GE RB628F, RB636F, RB632GF, RS647G Use and Care Manual

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Before IJsing Your Range, . . . . . . .2

Safety Instructions . . . . . . . . . . . 3-4

Energy Saving Tips . . . . . . . . . . ...5

F:atures of Your Range . . . . ...6-7

Surface Cooking . . . . . . . . . . ...8-9

Automatic Timer and Clocks . ..10

Using Your Oven . . . . . . . . . . . . ..11

K-iowTo13ake and Time Bake . ..12

How To Roast . . . . . . . . . . . . . . ..13

How To Broil . . . . . . . . . . . . . . . . .14

How To Care For

Your Range . . . . . . . . . . . ..i5-l6

RemovableOvenDoor . . . . . ...15

Oven Care . . . . . . . . . . . . . . . . . ..17

Surface Cooking Chart . . . . . 18-19

Baking Chart . . . . . . . . . . . . . . . ..20

Roasting Chart . . . . . . . . . . . . . ..21

Broiling Chart . . . . . . . . . . . . . . ..22

Cleaning Your Range . . . . . . . ...23

Home Canning Tips . . . . . . . . ...24

Problem Solver . . . . . . . . . . . . ...25

Consumer Services . . . . . . . . . ...27

Warranty . . . . . . . . . . . Back Cover

Read This Ek30kCh’’eft.my

It will he]p you opera te and main­tainyourncu Rangcproper!y.

Keep it handy f’oransivers to your
questions.

]fyoudon’t understand something
or need morel lelp. . .
Call, toll free:

The GE Answer Centex’T”

800.62602000
consumer inf’ormatio]l service

or write: (include your p]lolle
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 oven
door.

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:

H You Received

a Damaged l%mgq

immediately contact the dealer (or
builder) that sold you the Range,

save Time and Money ● e e

!&fore Mm Request Service

Check the Problcrn Solver (page

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

Model No.

Serial No.
Use these numbers in any corre-

spondence or service calls con­cerning your Range,

<:, I&3@ 311instr~fictions before

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‘;~~’~LVhenusing electrical appliances

htisic safety precautions should be

&?*ollowed,

including the follolving:

‘J> bse this appliance only for its

intended use as described in this
manual.

~ Besure your appliance is prop-

erly installed and grounded by a

qualified technician in accordance
u’iththe provided installation
instructions.

. Don’t attempt to repair or
replace any part of your range
unless it is specifically recom-

mended in this book. All other
servicing should be referred to
a qualified technician.

. Before performing any service,
DISCOI’4NECT TH-E RANGE

POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION
PANEL BY REMOVINCJ THE
FUSE OR SWITCHING OFF

,+ THE CIRCUiT BREAKER.

~ Do not leave childrenalone—

children should not be left alone

-or unattended in area where
ppliance is in use. They should

never be allowed to si[ or stand
on any part of the appliance.

Don’t allow anyone to climb,

stand or hang on the door, drawer

or range top. They could damage
the range and even tip it over
causing severepersonal injury.

CAUTION: Do NOT STORE
ITEMS OF H’VI’EREST‘m
C’HILDREN IN CABINETS
.4BOVE A RANGE OR ON THE

BAC2KSPK4ASHOF A RANGB’==—

‘CHILDREN CLIMBING ON
THE RANGE To REACH
ITEMS COULD FIRSERIOUSLY

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using thisappliance.

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‘“ Vvt!fll-proper clothing. Loose

fitting or hanging garments should
never be worm while
appliance. Flammable material
could be ignited
~act with hot heating elements and

,may cause severe burns.
~ use only dry pothokhw==”

moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use a towel or other bulky

cloth.

~’ Never use your appliance for

warming or heating the room.
~ storage in or on Appliance—

Flammable materials should not
be stored in an oven or near sur-

face units.

‘~ Keep hood and grease filters

dean

to maintain good venting

and to avoid grease fires.

c; Do not let cooking grease or

other flammable materialsacm-

rmdatein the range or nearit.

~ Do not use wateron grease
fires.Never pick up a flaming pan.
Smother flaming pan on surface
unit by coveringpan completely
with well fittinghi, cookie sheet
or fiat tray. Flaming greaseout-

side a pan can be put out by
covering with baking soda or, if
availab~e,a multi-purposedry
chemical or foam.

using the

if brought in con-

: Do not touch heating elements

or interior surface d’ oven. These

surfaces may be hot enough to
burn even though they are dark in
color. During and after USC,do
not touch, or let clothing or other
flammable materials contact sur­face units, areas nearby surface
units or any interior area of the
oven; allow sufficienttime for
cooling, first.

Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the openings, and
crevicesaround the oven door.
Remember:The inside surface of
the oven may be hot when the
door is opened.

@ When cooking pork follow our

directions exactly and always cook
the meat to at least 170°. This
assures that, in the remote possi­bility that trichina may be present
in the meat, it will be killed and
meat will be safe to eat.

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stand away fmmthe range

opening‘ovendoor. ‘INN?hot

when

airor steam which escapescan

causeburnsto hwls, face mMi/
or eyes,

:} Don’t heat Unopenedfood con­tainersin the oven. Pressurecould
buildUpand the containercould

burstcausingan injury.
o Keep oven vent ducts

unobstructed.

o Keep oven free from grease

build up.

~>Place oven rack in desired posi­tion while oven is cool. If racks
must be handled when hot, do not

let potholder 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 precau-

tion against burns from touching
hot surfaces of the door or oven
walls.

...

-j When using cooking or
roasting bags in oven, follow the
manufacturer’s directions.

~~Do not use your oven to dry

newspapers. If overheated, they

can catch fire.

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~S tke Proper Pm-iSize—This

appliance isequipped with one or
more sufidce units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The

use of undersized utensils will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.

Proper relationship of utensil
to burner willalso improve
efficiency.

@ Never leave surface units
unattended at high heat settings.
Boilover causes smoking and

greasy spillovers that may catch
on fire.

o Be sure drip pans and vent

ducts are not covered and are in
place. Their absence during cook­ing could damage range parts and
wiring.

Q 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.

LOOnly certain types of glass,
gJass/ceramic, ceramic, earthen­ware, or other glazed containers

are suitable for range-top service;
others may break because of the

~ Ahwys hum surfaceUnitto

OFF before mmroving Wensii.
IQ Keep an eye on foods being

fried at HIGH or MEDIUM

HICJHheats.

@ To avoid the pmsimty d a

burn or electric shock, always
certain that the controls for .2311

be

surfaceunitsm at OFF position
andall coils arecool before
attemptingto removethe unit.

13 Whenflamingfoods underthe

hood, turnthe fan oft’.me fan, if
opmting, may spreadthe flame.

~ Foods for fryingshould be as

dryas possible.Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble

up

.

and over sides of pan.
Q Use little fat for effective

shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food isadded.

G If a combination of oils or fats
will be used in frying, stir together

before heating, or as fats melt

slowly.
o Ahvaysheat fat dowdy,and

watch as it heats.
~0 Use deep fat thermometer

whenever possible to prevent over­heating fat beyond the smoking

point.
sudden change in temperature
(See Section on “Surface Cooking”
for suggestions.)

“- To minimi~e burns, ignition of
flammable materials, and spillage;
the handle of a container should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.

“ Don’t imm.el%eor soak EYN?m3v”

able SW&m?units. Don’t put them

ina dkhwdm’.

‘i}’(jurrange, like many other house-

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hold items, is heavy and can settle

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soft floorcoveringssuchas

vinyl or carpeting. When

mol’ing the railge on this type of

~looring. use care, and it is recom­mended that these simple and inex-

pensive instructions be followed.
“l’herange should be installed on a

sheet of plywood (or similar mate­rial) as follows: When thefloor

covering is terminated at the front

of the range, the area that the range

\vill rest on should be built LIpwith

plywood to the same level or higher
than the floor covering. This will
then allow the range to be

for cleaning or servicing.

(on RB models)

Leveling screws are located on each

corner of the base of the range. By

rtlmoving the bottom drawer YOU

-an level the range to an uneven
oor with the use of a nutdriver.

10 remove drawer, pull drawer out
al] the way, tilt up the front and
remove it. To replace, insert glides

at back of drawer beyond stop on

range glides. L.if’tdrawer if neces­sary to insert easily. Let front of
drawer down, (hen push in to close.

moved

Use cooking utensils of medium
weight aluminum, 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
quickly 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
the shell, bring water to boil,
then turn to OFF position to

complete the cooking.

Use correct heat for cooking

task. .

.HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slow frying, LOW—finish cooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for small quantities.

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

Preheat the 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 the 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 when

it is opened.

Cook complete oven meals
instead of just 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 time.

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

to warm oven, using residual

heat to warm them.

7,

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Model RB636F

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Surface Unit Controls

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“ON” Indicator Light/ Lights

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for Surface Units

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Oven Set Control

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Oven Temp Control

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Oven Cycling Light
Automatic Oven Timer

Clock and Minute Timer

Stay-Up Calrod@ Surface Unit

< (Maybe raised but not removed

when cleaning under unit.)

——

Explained

on Page

2

8
8

11

10

M(I(M

RB628F

MOM

RB632GF*

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Clock &

Min. Timer Min. Timer

3-6 in.

1-8in.

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Clock &

3-6 in.

1-8 in.

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3-6 in.

1-8 in.

Plug-In Calrod@ Surface Unit

‘] (May be removed when

cleaning under unit.)

One-Piece Chrome Trim Rings
and Drip Pans

]() or

Separate Chrome Trim Rings

and Porcelain Drip Pans

~~ Separate Chrome Trim Rings and

Aluminum Drip Pans
OI?en Vent Duct (Located under

2 right rear surface unit. )

automatically when door ISopened. )

~eson

[ !: Oven Light Switch

,5 Broil Unit
,~, Bake Unit (May be lifted gently

for wiping oven floor.)

: “;

@~n sh~]v~s

Oven Shelf Supports (Letters
A, B, C, & D indicate cooking

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positions for shelves as
recommended on cooking charts. )

15

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2-6 in.
2-8 in.

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Broiler Pan and Rack

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1. Surface Unit Controls

1. Master Indicating Light for Surface Units
.3.Calrod@Surface Units

Sm’f’acecooking with

Mh-1.iteHeat Controls

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

At both OFF and HIGH positions,

there is a slight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;

the lowest setting is between the

words WARM and OFF. In a quiet
kitchen you may hear slight “click­ing” sounds during cooking, indi-

cating heat settings selected are
being maintained.

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

How to setthe ‘controls

sip1

Grasp contol knob and push in. . .

fly${> ~-, .2

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Turn either clockwise or counter­clockwise to desired heat setting.

Quick start for cooking;
bring water to boil.

Fast fry, pan broil; main­tain fast boil on large
amount of food.

Saute and brown; main­tain slow boil on large
amount of food.

Cook after starting at
HIGH; cook with little
water in covered pan.

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

1. At HIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.

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

control

only from OFF position. When

must be pushed in to set

Ulnfml is in any position other
than OFF, it may be rotated
WMoutpushing in.

R

sure you turn control to OFF

when yOLIfinish cooking. An indi­cator light will glow when ANY
heat on any surface unit is on.

8

A. Yes, but only use utensils de-

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.

signed 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 your Calrod@
unit. Since canning generates large
amounts of steam, be careful to

avoid burns from steam or heat.
Canning should only be done on
surface units.

A. Because the surface unit is not
flat. Make sure that the “feet” on
your Calrod@ units are sitting
tightly in the range top indentation
and the trim ring is flat on the
range surface.

A. Utensils without fiat surfaces are

not recommended. The life of your
surface unit can be shortened and
the range top can be damaged from
the high heat needed for this type
of cooking.

Q. can’ ifcover my chip pans with

foil’?

A. No. Clean as recommended in
the Cleaning Chart.

Q. why is the porcelain finish 011
my containers Coming off?

A.,lf you set your Calrod@ unit
higher than required for the con­tainer material, and leave it, the

finish may smoke, crack, pop, or

burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry

food, may damage the finish.

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