RCA L3B315GL Installation guide

Contents
Jrum
Model
L3B315GL
Aluminum Foil 16 Door Removal 21
Lijzht; Bulb Replacement 12.20
Anti-Tip Device 3,26
Appliance Registration 2Preheating 5,12,15
Canning Tips 9
Care and Cleaning 19-21
Roastinjz/Roastin~ Guide 18
Self-Cleaning Instructions 22,23
Shelves 12,21,23,24
Clock/Timer 13
Consumer Services 27 Thermostat Adjustment 20
Energy-Saving 13ps 5
Features 6,7
Problem Solver 25
Safety Instructions 2-5
Leveling 27
Model and Serial Numbers 2
Surface Cooking 8-11
Control Settin~s 8
Oven 12 Cooking Guide 10,11
Baking/Baking Guide 14,15 Cookware Tips 10
Broiling/Broiling Guide 16,17 Warranty Back Cover
Control Settings 12
Use and Care &Installation
of Your Range
MNUI1l
79-4(N?~

Help ushelp you...
Befmi? using your range,
read this book carefully.
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to your
questions.
[f you don’t understand something
or need more help, write (include
your phone number):
Consumer Relations
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the mnge behind the
storage door.
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
n’Voa.1INxxiwd
“
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Saw time and money.
Before you request
service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
Hyou need service...
To obtain service, see the
Consumer Services page in the
back of this book.
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:
Consumer IUlatioms
Appiitince i?ark
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
nwPoRTART
SAFETY
n’wrrRucTIoNs
Readall instructions
bdim using this
apphw.
IMPORTANT
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish alist of
substances known to the state
to cause birth defects or other
reproductive harm, and
requires businesses to warn
customers of potential
exposure to such substances.
The fiberglass insulation in
self-clean ovens gives off a
very small amount of carbon
monoxide during the cleaning
cycle. Exposure can be
minimized by venting with
an open window or using a
ventilation fan or hood.
2

IIVIPORTANT SAFETY INSTRUCTIONS
%ad aUhtrudims before usirygthis appliance.
When using electrical
appliances, basic safety
.wecautions should be fo][owed,
.duding the following:
*Use this appliance only for
its intended use as described
in this manual.
*Be sure your appliance is
properly installed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
*Don’t attempt to repair or
replace any part of your range
unless it is specifically
recommended in this book. All
other servicing should be referred
to aqualified technician.
*Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
‘TTHE HOUSEHOLD
.NI’RH3UITON PANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WAIKi?(ING-AII~g=
can tip and
injury couki
result. To
prevent
accidental
tipping of the
range from
abnormal usage,
including excess
loading of the
oven door, attach
it to the wall ald floor by installing
the Anti-Tip device supplied. To-
check if the device is installed
and engaged properly, remove
the drawer and inspect the rear
levelingleg. Make sure it fits
securely into the slot in the device.
you pull the range out from the
wall for any reason, make sure
the rear leveling leg is returned to
its position in the device when
you push the range back.
Please refer to the Anti-Tip
device information in this book.
Failure to take this precaution
could result in tipping of the
range and injury.
●Do not leave children alone-
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
●Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, causing severe
personal injury.
~CAUTION: ITEMS OF
INTEREST’ TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
●Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
severe bums.
●Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in bums from
steam. Do not let pot holders touch
hot heating elements. Do not use
atowel or other bulky cloth.
●For your safety, never use
your appliance for warming or
heating the room.
.Do not store or use combustible
materials, gasoline or other
flammable vapors and liquids
in the vicinity of this or any
other appliance.
●Keep hood and grease tllters
clean to maintain good venting
and to avoid grease fires.
sDo not ~etcooking grease or
other flammable materials
accumulate in or near the
range.
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out by covering with baking soda
or, if available, amulti-purpose
dry chemical or foam type fire
extinguisher.
sDo not touch heating
elements or interior surface of
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
cIothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potemialiy 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.
cWhen 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.
(contimwi on ne.rt page)
3

LI?WPORTANTSAFETY DWTRWTK)NS (conti]w,~)
own
*Stand away from range
when opening oven door. Hot
air or steam which escapes can
cause burns to hands, face
and/or eyes.
GDon’ theat unopened food
containers in the oven.
Pressure could build up and
the container could burst,
causing an injury.
.Keep oven vent duct
unobstructed.
●Keep oven free from grease
buildup.
●Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
●Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
●When using cooking or
roasting bags in oven, 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.
Sewcwaning‘am
“Do not clean door gasket
before reading special
cleaning instructions in the
Self-Clean section of this
book. The door gasket is
essential for agood 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 shouId be used in or
around any part of the oven.
●Clean only parts listed in
this LTseand Care Book.
●Before self-cleaning the
oven, remove broiler pan and
other cookware.
●Be sure to wipe up excess
spillage before starting the
seif-cleaning operation.
●If the self-cleaning mode
malfunctions, turn off and
disconnect the power suppiy.
Have serviced by aqualified
technician.
Surface Cooking Units
This
●Use proper pan size—
Wppkmce is equipped ‘with one
or more surface units of
different size. Select cookware
having flat bottoms large
enough to cover the surface unit
heating element. The use of
undersized cookware will
expose aportion of the heating
element to direct contact and
may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
*lwever {WY’SSlmface illnit~ ‘-
Wu.am!!ndd athigh heat
settings. 130i~over causes
smoking and greasy spillovers
that may catch on fire.
*Be sum d~ip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
.~o~’t. -use aluminum foil to
iine drip pans or anywhere in
the oven except as described in
this book. Misuse could result
in ashock, fire hazard or
damage to the range.
●On@ certain types of glass,
g]a#~~~ami~, ea~th~fl~are or
other glazed containers are
suitabie for range-top service;
others may break because of the
sudden change in temperature.
See section on Surface Cooking
for suggestions.
“To minimize the possibility .
of burns, ignition of flammabi
materials, and spillage, the
handle of acontainer should be
turned toward the center of the ,
range without extending over .
nearby surface units.
~.AIways turn surface unit to
OFI? before removing
cookware.
sKeep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
cTo avoid the possibility of a
burn or eiectric shock, always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift or
remove the uni~
4

IMPORTANT
QkFETY
LASTRUCTIONS
-Don’t immerse or soak
~movable surface units.
Don’t put them in a
dishwasher. Do not self-clean
the surface units in the oven.
●When flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
QAlways heat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
●Foods for frying should be
as dry as possible. Frost on
frozen foods or moisture on
fresh foods can cause hot fat to
bubble up and over sides of pan.
‘se little fat for effective
~~~allowor deep-fat frying.
Filling the pan too full of fat
can cause spillovers when food
‘s added.
●If acombination of oils or
fats will be used in frying, stir
together before heating, or as
fats melt slowly.
Energy-SavingTips
Surface Cooking
●Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
●Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shells, bring water and eggs
to aboil. then turn control knob to
OFF position and cover cookware
with lid to complete the cooking.
●Always turn surface unit off
before removing cookware.
oven Cooking
●Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in the oven promptly after the
light goes out.
●Always turn oven off before
removing food.
●During baking, avoid frequent
door openings. Keep door open
as short atime as possible if it is
opened.
●Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to awarm oven, using
residual heat to warm them.
SAVE THESE
INSTRUCTIONS
d

Features ofYour Range
L3B315GL
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Explained
on page
Feature Index
1Storage Drawer 21
2Model and Serial Numbers 2
3,26
22,23
3Anti-Tip Device
(See Installation Instructions.)
4Door Latch
(Locks oven door for self-cleaning.)
5Chrome-Plated Drip Pans 19,24
6Plug-In Surface Units
(two 6-inch, two 8-inch)
(May be removed when cleaning under unit.)
19,24
7“ON” Indicator Light for Left Surface Units 8
12,22,23
12
13
13
8Clean Timer
9Oven Light Switch
10 Clock/Timer
11 Clock/?lmer Set Knob
12 Oven Cycling Light 12
(Glows until oven reaches selected temperature, then
goes off and on during cooking with the oven units
as temperature is maintained.)
12
13 Oven Control
14 “ON” Indicator Light for Right Surface Units 8
15 Surface Unit Controls 8
16 Oven Vent Duct 4
(Located under the right rear surface unit.)
17 Lift-up CooktoP 19
16,24
18 Broil Unit
19 Oven Shelf Surmorts
(For roasting, &king, and broiling positions of
shelves, see suggestions in the cooking guides.)
12,21,22,24
24
22,24
21
21
20 Oven Shelves
21 Bake Unit
(May be lifted gently for wiping the oven floor.)
22 Oven Door Gasket
23 Removable Oven Door
24 Broiler Pan and Rack

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with How to Set the Controls
Infinite Heat Controls
At both OFF and H1 positions.
there is aslight niche so control
“clicks” at those positions; “click”
on the word HI marks the highest
setting; the lowest setting is the
word LO. In aquiet kitchen, you
may hear slight “clicking” sounds
during cooking, indicating heat
settings selected are being
maintained.
Switching heats to higher settings Step 1: Grasp control knob and
always shows aquicker change push in.
than switching to lower settings. .
L
Step 2: Turn either clockwise or
cou~terclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
~ooking Guide for
Jsing Heat Settings
111-Quick start for cooking; bring
water to boil.
MEDIUM HI—Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO—Steam rice, cereal;
maintain serving temperature of
most foods.
LO-Cook after starting at HI; cc’
with little water in covered pan.
NOTE:
1. At HI, MEDIUM HI, never ~
leave food unattended. Boilovers --
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LO or LO, melt
chocolate, butter on small unit.
8.

Questions&Answers
May Ican foods and
weserves on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
heck the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the surface unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
Q. Can Icover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surf%ce unit?
A. Cookwtire without tlat surF~ces
is not recommended. The life of
the surface units can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my surface units
even though Ihave the knobs on
the right setting?
A. After turning surface units off
and making sure they are cool,
check to make sure that your plug-
in units are securely fastened into
the surface connection.
Q. Why does my cookware tilt
when Iplace it on the surface unit?
A. Because the surfidce unit or your
cookware is not flat. Make sure
that the “feet” on your surface
units are sitting tightly in the range
top indentation and the drip pan is
flat on the range surfiice.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and let the
cookware sit too long, the
cookware’s finish may smoke,
crack, pop or burn. depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Home Canning Tips
Canning should be done on
surface units only.
[n surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures —and all types of
frying--cook at temperatures
much higher than boiling water.
Such temperatures could
eventually harm cooktop surfaces
rrounding surface units.
Observe 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. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
n
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using apressure canner, and
(2) starting with HOT tap water for
fastest he~ting of large quantities
of water.
9

Surface CookingGuide
Control Settings
EL4iighest setting. ~:::::::~h..v-..i,ht
MEDIUM EII-Setting halfway
f~)
+<~ cookware. Aluminum cookware
between HI and MED. conducts heat t%ter than other .-
MED—Medium setting. metals. Cast-iron and coated cast-
:V’,:DI”M
iron cookware are slow to absorb
MEDIUM LO—Setting halfway MEDIUM heat, but generally cook evenly at
between MED and LO. low to medium heat settings. Steel
LO—Lowest setting.
Food
Cereal
Commetil, grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats
Braised: Pot roasts of
beef, lamb or veal;
pork chops and
steaks
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers:
franks and sausage:
thin tish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepdn
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Settings
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk and cocoa ingredients.
Bring just to aboll.
HI. At first perk, switch
heat to MEDIUM LO.
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MEDIUM HI. Melt butter,
add eggs and cover skillet.
HI. Melt butter.
HI. [n covered pan bring
water to aboil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Directions and Settings to
Complete Cooking
MEDIUM LO or LO, then
add cereal. Finish timing
according to package directions.
MED. to cook 1or 2minutes
to completely blend ingredients.
MEDIUM LO to maintain
gentle but steady perk.
MEDILIM LO. Cook only 3
to 4minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MEDIUM
HI until whites are just set,
about 3to 5more minutes.
MEDIUM LO, then add eggs.
When bottoms of eggs have
just set, carefully turn over
to cook other side.
MEDIUM LO. Carefully add
eggs. Cook uncovered about
5minutes at MEDIUM HI.
MED. Acid egg mixture.
Cook. stirring to desired
doneness.
MEDIUM LO. Stir occasionally
and check for sticking.
MEDIUM LO. Simmer until
fork tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
:hey cook: use large enough
saucepan to prevent boilover.
Milk boils over rapidly.
Watch as boiling point
approaches.
Percolate 8to 10 minutes for
8cups, less for fewer cups.
[f you do not cover skillet,
baste eggs with fat to cook. z
tops evenly. >
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set, fold in half.
.t
i- -.
Fresh fruit: Use 1/4 to 1/2
cup water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth,
Timing: Steaks 1to 2inches:
1to 2hours. Beef Stew: 2to
3hours. Pot Roast: 2X to
4hours.
Pan frying is best for thin
steaks and chops. If rare is {
desired, preheat skillet ~.
before adding meat.
10