How to get the best from
Your Range
Contents
Aluminum Foil
Anti-Tip Device
4, 15–17
3, 20, 26, 30
Appliance Registration
Care and Cleaning
Clock
Consumer Services
Important Phone Numbers
Features
2
20–25
11
35
35
6, 7
Installation Instructions
Leveling
26–30
30
Model & Serial Numbers
Oven
2
12–19
Roasting
Shelves
16, 17
4, 12, 13, 16, 18, 22
Storage Drawer
Oven Vent
25
25
Problem Solver
Thermostat Adjustment–
Do It Yourself
Safety Instructions
Surface Controls
Canning Tips
Control Settings
Cooktop Comparison
Baking
Broiling
13–15
18, 19
Cookware Tips
Warranty
Continuous Cleaning
Lift-Off Door
24
18, 23
GE Answer Center®
800.626.2000
Light; Replacement
Preheating
12, 22
13, 19
31
15
3–5
8–10
10
8, 9
8
9
Back Cover
Use and Care
& Installation
Instructions for
Standard
Clean models
RB525
RB526
RB533
RB534
RB536
Continuous
Clean models
RB632
RB633
164D2966P237
39-4755
10-95
CG
7
HELP US HELP YOU…
Before using your range,
read this guide carefully.
Write down the model
and serial numbers.
If you received
a damaged range…
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
You’ll find them on a label
behind the range door or behind
the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:
Immediately contact the dealer (or
builder) that sold you the range.
Model Number
Save time and money.
Before you request
service…
Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
on the inside back cover.
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 3 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.
2
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
WARNING—
All ranges
can tip and injury could result. To
prevent accidental tipping of the
range, attach it to the wall and floor by
installing the Anti-Tip device supplied.
To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect
the rear leveling leg. Make sure it fits
securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. 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 RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range. Flammable
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.
• Use only dry pot holders—moist
or damp pot holders on hot surfaces
may result in burns from steam. Do
not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth.
• For your safety, never use your appliance for
warming or heating the room.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3
Important Safety Instructions
When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
• Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this guide. All other servicing should be
referred to a qualified technician.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federal codes.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact the surface units, the areas
nearby the surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
the edges of the door window and metal trim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
• Do not use water on grease fires.
Never pick up a flaming pan. Turn
the controls off. Smother a flaming pan
on a surface unit by covering the pan completely
with a well-fitting lid, cookie sheet or flat tray. Use
a multi-purpose dry chemical or foam-type fire
extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foamtype fire extinguisher.
• When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Oven
• Stand away from the range when opening
the oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
• Keep the oven vent duct unobstructed.
• Keep the oven free from grease buildup.
4
• Place the oven shelf in the desired position while
the oven is cool. If the shelves must be handled
when hot, do not let pot holder contact the heating
elements.
• Pulling out the shelf to the shelf stop-lock
is a convenience in lifting 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.
• Do not use the oven for a storage area.
Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
Surface Cooking Units
• Use proper pan size—Select
cookware having flat bottoms large
enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit
will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of a
container should be turned toward the center of the
range without extending over the nearby surface units.
• 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 a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
Important Safety Instructions
• Always turn the surface units off before
removing cookware.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the off position and all
coils are cool before attempting to lift or remove
a unit.
• Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe spills on a hot cooktop, be
careful to avoid steam burns.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
• Keep an eye on foods being fried at high or
medium high heats.
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
5
FEATURES OF YOUR RANGE
Not all features are on all models.
20
Broiler Pan and Grid
(on some models)
7
7 8
9
10
11
7
Support
Rods
7
Drip Wells
Some models have lift-up
cooktops for easier cleaning.
CLOCK
TIMER
ON/OFF
6
12
5
13
14
4
15
RB536
16
17
18
3
19
2
1
(appearance may vary)
6
7
7
8
9
10
11
7
7
7
7
6
11
9
7
7
OVEN TEMP
OVEN TEMP
6
RB533
RB534
RB632
RB633
(appearance may vary)
Explained
on page
1 Storage Drawer (on some models)
25
2 Anti-Tip Label
—
3 Anti-Tip Device
See the Installation Instructions.
3, 20,
26, 28
4 Broil Element
4, 18,
22, 24
5 Cooktop/Lift-Up Cooktop
(on some models)
4, 20, 21
Feature Index Not all models have all features.
13 Surface Units, Drip Pans
14 Oven Interior Light
(on some models) Comes on
automatically when door is opened.
Explained
on page
4, 5,
8–10, 21
12, 22
15 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
12, 13,
16, 18, 19
16 Oven Shelf with Stop-Locks
(number may vary)
4, 12, 13,
16, 18, 22
6 Oven Cycling Light
12
7 Surface Unit Knobs
5, 8, 25
8 Oven Light Switch
(on some models)
12
17 Bake Element May be lifted
gently for wiping oven floor.
4, 22, 24
9 Surface Unit “On” Indicator Light
8
18 Model and Serial Numbers
Behind the storage drawer.
2
10 Clock and Minute Timer
(on some models)
11 Oven Temp Knob
12 Oven Vent
Located under right rear surface unit.
11, 25
12, 13, 15
16, 18, 25
4, 25
19 Lift-Off Oven Door with
Broil Stop Position
Easily removed for oven cleaning.
20 Broiler Pan and Grid
(on some models)
18, 23
4, 16, 18,
19, 22
7
Features of Your Range
Feature Index Not all models have all features.
RB525
RB526
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burners or
surface units you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop
Description
How it Works
Electric Coil
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Radiant
(Glass Cooktop)
Electric coils
under a glass
cooktop.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction
High frequency
induction coils
under a glass
surface.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Solid Disk
Solid cast iron
disk sealed to the
cooktop surface.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners
Regular or sealed
gas burners use
either LP gas
or natural gas.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
SURFACE CONTROLS
At both OFF and HI the control “clicks” into position.
You may hear slight “clicking” sounds during
cooking, indicating the control is keeping the unit
at the heat level you set.
Switching heats to higher settings always shows
a quicker change than switching to a lower setting.
How to Set the Controls
Push the knob in and turn
in either direction to the
setting you want.
8
Be sure you turn control to OFF when you finish
cooking.
The surface unit “on” indicator light will glow
when ANY heat setting on any surface unit is on.
Cooktop Comparison
Cooking Guide Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Sauté and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long, slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
Light Over the Surface Units
OFF
HI
LO
Medium
Low
Medium
High
MED
NOTE: The surface unit “on” indicator light may
glow between LO and OFF but there is no power
to the surface units.
(on some models)
The switch must be pushed, held for several seconds and released for the
light to come on.
Surface Controls
COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
RIGHT
WRONG
Not over 1 inch
Over 1 inch
Deep Fat Frying
Cookware Tips
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous.
Placing the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned if
the wok tipped over.
9
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s
drip pan are not recommended for most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
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
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) do not make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
10
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
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.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
CLOCK
(on some models)
The clock serves several purposes. Follow the directions for the
Clock and Timer that apply to your model.
To set the clock, push the
knob in and turn the clock
hands to the correct time.
The minute timer pointer
will move also. Let the knob
out, then turn the minute
timer pointer to OFF.
Minute Timer
12
OFF
0
9
4
3
10
20
30 1
2
3
6
(on some models)
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
To set the minute timer, turn the center knob, without
pushing it in. You can set the time for up to 4 hours.
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
To Set the Clock
To Set the Minute Timer
Press the CLOCK pad. Then press the up/down
arrows until the correct time is displayed. Push
the CLOCK pad to start.
Press the TIMER ON/OFF pad. Then press the
up/down arrows until the desired time (hours and
minutes) is displayed.
Home Canning Tips
To Set the Clock
To Cancel the Timer
CLOCK
TIMER
ON/OFF
(on some models)
Press the TIMER ON/OFF pad until the display clears.
At the end of the timer operation, the timer beeps
3 times followed by reminder beeps until the timer
is cancelled. You can display the time of day by
pushing the CLOCK pad. To return to the time
counting down, press the TIMER ON/OFF pad.
Questions and Answers
Q. Can I use the minute timer during
oven cooking?
A. The minute timer can be used during any
cooking function.
Clock
Q. How can I use the minute timer to make the
surface cooking easier?
A. The minute timer will help you 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.
11
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven Controls
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.).
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
the oven element(s) during cooking.
When using your oven for warming foods
(temperatures 250°F. or below) the oven cycling light
will remain on without cycling, as a reminder and a
convenience to you that the oven is still on.
OFF BRO
4
0
25
500 450
200 WM
IL
00
350
300
(Knob appearance may vary.)
Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing
up toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Bump
Shelf Positions
Oven Light (on some models)
The oven has four shelf
supports identified in this
illustration as A (bottom),
B, C and D (top).
Shelf positions for cooking
are suggested in the
Baking, Roasting and
Broiling sections.
Use the switch to turn the light on and off.
12
D
C
B
A
BAKING
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
Using Your Oven
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven
Thermostat section. It gives easy Do It Yourself
instructions on how to adjust the thermostat.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN TEMP knob to the temperature
you desire.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn the OVEN TEMP knob to OFF and then
remove foods.
OFF BRO
4
0
25
500 450
200 WM
IL
00
350
300
(Knob appearance may vary.)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested
shelf positions. B will be used more than C.
Shelf Position
D
Angel food cake
A
C
Biscuits or muffins
B or C
B
Cookies or cupcakes
B or C
A
Brownies
B or C
Layer cakes
B or C
Bundt or pound cakes
A or B
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
Roasting
A or B
Baking
Type of Food
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature before
putting food in the oven. To preheat, set the oven at the
correct temperature—selecting a higher temperature
does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the food
in the oven as quickly as possible to prevent heat
from escaping.
(continued next page)
13
BAKING
(continued)
Baking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, reduce the temperature
by 25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 11⁄2-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
14
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Baking
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.
ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!
OFF BRO
+20
Pointer
MAKE
HOTTER
+10 0 -10
-20
MAKE
COOLER
TO ADJUST TEMPERATURE:
LOOSEN SCREWS AND ROTATE
10° PER NOTCH
00
350
300
(Knob appearance may vary.)
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the temperature yourself. If you
think it is too hot, adjust the thermostat to make it
cooler. If you think it is too cool, adjust the thermostat
to make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
Back of Oven Temp Knob
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look at
the back of the knob and note the current setting
before making any adjustments.
2. Loosen both screws on the back of the knob.
3. To increase the oven temperature, move the
pointer 1 notch toward the words “MAKE
HOTTER.”
To decrease the oven temperature, turn the pointer
1 notch toward the words “MAKE COOLER.”
Each notch changes the temperature by 10 degrees
Fahrenheit.
4. Tighten the screws.
5. Replace the knob, matching the flat area of the
knob to the shaft.
15
Adjust the Oven Thermostat
4
0
25
500 450
200 WM
IL
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.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to Baking. (You may
hear a slight clicking sound, indicating the oven is
working properly.)
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature rise, if desired, remove
roast from oven sooner (at 5° to 10°F. less than
temperature in the guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it fatside-up (or poultry
breast side-up), on a
B
roasting grid in a
A
shallow pan. The
melting fat will baste
the meat. Select a pan as
close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
3. Turn the OVEN TEMP knob to the temperature
you desire.
4. After roasting is complete, turn the OVEN TEMP
knob to OFF.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking.
Press the foil tightly around the inside of the pan.
16
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Type
Oven
Temperature
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
325°
Lamb leg or bone-in shoulder*
325°
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
Poultry
Chicken or Duck
Chicken pieces
325°
350°
Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfully without
thawing. Follow the directions given on the package label.
Doneness
Approximate Roasting Time
in Minutes per Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
3 to 5 lbs.
6 to 8 lbs.
24–33
18–22
35–39
22–29
40–45
30–35
21–25
20–23
25–30
24–28
30–35
28–33
35–45
30–40
35–45
30–40
17–20 minutes per pound (any weight)
Internal
Temperature °F.
140°–150°†
150°–160°
170°–185°
140°–150°†
150°–160°
170°–185°
170°–180°
170°–180°
115°–120°
3 to 5 lbs.
Over 5 lbs.
35–40
30–35
185°–190°
35–40
185°–190°
10 to 15 lbs.
Over 15 lbs.
In thigh:
Turkey
325°
Well Done:
18–25
15–20
185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Well Done:
Well Done:
17
Roasting
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).
BROILING
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling.
Time the foods for the first side according to the
Broiling Guide.
Turn the food, then use
the times given for the
second side as a guide
to the preferred
doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving the layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
5. Turn the OVEN TEMP knob to
BROIL. Make sure you turn the
knob all the way to the BROIL position.
Preheating the elements is not necessary.
6. When finished broiling, turn the OVEN TEMP
knob to OFF. Serve the food immediately, leaving
the broiler pan and grid outside the oven to cool
during the meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and the broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent the fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
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 may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with the
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling.
18
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
BROILING GUIDE
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5
to 10 minutes only.
• When arranging food on pan, do not let fatty edges
hang over the sides because the dripping fat will soil
the oven.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 11⁄2 times per side.
• Always use a broiler pan and grid. They are
designed to minimize smoking and spattering by
trapping juices in the shielded lower part of the pan.
• The oven door should be open to the broil
stop position.
• Make sure you turn the OVEN TEMP knob all
the way to the BROIL position.
Food
Bacon
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
1 inch thick
(1 to 11⁄2 lbs.)
11⁄2 inch thick
(2 to 21⁄2 lbs.)
1 whole
(2 to 21⁄2 lbs.),
split lengthwise
2 to 4 slices
1 pkg. (2)
2 (split)
2–4
(6 to 8 oz. each)
Shelf
First Side
Second Side
Position Time, Minutes Time, Minutes Comments
C
41⁄2
41⁄2
Arrange in single layer.
C
10
7
C
C
C
C
C
C
A
6
8
12
10
15
25
35
5
6
11
7–8
14–16
20–25
10–15
C or D
11⁄2–2
1/2
C or D
B
3–4
13–16
Do not
turn over.
Fish
1-lb. fillets 1/4 to
1/2 inch thick
C
5
5
Ham Slices
(precooked)
Pork Chops
Well Done
1 inch thick
B
8
8
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
C
B
10
13
10
13
2 (1 inch thick),
about 10 to 12 oz.
2 (11⁄2 inch thick),
about 1 lb.
1-lb. pkg. (10)
C
C
C
B
C
10
12
14
17
6
9
10
12
12–14
1–2
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
sausages,
bratwurst
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
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
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 11⁄2 inch thick or home cured ham.
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
19
Broiling
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Quantity and/or
Thickness
1/2 lb. (about 8
thin slices)
1 lb. (4 patties)
1/2 to 3/4 inch thick
CARE AND CLEANING
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART
OF THE RANGE.
If your range is removed for cleaning, servicing or any reason,
be sure anti-tip device is re-engaged properly when the range
is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.
Lift-Up Cooktop
(on some models)
Some models have a cooktop that can be lifted up
for easier cleaning. To make cleaning easier, the
entire cooktop may be lifted up and supported in the
up position.
Be sure all surface units are turned off before
raising the cooktop. The surface units and drip pans
do not need to be removed before raising the cooktop,
however, you may remove one to make raising the
cooktop easier. There are two side supports that lock
into position when the cooktop is lifted up.
After cleaning under the cooktop with hot, mild soapy
water and a clean cloth, lower the cooktop. Be careful
not to pinch your fingers.
To lower the cooktop, push the rods back and gently
lower the cooktop until it rests in place.
20
Surface Units and Drip Pans
To clean the surface units, turn the control to the highest
setting for a minute. The coils will burn off any soil.
CAUTION
• Be sure all the controls are turned to OFF and
surface units are cool before attempting to
remove them.
• Do not immerse the surface units in liquids of any kind.
• Do not clean the surface units in a dishwasher.
• Do not bend the surface unit plug terminals.
• Do not attempt to clean, adjust or in any way repair
the plug-in receptacle.
To remove a surface unit:
To remove the drip pans for cleaning, the surface units
must be removed first.
Surface Unit
Drip Pan
Drip Pans
Remove the surface units. Then lift out the drip pans.
For best results, clean the drip pans by hand. Place
them in a covered container (or a plastic bag) with
1/4 cup ammonia to loosen the soil. Then scrub with
a soap filled scouring pad if necessary. Rinse with
clean water and polish with a clean soft cloth.
The drip pans may also be cleaned in the dishwasher.
Clean the area under the drip pans often.
Built-up soil, especially grease, may catch fire.
Do not cover the drip pans with foil. Using foil
so close to the receptacle could cause shock, fire
or damage to the range.
Lift the surface unit about 1 inch above the drip pan
and pull it out.
Do not lift the surface unit more than 1 inch.
If you do, it may not lie flat on the drip pan when
you plug it back in.
Repeated lifting of the surface unit more
than 1 inch above the drip pan can permanently
damage the receptacle.
Porcelain Enamel Cooktop
The porcelain enamel finish is sturdy but
breakable if misused. This finish is acid-resistant.
However, any acidic foods spilled (such as fruit
juices, tomato or vinegar) should not be permitted
to remain on the finish.
For other spills such as fat spatterings, wash with
soap and water or cleansing powders after the surface
has cooled. Rinse well. Polish with a dry cloth.
(continued next page)
If acids spill on the cooktop while it is hot, use a dry
paper towel or cloth to wipe it up right away. When
the surface has cooled, wash with soap and water.
Rinse well.
21
Care and Cleaning
Receptacle
To replace a surface unit:
• Replace the drip pan into the recess in the
cooktop. Make sure opening in the pan lines
up with the receptacle.
• Insert the terminals of the surface unit through
the opening in the drip pan and into the receptacle.
• Guide the surface unit into place so it rests evenly.
CARE AND CLEANING
(continued)
Oven Shelves
Clean the shelves with an abrasive cleanser or steel
wool. After cleaning, rinse the shelves with clean water
and dry with a clean cloth.
Broiler Pan and Grid
(on some models)
After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a soapfilled or plastic scouring pad.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
The broiler pan may be cleaned with a commercial
oven cleaner. If the grid is grey enamel, it can also be
cleaned with an oven cleaner. If the grid is chrome, do
not use an oven cleaner to clean it.
Oven Light Replacement
Both the broiler pan and grid can also be cleaned in
the dishwasher.
Do not store a soiled broiler pan and grid anywhere in
the range.
(on some models)
CAUTION: Before replacing your oven light bulb,
disconnect the electrical power to the range at the
main fuse or circuit breaker panel. Be sure to let
the light cover and bulb cool completely.
The oven light bulb is covered with a removable
glass cover that is held in place with a bail-shaped
wire. Remove the oven door, if desired, to reach
cover easily.
To remove:
1. Hold a hand under the
cover so it doesn’t fall
when released. With
fingers of the same
hand, firmly push back
the wire cover holder.
Wire cover holder
Lift off the cover.
DO NOT REMOVE ANY SCREWS TO
REMOVE COVER.
2. Do not touch hot bulb with a wet cloth. Replace
bulb with a 40-watt household appliance bulb.
To replace cover:
1. Place it into the groove of the light receptacle. Pull
the wire forward to the center of the cover until it
snaps into place. When in place, the wire holds the
cover firmly. Be certain the wire is in the
depression in the center of the cover.
2. Connect electrical power to the range.
Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
22
Broil Element
Bake Element
Lift-Off Oven Door
TO CLEAN THE DOOR:
Inside of door:
• Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
• If necessary, you may use an oven cleaner.
Follow the package directions.
• Clean the inside of the oven window with a mild nonscratching cleaner and a damp cloth.
Outside of door:
• Use soap and water to thoroughly clean the top, sides
and front of the oven door. Rinse well. You may also
use a glass cleaner to clean the glass on the outside of
the door. To avoid water marks inside the glass front,
do not let water drip into the vents.
• Spillage of marinades, fruit juices, tomato sauces and
basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
Porcelain Oven Interior (on some models)
With proper care, the porcelain
enamel finish on the inside of
the oven—top, bottom, sides,
back and inside of the door—
will stay new-looking for years.
Let the range cool before
cleaning. We recommend that
you wear rubber gloves when cleaning the range.
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
Household ammonia may make the cleaning job
easier. Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow the package directions.
Cautions about using spray-on oven cleaners:
• Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
• Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
• Do not spray any oven cleaner on the oven
door, handles or any exterior surface of the
oven, cabinets or painted surfaces. The cleaner
can damage these surfaces.
(continued next page)
23
Care and Cleaning
The oven door is removable, but
it is heavy.You may need help
removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break
(on some models) or cause damage
to the door.
To remove the door, open it a few
inches to the special stop position
that will hold the door open. Grasp firmly on each side
and lift the door straight up and off the hinges.
NOTE: Be careful not to place hands between the
hinge and the oven door frame as the hinge could snap
back and pinch fingers.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges then lower the
door slowly and evenly over both hinges at the same
time. If the hinges snap back against the oven frame,
pull them back out. If the oven door is crooked, push
down on the high corner to straighten it.
CARE AND CLEANING
(continued)
Continuous-Cleaning Oven Interior
(on some models)
Special Care of Continuous-Cleaning Oven Interior:
Do not attempt to clean the oven until you have
read this section.
The Continuous-Cleaning Oven cleans itself while
cooking. The oven interior is finished with a special
coating that cannot be cleaned in the usual manner
with soap, detergents, steel wool pads, commercial
oven cleaners, coarse abrasive pads or coarse brushes.
Use of such cleansers and/or the use of oven sprays
will cause permanent damage.
The special coating is a porous ceramic material,
which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks, valleys and sub-surface ‘‘tunnels.’’ This rough
finish tends to prevent grease spatters from forming
little beads or droplets that run down the side walls of
a hard-surface oven liner, leaving unsightly streaks
that require hand cleaning. Instead, when spatter hits
the porous finish, it is dispersed and partially
absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it
somewhat less noticeable.
Soil may not disappear completely and at some
time after extended usage, stains may appear that
cannot be removed.
The special coating works best on small amounts
of spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures. For this
reason, the oven is equipped with a removable,
replaceable aluminum foil oven bottom liner which
protects the porous bottom of the oven from spillovers.
This special coating is not used on the oven
shelves or on the inside of the oven door.
These should be removed for cleaning to prevent
damage to the Continuous Cleaning Oven coating.
Use care in removing and replacing the shelves and
in placing and removing dishes and food to avoid
scratching, rubbing or otherwise damaging the porous
finish on the oven walls.
24
To Clean the Continuous-Cleaning Oven:
1. Let the range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
2. Remove shelves and cookware, including the
broiler pan and grid.
3. Remove excess spills and boilovers from the
aluminum foil oven bottom liner before removing
the liner from the oven. This is to prevent excess
liquids from spilling onto the porous finish.
Then remove aluminum foil bottom liner and
clean with a damp cloth. (Before cleaning or
removing the aluminum foil liner, lift the bake
element out of the way.)
4. Soil visibility may be reduced by operating
the oven at 400°F. Close the door and set
temperature control to 400°F. Time for at least
4 hours. Repeated cycles may be necessary before
improvement in appearance is apparent.
Remember: During the operation of the oven,
the door, window and other range surfaces will get
hot enough to cause burns. Do not touch. Let the
range cool before replacing the oven shelves and
aluminum foil oven bottom.
5. If a spillover or heavy soiling occurs on the porous
surface, as soon as the oven has cooled, remove as
much of the soil as possible using a small amount of
water and a stiff-bristle nylon brush. Use water
sparingly and change it frequently, keeping it as
clean as possible, and be sure to blot it up with paper
towels, cloths or sponges. Do not rub or scrub with
paper towels, cloths or sponges, since they will leave
unsightly lint on the oven finish. If water leaves a
white ring on the finish as it dries, apply water again
and blot it with a clean sponge, starting at the edge
of the ring and working toward the center.
Do not use soap, detergent, steel wool pads,
commercial oven cleaner, silicone oven sprays,
coarse pads or coarse brushes on the porous
surface. These products will spot, clog and damage
the porous surface and reduce its ability to work.
Do not scrape the porous surface with a knife
or spatula—they could permanently damage
the finish.
How to Remove the Storage Drawer or Kick Panel to Clean Under the Range
The area under the range can be reached easily for
cleaning by removing the bottom drawer (on some
models). To remove, pull the drawer out all the way,
tilt up the front and remove it. To replace, insert glides
at the back of the drawer beyond the stop on range
glides. Lift the drawer if necessary to insert easily. Let
the front of the drawer down, then push in to close.
To clean under models with a
front kick panel, remove the
panel by pulling it straight out
at the bottom. To replace the
panel, first hook the top tabs on
and then the bottom tabs.
Control Panel and Knobs
The control knobs may be removed for easier cleaning.
To remove a knob, pull it straight off the stem. Wash
the knobs in soap and water but do not soak.
.
Care and Cleaning
Clean up any spills or spatters with a damp cloth.
Remove heavier soil with warm, soapy water.
Clean the control panel with mild liquid
dish detergent and a soft cloth. Rub the control
panel lightly.
CAUTION: Do not use abrasives of any kind on the
control panel. The lettering on models with touch
pads is sensitive to abrasives and pressure.
Oven Vent
The oven is vented through an opening under the right
rear surface unit. Never cover the opening with
aluminum foil or any other material. This would
prevent the oven vent from working properly.
Oven Vent
Painted Surfaces
Painted surfaces include the outside oven door, sides,
control panel and drawer front. Clean these with soap
and water or a vinegar and water solution.
Do not use commercial oven cleaners, cleansing
powders, steel wool or harsh abrasives on any
painted surface.
Glass Window (on some models) and Glass Surfaces
To clean the outside glass window (on some models) and glass surfaces,
use a glass cleaner. Rinse and polish with a dry cloth.
Metal Parts
Do not use steel wool, abrasives, ammonia or commercial oven
cleaners. To safely clean surfaces; wash, rinse and then dry with a
soft cloth.
25
INSTALLATION INSTRUCTIONS
BEFORE YOU BEGIN
Read these instructions completely
and carefully.
IMPORTANT: Save these instructions for
the local electrical inspector’s use.
IMPORTANT: OBSERVE ALL GOVERNING
CODES AND ORDINANCES.
NOTE TO INSTALLER: Leave these
instructions with the appliance after
installation is completed.
NOTE TO CONSUMER: Keep this Use and
Care Guide and Installation Instructions for
future use.
NOTE: This appliance must be properly
grounded.
TOOLS YOU WILL NEED
• Large blade screwdriver
• Channel lock pliers or small ratchet wrench
with 3/16″ socket (for leveling range)
STEP 1
PREPARE THE OPENING
11⁄2 ″ spacing is recommended from the range to
adjacent vertical walls above cooktop surface.
Allow 30″ minimum clearance between surface
units and bottom of unprotected wood or metal
top cabinet, and 15″ minimum between
countertop and adjacent cabinet bottom.
EXCEPTION: Installation of the listed
microwave oven or cooking appliance over
the cooktop shall conform to the installation
instructions packed with that appliance.
To eliminate the risk of burns or fire by reaching
over heated surface units, cabinet storage space
above the surface units should be avoided. If
cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of 5″ beyond the bottom of
the cabinets. Make sure the wall coverings,
countertops and cabinets around the range can
withstand heat generated by the range, oven or
cooktop up to 200° F.
NOT LESS THAN
WIDTH OF RANGE
• 1/4″ hex head nutdriver
HOOD
5″ MIN.
ELECTRICAL REQUIREMENTS
CAUTION, FOR PERSONAL SAFETY:
DO NOT USE AN EXTENSION CORD WITH
THIS APPLIANCE.
REMOVE HOUSE FUSE OR OPEN
CIRCUIT BREAKER BEFORE BEGINNING
INSTALLATION.
This appliance must be supplied with the proper
voltage and frequency, and connected to an
individual, properly grounded branch circuit,
protected by a circuit breaker or time delay fuse,
as noted on the rating plate.
Wiring must conform to National Electric Codes.
If the electric service provided does not meet the
above specifications, it is recommended that a
licensed electrician install an approved outlet.
Because range terminals are not accessible after
range is in position, flexible service conduit or
cord must be used.
30″
MIN.
15″
MIN.
LOCATE
OUTLET BOX
WITHIN EITHER
SHADED AREA
WALL
11⁄2″
MIN.
INSTALL
OUTLET BOX
ON EITHER
SIDE OF CL
WALL
OUTLET
BOX
CORD
71⁄2″
C
L OF RANGE
7″
3 ⁄2″
5″
21⁄4″
FLOOR
Anti-Tip Bracket
(install in either rear corner)
26
145⁄8″
71⁄2″
1
Flooring Under the 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 follow these simple and
inexpensive instructions.
The range should be installed on a 1/4 inch thick
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.
STEP 2
PREPARE FOR ELECTRICAL CONNECTION
Effective Januar y 1, 1996 the National
Electric Code requires that new construction
(not existing) utilize a 4 conductor connection
to an electric range. When installing an
electric range in new construction follow
Steps 3 and 5 for 4 wire connection.
Use only 3-conductor or 4-conductor U.L. listed
range cord. These cords may be provided with
ring terminals on wire and strain relief device.
A range cord rated at 40 amps with 125/250
minimum volt range is required. A 50 amp range
cord is not recommended but if used, it should
be marked for use with nominal 13⁄8″ diameter
connection openings. Care should be taken to
center cable and strain relief within knockout
hole to keep the edge from damaging the cable.
NOTE: A 4-conductor cord is to be used when
the appliance is installed in a mobile home or
when local codes do not permit grounding
through the neutral. If conduit is being used,
go to Step 6 or 7.
STEP 3
POWER CORD STRAIN RELIEF INSTALLATION
A. Remove the lower rear range wiring cover to
expose the connector block and bracket.
B. Remove the knockout ring (13⁄8″) located on
bracket directly below the connector. To remove
the knockout, use a pair of pliers to bend the
knockout ring away from the bracket and twist
until ring is removed.
BEFORE
KNOCKOUT
RING
BRACKET
AFTER
KNOCKOUT
RING
REMOVED
C. Assemble the strain relief in the hole.
Insert the power cord through the strain relief
and tighten. Allow enough slack to easily attach
the cord terminals to the connector block. If tabs
are present at the end of the winged strain relief,
they can be removed for better fit.
NOTE: Do not install the power cord without a
strain relief.
WIRING COVER
(SHOWN REMOVED)
CONNECTOR
BLOCK
GROUND
STRAP
STRAIN
RELIEF
BRACKET
POWER CORD
STRAIN RELIEF
BRACKET (PROVIDED
WITH RANGE CORD.
NOT PART OF RANGE.)
(continued next page)
27
INSTALLATION INSTRUCTIONS
(continued)
STEP 4
3 WIRE POWER CORD INSTALLATION
STEP 5
4 WIRE POWER CORD INSTALLATION
Remove the 3 wire terminal screws from
the connector block. Insert screws through
each power cord terminal ring and into the
connector block until the screws engage the
nuts. Be certain that the center wire is connected
to the center screw of the connector block.
Tighten screws securely. Do NOT remove
ground strap connection.
A. Remove the 3 screws from the connector
block.
B. Remove the grounding screw and strap from
the connector block middle location and the
screw connection to the frame of the range.
NEUTRAL
TERMINAL
BEFORE
NEUTRAL
TERMINAL
CONNECTOR
BLOCK
GROUND
STRAP
GROUNDING STRAP
(GROUNDING TO RANGE)
POWER CORD
WARNING: THE NEUTRAL OR GROUND
WIRE OF THE POWER CORD MUST BE
CONNECTED TO THE NEUTRAL
TERMINAL LOCATED IN THE CENTER OF
THE CONNECTOR BLOCK. THE POWER
LEADS MUST BE CONNECTED TO THE
OUTSIDE (BRASS COLORED) TERMINALS.
C. Insert screws through each power cord
terminal ring and into connector block until
screw engages nut. Be certain that the center
wire is connected to the center screw of the
connector block. Tighten screws securely.
D. Attach ground wire to the frame of the range.
AFTER
NEUTRAL
TERMINAL
GROUNDING
TO RANGE
WARNING: THE NEUTRAL WIRE OF
SUPPLY CIRCUIT IS CONNECTED TO
THE NEUTRAL TERMINAL LOCATED
IN THE CENTER OF THE CONNECTOR
BLOCK. THE POWER LEADS MUST
BE CONNECTED TO THE OUTSIDE
(BRASS COLORED) TERMINALS. THE
4TH GROUNDING LEAD MUST BE
CONNECTED TO THE FRAME OF RANGE
WITH THE GROUNDING SCREW.
28
STEP 6
3 WIRE CONDUIT INSTALLATION
STEP 7
4 WIRE CONDUIT INSTALLATION
Remove the 3 screws from the connector
block. Insert bare wires between the connector
block terminals and movable nuts. Tighten
screws securely. Do not remove ground
strap connection.
Remove the 3 screws from the connector block.
Remove the grounding strap from the connector
block middle location and the screw connecting
it to the frame of the range. Insert bare wires
between the connector block terminals and
movable nuts. Tighten screws securely. Attach
ground wire to the frame of the range.
SCREW
CONNECTOR
BLOCK
TERMINAL
SCREW
CONNECTOR
BLOCK
TERMINAL
BARE
WIRE
MOVABLE
NUT
FLEXIBLE
CABLE
BARE
WIRE
MOVABLE
NUT
CONNECTOR
BLOCK
BARE
WIRE TIPS
FLEXIBLE
CABLE
CONNECTOR
BLOCK
BARE
WIRE TIPS
BRACKET
BRACKET
CONDUIT
CONDUIT
WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE
CONNECTION ONLY. IF ALUMINUM
WIRE IS USED, SEE NOTE BELOW.
WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE
CONNECTION ONLY. IF ALUMINUM
WIRE IS USED, SEE NOTE BELOW.
NOTE: ALUMINUM WIRING
A. Do not connect Aluminum wire to connector
block. Use copper building wire rated for the
correct amperage and voltage to make 3 (three)
3 inch copper jumper wires. Connect wire as per
STEP 6 or 7 depending on number of wires.
B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL
approved for joining copper to aluminum and
follow the connector manufacturer’s
recommended procedure closely.
Wire used, location and enclosure of splices,
etc., must conform to good wiring practices and
local codes.
NOTE: ALUMINUM WIRING
A. Do not connect Aluminum wire to connector
block. Use copper building wire rated for the
correct amperage and voltage to make 3 (three)
3 inch copper jumper wires. Connect wire as per
STEP 6 or 7 depending on number of wires.
B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL
approved for joining copper to aluminum and
follow the connector manufacturer’s
recommended procedure closely.
Wire used, location and enclosure of splices,
etc., must conform to good wiring practices and
local codes.
(continued next page)
29
INSTALLATION INSTRUCTIONS
(continued)
STEP 8
ANTI-TIP BRACKET INSTALLATION
STEP 9
LEVELING THE RANGE
An ANTI-TIP bracket is supplied with instructions
for installation in a variety of locations. The
instructions include a template, a parts list and a
list of tools necessary to complete the installation.
Read the IMPORTANT SAFETY INSTRUCTIONS
and the instructions that fit your situation before
beginning installation.
The range must be level. Leveling feet are located
at each corner of the base of the range. Remove
the storage drawer or kick panel (depending on
your model) and using channel locks, rotate the
leveling feet in and out as required to level the
range. (For instructions on how to remove and
replace the storage drawer or the kick panel, see
the Cleaning Under the Range section in Care
and Cleaning.) On some models, there are plastic
covers which may be removed for easy
adjustment (just squeeze and pull).
One of the rear leveling feet will engage the
ANTI-TIP bracket (allow for some side to side
adjustment). Allow a minimum clearance of 1/8″
between the range and the leveling foot that is to
be installed into the ANTI-TIP bracket.
Check the range for proper installation into the
ANTI-TIP bracket (after the range has been
properly installed) by removing the kick panel or
the storage drawer and inspecting the rear leveling
leg. Make sure it fits securely into the slot.
WARNING
1. Range must be secured by ANTI-TIP bracket
supplied.
2. See instructions to install (supplied with
bracket).
3. Unless properly installed, range could be
tipped by stepping or sitting on door. Injury
might result from spilled hot liquids or from
range itself.
Typical Installation of Anti-Tip Bracket
Attachment to Wall
Bracket
Screw Must Enter
Wood or Metal
Wall Plate
STEP 10
FINAL CHECK
Be sure all switches are in the OFF position
before leaving the range.
30
QUESTIONS?
USE THIS PROBLEM SOLVER
POSSIBLE CAUSE
OVEN WILL
NOT WORK
• The plug on the 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 not properly set.
OVEN LIGHT
DOES NOT WORK
• The light bulb is loose or defective. Tighten or replace.
• The switch operating oven light is broken. Call for service.
FOOD DOES NOT
BROIL PROPERLY
• The OVEN TEMP knob not set at BROIL. Make sure you turn the knob
all the way to the BROIL position.
• The door not left open to the broil stop position as recommended.
• Improper shelf position being used. See the Broiling Guide.
• Food is being cooked on hot pan.
• Cookware is not suited for broiling.
• Aluminum foil used on the broiler pan grid has not been fitted properly and
slit as recommended.
FOOD DOES NOT
ROAST OR BAKE
PROPERLY
• The OVEN TEMP knob not set at proper temperature.
• Shelf position is incorrect. See the Roasting or the Baking sections.
• Incorrect cookware or cookware of improper size is being used.
• A foil tent was not used when needed to slow down browning during roasting.
• The OVEN TEMP knob needs adjustment. See the Adjust the
Oven Thermostat—Do It Yourself section.
OVEN TEMPERATURE
TOO HOT OR TOO COLD
• The OVEN TEMP knob needs adjustment. See the Adjust the
Oven Thermostat—Do It Yourself section.
SURFACE UNITS
NOT FUNCTIONING
PROPERLY
• The surface units are not plugged in solidly.
• The drip pans are not set securely in the cooktop.
• The surface unit controls are not properly set.
OVEN DOOR
CROOKED
• Because the oven door is removable, it sometimes gets out of position during
installation. To straighten the door, push down on the high corner.
COOKTOP FEELS HOT
• Large pans hold heat close to the cooktop and make it feel hotter.
• Pans on the right rear surface unit block some air flow from the oven vent
and cause the cooktop to get hot.
Installation Instructions
PROBLEM
31
The Problem Solver
If you need more help…call, toll free:
GE Answer Center®
800.626.2000
consumer information service
NOTES
32
NOTES
33
NOTES
34
We’ll Be There
With the purchase of your new Hotpoint appliance, receive the assurance that if you ever
need information or assistance, we’ll be there. All you have to do is call—toll-free!
GE Answer Center®
800.626.2000
Whatever your question about any Hotpoint major appliance, GE Answer
Center® information service is available to help. Your call—and your
question— will be answered promptly and courteously. And you can call any
time. GE Answer Center® service is open 24 hours a day, 7 days a week.
In-Home Repair Service
800-GE-CARES (800-432-2737)
For Customers With Special Needs…
2’ 6"
TBXTOLITE
ON WALL
SINGLE CONTROL
FAUCET
6’ 10"
8"
5"
5"
1’ 0"
7"
3’
1/8"
800.626.2000
6"
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"
SECTION A-A
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
SCALE 1’=1"
Upon request, we will provide
Braille controls for a variety of
Hotpoint appliances, and a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility. To obtain
these items, free of charge, call
800.626.2000.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
Service Contracts
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your Hotpoint product warranty expires. Purchase a GE contract while
your warranty is still in effect and you’ll receive a substantial discount. With
a multiple-year contract, you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances
can have parts or accessories sent directly to their home.
Our parts system provides access to over 47,000
Genuine Renewal Parts…and all are fully warranted.
VISA, MasterCard and Discover cards are accepted.
User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
Consumer Services
Our consumer service professional will provide expert repair service on your
Hotpoint appliance, scheduled at a time that’s convenient for you. Many GE
Consumer Service company-operated locations offer you service today or
tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to
2:00 p.m. Saturdays). Our factory-trained technicians know your appliance
inside and out—so most repairs can be handled in just one visit.
YOUR HOTPOINT RANGE
WARRANTY
WHAT IS COVERED
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the range that fails because
of a manufacturing defect.
**************************
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 pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.
WHAT IS NOT COVERED
• Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center®
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical, gas,
exhausting and other connecting
facilities as described in the
Installation Instructions provided
with the product.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer Care® servicers during
normal working hours.
Should your appliance need
service, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).
• Replacement of house fuses or
resetting of circuit breakers.
• Failure of the product if it is used
for other than its intended
purpose or used commercially.
• Damage to product caused by
accident, fire, floods or acts
of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To 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, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recycled paper.
Part No. 164D2966P237
Pub No. 39-4755
10-95
CG
RB525
RB526
RB533
RB534
RB536
RB632
RB633
Printed in Louisville, KY