Frigidaire R530D Manuel utilisateur

R530D

RG533D

R433BD

R433MD

RG434MD

Electric Ranges

Frigidaire

Ranges

Record in the space provided

below the Model No. and

Serial No. of this appliance.

These numbers are found on

the serial plate located inside

the oven door along the up-

per left corner of the oven

framework.

Model No.

Serial No.

Retain these numbers for

future reference.

Contents

Before using the range ................................................................ 2

Important safeguards ................................................................. 3-5

Energy saving ideas ..................................................................... 6

Surface cooking ........................................................................ 6-8

Using the oven ....................................................................... 9-11

Baking .................................................................................. 11-13

Roasting ................................................................................ 13,14

Braising .................................................................................... 15

Broiling ................................................................................. 15-17

Cleaning................................................................................ 18-20

Adjusting temperature control knob ............................................. 21

Accessories ............................................................................... 21

Avoid-Service checklist........................................................... 22-24

Problems .................................................................................. 25

Wan'anty.................................................................................. 28

IMPORTANT:

Keep a copy of your bill of sale.

The dare on the bin establishes the

warranty period should service be

required. Where appropriate,

place the bin of sale in an envelope

and tape it to the back or side of

the appliance. If serv4ce is per-

formed, it is in your best interest

to obtain and keep all receipts.

Before Using the Range

Make sure the range is properly installed mad leveled. It must be

grounded and properly connected to 240 or 208 volt electric supply.

On slide-in models, be sure leveling legs are replaced after the ship°

ping skid is removed from the range. If necessary, raise or lower

the leveling legs as shown in the drawing. Adjustments can be made

by turniug clockwise or counterclockwise as needed.

Remove all tape before the range is used. If any glue remains,

touch the residue with the sticky side of tape already removed. Or, use

acloth soaked with isopropyl (rubbing) alcohol. Use caution because

rubbing alcohol is flammable. Rinse with warm water and wipe dry.

@1986 White Consolidated Industries

All fights reserved.

IMPORTANT SAFEGUARDS

Be safety conscious. The preparation of food in an oven or on

a range requires temperatures that could cause severe burns. Before

using this new appliance, carefully read and follow the safety instruc-

tions below.

oDestroy the carton and plastic bags after the range is unpacked.

Children might use them for play. Cartons covered with rugs, bed-

spreads or plastic sheets can become airtight chambers. Remove

all staples from the carton. Staples can cause severe cuts and

destroy finishes if they come in contact with other appliances

or furniture.

2. Remove the oven door from any unused range if it is

to be stored or discarded.

3. Have the range installed and grounded in accordance with local

codes by a qualified installer to prevent any shock hazard and

assure stability during operation. Installation instructions are locat-

ed on the back panel of the range. Ask your dealer to recommend

a qualified installer and an authorized repair service.

4. Know how to disconnect power to the range at the circuit breaker

or fuse box in an emergency or when servicing is required. Have

the installer show you and label the proper switch or fuse at the

electrical disconnect box.

oWear proper apparel when operating the range. Loose-

fitting or hanging garments should never be worn while using

the appliance.

6. Use dry potholders. Wet or damp potholders on hot surfaces

could result in burns from steam. Do not let the potholder touch

hot heating areas. Do not use a towel or other bulky cloth instead

of a potholder.

7. Always place an oven rack in the desired location while "the oven

is cool. If a rack must be moved when the oven is hot, grasp the

rack in the center, and do not let the potholder contact the hot

heating element in the oven.

Make sure the reflector pans are always in place under the surface

elements. This avoids possible damage to wiring or components

underneath and improves cooking efficiency.

Determine pan size by the type and amount of food to be cooked.

Using the proper pan size helps conserve energy. Select utensils

with flat bottoms large enough to cover the surface unit heating

area. The use of undersized utensils will expose a portion of the

heating area and could result in serious clothing ignition accidents

as well as boilovers.

10. Turn utensil handles inward, but not extending over

other surface units. This will help minimize the possibility

of burns, ignition of flammable materials, and spillage due to acci-

dental contact with the utensil.

IMPORTANT SAFEGUARDS

(continued)

DO 11.

12.

DO NOT 1.

13.

14.

15.

When heating fat or grease, watch it closely. It will catch

fire if allowed to become too hot.

Stand away from the oven when opening the oven door.

Let hot air or steam escape before removing or replacing food.

Keep the oven vent unobstructed. It is located beneath the

right rear surface unit. Touching the surfaces in this area when

the oven is being operated may cause severe burns. Also, do not

place plastic or heat-sensitive items on or near the surface unit.

These items could melt or ignite.

Clean the range regularly to keep all parts free of grease which

could catch fire. Exhaust fan ventilating hoods and grease filters

should be kept clean. Do not allow grease to accumulate. Greasy

deposits in the fan could catch fire. When flaming foods under

the hood, turn the fan off. The fan, if operating, could spread

the flame. Refer to the hood manufacturer's instructions for

cleaning.

Cured or frozen meats and most fruits and vegetables can be

cooked automatically with the oven TIMED, but foods of a highly

perishable nature, such as milk, eggs, fish, poultry or pork, should

not be put in the oven before cooking unless they are c_Silled in

the refrigerator first and do not stand more than one hour before

cooking starts.

Never leave children alone or unattended in the area

where an appliance is in use. They should never be allowed

to sit or stand on any part of the appliance. As children grow,

teach them the proper, safe use of all appliances.

CAUTION: Do not store items of interest to children in the cabi-

nets above a range or on the backguard of a range--children climb-

ing on the range to reach the items could be seriously injured.

Never use the range to warm or heat the room. Operating

surface units at the HIGH setting, without pots or pans on the

units, could cause damage to the knobs and controls.

DO NOT TOUCH SURFACE UNITS, AREAS NEAR THESE

UNITS, HEATING ELEMENTS OR INTERIOR SURFACES

OF THE OVEN. Both surface units and oven heating elements

may be hot even though they" are dark in color. Areas near surface

units and interior surfaces of an oven become hot enough to cause

burns. Other surfaces of the appliance may become hot enough

to cause burns--these include the cooktop, surfaces facing the

cooktop, the oven vent openings and surfaces near these openings,

oven doors and windows.

5. Never leave the range unattended while the surface

units are on. Boilovers may cause smoking, greasy spillovers

may catch fire, or a pan which has boiled dry may melt.

6. Do not let clothing or other flammable materials contact surface

units, areas near units, heating elements or interior surfaces of

the oven until they have had sufficient time to cool.

7. Do not store flammable materials in the oven, near the

surface units or in the storage drawer.

.Never immerse or soak the removable surface elements

in water. Surface elements clean themselves during normal oper-

ation or can be wiped with a damp, sudsy cloth when the elements

are off and cool. Be sure the elements are off and cool before

touching them. CAUTION: Even when the elements appear dark

in color, they may be hot.

9. Do not use aluminum [oil to line surface unit reflector pans. Do

not use aluminum foil to line the oven bottom except as instructed

in this Owner's Guide. Improper use of aluminum foil may result

in a shock or fire hazard.

10. Do not use glass, earthenware or other ceramic-type cooking uten-

sils [or rangetop cooking unless recommended by the utensil

manufacturer. Utensils of this type may break with sudden heat

changes; most are designed to be used only in the oven.

11.Do not heat unopened food containers. Build-upofpres-

sure may cause the container to burstand resultin injury.

12. Do not use water on grease fires. Smother the fire with a

pan lid, or use baking soda, a dry chemical or foam-type extin-

guisher.

13. Do not repair or replace any part of the appliance unless it is speci-

ficaI1y recommended in this Owner's Guide. To prevent personal

injury and damage to the range, servicing should be done only

by a qualified technician.

14. Never modify or alter the construction of the range such as

removal of leveling legs, panels, wire covers or any other per-

manent part of the product.

DO NOT

Energy Saving Ideas

Surface Cooking

• Turn surface units off before cooking is completed. The unit will

stay hot long enough to finish the cooking process.

_"- __ _ •Uselids. A lid traps steam and uses it to speed up the cooking

process. If you have a pressure cooker or vegetable steamer, use

it. You I1waste fewer vitamins and cut energy costs at the same

_ time.

• Use medium weight, flat bottomed pans that match the sizes of

the elements. Pick pans made of a metal that conducts heat well.

•Bring frozen foods to room temperature before cooking.

•Never use the range to heat the kitchen. Using your range without

utensils or pans to absorb the element's heat risks damaging the

surface and the controls.

Oven Cooking

• Preheat the oven only when a recipe tells you. Put roasts and casse-

roles into a cold oven and then turn the oven on.

Opening the oven door to check on foods wastes electricity.

Use the oven to prepare complete meals. For instance, start a roast,

add vegetables when the meat is half-cooked, and then warm rolls

or dessert after the main dishes are cooked.

• Make it a habit to turn the oven off before you remove the cooked

food from it.

('(( ))'I

Surface Cooking

Setting surface controls

Push in and turn the surface unit control in either direction to the

desired setting. Start most cooking operations on a higher setting,

then turn to a lower setting to finish cooking. A glowing red element

indicates that heat and energy are being wasted. The controls do

not have to be set exactly on a particular mark. Use the marks as

a guide and adjust the control as needed.

The surface signal light glows when any surface element

is on. A glance at the light when cooking is finished is an easy check

to be sure all controls are turned off.

The suggested settings below are based on cooking in medium

weight aluminum pans with lids. Settings may vary when using other

types of pans.

Setting

7-8

4-6

2-4

1-SIM

Type of Cooking

Start most foods

Bring water to aboil

Pan broiling

Continue a rapid boil

Fry

Deep fat fry

Maintain a slow boil

Thicken sauces, gravies

Steam

Keep foods cooking

Poach

Stew

Keep warm

Melt

Simmer

Choosing Utensils

For best results and energy conservation, choose utensils which have

the following:

1. Flat bottoms that make good contact with the entire element.

Check for flatness by rotating a ruler across the bottom. There

should be no gaps between the pan and the ruler.

2. The pan size should be matched to the size of the surface ele-

ment. Large pans and skillets should be used on an 8-inch element.

Smaller pans should be used on a 6-inch element. Pans should

cover the entire element to absorb the maximum heat. Avoid using

an undersized utensil which would expose a portion of the element.

This could result in dangerous direct contact with a hot element

resulting in serious burns or clothing ignition. The size of the pan

should also suit the amount of food being prepared.

CAUTION: Do not use extremely large pans that extend over

the edge of the surface element and touch the range surface.

•Do not use two surface elements to heat alarge pan

such as aroaster or griddle.

The bottom surface of the pan in either of these situations could

trap enough heat to cause discoloring of the drip pans, damage to

the surface elements and/or crazing (fine cracking) of the porcelain

enamel range surface.

3. Pans should be well-balanced so that handles do not cause them

to tilt.

4. Pans should have tight-fitting lids to hold steam within the pan

and reduce cooking time. Lower heat settings may be used when

pans are covered with lids.

5. Pan materials should have good heat conduction. Medium weight

aluminum gives good results for most cooking. The following

chart gives suggestions for best results when cooking with a

variety of pan materials.

GOOD--SurfaceCookingUtensils

IRatbottomandstraightsides

Tight-fitting

Weightofhandledoesnottiltpan

• Panandelementaboutthesamesize

POOR--SurfaceCookingUtensils

PanSmaller Curvedandwarped

thanelement panbottoms

Panoverhangsunit

ymorethanoneinch

Heavyhandle "_ _'-

thattiltspan

Surface Cooking (continued)

Material Uses

Aluminum

Cast Iron

Ceramic/glass

Enamelware

Stainless steel,

clad and

inner core

Characteristics

Excellent conductor

of heat. Available in

various gauges.

Heats unevenly

unless used with low

heat. Holds heat.

Subject to rust. Used

for skillets and dutch

ovens.

Relatively poor heat

conductor. Holds

heat well.

Relatively poor heat

conductor. Subject to

chipping.

Plain stainless steel

is a relatively poor

heat conductor. It is

often combined with

other materials,

either on the bottom

or in an inner core,

to improve heat

transfer. Easy to

clean.

All foods. With thin

gauge, cook with

some liquid. Thicker

gauges are suggested

for frying, candy,

sauces.

Suggested for foods

that require long,

slow cooking. Use

medium or low heat

to preheat and brown

foods.

Use for long, low-

heat cooking with

liquids.

Use only with large

quantities of liquid.

Plain stainless should

be used only with

large quantities of

liquid. Pans with

other metals can be

used for all cooking.

Oven Light (some models)

The oven light automatically turns on when the door is opened. Some

models also have a switch to turn the light on when the door is dosed.

This switch is found either on the top fight corner of the oven door

or on the control panel.

The oven light is located at the rear of the oven. It is covered

with a glass shield held by a wire holder. The glass shield must

be in place whenever the oven is in use.

To replace the light:

1. Turn power off at main power source or unplug the range.

CAUTION: Be sure the oven is COOL.

2. Press wire holder to one side to release the glass shield.

3. Replace bulb with a 40 watt appliance bulb.

4. Replace glass shield in socket and snap wire holder into place.

Using The Oven

Setting Oven Controls

Before using the oven, arrange the oven rack(s) according to the food

being cooked. See "Arranging Oven Racks".

There are two types of oven control systems. One has a TIME

BAKE setting on the Selector and the other does not. Both types

are used with a Temperature Control.

To operate either system, set the Selector to the desired operation

such as BAKE or BROIL. Set the Temperature Control to the desired

temperature. When cooking is finished, turn the Temperature Con-

trol and Selector to OFF.

The oven signal light glows when the oven is turned on and

remains on until the oven has reached the selected temperature. When

the light goes out, the oven is ready for use. The light cycles on and

off with the heating element showing that the desired oven tempera-

ture is being maintained. Preheating is recommended when baking,

but is not necessary for roasting or cooking casseroles. SELtCTOR TEIrT_ERATLIII:W

Clock and Minute Minder (some models)

The Clock and Minute Minder are set with the same control (A).

The Minute Minder does not start or stop cooking. It simply serves

as a timer that buzzes when the set time has run out.

To set the clock:

1. Push in and turn the control to set the time of day.

NOTE: The minute minder hand will _rn as the clock is set.

2. After the clock is set, let the control knob pop out. Return the minute

minder hand to OFF by turning the control without pushing in.

To set the minute minder:

1. Turn the control to set the desired number of minutes. For

best accuracy, turn the minute minder hand beyond the setting,

then back to it.

NOTE: Do not push in on the control when setting the minute

minder. Doing so will change the clock.

2. When the buzzer sounds, turn the control to OFF.

• 12 °

•O?_Fe60 •

10,, _' ,_ ",. SO

9 . 3

.( :a

Using the Oven (continued)

star_ s_oD

1TM 12

6 6

NOTE: Mter using the oven

with automatic timing, be

sure to turn the Selector and

Temperature Control to OFF.

Automatic Timed Oven (some models)

The automatic timer will turn the oven on and off at the times you

choose. Before setting the oven for automatic timing, be sure the

clock shows the correct time of day.

Most foods can be cooked with automatic timing. However, foods

that can spoil such as milk, eggs, fish, poultry or meat should be

chilled in the refrigerator first. Even when chilled, they should not

stand in the oven more than one hour before cooking starts. Foods

which are frozen can be held for longer times before cooking. Food

should be served soon after the oven shuts off.

To Start and Stop Oven Automatically:

1. Be sure the clock shows the correct time of day.

2. Place the food in the oven.

3. Push in and turn the Start Time knob to the time you want to

start cooking.

4. Push in and turn the Stop Time knob to the time you want to

stop cooking.

5. Set the Temperature Control to the desired temperature.

6. Set the Selector to TIME BAKE.

7. When cooking is finished, turn the Temperature Control and

Selector to OFF.

To Start Oven Immediately and Stop Automatically:

1. Be sure the clock shows the correct time of day.

2. Place the food in the oven.

3. Push in and turn the Stop Time knob to the time you want to

stop cooking.

4. Be sure the Start Time knob shows the same time as the clock

on the range. If not, turn the knob to the time on the clock. The

knob will then pop out.

5. Set Temperature Control to the desired temperature.

6. Set the Oven Selector to TIME BAKE.

7. When cooking is finished, turn the Temperature Control and

Selector to OFF.

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