Hotpoint RS744 User manual

How to get the best from
YourMnge
Contents
Aluminum Foil
5, 16, 18,20
Oven Vent 4,26
Use and Care
Anti-Tip Device
3,29
Preheating 14
Appliance Registration
2
Roasting
18, 19
Gtide
Canning Tips
12
Self-Cleaning 22-24
Care and Cleaning 25-28
Shelves 13, 14
CIock/Timer
9
Timed Baking 16, 17
Consumer Services
31
Problem Solver
30
Important Phone Numbers 31 Thermostat
Adjustment–
Packaging Tape
2
Do [t Your.yelf
17
Features
7 Safety Instructions 3-5
Fan 12, 14, 16-18,23 Surface Cooking
10-12
Model and Serial Numbers
2
Control Settings 10, 11
Oven 12-24 Cooktop
Comparison
10
Baking
14- I 6
Cookware Tips
11
Broiling 20,21
Warranty Back Cover
Control Settings
8
Door Removal
27 GE Answer Center”
Light; Bulb Replacement 13,28
800.626.2000
Model: RS744
164D2966P051

~LP US ~LP YOU...
Before using your range, read this guide
carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on range parts. It cannot be removed if
it is baked on.
Write down the model
and serial numbers.
You’ll find them on a label on the front of the range
behind the storage drawer. See the Features of Your
Range section in this guide.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
~ YOU NEED SERVICE
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased.
In most cases, this will solve the problem.
NEXT, if you are still not pleased, write
all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

—
Rwd d instructions before using your rage.
IMPORTANTSAFETYNOTICE
● The California Safe Drinking Water and Toxic
I]nforcement Act requires the Governor of
[~alifornia 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.
● ‘1’he fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
cur] be minimized by venting with an open
window or using a ventilation fan or hood.
WIIcn using electrical appliances, basic safety
prcctiutions should be followed, including the
I\)l lowing:
● Use this appliance only for its intended use
tis described in this guide.
● Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easy reference.
Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
● Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
c Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHWG
OFF THE CIRCUIT BREAKER.
● Do not store flammable materials in an oven
or near the surface units.
● Do not leave children alone+ hildren 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.
● A]ever 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
cooktop. They could
damage the range and even tip it over, causing
severe personal injury.
AWAmING–
All ranges can tip and injury could
result. To prevent accidental tipping
of the range, attach it to the wall or
floor by installing the Anti-Tip device
P
P
,.4
supplied. Make sire the chain-fits
securely into the slot in the bracket.
If vou Dull the range out from the wall
A
;,4
fo; an; reason, m;ke sure the device is ~
properly engaged when you push the range back
against the wall. If it is not, there is a possible risk
of the range tipping over
and causing injury if you
or a child stand, sit or lean on an open door.
Please refer to the Anti-Tip device information in
this guide. Failure to take this precaution could
result in tipping of the range and injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A WNGE OR ON THE
BACKSPLASH OF A RANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Never wear loose-~ltting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe burns.
B
● Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units. Do not use a
towel or other bulky cloth. Such cloths can catch
fire on a hot surface unit or heating element.
● 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
your range.
● For your safety, never use your appliance for
warming or heating the room.
(continued next page)
3

i
●MORTANT
SAFETY INSTRUCTIONS
(continued)
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VIC~ITY OF THIS OR ANY OTHER
APPLIANCE.
● Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
. Do not let cooking grease or other flammable
materials accumulate in or near the range.
e
A’
4 ~ !’
● Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foam-
type fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
● Do not touch the surface units or the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to bum even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact the surface units, areas nearby
the surface units or any interior area of the oven;
allow sufficient time for cooling, first,
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door
and metal trim parts above the door,
Remember: The inside surface of the oven may
be hot when the door is opened.
● When cooking pork, follow the directions
exactly
and always cook the meat to an internal
temperature of at least
170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
● Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face andor eyes.
● Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
● Keep the oven vent duct unobstructed.
&
● Keep the oven free from grease
buildup.
,,.
-,.,:
.>, .-
. Place the oven shelf in the desired position
while the oven is cool, If the shelves tnust be
handled when hot, do not let the pot holder
contact the heating elements in the oven.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also a
precaution against bums from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting bags in the
oven, follow the 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. Do not
store flammable materials in an oven or near the
surface units.
● After broiling, always take the broiler pan out
of the range and clean it. Leftover grease in the
broiler pan can catch fire the next time you use
the pan.
● Never leave jars or cans of fat drippings on or
near your range.
Self-Cleaning Oven
s Do not clean the oven door gasket. The door
gasket is essential for a good
seal. Care should be
taken not to rub, damage or move the gasket.
● Do not use oven cleaners. No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any
part of the oven. Residue from oven cleaners
will damage the inside of the oven when the
self-clean cycle is used.
4

Clean only parts listed in this Use and
Care Guide.
● Before self-cleaning the oven, remove the broiler
pan, rack and other cookware.
● Be sure to wipe up excess spillage before
starting the self-cleaning operation.
c If the self-cleaning mode malfunctions, turn
[he oven off and disconnect the power supply.
Have it serviced by a qualified technician.
Surface Cooking Units
● Use proper pan size—Select cookware having
Iltit bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose
a portion of the surface unit to direct
contact
and may result in ignition of clothing.
I>roper relationship of cookware to the surface unit
will also improve efficiency.
● Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
(Treasy spillovers that may catch on fire.
e
● 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 tinywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
● Only certain types of glass, glasdceramic,
earthenware or other glazed containers are
suitable for range-top service; others may break
because of the sudden change in temperature.
● Always turn the surface units off before
removing the cookware.
●
●
●
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
units.
Do not put them in a dishwasher. Do not
self-clean the surface uniti in the oven.
When flaming foods are under the hood,
turn the fan oF. The fan, if operating, may
spread the tlame.
● Keep an eye on foods being fried at high or
medium high heat.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause 11o1 fat to bubble up and over the sides
of the pan.
● Use little fat for 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 a 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 THESE
INSTRUCTIONS
● To minimize the possibility of burns, ignition
of
tlammable materials and spillage, the handle
of a container should be turned toward the center
of
the range without extending over the 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 the off position and
all coils
are cool before attempting to lift or remove a unit.
5

P~PAMTION
Flooring Under the Range
Your range, like so many other household items,
is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. When moving
the
range on this type of flooring, it should be
installed on a l/4-inch-thick sheet of plywood (or
similar material) as follows: When thefioor covering
ends
at the front of the range, the area that the range
will rest on should be built up with plywood to the
same
level or higher than the floor covering. This will
allow the range to be moved for cleaning or servicing.
Leveling the Range
[Jse a 1 X“ open-end or adjustable wrench to equally
back out the four legs. The ilanges (rims) below the
sides of the
cooktop must be raised above the top of
the countertop. Carefully slide the range into its
installation
space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of
the oven shelves to check for levelness. If using a
spirit level, take two readings, with the level placed
diagonally first in one direction and then the other.
Adjust the four legs carefully. Level the range front to
back and side to side. The range legs must rest on the
floor, The range must not hang from the countertop.
6

\\\
a.–
\
1—
RS744
Explained
Feature Index
on Page
I Brushed Chrome Cooktop
5,25,26
2 Plug-In Surface Units
3: 5,
10–l 2,26
3 Drip Pans 5,26
4 Oven Light Switch
I
T3
5 Oven Vent Located under the right ]
4,26
I
rear surface unit.
1
6 Anti-Tip Device 3.29
See the insta]]ation Instructions. I
I
7 Oven Control, Clock and Timer 8.25
8 Surface Unit “ON” Indicator Liphtl
10
<,
I
~) Surface Unit Control Knobs 10.25
,——
1
10Oven Shelf Supports Shelf
4, 13, 14,
positions
are suggested in the Baking,
16–1 8, 20,
Broiling and Roasting sections.
21,23,24,27
ffm
Explained
Feature Index
on Page
11 oven Shelves with Stop-Locks 4, 13-18,
22–24, 27
I QBake ~llenlent May be lifted gently 4,5,25
I
tor wioin~ the oven tloor.
13 I.ift-Off Oven Door with Broil Stop
3,20, -
I~osition Easily renloved for cleaning. 22,27
14 Broiler Pan and Rack Do not
4, 57a,—
clean in (he self-cleaning oven.
20-22,28
I 5 Storage Drawer
3, 28
16Model and Serial Numbers
2
17 Broil F:lement
4,5,20,25
180ven I.ight
13,28
[ ~) Automatic Door Latch
22-24
7
——

FEATURES OF YOUR OVEN CONT”ROI.
1. (;I,IJAWOFF. Press this pad to cancel all oven
t)per:It i oils except clock and (i mer.
2. I’R()(;RAM STATUS. Words light up in the
displ:ly to indicate what is in the time display.
Progr;unrned information can be displayed at any
time by pressing the pad of the operation you want
to sec. For example. you
can displ~ly the current
time of day while the timer is counting down by
pressing
the CLOCK pad.
3. TIMF; DISPI.AY. Shows the time of day, the times
set for the timer or automatic oven operation.
4.
OVk;N TEMPERATURE AND BROIL
DISPLAY. Shows the oven temperature or
the broil setting selected.
5. F[JNCTION INDICATORS. Light
LIp to show
whether the oven is in the bake, the broil or
the
self-c le;ln mode.
6. INCRFIASE. Short t~ips to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature by
I:lrger :imoLlnts.
7. ‘1’lMklR ON/OFF. Press this pod to select the
timer fLlnction. The timer does not con[ro] oven
oper~ltions. The timer can time up to 9 hours and
55 minutes.
TO set the timer, first press the TIMER 0~/OFF
p:id. Then press the INCREASE or DECREASE
p:ld to change the time.
1’o cancel the timer, press and hold the TIMER
ON/OFF
pad until the word “TIMER” disappe:us
Irom the displ~ly.
8. CLOCK. To \et the clock, t’irs( Dress [he CL()(”K
pild. ‘[’hen press the lNC-REASE. or DECREASE
p:ld to the correct [irnc of tt~ly.
9. STOP TIM1{. LJse [his pt~d :Ilong with the C’(”)OK
‘1’IME ~)r the (’LEAN ptld [() set the oven to st~lrt
:Ll)d stop :~utoi)]:lt icilt Iy tit :i lime yoLI select.
10. COOK
‘r’riMF;. (Jst> this piid tot- Tiined Bake
oven
operlltio[ls.”
11. CLklAN. [’ress (his p:Id to select the selt’-cle:lning
I’unc[ion. Sce [hc opcriiti[lg the Set t’-(~lc~inin:
oven scc’tit)n.
12. ~Rorr,. Press this p:id to select the broil ~unctioll
13. BAKE:. Press tt]is piid to select the b:lke t’unction,
r4. DF;CRIiASl;. sh~)it t~lps to [his piid dccIeLIsc (hc
( i me 01 - tcnlpcr:lture by sm;il t tinloun[s, Press :ln~t
tlotct the p;id to dccre:isc the time or ten]per:i[~lrc
by I:lrgcl” ilnlollnts.
If “F-” and a number flash in the disptay and
the oven controt signals, this indicates function
error code. Press the C1.i~AR/OF}: p:~d. Atlow the
oven to c()( )t 10]” one hoUI”. I’Llt tht oven b:ick I rlto
oper-i~tion,” It’ [hc l’~[r]ction error- code rcpcilts,
disconnect powc>t- [() the ovcrl and L:il t I’or set-~icc.

:lock
To Set the Clock
The clock must be set for the
automatic oven timing functions to
work properly. The time of day
cannot be changed during
a Timed
n
1. Press the CLOCK
CLOCK
pad.
Buke or CLEAN cycle.
1
2. Press the INCREASE
Aor DECREASE pad
~
to set the time of day.
Timer To Set the Timer
The timer is a minute timer only.
The timer does not control oven
operations. The maximum
setting on the timer is
n
1. Press the TIMER
TIMER
ON/OFF pad.
ON/OFF
() hours and 55 minutes. 2. Press the INCREASE or
DECREASE pad to set the
amount of time on timer.
The timer will start automatically
within a
few seconds of releasing
the pad.
The timer, as you are setting it,
will display seconds
until 60
seconds is reached.
Then it will display minutes
and seconds
until 60 minutes
is reached.
After 60 minutes, it will display
hours
(“HR” now appears in
display) and minutes until the
maximum time of 9 hours and
55 minutes is reached.
To Reset the Timer To Cancel the Timer
If “TIMER” is displayed, press the INCREASE or Press and hold the TIMER ON/OFF pad until the
DECREASE pad until the desired time is reached. word “TIMER” disappears from the display.
If ‘TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow instructions above
to set the timer.
End of Cycle Tones Display Messages
The end of cycle tone is 3 short beeps followed by If “door” appears on the display, the door is open.
I beep that repeats every 6 seconds until you press Close the door. If “LOCK” appears on the display, the
any operation. If you would like to eliminate the oven door is in the locked position. BAKE, BROIL
repeating beeps, press and hold the CLEAR/OFF and COOK TIME cannot be set if the door is in the
pad for 10 seconds. locked position.
To return the end of cycle tone to the repeating beeps,
press and hold the CLEAWOFF pad for
10 seconds.
Power Outage
After a power outage, when power is restored, the
display will flash and time shown will no longer be
correct-for example, after a 5-minute power
interruption the clock
will be 5 minutes slow. The
display flashes until the
clock is reset. All other
functions that were in operation when the power went
out will have to be programmed again.
9

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units. The bcs[ ty~?cs ot” ~OokW2U~ to LIS~. P]US ]lCilt-ill? illld
If you are used to cooking with gas burners or other cool-down
(imcs, depend LIpon the type of burner or
types of electric cooktops, you will notice some SLlrfilcc U 11 it YOLI bJV~.
cjiitererrces when you u~e e“lectric coils.
‘rhc followinfl chart will help you to understand the
differences b;twcen electric.coil sLlrface units and any
other type of cook[op” you may have LIsed in the past.
~pe of Cooktop
Ele~ric Coil
@
(’ )
\\: )
Radiant
((;lass Ceramic)
Cooktop
o
Induction
\\\llll,,,,,,
,....:..l! !,,,,, ,=
gg$.’’,,%~%
.s
--,,,”,,,,,,!! \\
= - ,,,,, \.:\\..\,,=
.,,, /,,,\,\
Solid Disk
o
,,—,
‘<’ ‘~
{;as Burners
*’
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners
usc
either LP gas
or natural gas.
How it Works
Heats by direct contact with (he pan and by heating tbc air LIndcI” (hc pan. For best
cooking
results, usc good” qLIai ]ly patls. ~;tcc[ric coi]s arc more f’orgivin: of”
warped pans than radiant or sf)] id disks. Hca(s up qLI ickly bu[ does not change
heat settin&s as quickly :is girs or” ir]duc(ion. Elcclric coils stay hot enough to
continue cooking
for a shor( time al’(cr (bcy arc fumed off’.
Heat travels to the gtass sLrrface and then to the cookware. so pans must be flat on
the bottom [or good cooking results, ‘1’hc :I:LSS cooktop” s[ays bo[ enough [()
continue cooking af’ter i( is (urncd (~[’t’. Rcrnoyc the pail from the surface unit it’
you wtin( cooking to stop.
Pans must be made
~)f’ l“errous me[als (rrrctal that ut[r~cts a rnagnc[). Heat is
produced by a
rnagnctic circuii he[wccn lhc coil and (he pan, Heats up rigb( away
and changes
heat settings right awaj, tikc a ga~ cooktop,” Af’ter turning [he control
of-f, the glass cooktop is hot f’ror]l tbc bea[ of” (I1c pan. hut cooking” s((~ps right away.
Heats by
direct contact with the pan, so pans must he fla( (~rl the bottc~m t’<~r go(}d
cooking results. Heats up and cools” down rl]orc slowly than clcctr”ic coils. The
disk
StlLyS hot enough to corl(irluc cooking” at’tcr i[ is tur-ncd otf. Rcrnovc (hc pan
from the solid disk i[ you want the c~~oking to s(t~p.
Flames heat the pans directly. Pan [la(ncss is not critical to cooking” results, but
pans should he
well halanccd, (;tis burner’s beat lhc pan righ[ away ~nd change
heat settings right away. When YOU lum (he con(rt~l ot’f’, c(~okir]g s(ops right away,
SUWACE CONTROLS
At both OFF and HI the control “clicks” into position. Switching
hea~s to higher setiings always shows a
When cooking in a quiet kitchen, you may hear slight
quicker change than switching to a lower- setting,
“cl ick ing” sounds–an indication that the heat settings
yOLL selected are being maintained.
How to Set the Controls
Push the knob and turn in
either direction to the desired
heat setting.
The control must be pushed
in to set only from the OFF
position. When the control
is in any position other than
OE’I’, it may be turned
without pushing it in.
10
e
../
Be sure you tLlrn the con{rol knob to OFF
when
yoLI finish cooking.”
I
The surf’ace unit “on” indicator light will
glow
when ANY heat on any sLrr-face unit is on.
*1111

;ooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
NOTE:
boil. Reduce heat setting after water boils.
● At H] and Medium High settings, never leave the
Medium High—(Setting halfway between HI and
food unattended. Boilovers cause smoking; greasy
MED) Maintains a fast boil on large amounts of food.
spillovers may catch fire.
MED—Saut6 and brown; keeps food at a medium ● At Medium Low and LO settings, melt chocolate
boil or simmer. and butter on a small surface unit.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
SU~ACE COOKWA~ TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
RIGHT
Cast-iron and coated cast-iron cookware are slow to
tibsorb heat, but generally cook evenly at low to
nedium 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
Not over 1 inch
edge of the surface unit more than 1 inch.
WRONG
Over 1 inch
Deep Fat Frying
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
Do not use woks that have
a flat-bottomed wok. They are
support rings. Use of these
available at your local retail store.
-
types of woks, with or without
the ring in place, can be dangerous.
~ thatwlj]damagethebrushed
Placing the ring over the surface
umt wdl cause a build-up of heat
chrome
cooktop. Do not try to use
such woks without the ring. You
could be seriously burned if the
wok tipped over.
11

HOME CANNING TIPS
Canning should be done on the surface units only.
Pots that extend beyond one inch of surface unit’s drip
pan are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure)
are not harmful to the cooktop surfaces
surrounding the surface units.
HOWEVI:R, [)0 NOT [JSFi [, Al<(.;!: DIAMETF;R
CANNERS OR OTHF;R LAR(.Jti I)lAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN
WAT[~R. Most syrup or saLIce nlixtLlrcs-
and
all [ypes 01” frying--cook at temperatures much
higher than boil in:
water. Such temperatures could
eventually harm the cooktop surfaces surrounding (he
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does
not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2.
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 a long time to
boil water.
I’lat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
repLltable sources, Rcl iable recipes and procedures
arc avai I able from [he manufacturer of your canner;
lllan~}f’:\ctLll”cl”s 01 glass jars for canning. such i~s
Ball ~nd Kerr; and (IIC United States Department of
Agricu]tut.e Ex[ension Sel”vice.
4. Remember that canning is a process that generates
large an]ounts of s[eani, To avoid burns from steam
or
heat, be careful when carrn irtg.
NOTE: If your house has low vo]ttige, canning muy
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
( I ) using a pressure canner, and
(2) starting with HOT tap wuter for fastest heating
of large quantities ()[. water.
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how to
set them properly. Read over the directions for the
Oven Controls so you understand how to use them.
2. Check the inside of the oven. Look at the shelves.
Take
a practice run at removing and replacing them
properly, to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so
you can refer to it,
especially during the first weeks of using your
new range.
NOTE:
● A fan may automatical Iy turn on and off to cool
irttcrnai parts. This is normal, and the fan may
continue t{) rLIn even aftet” the oven is turned off’.
● YOLI may no[icc a “burning” or ‘oily” smell the f’irst
few’ times you turn yoLIr oven on. This is normal in a
new oven and wi II disappear in a short time. To
speed
the process, set a se] f-clean cycle lot. a
minimum of
3 hours. See the Operating the Selt’-
Clcaning Oven section.
12

Jven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and will not tilt when removing food from
or placing food on them.
When placing cookware on a shelf, pull the shelf
out to the “stop” position. Place the cookware on
the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelo facing
up toward the back of the oven until it goes past the
bump on the shelf support. Then lower the front of the
shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
3aking, Roasting and Broiling sections.
Oven Light Switch
Use the switch on the control panel to turn the light on and off.
13
——

BAKING
Your oven temperature is controlled very accurately
11’ you llliuk all il(l,~(ls[n]cn[ is n(:cc’~sar!. s(:e the Ad,ius[
using an oven control system. We recommend that
(he ()\ctl ‘1.tlcrm(~s{a[ ~ecti(~n. It :IICS t:asy I)() //
you operate the oven for a number of weeks using the
Y~)//t,\~//’ instructions on how to a~t,lust the thcrmosta(.
lime given on recipes as a guide to become familiar
Norl’k;: Whuu the OV~ll gets hot. the top and OL[[sidc
with your new oven’s performance.
SUl”l.Ll~eS ()[ [hc l-illlg~ :et hot [()().
—
——-..——.
Ilow to Set Your Oven for Baking
To avoid possible burns, place shelves in the correct
3. Press the (=l.,EAR/OFf: pad when baking is linishe~l
position before you turn the oven on.
:Illd ttlcll l“Clllo\’C ttlc {.()()d from the oven.
1. Press the BAKE pad. NOTF;:
,~ I’an may automatically turn on and ~~i’i’ to
2. Press the fNCREASE or DECREASE pad. The fast
cool internal parts. This is uornlal. and the [an may
oven set temperature appears in the display. Continue
continue to run alter the oven is turned ott.
pressing until the desired temperature is displayed.
The oven will start automatically. The word “ON”
‘1’o change the oven temperature during BAKK;
and ‘. t ()()(’” will be dispfayed. As the oven heats Lip,
cycfe, press the BAKE pad tind then [hc fNCf{tiASE
the display will show the changing temperature. 01
[]Ec~REASE }Iild to ge[ [he Il~W tClllpC1’lltLU”C.
When the oven reaches the temperature you set, a
tone will sound.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool” ‘rfle col”rect
shcl 1. position
depends on [he kind
01” Iood and the
browning desired.
As a
Reneral rule,
ptace-most ioods in the middle of the oven, on either
shell positions B or C. See the chart for suggested
shcl i’ posit ions.
Preheating
r
rype or K“()()d
Sheff Position”
I BiscLli,sJll,lL[llills
I
I B,,,(’
Brownies
B or C’
I.ay’cr cakes
B 01” c
Bund[ or pound cakes A
or B
I Picsorpic shells \ B ,), C
I
Prchca( the oven if the recipe calls for it. Preheat tnealls Prcheatit]g
is nc~’cssary I’or good” results when hak ing
bringing the oven up to the specified temperature
cakes. cook” i~’s. p~is[ry and breads. f:or n](~st casseroles
l~ct’t)re putting the food in the oven, To preheat, set the
an(f r~~asts, IJrcllcat i n: is [101 rlecessary. f;or ok’cus
over] at the correct temperature—selecting a higher
without ii prehcal indicator I ighl or tone. prcflcat
tenlpera(urc does not shorten preheat time.
I () minu[es. Al’(ct. the t)vcn is prchcatcd, pl:Icc [ht
food” in ttl~’ OLCI1 :is L]uiukly as possible [() prevenl heat
troin escaping,
14

3aking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
For even cooking and proper browning, there must be
pan determines the amount of browning that will occur. enough room for air circulation in the oven. Baking
● Dark, rough or dull pans absorb heat resulting in a results will be better if baking pans are centered as
browner, crisper crust. Use this type for pies. much as possible rather than being placed to the front
● Shiny, bright and smooth pans reflect heat, resulting or to the back of the
oven,
in a lighter, more delicate browning. Cakes and Pans should not touch each other or the walls of the
cookies require this type of pan. oven. Allow 1- to 1
X-inch space between pans as well
● Glass baking dishes absorb heat. When baking in as from the
back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
glass baking dishes, the temperature may need to be
directly above the other.
reduced by 25°F.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the 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 all 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. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in
foi
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be.
[f baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
15

BAKING
(continued)
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil
may be used
(o cutch u 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 ~)pen the door to check un[il [he minimum
not open the door to look at your food. Most recipes
time. opening the oicn door frequently during
provide minimum and maximum baking times such
cook i tlg allows beat to escape and makes baking
as ‘bake
30-40” minutes.” times longer. Your
baking rcsLllls may also he atf’ectcd
TIMED BAKING
How to Time Bake
The oven control allows you to turn the oven on or To set the clock, first press the CI.0(’K pad, Press
off automatically at specific times that you set. the lNCREAStZ or DECRF;ASE; pad until the correct
NOTE;: Before beginning make sure the clock shows tinlc of’ day is displayed.
the correct time of day.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position
before you turn the oven on.
‘l=hc oven will turn on immediately and cook for a
selected
length of time. At the end of Cook Time,
the oven will turn oft automatically.
f—) 1. Press the COOK TIME pad.
u
COOK
TIME
NOTE: If your recipe requires
preheating, you may need to
add
additional time to the length of
the Cook Time.
2. Press the INCREASE pad until the desired length
01” baking time appears in the display.
(—) 3. Press the BAKE pad.
II
BAKE
1 J
4. Press the INCREASE or DECREASE pad until the
desired temperature is displayed. An attention tone
mil I sound if step 3 is not done.
The
oven will start :tLltolll:l{ic~illy. The worcl
“ON.’ and .’ 1 ()()(’” will he displayed. The Cook
Time witl hegin to cc)LIn( down. As the (~ven heats
Lip, the display w i ] I show the changing tempel”atul”c.
When the OVCI1 rcachcs lhe tClll13C[21tLlle yoLl set. a
tone wi 11 soLInd. The oven wil I conlin Lle to cook” l~)r
the programmed anloLlnt of time. then shut oft.
aLltonlatical ly.
5. Press the (’I.I{AR/OF}; pad t~~ ~lear” the d ispl~iy
i f ncccssary. Rcrllo\c the food from the oven.
RenlcnlhcI-. even though the o~)cn shuts off
aut(~nlatical ly. I“oods cOI1[ i nue cooking after the
c(~rltrols are (lfi’.
N()’1’k;:
● ~.oods lh:lt spoi I Casi ]y. sLIch as rn i Ik, eggs, fish,
stuffings. l> OLl]tl”J and pol”k. Stlould not he allow’cd to
sit for nlor”c th:ul one hour bcti)rc t)r al’tel” cook” i ng.
Room tcnlpcra[[iru pronlotcs” the growth of harmful
bacteria.
Bc sure that the ovcrl light is off becaLlsc tlt:at
t’rom the bulb will speed harnlful bactcrid growth.
● A l“an n]~~y ;Lulo]ll:l[iual Iy tLlrr] on and oft” to cool”
internal par[s.
This is normal, ~lnd the fan may
16
continue to run tlfler (hc oven is [urncd off.

How to Set t)el~iy Start and Automatic Stop
To avoid possible burns, place the shetvcs in the
correct posit ion before you turn the oven on.
You
~atl SC[ the o\cn c~)n(rol to [urn the oven on
:IU1011121[ ic’ill l}. cook for LI spcc i fic length of time and
[hCll [111”11 ( ~1’1’ illllollliit i~:ll l}’.
E’or c’xarnple: 1 .et.s say it’s 2:()() and dinner time is
shor[ 1> after 7:()(). ‘1’tlc ICC ipc suggests 3 hours baking
I i me at 325’’ 1;. 1 lcrc ’s how:
1. Press the C“()()K TIME pad.
NOTE;: II’ y~)ur rccipc rcc]uir”es preheating, you may
n~’~’(1 [() :idd :Lddilionat [i mc to the C’ook Time.
2. 1 ‘or .3 tl(~urs 01” cooking” time. press (hc INCREASE or
II
P(’RI{ASE pad un[il “3:()()” appears in the displtiy.
3. l’rcss !Ilc S’I’()}’ Tlhlli pad.
The display prof~lpts you to set the S[op Time yOLI
k} ;In[. It :LIs() shows yoii the cart iest Stop Time you
can s~’t. I I I ~11 is example. (he tilne of day is 2:00 and
the (’{)ok 7’i !llc is 3 hours. Adding 3 hours to the
t inlc L)I’ day ccluais 5:()().
4. Change the Stop Time from 5:()() to 7:()() by
pressing the INCREASE or DECREASE
ptid
until “7:()()” appears in the disptay.
5. Press the BAKE pad.
6. Press the INCREASE or DECREASE pad until
“325°” is displayed.
At 4:()(), the oven will turn on autornatic~l]y. The
word “ON” and “ t ()()”” wit] be displayed. The Cook
Time will begin to count down, As the oven heats
up, the disptay wit] show the changing temperature.
The oven will
conlinue to cook for the programmed
3 hours and shut oft automatically at 7:()().
7. Press the CLEAR/OFF pad to clear the display
i f necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically.
foods continue cooking after the
controls
tire off.
NOTE:
● The low temperature zone of this oven (between
1500F. and 200°F. ) is avaitabte to keep hot cooked
foods warm. Food kept in the oven tonger than two
hours
at these tow temperatures may spoit.
● Foods that spoil easi Iy, such as milk, eggs, fish,
stuffings, poultry
and pork, should not be allowed
to sit
for more than one hour before or after cookin:.
Room temperature promotes the growth of
harmfut
bacteria. Be sure the oven tight is off because heat
from the bulb wit] speed harmful bacteria growth.
● A fan may autornaticat ly turn on and oft to coot
internal parts. This is normal, and the fan may
conlinue to run tifter the oven is turned off.
ADJUST THE OVEN THE~OSTAT—DO ZT YOURSELF!
}’OU nla~ feel that your new oven cooks differently
tb:]n the one it rephlced. Wc rcct~mmcnd that you
~Isc vO1l r llcW ()\’~’11 [i)t” a fcw weeks to hCColllC IT1OI”C
i’am i I i iir with i[, I’(JI towing [hc [i I1lCS given in your
rc>c i pcs iis a gu idc.
If vou think your new oven is too hot or too cold,
3JOU can adjust the thermostat yourself. If’ you think
it i\
lot) Il(lt. a~llust the (hcrmostat to make it cootcr.” If
\ou [hi Ilk i{ i \ (()() cool.” a{tl ust the (hernlostat to make
it Ilo!tcr.
1$’c do not reconlnlend the usc of inexpensive
ttlet.tlloillctc’t-s, su~h as II1(Jsc Iound in gr(~ccry stores,
1() ct]c~k the 1~:1 lll~er;itur~’ sctt in: 01” your new oven.
‘1’llL:\L’ ttlcl”IllolllL’[ cl”s Illa} \’ill”)’ 20-40” dcgl”ccs.
‘1’o Adjust the ‘1.hcrnlostat:
1. I’rcss the 13AKI; p:~(l.
2. Select an oven temperature between 500C’F.”
and 550[’F.
3. Immediately, betorc the BAKE indicator stops
ftashing, press and hold the BAKE pad for about
4 seconds, The display witt change to the oven
~djustrnent display.
4. The oven temperature CaIT be adiusted up to
(+) 35[’F. hotter or (–) 35[’F. cooler. Usc the
INCREASE or DECREASE pads to select the
desired
change in the display.
5. After yoLI have made the adjustment.
press the
CLEAR/OFF pad to go b~lck to the time of day
display. Use your oven as you
woutd normally.
NOTE: This
adjustrnerrt will not affect the broiting
or self-cleaning temperatures. It witl be remembered
when power is
r-emoved.
17

ROAST~G
Ro:isting 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 Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn [he oven on and off automatically.
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 100
F
.:
to compensate for temperature increase. il. desired.
remove the roast from the oven sooner (at 5° to
10OF.
less than the temperature in the Roasting Guidej.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the
shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place it,
fat side up,
(or for poultry, breast-
side-up) on a rack in a
shallow pan. The melting
fat 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.)
n
3. Press the BAKE pad.
BAKE
CLEAR
OFF
4. Press the INCREASE or DECREASE
pad. The last oven set temperature
appears in the display. Continue pressing
until the desired temperature
is displayed.
The oven will start automatically. The
word “ON” and” 1000’” will
be displayed.
As the oven heats up, the display will
show the changing temperature. When
the oven reaches the temperature you set,
a tone will sound.
5. Press the CLEAWOFF pad when
roasting is finished, and then remove
the food from the oven.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal, and the
fan may
continue to run after the oven is turned off.
To change the oven temperature during
roasting, press the BAKE pad and then
the
INCREASE or DECREASE pad to get the
new temperature.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press the
foil tightly around the inside of the pan.
18

Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time 1 cook a
meat thermometer’? roast or poultry?
A. (’hcckiilg (I1C finished internal [empertiturc at
1 he ~~)nlple[ion 01” ct)ok ing lime is recommended
‘lcIIIIIcI”tIILIIcs at-c shown in I he Roasting (Iuide.
t:or roas[s (Jver X tbs., check with thermometer
at
hall’-hour in[ervats ~1’ter hatl the cooking time
has
passed,
Q. Why is my roast crumbling when 1 try to
carve it’?
A. Rt)asts are easier to stice if altowed to coot 10 to
z() Illllllltes after rcnlov ing them from the oven.
Be sure (() cut across the grain of the meat.
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly’?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil wilt steam the meat. Leaving it
unsealed
allows the air to circulate and brown
the meat.
ROASTING GU~E
Frolen roasts of beef, pork, lamb, etc., can be started
with~)ul [hawing. hut allow t () to 25 minutes per
poun(l additional [i me ( I () minutes per pound for
roasts undel” 5 pounds, more tilne for target rOtiStS).
————
Type
——
l’leat
‘Ic’lldct CL1lS: rib. high (Iu:it ily
\it-loi n [ ip. rump or lop l.()~lild:+:
[ .Lilllb Icg 01” bone-in StloLltdCl”:::
VCLII sl]~)uldcr. Ic: or loin:!:
I)ork loin. rih ()[ sho(]ldcr:i:
tt:lnl. pl”ccookcd”
——
Poultry”
(’hic~cn or Ijuck
(.lli~kcn picccs
‘1’Lll’kcy’
oven
‘lkmpcrature
325°
325”
325<’
3?5(’
325(’
325<’
3500
”
‘~?<
-.
Doneness
R:lre:
Medium:
Well
Done:
Rare:
Medium:
Well Done:
Well
Dcme:
Well Done:
To W~rm:
Well Done:
Well Done:
Well
D(me:
Make sure poultry is thawed before roasting.
Unthawed poultry does not cook evenly.
Some commercial frozen poultry can be cooked
sLIccessfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 to 8 tbs.
24-33 18-22
35–39
22-29
40-45 30-35
21-25 20-23
25-30 z4_2s
30-35
28–33
35–45
3040
35–45 3040”
17–20 minutes per pound (any weight)
3
to 5 Ibs. Over 5 Ibs.
35–40
30-35
35-40
10 to 15 lbs. Over 15 Ibs.
1 X–25
t 5–20
Internal
Temperature “F.
400
-
I 50(
’
”1”
50”-1 600
”
70”-1 X5”
400 - I 50”1”
500-160””
70[
’
- 1 X5”
70”-1 X()
[
’
I 700-1 X()
[
’
I 15(’–120[”
1 X5(’– I 90”
1 X5(’– 1 90’”
In thigh:
I x5”– I 90’”
‘!:t:or boneless rolled I“():Is(s over (> inches (hick. tidd 5 (() 10 minutes per pound to limes given above.
-i-’ t’he t J. S, l.)cp:IrLIllc Il( of” Agric~llttlrc says
.’Rarc beci’ is populur. but you should know thzlt cookin: it to only 140(
’
F. means SOIIIC
I’()()d poisoning” org;inisnls mtly surviye.
‘. (Source: S:ilk Food Book. Your Kitchen Guide. USDA Rev. June 19X5. )
19

K—
BRO~~G
Broiling is cooking tood by intense radiant heat from the Turn the food only once during broiling. Time the
upper broil element in the oven. Most fish and tender foods for the first side according to the Broiling Guide.
cuts of
meat can be broiled. Follow these directions to
keep spattering and smoking to
a minimum.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
1.
2.
3.
4.
—
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, [he fat may be trimmed, leaving a layer
about l/8 inch thick.
Plate the meat on the broiler rack in the broiler pan.
Always
use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to
catch on fire.
Posi(ion a sheli on the recommended shelf position
as su~:gcsted i n the Broiling Guide. Most broiling
is done on C position, but if your range is
connected
to 208 volts, you may wish to use a
higher position.
Leave the door open to broil
stop position. The door stays
w]l~
open by ilsell, yet the proper
temperature is maintained in
the oven.
m
//
,0.
,,/
. . .
. .
,
(—] 5. Press the BROIL pad.
u
BROIL
6. Press the INCREASE pad for HI Broil or press the
DECREASE pad for LO Broil.
To change from HI Broil to LO Broil, press
the
DECREASE pad once.
7. When broiling is finished press the CL, EAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during
the meal for
easiest cleaning.
NOTE: A fan may automatically turn on und off to
cool internal parts. This is normal and the fun may
continue to run after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and
broiler rack. However, you must mold the foil tightly to
the
rack and cut slits in it just like the rack.
Without the slits, the foil
will prevent fat and meat
juices from draining to the broiler pan. The juices could
become hot enough to catch on fire. If you do not cut
the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a Q. Why are my meats not turning out as brown as
rack in the pan? they should?
A. Yes. Using the rack suspends the meat over the
A.
pan. As the meat cooks, the juices fall into the
pan,
lhus keeping meat drier. Juices are protected
by the rack and stay cooler, thus preventing
excessive spatter and smoking.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat., thus keeping the surf’a~e cool enough to prevent
Q.
In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element
for
10 minutes before placing broiler pan with food in
the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may
need to
move the food to a higher shelf position.
Should I salt the meat before broiling’?
meat frol~~ sti~kit~g to the surface. Howe~er, spraying
A. No. Salt draws out the juices and allows them to
the broiler rack lightly with a vegetable cooking
evaporate. Always salt after cooking. Turn the
spray before cooking will make clean-up easier.
meat with tongs; piercing the meat with a fork also
20
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.