Ge Appliances Electric Coil And Radiant Rb787 Users Manual

RB787 to the manual 2cbff582-0cbe-4d00-b1f1-54504118bf9b

2015-01-23

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How to get the best from

Your Range
Contents
Aluminum Foil
Anti-Tip Device

4, 21, 25, 27, 29
3, 36

Roasting
Self-Cleaning

25, 26
29–32

Appliance Registration
Automatic Timers & Clock

2
15, 16

Shelves

Care and Cleaning
Consumer Services

33–35
39

Thermostat Adjustment
Timed Baking

Important Phone Numbers
Removal of Packaging Tape
Features
Model and Serial Numbers
Oven
Baking
Broiling
Lift-Off Oven Door

39
2
6, 7
2

18–32
19–21
27, 28
27–29, 34

Oven Control Settings
15–17
Oven Interior Light
18, 29, 35
Oven Vent
Power Outage

4, 35
17

4, 18, 19, 25,
27–29, 33

Preparation
Problem Solver
Safety Instructions
Surface Cooking
Canning Tips
Cooktop Comparison
Cookware Tips
Surface Cleaning

Use and Care
Guide

24
22, 23
8, 36
37, 38
3–5
8–14
13
8
11, 12
14

Surface Control Settings
10
Warranty
Back Cover
GE Answer Center®
800.626.2000

Model RB787
164D2966P215
39-4753
10-95 CG

HELP US HELP YOU…
Before using your range, read this guide
carefully.

Write down the model and serial
numbers.

It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week

You’ll find them on a label on the front of the range
behind the storage drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:

How to Remove Packaging Tape

Serial Number

To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from
the chrome trim on range parts. It cannot be removed
if it is baked on.

Model Number

Use these numbers in any correspondence or service
calls concerning your range.

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

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

IF YOU NEED SERVICE…
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.

FIRST, contact the people who serviced your
appliance. Explain why you are not pleased.
In most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
• 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.

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.
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.

(continued next page)

Important Safety Instructions

When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided Installation Instructions.
• Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this guide. All other servicing should be referred
to a qualified technician.
• 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.

• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• 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
not watching the range.
• Always keep combustible wall coverings, curtains
or drapes a safe distance from your range.
• 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.
• 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.
• 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.

IMPORTANT SAFETY INSTRUCTIONS
(continued)

• For your safety, never use your appliance for
warming or heating the room.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
• Keep 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
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foamtype fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foamtype fire extinguisher.
• 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.
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
be hot when the door is opened.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.

Oven
• Stand away from the range when opening the
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.
• 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.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they can catch on fire.
• Do not use oven for a storage area.
Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• 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.

Self-Cleaning Oven
• 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.

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

Cooktop and Radiant Surface Units

SAVE THESE
INSTRUCTIONS
5

Important Safety Instructions

• Use proper pan size—Select
cookware having flat bottoms large
enough to cover the selected surface
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.
• 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.
• Use care when touching the cooktop.
The glass surface of the cooktop will retain heat
after the controls have been turned off.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Avoid heating an empty pan. Doing so may
damage the cooktop and the pan.
• Do not allow water, other liquids or grease to
remain on the cooktop or the control panel.
• 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.
• 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.
• Never use the glass cooktop surface as a
cutting board.
• Do not place or store items on top of the glass
cooktop surface when it is not in use.

• Do not stand on the glass cooktop. The weight
may cause the top to break.
• 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.
• Always turn the surface unit controls to off
before removing cookware.
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread the
flame.
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over 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.
• If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
• 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.
• Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.

FEATURES OF YOUR RANGE

BROIL

COOK
TIME

START
TIME

ON/OFF

HOUR

OVEN CLEANING

MED

HR
–

MOVE DOOR LATCH

MIN.

LATCH
DOOR

AUTO
SELF
CLEAN

MIN
TO RIGHT.

OFF
HI

200

TIMER

CLOCK

OFF

OVEN ON
AUTOMATIC OVEN

OFF

TURN OVEN KNOB

250
300
550

TO "AUTO SELF CLEAN."

PREHEATED

350
500 450 400

MED

8
9
22
10

21
11
20
12

15
19

18
17

Feature Index
1 Surface Unit Controls

Explained
on page
3, 10, 33

2 Surface Unit “On” Indicator Light

3 Oven Light Switch

4 AUTOMATIC OVEN Light

15, 22, 23

5 Clock and Timer

15, 16

6 OVEN ON Light
AUTO SELF CLEAN Light
PREHEATED Light

15, 17
15
15, 17

7 Oven Temperature Knob
8 Oven Vent Duct

10 Hot Surface Light
Light will glow when the cooktop is hot to the touch.
11 Broil Element

4, 35
3, 5, 10–14
9, 12
27, 28, 33

12 Oven Shelf Supports
Shelf positions are suggested in the
Baking, Roasting and Broiling sections.

18, 19, 25, 27,
28, 33

13 Oven Shelf with Stop-Locks

4, 18, 19, 25,
27–29, 33

14 Bake Element
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
Do not clean in the self-cleaning oven.

4, 25,
27–29, 34

17 Storage Drawer
18 Model and Serial Numbers
19 Anti-Tip Device

Features of Your Range

9 Cooktop Surface Units

15, 17, 33

3, 35
2
3, 36

20 Oven Interior Light

18, 29, 35

21 Oven Door Latch
Use for self-cleaning only.

19, 22, 25,
27, 29–31

22 Glass Ceramic Cooktop

8, 9, 12, 14

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 AntiTip 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.
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 best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
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 glassceramic 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
or natural gas.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.

General Information About Radiant Surface Units
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.
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.
It is safe to place hot cookware from the oven or surface
on the glass surface when the surface is cool.
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.
• 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.

BROIL

COOK
TIME

START
TIME

ON/OFF

HOUR

HR
–

MOVE DOOR LATCH

MIN.

LATCH
DOOR

AUTO
SELF
CLEAN

MIN
TO RIGHT.

OFF
HI

200

TIMER

CLOCK

OVEN CLEANING

MED

OFF

OVEN ON
AUTOMATIC OVEN

OFF

OFF
LO

TURN OVEN KNOB

250
300
550

TO "AUTO SELF CLEAN."

PREHEATED

350
500 450 400

MED

A “HOT SURFACE” light will glow brightly when any
element is turned on.

Cooktop Comparison

The radiant cooktop features heating units beneath a
smooth glass surface. The surface units are shown by
outlines on 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.
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.
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.

SURFACE CONTROLS
At both OFF and HI positions, there is a slight niche
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.

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

How to Set the Controls
1. Push the control knob in.
2. Turn either clockwise or
counterclockwise to the
desired heat setting.

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.
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.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
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.
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.
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.

OFF
LO

Medium
Low

MED

Medium
High

NOTE:
• At HI, Medium High settings, never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch on fire.
• 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.

SURFACE COOKWARE TIPS
Types of Cookware
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.
Glass-ceramic: usable, not recommended
Poor performance. May scratch surface.
Stoneware: usable, not recommended
Poor performance. Will scratch the surface.
Cast Iron: usable, not recommended
Poor performance. Will scratch the surface.

Surface Controls

The following information will help you choose
cookware which will give good performance.
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).
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.
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

• Place only dry pans on the surface
units. Do not place lids on the
surface units, particularly wet lids.
• We recommend that you use only
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.

Pans with rounded, curved, ridged or warped bottoms
are not recommended.
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.
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.

• Do not use woks that have
support rings. This type of
wok will not heat on radiant
surface units.
• 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.
(continued next page)

Surface Cookware Tips

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.
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.
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.

SURFACE COOKWARE TIPS
(continued)

SPECIAL CAUTIONS FOR GLASS COOKTOPS
SURFACE
COOKING

OFF CENTER

• Never cook directly on the
glass. Always use cookware.

• Always place the pan in the
center of the surface unit you
are cooking on.

CUTTING

DRAGGING

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.

• Do not use the surface as a
cutting board.

• Do not slide cookware across
the cooktop because it can
scratch the glass—the glass is
scratch resistant, not scratch
proof.
• Don’t store heavy items above
the cooktop. If they drop onto
the cooktop, they can cause
damage.

HOME CANNING TIPS
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—and
all types of frying—cook at temperatures much higher
than boiling water. Such temperatures could
eventually harm 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.
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.

Home Canning Tips

Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.

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.
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.
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.

Surface Cookware Tips

Canning should be done on the cooktop only.
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.

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.
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.
2. Clean the surface with Cook Top Cleaning Creme
after each use.
For heavy, burned on soil:
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.
5. Buff with a dry paper towel.
NOTE:
• Using a razor scraper will not damage the surface
if the 30° angle is maintained.
• Be sure to use a new, sharp razor scraper.
Do not use a dull or nicked blade.
• Store the razor blade out of reach of children.

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.
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.
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.
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.
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
Creme 10 oz.
# WB02X8273
Scraper
# WX5X1614
Creme and scraper kit
# WB64X5027

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 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.

• 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.
Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.

FEATURES OF YOUR OVEN CONTROL
1

OFF

OVEN ON
TIMER
ON/OFF

200
HOUR

START
TIME

MIN.

LATCH
DOOR

CLOCK
HR

OVEN CLEANING –

AUTO
SELF
CLEAN

250
300

MIN

MOVE DOOR LATCH TO RIGHT.

550

TURN OVEN KNOB TO "AUTO SELF CLEAN."

PREHEATED
10

500 450 400
8

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 SelfCleaning sections.
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 SelfClean Cycle, the light will flash. Unlatch the door
and turn the Oven Temperature knob to OFF.
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.
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.
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.

Features of Your Oven Control

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.
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.
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.
3. AUTOMATIC OVEN Light. This lights any
time the oven has been programmed for a timed
oven operation.
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.

350

Surface Cleaning

COOK
TIME

BROIL

AUTOMATIC OVEN

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, the
display will be blank. Press the
CLOCK pad again, the display
will flash.
2. Press the HOUR and MIN. pads
to set the correct time of day.
3. Press the CLOCK pad again for
an immediate start.

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.

Timer

To Set the Timer

To Reset the Timer

The timer is a minute timer and
does not control oven operations.
The maximum setting on the timer
is 11 hours and 59 minutes.

1. Press the TIMER
ON/OFF pad.
ON/OFF
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.

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.

1. Press the CLOCK pad.
CLOCK

2. Press the HOUR
and MIN. pads
to set the time
MIN.
HOUR
of day. The
clock will start
keeping time
within one
minute of releasing the pads. You
may press the CLOCK pad again
to immediately start the clock.

TIMER

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.

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
OFF

OVEN ON

BROIL

200
LATCH
DOOR

AUTO
SELF
CLEAN

Oven Control, Clock and Timer

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.
The PREHEATED light glows when the oven
reaches your selected temperature.
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.

250
300
550

PREHEATED

350
500 450 400

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.

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.

Oven Shelves
The shelves are designed with
stop-locks so when placed
correctly on the shelf supports,
they will stop before coming
completely out of the oven and
will not tilt when you are
removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the bump on
the shelf support. Place the
cookware on the shelf, then slide
the shelf back into the oven.
This will eliminate reaching into
the hot oven.

To remove the shelves from the
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.

Bump

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.

BAKING

How to Set Your Range for Baking
2. When the temperature inside the oven reaches the set
temperature, the PREHEATED indicator light will
glow and tone will sound. Place food in the oven.
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.

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

Using Your Oven

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.

Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions.

Shelf Position

Angel food cake

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
(continued next page)

Baking

Type of Food

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

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of
the oven. Allow 1- to 11⁄2-inch space between pans
as well as from the back of the oven, the door and
the sides. If you need to use two shelves, stagger the
pans so one is not directly above the other.

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.

Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
(continued next page)

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.

Baking

Don’t Peek
Set the timer for the estimated cooking time and do not open the door to
look at your food. Most recipes provide minimum and maximum baking
times such as “bake 30-40 minutes.” DO NOT open the door to check until
the minimum time. Opening the oven door frequently during cooking allows
heat to escape and makes baking times longer. Your baking results may also
be affected.

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.
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.

NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, first press the CLOCK pad.
CLOCK Then press the HOUR and MIN. pads until the
correct time of day is displayed.

How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for
a selected length of time. At the end of baking time,
the oven will turn off automatically.
1. Press the COOK TIME pad.
COOK
The COOK TIME and AUTOMATIC
TIME
OVEN lights will glow and the OVEN ON
indicator light will flash.

HOUR

MIN.

2. Press the HOUR and MIN.
pads until the desired length
of baking time appears in
the display.

3. Turn the Oven Temperature knob to the
desired temperature. The OVEN ON indicator
light will glow.

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.
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.
6. Remove the food from the oven. Remember, foods
that are left in the 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 allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because
heat from the bulb will speed harmful bacteria growth.

How to Set Delay Start and Automatic Stop

To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to delay-start the
oven, cook for a specific length of time and then
turn off automatically.
1. Press the COOK TIME pad.
COOK
The COOK TIME and AUTOMATIC
TIME
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.
HOUR

START
TIME

4. Press the HOUR and MIN. pads until the desired
Start Time appears.
5. Turn the Oven Temperature knob to the desired
temperature. The OVEN ON indicator light will glow.
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.
7. Remove the food from the oven. Remember,
even though the oven shuts off automatically,
foods continue cooking after controls are off.
NOTE:
• 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.
• 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.

Baking

Easy Steps:
1. Press the COOK TIME pad.
2. Press the HOUR and MIN. pads to set the
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.

MIN.

3. Press the START TIME pad.
The START TIME indicator will glow.

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

Q. Can I change the time of day on the clock while
I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.

Timed Baking

Questions and Answers

ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the 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.
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.

To Adjust the Thermostat:
1. Put the Oven Temperature knob in the
OFF position.
2. Press and hold the HOUR INCREASE
HOUR
and the HOUR DECREASE pads at the
same time for 5 seconds until the display
changes.
3. Immediately, before display changes
back, press the HOUR INCREASE or
DECREASE pads to increase or decrease
the temperature in 5 degree increments.
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.

ROASTING
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).
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.
No preheating is necessary.
2. Check the weight
of the meat. Place it,
fat side up, or for
poultry, breast-sideup, on the roasting
B
grid in a shallow
A
pan. The melting fat
will baste the meat.
Select a pan as close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)

3. Turn the Oven Temperature knob to the
desired setting.
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.

Adjust the Oven Thermostat

Do not lock the oven door with the latch during
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.

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.

Roasting

(continued next page)

ROASTING
(continued)

Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.

ROASTING GUIDE
Frozen Roasts
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).

Type

Oven
Temperature

Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*

325°

Lamb leg or bone-in shoulder*

325°

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked

325°
325°
325°

Poultry
Chicken or Duck
Chicken pieces

325°
350°

Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.

Doneness

Approximate Roasting Time
in Minutes per Pound

Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:

3 to 5 lbs.
6 to 8 lbs.
24–33
18–22
35–39
22–29
40–45
30–35
21–25
20–23
25–30
24–28
30–35
28–33
35–45
30–40
35–45
30–40
17–20 minutes per pound (any weight)

Internal
Temperature °F.
140°–150°†
150°–160°
170°–185°
140°–150°†
150°–160°
170°–185°
170°–180°
170°–180°
115°–120°

3 to 5 lbs.
Over 5 lbs.
35–40
30–35
185°–190°
35–40
185°–190°
10 to 15 lbs.
Over 15 lbs.
In thigh:
Turkey
325°
Well Done:
18–25
15–20
185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Well Done:
Well Done:

BROILING
Do not lock the oven door with the latch while
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.

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.

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.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position 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.

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.)
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.

Roasting

How to Set Your Range for Broiling

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. Why are my meats not turning out as brown as
they should?
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.
(continued next page)

Broiling

Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
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.

BROILING GUIDE
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat
will soil the oven.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking times given in this guide 11⁄2 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.

• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
• The oven door should be open to the broil
stop position.
• 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.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.

Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken

Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails

Quantity and/or
Thickness
1/2 lb. (about 8
thin slices)
1 lb. (4 patties)
1/2 to 3/4 inch thick
1 inch thick
(1 to 11⁄2 lbs.)
11⁄2 inch thick
(2 to 21⁄2 lbs.)
1 whole
(2 to 21⁄2 lbs.),
split lengthwise

2 to 4 slices
1 pkg. (2)
2 (split)
2–4
(6 to 8 oz. each)

Shelf
First Side
Second Side
Position Time, Minutes Time, Minutes Comments
C
41⁄2
41⁄2
Arrange in single layer.

C
C
C
C
C
C
A

6
8
12
10
15
25
35

5
6
11
7–8
14–16
20–25
10–15

C or D

11⁄2–2

1/2

C or D
B

13–16

3–4
Do not
turn over.

Fish

1-lb. fillets 1/4 to
1/2 inch thick

Ham Slices
(precooked)
Pork Chops
Well Done

1 inch thick

2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.

C
B

10
13

2 (1 inch thick),
about 10 to 12 oz.
2 (11⁄2 inch thick),
about 1 lb.
1-lb. pkg. (10)

C
C
C
B
C

10
12
14
17
6

9
10
12
12–14
1–2

Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
sausages, bratwurst

Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.

Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 11⁄2 inch thick or home cured ham.
Slash fat.

Slash fat.

If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.

OPERATING THE SELF-CLEANING OVEN
Normal Cleaning Time is 4 hours 20 minutes

Before a Clean Cycle

Oven light
Oven
front
frame

Openings
in door

Oven door
gasket

(continued next page)

Operating the Self-Cleaning Oven

Area outside
gasket

Broiling Guide

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 selfclean 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.
Do not use abrasives or oven cleaners. Clean the
top, sides and outside front of the oven door with
soap and water.
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 wellfitting oven door gasket is essential for energyefficient 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.
Do not let water run down through openings in
the top of the door. To help prevent water from
Area inside
getting in these slots when cleaning, open the door
gasket
as far as it will go.
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.
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.

We recommend venting with an open window or
using a ventilation fan or hood during the first selfclean cycle.
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.
2. Wipe up heavy soil on the oven bottom. If you
use soap, rinse thoroughly before self-cleaning
to prevent staining.

OPERATING THE SELF-CLEANING OVEN
(continued)

How to Set the Oven for Cleaning
Easy Steps:
1. Latch the door.
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.
Allow additional time for cooling before you try to set
the cycle.
1. Follow directions in the Before a Clean
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.
3. Turn the Oven Temperature knob to AUTO
SELF CLEAN. The AUTO SELF CLEAN
light will glow.

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.
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.
You have 1 minute to change your clean time.
Use the HOUR and MIN. pads to change the total
clean time.
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.
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.

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
wipe it up with a damp cloth after the oven cools.
If white spots remain, remove them with a soapfilled steel wool pad. Be sure to rinse thoroughly
with a vinegar and water mixture. These deposits
are usually a salt residue that cannot be removed by
the Clean Cycle.
If the oven is not clean after one Clean Cycle,
repeat the cycle.

NOTE:
• You cannot program the oven for Timed Baking
before the door automatically unlocks.
• 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.

How to Set Delay Start of Cleaning
Easy Steps:
1. Latch the door.
2. Turn the Oven Temperature Control knob to
AUTO SELF CLEAN.
3. Press the START TIME pad.
4. Press the HOUR and MIN. pads to set the time
of day you want cleaning to start. The SelfClean Cycle will automatically begin at the
time you selected.

START
TIME

HOUR

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.
The Self-Clean Cycle will be set to
automatically begin at 9:00 and finish
at 1:20.

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.
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.
(continued next page)

Operating the Self-Cleaning Oven

Delay Start is setting the oven control to start the
clean cycle automatically at a later time than the
present time of day.
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.
1. Follow the directions in the Before a Clean
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.

3. Turn the Oven Temperature knob to the AUTO
SELF CLEAN position.
4. Press the START TIME pad.

OPERATING THE SELF-CLEANING OVEN
(continued)

Questions and Answers
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
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.
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. Is the “crackling” or “popping” sound I hear
during cleaning normal?
A. Yes. This is the sound of the metal heating and
cooling during both 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 might
also cause a strong odor when cleaning.
Q. What causes the hair-like lines on the enameled
surface of my oven?
A. This is a normal condition, resulting from heating
and cooling during cleaning. These lines do not
affect how your oven performs.

Q. Why do I have ash left in my oven after
cleaning?
A. Some types of soil will leave a deposit which is
ash. It can be removed with a damp sponge
or 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. 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. Can I cook food on the cooktop while the oven
is self-cleaning?
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?
A. The AUTO SELF CLEAN light will flash until
the latch is moved to the right.

CARE AND CLEANING
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.

Control Panel and Knobs
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.

Molded Rib

Spring clip
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.

Operating the Self-Cleaning Oven

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
cookware is not removed, it will burn on the glass
cooktop surface and cause permanent discoloration.

Oven Shelves

Care and Cleaning

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 selfcleaning to make the shelves slide more easily.

Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.

Broil Element

Bake Element

(continued next page)

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 soapfilled or plastic scouring pad.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper towels
or a dishcloth. Soaking the pan will remove burned
on foods.
Both the broiler pan and grid may be cleaned with a
commercial oven cleaner.

Both the broiler pan and grid can also be cleaned in
the dishwasher.
Do not clean the broiler pan or grid in the selfcleaning oven.
Do not store a soiled broiler pan and grid anywhere
in the range.

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.
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.

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: 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.

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.
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.
The storage drawer may be removed for cleaning under
the range.

To remove:
• Pull the drawer straight out
and lift over the guide stops.
To replace:
• Lift over the guide stops and
slide the drawer into place.
To clean the inside and outside:
• Wash with soap and water. Rinse well. Do not use
cleansing powders or harsh abrasives which may
scratch the surface.

Oven Interior Light
To remove:
Socket
31⁄2 ″ Max. Length
Unscrew the cover
and remove the bulb.
Bulb
To replace:
Put in a new 40-watt
Glass Cover
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.

Care and Cleaning

NOTE: The glass cover should be removed only
when cold. Wearing latex gloves may offer a
better grip.
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.

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:
• Phillips head screwdriver
• 13⁄8″ 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.
The bracket is packed inside the oven. Remove and
follow the instructions below.
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.
Adjacent
cabinet
or final
location
of range
side panel

Outside edge of
bracket to be flush
with left or right side
of range

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.
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.
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.

Bracket
Wall Plate

Screw must enter wood
or metal

Attachment to wall
Wall behind range

Make sure
leg leveler
engages slot

Fig. 1

QUESTIONS?
USE THIS PROBLEM SOLVER
“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
MAINTAIN A ROLLING
BOIL OR FRYING RATE IS
NOT FAST ENOUGH
COOKTOP FEELS HOT

• You must use pans which are absolutely flat. If light can be seen between
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.

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
(may appear as cracks) OR
ABRASIONS ON RADIANT
COOKTOP GLASS SURFACE

• 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.

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.

• The glass cooktop surfaces may seem hotter than you are used to.
This is normal. Make sure flat-bottomed pans are used.

DARK STREAKS OR SPECKS • Use a razor scraper and recommended cleaning procedure.
AREAS OF DISCOLORATION
ON COOKTOP

• Marks from aluminum and copper pans as well as mineral deposits from water
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
• Incorrect cookware used. Use only flat cookware to minimize cycling.
AND ON OF SURFACE UNITS
THE DISPLAY GOES BLANK • Disconnect power to the range at the fuse box or circuit breaker for at least
OR INDICATOR LIGHTS
10 seconds. Turn power on and power up your range. If the indicator lights are
COME ON WHEN THE
still on, call for service.
RANGE IS NOT IN USE
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)

Problem Solver

POSSIBLE CAUSE

Anti-Tip Device

PROBLEM

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.
• 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.
• 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.
• 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 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.
• Turn the Oven Temperature knob to OFF. Allow the oven to cool.
Never force the door latch handle.

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT
ROAST OR BAKE
PROPERLY

CLOCK AND TIMER
DO NOT WORK

OVEN WILL NOT
SELF-CLEAN

OVEN DOOR
ACCIDENTALLY LOCKED
DURING COOKING
OVEN DOOR WILL
NOT UNLOCK
OVEN NOT CLEAN
AFTER CLEAN CYCLE
AUTO SELF CLEAN
LIGHT FLASHES
OVEN TEMPERATURE
TOO HOT OR TOO COLD
“BURNING” OR “OILY”
ODOR EMITTING FROM
OVEN WHEN TURNED ON
STRONG ODOR

• Oven must cool below locking temperature.
• 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.
• The Oven Temperature knob is set at AUTO SELF CLEAN before the
door latch handle is moved to the right.
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
• 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.
• 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…call, toll free:
GE Answer Center®
800.626.2000
consumer information service

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!

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.

The Problem Solver

GE Answer Center®

For Customers With Special Needs…
2’ 6"
TBXTOLITE
ON WALL

SINGLE CONTROL
FAUCET

6’ 10"

8"
5"
5"

1’ 0"
7"

3’

1/8"

800.626.2000

FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"

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

SCALE 1’=1"

Upon request, we will provide
Braille controls for a variety of
Hotpoint appliances, and a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility. To obtain
these items, free of charge, call
800.626.2000.

Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.

800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your Hotpoint product warranty expires. Purchase a GE contract while
your warranty is still in effect and you’ll receive a substantial discount. With
a multiple-year contract, you’re assured of future service at today’s prices.

Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances can
have parts or accessories sent directly to their home.
Our parts system provides access to over 47,000
Genuine Renewal Parts…and all are fully warranted.
VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.

Consumer Services

Service Contracts

YOUR HOTPOINT ELECTRIC RANGE

WARRANTY
WHAT IS COVERED

WHAT IS NOT COVERED

Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.

FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the range that fails because
of a manufacturing defect.

• Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center®
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical, gas,
exhausting and other connecting
facilities as described in the
Installation Instructions provided
with the product.

*******************************

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).

• 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.
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
Part No. 164D2966P215
Pub No. 39-4753
10-95

RB787
Printed in LaFayette, GA

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