RCA LGB146GER Use And Care & Installation

““w

Contents

Aluminum Foil 5,15,16,18,22 Door Removal 24

Anti-Tip Device 2,3,27,36 Light;Bulb Replacement 11,23

Appliance Registration 2Oven Bottom 22,35

Care and Cleaning 20-25 Preheating 14,17,18

Clock/Timer 8RoastinE/RoastinK Guide 16,17

Consumer Services 43 Shelves 12,14,23

Important Phone Numbers 43 Thermostat Adjustment 13

Features 6,7 Power Outage 8,11

Flooring 28 Problem Solver 42

Installation Instructions 26-41 Safety Instructions 3-5

Leveling 36 Surface Cooking 8-1o

Model and Serial Numbers 2,28 Control Settixws 9

Oven 11-19 Cookware llps 8,9

Air Adjustment 25,35 Flame Size ‘9,34,41

Baking 14,15 Lizhtimz Instructions 8,9

Broiling/Broiling Guide 18,19 Warranty Back Cover

Control S&timzs 11

9UIB4’I

Models

LGB116GPR

.GB126GER

.GB136GER

LGB146GER

LGB156GES

Use and Care &Installation

of YourGas Range

..-. .-—. .

HELP USHELP YOU

Read this book careftiy.

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,

write (include your phone number):

Consumer AfMirs

Appliance Park

Louisville, KY 40225

Write down the model and serial munbers.

Depending on your range, you’ll find the model and

serial numbers on alabel on the tint 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 adamaged range... w

Imrne&ately contact the dealer (or builder) that sold

you the range.

Save time and money. Before you

request service...

Check the Problem Solver in the A

back of this book. It lists causes of ~

minor operating problems that you

can correct yourself. %

41A

AWARNING

&●ALL RANGES CANTIP.

●~~RY TO PERSONS

~COULD RESULT.

●~sTALL ~AN~.~

&DEVICE PACKEDWITH

THE RANGE.

●SEE ~~sT&LA~ON

INSTRUCTIONS.

IF YOU NEED SERVICE

To obtain service, see the

Consumer Services page in the

back of this book.

To obtain replacement parts,

contact RCA/GE 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 FINALLY, if your problem is still

serviced your appliance. Explain not resolved, write:

why you are not pleased. In most Major Appliance Consumer

cases, this will solve the problem. Action Panel

NEXT, if you are still not pleased, 20 North Wacker Drive

write all the details-including Chicago, IL 60606

your phone number-to:

Manager, Consumer Relations

Appliance Park

Louisville, KY 40225

W-G: Iftheinformationinthismanual is not ftiowed exactly, afire or explosion may result

causing property _personal injury or death.

—DOnot store or W&MOlhleor other ●Immediately call your gas supplierfrom a

flammable vapors ti lk@ds in the vicinity neighbor’sphone. Follow the gas supplier’s

of this or any other appliance. instructions.

—-T TODOIFYOUSMELLGAS ●~YOUcannot reach your gassupplier,call

thefn department

●Do not try to light any appliance. —IIIStAtion-ti service must be performed

●DOnot touch any ~switch; do not by aq- i-er, service agency or

use any phone in your building. the gas supplier. I

IMl?ORT~ SAFETY INSTRUCTIONS

Read allinstructionsbefore using this appliance.

IMPORTANT SAFETY NOTICE

.●The California We Drinking Waterand Toxic

EnforcementActrequirestheGovernorofCalifornia

to publish alist 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.

Gasappliancescancauseminorexposureto

fm of thesesubstanc~ namely benzene,carbon

monoxide,formaldehydeand soot,causedprimarily

by the incomplete combustion of natal gas or

LP fuels. Properly adjusted burners, indicated by a

bluish rather than ayellow flame, will minimize

incomplete combustion. Exposure to these

substances can be minimized by venting with an

open window or using aventilation fan or hood.

●Fluorescent Iightbulbs and safety valves on

standing pilot ranges contain mercury.Ifyour

model has these features, they must be recycled

according to local, state and federal codes.

“’ When YouGet YourRange

—

~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 muiproperly

groundedby aqualified instaRer,in accordance

with the InstaIMion Instructions. Any adjustment

and service should be performed only by qualified

gas rangeinstallersor service technicians.

eMug your r$mgeinto a120=voitgrounded

outlet only.Do riotremove the round-ding

piung fkomtheplug. Windoubt aboutthe grounding

of the home electrical system, it is your personal

responsibilityandobligationto kc anungmunded

outlet replaced with aproperly grounded, three-

@mg outlet in accordancewiththeMtiunal

ElectricalCode.InCanada, the appliance must be

electrically grounded in accordance with the

CanadianElectricalCode.Do not use an extension

cord with this appliance.

*Do notattemptto repairor repkcetiypartof

yourrangeunless itiss ●

*y mcommeded

in this@de. AUotherseMcing shouldberefkrred

Qto aqualifiedtechnician=

●LocakWangeout@dtchentrafk@lld@@

of drafty locations to prevent pilot outage (on

s_pkt models) and poor air circulation.

●&mdp “

ackmgmaterialsareremovedfrom

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

qualifkd service technician or i.nstaIIerfor the

@e of gas (naturaIor LP) that is to be used.

Yourrange can be converted for use with either

type of gas. See the Installation Instructions.

WARNING:These adjustments must be made

by aqualified 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 arange, 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

*DOnot leave chikkn aloneor unattendedwhere

arange is hot or in operation. Theycould be

seriously burned.

●~A~(JN: ~~ OF =-T To

CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVE ARANGE OR ON THE

BACKSPLASH OF ARANG~HILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLYINJURED.

WARNING-AU _CIWtipINIMIMWY

couldremk Toprevent accidental

&@P~ ofae _attach an

approved Anti-Tipdevice to the wall,

(See Installation Instructions.)To

check if the device is installed and

Lengaged properly,carefully tip the

range forward.TIMAnti-llp device

shouldengage and prevent the range

fkomtipping over.

If you pull the range out fiwmthe wall for any

reason, make sure the Anti-Tip device is engaged

when you push the range bkck against the waH.

(continued next page)

. .. .

“

●IMI?ORT~ SAFETY INSTRUCTIONS

(continued)

*Do not allow anyone toclimb, stand or hang on .Adj~t top burner flame size so it dms not

the door,broiler drawer or range top. They extend beyond the edge of the cookware.

could damage the range and even tip it over, Excessive flame is hazardous.

causing severe personiilinjury. -

cLet burner grates and other surfaces cool

before toucting them or leaving them where

children can reach them.

Never wear loose fitting or hanging garments

while using the appliance. Be carefhl 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 bums.

For your safety, never use your appliance for

warming or heating the room.

e●Do not use water on grease fires.

*Never pick up afkuning pan. Turn off

burner, then smother flaming pan by

covering pan completely with well-fitting lid,

cookie sheetor flat tray.Flaminggreaseoutside a

pan can be put out by covering with baking soda

or, if available, amulti-purpose dry chemical or

foam-type fire extinguisher.

●Do notstore flammable materials in an ove~

arange broiler drawer or near acooktop.

●Do not store or use combustible material%

gasoline or other flammable vapors and liquids

in the vicinity of this or any other appliance.

●Do not let cooking grease or other flmmnable

materials accumulate in or near the range.

.men ~~g 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

●Use only dry potholders-moist

or danm rmtholders on hot surfaces

Umay re;ult in burns from steam. Do

not let pot holders come near open

flames when lifting cookware. Do not use atowel

or otherbulky cloth in place of apot holder.

●To mhhnize 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 surface burner to OFF before

removingcookware.

●Carefkdiywatch foods being fried at ahigh

flame setting.

●Never biock the vents (air openings) of the

range. Theyprovide 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.

QDo not use awokon models with sealed burners

if the wok has around metal ring that is placed

over the burner grate to support the wok. This

ring acts as aheat 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 ahealth hazard.

●Foods for frying shouid be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble Up and over sides

of the pan.

●Use kast possible amount of fat for effective

shailow or deep-fat frying. Filling the pan too

fullof fat CIW)cause spillovers when food is added.

●Alwaysuse the LITE position (on electric *If acombination of oilsor fats will be used

ignition models) or the HI Position(on standing in frying~stirtogether before heating or as fats

pilot models) when igniting top burners and melt slowly.

make sure the burners have ignited. ●Always heat fat slowly,and watch as it heats.

●Never leave surface burnersunattended at

high flame settings. Boilover causes smoking ●Use a deep fat thermometer whenever

and greasy spillover~ that rmy catch on fire possible toprevent overheatin~ fat beyond the

smokingpoint.

---

cUse 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

cleaningtime and preventhazardousaccumulations

of fti, 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 top burners. o

●Do not leave plastic

itemsonthecooktop- ‘~ ,..

theymay melt if left

too cIose to the vent.

IVent appearance and Iooationvary

●Do not leave any items on the cooktop. Thehot

air from the vent may ignite flammable items and

will increase pressure in closed containers, which

may cause them to burst.

cToavoid the possibility of abum, always be

certain that the controls for all burners are at

the OFF position and aIlgrates are cool before

attempting to remove them.

●Whenflaming f- are under the hood, turn

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

the flames.

●If range is located near awindow,do not hang

long curtains that could blow over the top burners

and create afire hazard.

●Whenapilotgoesout(on standing@lotmodels),

you will detect afaint odor of gas as your signal

to relight the pilot. When relighting the piio~

make sure burner controls are in the WF position,

and follow instructions in this book to refight.

●If you smell gas9and you have already made sure

pilotsare lit (onstandingpilot models),turn off the

gasto therangeandcallaqualifiedservicetechnician.

Never use an open flame to locate aleak.

Baking, Broiling and Roasting

b“:%*Donot use the oven for astorage area. Items

stored in the oven can ignite.

QPlace the oven shelves in the desired position

while the oven is cool.

.Stand away fmm the range when opening the

door of ahot oven. Thehot air and steam that

escapes can cause bums to hands, face and eyes.

GKeep the oven free from grease buildup.

●IWing outtheshelfto theSheIf-stopisa

conveniencein 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 notheatunopenedfood containers.Pressure

could buildup andthecontainercouldburst,

causing an injury.

●Do not use aluminum foil anywhere in the oven

except as described in this book. Misuse could

result in afire hazard or damage to the range.

●When using cooking or roasting bags in the

oven, foIlow the manufacturer’s directions.

sUse 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 f~e 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.

QMake sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

.If you should have a grease fm in the broiler

pin, turnoff oven control, and keep broiler

drawer and oven door closed to contain fire until

it burns out.

_.—

Ck?aningYour Range

●am O* pa~ listedin thisUseand

CareGuide.

●Keep range clean and free of accumulations of

grease or spillovers, which may ignite.

●Be careful when you clean the cooktop because

thearea over the piIot(onstandingpilotmodels)

will be hot.

SAW THESE

INSTRUCTIONS

Yourrangeis equippedtith one Oftie *O typts of surfacebumem sho~ above,

FeatureIndex(Not all models have all features. Appearance of features varies.) ISee page

1Surface Burners, Drip Pans (on some models) and Grates I8-10,20-22

2Oven Lamp On/Off Switch (on some models) I11

3Clock and‘Iimer(on somemodels) I8

4Oven Vent 5, 12,25

5Oven Control 11

6Surface Burner Controls 9

7Cooktop 22,25

8Broiler I% and Rack 16, 18,23

9Oven Shelves (number of shelves varies) 12, 14,23

10 Oven Shelf Supports 12

,. ~11 Broiler Drawer I18,19,23

—/I

/12 Model and Serial Numbers (located on front frame of range, 2,28

behind Broiler Drawer) I

13 Removable Oven Door 24

I14 Anti-Tip Device (Located right rear at bottom. See Installation Instructions.) I3,27,36

15 Oven Bottom 22,35

16 Oven Interior Light (on some models) 11,23

Air Vents 5, 12,25

...J --

CLOCK AND TIMER

Clock Timer

Toset the Clock, push in the The Timer has been combined with the range clock.

knob and turn it to the right. Use it to time all your precise cooking operations.

Let the knob out when the You’ll recognize the Timer as the pointer that is

clock hands reach the correct different in color from the clock hands.

time. Continue turning the

knob to OFF. Minutes are marked up to 30, and hours are marked

up to 4 on the center ring of the clock.

To set the Tmer, turnthe knob to the left-without

pushing in—until the pointer reaches the number of

minutes or hours you want to time.

At the endofthesettime,abuzzer sounds to tell

you time is up. Turn the kno&without pushing

in—until the pointer reaches OFF and the buzzer stops,

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 apower failure, you can light the surface

burners on your range with amatch. Hold alighted

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

position. We extreme caution when lighting burners

this way.

Surface burners in use when an electrical power

failure occurs will continue to operate normally.

The electrodeof 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.

Lighting Instructions for Standing Pilot Models

The surface burners on n

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).

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

it. See the “Adjust theSurface 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 Problem Solver. If any flame is

unsatisfactory, call for service.

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

with amatch.

Surface Burner Controls

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.

Before Lighting aBurner

●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.

On ranges with sealed burners:

●The smaller burner (right rear position) will give

the best simmer results.

.The right front burner is higher powered than the

others and will bring liquids to aboil quicker

(natural gas installations only).

To Light aSurface Burner

Eleetric Ignition Models:

Push the control knob in and

turn it to LITE. You will hear

alittle “clicking” noise-the

sound of the electric spark

igniting the burner.

Standing Pilot Model:

After Lighting aBurner

cAfter the burner ignites, turn the knob to adjust the

flame size.

cCheck to be sure the burner you turned on is the one

you want to use.

●Do not operate aburner for an extended period of

time without cookware on the grate. The finish

on the grate may chip without cookware to absorb

Push control knob in and turn it to HI position. The the heat.

burner should light within afew seconds. ●Be sure the burners and grates are cool before you

Flame will be almost horizontal and will lift place your hand, apot holder, cleaning cloths or

slightly away from the burner when the burner is other materials on them.

firstturned on. Ablowing or hissing sound maybe

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

to improved injection of gas and air into the burner.

Put apan 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.

How to Select Flame Size

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

The flame size on agas 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.

(continued next page)

SUREACE COOKING

(continued) A

Top-of-Range Cookware ~

Aluminum: Medium-weightcookwareis recmnrnended

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’srecommendations for cooking methods.

Glasa: 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: Canbe 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.

Wok Cooking Use of Stove TopGrills

(on models with sealed burners) (on models with sealed burners)

●We recommend that

you use only aflat-

bottomed wok. They

are available at your

local retail store.

oDo not use woks that have ...

support rings. Use of these

types of woks, with or

without the ring in place,

can be dangerous. Placing

the ring over the burner

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.

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. You could be seriously

burned if the wok tipped over.

If)

USING YOUR OVEN

Before Using Your Oven

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

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

tips on the following pages. Keep this book handy where you can refer to it,

especially during the first weeks of using your new range.

iii)

Lighting Instructions for Electric Ignition Models

The oven burner and broil burner are lighted by

electric ignition.

To light the burner, turntheOVEN 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 afull flame-to maintain the

selected temperature.

Power Outage

CAUTION: DO NOT MAKE ANY A~EMPT TO

OPERATE THE ELECTRIC IGNITION OVEN

DURING AN ELECTRICAL POWER FAILURE.

The oven or broiler cannot be lit during apower

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

If the oven is in use when apower failure occurs,

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

power is restored.

Lighting Instructions for S&@ng Pilot Models

These ranges have standing oven 4. Using along match or match holder, reach in and

pilots that must be lit initially. light the oven pilot.

●To -t ~ oven burner, -&o~ @~oL

knob to the desired temperature. The burner should

light within 60 seconds.

●Proper flame configuration: While using the oven

burner, visually checkthe burnerflamein the broiler

compartment.If flame does not burn as described in

the Installation section of this book, adjust the flame

following the directions on those pages.

.Power f~u~? An electrical power failure will nOt

affect the standing oven pilot.

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

back, about one inch below the burner.

Oven Control Oven Light (on some models)

Your oven is controlled by an OVEN CONTROL The oven light comes on automatically when the door

knob. It will normally take 30-90 seconds before is opened. On some models them is amanual on/off

the flame comes on. After the oven reaches the switch to the left of the surface burner controls.

selected temperature, the oven burner cycles-off

completely, then on with afill flame-to maintain the (continued next page)

selected temperature.

USING YOUR OVEN

Oven Shelves 4

The shelves are

designed with stop-

locks so 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 ashelf, pull the shelf out

to the “stop” position. Place the cookware on the

shelf, then slide the shelf back into the oven. This will

eliminate reaching into the hot oven.

To remove ashelf ~II

Ulim8

km the oven, pull

it toward you, tilt the

11=

G1111

frontend upwardand

pull the shelf out. e“

To replace, place the ~

shelf on the shelf T

support with the top- Wlll

locks (curved extension

ofthe shelf) facing up and toward the rear of the

oven. ‘IIltup the front andpushthe shelftowardthe

backof the ovenuntil it goespast “stop” on the oven

wall.Then lowerthe frontof the shelf andpushit all

the wayback.

Shelf Positions

The oven has five shelf supports for normal baking and roasting identified

in this illustration as A(bottom), B, C, Dand E(top). It also has aspecial

low shelf position (R) for roasting extra large items, such as alarge

turkey-the shelf is not designed to slide out at this position. Shelf positions

for cooking are suggested on the Baking, Broiling and Roasting pages. J

Oven Vents

The oven is vented through duct openings at the rear

of the cooktop. See Features section. Do not block

these openings when cooking in the oven-it is

important that the flow of hot air fkomthe oven and

fresh air to the oven burners be uninterrupted. ~

●The vent openings and

nearby surfaces may

become hoL Do not

touch them.

●Do not leave plastic -~

Vent atmaarance and location varv

items on the cooktop- ‘‘ .

they may melt if left too

close to the vent.

●Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

cMetal items will become very hot if they are left

on the cooktop and could cause burns.

cDo 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.

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.

Do it Yozwse&Adjust the Oven Thermostat

If you don’t think the oven is heating at the right

temperature when you are baking or roasting, you

can reset the thermostat yourself.

When cooking food for the first time in your new

oven, use time given on recipes as aguide. Oven

thermostats, over aperiod of years, may “drift” from

the factory setting and the differences in timing

between an old and anew oven of 5to 10minutes are

not unusual. Your oven has been set correctly at the

factory and is more likely to be accurate than the oven

which it replaced.

We do not recommend the use of inexpensive

thermometers, such as those found in the grocery

store, to check the temperature setting of your new

oven. These thermometers can vary by 2040 degrees.

To deeide how much to change the temperature,

setthe oven temperature 25°F. higher or lower than

the temperature in your recipe, then bake. The results

of this “test” should give you an idea of how much the

temperature should be changed.

(appearance may vary)

Full the OVEN CONTROLknob offthe rangeand

hmkat the backside.

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 aclick 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.

13 .I

BAKING

How ToSet Your Range For Baking 9

1. To avoid possible bum placethe shelves in the 3. Check food for doneness at minimum time on

comet position before you turn the oven on. recipe. Cook longer if necessary. Turn the OVEN

2. Close the oven door. Thm the OVEN CONTROL CONTROL knob to OFF and remove food.

knob to desired temperature. For best baking results, follow these suggestions:

Oven Shelves

Arrange theoven

shelf or shelves

in the desired

locations while

the oven is cool.

The correct shelf

position depends

on the kind of

food and the

bmvning deSfi ~

As ageneral rule,

place most foods in the middle of the oven, on either

the second or third shelf fkomthe bottom. See the

chart for suggested shelf positions.

‘I)p of Food IShelf Position

Angel food cake 1A

Biscuits or muffins IBorC

Cookies or cupcakes IBorC

Brownies IBorC

Layer cakes Bor C

Bundt or pound cakes Aor B

Pies or pie shells Bor C

Frozen pies A(on cookie sheet)

Casseroles Bor C‘4

Roasting Bor R

Preheating

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified

temperature before putting in the food. 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 apreheat 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.

Pan Placement

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 fkont

or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 1to 1!4inch space between pans as well

as from the back of the oven, the door and the sides.

If you use two shelves, stagger the pans so one is not

directly above the other.

—

Baking Guides

When using prepared baking mixes, follow package recipe or instructions

for best baking results.

When baking

cookies, flat cookie

sheets (without

sides) produce

better-looking

cookies. Cookies

baked in ajelly roll

pan (short sides all

around) may have

Aluminum Foil

Never entirely cover

ashelf with alarge

cookie sheet or

aluminum foil. This

will disturb the heat

circulation and results

in poor baking. A

smaller sheet of foil

may be used to catch a

darker edges and pale or light browning may occur. spiilover by placing it

Do not use acookie sheet so large that it touches the on alower shelf several

walls or the door of the oven. inches below the food.

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

at atime.

Pies

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

pans to produce abrowner, 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 crus~ the cookie sheet helps

retain it.

Cakes

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products.

Acake baked in apan larger than the recipe

recommends will usually be crisper, thinner and drier

than it should be. If baked in apan smaller than

recommended, it maybe undercooked and batter may

overflow. Check the recipe to make sure the pan size

used is the one recommended.

Baking Pans

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 alighter, more delicate browning. Cakes and

cookies require this type of pan.

“Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25”F. and use the recommended cooking time in

the recipe. This is not necessary when baking pies

or casseroles.

Don’t Peek

Setthe 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. Yourbaking results may also be affected.

●

✎15

ROASTING

Roasting is cookingby dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low and

steady, keep spattering to aminimum.

The oven has aspecial

low shelf (R) position

d“

just above the oven

bottom. Use it when .>..-.s

extra cooking space is $’32S

needed, for example, ~

when roasting alarge i

turkey. The shelf is not r~

designed to slide out at _ – -

this @sition.

Roasting is really abaking procedure used for meats.

Roasting is easy; just follow these steps:

1.Position oven shelf

at (B) position for

small size roast ~ks--

(3 to 5Ibs.) and .?.

at (R) position for j;

larger roasts.

2. Check the weiizht

3. Turn the OVEN CONTROL knob to desired

temperature. Check the Roasting Guide for

temperatures and approximate cooking times.

4. 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 tempera~e is 5° to 10°F.less

than temperature shown in the Roasting Guide.

NOTE: Remember that food will continue to cook in

the hot oven and therefore should be removed when

the desired internal temperature has been reached.

of the roast. Place ~d.—

the meat fat-side-up

or the poultry breast-side-up on the roasting rack in

ashallow pan. The melting fat will baste the meat.

Select apan as close to the size of meat as possible.

(Broiler pan with rack is agood pan for this.) Line

broiler pan with aluminum foil whenusingpan for

marinating,cookingwithfruits,cookingheavily

curedmeats,or bastingfoodduringcooking.Avoid

spillingthesematerialsinsidethe ovenor insidethe

ovendoor.

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 5pounds, more time for larger roasts).

●Thaw most frozen poultry before roasting to ensure

even doneness. Some commercial frozen poultry can

be cooked successfully without thawing. Follow

directions given on package label.

Dual Shelf Cooking

This allows more than one food to be cooked at the

same time. For example: While roasting a20-lb.

turkey on shelf position R, asecond shelf (if so

equipped) may be added on position Dso 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.

*’.

(IIB

Questions and Answers

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended.

Temperatures are shown in Roasting Guide. For

roasts over 8lbs., check with thermometer at half-

hour intervals after half the time has passed.

Q.Whyis myroastcrumblingwhen1try to

carveit?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes tier removing from oven. Be sure to

cut across the grain of the meat.

Q. Do Ineed to preheat my oven each time Icook

aroast or poultry?

A. It is unnecessary to preheat your oven.

Q. When buying aroast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy aroast as even in thickness as possible,

or buy rolled roasts.

Q. Can Iseal the sides of my foil “tent99when

roasting aturkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown

the meat.

Meat

Tendercuts;rib,high qualitysirloin

tip,rumpor topround*

Lamblegor bone-inshoulde~

Vealshoul&r, leg or loin*

Porkloin,rib or shoulded

Ham,precooked

Poultry

Chickenor Duck

Chickenpieces

Turkey

ROASTING GUIDE

Oven

Temperature

325°

350°

325°

Doneness

Rare:

Medium:

WellDone:

Rare:

Medium:

WellDone:

ToWarm:

WellDone:

ApproximateRoastingTime

in Minutesper Pound

3to5Ibs. 6to8lbs.

24-35 18-25

35-39 25-31

39-45 31-33

21-25 20-23

25-30 24-28

3(’L35 28–33

35-45 30-40

18-23 minutesperpound(anyweight

3t051bs. Over5lbs.

35-40 30-35

35-40

10to 15lbs. Over15lbs

16-22 12-19

Internal

Temperature‘F.

140°-1500~

150°-160°

170°-1850

140°-1500t

150°-1600

170°-1850

1700-180°

115°-1250

185°-1900

In thigh:

185°-1900

*Forbonelessrolledroastsover6inchesthick add5to 10minutesperpoundto timesgivenabove.

I’ne U.S.-ent of Agricuhre says“Rarebeefis popular,but you should~ow thatcookingit to only 140°F.means

somefoodpoisoningorganismsmaysurvive.”(Source:~FoodBook your ~USDARev.June 1985.)

..—.

BROILING

How to Broil

Broiling is cooking food by direct heat fkomabove 4. Arrange food on rack and position the broiler pan

the food. Most fish and tender cuts of meat can be on the appropriate shelf in the oven or broiling

broiled. Follow these steps to keep spattering and compartment. Placing food closer to flame

smoking to aminimum. Yourrange has acompartment increases exterior browning of food, but also

below the oven for broiling. Aspecially designed increases spattering and the possibility of fats and

broiler pan and rack allow dripping fat to drain away meat juices igniting.

from the food and keeps it away from the high heat bf

the gas flame.

Both the oven and broiler compartment doors

should be ck)sed during broiling.

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

heat source by positioning the broiler pan and rack

on one of three shelf positions in the broiler

compartment-A (bottomofbroilercompartment),

B(middle)andC(top).

2. Preheating the broiler or oven is not necessary and

can produce poor results.

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

slashes through it about 2inches apart, but don’t

cut into meat. We recommend that you trim fat to

prevent excessive smoking, leaving alayer about

1/8 inch thick.

—

5. Close the oven and broiler compartment door.

6. Turn OVEN CONTROL knob to BROIL.

7. Tbm most foods once

during cooking (the

exception is thin fillets of

fish; oil one side, place

that side down on broiler

rack and cook without

turning until done). TIrne

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

food, then continue to cook to preferred doneness.

8. ~m OVEN CONTROL knob to OFF. Remove

broiler pan from broiler compartment and serve

food immediately. Leave pan outside the range

to cool.

Use of Aluminum Foil /1,4

You can use aluminum foil to line your broiler pan and broiler rack However, d“

youmustmoldthe foil tightlyto the rack andcut sIitsin itjust likethe rack.

Withoutthe slits,the foil will preventfat and meatjuices fromdrainingto

li -

the broilerpan.Thejuices couldbecomehot enoughto catchon fire.Ifyou \ \\

do not cut the slits,you are frying,notbroiling. u

Questions &Answers

Q. When broiling, is it necessary to always use aQ. Why are my meats not turning out as brown as

rack in the pan? they should?

A. Yes. Using the rack suspends the meat over the A.Check to see if you are using the recommended

pan. As the meat cooks, the juices fall into the pan, shelf position. Broil for longest period of time

thus keeping meat drier. Juices are protected by the indicated in the Broiling Guide. Turn food only

rack and stay cooler, thus preventing excessive once during broiling.

spatter and smoking.

Q. Should Isalt the meat before broiling?

A. No. Salt draws out the juices and allows them to

evaporate. Always salt tier cooking. Turn meat

with tongs; piercing meat with afork also allows

juices to escape. When broiling poultry or fish,

brush each side often with butter.

BROILING GUIDE

eQ-uity alnuor

Food Po6itioa

1/2lb. (about8B

—

thinslices)

Groundw1lb.(4@es) A

1/2to3/4inchthick

Beefsteaks 1inch thick B

Medium (1to lMlbs.)

wellDone B

Rare 1inch thick c

Medium (2to2%lbs.)

WellDone B

Chicken 1whole A

(2to2XIbs.),

split lengthwise

BakeryProducts

13read(Toast)or 2to 4slices

ToasterPastries c

1pkg.(2)

EnglishMuffIns 2,split c

LobsterTails 2t04 A

(6to8OZ. each)

l-lb. fillets B,C

1/4to 1/2inchthick

Hamslices

Precooked

Porkchops

WellDone

LambChops

Medium

WellDone

Medium

WellDone

wieners

similar precooked

=usa&es.bmtwumt

1inchthick IB

Z(1/2inchthick) IB

2(1 inch thick), B

about 1lb.

2(1 inch thick), B

about 10 to 12 OZ.

2(1!4inchthick), :

about1lb. B

l-lb.pkg.(10)

B,C

Broiling Tips

The oven andbroiler compartment doors must be

Ch)6ed during broiling.

1. Always use broilerpan andrackthatcomes with

yourrange.Itis designed to minimize smoking and

spatteringby trappingjuices in the shielded lower

part of the pan.

2. For steaksandchops,slashfat evenlyaround

outsideedgesof meat.Toslash,cut crosswise

throughouterfatsurfacejust to theedge of the

meat.Use tongs to turnmeatover to prevent

piercing meat andlosing juices.

1stSide 2ndSide

Minutes Minutes Comments

3X 3Arrange insingle layer.

10-11 4-5 Space evenly. Up to 8pattiestake

IIaboutsame time.

9II Steaksless than 1inch thickcook

12 52 throughbefm browning.Pan frying

13 8-9 is recommended.

1;-!5 I6-7 ISlash fat.

10-12

25 16-18

30-35 25-30 Reduce times about5to 10minutes

IIperside forcut-upchicken. Brush

each side with melted butter.Broil

skin-sidedown first.

2-3 I1/2-1 ISpace evenly. Place English muffhs

cut-side-up andbrushwith butter

3-5 IIif desired.-

13-16 Do not Cutthroughbackof shell andMxead

jturnover. Iopen. Brushwith melted butter’

1Ibefore broilingand afterhalf of time.

5151 Handleandturnvery carefully.Brush

with lemon butterbefore broilingand

duringbroiling if desired. Preheat

IIbroilerto incr&se browning.

818 IIncreasetime 5to 10 minutes oer side

for 1!4inch thickor home cutid. -

10 Slash fat.

13 9~:2

8I4-7 ISlash fat.

10 10

10 I4-6 I

17 12-14

6, 1-2 If desired, split sausages in half

IIiengthwim;cut into 5: to 6-inch

I1pieces.

3. If desired, marinate meats or chicken before

broiling. Or brush with barbecue sauce last 5to 10

minutes only.

4. When arranging food on pan, do not let fatty edges

hangover sides,whichcould soiloven withfti dripping.

5. Broiler compartment does not need to be preheated.

However, for very thin foods, or to increase

browning, preheat if&sired.

6. Frozen steaks can be broiled by positioning the shelf

atnext lowest shelf position and increasingcooking

time given in this guide 1%times perside.

CARE AND CLEANING

proper care and cleaning are important so your range will give you efiicient t

and satisfactory service. Follow these directions carefhlly in caring for it to

help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE

CLEANING ANY PART OF YOUR RANGE.

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

(IF SOEQUIPPED)INPLACE.

SeitkXlBurner Assemblies (on some mtiels)

Grate

l’bm all controls OFF before removing 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.

Theelectrode of the ~+ Electrode

spark igniter is d

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.

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,

especiallyafter bad spillovers, whichcouldclog

theseholes.Wipeoff surfaceburners.If heavy

spilloveroccurs,removethe surfaceburnersfrom

range.BurnersIifiout forcleaning.Lift up the

cooktop and then lift out the surface burners.

To remove burned-on food, soak the surface burner

in asolution of mild liquid detergent and hot water.

Soak the surface burner for 20 to 30 minutes. For *

more stubborn stains, use acleanser 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 atoothpick.

Before putting the surface burner back, shake out

excess water and then dry it thoroughly by setting it in

awarm oven for 30 minutes. Then place it back in the

range, making sure it is properly seated and level.

Burner Caps (on sealed burners only) Burner B= (on sealed burners only)

Lift off when cool. Wash burner caps in The burner base (the part of the burner

hot, soapy water and rinse with clean fastened to the cooktop) may be

water. If desired, soak up to 30 minutes cleaned with asoft brush and amild

and scour with aplastic scouring pad to remove cleanser. Clean all food residues from

burned-on food particles. Dry them in awarm oven or around spark electrode. Do not use steel wool;

with acloth~on’t reassemble them wet. small bits of steel wool will short out the electrode.

Rinse well.

RCA LGB146GER Use And Care & Installation

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