Hotpoint RB628F Installation instructions

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useandcareofModels
RB628FRB636F
RB632GF
RS647G
Energ”savingtips p5
Feamresd!yourrange pti
Surfacecooking -l@3
ovenCooting
Howtocare forthe
continuous-cleaningovenpr7
Smwtimeandmoneye
Before’youIrequestservice,
l.lsetheProblemsolver p’25

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,. ,1
,., ..,,.,
Before IJsing Your Range, . . . . . . .2
Safety Instructions . . . . . . . . . . . 3-4
Energy Saving Tips .............5
F:atures of Your Range .......6-7
Surface Cooking .............8-9
Automatic Timer and Clocks ...10
Using Your Oven ..............11
K-iowTo13ake and Time Bake ...12
How To Roast ................13
How To Broil .................14
How To Care For
Your Range .............i5-l6
RemovableOvenDoor ........15
Oven Care ...................17
Surface Cooking Chart ..... 18-19
Baking Chart .................20
Roasting Chart ...............21
Broiling Chart ................22
Cleaning Your Range ..........23
Home Canning Tips ...........24
Problem Solver ...............25
Consumer Services ............27
Warranty ........... Back Cover
Read This Ek30kCh’’eft.my
It will he]p you opera te and main-
tainyourncu Rangcproper!y.
Keep it handy f’oransivers to your
questions.
]fyoudon’t understand something
or need morel lelp. . .
Call, toll free:
The GE Answer Centex’T”
800.62602000
consumer inf’ormatio]l service
or write: (include your p]lolle
number);
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
write Down the Model and
Serial Numbers
You’ll find them on alabel on the
front of the Range behind the oven
door.
These numbers are also on the
Consumer Product Ownership Reg-
istration Card that came with your
Range. Before sending in this card,
please write these numbers here:
Model No.
Serial No.
Use these numbers in any corre-
spondence or service calls con-
cerning your Range,
HYou Received
aDamaged l%mgq
immediately contact the dealer (or
builder) that sold you the Range,
save Time and Money ●e e
!&fore Mm Request Service
Check the Problcrn Solver (page
25). It lists minor causes of oper-
ating problems that you can correct
yourself.
a

using thisappliance.
‘“ Vvt!fll-proper clothing. Loose
..
fitting or hanging garments should
never be worm while using the
appliance. Flammable material
could be ignited if brought in con-
~act with hot heating elements and
,may cause severe burns.
~use only dry pothokhw==”
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
~’ Never use your appliance for
warming or heating the room.
~storage in or on Appliance—
Flammable materials should not
be stored in an oven or near sur-
face units.
‘~ Keep hood and grease filters
dean to maintain good venting
and to avoid grease fires.
c; Do not let cooking grease or
other flammable materialsacm-
rmdatein the rangeor nearit.
~Do not use water on grease
fires.Never pick up aflamingpan.
Smother flaming pan on surface
unit by coveringpan completely
with well fittinghi, cookie sheet
or fiat tray. Flaming greaseout-
side apan can be put out by
covering with baking soda or, if
availab~e,amulti-purposedry
chemical or foam.
<:, I&3@ 311instr~fictions before
L
----,----
~.l ~
‘;~~’~LVhenusing electrical appliances
htisic safety precautions should be
&?*ollowed, including the follolving:
‘J> bse this appliance only for its
intended use as described in this
manual.
~Be sure your appliance is prop-
erly installed and grounded by a
qualified technician in accordance
u’iththe provided installation
instructions.
.Don’t attempt to repair or
replace any part of your range
unless it is specificallyrecom-
mended in this book. All other
servicing should be referred to
aqualified technician.
.Before performing any service,
:Do not touch heating elements
or interior surface d’ oven. These
surfaces may be hot enough to
burn even though they are dark in
color. During and after USC,do
not touch, or let clothing or other
flammable materials contact sur-
face 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 porkfollow our
directions exactly and always cook
the meat to at least 170°. This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it will be killed and
meat will be safe to eat.
DISCOI’4NECT TH-E RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVINCJ THE
FUSE OR SWITCHING OFF
,+ THE CIRCUiT BREAKER.
~Do not leave childrenalone—
children should not be left alone
-or unattended in area where
ppliance is in use. They should
never be allowed to si[ or stand
on any part of the appliance.
Don’t allow anyone to climb,
stand or hang on the door, drawer
or range top. They could damage
the range and even tip it over
causing severe personal injury.
CAUTION: Do NOT STORE
ITEMS OF H’VI’EREST‘m
C’HILDREN IN CABINETS
.4BOVE ARANGE OR ON THE
BAC2KSPK4ASHOF ARANGB’==—
‘CHILDREN CLIMBING ON
THE RANGE To REACH
ITEMS COULD FIRSERIOUSLY
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., ~stand away fmmthe range
when opening‘ovendoor. ‘INN?hot
airor steam which escapescan
causeburnsto hwls, facemMi/
or eyes,
:} Don’t heat Unopenedfood con-
tainersin the oven. Pressurecould
buildUpand the containercould
burstcausingan injury.
oKeep oven vent ducts
unobstructed.
oKeep oven free from grease
build up.
~>Place oven rack in desired posi-
tion while oven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
cPulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the door or oven
walls.
-j 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.
2-> ..-
%1>~qy+fl! ~:~(j
L.> b., A;L~!. .&:imking LJKaitfx
~S tke Proper Pm-iSize—This
appliance is equipped with one or
more sufidce units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensilswill
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner willalso improve
efficiency.
@Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
oBe sure drip pans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
QDon’t use aluminum foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
LOOnly certain types of glass,
gJass/ceramic, ceramic, earthen-
ware, 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 minimi~e burns, ignition of
flammable materials, and spillage;
the handle of acontainer should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
“Don’t imm.el%eor soak EYN?m3v”
able SW&m?units. Don’t put them
~Ahwys hum surfaceUnitto
OFF before mmroving Wensii.
IQ Keep an eye on foods being
fried at HIGH or MEDIUM
HICJHheats.
@To avoid the pmsimty da
burn or electric shock, always be
certain that the controls for .2311
surfaceunitsmat OFF position
andall coilsarecool before
attemptingto removethe unit.
13 Whenflamingfoods underthe
hood, turnthe fan oft’.me fan, if
opmting, may spreadthe flame.
~Foods for fryingshouldbe as
dryas possible.Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
.
and over sides of pan.
QUse little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food is added.
GIf acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
oAhvaysheat fat dowdy,and
watch as it heats.
~0 Use deep fat thermometer
whenever possible to prevent over-
heating fat beyond the smoking
point.
inadkhwdm’.

‘i}’(jurrange, like many other house-
hold items, is heavy and can settle
c
,i%i@3$o
soft floorcoveringssuchas
:s2:;?1
-- cwshhmxlvinyl or carpeting. When
mol’ing the railge on this type of
~looring. use care, and it is recom-
mended that these simple and inex-
pensive instructions be followed.
“l’herange should be installed on a
sheet of plywood (or similar mate-
rial) as follows: When thefloor
covering is terminated at thefront
of the range, the area that the range
\vill rest on should be built LIpwith
plywood to the same level or higher
than the floor covering. This will
then allow the range to be
for cleaning or servicing.
(on RB models)
moved
Leveling screws are located on each
corner of the base of the range. By
rtlmoving the bottom drawer YOU
-an level the range to an uneven
oor with the use of anutdriver.
10 remove drawer, pull drawer out
al] the way, tilt up the front and
remove it. To replace, insert glides
at back of drawer beyond stop on
range glides. L.if’tdrawer if neces-
sary to insert easily. Let front of
drawer down, (hen push in to close.
7,=]
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Use cooking utensils of medium
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated por-
tion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in
acovered pan.
Watch foods when bringing them
quickly to cooking temperatures
at HIGH heat. When food
reaches cooking temperature,
reduce heat immediately to
lowest setting that will keep it
cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. ..HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slow frying, LOW—finish cooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for small quantities.
When boiling water for tea or
coffee, heat only the amount
needed. it is not economical to
boil acontainer full of water for
only one or two cLlps.
G
t.)
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open
as short atime as possible when
it is opened.
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Use residual heat in oven when-
ever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them.
....... ... ...... .,-.----—————-----------—
......... --

Model RB636F
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(slide-h)
6
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---

M(I(M MOM
RB628F RB632GF*
Explained
on Page
2@I@@1$$1 —----i
+–------1
I—Surface Unit Controls @I@
8
01
*-3 .—— ——
.r-$~”=’
i:$$<w,:p
@ggs “ON” Indicator Light/ Lights
$! -I————__
J-----L2
8
for Surface Units
., Oven Set Control
<Oven Temp Control
@I@
11 @I@
1
@I@@I@
hOven Cycling Light
Automatic Oven Timer
Clock and Minute Timer
Stay-Up Calrod@ Surface Unit
<(Maybe raised but not removed
when cleaning under unit.)
Plug-In Calrod@ Surface Unit
‘] (May be removed when
cleaning under unit.)
63 I63
–——t————
Clock &Clock &
Min. Timer Min. Timer
10 @Ie
I
3-6 in.
1-8 in.
3-6 in. 3-6 in.
1-8in. 1-8 in.
2-6 in.
2-8 in.
15
One-Piece Chrome Trim Rings
and Drip Pans
]() or
Separate Chrome Trim Rings
and Porcelain Drip Pans
~~ Separate Chrome Trim Rings and
Aluminum Drip Pans
OI?en Vent Duct (Located under
2right rear surface unit. )
4
15
+-----=
15
15 eI@
I
~eson
automatically when door ISopened. )@I@
[!: Oven Light Switch @I@
@II
,5 Broil Unit @I63
14
,~, Bake Unit (May be lifted gently
for wiping oven floor.)
:“; @~n sh~]v~s
Oven Shelf Supports (Letters
A, B, C, &Dindicate cooking
;, positions for shelves as
recommended on cooking charts. )
Broiler Pan and Rack
‘I Storage Dra wcr
-,
12 @I@
2I2
II
11 @@
@I
14
23 I
II
I[
1
b
—--0

jf:e~~[[~~~
1. Surface Unit Controls
1. Master Indicating Light for Surface Units
.3.Calrod@Surface Units
Sm’f’acecooking with
Mh-1.iteHeat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is aslight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WARM and OFF. In aquiet
kitchen you may hear slight “click-
ing” sounds during cooking, indi-
cating heat settings selected are
being maintained.
Switching heats to higher settings
always show aquicker change than
switching to lower settings.
How to setthe ‘controls
sip1
Grasp contol knob and push in. . .
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; main-
tain fast boil on large
amount of food.
Saute and brown; main-
tain slow boil on large
amount of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; main-
tain serving temperature
of most foods.
1. At HIGH, 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.
fly${> ~-, .2
.“, ,,
Turn either clockwise or counter-
clockwise to desired heat setting.
control must be pushed in to set
only from OFF position. When
Ulnfml is in any position other
than OFF, it may be rotated
WMoutpushingin.
Rsure you turn control to OFF
when yOLIfinish cooking. An indi-
cator light will glow when ANY
heat on any surface unit is on.
8

A. Yes, but only use utensils de-
signed for canning purposes. Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
A. Because the 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.
A. Utensils without fiat surfaces are
not recommended. The life of your
surface unit can be shortened and
the range top can be damaged from
the high heat needed for this type
of cooking.
Q. can’ ifcover my chip pans with
foil’?
A. No. Clean as recommended in
the Cleaning Chart.
Q. why is the porcelain finish 011
my containers Coming off?
A.,lf you set your Calrod@ unit
higher than required for the con-
tainer material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
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1:
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.

l-he automatic timer arid clock on
~’our Range are helpful devices that
serve several purposes. The knob
locations on some range models
nay vary and will look like one of
the two sets of timers below.
~! fjf!t Ckxk
TO SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer willmove
also, let knob out, turn the Timer
pointer to OFF.)
~“~rfie J&&e US(:S
Autoimatk mm%’
Using Automatic Timer, you can
TIME BAKE with the oven start-
ing immediately and turning off at
the Stop Time set or set both Start
and Stop dials to automatically
start and stop oven at alater time
of day. It takes the worry out of
not being home to start or stop the
oven.
Setting the dials for TIME BAKE
is explained in detail on page 12.
Models RB628F, RB632GF
clock &Minute Timer
~“~$&f pJ&~~~ Timel-
The Minute Timer has been com-
bined with the range clock. Use it
to time all your precise cooking
operations. You’ll recognize the
Minute Timer as the pointer which
is different in color and shape than
the clock hands.
TO SE-r THE MINUTE TIMER,
turn the center knob, without push-
ing in, until pointer reaches number
of minutes you wish to time. (Min-
utes arc marked. up to 60, in the
ccntcr ring on the clock. )At the
end of the set time, abuzzer sounds
to tell you tirnc is Lip.Turn knob,
without pushing in, until pointer
rcachcs OFF and buzzer stops.
These models have atime of day
clock and minute timer but do not
have Start and Stop dials needed
for TIME BAKE function.
Questions
m-d Answers
A. Your Minute “rimer will help
time total cooking which includes
time to boil food and change tem-
peratures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though yoLlcan’t see any
steam.
Q. Must the clock be set OK?Comect
time of day when iwish to use the
Autom!ltic Timer for baking?
A. Yes, if you wish to set the Start
or Stop Dials to turn on and off at
set times during timed functions.
‘Q.Gill Iuse the Minute Timer
during oven 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. can Ichange the clock Whiie I’m
Time cooking in the oven?
A. No. The clock cannot be
changed during any program that
uses the oven timer. You must
either stop those programs or wait
until they are finished before
changing time.
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