Hotpoint RB524, RB532, RB533, RB526, RB525 Use And Care & Installation Instructions Manual

How to get the best from

Contents

Aluminum Foil

4, 14, 17, 18

Roasting

17,

18

Anti-Tip Device

3,21,27,29

Shelves

4, 11, 13,23

Appliance Registration

2

Storage Drawer

26

Care and Cleaning 21-26

Timed Baking

15, 16

Cloc~imer

10, 11

Oven Vent

26

Consumer Services

31

Problem Solver

30

Important Phone Numbers 31

Thermostat

Adjustment–

Features

6,7

Do It

Yourse~

16

Installation Instructions 27-29

Safety Instructions

%5

Leveling

29

Surface Controls 8-10

Model & Serial Numbers

2

Canning Tips

10

Oven 11-20

Control Settings

8

Baking

12-14

Cooktop

Comparison

8

Broiling

19,20

Cookware Tips

9

Continuous Cleaning

25

Warranty

Back Cover

Lift-Off Door

24

Light; Replacement 12,23

GE Answer Center”

Preheating

13, 19

800.626.2000

Use and Care

&

Mtaflation

~tm~ions

for

Stindard

Clean models

M524
~525

M526

W532

m533
m534

w536

Continuous

Clean models

m632
m633
m636

HELP US HELP YOU...

Before using your range,
read this guide carefully.

It is intended to help you
operate and maintain your new
range properly.

Keep it handy for answers to
your questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs

Hotpoint

Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label
behind the range door or behind
the storage drawer.

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:

Model

Number

Serial Number

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

If you received
a damaged range...

Immediately contact the dealer (or
builder) that sold you the range.

Save time and money.
Before you request
service . . .

Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.

~

YOU NEED SERVICE

To obtain service, see the Consumer Services page in
the back of this guide.

We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the

service you receive, here are 3 steps to follow for

further help.
FIRST, contact the people who serviced your

appliance. Explain why you are not pleased. In most
cases, this will solve the problem.

NEXT, if you are still not pleased, write all the
details—including your phone number—to:

Manager, Consumer Relations

Hotpoint

Appliance Park
Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel
20 North

Wacker

Drive

Chicago, IL 60606

2

When using electrical appliances, basic safety
precautions should be followed, including the
following:

●

Usethis appliance only foritsintendeduse

as

describedin

this guide.

●

Be sure your appliance is properly

instied

and

grounded

by a qualified technician in accordance

with the provided installation instructions.

●

Do not attempt to repair or replace any

part

of

your range

Aess

it is

spetilwlly

recommended

in this guide.

All other servicing should be

referred to a qualified technician.

●

Before performing any service, DISCONNECT

THE RANGE POWER SUPPLY AT THE
HOUSEHOLD

DISTWBUTION

PANEL

BY

REMOV~G

THE FUSE OR

SWITCHNG

OFF

THE CIRCUIT BREAKER.

●

Fluorescent light

bulbs

contain mercury.

If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and

federd

codes.

A

WARNIN&AM

ranges

can tip and i~ury

could

result. To
prevent accidental tipping of the

range.

attach it to the

wrdl

and floor

bv

B

P

,.4

I

inst~ll~ng

the Anti-Tip device supplied’. , .

To check if the device is installed and

engaged properly, remove the kick
panel or storage drawer and inspect

u

,.4

the rear leveling leg. Make sure it fits
securely into the slot.

If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.

Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could

result in tipping of the range and injury,

●

Do not leave children

alon~hildren

should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.

●

Do not allow anyone to

climb,

stand or hang
on the door, kick panel or storage drawer or

cooktop.

They could damage the range and even

tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN

CABI~TS

ABOVE A RANGE OR ON THE

BACKSPLASH OF A

MNG&C~DREN

CLMBING

ON THE RANGE TO REACH

ITEMS

COULD BE

SEMOUSLY ~mRED.

●

Never wear loose-fitting or hanging

garmenb

while using the appliance.

Be careful when

reaching for items stored over the

range, Fhurunable

material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.

●

Use ody dry potholder-moist

or damp pot holders on hot surfaces
may result in burns from steam.

Do
not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth.

●

For your safety, never use your appliance for

warming or heating the room.

*

DO NOT STORE OR USE

COMBUST~LE

MATE~LS,

GASOLINE OR OTHER

FLAMMABLE VAPORS

AND

LIQUIDS IN

THE

VIC~ITY

OF THIS OR ANY OTHER

APPLIANCE.

. Keep the hood and grease filters clean

to

maintain good venting and to avoid grease fires.

s

Do not let cooking grease or other flammable

materials accumulate in or near the range.

(continued next page)

3

—

!

●

WORTANT SA~~

~STRUCmONS

(Continti)

●

Do

not

touch

the surface

units, the heating

elements or th~ interior surface

of the

oven.

These surfaces may b~ hot enough

to burn

even

though

they

arc

dark in

color. During

and

after use,

do not

touch, or let

clothing or

other fiammable

materiais

contact

the surface

units,

the areas

nsarby the

surface units or any interior

area

of

b

oven; ailow

sufficient time for cooling,

first.

Potentiaiiy

hot

surfaces

include the

cooktop, areas

facing

the cooktop, oven

vent opening,

surfaces

near

the

opening, crevices around

the oven

door,

the

edges of the door

window

and

rnetai

trim parts

above the door.

Remember:

The inside

surface of the oven may

be hot when the door is opened.

e

●

Do not we water on

grease

fires.

Never

pick up a

flaming pan.

Turn

the controls off. Smother a flaming pan

on a

surface

unit by covering

the

pan completely

with a

weii-fitting

lid, cookie sheet or flat tray. Use

a

muIti-purpose

dry

chernicai or

foam-type fire

extinguisher.
Flaming

grease

outside a pan

can

be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry

chemicai

or foam-type

fire extinguisher,

Hame

in

the

oven can be smothered completely

by

closing

the oven

door and turning

the oven

off

or by using a multi-purpose dry

chemicai

or

foam-

type fire extinguisher.

●

When cooking

por~

follow the directions

exactiy

and

aiways

cook the meat to an internal temperature

of at least

170°F.

This

assur$s

that, in the remote

possibility that trichina

may

be present in the

meat,

it

wfll

be

kiiled

and the meat will be safe to eat.

Oven

Q Stand

away

from

the range when opening

the

oven

door.

Hot air or steam which escapes can

cause burns to hands, face

andor eyes.

*

Do not heat unopened food containers.

Pressure

could build up and the container could

burst, causing an injury.

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from grease

butidup.

*Place

the oven sheif

in

the

desired position while

the

oven is cooi.

If the shelves must be handled

when

hot, do not

let

potholder contact the heating

elements.

*-g

out

the sheM

to the

sheif

stop-lock

is a convenience in

Wing heavy

foods.

It

is

aiso

a precaution against

burns

from touching

hot surfaces of the door or oven walls,

Q

When

using cooking or roasting bags in the

oven,

follow the

manufacturer’s directions.

.

DO

not use

your

oven to dry newspapers.

If overheated, tiey

can

catch fire.

●

Do

not

use the

oven

for a storage

area,

Items

stored in an oven can ignite.

●

Do

not

leave

paper products, cooking utensils

or

food in the

oven when not in use.

●

For continuous clean models, do not use oven

cleaners on

any of

the

continuous cleaning

surfaces.

Continuous cleaning surfaces

can

be

identified by

their

rough surface finish.

Suflam CooMng Units

*

●

Use

proper pan

siz*Select

cookware

having

flat bottoms large

enough to cover

the

surface unit
heating element. The use of undersized cookware
will expose a portion of

~e

surface unit to direct

contact and may result in ignition of clothing.

Proper relationship of cookware to surface unit
will

also

improve efficiency,

o Never leave the

suflace

uni~ ~attend~

at

high heat settings.

Boi}overs

cause smoking and

greasy

spillovers

that may catch on fire.

●

Be

sure the drip

pans

and vent duct are not

covered and are in place.

Their absence during

cooking could damage range parts and wiring.

●

Do

not use aluminum foil to line the drip pans

or anywhere in the

oven

except as described in

this guide.

Misuse could result in a shock, fire

huard or damage to the range.

6 Oniy

certain types of

@ass,

glass/ceramic,

earthenware or other

gazed

containers are

suitible for cooktop

service;

others may break

because of

the

sudden change in temperature.

*

To minimize the possibility of

burns,

ignition of

flammable materials and

spi~age,

the handle of a

container

shodd

be turned toward the center of the

range without extending over the nearby surface units.

●

Always turn the

surface

uni~

off before

removing cookware.

Q

To

avoid the possibility of a burn or electric

shock,

always be certain that the controls for

all surface units are at the off position and all

coils are cool before attempting to lift or remove

a unit.

c

When flaming foods are under

the hood,

turn

the fan off. The fan, if operating, may spread
the flame.

●

Do not immerse or soak the removable surface

units. Do not put them in a dishwasher.

●

Keep an eye on foods being fried at high or

medium high heats.

●

Foods for frying

should

be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble

up

and over the sides

of the pan.

●

Use

little fat for

effeetive

shallow or deep-fat

frying.

Filling the pan too full of fat can cause

spillovers

when food is added.

●

If a combination

of oils or fats will be used

in frying,

stir together before heating, or as fats

melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible

to prevent overheating fat beyond the

smoking point.

SAVE

T~SE

mSTRUCTIONS

5

I

—

FEATURES OF YOUR RANGE

Not all features are on all models.

----

b

Broiler Pan and Grid

(on some models)

e

may vary)

6

— -—-—

RB525

RB534

Explained

Feature Index

Not all models have

all

features.

on page

1 Storage Drawer (on some models)

26

2 Anti-Tip Label

—

3 Anti-Tip Device

3,21,

See the Installation Instructions.

27,29

4 Broil Element

4, 19,

23-25

5 Model and Serial Numbers

2
Behind the range door or behind
the storage drawer.

6

Cooktop~ift-Up

Cooktop

(on some models)

7 Surface Unit Knobs
8 Oven Light Switch

(on models with oven window)

9 Oven Set Knob

4,21,22

5,8,26

12

11, 12, 15,

17,26

10 Automatic Oven Timers,

10, 15,

Clock and Minute Timer

16,26

(on some models)
11 Surface Unit “On” Indicator Light I 8
12 Oven

Temp Knob

11, 12,

15–17, 26

13 Oven Cycling Light

I

11

II

RB524

RB526

Explained

Feature Index

Not all models have all features.

on ~a~e

14

Oven Vent Located under right rear

4,26

surface unit.

15 Surface Units, Drip Pans

4,5,

8-10,22

16 Oven Interior Light

12,23

(on some models) Comes on

automatically when door is opened.

17 Oven Shelf Supports

Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.

18 Oven Shelf with Stop-Locks

(number may vary)

19 Bake Element Maybe lifted gently

for wiping oven floor.

20 Lift-Off Oven Door with

Broil Stop Position Easily removed
for oven cleaning.

12, 13,

17,20

4, 11, 13,
14, 17,23

4,23-25

24,25

21 Broiler Pan and Grid

4, 17, 19,

(on some models)

20,23

7

HOW DOES

T~S

COOKTOP

COmARE

TO YOUR OLD ONE?

Your new cooktop has electric coil surface units.

The best types of cookware to use, plus heat-up and

If you are used to cooking with gas burners or other

cool-down times, depend upon the type of burners or

types of electric

cooktops,

you will notice some

surface units you have.

di~ferences

when you

u~e eiectric

coils.

Type of Cooktop
Electric Coil

@

Radiant
(Glass Ceramic)
Cooktop

o

The following chart will help you to understand the

Description
Flattened metal

tubing containing
electric resistance
wire suspended

over a drip pan.
Electric coils

under a

glass-

ceramic cooktop.

Solid Disk

o

6)

Gas Burners

differences

b~tween electric-coil surface units and any

other type of cooktop you may have used in the past.

Solid cast iron
disk sealed to the
cooktop surface.

Regular or sealed

gas

burners use

either

LP

gas

or natural gas.

How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks,

Heats up quickly but does not change
heat settings as quictiy as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and

cools

down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.

SU~ACE

CONTROLS

At both OFF and HI the control “clicks” into position.

Switching heats to higher settings always shows

You may hear slight “clicking” sounds during

a quicker change than switching to a lower setting.
cooking, indicating the control is keeping the unit
at the heat level you set.

How to Set the Controls

F

*

‘“

Push the knob in and turn

Be sure you turn control

to OFF when you finish

in either direction to the

cooking.

setting you want.

The surface unit “on” indicator light will glow

●

when ANY heat setting on any surface unit is on.

8

Cooking Guide Using Heat Settings

HI—Used to begin cooking or to bring water to a

OFF

boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and

MED) Maintains a fast boil on large amounts of food.

MED—Saut6 and brown; keeps food at a medium

boil or simmer.
Medium Low—(Setting halfway between MED and

Medium

~

~

Medium

Low

High

LO) Cook after starting at HI; cooks with little water

in covered pan.

MED

LO—Used for long, slow cooking (simmering) to

NOTE: The surface unit “on” indicator light may

tenderize and develop flavors. Use this setting to melt

glow between LO and OFF but there is no power

butter and chocolate or to keep foods warm.

to the surface units.

Light Over the Surface Units

(on some models)

The switch must be pushed,

held

for several seconds and released for the

light to come on.

COOKWAm T~S

Cookware

Use medium- or heavy-weight cookware. Aluminum

RIGHT

cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook

evenly

at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.

~-

For best cooking results pans

should

be flat on the

bottom. Match the size of the saucepan to the size of

-L

Not over 1 inch

the surface unit. The pan should not extend over the

edge of the surface unit more than 1 inch.

WRONG

Over 1 inch

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range

and

hood clean from grease.

Wok Cooking

We recommend that you
use only a flat-bottomed
wok. They are available
at your local

retail

store.

Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous.

S

Placing the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain

cooktop.

Do not try to use such woks

without the ring. You could be seriously burned if

the wok tipped over.

9

HOME

CANN~G TWS

Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s

drip pan are not recommended for most surface cooking.

However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under

pressure) are not harmful to

cooktop

surfaces

surrounding the surface units.

HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types
of

frying+ook

at temperatures much higher than

boiling water. Such temperatures could eventually

harm

cooktop surfaces surrounding surface units.

Observe the Following

Poin&

in Canning

1. Be sure the canner fits over the center of the

surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.

2. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often
found in enamelware) do not make good contact
with the surface unit and take a long time to
boil water.

Flat-bottomed canners are recommended.

3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.

4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.

NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.

The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating

of

large

quantities of water.

AUTOMATIC

TWERS Am

CLOCK

(on some models)

The Clock

To set the clock, push the knob in and turn the clock
hands to the correct time. The minute timer pointer

will move also. Let the knob out, then turn the minute

- A-:z ‘

timer pointer to OFF.

The Minute Timer

The minute timer has been combined with the range To set the minute timer, turn the center knob,
clock. Use it to time all your precise cooking without pushing in, until the pointer reaches number
operations. You’ll recognize the minute timer as the

of minutes you wish to time. (Minutes are marked,

pointer which is different in color and shape than the

up to 60, in the center ring on the clock. ) At the end

clock hands.

of the set time, a buzzer sounds to tell you time is up.
Turn the knob, without pushing in, until the pointer
reaches OFF and the buzzer stops.

10