HYowo to geut ther be stR fromange
Contents
Aluminum Foil
Anti-Tip Device
4, 21, 25, 27, 29
3, 36
Roasting
25, 26
29–32
Use and Care
Guide
Self-Cleaning
Appliance Registration
Automatic Timers & Clock 15, 16
2
Shelves
4, 18, 19, 25,
27–29, 33
Care and Cleaning
Consumer Services
33–35
39
Thermostat Adjustment
Timed Baking
24
22, 23
Important Phone Numbers
Removal of Packaging Tape
39
2
Preparation
Problem Solver
8, 36
37, 38
Features
Model and Serial Numbers
6, 7
2
Safety Instructions
Surface Cooking
3–5
8–14
Oven
18–32
19–21
Canning Tips
Cooktop Comparison
13
8
Baking
Broiling
Lift-Off Oven Door
27, 28
27–29, 34
Cookware Tips
Surface Cleaning
11, 12
14
Oven Control Settings
Oven Interior Light
15–17
18, 29, 35
Surface Control Settings
10
Warranty
Back Cover
Oven Vent
Power Outage
4, 35
17
GE Answer Center®
800.626.2000
Model RB787
164D2966P215
39-4753
10-95 CG
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IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
• Do not leave children alone—children should
IMPORTANT SAFETY NOTICE
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.
• 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.
• 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.
• 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.
• Teach children not to play with the controls
or any other part of the range.
• Never leave the oven door open when you are
When using electrical appliances, basic safety
precautions should be followed, including the
following:
not watching the range.
• Always keep combustible wall coverings, curtains
or drapes a safe distance from your range.
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided Installation Instructions.
• Do not allow anyone to climb, stand or hang
on the door, drawer or cooktop. They could
damage the range and even tip it over, causing
severe personal injury.
• Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this guide. All other servicing should be referred
to a qualified technician.
• Have the installer show you the location of the
circuit breaker or fuse. Mark it for easy reference.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe burns.
• Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
Such cloths can catch fire on a hot surface unit or
heating element.
WARNING—All ranges
can tip and injury could result. To
prevent accidental tipping of the
range, attach it to the wall and floor by
installing the Anti-Tip device supplied.
To check if the device is installed and
engaged properly, remove the storage
drawer and inspect the rear leveling leg.
Make sure it fits securely into the slot.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
• Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
(continued next page)
If you pull the range out from the wall for any reason,
make sure the device is properly engaged when you
push the range back against the wall. If it is not,
there is a possible risk of the range tipping over and
causing injury if you or a child stand, sit or lean on
an open door.
Please refer to the Anti-Tip device information in
this guide. Failure to take this precaution could
result in tipping of the range and injury.
3
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IMPORTANT SAFETY INSTRUCTIONS
(continued)
• For your safety, never use your appliance for
warming or heating the room.
Oven
• Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
• Keep the oven vent duct unobstructed.
• Keep the oven free from grease buildup.
• Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating elements.
• 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.
• Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
• Pulling out the shelf to the stop-lock is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching the
hot surfaces of the door or oven walls.
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
• When using cooking or roasting bags in the
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foam-
type fire extinguisher.
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they can catch on fire.
• Do not use oven for a storage area.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact the surface units, areas nearby
the surface units or any interior area of the oven;
allow sufficient time for cooling first.
• After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the broiler
pan can catch on fire the next time you use the pan.
• Never leave jars or cans of fat drippings on
or near your range.
• Clean only parts listed in this Use and
Care Guide.
• Do not use aluminum foil to line oven bottoms,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk
of electric shock or fire.
Potentially hot surfaces include the cooktop and
areas facing the cooktop, the oven vent opening
and surfaces near the opening, crevices around the
oven door, the edges of the door window and
metal trim parts above the door.
Remember: The inside surface of the oven may
Self-Cleaning Oven
be hot when the door is opened.
• 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.
• 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.
4
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• Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
• Do not stand on the glass cooktop. The weight
may cause the top to break.
• Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
• Be careful when placing spoons or other
stirring utensils on the glass cooktop surface
when it is in use. They may become hot and
could cause burns.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units.
Cooktop and Radiant Surface Units
• Use proper pan size—Select
cookware having flat bottoms large
• Always turn the surface unit controls to off
before removing cookware.
enough to cover the selected surface
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
unit heating element. The use of undersized
cookware will expose a portion of the heating
element to direct contact and may result in ignition
of clothing. Proper relationship of cookware to
surface units will also improve efficiency.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread the
flame.
• Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe spills on a hot surface unit,
be careful to avoid steam burns. Some cleansers can
produce noxious fumes if applied to a hot surface.
When the cooktop is cool, use only Cook Top
Cleaning Creme brand cleaner to clean the cooktop.
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• Use care when touching the cooktop.
The glass surface of the cooktop will retain heat
after the controls have been turned off.
• If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Always heat fat slowly, and watch as it heats.
• Avoid heating an empty pan. Doing so may
damage the cooktop and the pan.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Do not allow water, other liquids or grease to
remain on the cooktop or the control panel.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
• Do not operate the radiant surface units if
the glass is broken. Spillovers or cleaning
solution may penetrate a broken cooktop and
create a risk of electrical shock. Contact a
qualified technician immediately should your
glass cooktop become broken.
• To avoid possible damage to the cooking
surface, do not apply Cook Top Cleaning Creme
to the glass surface when it is hot.
• After cleaning, use a dry cloth or paper towel to
remove all Cook Top Cleaning Creme residue.
• Avoid scratching the glass cooktop surface. The
cooktop can be scratched with items such as
sharp instruments, or rings or other jewelry and
rivets on clothing.
• Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.
• Never use the glass cooktop surface as a
cutting board.
SAVE THESE
INSTRUCTIONS
• Do not place or store items on top of the glass
cooktop surface when it is not in use.
5
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FEATURES OF YOUR RANGE
1
2
1
3
4
5
6
7
1
2
1
OFF
OVEN ON
WM
200
BROIL
AUTOMATIC OVEN
TIMER
ON/OFF
COOK
TIME
AUTO
SELF
CLEAN
250
LATCH
DOOR
MIN.
HOUR
300
350
START
TIME
CLOCK
MIN
HR
550
400
500
450
PREHEATED
MOVE DOOR LATCH TO RIGHT.
TURN OVEN KNOB TO "AUTO SELF CLEAN."
OVEN CLEANING
–
8
9
22
21
20
10
11
12
13
14
15
19
18
17
16
6
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Explained
on page
Feature Index
1 Surface Unit Controls
2 Surface Unit “On” Indicator Light
3 Oven Light Switch
3, 10, 33
10
18
4 AUTOMATIC OVEN Light
5 Clock and Timer
15, 22, 23
15, 16
6 OVEN ON Light
15, 17
15
15, 17
AUTO SELF CLEAN Light
PREHEATED Light
7 Oven Temperature Knob
8 Oven Vent Duct
15, 17, 33
4, 35
9 Cooktop Surface Units
3, 5, 10–14
9, 12
10 Hot Surface Light
Light will glow when the cooktop is hot to the touch.
11 Broil Element
27, 28, 33
12 Oven Shelf Supports
18, 19, 25, 27,
28, 33
Shelf positions are suggested in the
Baking, Roasting and Broiling sections.
13 Oven Shelf with Stop-Locks
4, 18, 19, 25,
27–29, 33
14 Bake Element
33
May be lifted gently for wiping the oven floor.
15 Lift-Off Oven Door with Broil Stop Position
27–29, 34
16 Broiler Pan and Grid
4, 25,
27–29, 34
Do not clean in the self-cleaning oven.
17 Storage Drawer
3, 35
2
18 Model and Serial Numbers
19 Anti-Tip Device
3, 36
20 Oven Interior Light
18, 29, 35
21 Oven Door Latch
19, 22, 25,
27, 29–31
Use for self-cleaning only.
22 Glass Ceramic Cooktop
8, 9, 12, 14
7
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PREPARATION
Flooring Under the Range
Leveling the Range
Your range, like many other household items,
is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. When moving
the range on this type of flooring, it should be
installed on a 1/4-inch-thick sheet of plywood (or
similar material) as follows: When the floor covering
ends at the front of the range, the area that the range
will rest on should be built up with plywood to the
same level or higher than the floor covering. This will
allow the range to be moved for cleaning or servicing.
Leveling screws are located on each corner 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 drawer, pull the drawer out all the way,
tilt up the front and take it out. To replace drawer,
insert the glides at the back of the drawer beyond stop
on the range glides. Lift the drawer if necessary to
insert easily. Let the front of the drawer down, then
push in to close.
One of the rear leveling screws will engage the Anti-
Tip device (allow for some side to side adjustment).
Allow a minimum clearance of 1/8″ between the
range and the leveling screw that is to be installed into
the Anti-Tip device.
HOW DOES THIS COOKTOP COMPARE
WITH YOUR OLD ONE?
Your new cooktop has a radiant glass ceramic cooktop.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
If you are used to cooking with gas burners or electric
surface units, you will notice some differences when
you use the radiant cooktop.
The following chart will help you to understand the
differences between radiant cooktops and any other
type of cooktop you may have used in the past.
Type of Cooktop
Description
How It Works
Radiant
(Glass Ceramic)
Cooktop
Electric coils
under a glass-
ceramic cooktop.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction
High frequency
induction coils
under a glass
surface.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Electric Coil
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Solid Disk
Solid cast iron
disk sealed to the
cooktop surface.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners
Regular or sealed
gas burners use
either LP gas
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.
8
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General Information About Radiant Surface Units
The radiant cooktop features heating units beneath a
smooth glass surface. The surface units are shown by
outlines on the glass.
Use only flat-bottomed cookware. Do not let pots boil
dry. Overheated metal can bond to glass cooktop. An
overheated copper pot may leave a residue that will
permanently stain the glass.
Before you use the cooktop for the first time, clean
it with cleaning cream. This helps protect the top
and makes clean-up easier.
Sliding aluminum cookware across the glass may
leave metal marks. These metal marks will appear as
small scratches. They can be removed with cleaning
cream and a razor scraper.
NOTE: A slight odor is normal when a new cooktop
is used for the first time. It is caused by the heating of
new parts and insulating materials and will disappear
in a short time.
It is safe to place hot cookware from the oven or surface
on the glass surface when the surface is cool.
When a surface unit is turned on, coils beneath the
surface unit radiate heat through the glass to the
cookware. The red glow of the coils will be visible
through the glass. It will take the surface unit a few
moments to heat up. The coil cycles on and off to
maintain your selected control setting. With poor
cookware, you will see frequent cycling of the unit
off and on. Good, flat cookware will minimize
the cycling.
Avoid sliding pans on the glass cooktop. Pan edges
that are even slightly rough or grit on the cooktop can
cause scratches on the glass.
Even after the surface units are turned off, the glass
cooktop retains enough heat to continue cooking. To
avoid overcooking, remove pans from the surface units
when the food is cooked. Avoid placing anything on the
surface unit until it has cooled completely.
The Hot Surface Light will glow when the cooktop is
hot to the touch. It is not unusual for the lights to stay
lit for 30 minutes.
Hot Surface Indicator Light
A “HOT SURFACE” light will glow brightly when
any radiant element is hot to the touch, and will
remain lit after the unit is turned off until the surface
is cool enough to touch.
OFF
OVEN ON
WM
BROIL
200
AUTOMATIC OVEN
COOK
TIME
TIMER
ON/OFF
AUTO
SELF
CLEAN
250
0
MIN.
LATCH
DOOR
HOUR
START
TIME
CLOCK
MIN
350
HR
550
400
5
0
0
4
5
0
PREHEATED
MOVE DOOR LATCH TO RIGHT.
TURN OVEN KNOB TO "AUTO SELF CLEAN."
OVEN CLEANING
–
• It comes on when the unit is hot to the touch.
• It stays on even after the unit is turned off.
• It glows brightly until the unit is safe to touch.
A “HOT SURFACE” light will glow brightly when any
element is turned on.
9
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SURFACE CONTROLS
At both OFF and HI positions, there is a slight niche
Switching to higher heat settings always shows a
quicker heat change than switching to lower settings.
so control “clicks” at those positions; the word HI
marks the highest setting; the lowest setting is the
word LO. In a quiet kitchen you may hear slight
“clicking” sounds during cooking, indicating the heat
settings selected are being maintained.
How to Set the Controls
1. Push the control knob in.
The control must be pushed in to set only from the
OFF position. When the control is in any position
other than OFF, it may be turned without pushing
it in.
2. Turn either clockwise or
counterclockwise to the
desired heat setting.
Be sure you turn the control knob to OFF when you
finish cooking.
The left surface unit indicator light will glow when
either the left front or rear surface units are on.
The right surface unit indicator light will glow when
either the right front or rear surface units are on.
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; brings water to a boil.
OFF
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
LO
HI
MED—Sauté and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
Medium
Low
Medium
High
MED
LO—Steam rice, cereal; maintains serving
temperature of most foods. Slow cooking and
simmering. At LO settings, melt chocolate and butter
on small surface unit.
NOTE:
• At HI, Medium High settings, never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch on fire.
Cooktop temperatures increase with the number
of surface units that are on. With 3 or 4 units
turned on, surface temperatures are high so be
careful when touching the cooktop. The hot surface
indicator light will remain lit after the surface units
are off until the surface is cool enough to touch.
• When a surface unit is turned on, the unit can be
seen glowing red within a few seconds. The red
glow will turn on and off (cycling) to maintain the
selected heat setting. With poor cookware, you will
see frequent cycling of the unit off and on. Good,
flat cookware will minimize the cycling. See the
Surface Cookware Tips section.
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SURFACE COOKWARE TIPS
Types of Cookware
The following information will help you choose
cookware which will give good performance.
Copper Bottom:
Good performance, but copper may leave a residue
which can appear as scratches. The residue can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Glass-ceramic: usable, not recommended
Poor performance. May scratch surface.
Aluminum: heavy weight recommended
Good conductivity. Aluminum residue sometimes
appears as scratches on the cooktop, but can be removed
if cleaned immediately. Because of its low melting
point, thin weight aluminum should not be used.
Stoneware: usable, not recommended
Poor performance. Will scratch the surface.
Cast Iron: usable, not recommended
Poor performance. Will scratch the surface.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of
spillovers burning onto the cooktop.
Pans with rounded, curved, ridged or warped bottoms
are not recommended.
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water
in the pan. Bring the water to a boil and observe the
location of bubbles as the water starts to boil. Good
flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles
localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should fit flush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
Use pans that match the diameter of the surface unit.
Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
• Place only dry pans on the surface
units. Do not place lids on the
• Do not use woks that have
support rings. This type of
wok will not heat on radiant
surface units.
surface units, particularly wet lids.
• We recommend that you use only
• Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.
a flat-bottomed wok. They are
available at your local retail store.
The bottom of the wok should have the same
diameter as the surface unit to insure proper contact.
(continued next page)
11
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SURFACE COOKWARE TIPS
(continued)
SPECIAL CAUTIONS FOR GLASS COOKTOPS
• Never cook directly on the
glass. Always use cookware.
• Do not use the surface as a
cutting board.
SURFACE
COOKING
CUTTING
• Always place the pan in the
center of the surface unit you
are cooking on.
• Do not slide cookware across
the cooktop because it can
scratch the glass—the glass is
scratch resistant, not scratch
proof.
OFF CENTER
DRAGGING
• Don’t store heavy items above
the cooktop. If they drop onto
the cooktop, they can cause
damage.
DROPPING
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
12
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HOME CANNING TIPS
Canning should be done on the cooktop only.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—and
all types of frying—cook at temperatures much higher
than boiling water. Such temperatures could
Pots that extend beyond 1 inch of the surface unit
circle are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
eventually harm the glass cooktop surfaces.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your cooktop or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
CAUTION:
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained
for the required time. When canning foods in a
pressure canner, the pressure must be maintained
for the required time.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough contact with the surface units and take
too long to boil water.
After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required time.
The cooktop surface units have temperature
limiters that prevent the glass cooktop from
getting too hot. If the bottom of your canner is
not flat, the surface unit can overheat, triggering
the temperature limiters to turn the unit off for
a time. This will stop the boil or reduce the
pressure in the canner.
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.
Since you must make sure to process the
canning jars for the prescribed time, with no
interruption in processing time, you do not
can on any of the cooktop surface units if your
canner is not flat enough.
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.
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SURFACE CLEANING
Glass Ceramic Cooktop Cleaning
Cleaning of glass ceramic cooktops is different from
cleaning a standard porcelain finish. To maintain and
protect the surface of your new glass ceramic cooktop
follow these basic steps.
DAILY CLEANING: Use only Cook Top
Cleaning Creme on Glass Ceramic.
Special Care:
Sugary spillovers (such as jellies, fudge, candy
syrups) or melted plastics can cause pitting of the
surface of your cooktop (not covered by the warranty)
unless the spill is removed while still hot. Special
care should be taken when removing hot
substances. Follow these instructions carefully and
remove the soil while the spill is still hot.
For normal, light soil:
1. Rub a few drops (less is better) of Cook Top
Cleaning Creme onto the soiled area using a damp
paper towel. Wipe until all soil and creme are
removed. Frequent cleaning leaves a protective
coating which is essential in preventing scratches
and abrasions.
1. Turn off all the surface units affected by the
spillover. Remove hot pans.
2. Wearing an oven mitt, hold the razor
scraper at a 30° angle to the cooktop
and scrape the hot spill to a cool area
outside the surface unit.
2. Clean the surface with Cook Top Cleaning Creme
after each use.
For heavy, burned on soil:
3. With the spill in a cool area, use a dry paper towel to
remove any excess. Any spillover remaining should
be left until the surface of the cooktop has cooled.
Do not continue to use the soiled surface unit until all
of the spillover has been removed. Follow the steps
under Heavy Soil to continue the cleaning process.
1. Apply a few drops of Cook Top Cleaning Creme
to the (cool) soiled area.
2. Using a damp paper towel, rub creme into the
burned on area. As with any burned on spill,
this may require some effort.
3. Carefully scrape remaining soil with the razor
scraper. Hold the scraper at a 30° angle against
the ceramic surface.
4. If any soil remains, repeat the steps listed above.
For additional protection, after all soil has been
removed, polish the entire surface with the Cook
Top Cleaning Creme.
General Information:
As the Cook Top Cleaning Creme cleans, it
leaves a protective coating on the cooktop surface.
This coating helps to prevent build-up of mineral
deposits (water spots) and will make future cleaning
easier. Dishwashing detergents remove this protective
coating and therefore make the cooktop more
susceptible to staining.
5. Buff with a dry paper towel.
NOTE:
• Using a razor scraper will not damage the surface
if the 30° angle is maintained.
To conveniently order more creme and/or
scrapers for cleaning your radiant range,
please call our toll free number:
National Parts Center
800-626-2002
• Be sure to use a new, sharp razor scraper.
Do not use a dull or nicked blade.
Creme 10 oz.
Scraper
Creme and scraper kit
# WB02X8273
# WX5X1614
# WB64X5027
• Store the razor blade out of reach of children.
PRECAUTIONS
• Most cleaners contain ammonia, chemicals and
abrasives which can damage the surface of your
cooktop. Use only the Cook Top Cleaning Creme
for proper cleaning and protection of your glass
ceramic surface.
• If pots with a thin overlay of aluminum, copper
or enamel are allowed to boil dry, the overlay may
bond with the glass ceramic and leave a black
discoloration. This should be removed immediately
before heating again or the discoloration may be
permanent.
• Use of window cleaner may leave an iridescent film
on the cooktop. Cook Top Cleaning Creme will
remove this discoloration.
• If you slide aluminum or copper cookware across
the surface of your cooktop, they may leave metal
markings which appear as scratches. If this should
happen, use the razor scraper and Cleaning Creme to
remove these markings. Failure to remove these
residues immediately may leave permanent marks.
• Water stains (mineral deposits) are removable
using Cook Top Cleaning Creme or full strength
white vinegar.
Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.
14
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FEATURES OF YOUR OVEN CONTROL
1
2
3
4
5
6
7
OVEN ON
OFF
WM
200
AUTOMATIC OVEN
BROIL
COOK
TIME
TIMER
ON/OFF
AUTO
SELF
CLEAN
MIN.
HOUR
LATCH
DOOR
250
START
TIME
11
CLOCK
HR
MIN
300
350
550
OVEN CLEANING –
MOVE DOOR LATCH TO RIGHT.
TURN OVEN KNOB TO "AUTO SELF CLEAN."
PREHEATED
500
400
450
10
9
8
1. COOK TIME. Press this pad and then press the
HOUR and MIN. pads to set the amount of time
you want your food to cook. Turn the Oven
Temperature knob to the desired temperature. The
oven will shut off after the Cook Time has run out.
The COOK TIME indicator light will flash along
with the OVEN ON indicator light at the end of a
timed cooking operation.
6. OVEN ON Light. Glows any time the oven is
heating. The light will flash at the end of a timed
oven operation, reminding you to turn the Oven
Temperature knob to OFF.
7. OVEN TEMPERATURE Knob. Turn this
knob to the temperature or function you want.
See the Baking, Roasting, Broiling and Self-
Cleaning sections.
2. TIMER ON/OFF. Press this pad to select the
timer feature. The timer does not control oven
operations. The timer can time up to 11 hours and
59 minutes.
8. PREHEATED Indicator Light. Glows when the
oven reaches your selected temperature.
9. AUTO SELF CLEAN Light. Glows when the
oven is in the Self-Clean cycle. After the Self-
Clean Cycle, the light will flash. Unlatch the door
and turn the Oven Temperature knob to OFF.
To set the timer, first press the TIMER ON/OFF pad.
Press the HOUR and MIN. pads to change the time.
To cancel the timer, press the TIMER ON/OFF
pad until the display clears.
10. CLOCK. Press this pad before setting the clock.
To set the clock, first press the CLOCK pad.
Then press the HOUR and MIN. pads to change
the time of day.
3. AUTOMATIC OVEN Light. This lights any
time the oven has been programmed for a timed
oven operation.
11. START TIME. Press this pad and the HOUR and
MIN. pads to delay the starting of your oven up to
11 hours and 59 minutes.
4. TIME DISPLAY. Shows the time of day and the
times set for the timer on automatic oven operations.
5. HOUR and MIN. pads. These pads allow you to
set times up to 11 hours and 59 minutes.
If “F–and a number” flash in the display and
the oven control signals, this indicates function
error code. If function error code appears during
the self-cleaning function, check the oven door
latch—the latch handle may have been moved,
even if only slightly, from the latched position.
Make sure handle is to the right as far as it will go.
Turn the Oven Temperature knob to OFF. Allow
the oven to cool for one hour. If function error
code repeats, disconnect power to the range and
call for service.
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OVEN CONTROL, CLOCK AND TIMER
Automatic Clock
The clock must be set for the automatic oven timing functions to work
properly. The time of day cannot be changed during a Timed Baking or
Self-Cleaning cycle.
To Set the Clock
To Reset the Clock
To Blank Out the Clock
1. Press the CLOCK pad.
1. Press the CLOCK pad, the
display will be blank. Press the
CLOCK pad again, the display
will flash.
If you have several clocks in your
kitchen, you may wish to blank the
time of day display of your range.
If so, press the CLOCK pad.
Although you cannot see it, the
clock maintains the correct time of
day. It will reappear for the
duration of any function that
displays a Start Time or Cook
Time. Press the CLOCK pad again
to bring back the display.
CLOCK
2. Press the HOUR
and MIN. pads
to set the time
of day. The
2. Press the HOUR and MIN. pads
to set the correct time of day.
MIN.
HOUR
3. Press the CLOCK pad again for
clock will start
keeping time
within one
an immediate start.
minute of releasing the pads. You
may press the CLOCK pad again
to immediately start the clock.
Timer
To Set the Timer
To Reset the Timer
The timer is a minute timer and
does not control oven operations.
1. Press the TIMER
If the display is still showing the
time remaining, you may change it
by pressing the HOUR and MIN.
pads until the time you want
appears in the display.
If the remaining time is not in the
display, recall the remaining time
by pressing the TIMER ON/OFF
pad and then pressing the HOUR
and MIN. pads until the new time
you want shows on the display.
TIMER
ON/OFF
ON/OFF pad.
The maximum setting on the timer
is 11 hours and 59 minutes.
2. Press the HOUR and
MIN. pads until the
amount of time you
want shows in the
display. The timer will
start automatically
within a few seconds of
releasing the pad.
When the countdown is finished
the control will beep until the
TIMER ON/OFF pad is pressed.
To Cancel the Timer
To cancel the timer, the remaining time must be in the display. To recall
the time remaining, press the TIMER ON/OFF pad once. To cancel the
timer press the TIMER ON/OFF pad again.
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OVEN CONTROL, CLOCK AND TIMER
Power Outage
When the power is restored the display will flash “PF” for Power Failure
until a pad is pressed or the knob is turned. Reset the clock to the correct
time of day.
If your oven was set for a timed oven operation when the power outage
occurred, the clock and all programmed functions must be reset. To reset
them, first turn the Oven Temperature knob back to OFF, reset the clock,
functions and knob back to the way they were before the power outage.
Oven Temperature Knob
The oven temperature knob maintains the temperature
you set from WARM to 550°F. It also has an OFF,
BROIL and an AUTO SELF CLEAN setting.
OVEN ON
OFF
WM
200
BROIL
The PREHEATED light glows when the oven
reaches your selected temperature.
AUTO
SELF
CLEAN
LATCH
DOOR
250
The OVEN ON light will glow any time the Oven
Temperature knob is not in the OFF position and is
set on a temperature or a function.
300
350
550
PREHEATED
500
400
450
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USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
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 disappear in a short
time. See the Operating the Self-Cleaning Oven section.
to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven 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
To remove the shelves from the
Bump
oven, pull them toward you, tilt
front end upward and pull them out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of the shelf)
facing up and toward the rear of
the oven. Tilt up front and push
the shelf toward the back of the
oven until it goes past the bump
on the shelf support. Then lower
the front of the shelf and push it all
the way back.
removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the bump on
the shelf support. Place the
cookware on the shelf, then slide
the shelf back into the oven.
This will eliminate reaching into
the hot oven.
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 in the Baking,
Roasting and Broiling sections.
D
C
B
A
Automatic Oven Shut Off
Oven Light
As a safety feature, this oven will automatically shut
itself off if it has been left on for more than 12 hours.
Use the switch on the control panel to turn the light on
and off.
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BAKING
Do not lock the oven door with the latch during baking. The latch is
used for self-cleaning only.
Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks
using the time given on recipes as a guide to become familiar with your new
oven’s performance. If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It lists easy Do It Yourself instructions on how
to adjust the thermostat.
NOTE: When the oven is hot, the top and outside surfaces of the range
get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
2. When the temperature inside the oven reaches the set
correct position before you turn the oven on.
temperature, the PREHEATED indicator light will
glow and tone will sound. Place food in the oven.
1. Turn the Oven Temperature knob to the
temperature you desire. The OVEN ON indicator
light will glow when the Oven Temperature knob
is turned on.
3. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
4. Turn the Oven Temperature knob to OFF and
then remove the foods.
Oven Shelves
Arrange the oven
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Shelf Position
A
shelf or shelves in
the desired locations
while the oven is
D
C
B
A
B or C
cool. The correct
shelf position
B or C
depends on the kind
of food and the
B or C
browning desired.
Layer cakes
B or C
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions.
Bundt or pound cakes
Pies or pie shells
Frozen pies
A or B
B or C
A (on cookie sheet)
B or C
Casseroles
Roasting
A or B
(continued next page)
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BAKING
(continued)
Preheating
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature—selecting a higher
temperature does not shorten preheat time.
Baking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
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.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
Pans should not touch each other or the walls of
1
2
the oven. Allow 1- to 1 ⁄ -inch space between pans
as well as from the back of the oven, the door and
the sides. If you need to use two shelves, stagger the
pans so one is not directly above the other.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent overbrowning.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
(continued next page)
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BAKING
(continued)
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and
drier than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf
several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do not open the door to
look at your food. Most recipes provide minimum and maximum baking
times such as “bake 30-40 minutes.” DO NOT open the door to check until
the minimum time. Opening the oven door frequently during cooking allows
heat to escape and makes baking times longer. Your baking results may also
be affected.
21
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TIMED BAKING
(on some models)
How to Time Bake
Do not lock the oven door with the latch
during timed baking. The latch is used for
self-cleaning only.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, first press the CLOCK pad.
The oven control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediate Start (oven turns on now and you set it
to turn off automatically) and Delay Start (setting the
oven to turn on automatically at a later time and turn
off automatically) will be described.
Then press the HOUR and MIN. pads until the
correct time of day is displayed.
CLOCK
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
4. The oven will turn on. When the temperature inside
the oven reaches your preset temperature, the
control will beep and the PREHEATED indicator
light will glow.
correct position before you turn the oven on.
The oven will turn on immediately and cook for
a selected length of time. At the end of baking time,
the oven will turn off automatically.
5. When the oven automatically turns off, the
OVEN ON and COOK TIME indicator lights
will flash and the control will beep continuously
until the Oven Temperature knob is turned to OFF.
1. Press the COOK TIME pad.
COOK
TIME
The COOK TIME and AUTOMATIC
OVEN lights will glow and the OVEN ON
indicator light will flash.
6. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
2. Press the HOUR and MIN.
pads until the desired length
of baking time appears in
NOTE: Foods that spoil easily 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.
MIN.
HOUR
the display.
3. Turn the Oven Temperature knob to the
desired temperature. The OVEN ON indicator
light will glow.
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How to Set Delay Start and Automatic Stop
4. Press the HOUR and MIN. pads until the desired
Start Time appears.
Easy Steps:
5. Turn the Oven Temperature knob to the desired
1. Press the COOK TIME pad.
temperature. The OVEN ON indicator light will glow.
2. Press the HOUR and MIN. pads to set the
6. The oven will turn on automatically at the time
you set and cook for the length of time you set.
When the oven automatically turns off, the COOK
TIME and OVEN ON indicator lights will flash
and the control will beep continuously until the
Oven Temperature knob is turned to OFF.
desired length of baking time.
3. Press the START TIME pad.
4. Press the HOUR and MIN. pads until the
desired Start Time appears in the display.
5. Turn the Oven Temperature knob to the
desired temperature.
7. Remove the food from the oven. Remember,
even though the oven shuts off automatically,
foods continue cooking after controls are off.
To avoid possible burns, place the shelves in the
correct position before you program the oven.
NOTE:
You can set the oven control to delay-start the
oven, cook for a specific length of time and then
turn off automatically.
• The low temperature zone of this range (between
WARM and 200°F.) is available to keep hot cooked
foods warm. Food kept in the oven longer than
2 hours at these low temperatures may spoil.
1. Press the COOK TIME pad.
COOK
TIME
The COOK TIME and AUTOMATIC
• Foods that spoil easily 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.
OVEN lights will glow and the OVEN ON
indicator light will flash.
2. Press the HOUR and MIN. pads
until the desired length of baking
time appears in the display.
MIN.
HOUR
3. Press the START TIME pad.
START
TIME
The START TIME indicator will glow.
Questions and Answers
Q. Can I use the minute timer during oven
cooking?
Q. Can I change the time of day on the clock while
I’m Time Baking in the oven?
A. The minute timer can be used during any
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 changing the time.
cooking function.
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ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
To Adjust the Thermostat:
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
1. Put the Oven Temperature knob in the
OFF position.
2. Press and hold the HOUR INCREASE
and the HOUR DECREASE pads at the
same time for 5 seconds until the display
changes.
HOUR
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
3. Immediately, before display changes
back, press the HOUR INCREASE or
DECREASE pads to increase or decrease
the temperature in 5 degree increments.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
The oven temperature can be increased up to 35°F.
hotter or decreased 35°F. cooler.
If the oven adjustment is set cooler than the factory
setting a minus sign “–” and the offset temperature
will appear in the display.
4. Wait several seconds for the control to automatically
set and return to its previous setting.
NOTE: This adjustment will not affect the broiling or
self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
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ROASTING
Do not lock the oven door with the latch during
Most meats continue to cook after being removed
from the oven. The internal temperature will rise 5° to
10°F. during the recommended standing time of 10 to
20 minutes. This allows roasts to firm up and makes
them easier to carve. To compensate for this rise in
temperature, you may want to remove the roast sooner
(at 5° to 10°F. less than the temperature in the
Roasting Guide).
roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
How to Set Your Range for Roasting
1. Place the shelf in A or B position.
3. Turn the Oven Temperature knob to the
No preheating is necessary.
desired setting.
2. Check the weight
of the meat. Place it,
fat side up, or for
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
poultry, breast-side-
up, on the roasting
grid in a shallow
pan. The melting fat
will baste the meat.
B
A
Select a pan as close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press the
foil tightly around the inside of the pan.
(continued next page)
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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
Q. Why is my roast crumbling when I try to
carve it?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
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.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature °F.
Type
Temperature Doneness
Meat
3 to 5 lbs.
24–33
35–39
40–45
21–25
25–30
30–35
35–45
35–45
6 to 8 lbs.
Tender cuts; rib, high quality
sirloin tip, rump or top round*
325°
325°
Rare:
18–22
22–29
30–35
20–23
24–28
28–33
30–40
30–40
140°–150°†
150°–160°
170°–185°
140°–150°†
150°–160°
170°–185°
170°–180°
170°–180°
115°–120°
Medium:
Well Done:
Rare:
Lamb leg or bone-in shoulder*
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
17–20 minutes per pound (any weight)
Poultry
Chicken or Duck
Chicken pieces
3 to 5 lbs.
35–40
Over 5 lbs.
325°
350°
Well Done:
Well Done:
30–35
185°–190°
185°–190°
In thigh:
35–40
10 to 15 lbs.
18–25
Over 15 lbs.
15–20
Turkey
325°
Well Done:
185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
26
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BROILING
Do not lock the oven door with the latch while
Turn the food using tongs only once during broiling.
Time the foods for the first side according to the
Broiling Guide. Turn the food, then use the times
given for the second side as a guide to the preferred
doneness.
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
How to Set Your Range for Broiling
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
4. Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
5. Turn the Oven Temperature knob to BROIL.
Preheating the elements is not necessary. (See the
Comments in the Broiling Guide.)
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
6. When broiling is finished, turn the Oven
Temperature knob to OFF. Serve the food
immediately, and leave the pan outside the
oven to cool during the meal for easiest cleaning.
3. Position a shelf on the recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on C position, but if your range is connected
to 208 volts, you may wish to use a higher position.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining into the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
Q. Why are my meats not turning out as brown as
they should?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
A. In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with food
in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may need
to move the food to a higher shelf position.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows juices to escape. Turn
the meat with tongs instead of a fork.
(continued next page)
27
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BROILING GUIDE
• Always use the broiler pan and grid that comes with
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat
will soil the oven.
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• The oven door should be open to the broil
stop position.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing the meat and losing juices.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
1
2
cooking times given in this guide 1 ⁄ times per side.
• 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.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
Quantity and/or
Thickness
1/2 lb. (about 8
thin slices)
Shelf
First Side
Second Side
Food
Bacon
Position Time, Minutes Time, Minutes Comments
1
1
2
2
C
4 ⁄
4 ⁄
Arrange in single layer.
Ground Beef
Well Done
1 lb. (4 patties)
1/2 to 3/4 inch thick
Space evenly.
Up to 8 patties take about same time.
C
10
7
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1 inch thick
C
C
C
C
C
C
6
8
5
6
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
1
2
(1 to 1 ⁄ lbs.)
12
11
1
2
1 ⁄ inch thick
10
15
25
7–8
14–16
20–25
Slash fat.
1
2
(2 to 2 ⁄ lbs.)
Chicken
1 whole
A
35
10–15
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
1
2
(2 to 2 ⁄ lbs.),
split lengthwise
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
1
2
2 to 4 slices
1 pkg. (2)
2 (split)
C or D
1 ⁄ –2
1/2
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
C or D
B
3–4
Do not
turn over.
Lobster Tails
2–4
13–16
5
(6 to 8 oz. each)
Fish
1-lb. fillets 1/4 to
1/2 inch thick
C
5
Ham Slices
(precooked)
1 inch thick
B
8
8
Increase time 5 to 10 minutes per side
1
2
for 1 ⁄ inch thick or home cured ham.
Pork Chops
Well Done
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
C
B
10
13
10
13
Slash fat.
Lamb Chops
Medium
2 (1 inch thick),
C
C
C
B
10
12
14
17
9
Slash fat.
Well Done
about 10 to 12 oz.
10
1
2
Medium
Well Done
2 (1 ⁄ inch thick),
12
12–14
about 1 lb.
Wieners and
similar precooked
sausages, bratwurst
1-lb. pkg. (10)
C
6
1–2
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
28
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OPERATING THE SELF-CLEANING OVEN
Normal Cleaning Time is 4 hours 20 minutes
Before a Clean Cycle
We recommend venting with an open window or
using a ventilation fan or hood during the first self-
clean cycle.
3. Clean spatters or soil on the oven front frame and
the oven door outside the gasket with a dampened
cloth. The oven front frame and the oven door
outside the gasket do not get cleaned by the self-
clean cycle. On these areas, use detergent and hot
water or a soap-filled steel wool pad. Rinse well
with a vinegar and water solution. This will help
prevent a brown residue from forming when the
oven is heated. Buff these areas with a dry cloth.
Do not clean the gasket.
1. Remove the broiler pan, broiler grid, all cookware
and any aluminum foil from the oven—they can’t
withstand the high cleaning temperatures.
NOTE: The oven shelves may be cleaned in
the self-cleaning 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 shelves slide more easily.
Do not use abrasives or oven cleaners. Clean the
top, sides and outside front of the oven door with
soap and water.
2. Wipe up heavy soil on the oven bottom. If you
use soap, rinse thoroughly before self-cleaning
to prevent staining.
Make sure the oven light bulb cover is in place.
Do not rub or clean the door gasket—the
fiberglass material of the gasket has an extremely
low resistance to abrasion. An intact and well-
fitting oven door gasket is essential for energy-
efficient 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.
Oven light
Oven
front
frame
Do not let water run down through openings in
the top of the door. To help prevent water from
getting in these slots when cleaning, open the door
as far as it will go.
Area inside
gasket
4. Close the oven door and make sure the oven light
is off. If the oven light is not turned off, the life
of the bulb will be shortened or it may burn out
immediately.
Area outside
gasket
Openings
in door
Oven door
gasket
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
A combination of any of these products plus the
high clean-cycle temperature may damage the
porcelain finish of the oven.
Important:
The oven door must be closed and all controls must
be set correctly for the cycle to work properly.
(continued next page)
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OPERATING THE SELF-CLEANING OVEN
(continued)
How to Set the Oven for Cleaning
NOTE: If you turn the Oven Temperature knob
before you slide the latch, the AUTO SELF CLEAN
light will flash. Slide the latch to the right.
Easy Steps:
1. Latch the door.
Clean cycle time is normally 4 hours and 20 minutes.
You can change the clean time to any time between
3 hours and 5 hours and 59 minutes, depending on
how soiled your oven is.
2. Turn the Oven Temperature knob to
AUTO SELF CLEAN.
If the oven is too hot and you start to set a clean cycle,
you will not be able to slide the latch.
You have 1 minute to change your clean time.
Use the HOUR and MIN. pads to change the total
clean time.
Allow additional time for cooling before you try to set
the cycle.
1. Follow directions in the Before a Clean
Both the OVEN ON and AUTO SELF CLEAN lights
will flash when the Clean Time is finished. Slide the
latch handle to the left as far as it will go, turn the
Oven Temperature knob to OFF and open the door.
Cycle section.
2. After closing the door,
slide the latch handle
to the right as far as
it will go.
Never force the latch handle. Wait until the AUTO
SELF CLEAN light flashes and the latch slides easily.
Forcing the latch handle may damage the door lock.
Never force the latch
handle. Forcing the
handle will damage
the door lock mechanism.
3. Turn the Oven Temperature knob to AUTO
SELF CLEAN. The AUTO SELF CLEAN
light will glow.
To Stop A Clean Cycle
1. Turn the Oven Temperature knob to OFF.
2. Wait until the oven has cooled (approximately 1 hour) below the locking
temperature to unlatch the door. You will not be able to open the door
right away unless the oven has cooled below the locking temperature.
After a Clean Cycle
You may notice some white ash in the oven. Just
NOTE:
wipe it up with a damp cloth after the oven cools.
• You cannot program the oven for Timed Baking
before the door automatically unlocks.
If white spots remain, remove them with a soap-
filled 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.
• While the oven is self-cleaning, you can press the
CLOCK pad to display the time of day. To return to
the clean count down, press the COOK TIME pad.
• If the shelves become hard to slide, wipe the shelf
supports with cooking oil.
If the oven is not clean after one Clean Cycle,
repeat the cycle.
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How to Set Delay Start of Cleaning
3. Turn the Oven Temperature knob to the AUTO
Easy Steps:
SELF CLEAN position.
1. Latch the door.
4. Press the START TIME pad.
START
TIME
2. Turn the Oven Temperature Control knob to
AUTO SELF CLEAN.
3. Press the START TIME pad.
5. Press the HOUR pad until 9:00 appears in
the display. The oven control is now set to
start cleaning in 2 hours, at 9:00.
4. Press the HOUR and MIN. pads to set the time
of day you want cleaning to start. The Self-
Clean Cycle will automatically begin at the
time you selected.
HOUR
The Self-Clean Cycle will be set to
automatically begin at 9:00 and finish
at 1:20.
Delay Start is setting the oven control to start the
clean cycle automatically at a later time than the
present time of day.
6. Both the OVEN ON light and the AUTO SELF
CLEAN light will flash when the Clean Time is
finished. Slide the latch handle to the left as far as
it will go, turn the Oven Temperature knob to OFF
and open the door.
For example: Let’s say it is 7:00 and you want the
oven to begin self-cleaning at 9:00 after you’re
finished in the kitchen. The oven is just soiled a
normal amount so the normal Clean Time of 4 hours
and 20 minutes is preferred.
Never force the latch handle. Wait until the AUTO
SELF CLEAN light flashes and the latch slides easily.
Forcing the latch handle may damage the door lock.
1. Follow the directions in the Before a Clean
(continued next page)
Cycle section.
2. After closing the door,
slide the latch handle
to the right as far as
it will go.
Never force the latch
handle. Forcing the
handle will damage
the door lock mechanism.
31
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OPERATING THE SELF-CLEANING OVEN
(continued)
Questions and Answers
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
Q. Why do I have ash left in my oven after
cleaning?
A. No cleaners or 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 automatically cleaned.
A. Some types of soil will leave a deposit which is
ash. It can be removed with a damp sponge
or cloth.
Q. My oven shelves do not slide easily. What is
the matter?
A. After many cleanings, oven shelves will lose their
luster and become hard to slide. To make shelves
slide more easily, wipe the shelf supports with
cooking oil.
Q. What should I do if excessive smoking occurs
during cleaning?
A. This is caused by excessive soil. Turn the Oven
Temperature knob to OFF. Open windows to rid
room of smoke. Wait until the AUTO SELF
CLEAN light goes off. Wipe up the excess soil and
reset the clean cycle.
Q. My oven shelves have become gray after the
self-clean cycle. Is this normal?
A. Yes. After the self-clean cycle, the shelves will
lose some luster and discolor to a deep gray color.
Q. Is the “crackling” or “popping” sound I hear
during cleaning normal?
Q. Can I cook food on the cooktop while the oven
is self-cleaning?
A. Yes. This is the sound of the metal heating and
cooling during both the cooking and cleaning
functions.
A. Yes. While the oven is self-cleaning, you can use
the cooktop just as you normally do.
Q. The AUTO SELF CLEAN light flashes when
I set the clean cycle. What’s wrong?
Q. Should there be any odor during the cleaning?
A. Yes, there will be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause a strong odor when cleaning.
A. The AUTO SELF CLEAN light will flash until
the latch is moved to the right.
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. These lines do not
affect how your oven performs.
32
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CARE AND CLEANING
BE SURE ELECTRICAL POWER IS OFF
AND ALL SURFACES ARE COOL BEFORE
CLEANING ANY PART OF THE RANGE.
Proper care and cleaning are important so your radiant
cooktop will give you efficient and satisfactory
service. If soil, mineral deposits from evaporated
water spills or metal rub-off from aluminum
Follow these directions carefully in caring for your
cooktop to assure safe and proper maintenance.
Be sure that the surface unit control knobs are
turned off and that the entire cooktop is cool
before cleaning. Do not use a cooktop cleaner on a
hot cooktop. The fumes can be hazardous to your
health and can chemically attack the glass surface.
cookware is not removed, it will burn on the glass
cooktop surface and cause permanent discoloration.
Control Panel and Knobs
Molded Rib
Spring clip
It’s a good idea to wipe the control panel after each
use. 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 water 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 placement.
Clear Groove
in Stem
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 of the knob
and find the molded rib.
Wash the knobs in soap and water or a vinegar and
hot water solution but do not soak.
Replace the knob by fitting the molded rib inside the
knob into the clear groove on the stem.
Oven Shelves
Clean the shelves with a mild abrasive cleanser or
steel wool. After cleaning, rinse the shelves with
clean water and dry with a clean cloth.
NOTE: The oven shelves may also be cleaned in
the self-cleaning oven. However, the shelves will
darken, lose their luster and become hard to slide.
Wipe the shelf supports with cooking oil after self-
cleaning to make the shelves slide more easily.
Oven Heating Elements
Do not clean the bake element or the broil element.
Broil Element
Bake Element
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
(continued next page)
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CARE AND CLEANING
(continued)
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a soap-
filled or plastic scouring pad.
Both the broiler pan and grid can also be cleaned in
the dishwasher.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper towels
or a dishcloth. Soaking the pan will remove burned
on foods.
Do not clean the broiler pan or grid in the self-
cleaning oven.
Do not store a soiled broiler pan and grid anywhere
in the range.
Both the broiler pan and grid may be cleaned with a
commercial oven cleaner.
Lift-Off Oven Door
The oven door is removable,
but it is heavy. You may need
help removing and replacing
the door. Do not lift the door by
the handle. This can cause the
glass to break or can cause
damage to the door.
To remove the door, open it a
few inches to the special stop
position that will hold the door
open. Grasp firmly on each side
and lift the door straight up and
off the hinges.
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
stains when the oven is heated.
• The area outside the gasket can be cleaned with a
soap filled scouring pad.
• Do not rub or clean the door gasket—the fiberglass
material of the gasket has an extremely low
resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
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.
NOTE:
• Be careful not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
• While working in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the porcelain enamel
on the frame.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out.
NOTE: The gasket is designed with a gap at the
bottom to allow for proper air circulation.
Inside Gasket
Gasket
Outside Gasket
Outside of the door:
• Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well.
• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
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Removable Storage Drawer
The storage drawer is a good place to store cookware
and bakeware. Do not store plastics and flammable
material in the drawer.
To remove:
• Pull the drawer straight out
and lift over the guide stops.
Do not overload the storage drawer. If the drawer is
too heavy, it may slip off the track when opened. To
open the drawer, grasp the center of the handle and
pull straight out.
To replace:
• Lift over the guide stops and
slide the drawer into place.
To clean the inside and outside:
The storage drawer may be removed for cleaning under
the range.
• Wash with soap and water. Rinse well. Do not use
cleansing powders or harsh abrasives which may
scratch the surface.
Oven Interior Light
NOTE: The glass cover should be removed only
when cold. Wearing latex gloves may offer a
better grip.
To remove:
Socket
1
2
3 ⁄ ″ Max. Length
Unscrew the cover
and remove the bulb.
Bulb
Glass Cover
The light bulb is located on the back wall of the oven.
Before replacing the bulb, disconnect electrical power
to the range at the main fuse or circuit breaker panel
or unplug the range from the electrical outlet. Let the
bulb cool completely before removing it. For your
safety, do not touch a hot bulb with a damp cloth. If
you do, the bulb will break.
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.
• Install and tighten the cover.
• Reconnect electrical power to the range.
Painted Surfaces
Painted surfaces include the outside oven door, sides, control panel and
drawer front. Clean these with soap and water or a vinegar and water
solution. Do not use commercial oven cleaners, cleansing powders, steel
wool or harsh abrasives on any painted surface.
Oven Vent Duct
The oven vent is located at the rear of the cooktop. Never cover the opening
with aluminum foil or any other material. This would prevent the oven vent
from working properly.
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ANTI-TIP DEVICE
WARNING
• All ranges can tip.
• Injury could result.
•
Install the Anti-tip device
packed with the range.
• See the Installation
Instructions.
STABILITY DEVICE INSTALLATION INSTRUCTIONS FOR BRACKET KIT NO. 342473
Tools needed:
3. Determine whether you will anchor the bracket to
the floor or wall. Fasten the bracket securely with
the screws provided. The screws are self-drilling in
wood, plywood, particle and chip board, and most
metal framing. If attaching to masonry you can buy
suitable screws and anchors at hardware stores. Use
a masonry drill to drill the required holes.
• Phillips head screwdriver
3
8
• 1 ⁄ ″ open end or adjustable wrench
The bracket 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 cannot be determined, use
shorter screws that will not penetrate through
flooring.
4. Using the wrench, back out the four leg levelers at
least two turns. See the Installation Instructions for
more leveling information before positioning range.
The bracket is packed inside the oven. Remove and
follow the instructions below.
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 floor
in the new location.
1. Decide whether the bracket will be installed on the
right or left 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.
If 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.
Bracket
Wall Plate
Outside edge of
bracket to be flush
with left or right side
of range
Screw must enter wood
or metal
Adjacent
cabinet
or final
location
of range
side panel
Attachment to wall
Wall behind range
Make sure
leg leveler
Fig. 1
engages slot
36
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QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
POSSIBLE CAUSE
“F–AND A NUMBER”
FLASH IN THE DISPLAY
• If the time display flashes “F–and a number”, you have function error code.
If a function error code appears during the self-cleaning cycle, check the oven
door latch. The latch may have been moved, even if only slightly, from the
latched position. Make sure the latch is moved to the right as far as it will go.
Turn the Oven Temperature knob to OFF. Allow the oven to cool for one hour.
Put the oven back into operation.
• Disconnect all power to the range for 5 minutes and then reconnect power.
If the failure code repeats, then call for service.
SURFACE UNITS WILL NOT • You must use pans which are absolutely flat. If light can be seen between
MAINTAIN A ROLLING
BOIL OR FRYING RATE IS
NOT FAST ENOUGH
the pan bottom and a straight edge, the elements will not transfer heat properly.
• Pan bottoms should closely match the diameter of the surface unit selected.
COOKTOP FEELS HOT
• The glass cooktop surfaces may seem hotter than you are used to.
This is normal. Make sure flat-bottomed pans are used.
FOODS COOK SLOWLY
• Improper cookware being used. Pan bottoms should be flat, fairly heavy-weight
and the same diameter as the surface unit selected.
SURFACE UNITS DO NOT
WORK PROPERLY
• Difficulty may be in the main distribution panel of your house, caused by a blown
oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the main circuit
breaker, depending on the nature of the power supply. If a circuit breaker is involved,
reset it. If the control box uses fuses, the oven fuse (a cartridge-type) should be
changed, BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL
CIRCUITS. If after performing one of these procedures, the fuse blows or
circuit breaker trips again, call for service.
NOTE: Apartment tenants or condominium owners should ask their building
management to perform this check before calling for service.
• Cooktop surface unit controls are not properly set, or the wrong control knob
is set for the surface unit you are using.
TINY SCRATCHES
• Incorrect cleaning methods have been used, cookware with rough bottoms has
been used, or coarse particles (salt or sand) were between the cookware and the
surface of cooktop. Use recommended cleaning procedures, be sure cookware
bottoms and cookware are clean before use and use cookware with smooth
bottoms. Tiny scratches are not removable but will become less visible in time
as a result of cleaning.
(may appear as cracks) OR
ABRASIONS ON RADIANT
COOKTOP GLASS SURFACE
METAL MARKINGS
(may appear as scratches)
• Do not slide aluminum cookware across the surface. Use recommended
cleaning procedure to remove marks.
• Incorrect cleaning materials have been used, encrusted boilovers or grease spatters
remain on the surface. Use a razor scraper and recommended cleaning procedure.
DARK STREAKS OR SPECKS • Use a razor scraper and recommended cleaning procedure.
AREAS OF DISCOLORATION • Marks from aluminum and copper pans as well as mineral deposits from water
ON COOKTOP
or food can be removed with Cook Top Cleaning Creme.
HOT SUGAR MIXTURES/
PLASTIC MELTED TO
THE SURFACE
• See the Glass Ceramic Cooktop Cleaning section.
FREQUENT CYCLING OFF
AND ON OF SURFACE UNITS
• Incorrect cookware used. Use only flat cookware to minimize cycling.
THE DISPLAY GOES BLANK • Disconnect power to the range at the fuse box or circuit breaker for at least
OR INDICATOR LIGHTS
COME ON WHEN THE
RANGE IS NOT IN USE
10 seconds. Turn power on and power up your range. If the indicator lights are
still on, call for service.
OVEN LIGHT
DOES NOT WORK
• Light bulb is loose or defective. Tighten or replace.
• Switch operating oven light is broken. Call for service.
(continued next page)
37
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THE PROBLEM SOLVER
(continued)
PROBLEM
POSSIBLE CAUSE
OVEN WILL
NOT WORK
• Plug on range is not completely inserted in the electrical outlet.
• The circuit breaker in your house has been tripped, or a fuse has been blown.
• Oven controls not properly set.
• Door left in locked position after cleaning.
FOOD DOES NOT
BROIL PROPERLY
• The Oven Temperature knob not set at BROIL.
• Door not left open to the broil stop position as recommended.
• Improper shelf position being used. See the Broiling Guide.
• Food is being cooked on hot pan.
• Cookware is not suited for broiling.
• Low voltage. See the Broiling section.
• Aluminum foil used on the broil pan grid has not been fitted properly
and slit as recommended.
FOOD DOES NOT
ROAST OR BAKE
PROPERLY
• The Oven Temperature knob not set correctly.
• Shelf position is incorrect. See the Roasting or Baking sections.
• Oven shelf not level.
• Incorrect cookware or cookware of improper size is being used.
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
CLOCK AND TIMER
DO NOT WORK
• Make sure the electrical plug is plugged into a live, properly grounded
power outlet.
• Check for power outage.
• Review the Oven Control, Clock and Timer section of this guide.
OVEN WILL NOT
SELF-CLEAN
• Oven temperature is too high to set self-clean operation. Allow the range to cool
to room temperature and reset the controls.
• Oven Temperature knob not set to AUTO SELF CLEAN.
• Door latch handle not moved all the way to the right.
OVEN DOOR
ACCIDENTALLY LOCKED
DURING COOKING
• Turn the Oven Temperature knob to OFF. Allow the oven to cool.
Never force the door latch handle.
OVEN DOOR WILL
NOT UNLOCK
• Oven must cool below locking temperature.
OVEN NOT CLEAN
AFTER CLEAN CYCLE
• Oven controls not set properly.
• Heavily soiled ovens may need to self-clean again or for a longer period.
• Heavy spillovers should be cleaned before starting clean cycle.
AUTO SELF CLEAN
LIGHT FLASHES
• The Oven Temperature knob is set at AUTO SELF CLEAN before the
door latch handle is moved to the right.
OVEN TEMPERATURE
TOO HOT OR TOO COLD
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
“BURNING” OR “OILY”
ODOR EMITTING FROM
OVEN WHEN TURNED ON
• This is normal in a new oven and will disappear in time. To speed the process,
set a self-clean cycle for a minimum of 3 hours. See the Operating the
Self-Cleaning Oven section.
STRONG ODOR
• An odor from the insulation around the inside of the oven is normal for the
first few times the oven is used. This is temporary.
If you need more help
GE Answer Center®
800.626.2000
…call, toll free:
consumer information service
38
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We’ll Be There
With the purchase of your new Hotpoint appliance, receive the assurance that if you ever
need information or assistance, we’ll be there. All you have to do is call—toll-free!
GE Answer Center®
800.626.2000
Whatever your question about any Hotpoint major appliance, GE Answer
Center® information service is available to help. Your call—and your
question—will be answered promptly and courteously. And you can call any
time. GE Answer Center® service is open 24 hours a day, 7 days a week.
In-Home Repair Service
800-GE-CARES (800-432-2737)
Our consumer service professional will provide expert repair service on your
Hotpoint appliance, scheduled at a time that’s convenient for you. Many GE
Consumer Service company-operated locations offer you service today or
tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to
2:00 p.m. Saturdays). Our factory-trained technicians know your appliance
inside and out—so most repairs can be handled in just one visit.
For Customers With Special Needs…
2’ 6"
TBXTOLITE
ON WALL
SINGLE CONTROL
FAUCET
800.626.2000
6’ 10"
8"
5"
6"
5"
7"
1’ 0"
Upon request, we will provide
Braille controls for a variety of
Hotpoint appliances, and a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility. To obtain
these items, free of charge, call
800.626.2000.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
1/8
3’ "
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"
SECTION A-A
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
SCALE 1’ 1"
=
Service Contracts
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your Hotpoint product warranty expires. Purchase a GE contract while
your warranty is still in effect and you’ll receive a substantial discount. With
a multiple-year contract, you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances can
have parts or accessories sent directly to their home.
Our parts system provides access to over 47,000
Genuine Renewal Parts…and all are fully warranted.
VISA, MasterCard and Discover cards are accepted.
User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
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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 ELECTRIC RANGE
WARRANTY
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the range that fails because
of a manufacturing defect.
WHAT IS COVERED
*******************************
This warranty is extended to the
original purchaser and any
succeeding owner for products
purchased for ordinary home use in
the 48 mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it is
LIMITED because you must pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer Care® servicers during
normal working hours.
Should your appliance need
service, during warranty period or
beyond, call 800-GE-CARES
(800-432-2737).
• Service trips to your home to
• Replacement of house fuses or
resetting of circuit breakers.
• Damage to the Cooktop caused
by use of cleaners other than the
cooktop creme provided with the
product.
• Damage to the cooktop caused
by hardened spills of sugary
materials or melted plastic that
are not cleaned according to the
directions in the Use and Care
Guide.
• Damage to the product due to
misuse or abuse.
• 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.
WHAT IS NOT COVERED
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
®
GE Answer Center
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical, gas,
exhausting and other connecting
facilities as described in the
Installation Instructions provided
with the product.
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Recycled Paper
RB787
Printed in LaFayette, GA
Part No. 164D2966P215
Pub No. 39-4753
10-95 CG
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