Hotpoint RS504GP Installation instructions

YourRange
Contents
Alumlnum FOII 4, 18,20 UseandCare
Anti-Tlp De~lce 3,25
Applldnce Reg]\trdlon ~ofModels
Canning Tip\ 9
Cde dnd Cleanlng RS504GP
20_25
Clock/T1nler 10 RS622GP
Consumer Services 27
Fedtures 6,7
Model and Scrid Numbers ~
Oven Il. 12
Baking 1~-15
Broiling, Broiling Guide 18, 19
Cimtinuous Cleaning Care 20
Door Removal 21
Light: Bulb Replacement ~’2
Roasting. Roasting Guide 16, 17
Shelves 11,23
Thermostat Adjustment 12
Problem Solver 26
Safety Instructions 3-5
Surface Cooking 8,9
Control Settings 8
Cookware Tips 8,9
Wdrranty Back Cover
GE Answer Center’
800.626.2000
MNU127 Rev.1
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HcnPollur 3q.47~

IIJiill
o
. ./
Before using your oven,
read this book carefully.
It is intended to help you
operate and maintain your new
oven properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville. KY 40225
HELP US HELP YOU...
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the oven behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your oven. Before sending in
this card, please write these
numbers here:
Model Number
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your oven.
If you received a
damaged oven..,
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request
service ...
Check the Problem Solver in the
back of this guide. It lists causes
of minor operating problems that
you can correct yourself.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
in (he back of this guide.
We’re proud of our service and want you to be
pleused. If (or some reason you are not happy with
the scrvicc yoL1receive, here are three steps to follow
for further help.
F[RST. contact [he people who serviced your
appliance. Explain why you are not pleased. [n
most cases. [his will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North W~cker Drive
Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS ❑
1
●
Read all instructions before using this appliance.
(‘~ When using electrical appliances. basic
safety precautions should be followed.
including the following:
●Use this appliance only for its intended use
as described in this manual.
cBe sure your appliance is properly
installed and grounded by aqualified
technician in accordance with the provided
installation instructions.
cDon’t attempt to repair or replace any
part of your oven unless it is specifically
recommended in this guide. All other servicing
should be referred to aqualified technician.
sBefore performing any service,
DISCONNECT THE OVEN POWER
SUPPLY AT THE HOUSEHOLD
DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE
CIRCUIT BREAKER.
., AWARNING—AH ranges can tip tind
injury could result. To prevent
accidental tipping of the rtingc
from abnormal usage. including
excess Ioadin: of the oven door.
Iattach it to the wall or [1OOI.by
installing [hc An(i-Tip dc~icc
supplied. To insure [he device is
properly inst:llled and Cngagedq
rcnlo~’cthe drawer panel and inspect
the rear-lmwling leg. MAe sure it
fits securely.
[f you null the range (WIfrom the wall for anv
re;som’ make surclhc dc~icc is properly en@@
before you push the range back. Plctise refer to the
Anti-Tip device information in the back of this
book. Failure to take this precaution could result in
tipping of the ran:e and injury.
●Do not leave children done-children silould
not be left alone or unattended in an area where on
appliance is in use. They should never be allowed
to sit or stand on any part of the uppliance.
.Do not allow anyone to climb. stand or hang on
the door. They could damage the oJIen.
...
Q?&
●CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEIMSCOULD BE SERIOUSLY INJURED.
.Teach children not to play with the controls or
●
●
any other part of the range:
Never leave the oven door open when yOLIare
not watching the range.
Never wear loose-fitting or hanging garments
while using the applian;e. Be ca;ef;l-when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot hetiting elements and
may cause severe burns.
“DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
757
cUse only dry pot holders—moist or
%‘dwnp pot holders on hot surfacts may
result in burns from steam. Do not ]et
pot hok.lcrs touch hot heating elements. Do not
usc atowel or other bulky cloth.
GFor your safety, never use your appliance for
warming or heating the room.
●Keep hood and grease filters clean to muinttiin
U()()~ ~~~]~ting aIId to uvoid grease fires.
e
cDo not let cooking grease or other flammtible
materials accumulate in or near the oven.
w
4
k‘,.’ .Do not use water on grease fires.
-Never pick up aflaming pan.
uSmother tlaming pan on surfiice unit
by covering pan completely with well-fitting lid,
cookie sheet or tlat tray, or if available, use adry
chemical or foam-type extinguisher.
Flaming grease outside apan can be put out
by covering with baking soda or. if available,
amulti-purpose dry chemical or foam-type
fire extinguisher.
Flame in oven can be smothered completely by
closing the oven door and turning the oven
control to OFF or use adry chemical or foam-
type extinguisher.
3
. .

IMPORTANT SAFETY INSTRUCTIONS
(continued)
sDo not touch heating elements or interior
surface of oven. These surfaces maybe hot enough
to burn even though they are dark in color. During
and after use, do not touch, or let clothing or other
tlmmable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop, areas
ftiring the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal tnm parts above the door. Remember:
The inside stirface of the oven maybe hot when the
door is opened.
QWhen cooking pork, follow the directions exactly
and :dwuys cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat. it will be killed and the meat will be
safe to eat.
●After broiling, always take the broiler pan out of
the range and cican it. Leftover grease in the
broiler pm can catch fire next time you use the pan.
(hw-1
eStand away from range when opening oven
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
●Don’theat unopened food containers. Pressure
could build up and the container could burs~
causil~gan injury.
QKq oveu vent duct unobstructed.
sKeep oven free from grease buildup.
sPlace oven shelf in desired position while ovenk
cool. If N-Avesmust be handled when hot, do not
let pot holder contact heating units in the oven.
cPulling out shelf to the shelf stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
,$=
When using cooking or roasting bags in oven, .
followthe manufacturer’s directions.
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
Do not leave paper products, cooking utensils, or
food in the oven when not in use.
Surface Cooking Units
●Use proper pan size-This appliance is equipped
with one or more surface units of different size.
Select cookware having flat bottoms large enough
to cover the surface unit heating element. The use
of undersized cookware will expose aportion of the
heating element to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to burner will also improve efficiency.
●Never leave surface units unattended at HI heat
settings. Boilover causes smoking and greasy
spillovers that may catch on fire.
●Be sure drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
●Don’t use aluminum foil to line drip pans or
anywhere in the oven except as described in this
book. Misuse could result in ashock, fire hazard or
damage to the range.
●Only certain types of glass? glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; others may break -
because of the sudden change in temperature. See
the section on Surface Cooking for suggestions.
●To minimize the possibility of burns, ignition of
flammable materials, and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units.
●Always turn surface unit to OFF before
removing cookware.
●Never clean the cooktop surface when it is
hot. Some cleaners producenoxious fumes and
wet cloths could cause steam bums if used on a
hot surface.
4
—.

(’-’ cKeep an eye on foods being fried at HI or
MEDIUM HI heat settings.
●To avoid the possibility of aburn or electric
shock, always be certain that the controls for
all surface units are at OFF position and all
coils are cool before attempting to lift or
remove the unit.
●Don’t immerse or soak removable surface
units. Don’t put them in adishwasher.
●When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
●Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides
of pdn.
●Use little fat for effective shallow or dtwp-fat
frying. Filling the pan too full of fat can cause
spillovers when [“owlis w.khd.
cif acombination of oils or thts will be used
in frying, stir togcttwr before lm:Nin:, or MFdts
..‘melt slowly.
\.
. .
●Always heat fat slowly, :lndwatch as it heats.
●Use deep ftit thmvnometer whenever possible to
prevent {)verheatin: [“atbeyond the smoking point.
●Never try to move apan of hot Fat,especially a
deep fat t’ryer.W.~ituntil the fat is cool.
SAVE THESE
INSTRUCTIONS
.\
5

,. ... ... . . . . . . . . ... .. . . . . .. .. ... . . .. .. . ... .,
FEATURES OF YOUR RANGE
m
Continuous-Clean
Model
RS622GP
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.
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111—
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Standard
Model
RS504GP
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6

Explained
Feature Index on page
1Storage Drawer 23
2Model and Serial Numbers 2
3Bake Unit
(May be lifted gently for wiping oven floor.)
4Broil Unit
5Oven Interior Light 22
6Lift-Up Cooktop 22
7Chrome-Plated Drip Pans 24
8Plug-in Surface Unit 24
(May be removed when cleaning under unit.)
9Surface Unit Controls 8
10 Oven Light Switch 11
11 Oven Set Knob 13
12 Anti-’rip Device 3,25
13 Oven Vent Duct —
(Locoted under right rear surfiice unit.)
14 Automatic oven Timer 10, 13
15 Clock and Minute Timer 10
16 Oven Temperature Knob 11, 12
17 Surface Unit “ON” Indicator Light 8
18 Oven Cycling Light 11
11
19 Oven Shelf Supports
ZO (Jven $JheIves 11,23
21 Removable Oven Door with Broil Stop Position 21
(Easily removed for oven cleaning.)
22 Broiler Pan and Rack 23
7

SURFACE COOKING
Surface Cooking with Infinite Heat Controls How to Set the Controls (!!)
At both OFF and HI positions. there is aslight niche
so control “clicks” at those positions; “click” on HI
marks the highest setting: the lowest setting is the
word LO. [n aquiet kitchen. you may hear slight
“-ciicking” sounds during cooking, indicating heat
sett:ngs selected are being maintained.
Switching heats to ~
P
higher settings always
shows aquicker change
than switching to lower
settings.
clockwise or
counterclockwise
to desired heat
setting.
Control must be pushed in to set only from OFF
position. When control is in any position other
than OFF, it maybe rotated without pushing in.
Be sure you turn control to OFF when you finish
cooking. An indicator light will glow when ANY heat
on any surface unit is on.
Cooking Guide for Using Heat Settings
MEDIUM LO—Steam rice, cereal; maintain serving
temperature of most foods.
LO-Cook after starting at HI; cook with little water
in covered pan.
ME
H&Quick start for cooking; bring water to boil.
MEDILJM l-H-Fast fry. pan broil; mainttiin fast boil
on large amount of food.
lVIED-Saute und brown: maintain slow boil on large
amount of food.
NOTE: .P
cAt HI, MEDIUM HI, never leave food unattended. ‘~
Boilovers cause smoking; greasy spillovers may
catch fire.
.At MEDIUM LO, LO, melt chocolate, butter on
small unit.
COOKING TIPS
Cookware
Use medium-or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat. but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the circle more than 1inch.
Right Wrong
■
NOT OVER 1“ OVER 1“

(@eep FatFrying
..
—Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
We recommend that you
use only aflat-bottomed
wok. They are available
at your local retail store.
Do not use woks that have
support rings. Use of these ‘“’:& ““‘
types of woks, with or
without the ring in place, *
can be dangerous. Placing +..
the ring over the surface B
unit wfil cause abuild-up .. ,.
of heat that will damage
the porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned if the
wok tipped over.
I
HOME CANNING TIPS
~icanningshouldhdone on the cooktop only. HOWEVER, DO NOT USE LARGE DIAMETER
‘~+;pots thtit extend beyond one inch of the surfi~ce unit CANNERS OR OTHER LARGE DIAMETER
circle are not recommended for most surface cooking. POTS FOR FRYING OR BOILING FOODS OTHER
However, when canning with water-bath or pressure THAN WATER. Most syrup or sauce mixtures—
canner, Iargcr-diumeter pots may be used. This is and all types of frying-cook at temperatures much
because boiling wtitcr temperatures (even under higher than boiling water. Such temperatures could
pressure) are not harmful to cooktop surfaces eventually harm the glass cooktop surtice.
surrounding the surFace units.
Observe the Following Points in Canning k
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the heating area,
use smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take along time to
boil water.
Flat-bottomed canners are recommended.
,,F”>
‘?4
3. When canning, use recipes and procedures from
reputable sources, Reliable recipes and procedures
are available from the manuticturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is aprocess that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using apressure canner, and
(2) starting with HOT tapwaterfor fastest heating
of large quantities of water.
91

I
AUTOMATIC CLOCK AND TIMER
To Set Clock
STOPTIME DEIAY START
PIJSHTOTURN
To set the Clock, push the center knob in and turn the
clock hands to [he correct ~ime. (The Minute Timer
pointer will move also; let knob out and turn the
Timer poimer to OFF.)
To Set Minute Timer
The Minute Timer has been combined with the range -
clock. Use it to time all your precise cooking
operations. You will recognize the Minute Timer as
the pointer which is different in color and shape than
the clock hands.
To set the Minute Timer, turn the center knob,
without pushing in, until pointer reaches number of
minutes you wish to time. (Minutes are marked, up to
60, in the center ring on the clock.) At the end of the
set time, abuzzer sounds to tell you time is up. Turn
knob, without pushing in, until pointer reaches OFF
and buzzer stops.
Time Bake Uses Automatic Timer
Using the Automatic Timer, you can TIME BAKE Setting the dials for TIME BAKE is explained in
with the oven turning on immediately and turning off detail in the baking section of this book.
at the Stop Time. set, or you can set both DELAY
START and STOP TIME dials to automatically start
and stop oven at ulater time of day. It takes the worry
out of not being home to sturt or stop the oven.
Questions and Answers
Q. How can Iuse the Nlinute Timer to make the Q. Can Iuse the Minute Timer during
surface cooking easier:) oven cooking?
A. The Minute Tjrner will help you time total
cooking, which includes time to boil food and
change tempcmturcs. Do not judge cooking time by
visible steam only. Food will cook in covered
conlainer’i even though you can’t see any steam.
Q. Must the CWck be set on correct time of
day when Iwish to use the Automatic Timer
for baking?
A. Yes, if you wish LOset the DELAY START or
STOP TIME dials to turn on and off at set times
durir,g timed functions.
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (DELAY START
and STOP TIME dials) are used with TIME BAKE
function only.
Q. Can Ichange the time of day on the clock while
I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
10

.. —.” . . . . . . . . .
USING YOUR OVEN
Before Using Your Oven
1. Look at the control. Be sure you understand how
to set it properly.
2. Check oven interior. Look at the shelves. Take
apractice run at removing and replacing them
properly to give sure, sturdy support.
3. Read over information and tips that follow.
4. Keep this book handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven Temperature Control
The OVEN TEMP knob is located on the control
panel on the front of the range.
Simply turn the knob to the desired cooking
temperatures, which are marked in 25”F. increments
on the dial. OVEN TEMP maintains the temperature
you set, from WARM (150”F.) to BROIL (550”F.).
The Oven Cycling Light glows until the oven
reaches your selected temperature, then goes off and
on with the oven unit(s) during cooking.
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 tire removing food from them
or placing food on them.
When placing cookware on ashelf, pull the shelf out
to the “stop” position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into the hot oven,
To remove the shelves from the oven, pull them
toward you, tilt front end upward and pull them out.
To replace, pluce shelf on shelf support with stop-
Iocks (curved extension of shelf) ticing up und
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
buck.
Shelf Positions
Each oven has four shelf supports-
A(bottom). B. Cand D(top).
Shelf positions for cooking w-e
sugges~ed in the Baking, Rotistlllg
tind Broiling sections.
L
Oven Light
Use the switch on the control panel
to turn the light on and off.
11

USING YOUR OVEN
Adjusting the Oven Thermostat
Use the time given on arecipe ~vhencooking the
first time. Oven thermostats. in time. may “drift’”
from the factory setting ml differences in timing
between an old and anew oven of 5to 10 minutes are
not unusual. [f you find that your foods consistently
brown too little or too much. you may make asimple
adjustment in the thermostat (the OVEN TEMP) knob.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
s[orc. to re-adjust the temperature setting of your new
oven. These thermometers can vary by 20-40 degrees.
Yom-oven t!~ermostat has been preset to maximize
cooking efficiency. To obtain pe~k cooking results,
make the temperature adjustment dre-c~’aluate your
cooking results for several Jays. If you are not satisfied
with cooking results. r-e-adjust the temptmture.
If you think the oven should be hotter or cookr. you
can adjust it yourself. To decide how much to chunge
the temperature, set the o~’enternperuture 25°F. higher
or Iov.’crthun the tcmpcraturc in your recipe. then bake.
The rcsu]ts of this “’test”should give jrou an idea (}i-
how much the temperature shouid be ch:mged.
Pull the knob off the
shaft, look at thr hack
of the knob and note the
current setting lwfore
making any adjustment.
Ttw knob is t“ac[orySC(
with (Iw top wrcw’ directly
under thu poin[cr.
Back of the OVEN TEMP knob
Bottom screw moves toward
HOTTER or COOLER
To adjust the thermostat:
1. Pull off the knob.
2. Loosen both screws on back of the knob.
3. Hold the knob as shown in the illustration of the back
of the OVEN TEMP knob and turn so the bottom
screw moves in the desired direction. You will hear
and feel notches as you turn the knob. Each notch
changes the temperature about 15° Fahrenheit.
oThe bottom screw
moves toward HOTTER
oto increase the temperature.
861
$3Wa;
The bottom screw
moves toward COOLER
to decrease the temperature.
4. Tighten [he screws.
5. Return the knob to the range.
Re-check oven performance before making any
additional adjustments.
BAKING
When cm)ki~lg :1!.ood for the first time in your new oven. use time given on
recipes as aguide. Oven thermostats. over aperiod of years, may “drift” from
tile fi:cti~ry sc[(ing und diffcre[wes in timin: betiveen tin old and anew oven of
5to 10 lninl~tes arc no{ unusu:ll and yOLImay be inclined to think that the new
oven is not perti)rming correctly. Hou ~>~cr.yoLlr newr O}rcnhas been set
correctly at the factory und is more apt to be accurate than the oven it replaced.
How to Set Your Range for Baking
To avoid possible burns, plum the sheltes in the
correct position before you turn the o~’enon.
1. Turn the OVEN SET knob [o [3AKE and [IN
OVEN TEMP knob to the temperu(ure yoLldesire.
2. Check food for doneness at the minimum time on
the recipe. Cook longer if necessary. Switch off
heat and remove foods. (m
‘w“
12

TIMED BAKING
aHow to Time Bake (on some models) The automatic oven timer controls are designed to
“<g~ @turn the oven on or off automatically at specific times
that you set. Examples of Immediate Start (oven turns
on now and you set it to turn off automatically) or
Delay Start and Automatic Stop (setting the oven to
turn on automatically at alater time and turn off at a
preset stop time) wi~l be described.
How to Set Immediate Start and Automatic Stop (on some models)
NOTE: Before beginning, make sure the hands of the
range clock show the correct time of day.
Immediate Start is simply setting the oven to
start baking now and turning off at alater time
automutictilly. Remember, Foods continue cooking
after controls are off.
1. To set the Stop Time. push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn oft for example 6:00.
The DELAY START dial should be at the same
position as the time of day on the clock.
2. Turn the OVEN SET knob to TIME BAKE. Turn
the OVEN TEMP knob to the oven temperature, for
example 250°F. The oven will start immediately
and will stop at the time you have set.
How to Set Delay Start and Automatic Stop (on some models)
Delay Start and Automatic Stop
is setting the oven timer tOturn
the oven on and off automatically
at alater time than the present
time of day.
1. To set the start time, push in the
knob on the DELAY START
dial and turn the pointer to the
time you want the oven to turn
on, for example 3:30.
<C% @
PUSH TO TURN 6
2. To set the Stop Time, push in the
knob cm the STOP TIME dial
and turn the pointer to the time
you want the oven to turn off,
for extimple 6:00. This means
your recipe called for two and
one-half hours of baking time.
NOTE: The time on the STOP
TIME dial must be later than the
time shown on the range clock and
the DELAY START dial.
3. Turn the OVEN SET knob to
TIME BAKE. Turn the OVEN
TEMP knob to 250°F. or
recommended temperattlre.
...
b
Place food in oven, close the door
and tiutomatically the oven will be
turned on and off at the times you
have set. Turn the OVEN SET to
OFF and remove food from oven.
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
NOTE: Foods that are highly
perishable such as milk, eggs,
fish, stuffhgs, poultry and pork
should not be allowed to sit out
for more than one hour before or
after cooking. Room temperature
promotes the growth of harmful
bacteria. Be sure that the oven
light is off because heat from
tie bulb will speed harmful
bacteria growth.
(continued ne.rt pwe)
13
(n

kiiia BAKING
(continued)
For best baking results. follow these suggestions:
Oven Shelves
Arrange the oven shelf or shelves in the desired
locations while the oven is cool. The correct shelf Type of Food Shelf Position
position depends on the kind of food and the browning Angel food cake A
desired. As ageneral rule, place most foods in the
middle of the oven. on either the second or third shelf Biscuits or muffins Bor C
from the bottom. See the chart for suggested shelf Cookies or cupcakes Bor C
positions. Brownies Bor C
ILayer cakes IBor CI
IBundt or pound cakes lAor BI
IPies or pie shells /Bor CI
IF rozen pies IA( on cookie sheet) I
Casseroles IBorC I
IR oasting lAor BI
8
Preheating PC
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking ‘%+
means bringing the oven LIp to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat. set and roasts, preheating is not necessary. For ovens
the oven at the correct temperature—--selecting awithout apreheat indicator light or tone, preheat 10
higher temperature does not shorten preheat time. minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
●Dark, rough or dull pans absorb heat resulting in a
browner. crisper crust. Use this type for pies.
.Shiny. bright and smooth pans reflect heat, resulting
in alighter, more delicate browning. Cakes und
cookies require this type of pan.
.Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25°F. and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 1Xinch space between pans as well
as from the back of the oven, the door and the sides. If
you use two shelves, stagger the pans so one is not
directly above the other.

~Baking Guides
oWhen using prepared baking mixes, follow package recipe or instructions
Ifor best results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in ajelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use acookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at atime.
I
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce abrowner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookiesheet Acake baked in apan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in apan smaller than
recommended, it may be undercooked and batter may
overtlow. Check the recipe to make sure the pan size
used is the one recommended.
I
Aluminum Foil
Never entirely cover ashelf with alarge cookie sheet
or aluminum foil. This will disturb the heat
circulation and results in poor baking. Asmaller sheet
of foil may be used to catch aspillover by placing it
on alower shelf several inches below the food.
I
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such as cooking allows heat to escape and makes baking
“bake 30-40 minutes.” times longer. Your baking results may also
be affected.
15 I

ROASTING
Roasting is cooking by dry heat. Tender meat or poultry can be roasted
uncovered in your oven. Roasting temperatures. which should be low and
steady, keep spattering to aminimum. When roasting, it is not necessary to
sear, baste. cover or add water to your meat.
Roasting is easy; just follow these steps:
1. Place the shelf in Aor Bposition. No preheating
is necessary.
2. Check the weight
of the meat. Place it,
fat-side-up (or poultry
breast-side -up) on a
trivet in ashallow pan
as close to the size of
the meat as possible.
(The broiler pan with
grid is agood pan for
this. )Line the broiler
4. Most meats continue to cook slightly while
.
standing, after being removed fr~m the oven.
Standing time recommended for roasts is 10 to
20 minutes. This allows roasts to firm up and
makes them easier to carve. Internal temperature
will rise about 5° to 10“F.; to compensate for
temperature rise, if desired, remove roast from
oven when roast’s internal temperature is 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
. .pan with aluminum foil desired internal temperature has been reached. -
when using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these ma~eriids
inside the oven or inside the oven door.
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325”F. Small poultry 9nmy be cooked at 375°F. for best browning.
Frozen Roasts
Frozen roasts of beef, pork. lamb, etc.. can be started Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for be cooked SUCCtMfUlly without thawing. FOI1OW
roasts under 5pounds, more time for larger roasts). directions given on package label.
16

43’
Questions and Answers
#Q. Is it necessary to check for doneness with Q. Do 1need to preheat mv oven each time
“
ameat thermometer?
A. Checking the finished internal temperature at the A.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For Q.
roasts over 8lbs., check with thermometer at half-
hour intervals after half the time has passed. A.
Q. Why is my roast crumbling when Itry
to carve it? Q.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to A.
cut across the grain of the meat.
Icook a roast or poultry?
It is unnecessary to preheat your oven.
When buying aroast, are there any special tips
that would help me cook it more evenly?
Yes.Buy aroast as even in thickness as possible,
or buy rolled roasts.
Can 1seal the sides of my foil “tent” when
roasting aturkey?
Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
c
:~~Lamb leg or bone-in shoul&r*
Veal shoulder, leg or loin*
Porkloin,rib or shoulder*
Ham.precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
Temperature
325°
325°
325°
325°
325°
325°
3500
325°
Doneness Approximate Roasting Time
in Minutes per Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
3to 5Ibs. 6to 8lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20 minutesper pound (any weight)
Well Done:
Well Done:
Well Done:
3to 5Ibs. Over 5lbs.
3540 30-35
35-40
10to 15Ibs. Over 15lbs.
18–25 15-20
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°– 185°
140°-1500t
150°– 160°
170°– 185°
170°– 180°
170°– 1800
115°–1250
185°– 190°
185”–190”
In thigh:
185°–1900
*For boneless rolled roasts over 6inches thick, add 5 to 10 minutes per pound to times given above.
?The U.S. Department of Agriculture says “’Rare beef is popular, but you should know that cooking it to only 140”F. means
some food poisoning organisms may survive.’” (Source: ”S~fe Food Book. Your Kitchen Guide. USDA Rev~June 1985. )
‘/-- .8
k,,
“d
17

.$ .,. . . . 1.4.>, .,’ .>>/-... .
BROILING
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to aminimum.
1. If the meat has fat or gristle near the edge. cut
vertical slashes through both about 2inches apart.
If desired, the fat may be trimmed. leaving alayer
about 1/8 inches thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the oven. Always use [he rack so
the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on Cposition.
5. Turn the OVEN SET knob to BROIL and the
OVEN TEMP knob to BROIL. Preheating units is t
not necessary. (See notes in the Broiling Guide.)
6. Turn food only once during broiling. Time foods
for first side according to the 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 the thinnest food. )
7. When finished broiling, turn the OVEN SET knob
to OFF. Serve food immediately, leaving the broiler
pan and rack outside oven to cool during the meal
for easiest cleaning.
4. Leave the door ajar
at the stop position.
The door stays open
by itself, yet the
proper temperature
is maintained in
the oven.
Use of Aluminum Foil
YOL1can use aluminum foil to line Without the slits, the foil will
your broiler pan and broiler rack. prevent fat and meat juices from
However. you must mold the foil draining to the broiler pan. The )
tightly to the rack and cut slits in juices could become hot enough to ,m.<i ~
it just like the rack. catch on fire. [f yoLldo not cLlt the
(1
‘)x’~:yfv;: ‘.$ ‘“ ‘
slits. yoLlare frying, not broiling, ~Q)’$$NN’-Y’
v
Questions and Answers
Q. When broiling, is it necessary to always
.
use arack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before broiling?
A. No. Salt draws out the juices and allows (hem to
evaporate. Always salt after cooking. Turn meat
with tongs; piercing meat with afork allow’s juices
to escape. When broiling poultry or fish. brush
each side often with butter.
18
Q. WIIy are my meats not turning out as brown
as they should?
A. [n some areas, the power (voltage) to the oven
may be low. In these cases. preheat the broil unit
for 10 minutes before plflcing broiler pan with
food in oven. Check to see if you are using the
recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
Q. Do Ineed to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler Y~‘
@
heat, thus keeping the surface cool enough to preven -
meat from sticking to the surface. However, spraying
the broiler rack lightly with avegetable cooking
spray before cooking will make cleanup easier.

BROILING GUIDE
1. Always use the broiler pan and grid that comes
with your oven. It is designed to minimize smoking
and spattering by trapping juices in the shielded
lower part of the pan.
5. When arranging food on the pan, do not let
fatty edges hang over the sides, which could soil
the oven with fat dripping.
6. The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
2. The oven door should be open to the broil
stop position.
3. For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
7. Frozen steaks can be broiled by positioning
the oven shelf at next lowest shelf position and
increasing cooking time given in this guide
.1 !4times per side.
piercing the meat and losing juices. -.
4. If desired, marinate meats or chicken before
broiling, or btish with barbecue sauce last 5to
10 minutes only.
Quantity andlor
Thickness +-F=+==
Food Comments
Bacon 1/2 lb. (about 8
thin slices) Arrange in single layer,
Ground Beef
Well Done Ilb. (4 patties)
l/2 [o 3/4 inch thick Space evenly. Up to 8patties take about same time.
Steaks less than 1inch thick cook
through before browning. Pan frying
is recommended. -
Slash fat.
c10 7
cf) 5
c86
c]~ II
c10 7-8
Beef Steaks
Rare
Mctiium
Well Done
Rare
Medium
Well Done
Iinch thick
(1 to IZ Ibs.)
IXinch thick
(2 tO 2X Ibs.)c15 14-16
c25 20-25
Chicken 1whole
(2to 2XIbs.),
split lengthwise
A35 10-15 Reduce time about 5to 10 minutes
per side for cut-up chicken. Brush ctich
side with melted butter. Broil skin-side-
down first.
Bakery Products
Brcwi (Toast) or
Toaster Pastries
English Muffins
~to 4sli~~s
1pkg. (2)
~(s~lit)
cI!4–2 I112 Space evenly. Place English muffins
cut-side-up and brush with butter.
if desired.
Lobster Tails 24
(6 to 8oz. each) Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
Fish i-lb. fillets 1/4 w
1/2 inch thick c55Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
B88
1inch thick
2(1/2 inch thick)
2(1 inch thick),
about 1lb.
Ham Slices
(precooked)
Pork Chops
Well Done
Increase time 5to 10 minutes per side
for 1Xinch thick or home cured ham.
c10 10
B13 13 Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2(1 inch thick)
about 10 to [2 oz.
2(1Xinch [hick),
about Ilb.
l-lb. pkg. (lo)
c10 9
c12 10
c14 12
B17 12–14
c61–2
Slash fat.
Wieners and similar
precooked sausages,
brat wurst
If desired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
19

CARE
Continuous-Cleaning Oven Interior
Special Care of Continuous-Cleaning Oven Interior:
Do not attempt to clean the oven until you have
read this section.
The Continuous-Cleaning Oven cleans itself while
cooking. The oven walls are finished with aspecial
coating that cannot be cleaned in the usual manner
with soap, detergents, steel wool pads, commercial
oven cleaners, coarse abrasive pads or coarse brushes.
Use of such cleansers and/or the use of oven sprays
will cause permanent damage.
The special coating is aporous ceramic material,
which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks. valleys and sub-surface “tunnels.’” This rough
finish tends to prevent grease spatters from forming
little beads or droplets that run down the side walls of
ahard-surface oven liner, leaving unsightly streaks
that require hand cleaning. Instead, when spatter hits
the porous finish, it is dispersed and partially
absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it
somewhat less noticeable.
Soil may not disappear completely and at some time
after extended usage, stains may appear that cannot
be removed.
The special coating works best on small amounts
of spatter. Itdoes not work well with larger spills.
especially sugars, egg or dairy mixtures. For this
reason, the oven is equipped with aremovable,
replaceable aluminum foil oven bottom liner which
prohxts the porous finish on the bottom of’the oven
from spillovers.
This special coating is not used on oven shelves or
on the inside of the oven door. Remove these to
clean with acommercial oven cleaner to pre~’ent
damaging the Continuous-Cleaning Oven coatin:.
AND CLEANING
(on some models) t
20
To Clean the Continuous-Cleaning Oven:
1. Let range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
2. Remove shelves and cookware, including the
broiler pan and rack.
3. Remove excess spills and boilovers from the
aluminum foil oven bottom liner before remo~’ing
the liner from the oven. This is to prevent excess
liquids from spilling on to the porous finish. Then
remove aluminum foil bottom liner and clean with
adamp cloth. (Before cleaning or iemoving the
aluminum foil liner, lift bake unit out of the way. )
4. Soil visibility may be reduced by operating the
oven at 400°F. Close the door and set temperature
control to 400”F. Time for at least four hours.
Repeated cycles may be necessary before
improvement in appearance is apparent.
Remember: During the operation of the oven, the
door, window and other range surfaces will get hot
enough to cause burns. Do not touch. Let the range
cool before replacing oven shelves and aluminum
foil oven bottom.
5. [f aspillover or hcav ysoiling occurs on the porous
surface, msoon as the oven has cooled, remove as
much of the soil as possible using astntill amount ‘2
of water and astif’f-bristle nylon brush. Use water
sparingly and change it frequently, keeping it as
clean as possible. and be sure to blot it LIp with
paper towels. cloths or sponges. Do not rub or
scrub with paper towels. cloths or sponges. since
they will Icavc unsightly lint on {he oven finish.
[f water Icaves uwhite ring on the finish as it dries.
tipply water again and blot it with aclean sponge.
starting at (he edge of the ring and win-king toward
the center.
The inside of the oven door has aporcelain enamel
finish. The oven door lifts off for cleaning away from
the Continuous-Cleaning Oven. For instructions on
how to clean the inside of the oven door refer to the
Lift-Off Oven Door section.
Use care in removing and replacing aluminum foil
oven bottom liner and shelves and in placing and
removing dishes and food to avoid scratching,
rubbing or otherwise damaging the porous finish on
the oven walls.
)1
Do not use soap, detergent, steel wool pads,
commercial oven cleaner, silicone oven sprays,
coarse pads or coarse brushes on the porous
surface. These products wi11spot, clog and damage
the porous surface and reduce its ability to work.
Do not scrape the porous surface with aknife or
spatula— they could permanently damage the finish.
.