Cooking Guidelines for Aluminum Utensils and Oven Use, Exams of Cooking Basics

Download Cooking Guidelines for Aluminum Utensils and Oven Use and more Exams Cooking Basics in PDF only on Docsity!

,,!,

1

usea-d of

IR.Mmi RS

RB525F RS

IN3528F RS47G

IRB536F

tips p

ofyour ptii

pm

ppj

savetimeand

you cdl for service,

W3e the solver pilti

..- lt i

—

..

fk%%d‘This

It is designed to help you operate and maintain your new Flange properly. Keep it handy for answers to your questions. If you don’t understand some- thing or need more help... Call, toll free: The GE Answer CenterTM 800.626. consumer information service or write: (include your phone number); Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225

the and

Serial

You’ll find them on a label on the front of the Range behind the oven door. 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 No.

Serial No. Use these numbers in any corre- spondence or service calls con- cern ing your Range.

MYOU

a immediately contact the dealer (or builder) that sold you the Range.

-mm?and m.. Y!3UJCM for ‘sWwim Check the Problem Solver (page 26), It lists minor causes of oper- ating problems that you can cor- rect yourself. It could save you an unnecessary service call.

,-,.--... Your range, !W many other h~u~e- ‘= - hold items, is #W?a?/yand can SMe :-’- into soft mxw fmferhlgs such as viny! of Cak’p$i?m’lg. When moving the range on this ---- type of flooring, use care, and it i recommended that these simple afld inexpensive instructions be followed.

:-..—..,.—:. E

-@.”;.:,- The range should be installed on W%=

“=.

a sheet of plywood (or similar material) as follows: fba fiocwCow?wh?gIS d W 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 cov- ering. This will then allow the range to be moved for cleaning or servicing.

(WI FM and FIB fmukk] Leveling screws may be located on each corner of the base or on only the two front corners of the range depending on the model. By removing the bottom drawer you can level the range to an uneven floor with the use of a nutdriver. To remove drawer, pull drawer out ““ : all the way, tilt up the front and remove it. To replace, insert glide at back of drawer beyond stop on range glides. Lift drawer if neces- sary to insert easily. Let front of drawer down, then push in to close.

I

2

When using electrical appliances

basic safety precautions should

be followed, inciuding the

;Ollowing:

$J Use this appliance oniy for its

intended use as described in this

manual.

Q Be sure your appliance is

properly installed and grounded

by a qua~ifiedtechnician in

accordance with the provided

installation instructions.

e Don’t attempt to repair or

replace any part of your range

unless it is specifically recom-

mended in this book. All other

servicing should be referred to

a qualified technician.

s More performing any

service, DISCONNECT THE

RANGE POWER SUPPLY AT

THE HOUSEHOLD DISTRIBU-

TION PANEL BY REMOVING

THE FUSE OR SWITCHING

OFF THE CiRCUIT BREAKER.

9 DO no%heave ak3ne—

children should not be left alone

or unattended in area where

appliance is in use. They should

never be allowed to sit or stand

on any part of the appliance.

0 ~~n’t anyone to climb,

stand or hang on Me door,

(N’range top. They could

the range and even ?ip it

over causing severe

injury.

~:’ DO NOT

ITEMS OF TO

.4=4EM3VEA (X3 ON ‘THE

(X=A RANGE’–

ON THE

TO REACH ITEMS

BE

@ Loose

fitting or hanging garments

should never be worn while

using the appliance=Flammable

material could be ignited if

brought in contact with hot heat-

ing elements and may cause

severe burns.

@ (JSeonly dry

moist or damp potholders on

hot surfaces may result in burns

from steam. Do not let pot-

holders touch hot heating ele-

ments. Do not use a towel or

other bulky cloth.

@ !$&weruse your for

or the room.

@ storage in or on AppWwKx3-

Flammable materials should not

be stored in an oven or near sur-

face units.

@ Keep hood and grease filters

clean to maintain good venting

and to avoid grease fires.

a !20 not let cooking grease or

other materials acxx.1+=

mu!ate in the range or neal’ Km

o Do not use water on grease

fires. Never pick up a W4ming pan. pan on w.wface unit by ccwering pan wi!h well M, cookie shed CM?flat tray. Fh’rikig CJ’ease a pan ‘can be put out by Cx2v’ewngwith baking soda or, if a muW- purpose dry dwmkxd w foam.

oven. These surfaces may be

hot enough to burn eventhouah

they are dark in color. During -

and after use,do not touch, or

let clothing or other flammable

materials contact surface units,

areas nearby 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, oven vent opening

and surfaces near the openings,

and crevices around the oven

door.

The inside surface

of the oven may be hot when the

door is opened.

G tXMMN2Jpork follow

our directions exactly and

always cook the meat to at least

170°. This assuresthat, in the

remote possibility that trichina

may be present in the meat, it

will be killed and meat will be

safe to eat.

... -...+

e

:#J*-’J+.^ when^ Owim^ dam. The

..., ‘=%--hot m or steam wmicause 13wrwto hands, face

eye%

J ERcm’t heat kmd

h w? oven” Pressure

Cxmki up the

bw’st an hjw’y.

I: Keep oven vent ducts

unobstructed.

‘Jj Keep oven free from grease

build up.

Z’ Place oven rack in desired

position while oven is cool. If

racks must be handled when

hot, do not let potholder contact

heating units in the oven.

G Pulling out shelf to the shelf

stop is a convenience in lifting

heavy foods. It is also a precau-

ticm against burns from touching

hot su}faces of the door or oven

,-. When using cookin,g or roast-

ing bags in oven, follow- the

manufacturer’s directions.

. Do not use your oven to dry

newspapers. If overheated, they

can catch fire.

..”% - Q)$:.b–%!^ ‘ q^ ‘A’E3=2J~&,,@j.o ‘-’”* Q,=yiQ~,JtJ”+.fi’,q?/r”~*^ ~.’’.,~’}’~^ E:.,.>^ I!j-q;”j~fTJ:

‘-’ “-. IAM3PKpM’ Pan Sk--n-k

appliance is equipped with one

or more surface units of different

size. Select utensils having flat

bottoms large enough to cover

the surface unit heating e!ement.

The use of undersized utensils

will expose a portion of the

heating element to direct con-

tact and may result in ignition of

clothing. Proper relationship of

utensil to burner will also

improve efficiency.

@ f’q~verleave surface units

unattended at high heat

Boilover causes smoking and

greasy spillovers that may catch

on fire.

Q Be sure reflector pans and

vent ducts are not covered and

are in place. Their absence

during cooking could damage

range parts and wiring.

o Don’t use foil to

line reflectorpans or anywhere

in the oven except as described

in this book. Misuse could

result in a shock, fire hazard,

or damage to the range.

Q Only certain types of glass,

glass/ceramic, ceramic, earthen-

ware, or other glazed con~ainers

are suitable for range-top ser-

vice; others may break because

of the sudden change in tem-

perature (See Section on “Sur-

face Cooking” for suggestions.)

: To minimize burns, ignition of

flammable materials, and spill-

age; the handle of a container

should be positioned so that it is

turned toward the center of the

range without extending over

nearby surface units.

Don’t CM’soak

SxH%xx2units. Dcm’il

put W5wnin a

f~ turn surface unitto

OFF

@ Keep an eye on foods being

fried at HIGH or MEDIUM HIGH

heats.

@ TOavQ16jjthe 0?a

burn Or’ $MX2k,

be 0?3rtahllthat w-w for

?3[1surface units are at OFF posi”

tkm and 2411coils are cool before

to remove the unit.

@ foods under

the !Mm2d,turn the fan off. The

fan, if may’spread

the f!ame.

@ Foods for be as

dry as possibk?eFrost on frozen

foods or moisture on fresh foods

can cause hot fat to bubble up

and over sides of pan.

@ Use little fat for effective

shallow or deep-fat frying. Fill-

ing 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.

D Nways IlwM tat and

watch as it heats.

Q Use deep fat thermometer

I

-—.,. .— .-. 0

t.....,-,.

~,.:-.] -5; Model and Serial Numbers 2

-----+

e

@

6$ @

-e;~.

‘~~ “ON” Indicator Light/Lights : for Surface Units

—

10

@ @ @

4 1 2 2

~]1 Oven Set Control @

&? Oven Temp Control

$$$ Oven Cy,ciing Light

13

–2__._.J

@

13

13

@

e?’

Clock & @ (^) Min. Timer

Automatic Oven Timer Clock and Minute Timer 12

17

@

3-6 in. 1-8 in.

Stay-Up Calrod@ Surface Unit $9 (Maybe raised but not removed when cleaning under unit.)

3-6 in. 1-8 in.

3-6 in. 1-8 in.

Plug-In Calroc@ Surface Unit Q) (May be removed when cleaning under unit.)

]} One-Piece Chrome Trim Ring and (^3) - Reflector Pan.

~ Separate Chrome Trim Ring and G Aluminum Reflector Pan

$# rightOven Vent Duct (Located under rear surface unit. )

Oven Interior Light (Comes ~ on automatically when door is opened. )

~ Oven Light Switch

@ Broil Unit

2-6 in. 2-8 in.

17 4

17 4 4 4

17 @^69

18 @

13 @ 6?

16 62 @

~ Bake Unit (May be lifted gently for wiping oven floor. )

~~ Oven Shelves

Oven Shelf Supports (Letters A, B, C, & D indicate cooking ) (^) positions for shelves as recommended on cooking charts. )

~ Broiler Pan and Rack

14 @ 63 @^ @

13 2 2 2 2

13

16

19 —

@ @

@ @

~ Storage Drawer

,,. ” ....... ‘
{i% (^) .ii -.-. .-’

7

.——-——,..—...-.—.—-—-.--.-.-..--,.--——————, .-,—.—.

II IIIi

. 1 @^ I

(slide-in)

(fj, (^) @@;,’= , /1\ /

.L

.-.i ,:,--A-——^ II^ II r-%^.^ .-d .

—

Surface Unit Controls Master Indicating Light for Surface Units Calrod@Surface Units

—.

-—

Quick start for cooking; bring water to boil. Fast fry, pan broil; maintain fast boil on large amount

HI

MED l-$!

MED

Low

Vvrvl

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking. At both OFF and HIGH positions, there is a slight niche so control “clicks” at those positions; “click” on HIGH marks the highest set- ting; the lowest setting is between the words WARM and OFF. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained. Switching heats to higher settings always show a quicker change than switching to lower settings.

Of food. Saute and brown; maintain slow boil on large amount of food. Cook after starting at HIGH; cook with little water in covered pan. step 1 Steam rice, cereal; maintain Grasp contol knob and push in... serving temperature^ of most foods.

No-m: “1. At HIGH, MED l-it, never leave food unattended. Boilovers cause smoking; greasy spiliovers may catch fire.

b

2. At WARM, LOW, melt choco- late, butter on small unit.

“+.,^ ej::.clk=$ fib~- ~-=^ =) Turn either clockwise or counter- clockwise to desired heat setting.

Be sure you turn control to OFF when you finish cooking. An indi- cator light will glow when ANY heat on any surface unit is on.

Q. Ivlay I can ~oods anc~preservss on my surfacf+units? A. Yes, but only use utensils de- signed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units. Q. Why do my utensils tilt when I place them on the surface unit? A. Because the surface unit is not flat. Make sure that the “feet” on your Calrod@ units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface. Q. Can I use special cooking equipment like an oriental wok, on any surface units? A. Utensils without flat surfaces are not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

~. Can i cover my reflector pans wit i~f~iI A. Yes, but make sure hole in center is left open Cl. Why is the porcelain finish on my containers coming off-? A. If you set your Calrod@ unit higher than required for the con- tainer material, and leave it, the finish may smoke, crack POP, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may darnage the finish.

——........ .-...,-————..——...-<—--.-—.. .... ----.-.. -

.,

1. Look at the controls. Be sure you understand how to set them prop- erly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.
2. Check oven interior. Look at the shelves. Take a practice run at re- moving and replacing them prop- erly, to give sure sturdy support.
3. Read over information and tips that follow.
4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

The controls for the oven(s) are marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE*, BROIL, and OFF. When you turn the knob to the desired setting, the proper heat- ing units are then-activated for that operation. OVEN TEMP maintains the tem- perature you set from WARM (150° ) to BROIL (550° ). The Oven Cycling Light glows until oven reaches the selected temperature, then goes off and on with the oven unit(s) during cooking. PRE-HEAT- ING the oven, even to high tem- perature settings, is speedy—rarely more than about 10 minutes. Pre- heat the oven only when necessary. [Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after light goes out.

For normal cooking, line up the desired temperatures (marked on the outer edge of the control knob) with the index marker located immediately above the control.

The shelve(s) are designed with stop-locks so that when placed correctly on the shelf supports, (a) will stop before coming com- pletely from the oven, (b) will not tilt when removing food nor when placing food on them. TO REMOVE shelve(s) from the oven, lift up rear of shelf, pull for- ward with stop-locks along top of shelf supports. Be certain that shelf is cool before touching. TO REPLACE shelve(s) in oven, insert shelf with stop-locks rest- ing on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper posi- tion, stop-locks on shelf will run under shelf support when shelf is pulled forward.

The oven has four shelf supports marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

(On Models So Equipped)

The light comes on automatically when the door is opened. (On models with oven window) use switch to turn light on and off when door is closed. Switch is located on front of door.

} (^) ,,“.., ; ) .’1..

(,

I -...O

to keand Bake

When cooking a food for the first time in your new oven, use time given on recipes as a guide, Oven thermostats, (^) over a period of years, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to ?0 minutes are not unusual and you may be inclined to think that the. new oven is not per- forming correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

Wep 1: Place food in oven, being certain to leave about l-inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results. Step 2: Turn OVEN SET Knob to BAKE and OVEN TEMP Knob to temperature on recipe or on Baking Chart. step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

The automatic oven timer controls :3re designed to turn the oven on or ~2ffautornatica J 1 y at specific ti rnes

Ihat you set. Exam p Ies of Imrme- diate Start (even turns 017now and

you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described.

NOTE: Before beginning make sure the hands of the range clock show the correct time of day. Immediate Start is simply setting oven to start baking now and turning off at a later time automat- ically. Remember, foods continue cooking after controls are off.

$Hep 1: TO set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. The Start Dial should be at the same position as the time of day on clock.

step 2: Turn^ OVEN SET Knob^ to TIME BAKE. Turn OVEN TEMP Knob to oven temperature, for example 250°

Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

‘On Models Equipped with TIME BAKE.

Step 1: To set start time, push in knob on START dial and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: TO set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time. NOTE: Time on Stop Dial must be later than time shown on range clock and Start Dial.

Step 3: Turn OVEN SET Knob to TIME BAKE. Turn OVEN TEMF’ Knob to 250° or recommended temperature. Place food in oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIM E BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations are done as explained, oven will oper- ate as it should.

,..---->, (-)

Broil inq is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a Iminimum.

Step 3: Position shelf on recom- mended shelf position as sug- gested on Broiling Chart on page

24. Most broiling is done on C position, but if your range is con-- nected to 208 volts, you may wish to use higher position. :;:e ~> $. (^) If meat has fat or gristle nea’r edge, cut vertical slashes through both about 2-in. apart. If desired fat may be trimmed, leaving layer about ‘/8-in. thick

Step z: place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire. Aluminum foil may be used to line broiler pan and rack. But, be CERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

Step 4: Leave door ajar about 3 inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

Step .5:Turn OVEN SET Knob and OVEN TEMP Knob to BROIL. Pre- heating units is not necessary. (See notes on Broiling Chart page 24.)

Step 6: Turn food only once during co~king. Time foods- for first side as on Broiling Chart page 24. Turn food, then use times given for sec- ond side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 7: Turn OVEN SET Knob to OFF. Serve food immediately, leave pan outside oven to cool during meal for easiest cleaning. k-r=-r.. -.,-. =.&~, .>t.,. I..,..=L-. --==,,. =-=,.-= T.. =. LY=*-... -. -=’-=---== .=.^ -.--—-...,..^ ------^ -“-.-.....-===——--—^ -^ -.^ ---^ -,^.^ ..—-—..-...~”^ —-.--m..-Qa

.::” /?//-/y ~ /-lcJ(]/(’j I Ieav(: the door closed w17en broiling chicken? A. Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more heat in oven, so chicken may be broiled but well-done inside. .-. ~~llL: iI hro 1IIr)<], I5 It rlcccss~{ry 10 ~{‘ \’,’]y:; [,,+~) ,: I‘]~:j., / [1 1/-)(. /- C. ,^ ,, ~ ;- )I, J?- yes, (Jsi ng the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan thljS keeping meal dryer. Juices are protected by the rack and stay cooler, ii] us preventing excessive spatter and smoking.

Q. Should I salt the meat before broiIing? A. No. Salt draws out the juices and allows them to evaporate. Always salt after. cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter. ~;;.~!~lhy~re my n“ieats not turning L3u i QS brown as t/7e )’s houId? A. In some areas, the power (volt- age) to the range may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Cheek to see if you are using the recommended shelf position. Broil for the longest period of time indi- cated in the Broil Chart in this book. Turn food only once during broiling.

16

Q. Do I need to grease my broiler rack to pt-event meat from stick irig’? A. No. The broiler rack is designed to reflect broiler heat thus keeping the surface cool enough to prevent meat sticking to the surface.

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid resistant. How- ever, any acid foods spilled (such as fruit juices, tomato, or vinegar) should not be permitted to remain on the finish.

(m BE)and Rs nlcdels) The area under the range of models equipped with a bottom drawer can be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if neces- sary to insert easily. Let front of drawer down, then^ push^ in^ to close.

Your Range is vented through a duct located under the right rear surface unit. Clean the duct often.

6i3$(hen Vent !DL4ct

Qj ~a~~~d@ Surface

@ Oven Lamp

Unit

To remove: e Make sure unit is COOI. I@ Lift up right rear surface unit. ~ Remove reflector pan and ring. ~ Lift out oven vent duct. To replace: Q Place the part over the oven vent located below the cooktop with opening of the duct under the round opening in the reflector pan. It is important that the duct is in the correct positiorl so mois- ture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven vent duct with aluminum foil or any other material. This prevents the oven vent from working properly during any cooking cycle.

Stay-Up surface units can be lifted upward and locked in that position for cleaning under unit. Be certain unit is coo! before lifting coil up. After lifting coil unit, remove trim ring and reflector pan to clean under unit. Clean pan and trim ring as recommended on Cleaning Chart on page 19.

@Replace reflector pan into recess in cooktop. Q put trim ring in place over reflector pan. @Guide the surface unit into place so it fits evenly into trim ring. Pan must be under trim ring

((NI Models so Clean the area under the reflector ~ ‘-; ~ pans often. Built-up soil, especially! ‘I ~ ~ grease, may catch fire. To make i :.--~’ ~ cleaning easier, the plug-in surface! ,:,,:., ~ units are removable.

1. (^) .,.,, =, ~ (^) ~.:;!,. :: t To clean:

o Wipearoundthe edges of the ~

surface unit opening in the , ~ range top. Clean the area below the unit. Rinse all washed areas : with a damp cloth or sponge. Caution: Be sure all controls are turned OFF before attempting to clean under the cooktop or re- moving the Calrod@ units.

,

f,

—-—-..—......,..-..-.=——..—...-—————..—..--—

Metal,including Brushed ChromeandCooktop

PorcelainEnamel’

painted Surfaces

o Soap andWater o sOap-Fill~dScouring Pad ~ PlasticScouringPad

e MildSoapandWater

~ Soap and Water

~ Soap and Water

~ Paper Towel ~ Dry Cloth e Soap and Water

@Soap and Water

e Soap and Water

e Soap and Water

@Soap and Water

e Soap and Water @Stiff-Bristled Brush @Soap-Filled Scouring Pad (Non Metallic)

o Soap and Water

Q Soap and Water

GmmE4r’s$ Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If sp!llover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water. Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool). Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if neces- sary. Rinse and dry. OPTION: The, broiler pan and rack may also be cleaned in a dishwasher. Pull off knobs. Wash gently but do not soak. Dry and return con- trols to range making sure to match flat area on the knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not iet water run down inside surface of glass. Wash, rinse then polish with dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners which may damage finish. Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soaP and water when cooled and then rinse. Polish with a dry cloth. Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders which may scratch or mar surface. To clean oven door: remove by opening to i3ROlL position and grasping door at sides. Lift door up and away from hinges. Clean with soap and water. Replace by grasping dcor at sides and lining up door with hinges. Push door firmly into place. Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly. Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water and dry and replace. Clean as described below or in the dishwasher. Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time YOUcook. TO remove “burned-on” sPatters use any or all cleaning materials mentioned. Rub /ighf/y with scouring pad to prevent scratching of the surface.

Your shelves can be cleaned by hand using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning. Spatters and spills burn away when the coils are heated. At the end of a meal, remove all utensils from the Calrod@ unit and heat the soiled units at H1. Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Cal rod@ unit. DO NOT handle the unit before completely cooled. For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out. Wipe with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads. Remove pans frequently and rub lightly with scouring ball or —

——

. ,^ ‘ -- -..---- .,L^.^ - >::^ o Soap-Filled Scouring Pad wash in dishwasher. —... —^ --- ‘spillage of marinades, fruit juices, and basting^ materials containing^ acids may cause^ discoloration. spillo~ers sho~ld t>e~~ipedup immediately, with care being taken to not touch any hot portion of the oven. Whenthe surface is cool,

1. Use medium or heavy-weight cooking con- skillets coated orI the bottom with aluminum gener- tainers. Aluminum containers generally conduct heat faster than other metals, Cast iron and coated cast iron containers are slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings, Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers. Flat ground pyroceram saucepans or

ally cook evenly. Glass saucepans should b; used with the heat-spreading trivets available for that purpose.

2. TCI conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends

Setting to CXm@ete

cooking comments

Wrrediems IwTIdsetting

Food (^) Container to Sfmwti G3’aking G6W3EIE Cornmeal, grits, oatmeal

Covered Saucepan

Hi. In covered pan bring water to boil before adding cereal.

LOW or Wlvf, then add cereal. Finish timing according to package directions.

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Uncovered Saucepan

H1.Stir together water or milk, cocoa ingredients. Bring just to a boil.

MED. to cook 1 or 2 min. to completely blend ingredients.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 min. for 8 cups, less for fewer cups.

Percolator (^) Hi. At first perk, switch heat to LOW.

LOW to maintain gentle but steady perk.

Covered Saucepan

HI, Cover eggs with cool water. Cover pan, cook until steam ing. MED H1. Melt butter, add eggs and cover skillet.

LOW. Cook only 3 to 4 min. for soft cooked; 15 min. for hard cooked. Continue cooking at MED HI until whites are just set, about 3 to 5 min. LOW, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side. LOW. Carefully add eggs. Cook uncovered about 5 min. at MED H1. MED. Add egg mixture. Cook, stirring to desired doneness.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Fried sunny-side-up Covered Skillet

Fried over easy (^) Uncovered Skillet

Hi. Melt butter.

Remove cooked eggs with slotted spoon or pancake turner. Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set fold in half.

Poached f ~ [ Scrambled or omelets!

2overed SkIIlet

Hi. In covered pan bring water to a boil.

Jncovered ~killet

H1.t-{eat butter until light golden In color.

-il. In covered pan bring ‘ruit and water to boil.

~overed ;aucepan

LOW. Stir occasionally and check for sticking.

Fresh fruit: Use % to % cup water per pound of fruit. Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more cooking time. Meat can be seasoned and floured before it is browned, If desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth. Timing: Steaks 1 to 2-in.: 1 to 2 hrs. Beef Stew: 2 to 3 hrs. Pot roast: 21/2to 4 hrs. Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

) f I

I-OW.Simmer until fork

.— ‘overed <1.Meit fat then add meat. ;witch to MED HI to rown meat. Add water or

. Braised: Pot roasts of! Skillet tender. beef, lamb or veal; :: pork steaks and :, chops !“^

:, ., ,,

other Iiqu id.

: 1,

Pan-fried: Tender ‘ MED HI or MED. Brown and cook to desired doneness, turning over as needed,

Uncovered Skillet

‘, HI. Preheat skillet, then chops; thin stedks up ‘ grease lightly. to 3/,-in , mirrute steaks: ham burgers; franks; and sausage:

,!

thin fish fillets,

20