GE RA511J, RA513J, RB524J, RB525J, RB525GJ Use and Care Manual

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H m

Con@n&

AluminumFoil Anti-TipBracket

Appliance Registration

Energy-SavingTips Features

Instillation Instructions Leveling

Model and SerialNumbers Oven

Baking, Bating Guide BroiJing,BroilingGuide 20,21

Control Settings Door Removal

Light; BulbReplacement 15,22

Roasting, RoastingGuide 18,19

Therinostat Adjustment 23 VentDuct

Prob[em Solver Repair Service

Safety Instructions

Surface Cooking

Control Settings Cookware Tips

3,5

6-9

5 2

E-21

16,17

22 25

3,4

‘10-13

12, 13

models

RS46J

U4KJ

It isintendedtohelp youoperate

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andmaintainyournew range properly.

Keepit handy for answerstoyour

questions.

Ifyoudon’t understand something or need more help, write (include yourphonenumber):

ConsumerAffairs

Hotpoint AppliancePark Louisville,KY40225

writedownthemodel

andserialnmbers.

You’llfind them on a label on thefront of the range behind the ovendoor.

These numbers are also on the

Consumer Product Ownership

RegistrationCard that came with yourrange. Beforesending in this card, please write these numbers here:

Ifyoureceived

dmaged range...

bediately contacttie dealer (or builder)that sold youtherange.

savetimeandlnonev.

Check the Problem Solveron page25. It listscausesof minor

operatingproblems that youcan correct yourself.

—

‘k!

ModelNumber

Serial Number

Usethese numbers in any correspondence or service calls concerning your range.

ANTI-TIP bracket suppfied. To

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.... ... .

checkiftie bracketisins’ded ad engagedproperly,removethe drawer(on

models so equip@)

andinspecttherearlevelingleg. M&esureitfitssecurelyinto theslotinthebracket.

Formodelswithoutastorage drawer,carefillytiptherange forwardtoch~k if theANTI~P bracketisengagedwiththe levelingleg.

you pull the rangeoutfromthe

d foranyreason,makesure therearlegisreturnedtoits positionintie bracketwhenyou pushMerwgeback.

@X(eephoodand grease filtem

to maintain good venting

Cleml

and to avoid grease fires.

@Do nottouchhmthg

elemen~ or hterior surface of

oven.Thesesufices maybehot enoughtobumeventhoughtiey aredarkMcolor.Duringand af~r use,donottouch,orlet

clotig orotherflamable ma&ridscontactsutiaceuti@, areasnearbysurhceutiworany

interiorareaoftie oven;allow sufficienttimeforcooling,first.

Potentiallyhotsurfacesinclude thecooktopandareasticingthe cooklop,ovenventopeningand

surfacesneartheopening,and. crevicesaroundtheovendoor. Remember:TheinsidesLIrfice oftheovenmaybehotwhentile doorisopened.

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----

surfaceCooItimgUnib

;

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t’:;

USEproper~a size—This

appliance is equipped with one or more surface units of different

size. Select cooh~are having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of tie heating element to direct contact and may result in ignition of

clothing. Proper relationship of cookware to burner will also improve efficiency.

@Never leave SUfiace Utim mmndd at w kt **S. Boilover causes smoking and greasy

onfire.

@BeSmetip pm ad vent duck are notCoveredmd are b place.Theirabsenceduring cookingcoulddamagerange

partsandwiring.

spilloversthatmaycatch

removabiesurfaceUtib. Don’t ‘

putthemh a tishwmher.

~~@ forf@Rg Shoddk as

&y w

foodsormoistureonfreshfotis ‘~ cancausehotfattobubbleup andoversidesofpan.

xible. Frostonfrozen

-;___

@mn’t usealumtium fotito

Itie dtip pa~ or anywherein theovenexceptasdescribedin thisbook.Misusecouldresultin a shock,firehazardordamage totherange.

@only Cetiin tyw ofglms9 glms/cetie, eatihenmre or other glwed Conhinemare Snitibleforrange-tipSertiee; othersmaybreakbecauseofthe suddenchangeintem~rature. (Seesectionon “Surface Cooking”forsuggestions.)

@Tomiti.ize the possibility

@fbuTm7ignitionofflammable materials,and.spfllage,tie handleofaco~~hinershouldbe tL3rEedtoward.tie centerofthe

~~~g~w~~?oult&A$endingover nearby

g?/\“ ~>.?~$?-l‘?

!;jf~,jj i~>}iu,,.-

sllrface Ultih.

,$yLz;9)7~<?:fqx-~c~~:

PA2V?c$,yd LL.=.-. ~-:

5$?Q%”,S~~~~-.d\

-*WT=’~~skgcaGlrli~m .

‘“face~dmr~to

@Alwaysheatfatsiowly9 md

watchasitheats.

usedeep fat$Mrmometer

wheneverpssible toprevent overheatingfatbeyondtie smotig point.

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ovenCoohg

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~~~~~~g~~~~~~$Oit.floor ioverings

suchas cushionedvinyl or

carpeting. When movingthe range on thistype of flooring,use care, and it is recommendedthat these simple and inexpensiveinstructions be followed.

The rangeshouldbe instiled on a sheetofplywood (or similar material)as follows:l~en the

floor coveting ends at the~ront of

$herange, the area that the range willrest on shouldbe built up with plywoodto the samelevelor higher

than the floor covering.This will allowthe rangeto be movedfor cleaningor servicing.

velingscrews are located on each corner of the base of the range. Removethe bottomdrawer

(on models so equipped) and you

can levelthe rangeon an uneven floor with the use of a nutdriver.

To remove drawer,pulldrawer

outall theWayy tilt up thefront

andtalie it out.To replace

drawer, insert glides at back of drawerbeyondstopon range glides. Lift drawer if necessary to insert easily.Let front of drawer down,

then push in to C1OSC.

@Use cookwareofmtiium weight

aluminum,with tight-fittingcovers, and flat bottomswhichcompletely covertie heatedportion ofthe sufiaceunit.

@Cookfreshvegetableswitha minimumamountofwaterin a coveredpan.

e W“tchfQOdSwhen bringingthem quicMyto cookingtempera~res at

HGH heat. When food reaches cootig temperature, rduce heat immediatelytolowestsettingthat WWkmp it cootig.

@Use Rsidud heat with sufice cookingwheneverpossible. For example,when cookingeggsin the shell, bring waterad e~s to boti,

then fiJrntoOFF positionand coverwith lid to completethe cooking.

~Use correctheatfor cooking task

~GH—to stafl cooking

(iftime

Wows,donotuseWGHheatto

start). MEDIUM HI—quickbrowning. MEDIUM—slow frying. LOW—fitishcooking most

quantities, simmer-double boiler heat, finish tooting, and special for srna~lquantities.

}VARM—tomaintain serving temperature of most foods.

~when boiling water for tea or

coffee, It is not economical to boil a

col~tainerfullof water forone or two cups.

heatonly amount needed.

@Preheatovenonlywhen

necessary.Mostfoodswillcook

satisfactorilywitiout preh~ating. If youfindpreheatingisnecessary, watchtheindicatorlight, and put foodin ovenpromptlyaftir the lightgoesout.

a A]waYsturn OVenOFF before

removingfood.

~u~ingbaking,avoidfrequent

door openings.Keepdoor open as short a time as possibleif it is opened.

@Cook completeovenmeals insteadofjust onefooditem. Potatoes,othervegetables,and somedessertswill cook together with a main-dishcasserole, meat loaf, chicken or roast. Choose foodsthat cook at the same temperatureand in approximately

the same time.

~Use residud heat in the oven

wheneverpossibleto finish

cookingcasseroles, ovenrneds, etc.

Alsoaddrolls or precooked

dessertsto warm oven,using residud heat to warm them.

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*One surface unit ONindicator light on

RA511J,4 on I?A513J(one over each surface unit control)

**No oven light on RA511J

see

page

2 SurfaceUnit Controls

3 “ON” IndicatorLight/Lights

forSurfaceUnits

\ 4 Oven Set Control 15

/ 5 Oven TempControl

I 6 Oven CyclingLight

7 AutomaticOven Timer,

Clock and Minute Timer

8 Stay-UpCalrod@SurfaceUnit

(Mayberaisedbutnotremoved whencleaningunderunit.)

9 Plug-InCalrod@SurfaceUnit

(Mayberemovedwhencleaning —_ —-

~w“

\ ~5 Broil Unit

] 16 BakeUnit(Maybe liftedgently j forwipingovenfloor.)

underunit.)

10 Chrome-PlatedTrimRings

andPorcelainDripPans

11 Chrome-PlatedTrimRingsand

AiuininumDrip Pans

12 OvenVentDuct(Locatedunder

rightrear surfaceunit.)

13 OvenInteriorLight(Comeson

automaticallywhendooris opened.)

i4 Oven LightSwitch

15 15 14

3 6-in.

18-in.

4 4 4

3 6-in.

18-in. 18-in.

3 6-in.

36-in.

18-in.

clock &

Min.Timer

3 6-in.

18-in.

2 6-in.

2 8-in.

I !7 Oven Shelves

18 OvenShelfSupports (LettersA, B, C and

D iildicatecookingpositionsforshelvesas

rccoinrncndedoncookingg~iides,)

..... ..

15 15

—.—

Q Q

-..1

i :

.’

“:

Explained

on Dage

1 ModelandSerialINumbers

2 SurfaceUnitControls

3 “ON” IndicatorLigl~t/Lights 10

for SurfaceUnits

4 OvenSetControl u

...

5 OvenTempControl

6 Oven CyclingLight

7 AutomaticOvenTimer,

Clock and MinuteTimer

8 Stay-UpCalrod@SurfaceUnit

(Maybe raised butnotremoved when cleaningunder unit.)

9 Chrome-PlatedTrimRingsand

AluminumDrip Pans

10 OvenVentDuct (Locatedunder

right rear surface unit,)

11 OvenInterior Light (Comeson

automaticallywhen door is opened.)

12 OvenLight Switch

15 15

23 3 6-in.

18-in.

3 6-in.

18-in.

3 6-in.II

1g-in.

‘-

I 13 BroilUnit

14 BakeUnit (Maybe lified gently

for wiping oven floor.)

/ 15 Oven Shelves

16 Oven Shelf Supports (Letters A, B, C and

D indicate cooking positionsfor shelves as recommended on cookifigguides.)

[8 StorageDrawer

19 Anti-TipBracket

(See Installation Instructions)

20 24

3,5

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