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Bu~t-In OvenContentsAluminum Foil 14Appliance Registration 2

Use and Careof-Model

Baking, Baking Guide 9–1 1Broiling, Broiling Guide 14, 15 RGJ534GEPCare and Cleaning 1 6–I 8Clock/Timer 7

Consumer Services 23Control Panel 6,7

Door Removal 17, 18Energy-Saving Tips 4

Features 5Ligh(; Bulb Repluwment 8, 17

Minor Adjustments lg

Model and Serial Numbers 2

Preheating IIProblem Solver 20

Roasting, Roasting Guide 12, 13Safety Instructions 2-4

Shelves 8, 12, 17, 18Thermostat Adjustment lg

Warranty Back Cover

GE Answer Center”800.626.2000

HcnPollw—

Help us help you...Read this book carefully.It is intended (o help you operateand mtiintdin your new ovenproperly.

Keep i[ handy for answers to yourquestions.

It’ you clon ’( understand somethingor need more help. write (includeyour phorw number):

Consumer AffairsHotpointAppliance ParkLouisville, KY 40225

Write down the model andserial numbers.YoLI’11 find them on a label on thefrotlt frame behind the broilerdrawer. See Features Section.

These numbers are UISO on theconsumer pl”oduct OwnershipRegistration Card tha[ camewith your oven. Before sendingin this card, please write thesenumbers here:

If you need service...To obtain service, see theConsumer Services page in theback of this book.

We’re proud of our service andwant you to be pIeased. If for somereason you are not happy with theservice you receive, here are threesteps to follow for further help.

FIRST, contact the people whoserviced your appliance. Explainwhy you are not pleased. In mostcases, this will solve the problem.

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

Manager, Consumer RelationsHotpointAppliance ParkLouisville, KY 40225

FINALLY, if your problem is stillnot resolved, write:

Major Appliance ConsumerAction Panel

20 North Wacker DriveChicago, IL 60606

Model Number

Serial Number

Use these numbers in anycorrespondence or service callsconcerning your oven.

If you receiveda damaged oven...Immediately contact the dealer (orbuilder) that sold you the oven.

Save time and money.Before you requestservice...Check dw Problem Solver inthis book. It lis(s causes of minoroperating problems that you cancorrec( yourscl f.

WARNING: If theinformation in thismanual is not followedexactly, a fire or explosionmay result causingproperty damage,personal injury or death.

— Do not store or usegasoline or otherflammable vapors andliquids in the vicinityof this or any otherappliance.

— WHAT TO DO IF Y()[JSMELL GAS● Do not try to light any

appliance.● Do not touch any

electrical switch; do notuse any phone in yourbuilding.

● Immediately call yourgas supplier from aneighbor’s phone.Follow the gas supplier’instructions.

● If you cannot reach ,youlgas supplier, call the firedepartment.

—Installation and servicemust be performed by aqualified installer, serviceagency or the gas suppliel

2

IMPORTANT SAFETY INSTRUCTIONSRead all instructions before using this appliance.

IMPORTANTSAFETY NOTICEThe California Safe DrinkingWuter and Toxic Enforcement Actrequires the cJovemor of Californiato publish a list of substancesknown to the state to cause cancer,birth defects or other reproductiveharm, find requires businessesto warn customers of potentialexposure to such substances.

(M Appliances can cause minorexposure to four of thesesubstances, namely benzene,carbon monoxide, formaldehydeand soot, caused primarily by theincomplete combustion of natural~M 01- [.P fuels. Properly adjustedburners, indicated by a bluishrather than a yellow flame,will minimize incompletecombustion. Exposure to thesesubstances can be minimizedfurther by venting with an openwindow or using a ventilationfan or hood.

When You Get Your Oven● Have the installer show youthe location of the oven gas cut-off valve and how to shut it offif necessary.● Have your oven installed andproperly grounded by aqualified installer, in accordancewith the Installation Instructions.Any adjustment and serviceshould be performed only byqualified gas range installers orservice technicians.

c Plug your oven into a 120-voltgrounded outlet only. Do notremove the round groundingprong from the plug. If in doubtabout the grounding of yourhome electrical system, it isyour personal responsibility andobligation to have an ungroundedoutlet replaced with a properly-grounded, three-prong outlet inaccordance with the NationalElectrical Code. Do not use anextension cord with thisappliance.

● Be sure all packing materialsare removed from the ovenbefore operating it, to preventfire or smoke damage should thepacking material ignite.

● Be sure your oven is correctlyadjusted by a qualified servicetechnician or installer for thetype of gas (Natural or LP) onwhich it is to be used. Your ovencan be converted for use on eithertype of gas. See the InstallationInstructions.

Using Your Oven

● Don’t leave children alone orunattended where an oven ishot or in operation. They couldbe seriously burned.

● Don’t allow anyone to climb!stand or hang on the door orbroiler compartment. Theycould damage the oven.● CAUTION: ITEMS OFINTEREST TO CHILDRENSHOULD NOT BE STOREDIN CABINETS ABOVE ANOVEN—CHILDRENCLIMBING ON THE OVENTO REACH ITEMS COULDBE SERIOUSLY INJURED.

● Never wear loose fitting orhanging garments while usingthe appliance. Be carefulwhen reaching for items storedin cabinets over the oven.Flammable material could beignited if brought in contact withflame or hot oven surfaces andmay cause severe burns.

● For your safety, never useyour appliance for warming orheating the room.

● Do not use water on greasefires. Never pick up a flamingpan, Turn off burner, thensmother flaming pan by coveringpan completely with well-fittinglid, cookie sheet or flat tray.Flaming grease outside a pancan be put out by covering withbaking soda or, if available, amulti-purpose dry chemical orfoam-type fire extinguisher.

● Do not leave paper products,cooking utensils, or food in theoven when not in use. Do notstore flammable materials in anoven. Do not store or use gasolineor other flammable vapors andliquids in the vicinity of this orany other appliance.

● Do not let cooking grease orother flammable materialsaccumulate in or near the oven.● Do not use oven as a storagearea.

● When cooking pork, followthe directions exactly and alwayscook the meat to an internaltem~erature of at least 170”F.Thi; assures that, in the remotepossibility that trichina maybe present in the meat, it willbe killed and meat will besafe to eat.

(continued ne.rl p~ige)

3

IMPORTANT SAFETY INSTRUCTIONS(Conllllllcd )

● Stand away f’rom oven whenopening oven door. The hot airor steam which escapes canburn hands, f’ace and/or eyes.● Don’t heal unopened foodcontainers in the oven.Pressure could build up andthe container could burst,causing an injury.

● Keep oven vent ductsunobstructed.

● Keep oven f’ree from greasebuildup.

● Place oven shelf in desiredposition while oven is cool.It’ shcl\ M musI be htindltxf when

lint. dO no{ IcI pot holder cmtact

heatin: unils in the oven.

● Pulliug out shelf to shelf stopis a convenience in lifting heavyfoods. It is also a precautionagainst burns from touchinghot surfaces of’ door or ovenwalls.

● Whtm using cooking orroasting bags in oven, follow[hc lll:llllll’LIct LII’cI”s dit”ections.

● Do not use your oven to drynewspapers. If’ o~ferheated, they

can Ldtch fire.

● Don ‘t use aluminum foilanywhere in the oven except asdescribed in this book. Misusecould rmu [( in a [’i rc hazard orLiWI~t? [() (he ()\JCl].

● Use only glass cookware thatis recommended for LISe in gas

olcns.

● Always remove broiler panfrom the broiler compartmentas soon as you finish broiling.Grease left in the pan can catchfire if oven is used withoutremoving the grease from thebroiler pan.

● When broiling, if meat is tooclose to the flame, the fat mayignite. Trim excess fat to preventexcessive flare-ups.

● Make sure broiler pan is inplace correctly to reduce thepossibility of grease fires.

● If you should have a greasefire in the broiler pan, turn offoven, and keep broiler doorclosed to contain fire until itburns out.

Clean only parts listed in thisUse and Care Book.

If You Need Service

S Read “The Problem Solver”in this book.● Don’t attempt to repairor replace any part of yourrange unless it is specificallyrecommended in this book. Allother servicing should be referredto a qualified technician.

SAVE THESEINSTRUCTIONS

4

Energy-Saving Tips

● Preheat the oven only whennecessary. Most foods will cooksatisfactorily without preheating.

If you find preheating is necesstiry,listen for the beep and put food inthe oven promptly after the oven ispreheated.

● Always turn oven OFF beforeremoving food.

● During baking, avoid frequentdoor openings. Keep door openas short a time as possible if itis opened.

● Cook complete oven mealsinstead of just one food item.Potatoes, other vegetables andsome desserts will cook togetherwith a main-dish casserole, meatloaf, chicken or roast. Choosefoods that cook at the sametemperature and in approximatelythe same time.

● Use residual heat in ovenwhenever possible to finishcooking casseroles, oven meals,etc. Also add rolls or precookeddesserts to warm oven, usingresidual heat to warm them.

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4

‘k-iii i\\ ,’

mI(’J-Q \w\

-7 F=========”-”’- \

Feature Index

I Mode] and ,%rial Numbers (behind broiler drawer)

2 Removable Oven Door———

3 Oven Shelf Supports—.

4 Oven Shelves (eusily rcmovcd or rcpositiomxlon shelf supports)

5 Oven Light Switch (Icts-you (urn interior OVL;l lighton and oft)

6 Oven Controls, Clock and Timer —7 Oven Vent

8 Oven Interior I..igh[

~ RemovLlb]e Oven Bt)ttonl—.—

1 () Broiler Drawer

Seepage

2

17, 18

8, 12

8, 12, 17, 18

8

7,8

8

8, 17

16

14, 15, 17, 18

Features of Your Oven Control

? ? ???

1. PROGRAM STATUS. Wordslight up in tilt display [o show theSeleclcd ()\’ell mode.

Progr:llllmcd int’t)rmation can bedisplayed al any [i me by touchingthe pad of [he opel”ulion yoLI w’mtto S(2C. 1:01” CXdlllp]C. yell CLII1display [he current time of daywhi Ie [he [imcr is counting downby toLdling the CLOCK pad.

2. ‘l’IME: DISPLAY. Shows (betime c~t d:ly, the limes set for (hetimer or :Iu(olno(ic oven operation.”

3. OVk:N TEMPERATUREAND BROII, DISPLAY. Showsthe OYcll tClll]3Cl”U[Lll”C 01” [he broilsc[ti n: selected.

4. IWJNCT1ON INDICATORS.Lights LIp (() show whether oven isin tmkc or hroi I mode.

5. INCREASE;, Short taps to (hispad incrc:lw [i me or [emperaturcby SIIIL1!I llll)OLIIltS. press lllld holdpad to incrcme time or tenlperdlLlrch~ @!U’ tlIlloLllltS.

6. DECREASE. Short taps to thispd decrease time or temperatureby small :unounts. Press md holdpad to decrease time ortenlperatllre by Ial”gcr amounts.

7. BAKE. ‘rOLICh this pad to selectbake function. Then tap or pressINCREASE or DECREASE pad todisplay desired temperature.

8. BROIL. Touch this pad to selectbroil function. Then tapINCREASE pxl once to broil atLO (450(’F.) or twice to broil at HI(5500F.). Tap DECREASE pad tochmge hack to LO broi 1.

9. COOK TIME. Touch this padand then touch [he 1 NC REASE orDEJCREASE ptid to set the amount~)!’ time you want your food toc(mk. Touch BA KF1 ~lnd theINCREASE or DECREASE pad toset [he oven (emperatLu-e. The ovenw i 11 shut off Jter the selectedCook Tirrre has run out.

10. STOP TIME. Usc this padalong with COO K TIME andINCREASE or DECREASE pad toSC( the ()\erl to stwl wrtomtitica]ly,cook for a specified time and stop:mtomut ical Iy ut a t i me you select.

11. CLOCK. Touch this padbef’ore setting the clock.

To set clock, first touch CLOCKpad. “TIME” will flash in thedisplay. Tap INCREASE orDECREASE pad to change thetime of day by small amounts.Press & hold INCREASE orDECREASE pad to change thetime of day by larger amounts.

12. TIMER ON/OFF. Touch thispad to select timer f’unction. Thetimer does not control ovenopertitions. Touch pad again toturn it off.

To set timer, first touch TIMERpad. “TIMER” will flash in thedisplay. Tap INCREASE orDECREASE pad to change thetime by small amounts. Press andhold INCREASE or DECREASEpad to change the time by largertirnounts.

Hours and minutes will bedisplayed if the time set on thetimer is more than 1 hour. Minutesand seconds will be displayed ifthe time set on the timer is lessthun 1 hour.

13. CLEAR/OFF. Touch this padto cancel all oven operations “except clock and timer.

6

Control, Clock and Timer

ClockThe clock must be set for the

automatic oven timing functions

to work properly. The time of daycannot be changed during a TIMEBAKE ~yde.

To Set the Clock

Step 1. Touch the CLOCK pad.

Step 2. Press INCREASE orDECREASE ptid to set the timeot” day.

Power Outage?At’tcr a power outage, when poweris resl(mxl the display will flashand (iITw shown wi]] no longer becorrec[.

The display flashes until the clockis reset. All other functions thatwere in operation when the powerwent out will have to beprogrammed again.

TimerThe timer does not control ovenoperations. The maximum settingon the timer is 9 hours and 55minutes.

To Set The Timer

Step 1. Touch the TIMERON/OFF ptid.

Step 2. Press INCREASE orDECREASE pad to set the amountof time on the timer.

The timer will start automaticallywithin a few seconds of releasingthe pad.

mllmThe timer, as you are setting it,will display seconds until 60seconds is reached.

Then it will display minutes andseconds until 60 minutes isreached.

To Reset TimerTouch TIMER pad and then pressINCREASE or DECREASE paduntil the time you want shows onthe display.

To Cancel TimerPress & hold TIMER pad until theword “TIMER” quits flashing onthe display (about 4 seconds).

Timer TonesThe timer tone is 3 beeps followedby 1 beep every 6 seconds. If youwould like to remove the one beepevery 6 seconds, press & holdCLEAWOFF for 10 seconds.

To return the tone of 1 beep every6 seconds, press & holdCLEAR/OFF for 10 seconds.

Error MessageIf “F” and a number flash ondisplay, this indicates a functionerror code. Touch CLEAR/OFFpad. If function error code does notclear, disconnect power to the ovenand call for service.

After 60 minutes, it will displayhours ( “HR” now appears indisplay) and minutes until themaximum time of 9 hours and 55minutes is reached.

7

Using Your OvenAutomatic IgnitionThe oven burner is lighted byelectric ignition.To light the burner, touch the padfor the desired function and presslNCREASE or DECREASE paduntil the desired temperature isdisplayed. The burner shouldignite within 60 seconds.

After the oven reaches the selectedtemperature, the oven burnercycles—off completely, then onwith a full flame—to keep theoven temperature controlled.

Power outage?

The oven burner will not light inthe event of an electrical poweroutage. Do not attempt to light itmanually with a match.

Oven LightUse the switch on the control panelto turn the light on and off.

Oven VentWhen the oven is on, heated airmoves through a vent below thecontrol panel.

The vent area could get hot duringoven use.

The vent is needed for proper airflow in the oven and good bakingresults. Do not block this vent.Doing so may cause failure, fireor damage to the oven.

Oven ShelvesI,

The shelves are designed with stop-locks so when placed correctly onthe shelf supports, they will stopbefore coming completely out ofthe oven and will not tilt when youare removing food from them orplacing food on them.

When placing cookware on a shelf,pull the shelf out to the “stop”position. Place the cookware onthe shelf, then slide the shelf backinto the oven. This will eliminatereaching into the hot oven.

To remove a shelf from the oven,pull it toward you, tilt front endupward and pull shelf out.

To replace, place shelf on shelfsupport with stop-locks (curvedextension of shelf) facing up andtoward rear of oven. Tilt up frontand push shelf toward back ofoven until it goes past “stop” onoven wall. Then lower front ofshelf and push it all the way back.

The oven has four shelf supports-A (bottom), B, C and D (top).Shelf positions for cooking aresuggested on Baking and Roastingpages.

For best results, we recommendthat you use only one oven rackwhen baking. If you are bakingmultiple items and choose to useboth oven racks for baking, placeoven racks on shelf positions Band D. When baking several itemsstagger pans so that no pan isdirectly above another.

I Oven MoistureAs your oven heats up, thechanging temperature of’ theair in the oven may causewater droplets to form on thedoor glass. These droplets areharmless and will evaporate asthe oven continues to heat Lip.

BakingYou1- fwcn (emperalure is controlledvery ticcuratciy using an electroniccontrol sys[em. We recommend(hat you operate (he range for anumber of weeks using the time(, i V~Il on recipes as a guide tO.+lxct)lll~, I’anl i liar wilh your newt)\cil pcrl’ormuncc. If you thinkan a(l<j ust mcn[ is nccesstiry, seeA(.ljus( ing (“)ven Thermostat section.

Yt)LIl nmv range UI1OWS you to setkm)[m”atures ilS ]OW as 150° but(hcsc low temperatures are intended(() be Llswi after cooking to keep thehot food warm. Low temperatureswi II tlo( ki II all bacteria and[hcrchw are not recommended forusc unl il bactcriti have been killedby higher lcmperaturcs.

How to Set Your Range forBakingstep I: Posi[ion” the shelf orsIIc I vcs i n the oven. If’ cooking on[ w() shelves at the same time, placeshelves on alternate shelf’ supportsand s(aggcr food on them.

Step 2: Close the oven door.

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Step 3: Touch BAKE pad,

I!BNmlf$kp ~: ‘[’OLICh [NcREAS~ (MDli(”’R EASE pad. The display willsI1OW (he last Bake temperaturethd[ WLIS LISC!Li.

Step 5: Press INCREASE orDH(”’REASE pad until desired{ciupcra[ure is Liisplayed.

‘[’he w(Nd “ON” and the changinglc]npcra(ure will be displayed as(I]c OVC1l hc:lts Lip. WhCll the ovenl’L21chCS ltlc Set tClllpel”LLtUl”e. a tOIICwi I I sound.

To change oven temperatureduring BAKE cycle, touch BAKEpad and then INCREASE orDECREASE pad to get newtemperature.

Step 6: Touch CLEAR/OFF whenbaking is finished and then removefood from oven.

How to Time BakeThe oven control allows you toturn the oven on or oft’automatically at specific timesthat YOU set.

NOTE: Before beginning makesure the oven clock shows thecorrect time of day. To set theclock, first touch the CLOCK pad.“TIME” will flash in the display.Press INCREASE or DECREASEpad until correct time of dayis displayed.

How to Set ImmediateStart and Automatic Stop(Oven turns on right away, cooksfor preset length of time, andturns off automatically. )

Note: Foods that are highlyperishable such as milk, eggs, fish,stuffings, poultry and pork shouldnot be allowed to sit out for morethan one hour before or aftercooking. Room temperaturepromotes the growth of harmfulbacteria.

Step 1: Position the shelf orshelves in the oven. If cooking ontwo shelves at the same time, placeshelves on alternate shelf supportsand stagger food on them.

Step 2: Close the oven door.

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01

Step 3: Touch COOK TIME p:d.

~A

Step 4: Press INCREASE paduntil the desired lellg(h of bilkingtime appears in the display.

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Step 5: Touch BAKE pad.Attention tone wi]] occLIr it’ s[cp fis not done.

❑ m

Step 6: Press INCREASE orDECREASE pad until dcsirc~itemperature is Lfispiayed.

The word “ON” and the risingoven temperature will be ciisi~iayccias the oven heats Lip. When theoven reaches the set [cmpcra(urc, atone wiii soun(i, The oven wiiicontinue to cook for theixwgrammui amount 01’ (imc. t iwnshut off automatically.

Step 7: Remove food from (iwoven. Remember, even timu:iloven shuts off automatically.foods continue cooking” af(ercontrois are off’.

(( ’())) /;/1/{1,(/ ){(, \/ /)(/,? (,)

9—.

Bating (continued)

How to Set Delay Startand Stop

Quick Reminder:1. Touch COOK TIME pad.

2. Touch INCREASE/DECREASE pad to setcooking time.

3. Touch STOP TIME pad.

4. Touch INCREASE/DECREASE pad until desiredStop Time appears in display.

5. Touch BAKE pad.

6. Touch INCREASE/DECREASE pad to selectoven temperature.

Step 4: For 3 hours of cookingtime, press INCREASE ptid until“3:00’” appears in Ihe display.

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Step 5: Touch STOP TIME pad

Delay Start and Stop is setting the -oven timer to turn the oven on andoff automatically at a later timethan the present time of day.

For example: Let’s say it’s 2:00and dinner time is shortly after7:()(). The recipe suggests 3 hoursbaking time at 325”F. Here’s how:

Step 1: Position the shelf orshelves in the oven. If cooking ontwo shelves at the same time,stagger the pans for best heatcirculation.

Step 2: Close the oven door.

“5:()()” appears on the display and“STOP TIME” flashes. Thecontrol alltonlaticatly Se(s S(opTime by adding the Cook Time tothe time of day. In this example,the time of day is 2:()() anLI [heCook Time is 3 houl”s. Adding 3hours to the time ot’ day equals 5:()().

Step 6: Change Stop Time from5:()() to 7:00 by pressingINCREASE pad until “7:()()”appears in the displtiy.

Step 8: Touch DECREASE pad.“350°” appears in the display.Press DECREASE pad until“325°” is displayed.

At 4:00, the oven will turn onautomatically. The word “ON”and the changing oven temperaturewill be displayed as the oven heatsup. The oven will continue to cookfor the programmed 3 hours andwill shut off automatically at 7:()().

Step 9: Remove food from theoven. Remember, even thoughoven shuts off automatically,foods continue cooking aftercontrols are off.

When setting your oven for a delaystart, never let foods such as dairyproducts, fish, meat, poultry, etc.stand for more than 1 hour beforeactual cooking begins. Roomtemperature promotes the growthof harmful bacteria.

Step 3: Touch COOK TIME pad

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Step 7: Touch BAKE pad.

10

Baking Guide2. Aluminum pans conduct heat 3. Dark or non-shiny finishes andquickly. For most conventional glass cookware generally absorbbaking, light, shiny finishes give heat, which may result in dry, crispbest results because they help crusts. Reduce oven heat 25”F. ifprevent overbrowning. We lighter crusts are desired. Rapidrecommend dull bottom surfaces browning of some foods can befor cake pans and pie plates. achieved by preheating cast iron

cookware.

1. Preheating is very importantwhen baking foods such asbiscuits, cookies, cakes and otherpastries. Preheat the oven for atleast 10 minutes. Preheating is notnecessary when roasting or forlong-time cooking of whole meals.

ContainerShelf

PositionTime,

MinutesOven

TemperatureFood Comments

“Bread13iscui(s ( Y-in. thick)

Cott’ec ciikc

Corn bred or muffinsGingerbread

Mu[”finsPopovel”s

Quick loaf hreiutYeast bl”ewl (2 loaves)Plain rollsSwec[ rolls

Shiny Cookie Sheet

Shiny Metal Pan withsatin-finish bottomCast Iron or Glass PanShiny Metal Pan withsfitin-finish bottomShiny Metal Muffin PansDeep Glass or Cast Iron Cups

Metal or Glass Loaf PansMetal or Glass Loaf PansShiny Oblong or Muffin PansShinv Oblong or Muffin Pans

B, C

B

BB

BB

BBBB

4000 4750

3500 4000

4000 4500350°

400°4250375°

3500-3750375°J1250375°42503500-3750

{5-20

20-30

204045-55

20-3045-60

45-6045-60IO-2520-30

Canned, refrigerated biscuits take 2 to4 minutes less time.

Preheat cast-iron pan for crisp crust

Decrease about 5 minutes for muffinmix, or bake at 450°F. for 25 minutes,then at 350°F. for 10 to 15 minutes.Dark metal or glass give deepestbrowning.For thin rolls, Shelf B may be used.For thin rolls, Shelf B may be used.

Cakes(without shortening)Angel k)odlclly rollSrxmXe

Aluminum Tube PanMetal Jelly Roll PanMetal or Ceramic Pan

ABB

325°–3750375°4000325°–3500

30-55IO-1545–60

Two-piece pan is convenient.Line pan with waxed paper.

CakesBund[ cakesCupcakesFruitcakes

Laycl”

layer, ch(xmlatc

Loaf

Metal or Ceramic PanShiny Metal Muffin PansMetal or Glass Loaf or Tube Pan

Shiny Metal Pan withsatin-finish bottomShiny Metal Pan withsatin-finish bottomMetal or Glass Loat’ Pans

A, B

ABB

B

B

B

325°-35003500 -3750275°–3000

350°–3750

350°–3750

350°

45–6520–25

2A hrs.

20-35

25-30

40-60

Paper liners produce moister crusts,Use 300”F. and Shelf B for small orindividual cakes.

CookiesBrownies[hop

RefrigeratorRollcLI or sliced

Fruits,other DessertsBaked JPP!CS~’LIStiH”d

Puddings, t-iceand custard

Metal or Glass PansCookie Sheet

Cookie SheetCookie Sheet

B, CB, C

B, CB, C

325°–3500350°4000”

40()”J1250375°4000

25–3510–20

6-127-12

Bar cookies from mix use same time.Use Shelf C and increase temp. 25”F.to 50”F. for more browning.

Glass or Metal PansGlass Custard Cups or Casserole(set in pan of hot water)Glass Custard Cups or Casserole

B, CB

B

3500 4000300°–3500

325°

30–6030-60

50-90”

Reduce temp. to 300”F. for largecustard.Cook bread or rice pudding withcustard base 80 to 90 minutes.

PiesF’rozcnMeringue

one Cl”uslI’wo crustPMIry shell

MiscellaneousBa!d f)otiLtOfXScalh)pcd dishessoLlfflM

Foil Pan on Cookie SheetSpread to crust edges

Glass or Satin-finish Metal PanGlass or Satin-finish Metal PanGlass or Satin-finish Metal Pan

Set on Oven ShelfOlass or Mettil PanGlass Pan

BB, C

BBB

B, CB, C

B

40004250”325°–3500

400°42504000+250

4500

325°4000”325°–375”3000-350””

45-7015–25

40-6040-60”III 6

Large pies use 4000F. and more time.To quickly brown meringue. use 40001 :.”f~w 8 to 10 minutes.Custard fillings require lowertemperature, longer time.

60-90”30-60”30-75

Increase time for larger amount orsize.

11

RoastingRoasting is cooking by dry beat.Tender meat or poultry can beroasted uncovered in your oven.Roasting temperatures, whichshould be low and steady, keepspattering to a minimum. Whenroasting, it is not necessary tosear, baste, cover or add waterto your meat.

Roasting is easy; just follow (hesesteps:

Step 1: Position oven shelf at (B)position for small size roast (.? to 5lbs. ) and at (A) position for largerroasts.

Step 2: Check weight of’ roast.Place meat fat-side-up or poultrybreast-side-up on roasting rack ina shallow pan. The melting fatwill baste the meat. Select apan as close to the size of meatas possible.

Do not cover. Do not stuff poLlltryuntil just before roasting. Usemeat thermometer for moreaccurate doneness (do not placethermometer in stuffing) or refer to“Approximate Rousting Time” inthe Roasting Guide in this section.

12

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Step 3: Touch BAKE pad.

Im!llmStep 4: Touch lN(~REASE orDECREASE paLI unlil desiredtemperature is displdyed.

The word “ON” and the clumgingoven [cmpcrtiturc wi II be displ~yedas (hc oven hctits up. When (heoven reaches the set tcmpcra[LlrcL1 (one will SOLllld.

T() chimgc oven temperatLlrc LILlringBake cycle. toU~b BAKE @ atld[hen INCREASE or DJ”:(’l<l;ASI”;pad (() get new tClllpCl”UILll”C.

Rem(Jve I’at and drippings asnecessary. Baste LLS desired.

Step 5: Touch (’1., EAR/OFF” whenbaking is I’inished and [hen removefood l’rom o~cn.

Step 6: Most meats continue tocook SI ightly whi Ie sttinding, afterbeing removed trt)m the oven.S(mding time recommended forI“(MS(S is I () to Z() min Lltes. Thisallows roasts to firm up and makes(hem easier to carve.

Remember that food will continue10 cook” in the hot oven and thereforeshoLl]d hc rcmoved when thedesired internal tcmperatLlre hasbeen reached.

Internal temperature will riseabout 5 c’ (o I () ’>[;.: i f yoLI wish tocompensate for temperature rise,rcmove the roast from ovens(mncr (at 5° to I OOF. lessthan [he In(ernal Tcmpcraturercctmlmended in the RoastingGuide in this section).

NOTE: YOLI may wish to TimeBake, as described in Bakingsec(ion 10 turn oven on and oft’au(onla( ical Iy.

Frozen Roasts● l;rozcn roasts ol’ heel’, pork,lamb, etc., can be roasted without(hawing, but allow 15 to 25 minutespcr pound additional time ( i 5lllin Lltcs pcl- pound 1’01- l“oastsLlncler 5 poLInds, more time forlarger txxists ).

● Thaw ITNMt f]”ozen poultry beforeroasting to ensure even doneness.Stlme commercial frozen poLdtrycan l-w cooked successfLllly withoutthtiwing. Follow directions givenon packer’s label.

Roasting Guide

Type

Must

‘1’cndercuis: rih, high qwdilysi[loin [ip. ItIIIIp{)I-tOl~It)UIId*

Veal sll~)uldcr. leg or lrrin*

R)rh It)in, trill III shoulder*

}[211). pn-cooked”

Ham, rilw

‘*[:(x txmclcss rolled r~)mts OVCI-

() inches thick, AI 5 (o 1 () minutespcl lb. II) [inks given Jbovc.

Poultry

(’hiL’kC1] 01- I) LIc’k

(’hickcn picccs

(henTemperature

3~5.

315.

325°

3~5~

325°

325°

325°350”

325°

Doneness

Rare:

Medium:

Well Done:

Rare:

Medium:

Well Done:

Well Done:

Well Done:

To Warm:

Well Done:

Well Done:

Well Dune:

Well Done:

Approximate Roasting Timein Minutes per Pound

3 to 5 Ibs. 6 to 8 Ibs.

24-33 18-22

35-39 22-29

40-45 30-35

21-25 20-23

25-30 24-28

30-35 28-3335-45 30-40

35-45 30-40

17-20 minutes per lb. (any weight)

Under 10 Ibs. 10 to 15 Ibs.27-35 24-27

3 to 5 Ibs. Over 5 Ibs.

35-40 30-35

35-40

10 to 15 Ibs. Over 15 Ibs.

18-25 15-20

InternalI’emperature “F

140°

150°-160”

170°-[85”

130”- 140”

150”- 160°

170”- I 85°

1700-1 80°

170°- 1 80°

115°-125”

1700

185°-1900

185°-1900

In tbigb:

185°-1900

13

BroilingBroiling is cooking food by directheat frotm tibove the food. Youroven has a compartment below theoven for broiling. A speciallydesigned broiler pan and rackallows dripping fat to drain awayt’rom the foods wd be kept awayfhm the high heat of the gas flame.

Distance from the heat source maybe chtinged by positioning thebroiler pan and rack on one ofthree shelf positions in the broilercompartment-A (bottom o!’broiler compartment), B (middle)and C (top).

Both the oven and broilercompartment doors should beclosed during broiling.

Step 1: It meat has fat or gristlenear the edge, cut vertical slashesthrough both about 2 inches apart,but don’t cut into meat. Werecommend that you trim fat toprevent excessive smoking,leaving a Iuyer about l/8-inch.L :,.1,

Step 5: Select LO Broil (4500 F.)by tapping INCREASE pacl once.

Select HI Broil (5500 F.) by tappingINCREASE pad twice.

Most foods can be broiled at theHI broil setting. If’ you prefer lessbrowning and slower cooking, youmay select 1.0 Broil.

Step 6: Turn food only onceduring cooking. Time foods forfirst side per Broiling Guide.

Turn food, then LISC time given Iorsecond side as a guide to preferreddoneness. (Where two thicknessesand times are given together, usefirst times given for thinnest food.)

Step 7: When Broiling iscompleted touch CLEAR/OFF.Serve food immediately, and leave

LIIIL-K.

Step 2: Remove broiler pan andpan outside compartm&rt to coolduring meal for etisiest cleaning.

rack from broiler compartmentand place food on rack.

Step 3: Pull out drawer andpos~ti~)n broiler pun incompartment. Placing foodcloser to [’lame increases exteriorbrowning of food, but alsoincreases spattering tind thepossibility of’ fats and meatjuices igniting.

Use of Aluminum Foil

-

Y(lucilnllscilluminLlln foil toline.0● . your broiler pan and broiler rtick.

However, you must mold the foiltightly to the rack and cut slits in itiust like the rack.

Step 4: C!ose broiler door and.,

touch BROIL pad. Without the slits, the toil willprevent fat and nwrt juices from

Questions & AnswersQ. When broiling, is it necessaryto always use a rack in the pan?A. Yes. Using the rack suspendsthe meat over the pan. As the meatcooks, the juices full into the pan,thus keeping meat drier. Juices w-eprotected by the rack and staycooler, thus preventing excessivespatter and smoking.

Q. Should I salt the meat beforebroiling?A. No. Salt draws out the juicesand allows them to evaporate.Always salt after cooking. Turnmeat with tongs; piercing meatwith a fork also allows juices toescape. When broiling poultryor fish, brush each side oftenwith butter.

Q. Why are my meats notturning out as brown asthey should?A. Check to see if you arc usingthe recommended shelf position.Broil for longest period of timeindicated in the Broiling Guide.Turn food only once duringbroiling.

&-aining to the broiler pan. Thejuices could become hot enough tocatch on tire. 11’ you do not cut thesi its, yoLI arc fl”yi n,g, not broi ] ing.

14

Broiling Guide

[J{)()(I1{1 or

[.() Brwil

}{1

HI

III

1+1

HI

1{1

HI

ShelfPosition

F’irst Siderime, Minute:

Second Siderime, Minute

QuantitJ ;IIId/tJrThickness

——I/2 11). I :1110[1[ xIII i II \l ice\)

Comments

I{;ICOI1 c

[’

AA/4AAA

A

(’

c

B

[’

B

AA

f?lt?BB

3Y, Ammge in single Iiiyer.

(;l”ound Ik’t’~~’(1 I I h)rl~,

Spx’e Wellly.Up [o X p:itties t:lkc tibnrrt swnc (imc.9-10 7-x

Stctiks Icss [him I inch thick conklh!”ougtl ht?fnrc browning. P~Ln frying isl“ecomm(!n4k!d.SIM}l 1’:1[.

I i Il. llllL’k( I 10 I lb.. J

912-13

13101515

75-68-96-7

I?- 141(’- I x

] ill thiL’~

( : 102 11)..)

ReLtLICC time about 5 to 10 minutes per sidef’or cLlt-Llp chicken. Brush each side wilhme[(cd bultcr. Bmi ] with skin-side-downf’irst and tx”oi] with dnor closed.

(’hirkcn 30-35

2-3

3-4

l{;]kw~ l)l-II(IULISI\l’c:l[l [ ‘t’( 1;1.1 ) ( II’‘[’( l;l\(L>l’ ] ‘;l\\ 1 lL\

I;II:I i.h \t{ll I i II,

I,obstcr ‘1’uils(() to s i 1/. L:l(’11 )

Spxc evenly. Place English mut’t’ins cu[-sick-up :ind brush with bulter, it’ dcsiwd.

13- I 6

5

Do nnltLll”ll OVCI.

5

Cut through bxk of shell, spread openBl”L!sh wilh melted butler bei’orc brni I ing:Ind :Ltict” bdlt’ 0(’ hroiling time.

.? -1

I:isb I 11). Ii I lL,I\ I/4 10t/2 ill. (tli Lk

Hmdle d turn very cwelully, Brush withkm(m butter before imd during cooking. it”desired. Prcha[ brniler to increxse browning

I I I), [ Ilicl. Incre;tse time 5 to 10 min. per side l’ilr] Y in. I hick (M hnme-cul”ect ham.

x 8

l’orh (’bops\vLl I I )(1[1,

.; ( l/2 ill. (hick).? I I i II. t h i~k ).,II)(ILII I 11).

I ()13

8t ()I ()17

6

4-5I ()-l 2

4-710

4-6I?- 14

I -~

slash f’a(Ill

‘ I I i II. 111 ick ).,Ihtl(ll I ( ) 1() I ? ()/..:( I i II. 111 ick ).:11)( )111 t I l).

HI

HI

Sliish f’a(.

It desired, spli[ sausages in hdtletlglhwisc: cut into 5- to tiin. pieces

! I l). pk:, I I () ) (’

Broiling Tips● A ttcr plxing food on the broi Impan. put the ptm in the broilercompartment in the proper position.The rccomnwndeci shelf positions,:dong with cooking times, can bef~)LInd in the ,gLlide above.

Ic;lsl I i[)cll tllicl. lot l)L\l hroil in:resu I Is. I ‘;II) 1>1-( )i I 11) i tl I Icr OI]CS. ● I 1’ cicsircd, mtirinate meats or

chicken before broiling, or brush● A 1 m LI> \ LI w’ hro i Ic’r p:i]) aI)d r~lck with barbecue sauce last 5 or I ()

● 13roi Ier does not need to bepreheated. However, for very thini’oods, or to increase browning,

preheat if desired.

● Frozen steaks can beconventionally broiled bypositioning the broiler p~m andrack tit next lowest position andincreasing cooking time given i nthis guide I X times per side.[iliIl LOIIIL’S ii i [i) joLII 01 CI1. il i 5 minutes oniy.

~icsiy llc(l It) III I 11 i Ill i/c >Illoi; i ng tincispill Ic [i I) !.: 1>1 1 t :tllj> i Ily i (i i L_.cs i n [ilc ● Wiwn mrangi ng food on pan,

. .si] ic Idc’(i 1 (~wL’1- j):t rt ( ) 1“ 1 llc p:ltl. do not ict fatty edges hang over

sicics. The f[~t drippings LX)LIid soi ithe broiicr compartment when thefood is broiled,

15

Care and Cleaning(See Cleaning Guide)

Proper care und cleaning areimportant so your oven will giveyoLI efficient and satisfactoryservice. FOI1OW these directionscarefully in caring for your oven toassure safe and proper maintenance.

Porcelain Oven InteriorWith proper care, the porcelainenamel t“inish on the inside of theoven-top, bottom, sides, back andinside of’ the door-will stay new-Iooking for years.

Let oven cool before cleaning. Werecommend that you wear rubber~IOVeS when cleaning the oven.

Soap and water will normally dothe job. Heavy spattering orspillovers may require cleaningwith a mild abrasive cleanser.Soapy, wet metal pads may also beused. Do not allow food spills witha high sugw- or acid content (suchas m i I k, tomatoes, sauerkraut, fruit.juiccs or pie filling) to remain onthe surftice. They may cause a dullspot even after cieani]yg.

Household ammonia may make thecleuning job easier. Place 1/2 cup ind shallow glass or pottery containerin u cold oven overnight. Theammonia fumes will help loosenthe burned-on grease and food.

If necessury, you may use acommercial oven cleaner. Followpackage directions.

Removable Oven BottomThe oven bottom can be removedto make cleaning easier after heavyspillovers and to enable you toreach the oven burner.

- ——

To remove:

1. Slide the tab at the center frontof the oven bottom to the left.

2. Lift the oven bottom up and out.

To replace:

1. Slip the oven bottom into theoven so the tabs in the rear of theoven bottom fit into the slots in theoven back.

2. Lower the front of the ovenbottom into place and slide thefront tab to the right to lock theoven bottom into place.

The oven bottom has a porcelainenamel finish. To make cleaningeasier, protect the oven bottomfrom excessive spillovers. This isparticularly important when bakinga fruit pie or other f’oods with highacid content. Hot f-ruit f’illings orfoods that are acid in content suchas milk, tomato or sauerkraut, andsauces with vinegar or lemon juice,may cause pitting and damage tothe porcelain enamel surface.

To protect the oven bottomsurface, place a piece of’ aluminumfoil slightly larger than the bakingdish or a small cookie sheet on alower shelf or under the bakingdish to catch any spillovers. Itshould not completely cover theshelf as this would cause unevenheat in the oven. Aluminumfoil should not be placed on theoven bottom.

If a spillover does occur on the ovenbottom allow the oven to cool first.You can clean the bottom with soapand water, a mild abrasive cleanseror soap-filled abrasive pads.

16

Oven Shelvesoven Shcl}’cs may he Cleaned

with a mild abrasive clcamserfollowing label instructions.A1’tcr cleaning. ri nw the shelveswi(h clc:ln water and dry with aCIcan cloth.

~“~) l’Clllo\’C hCU\;J’. t~lll’lltd 011 Soi ],

Soilpy Illctal pads nl;ly be Llscd.A1’lcr scrubbi n:, wash with s(Mpywater. rinst-’ aI]d dry.

(Mm I.ight BulbReplacementBef-ore replacing any light bulb,disconnect electric power to therange at the main f’use or circuitbreaker panel. Let (he bulb coolcomplc[eiy Ixl’orc rcmov in: it. D()not touch a 110( hul h with a dampclotll--(he bu I h wi I I break.

Reach in and (Ills cl”ew’ blllh aftcl”

[aking precautions Illcnli{)ned

abo~’c. Rcplacc i t w i~h a higtl -

[empcI”a[LII”c appliance 40-watt bulb.

Lift-Off Oven DoorThe oven door is removable tomake the interior more accessibledLlrin.g replacement of’ thehlp bulb.

To remove the door, open it a fewinches to the special stop positionthat will hold the door open. Graspfirmly on each side and lift thedoor straight up and off the hinges.

Note: Be careful not to place handsbe(ween the spring hinge and theoven door frame as the hinge couldsnap back and pinch fingers.

To replace the door, make surethe hinges w-e in the special stopposition. Position the slots in thebottom of the door squarely overthe hinges. Then lower the doorslowly and evenly over bothhinges at the same time. If hingessnap hack against the oven frame,pull them back out.

Broiler Pan & RackAfter broiling, remove the broilerpan and rack and carefully pour offthe grease. Wash and rinse the panand rack in hot, soapy water.

If food has burned on, sprinkle therack while hot with detergent andcover with wet paper towels or adish cloth. That way, burned-onfoods will soak loose while themeal is being served.

Do not store a soiled broiler panand rack in the broiler compartmentor in the oven.

17

Cleaning GuideNote: Let oven parts cool before cleaning.

PART

Broiler Pan and Rack

Control Panel

outside Class Finish

Metal, includingSide Trims andTrim Strips

Porcelain Enameland Paintedsurthces*

oven Dom-*

oven Interinr*(( ’A CATION: When inLISL!, I igh( hLIlbS ctinbecome warm enough(o break if touched withnx)is( clo[h or towel.When cleaning. avoidtoLlchirrg warm Itimpswith cleaning cloths it’lamp cover is removed.)

Removable OvenBottom

Shelves

MATERIALS TO USE

● Soap and Water● Soap-Filled Scouring Pad● Commercial Oven Cleaner● Dishwasher- Sat’e

● Mild Soap and Water

● Soap and Water

● Soap and Water

● Paper Towel● Dry Cloth● Soap and Water

● Soap and Water

● Soap and Water● Soap-Filled Scouring Pad● Commercial Oven Cleaner

● Soap and Water● Soap-Filled Scouring Pad● Commercial Oven Cleaner

● Mild Abrasives● Soapy Metal Pads

GENERAL DIRECTIONS

Drain fat and cool pan and rack slightly. (Do not Ict soiled pan and rack stand in broilet-compartment to cool. ) Sprinkle on detergent. Fill the pan with warm water ~ncl spreaddamp cloth or paper towel over the rack. Let pan and rack stand for a few nrinutcs. Wash:scour if necessary. Rinse and dry. OPTION: The broiler pan and rack nury also hecleaned in a dishwasher.

Wash control panel with soap and water, using a soft cloth. Do not use idmsivccleaners. Rinse and drv with a soft cloth.

Wash all glass with cloth dampt

DO NOT USE steel wool,abrasives, ammonia, acids orcommercial oven cleaners.

DO NOT USE oven cleaners,cleansing powders or harshabrasives. Tbese mightscratch the surface.

DO NOT USE oven cleaners,cleansing powders or harshabrasives.

d in soapy water. Rinse and polish wi[h a dry cloth.

Wash, rinse, and then polish with ~ dry clo[h.

If acids should spill on the oven while it is hot. usea @paper towel orckrth to wipe up right away, When thesurface has cooled, wash and rinse. For (nhcr spi 11s,such as fat smatterings, etc., wash with soap md walerwhen cooled and then rinse. Polish with dry cloth.

Remove oven door following instructions in Careand Cleaning section. Use soap and water tothoroughly clean both the inside and outside 01’ (Iwdoor. Be careful not to let any water gel into anyopenings in the door. Rinse well. NOTE: Soap lefton door liner causes additional stains when theoven is reheated.

Cool before cleaning.

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially aticrcooking meat) will prolong the time between major cleanings. Rinse thoroughly.NOTE: Soap left on liner causes additional stains when oven is rebeated.

FOR HEAVY SOIL: Choose a commercial oven cleaner and Iollow label ins(ruc[i(ms.Use of rubber gloves is recommended. Rinse well. Wipe off any oven clcanct [hat :C[Son thermostat bulb. When rinsing oven after cleaning, wipe thermos(a[ bulb also.

The oven bottom panel can be removed for easy cleaning (see Care and Clewringsection). Use the same directions for cleaning as explained above for PorcelainEnamel and Painted Surfaces.

Shelves can be washed in dishwasher or cleaned by hand, using a mild abrasivecleanser. After cleaning, rinse the shelves with clean water and dry wi[h a clean cI(JII1.To remove heavy, burned-on soil, soapy metal pads may be used. Altel- scrubbing.wasb with soaw water. rinse and drv.

‘l’ Spillage ot mtirinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wipedUI; imt;cdia(ely, with care being taken not to touch any hot portion of the oven. W-hen the surface is cool, clean and rinse.

18

Minor Adjustments You Can MakeAdjusting Oven ThermostatWhen ccx)king a food for the firsttime in yoLlr new t)vcn, Llse timeoiven on recipes as a guide. Oven*thermostats, over a period of years,may “driti” from the factorysetting, and di I’fcrcnces in timingbet wcen an OILI anLI a new oven of5 to 10 minutes are not unusual.YoLl may be inclined to think thatthe new oven is not performingcorrectly; however, your new ovenhas twcn set correctly at the factoryand is tmwe likely to be accuratethan [he ovcm it rcphrced.

11’ yoLI think the oven should behotter or cxx)lcr. yoLI can adjust ityoLtrscll ’. T() decide how much tochange the thermostat, set the ovenwmperaturc 25°F. higher or lower[han the tcmpera(ure in yourrecipe, then hake. The results ofthis “test” should give you an ideaol’ how much the thermostat shouldbe changed.

To adjust thermostat:

1. Pllsh BAKE pad.

2. Select an oven temperaturebetween 500”E” and 5500F. by,Ilessillg the IN(.’REASE pad andimlncdia(cly press BAKE againand hold I’(w 4 seconds.

3. [’on[inuc I() bold BAKE untilpreset OVCI1 tcnlperalLlrcadjLlsllnellt shows in display. TheI’acmry set ()\Jcn temperatureadj LIStlllCllt is “00.” ‘

4. Change (~i]l]~~tiittlr~ adjustmentLlp to 35 degrees ho((er (+35°F. ) or35 degrees c(x)lcr (-35°F. ) by usingthe lNCREASf~ or DECREASEpads.

5. [>ush (’LEAWOFF to cleardisplay.

This acijustment you have made tothe oven (cmpcra(ure will beremembered by the control andwi 11 au(on~a(ical Iy adjust the oventcnlpcl”:ltul”c hy dlat anlOLLnt each(imc joLI SC[ a hake temperatur-e.This a(]justnlcnt will not afft3Ct

Broil (Clll})Cl”ilt Lll”CS.

Broil and Oven Burner AirAdjustment ShuttersAir adjustment shutters for theburner regulate the flow of air tothe flames.

To adjust the air shutter, removethe oven bottom (see Care andCleaning section). Turn burner fullon and check the flames. Burnerflames should not flutter or blowaway from the burner. They shouldbe blue in color with no trace ofyellow. Foreign particles in the gasline may cause an orange flame atfirst, but this will soon disappear.If the flames are yellow or flutter,open the air shutter more. If theyblow away from the burner, closethe air shutter more.

To adjust the orifice hoods, checkthe inner cone of the flame.

WARNING: If you attempt tomeasure the inner cone of theflame, please use caution. Burnscould result.

‘he inner cone of the flames

T \ !!!’’!!!!i!i!!!?i::;:aadjustable Joint phers to adjust

If necessary, use a screwdriver toloosen the air shutter screw. Thenadjust the air shutter and, when theflames are right, retighten the air To shorten the cones, tighten theshutter screw. orifice hood by turning in the “LP”

direction. To lengthen the cones,loosen the orifice hood by turningin the “Nat.” direction.

-=:Questions?,c-<:.=~:=~~UseT hisProblem Solver–.. . . . . . . . . . . . . ..=---

PROBLEM

OVEN DOES NOTCOOK PROPERLY

CLOCK ANDMINUTE/SECONDTIMER DO NOT WORK

OVEN LIGHT DOESNOT COME ON

OVEN IS BEEPING

“F” AND A NUMBERFLASH ON THEDISPLAY

STRONG ODOR

POSSIBLE CAUSE AND REMEDY

● Incorrect cookware being used. Check each cooking section for cookware tips.

● Oven bottom not securely seated in position.

● Controls set incorrectly. Review instructions in the Controls section of this book.

“ Check common problems listed in Baking, Roasting and Broiling sections.

● Check for power outage.

● Bulb may be loose or burned out.

● Switch is bad.

● Timer has finished timing.

● If beeping is accompanied by an “F” and a number flashing on the display, thisindicates a function error code. Touch CLEAR/OFF pad. If the function error codedoes not clear, disconnect power to the oven and call for service.

● This indicates a function error code. Touch CLEAWOFF pad. If function error codedoes not clear, disconnect power to the oven and call for service.

● Improper air/gas ratio in oven. Adjust oven burner air shutters—see MinorAdjustments You Can Make.

● An odor from the insulation around the oven liner is normal for the first few timesthe oven is used. This is temporary.

If you need more help...call, toll free:GE Answer Center’k’800.626.2000consumer information service

20

Notes

21

Notes

22

Wdll Be ThereWith the purchase of your new Hotpoint appliance, receivethe assurance that if you ever need information or assis-tance, we’ll be there. All you have to do is call-toll-free!

GEAnswer Centerm

800.626.2000

In-Home RepairService800-GE-CARES(8MM32-2W7

Service Contracts8/70-626-2224

\$’lliIl(wl }(NII (l~lcwlio]l :ilx)(]{ :ttl)I [ol[)(,itl[ ]ll:lj(}] :I[)])li:ul(e, (;1 \tls\w(ctl([’t<’; itlli)ltll:lliotl s(l-\icc. is ;i\:iil-

;11)1(’ 10 II(I]). }1)(11” (’:111—all(l w)lll ’

(Ilt(’st iot)--\\ ill 1)( ;uIs\\c>rc’(1 pro II Il)ll)

illl(l (’()(11 lc’OLld\: .\tl(l }’011 (’:111 (’:111 :lll\

lil]lt’. (;1 ltts\\;t- (kvll’c+’] scvlic( is

0])(’11 21 110111’s ii (I;IK 7 (la}’s ii w’[’ek.

Telecommunication Device for the Deaf

Parts andAccessories800-626-2002Individuals qualified to service theirown appliances can have neecfc’dparts (w access(n_ies sent directfy totheir h(mlc, free of” shipping charge!( )t]r lmrts system pr(widcs access to( )\cr 47,()()() ( ;enu ine Rellew’al Par[s. . .:md it]] are fhlly warrwlttxi. VISA,klaster( Ml ;u]d I)isc(wer cards arc’X’(’{!ptc?d.

User maintenance instructionscontained in this booklet cover proce-dures intended to be performed byany user. Other servicing generallyshould be referred to qualitled ser-vice personnel. Caution must beexercised, since improper servicingmay cause unsafe operation.

. . . . . ,“... . . . . . . -. ,-

. . . —,, .- . .-..”. ..! -. .

For Customers WithSpecial /Keels...800.626.2WMJ

YOUR HOTPOINT GAS RANGE,

IWARRANTY

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 This warranty is extended to

For one year from date of original the original purchaser and any

purchase, we will provide, free of succeeding owner for products

charge, parts and service labor in purchased for ordinary home use

your home to repair or replace in the 48 mainland states, Hawaii

any part of the range that fails and Washington, D.C. In Alaska the

because of a manufacturing defect. warranty is the same except that itis LIMITED because you must payto ship the product to the serviceshop or for the service technician’stravel costs to your home.

All warranty service will beprovided by our Factory ServiceCenters or by our authorizedCustomer Care” servicers duringnormal working hours.

Look in the White or Yellow Pagesof your telephone directory forHOTPOINT FACTORY SERVICE,GENERAL ELECTRIC-HOTPOINTFACTORY SERVICE or HOTPOINTCUSTOMER CARE “ SERVICE.

WHAT IS NOT COVERED ● Service trips to your home to ● Replacement of house fuses orteach you how to use the product. resetting of circuit breakers.

Read your Use and Care material. ● Failure of the product if it is usedIf you then have any questions for other than its intended purposeabout operating the product please or used commercially.contact your dealer or ourConsumer Affairs office at the

● Damage to product causedby accident, fire, floods or acts

address below, or call, toll free: of God.GE Answer Center’’”800.626.2000

WARRANTOFf IS NOT

consumer information serviceRESPONSIBLE FORCONSEQUENTIAL DAMAGES

● Improper installation.

If you have an installation problem,contact your dealer or installer.You are responsible for providingadequate electrical, gas, exhaustingand other connecting facilities.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusionmay 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.

IWarrantor: General Electric Company

IIf further help is needed concerning this warranty, write:Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

HcnPollur RGJ534GEP

391 CG