GE RGJ616GEL, RGJ515GEL Use and Care Manual

JIIIA%!YOW

t

Built-In Oven

Contents

Aluminum Foil
Appliance Registration

Baking, Baking Guide
Broiling, Broiling Guide

Care and Cleaning
Clock

Continuous Cleaning Care

Door Removal

Electronic Controls
Energy-Saving Tips

Features
Light; Bulb Replacement

Minor Adjustments You Can Make 16
Model and Serial Numbers

Preheating
Problem Solver

Repair Service
Roasting, Roasting Guide

Safety Instructions
Shelves

9
2

9, 10

12, 13

14-17

7

14
15

7,8

4
5

6, 15

2

10
18

19

11

2-4

6, 15

Use and Care of

models

RGJ515GEL

RGJ616GEL

Thermostat Adjustment

Warranty

GE Answer

800.626.2000

Center@

16

Back Cover

HmPoINT

Help us help you...

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.

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

front

frame behind the broiler door.

See page 5.

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

Numbel

Serial

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 18. It lists causes of minor
operating problems that you can
correct yourself.

label

on the

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2.

Don’t touch

electrical switchesf

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

inthe

vicinity
of this or any other
appliance.

IMPOKI’ANT

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

off valve and how to shut it off 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

the oven gas cut-

in accordance

2

●

Plug your oven into a

120-volt grounded 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

ob] igation

outlet replaced with a

to have an ungrounded

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

hot or in

be seriously burned.

c

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

could

operation.

They could

damage the oven.

is

●

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.

●

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 on grease

Never pick up a flaming

fires.

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.

●

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

●

Do not use oven for a storage
area.

●

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
present in the meat, it will be
killed and meat will be safe to eat.

●

Stand away from oven when

opening oven door. The hot air

or steam which escapes can
burn hands, face and/or eyes.

c

Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.

●

Keep oven vent ducts

unobstructed.

●

Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

If shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.

●

Pulling out shelf to shelf stop
is a convenience in lifting heavy
foods. It is also a precaution
against burns from touching
hot surfaces of door or oven
walls.

c

When using cooking or

roasting bags in oven,

follow the

manufacturer’s directions.

●

Do not use your oven to dry
newspapers.

If overheated, they

can catch fire.

3

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Energy-SavingTips

●

Don’t use aluminum foil
anywhere in the oven except
described in this book.

as

Misuse
could result in a fire hazard or
damage to the oven.

.

Use only

recommended

glass cookware that

is

for use in gas

ovens.

●

Always remove broiler pan
from the 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

place correctly

broiler pan is in

to reduce the

possibility of grease fires.

●

If you should have a grease

fire in the broiler pan,

turn off
oven, and keep broiler door closed
to contain fire until it burns out.

If You Need Service

●

Read

~~’1’he

~oblem

on page 18

●

Don’t attempt to repair

of this book.

fjolver~~

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

All
other servicing should be referred
to a qualified technician.

SAW

THESE

INSTRUCTIONS

. Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep and put food in
the oven promptly after the oven is
preheated.

●

Always turn oven OFF

removing food.

c

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

opened.
. Cook complete oven meals

instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.

Q

Use residual heat in oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

before

Clean only parts listed in this
Use and Care Book.

4

Features of

Your

Oven

b.-

EI

- ,-

-==”G3

.--——.

. . . . . . . . .

~

‘

‘“

~; =

.—.

.:’ -.

k:-----=

-.—

~

-

—-——. —.—

.—=.——.—...

-...—

—— -.-.——-

——-.

.———

/—

-..

.——<. .-

—

..–

.—-—-

RGJ515GEL with standard oven

RGJ616GEL with continuous cleaning oven

Explained

Feature Index

1 Model and Serial Numbers
2 Oven Light Switch (lets you turn

interior oven light on and off)

3 Electronic Controls

Automatic Oven Timer
(turns your oven on and off for
you automatically)

Clock
Minute/Second Timer

(lets you time any kitchen
function, even when the oven
is in use)

4 CLEAR/OFF pad

(push it to cancel any oven

operation)

on page

2

6

7, 8

8

7
7

8

Feature Index

5 Electronic Display Panel

6 Oven “On” Indicator
7 SET Knob

8 Oven Vent

9 Oven Interior Light

10 Oven Shelves (easily removed

or repositioned on shelf supports)
11 Oven Shelf Supports
12 Removable Oven & Broiler Doors

(easily removed for oven cleaning)

13 Broiler Pan and Rack
14 Removable Oven Bottom

Explained

on page

7
7

7, 8

1-

I

6,15

6, 15, 17

I

]

6,15

15

12, 13, 15, 17

15, 17

5

Using Your Oven

Automatic Ignition

The oven burner and broil burner
are lighted by electric ignition.

To light either burner,

pad for the desired function
turn the SET knob until the desired
temperature is displayed. The

burner
seconds.

should

ignite within 60

Power outage?

The oven and broiler burners will
not light in the event of
power outage.

Do not attempt

light them manually with a match.

push the

and

an

electrical

to

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 Shelves

To remove a shelf

pull it toward you, tilt front end
upward, raising rack stop to
shelf support and pull it out.

To replace,

support with raised extension
shelf facing up and toward rear
oven getting shelf hook started

under selected shelf support. Keep

front of shelf tilted
toward back of oven
can engage inside shelf support.

Then lower front of shelf and push

it all the way back.

from

the oven,

clear

place shelf on shelf

utI

and

Push

~ntil

shelf stop

of

of

Hook

The shelves are designed with stops
and hooks so when placed correctly
on the shelf supports, they
before coming completely out of

the oven and will not tilt when you
are removing food from them or
placing food on them.

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.

stop

will

stop

Oven Light

Use the switch on the control

m turn the

Oven

When the oven is on, heated air
moves through a vent below the
control panel.

The vent area could get hot during
oven use.

The vent is needed for proper air
flow in the oven and good baking
results. Do not block this vent.
Doing so may cause failure, fire
or damage to the oven.

light

Vent

on and off.

panel

6

To Bake

1.

Push BAKE pad.

Oven “On” Indicator

The word “ON” is displayed when
the BAKE or BROIL pad is pushed,
and goes out when the CLEAR/OFF
pad is pushed or when the oven
burner shuts off automatically.

The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls.

To Set the Clock

1.

Push CLOCK pad.

2. Turn SET knob to correct time
of day. Clock is now set. The clock
must be set to the correct time of
day for accurate automatic oven
timing operations.

To Set the
Minute/Second Timer

1. Push TIMER pad.

2. Turn SET knob to desired
amount of time (up to 9 hours and
59 minutes). The Minute/Second
Timer will begin to count down
within a few seconds.

3. When time is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again show the time
of day.

Note:

The Minute/Second Timer is
a reminder only and will not operate
the oven.

You can use the Minute/Second
Timer whether or not the oven is
being used. The Minute/Second
Timer does not interfere with oven
operations.

2. Turn SET knob
temperature is displayed.

A one-second beep will sound
when the oven has preheated to and
stabilized at selected temperature.

3. When finished baking, push
CLEAR/OFF pad.

Note:

To recall what temperature
you have selected while the rising
temperature is being shown, push
and hold the BAKE pad. The
selected temperature will be shown
while you hold the BAKE pad. The
actual oven temperature will be
shown after a few seconds.

You can push the CLOCK pad
to display time of day without
canceling the oven operation.

You can change the selected
temperature at any time by
pushing the BAKE pad and
turning the SET knob.

until

desired

To Broil

To Cancel the Timer

Push and hold TIMER pad for
three seconds. This will clear the

Minute/Second Timer function.

1.

Push BROIL pad.

2. Turn SET knob until your
choice of HI BROIL or LO BROIL
is visible in the display.

When finished broiling, push the
CLEAR/OFF pad.

7

Electronic

controls

(continued)

Automatic Oven Timer

The oven timer will automatically
start and stop your oven cooking or
self-cleaning operation for you.

For automatic oven cooking:

1.

Push BAKE TIME pad.

2.

Turn SET knob to set length

baking time.

3.

Push BAKE pad. current time of day.

4.

Turn SET knob to set desired

temperature.
When cook time is reached, the

End-of-Cycle Tone will sound and
the oven will turn off.

During automatic cooking:

. .

●

You can push the STOP TIME
pad to find out when the End-of­Cycle Tone will sound and the oven
will turn off.

●

You can push the CLOCK pad to

display time of day without

canceling the oven operation.

of

—

To Delay Starting an
Automatic Oven-Operation

If a delayed cooking operation

is

desired:

1.

Push STOP TIME pad.

2. Turn SET knob to time of
when baking should be
Stop time must be equal to or

greater than the cook time plus the

3. Push BAKE TIME pad.

4. Set length of baking time with

SET knob.

5. Push BAKE pad.

6.

Turn SET knob to desired

temperature.
When stop time is reached, the

End-of-Cycle Tone will sound and

the oven will turn off.

Caution: Never let food sit in the

oven for more than 4 hours before
cooking starts.

is ideal for the
bacteria. Be
because heat from the bulb will
speed bacteria growth.

Note:

TIME pad to find out when the
oven will turn off. Push and hold
the BAKE TIME pad to find out

when the oven will turn on.

su~e

You can push the STOP

How to Change

a Program

When a function has been
entered, you can recall what has
been programmed by pushing the

corresponding function pad.

The messages in the display show
you which function is currently

being displayed. While the

function is displayed, you can

change it with the SET knob.

You can change any programmed

function at any time.

day

comple~ed.

Room temperature

~rowth

of harmful

oven light is off

Tones

End-of-Cycle Tone (3

one second on, one second off):
shows that a timed oven operation
has reached STOP TIME or that
the Minute/Second Timer has

counted down.

Attention Tone

beeps, 114-second on, 114-second
off, until proper response is given):
will sound if oven has only been
partially programmed. For example,
if you have selected a cook time but
no temperature, you will hear the
Attention Tone until you select a
temperature or push the
CLEAR/OFF pad.

Notification Tone

second beep): indicates oven has
stabilized at selected temperature.

Key Tone

beep): sounds when any pad is
pushed.

(single, l/10-second

Function Error Tone

very rapid beeps, l/8-second on,

1/4-second
failure code. Cancel Function Error
Tone by pushing the CLEAR/OFF
pad. If the Function Error Tone
starts again (after about 15
seconds), call for service.
Disconnect the oven electrical
supply to stop the tone.

If the function error occurred
while you were programming the
Electronic Control, push the
CLEAR/OFF pad and try again.

off):

display will show a

To Cancel the Tone . . .

want an audible tone when you push
a pad, you can eliminate the Key
Tone by pushing and holding the
CLEAR/OFF pad until you hear
short beep (in approximately two
seconds).
push and hold the CLEAR/OFF pad
once more until you hear a short
beep. Canceling or activating
tone should only be done when there

is no oven operation programmed.

Pushing the CLEAR/OFF pad will
clear all functions except the Clock
and Minute/Second Timer.

Tb

activate the tone again,

long

beeps–

(series of short

(single,

one-

(series of

If you don’t

a

the

8

Baking

How to Set Your Oven
for Baking

1.

Position

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

2. Close oven door.

3. Push the BAKE pad and turn the
SET knob until desired temperature
is displayed. If preheating is desired,
do not put food in the oven until a
one-second beep sounds to tell you
the oven has stabilized at the
selected baking temperature.

4. Open door and place food in
oven on center of shelf. Allow at

least 2 inches between edge of
bakeware and oven wall or adjacent
cookware.

5. Close oven door.

6

Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push
CLEAR/OFF pad and remove
food.

the shelf or shelves in

Baking Tips

●

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

●

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 bottom.

Common Baking

Problems

and Possible Solutions

PIES

Burning around edges

●

Oven too full; avoid overcrowding.

●

Edges of crust too thin.

●

Incorrect baking temperature.

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.

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.

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.

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 shell
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.

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.

c

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.

9

—

—

..——

Baking Guide

1. Preheating is very important
when using temperatures below

22YE

and when baking foods such as
biscuits, cookies, cakes and other
pastries.

pad and turning the SET knob to the
desired temperature, be sure to wait
for the one-second beep before
putting food into the oven.

Food
Bread

Biscuits

Coffee cake

Corn bread or muffins Cast Iron or Glass Pan
Gingerbread Shiny Metal Pan with

Muffins Shiny Metal Muffin Pans
Popovers

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

Plain rolls Shiny Oblong or Muffin Pans
Sweet rolls Shiny Oblong or Muffin Pans

Cakes

(without shortening)
Angel food Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Sponge

Cakes

Bundt

Cupcakes
Fruitcakes

Layer

Layer, chocolate

Loaf

Cookies

Brownies Metal or Glass Pans
Drop

Refrigerator Cookie Sheet
Rolled or sliced

Fruits,
Other Desserts

Baked apples Glass or Metal Pans
Custard Glass Custard Cups or

Puddings, rice

and

Pies
Frozen
Meringue

One
rwO

Pastry shell

Miscellaneous

Baked potatoes

$calloped

Souffles

After pushing the BAKE

Cookware

(k-in,

thick)

cakes Metal or Ceramic Pan

custard Casserole

crust
crest

dishes Glass or Metal Pan

Shiny Cookie Sheet

Shiny Metal Pan with
satin-finish bottom

satin-finish bottom

Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Metal or Ceramic Pan

Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tobe Pan individual cakes.

Sbiny

Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans

Cookie Sheet

Cookie Sheet

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

Foil Pan on Cookie Sheet
Spread to crust edges

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

Set on Oven Shelf
Glass Pan

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

2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. We recommend dull
bottom surfaces for cake pans and
pie plates.

Shelf

Positions

B, C 400°-4750

B, A

B
B

A, B 400°-4250

B

B

A, B

A, B

B, A 350°-3750

A
B
A

A, B

B

A, B

B

B

B

B, C
B, C

B, C
B, C

A. B, C

B

B

A

B, C

A, B 400°-4250

B
B

A, B, C
A, B, C

B

Oven

Temperatures Minutes Comments

350”-400° 20-30

400°-4500 20-40 Preheat cast iron pan for crisp crust,

350°

375°

350°-3750
375°-4250

375°-425”

325”-375° 30-55
375°-400”

325°-350”

325°-3500
350°-375”
275°-3000

350°-3750

350°-3750

350°

325°-3500
350°-4000

400”-425°

375”-400°

350°-4000
300°-3500

325°

400°-425”

325’’-350°

400°-4250 40-60 longer time.

450”

325°-4000
325°-3750

300°-350”

Time,

15-20

45-55

20-30 Decrease about 5 minutes for muffin mix.
45-60

45-60
45-60 browning.

10-25

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

10-15

45-60

45-65
20-25

2-4

20-35 If baking four layers use

25-30

40-60

25-35

10-20

6-12

7-12

30-60
30-60 Reduce temperature to

50-90

45-m

15-25

45-60 Custard fillings require lower temperature,

12-16

6(-90
30-60

30-75

3. Dark or non-shiny finishes, also
glass and

Pyroceram”

cookware,
generally absorb heat which may
result in dry, crisp crusts. Reduce
oven heat

25”F.

if lighter crusts are
desired. Rapid browning of some
foods can be achieved by preheating
cast iron cookware.

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

Or bake at

350”F.

Dark metal or glass gives deepest

For thin rolls, Shelf B maybe used.

Two piece pan is convenient.
Line pan with waxed paper.

hper liners

hrs.

Use

sbelves

Bar cookies from mix use same time.
Use Shelf C and increase temperature

25 to

custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes,

Large pies use
To quickly brown meringue use
9 to 11 minutes.

Increase time for large amount or size.

450°F.

for 10 to 15 minutes.

300°F.

B and D.

50”F.

for 25 minutes, then at

prOduCe more moist

and Shelf B for small or

for more browning,

400”F.

and increase time.

300”F.

for large

400”F.

crusLs.

for

10

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

lbs.)

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.)

Step3:

Push BAKE pad and turn SET
knob until desired temperature
is displayed. Check the Roasting

Guide 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 standing is planned, cook
meat to suggested temperature.

Frozen Roasts

Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
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

Oven Approximate Roasting Time

NW

Meat

Tender cuts; rib, high quality
sirloin tip, rump or top round* Medium:

Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23

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

Ham, raw 325°

*For boneless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.

Poultry 3 to 5-lbs. Over 5 Ibs.

Chicken or Duck
Chicken pieces

Turkey

Temperature

325°

325”
325”
325° To Warm:

325°

375°

325°

Doneness

Rare:

Well Done:

Medium: 25-30 24-28
Well Done:

Well Done:
Well Done:

Well

Done: 27-35 24-27

Well Done:
Well Done:

Well Done:

in Minutes per

5-Ibs.

3 to

24-33
35-39
40-45

30-35 28-33
35-45
35-45

17-20 minutes per

Under 10 Ibs.

3540
30-35

10 to 154bs. Over 15 Ibs.

18-25

Rxsnd Temperature “F

6 to 8-lbs.

18-22 130°-1400
22-29
30-35

30-40

30-40

lb.

(any weight)

10 to 154bs.

30-35 185°-1900

15-20 185°-1900

Internal

150°-1600
170°-185”

130”-140°
150°-1600
170°-185”

170°-1800

170°-1800

115°-1250

170°

185°-1900

In

tbigb:

11

Broiling

Broiling is cooking food by direct

heat from above the food. Your
oven has a convenient compartment
below the oven for broiling. A

specially designed broiler pan and

rack allows 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

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

compartment–

How to Broil

1.

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

juices igniting.

3. Close the broiler door.

4. Press the BROIL pad and turn
the SET knob until your choice
of HI BROIL or LO BROIL is
displayed. Note: Chicken and ham
are broiled at LO BROIL in order
to cook food through without
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. Push CLEAR/OFF pad. Remove
broiler pan from broiler compartment
and serve food immediately. Leave
pan outside the compartment to cool.

Questions &Answers

Q. When broiling, is it necessary
to always use a rack in the pan?

A. Yes.

the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.

Q. Should I salt the meat before

broiling?

A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to

escape. When broiling poultry

or fish, brush each side often
with butter.

Q. Why are my meats not turning

out as brown as they should?

A. Check to see if you are using the

recommended shelf position. Broil

for longest period of time indicated

in the Broiling

only once during broiling.

Q. Do I need to grease my broiler
rack to prevent

A. No.

to reflect broiler heat, thus keeping
the surface cool enough to prevent

meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before

cooking will make cleanup easier.

Using the rack suspends

Guide. Turn food

meat from sticking?

The broiler rack is designed

12

Broiling Guide

Broiling Tips

. Broiling is always done with oven
and broiler doors closed.

●

Use tongs to turn meat

pierced meat loses juices.

●

Steaks and chops should be at

least 1 inch thick for best broiling

results. Pan broil thinner ones.

●

Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.

Food
Bacon

Ground Beef

Well Done

Beef Steaks

Rare
Medium
Well Done

Rare
Medium
Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or
Toaster Pastries

English Muffins

Lobster

‘lhils

(6

to 8-02. each)

Fisb

Ham Slices (450°)

Precooked

Fkmk

Chops

Well Done

lamb

Chops

Medium
Well Done

Medium

Well Done

Wieners,

similar precooked
sausages, bratwurst

Quantity and/or

M-1b.

thin slices)

l-lb. (4 patties)

‘/2

l-in. thick

(1 to

I%-in.

(2 to

1 whole
(2 to
split lengthwise

2-4 slices

1 pkg. (2)

2-split
2-4

l-lb. fillets

‘A

to Y-in. thick

l-in, thick Increase times 5-10 minutes per side

2

(Y2

2 (l-in. thick),
about 1 lb.

2(1 in.)
about 10 to

2

(1’YI

about 1 lb.

l-lb.

Thickness

(about 8

to

%-in.

1%-lbs.)

thick

2’/z-lbs.)

2%-lbs.),

in. )

in.),

pkg. (10)

over—

H1or

thick

12-oz.

●

After placing food on the
broiler pan, put the pan in the
broiler compartment in the proper
position. The recommended shelf
position and cooking time can be
found in the guide below.

The closer the food is to the broil
element the faster the meat browns
on the outside, yet stays red to pink
in the center. Moving the meat
farther away from the flame lets the
meat cook to the center while

browning outside.

● If desired, marinate meats or

chicken before
with barbecue sauce

broilinz.

l~st

minutes only.

Broil

HI

HI

HI

LO

Hl

HI

HI

LO

HI

HI

HI

LO

I

Shelf I First Side

Position

c

c

I

A
A
A

A
A
A

A

c

c

B

c

B 8 8

A
A

B 8
B

B
B 17

c

Time, Minutes Time, Minutes

3% 3%

9-1o

I I

9 7
12
13

10
15

25

30-35

2-3

3-4

13-16

5

10
13

10 10
10

6

Or brush
5 to 10

I

Second Side

. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil broiler

compartment with fat dripping.

●

preheated. However, for very thin
foods, or to increase browning,
preheat if desired.

●

conventionally broiled by positioning
the broiler pan and rack at next

lowest position and increasing
cooking time given in this guide

1%

7-8

5-6
8-9

6-7
12-14
16-18

25-30

1/2-

1

Do not turn over.

5

4-5

10-12

4-7

4-6

12-14

1-2

Broiler does not need to be

Frozen Steaks can be

times per side.

Comments

Arrange

in single layer.

Space evenly. Up to 8 patties take
about same time.

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

Slash 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 broil
with door 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 half time.

Handle and turn very carefully. Brush

with lemon butter before and during
cooking if desired. Preheat broiler to
increase browning.

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

Slash fat

If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces

frying is

13

Care and Cleaning

Special Care of
Continuous-Cleaning
Oven Interior

Model RGJ616GEL
The Continuous-Cleaning oven

cleans itself while cooking. The

inside of the oven—top, sides and

back—is finished with a

coating

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

which cannot be cleaned

The special coating is a porous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface

“tunnels:’

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

The special coating is

on oven shelves.

cleaned
damage to the special coating
inside the oven.

outside the oven

Shelves should be

special

This rough

not used

to avoid

To Clean the Continuous­Cleaning Oven:

1.

Let oven parts cool before

handling. We recommend rubber

gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by
operating the oven at 400”F. Close

the door and push the BAKE pad.
Then turn the SET knob until 400”F.

is displayed. 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
SURFACES WILL GET HOT ENOUGH

‘IO

CAUSE BURNS. DO N~ TOUCH.
LET THE OVEN COOL BEFORE
REPLACING OVEN SHELVES.

4. If a spillover or heavy soiling
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.
with paper towels, 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

blot

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
they

Do

not

it with a clean sponge,

could permanently darnage it.

~HER OVEN

rub or scrub

spatula—

Porcelain Oven Interior

Model

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 oven cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the oven.

Soap and water will normally
do the job. Heavy spattering or

spillovers

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
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
the burned-on grease and food.

If necessary, you may use a caustic
cleaner. Follow package directions.

RGJ515GEL

may require cleaning

afier cleaning.

times

will help loosen

new-

14

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 clean
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.

Oven Shelf Supports

To remove

front of the support to unhook it

from the oven wall. Then pull the
support pegs out of the holes in

the back wall of the oven.

/

Holes ,

q:,

~

To replace

the pegs on the end of the shelf

support into the holes in the oven
back. Then lock the front hook in
the slot in the oven side.

Oven shelf supports can be cleaned
the same way oven shelves are
cleaned.

Removable Oven Bottom

The oven bottom can be removed

for easier cleaning.

To remove,

shelves and shelf supports (see
above). Lift the front of the oven

bottom enough to clear the front

frame, then pull out.

shelf supports, lift the

Slot for
Front Hook

\

shelf supports, insert

take out the oven

~

Front

;rame

To replace,

so that the back edge of the oven
bottom rests on the ridge in the
back oven wall. Then lower the

front of the oven bottom into place
behind the oven front frame.

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 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 broiler

compartment or in the oven.

Oven Light Bulb

Replacement

Before replacing any light bulb,

disconnect electric power to the

range at the main fuse or circuit

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

temperature appliance bulb of
the same wattage.

slide the oven bottom

Let the bulb cool

high-

Removable Oven and
Broiler Doors

The oven and broiler doors are
removable to make oven and broiler
compartment more accessible.

To open

fully and raise the release tab on
each door hinge.

either door, open door

Closed

F)

\&”

Open

,

./

&

Rotate the release tabs toward the
oven as far as they will go, then
close the door until you reach the

special stop position which holds
the door open a few inches.

Grasp the door firmly at the sides

and rotate the lower edge of the
door away from the oven and lift it
off the hinge arms.

To replace,

the upper end of the slots in the door.

Lower the door to the fully open
position and rotate the release tabs
to the original position.

‘

4

Release Tab

4

slip the hinge arms into

:

15

Minor Adjustments You Can Make

Oven Thermostat
Adjustment

The temperature in your new oven
has been set correctly at the factory,
so be sure to follow the recipe
temperatures and times the first few
times you bake in your new oven.

If you think the oven should be
hotter or cooler, you can adjust it
yourself. To decide how much to
change the temperature, set the oven
temperature 25”F. higher or lower
than the temperature in your recipe,
then bake. The results of this test
should give you an idea of how
much the temperature should be
changed.

To adjust temperature:

1.

Push the BAKE pad.

2. Select a temperature between

500”F.

and

550°F.

with the SET

knob.

Broil and Oven Burner
Air Adjustment Shutters

Air adjustment shutters for the
broil and oven burners regulate the
flow of air to the flame.

To adjust

the oven bottom (see page 15). Turn

burner full on and check the flames.
Burner flames should not flutter or
blow away from the burner. They
should be blue in color with no

trace of yellow. Foreign particles in

the gas line may cause an orange
flame at first, but this will soon
disappear. If the flames are yellow
or flutter, open the air shutter
more. If they blow away from the
burner, close the air shutter more.

If necessary, use a screwdriver to
loosen the air shutter screw. Then
adjust the air shutter and, when the
flames are right, retighten the air
shutter screw.

the air shutters, remove

To adjust

the inner cone of the flame.

WMING:

measure the inner cone of the
flame, please use caution. Burns
could result.

I

The inner cone of the flame should
be about 1/2” long. If the flame is

not right, use a 1/2” open end
wrench or adjustable joint pliers to
adjust the orifice hood.

the orifice hoods, check

If you attempt to

Inner Cone of Flame

3. Quickly (within two seconds,
before the BAKE function energizes)
push and hold the BAKE pad for

about 5 seconds.

The display will show number
of degrees difference between the
original factory temperature setting

and the current temperature setting.

If the oven temperature has never

been adjusted, the display will

read 00.

4. lYrnthe SETknobtoadjustthe

temperature in 5°F. steps. You can

raise it 25”F. or lower it 25°F. A

minus sign (–) before the number

means that the oven will be cooler

by the displayed amount of degrees.

If the control beeps and flashes, push

the CLEAR/OFF pad and start over.

5. When youhavemadethedesired

adjustment, push the CLOCK pad

to go back to the time of day display

or to use your oven as you would

normally.

Note:

The adjustment described
above will not change the self-clean
temperature.

i

~

Air Shutter Screw

To shorten the cones, tighten the
orifice hood by turning in the LP

direction. To lengthen the cones,

loosen the orifice hood by turning
in the NAT direction.

/.

NAT

16

Cleaning Guide

Note:

Let oven parts cool before cleaning.

PART
Broiler Pan and Rack

MATERIALS TO USE
.

Scrap

and Water

●

Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Drain

fat,

cool

pan and

compartment to cool. ) Sprinkle on detergent. Fill the pan with warm water and spread
cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour
if necessary. Rinse

and

GENERAL DIRECTIONS

rack slightly. (Do not let soiled pan and rack stand in broiler

dry.

OflTON:

dishwasher.

(lmtrol

Panel

●

Mild Soap and Water

Wash control panel with soap and water, using a soft
Rinse and dry with a soft cloth.

outside Glass Finish

●

Soap and Water Clean outside nf cooled black glass

ammonia. Wash

cloth, If’ knobs are removed, do not allow water tu run down inside the surface of glass

dry

uther glass with cloth dampened in soapy water. Rinse and polish with a

while cleaning.

Metal, including
Side Trims and

●

Soap and Water

Wash, rinse, and then polish with a dry cloth. DO
ammonia, acids, or commercial oven cleaners which may damage the finish.

Trim Strips
Porcelain Enamel

Finish

Painted Surfaces

Inside

Oven Door*

oven

Interior*—

Sides and Back

Top,

(Model

RGJ616GEL)

(CAUTION: When in
use, light bulbs can
become warm enough

break

if

tuuched

muist

cloth or

When cleaning,

with

tnwel.

avoid

touching warm lamps
with cleaning

cluths.

)

Oven Liner*
(Model

RGJ515GEL)

(CAUTION: When in

Iigbt

bulbs can

use,
become warm enough to
break if touched witb
moist cloth or towel.
When cleaning, avoid
touching warm lamps

●

Paper

Towel

● Dry

Clnth spill on the oven while it is hot, use a dry paper towel or cloth to wipe up right away. When

●

Soap and Water the surface has cooled, wasb and rinse. For other spills, such as fat smatterings, etc., wash

●

Soap and Water Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders

●

Soap aod Water To clean oven door; remove it following instructions on page 15. Clean with any and all

● Snap-Filled Scouring

● Commercial Oven Cleaner

● Stiff Bristle Nylon Brush

Pad

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

with soap and water when

which may scratch

conled and then rinse, Polish with dry

or mar surface.

mentioned materials.

Cool

before

cleaning.

If heavy

suiling

has occurred un

thepmwu.s .surjtice,

using a small amount of water and a stiff bristle nylon brush. Use water sparingly and
change it frequently, keeping it as clean

tu

towels, cloths, or sponges. Do mx rub or scrub
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

blot

and working toward the center.

For special cleaning instructions, see page 14.

●

Soap and Water Cool before cleaning.

● Soap-Filled Scouring

● Commercial Oven Cleaner

Pad

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cnoking
meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left

on liner causes additional stains when oven is reheated.
FOR HEAVY SOIL: Choose a nonabrasive cleaner and follow label instructions, using

thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on
stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When

rinsing oven after cleaning also wipe thermostat bulb.
with cleaning cloths if
lamp cover is

Removahle

Bottom

remnved.

Oven

●

Soap and Water

● Soap-Filled Scouring

Pad

The oven bottom panel can be removed for easy cleaning (see page 15). Use the same

directions for cleaning as explained above for Porcelain Enamel Finish.

(Non-metallic)

●

Shelves and
Shelf Supports

Soap and Water Remove shelves and shelf supports and clean them outside of the oven to avoid damaging

●

Soap-Filled Scouring Pad

● Commercial Oven Cleaner

the specially coated oven top, sides and back. Use any and all mentioned materials. Rinse

thoroughly to remove all materials after cleaning.

cause darkening and discoloration. When using for first time, test cleaner on small part of

shelf and check for discoloration before completely cleaning.

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration.

Spillovers

being taken nnt tn touch any hot portion of the oven. When the surface is cool, clean and rinse.

The broiler pan and rack may also be cleaned in a

cloth. Do

not use abrasive cleaners.

door

with a glass cleaner that does not contain

N~

USE steel

woul,

abrasives,

cloth

remove as much of the soil as possible

as

possible, and be sure to blot it up with paper

with paper towels, cloths or sponges, since

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

N~E:

Some commercial oven cleaners

should be blotted up Immediately,

with

care

17

-

m

-~

-

Questions?

UseThis Problem Solver

PROBLEM

OVEN
COOK PROPERLY

CLOCK AND
MINUTE/SECOND
TIMER DO NOT WORK

OVEN LIGHT DOES

NOf

OVEN IS BEEPING

STRONG ODOR

DOESN~

COME ON

POSSIBLE CAUSE AND/OR WHAT TO DO

. Make sure thermostat capillary bulbs (located in upper portion of oven) are

held by the mounting clips, are not touching oven sides, and are not coated with anything.

●

Aluminum foil being used improperly in oven.

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

●

Oven bottom not securely seated in position.

●

Electronic Controls set incorrectly. Review pages 7 and 8.

●

Check common baking, roasting and broiling problems on pages 9-13.

. Make sure the electrical plug is plugged into a live, properly grounded power outlet.

G

Check for power outage.

●

Bulb maybe loose or burned out.

●

Electrical plug must be plugged into a live power outlet.

●

Seethe section on tones on page 8.

●

Improper

tir/gas

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

800.6262000
consumer information service

securely

ratio in oven. Adjust oven burner air shutters—see page 16.

18

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

19

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

NUT

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

because of a manufacturing defect.

Service

teach you how to use the product.

Read your Use and

If you then have any questions
about operating the product,
pIease 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.

the

range

triPstoYour hometo

Center@

that fails

Cam

material.

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

FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

NOT

RESPONSIBLE

Some

states do not allow

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.

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

Em!!3

4-89

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

the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

HmPolNT

RGJ515GEL
RGJ616GEL