GE RB747GJ Use and Care Manual
Howtoget the best horn
You Range
Contents
Aluminum Foil ‘18
Anti-TipBracket
Appliance Registration
Canning Tips
Care and Cleaning
Clock/Timer 12
Energy-Saving Tips
Features
Installation Instructions 5 Light Bulb Replacement 22
Leveling 5 3-in-1 Burner 23
Model and Serial Numbers 2 Warranty
Oven
Baking, Baking Guide
Broiling, Broiling Guide
Control Settings
Door Removal
Light; Bulb Replacement 13,22
Preheating
Roasting, Roasting Guide 16,17
Self-CleaningInstructions 20,21
I
Shelves
Thermostat Adjustment
3,5
.2 Repair Service
‘9 Safety Instructions 3,4
22-25 Surface Cooking 8-11
5
6,7 Cookware Tips 10,11
13
‘ 14, 15
18,19
13
22
13
13
24
VentDuct
Problem Solver
Control Settings 8
Cooking Guide 10,11
Back Cover
GE Answer Center@
800.626.2000
22
26
27
UseandCareof
model
RB74jGlJ
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I
HmPolNT
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
Hotpoint
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label on
the front of the range behind the
oven door.
These numbers are
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
also
on the
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 on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
2
~PO~ANT
SAFETY
mSTRUCTIONS
Read all
Men
basic safety precautions should
be followed, including the
following:
●
Use this
imructiom
using
el~tricd
appliance only for its
appliances,
before
intended use as described in this
manual.
●
Be sure your appliance is
properly
instied
and grounded
by a qualified technician in
accordance with the provided
installation instructions.
s
Don’t
attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
c
Before performing any
service,
RANGE
DECO~
PO-
~
SUPPLY
AT THE HOUSEHOLD
DI-~ON
BY
REMOWG
OR
Sm~G
C~CU~ BRE~R.
PNL
THE FUSE
OFF THE
n
J—M ranges
can
tip and
kjury
codd
malt. To
prevent
accidenti
tipping of the
range,
it to the
attach
waU
or floor by
instiing
AN~-TIP
check if the bracket is
and engaged properly, remove the
drawer and inspect the rear
leg. Make sure it
into the slot in the bracket.
If you pull the range out from the
bracket
supplid.
fits
securely
the
To
instied
levekg
wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
mi~ thk
appliance.
●
Do
not
l~ve child~n alone—
children should not be
or unattended in an area where
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
●
Don’t allow anyone to climb,
stind
or hang on the door,
drawer
or range
top
They
damage the range and even tip
it over, causing severe personal
injury.
● CAU~ON: ITEMS OF
INTE~T ~ CH~DREN
SHOULD
IN
CAB~E~ ABOW
RANGE OR ON
N~
BE
T~
S~RED
BACKSPLASH OF A
RANG&CHILDREN
CL~ING
ON
T~
RANGE ~ REACH
COULD BE SEWOUSLY
~mD.
●
Never wear loose-fitting or
hanging garments while using
theappbce. Hamrna
ble
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
● Use only dry pot
holders—
moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let pot
touch hot heating elements. Do
not use a towel or other
cloth.
●
Never use your appliance for
warming or heating the room.
● Storage in or on
FI
amrnable
materials should not be
appliance—
stored in an oven or near surface
units.
lefi
alone
ctid
A
~EMS
matend
holdem
bulky
an
@
Keep hood and grease filters
to maintain good venting
clean
and to avoid grease fires.
●
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
~aming
sheet or flat tray.
grease
oukide
a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
● Do not touch heating
elemenh
oven.
or interior surface of
These surfaces may be hot
enough to bum even though they
are dark in color. During and
a~r
use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
cooktop
the
cooktop,
and areas facing the
oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
● When cooking pork, follow
the directions exactly and always
cook the meat to an internal
~mperature of at least
170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat,
-
I
WO~~T
SAFETY
Oven
●
Stand
away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
● Don’t heat unopened food
containers in the oven. Pressure
codd
buildup and the container
could burst, causing an injury.
●
Keep oven vent duct
unobstructed.
●
Keep oven free from grease
bufldup.
●
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
sheif
to the
shelf stop is a convenience in
lifting heavy foods.
It is also a
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
newspapers.
If overheated, they
can catch fire.
Self-Cleaning Oven
● Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
to
rub, damage or move the
not
gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
c
Clean only
Use and Care Book.
park
listed in this
If
follow
~STRUCTIONS
Surface
●
Use proper pan
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
.
Never leave surface
unattended at high
Boilover
greasy
fire.
on
Q
Be sure drip pans and vent
duck
in place.
cooking could damage
parts and wiring.
. Don’t use aluminum
line drip pans
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
● Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitible
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)
s
To minimize burns,
of flammable materials, and
spillage, the
container should be turned
toward the center of the range
without
surface units.
● Always turn surface unit to
OFF before removing utensil.
Cooting Uni@
size—This
unik
hat
settings.
causes smoking and
spillovers
are not covered and are
Their absence during
for range-top service;
extending over nearby
that may catch
range
foil
or anywhere in
ignition
ilandle
of a
to
(continu~)
●
Keep an eye on foods being
fried at HIGH or
~GH
●
heati.
To avoid the
~DI~
possib~ty
of a burn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and all
cool
coils are
before attempting
to lift or remove the unit.
●
~n’t
immerse or soak
removable surface units. Don’t
put them in a dishwasher. Do.
not
self+lean
the surface
in the oven.
● When flamtig foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●
Foods for frying should be as
dry as possible.
fds
or moisture on fresh foods
Frost on frozen
can cause hot fat to bubble up
and over sides of pan.
●
Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause
spillovers
when food is
add~.
● If a combination of oils or
fats
wifl
be used in frying,
together before heating, or as fats
melt slowly.
●
Always heat
fat
slowly,
watch as it heats.
● Use deep fat thermometer
whenever possible
to prevent
overhcathg fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
unih
stir
and
c
Before self-cleaning the oven,
remove broiler pan and other
utensils.
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.
Wveling
When moving the range
When
the
the area that the range
the
Range
Leveling screws are
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 into 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
installed into the ANTI-TIP bracket.
insert glides at back of
Iocated
on
Ene~y-Saving~ps
Surface
c
Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated
surface unit.
●
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
. Watch foods when bringing them
quic~y
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
● Use residud heat with surface
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.
●
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
MEDIUM HIGH—quick browning.
MEDIUM—slow frying.
LOW—finish cooking most
quantities, simmer—double boiler
heat, finish cooking, and special
for small quantities.
WARM—to
temperature of most foods.
. When boiling water for tea
or coffee, heat only the amount
needed. It is not economical to boil
a container full of water for one
or two cups.
Cooting
poflion of the
to cooking temperatures at
mainbin
serving
Oven
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find that preheating is
necessary, watch the indicator
light, and put food in oven
promptly after the light goes out.
●
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.
●
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.
●
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
Cooting
Always turn oven OFF before
Cook complete oven meals
Use residual heat in the oven
5
—
Features of Your Range
Model
RB747GJ
6
Feature Index
Explainec
on page
Feature Index
Explained
on page
1 Model
and Serial
Numbers
2 Surface Unit Controls
3 Two “ON” Indicator Lights
for Surface Units
4 Oven Set Control
5 Oven
Temp
Control
6 Oven Cycling Light (Glows until oven
reaches selected temperature. then goes
off and on during cooking with the oven
units as temperature is maintained.)
7 Automatic Oven Timer,
Clock and Minute Timer
8 Plug-In Calrod” Surface Unit
(May be removed when cleaning
under unit. )
9 Stay-Up Calrod” Surface Unit
(May be raised but not removed
when cleaning under unit. )
10 3-in-1 Surface Unit (Energy saver
unit heats area 4: 6“ or 8“ according
to size of cookware. )
11
3-in-1 Surface Unit Control
12 Chrome-Plated Trim Rings and
Porcelain Drip Pans
13
12
23
23
23
2
8
8
13
13
8
8
18 Oven Locked Light (Glows during
self-cleaning when oven has reached
cleaning temperature. Oven door
cannot be opened when this light is on. )
19 Oven Cleaning Light (Glows during
self-cleaning when all controls are set.
Cycles off and on with the oven
heating units after oven reaches
cleaning temperature. )
20 Broil Unit
21 Bake Unit (Maybe lifted gently
for wiping oven
floor.
)
22 Oven Shelves
23
Oven Shelf Supports (Letters A, B,
C and D indicate cooking positions
for
shelves as recommended
on
baking, roasting and broiling guides.)
24 Broiler Pan and Rack
25 Storage Drawer
26
Cooktop
until cooktop
27
Cooktop
Light Button (Push and hold
light comes on. )
Lamp
28 Anti-Tip Bracket
(See Installation Instructions)
I
18
3,5
20
20
14
13
13
18
22
13
13 Oven Vent Duct (Located under
right rear surface unit. )
14 Oven Interior Light (Comes on
automatically when door is opened. )
15 Oven Light Switch (Use to turn
oven light on during cooking when
oven door is closed. )
16
Oven Door Latch
17 Oven Door Gasket
22
22
13
20
20
7
Surface
See Surface Cooking Guide on pages 10 and
CooMng
U.
Surface
Infinite Heat
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is a slight niche so control
“clicks” at those
on HIGH marks
the lowest setting is between the
words WARM and OFF. In a quiet
kitchen you may hear slight ‘
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
How to Set the
Step 1
Grasp control knob and push in...
CootiW
Controh
~ositions;
~he
highest setting;
with
“click”
Controk
Control must be pushed in to set
only from OFF position. When
control is in any position other
than
OFF, it maybe rotated
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.
Cooting
for Using
HIGH
MED
HI
MED
Low
WARM Steam rice,
NOTE:
1. At HIGH, MED HI, never leave
food unattended.
smoking; greasy
catch
2. At WARM, LOW, melt
chocolate, butter on small unit.
Guide
Hea@
Quick start for cooking;
bring water to boil.
Fast fry, pan broil;
maintain fast boil on
large amount of food.
Saute and brown;
maintain slow boil on
large amount of food.
Cook after starting at HI;
cook with little water in
covered pan.
cereal; maintain
serving temperature of
most foods.
Boilovers
spillovers
fire.
cause
may
Match unit size selection to size of
the cookware.
LARGE—8-inch unit. Turn switch
to 8“ when using large cookware
that completely covers the unit
(3-quart to 6-quart saucepans or
8-to 10-inch skillets). Then select
desired heat setting.
MEDIUM—6-inch unit. Turn
switch to 6“ when using medium-
sized cookware that does not
completely cover the unit (2- to
2
~-qua~
skillets). Then select desired heat
setting.
saucepans or 6- to 7-inch
Step
2
Turn either clockwise or counterclockwise to desired heat setting.
How to Use the
3-in-1 Unit
This surface unit offers the
convenience of three units in
one. The unit may be used as an
8-inch, 6-inch, or 4-inch unit to
accommodate any size cookware.
Turn size selector switch, next to
surface unit control, to 8“, 6“ or 4’!
Then turn surface unit control to
desired heat setting.
8
SMALLA-inch
to 4“ when using small cookware
about 4 inches in diameter (as a
l-quart saucepan). Then select
desired heat setting.
unit. Turn switch
Questions &Answers
Q. May I can foods and preserves
on my surface units?
A. Yes,
designed for canning purposes. Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
Q.
foil?
A.
Cleaning Guide.
Home Canning
but only use cookware
Calrod@
Can I cover my drip pans with
No,
Clean as recommended in
~ps
Q.
Can
I use special cooking
equipment, like an oriental wok,
on any surface
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
uni~?
Q. Why does my cookware
when I place it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the “feet”
on your
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming
A. If you set your Calrod” unit
higher than required for the
cookware material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Calrod”
units are sitting
tilt
offl
Canning should be done on
cooktop
In surface cooking of foods other
than canning, the use of
diameter pots (extending more than
l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR
P~S
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying—cook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm
heating units.
only.
large-
~HER
LARGE DIAMETER
FOR FRYING OR
cooktop surfaces surrounding
Observe Following
Pointi
in Canning
1.
Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit.)
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
WGHT
WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
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.
5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1)
using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
H~
tap water.
9
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