GE RS504GN, RS622GN Use and Care Manual

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Page 1

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

20-23

6,7

14,

18, 19

22 24

3,4

2 9

models

M504GN B622GN

Use and Care of

Surface Cooking

Control Settings Cookware Tips

Warranty Back Cover

GE Answer Center”

800.626.2000

8-11

10, 11

Page 2

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

Page 3

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

book.

shouid be ~~

technicim. ~: ~.

any

~~~:

. ‘‘~ ~

‘‘

~~~‹ CO~DBESE=OUSLY

~ HOU~O~

DIS~}~ONPH BY ~~O~G

OR SW~~G C~CWT

BRE~R.

T~ ~S~

Ow ~

G–M-’:.:’

tip

~qti~

reauit. n

‘.’: ‘ ‘:

,,..

‘,...,’

~d ‘;’ ‘s~ver~ bums,

.,’

●

prevent

dhti tipp~~thti “:’

~, ~ ~~Ü‹ ~~ h~ldQW@uch

-M

Anti-Tip sure the chain fits

tie

slot in the

If you

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

~~• ~

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

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

sit or sti on

rqetop. ~ey

~e~emd

mus~

-S

cHKDm

~W.

WCH 1-

F1-abl~

i~ited if

and

holde-

Wety,

OR ANY

h~ti~

not use

nmr use

warming

~HER

tid

eiimbr

door,

-re

S~-

~~g

may cause

towel

~S~

hot

.-p hood and grease filters

clean to and to

o DO

or other

accumulate

maintain good venting

avoid

nOt let cooking grease

grease fires.

flammable materials

near

range.

●

Do not

fires, pmt.

surface unit by covering pan completely

~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

@m-type

extinguisher.

*DO not

touch heating

or hterior surface of oven.

These surtices

enough are

after

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:

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

owned.

cooking

meat to an

emctiy

of at

pork,

and always

intemd

least

assures that, in the remote

that trichina maybe

the meat, it will be

and the meat will be safe

to eat.

the

fire

elemenfi

and

aflow

the

and

door.

l~°F.

Page 4

●

minimh

of burns, ignition of flmble

materials, and

han~e ofacontainer should be

tumd

toward the

range

nearby Sufice units.

●

without @x@M@ over

Mways tum surface

the

sp~ago, the

center

po~b~ty

tha

unit to

coo-.

SAW

TH~E

~STRUCTIONS

Page 5

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.

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.

Page 6

Features of Your

Continuom-C]ean

Mode]

m622GN

Raqe

Standard.C]ean

Mode]

‘-

Page 7

Feature Index

Explained

on page

Model Model

W622GN

m504GN

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

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

—

4 4

●

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

10 Automatic Oven Timer 11 Clock and Minute Timer

Oven Light Switch

13 Oven Shelves

13, 14

14 12 13 13

● ●

●

● ●

●

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

14,23

18,23

21 21

●

● ●

●

Page 8

Surface

See Surface Cooking Guide on pages 10 and

Cooting

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

SteD

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

position. When

0~,

it may be rotated

sufice

unit is on.

Coo-

Guide for

Using Heat Settings

HI—Quick start for cooking; bring water

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:

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

Page 9

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

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

on any surface unit?

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.

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

THAN WATER.

mixtures—

cooktop

BOm~G

Observe in

Canni~

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

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

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

Page 10

Surface

Control

Cooki~

SettiWs

HI—Highest setting. MEDIUM HI—Setting halfway

between HI and MED.

MED—Medium setting. WAW—Setting

halfway between

MED and LO. LO—Lowest setting.

Guide

Cookware

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other

metils. Cast iron and coated

iron cookware is slow to absorb heat, but generally cooks evenly at LO to MED settings. Steel pans may cook unevenly if not combined with other metals.

~ps

cast-

To conserve the most cooking

energy, pans should be flat on the

bottom, have straight sides and

tight fitting lids. Match the size of the saucepan to the size of the surface unit

pan that extends more than an inch beyond the edge of the drip pan traps heat which

causes discoloration ranging from blue to dark gray on chrome drip pans.

Fond Cereal

Cornmeal, grits,

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry

Braised: Pot roasts of beef. lamb pork steaks and chops

Pm-fried: Tender chops; thin steaks up

steaks; hamburgers;

franks

thin fish fillets

veal;

3/4-inch; minute

and sausage;

Cookware

Covered Saucepan

Uncovered

Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Cwered

Saucepan

Uncovered Skillet

Covered

Saucepan

Covered Skillet

Uncovered Skillet

Directions and Setting

Shrt

Cooking

HI. In covered pan, bring water to boil before adding

cereal.

HI. Stir together water or

milk and cocoa ingredients.

iust

to a boil.

Brine HI. At first perk, switch

heat to

WARM.

H1.

Cover eggs with cool water, Cover pan, cook until steaming.

MEDIUM HI. Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI.

Heat butter until light golden in

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then

Mat.

brown meat. Add water or other liquid.

HI. Preheat skillet. then

grease lightly.

color.

add

Switch to MEDIUM HI

Setting to Complete Cooking

WARM or LO, then add cereal Finish timing according

package directions.

MED. Cook 1 or 2 minutes to completely

WARM to maintain gentle but steady perk.

WARM. Cook only 3 to 4

minutes for soft cooked; 15 minutes

Continue cooking at MEDIUM HI until whites are just set, about 3 to 5 more minutes.

WARM, then add bottoms of eggs have just set, carefully turn over to cook other side.

WARM. Carefully add eggs. Cook uncovered about 5 minutes at MEDIUM HI.

MED. Add egg mixture. Cook, stirring to desired doneness.

WARM. Stir occasionally and check for sticking.

WARM.

tender.

MEDIUM HI or MED. Brown

and

cook to desired doneness,

turning over

blend

for

hard cooked.

Simmer until fork

needed.

ingredients.

eggs.

When

Comments

Cereals bubble and expand as they cook; use large enough

saucepmr

to prevent

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer

you

do not cover skillet, baste

eggs with fat

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue cooking. For omelet, do not stir last few minutes. When set, fold in half.

Fresh fruit: Use water per pound of fruit.

Dried fruit: Use water as package directs. Time depends fruit has been presoaked. If not, allow more cooking time.

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice meat broth.

Timing:

Steaks

2 hours. Beef Stew: 2 to 3 hours.

Pot

Roast: 2 % to 4

Pan f~ing and

preheat skillet before adding

is best for thin steaks

chops. If rare is desired.

boilwer.

cups.

cook tops evenly

set slightly after

1/4

1/2

cup

whether

1 to 2-inches: 1

hours.

meat

Page 11

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from accumulated grease.

RIGHT WRONG

OVER 1“

Food

Fried Chicken

Pan

fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate, butter, marshmallows

Parscakesor

French toast

Pasta Noodles or spaghetti

Pressure Cooking

Puddings, Sauces,

Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers;

mushmoms: celerv:

Rice and Grits

etc.

Cookware

Covered

Skillet

UncoveM

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small

Uncoverd

Saucepan. Use small surface unit

Skillet or Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered

Skillet

Covered Saucepan

Directions and Setting

Cookirs~

to Start

HI. Melt fat. Switch to MEDIUM HItobrown chicken.

HI.

Irrcoldskillet,

bacon slices. Cook until

starting to sizzle. HI. Melt fat. Switch to

MEDtobrown

HI. Cover meat with water and cover pan or kettle. Cook until steaming.

LO. Allow melt through. Stir to smooth.

MEDIUM HI. Heat skillet 8to

10minutes.

HI.

Irrcovered kettle, bring

saked

watcrto a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch water in saucepan. Add

saitandprepared Irrcoveredsaucepan bring

to boil, HI. Measure water and salt

as above. Add frozen block of vegetable. In covered saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted boil.

arrange

slowly.

10to

15 minutes to

Grease lightly.

vegetable.

watertoa

Setting to Complete Cooking

WARM. Cover skillet and cook until tender.

Uncover last few minutes.

MEDIUM HI. Cook, turning over as needed.

WARM. Cover and cook

until

tender.

WARM. Cook until fork tender. (Water should slowly boil. ) For very large loads, medium heat be needed.

Cook2 to 3

MEDIUM HI. Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout

cookirrz

entire MEDIUM HI for foods cooking

minutcsorless. MED for

foods over WARM. To finish cooking. Stir frequently to prevent

MED. Cook 1 pound 10

to 30 or more minutes, depending on tenderness of vegetable.

WARM. Cook according to time on package.

MED. Add vegetable. Cook until desired

tenderness is reached.

LO. Cover and cook according to time.

may

minuresperside.

time.

10minutes.

Comments

Forcrispdry

after switching to WARM for 10

minutes. Uncover and cook, turning

occasionally 10 to 20 minutes. A more attention-free

is to start and cook at MED.

Meat may be breaded or

marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Tam pancakes over when bubbles rise to surface.

Uselargeenough kettle to

prevent in size when cooked.

Cooker should per minute.

sticking,

Uncovered pan requires more water and longer time.

Break cooking.

Turn over or stir vegetable as necessary for even browning.

Rice

after cooking. Time at LO.

Rice: 1 cup rice and 2 cups

water—25 minutes. Grits: 1 cup grits and4cups water—40 minutes.

chicken, cover only

boilover.

jiWle2

uporstiras

andgritstriple

methd

Pasta doubles

to 3 times

needed while

in volume

Page 12

Automatic Clock and

~mer

The automatic clock and timer on your range are helpful devices that serve several purposes.

Model RS622GN

Set Clock

To set the Clock,

knob in and turn the clock hands to the correct time. (The Minute Timer pointer will move also; let knob out and turn the Timer pointer to OFF.)

push the center

To Set Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You will

recognize the Minute Timer as the

pointer which is different in color

and shape than the clock hands.

To set the Minute Timer,

center knob, without pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock. ) At the end of the set time, a buzzer sounds to tell you time is up. Turn knob, without pushing in, until pointer reaches OFF and buzzer stops.

turn the

Time

Bake Uses

Automatic Timer

Using the Automatic Timer, you can TIME BAKE with the oven turning on immediately and turning off at the Stop Time set, or you can set both DELAY START and TIME dials 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 dials for TIME BAKE is explained in detail on page 14.

S~P

Questions

Q. How can I use the Minute Timer to make the surface cooking easier?

The Minute Timer will help you 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,

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

S~P

with TIME BAKE function only.

Q. Can I change the clock while

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 the time.

and Answers

if you wish to set the

TIME dials) are used

The clock cannot be changed

Page 13

Using Your Oven

Before Using Your Oven

Look at the control. Be sure you

understand how to set it properly.

2. Check oven interior. Look at 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 range.

Oven

The OVEN on the control panel on the front of the range (see page 6).

Simply turn the knob to the desired cooking temperatures, which are marked in

dial. 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.

Tempemture

TEMP

knob is located

25°F.

increments on the

TEMP maintains

to BROIL

(550°F.).

Control

the

glows

Oven Shelves

The shelves are designed with

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 the shelves

oven, pull them toward you, tilt

front end upward and pull them out.

To replace,

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.

place shelf on shelf

shelo

from the

facing up and

stop-

Shelf

Each oven has four shelf

supports—

A (bottom), B, C and D (top).

Shelf positions for cooking are suggested on Baking and Roasting

pages.

Positiom

Oven Light

Use the switch on the upper control

panel to turn the light on and off.

Page 14

Baking

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, 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 and you may be oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

inclind

to think that the new

How to Set Your Range 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 frequent door openings to prevent undesirable results.

Step

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

Step

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

Place food in oven, being

2: Turn OVEN SET knob to

3: Check food for doneness

How to Time Bake

Model

RS622GN

How to Set Immediate

Stirt

and Automatic Stop

Model

RS622GN

N~E:

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

Immediate Start is simply setting oven to start baking now and turning off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1:

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

Step 2:

TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example immediately and will stop at the time you have set.

Before beginning, make

To set Stop Time, push in

S~P

TIME dial and turn

6:00.

The

Turn OVEN SET knob to

250°F.

The oven will start

How to Set Delay Start and Stop

Model RS622GN

Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

Step 1:

knob on DELAY START dial and turn pointer to time you want oven to turn on, for example

Step 2:

knob on STOP TIME dial and turn

pointer to time you want oven to turn off, for example means your recipe called for two and one-half hours of baking time.

N~E:

must be later than time shown on range clock and DELAY START dial.

To set start time, push in

3:30.

To set Stop Time, push in

6:00.

This

Time on STOP TIME dial

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Examples of 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 at a preset stop time) will be described.

Mediate

Step 3:

TIME BAKE. Turn OVEN TEMP knob to temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN TIME BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

Turn OVEN SET knob to

250°F.

or recommended

INDICA~R

LIGHT(s) at

Page 15

Baking Guide

Aluminum pans conduct heat

quickly. For most conventional

baking, light, shiny finishes give best results because they help prevent

overbrowning.

For best browning

results, we recommend dull bottom

surfaces for cake pans and pie plates.

Container

Bread

Biscuits ( Coffeecake Shiny Metal Pan with

Corn bread Gingerbread

Muffins Popovers

Quick Ioafbread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Sponge

Cakes

Bundt

Cupcakes Fruit

Layer Layer, chocolate

[<oaf

Brownies Drop Refrigerator

Rolle~or k’ruits,

Other Desserts Baked apples Custard

Puddings, Rice

and Custard

cakes

Yz-in.

ormuffirrs

sliced

thick)

Shiny Cookie Sheet

satin-finish bottom

Cast-Iron or Glass

Shiny Metal Parr 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 Parts

Aluminum Tube Pan

Jellv

Metal Metal

or ~eramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Me@l

or Glass Loaf or Tube Parr 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

panofhot

(set in

Glass Custard Cups or Casserole

witfr

Roll Pan

water)

Dark or non-shiny finishes and glass cookware generally 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.

Shelf

Position

B, C

B B

A, B

B B

B A

A, B

B B B

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

B B

Oven

Temperature

400°-4750

350°-4000 400”-450°

350°

400”-425°

375°

350°-3750 375°-4250

375°-4250 350”-375°

325°-3750 375”-400°

325°-350”

325°-3500

350°-375” 275°-3000

350°-3750 350°-3750

350°

325°-3500 350°-4000

400°-4250

375°-4000

350°-4000 300°-3500

325”

3. Preheating the oven is not always necessary, especially for foods 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.

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

hrs

2-4

20-35 25-30 40-60

25-35

10-20

6-12

7-12

30-m 30-60

50-90

Comments

Canned, refrigerated biscuits take

[04 minutes

Preheat cast-iron pan

Decrease about 5 minutes for muffin mix, or bake at

then at

Dark

browning.

For thin rolls, Shelf B may be used. For thin rolls, Shelf B

Two-piece pan is convenient Line pan with wax paper.

Paper

300°F.

Use individual cakes.

Bar cookies from mix use same time

ShelfC and increase temp.

Use

25°F.

Reduce temp. custard. Cook bread custard base

less

time.

forcrispcrust

450°F.

350°F.

meml

or glass give deepest

Iinersproduce moister crusts.

and Shelf B for small or

50°F.

for 25 minutes,

for 10 to 15 minutes.

may

be used.

for more browning.

to 3M)”F. for

rice pudding with

to 90 minutes.

large

Pies Frozen

Meringue One crust

Twocrust Pastrv

shell

Miscellaneous

Baked potatoes Scalloped Souffles

dishes

Foil Pan on Cookie Sheet Spread to crust edges Glass or Satin-finish Metal

Glass or Satin-finish Metal Glass or Satin-finish Metal

Set mrOven Shelf Glass or Metal Pan Glass

A B

A, B

B B

B B B

400°-4250

325°-3500

400°-4250 400°-425”

450°

325°-4000

325°-3750

300°-3500

45-70

15-25

40-60 40-60

12-15

60-90 30-60 30-75

Large pies use400°F. and increased time.

quickly brown meringue, use

400°F.

for 8 to 10 minutes. Custard fillings require lower temperature, longer time.

Increase time

or size.

for

large

amoum

Page 16

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low 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 easy; just follow these steps:

Step 1:

place it, fat-side-up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler

foil when cooking with fruits, cooking cured meats, or for basting food

during cooking. Avoid spilling these

materials on oven liner or door.

Step 2:

A or B position. No preheating is

necessary.

Step

BAKE. Turn OVEN to

cooked at

(You may hear a slight clicking

sound, indicating the oven is

working properly. )

Check weight of meat, and

pan

with aluminum

using

pan for marinating,

Place in oven on shelf in

3: Turn OVEN SET knob to

TEMP

325°F.

Small poultry maybe

350°F.

for best browning.

heavily-

knob

Step

4: Most meats continue to

cook slightly while standing after

being removed from the oven. Standing time recommended for

roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10°F.;

to compensate for

temperature rise, if desired,

remove the roast from the oven when roast’s internal temperature is 5° to

10°F.

less than temperature

shown in the Roasting Guide. 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

● Frozen roasts of beef, pork,

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

●

Thaw most frozen poultry before

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

Roasfi

Questions and

it necessary to check for

doneness with a meat thermometer?

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 pounds, cooked with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice

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?

A. It is rarely necessary to preheat

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. Buy a roast as even in

thickness as possible, or buy rolled

roasts.

Can

I seal

“tent” when roasting a turkey?

Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

Answers

at 300°F.

the sides of my foil

Page 17

Roasting Guide

Ro-ing

Position oven shelf at B for small-size roasts (3 to 7 and at A for larger

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

just before roasting.

thermometer for more accurate doneness. (Do not place thermometer in stuffing.)

Dounds)

roasm.

Poultv

Us> mea~

until

3. Remove fat and drippings as

necessa~. Baste as desired.

4. Stinding time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired, remove the roast from the oven when the roast’s internal temperature is 5° to

10°F.

less than temperature shown in the Roasting Guide.

5. Frozen

roash

can be

conventionally roasted by adding

10 to 25 minutes additional time per pound to times given in guide for refrigerated roasts (10 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts). Defrost poultry before roasting.

Meat

Tender cuts; rib, high quality sirloin tip,

top

rump or

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, precooked

Ham,

*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

Turkev

round*

raw

Oven

Temperature

325°

325”

325° 325° 325°

325”

325° 350”

325°

Doneness

Rare:

Medium:

Well Done: Rare:

Medium:

Well Done:

Well Done: Well Done: To Warm:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per

to51bs.

24-33 35-39 4045

21-25 25-30 30-35

35-45 3545

minutes per pound (any weight)

17-20 Under 10 Ibs. 27-35

to 5 Ibs.

35-40 3540

10 to E Ibs.

20-25

fiund

6 to 8 Ibs.

18-22 22-29 30-35

20-23 24-28 28-33

30-40 30-40

10 to H Ibs. 24-27

lbs.

Over

30-35

Over E Ibs. 15-20

Internal

Temperature

130°-1400 150°-1600 170°-1850

170”-180° 170°-1800 115°-1250

170°

185°-1900 185°-190”

tbigh:

185°-1900

‘F

Page 18

Broiling

Broiling is radiant heat from the upper unit in the oven. Most fish and tender cuts of meat 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

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

Step

shelf position as Guide on opposite page. Most broiling is done on D position.

Step

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

Step

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

Step

cooking. Time foods for per Broiling Guide.

c(]oking

can

be broiled. Follow

If meat has fat or gristle near

1/8”

thick.

3: Position shelf on recommended

4: Leave door ajar a few

5: Turn OVEN SET knob to

6: Turn food only once during

food by intense

su~ested

in Broiling

TEMP

first

incht

knob

side

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 and

TEMP

knobs 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 TO MOLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL TO 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

placea sheet of 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.

3. 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 & Answers

Q. Why should I leave the door

closed

when broiling chicken’?

A. Chicken is the

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

When broiling, is it necessary

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?

and allows 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.

out as brown as they should? A. In some areas, the power

(voltage) to the range may be 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. Q.

rack to prevent A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent

meat sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Using the rack suspends

No.

Salt

draws out the juices

Why are my meats not turning

Do I need to grease my broiler

only

thetn

to evaporate.

mat

food

from sticking?

Page 19

!,!

Broiling Guide

Broiling

Always use broiler pan and rack To slash, cut crosswise through that comes with your oven. It is designed to minimize smoking and

outer fat surface just to the edge of

the meat. Use tongs to turn meat spattering by trapping juices in the over to prevent piercing meat and preheat if desired. shielded lower part of the pan.

losing juices.

2. Oven door should be ajar for all 4. If desired, marinate meats or foods except chicken; there is a chicken before broiling. Or brush positioning the oven shelf at next special position on door which with barbecue sauce last 5 to 10 lowest shelf position and increasing holds door open correctly.

minutes only.

3. For steaks and chops, slash fat 5. When arranging food on pan, evenly around outside edges of meat.

do not let fatty edges hang over

sides, which could soil oven with

fat dripping.

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

fiomn steak

can be

conventionally broiled by

cooking time given in this guide

times per side.

Food Bacon

Ground Beef Well

Done

Beef Steaks Rare Medium Well Done

Rare Medium Well

Done

Chicken

Moducts

Bakery

Bread (Toast) or

Toaster Pastries English Muffins

hbster

Tails

8 oz.

Fish

Ham Slices

(precooked)

Pork Chops Well Done

hmb

Medium Well Done

Wieners and similar precooked sausages,

hratwurst

each)

Chops

Quantity and/or

Thickness

‘h

lb. (about 8

thin slices)

1 lb. (4 patties)

to %-in. thick

l-inch thick

(1 to 1% lbs.)

I%-in. thick (2 to 2% lbs.)

1 whole (2 to 2% lbs.), split lengthwise

2 to 4 slices 1 pkg. (2)

2 (split)

lA-

1 lb. fillets

Yz-in.

l-in.

(]A inch)

2 (l-in. thick) c about 1 lb.

2(1 inch) about 10 to 12 oz.

(1’h

about 1

l-lb. pkg. (10) c

thick

hick

inch)

lb,

Shelf

Wsition

First Side

Time, Minutes

D D 9 9 D

D D D

D D

7 7

13 13

25 35

1 N-2

3-4

13-16

13 13

10 10 10

Second Side

Ttme,

20-25

10-15

turn over.

12-14

Minutes

4-5

7-8

14-16

1/2

not

4-7

4-6

1-2

Arrange in single layer.

Space evenly. Up to 8 patties take about same time.

Steaks less than before browning. Pan frying is recommend.

Slash fat.

Reduce times about 5 to side for cut-up chicken. Brush each side with melted butter,

first and broil

down

Space evenly. Place English muffins cut-side-up and brush with butter, if desired.

Cut through back of shell. Spread

Bmsh with melted butter

open. before broiling and after half of time.

Handle and turn very carefully.

Brrsah

with lemon butter before and during cooking if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes per side for

1%-incb

Slash fat.

If desired, split sausages in half lengthwise; cut into 5 to 6 inch pieces.

inch cook through

minutes per

Broil skin-side-

witi

door closed.

thick or home cured.

Page 20

Care and Cleaning

(See Cleaning Guide, page 23)

Special Care of

Continuom-Cleaning

Oven Interior

Model The Continuous-Cleaning oven

cleans itself while cooking.

inside of the oven—top, sides and back—is finished with a

coating

in the usual manner with soap,

detergents, steel wool pads,

commercial oven cleaners, coarse abrasive pads or coarse brushes.

Use of such cleaners and/or the use of oven sprays damage.

The special coating is a porous ceramic material

color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and

sub-surface “tunnels?’ This rough finish tends to prevent grease

spatters from forming little beads or droplets which run down the side liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and is partially absorbed. This spreading action increases soil to heated air, and makes it somewhat less noticeable.

Soil may not disappear completely

and at some time after extended usage, stains may appear which cannot be removed.

The special coating works best on small amounts of spatter.

not work well with larger spills, especially sugars, egg or dairy mixtures.

The special coating is not used on oven shelves.

cleaned damage to the special coating inside the oven.

RS622GN

which cannot be cleaned

will

cause permanent

which is dark in

walls

of a hard-surface oven

the

exposure of oven

Shelves should be

outside the oven

to avoid

The

special

It does

To Clean the ContinuousCleaning Oven:

Let range parts cool before handling. We recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at the door and turn OVEN CONTROL knob to hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER:

OPERATION OF THE OVEN, THE DOOR, WINDOW

RANGE SURFACES WILL GET ENOUGH TO CAUSE BURNS. DO NOrr

TOUCH . LET THE RANGE COOL

BEFORE REPLACING OVEN SHELVES.

4. If a occurs on the porous surface, as

soon as the oven has cooled, remove as much of the soil as possible using a small amount of

bristle nylon brush. Use water

sparingly keeping it as clean as possible, and

be sure to blot it up with paper towels, cloth, or sponges.

cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel

wool pads, commercial oven

clwner,

coarse pads or coarse brushes on the porous surface.

products will spot, clog and mar

the porous surface and reduce its

ability to work.

Do not scrape the porous surface with a knife or

they could permanently damage it.

400°F,

Time for at least 4

DURING THE

spillover

s~’mb

or heavy soiling

and

change it frequently,

with paper towels,

blot it with a clean

silicone oven sprays,

400°F.

AND OTHER

wakr

and a

These

spatula—

stiff-

not

Porcelain Oven Interior

Model

With proper care, the porcelain enamel finish on the inside of the oven—top, bottom, sides, back and

inside of the door—will stay

Iooking

Let range cool before cleaning. We recommend that gloves when cleaning the range.

Soap and water will normally do the job. Heavy spattering or

spillovers

with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on

the surface. They may cause a dull spot even after cleaning.

Household ammonia may make the cleaning job easier. Place 1/2 cup in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen

the burned-on grease and food.

If necessary, you may use a caustic cleaner. Follow package directions.

Cautions about using

spray-on oven cleaners:

. Do not spray on the electrical

controls and switches because it could cause a short circuit and

result in sparking or fire.

● Do not allow a film from the

cleaner to build up on the temperature sensor—it could cause the oven to heat improperly. (The

sensor is located at the top of the

oven. ) Carefully wipe the sensor clean after each being careful not to move the sensor as a change in its position could affect how the oven bakes.

●

on the oven door, handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

Do not

RS504GN

for years.

you

wear rubber

may require cleaning

oven

cleaning,

spray any oven cleaner

new-

Page 21

Removable Oven

Door

To make cleaning easier, the entire cooktop maybe lifted up and supported by the support rod that

catches and holds the top when it’s

all the way up.

Note:

We recommend you use an appliance bulb that is no longer than 3%;’

REMOVE SCREWS.

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges.

To REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.

Outer Enamel Finish

(on

models so equipped)

‘The porcelain enamel cooktop is sturdy but breakable if misused. This finish is acid-resistant. However, any food spills that are high in acid (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

Brushed Chrome Finish

(on

models so equipped)

Clean the brushed chrome top with warm, soapy water or an purpose household cleaner and immediately dry it with a clean, soft cloth. Take care to dry the surface following the

hel~ prevent fin~er cle~~ing, sprea~a

oil on the surface. excess oil with a A good appliance wax will help protect this finish.

“grain:’

marks after

thin iilm of baby

Wipe awav

clea;

, soft

Lift-Up Cooktop

Clean the area under the cooktop

often. Built-up soil, especially grease, may catch fire.

all-

;loth.

Be sure turned off before raising the cooktop.

of the cooktop and lift.

After cleaning under the cooktop

with hot, mild soapy water and a clean cloth, put the cooktop back in place. Be careful not to pinch your

fingers.

Oven Li@t

The

wall

the bulb, disconnect electric power

to the range at the main fuse or circuit breaker panel or unplug the

range from the electric outlet. Let the bulb cool completely before

removing it. Do not touch a hot bulb with a damp cloth. If you do, the

Never touch the electrically live collar on the bulb when replacing

it.

To remove:

Unscrew and lift off the glass

cover. Remove the bulb.

To replace:

● Put in a new 40-watt appliance

bulb. (Note: A 40-watt appliance

bulb is smaller than a standard 40-watt household bulb.)

●

Replace and tighten the cover.

● Reconnect electrical power to

the range.

all

surface units are

Grasp the front sides

Bdb

light

bulb is located on the rear

o~the

oven. Before replacing

bulb

will break.

Socket

!~l

Bulb

~3112”

‘1

‘{

Glass Cover

Max. Length

N ,, ~,

~..

.r::<:&?’:

,C,L..41”

..0.

Surface Unib

Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire. To make

cleaning easier, plug-in units are removable.

Caution: Be sure all controls are turned to OFF and surface units

are cool before attempting to remove them.

After removing plug-in units, remove the drip pans under the

units and clean them according to directions in the Cleaning Guide. Wipe around the edges of the

surface unit openings. Clean the area below the units. Rinse all washed areas with a damp cloth or sponge.

Control

The control knobs may be removed

for cleaning. To remove knob, pull it straight

off the stem. If knob is difficult to remove, place a thin cloth (like a

handkerchie~

under and around the knob edge

and pull up. Wash knobs in soap and water but

do not soak.

To replace knob, locate the groove

in each side of the knob stem. One

of the grooves contains a spring clip

and the other groove is clear. Locate the molded rib inside the knob. Fit the molded rib of the knob into the clear groove on the knob stem.

Make sure to replace the single oven control knob on the correct

knob stem.

mobs

or a piece of string

Page 22

Care and

Cleaning (continued)

Plug-In Units

Plug-in units

can

be removed.

CAUTION

●

Do not attempt to clean plug-in

surface units in an automatic

dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in receptacle.

Pull the knob off the shaft

and

look at the back side. There is a disc in the center of the knob skirt with a series of marks opposite a

pointer.

Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

Lift a plug-in unit about 1“ above

the drip pan—just enough to grasp

it—and you

not

can

pull it out.

lift a plug-in unit more than 1! If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the plug-in unit more than 1“ above the drip pan can permanently damage the

recephcle.

Receptacle

Drip Pan

replace a plug-in unit:

● The drip pan must be placed into

the surface cavity first. Make sure the opening in the drip pan lines up with the receptacle.

Adjusting Oven Thermostat

The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes because oven

temperature controls have a

tendency to “drift” over a period of years.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after

you have used the oven a few times and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself on the OVEN

TEMP

knob.

2. To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in the direction of the arrow for LOWER. Each mark will change the oven temperature approximately

200F

We suggest that you make the adjustment one mark from the original setting and check oven performance before making any additional adjustments.

3. After the adjustment is made, press skirt and knob together and

retighten

but be careful not to

screws so they are snug,

overtighten.

Reinstall knob on range and check performance. Be sure to match

“D” shaft on knob to stem when

replacing.

Note:

After an adjustment has been

made to the OVEN

TEMP

knob, OFF and BROIL will not line up with the indicator mark on the control panel as they previously did. This condition is normal and

will not create a problem.

● Insert the terminals of the plug-in

unit through the opening in the drip

pan and into the receptacle.

● Guide the surface unit into place

so it fits evenly in the drip pan.

Note position of pointer to marks before adjustment

Page 23

Cleaning Guide

N~E: ht

range/oven parts cool before touching or handling.

PART

Bake Unit and Broil Unit

Broiler Pan and Rack

Control Knobs:

Range Top and Oven Outside Glass Finish

Metal, including Brushed Chrome

Cooktop

(models so

equipped)

Porcelain Enamel

and Painted

Outside of Oven Door

Shelves

Surfac&

MATEWALS

●

Soap and Water

●

Soap-Find Scouring Pad

●

Plastic Scouring Pad

●

Dishwasher-Safe

●

Mild Soap and Water

●

Soap and Water

●

Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

●

Soap and Water

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

USE

Do not clean the bake

unit or broil unit.

NOTE: The bake unit can be

GENERAL

lifted

Any soil will burn off when the unit is heated.

gently to clean the oven floor. If

DI~ONS

spillover,

residue or ash

accumulates around the bake unit, gently wipe around the unit with warm water. Drain

fit

and COOI pan and rack slightly. (Do not let soiled pan and rack

cool. )

Spritdde

on detergent. Fill the pan with warm water and spread damp cloth or paper

stand

in oven to

towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry.

O~ION:

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

Pull off knobs. Wash gently, but do not soak. Dry and return control knobs to range. See instructions on page 21.

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 N~ USE steel wool,

ahmivea,

ammonia, acids or

To safely clean surfaces: wash, rinse, and then polish with a dry cloth.

commercial oven clwners.

USE

cleansing powders or harsh

oven cleaners,

abrasives.

These might

scratch the surface.

DO N~ USE

oven cleaners, cleansing powders or harsh abrasives. These

might scratch the surface.

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

smatterings, etc., wash with soap and

and then rinse.

Wlish

with a dry cloth.

wter

when

cooled

Use soap and water to thoroughly clean the top, sides and front of the oven door. On non-self-cleaning ovens, wipe doors with soap and water. Rinse well.

door

liner

causes

additiomd

stains when the oven is

N~E:

Snap

Iefi

reheated.

Your shelves can be remove all materials after cleaning.

cleanti

by using any and

all

N~E:

mentiond materials. Rinse thoroughly to

Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

Surface Unit Coils

Chrome-Plated Drip Pans

●

Soap and Water

●

Soap-Filled Scouring Pad

USE

to* the

Surk tudt Coh.

DO N~ handle the unit

before completely cooled.

a dishwasher

self-clean

~lug-in

units or immerse

ihern

in any kind of liquid.

Cool

pan slightly.

the

Sprirdde

Spatters and spills burn away when the coils are heated. At

the

end

ofa

meal, remove all cookware from the unit and heat the soiled unit at HI. Let the minute and switch the unit to OFF. Avoid getting materials on the coils. Wipe off any cleaning materials with a damp paper

towel before

heating the unit.

on detergent and wash or scour pan with warm water. Rinse and

dry. In addition, pan may also be cleaned in the dishwasher.

soil

burn off about a

clemring

(Non-metallic)

●

Plastic Scouring Pad

● Dishwsher-Safe

Use

following directions for Standard

Inside Oven Doofi

●

See

below

~rcelain

Enamel Oven only

model

RS5MGN. See page 20 for Continuous-Cleaning oven.

Oven door can be removed-sw page 21. DO NOT place door under running water, or immerse. Use same directions for cleaning as for Oven Liner, below.

Oven

Linefl

(CAUTION: When in use, light bulbs can become warm enough to break if touched with moist cloth or towel.

When cleaning, avoid touching warm lamps with cleaning cloths. )

*Spillage

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

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

Cool before cleaning.

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking meat)

will

prolong the time between major cleaning. Rinse thoroughly.

N~E:

Soap left on

liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive

cIeaner

and

follow Iabel

instructions, using thin layer of cleaner. Use of rubber gloves is recommend. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning, wipe thermostat bulb.

Spillovers

should be wiped up immediately (blotted up if in Continuous-Cleaning oven), with care being taken not to touch any hot portion of the oven. When surface is cool, clean and rinse.

—

Page 24

—

Questions?

Use This Roblem Solver

PROBLEM

OVEN WILL

OVEN LIGHT

DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES OR BAKE PROPERLY

WORK

ROAST

POSSIBLE CAUSE

Plug on range is not completely ins~rted in Me

The circuit breaker in

e Oven

controls not properly set.

●

Light bulb is

●

Bulb is

●

Switih

OVEN

●

Door

o Improper

Food is being cooked on hot pan.

●

Cmwre o Aluminum foil us~

as recommended.

OVEN SET and

Shelf

Oven

s Incorr~t

●

A foil ~nt ~s not USA W~~~

defeetive. Replaee.

operating

TEMP

not

left ajar as

shelf position being

position is

shelf

is not

cookware or cookware of

REMEDY

your house has kn tiw,

loose.

oven light

broken. Cdl for serviw.

and OVEN SET knobs

roeommended.

used. Cbwk

not sui~b~e fir

OVEN TEMP knobs

incorreet,

Ievel.

brofing,

tie brn~l

Cheek

tiproper she is

n~~~ @ slow

rack ~S RM

~Of sot wrrwtly.

Roasting or Baking Gtides.

not

set at

el~tr~

or a

outiet.

fUB~

has been

BROE.

BroUing Guide.

been R&properly ~d slit

being

used.

d&n

browning during

blown.

roasting.

SURFACE UNITS NOT

FUN~IONING

PROPERLY

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

GE Answer Center”

800.626.2000 consumer information service

a SurfaW

* Drip pans are

s S@m unit

units are not

not set soeumly in tbc ~g~ @p.

controls are

pkugged

not properly W.

solidy+

‘‘

Page 25

—

Page 26

Page 27

We’ll Be There

—

With the purchase of your new

the assurance that if you ever need information or

Hotpoint

appliance, receive

assis-

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

In-Home Repair Service

800-GE-CARES

Our consumer service professionals

will provide

your Hotpoint appliance, scheduled at a time that’s Many operated locations offer you service

today or tomorrow, or at your convenience days, Our factory-trained technicians know your appliance inside and out-so most repairs

one visit.

expert repair

corrvenient for you.

(;F; (;orlsurrler Service company -

(7:()()

a.m. to

9:00 a.m. to

2:()()

can be handled in

service on

7:00

p.m. week-

p.m. Saturdays).

just

Service Contracts

800-626-2Z4

You

can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a

discount. With a multiple-year con-

tract, you’re assured of future service

at today’s prices.

Hotpoint product

substarrtiat

GEAnswer Center@

800.6262000

Whate\er your questi(m abolit Hotpoin[” (;ente@

able to help. question-will be answered pron]ptf]

arrd courteously.” A~ld you can

time. open

Telecommunication Device for the Deti

mqjor appliance,

infi)rmation

YorrI-

cat—and

GF Answer

24 hours a

[;ente@ service

day

scllicc

days

:1[]}

(;F Ans\\e

is a~ail

your

(all all}

~~eek.

Patis andAccesories

800-626-2002

Individu* qudtiled

appliances

parts or accessories sent directty to

their home, free of shipping charge!

Our parts system provides access to

over 47,000 Genuine

and

atl

are fully warranted. WSA,

MasteKard and Discover cards are

accepted.

User

maintenance instructions

contined in this boo~et cover proce-

dures intended to be performed by any user. Other servicing should be referred to qualified service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

to service their

can have needed

Renewat

Parts . . .

genedy

,,’ SkT,...

-— — . . . .

. .

. —. ..-

,., .- -. -.

“ -=— . . . . . .

For Customers With Special Needs...

80k626.2000

Upon request, wc will prolidc controls for a

appliances, and a

planning a persons with limited

tain

these items, free of charge, (all

800.626.2000.”

(;or~surners

or speech who have access or a

conventiomrt cd] 800-’1’DD-C,F.A[n” to

request itlfi)rlll;ition or

var-iety

of’

brochure I()

barrierfree

with impaired hearing

kitcllell for

nlobil

teletypewriter ma?

(800-8

131-aillt

lIotpoitlt”

:Issist

it). ‘lo ol)-

a ‘1’1)1)

:3:;-1:122)

st’lli(c.

—

Page 28

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

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.

● Service trips to your home to

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 Center”

800.626.2000 consumer information service

● Improper installation.

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.

NOT

WARRANTOR IS

RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

8-90

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

RS504Gr

RS622Gr