Howtoget the best horn
You Range
Contents
Aluminum Foil ‘18
VentDuct
22
UseandCareof
Anti-TipBracket
3,5
Problem Solver
26
Appliance Registration
.2 Repair Service
27
model
Canning Tips
‘9 Safety Instructions 3,4
Care and Cleaning
22-25 Surface Cooking 8-11
Clock/Timer 12
Control Settings 8
Energy-Saving Tips
5
Cooking Guide 10,11
Features
6,7 Cookware Tips 10,11
Installation Instructions 5 Light Bulb Replacement 22
Leveling 5 3-in-1Burner 23
Model and Serial Numbers 2 Warranty
Back Cover
Oven
13
Baking, Baking Guide
‘ 14,15
Broiling, Broiling Guide
18,19
Control Settings
13
Door Removal
22
Light; Bulb Replacement 13,22
Preheating
13
I
Roasting, Roasting Guide 16,17
Self-CleaningInstructions 20,21
Shelves
13
GE Answer Center@
Thermostat Adjustment
24
800.626.2000
‘-)
I
RB74jGlJ
=--J
HmPolNT
Help us
help you...
Before using your range,
If you received
read this book carefully.
a damaged range...
It is intended to help you operate
Immediately contact the dealer (or
and maintain your new range
builder) that sold you the range.
properly.
Keep it handy for answers to your
Save time and money.
questions.
Before you request
service . . .
If you don’t understand something
Check the Problem Solver on
or need more help, write (include
your phone number):
page 26. It lists causes of minor
Consumer Affairs
operating problems that you can
Hotpoint
correct yourself.
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label on
the front of the range behind the
oven door.
These numbers are
also
on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
2
~PO~ANT
SAFETY
mSTRUCTIONS
Read all
imructiom
before
mi~
thk
appliance.
I
Men
using
el~tricd
appliances,
basic safety precautions should
be followed, including the
following:
●
Use this
appliance only for its
intended use as described in this
manual.
●
Be sure your appliance is
properly
instied
and grounded
by a qualified technician in
accordance with the provided
installation instructions.
s
Don’t
attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
c
Before performing any
service,
DECO~
~
RANGE
PO-
SUPPLY
AT THE HOUSEHOLD
DI-~ON
PNL
BY
REMOWG
THE FUSE
OR
Sm~G
OFF THE
C~CU~
BRE~R.
n
J—M
ranges
can
tip and
kjury
codd
malt. To
prevent
accidenti
tipping of the
range,
attach
it to the
waU
or floor by
instiing
the
AN~-TIP
bracket
supplid.
To
check if the bracket is
instied
and engaged properly, remove the
drawer and inspect the rear
levekg
leg. Make sure it
fits
securely
into the slot in the bracket.
If you pull the range out from the
wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
●
Do
not
l~ve
child~n
alone—
children should not be
lefi
alone
or unattended in an area where
an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
●
Don’t allow anyone to climb,
stind
or hang on the door,
drawer
or range
top
They
ctid
damage the range and even tip
it over, causing severe personal
injury.
● CAU~ON: ITEMS OF
INTE~T
~
CH~DREN
SHOULD
N~
BE
S~RED
IN
CAB~E~
ABOW
A
RANGE OR ON
T~
BACKSPLASH OF A
RANG&CHILDREN
CL~ING
ON
T~
RANGE
~
REACH
~EMS
COULD BE SEWOUSLY
~mD.
●
Never wear loose-fitting or
hanging garments while using
theappbce.
Hamrna
ble
matend
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
● Use only dry pot
holders—
moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let pot
holdem
touch hot heating elements. Do
not use a towel or other
bulky
cloth.
●
Never use your appliance for
warming or heating the room.
● Storage in or on
appliance—
FI
amrnable
materials should not be
stored in an oven or near surface
units.
@
Keep hood and grease filters
clean
to maintain good venting
and to avoid grease fires.
●
Do not let cooking grease
or other flammable materials
accumulate in or near the
range.
●
Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie
sheet or flat tray.
~aming
grease
oukide
a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
● Do not touch heating
elemenh
or interior surface of
oven.
These surfaces may be hot
enough to bum even though they
are dark in color. During and
a~r
use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the
cooktop
and areas facing the
cooktop,
oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
● When cooking pork, follow
the directions exactly and always
cook the meat to an internal
~mperature of at least
170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat,
-
WO~~T
SAFETY
~STRUCTIONS
(continu~)
Oven
●
Stand
away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
● Don’t heat unopened food
containers
in
the oven. Pressure
codd
buildup and the container
could burst, causing an injury.
●
Keep oven vent duct
unobstructed.
●
Keep oven free from grease
bufldup.
●
Place oven shelf in desired
position while oven is cool.
If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
●
Pulling out
sheif
to the
shelf stop is a convenience in
lifting heavy foods.
It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
● When using cooking or
roasting bags in oven,
follow
the manufacturer’s directions.
●
Do not use your oven to dry
newspapers.
If overheated, they
can catch fire.
Self-Cleaning Oven
● Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not
to
rub, damage or move the
gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
c
Clean only
park
listed in this
Use and Care Book.
c
Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface
Cooting
Uni@
●
Use proper pan
size—This
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
.
Never leave surface
unik
unattended at high
hat
settings.
Boilover
causes smoking and
greasy
spillovers
that may catch
on
fire.
Q
Be sure drip pans and vent
duck
are not covered and are
in place.
Their absence during
cooking could damage
range
parts and wiring.
. Don’t use aluminum
foil
to
line drip pans
or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
● Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitible
for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)
s
To minimize burns,
ignition
of flammable materials, and
spillage, the
ilandle
of a
container should be turned
toward the center of the range
without
extending over nearby
surface units.
● Always turn surface unit to
OFF before removing utensil.
●
Keep an eye on foods being
fried at HIGH or
~DI~
~GH
heati.
●
To avoid the
possib~ty
of a burn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and all
coils are
cool
before attempting
to lift or remove the unit.
●
~n’t
immerse or soak
removable surface units. Don’t
put them in a dishwasher. Do.
not
self+lean
the surface
unih
in the oven.
● When flamtig foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●
Foods for frying should be as
dry as possible.
Frost on frozen
fds
or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
●
Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full
of
fat can
cause
spillovers
when food is
add~.
● If a combination of oils or
fats
wifl
be used in frying,
stir
together before heating, or as fats
melt slowly.
●
Always heat
fat
slowly,
and
watch as it heats.
● Use deep fat thermometer
whenever possible
to prevent
overhcathg fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
4
Instilling
Your Range
Your range, like many other
household items, is heavy and
can
settle into soft floor coverings
such as cushioned vinyl or
carpeting.
When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
a sheet of plywood (or similar
material) as follows:
When
the
floor coveting ends at the front of
the range,
the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Wveling
the
Range
Leveling screws are
Iocated
on
each corner of the base of the
range. Remove the bottom drawer
and you can level the range on an
uneven floor with the use of a
nutdriver.
To remove drawer, pull drawer
out
all
the way, tilt up the front
and take it out. To replace
drawer,
insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8” between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket.
Ene~y-Saving~ps
Surface
Cooting
c
Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated
poflion of the
surface unit.
●
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
. Watch foods when bringing them
quic~y
to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
● Use residud heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
●
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
MEDIUM HIGH—quick browning.
MEDIUM—slow frying.
LOW—finish cooking most
quantities, simmer—double boiler
heat, finish cooking, and special
for small quantities.
WARM—to
mainbin
serving
temperature of most foods.
. When boiling water for tea
or coffee, heat only the amount
needed. It is not economical to boil
a container full of water for one
or two cups.
Oven
Cooting
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find that preheating is
necessary, watch the indicator
light, and put food in oven
promptly after the light goes out.
●
Always turn oven OFF before
removing food.
. During baking, avoid frequent
door openings. Keep door open
as short a time as possible if it is
opened.
. Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
●
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
●
Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
5
—
Features of Your Range
Model
RB747GJ
6
Explainec
Feature Index
on page
1 Model
and
Serial
Numbers
2
2 Surface Unit Controls
8
3 Two “ON” Indicator Lights
8
for Surface Units
4 Oven Set Control
13
5 Oven
Temp
Control
13
6 Oven Cycling Light (Glows until oven
13
reaches selected temperature. then goes
off and on during cooking with the oven
units as temperature is maintained.)
7 Automatic Oven Timer,
12
Clock and Minute Timer
8 Plug-In Calrod” Surface Unit
23
(May be removed when cleaning
under unit. )
9 Stay-Up Calrod” Surface Unit
23
(May be raised but not removed
when cleaning under unit. )
10 3-in-1 Surface Unit (Energy saver
8
unit heats area
4:
6“ or 8“ according
to size of cookware. )
11
3-in-1 Surface Unit Control
8
12 Chrome-Plated Trim Rings and
23
Porcelain Drip Pans
13 Oven Vent Duct (Located under
22
right rear surface unit. )
14 Oven Interior Light (Comes on
22
automatically when door is opened. )
15 Oven Light Switch (Use to turn
13
oven light on during cooking when
oven door is closed. )
16
Oven Door Latch
20
17 Oven Door Gasket
20
7
Explained
Feature Index
on page
18 Oven Locked Light (Glows during
20
self-cleaning when oven has reached
cleaning temperature. Oven door
cannot be opened when this light is on. )
19 Oven Cleaning Light (Glows during
20
self-cleaning when all controls are set.
Cycles off and on with the oven
heating units after oven reaches
cleaning temperature. )
20 Broil Unit
I
18
21 Bake Unit (Maybe lifted gently
14
for wiping oven
floor.
)
22 Oven Shelves
13
23
Oven Shelf Supports (Letters A, B,
13
C and D indicate cooking positions
for
shelves as recommended
on
baking, roasting and broiling guides.)
24 Broiler Pan and Rack
18
25 Storage Drawer
22
26
Cooktop
Light Button (Push and hold
13
until
cooktop
light comes on. )
27
Cooktop
Lamp
28 Anti-Tip Bracket
3,5
(See Installation Instructions)
Surface
CooMng
See Surface Cooking Guide on pages 10 and
U.
Surface
CootiW
with
Control must
be
pushed in to set
Infinite Heat
Controh
only from OFF position. When
control is in any position other
Your surface units and controls
than
OFF, it maybe rotated
are designed to give you an infinite
without pushing in.
choice of heat settings for surface
Be sure you turn control to OFF
unit cooking.
when you finish cooking. An
At both OFF and HIGH positions,
indicator light will glow when
there is a slight niche so control
ANY heat on any surface unit is on.
“clicks” at those
~ositions;
“click”
on HIGH marks
~he
highest setting;
Cooting
Guide
the lowest setting is between the
for Using
Hea@
words WARM and OFF. In a quiet
kitchen you may hear slight ‘
HIGH
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
MED
HI
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
MED
How to Set the
Controk
Low
Step 1
Grasp control knob and push in...
Step
2
Turn either clockwise or counter-
clockwise to desired heat setting.
Quick start for cooking;
bring water to boil.
Fast fry, pan broil;
maintain fast boil on
large amount of food.
Saute and brown;
maintain slow boil on
large amount of food.
Cook after starting at HI;
cook with little water in
covered pan.
WARM Steam rice,
cereal; maintain
serving temperature of
most foods.
NOTE:
1. At HIGH, MED HI, never leave
food unattended.
Boilovers
cause
smoking; greasy
spillovers
may
catch
fire.
2. At WARM, LOW, melt
chocolate, butter on small unit.
How to Use the
3-in-1 Unit
This surface unit offers the
convenience of three units in
one. The unit may be used as an
8-inch, 6-inch, or 4-inch unit to
accommodate any size cookware.
Turn size selector switch, next to
surface unit control, to 8“, 6“ or 4’!
Then turn surface unit control to
desired heat setting.
Match unit size selection to size of
the cookware.
LARGE—8-inch unit. Turn switch
to 8“ when using large cookware
that completely covers the unit
(3-quart to 6-quart saucepans or
8-to 10-inch skillets). Then select
desired heat setting.
MEDIUM—6-inch unit. Turn
switch to 6“ when using medium-
sized cookware that does not
completely cover the unit (2- to
2
~-qua~
saucepans or 6- to 7-inch
skillets). Then select desired heat
setting.
SMALLA-inch
unit. Turn switch
to 4“ when using small cookware
about 4 inches in diameter (as a
l-quart saucepan). Then select
desired heat setting.
8
Questions &Answers
Q. May I can foods and preserves
on my surface units?
A. Yes,
but only use cookware
designed for canning purposes. Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your
Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
Q.
Can I cover my drip pans with
foil?
A.
No,
Clean as recommended in
Cleaning Guide.
Q.
Can
I use special cooking
equipment, like an oriental wok,
on any surface
uni~?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware
tilt
when I place it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the “feet”
on your
Calrod”
units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming
offl
A. If you set your Calrod” unit
higher than required for the
cookware material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning
~ps
Canning should be done on
cooktop
only.
In surface cooking of foods other
than canning, the use of
large-
diameter pots (extending more than
l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR
~HER
LARGE DIAMETER
P~S
FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying—cook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm
cooktop surfaces surrounding
heating units.
Observe Following
Pointi
in Canning
1.
Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit.)
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
WGHT
WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
are available from the manufacturer
of your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1)
using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
H~
tap water.
9
Surface Cooking Guide
Cookware
Tips
Use non-stick or coated metal
fitting
lids.
Match the size of the
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans
may cook unevenly if not
combined with other metals.
cookware. Flat ground
firoceram”
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use
glass
saucepans
with heat-spreading trivets
available for that purpose.
saucepan to the size
of the surface
unit. A pan that extends more than
an
inch beyond the edge of the trim
ring traps heat which causes
.’crazing” (fine hairline cracks) on
porcelain,
and
discoloration
ranging from blue to dark gray on
chrome trim rings.
2.
T(J
conserve the most cooking
energy, pans should be
flat
on the
bott~m,-have
straight sides and tight
Directions
and
Setting
to
Start
Cm)king
Setting
tu
Cumplete
C()()kirsg
P()()d
Cereal
Cornmeal,
grits.
(lilt meal
Cm)kware
(’mllmcnts
Covered
Sauceptin
HIGH. In
covcrcd
pan bring
water
to
boil
befi)re
adding
cereal.
HIGH. Stir together
water
or
milk,
cocoa”
ingredients.
Bring just
to
a
boil.
LOW
or
WARM,
then
add
cerc:il
Finish timing according
to
package
dirccti(ms.
s:iuccptin
to
prevent
hoil(wct..
Uncovered
Saucepan
Cucna
MED.
to
cook”
I
or
2
minutes
to
cmnpletely
blend
ing]-cdients
Coffee
E:ggs
C()()ked
in shell
Percolator”
HIGH. At
first
perk, switch
heat
to
LOW.
LOW
to
m:iintain
gentle
hut
steady
perk,
Pcrcolatc
X
(()
10
minutes
Ii)r
8
cups,
Icss
Ii)r
Idwcr
cups.
C(wcred
Saucepan
HIGH.
C(wcr
eggs with
cool”
water.
Cover
pan,
cook”
until steaming.
MED HI. Melt butter,
udd
eggs
and
c(wcr
skillet.
LOW.
C()()k
(rely
3
(()4
minutes
ti)r
sof’t
cooked:”
15
minutes
for
hard
cooked”
Fried
sunny-side-up
Ccwered
Skillet
C(m(inuc
cooking”
at
MED HI
until whites
are
just
SCI.
ahout
3
to
5
more
minutes.
Fried
nvcr
easy
Unc(wered
Skillet
HIGH. Melt butter.
LOW. then
add
eggs.
When
bmtnms ofeggs have
,just
set,
carefully turn
uver
to
cook”
other
side.
Pmiched
Scramhled
or
omelets
Cnvercd
Skillet
HIGH.
In
covered
pan
bring
water
tn
a
boil,
LOW.
Caretully
add
eggs.
Cnuk
uncovered
ahout
5
minutes
at
MED
HI.
Remove
cooked”
eggs
with
slotted
spoon”
or
parrcakc
turner,
Eggs
c(mtinuc
to
SCI
slightly
tit”tcr
cooking.”
l~or
omelet
d(l
not
stir
last
Itw
minutes.
When
set,
Ii)ld
in
half’.
Unc(wered
Skillet
HIGH.
Heat
butter until light
gc)lden
in
color.”
MED.
Add
cgg
mixture.
Cook,
stirring
to
desired
d(mencss.
E.ruits
Covered
Saucepan
HIGH.
In
c(wered
pan
bring
fruit
and
water
to
boil.
LOW. Stir
nccasi(mally
tind
check
for
sticking.
Fresh
Iruit:
LJsc
1/4
to
1/2
cup
water
pcr
pound
()[”
fruit.
Dried
fruit:
Usc
w~tcr
as
pack:igc
directs. Time
dcpcncts
m)
whether
lruit
h:ls
hccn
ptcsoakcd.
If
not,
allow
more
cookinfl”
time.
Meats,
Puultry
Braised:
Pot
roasts
of
hect.
lamb
or
veal;
pork
steaks
and
chops
C(wered
Skillet
HIGH. Melt
fat,
then
add
meat
Switch
to
MED
Hl
to
hrown
meat.
Add water
or
other liquid.
LOW. Simmer until
fi)rk
tender.
Meat
c:m
bc
scas(mcd
and
Ilourcd
bclore
it is browned, if’desired.
Liquid
variati(ms
Ior
tlavol
could
hc
wine,
truit
or
tomato”
,ju
icc
or
mcdt
broth.
Timing:
Steaks
1 tn 2-inches: 1
to
2
hours.
Bccl
Stew:
2
to
3
hours.
Pm
Roast:
2
‘/~
to
4
huurs.
Pan
t“rying
is
hest
ti)r
thin
stetiks
and
chups.
If’
rare
is
desired.
pre-
heat skillet
bcti)rc
adding
meat.
P~l]-lried:
Tender
chops;
thin
steaks
up
to
3/4-inch; minute
steaks:
htimburgers;
franks and
sausage:
!hin
fish
fillets
Uncovered
Skillet
HIGH. Preheat skillet. then
grease lightly,
MED HI
or
MED.
Brown
and
cook”
tu
desired
d(mcncss,
turning
over
as
needed.
10
RIGHT
3.
Deep
Fat
Frying. Do not overfill
kettle
with fat that may
spill
over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
([
>
~
~
NOT
OVER 1“
keep range and hood clean from
accumulated grease.
Directions and Setting
to Start Cooking
Setting to Complete
Cooking
Food
Cookware Comments
Fried Chicken
Covered
Skillet
HIGH. Melt fat. Switch to MED
HI to brown chicken.
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp dry chicken, cover only
after switching to LOW for 10
minutes, Uncover and cook, turning
occasionally 10 to 20 minutes.
Parr fried bacon
Uncovered
Skillet
HIGH. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HIGH. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
over as needed.
A more attention-free method
is to start and cook at MED.
LOW. Cover and cook
until
tender.
Meat may be breaded or
marinated in sauce before frying.
Sauteed: Less tender
thin steaks (chuck,
round,
etc.);
liver;
thick
or
whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Melting chocolate,
butter, marshmallows
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surface unit
Skillet or
Griddle
HIGH. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW. Cook until fork
tender. (Water should
S1OWIY
boil). For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
W~M.
~w
10
to
K
tiUkS
to
melt through. Stir to smooth.
milk or
water.
MED HI. Heat skillet 8 to
10 minutes. Grease lightly.
Cook 2 to 3
tiuti
per side.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pancakes or
French toast
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HIGH. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so
boiling does not stop.
MED HI. Cook uncovered
until tender. For large
amounts, HIGH may be
needed to keep water at
rolling boil throughout
entire cooking time.
Use large enough kettle to
prevent
boilover.
Pasta doubles
in size when cooked.
Pressure Cooking
Pressure
Cooker or
Canner
HIGH. Heat until first jiggle is
heard.
MED HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Cooker should
jiggle 2 to 3 times
per minute.
Puddings, Sauces,
Candies, Frostings
Uncovered
Saucepan
HIGH. Bring just to
boil.
LOW. To finish cooking.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time,
MED. Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of
vegetable.
Vegetables
Fresh
Covered
Saucepan
HIGH. Measure 1/2 to 1 inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HIGH. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HIGH.
In skillet melt fat.
LOW. Cook according to
time on package.
Break up or stir as needed while
cooking,
Frozen
Covered
Saucepan
~rn
over or stir vegetable as
necessary for even browning,
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
Rice and Grits
Uncovered
Skillet
MED. Add vegetable.
Cook until desired
tenderness is reached
Triple in
volume
after cooking.
Time at WARM. Rice: 1 cup rice and
2 cups water-25 minutes. Grits: 1
cup grits and 4 cups
water—
40 minutes.
Covered
Saucepan
HIGH. Bring salted water to a
boil.
WARM. Cover and cook
according to time.
11
Automatic
~mer
and Clock
The automatic timer and clock on
your range are helpful devices that
serve several purposes.
To Set the Clock
Push in the center knob
of the
Minute Timer and turn Knob in
either direction to set the Digital
Clock numerals to the correct time.
(After setting the clock, let the
knob out, and turn the Minute
Timer pointer
to
OFF. )
To Set the Minute Timer
The Minute Timer is the large dial
to the left of the digital clock. Use
it to time
all
your precise cooking
operations. This dial also sets or
changes the digital clock.
TO SET THE MINUTE TIMER,
turn the center knob clockwise,
without pushing in,
until pointer
reaches number of minutes you
wish to time (up to 60).
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you
can TIME BAKE with the oven
starting immediately and turning
off at the Stop Time set or you can
set both Start and Stop
dials
to
automatically start and stop oven at
a later time of day. It takes the
worry out of not being home to
start or stop the oven.
Setting the dials for TIME BAKE
is explained in
detail
on page 14.
Self-Clean Uses
Automatic Timer
The self-cleaning function on your
range uses
the
Automatic Timer to
set the length of time needed to
clean whether you wish to clean
immediately, or delay the cleaning.
By setting the Start and/or Stop
Dials you may choose to begin
immediately or
clean at
low
energy
times during the night. Full
explanations of setting Start and
Stop Dials for self-cleaning are
described on pages 20 and 21.
Questions and Answers
Q. How can I use my Minute
Timer to make my surface
cooking easier?
A.
Your Minute Timer will help
time total cooking which includes
time to boil food and
change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
Q.
Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A. Yes,
if you wish to set the Start
or Stop dials to turn on and off at
set times during
timed
functions.
Q.
Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (Start and Stop
dials) are used with TIME BAKE
and SELF-CLEAN functions.
Q.
Can I change the clock while
I’m Time Cooking in the oven?
A. No.
The clock cannot be changed
during any program that uses the
oven timer. You must either stop
those programs or wait until they
are finished before changing time.
12
Using Your Oven
Before Using Your Oven
1.
Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for
the
Automatic Oven Timer so
you understand its use with the
controls.
2. Check oven interior. Look
at
the shelves. Take
a
practice run at
removing and replacing them properly,
to give sure, sturdy support.
3. Read over information and tips
Oven Interior Shelves
Oven Light
The shelves are designed with
stop-
locks so that when placed
correctly
on the shelf supports, they (a)
will
stop before coming completely
from the oven,
and
(b) will
not tilt
~j
m
when removing food from or
placing food on them.
The light comes on automatically
when the door is opened. Use
TO REMOVE shelves from the
switch to turn light on and off when
oven,
Iifi
up
rear
of shelf,
pull
door is closed.
forward
wi~h
stop-locks
along
top
Switch is located on front of door.
of shelf supports. Be certain that
that follow.
shelf
is
co~i
before touching.
4. Keep this book handy so you
can
Lamp Over Surface Unit
refer to it, especially during the
TO
REPLACE shelves in oven,
first weeks of getting acquainted
insert shelf with stop-locks resting
Lamp may be lighted by pressing
with your range.
on shelf supports. Push shelf toward
the lamp switch button. Be sure to
rear of oven; it will fall into place.
When shelf is in
proper position,
Oven Controls
stoD-locks
on shelf
will
run under
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE, BROIL,
CLEAN and OFF. When you turn
the knob to the desired setting, the
proper heating units are then
sh~lf
support when shelf is pulled
forward.
Shelf Positions
activated for that operation.
The oven has four shelf supports
OVEN
TEMP
maintains the
marked A (bottom), B, C and D
temperature you set, from WARM
(top). Shelf positions for cooking
(150°F.)
to BROIL
(550°F.).
food are suggested on Baking,
The Oven Cycling Light
glows
Roasting and Broiling pages.
until the oven reaches your selected
temperature, then goes
off
and on with
the oven unit(s) during cooking.
PREHEATING the oven. even to
high temperature settings, is speedy
—rarely more than about
10
minutes.
Preheat the oven
only
when necessa~.
Most foods will cook satisfactorily
without preheating. If you find
preheating is necessary, keep an eye
on the indicator light and put
f~d
in
the
oven promptly after light goes out.
13
hold button depressed until light
comes on.
Baking
When cooking
a
food
for
the
first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may “drift” from the factory setting
and
differences in timing between
an old and a new oven of 5 to 10
minutes are not unusual and you
may be inclined to think that the new
oven is not performing correctly,
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
oven it replaced.
How to Bake
Step 1:
Place food in oven, being
certain to leave about
1
inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step
2: Turn OVEN
SET
knob to
BAKE and OVEN TEMP knob to
temperature on recipe or in Baking
Guide.
Step
3: Check food for doneness
at minimum time on recipe. Cook
longer
if necessary. Switch off heat
and remove foods.
How
to
~me
Bake
The automatic oven timer controls
that you set. Examples of Immediate
Start (oven turns on now and you
set it to turn
off automatically) or
Delay Start and Stop (setting the
oven to turn on automatically at a
later time
and
turn off at a preset
stop time) will be described.
How to Set
Immediate
Stirt
NOTE:
Before beginning make
sure the range clock shows the
correct time of day.
Immediate Start is simply setting
oven to start baking now and turning
off
at
a
later
time automatically.
Remember. foods continue cooking
after controls are off.
Step 1:
T()
set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off;
for
example
6:00.
The Start Dial
should be at the same position as
the time of day
on
clock.
Step
2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example
250°F.
The oven will start
immediately
and
will
stop at the
time you have set.
The Problem
Solver
(continued)
How to Set Delay
Stirt
and Stop
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
Step 1:
To set start time, push in knob
on START
dial
and turn pointer
to time you want oven to turn on,
for example 3:30.
Step
2: To set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off,
for example
6:00.
This means your
recipe called for two and one-half
hours of baking time.
NOTE:
Time on Stop Dial must be
later than time shown on range clock
and Start dial.
Step
3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to
250°F.
or recommended
temperature.
Place food
irl
oven, close the door
and automatically the oven will be
turned on and off at the times you
h:,.re
.st
T]lrn
O17ENT
CET
.-
fiEC
PROBLEM
POSSIBLE CAUSE AND REMEDY
I
Baking Guide
1.
Aluminum pans conduct heat
2. Dark or non-shiny finishes,
which cook longer than 30 to 40
quic~y.
For most conventional glass and
Pyroceram”
cookware, minutes. For food with short
baking, light, shiny finishes generally
generally absorb heat, which may cooking times, preheating gives
give best results. They prevent result in dry, crisp crusts. Reduce best appearance and crispness.
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.
oven heat
2-50F.
if lighter crusts are
desired. Preheat cast iron for
baking some foods for rapid
browning when food is added.
3. Preheating the oven is not always
necessary, especially for foods
Food
Bread
Biscuits (%-in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick
Ioafbread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt
cakes
Cupcakes
Fruit cakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
RolIe~
or
sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddines.
Rice
and Custard
Pies
Frozen
Meringue
One crust
Two crust
Pdstry
shell
Miseelianeous
Baked potatoes
Scallo~d
dishes
Souffles
Container
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass
Loaf Pans
Metal or Glass Loaf Pans
Shiny
Oblong
or Muffin Pmrs
Shiny Oblong or Muffin Pmrs
Aluminum Tube
Pdn
Metal Jelly Roll
Pmr
Metal or Ceramic
Pan
Metal or Ceramic Parr
Shiny Metal
Muffin Pans
Metal
or
Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Parr with
satin-finish bottom
Metal or Glass
Loaf Pans
Metal or Glass Pans
Cookie
Sheet
Cookie Sheet
Cookie Sheet
Glass
or
Metal
Pan
Glass Custard Cups or Casserole
(set in pan
of
hot
water)
Glass
Custard
CUDS
or
Casserole
‘
Foil
Pmr
on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass
or
Satin-finish Metal
Set
on
Oven Shelf
Glass or Metal
Pdrr
Glass
Shelf
hsition
B, C
B. A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B. C
B, C
B, C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
Oven
Temperature
400°-475”
350°-4000
400°-450”
350°
400°-4250
375°
350°-3750
375°-4250
375°-425”
350°-3750
325°-3750
375°-4000
325°-3500
325°-350”
350°-3750
275°-3m0
350°-3750
350°-3750
350”
325°-350”
350°-40r30
400°-4250
375°-4000
350°-4000
300°-3500
325”
400°-4250
325”-350°
40fJ0-4250
400°-4250
450°
325°-4000
3~5°.3750
300°-3500
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4
hrs.
20-35
25-30
40-60
25-35
10-20
6-[2
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Comments
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Preheat cast iron pan
for
crisp crust
Decrease about 5 minutes for
muffin
mix,
or bake at
450°F.
for 25 minutes,
then at
350°F.
for
10
to 15
r,linutes.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used,
For thin
rofls,
Shelf B may be used.
Two-piece pan is convenient.
Line pan with waxed paper.
Pdper
liners produce more moist
crusts.
Use
300”F.
and Shelf B for small or
individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase
temp.
25°F,
to
50°F.
for more browning.
Reduce temp.
to
3W°F.
for
large
custard. Cook bread
or rice pudding
witb
custard base 80 to 90 minutes.
Large pies use
400°F.
and increase
lime.
To
quickly brown meringue, use
400°F.
for 8 to 10 minutes.
Custard fillings require lower
temperature, longer
time.
[ncrease
time
for
large
amount
or
size.
15
—
Roasting
Roasting is cooking by dry heat.
Tender meat
or
poultry can be
roasted uncovered in your
oven.
Roasting temperatures, which
should be low
and
steady, keep
spattering to a minimum. When
roasting, it is not necessary to
scar,
baste,
cover
or
add
water
to your meat.
Roasting is really
a
baking
procedure used
li)r
meats.
Thereft)re,
oven controls
are
set
to BAKE. (You
may hear a
SI
ight
click
ing
sound,
indicating the oven is working
properly. ) Roasting is easy; just
follow these steps:
——-.
=—..
-=—=—L——
,(.
‘–
Step 1:
Check weight
of
meat, and
place,
fat
side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan
f{~r
th
is. ) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food
during
cooking. Avoid spilling these
materials on oven liner or door.
Step
2: Place in oven on shelf in
A or B position. No
preheatin&
is
necessary.
Step 4:
Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is
10
to 20 minutes to allow
roast to firm up
and
make it easier
to
carve.
Internal temperature will
rise about 5° to
10°F.;
to compensate
for temperature rise, if desired,
remove roast from oven at 5°
to
10°F.
Questiom & Answers
Q. Is it necessary
to
check
for
doneness with a meat thermometer?
A.
Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at
300°F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q.
Why is my roast crumbling
when I try
to
carve it?
A.
Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
less than
tem~erature on
guide.
to
cut
across the grain of the meat.
.
N~E:
You may wish to use
TIME
BAKE, as described on page 14, to
turn oven on and off automatically,
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
For Frozen Roasts
● Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per
pound for roasts under
5 pounds, more time
for
larger
roasts).
●
Thaw most frozen poultry before
roasting to ensure even doneness,
Some commercial frozen poultry
can
be
cooked successfully without
thawing. Follow directions given
on packer’s label.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A.
It
is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly’?
A. Yes.
Buy a roast
as
even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A.
Sealing the foil will steam the
rncat.
Leaving it unsealed allows the
air to circulate
and
brown the meat.
Step
3: Turn OVEN SET to BAKE
and OVEN
TEMP
to
325°F.
Small
poultry may be cooked at
375°F.
for
best browning.
16
Roasting Guide
Roasting
1.
Position oven shelf at B for
small-size roasts (3 to 7
lbs.
) and
at A for larger roasts.
2.
Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
3.
Remove
fat
and
drippings
as
necessary. Baste
as
desired.
4. Standing time recommended
for
roasts is 10 to 20 minutes to allow
roast
to firm up and make it easier to
carve. Internal temperature
will
rise
about 5° to
10°F.;
to compensate for
just before roasting. Use meat
temperature
rise,
ifdesir~u.
remove
probe for more accurate doneness.
roast from oven
at
5° to
10°F..
less
Control signals when food has than temperature on
guide.
reached set temperature. (Do not
place probe in stuffing. )
5.
Frozen roasts
can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts.
(10
minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
oven
Approximate
Rmssting
Time,
Internal
Ww
Iemperaturc
D(meness
in
Niinutes
per
Pmlsrd
Temperature
‘k.
Meat
3
to 5-11)s.
6
to
8-lhs.
Tender
cuts:
rib, high quality sirloin tip.
325°
R;trc:
24-30
I X-22
1300-
140”
rump
or
top round*
Medium:
30-35
??-25
1500
-
1600
Well
D{me:
35.45
28-33
1700-
185°
Lamb
Leg
or bune-in shoulder*
325”
Rare:
21-25 20-23
130”-
140°
Mcdiunl:
25
30
24-2X
150°- 160°
well
I)O1lC:
30.35 2s-33
1700-1
85”
Veal
shc~ulder,
leg
c~r
luin*
325”
Well
I)(>ne:
35-4s
30-40”
170°-1,s00
Pork loin, rib
ur
shoulder*
325°
Well
[)(]nc:
35-45
3(!.40
170°-
180°
Ham. precooked
325°
T()
W:lrm
10 minutes
per
pound
(any
weight)
1250-1
30°
LIndcr
1()-lhs.
10
to
15-ihs.
Ham,
raw
325°
Well
D(me:
20-30”
17-20
1600
*For boneless rolled
roasts
over 6-inches thick,
add
5 to 10
mirrl]
tcs
per
pt)und
to
times
given
:tbovt..
Poultry
3
t{)
5-lbs.
Over
S-lhs.
Chicken ur Duck
325°
Well
Done:
Chicken pieces
35-40
30-35
1 85°-
190”
3750
Well
Dt)nc:
35-40
185°- 190”
10
to
15-lhs.
()~er
15-lbs.
In thigh:
Turkey
325”
Well
Done: 20-25
15-20
185°-1900
17
Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow these
steps to keep spattering and
smoking to a minimum.
Step 1:
If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving
Iayer
about 1/8” thick.
Step 2:
Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step3:
~sition
shelfon
recommended
shelf position as
su~ested
in Broiling
Guide
onoppositepage.
Most
broiling
is done on-C
posi~o~,
but if your
-
range is connected to 208 volts, you
may wish to use higher position.
I
\~
Step
4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open
~y
itself, yet the
proper temperature is maintained in
the oven.
Step
5: Turn both OVEN SET and
OVEN
TEMP
knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide. )
Step
6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step
7: Turn OVEN SET knob
to OFF. Serve food immediately,
and
leave
pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1.
If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY
~
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q.
When broiling, is it necessary
to always use a rack in the pan?
A. Yes.
Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should
I
salt the meat before
broiling?
A.
No.
Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q.
Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
lor
longest period of time indicated
in the Broiling Guide. Turn food
only once during
broilin&.
Q.
Do I need to grease my broiler
rack to prevent meat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
Broiling Guide
Broiling
1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. For steaks and chops,
slash
fat
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen
Steak
can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1%
times per side.
8. If your range is connected to
208 Volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity and/or
Shelf
First Side
Second Side
E“ood
Thickness Position
Time, Minutes
Time, Minutes
Comments
Bacon
IA-lb.
(about 8
c
3
‘h
3
~
Arrange in single layer.
tbin slices)
Ground Beef
l-lb. (4 patties)
Well Done
Space evenly.
‘/2
to
%
-in. thick
c
7
4-5
Up to 8 patties take
about
same
time
Beef Steaks
Rare
l-inch
tbick
c
7 7
Steaks less than 1 inch cook through
Medium (1 to
l]/z-lbs.
)
c
9 9
before browning. Pan frying is
Well Done
c
13 13
recommended.
Rare
I
]
/z-in. thick
c
10
7-8
Medium
Slash
fat.
(2 to 2
‘A-lbs.
)
c
15
14-16
Well Done
c
25
20-25
Chicken
1
wht)le
A
35
(2 to
2
M-lbs,
),
10-15
Reduce times
about
5 to 10 minutes per
side for cut-up chicken. Brush each side
split lengthwise
with melted butter. Broil with skin
down first and broil with
door closed.
Bakery Products
Bread
(Tt)ast)
or 2
to
4
slices
c
I
%-2
1/2
Space evenly. Place English muffins
Toaster
Pdstries
1
pkg. (2)
cut-side-up and brush witb butter, if
Englisb
Muffins
2 (split)
c
3-4
desired.
~Jhster Tails
2-4
B
13-16
(.6
to
8-Oz.
each)
Do
not Cut througb back of shell. Spread
turn over. open. Brush witb melted butter
before and after half time.
E.ish
l-lb. fillets
‘A
to
c
5
5
Handle and turn very carefully.
l/2-in, thick
Brusb
with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
Ham Slices
l-in. thick
B
8 8
Increase times 5
to
10 minutes per side
(precooked)
for
1
k-inch thick
or
home cured.
Pork
Chops
2 ( fi
inch)
c
10 10
Slasb
Fat.
Well Done 2 (1-in. thick)
B
13
13
about I
lb.
bmb
Chops
Medium
2 (1 inch)
c
8 4-7
Slash fat.
Well Done
about
10 to 12
OZ.
c
10 10
Medium
2
(1’/2
inch)
c
10
4-6
Well Done
about
I
lb.
B
17
12.14
Wieners
and
similar
l-lb.
pkg.
(10)
c
6
1-2
If desired, split sausages in half
precooked sausages.
bratwurst
lengthwise; cut into 5 to 6-inch pieces.
19
Opemting
the Self-Cleaning Oven
Before Setting Oven
Controls, Check These
Things:
Step 1:
Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
Note: Shelves will discolor after
the self-clean cycle. )
Step 2:
Wipe up heavy soil on oven
bottom.
A. Oven Front Frame
B.
Oven.Door
Gasket
C. Openings in Door
D. Oven Light
Step 3:
Clean spatters or spills on oven
front
frame
(A)
and
oven
door
outside gasket (B) with a dampened
cloth. Polish with
a
dry cloth. Do
not clean gasket (B). Do not allow
water to run down through openings
in top of door (C). Never use a
commercial oven cleaner in or
around self-cleaning oven.
Step 4:
Close
oven door
and
make
sllre
oven light (D) is off.
Step
5:
The porcelain-enameled drip pans
that came with your range can be
cleaned automatically in the
self-
cleaning oven. Wipe off
boilovers
that are not stuck on before placing
two pans,
upsjde down,
on each
oven shelf.
Caution:
Chrome trim rings
around the surface units should
never
be
cleaned in the
self-
cleaning oven. Neither should
retlcctor pans of
foil
or shiny
chrome.
How
tO
Set
Oven
for Cleaning
Step 1:
Turn OVEN
SET
and OVEN
TEMP knobs
to
CLEAN.
Controls
will snap into final position when
the CLEAN location is reached.
Step 2:
Slide the LATCH HANDLE to the
right as far as it
will
go.
~~
‘“--\\\\*’
Step3:
Set the automatic oven timer:
. Make sure both the range clock
and the START dial show the correct
time of day. When the START knob
is pushed in and turned, it will “pop”
into place when the time shown on
the range clock is reached.
●
Decide on cleaning hours necessary.
Recommended Cleaning Time:
Moderate Soil—2 hours
(thin spills and light spatter)
Heavy Soil—3 hours
(heavy, greasy spills and spatter)
●
Add these hours to present time
of day, then push in and turn STOP
dial clockwise to this desired stop
time. CLEANING light glows,
showing cleaning is starting.
The LOCKED light will glow,
indicating oven is hot and door
cannot be opened. Oven door and
window get hot during self-cleaning.
DO
N~
TOUCH.
20
Follow These Steps after
Self-Cleaning
After cleaning is complete, the
door will stay locked until the oven
cools and the LOCKED light goes
off. This
takes
about
30
minutes.
Step 1:
When LOCKED light is off, slide
the LATCH HANDLE to the left as
far as it will go and open the door.
Step
2:
Turn OVEN SET knob
to
OFF.
Step 3:
Turn OVEN TEMP knob to WARM.
NOTE:
If you wish to start and
stop cleaning at a later time than
shown on clock, push in and turn
START dial to time you wish to start.
Add the hours needed
for
cleaning
to this “start” time, then push in
and turn STOP dial to this desired
stop time. Oven will automatically
turn on and off at the set times.
Questions and Answers
Q.
Why
won’t my oven clean
immediately even though I set
all the time and clean knobs
correctly?
A. Check to be
sure
your START
dial is set to the same time
~S
the
range
clock,
Also check to be sure
LATCH HANDLE is moved to the
right.
Q.
If my oven
clock
is not working,
can I still self-clean my oven?
A.
No. Your Automatic Oven
Timer uses the range clock to
help
start
and
stop your self-cleaning
cycle.
Q. Can
I
use commercial oven
cleaners on any part of my
self-cleaning
oven’?
A. No cleaners or coatings should
be used around
any
part of this
oven. If you do use them and do not
wipe the oven absolutely clean, the
residue can scar
the
oven surface
and damage metal parts the next
time the oven is automatically
cleaned.
Q.
Can I clean the Woven Gasket
around the oven door?
A. No, this gasket is essential for
a good oven seal, and care must be
taken not to rub, damage or move
this gasket.
Q. After having just used the
oven, the LOCKED light came
on and I could not move the
LATCH HANDLE. Why?
A. After several continuous
high-
temperature bakings or
broilings,
the LOCKED light may come on.
The oven door can’t be latched
for
self-cleaning while the LOCKED
light is on. If this happens, let the
oven cool until the LOCKED light
goes off. Then the
oven
door can
be latched for self-cleaning.
Q. What should
I
do if excessive
smoking occurs during cleaning?
A.
This is caused by excessive soil,
and you should switch the OVEN
SET knob to OFF. Open windows
to rid room of smoke. A11ow the
21
oven to cool for
at least one hour
before
opening the door. Wipe up
the excess soil and reset the clean
cycle.
Q. Is the “crackling” sound
I
hear during cleaning normal?
A. Yes.
This is the metal heating
and cooling during both the
cooking and cleaning functions.
Q. Should there be any odor
during the cleaning?
A. Yes, there maybe a slight odor
during the first few cleanings. Failure
to wipe out excessive soil ‘might
also cause an odor when cleaning.
Q. What causes the hair-like
lines on the enameled surface
of my oven?
A. This is a normal condition
resulting from heating and cooling
during cleaning. They do not affect
how your oven performs.
Q. Why do
I
have ash left in my
oven after cleaning?
A. Some types
of
soil will
leave
a
deposit which is ash. It can be
removed with a damp sponge or
cloth.
Q.
My oven shelves do not slide
easily. What is the matter?
A. After many cleanings, oven
shelves may become so clean they
do not slide easily. If you wish
shelves to
slide
more
easiiy,
dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports.
Q.
Nly
oven shelves have become
gray after the self-clean
cycle.
Is
this normal?
A. Yes.
After the self-clean cycle,
the shelves may lose some luster
and discolor to a deep gray color.
Q.
Can I cook
fwd
on the
cooktop
while the oven is self-cleaning?
A. Yes.
While the oven is
self-
cleaning, you can use the cooktop
just as you normally do.
Care and Cleaning
Proper care and cleaning are
Oven Vent Duct
important so your range-will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for your range to
assure safe and proper maintenance.
Porcelain Enamel
Fin&h
The porcelain enamel finish is
sturdy but breakable if misused,
This finish is acid-resistant.
However.
anv
acid foods
sDi]led
(such as
frui~
juices,
toma~o
or
vine~ar) should not be
Dermitted
To replace cover:
●
Place it into groove of lamp
receptacle. Pull wire bail forward
to center of cover until it snaps into
place. When in place, wire holds
cover firmly. Be certain wire
bail
is
in depression in center of cover.
●
Connect electric power to oven.
Cooktop
Surface Lamp
@ur
range is vented through a duct
WHEN CHANGING A
COOK~P
located
under the right rear Calrod”
LAMP, DO NOT TOUCH THE
unit. Clean the duct often.
METAL AT ENDS OF LAMP.
to
re~ain on the finish:
Your
cooktop
light is easily
LamD
Replacement
replaced with a fluorescent tube
Cleaning Under the Range
The area under the range can be
reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
Removable Oven Door
To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lift door up and away from hinges.
To REPLACE, grasp door at sides.
Line up door with hinges and push
door firmly into place.
.
.
CAUTION: Before replacing
your oven lamp bulb, disconnect
the electric power for your
Wnge
at the main fuse or circuit
breaker panel.
Be sure to let the
lamp
cover and bulb cool
completely before removing or
replacing them.
The oven lamp (bulb) is covered
with a glass removable cover which
is held in place with a bail-shaped
wire. Remove oven door, if desired,
to reach cover easily.
To remove:
. Hold hand under cover so it
doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail
until
it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS
~
REMOVE
COVER.
●
Replace bulb with 40-watt home
appliance bulb.
of the same wattage. Make sure the
power to the range is disconnected
at main fuse or circuit breaker
panel or plug.
To remove:
●
Lift lamp cover.
●
Place fingers on top near each
end of light bulb.
●
Press down and roll top of bulb
gently toward front until it stops.
●
Remove gently from unit making
sure bulb doesn’t hit lamp cover in
removing.
To replace:
● Place fingers on top near each
end of light bulb.
●
Press
bulb
gently into slots and
roll top of bulb gently toward back
until
it stops.
●
Place lamp cover down.
22
Surface Units
Clean the area under the drip
pans often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, plug-in units are
removable and stay-up unit lifts
up and locks in the up position.
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift
or
remove them.
After
I
ifting
the stay-up unit or
renlt)ving
plug-in units, remove
the
trim rings
and
drip pans
under
the
units
and
clean
them according to
directions in the Cleaning Guide on
page
25. Wipe around the edges of
the
surface
unit openings. Clean
the
area
below
the units. Rinse all
wushed
ureas
with
a
damp
cloth
or
sponge.
Plug-In Surface Units
Plug-in units
can
hc
rcmovcd.
,/
Lilt
a
plug-in unit tibout 1“ ahovc
the
trim ring—just enough to grasp
it–-and you
can
pul
I
it out.
Do not lift a plug-in unit more
than
1:’
If you do, it may not lie
flat on the trim ring when
you
plug it back in.
To
replace a plug-in unit:
. First
place
the drip pan, then
the trim ring into the surface unit
cavity found on top of the
cooktop
so the unit receptacle can be seen
through the opening in the pan.
●
Insert the terminals of the plug-in
unit through the opening in the drip
pan and into the receptacle.
●
Guide the surface unit into place
so it fits evenly into the trim ring.
Note: The drip pan must be under
the trim ring.
CAUTION
●
Do not attempt to clean plug-in
surface units in an automatic
dishwasher.
● Do not immerse plug-in surface
units in liquids of any kind.
●
Do
not bend the plug-in surface
unit plug terminals.
● Do not attempt to clean, adjust
or in any way repair the plug-in
receptacle.
The 3-in-1 Stay-Up
Surface Unit
Stay-up unit cannot be removed.
You
can lift the stay-up unit upward
about 6“ and it will lock in the up
position.
To reposition the stay-up unit:
● Replace the drip pan
and
trim
ring into the recess in the
cooktop.
. Put the trim ring in place over
the drip pan. The drip pan must
be
under the trim ring.
● Guide the surface unit into
place
so it fits evenly into the trim ring.
I
Repeated lifting of the plug-in
unit more than 1“ above the trim
ring
can
permanently damage
the receptacle.
23
Care
and
Cleaning
(continued)
Adj@ing
Oven
Thermo~t
Use time given on recipe when
cooking first time. Oven thermostats,
in time, may “drift” from the
factory setting and differences in
timing between an old and
a
new
oven of 5 to 10 minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that
your
foods consistently
brown too little or too much, you
may make a simple adjustment in
the thermostat (Oven
Temp)
knob.
PULL KNOB OFF OF SHAFT,
LOOK AT BACK OF KNOB AND
NOTE CURRENT SETTING,
BEFORE MAKING ANY
ADJUSTMENT.
To increase temperature, turn
toward HI or RAISE; to decrease
turn toward LO or LOWER. Each
notch changes temperature 10
degrees. Temperature can be raised
by 30 degrees or lowered by 30
degrees.
To adjust oven thermostat:
I
1.
Pull off knob. Loosen both
screws on back of knob.
2. Move pointer one notch in
desired direction. Tighten screws.
3. Return knob to range, matching
flat area of knob to shaft.
Recheck oven performance before
making an additional adjustment.
24
Cleani~
Guide
Note:
ht
range/oven
park
cool before touching or handling.
Part
Materials to Use General Directions
Bake Unit and Do not clean the bake unit or broil unit.
Any soil will burn off when the unit is
Broil Unit
heated.
N~E:
The bake unit
is
hinged
and can be lifted gently to clean the oven
floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe
around the unit with warm water.
Broiler Pan and Rack
●
Soap
and Water
Drain fat, cool pan and rack slightly. (Do
not let soiled pan and rack stand in oven to
●
Soap-Filled Scouring Pad
cool. ) Sprinkle on detergent. Fill the pan
with
warm water
and
spread cloth or paper
● Plastic Scouring
Pad towel over the rack. Let pan and rack stand
for a
few
minutes. Wash;
scour if
necessary. Rinse and dry.
O~ION:
The broiler ?an and rack may also be cleaned in
a dishwasher.
Control Knobs:
●
Mild Soap and Water
Pull
off
knobs. Wash gently but do not soak. Dry and return controls to range,
Range Top and Oven
making sure to match flat area on the knob and shaft.
Outside Glass Finish
●
Soap and Water
Wash all glass with
cloth dampened in soapy water. Rinse and polish with
a
dry
cloth. If knobs are removed, do not allow water to run down inside the surface of
glass while cleaning.
Metal, including
c
Soap and Water
Wash, rinse, and then polish with a dry
cloth.
DO
N~
USE steel wool, abrasives,
Chrome Side
~ims
ammonia, acids, or commercial oven cleaners which may damage the finish.
and Trim Strips
Porcelain Enamel
●
Paper Towel
Avoid cleaning powders or harsh abrasives which may scratch the enamel.
Surfac&
● Dry Cloth
If acids
should
spill on the range while it is hot. use a dry paper towel or cloth
●
Soap and Water
to wipe up right away. When the surface has cooled, wash and rinse.
For other spills, such as fat smatterings, etc., wash with soap and
water when cooled
and then rinse.
Polish
with a dry cloth.
Inside Oven
Door*
●
Soap and Water
Clean ONLY the door liner outside the gasket. The door is automatically cleaned
when the oven is in the self-cleaning cycle. If spillover or spattering
should
occur
when cooking, wipe the door with soap and water. DO
N~
rub or damage gasket.
Avoid getting soap and water on the gasket or in the slots on the door.
Oven Gasket*
Avoid getting ANY cleaning materials on the gasket.
Oven Liner
●
Soap and Water
Cool before cleaning. Frequent wiping with
mild
soap and water will prolong the
time between major cleanings. Be sure to rinse thoroughly.
Oven Vent Duct
●
Soap and Water
Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot,
soapy water and dry and replace. (Opening should match opening in drip pan. )
Shelves
●
Soap and Water
Your shelves can be cleaned with
the self-cleaning function in the oven. For heavy
(See Self-Cleaning
soil,
clean by hand using any and
all
mentioned materials. Rinse thoroughly to
Oven Directions)
remove all materials after cleaning.
Calrod@
Surface
Spatters and spills burn away when the coils are heated. At the end of a meal,
Unit Coils
remove
all
utensils from the Calrod” unit and heat the soiled units at HI. Let the soil
burn
off
about a minute and switch the units to OFF. Avoid getting cleaning materials
on the coils. Wipe off any cleaning materials with a damp paper
towel
before
heating
the Calrod” unit.
● DO
NW
handle the unit before completely cooled.
●
DO NOT self-clean plug-in units or immerse them in any kind of liquid.
●
DO NOT wash in dishwasher.
Storage Drawer
●
Soap and Water
Pull
drawer
all
the way open,
tilt
up the front
and
lift out. Wipe with damp cloth or
sponge
and replace. Never use harsh abrasives or scouring pads.
Chrome-Plated
●
Soap and Water
Clean as described below or in the dishwasher. DO NOT CLEAN ON THE
SELF-
Ikim Rings
●
Stiff-Bristled Brush
CLEANING
FUN~ION
as rings will discolor.
●
Soap-Filled Scouring Pad
Wipe all rings after cooking so unnoticed spatter will
not
“burn on” next time you
(Non-metallic)
cook,
To remove “burned-on” spatters use any or
all
cleaning materials mentioned.
Rub
Iighfly
with scouring pad to prevent scratching.
Porcelain Drip Pans
●
Soap and Water
Cool pan slightly. Sprinkle on detergent and wash
or
scour pan with warm water.
●
Soap-Filled Scouring Pad
Rinse
and dry. In addition, pan may also be cleaned in the dishwasher or cleaned in
●
Plastic Scouring Pad
the self-cleaning oven.
*Spi]lage
of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be wiped
UF
lmmed!ately,
with care being taken to not
touch
any hot portion of the oven. When the surface is cool, clean and rinse.
25
m
-
- Questions?
-’
Use This Problem Solver
-
PROBLEM
[
POSSIBLE CAUSE AND REMEDY
OVEN WILL NOT WORK
Plug on range is not completely inserted in the electrical outlet.
The circuit breaker in your house has
been tripped, or a fuse has been blown.
Oven controls not properly set.
Door left in
locked
position after cleaning.
OVEN LIGHT
Light bulb is loose.
DOES
N~
WORK
Bulb is defective. Replace.
Switch operating oven light is broken. Call for service.
FOOD DOES
N~
OVEN SET knob not set at BROIL.
BROIL PROPERLY
OVEN TEMP knob not set at BROIL.
Door not left ajar as recommended.
Improper
shelf
position being used. Check Broiling
Guide.
Necessary preheating was not done.
Food is being cooked on hot pan.
Utensils are not suited for broiling.
Aluminum foil used on the broil pan rack has not been fitted properly and slit
as recommended.
FOOD DOES NOT ROAST
OVEN SET knob not set on BAKE.
OR BAKE PROPERLY
OVEN TEMP knob not set correctly.
Shelf position is incorrect. Check Roasting or Baking Guides.
Oven shelf is not level.
Incorrect cookware or cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during roasting.
CALROD@
SURFACE UNITS Surface units are not plugged in solidly.
NOT
FUN~IONING
PROPERLY
Trim rings and drip pans are not
set securely
in the range top.
Surface unit controls are not properly set.
OVEN WILL
N~
Automatic timer dials not set or not set properly. Clock must be set to time of day
SELF-CLEAN
and the
S~P
dial must be set and
advancd
beyond the time noted on oven
clock.
The
S~P
dial was not advanced for long enough.
Both OVEN SET and OVEN TEMP knobs must be set
at
CLEAN setting.
A thick pile of
spillover
when cleaned leaves a heavy layer of ash in spots
which could have insulated the area from further heat.
Latch not moved to the right.
OVEN DOOR
Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned
WON’T
LA~H
indicates oven is too hot from previous use and door won’t latch. To
cool
oven,
open door wide, then Latch can be moved.
OVEN SET knob must beat CLEAN or OFF before Latch can be
m(~ved.
If you need more help.. call, toll free:
GE Answer Center”
8W.626.2~
consumer information service
26
If You Need Service
To
obtain service, see your warranty
on the back page of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details-including
your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North
Wacker
Drive
Chicago, Illinois 60606
27
—
—
II
YOUR HOTPOINT RANGE
WARRANTY
Save
proof
of
original purchase date such as your sales slip or
cancelled
check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
This warranty is extended to
For one year from date of original
the original purchaser and any
purchase, we will provide, free of
succeeding owner for products
charge, parts and service labor
purchased for ordinary home use
in your home to repair or replace
in the 48 mainland states, Hawaii
any
part of
the
range
that fails
and Washington,
D.C.
In Alaska the
because of a manufacturing defect.
warranty is the same except that it is
LIMITED because
vou
must
Dav
to
ship the product
to~he
service
;hop
or for the service technician’s travel
costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer Care”
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
HOTPOINT FACTORY SERVICE,
GENERAL
ELECTRIC-HOTPOINT
FACTORY SERVICE or HOTPOINT
CUSTOMER CARE
@
SERVICE.
WHAT IS
N~
COVERED
● Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer
CenteP
800.626.2000
consumer information service
● Replacement of house fuses or
resetting of circuit breakers.
. Failure of the product if it is used
for other than its intended purpose
or used commercially.
● Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTOR IS
NOT
RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
● Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.
Some
states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Part No. 164
D1352P157
RB747(
Pub. No. 39.4606
~lm
888
