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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2

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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.

$y<&$:.

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9.

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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

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Caw?
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Don’t heUnopenedfood fm

~~

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.

(“: ; \;,, ‘“. ..~. - ‘ ; ~, ~!L,-“.,;J . !; ‘ -- :.’

1>1d L 1’L

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J useProperPan Siz

appi

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-.. <.4 .< - !’L 2: r! $. Lt s- k , , (,

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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I \ \’ . ~ ~;”

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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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HIGH posit

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

Saute and brown; maintain
slowboil 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.

Switchheat higsett
alwasha quicchath

switcht lowsetti

1.At HIGH, MED HI, never leave

food unattended. Boiloverscause

smoking; greasy spillovers may

catch fire,

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

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Tueitcloco cou
cloct desheset

CmtEOdmwtbe pushed intoset

a’dy mmOFF position.when

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than OFT’, it

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whY fincoo

cator ~ight will glow when ANY
heat on any surface unit is on.

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large

amounts of steam, be careful to
avoid burns from steam or heat.

Canning should only be done on

surfaceunits.

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Also, a too high heat for long
periods, and smallamounts of dry
food, may damage the finish.

i.’ol’i:i” f:iy drl~!p 1

A. Becausethe 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.

Q. can I use special cooking equip­ment like

~~~~faceunits’?

A. Utewio f sur
a n recomT l o
yosurunc b sho
a t rat c b da
frt hihenef t
tyo coo

au o:iwli~~ wok. on ~~~Y

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Setting the dials for TIME BAKE
is explained in detail on page 14.

A Y i y w t

or Stop Dials to turn on and off at
set times during timed functions.

Q. can I Usethe Minute Timer
!j~~jng~y~~cooking?

A. The Minute Timer can be used

during any cooking function. The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
function only.

Q. f-an ] ~~ang~f~~~~~c}:while I’m
Time cooking in the oven?

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

Immediate Start is simplysetting
oven to start baking now and

S 1 T s s

time, push in

knob on START dial and turn
Pointer to time you want oven to

i o f ex3

turning offat a ,later time automat­ically. Remember, foods continue
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temperature.

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Roasting is really a baking proce­dure used for meats. Therefore,

oven controls are set to BAKE.
(Youmay hear a slight clicking
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working properly.) Roasting is

easy,just follow these steps:

Step ‘i:Momeats continue to

cosliwhstanding after

beingremoved from the oven. For

rare or medium internal doneness,
if meat is to stand 10-20minutes
whilemaking gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-

perature is5-10°F below tempera­ture suggestedon chart. If no
standing is planned, cook meat to
suggestedtemperature on chart on
page 23.

~J~TE:you may wish to use TIME’

BAKE as described on preceding
page to turn oven on and off

L.~

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fat side up, on roasting rack

piac

i a shalpan. (Broiler pan with

rack is a good pan for this.) Line
broiler pan with aluminum foi~

when using pan for marinating,

cooking with fruits, cooking heavily

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heating units is not necessary.(See

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meat over the pan. Asthe meat
cooks, the juices fall into the pan
thus keeping meat dryer. .Juicesare
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.

Q. should H salt the meat ‘before

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CERTAIN to cut opening in foil, to
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fat drips into pan below.

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Step 6:Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 24. 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.)

mended shelfposition as suggested

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adj&’7f~~y

Use time given on recipewhen

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area on knob and shaft. Recheck
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an additional adjustment.
stats, in time, may “drift” from the
factory setting and differences in

~<)~~$ja~~models
timing between an old and a new
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unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brown too little or too much, you
may make a simple adjustment in

the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT,

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FWLLONE.YEAR This warranty is extended to the ~=~j:

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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 a
part of the rathat fails because ‘ashingtOn~ ‘.C” ‘n ‘iaska.the
of a manufacturing defect.

original purchaserand any succeed- _x’”-

i owner for products purchased -.!!5

orh use in the 48 Y=<;;:

for
mainland states, Hawaii and

warranty is the same except that it

is LIMITEDbecauseyou 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”

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servicers during normal working

hours.
Look in the White or Yellow Pages

of your telephone directory for

HOTPOINTFACTORYSERVICE,

~

GENERALELECTRIC-HOTPOINT

,’ FACTORYSERVICEor HOTPOINT

CUSTOMERCARE” SERVICE.

/

trips toyourho~e t.

~ 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.
WARRANTORISNOT RESPON-

SIBLE FOR CONSEQUENTIAL

DAMAGES.

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teach you how to use the product.

ReyoW and Care mat

If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below.

~ Improper installation.
if you have an installation problem,

contact your dealer or installer.
You are responsible for providing

adequate electrical, gas, exhaust-

ing and other connecting facilities.

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Some statd noallthexcluo limito incido consedams t a lior 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.

T know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

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