GE RJ739 Use and Care Manual

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TIomemakjer:

Table of Gontents

USING YOUR OVEN

Baking, Guide . . . . . . . . . . . . . . . . . . . . . . ...7

Broiling, Guide . . . . . . . . . . . . . . . . . . . . . ...8

Minute Timer, Clock, Automatic Oven

Timer, Appliance Outlet . . . . . . . . . . ...4-5

Roasting, Guide . . . . . . . . . . . . . . . . . . . . ...9

Roast-RightMeat Thermometer. . . ...10-11

Rota-Grill Rotisserie, Useof

Aluminum Foil . . . . . . . . . . . . . . . . ...12-13

Rota-Grill Cooking Guide . . . . . . . . . . . ...14

UsingYourOven, Aluminum Foil. . . ...5-6

2

HOW TO CARE

Broiler Pan, Use of Aluminum Foil. . . ...17

Careof Your Range . . . . . . . . . . . . . . ..15-17

Cleaning Chart, Parts, All Finishes. . . . . .Z2

Lamps, How to Replace . . . . . . . . . . . . ...16

Oven Thermostat, Adjusting. . . . . . . . . ...17

Porcelain Enamel . . . . . . . . . . . . . . . . . . ...15

Self-Clean Oven . . . . . . . . . . . . . . . ., ..18-21

GENERAL

Before You Call For Service . . . . . . . . . ...23

Model and Serial Number Imcation . . ...23

Warranty Information . . . . . . . . . . . . . ...24

FOR YOUR RANGE

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Tez@e (jhart

The following chart is designed to serve as a guide to the features found on the ranges
covered in this book. Hotpoint reserves the right to change materials and specifications

. .

without notice.

CONTROL PANEL

Light

Oven Set
Oven Cycle
Clean, Lock

Automatic Time Center

OVEN

Straight Shelves
Offset Shelves

Interior Light
Broiler Pan and Rack

Self-Clean Oven

Full Size Companion Oven
Full Size Companion Oven—

Removable Panels
Rota-Grill Rotisserie
Roast-Right Meat Thermometer

2
x
x
x

1
1

x

x

x

x
x
x

1

1

x
x
x

2
x
x

3

2
1

Upper

2

x

x

3

1

2

1

Upper

x

x

x

x

x

DOOR

Window

Solid
Removable

x

x

2

1

2

1

3

The Minute Timer has been combined with
the range clock. Use it to time all your pre-

cise cooking operations. You’ll recognize the
Minute Timer as the pointer which is differ­ent in color and shape than the clock hands.

turn the center knob, without pushing in.
For precise timing, move pointer past de­sired time, then turn it back to number of

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

buzzer, turn knob without pushing in, until
pointer reaches OFF.

push in the center knob and turn the clock
hands to the correct time. (If the Minute
Timer pointer should move also, let knob

out, turn the Timer pointer to OFF. )

The automatic oven controls are designed

for the homemaker who can’t be tied down

to being in the kitchen or at home at specific

times to turn an oven or appliance on or off.
These controls can be preset to start and
stop your oven. Or, if you prefer to start the
food yourself, the timer will take over the

job of turning the oven off.

To set the automatic oven timer, use the two
dials next to the clock, marked START and
STOP. Each dial is marked off in 15 minute
segments and numbered by the hour. The
pointers on these dials can be moved only
when knob is pushed in. (When the pointers
are turned you can hear a “ratchety” sound. )

If pointer can be turned it means knob has
been pushed in and pointer has been set. To

be certain knob is in out position, turn knob
so pointer is at time showing on the clock.
Knob will pop out and cannot then be
turned. (Note: Before

YOU set these dials) be

sure the hands of the range clock show the
correct time of the day. )

4

A.B.TO SET OVEN TO START AT A

LATER TIME, DO AS FOLLOWS:

Set START time. Push in knob on

1.
START dial and turn pointer to time

.

you want oven to turn on. The illus­tration shows START pointer at 3:30.

2.

Set STOP time. Push in knob on
STOP dial and turn pointer to time
you want oven to turn off. The illus­tration shows the STOP time at 6:00.

C. When food is removed from oven turn

OVEN SET TO OFF.

*OVEN INDICATOR LIGHTS at TIMED
BAKE setting work differently than they
do at BAKE setting. Do not be concerned if
no light appears. Carefully recheck the steps
given above. If all operations are done as ex­plained, oven will operate as it should.

Cooking !F%ds Auto=
matkdly, Using Your
Oven Timer

a.b.Turn OVEN SET* to TIMED

3.
BAKE.

Turn OVEN TEMP* to proper
temperature for food to be cooked.
Place food in oven, close the door
and automatically the oven will be
turned on and OHat the times you
have set.

TO SET THE OVEN TO START IM-

MEDIATELY AND TO TURN OFF
AUTOMATICALLY AT A LATER
TIME, follow only A 2 and A 3 above.

Meats, fruits and vegetables generally take
well to automatic cooking. You can cook one
food, or several foods together as long as
they require the same temperature and time.
However, foods of a highly perishable nature,
such as milk, eggs, fish, stuffings, poultry,
and pork, should not be cooked automati­cally unless standing time in the oven is not
more than 2 hours before and about 2 hours
after cooking of these foods. In all cases, no
matter what the nature of the food, unless
cooking is to start immediately, foods should
be thoroughly chilled in the refrigerator be-

fore placing in the oven.

Your oven is designed to give you top results
in baking, roasting, and broiling when used

as recommended.

1. Look at the controls. Be sure you under-

stand how to set them properly. See direc-

tions for the Automatic Time Center so you
will understand its use with the controls.

2. Check oven interior. Look at the shelves.
Practice removing and replacing them prop­erly, to give sure sturdy support.

3. Read over information and tips that
follow.

4. Keep this book handy so you can refer to
it, especially during the first weeks of getting

acquainted with your oven.

5

[Tking~i5gr Oven]

SHELF POSITIONS

Ovens have 4 shelf supports and shelf posi­tions are suggested on baking and broiling
pages. Number 1 is top position, number 4
is bottom position. - “ -

Oven Controls

The controls for the oven are marked OVEN
SET and OVEN TEMP. OVEN SET has
settings for BAKE, TIMED BAKE, BROIL,

(and on oven of model so equipped, CLEAN,
ROTA-GRILL) and OFF. Setting the knob
to the desired operation automatically acti­vates the proper heating units.

OVEN TEMP maintains the temperature
you set from WARM (150° ) to BROIL

(550° ). A cycling light near this control
glows until oven reaches the selected tem-

perature, then goes on and off with the oven
units (s) during cooking. PREHEATING

the oven, even to high temperature settings
is speedy—rarely more than about 10 min­utes. Set controls and when the light goes off,
oven is at selected temperature. For baking

cakes, pies, breads, etc., preheating usually
is recommended. For cooking meats, casse­roles and vegetables, preheating is usually
not necessary.

Oven Interior

SHELVES

The shelves are designed with stop-locks so

that when placed correctly on the shelf sup-

ports, (a) will stop before coming completely

from the oven, (b) will not tilt when remov­ing food nor when placing food on them.

TO REMOVE shelves from the oven, when
cool, lift up rear of shelf, pull forward with
stop-locks along top of shelf supports. TO
REPLACE shelves in oven, insert shelf with
stop-locks resting on shelf supports. Push
shelf toward rear of oven; it will fall into

place. When shelf is in proper position, stop­Iocks on shelf will run under shelf support
when shelf is pulled forward. Some models
have straight oven shelves; others have a

straight and offset shelf. When offset shelf is

in place, the surface is below shelf support.

This allows flexibility when using the oven

for broiling or for oven meals. For ease in

placing or removing food pull out shelf as far

as it will go. Shelf stops prevent shelf from

tipping. See directions for replacing and re-

moving shelves.

LIGHT “

The light comes on automati-

cally when the door is opened.
Use the switch near the handle,
of models with window door, to

turn the light on and off when

door is closed..

Common Sense

. ALWAYS be certain parts of oven are
cool before touching them with hands unpro­tected by a potholder.

. ALWAYS use dry potholder, not a moist
one, nor a trailing cloth, to prevent burns
from steam.

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

. ALWAYS let rush of heat or steam es­cape from heated oven.

(a) before leaning into oven opening,
(b) before removing or placing food in oven.

. DO NOT use the oven to “take the chill
off” surrounding area. Surfaces nearby might
not withstand the resulting heat.

● DO NOT heat an unopened glass, metal

or other type container of food in the oven.
Build up of pressure may cause container to
burst and cause serious personal harm or
damage the range.

. DO NOT touch heating unit with pot­holders when handling shelves or food in
oven. Coils may be hot even when they do
not glow red. To pull out or push in shelf,
place potholder at CENTER, protecting
fingers on TOP of shelf and enough of pot-

holder UNDER shelf to protect thumb.

. Do not use pieces of aluminum foil on
shelves or other surfaces of the oven to catch
spillovers or to delay cleaning: the auto­matic cleaning feature of your oven makes

this unnecessary. Also see Care Section for
other uses of aluminum foil in oven.

6

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f13aking

1. Use tested recipes from reliable sources.

Measure ingredients accurately and combine

carefully. Use correct size baking utensil.

2. Place shelf at position suggested on

Guide

-1

3. Close oven door. Turn OVEN SETto BAKE

below.

Baking

and OVEN TEMP to temperature on recipe or
on Baking Guide. Preheat oven. The light near

.

OVEN TEMP goes out when oven has pre­heated to set temperature.

4. Place food in oven being certain to leave
about l-inch of space between pans and walls of

oven for good circulation of heat. Close oven

o

.

ml

*BREADS, QUICK’

Eiscuits ‘

Coffee Cake
Corn Bread
Gingerbread

Plain Muffins

**Popovers

Quick Loaf Bread

*BREADS, YEAST

2 loaves

Rolls, plain
Rolls, sweet

. .

3, 2

.3,4

3
3

4, 3

3
3

4, 3
4, 3
3, 4

425-475

350-400
425-450

350

400-425

375

350-375

375-425
375-425

350-375

“CAKES

(without shortening)

Angel Food

Sponge

Jelly Roll

4
4

3

325-375
325-350
375-400

*CAKES

Cupcakes

Fruit Cakes
Layer
Layer, Chocolate
Loaf

*Use shiny aluminum utensils for best results.

Pans with dull finish on bottom best for bread and cakes.

**Use satin-finished (anodized) aluminum or glass utensils for best results.

tPlace frozen pies, in foil plate, on baking sheet.

ttTo brown meringue only, use 400, 8-10 min.;

When two shelf positions are listed, the first one gives a well browned and cooked food. However, If YOU desire a
different browning, use the second shelf position th-e next time you cook.

Fruit Cakes: Large ones place on lower shelf posltlon and the smaller or loaf pan type place on shelf in center of oven.
Foods with three shelf positions cook successfully on any of these positions alone or In an oven meal.

3

4, 3

3
3
3

350-375
275-300
350-375
350-375

350

,,

10-20
20-30
25-40
30-45
20-30
45-60

‘45-60

45-60

10-25
20-30

30-55
45-60
10-15

20-25

2-4 hrs.

20-35
25-30
40-60

use lower temperatures for times given to cook meringue through.

door. During baking, avoid frequent door open-

ings to prevent undesirable results.

5. Check foods for doneness at minimum time
on recipe. Cook longer if necessary. Remove
foods and turn OVEN SET to OFF. When
cooking each food for first time in this oven,
use times on recipes as a guide. Be certain foods
are done before removing from oven. See

ing, Before You Call for Product Service.

NOTE: Information about baking at high alti­tudes can usually be obtained at your state agri­cultural station.

0

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Iml

Rolled or Sliced

*PIES

tFrozen
tMerlngue

One Crust
Pastry Shell
Two Crust

MISCELLANEOUS

Apples, Baked
Custard, Cup

Potatoes, Baked
Puddings, Rice

and Custard

Scalloped Dishes

Souffles

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,3,2’

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4
3, 4
4, 3

4

4

4, 3, 2

3

4, 3, 2

3

4, 3, 2

3

.

325-350
350400
400-425
375”400

400-425

325-350
400-425

450

400-425

350400
300-350
325-400

325

325-375

300-350

..

,“

25-35
10-20

6-12
7-12

45-70
15-25

45-60

12-15
40-60

30-60

30-60

60-90

60-90
30-60

30-75

Bak-

I

Broiling is cooking foo

!?7

by intense radiant

heat from the upper unit in the oven. Most fish
and tender cuts of meat can be broiled. Follow
these steps to keep spattering and smoking to a
minimum.

1. If meat has fat or gristle near edge, cut ver­tical slashes through both about 2-in. apart. If
desired fat may be trimmed, leaving a layer
about 1/8-in. thick.

terior brown on meat and the possibility of fats
on foods catching fire.

4. LEAVE DOOR AJAR at Broil Stop-door
stays open by itself, and keeps broil unit—at
proper temperature for broiling.

5. TURN BOTH OVEN CONTROLS TO
BROIL. Preheating unit is not necessary.

2. Place meat on broiler rack in broiler pan
which came with range. Always use rack so fat

drips into broiler pan; otherwise juices may be­come hot enough to catch fire. Aluminum foil
mav be used to line broiler pan and rack. But,
be CERTAIN to cut openings in foil, to cor-

6. Turn food only once during broiling. Time
foods for first side as on Broiling Guide. Turn
food, then use times given for second side as a
guide to preferred doneness. (Where two thick­nesses and times are given together, use first
time given for thinnest food.)

respond with rack so fat drips into pan below.
See note below before marinating and using

barbecue sauce.

7. Turn oven off, serve food immediately, leave
pan outside oven to cool during meal for easiest
cleaning.

3. Broiling Guide indicates where to position

food for best browning while cooking inside of

food to desired doneness. Placing food closer to

broil unit increases smoking, spattering, ex-

BACON
BEEF, ground

Well done

tBEEF STEAKS
Thin steaks. l/2-SI inch thick cook through very quickly. For best outside browning, pan frying is recommended.

See Surface Cooking Guide. If oven brolllng is preferred use shelf posltlon number 1. TO achieve best browning
on second side, cook first side just to change meat color then turn and cook to doneness preferred.

Rare
Medium

I

Well done 2

Rare
Medium

Well done
CHICKEN**
FISH
HAM, cured %-1 inch 2

Cook Before Eating

LAMB CHOPS

Medium 1 inch
Well done

Medium
Well done

LOBSTER TAILS Small

% lb. thin slices

1 inch patties

1 inch

1% inch

1 %-2 Ibs. split

1%-1 inch

1% inch

Large

Cooking times given are approximate and should
be used only as a guide; they are based on meat
at refrigerator temperature when placed in oven.

12

2

2
2

2
3
4

4

I

2 4-13

2
2

2
2

2

2

4

I

11

7 7-11
8

10
10

14
32

30

4-1o

8

12

12
14 14-16

12-18

18-22

2- 3

8-14

8-12

10-18

7-14
11-21
15-20

10-15

6-15

3-12

10.12
10-12

12-14

*See Usina Your Oven for ~ositionln~ shelves.

**Brush ea-ch side with fat’. Bro}l skl~ side down first. For all wei~hts of chicken, BROIL WITH DOOR CLOSED. For any

weight over Z Ibs. c-ook-first side 5 minutes longer than time g~en on guide.

tsee note on roasting guide about tendered beef.

NOTE: Line broiler pan with slur-nlnurn foil when using pan for marlnat!ng, cook]ng with fruits, cooking heavily cured
meats, or for basting food during cooking. Avoid spllllng these materials on oven liner or door. If spilled, wipe up

Immediately with a paper towel; when surface IS cool, clean and rinse.

8