RCA L3BI15GL Installation guide

Models
Aluminum Foil 4,14,16 Broiling/Broiling Guide 16,17
Control Settings 13 L3BI15GL
L3B130GL
Anti-Tip Device 3,22
AmAiance Registration 2Door Removal 20
Preheating 5,13,15
Cannimz Tim 9
Roastin~/Roastin~ Guide 18
Care and Cleanirw 19-21
Shelves’ 13,20,21
Clock/Timer 12
Thermostat Adjustment 13
Consumer Services 27
26
Problem Solver
Energy-Saving Tips 5
3,4
Features 6,7 Safety Instructions
8-11
Surface Cookinz
Installation Instructions 22-25 L381
Leveling 23 Control Settings 8
Cooking Guide
Model and Serial Numbers 2
13 Cookware Tips
Oven
Back Cover
Warranty
Bakin~/Bakin~ Guide 14,15
——.. .

. . s-..-e-~ ——. ——. .—
.s
.-
.
It is intendedto help you operi~te
and maintainyour new range
properly.
Keep it handy for answers to your
questions.
If you don’tunderstand something
or need more help, write (int$utje
your phone number):
ConsumerRelations
AppliancePark
Louisville, KY 40225
writedow’nthemodelm’ld
serial numbers. ..
You’Hfind them on alabel on the
front of the range behind the ‘
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that ~ame with
your range. Before sending in
this card, please write these
numbers here:
ModelNumber
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your range.
hmndiatdy contactthedealer(or
builder)thatsoldym therange.
CheckthePr&lem Solver inthe
backof thisbook.It listswum?sof
q’inor,operatingproblemsthatyou
canCxXrectyoul”sdf.
.,
H’you need!!wvicem
To obtain service,see the
ConsumerServicespage in the
back of this book.
We’reproudof our service and
want you to be pleased.If for some
reason you are nothappy with the
serviceyou receive, here are three
stepsto follow for further help.
FIRST’,contactthe people who
serviced your appliance.Explain
why you are not pleased. In most
cases, this will solvethe probkm
NEXT, if you are stillnot pleased,
write all the details—including
your phone number—to: -
ConsumerRelations
AppliancePark
Louisville,KY 40225
FINALLY,if your problem is still
notresolved, write:
Major ApplianceConsumer
Action Panel
20 North WackerDrive
Chicago, IL 60606
.’. .
,:
,.

.. .
-.
.f
moRTANT SAFEW msTRucTloNs
AJ?wBdallinstructionsbeforeusingthisappliance.
hen using electrical
pliances~basic safety
-ecautions shouM be followed,
including the following:
ousethis‘apphmmiyfor
itsintendeduseasdescribedin
thismanuaL
@Besure yourapplianceis
properly installedandgrowled
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
oDon1atkmpt to repair
‘orreplace any partofyour
rangeunkssitisspecifically
recommendedhithisbookAll
otherservicingshouldbereferred
toaqualifiedtechnician.
~Beforeperformingany
serviee9DISCONNECTTHE
RANGEPOWERSUPPLY
T‘mmHOUSEHOLD
ISTRIBUTIONPANEL
BYREMOVINGTHEFUSE
RSWITCHINGOFFTHE
IRCXJITBREAKER.
WARNING–AU!ra.nges
—
can @and
injurycould
!iW?dt.To
prevent
accidental
tippingof‘h
rangefrom
abnormal
usafy+
including
excessloading
oftheovendoor,attachittothe
wallandfloorbyinstallingthe
Anti-Tipdevicesupplied.To
checkif thedeviceis installed
andengagedproper~y,remove
thedrawerandii]specttherear
levelingleg.Makesureitfits
a~wcurely intotheslotinthedevice.
.
youpush therangeback.Please
refertotheAnti-Tipdevice
informationinthisbook.Failure
totakethisprecautioncouklrwlt
intippingoftherangeandinjury.
~Donotleavechildrenakme--
childrenshouldnotbeleftalone
orunattendedinanareawhereafl
applianceisinuse,Theyshould
neverbeallowedtositorstand
onanypartoftheappliance.
~Don9tallowanyonetocbb~
standorhangonthedoor9
drawerorrangetop.They
cdl damagetherangeand
eventipitOWX’9cawingsevere
personalinjury.
~CAUTION:ITEMSOl?
INTEWST TOCHILDREN’
SHOULDINCH’BESTORED
INCABDJETSABOVEA
RANGEORONTHE
BACKSPLASHOFA
MNGE—CHILDREN
CLIMBINGONTHERANGE
TOREACHITEMSCOULD
BESENOUSLY~~~w~.
e~~~~~~~a~~o~~e-flttillg
Or
hanging garmentswhileusing
theapp~iance.Flammable
materialcouldbeignitedif
broughtincontactwithhot
heatingelementsandmaycause
severeburns.
suse onlydry pot !hokk333—
moistordamppothoidersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
5I?oryour saf4?ty9BM?veruse
ymf’ appliance for warming or
heating the room.
oml not stfwe or -$Mecombustible
Imaterials9gasoline or other
flamlnable ‘vapors and liquids
Mthe vicinity dthis or my
ft-kbwapplianc~~
~~~~p ~00~ a~dgrease flhl%
deantomaintaingoodventing
andtoavoidgreasefires.
sDonotMcookinggreaseor
otherflammablematerials
accumulateinornearthe
range.
~~~ ~~~~s~~a~~rongrWW?
fires.Neverpickupafk-ning
pan.Smotherflamingpanon
surfaceunitbycoveringpan
completelywithwell-fittinglid,
cookiesheetorflattray.Flaming
greaseoutsideapancanbeput
outbycoveringwithbakingsoda
or,if available,amulti-purpose
drychemicalorfoam-typefire
extinguisher.
~Donottouchheating
ekmentsorinteriorsurfaceof
oven.Thesesurfacesmaybehot
enoughtoburneventhoughthey
aredarkincolor.Duringand
afteruse,donottouch,orlet
clothingorotherflammable
matefialscontactsurfaceunits,
areasnearbysurfaceunitsorany
interiorareaoftheoven;allow
sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude
thecooktop,areasfacingthe
cooktop,ovenventopening,
surfacesneartheopening,
crevicesaroundtheovendoor,
andmetaltrimpartsabovethe
door.Remember:Theinside
surfaceoftheovenmaybehot
whenthedoorisopened.
ewhen cookingpo3%Lfollow
thedirectionsexactlyandalways
cookthemeattoaninternal
temperatureofatleastUO’F.
Thisassuresthat,intheremote
possibilitythattrichinamaybe
presentinthemeat,itwillbe
killed.andthemeatwillbe safe
toeat.
i:
—
r...
—.-

oven ,
estandawayfnm-$range
whenopeningovendoor.~~~
airorsteamW% ewapescm
Cawx! inn-wtohands,face
andkweyes.
eDon%heatunopenedfood
fcontainersintheoven.
Pressurecouldbuildq) WBd
theCOIlt&M!~ wdd burst,
causinganinjury.
@Keepovenventdud
unobstructed.
~Keepovenfreefromgrease
btii~dup.
op~a~e~ve~~~e~f~~~e~~~e~
~OSitiOE4 Whik 0V4Nl kcd. If
shelvesmustbehandledwhen
hot,donotletpotholdercontact
heatingunitsintheoven.
ePulIingout shelftotheSMf
stopisaconvenienceinlifting
heavyfoods.Itisalsoa
precautionagainstburnsfrom
ltouchinghotSudacesofthe
‘doororovenwalk
*whenusing(xxkhg or
roasting
bagsinoven9follow
themanufacturer’sdirections.
oDonotuseyourovento dry
newspapers.Ifoverheated,they
cancatchfire.
QDonotleavepaper products9
cooking‘$MMMNSYor foodin the
ovenwhen.not in use.Donot
storeflammablematerialsinan
ovenornearthesurfaceunits.
surfacecookingunits
@
Use properpan size-Thki
appliailceisequippedwithoneor
moresurfaceunitsofdifferent
size.Selectcookwarehavingflat
bottomslargeenoughtocover
thesurfaceunitheatingelement.
Theuseofundersizedcookware
willexposeaportionofthe
heatingelementtodirectcontact
andmayresultinignitionof
clothing,Properrelationshipof
cookwaretoburnerwillalso
improveefficiency.
@p@v~~]~~v~s~fla~~~~~@
unattendedathighheat
settings.Boilovercauses
smokingandgreasyspillovers
thatmaycatchonfire.
~Besuredrip pansandvent
dudsareWcoveredandare
inplace.Theirabsenceduring
cookingcoulddamagerange
pallsandwiring.
@~~~?~~$~~~~~~~~~f~~]to
linedrip pansoranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamageto
therange.
Q(My certaintypesofglass9
gkisskermic, earthenware or
other gku?x!dcontainers are
suitable for range=top service;
othersmaybreakbecauseofthe
suddenchangeintemperature.
SeethesectiononSurface
Cookingforsuggestions.
eTomilRimixethe possibilityof
bum+ ignitionofflammable
materials,andspillage,the
handleofacontainershouldbe
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
eAlwaysawn Swhx?Unitto
(IUFB’?oefm’eremovingcookware,
*ImpmeyeonfindsMng
fried
atHIorMEDIUN4HI(2
heatsettings.
@
TOavoidthepossibilityd’a
h.morelectricshock.,Iidways
be’certainthat thecontrolsfor
allsurfaceunitsareattheOFF _
positionandallcoilsaredxd
beforeattemptingtoliftor
removetheunit.
~Don’timmerseorsoak
removablesurfacelnnits.Don9t
puttheminadishwasher,
*Whenflamingfoodsare
underthehood9turnthefan
Off’eThefan,ifopeE’ating9may
spreadthefkmle.
~Alwaysheatfat slowly? and
watchasitheats.
ousedeepfatthermometer
wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.
@~~(J&’forfrying Shotlldbeas
dry aspossible.Frostonfrozen
foodsormoistureonfreshfoods
cancausehotfattobubbleup
andoversidesofpan.
~Ifacombinationofoilsorfats
willbeusedin fryingystir
togetherbeforeheating,orasfats
meltslowly.
————....——
—— ... -”—- —————————— -- w-..? -?’--- ‘1 -—~ ~--u-n !--- “—W’<*--?-->-” ‘“ -“”-‘ :7--””=---- -—

Ener*sa*mp
rfacecoo~ng
se cookwareof medium-weight
minum,with tight-fitting -
ers, and flat bottomsthat
completelycover the heated
portionof the surfaceunit.
~Cook fresh vegetableswith a
minimumamountof waterin a
coveredpan.
~Watchfoods when bringingthem
quicklyto cooking temperaturesat
high heat. When food reaches
cookingtemperature, reduce heat
immediatelyto lowest settingthat
willkeep it cooking.
~“Useresidual heat with surface
cooking whenever possible.For
example, when cooking eggsin
their shells,bring water and eggs
to aboil, then turn controlknob to
OFF position and cover cookware
with lid to complete the cooking.
~When boiling water for tea or
coffee, heat only amount needed. It
“snot economical to boil a
ntainer full of water for one or
ocups.
*Preheatoven oniywhen
necessary..IV@tfoodswillcook
satisfactorilywithoutpreheating.
If you findpreheatingisnecessary,
watch theindicatorlight,and put
food in theove~promptlyafter the
oven is preheated.
~Always turnovenoffbefore
removingfood.
oDuringbaking,avoidfrequent
dooropenings.Keepdooropen
asshortatimeaspossibleif it
isopened.,. .
~Cookcompleteovenmeals
insteadofjustonefooditem.
Potatoes,othervegetables,and
somedessertswillcooktogether
withamain-dishcasserole,meat
loaf,chickenor roast.Choose.
foodsthatcookatthesame
temperamreandinapproximately
thpsameamountoftime.
euse residualheatin theoven
wheneverpossibleto finish
cookingcassero~es,ovenmeals,
etc.,N;o add rollsorprecooked
dessertsto awarmoven,using
residualheatto warmthe~.
L--

.—
Featuresof’YourRange
?? ?
I
@

Explained
Feature index onpage
1StorageDrawer 21
1
2Modeland Serial Numbers
3Anti-Tip Device 3,22
(SeeInstallation Instructions)
4BakeUnit 21
(Maybe lifted gently for wiping oven floor.)
5Oven Shelves 13,20,21
6Broil Unit
7Lift-Up Cooktop 19
8Surface Unit Controls 8
9“ON” Indicator Lights for Surface Units 8
10 Oven Cycling Light
(Glowsuntil oven reaches selected temperature,
then goes off and on during cooking with the
oven unit as temperature is maintained.)
11 Oven Control 13
12 Timer/Clock (on some models) 12
13 Oven Vent Duct
(Located under the right rear surface unit.) JJ-
14 P1ug-InSurface Units
(Two 6“ and two 8“)
(May be removed when cleaning under unit.)
19,21
15 Chrome-Plated Drip Pans I19,21
16 Oven Shelf Supports 13
(For roasting, baking, and broiling positions of
shelves, see suggestions in cooking guides.)
17 Broiler Pan and Rack 16,20,21
18 Removable Oven Door 20,21
(Easily removed for oven cleaning.)

SutiaeeCoohg
SeeSurfaceCooking Guide.
surfacecookingwith
Infinite matcontrols
At bothOFF and HI positions,
thereis aslightnicheso control
“clicks”at thosepositions;“click”
on the word HI marks thehighest
setting;the lowest settingis the
wordLO. In aquietkitchen,you
may hear slight“clicking”sounds
duringcooking,indicatingheat
settingsselectedare being
maintained.
Switchingheats to higher settings
alwaysshows aquicker change
Howtosetthecontrols
Step 1: Grasp controlknob and
push in.
than switchingto lower settings.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. men
control is in my positionother
than CM%’,it maybe rotated.
without pushing in.
Besure you turn control to OFF
when you finish cooking. The
surface unit indicator light will
glow when ANY heat on any
surfaceunit is on.
cookingCh.xiikfor
thingHeatsettings
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 amount of food.
MEDIUM LOW—Steam rice,
cereal;maintain serving
temperature of most foods.
LO—Cook afterstartingatHI;cook
with little water in covered pan.
NfoT_lE:
1. At EH,MEDIUM HIGH, never
leave food unattended. 130ilovers
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LOW or LO, melt
chocolate, butter on small unit.

Questions& Answers
.MayI$3?i?lfoodsland
eswvesonmysurfaceunits?
.Yes,but only usecookware
signedfor canningpurposes.
heck the manufacturer’s
instructionsand recipesfor
preservingfoods.Be surecanneris
flat-bottomedand fits overthe
centerof the surfaceunit. Since
canninggenerateslarge amountsof
steam,be carefulto avoidburns
from steamor heat. Canningshould
onlybe done on surfaceunits.
Q. Can Icovermy drip pans
withfoil?
A.No.Clean as recommendedin
CleaningGuide.
Q. Cm Ime specialcooking
equipment,likean orientalwok,
onany surfaceunit?
A. Cookwarewithoutflat surfaces
is notrecommended.The life of
the surfaceunitscan be shortened
and therange top can be damaged
fromthe highheat needed for this
type of cooking.
Q. Whyam Inot gettingthe heat
Ineedfrom my surfaceUnits
eventhoughIhavethe knobson
the right setting?
A.After turning surfaceunitsoff
and making surethey are cool,
check to make surethat your plug-
in units are securelyfastenedinto
the surfaceconnection.
Q.m-ydoesmy cookwaretilt
when1placeitmthesurfacemit?’
A. Becausethe surfaceunit or the
cookwareis not flat. M“akesure
that the “feet” on your surface
units are siltingtightlyin ~herange
top indentationand the drip pan is,
flat on therange surface.
Q. Why isthe porcelainfinishon
my UMkVVare‘comingW’?
A.If you set your surfaceunit
higher than required for the
cookwarematerial, and let the
cookware sittoo long,the
cookware’sfinish may smoke,
crack, pop Orburn, depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
omeCating Tips
armingshould.be doneon
surface Unitsonly.
In surface 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
wate~.bathor pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
w-enot harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
the cookware;s finish.
OR OTI-HX LARGE-DIAMETER
POT’SFOR FRYING OR
BOILING FOODS OTHER
THAN WATER.Most syrL~por
sauce nlixtures- and all types of
frying-cook at temperatures
much higher than boiling water.
,K:~%Silch temperatures could
k?
:.:-::,cllej~~~j~~~jyh:lrn]cc)oi(topswfaces
“=”sllrrouncling surface units.
fl.%
r.-
>-:]
-;
z-.‘>’
%----
observe theRmnving
Points
inGM-ming
1.Be sure the canner fits ove~the
center of the surface unit. If your
rangeor its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. For best results use canners with
flat bottoms. Canners with flanged
or rippled bottoms (often found in
enamelware) don‘tmakegood
contact with the surface unit and
take along time to boil water.
3. When canning, use recipes and
procedures from reputable sou~ces.
Reliablerecipes andproceduresare
available from the manufacturer of
your canner; manufacturers of
glassjars 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.
Flat-bottomed winnersare
voltage, cafining may take longer
than expected, even though
directions have been careft.dly
followed. The process time will
be shortened by:
(~) using apressure cannfx,EUld
(2) starting with HOT tt~pv~~terfo~
fastest heating of IaIge quantifies
of water.
---
Ij
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--.,-----....
—..
f-l
\A<j
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———-———-- ——.
———-——-- -

Gn’m-dsettings Cakwmi?Tips
LUse medium-or heavy-weightEW—@best setting.
~EDIUM EUGJi&---Setting
halfwaybetween I-Uand MED.
NIED—Medkmlsetting.
MEDIUMLOW—Setting
halfway between MED and LO.
cookware.Aluminumcookware
conductsheat fasterthan other *
metals.Cast-ironand coated cast-
iron cookwareare slowto absorb
heat, but generallycookevenly at
low to mediumheat settings.Steel
pansmay cookunevenlyif not
combinedwithothermetals.
L@—-Lowestsetting.
DirectionsandSettings
to CompleteCooking
Directions andSettings
to Start Cooking comments
Food ICookware
Cereal
Cornn2eal.grits,
oatmeal MEIXUMLOWorLO,then addcereal.Finishtiming
aceordin~toPaskagedirections.
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Covered
Saucepan HI.Incoveredpanbring
watertoboilbeforeadding
cereal. Milkboilsoverrapidly.
Watchasboilingpoint
Cocoa
Coffee
Uncovered
Saucepan HI,Stirtogetherwateror
milkandcocoaingredients.
Bringjust toaboil.
MED.Cook1or2minutesto
completelyblendingredients. approaches.
Percolate8to 10minutesfor
Percolator HI.Atfirstperk,switch
heatto MEDIUMLOW. MEDIUMLOWtomaintain
gentlebutsteadyuerk. 8cups,lessforfewercups.
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Covered
Saucepan HI.Covereggswithcool water.Coverpan,cook
untilsteaming.
MEDIUMHIGH.Meltbutter,
addeggsandcoverskillet.
HI.Meltbutter.
MEDIUMLOW.Cookonly3
to4minutesforsoilcooked;
15minutesforhardcooked.
ContinuecookingatMEDHJM
HIGHuntilwhitesarejustset,
about3to5moreminutes.
MEDIUMLOW,thenaddeggs
Whenbottomsofeggshave
just set,carefullyturnover
tocookotherside.
MEDIUMLOW.Carefullyadd
eggs.Cookuncoveredabout
Covered
Skillet IfYoudonotcoverskillet,
ba~teeggswithfatto cook
topsevenly.
Uncovered
Skillet
Poached
Scrambledoromelet
Covered
Skillet HI.Incoveredpanbring watertoaboil. Removecookedeggswith
slottedspoonorpancake
turner.
I5-finutesatMEDIUMHIGH.
HI.Heatbutteruntillight
goldenincoior. MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Eggscontinuetosetslightly
aftercooking.Foromeletdo
notstirlastfewminutes.
Whenset,foldinhalf.
Uncovered
Skillet
Fruits ~overed
~aucepan HI.Incoveredpanbring
‘ruitandwatertoboil. MEDIUMLOW.Stiroccasionally
andcheckforsticking. Freshfruit:Use1/4to 1/f?
cupwaterperpoundoffruit.
Dr~edfruit:Usewateras
packagedirects.Time
dependsonwhetherfruithas
beenpresoaked.If not,allow
morecookingtime.
Meats
Braised:Potroastsof
beef,lambor veal;
porkchopsandsteak!
;overed
killet 31.Meltfat,thenaddmeat.
lwitchtoMEDIUMHIGHto
)rownmeat.Addwateror
Itherliquid.
MEDIUMLOW.Simmeruntil
forktender, Meatcanbe seasonedand flouredbeforeit is browned,
ifdesired.Liquidvariations
forflavorcouldbe wine,fruit
ortomatojuiceor meatbroti2.
Timing:Steaks1to2inches:
1to2hours,BeefStew:2to
3hours.PotRoast:2!Ato
4hours.
Pa~2-t’ried:Tender
c120ps;t12i]2steaksup
to 3/4-inch;n2inute
steaks;hamburgers;
franksandsausage;
thinfishfillets
ncovered
cillet I-H,Preheatskillet,then
greaselightly. MEDIUMHIGHorMED.Brown
andcooktodesireddoneness,
turningoveras needed.
Panfryii2gis bestforthii2
steaksa~2dchops.If rareis ,~,:~1
desired,preheatskillet [&s-.’:
-.-,,h,:y
beforeaddingmeat. ?:ka~
—
Y——.—...

—wrong
~F==%—=—
drip pans rangingfrom blueto !$m2zA!4bs_4!~
Concave Botlom Rounded Bonom
2. Toconserve themost cooking
ergy,pans shouldbe flatcmthe
ttom,have stmightsidesand
tight-fittinglids.Nlatchthe size
‘the saucepanto the sizeof the
‘aceunit.Apan thatextends
morethan one inch beyondthe
edgeof the drip pan will trap heat,
dark gray. Right
~. Deep Fat Frying.Do not overfill
cookwarewith fat thatmay spill
over when addingfood. Frosty
foods bubblevigorously.Watch Wrong
foods frying at high temperatures. \
Keep range and hood clean from
accumulatedgrease. Right
{a
A’NOT OVER 1“
ca&ing discolorationon chl’ome
Food
Meats
FriedChicken
Directions and Settings
to Start Cooking DirectionsandSettings
to CompIeteCooking
Cookware Comments
Covered
Skillet I-H.Meltfat.SwitchtoMEDIUM HIGHtobrownchicken. MEDIUMLOW.Coverskillet andcookuntiltender,
Uncoverlastfewminutes.
Forcrisp,drychicken,coveronly
afterswitchingtoMEDIUM
LOWfor10minutes.
Uncoverandcook,turning
occasionallyfor 10to20min.
Pan-friedbacon Uncovered
Skillet HI.Incoldskillet,arrange baconslices.Cookjust until
startingtosizzle.
HI.Meltfat.SwitchtoMED
tobrownslowly.
MEDIUMHIGH.Cook,turning
overasneeded. Amoreattention-freemethod
istostartandcookatMED.
MEDIUMLOW.Coverandcook
untiltender. Meatmaybebreadedor
marinatedin saucebefore
flying.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;
cornedbeefismoked
pork;stewingbeet
tongue;etc.
Melting Chocolate,
Covered
Skillet
MEDIUMLOW.Cookuntilfork-
tender.(Watershouldboilslowly.)
Forverylargeamounts,medium
heatmaybeneeded.
Addsaltorotherseasoning
beforecookingifmeathas
notbeensmokedor
otherwisecured.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit.
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
LO.Allow10to 15minutes
tomeltthrough.Stirto smooth. Whenmeltingmarshmallows,
addmilkorwater.
utter,Marshmallows
MEDIUMHIGH.Heatskillet
8to 10minutes.Greaselightly. Cook2to3minutesperside. Thickbattertakesslightly
longertime.Turnover
pancakeswhenbubbles
risetosurface.
Skilletor
Griddle
Pasta
Noodlesorspaghetti Uselargeenoughkettleto
preventboilover.Pasta
doublesinsizewhencooked.
Large
Covered
KettleorPot
HI.Incoveredkettle,bring
~altedwaterto aboil,uncover
mdaddpastaslowlysoboiling
~oesnotstop.
MEDIUMHIGH.Cook
uncovereduntiltender.For
largeamounts,HImaybeneeded
tokeepwaterat rollingboil
throughoutentirecookingtime. Cookershouldjiggle2to3
timesperminute.
Pressure Cooking +1.Heatuntilfirstjiggleis heard. MEDIUMHIGHforfoods
cooking10minutesorless.
MEDforfoodsover 10minutes.
Pressure
Cookeror
Canner MEDIUMLOW.Tofinish
Puddings, Sauces,
Candies, Frostings Uncovered
Saucepan +1.Bringjust toboil. Stirfrequentlytoprevent
sticking.
cooking.
Vegetables
Fsesh Covered
Saucepan 11,Measure1/2to 1inch vaterin saucepan.Addsalt
ndpreparedvegetable.
ncoveredsaucepan,bring
Jboil.
MED.Cook1pound
10to 30ormoreminutes,
dependingontenderness
ofvegetable.
Uncoveredpanrequiresmore
waterandlongertime.
Covered
Stiucepan 11.Measurewaterandsalt sabove.Addfrozenblock
fvegetable.In covered
mcepan,bringtoboil.
[1.In skillet,meltfat.
MEDIUMLOW.Cookaccording
totimeonpackage. Breakuporstirasneeded
whilecooking.
Frozen
MED.Addvegetable.
Cookuntildesired
tendernessisreached. ‘,
Turnoverorstirvegetableas
necessaryforevenbrowning,
Smtced:Onions;
wccnpeppers;
~-
mmhrooms;celerv;etc.
Uncovered
Skillet
!1.Bringsaltedwaterto aboil. Riceandg-itstripleinvolumt
i~overed
Saucepan LO.Coverandcook aftercool&g.TihleatLO.
~lce: 1cupriceand~cLlps
waterfor25minutes.
Glits:1cLlpgritsand4cups
wa[erfor40minutes. ~“
accordingtotime.

To set the ciock.,turn the knob to
the left untilthe words “SET
TIME” appear in the display.Then
turn the knob in either direction
untilthe correct time is displayed.
After aslightpause, time is set.
To set the timer, turn the lcnobto
the rightuntilthe words “SET
TIMER” appear in thedisplay.
Then turn the knob in either
directionuntil the desired time
(minutesand seconds)is
displayed.The timer will start
countingdown.
‘lb cancelthe timer,turn the
knob in eitherdirectionuntil
“0:00”appearsin the display.
At the end ofthe timeroperation,
after the 3beeps?the display
returnsto timeof day automatically.
During the timer function, the
display flashes back to the time of
day every 10seconds.
QuestionsmulAnswers
Q. How can IusemyMinute
.
Timer tomake my surface
u90kingeasier?
A. YourMinuteTimer will help
time total cookingwhich includes
time to boil food and change
temperatures.Do notjudge
cooking timeby visibles~eam
only.Food willcook in covered
containerseven thoughyou can’t
see any steam.
Q. Can Iusethe MinuteTimer
during ovencooking?
A. The Minute Timer can be used
during any cookingfunction.

usingYouroven
eforeusing M3uroval
.Look at the control.Be sureyou
derstandhow to setit properly.
.Check oven interior.Look
at the shelves.Take apractice
run at removing and replacing
themproperly,to give sure,
sturdysupport.
3. Read over informationandtips
thatfollow.
4. Keep thisbook handy so you
can refe~to it, especially during
the first weeks of using your
new range.
ovenTemperamrecontrol
The OVEN CONTROL knob is
located on the control panel on the
front of the range.
Simply turn the knob to the desired
cooking temperature, or-to BROIL.
The Oven CyclingLight glows
untilthe oven reachesyour selected
temperature, then goes off and on
\J/iththeovenunitduringcooking.
PREHEATING the oven takes
about 10-15minutes. Preheat the
oven only when necessary.
ovenshelves
The shelvesare designedwith
stop-lockssowhenplacedcorrectly
on the shelfsupports,they will
stopbefore coming completelyout
of ~heoven and will nottilt when
you are removingfood from them
or placing food on them.
When placing cookware on ashelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelfback
into the oven. This willeliminate
reaching into the hot oven.
To remove the shelf’from the
oven, pull it toward you, tilt front
end upward and pull it out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tiltup front
and push shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of
shelf and push it all the way back.
shelf Positions
The ovenhas four shelf
supports-A (bottom), B, Cand D
(top). Shelf positions for cooking
are suggested on Baking and
Roasting pages.
_—-—
Adjustingown
mmi-mosta%
Use thetime given on arecipe
when cookingthe firsttime. Oven
thermostats,in time,may “drift”
from the factory setting and
differencesin timingbetween
an old and anew oven of 5to 10
minutesare not unusual.If you
find thatyour foodsconsistently
brown too littleor too much,you
may make asimpleadjustment
in the thermostat(OVEN
CONTROL) hOb.
Pull the knob off the shaft,look at
the back of the knob and note the
current settingbefore making any
adjustment.The knob is factory set
with the top screw directly under
the pointer.
ter
To adjust the thermostat:
LPull off the knob.
2. Loosen both screws on back of
the knob.
3. Hold both parts of the knob and
turn so the top screw moves in the
desired di~ection—HOTTERto
increase temperature, COOLER to
decrease temperature. You will
hear and feel the notches as you
turn the knob. Each notch changes
temperature about 10°Fahrenheit.
4. Tighten the screws.
5. Return the knob to the range.
Recheck oven performance before
making an additional adjustment.
&-.P_-
.“...-.”. .—..

Howtoset YOm’ $
Rangefor’Baking
LPositionthe shelfor shelvesin
the oven.
.2.Closeovendoor.TurnOVEN
CONTROLknob to desired
temperature.Oven is preheated
when ovencycling lightfirst
goes out.
3. Place food in oven on center of
shelf.Allow at least 2inches
between edgeof bakeware and
oven wallor adjacent cookware.
If cookingon two shelvesat the
same time,place shelveson
alternateshelf supportsand stagger
food on them.
4. Checkfoodfor donenessat
minimumtimeonrecipe.Cook
longerif necessary.TurnOVEN
CONTROL knob to OFF and
remove food.
shelfPositions
Most bakingis done on the second
shelf position(B) from the bottom.
When baktingthree or four items,
use two shelvespositioned on the
second and fourth sets of supports
(B &D) from bottom of oven.
Bake angel food cakes on first
shelf position (A) from bottom of
oven.
BakingTips
*Follow atested recipe and
measure the ingredients carefully.
If you are using apackage mix,
follow label directions.
~Do not opentheovendoorduring
abakingoperation—heatwillbe
lostandthebakingtimemight
needto beextended.Thiscould
causepoorbakingresults.If you
mustopenthedoor,openit
partially—only3or 4inches—and
closeit as quicklyaspossible.
~Do notdisturbtheheatcirculation
in the oven with theuse of
aluminumfoil. If foilis used, place
asmallsheetof it, about 10by 12
inches at the most,on alower shelf
severalinchesbelow the food. Do
not place foil on theoven bottom.
Conlmon Baking Problems
and Possible solutions
PIES
Burningaw.mdedges
ID
Edges of crust too thin.
@Incorrect baking temperature.
Bottom crust soggy and unbaked
~Allow crust and/orfilling to cool
sufficientlybefore fillingpie 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.
Make sure there are no tiny holes
ortearsin abottomcrust.“Patctig”
apie crust could cause soaking.
Pie fillingruns over
eTop and bottom crust not sealed
together well.
eEdges of pie crust not built up
high enough.
~Too much filling.
~Check size of pie plate.
Pastryistough;crustnotflaky
eToo much handling.
~Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
cake rises higher on one side
~Batter spread unevenly in pan.
oOven shelves not level.
gWarped pans used.
‘cakesWackingon top
0Oven temperaturetoo high.
0Battertoo thick,follow recipe or
exact packagedirections.
@Check for proper shelfposition.
~Check pan sizecalled for in
recipe.
~Improper mixingof cake.
Cakefalls
eToomuch shortening,sugaror
liquid.
0Check leaveningagent, baking
powder or baking soda to assure
freshness.Make ahabit of noting
expiration datesof packaged
ingredients.
0Cake baked at incorrect
temperature or not baked long
enough.
~If adding oil to acake mix, make
certain the oil is the type and
amount specified.
Crust ishard
~Check temperature.
eCheck shelfposition.
Cake hassoggy!k3yerorstreaks -.
.-
.
atbottom
0Undermining ingredients.
oShortening too soft for proper
creaming.
~Toomuchliquid.
Doughytmltm-; heavy H’uston
surface
~Check temperature.
0Check shelf position.
~Carefully follow baking
instructions as given in reliable
recipe or on convenience food
package. .
eFlat cookie sheets will give more ‘
even baking results. Don’t
overcrowd~oods on abaking
sheet.
oConveniencefoodsused beyond I
their expiration date. -1
EhwvlningHnolrwE’mtkeabkon
one side T
~Oven doornotclosedproperly. $<j~$,
QCheckshelfposition. y;;>:+
--.+
..-.——,.——

BaMngGuide
1.Aluminumpartsconductheat 2. Dark or non-shinyfinishesand 3, Preheatingthe ovenisnotalways
quickly.For most conventional glasscookwaregenerallyabsorb necessary,especiallyfor foodsthat
baking,light,shiny finishes heat, which mayresultin dry,crisp cooklongerthan30 to 40 minutes.
generallygive bestresults because crusts.Reduce ovenheat25°F.if For foodswith shortcookingtimes,
they helpprevent overbrowning. lightercrustsare desired.Rapid preheatinggivesbestappearance
For best browningresults,we browningof somefoodscan be andcrispness.Althoughpreheating
recommenddullbottom surfaces achievedby preheatingcast-iron is notnecessarywith meats,itis
for cake pans and pie plates. cookware.-“preferredforbked goods.
4. Topreventunevenheatingand to
saveenergy,open the oven dooras
littleas possiblein checkingfood.
shelf
Position
B,C
B
B
B
B
B
B
B
B
B
Oven
Temperature Time,
Minutes Comments
Food Cookware
Mead
Biscuits(l/2-in.thick
Coffeecake
Cornbreadormuffin!
Gingerbread
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
Cast-ironorG1assPan
ShinyMetalPanwith
satin-finishbottom
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigeratedbiscuitstake2to
4minuteslesstime.
Preheatcast-ironpanforcrispcrust.
Muffins
Popovers ShinyMetalMuffinPans
DeepGlassorCast-ironCups
MetalorGlassLoafPans
IMetalorGlassLoafPans
ShinyOblongorMufllnPans
ShinyOblongorMuffinPans
Decreaseabout5minutesformuffin
mix,orbakeat450°F.for25minutes,
thenat 350”F.for 10to 15minutes.
Darkmetalorglassgivedeepest
browning.
Quickloafbread
Yeastbread(2loaves)
Plainrolls
Sweetrolls
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
Cakes
AluminumTubePan
MetalJellyRollPan
MetalorCeramicPan
325°-3750
375°-400”
325°-3500
30-55
10-15
45-60
‘llvo-piecepanisconvenient.
Linepanwithwaxedpaper.
hletalorCeramicPan
ShinyMetalMuffinPans
PletaiorGlassLoaforTubePar
A,B
ABB
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4k%
20-35
25-30
40-60
Bundtcakes
Cupcakes
Fruitcakes Paperlinersproducemoistercrusts.
Use300”F.andShelfBforsmallor
individualcakes.
Layer ;hinyMetalPanwith
iatin-finishbottom
;hinyMetalPanwith
atin-finishbottom
detalorGlassLoafPans
Layer,chocolate
Loaf
(lmkies
Brownies
Drop
Refrigerator
Rolledorsliced
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.25”F.
to50°F.formorebrowning.
LetalorGlassPans
;ookieSheet
;ookieSheet
~ookieSheet
Other Desserts
Baked:lpples
Custard B,C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
ilassorMetalPans
ilassCustardCUDSorCasserole Re$mc~temp.to 300”F.forlarge
Cookb~eadorricepuddingwith
custardbase80to90minutes.
(setinpanofhothater)
GlassCustardCupsorCasserolePuddings,rice
andcustard
Pies
Frozen
Meringue FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPari
Glassor Satin-finishMetalPan
SetonOvenShelf
GlassorMetalPan
GlassPan
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
45-60
40-60
12-15
Forlargepiesuse400”F.andmoretime.
Toquicklybrownmeringue,
use400”F.for9to 11minutes.
Custardfillingsrequirelower
temperature,longertime.
(he crust
‘r\voCrllst
Pastryshell
B, C
B,C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increasetimeforlargeramountor
size.
—

.. .
Browg
Broilingis cookingfoodby intense
radiantheat from theupperunit in
the oven.Most fish and tendercuts
of meat can be broiled.Follow
these stepsto keep spatteringand
smokingto arnini.mum.
Step 1: If meat has fat or gristle
near edge, cut verticalslashes
throughboth about 2“apart. If
desired,fat may be trimmed,
leaving layer about 118”thick.
Step 2: Placemeatonbroilerrack
inbroilerpanwhichcomeswith
range.Always useracksofatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughto
catchfire.
Step 3: Position shelfon
recommended shelf positionas
suggested in Broiling Guide. Most
broiling is done on Cposition.
Step 4: Leavedooropento
thebroilstopposition.Thedoor
staysopenby itself,yetproper
temperatureis maintainedin
theoven.
Step 5: TurnOVENCONTROL
knobto BROIL.Be sureto setthe
knoball thewayto thestopin the
BROILsectionof theknob.
Step6:Turn food onlyonce
duringcooking.Timefoods for
first sideper BroilingGuide.Turn
food, then use times givenfor
second side as aguideto preferred
doneness. (Wheretwo thicknesses
and times are given together,use
first times given for thinnestfood.)
Step 7: When finishedbroiling,
turn OVEN CONTROL knob to
OFF.Serve food immediately,and
leave pan outsideoven to cool
during meal for easiest cleaning.
use of A&Ull&lum Foil
Youcan use aluminum foil to line
vour broiler Danand broiler rack.
Questions& Amvvers
Q. Whenbroiling,is it newwn-y
toalwaysuse arack in the pan?
A,Yes.Using therack suspends
the meat overthe pan, As the meat
cooks,thejuices fall into thepan,
thuskeepingmeat drier.Juices are
~rotectedby therack andstay
..
cooler,thuspreventingexcessive
spatterand smoking.
Q. Should Isaltthemeat
beforebroiling?
A. No. Salt drawsoutthejuices
and allows themto evaporate.
Always saltafter cooking.Turn
meat with tongs;piercingmeat
with afork alsoallowsjuices to
escape. When broilingpoultry or
fish, brush each sideoften
with butter.
Q.Whyare mymeatsnotturning
out as brown as theyshould?
A. In some areas, thepower
(Troltage)to the range rna~ be 10W,
In these cases, preheatthe broil
unit for 10minutesbefore placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelfposition. Broil
for longestperiodoftirne indicated
intheBroiling(hlide.Turnfood
only once duringbroiling.
Q. DoIneed togreasemy broik
racktopreventmeatfromsticking?
fiowever,yo~must mold the foil A. No. Thebroilerrackis designed
tightlyto therackandcut slitsin to reflectbroilerheat,thuskeeping
itjust liketherack. thesurfacecoolenoughtoprevent
Withouttheslits,thefoilwill meatfromstickingtothesurface.
preventfatandmeatjuicesfrom However,sprayingthebroilerrack
drainingto thebroilerpan.The lightlywithavegetablecooking
juicescouldbecomehotenoughto spraybeforecookingwillmake
catchonfire.If youdo notcutthe cleanupeasier.
slits,youarefrying,notbroiling.
.—— ,—. . ... -xv —-.—------------------ !--..........

—
1.Always use broilerpan andrack 4. If desired, marinatemeats or 70Frozen steakscan be
thatcomes with your oven. It is chicken beforebroiling,or brush conventionallybroiledby
designedto minimize smokingand with barbecuesauce last5to 10 positioningthe oven shelfat
spatteringby trappingjuices in the minutes only. nextlowest shelfpositionand
shieldedlower part of the pan. 5. When arrangingfood on pan, do increasingcookingtime given in
2. Oven door shouldbe open to the not let fattyedges hang over sides, thisguide 1%.timesper side.
.- broil stopposition. -which could SO;loven‘with
3. For steaksand chops, slash fat fat dripping.
evenly around outsideedges of 6. Broiler does not need to be
meat. To slash,cut crosswise preheated. I-Iowever,for very thin
throughouter fat surfacejust to the foods, or to increasebrowning,
edge of themeat. Use tongs to turn preheat if desired.
meat over to prevent piercingmeat
and losingjuices.
First Side SecondSide
Time, Minutes Time,Minutes
4% 4!A
10 7
65
86
12 11
10 7-8
15 14-16
25 20-25
35 10-15
1)4-2 1/2
3-4
13-16 Donot
turnover.
Quantityand/or Shelf
Thickness Position
1/2lb.(about8c
thinslices)
1lb,(4patties)
112to3/4inchthick c
Food
Bacon C!onlmmts
Arrangeinsinglelayer.
GroundBeef
WellDone Spaceevenly.
Upto8pattiestakeaboutsametime.
Beef Steaks
Rare
Medium
WellDone
1inchthick
(1to1Xlbs.) c
c
c
Steakslessthan1inchthickcook
throughbeforebrowning.Panfrying
isrecommended.
Slashfat.
Rare 1!4inchthick
(2to2XIbs.) c
c
c
Medium
Well
Done
(hicken Reducetimeabout5to10minutesper
sideforcut-upcKlcken.Brusheachside
withmeltedbutter.Broilskin-side-down
first,
1whole
(2to 2!4lbs.),
splitlengthwise
A
Bakery Products
Bread(Toast)or
ToasterPaskies
EnglishMuffins
LobsterTails
Spaceevenly.PlaceEnglishmufilns
cut-side-upandbrushwithbutter,if
desired.
Cutthroughbackofshell.Spreadopen.
turnover.Brushwithmeltedbutter
beforebroilirwandafterhalfoftime
2to4slices
1pkg.(2)
2(s~lit)
c
c
2-4
(6to 8oz.each) B
Fish Handleandturnverycarefully.Bru~
withlernonbutterbeforeandduring
cookingifdesired.Preheatbroilerto
increasebrowning.
5 5
88
10 10
13 13
10 9
12 10
14 12
17 ]2-14
61-2
1-lb.fillets1/4to
1/2inchthick c
Increasetime5to 10minutesperside
for 1)4inchthickorhomecured.
1inchthick IB
HamSlices
(I]rccookcd)
Pork Chops
WellDorm Z(1/2inchthick) c
2(1inchthick) B
tbout1lb.
!(1inchthick) c
Slashfat.
I,amb Chops
Mcdiam Slashfat,
If desired,splitsausagesin half
lengthwise;cutinto5-to6-inchpieces
WCIIDone Iabout 10to 12oz. Ic
WellDone about1lb, B
J1’ienersandsimilar l-lb. pkg.(10) c
prccoolwdSilLIS~~CS,
br:l[wurst

.———__=__ YA. ..=.-._ -_ L- .._-_.
—
.-
.
Roasting
Roastingis cookingby dry heat.
Tendermeat or poultrycan be
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe low and steady,keep
spatteringto aminimum.When
roasting,it is not necessaryto sear,
baste,cover or add water to your
meat. Roastingis easy,just follow
these steps:
Step 1: Positionoven shelfat
secondfrom bottomposition(B)
for smallroasts (3 to 5pounds)
and at bottomposition (A) for
largerroasts+
Step 2: Check weightof roast.
Place meat fat-side-upor poultry
breast-side-upon roastingrack in a
shallowpan. Do notcover.Do not
stuffpoultry untiljust before
roasting.Use ameat thermometer
for more accuratedoneness(do not
place thermometerin stuffing)or
refer to the RoastingGuide for
approximatecookingtimes. ?%e
melting fat will baste the meat.
Select apan as close to the sizeof
the meat as possible. (Broilerpan
with rack is agood pan for this.)
Step 3: Turn OVEN CONTROL
knob to desired temperature.
Check the Roasting Guidefor
temperaturesand approximate
cookingtimes.
Step 4: Most meats continueto
cook slightly while standingafter
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes. This
allows roasts to firm up and makes
themeasier to carve. Internal
temperaturewillrise about
5° to 1O*F.;to compensatefor
temperatureincrease,if desired,
removethe roastfrom the oven
when its internaltemperatureis
5°to 10”F.lessthanthetemperature
shown on the RoastingGuide.
FrozenRoasts’
Frozen roastsof beef, pork, lamb,
etc., can be startedwithout
thawing,but allow 15to 25
minutesadditionaltime per pound
(15 minutesadditionaltime per
pound for roastsunder 5pounds,
more time for largerroasts).
Thaw most frozen poultrybefore
roasting to ensure even doneness.
Some commercialfrozen poultry
can be cooked successfullywithout
thawing. Follow directionsgiven
on package label.
RoastigGtide
Internal
Temperature“1?
Approximate Roasting Time
in Minutes per Pound
Oven
Temperature
Type Doneness
Meat
Tendercuts;rib,highquaiity
sirlointip,mmportopround*
3to 5HIS. 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 15Ibs.
20-30 17-20
140°-1500
150°-1600
170°-1850
140°-1500
150°-1600
170°-185°
170°-1800
170°-1800
115°-1250
325°
325°
325°
325°
325°
325°
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WeilDone:
WellDone:
ToWarm:
Lamblegorbone-inshoulder’h
Vealshoulder,legorloin’c
Porkloin,riborshoulder:~
Ham,pre-cooked
Ham,raw
‘}’Forbonelessrolledroastsover6inches
thick,add5to 10minutesperlb.totimes
give[labove.
WellDone: 170°
Poultry 3to5h% (her 5hi.
35-40 30-35
35-40
10to 15lbs. Over 15h.
18-25 15-20
ChickenorDuck
Chickenpieces 325°
350°
325°
WellDone:
WellDone: 185°-190°
185°-j900
Turkey hthigh:
185°-1900
WellDone:

Proper care and cleaning are
important so your range will give
you efficient and satisfactory
service. l?ollow these directions
carefully in caring for it to help
assure safe and proper maintenance.
~~ SUREELECTRIC POWER
1SOl?l?BEFORECLEANING
ANY PART OF TIMERANGE.
fcooktop
The porcelain enamel cooktopis
sturdybut breakable if misused.
T-hisfinish is acid-resistant.
However, any acidicfoods spilled
(such as fruitjuices, tomato or
vinegar) shouldnot be permitted to
remain on the finish.
Lift-up Cooktop
C1eanthe area under the cooktop
often. Built-up soil, especially
grease, may catch on fire.
To make cleaning easier, the entire
cooktop may be lifted tlp and
supported in the up position.
Be sure ail surface units are
turned off B3efumraising the
mddqh Raisethecooktop all the
way up until the support rods snap
into place at the bottom. They will
hold the cooktop Llpwhile you
cleanunderneathit.
To lower thecooktop,pushthe
bottomof eachrod forward
SIightlyso thatit willslidedown
i~~tothe sideof therange.
Aftercleaningunderthecooktop
~,>,>=.:*1
;iii; hot,mildsoapywateranda
.<~<l~:ln~~oth,lowerthe cooktop.Be
,:~..dill’eflllnot to pin~~ yOur fingers.
,,>:.
f:; ~~~}
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controlPanel
It’sagoodidea to wipe thecontrol
panelclean after eachuse of the
oven.Clean with mild soapand
water,rinse withclean water and
polishdry with asoftcloth.
Do notuse abrasivecleansers,
strongliquid cleanersor oven
cleanerson the controlpanel—
they will damagethe finish.
~lu@~ SurfaceUnits
Clean the area underthe drip pans
often.Built-up soil,especially
grease,may catch fire.
To make cleaning easier,the plug-
in surfaceunits are removable.
Liftaplug-inunitabout1“above
thedrippan-just enoughto grasp
it—andyoucanpullit out.
DOnotlift aph.lg”inunitmore
than 1!Mym do, it may mt k
flat Onthe drip pan when you
plug it back in.
Repeated lifting of the plug-in
unit mdxethan 1“above the drip
pan can permanently damage
the receptadee
caution: Be WuIredControlsare
ihnrnedto Om? and surface units
are eod before attempting to
R%?movemm.
After removingaplug-inunit,
removethe drip pan under the unit
and clean it accordingto directions
in the CleaningGuide. Wipe
around the edges of the surface
unit opening.Clean the area below
the unit. Rinse all washed areas
with adamp cloth or sponge.
Receptacle +
Q
g
s
s
O’Q
ITerminals H
TOreplaceaplug=inunit: 1
~Firstplacethedrip pan into the
surface unit cavity found on top of
the cooktop so the unit receptacle
can be seen through the opening in
the pan.
~Inserttheterminals of the plug-in
unit through the opening in the L
drip pan and into the receptacle. 7
@Guidethesurfaceunitintoplace
soit fitsevenlyintothedrippan.
CAUTION
eDo not attempt to clean plug-in
surface units in an automatic
dishwasher.
~Do netimmerseplug-insurface
unitsin liquidsof anykind.
~Do notbend the plug-in surface
unit plug terminals.
@Donot attempttoclean,adjustor
inanywayrepairtheplug-in
receptacle.
(continuednextpage)

PorcelainovenInterior
Withpropercare, the porcelain
enamelfinishon the insideof the
oven—top,bottom,sides,back and
insideof the door—willstaynew-
Iookingfor years.
Let range cool beforecleaning.We
recommendthat you wearrubber
gloveswhen cleaningtherange.
Soap and water will normal~ydo
thejob. Heavy spatteringor
spiIloversmay require cleaning
with amild abrasivecleanser.
Soapy,wet metal pads may also be
used. Do not allow food spillswith
ahigh sugaror acid content(such
as milk, tomatoes, sauerkraut,fruit
juices or pie filling) to remain on
the surface. They may cause adull
spoteven after cleaning.
Householdammonia may make the
cleaningjob easier.Place 1/2cup
ammonia in ashallow glassor
pottery container and leave in a
cold oven overnight. The ammonia
fumes will help loosen the bumed-
Ongrease and food.
If necessary,you may use an oven
cleaner.Follow package directions.
Cautionsabout using spray-on
oven ckaners:
~Donot sprayovencleaneron
theelectricalcontrolsandswitches
becauseitcouldcauseashort
circuitandresultin sparking
orfire.
~Donot allowafilmfromthe
cleanerto buildup onthe
temperaturesensor—itcouldcause
theovento heatimproperly.(The
sensoris locatedat thetopof the
oven.)Carefullywipethesensor
cleanaftereachovencleaning,
beingcarefulnottomovethe
sensoras achangein itsposition
couldaffecthowtheovenbakes.
~Do not sprayany ovencleaneron
theovendoor,handlesor any
exteriorsmtaceof theoven,wood
orpaintedsurfaces.Thecleaner
candamagethesesurfaces.
2%)
.-4
w/
7’
To remove the door, open it afew
inches to the specialstop position
that will hold the dooropen. Grasp
firmly on each sideand lift the
door straightup and off the hinges.
NOTE: Be careful not to place
hands between the springhinge
and the oven door frame as the
hinge could snap back and pinch
your fingers.
‘lb replace the door,makesure
thehingesareinthe “out”
position.Positiontheslotsin the
bottomofthedoorsquarelyover
thehinges.Thenlowerthedoor
slowlyandevenlyoverboth
hingesatthesametime.If hinges
snapbackagainsttheovenframe,
pullthembackout.
Broiler Pall &Rack
Afterbroiling,removethebroiler
panandrackfromtheoven.
Removetherackfromthepan.
Carefullypouroutthegreasein the
pan intoapropercontainer.Wash
andrinsethepanandrackin hot,
soapywater.If foodhasburnedon,
sprinkletherack whilehot with
detergentandcoverwithwetpaper
towelsor adishcloth.Thatway,
burned-onfoodswillsoakloose
whilethemealis beingserved.
Do notstoreasoiledbroile~pan
andrack in theoven.
cleaningU’KkrtheRange
The areaunder therange can easily
be reached for cleaningby
removingthe bottomdrawer.To
remove,pull drawerout all the
way,tilt Llpthe front and remove it.
To replace, insell glides at back of
drawerbeyond stop on range
glides.Lift drawer if necessary to
inserteasily.Let front of drawer
down, then push into close.
control Knobs
The controlknobs may be
removed for cleaning.
To remove aknob, pull it straight
off the knob stem.If knob is
difficultto remove, place athin
cloth (like ahandkerchief)or a
piece of stringunder and around
theknob edge and pull up.
Washknobs in soap and water, but
do not soak.
.% t-
MoldedRib -,,
%(‘q ‘
\,+ Spring Clip \
/’
\l\
-)
Q- )
...-----
IClear Groove 1-
1I
Toreplace aknob, locatethe
grooveineachsideof theknob
—
~tem.Oneofthegroovescontains
aspring clip and the other groove
is clear. Locate the molded rib
inside the knob. Fit the molded rib
of the knob into the clear gr-oove
on the knob stem.
ovenshelves
Ovenshelvesmaybe cleaned
withamild abrasivecleanser.
Aftercleaning,rinsethe shelves
withcleanwateranddry witha
cleancloth.
Toremoveheavy,burned-onsoil,
soapymetalpadsmay be used.
Afterscrubbing,wash withsoapy
water,rinseanddry. (n
,$;!:’,“:;
,,”,..yr.,,
%2