Hotpoint RA513 Instrukcja obsługi

Marka: Hotpoint

Model: RA513

Kategoria: Mikrofale

Typ: Instrukcja obsługi

Ten podręcznik jest również odpowiedni dla

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BeforeUsingWmrRange.. .....2

SafetyInstructions . .........3,4

Energy SavingTips . . . . . . . .. ..5

Featuresof YourRange.. .. ...6-9

surface cooking . . . . . ‘.. ..10, 11

AutomaticTimerand Clocks . . .U

UsingYourOven . . . . . .......13

HowToBakeandTime Bake .. .14

HowToRoast . . . . . . . . .......15

~ow ToBroil . . . . . . . . .......16

RemovableOvenDoor . .......17

HowTOCare For

YourRange . ...........17, 18

CleaningYourRange . . .......19

SurfaceCookingChart. .. ..20,21

BakingChart . . . . . . . . .......22

RoastingChart . . . . . . . .......23

BroilingChart . . . . . . . .......24

Home CanningTips . . . .......25

The Problem SoIver. . . .......26

If YouNeed Service . . . . . . . . . .2’7

Warranty . . . . . . . . . . .Back Cover

It is intendedto helpyouoperate

and maintainyournewrange

properly.

Keepithandyforanswersto your

questions.

If Youdon’tunderstandsomething

or-needmore help,write (include

yourphonenumber):

ConsumerAffiiirs

Hotpoint

AppliancePark

LouisviHe,KY40225

w d t m

a se

You’llfind them on a labelon

the front of the rangebehindthe

ovendoor.

These numbersare also on the

Consumer Product Ownership

RegistrationCard that came with

yourrange. Beforesendingin this

card, please writethese numbers

here:

MoNu

Ser

Use these numbers in any

correspondence or service calls

concerning your range.

Myou.

E’%mge.e *

.B=----

Immediatelycontactthedealer(or

,~:

r,-

builder)that soldyoutherange.

s ‘ a

B you!

s *●

Checkthe ProblemSolveron

page26.It listsminor causesof

operatingproblemsthat youcan

correctyourself.

{

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.F=y.lzmddl before

--~$~j$;i’llenusi~lg electrical a~3pliar2ces

.=.’-

basic safety precautions should bc

~%f~ll~~~ed.

including the following:

$y<&$:.

“=-%32

IJthappliance only for its

intended use as described in this

manual.

‘. Be sure your appliance is prop-

erinstalled and grounded by a

qvalified technician in accordance

.-..

ulth the provided installation

instructions.

~~Don’t attempt to repair or

replace any part of your range

unlessit is specifically recorn-

rnendeciin this book. All other

servicing should be referred to

a qualified technician.

: Before performing any service,

DISCONNECT THE RANGE

POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION

PANEL BY REMOVING THE

FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER.

Do not leave childrent&me-

children should not be left alone

or unattended in area where

appIiance is in use. They should

never be allowed to sit or stand

on any part of the app~iance.

Don’t allow anyone to Chlb,

stand or hang on the door, drawer

or range top. They could damage

& range and even tip it over

CaUSiElgsevere personal injury.

CAIJTIOIN:DO NOT ST’(IRE

ITEI?4SOF !fNTEREsT m

.-$RO’VEA RANGE OR ON THE

jJ,t&(-~<$pLASElOF A RANGE—

[’E-IIL13REN fQp&T

THK RANGE ‘IQREACH

!TF3M5CQ[JE,D’BE SERIOLJSLY

I~;<;

{.~ #;

wing t

v VVprclothing.Lo

fitting or hanging garments should

never be worn while usir)gthe

appliance. Flammable materia[

could be ignited if brought in com-

tact with hot heating elements and

may cause severe burns.

G’ use only dry potholders——

moist or damp potholders on hot

surfaces may result in burns from

steam. Do not let potholders

touch hot heating elements. Do

not use a towel or other bulky

cloth.

E3Never use yourappliancefor

warmingor heating the room.

~ storage in or on Apphmx=-

Flammable materials should not

be stored in an oven or near sur-

face units.

c:’ Keep hood and greasefilters

clean to maintain good venting

and to avoid grease fires.

~J Do not let cooking grease or

other flammable materialsaccu-

mulate in the range ornearit.

2 Do not use water on grease

fires. Never pick up a flaming pan.

Smother flaming pan on surface

unit by covering pan completely

with well fitting lid9cookie sheet

or flat tray.Flaming greaseou$-

side a pan can be put out by

covering with baking soda or, if

available,a dry

chemical or foam.

@ D I t heatingden’wnts

o inswf’wx ofo T

surfaces may be hot enough to

burn even dlough they are dark in

color. During and after use, do

not touch, or let clothing or other

flammable materials contact sur-

face units, areas nearby surface

units or any interior area of the

oven; allow sufficienttime for

cooling, first.

Potentially hot surfaces include

the cooktop and areas facing the

cooktop, oven vent opening and

surfaces near the openings, and

crevicesaround the oven door.

Remember:The insidesurface of

the oven may be hot when the

door is opened.

Q ‘Whencooking pork follow our

directions exactly and always cook

the meat to at least 170°.This

assures that, in the remote possi-

bility that trichina may be present

in the meat, it willbe killed and

meat will be safe to eat.

;

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,!-..--,!

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: stamwfmmthra

openingov&m’. TIMhot

airo steam which Wq3a

Caw?

mm-mtohands, faceami/

o eyes.

Don’t heUnopenedfood fm

tainersin-theoven. Pressure could

kmiid

up and’the container’could

burcausing an h-lpr’yo

<~ Keep oven vent ducts

‘..

unobstructed.

= Keep oven free from grease

build up.

::: Place oven rack in desired posi-

tion while oven is cool. If racks

must be handled when hot, do not

let potholder contact heating units

in the oven.

I.:JPulling out shelf to the shelf

stop is a convenience in lifting

heavy foods. It is also a precau-

tion against burns from touching

hot surfaces of the door or oven

walls.

~: When using cooking or

roasting bags in oven, follow the

manufacturer’s directions.

Do not use your oven to dry

newspapers. If overheated, they

can catch fire.

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J useProperPan Siz

appi

equipped with one or

more surface units of different

size. Select utensils having flat

bottoms large enough to cover the

surface unit heating element. The

use of undersized utensils will

expose a portion of the heating

element to direct contact and may

result in ignition of clothing.

Proper relationship of utensil

to burner willalso improve

efficiency.

9 Never’leave!wn-faceUnits

unattendedat high heat settings.

Boilover causes smoking and

greasy spillovers that may catch

on fire.

G Be sure drip pans and vent

ducts are not covered and are in

place. Their absence during cook-

ing could damage range parts and

wiring.

i:i ~~n’t ~s~ a~umim.mllf~il to tine

drip pans or anywhere in the oven

except as described in this book.

Misuse could result in a shock,

fire hazard, or damage to the

range.

I Only certain types of glass,

..:

glass/ceramic, ceramic, earthen-

ware, or other glazed containers

are suitable for range-top service;

others may break because of the

sudden

chi tem

(SSeo “SCo

sugge

TO burns, ignition of

flamata sp

t hao a consh

b posis t i i tu

tot ceo t r

witexto ne

surun

Dcimo s E%

~~.6junDop t

i a

dk$h

Q AJturnsurface unit to

OFF before removing utensil.

+~Keep an eye on foods being

fried at HIGH or MEDIUM

HIGH heats.

Q Toavoid the ofa

b o electricshock, always be

certainthat ‘thefmntrdsfor N

surfaceUnitsm%?at OH? position

and all coils arecool before

attemptingto removethe unit.

0 W flamingfoods u t

hood, turnthe fanoff.Thefan, if

q3erating9may spreadthe flame.

F f f s b as

dry as possible. Frost on frozen

foods or moisture on fresh foods

can cause hot fat to bubble up

and over sides of pan.

a Use little fat for effective

shallow or deep-fat frying. Filling

the pan too full of fat can cause

spillovers when food isadded.

s If a combination of oils or fats

will be used in frying, stir together

before heating, or as fats melt

slowly.

G Always heat fat slowly, and

watch as it heats.

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satisfactorilywithout preheating.

If you find preheating is rieces-

sary, watch the indicator light,

and put food in the oven

promptly after the lightgoesout.

Alwaysturn ovenOFF before

removingfood.

During baking, avoid frequent

door openings. Keepdoor open

as short a time as possiblewhen

it is opened.

Cook complete oven meals

instead ofjust one food item.

Potatoes, other vegetables,and

somedesserts willcook together

with a main-dish casserole, meat

loaf, chicken or roast. Choose

foods that cook at the same tem-

perature and in approximately

the same time.

Use residual heat in oven when-

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a’dy mmOFF position.when

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than OFT’,it

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Wii

pushing h-l.

E suy tucont O

whY fincoo

An indi-

cator ~ightwill glow when ANY

heat on any surface unit is on.

axmh-ig

f-mb’sing E&at!

H Q s f c

b w t b

MED

Fast fry, pan broil; rnain-

tain fast boil on large

amount of food.

Saute and brown; maintain

slowboil on large amount

of food.

Cook after starting at

HIGH; cook with little

water in covered pan.

Steam rice, cereal; main-

tain serving temperature of

most foods.

1.At HIGH, MED HI, never leave

food unattended. Boiloverscause

smoking; greasy spillovers may

catch fire,

2. At WARM, LOW, melt choco-

late, butter on small unit.

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can

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large

amounts of steam, be carefulto

avoid burns from steam or heat.

Canning should only be done on

surfaceunits.

Q, }y~y$-JO

~ ~.lttiwhI

pla‘t0 t surU

A. Becausethe surface unit is not

flat. Make sure that the “feet”on

your Calrod@units are sitting

tightly in the range top indentation

and the trim ring is flat on the

range surface.

Q. can I use special cooking equip-

ment like

au o:iwli~~ wok. on ~~~Y

~~~~faceunits’?

A. Utewio f sur

a n recomT l o

yosurunc b sho

a t rat c b da

frt hihenef t

tyo coo

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i.’ol’i:i” f:iy drl~!p 1

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m Cb’c o

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hit ref t c

tamaa l i t

fim s c p o

b deo t p o p

Also, a too high heat for long

periods, and smallamounts of dry

food, may damage the finish.

((m’mdek$s

Thautomtimanclo

yoRan

are helpful devices that

sersevepurpo

locato soranmod

mavaanwilolio o

thtwseo timbel

To setad”<

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centkni antu

hant thcorrtim(T

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point OFF

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Using

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immed

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Setting the dials for TIME BAKE

is explained in detail on page 14.

Thmoh a tio d cl

min

tib d n h

Sta Stdinef

TIBAfun

A Y M T w h

t t cow i

t t b f a c t

perD n j c

t b vis o F

w c i coco

e thy c s a

A Y i y w t

set the Start

or Stop Dials to turn on and off at

set times during timed functions.

Q. can I Usethe Minute Timer

!j~~jng~y~~cooking?

A. The Minute Timer can be used

during any cooking function. The

Automatic Timers (Start and Stop

Dials) are used with TIME BAKE

function only.

Q. f-an ] ~~ang~f~~~~~c}:while I’m

Time cooking in the oven?

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NOTE Bebeginningmake sure

the hands of the range clock show

the correct time of day.

Immediate Start is simplysetting

oven to start baking now and

turning off at a ,later time automat-

ically. Remember, foods continue

cooking after controls are off.

St1 T s StTip

i kno STd a t

poit tiy w o t

tuoff exa6:T

StDishb a t s

posa t tio d o

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DeSta Sti set

ovtit tut o o a

o automa a lat

tft pretio d

‘{MoEquw T

~, ~ ~.

S 1 T s s

time, push in

knob on START dial and turn

Pointer to time youwant oven to

i o f ex3

S 2 T s S T p i

k o S d a t

pot t y w o t

t o f e 6 T

m y r c f t

a onh o b t

N T o S D m b

l t t s o r

c a S D

Step 3: Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Knob to 250° or recommended

temperature.

P f i o c t d

a autt o w b

tuo a o a t t y

h s T O S t O

f f o

OVEN INDICATOR LIGHT(s) at

TIME BAKE setting may work dif-

ferently

t t d a B s

t Car t s

g a I a opa

d a exo w o

a a i sh

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Roasti cookb

&$#!$JjTmeo poul

%wroasuncovi yoov

Roasttemperawh

shoub loansteake

spattet a miniWh

roasti i nonecest se

bastcovo adwatt yo

mea

Roasting is really a baking proce-

dure used for meats. Therefore,

oven controls are set to BAKE.

(Youmay hear a slightclicking

noiseto indicate the oven is

working properly.) Roasting is

easy,just follow these steps:

L.~

~;t1 Cheweio mea

piac

fat side up, on roasting rack

i a shalpan. (Broiler pan with

rack is a good pan for this.) Line

broiler pan with aluminum foi~

when using pan for marinating,

cooking with fruits, cooking heavily

curfieao fobastfo

duricookiAvospil

thematero ovlino

doo

,f:;-.;: ;<:

Plai ovo

she

o B positN prehei

necess

Step ‘i:Momeats continue to

cosliwhstanding after

beingremoved from the oven. For

rare or medium internal doneness,

if meat is to stand 10-20minutes

whilemaking gravy or for easier

carving, you may wishto remove

meat from oven when internal tem-

perature is 5-10°F below tempera-

ture suggestedon chart. If no

standing is planned, cook meat to

suggestedtemperature on chart on

page 23.

~J~TE:you may wish to use TIME’

BAKE as described on preceding

page to turn oven on and off

automatically.

Remember that food willcontinue

to cook in the hot oven and there-

fore should be removed when the

desired internal temperature has

been reached.

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‘ Froroo bepo

laetc b stawi

thaw

b al10mi

p poaddit ( m

pound for roasts under 5

pounds, more time for larger

roasts).

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roas

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Fodiregio

pack

TuOVESEt BA

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CERTAIN to cut opening in foil, to

correspond with slots in the rack so

fat drips into pan below.

$$$ep3: Position shelf on recom-

mended shelfposition as suggested

on BroilingChart on page 24. Most

broili doo C positb

i yoraii connet 2

voltyomawit u hig

posit

,~ .,.

I . .

-~\EŠ˜\EŠ˜\EŠ˜\: Ledoaja f

inc

Thdostaopb

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protempe

i inaiilti t ove

S@P5:Turn OVEN SET Knob and

QvE~ TEMP Knob to BR~~LoPre.

heating units is not necessary.(See

notes on BroilingChart page 24.)

Step 6:Turn food only once during

cooking. Time foods for first side

as on BroilingChart page 24. Turn

food, then use times givenfor sec-

ond side as a guide to preferred

doneness. (Where two thicknesses

and times are given together, use

first times given for thinnest food.)

$;!‘ TuOVS K t

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lep outo t c

durmef eacle

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k“tmdl

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mef clb

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tht o f y b

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Q w kwi i

d!u a R i t p

A Y U t rack suspendsthe

meat over the pan. As the meat

cooks, the juices fall into the pan

thus keeping meat dryer. .Juicesare

protected by the rack and stay

cooler, thus preventing excessive

spatter and smoking.

Q. should Hsalt the meat ‘before

!mlilirlg?

A N S d o t j

a a t t ev

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m w t p m w

a f a a j t e

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b e s o w b

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A N The broiler rack is designed

to reflect broiler heat thus keeping

the surface cool enough to prevent

meat sticking to the surface.

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‘

Stay-1.Jpsurfaceunits can be lifted

upward and locked in that position

for cleaningunder unit. Becertain

unit is cool before liftingcoil up.

After liftingcoil unit, remove trim

ring and drip pan to clean under

unit. Clean pan and trim ring as

recommended on Cleaning Chart

on page

@Repdrp i rei

coo

G P trrii plo d

~ Gut suru i pl

s i fievint riP

mub untrri

‘ intet

toH o R t d

L o L E

notch changestemperature 10de-

grees.Temperature can be raised by

20degreesor loweredby 30degrees.

1 Rek a h s

poi a t o k H

“so k f i o h

With other hand, turn knob to

move pointer toward Raise or

Lower. Pointer isdesignednot to

move easily. If it is seated so it is

difficultto move, pointer may be

loosened slightly.Insert a thin

screwdriver, knifeblade or similar

instrument and !iftup end of

pointer slightly.

~. A adi m p

monitor firmly against knob. Re-

adj&’7f~~y

turn knob to range, matching flat

area on knob and shaft. Recheck

Use time given on recipe when

oven performance before making

cooking first time. Oven thermo-

an additional adjustment.

stats, in time, may “drift” from the

factory setting and differences in

~<)~~$ja~~models

timing between an old and a new

oven of 5 to 10minutes are not

unusual. Your oven has been set

correctly at the factory and is more

apt to be accurate than the oven

which it replaced. However, if you

find that your foods consistently

brown too little or too much, you

may make a simple adjustment in

the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT,

LOA BAO K

~~~~(’~~s~

}

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Hotpoint RA513 Instrukcja obsługi

Marka: Hotpoint

Model: RA513

Kategoria: Mikrofale

Typ: Instrukcja obsługi

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Hotpoint RA513 Instrukcja obsługi

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