GE RK38GJ, RK38J Use and Care Manual

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Page 1

the best from

‘owtogetYom

Built-InWen

ConknW

Aluminum Foil

Appliance Registration Baking, Baking Guide

Delayed Stop and Start Time Bake

Broiling, Broiling Guide Care and Cleaning

Clock/Timer Control Settings

Door Removal Energy-Saving Tips

Features Light; Bulb Replacement

Model and Serial Numbers Problem Solver

Repair Service Roasting, Roasting Guide 8, 9

Safety Instructions Shelves

Thermostat Adjustment

6,7

10, 11

12-14

5, 12

6 6

4 5

15 15

3 5

Use and Care of

models

RK38J RK38GJ

—

“D

Warranty Back Cover

GE Answer Center”

800.626.2000

Page 2

Help us help you...

Before

usiW

your oven,

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 label on the front of the oven behind the oven door. (See page 4.)

These model and serial 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:

If you received

dam~ed

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

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.

Mdel

Number

Serial Number

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

Page 3

~PO~~T

S~ETYmSTRUCTIONS

Read all imtrudiom before wing

—

When using basic safety precautions should be followed, including the following:

. Use this

intended use

manual.

Be sure your appliance is

elcctricd apptices,

appliance only

as described in this

for

ifi

properly installed and grounded

by a qualified technician in accordance with the provided Installation Instructions.

. Don’t attempt

to repair

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

other servicing should be referred to a qualified technician.

●

Before

performing any

DISCONNECT THE

All

Serdce?

OWN

POWER SUPPLY AT THE HOUSEHOLD PANEL

FUSE OR THE CIRCUIT BREAKER.

●

Do not leave children

children should not be or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

Don’t allow

BY REMOVING THE

DIm~ON

SWI~HING

anyone to

OFF

alone—

lefi

alone

climb,

stand or hang on the door. They could damage the oven.

●

CAUTION: ITEMS OF

INTEREST ~ C~LDREN SHOULD N~ BE CABINETS CHILDREN THE

OWN ~

COULD BE

ABO~

CL~ING

SEMOUSLY

~RED ~

REACH

OWN–

INwRED.

thk

appliance.

●

Never wear loose-fitting

hanging garments appliance.

could be ignited if brought in contact with hot heating elements and may cause severe burns,

only dry pot

. Use moist or damp potholders on hot surfaces may result in burns from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth in place of a pot holder.

Never

use

your appliance

wtie

Flammable material

holders—

using the

for

warming or heating the room. . Storage in or on

Do not store flammable materials in the oven.

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

not

let cooking grease

appliance—

or other flammable materials accumulate in or near the oven.

DO not

use water on grease

fires. Flame in oven can be

smothered by completely closing door and turning to

OFF.

●

DO not

touch heating

OWN

SET

elements

or interior surface of oven.

These surbces maybe hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the oven vent openings and surfaces near the openings, crevices around the oven door and the edges of the door window,

. When cooking pork,

the directions cook the meat to an

temperature of at least This assures that, in the remote possibility that trichina may be

p=nt

in the meat, it

and the meat will be safe to eat.

Stind

away

e~ctiy and,~ways

from oven when

internrd

l~°F.

wti

Wed

opening oven door. The hot air or steam which

esca~

can

burn hands, face and/or eya. .

Don’t

heat unopened food

containers in oven. Pressure

codd btid

up and the container

could burst, causing an injury.

Keep oven vent due@

unobstructed.

●

Keep

oven

fme

from grease

buildup.

●

place

oven

She]fin

position while oven is cool,

shelves must be handled when hot, do not let potholder contact heating units in oven.

●

Mlling

out shelf to the shelf

desired

stop is a convenience in lifting heavy foods. It is dso a precaution against burns from touching hot surfaces of the door or oven @is.

When using cooking or

roasting bags in oven,

the manufacturer’s directions.

●

not

use your oven to dry

newspapers.

can catch fire.

If overheated, they

SAW T-E

INSTRUCTIONS

Remember:

of the oven maybe hot when the door is opened.

The inside surface

Page 4

Features of Your Oven

Feature Index

1 Model and Serial Number

See page

Models

R~8J & R~8GJ

2 Oven

3 Oven Set Control 4 Oven Cycling Light 5 Automatic Oven Timer,

6 Oven Interior Light (Comes on

7 Oven Light Switch 8 Broil Unit 9 Bake Unit (Maybe

10 Oven Shelves 11 Oven Shelf Supports 12 Broiler

“G”

in model number indicates black glass door.

Temp

Control

Clock and Minute Timer

automatically when door is opened.)

lified

gently

for wiping oven floor.)

Pan

and Rack

5 5 5

5, 12

10, 14

6, 14

5, 14

10,

Automatic Oven

~ Set

Minute Timer and turn knob in either direction to the correct time. If the Minute Timer pointer should

dso move while you’re setting the

Clock, let the knob out and turn the Minute Timer pointer to OFF.

To Set the

The Minute Timer is the large dial toward the left side of the control panel. It is combined with the Oven Clock. Use it to time precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color

and shape from the Clock hands.

the Clink

in the center knob

mute ~er

of the

your

~mer, Mnute her

and Clock

SET THE MINUTE TIMER,

turn center knob counterclockwise,

m.thoutpushing

reaches number of minutes you wish to time. (The minutes are marked, up to 60, in the center ring on the Clock. ) At the end of the set time, a buzzer sounds. Turn the knob,

without pushing in,

the pointer reaches OFF.

Bake Uses

Automatic Oven

Using the Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the

S~P

TIME set, starting immediately and cooking for the length of COOK TIME set..

can set both COOK and STOP TIMES to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the Timer for TIME BAKE is explained in detail on page 6.

in,

until pointer

her

until

.or

you

Questions and

Q. Must the Clock be set on the correct time of day when I wish to use the Automatic Timer for baking?

A. Yes,

or Stop times during timed functions.

Q. Can I use the Minute Timer during oven cooking?

during any cooking function. The Automatic Timers (Start and Stop

dids) are used with TIME BAKE

function only. Q.

I’m Time Cooking in the oven? A. No.

during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

if you wish to set the Start

dids to turn on and off at set

The Minute Timer can be used

Can I change the

The Clock cannot be changed

Amers

Clock

while

Page 5

Using Your Oven

Before

you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

Read over information and tips

that follow.

refer to it, especially during the first weeks of getting acquainted with your oven.

UsiW

Your Oven

Look at the controls. Be sure

Check oven interior. Look at

Keep this book handy so you can

Oven Controls

Oven Interior Shelves

The shelves are designed with locks so that when placed on the shelf supports, they (a) will stop before coming completely from the oven, and (b) when removing food from or placing food on them.

TO REMOVE shelves from the oven, lift up forward with stop-locks along of shelf supports. Be certain that shelf is cool before touching.

TO REPLACE shelves in oven, insert shelf with stop-locks resting on shelf rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

rear

suppo~.

will not tilt

of shelf, pull

Push shelf toward

stop-

correctly

top

Shelf Positions

Oven

The light comes on automatically when the door is opened, Use switch to turn light on and off when door is closed. Switch is located on right side of control panel.

Energy-Saving

●

necessary. Most food will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

●

removing food.

●

door openings. Keep door open as short a time as possible if it is opened.

Li@t

~ps

Preheat the oven only when

Always turn oven OFF before

During baking, avoid frequent

The controls for the oven are marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE, BROIL, and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN temperature you set, from WARM

(150°F.)

The Oven Cycling Light

until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

PREHEATING the oven, even to high temperature settings, is speedy —rarely more than about Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after the light goes out.

TEMP

maintains the

to BROIL

(550°F.).

glows

minutes.

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

. 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.

●

Use residual heat in the 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.

Page 6

Bating

When cooking a food for the first time in your new oven, use the time given on recipes as a guide. Oven

thermos~ts

factory setting over the years, and 5 to 10-minute differences in timing between an old and new oven are not unusual. You might think your new oven is not performing satisfactorily; however, it has been set correctly at the factory and is more likely to be accurate than the

oven it replaced.

may “drift” from the

How to Set Oven for Baking

Step 1:

certain to leave about 1 inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid door openings to prevent undesirable results.

Place food in oven, being

fr~uent

and Delay Start and Stop (set oven to turn on automatically at later time and turn off automatically at preset stop time).

How to Set Immediate Start and Automatic Stop

Before beginning, make sure the

oven

cloek

shows correct time of day.

Step 1:

the same position as the time of day on clock. To set Stop Time, push in knob on Stop dial and turn pointer to time you want oven to turn off; for example,

The Start dial should be at

6:00.

Step 2:

knob on Stop dial and turn pointer to time you want oven to turn off; for example, your recipe called for 2 M hours of baking time.

NOTE: Time on Stop dial must be later than time shown on oven clock and Start dial.

To set Stop Time, push in

6:00.

This means

Step

2: To set oven: Close oven

door.

~rn

OVEN SET to BAKE and OVEN TEMP to temperature on recipe or in Baking Guide.

Step3:

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

How to

Oven timer controls are designed to turn oven on and off automatically at specific times you want baking to start and stop. of Immediate Start (set oven to turn

on now and off later, automatically)

Foflowing w

Bake

examples

Step 2:

TIME BAKE. Turn OVEN TEMP knob to desired oven temperature; for example start heating immediately and stop at the time you have set.

Turn OVEN SET knob to

250°F.

The oven will

will

How to Set Delay Start and Stop

Step 1:

knob on Start dial and turn pointer to time you want oven to turn on; for example,

To set Start Time, push in

3:30.

Step 3:

TIME BAKE. Turn OVEN TEMP knob to recommended temperature.

N~E:

LIGHTS at TIME 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 operations are done as explained, oven will operate as it should.

Step 4:

the door and the oven will be turned on and off automatically at the times you have set. When food is done, turn OVEN SET to OFF and remove food from oven.

Turn OVEN SET knob to

OVEN

Place food in oven, close

INDICA~R

all

Page 7

Baking Guide

Aluminum

quic~y.

For most conventional baking, light, shiny finishes give best results because

overbrowning.

results, we recommend dull bottom surfaces for cake pans and pie plates.

pans

conduct heat

thev help ~revent

For best browning

2. Dark or glass cookware

non-shiny

gen~rally

finishes and

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.

Preheating

3. necessary,

the oven is not

e~pecially

for foods

alwavs

which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Food Bread

Biscuits

(k-in,

thick)

Coffee cake Corn bread or muffins

Gingerbread Muffins

Popovers Quick loaf bread

Yeast bread (2 loaves) Plain rolls

Sweet rolls Cakes

(without shortening) Angel food

Jelly roll

Svonge

Cakes

Bundt

cakes

Cupcakes Fruit cakes

Layer Layer, chocolate Loaf

Brownies Drop Refrigerator

Rollej

or sliced

Fruik,

Other Desserts

Baked apples Custard

Puddings.

and Custard

Pies

Frozen Meringue One crust

Two crust Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Rice

Container

Shiny Cookie Sheet

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

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Parr Metal or Ceramic Pan

Metal or Ceramic Parr Shiny Metal Muffin Pans

Metal or Glass Loaf or

~be

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

Metal or Glass Pans Cookie Sheet Cookie Sheet Cookie Sheet

Glass or Metal Pan

Glass

Custard Cups or Casserole

set

in pan of hot water)

Glass

Custard Cups or

Casserole

Foil Pan on Cookie Sheet

$pread

to crust edges

Glass

or Satin-finish Metal

31ass

or Satin-finish Metal

31ass

or Satin-finish Metal

Set

on Oven Shelf

Glass

or Metal Pan

Glass

Shelf

%sition

B, C B, A

B B

A, B

B B

A, B A, B

A B A

A, B

B B

B, C B, C B, C B, C

A, B, C

B B

A B, A A, B

A, B, C

Oven

Temperature

400°-4750 350°-4000

4or3°-4500

350°

400°-4250

375°

350°-3750 375°-4250

375” -425° 350°-3750

325°-3750 375°-4000 325°-3500

325°-3500 350°-3750

n5°-3000

350°-3750 350”-375°

350°

325°-3500 350°-4000

400°-4250

375°-4000

350°-400” 300°-3500

325°

400°-425” 325” -350° 400°-4250

400°-425”

450°

325°-4000 325°-375”

3m0-3500

Time,

Minutes

15-20

20-30

20-40 45-55

20-30 45-60

45-60 45-60

10-25

20-30

30-55

10-15

45-60

45-65 20-25

2-4

hrs.

20-35 25-30 40-60

25-35

10-20

6-12

7-12

30-60 30-60

50-90

45-70

15-25

40-60 40-60

12-15

60-90 30-60

30-75

Comments

Canned, refrigerated biscuits take

to4

minutes less time.

Preheat cast iron pan for crisp crust

Decrease about 5 minutes for muffin mix, or bake at then at

Dark metal or glass give deepest browning. For thin rolls, Shelf B maybe used. For thin rolls, Shelf B may be used.

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

Paper liners produce more moist crusts.

300°F.

Use individual cakes.

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

25°F.

Reduce temp. to

custird. Cook

with custard base 80 to 90 minutes,

Large pies use time.

quickty brown meringue, use

$OO°F.

for 8 to 10 minutes. Custard fillings require lower

lempcrature, longer time.

[ncrease )r size.

450”F.

350°F.

and Shelf B for small or

50”F.

time for large amount

for 25 minutes,

for 10 to 15 minutes.

for more browning.

300”F.

for large

bread

or rice pudding

400”F.

and increase

—

Page 8

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which

should

below 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 really a baking procedure for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1:

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step

A or B position. No preheating is necessary.

Check weight of meat, and

2: Place in oven on shelf in

Step

4: Most meats continue to cook slightly while standing, after being removed from the oven.

Stinding

roasts is 10 to 20 minutes to allow roast to to carve. Internal temperature will rise about 5° to for temperature rise, if desired, remove roast from oven at 5° to less than temperature on guide.

N~E:

BAKE, as described on page 6, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

For Frozen

●

etc., can be started without thawing, but allow 10 to 25 minutes per pound

additional

pound for roasts under 5 pounds, more time for larger roasts).

●

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

time recommended for

firm

up and make it easier

10°F.;

to compensate

10°F.

You may wish to use TIME

Roask

Frozen roasts of beef, pork, lamb,

time (10 minutes per

Thaw most frozen poultry before

Questions &

Q. h it necessary to

donenm

temperature at the completion of cooking time is recommended.

Temperamres

Guide on opposite page. For roasts over 8 pounds, cooked at with reduced time, check with thermometer at half-hour intervals

afier

when I try to carve it?

.-. ---—.

allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes.

thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

meat. Leaving it unsealed allows the air to circulate and brown the meat.

with a meat thermometer?

Checking the finished internal

half the time has passed.

Why is my roast crumbling

Roasts are easier to slice if

It is rarely necessary to preheat

Buy a roast as even in

Sealing the foil will steam the

Answers

check

for

are shown in Roasting

300°F.

Step

3: Turn OVEN SET to BAKE

and OVEN poultry may be cooked at best browning.

TEMP

325°F.

375°F.

Small

for

Page 9

Roasti~

Guide

—

Roxting

Position oven shelf at B for small-size roasts (3 to 7 pounds) aluminum foil when using pan for for roasts is 10 to 20 minutes to and at A for larger roasts.

Place meat fat-side-up or poultry breast-side-up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer for most accurate doneness. (Do not place necessary. Baste as desired. thermometer in stuffing.)

Beep

Standing

Rib

Rare

Medium

Well Done

Rolled Rib

Umb

Leg Shoulder

Wrk, fresh

Loin Fresh Ham, Shoulder

~rk,

cured Ham, Precooked Ham, Cook before

Eating

Shoulder, Picnic

~ultry

Chicken

Ready-to-Cook Weight

Wrkey

Ready-to-Cook Weight

Veal

Leg, Loin, Shoulder

For roasts over 8 pounds, roast at

for internal temperature at half-hour intervals,

Tendered beef, found in some markets, may require less cooking time than regular beef. When cooking tendered beef, estimate cooking time using shortest time

given in minutes per pound for desired doneness. Also, this type

3C0°F,

and Educe time. Figure the estimated time from the above guide. After half that time

N~E:

Line broiler pan with 4.

Standing time

recommended

marinating, cooking with fruits, allow roast to firm up and make it cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials on oven liner or door. See cleaning note in

Care Section,

guide,

page 14. to compensate for standing

3. Remove fat and drippings as

Approximate Roasting Time In

Minutes per Pound

6-8

3-5

lbs.

24-30 min. 30-35 min. 22-26 min.

Add 5 to 10 minutes per pound to times given for standing rib roasts.

For boned and rolled shoulder, add 10 minutes per pound to times given.

35-45 min. 28-33 min.

3-5

tbs.

30-35 min.

3-5

Ibs.

35-40 min. 30-35 min.

14-18 minutes per lb. (any weight)

Under 10 Ibs.

20-30 min. 25-35 min.

Ibs. Over 5 Ibs.

3-5

35-40 min. 30-35 min.

Under 10 Ibs.

20-30 min.

3-5

lbs.

30-40 min. 25-35 min.

of beef is usually well done at

10-15 Ibs.

20-25 min.

lbs.’

18-22 min.

6-8 lbs.

30-35

min.

6-8

Ibs.

30-40 min.

10-15 Ibs.

17-20 min.

Over 15 Ibs.

15-20 min.

6-8 Ibs.

170°F,

internal temperature.

easier to carve. Internal temperature will rise about 5° to

10°F.

If desired, remove roast from oven at 5° to less than temperature in guide

temperature rise.

Internal Temperature “F.

130°-1400 150°-1600 170°-1850

175°-1850 180°-1850

170°-175”

185°-1900

130°

170° 170°

In Thigh 185°-1900

180°-1850

has

passed, check meat thermometer

In Stuffing

170°-1800

165°

10°F.

Page 10

Broiling

Broiling is cooking food 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.

Step 1:

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2:

in broiler pan. Always use rack so fat drips into broiler pan; otherwise

juices may become hot enough to

catch

Stip3:

shelf position as

Guide on opposite page. Most

broiling is done on C position, but if your oven is connected to 208 volts, you may wish to use higher

position.

Step 4:

(ex~ept

The door stays open by itself, yet the proper temperature is maintained in the oven.

Step 5:

OVEN Preheating units is not necessary. (See notes in Broiling Guide.)

If meat has fat or gristle near

Place meat on broiler rack

Position

have

when

Turn both OVEN SET and

TEMP

she~on mmmendd

su~ested

door

broili~g

knobs to BROIL.

ajar

a few inches

chicken).

Broting

Step

6: Turn food only once during cooking. Time foods for first side per 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

times given for thinnest food.)

Step

7: Turn OVEN SET knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

If desired, broiler pan maybe lined with foil and broiler rack may be covered with foil for broiling. ALWAYS BE CERTAIN ~ MOLD FOIL THOROUGHLY BROILER RACK, AND SLIT FOIL TG CONFORM WITH SLITS IN RACK. Broiler racks are designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may

become hot enough to catch fire.

2. DO NOTplaceasheetof aluminum foil on shelf. To do so

may result in improperly cooked

foods, damage to oven finish and increase in heat on outside surfaces

of the oven.

If desired, a sheet of aluminum

foil may be used on floor of the oven

under the bake unit. BE CERTAIN FOIL DOES UNIT. Aluminum foil used in this way may slightly affect the browning of some foods. Change foil when it

becomes soiled.

TOUCH BAKE

Questiom

Q. Why should I leave the door closed when broiling chicken?

Chicken is the only food

recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds more heat in the oven which allows chicken to cook evenly throughout.

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.

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

out as brown as they should? A.

In some areas, the power

(voltage) to the oven maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

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 a vegetable cooking spray before cooking will make cleanup easier.

Answem

Using the rack suspends

Salt draws out the juices

meab

not turning

mat

from sticking?

The broiler rack is designed

the

broiler rack lightly with

Page 11

Broili~

Guide

Bmili~

(See Using Your Oven

for positioning shelves.)

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

2. Oven door should be ajar for all foods except chicken; there is a special position on door which

holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat.

Food Bacon

Ground beef

Well Done

Beefsteaks

Rare Medium

Well Done Rare

Medium Well Done

Chicken

Bakery products

Bread (Toast) or Toaster Pastries English Muffins

Lobster tails

8-02.

Fish

Ham slices

(precooked)

Pork chops

Well Done

bmb

Medium Well Done

Medium

Well

Wieners and similar l-lb. package

precooked sausages,

bratwurst

N~E:

spilling these materials on oven liner or

each)

chops

Done

Line broiler pan with aluminum foil when using

Quantity and/or

Thickness

Ih-lb.

thin slices)

l-lb. (4

‘/2 to

l-in. thick

lY2-in.

(2 to 2

whole (2 to split lengthwise

2-4 slices

1 package (2)

2–spIit

l-lb. fillets %

I/z-in.

l-in, thick

(M-in.)

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

2 (l-in.) about 10-12

2 (1

‘A-in.)

about 1 lb.

(about 8

patties)

%-in.

thick

1%-lbs,)

thick

K-lbs,)

2%-tbs.),

thick

(10)

door.

If spilled, wipe up immediately with a paper towel; when surface is coot, clean and rinse,

To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only.

5. When arranging food on pan,

do not let fatty edges hang over sides, which could soil oven with dripping fat.

Shelf

Position

c c c

B A

D B

First Side

Time, Minutes

13-16

Second Side

Time, Minutes

Do not

2-3

4-5

IO-15

turn over.

10 10

12-14

Broiler does not need to be preheated. However, for very thin foods or to increase browning,

preheat if desired.

Frozen

Steak

can be broiled conventionally by positioning oven shelf at next lower shelf position and increasing cooking time given in this guide

1Y2

times per side.

8. If your oven is connected to 208 volts, rare steaks may be broiled by preheating broil heater and moving oven shelf one position higher.

Comments

Arrange in single layer.

Space evenly.

Up to 8 patties rake about same time.

Steaks less than l-inch cook through before browning, Pan frying is recommended. See note in

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.

Increase times 5 to 10 minutes per side for I%-inch thick or home cured.

Slash fat.

Roasting

about tendered beef.

pan

for marinating, cooking with fruits, cooking heavily cured meat, or for basting during cooking. Avoid

1-2

If desired, split sausages in half

lengthwise; cut into 5 to 6-inch pieces.

Page 12

Care and Cleaning

(See Cleaning Guide on page 14.)

Proper care and cleaning procedures are essential for a long and satisfactory life for your oven. Follow these directions carefully in caring for your oven to assure safe and proper maintenance.

Removable Oven Door

REMOVE door, open to BROIL position, where you feel hinge catch slightly. Grasp door at

lifi

sides; hinges.

sides. Line up door with hinges and push door firmly into place.

door up and away from

REPLACE, grasp door at

Oven Lamp Replacement

CAUTION: BEFORE REPLACING ANY LAMP,

DISCONNE~

POWER ~ OVEN AT THE MAIN FUSE OR CIRCUIT BREAKER PANEL. LET LAMP (OR BULB) AND LAMP COVER COOL COMPLETELY.

The oven lamp (bulb) is covered with a glass removable cover which is

held

in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

ELE~RIC

1. ~ REMOVE, hold hand

under cover so it doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover.

DO NOT REMOVE ANY SCREWS TO REMOVE COVER.

2. Replace lamp with 40-watt

home appliance bulb.

3. ~ REPLACE cover, place it

into groove of lamp receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.

4. Connect electric power to oven.

Page 13

—

Mjti@OvenThemo~t

Use time given on recipe when

cooking for the first time. Oven

thermostats, in time, may “drift”

from the differences in timing of 5 to 10 minutes between an oven are not unusual. Your oven has been set correctly at the factory and is mom apt to be accurate than the oven which it replaced. However, if your foods consistently brown too little or too much, you may make a simple adjustment in the OVEN

PULL KNOB OFF OF SHAFT, LOOK AT BACK OF KNOB AND

N~E

BEFORE MAWNG ANY ADJUSTMENT,

facto~ setting and

old

and a new

TEMP

knob.

CURRENT SETTING,

adjust oven thermostat:

Remove knob, and hold it so pointer is at top of knob. Using a pot holder or similar material, hold “skirt” of knob firmly in one hand. Grasp handle of knob in other hand. Note position of pointer and turn handle to move pointer. To increase temperature, turn toward RAISE; to decrease turn toward LOWER. Each notch changes

temperature 10 degrees. Pointer is designed not to move

easily. If it is seated so it is difficult to move, pointer maybe loosened

thin

slightly. Insert a

screwdriver,

knife blade or similar instrument

Iifi

up end of pointer slightly.

and

2. After adjustment is made, press pointer firmly against knob. Return knob to range, matching flat area on knob and shaft. IMPORTANT: Be sure to return knobs to the shafts from which they were removed.

Recheck oven performance before

making an additional adjustment.

Page 14

Cleani~

Note: ht oven

Guide

pa~

cool before touching or handling.

PART Broiler Pan and Rack

Control Knobs

Bake Unit and Broil Unit

Outside Glass Finish

Metal

%rcelain Enamel

and Painted

Oven Door*

Surface@

MATERIALS ~ USE

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Commercial Oven Cleaner

●

Dishwasher

●

Mild Soap and Water

●

Soap and Water

●

Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

●

Soap and Water

GENERAL DIRECTIONS

Drain fat, cool pan and rack slightly. (Do not

let

soiled pan and rack stand in oven 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.

O~ION:

The broiler pan and rack may also be cleaned in a dishwasher.

Rinse and

dry.

Pull off knobs. Wash gently but do not immerse in water. Dry and return controls to oven making sure to match flat area on the knob and shaft,

Do not clean the bake unit or broil

N~E:

The bake unit is hinged and can be lifted gently to clean the oven floor. If

unit.

Any soil will burn off when the unit is heated.

spillover,

residue or ash accumulates around the bake unit, gently wipe around the unit with warm water. The broil unit is permanently attached.

Wash

all

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

DO NOT USE steel wool,

abmives,

commercial oven cleaners. DO NOT USE oven cleaners,

cleansing powders, or barsh abrasives.

ammorda,

acids or

These might

scratch the surface.

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

If acids should spill on the range while it is hot, use a dry

paper towel or cloth to wipe up right away. When the

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

cooled

and then rinse. Polish with dry cloth.

DO NOT USE oven cleaners,

cleansing powders or harsh abrasives.

To remove oven door for easier cleaning, see instructions on

page

12.

Use soap and water to thoroughly clean both the

inside and outside of door. Rinse well.

door liner causes additional stains when the oven is reheated.

NWE:

Soap left on

Oven Gasket Silicone Rubber

(Heat

Resistant)

Shelves

●

Soap and Water

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Comrnercid

Oven Cleaner

On edge of oven frame. Clean off soil with

Your shelves can be cleaned by using any and all

sudsy

water and rinse thoroughly.

mentiortd

materials. Rinse thoroughly to remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening

ind

discoloration. When using for first time, test cleaner on small part of shelf and check for

discoloration before completely cleaning.

Inside Oven

Doo~

(Liner)

Oven

Lined

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

break if touched with

moist cloth or towel.

When cleaning, avoid warm lamps with cleaning cloths if lamp

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Comrnerciaf

Oven Cleaner

Remove door by opening to BROIL position and grasping door at sides. Lift door up and away

~rom

hinges. Clean with soap and water, Replace by grasping door at sides and lining up door

with

hinges, Push door firmly into place, Do not place door under running water or immerse it.

SOol

before cleaning.

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking neat) will prolong the time between major cleanings.

)n liner causes additional stains when oven is reheated.

‘OR

HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin

ayer

of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn

jpots. Rinse well. tfter cleamng,

Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven

also wipe thermostat bulb.

Rinse thoroughly.

cover is removed. See Lamp Replacement, page 12. )

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

Spillovers

should be wiped up

immediately, with care being taken to not touch any hot portion of the oven. When the surface is cool, clean and rinse.

N~E:

Soap left

Page 15

- ~

Questiom?

PROBLEM POSSIBLE CAUSE AND REMEDY

Use This fioblem Solver

OVEN DOES WORK

AU~MATIC OVEN rIMER WO~

BAHNG UNSATISFA~RY

BROILING RESULTS

UNSATISFA~RY

—

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

800.626.2000 consumer information service

DOES

PROPERLY

RESULTS

Center@

●

oven circuit fuse, a tripped oven circuit breaker, the main fuse or the main circuit breaker, depending on nature of the power supply. If a circuit breaker is involved, reset it. If the control box uses fuses, the oven fuse (a cartridge-type) should be

changd

If, after performing one of these procedures, the fuse blows or circuit breaker trips again,

N~E:

management to perform this check before calling for service. . Oven controls are not properly set.

●

Check to be certain step-by-step directions were followed correctly. Review pages on

use of timer.

●

If the oven was used for broiling, just before it is preheated for baking, turn the oven completely off and open the door wide so it can cool (5 to 10 minutes). Then close

the

. Be sure OVEN smoking and spattering, was shelf at position suggested on broiling guide?

Difficulty may be in the main distribution panel of your house caused by a blown

BUT ONLY BY SOMEONE FAMILIAR WITH

cdl

for service.

Apartment tenants or condominium owners should request their building

Check material and size of baking utensil; placement of shelf and food in oven.

oven door and preheat as directed on Baking page.

TEMP

and OVEN SET are set at BROIL. If there was excessive

ELE~WCAL

CIRCUITS.

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 Chicago, Illinois 60606

Wacker

Drive

Page 16

YOUR HOTPOINT RANGE

WARRANTY

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

WHAT IS COVERED

WHAT IS NOT COVERED ●

—

teach you how to use the product.

Read your Use and Care material.

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

GE Answer

800.626.2000 consumer information service

● Improper installation.

FULL ONE-YEAR WARRANTY

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

any

part of

the range

that fails

because of a manufacturing defect.

Servicetripstoyourhometo

Center@

This warranty is extended to the original purchaser and any

succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington,

D,C.

In Alaska the

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.

WARRAN~R

NOT

RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Part No.

Pub.

No.

10-89

If you have an installation problem,

contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

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

164D2092P033

39-4640

~lm

RK38J RK38GJ