Hotpoint RGB746GEN Installation guide

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Anti-Tip Device 3,6,36 Roasting,RoastingGuide 15, 16
Appliance Registration 2Self-CleaningInstructions ~S~ andCare
19-21
Care and C1eaning 19-25 Shelves 11, 15, 19,25 &mtiuation
Clock and Timer 9ThermostatAdjustment 24
Consumer Services 39 Problem Solver 27,28 of Model
Features 6,7 Safety Instructions 2-5
RGB746GEN
Flooring Under Range 30,31 Surface Cooking 10
InstallationInstructions 29-38 Burner Grates 22, 25
Leveling 36 Burners 22,25
Model and Serial Numbers 2,6,31 Control Settings 10
Power Outage? 9Cookware Tips 10
Set the C1ock 9Flame Size 10,27
Set the Timer 9Lighting Instructions 10
oven 11 Warranty Back Cover
Air Adjustment 26
Baking, Baking Guide 12-14
Broiler Pan and Rack 17,23,25
Broiling, Broiling Guide 17, 18
Control Settings 8,9 Installation 29-38
Door Removal 23
1Light; Bulb Replacement 11,24
Oven Bottom Removal ~6, 35
IOven Vents 4,5, 11,23 GE Answer Center”
Preheating 14 800.626.2000

.-,It is intendedto help youoperale
..: and maintainyour new range
properly. .,,
I<eepit handy for answersto your
questions.
If you don’tunderstand something
or need more help, write (include
your phonenumber):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY 40225
writedownthe mode]
and serialnumbers.
You’llfind them on alabel located
eitl~eron the front frame when you
open the oven door or on the front
frame behind the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, piease write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
IfyotB received
adamagedrange..,
Immediately contact the dealer (or
l>ui]der)that sold you the range.
If youneed Service.e.
To obtain service,see the
ConsumerServicespage in the
back of (hisbook.
To obtainreplacementparts,
contactGE~otpoint Appliance
Parts Marts or FactoryService
Centers.
We’reproud of our serviceand
want you to be pleased.If for some
reason you are nothappy withthe
serviceyou receive,here are three
stepsto follow for further help.
FIRST, contactthepeople who
serviced your appliance.Explain
why you are not pleased,In most
cases, this will solvethe problem.
NEXT, if you are stillnot pleased,
write all the details—including
your phone number—to:
Manager, ConsumerRelations
Hotpoint
Appliance Park
Louisville, Kentucky 40225
FINALLY,if yourproblem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North WackerDrive
Chicago, Illinois60606
20
30
4a
FORYOURSAFETY ~
WARNING

IMPQRFANT
SAFETY NOTICE
The California Safe Drinking
Watel and Toxic Enforcement
Act requires the Governor of
California to p~~b~ishalist of
substances known to the state to
cause cancer, birth defects or
other reproductive harm, and
requires businesses to warn
customers of potential exposure
to such substances.
Gas appliances can cause minor
exposure to four of these
substances, namely benzene,
carbon monoxide, ‘formaldehyde
and soot, caused primarily by
the incomplete combustion of
natural gas or LF’fuels. Properly
adjusted burners, indicated by a
bluish rather than ayellow
flame, will minimize incomp~ete
combustion. Exposure to these
substances can be minimized by
venting with all open window or
using aventilation fan or hood.
grounded, three-prong outlet in
accordance wi~hthe Natio~~al
Electrical Code. Do not use
an extension cord with
this appliance.
@Be sure all packing materials
are removed from the range
before operating it to prevent
fire or smoke damage should
the packing material ignite.
oLocate range out of kitchen
tra~~e path and out of drafty
locationsto prevent poor air
Circulation.
~Besureyourrangeiscorrectly
adjusted by aqualifiedservice
technician or instaIierfor the
type of gas (natural or LP)
that is to be used. Your range
can be converted for use with
either type of gas. See
Installation Instructions.
eAfter prolonged use of a
range~ high floor temperatures
may result and many floor
coverings w~ll not withstand
this kind of UseeNever install
the range over vinyl tile or
Iinoleurn that cannot withstand
such type of’use. Never install it
directly over interior kitchen
carpeting.
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INTERESTTo CHIKJDREN
SHOULDNOTBE STORED
IN CABINETSABOVEA.
RANGE(JR ONT14E
BACILSPLASHOF A
RANGE—cEmDREN
CLIMBING ON THE RANGE
TO REACH ITENISCOULD
BE SERIOUSLYINJUWD.
Can tip and
injury Could
result. To
prevent
accidental
tipping of
the range9
attach the
supplied
Anti-Tip
device to
the wall. (See Installation
Instructions.) To check if the
device is installed and engaged
properly, carefully tip the range
forward. The Anti-Tip device
should engage abracket on the
back wall of the range that will
prevent it from tipping over.
If you pull the range out from
the wall for any reason, make
sure the Anti-Tip device is
engaged with the bracket when
you push the range back agai~~st
the wall.

“Neverwearloosefittiilgor
llang~ng
garmentswhileIlsing
the .app[iance. Be careful when
reaching for items stored in
cabinets over the cooktop.
Flammable material could be
ignited if brought in contact
with flame or hot oven surfaces
and may cause severe bums.
eFor yotnr safety? never use
your appliance for warming
or heating the H*oom.
~Do not use water on grease
fires. Never pick up aflaming
pan. Turn off burner, then
smother flaming pan by
covering pan completely with
well-fitting lid, cookie sheet or
flat [ray. Flaming grease outside
apa~ican be put out by
covering with baking soda or, if
available, amulti-purpose dry
chemical or foam-type fire
extinguisher.
oDo Hot store flammable
materials in an oven or near
‘theCooktop.
“Do not store or use
Colmbustib]ematerials9
gasoiine or Otherflammable
vapors and Iiquidsin the
vicinityofthis or any other
appliance.
eDo not jet cooking grease or
other fla~llmablelllaterials
aeculllulate in or near tile
YaBlgeo
ewhe~l Cling ]Iorl{,follow
[he directions exactly ancl
ttiwayscook the nle;~ito an
internal temperature of at least
170°F.This assures lhat, in the
renloie p(Jssi~3i1i1ythat trichina
nlay [?eprescllt in the meat, it
will Iockilled a~}dthe meai will
bc Salk {()Cal.
surface(;ool{ing
QAlwaysuse the I.ITE
positionwhen ignitingtop
burnersand make sure the
burnershave ignited.
eNever leave surface burners
unattended at highflame
settings.Boilovercauses
smokingand greasy spillovers
that may catch on fire.
oAdjusttop burner Ralnesize
soit doesnot extendbeyond
the edgeofthe cookware.
Excessive flame is hazardous.
“use only dry pot holders—
moist or damp pot holders on
hot surfaces may result in bums
from steam. Do not let pot
holders come near open flames
when lifting cookware.Do not
use atowel or otherbulky cloth
in place of apot holder.
~To minimizethe possibility
of burns, ignition of flammable
materials, and spillage, tum
cookware handles toward the
side or back of the range
without extending over adjacent
burners.
QAlways turn surface burner
to OFF before removing
Cool<ware.
“carefully watch foods being
fried at ahigh flameSettiIIge
~Neverblockthe vents (air
openings)ofthe range. They
provide the air inlet and outlet
that are necessary for the range
to operate properly with correct
combustion. Air openings are
locatedat the rear of the cooktop,
ai the top and bottom of the
oven cloorand under the storage
drawer.
eDonotuseawokonthe
cookingsurfaceiftilewokhas
around metalringthat is
piaced overthe burner grate
to support the wok. This ring
acts as aheat trap, which may
~
damage the burner grate and
;
k
burnerhead. Also, it may cause
‘
the burner to work improperly.
This may cause acarbon
monoxidelevel above that
allowed by cu~~entstandards,
resulting in ahealth hazard.
~Foods for frying shou~dbe
as dry as possible.Frost 013
frozen foods or moisture 011
fresh foods can cause hot fat to
bubble up and over sides of pan.
~Use least possible amount of
fat for effective shallow or
deep-fat frying. Pilling the pan
too full of fat can cause
spillovers when food is added.
~If acombination of oils or
fats wiii be used in f~.ying, stir ,g~a.
o
.i~.;<$~
together before heating or as -..
:*g2*
watch as it heats.
~Use adeep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
~use proper pan size—Avoid
pans that are unstable oreasily
tippecl.Select cookware havi~lg
flat bottoms large enough to
properly contain food and.avoid
boilovers and spillovers and
large enough to cover burner
grate. This will both save
cleaning time and prevent
hazardous acct~mulationsof
food, since heavy spattering or
spillovers left 0]2range can
ignite. Use pa~3swith handles
that can be easily grasped a~~d
remain cool.
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,*% of-range cooking. hot Oven. The hot air and
QDonotleave plasticitemson
the eooktop—they may melt if
left too close to the vent.
0Do not leave any items on
the cooktop. The hot air from
the vent may ignite flammable
iterns aricl.will increase pressure
in closed containers, which may
cause them to burst.
eTo avoid the possibility of a
burn, always be Certain that
the controls for all burners
are at the OFF position and
al~grates are coo] before
attelnpting to remove them.
oWhen flaming foods are
under the hood9turn the fan
OffqThe fa119if Operatingymay
spread the flamese
QIf range is Iocatednear a
window9CIOnot hang long
curtains that could blow over
tl]e top burflcrs and create afire
hazard.
oIf yo~lSlllei] gas, turn off the
gas io tile range arid call a
q~l:]lified service techilician.
Never t~sean open flame to
ioctl[e aleak.
steam that escapeCan Cause
burns tohands, face and eyes.
ePlaceoven shelves indesired
position whileoven is Coole
ePuIiingoutshelftothe sheif-
Stop is aconvenience inIifting
heavy foods. It isalso a
precautionagainst burns from
tauching hot surfacesof the
door or oven walls.
eDon’theat unopenedfood
containers inthe oven.
Pressure Couldbuildup and
the containerCouidburst,
causingan i~ljury.
sDon’tuse aluminum foil
anywhere in the oven except
as described in this book.
Nfisusecould result in afire
hazard or damage to the range.
owhen using cookingor
roasting bags in oven9follow
the manufacturer’s directions.
@useonlyglassCookwarethat
is reeomlnended for use in gas
ovens.
eAIways remove broiler pa~l
fromoven as soon as you
finis~~broiling.Grease left in
the pan can catch fire if oven is
used without removing the
grease from the broiler pan.
ewhen broiiingy if meat is too
close to the flame~the fat may
~g~~~eo ~riln excess fat to
prevent excessive flare-tips.
CleaningYourRange
~
Cleanonly partslisted in
this use and care Book.
“Keeprange cleanand freeOf
accumulationsof greaseor
spiilovers9Wlliehmay ignite.
self=c~eaningoven
~Donotcleandoorgasket.
The door gasketis essentialfor
agood seal. Care should be
taken not to rub, damageor
move the gasket.
eDonotuse oven Cleanerse No
commercial oven cleaner or
oven liner protective coating of
any kind should be used in or
around any part of the oven.
“Before self-cleaning the
oven9removebroiler pan and
other Cookwaree
IfY’uNeedservice
QRead 66The Problem Solver99
on pages 27 and 28ofthis
bOOke
@Don9tattempttorepairor
replace any partofyotli”
range unless it is specifically
recommended inthis book.
All other servicing should be
referred to aqualified
technician.
SAVETHESE
INSTRUCTIONIS
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Feature Index ISee page
1Grates, Drip Pans (onmodels soequipped) and Sutiace Burners 22,25
2Oven Lamp On/Off Switch 11
3Electronic Oven Control, Clock and Timer I8,9
4Oven Vents I4,5, 11,22
5Lift-Up Cooktop (Locks in up position to simplifycleaning underneath.) 22
I11,24
9Oven Shelves (Easily removed or repositionedon shelf supports.) 11,23,25
10 Oven Shelf Supports 11
11 Air Ventin Oven Door (Top of Oven Door.) 23
12 Removable Oven Door (Easily removed for oven cleaning.) 23
13 Air Intake (Under Storage Drawer.) 23
14 Storage Drawer 23
15 Model and Serial Numbers 2
16 Anti-Tip Device (Lower right rear corner on range back. 3,36
See Installation Instructions.)
17 Oven Bottom I24,35
18 Oven Interior Light ~~,~4
19 Broiler Pan and Rack ,17,23,25
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6
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:
1. INCREASE. Short ~apsto this
pad increasetime or temperature
by small amounts.Press& hold
pad to increasetime 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
temperatureby largeramounts.
3. BAKE. Touchthis pad to select
bake function.Then tap or press
INCREASE or DECREASE pad to
display desired ~emperature.
4. BROIL. Touchthis pad to select
broil function.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 tl]ispad to
select self-cleaning function. See
Self-Cleaning Instructionson
pages 19and 20.
&bb
7. STOP TIME. Use this pad
along with COOK TIME and
INCREASE or DECREASE pad to
set the ui’ento start automatically,
cook for aspecified time and stop
automatically at atime you select.
8. CLOCK. Touchthispad before
settingtheclock.To setclock,first
touchCLOCKpad. “TIME” will
flashin thedisplay.TapINCREASE
or DECREASEpad to changethe
timeof day by smallamounts.Press
&holdINCREASE or DECREASE
pad to changethe timeof day by
largeramounts.
9. TIMER. Touch this pad to
select timer function. The timer
does not control oven operations.
Touch pad again to turn it off.
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 1hour. Minutes
and seconds will be displayed if
the time set on the timer is less
Lh:in1hour.
B
o
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10.CLEAR/OFF. Touch thispad
to cancel all oven operations
except clock and timer.
11.PROGRAM STATUS.Words
lightup in the display to show the
selectedoven mode.
12.TIME DISPLAY. Shows the
time of day, the times set for the
timer or a~tomaticoven operation.
13. OVEN TEMPERATURE
A“NDBROIL DISPLAY.Shows ..
the oven temperature or the broil
setting selected.
14.FUNCTIONINDICATORS. :
Lights up to show whether oven is
in bake, broil or self-cleaning
mode. *
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6. COOK TIME. Touch this pad
and then touch Ihe INCREASE or
DECREASE pad to set the amount
of time you want your food to
cook. Touch BAKE and the
ir’CREASE or DECREASE pad to \
[
SC[the oven temperature. The oven 1
*
‘i
wil~shut off after the selected i
~200JcTime has run oLIt. —. :
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The clock mustbe setforthe
automaticoven timingfunctionsto
work properly,The timeof day
cannotbe changedduringaTIME
BAKE or CLEAN cycle.
To set the clock
Step 1.Touchthe CLOCK pad.
The word “TIME” willflash in
the display.
Step 2. Press& hold or tap
INCREASE or DECREASE pad
to set the time of day. (Tapto
change time 1minute atap. Press
&hold to change time 10minutes
at atime.)
Example: Try setting the time for
3:00. Use acombination of presses
and taps to get fiamiliarwith the
control. Since this is a12-hour
clock, there is no need to worry
about AM or PM.
Displayflashesuntilclock is reset.
All otherfunctionsthat were in
operationwhen thepowerwentout
willhaveto be programmedagain.
Timer
The timerdoes notcontroloven
operations.The maximumsetting
on the timer is 9hoursand 55
minutes.
To setThe Timer
Step 1.Touchthe TIMER pad.
The word “TIMER” will flash in
the display.
Step2.Press& hold or tap
INCREASE or DECREASE pad
to set the amount of time on timer.
(Pressing &holdingthe pad
changes time in largeamounts.
Short taps change time in smaller
amounts.)
Thetimerwillstal automatically
withinafew secondsof releasingthe
INCREASEorDECREASEpad.
The timer, as yOLIare setting it,
will display seconds until 60
seconds is reached.
Then it will display minutesand
secondsuntil 60 n~inutesis reached.
To ResetTimer
TouchTIMER pad and then press
&hold or tap INCR.EASEor
DECREAS~ pad untildesired time
isreached.
To cancel Timer
Press &hold TIMER pad until the
word “TIMER” quitsflashing on
the display (about4seconds).
Tones
The end-of-cycletone will sound
at the end of time oven functions.
The end-of-cycletone is asteady
signalthat repeats every 6seconds
until you touch any operation. If
you would liketo change the tone
to aset of 3shortbeeps, press &
hold CLEAR/0~ for 10 seconds.
Toreturn the end-of-cycle tone to a
steady repeating signal,press &
hold CLEAR/0~ for 10seconds.
Dispiay
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.
“door” appears on display. The
oven door-isin the locked position.
BAKE, BROIL and COOK TIME
cannot be set if the door is in the
locked position.
“F-” and anumber nash on
display. This is the function
error code. If function error code
appears during the self-cleaning
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 rigi~tas far as
it will go. Touch CLEAR/OFFpad,
If function error code does Ilot
clear, disconnect pov4erto the
range and call for-service.
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—.—

Electric Ignition
Yoursurfaceburnersare lighted
by electricignition,eliminatingthe
need for standingpilot lightswith
constantlyburningflames.
In case of apower failure,you
can lightthe surface burnerson
your range withamatch. Hold a
lightedmatch to the burner,then
turn theknob to the LITE position.
Use extreme caution when
lightingburnersthisway.
Surface burnersin use when an
electricalpower failure occurs will
continueto operatenormally.
surface Burner controls
Knobs that turn the surfaceburners
~riand off are marked as to which
burners they control.The two
knobs on the left control the left
front and leftrear burners. The two
knobs on theright control the right
front and right rear burners.
To Light asurface Burner
AfterLightingaBurner
*Checkto be suretheburneryou
turnedon isthe oneyouwantto
use.
*Do not operateaburnerfor an
extendedperiodof timewithout
cookwareon thegrate.The finish
on the grate may chipwithout
cookwareto absorbtheheat.
sBe sure theburnersand grates are
coolbefore youplace yourhand, a
pot holder,cleaningclothsor other
materialson them.
How toselectFlamesize
Watchthe flame, not the knob, as
you reduce heat.
The flame size on agasburner
shouldmatch the cookwareyou
are using.
FOR SAFE HANDLING OF
COOKWARE NEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE.
Any flame larger than the bottom
of the cookware is wasted and only
serves to heat the handle.
pots and pans? adjustthe flame so
the circle it makes is about 1/2
inch smaller than the bottom of the
cookware.
Wghem
boiling,use this same flame
size—1/2 inch smaller than the
bottom of the cookware—no
matter what the cookware is made
of. Foods cook just as quickly at a
gentle boil as they do at afurious,
rolling boil. Ahigh boil creates
steam and cooks away moisture,
flavor and nutrition. Avoid it
except for tile few cooking
processes tl~atneed=
avigorous
boil.
mu_.. ____ .__-.._ .__. _..= =..=...._ -. ..
..”.-.... -.. . . . . . . . . .- —.—
when frying or warmingfoods
instainless steelycastironor
enamelware lieepthe frame
down lower—toabout 1/2the
diameter of the pan.
when frying in glassor ceramic
cool{ware,lower the flame even
more. “’’w’”
Top”of”Range cookware
Aiuminum: Medium-weight
cookware is recommended because
it heats quickly and evenly.Most
foods brown evenly in an
aluminumskillet.Minerals in food
and water will stainbut will not
harm aluminum.Aquick scour
with asoap-filledsteelwool pad
after each use keeps aluminum
cookware lookingshiny and new.
Use saucepanswith tight-fitting
lids when cookingwith minimum
amounts of water.
Cast Iron: If heated slowly,most
skilletswill give 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.
Cb.eckcookware manufiacturer’s
directions to be sure it can be used
on gas ranges.
$tainless Steel: This metal alone
has poor heating properties and is
usually combined with copper,
aluminum or other metals for
im~roved heat distriblltion.

.....—. .—.—,.——
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ElectricIgnition
‘Fheoven burner and broil burner
are lighted by electric ignition.
Tolighteitherburner,touchthe
padforthedesiredfunctionand
press&holdor tap INCREASEor
DECREASEpaduntilthedesired
[temperatureisdisplayed.Theburner
sho~ldignitewithin60 seconds.
After the oven reaches the selected
temperature,the oven burner
cycles-off completely,then on
with afull flame-to keep the
oven temperature controlled.
CAUTION: DO NOT MAKE
ANY ATTEMPT TO OPERATE
THE ELECTRIC IGNITION
OVEN DURING AN
ELECTRICAL POWER
FAIL~JRE.The oven or broiler
cannot be litduring apower
failure. Gas will not flow unless
the glow bar is hot.
If the oven is in use when apower
failure occurs, the oven burner
shuts off and cannot be re-lit until
power is restored.
oven Light
The oven I.ightcomes on
automatically when the door is
opened. Use the switch on the
lower control panel to turn the light
on and off when the door isclosed.
.,._.-----~
&+Light .,<~
f
(~nmoti%~ equip~ed)
h
use the switg~o< ~e upper
“The ventopeningsand nearby
surfacesmay become not.Do not
touch them.
“Handles ofpotsand pans on
the Cooktopmay become hot if
left tooclosetothe vents
~Do notleave plasticitems on
the cooktop—they may melt if
left too close to the vent.
~Metal items will become very
hot if they are left on the cooktop
and could cause burns.
~Do not leave any items on the
cooktop. The hot air from the vent
may ignite flammable items and
will increase pressure in closed
containers, which may cause them
to burst.
oven shelves
The shelves are designed with stop-
locks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
piacing food on them.
Wheil placing cookware on ashelf,
pu!i the shelf out to [he “stop”
position. Place t!lecookware on
tl~eshelf, then slide the shelf back
into the oven. This will e~irninaie
I“etl(’hillginio th<hoi oven.
.,.+.....—.— ——.”...— ------ ,--- —-=-. -,, ~.- —-— —-—-—--—-. -———..-—. .—— -
II1111
Toremove ashelf from the oven
pull it toward you,tilt front end
upward and pull shelfout.
To replace, place shelfon shelf
supportwith stop-locks(curved
extensionunder shelfl facing up
and toward rear of oven.Tilt up
front and push shelftoward back
of oven untilit goes past” stop”
on oven wall. Then lower front oi
shelf and push it all the way back
shelfPositions
The oven has five shelfsupports
for normal baking and roasting-—
A(bottom),B, C, Dand E(top).
It also has aspeciallow shelf
position (R)for roastingextra Itige
items, such as alargeturkey.Shelf
positionsfor cooking are suggested
on Baking and Roastingpages.
I
As your oven heats up, the
temperature change of the air
in the oven may cause water
droplets to form on the door
glass. These droplets are
l~armlessand.will evapo]:ateas
the oven continues to heat up.
.

,._-.____..._-_ .__. ..___.. .
$
:Youroven temperatureiscontrolled
.very accuratelyusingan electronic
.. controlsystem.lt is recommended
thatyou operatetherangefor a
.. numberof weeksusingthetime
givenon recipesas aguideto
becomefamiliarwithyouI-new
oven’sperformance.Ifyouthink
an adjustmentisnecessary,see
AdjustingOven Thermostaton
page 24.
How to set Your Range
for Baking
Step 1: Position the shelfor
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. “-– –“
appears in display and “BAKE”
flashes.
Step 4: Touch INCREASE or
DECREASE pad. “350°” appears
in the display.
Step 5: Press &hold or tap
INCREASE or DECREASE pad
un[ildesired temperature is
displayed. (Tap to change
[temperature5degrees atap. Press
&hold to change temperature 25
(iegrees i~tatinle.)
“rileword “ON*’ and the changing
temperature wi1!be displayed as
(he oven he;~isup. When lhc OVCII
reac:heslilt set [cI?lpci”a[urL2,a[one
will sound.
To chan:c oven [emperaturc during
!]}~,;<Ec’ycje,/ot[ch ~lAi{Epad :lII<i
ihcil1Ni:~?EAs)FJOi-DE.cIlzG}~\sE
pad 10gel new icmpci”a[urc.
.. >.-\
~;‘/7
-. ...
Step 6: TouchCLEAR/OFF when
baking is finishedand thenremove
food from oven.
How toTime Bake
The electronicoven controlallows
you to turn the oven on or off
automaticallyat specifictimes that
you set.Examples of Immediate
Start (oven turns on now and you
set it to turn off automatically)and
Delay Start and Stop (settingthe
oven to turn on automaticallyat a
later time and turn off at apreset
Stop Time) will be described.
NOTE: Before beginning,make
sure the oven clock shows the
correct time of day.
To set the c~ock,first touch the
CLOCK pad. “TIME” will flash
in the display.Press &bold or
tap INCREASE or DECREASE
pad until correct time of day is
disp~ayed.(Tapto change the
time 1minute atap. Press &
hold to change the time 10
minutes at atime.)
How to Set Immediate Start and
Automatic Stop. (Oven turns on
right away, cooks for preset length
of time, and turns off automatically
at the preset Stop Time.)
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.
r--:-’$:~?~?”?_-._’-7z2+:&5z+$+5$s%$+’$s%’
~;,. .- -:<>:>+.-=>L:?:x<9?32’:=3::-??<~<Z
)1 ----=--::j
[. “;;:::<:’::i~@qs?$B-@$_-i”
~;::,,.,-:--:“4L‘++~f::i ‘2:~z?3:;?;:-;+-~-
.-..
~‘-=~\y~ols~;>s!-:z:?~$z?’
f. ;- ‘“---.-_.:,.-,-..
-’y<:>5~’’::_:?7:::~;i..;~:””;j;j
t-.
r. —. -A~.-~--.M_
SteFj 3: Touch COO1<TIME pad.
“0 ‘-JR.0{)”:~upearson disp[a}~and--- 1
L~i>~,7}2[\J‘~]~/~-E’l f]:lSheS.
ti<d
Step 4: Press& holdor tap
INCREASE pad untilthe desired
lengthof bakingtime appears in
the display,(Tapto changetime on
display5minutesatap. Press &
hold to change the time 10minutes
at atime.)
Step 5: Touch BAKE pad. “-– –“
appears in displayand “BAKE”
flashes.
Step 6: Press& hold or tap
INCREASE or DECREASE pad
until desired temperature is
displayed. (Tapto change
temperature 5degrees atap. Press
&hold to change temperature 25
degrees at atime.)
The word “ON” and the rising
oven temperaturewill be displayed
as the oven heatsup. When the
oven reaches the set temperature,a
tone will sound.Oven will continue
to cook for the programmed amouni
of time, then s?lutoff automatically.
Step 7: Remove food from ove~],
Remember, even though oven
shuts off automatically, foods
continue cooking after controls
are off.
.,.. ......——.-.—.-—-...-—.-.—— ..-.—— —— ——— —

————— ——
1
Delay Startand Stop is settingthe
oven timerto t~jrntheovenon and
off automaticallyat alatertime
than the presenttime of day.
Step8: TouchINCREASE pad.
“350°” appearsin the display.
Press &hold or tap DECREASE
pad until “325°” is displayed.(Tap
to change temperature5degrees a
tap. Press &hold to change
temperature25 degrees at atime.)
Oven temperatureof “325°”
appears in the display.
For example:Let’s say it’s2:00
and dinnertime is shortlyafter
7:00.The recipe suggests3hours
bakingtime at 325°F.I-Iere’show: Ste])5: Touch STOP TIME pad.
HowtosetDelay start
andstop “5:00” appears on display and
“STOP TIME” flashes.The
controlautomaticallysets Stop
Time by adding theCook Time to
the time of day.In thisexample,
the time of day is 2:00 and the
Cook Time is 3hours. Adding 3
hours to the time of day equals
5:00.
Step 1: Positionthe shelfor
shelves~nthe oven. If cookingon
two shelvesat Thesame time,
staggerthe pans for bestheat
. . .
c~rculatlon.
Step 2: Closethe oven door.
I
At 4:00, the oven will turn on
automatically.The word “ON”
and the changingoven temperature
will be displayed as the oven heats
up. Oven will continue to cook for
the programmed 3hours and will
shut off automatically at ‘7:00.
Step 3: TouchCOOK TIME pad.
@
..,-=--
-=:~g
_.-..
-%.
.-. Step 6: Change Stop Time from
5:00 to 7:00 by tapping or pressing
&holding INC~ASE pad until
“7:00” appears in the display.
Step 9: Remove food from oven.
Remember, even though oven
shuts off automatically,foods
continue cooking after controls are
off.
“OHR:OO”appears on display and
“OVEN TIME” flashes. 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.
Step 7: TouchBAKEpad. When setting your oven for adelay
start, never let foods such as dairy
products, fish, meat, poultry, etc.
sit for more than 2hours before
actual cooking begins. Room
temperature.promotes the growth
of harmful bacteria. Be s~lrethe
oven light is off because heat f~oin
the bulb will speed bacteria
growth.
Step4: Press &hold or tap
INCREASE pad until “3:00”
appears in the display. (Tap to
change time on display 5minutes a
tap. Press ~Qhold to change the
time 10 minutes at atime,)
66 ———. “appears in the display and
*L~A~~” flashes.
CoolcTime of’3 hours now appears
/..--.,= in display.
‘... .
.-
.-. ...
(- ‘
.. .
—- .-—-— .,——

.-
1aI>reheatingisvery important 2. Aluminumpansconductheat 3. Dark or non-shinyfinishesand
W’benusing te~mperatilresbelow quickly.For mostconventional glasscookwaregenerallyabsorb
225°F.a~~dwhen baking foods baking,light,shinyfinishesgive heat which may result in dry,crisp
Suellas biscuits, cookies,cakes best resultsbecausethey help crusts.Reduce oven heat 25°F.if
and other pastries.Preheatthe preventoverbrowning.For best lighterc~wstsare desired.Rapid
oven for at least 10minutes. browningresults,werecommend browningof somefoods can be
Preheatingis not necessarywhen dull bott6msurfacesfor cake pans achieved-bypreheatingcast iron
roastingor for long-timecooking and pie plates. cookware.
of whoiemeals. “
Food Cook\vare
—.Time,
Minutes
Oven
TernDeratures
Shelf
Positions Comments
Canned,refrigeratedbiscuitstake2to4
minutes less time.
Bread
Biscuits (1/2in. thick) c
B
B
B
B
B
B
B
B
B
A
B
A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
15-30
20-40
45-55
20-30
45-60
45-60
30-60
10-25
20-30
ShinyCookieSheet
ShinyMetal Pan with
satin-finishbottom
CastIron or GlassParr
ShinyMetal Pan with
satin-finishbottom
ShinyMetal MuffinPans
DeepGlass or Cast Iron Cups
lMetalor Glass Loaf Pans
Metalor Giass LoafPans
ShinyOblongor Muffin Pans
Shiny Oblongor MuffinPans
Coffeecake -
Preheat cast iron pan for crisp crust.Corn breadorrnaffins
Gingerbread
Decreaseabout5minutesfor muffinmix
or bake at 450”F.for 25 minutes,then at
350”F.for 10to 15minutes.
@
Dark metal or glassgives deepest
browning.
Muffins
Popovers
Quick Iozfbread
Yeastbread(2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food AluminumTubePan
Jelly roll MetalJelly Roll Pan
Sponge Metal or Ceramic Pan
Cakes
Bundt cakes Metalor Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruitcakes Metal or Glass Loaf or Tube Par
Two-piecepan is convenient.
Line pan with wax paper.
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
30-55
10-15
45-60
A, B
B
A, B
B
B
B, C
B, C
B, C
B, C
45-65
20-25
2-4 hrs.
20-35
40-60
Paper liners producemoister crusts. —
Use 300”F.and Shelf Bfor small or
individual cakes.
If baking four layers, use Shelves B
and D.
Layer Shiny Metal Pan with
satin-finish bottom
Loaf Me(alor Glass Loaf Pans
Cookies
Brownies Metal or Glass Pans
Drop Cookie Sheet 25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf Cand increase temperature 25°
to 50°F. for more browning.
Refrigerator
Rolled or slice(i
~ruits,
Other Desserts
Bakc(i[lp[l]~S
CUStilr(i
Cookie Silcet
Cookie Shee[
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
30-60
30-60
50-90
Giass or Mciai Pans
Glass Cuslard Cups or Casserole
(set inpun of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
Reduce temperature to 300”F.for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
Puciciings,rice
and cu.star(i
Pies
Frozen
Mcringlie Large piesuse4000F.and increased time,
To quickly brown mering~ie,use 400”F.
for 9to 11minutes.
Custard fillings require lower temperature
and ionger time.
B
B
B
B
B
B, C
B, c
B
40-70
15-25
40-60
40-60
10-16
Foil Pan on Cookie Sheet
Sprca(i10crust edges
Onccrust Giass or Satin-finish Metai
Two crus( Gii]ssor Sa[in-finish Mct:d
PilSt~YShell Glass or Satin-finish Metal Pan
IWiscellarteous
Baked potatoes set onOvenshelf
~~iiilop~d dishes Glass or Me(i\]
Soufllcs G!ilSS PilIi
——....—— —. —
60-90
30-60
30-75
—.—
Increase time for large amount or size.
325°-4000
325°-3750
300”-350° ——. ..->—-.‘?
(,. /
-..,..’
.-— —— ...———.—.—..— ....=e ----- ——— .————.

Roasting
Roastingis cookingby dry heat.
Te~~dermeat or poultrycan be
roasteduncovered in youroven.
Roastingtemperatures,which
shouldbe low and steady,keep
spatteringto aminimum.When
roasting,it is not necessaryto sear,
baste,cover or add water to your
meat.
The oven has aspecial low shelf
(Rj positionjust above the oven
bottom. Use it when extra cooking
space is needed, for example,
when roasting alarge turkey.
Roasting is easy;just fo~lowthese
steps:
Step 1: Position oven shelf at (B)
position for small size roast (3 to 5
lbs.) and at (A) position for larger
roasts.
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
basfe the-meat. Select apan as
close to the size of meat as
possible. (Broiler pan with rack is
agood pan for this.)
!E--’)
{,1
.,%
..,,. -
.- t‘,
;
<.
Step 3: TouchBAKE pad.”- ––“
appearsin displayand “BAKE”
flashes.
Step 4: TouchINCREASE pad.
“350°F.” appearsin the display.
Step 5: Press& hold or tap
INCREASE or DECREASE pad
until desired temperatureis
displayed.
(Tapto change temperature5
degrees atap. Press &hold to
change temperature25 degrees at a
time.)
The word “ON” and the changing
oven temperature willbe 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 when
baking is finished and then remove
food from oven.
Step 7: Mostmeatscontinueto
cook slightlywhile stmding, after
beingremoved from the oven.
Standingtime recomme~~dedfor
roasts is 10to 20 minutes.This
allowsroasts to firm up and makes
them easier to carve.Internal
temperaturewillrise about5° to
10°F.;to compensatefor
temperaturerise, if desired,
remove theroast from oven sooner
(at 5° to 10”F,lessthan
temperaturein the guide).
NOTE: Youmay wish to TI~
BAKE, as describedon pages 12
and 13,to turn oven on and off
automatically.
Remember that food will continue
to cook in the hot oven and
therefore shouldbe removed when
the desired internaltemperature
has been reached.
Frozen Roasts
~Frozen roasts of beef, pork, lamb,
etc., can be roasted without
thawing, but allow 15to 25
minutes per pound additionaltime
(15 minutesper pound for roasts
under 5pounds, more time for
larger roasts).
~Thaw most frozen poult~ybefore
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Dual shelf cooking
This allows more than one food.to
be cooked at tl~esame time. For
example: While roasting a20 lb.
turkey on shelf (R) asecond shelf
may be added on positio~~Dso tl~at
scalloped potatoes can be cooked
at the same time. Calculate the
total cooking time to enable both
dishes to complete cooking at the
same time. Allow 15-20 ~minutesof
additional cooktime for the
potatoes.
——..—”. .————..—- —-—.—.—.. =..... . . . . . . . . . . . . . ——. . —-...
-mu-...-,. -e. . . . .,- . . . . .../ .—=.

.—
RioastillgGuide -
1.Positionoven shelfat Bfor
small-sizeroasts (3 to 5lbs.)and at
Afor largerroasts.
2. Check weightof roast.Place
meat fat-sideup, or poultrybreast-
sideup, on roastingrack in a
shallowpan. The meltingfat will
baste the meat. Select apan as
close to the size of the meat as
possible. (Broilerpan withrack is
agood pan for this.)
Type
Meat
Tendercuts; rib, high quality sirlointip,
rump or top round*
Lamb leg or bone-in shoulder*
Vealshoulder,leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
*For boneiessrolled roasts over 6inches
thick, add 5to 10minutes per poundto
times givenabove.
Poultry
Chickenor Duck
chicken pieces
rurkey
3. Removefat and drippingsas
necessary.Baste as desired.
4. Standing ti~~erecommended
for roastsis 10to 20 minutes.This
allowsroasts to firm up and makes
themeasierto carve.Internal
temperaturewillriseabout5° to
10”F.;tocompensatefortemperature
rise,if desired,removethe roast
from oven sooner(at 5° to 10°F.
less than temperaturein guide).
Oven
Temperature
325°
325°
325°
325°
325”
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
WellDone:
WellDone:
To Warm:
Well Done:
Well Done:
Well Done:
5. Vrozenroastscan be
conventionallyroastedby adding
15to 25 minutesperpoundmore
timethan givenin guidefor
refrigeratedroasts3(15 minutes
perpoundfor roastsunder5
pounds.)Defrostpoultrybefore
roasting.
Approximate Roasting Time
in Minutes per Pound
3to 5lbs. 6to 8Hbs.
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
18-23minutesper pound(any weight)
3to 5lbs. Over 5Ibs.
35-40 30-35
35-40
10to 15 Ibs. Over 15ibs.
16-22 12-19
Knternal
Temperature “F
130°-140°
150°-160°
170°-1850
130°-140°
150°-160°
1700-185°
170°-180°
170°-1800
115”-125°
-d ,7A
,,f<y
J
r‘Lb
. . —————- -.<....-—.. --—.-.---.-.= .-.--- —------------- -— .—

.‘--’-)
,
----‘
.—.
.,,
,,
‘..
.—...—.—— —— 4
Broiiingis cookingfoodbydirect
heat from above the food.Most
fish and tendercuts of meatcan be
broiled. Follow these stepsto keep
spatteringand smokingto a
minimum.
The oven door should be closed
duriklg broiling.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“apart. If
desired, fat may be trimmed,
leaving layer about 1/8”thick.
Step 2: Place meat on broilerrack
in broiler pan which comes with
range. Always use rack so fat
drips into broiler pan; otherwise
juices may become hot enough
to catch fire.
Step 3: Position shelf on
recommended shelfposition as
suggested in Broiling Guide on
page 18.
Step4:Touch BROIL pad. “-–-“
appears in display and “BROIL”
flashes.
Step 5: SelectLO Broil (450*F.)
by tappingINCREASE pad once.
SelectHI Broii (550”F.)by tapping
INCREASE pad twice.
To change from HI Broil to LO
Broil,tap DECREASE pad once.
Step 6: Turn food only once
during cooking.Time foods for
first sideper Broiling Guide.
Turn food, then use times given for
second side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: When Broiling is
completed touch CLEAR/OFF.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning. -
Questions&Answers
Q. when broiling,isitnecessary
toalways usearack inthe pan?
A. Yes.Usingtherack suspends
the meat overthe pan. As the meat
cooks,thejuices fall into the pan,
thuskeepingmeat drier..Juicesm-e
protectedby therack and stay
cooler,thuspreventingexcessive
spatterand smoking.
Q. Should 1sa~tthe meatbefore
broiling?
A. No. Saltdrawsoutthejuices and
allowsthemto evaporate.Always
saltafter cooking.Turnmeatwith
tongs;piercingmeat with afork
also allowsjuices to escape.When
broilingpoultryor fish,brusheach
sideoftenwithbutter.
Q. why are my meats not
turning out as brown asthey
should?
A.Check to see if you are using the
recommended shelfposition.Broil
for longestperiod of time indicated
in the BroilingGuide.Turn food
only once duringbroiling.
Q. Do Ineed 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 e~loughto prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with avegetable cooking
spray before cooking will make
cleanup easier.

..——.— ——. —— ———
edge of themeat. Use tongsto turn
meat over to preventpiercingmeat
and losingjuices.
5. Broilerdoesnot need to be
preheated.However,for very thin
foods,or to increasebrowning,
preheatif desired.
1. Always use broilerpan and rack
thatcomes with your oven. It is
designedto minimizesmokingand
spatteringby trappingjuices in the
shieidedlowerpart of thepan.
3. If desired,n~arinate~neatsor
chickenbeforebroiling.Or brush
with barbecuesaucelast5to 10
minutesonly.
6. WrozenSteakscan be
conventionallybroiledby
positioningtheoven shelfat next
lowestshelfpositionarid
increasingcooking time given in
this guide 1Ztimesper side.
2. For steaksand chops,slash fat
evenIyaround outsideedgesof
meat. To slash,cut crosswise
throughouter fat surfacejust to the
4. When arrangingfood on pan, do
not let fatty edgeshang over sides,
which could soiloven with Fat
dripping.
rQuantity andlor Shelf HI or First Side Second Side
Food Thickness Position LO Broil Time, Nfinutes Time, Minutes
Bacon %lb. (about8cHI 3% 3
thin slices)
Ground Beef Ilb. (4patties)
WellDone Xto% in. thick cHI 10-11 4-5
Comments
Arrangein single layer.
Spaceevenly.
Up to 8patties take about same time.
Beef Steaks
Rare
Medium
WellDone
Rare
Medium
HI Steaks less than 1in. thick cook through
beforebrowning. Pan frying is recommended.
Slash fat.
1in. thick
(1 to 1Xibs.) B
B
B
B
B
B
B
9
12
13
10
12-15
25
7
5-6
8-9
6-7
10-12
16-18
1Xin. thick
(2 to 2XIbs.)
WellDone
Chicken (450°) 1whole 30-35 25-30 Reduce time about 5to 10min. per side for
cut-up chicken. Brush each side with melted
butter.Broil with skin-side-downfirst and
broil with door closed.
LO
(2 to2X lbs.),
split lengthwise II
Bakery ProducLs
Bread (Toast)or 12104 slices cHI 2-3 Space evenly.Place English mufilns cut-side-
up and brush with butter if desired.
ToasterPastries
English Muffins 1pkg. (2) 2, split c3-5
2-4 cHI 13-16 Do not
turn
over.
Lobster taiis
(6 to 8oz. each) Cut through back of shell, spreadopen. Brush
with melted butter before broiling and after
half of broiling time.
Handleandturnverycarefully.Blushwith
lemonbutterbeforeandduringcookingif
desired.Preheatbroilerto increasebrowning.
Fish l-lb. fillets Mto IBHI
Xin. thick 55
1in. thick cLO 8 8tiam slices (450°)
‘recooked
‘ork chops
McllDone
Increase time 5to 10min. per side for 1Xin.-
thick or home-cured ham. -
Slash fat.2(X in.)
2(1 in. thick),
about 1lb.
B
BHI 10
13 4-5
9-12
Slash fat.
.amb chops
4cdiunl
VellDone
4edium
dellDone
2(1 in. thick),
about 10to 12OZ.
2(IXin. thick).
about 1lb.
B
B
B
B
HI 8
10
10
17
4-7
10
4-6
12-14
If desired, split sausages in half lengthwise;
cut into 5-6 in. pieces.
1-lb. pkg. (10) cHI 61-~
Vieners,
rnilar precooked
lusages, bratwurst
[’”>
\.’..
.,--....
(]
..—
.,?
n,
., ,.,#
;,-:3
-..—.-.——.. ——. ———..——— -
“-— ——-——..—..—... -...—— .——

.
~~% The range must be completelycool
L)
-. ----~-.=‘-
,,-+>.%w&-
in order to set the self-cleaning
a~.gg%
.. *
4.... cycle.
___ Step 1: Remove the broilerpan,
broilerrack, all cookwareand any
aluminumfoil from the oven—
they can’t withstandthehigh
cleaningtemperatures.(Oven
shelvesmay be left in oven.Note:
Shelveswill discolorafterthe self-
cleaningcycle.)
Step 2: Wipeup heavy soilon the
oven bottom.
A. Oven Front Frame
B. Oven Door Gasket
C. Oven Light
Step 3: Clean spatters or spills on
oven front frame (A) and oven
door outside gasket (B) with a
dampened cloth. Polish with adry
cloth. Do not clean gasket (B).
Never use acommercial oven
cleaner in or around self-cleaning
oven.
Step 4: Close the door and make
sure the oven light (C) is off.
Oven shelves may be cleaned in
the self-cleaning oven. However,
they will darken, lose their luster
and become bard to slide. Wipe the
shelf suppo~tswith cooking oil
:Ifterseif-cleaning to nl:lkeshe]ves
slide more easily.
The porcelainenameldrip pans
that camewith yourrange can be
cleanedautomaticallyin the self-
cleaningoven.Wipeoff boilovers
that are not stuckon beforeplacing
two pans, k~psidedown9oneach -
oven shelf,
Do not use commercialoven
cleanersor oven protectorsin or
near the self-cleaningoven. A
combinationof anyof these
productsplus the highclean cycle
temperaturesmay damagethe
porcelainfinish of the oven.
Important: The ovendoor must
be closed and latchedand all
controlsmust be set correctly for
the clean cycle to work properly.
Howtosetoven
forcleaning
Step 1: Follow stepsat left to
prepare the oven for cleaning.
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.../.’”9
SteD2: Close the oven door and
slid~latch handle to the right as far
.=,,... ..-.-”---- —.— —————..-.”. ———.—..— ..—.—.——.. ------- -,-- .--” ...—.—.—-.
Step 4: TouchINCREASE pad.
“4:00” appearsin the display.
Step 5: Press& hold or tap
INCREASE or DECREASE pad
untildesired Clean Time is
displayed.(Tapto change time 5
minutesatap. Press &hold to
change time 10minutesat atime.)
Clean Time for heavy soilis
normally4hours. Youcan change
the Clean Time to anywhere
between 2and 4hours, depending
on how dirty the oven is.
The self-cleaningcycle will
automaticallybegin within afew
secondsand the word “ON” will
appear on the display.When the
oven heats to ahigh temperature,
the word “LOCK” will be
displayed and, ashort time later,
the door latch handle will be
locked in position.It will not be
possible to open the oven door
until the temperature drops below
the lock temperature.
When the clean cycle is finished,
the word “CLEAN” will go out in
the display andthe oven will begin
to cooi.fien the oven temperature
has fallen belowthe locking
temperature (about20-30 minutes
afte~the word “CLEAN” goes out
at the end of the clean cycle), the
word “LOCK” goes out md the
door can be opened.
Step 6: When the LOCI<light is
off, slide latch handle to the left as
far as it will go and open the door.
Never force the latch llamdEe.
wait until the word “LOCI<”
goes outiBRthedisplay.~~orcing
thelatchilandlema~~daEmalg@
thedoor]Oc!<.
I
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-.
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a w
How’ $0 Delav start of
DelayStwl issettingtheoventimer
to startthecleancycleautomatically
atalatertime than the presenttime
ofday.NOTE: Before beginning,
makesuretheovenclockshowsthe
col-recttime of day.
Tosetthe Clock,firsttouch
the CLOCK pad. “TIME”
Yvi]lflashinthe display.
Press &hold or tap
INCREASE or DECREASE
pad
until correct time of day
is displayed.Tapto change
the time 1minute atap.
Yress&hold to change the
time 10 minutes at atime.
For example:Let’s say it’s7:00
and you want the oven to begin
self-cleaningat 9:00 after you‘re
finished in the kitchen. The oven is
just soiled anormal amount so the
normal Clean Time of 3hours is
preferred.
Step1:Followstepson page19
(“Before aClean Cycle”) to
prepare the oven for cleaning.
u
$te~]4: TouchINCREASEpad.
“3:00” appearsin the display.
Step 5: If alongeror shorterClean
Time is desired,press &hold or
tap INCREASE or DECREASE
pad untildesired clean time is
displayed.(Tapto changetime 5
minutesatap. Press &hold to
change time 10minutesat atime.)
Youcan changethe Clean Time to
anywhere between 2and 4hours
dependingon how dirtythe oven
is. In thisexample, 3hours is
already setfor the cleaning time.
Step 6: Touch STOP TIME pad.
“10:00” appears on display and
“STOP TIME” flashes.The
control automatically sets Stop
Time by adding the Clean Time to
the time of day.In thisexample,
the time of day is 7:00 and the
Clean Time is 3hours. Adding 3
hours to the time of day equals
10:00.
Step ‘7:Change Stop Time from
10:00to 12:00by tapping or
pressing &holding INCREASE
pad ur~til“12:00” appears in the
display.The words “DELAY
CLEAN” will also appear in the
display.
The self-clean cycle will
automatically begin at 9:00 and
finish at 12:00.T12eword “ON”
v~iilappear on [he display at 9:00.
When theovenheatsto ahigh
temperature,theword “LOCK”
willbe displayedand, ashorttime
later,thedoor latchhandlewillbe
lockedin position,It will notbe
possibleto open the oven door :
.
.
,
untilthe temperaturedropsbelow
;
the lock temperature.
When the cleancycle is finished,
the word “CLEAN” will go out in
the displayandthe oven will begin
to cool. When the oven temperature
has fallen below the locking
temperature(about20-30minutes
after the word “CLEAN” goes out
at the end of the clean cycle), the
word “LOCK” goesout and the
door can be opened.
Step 8: When the LOCK light is
off, slide latch handle to the left as ‘‘
far as it will go and open the door.
Never fol-eethe latch Ilandle.
Wait until the word ‘6L0CK”
goes okatin tile display.Forcing
the latch handle may dalmagethe
door Ioeke
After aclean cycle, you may
notice some white ash in tl~eoven.
Just wipe it up with adamp cloth.
If white spots remain, remove
them with asoap-filled steel wool
pad. Be sure to rinse thoroughly
with avinegar and water mixture.
These deposi~sare usually asa}i
residue that cannot be removed by
the clean cycle.
If the oven is not clean after o~~e
c~eancycle, the cycle may be /—,
repeated. (
“
~..
;
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