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RU36T
Use and Care Manual
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GE RU36T, RU38V, RU38T Use and Care Manual

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S
SECTIONE
MODELS
RlJ36T
RU313V ‘NJ 2xrr
Ii!
Ii
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—
to
unintentionalcontact with the utensil, the handle of a utensil should be positioned so that it is turned inward and does not extend over adjacent surfaceunits.
When flaming foods under the hood, turn the fan off. The fan, if operating,
may spreadthe flame.
Don’t use aluminum foi~ to line reflector pans except as described in this
booklet. Improperinstallationcould resultin a shock, fire hazard, or damage
to the surface section.
Keep hood.and grease filters dean according to instructionsto maintaingood
venting and to avoid greasefires.
——
Don’t immerse or soak
removablesurface units. Don’t put them in a dish-
washer.
Do not store flammable maten”als near the cooktop.
@
D(?NOT’U5’EWAT’ER’ONGREASE FIRES. NEVER PICK VP A FLA*
1.G PAN. Smother flaming pan on surface unit by covering pan completel. with well-fittinglid, cookie sheetor flat tray.
Flaming grease outside pan can be extinguished by baking soda or, if avail­able, a multi-purposedry chemicalor foam type extinguisher.
Also see frying tips, surfaceunitpages.
Ifyoa need service oe e
Read “Before YouCallfor Product Service” at rearof book. Don’t attempt to repair or replace any part of your surface section unless it
is specificaHyrecommendedinthisbook. All otherservicing should be referred
to a qualified technician.
Readthewarrantyon the warrantysheet* which accompaniesyour Use& Care book.
Disconnect surface section at range circuit breaker or main fuse before per­forming any service.
“If you did not receive the warranty sheet, drop a card to the Publications Distribution Section, Gen
Electric Co., P.O. Box 111,New Concord, Ohio 43762. Give them the complete model number of y surfacesection plus your name, addressandzip code, and awarranty sheetwillbe sent to you.
%nergvGonservationTips
—w
-,
——
1. Use cooking utensils of medium weight alumi­mun, with tight-fitting covers and flat bottoms
whichcompletely cover the heated portion of
the surface unit.
2.CcJokfresh vegetables with a minimum amount cdwater in a covered pan.
3. “-Keepan eye” on foods when bringing them quicklyto cooking temperatures atHIGH heat.
?%’henfood rdaches cooking temperature, re-
duce heat immediately to lowest setting that willkeep it cooking.
e residual heat with surface cooking when- a container full of water for only one or two
@
-erpossible. For example, when cooking eggs cups.
in the shell bring water to boii, the,uturn to OFF position to complete the cooking.
Always turn surface unit OFF before remov-
5. ing utensil.
Use correct heat for each cooking task. ..high
6. heats to start cooking, (if time allows, do not use HIGH heat to start) medium high—quick brownings, medium– slow frying, low–finish cooking most quantities, warm —double boiler heat, finish cooking, and special for small quantities.
When boiling water for tea or coffee, heat only
7. the amount needed. It is not economical to boil
TableofGontents
SI!JRFACECmcl!an,m
Controls, Cooking Heats, Utensils. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...6-8
Cooking Chart and Information.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...7.8
Home CanningTips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...9
Safety Checklis tWhileFrying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...9
Standard 3-in-l Unit . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . ...10
————
FN3w To uJxmE !FCIR YOUR SURFACE SECIW3N
CleaningChart, Parts, All Finishes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ., . . . . ...12
Surface Units, Stand-Up Feature,RemovableTrimRings,
PlugIn Feature, Removable Reflector Pans/Rings. . . . . . . . . . . . . . . . . . . . ...10.
GENERAL
BeforeYou Callfor Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,, . . . . . . ...12
Energy-ConservationTips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .,, . . . . . ...4
FeatureChart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...5
MACAP Information, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...14
,,
lModeland SerialNumber Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 1,12
Safety Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..I.3
Useof Aluminum Foil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..3.10.11
11
4
nl’
MODEL RIJ36T
.—
MODEL
1. Infinite Controls
2. Master Indicating Light for Surface Units
3. Plug-In Calrod@ Units, Chrome-Plated Reflector
Pans/Rings
The following chart is designed to serve as a guide to the features found on surface sections coveredin this book. Hotpoint reserves the right to change materials and specifications without notice.
4. Stand-Up Calrod@ Units, Chrome-Plated Trim Rings,
Aluminum Reflector Pans
5. Three-in-One Stand-Up Unit, Chrome-Plated Reflector Pan iind Trim Ring
6. Control for 3-in-1 Unit
——
FEATUflES InfiniteControls
Master Surface Unit Indicating Light
Plug-In Calrod@Units equipped with Removable Chrome-Plated Reflector Pans/Rings
Stand-Up Calrod@Units equipped with Removable Aluminum Reflector Pans and Chrome-Plated Trim Rirws
8-inch Units
6-inch Units 8-inch3-in-1 Stand-Up Unit with Removable
Chrome-Plated Reflector Pan and Trim Ring
RU36T RU38V
x x
4 2
2 2
x x
3
2
x
5
.—
surface Gooking
WITH YOUR
INFIN!TE HEAT CONTRQLS
NOTE:Controlson allmodelsinthisbookmaynot havetheappear-
ance picturedhere. They all functionas describedin this section.
surface units and controlsare designedto give you an infinitechoiceof heatsettingsfor
Your cookingon top of therange.
At both OFF and HIGH positions,thereis a slightniche so control “clicks” at thoseposi­tions; “click” on HIGH marksthe highest
WARM andOFF. In a quietkitchenyou mayhearslight“clicking” soundsduring cooking,
indicatingheatsettingsselectedarebeingmaintained.
filwitc~ngheatsto highersettingsalwaysshowa quickerchangethanswitchingto lowerset­tings.
@
Graspcontrol knoband pushdown. . .
setting; the lowestsettingis betweenthe words
Sq3 2
Turneither clockwiseor counterclockwise todesired heatsetting.
/
Control must be pushed other than OFF, it may be rotated without pushing in.
Be sure you turncontrolto OFF whenyou finishcooking.An indicatorlightwill glow when ANY heaton any surfaceunitis on.
HIGH
mm m
MED
NOTE: L
Quickstartforcooking;bringwatertoboil. Fastfry,panbroil;maintainfastboil onlargeamountof food. Saul%andbrown;maintainslowboilon largeamountof food. CookafterstartingatHIGH; cook withlittlewaterincoveredpan.
Steamrice,cereal;maintainservingtemperatureof mostfoods. At HIGH, MED HI, neverleavefood unattended.Boiloverscause smoking;
greasyspilloversmaycatchfire.
At WARM, LOW, melt chocolate,butteron smallunit.
2.
in~0setonly from OFF position. When control
is in any position
6
Utensil Tins
2.
Aluminum utensilsof mediumweightare recommendedfor surfacecooking becausethey
heatevenly and quickly.Skilletsdo a good job of browningfoods, and saucepans(with tight-fittinglids) areideal for nutritiouscookingwith little water.Use regular,and non­stickfinishes.Follow directionsgiven in the SurfaceCookingChartbelow.Recommended aluminumutensilswereusedin testingfood for thischart.
3.
Use heat settingno higher than MED or follow manufacturer’sdirections when using utensilsmadeof the followingmaterials:castiron, glassceramic (pyroceram), and stain­lesssteel.Also, some types of enamelwarewhichundercertainconditionscould melt an fuseto surfaceunit whenhigherheatsare used.Manufacturersof glasscooking utensi alsorecommendusingheatsno higherthanMED andusing a wire grid betweenutensl andelectric surfaceunit. Obtaingrid whenutensilis purchased,or atHousewaresSection of mostdepartmentstores.
IT IS MOST IMPORTANT FOR GOOD HEAT CONDUCTION THAT UTENSILS
4.
WITH FLAT BOTTOMS BE USED. Specialcooking equipmentwithoutflat bottoms, suchas the orientalwok, are not recommendedfor use. Life of surface unit can be short-
enedand range top canbe damagedduetohightemperaturesrequiredin thistype cooking.
@
Supface cooking chart — COOKINGEMRECTKM’W
1. Cereals bubble and expand when cooking. Use large enough pan to prevent boilover.
2, Forsteamed rice,
switch to WARM; cover and cook 25 minutes or follow package directions.
Begin timing when first wisps of free steam appear.
Variation: Start heating fat at HIGH; when melted, switch to LOW, add eggs. When bottoms are just set
turn eggs “over easy” to
cook other side. Eggsare easy to handle in
wide shallow skillet or pan
Removewith slotted SPOO or pancake turner to drain.
Eggscontinue to set
slightly after removing
from heat.
EGGS
Cooked in shell
Fried, “Sunny Side
up”
Poached
Scrambled
HIGH—Bring water to boil. Before adding cereal, switch
to
HIGH—Cover eggs with cool water. Cover pan and bring to steaming point. Switch to
MED—Melt fat. Add eggs
and cover skillet;
cover but baste with fat.
HIGH—Quickly bring water to
steaming point. Switch to
HIGH—Heat fat until melted. Switch to
or do not
A
LOWor WARM, then stir in cereal. Finish according to package directions.
LOWor WARM. Cook 3-4 min. for soft eggs—about 15 min. for hard-cooked.
Continuecooking until white is “just set”, about 3-5 more minutes.
MED or LOW. Carefully add eggs. Cook uncovered about 5 minutes for medium doneness.
MED or LOW: mlxure, coo~, stirring 10 desired doneness, Remove from heat.
I
Addf?%.
7
!..(3W.Cover, cookslowly until fork tender.
MEI) HI or MED. Add meat, brown anti cook to desired
doneness.
PASTA
Macaroni Noodles Spaghetti, etc.
SAtkTE’
Breaded Meat
or Fish, Sliced Onions, Green Pepper, Mushrooms, etc.
WARM—Put in smali saucepan on small surface unit. Cover for semi-sweet chocolate or butterscotch pieces.
HIGH—To bring salted water
to boil iri covered utensil. Add pasta slowly so boiling doesn’t stop. Switch to
HIGH—To melt fat, Switch to
.,..- r..
.-
?,
Hi&H—~easure l’with ‘you’r U eye” about into pan,’’then add salt and i prepared vegetable. .Cover
pan, bring to boil; s~itch
?/2.3A%ciI water “
,-
to ~
Allow about 10-15 min. to melt. Stir to blend.
HIGH or MED Hi-Cook uncovered until tender.
MED, add food, Cook to
desired doneness,
1) Heat shouldbe high enoughso that water stays
at rolling boil throughout cooking. 2) Use large enoughpan to avoid boilover.
Turn meat or stir vegetables occasionally to cook and brown evenly.
—,
,.
1) Covered’pan is best for
cooking. In uncwwreri pan,
use more water and cook longer.
2) Vegetables cooked just to “crisp tender?Jare most nutritious.
0
HIGH—I. For pouch vegetables, foiiow package directions. 2. For other types of packaging, measure inch water into pat?,Add salt and frozen block(s) of vegetables. Cow, bring to steaming point. Switci9 to
1/2.~4
e
LOfi. Time as directed package. ~ ‘.
orr ‘
Thick compact blocks of ve.fi&ables may need
‘breakirrg up and/or
slirr%g once during cook. ing for even ttoneness.
—
Wome~anningTips
Canning shouldbe doneon cooktop\only. DONOTCANrNOVENORINMICROWAVEOVEN.
In surfacecookingof foodsotherthancannning,theuseof large-diameterutensils (extend~g
more than l-inch beyondedgeof trimring) is not recommended.However,whencanningwith
water-bathor pressurecanner,large-diameterutensilsmay be used.This is becauseboiling watertemperatures(even underpressure) arenot harmfti to cooktop surfacessurrounding heatingunit.
HOWEVER,DON9T USELARGEDIAM~ER CANNERSOR OTHERLARGEDIAMETERUTENS~ FOR FRYINGORBOILINGFOODSOTHERTHANWATER.Most syrupor saucemixtures-and all types of frying+ook at temperatures much higher than boiling water. ~uch temperatures cotid eventually harm cooktop surfaces surroundingheating units.
OBSERVE Following POINTS lN CANNING:
1. Bring
settingtomainti bofi (savesenergyandbestusessurfaceunit).
2. Be surecannerfik overcenterof surfaceunit. U your modelsurfacesectiondoesnot allow
-er to be cenbred on surfa~ unit,usesmaller-diametercontainersforgood
3. Flat-bottomedcannersgivebestcamningrestits.
Be surebottom of canner is flat or slight indenta­tion fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamel­ware) are not recommended.
4. When canning,use recipesfrom reputablesources.Reliablerecipesareavailablefromthe
manufacturerof your canner;manufacturersof glassjarsfor canning,suchas Balland Kerr;
and,theUnitedStatesDepartmentof AgricultureExtensionService.
5. Remember,in followingthe recipes,canningis a processthat generateslargeamountsof steam.Be careti whilecanningto preventburnsfrom steamor heat.
water b boil on HIGH heat,thenafterbofig hasbegun,adjustheatto lowest
*g resti
RIGHT
DK *4R@
WRONG
*
NOTE: If your surfacesectionis beingoperatedon low power (voltage), mming may take
longerthanexpected,even thoughdirectionshave been carefullyfollowed.The prowss may be improved by: (1) using a pressurecanner, and (2) for fastest heating of large water
quantities,beginwithHOT tapwater.
safety~hecklistWhileTqing
# Use a minimum amount of fat for effective shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
P Keep aneye on foods whichfry athigh or mediumheats.
x lf a comb~ation of oilsor fatstiu be used~ frfing, stirtogether beforeheating,or as fati
melt slowly.Alwaysheat fat slowly,and watchfat as it heats.
P Use deep fat thermometer whenever possible to prevent overheating fat (beyond the smok-
ing point).
x Foods forfry~g shouldbe asdry aspossibleon exteriorsurfaces.Frost on frozenfoods or
moistureon freshfoodscan causehot fat to bubbleup andover sidesof pan.
Keep range andventilattighood freefrom greaseaccumdation.
w
9
——
[~tandardThree-in=on
——
t’
On Models So Equipped
Onmodelsso equipped,thisversatilesurfaceunitofferstheconvenienceof threeunitsin one.The unitmaybeusedasan8-inch,6-inch,or4-inchunit to accommodateany size utensil.Turn size
selectorswitch,nexttosurfaceunitcontrol,to 8,6, or4. Thenturnsurfaceunitcontrolto desired
heatsetting.Matchunitsizeselectionto sizeofutemil.
—
————
(GareofWow~ew~urface ~ection]
!iMxm!i=up,“rIlme”h’a”oneunits;
Fhmmwabk Chrome “him Ring
on Models So Equipped
Clean
areaunder reflectorpans frequently. Accumulated soils, especially grease,may catch fire. Standard Stand-Up units (also the three-in-onesurfaceunit on models so equipped) are not plug-in units—do not attempttoremovethem.They havea Stand-
‘Uphinge andremovabletrimring.
To cleanareaunderStand-Upunit,lift cool
surface unit until it snaps into its raised position—itwill stay thereuntil you lower it. Lift off trimring, remove reflectorpan.
e
Clean trim ring as directed in
Churt.
minum reflectorpan (Model RU36
If aluminumfoil is used to Enealu-
Cleaning
onlY),
followdirectionsgivenin Use of Aluminum
Foil.
To preventdamageb thesurfaceunit, NEVER COVER opening in reflector pan with foil. Wipe aroundedges of unit recess with damp cloth or sponge, then replace cleanreflectorpan,thentrimring.
TO REPOSITION STAND-UP SUR­FACE UNIT: a. Re- , place reflector pan intorecessin thecook­top. b. Put the trim ~ ring in place over re­flector pan. c. Guide
thesurfaceunit into place so it fits evenly
into trim ring. Unless the reflectorpan is
under the trim ring,the surfaceunit cannot
be returnedto proper horizontal position.
.A— y
t
10
(Model F?U38V)
SPIDER TRIM RING
Clean area under chrome-plated reflector
pan/rings frequently.
Accumulated SOLLS,
especiallygrease,may catch fire. TO m~e your cleaningjob easier, the surface &.its on your range are the Plug-b type which canberemoved.
TO REMOVE PLUG-IN UNIT: (a) Al­ways be certain that the control for that surfaceunitis at OFF positionand theunit coils are cool before attemptingto remove the unit. (b) Raise the unit coil, at point
opposite receptacle, about one inch above
the trim ring and pull it away from the receptacle. (c) Carefullypull the unit ter-
minalsthroughthe openingin the chrome­platedreflectorpan/ring.
After removing the Plug-In surface unit, removethechrome-platedreflectorpan/ring to cleanunderthe unit.
Plug-In surfaceunit get damagedor bent. The terminalsare sturdy and will not be damagedif handled with reasonablecare. The Plug-Inunit terminalsand receptacle are designedto lineup automaticallywhen pluggedtogether.If the terminalsare badly
bent andcannot be pluggedinto the recep-
tacle,theunitshouldbe takento aHotpoint
productservicecenterfor replacement. DO NOT attemptto clean,adjustor in any
way repair the Plug-In receptacle. If an abundanceof liquidshouldaccidentallyspill and collect insidethe receptacle,call your Hotpointproductserviceman.
TO REPLACE PLUG-IN UNIT: (a) Place chrome-platedpan/ring into the unit recess in the cooktopso theunit receptaclecan be seen throughopening in reflector chrome­platedpan/ring.
(b) Insertterminalsof Plug-h unitthrough openingin chrome-platedreflectir pan/rin ‘ andintoreceptacle.
(c) Guide the surfacem’t into place so it
fitsevenly.
To makeunit sitflatin the trimring, place palm of handflat on top of unit to exert a
slight downward force. Push unit all the way towardthe receptacle.
~~~ a~
(Model FiU36Tonly)
Line aluminumreflector pans with alumi­num foil, if desired, noting precautions below:
Nurninum Foil
e
.. ...
——..
ing in the cooktop, clean the bowl-shaped area below the unit and rinse with damp clothor sponge.
CAUTION: DO NOT put Plug-In surface units in your dishwasheror immersethem in liquid of any kind. See
for cleaning of surface unit coils. If spider
Cleaning Chart
or medallionare cleaned,be certainto wipe all cleaningmaterials thoroughlyfrom the unit coils before returningthe unit to the
range. DO NOT attemptto clean the Plug-In sur-
face units or chrome-platedpans/rings in the Self-Cleaningoven.
hTOTletthe two electrical ends of the
DO
LEAVE SAME OPENINGS with
foil as those in center of pans.
DO NOT extend
foil loosely at the edge.
CAUTION: Reflector pans under surface unitsmustbe in placewhen cooking (a) so unitsoperateasthey weredesignedand (b) to preventdamageto the wiring.
NOTE:SurfaceSectionswithPlug-InUnits havechrome-platedreflectorpan/rings.110
NO’I’COVEItWITH ALUMINUM FOIL. CleanasrecommendedinCleaningChart.
@
,,
.
Control Knobs
Outside Finistl “
Metal
Stainless Steel
Chrorne-Pfatecf .­Trim Rings
(Around Surface
LlnIts on RU3tYl_).’ Chrome-Plated Reflector Pans/Rifig~
(Model RU38V). .
Mild Soap and
-,
Water
Wash, rinse, then wipe with dry cloth
Spatters and spills burn away when coils are heated. At end of meal, heat soiled units at HIGH, let soil burn off “about a minute:’ switch units to OFF. Avoid getting cleaning materials on coils. Wipe off any cleaning materials with damp paper towel before heating unit.
Let unit cool completely before handling.
%eforeVouGallTor Troduct~emice
12eacl this book to be certain how the surface sec-
tion features operate. Also check below for further hints of the possible source of the problem.
Range House !l%HM?. If surface units do not heat, and surface unit “ON”
indicator light on the surface section is not work­ing, the difficulty might be in the main distribu­tion panel of your house caused by a blown range circuit fuse, a tripped range circuit breaker, the main fuse, or the main circuit breaker, depending
on the nature of the power supply. If circuit
breaker is involved, reset it. If the control box employs fuses, range fuse (a cartridge-type) should be changed, BUT ONLY BY SOMEONE
FAMILIAR WITH ELECTRICAL CIRCUITS. Apartment tenants and condominium owners
should request their building management to per­form this check before calling for service.
If after replacing the range circuit fuse or reset­ting the circuit breaker, the fuse blows or circuit breaker trips open again, call your Hotpoint serviceman.
For Professional Maintenance, call Hotpoint Franchised Service. Get telephone number from your dealer or the “yellow pages” and write it here.
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Hotpoint wants you to be pleased with your new
Hotpoint Appliance. Part of our commitment to keeping you pleased isproviding the bestpossible
service we can. Should your Hotpoint appliance need servicing,
call your local dealer. He may provide the serv­ice himself, or refer you to a qualified servicer in your area.
Ifyou do not havea servicing dealer, call the Fac­tory Service office in your area. A list of these offices and telephone numbers is included with
your appliance. If the service you receive is not to your satisfac-
tion, here are three steps you should follow to make it right: ,,
1. First, contact the people who serviced your
Hotpoint appliance. Explain your point of view and why you are displeased. In most cases, this first step will solve most problems.
Your Hotpointrange is outstandingin featuresand has been well-designed,with the help of home economists, withthehomemakerin mind.You willfindit dependable, precision-builtand reliablein performance.
Similarly,intensiveeffortshave establishedan efficient,
well trained,nationwideproductserviceorganization.No matterwhereyou live-or move-the networkof thou­sands of Hotpoint franchised distributors,dealers and service technicians are happy to serve you and make
doubly sure your new range gives you continued, satis­factory performance.
FOPSerwim?after the Wam’amty perimi:
Eventhefinestprecision-builtappliancesmay requireser­vicefromtimeto time.In someareas,franchisedCustomer Care@serviceorganizationsofferservicecontracts,beyond theoriginalwarrantyperiod,whichenableyou to budget for suchpossibleoccurrences.
Contact your local franchised Customer Care service organizationto ascertainwhether service contractsare availableinyourarea,andto learnthedetadsof theirplan and its termsand conditions.
2. Ifyou still have not resolved your problem, write all details, including model and serial number, to
Hotpoint direct. The address is:
Manaqer– Customer Relations
Hotp&nt Major Appliance Business Group Watterson City East312 Appliance Park, Louisville, KY, 40225
3. Ifyou are dissatisfied with the action taken, the final step would be to send full information to:
Major Appliance Consumer Action Panel
20 North Wacker Drive, Chicago, Ill.60606
This panel, known as MACAP, is a group of in­dependent consumer experts under the sponsor­ship of several industry associations, It’s purpose isto study industry practices and to advise the in­dustry of ways to improve customer service.
Freeof industry control and influence, MACAP is able to make impartial recommendations, con-
sidering each case individually,
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