GE RB636, RB636J Use and Care Manual

How

get

b fro~n

AluminumFoil Anti-TipBracket

ApplianceRegistration Canning Tips

Care and Cleaning Clock/Timer

Energy-SavingTips Features

Installationkstructions Leveling

Baking, Baking Guide Broiling, Broiling Guide 18,19

ContinuousCleaning Control Settings

Door Removal Light BulbReplacement 20

Roasting, RoastingGuide 16,17

Thermostat Adjustment

20-24

14,15

4, 18

3,5

6,7

use

2 9

5 5

andcareof

models

‘-?, {._

VentDuct

Problem Solver Repair Service

Safety Instructions

Surface Cooking

Control Settings

)

20 25

3,q

8-11

it-

It isintendedtohelpyouoperate

..————.-.—-.-..—--

andmaintainyournewrange

properly.

Keepithandyforanswersto your

questions.

Immediatelycontactthedealer(or builder)that soldyouthe range.

Ifyoudon’tunderstandsomething or need morehelp, write (include yourphone number):

ConsumerAffairs Hotpoint ApplianceRrk Louisville,KY40225

You’llfind them on a labe~on thefront of the range behindthe

ovendoor. These numbers are also on the

Consumer ProductOwnership

RegistrationCard that came with yourrange. Beforesendinginthis card, pIease write these numbers here:

ModelNumber

Serial Number

Check the ProblemSolveron page25.It lists causesofminor operatingproblemsthatyou can correct yourself.

Use these numbers in any correspondence or service calls concerning

yourrange.

When using electricalappliances,

basicsafetyprecautions

~~‘f~~~~w~~,~~c~u~~~g~~~ following:

@‘Jse this appliance only for i@ intended use as described in this manual.

@Be sure your appliance is

pro~rly hwed md &ounded by a qualified technician in accordance with the provided installation instructions.

should

@Donot let Cootinggrease

or other aecum=ulate ill or near range.

Do not use FYateron grease

fires, Never pan. smother flamingpan on

surface Utit by coveringpan

RanRmablematerials

the

pickup a namhg

completeiJ’withwell-fittinglid9 Cootie

sheet or flattray.

Wlaminggrewe ou@idea pan

Can be ‘putout by ‘coveringwith

batingsodaor, if availabie9a

multi-purpose dry

Chemicalor

foamtype fireextin~isher.

s Do not touchheating

elemen~

oven. These surfacesmaybe hot enoughto burn even‘thoughthey are dark in color. During and afieruse, do nottouch,or let clothingor other flammable materialscontactsurfaceunifi, areas nearby surface unitsor any

interiorarea oftheoven;allow sufficienttime for cooling,first.

Potentiallyhot surfacesinclude the cooktop and areas facingtie cooktop,ovenventopeningand surfacesnear the opening, and crevicesaroundthe ovendoor. Remember: The inside surface

ofthe ovenmaybe hot when tie door is opened.

or hterior surface of

o m~~ COO]LiHgpQYk9

fOilOW

the directions exactlyand always cook the meat to aninternal temperature of at least 170”F. This assures

that, in tie remote

possibilitythat tricl~inamaybe present in the meat, it willbe

killed and the meat v]ill be

safe

toeat.

..._ ... .

.———.. .

! ;

..--.,

YourBange, likemanyother

.-.—..... ... . . --- -—-.—-—-- -

ho~seholditems,isheavyand

can settleintosoft floor’coverings

suchasCmhioned vinyl or’

carpeting. When movingthe range onthistypeofflooring,usecare, andit is recommendedthatthese simpleand inexpensiveinstructions

befollowed. The range shouldbe installed on

a sheetofplywood(or similar material)asfollows:Men

floor covering ends atthefrolzl of #herange, the area that therange

willreston should be builtup with plywoodto the same levelor higher

thanthe floor covering.Thiswill

allowthe rangetobe movedfor

cleaningor servicing.

pa% iachco~ner of the base ofthe

.’..:,

range. Removethe bottomdrawer

z+=,.

s,.,

and vou can levelthe rangeon an u;levenfloor with the~se of

a nutdriver.

T()removedrawer, PUI1drawer

out all the way9tilt up the front .aEldtil{e it out. Toreplace drawer, insert glides at back of drawerbeyondstop on rangeglides.

I.ift drawer if necessary ttvinsert e;~sily.I.et front of drawer down, then push in to close.

fhe

surfacecooti~lg

@Use cookwareof mediumweight aluminum,withtight-fittingcovers, and fiatbottoms which completely coverthe heatedpo~lionofthe surfaceunit.

~cook fresh Vegembleswith a minimumamountof waterina

coveredpan. ~Watchfoodswhen bringingthem

quicMyto cookingtemperaturesat HIGH heat. When foodreaches cookingtemperature, reduceheat immediatelyto lowestsettingthat willkeep it cooking.

@Use residualheatwithsurface cookingwheneverpossible.For example,whencookingeggsin the

shell, bring waterandeggsto boil, then turn to OFF positionand cover with lid tocompletethe cooking.

@Use correct heat forcookingtask: HIGH—tostartcooking~f time

allows,do not use HIGH heat to start).

MEDIUM HI—quickbrowning. MEDIUM—slow frying. LOW—finishcookingmost

quantities, simmer—doubleboiler heat, finishcooking, and special for smallquantities.

WARM—tomaintain serving temperature ofmostfoods.

@When boiling water for teaor coffee, heat only amountneeded. It is not economical to boil a container fullof water for one or two cups.

ovenCoohg

Preheatovenody when

necessary.Mostfoodswillcool: satisfactorilywithoutpreheating. If youfindpreheatingisnecessary,

watchthe indicatorlight, ad put foodinovenpromptlyafierthe lightgoesout.

~Mwaysturn ovenOFF before removingfood.

@During baking, avoidfrequent

door openings.Keepdoor openas

shortatime as possibleif it is opened.

%Cookcomplete ovenmeals insteadofjust one food item. Potatoes,other vegetables,and

somedessertswillcook together

with a main-dishcasserole, meat

loaf, chickenor roast. Choose

foodsthatcookatthe same

temperature and in approximately

the same time.

@Use residual heat in the oven wheneverpossibleto finish cookingcasseroles, oven meals, etc. Also add rollsor precooked dessertsto warm oven,using residualheat to warm them.

Modelm636J

----

3 SurfaceUnit“ON”IndicatorLights

...

-. —-—...-—. . . . --

....

4 OvenSetControl

5 OvenTempControl

6 OvenCyclingLight

7 AutomaticOvenTimer,Clockand

MinuteTimer

8 Stay-UpCalrod”SurfaceUnit

(Mayberaisedbut notremoved

whencleaningunderunit.)

9 Piug-InCalrod@SurfaceUnit (Maybe

removedwhencleaningunderunit.)

10 Chrorne-P1atedTrimRings

andPorcelainDripPans

11 Chrome-PlatedTrimRingsand

AluminumDripPans

Explained

onpage

Mode!

RB632GJ

I I I I

Model

RB6363

---1

26-in. 28-in.

Mode]

36-in.

18-in.

12 OvenVentDuct(Locatedunderright

rearsurfaceunit.)

~ i3 OvenInteriorLight(Comeson

automaticallywhendoorisopened.)

14 OvenLightSwitch 15 BroilUnit

i6 BakeUnit(Maybeliftedgentlyfor

wipingovenfloor.)

OvenSheJves

OvenShcIfSi]p~)orts(LettersA, B,C and

D ir]clicatccookingpositionforshelvesas

recommendedoncool(ingg~id~~.)

Broiler Pdn and Rack

20 StorageDrawer

—

3,5

.—

surfacecmHw with

hlrtik HeatControh

Yoursurfaceunitsandcontrols are designedtogiveyou an infinite choiceofheatsettingsfor surface unitcooking.

AtbothOFF and HIGH positions, thereisa slightniche so control

“clicks” at thosepositions; “click” on HIGH marks the highestsetting; thelowestsettingis between the wordsW-ARMand OFF. In a quiet kitchenyou mayhear slight “clicking” soundsduring cooking, indicatingheat settingsselected are

beingmaintained.

Switchingheats to higher settings alwaysshowsaquicker change than switchingto lowersettings.

Features

1. SurfaceUnit Controls

2. Calrod@SurfaceUnits

Step 1: Grasp controlknoband push in.

mGH

m~ HI

WM Steam rice, cereal;

NmE:

1. At HIGH, MED HI, neverleave foodunattended. Boiloverscause smoking; greasy spilloversmay catch fire.

2. A.tWARM. LOW,melt chocolate, butter on small unit.

Quick start for cooking; bring waterto boil.

Fastfry,pan broil; maintainfastboil on large amountoffood.

Sauteandbrown; maintain slowboilon

large amountoffood. Cook after starting at

HIGH; cook with little water in coveredpan.

maintain serving temperature ofmost foods.

/%Y_.A. Yes,but only use cookware

‘Z-””

:..’s

---

..-.—-. . ....—. .

—.-...—

—..

. . ..-.. r—

‘.

“: ~%~designed

-A

C.he;kthe manufack;er’;

for canningDUmOSeS.

instructionsand recipesfor

preservingfoods.Besurecanner

isflat-bottomedand fits overthe

centerofyourCalrod@unit. Since

canninggenerateslargeamountsof

steam, be careful to avoid burns fromsteamor heat. Canningshould onlybe done on surfaceunits.

Q. ‘canI

cover’ my drip panstith

foil?

A. No. Clean as recommendedin CleaningGuide.

on any surface uni@?

Cookwarewithoutflatsurfaces isnotrecommended.Thelifeof yoursurfaceunit can beshortened andthe rangetopcanbedarnaged fromthehighheatneededforthis typeofcoobng.

Q. why am I I need

frommy Unik eventhough

notgettingtheheat

I havetheknobsontheright setting?

A. After turning surfaceunit off and making sure it is cool, check to make sure that yourplug-inunits are securelyfastenedintothe surfaceconnection.

A. Becausethe surfaceunitisnot =~--‘-‘-flat. R!akesurethatthe “feet” cn

yourCah-od@unitsare sitting ‘“ tightlyintherangetop indentation andthe reflectorringisflatonthe =-~’ rangesurface. -

Q. why is the porcelain finish on -&:’ ‘my cookware coming Ofn

H~_,. E*-

w=z._.:-

----

_=–. -

_.–

—,-

——

.—.%.

A. If you setyourCalrod@unit s-<= higherthan required for the

cookwarematerial, and leaveit, ==

the finish may smoke, crack, pop, ~=~z.

-... m.-–.

or burn dependingonthepotor pan. Also, a too highheat for long [ -’---.;periods, and smallamountsofdry food, maydamagethe finish.

—

In surface cooking, the use of pots

extendingmore than l-inch beyond edgeof surface unit’strim ring is not recommended. However,when

canningwiti water-bathor pressure canner, larger-diameter potsmay be used. This is because boiling water temperatures (even under

pressure) are no!harmful to cooktop surfaces surrounding the surface unit.

HOWEVER, Do 140TUSE l.ARGE DIAMETER CANNERS

OR~HER LARGEDIAMETER pm FORF~mG OR B0itD4G

HOQDSQT13ER

Sj/KU~lor Sauce mixturcs-

hloSt

THANVJATHPa.

:~nc~:~11types 0$frying———cook fit tem~leraturesmuch higher than lt<]i~i~lgwater. Sl~chtem~pe~atures

(.’lo~ildevellttlallyharm Cool:top

:JLirfilcesSurroundingsurFdcL;{:llitb.

1. Be sure the canner fits overthe center ofthe surfaceunit. If your range or its location doesnotallow the canner to be centered on the

surface unit, use smaller-diameter

pots for goodcanning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’tmakeenough contact with the surface unit and take too longto boil water.

3. Whencanning,use recipesand proceduresfromreputablesources. Reliablerecipesandproceduresare availablefromthemanufacturerof yourcanner;manufacturersof

glassjarsforcanning,suchasBall andKerr; andtheUnited States DepartmentofAgriculture ExtensionService.

4. Rememberthatcanningis aprocessthatgenerateslarge amountsofsteam.Toavoidburns

fromsteamorheat,becarefil

whencanning.

N~E: Ifyourrangeisbeing operatedonlowpower(vol~ge), canningmaytakelongerthan expected,eventhoughdirections havebeencarefilly followed.The processtimewillbe shortenedby:

~) usingapressurecanner,and (z) starting

fastestheating of large qua~~titie~ of water.

with HOT tap %VaterfO~

, ..

+ 18 hidden pages

GE RB636, RB636J Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual