Hotpoint RB632GN, RB636N, RS647GJ Use And Care Manual

. ). . . ,..,

-..

I

Howb getthebestfrom

Conknb

AluminumFoil

4, 18

use and care of

Anti-TipDevice

3,5

models

ApplianceRegistration

2

CanningTips

9

Care and Cleaning

20-24

Clock/1’imer

u

Consumer Services

27

Energy-SavingTips

5

Features

6,7

Instigation Instructions

5

hveling

5

Model and Serial Numbers

2

Oven

13

Baking,Baking Guide

14,15

Broi~ing,Broiling Guide 18, 19
ContinuousCleaning

24

Control Settings

13

Door Removal

20

Light BulbReplacement 20
Roasting,RoastingGuide 16,17

Thermostat Adjustment

21

VentDuct

20

Problem Solver

25

Safety Instructions

3,4

Surface Coolting

8-11

Control Settings

8

CooI<wareTips

10,11

WErranty

Back Cover

-—

-.

It is intendedto helpyouoperate

andmaintainyournew range
properly.

Keepithandy for answersto your

questions.
Ifyoudon’tunderstandsomething

or needmore help, write (include
yourphone number):

ConsumerAffairs
Hotpoint
AppliancePark
Louisville,KY 40225

wri@downthemodel

ad serialnumbeme

You’llfindthem on a labelon
the frontof’therangebehindthe
ovendoor.

These numbers are alsoon the
Consumer Product Ownership

RegistrationCard that camewith
yourrange. Beforesendingin this
card, pleasewrite thesenumbers
here:

Model Number

Serial Number

Use thesenumbers in any
correspondence or service calls
concerning your range.

Immediatelycontactthedealer (or
builder)that sc~ldyouthe range.

Savetimeandmoney.
Before

yourequest

service. 0.

ChecktheProblem Solveron
page25.It listscausesof minor

operatingproblems that youcan
correctyourself.

Toobtainservice, seethe
ConsumerServicespage in the
back ofthisbook.

We’reproudofour service and
wantyoutobe pleased. If forsome
reasonyou are nothappywith the
serviceyoureceive, here are three
stepsto follow for further help.

FIRST,contactthepeople who
servicedyour appliance. Explain
whyyouare not pleased. Inmost
cases, thiswill solvethe problem.

NHXT,if youare stillnot pleased,
write allthe details-including
yourphonenumber—to:

Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville,Kentucky 40225

FINALLY, ifyour problem is still
not resolved, write:

Major Appliance Consumer

Action Pane]

20 North Wacker Drive
Chicago, Illinois60606

_...——

--.——. -———

......

..-

-“ .

\-

>’

-----

rang;Udess it isSpeeifieauy

recommendedk thisbook. M

other servicingshouldbe refed

to a

qualified technician.

@Before performing any

seF~i~e,

~~scom~c~m
WGE PomRSWPLY
ATm

HOUSEHOLD

DIsTmBmIoNPmL

BYmMowNGTHEFUSE
ORSWKHINGOFFTHE
CRCUIT

BREAKER.

I

@Do not let Coohg grease

or

otherflammablematerials

aceumMlat&in or neal” the

range.

@

DoBlotIlse water on grease

fires. Never picliup a flating

pall. Smotherflamingpanon

surfaceunitby coveringpan
completelywithwell-fittinglid,
cookiesheetor fiattray.Flaming

greaseoutsideapan canbe put

outby coveringwithbakingsoda

or, if avafiable,a multi-purpose

dry chemicalor foam-typefire

extinguisher.

@Do nottouchheating

elementsor interiorsurfaceof

oven.These surfacesmaybe hot
enoughto burneven-thoughthey
are dark in color. During and
afteruse, do nottouch, or let
clothingor other fiamable
materialscontactsurhce unifi,
areas nearby surfaceuni~ or any
interiorarea oftie oven;allow

sufficienttimefor cooIing9first.
Potentitiy hot surfacesinclude

the cooktopand areas facingthe

cooktop,ovenventopeting and
sur~ces near theopening,md
crevicesaround the ovendoor.
Remember: The inside surface
ofthe ovenmaybe hot when the
door is opened.

e m~~ Coohg pork9 follow
the directions e=ctiy and always

cook the meat to an intemd
tempera~re of at

least 170*F.

This assures Mat, in tie rem.ok

possibility &at trichina may be

present in the meat, it wiH be
Hled and tie meat wdl be safe

to ea~.

F“

..

,.~

.- —.—..-.

—.

- ———

—

—-—

.-

Sllrface Cool&g Utiti
@

useproperpansh-”This

applianceis equippedwidlone
or moresurfaceunitsofdifferent
size.Selectcookwarehavingflat
bottoms large enoughtocover
tie surfaceunitheating element.
The use of

Unde~SiZd COOkW~e

will expose a

portionofthe
heatingelement to directcontact
and mayresdt in ignitionof
clothing. Proper relationshipof
cootiare to burnerwilldso
improveefficiency.

@Never leaveSutiaee ti@

m*ndd at @ hat w-.
Bodover causes smoting and

greasy spillovers that may catch
on fire.

@Be Swe hip pas ad vent
duck are motCovered and are
b place.

Their absenceduring

cookingcould damagerange

parts and wiring.

* Don9twe dhum fofito

line &ip pam or anywhere in
the ovenexcept as describedin
this book. Misusecouldresultin
a shock, fire hazardor damage
to therange.

@Ody Cerbin types ofglass9

glass/cemmie9earthenwareor
ethergiwedContiineR%are
Suimbleforrange-topservice;

others may break because ofthe

suddenchange in temperature.
(See section on “Surface
Cooking” for suggestions.)

~To minimize the possibility of

burnsy ignition offlammable
nlaterials, and spillage,the

hand!eof a containers}Iouldbe
~~~~~ ~~;~<ardthe center of the

]:a~~gewithou.te,:%tendingovel<
nearby Slir[aceI!nits.

- ~>j:,~;-iy:~~~jy~~~~-~~:~~@

1~~~~~

~...

it’

-

.1

S -; -I-7 1;

1~1-( ,+

~: o ::n; :.f>

[e -. a Lb> --’+. - -’.’

~5:;$73:J7; ~p-

“4-=

,% .-. .-,1 -r~;.-, ,Y.->
,+ ~ ~.:,., ,. ,, ~:+j:

.- s

~ roomforf~hg shodd bem

*y m ~ssiblee Frost on frozen

foodsor moistureon fresh foods
can cause hotfatto bubbleup
and oversidesofpan.

.+..

@If a Combinationof@i!sor

fatiWiubeusedbnfrying,stir

togetherbeforeheating, or as fa@
meltslowly.

@AlwaysheatfatslQwly9and

watchas it heats.

@use deepfatthermo~neter

wheneverpossible

toprev~nt

overh~ting tit beyondthe
smokingpoint.

—. -—-—

..—.-.-.—.. -

“ - ---- —-. ----.— ------

.—

———.—— . . . . .. .———-—

—.-... -,.—--- . .. . . . . . . . .

. ,

—. —

Therangeshouldbe installed on
a sheetofplywood(or similar

material)as follows:Wl?e?zthe

floor coveringends at the front of

2’herange, thearea thattherange

willrest on shouldbe builtup with
plywoodto the samelevelor higher
thanthe floor covering.Thiswill
allowthe range to be movedfor
cleaningor servicing.

a

w~Levelingscrewsare locatedorI

each corner ofthe base ofthe
range. Removethe bottomdrawer

andyou can level the range on
an unevenfloor with the useof
a nutcirivcr.

(?ncof the rear leveling screws
~,~’illengage theAnti-Tipdevice

(;~llowfor some side to side
:~djustment).AIIowa minimum
~’lcara.nceof 1/8”between the range

i~i~dti~cleveling screw that isto be
itIs~alicdinlo the AntiJ~ipdcvicc.

.=..-

-.’,­...

.,”’-..”

.,.

Stlrftice coo~ng

@Use cookware of mediumweight
aluminum, with tight-fittingcovers,
and flatbottomswhich completely
coverthe heatedportionofthe
surfaceunit.

@Cook fresh vegetableswith a
minimumamount of waterin a
cove~edpan.

~Watchfoodswhen bringingthem

quicklytocooking temperaturesat
high heat. When foodreaches
cookingtemperature, reduceheat
immediatelyto lowestsettingthat

will keepit coohng.
@Use residualheat with surface

cootig wheneverpossible. For
example,when tooting eggsin tie

shell, bring water and eggsto boil,
then turn to OFF positionand cover
with lid to completethe cooking.

~Use correct heat forcootig task:

HIGH—to s~rt cooking(if time
allows,do not usehigh heat to
Sbrt).

MEDIUM HI—quickbrowning.
MEDIUM—S1OWfrying.
LOW—finishcookingmost

quanti~ies,simmer—doubleboiler
heat, finish coofing, and special
for smallquantities.

WARM—tomaintain serving
temperature ofmost foods.

QWhen boiling water fortea or
coffee, heat only amount needed.

It is noteconomical to boil a
container full of water for one
or Iwo cups.

ovencoold~hg

@Prek:at ovenonlywhe~l
necessary.Mostfoodswill cook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
watchtheindicatorlight, and put
foodin ovenpromptlyafter the
lightgoesout.

@Alwaysturn ovenOFF before
removingfood.

@Duringbating, avoidfrequent
dooropenings.Keepdoor openas
shortatime aspossibleif itis
opened.

@Cook completeovenmeals
insteadofjust onefooditern.
Potatoes,other vegetablesand
somedesserts willcook together
with a main-dishcasserole, meat
loaf, chicken or roast. Choose
foodsthatcook atthe same
temperatureand inapproximately
the sametime.

~Use residualheatin the oven
wheneverpossibleto finish
cookingcasseroles, ovenmeals,
etc. Alsoadd rolls or precooked
dessertsto warm oven, using
residualheat to warm them.

-...

il

..

.,

. ._.. _=_=,&.r, r,...,=.

.,,..:=...

Mod~lm63m

——

——.

. ...

..”———

— ——.—-.

..

—-

——

Explained

Model Model

Mode]

Fea$EBFeIlld&x

on page RB632GN

RB636N

m647GJ

1 Model and Serial Numbers

2

@ @

@

2 Surface Unit Controls

8

@

e 9

3 Surface Unit “ON” IndicatorLights

8 1

1

2

4 OvenSetControl

13

@ @

@

5 Oven TempControl

13

@ e

@

6 Oven CyclingLight

13

@ @

@

7 AutomaticOvenTimer, Clock and

12

clock &

e

@

MinuteTimer

MinuteTimer

8 Stay-UpCdrod@SurfaceUnit

21

3 6-in.

3 6-in.

(Maybe raised but notremoved

1 8-in.

1 $-in.

when cleaningunderunit.)

9 Plug-In Calrod@SurfaceUnit (Maybe 21 2 6-in.

removedwhen cleaningunder unit.)

2 8-in.

I

10 Anti-TipDevice

3,5

e

@ @

(SeeInstallationInstructions)

11 Chrome-Plated Trim Rings and

20 4

4

I

4

AluminumDrip Pans

12 Oven VentDuct (Locatedunder right

20

e

e e

rear surface unit.)

13 Oven Interior Light (Comes on

Z()

e

@

e

automaticallywhen door isopened.)

14 Oven LightSwitch

13

a e

15 Broil Unit 18

e

e

e

16 Bake Unit (Maybe liftedgently for 14

@

@ @

wiping ovenfloor.)

17 Oven Shelves 13 2 2

2

18 Oven Shelf Supports(Letters A, B, C and 13

e

@

@

D indicate cooking position for shelvesas
recomi~lendedoilcookingguides.)

19 Broiler Pan and Rack

18

Q

o

0

20 Storage Drawer

23

e

e Q

->.
.:

.2

,,=

1

surfacecookingTvith

Infinite Heat Controk

Yoursurfaceunitsand controls
are designedto giveyouan infinite
choiceofheat settings for surface
unitcooking.

Atboth OFF and HIGH positions,
there is aslightnicheso control

“clicks”atthose positions;“click”

on HIGH marks thehighestsetting;
the lowestsetting is between the
wordsWARMand OFF. In a quiet

kitchenyoumay hear slight

“clicking” soundsduring tooting,

indicatingheat settingsselected are
being maintained.

Switchinghea~ to highersettings
alwaysshows a quickerchange than
switchingtolower settings.

How

tosetthe controls

@

Step 1:Grasp controlknob and

push in. (Knobappearancevaries.)

I

I

Step2:Turn either clockwise or

counterclockwisetodesired heat
setting.

control

mustbe pushedintoset

only fromOFFposition, when

controlis

inany position other

than OFF, it

mayberotited

l’ithout pushing in.

Quickstartfor co~”fing;

.,:

;

bringwater to boil.

;

Fastfry,pan broil;
maintainfastboilon large

amountoffood.

=

Sauteandbrown;
maintainslowboilon

-

..-

largeamountoffood.
Cook after startingat

HIGH; cook withlittle
waterin coveredpan.

W~M Steamrice, cereal;

m maintain serving

temperatureofmostfoods.

~

NmE:

1. AtHIGH andMED HI, never
leavefoodunattended. Boilovers
cause smoking;greasy spillovers

maycatch fire.

.-

~

2. AtWARMand LOW,melt

‘v---

chocolateand butter on smallunit.

Be sureyou turn controlto OFF
when youfinish cooking.An

indicatorlight willglowwhen

ANY heat on any surface unit ison.

--,

(

‘)

\..d ‘

‘n
.. #

.. .-

<.

———.—..,

__———

—..—.-.——.——— --.—

-—

——.

——.——.— ....

. .. . .... ..———

—.

.!

As-’ A. 17es,but only use cookware

1

g:g~

=w- designedforcanningpurposes.

..

Che~kthe manufacturer’s

instructionsand recipesfor
preservingfoods. Be surecanner
isflat-bottomedandfi~soverthe
centerofyourCalrod@unit. Since

canninggenerateslarge amountsOf
steam, be carefulto avoidburns

fromsteamor heat. Canningshould

onlybedone on surface units.
Q. Can 1cover my drippansTVith

foil?
A. No. Clean as recommendedin

C1eaningGuide.

Cannilagshouldbe done on

surfaceUllik only.

Potsthat extend beyondone inch of
cookingelement’strim ring are not
recommended formost surface
cooking. However,when canning
with water-bathor pressure canner,

Iarger-diameterpots may be used.
This

is because boiling water

[cmperatures(evenunder pressure)

arc ~CJtharnlful tocookt(}]>surfaces

Q. can I 21sespecial e[)oking
eqtIi~31neIlt9lil{e an t)rientil W’ok$
011any surface unit?

A=

Cookwarewithoutflat surfaces

isnot recommended,The lifeof
yoursurfaceunitcanbe shortened
and therangetopcanbe damaged
from thehighheatneeded for this
typeofcooking.

Q. Why am I not getting tl]eheat

I needfrommy surfaceunits
eventhoughI

havethe IKmQbS011

the right setting?
A.

Afierturning surface unit off
and making sure it iscool, check to
makesure that yourplug-inunits
are securelyfastenedintothe
surfaceconnection.

Q.whydoesrnyCooIiWaretilt

W]len

I“placeiton the surfaceUtit?

A. Becausethe surfaceunitis not

flat. Make surethatthe “feet” on
yourCalrod@unitsare sitting
tightlyinthe rangetop indentation
andthereflectorring is flatonthe
rangesurfdce.

Q. why isthe porcelainfinis~lon

mycooILwaTecomingoffl
A. If yousetyourCalrod@unit

higherthan requiredfor the
cookwarematerialand letthe
cookwaresittoolong,the cookware
finishmaysmoke,crack, pop,or
burn dependingonthe potor pan.

Also, cookingsmallamountsof dry
foodmay damagethe cookware
finish.

observe

FollowingPoints

1. Be sure the cannerfits overthe
center of’the surface unit. If your
rangeor itslocation does not allow
the cannerto be centered on the
sur~dceunit, use smaller-diameter

pots forgood canningresults.

2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’tmake enough contact with the
surface unit and taketoo long to
boil water.

_-___———

.— ——.—....—-..-—————

—

3. When canning, use recipes and
procedures fromreputable sources.

Reliablerecipes andprocedures are
availablefrom the manufacturer of
yourcanner, manufacturersof glass

jars for canning, such as Balland

Kerr, and the United States
Department ofAgriculture
Extension Service.

4. Remember that canning is
a processthat generateslarge
amountsof steam. Toavoidburns

from steam or heat, be careful

when canning.

N~E: If your range isbeing
operated on lowpower (voltage),
canning may takelonger than
expected, even though directions
havebeen carefully followed. The
process time will be shortened by:
(1)using a pressure canner, and

(2) starting with HOT tap water for