GE RB761G Use and Care Manual

togetthe best froIm

RB761G

.

AluminumFoil
Anti-TipBracket

ApplianceRegistration
CanningTips

Care and Cleaning

Clock/Timer

r

Energy-SavingTips
Features

r

InstallationInstructions

I

Leveling
ModeIand SerialNumbers 2

Oven

18

3,5

2 SafetyInstructions
9

22-25

12

5

6,7

5
5

13

ProblemSolver
RepairService

SurfaceCooking

ControlSettings
CookwareTips

Warranty

26,27

27

3,4

8-11

10,11

BackCover

use andcare of

model

8

-e

—-. .

Baking/BakingGuide
Broiling/BroilingGuide

Control Settings
Door Removal

Light; BulbReplacement 22,23
Preheating

Roasting/RoastingGuide 16,17
Self-CleaningInstructions 20,’21

Thermostat Adjustment
VentDuct

I

14,15
18,19

13

22

13

24
22

GE Answer center@
8W.626.2000

*.

Imnlediatelycontactthe dealer (or
builder)thatsoldyoutl~erange.

.

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

ConsumerAffairs
Hotpoint
Appliace Rrk
Louisville,KY 40225

Write dom themodel

Ser;alnumbem.

and

You’llfind them on a labelon
the front of the range behindthe
ovendoor.

These numbers are also on the

Consumer Product Ownership

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

ModelNumber

Serial Number

Checkthe Problem Solveron
pages26 and~. It listscausesof
minoroperatingproblemsthat you
cm correct yourself.

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

cRcm BmmR.

@Do nottouchbeating

elemenwor htedor surfaceof

oven. Thesesurfacesmaybehot

enoughtoburneventiough they

darkincolor. Durhg md

are
stir use, do not touch, or let
clotig or other flmable
materialscontactsutiace units,
artis near~ sufice utits or any

interiorarea of theoven;allow
su~3cienttimefor cooling, fimt.

W@ntidly hot sufices include

tie cooMopad mess hcing tie

cooMop,ovenvent openingand
sutices near the opning, md
Crevicesaround me ovendmr.
Remember: The

of the oven maybe

inside sutiace

hot when he

door is opened.

cook the meat to an intem~~ “
temperamre of at least 170°F.
Thisassures that, in L4eremote
possibdity hat trichina maybe
present in the meat, it ‘willbe
tilled.and the naeatwill be safe

toeat.

-+

e ~M* f~~ fmg Shodd k m

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. .

@*

foods or moistureon fresh foods

pwib~e.Frost on fioma ‘

cm causehot fit to bubbleup
and over sidesofpan.

$&~

,.

a

onthistype of flooring, usecare,

and itisrecommendedthatthese
simpleand inexpensiveinstructions
befollowed.

Therangeshouldbe installed on
a l/4-inch-thicksheetofplywood
(orsimilarmaterial)as follows:
JWenthefloor coven”ngeds d the

front of the range,

rangewill rest on shouldbebuilt

upwithplywoodto the samelevel
or higher than the floor covering.
ThiswilIallowthe range tobe
movedfor cleaningor servicing.

thearea thatthe

uveIiw the

~x~t Levelingscrewsare located on

~=- each corner of the base ofthe

e

range. Removethe bottomdrawer

andyoucan level the rangeon
an unevenfloor with the useof
a nutdriver.

T’ remove drawer,pulldrawer

outalltheway9tilt up the front

and take it

drawer, insert glides at back of
drawerbeyondstopon rangeglides.
Lif~drawer if necessary to insert

~;isi~y.Let frontofdrawer down,
[henpush in to close.

Oneof the rear levelingscrews
i}~illengagethe ANTI-TIP bracket

(allowfor some side to side
.~djustment).Allowa minimum
~’learaIIceof 1/8”between the range

.~ndthc Ieve]ingscrew that is

installedintotheANTI-TIP

out.To replace

bracket.

tobe

* Use cookwareof medit~mweight

aluminum, with tight-fittingcovers,
and flat bottomswhich completely
covertie heated portionofthe
surfaceunit.

* COOk fresh vegetableswith a

minimumamountof waterin a
coveredpari.

s watch
quictiy to tooting temperaturesat

HI ad MED H heatsettings.men
food reaches cookingtemperature,
reduce heat immediatelyto lowest
settingthatwill keep it tooting.

~Use residual heat wilh surface
cookingwheneverpossible. For
example, when cookingeggsin tie
sheU,bring water and eggsto

foodswhenbringingbem

boil,

thenturntoOFFpositionand

cover with lid to completethe
cooking.

@Use correet heat for cootig task:

Hi—to
allows, do not use high heat to
start).

MED Hi—quick browning.
MED—s1owf~ing.
LO—finishcooking most

quantities, simmer—doubleboiler

heat, finish cooking, and special
for small quantities.

WM—to maintain serving
tem~?eratureof most foods.

@v~hen boiling water for tea or
coffee, heat only amount needed.
It is not economical toboil a
container full of water for one
or $VJOcups.

startcooking(iftime

ovenCaotimg

Preheatovenonly when

@

necessary.Mast foodswill cook
satisfactorilywithoutpreheating.
If youfindpreheating is necessary,
watchthe indicatorlight, md put
foodinovenpromptlyafter the
lightgoesout.

@Alwaysturn ovenoffbefore

removingfood.

@Duringbaking, avoidfrequent
door openings.Keepdoor openas
shorta time aspossibleif it is
opened.

~Besureto wipe up excess spillage
beforestartingthe self-cleaning

operation.

@Cook complete ovenmeals

insteadof just one fooditem.

Potatoes,other vegetables,and

somedesse~ willcooktogether

with a main-dishcasserole, meat

loaf, chicken or roast. Choose

foodsthat cook at the same

tempemture ad in approximately

the same time.
@Use residud heat in the oven

wheneverpossibleto finish
cookingcasseroles, ovenmeals,
etc. Also add rollsor precooked
desserts to warm oven,using
residual heat to warmthem.

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0

Feature Index

,“,

.,

.....—.—.—.... . ---

1 SurfaceUnit Controls

—

8

2 SurfaceUnit’’ON’’IndicatorLight
3 Oven SetControl
4 OvenTempControl
5 OvenCyclingLight

6 AutomaticOven Timer, Clock and

MinuteTimer

7 OvenVentDuct (Located under right

rear surfaceunit.)

8 Plug-In Calrod” Surface Unit (Maybe removed

when cleaning under unit.)

9 ChromePlatedTrimRingsand PorcelainDrip Pans
10 Modeland Serial Numbers
11 OvenInterior Light (Comes on automatically

whendoor isopened.)

12 OvenShelfSupports(LettersA, B, C & D

indicatecooking positionfor shelvesas
recommended on cookingguides.)

13 Oven Shelves

13

22

23

13

8

2

@

two6-in.
two 8-in.

I

14 Broiler Par-iand ~ck (Do not clean in

Self-Cleanoven.)
15 OvenLight Switch
16 StorageDrawer

i7 Anti-TipBracket

13

22

3,5

e

(See Installation Instructions)

18 Bake Unit (Maybe lifted gently for wiping

20

@

ovenfloor.)

19 Broil Unit

20 Door Latch (Use for Self-Clean only.)
21 Oven Cleani~2gLight

—

q~ Dc~orLocked Light

.-.

1

\

... . -.

.——

.,

18,20

20
20

21

Q

surfaceCOQMWtith

-.

...... . -—------—--

..

Infini& HeatComtmk

Yoursurfaceunitsand controlsme
designedto giveyou an infinite
choiceofheat settingsfor surface
unitcooking.

Atboti OFF md HI positions,
thereisa slightnichesocontrol

“clicks”attiose positions; “click”

on HI marks the highest setting;the
lowestsettingis betw=n the words
LO andOFF. In a quiet kitchenyou
mayhear slight “clicting” sounds
during cooking,indicatingheat
settingsselectedare being
maintained.

Switchingheatsto higher settings

alwaysshowsa quicker change than
switchingto lower settings.

.

step1

Grasp control knob and push in...

Shp 2
~rn either clockwiseor counter-

clockwise to desired heat setting.

HI Quickstar’tforcooking:

bringwatfirto boil.

WD Fastfry, panbroil; maintain ~~
HI fastboilonlargeamountof

food.

mD

I

1

Sauteandbrown;maintain
slowboilon largeamount
offood.

Cookafterstartingat HI;

m

cookwith Iittiewater in
coveredpan.

WM

Steamrice, cereal; maintain
servingtemperatureofmost
foods.

1. At HI, MED HI, neverleave

foodunattended.Boiloverscause

smoking;greasy spilloversmay
catch fire.

2. AtWM, LO, melt chocolate, ==- I
butter on smallunit.

.­*.::-.

i

<*2 ~

M_=.-~,.

.—-

0,

.4-;.-

‘~-.

GF--

w

contro~mustbe pushedintoset

fromOm psition. when

only

Contro;is
thanOm, itmay beroated

%’tithout
Be sureyou turn control toOFF

when youfinish cooking. An
indicator light will glowwhen
ANY heat on any surfaceunitison.

inany positionother

pustingin.

-.

..——.—----. .-.- -

. —.

.. ..O

..+

.

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themanufacturer’sinstructionsand
recipesfor preservingfoods. Be
surecannerisfiat-bottomedand

fitsoverthe centerofyoursurface
unit. Sincecanning g;nerates large
amounts of steam, be carefulto

avoidbums from steamor heat.
Canningshouldonlybe doneon
surfaceunits.

Q.

canI Cover my drip pans with

foil?

A. No. Clean as recommendedin
CleaningGuide.

canI usespecialci)oki~lg

Q.

equipment,likeanoriental WOIL,

onany

A. Cookwarewithoutfla~surfaces
isnotrecommended.TIIelifeof
yoursurfaceunitcan be shortened
andtherangetop canbe damaged
fromthehigh heat neededforthis

typeofCooting.
Q. why am 1not getting the beat

I need from my surface Unib
eventhough I have the knobs on

the right

A.

andmakingsureitiscool, check to

makesurethatyour plug-inunits
are securely fastenedintothe
surfaceconnection.

surfaceulli~?

setting?

Afierturningsurfaceunit off

Q.lvl?ydoesEnycookwaretilt
WlaenI placeitonthesMtiaceUtit?

A. B&causethe surfaceunitis
notflat. Makesurethatthe “feet”
ollyoursurfaceunitsare sitting
tightlyin the range top indentation
andthe reflectorringis flat on the
rangesurface.

Q. why is the porcelain finish on
my ‘cookwarecoming off?

A. If youset your surfaceunit
higherthanrequiredforthe
cookwarematerial, and leaveit,
the finishmay smoke,crack, pop,
or bum dependingon the pot or
pan. Also, a toohighheat forlong
periods, and smallamountsofdry
food, may damagethefinish.

Potsthat extendbeyond 1inch of
cookingelement’strim ring are not
recommended formost surface

cooking. However,when canning
with water-bath or pressure canner,

larger-diameterpotsmay be used.
This isbecause boiling water
temperatures (evenunder pressure)

are notharmful to cooktop surfaces
surrounding the surface unit.

observeFoIlowingPoints

inCanniu

1. Be sure the canner fitsoverthe
center of the surface unit. If your
range or i~ location doesnot allow
the canner to be centered on the
surfaceunit, use smaller-diameter

potsfor good canning results.

2. Flat-bottomed canners must
be used. Do not use canners with

flangedor rippled bottoms(ofien
foundin enamelware) because they
don’tmake enough contact with the
surface unit and take too long to

3. When canning, use recipesand
procedures from reputablesources.
Reliablerecipes and procedures are
availablefrom themanufacturer of
your canner; manufacturers of
glassjars for canning, such asBall
and Kerr; and the United Stites
Department of Agriculture
Extension Service.

4. Remember that canning is
a process that generateslarge
amounts of steam. Toavoid bums
from steam or heat, be careful
when canning.

N~E: If your range is being
operated on low power (voltage),
canning maytake longerthan
expected, even thoughdirections
havebeen carefully followed. The
process time will be shorte]~edby:

(1)using a pressure canne~’,and
(2) stalling with HOT tap WaterfOl-

fastest heating of ]a~gequa~ltities

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