Hotpoint RB731, RB734, RB735G, RB758G, RS742G Use And Care Manual

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RB735G

RS’7’42G

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RS743G

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.

1

Before UsingYour Range. .. .....2

Safety Instructions . ..........3-4

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

Features ofYour Range .......6-9

Surface Cooking , . . . . . ........10

Automatic Timer and Clocks ...12

UsingYourOven. . . . . . . ...,...13

How T’oBake and Time Bake ...14

How To Roast... . . . 4.. .......15

How To Broil... . . . . . . . .......16

Exhaust System. . . . . . . . .......17

How Cooperate the

Self-CleaningOven . . . ....18-19

Removable Oven Door . .......20

How ToCare For

YourRange . . . . . . . . . ....20-22

Home Canning Tips . . . . .......22

Problem Solver. . . . . . . . ....,..23

Surface Choking Chart . ....24-25

Baking Chart.. . . . . . .. . .......26

Roasting Chart . . . . ... . .......27

BroilingChart . . . . . . . . . .......28

Cleaning Chart . . . . . . . . ....29-30

IfYouNeed Service . .. . .......31

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

It willhelp you operate and main­tainyour new Range properly.

Keep it handyforanswers to your

questions.
If you don’tunderstand something

or need more help. . .
Call, toll free:

The GE Answer CenterTM

800.626.2000
consumer information service

or write:(includeyour phone
number);
Consumer Affairs

Hotpoint
Appliance Park
Louisville,KY40225

SerialNumbers
You’llfind thereon alabel onthe

front ofthe Range behind the oven
door.

These numbers are also onthe
Consumer Product Ownership Reg­istration Card that came with your
Range. Beforesending in this card,
please write these numbers here:

Model No.

Serial No.

Use these numbers in any corre­spondence or servicecalls con­cerning ‘yourRange,

If M-mRewived

——
a Range7
immediately contact the dealer [or —

builder)th~t soldyou the Range.
save Time and Money

● Qo

...

--.:

BefoTeYou Request s@rvice ~,.!

~~y

Check the Problem Solver(page

“-=-

23).It listsminor causesof oper­ating problemsthat you can correct
yourself.

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$$&isicsafety precautions should be

‘=-”Ilowed,including the following:

.

.-

.’ Use this appliance only for its

in~ende,duse as described in this

manual.

~~~Besure your appliance is prop­er-1~.installed and grounded by a
qualified technician in accordance
with the provided installation

instructions.
: Don’t attempt to repair or

repiace any part of your range”
unlessit is specificallyrecom­mended in this book. All other

ser~icingshould be referred to
a qualified technician.

~~~Before performing any service,

DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION

PANEL BY REMOVING THE

- FLTSEOR SWITCHING OFF
‘THE CIRCUIT BREAKER.

-—

“- Do notk!ave dmren dom!-

ildren should not be left alone

r unattended in area where
appliance is in use. They should
nmer be allowed to sit or stand

on any part of the appliance.

Don’t allow anyone to climb,
stand or hang on the door’, drawel”
or range top. They could damage
the range and even tip it over

causirrgsevere persona! injury.

‘CAUTION: Do NOT STORE
ITEMS OF INTEREST m
C:E-111.DRENIN ~ABINETs

ABOVE A RANGE OR ON THE
!B’ACKSPL14SHOF A RANGE—

CHILDREN ON
THE RANGE? TO REACH
13’1;14SCQIJLD BZ SERIOLJSEY

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.

this

f-’ wearprwperClothing=Loose

fitting or hanging garments should

never be worn while using the
appliance. Flammable material
could be ignited if brought in con­tact with hot heating elements and
may cause severe burns.

@ Use only dry pothoMerw-=—
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.
e? pJeveYuseyour appliance for

warming or heating the room.

G Storage in or on Ap@iance=-

Flammable materials should not
be stored in an oven or near sur­face units.

‘~ Keep hood and grease filters
dean

tomaintain good venting

and to avoid grease fires.
:: Do not let cooking grease or

other flammable materials accu­rrmkde in the range or near it.

‘: 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 lid, cookie sheet
or flat tray. Flaming grease out­side a pan can be put out by
covering with baking soda or, if’

available, a dry
chemicai or foam.

Q
.d

‘= Do nottmdl heating ‘demerits

m interimsurfaceof oven,These

surf’acesmay be hot enough to
burn even though 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 inside surface of
the oven may be hot when the
door is opened.

@ when cooking pOrk fOllOW

OUI”

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 killed and
meat will be safe to eat.

.--.—.-... —.. ... . .. .. . .

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‘:’ i%md away frmntile range

when

openingoven (km’. me hot

airor

steam vvhidaescapescan

‘muse bums tohands, facemi/

or’eyes.

=

mm% heat mq.mmil food Con”

tainml

inw? oven. Plwmm could

build Upm-d the Container’could

burst causing m injury.
@

Keep oven vent ducts

unobstructed.
::! Keep oven free from grease

build up.

G Place oven rack in desired posi­tion while oven is cool. If racks
must be handIed when hot, do not

let potholder contact heating units
in the oven,

~~Pulling 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, folIow the
manufacturer’s directions.

c Do not use your oven to dry

newspapers. If overheated, they

can catch fire,

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~~Do not clean door gtudu%The
door gasket is essential for a good
scfil.Care should be taken not to
rub, damage. or move the gasket.

Do not use oven ckamm. No

commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around

~ln~:

part of the oven.

Clean only parts listed in this

USCand Care Book,

~~f~j-~%&]egnimg the oven,

remove broiler pan and other

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..ly <Jh~ii!us

0 UW‘propwPan Size—This

appliance is 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 willalso improve

efficiency.

@ pq~~~~]~~~~$~~a~~~~~~$

unattended at high heat settings.
130ilovercauses smoking and
greasy spillovers that may catch
on fire.

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

Q Don% use ahmlim.lm foil to line

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.

~:~tliy 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 change in temperature
(see section on “Surface Cooking”
for suggestions.)

‘ TO burns, ignition of

flammable materials, and spillage;
the handle of a container should

be positioned so that it is turned
toward the center of the range
without extending over nearby

surface units.

Don’t immerse or soak rt?mov­abie .suFf&Xunits. Don% put them
in a dishwasher.

c.2 A&wy+humsurfacewit to

OFIFbefm?WmnovingUtmm.

@ Keep an eye on foods being

fried at HIGH or MED1l.JM

HIGH heats.
@ To avoid the possibilityof a
burn OF electricshock, always be

certainthatthe controlsfor aii
surfaceUnitsan?at ‘OFFposition
and d] C(M$arecod before

to removethe wit.

@ ‘Whenflamingfoods underthe

hood, ttm’nthe fan off. me fan, if
operating9may spreadthe fhne.

@ FOO&forfrying should be as

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

Q Use littlefat for effective

shallow or deep-fat frying. Filling
the pan too full of fat can cause
spil]overswhen food is added.

@ If a combination of oils or fats

will be used in frying, stir together
before heating, or as fats melt
slowly.

@ Ahvays heat fat slowly, and
watch as it heats.

G Use deep fat thermometer
whenever possible to prevent over­heating fat beyond the smoking

point.

utensils.

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“%ushioned viny] or carpeting.When

rno\ing the range on this type of
flooring,usecare, and it is reconl­mendedthat these simpleand inex-

pensi~einstructions be followed.

The range should be installedon a
sheetof plywood (or similar mate­rial}as follows: When thejloor

covering is terminated at the from’
qf the range,

the area that the range

\\ill rest on should be built up with
pl>woodto the same levelor higher
than the floor covering. This will
then allow the range to be moved

for cleaning or servicing.

(not orIRS models)

Lmeling screwsare located on each
corner of the base of the range. By
removingthe bottom drawer you

=+=-arlleve]the range to an uneven
~.~l our with the useof a nutdriver.

To remove drawer, pull drawer out
all the way, tilt up the front and

I-cmovc it. To rcplacc, insertglides

a[ back of drawer beyond stop on
range gJidcs. L~ft drawer if neces­sar~’to insert easily. Let f’rentof

drawer down, then push in to close.

---..

..——- .. .-...

Usecooking utensils of medium
weightaluminum, tight-fitting
covers,and flat bottoms which
completelycover the heated por­tion ofthe surface unit.

Cook fresh vegetableswith a
minimumamount of water in

a coveredpan.
Watch foods when bringing them

quicklyto cooking temperatures
at HIGH heat. When food
reachescooking temperature,
reduce heat immediatelyto
lowestsetting that will keep it
cooking.

Useresidual heat with surface
cooking whenever possible. For
example, when cooking eggsin
the shell,bring water to boil,
then turn to OFF position to
complete the cooking.

Usecorrect heat for cooking
task. .

.HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—

slowfrying, LOW—finishcooking
most quantities, simmer—double
boiler heat, finish cooking, and
specialfor small quantities.

When boilingwater for tea or
coffee, heat only the amount
needed. It is not economical to
boil a container full of water for
only one or two cups.

-.

,...

L

Preheat the ovenonly when
necessary.Most foods wiHcook
satisfactorilywithout preheating.
If youfind preheating is neces­sary, watch.the ir~dicatorlight,
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 completeoven meals
instead ofjust one food item.
Potatoes, other vegetables,and

some desserts 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.

Useresidual heat in oven when­ever possibleto finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual

heat to warm them,

——-... ,-—.—-—————- - --—

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Feait.weIndex

‘on??Zqy?

REU31

RB734

R13737 I

.

1

R40cieiand Serial Numbers

2 @

@ @

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Surface Unit Controls

10

@

@$

@

.

“ON”

Indicator Ligflt/Lights

?

10 2

2 2

for Surface Units

f

-Y

Oven Set (Clean) Control

13

@

@

@

i

Oven Temp (Clean) Control 13

@$

@

@

()

Oven CyclingLight

13

a

@ @

Automatic Oven Timer

Clock and Minute Timer

12

@ @

@

\

Door Latch Release

18

e

@

@

1

Door Locked Light

18

e

e

@

@
@

@

83

69

@

10 Oven Cleaning Light

18

a @

e

Plug-In Calrod@Surface Unit

2-6in.

iJ (May be removed when

21

2-8 in.

cleaning under unit.)

2-6 in.
2-8in.

Stay-Up Calrod@Surface Unit

3-6 in.

3-6in.

12 (May be raised but not removed

21

1-8in.

1-8in.

when cleaning under unit.)

i

1~ Separate Chrome Trim Rings and

- Aluminum Drip Pans

21 4

4

-1

One-Piece Chrome Trim Rings

and Drip Pans

14 or

21

4

4

Separate Chrome Trim Rings

and Porcelain Drip Pans

[

~i oven Vent Duct (Located under

I

right

rear surface unit,)

20

@

@

63

..

~(I Oven Interioi. Light (Comes on

20

@ 69

63

automatically when door is opened.)

I

‘~ OVcn Light Switch

13

@

!:; Broil Unit

16

‘al

@

e

—

69

~,, Elakc Unit (May be lifted gently

for wiping oven floor. )

14

@

@

@

j~~j ~v~n S]le]vcs

13

~

2

2

‘@

2

},,

Oven Shelf Supports (Letters

-,j A. B, C. & D indica[e cooking

13 @

0

‘a

nositions for shelves as

1

c)

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—-J <

1.

f 8 #

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‘$32

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(tSlide-In)

—

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Model! Mow

RS742G*

RH758G*

a

&+

Model

RB’743’G*

63

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IExpkhed

On Page

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Feshnre Index

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—.—

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.=-=?.

I

hfiodeland Serial NTumbers

.... .,

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Surface Unit Controls

2

63

1------

63

—

10

5sss%%

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F*?:*

~L@&*,,

:

r

-*@#i!+2

“ON’-Indicator Light/Lights
for Surface Units

.

9 I ‘1

10

2

@

x.

6?$

4

-F

Oven Set (Clean) Control

!~

Oven Temp (Clean) Control

13

{

13
13

--2

@
@

I(: Oven Cycling Light

I

7

Automatic Oven Timer
Clock and Minute Timer

12

@

@

8

Door Latch Release

g

Door Locked Light

18

18

1810 Oven Cleaning Light

Plug-In Calrod@Surface Unit

Ii (May beremoved when

cleaning under unit.)

@

4$

2-6in.

2-8 in.

21

21

Stay-Up Calrod@Surface Unit

]Z (May beraised but not removed

when cleaning under unit.)

2-6 in.
2-8 in.

4

3-6in.

1-8in.

A?a.

‘e

.+

-._

=+

1-

17 Separate Chrome Trimmings

and Aluminum Drip Pans

21

4

One-Piece Chrome Trim Rings

and Drip Pans

l)

I+ or

Separate Chrome Trim Rings

and Porcelain Drip Pans

~ Oven Vent Duct (Located under

right rear surface unit.)

4

20

Oven Interior Light (Comes Gn

‘) automatically when door is opened.)

—

7 oven Light Switch

~ Broil Unit

~ Bake Unit (May be lifted gently

for wiping oven floor.)

~ Oven Shelves

I

20

13

@

@

16

14

@

62

I

,,

22

2

Oven Shelf Supports (Letters
A.,B, C. & D indicate cooking
positions for shelves as
rccornrnended on cooking charts.)

Broiler %n and Rack

13

C3

16

—

20

(’j

c1

c1

—.

~“g:~$~~g~

}, Surface Unit Controls

2. Master Indicating Light for Surface Units

3. Calrod@Units

Smi’wxcooking with

]fg~~~~ ~~eat

controls

Yoursurface units and controls are
designed to giveyou an infinite
choice of heat settingsfor surface
unit cooking.

At both OFF and HIGH positions,

there is a slightniche so control
“clicks”at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WARMand OFF. In a quiet
kitchen you may hear slight“click-

ing”sounds during cooking, indi­cating heat settings selected are
being maintained.

Sv,itching heats to higher settings

always show a quicker change than
switching to lower settings.

step1

Grasp contol knob and push in. . .

I
/~*

‘-;

‘~

m

,}t%.,.,

4.
Turn either clockwise or counter­clockwise to desired heat setting.

control must be pushed in to set
only from OFF’ position. when
control is in any position other
than OFF, it may be rotated
without pushing im.

B%sure you turn control to IOFF
when you finish cooking. An indi-

cator light will glow when ANY
herit on any surface unit is on.

cooking ‘Guide

forusingHeats

Quick start for cooking;
bring water to boil.

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

Saute and brown; main­tain slow boil 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.

i, At ljIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.

2. At WARM, LOW, melt choco-

late, butter on small unit.

-..—.-