GE RGA512PK, RGB524PJ, RGS525GPJ, RGB528PJ, RGB528GPJ Use and Care Manual

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YoeGesRange

Contents

Anti-Tip Bracket

Armliance Registration

Care and Cleaning Control Panel

Features Flooring Under Range

Leveling Lift-Up/Off Cooktop

Model and Serial Numbers Oven

Air Adjustment Baking, Baking Guide

Broiler Pan and Rack Broiling, Broiling

Continuous Cleaning Care 18 Control Settings

Door Removal Light; Bulb Replacement 13, 22

Lighting Instructions Oven Bottom Removal

(Wide

3,5

18-25

6-9

5 5

12 12

14, 15

13 19

Repair Service

Safetv

Instructions

Surface Cooking

Air Adjustment Burners, Burner Grates 23

Clock and Timer Control Settings

Cookware Tim Drip Pans

Flame Size Lighting Instructions

Warranty Back Cover

11 10

10 10

Use and Care of

gas

. .

models

Standing Pilot

RGA512PK RGB524PJ RGS525GPJ RGB528PJ RGB528GPJ

RGB628GPJ

Electric Ignition

RGA512EK RGB524EJ RGS525GEJ RGB528EJ

Preheating Roasting, Roasting Guide 16

Shelves

Thermostat Adjustment Vent Duct

Problem Solver

14, 15

13,21

GE Answer

800.626.2000

Center@

ttolPolNT

RGB528GEJ

RGB628GEJ

Help us help you...

Read this book carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to

questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs Hotpoint Appliance Park Louisville. KY 40225

Write down the model and serial numbers.

You’ll find them on a label located in the burner box under the cooktop. See pages 6 and 8.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received a damaged range . . .

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before you request service...

Check the Problem Solver on page 26. It lists causes of minor operating problems that you can correct yourself.

your

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

Don’t touch

electrical

Extinguish any

switchesf

open flame.

Immediately call your gas supplier.

*Don’t turn electric switches on or off because sparks may ignite the gas.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids

inthe

vicinity of this or any other appliance.

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer and requires businesses to warn customers of potential exposure to such substances.

Gas appliances can cause minor exposure to three of these substances, namely benzene, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted ranges, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. Exposure to these substances can be minimized further by venting with an open window or using a ventilation fan or hood.

When You Get Your Range

Have the

the location of

cut-off valve and how to shut it off if necessary.

●

Have your

and properly grounded by a qualified installer, in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

installer show you

the

range gas

range installed

●

Plug your range into a 120-volt

grounded outlet only. remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly-grounded prong outlet in accordance with the National Electrical Code. Do not use an extension cord with

this appliance.

WARNING-AN

.’

,.h

ANTI-TIP bracket supplied, To check if the bracket is installed and engaged properly, remove the broiler drawer and inspect the rear leveling leg. Make sure it fits securely into the slot in the bracket.

If you pull the range out from the

wall for any reason, make sure the rear leg is returned to its position in the bracket when you push the range back.

●

Be sure all packing materials are removed from the range before operating it, to prevent fire or smoke damage should the packing material ignite.

●

Locate range out of kitchen traffic path and out of drafty locations to prevent pilot outage

(on models so equipped) and

poor air circulation.

can tip and- injury could result. To

prevent

accidental tipping of the range, attach it to the wall or floor by installing the

not

three-

ranges

●

adjusted by a qualified service technician or installer for the type of gas (Natural or LP) on which it is to be used. Your range can be converted for use on either type of gas. See Installation Instructions.

●

range, high floor temperatures may result and many floor coverings will not withstand this kind of use. Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Range

●

unattended where a range is hot or in operation. They could be

seriously burned.

●

stand or hang on the door, broiler compartment or range top. They could damage the range and even tip it over causing severe personal injury,

●

INTEREST TO CHILDREN SHOULD N~ BE CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE-CHILDREN CLIMBING ON THE RANGE

lX3

SERIOUSLY INJURED.

surfaces cool before touching them or leaving them where children can reach them.

●

hanging garments while using the

mate~i~l

brought or hot oven surfaces and may cause severe burns.

Be sure your range is correctly

After prolonged use of a

Don’t leave children alone or

Don$t

allow anyone to climb,

CAUTION: ITEMS OF

S’IORED

REACH ITEMS COULD BE

Let burner grates and other

Never wear loose fitting or

amliance.

Flammable

could be ignited if

contact with flame

●

Never use your appliance for warming or heating the room. Prolonged use of the range without adequate ventilation can be hazardous.

Do not use water on grease fires. Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

Do not store flammable materials in an oven or near the

cooktop.

Do not let cooking grease or other flammable materials accumulate in or near the range.

●

When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

170°F.

Surface Cooking

Always

when igniting top burners and make sure the burners have ignited.

Never leave surface burners

unattended at HIGH flame

settings. smoking and greasy that may catch on fire.

Adjust top burner flame size so it does not extend beyond the edge of the cooking utensil. Excessive flame is hazardous.

use the LITE position

Boilover

causes

spillovers

IMJ?O~~T

Use omy

dry pot

SAFETY INSTRUCTIONS

holders—

moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders come near open flames when lifting utensils. Do not use a towel or other bulky cloth in place of a pot holder.

TO minimize

the possibility of

burns, ignition of flammable materials, and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.

Always

turn surface burner to

OFF before removing utensil, .

Carefu]iy

fried at . Never

watch foods being

flame setting.

block

the

ven~

(air

openings) of the range. They provide the air inlet and outlet which is necessary for the range to operate properly with correct combustion.

●

Do not use a wok on the cooking surface if the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat trap which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

Foods

for

frying should be

dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up

arid

over sides of pan.

Use

least possible amount of

fat for effective shallow or

deep-

fat frying. Filling the pan too full of fat can cause spillovers when

food is added. . If a combination of

oils

fats will be used in frying, stir together before heating, or as fats melt slowly.

(continued)

. Always heat fat

slowly?

and

watch as it heats.

●

Use

deep

fat thermometer

whenever possible to prevent overheating fat beyond the smoking point.

●

Use

proper

pan size-Avoid

pans that are unstable or easily

tipped. Select utensils having flat

bottoms large enough to properly

contain food avoiding

boilovers

and spillovers, but large enough to cover burner grate. This will both save cleaning and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

●

Use only glass cookware that

is recommended for use on gas

burners.

●

Keep all plastics away from

top burners.

To avoid the possibility of a burn, always be certain that the controls for OFF position and

all

burners are at

all

grates are cool before attempting to remove the grate.

●

When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

. If range is located near a

window, do not use long curtains which could blow over the top burners and create a fire hazard.

●

When a pilot goes

out? (on

models so equipped), you will detect a faint odor of gas as your signal to relight pilot. When relighting pilot, make sure burner controls are in OFF position and

follow instructions described on

following pages to relight.

you

smell gas, turnoff the

gas to the range and call a

qualifiei

service technician. Never use an

open flame to locate a leak.

Baking, Broiling and Roasting

. DO not use oven for a storage

area.

Stand away from the range when opening the door of a hot oven. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

Keep oven

buildup.

●

Place oven shelves in desired

position

pulling

stop is a convenience in lifting heavy foods. It is also a

precaution against burns from touching hot surfaces of the door or oven walls.

●

Don’t heat unopened food containers in the oven. Pressure could build up and the container

could

burst causing an injury.

●

Don3t use aluminum

anywhere in the oven except as described in this book. Misuse could result in a fire hazard or damage to the range.

●

When using cooking or roasting bags in oven, follow the manufacturer’s direction.

●

Use only glass cookware that is recommended

in gas ovens. .

Always

from broiler compartment as soon as you finish broiling.

Grease left in the pan can catch fire if oven is used without removing the grease from the

broiler pan.

free from grease

while

oven is cool.

out

shelf to the shelf

foil

for use

remove broiler pan

Flooring under the

●

When broiling, if meat is too close to the flame, the fat may ignite. Trim excess fat to prevent excessive flare-ups.

. Make sure broiler pan is in place correctly to reduce the possibility of grease fires.

. If

YOU

should

have a grease fire in the broiler pan, turn off oven, and keep broiler drawer closed to contain fire until it burns out.

Cleaning Your Range

●

Clean only parts listed in this

Use and Care Book.

●

Keep range clean and free

of accumulations of grease or

spillovers

which may ignite.

Range

Your range, like so many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting.

on this type of flooring, use care.

Do not install the range over

kitchen carpeting

place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at the

front of the range,

range will rest on should be built up

with plywood or similar material to the same level or higher than the

floor covering. This will allow the range to be moved for cleaning or

servicing.

When moving the range

unless you

the area that the

Leveling the Range

Leveling legs are located on each corner of the base of the range. Remove the broiler drawer and you can level the range on an uneven floor. See page 21 for broiler drawer

removal instructions. One of the rear leveling legs

will engage the ANTI-TIP bracket

(allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the range and the leveling leg that is to be

installed into the ANTI-TIP bracket.

If You Need Service

●

Read “The Problem Solver”

on page 26 of this book.

●

~on’t

attempt

or replace any part

repair

of your range unless it is specifically recommended in this book. All other servicing should be referred to a qualified technician.

SAVE THESE

INSTRUCTIONS

Features of Your Range

RGA512PK with Standing Pilot Ignition

RGA512EK

Automatic Pilotless Ignition

with

RGB524PJ with Standing Pilot Ignition

RGB524EJ with

Automatic Pilotless Ignition

with

Standing Pilot Ignition

RGS525GEJ with

Automatic Pilotless Ignition

Feature Index

MocIel and

(in burner box under cooktop)

Serial Numbers

Explained

on page

RGA512PK

RGA512EK

●

RGB524PJ RGS525GPJ

RGB524EJ RGS525GEJ

●

2 Surface Burner Controls 3 Surface Burners and Grates 4 Oven Temperature Control 5 Oven Shelves

(easily removed or repositioned on shelf supports) 6 Oven Shelf Supports 7 Broiler Pan and Rack 8 Removable Oven Door

(easily removed 9 Removable Oven Bottom

10 Lift-Up/Off

Oven Vent

12 Anti-Tip Bracket

(see Installation Instructions)

for

oven cleaning)

Cooktop

10,23

13.21

20 23

4, 13

3,5

4 4

-+--H-

●

2 2

+---t-+

●

’1°

●

1°

●

Features of Your Range

RGB528PJ

Standing Pilot Ignition

RGB528EJ

Standing Pilot Ignition

with

—

RGB528GPJ with

Standing Pilot Ignition

RGB528GEJ with

Automatic Pilotless Ignition

Continuous-Cleaning Oven Models RGB628GPJ with

Standing Pilot Ignition

RGB628GEJ

Automatic Pilotless Ignition

with

Feature Index

Explained

on page

RGB528PJ

RGB528EJ

RGB528GPJ RGB528GEJ

RGB628GPJ

RGB628GEJ

1 Model and Serial Numbers

(in burner box under cooktop)

2 Surface Burner Controls 3 Surface Burners and Grates

4 Chrome Drip Pans 5 Oven Temperature Control

6 Clock and Timer 7 Oven Interior Light

8 Oven Light Switch

(lets you turn interior oven light on and off)

9 Oven Shelves

(easily removed or repositioned

on shelf supports) 10 Oven Shelf Supports 11 Broiler Pan and Rack

10,23

13 11

13,22

13,21

●

4 4 4

●

● ●

2 2

●

12 Removable Oven Door

(easily removed for oven cleaning)

13 Removable Oven Bottom

14 Continuous-Cleaning Oven Interior

15 Lift-Up/Off Cooktop 16 Oven Vent 17 Anti-Tip Bracket

(see Installation Instructions)

3,5

● ●

●

Surface Cooking

Lighting Instructions

Standing Pilot Models RGA512PK

RGB524PJ

RGS525GPJ RGB628GPJ

These ranges have standing surface burner pilots that must be lit initially. To light them:

1. Be sure surface burner control knobs are in the OFF position.

2. Remove the grates and lift the cooktop up or off (see page 23).

3. Locate the two pilot ports and light each of them with a match.

Manif

panel

4. If pilots need adjusting, turn adjusting screw on pilot filter.

5. Lower or replace cooktop.

Electric Ignition Models

RGA512EK

RGB524EJ

RGS525GEJ

Surface burners on these ranges are lighted by electric ignition, ending the need for standing pilots with constantly burning flames.

In case of a power outage,

light the pilotless ignition surface burners on your range with a match. Hold a lighted match to the burner,

then turn the knob to the LITE

position.

use extreme caution when lighting burners in this manner.

To avoid getting burned,

RGB528PJ RGB528GPJ

Pilot

adjustment

screw

RGB528EJ RGB528GEJ RGB628GEJ

Pilot

tubes

pipe

you can

Surface Burner Controls

The knobs that turn the surface burners on and off are located on the lower control panel in front of the burners.

The two on the left control the left front and left rear burners. The two on the right control the right front and right rear burners.

To Light a Surface Burner

Ir--lrl

Push the control knob in and turn it to LITE. On electric ignition models, you will hear a little clicking the sound of the burner lighting.

After the burner ignites, turn the knob to adjust the flame size.

Note:

●

Do not operate a burner for extended periods of time without having cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

●

Check to be sure the burner you turned on is the one you want to use.

● Be sure the burners and grates are

cool before you place your hand, a pot holder, cleaning cloths or other

materials on them.

● Surface burners in use when an

electrical power failure occurs will continue to operate normally.

noise—

How to Select Flame Size

The flame size on a gas burner should match the cookware you are using.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handles.

When using aluminum or aluminum-clad stainless steel pots and pans,

the circle it makes is about 1/2 inch smaller than the bottom of the

cookware.

When boiling,

flame size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious, rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes

which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware,

lower—to about 1/2 the diameter of the pan.

When frying in glass or ceramic cookware,

more.

adjust the flame so

use this same

keep the flame down

lower the flame even

—

Clock and Timer

Air Adjustment

An air adjustment shutter for each surface burner regulates the flow of air to the flame.

When the right amount of air flows into the burner,

will be steady, relatively quiet and have approximately 1/2” sharp blue cones. This is usually the case with factory preset shutter settings.

With too much air,

be unsteady, possibly won’t burn all the way around, and will be noisy,

sounding like a blowtorch.

With not enough air,

any sharp blue cones in the flame, you may see yellow tips, and soot may accumulate on pots and pans.

Air adjustment shutter

To adjust the flow of air to the burners,

allow more or less air into the burner tubes as needed.

rotate the shutters to

the flame

the flame will

you won’t see

Top-of-Range Cookware

Aluminum:

cookware is recommended because

it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled steel wool pad after each use keeps aluminum cookware looking shiny new. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

Cast Iron:

skillets will give satisfactory results. Enamelware: Under some

conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass:

utensils—those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots).

Glass conducts heat very slowly.

Heatproof Glass Ceramic:

be used for either surface or oven cooking. It conducts heat very

slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

Stainless Steel:

poor heating properties, and is usually

combined with copper, aluminum

or other metals for improved heat

distribution. Combination metal

skillets generally work satisfactorily

if used at medium heat as the

manufacturer recommends.

Medium-weight

If heated slowly, most

There are two types of glass

Can

This metal alone has

The Clock and Timer are helpful devices that serve several purposes.

The Clock

(on models so equipped) To set the Clock,

and turn the clock hands to the right to the correct time. Then let the knob out and continue turning to OFF.

push in the knob

:“\*O::#:,

/ %,,

‘0

,,,; :,,W” ‘

’033

40\<-

‘6’

Timer

(on

models so equipped)

The Timer has been combined with the range clock. Use it to time all your precise cooking operations.

You’ll recognize the Timer as the pointer which is different in color than the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the Timer,

the left, without pushing in, until

the pointer reaches the number of

minutes you want to time.

At the end of the set time, a

buzzer sounds to tell you time is

up.

Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

turn the knob to

—

Using Your Oven

Lighting Instructions

Standing Pilot Models RGA512PK

RGB524PJ

RGS525GPJ

These ranges have a standing oven pilot port that must be lit initially. To light it:

1. Be sure OVEN TEMP knob is in the OFF position.

2. Remove the oven bottom (see page 20) and the oven baffle.

3. Locate the pilot port on the side of the burner at the back of the oven. Using a long match or match holder, reach in and light the oven pilot.

4. Replace the burner baffle and oven bottom and close the door. Your oven and broiler are now ready for use.

RGB528PJ RGB528GPJ RGB628GPJ

Electric Ignition Models RGA512EK

RGB524EJ RGS525GEJ RGB628GEJ

The oven burner on these ranges is lighted by electric ignition. The oven and broiler cannot be operated in the event of a power failure.

To light the burners, turn the OVEN TEMP knob to the desired temperature. The burner should light within 60 seconds.

CAUTION: DO NOT ATTEMPT TO LIGHT THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER

Resumption of electrical power when OVEN TEMP control is in

any”

position other than OFF will result in automatic ignition of the oven burner and could cause severe burns if at the same time you were attempting to light the burner with a match.

RGB528EJ

RGB528GEJ

F~URE.

Before Using Your Oven

1. Look at the OVEN TEMP

control. Be sure you understand how to set it properly.

2. Check the inside of the oven. Look at the shelves. Practice removing and replacing them while the oven is cool.

Air Adjustment

An air adjustment shutter for the oven burner regulates the flow of air to the flame. You’ll find the shutter near the back wall of the broiler compartment behind the broiler drawer. To reach it, remove the oven bottom (page 20) and the burner’ baffle, or remove the broiler drawer (page 21).

adjust the flow of air,

the

Phillim head screw and rotate

the shutter to allow more or less air into the burner tube as needed.

When the right amount of air

flows should be steady, with approximately

l/2-inch blue cones, and should not

extend out over the baffle edges.

into the burner,

loosen

the flame

Read the information and tips on

the following pages.

4. Keep this book handy where you can refer to it—especially during the first few weeks of getting acquainted with your oven.

Oven Temperature Control

Oven Vents

The OVEN TEMP control is located at the center of the control panel on the front of the range.

Simply turn the knob to the desired cooking temperatures, which are marked in

25”F.

increments on the dial. It will normally take 30 to 60 seconds before the flame comes on.

After the oven reaches the selected temperature, the oven burner

cycles—

off completely, then on with a full flame-to keep the oven temperature controlled.

Oven Light

(on models so equipped)

When placing cookware on a shelf,

pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back

into the oven. This will eliminate

reaching into the hot oven.

II,

To remove the shelves

from the

oven, pull them toward you, tilt

front end upward and pull them out.

To replace,

place shelf on shelf

support with stop-locks (curved

extension under shelf,) facing up and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and push it

all

the way back.

The lower oven is vented through a duct at the center rear of the range. Do not block the opening of this duct when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the

oven burners be uninterrupted.

●

Vent openings and nearby surfaces may become hot. Do not touch them.

● Handles of

Dots

and

~ans

on the cooktop may become hot if left too close to the vent.

●

Do not leave plastic items on the cooktop—they may melt if left too close to the vent.

Use the switch on the backguard

top to turn the light on and off.

Oven Shelves

The shelves are designed with

locks so when placed correctly the shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

stop-

Ori

Shelf Positions

The oven has four shelf A (bottom), B, C and D (top). Shelf positions for cooking are suggested on Baking and Roasting pages.

supports—

Oven Moisture

As your oven heats up, the

temperature change of the air

in the oven may cause water droplets to form on the door glass. To prevent this, open the oven door for the first minute of oven heat-up to let the moist air out.

Baking

How to Set Your Range for Baking

Position the shelf or shelves in

the oven.

2. Close oven door, turn OVEN TEMP knob to desired temperature and preheat oven for at least 15 minutes if preheating is necessary.

Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

If cooking on two shelves at the same time, place shelves about 4 inches apart and stagger food on them.

Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is important when using temperatures below 225”F. and when baking foods such as biscuits, cookies, cakes and other pastries.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the second and fourth sets of supports (B& D) from bottom of oven.

Bake angel food cakes on first shelf position (A) from bottom of oven.

Baking Tips

●

Follow a tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.

. If moisture is noticeable on the front of the oven (or on the oven window or black glass door on models so equipped) when first

turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

●

Do not open the oven door during a baking operation—heat will be lost and the baking time might need to

be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or

4 inches–and close it as quickly

as possible.

●

Do not disturb the heat circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10 by 12 inches at

the most, on a lower shelf several

inches below the food. Do not place foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES Burning around edges

●

Oven too full; avoid overcrowding.

●

Edges of crust too thin.

Incorrect baking temperature.

Bottom crust soggy and unbaked

●

Allow crust and/or filling to cool

sufficiently before filling pie shell.

●

Filling maybe too thin or juicy.

. Filling allowed to stand in pie

before baking. (Fill pie shells and

bake immediately.)

●

Ingredients and proper measuring affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a piecrust could cause soaking.

Pie filling runs over

●

Top and bottom crust not well

sealed together.

●

Edges of pie crust not built up

high enough.

●

Too much filling.

●

Check size of pie plate.

Pastry is tough; crust not flaky

Too much handling.

●

Fat too soft or cut in too fine. Roll dough lightly and handle as little as possible.

shell

CAKES

Cake rises higher on one side

●

Batter spread unevenly in pan.

●

Range not level.

●

Using warped pans.

●

Incorrect pan size.

Cakes cracking on top

●

Oven temperature too high.

●

Batter too thick, follow recipe

or exact package directions.

●

Check for proper shelf position.

Check pan size called for in recipe.

●

Improper mixing of cake.

Cake falls

●

Too much shortening, sugar or

liquid.

●

Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients. . Cake not baked long enough or at incorrect temperature.

●

If adding oil to a cake mix, make certain the oil is the type and amount specified.

Crust is hard . Check temperature.

●

Check shelf position.

Cake

has soggy layer or streaks at

bottom

●

Undermining ingredients. . Shortening too soft for proper creaming.

●

Too much liquid.

COOKIES & BISCUITS

Doughy center; heavy crust on surface

●

Check temperature.

●

Check shelf position.

●

Follow baking instructions carefully as given in reliable recipe or on convenience food package.

Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet.

●

Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

●

Oven door not closed properly,

check gasket seal.

●

Check shelf position.

Baking Guide

1. Preheating is very important

when using temperatures below 225”F. and when baking foods such as biscuits, cookies, cakes and other pastries.

at least 15 minutes. Preheating is not necessary when

roasting or for long-time cooking of whole meals.

Frn)d

Bread

Biscuits (Win. thick)

Corn bread or muffins Gingerbread

Mullins

Popovers

Quick

Ioalbnmd

Yeast

bread (2 loaves)

Plain rolls Sweet

rolls

Cakes

(without shortening)

fhod

Angel

Jelly

ml]

Spo&e

Cakes

Bundt cakes

Cupcakes Fruitcakes

Layer

Layer, chocolate 25-30

Loat”

Cookies Brownies Drop

Refrigerator

Rnlled

or sliced

E“ruits,

Other Desserts

Baked apples

Custard

Puddings, rice

and

custard

Pies

Frozen

Meringue

One

crust Two crust

Pastry shell

Miscellaneous

Baked potmocs” Scallupcd

Souffles

Preheat the oven for

dishes

Cookware

Shiny

Cuukie

Sheet B, C

Shiny Metal Pan with satin-finish bottom

Cast tron

Glass

Shiny Metal Pm with satin-finish Shiny Metal Muffin Pans Deep

Glass or Cast

Metal ur Glass Loaf Pans Metal

Shiny

Oblnng

Shiny Oblong or Muffin

Aluminum Tube F% Metal Jelly Roll

Metal

or Ceramic F%

Metal or Ceramic Shiny Metal Muffin Metal or Glass Loaf or

Pan

Tube Shiny Metal Pm with satin-finish bottom Shiny Metal satin-finish bottom

Glass Loaf Pans

Metal

Metal or

Cookie Sheet

Cookie Sheet Cookie

Sheet

Glass nr Metal Pans Glass Custard Cups Casserole (set in pan of hot water) Glass Custard Cups or

Casserole

Foil Pan

Spread to crust edges

Glass or Satin-finish Metal Glass or Satin-finish Metal Pan Glass or Satin-finish Metal Pan

Set

on Oven Shelf

Glass or Metal Pan Glass Pan

bnttom

Gksss

Loaf Pans

or Muffin Pars

Pan

with

Glass

Pans

Cookie Sheet

Iron Cups

Pans

Aluminum pans conduct heat 3. Dark or non-shiny finishes, also

quickly.

For most conventional

baking, light, shiny finishes give best results generally absorb heat which may result because they help prevent

over-

browning in the time it takes for heat to cook the center areas. We recommend dull (satin-finish) bottom surfaces of foods for rapid browning pans for cake pans and pie plates to be sure those areas brown completely.

Time,

Minutes

20-30

20-40 45-55

20-30 45-60

45-60 45-60

20-30

30-55

45-60

45-65 20-25

2-4 hrs

20-35

40-60

25-35

10-20

30-60 30-60

50-90

45-70

15-25

45-60 40-60

60-90 30-60

30-75

Pans

Pan

Shelf

B, A

B B

A, B

B, A

A, B

B, C B, C

A, B, C

A, B

B B

A, B, C A, B, C

Oven

Temperatures

400°-4750 350°-4000

400°-4500

350”

400°-4250

375°

350°-3750 375°-4250

375°-425” 350°-375”

325°-3750 375”-400”

325°-3500

350”-375°

z75°-3000

350°-3750

350”

325°-350” 350°-4000

400°-4250 375°-4000

350”-400” 300”-350”

325°

400”-425° 325°-3500

4000-4250 400°-425”

450°

325°-4000 325°-375” 300°-350”

glass and

Pyroceram@

cookware,

in dry, crisp crusts. Reduce oven heat 25”F. if lighter crusts are desired. Preheat cast iron for

bakimz

added.

15-20

10-25

IO-15

6-12 7-12

13-16

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan for crisp crust,

Decrease about 5 minutes for muffin mix. Or bake at 450”F. for 25 minutes, then at

350°F,

for 10 to 15 minutes. Dark metal or glass gives deepest browning.

For thin rolls, Shelf B maybe used, For thin rolls. Shelf B mav be used.

Two piece Line pan with waxed paper.

Paper liners produce more moist crusts,

Use indiv If baking four layers use shelves B and D.

Bar cookies from mix use same time, Use Shelf C and increase temperature 25 to 50”F. for more browning.

Reduce temperature to

:ustard. Cook )ase

Large pies use

lb 1 to ktard

ringer time.

ncrease

pan

is convenient,

300”F.

and Shelf B for small or

idud

cakes,

3t30°F,

bread or rice pudding with custard

80 to 90 minutes.

quickly brown meringue use

400”F. and

11 minutes.

fillings require lower temperature,

time for large amount or size.

increase time.

some

w“hen

for large

4(K)°F.

food is

for

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover, or add water to your meat. Roasting is easy, just follow

these steps:

Step 1.

Position oven shelf at

second from bottom position (B)

for

small

size roast (3 to 5 Ibs.) and at

bottom position (A) for larger roasts.

Step 2:

Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good pan for this. )

Step 3:

Turn OVEN TEMP control

to desired temperature. Check the

Guid~

Roasting

for temperatures

and approximate cooking times.

Step 4:

Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, you may wish to remove meat from the oven just before it is done if it is to stand 10 to 20 minutes while you make gravy or attend to other foods. If no

s~anding

is planned, cook

meat to suggested temperature.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness.

Some commercial frozen poultry can be cooked successfully without thawing. Follow direction; given

on packer’s label.

Roasting Guide

‘nPe

Meat

Tender cuts; rib, high quality sirloin tip, rump

Lamb leg or bone-in

Veal shoulder, leg or Pork loin, rib or shoulder* Ham, pre-cooked

Ham, raw

*For boneless rolled masts river 6-inches thick, add 5 given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

or top round*

shnulder*

lnin*

10 minutes per

lb,

to times

Oven Approximate Roasting Time

Temperature

325°

325° 325° 325°

325°

325° 375°

325°

Doneness in Minutes per Pound

Rare: Medium:

Dnnc:

Well Rare:

Medium: Well Done:

Done:

Well Well Done:

Warm:

Done:

Well

Dnne:

Well Done: 35-40

Well Done: 20-25

to 5-lbs.

24-30 30-35 35-45

21-25 25-30 30-35

35-45 35-45

10 minutes per lb. (any weight)

Under 10 Ibs. 20-30

3 to 5-lbs.

35-40

10 to 15-lbs. Over 15 Ibs.

to 8-ibs.

18-22

22-25

28-33 20-23

24-28 28-33

30-40 30-40

10 to

15-ibs.

17-20

Over 5 Ibs. 30-35

15-20

Internal

Temperature

1 30°- 140° 150°-1600 170”-1

130”- 140° 150°-1600

70°-1850 1700 170”-1 125°- 130°

170°

185”-

185°-1900

In thigh:

1 85°- 190°

85°

180°

80°

190°

‘F

Broiling

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.

Distance from the heat source may be changed by positioning the broiler pan and rack on one of three shelf positions in the broiler

compartment–

A (bottom of broiler compartment), B (middle) and C (top).

Both the oven and broiler

compartment doors should be

closed during broiling.

How to Broil

If meat has fat or gristle near the

edge, cut vertical slashes through it

about 2 inches apart, but don’t cut

into meat. We recommend that you

trim fat to prevent excessive

smoking, leaving a layer about

l/8-inch thick.

2. Remove broiler pan and rack from broiler compartment and

place food on rack.

3. Pull out drawer and position

broiler pan in compartment. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat

juices igniting.

4. Close broiler door and, for most

foods, turn OVEN TEMP knob to BROIL. Exceptions are chicken and ham which are broiled at a lower setting in order to cook food through without over-browning it.

5. Turn most foods once during

cooking; (the exception is thin fillets of fish; oil one side, place that side

down on broiler rack and cook without

turning until done). Time foods for about one-half the total cooking time, turn food, then continue to

cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler pan from compartment, using hot pad, and

serve food immediately. Leave pan outside compartment to cool.

Broiling Tips

● Use tongs to turn meat

pierced meat loses juices.

Broiling Guide

Quantity

and/or

Food Bacon

Ground Beef

Medium Rare Medium Well Done

Beef Steaks

Rare Medium Well Done

Rare Medium

Well Done

Chicken (450°)

Bakery Product!

Bread (Toast) or

Tuaster

Pastries

English Muffins

Lobster tails

8-oz.

Fisb

Ham slices (450°

Precooked

Pork chops

Well Done

Lamb cbops

Medium

Well Done

Medium Well Dune

Wieners,

similar sausages,

bratwurst

each)

precxwked

Thickness

I/z-lb.

(about 8

thin slices)

l-lb. (4 patties)

1/2

-in. thick

l-in. thick

M lbs.

( l-l

(2-2 Y2

(2 tu 2 ‘Y-f split lengthwise

2-4 slices 1 pkg.

2-split 2-4

l-lb. fillets % to

‘Y-in,

l-in. thick

Z ibout I

2 ~bnut

Z ibout

l-lb. pkg. ( 10)

)

1~-in. thick

Ibs,

)

whnle

bs.),

(2)

thick

(

in. )

(l-in. thick),

lb.

(1 in. )

10-12

(1 M in.),

I lb.

over—

nz.

Broil

Positior

A A A

A A

B B

● Steaks and chops should be at

least l-inch thick

for best broiling

results. Pan broil thinner ones.

Time,

‘/2

6-8 6-9

7-10

6 7

8 9

30-35

1/2-1

2-3

10-14

10 10

2nd Side

Time,

Minutes

3’%

5 4-6 6-7

3-5 4-5 6-1

4-6

8-10 8-12

25-30

1/2

Do not

turn over,

4-5

10-12

4-7

4-6

12-14

I-2

Comments

Arrange in single layer.

Space evenly. Up In 8 patties

abuut

take

Steaks less than l-inch cook through before browning. Pan frying is recommended.

Trim off excess fat.

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first and

donr closed,

Space evenly. Place English muffins cut-side-up and brush with butter, if desired,

Cut through back of shell, spread open. Brush with melted butter before and after halt’ time.

Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase

browning.

lncrtn.sc

for 1

cured. Trim oft’ excess fat,

Trim off excess fat

If desired, split sausages in half lengthwise; cut into 5 pieces.

the same time.

times 5 to 10 min. per side

M-inch

thick or home

st Side

Iinutes

bruil with

6-inch

Care and Cleaning

Proper care and cleaning are

important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF YOUR RANGE.

Special Care of

Continuou8-Cleaning

Oven Interior

(Models RGB628GEJ, RGB628GPJ)

These models have a ContinuousCleaning oven that cleans itself while cooking.

oven—top, bottom, sides, back and inside of the door—is finished with a

special coating

cleaned in the usual manner with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers and/or the use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material

color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface finish tends to prevent grease spatters from forming little beads or droplets which run down the side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish it is dispersed and is partially absorbed. This spreading action increases the exposure of oven

soil to heated air, and makes it somewhat less noticeable.

The inside of the

which cannot be

which is dark in

“tunnels:’

This rough

Soil may not disappear completely

and at some time after extended usage, stains may appear which cannot be removed.

The special coating works best on

small amounts of spatter.

not work well with larger spills, especially sugars, egg or dairy mixtures.

The special coating is not used on oven shelves.

cleaned damage to the special coating inside the oven.

outside the oven

Shelves should be

It does

avoid

To Clean the ContinuousCleaning Oven:

Let range parts cool before handling. It is recommended that rubber gloves be worn when cleaning range parts.

Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at 400”F. Close the door and turn OVEN TEMP knob to 400”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER : DURING THE OPERATION OF THE OVEN, THE

DOOR, WINDOW AND OTHER RANGE SURFACES WILL GET HOT

ENOUGH

TOUCH . L ET THE RANGE COOL

BEFORE REPLACING OVEN SHELVES.

CAUSE BURNS.

NOT

If a

spillover

occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges.

rub or

scrub

cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot,

clog, and mar the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or spatula—they

could permanently damage it.

or heavy soiling

with paper towels,

blot

with a clean

Do not

Porcelain Oven Interior

(on models so equipped)

With proper care, the porcelain enamel finish on the inside of the oven—top, bottom, sides, back and

inside of the door—will stay looking for years.

Let range cool before cleaning. We recommend that you wear rubber

gloves when cleaning the range.

Soap and water will normally

do the job. Heavy spattering or

spillovers

may require cleaning with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food spills with

a high sugar or acid content (such

as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on

the surface. They may cause a dull spot even after cleaning.

Household ammonia may make the

cleaning job easier. Place 1/2 cup in

a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen

the burned-on grease and food.

If necessary, you may use a caustic

cleaner. Follow package directions.

new-

Cautions about using spray-on oven cleaners:

. Do not spray on the electrical

controls and switches (on models so equipped) because it could cause a

short circuit and result in sparking or fire.

● Do not allow a

film

from the

cleaner to buildup on the temperature

sensing bulb—it could cause the

oven to heat improperly. (The bulb

is located at the top of the oven.) Carefully wipe the bulb clean after each oven cleaning, being careful not to move the bulb as a change in its position could affect how the oven bakes.

Do not

spray any oven cleaner on the oven door, handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

Removable Oven Door

(30”

models)

To remove the oven door,

a few inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off

the hinges.

Note:

Be careful not to place hands

between the spring hinge and the

oven door frame. The hinge could

snap back and pinch fingers. Do not immerse the door in water.

To replace the door,

hinges are in the “out” position. Position the slots in the bottom of

the door squarely over the hinges.

Then lower the door slowly and

evenly over both hinges at the same

time. If hinges snap back against

the oven frame, pull them back out.

open it

make sure the

Care

and

Cleaning(continued)

Removable Oven Bottom

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom

from excessive particularly important when baking a fruit pie or other foods with high acid content.

To protect the oven bottom surface, place a piece of aluminum foil slightly larger than the baking dish

or a small cookie sheet on a lower

shelf or under the baking dish to

catch any boilovers. It should not completely cover the shelf as this would cause uneven heat in the oven. Aluminum foil should not be placed on the oven bottom.

If a spillover does occur on the

oven

bottom allow the first. You can clean the bottom with soap and water, a mild abrasive cleanser, soap-filled abrasive pads or caustic oven cleaner following

manufacturer’s directions.

spillovers.

oven to

This is

COO1

The oven bottom can be removed to make cleaning easier.

(30” models)

To remove the oven bottom: Slide

the catch at each rear corner of the oven bottom toward you.

(20”

models)

To remove the oven bottom:

When oven is cool, remove oven shelves and loosen (but do not remove) two screws at front of

oven bottom. Slide screws back to

release front of oven bottom. Lift up and pull forward until rear tabs release from rear oven wall. Then

take oven bottom out of oven.

Lift the rear edge of the oven bottom slightly, slide it back until holes in the front edge of the oven bottom clear pins in the oven front frame, and take the oven bottom out.

replace:

lower rear of oven bottom gently, and slide the catches back to lock

the oven bottom in place.

Fit holes onto pins,

To replace: Insert two tabs into slots in rear oven wall. Lower bottom into place. Slide two screws at front of oven bottom forward and tighten them to secure oven bottom in place.

Note: If the oven bottom is replaced incorrectly, it may warp and cause undesirable baking results.

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a dry cloth. To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Broiler Drawer

(30”

models)

To remove the broiler drawer:

Pull it out as far as it will go and remove the broiler pan and rack.

(20”

models)

To remove broiler drawer:

broiler is cool, remove rack and pan.

When

Broiler

After broiling, remove the broiler rack and carefully pour off the

grease. Wash and rinse the rack

in hot, soapy water. If food has burned on, sprinkle

the rack while hot with detergent and cover with wet paper towels or a dish cloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven or broiler compartment.

Fan

& Rack

Lift the two locking tabs near the front of the drawer and move them aside. Pull the drawer forward to unlock it from buttons on the

drawer slides, lift it and take it out.

Replace the drawer so

buttons on the drawer slides extend through the keyhole slots in the

drawer. Push the drawer back

the buttons are in the smaller holes. Then move the locking tabs back into position until they snap into place.

the four

until

Then, with drawer out about halfway, pull metal clip located in center of drawer bottom upward as

far as it will go (about 2 inches). The drawer can now be pulled all the way out of the compartment.

To replace:

drawer onto guide rails at sides of broiler compartment and push drawer into close.

Slide grooves at top of

Care and

Cleaning(~~~,,nue~)

Oven Light Bulb Replacement

(onmodelssoequipped)

The light bulb is located in the upper left corner of the oven.

Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or pull the range

power cord plug from the electrical outlet. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth as the bulb will break.

Replace with a high temperature appliance bulb of the same wattage.

Brushed Chrome Finish

(on models so equipped)

Clean the brushed chrome top with warm, soapy water or an all-purpose household cleaner and immediately dry it with a clean, soft cloth. Take care to dry the surface following

the “grain?’ To help prevent finger

marks after cleaning, spread a thin

film of baby oil on the surface. Wipe away excess oil with a clean, soft cloth. A good appliance wax will help protect this finish.

Outer Enamel Finish

When the range is cool, wash the

enamel finish with mild soap and

water or a mild abrasive cleanser applied with a damp cloth. Rinse the surface with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of mild cleaning wax to help protect the finish.

There are a number of precautions

you can take to avoid marring the

surface of the range and to prevent it from becoming dull. Don’t slide heavy pans across it. If you spill foods with a lot of acid (tomatoes,

sauerkraut, fruit juices, etc. ) or foods with high sugar content,

clean them up as soon as possible. If allowed to set, these foods could cause a dull spot. Also, no matter how stubborn the food stain, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

Control Panels

It’s a good idea to wipe the control panels clean after each use of the oven. For a more thorough cleaning, disconnect power to the Remove the knobs by pulling them off the knob stems.

Then you can take out the screw in the trim at each end of the glass

upper control panel (on models so equipped) and remove the glass panel to clean both sides. Clean with mild soap and water, rinse with clean water and polish dry with a soft cloth.

CAUTION: Do not use abrasive cleansers, strong liquid cleaners or oven cleaners on glass or enamel

control panel surfaces—they will damage the finish.

~ange.

Burner Grates

Range Top Burners

Lift-Up/Off Cooktop

Grates should be washed regularly and, of course, after

Wash them in hot, soapy water and

rinse with clean water. Dry the grates with a cloth—don’t put them back

the range wet.

To get rid of burned-on food, soak the grates in a slightly diluted

liquid cleanser. Although they’re durable, the

grates will gradually lose their shine, regardless you can give them. This is due to their continual exposure to high temperatures.

Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

When replacing a pair of grates, the irregular sides should meet in the middle

right.

shown

spillovers.

of’

the best care

R+

Drip Pans

(on

models so equipped)

Remove the grates and lift out the

chrome drip pans. Wash them in

hot, soapy water. Rinse them with

clean, hot water and polish them dry

with a cloth. Never use abrasive

cleaner or steel woo-they’ll scratch the surface. Instead, soak the drip

pans for about 20 minutes in slightly

diluted liquid cleanser or mild

solution of ammonia and water (1/2 cup of ammonia to one gallon

of water). After soaking, wash them

in hot, soapy water. Rinse with

clean water and polish with a cloth.

The holes in the burners of your range must be kept clean at all times for proper ignition and an even, unhampered flame.

You should clean the burners routinely and especially after bad

spillovers

holes. Burners lift out for cleaning.

which could clog these

($iiijz$iiijz>

Note:

A slotted screw holds each of the burners in place to keep them from wobbling around during

shipment. Remove and discard the shipping screw, lift the burner, tilt

it to one side at the end closest to the igniter and move it toward the back of the range. This disengages

it from the gas valve at the front of the range, and it lifts out easily.

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffee

makers. Soak the burner for 20 to

minutes. If the food doesn’t

rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Before putting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is properly seated and level.

Clean the area under the cooktop often. Built-up soil, especially grease, may catch fire.

To make cleaning easier, the cooktop may be removed or lifted up and held up, on models so equipped, by a support rod that’s stored under the cooktop.

Be sure all burners are turned

off. Then remove the grates, grasp

front sides of cooktop and lift.

After cleaning under the cooktop with hot, soapy water and a clean

cloth, replace or lower the cooktop, being careful not to pinch your fingers.

Care and

C1eaning(.~~,i~~~~)

Adjusting Oven Thermostat

The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since this drift is very gradual, it is not readily noticed. Therefore, you may have become accustomed to your previous oven which may have provided a higher or lower temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after you have used the oven a few times and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.

Pull the knob off the control shaft and look at the back side. There is a disc in the center of the knob skirt with a series of marks opposite a pointer.

Note position of

pointer to marks

before adjustment

Loosen only the locking screws

,sE-Lo

@’

,“ @!”’

‘

ER NO

Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in

the direction of arrow for LOWER.

Each mark will change the oven

temperature approximately

25”F.

We suggest that you make the

adjustment one mark from the

original setting and check oven performance before making any additional adjustments.

After the adjustment is made,

press skirt and knob together and

retighten screws so they are snug,

but be careful not to overtighten.

Re-install

knob on range and

check performance.

Note: After an adjustment has been made, the OFF and BROIL positions will not line up with the indicator mark on the control panel as they previously did. This condition is normal and will not create a problem,

Cleaning Guide

Note: Let range/oven parts cool before touching or handling.

PART Broiler

outside Glass Finish

Metal, including

Side Trims and Trim Strips

Outer Enamel

Finish*

Painted Surfaces

Shelves

.Surface

Grates

Pan and Rack

Burner

MATERIALS TO USE

●

Soap

and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

GENERAL DIRECTIONS

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in broiler compartment

warm water and spread cloth or paper towel over rack. Let pan and rack stand

to cool.) Sprinkle detergent on rack and pan. Fill pan with

for a few minutes. Wash; scour if necessary. Rinse and dry. OFTION: Clean pan

and rack in dishwasher.

Pull

off knobs. Wash gently but do not soak. Dry and return controls to range.Control Knobs ● Mild Soap and Water

● Soap and Water Clean outside of cooled

contain ammonia. Wash other glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside surface of glass while cleaning.

●

Soap

and Water

●

Paper Towel

● Dry Cloth

●

Soap and Water

Wash, rinse and then polish with a dry cloth. DO

abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth

to wipe up right away. When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth.

●

Soap

and Water

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders which may scratch or mar surface.

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

Shelves can be soaked in dishwasher or cleaned by hand using soap and water. Rinse thoroughly to remove any soap after cleaning.

Lift

out when cool. Soak 5 to 10 minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove on food particles.

black

glass door with a glass cleaner that does not

N(X

USE

steel wool,

burned-

Chrome-Plated Drip Pans

Surface Burners

●

Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

●

Solution for Cleaning

Inside of Coffee Makers

●

Soap and Water

● Mild Abrasive Cleanser

●

Damp Cloth

Clean as described below or in dishwasher. Wipe drip pans after each cooking so unnoticed spatter will not “burn on” next time you cook. on” spatters, use any or

all

cleaning materials mentioned. Rub lighdy with

To remove

“burned-

scouring pad to prevent scratching of the surface.

Wipe

off burner heads. If heavy spillover occurs, remove burners from range (see page 23) and soak them for 20 to 30 minutes in solution of hot water and product for cleaning inside of coffee makers, such

as Dip-It brand. If soil does

not rinse off completely, scrub burners with soap and water or a mild abrasive cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before

returning them to the range.

USE FOLLOWING DIRECTIONS FOR STANDARD PORCELAIN ENAMEL OVEN ONLY. See page 18 for Continuous-Cleaning oven.

Inside Oven Door*

Oven Liner

● SCC below

Soap and Water

● Commercial Oven Cleaner

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

Rcmove oven

immerse. Cool before cleaning. Frequent wiping with mild soap and water (particularly

after cooking meat) will prolong time between major cleanings. Rinse thoroughly. Soap left on liner can cause stains. cleaner and follow label instructions, using thin layer of cleaner.

door—see page

Use same

19.

DO NOT place door under running water, or

directions for cleaning as for Oven Liner, below.

For heavy soil,

use non-abrasive

Use of

rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Wipe off any cleaner that gets on thermostat bulb found in back or on side, near top of oven.

Removable Porcelain

●

See above

Enamel Oven Bottom*

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should be wiped up immediately (blotted Up

The oven bottom panel can be removed for cleaning (see page 20). Use same directions for cleaning as for Oven

Liner above.

if in Continuous-Cleaning oven). Take care not to touch hot portion of oven. When surface is cool, clean and rinse. CAUTION: Light bulbs can get

warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.

K!llB

Questions?

-~~

UseThis Problem Solver

PROBLEM

TOP BURNERS DO N(X. LIGHT

OVEN DOES PROPERLY

NOT

COOK

POSSIBLE CAUSE AND/OR WHAT TO DO

Pilots are not lit. Lift or remove cooktop and hold lighted match next to pilot

opening between front and rear burners.

On models with electric ignition, make sure electrical plug is plugged into a

live power outlet.

●

Burner holes on side of burner may be clogged. Remove and clean them.

. Burners may not be placed correctly onto the gas valves. Remove and reinstall them properly.

. Make sure thermostat capillary bulb (located in upper portion of oven) is in correct position, not touching oven sides and not coated with anything.

. Aluminum foil being used improperly in oven.

●

Oven vent blocked on top of range.

Incorrect cookware being used. Check each cooking section for cookware tips.

. Oven bottom not securely seated in position.

. OVEN TEMP knob set incorrectly or not turned on.

●

Check Baking, Roasting and Broiling instructions on pages 14-17.

CLOCK DOES NOT WORK

(on models so equipped)

OVEN LIGHT DOES NOT COME ON (on models so equipped)

If you need more

help..

call, toll free:

GE Answer Center”

800.626.2000 consumer information service

Range electrical plug must be securely seated in a live power outlet. Check for

blown fuse or tripped circuit breaker.

●

Bulb may be loose or burned out.

Electrical plug must be plugged into a live power outlet.

If You Need Service

To obtain service, see your warranty on the back page of this book.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including

your phone number—to:

Manager, Consumer Relations Hotpoint Appliance Park Louisville, Kentucky 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

YOUR HOTPOINT RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the range that fails

because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

● Improper installation.

Center@

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is LIMITED because you must pay to

ship the product to-the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working hours.

Look in the White or Yellow Pages

of your telephone directory for

HOTPOINT FACTORY SERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICE or HOTPOINT CUSTOMER CARE” SERVICE.

● Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used for other than its intended purpose or used commercially.

. Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you, This warranty gives you specific legal rights, and you may also have other rights which vary from state to state,

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General,

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

RGA512PK RGB524PJ

RGS525GP

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GE RGA512PK, RGB524PJ, RGS525GPJ, RGB528PJ, RGB528GPJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual