GE RB739GK Use and Care Manual

1

.

●✎✍

Howtogetthebestfrom

Range

UseandCareof

Appliance Registration
Canning T@

Care and Cleaning
Clock/Timer

Energy-Saving Tips
Features

Installation Instructions
Leveling

Model and Serial Numbers 2

Oven

Baking/Baking Guide
BroilinglBroiling Guide . 20,21

Control Settings
Door Removal

Light; Bulb Replacement lS, 24
Meat Thermometer

Roastin@xsting Guide 1%19

Self<leaning Instructions 22,23

24, 2S Surface Cooking

1617

24

2 Repair Service

11

14 Control Settings

5 Cooking Guide

6 Cookware
5

5

U

Is

J8

Safety Instructions

~pS

Warranty Back Cover

GE Answer Centefl

800.62&2000

27

3,4

7-1o

12, 13

RB739GK

8

8

‘o

i+.

tiaTPolNT

Help us
help you...

Before using your range,
read this book 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
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll
the front of the range 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:

find

them on a label on

If you received
a damaged range...

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

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

Check the Problem Solver on
pages 26 and
minor operating problems that you
can correct yourself.

~.

It lists causes of

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your range.

2

IMPO~~T

SmETYmSTRUCTIONS

Read all

men

basic safety precautions should
be followed, including the
following:

s

Use this

intended use

manual.

●

Be sure your appliance is

properly

by a qualified technician in
accordance with the provided
installation instructions.

●

Don’t

imtructions

using electrical appliances,

apphance

Wed

attempt to repair

only for its

as

described in this

and grounded

or replace any part of your
range

urdess

it is

specifidy

recommended in this book.

other servicing should be
to a qualified technician.

●

Before performing any

—

service,
RANGE

DWCO~

PO= SWLY

AT ~ HOUSEHOLD

DI-~ON

BY

WMOWG THE

OR

Sm~G

PANEL

FUSE

OFF THE

CRC~ BRE~R.

n

Wm

U—M ranges

can

injury codd

tit. n

prevent

aeeidenti

tipping of the

range,

it to the
or floor by

insWg

A~-~

check if the bmcket ii

and engaged properly, remove the
drawer and inspect the H
leg. Make sure it fits securely
into the slot in the bracket.

—

If you pull the range out from the

til

the rear leg is returned to its
position in the bracket when you
push the range back.

bracket

for any reason, make sure

supptied~

btied

before

re&A

THE

tip and

a~ch

d

the

To

leve~

wi~ thh

All

appliance.

Q

Do not leave children

children should not be lefi
or unattended in an area where
an appliance is in use. They
should never
stand on any part of the

●

Don’t Wow

b

allowed to sit or

anyone to climb,
stand or hang on the door,
drawer or range top. They

could dam~e

the range and
even tip it over, causing severe
personal injury.

●

CA~ON: ~EMS
~TEWT ~ C~LDREN

SHOULD

~ CABWW

RANGE OR ON

N~

BE

ABOW A

T~

BACKSPLASH OF A

RANG&C~DREN

CLW~G
WGE ~

COULD BE

ON

T~

REACH ITEMS

SEWOUSLY

~~D.

●

Never wear loose-fitting or
hanging garments while using
the

apptiance.

mabrial

brought in contact with hot
heating elements and may cause
severe burns.

●

Use

could be ignited if

ody

Flammable

dry pot

moist or damp pot holders on hot

sufices

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

●

Never use your appliance for

may result in bums

warming or heating the room.

●

s~~e in

H

ammablematerids shodd

stored in an oven or near surface
units.

●

Keep hood and grease filters

clean

and to avoid grease fires.

or on

to

maintain good venting

applimce—

alone—

done

applianw.

OF

S~~D

holdem—

not be

●

DO not let cooking grease

or other flammable materials
accumulate in or near the
range.

●

Do

not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan

completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease

oukide

a pan
can be put out by covering with
baking soda or, ifavtiable, a
multi-purpose dry
foam type fire

chemiml

or

mtinguisher.

. Do not touch heatbg
elements or interior surface of
oven. These

enough to burn

sufices

maybe hot

even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby

sufiace

units or any
interior area of the oven; allow
sufficient time for cooling, first.

Potentially hot surfaces include
the

cooktop
cooktop,
sufices

and areas

hcing

the

oven vent opening and

near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven maybe hot when the
door is opened.

●

men

cooking pork,

follow
the directions erectly and always
cook the meat to an internal
temperature of at least l~°F.

This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
kind and the meat will be safe
to eat.

I

3

WOmmT

. Foods for frying should be as -

-

S~TY

~STRUCTIONS

(continu~)

Oven

c

Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face

Q

Don’t heat unopened food

containem

could

in the oven.

btid

up and the container

could burst, causing an injury.

●

Keep oven vent duct

unobstructed.
. Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be handled when

hot, do not let pot holder contact
heating units in the oven.

●

Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is
precaution against burns from
touching hot surfaces of the
door or oven walls.

●

When using cooking or
roasting bags in oven,

the manufacturer’s directions.

●

Do

not use your oven to dry

newspapem.

If overheated, they

can catch fire.

●

Don’t

use

ahnninum foil

anywhere in the oven except as
described in this book.

could result in a fire
damage to the range.

Self-Cleaning Oven

●

Do

not

clm

door gasket.

door gasket is essential for a good
seal. Care should be taken not to
rub, damage or move the gasket.

●

Do not use oven cleaners. No

commercial oven cleaner or oven
liner protective coating of any
kind should be
any part of the oven.

andor

follow

hard

usd

in or around

eyes.

hsnre

If

ako

a

Misuse

or

The

●

Clean only parts

listed

in this

Use and Care Book.

●

Before

se~<leaning

the oven,
remove broiler pan and other
utensils.

Surface

●

Use proper pan

CMting Uni@

sh—This

appliance is equipped with one
or more surface units of different

stie.

Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of

understied

utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship
of utensil to

rdso

improve efficiency.

●

Never leave surface units

surfice

unattended at high heat

Boilover

greasy

causes smoking and

spillovers

unit will

se-

that may catch

on fire.

●

Don’t assume that you know
how to operate all parts of the
range.

Some features may work
differently from those on your
previous range.

●

Clean

cooktop

with caution.

If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be

burn. Some cl
noxious fumes if

carefil

to avoid steam

~rs

appliti to a hot

can produce

surface.

●

Only certain types of glass,
glass/ceramic, earthenware or
other

glwd

containers are

suitable for

rang~top

service;

others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for

su~estions.)

●

To

minimti

burns,

ignition
of flammable materials, and

spdlage,
shodd

the handle of a container

be

turnd _

the

cen~r

of the range without extending

over nearby surface units.

●

Always turn surface unit to

OFF before removing utensil.

●

Keep an eye on foods being
fried at HIGH or MEDIUM

~GH

heats.

●

Use of decorative

meti

covers on surface elements is
not recommended.

If a covered
element is turned on, element
burnout could result.

●

When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.

dry as possible.

Frost on

fromn

foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.

●

Use little fat for effective

shallow or

deepfat frying.

Filling the pan too full of fat can
cause

spillovers

when food is

added.

●

If a combination of oils or

fafi

will be used in frying,

together before heating, or as fats
melt slowly.

●

Always heat fat slowly,

watch as it

●

Use deep fat thermometer

whenever possible

overheating
smoking point.

SAW

hea~.

to

fit

beyond the

THESE

~STRUCTIONS

stir

and

prevent

4

Instilling
Your Range

Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting.

on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.

The range should be installed on
a sheet of plywood (or similar
material) as follows:

floor coveting ends at the front of

the range,

will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.

Uveling

When moving the range

When the

the area that the range

the

Range

Leveling screws are located on
each corner of the base of the
range. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
a

nutdriver.

To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer,

drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to close.

One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8” between the range
and the leveling screw that is to be

instiled

insert glides at back of

into the ANTI-TIP bracket.

Surface

●

Use

CwWg

cookware of medium weight
aluminum, with tight-fitting covers,
and

flat bottoms which completely
cover the heated portion of the
surface unit.

●

Cook fresh vegetables with a
minimum amount of water in a
covered pan.

●

Watch foods when bringing them

quictiy

HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.

c

cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and
cover with lid to complete the
cooking.

Q

HI—for rapid boil (if time allows,
do not use HIGH heat to start).

MEDIUM HI (8-9)—quick
browning.

MEDIUM (6)—slow frying.
(2-3)–finish cooking most

quantities, simmer–double boiler
heat, finish cooking, and special
for small quantities.

LOW—to maintain serving
temperature of most foods.

●

coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.

to cooking temperatures at

Use residud heat with surface

Use

corrat hat

When boiling water for tea or

for cooking task:

Oven

● Preheat oven

necessary. Most
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in oven
light goes out.

. Always turn oven OFF before
removing food.

●

During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.

●

Be sure to wipe up excess spillage
before starting the self-cleaning
operation.

● Cook complete oven reeds

instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.

●

Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

CwMng

onlv

f&ds

prompdy

when

will cook

atir

the

5

Features of Your Range

Model

W~9GK

Feature Index

1 Model and Serial Numbers
2 Surface Unit Controls
3

Sensi-Temp

4 “ON” Indicator Lights for

Surface Units

I

I

5 OvenSetControl

6 Oven

I

I

7 Oven Cycling Light

8 Automatic Oven Timer, Clock

and Minute Timer

I

9 Door Locked Light

110

SolidDiskElementSurfaceUnit

11

Sensi-Temp

12 Oven Light Switch

Control

Temp

Control

Surface Unit

Explained

on page

2

7, 8

8
8

I

15

I

14

I

7-10

8

15

Explained

Feature Index on page

13 Broil Unit

14 Oven Interior Light
15 Oven Shelves
16 Oven Shelf Supports

I

I

I

17 Broiler
18 Oven Liner
19 Bake Unit (Maybe lifted gently

for wiping oven floor.)
20 Storage Drawer
21 Door Latch
22 Door Gasket
23 Oven Vent 4
24 Anti-Tip Bracket

(See Installation Instructions)

Pan

and Wck

20
24

I

15

I

25

24
22
22

3,5

I

I

6

Surface

Wfomu@ Ym

for the First

The top working surface of solid
disk elements have a protective
coating which
before using the elements for the
first time. To harden this coating,
the solid disk elements should be
heated without a pan for a short
period of time (regular elements
at HI setting and
element at maximum setting for
3 to 5 minutes).

There will be some smoke and
odor; this is normal. It is non­toxic and completely harmless.
Heating of the solid disk element
will change the stainless steel
trim rings to a gold color.

T HE SOLID DISK ELEMENT

PROTE~IVE

HARDENED ~ HELP
THE ELEMENT OVER ITS LIFE.

Cooting

Cooktop

~me

must

be hardened

Sensi-Temp

COATING MUST BE

PROTE~

Gneral

About Solid Disk

Using a solid disk element is quite
similar to using an electric coil,

with which you probably are

familiar. With both types of surface
units you will enjoy the cleanliness
of electricity and the benefits of
retained heat in the elements.
However, there are differences.

●

Solid disk elements do NOT glow

red, even at HI setting.

●

Solid disk elements reach
temperature a little slower, and
hold heat longer than conventional
elements. Solid disk elements have
very even heat distribution. Since
solid disk elements hold heat
longer, you may wish to turn the
element off sooner, and take
advantage of the residual heat.
The amount of residual heat is
dependent upon the quantity and
type of food, the material and
thickness of the pan and the
setting used for cooking.

Information

Elemenk

●

The red dot in the center of the solid
disk element indicates built-in
temperature limiters that
automatically reduce the heat if a
pan boils dry, if the element is
turned on without a pan or if the
pan is not making enough contact
with the surface of the element.
The red dots will wear off with use
without affecting the performance
of the elements.

●

There is retained

On

boilovers,

cool before cleaning element area.

●

Solid disk element cooking takes
you a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip pans or burner box to clean.

●

You must use proper flat
bottomed cookware, not cookware

that is warped, convex, or

Improper cookware will cause
unsatisfactory cooking results.

hat

in the element.

wait for element to

conmve.

7

Surface

Cooting

(continued)

Infinite Heat

Controb

I

Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.

At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control

“click” into the niche.

When cooking in a quiet kitchen,
you may hear slight “clicking”
sounds—an indication that the heat
settings you selected are being
maintained.

Switching heats to higher settings
always results in a quicker change
than switching to lower settings.

Cooking Guide
for Using Heats

HI–Bring water to boil.
MEDIUM HI (8-9)–Fast fry, pan

broil; maintain fast boil on large

amount of food.
MEDIUM (6)—Saute and brown;

maintain slow boil on large amount

of food.

(2-3)–Cook after starting at HI;

cook with little water in covered pan.

~W—Steam

serving temperature of most foods.

N~E:

1. At HI or MEDIUM HI (8-9),
never leave food unattended.

Boilovers
spillovers

2. At LOW or (2-3), melt
chocolate, butter on small unit.

rice, cereal; maintain

cause smoking; greasy
may catch fire.

Sensi-TempTM

Control

I

This control allows
the desired temperature. To turn
the element ON,

clockwise. You will feel a “click”

at the “off” position and at the

“boil” position.

The automatic element senses the
temperature of the cooking utensil
and regulates it according to the
setting selected. Only one setting is

necessa~ for each method-frying,

simmering, etc.

When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial

is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
minimum the element begins on
full power until the selected heat
setting is reached.

The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
without scorching or burning. Food
may dehydrate if left on but the heat
sensing device will not let the food

or pan overheat beyond the setting.

Cooktop temperatures increase

with the number of elements that
are on. With 3 or 4 elements turned
on, surface temperatures are high
and care should be exercised when
touching the

you

to pre-select

push in and turn

cooktop.

8

How to Set the

Step 1:

push in.

I

Grasp control knob and

Controk

/

t

c

Step

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

Control must be pushed in to set

only

from OFF position. When
control is in any position other
than OFF, it maybe rotited
without pushing in.

Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.

coo-

Aluminum cookware conducts heat
faster than other
and coated cast iron cookware is
slow to absorb heat, but generally

cooks
settings.

Steel pans may cook
combined with other
ground
skillets coated on the bottom with
aluminum cook
saucepans should be used
the manufacturer describes. Do not
use a wire trivet or any other kind of
heat-retarding pad between the
cookware and the element.

mps

metis.

evedy

at LOW or MEDIUM

unevedy

metis.

Pyroceram@

saucepans or

evedy.

Cast iron

if not

Flat

Glass

ordy

as

To receive maximum

performance from your

solid disk element

●

For cooking, the use of appropriate

cookware is important.

c

Good pans have thick, flat bottoms
which absorb the heat from the
element. The thick, flat bottom
provides good heat distribution

from the element to the food. This
cooking process requires
water, fat or electricity.

●

Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the element. The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
water.

. Pans with uneven bottoms are

not suitable.

. . . .

. . . .

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.::%

::.

.:=:.

.*O* .:::.

. . . .

.

. . .

. . .

.

.

Q

. . .

.

. Don’t use pans with rounded
bottoms. They don’t have enough
contact with the solid disk element
to cook properly.

● Use pans of the correct diameter

only. They should be slightly larger
than the solid disk element so

spillovers
cooktop

element. A damp cloth is sufficient
to remove the spill. Pans should not
overhang more than 1 inch beyond
the element.

will flow onto the

and not bake onto the

little

. . . .

. . . .

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.::.

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.:;~~~j:;.

%f.

.:::.

.::::.

D

●

To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted and spillage can
flow onto the solid disk element.

. . . .

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Q

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●

Place only dry pans on the solid

disk element. Do not place lids on
the element, particularly wet lids.

.

..

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●

Special cooking procedures that
require specific cooking utensils,
such as woks, pressure cookers,

deep fat fryers, etc., must have flat
bottoms, be the correct size and
covered, if applicable to cooking
process, as identified earlier in
this section.

.

..?

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m

●

Except in pressure cooking

with water and water bath canning,
canning pots should not extend more
than 1 inch beyond the surface of a

solid disk element and should have

flat bottoms. When canning pots do

not meet this description, the use of
the HI heat setting causes excessive

heat buildup and may result in
damage to the

Canning Tips” section for further

information.

To check how a pan will
perform on a solid disk
element:

1.

the pan,

2. Bring water to a boil and
observe the pattern of the
bubbles as the water comes
to a boil.

3. A uniform pattern of bubbles
across the bottom of the pan
confirms a good heat transfer
and a good pot.

4. Bubbles localized in only a
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
and an unsuitable pot.

. .

. . . . .. .

Put 1 inch of water into

,

.:.:.

. . .

.

. ...

.

. . .

;..:.

..:....::.

#

. .

.

..:.:.%.:.:;

,

...:

...:

cooktop.

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9