Summary of the content on the page No. 1
Howtog thebest from
20
Aluminum Foil
use and care of
—
3,5
Anti-TipBracket
models
2
ADDliance Registration
C~hningTips-
22-24
Care and Cleaning
14
Clock/Timer
5
Energy-SavingTips
6-9
Features
5
InstallationInstructions
I
5
1 Leveling
2
Model and Serial Numbers
15-21
Oven
16,17
Baking, Baking Guide
~roi]ing, Broiling Guide ~o>z!
———
15
Control Settings
22
Door Removal
Light; Bulb Replacement 15,22
Roasting, RoastingGuide 18>19
23
Thermos@tAdjustment
22
VentDuct
25
Problem Solver
27
ReDairService
Summary of the content on the page No. 2
Readthis bookcarefully. It isintendedtohelp youoperate andmaintainyour new ra~lge Immediatelycontactthe dealer (or properly. builder)d~atsold youtilerange. Keepit handy for answersto your questions. If youdon’tunderstandsomething or need more help, write (include Check the Problem Solveron your phone number): page 25. It listscauses of minor Consumer Affairs operatingproblemsthat you can Hotpoint correct yourself. AppliancePark Louisville, KY 40225 write downthemodel YOU’11 find them on a label
Summary of the content on the page No. 3
. .. ANTI-TIPbracket suppli~. To check if tie bracket is inswd and engagedproperly,removetie drawer (on models so equipped) and inspecttie rear levelingleg. Make sure it fits securelyinto tie slot in tie bracket. For modelswithouta storage drawer, carefilly tip @erange forward to check if tie ANTI- TIP bracket is engagedwiti tie Ievelhg leg. If you pull the rangeout from tie waflfor any reason, make sure tie rear leg is re~rned to its position in tie bracket when you push he range back. ., ..———
Summary of the content on the page No. 4
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Summary of the content on the page No. 5
. ... OveaCoo]iimg @ Preheat oven o131y when * Use cookwareof mediumweight call Setfle intoSoit floor ioverings necessary.Idost foodswill cook alumIinum,with tight-fittii~g covers, such as !cushion@d vinyl or satisfactorilywithout preh~ating. and flat bottomswhich completely {:arpeting. When movingthe range if you find preheatingis ncc~ssary, coverthe heated portion of the on thistype of flooring, use care, watchthe indicatorIight, and put surfaceunit. and it is recommended that these food in ov
Summary of the content on the page No. 6
“. .- . o * ** + ., Models m5m, M5UJ *One su~ace unit ON indicator light on Rfi5-ilJ, 4 onRA513J (one over each surface unit control) *“No oven light on RA511J ,/ @
Summary of the content on the page No. 7
Model RB524J @ 1 Modeland Serial Numbers i e 2 SurfaceUnit Controls 3 “ON” IndicatorLight/Lights for SurfaceUnits 4 Oven Set Control 5 Oven TernpControl 6 Oven CyclingLight 7 AutomaticOven Timer, 14 Clock& Clock and Minute Timer MinaTlrner 8 Stay-UpCalrod@ SurfaceUnit 23 ] 3 6-in. 3 6-in. 3 6-in. 3 6-in. 3 6-in. (,Maybe raisedbutnotremoved 18-in. 18-in. 18-in. 1 8-in. 18-in. whencleaningunderunit.) 2 6-in. 9 Plug-InCalrod@ SurfaceUnit 23 2 8-in. (Maybe removedwhencleaning underunit.) 10 Chrome-P
Summary of the content on the page No. 8
—: , .. . Model RS42J (slide-In) .. . e .. 7
Summary of the content on the page No. 9
.,: .{ -, -. a . } . .. ] 2 Surface Unit Controls 10 I 3 “ON” Indicator Light/Lights 10 2 2 for Surface Units e 4 Oven Set Control 15 , 1 5 Oven Temp Control 15 I 6 Oven CyclingLight 15 e I 7 AutomaticOven Timer, 14 Clock and Minute Timer 23 3 6-in. 3 6-in. 3 6-in. 8 S&y-UpCalrod” Surface Unit 1$-in. 1 $-in. 18-in. I (May be raised but not removed when cleaning under unit.) 4 9 Chrome-Plated Trim Ringsand 22 4 4 Aluminuin Drip Pans e e 22 10 Oven VentDuct (Located under right rear surface unit.)
Summary of the content on the page No. 10
Quickstartforcooking; Yoursurfaceunitsand controls bringwatertobofi. are designedto giveyouaninfinite choiceof heat setiingsforsurface Fastfry,panbrofl;mair~ti unitcooking. fastboilon largeamount offood. At both OFF and HIGH positions, thereis a slightniche so control Sauteandbrown;maintain “clicks” atthosepositions; “click” slowboilon largeamou~~t on HIGH marks the highestsetting; of food. thelowestsettingis betweenthe {;ookafier startingat wordsWARMafidOFF. In a quiet HIGH; cook withlittle kit
Summary of the content on the page No. 11
,, 1 ..? A. Because the s~lrfaceunit is . not flat. Make sure that the“feet” designedforcanningpurposes.Check A. Cookwarewithoutflat surfaces is not recommended. The lifeof on your Calrod@unitsare.sitting the manufacturer’sinstructionsand tightlyin the rangetop indentation recipesfor preserving foods.Be your surface unit can be shortened and the reflector ring is flat on the sure canner is fiat-bottomeda~]d and the range top can be damaged range surface. fitsoverthe centerof yourCalrod@ from the
Summary of the content on the page No. 12
fittinglids. Match the sizeof the — cooti. Flat ground~roceram” sauc;pan to the sizeof the surface 1.usemedium-or heavy-weight saucepansor still.etscoatedon the unit. A pan that extendsmore than cookware.Aluminumcookware bottomwith aluminumgenerally an inch be~~ond the edge of tl~etrim conductsheat faster &an other ring traps heat whichcauses cook ~V~rdY. metals. Cast iron and coatedcast “crazing” (finehairline cracks) on iron cookwareis slowto absorb 2. Toconsene tie mosttooting porcelain, and
Summary of the content on the page No. 13
3. Deep Fat F~ing. Do not overfill ketilewith fat tia~may spillover wher}addi~~g food. Frosty foods bubblevigorously.Watchfoods fryingat HIGH temperaturesarid keeprangeand hood clean from accum,~llated grease. Dii%ctiolls and Setting Setting to Complete Fmd Cookware to Smtcooking Cookiri~ LOW,Cover skilietand For crisp dry chicken, coveronly Fnea Chicken Covered HIGH. Melt fat. Switchto afier switchingto LOWfor 10 Skillet MED HI to brownchicken. cook untiltender. rninut.es. Uncoverand cook,turni
Summary of the content on the page No. 14
The automatictimer and clock on QKBestiom andAmwers ‘Ilnle Bak6uses your rangeare helpfuldevices~hat Automatic mnler Q. Hovican I llse my Minute serve severalpurposes.Theknob miller to malLemy surface UsingAutomaticTimer, yOLJ call locationson some rangemodels cookingeasier? TIME BAKEwith the ovenstarting may vary and will look likeone of immediatelyand turning off at the A. ‘Your MinuteTimer willhelp the two setsof timers below. Stop Time set or set both DELAY time totalcookingwhich includes h~
Summary of the content on the page No. 15
,, .- 0$’enInterior Slleivos The shelve(s)are designedwith StOp-IOCkS so that whe~~ plii~~d —— correctly on the shelf supports, properly.Read over-thedirections for the AutomaticOven Timer so they (a) will stopbeforecoming completelyfromthe oven,and (b) you understandits use with the willnot tilt when removingfood controls. from or placingfoodon them. 2. Check oven interior. Look at ~ REMQ~ shelve(s)fromthe the shelves. Take a practice run at ~L.__.-y oven,lift up rear of shelf, pull removing an
Summary of the content on the page No. 16
;~. ~ f.<~~~eg >J . .. \Vhencookinga food for the first fi+at youset. Examplesof Immediate time in your new oven, usetime Start (oventurns on now a~~d you set ii to turn off automatically)or givenon recipes as a guide. Oven thermostats,overa period of’years, Delay Start and Stop(sct[ingthe may “drift” from the factorysetting ovento turn on automaticallyat a and differencesin timingbetween later time and turn off at a preset an old and a new ovenof 5 to 10 stop time) will be described. minutesare
Summary of the content on the page No. 17
Roasting is COOking by clry heat. Tender meat or poultry can be roasted uncoveredin youroven. Roastingtemperatures, which shouldbe lf)wand steady,keep A. Checking the finished internal spatteringto a minimum. When temperatu~eat the compilationof roasting, it is not necessary to cookingtime is recommended. sear, baste, cover or add water Temperaturesare shownin Roasting to your meat. Guide on oppositepage. For roasts over 8 pounds, cooked at 300”F. Roastingis really a baking Step 4: Most meatscon
Summary of the content on the page No. 18
just beforeroasti~]g.Use meat temperaturerise, if desired, remove probe for more accurate doneness. Ioastfrom oven at5°t0100F. less Control signalswhen foodhas than temperatureorIguide. reached set temperature. (Do not place probe in stuffing.) Internal Oven ApproximateRoastingTime, in Minutes per Wund Temperature‘F Type Temperature Doneness 3 to S-lbs. 6 to $-lbs. Meat 325° Rare: 24-30 18-22 130°-1400 Tender cuts; rib, highquality Sii lointip, 22-25 150°-160” Medium: 30-35 rump or top roundy 17
Summary of the content on the page No. 19
Broil;ngis cookingfoodby intense Step 6: Turn foodonly once during r~diantheat from the upperunit in coolcing.Time foodsfor first side the oven. Most fish and tender cuts per BroilingGuide. of meat can be broiled. Follow Turn food, then usetimes givenfor A. Chicken is the only footi ~hesestepsto keep spatteringand second side as a guideto preferred recommendedfor closed-door smokingto a minimum. doneness. (Where two thicknesses broiling. This is becausechickenis and times are giventogether,use S
Summary of the content on the page No. 20
., Toslash, cut crosswisethrough 6. Broilerdoes not need to be : f$$~d<~~ways us: broiler partand rack JthdtCOmeS Withyour oven. It is outer fat surfacejust to the edgeof preheated. Howeverjfor very thin designedto minimizesmokingand the meat. Use tongsto turn meat foods, or LO increasebrowning, spatteringby trappingjuices in the overto preventpiercing lneatand preheat if desired. shieldedlowerpart of the pan. losingjuices. “$= Frozeil steaks can be 2. Oven door should be ajar for all 4. If desi
