Y
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Model RH966G
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umn_
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m
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BEST PERFORMANCE
frde_m
'unto mr
ires venlmm
ml_V_m
Nq_HUWAVn_
HAHGE
tiJ,
SAVE ENERGY
See energy saving tips on page 8.
SAVE TiME AND MONEY
See Section entitled "Before You Call For Service" on pages 33 thru 34.
_VETHESEiNSTRUCTIONSFORFUTUREREFERENCE
7)ear crow;ave
Gookin Genter Ow;zer:
It is our sincere hope that you enjoy every feature of your new oven. It is designed to give you dependable
su ts wh e conserving energy and savi_nl_you money..
.............
Energy
conserving
tips that
make
the must aavantageous
you may
follow
while
use of your oven.
cooking
are
prlnteo
on
page
U.
lllese
are
ways
youp
cooking retee
useq
u_-_l]lt
if you have any quest ons about your new oven, how to use any feature a different way or special eooking techelques_
that are not answered in the Use and Care Book which comes with your oven, please write or call the Hotpolnt con-
_
cHm_r
Bek
I'_nnrt_;n_fnr
nvs_r vntl
Th_
_€_'l_llm_r
Cnnrdln;_tnr
new_v;n_':rh;"numbe;'i_a_'aiia'ble-fromyour-c/ea/er:f;om
would
like
to
hear
from
'_. inh
is tn held
you
and
your
the local Hotp'oint-Sa/e's_
f_n_ilv
Officel
eat
the
or-contact
most
out
of your
me directly;
We
you.
CONSUMERS
INSTITUTE
HOTPOINT
APPLIANCE PARK AP2-235
LOUiSViLLE, KENTUCKY 40225
•
Your Hotpoint oven has a nameplate
locate nameplate, open conventional
on whicl_ is stamped the model number and serial number. To
oven door and look at frame above oven opening.
fore sending in this card, please record the numbers in the space below, or get them from nameplate described above, and record here.
Model Number
Serial Number
Please reference both these
cerning your oven.
numbers
in any future
correspondence
or product
service calls cor_
SAFETYTiPS TO FOLLOW
WHILECOOKIgGELECTRICALLY
gY fl,_dll, you,
_L,
yuu,/
/_tJJ
/ cAt,go:...
• Have it installed and properly grounded by a qualified installer.
• Have the installer show you the location of the range circuit breaker or fuse, and
mark it for easy reference.
° Don't assume that you know how to operate aii parts of the range. Some feature_
may work differently from those on your previous range.
•
UO
When
lake
[lie
[11[1_
using your
LU f_(J
UU[
3M_U3LIUII3
IUI
UUSI.
Ub_.
range...
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACE OF OVEN.
These surfaces may be hot enough to burn even though they are dark in color.
During and after use, do not touch, or let clothing or other flammable materials
contact any heating elements or interior area of oven until all of these areas
have had sufficient
time to cool. Other potentially hot surfaces include the
cooktop and areas facing the cooktop, oven vent openings and surfaces near
the openings, crevices around the oven door and the edges of the door window.
e Don't leave children
in
nn_ar_firm
Th_l
alone or unattended
nr_i,lrt
h_
c_l_r_l_,
in the area where a range is hot or
h,,rn_t'l
• Don't allow anyone to climb, stand or hang on the door, drawer or top surface
of the range. They ¢,nuld damage, th_ rnn_ _nrl #v_,n fin it nvpr _llqina qpvpr_,
personal injury.
CAUTION: DO NOT STORE ITEMS OF INTEREST TO CHILDREN !N CABINETS
ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE---CHILDREN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.
° ,_Wear.,_
proper
appare!--Ioose.
_
,
fitting or hanging garments should never be worn
wnue using me appuance.
° Never use your appliance for warming or heating the room.
Use Proper Pan Size--This appiiance is equipped with one or more surface units
of different size. Select utensils having flat bottoms large enough to cover the
of the heating area to direct contact and may result in ignition of clothing. Proper
relationship of utensil to heating area will also improve efficiency.
° Never leave surface units unattended at high heat settings. Boilover causes
_h smoking and greasy spillovers that may ignite.
Use only dry pothelders--moist
or damp-potholders
on hot surfaces may result
in burns from steam. Do not let potholders touch hot heating elements. Do not
use a towel or other bulky cloth.
• Glazed cooking utensils--only
certain types of glass, glass/ceramic,
ceramic,
earthenware, or other glazed utensils are suitable for range-top service without
breaking due to the sudden change in temperature.
IU
II!llllllllLg
ULIIIIb,
I_IIILIUII
UI
II_lllln_lUl_
l[la[erlalS,
and spillage due to unintentional
contact with the utensil, the handle of a utensil should be positioned
.qn
o
fh_f
if i_ tllrnp_H inw_rH
:_nfl
flnP_¢
nnf
_yf_nH
r_/,_r
_Hi_P_nf
eelrfs_P=
,mile
When flaming foods under the hood, turn the fan off. The fan, if operating,
spread the flame.
o
Stand away from range when opening oven door
before removing or placing food inside.
° Place oven racks in desired position while oven
dled when hot, do not let potholder contact hot
o
Pulling out shelf all the way to the shelf stop is
foods. It is also a precaution against burns from
door or oven walls.
may
to let hot air or steam escape
is cool. If racks must be hanheating element in oven.
a convenience in lifting heavy
touching hot surfaces of the
° Don't heat unopened food containers in the oven. Pressure could build up and
the container could burst, resulting in injury.
W'rhen using cooking or roasting bags in oven, foiiow manufacturer's
directions.
Be sure reflector pans and vent ducts are unobstructed
and in place. Their absence during cooking could damage components and wiring.
Don't use aluminum foil to line reflector pans or anywhere in the oven except
A
v
@
_.._
_l'_a'._lll_.'-.*l
III
LIII_
UUUI\IE;L.
IIII_IUIJ_:I
hazard, or damage to the range,
IIIOLalIC_LIUII
I_UUlLI
I_UlL
III
I:l
_IIUL;I_,
IIl_
Keep hood and grease filters clean according to instructions to maintain good
venting and to avoid grease fires.
Don't immerse or soak removable surface units. Don't put mem in a dishwasher.
Do not store flammable materials in an oven or near the cooktop.
DO NOT USE WATER ON GREASE FIRES. NEVER PICK UP A I-LAMIN(3 I-'/A!
Smother flaming pan on surface unit by covering pan completely with well
o
Q
o
[In8
IICI,
C00Rle
Flaming
5[Iraqi.
U[
grease outside
IlaL
Lilly.
pan can be extinguished
by taking soda or, if available,
When cooking in the oven, flame can be smothered
=n,_ h,r,_in_ OVEN ql=T to OF F
by completely
closing door
Also see frying tips, surface unit pages.
Self-Cleaning
Oven...
• Do not clean door gasket. The ooor gasket is essenual
....
should be taken not to rub, damage, or move the gasket.
,o,
UU
IIUL
U_._
coating
UV_II
t.IUCHI_I_).
of any kind should
• Before self-cleaning
Microwave
I'_U
_.Ullllll_:l_,l_ll
Uv_:II
Ib.,It;_lllq;:;I
mr a gouu
uI
uV[;ll
III1_1
_/IUL_;%,LI1/_,
be used in or around any part of the oven.
the oven, remove broiler
pan and other utensils.
Oven...
• Cooking utensils
may become hot because of heat transferred
food. Pot holders may be needed to handle them.
AIw.r_
t,_u
_t2d I •
,,.,-Iw_r
,-.-,,-_,,_ ,'.,',_l,.;*',r_
,-,_,,'_'.'_f;nn_'.
fh_
_'h_,lf
,-.an
h_P,-,r,n_
from the heated
fnn
hnf
fn
fn,
nnh
THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXERC!SED !N TOUCHING THE SHELF.
• Remove wire twist-ties on paper and plastic bags before placing in microwave
oven. Twist-ties can cause heating of the bag under certain conditions,
and
can cause fire.
v
If you need service..,
• Read "Before
You Ca!! for Product
• Don't attempt
recommended
technician.
to repair or replace any part of your range unless it is specifically
in the book. All other servicing should be referred to a qualified
• Read the warranty
Care Book.
. Disconnect
service.
* If you did
not
on the warranty
range at range circuit
receive
the warranty
sheet,
Sewice"
sheet*
at rear of book,
which
accompanies
breaker or main fuse
drop a card
to
the
Publications
your Use and
before performing
Distribution
Section,
any
Gene_
Electric Co., P.O. Box 111, New Concord, Ohio 43762.
Give them
sheet will
i _!i _: ¸
:: :;
the comnlete
model number of your range plus vour name. address
and zin cede. and a warranty
be sent yo_.
::
:
;:1::?
:::? ;:
-:::-
:::--
:Z:: 1::?:::::::;;::i: ;:Y:::;;:;L
:-:
::::
:::U: ::::...........................................................................................................................................................................................................................................................
J:AIi^
PettiLy
tip
.....
[u IUllUW
L:I
----!
Wl ili
.....
'
l I i Iurowi::tvi
Jig
A
,_
--
1. UOOKIng utensils may become hot because
of heat transferred from the healed food. This
is especially
true if plastic
wrap has been
covering
the top and handles
of the utensil.
Pot holders
may be needed
to handle
the
utensil.
11. Use metal only as directed in cookbook.
Metal strips as used on meat roasts are helpful in cooking food when used as directed.
Metal
trays may be used for TV dinners.
However, when using metal in the microwave
oven, keep.metal at least 1-inch away from
sides ot microwave oven.
2. Sometimes, the oven shelf can become too
i._m
L ....
t.
n
....
e •
,or to LUUL;.. t_e careml touching
the shelf
during and after cooking.
............
_
3. Don't heat unopened food containers in
the oven. Pressure
building up can cause the
12. Do not operate the oven while empty to
avoid damage to the oven and the danger of
fire. If by accident the oven should run empty
a minute or two, no harm is done. However,
.....
L,t y
:___
L.................
inj
t.
Don't overcook food excessively.
lWdries
out, and can even ignite in some
or shut
panel.
Food
cases.
at the fuse circuit
14. "Boilable"
for short
periods
of time:
............................
are normal
a_
all
life of
cooking pouches and
to allow
tightly
utensils
deare very useful,
plastic may not be as tolerant of overcooking
conditions
as are glass or ceramic materials
and may soften or char if subjected
to short
periods of overcooking.
In longer exposures
to
overcooklng,
the food and utensils
could igplastics only "and use them" in strict compliance with the utensil manufacturer's
recommendations.
2) Do not subject
empty
utensils
to microwaving.
3) Do not permit
children to use plastic utensils without com-
10. Do not pop popcorn in your microwave
oven unless m a special microwave
popcorn
accessory
or unless
you use popcorn
in a
package
labeled
for microwave
ovens. Because of the heat generated
without
these
precautions,
the container
could catch fire.
things
einpLy
prolongs
be pierced
cooking.
16. Plastic utensils_Plastic
signed for microwave
cooking
9. Boiling eggs (in or out of shell) is not recommended for microwave
cooking. Pressure
can build up inside egg yolk and may cause
it to burst, resulting
in injury.
All these
oven
and
15. Do not use your microwave oven to dry
newspaper. If overheated,
it can catch fire.
8. Remove wire twist-ties
on paper and plastic bags before placing
in oven. Twist-ties
sometimes
cause bag to heat, and may cause
only be heated
1,111_
energy
covering containers
should be slit, pricked or
vented as otherwise
directed
in Cookbook.
If they are not, plastic could burst during or
immediately
after cooking
resulting
in injury. Also, plastic storage containers
should
be at least partially
uncovered
because they
form such a tight seal.
breaker
7. Remove the temperature sensor from the
oven when not using it to cook with. If you
leave the sensor inside the oven without inserting it in food or liquid, and turn on microwave energy it can create" electrical
arcing in
..........
UIJ_l';_blIlg
saves
eggs (see above) should
steam to escape during
6FF oriii- e%- ed"
off power
__VUIU
13. Foods with unbroken outer "skin" such
as potatoes,
hot dogs or sausages,
tomatoes,
_nnl_
chlck_n liv_r_ nnfl nfh.r _;hl_t_ _nr]
6. If food should ever ignite: Keep the oven
door closed. Turn off thA onw_,.r lmmmrlint_,lv.
turn t ito
_
times--it
the oven.
4. Don't defrost
frozen
liquids--especially
carbonated
ones--in
the oven. Even if the
container
is opened, pressure
can build up.
This can cause the container
to burst, resultmg m injury.
nl_fp
with
door.
case.
4
_un_rvi_;nn
your microwave
oven:
It is essential
thatwe,the manufacturer,
know
at all times the location
of the microwave
oven
you are now us ng. we aSK ma_ you-1. Check
_k_,.1,-]
with your supplier
k
....
was delivered
T* .n.
ronvo
,,] .....
_1
to be sure he has registered
eenrl;nrr
"_n
or by maintaining
r,lo_o
€h1¢1
p_rt_
ffra
_'h_:*
you as an owner of this appliance.
N11f.qir]P
his own, registration
r_n_w your
re._istration
_hfz_
when
('_rton
to the address
please
below.
establish
the fact that
you are
Service Section
Company
Operation AP 2-210
Louisville, Kentucky 40225
Please state---MODEL and _P.HIAL
NUMI_r.KS.
(2nese
numbers
are
locat_c_
tional oven door and looking on frame above opening.)
Spaces are provided
customer
to re_cord the model and serial number
of his or her own microwave
future reference.
Thi_ nnnli_nP._ m.;t
(He
anuliance
this
file.)
by writin_
3. If you are not the original purchaser
of this appliance,
now the owner of this appliance
by writing to-Hotpoint Product
General Electric
Range Marketing
Appliance Park,
_
h_. rP._i_tered_alease
uiJ_;U_
uy
on page
cooking
uu;tvv.-
I for each
center, for
he certain that it is.
PRECAUTIONS
TO AVOID POSSIBLE
EXPOSURE
TO°EXCESSIVE
MICROWAVE
ENERGY
(Microwave
Oven Oniv}
result in ham_ul exposure to microwave
tamper with the safety interlocks.
energy. Tt is important
not to defeat or
• DO bl0T PLACE any object between the oven front face and the door or allow
cleaner residue to accumulate
on sealing surfaces.
3,
DO blOT OPERATE the oven if it is damaged.
It is particularly
important
that
oven door close properly
and that there is no damage to the (1) Door (bent),
hinges and latches (broken
or loosened),
(3) door seals and sealing surfaces.
_,
THE OVEN SHOULD not be adjusted
fied service personnel.
or repaired
5
::
;::
::
:
..................
5
soil or
......
by
anyone
except
properly
the
(2)
quali-
/
=///¸¸!¸¸
=
f
f
i
umcm.
j
J
MICROWAVI=
OVEN
Features Of Your Microwave
Cooking Center
.7
Important Notice ..................
Important
Precautions
Multi-Power
9
Operating Instructions...
Foods
Cooked By "TIME" ..............
Using The Temperature
Probe ....
Safety Tips To Follow While
Microwaving ...................
SURFACE
10
11-13
4
Probe .............
28
UNITS
Cooking Heats--How
....................
23-24
Roasting, Cooking Chart ...........
Automatic Oven Cleaning .......
HOW
TQ CA_I:
YOUR
MICROWAVE
COOKING
CENTER
Oven Vent, Duct .................
Porcelain Enamel ................
29
28
Surface Units: Plug-In Feature,
Removable Chrome-Plated
Reflector PantRings .........
28-29
Foil ... 30
14
Cooking Utensil Tips--Materials
and Sizes ....................
15
...
15-16 "
Home Canning Tips ..............
17
Safety Checklist While Frying .......
17
CONVENTIONAL
OVEN
Oven Thermostat,
Pl_n;_.
PI_
Finishes
_ #e
Adjusting
D_
_-I-.
........
................
How To Use Your Conventional
Baking
........................
30
All
..................
Automatic Temperature Probe ......
Interior and Exterior Areas of
Microwave Oven ...............
31-32
28
28
GENERAL
Safety Tips .....................
Oven Timer
22
25-27
i:fll_
Broiler Pan, Use of Aluminum
fo Use.
Cooking Chart and Information
Broiling Chart .........
5
For Safe Use ... 5
Levels ................
Temperature
Broiling,
18-19
Oven .. 20
21
Energy Conservation
...............
Before You Call For Service ......
1-3
8
33-34
Model and Serial Number Location ... 34
ii!_i
i:ii_i_!iiiiii
!_
_iiiiii
_iii
i_i_ii_
_:i_
:i
_AIt
I_ II R
_
maPm
At
IVliL;HUWAV_
1
2
=
Nllcw RI
UVCiU
DOORHANDLE--Oven doesn't
ooerate unlessdoor ts securely
I_tched
D00R LATCH--Push in toopendoor
D00nGASXET.
..........
4-
5
6
7
8
9
4rl
|u
11
12
4_
Io
14
15
16
WINUUW--MI:IRL
eml:LU--
allows cookingto be viewed
while keepingmicrowaves
cenfiqedin oveq
LIGHT
PLASTIC COVER--Protects
Stirrer blade
0VEN VENT--Removes moisture
OVENSHELF
TEMPERATUREPROBE
gl_Ol_DTAi'*l
nhv_|
*nvb_.
,+ j i° +_
€ I_tllZ ?B=MP¢fl.
v|z
• bins
hzz
ATURE PROBE
DIGITAL TIME CONTROL
TIME/TEMP SWITCH--To cookby
Time, push left,set timer. To cook
by Temperature,push right, set
temperaturedial
I_nnll
ruuu
"rl_l_n
! _mv
r*nu"rnn|
_UN
I nuL
vlzlnn
hNUO
POWERSELECTBUTTONS-Select LOW/DEFROST,MED,or
HIGH settingbefore each use,
INDICATORLIGHT
"START" BUTTON--Push to
start all cookingoperations.
J
i
.-_
-%
CONVENTIONAL
q11111=RI
17
i8
19
20
MODELand SERIALNUMBERS--located
at right side of lower ovenframe.
OVEN SET (CLEAN)Knob
OVEH TEMP (CLEAN)Knob
Oven Indicator Light
71
A.tnm_ti_
22
23
24
25
26
27
28
Minute Timer
Oven Timer (CLEAN)Dial
LATCHRELEASEBUTTON
LATCH"
Self-CleaningOven Clean Light
LOCKLight
Shelf Support
OvenFrame
31
32
33
34
35
Windowand Metal Shield
DoorLiner
Broiler Panand Rack
Oven Light Switch--Door
Storage Drawer
Own
Timer
MODEL
,rl,i
I_.lflek
36
37
i
/ j+
++
+++
o+++
Hotpoint
RHSGGG
SURFACE
38
39
41
42
43
reserves the right to change materials
T
Calrod®Plug-in SurfaceUnits-Chrome-platedReflectorPan/Rings
Master Indicating Lightfor
Surface Units
Controlsfor SurfaceUnits
FluorescentLamp Switch
UNITS
RemovableVent Ductfor Lower
Oven(underright rear surfaceunit)
OvenCycling Light
Removablemetal
plates for optional
Surface
Light
Ventilating Hoodpreaoefilters.
and specifications
without notice.
i
A. MICROWAVE
to start
cooking
(if time allows,
do not use
HIGH
heat
to start),
medium
high--quick
brownings,
medium--slow
frying, low--finish
COOKING
1. Use
DO
proper
power level
NOT OVERCOOK.
as
recommended
and
boiler
small
2. Do not operate
the oven while empty.
If by
accident
the oven should
run empty a minute
or tw6, no harm is done. However,
try to avoid
nn_retin_
the oven emntv at all times--saves
energy
and also ensures
good long term hfe
of oven.
the amount
a container
cups.
1. Use
utensils covers,
of medium
weight
aluminum,cooking
tight-fitting
and flat
bottoms
which completely
cover the heated
portion
of
the surface unit.
3.
with a minimum
Keep an eye
on foods when
quickly to cooking temperatures
duce heat immediately
will keep it cooking.
them
heat.
setting
that
to lowest
........
6. Use correct
surface
unit
hea t for cooking
OFF
before
task..,
special
to boil
or two
COOKING
h_rn
rayon
C}FF
h_tenr_
r_tn_n_
j .............................
fond.
_
4. For self-cleanlng
oven, be sure
cess spillage
before self-cleaning
5. Cook complete
oven meals instead
of just one
food item. Potatoes,
other vegetables,
and some
desserts
will cook together
with
a main-dish
casserole,
meat loaf, chicken
or roast. Choose
foods that cook at the same temperature
in approximately
the same time.
6. Use residual
heat in oven whenever
possible
to
finish cooking
casseroles,
oven meals, etc. Also
add rolls or precooked
desserts
to warm oven,
using residual
heat to warm them.
remov-
high heats
ENERGY COSTS IN AUTOMATICALLY
Self elemaing ovens help conserve energy
means
less
electricity
(than
non
baking
and roasting.
In fact, enough
for the average
energy
costs
used in
period
of time.
I
oven
i L
DOE
electrically.
data)
cost
Based
for sell
on national
clean
cycle
.....
to wipe up exoperation.
F
system
for
3. During
baking,
avoid frequent
door openings.
Keep
door open as short a time as possible
...L--•
"
- ....
.3
w.e.
it is upv.cu.
4. Use resmum
.....
near with surzace
....
COOKing wnenever possible.
For example,
when cooking eggs
in the shell bring water to boil, then turn to
OFF' nn_itlnn tn eotnnl_t_ th,_ _nnl_in_
5. Always
turn
ing utensil.
Alw_vr
9
amount
bringing
at HIGH
and
1. Preheat
the oven only when necessary.
Most
foods will cook satisfactorily
without
preheating. If you find preheating
is necessary,
keep
an eye on the indicator
light, and put food in
the oven promptly
after the light goes out.
COOKING
fresh vegetables
cooking,
needed.
It is not economical
full of water for only one
C. OVEN
B. TOP-OF-THE-RANGE
2. Cook
heat,
finish
quantities.
SELF-CLEANING
since their specifically
self-cleaning
energy
is saved
automatically
average
is about
ovens)
electric
16€.
throughout
of
3.8¢
designed
is necessary
self-cleaning
rate
YOUR OVEN
per
insulation
during
normal
a year's
time
to pay
the oven over the same
Kilowatt
hour
(1977
¸¸¸77¸ - 7
Z_-_7
-7
MICROWAVE
OVEN
I
!
I
I
i
!
With your Multi-Power
Microwave Over. you have the versatility to cook just
about any type of food. Use the cook book provided with your oven to guide you.
I
M|l._n
]
U[
PUll
UII
_iUU-/OJ
ruw_l
t
auuuL
Boiling candy, puddings
and sauces,
shells, chicken pieces_ fish_ hamburgers,
meats.
Also, cooking baked-type
cookies such as brownies,
ur._
wv_L&_
UUL_UL
_.-4L*
tVUL_I
IJ_gzl_
_,_LJ_
cooking small to medium-size
vegetables,
pastry
bringing to boil soups, stews and simmered-type
fruits such as apples, beverages, many
appetizers
and fast melting of butter.
moist
cakes
and
bar
ME_O--Cooking
custard-type
vegetable casseroles, whole head of cauliflower,
omelets,
commercially
frozen souffles, some cookies, finish cooking fudge, bread pudding and other
dessert custards,
drying homemade
noodles and roasting some meats with automatic
temperature
control, including "Carefree Roasting."
LOW/DEFROST--Use
for most defrosting. Also dried beans and peas, pot roasting
. . .
even poaching eggs..,
are possible at this setting.
Shortbread
and meringue cookies
are cooked well at LOW. And softening and melting at this power level, although longer
MICROWAVE
The operating instructions below tell you how to start, interrupt and stop cooking in the
oven. While you are reading £neee ms_ruccmns wny not make a cup of conee--_-or omer
hot beverage as you learn to use the controls? Use a plastic-coated
paper cup for hot
a teaspoon of freeze dried coffee. Remove
spoon•
Piace food (or cup of coffee) in oven. Oven interlor light comes on automatically
when door is
IB
Select _Power. Level._See recipe for suggested
power levels for foods. For your cup of coffee,
set at HIGH.
BIB
Select TIME/TEMP setting. For your cup of
coffee, set switch to TIME by pushing Time/
Temp _witcb to the lelt. _EE _'EUIAL
u_'ERATING
INSTRUCTIONS
PAGE 11.
5
Set Time Control (1¼ to 1_ minutes for coffee). Digital timer goes up ,to 59 minutes and
ments of 10 minutes; knob at right of timer
_f,_ mlnute_ and seconds. To set minute knob,
grasp knob and push in. Turn to desired time
setting. Timer can be reset during cooking if
needed.
Pu__h"_;TART" button. When
oven i_ cooking.
interior light comes on, a fan starts to operate
and an indicator light comes on to tell you oven
is operating.
The timer indicator moves toward "0" only when the oven is cooking or defrosting with
microwave energy.
When the timer reaches "0," a bell will sound to tell you that cooking is completed and
Remember...
if you open the door before the timer has reached "0," cooking or defrosting stops, the timer stops and oven indicator light goes out. When you close the door and
push "START"
button again, cooking resumes where you left off!
10
:
:
:
L:_:
....
MICROWAVE
OVEN
i
(
I
HANDLE
I
END
L;_I:IL
I
t
I
f
I
I
SENSOR
CL!P
\,
The temperature
prod lS aeslgneu _o n_lp mu_u yuu_ u._lL, w_w _u,,_-6 .,u_ _._
w1_le requiring less attention for appropriate foods. Up to now, microwave cooking has
_,_
A_,_ h,_ q_TMR _qnw vn. e_n enok many foods to a Dre-set TEMPERATURE,
and be assured that they are as hot as you want them to be for serving, or proper doneness.
See page 12 for many foods recommended
for cooking with your automatic
temperature
probe. Page 12 also lists foods not recommended
for use with the probe.
In genera! insert probe into centermost
part of fopd as horizontally as possible.
insert aL least i-inch into IOOQ.
°
;
2.
Place food with probe
into oven.
,, Insert cable end into receptacle
wall until "seated."
BE SURE
I__Ul't.l_l._
PROBE
IU
UV
on oven
IS ATTACHED
SE-
r',.LN .IL_JI_Kj.IZ_ Ik_'.-,.L_.L_.
xx
probe is not attached
securely, the oven
will not turn on when "Star_" button is
pressed, as a reminder to secure cable end
of probe to oven receptacle.
Use clip on cable to loop cable where appropriate. Looping cable not only controls
length
of cable but also supplies more
stability of probe in food (helps prevent
probe slipping in food). Close oven door
firmly
tn in._ure ora_,r latching.
.......
#
.........
r"
-r
.........
--
I
n
(continued
next page)
MICROWAVE
. Set oven controls,
following
recipe
infor-
mation in special section for Automatic
Temperature
cooking,
located
in back
pages of Cook Book, which accompanies
your oven.
a. Set power level•
h
Wm
C) AJ.
_€_b
rlF1TlIK'L'(
.ILJ..LVIJU_/
/rl_'L'_KT')
l,J_±Vlf
_.._&_L
_'_€lbl.;ll
_
bU
rlrll_l_Klr'_
IJ_.LVJLf
(push switch to right) and dial finished temperature following recipe
information.
(NOTE:
If the actual
temperature
of food in oven is higher
than the temperature
you dial the
oven will not turn on when "START"
button is presseu. _necK _emperature on di-,d to be sure it is set corrpetqv
.....
Ill
s
w
r_.qt_
# ..........
T_e _n_ _h_n
7
..........
fnnd
in oven has already reached or exceeded desired finished temperature
•.. no further heating needed!)
c. Push "START"
button.
cable end of probe
remove
food and
together.
control
dial Lo lower temp setting
12
_ S
......
from receptacle,
then
temperat, ure probe
NOTE: So that you can plan an approximate
serving time, recipes for using temperature
probe give both temperature
to set and approximate
cooking time. If oven turns off
unusually early, it may be that probe has slipped out of place in cooking. (This
can happen with any food thermometer.)
"When this happens, reposition therfood, turn TEMP
:::
T'F nnf.
" reached,
interior light and fan shut off and
When
presetinternaltemperatureis
,,,
A
j•
until
oven turns off.
vv=J,_"_"
1. Casseroles--150°-160
foods heated together
° internal
temperature
gives best doneness
into a main dish. Raw foods such as hamburger
on mixture
of precooked
or other meat, vegetables_
casserole heated to above temperature. The advantage of the temperature probe: _t tails yo
when casserole is at correct temperature for serving, without checking, peeking or guessing.
^
2.
_
_
•
ii
,
,
•
,
-,w
•
s
i
t
Reheating
leftovers--this
type oz tooa zs exceuen_ to nea_ wire zemperamre prooe oecause
often the amount of leftover food is not known, therefore,
time to cook is only a guess. Cooking to a preset temperature
(usually
140 to 155 °) eliminates
the guesswork.
3.
Plates of Food--in
general, place temperature
probe in largest piece of food, then cover plate
with wax paper (or lightly with plastic wrap ). A preset temperature
of 150 to 160 ° gives piping hot food.
4. Beverages
and soups--use
clip on cable of probe to help stabilize
probe in liquids. A preset
temperature
of 130 ° is "warm to drink," about 170 ° is "steaming
hot."
5.
Beef, lamb
to stabilize
and ham loaves--be
sure to place
probe in meat mixture.
probe
as horizontally
as possible,
and use clip
meat. A good rule of thumb to follow in preparing meat loaf mixtures _s to use 1 cup hqmd
(milk, water or juice such as tomato) to lZ/_ total pounds ground meat.
6. Roasts-carefree
microwave
many roasts. Very specific instructions
7.
Dips--hot
dips are a popular appetizer.
An__internal
me ingrealen_s)
l, ]gs_ rlgn_ ro serve guest_.
1.
Stewing, simmering
and candy
ing or simmering
temperature
2.
Delicate butter icings, ice cream, frozen whipped topping, etc.--these
temperatures.
Lowest setting on temperature
probe is 90 ° .
making--this
and holding
temperature
are included
in Cookbook.
of 90-130 ° (depending
on
type of cooking involves bringing food to a boilit at that temperature
for a long period of time.
hard foods, it could break. However,
after defrosting,
many
with the probe to the precise temperature
for serving.
convenience
soften
rapidly
v
foods may be heated
4.
individual
foods cooked in batches--in
cooking with microwave
energy, differences
from one
food to another,
even of the same type of food can result in different'cooking
times of foods
in the same batch. A variation in size (such as in cup cakes, sandwiches,
etc.) or moisture content Lsucn as m potatoes
ana omer vegeraDms)
can cause variation
in cooking
..... ' ................
speeo, _ ......
xem}_erature probe in one food in a batch might not correctly indicate internal
temperature
of all
oods cooked together.
5.
Starchy vegetables--potatees
which cook to steamy hot temperatures
perature
probe due to starchy nature of interior.
(Clean immediately
rub lightly with plastic scouring ball, if necessary.)
8.
BatMrs and doughs which are baked.
This type of food should
be observed
when cooking to best judge when done. Also, periodic turning of the dish is usually required
on these
delicate food types.
13
A
at warm
tend to stick to temwith soapy cloth, then
SURFACE
I SPECIAL
NOTE:
With
the upper
oven being
over the cooking
sur-
face, you
water
condensation
may find that
or water
foods droplets
you boil on
on the
the surface
undersideunitsof may
the upper
cause
A
W
such as vegetables,
rice, noodles,
ture, such as sauces or gravies.
etc. or foods naturally
will °!c°"dentation
not
mi ncondensation
" Lt_h
ss!b!li
Y damage your: range,
I Steam
!
high
!
I
in mois-
but if you wish
to
high-moisture
foods on the surface unit.
±. _,over po_s ann pans wire llClS whenever posslnle when DOlling
2. Select a front surface unit for boiling any foods, when possible.
I
I
Your surface units and controls are designed
to give you an infinite choice of heat settings for
cooking on top of the range. On models so equipped,
a diagram
above or below each cnn_:rn|
knob shows the corresponding
unit which that knob controls.
How
To
Set
Yaur
_urf_p.
Controls
Unit
i
_-
] Step
_
] Turn
2
either
V
counterclockwise
clockwise or
to da._lmd
'1
k. k,,,A
v
J
Control knob must be Pushed into set only from OFF
other than OFF, it may be rotated without pushing
pops out.
At-HI
highest
position,
setting;
there is a slight
the lowesL setting
niche so control
is between OFF
position. When control is in any position
in; when rotated
to OFF, control knob
"clicks"
into the
and WM or OFF
up
down, (See
depending
needs.turnIn of
a quiet
kitchen, adjusts
you may
and orLOW.
diagram).on your
A siight
the controi
the hear
heat
slight "popping"
sounds during cooking, indicating
heat settings are
being maintained.
Be sure
_I_£_
I
you turn
11_
_11
auy
Cooki.g
1-IIGI-I
MED
MED
===::==_:_===
_urla_
to OFF
unl_
is
when
Fast
An indicator
_
(_
_J
light
will glow when
on.
Quick start for cooking;
HI
you finish cooking.
. (_-_
• o
°1°
Guide for Using Heats
bring water to boil.
fry, pan broil; maintain
Sautf_ and brown;
LOW
Cook after
WARM
Steam
NOTE:
==:
control
• o
°1°
maintain
starting
at HIGH;
rice, cereal;
1. At HIGH,
MED
greasy spillovers
2. At WARM,
fast boil on large amount
of food.
slow boil on large amount
of food.
cook with little
maintain
serving
HI, never
may catch
leave
fire.
LOW,
melt
chocolate,
water
temperature
food unattended.
butter
14
in covered
pan.
of most foods.
on small
Boilovers
unit.
cause
smoking;
UNITS
SURFACE
UNITS
Utensil
Tins
'B"
1.
Utensils should be fiat on bottom and should
units, small pans on small units).
match
size of surface
unit (large
pans on large
2.
Aluminum
utensils of medium weight are recommended
for surface cooking because they
heat evenly and quickly. Skillets do a good job of browning foods and saucepans
(with tight
fitting lid_s).are ideal for nutritious
cooking with little water. Use regular, and non-stick type
iinishes. FoUow directiqns
given in the Surface Cooking Chart on the following pages, l_ecommended
aluminum utensils were used in testing food for this chart.
utensds
made of the following materials:
cast _ron, gla_g ceram]c (pyroceram),
and stainless
steel. Also, some types of enamelware
which under certain conditions
could melt and fuse to
mend heats no higher than MED and using a wire grid between utensil and electric surface
urdt. Obtain grid when utensil is purchased, or at Honsewares
Section of most department
sfx_re,_.
,
IT IS MOST IMPORTANT
FOR GOOD HEAT
CONDUCTION
THAT
UTENSILS
WITH FLAT BOTTOMS
BE USED. Special
cooking equipment
without fiat Ix)ttoms,_
such as the oriental wok, are not recommended.
Life of surface unit _
be shortened and
range top can be damaged due to high temperatures
required in this type cooking.
t;EflEAL
Cornmeal
_._ _
\_,_..
:___
Grits
Oatmeal
I
adding cereal, switch to
Hl_Brtng
water to boil. Before
i
LOW or WM, then stir in
cereal. Finish according to
i
expand when cooking.
1. Cereals
bubble
and
Use large
enough
pan
I....................
i ...................
2. For steamed rice, switch
to WM; cover and cook
25 minutes.
EGGS
Cooked in shell
HI--Cover eggs with cool
water. Cover pan and bring to
steaming point switch to
LOWor WM. Cook3_4 rain.
Begin timing when first
wisps of free steam
come from cover.
for hard-cooked,
'
Fried '+Sunny Side
Up
MED--Melt butter, Add eggs
and cover skillet; or do not
cover but baste with fat.
Continue cooking until white
is " ust set" about 3-5
more m notes.
Poached
HI--Quickly bring water to
steaming point. Switch to
MED or LOW, Carefully add
5 minutes for medium
doneness.
Scrambled
HI--To heat butter until light
golden color. Switch to
15
Variation: Start heating
fat at HI; when melted,
switch to LOW, add eggs.
When bottoms are just set
turn eggs ++overeasy" to
cook other side.
Eggs are easy to handle in
MED or LOW+Add egg mixture,
cook stirring to desired
doneness. Remove from heat,
or pancake turner to
drain.
E_gs continue to set
shghtly after removing
from heat,
(continued)
,_! _
"-_
'::
..............
.
'"_"
S"_'_
J
F "_'_ /
""
_
}i'
_;
_',i__%
_
•
_
!i_t_;"_[:_!;;i_
U_'!_i'!.]
<b
i
I
i
..........
............. " --:_-
-..........
UNITS
.........................
/-I()FVIC
Canning
•J
should
( Q/IH/I//'iP
be done on range
top only.
DO NOT
1/I).
CAN
IN OVEN
OR IN MICROWAVE
A
¥ azax-4,
m
more than 1-inch beyond edge of cooking area) is not recommended.
However, when canning
with water-bath
or pressure canner, large-diameter
utensils may be used. This is becouse boiling
water temperatures
(even under pressure)
are not harmful
to cooktop
surfaces surrotmding
heating
unit.
HOWEVER,
DO NOT USE LARGE
ETER UTENSILS
FOR BOILING
3y£UlJ
Uf
_tlt;_
IIlIXLUFUS--;:IIIU
all
gypes
Such
OBSERVE
FOLLOWING
1. Bring water
ting to maintain
to boil on HIGH heat, then after boiling
boil (saves energy and best uses surface
fits over center
could
CANNERS
OR OTHER
LARGE DIAMFOODS OTHER
THAN WATER.
Most
OI iryiglg--cooK
a_ mmperamres
mucn
mgner
man
eventually
harm cooktop surfaces
surrounding
heat-
boihng water.
ing units.
2. Be sure canner
temperatures
DIAMETER
OR FRYING
POINTS
of surface
!N CANNING_:
unit.
has begun,
unit).
If your model
adjust
heat
to lowest
set-
range does not allow canner
to
3. Flat-bottomed
canners give best canning
results. Be sure bottom of canner is flat or slight
indentetion
fits snugly over surface unit. Canners with flanged or rippled bottoms
(often found
m enamelware)
are not recommended.
RIGHT
_"
WRONG
4:___Whe_n___nningL_u_s_e_r_ec!pes fr?m_repu_ble
sources. ' Rel!able recipes
manuaat;_urer
ut your carmer, manmac_urers
o_ glass Jars tor canning,
and, the United States Department
of Agriculture
Extension
Service.
5. Remember,
in following the recipes, canning is a process
steam. Be careful while canning to prevent
burns from steam
are available from flae
SUCh as Ball and Kerr;
that generates
or heat.
large
amounts
of
NOTE:
If your range is being operated
on low power (voltage_) ,_.canning may take longer than
expected,
even though directions
have been carefully
followed. The process may be improved
by: 1) Using a pressure canner, and 2) For faster heating of large water quantities,
begin with
HOT tap water.
Use minimum
amount of fat for effective shallow or deep-fat
full of fat can cause spillovers when food is added.
Keep
an eye on foods which
fry at high or medium
frying.
Filling
Use deep fat thermometer
smoking point),
whenever
possible
the pan too
high heats.
If a combination
of oils or fats will be used in frying, stir together
before
tats melt slow y. _iways neat tat slowly, and watch fat as it heats.
_J
to prevent
overheating
fat
heating,
(beyond
Foods for frying should be as dry as possible on exterior surfaces.
Frost on frozen
or moisture
on fresh foods can cause hot fat to bubble up and over sides of pan.
I_
Keep
range
and ventilating
hood
@
free from
17
grease
accumulation.
or as
the
foods
A
CONVENTIONAL
COOKING:
A
A
v
mmm
A
F
w
Digital
Clock and Minute
DIGITAL
CLOCK
At the end of the set time a buzzer sounds to
tell you time is up. TO TURN OFF BUZZER
turn center Knob, without pushing in, until
Timer
TO SET THE CLOCK, push in the center knob
of the Minute
Timer
and turn Knob in either
direction
to set the Digital
Clock numerals
to
the correct
time.
(After setting the clock, let the knob out, and
turn the Minute
Timer
pointer
to OFF.)
MINUTE
pointer reaches OFF.
Automatic
Oven Timer
The automatic
oven controls are designed for
the homemaker who can't be tied down to being
in the kitchen or at home at specific times to
turn an oven on or off. These controls can be
preset to start and stop your oven for you. Or,
if you prefer to start the food yourself, ÷hey will
take over the job of turning the oven off.
TIMER
TO SET THE MINUTE
TIMER,
turn the
center knob clockwise, without pushing in, until
pointer reaches number of minutes you wish to
time (up to 60).
18
;i ==:
"'-_"_-;''-'-;
COOKING:
To set
the
dials
automatic
next
STOP.
TIMER
to
Each
segments
oven
clock,
dial
is marked
ers on these
dials
in.
use
marked
and numbered
is pushed
timer,
the
can be moved
the
two
only
The
only
point-
are
a "ratchety"
sound.)
If pointer
it means
knob has been pushed
in and
has
is in out
position,
showing
cannot
been
on
the
clock.
then
be
turned.
these
dials,
show
the
set. To be certain
turn knob
be sure
so pointer
Knob
will
(Note:
the hands
pop
A2 and
time
SET
TIMER
"LT'DArP
f%_T
out
and
you
of the range
AUTOMATIC
WILL
A'_TY_
set
_'fil_
setting
work
BAKE
setting.
Do not
appears.
Carefully
above.
If all operations
1. Set START
time.
THE
time.
off. The
illustration
Automatic
in knob
shows
on
the
START
START
Push
in knob
on
to time you want
shows
Timer
set for
a later
and
_rAt_r
works
time
t_an
OVEN
SET*
b. Turn
OVEN
TEMP*
for food
close the
'
Qoor
the
only
fruits
the
steps
done
given
as explained,
_IlUUlU.
/,_UbUIIlabll&€llly
Oven Ti._er
and vegetables
same
cooking.
temperature
perishable
fish, stuffings,
pointer
STOP
oven
STOP
if STOP
shows
cooked
about
dial
on
2 hours
time
unless
cooking
should
be thoroughly
at
time
range
no matter
to TIME
• .......
* ....... "-'--'--
on and off at the
times
However
such
pork,
foods
as milk,
should
standing
eggs,
not
be
time
in
foods.
In
.u_.. 2 . ..............
cooking
what
is to
of these
the nature
start
of the food,
immediately,
chilled
in the
foods
refrigerator
is
clock
, aa.,-, 0VER
am,
o_nli
n_m_mm
Surface
location
is under
¢:i,m:aer nmliilT
,_mm
m,_
BAKE.
to proper
Place
well
food,
and time.
unless
after
all cases,
take
one
cook
and
automatically
to turn
generally
You can
nature,
poultry,
h_ai_mr
to be cooked.
ail(1
do at
if no light
A
Your
of a highly
dial.
3. a. Turn
be turned
A_
to automatic
6:00.
ture
11,
_.._oven Is _"÷ ....
pointer
are
rr'T_
they
be concerned
i-UUU_
With
OVEN
at 3: 30.
on
;E_
.."ram
q,_UURili_]
THAN
SHOWS
ON
DO AS FOLLOWS:
Push
illustration
STOP
at
than
recheck
U_Ji:lJ.'i:I_I_
WII).
Meats,
and turn
TC_Z.TrrtCl
differently
ATTrIy't_KArrITi"IATTV
TIME
CLOCK,
2. Set
A
clock
OVEN
SWITCH
AT A LATER
THE
RANGE
turn on. The
follow
of day.)
THE
SO IT
AUTO-
from ovea turn OVEN
T
BAKE
AA
A. TO
OFF
TIME,
A3 above.
T%,TT_T_ArID,c%D
_X)'I_'_T
knob
UVUII
correct,
TURN
A LATER
C. When food is removed
SET to OFF.
is at time
Before
TO
AT
knob
turned
you can hear
can be turned
pointer
AND
MATICALLY
when
pointers
DIATELY
and
15 minute
off in
by the hour.
(When
the
START
food
tempera-
"v-
oven "--'"
wilt
you
have
lamp
switch
right side
of control
panel. Lamp may be lighted
by press1_,,_ +h. I_,rnrl _wi+eh h,,ttnn I_ _ilret,(I hold hut,-
in oven,
ton
set.
depressed
until
light
comes
on.
O
19
CONVENTIONAL
.d
I II I
I
_11' I
II
I
W
Your oven is designed
to give you top results
baking,
roasting,
and broiling
when
used
iiiii
in
as
9S A IDVI_ID
I......
] uvr.
n
/ I xI r A\
SETTING
Before
I. Look
Using
Your
at the controls.
Be sure
Oven
you
how to set them properly, Read over the directions for the Automatic
Oven Timer
so you understand
its use
with
the
2. Check oven interior.
Look
a practice
run at removing
properly,
to give sure sturdy
3. Read
over
information
J20r
at the shelves.
and replacing
support.
and
tips
_1
o?_l'lt?
controls.
Take
them
•
_.lL._.t_/_J,_,
wise)
ward
I
FORt_._I/
OKING
N_o)RMAL
understand
I
t_
rolag_
until
the
the index
11
I____L
[De
IT,HOD
tO
*1__
_:_|_1
i_1__?_
1,n@
l'lgn[
_13tOUl{_-
red pointer
is pointing
up,
marker.
When
this location
tois
position.
that follow.
"pecially
Keep thisduring
book the
handyfirst so weeks
you can
refer to acit,
of getting
quainted
with your oven.
Oven Controls
The controls
for the oven(s)
are marked
OVEN
SET
and OVEN
TEMP.
OVEN
SET
has settings
for BAKE.
TIME
BAKE,
BROIL,
CLI_AN,
and Off.'
When you turn the knob to
the desired
setting,
the proper
heating
units are
then activated
for that operation.
Oven Interior
Shelves
OVEN
The shelve(s)
are designed
with stop-locks
so
that when placed correctly
on the shelf supports,
_el,
TEMP
trolu
maintains
vvz-k_tvi
_Lou
the
}
to
temperature
DE_UIJLa
you
t, OOu
)
_tilU
oven,
(b) will not tilt when removing
food nor
when placing
food on them.
TO REMOVE
shelve(s)
from the oven, when
cool, lift up rear of shelf, pull forward
with stoplocks along top of shelf supports.
also at CLEAN
(880°).
A light near this control
glows until oven reaches
the selected
temperature, then goes off and on with the oven unit(s)
during
cooking.
PRE-HEATINO
the oven, even
to high temperature
settings,
is speedy--rarely
X£1UI._
L_I_._£
_:tUUU_
_U
Jl;|Jlu_t_3.
JL_lt_l_l_t_
L_J_
UV_Jl
only when necessary.
Most
factorily
without
preheating.
_oods will cook satisIf you find preheat-
with
shelf
stop-locks
resting
on shelf supports.
toward rear of oven; it will fall into
light
light
oven
shelf will run
pulled forward.
When
and
goes
put
out.
IMPORTANT:
a red pointer
_(
food
in
the
promptly
The OVEN
TEMP
control
that is used only for CLEAN.
marked
on the outer
with the index marker
the control.
edge of the control
located
immediately
after
mhalF
ia
;n
_r
under
+_nm;÷;an
shelf
support
mf_n.l_l_a
when
,L£:
.....
The
light
on and
knob)
above
-
_n
shelf
is
Oven Light
has
For
comes
off when
on automatically
door
when
the
is closed.
2O
=
Push
place.
-
door
OVEN
CONVENTIONAL
OVEN
When
cooking
a food [or the first time in your new oven, use time
given on recipes as a guide. Oven thermostats,
over a period of years,
may "drift" from the factory
setting and differences
in timing between
an old and a new oven of 5 to 10 minutes
are not unusual
and you
may be inclined
to think
that the new oven is not performing
correctly. However,
your new oven has been set correctly
at the factory
and is more apt to be accurate
than the oven it replaced.
1. It is recommended
that
you
operate
the
range for a number
of weeks to become familiar
with your new oven's performance.
However,
if
you find that your foods consistently
brown too
little or too much, you may make a simple adjustment
in the thermostat
(OVEN
TEMP)
knob. See section
titled "Care
of Your
New
Oven."
2. Use
tested
recipes
from
reliable
sources.
Measure
ingredients
accurately
and combine
carefully.
Use correct
size baking
utensil.
3. Place shelf at position suggested
on chart below. On models so equipped,
letters are marked
on wall of large oven. On models
where letters
are not marked
on oven, lowest
position
corresponds to A in chart, B is next highest
position,
etc.
4. Preheat
the oven only when necessary.
Most
foods will cook satisfactorily
without
preheating.
If you find preheating
is necessary,
keep an eye
on the indicator
light and put food in the oven
promptly
after light goes out.
5, To set oven: Close oven door. Turn OVEN
SET to BAKE
and OVEN
TEMP
to temperature OR recipe or on Baking
Chart.
6. Place
food in oven,
being certain
to leave
about
1-inch of space between
pans and walls
of oven for good circulation
of heat. Close oven
door. During
baking, avoid frequent door openings to prevent
undesirable
results.
7. Check foods for doneness
at minimum
time
on recipe.
Cook longer
if necessary.
Remove
foods and switch off heat. When cooking food for
first time in this oven, use times on recipes as a
guide. Be certain
foods are done before removing from oven. See Baking,
Before
You Call for
Product Service.
NOTE:
Information
about baking
at high altitudes can usually
be obtained
at your state agricultural
station.
BREADS,
COOKIES I
Brownies
QUICK l
Biscuits
Coffee Cake
Corn Bread
Gingerbread
Plain Muffins
Popovers
Quick Loaf Bread
i
B, C
B, A
B
B
B
425-475
350-400
425-450
, 350
400-425
375
B
350-375
A, B
i
10-20
20-30
25-40
30-45
20-30
45-60
Drop
Refrigerator
Rolledor Sliced
B, C
C, B
C, B
C, B
325-350
25-35
350-400
10-20
400-425
6-12
7-12
375-400
45-60
MISCELLANEOUS
Apples, Baked
Custard, Cup
Potatoes, Baked
Puddings, Rice
and Custard
Scalloped Dishes
Souffles
A, B, C
B
A,B,C
B
A,B,C
B
350-400
300-350
325-400
30-60
30-60
325
60-90
30-60
30-75
325-375
300-350
60-90
1 For best results use shiny aluminum utensils with dull finish on bottom. To RAISE YEAST DOUGHS, cover lightly
w th c oth and p ace n your well insulated oven to keep away from drafts Yeast doughs raise best at 85 ° to 110 ', so
oven lamp should be off during rising. FRUIT CAKES: place large ones on lower she f pos t on; p ace sma or oaf
pan type on shelf in center of oven.
2 To brown meringue only, use 400, 8-10 mln; to cook meringue through, use lower temperatures for times given.
NOTE: When two shelf positions
are listed, the first one gives well browned and cooked food. If you desire a different
browning, use the second shelf position the next time you cook. Foods listed with three shelf positions
cook successfully on any position listed, alone or in an oven meal.
21
®
CONVENTIONA L OVEN
q £sting
Roasting
is oven
cooking
of tender
5. Most
meat or poul-
try by dry beat. Roasting
temperatures
should
be steady
and low.
(Low temperatures
keep
spattering
and oven cleaning
to a minimum.)
It is not necessary
to sear, cover, baste or add
below
temperature
'standing
is planned,
FOR ROASTING
1. Check weight of meat, and place, fat side up,
on roasting
rack in a shallow pan. (Broiler
pan
with rack is a good pan for this.)**
2. Place
in oven
preheating
on shelf
continue
in A or B position.
perature
chart
below
gives
approximate
time
only accurate
BEEF 2
Standing Rib
Rare
Medium
Well Done
Rolled Rib
test
If no
tem-
pork,
but
lamb,
allow
additional
time
under
5 pounds,
etc., can be
10-25 min-
(10 rain. per
more Lime for
in
minutes
per pound.
These times should only be
used as a guide.
A meat
thermometer,
inserted
into the center of the thickest
part of the meat,
is the
on chart.
to suggested
ROASTS
a, Frozen
roasts of beef,
started
without
thawing,
is necessary.
while
the oven. For
if meat is to
gravy or for
wish to remove
meat
temperature
is 5-10'_F
suggested
cook meat
FOR FROZEN
No
slightly
on chart.
ute_ per pound
pound for roasts
larger roasts).
4. The
to cook
easier
carving,
you may
from oven when internal
water.
HINTS
meats
standing
after being removed
from
rare or medium
internal doneness,
stand
10-20 minutes
while making
for doneness.
b. Thaw most frozen
ensure
even doneness.
poultry
Some
poultry
can be cooked
ing. Follow directions
successfully
without
thawgiven on packer's
label.
3-5 Ibs,
6-8 Ibs. l
24-30 rain,
18-22 min.
30-35 rain.
22-26 rain,
35-45 rain.
28-33 rain.
Add 5-10 min./pound
to times given for standing rib roasts,
before roasting to
commercial
frozen
130-140
150-160
170-185
I
PORK,
Loin
Fresh
fresh
Ham,
3-5
35-40
Ibs,
min.
Shoulder
POULTRY
Chicken
Ready-to-Cookwt.
Turkey
Ready-to-Cookwt.
"
3-5 Ibs,
35-40 rain.
Under 10 Ibs.
20-30 min.
6-8
30-35
Ibs.
min.
I
30-40
rain,
I
Over 5 lbs.
30-35 rain.
10-15 tbs.
Over 15 Ibs.
20-25 rain.
15-20 rain.
170-1'75
185-190
F
in
IIn Thigh . Stuffing
_ 185-190
165
l
_ 180-185
165
1 For roasts over 8 pounds, roast at 300 and reduce time. Figure the estimated time from the above chart. After ]/2
that time has passed, check meat thermometer for internal temperature at half-hour intervals.
2 Tendered beef found in some markets may require less cooking time than regular beef. When cookin_ tendered beef,
estimate cooking time using shortest time given in minutes/pound for desired doneness. Also this type of beef
is usually well-done at 170 internal temperature,
**NOTE: Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits cooking heavily cured
meats, or for basting food during cooking. Avoid spitling these materials on oven liner or door. See cleaning note, on
charts, Care Section.
22
CONVENTIONAL
OVEN
Broiling is cooking foods by intense radiant heat from the upper unit in the oven.
Most fish and tender cuts of meat can be
exterior brown on meat and the possibility
of fats on foods catching fire.
4. LEAVE DOOR AJAR about 3 inches
--door
stays open by itself, and keeps
heating
unit at proper temperature
for
broiling.
broiled. Follow these steps to keep spattering and smoking to a minimum.
1. If meat has fat or gristle near edge, cut
vertical slashes through both about 2-in.
apart. If desired fat may be trimmed, leaving a layer about _-in. thick.
2. Place meat on broiler rack in broiler
5. SWITCH
OVEN
SET and OVEN
TEMP
CONTROLS
TO BROIL.
Preheating unit is not necessary3t
6. Turn food only once during cooking.
Time foods for first side as on chart. Turn
pan which comes with range. Always use
rack so fat drips into broiler pan; otherwise juices may become hot enough to
catch fire. Aluminum foi! may be used to
line broiler pan and rack. But, be CERTAIN to cut openings
in foil, to correspond with rack so fat drips into pan
below. See note below before marinating
and using barbecue sauce.
3. Letters on oven wall, and chart below,
indicate where to position shelf for best
browning while cooking inside of food to
desired doneness. Placing food closer to
top of oven increases smoking, spattering,
tfNOTE:
O
food, then use times given for second side
as a guide to preferred doneness. (Where
two thicknesses
and times are given together, use first times given for thinnest
food.)
7. Turn oven off, serve food immediately,
leave pan outside oven to cool during meal
for easiest cleaning.
Cooking times given are approximate
and
should be used only as a guide; they are
based on meat at refrigerator
temperature
when placed in oven.
If your range is being operated on low power (voltage),
broiled foods may be
lighter brown than expected, even though directions have been carefully followed.
Browning can be improved as follows:
1. Follow directions
given on this page for setting up the oven, preparing
food,
setting controls and leaving door ajar.
2. Preheat the broi! unit fgr 10 minutes with food and broiler pan outside the oven.
3. Place food in oven, leave door ajar and time first side of food as directed. Turn
food and time second side, BUT for the LONGEST
time given on the chart for
your particular
food type, thickness, etc.
23
A
V
CONVENTIONAL
BROiLiNG
Beef Steaks 2
__:_-_
CHART
_
I
I
!
Thin steaks, 1/2-_ inch thick cook through very quickly.
For best outside browning, pan frying is
recommended.
See Surface Cooking ChaR. If oven broiling is preferred,
use D shelf position. To
achieve best browning
on second side, cook first side just to change meat color then turn and
cook to doneness preferred.
ii
Rare
I
1 in. thick
C
I
7
6-9
.........
Well Done
Rare
Medium
We|l Done
.
.......................
,,sh
I l'bf"'etsI c I ° I "'
HamSlices
I 1-2slices,
Win.
Raw Cook Before Eating
I
I
C
C
B
C
A
1Vz in. thick
(2-21/2
(1-11/2 Ibs.)
¼-g2 in.
I
Bread (Toast) or
i
Toaster
Pastries
I
8-10
7-8
14-16
6-8
20-25
I
I _
1_/2-in
about 1 lb.
(1V2 Ibs.)
/
|
|
[c
Lamb Chops
J
Medium
J
2 (1 in.)
Well Done
I
about 10-12 oz.
Medium
I
2 (11/2in.)
Well D°n_e.
.......................... !_
about 1 lb.
Bake_Products
i
12
!0
15
8
25
l
B
.
c
C
B
I
2-4 slices
I
|
|
J
I
/
l
I
8
12
lo
10
17
I
D
I
I
4:_
|
I
J
9-11
1 -
I
8-1o
I
4-6
/ ....!_.2_:!_
.............
!
1V2-2
J
1/2
.! Pk_:.!2)
.....................
I..............................................
I ............ I...........
1, See UsingYour Oven for positioning
shelves.
2. See note on roasting chart about tendered beef.
3. Brush each side with fat. Broil skin side down first. For all weights of chicken, BROIL WITH DOOR
CLOSED. For any weight over 2 Ibs., cook first side 5 minutes longer than time given on chart.
4. Cut lobster lengthwise through hard back with sharp knife--break
oil or butter and again after half the cooking.
NOTE:
open and brush with melted
Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits,
cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials
on oven liner or door. If spilled, wipe up immediately
with a paper towel; when surface is
cool, clean and rinse.
24
CONVENT|0NAL
OVEN
HOW
TO OPERATE
gmglm,npmmw;_mNIVm
AUitl_ml_tUIIIl_ll_
U_J"UHI:
_
OVEN
1
IIANIIILnU_
i/,IH
U IiVU
CYCLE,
CHECK
TO PREVENT
RPII
I'UUH
_
_--nnnndp,,_
,M,H
W
_l::l,,i--I.;i,.l::l.ll_illlt,1
THESE
THINGS:
SMOKING,
.d;LO
(b) Remove broiler pan, rack
front of book to identify.
and other
cooking
utensils.
See photo
in
Clean spatters or spills on oven door outside gasket and area around oven
opening • See "_"_
"_'_
_,_,-m
_I.alINIL*II
_,,r_, r_,
.... .-.......pu_,'_.
_T_r_,_
O V Ir,,±'_ _'_
11 l"lialkl_l_
L#rL)_L#A
IUIIUWIII_
J2_Jga Y i:_ll
USE COMMERCIAL
OVEN CLEANER
IN OR AROUND
THE SELFCLEANING
OVEN..
DO NOT CLEAN
REFLECTOR
PAN/RINGS
FROM
MODELS
WITH PLUG-IN
SURFACE
UNITS
IN SELF-CLEANiNG
OVEN.
e),
They
0
are chrome-plated
On models
Be sure
O.
and will discolor,
so equipped,
oven
be sure rotisserie
g
receptacle
is closed.
light is off.
On models so equipped,
raise the window shield by lifting handles
fully raised position.
Shield must be up so door can be latched for oven to operate.
THEN FOLLOW THESE EASY STEPS FOR
THE COMPLETE SELF-CLEAN OPERATION:
A
CLOSE
OVEN
DOOR.
TURN
i
POINTER
UVP_-N
_1_1
TURN
OVEN
K_U.II:;IO
TEMP
tsL_AI'_.
KNOB
_
m
_
A
V
INDEX
MARKER
TO
PAST
BROIL
SETTING
TO
CLEAN.
THE POINTER
ON
THE OVEN
TEMP
CONTROL
SHOULD
POINT UPWARD
TOWARD
THE INDEX
MARKER•
(When this location is reached the
control
should
snap
into final
position. )
25
_,,
to
OVEN TEMP SETTING FOR CLEAN CYCLE
CONVENTIONAL
DTTi:I-T
A'_'TT'_ T-T/"IT T_ T Aq"/-'TT
T_T?T '17A_17
"I_TT'T"I"(_T_T
*.J,
dT4"TT 17 rt
TT_T'h.TIr]_
LATCH TO RIGHT UNTIL IT IS IN CLEAN POSITION.
(OVEN SET
knob must be in OFF or CLEAN position before latch can be moved.)
W
/3
_°
ON YOUR
AUTOMATIC
OVEN
TIMER:
CHECK START DIAL TO BE CERTAIN POINTER
IS AT THE SAME
TIME AS THE RANGE CLOCK. IF NOT, TURN START KNOB UNTIL IT
POPS OUT AND CANNOT BE TURNED.
SET THE POINTER AHEAD, ON THE DIAL MARKED CLEAN, FOR AS
MANY HOURS AS NEEDED
TO CLEAN THE AMOUNT OF SOIL iN
YOUR OVEN. SUGGESTED TIMES FOR CLEANING ARE.
og;A/-___t_gtll
_v_lx
dxt_xl_
L_;
xavuxo
xux
XUVI_.I_,.,XCILII_
Ov./aa_
¢,_ aavl._o
v,/L
AaaVA_
XVL
_
_aVA_
heavily soiled oven.
llrli]i
a moderately
soiled oven.
A
V
o
properly.
hot and the door will soon he LOCKED.
The light will stay on during
clean;n# t;me and until oven heat decreases in temperature
again. See
more information under When Lock Light Glows. DOOR AND WINDOW GET HOT DURING
SELF-CLEAN
CYCLE. DO NOT TOUCH.
WHEN LOCK LIGHT IS OFF, PUSH AND HOLD LATCH RELEASE
BUTTON
WHILE SLIDING
LATCH LEFT TO OPEN POSITION.
Now, open the oven door to see your sparkling oven! (Lower window
shield by pushing handles toward bottom of window•)
6")
TURN
OVEN
See More
SET TO OFF.
Information
On the SelpCleaning
26
Oven,
next
page.
OVEN
CONVENTIONAL
OVEN
ln/armation
ON THE SELF-CLEANING
OVEN.
U ....
IJ. lml--,L_
they
EIUl(I/
Iltk
tion o-f-o]isoit-doesn't
walls.
xr
Iour
_.
oven
i/MUI'KC3
is
_l ....
J
L-.
_1_-_--* t--_
. ......
._ .....
conf_ct
shelf
sunnortsL
Use
a light
al_Dlic _t
ru_ down and soil'ove_
above usual cooking heats)
which causes soil to
disappear
from the oven. A device in the oven
further converts soil into an essentially
odorless
and colorless
vapor. A slight odor may be detected, especially
during the first few cleanings.
_Before Cleaning;
Check the Following
OVEN
FRAME
liner outside
the
AND
woven
DOOR
gasket
Self-Cleaning
LINER--Door
(see photograph
Oven Notes
ASH_Some
types of soil, even though they dis;nf_p'l-_l+_ will lomsw _id_n_if,
in tho nv_n_ This
are sealed
off from the oven during
cleaning,
therefore,
are not cleaned
automatically.
However, during
cleaning
these
areas
heat enough
to "bake
on" soil present
so it becomes
harder
to clean. If these areas are soiled, remove
before
appears as a light film or a darker, heavier ash,
depending
upon the amount
of soil which
was
in the oven. This ash can be removed
with a
wipe of a moist sponge
or cloth. IF PART
OF
A DARK
DEPOSIT
REMAINS
AFTER
WIPING WITH
A MOIST
SPONGE,
THE
SELF_
wool pad, if necessary.
Rinse
thoroughly
to remove soap before
cleaning.
DO NOT
CLEAN
GASKET.
CLEANING
OVEN WAS NOT TIMED
LON(_
ENOUGH.
The deposit
will be removed
in subsequent cleanings.
HAIR-LIKE
LINES
may be noticed
on the
gray enameled
surfaces
o_ the self-cleaning
oven.
This is a common condition,
resulting
from heating and cooling during
clearing.
These
lines do
not affect oven performance.
WHENT IK)CK LIGHT
GLOWS--If
you cook at
the woven
oven seal.
q'Y_
DO
ket,
l_l
TT_
fiber-glass
gasket
CARE
SHOULD
I"1 A _
h ('_'_, _T_
is essential
for a good
BE TAKEN
NOT
?_I'(T'_I_.
_1_
NOT use any cleaning
materials
and to do so might damage
it.
_A
_I[_'I_TI
_
high temperatures
just before cleaning,
the Lock
Light may glow when OVEN
SET is switched
to
CLEAN.
The glow indicates
that the oven is too
hot for LATCH
to be moved to CLEAN
and the
oven must be cooled first. See preceeding
pages
on the gas-
NO COMMERCIAL
OVEN
CLEANER
OR
OVEN
LINER
PROTECTIVE
COATING
OF
ANY
KIND
SHOULD
BE USED
IN
OR
AROUND
ANY
PART
OF
THE
SELFOF FOIL
DELAY
OVEN.
TO CATCH
CLEANING
SPILLOVERS
OR
OF
SELF-CLEAN
for information
cleaning.
IF SMOKING
TO
_,
An
windows
.........
/_AIOW
oven
L_t_Zi l ii_
shelves
may
some luster.
become
(Oven
OCCURS
tO
and
Lock
Light
DURING
-- _l
llOOi
door
_- m
before
opening
the oven
d. Correct
the condition
and start the self-cleaning
Clean Only Oven Shelves
In Your Self-Clean Oven:
cleaning,
may lose
glowing
during
CLEAN-
utensil
being
left in oven, DO NOT
TRY
TO
FORCE
DOOR
OPEN
but follow
these
steps:
a. SWITCH
OVEN
SET TO OFF.
b. Open
smoke.
a. During
cent and
on
iridesshelves
Z_L'_J_
_
27
J
_
rid
T _r_ a om
door.
which
oven
_
the
t___r_
O_
YT¢'_T_
(IUrill_
result in
normal.
_
room
caused
smoking
operating
again.
"_iUUJt,_li_%x
cleaning
or during
cooking
sounds
which
are considered
b. Oven shelves may become
so clean that they
will not slide easily on shelf supports
after selfcleaning.
To reduce
this condition,
dampen
fingertips
with small amount
of cooking
0il. Rub
lightly
over right and left sides of shelves
(where
to
_
o
"crackling"
.......
of
_,_
MICROWAVE
_W[_roper
care and cleaning
procedures
are essential for a long and satisfactory
llfe for your range.
Included
in this section
are directions
and
CLEANING
CHARTS
for cleaning
all parts of
the range. When cleaning
range manually,
wearing of rubber gloves is recommended
to protect
the hands.
Porcelain
I
11_
Enamel
_l#lf_£illl|
_llil|llti:_J.
is
fused on steel at high temperature
able if misused.
This
finish is
.....
_t_ll
_--11-_lidilly
Oven
Wa|is,
and
_A.
l lastm
Floor
--1-----gla_s
and is breakacid resistant.
Interior
C. Automatic
Probe
UV.I_±N
FOOD,
TEMP.
U±'qlaMi_
AND
Temperature
1"1'
1_
ILN_Y__II'/'._.ilJ
TIME/TEMP
PLUG-IN
A
I_'i'U
SWITCH
SURFACE
IS
AT
UNITS
Clean area under
reflector
pans frequently.
Accumulated
soils, especially
grease, may catch fire.
To make
your cleaning
job easier,
the surface
units on your range
are Plug-Ins
which can be
removed.
TO REMOVE
PLUG-IN
SURFACE
UNIT:
a. Always
be certain
that the control
for that
surface unit is at OFF position and the unit coils
are cool before attempting
to remove the unit.
SCORCHED-APPEARING
STAINS ON THE SHELF
OF YOUR MICROWAVE OVEN, usually
caused
by
grease baking onto shel_ while preheating
Brown
'N Sear Dish, may be removed
with DELETE.
(Note:
Grease does not normally
bake onto oven
interior
in microwave
operation;
however,
high
heats generated
on bottom of Brown 'N Sear Dish
can cause
baked-on
condition
on shelf only, if
grease is present.)
f
Plug-in
After using DELETE,
rinse and dry thoroughly,
following
instructions
on can.
Do not use
DELETE
on the painted
surfaces
of the even,
such as the walls. It will scratch the paint.
_.:E
AND
Probe
is sturdy,
but care should be taken in handling. Do not twist or bend; avoid dropping
temperature
probe.
Clean
as soon after using as possible.
To dean,
wipe with sudsy cloth, then rub lightly
with plastic scouring
bail if necessary.
Rinse and dry. (Or
wash in dishwasher.)
DO NOT
USE TEMPERATURE
PROBE
IN
Cover
or sometimes in the utensils,spillsand spatters
are easy to remove. Some spattercan be removed
with a paper
towel, others may require a damp
cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use abrasive cleaners
on oven walls. Under
no circumstances
should you
attempt
to remove
the cover over the "stirrer"
at the top of the oven for cleaning,
NEVER
USE
A COMMERCIAL
OVEN CLEANER
ON ANY
PART
OF YOUR
MICROWAVE
OVEN.
DELETE
purchased
from your
GARE
CLEANING
Glass--wipe up spattersdaffy,wash when soiled
with a minimum
of sudsy warm
water. Rinse
thoroughly and dry.
Metal and Plastic Parts on Door--to assure a
tight seal around door, this area must be wiped
frequently with a damp cloth .toremove all soil.
A build up of soilcould resultin leakage of microwave energy from the oven. DO
NOT
USE
ABRASIVES,
SUCH
AS CLEANING
POWDERS
OR
STEEL
AND
PLASTIC
PADS.
THEY
WILL
MAR
THE
SURFACE
OF
THESE
PARTS.
ALSO,
ALL
CLEANING
MATERIALS
USED
ON THE DOOR PARTS
MU_'I'
1_ TI"IU.L(UUL,_I-IL_
I_I£N_D
U1_'1%
or other citrus fruit juices, or mixtures
containing tomato
or vinegar)
should be wiped up ira-
Microwave
CENTER:
B. Door--Inside
Finish
ill|l_J[|
COOKING
Surface
Unit
MEDALLION
UNIT
I
(Catalog
No. WXIOX4)
may be
from your local
Hotpoint
dealer or
Hotpoint
Authorized
Service
Center,
check the "yellow
pages"
for location
and phone
ironer:
LETE
may also be sold at local grocery
or
h rdware stores, or at housewares
department
of
some department
stores.
COILS
RECEPTACLE
CHROME-PLATED
REFLECTOR
PAN/RING
28
MICROWAVE
COOKING
b. Raise
L_ul_
CENTER:
the
_uuub
unit
uJlu
CARE
coil,
IJ1_;11
AND
CLEANING
at point
ult_
_tuuvu
it away from the receptacle.
c. Carefully
pul! tl_e unit
opposite
the
After removing
the Plug-In
surface
unit,
move
the chrome-plated
reflector
pan/ring
reto
UIIU_I,
eAlq_
NOTE:
Ranges
The Master
oven is vented through a duct which
is located under right rear surface unit. Clean this
duct
frequently.
To remove,
lift rear
surface
unit, remove
reflector
pan, and lift out duct. To
reposition,
place solid part
of duct
over round
opening
under
the cooktop.
Then
position
hol_
]3_11
through
_IU_,IJ,
terminals
recep_llu
IJ_l/£x11_
in ductso
with
Plug-In
surface
units
have
chrome-
Plug-in
Unit
LAMP
ope_i
nl..--
T ......
TJ?
III
UV_II
Vt_llb
UU,_t
WJ_J_
REPLACEMENT
WHEN
_--I-
HU.L_._
Fluorescent
Surface
Lamp
in Caring for
Surface
Units
.*-- _I_-
f_.;UVJ_aJE_
1"_J_VJ_.l_
DO NOT
immerse
Plug-In
surface
units in
liquid of any kind. See the Cleaning
Chart
for cleaning of surface unit coils. If the spider
or medallion
are cleaned,
be certain to wipe
all cleaning
materials
thoroughly
from the
unit coils before
returning
the unit to the
range.
DO NOT attempt
to clean Plug-In surface
units
in an automatic
dishwasher
or selfcleaning
oven.
DO NOT let the two electric_
ends of the
Plug-In
surface
unit get damaged
or bent.
The
terminals
are sturdy
and wiii not be
damaged
if handled
with
reasonable
care.
The Plug-In
unit terminals
and receptacle
are aemgnea
m line up automaucauy
wnen
plugged
together.
If the terminals
are badly
bent and cannot
be plugged into the receptacie,...............
She
tmlt
snoul(1
De r_aKen
1:o _ne
prouue_
servicecenter for replacement.
DO
NOT
attempt to clean, adjust or in
.....
:o.und
aluminum
foilor any other material. To do so
prevents the oven vent frown functioning prop-
a. _'mee cnrome-pm[eQ
renecmrpan/rmg
mm
the unit recess in the cooktop so the unit receptacle can be seen through
opening
in reflector
pan.
b. Insert
the terminals
of Plug-In
unit through
opening
in chrome-plated
pan/ring
and into
receptacle.
•
c. Guide the surface unit into place so it fits
evenly.
Caution
Plug-In
un?er
so moisture and vapors from oven can be yen
during use,
plated reflector pan/rings.
DO NOT COVER WITH ALUMINUM FOIL, Clean as recommended in Cleaning Chart.
Wipe around edges of the surface unit opening
in the cooktop,
clean the howl-shaped
area below the unit and rinse with damp cloth or sponge.
To Replace
i_t_setsd!rect]y
Ulll_.*
ENDS
CHANGING
OF
A
FLUORESCENCe.
LAMP.
a. Push buttons eitherside of glasspanel covering
lamp and let swing down for access to lamp.
b. Roll lamp, one quarter turn, remove.
U.
_ll(_qgl_
Ly_u
UIIUt
U£
W_tt_
I_IIJL_
_t_lJX_,_=
WX_
same kind. Hold lamp near each end and insert
prongs into sockets.Gently rolllamp untilitstops.
d. Connect electricpower to range. Start lamp;
see instructionson Surface Cooking pages.
q,,,IPV!C¢lli
il.dlglgJ
I
l
__
abundance of liquid should accidentallyspill
and collectinside
the receptacle,
call your
product
serviceman,
&_,_l_ll--q,,_i_C_'mllIll_J
(
_.;=:-...
i
, ,)
a, Remove
the three slotted screws in lamp cover;
see diagram.
Remove
cover;
replace
lamp
with
40 watt appliance
lamp.
29
•
b. Replace
lamp
v. Connect
electric
cover
with
power
three
to
screws.
range.
MICROWAVE
Oven
Lamp
(Microwave
Oven)
the
Range
3. Return
A leveling screw is located
at each corner of the
base of the range. By removing the bottom drawer,
you can level the range to an uneven
floor with
the use of a nut driver•
ltlvIIOD
knob
_[II(JL
_II_IL.
to range,
JO*f2_ll¢2(7l/,
Oven Thermostat
r'l_7
3, v
.z: .....
ulll.ttt$1_.
microwave
from sides
PULL
KNOB
OFF
OF SHAFT.
LOOK
AT
BACK
OF KNOB
AND
NOTE
CURRENT
SETTING,
BEFORE
MAKING
ANY
ADJUSTMENT.
To increase
oven
temperature,
adjust
toward
HI or RAISE;
to decrease
temperature
adjust
toward
LO or LOWER.
Each
notch
changes
oven
temperature
10 degrees.
Oven temperature
can be raised
by 20 degrees
or lowered
by 30 degrees.
C. ON
so pointer
fiat area
[3_I'IUfIII_.II_J_
on
O_IU_
Foil
TT ............
J_LUWeV_21",
1. ......
WII_II
±-1
usi_[l_
Ill_[_l
oven, keep metal at least
of microwave
oven.
CHROME-PLATED
PAN!RINGS,
Do not
Clean as recommended
in one hand
matching
OV_II
i]-I
1-inch
_1_
LNe
away
B. IN
CONVENTIONAL
OVEN,
if desired,
broiler
pan may be lined
with foi! and broiler
rack may be covered
with foil for broiling.
ALWAYS BE CERTAIN
TO MOLD FOIL THOROUGHLY
TO BROILER
RACK
AND
SLIT
FOIL TO CONFORM
WITH
SLITS
IN RACK.
Broiler
rack is designed
to minimize
smoking
and
spattering,
and to keep
drippings
cool during
broiling.
Stopping
fat and meat juices from draining to the broiler pan prevents
rack from serving
its purpose,
and may let juices become hot enough
to catch fire.
!
knob firmly
AND
A. IN MICROWAVE
OVEN,
use metal only as
alrec_ea in the UOOK DOOK. £vleT_l szrzpsas used
on meat roasts are helpful in cooking food when
used as directed. Metal trays may be used for
When cooking
a food for the first time in your
new oven, use time given on recipe
as a guide.
Oven thermostats,
over a period
of years, may
"drift"
from the factory
setting
and differences
in timing
between
an old and a new oven of 5
to 10 minutes
are not unusual.
Your
new oven
has been set correctly
at the factory and is more
apt to be accurate
than
the oven which it replaced. However,
if you find that your foods contvkently brown
too little or too much, you may
e a simple
adjustment
in the thermostat
en Temp)
knob.
1. Hold
top.
CARE
making
an additional
adjustment.
It is important
to return
knobs to shafts
from which they came.
Use of Aluminum
Adjusting
CENTER:
pointer
toward RAISE
to increase
temperature;
toward LOWER
to decrease
temperature.
Each
norcn changes oven temperature
i0 uegrees.
"
(NOTE:
On self-cleaningovens, the oven _emperature can be raised by 20 degrees or lowered
uy ou uegrees).
_lgn_en _I1_ s_r_w_,
Microwave
oven lamp should last almost
as tong
as the appliance
lasts. To replace
it requires
a
Product
Service call.
'_eveling
COOKING
is at
2. With other hand, loosen 2 screws and move
pointer one notch in the desired direction. Adjust
"3O
REFLECTOR
cnv_r with alnmlmzm
in Cleaning
Chart.
foil.
CLEANING
MICROWAVE
COOKING
CENTER:
CARE
I_II,l I I1;
AND
I.IiII,
CLEANING
lllII_l;
Illll MII_J
I_UUI
gl;Igl
I; I_II;ISIIIII_
IIIGIIUllII_o
It is recommended that rubber gloves be worn to protect the hands.
I
...................
Automatic
Temperature
I
I
Probe
I
Sudsy cloth.
Plast=c scouring
ball.
Wash as soon after us ng as possible. To clean wipe with sudsy cloth
I then rub lightly with plastic scouring ball if necessary. Rinse & Dry.
I (Or wash tn dlshwasher.)
I
I
i iiiiiiiIILI_
-
--
I
(See SelfCleaning Oven
directions.)
i
" -
Commercial
Cl_ner
........
I
Oven
Drawer
,.
I
Storage
I
I
I
_ Soap and Water
I For cleaning, remove drawer by pulling! it all the way open tilt up the
front and hft out. Wipe with damp cloth, or sponge and rap ace.
Never use harsh abrasives Or scour!ng pads.
I
I
i
I
.......
i
I
Reflector
Pan/Rings
....................
Broiler Pan
and Rack
thoroughly to remove all materials after cleaning.
NOTE: Some commercial oven cleaners cause darkening and discolorI ation ,When Using for first time test cleaner on small part of shelf
ann check for aiscoloration
before completely cleaning.
WZL
LLZLLLLZL
L L
i
L22L2LL
|
i..............
I................................
Stlff-Bristled
Brush
Soap-Filled
Scouring
Pad
OVEN, they will discolor.
Wipe atl rings after each cooking so unnoticed
spatter will not "burn
on" next time you cook. To remove "burned-on"
spatters use any or
al c ean n_ mater a s ment oned, Rub
ght y w th scour ng pad to
Soap and Water
Soap-Filled
Scouring Pad
Plastic Scouring
(Do not let soiled pan
pan and rack slightly.
Spread cloth or paper
scouring is necessary.
Pad
and rack stand in oven to cool.) Drain fat, c'ool
Sprinkle on detergent, fill pan with warm water.
towel over rack, let stand a few minutes. Wash,
Rinse and dry, (Or wash in dishwasher.)
iii!_ii_iii_iiiiii_ii!i_i_i_!iiiii_iii!ii_i_i!i!i_i!_ii!_iiii_iii!!_ii_iii!_iiiiiiiiii_!iiiii
_iii!
!ii_i_i!i_:!;!?!!!:!!_'_!_!!_ii!!!!!_i!:!!i!i
_i!_i¸_i:i!_!i_i!i_!i!i!i:i_i!!i?i_
i_!_ _i_ii_ii_i_i_ i_ii_!!ii_ii!!!i2ii
i
MICROWAVE
Glean
NNTF.
COOKING
CENTER:
CARE AND
CLEANING
. zcroa aveGool ing
Onter
I Af r_nu_
nnrf(¢_
rnnl
h_fnrm
rl_mn;n_
mnn._llu
It is recommended that rubber gloves be worn to protect the hands.
A
I
Outside Finish
Glass
S_n
and Water
I
Wash all gla_
wlfh _lnth
•
dnmnmnAd in _n_nv w_f_r.
RInRA _nd nnli_h
knobs are removed do ROt allow water to run down inside surface
g ass whl e clean ng.
Metal
Porcelain
Enamel
Soap and Water
Wash rinse then polish with dry cloth. DO NOT USE steel wool abrasives ammonia, acids or commercial oven cleaners which may damage
I
Paoer
Acids--if
i
Soap and Water
bry Cloth
Towel
or
i
I
8.cro.w.
ave Oven Door
I
Ins=(_e
of
ranee is hot use dry oauer
of surface. See note on porcelain
Damp Sudsy CIoth
I
I
towel nr cloth to wioe uo rieht
terings, etc., wash with soap and water when cooled rinse. Polish with
dry
cloth.
way.
when s_rface is Cool, w_as_h_and -rinse. -Othe}_such
_s f-a_tsp_at_
Ayoid cleaning powders or harsh abrasives which may cause scratching
enamel,
Care Section.
I
Tq.assu[e a tight
I
with a oamp Cloth to remove all soil, A build up of soil could resu t
in,!eaka_e of .microwave energy,f run1 the oven; DONUT
US,E AB.RA-
I
seal around door this area must
be wiped frequently
THEY WILL MAR THE SURFACE OF THESE PARTS, ALSO_ ALL CLEANING MATERIALS USED ON THE DOOR PARTS MUST BE THOROUGHLY
RINSED OFF.
I
optional Ventilatin_
Hood Metal Grease
Filters
I
I
I
Soak. then a_itate
I
Soap and Water
I
to help remove
!
!
moisture
in h_f def_r_:_nf
imbedded
_nh,ft_n
soil and dust.
rl_n,t
Rinse,
11_€*.roman;.
shake, and
remove
before replacing.
*Spillage of marinades, fruit juices and basting materials containing aclds may cause discolortlon,
up immediately
with a paper towel. When surface is cool, clean and rinse.
32
_r
so should be wiped
C Z2 r ro ct er icc
IF, WHEN COOKING WITH AUTOMATIC
TEMPERATURE
PROBE, NO COOKING
TAKES PLACE AFTER "START" BUTTON HAS BEEN PRESSED:
a. Check to be sure TIME/TEMP
Switch is set at TEMP. If set at TIME, and Timer is _at
"0," no cooking takes place. (If time remains on Timer, oven will operate until time reaches
"0," then go off.)
b. When cooking with TEMPERATURE
PROBE,
check to be sure cable end is securely
"seated" into oven receptacle. If it is not securely "seated,"
and oven is otherwise set for
Temperature
Probe Cooking, oven will not start to tell you firm connection has not been
made.
c. When cooking with TEMPERATURE
PROBE, check to be sure temperature
set on di_l
is higher than actual temperature
of food in oven. If food has reached or exceeded temper_
ture set on dial, oven will not start to tell you set temperature
has been reached.
IF THE MICROWAVE
POWER WON'T
COME
ON
Check to be certain the door is securely closed, and the timer set. If a dish touches the door
when the door seems closed, it actually may not be firmly closed. Unless the door is closed
to engage the safety interlocks, the rmcrowave energy cannot come into the oven. Check to
be certain that TIME/TEMP
switch is pushed all the way right or left. An "in-between"
setting should be avoided.
IF MICROWAVE
ENERGY
L
GOES OFF BEFORE SET TIME
A
HAS ELAPSED
Check the house fuse protecting
the range circuit. If fuse has not blown and pow.er continues to go off, this signals a problem, so call serviceman.
IF LAMP
BURNS
OUT
Changing
Microwave
oven lamp requires a Product
is designed to last for about the life of range.
TV-RADIO
Service
call. However,
original
lamp
iNTERFERENCE
Some TV and
radio interference
might be noticed
while operating
is similar to the interference
caused by other small appliances
mixers, etc. It does not indicate a problem with your oven.
33
the microwave
such as vacuum
oven. II_m_
cleaner_
7fluGallOPer
Pro&ct ervice
SMOKING. Cooking
utensils
and excessive
amounts of spiiiovers and liquid grease not
baked on were not removed
before starting
SELF-CLEANING
OVEN.
When Ranqe is Working
But
Trouble is/Nith
A Feature:
AUTOMATIC OVEN TIMERS. Check to be certain
step-by-step
directions
were followed
correctly.
Review
pages on use of timer.
BAKINfi. Check material
and size of baking utensii; placement
of shelf and food in oven. if the
oven was used for broiling,
just before baking a
food, turn the oven completely
off and open the
door wide so it can cool (5 or 10 minutes).
Then
oven may be used for baking.
BROILING.
Be sure
OVEN
TEMP
is set at
"when JVoneof t#e7 arts oT
d
the
G i I --itO
Hi'ill
I I i I _l
P.aN'T I ATP.I-I rlNrlR
I0
0b0R,
SOUNDS. Check More Information
,q_,lf.irYh,anina O.on
Part, .qo¢.÷_an
_
An_rtrn_nt
SET
and
setting.
OVEN
TEMP
must
setting
circuit
iceman.
on the
[
be
....................
x........
z-a--_
t_,n:_nt_t
_nd
o,'_nanm_ninrn
should request
their building
management
form this check before
calling
for service.
OVEN DOESN'T CLEAN. Check the directions
to
be certain
ALL operations
were done correctly
for starting
the cleaning
cycle. Clean light should
come on.
Possible
causes of the problem:
(a) Failure
to
set proper Automatic
Timer dial. The STOP dial
must be set and advanced
beyond
the time noted
on range clock. (b) The STOP dial was not advanced for long enough
time.
(e) A thick pile of
spillover when cleaned leaves a heavy layer of ash
spots which could have insulated
the area from
EN
CLEAN
-i-
Fuse
might also be in the main distrlof your house
by a blown
even
tripped
oven circuit
breaker,
the
the main
circuit
breaker,
dependnatnr_
of the. now_r sunnlv_
If n
-
circuit
breaker
is involved,
reset
it. If the control box employs
inses,
the oven fuse (a cartridge-type)
should
be changed.
BUT
ONLY
BY
SOMEONE
FAMILIAR
WITH
ELECTRICAL
CIRCUITS:
,1;.
rections
for latching
door:
(a) Did you push and
hold in latch
release
while
moving
latch?
(b)
Turn Oven Set knob to CLEAN.
Glowing
Lock
Light after knob is turned shows oven is too hot
£rom previous
oven use and
door won't
latch.
Open
door wide so oven can cool, then latch
can be moved.
(e) Be sure the door shield is in
up positio n and is firmly in place.
(d) Oven Set
must be at CLEAN
or OFF before latch can be
moved.
w
House
'l-he dilHcuity
bution
panel
circuit
fuse, a
main fuse, or
ing uoon
tho
--_
÷h,_ _t,_n h,t _t,n
/fre orking:
Range
Vl_Ii
P,h_Pb
J
If oven and surface
units do not heat, and lights
on the range are not working,
check first to see
that the three-pronged
plug connected
on back
of range is fully inserted
in wall receptacle.
OIL. if there
was excessive
smoking
and
attering:
Were shelf and broiler pan at pesin suggested
on broiling
chart? If aluminum
foil was used on broil rack, was it handled
according
to directions?
SURFACE UNITS. If lights on range are working
but the oven or surface
units do not heat, call
serviceman.
_
tim,ec/
at
a4
the circuit
breaker,
the
breaker
trips
open again,
€_x_t,nor_,
to per-
fuse blows
or
call your serv-
._.
,,_._,,_..
CUSTOMER
+
11-41
CARE
14.41
-
*
.
Xour rlogpolnr appliance
is oul._121llUlllg 111 l_iItult_
tlllU ll_tt)
been well-designed,
with the help of home economists,
with the homemaker
in mind. You will find it dependable,
precision-built
and reliable in performance.
Similarly,
intensive
efforts have established
an efficient,
weil trained, nationwide
product service organization.
No
matter where you live--or
move--the
network of thousands of Hotpnlnt frnnchLq_rI di.qtrihntors_
dealers and
service technicians are happy to serve you and make doubly
sure your new appliance gives you continued, satisfactory
performance.
Notice
to Owner
For Professional Maintenance, call
Hotpoint Franchised Service--it's
nearby. Get telephone
number
from your dealer or the "yellow
pages" and write it here.
For
service
after
the
warranty
period:
Even the finest precision-built
appliances may require service from time to time. In some areas, franchised
Customer
Care ® service organizations
offer service contracts, beyond
the original warranty period, which enable you to budget
Contact your local franchised
Customer
Care service organization to ascertain whether service contracts are available in your area, and to learn the details of their plan and
its terms and conditions.
/_
Ho!po!n!wan!s you tobe. pleased with your new
i-iotpolm ._ppllance. Part or our commitment to
keeping you pleased is providingthe best possible service we can.
Shouid your Hotpoint appliance need servicing,
call your local dealer. Hemay provide the service himself, or refer you to a qualified servicer
in your area.
If you do not have a servicing dealer, call the
Factory Service off!ce ,n your area. A I!st of
these omces ana telepnone numoers m included with your appliance.
If the service you receive is not to your satisfaction, here are three steps you shouid foiiow
to make it right:
1. First, contact the people who serviced your
Hotpoint appliance. Explain your point of view
and why you are displeased, tn most cases,
this first step will solve most problems.
2. If you still have not resolved your problem,
write all details, includina your teleohone num-
ber and the model.and serial number to Hotpoint direct. The aooress is:
MANAGER_CUSTOMER RELATIONS
HOTPOINT
GITY
WATT_H$ON
i'A:ST
;,412
APPLIANCE PARK, LOUISVILLE, KY. 40225
3. If you are dissatisfied with the action taken,
the final step would be to send fuii information
to: MAJOR APPLIANCE
CONSUMER ACTION PANEL
ZU
NUHI
h
WAL;Ki:H
UHIVI:=-
CHICAGO, ILL, 60606
This panel, known as MACAP, is a group of independent consumer experts under_.the sponsorship .of several industry associations. Its
purpose is to study industry practices and to
advise the industry of ways to improve customer service.
Free of industry control and influence, MACAP
is able to make impartial recommendations,
considering each case individually.
RANGE MARKETING DEPARTMENT
GENERAL ELECTRIC COMPANY
Appliance Park, Louisville, Kentucky 40225
Pub. No. 39-4-4gg-
I Part No.862A299PlO2J