Hobart RGJ515GEL Installation instructions

t
JIIIA%!YOW
Built-In Oven
Contents
Aluminum Foil
9
Use and Care of
Appliance Registration
2
models
Baking, Baking Guide
9, 10
Broiling, Broiling Guide
12, 13
RGJ515GEL
Care and Cleaning
14-17
Clock
7
RGJ616GEL
Continuous Cleaning Care
14
Door Removal
15
Electronic Controls
7,8
Energy-Saving Tips 4
Features
5
Light; Bulb Replacement
6, 15
Minor Adjustments You Can Make 16
Model and Serial Numbers
2
Preheating
10
Problem Solver
18
Repair Service
19
Roasting, Roasting Guide
11
Safety Instructions
2-4
Shelves
6, 15
Thermostat Adjustment
16
Warranty Back Cover
GE Answer Center@
800.626.2000
HmPoINT

Help us help you...
IMPOKI’ANT
Read this book carefully.
It is intended to help you operate and
maintain your new oven 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 on the
front frame behind the broiler door.
See page 5.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your oven. Before sending in this
card, please write these numbers
here:
Model Number
Serial Numbel
Use these numbers in any
correspondence or service calls
concerning your oven.
If you received
a damaged oven . . .
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 18. It lists causes of minor
operating problems that you can
correct yourself.
FOR YOUR SAFETY
If you smell gas:
1. Open windows.
2. Don’t touch
electrical switchesf
3. Extinguish any
open flame.
4. Immediately call
your gas supplier.
● Don’t turn electric switches
on or off because sparks may
ignite the gas.
FOR YOUR SAFETY
Do not store or use
gasoline or other
flammable vapors and
liquids
inthe vicinity
of this or any other
appliance.
SAFETY
INSTRUCTIONS
Read all instructions
before using this
appliance.
IMPORTANT
SAFETY NOTICE
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to the state
to cause cancer and requires
businesses to warn customers
of potential exposure to such
substances.
Gas appliances can cause
minor exposure to three of these
substances, namely benzene,
formaldehyde and soot, caused
primarily by the incomplete
combustion of natural gas or LP
fuels. Properly adjusted burners,
indicated by a bluish rather than
a yellow flame, will minimize
incomplete combustion. Exposure
to these substances can be
minimized further by venting
with an open window or using
a ventilation fan or hood.
When You Get Your Oven
● Have the installer show you
the location of
the oven gas cut-
off valve and how to shut it off if
necessary.
● Have your oven installed
and properly grounded by a
qualified installer,
in accordance
with the Installation Instructions.
Any adjustment and service should
be performed only by qualified
gas range installers or service
technicians.
2

● Plug your oven into a
120-volt grounded outlet only.
Do not remove the round
grounding prong from the plug. If
in doubt about the grounding of
the home electrical system, it is
your personal responsibility and
ob] igation to have an ungrounded
outlet replaced with a
properly-
grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extension cord with this appliance.
● Be sure all packing materials
are removed from the oven
before operating it, to prevent fire
or smoke damage should the
packing material ignite.
● Be sure your oven is correctly
adjusted by a qualified service
technician or installer for the
type of gas (Natural or LP) on
which it is to be used. Your oven
can be converted for use on either
type of gas. See Installation
Instructions.
Using Your Oven
● Don’t leave children alone or
unattended where an oven is
hot or in operation. They could
be seriously burned.
c Don’t allow anyone to climb,
stand or hang on the door or
broiler compartment. They
could damage the oven.
● CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE
AN OVEN–CHILDREN
CLIMBING ON THE OVEN
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
● Never wear loose fitting or
hanging garments while using
the appliance.
Flammable
material could be ignited if
brought in contact with flame or
hot oven surfaces and may cause
severe burns.
● Never use your appliance for
warming or heating the room.
Prolonged use of the oven without
adequate ventilation can be
hazardous.
● Do not use water on grease
fires.
Never pick up a flaming
pan. Turn off burner, then
smother flaming pan 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
multi-purpose dry chemical or
foam type fire extinguisher.
● Do not store flammable
materials in an oven.
● Do not let cooking grease
or other flammable materials
accumulate in or near the oven.
● Do not use oven for a storage
area.
● When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170”F, This
assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and meat will be safe to eat.
● Stand away from oven when
opening oven door. The hot air
or steam which escapes can
burn hands, face and/or eyes.
c Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
● Keep oven vent ducts
unobstructed.
● Keep oven free from grease
buildup.
● Place oven shelf in desired
position while oven is cool.
If shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
● Pulling out shelf to shelf stop
is a convenience in lifting heavy
foods. It is also a precaution
against burns from touching
hot surfaces of door or oven
walls.
c 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.
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
● Don’t use aluminum foil
anywhere in the oven except
as
described in this book. Misuse
could result in a fire hazard or
damage to the oven.
. Use only glass cookware that is
recommended for use in gas
ovens.
● Always remove broiler pan
from the broiler compartment
as soon as you finish broiling.
Grease left in the pan can catch
fire if oven is used without
removing the grease from the
broiler pan.
● When broiling, if meat is too
close to the flame, the fat may
ignite. Trim excess fat to prevent
excessive flare-ups.
● Make sure broiler pan is in
place correctly to reduce the
possibility of grease fires.
● If you should have a grease
fire in the broiler pan,
turn off
oven, and keep broiler door closed
to contain fire until it burns out.
Clean only parts listed in this
Use and Care Book.
If You Need Service
● Read ~~’1’he ~oblem fjolver~~
on page 18 of this book.
● Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book.
All
other servicing should be referred
to a qualified technician.
SAW THESE
INSTRUCTIONS
Energy-SavingTips
. Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep and put food in
the oven promptly after the oven is
preheated.
● Always turn oven OFF before
removing food.
c During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
. Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables and
some desserts will cook 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.
Q Use residual heat in oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
4

Features of Your
Oven
k:-----=
b.-
EI
-==”G3
- ,-
.--——. . . . . . . . . . -.—
~
~ ‘ ‘“
—— -.-.——-
-..
/—
~; = .—. -——-.
.——— .——<.
.-
.:’ -.
—-——. —.—
.—=.——.—... -...—
..– .—-—-
—
RGJ515GEL with standard oven
RGJ616GEL with continuous cleaning oven
Feature Index
1 Model and Serial Numbers
2 Oven Light Switch (lets you turn
interior oven light on and off)
3 Electronic Controls
Automatic Oven Timer
(turns your oven on and off for
you automatically)
Clock
Minute/Second Timer
(lets you time any kitchen
function, even when the oven
is in use)
4 CLEAR/OFF pad
(push it to cancel any oven
operation)
Explained
on page
2
6
7, 8
8
7
7
8
Explained
Feature Index
on page
5 Electronic Display Panel
7
6 Oven “On” Indicator
7
7 SET Knob
7, 8
8 Oven Vent 1-
9 Oven Interior Light
I 6,15
I
10 Oven Shelves (easily removed 6, 15, 17
or repositioned on shelf supports)
11 Oven Shelf Supports
] 6,15
12 Removable Oven & Broiler Doors
15
(easily removed for oven cleaning)
13 Broiler Pan and Rack 12, 13, 15, 17
14 Removable Oven Bottom
15, 17
5

Using Your Oven
Automatic Ignition
The oven burner and broil burner
are lighted by electric ignition.
To light either burner, push the
pad for the desired function
and
turn the SET knob until the desired
temperature is displayed. The
burner
should ignite within 60
seconds.
Power outage?
The oven and broiler burners will
not light in the event of
an electrical
power outage.
Do not attempt to
light them manually with a match.
Shelf Positions
The oven has four shelf supports—
A (bottom), B, C and D (top). Shelf
positions for cooking are suggested
on Baking and Roasting pages.
Oven Shelves
Hook
stop
To remove a shelf from the oven,
pull it toward you, tilt front end
upward, raising rack stop to clear
shelf support and pull it out.
To replace, place shelf on shelf
support with raised extension
of
shelf facing up and toward rear of
oven getting shelf hook started
under selected shelf support. Keep
front of shelf tilted
utI and Push
toward back of oven ~ntil shelf stop
can engage inside shelf support.
Then lower front of shelf and push
it all the way back.
Oven Light
Use the switch on the control panel
m turn the light on and off.
Oven Vent
When the oven is on, heated air
moves through a vent below the
control panel.
The shelves are designed with stops The vent area could get hot during
and hooks so when placed correctly
oven use.
on the shelf supports, they will stop
before coming completely out of The vent is needed for proper air
flow in the oven and good baking
the oven and will not tilt when you
are removing food from them or results. Do not block this vent.
Doing so may cause failure, fire
placing food on them. or damage to the oven.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
6

Oven “On” Indicator
The word “ON” is displayed when
the BAKE or BROIL pad is pushed,
and goes out when the CLEAR/OFF
pad is pushed or when the oven
burner shuts off automatically.
The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls.
To Set the Clock
1. Push CLOCK pad.
2. Turn SET knob to correct time
of day. Clock is now set. The clock
must be set to the correct time of
day for accurate automatic oven
timing operations.
To Set the
Minute/Second Timer
1. Push TIMER pad.
2. Turn SET knob to desired
amount of time (up to 9 hours and
59 minutes). The Minute/Second
Timer will begin to count down
within a few seconds.
3. When time is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again show the time
of day.
Note: The Minute/Second Timer is
a reminder only and will not operate
the oven.
You can use the Minute/Second
Timer whether or not the oven is
being used. The Minute/Second
Timer does not interfere with oven
operations.
To Cancel the Timer
Push and hold TIMER pad for
three seconds. This will clear the
Minute/Second Timer function.
To Bake
1. Push BAKE pad.
2. Turn SET knob until desired
temperature is displayed.
A one-second beep will sound
when the oven has preheated to and
stabilized at selected temperature.
3. When finished baking, push
CLEAR/OFF pad.
Note: To recall what temperature
you have selected while the rising
temperature is being shown, push
and hold the BAKE pad. The
selected temperature will be shown
while you hold the BAKE pad. The
actual oven temperature will be
shown after a few seconds.
You can push the CLOCK pad
to display time of day without
canceling the oven operation.
You can change the selected
temperature at any time by
pushing the BAKE pad and
turning the SET knob.
To Broil
1. Push BROIL pad.
2. Turn SET knob until your
choice of HI BROIL or LO BROIL
is visible in the display.
When finished broiling, push the
CLEAR/OFF pad.
7

Electronic controls (continued)
Automatic Oven Timer To Delay Starting an
The oven timer will automatically
Automatic Oven-Operation
start and stop your oven cooking or
If a delayed cooking operation
self-cleaning operation for you. is
desired:
For automatic oven cooking:
1. Push STOP TIME pad.
1. Push BAKE TIME pad.
2. Turn SET knob to time of day
2. Turn SET knob to set length of
when baking should be comple~ed.
baking time. Stop time must be equal to or
greater than the cook time plus the
3. Push BAKE pad. current time of day.
4. Turn SET knob to set desired
3. Push BAKE TIME pad.
temperature. 4. Set length of baking time with
When cook time is reached, the SET knob.
End-of-Cycle Tone will sound and
the oven will turn off. 5. Push BAKE pad.
During automatic cooking: 6.
Turn SET knob to desired
. .
—
temperature.
● You can push the STOP TIME
pad to find out when the End-of- When stop time is reached, the
Cycle Tone will sound and the oven End-of-Cycle Tone will sound and
will turn off. the oven will turn off.
Tones
End-of-Cycle Tone (3 long beeps–
one second on, one second off):
shows that a timed oven operation
has reached STOP TIME or that
the Minute/Second Timer has
counted down.
Attention Tone (series of short
beeps, 114-second on, 114-second
off, until proper response is given):
will sound if oven has only been
partially programmed. For example,
if you have selected a cook time but
no temperature, you will hear the
Attention Tone until you select a
temperature or push the
CLEAR/OFF pad.
Notification Tone (single, one-
second beep): indicates oven has
stabilized at selected temperature.
Key Tone (single, l/10-second
beep): sounds when any pad is
● You can push the CLOCK pad to
Caution: Never let food sit in the
pushed.
display time of day without
oven for more than 4 hours before
canceling the oven operation.
cooking starts. Room temperature
Function Error Tone (series of
is ideal for the
~rowth of harmful
bacteria. Be
su~e oven light is off
because heat from the bulb will
speed bacteria growth.
Note: You can push the STOP
TIME pad to find out when the
oven will turn off. Push and hold
the BAKE TIME pad to find out
when the oven will turn on.
How to Change
a Program
When a function has been
entered, you can recall what has
been programmed by pushing the
corresponding function pad.
The messages in the display show
you which function is currently
being displayed. While the
function is displayed, you can
change it with the SET knob.
You can change any programmed
function at any time.
very rapid beeps, l/8-second on,
1/4-second off): display will show a
failure code. Cancel Function Error
Tone by pushing the CLEAR/OFF
pad. If the Function Error Tone
starts again (after about 15
seconds), call for service.
Disconnect the oven electrical
supply to stop the tone.
If the function error occurred
while you were programming the
Electronic Control, push the
CLEAR/OFF pad and try again.
To Cancel the Tone . . . If you don’t
want an audible tone when you push
a pad, you can eliminate the Key
Tone by pushing and holding the
CLEAR/OFF pad until you hear a
short beep (in approximately two
seconds).
Tb activate the tone again,
push and hold the CLEAR/OFF pad
once more until you hear a short
beep. Canceling or activating the
tone should only be done when there
is no oven operation programmed.
Pushing the CLEAR/OFF pad will
clear all functions except the Clock
and Minute/Second Timer.
8

Baking
How to Set Your Oven
for Baking
1. Position the shelf or shelves in
the oven. If cooking on two shelves
at the same time, place shelves
about 4 inches apart and stagger
food on them.
2. Close oven door.
3. Push the BAKE pad and turn the
SET knob until desired temperature
is displayed. If preheating is desired,
do not put food in the oven until a
one-second beep sounds to tell you
the oven has stabilized at the
selected baking temperature.
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
bakeware and oven wall or adjacent
cookware.
5. Close oven door.
6 Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push
CLEAR/OFF pad and remove
food.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Oven Moisture
As your oven heats up, the
temperature change of the air
in the oven may cause water
droplets to form on the door
glass. To prevent this, open the
oven door for the first minute
of oven heat-up to let the moist
air out.
9
Baking Tips
● Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
● Do not open the oven door during
a baking operation-heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially-only 3 or4
inches—and close it as quickly as
possible.
● Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
● Oven too full; avoid overcrowding.
● Edges of crust too thin.
● Incorrect baking temperature.
Bottom crust soggy and unbaked
● Allow crust and/or filling to cool
sufficiently before filling pie shell.
● Filling maybe too thin or juicy.
. Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
● Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a piecrust could cause soaking.
Pie filling runs over
● Top and bottom crust not well
sealed together.
● Edges of pie crust not built up
high enough.
● Too much filling.
. Check size of pie plate.
Pastry is tough; crust not flaky
● Too much handling.
● Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
● Batter spread unevenly in pan.
● Oven shelves not level.
● Using warped pans.
● Incorrect pan size.
Cakes cracking on top
● Oven temperature too high.
● Batter too thick, follow recipe
or exact package directions.
● Check for proper shelf position.
● Check pan size called for in recipe.
● Improper mixing of cake.
Cake falls
● Too much shortening, sugar or
liquid.
● Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.
. Cake not baked long enough or at
incorrect temperature.
● If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is hard
● Check temperature.
● Check shelf position.
Cake has soggy layer or streaks at
bottom
● Undermining ingredients.
● Shortening too soft for proper
creaming.
● Too much liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
● Check temperature.
● Check shelf position.
● Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
c Flat cookie sheets will give more
even baking results. Don’t overcrowd
foods on a baking sheet.
● Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
● Oven door not closed properly,
check gasket seal.
● Check shelf position.
—
— ..——

Baking Guide
1. Preheating is very important
when using temperatures below
22YE and when baking foods such as
biscuits, cookies, cakes and other
pastries.
After pushing the BAKE
pad and turning the SET knob to the
desired temperature, be sure to wait
for the one-second beep before
putting food into the oven.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. We recommend dull
bottom surfaces for cake pans and
pie plates.
3. Dark or non-shiny finishes, also
glass and Pyroceram” cookware,
generally absorb heat which may
result in dry, crisp crusts. Reduce
oven heat
25”F. if lighter crusts are
desired. Rapid browning of some
foods can be achieved by preheating
cast iron cookware.
Shelf
Oven Time,
Food
Cookware Positions Temperatures Minutes Comments
Bread
Biscuits (k-in, thick) Shiny Cookie Sheet
B, C 400°-4750 15-20
Canned, refrigerated biscuits take 2 to 4
minutes less time.
Coffee cake Shiny Metal Pan with
B, A 350”-400° 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass Pan
B 400°-4500 20-40 Preheat cast iron pan for crisp crust,
Gingerbread Shiny Metal Pan with
B
350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B 400°-4250
Popovers
20-30 Decrease about 5 minutes for muffin mix.
Deep Glass or Cast Iron Cups
B
375°
45-60 Or bake at
450°F. for 25 minutes, then at
350”F. for 10 to 15 minutes.
Quick loaf bread Metal or Glass Loaf Pans
B 350°-3750
45-60 Dark metal or glass gives deepest
Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B
375°-4250 45-60 browning.
Plain rolls Shiny Oblong or Muffin Pans A, B
375°-425” 10-25 For thin rolls, Shelf B maybe used.
Sweet rolls Shiny Oblong or Muffin Pans
B, A 350°-3750 20-30 For thin rolls, Shelf B may be used,
Cakes
(without shortening)
Angel food Aluminum Tube Pan
A 325”-375° 30-55 Two piece pan is convenient.
Jelly roll Metal Jelly Roll Pan
B
375°-400”
Sponge
10-15 Line pan with waxed paper.
Metal or Ceramic Pan
A 325°-350” 45-60
Cakes
Bundt cakes Metal or Ceramic Pan
A, B 325°-3500
Cupcakes 45-65 Shiny Metal Muffin Pans
Fruitcakes
B 350°-375” 20-25 hper liners prOduCe more moist crusLs.
Metal or Glass Loaf or A, B
275°-3000 2-4 hrs. Use 300°F. and Shelf B for small or
Tobe Pan individual cakes.
Layer
Sbiny Metal Pan with
B 350°-3750
20-35 If baking four layers use
satin-finish bottom
Layer, chocolate Shiny Metal Pan with
sbelves B and D.
B 350°-3750
25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans
B
350°
40-60
Cookies
Brownies Metal or Glass Pans
B, C 325°-3500 25-35
Drop Bar cookies from mix use same time. Cookie Sheet
B, C 350°-4000
10-20
Use Shelf C and increase temperature
25 to
50”F. for more browning,
Refrigerator Cookie Sheet
B, C
400”-425°
Rolled or sliced Cookie Sheet
6-12
B, C 375”-400°
7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pans A. B, C
350°-4000
30-60
Custard Glass Custard Cups or
B 300°-3500 30-60 Reduce temperature to 300”F. for large
Casserole (set in pan of hot water)
Puddings, rice Glass Custard Cups or custard.
B 325° 50-90 Cook bread or rice pudding with custard
and custard Casserole base 80 to 90 minutes,
Pies
Frozen Foil Pan on Cookie Sheet
A 400°-425” 45-m Large pies use 400”F. and increase time.
Meringue Spread to crust edges B, C
325’’-350°
15-25 To quickly brown meringue use 400”F. for
One crust
9 to 11 minutes.
Glass or Satin-finish Metal Pan A, B 400°-4250
rwO crest
45-60 Custard fillings require lower temperature,
Glass or Satin-finish Metal Pan
B 400°-4250 40-60 longer time.
Pastry shell Glass or Satin-finish Metal Pan
B 450” 12-16
Miscellaneous
Baked potatoes
Set on Oven Shelf
A, B, C
325°-4000
$calloped dishes Glass or Metal Pan
6(-90 Increase time for large amount or size.
A, B, C
325°-3750
30-60
Souffles Glass Pan
B 300°-350” 30-75
10
—.