GE RK524GP Use and Care Manual

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Page 1

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Contents

12 14 15

6, 14

6 4

Alumlnum FOII Appllance Reg]strat]on

Bdklng Bdk]ng

Brolllng Bro]l]ng Gu]de

Care

dnd Cleanlng

ClocWT]mer

Consumer Services Control Settings

Energy-Saving Tips Features

Light; Bulb Replacement Model and Serial Numbers

Guide

HowtogetYour

Oven

Use

and

Care

Model

m524GP

Problem Solver Roasting, Roasting Guide

Safety Instructions Shelves

Thermostat Adjustment Warranty

GE Answer

800.626.2000

Center’”

Back Cover

10,

16 11

2-4

Page 2

Help us help you...

Before using 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.

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:

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

16.

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

If you need service...

To obtain service, see the Consumer Services page in the back 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

NEXT, if you are still not pleased, write 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

will

solve the problem.

all

the details—including

Wacker

Drive

Model Number

Serial Number

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

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances, basic safety

precautions should be followed, including the following:

● Use this appliance

its intended use

this manual.

● Have the insta~er show you

the location of the circuit breaker or fuse.

easy reference.

●

Be sure your is properly grounded

technician in accordance with the provided Installation Instructions.

●

Don’t attempt to repair or

apptiance

instalied

by a

qutified

replace any part of your oven

utiess

it is

recommended in this book.

other servicing should be referred to a qualified technician.

“

Before performing any service, DISCONNECT THE OVEN POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL

REMOVING THE FUSE

SWITC~NG O=

THE CIRCUIT BREAKER.

● Do not leave children

alone—Children should not be left alone or unattended in an area where appliance is in use.

They should never be allowed to sit or stand on any part of the appliance.

“

Don’t allow anyone to climb, stand or hang on the door. They could damage the oven.

● CAUTION: ITEMS OF

INTEREST TO CHILDREN SHOULD NOT BE STORED

ody

for

as described in

Mark it for

and

specifidy

All

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.

reaching for items stored in

cabinets over the oven. Flammable material could be ignited with hot heating elements and may cause severe burns.

“

DO NOT STORE OR

brought in contact

Be careful when

USE COMBUSTIBLE

MATERULS, GASOLINE

OR OTHER FLAMMABLE VAPORS AND LIQUIDS THE

VIC~ITY

OF THIS

OR ANY OTHER APPLIANCE.

● Use only dry pot holders—

Moist or damp potholders on hot surfaces may result

steam. Do not let pot

hot heating elements. Do not use a towel or other bulky cloth.

● For your safety, never use

in burns from

holdem

touch

your appliance for warming or heating the room.

●

Storage in or on appliance—

Do not store flammable materials in

the

oven.

Keep hood and grease filters clean to maintain good venting and to avoid grease fires.

● Do not let cooking grease

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 oven off or use dry chemical or foam type extinguisher.

Do not touch heating elements or interior surface of oven.

These surfaces may be

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 and metal trim above door.

Remember: The inside surface of the oven may be hot when

the door is opened.

●

When

cooking pork,

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

the

will be killed and

meat will

be safe to eat.

Oven

● Stand away from oven

when opening oven door.

The hot air or steam which escapes can burn hands, face

an~or

● Don’t heat unopened food

containers in the oven. Pressure could build up

the container could burst, causing an injury.

●

unobstructed.

● Keep oven free from

grease buildup.

● Place oven shelf in desired

position If shelves must be handled

when

contact heating units in the oven.

eyes.

Keep oven vent duct

whtie

oven is

hot, do not let pot holder

(continued next

and

COOI.

puge)

Page 4

IMPORTANT SAFETY

INSTRUCTIONS

● 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. . 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.

● Do not use aluminum foil to

line oven bottoms, except as suggested in manual. Improper installation of these liners may result in a risk of electric shock or fire.

(continued)

Energy-Saving Tips

●

[>llring bilking, ~ivoict l“rcc]LIcn[

door”

openings. Keel)

:1s

short ii [i tile

is opened.

ctoor”

:1s

possihlc i 1’ it

open

If You Need

Read

“The Problem Solver”

Sertice

on page 16 of this book.

● Don’t attempt to repair 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.

SAVE THESE INSTRUCTIONS

● U

sc rcs iclllill tlc:it wtlenevcr possihlc [() tin ist)

cooking”

etc. Atsc). :Idd rol ts or precookcct”

desserts to

resiclll:il tle:i[ 10

c:lsscrotcs. ()\cIl IIICLIIs.

Will”lll

i n [

IIC OLL:n

oven, llsing

WIIIIII

[henl.

Page 5

Features of Your Oven

—m,... ,,,

Feature

I Grille

Oven Cycling Light

Oven TEMP Knob

4 Oven SET Knob

Index

—-

Explained

on page

6 6 6

Ill

Explained

Feature Index on page

8 Oven Interior Light 9 Oven Shelf Supports

10 Broil Unit 11 Broiler Pan and Rack

6,14

12,

12,15

5 Automatic Oven Timer

Minute Timer

7 Oven Light Switch (lets you turn

interior oven light on

and Clock

and off>

7 7 6

12 Bake Unit

Removable Oven Door

14 Oven Shelves 15 Model and Serial Numbers

Oven Vent

8,15

6,15

Page 6

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them properly.

2. Check oven interior.

the shelves. Take a practice run at 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.

Look at

Oven Controls

The controls for your oven are marked OVEN SET and OVEN TEMP.

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

The OVEN TEMP knob maintains the temperature you set for oven operation as well as for broiling. Turn to set temperatures.

normal

Oven Cycling Light

A light between the OVEN TEMP and OVEN SET knob glows until the oven reaches your selected temperature, then goes off and on

with the oven unit(s) during

cooking.

Oven Shelves

The shelves are designed with

stop-locks so when placed

correctly on the shelf supports,

they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

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.

To remove a shelf from the oven, pull it toward you, tilt front end upward and pull shelf out.

To replace, place shelf on shelf

support with stop-locks (curved

extension of toward rear of oven. Tilt up front and push shelf toward back of

oven until it goes past “stop” on oven wall. Then lower front of

shelf and push it all the way back.

shelo facing up and

Shelf Positions

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

and

supports-

D (top).

are

Rotisting

Oven Light

Use the switch on the control

to turn the light on and off.

panel

Oven Vent

When the oven is on, moves through a vent above the door and below the grille.

The vent area could get hot during oven use.

The vent is needed for proper

flow

in the oven and good

results. Do not block this vent.

heated

air

baking

air

Page 7

Clock and Timers

The ~;lock range

serve several purposes.

and

Timers

on your

are helpful devices that

Clock & Minute Timer

set the

in and turn

right to the

knob

OFF,

The

combined

Use it to time cooking operations.

You’]]

that is

clock

Minu[es

the center

To set the Minute Timer,

the

knob to

~)u,ihi}?(q i}?,

reaches the number you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob,

/)L/,\hi/7,q

rcochcs OFF and

clock,

push the knob

(I]c clock

the correct time. Then

out and

Minute

recognize it as the pointer

hands.

Timer

with the

diflcrent

are

mtirked

ring of the clock.

the teft,

untit

i/7,

llntil

hands to the

continue turning

has been

range clock.

in color from the

up to

turn

~vithour

the pointer

of minutes

)vithout

the pointer

[hc

buzzer stops.

let

Automatic Oven Timer

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

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

2. Set the STOP TIME control. Push in and turn the STOP TIME knob to the time you want the oven to turn itself off.

Foods that are highly perishable such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the

growth of harmful bacteria.

Note: Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth.

Note: There must be at least a half-hour difference between the

DELAY START and STOP TIME dials, and times can be set up to 11 hours and 45 minutes-in

advance.

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

4. Set the OVEN SET knob to TIME BAKE.

5. Set the OVEN the desired cooking temperature.

do:

onlv

TEMP knob to

The oven will turn itself on immediately unless you have set the DELAY START control for a later starting time. It will operate at the temperature you selected and turn itself off at the Stop Time you selected.

After you take your food out of the oven, be sure to turn the OVEN SET knob to OFF.

Questions and Answers

Q. How can I use my Minute Timer to make my surface

cooking easier? A. Your Minute Timer

time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Q. Must the Clock be set on

correct time of day when I

wish to use the Automatic Timer for baking?

A. Yes, if you wish to set the

DELAY START or STOP TIME dials to turn on and off at set times during timed functions.

Q. Can I use the Minute Timer

during oven cooking? A. The Minute Timer can be

used during any cooking function. The Automatic Timers (DELAY START and STOP TIME dials) are used with TIME BAKE

function only. Q. Can I change the clock while

I’m Time Cooking in the oven? A. No. The clock cannot be

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

will help

——

Page 8

Baking

When cooking a food

for

the first time in your new oven, use time given on recipes thermostats, over

may

“drift” from the factory setting between

may

and

an old and

[0 1()

minutes is not unusual. You

think

as a

guide. Oven

period of years,

a difference in timing

a new oven of

that

the new oven is not performing correctly. However, your new oven has been set correctly

the factory and is more apt to be accurate than the oven it replaced.

How to Set Your Range for Baking

Step 1:

certain to leave about 1 inch of

space

oven Close oven door. During baking,

uvoid

prevent undesirable results.

Place

food in oven, being

between pans and

for

good circulation of heat.

frequent

door

walls

openings to

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off

a preset

stop time) are shown below.

How to Set Immediate Start and Automatic Stop

NOTE: Before beginning.

sure the hands of the range clock show the correct time of

Immediate Start is simply setting oven to start baking now off at a later time automatically.

Remember, foods continue cooking after controls are off.

Step

1: To set Stop Time, push in

knob on STOP TIME dial and turn pointer to time you want oven to turn off; for example, DELAY START dial should be the same position as the time of day on clock.

day.

and

6:()().

make

turn

The

Step 1: To

knob on

turn pointer- [() lime

to turn

Step

2: To

knob on STOP TIME

pointer to time you want oven to turn off: for

meatls

and one-half hours

NOTE:

diat must be

range ctock

set

start time, push in

DELAY START dial

and

you want oven

on: [or

example,

set

Stop Time, push in

example.

3:30.

dial and

6:()().

turn

This

your recipe called for two

of baking time.

Time on STOP TIME

later

than time shown

and DELAY

START dial.

Step 2: Turn OVEN SET knob to

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

Step 3:

at longer if

Check foods

for doneness

minimum time on recipe. Cook

necessary. Switch off heat

and rcmove foods.

How to Time Bake

The

autom~tic

are

designed

off automatically

oven timer controls

to turn the oven on or

tit

specific times

Step 2: Turn OVEN SET knob

TIME BAKE. Turn OVEN TEMP knob to oven temperature; for example, start immediately and will stop

250°F.

The oven will

the time you have set.

How to Set Delay Start and Stop

Delay

Start

and

Stop is setting the oven timer off automatically at a later time than the present time of day.

turn the oven on

and

Step 3: Turn OVEN SET knob to TIME BAKE. TEMP

recommended

Ptacc I’()()d

and

[urrrcd have set.

knoh to 2500F.

automa[ icat Iy

on and

Turn OVEN SET to OFF

and rctnovc Caret’ut ty recheck

above. I 1. al I [operations explained.

Tur-n

OVEN

tcmperdture.

oven. ctosc

the

the oven

ol’f

at the times you

food from oven.

the steps given

ar-e

oven

wilt operate

wil

done

tis

should.

door

I be

Page 9

Baking Guide

1. Aluminum pans conduct heat

quickly.

b~king,

For most conventional

light, shiny finishes give best results because they help prevent

overbrowning.

For best results, we recommend dull bottom surfaces for

and

pie plates.

cake

pans

2. Dark or non-shiny finishes and

glass

cookware generally absorb

Food

Bread

Biscuits (

Coffee cake

Corn Gingerbread

Muffins

Popovers” Quick

Yeast

Plain rolls

Sweet

Cakes

(without shortening)

Angel food Jelly roll Sponge

Cakes

Bundt

Cupcakes Fruitcakes

Layer

Loal

Brownies

Drop

Rcfrigcrtitor

Rolled or sliced

E’ruits,

other Desserts

Btikcd cLls(ard

Puddings, Rice and Custard

Pies

Frozen Meringue

One l-W() C1.LISt

Pastry shell

Miscellaneous

Baked Sctilloped dishes SOLlf[leS

1/2

in. thick)

bread

or muffins

loaf

bread

bread (2 loaves)

rolls

cakes

apples

crust

potatoes

Cookware

Shiny Cookie Sheet Shiny Metal Pan with

satin-finish bottom

Cast-iron or Glass

Sbiny Metal

satin-finish bottom Shiny Metal Muffin Pans

Deep Glass or Cast-iron Cups

Metal

or Glass Loaf Pans

Metal or Glass Loaf Pans

Oblong

Shiny

Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan

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

Metal or Glass Pans Cookie Sheet

Sbeet

Cookie Sheet

Glass or Metal Glass Custard Cups or Casserole (set in pan of Glass Custard Cups or Casserole

Foil Pan on Cookie

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 or Metal Pan Glass Pan

Pan

Pan with

Muffin

Pans

bot

water)

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.

3. Preheating the oven is not

always necessary, especially for

foods which cook longer than

Oven

Temperature

4000-4750” 350°-4000 4000-4500

3500

4000-4250

.375° 350°-3750 375°-4250

375°-4250 350”-3750

325°-3750 375°-4000” 325°-3500

325°-3500 3500-3750 275°-3000

3500-3750

3500

325°-3500 3500-4000”

400°-4250 375°-4000

3500-4000” 3000

325°

4000-425””

325”-35[) 4000-4250

4000-4250”

4500

325”-4000”

~~5°-~750

300”-3500

Sbeet

Pans

Shelf

Position!

B, C

B B

A, B

B B

A B A

A, B

A. B

B B

B, C B, C

B. C B. C

B B

A B

B B B

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- i 5

45-60

45-65

20-25

2-4

hrs. 20-35

40-60

25-35

10-20

6-12

7-12

30-60”

50-90”

45-70

15-25

40-60 40-60”

12-15

60-90”

30-60”

30-75

to 40 minutes. For food with short cooking times, preheating gives

best appearance and crispness.

Although preheating is not

necessary with meats, it is

preferred for baked goods.

4. Open the oven door to check

fo(~d

as little as possible to prevent

uneven heating and to save energy.

Comments

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

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutes mix, or bake at then at

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

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

Paper liners produce moister crusts. Use

3000F.

individual cakes.

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

500F.

Reduce temperature to

arge

custard.

~ook

bread or rice pudding with

:ustard base 80 to 90 minutes.

~arge

pies use

quickly brown meringue.

!OOOF. for 8 ~ustard

emperature and longer time.

lncrcase time

size.

450°F.

350°F.

for 10 to 15 minutes.

and Shelf B

for more browning.

400°F. and

to 10 minutes,

fillings require lower

for lar&e

for muffin

for 25 minutes,

mav

be used.

for

small or

3000F.

for

more time.

use

amount or

Page 10

Roasting

Roasting is cooking by dry heat. Tender roasted uncovered in your oven. Roasting temperatures, which

should

spattering to a minimum. When roasting, it is not necessary to sear, to your meat.

Roasting is really a procedure used

Therefore, oven controls

BAKE or TIME BAKE. (You may

hear

indicating the oven is working properly. ) follow these steps:

Step 1: Check weight of meat, place, fat side up, in rack is a good pan for this. ) Line broiler pan with aluminum foil when cooking with fruits, cooking heavily cured meats, or for basting

food duritlg

spilling these materials liner or door.

Step 2: Position in oven on shelf

in A or B position. No preheating is necessary.

meat

or poultry

be low

bas(e,

slight clicking sound,

shallow pan. (Broiler

u~ing pan for

and

steady, keep

cover or

Rofisting

cooking. Avoid

for

meats.

/”-k-

marinating,

add

baking

is easy; just

roasting rack

can

water

are

pan

oven

set

with

and

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

Standing

roasts allows roasts to firm up and makes them easier to carve. temperature will rise about 5° to

10°F.;

temperature rise, if desired, remove roast from oven sooner (at 5° to the guide).

NOTE: You TIME BAKE, as described on page 8, to turn oven automatically.

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

time recommended for

is;

10 to 20 minutes. This

l~ternal

to compensate for

10°F.

less than temperature in

may

wish to use

and off

should

be removed when

Frozen Roasts

● Frozen roasts of beef, pork, lamb,

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

● Thaw most frozen poultry before

roasting

Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s

to ensure even doneness.

label.

Questions and Answers

300°F.

to check for

lbs.,

with reduced

cook a roast

Q. k it

donens

A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 cooked at time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it? A. Roasts are easier to slice if

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 or poultry?

A. It is unnecessary to preheat

your oven. Q. When buying a roast, are

there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in

thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey? A. Sealing the foil will steam

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

with a meat thermometer?

Step 3: Turn OVEN SET to BAKE

and OVEN

poultry

for

best brownin:.

TEMP to

tnay be

325°F. Small

cooked at

375°F.

—

——

Page 11

Roasting Guide

1. Position oven shelf at B for

small-size roasts (3 to 5

lbs.)

and

A for larger roasts.

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 the meat as

possible. (Broiler

pan

with rack is remove the roast from oven sooner

a good pan for this.)

~pe

Meat

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

Lamb

leg

or bone-in shoulder*

Veal

shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked ‘K For boneless rolled roasts over 6 inches thick. add 5 to 10 minutes per pound to times given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325° 350°

325°

3. Remove fat and drippings as necessary. Baste as desired.

4. Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal temperature

10°F.;

temperature (at 5° to

will

rise about 5° to

to compensate for

rise,

if desired,

10°F.

less than

temperature in guide).

Doneness

Rare: Medium:

Well Done: Rare: Medium: Well Done: Well Done: Well Done:

To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per Pound

3 to 5 Ibs. 24-35 35-39 39-45 3 I-33

21-25

25-30 24-28 30-35 35-45 35-45 30-40

18-23

minutes per pound (any weight)

3 to 5

lbs. Over 5 Ibs.

35-40 30-35 35-40 10 to 15 Ibs. Over 15 Ibs. 16-22

5. Frozen roasts can be conventionally roasted by adding

15 to 25 minutes per pound more time than given in guide for refrigerated roasts. (15 minutes

per

pound for roasts under 5 pounds.)

Defrost poultry before roasting.

Internal

Temperature ‘F

6 to 8 Ibs.

18-25

25-31 20-23 28-33

30-40

12-19

30°- 140° 150°- 160° 170°- 185° 130°- 140° 150°- 160° 170°- 1 85° 170°-1800

1700-1 80°

1 I 5°-1250

185°-1900 1 85°- I 90°

In thigh:

185°-1900

—

Page 12

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in

the oven. Most fish of meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum.

Step 1: [f meat has

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

Step 2: Place meat on broiler rack in broiler pan which comes with oven. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide. Most broiling is done on D position.

Step 4: Leave door ajar at stop

(except when broiling chicken). The door stays open by itself, yet the proper temperature is

maintained in the oven. Step 5: Turn OVEN SET knob to

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

fat

may be trimmed,

and

tender cuts

fat

or gristle

TEMP knob to

Step 6: Turn food only once during broiling. 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: When finished broiling,

turn OVEN SET knob to OFF.

Serve food immediately, leaving the broiler pan and rack outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

If desired, broiler pan may be

lined with foil and broiler rack

may be covered with foil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT

FOIL TO CONFORM WITH

SLITS IN RACK. Broiler rack is 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 NOT place a sheet of aluminum may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

foil

on shelf. To do so

Questions & Answers

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

A. Chicken is

recommended for broiling. This is because chicken is

relatively thicker than other foods you broil. Closing the door more heat in

chicken to cook evenly throughout. Q. When broiling, is it necessary

to always use a rack in the pan? A. Yes. Using the rack suspends

the meat over cooks, thus keeping meat drier. protected by the cooler, thus preventing cxcessi spatter

Q. Should I salt the meat

broiling? A. No.

and allows Always meat with with a fork When broiling poultry or fish, brush each side often with butter.

Q. Why are my meats not turning

A. In some areas,

(voltage) to

unit broiler Check to see if you arc using the recommended shelf position. for longest period of time indicated in the Broiling only once during

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

from sticking? A. No. The broiler rack is designed

to reflect broiler heat, thus the surface cool meat However, spraying lightly with a vegetable cooking spray before cooking wit cleanup easier.

the

and

Salt

out as brown as they should’?

these cases,

for I ()

pan

from

the

only

closed-door

the

oven which allows

the

pan. As

juices

stilt after

minutes

sticking to the

fail

into the pan,

rock find

smoking,

draws out

them

to evaporate.

cooking. Turn

tongs:

piercing meat

allows

juices to escape

the power

the

oven may be tow.

preheat

before ptacing

with

food

Guide.

broi

enoLlgh

the

food

hotds

[hc meat

Juices are

stay

before

the

juices

the broil

oven,

Turn food

ing.

keeping

pt”evetl[

surlacc.

broiler

make

Broit

rack

Page 13

Broiling Guide

1. 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.

2. Oven door

should be alar for all

foods except chicken; there is a special position on door which holds door open correct

ly.

3. For steaks and chops, slash fat

evenly around outside

edges

meat.

To slash, cut crosswise through

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done Rare Medium Well

Done

Chicken (4500

Bakery Products

Bread (Toast) or

Toaster Pastries

English Muffins

Lohster tails (6

to 8 oz. each)

Fish

Ham slices (450”)

(precooked)

Pork chops

Well Done

Lamb chops

Mcdiurn

Well Done Medium

Well Done

Wieners

similar precooked

stiLlsages. br~twulst

)

and

Quantity Thickness

X ib, (LlboLlt X

thin slices)

I lb. (4

to X in.

I in,

( I to I Y!

17: in, thick

to 2X tbs. )

whole (210 split

2 to 4 slices

1 pkg.

(split)

t -lb.

in.

1 in.

(7!

( I

~lboLlt I lb.

( I in.

about ) () to ) ?

( I ‘A

about I lb.

1 -lb. pkg. ( 10)

andlor

potties)

(hick

[hick

lbs.

)

2Y? Ibs.

lcng(hwise

(2)

l’illcts

71 to

thick

in. )

in.

(hick).

thick)

in.

thick),

oz.

outer fat surface just to the edge of

the meat. Use tongs to turn meat

over to prevent piercing meat and

losing juices.

4. 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 fat dripping.

Shelf

Position

D D D D D

D D

c D

First Side

Time, Minutes

X-9

12-13

28-30

2-3

3-4

13-16

IO- 12 12-13

Second Side

Time, Minutes

~1~

6-7

7 5-6

8-9

6-7

Y-l

16-18

X-20

z-1

Do not

turn over

4-5 8-y

4-7

4-6

12-14

l-~

6. Broiler does not need to be

preheated. However, for very thin

foods,

or to increase browning,

preheat if desired.

7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1 X

times per side.

Comments

Arrange in single layer.

Spdce

evenly.

Up 108 patties

Ste~ks

less than 1 in. thick cook through

t“ecornrnended,

Reduce time about 5 to 10 min. per side

for

cut-up chicken, Brush each side with melted butter”. Broil with skin-side-down

first and bruit

Space evenly. Place side-up

Cut

through back of shell, spread open. Brush with melted butter before broiling and alter

Handle

lemon

butter

desired. Preheat broiler to increase browning.

lncre~se

I X

in. thick or home-cured ham.

S]ash fat.

Slosh fat.

If’ desired, split sausages in half lengthwise;

take

about same time.

before

browning, Pan frying is Slash fat.

with door closed.

En&lish

muffins

and

brush with butter, if desired.

htilf

of broiling time.

and

turn very carefully. Brash with

befcrre

and during cooking, if

time 5 to 10 min. per side for

cut

into 5- to 6-in. pieces.

cut-

Page 14

Care and Cleaning

Proper important

you efficient and satisfactory

service.

carefully in caring for your oven

to maintenance.

care and

tissure

safe and proper

cleaning are

your oven will give

these directions

Oven Shelves

You

may

clean oven shelves

with

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.

Broiler Pan & Rack

After broiling, remove the broiler

pan

and rack and carefully pour off the grease. Wash and rinse the pan

and

rack in hot, soapy water.

food

has burned on, sprinkle the

rack

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

Do not store a soiled broiler pan

and

rack in the oven.

.,. ._

The oven lamp (bulb) is covered with

glass removable cover which is held in shaped wire. Remove oven door, if desired, to reach cover easily.

To 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.

● Replace bulb with 40-watt home

appliance bulb.

To 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.

● Connect electric power to oven.

place

with a

bail-

Removable Oven Door

Ill

To replace the door,

the hinges are in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then

slowly and evenly over both

hinges at the same time.

snap back against the oven

pull

them back out.

make sure

lower the door

If hinges

frame,

Adjusting Oven Thermostat

Use

the time given on a recipe when cooking the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. If you find that your foods consistently brown too little or too much, you may make a

simple adjustment in the

thermostat (OVEN TEMP) knob.

Pull the knob off the shaft, at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw directly under the pointer.

look

Porcelain Enamel and Painted Surfaces

Any acid

lemon

or mixtures containing tomato or vinegar) should be wiped up immediately. See guide for cleaning suggestions.

foods

spilled (such as

or other citrus fruit juices,

Oven Light Bulb

The light bulb is located on the back

wall

of the oven. Before replacing

elec(ric

main fuse or circuit breaker panel. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth. If you do, the bulb will break.

the

bulb, disconnect

power to the oven at the

The oven door is removable to make the interior more accessible.

To remove the door,

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

Note: Be careful not to place hands between the hinge and the oven door frame as the hinge could snap back and pinch fingers.

open it a few

To adjust the thermostat:

Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold both parts of the knob and turn so the top screw moves in the desired direction. To increase the

tem~erature

turn knob handle so moves toward the word To reduce the temperature indicated, turn knob handle so the screw moves toward the word

“COOLER.” You will hear and

the notches as you turn the knob.

4. Tighten the screws.

5. Return the knob to the

Re-check oven performance before

making any additional adjustments.

indicated bv the knob.

tha~

the screw

“HO~R.”

that

feel

range.

.——

Page 15

Cleaning Guide

N()’rP;: I.et

I’,iu’l’ Ilrui[er l)~in and

Rack

(.’ontrol Knohs

Ilake

Unit and

[ Init

outside (;lass

N’lctal

Porcelain

and

I;namel

Painted Surfaces

oven parts cool before touching or handling.

MATERIALS TO USE

● Soap

and

IIroil

E’inist

Water

Soap-Filled Scouring Pad

Commcrciai Oven

Cleaner

. Dishwasher

Mild Soap and Water

● Soap

and

Water

●

Soap and Water

. Paper Towel

●

Dry Cloth

●

Soap and Water

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. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controls to oven making sure each knob goes back where it came

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven

tloor.

spillover,

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

If knobs are removed, do not allow water to run down inside the surface of

while cleaning.

DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners.

DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These might

scratch the surface.

GENERAL DIRECTIONS

from.

residue or ash accumulates around the bake unit, gently wipe

glass

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.

Polisb

with dry

clotb.

cloth

OYCII (;askct

Silicone (

ttcal

l{csis[:ln[ )

Kubhcr

shel\es

()~en

l)oor’!:

oven

I,iner:):

((

’A(J’I’10N:

in LIsc, I

Sllill;t:c

lr))ll)~.(li:[l~.lj,

when

igh(

bLI

Ibs

01” i]l;ltin~idcs. 1“].ui[ .j~!iccs, I(M1:I(()

l\itl]

L:Irc hc. ing

Soap

and Water

Soap

and

Soap-Filled

Water

Scourin&

Pad

, Commercial Oven

[’leaner

Soap and Water

.Soap

~md

Water , Soap-Filled Scouring Pad

Commercial Oven

Cleaner

sauces

~nd

[ttkcn

IIOt [[)

Ioucb any hoI p[~rtion c>f

hasting materials containing

On edge of oven frame. Clean off soil with

Your shelves can be cleaned by using any and

sudsy

water and rinse thoroughly.

all

mentioned materials. Rinse thoroughly to remove all materials after cleaning, NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for small

part

of shelf and check for discoloration before completely cleaning.

DO NOT USE oven cleaners, cleansing powders or harsh abrasives.

To remove oven door for easier cleaning, see instructions on page 14. Use soap and water to thoroughly clean both the inside and outside of door.

first time, test cleaner on

Rinse well. NOTE: Soap left on door liner causes

additional stains when the oven is reheated.

Cool

before cleaning.

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

NOTE: Soap left on liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin layer of cleaner. Use

stubborn spots. Rinse

of rubber gloves is recommended. Wipe or rub lightly

well.

Wipe off any oven cleaner that gets on thermostat

bulb. When rinsing oven after cleaning, also wipe thermostat bulb.

the oven, When the

acids mtiy c;l~tse disc(>loratic)n, Spillovcrs sh(>uld

sL[rf>ice

COOI, cle:m :md rinse,

be wiped up

—

Page 16

...—..—

.,—.—

~~,

—--

—-

~-;

---

Questions? Use This Problem Solver

-.—

PROBLEM

OVEN DOES NOT WORK

AUTOMATIC OVEN TIMER DOES NOT WORK PROPERLY

BAKING RESULTS UNSATISFACTORY

BROILING RESULTS UNSATISFACTORY

POSSIBLE CAUSE AND REMEDY

● Difficulty may be

circuit fuse, a tripped oven circuit breaker, the depending on nature of the power supply. If a circuit control box uses fuses, the oven fuse (a cartridge-type) should be changed BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL these procedures,

NOTE: Apartment tenants or condominium owners should management to perform this check before calling

●

Oven controls are not properly set.

●

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

use of timer.

●

Check material and size of baking utensil; placement of shelf and food in oven. 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 oven door and preheat as directed on Baking page.

Be sure OVEN TEMP and OVEN SET are set at BROIL. If there was excessive smoking and spattering: Were shelf and broiler pan at position suggested on broiling guide? If aluminum foil was used on broil rack, was

the main distribution panel of your house caused by a blown oven

main fuse

the fuse blows or circuit breaker trips again,

or the main circuit breaker,

breaker is involved, reset

CIRCU~S.

for

service.

to 10 minutes). Then close the

handled according to directions?

If after doing one of

cdl

for service.

rquest

their building

it.

If the

If you need more GE Answer

800.626.2000 consumer information service

help...call, toll free:

Center@

Page 17

Page 18

Notes

Page 19

Wdll

Be There

With the purchase of your new HotpoiIlt appliance, receive the assurance that if you ever need information or

assis-

@nce, we’ll be there. Ml you have to do is cdl—toll-free!

In-Home Repair Service

808-GE-CARES

($00-432-273fl

our consun]el- service profi’ssionals” will

pro~ide experl lepair semice

your

I{otpoillt” appliance, scheduled

time

that’s convenient

Many

(;E1 (:OIISUII1(’I Se~~icc

operated

today venience

days, our

your appliance inside most repairs earl be han(iled in just OIle \’isit.

locations”

tolnorrow:

(7:()() a,il]. to 7:()()

!J:()()

a.m. to

fhctoI-y-tI:~illc>(f

offkr or at your

2:()() lJ.nl.

technicians

you

p.m. week-

aIld

011

fi)r

you.

conlpany-

service

corl-

Saturdays).

know

out-so”

Service Contracts

880-626-2224

YI)LI CaII tla~e (;k: (:ollsulller

the]-e

warra~lty contract eflk’ct

and you

discouIlt.

tract,

al today’s pri(es,

Parts

8f10-626-2002

Individuals qualified to service their own appliances

parts or a(cessol-ies s{tit dire.(tl}

their bonle, free our parts

over

47,()()() (icIIu il]c

and all

Master(;ard

accepted.

User maintenance instructions

contained in this booklet cover procedures intended to be performed by any user. Other servicing should be referred to quatified service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

[he

sec~]re fi’elitl~ ttlat

Scllice ~till

afier yotIr

expires,

wtlilc’ your Ltarratlt}

YOU.I-C,

’]1

Lkrith

assured

Hotpoinl”

I>urttl:lse

recei\t: a

tnultiple-ycal- colI-

stilt

t){’

plt)(tt](t

a (;l;,

is still

sul)statltia}

offi[f[]r[, sellice

andAccessories

c;iII tla\e ]Iee(te(t

of”

stlippillx (tlargt!

systc’nl pro~ides acc(?ss to

k~:tlc’wal I>a]-ts.

are Ftllt?’ W’arl”:ult[’(f. t~ls:f,

aIId

I)isc(jitr ca~(fs aI-{

generdy

it]

GEAnswer

Center”

8D&626.2800

~~’tlatt>~’c>r your

I {otpoit]t”

( ;enlei” illfi)rnlation service is

al)le t( )

help.

(tuc’stiotl-witl he answered ;It](l (ot]rteously.” 1 it]lc.

(

;E: Answer (;ente@ sem,ice

ol)et]

24 hours a

Telecommunication Device for the Deaf

{lucstion about

nlajor appliance,

Yl)ur cafl-and your

And

you

day;

days a

-1 \ ‘

-’

ff-?:’~:::,:.o,

.+,&%: , . . .

.:< - ~ F

‘p.

=? ~, ,

.-—

. . .

Su.,m A.

— . . . .

—. ..=

“ -m- . . . . . ,

can

week.

,, :~ L-z:,

,.,

For Customers With Special Needs...

800.626.2000

~’l)otl rt>(luest, we witl pro~ide cotltrols” for app]ianc’c’s, pla])tlillg a harrierfree kitchen pctsons tain

these

N()().(i2tj.2()

( :ot)sunlers with impaired hearing

{)1 sl)c,e(t~ ~~,t]() have

or a (att 800-’I’DD.(;FA(:” t( ) Le(tuc>st information”

variety’ otHotpoint

and a brochure

witl]

Iinlited

itetns,

()().

co]lvention;”

tc) :~ssist

nlobility. ‘Ii) [)h-

free of-charge, call

access to a

teletypewriter

(800-833-432~)

or service.

any

(JE Answ,

avail.

prc)mptf)

cafl

‘

,.-.’..,i~....

‘

:y:~-’:

,.<m..,

‘:

---- —-

Braiiie

fc)r

T.DD

tnay

Page 20

YOUR HOTPOINT BUILT-IN OVEN

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

pati of the

oven

that

fails because

any

of a manufacturing defect.

This warranty is extended to

the original purchaser and any

succeeding owner for products purchased for

ordina~

the 48 mainland states, Hawaii and Washington,

D.C.

In Alaska the

warranty is the same except that it is

LIMITED because

ship the product to

vou

~he servic’e ;hop

or for the service technician’s travel costs to your home.

All warranty

by our Factory

sewice will be provided

Sewice 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.

WHAT IS NOT COVERED

Service trips to your home to teach

you how to use the product.

Read your Use and Care material.

●

Replacement of house fuses or

resetting of circuit breakers.

●

Failure of the product if it is used

●

If you then have any questions for other than its intended purpose about operating the product, please or used commercially. contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

Center’”

800.626.2000

●

Damage to product caused by

accident, fire, floods or acts of God. WARRANTOR IS NOTRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

consumer information service

● Improper installation.

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,

home use in

must

~av

(

Part No. 164 D2092P236

Pub. No. 39-4689

MNU051

10.90 CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

RK524GI