g thebestfrom
Howto
useandcareof
AluminumFoil
20
—
Anti-TipBracket
3,5
ADDlianceRegistration
2
models
C~hningTips-
Care and Cleaning
22-24
Clock/Timer
14
Energy-SavingTips
5
Features
6-9
I
InstallationInstructions
5
1 Leveling
5
Modeland SerialNumbers
2
Oven
15-21
Baking, BakingGuide
16,17
~roi]ing, BroilingGuide ~o>z!
———
Control Settings
15
Door Removal
22
Light; Bulb Replacement 15,22
Roasting,RoastingGuide 18>19
Thermos@tAdjustment
23
VentDuct
22
Problem Solver
25
ReDairService
27
Safety Instructions
3,4
Sur-faceCooking
10-13
—.._
‘; -)
Readthisbookcarefully.
Itisintendedtohelp youoperate
andmaintainyournewra~lge
properly.
Keepit handy
for answersto your
questions.
If youdon’tunderstandsomething
or needmore help, write (include
yourphonenumber):
ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY40225
writedownthemodel
YOU’11findthem on a labelon
the front ofthe range behindthe
ovendoor.
These numbers are also onthe
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesendingin this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Immediatelycontactthe dealer (or
builder)d~atsoldyoutilerange.
Checkthe ProblemSolveron
page25.It listscausesofminor
operatingproblemsthat youcan
correct yourself.
,
I
2
ANTI-TIPbracketsuppli~. To
check if tie bracketis inswd
andengagedproperly,removetie
drawer (onmodelsso equipped)
and inspecttie rear levelingleg.
Make sure it fitssecurelyinto
tie slotin tie bracket.
For modelswithouta storage
drawer,carefilly tip @erange
forwardto check if tie ANTI-
TIP bracketis engagedwiti tie
Ievelhg leg.
If youpullthe rangeoutfrom tie
waflfor any reason, make sure
tie rear leg is re~rned to its
positionin tie bracketwhenyou
push he rangeback.
.
..
.,
.._.-—-—... ... --
..————-----.
.-
.
...
call Setfle intoSoitfloor ioverings
such as !cushion@d vinylor
{:arpeting.
When movingthe range
on thistypeof flooring,use care,
andit isrecommendedthat these
simpleandinexpensiveinstructions
be followed.
The rangeshouldbe installedon
a sheetofplywood(or similar
material)as follows:men the
floor coveting endsat $hefront of
the mnge, the area that the range
willrest on shouldbe built up with
pIywoodto the samelevelor higher
thanthe floor covering.This will
allowthe rangeto be movedfor
cleaningor servicing.
Q
~~~ velingscrews are located on
‘-ach corner ofthe base ofthe
range. Removethe bottom drawer
(onmodels so equipped) and you
can levelthe range on an uneven
floor with the use ofa nutdriver.
To
remove drawer, pull dra’wer-
Qzlt all the way, tilt up the front
and talfe it out.ToK’eplaee
drawer, insert gliciesat back of
~~r~lverbeyondstopon range glides,
Ljftdrawer if necessary to insert
easily.I.et front ofdrawer down,
then “push in to close.
* Use cookwareofmediumweight
alumIinum,withtight-fittii~gcovers,
andflat bottomswhichcompletely
covertheheatedportionofthe
surfaceunit.
@Cook fresh vegetableswitha
minimum.amountofwaterin a
coveredpan.
@Watchfoodswhenbringingthem
quicklyto tooting temperaturesat
HIGH heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat
willkeep it cooking.
* Use residud heat with surface
tooting wheneverpossible.For
e-pie, w-hencookingeggsin the
shell, bring waterand eggstoboil,
thenturn to OFF positionand
coverwith lid to completethe
cooking.
@Use correct heat forcookingtask:
HIGH—tostart cooking(iftime
allows,do not useHIGH heat to
start).
MEDIUM HI—quickbrowning.
MEDIUM—slowfrying.
LOW—finishcooking most
quantities, simmer—double
boiler
heat, finish cooking, and special
for small quantities.
WARM—tomaintain serving
temperature of most foods.
*Whe~Iboiling water fortea or
coffee, heat only amount needed.
1$is noteconomical to boil a
container full ofwater for one
or two cups.
OveaCoo]iimg
@
Preheatoven o131ywhen
necessary.Idost foodswillcook
satisfactorilywithoutpreh~ating.
if youfindpreheatingis ncc~ssary,
watchthe indicatorIight,and put
foodin ovenpromptlyafterthe
lightgoesout.
@Alwaystirn ovenOFF before
removingfood.
@Duringbaking, avoidfrequent
door openings.Keepdooropen as
shorta time aspossibleif it is
opened.
@Cook completeovenmeals
insteadofjust one fooditem.
Potatoes,other vegetables,and
somedessertswill cook together
with a main-dishcasserole,~meat
loaf, chickenor roast. Choose
foodsthat cook at the same
temperature and in approximately
the same time.
@Use residual heat in the oven
wheneverpossibleto finish
tooting casseroles, ovenmeals,
etc. Also add.rolls oxprecooked
desserts to warm oven,using
residualheat to warm them.
..
-
.--
—-
---.-—.-.—.-.—-...... ...
—-—--—-—-
-.
—-——.—v....
_..
r_——
..
..O 1
+
.,
o
“..-
.
*
**
Modelsm5m, M5UJ
*One su~ace unit ON indicator light on
Rfi5-ilJ, 4
onRA513J(one over each surface
unit control)
*“No oven light on RA511J
,/
@
Model
RB524J
@
e
1 Modeland SerialNumbers
i
2 SurfaceUnitControls
3 “ON” IndicatorLight/Lights
forSurfaceUnits
4 OvenSetControl
5 OvenTernpControl
6 OvenCyclingLight
7 AutomaticOvenTimer,
Clockand MinuteTimer
14
23 ] 3 6-in. 36-in.
Clock&
MinaTlrner
3 6-in.
3 6-in.
18-in.
18-in.
8 Stay-UpCalrod@SurfaceUnit
(,Mayberaisedbutnotremoved
whencleaningunderunit.)
9 Plug-InCalrod@SurfaceUnit
(May
be removedwhencleaning
underunit.)
36-in.
18-in.18-in. 18-in.
23
22
22
4
4
22
@ @
2 6-in.
2 8-in.
4
10 Chrome-PlatedTrimRings
andPorcelainDrip Pans
11 Chrome-PlatedTrimRingsand
AluminumDripPans
I
I
12 OvenVentDuct(Locatedunder
rightrearsurfaceunit.)
22
e
15
Q
I
13 OvenInteriorLight(Comeson
automaticallywhendoorisopened.)
Q
I
14 OvenLightSwitch
@
I
15 BroilUnit
e @
I
16 l~akeUnit(Maybeliftedgently
forwipingovenfloor.)
2
I
2
/ 17 OvenShelves
I
I 18 Ovei~SheifSup~~orts(LettersA, B,C and ‘
1
D
indicalecookingpositionsforshelvesas
z-ecommcndedoncookingguides.)
Q
I
Q
I
20 StorageDrawer
j ~~
I
I I
—:
,
..
.
e
..
.
Model RS42J
(slide-In)
7
..
.,:
.{
-,
-.
a
.
}
.
..
] 2 SurfaceUnitControls
I
10
103 “ON” IndicatorLight/Lights
for SurfaceUnits
4 OvenSetControl
2
2
15
e
,
1 5 OvenTempControl
6 Oven CyclingLight
I
7 AutomaticOvenTimer,
Clock andMinute Timer
I
8 S&y-UpCalrod” SurfaceUnit
(Maybe raised but notremoved
when cleaningunder unit.)
9 Chrome-Plated Trim Ringsand
AluminuinDrip Pans
10 Oven VentDuct (Located under
right rear surface unit.)
I
11 OverIInterior Light (Comeson
I
automaticallywhen door is opened.)
15
15
14
I
e
3 6-in.
18-in.
23 3 6-in. 3 6-in.
1$-in. 1$-in.
22
4
4
e
e
4
22
22
L
12 Oven Light Switch
15
@
I 13 Broil Unil
20
I
14 Bake Unit (Maybe lifted gently
for wiping ovenfloor.)
I
15 Oven SheIves
2
I
2
15
15
16 Oven Shelf Supports (Letters A, B,
C and
D indicatecooking positionsfor shelves
as recommended on cooking guides.)
I
17 Broiler Pan and Rack
18 Storage Drawer
20
24
1
19 Anti-TipBracket
(See Installation Instrl]ctions)
3,5
=.,
“j
..-
1)
1
,
,0
Yoursurfaceunitsand controls
aredesignedtogiveyouaninfinite
choiceofheatsetiingsforsurface
unitcooking.
AtbothOFF andHIGH positions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
wordsWARMafidOFF. Inaquiet
kitchen,youmayhear slight
“clicking”soundsduringcooking,
indicatingheatsettingsselected
arebeingmaintaind.
Switchingheatstohigher settings
alwaysshowsaquickerchangethan
switchingtolowersettings.
Step 1:Graspcontrolknoband
pushin.
Step 2: Turn eitherclockwiseor
counterclockwisetodesiredheat
setting.
control mustbe pushed in
toset
only fromOFF position. when
control isin
any position other
than OFF, it maybe rotated
without pllshing in.
Besureyouturn controltoOFF
whenyoufinishcooking.An
indicatorlightwill glowwhen
ANY heatonanysutiaceunitison.
Quickstartforcooking;
bringwatertobofi.
Fastfry,panbrofl;mair~ti
fastboilonlargeamount
offood.
Sauteandbrown;maintain
slowboilonlargeamou~~t
offood.
{;ookafierstartingat
HIGH; cookwithlittle
waterincoveredpan.
WARM Steamrice, cereal;
maintainserving
temperatureofmostfoods.
NmE:
1. AtHIGH, MED HI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWA~, LOW,meltchocolate,
butteronsmallunit.
.——
—..
- -—--———---------
-,
-
.....
,,
1
..?
.
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesfor preservingfoods.Be
surecanner isfiat-bottomeda~]d
fitsoverthecenterofyourCalrod@
unit. Sincecanninggenerateslarge
amountsofsteam, be carefulto
avoidburns from steamor heat.
Canningshouldonly be doneon
surfaceunits.
Q. Can I cover my drip
pans with
foil?
A.
No. Clean as recommendedin
CleaningGuide.
A. Cookwarewithoutflat surfaces
isnotrecommended. The lifeof
yoursurfaceunitcan be shortened
and the rangetopcan be damaged
from thehigh heatneededforthis
typeofcooking.
Q. Whyam I notgettingthe heat
1need from my units even though
I have the knobs on the right
setting?
A. After turning surfaceunit off
and makingsure itis cool, checkto
make surethat yourplug-inunits
are securely fastenedintothe
surface connection.
A. Becausethe s~lrfaceunitis
notflat. Makesurethat
the“feet”
onyourCalrod@unitsare.sitting
tightlyin the rangetop indentation
andthe reflectorring isflaton the
rangesurface.
Q. whyis theporcelainfinishon
my cookware
comingOffl
A. If yousetyourCalrod” unit
higherthan requiredforthe
cookwarematerial, andleaveit, the
finishmaysmoke,crack, pop, or
burn dependingonthe potor pan.
Also, a too highheat forlong
periods, and smallamountsofdry
food, maydamagethe finish.
In surfacecooking of foodsother
than canning, the use of large-
diameter pots (extendingmorethan
l-inch beyondedgeoftrim ring) is
notrecommended, However,when
canning with water-bathor
pressure canner, large-diameter
pots maybe used. This isbecause
l~oilingwatertemperatures (even
under pressure) are not harmfulto
cooktop surfi]cessurrounding
heating unit.
observeFollowingPoints
incanning
1. Bring water to boilon HIGH
heat, then after boilinghas begun,
adjust heat to lowestsettingto
maintain boil (savesenergy and
best uses surface unit.)
2. Be sure canner fits overcenter
of surface unit, If your range does
not allowcanner to be centered on
surface unit, use smaller-diameter
pOtSfor goodcanningresults.
3.
Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slightindentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often foundin enamelware)
are not recommended.
~<~~~=j~
T,
lfil~w~~~
FAA
1
‘. ~~~~
——.-.. ..— .2&.K.7ti%==.—
4. When canning,use recipesfrom
reputablesources. Reliablerecipes
are availablefrom the manufacturer
ofyour canner; manufacturers of
glassjars for canning, such asBall
and Kerr; and the United States
Department ofAgriculture
Extension Service.
5. Remember, in followingthe
recipes, that canningis a process
that generates large amountsof
steam. Be careful while canning to
preventburns from steam or heat.
NOTE: If your range is being
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen careful~yfollowed. The
process may be improved by:
(1)using a pressure canner,
and
(2)
for fastestheating of large
water quantities, begi~~with
HOT tap water.
————-..,.-_,..—.._.—__—”_.—-.,..
..—-——
fittinglids. Matchthe sizeofthe
—
cooti. Flatground~roceram”
saucepansor still.etscoatedon the
bottomwithaluminumgenerally
cook
~V~rdY.
sauc;pan tothe sizeofthe surface
unit. A pan thatextendsmorethan
an inchbe~~ondtheedgeoftl~etrim
ring trapsheat whichcauses
“crazing” (finehairlinecracks)on
porcelain, and discoloration
rangingfromblueto dark grayon
chrometrim rings.
1.
usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheat
faster &another
metals.Castiron and coatedcast
ironcookwareis slowtoabsorb
heat, butgenerallycooksevenlyat
LOWor MEDIUM settings.Steel
pansmay cookunevedy ifnot
combinedwith otier metals.
2.
Toconsene tie mosttooting
energy,pansshouldbe flaton the
bottom,havestraightsidesandtight
Directionsand Setting
tostiticooMng
~GH. In wered panbring
watertoboil beforeadding
ce~al.
SettingtoComplete
cooking
comments
Cereal
1
Cornmeal, grits,
oatmeal
L
Covered
Saucepan
Uncovered
Saucepan
LGWorWM, thenaddce~.
Finish timingaccording
topackagedirections.
Cerealsbubbleandexpandas
theycook;use Iargeenough
saucepantopreventboilover.
Milk boilsoverrapidly.Watchas
boilingpoint approaches.
Cocoa HIGH. Stirtogetherwateror
milk, cocoaingredients.
Bringjust to a boil.
MED, tocook 1or 2 minutes
tocompletelyblendingredients.
Percolate8 to 10minutesfor
8cups, lessfor fewercups.
Coffee Percolator
~GH. At fit perk, switch
heattoLOW.
LOWtomaintaingentlebut
steadyperk.
Eggs
Cookedin shell Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
$killei
HIGH. Covereggswithcool
water.Coverpan, cook
until steaming.
MED HI. Melt butter, add
eggsand coverskillet.
HIGH. Melt butter.
LOW.Cookonly3 to4
minutesforsoftcooked;
15minutesforhard cooked.
Continuecookingat MED HI
until whi~s arejust set, about
3to 5 moreminutes.
LOW,then addeggs.When
bottomsofens havejust set,
carefullyturn overtocook
other side.
LOW.Carefullyadd eggs.
Cook uncoveredabout 5
minutesat MED HI.
Fried sunny-side-up If youdo not coverskillet, baste
eggswith fatto cooktopsevenly.
Fried overeasy
Poached HIGH. Incoveti panbring
waterto a boil.
HIGH. Heatbutteruntillight
goldenin color.
Removecookede~s with slotted
spoon or pancaketurner.
Scrambledor omele~ MED. Addeggmixture.
Cook, stirring to desired
doneness.
EWScontinueto set slightlyafter
cooking. For omelet do not stir
last fewminutes. When set, fold
inhalf.
LOW.Stir occasionally and
check forsticking,
HIGH. Incoved panbring
fruit and waterto boil.
Fresh fruit: Use 1/4to 1/2c~lp
water per pound offruit.
Dried fruit: Use wateras package
directs. Time dependson whether
fruit hasbeen presoaked, If not,
allow morecookingtime.
HIGH. Melt fat, thenadd
Meat, Switchto MED HI to
brownmeat. Add wateror
titherliquid.
Merits,
mt%ltry
Braised: Pot roasts of
beef, lambor veal;
pork steaksand
chops
LOW.Simmer until fork
tender.
Meat canbe seasonedand floured
beforeit is browned, if desired.
Liquid variations for flavorcould
be wine, fruit or tomatojuice or
meat broth.
‘~irning:Steals 1to 2-inches: 1to
2 hours. Beef Stew: 2 to 3 hou~s.
Pot Roast: 2Yzto 4 hours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding mea:.
21GH.Preheat skillet, then
greaselightly.
MED HI or MED. Brownand
cook to desired doneness,
turning overas needed.
——
— —..—— — ... . .
..”....-.
3. DeepFat F~ing. Donotoverfill
ketilewith fattia~may spillover
wher}addi~~gfood. Frostyfoods
bubblevigorously.Watchfoods
fryingatHIGH temperaturesarid
keeprangeand hoodcleanfrom
accum,~llatedgrease.
SettingtoComplete
Cookiri~
Dii%ctiollsand Setting
toSmtcooking
Cookware
Covered
Skillet
Fmd
Fnea Chicken
LOW,Coverskilietand
cookuntiltender.
Uncoverlast fewminutes.
For crisp drychicken, coveronly
afier switchingto LOWfor 10
rninut.es.Uncoverandcook,turning
occasionally10to20 minutes.
A more attention-freemethod
isto start andcook atMED.
HIGH. Melt fat. Switchto
MED HIto brownchicken.
Uncovered
Skillet
HIGH. In coldskillet, amnge
baconslices. Cookjust
until startingtosizzle.
HIGH. Melt fat. Switchto
MED tobrownslowly.
MED HI. Cook, turning
overasneeded.
Panfried bacon
Meat maybebreadedor
marinatedin saucebeforefrying.
Covered
Skillet
LOW.Coverandcook
untiltender.
Sauteed:Less tender
thinsteaks(chuck,
round, etc.); liver;
thickor wholefish
Simmeredor stewed
meat; chicken;corned
beef;smokedpork;
stewingbeefi tongue;
etc.
Meltingchocolate,
butter,mambmallows
LOW.Cookuntilfork
tender.(Watershouid
slowlyboil). For verylarge
loads, mediumheat may
ben=ded.
Addsait or otherseasoning
beforecookingif meathas not
been smokedor otherwise
cured.
HIGH. Covermeatwithwater
and coverpan or kettle.
Cookuntilsteaming.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surfaceunit
Skilletor
Griddle
When meltingmarshmallows,add
milk or water.
WM. Allow10tofi minutesto
mek through. Stir tosmooth.
Cook2 to3 minutes~r side.
Thick battertakes slightlylonger
time. ~m overpancakeswhen
MED HI. Heat skillet 8to
10minutes.Greaselighdy.
fincakes or
Yrenchtoast
WSm
Noodlesor spaghetti
bubbles rise to surface.
Use large enoughkettle to
preventboiiover.Pastadoubles
in sizewhen cooked.
HIGH. Incoveredkettle, bring
saltedwaterto aboil, uncover
andaddpastaslowlyso
boilingdoes notstop.
MED HI. Cookuncovered
until tender. For large
amounts, HIGH maybe
neededto keepwaterat
rollingboil throughout
entire cookingtime.
MED HI for foodscooking
10minutesorless.MED for
foodsover 10minutes.
LOW.Tofinishcooking.
Covered
LargeKettJe
or Pot
—
Cooker shouldjiggle 2 to 3 times
per minute.
HIGH. Heat until firstjiggle is
leard.
PressureCooking
Pressure
Cooker
or
Canner
Stir frequently to prevent
sticking.
31GH.Bringjust to boil.
Uncovered
Saucepan
Covered
Saucepan
MED. Cook 1pound 10
to 30or more minutes,
dependingontenderness
of vegetable.
Uncoveredpan requires more
water and longer time.
31GH.Measure 1/2to i inch
vaterinsaucepan. Add
,altandprepared vegetable.
n coveredsaucepanbring
oboil.
IIGH. Measure waterand salt
s above,Add frozenblock
)fvegc~~ble,In covered
aucepan bring to boil.
iIGH. In skillet melt fat.
Break up or stir as needed while
cooking.
LOW.Cook accordingto
time on package.
Frozen
Covered
Saucepan
Turn overor stir vegewble as
necessary for evenbrow~~ing.
—
Triple in volumeafter coolcing.
Time at WARYti.Rice: 1cup rice
and 2 cups water-25 minutes.
Grits: 1cup griis and 4 cups
water—~10minutes.
MED. Addvegetable.
Cook until desired
tenderness is reached.
WARM. Coverand cook
according to time.
Sauteed: Onions;
green peppers;
--%,
muslmms; celery;etc.
J
..
i?;ce ilnd Griti;
. ----
Uncovered
Skillet
Covered
S:]ucdpan
..—
———- ....-
The automatictimerandclockon
yourrangeare helpfuldevices~hat
serveseveralpurposes.Theknob
locationson somerangemodels
mayvaryand willlook likeoneof
the twosetsoftimersbelow.
h~odels:RB536J, m46J and
RS47GJ
Tosetclock
~ SET THE CLOCK, push the
center knob in and turn the clock
handsto the correct time. (The
MinuteTimer pointer wiilmove
also, let knobout, turn theTimer
pointer to OFF.)
To set Minute mmer
The Minute Timer has been
combined with the rangeclock.
Use it to time aj~your precise
cooking operations. You’ll
recognizethe Minute Timer as the
pointer which is different in color
and shape than the cIockhands.
TO SET THE MINUTE TIMER,
turn the center knob, without
pushing in, until pointer reaches
number of minutesyou wish to
time. (Minutes are marked, up to
60,in the center ring on the clock.)
At the end of the set time, a buzzer
sounds to tellyou time is up. Turn
knob, v~ithoutpushing in, until
pointer reaches OFF and buzzer
stops.
‘Ilnle Bak6uses
Automaticmnler
UsingAutomaticTimer,yOLJcall
TIME BAKEwiththe ovenstarting
immediatelyandturningoffatthe
StopTimesetor setbothDELAY
START(somemodelsmaysay
START)and S~P dia~sto
automaticallystartaridstopoven
at a latertime ofday.It takesthe
worryout ofnotbeinghometo
startor stopthe oven.
Settingthe dialsforTIME BAKE
is explainedin detailon page 16.
ModeI RB532GJ
clock and Minute Timer
This modeIhas a time of dayclock
and minutetimer butdoes nothave
STARTand S~P dialsneeded for
TIME BAKEfunction.
QKBestiomandAmwers
Q. Hovican I llse my Minute
miller
tomalLemy surface
cookingeasier?
A. ‘YourMinuteTimer willhelp
timetotalcookingwhichincludes
timeto boilfoodandchange
temperatures.Do notjudgecooking
timebyvisiblesteamonly.Food
willcook in coveredcontainers
eventhoughyoucan’tseeany
steam.
Q. Must the clock be set on
correct time ofday when I wish
to use the Automatic Timer for
baking?
A. Yes,ifyouwishto setthe
DELAYSTARTor STOPdialsto
turn on and offat settimesduring
timedfunctions.
Q. can I use the Minute Timer
during oven cooking?
A. The MinuteTimer can be used
duringanycookingfunction. The
AutomaticTimers(DELAYSTART
and S~P dials) are used with
TIME BAKEfunctiononly.
Q. can I Changethe C1OQIKwhile
I’m Tinle cooking in the oven?
A. No. The clockcannotbechanged -.
during anyprogram that usesthe
oventimer, Youmust either stop
thoseprograms or wait untilthey
are finished before.changingtime.
.
~:
\
~:
~
[
~
.
~
k
~
\
i
i
I
1
I
-
..-
—,..
...
---
....-—.--...
-—-
-—.
-
,,
.-
properly.Readover-thedirections
fortheAutomaticOvenTimer so
youunderstanditsusewith the
controls.
2. Check oveninterior.Look at
theshelves.
Take a practice run at
removingandreplactigthemproperly,
to givesure, sturdysupport.
3. Readover informationandtips
thatfollow,
4. Keepthis bookhandy so youcan
referto it, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
oven
controls
0$’enInterior Slleivos
The shelve(s)are designedwith
StOp-IOCkS so thatwhe~~plii~~d
correctly
on theshelfsupports,
they (a)will stopbeforecoming
completelyfromtheoven,and(b)
willnot tilt whenremovingfood
fromorplacingfoodon them.
~ REMQ~ shelve(s)fromthe
oven,liftup rear ofshelf,pull
forwardwith stop-locksalongtop
ofshelfsupports.Be certainthat
shelfiscoolbeforetouching.
~ ~PLACE shelve(s)inoven,
insertshelfwithstop-locksresting
on shelfsupports.Push shelftoward
rear ofoven;itwillfallintoplace.
men shelfis inproperposition,
stop-lockson shelfwillrununder
shelfsupportwhenshelfispulled
forward.
shelfPositiom
——
~L.__.-y
The lightcomeson automatically
The ovenhas fourshelf supports
marked A (bottom),B, C and D
(top). Shelfpositionsforcooking
foodare suggestedon Baking,
Roastingand Broilingpages.
!
,
-—......——-..
;~ ~ f.<~~~eg.
>J .
\Vhencookinga foodforthe first
timeinyournewoven, usetime
givenon recipesas a guide.Oven
thermostats,overa periodof’years,
may“drift” fromthe factorysetting
anddifferencesin timingbetween
an old anda newovenof5 to 10
minutesarenot unusualandyou
maybe inclinedtothinkthatthenew
ovenis notperforming correctly.
However,your newovenhasbeen
setcorrectly at the factoryand is
moreapt to beaccurate thanthe
ovenit replaced.
How to set YoMr Ra~e
for Baking
Step 1:Place food in oven, being
certain to leaveabout 1inch of
space between pans and wallsof
ovenfor goodcirculation ofheat.
Close ovendoor. During baking,
avoidfrequent door openingsto
preventundesirable results.
Step 2: Turn OVEN SET knob to
BAKEand OVEN T’EMPknob to
temperature on recipe or on Baking
Guide.
Step 3: Check food for doneness
at minirnunltime on recipe. Cook
longer if necessary. Switch off heat
and reil~ovcfoods.
fi+atyouset. ExamplesofImmediate
Start(oventurnson nowa~~dyou
set iitoturn offautomatically)or
DelayStartand Stop(sct[ingthe
oventoturn on automaticallyat a
latertime and turn offat a preset
stoptime)will bedescribed.
How to&t -e&k
SW” and Automatic stop
N~E: Beforebeginningmake
surethe handsofthe rangeclock
showthecorrect time ofday.
ImmediateStart is simplysetting
ovento startbakingnowandturning
offat a later time automatically.
Remember, foodscontinuecooking
after controlsare off.
Step 1: Toset StopTime, push in
hob on STOPdial and turn pointer
to time you wantovento turn offi
for example6:00. The DELAY
STARTdial (some models may say
START)should beat the same
positionas thetimeofdayon clock.
..
Step 1:Toset starttime, push in
knobon DEI.AYSTARTdialand
turn pointertotime youwantoven
to turn on, forexample3:30.
Step 2: TosetStopTime,push in
knobon STOPdialand turn pointer
to time you wantovento turn off,
forexample6:00. This meansyour
recipecalled fortwoand one-half
hoursofbaking time.
N~E: Timeon STOPdial must
be later than time shownon range
clock and DELAYSTARTdial.
Place food in oven, close the door
i
~
and automatically the ovenwill be
turned on and off at the times yoi]
\
!
haveset. Turn OVEINSE~toOFF
~
and remove foodfrom oven.
1
OVEN INDICA~R L~G~T(s) at
1
TIME BAKEsettingmay work
i
differently than they do at BAKE
~
setting. Carefully recheck the steps
given above. If all operations are
-->,
done as explained, OVCIIwill
(: ‘.
~)
operate as it should.
...
/’/
Roasting is COOking by clry heat.
Tender meat
or poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbelf)wand steady,keep
spatteringto a minimum.When
roasting,it is notnecessaryto
sear, baste,coveror addwater
toyourmeat.
Roastingisreally a baking
procedureusedformeats.Therefore,
bvencontrolsare settoBAKE.
(Youmayhear a siightclicking
sound,indicatingthe ovenis
workingproperly.) Roastingis
easy;just followthese steps:
I
======
Step 1:Check weightof meat, and
place, fatside up, on roastingrack
in a shallowpan. (Broilerpan with
rack is a goodpan forthis.) Line
broilerpan with durninumfotiwhen
using pan for marinating, cooking
with fruits, cooking heavilycured
meats, or for basting foodduring
cooking. AvoidspiIIingthese
materials on ovenliner or door.
Step 2: Place in ovenon shelf in
A or Bposition. No preheating is
necessary.
Step 4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromthe oven.
Standingtime recommendedfor
roastsis 10to 20 minutesto allow
roastto firm upand makeiteasier
to carve. Internaltemperaturewill
riseabout5°to 10”F.;to compensate
for temperaturerise, if desired,
removeroastfromovenat5°to 10”F.
lessthan temperatureon guide.
N~E: Youmaywishto useTIME
BAKE,as described on page 16,to
turn ovenon and offautomatically.
Rememberthat foodwillcontinue
to cookinthe hotovenand therefore
shouldbe removedwhenthedesired
internaltemperaturehas been
reached.
For Rozen Ross@
QFrozenroasts ofbeef, pork,
lamb, etc., can be startedwithout
thawing,but allow
10to25minutes
per pound additionaltime (10
minutesper poundfor roastsunder
5 pounds, more time for larger
roasts).
@Thaw most frozenpoult~ybefore
roastingto ensure evendoneness.
Some commercial frozen poultry
can be cooked successfullywithout
t}lawing,Followdirections given
on packer’slabel.
A. Checkingthefinishedinternal
temperatu~eatthe compilationof
cookingtime isrecommended.
Temperaturesareshownin Roasting
Guideon oppositepage. For roasts
over8pounds, cookedat 300”F.
with reducedtime, check with
thermometer at half-hourintervals
after halfthe timehas passed.
Q. v~hy is my !rQastCrumbling
when I try to carve it?
.A.Roastsare easier to sliceif
allowedto cool 10to20 minutes
after removingfrom oven.Be sure
to cut across the grain ofthe meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary topreheat
your oven,only for very small
roasts, which cook a short length
oflime.
Q.when
buy;.llga roast,are
there any specialtipsthatwould
help nle COOIKMmore evenly’?
A. Yes.Buy a roast as evenin
thickness as possible, or buy rolled
roasts.
Q. can I seal the sides of my foil
“tent” when roasting a turl<ey?
A. Sealingthe foil will steam the
meat. Leavingitunsealedallowsthe
air to circulate and brow~~the meat.
(“’”—’
.... .. . -—--.——-—--——.--—--—-——-..------
..——.
7‘2
ii?
——-.——
———= . .. . . . . . ---.,---———-
......... ...
—..-.——.————————.. . ..
just beforeroasti~]g.Use meat temperaturerise, ifdesired,remove
probe formore accuratedoneness.
Ioastfrom ovenat5°t0100F. less
Controlsignalswhen foodhas
thantemperatureorIguide.
reached set temperature. (Donot
placeprobe in stuffing.)
Oven
ApproximateRoastingTime,
Internal
Type
Temperature Doneness
in Minutesper Wund
Temperature‘F
Meat
3 toS-lbs.
6 to$-lbs.
Tendercuts; rib, highquality
Sii lointip,
325° Rare: 24-30
18-22 130°-1400
rump or toproundy
Medium: 30-35
22-25
150°-160”
WellDone: 35-45
28-33
170°-1850
Lamb Legor bone-inshoulder*
325°
Rare:
21-25
20-23
130°-1400
Medium: 25-30
24-28
150”-160°
WellDone:
30-35
28-33
170°-1850
Vealshoulder, legor loin* 325°
WellDone: 35-45
30-40
170’-180°
Pork loin, rib or sh[julder* 325° ;
WellDone: 35-45
30-40
1700-180°
Ham, precooked
325° ToWarm:
10minutesperpound (anyweight)
125°-1300
Under 10-lbs.
10to 15-Ibs.
Ham, raw
325° WellDone:
20-30
17-20
160°
*Forbonelessrolled roastsover6-inchesthick, add5 to 10minutesper poundto timesgivenabove.
Poultry
3 to5-]bs.
Over5-lbs.
:hicken or Duck
325°
WellDone:
35-40
30-35
1850-190°
:hicken picccs
375” WellDone: 35-40
185°-190°
lo
tO 15-Ibs.
Over M-lbs.
In
thig!l:
rurkey
325° WellDone:
20-25
15-20
185°-190°
Broil;ngis cookingfoodby intense
r~diantheat from the upperunitin
theoven. Mostfish andtendercuts
ofmeat can bebroiled. Follow
~hesestepsto keep spatteringand
smokingto a minimum.
Step 1:If meathasfatorgristlenear
edge,cut Verticalslashesthrough
bothabout2“apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8”thick.
Step 2: Place meat on broilerrack
inbroiler pan which comeswith
range.Alwaysuse rack so fatdrips
intobroiler pan; otherwisejuices
maybecomehotenoughtocatchfire.
Step3:Wsitionshelfonrecommended
shelfpositionassu~ested inBroiling
Guideon oppositepage. Most
broilingisdone on C position, but
ifyour range is connectedto208
volts,you maywish to usehigher
position.
Step 4: Leavedoor ajar a fewinches
(exceptwhen broiling chicken).
The door staysopen by itse[f,yet
[heproper temperatureismaintained
in the oven.
...—.
Step 6: Turnfoodonlyonceduring
coolcing.Timefoodsforfirstside
per BroilingGuide.
Turn food,then usetimesgivenfor
secondsideas a guideto preferred
doneness.(Wheretwothicknesses
and timesare giventogether,use
firsttimesgivenforthinnestfood.)
Step %Turn OVENSET knob
to OFF. Servefoodimmediately,
and leavepan outsideovento cool
duringmeal foreasiestcleaning.
use of Aluminum Foil
1. Ifdesired, broilerpan maybe
linedwith foilandbroilerrackmay
becoveredwith foilforbroiling.
A~%~A~~ ~~ c~~TA]~ ~ M-~~~
FOIL T’HOROUGHLYTO
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITSIN RACK. Broilerracksare
designedto minimizesmokingand
spattering, andtokeepdrippings
coolduring broiling.Stoppingfat
andmeatjuices fromdrainingto
thebroiler panpreventsrack from
serving itspurpose, andjuices may
become hotenoughtocatch fire.
2. DO N~ placeasheetof
aluminum foilon shelf. Todoso
mayresult in improperly cooked
foods, damage toovenfinishand
increase in heaton outsidesurfaces
oftheoven.
3. If desired, asheetofaluminum
foi~maybe used on flooroftheoven
u~tderthebake unit. BE CERTAIN
F~~L DOES NOT TOUCH BAKE
IJhTIT,All]mi~~~~mfoilused inthis
waymaysligl~tlyaffectthebrowning
ofsome foods. ~Changefoilwhen it
becomes soiled.
A.
Chickenistheonlyfooti
recommendedforclosed-door
broiling.This isbecausechickenis
relativelythickerthnnother foods
youbroil. Closingthedoorholds
moreheat in theovenwhichallows
chickento cookevenlythroughout.
Q. when broiling, is it necessary
to alwaysuse a rack in the pan?
A..Yes.Usingthe rack suspends
themeat overthepan. Asthe meat
cooks,thejuices fallintothe pan,
thuskeepingmeatdrier. Juices
are protectedbythe rack andstay
cooler, thuspreventingexcessive
spatterand smoking.
Q. shouldI saltthemeatbefore
broiling?
A..No. Saltdrawsout thejuices
and allowsthemto evaporate.
Alwayssaltafter cooking.Turn
meat with tongs;piercingmeat
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q.
my ~~~~Y~~~h~ott~~ti~g
outas
brown as they should?
A.
In some areas, the power
(voltage)to the rangemaybe low.
In these cases, preheat the broil
unit for 10minutesbeforeplacing
broiler pan with foodin oven.
Check to see ifyouare using the
recommended shelfposition. Broil
for longestperiod o~time indicated
in the Broiling Guide. Turn food
only once dt~ringbroiling.
Q. Do I need to grease mlybroi!e;f
~~~ktoP~~YentEH@tfh”o~~ti~i<ing?
A. No. The broiler rack is designed
to reflect broiler l~eat,tl]t~skeeping
the surface cool enough to prevent
meatsticltingtotilesurface.l~owevez,
.,
:
f$$~d<~~ways us: broilerpartandrack
Toslash, cutcrosswisethrough
6. Broilerdoesnotneedto be
JthdtCOmeSWithyouroven.Itis
outerfatsurfacejust totheedgeof
preheated.Howeverjforvery thin
designedto minimizesmokingand
spatteringbytrappingjuices inthe
shieldedlowerpart ofthepan.
2. Ovendoor shouldbeajar forall
foodsexceptchicken;there isa
specialpositionon door which
holdsdoor opencorrectly.
3. For steaksandchops, slashfat
evedy aroundoutsideedgesofmeat.
the meat. Use tongsto turn meat
overto preventpiercinglneatand
losingjuices.
4. If desired, marinatemeatsor
chickenbeforebroiling.Or brush
with barbecue saucelast5 to 10
minutesonly.
5. When arrangingfoodonpan,
do not.let fattyedgeshangover
sides, which could soilovenwith
fatdripping.
foods,or LOincreasebrowning,
preheatif desired.
“$=Frozeil steaks can be
conventionallybroiledby
positioningthe ovenshelfatnext
lowestshelfpositionand increasing
cookingtime giveninthisguide
IYztimesper side.
8. If yourovenisconnectedto
208Volts,rare steaksmaybe broiled
bypreheatingbroil heaterand
positioningtheovenshelfone
positionhigher.
I
I
Quantityandior
I
Shelf
I
First
Side
I
SecondSide
Food
Thickness
Position
Time, M]nutes
Time, Minutes
I
Bacon
I
‘A-1b.(about8
I
c
I
3%
I
3%
thin slices)
I
GroundBeef
I
l-lb. (4patties)
WellDone
1Ato %-in. thick
I
c
I
7
I
4-5
01
.&.~
Rare 1k-in. thick
~_&~. Medium
(2 to2%-lbs,)
WellDone
I: I:IE:
!Chickenls~’’;”e
A 3’
10-15
I
BakeryI}roduct-s
Brcacl(’roast)or 2 to4 slices
II
c
1%-2 ‘A
‘IbastcrPastries
1pkg.(2)
1---
ErlglishMuffins
[
2 (splil)
\
c
~
3-4
I
I
hbs[ur Thils
I
Z-4
I
B 13-16
Do not
(6to
8-02. COCh)
turn over.
Z (Y2 inch)
c
10 10
2 (l-in. thick)
B
13 13
al)our 1lb.
I
2 (1inch)
c
: 4-7
~b(}ut10t[~!~OZ.
c
io
10
2 (1Minch)
c
10
4-6
about 1lb.
~
17 12-14
CommenK
Arrangein singlelayer.
Spaceevenly.
Up to 8pattiestakeaboutsametime.
Steakslessthan 1inchcookthrough
beforebrowning.Pan fryingis
recommended.
Slashfat.
Reducetimes about5 to 10minutesper
side for cut-upchicken.Brush eachside
with meltedbutter. Broilwith skin
downfirst and broil witl]door closed.
Spaceevenly.PlaceEnglish muffins
cut-side-upand brush withbutter, if
desired.
Cut throughbackof shell. Spread
open. Brush withmeltedbutter
beforeand after half time.
.
Handie and turn verycarefully.
Brush wit!llemonbutter beforeand
during cookingif desired. Preheat
broiler to increasebrowning.
Increase times 5 to 10minutesper side
for 1%-inchthick or homecured.
Slash fat.
—.
Slash fat.
If desired, split sausagesin half
lengthwise: cut into 5 to6-inch pieces,
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