Hotpoint RS42, RA513, RS46, RS47, RB532 manual surface units

Q .	~		] ~a~f] f $	:	p ?	”
		‘	u		;
{	~	:		}		]

( ’ Q. {	Fi.’ol’i:i”4	1f:iy r drl~!p] : 1	i %
~ ~ f ! f	[,	i1	“
l~	n

~v

?i }

A	Y	b	o	u	u	d
s		f	c	p		C
t	m			ia		a	n
r		f	p		f	B	re
s	c		i f			a l
f	o	t	c	o	y	C
u	S		c	g		large

amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on

A N		C t
C i	ua	C
n Q	‘	i ut
m	C

A.I ya a s

h	eat
t	m
f	m s
b	d

	a	r			i	e
					l r
	p	s	!f		{
	c	e	b oo	t u	c
	y	C	f a t		u
r	e	a i		c i v
n			l	i t		n a
		c		p	o
		o t	p	o	p e

ee n n h g

t o a V

’s

-

ei na

i

surface units.

Q, }y~y $-JO~			~	t w	I .
p	‘	0 t	s	U

Also, a too high heat for long periods, and small amounts of dry

l	t	i h
food, may damage the finish.
l u t	r	a

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

~~~~face units’?

A. U

w

o f

s

t

u

e

i r

a

n

r

T

e l

o

c

o

m

y

s

u

c b s

u

h

o

r o

n

a

t

r

t

c b

d

a

f

t

h

h

n

f

t

e

r

i

e

t

o

c

o

o y