GE RB788T Use and Care Manual

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oven 8“11

How

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useThe 15

to Yc)w

f Service

It is designed to help you operate and maintain your

new Flangeproperly.
Keep it handy for answers to your questions
if you don’t understand something or need more

help. . .

Write to: (include your phone number);

Consumer Affairs

Hotpoint
Appliance Park
Louisville, KY 40225

Your Range has a nameplate on which is stamped
the model and serial numbers. (Seepage 4.)

These numbers are also on the Purchase Record
Card that came with your Range. Before sending in
this card, please write these numbers here:

Model No.
Serial No.
Use these numbers in any correspondence or ser-

vice calls concerning your Range.

if

YCNJ a

Immediately contact the dealer (or builder) that

sold you the Flange.

Save and ..

C f

Check the Problem Solver (page 15). It lists minor
causes of operating problems that you can correct
yourself.

It could saveyou an unnecessary service call.

-,

1. Use cooking utensils of medium weight alumi­num, tight-fitting covers, and flat bottoms which
completely cover the heated portion of the surface
unit.

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

3, “Keep an eye”
quickly to cooking temperatures at HIGH heat.
When food reaches cooking temperature, reduce
heat immediately to lowest setting that will keep it

cooking.

4. Use residual heat with surface cooking when-

ever possible. For example, when cooking eggs in
the shell, bring water to boil, then turn to OFF posi­tion to complete the cooking.

!5. Use correct heat for cooking task high heats

to start cooking (If time allows, do not use HIGH

heat to start), 7—quick brown trigs, 4—SIOWfrying.
2—flnlsh cooking most quantltles, simmer—double
boiler heat, finish cooking, and special for sfmall
quant(t/es

6. When boll ing water for tea or coffee,
the amount needed It ts not economical to boil a

container fuII of water for onIy one or two cLIps.

on foods when bringing them

heai only

1. Preheat the oven only when necessary. Most :
foods will cook satisfactorily without preheating. if :­you find preheating is necessary, keep an eye on ~
the indicator light, and put food in the oven
promptly after the light goes out.

2. Always turn oven OFF before removing food.

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

4. Be sure to wipe up excess spillage before self­clean ing operation.

5. Cook complete oven meals 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 I
the same time.

6. Use residual heat in oven whenever possible tol.,.-~
finish cooking casseroles, oven meals, etc. Also{- ~
add rolIs or precooked desserts to warm oven,‘--=’
using residual heat to warm them.

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~’j 9Q2GeneraI EIectric Co., U.S.A. AII rights reserved

.‘ . . .... . ... . . ... . Inside Front co~~r

.. . ... . .. . . ... . . .

Safety Tips . . .. . .. . .. . ... . ... . . . . . . .. .. ... ... ... ....O .g..~-~

Features ofYour Range ... . .. . . .. . .... . ... . .6.... .........0 ~

Automatic Timer and Clock .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 5

Flow To Use Your Range Top...... .... . .. . .. . .. . . . .. . . . . . . . 6

Care of Your Range Top .. . .. . .. . . .... . .. . . . . . . . . . . . . . . . . . . 7

Using Your Oven ... . .. . ... .. . .... .... . .. . .. . .. .. . .. . .. . . . . 8

How To Bake and Time Bake. . . ... . ... . .. . .. . .. .. . . . . . . . . . . 9

How To Roast.. . . . . .. . ... . . . ... . .. . . . . . . . . . . . . . . . . . . . . . . . lo

How To Broil... .. . . . . . . .;....... .. . . .. . .. . .. . . . .. .. . .. .. . ~~

How To Self-Clean Your Range .. . .. . .. . .. . .. . .. .. . . . . . . 12-13

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1

The Problem Solver .. . .. . . . .. . .. . .. . .. . .. . .. . . . . . .. . . . . . . 15

.. .. . .. . .. . .

Range Top Cooking Chart . . .. ... .. . . .. . . . . . . . . . . . . . . . . ~a-~g

Baking Chart . . . . . . .. . .. . .. . . .. . .. ... . . . .. . . . . . . . .. . . . . . . 20

Roasting Chart... . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . 21

BroilingChart .. . . . . . . . .. . .. .. . . . ... .. . . . .. . . . . . . . . . . . . . . 22

ifyou Need Service . . . . .. .. . . . .. .. . . . . .. .. . . . . .. . . . .. . 24-25

Warranty . . . . . .. . . . .. . . . . . . . . . .. . . . . . . . . . . . . ... ..Back Cover

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sheet or flat tray. gu’ease clt.!t-

alpan be putou~by with

Side

stxk or, if a muHi-

purpose dry or from.

D t

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Rmded where a range

kwe children or

or opera-

t seriously burned.

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hang
‘They could
tip it over causing

injury.

on the door, drawer or tope

anyone stand

damage range and even

To IN

A OR ON THE E3AcK-

A

u Ri o

n

touch heating elements or i

I

personal

or

D

flammable materials in an

oven or

D grease or other

Never leave surface areas

heat saltings.

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To

bums, ignition of flam-

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Foods for be as dry as

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6

If a combination of oils or fats VV~llbe

LJsed in frying,

heating, or as fats melt s19wly.
Always beat fat and watch as it

heats,
Use deep fat

~OsSi~le to

beyond the smoking point.
Use Proper Pan

whenever

a

Emn’t heat f(xld in

owe!’!. up

the

Icmnki burst an

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Don’t use

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foil anywhere on

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fan off. ‘The fan, if operating,

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Clean with caution.If a wet

a

o oven door. - a or steam

escapes can cause

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SURFACE UNIT CONTROLS. Push in to set.

9

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LIGHT SL6FIFACE

AREAS.

3.

OVEN SET (CLEAN) KNOB. Turn to desired
oven cooking function or to CLEAN position
when self-cleaning oven.

g.

OVEN (CLEAN) KNOB. Turn to set oven
temperature,

BROIL when broiling or to

CLEAN when self-cleaning oven.

.5.

OVEN C’%’CL!NG LIGHT. Light glows until

oven reaches selected temperature then goes
on and off during cooking with the oven units
as temperature is maintained.

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OVEN TIMER CLOCK AND

TIMER. Use to set all oven timed
cooking functions and self-cleaning. (See page
5 for detailed information on setting.)

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LATCH RELEASE. Push and hold in while
moving latch to CLEAN or COOK positions.

.-.

-.

LOCKED LIGHT. Glows during self-cleaning
when oven has reached cleaning temperature.
Oven cannot be opened when this light is on.

-.

.. .

2VEN! LiG!4T. Glows during self­:Ieaning when all controls$are set.

f Range

GLASS-CERAMIC COOKING TOP. Cooking
areas are indicated by sunburst designs.

OVEN VENT DUCT’.
DOOR LATCH. Remains in COOK position

except when self-cleaning. See pages 12 and
13for more information.

OVEN LINER. Gray porcelain interior retains
heat and energy when cooking.

BROIL UNIT. When broiling, it radiates heat to
food surface. Also energized at low wattage
during baking to give balanced heating.

OVEN SHELVES. May be easily removed and

repositioned on shelf positions recommended
on Cooking Charts at the end of this book. May
be left in oven during self-cleaning function.

OVEN SHELF SUPPORTS. Indicate different
cooking positions by letters A, B, C and D. See
cooking charts for recommended positions.

INTER!OR OVEN LIGHT. Automatically turns
on when oven door is opened.

MODEL AND SERIAL PLATE.Located
on right side of oven frame just below cooking

surface.

BROILER PAN AND RACK. Pan is used to

catch drippings, slotted rack supports food
and shields drippings or juices during broiling
or roasting to lessen spatters. DO NOT CLEAN

IN SELF-CLEAN OVEN.

FRAME.

WOVEN DOOR GASKET. Seals between oven

door and oven.

STORAGE DRAWER. Use to store utensils or

broiler pan and rack.

OVEN LIGHT SWITCH. Use to turn interior
oven light on during cooking when door is
closed.

BAKE UNIT. During baking, it heats the air in
oven. May be gently lifted for cleaning.

SURFACE LIGHT B!JTTON. Push and hold[>~
until surface cooking light comes on.

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TIME EMKEAND

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SELF-CL .AN SET

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TO SET THE CLOCK, push in the center knob of
the Minute Timer and turn Kriob in either direction.

(After setting the clock, let the knob out, and turn

the Minute .Timer pointer to OFF.)

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Using Automatic Timer, you can TIME BAKE with

the oven

Stop Time

automatically start and stop oven at a later time of
day. It takes the
start or stop the oven and is also convenient for
parties when you must be gone before them.

Setting the dials

detail on page 9.

starting immediately and turning off at the

set or set both Start and Stop dials to

worry out of not being home to

for TIME BAKE is explained in

The Minute Timer is the large dial to the left of the

digital clock. Use it to time all your precise

operations.

clock.

TO SET THE MINUTE TIMER, turn the center knob
clockwise, without pushing in, until pointer reaches
number of minutes you wish to time (up to 60).

This dial also sets or changes the digital

cooking

~~.The Minute Timer can be used

during any cooking function. The

Automatic Timers (Start and Stop
Dials) are used with TIME BAKE

arid SELF-CLEAN functions.

The self-cleaning function on your range uses the
Automatic Timer t~set the length of time needed to
clean whether you wish to clean immediately or
delay the cleaning. By setting the Start and/or Stop

Dials you may choose to begin immediately or clean
during the evening when energy rates are lower.
Full explanations of setting the Start and Stop Dials
for self-cleaning are described on pages 12 and 13.

Q. Can I change the clock while
l’rn cooking in the o~jen?

A. Yes, but if you are using a timed
cooking function, it is best to wait

until finished cooking.

5

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—.-,-—

Your rsnge top is designed to give you the flexibility
of boiling, steaming, sauteing, browning, frying,

canning, or pressure cooking. The heat is trans­ferred from a heating element below the surface,
through the ceramic top, to the bottom of the

You must push the knob in only

when it is set at OFF; this is to pre­vent you from turning the knob on
accidentally. When the knob is in
any other position, you can turn it

without pushing it in. You will feel it
pop out when yOLJturn it to OFF.

The lowest setting is between OFF
and WARM. At the HI setting, you
will feel the knob lightly click into
place.

In a quiet kitchen, you may hear
slight “popping’
cooking, indicating heat settings
are bei~g maintained.

WET Push control knob.

2: Turn the kIIOb
rection to the heat setting you
want,

cooking utensil. This, in turn, heats the food. As it

heats, the cooking surface turn: yellow. When the
control is turned to OFF, the cooking area cools
and returns to its original white color.

@ Pots and pans should be flat on
the bottom and match the size of
the sunburst pattern. Large con­tainers should be on large areas

and small ones on small areas.

sounds during

ea It is important pans fit the areas

you are using. A pan smaller than

the heated area wastes power. A

frying pan or skillet much larger
than the heated area may not heat
evenly.
@ Center pots and pans on a cook-

ing area which closely matches
the bottom of the utensil in size.
@ Containers of various materials

may require different heat settings

and/or cooking time. Check th

manufacturer’s instruction befor
using.
~ Special cooking equipment with­out flat bottoms, such as the

i

oriental wok, are not recommended —

and couid shorten the life of the

range top since high temperatures

are required in this type of cooking.

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Quick start for cooking: bring water to boil.

Fast fry, pan broil: malntaln fast boil on large
amount of food.
Saute and brown, maintain slow boil on large
amount of food.
Cook after starting at
covered pan

Steam rice, cereal: maintain serving temperature of
most foods.

HIGH;cook wtth little water in

1 At HIGH,MEDHt.never leave food unattended. Boilovers

cause smokIng: greasy sptllovers may catch flre.

2 At WARM, LOW, melt chocolate, butter on small unit.

Keep range and ventilating hood

free from grease accum uIation.

When cooking is almost conl-

pleted, use the retained heat to
fin ish cooking. Turn the knob to

OFF and leave the cooking utemsil

in place, When cooking area has
cooled, remove the utensi Iand the

cooked food.

~To prevent certain foods from
foam ing.
cooking oil to the water before
cooking.

Never leave food unattended
when YOLI are cooking at HI or
MED ~1 settings. Boilovers cause
smoking and grease spillover may
catch fire.

Conc,>ve Boltum

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o When canning foods, be sure to

add a tablespoon of

check manufacturer’s instructions
and recipes. Be sure canner is flat;>

bottomed and fits securely OV[’JI

center of cooking area.

6

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Right

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Ro,, !lded BotlOr~l

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IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS
COOKTOP FREE FROM DISCOLORATION BY PROPER
MAINTENANCE IN ACCORDANCE WITH THESE INSTRUC­TIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DIS­COLORATION. THE GENERAL ELECTRIC WARRANTY DOES
NOT COVER DISCOLORATION OF THE COOKTOP, OR
SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER
CLEANERS.

If not properly cared for, your
ceramic cooktop can become
stained and the original white

finish permanently discolored.

Since soil build-up is the only
cause of discoloration, spatters
and spills must be cleaned up
properly. Heavy build-up cancause

a yellow or brown ish-grey glass

film even when the cooktop is
cool. However, the film is on the
surface only and can be removed.

Tokeep the ceramic cooktop look­ing like new, follow these steps.

fore first using the ceramic

oktop, clean it with the Cleaner-

Conditioner packed in your range.
:iep I: Simply put a small amount

f cleaner directly on the center of

each sunburst pattern. Clean with
a damp paper towel. Wipe off with
another clean, damp cloth. Wipe
dry. NOTE: Usethe Cleaner-Condi­tioner each day to remove all vis-

ible soil from tl Ie ceramic cooktop.

At least once a week, clean the
cooktop with Bar Keepers Friend’@

Cleanser which isespecially formu­lated for cleaning glass-ceramic
appliance tops and cookware.

-.,

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~: To use, apply Bar Keepers

Lt.’~.’:
Friend [’”to damp paper towel and
r[Jb into stain until it is removed.

Be sure cooking surface is cooled.
(f:or stubborn stains, apply a paste

of Bar Keepers Friend~’ and water,

cover with a wet paper towel, and

let stand for about 45 minutes.)
After using Bar Keepers Friend@,
always clean with Cleaner-Condi­tioner following directions in Step 1.

NOTE: The Cleaner-Conditioner
and Bar Keepers Friend@Cleanser
is sold in many grocery, hardware,
and department stores.

Forother specific soils or scratches,

refer to page 17 entitled “Giass­Ceramic Cooktop.” This chart gives
problems, causes, preventions, and

ways to best remove most stains.

o Do not leave plastic items on
cooking area.
QDo not cook foods packaged
in their alum in urn foil trays or
wrapped in aluminum foil on glass
ceramic. Foil can meit and fuse to
the unit causing permanent
damage.
L2Keep bottom of utensil and

cooking surface clean and dry In

dusty or sandy areas, wipe the
utensil and cooking surface to pre­vent scratching the ceramic finish.
v Wipe up spills and spatters when
cooktop is cool but before they

burn onto the surface. Be sure to
wipe area next to the unit you have
been using, in case food has spat­tered on these areas. CAUTION:
Be careful to avoid steam burns on
your hand when wiping the cook­top.

@Avoid scratching the cooktop
with rings or other jewelry.
@During cooking, utensil lids col­lect conder?sed steam. If con­densation drips on the cooktop,
mineral deposits in the water or
food can stain the cooking sur­face. Lift utensil lids so con­densation drips back into the uten­sil instead of on the cooktop.

@Useheat settings no higher than

or follow manufacturer’s di-

MED

rections

of the following materials: cast
iron, glass ceramic (pyroceram),
and stainless steel. Also, enamel­ware which under certain condi­tions could melt and

cooking panel

are used. Nianufacturers of glass
cooking utensils also recommend
using heats no higher than MED.

when using utensils made

fuse to the

when higher heats

Never use the ceramic cooktop as a
board.

Dried boilovers can cause permanent damage to
the ceramic cooktop. Take care to clean up boil- *
overs promptly.

If the ceramic cooktop cracks or breaks, do not
use any part of it. Call your service technician
promptly.

cutting ~

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