Aluminum Foil 6, 18, 22, 23Anti-Tip Device 3, 7, 32

Appliance Registration 2Automatic Timers/Clock 14

Care and Cleaning 28–31Consumer Services 35

Important Phone Numbers 35Features 8, 9

Installation Instructions 7Leveling 7

Model and Serial Numbers 2Oven 15–24

Baking 16–20Broiling/Broiling Guide 23, 24

Door Removal 31Light; Bulb Replacement 16, 30

Oven Control Settings 15Preheating 17

Roasting/Roasting Guide 21, 22Self-Clean Instructions 25–27

Shelves 5, 16, 17, 21, 25, 30Problem Solver 33, 34

Thermostat Adjustment–Do It Yourself 20

Packaging Tape 2Safety Instructions 3–6

Surface Cooking 11–12Home Canning Tips 13

Cookware Tips 12Surface Control Settings 11

Warranty Back Cover

GE Answer Center800.626.2000

Contents

Use and CareGuide

Model RB754164D2966P196

39-47479-95 CG

How to get the best from

Your Range

2

HELP US HELP YOU…

Before using your range, read this guide carefully.It is intended to help you operate and maintain yournew range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, call:

GE Answer Center®

800.626.200024 hours a day, 7 days a week

How to Remove Packaging Tape To assure no damage is done to the finish of theproduct, the safest way to remove adhesive left frompackaging tape on new appliances is an application ofa household liquid dishwashing detergent, mineral oilor cooking oil. Apply with a soft cloth and allow tosoak. Wipe dry and then apply an appliance polish tothoroughly clean and protect the surface.

NOTE: The plastic tape must be removed from the chrome trim on range parts. It cannot be removedif it is baked on.

Write down the model and serial numbers.You’ll find them on a label behind the range door orbehind the storage drawer.

These numbers are also on the Consumer ProductOwnership Registration Card that came with yourrange. Before sending in this card, please write thesenumbers here:

Model Number

Serial Number

Use these numbers in any correspondence or servicecalls concerning your range.

If you received a damaged range…Immediately contact the dealer (or builder) that soldyou the range.

Save time and money.Before you request service…Check the Problem Solver in the back of this guide. Itlists causes of minor operating problems that you cancorrect yourself.

IF YOU NEED SERVICE...To obtain service, see the Consumer Services page inthe back of this guide.

We’re proud of our service and want you to bepleased. If for some reason you are not happy with theservice you receive, here are three steps to follow forfurther help.

FIRST, contact the people who serviced yourappliance. Explain why you are not pleased. In mostcases, this will solve the problem.

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

Manager, Consumer RelationsHotpointAppliance ParkLouisville, KY 40225

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

Major Appliance Consumer Action Program20 North Wacker DriveChicago, IL 60606

3

Important Safety Instructions

IMPORTANT SAFETY INSTRUCTIONSRead all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and ToxicEnforcement Act requires the Governor ofCalifornia to publish a list of substances known tothe state to cause birth defects or otherreproductive harm, and requires businesses towarn customers of potential exposure to suchsubstances.

• The fiberglass insulation in self-clean ovensgives off a very small amount of carbonmonoxide during the cleaning cycle.Exposure can be minimized by venting with anopen window or using a ventilation fan or hood.

When using electrical appliances, basic safetyprecautions should be followed, including thefollowing:

• Have the installer show you the location of the circuit breaker or fuse. Mark it for easy reference.

• Use this appliance only for its intended useas described in this guide.

• Be sure your appliance is properly installed andgrounded by a qualified technician in accordancewith the provided installation instructions.

• Do not attempt to repair or replace any part of your range unless it is specificallyrecommended in this guide. All other servicingshould be referred to a qualified technician.

• Before performing any service, DISCONNECTTHE RANGE POWER SUPPLY AT THEHOUSEHOLD DISTRIBUTION PANELBY REMOVING THE FUSE OR SWITCHINGOFF THE CIRCUIT BREAKER.

WARNING—All rangescan tip and injury could result.To prevent accidental tipping ofthe range from abnormal usage,including excess loading of theoven door, attach it to the wall orfloor by installing the Anti-Tipdevice supplied. To insure thedevice is properly installed andengaged, remove the drawer paneland inspect the rear leveling leg.Make sure it fits securely into the slot.If you pull the range out from the wall for anyreason, make sure the device engages before youpush the range back. Please refer to the Anti-Tipdevice information in the back of this guide. Failureto take this precaution could result in tipping of therange and injury.

• Do not leave children alone—children should not be left alone or unattended in an area where anappliance is in use. They should never be allowedto sit or stand on any part of the appliance.

• Teach children not to play with the controls orany other part of the range.

• Do not allow anyone to climb, stand or hang onthe door, drawer or range top. They coulddamage the range and even tip it over, causingsevere personal injury.

4

IMPORTANT SAFETY INSTRUCTIONS(continued)

• CAUTION: ITEMS OF INTEREST TOCHILDREN SHOULD NOT BE STORED INCABINETS ABOVE A RANGE OR ON THEBACKSPLASH OF A RANGE—CHILDRENCLIMBING ON THE RANGE TO REACHITEMS COULD BE SERIOUSLY INJURED.

• Use only dry pot holders—moist ordamp pot holders on hot surfaces mayresult in burns from steam. Do not let

pot holders touch hot heating elements. Do notuse a towel or other bulky cloth. Such cloths cancatch fire on a hot heating element.

• Always keep dish towels, dish cloths, potholders and other linens a safe distance fromyour range.

• Always keep wooden and plastic utensils andcanned food a safe distance from your range.

• Always keep combustible wall coverings,curtains or drapes a safe distance from yourrange.

• Never wear loose-fitting or hanging garmentswhile using the appliance. Be careful whenreaching for items stored in cabinets over therange. Flammable material could be ignited ifbrought in contact with hot surface units orheating elements and may cause severe burns.

• DO NOT STORE OR USE COMBUSTIBLEMATERIALS, GASOLINE OR OTHERFLAMMABLE VAPORS AND LIQUIDS INTHE VICINITY OF THIS OR ANY OTHERAPPLIANCE.

• KEEP HOOD AND GREASE FILTERSCLEAN TO MAINTAIN GOOD VENTINGAND TO AVOID GREASE FIRES. DO NOTLET COOKING GREASE OR OTHERFLAMMABLE MATERIALSACCUMULATE IN OR NEAR THE RANGE.

• Do not use water on grease fires.Never pick up a flaming pan. Turnthe controls off. Smother a flamingpan on a surface unit by covering it

completely with well-fitting lid, cookie sheet orflat tray. Use a multi-purpose dry chemical orfoam-type extinguisher.Flaming grease outside a pan can be put out bycovering with baking soda or, if available, a multi-purpose dry chemical or foam-type extinguisher.

Flame in the oven can be smothered completelyby closing the oven door and turning the ovenOFF or using a chemical or foam-typeextinguisher.

• Do not touch the surface units, heatingelements or the interior surfaces of the oven.These surfaces may be hot enough to burn eventhough they are dark in color. During and afteruse, do not touch, or let clothing or otherflammable materials contact surface units, areasnearby surface units or any interior area of theoven; allow sufficient time for cooling first.Potentially hot surfaces include the cooktop, areasfacing the cooktop, oven vent opening, surfacesnear the opening, crevices around the oven door,and metal trim parts above the door. Remember: The inside surface of the oven maybe hot when the door is opened.

• When cooking pork, follow the directions exactly and always cook the meat to an internaltemperature of at least 170°F. This assures that, inthe remote possibility that trichina may be presentin the meat, it will be killed and the meat will besafe to eat.

5

Important Safety Instructions

Oven• Stand away from the range when opening the

oven door. Hot air or steam which escapes cancause burns to hands, face and/or eyes.

• Do not heat unopened food containers. Pressure could build up and the container couldburst, 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 behandled when hot, do not let a pot holder contactthe heating elements.

• Pulling out the shelf to the stop-lock is aconvenience in lifting heavy foods. It is also a precaution against burns from touching hotsurfaces of the door or oven walls.

• When using cooking or roasting bags in theoven, follow the manufacturer’s directions.

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

• Do not leave paper products, cooking utensils,or food in the oven when not in use.Do not store flammable materials in an oven ornear the surface units.

• After broiling, always take the broiler pan out ofthe range and clean it. Leftover grease in thebroiler pan can catch on fire the next time you usethe pan.

• Never leave jars or cans of fat dripping in ornear your range.

• For your safety, never use your appliance forwarming or heating the room.

• 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. Improperinstallation of aluminum foil may result in a riskof electric shock or fire.

Self-Cleaning Oven

• Do not clean the oven door gasket. The doorgasket 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 ovencleaner or oven liner protective coating of anykind should be used in or around any part of theoven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used.

• Before self-cleaning the oven, remove thebroiler pan and other cookware.

• Be sure to wipe up excess spillage beforestarting the self-cleaning operation.

• If the self-cleaning mode malfunctions, turn theoven OFF and disconnect the power supply.Have it serviced by a qualified technician.

6

IMPORTANT SAFETY INSTRUCTIONS(continued)

Surface Cooking Units• Use proper pan size—This appliance is equipped

with different size surface units. Select cookwarehaving flat bottoms large enough to cover thesurface unit heating element. The use of undersizedcookware will expose a portion of the surface unitto direct contact and may result in ignition ofclothing. Proper relationship of cookware tosurface unit will also improve efficiency.

• Never leave the surface units unattended athigh heat settings. Boilovers cause smoking andgreasy spillovers that may catch on fire.

• Be sure the drip pans and the vent ducts are notcovered and are in place. Their absence duringcooking could damage range parts and wiring.

• Do not use aluminum foil to line the drip pansor anywhere in the oven except as described in thisguide. Misuse could result in a shock, fire hazardor damage to the range.

• Only certain types of glass, glass/ceramic,earthenware or other glazed containers aresuitable for range-top cooking; others may breakbecause of the sudden change in temperature. Seethe Surface Cooking section.

• Clean the cooktop with caution. If a wet spongeor cloth is used to wipe spills on a hot cooktop, becareful to avoid steam burns.

• To minimize the possibility of burns, ignition offlammable materials, and spillage, the handle of acontainer should be turned toward the center of therange without extending over nearby surface units.

• Always turn the surface unit controls to OFFbefore removing cookware.

• Carefully watch for spillovers or overheating offoods when frying at high or medium hightemperatures.

• To avoid the possibility of a burn or electricshock, always be certain that the controls for allsurface units are at the OFF position and allsurface units are cool before attempting to lift orremove a unit.

• Do not immerse or soak the removable surfaceunits. Do not put them in a dishwasher.

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

• Foods for frying should be as dry as possible.Frost on frozen foods or moisture on fresh foodscan cause hot fat to bubble up and over the sidesof the pan.

• Use little fat for effective shallow or deep-fatfrying. Filling the pan too full of fat can causespillovers when food is added.

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

• Always heat fat slowly, and watch as it heats.

• Use a deep fat thermometer whenever possible to prevent overheating fat beyond thesmoking point.

• Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.

SAVE THESEINSTRUCTIONS

7

INSTALLING AND LEVELING YOUR RANGE

Installing LevelingYour range, like many other household items, is heavy and can settle into soft floor coverings such ascushioned vinyl or carpeting. When moving the rangeon this type of flooring, use care, and it isrecommended that these simple and inexpensiveinstructions be followed.The range should be installed on a 1/4 inch thick sheet of plywood (or similar material) as follows: When thefloor covering ends at the front of the range, the areathat the range will rest on should be built up withplywood to the same level or higher than the floorcovering. This will allow the range to be moved forcleaning or servicing.

Leveling screws are located on each corner of the baseof the range. Remove the bottom drawer and you canlevel the range on an uneven floor with the use of anutdriver.To remove the drawer, pull the drawer out all theway, tilt up the front and take it out. To replace thedrawer, insert glides at back of the drawer beyond stopon the range glides. Lift drawer if necessary to inserteasily. Let the front of 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 inch between the range and the leveling screw that is to be installed into theAnti-Tip device.

Important Safety Instructions

Installing and Leveling

8

FEATURES OF YOUR RANGE

Model RB754

21

20

19

18

17

16

2

3

4

5

6

7 8 87 9 10 11 12 13 15 7 7

22

1

23

14

9

Features of Y

our Range

ExplainedFeature Index on page

1 Storage Drawer 7, 31

2 Lift-Off Oven Door with Broil Stop Position 31

3 Model and Serial Numbers 2

4 Anti-Tip Device 3, 7, 32See the Installation Instructions.

5 Oven Interior Light 16, 30

6 Hide-A-Way Oven Door Latch 16, 19, 21, Use for Self-Clean cycle only 26, 33

7 Surface Unit Controls 11

8 Surface Unit “ON” Indicator Lights 11

9 Oven Light Switch 16

10 Oven Set Control 15

11 Oven Set Light 15

12 Oven Cleaning Light 26

13 Automatic Oven Timer, Clock and Minute Timer 14

14 Oven Temp Light 15

15 Oven Temp Control 15

16 Oven Vent Duct 5, 30Located under the right rear surface unit.

17 Plug-In Surface Units 28May be removed when cleaning under unit.

18 Drip Pans 28

19 Broil Element 23, 24, 28

20 Oven Shelf Supports 16Shelf positions for cooking are suggested in theBaking, Roasting and Broiling sections.

21 Oven Shelves with Stop-Locks 16, 17, 30

22 Bake Element 25, 28May be lifted gently for wiping oven floor.

23 Broiler Pan and Grid 5, 21,Do not clean in the self-cleaning oven. 23, 24, 30

10

HOW DOES THIS COOKTOP COMPARE WITH YOUR OLD ONE?

Your new cooktop has electric coil surface units. Ifyou are used to cooking with gas burners or othertypes of electric cooktops, you will notice somedifferences when you use the electric coils.

The best types of cookware to use, plus heat-up andcool-down times, depend upon the type of burner orsurface unit you have.

The following chart will help you to understand thedifferences between electric coil cooktops and anyother type of cooktop you may have used in the past.

Type of Cooktop Description How It Works

Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For tubing containing best cooking results, use good quality pans. Electric coils are more forgiving electric resistance of warped pans than radiant or solid disks. Heats up quickly but does not change wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to over a drip pan. continue cooking for a short time after they are turned off.

Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on (Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is induction coils produced by a magnetic circuit between the coil and the pan. Heats up right awayunder a glass and changes heat settings right away, like a gas cooktop. After turning the controlsurface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for gooddisk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The cooktop surface. 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 Flames heat the pans directly. Pan flatness is not critical to cooking results, but gas burners use pans should be well balanced. Gas burners heat the pan right away and change either LP gas heat settings right away. When you turn the control off, cooking stops right away.or natural gas.

SURFACE COOKING

Your surface units and controls are designed to giveyou an infinite choice of heat settings for surface unitcooking. At both OFF and HI, the control “clicks” into position.

In a quiet kitchen, you may hear slight “clicking”sounds during cooking, indicating heat settingsselected are being maintained.

Switching to higher heat settings always shows aquicker heat change than switching to lower settings.

How to Set the Controls

1. Grasp the control knob and push in. 2. Turn the knob either clockwise or counterclockwiseto desired heat setting.

The control must be pushed in to set only from the OFF position. When the control is in anyposition other than OFF, it may be rotated withoutpushing in.Be sure you turn the control to OFF when you finish cooking.

The left surface unit indicator light will glow wheneither the left front or rear surface units are on.The right surface unit indicator light will glow wheneither the right front or rear surface units are on.

OFF

LO HI

MED

Cooking Guide for Using Heat SettingsHI—Quick start for cooking; brings water to boil.

Medium High—(Setting halfway between HI andMED) Fast fry, pan broil; maintains a fast boil onlarge amounts of food.

MED—Sauté and brown; maintains a slow boil onlarge amounts of food.

Medium Low—(Setting halfway between MED andLO) Cook after starting at HI; cooks with little waterin a covered pan.

LO—Steam rice, cereal; maintains servingtemperature of most foods. Slow cooking andsimmering. At LO settings, melt chocolate and butteron a small surface unit.

NOTE: At HI, Medium High never leave foodunattended. Boilovers cause smoking; greasyspillovers may catch fire.

OFF

LO HI

MED

MediumLow

MediumHigh

Cooktop C

omparison

Surface Cooking

11

12

COOKWARE TIPS

CookwareUse medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals.Cast-iron and coated cast-iron cookware are slow toabsorb heat, but generally cook evenly at low tomedium heat settings. Steel pans may cook unevenlyif not combined with other metals.

For best cooking results pans should be flat on thebottom. Match the size of the saucepan to the size ofthe surface unit. The pan should not extend over theedge of the surface unit more than 1 inch

Right Wrong

NOT OVER 1″ OVER 1″

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 range and hood clean from grease.

Wok CookingWe recommend that you use only a flat-bottomedwok. They are availableat your local retail store

Do not use woks that havesupport rings. Use ofthese types of woks, withor without the support ringin place, can be dangerous.

Placing the ring over thesurface unit will cause a build-up of heat that willdamage the porcelain cooktop. Do not try to use suchwoks without the ring. You could be seriously burnedif the wok tipped over.

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13

HOME CANNING TIPS

Canning should be done on surface units only.Pots that extend beyond one inch of the surface unit’s drip pan are not recommended for most surfacecooking. However, when canning with water-bath orpressure canner, larger-diameter pots may be used.This is because boiling water temperatures (evenunder pressure) are not harmful to cooktop surfacessurrounding the surface unit.

HOWEVER, DO NOT USE LARGE DIAMETERCANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHERTHAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures muchhigher than boiling water. Such temperatures couldeventually harm cooktop surfaces surrounding thesurface units.

Observe the Following Points in Canning1. Be sure the canner fits over the center of the

surface unit. If your range or its location does notallow the canner to be centered on the surface unit,use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms.Canners with flanged or rippled bottoms (oftenfound in enamelware) don’t make good contactwith the surface unit and take a long time to boilwater.

Flat-bottomed canners are recommended.

3. When canning, use recipes and procedures fromreputable sources. Reliable recipes and proceduresare available from the manufacturer of your canner;manufacturers of glass jars for canning, such asBall and Kerr; and the United States Department ofAgriculture Extension Service.

4. Remember that canning is a process that generateslarge amounts of steam. To avoid burns from steamor heat, be careful when canning.

NOTE: If your house has low voltage, canningmay take longer than expected, even thoughdirections 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.

Cookw

are Tips

Hom

e Canning T

ips

14

AUTOMATIC TIMERS AND CLOCK

The automatic timers and clock on your range are helpful devices that serveseveral purposes. Using the automatic timers (Delay Start and Stop Time)you can set your oven to turn on and off automatically.

To Set the Minute Timer Self-Cleaning Uses the Automatic TimersThe minute timer has been combined with the rangeclock. Use it to time all your precise cooking operations.You will recognize the minute timer as the pointerwhich is different in color and shape than the clock hands.

To set the minute timer, turn the center knobcounterclockwise without pushing in, until the pointerreaches the number of minutes you wish to time.(Minutes are marked, up to 60, in the center ring onthe clock.)

At the end of the set time, a buzzer sounds to tell youtime is up. Turn the knob, without pushing in, untilthe pointer reaches OFF and the buzzer stops.

The self-cleaning function on your range uses the AutomaticTimers to set the length of timeneeded to clean whether you wishto clean immediately, or delay thecleaning until low energy times such as during the night.See the Operating the Self-Cleaning Oven section.

NOTE: Before beginning Timed Baking or SelfCleaning, make sure the oven clock shows the correct time of day.

PUSH TO TURN

12

39

6

STOP TIME DELAY START

12

39

6

Timed Baking Uses the Automatic Timers Using the automatic timers (the DELAY START and STOP TIME dials),you can set your oven to turn on and off automatically. See the Timed Baking section.

Questions and AnswersQ. How can I use the minute timer to make my

surface cooking easier?A. The minute timer will help time total cooking,

which includes time to boil food and changetemperatures. Do not judge cooking time byvisible steam only. Food will cook in coveredcontainers even though you can’t see any steam.

Q. Must the clock be set on correct time of day when I wish to use the automatic timers for baking?

A. Yes, if you wish to set the DELAY START orSTOP TIME dials to turn on and off at set timesduring timed functions.

Q. Can I use the minute timer during oven cooking?A. The minute timer can be used during any cooking

function. The automatic timers (DELAY STARTand STOP TIME dials) are used with TIMEDBAKE and CLEAN functions.

Q. Can I change the time of day on the clock while I’m Timed Baking in the oven?

A. The time of day on the clock should not be changedduring any program that uses the oven timers. Youmust either stop those programs or wait until theyare finished before changing the time.

To Set the ClockTo set the clock, push the center knob of the clock inand turn the clock hands clockwise to the correct time.

NOTE: When you set the clock, the minute timerpointer will move also; let the knob out and turn thetimer pointer to OFF.

OFF12

9 3

6

0 60

50

4020

10

30

15

USING YOUR OVEN

Before Using Your Oven1. Look at the controls. Be sure you understand how

to set them properly.

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

NOTE: You may notice a “burning” or “oily” smellthe first few times you turn your oven on. This isnormal in a new oven and will disappear in a shorttime. See the Operating the Self-Cleaning Oven section.

Oven ControlsYour range has two oven control knobs—OVEN SET and OVEN TEMP.

The OVEN SET knob has settings for BAKE, TIMEDBAKE, CLEAN, BROIL and OFF. When you turn theknob to the desired setting, the proper heating unitsare then activated for that operation.

The OVEN TEMP knob maintains the temperatureyou set, from WARM (150°F.) to BROIL (550°F.) andalso at CLEAN (880°F.).

The oven set light glows when the knob is turned to BAKE, TIMED BAKE, CLEAN or BROIL.

The oven temp light glows until the oven reachesyour selected temperature, then goes off and on withthe oven unit during cooking.

OVEN TEMP

CLEAN

BROILWARM

200 500

250 450

400300350OFF

BROIL BAKE

CLEAN TIMED BAKE

OVEN SET

Autom

atic Tim

ers and Clock

Using Y

our Oven

Oven ShelvesThe shelves are designed withstop-locks so when placedcorrectly on the shelf supports,they will stop before comingcompletely out of the oven andwill not tilt when you areremoving food from them orplacing food on them.When placing cookware on a shelf,pull the shelf out to the bump onthe shelf support. Place the cookwareon the shelf, then slide the shelfback into the oven. This willeliminate reaching into the hot oven.

To remove a shelf from the oven,pull it towards you, tilt the frontend upward and pull it out.

To replace, place the shelf on theshelf support with the stop-locks(curved extension of shelf) facingup and toward the rear of the oven.Tilt up the front and push the shelftoward the back of the oven until itgoes past the bump on the shelfsupport. Then lower the front ofthe shelf and push it all the wayback.

(continued next page)

Bump

USING YOUR OVEN(continued)

Shelf Positions Hide-A-Way Oven Door LatchThe oven has four shelfsupports, identified in thisillustration as A (bottom), B, C and D (top).

Shelf positions for cookingare suggested in the Baking,Roasting and Broilingsections.

The Hide-A-Way door latch is for use with self-cleaning only.To use the Hide-A-Way door latch, lift the cooktopand pull the door latch handle into the lock position.Make sure you pull the handle out enough to fullyextend it or it will not slide into the lock position.

After a clean cycle, when the oven has cooled, lift the cooktop and push the lock handle back into the bracket.

When you lower the cooktop the Hide-A-Way doorlatch will not show, and the oven is prevented frombeing locked accidently.

Oven LightUse the switch on the control panel to turn the light on and off.

C

A

B

D

BAKINGDo not lock the oven door with the door latch during baking. The latch is used for self-cleaning only.NOTE: When the oven is hot, the top and outsidesurfaces of the range get hot too.

Your oven temperature is controlled very accuratelyusing an oven control system. It is recommended thatyou operate the oven for a number of weeks using thetime given on recipes as a guide to become familiarwith your new oven’s performance. If you think anadjustment is necessary, see the Adjust the OvenThermostat section. It lists easy Do It Yourselfinstructions on how to adjust the thermostat.

How to Set Your Range for BakingTo avoid possible burns, place the shelves in thecorrect position before you turn the oven on.1. Turn the OVEN SET knob to BAKE and the

OVEN TEMP knob to the desired temperature.2. Check food for doneness at the minimum time

on the recipe. Cook longer if necessary. 3. Turn the OVEN SET knob to OFF and then

remove the food from the oven.

OFF

BROIL BAKE

CLEAN TIMED BAKE

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Oven ShelvesArrange the ovenshelf or shelves in the desired locationswhile the oven iscool. The correctshelf positiondepends on the kindof food and thebrowning desired. As a general rule,place most foods in the middle of the oven, on eithershelf positions B or C. See the chart for suggestedshelf positions.

Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting A or B

D

C

B

A

PreheatingPreheating is necessary for good results when bakingcakes, cookies, pastry and breads. For most casserolesand roasts, preheating is not necessary. For ovenswithout a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated, place thefood in the oven as quickly as possible to prevent heat from escaping.

Preheat the oven if the recipe calls for it. Preheatmeans bringing the oven up to the specifiedtemperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time.

Baking Pans Pan PlacementUse the proper baking pan. The type of finish on thepan determines the amount of browning that will occur.

• Dark, rough or dull pans absorb heat resulting in abrowner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resultingin a lighter, more delicate browning. Cakes andcookies require this type of pan.

• Glass baking dishes also absorb heat. When bakingin glass baking dishes, the temperature may need tobe reduced by 25°F.

• If you are using dark non-stick pans, you may findthat you need to reduce the oven temperature 25°F.to prevent overbrowning.

For even cooking and proper browning, there must beenough room for air circulation in the oven. Bakingresults will be better if baking pans are centered asmuch as possible rather than being placed to the frontor to the back of the oven.

Pans should not touch each other or the walls of theoven. Allow 1- to 11⁄2-inch space between pans as wellas from the back of the oven, the door and the sides. Ifyou need to use two shelves, stagger the pans so thatone is not directly above the other.

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Using Y

our Oven

Baking

BAKING(continued)

18

Baking GuidesWhen using prepared baking mixes, follow package recipe or instructionsfor the best baking results.

CookiesWhen baking cookies, flat cookie sheets (withoutsides) produce better-looking cookies. Cookies bakedin a jelly roll pan (short sides all around) may havedarker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches thewalls or the door of the oven. Never entirely cover theshelf with a large cookie sheet.

For best results, use only one cookie sheet in the oven at a time.

B

C

Pies CakesFor best results, bake pies in dark, rough or dull pansto produce a browner, crisper crust. Frozen pies in foilpans should be placed on an aluminum cookie sheetfor baking since the shiny foil pan reflects heat awayfrom the pie crust; the cookie sheet helps retain it.

When baking cakes, warped or bent pans will causeuneven baking results and poorly shaped products.A cake baked in a pan larger than the reciperecommends will usually be crisper, thinner and drierthan it should be. If baked in a pan smaller thanrecommended, it may be undercooked and batter mayoverflow. Check the recipe to make sure the pan sizeused is the one recommended.

Aluminum FoilNever entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poorbaking. A smaller sheet of foil may be used to catch aspillover by placing it on a lower shelf several inchesbelow the food.

Don’t PeekSet the timer for the estimated cooking time and donot open the door to look at your food. Most recipesprovide 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 frequentlyduring cooking allows heat to escape and makesbaking times longer. Your baking results may also be affected.

19

TIMED BAKING

How to Time BakeDo not lock the oven door with the door latchduring timed baking. The latch is used for self-cleaning only.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 andyou set it to turn off automatically) and Delay Startand Stop (setting the oven to turn on automatically ata later time and turn off at a preset Stop Time) will be described.

NOTE: Before beginning, make sure the oven clockshows the correct time of day.

To set the clock, push the right most knob in and turnthe clock hands clockwise to the correct time.

OFF12

9 3

6PUSH TO TURN

12

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6

STOP TIME DELAY START

0 60

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To avoid possible burns, place the shelves in thecorrect position before you turn the oven on.

The oven will turn on immediately and cook for aselected length of time. At the end of baking time, the oven will turn off automatically.

1. To set the Stop Time, push in the knob on theSTOP TIME dial and turn the pointer to the time you want the oven to turn off. The pointer on theDELAY START should show the same time of dayas the clock.

2. Turn the OVEN SET knob to TIMED BAKE. Turn the OVEN TEMP knob to the desired oventemperature. The oven will start immediately,continue to cook for the programmed amount oftime, then shut off automatically.

3. Remove the food from the oven and turn the OVENSET knob to OFF. Remember, foods that are left inthe oven continue cooking after the controls are off.

NOTE: Foods that spoil easily such as milk, eggs,fish, stuffings, poultry and pork should not be allowedto sit for more than one hour before or after cooking.Room temperature promotes the growth of harmfulbacteria. Be sure that the oven light is off because heatfrom the bulb will speed harmful bacteria growth.

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OFF

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OVEN SET OVEN TEMP

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9 3

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STOP TIME DELAY START

0 60

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How to Set Immediate Start and Automatic Stop

Baking

Tim

ed Baking

TIMED BAKING(continued)

How to Set Delay Start and Automatic StopTo avoid possible burns, place the shelves in the correct position before you turn the oven on.

You can set the oven control to turn the oven onautomatically, cook for a specific length of time and then turn off automatically.

1. To set the Start Time, push in the knob on theDELAY START dial and turn the pointer to the timeyou want the oven to turn on.

2. To set the Stop Time, push in the knob on theSTOP TIME dial and turn the pointer to the timeyou want the oven to turn off.

NOTE: The time on the STOP TIME dial must belater than the time shown on the range clock and theDELAY START dial.

3. Turn the OVEN SET knob to TIMED BAKE. Turn the OVEN TEMP knob to the desiredtemperature. The oven will start automatically,continue to cook for the programmed amount oftime, then shut off automatically.

4. Remove the food from the oven and turn the OVENSET knob to OFF. Remember, foods that are left inthe oven continue cooking after the controls are off.

NOTE:• Foods that spoil easily such as milk, eggs,

fish, stuffings, poultry and pork should not beallowed to sit for more than one hour before or after cooking. Room temperature promotes thegrowth of harmful bacteria. Be sure that the ovenlight is off because heat from the bulb will speedharmful bacteria growth.

• The oven indicator light(s) at the TIMED BAKEsetting may work differently than it does at theBAKE setting.

OFF12

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6PUSH TO TURN

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STOP TIME DELAY START

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ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!

You may find that your new oven cooks differentlythan the one it replaced. We recommend that youuse your new oven for a few weeks to become morefamiliar with it, following the times given in yourrecipes as a guide.

If you think your new oven is too hot or too cold,you can adjust the thermostat yourself. If you thinkit is too hot, adjust the thermostat to make it cooler. Ifyou think it is too cool, adjust the thermostat to makeit hotter.

We do not recommend the use of inexpensivethermometers, such as those found in grocery stores,to check the temperature setting of your new oven.These thermometers may vary 20–40 degrees.

To Adjust the Thermostat:1. Pull the OVEN TEMP

knob off the shaft. Look at the back of the knob and note thecurrent setting beforemaking any adjustment.

Back of the OVEN TEMP knob

2. To make an adjustment, carefullytake out the two screws.

3. If you would like the actual oventemperature to be hotter, lift theback plate and place the pointer anotch closer to the word HOTTER.Each notch will raise the thermostatsetting by approximately 15°F.

If you would like the actual oventemperature to be cooler, lift the backplate and place the pointer a notchcloser to the word COLDER. Eachnotch will decrease the thermostatsetting by approximately 15°F.

4. After making the adjustment, replace the screwsand return the knob to the range–the flat side of theshaft must align with the flat side of the hole in theback of the knob.

Check the oven performance.

Make additional adjustments if needed.

15°PERNOTCHCOL

DE

R

HOTTER

15°PERNOTCHCOLDER

HOTT

ER

15°PERNOTCHCOLDER

HOTTER

15°PERNOTCHCOLDER

HOTTER

20

HotterScrews

Colder

Pointer

Pointer

Pointer

21

Roasting

ROASTING

Do not lock the oven door with the door latch during roasting. The latch is used for self-cleaning only.Roasting is cooking by dry heat. Tender meat orpoultry can be roasted uncovered in your oven.Roasting temperatures, which should be low andsteady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats.Therefore, the oven controls are set for Baking orTimed Baking. (You may hear a slight clicking sound,indicating the oven is working properly.) TimedBaking will turn the oven on and off automatically.

Most meats continue to cook after being removedfrom the oven. The internal temperature will rise 5 to10 degrees F. during the recommended standing timeof 10 to 20 minutes. This allows roasts to firm up andmakes them easier to carve. To compensate for thisrise in temperature, you may want to remove the roastsooner (at 5° to 10°F. less than the temperature in theRoasting Guide).

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

Use of Aluminum FoilYou can use aluminum foil to line the broiler pan.This makes clean-up easier when using the pan formarinating, cooking with fruits, cooking heavilycured meats or basting food during cooking. Press thefoil tightly around the inside of the pan.

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How to Set Your Range for Roasting1. Place the shelf in A or B position.

No preheating is necessary.

2. Check the weight of themeat and placeit fat-side-up,or poultrybreast-side-up,on a roastinggrid in ashallow pan.The melting fat will baste the meat. Select a pan asclose to the size of the meat as possible. (Thebroiler pan with grid is a good pan for this.)

3. Turn the OVEN SET knob to BAKE. Turn theOVEN TEMP knob to the desired temperature.

4. After roasting is completed, turn the OVEN SETknob to OFF.

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OVEN SET OVEN TEMP

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200 500

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A

22

ROASTING(continued)

Questions and AnswersQ. Is it necessary to check for doneness with a

meat thermometer?A. Checking the finished internal temperature at

the completion of cooking time is recommended.Temperatures are shown in the Roasting Guide.For roasts over 8 pounds, check with thermometerat half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to20 minutes after removing them from the oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook aroast or poultry?

A. It is not necessary to preheat your oven; only for very small roasts, which cook a short length of time.

Q. When buying a roast, are there any special tipsthat 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’’ whenroasting a turkey?

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

Oven Approximate Roasting Time InternalType Temperature Doneness in Minutes per Pound Temperature °F.

Meat 3 to 5 lbs. 6 to 8 lbs. Tender cuts; rib, high quality sirloin 325° Rare: 24–33 18–22 140°–150°†tip, rump or top round* Medium: 35–39 22–29 150°–160°

Well Done: 40–45 30–35 170°–185°Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†

Medium: 25–30 24–28 150°–160°Well Done: 30–35 28–33 170°–185°

Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°Ham, precooked 325° To Warm: 17–20 minutes per pound (any weight) 115°–125°

Poultry 3 to 5 lbs. Over 5 lbs.Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°Chicken pieces 350° Well Done: 35–40 185°–190°

10 to 15 lbs. Over 15 lbs. In thigh:Turkey 325° Well Done: 18–25 15–20 185°–190°

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

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

ROASTING GUIDEFrozen RoastsFrozen roasts of beef, pork, lamb, etc., can be startedwithout thawing, but allow 10 to 25 minutes per poundadditional time (10 minutes per pound for roasts under5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.Unthawed poultry often does not cook evenly. Somecommercial frozen poultry can be cooked successfullywithout thawing. Follow the directions given on thepackage label.

23

BROILING

Do not lock the oven door with the latch whilebroiling. The latch is used for self-cleaning only.Broiling is cooking food by intense radiant heat from theupper broil element in the oven. Most fish and tendercuts of meat can be broiled. Follow these directions tokeep spattering and smoking to a minimum.

Turn the food using tongs only once during broiling.Time the foods for the first side according to theBroiling Guide. Turn the food, then use the timesgiven for the second side as a guide to the preferreddoneness.

Use of Aluminum FoilYou can use aluminum foil to lineyour broiler pan and broiler grid.However, you must mold the foiltightly to the grid and cut slits in it just like the grid.

Without the slits, the foil willprevent fat and meat juices fromdraining into the broiler pan. Thejuices could become hot enough tocatch on fire. If you do not cut theslits, you are frying, not broiling.

Questions and AnswersQ. When broiling, is it necessary to always use a grid

in the pan?A. Yes. Using the grid suspends the meat over the pan.

As the meat cooks, the juices fall into the pan, thuskeeping meat drier. Juices are protected by the gridand stay cooler, thus preventing excessive spatterand smoking.

Q. Should I salt the meat before broiling?A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Piercing meatwith a fork also allows juices to escape. Turn meatwith tongs instead of a fork.

Q. Why are my meats not turning out as brown asthey should?

A. In some areas, the power (voltage) to the range maybe low. In these cases, preheat the broil element for10 minutes before placing the broiler pan with foodin the oven. Check to see if you are using therecommended shelf position. Broil for the longestperiod of time indicated in the Broiling Guide. Turn the food only once during broiling. You mayneed to move the food to a higher shelf position.

(continued next page)

Roasting

Broiling

How to Set Your Range for Broiling1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2 inches apart. If desired, fat may be trimmed, leaving a layer about1/8 inch thick.

2. Place meat on the broiler grid in the broiler panwhich comes with the range. Always use the grid sofat drips into the broiler pan; otherwise juices maybecome hot enough to catch on fire.

3. Position the shelf on the recommended shelf position as suggested in Broiling Guide. Most broiling is doneon C position, but if your range is connected to 208volts, you may wish to use a higher position.

4. Leave the door open to thebroil stop position. The doorstays open by itself, yet theproper temperature is maintained in the oven.

5. Turn the OVEN SET knob to BROIL. Turn theOVEN TEMP knob to BROIL. Preheating theelements is not necessary. (See notes in the BroilingGuide.)

6. Turn the OVEN SET and the TEMP knobs to OFF.Serve the food immediately, and leave the pan outsidethe oven to cool during the meal for easiest cleaning.

Quantity and/or Shelf First Side Second SideFood Thickness Position Time, Minutes Time, Minutes CommentsBacon 1/2 lb. (about 8 C 41⁄2 41⁄2 Arrange in single layer.

thin slices)Ground Beef 1 lb. (4 patties) Space evenly.Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.Beef SteaksRare 1 inch thick C 6 5 Steaks less than 1 inch thick cook Medium (1 to 11⁄2 lbs.) C 8 6 through before browning. Pan frying Well Done C 12 11 is recommended.Rare 11⁄2 inch thick C 10 7–8 Slash fat.Medium (2 to 21⁄2 lbs.) C 15 14–16Well Done C 25 20–25Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes

(2 to 21⁄2 lbs.), per side for cut-up chicken. Brush split lengthwise each side with melted butter. Broil

skin-side-down first.Bakery ProductsBread (Toast) or 2 to 4 slices C or D 11⁄2–2 1/2 Space evenly. Place English muffinsToaster Pastries 1 pkg. (2) cut-side-up and brush with butter, English Muffins 2 (split) C or D 3–4 if desired.Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread

(6 to 8 oz. each) turn over. open. Brush with melted butter before broiling and after half of broiling time.

Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush 1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler to increase browning.

Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side(precooked) for 11⁄2 inch thick or home cured ham.Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.Well Done 2 (1 inch thick), B 13 13

about 1 lb.Lamb ChopsMedium 2 (1 inch thick), C 10 9 Slash fat.Well Done about 10 to 12 oz. C 12 10Medium 2 (11⁄2 inch thick), C 14 12Well Done about 1 lb. B 17 12–14Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in halfsimilar precooked lengthwise; cut into 5- to 6-inch pieces.sausages, bratwurst

BROILING GUIDE

1. Always use the broiler pan and grid that comeswith your oven. It is designed to minimize smokingand spattering by trapping juices in the shieldedlower part of the pan.

2. The oven door should be open to the broil stop position.

3. For steaks and chops, slash fat evenly aroundoutside edges of meat. To slash, cut crosswisethrough outer fat surface just to the edge of themeat. Use tongs to turn meat over to preventpiercing meat and losing juices.

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

5. When arranging food on the pan, do not let fattyedges hang over the sides. These will soil the oven bottom.

6. The broiler does not need to be preheated.However, for very thin foods, or to increasebrowning, preheat if desired.

7. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.

8. If your range is connected to 208 volts, raresteaks may be broiled by preheating the broiler andpositioning the oven shelf one position higher.

24

25

OPERATING THE SELF-CLEANING OVENNormal Cleaning Time: 3 hours

Before a Clean CycleWe recommend venting with an open window orusing a ventilation fan or hood during the first self-cleaning cycle.

1. Remove the broiler pan, broiler grid, all cookwareand any aluminum foil from the oven—they can’twithstand 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 theshelf supports with cooking oil after self-cleaningto make shelves slide more easily.

2. Wipe up heavy soil on the oven bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining.

3. Clean spatters or soil on the oven front frame andthe oven door outside the gasket with a dampenedcloth. The oven front frame and the oven dooroutside the gasket do not get cleaned by the self-clean cycle. On these areas, use detergent and hotwater or a soap-filled steel wool pad. Rinse wellwith a vinegar and water solution. This will helpprevent a brown residue from forming when theoven is heated. Buff these areas with a dry cloth.Do not clean the gasket.

Do not use abrasives or oven cleaners.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 anextremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential forenergy-efficient oven operation and good bakingresults. If you notice the gasket becoming worn,frayed or damaged in any way or if it has becomedisplaced on the door, you should have it replaced.

Do not let water run down through openings in the top of the door. To help prevent water fromgetting in these slots when cleaning, open the dooras far as it will go.

4. Lift the cooktop and pull the Hide-A-Way doorlatch handle into the lock position. Make sure youpull the handle out enough to fully extend it or it will not slide into the lock position.

5. 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.

Do not use commercial oven cleaners or ovenprotectors in or near the self-cleaning oven.A combination of any of these products plus the high clean-cycle temperature may damage theporcelain finish of the oven.

Important:The oven door must be closed and all controls be setcorrectly for the cycle to work properly.

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Oven light

Ovenfrontframe

Openingsin door

Oven doorgasket

Broiling G

uideO

perating the Self Cleaning O

ven

26

OPERATING THE SELF-CLEANING OVEN(continued)

How to Set the Oven for Cleaning

1. Turn the OVEN SET and OVEN TEMP knobs toCLEAN. The controls will snap into final position when the CLEAN location is reached.

2. Close the oven door andslide the latch handle to the right as far as it will go. If the latch does not slideit may not be fully extendedfrom the Hide-A-Wayposition. Lift the cooktop andmake sure the handle is to the left as far as it willgo. Pull the handle out. Lower the cooktop andslide the handle to the right in the lock position.

Never force the latch handle. Forcing the handlewill damage the door lock mechanism.

3. Set the automatic oven timer:Make sure both the clock and the START dialshow the correct time of day. When the STARTknob is pushed in and turned, it will ‘‘pop’’ into placewhen the time shown on the clock is reached.

Decide on the cleaning hours necessary.Recommended cleaning times:

Moderate Soil—2 hours (thin spills and light spatter)

Heavy Soil—3 hours (heavy, greasy spills and spatter)

Add these hours to present time of day, then push inand turn the STOP dial clockwise to this desired stoptime. The CLEANING light glows, indicatingcleaning has started. This light cycles on and off withthe oven heating units after the oven reaches cleaningtemperature.

The oven door and window get hot during self-cleaning. DO NOT TOUCH.

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After a Clean Cycle1. After cleaning is complete,

turn the OVEN SET knob to OFF.

2. When the oven has fallen below the lockingtemperature, slide thelatch handle to the left as far as it will go andopen the door. If youcannot slide the latch,allow additional time for cooling.

Never force the latch handle. The latch slides easily.Forcing the latch handle may damage the door lock.

When the oven has cooled below the lockingtemperature, lift the cooktop and push the lockhandle back into the bracket.

You may notice some white ash in the oven. Justwipe it up with a damp cloth after the oven cools.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly witha vinegar and water mixture. These deposits areusually a salt residue that cannot be removed by theclean cycle.If the oven is not clean after one clean cycle, repeatthe cycle.

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27

Operating the Self-C

leaning Oven

How to Delay Start of CleaningFollow the directions in the Before a Clean Cycle section and then follow steps 1 and 2 of How to Set the Oven for Cleaning. Then push in and turn the START dial to the time you wish to start. Add the hoursneeded for cleaning to this Start Time, then push in and turn the STOP dial to this desired Stop Time. The oven will automatically turn on and off at the set times.

Questions and AnswersQ. If my oven clock is not set to the correct time of

day, can I still self-clean my oven?A. If the clock is not set to the correct time of day you

will not be able to set a delay clean to end at aspecific time.

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

A. Check to be sure the START dial is set to the sametime as the range clock. Also check to be sure latchhandle is moved to the right.

Q. Can I use commercial oven cleaners on any partof my self-cleaning oven?

A. No cleaners or coatings should be used around anypart of this oven. If you do use them and do notthoroughly rinse the oven with water, wiping itabsolutely clean afterwards, the residue can scarthe oven surface and damage metal parts the nexttime the oven is automatically cleaned.

Q. What should I do if excessive smoking occursduring cleaning?

A. This is caused by excessive soil, and you should turn the OVEN SET knob to OFF. Open the windows to rid the room of smoke.Allow the oven to cool until the latch slides easilybefore opening the door. Wipe up the excess soiland reset the clean cycle.

Q. Is the “crackling” or “popping” sound I hearduring cleaning normal?

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

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 mightalso cause an odor when cleaning.

Q. What causes the hair-like lines on the enameledsurface of my oven?

A. This is a normal condition, resulting from heatingand cooling during cleaning. They do not affecthow your oven performs.

Q. Why do I have ash left in my oven after cleaning?

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

Q. My oven shelves do not slide easily. What is the matter?

A. After many cleanings, the oven shelves will losetheir luster and become hard to slide. To make theshelves slide more easily, wipe the shelf supportswith cooking oil.

Q. My oven shelves have become gray after theself-cleaning cycle. Is this normal?

A. Yes. After the self-cleaning cycle, the shelves willlose some luster and discolor to a deep gray.

Q. Can I cook food on the cooktop while the ovenis self-cleaning?

A. Yes. While the oven is self-cleaning, you can usethe cooktop just as you normally do.

To clean the surface units, turn the control to thehighest setting for a minute. The coils will burn off any soil.

CAUTION• Be sure all the controls are turned to OFF and

the surface units are cool before attempting toremove them.

• Do not immerse the surface units in liquids of any kind.

• Do not clean the surface units in a dishwasher.

• Do not bend the surface unit plug terminals.

• Do not attempt to clean, adjust or in any way repairthe plug-in receptacle.

To remove a surface unit:To remove the drip pans for cleaning, the surface unitsmust be removed first.

Lift the surface unit about 1 inch above the drip panand pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan whenyou plug it back in.Repeated lifting of the surface unit more than 1inch above the drip pan can permanently damagethe receptacle.

To replace a surface unit:• Replace the drip pan into the recess in the cooktop.

Make sure opening in the pan lines up with thereceptacle.

• Insert the terminals of the surface unit through theopening in the drip pan and into the receptacle.

• Guide the surface unit into place so it rests evenly.

Drip PansRemove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand. Placethem in a covered container (or a plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse withclean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.

Black drip pans (on some models) may be cleaned in a self-cleaning oven after they have been thoroughlyrinsed. However, self-cleaning them may cause them to lose their original luster and shine.

Clean the area under the drip pans often.Built-up soil, especially grease, may catch on fire.

Do not cover the drip pans with foil. Using foil soclose to the receptacle could cause possible shock, fire or damage to the range.

CARE AND CLEANING

Proper care and cleaning are important so your rangewill give you efficient and satisfactory service. Followthese directions carefully in caring for it to help assuresafe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF ANDALL SURFACES ARE COOL BEFORECLEANING ANY PART OF THE RANGE.

Receptacle

Surface Unit

Drip Pan

Oven Heating ElementsDo not clean the bake element or the broil element.Any soil will burn off when the elements are heated.

The bake element can be lifted gently to clean theoven floor. If spillovers, residue or ash accumulatearound the bake element gently wipe around theelement with warm water.

Surface Units and Drip Pans

28

Broil Element

Bake Element

Care and C

leaning

Lift-Up CooktopClean the area under the cooktop often. Built-upsoil, especially grease, may catch on fire.

To make cleaning up easier, the entire cooktop maybe lifted up and supported in the up position.

Be sure all the surface units are turned off beforeraising the cooktop. Grasp the front sides of thecooktop and lift. The surface units and drip pans do notneed to be removed before raising the cooktop,however, you may remove one to make raising thecooktop easier.

After cleaning under the cooktop with hot, mild,soapy water and a clean cloth, lower the cooktop. Becareful not to pinch your fingers.

(continued next page)

Support Rods

Porcelain Enamel Cooktop Painted SurfacesThe porcelain enamel finish is sturdy butbreakable if misused. This finish is acid-resistant.However, any acidic foods spilled (such as fruitjuices, tomato or vinegar) should not be permitted to remain on the finish.

If acids spill on the cooktop while it is hot, use a drypaper towel or cloth to wipe it up right away. Whenthe surface has cooled, wash with soap and water orcleansing powders. Rinse well.

For other spills such as fat spatterings, wash withsoap and water or cleansing powders after the surfacehas cooled. Rinse well. Polish with a dry cloth.

Painted surfaces include the sides of the range, controlpanel and drawer front. Clean these with soap andwater or a vinegar and water solution. Do not usecommercial oven cleaners, cleansing powders, steelwool or harsh abrasives on any painted surface.

Control Panel and KnobsIt’s a good idea to wipe the control panel after eachuse. Clean with mild soap and water or vinegar andwater, rinse with clean water and polish dry with a soft cloth.Do not use abrasive cleansers, strong liquidcleansers, plastic scouring pads or oven cleanerson the control panel—they will damage the finish. A50/50 solution of vinegar and hot water works well.The control knobs may be removed for easiercleaning. Before removing the knobs for cleaning,please note that the knobs on the left side and theknobs on the right side are in the proper OFF position.When replacing the knobs, check the OFF position toinsure proper alignment.

To remove a knob, pull it straight off the stem. Wash the knobs in soap and water but do not soak.Avoid getting water down in the knob stem holes. To replace a knob, locate the groove in each side ofthe knob stem. One of the grooves contains a springclip and the other groove is clear. Locate the molded rib inside the knob. Fit the molded rib into the cleargroove on the knob stem.

Molded Rib

Spring Clip

Clear Groove in Stem

29

30

CARE AND CLEANING(continued)

Oven Light BulbNOTE: The glass cover should beremoved only when cold. Wearinglatex gloves may offer a better grip.

The light bulb is located on theback wall of the oven. Beforereplacing the bulb, disconnectelectrical power to the range at themain fuse or circuit breaker panelor unplug the range from theelectrical outlet. Let the bulb coolcompletely before removing it. Foryour safety, do not touch a hot bulbwith a damp cloth.If you do, thebulb will break.

To remove: Unscrew the coverand remove the bulb.To replace: Put in a new 40-wattappliance bulb.NOTE:• A 40-watt appliance bulb is

smaller than a standard 40-watthousehold bulb. We recommendyou use an appliance bulb that isno longer than 31⁄2 inches.

• Install and tighten the cover.• Reconnect electrical power to

the range.

DO NOT REMOVE SCREWS.

Socket

Bulb

Glass Cover

Oven VentThe oven is vented through an opening under the right rear surface unit. Never cover the opening withaluminum foil or any other material. This wouldprevent the oven vent from working properly.

Oven Vent

Oven ShelvesClean the shelves with a mild abrasive cleanser or steel wool. After cleaning, rinse the shelves withclean water and dry with a clean cloth.

To remove heavy, burned-on soil, soapy metal padsmay be used. After scrubbing, wash with soapy water,rinse and dry.

NOTE: The oven shelves may also be cleaned in theself-cleaning oven, however, the shelves will darken,lose their luster and become hard to slide if cleanedduring the self-cleaning cycle.

Broiler Pan and GridAfter broiling, remove the broiler pan and grid fromthe oven. Remove the grid from the pan. Carefullypour out grease from the pan into a proper container.Wash and rinse the broiler pan and grid in hot waterwith a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the grid withdetergent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will removeburned-on foods.

Both the broiler pan and grid may be cleaned with acommercial oven cleaner.

Do not store a soiled pan and grid anywhere inthe range.

Both the broiler pan and grid can also be cleaned inthe dishwasher.

Do not clean the broiler pan or grid in the self-cleaning oven.

31/2″ Max. Length

31

Care and C

leaning

Lift-Off Oven DoorThe oven door is removable,but it is heavy. You may needhelp removing and replacing thedoor. Do not lift the door by thehandle. This can cause the glassto break or can cause damage tothe door.

To remove the door, open it afew inches to the special stopposition that will hold the dooropen. Grasp firmly on each sideand lift the door straight up andoff the hinges.

NOTE: • Be careful not to place hands between the hinge and

the oven door frame as the hinge could snap backand pinch fingers.

• While working in the oven area, cover the hingeswith towels or empty paper towel rolls to preventpinched fingers and chipping the porcelain enamelon the frame.

To replace the door, make sure the hinges are in thespecial stop position. Position the slots in the bottomof the door squarely over the hinges. Then lower thedoor slowly and evenly over both hinges at the sametime. If hinges snap back against the oven frame, pullthem back out.

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 byhand. Any soap left on the liner causes additionalstains when the oven is heated.

• The area outside the gasket can be cleaned with asoap-filled scouring pad.

• Do not rub or clean the door gasket—the fiberglassmaterial of the gasket has an extremely lowresistance to abrasion. An intact and well-fittingoven door gasket is essential for energy-efficientoven operation and good baking results. If younotice the gasket becoming worn, frayed or damagedin any way or if it has become displaced on the door,you should have it replaced.

NOTE: The gasket is designed with a gap at thebottom to allow for proper air circulation.

Outside of the door:• Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. Youmay also use a glass cleaner to clean the glass on theoutside of the door.

• Spillage of marinades, fruit juices, tomato saucesand basting materials containing acids may causediscoloration and should be wiped up immediately.When surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders orharsh abrasives on the outside of the door.

Inside Gasket

Gasket

Outside Gasket

Removable Storage DrawerThe storage drawer is a good place to store cookwareand bakeware. Do not store plastics and flammablematerial in the drawer.Do not overload the storage drawer. If the drawer istoo heavy, it may slip off the track when opened. Toopen the drawer, grasp the center of the handle andpull straight out.The storage drawer may be removed for cleaningunder the range.To remove: Pull the drawer straight out and lift overthe guide stops.To replace: Lift over the guide stops and slide thedrawer into place.

To clean both the inside and the outside: Wipe withsoap and water. Rinse well.Do not use cleansing powders or harsh abrasiveswhich may scratch the surface.

32

ANTI-TIP DEVICE

Wall behind range

Adjacentcabinet or finallocation of rangeside panel

Outside edge ofbracket to be flushwith left or right sideof range

Make sure leg levelerengages slot

WARNING• All ranges can tip.

• Injury could result.

• Install the Anti-tip devicepacked with the range.

• See the InstallationInstructions.

STABILITY DEVICE INSTALLATION INSTRUCTIONS FOR BRACKET KIT NO. 342473Tools needed:• Phillips head screwdriver

• 13⁄8″ open end or adjustable wrench

The bracket attaches to floor or wall to hold either theright or left rear leg leveler. If fastening to the floor,be sure that the screws do not penetrate electricalwiring or plumbing. If this cannot be determined, useshorter screws that will not penetrate throughflooring.

The bracket is packed inside the oven. Remove andfollow the instructions below.

1. Decide whether the bracket will be installed on theright or left side of the range location.

2. If the bracket side of the range is adjacent to acabinet, place the bracket against back wall andcabinet as shown in Figure 1.

If there is no adjacent cabinet, determine where the location of the range side (painted outsidepanel) will be. Place the bracket with its outsideedge at this location and against the back wall. See Figure 1.

3. Determine whether you will anchor the bracket tothe floor or wall. Fasten the bracket securely withthe screws provided. The screws are self-drilling inwood, plywood, particle and chip board, and mostmetal framing. If attaching to masonry you can buysuitable screws and anchors at hardware stores. Usea masonry drill to drill the required holes.

4. Using the wrench, back out the four leg levelers atleast two turns. See the Installation Instructions formore leveling information before positioning range.

5. Slide the range into place. Be sure the rear legleveler 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 thebracket forward as required and attach to the floorin the new location.

Attachment to wall

Wall Plate

Bracket

Screw must enter woodor metal

Fig. 1

PROBLEM POSSIBLE CAUSE

OVEN WILL • The plug on the range is not completely inserted in the electrical outlet.NOT WORK • The circuit breaker in your house has been tripped, or a fuse has been blown.

• The oven controls are not properly set.

OVEN LIGHT • The light bulb is loose or defective. Tighten or replace.DOES NOT WORK • The switch operating the oven light is broken. Call for service.

FOOD DOES NOT • The OVEN TEMP and OVEN SET knobs not set at BROIL.BROIL PROPERLY • 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 not suited for broiling.

• Low Voltage. See the Broiling Guide.

• Aluminum foil used on the broiler pan and grid has not been fitted properlyand slit as recommended.

FOOD DOES NOT • The OVEN SET knob not set on BAKE.ROAST OR BAKE • The OVEN TEMP knob not set correctly.PROPERLY

• Shelf position is incorrect.

• Incorrect cookware or cookware of improper size is being used.

• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat—Do It Yourself section.

SURFACE UNITS • The surface units are not plugged in solidly.NOT FUNCTIONING • The surface unit controls are not properly set.

OVEN WILL NOT • Automatic timer dials not set or not set properly. The clock must be set to time SELF-CLEAN of day and the STOP TIME dial must be set and advanced beyond the time

noted on the oven clock.

• The STOP TIME dial was not advanced for long enough.

• Both the OVEN SET and the OVEN TEMP knobs must be set at CLEAN settings.

• When the oven is self-cleaned, a thick pile of spillover can leave a heavylayer of ash and insulate that area from further heat.

• The door latch handle not moved all the way to the right.

OVEN DOOR LATCHED • Turn the OVEN SET knob to OFF. Allow the oven to cool until the door latchACCIDENTALLY DURING handle will unlock easily. Restart operation.BAKE OR BROIL

OVEN DOOR • Turn the OVEN SET knob to CLEAN. The glowing oven cleaning light after WON’T LATCH knob is turned indicates the oven is too hot from previous use and door won’t

latch. To cool the oven, open the door wide, and allow the oven to cool. After the oven has cooled, close the door and slide the latch handle to the right.

• The Oven Door Latch handle may not be fully extended from the Hide-A-Way position.

(continued next page)

33

QUESTIONS?USE THIS PROBLEM SOLVER

Care and C

leaningT

he Problem

Solver

34

THE PROBLEM SOLVER(continued)

PROBLEM POSSIBLE CAUSE

“BURNING” OR “OILY” • This is normal in a new oven and will disappear in time. To speed the ODOR EMITTING process, set a self-clean cycle for a minimum of 3 hours. See the Operating FROM OVEN WHEN the Self-Cleaning Oven section.TURNED ON

OVEN TEMPERATURE • The oven thermostat needs adjustment. See the Adjust the Oven Thermostat—TOO HOT OR TOO COLD Do It Yourself section.

OVEN NOT CLEAN • The oven controls are not set properly.AFTER CLEAN CYCLE • Heavily soiled ovens require 31⁄2 to 4-hour clean time.

• Heavy spillovers should be cleaned up before starting the clean cycle.

STRONG ODOR • An odor from the insulation around the inside of the oven is normal for thefirst few times the oven is used. This is temporary.

AUTOMATIC OVEN • Check to be certain step by step directions were followed correctly. SeeTIMERS DO NOT the Automatic Timers and Clock section. WORK PROPERLY

CLOCK AND TIMER • Check for blown fuse or tripped circuit breaker.DO NOT WORK

If you need more help...call, toll free:GE Answer Center®

800.626.2000consumer information service

Upon request, we will provideBraille controls for a variety ofHotpoint appliances, and abrochure to assist in planning abarrier-free kitchen for personswith limited mobility. To obtainthese items, free of charge,call 800.626.2000.

Consumers with impaired hearing or speech who haveaccess to a TDD or a conventional teletypewriter maycall 800-TDD-GEAC (800-833-4322) to requestinformation or service.

We’ll Be ThereWith the purchase of your new Hotpoint appliance, receive the assurance that if you everneed information or assistance from Hotpoint, we’ll be there. All you have to do is call—toll-free!

In-Home Repair Service800-GE-CARES (800-432-2737)Our consumer service professional will provide expert repair service on yourHotpoint appliance scheduled at a time that’s convenient for you. Many GEConsumer Service company-operated locations offer you service today ortomorrow, 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 applianceinside and out—so most repairs can be handled in just one visit.

GE Answer Center®800.626.2000Whatever your question about any Hotpoint major appliance, GE AnswerCenter® information service is available to help. Your call—and yourquestion— will be answered promptly and courteously. And you can call anytime. GE Answer Center® service is open 24 hours a day, 7 days a week.

Service Contracts800-626-2224You can have the secure feeling that GE Consumer Service will still be thereafter your Hotpoint product warranty expires. Purchase a GE contract whileyour warranty is still in effect and you’ll receive a substantial discount. With amultiple-year contract, you’re assured of future service at today’s prices.

Parts and Accessories800-626-2002Individuals qualified to service their own appliances can have parts or accessories sent directly to their home.Our parts system provides access to over 47,000Genuine Renewal Parts…and all are fully warranted.VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this guidecover procedures intended to be performed by any user.Other servicing generally should be referred to qualifiedservice personnel. Caution must be exercised, sinceimproper servicing may cause unsafe operation.

For Customers With Special Needs…800.626.2000SINGLE CONTROL

FAUCET

TBXTOLITE ON WALL

6’ 10"

5"8"

6"

5"

7"1’ 0"

R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN. SINK SHOULD ALSO BE UNDERCOATED

2’ 10"

3’ 1/8"

SCALE 1’=1"

SECTION A-A

FLUORESCENT FIXTURE THIS LIGHT CAN BE INSTALLED IN BOTTOM OF WALL CABINETS

2’ 6"

The P

roblem Solver

Consum

er Services

WHAT IS COVERED FULL ONE-YEAR WARRANTYFor one year from date of originalpurchase, we will provide, free ofcharge, parts and service labor inyour home to repair or replace anypart of the range that fails becauseof a manufacturing defect.

WHAT IS NOT COVERED • Service trips to your home to teach you how to use the product.

Read your Use and Care material.If you then have any questionsabout operating the product,please contact your dealer or ourConsumer Affairs office at theaddress below, or call, toll free:GE Answer Center®800.626.2000consumer information service• Improper installation.If you have an installation problem,contact your dealer or installer. Youare responsible for providingadequate electrical, gas, exhaustingand other connecting facilities asdescribed in the InstallationInstructions provided with the product.

• Replacement of house fuses or resetting of circuit breakers.

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

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

WARRANTOR IS NOTRESPONSIBLE FORCONSEQUENTIAL DAMAGES.

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

Warrantor: General Electric Company

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

RB754

YOUR HOTPOINT RANGE

WARRANTYStaple sales slip or cancelled checkhere. Proof of original purchase date

is needed to obtain service under warranty.

Printed in LaFayette, GA

Part No. 164D2966P196Pub No. 39-4747

9-95 CG

Recycled Paper

*******************************This warranty is extended to theoriginal purchaser and anysucceeding owner for productspurchased for ordinary home use inthe 48 mainland states, Hawaii andWashington, D.C. In Alaska thewarranty is the same except that it isLIMITED because you must pay toship the product to the service shopor for the service technician’s travelcosts to your home.All warranty service will be provided by our Factory ServiceCenters or by our authorizedCustomer Care® servicers duringnormal working hours.Should your appliance need service, during warranty period or beyond, call 800-GE-CARES (800-432-2737).