GE RS504GP, RS622GP Use and Care Manual

YourRange

Contents

Alumlnum FOII Anti-Tlp De~lce

Applldnce Reg]\trdlon

Canning Tip\ Cde dnd Cleanlng

Clock/T1nler Consumer Services

Fedtures Model and Scrid Numbers

Oven

Baking Broiling, Broiling Guide

Cimtinuous Cleaning Care

Door Removal Light: Bulb Replacement

Roasting. Roasting Guide Shelves

Thermostat Adjustment

Problem Solver

Safety Instructions

4, 18,20

3,25

20_25

6,7

Il. 12

1~-15

18, 19

16, 17

11,23

3-5

21 ~’2

UseandCare

~ 9

ofModels

RS504GP RS622GP

..s’

Surface Cooking

Control Settings

Cookware Tips Wdrranty

GE Answer Center’

800.626.2000

8,9

Back Cover

HcnPollur

MNU127 Rev. 1

3q.47~

. .

IIJiill

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 GE Appliances 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:

Model Number

SerialNumber Use these numbers in any

correspondence or service calls concerning your oven.

IF YOU NEED SERVICE

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 in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page in (he back of

We’re proud of our service and want you to be pleused. If (or some reason you are not happy with the scrvicc yoL1receive, here are three steps to follow for further help.

F[RST. contact [he people who serviced your appliance. Explain why you are not pleased. [n most cases. [his will solve the problem.

this guide.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North W~cker Drive Chicago, IL 60606

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 only for its intended use

as described in this manual.

c Be sure your appliance is properly

installed and grounded by a qualified technician in accordance with the provided installation instructions.

cDon’t attempt to repair or replace any

part of your oven unless it is specifically recommended in this guide. All other servicing

should be referred to a qualified technician.

s Before performing any service,

DISCONNECT THE OVEN POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING

THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

A WARNING—AH ranges can tip tind

[f you null the range (WI from the wall for anv

re;som’ make surclhc dc~icc is properly en@@ before you push the range back. Plctise refer to the Anti-Tip device information in the back of this book. Failure to take this precaution could result in tipping of the ran:e and injury.

● Do not leave children done-children silould

not be left alone or unattended in an area where on

appliance is in use. They should never be allowed

to sit or stand on any part of the uppliance.

. Do not allow anyone to climb. stand or hang on

the door. They could damage the oJIen.

...

Q?&

injury could result. To prevent accidental tipping of the rtingc from abnormal usage. including

excess Ioadin: of the oven door. attach it to the wall or [1OOI.by installing [hc An(i-Tip dc~icc supplied. To insure [he device is properly inst:llled and Cngagedq

rcnlo~’cthe drawer panel and inspect the rear-lmwling leg. MAe sure it

fits securely.

● CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN OVEN. CHILDREN CLIMBING ON THE OVEN TO REACH ITEIMSCOULD BE SERIOUSLY INJURED.

. Teach children not to play with the controls or

any other part of the range:

●

Never leave the oven door open when yOLIare not watching the range.

●

Never wear loose-fitting or hanging garments

while using the applian;e. Be ca;ef;l-when

reaching for items stored in cabinets over the oven. Flammable material could be ignited if brought in contact with hot hetiting elements and may cause severe burns.

“DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

757

pot hok.lcrs touch hot heating elements. Do not usc a towel or other bulky cloth.

GFor your safety, never use your appliance for

warming or heating the room.

● Keep hood and grease filters clean to muinttiin

U()()~ ~~~]~ting aIId to uvoid grease fires.

c Do not let cooking grease or other flammtible

materials accumulate in or near the oven.

k ‘,.’

by covering pan completely with well-fitting lid, cookie sheet or tlat tray, or if available, use a dry chemical or foam-type extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or. if available,

a multi-purpose dry chemical or foam-type

fire extinguisher.

Flame in oven can be smothered completely by closing the oven door and turning the oven control to OFF or use a dry chemical or foam-

type extinguisher.

c Use only dry pot holders—moist or

‘ dwnp pot holders on hot surfacts may

result in burns from steam. Do not ]et

. Do not use water on grease fires.

Never pick up a flaming pan.

Smother tlaming pan on surfiice unit

. .

IMPORTANT SAFETY INSTRUCTIONS

(continued)

s Do not touch heating elements or interior

surface of oven. These

to burn even though they are dark in color. During and after use, do not touch, or let clothing or other tlmmable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop, areas ftiring the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door, and metal tnm parts above the door. Remember: The inside stirface of the oven maybe hot when the door is opened.

QWhen cooking pork, follow the directions exactly

and :dwuys 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 will be killed and the meat will be safe to eat.

● After broiling, always take the broiler pan out of

the range and cican it. Leftover grease in the broiler

pm can catch fire next time you use the pan.

(hw-1

eStand away from range when opening oven

door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

surfaces maybe hot enough

When using cooking or roasting bags in oven, .

followthe manufacturer’s directions.

Do not use your oven to dry newspapers. If overheated, they can catch fire.

Do not leave paper products, cooking utensils, or food in the oven when not in use.

Surface Cooking Units

●

Use proper pan size-This appliance is equipped

with one or more surface units of different size.

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

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

● Never leave surface units unattended at HI heat

settings.

spillovers that may catch on fire.

● Be sure drip pans and vent ducts are not

covered and are in place.

cooking could damage range parts and wiring.

● Don’t use aluminum foil to line drip pans or

anywhere in the oven except as described in this

book. Misuse could result in a shock, fire hazard or

damage to the range.

Boilover causes smoking and greasy

Their absence during

,$=

● Don’t heat unopened food containers. Pressure

could build up and the container could burs~

causil~gan injury.

QKq oveu vent duct unobstructed. s Keep oven free from grease buildup. s Place oven shelf in desired position while

cool. If N-Avesmust be handled when hot, do not

let pot holder contact heating units in the oven.

c Pulling out shelf to the shelf stop is a

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

—.

ovenk

● Only certain types of glass? glass/ceramic,

earthenware or other glazed containers are

suitable for range-top service;

others may break -

because of the sudden change in temperature. See

the section on Surface Cooking for suggestions.

● To minimize the possibility of burns, ignition of

flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

● Always turn surface unit to OFF before

removing cookware.

● Never clean the cooktop surface when it is

Some cleaners producenoxious fumes and

hot.

wet cloths could cause steam bums if used on a hot surface.

(’-’

c Keep an eye on foods being fried at HI or

MEDIUM HI heat settings.

● To avoid the possibility of a burn or electric

shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.

● Don’t immerse or soak removable surface

units. Don’t put them in a dishwasher.

● When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread the flame.

● Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pdn.

● Use little fat for effective shallow or dtwp-fat

frying. Filling the pan too full of fat can cause

spillovers when [“owlis w.khd.

c if a combination of oils or thts will be used

in frying, stir togcttwr before lm:Nin:, or M Fdts

‘ melt slowly.

. .

● Always heat fat slowly, :lndwatch as it heats.

● Use deep ftit thmvnometer whenever possible to

prevent {)verheatin: [“atbeyond the smoking point.

● Never try to move a pan of hot Fat,especially a

deep fat t’ryer.W.~ituntil the fat is cool.

SAVE THESE INSTRUCTIONS

,. ... ... . . . . .

FEATURES OF YOUR RANGE

Continuous-Clean

Model

RS622GP

???

111—

“-F

Standard Model RS504GP

L ,t

Explained

Feature Index

1 Storage Drawer 23

2 Model and Serial Numbers 2

on page

3 Bake Unit

(May be lifted gently for wiping oven floor.)

4 Broil Unit

5 Oven Interior Light 22 6 Lift-Up Cooktop 22

7 Chrome-Plated Drip Pans 24

8 Plug-in Surface Unit

(May be removed when cleaning under unit.)

9 Surface Unit Controls

10 Oven Light Switch 11

11 Oven Set Knob 13 12 Anti-’rip Device 3,25

13 Oven Vent Duct

(Locoted under right rear surfiice unit.)

14 Automatic oven Timer 15 Clock and Minute Timer

16 Oven Temperature Knob 17 Surface Unit “ON” Indicator Light 18 Oven Cycling Light 19 Oven Shelf Supports

ZO (Jven $JheIves

21 Removable Oven Door with Broil Stop Position

(Easily removed for oven cleaning.)

—

10, 13

11, 12

11,23

22 Broiler Pan and Rack

SURFACE COOKING

Surface Cooking with Infinite Heat Controls

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 the word LO. [n a quiet kitchen. you may hear slight

“-ciicking” sounds during cooking, indicating heat

sett:ngs selected are being maintained. Switching heats to

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

Cooking Guide for Using Heat Settings

How to Set the Controls

clockwise or counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

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

MEDIUM LO—Steam rice, cereal; maintain serving temperature of most foods.

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

(!!)

H&Quick start for cooking; bring water to boil. MEDILJM l-H-Fast fry. pan broil; mainttiin fast boil

on large amount of food.

lVIED-Saute und brown: maintain slow boil on large amount of food.

COOKING TIPS

Cookware

Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat. but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the circle more than 1 inch.

NOTE: c At HI, MEDIUM HI, never leave food unattended. ‘~

Boilovers cause smoking; greasy spillovers may

catch fire.

. At MEDIUM LO, LO, melt chocolate, butter on

small unit.

Right

NOT OVER 1“

■

Wrong

OVER 1“

(@eep Fat Frying

—

Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

HOME CANNING TIPS

Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the surface unit wfil cause a build-up of heat that will damage the porcelain cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

+..

..,.

‘“’:& ““‘

~icanningshouldh

‘~+;pots thtit extend beyond one inch of the surfi~ce unit

circle are not recommended for most surface cooking.

However, when canning with water-bath or pressure

canner, Iargcr-diumeter pots may be used. This is

because boiling wtitcr temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surFace units.

done on the cooktop only.

Observe the Following Points in Canning

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 heating area,

use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

,,F”>

‘?4

Flat-bottomed canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm the glass cooktop surtice.

3. When canning, use recipes and procedures from reputable sources, Reliable recipes and procedures are available from the manuticturer 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. NOTE: If your house has low 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 of large quantities of water.

tapwaterfor fastest heating

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