GE - General Electric RGB532BEWWH Hotpoint 30" User Manual

Aluminum Foil 7, 17, 19–21
Anti-Tip Device 4, 31, 40
Appliance Registration 2
Before You Call for Service 41, 42
Thermostat Adjustment—
Do It Yourself 18
Care and Cleaning 23–29
Clock and Timer 10
Consumer Services 43
Important Phone Numbers 43
Features 8, 9
Installation Instructions 30–40
Flooring Under Range 32
Leveling 39
LP 40
Model and Serial Numbers 2
Oven 14–22
Baking 16, 17
Broiling, Broiling Guide 21, 22
Control Settings 14
Door Removal 27
Light; Bulb Replacement 14, 26
Oven Bottom  25
Oven Vents 15, 29
Roasting, Roasting Guide 19, 20
Shelves 7, 15–19, 27
Power Outage 14
Safety Instructions 2–7
Surface Cooking 11–13
Burners 11–13
Control Settings 12
Cooktop Comparison 11
Cookware Tips 13
Flame Size 13
Lighting Instructions 11, 12
Warranty Back Cover
GE Answer Center
®
800.626.2000
Contents
Use and Care
& Installation 
of Models 
RGB501
RGB508
RGB524
RGB525
RGB526
RGB528
RGB530
RGB532
RGB533
RGB535
RGB628
How to get the best from
Your Range

HELP US HELP YOU…

Read this guide carefully.

It is intended to help you operate and maintain your

new range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more

help, call:

GE Answer Center

800.626.2000

24 hours a day, 7 days a week

Write down the model and serial

numbers.

Depending on your range, you’ll find the model

and serial numbers on a label on the front of the

range, behind the kick panel, storage drawer or

broiler drawer.

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.

If you received a damaged range…

Immediately contact the dealer (or builder) that sold

you the range.

Save time and money.

Before you request service…

Check the Before You Call for Service section in the

back of this guide. It lists causes of minor operating

problems that you can correct yourself.

— Do not store or use gasoline or other

flammable vapors and liquids in the

vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

•Do not try to light any appliance.

•Do not touch any electrical switch; do

not use any phone in your building.

•Immediately call your gas supplier from

a neighbor’s phone. Follow the gas

supplier’s instructions.

•If you cannot reach your gas supplier,

call the fire department.

— Installation and service must be

performed by a qualified installer, service

agency or the gas supplier.

WARNING: If the information in this

guide is not followed exactly, a fire or

explosion may result causing property

damage, personal injury or death.

WARNING

• ALL RANGES

CAN TIP

• INJURY TO PERSONS

COULD RESULT

• INSTALL ANTI-TIP

DEVICES PACKED

WITH RANGE

• SEE INSTALLATION

INSTRUCTIONS

CANADIAN GAS ASSOCIATION

APPROVED

IF YOU NEED SERVICE

To obtain service, see the Consumer Services page in

the back of this guide.

To obtain replacement parts, contact GE/Hotpoint

Service Centers.

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, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Program

20 North Wacker Drive

Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic

Enforcement Act requires the Governor of

California to publish a list of substances known to

the state to cause cancer, birth defects or other

reproductive harm, and requires businesses to

warn customers of potential exposure to such

substances.

Gas appliances can cause minor exposure to

four of these substances, namely benzene,

carbon monoxide, formaldehyde and soot, caused

primarily by the incomplete combustion of natural

gas or LP fuels. Properly adjusted burners,

indicated by a bluish rather than a yellow flame,

will minimize incomplete combustion. Exposure

to these substances can be minimized by venting

with an open window or using a ventilation fan

or hood.

• Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury. If your

model has these features, they must be recycled

according to local, state and federal codes.

When You Get Your Range

• Have the installer show you the location of the

range gas cut-off valve and how to shut it off

if necessary.

• Have your range installed and properly

grounded by a qualified installer, in accordance

with the Installation Instructions. Any adjustment

and service should be performed only by qualified

gas range installers or service technicians.

• Do not attempt to repair or replace any part of

your range unless it is specifically

recommended in this guide. All other servicing

should be referred to a qualified technician.

• Plug your range into a 120-volt grounded

outlet only. Do not remove the round grounding

prong from the plug. If in doubt about the

grounding of the home electrical system, it is your

personal responsibility and obligation to have an

ungrounded outlet replaced with a properly

grounded, three-prong outlet in accordance with

the National Electrical Code. In Canada, the

appliance must be electrically grounded in

accordance with the Canadian Electrical Code.

Do not use an extension cord with this appliance.

• Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot

outage (on standing pilot models) and poor

air circulation.

(continued next page)

Important Safety Instructions

• Be sure all packing materials are removed

from the range before operating it to prevent fire

or smoke damage should the packing material

ignite.

• Be sure your range is correctly adjusted by a

qualified service technician or installer for the

type of gas (natural or LP) that is to be used.

Your range can be converted for use with either

type of gas. See the Installation Instructions.

WARNING: These adjustments must be made

by a qualified service technician in accordance

with the manufacturer’s instructions and all codes

and requirements of the authority having

jurisdiction. Failure to follow these instructions

could result in serious injury or property damage.

The qualified agency performing this work

assumes responsibility for the conversion.

• After prolonged use of a range, high floor

temperatures may result and many floor

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum

that cannot withstand such type of use. Never

install it directly over interior kitchen carpeting.

Using Your Range

WARNING—

All ranges can tip and injury

could result. To prevent accidental

tipping of the range, attach it to the

wall and floor by installing the Anti-

Tip device supplied.

To check if the device is installed and

engaged properly, carefully tip the

range forward. The Anti-Tip device should

engage and prevent the range from tipping over.

If you pull the range out from the wall for any

reason, make sure the device is properly engaged

when you push the range back against the wall.

If it is not, there is a possible risk of the range

tipping over and causing injury if you or a child

stand, sit or lean on an open door.

Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could

result in tipping of the range and injury.

• Do not leave children alone or unattended

where a range is hot or in operation.

They could be seriously burned.

• CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANGE—CHILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not allow anyone to climb, stand or hang

on the door, broiler drawer or cooktop. They

could damage the range and even tip it over,

causing severe personal injury.

• Let the burner grates and other surfaces cool

before touching them or leaving them where

children can reach them.

IMPORTANT SAFETY INSTRUCTIONS

(continued)

• Never wear loose fitting or hanging garments

while using the appliance. Be careful when

reaching for items stored in cabinets over the

cooktop. Flammable material could be ignited if

brought in contact with flame or hot oven surfaces

and may cause severe burns.

• For your safety, never use your appliance for

warming or heating the room.

• Do not use water on grease fires. Never pick up

a flaming pan. Turn the controls off. Smother a

flaming pan on a surface unit by covering the

pan completely with a well-fitting lid, cookie

sheet or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by

using a multi-purpose dry chemical or foam-type

fire extinguisher.

Flame in the oven can be smothered completely

by closing the oven door and turning the oven off

or by using a multi-purpose dry chemical or foam-

type fire extinguisher.

• Do not store flammable materials in an oven, a

range broiler or storage drawer or near a cooktop.

• DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER

FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS OR ANY OTHER

APPLIANCE.

• Do not let cooking grease or other flammable

materials accumulate in or near the range.

• When cooking pork, follow the directions

exactly and always cook the meat to an internal

temperature of at least 170°F. This assures that, in

the remote possibility that trichina may be present

in the meat, it will be killed and the meat will be

safe to eat.

Surface Cooking

• Always use the LITE position (on electric

ignition models) or the HI position (on standing

pilot models) when igniting the top burners and

make sure the burners have ignited.

• Never leave the surface burners unattended at

high flame settings. Boilovers cause smoking

and greasy spillovers that may catch on fire.

• Adjust the top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous.

• Use only dry pot holders—moist or damp pot

holders on hot surfaces may result in burns

from steam.

• Do not let pot holders come near open flames

when lifting cookware. Do not use a towel or

other bulky cloth in place of a pot holder.

• To minimize the possibility of burns, ignition

of flammable materials and spillage, turn

cookware handles toward the side or back of the

range without extending over adjacent burners.

• Always turn the surface burners to off before

removing cookware.

• Carefully watch foods being fried at a high

flame setting.

• Never block the vents (air openings) of the

range. They provide the air inlet and outlet that

are necessary for the range to operate properly

with correct combustion. Air openings are located

at the rear of the cooktop, at the top and bottom of

the oven door, and at the bottom of the range

under the broiler drawer.

• Do not use a wok on models with sealed

burners if the wok has a round metal ring that

is placed over the burner grate to support the

wok. This ring acts as a heat trap, which may

damage the burner grate and burner head.

Also, it may cause the burner to work improperly.

This may cause a carbon monoxide level above

that allowed by current standards, resulting in a

health hazard.

(continued next page)

Important Safety Instructions

• Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble up and over the sides

of the pan.

• Use the least possible amount of fat for

effective shallow or deep fat frying. Filling the

pan too full of fat can cause spillovers when food

is added.

• Always heat fat slowly, and watch as it heats.

• If a combination of oils or fats will be used

in frying, stir together before heating or as fats

melt slowly.

• Use a deep fat thermometer whenever possible

to prevent overheating fat beyond the smoking

point.

• Never try to move a pan of hot fat, especially a

deep fat fryer. Wait until the fat is cool.

• Use proper pan size—avoid pans that are

unstable or easily tipped. Select cookware having

flat bottoms large enough to properly contain food

and avoid boilovers and spillovers and large

enough to cover burner grate. This will both save

cleaning time and prevent hazardous

accumulations of food, since heavy spattering or

spillovers left on range can ignite. Use pans with

handles that can be easily grasped and remain

cool.

• When using glass cookware, make sure it is

designed for top-of-range cooking.

• Keep all plastics away from the top burners.

• Do not leave

plastic items on

the cooktop—

they may melt if left

too close to the vent.

• Do not leave any items on the cooktop.

The hot air from the vent may ignite flammable

items and will increase pressure in closed

containers, which may cause them to burst.

• To avoid the possibility of a burn, always be

certain that the controls for all burners are at

the off position and all grates are cool before

attempting to remove them.

• When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread

the flames.

• If range is located near a window, do not hang

long curtains that could blow over the top burners

and create a fire hazard.

• When a pilot goes out (on standing pilot models),

you will detect a faint odor of gas as your signal

to relight the pilot. When relighting the pilot,

make sure burner controls are in the off position,

and follow instructions in this book to relight.

• If you smell gas, and you have already made sure

pilots are lit (on standing pilot models), turn off the

gas to the range and call a qualified service technician.

Never use an open flame to locate a leak.

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Vent appearance and location vary.

Baking, Broiling and Roasting

• Keep the oven free from grease buildup.

• Do not use the oven for a storage area.

Items stored in the oven can ignite.

• Place the oven shelves in the desired position

while the oven is cool.

• Stand away from the range when opening the

door of a hot oven. The hot air and steam that

escapes can cause burns to hands, face and eyes.

• Pulling out the shelf 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. The lowest

position “R” is not designed to slide.

• Do not heat unopened food containers.

Pressure could build up and the container

could burst, causing an injury.

• Do not use aluminum foil anywhere in the oven

except as described in this guide. Misuse could

result in a fire hazard or damage to the range.

• When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

• Use only glass cookware that is recommended

for use in gas ovens.

• Always remove the broiler pan from range as

soon as you finish broiling. Grease left in the pan

can catch fire if oven is used without removing

the grease from the broiler pan.

• When broiling, if meat is too close to the flame,

the fat may ignite. Trim excess fat to prevent

excessive flare-ups.

• Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

• If you should have a grease fire in the broiler

pan, turn off oven control, and keep broiler

drawer and oven door closed to contain fire until

it burns out.

Cleaning Your Range

• Clean only parts listed in this Use and

Care Guide.

• Keep range clean and free of accumulations

of grease or spillovers, which may ignite.

• Be careful when you clean the cooktop because

the area over the pilot (on standing pilot

models) will be hot.

• For continuous clean models, do not use oven

cleaners on any of the continuous cleaning

surfaces. Continuous cleaning surfaces can be

identified by their rough surface finish.

SAVE THESE

INSTRUCTIONS

Important Safety Instructions

FEATURES OF YOUR RANGE

Features and appearance vary.

Sealed Burners

Your range is equipped with one of the two types of surface burners shown above.

Standard Twin Burners

Burner Cap

Burner Head

Drip Pan

(on some

models)

Drip Pan

(on some

models)

Burner

TIMER

ON/OFF

CLOCK

Features of Your Range

Feature Index (Not all models have all features. Appearance of features varies.) See page

1 Clock and Timer (on some models) 10

2 Oven Vent 6, 15, 29

3 Surface Burners, Drip Pans (on some models) and Grates 4–6, 11,

23–25

4 Surface Burner Control Knobs 5, 12, 13, 26

5 Oven Control Knob 14, 16, 18,

19, 21, 26

6 Oven Shelf Supports 7, 15, 16, 19

Shelf positions for cooking are sugguested

in the Baking and Roasting sections.

7 Broiler Drawer 4, 5, 7,

21, 22, 26

8 Broiler Pan and Grid 7, 19, 21,

22, 26

9 Model and Serial Numbers (located on front frame of range, 2

behind broiler drawer)

10 Lift-Off Oven Door 21, 22, 27

11 Anti-Tip Device (Lower right rear corner on range back. 2, 4, 31, 40

See the Installation Instructions.)

12 Oven Bottom 25, 28

13 Oven Shelves (number of shelves varies) 7, 15–19, 27

14 Oven Interior Light (on some models) 14, 26

15 Oven Light On/Off Switch (on some models) 14

16 Cooktop 25, 28

Air Vents 6, 15, 28

NOTE: All models have standard oven interiors, except for RGB628 and RGB630,

which have a continuous-cleaning oven interior. See the Care and Cleaning section for

instructions.

CLOCK AND TIMER

(on some models)

To Set the Clock

(Appearance may vary)

Follow these directions if your range has the clock

and timer shown above.

You have the choice of having the timer show the

time counting down or the time of day. In either case,

the timer will signal at the end of the timer period to

alert you that the time is up.

NOTE: When you first plug in the range or after a

power failure, the entire Clock/Timer display will

light up.

1. Press the CLOCK pad.

2. Press and hold the UP or DOWN pad and the time

of day will change 10 minutes at a time. To change

the time by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock.

TIMER

ON/OFF

CLOCK

Clock Timer

Follow these directions if your

range has the clock and timer

shown at the left.

To set the clock, push in the knob

and turn it to the right. Let the

knob out when the clock hands

reach the correct time. Continue

turning the knob to OFF.

The Timer has been combined with the range clock.

Use it to time all your precise cooking operations.

You’ll recognize the Timer as the pointer that is

different in color than the clock hands.

Minutes are marked up to 30, and hours are marked

up to 4 on the center of the clock.

To set the Timer, turn the knob to the left—without

pushing in—until the pointer reaches the number of

minutes or hours you want to time.

At the end of the set time, a buzzer sounds

to tell you time is up. Turn the knob—without

pushing in—until the pointer reaches OFF and the

buzzer stops.

OFF

To Set the Timer To Change or Cancel the Timer Setting

1. Press the TIMER ON/OFF pad.

2. Use the UP and DOWN pads to set the timer.

Short taps on the UP or DOWN pad change the

timer’s setting one minute at a time. Pressing and

continuing to hold the UP pad increases the setting

ten minutes at a time.

3. Once you have set your timer, press the TIMER

ON/OFF pad to start timing.

As the timer counts down, a signal will indicate when

one minute is left. After this signal, the display will

count down in seconds. When time runs out, a final

signal will sound. Press the TIMER ON/OFF pad to

stop the signal.

When the timer is counting down, use the UP and

DOWN pad to change the remaining time, or press

the TIMER ON/OFF pad to stop the timer. The timer

cannot be cancelled unless you have fully completed

“set timer” instructions.

To Display the Clock While the Timer

Is Operating

Pressing the CLOCK pad while the timer is operating

will not interfere with the timer’s operation; the

display will change to show the clock, but the timer

will continue to count down and will still signal when

time is up. Press the TIMER ON/OFF pad again to

change the display back to show the timer.

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has gas burners. If you are used

to cooking with induction or other electric surface

units, you will notice some differences when you use

gas burners.

The best types of cookware to use, plus heat-up and

cool-down times, depend upon the type of burner or

surface unit you have.

The following chart will help you to understand the

differences between gas burner cooktops and any

other type of cooktop you may have used in the past.

Type of Cooktop Description How it Works

Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but

gas burners use pans should be well balanced. Gas burners heat the pan right away and change

either LP gas heat settings right away. When you turn the control off, cooking stops right away.

or natural gas.

Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on

(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to

Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is

induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away

under a glass and changes heat settings right away, like a gas cooktop. After turning the control

surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best

tubing containing cooking results, use good quality pans. Electric coils are more forgiving of

electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change

wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to

over a drip pan. continue cooking for a short time after they are turned off.

Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good

disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The

cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan

from the solid disk if you want the cooking to stop.

SURFACE COOKING

Lighting Instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition,

eliminating the need for standing pilot lights with

constantly burning flames.

In case of a power failure, you can light the surface

burners on your range with a match. Hold a lighted

match to the burner, then turn the knob to the LITE

position. Use extreme caution when lighting

burners this way.

Surface burners in use when an electrical power

failure occurs will continue to operate normally.

(continued next page)

The electrode of the spark igniter is exposed.

When one burner is turned to LITE, all the burners

spark. Do not attempt to disassemble or clean

around any burner while another burner is on.

An electric shock may result, which could cause

you to knock over hot cookware.

Clock and Timer Cooktop Comparison Surface Cooking

SURFACE COOKING

(continued)

Lighting Instructions for Standing Pilot Models Surface Burner Controls

The surface burners on

these ranges have standing

pilots that must be lit

initially. To light them:

1. Be sure surface burner

control knobs are in the

OFF position.

2. Remove the grates and lift

the cooktop up (see the Lift-Up Cooktop section).

3. Locate the two pilot ports and light each of them

with a match.

NOTE: If the pilot is too high or low, you can adjust

it. See the Adjust the Surface Burner Pilots If

Necessary section of the Installation Instructions.

4. Lower the cooktop. Your surface burners are now

ready for use.

5. Observe lighted burners. Compare the flames to

pictures in the Installation Instructions. If any flame

is unsatisfactory, call for service.

Knobs that turn the surface burners on and off are

marked as to which burners they control. The two

knobs on the left control the left front and left rear

burners. The two knobs on the right control the right

front and right rear burners.

On ranges with sealed burners:

• The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces or

foods which need to cook over low heat for a

long time. It can be turned down to a very low

simmer setting.

• The right front burner is higher powered than the

others and will bring liquids to a boil quicker

(natural gas installations only).

To Light a Surface Burner

Electric Ignition Models:

Push the control knob in and

turn it to LITE. You will hear

a little ‘‘clicking’’ noise—the

sound of the electric spark

igniting the burner.

Standing Pilot Models:

Push control knob in and turn it to HI position.

The burner should light within a few seconds.

Flame will be almost horizontal and will lift slightly

away from the burner when the burner is first

turned on. A blowing or hissing sound may be

heard for 30 to 60 seconds. This normal sound is due

to improved injection of gas and air into the burner.

Put a pan on the burner before lighting it, or adjust the

flame to match pan size as soon as it lights, and the

blowing or hissing sound will be much less noticeable.

Before Lighting a Burner

• If drip pans are supplied with your range, they should be used at all times.

• Make sure all the grates on the range are in place before using any burner.

After Lighting a Burner

• After the burner ignites, turn the knob to adjust the

flame size.

• Check to be sure the burner you turned on is the one

you want to use.

• Do not operate a burner for an extended period of

time without cookware on the grate. The finish on the

grate may chip without cookware to absorb the heat.

• Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or

other materials on them.

Surface Cooking

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

The flame size on a gas burner should match the

cookware you are using.

FOR SAFE HANDLING OF COOKWARE NEVER

LET THE FLAME EXTEND UP THE SIDES OF

THE COOKWARE.

Any flame larger than the

bottom of the cookware is

wasted and only serves to

heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.

Most foods brown evenly in an aluminum skillet.

Use saucepans with tight-fitting lids when cooking

with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give

satisfactory results.

Enamelware: Under some conditions, the enamel of

some cookware may melt. Follow cookware

manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware—those

for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat

very slowly.

Heatproof Glass Ceramic: Can be used for either

surface or oven cooking. It conducts heat very slowly

and cools very slowly. Check cookware manufacturer’s

directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating

properties and is usually combined with copper,

aluminum or other metals for improved heat

distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

Stove Top Grills

(on models with sealed burners)

Wok This Way

(on models with sealed burners)

Do not use stove top grills

on your sealed gas burners.

If you use the stove top

grill on the sealed gas

burner it will cause

incomplete combustion and

can result in exposure to

carbon monoxide levels

above allowable current

standards. This can be

hazardous to your health.

We recommend that you

use a flat-bottomed wok.

They are available at your

local retail store.

A traditional round bottom wok can be used with Wok

Holder accessory, model JXWK which can be ordered

from your appliance dealer. The Wok Holder fits on

top of the range grate to provide support and proper

air circulation for traditional round bottom woks only.

Do not use flat bottomed woks with the Wok Holder.

Do not use a wok on any

other support ring.

Placing the ring over the

burner grate may cause the

burner to work improperly,

resulting in carbon

monoxide levels above

allowable current standards. This could be dangerous

to your health. Do not try to use such woks without

the ring unless you are using the Wok Holder. You

could be seriously burned if the wok tipped over.

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USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing

and replacing the shelves while the oven is cool. Read the information and

tips on the following pages. Keep this guide handy where you can refer to

it, especially during the first weeks of using your new range.

Oven Control Oven Light (on some models)

Your oven is controlled by an OVEN CONTROL

knob. It will normally take 30-90 seconds before

the flame comes on. After the oven reaches the

selected temperature, the oven burner cycles—off

completely, then on with a full flame—to maintain the

selected temperature.

Use the switch on the control panel to turn the oven

light on and off.

Lighting Instructions for Standing Pilot Models

These ranges have

standing oven pilots that

must be lit initially.

To light the oven pilot:

1. Be sure the OVEN

CONTROL knob is

in the OFF position.

2. Open the broiler door

and remove the

broiler pan and grid.

This will make it

easier for you to

reach inside the

broiler compartment.

3. Find the oven pilot port at the back of the broiler

compartment. The long tube, running from front to

back, is the oven burner. The pilot port is at the

back, about one inch below the burner.

4. Using a long match or match holder, reach in and

light the oven pilot.

• To light the oven burner, turn the OVEN

CONTROL knob to the desired temperature.

The burner should light within 60 seconds.

• Proper flame configuration: While using the oven

burner, visually check the burner flame in the broiler

compartment. If flame does not burn as described in

the Installation section of this guide, adjust the flame

following the directions on those pages.

• Power failure: An electrical power failure will

not affect the standing oven pilot.

Lighting Instructions for Electric Ignition Models

The oven burner and broil burner are lighted by

electric ignition.

To light the burner, turn the OVEN CONTROL

knob to the desired temperature. The burner should

light within 30-90 seconds. After the oven reaches the

selected temperature, the oven burner cycles—off

completely, then on with a full flame—to maintain the

selected temperature.

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO

OPERATE THE ELECTRIC IGNITION OVEN

DURING AN ELECTRICAL POWER FAILURE.

The oven or broiler cannot be lit during a power

failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit until

power is restored.

Using Your Oven

Oven Shelves

The shelves are

designed with stop-

locks so that when

placed correctly on the

shelf supports, they will

stop before coming

completely out of the

oven and will not tilt

when you are removing

food from them or

placing food on them.

When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware

on the shelf, then slide the shelf back into the oven.

This will eliminate reaching into the hot oven.

To remove a shelf

from the oven, pull it

toward you, tilt the front

end upward and pull the

shelf out.

To replace, place the

shelf on the shelf support

with the stop-locks

(curved extension of the

shelf) facing up and toward the rear of the oven.

Tilt up the front and push the shelf toward the back

of the oven until it goes past the bump on the shelf

support. Then lower the front of the shelf and push it

all the way back.

Oven Vents

The oven is vented through duct openings at the rear

of the cooktop. See the Features section. Do not block

these openings when cooking in the oven—it is

important that the flow of hot air from the oven and

fresh air to the oven burners be uninterrupted.

• The vent openings and nearby surfaces may

become hot. Do not touch them.

• Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

• Metal items will become very hot if they are left

on the cooktop and could cause burns.

• Do not leave any items on the cooktop. The hot air

from the vent may ignite flammable items and will

increase pressure in closed containers, which may

cause them to burst.

• Do not leave plastic

items on the cooktop—

they may melt if left

too close to the vent.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may

cause water droplets to form on the door glass. These droplets are harmless

and will evaporate as the oven continues to heat up.

Shelf Positions

The oven has five shelf supports for baking and

roasting identified in this illustration as A (bottom),

B, C, D and E (top). It also has a special low shelf

position (R) for roasting extra large items, such as a

large turkey—the shelf is not designed to slide out at

this position. Shelf positions for cooking are suggested

in the Baking and Roasting sections.

Vent appearance and location vary.

Bump

BAKING

Your oven temperature is controlled very accurately

using an oven control system. It is recommended that

you operate the oven for a number of weeks to

become familiar with your new oven’s performance.

If you think an adjustment is necessary, see the Adjust

the Oven Thermostat section. It gives easy

Do It

Yourself instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL

knob to desired temperature.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and

then remove food.

Oven Shelves

Arrange the oven

shelf or shelves in

the desired

locations while

the oven is cool.

The correct shelf

position depends

on the kind of

food and the

browning desired.

As a general rule,

place most foods in the middle of the oven, on

either shelf position B or C. See the chart for

suggested shelf positions.

Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

Preheating Pan Placement

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified

temperature before putting the food in the oven.

To preheat, set the oven at the correct temperature—

selecting a higher temperature does not shorten

preheat time.

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat

from escaping.

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as

much as possible rather than being placed to the front

or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 1– to 1

⁄

–inch space between pans as

well as from the back of the oven, the door and the

sides. If you need to use two shelves, stagger the pans

so one is not directly above the other.

Baking

Baking Guides

When using prepared baking mixes, follow package recipe or

instructions for best baking results.

Cookies Aluminum Foil

When baking cookies,

flat cookie sheets

(without sides)

produce better-looking

cookies. Cookies

baked in a jelly roll

pan (short sides all

around) may have

darker edges and pale

or light browning may occur.

Do not use a cookie sheet so large that it touches

the walls or the door of the oven.

For best results, use only one cookie sheet in the oven

at a time.

Never entirely cover

a shelf with aluminum

foil. This will disturb

the heat circulation and

result in poor baking. A

smaller sheet of foil

may be used to catch a

spillover by placing it

on a lower shelf several

inches below the food.

Pies Cakes

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Frozen pies in foil

pans should be placed on an aluminum cookie sheet

for baking since the shiny foil pan reflects heat away

from the pie crust; the cookie sheet helps retain it.

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products.

A cake baked in a pan larger than the recipe

recommends will usually be crisper, thinner and drier

than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may

overflow. Check the recipe to make sure the pan size

used is the one recommended.

Baking Pans Don’t Peek

Use the proper baking pan. The type of finish on

the pan determines the amount of browning that

will occur.

• Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and

cookies require this type of pan.

• Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to

be reduced by 25°F.

Set the timer for the estimated cooking time and do

not open the door to look at your food. Most recipes

provide minimum and maximum baking times such

as “bake 30-40 minutes.”

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during

cooking allows heat to escape and makes baking times

longer. Your baking results may also be affected.

ADJUST THE OVEN THERMOSTAT—

DO IT YOURSELF!

You may feel that your new oven cooks differently

than the one it replaced. We recommend that you

use your new oven for a few weeks to become more

familiar with it, following the times given in your

recipes as a guide.

If you think your new oven is too hot or too cold,

you can adjust the thermostat yourself. If you think

it is too hot, adjust the thermostat to make it cooler.

If you think it is too cool, adjust the thermostat to

make it hotter.

We do not recommend the use of inexpensive

thermometers, such as those found in grocery stores,

to check the temperature setting of your new oven.

These thermometers may vary 20–40 degrees.

To Adjust the Thermostat:

(appearance may vary)

Pull the OVEN CONTROL knob off the range and

look at the back side.

To make adjustment, loosen (approximately one turn),

but do not completely remove, the two screws on the

back of the knob. With the back of the knob facing

you, hold the outer edge of the knob with one hand

and turn the front of the knob with the other hand.

To raise the oven temperature, move the top screw

toward the right. You’ll hear a click for each notch

you move the knob. To lower the temperature, move

the top screw toward the left. Each click will change

the oven temperature approximately 10°F. (Range is

plus or minus 60°F. from the arrow.)

We suggest that you make the adjustment one click

from the original setting and check oven performance

before making any additional adjustments.

After the adjustment is made, retighten screws so they

are snug, but be careful not to overtighten. Re-install

knob on range and check performance.

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.

The oven has a special

low shelf (R) position

just above the oven

bottom. Use it when

extra cooking space is

needed, for example,

when roasting a large

turkey. The shelf is not

designed to slide out at

this position.

Roasting is really a baking procedure used for meats.

Therefore the oven controls are set for Baking.

(You may hear a slight clicking sound indicating the

oven is working properly.)

Most meats continue to cook slightly while standing

after being removed from the oven. Recommended

standing time for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to

carve. Internal temperature will rise about 5° to 10°F.

If you wish to compensate for temperature rise,

remove the roast from the oven when its internal

temperature is 5° to 10°F. less than temperature

shown in the Roasting Guide.

Remember that food will continue to cook in the hot

oven and therefore should be removed when the

desired internal temperature has been reached.

1. Position oven shelf

at (B) position for

small size roast

(3 to 5 lbs.) and at

(R) position for

larger roasts.

2. Check the weight of the roast. Place the meat

fat-side-up or the poultry breast-side-up on the

roasting grid in a shallow pan. The melting fat will

baste the meat. Select a pan as close to the size of

meat as possible. (Broiler pan with grid is a good

pan for this.)

3. Turn the OVEN CONTROL knob to the desired

temperature. See the Roasting Guide for

temperatures and approximate cooking times.

4. When Roasting is finished, turn the OVEN

CONTROL knob to OFF and then remove the food

from the oven.

Use of Aluminum Foil Dual Shelf Cooking

You can use aluminum foil to line the broiler pan.

This makes clean-up easier when using the pan for

marinating, cooking with fruits, cooking heavily

cured meats or basting food during cooking. Press

the foil tightly around the inside of the pan.

This allows more than one food to be cooked at the

same time. For example: While roasting a 20-lb.

turkey on shelf position R, a second shelf (if so

equipped) may be added on position D so that

scalloped potatoes can be cooked at the same time.

Calculate the total cooking time to enable both dishes

to complete cooking at the same time. Allow 15-20

minutes of additional cooking time for the potatoes.

(continued next page)

Adjust the Oven Thermostat Roasting

ROASTING

(continued)

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. For

roasts over 8 lbs., 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 to

cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook

a roast or poultry?

A. It is not necessary to preheat your oven.

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 meat. Leaving

it unsealed allows the air to circulate and brown

the meat.

Questions and Answers

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 15 to 25 minutes per pound

additional time (15 minutes per pound for roasts under

5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked

successfully without thawing. Follow directions

given on package label.

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per Pound Temperature °F.

Meat 3 to 5 lbs. 6 to 8 lbs.

Tender cuts; rib, high quality 325° Rare: 24–35 18–25 140°–150°†

sirloin tip, rump or top round* Medium: 35–39 25–31 150°–160°

Well Done: 39–45 31–33 170°–185°

Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†

Medium: 25–30 24–28 150°–160°

Well Done: 30–35 28–33 170°–185°

Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°

Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°

Ham, precooked 325° To Warm: 18–23 minutes per pound (any weight) 115°–125°

Poultry 3 to 5 lbs. Over 5 lbs.

Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°

Chicken pieces 350° Well Done: 35–40 185°–190°

10 to 15 lbs. Over 15 lbs. In thigh:

Turkey 325° Well Done: 16–22 12–19 185°–190°

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

BROILING

Broiling is cooking food by direct heat from above the

food. Most fish and tender cuts of meat can be broiled.

Follow these directions to keep spattering and smoking

to a minimum.

Your range has a compartment below the oven for

broiling. A specially designed broiler pan and grid

allow dripping fat to drain away from the food and

keeps it away from the high heat of the gas flame.

Both the oven and broiler compartment doors

should be closed during broiling.

Turn most foods once during cooking (the exception

is thin fillets of fish; oil one side, place that side down

on broiler grid and cook without turning until done).

Time foods for about one-half the total cooking time,

turn food, then continue to cook to preferred doneness.

Roasting Broiling

1. You can change the distance of the food from the

heat source by positioning the broiler pan and grid

on one of three shelf positions in the broiler

compartment—A (bottom of broiler compartment),

B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and

can produce poor results.

3. If meat has fat or gristle around the edge, cut

vertical slashes through it about 2 inches apart;

do not cut into the meat. We recommend that you

trim fat to prevent excessive smoking, leaving a

layer about 1/8 inch thick.

4. Arrange the food on the grid and position the

broiler pan on the appropriate shelf in the oven or

broiling compartment. Placing food closer to the

flame increases exterior browning of the food, but

also increases spattering and the possibility of fats

and meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. Turn OVEN CONTROL knob to OFF. Remove the

broiler pan from the broiler compartment and serve

food immediately. Leave the pan outside the range

to cool.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and

broiler grid. However, you must mold the foil tightly

to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do

not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid 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

grid 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 the

meat with tongs; piercing the 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. Check to see if you are using the recommended

shelf position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the food only

once during broiling.

BROILING GUIDE

The oven and broiler compartment doors must be

closed during broiling.

• Always use the broiler pan and grid that comes with

your range. It is designed to minimize smoking and

spattering by trapping the juices in the shielded lower

part of the pan.

• For steaks and chops, slash the fat evenly around the

outside edges of the meat. To slash, cut crosswise

through the outer fat surface just to the edge of the

meat. Use tongs to turn the meat over to prevent

piercing the meat and losing juices.

• If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce last 5 to 10 minutes only.

• When arranging the food on the pan, do not let fatty

edges hang over the sides because dripping fat could

soil the oven.

• The broiler compartment does not need to be

preheated. However, for very thin foods, or to

increase browning, preheat if desired.

• Frozen steaks can be broiled by positioning the shelf

at the next lowest shelf position and increasing the

cooking time given in this guide 1

⁄

times per side.

Quantity and/or Shelf 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments

Bacon 1/2 lb. B 4 3 Arrange in single layer.

(about 8 thin slices)

Ground Beef 1 lb. (4 patties) B 10–11 4–5 Space evenly. Up to 8 patties take

Well Done 1/2 to 3/4 inch thick about same time.

Beef Steaks

Rare 1 inch thick C 9 7 Steaks less than 1 inch thick will

Medium (1 to 1

⁄

lbs.) C 12 5–6 cook through before browning.

Well Done B 13 8–9

Rare 1

⁄

inches thick C 10 6–7 Slash fat.

Medium (2 to 2

⁄

lbs.) C 12–15 10–12

Well Done B 25 16–18

Chicken 1 whole A 30–35 15 Brush each side with melted butter.

(2 to 2

⁄

lbs.), Broil with skin-side-down first.

split lengthwise

Bone-in

4 bone-in breasts A 25–30 10–15

Bakery Products

Bread (Toast) or 2 to 4 slices C 2–3 1/2–1 Space evenly. Place English muffins

Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,

English Muffins 2 split C 3–5 if desired.

Lobster Tails 2 to 4 A 13–16 Do not Cut through back of shell, spread

(6 to 8 oz. each) turn over. open. Brush with melted butter

before broiling and after half of

broiling time.

Fish 1 lb. fillets C 5 5 Handle and turn very carefully. Brush

1/4 to 1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler to

increase browning.

Ham Slices

1 inch thick B 8 8

Precooked 1/2 inch thick B 6 6

Pork Chops 2 (1/2 inch) B 10 4–5 Slash fat.

Well Done 2 (1 inch thick), B 13 9–12

about 1 lb.

Lamb Chops

Medium 2 (1 inch) B 8 4–7 Slash fat.

Well Done about 10 to 12 oz. B 10 10

Medium 2 (1

⁄

inches), B 10 4–6

Well Done about 1 lb. B 17 12–14

Wieners, 1 lb. pkg. (10) C 6 1–2 If desired, split sausages in half

similar precooked lengthwise; cut into 5- to 6-inch pieces.

sausages, bratwurst

CARE AND CLEANING

Proper care and cleaning are important so your range

will give you efficient and satisfactory service. Follow

these directions carefully in caring for it to help assure

safe and proper maintenance.

BE SURE ELECTRICAL POWER IS

DISCONNECTED BEFORE CLEANING ANY

PART OF YOUR RANGE.

Broiling Care and Cleaning

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

Turn all controls OFF before removing the

burner parts and drip pans (if so equipped).

The burner grates, caps, burner heads and drip

pans (if so equipped) can be lifted off, making them

easy to clean.

For proper ignition, make sure the small hole in

the section that fits over the electrode is kept open. A

sewing needle or wire twist-tie works well to unclog it.

The slits in the burner heads of your range

must be kept clean at all times for an even,

unhampered flame.

You should clean the surface burners routinely,

especially after bad spillovers, which could clog

these openings.

To remove burned-on food, soak the burner heads in a

solution of mild liquid detergent and hot water for 20-

30 minutes. For more stubborn stains, use a toothbrush.

Before putting the burner head back, shake out

excess water and then dry it thoroughly by setting

it in a warm oven for 30 minutes.

Replace the burner caps. Make sure that caps are

replaced on the correct size burner. There is one

small, 2 medium and one large cap.

NOTE: On some models the caps are all the same

size and can be used in any of the 4 needed locations.

The electrode of

the spark igniter is

exposed when the

burner head is

removed. When one

burner is turned to LITE, all the burners spark.

Do not attempt to disassemble or clean around

any burner while another burner is on. An electric

shock may result, which could cause you to knock

over hot cookware.

Grate

Burner cap

Burner head

Drip pan

(on some models)

Electrode

Sealed Burner Assemblies

(on some models)

Burner Heads

(on sealed burners only)

Electrode

Burner Caps

(on sealed burners only)

Lift off when cool. Wash burner caps

in hot, soapy water and rinse with

clean water. You may scour with a

plastic scouring pad to remove

burned-on food particles.

Dry them in a warm oven or with a

cloth—don’t reassemble them wet.

Replace the burner caps.

Make sure that caps are replaced on

the correct size burner. There is one

small, 2 medium and one large cap.

NOTE: On some models the caps

are all the same size and can be

used in any of the 4 needed

locations.

Front of Range

(continued next page)

small

large

medium

small

large

CARE AND CLEANING

(continued)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

Drip Pans (on some models)

Remove the grates and lift out the drip pans.

Drip pans can be cleaned in a dishwasher or by hand.

To get rid of burned-on food, place them in a

covered container (or plastic bag) with 1/4 cup

ammonia to loosen the soil. Then scrub with a

soap-filled scouring pad if necessary.

When replacing the drip pans, make sure they are in

the correct position.

CAUTION: Do not clean the drip pans in a self-

cleaning oven.

Standard Twin Burners

(on some models)

On models with standard twin burners, the cooktop

lifts up for easy access.

Turn all controls OFF before removing burner

parts and drip pans (if so equipped).

The burner grates and drip pans (if so equipped)

can be lifted off, making them easy to clean.

The holes in the surface

burners of your range

must be kept clean at all

times for proper ignition

and an even,

unhampered flame.

You should clean the surface burners routinely,

especially after bad spillovers, which could clog

these holes. Wipe off surface burners. If heavy

spillover occurs, remove the surface burners from

range. Burners lift out for cleaning. Lift up the

cooktop and then lift out the surface burners.

To remove burned-on food, soak the surface burner

in a solution of mild liquid detergent and hot water.

Soak the surface burner for 20 to 30 minutes. For

more stubborn stains, use a cleanser like Soft Scrub

brand or Bon Ami

brand. Rinse well to remove any

traces of the cleanser that might clog the surface

burner openings. Do not use steel wool because it

will clog the surface burner openings and scratch the

surface burners. If the holes become clogged, clean

them with a sewing needle or twist-tie.

Before putting the surface burner back, shake out

excess water and then dry it thoroughly by setting it in

a warm oven for 30 minutes. Then place it back in the

range, making sure it is properly seated and level.

Check the flame pattern of each burner. If the flames

are “jumpy” (not steady), clean the holes again with a

sewing needle or twist-tie.

Grate

Drip pan

(on some models)

Surface burner

Clean these

holes

thoroughly

on each

burner.

Care and Cleaning

Burner Grates

Lift out when cool.

Grates should be washed

regularly and, of course,

after spillovers. Wash

them in hot, soapy water and rinse with clean water.

After cleaning, dry them thoroughly by putting them in

a warm oven for a few minutes. Don’t put the grates

back on the range while they are wet. When replacing

the grates, be sure they’re positioned securely over

the burners.

To prevent rusting on cast iron grates, apply a light

coating of cooking oil on the bottom of the grates.

To get rid of burned-on food, place the grates

in a covered container (or plastic bag) with 1/4 cup

ammonia to loosen the soil. Let sit overnight

(or approximately 12 hours), then scrub with a

soap-filled scouring pad if necessary. Rinse grates

thoroughly and dry completely before replacing

them on the range top.

Although they’re durable, the grates will gradually

lose their shine, regardless of the best care you can

give them. This is due to their continual exposure to

high temperatures. You will notice this sooner with

lighter color grates.

Do not operate a burner for an extended period of

time without cookware on the grate.

The finish on

the grate may chip without cookware to absorb the heat.

CAUTION: Do not clean the grates in a dishwasher or

in a self-cleaning oven.

To avoid damaging the porcelain enamel surface

of the cooktop and to prevent it from becoming

dull, clean up spills right away. Foods with a lot of

acid (tomatoes, sauerkraut, fruit juices, etc.) or foods

with high sugar content could cause a dull spot if

allowed to set.

When the surface has cooled, wash and rinse. For

other spills such as fat spatterings, etc., wash with

soap and water once the surface has cooled. Then

rinse and polish with a dry cloth.

Be careful when you clean the cooktop because

the area over the pilot will be hot (on models with

standing pilots).

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom

from excessive spillovers by placing a cookie sheet

on the shelf below the shelf you are cooking on. You

can use aluminum foil if you do not cover the whole

shelf. This is particularly important when baking a

fruit pie or other foods with a high acid content. Hot

fruit fillings or other foods that are highly acidic

(such as milk, tomatoes or sauerkraut, and sauces with

vinegar or lemon juice) may cause pitting and damage

to the porcelain enamel surface and should be wiped

up immediately.

If a spillover does occur on the oven bottom,

allow the oven to cool first. Remove the oven bottom

for easier clean-up and to prevent damage to the

continuous cleaning oven coating (on some models).

Frequent wipings with mild soap and water

(particularly after cooking meat) will prolong the time

between major cleanings. Rinse thoroughly. Soap left

on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap-

filled scouring pad. A commercial oven cleaner may

also be used, following the package directions.

(continued next page)

Do not store flammable materials in an oven or

near the cooktop. Do not store or use combustible

materials, gasoline or other flammable vapors and

liquids in the vicinity of this or any other appliance.

Cooktop Surface Oven Bottom

CARE AND CLEANING

(continued)

Oven Light Bulb (on some models)

The light bulb is located in the upper left corner

of the oven. Before replacing your oven light bulb,

disconnect the electrical power to the range at the

main fuse or circuit breaker panel or unplug the

range from the electrical outlet. Let the bulb cool

completely before removing it. Replace the bulb with

a 40 watt appliance bulb only. Do not touch a hot bulb

with a damp cloth as the bulb will break.

Control Panel and Knobs

It’s a good idea to wipe the control panel after each

use of the oven. Clean with mild soap and water or

vinegar and water, rinse with clean water and polish

dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners,

plastic scouring pads or oven cleaners on the control

panel—they will damage the finish. A 50/50 solution

of vinegar and hot water works well.

The control knobs may

be removed for easier

cleaning. To remove

knob, pull it straight

off the stem.

Wash the knobs in soap

and water or a vinegar

and hot water solution

but do not soak.

Metal parts can be cleaned with soap and water.

Do not use steel wool, abrasives, ammonia, acids

or commercial oven cleaners. Dry with a soft cloth.

Removable Broiler Drawer (on some models)

To remove:

1. When the broiler is cool, remove the grid and pan.

2. Pull the broiler drawer out until it stops, then push

it back in about one inch.

3. Grasp the handle, lift and pull broiler drawer out.

Clean the broiler drawer with hot soapy water.

To replace:

Hold the broiler drawer in the raised position as you

slide it partway into the range. Then lower the drawer

and push it completely closed.

Broiler Pan and Grid

After broiling, remove the broiler pan. Remove the

grid from the pan. Carefully pour out grease from the

pan into a proper container. Wash and rinse the broiler

pan and grid in hot water with a soap-filled or plastic

scouring pad.

If food has burned on, sprinkle the rack with detergent

while hot and cover with wet paper towels or a

dishcloth. Soaking the pan will remove burned-on foods.

Both the broiler pan

and grid can also be

cleaned in a dishwasher.

Do not store a soiled

broiler pan and grid

anywhere in the range.

CAUTION: Do not clean

the broiler pan or grid in a

self-cleaning oven.

Pan

Grid

Care and Cleaning

The oven door is removable but it is heavy. You may

need help removing and replacing the door.

To remove the door,

open it a few inches to

the special stop

position that will hold

the door open. Grasp

firmly on each side

and lift the door

straight up and off

the hinges.

NOTE: Be careful

not to place hands

between the hinge

and the oven door

frame as the hinge

could snap back and

pinch fingers.

To replace the door, make sure the hinges are in the

special stop position. Position the slots in the bottom

of the door squarely over the hinges. Then lower the

door slowly and evenly over both hinges at the same

time. If hinges snap back against the oven frame, pull

them back out.

TO CLEAN THE DOOR:

(Do not immerse door in water.)

Inside of door:

• Allow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especially after

cooking meat). This will prolong the time between

major cleanings. Rinse thoroughly.

NOTE: Soap left on the oven door causes

additional stains when the oven is reheated.

• For heavy soil, choose an oven cleaner and follow

label instructions. Rinse well.

Outside of door:

• Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well.

You may also use a glass cleaner to clean the glass

on the outside of the door.

• Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause

discoloration and should be wiped up immediately.

When surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Lift-Off Oven Door

With proper care, the porcelain enamel interior will

retain its attractive finish for many years.

Soap and water will normally do the job. Heavy

spattering or spillovers may require cleaning with a

mild abrasive cleanser. Soapy, wet pads may also be

used. Do not allow food spills with a high sugar or

acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause dull spots even after cleaning.

Household ammonia may make the cleaning job

easier. Place 1/2 cup ammonia in a shallow glass pan

and leave in a cold oven overnight. The ammonia

fumes will help loosen the burned-on grease and food.

When necessary, you may use a commercial oven

cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

• Be careful where the oven cleaner is sprayed.

• Do not spray oven cleaner on the electrical controls

and switches (on some models) because it could

cause a short circuit and result in sparking or fire.

• Do not allow a film from the cleaner to remain on

the temperature sensing bulb—it could cause the

oven to heat improperly. (The bulb is located at the

rear of the oven.) Carefully wipe the bulb clean after

each oven cleaning, being careful not to move the

bulb as a change in its position could affect how the

oven bakes.

• Do not spray any oven cleaner on the outside oven

door, handles or any exterior surface of the oven,

cabinet or painted surfaces. The cleaner can damage

these surfaces.

(continued next page)

Porcelain Oven Interior

CARE AND CLEANING

(continued)

Special Care of Continuous-Cleaning Oven Interior (on some models)

The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a

special

coating that cannot be cleaned in the usual manner with

soap, detergents, steel wool pads, commercial oven

cleaners, coarse abrasive pads or coarse brushes. Use of

such cleansers and/or the use of oven sprays will cause

permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the

touch. If magnified, the surface would appear as peaks,

valleys and sub-surface ‘‘tunnels.’’ This rough finish

tends to prevent grease spatters from forming little

beads or droplets that run down the side walls of a

hard-surface oven liner, leaving unsightly streaks that

require hand cleaning. Instead, when spatter hits the

porous finish, it is dispersed and partially absorbed.

This spreading action increases the exposure of oven

soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely and at some time

after extended usage, stains may appear that cannot

be removed.

The special coating works best on small amounts

of spatter. It does not work well with larger spills,

especially sugars, egg or dairy mixtures. The oven

bottom does not have the continuous cleaning oven

coating and can be removed and cleaned with a

commercial oven cleaner.

This special coating is not used on the oven

shelves, oven bottom or the inside of the oven

door. Remove these to clean with a commercial

oven cleaner to prevent damaging the Continuous-

Cleaning Oven coating.

Make sure the oven bottom is in place before

you turn the oven on for any reason.

Use care in removing and replacing the oven

bottom and shelves and in placing and removing

dishes and food to avoid scratching, rubbing or

otherwise damaging the porous finish on the oven walls.

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We recommend

rubber gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility may be reduced by operating the oven

at 400°F. Close the door and turn the OVEN

CONTROL knob to 400°F. Time for at least four

hours. Repeated cycles may be necessary before

improvement in appearance is apparent.

Remember: During the operation of the oven, the

door and other range surfaces will get hot enough to

cause burns. Do not touch. Let the range cool before

replacing the oven shelves.

4. If a spillover or heavy soiling occurs on the porous

surface, as soon as the oven has cooled, remove as

much of the soil as possible using a small amount of

water and a stiff-bristle nylon brush. Use water

sparingly and change it frequently, keeping it as

clean as possible, and be sure to blot it up with paper

towels, cloths or sponges. Do not rub or scrub with

paper towels, cloths or sponges, since they will leave

unsightly lint on the oven finish. If water leaves a

white ring on the finish as it dries, apply water again

and blot it with a clean sponge, starting at the edge

of the ring and working toward the center.

The oven bottom has a porcelain enamel finish.

The oven bottom comes out for cleaning away from the

Continuous-Cleaning Oven.

The inside of the oven door has a porcelain enamel

finish. The oven door lifts off for cleaning away from

the Continuous-Cleaning Oven. For instructions on

how to clean the inside of the oven door refer to the

Lift-Off Oven Door section.

Do not use soap, detergent, steel wool pads,

commercial oven cleaner, silicone oven sprays,

coarse pads or coarse brushes on the porous

surface. These products will spot, clog and damage

the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or

spatula—

they could permanently damage the

finish.

Care and Cleaning

Oven Shelves

Clean the shelves with an abrasive cleanser or

steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

Lift-up Cooktop (on models with standard twin burners)

Clean the area under the cooktop often. Built-up soil,

especially grease, may catch on fire.

To make cleaning easier, the cooktop may be lifted up.

To raise the cooktop:

1. Be sure burners are turned off.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

Some models have dual support rods that will hold the

cooktop up while you clean underneath it.

After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Be

careful not to pinch your fingers. Lower cooktop

gently to avoid blowing out pilot flames (on standing

pilot models).

Never block the vents (air openings) of the range.

They provide the air inlet and outlet that are

necessary for the range to operate properly with

correct combustion. Air openings are located at the

rear of the cooktop, at the top and bottom of the oven

door, and at the bottom of the range, under the kick

panel, storage drawer or broiler drawer (depending on

the model).

Vent appearance and location vary.

Oven Air Vents

INSTALLATION INSTRUCTIONS

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don’t touch electrical switches.

3. Extinguish any open flame.

4. Immediately call your gas supplier.

CAUTION

Do not attempt to operate the oven

of this range during a power failure

(Electric Ignition models only).

IMPORTANT

Remove all packing material and

literature from oven before connecting

gas and electrical supply to range.

FOR YOUR SAFETY

Do not store or use combustible

materials, gasoline or other flammable

vapors and liquids in the vicinity of this

or any other appliance.

BEFORE YOU BEGIN

Read these instructions completely and

carefully.

IMPORTANT: Save these instructions

for the local electrical inspector’s use.

INSTALLER: Leave these instructions

with the appliance after installation is

completed.

CONSUMER:

Keep this Use and Care

Guide and the Installation Instructions

for future use.

This appliance must be properly grounded.

DIMENSIONS AND CLEARANCES

Provide adequate clearances between the range

and adjacent combustible surfaces.

*Product Height:

36″

RGB501

40″

RGB508

44″

RGB524 RGB525

⁄

″

RGB526 RGB530 RGB533 RGB628

RGB528 RGB532 RGB535

MASK FOR SHELVES

electric ignition

SET

TIME

⁄

″

(Glass Door)

⁄

″

(Porcelain Door)

Depth with Door

Closed (Includes

Door Handle):

30″

Product Height*

(see chart

below)

⁄

″ ±

1⁄4″

Depth with Door Open:

⁄

″ (Glass Door)

⁄

″ (Porcelain Door)

WARNING

• Improper installation, adjustment,

alteration, service or maintenance can

cause injury or property damage. Refer

to this guide. For assistance or additional

information, consult a qualified installer,

service agency, manufacturer (dealer) or

the gas supplier.

• Never reuse old flexible connectors.

The use of old flexible connectors can

cause gas leaks and personal injury.

Always use NEW flexible connectors

when installing a gas appliance.

To cabinets

below cook-top

and at the range

back

30″

13″

30″

Minimum

1″ To wall on

either side

Maximum depth

for cabinets above

countertops

Front edge

of the range

side panel

forward

from

cabinet

18″

0″

1/4″

Minimum

to cabinets

on either

side of the

range

36″

• If cabinets are placed above the range, allow a

minimum clearance of 30″ between the cooking

surface and the bottom of unprotected cabinets.

• If a 30″ clearance between cooking surface

and overhead combustible material or metal

cabinets cannot be maintained, protect the

underside of the cabinets above the cooktop with

not less than 1/4″ insulating millboard covered

with sheet metal not less than 0.0122″ thick.

• Clearance between the cooking surface and

protected cabinets MUST NEVER BE LESS

THAN 24 INCHES. The vertical distance from

the plane of the cooking surface to the bottom of

adjacent overhead cabinets extending closer than

1″ to the plane of the range sides must not be

less than 18″. (See Dimensions and Clearances

illustration in this section.)

• CAUTION: Items of interest to children should

not be stored in cabinets above a range or on the

backsplash of a range—children climbing on the

range to reach items could be seriously injured.

IMPORTANT SAFETY INSTRUCTIONS

Installation of this range must conform with

local codes, or in the absence of local codes,

with the National Fuel Gas Code, ANSI

Z223.1, latest edition. In Canada, installation

must conform with the current Natural Gas

Installation Code, CAN/CGA-B149.1 or the

current Propane Installation Code, CAN/CGA-

B149.2, and with local codes where applicable.

This range has been design-certified by the

American Gas Association according to ANSI

Z21.1, latest edition and Canadian Gas Association

according to CAN/CGA-1.1 latest edition. As with

any appliance using gas and generating heat,

there are certain safety precautions you should

follow. You will find these precautions in the

Important Safety Instructions in the front of this

guide. Read them carefully.

• Have your range installed by a qualified installer.

• Your range must be electrically grounded in

accordance with local codes or, in the absence

of local codes, in accordance with the National

Electrical Code (ANSI/NFPA 70, latest edition).

In Canada, electrical grounding must be in

accordance with the current CSA C22.1 Canadian

Electrical Code Part 1 and/or local codes. See

Electrical Connections in this section.

• Before installing your range on linoleum or

any other synthetic floor covering, make sure

the floor covering can withstand 180°F. without

shrinking, warping or discoloring. Do not install

the range over carpeting unless a sheet of 1/4″

thick plywood or similar insulator is placed

between the range and carpeting.

• Make sure the wall coverings around the

range can withstand heat generated by the

range up to 200°F.

• Avoid placing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a

ventilation hood over the range that projects

forward at least 5″ beyond the front of the cabinets.

• The ventilating hood must be constructed of

sheet metal not less than 0.0122″ thick. Install

above the cooktop with a clearance of not less

than 1/4″ between the hood and the underside

of the combustible material or metal cabinet.

The hood must be at least as wide as the

appliance and centered over the appliance.

Clearance between the cooking surface and the

ventilation hood surface MUST NEVER BE

LESS THAN 24 INCHES.

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop shall

conform to the installation instructions packed

with that appliance.

(continued next page)

WARNING

All ranges can tip and injury could

result. To prevent accidental tipping

of the range, attach an approved

Anti-Tip device to the wall. (See

Installing the Anti-Tip Device in

this section.) To check if the device

is installed and engaged properly,

carefully tip the range forward. The

Anti-Tip device should engage and prevent the

range from tipping over.

If you pull the range out from the wall for any

reason, make sure the Anti-Tip device is engaged

when you push the range back against the wall.

• For your safety, never use your range for

warming or heating the room. Your oven and

cooktop are not designed to heat your kitchen.

Top burners should not be operated without

cookware on the grate. Such abuse could result

in fire and damage to your range and will void

your warranty.

• Do not store or use combustible materials,

gasoline or other flammable vapors and liquids

in the vicinity of this or any other appliance.

Explosions or fires could result.

• Do not use oven for a storage area. Items

stored in the oven can ignite.

• Do not let cooking grease or other flammable

materials accumulate in or near the range.

INSTALLATION INSTRUCTIONS

(continued)

GENERAL

• See Dimensions and Clearances in this section

for all rough-in and spacing dimensions. These

dimensions must be met for safe use of your range.

The location of the electrical outlet and pipe opening

(see Gas Pipe and Electric Outlet Locations) may

be adjusted to meet specific requirements.

• The range may be placed with 0

″ clearance

(flush) at the back wall and side walls of the range.

LOCATION

Do not locate the range where it may be subject

to strong drafts. Any openings in the floor or wall

behind the range should be sealed. Make sure

the openings around the base of the range that

supply fresh air for combustion and ventilation

are not obstructed by carpeting or woodwork.

PROTECT YOUR FLOOR

Your range, like many other household items, is

heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting. Use care

when moving the range on this type of flooring.

It is recommended that the following simple and

inexpensive instructions be followed to protect

your floor.

The range should be installed on a sheet of plywood

(or similar material). When the floor covering 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. Also, make sure your floor covering

will withstand 180°F. (See the Important Safety

Instructions section of the Installation

Instructions.)

MODEL AND SERIAL NUMBER LOCATION

Depending on your range, you’ll find the

model and serial numbers on a label on the

front frame of the range, behind the storage

drawer, kick panel or broiler drawer.

TOOLS YOU WILL NEED

• Phillips and flat-blade screwdrivers

• Pencil and ruler

• Two pipe wrenches (one for backup)

• 1

⁄

″ open-end or adjustable wrench

• Nut drivers or wrenches: 3/16″ and 1/4″

ADDITIONAL MATERIALS YOU MAY NEED

• Gas line shut-off valve

• Pipe joint sealant or UL-approved pipe thread

tape with Teflon* that resists action of natural

and LP gases

• Flexible metal appliance connector (1/2″ I.D.)

A 5-foot length is recommended for ease of

installation but other lengths are acceptable.

Never use an old connector when installing a

new range.

• Flare union adapter for connection to gas

supply line (3/4″ or 1/2″ NPT x 1/2″ I.D.)

• Flare union adapter for connection to pressure

regulator on range (1/2″ NPT x 1/2″ I.D.)

*Teflon: Registered trademark of DuPont

PREPARATION

• Remove all tape and packaging. Lift up the

cooktop (on models with standard twin burners)

and remove any packing material under it. Make

sure the standard twin burners are properly

seated and level.

• Take the accessory pack out of the oven.

• Check to be sure that no range parts have

come loose during shipping.

KITCHEN CABINETS

Make sure the wall coverings around your

range can withstand the heat generated (up

to 200°F) by the range. (See the Important

Safety Instructions section of the Installation

Instructions.)

CONNECT THE RANGE TO GAS

Shut off the main gas supply valve before

disconnecting the old range and leave it off until

new hook-up has been completed. Don’t forget

to relight the pilot on other gas appliances when

you turn the gas back on.

Because hard piping restricts movement of the

range, the use of an A.G.A.-certified flexible

metal appliance connector is recommended

unless local codes require a hard-piped connection.

Never use an old connector when installing a

new range. If the hard piping method is used,

you must carefully align the pipe; the range

cannot be moved after the connection is made.

To prevent gas leaks, put pipe joint compound

on, or wrap pipe thread tape with Teflon*

around, all male (external) pipe threads.

*Teflon: Registered trademark of DuPont

PROVIDE ADEQUATE GAS SUPPLY

Your range is designed to operate at a pressure

of 4″ of water column on natural gas or, if designed

for LP gas (propane or butane), 10″ of water

column. Make sure you are supplying your range

with the type of gas for which it is designed. This

range is convertible for use on natural or propane

gas. If you decide to use this range on LP gas,

conversion must be made by a qualified LP

installer before attempting to operate the range

on that gas.

For proper operation, the pressure of natural gas

supplied to the regulator must be between 4″ and

13″ of water column. For LP gas, the pressure

supplied must be between 10″ and 13″ of water

column. When checking for proper operation of

the regulator, the inlet pressure must be at least

1″greater than the operating (manifold) pressure

as given above. The pressure regulator located

at the inlet of the range manifold must remain in

the supply line regardless of whether natural or

LP gas is being used. A flexible metal appliance

connector used to connect the range to the gas

supply line should have an I.D. of 1/2″ and be

5 feet in length for ease of installation. In Canada,

flexible connectors must be single wall metal

connectors no longer than 6 feet in length.

(continued next page)

Gas Pipe and Electric Outlet Locations

for Models Equipped with Sealed Burners

Gas Pipe and Electric Outlet Locations for

Models Equipped with Standard Twin Burners

⁄2

⁄4

This area allows

for flush range

installation with

through-the-wall

connection of pipe

stub/shut-off valve

and rear wall

120V outlet.

Shortest

connection

from hard pipe

stub location to

range hookup.

This area allows for

flush range installation

with through-the-floor

connection of pipe

stub/shut-off valve.

⁄2

This area allows

for flush range

installation with

through-the-wall

connection of pipe

stub/shut-off valve

and rear wall

120V outlet.

Shortest

connection

from hard pipe

stub location to

range hookup.

This area allows

for flush range

installation with

through-the-floor

connection of pipe

stub/shut-off valve.

INSTALLATION INSTRUCTIONS

(continued)

Flexible Connector and Rigid Pipe Hookups for

Models Equipped with Standard Twin Burners

CONNECT THE RANGE TO GAS

(continued)

Flexible Connector Hookup for Models

Equipped with Sealed Burners

Rigid Pipe Hookup for Models Equipped

with Sealed Burners

Pressure

Regulator

90° Elbow

(provided)

Gas Flow into Range

Flex

Connector

(6 ft. max.)

Adapter

Installer: Inform the

consumer of the

location of the gas

shut-off valve.

1/2

or 3/4

Gas Pipe

Adapter

Gas

Shut-off

Valve

Pressure

Regulator

90° Elbow

(provided)

Nipple

Union

90° Elbow

Black

Iron Pipe

Union

Nipple

Gas

Shut-off

Valve

1/2

or 3/4

Gas Pipe

Gas Flow into Range

Installer: Inform the

consumer of the

location of the gas

shut-off valve.

Installer: Inform the

consumer of the location

of the gas shut-off valve.

Manifold Pipe

Adapter

Flex Connector

(6 ft. max.)

Adapter

Pressure

Regulator

Gas Flow into Range

Flexible

Connector

Hookup

Union

90°

Elbow

Union

Nipple

Black Iron Pipe

Nipple

Rigid Pipe

Hookup

1/2

or 3/4

Gas Pipe

Gas

Shut-off

Valve

ELECTRICAL CONNECTIONS

(on some models)

Electrical Requirements

120-volt, 60 Hertz, properly grounded branch

circuit protected by a 15-amp or 20-amp circuit

breaker or time delay fuse.

Extension Cord Cautions

Because of potential safety hazards associated

with certain conditions, we strongly recommend

against the use of an extension cord. However,

if you still elect to use an extension cord, it is

absolutely necessary that it be a UL-listed,

3-wire grounding-type appliance extension cord

and that the current carrying rating of the cord

in amperes be equivalent to, or greater than,

the branch circuit rating.

Grounding

IMPORTANT—(Please read carefully)

FOR PERSONAL SAFETY, THIS APPLIANCE

MUST BE PROPERLY GROUNDED.

The power cord of this appliance is equipped

with a three-prong (grounding) plug which

mates with a standard three-prong grounding

wall receptacle

to minimize the

possibility of

electric shock

hazard from

this appliance.

The customer

should have the

wall receptacle

and circuit

checked by a

qualified electrician to make sure the receptacle

is properly grounded.

Where a standard two-prong wall receptacle is

encountered, it is the personal responsibility and

obligation of the customer to have it replaced with

a properly grounded three-prong wall receptacle.

DO NOT, UNDER ANY CIRCUMSTANCES,

CUT OR REMOVE THE THIRD (GROUND)

PRONG FROM THE POWER CORD.

1. Install a manual gas line shut-off valve in the

gas line in an easily accessed location outside of

the range. Make sure everyone operating the

range knows where and how to shut off the gas

supply to the range.

2. Install male 1/2

″ flare union adapter to the

1/2″ NPT internal thread elbow at inlet of

regulator. On models equipped with

standard twin burners, install the male pipe

thread end of the 1/2″ flare union adapter to the

1/2″ NPT internal thread at inlet of pressure

regulator. Use a backup wrench on the regulator

fitting to avoid damage.

When installing the range from the front,

remove the 90° elbow for easier installation.

3. Install male 1/2″ or 3/4″ flare union adapter

to the NPT internal thread of the manual shut-

off valve, taking care to back-up the shut-off

valve to keep it from turning.

4. Connect flexible metal appliance connector

to the adapter on the range. Position range

to permit connection at the shut-off valve.

5. When all connections have been made, make

sure all range controls are in the off position and

turn on the main gas supply valve. Use a liquid

leak detector at all joints and connections to

check for leaks in the system.

When using test pressures greater than 1/2 psig

to pressure test the gas supply system of the

residence, disconnect the range and individual

shut-off valve from the gas supply piping. When

using test pressures of 1/2 psig or less to test the

gas supply system, simply isolate the range from

the gas supply system by closing the individual

shut-off valve.

CAUTION: DO NOT USE A FLAME TO

CHECK FOR GAS LEAKS.

PREFERRED

METHOD

Ensure proper

ground exists

before use

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

Usage Situations where Appliance Power

Cord will be Disconnected Frequently.

Do not use an adapter plug in these situations

because disconnecting of the power cord

places undue strain on the adapter and leads to

eventual failure of the adapter ground terminal.

The customer should have the two-prong

wall receptacle replaced with a three-prong

(grounding) receptacle by a qualified electrician

before using the appliance.

The installation of appliances designed for

mobile home installation must conform with

the Manufactured Home Construction and

Safety Standard, Title 24 CFR, Part 3280

(formerly the Federal Standard for Mobile

Home Construction and Safety, Title 24, HUD,

Part 280) or, when such standard is not

applicable, the Standard for Manufactured

Home Installations, latest edition (Manufactured

Home Sites, Communities and Set-Ups), ANSI

A225.1, latest edition, or with local codes. In

Canada, mobile home installation must be in

accordance with the current CAN/CSA

Z240/MH Mobile Home Installation Code.

Electric Disconnect

1. Locate disconnect plug on the range back.

2. Pinch sides of connector and pull out of

range back.

Usage Situations where Appliance

Power Cord will be Disconnected Infrequently.

An adapter may be used only on a 15-amp

circuit. Do not use an adapter on a 20-amp

circuit. Where local codes permit, a

TEMPORARY CONNECTION may be

made to a properly grounded two-prong wall

receptacle by the use of a UL-listed adapter,

available at most hardware stores. The larger

slot in the adapter must be aligned with the

larger slot in the wall receptacle to provide

proper polarity in the connection of the

power cord.

When disconnecting the power cord from the

adapter, always hold the adapter with one hand.

If this is not done, the adapter ground terminal

is very likely to break with repeated use. Should

this happen, DO NOT USE the appliance until a

proper ground has again been established.

CAUTION: Attaching the adapter ground

terminal to the wall receptacle cover screw

does not ground the appliance unless the cover

screw is metal, and not insulated, and the wall

receptacle is grounded through the house

wiring. The customer should have the circuit

checked by a qualified electrician to make sure

the receptacle is properly grounded.

TEMPORARY METHOD

(Adapter plugs not

permitted in Canada)

Align large

prongs/slots

Ensure proper

ground and

firm connection

before use

ELECTRICAL CONNECTIONS (continued)

Adjust the Surface Burner Pilots If Necessary

1. Raise the cooktop.

2. Locate the pilot adjustment screw. It can

be accessed through the small hole near the

center of the manifold panel.

3. To adjust, use a blade-type screwdriver with

a shaft diameter of less than 3/16

″. Turn pilot

adjustment screw until pilot is 5/16″ high. Do

not reduce the flame to less than 5/16″ or pilot

outage may occur. A pilot flame burning higher

than recommended may generate soot (carbon

black) on the bottom of your cooktop.

SEAL THE OPENINGS

Seal any openings in the wall behind the range

and in the floor under the range when hookups

are completed.

Light the Oven Pilot

CAUTION: Make sure the OVEN CONTROL

knob is in the OFF position before attempting to

light the pilot.

1. Remove the broiler drawer by sliding the

drawer all the way out and then lifting slightly to

remove it from its tracks.

2. Locate the pilot at the

back of the broiler

compartment. The pilot

is attached to the left

side of the oven burner.

3. Light the pilot with a

match. No adjustments

are required for natural

gas. If range is

connected to LP gas,

contact the person who

installed your range or

made the conversion.

LIGHT THE PILOTS

(for models equipped with standing pilots)

The range should be installed in its permanent

position before any pilots are lit or adjusted.

Light the Surface Burner Pilots

CAUTION: Make sure the surface burner

control knobs are in the OFF position before

attempting to light the pilots.

1. Raise the cooktop.

2. Light both pilots with a match.

3. To avoid pilot outage, use caution when

closing cooktop after lighting pilots.

NOTE: Do not leave standing pilot lit in a newly

constructed or remodeled home or apartment

that will be unoccupied for more than a month.

Each pilot flame was adjusted at the factory to be

approximately 5/16″ tall. A tinge of yellow

appearing at the upper tip is normal. If you find

pilot adjustment is necessary, see the following

instructions.

⁄16

5/16″

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

CHECK IGNITION OF SURFACE BURNERS

Operation of all cooktop and oven burners

should be checked after the pilots have been

lighted (on some models) and range and gas

supply lines have been carefully checked for leaks.

Standing Pilot Models

Select a top burner knob and simultaneously

push in and turn to HI position. The burner

should light within a few seconds. Try each

burner in succession until all burners have

been checked.

Electric Ignition Models

Select a top burner knob and simultaneously

push in and turn to LITE position. You will hear a

snapping sound indicating proper operation of

the spark module. Once the air has been purged

from the supply lines, burners should light

within 4 seconds. After burner lights, rotate

knob out of the LITE position. Try each burner

in succession until all burners have been checked.

LIGHT THE PILOTS

(continued)

4. Turn the OVEN CONTROL knob to a setting

above 200°F. The pilot flame will increase in size

and impinge on the temperature-response element.

The oven burner will light in 30-90 seconds.

The oven burner will operate until the set

temperature is reached. The oven burner will

continue to cycle on and off as necessary to

maintain the oven at the temperature indicated

by the OVEN CONTROL knob.

Stand-by pilot flame

Heater pilot flame

Quality of Flames

The combustion quality of burner flames needs

to be determined visually.

If burner flames look like (A), call for service.

Normal burner flames should look like (B) or

(C), depending on the type of gas you use.

With LP gas, some yellow tipping on outer

cones is normal.

(A) Yellow flames—

Call for service

(B) Yellow tips on

outer cones—

Normal for LP gas

Normal for natural gas

CHECK IGNITION OF OVEN BURNER

Your oven is designed to operate quietly and

automatically. To operate the oven, turn the OVEN

CONTROL knob to a setting above 200°F. After

30-90 seconds, the oven burner will ignite and

burn until the set temperature is reached. The

oven burner will continue to cycle on and off as

necessary to maintain the oven at the temperature

indicated by the OVEN CONTROL knob.

Electric ignition models require electrical

power to operate. The oven cannot be lit during a

power outage. Gas will not flow unless the glow

bar is hot.

If the oven is in use when a power outage occurs,

the burner will shut off and cannot be re-lit until

power is restored.

The shutter for the oven burner is near the back

wall of the oven and behind the broiler drawer.

To remove the broiler drawer:

1. Pull the drawer out until it stops, then push it

back in about one inch.

2. Grasp handle, lift and pull broiler drawer out.

Remove the metal shield at the rear of the cavity.

The air adjustment shutter is behind this shield.

To adjust the flow of air to the burner, loosen the

Phillips-head screw and rotate the shutter to

allow more or less air into the burner tube.

LEVELING THE RANGE

1. Remove the storage drawer, broiler drawer or

kick panel.

2. Use a 3/16

″ open-end or

socket wrench to back out

both rear leveling legs

approximately two turns.

3. Use a 1

⁄

″ open-end or

adjustable wrench to back

out the front leveling legs

two turns.

4. Install the oven shelves

in the oven and position

the range where it will be

installed.

5. Check for levelness by placing a spirit level or

a cup, partially filled with water, on one of the

oven shelves. If using a spirit level, take two

readings—with the level placed diagonally first

in one direction and then the other.

6. Adjust the leveling legs until the range is level.

7. After the range is level, slide the range away

from the wall so that the Anti-Tip device can be

installed.

ADJUSTING THE OVEN BURNER AIR

ADJUSTMENT SHUTTER

To determine if the oven burner flames are

burning properly, first remove the oven bottom.

To remove the oven bottom:

1. Remove knurled screws holding down rear of

oven bottom.

2. Grasp oven bottom at finger slots on each side.

3. Lift rear of oven bottom enough to clear the

lip of range frame, then pull out.

With the oven bottom removed, properly

adjusted flames should have approximately 1″

blue cones and, if range is supplied with natural

gas, should burn with no yellow tipping. (With

most LP gas, small yellow tips at the end of

outer cones are normal.) Flames should not lift

off burner ports. If lifting is observed, gradually

reduce air shutter opening until flames are

stabilized.

Oven bottom

Loosen

Air adjustment

shutter

Metal shield

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

For cement or concrete construction, you

will need a 1/4″ x 1

⁄

″ lag bolt and a 1/2″ O.D.

sleeve anchor, which are not provided. Drill

the recommended size hole for the hardware.

Install the sleeve anchor into the drilled hole

and then install the lag bolt through the device.

The bolts must be properly tightened as

recommended for the hardware.

5. Slide the range against the wall, and check

for proper installation by grasping the front edge

of the cooktop and carefully attempting to tilt the

range forward.

WHEN ALL HOOKUPS ARE COMPLETED:

MAKE SURE ALL CONTROLS ARE LEFT IN THE

OFF POSITION.

MAKE SURE THE FLOW OF COMBUSTION AND

VENTILATION AIR TO THE RANGE IS

UNOBSTRUCTED.

CONVERTING TO LP GAS

(or converting back to natural gas from LP)

This range leaves the factory set for use with

natural gas. If you want to convert to LP gas, the

conversion must be performed by a qualified LP

gas installer.

The conversion instructions, sticker and LP

orifices can be found attached to the range next

to the pressure regulator.

There is a second set of instructions included in

the envelope containing the product wiring

diagrams on the back of the range. Keep these

instructions and the orifices in case you want to

convert back to natural gas.

NOTE: You will need to buy kit WB28K0085 to

convert the top burners of the RGB508.

INSTALLING THE ANTI-TIP DEVICE

1. Mark the wall where the RIGHT EDGE of the

range is to be located. Be sure to allow for the

countertop overhang if you intend to install the

range next to cabinets.

2. Locate the outside edge of the device 2

⁄

″

toward the center of the range from the marked

edge of the range.

3. Using the device as a template, mark the

position of the hole for the screw.

4. For wood construction, drill a pilot hole at an

angle of 20 degrees from the horizontal. A nail

or awl may be used if a drill is not available.

Mount the Anti-Tip device with the screw

provided.

WARNING:

• Range MUST be secured with an

approved Anti-Tip device.

• Unless properly installed, the range could

be tipped by you or a child standing, sitting

or leaning on an open door.

• After installing the Anti-Tip device, verify

that it is in place by carefully attempting to

tilt the range forward.

• This range has been designed to meet all

recognized industry tip standards for all

normal conditions.

• The use of this device does not preclude

tipping of the range when not properly

installed.

• If the Anti-Tip device supplied with the

range does not fit this application, use the

universal Anti-Tip device WB02X7909.

Wood screw

Wallplate

Anti-tip

device

Back of

range

Wallboard

Marked edge

of range

Approx.

Slotted

head

screw

Anti-tip

device

Wallplate

20°

⁄

″

PROBLEM POSSIBLE CAUSE

TOP BURNERS DO NOT • Make sure electrical plug is plugged into a live power outlet.

LIGHT OR DO NOT

• Burner holes on the side or around the top of burner may be clogged. Remove

BURN EVENLY

burners (on models with standard twin burners) or burner heads (on models

with sealed burners) or burner caps on spill-proof models, and clean them

with a sewing needle or twist-tie. Make sure you do not enlarge the holes. On

spill-proof models, check electrode area for burned-on food or grease.

• Make sure the drip pans are installed correctly.

• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

for Standing Pilot Models section in Surface Cooking.

BURNER FLAMES VERY • If range is connected to LP gas, contact the person who installed your range

LARGE OR YELLOW or made the conversion.

SURFACE BURNERS • The oven gas shut-off valve may have accidentally been moved during

LIGHT BUT OVEN cleaning or moving.

DOES NOT

To check the oven gas shut-off valve on standard twin burner models, raise

the cooktop and look for the gas shut-off lever at the extreme right rear corner.

(Standing pilot models do not have a gas shut-off valve on the regulator.)

Follow the directions in box A or B that match your regulator type.

To check the oven gas shut-off valve on sealed burner models, remove the

storage drawer, broiler drawer or kick panel and look for the gas shut-off

lever at the back of the range.

Follow the directions in box A or B that match your regulator type.

(continued next page)

QUESTIONS?

BEFORE YOU CALL FOR SERVICE…

Installation Instructions Before You Call for Service

Lever shown closed.

PULL TO OPEN.

Lever shown closed.

PULL TO OPEN.

Lever shown

closed. PULL

TO OPEN.

A B

Standard Twin Burner Models

Sealed Burner Models

Lever shown

closed. PULL

TO OPEN.

Sealed Burner Models

Standard Twin Burner Models

BEFORE YOU CALL FOR SERVICE…

(continued)

PROBLEM POSSIBLE CAUSE

CLOCK DOES NOT WORK • Range electrical plug must be securely seated in a live power outlet. Check for

blown fuse or tripped circuit breaker.

OVEN LIGHT DOES NOT • Bulb may be loose or burned out.

COME ON

• Electrical plug must be plugged into a live power outlet.

OVEN TEMPERATURE • The OVEN CONTROL knob needs adjustment. See the Adjust the

TOO HOT OR TOO COLD Oven Thermostat—Do It Yourself section.

FOOD DOES NOT ROAST • Oven controls not properly set. See the Baking or Roasting section.

OR BAKE PROPERLY

• Shelf position is not correct.

• Incorrect cookware or cookware of improper size is being used.

• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do It Yourself section.

• Aluminum foil used improperly in the oven.

• Oven bottom not securely seated in position.

FOOD DOES NOT • Oven controls not properly set. See the Broiling section.

BROIL PROPERLY

• Oven door and/or broiler drawer not closed.

• Improper shelf position being used. See the Broiling section.

• Food is being cooked on a hot pan.

• Cookware is not suited for broiling.

• Aluminum foil used on the broiler pan grid has not been fitted properly

and slit as recommended.

• Oven bottom not securely seated in position.

OVEN WILL NOT WORK • Plug on the range is not completely inserted in the electrical outlet.

• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

for Standing Pilot Models section in Using Your Oven.

• The circuit breaker in your house has been tripped, or a fuse has been blown.

• Oven controls not properly set.

STRONG ODOR • Improper air/gas ratio in oven. Adjust oven burner air shutter.

• An odor from the insulation around the oven liner is normal for the first few

times oven is used. This is temporary.

If you need more help

…

call, toll free:

GE Answer Center

800.626.2000

consumer information service

We offer, free of charge, a

brochure to assist in planning a

barrier-free kitchen for persons

with limited mobility.

Consumers with impaired hearing or speech who have

access to a TDD or a conventional teletypewriter may

call 800-TDD-GEAC (800-833-4322) to request

information or service.

We’ll Be There

With the purchase of your new Hotpoint appliance, receive the assurance that if you ever

need information or assistance, we’ll be there. All you have to do is call—toll-free!

In-Home Repair Service

800-GE-CARES (800-432-2737)

Our consumer service professional will provide expert repair service on your

Hotpoint appliance, scheduled at a time that’s convenient for you. Many GE

Consumer Service company-operated locations offer you service today or

tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to

2:00 p.m. Saturdays). Our factory-trained technicians know your appliance

inside and out—so most repairs can be handled in just one visit.

GE Answer Center®

800.626.2000

Whatever your question about any Hotpoint major appliance, GE Answer

Center® information service is available to help. Your call—and your

question— will be answered promptly and courteously. And you can call any

time. GE Answer Center® service is open 24 hours a day, 7 days a week.

Service Contracts

800-626-2224

You can have the secure feeling that GE Consumer Service will still be there

after your Hotpoint product warranty expires. Purchase a GE contract while

your warranty is still in effect and you’ll receive a substantial discount. With

a multiple-year contract, you’re assured of future service at today’s prices.

Parts and Accessories

800-626-2002

Individuals qualified to service their own appliances can

have parts or accessories sent directly to their home.

Our parts system provides access to over 47,000

Genuine Renewal Parts…and all are fully warranted.

VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this guide

cover procedures intended to be performed by any user.

Other servicing generally should be referred to qualified

service personnel. Caution must be exercised, since

improper servicing may cause unsafe operation.

For Customers With Special Needs…

800.626.2000

SINGLE CONTROL

FAUCET

TBXTOLITE

ON WALL

6’ 10"

1’ 0"

R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.

SINK SHOULD ALSO BE UNDERCOATED

2’ 10"

3’

1/8

SCALE 1’

SECTION A-A

FLUORESCENT

FIXTURE

THIS LIGHT CAN

BE INSTALLED

IN BOTTOM OF

WALL CABINETS

2’ 6"

Before You Call for Service Consumer Services

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of

charge, parts and service labor in

your home to repair or replace

any part of the range

that fails

because of a manufacturing defect.

WHAT IS NOT 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 in

the United States, contact our

Consumer Affairs office at the

address below, or call, toll free:

GE Answer Center

800.626.2000

consumer information service

In Canada call:

800-361-3400

Customer Relations Manager

• 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 as

described in the Installation Instructions

provided with the product.

• 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.

Some states/provinces 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/province to province. To

know what your legal rights are in your state/province, consult your local or state/provincial consumer affairs office or your state’s Attorney General.

Warrantor—In the United States: General Electric Company

If further help is needed concerning this warranty, write:

Manager, Consumer Affairs, GE Appliances, Louisville, KY 40225

Warrantor—In Canada: Camco Inc.

If further help is needed concerning this warranty, write:

Manager, Customer Relations, Camco Inc., 1 Factory Lane, Suite 310, Moncton, N.B. E1C 9M3

*******************************

This warranty is extended to the

original purchaser and any succeeding

owner for products purchased for

ordinary home use in the 48 mainland

states, Hawaii, Washington, D.C. and

Canada. In Alaska the warranty is the

same except that it is LIMITED because

you must pay to ship the product to

the service shop 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.

Should your appliance need service,

during the warranty period or beyond,

in the United States, call 800-GE-

CARES (800-432-2737).

In Canada consult your telephone

directory for the Camco Service Center.

Part No. 183D5580P027

Pub No. 39-4759-B

RGB501

RGB508

RGB524

RGB525

RGB526

RGB528

RGB530

RGB532

RGB533

RGB535

RGB628

1-97 CG

This book is printed on recycled paper.

Printed in Mexico

YOUR HOTPOINT GAS RANGE

WARRANTY

Staple sales slip or cancelled check

here. Proof of original purchase date

is needed to obtain service

under warranty.

GE - General Electric RGB532BEWWH Hotpoint 30" Free-Standing Gas Range

Product's Documents

User Manual

Specifications

GE - General Electric RGB532BEWWH Questions and Answers