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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Page Count: 40

Aluminum Foil 4, 21, 25, 27, 29

Anti-Tip Device 3, 36

Appliance Registration 2

Automatic Timers & Clock 15, 16

Care and Cleaning 33–35

Consumer Services 39

Important Phone Numbers 39

Removal of Packaging Tape 2

Features 6, 7

Model and Serial Numbers 2

Oven 18–32

Baking 19–21

Broiling 27, 28

Lift-Off Oven Door 27–29, 34

Oven Control Settings 15–17

Oven Interior Light 18, 29, 35

Oven Vent 4, 35

Power Outage 17

Roasting 25, 26

Self-Cleaning 29–32

Shelves 4, 18, 19, 25,

27–29, 33

Thermostat Adjustment 24

Timed Baking 22, 23

Preparation 8, 36

Problem Solver 37, 38

Safety Instructions 3–5

Surface Cooking 8–14

Canning Tips 13

Cooktop Comparison 8

Cookware Tips 11, 12

Surface Cleaning 14

Surface Control Settings 10

Warranty Back Cover

GE Answer Center®

800.626.2000

Contents Use and Care

Guide

Model RB787

How to get the best from

Your Range

164D2966P215

39-4753

10-95 CG

HELP US HELP YOU…

Before using your range, read this guide

carefully.

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

How to Remove Packaging Tape

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.

Write down the model and serial

numbers.

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:

Model Number

Serial 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 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.

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.

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.

• 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.

(continued next page)

Important Safety Instructions

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

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 foam-

type 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 foam-

type 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.

Important Safety Instructions

• 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

• 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.

SAVE THESE

INSTRUCTIONS

FEATURES OF YOUR RANGE

OFF

LO HI

MED

OFF

LO HI

MED

OFF

LO HI

MED

OFF

LO HI

MED

PREHEATED

OVEN ON

200

BROIL

OFF

LATCH

DOOR

250

350

300

450

500

AUTO

SELF

CLEAN

550 400

HOUR MIN.

HR MIN

COOK

TIME

START

TIME

TIMER



ON/OFF

AUTOMATIC OVEN

CLOCK

OVEN CLEANING –

MOVE DOOR LATCH TO RIGHT. TURN OVEN KNOB TO "AUTO SELF CLEAN."

1 1 3 1 1

2 24 5 7

Features of Your Range

Explained

Feature Index on page

1Surface Unit Controls 3, 10, 33

2Surface Unit “On” Indicator Light 10

3Oven Light Switch 18

4AUTOMATIC OVEN Light 15, 22, 23

5Clock and Timer 15, 16

6OVEN ON Light 15, 17

AUTO SELF CLEAN Light 15

PREHEATED Light 15, 17

7Oven Temperature Knob 15, 17, 33

8Oven Vent Duct 4, 35

9Cooktop Surface Units 3, 5, 10–14

10 Hot Surface Light 9, 12

Light will glow when the cooktop is hot to the touch.

11 Broil Element 27, 28, 33

12 Oven Shelf Supports 18, 19, 25, 27,

Shelf positions are suggested in the 28, 33

Baking, Roasting and Broiling sections.

13 Oven Shelf with Stop-Locks 4, 18, 19, 25,

27–29, 33

14 Bake Element 33

May be lifted gently for wiping the oven floor.

15 Lift-Off Oven Door with Broil Stop Position 27–29, 34

16 Broiler Pan and Grid 4, 25,

Do not clean in the self-cleaning oven.

27–29, 34

Storage Drawer 3, 35

18 Model and Serial Numbers 2

19 Anti-Tip Device 3, 36

20 Oven Interior Light 18, 29, 35

21 Oven Door Latch 19, 22, 25,

Use for self-cleaning only. 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 Anti-

Tip device (allow for some side to side adjustment).

Allow a minimum clearance of 1/8″between the

range and the leveling screw that is to be installed into

the Anti-Tip device.

HOW DOES THIS COOKTOP COMPARE

WITH YOUR OLD ONE?

Type of Cooktop Description How It Works

Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on

(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to

Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is

induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away

under a glass and changes heat settings right away, like a gas cooktop. After turning the control

surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best

tubing containing cooking results, use good quality pans. Electric coils are more forgiving of

electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change

wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to

over a drip pan. continue cooking for a short time after they are turned off.

Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good

disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The

cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan

from the solid disk if you want the cooking to stop.

Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but

gas burners use pans should be well balanced. Gas burners heat the pan right away and change

either LP gas heat settings right away. When you turn the control off, cooking stops right away.

or natural gas.

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.

General Information About Radiant Surface Units

The radiant cooktop features heating units beneath a

smooth glass surface. The surface units are shown by

outlines on the glass.

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.

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.

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.

A “HOT SURFACE” light will glow brightly when any

element is turned on.

Hot Surface Indicator Light

Cooktop Comparison

OFF

LO HI

MED

OFF

LO HI

MED

OFF

LO HI

MED

OFF

LO HI

MED

PREHEATED

OVEN ON

200

BROIL

OFF

LATCH

DOOR

250

350

300

450

500

AUTO

SELF

CLEAN

550 400

HOUR MIN.

HR MIN

COOK

TIME

START

TIME

TIMER



ON/OFF

AUTOMATIC OVEN

CLOCK

OVEN CLEANING –

MOVE DOOR LATCH TO RIGHT. TURN OVEN KNOB TO "AUTO SELF CLEAN."

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.

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.

OFF

LO HI

MED

Medium

High

Medium

Low

How to Check Pan Performance

Use of correct cookware can affect the cooking

performance and cleaning of your cooktop.

The correct cookware reduces the temperature of

the cooktop surface and minimizes the chance of

spillovers burning onto the cooktop.

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.

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.

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.

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.

• 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.

• 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

Types of Cookware

Surface Controls Surface Cookware Tips

SURFACE COOKWARE TIPS

(continued)

SPECIAL CAUTIONS FOR GLASS COOKTOPS

• Never cook directly on the

glass. Always use cookware.

• Always place the pan in the

center of the surface unit you

are cooking on.

• 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.

DROPPING

DRAGGINGDRAGGING

CUTTING

OFF CENTER

SURFACE 

COOKING

SURFACE 

COOKING

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.

HOME CANNING 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.

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.

Surface Cookware Tips Home Canning Tips

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.

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 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.

Surface Cleaning Features of Your Oven Control

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.

6. OVEN ON Light. Glows any time the oven is

heating. The light will flash at the end of a timed

oven operation, reminding you to turn the Oven

Temperature knob to OFF.

7. OVEN TEMPERATURE Knob. Turn this

knob to the temperature or function you want.

See the Baking, Roasting, Broiling and Self-

Cleaning sections.

8. PREHEATED Indicator Light. Glows when the

oven reaches your selected temperature.

9. AUTO SELF CLEAN Light. Glows when the

oven is in the Self-Clean cycle. After the Self-

Clean Cycle, the light will flash. Unlatch the door

and turn the Oven Temperature knob to OFF.

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.

PREHEATED

OVEN ON

200

BROIL

OFF

LATCH

DOOR 250

350

300

450

500

AUTO

SELF

CLEAN

550 400

HOUR MIN.

HR MIN

COOK

TIME

START

TIME

TIMER

ON/OFF

AUTOMATIC OVEN

CLOCK

OVEN CLEANING – MOVE DOOR LATCH TO RIGHT. TURN OVEN KNOB TO "AUTO SELF CLEAN."

1 2 3 4 5 6 7

10 9 8

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.

OVEN CONTROL, CLOCK AND TIMER

To Set the Clock To Reset the Clock To Blank Out the Clock

1. Press the CLOCK pad.

2. Press the HOUR

and MIN. pads

to set the time

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.

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.

HOUR MIN.

CLOCK

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.

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.

TIMER

ON/OFF

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

OVEN CONTROL, CLOCK AND TIMER

Power Outage

When the power is restored the display will flash “PF” for Power Failure

until a pad is pressed or the knob is turned. Reset the clock to the correct

time of day.

If your oven was set for a timed oven operation when the power outage

occurred, the clock and all programmed functions must be reset. To reset

them, first turn the Oven Temperature knob back to OFF, reset the clock,

functions and knob back to the way they were before the power outage.

Oven Temperature Knob

The oven temperature knob maintains the temperature

you set from WARM to 550°F. It also has an OFF,

BROIL and an AUTO SELF CLEAN setting.

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. PREHEATED

OVEN ON

200

BROIL

OFF

LATCH

DOOR 250

350

300

450

500

AUTO

SELF

CLEAN

550 400

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.

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.

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

BAKING

Do not lock the oven door with the latch during baking. The latch is

used for self-cleaning only.

Your oven temperature is controlled very accurately using an oven control

system. We recommend that you operate the range for a number of weeks

using the time given on recipes as a guide to become familiar with your new

oven’s performance. If you think an adjustment is necessary, see the Adjust

the Oven Thermostat section. It lists easy Do It Yourself instructions on how

to adjust the thermostat.

NOTE: When the oven is hot, the top and outside surfaces of the range

get hot too.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

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.

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.

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.

(continued next page)

Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting A or B

Using Your Oven Baking

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.

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)

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

BAKING

(continued)

Pies Cakes

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Frozen pies in foil

pans should be placed on an aluminum cookie sheet

for baking since the shiny foil pan reflects heat away

from the pie crust; the cookie sheet helps retain it.

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products.

A cake baked in a pan larger than the recipe

recommends will usually be crisper, thinner and

drier than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may

overflow. Check the recipe to make sure the pan size

used is the one recommended.

Aluminum Foil

Never entirely cover a shelf with aluminum foil.

This will disturb the heat circulation and result in

poor baking. A smaller sheet of foil may be used

to catch a spillover by placing it on a lower shelf

several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do not open the door to

look at your food. Most recipes provide minimum and maximum baking

times such as “bake 30-40 minutes.” DO NOT open the door to check until

the minimum time. Opening the oven door frequently during cooking allows

heat to escape and makes baking times longer. Your baking results may also

be affected.

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.

Then press the HOUR and MIN. pads until the

correct time of day is displayed.

CLOCK

TIMED BAKING

(on some models)

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.

The COOK TIME and AUTOMATIC

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.

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.

HOUR MIN.

COOK

TIME

How to Set Immediate 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.

The COOK TIME and AUTOMATIC

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.

3. Press the START TIME pad.

The START TIME indicator will glow.

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.

START

TIME

HOUR MIN.

COOK

TIME

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.

How to Set Delay Start and Automatic Stop

Questions and Answers

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.

Baking Timed Baking

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

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.

HOUR

ADJUST THE OVEN THERMOSTAT—

DO IT YOURSELF!

ROASTING

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.

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.

Adjust the Oven Thermostat Roasting

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan.

This makes clean-up easier when using the pan for

marinating, cooking with fruits, cooking heavily

cured meats or basting food during cooking. Press the

foil tightly around the inside of the pan.

(continued next page)

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-side-

up, on the roasting

grid in a shallow

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.

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.

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per Pound Temperature °F.

Meat 3 to 5 lbs. 6 to 8 lbs.

Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°†

sirloin tip, rump or top round* Medium: 35–39 22–29 150°–160°

Well Done: 40–45 30–35 170°–185°

Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†

Medium: 25–30 24–28 150°–160°

Well Done: 30–35 28–33 170°–185°

Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°

Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°

Ham, precooked 325° To Warm:

–

20 minutes per pound (any weight)

115°–120°

Poultry 3 to 5 lbs. Over 5 lbs.

Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°

Chicken pieces 350° Well Done: 35–40 185°–190°

10 to 15 lbs. Over 15 lbs. In thigh:

Turkey 325° Well Done: 18–25 15–20 185°–190°

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

†The U. S. Department of Agriculture says

“Rare beef is popular, but you should know that cooking it to only 140°F. means some

food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 10 to 25 minutes per

pound additional time (10 minutes per pound for

roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked

successfully without thawing. Follow the directions

given on the package label.

BROILING

Questions and Answers

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.

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)

Roasting 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.

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.

How to Set Your Range for Broiling

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2 inches apart.

If desired, the fat may be trimmed, leaving a layer

about 1/8 inch thick.

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.

BROILING GUIDE

• 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.

• 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 11⁄2times 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.

Quantity and/or Shelf First Side Second Side

Food Thickness Position Time, Minutes Time, Minutes Comments

Bacon 1/2 lb. (about 8 C 41⁄241⁄2Arrange in single layer.

thin slices)

Ground Beef 1 lb. (4 patties) Space evenly.

Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.

Beef Steaks

Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook

Medium (1 to 11⁄2lbs.) C 8 6 through before browning. Pan frying

Well Done C 12 11 is recommended.

Rare 11⁄2 inch thick C 10 7–8 Slash fat.

Medium (2 to 21⁄2lbs.) C 15 14–16

Well Done C 25 20–25

Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes

(2 to 21⁄2lbs.), per side for cut-up chicken. Brush

split lengthwise each side with melted butter. Broil

skin-side-down first.

Bakery Products

Bread (Toast) or 2 to 4 slices C or D 11⁄2–2 1/2 Space evenly. Place English muffins

Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,

English Muffins 2 (split) C or D 3–4 if desired.

Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread

(6 to 8 oz. each) turn over. open. Brush with melted butter before

broiling and after half of broiling time.

Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush

1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler to

increase browning.

Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side

(precooked) for 11⁄2inch thick or home cured ham.

Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.

Well Done 2 (1 inch thick), B 13 13

about 1 lb.

Lamb Chops

Medium 2 (1 inch thick), C 10 9 Slash fat.

Well Done about 10 to 12 oz. C 12 10

Medium 2 (11⁄2inch thick), C 14 12

Well Done about 1 lb. B 17 12–14

Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in half

similar precooked lengthwise; cut into 5- to 6-inch pieces.

sausages, bratwurst

OPERATING THE SELF-CLEANING OVEN

Normal Cleaning Time is 4 hours 20 minutes

Before a Clean Cycle

We recommend venting with an open window or

using a ventilation fan or hood during the first self-

clean cycle.

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.

3. Clean spatters or soil on the oven front frame and

the oven door outside the gasket with a dampened

cloth. The oven front frame and the oven door

outside the gasket do not get cleaned by the self-

clean cycle. On these areas, use detergent and hot

water or a soap-filled steel wool pad. Rinse well

with a vinegar and water solution. This will help

prevent a brown residue from forming when the

oven is heated. Buff these areas with a dry cloth.

Do not clean the gasket.

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 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.

Do not let water run down through openings in

the top of the door. To help prevent water from

getting in these slots when cleaning, open the door

as far as it will go.

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.

(continued next page)

Oven light

Area inside

gasket

Oven

front

frame

Openings

in door Oven door

gasket

Area outside

gasket

Broiling Guide Operating the Self-Cleaning Oven

OPERATING THE SELF-CLEANING OVEN

(continued)

How to Set the Oven for Cleaning

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.

Easy Steps:

1. Latch the door.

2. Turn the Oven Temperature knob to

AUTO SELF CLEAN.

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 soap-

filled steel wool pad. Be sure to rinse thoroughly

with a vinegar and water mixture. These deposits

are usually

a salt residue that cannot be removed by

the Clean Cycle.

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.

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.

Operating the Self-Cleaning Oven

How to Set Delay Start of Cleaning

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.

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)

HOUR

START

TIME

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 Self-

Clean Cycle will automatically begin at the

time you selected.

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.

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.

(continued next page)

Broil Element

Bake Element

CARE AND CLEANING

BE SURE ELECTRICAL POWER IS OFF

AND ALL SURFACES ARE COOL BEFORE

CLEANING ANY PART OF THE RANGE.

Proper care and cleaning are important so your radiant

cooktop will give you efficient and satisfactory

service. If soil, mineral deposits from evaporated

water spills or metal rub-off from aluminum

cookware is not removed, it will burn on the glass

cooktop surface and cause permanent discoloration.

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.

The knob stem has a groove in each side. The groove

on one side has a spring clip. The other groove is

clear (see illustration). Check the inside of the knob

and find the molded rib.

Wash the knobs in soap and water or a vinegar and

hot water solution but do not soak.

Replace the knob by fitting the molded rib inside the

knob into the clear groove on the stem.

Oven Shelves

Clean the shelves with a mild abrasive cleanser or

steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

NOTE: The oven shelves may also be cleaned in

the self-cleaning oven. However, the shelves will

darken, lose their luster and become hard to slide.

Wipe the shelf supports with cooking oil after self-

cleaning to make the shelves slide more easily.

Operating the Self-Cleaning Oven Care and Cleaning

Spring clip

Molded Rib

Clear Groove

in Stem

CARE AND CLEANING

(continued)

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven.

Remove the grid from the pan. Carefully pour out

grease from the pan into a proper container. Wash and

rinse the broiler pan and grid in hot water with a soap-

filled or plastic scouring pad.

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 self-

cleaning 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.

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.

Inside Gasket

Gasket

Outside Gasket

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.

To remove:

Unscrew the cover

and remove the bulb.

To replace:

Put in a new 40-watt

appliance bulb.

NOTE:

• A 40-watt appliance bulb is smaller than a standard

40-watt household bulb.

• Install and tighten the cover.

• Reconnect electrical power to the range.

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

Glass Cover

Bulb

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.

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.

Socket

31⁄2″ Max. Length

Wall behind range

Adjacent

cabinet

or final

location

of range

side panel

Outside edge of

bracket to be flush

with left or right side

of range

Make sure

leg leveler

engages slot

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.

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.

Attachment to wall

Wall Plate

Bracket

Screw must enter wood

or metal

Fig. 1

PROBLEM POSSIBLE CAUSE

“F–AND A NUMBER” • If the time display flashes “F–and a number”, you have function error code.

FLASH IN THE DISPLAY If a function error code appears during the self-cleaning cycle, check the oven

door latch. The latch may have been moved, even if only slightly, from the

latched position. Make sure the latch is moved to the right as far as it will go.

Turn the Oven Temperature knob to OFF. Allow the oven to cool for one hour.

Put the oven back into operation.

• Disconnect all power to the range for 5 minutes and then reconnect power.

If the failure code repeats, then call for service.

SURFACE UNITS

WILL NOT • You must use pans which are absolutely flat. If light can be seen between

MAINTAIN A

ROLLING

the pan bottom and a straight edge, the elements will not transfer heat properly.

BOIL OR FRYING RATE IS

• Pan bottoms should closely match the diameter of the surface unit selected.

NOT FAST ENOUGH

COOKTOP FEELS HOT • The glass cooktop surfaces may seem hotter than you are used to.

This is normal. Make sure flat-bottomed pans are used.

FOODS COOK SLOWLY • Improper cookware being used. Pan bottoms should be flat, fairly heavy-weight

and the same diameter as the surface unit selected.

SURFACE UNITS DO NOT • Difficulty may be in the main distribution panel of your house, caused by a blown

WORK PROPERLY oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the main circuit

breaker, depending on the nature of the power supply. If a circuit breaker is involved,

reset it. If the control box uses fuses, the oven fuse (a cartridge-type) should be

changed, BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL

CIRCUITS. If after performing one of these procedures, the fuse blows or

circuit breaker trips again, call for service.

NOTE: Apartment tenants or condominium owners should ask their building

management to perform this check before calling for service.

• Cooktop surface unit controls are not properly set, or the wrong control knob

is set for the surface unit you are using.

TINY SCRATCHES • Incorrect cleaning methods have been used, cookware with rough bottoms has

(may appear as cracks) OR been used, or coarse particles (salt or sand) were between the cookware and the

ABRASIONS ON RADIANT surface of cooktop. Use recommended cleaning procedures, be sure cookware

COOKTOP GLASS SURFACE

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 • Do not slide aluminum cookware across the surface. Use recommended

(may appear as scratches) cleaning procedure to remove marks.

• Incorrect cleaning materials have been used, encrusted boilovers or grease spatters

remain on the surface. Use a razor scraper and recommended cleaning procedure.

DARK STREAKS OR SPECKS

• Use a razor scraper and recommended cleaning procedure.

AREAS OF DISCOLORATION • Marks from aluminum and copper pans as well as mineral deposits from water

ON COOKTOP or food can be removed with Cook Top Cleaning Creme.

HOT SUGAR MIXTURES/ • See the Glass Ceramic Cooktop Cleaning section.

PLASTIC MELTED TO

THE SURFACE

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 • Light bulb is loose or defective. Tighten or replace.

DOES NOT WORK • Switch operating oven light is broken. Call for service. (continued next page)

QUESTIONS?

USE THIS PROBLEM SOLVER

Anti-Tip Device Problem Solver

PROBLEM POSSIBLE CAUSE

OVEN WILL • Plug on range is not completely inserted in the electrical outlet.

NOT WORK • The circuit breaker in your house has been tripped, or a fuse has been blown.

• Oven controls not properly set.

• Door left in locked position after cleaning.

FOOD DOES NOT • The Oven Temperature knob not set at BROIL.

BROIL PROPERLY • Door not left open to the broil stop position as recommended.

• Improper shelf position being used. See the Broiling Guide.

• Food is being cooked on hot pan.

• Cookware is not suited for broiling.

• Low voltage. See the Broiling section.

• Aluminum foil used on the broil pan grid has not been fitted properly

and slit as recommended.

FOOD DOES NOT • The Oven Temperature knob not set correctly.

ROAST OR BAKE • Shelf position is incorrect. See the Roasting or Baking sections.

PROPERLY • Oven shelf not level.

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

• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do It Yourself section.

CLOCK AND TIMER

• Make sure the electrical plug is plugged into a live, properly grounded

DO NOT WORK

power outlet.

• Check for power outage.

• Review the Oven Control, Clock and Timer section of this guide.

OVEN WILL NOT • Oven temperature is too high to set self-clean operation. Allow the range to cool

SELF-CLEAN to room temperature and reset the controls.

• Oven Temperature knob not set to AUTO SELF CLEAN.

• Door latch handle not moved all the way to the right.

OVEN DOOR • Turn the Oven Temperature knob to OFF. Allow the oven to cool.

ACCIDENTALLY LOCKED Never force the door latch handle.

DURING COOKING

OVEN DOOR WILL • Oven must cool below locking temperature.

NOT UNLOCK

OVEN NOT CLEAN • Oven controls not set properly.

AFTER CLEAN CYCLE • Heavily soiled ovens may need to self-clean again or for a longer period.

• Heavy spillovers should be cleaned before starting clean cycle.

AUTO SELF CLEAN • The Oven Temperature knob is set at AUTO SELF CLEAN before the

LIGHT FLASHES door latch handle is moved to the right.

OVEN TEMPERATURE • Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

TOO HOT OR TOO COLD Do It Yourself section.

“BURNING” OR “OILY” • This is normal in a new oven and will disappear in time. To speed the process,

ODOR EMITTING FROM set a self-clean cycle for a minimum of 3 hours. See the Operating the

OVEN WHEN TURNED ON Self-Cleaning Oven section.

STRONG ODOR • An odor from the insulation around the inside of the oven is normal for the

first few times the oven is used. This is temporary.

If you need more help

…

call, toll free:

GE Answer Center®

800.626.2000

consumer information service

THE PROBLEM SOLVER

(continued)

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.

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!

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.

GE Answer Center®

800.626.2000

Whatever your question about any Hotpoint major appliance, GE Answer

Center®information service is available to help. Your call—and your

question—will be answered promptly and courteously. And you can call any

time. GE Answer Center®service is open 24 hours a day, 7 days a week.

Service Contracts

800-626-2224

You can have the secure feeling that GE Consumer Service will still be there

after your Hotpoint product warranty expires. Purchase a GE contract while

your warranty is still in effect and you’ll receive a substantial discount. With

a multiple-year contract, you’re assured of future service at today’s prices.

Parts and Accessories

800-626-2002

Individuals qualified to service their own appliances can

have parts or accessories sent directly to their home.

Our parts system provides access to over 47,000

Genuine Renewal Parts…and all are fully warranted.

VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this guide

cover procedures intended to be performed by any user.

Other servicing generally should be referred to qualified

service personnel. Caution must be exercised, since

improper servicing may cause unsafe operation.

For Customers With Special Needs…

800.626.2000

SINGLE CONTROL

FAUCET

TBXTOLITE

ON WALL

6’ 10"

8" 6"

1’ 0"

R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.

SINK SHOULD ALSO BE UNDERCOATED

2’ 10"

3’ 1/8"

SCALE 1’=1"

SECTION A-A

FLUORESCENT

FIXTURE

THIS LIGHT CAN

BE INSTALLED

IN BOTTOM OF

WALL CABINETS

2’ 6"

The Problem Solver Consumer Services

WHAT IS COVERED *******************************

This warranty is extended to the

original purchaser and any

succeeding owner for products

purchased for ordinary home use in

the 48 mainland states, Hawaii and

Washington, D.C. In Alaska the

warranty is the same except that it is

LIMITED because you must pay to

ship the product to the service shop

or for the service technician’s travel

costs to your home.

All warranty service will be

provided by our Factory Service

Centers or by our authorized

Customer Care®servicers during

normal working hours.

Should your appliance need

service, during warranty period or

beyond, call 800-GE-CARES

(800-432-2737).

WHAT IS NOT COVERED

• Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions

about operating the product,

please contact your dealer or our

Consumer Affairs office at the

address below, or call, toll free:

GE Answer Center®

800.626.2000

consumer information service

•Improper installation.

If you have an installation

problem, contact your dealer or

installer. You are responsible for

providing adequate electrical, gas,

exhausting and other connecting

facilities as described in the

Installation Instructions provided

with the product.

•Replacement of house fuses or

resetting of circuit breakers.

•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

YOUR HOTPOINT ELECTRIC RANGE

WARRANTY 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.

RB787

Printed in LaFayette, GA

Part No. 164D2966P215

Pub No. 39-4753

10-95 CG

Recycled Paper

Ge Appliances Electric Coil And Radiant Rb787 Users Manual

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