Hotpoint RS778GJ Installation instructions

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UseandCareofmodels
RS778GJ
Rs77yGJ
Energy-saving
tips p5
Features ptii
.—...——.—-—..-—~——
—...=...-—..
surfaceCooting pt!l ‘m
-pu?
p17
ovenCooting ‘jpLpj
self-cleaningoven p30
.—..——.
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.
Iikfim5Using YburIRange. . . . ...2
SafetyInstructions . . . . . , ., .3,4
Energy-SavingTips . .. . . . . . ...5
FemwxxofYourRange . . . ...6.7
SurfaceCaoking . . . . . . . . . . ...8
Ho3meCanningTips . ., ...,....9
SurfaceCcwkingGuide. ....10. 11
Gricidle....................l2
GriddleCookingGuide .......14
GriddleRecipes . . . . . . . ...15. 16
Grill ......................~7
Grill CookingGuide. . . . . . . ...19
GrillRecipes.............2Q.2l
AutomaticOvenTimer,
Clock arxiMinuteTimer ....22
UsingYom-Oven ............23
Baking ..............-.....24
BakingGuicie...............25
~oasting . . . . . . . . . . . . . . . . ...26
RoastingGuide . . . . . . . . . . . . ..~
Broilin g..................28
BroilingGuicie. . . . . . . . ..o ...29
Operating the
Self-CleaningOven ......30.31
CareandCleaning ........32.33
Cleaning Guide . . . . . . . ...34.35
TheProblemSolver .......36.37
HYou Need Service ..........38
Warr2dnty...........~ack~over
It isintendedtoheipyouoperate
andmain~ainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
If youdon’tunderstandsomething
or needmorehelp,write (include
yourphonenumber):
You’llfindthemon aMel on
the frontoftherangebehindW
ovendoor.
These numbersarealsoorIthe
ConsumerProductCNvnership
~egistrdti~nC!ardthatcame with
yourrange.Beforesendinginthis
card, please writethesenumbers
here:
ConsumerAffairs
Hotpoint ModelNumber
AppliancePark
Louisville,KY40225 Serial Number
Use these numbersin any
correspondenceor servicecaiis
concerningyourrange.
M’yfwlreceived.
adam~ed !rmg’ee o●
Immediatelycontactthe deaier (or
builder)that soldyouthe range.
savetimeimd.money.
Beforeyou EY3qwst
Ser-vkes *
Check the Problem Soiveron
pages36 and 37.Rlistsminor
causes ofoperating problems that
youcan correct yourseif.
~m GNLL/GmDLE RANGEISAVMLMLE mm
EmrmRZW248ORE2W2W3‘VOLTOPERATION.BE
SLEWYOURRANGE POWERSI.JET?LYMIEEK’$THE
ELECTRICALm~mm~m OF Yom MODEL.
Werecommenduseof high-air-flowhood (models.W371,JV471
J
or YV671)or high-air-flowSpacemaker@microwaveoven.
modelJVI’VI’72or PJM172to removesmokeduring grilling.
Toadd versatility to your range, the followingaccessories are availableat
extra cost from your EIotpointdealer.
~g~&J]RS77&G
<!--.-l
R&l&l RS779G
~lCCtSSSOFi~S—NIQd~l~S Z& 24@!@Only For208VoltGnly
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‘Vihenusing ekxtricalappliances,
basicsafetypreeautiorisShOLlid
be fobwxl, hiding the
following:
@use this appliance only for its
i31tended use as described in this
manual.
@Be sure ytltlr appliance is
pm~rly Mstded and gomded
by aqualified technician in
accordance with the provided
installation instructions.
~Dog% attempi to repair
or repkwe anypart(i’your
range U.mkss MisSpeciflcaiiy
reeomme~~dedinthis book. AH
otherservicing should be referred
to aqualified technician.
eBefore petiormlillg my
service, DIscomm l’HE
R.A.NGE PCNVER SUPPLY
AT l’HE HousmoLD
~lsmmo~ Piiiw3L
BYREMOVING
THE I?USE
OR SWITCHINGOFF THE
cI.Rcm IREAKER.
@Do not k?ave‘chi.idrendone—
chi~drenshouldnotbe leftalone
or unattendedin an areawherean
applianceis in use. Theyshould
n~verbe allowedto sit or stand
on anypart of theappliance.
.-‘.,
,- J
‘,~,-
----- -
@D’dt idkwvm%’ytm tocfimb*
stand or hang OKIthe din-9
drawer m’ range top.They Coillf]
dan%agethe range and even tip
it (9VW3W,Eing severe persumaii
!hR..ury.
@CAUTION: ITEMS GM?
WTEWSTmCHILDmN
SHOULD Nom BE smRED
mcMmEm AkEkcwEA
MNGE OR oriTm
BACmPLMH OF A
w~=c~~l,~m~
cLmmG ON ~m
WGE TO REACH.ITEMS
4XNJLDBE SEMOUSLY
mmD.
@Never wear loose-fittingor
hm-qgnggarmentswhile wing
theappiianfx.Fkunmablematerial
could be ignitedif broughtin
contactwithhotheatingelements
and maycause severeburns.
euse only dry p@Kkkrs-
moist or damp potholderson
hot surfacesmay resultin burns
from steam.Do notletpotholders
touchhotheatingelements.Do
not use atowelor otherbulky
cloth in place ofapothokier.
@.Newxuse your appliancefor
warmingor BReatingthe IPwm,
estorage in or (mlappManee-
FIammablematerialsshouldnotbe
stored in the rangeor near it.
QKeep IMMdand grease IWers
clean to maintaingoodventing
and to avoidgreasefires.
3
,,.——.——...... . ... ——-.......r
@Domt MCt)oiiinggrease
or other nanlmiablemaw+$k
accllnlk~iate
inor mxwr the
Hinge,
@Do motU.Rsewater on gymx?
fires.Never pick up atlaming
pan. smother fia~mingpan ‘on
SWfa$x?unitby Cwering pan
completelywith Well”’fittinglidy
mowsheet or mattray.
miminggrease outside apal-l
Um be putOutby coveringwith
Mmng soda m, if’available, a
multi-purpose dry d-wmkd
or ftxml.
@
Do nothu.ldl heating
demmts or hterior surfaceof
oven. These surfacesmaybe hot
enoughto burn eventhoughthey
aredark in color.During and
afteruse, do nottouch, or let
clothingor otherflammable
materialscontactsurfaceunits,
areasnearby surfaceunitsor any
interiorarea oftheoven;allow
sufficienttime forcooling,first.
Potentiallyhot surfacesinciude
thegrates, griddle, cooktopand
areas facingthecooktop,oven
ventopeningand surfacesnear
the opening,andcrevicesaround
the oven.door. Remember: The
insidesurface ofthe ovenmaybe
hotwhen the door is opened.
ewhen (cookingpQrk9follow
our directionsexactlyand.always
cook the meat toat least 170”F.
This assures that, in the remote
possibilitythattrichina maybe
present in the meat, it will be
killedand the meatwill be safe
to eat.
oK&p the reflector and !gy”ease
UMMdtorCkl%m@MMhM2esm&.iBBg
and avoid glrewmfires.
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‘chfm
@
Sta-ld away from.Umge ‘when
openingWei!lidoor. Hot airor
stem which Ww4q3es teamaNase
burns tohands, faceandh eyes.
@mm%heat unopened food
Contiben in‘theoven. Pressure
add butidup ad. the mltaher
amid bw?Jt9
causingan iilljlwy.
@Keep oven ‘ventdwfs
unobstructed.
eKeep (Ywmfreefrom.grease
butidup.
@
mceoven shelf indesh’%xll
positionwhile oven is4xd. If
shelvesmustbe handledwhen
hot, do notlet potholdercontact
heatingunitsin the oven.
@PR.BU&lgout shelf to the
Sheifstop is a$xMNWlienw!in
lifting heavy foods, It is 31s0a
precaution against burns from
touching hot surfaces of the
door or OWelnVWMs.
@when using cooking or
roasting bags in oven?follow
themanufacturer’sdirections.
@Do I@ U@eyour well?+to dry
newspapers. If overheated,they
can catch fire.
seIf”cleaningoven
*Do notdean door gasket.
The door gasketis essential for a
good seal. Care should be taken
notto rub, damage or movethe
gasket.
~Do not use Oven&?anel%.No
commercial ovencleaner or oven
liner protectivecoating of any
kind should be used in or around
anypart of the oven.
=C%?21KBonly p22r&listed in this
use mlRdcare IBML
‘2M?fomseM”&%miK?gtile o?RKld9
mnl{weL?Toiler
,:~ pm and 9&2i-
{th~f~i~$gj$
::..:..>~S.
surfaceCookixlgunits
@
the proper pm sixe—1’his
applianceis equippedwithasix-
inchandan eight-inchsurface
unit. Selectutensilshavingflat
bottomslargeenoughto coverthe
surfaceunitheatingelement.The
use ofundersizedutensilswill
exposeaportionoftheheating
elementto directcontactandmay
resultin ignitionofclothing.
Proper relationshipofutensilto
burnerwillalsoimproveefficiency.
@$Never MN%!surface units
ma*ndM at high heat settings.
Boilovercausessmokingand
greasyspilloversthatmaycatch
on fire.
@Be SRNredrip pans and.vent
dl.letsare not 8xYveredand are
in place. Their absenceduring
cookingcoulddarnagerange
parts and wiring.
@llm-it Umealuminum foilto
line drip pans or anywherein
the ovenexceptas describedin
thisbook. Misuse could resultin
ashock, fire hazard or damage
to the range.
~‘CMycertain types of gkMs9
.gk%3/6x!ramie9earthenware or
other gkzed containers are
SUlibbk for range-top service;
others may break becauseof the
suddenchange in temperature.
(See section on “Surface
Cooking” for suggestions.)
e~~ ~~~~dthe possibility of
burns, ignition offlammable
materials,and spillage,thehandle
of acontainer shouldbe turned
towardthe center of the range
without extendingovernearby
units.
~lDoK19tinlmlelrse$lTsoak
Ix3mN%Mesurface RRnitsollmft
!@ ~~~fi~~~~~ ~~~~$q~~~~~~o
*Ah’ays turnsurfacemit’ to
OFF before removingWmill
@
Keep ameye mfoodsbeing
fl%x.1.atHIGH or MEDIm
HIGH I’MwS.
@
‘lbavoid.the’possibility
ofaburn or d’edrk shod’49
alwaysbe (xn”taimlthat the
Cmtrds forM!SIdkx? Emits
are atOl?l?positio~land d!
(mmme cd Mb-e attempting
toremove the mite
~‘when.fkmningfoods l.mder
the hood9mm the fanoff.me
fan,ifoperating9may spread
the fkne.
@I?oodsforfrying should.be as
dry as possible. Frost onfrozen
foodsor moistureon fresh foods
can causehotfatto bubbleup
and oversidesofpan.
@use little fat for effective
shallow oxdeep-fat frying.
Fillingthe pan too full offatcan
cause spilloverswhen foodis
added.
~If aConlbinationof oilsor
fats will be used in frying9stir
togetherbeforeheating,or as fats ~
melt slowly.
@AlwaysIheatfat slowly9and
watchas it heats.
@Use deep fatthermometer
whemwx possible to prevent
overheatingtit beyondthe
smokingpoint.

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~-
I
such 23scwd-&m?dvinylor -
carpeting. Whenmovingtherange
onthistypeofflooring,usecare.
Werecommendthatyoufollow
thesesimpleand inexpensive
instructions.
‘I’herangeshouldbe installedon
asheetofplywood(or similar
material)as follows:Whenthe
floor coverirg ends at thefront of
therange,the area that therange
willrest on shouldbe builtup with
plywoodtothe samelevelor higher
thanthe floor covering.Thiswill
allowthe rangeto be movedfor
cleaningor servicing.
Levelingscrewsare locatedon
eachcorner ofthe base ofthe
range.Removethe bottomdrawer
md you can levelthe rangeon
munevenfloor with the useof
Inutdriveror by using plierson
he hex flatsof the leg.
l-bremove drawer, pull dl’avwr
butauthe way,tilt l.ql the fmmt
‘andtake it out.m.repke
drawer, insert glidesat back of
drawerbeyondstopon rangeglides.
.. Liftdrawer if necessary to insert
;
ieasily. Let frontof drawer down,
,then push in to close.
?
:
-:
i
{
A
1
*Usecookwareofmediumweight
aluminum,withtight-fittingcovers,
andflatbottomswhichcompletely
covertheheatedportionofthe
surfaceunit.
@Cookfreshvegetableswitha
minimumamountofwaterin a
coveredpan.
@Watchfoodswhenbringingthem
quicklyto cookingtemperaturesat
HIGH heat. When foodreaches
cookingtemperature,reduceheat
immediatelyto lowestsettingthat
willkeep it cooking.
@Use residualheatwithsurface
cookingwheneverpossible.For
example,when cookingeggsin the
shell, bring waterto boil, then turn
to OFF positionto completethe
cooking.
Use correct heat forcookingtask:
131GH-to startcooking(iftime
allows,do not useHIGH heat to
start).
MEDIUM FH—quickbrowning.
MEDRJM—slowfrying.
LOW—finishcookingmost
quantities, simmer-double boiler
heat, finish cooking,and special
for smallquantities.
WARM—tomaintainserving
temperature of most foods.
@When boiling waterfor tea or
coffee, heat only the amount
needed. Ris not economicalto boil
acontainer fi.dlof waterforonly
oneor twocups.
5
-—...--—..-.. .,—.. . . . .— .-. .. ..-.--— .........-........—. . ... ,.,...
Griddlecooking
@Preheatgriddleonlywhen
necessary.Foodshigh in~atural
fat, suchas baconor sausage,can
be startedon acoldgriddle.
Grtil cooking
@Heatonly halfthe grill when
cookingsmall amountsof food.
Use rear positionforbest results.
O%’en Cooting
*Preheatovenonlywhen
necessary.Mostfoodswill cook
satisfactorilywithoutpreheating.
If youfind preheatingis necessary,
watchtheindicatorlight, andput
foodin ovenpromptly after the
lightgoesout.
@Alwaysturn ovenOFF before
removingfood.
@Duringbaking, avoidfrequent
door openings.Keepdoor openas
short atime as possiblewhen it is
opened.
@Be sureto wipe up excessspillage
beforestarting the self-cleaning
operation.
@Use residual heat in the oven
wheneverpossibleto finish
cookingcasseroles, oven meals,
etc. Also add rollsor precooked
dessertsto warm oven, using
residualheat to warm them.
@Cook complete ovenmeals
insteadofjust onefood item.
Potatoes,other vegetables, and
some desserts willcook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foodsthat cook at the same
temperature and in approximately
the same time.
...... .
——-
.,--,————-—
——--
—..——-.————
—

HI
—

mm-m?mk!?i
1SurfaceUnitControls
2MasterIndicatorLightsfor Surface
Units(Whenany surfaceunitison,
thislightwillcomeon and stayon
untiltheunit is turnedoff.)
3Latch Release(Pushandholdbutton
in whileslidingLatchtothe rightfor
self-cleaning.)
4Lock Light(Glowswhenovenhas
reached cleaningtemperatureand
ovenwillbe locked.Ovendoorcannot
be opened when thislightis cm.)
5Oven CleaningLight(Glowswhenall
stepsfor cleaninghavebeen set.
Cyclesoffand on withthe oven
heatingunitsafter ovenreaches
heatingtemperature.)
6Oven SetKnob
7Oven “On” Light (Glowswhen oven
isturned on for anytypeof oven
cookingor self-cleaning,and remains
on as longas ovenisin use.)
8Calrod@Module (Entireunit can be
easilyremovedfor cleaning.Plugsinto
Ixphmw
on piige
8
8
30
30
FeatureIndex i
OHIpage : --- .-
~~ (jriil(z-Piece Grate) 17
(Removewhengriddleisbeingused.
~:_:-: :
p&&Tj&i:
Gratessupportfoodsbeinggrille d.)
g&~$*&#&
b*3x~@+m
.—....w-
—
..
.. ..
16 GrillModule(Removeand storeif
secondCalrod@Moduleor Griddle .—
isbeingused.)
17 Plug-h Griddle(Removewhen not
inuse. Use for meats, pancakesor ----
----...... ...~_
otherfoodsusuallyprepared in —.
fryingpan or electric skillet.)
%%&%z’w
,.i...-r,.F-
KT2:;>T..:
18 AutomaticOvenTimer $5,I,?a L7
*a#+*—.. -.
~w..
m2Gr-
19 Clock andMinuteTimer &.&y:—
y?*i
-------
Ftsi+i .::. -
,,,>,I,-,*.J
20 OvenTempKnob R$f;:
~g~~;
—,.... -
21 OvenCyclingLight (Lightglows
g;:a:<->==
:‘.“.-”9
P.?-M:?&.
when ovenis energized.) ??.%+..._
,,
.f!’f&..%,-... ‘-
&Jyf$%+.
.
-..L,,..- _.
!:..-”+(l
22 Door Latch f.?‘:L?r-
.....
!’,:?+’-;,,.
:+.?,p~
17
12
22
22
30
23
23
23
30
23 OvenVent(Ovenis ventedthrough
thisgrill directly aboveovendoor.)
24 Model and Serial Number Plate
25 Interior OvenLight (Automatically
turns on when the ovendoor is
opened or maybe turned on with
switchon rightfront ofdoor when
door is closed.)
26 Embossed ShelfSupports(LettersA,
B,Cand Dindicatecookingpositions
for shelvesas recommended on
baking, roastingand broilingguides.)
27 Oven Shelves
—
2
32
eith& sidefor optimumconvenience.)
9Calrod@Plug-In SurfaceUnits 32
35 23
23
10 One-Piece Chrome-Plated
Drip Pan/Rings
11 Backsplash(Helps keepwall clean
from spattering; showsgrill and
griddle settingsof frequently
prepared foods.)
12,17
17
17
.’”.
2$ Broiler Pan and Rack
29 Bake Unit (Maybe liftedgently
for cleaning ovenfloor.)
30 Broil Unit
12 GriliHeater (Plug-in heating unit
used when cooking with grill.)
13 Grease CoHectorPanand Shield
(Positionedunder Grill Module or
Hug-h Griddle and ~emovablefor
easy cleaning.)
—-
~~- j~~fiectoF(Supports Grill iHeating
EjCnEHR and Griddle. Fits directly
aboveGrease Col!ech)r.)
31 WovenDoor Gasket
32 Storage Drawer
35
33 Oven Liner
.-
/
-——.
,,
-.——...-..-—..-—.-. ........-.. . -...—.—.--..... .
_—-—
.-—
.

Yoursurfaceunitsandcontrols
aredesignedtogiveyoua~infinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFF andHIGHpositions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
MmD
m
mD
wordsLOWand-OFF.Inaquiet Im1L’Ow
kitchen,youmayhear slight Step 1:Graspccmtrolknoband
“clicking”soundsduringcooking, pushin.
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatstohighersettings
alwaysshowsaquickerchangethan
switchingtolowersettings.
Step 2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
control must be pushed in to set
onlyfrom OFF position. ‘When
control is in any position other
than IOFF, it may be rotated
withoutpushingin.
Besureyouturn controltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfaceunitison.
watertoboil.
Fastfry,ph.nbroil;maintain
fastboilonlargeamountof
food.
Sauteandbrown;maintain
slowboilonlargeamount
offood.
CookafterstartingatHIGH;
cookwithlittlewaterin
coveredpan.
Steamrice,cereal;maintain
servingtemperatureofmost
foods.
Nm. .-
.—
.-.
1.AtHIGH, NED HI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmaYcatch
fire.
2. AtWARM,LOW,meltchocolate,
butteronsmallunit.
(.)
i-l

Q. May IIean foods and preserves
‘on my slmhx ‘units?
As %x,but WdyLIS~utensils
designedforcmnm“g~UIpOS~S. Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecanner is flat-bottomedand
fitsoverthecenterofyourCalrod@
unit.Sincecanninggenerdteslarge
amountsofsteam, be carefulto
avoidburnsfrom steamor heat.
Canningshouldonly be doneon
surfaceunits.
Q. Can Icover my drip pans with
M?
A. No. Clean as recommendedin
CleaningGuide.
00 Can 1!use specialcooking
equipment, likean oriental wok,
on any surface units?
A. Utensilswithoutflat surfaces
are notrecommended.The lifeof
yoursurfaceunitcanbe shortened
andthe rangetop canbe darnaged
fromthehighheatneededforthis
typeofcooking.
Q. Whyan Inotgettingthe heat
Ineed from my units even tholqgh
Ihave the knobs on the right
setting?
Q. why da my‘utemiki
tiltwhenI
pklcethem on the SW’i’acewlit?
A. Becausetiwsurfaceunitis
notflat. Make surethat the “feet”
onyourCalrod@unitsare sitting
tightlyin the rangetop indentation
andthe reflectorring is flaton the
rangesurface.
Q. Whyisthe porcelain finish on
my (xMntahw!rscoming off?’
A. If yousetyourCalrod” unit
higherthan requiredforthe
containermaterial, and leaveit, the
Canning should be done ONI
Cooktop only.
In surface cookingof foodsother
than canning, the use oflarge-
diameter utensils(extendingmore
than l-inchbeyondedgeoftrim ring)
isnot recommended. However,
when canning with water-bathor
pressure canner, large-diameter
utensik maybe used. This is
because boilingwater temperatures
(evenunder pressure) are not
harmful to cooktop surttices
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
IJ~~pJ~ILs FOR FRYING OR
BOILING FOODSOTHER
THAN WATER.Most syrup or
sauce nlixtums-and all types of
frying-—cookat temperatures much
higher than boiling water. SW%
temperatures could eve~2twdly
harm cooktop surfaces surrounding
heating units.
. ... ...........-”
—-“
.,.....-.—.
——
_.—.——_
observeFollowingPoints
in‘canning
1. Bringwater to boilon HIGH
heat, then after boilinghas begun,
adjustheat to lowestsettingto
maintainboil (savesenergy and
best uses surface unit.)
2. Be sure canner fitsovercenter
of surface unit. If yourrange does
not allowcanner to be centered on
surface unit, use smaller-diameter
containers for goodcanning results.
3. Flat-bottomed canners givebest
canning results. Be sure bottomof
canner is flat or slightindentation
fits snuglyover surface unit.
Canners with flangedor rippled
bottoms(often foundin enamelware)
are not recommended,
~~~~~-~~ WONG
q~~ ]=~~y[
4. When canning,use recipesfrom
reputablesources.Reliablerecipes
are availablefromthe manufacturer
ofyourcanner; manufacturers of
glassjars for canning, suchas Ball
and Kerr; and theUnited States
Department ofAgriculture
Extension Service.
5. Remember, in followingthe
recipes, that canningis aprocess
thatgenerates large amounts of
steam. Be carefulwhile canningto
preventburns from steam or 12eat.
NOTE: If yourrange is being
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen carefully followed. The
process may be improvedby:
0) usingapressurecanner,and
(2)forfastestheatingoflarge
waterquantities,beginwith
HOTtapwater.
,,
..“”

..
_.,
.
,.
...........
+_._. ... .
.
fittinglids. Matchthe sizeofthe
cookware.FlatgroundPyrocermu@
saucepansor skilletscoatedon the
bottomwithaluminumgenerally
cookevenly.Useglasssaucepans
withheat-spreadingtrivets
availableforthatpurpose.
sauc&xmtothe sizeofthe surface
unit.Apan thatextendsmorethan
an inchbeyondtheedgeofthett-im
ringtrapsheat whichcauses
“crazing”(finehairlinecracks)on
porcelain,and discoloration
rangingfrom bluetodark grayon
chrometrim rings.
1. Usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheat fasterthanother
metals.Cast ironand coatedcast
ii-oncookwareisslowtoabsorb
heat, butgenerallycooksevenlyat
LOWor IvIEDITJMsettings.Steel
pansmaycook unevenlyifnot 2. Toconservethemostcooking
energy,pansshouldbefiat on the
combinedwith othermetals. bottom,havestraightsidesandtight
Settingto Complete
Cooking
IDirectionsandSetting
toStartCookim COrmnwlts Food Cookware
Cereal
Cornmeal,grits,
oatmeal LOWor WM,then addcereal.
Finish timingaccording
topackagedirections.
MED, tocook 1or 2minutes
tocompletelyblendingredients.
Cerealsbubbleandexpandas
theycook; uselargeenough
saucepanto preventboilover.
Milk boilsoverrapidly.Watchas
boilingpoint approaches,
Covered
Saucepan I-II,In coveredpanbring waterto boil beforeadding
cereal.
Cocoa Uncwered
Saucepan HI. Stir togetherwateror milk, cocoa ingredients.
Bringjust to aboil.
LOWto maintaingentlebut
steadv~erk. Percolate8to 10minutesfor
8cups, less for fewercups.
Coffee Percolator HI. Atfirst perk, switch
heatto LOW.
Eggs
Cookedin shell Covered
Saucepan HI. Covere~s withcool
water.Coverpan, cook
until steaming.
MED I-H.Melt butter,add
eggsandcoverskillet.
LOW.Cook only3to4
minutesfor softcooked;
i5 minutesfor hardcooked.
Continue cookingat MED HI
until whitesarejust set, about
3to5more minutes.
LOW,then addeggs. When
bottoms ofeggshavejust set,
carefully turn overtocook
other side.
LOW.Carefidlyadd eggs.
Cook uncoveredabout 5
minutes atMED HI.
MED. Addegg mixture.
Cook, stirring to desired
doneness.
Ifyoudonotcoverskillet, baste
eggswithfatto cooktopsevenly.
Friedsunny-side-up Covered
Skillet
Friedover easy Uncovered
Skillet HI. hielt butter.
Removecookedeggswith slotted
spoon orpancaketurner.
Poached
Smtimbledor omelets
Covered
Skillet Hr. In coveredpan bring
water toaboil.
Eggscontinueto set slightly after
cooking. For omelet do not stir
last fewminutes.When set, fold
inhalf.
Uncovered
Skillet HI. Heat butter until light
golden in color.
HL Incoveredpanbring
fruit and water toboil. LOW.Stir occasionallyand
check for sticking. Fresh fruit: Use 1/4to 1/2cup
waterper pound offruit.
Dried fruit: Use wateras package
directs. Time dependson whether
fruit hasbeen presoaked. If not,
allow morecookingtime.
Fruits Covered
Saucepan
3kats,Podh-y
[lr~kd: Pot masts of
twcf, lambor veal:
pork s[eaks and
L’tlops
HI. Melt fat, thenaddmeat.
Switch toMED HI to
brownmeat. Addwateror
other liquid.
LOW. Simmer until fork
tender. Meat canbe seasonedand floured
beforeit is browned, if desired.
Liquid variations for flavorcould
be wine, fruit or tomatojuice or
meat broth.
Timing: Steaks 1to2-inches: 1to
2hours. BeefStew: 2to 3hours.
Pot Roast: 2% to4hours.
pan frying isbest for thin steaks
and chops. If rare isdesired, pre-
heat skillet beforeadding meat.
Covered
Skillet
I-H.Prebcat skillet. then
grease lightly. MED HI or MED. Brown and cook to desired doneness,
turning overas needed.
P,m-fried:‘Iicndcr
(hops: [bill!iIcaksup
[1}.Y-l-incll;minulc
~[c’:llw:h:llllburgcrs:
i’1:Ill!.sand Saus+w :
i~lill llstl filleis
Jncovcred
Millet
l’-
(:----
.-,
—
,/.----
(‘\
‘\,%_.,, ‘

FllGHT- Ii WRONG
.+>
‘.=4
.; $$-j~j3.Deep l% Frying. Do notoverfill
[..
i“’~’~’kettlewithfatthatmayspillover
whenaddingfood.Fr&~yfbods
g$~$~bubblevigorously.Watchfoods
@z> f~ing at HIGH temperaturesand
f\
-a=+ l-a-p$o-f
OVER1“
keep;ange and hooficleanfrom
accumulatedgrease.
Directionsand Setting
toStartCooking
HI. Melt fat. Switchto MED
HI mbrownchicken.
SettingtoGmplete
Cooking
LOW.Coverskillet and
cook untiltender.
Uncoverlast fewminutes.
comments
Forcrispdry chicken,coveronly
after switchingto LOWfor 10
minutes.Uncoverandcook,turning
occasionally10to20 minutes.
Cookware
Covered
Skillet
FriedChicken
HI. Incold skillet, arrange
baconslices. Cookjust
until startingto sizzle.
HI. Meh fat. Switchto MED
tobrownslowly.
MED HI. Cook, turning
overas needed. Amore attention-freemethod
is tostart andcookat MED.
Panbroiledbacon Uncovered
Skillet
Covered
Skillet LOW.Coverandcook until tender. Meat maybebreadedor
marinatedinsaucebeforefrying.
Sauteed:Less tender
thinsteaks(chuck,
round,etc.); liver;
thickor wholefish
Simmeredor stewed
meat;chicken;corned
beefismokedpork;
stewingbeefi tongue;
etc.
Meltingcbcdate,
butter,rrmshrnalbws
LOW.Cookuntil fork
tender. (Watershould
slowlyboil). For very large
loads, mediumheat may
beneeded.
Addsaltor other seasoning
beforecookingif meathasnot
been smokedor otherwise
cured.
Covered
DutchOven,
Kettleor
Large
Saucepan
HI. Covermeatwith water
and coverpan or kettie.
Cook until steaming.
WM. ANow10to ISminutesto
meltthrough. Stir to smooth. Whenmeltingmarshtnallows,add
milkor water.
Small
Covered
Saucepan.
Use small
surfaceunit
Skilletor
Griddle Cook2to 3minutesper side. Thick battertakesslightlylonger
time. llrn overpancakeswhen
bubblesrise to surface.
I+mcakesor
Frenchtoast MED HI. Heat skillet 8to
10minutes. Greaselightly.
Pasta
Noodlesor spaghetti MED HI. Cook uncovered
until tender. For large
amounts, HI maybe
neededto keepwater at
rollingboil throughout
entire cookingtime.
MED HI for foodscooking
10minutesor less. MED for
foodsover 10minutes.
LOW.Tofinish cooking.
Use largeenoughkettle to
preventboilover.Pastadoubles
insize whencooked.
Covered
Largekettle
or Pot
HI. In coveredkettle, bring
saltedwaterto aboil, uncover
and add pasta slowlyso
boiling does not stop.
Cooker shouldjiggle 2to 3times
per minute.
PressureCooking Pmssurc
Cookeror
Canner
Hi. Heat until firstjiggle is
heard.
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Stir frequently toprevent
stickirw.
Uncovered
Saucepan
Covered
Saucepan
HI. Bringjust to boil.
MED. Cook 1pound 10
to 30 or more minutes,
dependingon tenderness
of vegetable.
Uncoveredpan requires more
waterand longertime.
HI. Measure 1/2to 1inch
water in saucepon. Add
salt and prepared vegetable.
Incoveredsaucepan bring
toboil.
HI. Measure waterand salt
m above. Add frozenblock
ofvegetable. In covered
s~u~ep~ni)rin~(Oboil.
H1. In skillet nldt fiit,
Break up or stir as needed while
cooking.
Covered
Saucepan LOW.Cook according to
time on package.
Frozen
MED. Addvegetable.
Cook until desired
tenderness is reached.
WM. Cover undcook
according to time.
Turn overor stir vegetableas
necessary for evenbrowning.
Uncovcrcd
Skillet
HI. i3ringsAtcd water [o a
boil. Triple involume after cooking.
Time at WM. Rice: 1cup rice and
2cups wXcr-25 minutes. Grits:
1cup grits and dcups water-
40 minutes, .—. —
Covere(i
saucepan
—
_......”,
.“.—
_,_______
.-
——
.- .-

i
provides an @.tim-largicG@Mng
Swfafx?forNMX%39pan~kesy $l!r
cM1.erifmd WA.dy prepared ina
Ik@Bgpan or ek!’ctrkSkmet.
‘muUMi2also use megrwk! as
awarmingtE%ay9with ab’w-heat
setting.
Step 1:Positionthe Grease
CollectorPanin thecooktopspace
provided.Removegreasefromthe
GreaseCollectorPanaftereachuse.
Step 2: Fit the ReflectorPanover
the Grease Collector.Clean the
Reflectorofien.
Step 3: Plug the non-stick coated
griddle intothe receptacle.
-.,
y?r --- +-(;; ~; “A.: 2:% J-’lg..t,x~e3j
“f:. k’wj+$h?y.-,.ak . ..
4“-n.n~’-f:,~p&:, .%_,,G,“~ .
>*”, *
A.1’t,’ “’v
Thecontrolknobmustbepushed
intostart; thispreventssurface
heatingunitsfrombeingturnedon
accidentally,Pushtheknobin only
whenitisintheOFFposition.When
theknobisin anyother position,it
canbeturned withoutpushingit in.
TAegriddlehasaself-contained
heatingelementwhichcanbe
controlledbysettingthe right
front controi (whengriddleis used
on rightside), or left rear control
(whengriddleis usedon leftside).
U.--m I
_]
Push in controlknob.
Turn knob to the heat setting ~-.
youwant.
Nom: Before itsfik-stalse,
conditionor “season”yourgriddle.
Apply athin layerof cookingoil
to the top surface and heat on HI
settingfor 10minutes. Griddle
is ready to use.
IBeforeeveryuse, besuregriddle
componentsarecleail.

cooking-onapreheateds~rftwe,
-‘ ~s whichmaybe greased lightly
-..
beforeaddingfood. Preheat-griddle
-. .. 5minutesatEIGH settingufiless
otherwiseindicatedontheGriddle
CookingGuide(seepage l!l), then
switchtorecommendedcooksetting.
@Foodswhich are highin natural
fat, suchasbacon or sausage,may
bestartedon acoldgriddle.
~Foodstobe warmedmaybe
placeddirectlyon the griddle; a
highdomedmetalcoversuch as an
invertedkettle,placed overthem
willhelp storethe heat. Foodsin
covereddishesor pans mayalso be
warmedon the griddle. Use heat-
resistantdishesonly.
~Conditionor “season” griddle
beforefirst-timeuse.
@Make sure grease collectorand
reflectorpans are clean before
usinggriddle.
when it isImftillR.Kw?
A. Toavoidmarringthe non-stick
finish,storegriddleuprightonthe.
edgewithterminalsup to avoid
damage.I.fit isnecessaryto storeit
flat, avoidplacingotherpansor
utensilson top.
Q, How long can foodsbe kept
warm with the griddle, without
losingtheir appeal?
A. No longerthan2hours is
recommended, toassuregoodfood
qualityandpreventspoilage.Delicate
foods,suchas eggs,shouldnotbe
keptmorethan 15to30 minutes;
entreesandcasserolesmaybewarmed
for30to 60minutes.Horsd’oeuvres
willstayhot for servingup to 1or
1%hours. Rearrangeor stir foods
occasionally,ifpossible.
‘Q.why aren’t my foods done
eventhough they have Cookedthe
fun time?
A. Under lowvokageconditions,
foodsmaybe lighterbrown than
desired. Preheat thegriddle for a
longertime and leavefoods on the
griddlelonger to attainthe desired
degree ofbrowning.
.$, ‘\
“------
Q, canmy griddlehswitched $63
the ‘otherside Mtherange whereit
wow ihi$
HM.lreconvenientforme?
A. Allinterchangeablemodules
canbe used on eitherthe rightor
leftsideofyourcooktop.Simply
liftouttheelements,takingcare
notto damagetheelectricalcontacts
byjerking or forcingthem. Reverse
thegriddleand plugit intothe
receptacleonthe oppositesideof
therange.
Q. Do 1need special cookware
for use with my griddle?
A. Avoidusingmetalcookware
with sharp pointsor roughor sharp
edgeswhich mightdamagethe
non-stickcoatedgriddlesurface.
Do notcut foodson the griddle.
Use onlyheat-resistantdishes
when foodsin containersare to be
warmed on thegriddle. For further
informationoncaring for your
griddle’ssurface, see thecleaning
instructionsonpage 34.
Q. can prolonged pa-iods Of%igh
heat damage my fyiddk?s surface?’
A. Abriefpreheatingperiodis
oftennecessaryforbestresults
withmanyfoods,butleavingthe
griddleonHIGHheatsettingfor
morethan 10minuteswithoutfood
candamagethenon-stickcoating.
Alwaysbesuretoturncontrol
knobstoOFFwhencookingis
comp~eted.
{c
.....

mlnotkm%range unattended
during “pl.%?hi?at”(Swiwlt!s
tmwi?dto“m”) or W@-w m?
s-witchesm%?Wined to6%199with
food‘onthe(kill or Griddlee
2. Avoidusingmetalutensilswith
sharppointscmroughor sharp
edgeswhichmightdamagethe
non-stickcoatedgriddlesurface.
Do notcutfoodson thegriddle.
Use onlyheat-resistantdishes
when foodsin containersareto
be warmedon the griddle.
Addoilor butteratend ofpreheat
time.Additionaloilor buttermay
be neededduringcookingtime.
4. Rearral]geor turn foodsoverm
neededto assureevencooking.
LSuggestedcookingtimesshouldbe
usedonly as aguide since variables
irtfoodmaychangecookingtimes. 5. Griddlesettingsmayneedtobe
adjustedifgriddleisusedfor an
extendedtime.
3. Preheatgriddle5minutesunless
otherwiseindicatedinguidebelow.
Comnmts
Do notpreheat. Turn to setting 8after half of total cooking time.
Suggested
E’ood Setting
Bacon—1lb. HIto 8
BeefStripsandCubes
1%to l-in. I-IItO8
Cook The
11-14
6-10 Strimcut3incheslongand l/4-inchwide.Cutcubes1inch.
Chops, Pork/Lamb
1A
to ‘/z-in. I725-30
Griddleupto 6eggs.Avoiddrainhole.
Cube Steak IHI 4-5per side
@s
Fried I4
Scrambled HIto84-5 2-3
English Muffins
Warm IHI 3-4
FishFillets and Steaks
1A
to l-in. IHI Turnoveroften. 17-24
10-12
I’ranks-f lb.
Fruit Slices— Mto %-in.
I?renchToast
Ham and Canadian
Bacon Slices
%to lY2-in.
k=
HIto8
HI
HI
Turntosetting8after half oftotalcookingtime.
If drainedcannedfruitis used,decreasetime3to5minutes.10-12
3-3%per side Ifbreadis frozen,Piercewithforkseveraltimestoabsorbeggmixture.
For l-inchhamsteak,doublecookingtime.
8-10HI
Hamburgers
%-in., 4per lb.
Medium
Wcil
Meatballs—l-in.
Pmcakes
Sandwich%, thin
Sausage Links, precooked
1to2oz. each
4oz. each
SrnaUSeafood
Turnoveronlyonce.Avoidpressingdownwithspatulatoretainjuices.7
7
8-9
16-18
19-21
18-22 Turntobrownonall sides.
2-3
2-3per side
Preheat 10minutes.Turnafter 1%minutes.HI
6-8
HIto8
HI!()8
Ifthicker.add 1to2minutes.
Turnandrearrangeas needed. Forrawsausage,increasetime
4to 10minutes.
Cookin2tablespoonsbutter,ifdesired.Turnor rearrangefrequently.
17-19
19-24
I-H
7
8-~0
10-15
!Ywimp,scallops,oysters
$%4 Roils, reheating Donotpreheat. Coverlightlywithfoil. If roomtemperature,
griddle5to7minutes.
Turnoverafter halfof time.
810-16
WM-2 Dciicate foods:
15-30minutes Toretainmoisture,coverwithfoilor metallid. or, placefoodin
heat-resistantcontainersongriddle.
Entrees, casseroles
and hors d’oeuvres:
up to 1hour

French toast was originallydevel-
oped tocreate an appetizingbreak-
fast from stale bread. V4hilesyrup
and butter are traditional accom-
paniments, Strawberry Butter,
below,adds an interestingtaste
variation.
mt?hw: HI-’-5 minutes
‘ad&: HI to9=-4 to6BdNm!s
serves4to5
3eggs
3/4 cup milk
1ttabk?spoon
Sllgar
1/4teaspoon salt
8tO ~~ ShW VVhitt?had
1Mlkspcmn butter
Preheat griddle 5minutesat HI
setting. In small mixing bowl, beat
eggs,milk, sugar and salt until
smooth and blended.
Dip bread into egg mixture, coating
both sides.
Spread butter on preheated griddle.
Cook at HI or 9setting 2-3 minutes
per side until golden brown. Serve
with syrup or Strawberry Butter,
below,
Strm%’berryButter
1/2 cup butter, softened
1cup strawberry preserves
Place butter and preserves in small
mixing bowl. Beat with mixer until
wellblended.
GtiddlePizma
Preheat: 111’-!5Hnhlw?s
cook: I-Mh8-10’ to14mi?mh!s
total
h%dit?s8i@ZZiW39~finches each.
crust
2cups biscuit mix
1/2 cup water
sauce
1am(8oz.) tomato sauce
1/4 twqmon garlic salt
1/2 tempcm dry ?nmmedonion
1/4 teaspoon oregano
1/2 teaspoon sugar
1tablespoon butter
Preheat griddle 5minutes. In small
mixing bowl, stir together biscuit
mix and water. Dividedough into 8
equal parts. On floured surface, roll
out each part into a5-inchcircle.
In mixingbowl, stir together tomato
sauce, salt, onion, oregano and
sugar. Set aside. Melt butter on
griddle, add 4pizza rounds.
Griddle 3to 4minutes at HI set-
ting. Turn over, add 2tablespoons
sauce on each and 2or more of
toppings, listed below. Cover with
foil and griddle at setting 8for 2or
3minutes until hot.
Toppings
Use 2tablespoons of the following
for each pizza: .Mozzarellaor Par-
mesan cheese;cooked ground
chuck or sausage; chopped ham;
chopped mushrooms or green
peppers.
salmon Jail’TWM.E%ttit%
Preheat: HI-5 minutes
cook: II-nto9=’-7‘to 11Rnin$m?s
1win(13”15oz.)salmon or tt.uw,
drdmed and mk.d
1egg
1/3 m.npdry bread mmbs
1/4’cup Catsup
1/4cupwater
1teaspoon onion salt
1td3kqmm pardey, mimed
1tablespoon k?monjuice
1tablespoon butter
Preheat griddle5minutesat Ffl
setting. In large mixingbowl, mix
salmon, egg,bread crumbs, catsup,
water, salt, parsleyand lemonjuice.
Form into 6equal patties.
Melt butter on preheated griddle.
Add patties and griddleabout 4to
5minutes per side,until browned
and firm.
Note: Or make in 36(l-inch) balls.
Griddle 12to 15minutes at HI set-
ting. Turn often.
Fish and Potato Patties
Substitute 1cup mashed potatoes
for egg,bread crumbs, catsup and
water.
Fish and chips Patties
Substitute 1cup crushed potato
chipsfor bread crumbs and add
1/2 cup chopped olivesand
1/2cup shredded cheddar cheese.

Ihwmh EggscFamb]e
PH?E-?JW:I-—H--5minutes
Chcik:9—2to3minutes
serves
4
6eggs
1/2 cup m“aporatedmini
1/2 teaspoonsalt
1teaspoonthy mimed onion
2tabkspxms butter
1can (4 oz.) chopped green
chilies, drained
1Cup eheddzlr Cheese,shredded
Preheat griddle5minutesat 111
setting.In large mixing bowl, mix
eggs,milk, salt and onion until
thick and verysmooth.
Place butter on griddle. Add egg
mixture and griddle 2to 3minutes
at setting9, stirring often until
evenlycooked. Stir in green chilies
and cheeseuntil cheesemelts. Serve
warm.
chicken Livers with
Bacon and onions
Preheat: EII--5 minutes
Cook: HI—16 to 19 minutes
serves 3to 4
1/4 cup flour
1teaspoon salt
1/4 teaspoon pepper
1pound chicken livers
6slices bacon
1medium onion, diced 1/4 inch
thh!k
In small mixing bowl combine
flour, salt and pepper. Mix well.
Coat liverswith flour mixture; set
aside. Cut each sliceof bacon cross-
wiseinto 4parts and place on pre-
heated griddle. Cook 3to 4minutes
~t 1-11setting. Add onions and
coated liversto griddle and cook
]s 10 15 minutes at HI setting, stir-
ring often until liversare brown
and tender.
Cmmcakes
Pnh?w: HI--5 IIlimtw
cook:H1—2”1/2to3minutesper
cake
Makes12’to15cakes
1tablespoon oil
1cup yehw corn meal
1teaspoon salt
2tablespoonssugar
1/2 cup boiling water
1egg
1/2 cup mm
2tablespoonsbutter, melted
1/2 alp flour
2teaspoons baking powder
1cup cream style mm
Preheat griddle, then spread oil
evenlyover griddle.
In small mixing bowl, mix corn
meal, salt and sugar.
Add water and mix well.
Beat together egg,milk and butter
and add to mixture.
Stir in flour and baking powder.
Add corn and stir.
Measure 1/4 cup of batter for each
cake. Pour on griddle and cook at
EII 1-1/2 minutes. Turn over and
continue cooking 1to 1-1/2 min-
utes. Serve with 130neyButter
Sauce, below.
Honey Butier saw?
1/4 cup butter
3/4 cup honey
1teaspoon cinnamon
Place all ingredients in al-quart
saucepan. Cook at kII setting 2to
3minutes until butter is melted.
To Microwave this sauce, place in
1-quart casserole and microwave at
I-II1to 2minutes. Stir to blend.
Bask Meatballs
Preheat: HI—-5min~ltes
cook: E-II-IS tomxnh’llms
Makes 48==11inch balls
1pmmd ground dnuckk%?f’
2eggs
1cupdry bread (.mmlbs
1/4 cup milk
1teaspoonsaltor seasonedsalt
1tablespoonmmk.hlgoil
In largemixingbowl,mixground
chuck,eggs,crumbs,milkand salt.
Form mixtureinto48 balls,about
1incheach.
Placeoilon preheatedgriddle,add
the meatballsand cookat I-IIsetting
for 15to 18minutes.Turn frequently
to brownall sides.
Sausageand EIamBalls:Substitute
1/2 pound sausageand 1/2 pound
groundham for beef.
SavoryMeatballs:Add 1teaspoonof
one of thefollowing:curry powder,
chilipowder,basilOR add 2tea-
spoonsmustard and 2tablespoons
catsup OR add 1packet(halfof
23/4ouncebox) dry onion or
tomato soup mix.

--.! . .
$, ,
,-, ,;, .,
~“
-... ,. ., .
%1.Nucameqpygrilled fmd.syeaE-
‘mmd, prepared inyour own
I&him ml‘hi?grill that i%mle
with your range.
separateIheatingekmm.s Wnbe
setatdiffert?nlttemperatwres9
wowing you tow% half the
cooking SRM%Mx?
togrill meataid
-theOtherhalf toprepare potatoes
or other w?get2M?s,fora
UMnpkte’med.
Step &PositiontheGrease
CoHectorandPaninthecooktop
. .. *
Step 2: Fit theReflectorPanover
theGrease Collector.
Step 3: Plug theGrill Heating Unit
intothe receptacle so Heating Unit
restsontheedgeof’theReflectorPan.
space provided.
Step 4: Place the 2-piece grate over
theheating element. Each half of
the grill is controlled byone ofthe
surface heating unitcontrol knobs
on that side ofthe range.
NOTE: Be sure grill Components
are cleaned before each use.
Him!?“$IIT,Fktchill Cmtl”m
‘HEcontrolknobsmustbe pushed
in to start; thispreventssurface
heatingunitsfrombeingturned C2
accidentally.Pushthe knob inonly
whenitisintheOFF position.W_hen
the knobis in anyother position, it
canbe turned withoutpushingit in.
Frontand rear unitsof thegrill
heatingunitarecontrolledseparately
bysettingone cmboth surfaceunit
controlknobs. Heat only half the
grillsurfaceforcookingsmall
portions;or seteachhalfata
differenttemperatureforcooking
differenttypesoffoods.
Push in control knob or knobs,
dependingon area needed for food.
Turn knobsto the heat setting
you want.
.-.. .....---——————----—----—-——------ .——.—.——
(>

‘Do notleavegrill unattended
whileinuse.
~Occasionallyrearrangefoodson
thegrill, topreventstickingand
providebetterbrowning.
=Removeaccumulatedgreasefrom
drippan after each use, tolessen
smokingand odors. Greasebuildup
can alsobecomeafire hazard.
~Trimfatfrom meats before
placingongrill. This wi~~reduce
smokingand lessen greasebuildup
inthecollectorpan. Thetrimmings
maybe rubbedon the hotgratesto
helppreventsticking.
~Gratesshouldbe oiled or sprayed
withanon-stickvegetableoil
beforecookingto preventsticking.
@Usethe grill unitONLY with a
highair-flowventedhood to carry
awaysmokeand fumes.
@Preheat grill for 5minutesat
HIGH heat setting,then turnto
desired settingfor cooking.
~Make sure grease collectorand
reflectorpans are clean before
usinggrill.
.rlr.. ,- 0~
“.’‘~-’-~-i!:;~~[:-z{.. r. F
,ra~gf’g-T,. :r-,.-;T--Q,
~’J-i~>~j$L,, ~,
iR,J’;.Jl-., .2E_\..
,cL,;; .-,,-”:.-.,1J
Q. men?tmdiing many individual
ibods, ‘whatcan Ido tommwNre
-thatfoodswillcook evenly?
A. Whencookingfoodsofvarious
sizesandthicknesses,startlarger
or thickerpieces first, add quicker-
cookingsmallpieceslater.Press
meatlightlyto lieflaton grill;
slashthefat on edgesofsteaksand
chopstopreventcurling;break the
jointsofsplitchickensso theywill
lie flat.
Q. My grilled meats sometimes
Comeout drier than they should.
mat cm Ido to he!pprevent this?
A. Seasonmeats aftercooking
rather thanbefore—saltcandraw
outjuices and dry outmeat. Use
tongstoturn and rearrangemeats
on the grill; forkswillpierce the
meat andreleasejuices.
Q. Ifollowthe cooking times
suggested, but my foods don9tget
dcmeproperly. Is there something
wrong with my $@?
A. Probably not. Suggested
cookingtimes shouldbe usedonly
as ageneralguide. Variablesin
foodcan changecookingtimes
required.
Q. How CanIkeep barbecued
meats from developing an
Unattractive burned look
and taste?
A. Saucescontainingsugar will
oftenburn if used during the entire
cookingtime. If yourfavoritesauce
containssugar, try adding it only
during the last 15to 20 minutes of
cooking time for best results.
Q. should IRisethe venthod
du.mingpreheating?
fl. Yes.Timing theventilation
hoodon duringpreheatinghelps
eliminatesmokefromtheheating
elementsascookingsoilsburnoff.
Q. GBB3 Elly fjl’~11 WSW~Whd 111
the other side dthe ?imge?
A. Yes.These interchangeable
modulescan be usedon eitherthe
rightor left sideofthe cooktop.
Wheninsertingor removinga
module,takecare not to forcethe
connectionor exertunduepressure
whichcould darnagethe electrical
contacts.
Additionalmodulescan be
purchasedfromyourdealer,to
doubleyourgrill/griddlecapacity
orto add two more Calrod@surface
heatingunits.
Q. Foods‘cookedon my grill m-e
not browning as much as Ilike.
mat WBddfXBWt2-thk?
A. If yourrangeisbeing operated
on lowpower (voltage)foodsmay
be lighterbrownthan expected. A
longerpreheating and grill time
maybe necessary to achievethe
resultsdesired.
Q. when cooking small loads
with only half the heating
ekxrNm@foods am!not browning
as mulchas Ilike. what could
cause this?
A. Toget optimumcooking
performance with small loads, use
the rear heatinge~ement.Longer
preheating time maybe required
to getthe desired results.

1!
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,< .,,; &;p&
_;~;c::$@q Do notkm range unatteBRded 1. PreheatatHI settingfor5ftim.ks 4. Suggestedcookingtimesshould
Y$&# during “preheat” (Switches beforegrilling.Turnto cooksetting be.usedonlyasaguide,since
. ... turned to “HI”) or anytime the on guicieforyourparticularfood. variablesin foodcan change
d
‘~g$~ switchesare turned to WUgywith 2. Trimexcessfatfrom meat. cookingtimes.
“= food Onthe Grill or Griddle. 3. Beforecookingsteaks,slashfat
aroundedgesto preventcurling
ofmeat.
Suggested
Food Setting cook mm?
Beef Cubes, 1inch HI 17-20 CCmlmmts
Marinatelesstenderbeefbeforegrilling.
Chicken:
Piecesor Quarters 950-60(total) Ifsauceisdesired,bastelast 15to20minutes,turnandrearrangeoften.
Chicken, halves
Codsh Hens, halves
970-80 (total)
940-50 Turnorrearrangeoften.
Fish Steaks
1inchor less HI I15-20 Brushwithmeltedbutter.
If stuffed,add6minutestototaltime.Covertopwithfoil.
Firmfruitsuchasapplesandpineapplesare recommended.Turnoften.
Fish, whole(6 to8oz.) 717-20
17-22
8-10per side
Fruit Slices (?4to M-in.)
Ham Steaks (1to 1%-in.)
Hamburgers (%-in.)
Rare
Medium
Well
l-lam Chunks
1inch,precooked
Hot Dogs
Kabobs
Meat
Vegetabie
9
HI
HI
HI
HI
6-7per side
8-9per side
10-11per side
Turnoverafterhalfofcookingtime.
17-20
7-9(total)
Rearrange often.
9
HI
HI
HI
HI
20-25
10-15
9-13per side
24-28 —
For less tender vegetables suchas tomatoes,reducetime4to6minutes.
Lamb Chops (%to l-in.)
Lobster 2Ms HI Cutthinundersell toexposemeat. Turnoverevery5to 10minutes.
Brushwithbutter.
Pork Chops (loinor rib)
Y2-in.
l-in. HI
HI 9-10per side
15-17per side
Sausage Links (4 oz. each)
Raw
Precooked 11-12per side
6-8per side Grill wholeor cut into2to4pieces.Turntobrownallsides.
HI
9-HI
Spare Ribs
Entree(3 ibs.)
Appetizer(2 Ibs.)
Steaks, TenderBeef
%to l-in.
Rare
Medium
WC]1
1%to2-in.
Rare
Medium
well
9
960-80(total)
50-60 (total) Parboil5minutesbeforegrilling.Rearrangeandturnoverfrequently.
Bastewithsauce last 10minutes,as desired.
..
HI
HI
HI
5-7per side
6-8per side
8-10per side
7-9per side
9-11pcr side
12-15per side
HI
HI
m
BeefSteaks, less tender
%to 1-in.
Nlcdium
WC]] HI
I-H 9-11per side
13-15per side Tenderize before grilling. Turn and cover with foil after first half of cooking
time for more juiciness.
18-23 FirmvegetablesSuch as potatoes and acorn squash are rccomrnended. Brush
with butter. Turn often.
9
—..— Choosetendervegetablessuchas squashandtomatoes.Coverwithfoil. For
tonwtoes,reducecookingtime 10minutes. .—.—-——-.
..... .......7 .,. !-— ——. - -------- . .
—
.
—---
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\&mh.Ery sk?dk
with MushrQomR
sauce
PA-WA:EU=-5EIRhmtes
cook:I-H--SWbebw
1-1/2pmlds gmmd chuck
2t$mespoums onion,Chopped
1fieaspol-i !3L?twmedsalt
1/4 ttwispcmnpepper
Preheat grill5minutes at 131set-
~ing.In largemixing bowl,combine
ground chuck, onion, salt and
pepper. Mix well.Form into 4oval
patties, (2-1/2 inchesby 4inchesby
1-inchthick). Place patties on grill
and cook at setting 9for 21to 25
minutesfor welldone, or 16to 20
minutesfor mediumdoneness.Turn
patties after half of total cooking
time.
Mushroom same
In 2-quart saucepan, melt 1/4 cup
butter. Add and saute 2cupsfresh
mushrooms (about 5minutes).
In 2-cup measure, blend 3/4 cup
water, 2teaspoons cornstarch, 1/2
teaspoon salt, 1/8 teaspoon pepper
and 2teaspoons soy sauce. Gradu-
allyadd to mushrooms, stirring
well.Simmer 10to 15minutes,
stirring often.
GrilledCtiaken Qwwws
W“wh
smoky Texasi!%mx?
PM?hemt:HW=-5
minutes
cook:9“-50”60
mhutes
Non-stick coating spray or d
13qWmd chicken, Cp-m?r’ed
Prepare grates with non-stick
coating spray or oil before
preheating.
Break the legbones at thejoint to
allow chickento lieflat on grill.
Place meaty sidedown on grilland
cook on setting9for 40 minutes,
turning overevery 20 minutes.
Brush with sauce belowand con-
tinue cooking 10to 20 minutes,
turning over every 5minutes.
Smoky Texas Sauce
1can tomato soup
1/3 Ump water
1tdhpoon d
1teaspoon dry rnusmd
1teasp(ml brown sugar
1teaspoon$dt
2teaspmns cm powder
2tablespoons vinegar
1tabk!spcm Worcestershire sauce
1/4 teaspoon pepper
1/2 cup onions, finely chopped
1tablespoon liquid smoke
In l-quart saucepan, stir together
all ingredients. Start cooking on HI
setting until bubbling, about 2
minutes. ‘Turnheat down to
medium and cook 7minutes.
To Microwave this sauce, place
ingredients in al-quart casserole
and microwave at HI 7to 8min-
utes, stirring after 4minutes.
Lfixmmi
Matinade
In iquart measure or cookingcon-
tainer, mix together 1/2cup lemon
juice, 1/2 cup cookingoil, 1table-
spoon parsley,2bay leaves, 1clove
crushed garlic, 2onion slices,
1tablespoon sugar, 2drops liquid
hot pepper sauce. Good with
poultry or beef.
Teriyaki Marhade
In 1quart measure mix 1/4 cup soy
sauce, 3tablespoons honey, 3/4 cup
cooking oil, 2teaspoons ginger,
1teaspoon garlic salt and 3table-
spoonschopped onion. Good with
bacon wrapped appetizers, beef,
chickenand seafood.
Mustird Jelly sauce
In 1quart saucepan mix 1jar
(10 OZ.)apple jelly and 1/3 cup
prepared mustard. Cook 6to 9
minutes at setting 5untiljelly
melts, stirring often. Good with
pork or sausage.
Brom Sugar E%m@e Baste
Drain 1can (15 1/2 oz.) pineapple
slices,savingjuice. In 1quart
saucepan stir together reserved
.
pineapplejuice plus water to equal
1cup, 1teaspoon vinegar, 1/4 cup
brown sugar, 1tablespoon corn-
starch, 1/4 teaspoon cinnamon and
1/8 teaspoon cloves.Cook 10to 12
minutes on surface unit setting 8
until thickened, Stir often. Serve
with pork or poultry; use pineapple
slicesas garnish.