Hotpoint RS734GP Specification sheet

—
How to get the best from
Your
Contentf
Alllnlinll]ll F:~)il
5. 17, Ix. 2(>
Prehe~lting 16
An(i-Tip I>c\icc
3.20
Rotis(ing 18. 10
Appli:lncc Rcgistril[ion
?
Seli-Clciining 97–24
(’:lnn in: Tips
ii
shelves
~~ ](,
C:Irc :IIICI [’lcilning
~5--~()
Thernlos(:it AdlLlstl~len{ 13
C-li)ck/Tinlcr
()
Tinlec{ B:lkin: 14, 15
COIISIII1lCI Scrviccs
31
Problclll Solver 30
IJcil(llrcs (). 7 S:ll’ety Inslrllctions
3–5
Mocicl :IIICI Scri:ll Nlinlbcrs -
?
Surface Cooking 10. I 1
oten
I 2-24
Control” Setlin:s
10
Use and Care
of Models
RS734GP
RS744GP
light: Bllll> Rcpl:lccnlerl[ I 2. 2X (;E Answer Center’
OY”eIl Vcll(
4, 20
800.626.2000

m
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(Q:
HELP US HELP YOU...
Before using your range, Write down the model
read this book carefully. and serial numbers.
It is intended 10 help yoLI oper;l[e
and muintain your new r-angc
pr(jpcrly.
Keep it handy for answers to your
questi~)ns.
II’ you don’t understand something
or need more help, write (include
yc)ur phone number):
Consumer Affairs
Hotp(~int
Appliance Park
L(luisvit]e, KY 40225
Y(lLI’ It find (hcnl 011 J tabet (JI1 the
front of the range hchind the
stor”age drawer. SeL> [he f;catut”c~ 01”
Your Rarlge sec(it)n in this bt)t)k.
These numbers are also c)n the
C’~)nsumer product ownership
Registration Card tha[ ctinle with
your range. Before sending in this
card, pletise write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence” or ser~’icc calfs
concerning yt)ur range.
If you received
a damaged range...
Illlmcdi;.rtcly ct)ntact the deater (or
10U i Idcr) [hat sold jou the range,
Save time and money.
Before you request
service . . .
Check the Problcrn Solver- in the
hack ot this h(~ok. f[ fists caLises of
mirl~)r. oper:~ting probfems that you
can correct yourset 1..
IF YOU NEED SERVICE
Tc) obtain service, see [he Consuincr” Services page in
the hack
{~t[tlis b(~(~k.
Wc’l”c pl”OLld of C)LI1” service irnd want yoLl to be
f>leased. fl tor some reason you :uc 1101 hirppy wi(h the
scrvicc yoLI receive, here tire three steps [() fo]it~w IC)I
turther help.
FfRSrT. ct)rltact the people who serviced your
apptiance. Expltiin why you arc not pfcased. fn most
cuses, this witf sc)tve the prt~btem.
Nf;x’r. i [’ yoLI iuc slit] n(jt p]cascd. w;r-i[c al! the
de[ai I s--i IIL:I u(fi n: j our f311(lnc nunlbcr’--to:
Millliig~r”, COI)SUIIICI Rclilt ioils
tiotp~~i nt
Appfi~u]cc P;lrk
[.(~uis~illc, KY 40225
I; fNAl,f.Y’. if’ your problem is s(itl rl(~t resolved, write:
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2

‘m
MPORTANT SAFETY INSTRUCTIONS
Read all instructions before using your range.
IMI’ORTANT SAFETY NOTICE
The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California
to publish a list of substances known to
the state to cause birth defects or other reproductive
harm,
and requires businesses to warn customers of
potential exposure to such substances.
The fiberglass insulation in self-clean ovens gives
off a very small amount of carbon monoxide during
the cleaning cycle. Exposure can be minimized by
venting with an open window or using
a ventilation
fan
or hood.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
●
●
✍✎
●
●
(Jse this appliance only for its intended use
as described in this manual,
Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
Do not attempt to repair or replace any
part of your range unless it is specifically:
recommended in this book. All other servicing
sh(.)uld be referred to a qualified technician.
Bef(!re ~erformin~ any service, DISCONNECr~
THk, RANGE POWER SLJPPi,Y AT TH14;
H()[ SEHOLD DISTRIBIJT1ON PANI?l> BY
REM(3V1NG THE FUSE OR SWIT(.:HING OFF
THE (: IRCUIT BREAKER.
WARNING—A1l ranges can tip and
— .-—
injury could result. To prevent
accidental tipping of the range,
from abnormal usage including
excess loading of the oven door,
attach it to the wall or floor by
installing the Anti-Tip
device
supplied. Make sure the chain fits
securely into the
slot in [he dc}ice.
If you pull the range out from the
wtill for any reason. make sure the
device is properly engaged before you push the
range back. Ptease refer to the Anti-Tip dekice
information in the back of this book. Failure to take
—
this precaution could result in tipping of the liltl~t
and injury.
● Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Teach children not to play with the controls
or any other part of the range.
● Never leave the oven door open when you are
not watching the range.
● Always keep combustible wall coverings! curtains
or drapes a safe distance from your range.
● Do not allow anyone to climb, stand or hang
on the door, drawer or range top. They could
damage the range and even tip it over, causing
severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON
THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Never wear loose-fitting or hanging garments
while using the appliance. Flammable material
could be ignited if brought in contact with hot
heating elements and may cause severe burns.
m
. Use only dry pot holders—moist or
.
: damp pot holders on hot sur[’aces mav
—
reSLlit in burns from steam. Do not ]e;
pot holders touch hot heating etements. Do Ilot
use a towel or other bulky cloth. Such cloths ctin
catch fire on a hot burnel:.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
● Always keep wooden and plastic utensils
and canned food a safe distance away from
~our range.
● For your safety, never use your appliance for
warming or heating the room.
● 1)() NOT STORE OR USE COMBIJSTIBLE
MArl’ltRIAI.S, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
‘rHk: VICINITY OF THIS OK ANY OTHER
APPLIANCE.
3
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m
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-.. .,. ... ——. —.. .—
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,... .--, ..,
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_.. --,,.-. _,--—. . —.--——.,,——- .., —,, ,--—. ,, ,- ....,-
!
●
IMPORTANT SAFETY INSTRUCTIc)NS
(Contifll[c(l)
● Keep hood and grease filters clean to lnilinl:li n
good” venting find to avoid grease fires.
e Do not let cooking grease or other flatnmabl(!
materials acc~lnlulate in or near the rang(’.
, ?$ & ,,
@
* Do not use water on grease fires+
r: ,
—= .,. ,’
—
Never pick [tp a tlaming pan.
<-.
Stnother f7at]-tillg p;in on surfucc u~li(
b! co}cring pan coinplctely with well-fit[i!]g lid,
cookie” sheet 01” Ilat [ray, or il’ :lyili!;lt)]c?, usc LL ~]ry
che[nic:~l or f~)dnl-type extinguisher,
I;l:trnc in the oven can be snlothercd conlplctel}
by closing the oven (foor” and turning tht oven
control” to OFF or by using a dry cheln ical or
!’():lll~-typ~ c.x[ingu isher.
. 1)() JIOi t~)ltch heating elements or interior
sarface of’ oven. I’hcse surfaces nlay be hoi
.’:;i)ugh !() burn even though they arc dark in col(~r.
I]uring :Ind :lfter use, do not touch, or let clo[.hin:
or other !’[ :~nlnlable lnd[eri ;lIs Cont:lct surf:Lce units.
21reLls ne:irhy surface units or :]ny i nteri[)r ilrr~i of
the oven: ;lltow sufficient tinle for coolin g,” first.
* ,S ta[ld a~~ay from the range when opening th~’
$)len door. Hot air or steam which escapes t’ar]
cause []urns to hands, face and/or eyes.
J I)o not heat unopened f’ood containers.
}]ressure could build up and the container
could burst, causing an injury.
4
* W?hen using cooking or roasti~lg bags in tl~e
oven, t~)lic)w the r~lit[llll’iictu]~r.s dircc[ions.
. 1 ),. ..,. * . . . . . . . . . . . . . . ... !,>.. 4,. ,1 -.. . . . . . . . . . . . . . . . . . . I (’
e
a
a
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.

Surface Cooking Units
* Use proper pan siz&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 a portion 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 the surface units unattended at
high heat settings. Boilover causes smoking and
greasy
spillovers that may catch on fire.
● Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this book. Misuse could result in a shock, fire
hazard or damage to the range.
● 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.
● Always turn surface unit to OFF before
removing cookware.
● 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.
● To avoid the possibility of a burn 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.
● Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
“ Do not immerse or soak the removable
surface unih. Do not put them in a dishwasher.
Do not self-clean the surface units in the oven.
—
. When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread the
flame.
● Keep an eye on foods being fried at HI or
MEDIUM HI heat.
● 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
pan.
● Use little f~or effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
● If a combination of oils or fats will be used in
frying, stir together before heating, or as fats melt
slowly.
● Always heat fat slowly, and watch as it heats.
● Use deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
● Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
SAVE T~SE
mSTRUCTIONS
5

FEATURES OF YOUR RANGE
? ? ? ? ??? ?
RS734GP (no window in door)
RS744GP (window in door)”
6

‘w
,,
/
F:xplained
Feature Index on Page
1 Porcelain or Brushed Chrome Cooktop
5,25
2 P1ug-in Surface Units 5,26
c>
3 Drip Pans 5,26
4 Oven Light Switch on
some models
12
5 oven Vent 4.26
Located under the right rear surf:ice lmit.
6 Anti-Tip Device 3,29
See the Installation Instrllctions.
7 I;lectronic Oven Control
8,25
8 Surface “ON” Indicator Light
I ()
9 Surface Unit Control Knobs
10,25
I () oven Shelf Supports
12
[;or ro~lsting, b:lking ilnd hroiling positions” 01” shelves.
see sllggestions in the cooki” ng sect ions.
11 Oven Shelves with stop-locks”
4, I ~, 16
22, 27
12 Bake Unit
27
13 Removable oven Door
22, 27
E:lsily rcnlt~ved tt)r cicaning.
—. —
14 Broiler Pan and Rack 4,
18
22, 28
15 Storage Drawer
3, 28
16 Model and Serial Numbers
2
I 7 Br,:~il Unit 20,27
18 Ov@n Light
12,28
7
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r ‘- - -
FEATURES OF YOUR OVEN CONTROL
1. CI. E; AR/ok’k’. Press this pii(l to CLUICCI Jll oven
opcr~lt ions cxccpt clock ~uld ti nler,
2. PR()(; RANI STATUS. \VC)rds light up in the
displ:ly (() indic~tle whtit is in the tinlc displ:~y.
Progriinlnled intornl:ition” ciin be displayed tit :uly
[in]c by pressing the p~id of the operation” you w~]nt
to see. t:or cx:ul]plc. you cdn displ:ly the current
tinlc of” (t:iy white the til~ler is counting dc)wn by
pressing the CLCjCK p:I(l.
3. TIME; 1) ISPI.AY. Shows the tinlc 01” cI:ly, the tinlcs
set [or [he tilllcr or aulotll:iric t)vcn opcr;lti(~n.
4. 01’F;N Tk;MPI:RATURF; AND BROII,
DISPI,AY. Sh~)ws the oven telIlperLliLlt”e or
the broil sc{ting sclectcLt.
5. P’UNC’1’ION INI)ICATOKS. 1,ights up to show
wtlc(tlct” oven is in the b:ike, the brc)il 01” the SC] t-
ctcilrl Illoctc.
7. TIMEIR. Press this p:il] to sctect the tinier function,
The tinier dc)es not control” oven opet-;ltions,” The
tinlcr c:Ln tinle up tt) ‘) hours ;Ind 55 tninutcs.
To set the timer, first press the TIMER p:ict, then
press the INCREASE t)r DECREASE p:l(t to
ch}lnge the ti nlc.
T() cancel the timer, press the TIMER p:l~t while
“TIMER” is dispt~lycd.
8. CI,OCK. T() set the clock. first press the Cl OCK
piid. Then press the INCRF3ASE or I) I:CR?ZASFZ
p:ld to the cort-ect tinlc 01” ~t:ly. Press the C1.OCK
P:ld to St2U”t.
@@@k
9. STOP’ 1’IMIZ.USC thisp~lcl~il~)tlgwith the COC)K
TIME or the C] ,EAN p:lli to set the OVCI1 to st:lt’t
ilnd stop :iutonl:ltic:~l Iy :It ii ti nlc you select.
10. COOK TIM K;. Use this p:Id for Tithed B:Ike
t)~en operiitions.”
11. CI.k;AN. Press this pu~t to sctcct the selt-cle:uling
tun(:tion. Sec the opct.:ltitlg the Sctl’-Cle~tning
[)ven section.
—
12. BKOI1,. Press this p:icl to select the ht”~)it function.
If’ “1~-” and a number flash on the displa~’
and the control” heeps, this indicates fun(:t ion
error code. f>rcss the (“f ,[3AR/of;F. p:]~t. Al tt)w
the ()\cn to coot” I’ot” otle tl~)ur. Put the ()\ctl h:tck
i nlo opct.il[ ion. f 1’ I’unct ion error c:octe repe:lts,
ctis~’c)nncct pow;ct” t(l tflc oven iuld CLII t ft)i sctkicc
—
8
—

OVEN CONTROL, CLOCK Am T~ER
—
Clock
To Set the Clock
The clock must be set to the correct time of day for
n
1. Press the CLOCK pad.
the automatic oven timing functions to work properly.
The time of day cannot be changed during a Timed
CLOCK
Btike or a Clean cycle.
n
2. Press the INCREASE or DECREASE
A
pad to set the time of day.
3. Press the CLOCK pad to start.
Timer
To Set the Timer
The timer is a minute timer; it does
D
1. Press the
not control
oven operations. The TIMER pad.
maximum setting on the timer is
TIMER
9 hours and 55 minutes.
(—> 2. Press the
I 1
A
INCREASE or
DECREASE
pad to
set the amount of
m .
time on the timer.
The timer will start
automatically
within a
few seconds of releasing the
INCREASE or DECREASE pad.
The timer, as you are setting it,
will display hours
and minutes.
“HR” will be in the display.
During the countdown, when the
timer reaches the last minute, the
display will change to seconds
only and
a single beep will sound.
To Reset the Timer To Cancel the Timer
If “TIMER” is showing, press the INCREASE or
Press the TIMER pad while the word “TIMER”
DECREASE pad until the desired time is reached. is displayed.
If “TIMER” is not showing, press the TIMER pad
first, then follow the instructions above to set the timer.
End of Cycle Tones
The end of cycle tone is a series of three beeps followed by one beep
every six seconds.
If you would like to remove the signal that beeps
every six seconds, press and hold the CLEAR/OFF pad for ten seconds.
To return the signal that beeps every six seconds, press and hold the
CLEAR/OFF pad for ten seconds.
Display Messages
— If “DOOr” appears in the display, the oven door is opened and
~eeds to be closed.
If “LOCK” appears in the display, the oven door is in the locked
position. BAKE, BROIL and COOK TIME cannot be set if the door
is in the locked position.
9

SU~ACE COOHNG
At both OFF and HI the control” “clicks” into position.
Switching hea(s [o higher settings always shows a
You may hear slight “clicking” sounds during quicker
change than switching to a lower setting.
cooking, indicating the control is keeping the unit at
the heat level or power level you set.
How to Set the Controls
Push the knob in
and turn in either
direction to the heat
setting you want.
The control must be
pushed in
to set only
from the OFF position.
When the control is in
any position other than
OFF, it mtiy be rotated
without pushing in.
Be sure you turn control to
OFF when you Finish
cooking.
The surface unit indicator light will glow when
ANY hetit on any surface unit is on.
Heat Setting Guide
Hi—Used to begin co[)king or to bring water to a Nol-k;:
boil.
Reduce hefit setting Jttcr water boils.
● At H 1 and M lil>l U M H 1(; H sett i rigs, ne>cr lca~e (hc
—
Ml~]jlUM Hl(JH—(Se(ting haltw~y between HI and
tood” unattended, Bt~i!{~tcrs caLIsc slnoking: greasy
M13D) Maintains a i’ast boil on lal”ge amounts (JI’ I’()()d.
spi 1 lovers ]llay catch l’irc.
Nlh][)—SJule and brown; keCpS food at a medium
● At M F-III U M 1-OW and [,() sctt i rigs. mcll chc)colatc
boil or simmer. and huttcr on small surl.ace uni[.
MEJI)IUM I. OW-(Settitlg hallway between MED
~nd 1.,0) Cook titter starting at H 1; cooks with I it[le
wtiter in covered pan.
L()—Used I.or long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
COO~NG 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 trim ring more than 1 inch.
RIGHT
ml
*
Not over 1 inch
WRONG
10

Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding f~~od,
Frost foods bubble vigorously. Watch food trying at high temperatures.
Keep
range and hood clean from grease.
Wok Cooking
We recommend that you use only a
flat-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 unit will cause a
build-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.
HOME CANNING TWS
Canning should be done on surface units only.
— pt)ts that exterld heyo[l~ one inch of. surface ullit.s
drip pun arc not recommended for most surface Cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be LIscd. This is
bccuuse boiling water temperatures (even undcl”
pressure) are not htirmtu] to cooktop surf:~ccs
surround ing the surfuce units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most
syrLIp or sauce mixturcs-
and all types OF frying—cook at temperatures much
higher than boiling waler. Such temperatures could
cvcntuuliy harm cooktop surfaces surrounding
surface Llnits.
Observe the Following Points in Canning
1. Bc sure the canner tits over the center of’ the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit.
use smaller diameter pots
for good canning results.
2. For best results, use canners with flat bottoms.
Canners with ilanged or rippled bottoms (often
toulld in enamelware) don’t make good contact
with the surface unit
and take o long time to
boil water.
E“lat-bottom canners are recommended.
—
3. When canning, use recipes and procedures froni
reputable sources. Reliable recipes and procedures
~ire avaitable from the manufacturer of your canner:
manufacturers of
glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE:: It your house has low voltage, canning may
take longer than expected, even thou&h directions
hlive been carefully followed. The process time will
be shortened by:
( I ) using a pressure canner,
and
(2) starting with IHOT tap water for fastest heating
of. large quantities of water.
11

—
USING YOUR OVEN
Before Using lbur Oven
set [he III properly. l<cil~l ovct--[he dircc[ions I’or the
Oven (~on(rois” so you unclerst:ind how to usc (henl.
4. Keep this hot~k b:l~lcl~ so )OU ciul relet” to i[,
cspccilll 1~ dltring ( Ile l’ir~[ ivrcks ot using Y(JUI
2. Check [he insid~> of (h~: ()\cn. I.,()()k :It the shcl~es.
Ilcw OVCI1.
T:ike 21 pr~lcticc rLIn :It rcnlo~,ing ;uld rcpliicing (hei]-)
pl”opcrly. to :i\c Slll”c’. S[lll”dJ’ support.
—.—. —— — —
Oven Shelves
‘l’he shelves are designed with st{)p-loc.ks so that
when
placed correctly on the shelf supports, they
will stop before coming c~)nlpletely from the oven,
and will not tilt when removing fi)od from or
placing food” on them.
“1’0 remove the shelf t’r[)nl the ()\en. pLIll i( t’oru:u ”ci to
the stop-locks” :InLl I i [t the i’rent 01 [be shel t’, Be cert:lin
[tl~it (IIC she] 1’ is cool” bcl’ore touching i~.
‘1.() rephlce tile Shelf’ in the oven. tilt the shelf LIp :~t
[he I’rent :Inci slide the cur~cd extension u1’ the shell’
under slop-lock” on shell’ \LIpport. Then slicte the shcl~
;111 the w;Iy into the olcn.
When pl:~cing cook\ v:irC” ot] tl shclt’, putl the shell’ out
to the ‘stop.” posit ion,” [>t:icc (hc co(>kw ~lrc on the
stl(:tl’. then st idc the shct 1. h:ick in[() ttl~’ l)v~>n. This wi I t
et i n] i n:ltc rct~cb i ng i I]to the tl(~[ olen.
Shelf Positions
Oven I,ight Switch
Use the switch on the c(~ntr[)t p:tncl to turn the tight on :ind (~1’t’.,
12
—
—

.-.
Adjusting the Oven Thermostat
Whtn cooking food for the ~irst time in your new
oven, use time given on recipes as a gLlide. ~J~en
therrnost?its. OVCI. a period of years. may “drift” from
[he factory setting and the ditferenccs in timing
between an old and u new oven of 5 to 1 () minutes are
not unusual. Your oven has been set correctly
at the
factory and is more Iikcly to be accurate than the oven
which it rcplaccd.
We do not recommend the use of inexpensive
thermometers, such
as those found in the grocery
store, to check the temperature settin& of your new
oven. These thermometers c:m vary by 2040” degrees.
If you think the oven should be hotter or cooler,
you can adjust it yourself. To decide how much to
change the temperature, set the oven temperature
7~0F higher or ]~wer than the telnper’atllre in y~)llr
-.
recipe, then bake. The results of this “test” should
(rive Yell ;In i~ie:l 0[. how lnLlcb the temperature shOLl]d
5
be changed.
To Adjust the Temperature:
n
1. Press the BAKE pad.
BAKE
2. Select an oven temperature between 5000F. and 5500F.
3. Immediately, before “ON” appears, press and
hold the BAKE pad for about 4 seconds. The time
display will change to the oven adjustment display.
n
4. The oven temperature can be adjusted
Aup to
(+) 35°F. hotter or (–) 35°F.
cooler. Use the INCREASE or
DECREASE pad to select the desired
change in the red display.
n
5. When you have made the adjustment,
CLEAR press the CLEAR/OFF pad to go back
OFF
to the time of day display. Use your
oven
as you would normally.
NOTE: This adjustment will not affect Broil or
Clean temperatures. It will be retained in memory
after a power failure.
BAKING
Your oven temperature is controlled very accurately using an oven
control systcnl. We recommend that yoLI operate the oven tor a nLlmber
oi. weeks to beColne tanli]iar with yoLIr new oven’s periorlnance. ]1 you
think an adjustment is necessary, see the
Adjusting the Oven Thermosta[
section in this book.
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
correct position before yoLI turn the oven on.
r
1. Press the BAKE pad.
II
BAKE
\
J
2. Press the INCREASE or DECREASE pad.
The last
oven set temperature appcurs in the
display. Continue pressing un(il the desired
temperature is displayed.
When the oven starts to heat, the word “ON” and the
changing temperature, starting ;~t loOOF.>” witl be
displayed. When the oven reaches the temperature
you set, a tone will sound.
~ 3. Press the CLEAR/OFF pad when
I 1-
CLEAR
baking is iinished and then remove
food from oven.
OFF
77
To change oven temperature during the
BAK1’. cycle, press the BAKE p’id ~nd then
the INCREASE or DECREASE pad to get the
I
new temperature.
((’()/1/;//[/(,(/ /t(,.\’/ /)([,<(, )
—

TIMED BAKING
How to Time Bake
Your (~vcn can be set lo tuln 011 anLl off” :lli[otll~ltic:llly.
NOTF;: Before beginnins. nl;ike sure the oven clock
shows (Ilc c~)rrcct ti nlc of (I:ly.
n
‘ro set the clock, I’irst pI”CSS the
~’1.OCK p~lcl. Press the INCRI~ASE
CLOCK
or DEC’RI:~ASI{ paci until correct ( i n~e
1)1’ diiy is displ~lyed. Press the C’LOC;K
pilci to still-t.
—
How to Set Immediate Start and Automatic Stop
Th~’ t)\cn will (urn on inlnle(liate]y :u)c{ cook” l’ot” :1
4. Press the INC. REASE or [>E{C~R1”~ASIZ p:id until
sclcctc~t length ot” Ii nlc, At the end of C()()k Tilllc the
(Icsirc(i length of” baking t itlle is ~tisplil}e~l.
()~en wil I luril ()~1’ :lul(lnltiticillly.
The w()[cIs TIMED BAKE” :lllLf “C()()K TIM E..
’110 avoid possible burns, pl:lcc the shelves in the wit
I he displ:iycd :llong with (I1c (~vcrl tcrllper”~lture
c~)t”r-cct ~>~)sition before YOU turn the t)ven on.
th:it vou set :~nd the cc~ok tinlc th:tt Vou entered.
n
1.
BAKE
n
2.
A
n
3
COOK ‘.
TIME
l) EC REASE~ pad until desile~l
.
tcnlpetutur-c is clisptilyc(i.
5. A( the cnd c)t’ Tinle(l B:ike. the ctispl~l) will sh(~w
‘“et-fR:()() (()()K TIM1~.. :Irld the (~vcrl witt turtl 01’1.
—
—
14

How to Set Delay Start and Automatic Stop
Quick Reminder
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to
select oven temperature.
3. Press the COOK TIME pad.
4. Press the INCREASE or DECREASE pad to
set the length of cooking time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad
until desired stop time appears in display.
Delay Start and Automatic Stop is setting the
oven control to turn the oven on
and bake until a
specific time.
For example: Let’s say it’s 2:()() and dinner time is
shortly aft~r 7:00. The-recipe suggests 3 hours baking
time at 325°F. Here’s how:
To avoid possible burns, place the shelves in the
correct position before you program the oven.
‘ n
1. Press the BAKE pad.
II
BAKE
n
2. Press the INCREASE or DECREASE
A
pad until “325°” is displayed.
m
3. Press the COOK TIME pad.
I TIME I
(
)
4. Press the INCREASE pad until
‘L3HR:00’” appears
in the display. Cook Time of 3 hours now appears
in display.
n
5. Press the STOP TIME pad. ‘SET
STOP
STOP TIME” and the earliest Stop
TIME
Time you can set appear on the display.
In this example, “5:00” and “STOP
\
J
TIME” appear on the display.
The control automatically sets Stop Time by
adding the Cook Time to the time of day. In this
example, the time of day is 2:00 and the Cook
Time is 3 hours, Adding 3 hours to the time of
day equals
5:00.
6. Change Stop Time from 5:00 to 7:00 by pressing
the INCREASE pad until
“7:00” and Stop Time
appear in the display. The words “DELAY TIMED
BAKE” appear on the display.
At
4:00, the oven will turn on automatically. When
the oven starts to heat, the word “ON” and the
changing temperature, starting at 10O°F., will be
displayed. The oven will cook for the programmed
3 hours and shut off automatically at
7:00.
7. At the end or Timed Bake, the display will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound. Press the
CLEAR/OFF pad to clear the display if necessary.
8. Remove food from the oven. Remember, even
though oven shuts off automatically, foods continue
cooking after controls are off.
NOTE: Foods that spoil easily such as milk,
eggs, fish, stuffings, 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 the bulb will speed
harmful bacteria growth.
15

BAKING
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
position depends
on the kind of
food and the
browning desired.
As a general rule, place most foods in the middle of
the oven, on either the second or third shelf from the
bottom. See the chart
for suggested shelf positions.
~pe of Food Shelf Position
Angel food cake
A
] Biscuits or muffins I B orC
I
I Cookies orcupcakes I B orC
I
Brownies B or C
Layer
cakes B or C
Bundt or p(JLInd cakes A or B
Pies or pie shells B or C
Frozen pies
I A (oncookie sheet) I
casseroles B or C
I
Roasting
A or B
Preheating
.-
Preheat the oven if the recipe calls for it. Preheat
t~lclle:ltillg is ll~~~ss:il~ for good” l“CSLlltS wh~]] b:lkillg
means bringing the oven up to (he specified
.
cakes, cookies, pastry and brc~cis. For n]ost casseroles
temperature
before patting in the food, To prchea[, set
and roasts. preheut i ng is not necessary, F-or ovens
the oven ~t the correct let~ll~el-atut”c—select ing a
without a preheat indicator light or tone. preheat I ()
higher temperature
does not shorten preheat time.
m inutcs. A I(cr the f)vcn is preheated place the food
in the ~~vcn as quickly as pt~ssible to prevent heat
from cscdping.
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 dul I pans absorb he~t resulting i n a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
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 e~en cookin: and proper browning. there must be
enough room for air circulation in the oven. Baking
results will be better i I 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 I to i Y inch space between pans as well
os from the back of the oven. the door and the sides. 11’
you use two shelves, stagger the pans so one is not
directly above the other.
16

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll
pan (short sides al! around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches
the
walls or the door of the oven.
For best results during regular baking, use only one
cookie sheet in the oven at
a time on the shelf at either
position B or C.
Also see the Multi-Shelf baking section.
Pies
Cakes
For best results, bake pies in dark, rough or dLIll parls When baking cakes, warped or bent pans will cause
10 produce u browner, crisper crust. Frozen pies in [’oil
uneven baking results and poorly shaped producis.
— pans should
be placed on an aluminum cookie s!lee[
A cake baked in a pan ]argcr than the recipe
[’or baking since the shiny toil pan retlects heat aw~y recommended will usually he crisper, thinner and
from the pie crust: (he cookie sheet helps re[tiin it. drier
than it should be. If baked in a pan smaller than
rccolnnlended. it maj be undercooked and batter may
()~crtlow. Check the recipe to make sure the pan size
LIsed is the one recommended.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking. A smalter sheet
of foil may be used to c~tch a spillover by placing it
on a lower
shelf several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and maximum baking times such as during cooking allows heat to escape and makes
“bake 30-40 minutes.” baking times longer. Your baking results may also
be affected.
17

ROASTmG
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered
in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting
is really a baking procedure used for meats.
Therefore. oven controls are set for BAKE or Timed
Baking. (You may hear a slight clicking sound,
indicating
the oven is working properly. ) Roasting is
easy; just follow these steps:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meut. Place it, fat side
up, (or for poultry,
breast-side-up) on a
trivet in d shallow pan.
The melting
ftit will
baste the meat. Select a
pan
as close to the size
of the meat as possible.
(The broiler pan with
rack is
a good pan for
this. ) Line the broiler pan with aluminum foil when
using the pan for marinating, cooking with fruits.
cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven or inside the oven door.
(
3. Press the BAKE pad.
II
BAKE
r
4. Press the INCREASE or DECREASE
—
A
I
pad. The last oven set temperature
appears in the display. Continue
pressing until the desired temperature
is displayed.
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at 100°F.,
will be displayed. When the oven reaches the
temperature you set, a tone will sound.
n
5. Press the CLEAR/OFF pad when
CLEAR
roasting is finished.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to 10°F.
less than the temperature in the Roasting Guide).
NOTE: You may wish to Time Bake, as described
.—
in the Baking section of this book, to turn oven on and
off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
To change oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get new temperature.
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 successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts). directions given on package label.
—
18

.-—
)uestions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer’?
A. C’hccki ng 1 he tin ishecl i n~et”n:il [empcriItLIre :11
the conlpletion” of cooking” [iillc i> rcc(>nlnlcndcd.
Tcnlper:lturcs arc shown in the Roasting Guide.
For
roLIsts over 8 lhs., check with thcrnlometer
:tt h:l]f.-hour in(crv:lls tiftcr I1:LI 1’ the cooking” [itllc
tltis passed,
Q. Why is my roast crumbling when 1 try to
carve it’?
I’ype
-. Meat
“cndcr cuts: rih. high c]uality
,;irl(~in (ip. rump or l(lp round:~:
L.:111113 lcg or bone-in shoulder:;:
Vc;ll Sh(lLlldCl”, Icg 01” Ic)in:;:
Pork Itlin. rih or Shoulder:!:
Hiinl, pl”CC()[)kCd
l>oultry
Chicken or [>uck
Chicken picccs
‘rLll’kCy
Q. I){) I need to preheat my oven each time 1 cook a
roast or poultry?
A. It is r~u”ely rlcccssary to preheat your oven. Preheat
only tot” VCIY sn~idl I C)LISLS, which cook” L1 short
length of” til;le.
Q. When buying a roast, are there any special tips
that would help me cook it more evenlytz
.4. Yes. Buy :1 r~~ost [is even in thickness as possible.
01” bLly I“otl CCt l-otiSt\.
Q. C;an 1 seal the sides of my foil “tent” when
roasting a turkey?
A. Se~ltin: [he toit will sle;lnl the lllcat. [.caving it
unse~lted :It tows the ilir (() circut:lte ~lnd brown
ltlc 11’leilt.
ROASTING GU~E
I)ouencss
I<iu”c:
Mcdiu!l]:
Well
I)ollc:
I<iil”c:
Mcdiunl:
Welt
I){)nc:
well I) OIIC:
well 1) OIIC:
‘I’() W;u”lll:
Well DOIIC:
Wctt [) OIIC:
W’cli [.) OIIC:
Approximate Roasting ‘rime
in ,Miuutcs per Pound
3 to 5 Ibs. 6 to 8 Ibs.
24–33
1 8---?2
35–3’)
~~–~c)
40-45
30-35
2 I --?5
20--23
25–30
~~-.~x
30-.35
~x–~j
35-45 30-40”
35-45
30-40”
17-20 nlinu(cs per poLInc\ (LIIIJ wcigh[)
3 to 5 lbs.
()}er 5 Ibs.
35-40
30-35
35-40
10
to 15 Ibs.
over 15 11)s.
1 X--25
I 5-20
Internal
‘temperature
‘E’.
140’’ -- 1 500”;”
I 50’’-- I 60(
”
I 70<’- 1 Xs”
I 400
-
1 50’’”1”
Isoo-t (300
I 70 ”-1 Xs”
1700-1 Xoo
I 70”- 1 X()”
1 I 5“–t 200
I 85”– 1900
1 Xs”-- 1900
In thigh:
I 8s0-- I 900
“i”~’tle U, S. ~cp:it”tnlent ot” Agric Lilt Llre s:iys
“RJrc beet’ is popLll Lu, bLIl yoLI \hoLIld knt)w lh:Il cooking” it [() t)nly I 40”F. n]c:ins s~)nlc
I’()[)d p(~ist)ning t)rgunisnls nl:Iy sllrvi~c.” (Source: Stit’c F()()d B()()k.–-Y()ur Ki[chcn Guide. I.JSIIA I<c\. June 1985. )
19

BROILING
llroiling is cooking food by intense radiant heat from the upper broil unit
in the oven. Most fish and tender cuts of meat can be broiled. Follow these
s(cps to keep spattering and smoking to a minimum.
1.
If meat h~s f~[ or &ristle near edge, cut vertical
6. Press the INCREASE pad for HI broil or press
slashes through both about 2 inches
apart. IF
the DECREASE pad for LO broil.
desired,
fat may be trimmed. leaving layer about
1/8 inch thick.
To change from HI Broil to LO Broil, press the
DECREASE pad once.
2. Place meat on broiler rock in broiler pun. Always
NOTE: Chicken and ham are broiled at LO broil in
usc rack so tat drips into broiler pan; otherwise order
to cook food without overbrowning it.
juices may become
hot enough to catch fire.
3. Positit)rl a tlot shelf on recommended shelf position 7. Turn
food only once during broiling. Time foods
for first side according to the Broiling Guide.
~ls sllggested in the Broiling Go ide.
Turn food, then usc times given for second side as a
4. Leave door open to
broil stop position.
W ,Jl:...
Yfl
guide to preferred doneness. (Where two
The door stays open
thicknesses and times are given together, use first
/0, ,
by itself. yet the
r#
times given for thinnest food. )
,,
. . . .
. ,..,
proper temperature is 1.
maintained in
the oven. .
0
5. Press the BROIL pad.
BROIL
/
8. When broil in: is finished press (he CLEAR/OFF
I
pad. Serve fo~d immediat~]y, and leave pan outside
oven to cool
during meal f’or easiest cleaning.
Use of Aluminum Foil
You can LISC aluminum foil 10 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
r;lck and cut slits in it juices could become hot enough to
just like the rtick.
catch on fire. If jou do not cut the
s] its, yoLI are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
Q. Whv are my meats not turning out as l~rown as
rack in the pan?
A. Yes. LJsing the rack suspends the meat over the
A.
pan. As the meat cooks, the juices fall into the pan,
thus keeping
meat drier. Juices are protectt?d by (he
t-ack find stay cooler, thus preventing excessive
spatter and smoking.
Q. 1)0 I need to grease my broiler rack to prevent
meat f’rom sticking?
A. No. The broiler ruck is designed to retlcct broiler
Q.
hea(, lhLIs keeping the surface cool enough to prevent
A. No. Salt draws out the -juices and allows them to
metit from sticking to the surface. However, spraying
evdporate. Alwuys salt after cooking. Turn meat
the broiler rack lightly with u \ egetab]e cooking
with tongs; piercing meat with a fork also ~11 lows
spray before cooking will make cleanup easier.
juices to escape. When hroiling poultry or fish.
brush each side often with butter.
20
-.—
—
the~ should”?
In some areas, the power (voltage) to the range
may be low. in [hese cases, preheat the broil unit
for 10 tninutes before plticing 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 broit ing.
, Should I salt the meat before broiling’?