GE RS504GN, RS622GN Use and Care Manual

How to

get

the best from

YomRange

—

Conknfi

Aluminum Foil Appliance Registration

Canning Tips Care and Cleaning

Clock/Timer Consumer Services

Energy-Saving Tips Features

Model and Serial Numbers Oven

Baking, Baking Guide Broiling, Broiling Guide

Continuous Cleaning Care 20 Control Settings

Door Removal Light; Bulb Replacement 21

Roasting, Roasting Guide 16, 17 Thermostat Adjustment

Problem Solver Safety Instructions

18

20-23

12

27

6,7

13

14,

E

18, 19

13

21

22 24

3,4

2 9

models

M504GN B622GN

5

2

Use and Care of

Surface Cooking

Control Settings Cookware Tips

Warranty Back Cover

GE Answer Center”

800.626.2000

8-11

10, 11

8

Help us help you...

Read this book carefully.

It is intended to help you operate and maintain your new range 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 range behind the storage drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you rweived a damaged range . . .

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

Save time and money. Before you request service . . .

Check the Problem Solver on page 24. 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 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

2

IMPO~~

Read all

Men

basic safety

be followed, including

MrudiomM@~&

using

el~tricai

prwautions~h~l~

appiiantis~’,.

‘

the

~~• c@&n

following:

● Use this appliance

intended use

manual.

● Be sure your

properly

by a

qualified

as described in

instied nd ~Mti

=hnician in

o~y for~h;” ~ ~ ~tie ~w@

tiis

apptiance is

.“

accordance with the provided ‘‘..

installation instructions.

●

Don’t

attempt to repair

replace any part of your

or range unless it

recommended in

other servicing to a qualified

●

Before

serviw DBCO~

-G~

petiorming PO-

iss~ifi@y

MS

book.

shouid be ~~

technicim. ~: ~.

any

~~~:

. ‘‘~ ~

~.

~~

‘‘

~~~‹ CO~DBESE=OUSLY

AT

~ HOU~O~

DIS~}~ONPH BY ~~O~G

OR SW~~G C~CWT

BRE~R.

w~

T~ ~S~

Ow ~

:

G–M-’:.:’

~

tip

~qti~

reauit. n

‘.’: ‘ ‘:

:

,,..

‘,...,’

~d ‘;’ ‘s~ver~ bums,

.,’

~~

●

prevent

dhti tipp~~thti “:’

~, ~ ~~Ü‹ ~~ h~ldQW@uch

or

-M

Anti-Tip sure the chain fits

tie

slot in the

If you

ti

for any reason, m~

the device is properly

deviee supphed, *

deviee.

pufl

the range

-rely ~

out fio~th~. ‘ ‘“

en~d

before you push the range

‘: ‘.”. “ ,

floor%

~...: ~~• ‘sflo~y~ur

~~• ,“ ~~~ap~i~~e for

,:

m

~~• ~

hck.

~~• ~ ~~ : ~*$* tie mm?

>

tiappHmce.

,,

‘:’ ‘.’’$.M.M l~ve ehiidren *-

shodd

not be l~aione

or-nded

.

a~bee isinuse. ~

ti~r & A*

“ *

~~’t ~low ~YO~@ tO

s~d ur hang On the

drawrar

‘:: ~~d~age

mn

tip

“ ‘~~ti

. #

:

‘

SHO~D N~

. .

~~•

.MBPLASMOF

it over,

C-ON:

c~~~mo~

.W~E ~R~N ~~

MG&C~DR~

‘.’:_E~

mm.

: .

~~~e~ w~=l~fitt~or

,’~-~amenbww

~e.ap~@e

~

,

~ .~@ridcouidbe

.:~~~q@ti~~o~@~t*~~h~t

katmg elements

Uw OMY dry pot

moist

‘.:’:.”

or damp potholders on

~~~~~ ~Y ~s~t in b~~

: ‘

fi~~~~” ~not l~twt

hot

elements. other buiky cloth,

a ~ ~~ ~~~ OR

,

C~~~uSTIBLE MAT~,

‘.:GASOW OR ~ER

~AMMABLE VAPORS AND

LIQ~S ~ THE WCNTY

‘OF ~S

in an ~ where

to

sit or sti on

rqetop. ~ey

~e~emd

T

mus~

-S

m

cHKDm

~W.

BE

A

~G

ON

T~

WCH 1-

F1-abl~

i~ited if

and

holde-

Do

Wety,

OR ANY

h~ti~

not use

nmr use

warming

a

~HER

tid

.

eiimbr

door,

-re

OF

S~-

A

~~g

may cause

towel

~S~

or

hot

o;

.-p hood and grease filters

clean to and to

an

o DO

or other

accumulate

maintain good venting

avoid

nOt let cooking grease

grease fires.

flammable materials

in

or

near

range.

●

Do not

fires, pmt.

surface unit by covering pan completely

cookie

~ase

out by

or,

dry

use

water on grease

Never pick Mp a flaming

Smother flaming pan on

with well-fitting lid,

sheet or

flat

tray, Flaming

outside a pan can be put

cov~ring

ifatiable, a

chemicai

with baking soda

multi-purpose

or

@m-type

extinguisher.

*DO not

touch heating

or hterior surface of oven.

These surtices

enough are

after

to

dark in

use,

clothing or

materiais wntact

areas nearby interior

maybe hot

burn

even though they

color. During

do not

touch,

other

flammable

surface units,

sutice

arti

of the oven;

units or any

or let

sufficient time for cooling, first.

Potentiaiiy

the

cooktop, surties

crevices around

Wmember:

of

the

door o men

the directions

cook the @mWm@~

This possibtiity

present

Wed

hot

cooktop

and areas

oven vent

near

sufices

the

opening, and

include

kcing

opeting

the oven

The inside surface

oven maybe hot when the

is

owned.

cooking

meat to an

emctiy

of at

pork,

and always

intemd

least

assures that, in the remote

that trichina maybe

in

the meat, it will be

and the meat will be safe

to eat.

the

fire

elemenfi

and

aflow

the

and

door.

follow

l~°F.

4

●

To

minimh

of burns, ignition of flmble

materials, and

han~e ofacontainer should be

tumd

toward the

range

nearby Sufice units.

●

Om

without @x@M@ over

Mways tum surface

More

the

sp~ago, the

center

~

po~b~ty

of

tha

unit to

coo-.

SAW

TH~E

~STRUCTIONS

Surface

●

Use cookware ofmedium-weight

Cooting

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the

surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

●

Watch foods when bringing them

quictiy

to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

●

Use residual heat with surface cooking whenever possible. For example, when cooking eggs in their shell, bring water and eggs to boil, then turn control knob to OFF position and cover cookware with lid to complete the cooking.

●

Use correct heat for cooking task:

HI—to start cooking (if time allows, do not use high heat to start).

MEDIUM HI—quick browning. MED—s1ow frying. WARM—to maintain serving

temperature of most foods. LO—to finish cooking most

quantities, simmer-double boiler heat and special for small quantities.

Oven

●

Cooting

Preheat oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

c

Always turn oven OFF before

removing food.

●

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

●

Cook complete oven meals instead

ofjust

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 amount of time.

●

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

●

When boiling water for tea or coffee, heat only amount needed. It is not economical to boil a container full of water for one or two cups.

5

Features of Your

Continuom-C]ean

Mode]

m622GN

Raqe

Standard.C]ean

Mode]

‘-

7

I

6

Feature Index

Explained

on page

Model Model

W622GN

m504GN

1 Oven Cycling Light 2 Surface Unit “ON” Indicator Light

13

8

3 Plug-In Surface Unit (Maybe 22,23

● ●

●

three 6-in.

removed when cleaning under unit.) one 8-in. one 8-in. 4 Chrome-Plated Drip Pans 5 Surface Unit Controls 6 Anti-Tip Device 7 Oven Vent Duct (Located under right

22,23

8

3

—

4 4

●

rear surface unit. ) 8 Oven Set Knob 9 Oven Temperature Knob

10 Automatic Oven Timer 11 Clock and Minute Timer

12

Oven Light Switch

13 Oven Shelves

14

13, 14

14 12 13 13

● ●

●

● ●

2

●

three 6-in.

●

2 14 Oven Shelf Supports 15 Removable Oven Door

16 Storage Drawer 17 Model and Serial Numbers 18 Bake Unit (Maybe lifted gently for

wiping oven floor. )

19 Broil Unit 20 Oven Interior Light 21 Lift-Up

Cooktop

22 Broiler Pan and Rack

13

21

6

2

14,23

18,23

21 21

18

●

● ●

●

7

Surface

See Surface Cooking Guide on pages 10 and

Cooting

U.

Surface Coating with

Infini@

Your surface units and controls

are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is OFF. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being

maintaind.

Switching heats to higher settings always shows a quicker change than switching to lower settings.

Heat

betw=n

Controk

the words LO and

How to Set the Controls

1+

I

SteD

1:

puskin.

Step 2:

counterclockwise to desired heat setting.

Control must be pushed in to set

ody

from control is in any position other than without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat on any

1111

Grasu control knob and

-

Wrn

either clockwise or

0~

position. When

0~,

it may be rotated

sufice

unit is on.

Coo-

Guide for

Using Heat Settings

HI—Quick start for cooking; bring water

to

boil.

~D~

maintain fast boil on large amount of food.

~D—Saute

slow boil on large amount of food.

W-—Steam

maintain serving temperature of most foods.

LO-Cook after starting at HI; cook with little water in covered pan.

N~E:

1.

At HI, MEDIUM HI, never leave food unattended. cause smoking; greasy may catch fire.

2. At WARM, LO, melt chocolate, butter on small unit.

HI—Fast fry, pan broil;

and brown; maintain

rice, cereal;

Boilovers

spillovers

8

Questions &

bwem

Q. May I can foods and preserves on my surface

A. Yes,

designed for canning purposes. Check the manufacturer’s

instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the surface unit. Since canning generates large steam, be careful to avoid bums from steam or heat. Canning should only be done on surface units,

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

but only use cookware

uniti?

amounk

of

Q. Can I use special cooking equipment, like an oriental wok,

on any surface unit?

A.

Cookware without flat surfaces

is not recommended. The life of

the surface units can be shortened

and the range top can be damaged from the high heat needed for this

type of cooking.

Q. Why am I not getting the heat I need from my surface units even though I have the knobs on the right setting?

A. Afier turning surface units off

and making sure they are cool, check to make sure that your

in units are securely fastened into

the surface connection.

plug-

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because

flat. Make sure that the “feet” on your surface units are sitting tightly in the range top indentation and the drip pan is flat on the range surface.

Q.

Why is the porcelain finish on

my cookware coming A.

If you set your surface unit higher than required for the cookware material, and let the cookware sit too long, the cookware’s finish may smoke, crack, pop or burn, depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

the

surface unit is not

offl

Home

Canning should be done on surface

In surface cooking, the use of pots extending more than one inch beyond the edge of the surface unit’s drip pan is not recommended. However, when canning with a

water-bath or pressure canner, large-diameter pots may be used.

This is because boiling water temperatures (even under pressure) are not harmful to

surrounding the surface units.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER

POTS FOR

FOODS

Most syrup or sauce and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm surfaces surrounding surface units.

Canniq ~ps

unik

only.

cooktop surfaces

FR~G

~HER

OR

THAN WATER.

mixtures—

cooktop

BOm~G

Observe in

Canni~

1.

Be sure the canner fits over the center of the surface unit. If your range or its location does not allow

the canner to be centered on the

surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

MGHT

Followi~ Poink

~ONG

..,:,::;::{:{;:::,.

n

mm

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture

Extension Service.

4. Remember that canning is a process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful

when canning.

N~E:

If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by:

(1)

using a pressure canner, and

(2) starting with HOT tap water for fastest of water.

he~ing

of large quantities

9