerOutage 10,12
Cooktop 21 ProblemSolver 44
IFeatures 6,7 SafetyInstructions 2–5
HootingUnderRange 29,30 Surface Cooking 10,11
IInstallationIns~ctions 28-43 BurnerGrates 21,25
Leveling 38 Burners 20,25
IMinorAdjustments 27 ControlSettings 10
ModelandSerialNumbers 2, 30 CookwareTips 11
Ioven 12,13 HameSize 11,44
AirAdjustment 27,35,37,42 LightingInstructions 10
IBaking,BakingGuide 14,15 Warranty BackCover
BroilerPanandRack 18,23,25
IBroiling,BroilingGuide 18,19 Installation 2%43
ControlSettings 12
IDoorRemoval 22
Light;BulbReplacement 12,23
OvenBottom 22 GE Answer Center”
OvenVents ~,~, ~3,21 800.626.2000
useandcare
&
mtiuatio
ofModels
RGB52&R
RGB52@R
RGB528ER
RGB~28GER
RGB52yGEP
RGB628G
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.—
It isintendedtohelpyouoperate
andmaintainyour newrange
properly.
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
wI*itedown themode~
andserialnumbers.
Dependingonyourrange,you’ll
findthemodelandserialnumbers
onalabelonthefrontoftherange,
behindthekickpanel,storage
drawerorbroilerdrawer.
Thesenumbersarealsoon the
ConsumerProductOwnership
RegistrationCardthatcame
withyourrange.Beforesending
in thiscard,pleasewritethese
numbershere:
Model Number
Serial Number
Use thesenumbersin any
correspondenceor servicecalls
concerningyourrange.
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
savetimeand money.
Beforeyou request
Servitee.e
Check the ProblemSolverinthis
book.It listscausesofminor
operatingproblemsthatYOU can
correct yourself.
If you need service...
Toobtainservice,seethe
ConsumerServicespagein the
backof thisbook.
Toobtainreplacementparts,
contactGE~otpoint Serviceand
PartsCenters.
We’reproudof ourserviceand
wantyoutobepleased.If forsome
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepsto followforfurtherhelp.
FIRST,contactthepeoplewho
servicedyourappliance.Explain
whyyouarenotpleased.In most
cases,thiswillsolvetheproblem.
NEXT,if youarestillnotpleased,
writeallthedetails-—including
yourphonenumber—to:
Manager,ConsumerRelations
Hotpoint
AppliancePark
Louisville,KY40225
FINALLY,if yourproblemis still
notresolved,write:
MajorApplianceConsumer
ActionPanel
20NorthWackerDrive
Chicago,IL60606
——
WANING: Mthe
informationinthk
manlual
isnotfollowed
exactly9 afireor explosion
may FeSuitcawing
propetiy damage,
persona!injwy or death.
—Donotstoreor use
gasolineor other
flammablevapors and
liqtids inthetieitity
ofthisor any other
appliance.
—mT To Do mYou
sm~~GAS
eDonott~ tolightany
appliance.
~Do nottouchany
,“:/
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1
lwiPoRTANT
SAFETY NOTICX
“~heCalifornia SafeDrinking
f}~aterand Toxic Enforcement
Act requires the Governorof
Californiato publishalistof
substancesknownto thestate
to causecancer,birthdefectsor
otherreproductiveharm,and
requiresbusinessesto warn
customersofpotentialexposure
to suchsubstances.
Gasappliancescancauseminor
exposureto four of these
substances,namelybenzene,
carbonmonoxide,formaldehyde
andsoot,causedprimarilyby the
incompletecombustionof natural
gasor LP fuels.Properlyadjusted
burners,indicatedby abluish
ratherthan ayellowflame,will
rninirnizeincompletecombustion.
Exposureto thesesubstancescan
beminimizedby ventingwith an
openwindowor usinga
\rentilationfan or hood.
grounded,three-prongoutletin
accordancewiththeNational
ElectricalCode.Do~lotusean
extensioncordwith
thisappliance.
aBe sure ail packing materials
are removed from the range
beforeoperatingit topreventfire
or smokedamageshouldthe
packingmaterialignite.
eLocate range out of Mtchen
traffic path and out of drafty
locationsto prevent pilo$
Outige (on mode~swith
Shnding pilok) and poor
air circulation.
*Besure your range is eorK’eetly
adjusted by aqualified Sertice
technician or installer for the
type of gas (natural or LP) that
is to be Msed,Yourrangecanbe
convertedforuse witheither
typeof gas. See~staliation
Instructions.
eAfter prolonged Useof a
rangeyhigh floor temperatures
may result and nlany floor
coverings will not tithsand
thi$ Mnd Of US~e Neverinstail
the rangeover vinyltile or
linoleumthatcannotwithstand
suchtypeof use.Neverinstallit
directlyover inte~iorkitchen
carpeting.
0CAUTION:ITEMSOF
INTEmsT To CHILDREN
SHOULDNOTBE STOWD
INCABINETSABOVEA
mNGE ORONTHE
BACKSPLASHOFA
mNGE4HmDREN
CLMBNG ONTHERANGE
To REACHITEMSCOULDBE
SERIOUSLY
mmED.
wAmING–Aniranges
cantip and
injurycould
result.To
prevent
accidental
tippingof
therange?
attachan
approved
Anti-Tip
deviceto the
wall.(SeeInstallation
Instructions.)Tocheckif the
deviceis installedand engaged
properly,carefullytip the range
forward.me Anti-Tipdevice
shouldengageandpreventthe
rangefrom tippingover.
If youpulltheIangeoutfrom the
wall for any reason,make swe
the Anti-Tipdeviceis engaged
when youpush the rangeback
againstthe wal!.
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$Foryoursafety9never use
yourapplianceforW’arlllingor
heatingtileroom.
aDonot usewater ongrease
fires. Neverpick up aflaming
pan.TLIi~offburner,then
sn~otherflamingpan by covering
pancompletelywithwell-fitting
lid,cookiesheetor tlattray.
Flaming greaseoutsideapan can
beput outby coveringwith
bakingsodaor,if available,a
muhi-purposedry chemicalor
foam-typefireextinguisher.
s~~ ~~~~~~~~fl~~~~~~~
materials in an oven,arange
storage draweror near
2Cooktop.
*Donotstoreor use
Co-mbustiblematerials5gasoline
or otherflammablevaporsand
Mqwidsin tilevicinityofthisor
anyotherappliance.
~Donotletcookinggrease or
other flammable materials
accumulatein or near
therange.
QV?hen Cooking porli9 follow
thedirectionsexactlyandalways
cookthe lneatto an internal
temperatureof at least 170°F.
Thisassu]esthat, in theremote
possibilitytha[tricl]in~~naybe
~]resentin the n~ea[,it wi[lbe
i(illedaIId[herncatwill be safe
to eat.
,/,
,,
snlokinganclgreasyspillovers
thatmaycatchon fire.
oAdjust top bur”nerflame Sixc
so it doesnot extend beyond the
edgeof the cooliware.Excessive
fla~neishazardous.
ouse Oniydry pot llolders—
moistor damppotho]derson hot
surfaces~nayresultinburnsfroin
steam.Do not letpotholders
comenearopenflameswhen
liftingcookware.Do not usea
towelor otherbulkyclothin
placeof apot holder.
*To minimize tile possibility
of burns~ignitionof flammable
materials,and spillage,turn
cookwarehandlestowardthe
sideor backof therangewithout
extendingover adjacentburners.
~Alwaysturn surfaceburner
to OFFbeforeremoving
Cool{ware.
ecarefully watchfoodsbeing
friedat ahighflanlesetting.
oNeverbloclithevents(air
openings)ofthe range.They
providethe air inletand outlet
that are necessaryfor the range
to operateproperlywith correct
combustion,Air openingsare
locatedat the rear of the cooktop,
at the top and bottomof the oven
dOOr,
:111~~t [hebottonlOfthe
@
“--
~Foodsforfrying Shoulflbeas “:,$“:
(Iryas possible.Frostonfrozen
foodsor ~moistureon freshfoods
cancausehotfat tobubbleup
andoversidesof pan.
ouse l&astpossibleamount of
fat for effectiveshallowor
deep-fatfrying.Fillingthe pan
toofullof fat can causespil]overs
whenfood is added.
@If aCombinationof oils or fah
will be used in frying?stir
togetherbeforeheatingor asfats
meltslowly.
~Alwaysheat fat slowly?and
watchas it heats.
QUse adeepfat thermometer
Wllelleverpossibleto prevent
overheatingfat beyondthe
smokingpoint.
~Useproper pan siz~Avoid
pansthat areunstableor easily
tipped.Selectcookwarehaving
flatbottomslargeenoughto
coverburnergrates.Toavoid
spillovers,makesurecookware
is largeenoughto containthe
foodproperly.Thiswillboth
savecleaningtime and prevent
hazardousaccumulationsof
food,sinceheavyspatteringor
spilloverslefton range can
ignite.Use panswith handles
that canbe easilygraspedand
remaincool.
.-.,.-... ..... . ..—-—-----------..—.-.-..--.——-
—— —-—..............-———— —... -——
----.”. . . . . --—--—- . .
..-”. .. ,. . ..—-. -=.l-. —--- . .. .

i,, Y!
*Donot!eaveplasticitenlson
tl~ecoolftop—theymaymelt if
lefttoo closeto the vent.
sDe ~lotleaveanyitemsonthe
cooktop.The hot air fromthe
ventmay igniteflammableitems
and willincreasepressurein
closedcontainers,whichmay
causethem to burst.
6Toavoidthepossibilityofa
burn, alwaysbecertainthat the
controlsforailburlle?rsare at
theOFFpositionand allgrates
are COOIbefore attempting to
renlove them.
ev/hen HalRingfoods are
under the heod~turn the fan
off. The fan?if operating9 may
spreadtheflames.
*If range islocatednear a
tvindowy
do not hang long
curtainsthat could blowover
the top burnersand createafire
hazard.
whenopeningthedoorofaklot
oven.Thehotair andsteam
that escapecancauseburnsto
hands,faceandeyes.
~Keepoven freefromgrease
buildup.
@Placeoven shelfindesired
positionwhileovenisCool.
oPullingoutshelftotheshelf-
stop isaconvenienceinlifting
heavyfoods,It isalso a
precaution againstburnsfrom
touchinghotsurfacesofthe
dOO~OrOV~~
WaIISe The IOW~St
position “R” is not designed
to slide.
oDon9tuse aiunlinumfoil
anywhere inthe oven exceptas
described in tilis boolf.Misuse
could resultin afire hazard or
damageto the range.
*wheKRbroiling9ifmeatis too
close totheflame?the fatmay
ignite.Trimexcessfattoprevent
excessiveflare-ups.
*Malie sure broiler pan is in
placecorrectlytoreducethe
possibilityof greasefires.
~If you should haveagrease
fireinthe broilerpan9 turn
off oven,aridkeepovendoor
or broilerdrawer(onmodelsso
equipped)closedto containfire
untilitburnsout.
cle~ning Your Range
~Clean only parts listed in this
Use and Care Book.
oKeep range clean and free
of accumtllations of grease or
Spilloversy which may ignite,
*Be careful when you clean the
cooktop because the area over
the pilot (on models so
equipped) willbe hot,
If You Need service
eRead 66The Problem so!v@r99
inthe
backofthisbool<e
eDon9tattelnptto repair or
.replaceallypart ofywdrrange
u~llessit isspecifically
~ecom~nendedi]~thisbook,.All
other servicingshould.be refe~~e~
to aqualifiedtechnician.
1,
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---—.-—...——.——
Feature Index (Notall modelshave all features. Appem~nceof featuresvaries.)
1Surface Burners,Drip Pans (on somemodels) andGrates
2Oven Lamp On/Off Switch(on somemodels)
3Clock and Timer(on somemodels)
See page
20,21,25,26
12
8,9
4,5, 13,21
4Oven Vent
5OvenControl
6SurfaceBurnerControls
7Cooktop
12
10
21
18,23,25
8Broiler Pan and Rack
9Oven Shelves(number of shelvesvaries) 13,23,25
1310 Oven Shelf SuppOrtS
4,21
11 Air Ventin Oven Door (located at top of Oven Door)
12 Broiler Drawer
13 Air Intake
23
4,21
14 Model and Serial Numbers (located on front frame of range,
behind Broiler Drawer) 2,30
22
3,38
15 RemovableOvenDoor
16 Anti-r~ipDevice(Locatedrightrearatbottom.SeeInstallationInstructions.)
17 OvenBottom 22
12,23
18 oven [ntcriorLight (on some models)
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.-

Foliow directions belowif your
rangehas the clockand timer
shownabove.
The electronicrange clock and
timer allow you to setthe timer
up to 9hoursand45minutes.You
havethechoiceofhavingthetimer
showthetimecountingdownor
thetimeofday.In eithercase,the
timerwillsignalattheendofthe
timerperiodto alertyouthatthe
timeis up.
Tosetthe clock
NOTE: When you firstplug in the
range or after apower failure,
the entire Clock/Timerdisplay
will light up. After several
seconds “12:00” will then
flash on the display.
1. Press the CLOCK pad. “12:00”
stopsflashingand “SETTIME”
flashesonthedisplay.
2. PressandholdtheUPor
DOWNpadandthetimeof day
willchange10minutesatatime.
Tochangethetimeby single
minutes,givethepadsshorttaps.
Forexa]]lple,to settheclockfor
3:15,pressandholdtheUP pad
until“3:10”appears,andthentap
theUPpad until“3:15” is
displayed.
3. PresstheCLOCKpadandthe
clockwillbe set.If youdo not
press the CLOCK pad, the clock
will automatically be set within
One miilute.
‘Fosetthe Timer
1.PresstheTIMERON/OFFpad.
“:00” appearson the displayand
“SET TIMER” flashes.
2. Use the UP and DOWN padsto
setthe timer.Shorttapson theUP
or DOWN pad changethe timer’s
settingoneminuteat atime.
Pressing and continuingto hold
the UP pad increasesthe setting
five minutesat atimeuntilone
hour (“1:00”) isdisplayed.After
one hour is displayed,pressingand
holdingthe UP pad increasesthe
setting 15minutesat atime. (Short
taps on the UP and DOWN pads
will always changethe settingby
1-minuteincrements.)The timer
can be setfor amaximumof 9
hours and 45 minutes.
3. To start the timer,press the
TIMER ON/OFF pad. If the
TIMER ON/OFP pad is
not pressed, the timer will
automatically startafter a
few seconds.
As the timer counts down, a
singlebeep will indicatewhen
one minute is left. After this beep,
the display will countdown in
seconds. When the timer reaches
“:00,” you will hear three sets of
three short beeps, and then asingle
beep every 10seconds for 10
minutes or until you press any
of the Clock/Timer pads.
When the timeris countingdown,
use theUP and DOWN pad to
changethe remainingtime,or
press theTIMER ON/OFF pad
to cancelthe timer function.The
timer functioncannotbe cancelled
until “SET TIMER” stops
flashingand “TIMER” appears
on the display.
ToDisplaythe Timeof
Day wMIe the Timer
Is operating
Pressingthe CLOCK pad while the
timer is operatingwill not interfere
with the timer’soperation;the
displaywill changeto show the
time of day,but the timer will
continueto count down and will
stillsignal when time is up. Simply
pressfie TIMERON/OF~pad
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~O~~OWdi~~CtiO~S below if yOU~
range has the clock and timer
ShOW~ above.
clock
To set the CIock,push in the knob
and turn it to the right. Let the
knob out when the clock hands
reach the correct time. Continue
turningthe knob to 0~.
Timer
The Timer has been combined with
therange clock. Use it to time all
your precise cooking operations.
You’llrecognize the Timer as the
pointer that is different in color
.== &an the clock hands.
@?*Y Minutesaremarkedup to30,and
hours are marked up to 4on the
center ring of the clock.
To set the Timer, turn the knob to
the left—without pushing in—until
the pointer reaches the number of
minutes or hours you want to time.
}4tthe end or the set time~a
buzzer s{)undsto tell you time
is up. Turn the knob—without
pushing in—until the pointer
reaches OFF and the buzzer stops.
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.—— —.-
The surfaceburnerson these
ranges have s~andingpilotsthat
must be lit initially.To lightthem:
1. Be suresurface burnercontrol
knobs are in the OFF position.
2. Remove the grates and lift the
cooktop up (see the Lift-Up
Cooktop section).
3. Locate the two pilotports and
light each of them with amatch.
Note: If the pilot is too high or
low, you can adjust it. See the
“Adjustthe Surface Burner Pilots
If Necessary” section of the
Installation Instructions.
4. Lower the cooktop. Yoursurface
burners are now ready for use.
5. Observe lightecIburners.
Compare the flames to pictures
in the Problem Solver. If any flame
is unsatisfactory, call for service.
Lighting Instructions for
Electric IgnitionModels
Surfaceburnerson theseranges
are lightedby electricignition,
endingthe need for standingpilots
with constantlyburningflames.
In easeof apolveroutige, youcan
lightthe pilotlessignitionsurface
burnerson yourrangewith amatch.
Hold alightedmatch to the burner,
then turn the knob to the LITE
position.Usee-me caution when
Iigbtingburnersin this manner.
Surface burnersin use when an
electricalDowerfailureoccurs will
continue;Ooperatenormally.
The electrodeofthe spark
igniteris exposed.When one
burneris turnedto LITE, allthe
burnersspark.Do not attempt
to disassembleorclean around
anyburnerwhileanotherburner
is on. An electricshockmay
result,whichcouldcauseyou
to knockoverhotcookware.
surfaceBurnercontrols
The knobs that turn the surface
burners on and off are located on
the control panel in front of the
burners.
The two knobs on the left control
the left front and left rear burners.
The two knobs on the right control
the right front and right rear
burners.
Eiectric IgnitionModels:
PUSIIthe control knob in and
turn it to LITE. Youwill hear a
littleclickingnoise—the sound
of the electric spark igniting
theburner.
Standing Pilot Modei:
Push controlknob in and turn it to
HI position.The burner should
lig~twithin afew seconds. e:
BeforeLig12tingaBurner
sIf drip pans are supplied with
your range, they should be used
at all times.
~Make sure both grates on one
side of the range are in place
before using either burner.
-!,---
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.:
. .. ..’ —-——.—-—.—-.----.--...—.......
After the burner ignites,turn the --:..
knob to adiustthe flame size.
.n
FIame willbe almost.horizontal **
‘.
4’
md till liftslightlya%vayfrom the ,
L
burner %Vhenthe burner is first
turned on. Ablowing or hissing
sound maybeheardfor30to60
;
seeon~.Thisnormalsoundis dueto
‘
improvedinjectionofgasandairinto
;
the burner.Putapan on the burner
,
before lighting it, or adjust the
:
.
.
flame to match pan size as soo~~as
~
it lights, andtheblowingor hissing
I
;
soundwillbemuchlessnoticeable.
\
GDo not operate aburner for an
extendedperiodoftimewithout
havingcookwareontl~egrate.The
finishonthegratemaychipwitho~]t
cookwaretoabsorbtl~eheat.

..—___________ —..—— .
The flamesizeon agas burner
shoulcimatch the cookware you
arc using.
FOR SAFE HANDLING OF
COOKWARENEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE.
.4ny flame larger than the bottom
of ~hecookwa~eis wasted and only
serves to heat the handle.
JVhen using aiuminum or
aluminunl-e~ad stainless steel
pots and pans, adjustthe flame so
thecircle it makes is about 1/2
inch smaller than the bottom of the
cookware.
JWhenboiling, use this same
flame size—1/2inch smaller than
the bottom of the cookware—no
matter what the cookware is made
of. Foods cookjust as quickly at
ii gentle boil as they do at a
furious, rolling boil. Ahigh boil
crcatcs steam and cooks away
moisture, ilavor and nutrition.
,~v(lidit except for the few
cooking processes that need
iivigorous boil.
-.,
;
.._._—..--————.—-——————-.........-........
Top”of”Rangecookware
Alumi~Iun}:Medium-weight
cookware isrecommendedbecause
it heatsquickly and evenly.Most
foodsbrown evenly in an
aluminumskillet.Mineralsin food
and water will stain but willnot
harm aluminum.Aquick scour
with asoap-filledsteel woolpad
after each use keeps aluminum
cookware lookingshinyand new.
Use saucepanswith tight-fitting
lids when cookingwith minimum
amountsof water.
Cast Iron: If heated slowly,
most skilletswillgive satisfactory
results.
Enamelware: Under some
conditions,the enamel of some
cookware may melt. Follow
cookware manufacturer’s
recommendations for cooking
methods.
Glass:There are two types of
glass cookware—those for oven
use only and those for top-of-range
cooking (saucepans, coffee and
teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be used
on gas ranges,
Stainless Steel: This metal alone
has poor heating properties and is
Llsuallycombined with copper,
aluminum or other metals for
improved heat distribution.
Combination metal skillets usually
work satisfactorily if they are used
with medium heat as the
manufacturer recommends.
wok cooking
(onmodelswithsealedburners)
r~
—
Werecommend thatyou use only [
flat-bottomedwok.They are
availableat yourlocalretail store.
Donot use woks that have suppo17
rings. Use of these types of woks,
with or withoutthe ring in place,
can be dangerous.Placing the ring
over the burner grate may cause
the burner to work improperly
resulting in carbon monoxide
levels above allowablecurrent
standards.This could be dangero~
to your health. Do not try to use
such woks without the ring. You
could be seriously burned if the
wok tipped over.
use ofstoveTopGrills
(onmodelswith sealedburners)
Do not use stove top grills on your
sealed gas burners. If you use the
stove top grill on the sealed gas
burner it will cause incomplete
combustion and can result ii~
exposure to carbon monoxide
levels above allowable current
standards. This can be hazardo~is
to YOUI’ health.
..—
I
1/
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..

—..
Lighting Instructions for
standing Blot ModeEs
These rangeshave standingoven
pilotsthat m~st be lit initially.
To light the oven pilot:
1.Be sure OVEN CONTROL
knob is in the 0~ position.
2. Openthebroilerdoorandremove
thebroilerpanandrack.Thiswill
makeiteasierforyoutoreachinside
thebroilercompfilent.
3. Find the oven pilot port at the
back of the broiler compartment.
The long tube, running from front
to back, is the oven burner,The
pilot port is at the back, about one
inch below the burner.
4. Using along matchor match
holder, reach in and light the
oven pilot.
To lightthe ovenburner:
Turn theOVEN CONTROLknob
to the desiredtemperature.The
burnershouldlightwithin 60
seconds.
Proper flame configuration:
While using theovenburner,
visuallycheck theburner flame in
the broilercompartment.If flame
does not burn as describedin the
Installationsectionof thisbook,
adjusttheflame followingthe
directionson thosepages.
Power fai~ure?An electrical
power failure willnot affect a
lighted standingovenpilot.
Lighting Instructions for
Electric Ignition Models
The oven and broil burner
on these ranges is lighted by
electric ignition.
Tolight the burner,turn the
OVENCONTROLknobto the
desiredtemperature.Theburner
shouldlightwithin30-90seconds.
Power outage
CAUTION:DONOTMAKE
ANYATTEMPTTO
OPERATETHEELECTRIC
IGNITIONOVENDURING
ANELECTRICALPOWER
FAILURE.Theovenorbroiler
(onmodelssoequipped)cannot
be litduringapowerfailure.
Gaswillnotflowunlessthe
glowbar is hot.
If theovenis in usewhena
powerfailureoccurs,theoven
burnershutsoffandcannotbe
re-lituntilpowerisrestored.
Youroven is controlledby an
OVEN CONTROL knob.
It will normallytake 30-90
secondsbefore the flame comes b:
on. After the ovenreachesthe
x
&s
selectedtemperature,theoven ..
—
-.
burner cycles-off completely,
then on with afull flame-to
maintainthe selectedtemperature.
oven Light ~
(onsomemodels)
The oven lightcomes on
automaticallywhen thedoor
is opened.On somemodelsthere ._
is amanual on/offswitchto the
left of the surfaceburnercontrols.
M
e:
‘e
. /.:.
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..”, . . ..-_ . — ...,, . . . .
-..4.
.,--T .. --..=--- -—- — —. .—.— ——..—.—..

.....7
.Theoven is ventedthroughduct
,3
-“~~$i==.openingsat therear of thecooktoP.
~t$&:~&3-
- - =7:==”=(SeeFeatures section.)Do not
-.. ,
,,;blockthese openingswhen
cookingin the oven—itis
importantthat the flow of hot air
fromthe oven and fresh air to the
ovenburners be unintempted.
E
-;
.
..
-
.
F-
‘The Vefitopeningsand nearby
surfacesmay become hotsDo not
touchthem.
@
Handlesofpotsand pans on
tileeooktop may become hot if
lefttoo close to the vent.
The oven has five shelf supports
for normalbaking and roasting—l
(bottom),B, C, Dand E(top).It
alsohas aspeciallow shelf
position(R) for roasting extra Iarg
items, such as alarge turkey.The
shelfis not designed to slideout a
thisposition.Shelfpositionsfor
cookingare suggestedon Baking
and Roasting pages.
Each shelfis designedwith stop-
locks so when placed correctly on
the shelfsupports,it will stop
before coming completelyout of
the oven and will nottilt when you
are removing food from it or
placing food on it.
When placing cookware on ashelf,
pull the shelfout to the “stop”
position. Place the cookware on
the shelf, then slidethe shelf back
into the oven. This will eliminate ovenMoisture
l~ote:Theventonyourmodelmay
differfrom that shown in the
aillustrationbut all models have
~‘-’ ventsat the rear of the cooktop.
As your oven heats up, the
temperature change of the air in
the oven may cause water
dropletsto form on the door
glass. These dropletsare
harmless and will evaporate as
the oven continuesto heat up.
reaching into the hot oven.
“Metal itemswill become very
hot if they are left on the Cooktop
and couldcause burns.
QDo not leave any items on the
eooktop. The hot air from the vent
may ignite flammable items and
~villincrease pressure in closed
containers, which may cause them
to burst.
To remove ashelffrom the oven,
pull the shelf toward you, tilt front
end upward and pull the shelf out.
To replace, place shelf on she!f
support with stop-locks (curved
,extension of shelf) 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.
...
,-
—

1.Positionthe shelfor shelvesin
the oven.If cookingo~~two shelves
at the sametime, staggerthe
cookwarefor bestheatcirculatiori.
Place food in oven on centerof
shelf.Allow at least 2inches
between edge of cookwareand
oven wailor adjacentcookware.
2. Close oven door.Turn OVEN
CONTROL knob to desired
temperature.
3. Check food for donenessat
minimum time on recipe. Cook
longer if necessary.T’umOVEN
CONTROL knob to OFF and
remove food.
Preheating
Preheating is very important when
baking foods such as biscuits,
cookies, cakes and other pastries.
Preheat the oven for at least 10
minutes. Preheating is not
necessary when roasting or for
long-~imecooking of whole meals.
Most baking is done on the (B)
shelf position,
When baking three or four items,
use two shelves positioned on the
(B &D) supporls.
B~akeangel food cakes on the (A)
shelf position.
~~o~lowatested recipe and
measure the ingredients carefully.
If you are using apackage mix,
follow label directions.
./;
--.“
mustopen thedoor,openit
partially---only3or 4inches-—-and
closeit as quicklyas possible.
~Do not disturbthe heatcirculation
in the oven withthe useof
aluminumfoil.If foilisused,place
asmall sheetof it, about 10by 12
inchesat the most, on alowershelf
severalinchesbelow thefood.Do
notplace foilon the ovenbottom.
Conlmon Baking Problems
and Possible solutions
PIES
Burningaround
edges
@Edges of crust too thin.
~Incorrect baking temperature.
Bottom crust soggy and unbaked
~Allow crust and/or fillingto cool
sufficientlybefore fillingpie shell.
~Filling may be too thin orjuicy.
~Filling allowed to standin pie
shell before baking. (Fillpie shells
and bake immediately.)
~Ingredients and proper measuring
afiect the quality of the crust. Use
atested recipe and good technique.
i~ake sure there are no tiny holes
or tears in abottom crust.
“Patching” apie crust could cause
soaking.
Pie filling runs over
*Top and bottom crust not sealed
together well.
~Edges of pie crust notbuilt up
high enough.
~Too much filling.
~Check size of pie plate.
Pastl”y is tough; Crust Ilot flaky
~Too mtlch handlingt
GFat too soft or cut in too fine.
Roll dough lightiy and handle as
little as possible.
~- !.l~~r~-p
L$. d.dd
~c~i{erises Iligllev QE2one side
~Butler sl]rcad unevenly in pan.
“01’’ellSl;~il’CS 11011~1’’~l.
L>
yi77LI-~3tdi3[lI)S LISed,
oShorteningtoosoftforproper . .
creaming.
~Toomuchliquid.
*--—
:---=..
COOKIES &BISCUITS =e-,
~....
..’:
‘
Doughy center; heavy crust on ,
;,,,
.7+-.
surface ;L
~..<.
:.
!%.-2.
,:. --
*Check temperature. [’ ‘-
.
.
..
*Check shelf position. T.
:_.,-
~-.::
‘.-
QCarefully follow baking ~,;.“
instructions as given in reliable i
:::
recipe or on convenience food 1).’
L,
J; , ,;.
package. [: ;,.,
‘
~Flat cookie sheets will give more j...
,,-
even baking results. Don’t ~.
‘L
,,
overcrowd foods on abaking
sheet. 1“
i,
~Convenience foods used beyond \-L-
their expiration date. \’
[
BrQFvIlingInore nQtiQea!31eon /-
Qmeside k
[
<-~, \
oOven d[?ornot closed proper!:y. ~~, ~
sCheck shelf position. ...”--I
.—-.—-..-—.”. -—... .—... -.—.. -.—.. -—-— .———————. -— .———-.— ..-. -—. .-. -.-.. -..—.. -”. -.—-.—-—... ”— -.-,, ---- —..- . . . . . . . ..-=..— ——-—.—..=. .——..—.— . . . . . I

..............._._... ...._____— ~v .
‘~~:~[~:~I*IJreheating isvery important 2. Aluminumpans conduc~heat
,.. 3. Dark or non-shinyfinishesand
--fy‘<j::;>’
when halii~lgfoods Sucilas quickly.For mostconventional glasscookwaregenerallyabsorb
,r=%%biscuits~cookies, cakes and other baking,light, shinyfinishesgive heat whichmay resultin dry,crisp
-~{~$$pastries. Preheat the ovan for at best resultsbecausethey help crusts.Reduceovenheat25”F.if
-=- least 10minutes.Preheatingis not prevent overbrowning.For best lightercrusts are desi~ed.Rapid
....
.._-.,
..-.!.,
-. necessarywhen roastingor for browningresuits,we recommend browningof’somefoodscan be
long-timecooking of whole meals. dullbottom surfacesfor cake pans achievedby preheatingcast iron
andpieplates. cookware,
——
Time,
MinutesFood
Bread
Biscuits(1/2 in. thick)
Coffeecake
Corn breador muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeastbrefld(2 loaves)
Plain rolls
Sweet rolls
shelf
Positions Oven T’cmDeratures Comments
Canned,refrigeratedbiscuits take2to 4
minutesless time.
ShinyCookieSheet c
B
B
B
B
B
B
B
B
B
400°-4750 15-20
15-30
20-40
45-55
20-30
45-60
45-60
30-60
10-25
20-30
350°-4000
ShinyMetal Pan with
satin-finishbottom
Cast Iron or Glass Pan
Shiny Metal Pan wi”fi
satin-finishbottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
400”-450°
350° Preheatcast iron panfor crispcrust.
Decreaseabout5minutesfor muffinmix
or bakeat 450”F.for 25 minutes,then at
350”F.for 10to 15minutes.
Dark metal or glass givesdeepest
browning.
400°-4250
375°
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblongor Muffin Pans
350°-3750
375°-4250
375°-4250
350°-3750
Shiny Oblon~or Muffin Pans
Cakes
(without shor-tcning)
Angel f~od
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two-piecepan is convenient.
Line pan with wax paper.
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
A, B
B
A, B
B
B
325°-3500
350°-3750
275°-3000
45-65
20-25
Z-4hrs.
20-35
40-60
Metal or Ceramic Pan
ShinyMetal Muffin Pans
Metalor Glass Loaf or Tube Pan Paper liners produce moistercrusts.
Use 300”F.and Shelf Bfor small or
individualcakes.
If baking four layers, use Shelves B
and D.
350°-375’
ShinyMetal Pan with
~satin-iir~ishbottom 350”
Loaf Metal or Glass Loaf Pans
Cool{ies
Brownies
Drop B, C
B, C
B, C
B, C
325°-3500
350°-4000 25-35
10-20
6-12
7-12
Bar cookiesfrom mix use same time,
Use Shelf Cand increase temperature 25°
to 50°F.for more browning.
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet 400°-4250
375°-4000
Glass or Metal Pans
CililSSCustard Cups or Casserole
(sc[ in pan of hot water)
Glass Custard Cups or Casserole
FoiIPan on Cookie Sheet
Sprctid to crust cd~es
Glass or Satin-finish Metal
Glass (JrSatin-finish Metill
Glass or Siltin-finish Metal Pan
—.
Sc[onovenShelf
Gl:lss or h~~tiil
GlilSS P;lll
———
A, B, C
B
B
350°-4000
3000-3500” 30-60
30-60
50-90
40-70
15-25
40-60
40-60
10-16
Reduce temperature to 300”F.for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
325°
Puddings. rice
and custard
E’ii!s
I:roz,l”11
Meringue
B
B
B
B
B
400°-4250
q~50-3500 Large pies use 400”F.and increased time.
To quickly brown meringue, use 400°F.
for 9to 11minutes.
Custard fillings require lower temperature
and longer time.
400°-4250
400°-4250
450°
60-90
30-60
30-75
Increase time for large amount or size.
..-
.-..
-\I
.....
-1
[.
..
-..n.
-—...,.-. .-- ... . ...... .

Roastingiscookingby dry heat.
Tendermeator poultrycan be
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe low and steady,keep
spatteringto aminimum.When
roasting,it is not necessary to
sear,baste,coveror add water to
your meat.
The ovenhas aspecial low shelf
(R) positionjust above the oven
bottom. Use it when extra cooking
space is needed,for example,
when roastingalarge turkey.The
shelf is notdesigned to slideout
at this position.
Roasting is easy;just follow
these steps:
Step 1: Position oven shelf at (B)
position for small size roast
(3 to 5lbs.) and at (R) position
for larger roasts.
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roa~ting-rackin a
shallow pan. The melting fat will
baste the rnrat.Select apan as
c~f]seto the size of meat as
p{~ssiblc.(Brtliler pan with rack
is agood pan for this.)
;: ----
;--3
_~~,’
-- .——.———-—— —,--—-,........ ....... .-..—-.-..—
step3: TurnOVEN CONTROL
lcnobto desiredtemperature.
Check the RoastingGuide for
temperaturesand approximate
cookingtimes.
Step 4: Most meatscontinueto
cook slightlywhile standingafter
beingremoved from the oven.
Recommendedstandingtime for
roastsis 10to 20 minutes.This
allowsroasts to firm up and makes
them easier to carve, Internal
temperaturewill rise about 5° to
10°F.If you wish to compensate
for temperaturerise,remove the
roast from the oven when its
internaltemperatureis 5° to 10°F.
less than temperature shown in the
Roasting Guide.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
Frozen Roasts
*Frozenroastsofbeef, pork,
lamb,etc., can be startedwithout
thawing,but allow 15to 25
minutesper poundadditionaltime .-
(15 minutesperpound forroasts ..—-
under 5pounds,more time for .“=.+.
—-..,-.
largerroasts).
—
—.
~Thawmostfrozen poult~ before
roasting to ensureeven doneness.
Some commercialfrozen poultry
can be cooked successfullywithout
thawing.Followdirectionsgiven
on packagelabel.
Dual shelfcooking
Thisallowsmore than one food
to be cooked at the same time. For
example: While roasting a20-lb.
turkey on shelf positionR, a
second shelf (if so equipped)may
be added on positionDso that
scallopedpotatoescan be cooked
atthesametime.Calculatethe
totalcookingtimeto enableboth
dishesto completecookingatthe
sametime.Allow15-20minutes
ofadditionalcooktimeforthe
potatoes.

Meat I
Beef,Tendercuts:rib,highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorloin*
Porkloin,riborshoulder*
Ham,precooked
‘%Forbonelessrolledroastsover6
inchesthick,add5to 10minutes
perpoundtotimesgivenabove.
325°
325°
325°
325°
325°
Poultry
ChickenorDuck
Chickenpieces
Turkey
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
We]lDone:
ToWarm:
WellDone:
WellDone:
WellDone:
‘-m
Approximate~O~Sti~~Time
in Bfinutesper Pound
3to5Ibs. 6to 8lbs.
24-35 18-25
35-39 25-31
39-45 31-33
21.25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
18-23minutesperpound(any
weight)
140°-150°
150°-1600
170°-1850
130°-140°
150°-1600
170°-185°
170°-1800
170°-1800
115°-1250
3to 5Ibs. over 5lbs.
35-40 30-35
35-40
10to 15lbs. over 15lbs.
16-22 12-19
185°-1900
185°-1900
In thigh:
185°-1900
.-. —————...—.....-------------.-.-—---.-———-——-——-———-———-———-———---..——
—---,..— ..—...——. —...

...—..—.—... —.——. —.-—..——.——
Broilingiscookingfoodby direct
heat fromabove the food.Your
range hasacompartinentbelow
the oven for broiling.Aspecially
designedbroilerpan andrack allows
drippingfatto drainawayfrom the
foodsand be kept away from the
high heat of the gas flame.
Both the oven and broiler
Compartinent doors should be
Closedduring broiling.
Youcan change the distanceof
food from the heat sourceby
positioningthe broilerpan and
rack on one of three shelfpositions
in the broilercompartment-A
(bottomof broiler compartment),
B(middle)and C(top).
Ho$v to Broil
1. Preheating the broileris not
necessary and can producepoor
results.
2. If meat has fat or gristlenear the
edge, cut vertical slashesthrough it
about 2inches apart, but don’tcut
into meat. Werecom~mendthat you
trim fat to prevent excessive
smoking, leaving alayer about 1/8
inch thick.
3. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven or
broiling compartment. P1acingfood
closer tc flame increasesexterior
browningof food,butalsoincreases
spatteringand thepossibi]ity of Fats
and meat-juicesigniting.
40Close the broiler door.
5. Turn OVEN CONTROL knob
t[?BROIL, FlOTE: Chicken and
ham are broiled at alower setting
in order to cook through wid~ou{
overbrowning.
6. Turn most foodsonce during
cooking(theexceptionis thin
filletsof fish; oilone side,place
that sidedown on broiler rack and
cook withoutturninguntil done).
Timefoods for aboutone-halfthe
total cookingtime,turn food, then
continueto cookto preferred
doneness.
~. Turn OVEN CONTROL knob
to OFF.Remove broilerpan from
oven and serve food immediately.
Leave pan outsidethe oven to cool.
use ofAlutinum Foil
Youcan use aluminumfoil to line
your broiler pan and broi~errack.
However, you mustmold the foil
tightly {othe rack and cut slits in it
just like the rack.
Without the sli~s.the foil will
prevent rat and nleatjuices from
draining lo the broiler pan. The
juices coLildbcco]nehot enough to
catch Onfire. ]f J’OL1C]Onot CLltthe
slits, you are frying, not broiling.
ausetongstoturnmleatover—
pierced meatlosesjuices.
sSteaks andchops shouldbe at
least 1inchthickfor bestbroiling
results.Pan broilthinnerones.
Questions &Answers
Q. when broiling, is it necessak”y
to alwaysuse arack in the pan?
A. Yes.Usingthe rack suspends
the meat overthe pan. As the meat
cooks, thejuices fall into the pan,
thuskeeping meat drier.Juices are
protected by the rack and stay
cooler,thus preventingexcessive
spatter and smoking.
Q. Should.1salt the meat before
broi~ing?
A.No. Saltdrawsout thejuices and
allowsthem to evaporate.Always
saltafter cooking.Turn meat with
tongs;piercingmeatwith afork -.-
alsoallowsjuices to escape.When ~-.
broilingpoultryor fish,brush each ==-
sideoften with butter.
SIlould?
A. Check to see if yoL~are using the :
recommended shelf position.Broil
:-
for longest period of time indicated
:-
in the BroilingGuide, TLI~II food
,.
:.
only once during broiling. i
t
~
t
[
i
I
,.---..
(
‘)
./J
~—.

,., ......——
j.— .-—
1t,
IB3Arrange in singlelayer.
4-5 Space evenly.Upto 9patties take
about sametime.
GrouE?dBeef 1lb. (4 patties) IA10-11
1/~to ~/~in. thick
Beef Steaks
Rare
34ediunl
We]] Done
Steaks less than 1inch thick cook
through before browning. Pan frying
is recommended,
1in. thick
(1 to lx lbs.) B B
A
9
12
13
7
5-6
8-9
Rare
Nfedium
Well Done
1in. thick
(~ to ~~ lbS.) B, C
B
A
10
12-15
25
6-7
10-12
16-18
Slash fat.
Chicken (450°) IAI30-35 25-30 Reduce times about5to 10mi!lutes
per side for cut-upchicken. Brush
each side with melted butter.Broil
skin-side-downfirst.
I
(2 to 2Xlbs.),
split lengthwise I
Bakery Products
Bread (Toast) or
Toaster Pastries 1/2-1Space evenly,Place English muffins
cut-side-up and brushwith butter
if desired.
2to 4slices c~_3
Ipkg. (2)
English Muffins
Lobster Tails
2, split
Do not Cut through back of shell and spread
turn over. open. Brush with melted butter
before broiling and after half of time.
~[oq
(6 to 8oz. each)
I11
Fish 1-lb. fillets B, C5 5 Handle and turn very carefully. Brush
with lemon butter before broiling and
during broiling if desired, Preheat
broiler to increase browning.
.-. 1/4to 1/2in. thick
--’
8Increase 5to 10minutes per side
for inch thick or home cured.
;*=+ Ham Siices(450°)
‘Q 1in. thick
..= Precooked l-~
Pork Chops
Well Done 2(1/2 in. thick)
2(1in. thick).
about 1lb.
4-5 Slashfat.
9-12
4-7 Slash fat.
10
4-6
1~-14
1-2 If desired, split sausages in half
lengthwise; cut into 5-to 6-inch
pieces.
B8
B10
B10
B17
2(1in.),
1()1012 oz.
2(lx in.j,
abo[]t 1lb.
.-
IiI.{
...
—..—r...— --.,.—A-. —,, --- - ..-

Propercare and cleaningare
importantso yourrange}l~iilgive
I;OLIefiicientand satisfactory
d
service.Followthesedirections
carefullyincaringfor itto help
assuresafeandpropermaintenance.
The burner assemblies should be
washed i-egularlyand, of course,
after spillovers.
Turn all controls OFF before
removing burner pa~tsand
drip pans (if so equipped).
IThe electrodeof the spark
igniteris exposed.When one
burner is turned to LITE, all the
burners spark Do not attempt
to disassembleor clean around
any burner while anotherburner
is on. An electric shockmay
result, which could causeyc?LI”
to knock over hot cookware.
.— I
“~heburner grates, ca13s, [~LImer
_—-.-...— -.—..-...... . ..
—..— .—
cl\urFIoF4: D(1T40T
OPERATE TEIEBURNER
wlrrHouT ALL BURNER
PARTSAND DRIP PANS(IF
SO EQUIPPED) IN PLACE.
Bllrner caps
(onmodelswithsealedburners)
Washburnercaps in hot, soapy
water and rinse with clean water.
Dry themwith acloth—don’t
reassemble them wet. When
replacing burner caps,be sure
they’re properly in position
over the burners.
Range Bllrner Heads
(onmodelswith sealedburners)
The holes in the burnersof your
range must be kept clean at all
times for proper ignitionand an
even, unhampered flame.
You should clean the burner heads
routinely,especially after bad
spillovers, which could clog these
holes. Burner heads lift right OUL
for cleaning.
Removethe burnergrateand
burner cap. Then lifttheburner
head straightup.
To removeburned-onfood,soak
the burnerhead in asolutionof
mild liquiddetergentand water.
Soak the burner heaclfor 20to 30
nlinu~es.If the food doesn’trinse
off completely,scrub it with soap
and water and abrushor plastic
pad. Do not use steelwool or
abrasivecleaners becausethey
wi]]clog t]]eburner openingsand
scraich ~heburners. If the holes
become clogged, clean them with
atoothpick.
Before putting the bLlrnerhead
i~ack,shake out excess wa~erand
dr~~it thorougl~lyb)J setting it in a
VVI~lrlllOT1,TC~li.{}r30 tninutes. Then
pli~(.:i~i{i-}i]~:l<i~~ihc range, Inaking
...-——....... . . . ... .——....-.—....—...-..-...-.--—.——
~
Theelectrodeofthespark
igniter(onmodelswithelectric
ignition) is exposed.Whenone
burneristurnedto LITE,allthe
burnersspark.Donotattemptto
disassembleorcleanaround
anyburnerwhileanotherburner
ison.Anelectricshockmay
result,whichcouldcauseyouto
knockoverhotcookware.
The holes in the burners of your .+. ;-
range must be kept clean at all ;,;- -::---
times for proper ignition and an ‘-- :~
even, unhampered flame. .
Q,”.
_—.
~=-~!.=,
Youshould clean the burners L*$y;:
=--*-XT.=
::
routinely,especially after bad
..—
spillovers,which could clog these
holes. Burners lift out for cleaning. ‘
To remove burned-on food, soak
the burner in asolution of mild .—
liquid detergent and water. Soak ~‘
the burner for 20 to 30 minutes. If ?. -
the food doesn’trinse off
~:::
completely, scrub it with soap and
~i’~
water and abrush or plastic pad. 1-
Do not }~sesteel wool or abrasive 1“
~<
cleaners because they will clog the
[,:’
burner openings and scratch the :!
burners+If the holes become 1
‘
..
.,
,
_
clogged, clean them with .,
;.
atoothpick. \
r.
Before putting the bu~nerback,
shake out excess water and l!~en
~-”
dry it thoroughly by setting it in a~
warm oven for 30 min~ltes.Then [
p]:~ceit back in the ra~~ge,maki~~~
~;
sure it is properly seated and level. -~.. !
[}{
1:
{, /[
‘..- ._,- ,
-’
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