Hotpoint RGA820 Owner's Manual & Installation Instructions page 8

Using the oven.
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Plastic items on the cooktop may
melt if left too close to the vent.
Vent appearance and location vary.
Upper Oven Vent
Your oven is vented through ducts at the rear
of the range. Do not block these ducts when
cooking in the oven-it is important that the
flow of hot air from the oven and fresh air
to the oven burner be uninterrupted. Avoid
touching the vent openings or nearby surfaces
during oven or broiler operation-they may
become hot.
Handles of pots and pans on the cooktop
may become hot if left too close to the vent.
Do not leave plastic or flammable items on
the cooktop-they may melt or ignite if left
too close to the vent.
Do not leave closed containers on the
cooktop. The pressure in closed containers
may increase,which may cause them
to burst.
Metal items will become very hot if they are
left on the cooktop, and could cause burns.
Oven Light
Use the switch on the lower control panel to
turn the light on or off.
The type of margarine will affect baking performance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher-fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low-fat spreads,on the other hand,
contain lessfat and more water. The high moisture content of these spreads affects the texture and flavor of baked goods. For best
results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.