GE RGJ616GEH, RGJ515GEH Use and Care Manual

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Page 1

‘owtOgetYour

the best from

Built-In Oven

Contents

Aluminum Foil

Appliance Registration Baking, Baking Guide

Broiling, Broiling Guide

Care and Cleaning Clock/Timer

Continuous Cleaning Care Door Removal

Features Light; Bulb Replacement

Model and Serial Numbers Problem Solver

Repair Service Roasting, Roasting Guide

Safety Instructions Shelves

Thermostat Adjustment Warranty Back Cover

GE Answer

800.626.2000

Center@

7, 8

11-14

11 12

6, 13

15 15

2,3

Use

and Care of

gas models

RGJ515GEH

RGJ616GEH

tmPoINr

Page 2

Help us help you...

IMPORTANT

Read this book carefully.

It is intended to help you operate

and

maintain your new oven

properly. Keep it handy for answers to your

questions.

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 inside the oven on the left side.

See page 4. These numbers are also on the

Consumer Product Ownership Registration Card that came with your oven. 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 oven.

If you received a damaged oven . . .

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

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

Check the Problem Solver on page 15. It lists causes of minor

operating problems that you can correct yourself.

FOR YOUR SAFETY If you smell gas:

1. Open windows,

2. Don’t touch electrical

switches:

3. Extinguish any open flame.

4. 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 in the vicinity of this or any other appliance.

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 burners, 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 Oven

●

Have the

the location of the oven gas cutoff valve and

if necessary.

●

Have your oven installed and properly grounded by a qualified installer,

with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

installer show you

how to shut it off

in accordance

Page 3

●

Plug your

grou~ded

oven into a 120-volt

outlet only.

Do not 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 three-prong outlet in accordance with the National Electrical Code. Do not use an extension cord with this appliance.

●

Be sure all packing materials

are removed from the oven

before operating it, to prevent fire or smoke damage should the packing material ignite.

●

Be sure your oven is correctly adjusted by a qualified service technician or installer for the type of gas (Natural or LP) on which it is to be used.

Your oven can be converted for use on either type of gas. See Installation Instructions.

Using Your Oven

●

Don’t leave children alone or unattended where an oven is hot or in operation.

be seriously burned.

●

Don’t allow anyone to climb, stand or hang on the door or broiler compartment.

could damage the oven or cause severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN

OVEN-CHILDREN CLIMBING ON THE OVEN TO REACH ITEMS COULD BE SERIOUSLY INJURED.

Never wear loose fitting or hanging garments while using the appliance. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns.

They could

They

. Never use your

appliance

for

warming or heating the room.

Prolonged use of the oven without adequate ventilation can be hazardous.

. Do

not

use water

fires. Flame in oven can be smothered by completely closing door and turning OVEN TEMP to OFF.

Do not store flammable

materials in an oven.

●

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

. Do not use oven

on grease

for a storage

area.

●

Stand away from the oven

when opening oven door.

hot air or steam which escapes can cause burns to hands, face and/or eyes.

●

Keep oven free from grease buildup.

place

oven shelves in desired

position while oven is cool.

Wliing

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 use aluminum foil anywhere in the oven except as described in this book.

could result in a fire hazard or damage to the range.

●

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

could burst causing an injury.

●

Use only glass cookware that is recommended

ovens.

●

roasting bags in oven,

the manufacturer’s directions.

out shelf to the shelf

for use in gas

when

using cooking or

The

Misuse

●

When cooking pork, follow the

directions exactly and always cook the meat to an internal temperature of at least

170”F.

This assures that, in the remote possibility that trichina may be

twesent

in the meat. it will be killed

;nd

meat will be safe to eat.

●

Always remove broiler pan 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.

●

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

place correctly

pan is in

to reduce the

possibility of grease fires.

●

If you should have a grease fire in the broiler pan,

turnoff oven, and keep drawer closed to contain fire until it burns out.

●

Clean only parts listed in this

Use and Care Book.

●

Keep oven clean and free of accumulations of grease or

spillovers

which may ignite.

If You Need Service

●

Read

on page 15 of this book.

●

Don’t attempt to repair or

replace any part of your oven unless it is specifically recommended in this book.

“The Problem solver”

All other servicing should be referred to a qualified technician.

SAVE THESE INSTRUCTIONS

Page 4

Features of Your Oven

Q9Q

I /.

9, 3

,6.’

.-— —————— ——.

Mode1RGJ515GEH

Feature Index

1 Minute Timer 2 Automatic Oven Timer 3 Radial Electric Clock 4 Oven Light Switch 5 Oven Set Knob 6 Oven Temp Knob 7 Oven Interior Light 8 Oven Shelves 9 Oven Shelf Supports

10 Removable Oven Bottom 11 Removable Oven Door 12 Removable Broiler Compartment Door 13 Broiler Pan and Rack 14 Model and Serial Numbers 15 Continuous-Cleaning Oven Interior

16 Broiler Compartment

Model RGJ616GEH

Explained on page

5 5 5 6 5

5,6 6, 13 6, 13

6 12 12 12

10, 13

2 11

10, 13

RGJ515GEH

● ●

●

RGJ616GEH

●

Page 5

Minute Timer, Automatic Oven Timer and Clock

Minute Timer

Model

The Minute Timer has been combined with the oven clock. Use it to time operations. You’ll recognize it as the pointer which is different in color than the clock hands.

Minutes are marked up to 30 and hours are marked up to 4 on the

center ring of the clock.

RGJ515GEH

all

your precise cooking

The Clock

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 the knob in

Automatic Oven Timer

Model RGJ616GEH

This Timer will automatically start and stop your oven for you. Here’s what you do:

Make sure both your oven clock and the START dial show the correct time of day. When the START knob is pushed in and turned, it will “pop” into place when the time shown on the oven clock is reached.

2. Set the START control. Push in and turn the START knob to the time you want the oven to turn itself on. (If you want it to start cooking immediately, do not set the Start time. )

3. Set the and turn the STOP knob to the time you want the oven to turn itself off.

Note: There must beat least a half hour difference between the START and control to work.

SlX3P

control. Push in

STOP

dials for the automatic

Model RGJ616GEH

The Minute Timer has been combined with the oven clock. Use it to time all your precise cooking operations. Minutes are marked up to 60 on the center ring of the clock.

set the

knob to the left, until the pointer reaches the number of minutes you want to time.

At the end of the time set on either Minute Timer, a buzzer sounds to tell you time k up.

withcuapushing

reaches OFF and the buzzer stops.

Minute Timer,

without pushing in,

Turn the knob,

in,

until the pointer

turn the

ti(iiiy

4. Set the OVEN SET knob to AUTO OVEN.

5. Set the OVEN TEMP knob to the desired cooking temperature.

Now the oven will turn itself on

immediately or at a later Start time that you set, cook at the temperature you selected and turn itself off at the Stop time you selected.

After taking food out of the oven, be sure to turn the OVEN TEMP control to off and the OVEN SET knob to the MAN. OVEN setting where it should be kept for normal oven use.

41ili:

●

Page 6

Using Your Oven

Automatic Ignition

The oven and broiler burners on your oven are lighted by electric

ignition eliminating the need for standing pilot lights with constantly

burning flame. CAUTION: DO

ATTEMPI TO OPERATE THE

ELECTRIC IGNITION OVEN

DURING AN ELECTRICAL POWER FAILURE. 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 time, you were attempting to light the burner with a match.

NOI!

MAKE ANY

To Light the Oven Burner

Turn the OVEN TEMP knob to the

desired temperature. The burner

should ignite within 60 seconds.

Air Adjustment

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

Remove the broiler pan and rack, pull the broiler compartment drawer out to the the broiler you’ll find the shutter against the back wall of the compartment.

“stot)” tmsition

cornp~rtment shelf and

or remove

screw and rotate the shutter to allow more or less air into the burner tube

as needed.

When the right amount of air flows into the burner,

should be steady, with approximately

l-inch blue cones and should not

extend out over the baffle edges.

the flame

Before Using Your Oven

Look at the 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.

3. Read the

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.

infbrrnation

and tips

Oven Temperature Control

The OVEN TEMP control is located on the upper oven control panel.

Oven Shelves

The shelves arc designed with

stop-loclcs

on the shelf supports, they before coming completely out

the oven and are removing food or placing food on them.

When placing cookware on a shelf,

pull

position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove the shelves from the oven for cleaning, pull out to stop position, lift upon front and pull them out.

so when placed correctly

will

not tilt when you

the shelf out to the “stop”

stop

Shelf Positions

The oven has four shelf A (bottom), B, C and D positions for cooking arc suggested on Baking

and

Roasting

sumorts-

(t(~p).

Shelf

pages.

To adjust the flow of air to the burner,

Iooscn

the Phillips head

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

25°F.

increments on the

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 air out.

let

the moist

Oven Light

Use switch on control panel to turn light on and off.

Page 7

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.

Preheat

oven

for at least 10 minutes

if preheating is necessary.

Place fbod

of shelf. Allow

between edge of

in oven on center

at least an

bakeware

inch

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.

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

Preheating

Preheating is very 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

position (A) from bottom

fbod

cakes on first shelf

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 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 or4

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

bottolm.

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 may be too thin or juicy.

. Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)

●

Ingredients and proper measuring affect the quality 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 piecrust 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 ~n too fine. Roll dough lightly and handle as little as possible.

the crust. Use a

CAKES

Cake rises higher on one side

●

Batter spread unevenly in pan.

●

Oven shelves 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.

Page 8

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. Preheat the

Aluminum pans conduct heat

quickly. For most conventional glass and

3. Dark or non-shiny finishes, also

Pyroceram”

cookware, baking, light, shiny finishes give generally absorb heat which may best results because they help result in dry, crisp crusts. Reduce prevent overbrowning. For best oven heat 25”F. if lighter crusts are

oven for at least 15 minutes. browning results, we recommend desired. Rapid browning of some Preheating is not necessary when

roasting or for long-time cooking

surfaces for cake pans

and pie plates. cast iron cookware.

foods can be achieved by preheating

dull

bott~m

of whole meals.

Food Bread

Biscuits

(Y,-in.

thick) Shiny Cookie Sheet

cake

Coffee

Corn bread or muffins Gingerbread Shiny Metal Pan with

Muffins Popovers

Quick loaf bread Metal Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B

Plain rolls Shiny Oblong or Muffin Pans

Sweet rolls

Cakes

(without shortening) Angel food

Jelly roll Metal Jelly Roll Pan

Sponge

Cakes

Bundt

cakes Cupcakes Shiny Metal Muffin Pans Fruitcakes Metal or Glass Loaf

Layer Shiny Metal Pan with

Layer, chocolate Shiny Metal Pan with

Loaf

Brownies Drop Cookie Sheet

Refrigerator Cookie Sheet

Rolled

or sliced

Fruits,

Other Desserts

Baked apples Glass or Metal Pans

Custard Glass Custard Cups or

Puddings, rice

and custard

Pies

Frozen Meringue

One crust Two crust

Pastry shell Glass or Satin-finish Metal Pan

Miscellaneous

Baked potatoes Scalloped dishes Glass or Metal Pan Snuffles

Cookware

Shiny Metal Pan with satin-finish Cast Iron or Glass

satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Shiny Oblong or Muffin Pans

Aluminum Tube Pan

Metal

Metal or Ceramic

Tube Pan

satin-finish bottom

satin-finish bottom Metal or Glass Loaf’

Metal or Glass Pans

Cookie Sheet

Casserole (set in Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet Spread to crust edges

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

Set

Glass

bottom

Glass Loaf Pans

Ceramic Pan

Oven Shelf

Pan

pan of

F%ns

hot water)

Shelf

Positions

B, C 400°-4750

B, A

A, B

A, B B, A

A B A

A, B

B, C B, C

A, B, C

B, A

A, B

B B

A, B, C A, B, C

B B

Oven Time,

Temperatures Minutes Comments

15-20

350”-400°

400°-4500 20-40 Preheat cast iron pan

350°

400°-4250

375°

350°-3750 375°-425”

375°-425” 350”-375°

325”-375° 375°-4000 325°-350” 45-60

325°-3500 350°-3750

n50-3oo”

350°-3750 20-35

350°-3750

350°

325”-350” 25-35 350°-400”

400°-4250

375°-4000

350”-400” 300°-3500

325”

400°-4250 325°-3500

400°-4250 45-60 Custard fillings require lower temperature, 400°-4250 40-60

450°

325°-4000 325°-3750 300°-350”

20-30

45-55

20-30 45-60 Or bake at 450”F. for 25 minutes,

45-60 Dark metal or 45-60 browning.

10-25

20-30 For thin rolls, Shelf B may be used.

30-55

10-15

45-65 20-25 Paper liners produce more moist crusts.

2-4 hrs.

25-30

40-60

10-20

6-12

7-12

30-60 30-60

50-90

45-70

15-25

12-15

60-90 Increase time for large amount or 30-60

30-75

Canned, refrigerated biscuits

minutes less time.

about

Decrease

350”F.

For thin rolls, Shelf B

Two piece Line pan with waxed paper.

Use

300”F. and

individual cakes.

Bar cookies Use Shelf C and increase temperature 25 to 50”F. fur more browning

Reduce temperature to custard. Cook bread or rice pudding with custard base 80 to

Large pies use To quickly

to 10 minutes.

Innger

5 minutes for muffin mix.

for 10 to 15 minutes.

glass

gives deepest

pan

is convenient.

Shelf B for

from

mix use same time.

minutes.

400°F.

bruwn

meringue usc

time.

take

fbr

crisp crust.

may

be used.

small

300°F.

for

and increase

400”F.

2 to 4

then at

large

time.

for

size.

Page 9

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 and approximate cooking times. small size roast (3 to-5

lbs.

) and” at

Step

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

Turn OVEN TEMP control to desired temperature. Check the Roasting

. .

Gui~e

for temperatures

bottom position (A) for larger

roasts.

Step

4: Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10 to 20 minutes while making gravy or for easier carving, you may wish to remove meat from oven just before it is done. If no standing 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 directions given on packer’s label.

Roasting Guide

~pe

Meat

Tender cuts; rib, sirloin tip, rump or top round*

Lamb

leg (jr

Veal

shoulder,

Pork loin, rib or

HiOTI,

pre-cooked

Han,

raw

*For

bone]css rol]cd roasts

add

thick,

above.

given

Poultry

Chicken or Duck Chicken pieces

Turkey

bigh

quality

bum-in shoulder*

leg

or loin*

shuulder*

5 to 10 minutes per lb. to times

over 6-inches

Oven

Temperature

325° Rare:

325”

325° 325° 325° To Warm:

325”

325°

375°

325°

Approximate Roasting Time

Doneness

Medium:

Well Dmx:

Rare: Medium:

Well Done: Well Done:

Well Dune:

Well Done: 20-30

Well Done:

Well

Done:

Well

Done:

in Minutes per Pound 3 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.

3 to 5-lbs.

35-40 35-40

to 15-lbs.

20-25

6 to

8-lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40 30-40

10 to 15-lbs.

17-20

Over 5 Ibs.

30-35

Over 15 Ibs.

15-20

Internal

Temperature “F

1 30°-1400 150°-1600 170°- 185°

1 30°- 140” 150°- 160° 170°- 185°

170°- 180° 170°-1800 125”-130°

170°

185°-1900 185°-1900

In thigh:

185°-1900

Page 10

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 broiler drawer or broiler shelf 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 before overbrowning 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 and serve food immediately. Leave pan outside compartment to cool.

Broiling Tips

●

Use tongs to turn meat

pierced meat loses juices.

Broiling Guide

Quantity

Food Bacon

Ground Beef

Well Dune

Beef

SteaLs

Rare

Medium Well Done

Rare Medium Well Dnne

Chicken (450°)

Bakery Products

Bread (Toast) Toaster Pastries

English

Lobster tails

8-02. each)

Fish

Ham slices

Precnuked

Pork chops

Well Dnne

Lamb chops

Medium Well Done

Wieners,

similar sausages, bratwurst

Muf’fins

(450°

prccouked

and/or

Thickness

Y-lb. (about

thin slices)

l-lb.

patties)

to %in.

l/z

l-in. thick

(1-1 Y2

I%-in. thick

(2-2% Ibs.

I whole

(2 to 2

split lengthwise

2-4 slices

I pkg. (2)

2-split 2-4

l-lb, fillets ‘A to ‘Y-in. thick

l-in. thick

2 2

fibout

2 (1 inch)

~b(wt

~bout 1

l-lb. pkg. ( 10)

thick

Ibs.

)

‘Y-lbs.

(’/2

inch)

(Win. thick),

1 lb.

10-12

1/2

inch),

lb.

over—

oz.

●

least 1 inch thick

results. Pan broil thinner ones.

Side

Shelf

Position

Time,

4inutes

3 Yl

9-10

A A A

c c

B 8

A A

B B

30-35

2-3

3-4

13-16

10 10

Steaks

!nd Sidf

Time,

Minutes

3 Y2

7-8

7 5-6 8-Y

6-7

12-14

16-18

25-30

1/2-1

Do not

turn

uver.

4-5

10-12

4-7

4-6

12-14

I -2

and

chops should be at

for best broiling

Comments

Arrange

single layer

Space

evenly. Up to 8 patties

abnut

take

Steaks less than l-in. through before browning.

Pm frying is recommended

Slash fat.

Reduce

per side Brush each side with butter. first

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

Cut through back of shell, spread open. Brush with melted huttcr before

Handle and turn very carefully. Brush with

and

Preheat broiler to increase browning.

Incrcasc for 1

Slash fat.

lengthwise; cut into 5 pieces.

same time.

c[mk

times

abnut

for

Broil

wrd broil

and

during

times 5-10 min. per

Win. thick or hmne

desired. split sausages in half

5-10 min.

cut-up chicken.

with skin side down

alter

lemnn

cnokirrg

melted

with door

half time.

butter

if desired.

clused.

bet’orc

side

curd.

6-in.

Page 11

Care and Cleaning

Proper care and cleaning are important so your oven 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 OVEN.

Special Care of Continuous-Cleaning Oven Interior

Model RGJ616GEH Your oven has a Continuous-

Cleaning interior that cleans itself while cooking.

oven—top, sides, and back—is

finished with a

which cannot be cleaned in the

usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes.

Use of such cleaners 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 “tunnels?’ This rough

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.

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 inside of the

special coating

which is dark in

It does

The special coating is not used on oven shelves.

cleaned damage to the special coating.

outside the oven,

Shelves should be

avoid

To Clean the Continuous-Cleaning Oven:

Model RGJ616GEH

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

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at 450”F. Close the door and turn OVEN TEMP knob to 450”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

SURFACES WILL GET H~ ENOUGH

CAUSE BURNS. 1)0 NOT

LET THE OVEN COOL BEFORE REPLACING SHELVES.

4. If a spillover or heavy soiling occurs on the porous surface, as soon as practical after the oven has cooled, remove as 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 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 starting at the edge of the ring and working toward the center.

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

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

blot it with a clean sponge,

These products will spot,

AND

~HER

TOUCH.

not

with paper towels,

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

permanently damage the finish.

could

To Clean the Porcelain Oven Interior

Model

With proper care, the porcelain enamel walls will retain their

-looking finish for many years. Soap and water will normally do

the job. Heavy spattering or

spillovers

with a mild abrasive cleanser.

Soapy, wet 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 the package directions.

Cautions about using spray-on oven cleaners:

Be careful where the oven cleaner

is sprayed.

●

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 build up 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.

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

RGJ515GEH

Do not

good-

may require cleaning

spray on the electrical

spray any oven cleaner

(continued next page)

Page 12

Care

and

Cleaning

(continued)

Removable Oven Door

The oven door is removable to make cleaning the oven easier.

To remove the door, open it a few inches to the special stop position that will hold firmly on each side and lift the door straight up and off the hinges. (Due to the large amount of insulation and the construction of the door, it is heavy.)

Note:

Be careful not to place hands between the spring hinge and the oven door frame. The hinge could snap back and pinch fingers.

Wash with hot, soapy water. For stubborn spots, use a solution of ammonia and water. Do not immerse the door in water.

To replace the door,

in bottom of door over the hinges that are in the “out” position. 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.

Model RGJ616GEH also has a removable broiler compartment door which may be removed for cleaning.

~he

door dp;n. Grasp

position slots

Removable Oven Bottom

The raised section of the oven bottom is removable for cleaning. Take it out of the oven and you can apply effective cleaners to clean up excessive spillovers or remove baked-on soil—cleaners that should never be used near the special porous ceramic oven interior.

To remove the oven bottom:

Remove the oven shelves.

Lift upward on shelf supports. Swing bottom of supports toward center of oven and remove.

Remove the two knurled down screws at each front corner. If screws are too tight to remove by hand, use a screwdriver.

hold-

Pull the bottom forward and out of the oven, keeping the rear of the oven bottom gliding on the bottom of the lowest shelf glide. This keeps it from catching on the burner igniter shield. To replace the bottom, just reverse this procedure, making sure

the two tabs on the rear of the oven bottom go into the slots at the rear.

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers. This is

particularly important when baking a fruit pie or other foods with high

acid content. Hot fruit fillings or

foods that are acid in content such

as milk, tomato or sauerkraut, and sauces with vinegar or lemon

juice, may cause pitting and damage

to the porcelain enamel surface. To protect the oven bottom surface,

place a piece of aluminum foil slightly larger than the baking dish or

small

cookie sheet on a lower rack or under the baking dish to catch any completely cover the rack 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 oven to cool 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.

When applying oven cleaner, be careful not to get it on the countertop, floor, cleaning oven parts or any other surface.

Note: Porcelain oven door liner and oven bottom may be cleaned with a commercial oven cleaner. They must be removed and cleaned away from the oven to prevent damage to the continuous-cleaning oven liner.

boilovers.

It should not

continuous-

4. Place your fingers in the slots in the bottom and lift up the front edge of the oven bottom until it is clear of the oven front frame.

—.

———

Page 13

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 Pan & Rack

After broiling, remove the broiler

rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler 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.

Oven Light Bulb Replacement

Before replacing any light bulb, disconnect electric range at the main breaker panel.

completely before removing it. Do not touch a hot bulb with a damp cloth—the bulb will break.

The light bulb in your oven is

located in the upper right corner.

Reach in and unscrew it after taking precautions mentioned above. Replace it with a high-temperature appliance bulb of the same wattage.

Dower

to the

f~se

or circuit

Let the bulb cool

Adjusting the 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 notches on the inner edge next to the knob shaft. One of these notches is positioned over a pointer on the side of the knob shaft.

Note position of pointer to notches before adjustment

‘sE-m ,$+

%*’

@ +% L &

‘ER W

‘

Loosen only the locking screws

Note which notch the pointer is

located in. 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 in one hand and with the other hand carefully tilt the skirt until the notch

in the disc clears the pointer on the

knob shaft.

To raise the oven temperature, turn the

dial

in the direction of the arrow for temperature, turn the

“Raise~’

To lower the

dial

in the direction of arrow for “Lower?’ Each notch will change the oven temperature approximately 25°F.

We suggest that you make the adjustment one notch from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, make sure the pointer on the knob shaft is aligned with the notch in the disc. 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.

(continuecf

next page)

Page 14

Cleaning Guide

Note: Let range parts cool before cleaning.

PART Broiler Pan

and

Control Knobs

Outiide Glass Finisb

Metal, including Side Trims and Trim Strips

Porcelain Enamel Finisb

Painted Surfaces

Inside Oven Door*

Continuous-Cleaning

Dven lnterior*—

rep, Sides and Back [Model

RGJ616GEH)

CAUTION: When in

Jse,

light bulbs

xcomc

warm enougb to weak if touched with moist clnth or towel. When cleaning, avoid

ouching

warm lamps

,vith

cleaning cloths. )

Oven

Liner*

Model

RGJ515GEH)

,CAUTION: Jse, >ecome >rcak

When in

light bulbs can

warm enough [n

if”

tnuched noist cloth or towel. tvhen

cleaning,

nuching

warm

with

cleaning cloths if

amp cover is

lemovable

Iarnps

remnved.

Oven

Bottom

$helves

heing taken

ti’ nmrinadcs. t’ruit

not tu touch any hot

*Spillage

Rack

can

with

avoid

MATERIALS

●

Soap and Water

● Snap-Filled Scouring

● Commercial Oven Cleaner

‘IO

USE

Pad

Drain fat, cool pan and rack slightly. compartment to cool. ) Sprinkle on detergent. Fill the pan with warm water cloth or paper towel over the if necessary, Rinse and dry. OfT]ON: The broiler pan

GENERAL DIRECTIONS

(Do

not let soiled pan and

rack.

Let pan and rack stand for a few minutes.

rack

and rack

may alsn be cleaned in

stand in broiler

dishwasher.

soak,

Dry

and

●

Mild Soap and Water

● Snap

and

Water

Pull off knobs. Wash gently but do not

to match flat area

Clean

outside of cooled black glass door with a glass cleaner that dries not

the knnb and shaft.

ammonia. Wash nther glass with cloth dampened in

cloth, If

knnbs

dry

are iemnved, do not allow water to run dnwn inside the surface of

return controls to range making sure

snapy

water. Rinse and polish with a

while cleaning.

Soap and Water

Wash, rinse and then polish with a dry clnth. DO NOT USE steel

wnol, abrasives,

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

Avoid

●

Paper

Towel

● Dry Clnth

●

Soap and Water

●

Soap and Water Use a mild solution of soap and water. Dn nnt use any harsh abrasives or cleaning powders

● Soap and

● Soap-Filled Scouring

● Commercial Oven Cleaner

● Stiff Bristle Nylon Brush

●

Snap and Water

●

Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Water

Pad

cleaning powders or harsh abrasives which may scratch the enamel. If acids should

spill on the range while it is hnt, use a dry paper towel nr clnth tn wipe up

When the surface has cooled, wash and rinse. For nther spills, such

conled

wash witb soap and water when

mar

which may scratch To

clean

oven door, remove by ripening a few inches and grasping door at sides. Lift

surliice,

and then rinse.

Pulish

fat smatterings, etc..

with dry clnth.

up and away from hinges. Clean with any and all mentioned materials. Replace by grasping dour at sides and lining up donr with hinges. Push donr firmly into

Cuol before

If heavy soiling has occurred on

using a small amnunt of water and a stiff bristle change it frequently, keeping it as

tuwels,

they will leave unsightly lint

it dries, apply water again and and working

For

Conl

cleaning.

theporou.$ ,w@v,

clean

cloths or sponges.

tnward

the center.

EM nor rub

as possible, and be sure tn

.scrufr

with paper towels, cloths or sponges.

the oven finish. If water leaves a white ring nn the finish as

hlo(

it with a clean sponge, starting at the edge of the ring

special cleaning instructions, see page H.

before cleaning.

remove as much of the soil as possible

nylnn

brush. Use

water

sparingly and

blnt

it up with paper

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking

meat) will on liner causes additional stains

FOR HEAVY SOIL: thin layer

prnlnng the time between majnr cleaning. Rinse thoroughly. NOTE: Soap

tsfcleaner. Use n!

Cboose a nonabrasive cleaner and

when oven

rubber

is reheated.

glnves

is recommended. Wipe or

follnw label

instructions,

ruh

stubborn spots. Rinse well. Wipe off any oven cleaner that gets nn thermostat bulb. rinsing oven after cleaning alsn wipe thermostat bulb.

)

●

Soap and Water

● Soap-Filled

Scnuring Pod

The oven directions

bottom panel can bc

fbr

cleaning m

rcmovcd

for easy cleaning (see

expl:iincd ab(wc Ii)r Pnrcckiin

page

12).

Enamel Finish.

USC the

(Non-metallic)

●

Swip and Water

●

Snap-Filled Scouring Pad oven top, sides and

● Commercial Oven Cleaner

juices.

and

basting materials containing

porti(m t)f

the

(wen.

When the surface is

Rcmovc

shelves and clean them outside 01’

back

nn Rinse thoroughly

clcimers

cause darkening and

small part {f

to rcmovc

shelf and check li)r

model RGJ616GEH.

all materials after cleaning. NtXE:

discolt)ratinrr. When using ti~r

discoloration

the nvcn to

avoid damaging the

Use any and all

beti)re c{)mplctely

acids n]ay cause cfisc{~k)ra[ion. Spilkwers shtmlct he hlotted

cnol, clean and rinse.

mcntiorwd Sonw commeru lal cwen

first time,

tmt cleaner (m

cleaning.

in)nvxiiately’,

and

spread

Wash;

scour

cnntain

rigbt

away.

place.

using

lightly on

When

same

specially c(xitwl

materials.

with care

glass

doclr

since

Ictt

Page 15

QUeStiOIIS?

Use This Problem Solver

---

PROBLEM

OVEN WILL

OVEN LIGHT DOES

WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES OR BAKE PROPERLY

NOT

WORK

ROAST

POSSIBLE CAUSE AND REMEDY

. Plug on range is not completely inserted into the outlet receptacle.

●

Circuit breaker in house has been tripped, or fuse has been blown.

●

Oven controls are not properly set.

●

Light bulb is loose.

●

Bulb is defective. Replace.

●

Switch which operates oven light is broken. Call for service.

●

OVEN TEMP knob not set at BROIL. Broiler will not operate if OVEN

TEMP knob is turned past BROIL.

●

Food is being cooked on hot pan.

●

Utensils are not suited for broiling.

●

OVEN SET knob not set on

Timer.

● OVEN TEMP knob not set correctly.

●

Shelf position is incorrect. Check Roasting and Baking pages.

●

Oven shelf is not level.

●

Wrong cookware is being used. When roasting, pan is too small.

●

Foil tent not used when needed to slow down browning during roasting.

AU’N3

OVEN when using Automatic Oven

●

MOISTURE INSIDE AND OUTSIDE OVEN

sure oven vent duct is not blocked or covered.

If you need more help.. call, toll free: GE Answer Center”

800.626.2000 consumer information service

If You Need Service

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

Page 16

YOUR HOTPOINT RANGE

RGJ515GEI RGJ616GEI

WARRANTY

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

WHAT IS COVERED

WHAT IS

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

because of a manufacturing defect.

Servicetripstoyour

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 Center”

800.626.2000 consumer information service

. Improper installation.

that fails

hometo

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 ship the product 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 servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for HOTPOINT FACTORY SERVICE, GENERAL 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

FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

you

must

pay

to~he

service

ELECTRIC-HOTPOINT

NOT

RESPONSIBLE

shop

Care”

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

3-s9

ttmPoINr