Hotpoint RB532, RS42, RS46, RA513, RS47 User Manual

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BeforeUsing WmrRange.. .....2

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SafetyInstructions . .........3,4

Energy SavingTips . . . . . . . .. ..5

Featuresof YourRange.. .. ...6-9

surface cooking . . . . . ‘.. ..10, 11

AutomaticTimer and Clocks . . .U

UsingYourOven . . . . . .......13

HowToBakeand TimeBake .. .14

HowToRoast . . . . . . . . .......15

~ow ToBroil . . . . . . . . .......16

RemovableOvenDoor . .......17

HowTO Care For

YourRange . ...........17, 18

CleaningYourRange . . .......19

SurfaceCookingChart. .. ..20,21

BakingChart . . . . . . . . .......22

RoastingChart . . . . . . . .......23

BroilingChart . . . . . . . .......24

Home Canning Tips . . . .......25

The Problem SoIver. . . .......26

If YouNeed Service . . . . . . . . . .2’7

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

Myou.

It isintendedto helpyouoperate
and maintainyournew range
properly.

Keepithandy foranswersto your
questions.

If Youdon’tunderstandsomething
or-needmore help, write (include

yourphonenumber):
ConsumerAffiiirs

Hotpoint
AppliancePark
LouisviHe,KY40225

a

Immediatelycontactthe dealer (or
builder) that soldyoutherange.

s ‘ a

B you!

s *●

Checkthe ProblemSolveron
page26.It listsminorcausesof
operatingproblemsthat youcan
correctyourself.

E’%mge.e *

w d t m

a se

You’llfind them on a labelon
the front of the range behindthe
ovendoor.

These numbers are also on the
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesendingin this
card, please write these numbers
here:

.

.B=----

k

r,-

f

MoNu

Nu

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

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.F=y.lzmddl before

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--~$~j$;i’llenusi~lg electricala~3pliar2ces

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basic safety precautions should bc

~%f~ll~~~ed.

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IJthappliance only for its

intended use as described in this
manual.

‘. Be sure your appliance is prop-

erinstalled and grounded by a

.-..

qvalified technician in accordance
ulth the provided installation
instructions.

~~Don’t attempt to repair or

..
replace any part of your range
unlessit is specifically recorn­rnendeciin this book. All other

servicing should be referred to
a qualified technician.

: Before performing any service,

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

FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER.

Do not leave childrent&me-

children should not be left alone
or unattended in area where
appIiance is in use. They should
never be allowed to sit or stand
on any part of the app~iance.

Don’t allow anyone to Chlb,

stand or hang on the door, drawer

or range top. They could damage
& range and even tip it over

CaUSiElgsevere personal injury.

CAIJTIOIN:DO NOT ST’(IRE

including the following:

wing t

v VVprclothing.Lo

fitting or hanging garments should

never be worn while usir)gthe
appliance. Flammable materia[
could be ignited if brought in com­tact with hot heating elements and

may cause severe burns.

G’ use only dry potholders——
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.

E3Never use your appliancefor

warmingor heating the room.
~ storage in or on Apphmx=-

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

face units.
c:’ Keep hood and greasefilters

clean to maintain good venting

and to avoid grease fires.
~J Do not let cooking grease or

other flammable materialsaccu-

mulate in the range or near it.

2 Do not use water on grease
fires. Never pick up a flaming pan.
Smother flaming pan on surface
unit by covering pan completely

with well fitting lid9cookie sheet

or flat tray. Flaming greaseou$­side a pan can be put out by
covering with baking soda or, if
available,a dry
chemical or foam.

@ D I t heatingden’wnts

o inswf’wx ofo T

surfaces may be hot enough to
burn even dlough they are dark in
color. During and after use, 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 insidesurface of

the oven may be hot when the
door is opened.

Q ‘Whencooking 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 willbe killedand
meat will be safe to eat.

ITEI?4SOF !fNTEREsT m

IN

.-$RO’VE A RANGE OR ON THE
jJ,t&(-~<$pLASElOF A RANGE—

[’E-IIL13REN fQp&T

THK RANGE ‘IQREACH

!TF3M5CQ[JE,D’BESERIOLJSLY
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sugge

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Don’t heUnopenedfood fm

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tainersin-theoven. Pressure could

kmiid

up and’the container’could

burcausing an h-lpr’yo

‘..

<~ Keep oven vent ducts
unobstructed.

= 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.

I.:JPulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a precau­tion against burns from touching
hot surfaces of the door or oven

walls.

~: 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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J useProperPan Siz

appi

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equipped with one or
more surface 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 will also improve
efficiency.

9 Never’leave!wn-faceUnits

unattendedat high heat settings.

Boilover causes smoking and

greasy spillovers that may catch
on fire.

G Be sure drip pans and vent
ducts are not covered and are in
place. Their absence during cook­ing could damage range parts and

wiring.
i:i ~~n’t ~s~ a~umim.mllf~il to tine
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.
..:

I Only certain types of glass,
glass/ceramic, ceramic, earthen­ware, or other glazed containers

are suitable for range-top service;

others may break because of the

sudden

(SSeo “SCo
f

flamata sp
t hao a consh
b posis t i i tu
tot ceo t r
witexto ne

surun

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i a

chi tem

TO burns, ignition of

Dcimo s E%

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Q AJturnsurface unit to

OFF before removing utensil.
+~Keep an eye on foods being

fried at HIGH or MEDIUM

HIGH heats.

Q Toavoid the ofa

b o electricshock, always be

certainthat ‘thefmntrdsfor N
surfaceUnitsm%?at OH? position
and allcoils are cool before
attemptingto removethe unit.

0 W flamingfoods u t

hood, turnthe fanoff.Thefan, if

q3erating9may spreadthe flame.
Q

F f f s b as

dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.

a Use little fat for effective

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

s If a combination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.

G Always heat fat slowly, and
watch as it heats.

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satisfactorilywithout preheating.

If you find preheating is rieces­sary, watch the indicator light,

and put food in the oven

promptly after the light goes out.
Alwaysturn oven OFF before

removingfood.

During baking, avoid frequent
door openings. Keep door open
as short a time as possiblewhen

it is opened.

Cook complete oven meals

instead ofjust one food item.

Potatoes, other vegetables,and
somedesserts willcook 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.

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