GE RF502G, RF614G, RF724G Use and Care Manual

useandcareof

models

W502G

W614G

W724G

Energy-saving-tips

Features surfaceCmting ovenCmting

Howtooperatethe

self-cleaning

oven

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13eftm‘UsiIIgYourRange. .. . . ~Z

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$afetylmxructkms . . . . . . . ...3.4

Energy-SavingTips . . . . . . . . ...4

FeaturesofYourRange . . . ...5.6

SurfaceCooking . . . . . ...9....7

Home CanningTips . . ..~ . . . ..i7

~urfaceCookingCharts . . . ...8.9

Automaticl’imerand Clock . . ..lO

Using YourOven, . . .. O....... 11

HowtoWkeandTimeB&e . ..12

l+lowtol?o as t . . . . . . . . . . . . .

Bating Chafl . . . . . . . . . . . ..~4.l~

RoastingChart . . . . . . . . . . . . ..~5

Howto Broil . . . . . . . . . . . . . . . .16

13roilingChart. . . . . . . . . . . . . ..l7

Howto Operate the

Self-CleaningOven . . . . . ...18. 19

How to Care for

YourRange . . . . . . . . ..o. ..20-~2

Oven Care . . . . . . . . . . . . . ..2Q2l

Self-CleaningOven . . . . . ...20

Continuous-Cleaning

Oven . . . . . . . . . . . . . . . ..2Q2l

StandardOven . . . . . . . . . ...20

CkxmingYourRange . . . . . . ...23

TheProblem Solver . . . . . . . ...24

IfYouNeed Service . . . . . . . ...27

Warranty . . . . . . . . . ..BackCover

Readthis bookcarefully.

Risintendedto helpyouoperate andmaintain your newrarlge properly.

Keepit handy for answersto your questions.

If Youdon’tunderstandsomething or-needmorehelp, write (include yourphone number):

ConsumerAffairs Hotpoint AppliancePark Louisville,KY40225

writedownthemodel

andserial

You’llfind them on a label on the front of the rangebehind the ovendoor.

These numbers are also on the Consumer Product Ownership

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

ModelNumber

SerialNumber

numbers.

If youreceived

a damagedrangeo e e

Immediatelycontactthe dealer

(orbuilder)that soldyouthe range. ,>:

Savetimeand.money

Beforeyoureqm%t

service.m .

Checkthe Problem Solveron page24. It listsminor causesof

operatingproblemsthat you can correct yourself.

Use these numbers in any

correspondence or service calls concerning your range.

—.. ....,..—

—..

When usingelectr.!calappliances

i% asicsafetyprecautions shouldbe ~ fcilowed,including the following:

~ use this appliance onlyfor its intended use as described in this manual.

QBe sure your appliance is

‘properlyinstalled and grounded

bya qualifiedtechnicianin accordancewiththeprovided

installationinstructions. ~ Don%attempt to repairor

replaceany partof yourrange Unkssit is specifically recommendedin this book. All

otherservicingshouldbe referred

toa qualifiedtechnician. @Before performing anyservice?

DISCONNECTTHE RANGE POWERSUPPLYA%’THE HOUSEHOLDDIsTRmuTIoN

PANEL BYREMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

@Do not hi!avechildren akme-

children shouldnot be leftalone or unattendedin area where appliance isin use. They should neverbe allowedto sit or stand on anypmt

ofthe appliance. @Don’ta]io%v~nyO~e

standor hang on the dooror rangetop. They could damage

the range or’cause severe personalinjury.

~ o?&J’I’IoN:DO Nm’ STORE

H’EMS ‘OF’nwrEREsT TO c%mLDREN IN C4JmJEm

ABOVE A R.ANGE. CHILDREN

~J~~~pJ~ ~p?/ ‘pi-lmRANGE

TO REACH

SEIWIJSLY ~~~~~~. ~ r’vewwwear

iE3@Fi~

&3HTEl@?EltSWhikKISiBl~

the appliance. Flammable material could be ignited if brought inconf’[wtwith hot heating elcrnents

:mdmaycause severe burns.

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tO diznb~

ITEMS IWKJLDBE

kme-’fittingol-

@Useonly dryjpotldkw+-—rnoist

or damppotholderson hotsurfaces mayresultinburnsfrom steam.Do notletpotholderstouchhotheating elements.Do notuse a towelor

other bulkycloth. @Never Ulse‘yourappliance for

warming or heating the HMml. @’storage in or on appliaHce—

Do notstoreflammablematerials in an ovenor near surfaceunits.

~ Keep hood and grease fikws clean.to maintaingoodventing andto avoidgrease fires.

@DOInot M cooking greaseor

otherflammablematerials accumulateh orneartherange.

DO not use wateron grease

fires. Neverpickupa flming pan. Smother flaming panon surfaceunit by coveringpan

completelywithwell-fittinglid, cookiesheet or flat tray.Harning greaseoutside a pancanbe put out by coveringwithbaking soda or9ifavaikibie3a ndti-pupse dry cherniealorfoam.

@Do not touch heating ekrnents or interiorsurfaceof oven. These

surfacesmaybe hot enoughto burn eventhoughthey are dark in color. During and after use, do not touch, or let clothing or other flammable

materials contact surface units, areas nearby surface unitsor any interior area oftheoven;allow sufficienttime for cooling, first.

Potentiallyhot surfaces include the cooktop and areas facingthe cooktop, ovenventopeningand surfaces near the opening, and

crevicesaround the ovendoor. Remember: The inside surface ofthe oven maybe hot when the door is opened.

QlJWhencooking perky followour directions exact~yand alwayscook the meatto at least 179?This assures dint. in the remote possibility that

trichina may be present in the meat, itwill be killed and the meat will lx safe to eat.

@-when usingcookingor

roasting bagsin oven9follow the manufacturer’sdirections.

~ Do notuseyour oventodry

newspapers. If overheated, they can catch fire.

@Do notdean door gasket.The

door gasketisessentialfor a good

seal. Care shouldbe taken notto rub, damage, or movethe gasket.

@D(.)M@tUS4?ovenCI&?~ll~IR3eNO

commercial ovencleaner or oven liner protective coating of any kind shouldbe used in or around any part of the oven.

@‘man only’partslisted inthis

use and.can?EW9ke

Q Before self-ckaniqg the mwr19 Ewn-ww!

utensil%

brow panand other

@Use proper pm size—+his

_&iEi%a

~+-

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.—

applianceis equippedwithone or more surfaceunitsofdifferentsize. Select utensilshavingflat bottoms

largeenoughtocoverthe surface unitheatingelement. The use of undersizedutensilswillexpose ~~fiion ofthe heatingelement

tod~~ectcontact and mayresult in ignitionof clothing. Proper relationshipof utensilto burner

will also improveefficiency.

~ Never leavesurface units unattend& at high heat settings. 130ilovercauses smokingand

greasy spilloversthat maycatch on fire.

@Be sure drip pans and vent

duets are not coveredand are in place. Their absenceduring

cooking coulddamage rangeparts and wiring.

@Don’t use aluminum foil to he

drip pansor anywhere in the oven exceptas described in this book. Misuse could result in a shock, fire

hazard, or damage to the range.

@Ody certain typesofghis9

gkwskeramie, earthenware, m

other gkazedwhiners are

suitable

forrange-topservice;

othersmay break becauseofthe suddenchangeintemperature,(See sectionon “SurfaceCoolchg” for suggestions.)

@Tominimizeburnsyignitionof’

flammablematerials,and spillage, thehandleof a containershouM beturnedtowardthecenterofthe rangewithoutextendingover nearbysurfaceunits.

@Don’timmerse or soak

renm-dde surfaceunits.lhn% putthem in a dishwasher.

~ Alwaysturn surfaceunit to

I(IFFbeforeremovingWensii.

~ Keep an eyeon foodsbeing

fried at HIGH or IMEDKJM HIGH heats.

~ Toavoid the possibilityof a burnor electric shock3always be cert.airrithat the controlsfor d surface units areatOFF positionand allcoilsarecod beforeattemptingto lift the unit.

@W-Mmfkmingjfi.N.NkLmderthe

hood,

turnthefanoff.The fan, if s-’-

operating9may spreadthe fkm.

* Foodsfor fryingshouldbeas

dryas possible.Frost on frozen

foods m moistureon fresh foods cancausehotfattobubbleup and oversidesofpan.

* Use littlefatfor effective

shallowor deep-fatfrying.Filling

thepan too fullof fatcan cause

spilloverswhenfood is added.

~ If a combinationof oilsor fats

wiilbe used infrying, stir together

beforeheating,or as fatsmelt

slowly.

~ Alwaysheat fatslowly, and watchas itheats.

@Usedeepfatthermometer

wheneverpossibleto prevent overheatingfatbeyondthe smoking point.

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2 ..

~Usecookingutensilsofmedium

weightaluminum,withtight-fitting covers,andflatbottomswhich completelycoverheatedportionof surfaceunit.

~Cook freshvegetableswitha

minimumamountof waterina

coveredpan.

Q~dtch foodswhenbringingthem

quicklytocookingtemperaturesat HIGHheat.Whenfoodreaches cookingtemperature.reduceheat immediatelytolowestsettingthat willkeep itcooking.

QUseresi~iualheatwithsurface cookingwheneverpossible.For example,whei~cookingeggsin the sheli, bringwaterm boil,then[urn

toIO~FFpositiontocomplete cooking.

Usecorrectheatforcookingtask: HIGH—tostartcooking(iftime allows,donotuseHIGHheatto start),MEDIUMHI—quick browning,MEDIUM—S1OWfrying,

LOW-finish cookingmost quantities,simmer-double boiler heat, finishcooking,andspecialfor small quantities,WARM—maintain servingtemperatureofmostfoods.

@Whenboiling waterforteaor coffee,heatonlyamountneeded.It isnot economicaltoboila container fullofwaterforone or twocups.

~Preheatovenonly whennecessary. Mostfoodswillcooksatisfactorily

witholl~preheating.If

you find

preheatingisnecessary,watchthe

indicatorlight,andputfoodinoven

promptlyafterthelightgoesout.

4’

@AlwaysturnovenOFF before removingfood.

~Duringbaking,avoidfrequentdoor openings.Keepdooropenasshorta timeaspossiblewhenitisopened.

@Besuretowipe up excessspillage beforestartingtheself-cleaning operation.

~Cookcompleteovenmealsinstead

ofjust onefooditem.Potatoes,other

vegetables,andsomedessertswill

cooktogetherwitha main-dishcas-

serole,meatloaf,chickenor roast.

Choosefoodsthatcookatthesame

temperatureandin approximately

thesametime.

~Use residualheatintheoven wheneverpossibletofinishcooking casseroles,ovenmeals,etc.ALSO ~ ) addrolls or precookeddesserts

to ‘“-”

warmoven,usingresidualhealto warmthem.

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ModelRF724G*withSeW-CkmingChum

Feature hkx

1 IModel and Serial Numbers

ISurface Unit Controls

s Surface Unit “ON”

IridicatorLight

4 IOven Tem~ (Clean) Control 5

(ha Set(Clean) Control

6 Oven Cycling Light

Explained

on page

2 7

12 12 11

Exphimd

Feature Mk?x

Oven VentDuct (Located under

right rear surface unit.)

~~ Oven Interior Light (Comeson

automaticallywhen doorisopened.) 14 Broil Unit ~~ Bake Unit (Maybe liiled gently

for wiping ovenfloor.)

Oven SheIves(1straight, 1 offset)

16 17 Oven Shelf Supports ~g Broiler Pan and Rack (Do not

clean in Self-Clean oven.)

‘:’“(G” inmodel Immbw ihdicatwblack gkass door.

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Explained

lmmooomuuoonomoomooooomooooommoowuoooooo

F’eatwe

2 ISurfaceUnit Controls 7’ ~ Surface Unit “ON”

4 Oven TempControl 12 5 OvenSetControl 12 6 OvenCyclingLight 7 Clock and MinuteTimer

$ 9 Chrome Drip Pans (4)

~~ Oven Interior Light (Comes on

12 Broil Unit 16

hdex on page

1 IYIcdeland Serial Numbers

IndicatorLight

Plug-h SurfaceUnits

Oven VentDuct (Locatedunder right rear surface unit.)

automaticallywhendoorisopened.)

21,22 21,22

~~ Rake Unit (Maybe liftedgently

for wipingovenfloor.)

14 10ven Shelves 11 15 10ven ShelfSupports

*W’7in model number indicatesMackglass door.

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RI?6V$GPwith continwME+ckaningoven

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FL+~>4?i$.

i.ii.QaL CW-mw.s

Ye-Jrsurfaceunitsand controlsare

designedto giveyou an infinite choiceofheatsettingsfor surface unitcooking.

AtHIGH position,thereis a slight detentso control “clicks”atthis

position;“click” on HIGH marks thehighestsetting;thelowest settingisbetweenthe words LOWand OFF. In a quiet kitchen youmayhear slight‘~licking”

soundsduringcooking,indicating heat settings ~electedare being maintained.

Switchingheats tohigher settings alwaysshowsa quickerchange than switchingto lowersettings.

-.. !!-l~fl%’‘is’!S’?tf:ile ~cosil”ols

.f-

Step 1: Grasp control knob and push in. . .

Step 2: Turn either clockwise or counterclockwise to desired heat

setting.

Besureyouturn control to OBF

...--...

~IJ;~enyou finish cooking. Am

-3

.—

indica~orlight will glow whe~lANY

..’

heat on any surface unit is on.

.--” -,

.’

-. —”--

‘observe‘the

followingpaints

illWMnllinfg:

Quickstartfor cooking; bringwatertoboil.

mD HI

Fastfry,panbroil;maintain fastboilonlargeamountof food.

NIED

Sauteand brown;maintain slowboilonlarge amount offood.

LOw

Cook after startingat HIGH; cook with little waterincoveredpan.

Steamrice, cereal; maintain servingtetiperature ofmost foods.

IVOTE:

1.AtHIGH or NED I-H,neverleave foodunattended.Boiloverscause smoking;greasy spilloversmay

1. Bringwaterto boilon HIGH heat, then after boilinghas begun, adjustheatto lowest settingto maintainboil(savesenergy and bestuscssurfaceunit.)

2. Besurecannerfitsovercenter

ofsurfaceunit. If yourrangedoes notallowcannertobe centeredon

surfaceunit, use smaller-diameter containersforgood canningresults.

3. Flat-bottomed canners givebest

canningresults.Be sure bottomof canner is flat or slightindentation fitssnuglyoversurfaceunit. Cannerswithflangedor rippled bottoms

(ofienfoundin en~rnelware)

are not recommended.

RIGHT

mo~~

catchfire.

2. At WARMor LOW,melt chocolateor butteron smallunit.

4. When canning, use recipes from reputablesources. Reliablerecipes are availablefromthe manufacturer

canningshow be done on

cooking In surfacecookingoffoodsother

than canning, the use of largediameter cookware (extending more than l-inch beyondedgeof trim ring) is notrecommend However,when canningwith water-bath or pressure

canner, large-diameter cookware maybe used. This is because boiling water temperatures (evenunder pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER COOKWAREFOR FRYING OR

BOILING FOODS OTHER THAN WATER.IVlostsyrupor sauce mixtures-—-andalltypesof frying— cook at temperatures much higher than boilingwater. Suchtemperatures could eventuallyharm cooktop surfaces surrounding heating units.

toponly.

ofyourcanner; manufacturers of

glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

5. In followingthe recipes, remember that canning is a process

that generates large amounts of

steam. Be carefulwhile canning to preventburns from steam or heat.

NOTE: If your range is being operated on low power (voltage), canning may take longer than

expected, eventhough directions havebeen carefully followed. The process may be improved by:

(1)using a pressure canner, and. (2) for fastest heating of large

water quantities, begin with HGT

Papwa~erand coverZarmer with lid. ;

I i

;, r

)

Gxikwwm fips

—

.. ... —.—.—.-._

—-——.—.... —..—

1. Use medium-or heavy-weight

cookware.Aluminumcookware conductsheat fasterthanother

metals.Castironand coatedcast ironcookwareis slowto absorb heat, but generally cooksevenlyat LOWor MEDIUM settings.Steel

pansmaycookevenlyif not combinedwith other metals.

Use non-stickor coatedmetal cookware.Flat groundpyroceram saucepansor sk~lletscoatedonthe bottomwith aluminum generally cookevenly.Use glasssaucepans with heat-spreadingtrivets availableforthatmnmose.

2. Toconservethe mostcooking energy,pansshould be flat on the bott~h,-have straightsidesandtight

fittinglids.Matchsizeofsaucepan tosizeof surfaceunit. A panthat extendsmorethan1“beyondtheedge ofthetrim ring trapsheat which causes“crazing”(finehairline cracks)on the porcelaincooktops anddiscolorationrangingfromblue todark grayon thetr~m~ing/drip pansandstainlesssteelcooktops.

Food

Cereal

Cornmeal, grits,

oatmeal

Cocoa

Coffee

Eggs

Cookedin shell

Fried sunny-side-up

Fried over easy

Poached

Scrambledor omelets

Meats, Poultry

Braised: Pot roastsof beef, lamb or veal; pork steaksand

chops

Pan-fried: Tender

ChOpS: thin st~iiks \Ip

-in.: nlinutc

to 11

Iwmburgers:

stuks;

franksami sausage:

thin fish iillc[s

Cookware

Covered Saucepan

Uncovered

Saucepan

Percolator HI. At first perk, switch

Covered Saucepan

Covered Skillet

Skillet

Covered Skillet

Uncovered Skillet

:overed saucepan

DirectionsandSetting toStart Cookine

HI.In coveredpanbring

waterto boilbeforeadding cereal.

HI. Stir togetherwateror milk, cocoaingredients. Bring justtoa boil.

heatto LOW.

HI. Cover eggswith cool water.Coverpan, cook until steaming.

MED HI. Melt butter, add

eggs and coverskillet.

HI. Melt butter.Uncovered

HI. In coveredpanbring water to a boil.

HI. Heat butter until light

golden incolor.

HI. In coveredpan bring fmit and water to boil.

—

l)vered ;killct

Incovered killet

HI. Melt fat, thenadd meat. Switch to MED HI to brownme~t. Addwater or other liquid.

W. Preheat skillet. then Jrease ]ightiy.

Settingto Complete Cooking

LOWorWM, thenadd

cereal, Finishtiming accordingto package directions.

MED, tocook 1or 2 min. to completelyblend ingredients.

LOWto maintaingentle but steadyperk.

LOW.Cook only 3 to 4 min. for sotlcooked; 15 min. for hardcooked.

Continuecooking at MED HI untilwhitesarejust set, about 3 to5 min.

LOW,thenaddeggs. When bottom of eggs havejust set, carefully turn overtocook other side.

LOW.Carefullyaddeggs. Cook uncoveredabout5 min. at MED HI.

MED. Addeggmixture. Cook, stirring to desired doneness.

LOW.Stir occasionally and checkfor sticking.

LOW.Simmer until fork tender.

MED HI or MED Brown

and cookto desired doneness, turning over as needed.

Corntnents

Cerealsbubbleandexpandas

theycook; uselargeenough

saucepanto prevent boilover.

Milkboils over rapidly.Watchas

boilingpoint approaches.

Percolate8 to 10min. for 8 cups, lessforfewercups.

If youdonotcoverskillet, baste eggsw’ithfattocook tops evenly.

Removecooked eggs with slotted spoonor pancaketurner.

Eggscontinue to set slightly after cooking. For omelet donot stir

last fewminutes. When set fold inhalf.

Fresh fruit: Use 1Ato Yzcup water per poundoffruit,

Dried fruit: Use water as package directs. Timedepends onwhether fruit hasbeen presoaked. If not. allowmore cookingtime.

Meat can be seasonedand floured beforeit is browned, if desired.

Liquid variations for flavorcould

be wine. fruit or tomatojuice or

meat broth.

Timing: Steaks 1to 2-in.: 1to

2 hrs, BeefStew: 2 to 3 hrs. Pot Roast: 2

Pan fryingis best for thin steaks and chops. If rare is desired. preheat skilletbefore addingmeat. ‘ ‘~

Y2 to4 hrs.

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