GE RB524, RB525, RB526, RB532, RB533 Use and Care Manual

...

How to get the best from

Contents

Aluminum Foil Anti-Tip Device

Appliance Registration Care and Cleaning 21-26

Cloc~imer

Consumer Services

Important Phone Numbers 31

Features Installation Instructions 27-29

Leveling Model & Serial Numbers

Oven 11-20

Baking Broiling

Continuous Cleaning Lift-Off Door

Light; Replacement 12,23 Preheating

4, 14, 17, 18 3,21,27,29

10, 11

6,7

12-14 19,20

25 24

13, 19

Roasting Shelves

Storage Drawer Timed Baking

Oven Vent

Problem Solver

Thermostat

Do It

Safety Instructions Surface Controls 8-10

Canning Tips Control Settings

Cooktop

Cookware Tips

Warranty

Adjustment–

Yourse~

Comparison

17,

4, 11, 13,23

15, 16

26 30

Back Cover

Use and Care

~tm~ions

Clean models

8 8

Mtaflation

for

Stindard

M524 ~525

M526

W532

GE Answer Center”

800.626.2000

m533 m534

w536

Continuous

Clean models

m632 m633 m636

HELP US HELP YOU...

Before using your range, read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label behind the range door or behind the storage drawer.

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

Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

YOU NEED SERVICE

If you received a damaged range...

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before you request service . . .

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page in the back of this guide.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the

service you receive, here are 3 steps to follow for

further help. FIRST, contact the people who serviced your

appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations

Hotpoint

Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North Chicago, IL 60606

Wacker

Drive

When using electrical appliances, basic safety precautions should be followed, including the following:

●

Usethis appliance only foritsintendeduse

describedin

●

Be sure your appliance is properly

grounded

with the provided installation instructions.

●

Do not attempt to repair or replace any

your range in this guide.

referred to a qualified technician.

●

Before performing any service, DISCONNECT

this guide.

instied

by a qualified technician in accordance

Aess

it is

spetilwlly

All other servicing should be

recommended

and

part

THE RANGE POWER SUPPLY AT THE HOUSEHOLD

REMOV~G

THE CIRCUIT BREAKER.

●

Fluorescent light

If your model has a surface light, you must recycle the fluorescent light bulb according to local, state and

WARNIN&AM

can tip and i~ury

DISTWBUTION

THE FUSE OR

bulbs

contain mercury.

federd

codes.

ranges

could

result. To

PANEL

SWITCHNG

,.4

OFF

prevent accidental tipping of the

range.

attach it to the

inst~ll~ng

To check if the device is installed and engaged properly, remove the kick panel or storage drawer and inspect the rear leveling leg. Make sure it fits securely into the slot.

If you pull the range out from the wall for any reason, make sure the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could

result in tipping of the range and injury,

the Anti-Tip device supplied’. , .

wrdl

and floor

,.4

●

Do not leave children

alon~hildren

should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

●

Do not allow anyone to

climb,

stand or hang on the door, kick panel or storage drawer or

cooktop.

They could damage the range and even

tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN

CABI~TS

BACKSPLASH OF A

CLMBING ITEMS

●

Never wear loose-fitting or hanging

while using the appliance.

reaching for items stored over the material could be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.

ABOVE A RANGE OR ON THE

MNG&C~DREN

ON THE RANGE TO REACH

COULD BE

SEMOUSLY ~mRED.

garmenb

Be careful when

range, Fhurunable

●

Use ody dry potholder-moist

or damp pot holders on hot surfaces may result in burns from steam.

not let pot holders touch hot surface units or heating elements. Do not use a towel or other bulky cloth.

●

For your safety, never use your appliance for

warming or heating the room.

DO NOT STORE OR USE

MATE~LS,

GASOLINE OR OTHER FLAMMABLE VAPORS THE

VIC~ITY

OF THIS OR ANY OTHER

COMBUST~LE

AND

LIQUIDS IN

APPLIANCE.

. Keep the hood and grease filters clean

maintain good venting and to avoid grease fires.

Do not let cooking grease or other flammable

materials accumulate in or near the range.

(continued next page)

—

●

WORTANT SA~~

~STRUCmONS

(Continti)

●

not

touch

elements or th~ interior surface These surfaces may b~ hot enough though

they

do not

materiais nsarby the oven; ailow

Potentiaiiy

facing near

the

above the door.

touch, or let

the cooktop, oven

the

opening, crevices around

edges of the door

Remember:

the surface

units, the heating

of the

to burn

arc

dark in

contact

surface units or any interior

sufficient time for cooling,

hot

surfaces

The inside

color. During

clothing or

the surface

include the

vent opening,

window

other fiammable

units,

and

rnetai

surface of the oven may

be hot when the door is opened.

●

on a

surface

with a

extinguisher.

weii-fitting

muIti-purpose

Do not we water on

Never

pick up a

the controls off. Smother a flaming pan

unit by covering

lid, cookie sheet or flat tray. Use

dry

chernicai or

grease

flaming pan.

the

pan completely

foam-type fire

oven.

even

and

after use,

the areas

area

first.

cooktop, areas

surfaces

the oven

door,

trim parts

fires.

Turn

*Place

the

when

elements.

*-g

is a convenience in

hot surfaces of the door or oven walls,

When

oven,

If overheated, tiey

●

Items

●

For continuous clean models, do not use oven

cleaners on

surfaces.

identified by

the oven sheif

oven is cooi.

hot, do not

out

aiso

a precaution against

the sheM

the

desired position while

If the shelves must be handled

let

potholder contact the heating

to the

sheif

stop-lock

Wing heavy

foods.

burns

using cooking or roasting bags in the

follow the

not use

not

use the

stored in an oven can ignite.

not

leave

food in the

manufacturer’s directions.

your

oven to dry newspapers.

can

catch fire.

oven

for a storage

paper products, cooking utensils

oven when not in use.

any of

Continuous cleaning surfaces

the

continuous cleaning

their

rough surface finish.

from touching

area,

can

Flaming covering it with baking soda or, if available, by using a multi-purpose dry fire extinguisher,

Hame by

closing or by using a multi-purpose dry type fire extinguisher.

●

When cooking

and

of at least

possibility that trichina it

wfll

grease

outside a pan

the

oven can be smothered completely

the oven

aiways

cook the meat to an internal temperature

170°F.

kiiled

door and turning

por~

follow the directions

This

assur$s

and the meat will be safe to eat.

can

be put out by

chemicai

that, in the remote

may

be present in the

or foam-type

the oven

chemicai

exactiy

off

foam-

meat,

Oven

Q Stand

away

the

oven

cause burns to hands, face

Do not heat unopened food containers.

Pressure

burst, causing an injury.

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from grease

from

the range when opening

door.

Hot air or steam which escapes can

andor eyes.

could build up and the container could

butidup.

Suflam CooMng Units

●

Use

proper pan

cookware

heating element. The use of undersized cookware will expose a portion of contact and may result in ignition of clothing.

Proper relationship of cookware to surface unit

also

will

o Never leave the

enough to cover

improve efficiency,

suflace

high heat settings.

greasy

●

spillovers

that may catch on fire.

sure the drip

having

Boi}overs

pans

and vent duct are not

covered and are in place.

cooking could damage range parts and wiring.

●

not use aluminum foil to line the drip pans or anywhere in the this guide.

huard or damage to the range.

6 Oniy

certain types of

Misuse could result in a shock, fire

earthenware or other

suitible for cooktop

because of

To minimize the possibility of

flammable materials and container range without extending over the nearby surface units.

the

sudden change in temperature.

shodd

oven

@ass,

gazed

service;

be turned toward the center of the

siz*Select

flat bottoms large

the

surface unit

surface unit to direct

uni~ ~attend~

cause smoking and

Their absence during

except as described in

glass/ceramic,

containers are

others may break

burns,

ignition of

spi~age,

the handle of a

●

Always turn the

surface

uni~

off before

removing cookware.

avoid the possibility of a burn or electric

shock,

always be certain that the controls for

all surface units are at the off position and all

coils are cool before attempting to lift or remove

a unit.

When flaming foods are under

the hood,

turn

the fan off. The fan, if operating, may spread the flame.

●

Do not immerse or soak the removable surface

units. Do not put them in a dishwasher.

●

Keep an eye on foods being fried at high or

medium high heats.

●

Foods for frying

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble

of the pan.

should

be as dry as possible.

and over the sides

●

Use

little fat for

frying.

spillovers

●

If a combination

Filling the pan too full of fat can cause

when food is added.

in frying,

effeetive

shallow or deep-fat

of oils or fats will be used

stir together before heating, or as fats

melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible

to prevent overheating fat beyond the

smoking point.

SAVE

T~SE

mSTRUCTIONS

—

FEATURES OF YOUR RANGE

Not all features are on all models.

Broiler Pan and Grid

(on some models)

----

may vary)

RB534

RB524

— -—-—

RB525 RB526

Feature Index

1 Storage Drawer (on some models)

2 Anti-Tip Label

3 Anti-Tip Device

See the Installation Instructions.

4 Broil Element

5 Model and Serial Numbers

Behind the range door or behind the storage drawer.

Cooktop~ift-Up

(on some models) 7 Surface Unit Knobs 8 Oven Light Switch

(on models with oven window) 9 Oven Set Knob

10 Automatic Oven Timers,

Clock and Minute Timer (on some models)

Not all models have

Cooktop

all

features.

Explained

on page

—

3,21,

27,29 4, 19,

23-25

4,21,22

5,8,26

11, 12, 15,

17,26

10, 15,

16,26

Feature Index

Oven Vent Located under right rear

surface unit.

15 Surface Units, Drip Pans

16 Oven Interior Light

(on some models) Comes on automatically when door is opened.

17 Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking, Roasting and Broiling sections.

18 Oven Shelf with Stop-Locks

(number may vary)

19 Bake Element Maybe lifted gently

for wiping oven floor.

20 Lift-Off Oven Door with

Broil Stop Position Easily removed for oven cleaning.

21 Broiler Pan and Grid

(on some models)

Not all models have all features.

Explained

on ~a~e

4,26

4,5,

8-10,22

12,23

12, 13,

17,20

4, 11, 13, 14, 17,23

4,23-25

24,25

4, 17, 19,

20,23 11 Surface Unit “On” Indicator Light I 8 12 Oven

13 Oven Cycling Light

Temp Knob

11, 12,

15–17, 26

HOW DOES

T~S

TO YOUR OLD ONE?

COOKTOP

COmARE

Your new cooktop has electric coil surface units. If you are used to cooking with gas burners or other types of electric

di~ferences

Type of Cooktop Electric Coil

Radiant (Glass Ceramic) Cooktop

cooktops,

when you

you will notice some

u~e eiectric

Description Flattened metal

tubing containing electric resistance wire suspended

over a drip pan. Electric coils

under a

ceramic cooktop.

coils.

glass-

How it Works Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks,

heat settings as quictiy as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Solid Disk

Gas Burners

Solid cast iron disk sealed to the cooktop surface.

Regular or sealed

gas

burners use

either or natural gas.

gas

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

The best types of cookware to use, plus heat-up and

cool-down times, depend upon the type of burners or surface units you have.

The following chart will help you to understand the

differences

other type of cooktop you may have used in the past.

b~tween electric-coil surface units and any

Heats up quickly but does not change

cools

down more slowly than electric coils. The

SU~ACE

At both OFF and HI the control “clicks” into position.

You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit at the heat level you set.

How to Set the Controls

●

‘“

Push the knob in and turn

in either direction to the setting you want.

CONTROLS

Switching heats to higher settings always shows a quicker change than switching to a lower setting.

Be sure you turn control

cooking. The surface unit “on” indicator light will glow

when ANY heat setting on any surface unit is on.

to OFF when you finish

Cooking Guide Using Heat Settings

HI—Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and MED) Maintains a fast boil on large amounts of food.

MED—Saut6 and brown; keeps food at a medium

boil or simmer. Medium Low—(Setting halfway between MED and

LO) Cook after starting at HI; cooks with little water

in covered pan.

LO—Used for long, slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

Light Over the Surface Units

The switch must be pushed, light to come on.

held

for several seconds and released for the

(on some models)

COOKWAm T~S

Cookware

OFF

Medium Low

NOTE: The surface unit “on” indicator light may glow between LO and OFF but there is no power to the surface units.

MED

Medium

High

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but generally cook medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the

edge of the surface unit more than 1 inch.

evenly

should

at low to

be flat on the

RIGHT

Not over 1 inch

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.

and

Keep the range

hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local

retail

store.

Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the surface unit will cause a build-up of heat that will damage the porcelain without the ring. You could be seriously burned if

the wok tipped over.

-L

cooktop.

WRONG

Over 1 inch

Do not try to use such woks

HOME

CANN~G TWS

Canning should be done on surface units only. Pots that extend beyond one inch of surface unit’s

drip pan are not recommended for most surface cooking.

However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under

pressure) are not harmful to

surrounding the surface units.

Observe the Following

1. Be sure the canner fits over the center of the

surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results.

2. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often found in enamelware) do not make good contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended.

cooktop

Poin&

surfaces

in Canning

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS

FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of

frying+ook

boiling water. Such temperatures could eventually harm

cooktop surfaces surrounding surface units.

3. When canning, use recipes and procedures from

reputable sources. Reliable recipes and procedures

are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates

large amounts of steam. To avoid burns from steam

or heat, be careful when canning.

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed.

The process time will be shortened by: (1) using a pressure canner, and (2) starting with HOT tap water for fastest heating

large

at temperatures much higher than

quantities of water.

AUTOMATIC

TWERS Am

(on some models)

CLOCK

The Clock

To set the clock, push the knob in and turn the clock hands to the correct time. The minute timer pointer

will move also. Let the knob out, then turn the minute

timer pointer to OFF.

- A-:z ‘

The Minute Timer

The minute timer has been combined with the range To set the minute timer, turn the center knob, clock. Use it to time all your precise cooking without pushing in, until the pointer reaches number operations. You’ll recognize the minute timer as the pointer which is different in color and shape than the clock hands.

of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock. ) At the end of the set time, a buzzer sounds to tell you time is up.

Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

+ 22 hidden pages