Hotpoint Range User Guide

Below you will find brief information for Range. This manual details the features and functions of your new range, including instructions for surface cooking, oven cooking, and self-cleaning. Learn how to use the automatic timer to time your baking, broiling, and roasting.

PDF

Document

Howto get tkkt fm

Range

Use and Care instru~ions

Energy-saving tips

Surface cooting

Oven cooting

Self-cleaning oven

p4

p6

p15

p26

Continuous-cleaning oven p28

Questions?

Use the Problem Solver p35

Before Using Your Range. .. ....2

Safety Instructions . .........3,4

Energy-Saving Tips . . . ........5

Installing the Range . . . ........5

Leveling the Range. . . . ........5

Surface

Cooking . . . . . ........6

Home Canning Tips . . . ........7

Surface Cooking Guide .. ....8,9

The 3-in-1 Unit . ..........10, 13

Griddle . ................10, 13

Automatic Surface Unit .. .....11

Automatic Surface Unit Guide ..12

Automatic Timer and Clock .. ..14

Using Your Oven . . . . . .......15

Baking . . . . . . . . . . . . . . . . . . . . 16

Baking Guide . . . . . . . . . .. ....17

Roasting . . . . . . . . . . . . .......18

Meat Thermometer . . . .......19

Roasting Guide. . . . . . . .......20

Broiling . . . . . . . . . . . . .......21

Broiling with

Meat Thermometer . .......22

Broiling Guide . . . . . . . .......23

Rotisserie . . . . . . . . . . . .......24

Rotisserie Time and

Temperature Guide. . .......25

Operating the

Self-Cleaning Oven. . ....26,27

Continuous-Cleaning

Oven Care. . . . . . . . . .......28

Care and Cleaning. . . . . ....29-31

Cleaning Guide . .........32,33

If You Need Service . . . .......33

Exhaust System . . . . . . .......34

The Problem Solver . . . .......35

Warranty . . . . . . . . . . .Back

Cover

Help us help you...

Before using your range, read this book carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park

Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label located on the front of the range behind the oven door.

These numbers are also on the

Consumer Product Ownership

Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range . . .

Immediately contact the dealer (or builder) that sold you the range.

Save time and money.

Before you request service...

Check the Problem Solver on page 35. It lists minor causes of operating problems that you can correct yourself.

lNS’”[’[<[![;’I’IONS

Read all instructions before using this appliance.

When using electrical appliances, basic safety precautions shouldbe fo~owed, includingthefo~owing:

●

Usethis appliance only for its intended useas described inthis manual.

c Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided installation instructions.

●

Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book. All other servicing should be referred to a qualified technician.

●

Before performing any service,

DISCONNE~ THE RANGE

POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION

PANEL BY REMOVING THE

FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER.

●

Do not leave children alone—

Children should not be left alone or unattended in area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF

INTEREST TO CHILDREN

SHOULD NOT BE STORED

IN CABINETS ABOVE A

RANGE OR ON THE

BACKSPLASH OF A RANG=

CHILDREN CLIMBING ON

THE RANGE TO REACH mS COULD BE SEWOUSLY

INJURED.

Q Wear proper clothing. Loose

fitting or hanging garments should never be worn while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

●

Use only dry potholders—

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.

●

Never use your appliance for warming or heating the room.

●

Storage in or on appliance—

Flammable materials should not be stored in an oven or near surface units.

●

Keep hood and grease filters

clean to maintain good venting

and to avoid grease fires.

c Do not let cooking grease

or other flammable materials accumulate in the range or near it.

●

Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well fitting lid, cookie sheet or flat tray. ~aming grease outside a pan can be put out by covering with baking soda or, if available, a multipurpose dry chemical or foam.

s DO NOT ~UCH HEATING

ELEMENTS OR INTERIOR

SURFACE OF OVEN. DO NOT

TOUCH SURFACE UNITS OR

AREAS NEAR SURFACE UNITS.

Surface units and oven heating elements—also areas nearby— may be hot enough to burn even though they are dark in color.

During and afier use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of oven until all of these areas have had sufficient time to cool.

Potentially hot surfaces included are:

–Around surface units: the

cooktop and areas facing the cooktop.

—Around oven: oven vent

openings and surfaces near the openings, crevices around the oven door, and the edges of the door window.

●

When cooking pork, follow

our directions erectly and always cook the meat to at least 170°F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

3 Oven:

●

Stand away from the range when opening oven door. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

●

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

●

Keep oven vent ducts unobstructed.

●

Keep oven free from grease buildup.

●

Place oven shelves in desired position while oven is cool. If shelveslmust be handled when hot, do not let potholder contact heating units in the oven.

●

Pulling out shelf to the shelf stop is a convenience in lifiing heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.

● when Using

cooking or roasting bags in the oven, follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers. If overheated, they can catch fire.

Self-Cleaning Oven:

●

Do not clean door gasket. The

door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.

●

Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

●

Clean only parts listed in this

Use and Care Book.

●

Before self-cleaning the oven,

remove broiler pan and other utensils.

Surface Cooting Uni@:

●

Use

proper Pan Size—This

appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing.

Proper relationship of utensil to burner will also improve efficiency.

●

Never leave surface units unat&nded at high heat settings.

Boilover causes smoking and greasy spillovers that may catch on fire.

●

Be sure drip pans and vent ducts are not covered and are in place,

Their absence during cooking could damage range parts and wiring.

●

Don’t use aluminum foil to

line drip pans or anywhere in the

oven except as described in this book. Misuse could result in a shock, fire hazard, or damage to the range.

●

Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top service; others may break because of the sudden change in temperature.

(See Section on “Surface

Cooking” for suggestions.)

●

To minimize burns, ignition of

flammable materials, and spillage; the handle of a conhiner should be positioned so that it is turned toward the center of the range without extending over nearby surface units.

●

Don’t immerse

or soak

removable surface units. Don’t put them in a dishwasher.

●

Always turn surface unit

OFF before removing utensil.

●

Keep an eye on foods being fried at HIGH or MEDIUM

HIGH heats.

●

To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to remove the unit.

●

When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

●

Foods for frying should be as

dry as possible. Frost on frozen

foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use little fat for effective shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

●

If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.

●

Always heat fat slowly, and

watch as it heats,

●

Use deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

Installing kt)ur Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or

carpeting. When moving the range on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions be followed.

Unless it is a built-in off-the-floor model, the range should be installed on a sheet of plywood (or similar material) as follows: When the

floor covering ends at the front of

the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Ixveling the

Range

On models with bottom storage drawer, leveling screws may be located on the front two corners of the base of the range or on all four corners. Remove the bottom drawer and you can level the range on an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front

and take it out. To replace

drawer, insert glides at back of drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

Ene~y-Savi~ Tips

Surf’ace Cooking

●

Use cookware of medium weight aluminum, with tight-fitting covers and flat bottoms which completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

. Watch foods when bringing them quictiy to cooking temperatures at

HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

●

Use residual heat with surface cooking whenever possible. For example, when cooking eggs in the shell, bring water to boil, then turn to OFF position to complete the cooking.

●

Use correct heat for cooking task:

HIGH—to start cooking (if time allows, do not use HIGH heat to start).

MEDIUM HI—quick browning.

MEDIUM–slow frying.

LOW—finish cooking most quantities, simmer—double boiler heat, and special for sm~ quantities.

●

When boiling water for tea or coffee, heat only the amount needed. It is not economical to boil a container full of water for one or two cups.

Oven Cooking

. Preheat oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in the oven promptly after the

- - light goes out.

●

Always turn oven OFF before removing food.

. During baking, avoid frequent door openings. Keep door open as short a time as possible when it is opened.

. Cook complete oven reeds instead of just one food item.

Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

●

Use residual heat in the oven whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

Surface Cooking

See Surface Cooking Guide on pages 8-9.

Surfat.e C()()king with

Infinite Heat ~ontrois

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HIGH positions, there is a slight niche so control

“clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the words LOW and OFF. In a quiet kitchen, you may hear sligh~

“clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always show a quicker change than switching to lower settings.

,

How to Set the Controls”

Step 1:

Grasp control knob and push in.

Step2:

Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when vou finish cooking. An indic~tor light will glow-when ANY heat on any surface unit is on.

C()()king (Jl]ide for Using Heats

MED

LOW

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at HIGH; cook with little water in covered pan.

Steam rice, cereal; maintain serving temperature of most foods.

N~E:

1. At HIGH, MED HI, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt chocolate, butter on small unit.

Questions & Answers

Q. May I can foods and preserves on my surface units?

A. Yes, but only use utensils designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat.

Canning should only be done on surface units.

Q. Can I cover my drip pans with

foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Utensils without flat surfaces are not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat

1 need from my units even though

I have the knobs on the right setting?

A. After turning surface unit off and making sure it is cool, check to make sure that your plug-in units

(on models so equippd) are securely fastened into the surface connection.

Q. Why do my utensils tilt when I place them on the surface unit?

A. Because the surface unit is not flat. Make sure that the “feet” on your Calrod@ units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on my containers coming of~

A. If you set your Calrod” unit higher than required for the container material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan.

Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Home Canning Tips

Canning should be done on cooktop only.

In surface cooking of foods other than canning, the use of largediameter utensils (extending more than l-inch beyond edge of trim ring) is not recommended. However, when canning with water-bath or pressure canner, large-diameter utensils may be used. This is because boiling water temperatures

(even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE

LARGE DIAMETER CANNERS

OR ~HER LARGE DIAMETER

UTENSILS FOR FRYING OR

BOILING FOODS OTHER

THAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding heating units.

1. Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter containers for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit.

Canners with flanged or rippled bottoms (ofien found in enamelware) are not recommended.

RIGHT WONG

4. When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States

Department of Agriculture

Extension Service.

5. Remember, in following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

NOTE: If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by:

(1) using a pressure canner, and

(2) for fastest heating of large water quantities, begin with

HOT tap water.

Surface C()()king (;uide

C()()k}\are Tips

1. Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at

LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Use non-stick or coated metal cookware. Flat ground ~roceram” saucepans or skillets coated on the bottom with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat which causes

“crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

Food

Cereal

Cornmeal, grits.

oatmeal

Cocoa

Coffee

ti~~s

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

E.ruits

Cuvered

Saucepan

Covered

Skillet

Uncovered

Skillet

Cnvered

Skillet

Uncovered

Skillet

Covered

Saucepan

Cookware

Covered

Saucepan

Uncovered

Saucepan

Directions

and Setting to Stirt Cooking

HI. In c(wered pan bring water to boil before adding cereal.

HI. Stir together water or milk. cocoa ingredients.

BrinE lust to a boil,

H]. At first perk, switch heat to LOW.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED HI. Melt butter, add eggs and cover skillet.

HI, Melt butter.

HI. In c(wered pan bring water to a boil,

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

Meats,

Poultry

Braised: Pot roasts of beef, lamb or veal; pork steaks and cbops

Pan-fried: Tender chops; thin steaks up to 3/4-incb; minute steaks; hamburgers;

Iranks and sausage; thin fish fillets

Covered

Skillet

H1. Melt fat, then add meat

Switch to MED H] to brown meat. Add water or other liquid.

Unccwered

Skillet

HI. Preheat skillet, lhen grease lightly.

Setting to Complete

Cooking

LOW or WM. then add cereal.

Finish timing according to package directions.

MED. to cook” 1 or 2 minutes tu completely blend ingtiients

LOW tu maintain gentle but steady perk.

LOW. Cook only 3 to 4 minutes for soft cooked:

15 minutes for hard cooked.

Continue cooking” at MED HI until whites are ,just set, about

3 to 5 more minutes.

LOW, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LOW. Carefully add eggs.

C()()k uncovered abuut 5 minutes at MED HI.

MED. Add egg mixture.

Cook, stirring to desired doneness.

LOW. Stir occasionally and check fur sticking.

LOW. Simmer until fork tender.

MED HI or MED. Brown and cook” to desired doneness, turning over as needed.

Comments

Cereals bubble and expand as they cook: use large enough sauceptirr to prevent boilover.”

Milk boils (wer rapidly. Watch as boiling point approaches.

Perculate 8 to 10 minutes for

8 cups, less for fewer cups.

If you do not cover skillet, haste eggs with fat to cook” tops evenly

Remove cooked” eggs with slotted spoon” or pancake turner.

Eggs cuntinue tn set slightly after cooking. Fur omelet do nut stir last few minutes, When set, told in hall.

Fresh fruit: Use 1/4 to 1/2 cup water pcr pound of fruit.

Dried fruit: Use water as package directs. Time depends (m whethe!

fruit has been presoaked. If not, allow more c(mkinu time.

Meat can be seasoned and floured before it is browned, if’desired.

Liquid variations Ii)r flavor could bc wine, fruit or tomato” juice or meat brotb.

Timing: Steaks I to 2-inches: I [()

2 bours. Beef Stew: 2 to 3 hours.

Pot Roast: 2 ‘A to 4 hours.

Pan frying is best for thin steaks and chops. II rare is desired, preheat skillet before adding meut.

RIGHT

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

E.()()d

Fried Chicken

Pan broiled hacon

S~uteed: Less tender thin steaks (chuck, round, etc. ); liver: thick or whule Iish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing hccf; ttmguc; etc.

Melting choeoiate, hutter, marshmallows

Pancakes or k.rench toast

Pasta

N(~odlcs or spaghetti

C()()kware

Covered

Skillet

Uncuvered

Skillet

Covered

Skillet

Covered

Dutch Oven,

Kettle or

Large

Saucepan

Small

C(wered

Saucepan.

Use small surfhce unit

Skillet or

Griddle

NOT

OVER 1“

Directions and Setting to Start Cooking

H1. Melt fat. Switch to MED

HI to brown chicken.

HI. In cc)ld skillet. arrange hacmr slices. C()()k just until starting tu sizzle.

HI. Melt fat. Switch tn MED tu hrnwn slowly.

Setting to Complete

Cooking

LOW. Cuver skillet and cook” until tender.

Urrcnver last few minutes.

MED HI. Cc)ok, turning over as needed.

LOW. Cnver and cnnk until tender.

HI. Cuver meat with watel and cover pan or kettle.

C()()k until stemnirrg.

WM. Allrrw 10 to E minutes tn melt through. Stir to smooth.

MED HI. Heat skillet 8 tn

10 minutes. Grease lightly.

LOW. Cook until fork tender. (Water should slowly hoil). For very large

It)ads, medium heat may he needed.

Cook

2 In 3 minutes

~r side

Pressure Cooking

Puddings, Sauces,

Candies, k.rostings

Vegetables

Fresh

Frozen

C(wered

Large kettle ur Pot

Pressure

Cooker or

Canner

Uncnvered

Saucepan

Ct)vered

Saucepan

C(wcrcd

Saucepan

HI. In ct)vcrcd kettle, bring salted water to a bnii. uncover and add pasta sh~wly su boiling d[~es not stop.

HI. Heat until first ,jiggie is heard.

HI. Bring just tn boil

HI. Measure i/2 to I inch water in saucepan. Add salt and prepared vegetable.

In c(wered saucepan bring tu bnil.

HI. Measure water and salt as above. Add frozen block

(If vcgewbic. In c(wered saucepan hring tu boil.

HI. In skillet melt fat.

M ED HI. C()()k unc(wercd until tender. Fnr large amounts, HI may be needed tu keep water at rolling boil throughout entire cooking time.

MED HI ft)r foods cooking”

10 minutes or less. MED for foods” over 10 minutes.

LOW. Tu finisb cooking,

MED. Cuok i pound 10 to 30 or more minutes.

depending un tenderness uf vegetable.

LOW. C()()k accurding to time (m package.

Sauteed: Oni(ms; green peppers; musbr[xnns; celery; etc.

Rice and (;rits

Uncovered

Skillet

Cuvercd

Saucepan

HI. Bring salted water to a boil.

MED. Add vegetable.

C()()k until desired tenderness is reached

WM. Cnver and cook according tn time,

Comments

For crisp dry chicken, c(wer mdy after switching tn LOW for 10 minuks. Uncover and c[x)k, turning occlsi(mally 10 to 20 minutes.

A m(~re attention-free method is tn stirt and cook” at MED.

Meat may he hretided ur marinated in sauce before frying.

Add salt or uther seas(ming hefure cooking if meat has not been smuked ur utherwisc cured.

When melting marshmallows. add milk or water.

Thick batter takes slightly hmger time. Turn (wer pancakes when bubbles rise to surface.

Use large ent)ugb kettle tu prevent boilovcr, Pasta lioublcs in size when cooked.”

Cooker sbnuid jiggle 2 tn 3 times per minute.

Stir frequently to prevent sticking.

Uncovered ptin requires more water and lunger time.

Break up or stir as needed while cc){)king.

Turn uver nr stir vegetable as necessary Ii)r even hmwning.

Triple in volume after cooking.

Time at WM. Rice: i cup rice and

2 cups water—25 minutes. Grits:

I cup grits and 4 cups watcr–

40 minutes,

The 3-in-l Stay-Up surface heating unit offers the convenience of three units in one. The unit may be used as a 4-inch, 6-inch or 8-inch unit, to accommodate different sizes of utensils.

Push or turn the size selector switch, next to the surface unit controls, to 8(’ 6“ or 4:’ Then turn surface unit control to desired heat setting. Match unit size selection to size of utensil as follows,

‘>

&

LARGE—8-inch unit. Select 8“ size when using large utensils that completely cover the unit (3-quart to 6-quart saucepans or 8 to 10-inch skillet). Select desired heat setting.

MEDIUM—6-inch unit. Select

6“ size when using medium-sized cooking utensils that do not completely cover the unit (2 to

2 ~2_quart saucepans

or 6 to 7-inch skillets). Select desired heat setting.

&

SMALL—4-inch unit. Select 4“ size when using small cooking utensils about 4 inches in diameter

(as a l-quart saucepan). Select desired heat setting.

! !}”.

1’:

$i i

it’”ii ii{;%!! ii%

●

Use flat-bottomed, mediumweight aluminum utensils, in relation to size of unit in use. Use tight-fitting lids with foods which require a cover; loose lids or no cover lengthen cooking time.

Warped, concave or convexbottomed pans are not recommended.

●

Use MINUTE TIMER to time

TOTAL cooking, Include time usually required to bring food to boil, switching heats, etc. Do not judge cooking time by visible steaming only. Food will cook in covered utensils even though no steam may be apparent during the cooking process.

Your griddle has an easy-clean, nonstick cooking surface. Avoid using utensils with sharp or rough points or edges. Do not cut foods on the griddle. If preferred, foods may be cooked without greasing griddle. Use as follows:

1. Place griddle on 3-in-l Unit; move it back and forth until it falls into place over unit. The griddle is designed for easy positioning; it must be correctly placed to work properly.

2. Push or turn surface unit selector to GRIDDLE.

3. Turn surface control knob to desired heat setting.

4. When cooking is finished, turn surface control knob to OFF.

5. Let griddle cool on range, or protect hands with heavy, dry pot holders before handling. To clean, see Cleaning Guide, page 33.

To avoid marring nonstick finish, store griddle upright, or store flat, but with no other pans or utensils on top of the griddle.

The automatic surface unit (’(mtrol.s

the temperature oj’your” coobare

to give the same type of automatic cooking that you may have experienced with a well-controlled electric skillet or saucepan.

The spring-mounted sensor, located in the center of the surface unit, measures and controls the heat to the pan on the unit.

1. Set pan on unit. Use a cover on cookware when suggested on

Automatic Unit Cooking Guide

on next page.

2. Turn Automatic Unit Selector

knob to select unit size. The unit may be used as an 8-inch, 6-inch or

4-inch unit to accommodate large, medium-sized or small cookware.

Match unit size selection to size of cookware as shown on page 10.

3. Select heat setting as recommended on the Automatic

Unit Coc)king Guide. (Settings were chosen using medium-weight aluminum pans. )

●

For cooking with liquids, use settings anywhere in the area marked HI, MED, LOW BOIL,

SIM or setting in between to obtain desired rate of cooking.

G For frying operations use settings anywhere in area numbered 200 to

500.

●

For warming operations use settings marked 200 and the line just below 200.

4. When cooking is finished, turn

Automatic Unit control dial to OFF.

‘1’ips ti)l- I]est Reslllts

●

Use flat-bottomed, medium-weight aluminum cookware, in relation to size of unit in use. Use tight-fitting lids with foods which require a cover; loose lids or no cover lengthen cooking time. Warped, concave or convex-bottomed pans may not touch sensor in center of

Automatic Unit; if not, sensor cannot control heat supplied to pan.

c Use amount of water suggested on Automatic Unit Guide; if more is used, higher heat setting and longer cooking time may be required.

●

Cookware of other materials may require different heat settings and/or cooking time.

●

Use a minute timer to time

TOTAL cooking. Include time usually required to bring food to boil, switching heats, etc. Do not judge cooking time by visible steaming only. Food will cook in covered cookware even though no steam may be apparent during the cooking process.

Automatic Unit Cooking Chat-t

b“ood

Breads

French Toast

Pancakes

Casseroles

Utensil

Skillet

10-10%-in. covered skillet

Heat Setting

(Degrees F.)

350-375

425-450

200-250

General Directions

Melt fat and heat 1 to 2 minutes before adding bread.

Heat skillet until drops of water dance violently. Grease skillet lightly, then start pancakes.

Place ingredients of casserole in aluminum skillet. Cover and cook until hot and bubblv in center.

Cereal, Pasta

Oatmeal See package directions.

HIGH BOIL-

MED. BOIL

HIGH BOIL

See package directions for cooking method.

Macaroni, Noodles,

Spaghetti

Coffee

See General Directions.

Cover kettle to bring water to boil before and after adding spaghetti. Remove cover to complete cooking.

Percolator HIGH BOIL-

MED. BOIL

SIMMER

Dried Fruit

Eggs

Cooked in shell

Covered saucepan

See package directions for cooking method.

Scrambled

Fried

Covered saucepan

Skillet

SIMMER

75-300

200-225

Cold water to cover. Cook 10 to 12 minutes for soft cooked and

25 to 30 minutes for hard cooked. (Water should not boil.)

Melt butter and heat 1 to 2 minutes before adding eggs.

Allow butter to melt. Break eggs into skillet. Cover skillet, cook

3 to 4 minutes, or leave uncovered and baste with fat.

Meats

Bacon

Chicken

Chops

Cube steaks

Fish steaks

Frankfurters

Hamburgers

Ham slice ( k-in. thick)

Pot Roast

Sausage

Stew

Soup, Heat

Popcorn

Skillet

Skillet or Kettle

Skillet

Covered saucepan

5-6 quart covered kettle

350-375

400

225-250

325-375

225-250

425-450

350-375

350-400

3W-325

350-400

325-375

SIMMER

325

350-375

LO BOIL

SIMMER

450

Start in cold skillet.

To brown.

Covered, to cook.

To brown.

To braise (add small amount of water, cover skillet and finish cooking).

Preheat skillet 3 minutes. Melt 1 tablespoon butter, then add steaks.

Fry 2 to 3 minutes per side.

Melt 2 tablespoons fat, add breaded or floured fish and cook about

15 minutes per side for 1-inch steaks.

Start in cold, ungreased skillet. When sizzling begins, turn frankfurters frequently to brown evenly.

Melt 1 tablespoon fat, then add hamburgers. Cook 6 to 8 minutes per side.

Start in cold, ungreased skillet. Cook 7 to 8 minutes per side.

To brown meat.

Add liquid; cover to finish cooking. If desired, add vegetables.

Cook according to package directions.

To brown meat.

Covered, to finish cooking.

Heat 15 to 20 minutes or to desired serving temperature.

Place 1/2 cup cooking oil, 1 cup popping corn in kettle, cover.

Cmk until popping stops. Remove, season with butter and salt.

Vegetables

Fresh

Frozen

Pressure Cooking

Covered saucepan

Pressure saucepan

LO BOIL

300-350

Use 1/2 inch salted water in bottom of pan. Add vegetables, cover saucepan. Add 3 to 5 minutes of cooking time normally used in standard unit.

Same as above.

Follow manufacturer’s directions for amounts of liquid and cooking time.

NOTE: Melt butter, cooking or semi-sweet chocolate, or butterscotch candy pieces in pan at 200°F. setting. Use covered pan for faster melting.

H~wr t{) LJse your Griddle on the Automatic Unit

(on

models

equipped)

Your griddle has an easy-clean, nonstick cooking surface. Avoid using utensils with sharp or rough points or edges. Do not cut foods on the griddle. See guide for cooking directions. If preferred, foods may be cooked without greasing griddle.

1. Place griddle on Automatic Unit; move it back and forth until it falls into place over unit. The griddle is designed for easy positioning. It must be correctly placed to work properly.

2. Push or turn Automatic Unit selector to GRIDDLE.

3. Select heat on Automatic Unit control dial. Use settings listed on griddle or on guide. For griddle cooking, use heats between 200°-

500°F. Other markings are for boiling operations and should not be used with GRIDDLE settings.

4. When cooking is finished, turn

Automatic Unit control dial to OFF.

5. Let griddle cool on cooktop, or protect hands with heavy, dry pot holders before handling. To clean, see Cleaning Guide, page 33.

To avoid marring nonstick finish, store griddle upright, or store flat but no other pans or utensils on top.

Note: For Automatic Unit model that does not include the griddle as standard equipment, an accessory is available at extra cost. Order single-unit griddle WB49X262 from your Hotpoint dealer.

Food

Bacon

Chops

Cubed Steaks

Eggs, fried

Fish Steaks, l-in.

Franks

French Toast

Hamburgers, M-in.

Ham Slice, k-in.

Pancakes

Rolls, Sandwiches

Sausage

(;riddle C()()king (Juide

Setting First Side

(Degrees F.) (Minutes)

375-425

350-400

425-500

275

375-425

400-450

350-375

5-6

I 300-350 I 6-8

375-425 7-8

425-450 1 %

375-425

350-400

2-3

Second Side

(Minutes) Special Instructions

Preheat, if desired. Brown each side.

Preheat and grease lightly, if desired.

Brown each side.

6-8

7-8

1 %

2-3 I Preheat lOminutes.

2-3

Preheat 10 minutes. Grease lightly, if desired.

Preheat 10 minutes.

Preheat and grease lightly, if desired.

Turn, brown evenly.

5-6 Preheat 10 minutes. Grease lightly, if desired.

Preheat 10 minutes.

I Preheat, if desired.

Preheat 10 minutes. Grease lightly, if desired.

Preheat 10 minutes. Brown each side.

Preheat, if desired. Turn, brown evenly.

~UtOrnatiC ~irner and

Cl~~k

(on models

equipped)

The automatic timer and clock are helpful dcv ices that serve several purposes. Although the controls on your range may differ in appearance from those shown here, they function the same as described below.

, .

●

. .

m b

-Q

*+\\, ,!/144,

~; ~ ‘:=

++,;

.\\\,-

////,, \,\\\*

(:lt)~k &

kli]~[ltc I’illler for models with round clock face

TO SET THE CLOCK, push the

center knob in and turn the clock hands to the correct time. (The

Minute Timer pointer will move also, let knob out, turn the Timer pointer to OFF. )

The Minute Timer has been combined with the range clock.

Use it to time all your precise cooking operations, You’ll recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

TO SET THE MINUTE TIMER, turn the center knob, without

pushing in, until pointer reaches number of minutes you wish to time.

(Minutes are marked, up to 60, in the center ring on the clock. ) At the cnd of the set time, a buzzer sounds to tell you time is up. Turn knob,

without pushing in, until pointer reaches OFF and buzzer stops.

I)igitiil {’l(}~k &

Rlilllltc ‘1’illlcr

TO SET THE CLOCK,

push ;n the c’ent(~r 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. )

The Minute Timer is the large dial to the left of the digital clock. Use it to time all your precise cooking operations. This dial also sets or changes the digital clock.

TO SET THE MINUTE TIMER, turn the center knob clockwise,

without pu.~hitzg in, until pointer reaches number of minutes you wish to time (up to 60).

“1”’illl(’ llitkt! [.st~s

Allt(~lll:if i(’ “~.illl~’r

Using Automatic Timer, you can

TIME BAKE with the oven starting immediately and turning off at the

Stop Time set or set both DELAY

START (some models say START) and S~P dials to automatically start and stop oven at a later time of day.

Setting the dials for TIME BAKE is explained on page 16.

self~{;lt’iiil

[1s(’s

At]t{}Il~at ic ‘1’’il~]c~r

The self-cleaning function (on models so equipped) uses the

Automatic Timer to set the length of time needed to clean the oven.

How to set Start and Stop dials for self-cleaning is described on pages

26 and 27.

\ ,12,/

K..<’”

‘9,. /

“., u :3

0’<

,.>’.\ m

/“’’’”~”~

Note: Some models have a time of day clock and minute timer but do not have START and STOP dials needed for Time Bake function.

~[lcsli[~ils ikli{! ,l~l~~}urs

Q. How can I use my Minute

Timer to make my surface cooking easier?

A. Your Minute Timer will help time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Q. Must the Clock be set on

correct time of day when I wish to use the Automatic Timer for baking?

A. Yes, if you wish to set the

DELAY START or STOP dials to turn on and off at set times during timed functions.

Q. Can I use the Minute Timer

during oven cooking?

A. The Minute Timer can be used during any cooking function. The

Automatic Timers (DELAY

START and STOP dials) are used with TIME BAKE function only.

Q. Can I change the clock while

I’m Time Cooking in the oven?

A. No. Theclockcannot be changed during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

Using Yi)ur Oven

1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them.

3. Read over information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first few weeks.

()}’CI1

(’ontrols”

t)\’CIl

Shel~es

The shelves are designed with stoplocks so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them.

To remove shelf from the oven, lift up rear of shelf, pull forward with stop-locks (curved extension under shel~ along top of shelf supports.

Be certain that shelf is cool before touching.

To replace shelf in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall into place.

When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

Shelf’

Posit ions

~)~en Light

(on models so equipped)

The light comes on automatically when the door is opened. Use switch on front of door to turn light on and off when door is closed.

I,anlp ()~er Sl[rf’ace Unit

(on

models so equipped)

Push and hold switch until light comes on.

The controls for the oven are marked OVEN SET and OVEN

TEMP. The OVEN SET control has settings for BAKE, TIME BAKE;

BROIL, CLEAN* and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

The OVEN TEMP control maintains the temperature you set, from WARM

(150°F.) to BROIL (550°F.) and on some models, CLEAN (880°F. ).

The Oven Cycling Light glows until the oven reaches selected

temperature, then goes off and on with the oven unit(s) during cooking.

PREHEATING the oven, even to high temperature settings, is speedy

—rarely more than about 10 minutes.

Preheat the oven only when 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.

The oven has four shelf supports—

A (bottom), B, C and D (top).

Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Baking

Not(~: Although (otltrols” on your

rutlgc’ muv di~tir in appeuran(’[~

thun tho.v(~ showtl h(~r(’, thi~> all

,fhnctiotl us (lt’.~(ribt~d b(~low.

When cooking a tood for the tlrst

time in your new oven, use the time given on recipes as a guide. Oven thermostats may .’drift” from the factory setting over the years, and

5- to (0-nlinu; difleren;es in timing between an old and new oven are not unusual. You might think your new oven is not performing correctly; however, it has been set correctly at the factory and is more likely to be accurate than the oven it replaced.

1. Place food in oven, being sure to

Icavc about l“ between pans and oven walls for good circulation of heat. Close oven door, and avoid frequent door openings during baking to prevent undesirable results.

HOIJ

‘1’irlle l;:ike

(on models so equipped)

The oven timer controls arc designed to turn the oven on and off automatically at specific times you want baking to start and stop.

Your Time Bake options:

hm~ate Start & Autimatic Stop.

Oven turns on right away and turns oft automatically at your preset stop time.

Delay

Start & Stop. Oven automatically turns on later at your preset start time and turns off at your preset stop time.

Remember when setting stop time that time-baked foods will continue cooking after the oven turns off.

2. Turn OVEN SET knob to

BAKE and OVEN TEMP knob to temperature on recipe or

Baking Guide.

3. Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

Before beginning, make sure the range clock shows the correct time of day.

I low to

S1’t l)ciaj St;ll”t

illld St(l])

1. To set Start Time, push in knob on DELAY START dial (some models may say START) and turn pointer to time you want oven to turn on; for example, 3:30.

2. To set Stop Time, push in knob on Stop dial and turn pointer to time you want oven to turn off; for example, 6:00. This means your recipe called for 2

‘/2 hours of baking time.

NOTE: Time on STOP dial must bc later than time shown on range clock and DELAY START dial.

3. Turn OVEN SET knob to TIME

BAKE. Turn OVEN TEMP knob to

250°F. or recommended temperature.

Place food in oven,

OSC the door and the oven will be turned on and oft automatically at the tinles you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIME BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations arc done as explained, the oven will operate as it should.

1. To set Stop Time, push in knob on Stop dial and turn pointer to tinle you want oven to turn off; for example, 6:00. The DELAY

START dial should bc at the sanlc position as the time of day on clock.

2. Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP knob to desired oven temperature.

Baking Guide

Food

Bread

Biscuits (Y2-in. thick)

Coffee cake

Corn bread or muffins

Gingerbread

Muffins

Popovers

Quick loaf bread

Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening)

Angel food

Jelly roll

Sponge

Cakes

Bundt cakes

Cupcakes

Fruit cakes

Layer

Layer, chocolate

Loaf

Cookies

Brownies

Drop

Refrigerator

Rolled or sliced

Fruits, other Desserk

Baked apples

Custard

Puddings, Rice and Custard

Pies

Frozen

Meringue

One crust rwo crust

Pastry shell

Miscellaneous

Baked potatoes

Scalloped dishes

Souffles

1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results. They prevent overbrowning in the time it takes for heat to cook the center areas.

Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

Container

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom

Cast Iron or Glass

Shiny Metal Pan with satin-finish bottom

Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

2. Dark or non-shiny finishes, glass and Pyroceram” utensils ofien absorb heat, which may result in dry, crisp crusts. Reduce oven heat

25°F. if lighter crusts are desired.

Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for foods

Shelf

Position

A, B

B, A

B, C

B, A

Oven

Temperature

4m~475”

3509400°

4009450°

350°

400~425°

375°

350~375°

375~425°

350~375°

Aluminum Tube Pan

Metal Jelly Roll Pan

Metal or Ceramic Pan

Shiny Metal Muffin Pans

Metal or Glass Loafor

Tube Pan

Shiny Metal Pan witb satin-finish bottom

Sbiny Metal Pan with satin-finish bottom

Metal or Glass Loaf Pdns

Metal or Glass Pdns

Cookie Sheet

Glass or Metal Pan

Glass Custard Cups or Casserole

(set in pan of hot water)

Glass Custard Cups or Casserole

Foil P~n on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal

Set on Oven Shelf

Glass or Metal Pan

Glass

A, B, C

B, A

A, B

A, B, C

A, B

B, C

325:375”

3759400”

325$350°

325~350°

350:375°

275~300°

350~375°

350:375°

350”

325~350°

3509400°

400~425°

375~400°

350:400°

3009350°

325”

400~425°

325~350”

400~425°

450°

325~4W0

325~375°

3oo~350”

30-55

IO-15

45-60

45-65

20-25

2-4 hrs.

20-35

25-30

40-60

25-35

10-20

6-12

7-12

30-60

50-YO

45-70

15-25

40-60

12-15

60-90

30-60

30-75 which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Time,

Minutes

15-20

20-30

20-40

45-55

20-30

45-60

10-25

20-30

Comments

Canned, refrigerated biscuits take

2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin mix, or bake at 450°F. for 25 minutes, then at 350°F. for 10 to 15 minutes.

Dark metal or glass give deepest browning.

For thin rolls, Shelf B maybe used,

For thin rolls, Shelf B may be used.

Two-piece pan is convenient.

Line pan with waxed paper.

Paper liners produce more moist crusts.

Use 300”F. and Shelf B f(sr small or individual cakes.

Bar cookies from mix use same time.

Use Shelf C and increase temp.

25°F. to 50°F. for more browning.

Reduce temp. to 300°F. for large custard. Cook bread or rice pudding with cuswrd base 80 tO 90 minutes.

Large pies use 400°F. and increase time.

To quickly brown meringue, use

400°F. for 8 to 10 minutes.

Custard fillings require lower temperature, longer time.

Increase time for large amount or size.

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE.

(You may hear a slight clicking sound, indicating the oven is working properly. ) Roasting is easy; just follow these steps:

Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in

A or B position. No preheating is necessary.

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10 to 20 minutes while making gravy, or for easier carving, you may wish to remove meat from oven when internal temperature is 5 to 10°F. below temperature suggested in guide.

If no standing is planned, cook meat to suggested temperature in guide on page 20.

NOTE: You may wish to use TIME

BAKE, as described on page 16, to turn oven on and off automatically if your Oven Set control has a Time

Bake setting.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

Fl)r

P’rozell R02ists

●

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under

5 pounds, more time for larger roasts).

s Thaw most frozen poultry before roasting to ensure even doneness.

Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Step 3: Turn OVEN SET to BAKE and OVEN TEMP to 325°F. Small poultry may be cooked at 375°F.

for best browning.

Qllestiolls and

I\ IISl\’dI”S

Q. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended.

Temperatures are shown in Roasting

Guide on opposite page. For roasts over 8 pounds, cooked at 300°F.

with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my

oven each time I cook a roast or poultry?

is rarely necessary to preheat your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are

there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

Meat Thermometer

(on m~d~i~ ~~ equipped)

DO NOT USE THE MEAT

THERMOMETER WITH THE

ROTISSERIE.

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat thermometer takes the guesswork out of roasting by cooking foods to the exact doneness you want. The meat thermometer has a skewer-like probe at one end of the cable and a two-pronged plug at the other. Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat and/or oven wall receptacle. After preparing meat and placing in roasting pan on rack, follow the steps below for proper use of meat thermometer.

Step 2: Insert probe into meat up to point marked off with fingers.

Point should not touch bone, fat or gristle. Not more than 2“ of probe, not counting handle, should be left exposed outside of meat.

Step 6: When internal temperature of roast reaches number you have set, a buzzer sounds. To stop buzzer, turn pointer to SIGNAL

OFF. Internal temperature of meat can be determined at any time during cooking by turning pointer down until buzzer sounds.

Step 7: When roast is done, use care in removing plug from receptacle. DO N~ PULL ON

CABLE. Remove meat from oven.

Since most meat continues cooking, you may wish to remove the roast

5° to 10° sooner.

Step 1: To gauge placement of probe, lay probe on outside of meat along top or side and mark with finger where edge of meat comes on probe. Probe should be placed so point rests in center of the thickest part of roast.

Step 3: Plug cable into receptacle on oven wall. The prongs are especially designed to only plug in one way. Be certain to insert plug into receptacle all the way. Close oven door.

Step 4: Turn OVEN SET knob to

BAKE and OVEN TEMP knob to recommended oven temperature, for example 350°F. See Roasting

Guide on page 18 for oven temperature.

Step 5: Refer to guide near Meat

Thermometer Dial to determine at what internal temperature meat will be done. Then turn knob next to dial to move pointer to correct number (internal temperature) on dial.

Ste~ 8: Remove ~robe from meat.

usi~g handle ofpr~be not cable. Most meats carve more easily if let stand

5 to 10 minutes. Let thermometer cool and clean as directd in Cleaning

Guide on page 32. Do not leave in oven.

See Roasting Guide on page 20.

Roasting Guide

Roastillg

1. Position oven shelf at B for small-size roasts (3 to 7 lbs. ) and at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat probe for more accurate doneness.

Control signals when food has reached set temperature. (Do not place probe in stuffing. )

3. Remove fat and drippings as necessary. Baste as desired.

4. Stindin~ time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10°F.; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10°F. less than temperature on guide.

5. Frozen roasts can be conventionally roasted by adding

10 to 25 minu~es per pou~d mor~ time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.)

Defrost poultry before roasting.

Type

Meat

Tender cuts; rib, high quality sirloin tip, rump or top rOund*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin. rib or shoulder*

Ham, precooked

Oven

Temperature

325°

325”

325°

Doneness

R~ire:

Medium:

Well Done:

Rare:

Medium:

Well Done:

To Warm;

Approximate Roasting Time, in Minutes per ~und

Ham. raw

325°

Well Done:

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

Poultry

Chicken or Duck

Chicken pieces

Turkey

325°

375°

325°

Well Done:

3 to S-lbs.

35-40

10 to lS-lbs.

20-25

Over S-lbs.

30-35

Over lS-lbs.

15-20

Internal

Temperature ‘F

130°-

140°

150°-1600

170°-1850

130°-1400

150°-1600

170°-1850

170°- 180°

125”- 130°

160°

185°- 190°

185°-1900

In thigh:

185°-1900

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack in broiler pan. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Position shelf on recommend shelf position as su~ested in Broiling

Guide on page 23. Most broiling is done on C position, but if your oven is connected to 208 volts, you may wish to use higher position.

Step 4: Leave the oven door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper temperature is maintained in the oven.

Step 5: Turn both OVEN SET and

OVEN TEMP knobs to BROIL.

Preheating units is not necessary.

(See notes in Broiling Guide. )

Step 6: Turn food only once during cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food. )

Step 7: Turn OVEN SET knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of” ,4iunlinunl Ibil

1. If desired, broiler pan maybe lined with foil 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 racks are designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO NOT place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

3. On all except self-cleaning

ovens, a sheet of aluminum foil may be used on floor of the oven utierthe bake unit, if desired. BE CERTAIN

FOIL DOES NOT TOUCH BAKE

UNIT. Aluminum foil used in this way may slightly affect the browning of some foods. Change foil when it becomes soiled.

Questions & Answers

Q. Why should I Ieave the door closed when broiling chicken?

A. Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more heat in oven, so chicken maybe broiled but well-done inside.

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before

broiling?

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

Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q. Why are my meats not turning

out as brown as they should?

A. In some areas, the power

(voltage) to the oven maybe low.

In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven.

Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler

rack to prevent mwt from sticking?

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Broiling with the Meat Thermometer

(on

models

equipped)

You may use the meat thermometer for broiling, such as steak or ham slices. Prepare meat on broiler rack and pan as explained on page 21,

“How to Broil:’ Set both OVEN

SET and OVEN TEMP knobs to

BROIL and leave door ajar as recommended, after placing probe in meat and oven as directed below.

Step 1: Use steak at least 1 to 1 % inches thick. Lay probe on top of steak to determine the position probe is to be inserted. Gauge distance from edge to center of largest muscle; mark with thumb where edge of meat or fat meets probe. Be certain NOT MORE

THAN 2 inches of probe, not counting handle, is left exposed outside of meat.

Step 2: Lift probe from meat keeping thumb in place on probe.

Insert probe as near as possible to center of thickness of steak. Push probe into steak to where thumb meets fat or meat.

Step 3: For rare steaks, cook first side to 90 on meat thermometer dial; for medium, to 100; for welldone, 110. Set Meat Thermometer

Dial to preferred doneness.

Step 4: At sound of buzzer, turn steak; check probe to be certain it has not moved out of position.

Reset pointer on Mea~Therrnometer and cook second side. See guide on oven near Meat Thermometer Dial.

)’I’F:S:

●

If there is a question about whether probe has moved out of position during cooking, turn knob so pointer moves down on dial until buzzer sounds. Note indicated temperature and reset pointer to

SIGNAL OFF. Push probe farther down into roast, about 1 inch, then after a few minutes redetermine internal temperature as above. If new temperature is lower, the probe was probably out of position. If so, allow meat to cook to proper internal temperature.

●

Let meat thaw enough to allow inserting probe. The probe is sturdy but take care not to force it too hard into roast.

●

Do not disconnect probe during cooking. Use hot pads when removing probe at end of cooking.

Do not use tongs to pull on cable since they may damage it.

Qllestions and Ans\~el-s

Q. Can the meat thermometer remain in the oven if it’s not inserted in food?

A. No. Remove probe from receptacle when not in use. You could damage the probe by leaving it in during cooking operations that do not require the probe.

Q. May I insert the meat

thermometer into frozen foods?

A. No. Foods must be completely defrosted before inserting probe.

Q. Should I line broiler pan with aluminum foil when roasting?

A. Yes, when using pan for marinating, cooking with fruits or heavily cured meats, or for basting during cooking. Avoid spilling these materials on oven liner or door.

Q. How may I be sure that my roast will cook the same ach time?

A. When using the meat thermometer in roasting, the probe must be inserted properly. Check the position of the probe during cooking. Sometimes the probe slips or is touching bone, fat or gristle.

Reposition probe correctly and set oven again to finish roasting.

Broilillg Guide l;~-oiling

1. Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat.

E“ood

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

Medium

Well Done

Chicken

Bakery Products

Bread (Toast) or

Toaster Pastries

English Muffins

bbster Tails

(6 to 8-oz, eacb)

Fish

Quantity and/or

Thickness

Y2-lb. (about 8 thin slices) l-lb. (4 patties)

1/2 to

%-in. thick l-inch thick

(1 to lk-lbs.)

Iti-in. thick

(2 to 2%-tbs.)

1 whole

(2 to 2’/z-lbs. ), split lengthwise

2 to 4 slices

I pkg. (2)

2 (split)

2-4 l-lb. fillets % to

!/z-in. thick

To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

5. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

Shelf

Position

c c

B c c c c c c c

First Side

Time, Minutes

1 Y2-2

3-4

13-16

B c

6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide lM times per side.

8. If your range is connected to

208 Volts, rare steaks may be broiled by preheating broil heater and positioning the oven shelf one position higher.

Second Side

Time, Minutes

3 ‘h

4-5

7-8

14-16

20-25

10-15

Comments

Arrange in single layer.

Space evenly.

Up to 8 patties tuke about same time.

Steaks less than 1 inch cook through before browning. Pan frying is recommended.

Slash fat.

Do not turn over.

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skin down first and broil with door closed.

Space evenly. Place English muffins cut-side-up and brush with butter, if desired.

Cut through back of shell. Spread open. Brush with melted butter before and after half time.

Handle and turn very carefully.

Brush with lemon butter before and during cooking if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes per side for 1 ‘A-incb tbick or home cured.

Slash fat.

Ham Slices

(precooked)

Pork Chops

Well Done

bmb Chops

Medium

Well Done

Medium

Well Done

Wieners and similal precooked sausages, bratwurst l-in. thick

2(% inch)

2 (1-in, thick) about I lb.

2 (1 inch) about 10 to 12 oz.

2 (1 k inch) about 1 lb.

l-lb. pkg. (10) c c c

B c

4-7

4-6

12-14

I-2

Slash lat.

If desired, split sausages in half

Iengtbwise into 5 to 6-incb pieces.

Rotisserie (.”

modelss.

equipped)

Food is cooked by revolving on a spit under the (upper) broil unit.

As food turns, it bastes itself to produce a succulent brown and tender roast. Meat tender enough for roasting may be rotissed.

Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit.

1. Assemble rotisserie. Insert curved ends of frame into large holes of broiler pan handles. Lock frame in place by fitting straight ends of support into holes in center handles.

2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed end (this part goes into motor).

3. To secure food on spit: Push

2-pronged fork onto spit near handle end. Tighten with screw.

Push spit through food (tie food securely and compactly), distributing weight evenly on each side of spit.

To check weight distribution on spit, hold spit (and food) between hands, palms up; spit should roll smoothly from palms to fingertips when palms are tipped forward.

4. Place spit on frame so handle end is in narrow support, and pointed end is in wide U-shaped support.

Rotissing the El)od

1. Put oven shelf in lowest position in oven. With food on spit, place spit on oven shelf.

2. Set OVEN TEMP knob as suggested on Rotisserie Time and

Temperature Guide at right. Settings are 300-400°F. to get foods juicy and done without overbrowning.

3. Switch OVEN SET knob to

ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and”removed more easily when motor is operating.

N~E: Make certain when touching spit that no part of body or pot holder touches coils of broil unit.

4. Insert spit into motor: Grasp handle on spit. Using point of spit, move to one side the cover over motor outlet in rear of oven; push spit firmly into motor outlet as far as it will go. Remove handle.

5. Check rotation of food. Tighten or adjust forks if necessary. During cooking, forks may need tightening due to normal meat shrinkage.

6. As food cooks, leave door ajar in

“Broil” position; door stays open by itself.

7. Baste food if desired. Baste with long-handled brush as food revolves.

Rot

issei-ie Notes

●

A regular, nonelectric meat thermometer may be used while rotissing providing it doesn’t touch the oven, frame or pan while meat revolves. (Or, if desired, cook to estimated doneness then pull meat from oven to insert meat thermometer. Wait about 2 minutes for temperature to register. If meat is not done, remove thermometer and continue cooking if necessary. )

●

If rotissing turkey, let stand in warm oven 10 to 20 minutes after cooking to assure juicy meat and complete doneness.

●

At end of cooking pull out pan and shelf together, using pot holders. Turn OVEN SET to OFF.

Remove food from spit. Cool pan outside oven; soak forks and screws for easiest cleanup.

Rotisserie Time and Temperature Guide

Food

Beef

Rolled Rib

Rare

Medium

Well Done

Oven Temp.

Setting

325

Approximate

Rotissing Time

Minutes Per Lb.

22-29

D-31

32-42

Meat

Thermometer

Temperatures

130-140

150-160

170-185

General Directions

NOTE: 1. For roasts OVER 10 pounds, cook about 1/2 estimated time, then check at 1/2 hour intervals with meat thermometer for internal doneness.

2. Thin roasts, 3 to 4 pounds, may require slightly longer times per pound than those given on guide.

bmh

Leg, boned and rolled

350 24-27 175-185 175 for medium.

185 f(sr well done.

Pork, fresh

Loin

Spareribs (barbecued)

Spareribs (plain)

Pork, cured

Ham

Cook-Before-Eating bone in

Fully Cooked

Poultry

Capon* (6-8 Ibs. )

350

400

325

25-34 lti-l Y2

hrs. (total time)

%-1

hr.

17-20

14-18

170-195

160

130

Buy ribs split down center. Thread on spit. To barbecue, brush with sauce every 15 minutes.

Chicken* (2-3 Ibs. )

Chickent (1 X-2 Ibs, )

Cornish Hen* (1 lb.)

Duckling* (4-5 Ibs. )

Turkey* (8-12 Ibs. )

375

400

350

26-30

33-42

48-62

About 1 hr. (total time)

31-35

17-27

185-190 t t t

185-190

180-185

Brush with melted butter or margarine, basting or barbecue sauce several times during cooking.

Same as above.

If desired, thread 4 to 5 of this size chicken crosswise on spit. Let revolve to within

1/2 hour ofdmreness time, then brush every 10 minutes with barbecue sauce.

Brush with butter. or butter and lemon juice mixed. Thread hens on spit either lengthwise or crosswise.

Do not brush with fat.

Cook without brushing with fat, or brush with butter or margarine as desired. When cooked. switch

OVEN

SET to OFF, close door, let turkey stand 10 to 20 minutes IN

OVEN. Remove from oven and carve.

Veal

Shoulder, boned and rolled

Bologna

Canadian Bacon

Luncheon Meat

[12-oz. can)

Wieners, large

350

350

23-32

30-33

23-25

23-27

(total

time)

(total

time)

180

180

160

Brush with sauce if desired.

Wn small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.

*Ready -tc~-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds

NOTE: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediately with a paper towel. Wben surface is cool, clean and rinse.

Care and Cleaning

Operating the

Self-Cleaning oven

Before Setting Oven Controls,

Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven.

(Oven shelves may be left in oven.

Note: Shelves may become gray after several cleanings. )

Step 2:

Wipe up heavy soil on oven bottom.

How to Set Oven for Cleaning

Step 1:

Turn OVEN SET and OVEN

TEMP knobs to CLEAN. Controls will snap into final position when the CLEAN location is reached.

Step3:

Set the automatic oven timer:

A. Oven Front Frame

B. Oven Door Gasket

C. Openings in Door

D. Rotisserie Receptacle

E. Oven Light

Step 3:

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to run down through openings in top of door (C). Never use a commercial oven cleaner in or around self-cleaning oven.

Step 4:

Close rotisserie receptacle (D) on models so equipped.

Step 5:

On models so equipped, raise the window shield lifting handles to fully raised position.

Step 6:

Close oven door and make sure oven light (E) is off.

Step 2:

Push and hold in LATCH

RELEASE BUTTON while sliding LATCH HANDLE to the right as far as it will go.

●

Make sure both the range clock and the DELAY START dial show the correct time of day (some dials read START). When the DELAY

START knob is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

●

Decide on cleaning hours necessary.

Recommended cleaning time for a heavily-soiled oven with heavy, greasy spatter is 3 hours; for a moderatelysoiled oven with thin spills and light spatter is 2 hours.

●

Add these hours to present time of day, then push in and turn STOP dial clockwise to this desired stop time. CLEANING light glows, showing cleaning is starting.

The LOCKED light will glow, indicating oven is hot and door cannot be opened. Oven door and window get hot during self-cleaning.

DO NW ~UCH.

N~E: If you wish to start and stop cleaning at a later time than shown on clock, push in and turn DELAY

START dial to time you wish to start.

Add the hours needed for cleaning to this “start” time, then push in and turn STOP dial to this desired stop time. Oven will automatically turn on and off at the set times.

Although (’ontrol.s” (m your range mu-y difier in appeurunc(’ from those shown here, they allfin(ti(m us described abov~e.

After cleaning is complete, the door will stay locked until the oven cools and the LOCKED light goes off. This takes about 30 minutes.

Step 1:

When LOCKED light is off, push and hold in LATCH RELEASE

BUTTON while sliding LATCH

HANDLE to the left as far as it will go and open the door.

Step 2:

On models so equipped, lower the window shield by pushing handles toward bottom of window.

Step 3:

Turn OVEN SET knob to OFF.

Step 4:

Turn OVEN TEMP knob to WARM.

Qtlestions ~~nd Ans\ters

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

A. Check to be sure your DELAY

START dial is set to the same time as the range clock. Also check to be sure LATCH HANDLE is moved to the right.

Q. If my oven clock is not working,

can I still self-clean my oven?

A. No. Your Automatic Oven

Timer uses the range clock to help start and stop your self-cleaning cycle.

Q. Can I use commercial oven

cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should be used around any part of this oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for a good oven seal, and care must be taken not to rub, damage or move this gasket.

Q. After having just used the

oven, the LOCKED light came on and I could not move the

LATCH HANDLE. Why?

A. After several continuous hightemperature bakings or broil ings, the LOCKED light may come on.

The oven door can’t be latched for self-cleaning while the LOCKED light is on. If this happens, let the oven cool until the LOCKED light goes off. Then the oven door can be latched for self-cleaning.

Q. What should I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive soil, and you should switch the OVEN

SET knob to OFF. Open windows to rid room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal?

A. Yes. This is the metal heating and cooling during both the cooking and cleaning functions.

Q. Should there be any odor

during the cleaning?

A. Yes, there maybe a slight odor during the first few cleanings.

Failure to wipe out excessive soil might also cause an odor when cleaning.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal

condition

resulting from heating and cooling during cleaning. They do not affect how your oven performs.

Q. Why do I have ash left in my

oven after cleaning?

A. Some types of soil will leave a deposit which is ash. It can be removed with a damp sponge or cloth .

Q. My oven shelves do not slide

easily. What is the matter?

A. After many cleanings, oven shelves may become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become

gray after several cleanings. Is this normal?

A. Yes. After many cleanings, the shelves may lose some luster and discolor to a deep gray color.

Care and Cleaning

[’are of’the Corltilluous”

Cleailillg Ovell

(for models so equipped)

Do not attempt to clean the oven until you have read this section.

The top, bottom, sides, and back of the oven liner, and door inner liner are finished with a special coating which cannot be cleaned in the usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes.

Their use and/or the use of oven sprays will cause permanent damage.

The special coating is a

porous

ceramic maten’al which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface “tunnels:’ This rough finish tends to prevent grease spatters from forming little beads or droplets which run down the side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous jinish it is dispersed and is partially absorbed. This dispersal action increases the exposure of oven soil to heated air, which results in oxidation of soil. This finish also reduces the visual effect of residual soil. It may not disappear completely and at some time after extended usage, stains may appear.

The special coating work best on small amounts of spatter.

does not work well with larger spills, especially sugars, egg, or dairy mixtures. For this reason, the oven is equipped with a removable, replaceable aluminum foil oven bottom liner which protects the

porousfinish on the bottom of the oven from spillovers. Avoid spills on inside surface of the oven door.

This special finish is not used on oven shelves. Shelves are removable and can be taken to the sink for cleaning. See “Cleaning Guide” on page 32 for cleaning directions.

To Clean Oven:

Use the following steps when cleaning your Continuous-Clean

Oven.

1. Let range parts cool before handling. It is recommended that rubber gloves be worn when cleaning range parts manually.

2. Remove all cooking utensils including the broiler pan and rack.

3. Remove oven shelves and clean them manually with scouring pads or mild abrasive.

4. Remove excess spills and boilovers from aluminum foil oven bottom liner before removing liner from oven. This is to prevent excess liquids from spilling onto the porous finish. Then remove aluminum foil bottom liner and clean manually. (Before cleaning or removing the aluminum foil liner, lift bake unit out of the way.)

5. Clean oven window. Use mild, non-scratching cleanser and damp cloth. Avoid spilling water or cleaner on Dorous surface.

6. Soil visibility maybe reduced by operating oven at 400°F. Close door, set oven temperature control to 400°F. Time for at least 4 hours.

Repeated cycles may be necessary before improvement in appearance is apparent, particularly on oven door. For moderate to heavy soiling of the oven door, use the method described in item (7) at right before running the 400°F. cycle. The oven timer can be used to control the cycle automatically at a time convenient for you. Some sIight smoking may occur, similar to that which may occur during Time Bake cooking.

REMEMBER: DURING THE

OPERATION OF THE OVEN,

THE DOOR, WINDOW AND

OTHER RANGE SURFACES

WILL GET H~ ENOUGH TO

CAUSE BURNS. DO N~

TOUCH. LET THE RANGE

COOL BEFORE REPLACING

ALUMINUM FOIL OVEN

BOTTOM AND OVEN SHELVES

IF THEY WERE REMOVED.

7. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not

rub or scrub with paper towels, cloths or sponges, since these will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.

Use care in removing and replacing aluminum foil oven bottom liner and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porousfinish on the oven walls and door.

Do not use soap, detergent, commercial oven cleaner, silicone oven sprays, coarse steel pads or coarse brushes on the porous

surface. These products will spot, clog, and mar the porous surface and reduce its ability to work.

Care and Cleaning

Proper care and cleaning are important so your range will give you efficient and satisfactory service.

Follow these directions carefully in caring for your range to assure safe and proper maintenance.

I}orcelain F;nanlel E’inish

The porcelain enamel finish is sturdy but breakable if misused.

This finish is acid-resistant.

However, any acid foods spilled

(such as fruit juices, tomato, or vinegar) should not be permitted to remain on the finish.

[Jven Vent I}llct

Your range is vented through a duct located under the right rear surface unit. Clean the duct often.

“w

ptm/rings are (ret’ pit’c’t~. “

To remove:

s Make sure unit is cool.

●

Lift up right rear surface unit.

. Remove trim ring and drip pan.

. Lift out oven vent duct.

To replace:

●

Place the part over the oven vent located below the cookto~ with the opening of the duct unde~ the round

4 opening in the drip pan. It is important that the duct is in the correct Dosition so moisture and

1 vapors from the oven can be released during oven use. NOTE:

Never cover the hole in the oven vent duct with aluminum foil or

any other material. This prevents the oven vent from working properly during any cooking cycle.

~)lllg-~ll SLII’i’~CQ

[;~~its

(on models so equipped)

Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire. To make cleaning easier, the plug-in surface units are removable.

Receptacle

TerrninalS-”- ~

Drip Pan/Ring

TO clean:

●

Wipe around the edges of the surtace unit opening in the range top. Clean the area below the unit.

Rinse all washed areas with a damp cloth or sponge. Caution: Be sure all controls are turned OFF before attempting to clean under the cooktop or removing the surface units.

To remove:

. Raise the unit coil opposite the receptacle. Lift about one inch above the trim ring and pull away from the receptacle. Caution: Be sure the coils are cool before removing a Calrod” unit.

●

After removing the plug-in surface unit, lift the trim ring and drip pan (or one-piece pan/r;ng) to clean under the unit.

To replace:

. Place the drip pan (or one-piece pan/ring) in the surface unit opening in the range top. Line up the pan so the unit receptacle can be seen. If the trim ring is separate, put it in place over the drip pan.

. Insert the terminals of the plug-in unit through the opening in the pan and into the receptacle.

●

Guide the surface unit into place so it fits evenly and fits snugly into the trim rin~.

NOTE: If trim ring and drip pan are separate, the drip pan must be under the trim ring.

(.’,\LTl(

●

Do not attempt to clean plug-in surface units in an automatic dishwasher.

●

Do not immerse plug-in surface units in liquids of any kind.

●

Do not bend the plug-in surface unit plug terminals.

. Do not attempt to clean, adjust or in any way repair the plug-in receptacle.

Sta}-[.J~3

Sllrf’:ice Llnits

(on models so equipped)

This unit cannot be removed. It can be lifted upward and locked in that position for cleaning under the unit. Be certain the unit is cool

before lifting the coil.

After lifting coil unit, remove trim ring and drip pan (or one-piece pan/ring) to clean under unit.

To reposition tilt-lock unit:

●

Replace drip pan (or one-piece pan/ring) into recess in cooktop. If trim ring is separate, put it in place over drip pan.

●

Guide surface unit so it fits evenly and snugly into place.

Renlovable

oven D()()r

(on models so equipped)

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; life door up and away from hinges.

To REPLACE, grasp door at sides, line up door wifi hinges and push door firmly into place.

CAUTION: BEFORE REPLACING

ANY LAMP, DISCONNE~

ELE~RIC POWER TO RANGE

AT THE MAIN FUSE OR

CIRCUIT BREAKER PANEL.

LET LAMP (OR BULB) AND

LAMP COVER COOL

COMPLETELY.

WHEN CHANGING A

FLUORESCENT COOKTOP

LAMP, DO NOT TOUCH THE

METAL AT ENDS OF LAMP.

(’()(

)kt()p

I.:lnlp

(on models so equipped)

One of the lamp-replacement methods described below and at right applies to your model.

Model with open lamp shade—

lamp is visible without removing the cover; cover does not need to be raised or removed to change lamp.

Place fingers under lamp near each end. Press up and roll bottom of lamp away from you; lamp will fall into palms of your hands; remove.

b. Check type and wattage of lamp and replace with same kind. Hold lamp near each end and insert prongs into sockets. Gently roll bottom of lamp toward front of range until it stops.

Model with screws holding cover

a. Remove screws; swing cover toward you from rear.

b. Place fingers on top of lamp and roll toward front of range until it stops. Remove.

c. Check type and wattage of lamp and replace with same kind. Hold lamp near each end and insert prongs into sockets. Gently roll bottom of lamp toward front of range until it stops.

d. Close cover. Replace screws.

Model with bright lift-up cover and snap-on shield

a. Lift up front of cover over lamp to its open position.

Care and Cleaning

(continued)

b. Pull straight out on plastic shield over fluorescent lamp. (It is a snap-fit. ) c. Place thumbs on bottom near each end of lamp. Press and roll bottom of lamp gently toward front of range until it stops. Remove.

d. Check type and wattage of lamp; replace with same kind. Hold lamp near each end and insert prongs into sockets. Gently roll bottom of lamp toward rear of range until it stops.

Model with woodgrain cover hinged at back

a. Place fingers under ends of cover. Lift forward then up so cover is in open position.

b. Remove bulb, check type and wattage; replace with same kind.

Hold lamp near each end and insert prongs into sockets. Gently roll bottom of lamp toward rear of range until it stops.

c. Swing down lamp cover so it snaps into closed position.

Hi/Low model

a. Hold glass panel assembly and remove the 3 screws from frame that holds top of assembly in place.

b. Hold assembly in both hands, and remove. Remove lamps and replace with bulbs of the same wattage. Lift glass panel assembly into place by first positioning bottom edge of assembly over the top of the back splasher panel; replace screws in top of assembly to hold it in place.

Hi/Low model with swing-down glass cover

a. Push buttons on sides of glass cover. Allow glass to swing down.

b. Place fingers under each end of lamp, rotate toward you until it stops. Remove.

c. Check type and wat~ge of lamp; replace with same kind. Hold lamp near each end and insert prongs into sockets. Gently roll bottom of lamp toward rear of range until it stops.

d. Snap glass cover in place.

30

~v~n

IJ~lnp

(on models so equipped)

Self-Cleaning Oven

a. Remove the three slotted screws in lamp cover; see diagram. Remove cover; replace lamp with 40-watt appliance lamp.

b. Replace lamp cover with three screws.

Non Self-Cleaning Oven

The oven lamp (bulb) has a removable glass cover which is held in place with a bail-shaped wire. Remove oven door, if desired to reach cover easily.

To remove, hold hand under cover so it doesn’t fall when released. With fingers of same hand, firmly push down wire bail until it clears cover. Lift off cover.

DO NOT REMOVE ANY

SCREWS TO REMOVE THIS

TYPE OF COVER.

b. Replace lamp with 40-watt home appliance bulb.

c. To replace cover, place it into groove of lamp receptacle. Lift wire bail up to center of cover until it snaps into place. When in place, wire holds cover firmly, but be certain wire bail is not below depression in center of cover.

Adjusting Oven Thermostat

Use time given on recipe when cooking for first time. Oven thermostats may “drift” from the factory setting over the years, and

5 to 10-minute differences in timing between an old and a new oven are not unusual. Your oven has been set correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you find that your foods consistently

may make a simple adjustment in the OVEN TEMP thermostat knob.

PULL KNOB OFF SHAFT. LOOK

AT BACK OF KNOB AND N~E

CURRENT SETTING BEFORE

MAKING ANY ADJUSTMENT.

To increase temperature, turn toward HI or RAISE; to decrease, turn toward LO or LOWER. Each notch changes temperature 10°F.

Note: Although the back of the

Oven Emp knob on your range may diflerin appearancefiom those shown here, it can be adjusted by following the appropriate instructions below and at right.

To adjust oven thermostat:

1. Remove knob, and hold so pointer is at top of knob. Using a pot holder or similar material 1 hold

“skirt” of knob firmly in one hand.

Grasp handle of knob in other hand. Note position of pointer and turn handle to move pointer toward

Raise or Lower. Pointer is designed not to move easily. If it is seated so it is difficult to move. pointer mav be loosened slightly. I~sert a thin” screwdriver, knife blade or similar instrument and lift up end of pointer slightly.

2. After adjustment is made, press pointer firmly against knob. Return knob to range, matching flat area on knob and shaft.

Recheck oven performance before making an additional adjustment.

Renloval)lc

Compallioll-()\ell”

P}lnels and shelves

To clean in self-cleaning oven:

Place shelf from upper oven on a shelf of the self-clean oven. (The shelf may have to be shifted slightly so shelf stops do not interfere with placement of panels.)

Slide out oven bottom; lifting bake unit slightly makes this easier to do.

Lift back panel and remove. Place bottom and back panels back-toback so soiled sides face outward.

It is important that panels lay flat on shelf.

Lift side panels up and out of oven.

Place back-to-back on remaining self-clean shelf.

To replace panels in self-cleaning oven:

Replace panels in any order desired.

Be certain oven bottom is replaced so notch is at right, and “feet” on bake unit rest in depressions in panel. Replace broiler reflector so

“open side” is toward bottom of oven.

Pull off knob. Loosen both screws on back of knob.

2. Move pointer one notch in desired direction. Tighten screws.

3. Return knob to oven, matching flat area of knob to shaft. Recheck oven performance before making an additional adjustment.

Cleaning Guide

Note: bt

range/oven parts cool before touching or handling.

PART

Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs:

Range TOD and Oven

Outside Glass E“inish

Porcelain Enamel

Surface*

Inside Oven Door*

Oven Gasket*

Oven Liner

Oven Vent Duct

Chrome-Plated

Trim Rings

(around surface units)

Chrome-Plated

Drip Pan/Rings

Porcelain Enamel or

Aluminum Drip Pans

Meat Thermometer

MATERIALS TO USE

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Mild

Soap and Water

●

Soap and Water

●

Paper

Towel

●

Dry Cloth

●

Soap and Water

●

Soap and

Water

●

Soap and Water

●

Soap and Water

●

Soap and Water

●

Stiff-Bristled Brush

●

Soap-Filled Scouring Pad

(Non-rnctallic)

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Soap and Water

GENERAL DIRECTIONS

Do not clean the bake unit or broil unit.

Any soil will burn off when the unit is heated. N~E: The bake unit is hinged and can be lifted gently to clean the oven tloor. If spillovcr, residue or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool. ) Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. O~ION: The broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs.

Wash gently but do not soak.

Dry and return controls to range, making sure to match flat area on knob and shaft.

Wash all glass with cloth dampened in soapy water.

Rinse and polish with a dry cloth. If knobs arc removed, do not allow water to run down inside surface of glass whiic cleaning.

Avoid cleaning powders or harsh abrasives which may scratch the enamel.

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe thcm up right away.

When the surface has cooled, wash and rinse.

For other spills, such as fat spattcrings, etc., wash with soap and water when cooled and then rinse.

Polish with a dry cloth.

On self-cleaning oven, clean ONLY the door Iincr outside the gasket. The door is automatically clcancd if the oven is in the self-cleaning cycle. If spillover or spattering should occur in cooking function, wipe the door with soap and water.

DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in the slots on the door.

Avoid getting ANY cleaning materials on the gasket.

Cool bcfc~rc cleaning. Frequent wiping with mild soap and water will prolong the time between maior clcanin~s. Be sure to rinse thoroughly.

Rcmovc the Oven Vent Duct found under the right rear surface unit. Wash in hot. soa~v water. drv and reDlacc.

Clean as dcscribcd bciow or in dishwasher. DO NOT CLEAN IN SELF-

CLEANING OVEN. Rings will discolor. Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burnedon.’ spatters, usc any or all cleaning materials mentioned. Rub /;ghz/v with scouring pad to prevent scratching of the surface.

Drip pans can be cleaned in self-cleaning oven or dishwasher or by hand— after pans cool St ightly, sprinkle on detergent, wash or scour with hot water, rinse and dry.

Coot before cleaning. DO NOT IMMERSE IN WATER. Scour stubborn spots with soapy scouring pad, rinse and dry. DO NOT STORE IN OVEN.

Shelves can bc clcancd in Self-Cleaning oven or dishwasher. or by hand, using soap and water.

Rinse thoroughly to rcmove soap after cleaning.

Shelves**

(See ScIf-Cleaning

Oven Dircctiorrs)

Calrod(o Surface

Unit Coils

Spatters and spills burn away when coils arc heated.

After

meal, rcmovc all cookware from surface units and heat soiled units at HI. Let soil burn off about a rninutc and switch units to OFF. Try not to get cleaning materials on coils. If you do, wipe off with damp paper towel

bz,fi)rc,

heating surface unit.

DO N~ handle the unit before cornplctcly cooled.

DO NOT self-clean plug-in units.

DO NOT immerse plug-in units in any kind of liquid.

DO NOT wash in dishwasher.

*Spillage ot marinades. fruit .Iuiccs, and basting materials containing acids may cause discoloration. Spillovcrs should be wiped up immediately

(or bk~ttcd up if continuous-ilcaning oven), with care being taken to-not” touch ~ny hot portion of the oven. When the surface is cool. clean and rinse.

**When using C{)nllllcrclal Oven Cleaner on Br(~llcr pan and Rack ~~r Shelves of c~ln[inuous.c]caning Oven, be

sure to remove them frOm the oven first,

bccausc such clcancrs can darnagc the special ccrarnic coating in this oven.

PART

Automatic

Unit Sensor

Metal,

including Chrome

Side Trims and Trim Strips

Griddle

MATERIALS TO USE

●

Water, Plastic Scouring Ball

●

Soap and Water

GENERAL DIRECTIONS

Keep sensor free from grease or spillovers. Wipe sensor at each cleaning of cooktop. For major spillovcrs: when cool, cover with moist paper towel or cloth to soften soil; additional light scouring may be done with plastic or nylon scouring ball.

Do not use steel wool or other harsh materials.

Wash, rinse and then polish with a dry cloth.

DO NOT

USE steel wool, abrasives, ammonia, acid or commercial oven cleaners which may damage the finish.

●

Soap and Water Let griddle cool. Pour off grease. Wash in sudsy water. Soak a few minutes if necessary to remove food stuck on surface.

Soak in hot, sudsy water: scour to remove cooked-on food or sauces; wash.

Rotisserie

Spit,

Forks

Screws, Frame

Storage Drawer

●

Soap and Water

●

Commercial Oven Cleaner

●

Soap and Water For cleaning, remove drawer by pulling it all the way open, tilting up the front and then lifting the drawer out. Wipe with a damp cloth or sponge and replace the drawer. Never use harsh abrasives or scouring pads.

Companion Oven

Removable Oven

Panels, Shelves,

Broil Reflector

Take removable items from upper oven. Place thcm in the Self-Cleaning oven in this manner:

1. Companion Oven Shelves—invert and place on each of the Self-Cleaning oven shelves with their stops facing forward

Broil Reflector-place soiled side down on lower shelf.

3. Bottom oven panel and back panels: place back-to-back with soiled side facing out on Self-Cleaning shelf. Lay these panels flat over companion shelves that were placed in Self-Cleaning oven.

4. Side panel—lay back-to-back on remaining Self-Clean panel.

USE THE F ~OLLOWING DIRECTIONS FOR STANDARD OVEN ONLY. For Continuous-Cleaning Oven,

Inside Oven Door**

(Liner)

Oven Liner**

(CAUTION: When in use, light bulbs can become warm enough to break if touched with moist cloth or towel.

When cleaning, avoid warm lamps with cleaning cloths if lamp cover is removed.

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

●

Soap and Water

●

Soap-Filled Scouring Pdd

●

Commercial Oven Cleaner

To clean oven door, remove by opening to BROIL position and grasping door at sides. Lift door up and away from hinges. Clean with soap and water. Replace by grasping door at sides and lining up door with hinges. Push door firmly into place.

Cool before cleaning.

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking meat) will prolong the time between major cleanings. Rinse thoroughly.

N~E: Soap left on liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a nonabrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended.

Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning, also wipe thermostat bulb.

To obtain service, see your warranty on the back of this book.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations

Hotpoint

Appliance Park

Louisville, Kentucky 40225

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

Major Appliance

Consumer Action Panel

20 North Wacker Drive

Chicago, Illinois 60606

Exhaust

SyStern

(onmodels so equipped)

Some Cooking Centers share a built-in exhaust system equipped with a damper, a two-speed exhaust blower and removable filters.

Exhaust openings are located over cooking top and in hood over oven.

The exhaust system functions only when the blower is operating. The switch for the exhaust system is beneath the control panel. For high speed, push switch once; for low speed, push switch twice; and to stop blower, push switch once in sequence.

When blower is operating and hood over oven is closed, it exhausts over surface units only. When blower operates with hood in open position, it exhausts through openings over surface units and over oven at the same time.

THE EXHAUST SYSTEM

SHOULD BE OPERATED

WHENEVER ODORS, VAPORS

OR SMOKE ARE EXPE~ED

TO BE THE RESULT OF A

COOKING OPERATION.

START FAN AT BEGINNING

OF COOKING.

To open hood above the oven, lift up handle at center of hood; to close, push down on handle. Use hood in its fully extended position whenever vapor or smoke results from cooking, such as when pan broiling or frying on the surface units. See information on use of surface units.

E’ilters

Two filters are located over cooking top and one behind hood extension.

Filters are removable for cleaning.

Filters become soiled over a period of time. The efficiency of your exhaust system depends on how clean the filters are. Frequency of cleaning, or replacing, depends on the type of cooking you do, but filters should be cleaned AT LEAST

ONCE A MONTH. Also, frequently clean the grease-laden surfaces adjacent to the filters.

To clean, agitate in hot detergent solution. Light brushing may be used to help remove imbedded soil and dust. With careful use and handling, filters will last for years.

However, if replacement becomes necessary, obtain a filter from your dealer.

Remove and Replace Filters

1. Cooking top: Place finger in recess at front edge of filter; push filter to rear until front edge clears the exhaust opening; lower the front and remove. When clean, replace. Place edge of filter against spring at rear of exhaust opening.

Push to rear, lift front edge, and let spring push filter forward into place under edge of exhaust opening.

2. Hood: Extend hood as far as possible, or remove hood extension if desired; see illustration below.

Place fingers on each side at bottom of filter. Press filter to left until it clears the holder on right side, then remove. When clean, replace. Push filter against clip at left and press left until filter clears holder at right side. Push filter toward opening and release so it slips behind holder.

Nlotol””

The blower motor is permanently lubricated; it does not need oiling.

HOOD EXTENSION

fL

d BRACKET

ING

To Remove and Replace Hood Extension

1. To remove, extend hood as far as it will open.

With thumbs curved around edge of hood extension, hook a finger between spring and bracket at each side and push toward center of hood.

This moves pins out of holes in bracket and hood extension can be removed.

2. To clean, wash with hot detergent solution. Rinse and dry with soft cloth.

3. To replace, fit bottom of halfcircle flanges into side of hood.

Secure one side at a time. Align pin with holes in bracket and hood extension, then push pin through holes. This secures hood extension so it cannot be removed by mistake.

I r

UPPER

**‘*~Questions?**

PROBLEM

OVEN WILL N~ WORK

OVEN LIGHT

DOES N~ WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

CALROD@ SURFACE

UNITS NOT

FUN~IONING

PROPERLY

OVEN WILL NOT

SELF CLEAN

OVEN DOOR

WON’T LA~H

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the electrical outlet.

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

Oven controls are not properly set.

Door left in locked position after cleaning.

Light bulb is loose.

Bulb is defective. Replace.

Switch which operates oven light is broken. Call for service.

OVEN SET or OVEN TEMP knob not set at BROIL.

Door not left ajar as recommended.

Improper shelf ~sition being used. Check Broiling Guide.

Necessary preheating was not done.

Food is being cooked on hot pan.

Utensils are not suited for broiling.

Aluminum foil used on the broil pan rack has not been fitted pro~rly or slit as recommended.

OVEN SET

knob not set on

BAKE.

OVEN TEMP knob not set correctly.

Shelf position is incorrect. Check Roasting or Baking Guides.

Oven shelf is not level.

Wrong cookware is being used. When roasting, pan is too small.

A foil tent was not used when needed to slow down browning during roasting.

Surface units are not plugged in solidly.

Trim rings and drip pans are not set securely in the range top.

Surface unit controls are not properly set.

Automatic timer dids not set or not set proprly. The S~P did must be set and advanced beyond the time noted on oven clock.

The S~P dial was not advanced for a long enough time.

Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting.

A thick pile of spillover when cleaned leaves a heavy layer of ash in spots which could have insulated the area from further heat.

Latch not moved to the right.

~rn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won’t latch. To cool oven, open door wide; then latch can be moved.

OVEN SET knob must beat CLEAN or OFF before Latch can be moved.

Latch Release Button not pushed when moving Latch.

T ELE~RIC RANGE

RANTY

Save

proof of original purchase date such as your sales slip or cancelled check to establish warranty period,

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any parf of the range that fails because of a manufacturing defect.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is

LIMITED because you must Day to ship the product to~he service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care@ servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for

HOTPOINT FACTORY SERVICE,

GENERAL ELECTRIC-HOTPOINT

FACTORY SERVICE or HOTPOINT

CUSTOMER CARE SERVICE.

WHAT IS NOT COVERED .

servicetripstoyourhorneto teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our

Consumer Affairs office at the address below.

●

Improper installation.

If you have an installation problem, contact your dealer or installer.

You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

●

Replacement of house fuses or resetting of circuit breakers.

s Failure of the product if it is used for other than its intended purpose or used commercially.

●

Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Some states do not alti the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion m~ not apply to Nu. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state, h know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, contact:

Manager-Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

Pub.

No.

39-4567

5-86

Hello! I am an AI chatbot specifically trained to assist you with the Hotpoint Range User Guide. I have thoroughly reviewed the document and can help you locate the exact information you need or explain the content in clear and simple terms. Whether you’re looking for guidance on specific features, troubleshooting steps, or general usage, feel free to ask your questions. The more details you provide about your concerns or needs, the more accurately and effectively I can assist you!

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Key features

Surface cooking with Infinite Heat controls
3-in-1 Stay-Up surface heating unit
Automatic surface unit
Automatic timer and clock
Self-cleaning oven function
Continuous-cleaning oven care

Frequently asked questions

The Infinite Heat controls allow you to adjust the temperature of your surface units with infinite precision. Turn the control knob clockwise or counterclockwise to select your desired heat setting. Remember to push the knob in to turn the surface unit on and off.

The Automatic Timer allows you to set a time for your oven to start and stop automatically. This is particularly useful for baking tasks. To set the timer, push in the center knob of the clock and turn it to the desired time. Then, turn the Timer pointer to the number of minutes you wish to time. The buzzer will sound when time is up.

Yes, your griddle can be used on the Automatic Unit. Simply place the griddle on the unit, move it back and forth until it falls into place, and then turn the Automatic Unit selector to GRIDDLE. You can select the desired heat setting using the settings listed on the griddle or in the guide.

To use the self-cleaning function, first remove all utensils and the broiler pan from the oven. Then, set the oven to CLEAN and select the desired cleaning time. The oven will heat up to a high temperature and burn off any food residue. Once the cycle is complete, the oven will automatically cool down.

Howto get tkkt fm

Range

Use and Care instru~ions

Contents

Help us help you...

Before using your range, read this book carefully.

Write down the model and serial numbers.

If you received a damaged range . . .

Save time and money.

Before you request service...

lNS’”[’[<[![;’I’IONS

Read all instructions before using this appliance.

Do not leave children alone—

Don’t allow anyone to climb, stand or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe personal injury.

CAUTION: ITEMS OF

INTEREST TO CHILDREN

SHOULD NOT BE STORED

IN CABINETS ABOVE A

RANGE OR ON THE

BACKSPLASH OF A RANG=

CHILDREN CLIMBING ON

THE RANGE TO REACH mS COULD BE SEWOUSLY

INJURED.

Q Wear proper clothing. Loose

Use only dry potholders—

Never use your appliance for warming or heating the room.

Storage in or on appliance—

Keep hood and grease filters

clean to maintain good venting

or other flammable materials accumulate in the range or near it.

–Around surface units: the

—Around oven: oven vent

When cooking pork, follow

3

Oven:

Stand away from the range when opening oven door. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

Self-Cleaning Oven:

Do not clean door gasket. The

Do not use oven cleaners. No

Before self-cleaning the oven,

Surface Cooting Uni@:

proper Pan Size—This

Never leave surface units unat&nded at high heat settings.

Don’t use aluminum foil to

line drip pans or anywhere in the

To minimize burns, ignition of

Don’t immerse

removable surface units. Don’t put them in a dishwasher.

Always turn surface unit

OFF before removing utensil.

To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to remove the unit.

When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

Foods for frying should be as

dry as possible. Frost on frozen

Always heat fat slowly, and

Installing kt)ur Range

Ixveling the

Range

Ene~y-Savi~ Tips

Surf’ace Cooking

Oven Cooking

Surface Cooking

Surfat.e C()()king with

Infinite Heat ~ontrois

,

How to Set the Controls”

C()()king (Jl]ide for Using Heats

Questions & Answers

Home Canning Tips

RIGHT WONG

Surface C()()king (;uide

C()()k}\are Tips

‘>

&

&

it’”ii ii{;%!! ii%

500.

‘1’ips ti)l- I]est Reslllts

Automatic Unit Cooking Chat-t