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How to get the best from
YourMnge
Contents
Aluminum Foil
Anti-Tip Device
5, 16, 17, 19
3,5,28
Appliance Registration
Care and Cleaning
2
24-28
Automatic Clock/Timer
Consumer Services
10-11
31
Important Phone Numbers
Features
Installation Instructions
Leveling
31
6,7
5
5
Model and Serial Numbers
2
Using Your Oven
I 1, 12
Baking
13-16
Broiling/Broiling Guide 19, 20
Control Settings
Door Removol
II
27
Useand Care
Guide
Roasting/Roasting Guide 17, 18
Self-Clean Instructions 21-23
Light: Bulb Replacement 12,26
,,
Preheating
Shelves
4, 12, 15, 17,21,26
Thermostat Adjustment
12
Problem Solver
Safety Instructions
29,30
2-5
Surface Cooking
Home Canning Tips
8,9
9, 10
Control Settings
Cookware Tips
8
9, 10
Warranty
Back Cover
GE Answer Center
800.626.2000
Models
M754N
M755GN
M756GS
m757GN
MNU096 Rev. 2
HELP US HELP YOU...
Before using your range,
read this book carefully.
Write down the model
and serial numbers.
If you received
a damaged range...
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
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 book. 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 obttiin service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason yOLI are not happy with the
scrvicc you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville. KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
WORTANT SAFETY ~STRUCTIONS
Read dl instructions before using this appliance.
IMPORTANT SAFETY NOTICE
●
The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
2
●
The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle.
Exposure can be minimized by venting with an
open window or using a ventilation fan or hood.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Have the installer show you the location of the
circuit breaker or fuse. Mark it foreasy
reference.
Use this appliance only for its intended use
as described in this manual.
Be sure your appliance is properly instilled
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 book. All other servicing
should be referred to a qualified technician.
Before performing any service, DISCONNECT
THE RANGE PO-WER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
●
●
●
●
WARNING–A1l ranges
can tip and injury could result.
To prevent accidental tipping of
the range from abnormal usage,
including excess loading of the
oven door, attach it to the wall or
floor by installing the Anti-Tip
device supplied. To insure the
device is properly installed and
engaged, remove the drawer panel
and inspect the rear leveling leg.
Make ;ure it fits securely i~to ~hes )t.
If you pull the range out from the wall for any
reason; make sure the device engages before you
~ush the ran~e back. Please refer to the Anti-Tip
~evice info~ation in the back of this book. Failure
to take this precaution could result in tipping of the
range and injury.
s 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.
Teach children not to play with the controls or
any other part of the range.
Do not allow anyone to climb, stand or hang on
the door, drawer or range top. They could
damage the range and even tip it over, causing
severe personal injury.
●
●
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
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 heating elements. Do not
use a towel or other bulky cloth. Such cloths can
catch fire on a hot surface unit.
Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
Q Always keep wooden and plastic utensils and
canned food a safe distance from your range.
Always keep combustible wall coverings,
curtains or drapes a safe distance from
your range.
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
KEEP 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.
Q Do not use water on grease fires.
4
{ ‘ b ~’
Never pick up a flaming pan.
Smother flaming pan on the surface
& unit by covering pan completely with
well-fitting lid, cookie sheet or flat tray, Flaming
grease outside a pan can be put out by covering
with baking soda or, if available, a multi-purpose
dry chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, a
multi-purpose dry chemical or foam-type
extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the OVEN
SET knob to OFF. or using a chemical or foamtype extinguisher.
●
●
●
●
●
●
(cf)nfitzuecf ttext puge)
?
iJ
●
●
●
MPORTANT SAFETY ~STRUCTIONS
(continued)
Do not touch heating elements or interior
surface of oven. These surfaces maybe 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 surface units, areas
nearby 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,
and metal trim parts above the door.
Remember: The inside surface of the oven maybe
hot when the door is opened.
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
. Never leave the door open when you are not
watching the range.
● After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the broiler
pan can catch fire the next time you use the pan.
Never leave jars or cans of fat dripping on or
near your oven.
. Never wear loose-fitting or hanging garments
while using the appliance. Flammable material
could be ignited if brought in contact with hot
heating elements and may cause severe burns.
For your safety, never use your appliance for
warming or heating the room.
●
●
Self-Cleaning Oven
●
●
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
vu llUL llcdL Ullupclluu lUUU cullLdlllcl s.
●
●
●
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.
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
units in the oven.
Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. it is also
a precaution against birns from touching hot
surfaces of the door or oven walls.
When using cooking or roasting bags in oven,
follow the manufacturer’s directions.
Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Do not leave paper products, cooking utensils,
or food in the oven when not in use. Do not
store flammable materials in an oven or near the
surface units.
4
●
●
●
●
Do not clean the oven door gasket. The door
gasket is essential for a good seal. Care should be
taken not to rub, damage or move the gasket.
Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
Clean only parts listed in this Use and
Care Book.
Before self-cleaning the oven, remove the broiler
pan and other cookware.
Be sure to wipe up excess spillage before starting
the self-cleaning operation.
If the self-cleaning mode malfunctions, turn off
and disconnect the power supply. Have serviced
by a qualified technician.
Surface Cooking Units
. Use proper pan size—This appliance is equipped
with one or more surface units of different size.
Select cookware having flatbottoms 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. Boilover causes smoking and greasy
spillovers that may catch on fire.
—.——.—.—
●
Be sure the drip pans and the vent ducts are
not covered and are in place. Their absence
during cooking could damage range parts and
wiring.
. Do not use aluminum foil to line drip pans or
anywhere in the oven except as described in this
book. Misuse could result in a shock, fire hazard
or damage to the range.
. Only certain types of glass, glasdceramic,
earthenware or other glazed containers are
suitable for range-top service; others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths could cause steam burns if used on a hot
surface.
To minimize the possibility of burns, ignition of
tlammable materials, and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units.
Always turn the surface unit to OFF before
removing cookware.
Keep an eye on foods being fried at HI or
MEDIUM HIGH heat.
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
surface units are cool before attempting to lift or
remove the unit.
●
●
●
●
●
●
●
●
●
●
●
●
●
●
Do not immerse or soak removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flame.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides of
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.
If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt sIowly.
Always heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
Never try to move a pan of hot fat, especially
a deep fat fryer. Wait unit the fat is cool.
SAVE THESE
INSTRUCTIONS
Installing
Leveling
Your range, like many other household items, is
heavy and can settle into soft floor coverings such as
cushioned vinyl or carpeting. When moving the
range on this type of flooring, use care, and it is
recommended that these simple and inexpensive
instructions be followed.
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 jront of the range, the area
that the range will rest on should be built up with
plywood to the same Icvet or higher than the floor
covering. This wit] at]ow the range to be moved for
cleaning or servicing.
Leveting screws are located on each comer of the base
of the range. Remove the bottom drawer and you can
level the range on an uneven floor with the use of a
nutdriver.
To remove the drawer, pull the drawer out all the
way, tilt up the front and take it out. To replace the
drawer, insert gtides at back of the drawer beyond
stop on the range glides. Lift drawer if necessary to
insert easily. Let the front of drawer down, then push
in to ctose.
Onc of the rear teveting screws will engage the AntiTip device. Allow for some side to side adjustment.
Allow a minimum ctearance of l/8 inch between the
range and the leveling screw that is to be installed
into the Anti-Tip device.
5
FEATURES OF YOUR RANGE
—
v
\
~~
Models
RB754N
RB755GN
RB756GS
RB757GN (shown)
6
@
Explained
on page
Feature Index
1 Storage Drawer
I
2 Removable oven Door with Broil Stop Position
I
3 Model and Serial Numbers
2
4 Anti-Tip Device
(See the Instilll:ilion ]JIS[l-LICtloIIS.)
5 oven Interior I,ight
(Conies 011 tilitonl~ltic:illy when cio~)r is (~perrcd. The
light c:lI1 bc tllrnecl (JI1 :Lnd 011 by the switch on the
btickglIard. See I;C:l[lII”C Index No, 9 bciow.)
6 Door I,atch
(Llsc Ior Sctf-(:le:ln cyctc only.)
5,27
27
3.5, 28
12, ~~
I
22
7 Surface Unit Controls
8 Surfhce Unit “ON’” Indicator I.ights
~ oven I.ight Switch
(on sorllc nlodels)
I
1~
t () oven Set Control
II
11 oven Set I.ight
II
t z oven Cteaning I.ight
21
13 Automatic oven Timer. Ctock and Minute Timer
1o-1 t
14 oven Ternp I,ight
I
II
15 Oven Temp Controt
I
11
16 oven Vent Duct
(L(~c:itcd lIndcr the right I-car slIrfLlcc Llnit.)
I
4,26
17 Plug-In Surf”ace Units
(May bc I-enlt)ved when cle;~ninx llrlder Llnit.)
18 Dri~ Pans
19 Automatic oven I.ight Switch
20 Broil Unit
21 oven Shetf Supports
Shell’ pt)sitic)ns 11)1” cooking” :Ire sllggcstecl in the
B~iking, R()[lstirlg and Br-oiling p:tges.
2Z oven Shetves with Stop-t.ocks
~~ Bake
unit
24
I
24
22
19,27
12
12, 15, 28
27
(M~ly be liltc~l gentty Jor wiping oven I’loor.)”
24 Broiter l’an and Rack
Do nol clclln in the Sctl-(’lc:irlirlg oven.
5, 17.
] (), Z(), 26
7
SU~ACE COO~G
Surface Cooking with Infinite Heat Controls
At both OFF and HI positions, there is a slight niche so
control “cl icks” at those positions; “click” on the word
HI marks the highest setting; the lowest setting is
between the words LO and OFF. In a quiet kitchen,
you may hear slight “clicking” sounds during cooking,
indicating heat settings selected are being maintained.
Switching heats to higher settings always shows a
quicker change than switching to lower settings.
How to Set the Controls
The control must be pushed in to
set only from OFF position.
When the control is in any
position other than OFF, it may
be rotated without pushing in.
Be sure you turn the control to
OFF when you finish cooking.
The surface unit indicator light
will glow when ANY heat on any
surface unit is on.
OFF
.
.
1. Grasp’ the control knob and
push in.
2. Turn the knob either clockwise
or counterclockwise to desired
heat setting.
Cooking Guide for Using Heat Settings
OFF
Medium
High
Medium
Low
MED
8
HI—Quick start for cooking; bring water to boil.
Medium High—Fast fry, pan broil; maintain fast boil
on large amount of food.
MED—Saute and brown; maintain slow boil on large
amount of food.
Medium Low—Steam rice, cereal; maintain serving
temperature of most foods.
LO—Cook after starting at HI; cook with little water
in covered pan.
NOTE:
1. At HI, Medium High never leave food unattended.
Boilovers cause smoking; greasy spillovers may
catch fire.
2. At Medium Low, LO, melt chocolate, butter on
small unit.
COO~NG TIPS
Cookware
Use medium-t)r heavy-weigh[ cookwtlre.” Aluminum
cookware” conducts heat I:tstcr than other metals.
Cast-iron :lnd coated c:lst-iron cookware” arc slow to
~ibsorb heat, but general Iy c(}(~k evenly at low tt)
medium heat settings. Steel p:ins may cook” unevenly
if not combined with other metals.
For best cooking” results pans should be tlat on the
b(~ttc~m. M~ltch the size 01 the s;luccpan to the size olthe surf:lce uni[. The pan shoLIld not extend over the
edge I)F the trim ring tnot-c than 1 inch.
Right
[T
Wrong
Wr
OVER 1“
Deep Fat Frying
Do not t)vertill cookwure” with Iat th:lt may spill (~vcr when tidding I’()()cl.
Frosty foods” bubble vig(~rously. Watch food” ~’t-ying ilt high tetnpertiturcs.
Keep rtinge ancl hood” clean t’tonl gretise.
Wok Cooking
D() not LISe wc)ks th~~t have
support rings, Usc 01” these
types (Ji’ woks, with (>r
w ith~)ut the support ri tlg in
pl:ice, can be datlgerous.
*
Placing the ring ovet-tbe
surl~lceu nit will c~lusc:lbui]d-up (>fhe:lt that will
d:lnl;tgc the porcclfiin cooktop. Do not try to use such
woks without the ring. YOLi coLLld be sel”iously bLIrnccl
i 1’ the w(>k tipped (~ver.
We rcc(llllnlcnd th:lt yoLI
use (lnly LI ilat-bott(~tneci
wok. They are :iv~i l~lble
at your Ioc:ll retail store.
HOME CANNING TIPS
Canning should be done on surfac:e units only.
Pots that extend beyond C)IIC inch (lt sLII”f:Ice unit’s
drip piln are nc~t recommended l(~r most surface
cooking.” However. when c:lnning wi[h water-buth CJtpressure canner, lilrger-di:lrneter pc~ts may be used.
This is bec:lusc boiling wtlter ternper:ltures (even
under pressut-e) :lre not h[lrnlful to cooktop surftices
surrounding the surf[lce unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CA NNEZRS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures:ul~i :111 types (Jf frying—cook” at temper: i(ures much
higher th~n boiling water. Such temper:ltut-es could
cvenl LItil Iy hdrnl c(~oktt)p surfaces surrounding
surf}lce units.
((’011/;/1//1(/ /!(.\’! /)(/,! 1,)
9
HOME CANNING T~S
(continued)
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) don’t make good contact with
the surface unit and take a long time to boil water.
Flat-bottomed canners are recommended.
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.
AUTOMATIC TMER Am CLOCK
To Set the Clock
To set the clock, push the right most knob in and turn
the clock hands to the correct time. (If the Automatic
Timer pointer should move also, let knob out, turn the
Timer pointer to OFF.)
To Set the Minute Timer
The Minute Timer has been combined with the range
clock. Use it to time all your precise cooking
operations. You’ll recognize the Minute Timer as the
pointer which is different in color and shape than the
clock hands.
To set the Minute Timer, turn the center knob, without
pushing in, until pointer reaches number of minutes you
wish to time. (Minutes are marked, up to 60, in the
center ring on the clock. ) “At the end of the set time, u
buzzer sounds to tell you time is up, Turn knob, without
pushing in, until pointer reaches OFF and buzzer stops.
Time Bake Uses Automatic Timer
Self-Clean Uses Automatic Timer
Using the Automatic Timer, you can Time Bake with
the oven starting immediately and turning off at the
STOP TIME set, or set both DELAY START and STOP
TIME dials to automatically start and stop oven at a
later time of day. It takes the worry out of not being
home to start or stop the oven.
Setting the dials for Timed Baking is explained in detail
in the Baking section of this book.
The self-cleaning function on your range uses the
Automatic Timer to set the length of time needed to
clean whether you wish to clean immediately, or delay
the cleaning until low energy times such as during the
night. See the Operating the Self-Cleaning Oven section
of this book.
10
Questions and Answers
Q. How can 1 use the Minute Timer to make my
surf-ace cooking easier’?
A. The Minulc Timer will help time total cooking,
which includes time to boil food and change
tcmperotures. [)() 11o( judge cooking time by
visible steam only. Food will cook in covered
containers even though you ctin ’t see any steam
Q. Must the clock be set on correct time of
day when 1 wish to use the Automatic Timer
for baking’?
A. Yes. il’ you wish to se[ [hc I> E1.AY START or
STOP TIME diuls to turn on Jnd off at set times
during [imcd I’unc[ions,
Q. Can I use the Minute Timer during
oven cooking?
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (DELAY START
and STOP TIME dials) are used with TIMED
BAKE and CLEAN functions.
Q. Can I change the time of day on the
clock while I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before the changing time.
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure yoLi understand how
to set [hcm properly. Read over [he directions for
[he Au(omtilic Oven Timer so you understand its
use with the conlrols.
2. Check oven inlcrior. Look at the shelves. Take
a prac[ ice run at rcmov ing and replacing them
properly to give sure, sturdy support.
3. Read over [he information and tips that foltow.
4. Keep this book handy so you can refer to it,
especially during the first weeks of using your
new range.
NOTE: You may notice a “burning” or “oily” smell
the first few times you turn your oven on. This is
normal in a new oven and will dissipate in a short
time. To speed the process, set a self-clean cycle (see
the Operating the Self-Cleaning Oven section) lasting
a minimum of 3 hours.
Oven Controls
The controls for Ihc oven arc marked OVEN SET and
OVEN TEMI>.
The OVEN SET knob has scliings for BAKE, TIMED
BAKE, CI,EAN, BROIL and OFF. When yOLI turn the
knob to the desired setting, the proper heating units
are then ~ctivated for that operation.
The OVEN TEMP knob maintains the temperature
you set, I’rom WARM ( 1500F.) to BROIL (5500 F.) and
also at C7LEAN ( 880GF. )
The oven set light glows when the knob is turned
to BAKE, TIMED BAKE, CLEAN or BROIL.
The oven temp light glows until the oven reaches
your selcctcd {cmpcraturc, then goes off and on with
the oven uni( during cooking.
OVEN SET ~
~ OVENTEMP
OFF
BROIL
.
\
~~~~
.
L/
@
.
.
@
CLEAN
TIMED BAKE
((’011/;/111(,(/ 11(,.[r /)(/,? (,)
11
USING (continued)
YOUR OVEN
Oven Shelves
The shelves are designed with
stop-locks so when placed
correctly on the shelf supports,
they will stop before coming
completely out of the oven and
will not tilt when you are
removing food from them or
placing food on them.
When placing cookware on a shelf,
pLIll the shelf out to the “stop”
posi~ion. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves from the
oven, pull them toward you, tilt the
front end upward and pull them out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of shelfi facing
up and toward the rear of the oven.
Tilt up the front and push the shelf
toward the back of the oven until it
goes past “stop” on the oven wall.
Then lower the front of the shelf
and push it all the way back.
Oven Light
Shelf Positions
The oven has four shelf
supports, identified in this
illustration as A (bottom), B,
C and D (top).
Shelf positions for cooking
are suggested i n the Baking,
Roasting and Broiling
sections.
(-*.
‘:.%QT
~..~~~
P4
Ii
B
A manual switch (on some models) is located on the
control panel. The light turns on when the oven door
is opened or when the control panel light switch is
turned on.
F
Do Zt Yourse~-Adjust the Oven Thermostat
If you don’t think the oven is heating at the right
temperature when you are baking or roasting, you
can reset the thermostat yourself.
When cooking food for the first time in your new
oven, use time given on recipes as a guide. Oven
thermostats, over a period of years, may “drift” from
the factory setting and the differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. Your oven has been set correctly at the
factory and is more likely to be accurate than the oven
which it replaced.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
s[ore. to check the temperature setting of your new
oven. These thermometers can vary by 2040 degrees.
To decide how much to change the temperature,
set the oven temperature 25°F. higher or lower than
the temperature in your recipe, then bake. The results
of this “[cst” should give you an idea of how much the
temperature should be changed.
12
Pull knob off shaft. Look at back of knob and note
current setting before making any adjustment.
To make an adjustment, carefully loosen the two
screws until the back of the knob can be rotated, then
move the pointer one “click” from the original setting.
If you would like the actual
oven temperature (at any
setting) to be approximately
15°F. hotter, move the pointer
clockwise in the “HOTTER”
(
direction.
‘m
%
&
If you would like the actual o
oven ~ “’”
temperature (at any setting) to
be approximately 15°F. cooler, move the pointer
counterclockwise in the “COLDER” direction.
After making the adjustment, retighten the screws
and return the knob to the range–the flat side of the
shaft must align with the flat side of the hole in the
back of the knob. Check the oven performance. Make
additional adjustments if needed.
I)o not lock the oven door with the door latch during baking. The latch is
used for self-cleaning only.
Your oven temperature is contr(~lled very accurately using an oven control
system, I( is reconlmcndcd that yoLI operate the oven for a number of weeks
using the time given on recipes tis a guide to become familiar with your new
t)vcn’s perl(~rnlancc. If you think an adjustment is necessary, see the D() It
KJf/r,\((/Adjust the Oven Thermostat section.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct p(~siti(ln before you turn [he oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check food for d(~neness a[ minimum time on
recipe. Cook tonger i t ncccssat-y. Turn off the heat
and remove the l’c)(~ds.
OVEN SET ~
o OVEN TEMP
OFF
BAKE
BROIL
.
.
6/
300.
.
350
● .
.400
250.
.
200 ●
/
WARM
@
@
CLEA*N
TlhED BAKE
CLEAN
TIMED BA~NG
How to Time Bake
Do not lock the oven door with the door latch
during timed baking. The latch is used for selfcleaning only.
The au[omatic oven timer controls are designed to
turn the oven on or (JII aut~~maticatly at specific times
that yOll set.
Examptes 01” Immedititc Start and Automatic
stop (C)VCI1 tLll”IIS C)I1 IIC)W ~lld yell Set it to tllrn
olf aLltonlaticalty ) (~r ~etay Start and Automatic
Stop (setting the oven to turn t)n automatictilly at
a later time dnd turn off tit a preset stop time) will
be described.
NOTEI: Before beginnitlg, rnakc sure the hands of
the r-tinge clc~ck show the correct time of day.
To set the clock, push the right most knob in and turn
the ctock hands tt~ the correct time. (If the Automatic
Timer sht)uld rn(~vc also, let the knob out, tur-n the
Timer pointer (o OFF. )
\ 1 ~1,,1
\ ;<’’”0 60 ‘2,, 0
g :10
2, 20 40
?3
~
0~,
>:\
‘,/,, ,, ,\\\~.
/
\
k
13
TMED BAmG
(continued)
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selfected length of time. At the end of Cook Time,
the oven will turn off automatically.
OVEN SET ~
OFF
BROI
●
CLEAN
PUSH TO SET
1, 20 40 ~
/4,
.>: \
‘,/,,,, ,,\\\
/
\
!
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off-for example, 6:00.
The DELAY START should be at the same position
as the time of day on the clock.
BAKE
.
TIMEO BAKE
Q OVEN TEMP
3:0
300. . “ .400
.
.
250,
.450
.
.
Q
200 ●
● 500
.
\\
● BROIL
WARM ●
>
@
CLEAN
2. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the oven
temperature—for example, 250°F. The oven
will start immediately and will stop at the time
you have set.
NOTE: Foods that are highly perishable such as milk,
eggs, fish, stuffings, poultry and pork should not be
allowed to sit for more than one hour before or after
cooking. Room temperature promotes the growth of
harmful bacteria. Be sure that the oven light is off
because heat from the bulb will speed harmful
bacteria growth.
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to turn the oven on
automatically, cook for a specific length of time and
then turn off automatically.
1. To set the Start Time, push in the knob on
the DELAY START dial and turn the pointer
to the time you want the oven to turn on—for
example, 3:30.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off—for example, 6:00.
This means your recipe called for two and one-half
hours of baking time.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the range clock and the
DELAY START dial.
14
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to 250°F. or the
recommended temperature.
Place the food in the oven, close the door and
automatically the oven will be turned on and off at the
times you have set.
4. When baking is completed, turn the OVEN SET to
OFF and remove the food from the oven.
NOTE:
● When setting oven for Delay Start, OVEN SET light
comes on when the Timer is set.
● Foods that are highly perishable such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
For bes( baking results, follow these sllggestions:
Oven Shelves
Art-ange the oven
shelf or shelves in
the desired locations
whi Ic the oven is
cool. The correcl
shelf position
depends on the kind
of food and the
browning
desired.
As a xcncral
rule,
middle of the oven,
on either shelf position B or (~. Scc [he chart
for suggested shell positions.
place-most
foods
in
the
I ~pe of Food
I
I Angel food cake
1A
I
I Biscuits orrnuffins
I Bor C
I
I Cookies orcupcakes
I
BorC
I
I Brownies
I
BorC
I
I Layer cakes
I
BorC
I
I Bundtor pound cakes
I A orB
I
Shelf
Position
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
Roasting
A or B
Preheating
Preheat the oven it’ the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature bcl’orc putting in the food. To preheat.
set the oven at [he correct terlli?er:ltLrr”e—se tecting u
higher- tcrnperatut-e 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
I () minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Pan Placement
(Jsc the proper haking pan. The type of finish on the
pan deter-rnincs the amount of browning that will occur.
● Dark, rough or- du 11 pans absorb heat resulting i n a
browner. cr-ispcr- crust. Use this type for pies.
● S11 i ny, bright and smooth pans r-ei.lect heat, resulting
irl a Iighler, more dcl icatc browning. Cakes and
cookies requir-c this type of. pan.
● Glass hak i rlg dishes also absorb hcdt. When baking
in glass baking dishes. lower- the ternper-atur-e by
25;F. and usc the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles,
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 1 X inch space between puns as well
as from the back of the oven, the door and the sides.
If you use 2 shelves, stagger the pans so that one is
not directly above the other.
(C”[)llt;llll(’(1 tr(,.rf /)(l,q(’)
15
I
BAmNG
(continued)
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
dtirker 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 the
shelf with a large cookie sheet.
For best results, use only 1 cookie sheet in the oven
at fi [i me.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce u 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.
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
spil]over by placing it on a lower shelf several inches
below the food.
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
:IS “bake 30-40” minutes.”
16
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.
R(~asting is c(~{~king by dry het~t. Tender meat {Jr poultry can be roasted
uncovered in your oven. Roasting temperatures, which should be low ilnd
steady, keep sp~lttering to a minimum.
Roasting is really a baking procedure used for metits. Therefore, oven
controls arc set to BAKE or TIMED BAKE. Roasting is easy; just follow”
these directions:
1. Place the shelf in A or B position.
No preheating is necess:lry.
2. Check the
weight (JI. the
meat, and pl~lce
it, fat-side-up,
{jr poultry
bre~lst-side-up
on a roasting
r~lck in a
shallow piU1.
The meltinu
fat will bas~e the me~lt. Select u pan as close to the
size ot’ the nle~it us possible. (The broi Icr pun with
rack is a g{~c>d pi~n f{~r this. ) Line the broiler pan with
~luminum foil when using pan for marinating,
cooking” with fruits, cooking” heavi Iy-cured meats, or
Ior busting food” during cooking.” Avc)id spilling these
m~~terials inside the t~ven t)r inside the oven d(}(~r.
OVEN SET ~
Q
350
OFF
\
BROIL
.
L/
OVEN TEMP
3
BAKE
.
250.
200 ●
@
@
TI;EO BAKE
CLEA;
WARM
CLEAN
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN TEMP knob to 325°F. Sm~dl poultry m:ly be
ct~oked at 3500F. f{~r best br{]wning. (Y(~Ll may he~lr
a SI ight clicking sound, indicating the (~ven is
w(}rking properly. )
Most metits continue t~~ cook slightly while standing
after being removed from the oven. Sttindi ng [i me
recommended for roasts is 1 () [() 20 minutes: This
allows roasts to firm up and makes them easier to
carve. lnterna] temperature wi]] rise about S0 to
1 OOF.; to compensate for temperature increase, it
desired, renl(~ve the roast from the oven when roast’s
internal temperature is 5° to 10OF. less th~in
temperature shown in the Roasting Guide.
4. Turn the OVEN SET knob to OFF when ro:lsting
is completed.
NOTE:
● You may wish to use Timed Baking, ;1s described i n
the Baking section of this book,” to turn the oven c)n
and off. automatictdly.
● Remember that ft)(~d will continue to c(~(~k in the hot
oven ~lnd therefore should be removed when the
desired internal temperature h:is been rei~chcd.
For Frozen Roasts
Frozen ro~ists of beef, pork, ltunb, etc., can be started
with(>ut thawing, but UI low I () to 25 minutes
Iddition:d time per pound ( I () minutes ~idditionill time
per pound for roasts under 5 pounds, rn(~re time for
larger r(~asts).
Thaw most frozen poultry before rc)asting to ensure
even doneness. Some conlmerci:]l frozen poultry c:ul
be cooked successfully with(~ut thtiwing. Follow”
directions given on package label.
(( ’())1/ilif/(,(/ //(,.1/ /l(/,q(, )
ROAST~G
(continued)
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 pounds, check with thermometer
at half-hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the 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 rarely necessary to preheat your oven; only
for very small roasts, which cook a short length
of time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GU~E
Oven
Temperature
Meat
Doneness
Rare:
Medium:
Tender cuts; rib. high quality sirloin
tip, rump or top round*
325°
Lamb leg or bone-in shoulder*
325°
Veal shoulder, le& or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Chicken or Duck
Chicken pieces
325°
350°
Well Done:
Well Done:
Turkey
325°
Well Done:
Poultry
Internal
Approximate Roasting Time
temperature ‘F.
in Minutes per Pound
6 to 8 lbs.
3 to 5 Ibs.
I 8-22
1400- -1 5001”
24-33
1 500 1600”
35–39
22-29
30-35
I 700-1 85°1
4045
1400-1 500 ”
20-23
21-25
1500-1600”
24-28
25-30
~g–~~
1700-1 85°
30-35
30-40”
170”-1800”
3545
30-40”
I 700-1800
3545
11 5°– 125°
17-20 Ininutes per pound (any weight)
Over 5 Ibs.
3 to 5 lbs.
3540
3540
10 to 15 Ibs.
18-25
30-35
Over 15 Ibs.
15-20
I 85°-1900
I 850–1 900
[n thigh:
1 85°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to I () minutes per pound to times given above.
PThc 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. )
18
Do not lock the oven door with the door latch during
baking. The latch is used for self-cleaning only. Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most l’ish and tender cuts of
meat can be broiled. Follow these directions to keep
spattering and smoking LIJ a minimum.
1. 11’ the meat has fat or gristle near the edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat may be trimmed, leaving a layer about
1/8 inch thick.
2. Place meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack so
tat drips into the broiler pan; otherwise juices may
become hot enough to catch fire.
3. Position the shelf on the recorntnended shetf position
us suggested in Broiling Guide. Most broiling is done
on C position, but if your range is connected to 208
votts, you mtiy wish to use a higher position.
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.
K
5. Turn the OVEN SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating is not
necessary. (See notes in the Broiling Guide, )
6. Turn the food only once during cooking. Time foods
for the first side according to the Broilinz Guide.
Turn the food, then use the times given l~)r [he
second side iis a guide to preferred doneness. (Where
two thicknesses and times are given together, use the
first times given for thinnest food. )
7. Turn the OVEN SET and TEMP knobs to OFF. Serve
the food immediately, and leave the pan outside the
oven to cool during the tncal for easiest ctedning.
Use of Aluminum Foil
You con use aluminum toil to tine
your broitcr pan and broiler rack.
However, you must mold the toil
tightly to the rtick and cut s] its in
it just like the rack.
Without the slits, the foil will
prevent 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
SI its, you are trying, not broiling.
, ‘ /
.,,
~Qm:b9’
+$~g)$, ., b ~
[2
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meut over the pan.
As the meat cooks, the juices fall into the pan, thus
keeping meat drier. Juices are protected by the rack
and stay cooler, thus preventing excessive spatter
and smoking.
Why
are my meats not turning out as brown as
Q,
they should?
A. [n some tireas, the power (voltaue) to the ranze mav
be low. In these ca~es, pr~heat fie broil unit ~~r 1 ()’
minutes before ptacing broiter pan with food in
oven. Check to see if. you are using the
recommended shetl. position. Broit f’or longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No, The broiler rock is designed [() re[lect broiler
heat, thus keeping the surlace cool enough to
prevent meat from sticking to the surface.
However, spraying the broiter rack tightly with a
vegetable cooking spray before cook ing wit 1 make
cleanup easier.
Q. Should I salt the meat before broiling’?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking, Turn meat
with tongs; piercing metit with a fork also at tows
-juices to escape. When broiling p(~ultry or fish,
brush each side often with butter.
((”<~lll;~lilt,[l /l(.\’/ /)(/,q(,)
10
BRO~ING GUmE
5. When arranging food on the pan, do not let fatty
edges, which could soil oven with fat dripping,
hang over the sides.
6. The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
7. Frozen steaks can be broiled by positioning the
oven shelf at next lowest shelf position and
increasing cooking time given in this guide 1 Y?
times per side.
8. If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
1. Always use the broiler pan and rack that comes
with your oven. [t is designed to minimize smoking
and spattering by trapping juices in the shielded
lower part of the pan.
2. The oven door should be open to the broil
stop position.
3. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meal. Use tongs to turn meat over to prevent
piercing meat and losing juices.
4. If’ desired, marinate meats or chicken before
broiling, or hrush with barbecue sauce last 5 to
10 minutes only.
Quantity andor
Food
Bacon
Thickness
Ground Beef
1 lb. (4 patties)
1/2 tu 3/4 inch thick
Well D(me
I
1/2 lb, (fibout 8
thin slices)
Beef Steaks
Rtirc
Medium
Well D(me
1 inch thick
( I to I x Ibs.)
R:ue
Medium
Well Done
IY: incb tbick
(2 102X lbs.)
Chicken
I wht)le
(2 to 2Y Ibs.),
split lengthwise
Bakery Products
I
I
,Second Side
Time, Minutes
Shelf
Position
First Side
Time. Minutes
c
4%
4fi
c
10
7
c
c
c
c
c
c
6
8
12
10
15
25
A
35
5
6
II
7-8
14-16
20-25
10-15
c
I
I ~.~
I
1/?
Comments
S[e:lks Icss (h:]n I inch [hick cook”
tbrough hcfore br(]wning. f’~ln
trying is recommended.
Slash lat.
Reduce time ah(~ut 5 to 10
minutes pcr side l(~r cut-up chicken
Brush c~ch si(ic with nlclleci hut[ct-.
Broil skin-side-down I’irst.
Space ekenl]. Pl~cc English
rnuf’~ins cut-side-up :]nd brush
with hutter. if desired.
Bre~id (Toast) or
Totister Ptistries
English Muf’lins
2 tu 4 slices
1 pkg. (2)
2 (split)
c
34
Lobster Tails
2-4
(6 tn 8 oz. each)
B
13-16
Do not
turn over
Fish
I -lb. fillets l/4 to
I/2 inch thick
c
5
5
H:mdle ~n(i turn very c~irefully.
Brush with Iem(m hutter bet”ure
ond during cooking” if’ ticsired.
Prehea~ hrniler tu incre:ise
browninx.
Ham Slices
1 incb thick
B
8
8
Incretise time 5 to 10 minutes per
side For I Z, inch thick or home
cured.
2 ( 1/2 inch)
c
10
10
Sl:ish f’at
B
13
13
c
c
c
10
(precooked)”
Pork Chops
Well Done
2 ( 1 inch thick)
“-Cut tb;~)u:h back of shell. Spre~id
open, turrl over, Brush with meltccl
huttcr beli)re broiling and ~tl’tethall’ 01 time.
about I lb.
Lamb Chops
Medium
Well Done
2 ( 1 inch)
about I () to I ~
Medium
Well Dune
2 ( Ifi inch)
about 1 lb.
B
17
Wieners and similar
I -lb. pkg. ( 10)
c
6
prcco(~ked s:IusLIges.
hmtwurst
20
OZ.
Sl~sh t’ut.
12
14
12-14
l_~
11 desired, split s~usagcs in half’
Icngthwisc; cut into 5- to 6-inch
pieces.
OPEmTING THE SELF-CLEANING OVEN
Before a Clean Cycle
The range must be completely cooled in order to
set the self-clean cycle. You may have to allow the
oven to cool before you cun slide the door latch.
1. Remove the broiler pan, broiler rack all cookware
and any aluminum foil from the oven-they cannot
withstand [he high cleaning temperature.
NOTE: The oven shelves amy be left in the oven.
They will discolor and become hard to slide after the
self-clean cycle.
2. Wipe up heavy soil on oven bottom. If you use
soap, rinse thoroughly before self-cleaning to
prevent stuining.
A. oven E’rent l“rame
B. Openings in Door
C. oven Door {;asket
D. oven I.ight
o
Q
3. Clean spattet-s or soil on the oven front frame (
A), under the fr(~nt edge of the cooktop, the door
liner outside the door gasket tind the front edge of
the oven cavity (about I inch into the oven). Use
detergent and hot water with a soap-filled steel
woo] pad, then rinse well with a vinegar and water
mixture. This wi 11 help prevent a brown residue
from forming when the oven is heated Buff these
fireas with a dry cloth.
Clean the top, sides and outside front of oven door
with soap and water. Do no( use abrasives or oven
cleaners.
—-
———.
\
u
Do not let water run down through openings in
the top of the door (B). To help prevent water
from getting in these slots when cleaning, open the
door as far as it will go.
Do not rub or clean the door gasket (C)—the
fiberglass material of the gasket has an extremely
low resistance to abrasion, An intact and wellfitting oven gasket is essential for energy -eff’icicnt
oven operation and good baking results. If you
notice the gasket becoming worn, frayed or
damaged in any way or if it has become displaced
on the door, you should have it replaced.
4. Close the oven door and make sure the t)vcn light
is off. If the oven 1 ight is not turned off, the 1 i}e of
the bulb will be shortened or it may cause the bulb
to burn out immediately.
The oven shelves may be cleaned in the self-c] caning
oven. However, they will darken, lose their luster and
become hard to slide. Wipe the shelf supports with
cooking oil after self-cleaning to make the shelves
s] ide more easily.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
A combination of any of these pl”oducts plus the
high clean cycle temperatures may damage the
porcelain finish of the oven.
Important
The oven door must be closed and all controls must
be set correctly for the clean cycle to work properly.
(( ’()}1[;!11((,(/ //(,.\/ /)(l,ql,)
71
AA
—-.————
-1
OPE~TING THE SELF-CLEANING
OVEN
(continued)
How to Set the Oven for Cleaning
OVEN SET ~
~ OVENTEMP
350
OFF
BROIL
.
3
250.
BAKE
.
2009
WARM
CLEAN
TIMED BAKE
CLEAN
1. Turn the OVEN SET and OVEN TEMP knobs to
CI.EAN. The controls will snap into final position
when the CLEAN location is reached.
2. Close the oven door.
Slide the latch handle to
J 2;
the right as far as it will go.
Never force the latch
s
handle. Forcing the handle
will dtimage the door lock
Ill\*
mechanism.
3. Set the automatic oven timer:
Make sure both the clock and the START dial
show the correct time of day. When the START
knob is pushed in and turned, it will “pop” into
place when the time shown on the clock is reached.
Decide on the cleaning hours necessary.
Recommended cleaning times:
Moderate Soil—2 hours
(thin spills and light spatter)
Heavy Soil—3 hours
(heavy, greasy spills and spatter)
Add these hours to present time of day, then push in
and turn the STOP dial clockwise to this desired
stop time. The CLEANING light glows, indicating
cleaning has started. This light cycles on and off
with the oven heating units after the oven reaches
cleaning temperature.
The oven door and window get hot during selfcleaning. DO NOT TOUCH.
After a Clean Cycle
1. After cleaning is complete,
turn the OVEN SET knob
to OFF.
OVEN SET ~
OFF
BR
2. When oven has fallen
below the locking
temperature, slide the
latch handle to the left ~ ~~~
as far as it will go and
open the door. If you
s
@l
cannot slide the latch,
allow additional time
for cooling.
Never force the latch handle. The latch slides
easily. Forcing the latch handle may damage the
door lock.
22
You may notice some white ash in the oven. Just
wipe it up with a damp cloth after the oven cools.
If white spots remain, remove them with a soapfilled steel wool pad. Be sure to rinse thoroughly with
a vinegar and water mixture. These deposits are
usually a salt residue that cannot be removed by the
clean cycle.
If the oven is not clean after one clean cycle, repeat
the cycle.
How to Delay Start of Cleaning
Follow the direction in the Before a Clean Cycle section tind then
follow steps I and 2 of How to Set the Oven for Cleaning. Then push
in and turn the START dial to the time you wish to start. Add the hours
needed for cleaning to this Start time, then push in and turn the STOP dial
to this desired Stop Time. The oven will automatically turn on and off
at the set [imes.
Questions and Answers
~. If my oven clock is not set to the correct time of
day, can I still self-clean my oven?
A. It the clock is not set to the correct time of day you
will n{)t be able to set a delay clean to end at a
specific time.
Q. Why won’t my oven clean immediately
even though I set all the time and clean
knobs correctly?
A. Check to be sure the START dial is set to the same
time as the r~nge clock. Also check to be sure latch
handle is moved to the right.
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven’?
A. No cleaners 01 coatings should be used around any
part of. this oven. If you do use them and do not
thoroughly rinse the oven with water, wiping it
absolutely clean afterwards, the residue can scar
the oven surface and damage metal parts the next
time the oven is tiutomatica]ly cleaned.
Q. What should I do if excessive smoking occurs
during cleaningt~
A. This is (:aused by excessive soil, and you
should turn the OVEN SET knob to OFF.
Open windows to rid room of smoke. Allow the
oven tt~ cool until the latch slides easily beiore
opening the door. Wipe up the excess soil and
reset the clean cycle.
Q. 1s the “crackling” or “popping” sound I hear
during cleaning normal?
A. Yes. This is the metal heating and cooling during
both the ct)oking :Ind cleuning functions.
—.—
Q. Should there be any odor during the cleaning?
A. Yes, there may be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause an odor when cleaning.
Q. What causes the hair-like lines on the enameled
surface of my oven?
A. This is a normal condition, resulting from heating
and cooling during cleaning. They do not atfect
how your oven performs,
Q. Why do I have ash left in my oven
after cleaning’?
A. Some types of soil will leave a deposit, which
is ash. It can be removed with a damp sponge
or cl(~th.
Q. My oven shelves do not slide easily. What is
the matter?
A. After many cleanings, oven shelves may become
so clean they do not slide easily. To make shelves
s] ide more easily, after each self-cleaning cycle,
dampen fingers with a small amount of cooking oil
and rub lightly over sides of shelf where they
contact shelf supports.
Q.My oven shelves have become gray after the
self-cleaning cycle. Is this normal?
A. Yes. After the self-cleaning cycle, the shelves may
lose some luster and discolor to a deep grfiy.
Q. Can I cook food on the cooktop while the oven
is self-cleaning?
A. Yes. While the oven is self-cleaning, you can LISe
the cookt(~p just as you normally do.
——
CAm 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 ELECTRICAL POWER IS
OFF BEFORE CLEANING ANY PART
OF THE RANGE.
Removal of Packaging Tape
The salest way to remove adhesive left from packing
tape on new tippliances to assure no damage is done
to the finish of the product is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface. This
procedure is also safe for the face of microwave doors
and other plastic and Lexan parts.
NOTE: The plastic tape that is not removed
from the chrome trim on oven parts cannot be
removed if baked on.
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
● 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 the drip pans for cleanin&, the surface units
must be removed first. Make sure the surface units are
completely cool before touching them.
Drip Pan
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.
24
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.
Drip Pans
Remove the surface units. Then lift out the drip pans.
The drip pans can be cleaned 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 drip pans with foil. Using foil so close
to the receptacle could cause possible shock, fire or
damage to the range.
CAUTION: Be sure all controls are turned to OFF
and surface units are cool before attempting to
remove them.
Do not clean in a self-cleaning oven.
Control Panel and Knobs
it’s a good idea to wipe the c{)ntrol panel after each use
of the oven. Clean with mild soap and water or vinegar
and water. rinse with clean water and polish dry with a
soft cloth.
Do not use abrasive cleansers, strong liquid
cleansers, plastic scouring pads or oven cleansers
on the control panel—they will damage the finish.
A 50/50” solution of vinegar and hot w~ter solution
works well.
The control knobs may be removed for easier
cleaning. Before removing the knobs for cleaning,
please note that the knobs on the left side and the
knobs on the right side are in the proper OFF position,
When replacing the knobs. check the OFF position” to
insure proper alignment. The knob stem has a groove
in each side. The groove” on one side has a spring clip.
The other groove is clear (see illustration). Check the
inside oi. the knob and i.ind the molded rib. Replace
the knob by fitting the nl(~lded rib inside the knob into
the clear groove on the stem. Wash the knobs in soap
and water or a vinegar and hot water solution” but do
not soak.
Clear Groove in Stem
Porcelain Enamel Cooktop
The porcelain enamel finish is sturdy but
breakable if misused. This finish is ticid-resistant.
H{Jwcver, any acid f(>(~ds spilled (such as fruit juices.
:)nlato or vinegar) should not be permitted to remain
on the finish.
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 c(~(~led, wash with soap and water or
cleansing powders, Rinse well.
For other spills such as fat smatterings, wash with
soap and water or cleansing powders tifter the surface
has cooled. Rinse well. Polish with a dry clolh.
Lift-Up Cooktop
Clean the tireu under the cooktop
often. Built-up soil, especially
e[7reL1se, Inay catch ii re. To make
c]eun ing LIp eas ie[”, the entire
cooktc)p may be lifted up and
supported in the up position.
Be sure all surface units are turned
off bet.(>re raising the cooktop.”
Grasp the front sides of the cooktop
and 1 i ft. The surface units do not
need to be removed before lifting.
After cleaning under the cooktop
with hot, mild soapy water and a
clean cloth, lower the cooktop. Be
careful not to pinch your fingers.
Painted Surfaces
Glass Surfaces
Painted surftices include [he outside oven door, sides,
ontr(~l panel and drawer
SUPPOti Rods
I.rent. ~lean these with s(}ap
,Id water or a vinegar and water solution. Do not use
commercial oven cleaners, cleansing powders, steel
wool or harsh abrasives on any painted surface.
To clean the outside glass finish, use a gluss cle:lncr.
Rinse and polish with a dry cloth. Do not allow the
water or cleaner to run down inside openings in the
gltiss while cleaning.
(1’()/1[;/1//1,[/ 11(,.\-f /)(1,s(,)
25
CAm AND CLEAN~G
(continued)
Oven Light Bulb
The light bulb is located on the
back wall of the oven. Before
replacing the bulb, disconnect
electrical power to the range at
the mtiin fuse or circuit breaker
panel or unp]ug the range from the
electrical outlet. Let the bulb cool
completely before removing it.
l’or your safety, do not touch a
hot bulb with a damp cioth. If
you
do,
the
bulb
will
break.
To remove: Unscrew the cover
and remove the bulb.
To replace: Put in a new 40-watt
appliance bulb.
NOTE:
● A 40-watt appliance bulb is
smaller than a standard 40-watt
household bulb. We recommend
you use an appliance bulb that is
no longer than 3 Y2 inches.
● Install and tighten the cover.
● Reconnect electrical power to
the range.
t
Socket
o
‘<K>,~ 3<in~he~
Ma. Length
‘( b
Bulb s \
‘\
/ ;::,;
,i~j::
Glass Cover
.,-.
m
DO NOT REMOVE SCREWS.
Oven Vent Duct
Your range is vented through a duct located under the
right rear surface unit.
NOTE: Never cover the hole in the oven vent duct
with aluminum foil or any other material. This
prevents the oven vent from working properly during
any cooking cycle.
Broiler Pan & Rack
After broiling, remove the
broiler pan from the oven.
Remove the rack from the pan.
Carefully pour out the grease in the
pan into-a-proper container. Wash
and rinse the pan and rack in hot,
S():Lpy water.
If food has burned on, sprinkle the
rack while hot with detergent and
cover with wet paper towels or a
dishcloth. Burned-on foods
will soak loose while the meal is
being served.
Oven Shelves
Clean the shelves by hand using soap
and wuter or with an abrasive
cleanser. After cleaning, rinse the
shelves with clean wat~r and dry.
To remove heavy, burned-on soil,
you may use scouring pads. After
scrubbing, wash with soapy water,
rinse tind dry.
The oven shelves may be cleaned in
the self-cleaning oven but they will
become hard to slide and
permanently discolor from the heat
and lose some luster. See the
Operating the Self-Cleaning
Oven section.
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
26
cloth.
r’
Do not store a soiled broiler pan
and rack in the oven.
Do not clean in self-cleaning oven.
oven Door
The ~)ven door is rcnlovi~ble,
bu[ it is he:tvy. YOLI m;iy
need help removing and
rcplilcing the door. Do not
lift [hc oven door by the
htindlc. This can cause the
~(r] LISS, to break or dalnagc t[)
the door.”
To remove the door, open it
E
9“
:1 few inches to the spe~i:il
K/””
TO CLEAN THE DOOR:
Inside of the door:
● Because the area inside the gasket is cleaned during
the self clean cycle, you do not need to clean this by
hand. Any soap left on the liner causes additional
sttiins when the oven is heated.
● The area outside the gasket can be cleaned with ~
scouring pad.
● Do n(}t rub or clean the door gasket—the fiberglass
material of the gasket has an extremely low
resistance to tibrasion. An intact and well-fitting
oven door g~sket is essential for energy-efficient
oven operation and good baking resutts. If yoLI
notice the gasket becoming worn, frayed or damoged
in any way or if it has become displaced on the door,
you should have it replaced,
NOTE: The gasket is designed with a gtip at the
bottom to allow for proper air circulation,
Outside of the door:
● Use soap and water to thoroughly clean the top,
sides and front Of the oven door.” Do not jet w:lter run
down throu&h openings in the top of the door. Rinse
well. You may iilso use a glass cleaner to clean the
glass on the outside of the door.
● Spi I I age of marinades, fruit juices, tomato sauces
and basting materials contain ing acids may cause
discoloration and should be wiped up immediately.
When surf~lce is cool. clean and rinse.
● Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
NOTE: Do not clean the bake unit or the broil unit.
Any soil will burn off when the units ore heated. The
bake unit can be lifted gently to clean the oven iloor. If
spil lover, residue, or ilsh ticcumulate around the b:lke
unit, gently wipe around the unit with warm water.
‘w
,/
\\
I
~
“
door open,
Grtisp fir-rely on c:lch side and lift the door
str:light up ilnd off the hinges,
NOTE: Be careful not to pl:lce h;lnds between the
hinge tlnd the oven door fl-~me :ls the hinge ~[)u]d
sn:lp back and pinch finger-s,
To replace the door, m:ikc sure tht: hinges arc in the
special stop position. Position the slots in the bottom
of the door squ~u-ely over” the hinges. Then lower the
door” slowly iuld evenly over both hinges at the same
time. If hinges sntip btick :lgainst the oven frame, pull
thcm b;lck out.
stop position” that wi II hold the
Inside
/
G~sket
Gasket’
Ou~side
Gasket
Removable Storage Drawer
The stor~lgc driiwer is a good place
to store cookw:u-e :Ind bakeware.
Do not stor-c pltlstics ~lnd
flanlnl~lble nl~lteri:ll in the dr:lwcr.
CAUTION: For your safety,
pl:]stics and llanlrn~lble nl~itcri:d
must no[ be kept in this cir:lwcr.
Do not over-toad the s[or~igc
driiwer-. If it is too hc:lvy. it may
‘ ip off the tr~ick when opened. To
,)cn [he dr-~lwer-. gr-:isp the center
of the h:tndlc ~u]d pul I str:light ou[.
It rn:ly be removed for clciuling
under the range.
—.—————
\(’>Guide ‘top
,. ‘.
.,/””’”
,<,;$ ~
,,,;+
\,
?
..<2,5,,
(
\
‘\.\.
“~/””’
‘\ y ’ ~
To remove: Pull the dr~lwcr
str:light out and Ii ft over the
guide stops.
To replace: Lift over the
guide stops and s] ide the drawer
into place.
To clean both the inside and
the outside: Wipe with soap tind
water. Rinse well. Do not use
cleaning powders or harsh
abrasives which may scratch
the surface.
(( ’()/1 /;/1//<,(/ //(,.\( /)[l,q(, )
27
——
CARE AND
CLEANING
(continued)
I
A WARNING
All ranges can tip.
● Injury could result.
●
Q Install the Anti-tip device
packed with the range.
. See the Installation
Instructions.
STABILITY DEVICE INSTALLATION INSTRUCTIONS FOR BRAC~.T ~T NO. 342473
Tools needed:
● Phillips
hc~d screwdriver
● 17s” open end or adjustable wrench
The brackel attaches to floor or wall to hold either the
right or left rear leg leveler. If fastening to the floor,
be sure that the screws do not penetrate electrical
wiring or plumbing. If this cannel be determined. use
shorter screws that will not penetrate through
tloorin:.
If the bracket came with your range, it is shipped
attached to the lower range back. Remove and discard
the shipping screw that holds the bracket and then
follow the instructions below.
1. Decide whether the bracket will be installed on the
right or Icfl side of the range location.
2. If the bracket side of the range is adjacent to a
cabinet, place the bracket against back wall and
cabinet as shown in Figure 1.
Ii there is no adjacent cabinet, determine where
the location of the range side (painted outside
panel) will be. Place the bracket with its outside
edge at this location and against the back wall.
See Figure 1.
3. Determine whether you will anchor [he bracket to
the iloor or wall. Fasten the bracket securely with
the screws provided. The screws are sell’-drilling in
wood, plywood, particle and chip board, and most
meta] framing. lf attaching to masonry you can buy
suitable screws and tinchors at hardware stores. Use
a masonry drill to drill the required holes.
4. Using the wrench, back out the tour leg levelers at
least two turns. See the Installation Instructions for
more level i ng information bel’ore positioning range,
5. Slide the range into place. Be sure the rear leg
leveler fully engages the slot in the bracket, If
the range cannot be moved back far enough for
the rear leg leveler to enter the bracket, move the
bracket forward as required and attach to the tloor
in the new location.
Attachment to wall
engages slot
28
PROBI,l;M
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.
● The oven controls are not properly set.
OVEN LIGHT
DOES NOT WORK
The light bulb is loose or defective. Tighten or replace.
● The switch operating the oven light is broken. Call for service.
FOOD DOES NOT
BROIL PROPERLY
The OVEN SET knob not set at BROIL.
● The OVEN TEMP knob not set at BROIL.
● Door not left ajar as recommended.
● 1 mproper shelf position being used. See the Broiling Guide.
● Food is being cooked on hot pan.
● Cookware not suited for broiling.
● Aluminum foil used on the broiler pan and rack has not been fitted properly
and slit as recommended.
FOOD DOES NOT
ROAST OR BAKE
PROPERLY
SURFACE UNITS
NOT FUNCTIONING
OVEN WILL NOT
SELF-CLEAN
OVEN DOOR LATCHED
ACCIDENTALLY DURING
BAKE OR BROIL
OVEN DOOR
WON ‘T LATCH
●
●
The OVEN SET knob not set on BAKE.
● The OVEN TEMP knob not set correctly.
● Shelf position is incorrect.
● 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 surface units are not plugged in solidly.
● The surf’uce unit controls are not properly set.
●
Automatic timer dials not set or not set properly. The clock must be set to time of
day and the STOP TIME dial must be set and advanced beyond the time noted
on the oven clock.
● The STOP TIME dial was not advanced for long enough.
● Both the OVEN SET and the OVEN TEMP knobs must be set at CLEAN settings.
o When the oven is SCI f-cleaned, a thick pile of spillover can leave a hetivy
layer of ash and insulate that area from further heat.
● The door lutch handle not moved till the way to the right.
●
“ Turn the OVEN SET knob to OFF. Allow the oven to cool until the door latch
handle will unlock easily. Restart operation.
●
Turn the OVEN SET knob to CLEAN. The glowing oven cleaning 1 ight after
knob is turned indicates the oven is too hot from previous use and door won’t
latch. To COOI the oven, open the door wide, and allow the oven to cool,
After the oven has cooled, close the door and slide the latch handle to the right.
(( ’()}) /;1111(,[/ tl(,.\’l /1(/,ql,)
—.———
29
m
●
●
PRO1;l,l{N1
“BURNING’. OR ‘OILY”
OIIOR EMITTING
F’ROM OVEN WHEN
TURN E[j C)N
OVEN TEMPERATURE
THE PROBLEM SOLVER
(con(lnued)
POSSIBI,k; CAUSE
●
●
TO() HOT OR TOO COLD
OVEN NOT CLEAN
AFTER CLEAN CYCLE
This is normal in a new oven and will dissipate in time. To speed the process,
set a self-clean cycle (see Operating the Self-Cleaning Oven section) lasting a
minimum of 3 hours.
The oven thermostat needs adjustment. See the Do [t Your.self–
Adjust the Oven Thermostat section.
The oven controls are not set properly.
. Heavi Iy soiled ovens require 3 l/z to 4-hour clean time.
● Heavy spillovers should be cleaned up before starting clean cycle.
●
Ifyoll need more help...call, toll f’ree:
CI’, Answer Center
800.626.2000
consllmer information service
30 —
We’ll Be There
With the purchase ofyour new Hotpoint appliance, receive the assurance that if you ever
iced infi)rmation or assistance, we’ll be there. All you have to do is call—toll-free!
In-Home Repair Service
80~EXARES(80M32-2737)
( )(II (onsIInIc’r sc>rvicc> [)rof~ssion;il” will ~)rovide
exrerl rer~~ir service on your
II()( I)oirrt ;~[)]}li:in(c’, s(tlcd(]led ii( ;~ I i[ne 111:11 (onvenierr( for you. Miirly (;k:
( :i)lls[llllc:l’ Sc:rvi(c’ (’olll~)illl}’-orel’iited” loCi\tiollS” ofl’el” yell st:rvi(-e tod:ly or
I( )111( )rr( )W’, ( )1’ ;Il )’( )111’ (or)venierr(c (7:()() ii. In. (() 7:()() [~. rn. w~~kdiiys, 9:()() ir. nl.
I( ) 2:()() [).111. Sii(~il(lii}s). ollr fi~((ol-y-(litinc{l (ccllrrici;~ns know yolIr :lprlii+nce
it]sidc! iiil(l ()(] (—s() Inos( rct>:iirs (ii]l ht. h:indlt>d irl,jt]st 1 visit.
GEAnswer Center@
80~6262000
kr Customers With SpecialNeeds...
8006262000
iirrli:tn(es, and it
in planning 21
I):irriel-f’ret’ ki[chen for r~ers(j;ls
wit h Iirni (Ccl nlohilily. ‘ro ot>tiiin
1 hesc itcnls, fiec’ of” ;hargcj call
800.( j2(j.2000.
H()(p()int
I)rorll[rr-c” 10 iiSSiSt
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“,.”.””.,
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,,.... C,,. ,!,>
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(;orrsu]nc]-s wi(.h inlriiired heiiring or srt!e{h w’tlo l)it\~’
;tc:c:ess to a TDD or a corlvc>ntion:ll” t.c>letyrc~wri IC>r I~l:iy
call 800-TDIJ-(;EA(:” (800-833-4322)” to req~lt’st
information or service.
Service Contracts
80&626-2224
Pads andAccessories
80&626-2002
dividuals qualified to service their o- appliances r:in
User maintenance instructions contained in this booklet
Ivc’ n(’(>[1(.(1 t):irls ()1- :Ic(’t’ss( )ric,s sc>nl (Iirc?(’1 Iy
cover procedures intended to be performed by any user.
Other servicing generdy should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
10 1 ht?ir
47,()()()
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VISA, M21slt>r(I:lr(i an(i l)is(ovc>r ~;tlds iLrC ilccerted.
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Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
YOUR HOTPOINT RANGE
WARRANTY
I
I
I
I
WHAT IS COVERED
FULL ONE-YEAR WARRAN~
This warranty is extended to
For one year from date of original
purchase, we will provide, free of
charge, patis and sewice labor in
your home to repair or replace any
pati of the range that fails because
of a manufacturing defect.
the original purchaser and any
succeeding owner for products
purchased for ordina~ 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 sewic”e shop
or for the service technician’s travel
costs to your home.
All warranty sewice will be
provided by our Facto~ Sewice
Centers or by our authorized
Customer Care” servicers during
normal working hours.
Should your appliance need
sewice, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).
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(o
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.
. 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
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.
may not apply to you.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
RR7?
. .- .
RB755.
RB756(
RB757(
3-93
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Printed
in
LaFayette,