GE RS647GJ, RB632GJ, RB636J Use and Care Manual

getthebest from

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Conknfi

AluminumFoil Anti-TipBracket

AppIianceRegistration CanningTips

Care and Cleaning Clock/Timer

Energy-SavingTips Features

Instillation Instructions Leveling

Model and SerialNumbers

Oven

Baking,BakingGuide Broiling,BroilingGuide 18,19

ContinuousCleming

Control Settings Door Removal

Light Bulb Replacement 20 Roasting,RoastingGuide 16,17

Thermostat Adjustment

20-23

14,E

4, 18

3,5

6,7

5 5

US~

2 9

andCareof

models

m632GJ m636J M647GJ

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VentDuct

Problem Solver

I ~cpair Service

SafetyInstructions Surface Coolting

Control Settings

3,4

8-11

1: isintendedto help you operate

andmaintainyournew range

properly.

If you received

a damagedrange.@@

Immediatelycontactthedealer (or builder)that soldyouthe range.

I<eep ithandy for answerstoyour questions.

Ifyoudon’tunderstandsomething

or needmore help, write (include

yourphone number):

ConsumerAffairs Hotpoint AppliancePark Louisville,KY40225

writedownthemodel

andserialnumbers.

You’11findthem on a label on thefront ofthe rangebehindthe ovendoor.

These numbersare also on the

Consumer Product Ownership

RegistrationCard that came with yourrange. Beforesendingin this card, pleasewrite these numbers here:

Sa%’etimeandmoney.

Beforeyou request Sertice.00

Check the Problem Solveron page24. It listsminor causesof operatingproblemsthatyoucan correct yourself.

ftiodel INumber

Serial N~/mber

~sc these numbers in any

correspondence or service ctilis c~lnccrningyour range.

. ,

%~l~enusing electricalappliances,

-—

basicsafetyprecautions Should befollowed,includingthe following:

usethis appliance Onlyforib

intended use as describedin this

manual.

=Be stir%?your appliance is

pmprly kwed md gmmded

a qualifiedtechnicianin

by accordancewiththe provided

i~s~]a~ion inst~~~ions,

) Don’t attempt to repair

)r replace anypart ofyour

ange unIess it is speeiiid~y ‘commended in this book. All

servicing should be ~femed

~ther

J a

qualifiedtechnician.

@Do not use water on grease

fires.Never pick up a fialning

smother fianling panon

pane

surface

unitby coveringpan

completely with well-fittinglid9

cootiesheet or fiatt~”aye ~aminggrease oubide a pan

canbe put out

bating

soda or,if available, a

multi-purpse drychemical or foam ty~ fire extinguisher.

@Do not touch heating

elemen~ or hterior surface oven. These surfacesmaybe hot enoughto burn eventhough they are dark in color. During and after use, do not touch, or let clothingor otherflammable materialscontactsurface units, areas nearbysurfaceunitsor any

interiorarea of the oven;allow sufficienttime for cooling,first.

Potentiallyhot surfaces include the cooktop and areas facingthe cooktop,ovenventopeningand surfacesnear theopening, and crevicesaround the ovendoor. Remember: The insidesurface ofthe ovenmaybe hot when the door isopened.

by coveringwith

@~~~n CooMng pQrl(9follow

the directions exact~yand always cook the meat toan internal temperatu~eof at least 170”F. This assures that, inthe remote possibilitythat trichina maybe

present in the meal, it will be killed and the meatwill be safe to eat.

@~~~p ~y~~ free from grmse

p ,

buildup. @Place

oven shelf h deshed

posit;onw’MIeoven k Cool.If

shelvesmust be handledwhen hot, do not let potholder contact heathg units in the oven.

@men usingCookkgor

roasting bags in oven~follow the manufacturer’sdirections.

SarfaceCootiw Utifi

useproper pan stie-This

appliance is equipped with one or more surfaceunitsofdifferent she. Selectutensilshavingflat bottomslargeenoughto cover tie surfaceunitheatingeieme~t. The use of undersked utensils willexposea portionofthe heatingelementto directcontact and may resultin ignitionof clothing.Proper relationshipof utensilto burner will also improveefficiency.

@Never leavesurface Uifi mmndd at M hat w-. Boflovercausessmoting and

greasyspflloversthatmaycatch

on ~me.

@Be sure hip pans and vent duck are not covered md are ti place. Their absenceduring cookingcould damagerange parts and wiring.

@Don’t use aldnm foil to Bhe&ip pm or anywherein the ovenexceptas described i~~ this book. Misusecould result in a shock, fire hurd or damage to the range.

@only Cerhin ty~s of glass9 glass/ceramic9

other glazed cQn@iners are Suihble for rmge-top Serti’ce;

others may break because of the

sudden change in tempera~re.

(See section on “Surface

CooKng” for suggestions.)

o ~Q~~~~~e burns9 ignition

of flammable materials, and

spillage, tie handle of a container shouidbe turned towardthe ce~lteroftie range

~~:i~~out

~x~en~ing over ~~earb~

surface Illli$s.

earthenware or

Don9timmeme or soak removable surface ~Ini@.Do119t put them iHR.a dishwasher.

@roo*forfrying shouldbe w

&y as pssibleo

Frost on frozen foodsor moistureon fresh foods can causehot fatto bubbleup

.—..

and oversides ofpan.

@If a Combkationofoils or

fab till be usedinfrying,stir

togetherbeforeheating, or as fats ; melt slowly.

Q Always heat fat slowly9 and

watchas it heats.

f~#Aj:zJQ~~tid{rnsurface Mnti$0

..:-1>~nm;!=,m.T,n,.,-

L,#[,+i:~[ij.sl,dle i tiu~~

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cansettleintosoftnoor coverings

such as

Cushioxledvinylor

earpeti~~g.When movingtherange on this type of flooring, usecare, andit is recommended thatthese simpleand inexpensiveinstructions befollowed.

The rangeshouldbe installedon a sheetof plywood(or similar material) as follows:W.elZthe

floor coveting ends at the,front of

the range, thearea that therange willrest on should be builtup with

plywoodto the same levelor higher than the floor covering. This will allowthe range to be movedfor cleaningor servicing.

Uvelingthe Range

Levelingscrewsare located on each corner of the base of the

range. Removethe bottomdrawer and you can levelthe range on an uneven floor with the useof a nutdriver.

drawer beyondstopon rangeglides.

surfacecooiti~lg

@Usecookwareof mediumweight aluminum, with tight-fittingcovers, and flat bottomswhichcompletely coverthe heatedportionofthe surfaceunit.

@Cookfresh vegebbles with a minimumamountof waterin a coveredpan.

@Watchfoodswhen bringingthem quicMyto cookingtemperaturesat HIGH heat. When foodreaches cookingtemperature, reduceheat immediatelyto lowestsettingthat

will keep it cooking. ~Use residualheat with surface

cookingwheneverpossible. For example,when cookingeggsin the shell, bring water andeggsto boil, thenturn to OFF positionand cover with lid to completethe cooking.

@Use correct heat for cookingtask:

HIGH—to start cooking(if time allows,do notuse HIGH heat to start).

MEDIUM HI—quickbrowning. MEDIUM—SIOWfrying.

LOW-finish cookingmost quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

WARM—tomaintain serving temperature of most foc~ds.

OvenC(}otixlg

Preheatovenonlywheri

necessary.Most foodswill COCJK satisfactorilywithoutpreheating. If youfind preheatingis necessary, watchthe indicatorlight, and put foodinovenpromptlyafier the lightgoesout.

@Alwaysturn ovenOFF before removingfood.

@Duringbaking, avoidfrequent door openings.Keepdoor open as short a time as possibleif it is opened.

~Cook completeovenmeals insteadofjust one fooditem. Potatoes,other vegetables,and

somedesserts will cooktogether

with a main-dish casserole, meat

loaf, chickenor roast. Choose

foodsthat cook at the same

temperature and in approximately

the same time.

@Use residual heat in the oven wheneverpossibleto finish cookingcasseroles, ovenmeals, etc. Also add rolls or precooked desserts to warm oven, using

residualheat to warm them.

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QWhen boiling water for tea or coffee, heat onlyamount needed. It is not economical to boil a container full of water for one

or twocups.

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2 SurfaceUnitCon[roIs

3 SurfaceUnit“ON”IndicatorLights

4 OvenSetControl

Mode!

RB632GJ

8 8

Model

RS647GJ

5 OvenTernpControl 6 ovenCyclingLight 7 AutomaticOvenTimer,Clockand

MinuteTimer

8 S@y-UpCalrod”SurfaceUnit

(Mayberaisedbut notremoved whencleaningunderunit.)

9 Plug-InCalrod@SurfaceUnit(Maybe

removedwhencleaningunderunit.)

10 Chrome-PlatedTrimRings

andPorcelainDripPans

1~ Chrome-PlatedTrimRingsand

AluminumDripPans

I 12 OvenVentDuct(Locatedunderright

rearsurfaceunit.)

13 ovenInteriorLight(Comeson

automaticallywhendoorisopened.)

—

14 OvenLightSwitch

/ 15 BroiiUnit

13 13 12

Clock&

MinuteTimer

36-in.

18-in.

26-in.

36-in.

18-in.

2 8-in.

4 ‘..,

16 BakeUnit(Maybeliftedgentiyfor

17 OvenShelves

18 OvenShelfSupports(LettersA, B,C and

19 BroilerPail andRack

20 StorageDrawer

.-.,

wipingovenfloor.)

Dindicatecooking”positionforshelvesas recommendedon cookingguides.)

13 13

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Features

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1. SurfaceUnit Controls

2. Calrod” SurfaceUnits

SurfticeCoowg with

hfitite HeatControk

Yoursurfaceunitsand controls are designedtogiveyouan infinite choiceof heatsettingsfor surface unitcooking.

Atboth OFF andHIGH positions,

thereis a slightniche so control

“clicks”at those positions; “click”

on HIGH marksthe highestsetting; thelowestsettingis between the wordsWARMand OFF. In a quiet kitchenyou mayhear s!ight

“clicking” soundsduring cooking, indicatingheat settingsselectedare beingrnainnined.

Switchingheatsto higher settings

alwaysshowsa quicker change than switchingto lowersettings.

HowtosettheControb

Step 1: Graspcontrolknoband pushin.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Quick start forcooking;

bring watertoboil. Fastfry,pan broil;

maintainfastboilon large amountoffood.

Sauteandbrown; maintainslowboilon largeamount of food.

Cook after startingat HIGH; cook with-little water incoveredpan.

WM Steamrice, cereal;

maintainserving

temperature ofmost foods.

Nmw:

1. At HIGH, MED HI, neverleave

food unattended. Boiloverscause

smoking; greasy spilloversmay

catch fire.

2. AtWARM, LOW,melt

chocolate, butter on smallunit.

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