GE RF502G, RF614G, RF724G Use and Care Manual

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Page 1

useandcareof

models

W502G

W614G

W724G

Energy-saving-tips

Features surfaceCmting ovenCmting

Howtooperatethe

self-cleaning

oven

—.

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‘@3

———.

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-—-. —-

-“ -- J

,... /

Page 2

13eftm‘UsiIIgYourRange. .. . . ~Z

.—

$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.

Page 3

—.. ....,..—

—..

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.

..-.

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

Page 4

@Use proper pm size—+his

_&iEi%a

~+-

.:_-

.—

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.

—

..——----.

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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Page 5

...

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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.

‘m+page

,=,

...!

Page 6

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.

lw)dd

...

RI?6V$GPwith continwME+ckaningoven

———.“,,,“,,

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—-

Modd

Page 7

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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

)

Page 8

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.

(

(’”-{ i

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/--7” ‘.<.

...--”

Page 9

whenaddingfood.Frostyfoods

bubblevigorously.Watchfoods fryingat HIGH temperaturesand keeprangeand hoodcieanfrom

accumulatedgrease.

RIGHT

OVER1“

WRCM4G

.As.

Directionsand Setting

Food Cookware

Fried Chicken

Panbroiledbacon

Sauteed:Less tender

thinsteaks(chuck, round, etc.); liver; thickor wholefish

Simmered meat; chicken; corned beefi smokedpork; stewingbeef;tongue;

etc.

MeltingchocoIate, butter,

marshmallows

Pancakesor

Frenchtoast

orstewed

Covered Skillet

Uncovered Skillet

Covered

Skillet

Covered DutchOven, Kettleor Large

Saucepan Small

Covered Saucepan. Usesmall

surfaceunit Skilletor

Griddle

toStartCooking

HI.Melt fat. Switchto MED

HI to brownchicken.

HI. Incold skillet arrange baconslices. Cookjust until starting to sizzle. HI. Melt fat. SwitchtoMED tobrownslowly.

H]. Covermeat withwater andcoverpanor kettle. Cookuntil steaming.

WM. A11ow10to 15min. to meltthrough. Stirto

smooth,

MED HI. Heat skillet 8 to

10min. Grease lightly.

Pasta

Noodlesor spaghetti HI. In coveredkettle, bring

PressureCooking

Puddings, Sauces, Cmdies, Frostings

Vegetables

Fresh

Frozen

Sautdcd: Onions; green peppers; mushrooms; celery: etc(

Rice mld Grits

Covered Largekettle or Pot

Pressure HI. Heat until firstjiggle is Cookeror

Canner

Uncovered Saucepan

Covered

Saucepan

Covered Saucepan

Uncovered Skillet

Covered

Saucepan

saltedwater to aboil, uncoverand addpasta slowlyso boiling does not stop.

heard.

HI. Bringjust to boil.

HI. Measure X to l-in. waterinsaucepan. Add saltand prepared vege~ble. In coveredsaucepan )ring toboil.

HJ.Measure waterand salt isabove. Addfrozenblock )fvegetable. In covered ;aucepan bring to boil.

-iI. Inskillet melt fat.

-H.Bring salted waterto a

roil.

SettingtoComplete Cooking

LOW.Coverskilletand

cookuntiltender. Uncoverlast fewminutes.

MED HI. Cook, turning over as needed.

LOW.Coverand cook until tender.

LOW.Cook until fork tender. (Watershould slowlyboil). Forvery large loadsmediumheat may

beneeded.

Cook 2 to 3min. per side.

MED HI. Cookuncovered

until tender.For large amountsHI maybe neededto keepwaterat rollingboil throughout entire cooking time.

MED HI for foodscooking

10min. or less. MED for foodsover 10min.

LOW.Tofinish cooking.

MED. Cook l-lb. 10to30 more min., dependingon tenderness of vegetable.

LOW.Cook accordingto

time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

W?vl.Cover andcook according totime.

Comments

Forcrisp dry chicken, afterswitchingtoLOWfor 10 min. Uncoverandcook turning occasionally 10to20 min.

Amore attention-freemethod isto startand cookat MED.

Meat maybebreadedor marinatedin saucebeforefrying.

Addsalt or otherseasoning before cookingifmeat hasnot been smoked or otherwise cured.

When meltingmarshmallows,add milkor water.

Thick batter takesslightlylonger time. Turnoverpancakeswhen

bubbles rise to surface.

Use largeenoughkettle topreventboilover.Pastadoublesin size when cooked.

Cooker shouldjiggle2 to 3times per minute.

Stir frequentlyto prevent

sticking.

Uncoveredpan requires more

water and longertime.

Break upor stir as needed while

cooking.

‘hrn over or stir vegetableas necessary for evenbrowning.

coveronly

—.

Triples involume after cooking. Time at WNI. Rice: 1cup rice and 2 cupswater-25 rnins. Grits: 1

cup grits and4 cups water—40 min.

Page 10

The automatictimer and clockon somemodelsarehelpfuldevices thatserveseveral purposes.

mlsetthea$xk

(m models soequipped)

Push in the center knob of the

Minute Timer and turn the clock

hands to the correct time. (The Minute Timer pointer will move also, so after settingthe clock, let the knob out and turn the pointer

to OFI?.)

The Minute Timer has been combined with the conventional

clock. Use it to time all your precise cooking operations. You’ll recognize it as the pointer which is different in color and shape than

the clock hands.

‘j?$]S@tthe Minute ‘mmx

(onmodelsso equipped)

~i]meBalm ixm

A*Ilto133atie“ll%mw

(on models soequipped)

UsingAutomaticTimer, youcan TIME BAKEin Model RF724G withtheovenstartingimmediately

andturningoffat the StopTime set or youcan setboth Startand Stop dialstoautomaticallystartandstop ovenat a later time ofday.Ittakes the worry out of notbeinghometo startor stoptheoven.

Settingthe dials forTIME BAKE

is explainedindetailon page 12.

self”cleaa uses Amtematie ‘llmer

[onmodelssoequipped)

The self-cleaningfunction usesthe AutomaticTimerto set the length oftime needed to clean, whether youwish to clean immediately or delaythe cleaning. By settingthe Startand/or Stopdials, you may chooseto begin immediately or clean at low energy times during

the night. Full explanationsof

settingthe Start and Stop dials for

self-cleaningare described on pages 18and 19.

(hwstims and.Am$wk?l

%“

Q. How Can Ifuse my Minute ‘inner

tomake my S’dhtw

CCddng A. YourMinuteTimerwillhelp

timetotalcookingwhichincludes timeto boilfoodandchange temperatures.Do not judgecooking timebyvisiblesteamonly.Food

willcookin coveredcontainers eventhoughyoucan’tseeany steam.

Q. Must the clock be set on correct time of day when 1wish to Usethe Automatic Timer for

baking? A. Yes,ifyouwishto setthe Start

or Stopdials toturn on and off at

settimesduringtimedfunctions. Q. CanI use the Minute TMer

during ovencooking? A. The Minute Timer on Models

RF614Gand RF724Gcan be used during any cooking function. The AutomaticTimers (Startand Stop dials) on Model RI?724Gare used with TIME BAKEandSELFCLEAN functions.

Q. Can I change the dock whik

I’mTimecooking in the Oven?

A. No. The clock cannotbe changed during any program that uses the oventimer. Youmusteither stop those programs or waituntilthey

are finished beforechangingtime.

easier?

Turn the center knob counterclockwise, withoutpushing until pointer reaches number of

minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.) At the end of the set time, a buzzer sounds to tell you

time is up. Turn knob, withoui

pushi}~gin. until pointer reaches

OFF and buzzer stops.

IW3W13: clock and lMinuteTimer but not

automatic Start and Stop timers.

Model RF6MG has a

in,

Page 11

..,

.’

;~~:>:

!c_-.%

~<”:1

.—.—.-—.

ia~ 1.Lookat thecontrols.Besure

!$$#Iytiuunderstandhowto setthem

m-ouerlv.Readoverthedirections

~or~heAutomaticOven Timerso youunderstanditsuse withthe controls.

2. Check oveninterior.Lookat theshelves.Takea practicerun atremovingand replacing them properly,togivesure, sturdy

support.

3. Readoverinformation and tips thatfollow.

4. Keepthis bookhandysoyoucan refertoit, especiallyduringthe firstweeksofgettingacquainted

withyourrange.

.-.

$Jsir2g<1?<:$:3‘k~

flyypp ;. :?.9?% ~

T.?n

,--1

_ .. .J<#..Y.a=ia.

‘irl”ect]y j]]

“;;3G

Ifyouwish to use foiltocatch

possiblespillovers,cut a pieceof foilslightlylargerthan thepan and turn up the edges. Place the foilon the ovenshelfbelowthepan. NEVER COVERAN ENTIRE OVEN SHELF WITH FOIL

AND, UNLESS YOUHAVEA CONTINUOUS-CLEANING OVEN, NEVER COVERTHE ENTIRE OVEN BOTTOMWITH

FOIL. The foilcan obstruct normal heat flow,cause cooking failures, and even damagethe oveninterior.

!’~ ~J ~,J , ~ “-, .+<”‘7

:& ~:!, ,i=,{)~~~j.-[j;:;

.,.

The controls fortheovenare marked OVEN TEMP andOVEN SET. OVEN SET has settingsfor

BAKE, BROIL and OFF, and on

some models, TIME BAKE and

CLEAN. When youturn the knob to ihe desired setting, the proper heating units arc then activatedfor

that operation. ~1/~pJ ~~~~ maintains tk

~-,-+

,.< :-

....-

kmpmmre you set from V’L4m”l

..-

7,.

to BROIL.

,,.. ..,,

:-,

~.-.----

—

OvenCyclingL,ightglowsuntil ovenreaches.Wlected temperature, thengoesoffand on with &m unit duringcooking.PREHEATING oven,eventohightemperature settings,isspeedy—rarelymore than 10minutes.Preheatoven onlywhen necessary.Mostfoods willcooksatisfactorilywithout preheating.If youfind preheating isnecessary,keepan eyeon the indicatorlightand put foodin the ovenpromptlyafterlightgoesout.

Index

—+ ~

Marker

OvenTernpSetting for Normal Cooking

11!41P0RTANT:For normal cooking,line up the desired temperature (marked on the outer edgeofthe control knob) with the indexmarker locatedimmediately abovethe control.

For CLEAN, rotatethe knob to the right until “CLEAN” is pointing up, towardIndex Marker. When position is reached, knob should snap intoposition.

The lightcomes on automatically when the door is opened.

The shelvesare designed with stop locks, so when placed correctly on shelf supports, they (a) stop before coming completely out of oven, and (b) do not tilt when removing or placing food on thenl. Models RF502G and RF614-Ghavetwo

straight shelves: Model RF724G

has one straight shelf and one

offise~shelf.

TOREMOVEshelf from the oven, pullitforwarduntilitstops;then tiltupthe front edgeand pull the

shelfall the wayout.Be certain the shelfis cool beforetouching.

TOREPLACE shelfin oven,guide rear corners of shelfover shelf supports,tiltingup front edge until

shelfclearsstoplocksabovesupports. Then push shelf to rear ofoven.

...<

The ovenhas four shelf supports— ~~,~;j’~ A (bottom), B, C and D (tQP). ~~~-: ‘,

Shelfpositionsforcooking food are suggestedon Baking, Roasting and Broiling pages.

j.. ,, ,: ~;

‘.-,&-,

,‘\C:::.

1-{’

~,.

,T.,.

~. ‘“-

~lH@: shelf (Model RF~~Q ; ~:::::::

......

This shelf is provided for use in i ~~~‘

shelf position A to Prevent ~on~ct , with deep Self-Clean Oven door ~,~~‘fin

). “~j; i

when sliding in and out. It may also ~ be used in shelf positio~~D. Always :

installwith offsetplaced upwardand ~ shelf stop placed toward rear.

Cau$iom EnIV@de[R?E’724G’9IIQver L use

E&@@ shelfinposittimA. ~

.(,

Page 12

;Ek)w’-toset%himRange

L Place foodin oven, beingsure toleaveabout 1“betweenpansand ovenwallsforgoodcirculationof

heat. Closeovendoor,andavoid frequentdooropenings during bakingtopreventundesirable

results.

CWENSET

2. TurnOVENTEMPknob to temperatureonrecipe or Baking Chart, and turn OVEN SET knob toBAKE.

3. Check food for doneness at minimumtime on recipe. Cook longerif necessary. Switch off

heatand removefoods.

tosetInlmediate start

Ii-m”

& Autolllatic stop

IMcm beginning, make sure the

Range dock SINmwthe CAMTect

timeof’thy.

1. TosetStopTime, push in knob

on Stopdialand turn pointerto timeyouwantoven to turn offl for exam~le,6:00.The Startdialshould beat the same positionasthe time ofdayonclock.

2. TurnOVENTEMP knob to desiredoventemperature; for example,250?TurnOVENSET

knob to TIME BAKE.

I“bv W

setD&y start& stop

L TosetStartTime, push in knob on Startdial andturn-pointerto timeyouwant ovento turn on; for exdmple,3:30.

2. Toset Stop Time, push in knob on Stopdial and turn pointer to timeyouwantovento turn offi for example,6:00. This means your recipe called for 2% hours of bakingtime.

NOTE: Time on Stopdial must be laterthantime shownon rangeclock

mdStart dial.

WENT-mm

OVENWET

.A.w.-

310W to mime Bake (Model RI?724G)

The oventimer controls are designedto turn the oven on and offautomatically at specific times

youwantbakingto start and stop. YourTime Bakeoptions:

knndaw $&@& Automatic Stop.

Oventurns on right awayand turns offautomatically at your preset stoptime.

Delay Start & Stop. Oven

:]~~orna~i~ally turns on later at your

preset start time and turns off at

>ourpreset stop time.

Remember when setting stoptime {hattime-baked foods will continue cooking after the oven turns off.

3. Turn OVEN TEMI?knob to desired temperature. Turn OVEN SET knob to TIME BAKE.

Place food in oven, close the door and the oven will be turned on and off automatically at the times you haveset. Turn OVEN SET to OFF

and removefood from oven.

Page 13

Roastingiscookingbydryheat. Tendermeator poultry can be

roasteduncoveredinyouroven. Roastingtemperatures, which shouldbe lowand steady,keep

spatteringtoa minimum. When roasting,itisnot necessary to sear, baste, cover,or add water

toyourmeat. RoastingisreaHya baking

procedureusedfor meats.

Therefore, ovencontrolsare set toBAKEor TIME BAKE.

Roastingis easy,just followthese steps:

Step 1:Check weightofmeat, and place, fatsideup, on roastingrack in a shallowpan. (Broilerpan with rack is a good pan for this.) Line

broilerpanwith aluminum foilwhen usingpan for marinating, cooking with fruits, cookingheavilycured

meats, or for basting foodduring cooking. Avoidspillingthese materials on oven liner or door.

Step 2: Place in oven on shelf in

A or Bposition. No preheating is necessary.

OVENSET

Step 4: Most meatscontinueto cookslightlywhile standingafter beingremovedfrom the oven.For rare or medium internaldoneness, if meatisto stand 10-20minutes whilemakinggravyor for easier

carving,youmaywishto remove meat from ovenwhen internal temperatureis 5-10”F.below temperaturesuggestedonchart. If no standing is planned, cook meatto suggestedtemperatureon chart on page 15.

IN(IWE:Youmay wish to use TIME BAKEas described orI prece~ing pagetoturn ovenon and off automatically.

Rememberthatfoodwill continueto cook in the hot oven andthereforeshouldbe removed when the desired internal temperaturehas been reached.

For Frozen Roasts

~ Frozen roasts ofbeef, pork,

lamb, etc., can be started without thawing,butallow 10-25minutes per pound additionaltime (10min. perpoundfor roastsunder5pounds,

more time for larger roasts).

@Thawmost frozen poultry before roasting to ensure even doneness. Some comme~cialfrozen poultry can be cooked successfully without

thawing.Fol~owdirections given on packer’s label.

Qllestiom& AdMwWrs

Q. 1sitnecessarytocheck

fordo!nemss withal meat

thermometer?

A. Checkingthefinishedinternal

temperatureatthecompletionof

cookingtime is recommended. ‘Temperaturesare shownon RoastingChart onpage 15.For roastsover8lbs., cooked at 300° withreducedtime, checkwith thermometerat half-hourintervals afterhalf the time has passed.

Q. why is my roast crumbling when 1try to

Roasts are easier to slice if

allowedtocook 10to 20 minutes afterremovingfromoven.Be sure to cut acrossthegrain ofthemeat.

Q. Do 1need to preheat my

oveneach time 1 cook a

or pmmy?

Itis rarely necessary to preheat

youroven, only for very small roasts,which cook a short length oftime.

Q. when buying a roast al%? there any special tips that wmldd help me cook it more evenly?

A. Yes.Buya roast as evenin thicknessaspossibleor buy rolled roasts.

Q. Can 1

“tent” when roasting a tmimy?

Sealingthe foilwill steamthe

carve it?

mast

seal the sides d my foil

/-..%

,,‘

%.-----

.-.--.,

(

‘.

Nep 3: Turn OVEN TEhN?to 325°

and OVEN SET to BAKE. (Small poultry may be cooked at 375°for best browning.) YOLImay hem a

.:}

sligi2t ciicking sound indicati12gti2e

1’

(3VCI-2k wQ14ki12gproperly.

“!.

-.~’-

Page 14

.,-

tid<k-ig

1.Aluminumpansconductheat

quickly.For mostconventional

baking,lightshinyfinishesgive

bestresultsbecausethey help preventoverbrowningin thetime ittakes for heat to cook the center areas. DLIII(satin-finish)bottom

surfacesofbansare rec&mended forcakepansandpieplatestobe surethoseareasbrowncompletely.

Food

Bread

Biscuits(%-in. thick)

Gingerbread

.Muffins

Popovers Quickloafbread

Yeastbread(2 loaves)

Plainrolls

Sweetrolls

Cakes

(withoutshortening) Angel food Jelly roll Sponge

Cakes

Bundtcakes Cupcakes

Cookware Comments

ShinyCookieSheet

ShinyMetalPanwith satin-finishbottom Cast Ironor Glass ShinyMetalPanwith

satin-finishbottom ShinyMetalMuffin Pans Deep Glassor Cast IronCups

Metal orGlassLoaf Pans

Metal orGlassLoaf Pans ShinyOblongor Muffin Pans

ShinyOblongor Muffin Pans

Afuminum TubePan Metal JellyRollPan Metal orCeramic Pan

Metal or Ceramic Pan ShinyMetal Muffin Pans

2. Dark or non-shinyfinishes,also 3. Preheatingtheovenis notalways glassandpyroceram, generally absorbheatwhichmayresultin

necessary,especiallyfor foods

whichcock longerthan 30 to 40

dry,crisp crusts. Reduceovenheat minutes.For foodwith short 25°iflightercrustsare desired. cookingtimes, preheatinggives Preheatcastiron for bakingsome bestappearanceandcrispness. foodsforrapidbrowningwhen foodis add~d.

4. Open the ovendoortocheck foodaslitt~eas possibletoprevent unevenheatingandto saveenergy.

Shelf

Positions*

B,c

B,A B

A, B B

B A, B

A, B

B,A

A B A

A, B B

oven

Tenmerature

400°-4750

350°-4000Coffeecake

400°-4500

350°

400°-4250 375°

350°-3750 375”-425°

375°-4250

350°-3750

325°-3750

375°-4000 325°-3500

325°-3500 350°-3750 Paper linersproducemore moistcrusts.

Time,

Minutes

15-20 20-30 20-40

45-55

20-30 45-60

45-60 45-60

10-25 20-30

30-55 10-15 45-60

45-65 20-25

Cannedrefrigeratedbiscuitstake2-4 min. less time.

Preheatcast iron panfor crispcrust.Corn breador muffins

Decreaseabout5 min. formuffinmix. Or bakeat450°for 25min., thenat 350° for 10-15min. Dark metalor glassgivedeepest browning.

For thinrolls, Shelf B maybe used. For thinrolls, Shelf B maybe used.

TWOpiecepan isconvenient. Line panwith waxedpaper.

Fruit citkes

Layer

Layer,chocolate

Loaf

Brownies Drop

Rclrigcrfitor Rolledor sliced

Fruits,

CXherDesserts

R]kcdapples Custard

!>mldin}zs,riceand

~wstard

~lrlModel RF724G. shelf position A is recommended for offset shelf only.

Metal orGlass Loaf or TubePan ShinyMetal Panwith

satin-finishbottom Shiny Metal Panwith satin-finishbottom Metal orGlass Loaf Pans

Metalor Glass Pans CookieSheet

ZookieSheet DookieSheet

Yassor Metal IIass CustardCups or ;asserole (set inpan of

ot wzter)

Glass CustardCups or Casserole

A, B

B,C B, C

B, C B.C

A, B, C B

275°-3000

350°-3750 350°-3750 350°

325°-3500 350°-4000

400°-4250 375°-4000

350°-4000

300°-3500 Reduce temp. to 300° for largecustard.

325°

2-4 hrs.

20-35

25-30 40-60

25-35 10-20

6-12

7-12

30-60 30-60

50-90

Use 300°andShelf B for smallor individualcakes.

Bar cookiesfrom mixuse sametime. Use ShelfC and increasetemp. 25-50° for morebrowning.

Cook breador rice pudding with custard base 80to 90 minutes.

——

Page 15

Shelf

Posithms*

A B,A

B B

A, B, C A,B, C B

Food

Pies Frozen

Meringue

Clnecrust Twocrust PastryShell

Miscellaneous

Bakedpotatoes Scallopeddishes Glass or Metal Souffles Glass

*In Model RF724G,shelfpositionA is recommendedfor offsetshelf only.

Cookware

FoilPanonCookieSheet

Spreadtocrust edges

Glassor Satin-finishMetal A, B Glassor Satin-finishMetal Glassor Satin-finishMetal

Seton OvenShelf

‘lkmpetmture

400°-4250

325°-3500

400°-4250 400°-4250 450°

325°-4000 325”-37.5° 300°-3500

oven

The,

Minutes

45-70

15-25 45-60

40-60 12-15

60-90 30-60 size, 30-75

comments

Largepiesuse400° and increase

lime. Toquicklybrown meringueuse400° for 8-10min. Cuslardfillingsrequirelowertemp., longertime.

Increasetime forlargeamountor

1.Positionovenshelf at B for

small-sizeroasts(3 to 7 lbs.) and

at A.for larger roasts.

2. Place meat fat-side-upor poultry

breast-side-up on broiler pan or other shallowpan with trivet. Do not cover. Do not stuff poultry until

just before roasting. Use meat thermometer for most accurate doneness. (Do not place thermometer in stuffing.)

Type Meat

Tendercuts; rib, high quality sirloin tip, rump or top rout@*

Lamb Legor bone-in shouldcr*

Vealshoulder, leg or hJin* Pork loin, rib or shoulticr* Ham, pre-cooked

Horn, raw *’Forboneless rollcciroastsover 6-in.

thick. add 5 to 10min. pcr lb.

totimes given above.

3. Removefatand drippingsas necessary.Basteasdesired.

4. Standing time recommended for roasts is 10to 20 min. to allow roastto firm up and make it easier to carve. Internal temperature will

rise about 5° to 10°tocompensate

for temperature rise. If desired, removeroast from ovenat 5° to 10° less than temperature on chart.

Oven

Temperature

325°

325° 325° 325°

325°

325° 375°

325”

Doneness

Rare: Medium: WellDone:

Rare: Medium:

WellDone: WellDone: WellDone: ToWarm:

Well Done:

WC1lDone:

5. Frozen roasts canbe conventiona~lyroastedbyadding 10to 25

min. per pound more tire-ethan giveninchart for refrigerated. (10 min. per lb. for roastsunder5-lbs.)

Defrostpoultry beforeroasting.

ApproximateRoastingTime in Niinutesper Pound

3 to5-lbs 24-30

30-35 35-45 28-33

21-25 25-30 30-35

35-45

10reins. per lb. (any weight) Under N-lbs. 20-30 17-20

towk.

3 35-40

35-40 10to 15]bs.

zO-25

6 to$-lbs.

18-22

22-25

20-23 24-28 28-33

30-40 30-40

10to K-lbs.

Over5 Ms.

30-35

(her M 1!)s.

15-20

Internal

Temperature‘F

130°-140” 150°-160° 170°-185°

130°-1400 150°-160° 1700-185°

170°-180° 170°-180° 125°-1300

160°

185°-190”

1850-190°

In t!aigb:

185”-190°

---.. -—----- . . -- ~

.— --- -----

Page 16

Broilingis cookingfoodbyintense

~ F

radiantheat fromtheupper unitin theoven.Mostfishand tendercuts ofmeatcan be broiled. Foilow thesestepsto keep spattering and

smokingtoa minimum. Step 1:Ifmeathasfat or gristlenear

edge,cutverticalslashesthroughboth about2”apart. If desired fatmaybe trimmed, leavinglayerabout 1/8” thick.

Step 2: Place meat on broiler rack jn brojler pan which comes with range. Alwaysuse rack so f~tdrips intobroiler pan; otherwisejuices

maybecomehotenoughto catch fire. Aluminumfoilmay be used to linebroilerpan and rack, But, be CERTAINto cut opening in foil, to

correspond with h;les i~the rack so fat drips into pan below.

Step 3: Positionshelfon

recommended shelf position as suggestedon Broiling Chart on page 17.Most broiling is done on C position, but if your range is

connected to 208 volts, youmay wish to use higher position.

OVEN

TEMP

C)VENSET

Step 5: Turn OVENTEMP knob andOVENSET knobtoBROIL. Pre-heatingunitsis not necessary. (Seenoteson BroilingChart.)

Step 6: Turn foodonly once during cooking.Time foodsfor first side as on Broiling Chart.

Turn food, then use times given for second side as a guideto preferred doneness. (Where two thicknesses and times are given together,use first times given for thinnest food.)

Step ‘RTurn OVEN SET knob to OFF. Serve food immediately, leavepan outsideovento cool during meal for easiest cleaning.

shouldI km tiedoor ajar

when broiling chicken? A. No. The door should be closed

when cooking chicken, and shelf

position “A”isrecommended. Q vvhen -biding, k it necessary

toalways RMe arackinthe pan’?

A. Yes.Using the rack suspends the meat overthe pan. Asthe meat cooks, thejuices fall into the pan, thus keeping meat dryer. Juices

protected @ the rack and Stay

cooler. fhus

,s~;NC2r ~n~ smOkin~.

preventingexcessive

Q.Ma-yI a,nsealuminum foilto limeitki?broiler panam.!raw’

A. Yes,i.fyoumoldfoil thoroughly tobroilerrack, slittingittoconform to holesin rack. Nits permitproper

drainageofmeatjuices intobroiler pan, minimizingsmokingand spatteringandpreventingpossibility offirefromoverheateddrippings. Do notplace a sheetof foilon the ovenshelf. Todo somayresult in improperlycookedfoodand possibledamageto ovenfinish.

~. Shm.dd~Sa]tthe meat before

broiling?

A. No. Salt drawsoutthejuices

and allows them to evaporate. Alwayssalt after cooking.Turn meatwithtongs;piercingmeat with a fork also allowsjuices to escape. When broilingpoultry or fish, brush each sideoften with butter.

Q.Why are my mats not turning out as brown as they should?

A. In some areas, the power (voltage)to the rangemaybe low. d#~---

In these cases, preheat thebroil ‘=

unit for 10minutesbeforeplacing broiler pan with food in oven. Check to see if youare using the recommended shelfposition.Broil for longestperiod oftime indicated in the Broil Chart in this book. Turn food only once during broiling.

Q.Do I need togreasemy broiler ;

rack to prevent xneatfrom sticking?

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enoughto prevent meat sticking to the surface.

Page 17

Toslash,cutcrosswisethrough

——.- .-. ..-.-.—--——-.-—.. .-—

.-.......r

.---......—,.

.,—._——

....

L Alwaysuse broilerpan andrack th:itcamewithyourrange. It is designedtominimizesmokingand spatteringby trappingjuices inthe shieldedlowerpart ofthepan.

2. Ovendoor should be be ajar formostfoods; there is a special

positionon door whichholdsdoor

---- . .

opencorrectly.

3. For steaksand chops, slash fat evenlyaroundoutsideedgesofmeat..

Quantity

andlor

Food Bacon

GroundBeef Welldone

Beef Steaks Rare Medium (1-l filbs.) c WellDone c 13

Rare 1%-in.thick Medium

WellDone

Chicken

Thickness

%-lb.(about8

thin slices)

l-lb. (4patties)

%-in. thick c 7

1Ato

1 inch thick c 7 7 Steaksless than i-in. cook through

(2-2% llm.)

1 whole

(’2to2fi-lbs,),

split lengthwise

1’

BakeryProducts

Bread (Toast)or

ToasterPastries 1pkg. (2) Englisi]Muffins

Lobstertails

(6 to8-oz. each)

2-4 slices c

2-split c 3-4

Z-4

Ham slices l-in. thick

(precooked)

(Y2 inch) c

I%% chops ‘ WC]]Done

2 2 (1-in. thick) B about 1lb.

outerfatsurfacejust to the edgeof themeat. Use tongsto turn meat overtopreventpiercingmeat and

losingjuices.

4. If desired, marinatemeatsor chickenbeforebroiling.Or, brush withbarbecue saucelast5 to 10 minutes onlv.

5.Whenar~angingfoodon pan, donotletfatty edgeshangover sides.whichcouldsoilovenwith drip~ingfat.

shelf FirstSide SecondSide

Position*

Time,Minutes Time,Minutes Comments

c c 15

c A 35

I I

c.5

B 8 8

9 9

25 20-25

1l/5_2

13-16

Do not Cut through back ofshell. Spread

6,Broilerdoes notneedtobe preheated. However,for very thin foods or to increasebrowning, preheatifdesired.

7.I?rozenSteaks can be conventionallybroiledby positioningovenshelfat next lowestshelfpositionand increasing cookingtime givenin this chart

1%tim~sper ~ide.

8.If yourrangeis connectedto208 volts,rare steaksmaybe broiledby preheatingbroil heater and moving

ovenshelfonepositionhigher.

4-5

7-8

14-16

10-15

‘/2

turn open. Brush withmelted butter over

‘

Arrangein single layer.

Spaceevenly.

Up to 8 pattiestakeaboutsame time.

beforebrowning.Panfrying is

recommended. Slash fat.

Reduce times about 5-10min. per side for cut-up chicken.Brush eachside with meltedbutter. Broilwith skin side downfirst andbroil with doorclosed.

Spaceevenly.PlaceEnglish muffins cut-side-upand brush with butter, if desired.

beforeand afterhalf time.

Handle andturn very carefidly. Brush with lemonbutter before and

during cookingif desired. Preheat

broiler to increasebrowning. Increase times 5-10min. per side

for 1 %-in. thick or home cured. Slash fat.

1ml!) chops

Iklcdium

WcliDone about 10-12oz.

{~~(ii(]~l)

Dorm abou[ 1lb. B

We]1

VWWWS and similar ;)rccoohd sallsdgcs,

bratwurs[

-,;—-

--— In hiodd

RF724G,shdf position A is rcmnrnm.kxl for oflkt shcli’G,.]>,

i 1

2 (1inch)

(1% inch) c

1-lb. pkg.(10) c

“~.

17 12-14

6 1-2

I I

4-7

4-6

Slash fat.

If desired, split sausages in half

lengthwise into5 to 6-in. pieces.

—

—-

—-—---—-—--—-—-—----

Page 18

IhxNm-nemkd cleaning Time:

ModerateL%M-2hours

(t!linspilk andlightspatter)

HeavySOW-—3hours (heavy,greasyspillsandspatter)

Step &Removebroilerpan, broiler

rackandothercookwarefromthe oven.(Ovenshelvesmaybeleftin oven.However,theymaybecome

grayafterseveralcleanings.)Make surethere’snothingontherightrear surfaceunitovertheovenvent.

Step2: Wipeupheavysoilonoven

bottom.

Step 3: Cleanspatters or spillson ovenfrontframe(A)andovendoor

outsidegasket(B)withadampened cloth.Polishwithadry cloth. Do notcleangasket(B).Do notallow watertorundown throughopenings intopof door (C). Neverusea commercialovencleanerinand aroundself-cleaningoven.

Step 4: Closeoven door andmake sureovenlight(D)isoff.

Caution:Chromedrippansunder thesurfaceunitsshouldneverbe cleanedinthe self-cleaningoven.

l%3JvfO

SetOven

forawning

Step1:Tin-nOVENTEMPand ~~~ SET preheatovenforfiveminutes.

OVENTEMP

kI’IObS to ~~~~~ and

OVENSET

Step3:SCttheautomaticoven timer:

@Makesure andtheSTARTdialshowthecorrect, timeofday.

~Decideoncleaninghours

necessary—twohoursformoderate

soil or threehoursforheavysoil.

~Addthesehours topresenttime ofday,thenpushinandturn STOP

(CLEAN)dialclockwisetodesired time.Thisautomaticallylocksthe

door,andtheCLEANING light

willcomeon.

In about 20 minutestheLOCKED

Lightglows,indicatingovenis hot

anddoorcannot be opened.

Ovendoor andwindowgethot

duringself-cleaning.DO NOT

boththerangeclock

TOUCH.

II!llllllllllll 1111111llu!tlll ltll!!l!llllt UIIUIIIII tl[lllllllllllltlllllllllll[l

A. (km FrontiFranw

B. oven Door Gasket C. C@nhgs inDoor D. oven Light

Step2:TurnOVENTEMPand OVENSET

r===

kIIObS to~~E~~.

OVEN!SET

NOTE:Ifyouwishto startandstop cleaningatalatertimethanshowil onclock,pushinand turn START dialto timeyouwishto start. Add thehours neededforcleaningto this

“start” time, thenpushinand turn STOP(CLEAN) dialtodesired time. Cleaningwillautomatically startand stopatthe settimes.

CAUTION: The ovenventis locatedunder the right rear surfaceunit. Do not usethis unitduring the Self-Cleaning cycle.However,youmayuse theotherthree unitsfor cook~ng.

Page 19

: (~=~ At theendof thecleaningtime,the

- CLEAN]l~G

heatturnsoff. The ovenisstilltoo

hottoopen. Astheoven

]ightgoes out andthe

cools, oven

temperaturedropsto approximately 550°F.(aboutanhour later);then

the LOCKED lightgoesout. The

~le~ningprocessisover.Youmay

nowopentheoven door. FQiIo$v 21hese steps after

F,elf’-ciealliilg

OVENTEMP

OVENSET

Step 1: When LOCKED lightis out, turn OVEN TEMP andOVEN SET knobsto OFF.

Step 2: Open ovendoor, and when

ovenhas completely cooled, wipe out any ash in oven. Also wipe any slightsoilfrom the face of the oven

and around the inside door panel.

A. Thisiscausedbyexcessivesoil.

SwitchtheOVENSET knob to OFF. Open windowsto rid room of smoke.Allowtheovento coolfor at least one hour beforeopening thedoor.Wipe up theexcesssoil andresetthe cleancycle.

Isthe“crackling”sound

I hear duringcleaningnormal?

A. Yes.This is the soundof metal heatingand cooling.Itcan be heard

duringboththe cookingand clean-

ingfunctions.

Why won’tmy ovenclean

immediatelyeventhoughI set

all the knobs correctly?

A. Checkto be sureyourSTART dialis setto the sametime as RANGE CLOCK.

If my oven c~ockisnotworking,

still self-clean my oven?

can I

A. No. Yourautomaticoventimer usestherange clock to help start and stopyour self-cleaningcycle.

Q.CanI

aroundtheoven A. No, this gasket is essential for

a good oven seal. Takecare not to rub, damage or moveit.

cleantheWovenGasket

door?

My ovenshelveshavebecome

gray after several cleanings. Is this nor]mal?

A. Yes.Afccrmanycleanings,the shelvesmaylosesomelusterand

discolorto adeepgraycolor. Q. CanIIlsecommercialoven

cIeanerson any~Iartofmyselfcleaningoven?

A. No cleanersor coatingsshould

be usedaroundanypart ofthis oven.If youdousethem and do not

wipethe ovenabsolutely clean, the residuecan scartheovensurface anddamagemetalparts the next timethe ovenisautomatically cleaned.

Q. Why do I haveash leftinmy

ovenaftercleaning?

AdSometypesofsoilwillleave

adepositwhich is ash. It can be removedwitha damp spongeor cloth,

Q. My ovenshelvesdo not slide

easily.WThatis the matter? A. Afier many cleanings,oven

shelvesmaybecomeso clean they do not slide easily.If youwish shelves to slide more easily, dampenfingerswith a small amountofcookingoil and rub

lightlyover sidesof shelfwhere

theycontactshelfsuppofis.

Q.What causes lineson the enameled surface

my oven?

thehair-like

A. This is a normal condition resulting from heating and cooling during cleaning. These lines do not affect how your ovenperforms.

.4. Yes.there may be a slightodor during the first fewcleanings.

Failure

to wipe out excessivesoil

mightalso cause an odor when cleaning.

)

Page 20

Propercare and cleaningare

importantsoyourrangewillgive ycwefficientand satisfactory seuvice.FO11OWthesedirections carefullyin caring for yourrange

toassure safeandproper maintenance.

,’.

POrce]aill Enamel 0%%211 .%lterior

Standard Oven IWodeERF5W2G and Self-Cleaning(hen Model R.F724G-The inside oftheoven—

top,bottom, sides, back and inside ofthedoor—has a durable acidresistantporcelain enamel finish. However,anyacid food spilled (suchas fruitjuice, tomatoor

vinegar)shouldnot be permitted to remain on the finish. Clean as recommended in CleaningChart

onpage23. In addition, for Model RF724G, see “Operating the SelfCleaningOven”on pages 18and 19.

i;o~ltillnous”c[efil%ing

o-ml Intw’im

NfodeiI?F6MG-The insideofthe oven—top,bottom,sides,back and insideofthe door—arefinished with a specialcoatingwhich cannotbe cleaned in the usual manner with soap, detergents,

commercialovencleaners, coarse abrasivepads or coarsebrushes. Their useand/ortheuseof oven sprays will cause permanent damage.

The specialcoatingis a porous

ceramicmaterialwhich is dark in color andfeelsslightlyrough to the touch. If magnified, the surface wouldappear as peaks, valleys,and sub-surface “tunnels~’This rough finishtendsto preventgrease spattersfrom forminglittlebeads or dropletswhich run down the

side wallsofa hard-surfaceoven liner leavingunsightly streaksthat require hand cleaning.Instead, when spatter hitstheporousfinish itis dispersed and is partially absorbed. This dispersal action increases the exposureof oven soilto heated air, which results

in oxidationofsoil. This finish also reduces the visualeffect of residual soil.

Soilmay not disappearmnpletely and at some time after extended

usage, stainsmay appear. See “To Clean the Continuous-Cleaning Oven” at right to minimizethis

effect. The special coating worksbest WI

sndl amounts of spatter.

not work well with larger spills, especially sugars and egg or dairy mixtures. For this reason, the oven is equipped with a removable, replaceable aluminum foiloven bottom liner which protects the porous finish on the bottom of the oven from s~illovers.

Itdoes

SpillsOninsidesurfaceofthe ovendoorshouldbe avoided.

Thespecialcoatingis notused onovenshelves,Shelvescanbe

takento the sinkforcleaning,and can be cleanedwithabrasiveand commercialovencleanersoulside

theovento avoiddamagetothe specialcoding.

To Cleanthe

Continuous-CleaningOven: L Let rangepartscool before

handling.It isrecommendedthat rubber gloves be worn when cleaningrangepartsmanually.

2. Removeall cookware,including thebroiler pan andrack.

3. Takeshelvesoutofthe ovenand cleanthem manuallywith scouring pads, mild abrasivesor commercial

ovencleaners. (Followpackage directionsregardinguse of gloves andeyeprotectionwhen using oven cleaners.)

4. Removeexcessspills and boiloversfrom the aluminum foil ovenbottom linerbeforetakingit outofthe ovensoexcessliquids won’tspill onto the porous finish. Then removethealuminumfoil

liner. (When cleaning or removing the aluminum foilliner, liftthe bake unit up out of the way.)

If the aluminum foilliner is soiled

beyondcleaning with damp cloth,

replace it. Using the old sheet as

a pattern, cut anew liner from

regular heavy-weightaluminum foil

and place it on the ovenbottom.

Do not install aluminum foilon

or near bake element. Improper

installationof foilmay result in a risk ofelectric shock or fire.

(c-’.,,

‘.._.,/j

,#-–’A)

[’ )

“k ...

Page 21

mildnon-scratchingcleanserand

~~~dmnp clo{h,Avoidspillingwateror

~.~t~*=

‘%==clea~erontheporoussuriace.

6. Soilvisibilitymaybe reduced by

operatingtheovenat400”F.Close door; turn OVENSET knobto bakeand OVENTEMP knobto

400°F.Timefor at least4 hours. Repeatedcyclesmay be necessary

beforeimprovementin appearance

isapparent,particularly on oven door. For moderateto heavysoiling ofovendoor,usemethoddescribed in item (7)belowbeforerunning

400°F.cycle.The oventimercan

beused to controlthe cycleautomaticallyatatime convenie~ltfor you. Some slightsmokingmay occur, similarto that which may

occur during other Time Bake cooking.

R~Mmvm~~s

OPERATION OF THE OVEN. THE DOOR. WINDOW AND OTHER RANGE SURFACES WILL GET HOT

ENOUGH TO CAUSE BURNS. ~0 NOT TOUCH. LET THE RANGE COOL BEFORE REPLACING ALUMfNUM FOIL OVEN BOTTOM LINER AND, IF THEY WERE REMOVED. OVEN

SHELVES.

If a spilloveror heavy soiling

‘i’.

lXJRING THE

occurs on thepoi-oussurface, as

soon as practical after the ovenhas cooled, removeas much of the soil as possible using a small amount of water and a stiff bristle nylon

brush. When using water, use it sparingly and change it frequently, keeping it as clean

as pmsble, and

be sure to blot it up with paper towels.cloths, or sponges. Do

scrub with paper towels,

rubor

not

cloths or sponges. since they will leaveUnsightlylinton the oven finish. If ~vaim-leaves a white ring

on the finish as it dries, apply ~~atcr

~~~[linand h/0~

@Jn~~, staytin~ at

it with a cl~an

the edge O(the

ring and t{orkingtowardthe center,

Use care in removingandreplacing the aluminumfoilovenbottom

liner and shelves,andinplacing and removingcookwaretoavoid scratching,rubbing or otherwise damagingtheporousfinish on the ovenwallsanddoor.

Do notusesoap,detergent, commercialovencleaner,silicone

ovensprays,coarsesteelpadsor coarsebrushescmtheporous surface. These productswillspot, clog and mar theporous surface and reduceitsabilityto work.

T’oremove door, open to BROIL position (about 4 inches). Grasp door at sides near top and lift it up untilhingearms on door come out

of slotson oven frame. TOreplace, grasp door at sides

near top. Restingdoor against knee, slip hinge arms on door into slotson oven frame. Then push door in at bottom until it snaps into place.

Caution: Before replacing your

ovenbulb, disconnect the electrical power for your range at the main

fuse or circuit breaker panel or pull plug. Be sure to let the lamp cover

and bulb cool completely before

removing or replacing them.

To replace light bulb: Whenoveniscool, holdlampcover

asyoucarefullysnapwire retainer to the side. Use an oven mittor gloveto protectyourhandagainst possible bulb breakage.Remove bulband replacewith40-watt

appliancebulb.Replacelamp cover,secure itwiththe wire retainerand reconnectpower to range.

Hug-h SWfatxunits

Normal spillsburnofftheseselfcleaningsurface units.Tomake cleaningeasier around and under the rangetop openings,the plug-in

surfaceunitsare removable.

To remove plug-in

~ Raisethe unitcoilopposite the receptacle. Lift about one inch abovethe drip pan and pull away from the receptacle. Caution: Be surethe coils are cool before removinga surfaceunit.

~ After removingthe plug-in surfaceunit, youcan take out the drip pan. Wipe around the edgesof the surface unit opening, and clean drip pan as recommended in Cleaning Chart on page23.

Caution: Be sure all controls are turned OFF beforeremovingthe surhce units or attemptingto clean under them.

units:

Page 22

Toirephweplug-in Units: oPut drippan

~n pkiceandlineit

upso unit receptaclecan be seen,

@Y.mertterminalsof’plug-inunit throughopeningindrip panand intothereceptacle.

~Guidesurfaceunit into placeso

itfits evenlyand snuglyinopening.

~Do notattempttocleansurface

units in an automaticdishwasher. ~Do notimmerseplug-insurface

unitsinliquids of anykind. ~Do not bendthe plug-insurface

unitplugterminals.

~Do notattempt to clean, adjust or in anywayrepairtheplug-in receptacle.

Cleanunder drip pansofien.

Built-upsoil, especiallygrease, maycatchfire. For easiercleaning, theentirecooktopmaybe raised.

‘n)M the Codwp:

~Removeallcookwareandother

itemsthatmay slideoff. ~Grasp front edgeofcooktop

withbothhandsandliftit. Do not forceordropcooktop.(On model RF502G,theporcelain-enamelfinish maychipor become otherwise damaged.)

@Raisethe supportrod and letthe cooktoprest on it.

After all ovenand surfaceareas are cool, wipe theporcelain-enameled surfaceandtheovenventductbelow thecooktopwith adamp sudsy cloth. Lightlyrub hard-to-remove spillson theporcelain-enameled surfacewitha soap-filledsteelwool scouringpad and hot water.Rinse

with damp cloth or sponge. To knw!rh! txditqx

~Lift thecooktopandlowerthe supportrod. Then lowerthe

cooktopuntilitlocksintoposition.

,.#+’”-’n

(’ -)

.+-”

Page 23

F’kT

Bake unit

I NIATERIALSTOUSE ~EIWllA~DIRECTIONS

aridBroil unit

Broiitir Pan m:d Rack @Soapand Water

@Soap-FiIled Scouring Pad @Plastic Scouring Pad

—

‘control Knolls:

llamze l’oDand Oven

(

e Mild Soap and Water

(hitshk GlassFinish ~ SoapandWater

Metal, including @Soapand Water

Stainless Steel Cooktop, Side Trims and Trim Stri~s

PorceIain Enamel @PaperTowel

surface+ o Dry Cloth

e Soap and Water

PaintedSurfaces

SoapandWater

(MenGasket OvenVentDuct SheIves

.#3=R%

(See Self’-Cleaning

Oven Directions) @ Soap-Filled Scouring Pad

-“

. . .

.=-. ~:..

“..+

Surface Unit

\ ~ Soap

Coils

Chrome-Plfiied o Soap DripPam ~ Stiff’-Brisdcd Brush

—---

See pages 18 and 19 for

and Water

@Soapand Water e Commercial Oven Cleaner

~ Plastic Scouring Pad

and V%ter

Soap-FilledScouringPad

(Non Metallic)

USE ‘lllHZ FOLLOWINGDIRE~T1ONSFORS1’AF4!DAIllDCIWEI’$J0NI_2i.

—.

notclean the bakeunitor broil unit, Any soil will burnoff whentheunit is

heated. NUIW:Rakeunit is hingedand can be iiftedgentlvtoclean ovenfloor. Drainfat, coolpan andrack slightly.(Do notlet soiledpan andrack standin

ovento cool). Sprinkleondetergent. Fill pan withwarm waterandspread cloth or paper toweloverrack. Let panand rack standfor a fewminutes. if necessary.Rinseand dry.OPTION: Broilerpan and rack mayalso be cleaned ina dishwasher,

Pulloff knobs.Washgentlybutdo not soak. Dry andreturn controlsto range makingsureto match flatarea on knobandshaft.

Cleanoutside ofcooledblack glass doorwith a glass cleaner thatdoes not — containammonia,Washother glass withcloth dampenedin soapywater. Rinse andpolish with adry cloth.

Wash,rinse, andthen polish witha dry cloth. DO NUTUSEsteel WQO1, abrasives, ammonia, acids, or commercial ovencleaners whichmaydamage the finish.

A\,oidC]eaningpowdersor harsh abrasives which If acids shouldspill on the range while it is hot, use a dry papertowelor cloth

to wipeup right away.Whenthe surface has cooled, washand rinse.

For other spills, suchas fat smatterings,etc., washwith soap and waterwhen

cooled andthen rinse. Polish with a dry cloth.

Use a mild solutionof soapand water. Do notuse any harsh abrasivesor cleaning powderswhichmay scratch or mar surface.

AvoidgettingANYcleaning materials on the gasket. WipeOven VentDuct under right rear surface unit with a dampsudsycloth.

SheIvescan be cleanedin Self-Cleaning ovenor dishwasher,or byhand, usingsoap andwateror commercial ovencleaner.Rinse thoroughlyafter

cleaning. NOTE: Somecommercia~ovencleaners cause discoloration. When usingfor the first time, test cleaner on small part of shelf and checkfor

discoloration beforecompletely cleaning. Spatters and spills burn awaywhenthe coils are heated. At theend of a meal.

removeall utensils from the surface unit and heat the soiled unitsat I-H.Let the soilburn off abouta minute and switch the units to OFF.Avoidgettingcleaning materials on thecoils. Wipe off anycleaning materials with a damp paper towel bejforeheating the surface unit.

DO NOT handle the unit before completely cooled. DO N~ attempt to clean plug-in surface units in Self-Cleaningoven.

DO NOT immerse plug-in units in any kindof liquid.

Wan as described below or in dishwasher. DO NOT CLEAIWNGOVE1’+Jas they will discolor.

Wipe after each cooking so unnoticed spatter will not “burn on” next time you ;ook. To remove “burned-on” spatters use any or all cleaning materials

ncntioned, After pan cools slightly, sprinkle on detergent, wash or scour with lot water, rinse and dry. Rub

he surface.

Self-Cleaning ovensand pages 20and21 for Contintaous-Cleaningovens.

.—

may scratch the ename!.

CLEAN1~SELF-

/ighf/y with scouring pad to prevent scratching of

—.——

Wash; scour

~E]sideoven

---Ww[l Liner

DOOd’

~ Sce

below

Q Soap and Wmcr

C(>mnlercial Oven CIcuner

Removeovendoor—see page20. DO NOT place door under runningwater, or immerse. Use same directions for cleaning as for Oven Liner, below.

COOI before cleaning. Frequent wipingwithmildsoapandwater(paflicularly

after cooking meat) will prolong time between major cleanings. Rinse

Q&xlp-Filicd Scouring Pad thoroughly.Soap left on liner can cause stains. For heavy soi13use non-abrasive

-..,

@pl:l~ticS~~\jrin: ~ad

.,‘

-—~

:.!

——- .

-: ‘.Spill:]:c ofmarinades, frui[ juices, :~ndbaslil~gmo[crials containin: acids maycause discoloration, I(>IN)(i(m~’h

:Inv 110[portion ofl!w oven.

_ ..-L

l$}[il~nthe sllrfi~~c

cleaner and followlabel instructions, using thin layer of cleaner. Use of rubber

(;[o~re$i$rcc~~nlmendcd.

cleaner that gets on thermostat

is cool. clean and rinse.

wipeor rub lightly on stubborn spots. Wipe off any

bulb found in back or on side, near top of oven.

so shouldbe wiped up immediately. Ikke care

Page 24

...=...

..,-.,.

‘)

‘“

PROBLEM

OVEN

OVENLIGHT DOESNOTWORK

FOOD DOES NOT BROILPROPERLY

FOOD DOES NOT ROAST ORBAKEPROPERLY

wnLNOT WORK

POSSIBLECAUSEANDREMEDY Thecircuit breakerinyourhousehas beentripped,or afusehasbeenblown.

Ovencontrols notproperlyset. Lightbulbisloose.

Bulbisdefective.Replace. Switchoperatingovenlightisbroken. Callforservice.

OVENTEMP knobnotsetatBROIL. OVENSETknobnotsetatBROIL.

Door notleftajar asrecommended. Improper shelfpositionbeingused. CheckBroilingChart. Necessarypreheatingwasnotdone. Foodisbeingcookedonhotpan. Utensilsarenotsuitedforbroiling.

Aluminumfoilusedonthebroil pan rackhasnotbeenfittedproperlyand slit asrecommended.

OVENTEMP knob notset correctly. OVENSETknobnotsetonBAKE. Shelfpositionis incorrect. CheckRoastingorBakingCharts.

Ovenshelfisnotlevel. Incorrect cookwareor cookwareofimpropersizeisbeingused. Afoiltentwasnotusedwhenneeded to slowdownbrowningduringroasting.

FUNCTIONING PROPERLY

OVEN‘A’ILLNOT Automatictimerdials notsetornotset properly.Clock must be setto time ofday

SELF-CLEAN

Drip pans are notset securely intherangetop. Surfaceunitcontrolsare notproperly set.

Surfaceunits are not securely pluggedintoreceptacles.

andthe STOPdial mustbeset and advancedbeyondthetimenotedonovenclock. The STOPdialwasnotadvancedfor longenough. BothOVENSET and OVENTEMP knobsmustbesetat CLEAN setting.

A thickpileofspillover,when cleaned, leavesa heavylayerofash in spotswhich could haveinsulatedthearea from further heat.

[

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(

~...,_../

‘-—.

)

Page 25

>1,

. .—.

#s%%% w

Toobtainservice,seeyourwarranty orIiheback pageof thisbook.

We’reproudofour serviceand wantvouto be Pleased. If for some

reasohyouare ;ot happywiththe serviceyoureceive, herearethree stepsto followfor further help.

FIRST,contactthe peoplewho servicedyourappliance. Explain whyyou are notpleased. In most

cases, this willsolvethe problem. NEXT, if you are still not pleased,

write all the details-including yourphonenumber—to:

Manager, Consumer Relations Hotpoint AppliancePark Louisville,Kentucky40225

FINALLY,ifyourproblemis still notresolved, write:

Major Appliance Consumer ActionPanel 20 North WackerDrive Chicago,Illinois60606

.. .

----

‘----

Page 26

GENERALELECTRIC-HOTPOINT

G%&

%&/>

#?Q’&

k.%

FACTORY SERVICE or HOTPOINT

CUSTOMERCARE@SERVICE.

@Servicetripsto yourhometo teachyou howto usethe product.

Readyour lJse and (law material.

Ifyouthen haveanyquestions aboutoperatingthe product,please contactyourdealeror our ConsumerAffairsofficeatthe

address below.

Xp “

I Ifyouhavean insk

?$$j

~,.k?f

$&J

; “%

qv &j&

Q&&&

QImproperinstallation.

contactyourdealerormsiai!er.

Youareresponsiblefor providing adequateelectrical,gas, exhausting andotherconnecting facilities.

~llationproblem,

... , WARRANTORISIV(X RESPON-

@Replacementof housefuses

or resettingofcircuitbreakers.

@Failureofthe productif it is usedforotherthan its intended purposeor usedcommercially.

=1Damageto productcaused byaccident,fire,floodsor acts

of God.

SIBLE FORCONSEQUENTIAL DAMAGES.

.#$$ fja$f g~~ ,

., F..

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$+~~ #.F+ ‘

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Some statesCJOnot allowthe exclusionor limitation of incidentalor consequentialdamages, sothe abovelimitationorexclusion

may notapply to you.This warrantygivesyou specific legal rights,andyou may also haveother rightswhich varyfrom stateto state.

Toknowwhatyour legal rights are inyour state,consult your localor stateconsumer affairsoffice oryour state’sAttorneyGeneral.

.-..—

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GE RF502G, RF614G, RF724G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual