RCA L3B325GL Installation guide

)contents I
Aluminum Foil 18 Door Latch 15,22–24,30 L3B325GL
L3B345GL
Anti-TipDevice 3,26 Door Removal 21
Oven Light 12,21
Preheating 5,15,16
Roasting/RoastingGuide 17
Self-Cleanin~ 22-24
Amliance Registration 2
Cannirw lips 9
Care and Cleaning 20-25
Clock/Timer 13
Consumer Services 31 Shelves 12121,22,24,25
Energy-SavingTips 5Thermostat Adjustment 24
Problem Solver 30
SafetyInstructions 2-5
Surface Cookhz 8-11
Features 6,7
Installation Instructions 26-29
Leveling 27
Model and Serial Numbers 2Control Settings 8
Cooking Guide 10,11
Cookware TiPs 10,11
Oven 12
Baking/Baking Guide 15,16
Broiling/BroilingGuide 18,19 Cooktop Light 20
Warranty BackCover
Control Settings 13,14

.. .;<j .. ...”....—.“...———.———.=
.-. —....—-.-——-.—..-
.—....—.
.“, .
.——
BeforeI.Rsingyour rangq
readthisbookUwefdly.
It is intendedto helpyou
operate and maintainyournew
rangeproperly.
Keepithandy for answersto your
questions.
If yOLIdon’tunderstandsomething
or need more help, write (include
yourphonenumber):
ConsumerRelations
AppliancePark
Louisville, KY 40225
writedownthemodel
andserial I’M.mbers.
You’llfind them on alabel on
the front of the range behindthe
storagedoor.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sendingin this
card, please write these numbers
here:
ModelNumber
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your range.
If‘you received
adamagedrangy%
Immediatelycontactthe dealer(or
builder)that soldyou the range.
save time and money.
Before ‘youmqumt
service...
Check theProblem Solverin the
back of this book.It lists causesof
minoroperatingproblemsthat you
can correct yourself.
If you need senice.e.
Toobtainservice,seethe
ConsumerServicespageinthe
backofthisbook.
We’reproudofourserviceand
wantyoutobepleased.If forsome
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepsto followforfurtherhelp.
FIRST,contactthepeoplewho
servicedyourappliance.13xplain
whyyouarenotpleased.In most
cases,thiswillsolvetheproblem.
NEXT,ifyouarestillnotpleased,
writeallthedetails—including
yourphonenumber—to:
ConsumerRelations
AppliancePark
Louisville,KY40225
FINALLY,if yourproblemis still
notresolved,write:
MajorApplianceConsumer
ActionPanel
20NorthWackerDrive
Chicago,IL 60606
IMPORTANT
SAFETY
INSTRUCTIONS
z
Readau
instructio
beforeusingthis
appliance.
IMPOI%TANT
SAFETYNOTICE
TheCaIifomiaSafeDrinking
WaterandToxicEnforcement
ActrequirestheGcwernorof
Californiatopublishalist of
substancesknownto the state
to causebirthdefectsor other
reproductiveharm,and
requiresbusinessesto warn
customersofpotential
exposureto suchsubstances.
Thefiberglassinsulationin
self-cleanovensgivesoff a
very smallamountof carbon
mofioxideduringthe cleaning
cycle.Exposurecanbe
minimizedby ventingwith
an openwindowor usinga
ventilationfan or hood.
2 .—
.-

.,:, i~:-*=.9.kik*+?%i-’.~;z%m?m%~”~” ““-
. . ..-. --.— . . ..- ——. . ..—-..— .—-—————.——-———
.. .. —. .-— ———
>“
when using electrical
]iances~basicsafety
cautionsshoL~ldbe followed,
includingthe following:
*Usethis applianceonlyforits
intendeduse as describedinthis
mamal.
oBesureYourap@ance is
properlyihstalkii-aniigrounded
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
~Don‘t attempt to repairor
replaceanypartof yourrange
Umk!ss’it is specifidy
recommendedin this book.All
otherservicingshouldbe referred
to aqualifiedtechnician.
~Before performing any
Service9DISCONNECTNIE
RANGEPOWERSUPPLY
THE HOUSEHOLD
STRIBUTIONPANEL
BYREMOVINGTHEFUSE
SWITCHINGOFF THE
RCUITBREAKER.
cm tip am?
injury ‘could
result.TO
pniwent
accidental
tipping of’the
rangefrom
abnormal
mage9
including
‘excesskmhg
of the oven door?attach it to
the wall or floor by installing
the Anti-T’@devic_esupplied.
Tocheck if the device is installed
and engagedproperly>remove
the drawer and inspect the
rear Ievelingleg. Make sure
c
~;~j fits securely into the slot ~
2$%2%%
%.~%1the device.
~~$yoU pull the I“angeout from the
+=~Ldlfor any reasOn,n~akesure
tlw rear leveling leg is returned to
itspositionin thedevicewhen
youptlshtherangeback.
Pleasereferto the Anti-Tip
deviceinformationin thisbook.
Failureto takethisprecaution
couldresultin tippingofthe
rangeandinjury.
eDO~Q~leave ChildFellt&NN-
childrenshouldnotbe leftalone
or unattendedin an areawherean
applianceis in use.They should
neverbe allowedto sitor stand
on anypart of the appliance.
0~~~~~a~~~w
anyone to CIhlll),
shn~ 0~ hang mthedoq
draweror rangetop They
coulddamagethe rangeand
eventip it over9causingsevere
personalinjury.
eO-HYmNw H’EMSOF
nNTEREsTmcHmDREN
SHOULDN(YI’BESTORED
ml Osm’wrrsABOVEA
Rf?Jwm OR ‘ON
mm
BACKSPLASHm’ A
MNGE—CHILDWN
CLIMBING
ONmmRANGE
TO REACHITEMSCOULD
BE SEMOUSLYINJ~~~.
@~~~~~ w~~~ loose.f~ttingor
hanginggmnmts whileusing
the appliance.Flammable
material.couldbeignitedif
broughtincontactwithhot
heatingelementsandmaycause
severeburns.
ouseonly dry potIRokkm-
moistordamppotholdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
eFor your safety Ii-leveruse
yourapplianceforwarming or
-heatingthe liw’flm.
~~~~p ~IOO(j~~~ greaseflhm
cleantomaintaingoodventing
andtoavoidgreasefires.
eD()~()~~~~cookinggreaseor
otherfiammablematerials
accumulatein ornew the
?mnge.
o~fj ~o~usewatermgrease
fires.Neverpickup aflaming
pm. Smotherflamingpm on
surfaceunitbycoveringpan
completelywithwell-fittinglid,
cookiesheetorflattray.Flaming
greaseoutsideapancanbeput
outby coveringwithbakingsoda
or,if available,amulti-purpose
dry chemicalor foam-typefire
extinguisher.
QDO~d touch heating
den’mtsor’interior
SWfaceof
mm. Thesesurfacesmaybehot
enoughtoburneventhoughthey
aredarkincolor.Duringand
afteruse,donottouch,orlet
clothingorotherflammable
materialscontactsurfaceunits,
areasnearbysurfaceunitsorany
interiorareaoftheoven;ailow
sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude
thecooktop,areasfacingthe
cooktop9ovenventopening,
surfacesneartheopening,
crevicesaroundtheovendoor,
andmetaltrimpartsabovethe
door.Remember:Theinside
surfaceoftheovenmaybehot
whenthedoorisopened.
~men cookingpork$foHow
thedirectionsexactlyandalways
cookthemeattoaninternal
temperatureofatleast11’O*F.
Thisassuresthat,intheremote
possibilitythattrichinamaybe
presentinthemeat,it willbe
killed.andthemeatwillbesafe
toeat.

(him
estandawayfromrange
when openingovenCkXM’.Hot
airor steamwhichescapescan
cause burns to hands9face
‘and/oreyes.
*Don‘theat unopenedfood
containersin the oven.
Pressure could buildup and
the containercould burst,
musing an injury.
~Keep oven vent duct
lmobstmcted.
~Keep oven freefromgrease
buildup.
oPlace oven shelf in desired
position whik oven is cool.If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
~Pullingoutshelf totheshelf’
stop is aconveniencein lifting
heavy foods.It is also a
precautionagainsthums from
touching hot surfacesdthe
door m“oven walk.
*When using cmkhg or
roasting bags in fovtq follow
themanufacturer’sdirections.
eDonot11.iweyour ‘oventodry
newspapers. If overheated,
theycancatchfire.
oDo not leave paper prducts9
cooking uWensiIs9or food in
the oven when not in use. Do
not store flammablematerialsin
anovenornearthesurfaceunits.
Self=cleaning oven
*Do KM.dean door gasket
before readingspecial
cleaning imtmctims in the
SeIf-Cleaningsectionof this
book. The door gasketis
essential for agood seal. Care
should be taken not to rub,
damage or move the gasket.
*Do not use oven cleanemoNo
commercial oven cleaner or
oven liner protectivecoating of
any kind shouldbe used in or
around any part of the oven.
~Clean only parts listed in
this Use and CareBook.
@Before seM-cIeaningthe
cwen9remove broilerpan and
other tcookwaree
eIf the SWW%uIingmode
malfunctions turn off ad
disconnect the power supply.
Haveserviced by aqualified
technician.
Q13esure to wipe up excess
spi~lagebefore starting the
self-cleaning operation.
surface cooking units
euse pxlper pan size—This
applianceis equippedwithone
ormoresurfaceunitsof
differentsize.Selectcookware
havingflatbottomslarge
enoughto coverthesurfaceunit
heatingelement.Theuseof
undersizedcookwarewill
exposeaportionoftheheating
elementtodirectcontactand
mayresultin ignitionof
clothing.Properrelationshipof
cookwaretoburnerwillalso
improve efficiency.
*Neverkavesurfaceudts _
unattendedat high heat
settings,Boilover causes
smoking and greasy spillovers
that may catch on fire. e
ISBe sure drippans and vent
ductsam not coveredand are
in place.Their absence during
coo”kingcould damage range
parts and wiring.
~Don9tuse aluminulnfoil to
he drip pans or anywhere in
theovenexceptas described in
this book. Misuse could result
in ashock, fire hazard or
damage to the range.
*Only certain types ofgkw+
gkws/ceramic9earthenware m
other gkmd containers are
suitabk for range-top service;
othersmay break because of the
sudden change in temperature.
See the section on Surface
Cooking for suggestions.
ISTominimizethe possibility
of bmms~ignition of flarnrnabl
materials, and spillage, the
handle of acontainer should be,
turned toward the center of the
range without extending over
nearby surface units.
sAlways turnsurface unit‘to
OFF’before E=emwing
cookware.
~Keepan eye on hods being
fried at m‘orMEDIIJM
HIGH heat settings.
%Toavoid.thepossibwltyd’a
bum.‘m ‘ektr-ieshock,always
be certainthattheConhi?dsfor
allmitiacedts areatOFF
positionand.au.(consal%??md.
beforeattemptigtoliftfor
removethelimit.

..
IMPORTANT
AAFETY
W4STRUCTIONS
-. ol-i9timmelw’or soak
FemQvabIesurfaceUtitse
Dm’tputthemina
dishwasher.
DonotSelf=”dean
thesurfacewnit.sintheoven.
*whenfkming fwds are
Imierthehood,turnthefan
off.meM&if Op%?i%iting,may.
spreadthe fkme.
~Ahmys heat fat Skwlyyand
watchasitheats.
@K.kiK?deep fatth?mm’neter
wheneverpossible to prevent
overheatingfatbeyondthe
smokingpoint.
@Findsforfrying should be
as dry as possible. Froston
frozenfoodsormoistureon
freshfoodscancausehotfatto ~
bubbleupandoversidesofpan.
seMm?fatforeffediwi!
ahvv or deep-fatfrying.
Filling the pan too full offat
causespilloverswhenfood
QIf acombination d’ oils m
fats WWbe KK3edin fkying, stir
togetherbeforeheating,oras
fatsmeltslowly.
SAVETHESE
INSTRUCTIONS
Sutiacecooking
oUse cookwareof medium-weight
aluminum,with tight-fitting
covers,and flat bottomswhich
completelycoverthe heated
portionof the surfaceunit.
oCook fresh vegetableswith a
minimumamountof waterin a
covered pan.
oWatchfoodswhen bringingthem
quicklytocookingtemperaturesat
high heat. When foodreaches
cookingtemperature,reduce heat
immediatelyto lowest settingthat
willkeep it cooking.
QUse residual heat with surface
cooking wheneverpossible,For
example, when cookingeggs in
their shells,bring water and eggs
toaboil,thenturncontrolknobto
(M+Jpositionandcovercookware
withlidto completethecooking;
eWhenboilingwaterforteaor
coffee,heatonlyamountneeded.It
isnoteconomicaltoboila
containerfullofwaterforoneor
twocups.
ovenchoking
~Preheat oven only when
necessary.Most foodswill cook
satisfactorilywithoutpreheating.
If you find preheatingis necessary,
watch the indicatorlight,and put
food in the oven p~omptlyafter the
light goes out.
~Always turn oven off before
removing food.
eDuring baking, avoidfrequent
door openings. Keep door open
as shortatime as possibleif it
is opened.
@Cook complete oven meals
instead ofjust 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.Alsoaddrollsorprecooked
dessertsto awarmoven,using
residualheatto warmthem.
B
*
i=
Q?
5

.-.
FeamresofYourRange
L3B325GL
L.3B34.5GL(shown)
\
@
6

ExpW-di
matureh’k?x onpage
21,25
1StoraEeDrawer
2
3,26 –
2ModelandSerialNumbers
3Anti-TipDevice
(seeInstallationInstructions)
12,21
23
4Oven InteriorLidt
5Oven Door Latch
(usefor self-cleanfunctiononly) 9,20,21
20
12 —
6Lift-UpCooktop
7FluorescentCooktopLight
8OvenLightSwitch
(letsvouturninteriorovenlightonandoff) 8,9,21
9SurfaceUnit Controls
10 “ON” IndicatorLight for Left Surface Units 8
13
11 Oven CANCEL Button
(pushit to cancel anyoven operation) 13,14
14
13,14,24
13
13
13
13
12 Oven Controls
Automatic Oven Timer
Oven Control and Thermostat
Clock
Timer
Oven “ON’ Indicator
Electronic Display Panel
13, 14
13 Set Knob
(letsyou set oven temperature,
clock. timer, and HI or LO broil)
14 “ON”IndicatorLiizhtforRightSurfaceUnits 8
15 CooktopLightSwitch
16 OvenVent
(locatedunderrightrearsurfaceunit)
17 SurfaceUnits
18 Chrome-PlatedDripPans
19 BroilUnit
20 OvenShelfSupports
21 OvenShelves
(easilyremovedor repositionedon shelfsupports)
22 BakeUnit
23 RemovableOvenDoor
24 OvenDoorGasket
2.5 BroilerPan andRack
—
4
8,20,25
20,25
18,25
12,21,25
15,25
21
4,22,24
18,20,25

......X=..-,,.-.,=-=+.,=.=+— . . . .-. ... . . . . . .—. .——-..— .-. ——-. .—.——
-----
..————
-
—.—.—..-———..——. .—.——... -.. -.- —————. .——. -.—
-
..- —.. .———.
.- .7 ..-=, , . . . .. . . . . . . . . . . ..-=&:”-—~—~
..----- ——...——
... .—..--——. .-. —....
.-.—. ..-
-..-—._.—-.—.——— --———- ——
-— — —- .——. .—
—.-
SurfaeeCoowg
SWSurface CookingWide.
surface‘cookingwith Huwv
tosetthecontrols
InfiniteHeatcontrols P?A
At both OFFandHIpositions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onthewordHImarksthehighest
setting;thelowestsettingisthe
wordLO.In aquietkitchen,you
mayhearslight“clicking”sounds
duringcooking,indicatingheat
settingsselectedarebeing
maintained.
Switching heats to higher settings Step 1: Grasp controlknob and
always shows aquickerchange push in.
than switching to lower settings.
Step 2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
Control must bepushed in to set
onlyfrom OI?Fposition.when
Controlis in any positionother
thanW@’,it maybe rotated
withoutpushingh.
Besure you turn control to OFF
when you finish cooking. The
surface unit indicator light will
glow when ANY heat on any
surface unit is on.
-
COokim?Guidefor
using Ii’eatsettings
Hi—Quick startfor cooking;bring
water to boil.
MEDIUM HIGH—Fast fry,pan
broil;maintain fast boil on large
amountof food.
MED—Saute and brown; maintain
slow boil on large amountof food.
MEDIUM LOVV-Steam rice,
cereal;maintain serving
temperatureof most foods.
LO—Cook afterstartingatHI; coo
with little water in covered pan.
NOTE:
LAt HI, MEDIUM HIGH, never
leave food unattended.I%ilovers
cause smoking;greasy spillovers
may catch fire.
2.AtMEDIUMLOWorLO,melt
chocolate,butteronsmallunit.

‘---Questions&Answers
a). May ICarl foods and
wreservw cmmy surface units’?
.- .Yes,but only use cookware
signedfor canningpurposes.
heckthe manufacturer’s
instructionsand recipes for
preservingfoods.Be surecanner is
flat-bottomedand fits over the
centerof the surfaceunit. Since
canning generates large amountsof
steam,becarefultoavoidburns
fromsteamorheat.Canningshould
onlybedoneonsurfaceunits.
Q. Can Icover my drip pans
withfoil?
A. No. Clean as recommended in
CleaningGuide.
the cookware’sfinish. - -
omeCa*g Tips
amingshouldbe done on
surface mitsdy.
hsurface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’sdrip pan is not recommended.
However, when canning with a
\vater-bathor pressure canner,
large-diameter pots may be used.
This is because boiling water
[temperatures(even under pressure)
are not harmful to cooktop surfaces
surroundingthe surface units.
HOWEVER,DONOTUSE
L.4RGE-DIAIvIETERCANNERS
OROTHERLARGE-DIAMETER
POTSFORFRYINGOR
BOILINGFOODSOTHER
THANWATER.Mostsyrupor
since mixtures-and alltypesof
frying-cook attemperatures
muchhigherthanboilingwater.
~==+gSLlchtemperaturescould
o
s....-..
%.%yeventuallyharmcooktopsurfaces
~<.-i;:~‘:
“‘“”surroundingsurfaceunits.
Q. Can Iuse specialcooking
equipment, like an orientalwok,
on any smface unit?
A. Cookware withoutflat surfaces
is not recommended.The life of
the surfaceunits can be shortened
and the range top can bedamaged
from the high heat needed for this
type of cooking.
Q. Why amInotgettingtheheat
1needfrommysurfaceunits
eventhough Ihave the bobs on
the right setting?
A. After turning surfaceunits off
and making sure they are cool,
check to make surethat your plug-
in units are securely fastened into
the surface connection.
Q.‘Wy dm mycookwaretit
whenIplaceitonthesurfaceunit?
A. Becausethe surfaceunit or the
cookwareis notflat. Make sure
that the “feet” on your surface
units are sittingtightlyin the range
top indentationand the drip pan is
flat on the range surface.
Q. ‘Whyis the porcelainfinishon
mycokware comiriguM’?
A. If you set your surfaceunit
higher than requiredfor the
cookware material,and let the
cookware sit too long,the
cookware’sfinish may smoke,
crack, pop or burn,dependingon
the pot or pan. Also,cooking small
amountsof dry food may damage
observetheFolioWing
Pointsincanning
1, Be sure the canner fits over the
center of the surface unit. If your
rangeor itslocationdoesnotallow
thecannertobe centeredonthe
surfaceunit,use smaller-diameter
potsfor goodcanningresults.
2. Forbestresultsusecannerswith
flat bottoms. Canners with flanged
or rippled bottoms (often found in
enamelware) don’t make good
contact with the surface unit and
take along time to boil water.
Flat-bottom canners are
mmmmmded.
3. When canning, use recipes and
procedures from reputable sources.
Reliablerecipesandproceduresare
available from the manufacturer of
your canner; manufacturers of
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
Departmentof Agriculture
ExtensionService.
4. Rememberthatcanningis a
processthatgenerateslarge
amountsofsteam.Toavoidburns
fromsteamorheat,becareful
whencanning.
NOTE:Ifyourhousehaslow
voltage,canningmaytakelonger
thanexpected,eventhough
directionshavebeencarefully
followed.Theprocess time will be
shortened by:
(1) using apressure canner, and
(2) startingwithHOTtapwaterfor
fastestheatingoflargequantities
ofwater.
P
b
c)
1%
I

controlsettings
Hi—Highest setting.
MEDIUNI HIGH—Setting
halfwaybetween HI and MED.
MED—Medium setting.
MEDIUM LOW—Setting
halfway betweenMED andLO.
LO—Lowest setting.
Food
Cereal
Cornmeal,grits,
oatmeal
Cocoa
Coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Poached
Scrambledoromele
Fruits
Meats
Braised:Potroastso
beef,lamborveal;
porkchopsandsteak
Pan-fried:Tender
chops;lhinsteaksup
to3/4-inch:minute
steaks:hamburgers;
franksmcl sausage;
thinfishfillets
N)
I1CWkwm?Tips . . —
@
1. Use medium-or heavy-weight .=–
oFF
+(~ cookware. Aluminumcookware m
conductsheatfaster than other ~
meta]s.Cast-ironand coated cast-
.,:ww~:~’”M
iron cookware are slowto absorb
MEDIUM heat, but generallycook evenly at
low to mediumheat settings,Steel
pansmay cookunevenlyif not
combinedwithothermetals.
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
~overed
Skillet
Jncovered
;killet
;overed
iaucepan
~overed
killet
~covered
illet
IDirections andSettings
to Start Cooking
HI.Incoveredpanbring
watertoboilbeforeadding
cereal,
HI.Stirtogetherwateror
milkandcocoaingredients.
Bringjust toaboil,
HI.Atfirstperk,switch
heattoMEDIUMLOW.
HI,Covereggswithcoo]
water,Coverpan,cook
untilsteaming.
MEDIUMHIGH.Meltbutter,
addeggsandcoverskillet.
H1.Me!tbutter.
HI.Incoveredpanbring
watertoaboil.
I-H.Heatbutteruntillight
goldenincolor.
HI.Incoveredpanbring
fruitandwatertoboil.
I-II.Meltfat,thenaddmeat.
SwitchtoMEDIUMHIGHto
wownmeat.Addwateror
)therliquid,
11.Preheatskillet,then
reaselightly.
Directions andSet@s to
U3m@eteCooking
MEDIUMLOWorLO,then
acidcereal.Finishtiming
accordingto packagedirections.
MED,tocook1or2minutes
tocompletelyblendingredients.
MEDIUMLOWtomaintain
gentlebutsteadyperk.
MEDIUMLOW.Cookonly3
to4minutesforsoftcooked;
15minutesforhardcooked.
ContinuecookingatMEDIUM
HIGHuntilwhitesarejust set,
about3to5moreminutes.
MEDIUMLOW,thenaddeggs.
Whenbottomsofeggshave
just set,carefullyturnover
tocookotherside,
MEDIUMLOW,Careful]yadd
eggs.Cookuncoveredabout
5minutesat MEDIUMHIGH.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
MEDIUMLOW.Stiroccasionally
andcheckforsticking.
MEDIUMLOW.Siinmeruntil
forktender.
MEDIUhlHIGHorMED.Brown
andcookto desireddoneness,
turningoveras needed.
Comments
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
h4ilkboilsoverrapidly.
Winchasboilingpoint
approaches.
Percolate8to 10minutesfor
8cups,lessforfewercups.
Ifyoudonotcoverskillet,
ba&eeggswithfattocook
topsevenly.
Removecookedeggswith
slottedspoonorpancake
turner.
Eggscontinuetosetslightly
aftercooking.Foromeleldo
notstirlastfewminutes.
Whenset,foldinhalf.
Freshfruit:Use1/4to 1/2—
cupwaterperpoundoffruit.
Driedfruit:Usewaleras
packagedirects.‘Time
dependsonwhetherfruithas
beenpresoaked.Ifnot,allow
morecookingtime.
Meatcanbeseasonedand
flouredbeforeit isbrowned.
ifdesired.Liquidvaria[ioils
forflavorcouldbewine,fruit
ortomatc)juiceormeatbroth.
Timing:Steaks1to 2inches:
1to2hOUrs.BeefStew:2to
3hOLlL3.Pot ROaSt:2fitO
4hours.
Panfryingisbestforthin
steaksandchops,Ifrareis P
..*:*::
desired,preheatskille[
beforeaddingmeat. $~y

.
1
Wrong !I
Li%i&$!~u~
ConcaveBottom RoundedBottom
Right
2. Toconserve themostcooking
anergy, pans shouldbe flaton the
_ottom, have straightsidesand
tight-fittinglids.Match thesize
the saucepanto the sizeof the
rface unit.Apan that extends
more than one inch beyondthe
edge of the drippan will trapheat
causingdiscolorationon chrome
drippansrangingfromblue to
dark grey.
3. Deep Fat Frying.Do notoveti]ll
cookwarewith fat thatmay spill
overwhen addingfood.Frosty
foodsbubblevigorously.Watch Wrong
foodsfrying at hightemperatures.
Keep range andhoodclean from
accumulatedgrease. Right
LA
%NOTOVER1“
.—
Cookware DirectionsandSettings to Start Cooking Directionsand Settingsto
CompleteCooking Comments I
Food
Meats
FriedChicken Porcrisp,drychicken,coveronly
idlerswitchingtoIMEDIUM
LOWfor10minutes.
Uncoverandcook,turning
Occasionallyfor10to20min,
I-H.Meltfat.SwitchtoMEDIUM
HIGHtobrownchicken. MEDIUMLOW.Coverskillet
andcookuntiltender.
Uncoverlastfewminutes.
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
Amoreattention-freemethod
istostartandcookatMED.
HI.Incoldskillet,arrange
baconslices.Cookjustuntil
startingtosizzle.
HI.Meltfat.SwitchtoMED
tobrownslowly.
MEDIUMHIGH,Cook,turning
overasneeded.
MEDIUMLOW,Coverandcook
untiltender.
Pan-friedbacon
Meatmaybebreadedor
marinatedinsaucebefore
frying.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish.
Simmeredorstewed
meat;chicken;
cornedbeet smoked
pork;stewingbeet
tongue;etc.
MEDIUMLOW.Cookuntilfork-
tender.(Watershouldboilslowly.)
Forverylargeamounts,medium
Addsaltorotherseasoning
beforecookingifmeathas
notbeensmokedor
otherwisecured.
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming. Iheatmaybeneeded.
LO.AIIow10to 15minutes
tomeltthrough.Stirtosmooth. Whenmeltingmarshmallows,
addmilkorwater.
lhleltingchocolate9
butteqmarshmallows
Pancakes or
French toast Cook2to3minutesperside. Thickbattertakessli~htly
MEDIUMHIGH.Heatskillet
8to 10minutes.Greaselightly.
Skilletor
Griddle longertime.Turnov& -
pancakeswhenbubbles
risetosurface.
Pasta
Noodlesorspaghetti MEDIUMHIGH.Cook
uncovereduntiltender.For
largeamounts,HImaybe needed
tokeepwateratrollingboil
throughoutentirecookingtime.
MEDIUMHIGHforfoods
cooking10minutesorless.
MEDforfoodsover10minutes.
lJselargeenoughkettleto
preventboilover.Pasta
doublesin sizewhencooked.
HLIncoveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlysoboiling
doesnotstop.
Large
Covered
KettleorPot
Pressure
Cookeror
Canner
Cookershouldjiggle2to 3
timesperminute.
HI.Heatuntilfirstjiggleisheard.
Pressure Cooking
MEDIUMLOW.Tofinish
Puddings, Sauces,
Candies, Frostings Stirfrequentlytoprevent
sticking
Uncovered
Saucepan
Covered
HI.Bringjust toboil. ..
cooking.
Vegetables Uncoveredpanrequiresmore
waterandlongertime.
MED.Cook1pound
10to30or moreminutes,
dependingontenderness
ofvegetable.
HI.Measure1/2to 1inch
waterinsaucepan.Addsalt
andpreparedvegetable.
Incoveredsaucepanbring
toboil.
HI.Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HI.Inskillet,meitfat.
Fresh Saucepan
MEDIUMLOW.Cookaccording
totimeonpackage. Breakuporstirasneeded
whilecooking.
Covered
Saucepan
Frozen
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
LO.Coverandcook
accordingtotime.
Turnoveror stirvegetablea!
necessaryforevenbrowning
Sauteed:Onions;
greenpeppers;
mushrooms;celery;etc.
--%-%&,
p
+~~~ Riceand (h-its
=3&
Uncovered
Skillet
RiceandgritsW@einvolum
aftercooking.TimeatLO.
Covered
Saucepan I-H.
Bringsaltedwatertoaboil.
Rice:1cup~iceand2cups
waterfor25minutes.
Grits:1cupgritsand4cups
waterfor40minutes.
1

.-
—
usingYour O%’en
BeforeusingYm.mOven
LLookat thecontrols.Be sure
you understandhowto set them
properly.Readoverthedirections
fortheOvenControlssoyou
understandhowtousethem.
2. Check oven interior.Look at
the shelves.Takeapracticerun at
removingand replacing them
properly,togivesure,sturdysupport.
3. Readoverinformationand tips
thatfollow.
4. Keepthis bookhandyso you
can refer to it, especiallyduring
thefirst weeks ofusingyour
newrange.
ovenshelves
~7
....-.
The shelvesare designedwith
stop-locksso when placed
correctly on the shelf supports,
they will stopbefore coming
completelyout of the oven and
will not tilt when you are removing
food from themor placing food
on them.
When placing cookwareon ashelf,
pull the shelfout to the “stop”
position.Place the cookware on
the shelf, then slidethe shelfback
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelf from the
oven,pulltheshelftowardyou,
tiltfrontendupward,andpullthe
shelfout.
TOreplace, place the shelf on the
appropriate shelfsupportwith stop-
locks (curved extensionof shelf)
facing up and toward rear of oven.
Tilt the front end upward and push
the shelf toward back of oven until
it goes past the “stop”on oven
wall. Then lower front of shelf, and
push it all the way back.
shelfPositions
The ovenhas four shelfsup~orts—- -–
A(bottom),B, CandD(to~j.She
positionsfor cookingare suggest
on Bakingand Roastingpages.
I
ovenLight
Use the switchon the panel to turn
light on and off.
12 .

....
If W’-” and anumber flash
on the dis@By,this indicates a
function error code. Pushthe
CANCEL button. Allow the
oven to cool for one hour.Put
oven back into operation.If the
function error code repeats,
disconnectpower to the range
and call for service.
oven‘ml” Indicator
The word “ON” is displayed when
eBAKE or BROIL functionis
used. It goes out when oven
AI’4CELbutton is pushed or
hen oven shuts off automatically.
The oven operation is controlled
electronically.The following
instructions tell you how
the electronic controls.
TOsetthe clod
LPushCLOCK button.
to operate
2. Turn SET knob to correct time
of day. Clock is now set. The clock
must be set to the correct time of
day for accurate automatic oven
timing operations.
‘mlsettheTimer
LPush TIMER button.
2. Turn SET knob to desired
amount of time (up to 9hours and
59 minutes). The Timerwill begin
to count down within afew
seconds.
3. When time is up, the End-of-
Cycle Tone(3 long beeps) will
sound and the display will again
show the time of day.
NOTE: The Timer is areminder
only and will not operate the oven.
Youcan use the Timer whether or
not the oven is being used. The
Timer does not interfere with oven
operations.
TO cancel the Timer
PushandholdTIMERbuttonfor
threeseconds.Thiswillclearthe
Timerfunction.
To Bake
LPush BAKE button.
2. Turn SET knobuntildesired
temperatureisdisplayed.
Aone-secondbeep will sound
when the oven has preheatedto
and stabilizedat selected
temperature.
3. When finishedbaking,push
oven CANCEL button.
NOTE: To recall what temperature
you have selectedwhile the rising
temperatureis being shown,push
and hold the BAKE button.The
selectedtemperaturewill be shown
while you hold the BAKE button.
The actual oven temperaturewill
be shown after afew seconds.
Youcan push the CLOCK button
to display time of day without
canceling the oven operation.
~
s
K/
i=d
%
c
4
pushingtheBAI@buttonand ‘=-
turningtheSETknob.
l-bBroil
1. Push BROIL button.
2. Turn SET knob until your
choice of HI BROIL or LO BRO1
is visible in the display.
When finished broiling, push the
oven CANCEL button.
(continuednextpag

...__..
.-..:.
=-----
..___,”_.—— ——-.—.
AutomaticovenTimer
The oven timer will automatically
start and stop your ovencooking or
self-cleaningoperationfor you.
F(Mmltornatk oven cooking:
1.PUShOVEN TIME button.
2. Turn SET knob to setlength of
balkingtime.
3. Push BAKE button.
4. Turn SET knob to set desired
temperature.
When cook time is reached, the
13nd-of-CycleTone wilIsound and
the oven will turn off.
During automaticcooking:
~YoucanpushtheSTOPTIME
buttonto findoutwhenthe13nd-
of-CycleTonewillsoundandthe
ovenwillturnoff.
~YoucanpushtheCLOCKbutton
to displaytimeof daywithout
canceling theovenoperation.
Howtochange a
Program
When afunction has been
entered, you can recall what has
been programmed by pushing
the corresponding function
button. The messages in the
display show you which
function is currently being
displayed. While the function is
displayed, you can change it
with the SET knob. You can
change any programmed
function at any time
po
ToDelaystartingan
Automaticovenoperation
M’adelayed Cookingoperation
is desired:
1. Push OVEN TIME button.
2. Set length of bakingtime with
SET knob.
3. Push STOP TIME button.
4. Turn SET knob to time of day
when baking shouldbe completed.
Do not set astoptime that is less
than the length of cookingtime
plus the current time of day.
5. Push BAKE button.
6. Turn SET knob to desired
temperature.
When stop time isreached, the
End-of-Cycle Tonewill sound and
the oven will turn off.
NOTE: Foods that are highly
perishable such as mills,eggs,
fish, stuffings,poultry and pork
should not be allowed to sit out
for more than one hour before or
after cooking. Room temperature
promotes the growth of harmful
bacteria. Be sure that the oven
light is off because heat from
the bulb will speed harmful
bacteria growth.
NOTE: You can push the STOP
TIME button to find out when the
oven will turn off.
If adelayed self-cleaning oven
operation is desired, see the self”
clean section of this book. I
!nMRfi?s
End-of-CycleTone(3 long
beeps—onesecondon,one
secondoff):showsthatatimed
oven operationhas reached STOP
TIME or thatthe Timer has
counted down.
Attention Tone (seriesof short
beepsuntilproper responseis
given):will sound if oven has on]y
been partiallyprogmmmed,For
example,if you have selected a
cook time but no temperature,you
will hear the AttentionTone until
you select atemperatureor push
CANCEL.
NotificationTone(single, one-
secondbeep): indicates oven has
stabilizedat selected temperature.
Key Tone (single, l/10-second
beep): soundswhen any button
is pushed.
Function Error ‘Mm (series of
very rapid beeps). The display will
show afailure code. Cancel
Function Error Tone by pushing
the CANCEL button. If the
Function Error Tone starts again
(after about 15seconds), call for
service. Disconnect the range
electrical supplyto stop tone.
If the function error occurred
while you were programming the
Oven Control, push the CANCEL
button and try again.
To ~filld the %’wN!.e.~fYOUdon’t
want an audible tone when you
push abutton,youcaneliminate
thetoneby pushingandholding
theCANCELbuttonuntilyouhear
ashortbeep(inapproximatelytwo
seconds).Toactivatethetone
again,pushandholdtheCANCEL
buttononcemoreuntilyouheara
shortbeep.CanceHingor
activatingthetoneshouldonlybe
donewhenthereis no oven
operationprogrammed.
Pushing the CANCELbutton will
clear all functions except the Clock
and Minute/Second Timer, c
..-4,,,.
&$Jgj
~~,gl-
..-,
L-d,.
i!l:-.3
-.=*

.—
‘Bating
-o notlock the oven door
—-.—_..._.
-ltb thedoor latch during
baking.Thisis used for
if-cleaningdy.
H(?TVtosetYour
RangeforBaking
LPositionthe shelfor shelvesin
theoven.If cooking on two
shelvesat the same time, stagger
thepans for bestheat circulation.
2. Close oven door.
3. Push the BAKE button and turn
the SET knob until desired
temperatureis displayed.If
preheatingis desired do notput
food in the oven untilaone-second
beep soundsto tell you the oven
is preheated.
4. Open the door and place food in
oven on center of shelf. Allow at
least 2inches between the edge of
thebakeware and oven wall or
adjacentcookware.
.Close oven door.
6.Checkfoodfordonenessat
inimum time shown on recipe.
ook longer if necessary.Push the
CANCEL button and remove food.
shelf Positions
Most baking is done on the second
shelfposition (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position(A)frombottomof oven.
BatingTips
~Follow atestedrecipe and
measure the ingredientscarefully.
If you are using apackagemix,
followlabel directions.
eDo not open the oven door during
abaking operation—heatwillbe
lost and the baking time might
need to be extended.This could
cause poor baking results.If you
must open the door, open it
putially--only3or 4inches—and
close it as quickly as possible.
Comon BakingProbk?ms
am!P’ofixi?dldeSolutiom
PIES
Bw=ningaround edges
oEdges of crust too thin.
~Incorrect baking temperature.
Bottom crust soggy and mbaked
sAllow crust and/or filling to cool
sufficiently before filling pie shell.
~Filling may be too thin orjuicy.
@Filling allowed to stand in pie
shell before baking. (Fillpie shells
and bake immediately.)
@Ingredients and proper measuring
affect the quality of the crust. Use
atested recipe and good technique.
“Makesure there are no tiny holes
or tears in abottom crust.
“Patching” apie crust could cause
soaking.
l% filling runs over
~Top and bottom crust not well
sealed together.
~Edges of pie crust not built up
high enough.
~Too much filling.
~Checksizeofpieplate.
Pastryistough;crustnotflaky
@
Too much handling.
@Fat too soft or cut in too fine.
Rolldoughlightlyandhandleas
littleaspossible.
CAKES
Cake riseshigher on me side
oBatter spreadunevenly in pan.
~Oven shelvesnot level.
oUsing warped pans.
Cakescracking on top
oOven temperaturetoohigh.
@Battertoothick,followrecipeor
exactpackagedirections,
~Checkforpropershelfposition.
~Checkpansizecalledforinrecipe.
*Impropermixingofcake.
Cakefalls
~Toomuch shortening,sugar
or liquid.
~Check leavening agent, baking
powder or baking sodato assure
freshness. Make ahabit to note
expiration dates of packaged
ingredients.
eCake not baked long enough or
baked at incorrect temperature.
~If adding oil to acake mix, make
certain the oil is the type and
amount specified.
‘crust is hard
@Check temperature.
~Check shelf position.
Cakehassoggylayerorstreaks
atbottom
~LJndermixingingredients.
~Shortening too soft for proper
creaming.
~Too much liquid.
COOHES &BISCUITS
Doughy center; heavy cxwst
on surface
@Check temperature.
~Check shelf position.
~Follow baking instructions
carefully as given in reliable recipe
or on conveniencefoodpackage.
~Flatcookiesheetswillgivemore
evenbakingresults.Don’t
overcrowdfoodson abakingsheet.
~Conveniencefoodsusedbeyond
theirexpirationdate.
Browning more noticeable am
wileside
~IOVendoornotclosedproperly,
checkgasketseal.
*Checkshelfposition.

.—
1.Aluminumpans conductheat 2. Dark or non-shinyfinishesand cookhmgerthan30to40minutes.-
quickly.Formostconventional glasscookwaregenerallyabsorb Forfoodswithshortcookingtimes,_
baking,light,shinyfinishes heat,whichmayresultin dry,crisp preheatinggivesbestappearance
generallygivebestresultsbecause crusts.Reduceovenheat25”F,if * andcrispness.Akhoughpreheatirw
theyhelppreventoverbrowning. 1ighter
crusts are desired.Rapid is notnecessarywithmeats,it is
For bestbrowningresults,we browningof somefoodscan be preferredforbakedgoods.
recommend dullbottomsurfaces achievedby preheatingcast-iron 4. To Preventunevenheatingand to
for cakepans andpieplates. cookware. .
saveenergy,opentheovendooras
3.Preheatingtheovenisnotalways littleasp~ssib~eincheckingfood.
necessary,especiallyfor foodsthat —
Comments
Shelf
Position Oven ‘Ikmperature
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
mm,
Minutes
Food Cookware
Bread
Biscuits(1/2in.thick) Canned,refrigeratedbiscuitstake2to
4minuteslesstime.
ShinyCookieSheet B,C
B
:
B
B
B
B
:
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Coffeecake ShinyMetalPanwith
satin-finishbottom
Cast-ironorGlassPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCast-ironCups
Preheatcast-ironpanforcrispcrust.
Cornbreadormuffins
Gingerbread
Decreaseabout5minutesformuffin
mix,orbakeat450”F,for25minutes,
thenat 350”F.for 10to 15minutes.
Muffins
Popovers
Darkmetalorglassgivedeepest
browning.
Quickloafbread
Yeastbread(2loaves) MetalorGlassLoafPans MetalorGlassLoafPans
Plainrolls
Sweetrolls ShinyOblongorMuffinPans ShinyOblongorMuffinPans
Two-piecepanis convenient.
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
AluminumTubePan
MetalJellyRollPan
34etalorCeramicPan
A
B
B
.—
A,B
B
A,B
B
B
B
Linepanwithwaxedpaper.
—
Cakes 45-65
20-25
2-4 hrs.
20-35
25-30
40-60
13undtcakes
Cupcakes
Fruitcakes
MetalorCeramicPan
ShinyMetalMuffk Pans
tietalorGlassLoaforTubePan
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
Paperlinersproducemoistercrusts.
Use300”F.andShelfBforsmallor
individualcakes.
~hinyMetalPanwith
atin-finishbottom
;hinyMetalPanwith
atin-finishbottom
detalorGlassLoafPans
Layer
Layer,chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolledorsliced
fletalorGlassPans
~ookieSheet
~ookieSheet
~ookieSheet
B,C
B,C
B,C
B,C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.25°F.
to50°F.formorebrowning.
Other Desserts
Bakedapples
Custard ilassorMetalPans
ilassCustardCupsorCasserole
~etinpanofhotwater)
lass CustardCupsorCasserole
B,C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
Reducetemp.to 300°Eforlarge
custard.
Cookbreadorricepuddingwith
custardbase80to 90minutes.
Puddings,rice
andcustard
Pies Forl~ge piesuse400°F.andmoretime.
Toqu~cklybrownmeringue,
use400”F.for9to 11minutes.
Custardfillingsrequirelower
temperature,longertime.
Frozen
Meringue ~ijPanonCookieSheet
xead tocrustedges B%
B
B
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
325°-4000
325°-3750
300°-3500
45-70
15-25
45-60
40-60
12-15
one crust
Twocrust
Pastryshell
lassorSatin-finishMetalPan
lassorSatin-finishMetalPan
[assorSatin-finishMetalPan
IWsceWmeotns ion OvenShelf
~assorMetalPan
assPan
60-90
30-60
30-75
Bakedpotatoes
Scallopedclishes
souffles
16
.

*Roastingis cookingby dry heat.
..........
-Tendermeat mpoultry can be
—roasteduncoveredin your oven.
oastingtemperatures,which
shouldbe low and steady,keep
spatteringto aminimum. When
roasting,it is not necessary to sear,
baste,cover, or add water to your
meat.Roastingis easy,just follow
thesesteps:
Step 1. Positionthe oven shelfat
secondfrombottom position (B)
for small sizeroast (3 to 5lbs.) and
at bottomposition (A) fox:larger
roasts.
OastingGdde
Tvue
NIeat
Tendercuts;rib,highquality
sirlointip,rumportoproundf
Lamblegor bone-inshoulder~
I’ealshoulder,legorloint
Porkloin,riborshoulder?
Ham,pre-cooked
Ham,raw
Poultry
ChickenorDuck
Chickenpieces
Turkev
Step 2:Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upon roastingrack in a
shallowpan. Do not cover.Do not
stuffpoukry untiljust before
roasting.Use ameatthermometer
for more accuratedoneness(do not
place thermometerin stuffing)or
refer to the RoastingGuidefor
approximatecookingtimes. The
melting fat will baste themeat.
Select apan as close to the sizeof
the meat as possible. (Broilerpan
with rack is agood pan for this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed.Remove
fat and drippingsas necessary.
Baste as desired. Check the
Roasting Guide for temperatures
and approximatecookingtimes.
Step4:Mostmeatscontinueto
cookslightlywhilestandingafter
beingremovedfromtheovert.
Standingtimerecommendedfor
roastsis 10to 20minutes.
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
This allowsroaststo firm up and
makesthemeasier to carve.
Internaltemperaturewill r~seabout
5°F.;to compensatefor the
temperatureincrease,if desired,
removeroast from ovensooner
(at 5°F,less than the temperaturein
guidebelow).
Frozen Roas&
Frozen roasts of beef, pork, Iamb,
etc., can be startedwithout
thawing,but allow 15to 25
minutesper pound additionaltime
(15 minutesper pound for roasts
under 5pounds,more time for
largerroasts).
Thaw most frozen poultrybefore
roastingto ensure even doneness.
Some commercialfrozen poultry
can be cooked successfullywithout
thawing.Follow directionsgiven
on packagelabel.
Approximate Roasting Time
in Minutes per Pound
3to 5lbs. 6to 8h. “
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20minutesperlb.(anyweight)
Under 10lbs. 10to 15w%.
20-30 17-20
3to 5NM. over 5b.
35-40 30-35
35-40
10toMb. over15Ibs.
18-25 15-20
Internal
“Ikmperature“1?
140°-1500*
150°-160°
170°-1850
140”-~50”*”
150°-160°
170°-1850
170°-180°
170°-180°
115°-1250
170°
185°-1900
185°-1900
In thigh:
185°-1900
-1-Forbonelessro}ledroastsover6inchesthick,add5to 10minutesper poundto timesgivenabove.
*TheU.S.DepartmentofAgriculturesays“Rarebeefis pomdar,butyoushouldknowthatcookingit to only140°F.means
cs~~mefoodp~isoningorgan-ismsmaysurvive.“SafeFo;d Book.Yo&KitchenGuide.USDARev.Junem8
.+;&>f=
:?~e:?:-
3
..l.=-==—,
:~2&s.-
._.=.,:l~.=-.
..”,-;+-.
-%
1’7’

..
Broilingis cooking foodby intense
radiantheat from the upperunit in
the oven.Most fish and tender cuts
of meat can be broiled.Follow
these stepsto keep spatteringand
smokingto aminimum.
Step 1:Ifmeathasfatorgristle
nearedge,cutverticalslashes
throughbothabout2“apart.If
desired,fatmaybe trimmed,
leavinglayerabout1/8”thick.
Step 2: Place meat on broiler rack
in broilerpan which comes with
rmge. A1waysuse rack so fat drips
into broilerpan; otherwisejuices
may become hot enough to catch
fire.
Step 3: Positionshelfon
recommendedshelfpositionas
suggestedin BroilingGuide.
Step 4: Leavedooropento broil
stopposition.The doorstaysopen
byitself,yetthepropertemperature
is maintainedin theoven.
Step 5: PresstheBROILbutton
and turntheSET’knobuntilyour
choiceofI-IIBROILorLO BROIL
is displayed.Note:Chickenand
ham arebroiledat LOBROILin
orderto cookfoodwithout
overbrowningit.
Step 6:Turnfoodonlyonce
duringbroiling.Timefoodsfor
firstsideperBroilingGuide.
Turn food, then use times givenfor
second side as aguideto preferred
doneness. (where two thicknesses
and times are giventogether,use
first times given for thinnestfood.)
Step 7: When finishedbroiling,
push the oven CANCEL button.
Serve food immediately,leaving
the broiler pan and rack outside
oven to cool duringmeal for
easiest cleaning.
useofAluminumFoil
You can use aluminumfoilto line
yourbroilerpanandbroilerrack.
However,youmustmoldthefoil
tightlyto therackandcutslitsin it
just liketherack.Withouttheslits,
thefoilwillpreventfat andmeat
juicesfromdrainingto thebroiler
pan.Thejuicescouldbecomehot
enoughto catchfire.If you.donot
cuttheslits,youarefrying,not
broiling.
Questions(kAnswers -
Q. Whenbroiling,is it necessary
to alwaysusearack in the pm?
A. Yes.Using therack suspends
themeatoverthepan.As~hemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juicesare
protectedbytherackandstay
cooler,thuspreventingexcessive .
spatterandsmoking.
Q.ShouldIsalt the meatbefore
ilmmlg?
A. No. Salt drawsout thejuices
and allows themto evaporate.
Always salt aftercooking.Turn
meatwithtongs;piercingmeat
withaforkallowsjuicestoescape.
Whenbroilingpoultryorfish,
brusheachsideoftenwithbutter.
Q.VVhyare mymeatsnottuning
outas brown as they should?’
A..In some areas, the power
(voltage)to the range maybe low.
In these cases, preheat the broil
unit for 10minutesbefore placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelfposition. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. m) 1need tofy.%asemy
broilerH--d topreventmeat
fmm
sticking?
A.No.Thebroilerrackis designed
toreflectbroilerheat,thuskeeping
thesurfacecoolenoughto prevent
meatfromstickingto thesutiace.
However,sprayingthebroilerrack
lightlywithavegetablecooking
spraybeforecookingwillmCake
cleanupeasier.

BroilingGuide
*1.Always use broilerpan and rack the meat. Use tongsto turn meat 6. Broiler doesnot need to be
_thatcomes with your oven.It is over to prevent piercingmeat and preheated.However,for very thin
designedto minimizesmokingand losingjuices. foods,or to increasebrowning,
patteringby trappingjuices in the 4. If desired, marinatemeats or preheat if desired.
shieldedlower-part of thepan. chickenbefore broiling.Or brush 7. Frozen steakscan be
2. Oven doorshouldbe open to the with barbecue sauce last5to 10 conventionallybroiledby
broilstoppositionfor all foods. minutes only. positioningthe oven shelfat next
3. For st&ks and chops, slashfat 5. When arranging food on pan, ~owestshelfpositionand increasing
evenlyaroundoutsideedgesofmeat. do not let fatty edgeshang over cooking time given in this guide
To slash,cut crosswisethrough sides, which could soiloven with 1!4times per side.
outerfat surfacejust to the edge of fat dripping.
Quantityandlor Shelf HI or First Side SecondSide
Food Thickness Position LO Broil Time, Minutes Time, Minutes Comments
Bacon 1/2lb.(about8cHI 4!4 4% Arrangeinsinglelayer.
thinslices)
GroundBeef 1lb.(4patties) cHI 10 7Spaceevenly.
WellDone 1/2to3/4in.t-hick Upto 8pattiestakeaboutsametime.
Beef Steaks
Rare 1in.thick cHI 6 5 Steakslessthan1in.thickcook
Medium (1to 1Xlbs.) c8 6 throughbeforebrowning.Panfryingis
WellDone c12 11 recommended.Slashfat,
Rare 1!4in.thick c10 7-8
Medium (2to2!4Ibs.) c15 14-16
WellDone c25 20-25
Chicken 1whole ALO 35 10-15 Reducetimeabout5to 10min.perside
(2to2Xlbs.), forcut-upchicken.Brusheachsidewith
splitlengthwise meltedbutter.Broilwithskin-side-down
first.
BakeryProducts
Bread(Toast)or 2to4slices cHI 1Z-2 1/2 Spaceevenly.PlaceEnglishmuffinscut-
ToasterPastries 1pkg.(2) side-upandbrushwithbutter,ifdesired.
Eng]ishMuffIns 2(split) c3-4
LobsterT.aiIs 2-4 BHI 13-16 Donot Cutthroughbackofshell,spreadopen.
(6to 8oz.each) turnover. Brushwithmeltedbutterbeforebroiling
andafterhalfofbroilingtime.
l?;sh 1-lb.fillets1/4to cHI 55Handleandturnverycarefully.Brushwith
1/2in.thick lemonbutterbeforeandduringcooking,if
desired.Preheatbroilertoincreasebrowning.
HamSlices 11n. thick BLO 8!3 Increasetimes5to 10min.persidefor
(precooked) 1%in.thickorhome-curedham.
Pork ‘chops 2( 1/2in.) cHI 10 10 Slashfat.
\\TellDone 2( 1in.thick), El i3 13
about 1lb.
Lamb amps
hlediurn 2(1 in.thick) cHI 10 9Slashfat.
We]}Done about10to 12oz. c12 10
Medium 2(1%in.thick), c14 12
}VellDone about1lb. c17 12-14
Wienersand l-lb. pkg.(10) cI-H 61-2 Ifdesired,splitsausagesinhalf
similarprecooked
Sausages,Bratwurst II1.
lengthwise;cutinto5-to 6-in.pieces.
I

.r. .—
.-
Propercare and cleaningare
importantso your range will give
you efficientand satisfactory
service.Follow thesedirections
carefullyin caring for it to help
assuresafeandpropermaintenance.
BE SURE ELECTRICAL
POTVERIS OFF BEFORE
CLEANINGANY PARTOF
THE RANGE.
Cooktop Light and starter
(onsomeInodels)
Do !llOttouch the bulb Whenit is
hot or with wethand!%I“+k!wi?r
wipethelight area with awet
ddh. Electrical ~OVWXmust be
shut Offif you have to replace a
broken Mb.
Torqdace bulb:
LFlip front of the hinged canopy
Lip.
2. Remove fluorescent light bulb.
Replace the bulb with one of the
same length and wattage.
3. Lower the canopy.
To replace starter:
1. Opencanopyandremovebulb
asexplainedabove.
2. Graspstarter,turnit
counterclockwise,aboutone
quarterturnandlift out.Replace
withoneof the samewattage.
3. Repositionbulbandlower
thecanopy.
20
Cooktop
The porcelainenamel cooktop is
sturdybut breakable if misused,
This finish is acid-resistant.
However, any food with ahigh
acid content spilled(such as fruit
juices, tomato or vinegar), should
not be permitted to remain on
the finish.
~1u@3 Surface Units
Cleanthe area underthe drip pans
often. Built-up soil,especially
grease, may catch fire.
To make cleaning easier, the plug-
in surface units are removable.
Lift aplug-inunitabout1inch—
just enoughto graspit—andpuil
it out.
Do notlift aplug-inunitmore
thm 1inch H-youdo9it may not
lieflat on the drip panwhenyou
plugit backin.
RepeatedWtingofthe plug-in
unitmm?than 1inchabovethe
drippancm permanently
damage the receptacle.
Caution: Be sum Wcontrols are
turned to Ol?Fandsurfaceunits
al%?cd beforeattemptingto
K%3mo%%lWm.
Afterremovingaplug-inunit,
removethedrippanundertheunit
and cleanit accordingto directions
givenin the C]eaningGuide.Wipe
~aroundtheedgesof the surface
unit opening.Cleanthe areabelow
the swiace unit.Rinseallwashed
areas with adampclothor sponge.
“a
Receptacle -
.
Terminals Drip Pan I
‘l%replaceaplug-insurface unit:
8First place thedrip pan into the
surfaceunit cavity found on top of
the cooktop so the unit receptacle
can be seen through the opening in
the drip pan.
~Insert the terminals of the plug-in
unit through theopening and into
the receptacle, guidingunit so it
fits snugly into ~31ace.
CAUTION
*Do notattempt to clean plug-in
surface units in an automatic
dishwasher.
~Do not immerse plug-in surface
units in liquids dany kind.
~Do not bend the plug-in surface
unit plug terminals.
~Do notattempt to clean, adjust
or in any way repair the plug-in
receptacle.
BroilerPan &Rack
Afterbroiling,removethebroiler
panandrackfromtheoven.
Carefullypouroutthe greasein the ~
panintoapropercontainer.Wash
andrinsethepanandrack inhot,
soapywater.
If foodhasburnedon, sprinklethe ..
rack,whilehot,withdetergentand .
coverwithwetpapertowelsor a
dishcloth.Thatway,burned-on
foodswillsoakloosewhilethe
mealis beingserved.
DOnotstoreasoiledbroilerpan ~
andrackin theoven.Do notclean ~
in self-cleaning oven.