Hotpoint RK524GP Specification sheet

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Buflt-h Oven
Contents
Alumlnum FOII 12
Appllance Reg]strat]on
2
Use and Care of
Bdklng Bdk]ng Guide 89
Model
Brolllng Bro]l]ng Gu]de
12 13
Care dnd Cleanlng
14 15
m524GP
ClocWT]mer
7
Consumer Services
19
Control Settings
6
Energy-Saving Tips
4
Features
5
Light; Bulb Replacement
6, 14
Model and Serial Numbers
2
Problem Solver
16
Roasting, Roasting Guide 10,
11
Safety Instructions
2-4
Shelves
6
Thermostat Adjustment
14
Warranty
Back Cover
GE Answer Center’”
800.626.2000

Help us help you...
Before using your oven,
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 of the oven behind the
oven door.
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 Number
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
16. It lists causes of minor
operating problems that you can
correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in
the back of this book.
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 three
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, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North
Wacker Drive
Chicago, Illinois 60606
2

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions
before using this
appliance.
When using electrical
appliances, basic safety
precautions should be
followed, including the
following:
● Use this appliance ody for
its intended use as described in
this manual.
● Have the insta~er show you
the location of the circuit
breaker or fuse. Mark it for
easy reference.
.
● Be sure your apptiance
is properly instalied and
grounded
by a qutified
technician in accordance with the
provided Installation Instructions.
● Don’t attempt to repair or
replace any part of your
oven utiess it is specifidy
recommended in this book. All
other servicing should be referred
to a qualified technician.
“ Before performing any
service, DISCONNECT THE
OVEN POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PANEL
BY REMOVING THE FUSE
OR
SWITC~NG O=
THE CIRCUIT BREAKER.
● Do not leave children
alone—Children should not be
left alone or unattended in an
area where appliance is in use.
They should never be allowed
to sit or stand on any part of
the appliance.
“ Don’t allow anyone to climb,
stand or hang on the door.
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. Be careful when
reaching for items stored in
cabinets over the oven.
Flammable material could be
ignited
if brought in contact
with hot heating elements and
may cause severe burns.
“ DO NOT STORE OR
USE COMBUSTIBLE
MATERULS, GASOLINE
OR OTHER FLAMMABLE
VAPORS AND LIQUIDS
~
THE VIC~ITY OF THIS
OR ANY OTHER
APPLIANCE.
● Use only dry pot holders—
Moist or damp potholders on hot
surfaces may result
in burns from
steam. Do not let pot holdem touch
hot heating elements. Do not
use a towel or other bulky cloth.
● For your safety, never use
your appliance for warming
or heating the room.
● Storage in or on appliance—
Do not store flammable materials
in
the oven.
. Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● Do not let cooking grease
or other flammable materials
accumulate in or near
the oven.
Q Do not use water on grease
fires. Flame in oven can be
smothered by completely
closing door and turning oven
off or use dry chemical or
foam type extinguisher.
Q Do not touch heating
elements or interior surface
of oven. These surfaces may 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 any interior
area of the oven; allow
sufficient time for cooling,
first.,
Potentially hot surfaces
include the oven vent openings
and surfaces near the openings,
crevices around the oven
door and the edges of the
door window and metal trim
above door.
Remember: The inside surface
of the oven may be hot when
the door is opened.
● 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
the meat will
be safe to eat.
Oven
● Stand away from oven
when opening oven door.
The hot air or steam which
escapes can burn hands, face
an~or eyes.
● Don’t heat unopened food
containers in the oven.
Pressure could build up
and
the container could burst,
causing an injury.
● Keep oven vent duct
unobstructed.
● Keep oven free from
grease buildup.
● Place oven shelf in desired
position
whtie oven is COOI.
If shelves must be handled
when hot, do not let pot holder
contact heating units in
the oven.
(continued next puge)
3

IMPORTANT SAFETY
INSTRUCTIONS (continued)
● 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.
. 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.
● Do not use aluminum foil to
line oven bottoms, except as
suggested in manual. Improper
installation of these liners may
result in a risk of electric shock
or fire.
If You Need Sertice
. Read “The Problem Solver”
on page 16 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.
Energy-Saving
Tips
● [>llring bilking, ~ivoict l“rcc]LIcn[
door” openings. Keel) ctoor” open
:1s short ii [i tile :1s possihlc i 1’ it
is opened.
● U sc rcs iclllill tlc:it i n [ IIC OLL:n
wtlenevcr possihlc [() tin ist)
cooking” c:lsscrotcs. ()\cIl IIICLIIs.
etc. Atsc). :Idd rol ts or precookcct”
desserts to Will”lll oven, llsing
resiclll:il tle:i[ 10 WIIIIII [henl.
SAVE THESE
INSTRUCTIONS
4

Features of Your Oven
—m,... ,,,
Ill e
I
—-
Feature Index
I Grille
2 Oven Cycling Light
3 Oven TEMP Knob
4 Oven SET Knob
5 Automatic Oven Timer
6 Minute Timer and Clock
7 Oven Light Switch (lets you turn
interior oven light on
and off>
Explained
on page
Explained
Feature Index on page
6
6
8 Oven Interior Light
I 6,14
9 Oven Shelf Supports
10 Broil Unit
I
12, 15
6
11 Broiler Pan and Rack
I 12,15
7
12 Bake Unit I 8,15
7
13 Removable Oven Door
I
14
6
14 Oven Shelves
I 6,15
15 Model and Serial Numbers
I
16 Oven Vent
I
6

Using Your Oven
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly.
2. Check oven interior. Look at
the shelves. Take a practice run
at removing and replacing them
properly to give sure, sturdy
support.
3. Read over information and tips
that follow.
4. Keep this book handy so you
can refer to it, especially during
the first weeks of getting
acquainted with your oven.
Oven Controls
The controls for your oven are
marked OVEN SET and OVEN
TEMP.
The OVEN SET knob has
settings for BAKE, BROIL and
TIME BAKE. When you turn to
the desired setting, the proper
heating units are activated for
that operation.
The OVEN TEMP knob maintains
the temperature you set for
normal
oven operation as well as for
broiling. Turn to set temperatures.
Oven Cycling Light
A light between the OVEN TEMP
and OVEN SET knob glows until
the oven reaches your selected
temperature, then goes off and on
with the oven unit(s) during
cooking.
Oven Shelves
The shelves are designed with
stop-locks so when placed
correctly on the shelf supports,
they will stop before coming
completely out of the oven and
will not tilt when you are
removing food from them or
placing food on them.
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.
To remove a shelf from the oven,
pull it toward you, tilt front end
upward and pull shelf out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shelo facing up and
toward rear of oven. Tilt up front
and push shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of
shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports-
A (bottom), B, C and D (top).
Shelf positions for cooking
are
suggested on Baking and Rotisting
Oven Light
Use the switch on the control panel
to turn the light on and off.
Oven Vent
When the oven is on, heated air
moves through a vent above the
door and below the grille.
The vent area could get hot
during oven use.
The vent is needed for proper air
flow in the oven and good baking
results. Do not block this vent.
6

Clock and Timers
The ~;lock and Timers on your
range are helpful devices that
serve several purposes.
Clock & Minute Timer
To set the clock, push the knob
in and turn
(I]c clock hands to the
right to the correct time. Then let
the knob out and continue turning
to
OFF,
The Minute Timer has been
combined with the range clock.
Use it to time cooking operations.
You’]] recognize it as the pointer
that is
diflcrent in color from the
clock hands.
Minu[es are mtirked up to 60
on the center ring of the clock.
To set the Minute Timer, turn
the knob to the teft, ~vithour
~)u,ihi}?(q i}?, untit the pointer
reaches the number of minutes
you want to time.
At the end of the set time, a
buzzer sounds to tell you time
is up. Turn the knob,
)vithout
/)L/,\hi/7,q i/7, llntil the pointer
rcochcs OFF and [hc buzzer stops.
Automatic Oven Timer
This Timer will automatically start
and stop your oven for you. Here’s
what you
do:
1. Make sure both your range
clock and the DELAY START dial
show the correct time of day.
When either the DELAY START
dial or DELAY STOP dial is
pushed in and turned, it will “pop”
into place when the time shown
on the range clock is reached.
2. Set the STOP TIME control.
Push in and turn the STOP TIME
knob to the time you want the oven
to turn itself off.
Foods that are highly perishable
such as milk, eggs, fish, stuffings,
poultry and pork should not be
allowed to sit out for more than
one hour before or after cooking.
Room temperature promotes the
growth of harmful bacteria.
Note: Be sure the oven light is off
because heat from the bulb will
speed harmful bacteria growth.
Note: There must be at least a
half-hour difference between the
DELAY START and STOP TIME
dials, and times can be set
onlv
up to 11 hours and 45 minutes-in
advance.
3. Set the DELAY START control.
Push in and turn the DELAY
START dial to the time you want
the oven to turn itself on. (If you
want it to start cooking immediately,
do not set DELAY START time.)
4. Set the OVEN SET knob to
TIME BAKE.
5. Set the OVEN TEMP knob to
the desired cooking temperature.
The oven will turn itself on
immediately unless you have set
the DELAY START control for a
later starting time. It will operate
at the temperature you selected
and turn itself off at the Stop
Time you selected.
After you take your food out
of the oven, be sure to turn the
OVEN SET knob to OFF.
Questions and Answers
Q. How can I use my Minute
Timer to make my surface
cooking easier?
A. Your Minute Timer
will help
time total cooking which includes
time to boil food and change
temperatures. Do not judge
cooking time by visible steam
only. Food will cook in covered
containers even though you can’t
see any steam.
Q. Must the Clock be set on
correct time of day when I
wish to use the Automatic Timer
for baking?
A. Yes, if you wish to set the
DELAY START or STOP TIME
dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be
used during any cooking function.
The Automatic Timers (DELAY
START and STOP TIME dials)
are used with TIME BAKE
function only.
Q. Can I change the clock while
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.
7
——

Baking
When cooking a food for the first
time in your new oven, use time
given on recipes
as a guide. Oven
thermostats, over
a period of years,
may “drift” from the factory
setting
and a difference in timing
between
an old and a new oven of
5
[0 1() minutes is not unusual. You
may think that the new oven is not
performing correctly. However,
your new oven has been set
correctly
at the factory and is more
apt to be accurate than the oven it
replaced.
How to Set Your Range
for Baking
Step 1: Place food in oven, being
certain to leave about 1 inch of
space between pans and walls of
oven
for good circulation of heat.
Close oven door. During baking,
uvoid frequent door openings to
prevent undesirable results.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on
Baking Guide.
Step 3: Check foods for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and rcmove foods.
How to Time Bake
The autom~tic oven timer controls
are
designed to turn the oven on or
off automatically tit specific times
that you set. Examples of Immediate
Start (oven turns on now and you
set it to turn off automatically) or
Delay Start and Stop (setting the
oven to turn on automatically at a
later time and turn off
at a preset
stop time) are shown below.
How to Set Immediate
Start and Automatic Stop
NOTE: Before beginning. make
sure the hands of the range clock
show the correct time of
day.
Immediate Start is simply setting
oven to start baking now
and turn
off at a later time automatically.
Remember, foods continue
cooking after controls are off.
Step 1: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off; for example,
6:()(). The
DELAY START dial should be
at
the same position as the time of
day on clock.
Step 2: Turn OVEN SET knob [o
TIME BAKE. Turn OVEN TEMP
knob to oven temperature; for
example,
250°F. The oven will
start immediately and will stop
at
the time you have set.
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer
to turn the oven on and
off automatically at a later time
than the present time of day.
Step 1: To set start time, push in
knob on DELAY START dial
and
turn pointer- [() lime you want oven
to turn
on: [or example, 3:30.
Step 2: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off: for example.
6:()(). This
meatls your recipe called for two
and one-half hours of baking time.
NOTE: Time on STOP TIME
diat must be later than time shown
on
range ctock and DELAY
START dial.
Step 3: Turn OVEN SET knob
to TIME BAKE.
Tur-n OVEN
TEMP
knoh to 2500F. or
recommended
tcmperdture.
Ptacc I’()()d in oven. ctosc the door
and
automa[ icat Iy the oven wil I be
[urrrcd on and ol’f at the times you
have set. Turn OVEN SET to OFF
and rctnovc food from oven.
Caret’ut ty recheck the steps given
above. I 1. al I [operations ar-e done us
explained. oven wilt operate tis it
should.
8

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
b~king, light, shiny finishes
give best results because they
help prevent
overbrowning. For
best results, we recommend dull
bottom surfaces for
cake pans
and pie plates.
2. Dark or non-shiny finishes and
glass 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.
3. Preheating the oven is not
always necessary, especially for
foods which cook longer than
30
to 40 minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
Although preheating is not
necessary with meats, it is
preferred for baked goods.
4. Open the oven door to check
fo(~d as little as possible to prevent
uneven heating and to save energy.
Shelf
Position!
Time,
Minutes
Oven
Temperature
Food
Bread
Biscuits ( 1/2 in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Cookware Comments
Shiny Cookie Sheet B, C
B
B
B
B
B
B
A, B
B
B
4000-
4
750”
350°-4000
4000-4500
3500
4000
-
4250
.375°
350°-3750
375°-4250
375°-4250
350”-3750
15-20
20-30”
20-40”
45-55
20-30
45-60
45-60
45-60
10-25
20-30”
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass
Pan
Sbiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Preheat cast-iron pan for crisp crust.
Decrease about 5 minutes
for muffin
mix, or bake at 450°F. for 25 minutes,
then at
350°F. for 10 to 15 minutes.
Popovers”
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Loal
Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans Dark metal or glass gives deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B
mav be used.
Shiny
Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
325°-3750
375°-4000”
325°-3500
30-55
10- i 5
45-60
Two-piece pan is convenient,
Line pan with waxed paper.
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A. B
B
B
325°-3500
3500
-
3750
275°-3000
3500
-
3750
3500
325°-3500
3500
-
4000”
400°-4250
375°-4000
45-65
20-25
2-4 hrs.
20-35
40-60
25-35
10-20
6-12
7-12
Paper liners produce moister crusts.
Use
3000F. and Shelf B for small or
individual cakes.
Cookies
Brownies
Drop
Rcfrigcrtitor
Rolled or sliced
E’ruits,
other Desserts
Btikcd apples
cLls(ard
Puddings, Rice
and Custard
Metal or Glass Pans
Cookie Sheet
B, C
B, C
B. C
B. C
Bar cookies from mix use same time.
Use Sbelf C and increase temperature
Z5 to 500F. for more browning.
Cookie
Sbeet
Cookie Sheet
Glass or Metal
Pans
Glass Custard Cups or Casserole
(set in pan of
bot water)
Glass Custard Cups or Casserole
3500
-
4000”
3000
-
3500”
325°
4000-425””
325”-35[)
0
4000
-
4250
4000-
4
250”
4500
325”-4000”
~~5°-~750
300”-3500
B
B
B
30-60”
30-60”
50-90”
45-70
15-25
40-60
40-60”
12-15
60-90”
30-60”
30-75
Reduce temperature to 3000F. for
arge custard.
~ook bread or rice pudding with
:ustard base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
l-W() C1.LISt
Pastry shell
Foil Pan on Cookie Sbeet
Spread to crust edges
A
B
B
B
B
~arge pies use 400°F. and more time.
ro quickly brown meringue. use
!OOOF. for 8 to 10 minutes,
~ustard fillings require lower
emperature and longer time.
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Miscellaneous
Baked potatoes
Sctilloped dishes
SOLlf[leS
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B
B
B
lncrcase time for lar&e amount or
size.
9

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear,
bas(e, cover or add water
to your meat.
Roasting is really a baking
Step 4: Most meats continue to
procedure used
for meats.
Therefore, oven controls are set (o
cook slightly while standing, after
BAKE or TIME BAKE. (You may being removed from the oven.
Standing time recommended for
hear
a slight clicking sound,
indicating the oven is working
properly. )
Rofisting is easy; just
follow these steps:
/”-k-
.
roasts is; 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve.
l~ternal
temperature will rise about 5° to
10°F.; to compensate for
temperature rise, if desired,
remove roast from oven sooner (at
5° to
10°F. less than temperature in
the guide).
NOTE: You may wish to use
TIME BAKE, as described on
page 8, to turn oven
on and off
automatically.
Step 1: Check weight of meat, and
Remember that food will continue
place, fat side up,
on roasting rack to cook in the hot oven and
in
a shallow pan. (Broiler pan with therefore
should be removed when
rack is a good pan for this. ) Line
the desired internal temperature
broiler pan with aluminum foil
has been reached.
when u~ing pan for marinating,
cooking with fruits, cooking
heavily cured meats, or for basting
food duritlg cooking. Avoid
spilling these materials
on oven
liner or door.
Step 2: Position in oven on shelf
in A or B position. No preheating
is necessary.
o
~
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to
325°F. Small
poultry tnay be cooked at 375°F.
for best brownin:.
Frozen Roasts
● Frozen roasts of beef, pork, lamb,
etc., can be started without
thawing, but allow 10 to 25
minutes per pound additional time
(10 minutes per pound for roasts
under 5 pounds, more time for
larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s
label.
Questions and Answers
Q. k it n~
to check for
donens with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide on opposite
page. For roasts over 8 lbs.,
cooked at 300°F. with reduced
time, check with thermometer at
half-hour intervals after half the
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time
I cook a roast
or poultry?
A. It is unnecessary to preheat
your oven.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam
the meat. Leaving it unsealed
allows the air to circulate and
brown the meat.
10
—
——

Roasting Guide
1. Position oven shelf at B for
small-size roasts (3 to 5
lbs.) and at
A for larger roasts.
2. Check weight of roast. Place
meat fat-side-up, or poultry
breast-
side-up, on roasting rack in a
shallow pan. The melting fat will
baste the meat.
Select a pan as
3. Remove fat and drippings as 5. Frozen roasts can be
necessary. Baste as desired.
conventionally roasted by adding
4. Standing time recommended
15 to 25 minutes per pound more
for roasts is 10 to 20 minutes. This time than given in guide for
allows roasts to firm up and makes refrigerated roasts. (15 minutes
per
them easier to carve. Internal pound for roasts under 5 pounds.)
temperature
will rise about 5° to Defrost poultry before roasting.
10°F.; to compensate for
close to the size of the meat as temperature
rise, if desired,
possible. (Broiler
pan with rack is remove the roast from oven sooner
a good pan for this.) (at 5° to
10°F. less than
temperature in guide).
~pe
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
‘
K
For boneless rolled roasts over 6
inches thick. add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 Ibs.
24-35
18-25
35-39 25-31
39-45 3 I-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45
30-40
35-45 30-40
18-23
minutes per pound (any weight)
3 to 5 lbs. Over 5 Ibs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
16-22
12-19
Internal
Temperature ‘F
I 30°- 140°
150°- 160°
170°- 185°
130°- 140°
150°- 160°
170°- 1 85°
170°-1800
1700-1 80°
1 I 5°-1250
185°-1900
1 85°- I 90°
In thigh:
185°-1900
11
-.
—

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish
and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1: [f meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desired,
fat may be trimmed,
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
oven. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on D position.
Step 4: Leave door ajar at stop
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is
maintained in the oven.
Step 5: Turn OVEN SET knob to
BROIL and OVEN TEMP knob to
BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)
Step 6: Turn food only once
during broiling. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: When finished broiling,
turn OVEN SET knob to OFF.
Serve food immediately, leaving
the broiler pan and rack outside
oven to cool during meal for
easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack
may be covered with foil for
broiling. ALWAYS BE CERTAIN
TO MOLD FOIL THOROUGHLY
TO BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum
foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken’?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door hotds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over
the pan. As [hc meat
cooks, the juices fail into the pan,
thus keeping meat drier.
Juices are
protected by the rock find stay
cooler, thus preventing cxcessi vc
spatter and smoking,
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows
them to evaporate.
Always
stilt after cooking. Turn
meat with
tongs: piercing meat
with a fork
allows juices to escape
When broiling poultry or fish,
brush each side often with butter.
Q. Why are my meats not turning
out as brown as they should’?
A. In some areas, the power
(voltage) to the oven may be tow.
In these cases, preheat the broil
unit
for I () minutes before ptacing
broiler pan with food in oven,
Check to see if you arc using the
recommended shelf position. Broit
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broi t ing.
Q. Do I need to grease my
broiler rack to prevent meat
from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus
keeping
the surface cool enoLlgh to pt”evetl[
meat from sticking to the surlacc.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking wit
I make
cleanup easier.
12

Broiling Guide
1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door
should be alar for all
foods except chicken; there is a
special position on door which
holds door open correct ly.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan, do
not let fatty edges hang over sides,
which could soil oven with fat
dripping.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1 X times per side.
Quantity andlor
Thickness Shelf Position
First Side
Time, Minutes Second Side Time, Minutes
Food
Comments
Arrange in single layer.
Bacon
X ib, (LlboLlt X
thin slices)
D
D
D
D
D
D
D
D
5
X-9
9
12-13
13
10
Is
25
~1~
6-7
7
5-6
8-9
6-7
Y-l
2
16-18
Ground Beef
Well Done
I lb. (4 potties)
X to X in. (hick
I in, [hick
( I to I Y! lbs. )
Spdce evenly.
Up 108 patties take about same time.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well
Done
Chicken (4500)
Ste~ks less than 1 in. thick cook
through
before browning, Pan frying is
t“ecornrnended, Slash fat.
17: in, thick
(2 to 2X tbs. )
1 whole
(210 2Y? Ibs. ),
split
lcng(hwise
B
28-30
1 X-20 Reduce time about 5 to 10 min. per side
for cut-up chicken, Brush each side with
melted butter”. Broil with skin-side-down
first and bruit with door closed.
BakeryProducts
Bread (Toast) or
Toaster Pastries
English Muffins
2 to 4 slices
1 pkg. (2)
2 (split)
D
D
2-3
3-4
z-1
Space evenly. Place En&lish muffins cut-
side-up and brush with butter, if desired.
Cut through back of shell, spread open.
Brush with melted butter before broiling
and alter
htilf of broiling time.
Lohster tails
(6 to 8 oz. each) c
D
13-16
Do not
turn over
t -lb. l’illcts 71 to
Y in. thick
Fish
5 5
Handle and turn very carefully. Brash with
lemon butter befcrre and during cooking, if
desired. Preheat broiler to increase browning.
lncre~se time 5 to 10 min. per side for
I X in. thick or home-cured ham.
S]ash fat.
Hamslices(450”)
(precooked) 1 in.
thick c
8
x
4-5
8-y
Pork chops
Well Done
Lamb chops
Mcdiurn
Well Done
Medium
Well Done
2 (7! in. )
2 ( I in. (hick).
~lboLlt I lb.
2 ( I in. thick)
about ) () to ) ? oz.
2 ( I ‘A in. thick),
about I lb.
D
(:
D
D
D
c
D
IO- 12
12-13
x
10
10
17
6
4-7
10
4-6
12-14
l-~
Slosh fat.
Wieners and
similar precooked
stiLlsages.
br~twulst
1 -lb. pkg. ( 10)
If’ desired, split sausages in half
lengthwise;
cut into 5- to 6-in. pieces.
13

Care and Cleaning
Proper care and cleaning are
important
so your oven will give
you efficient and satisfactory
service.
Follow these directions
carefully in caring for your oven
to
tissure safe and proper
maintenance.
Oven Shelves
You may clean oven shelves
with
a mild abrasive cleanser,
following manufacturer’s directions.
After cleaning, rinse the shelves
with
clean water and dry with a
clean cloth.
To remove heavy, burned-on soil,
soapy metal pads may be used
following manufacturer’s
directions. After scrubbing, wash
with soapy water, rinse and dry.
Broiler Pan & Rack
After broiling, remove the broiler
pan and rack and carefully pour off
the grease. Wash and rinse the pan
and rack in hot, soapy water.
If
food has burned on, sprinkle the
rack while hot with detergent and
cover with wet paper towels or a
dishcloth. That way, burned-on
foods will soak loose while the
meal is being served.
Do not store a soiled broiler pan
and rack in the oven.
Porcelain Enamel and
Painted Surfaces
Any acid foods spilled (such as
lemon or other citrus fruit juices,
or mixtures containing tomato or
vinegar) should be wiped up
immediately. See guide for
cleaning suggestions.
Oven Light Bulb
The light bulb is located on the
back
wall of the oven. Before
replacing
the bulb, disconnect
elec(ric power to the oven at the
main fuse or circuit breaker panel.
Let the bulb cool completely before
removing it. Do not touch a hot
bulb with a damp cloth. If you do,
the bulb will break.
14
.,. ._
The oven lamp (bulb) is covered
with
a glass removable cover
which is held in
place with a bail-
shaped wire. Remove oven door, if
desired, to reach cover easily.
To remove:
● Hold hand under cover so it
doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS TO REMOVE
COVER.
● Replace bulb with 40-watt home
appliance bulb.
To replace cover:
● Place it into groove of lamp
receptacle. Pull wire bail forward
to center of cover until it snaps into
place. When in place, wire holds
cover firmly. Be certain wire bail is
in depression in center of cover.
● Connect electric power to oven.
Removable Oven Door
Ill
The oven door is removable to
make the interior more accessible.
To remove the door, open it a few
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
Note: Be careful not to place hands
between the hinge and the oven
door frame as the hinge could snap
back and pinch fingers.
To replace the door, make sure
the hinges are in the special stop
position. Position the slots in the
bottom of the door squarely over
the hinges. Then lower the door
slowly and evenly over both
hinges at the same time. If hinges
snap back against the oven
frame,
pull them back out.
Adjusting Oven
Thermostat
Use the time given on a recipe
when cooking the first time.
Oven thermostats, in time,
may “drift” from the factory
setting and differences in timing
between an old and a new oven
of 5 to 10 minutes are not
unusual. If you find that your
foods consistently brown too little
or too much, you may make a
simple adjustment in the
thermostat (OVEN TEMP) knob.
Pull the knob off the shaft,
look
at the back of the knob and note
the current setting before
making any adjustment. The
knob is factory set with the top
screw directly under the pointer.
L
To adjust the thermostat:
1. Pull off the knob.
2. Loosen both screws on back of
the knob.
3. Hold both parts of the knob and
turn so the top screw moves in the
desired direction. To increase the
tem~erature indicated bv the knob.
,
turn knob handle so tha~ the screw
moves toward the word “HO~R.”
To reduce the temperature
indicated, turn knob handle so
that
the screw moves toward the word
“COOLER.” You will hear and feel
the notches as you turn the knob.
4. Tighten the screws.
5. Return the knob to the
range.
Re-check oven performance before
making any additional adjustments.
.——

Cleaning Guide
N()’rP;: I.et oven parts cool before touching or handling.
I’,iu’l’
Ilrui[er l)~in and
Rack
(.’ontrol Knohs
Ilake Unit and IIroil
[ Init
outside (;lass E’inist
N’lctal
Porcelain I;namel
and Painted Surfaces
OYCII (;askct
Silicone
Kubhcr
( ttcal l{csis[:ln[ )
shel\es
()~en l)oor’!:
oven I,iner:):
(( ’A(J’I’10N: when
in LIsc, I igh( bLI Ibs
MATERIALS TO USE
● Soap and Water
Q Soap-Filled Scouring Pad
_ Commcrciai Oven
Cleaner
. Dishwasher
c Mild Soap and Water
● Soap and Water
● Soap and Water
. Paper Towel
● Dry Cloth
● Soap and Water
o Soap and Water
I Soap and Water
I Soap-Filled Scourin& Pad
, Commercial Oven
[’leaner
~ Soap and Water
,
.Soap ~md Water
, Soap-Filled Scouring Pad
I Commercial Oven
Cleaner
GENERAL DIRECTIONS
Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to
cool. ) Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper
towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if
necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a
dishwasher.
Pull off knobs. Wash gently but do not soak. Dry and return controls to oven making
sure each knob goes back where it came
from.
Do not clean the bake unit or broil unit. Any soil will burn off when the unit is
heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven
tloor. If spillover, residue or ash accumulates around the bake unit, gently wipe
around the unit with warm water. The broil unit is permanently attached.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth
If knobs are removed, do not allow water to run down inside the surface of
glass
while cleaning.
DO NOT USE steel wool,
abrasives, ammonia, acids
or commercial oven
cleaners.
DO NOT USE oven
cleaners, cleansing
powders or harsh
abrasives. These might
scratch the surface.
Wash, rinse, and then polish with a dry cloth,
If acids should spill on the range while it is hot, use
a dry paper towel or cloth to wipe up right
away. When the surface has cooled, wash and
rinse. For other spills, such as fat smatterings, etc.,
wash with soap and water when cooled and then
rinse.
Polisb with dry clotb.
On edge of oven frame. Clean off soil with sudsy water and rinse thoroughly.
Your shelves can be cleaned by using any and
all mentioned materials. Rinse
thoroughly to remove all materials after cleaning, NOTE: Some commercial oven
cleaners cause darkening and discoloration. When using for first time, test cleaner on
small
part of shelf and check for discoloration before completely cleaning.
DO NOT USE oven To remove oven door for easier cleaning, see
cleaners, cleansing powders instructions on page 14. Use soap and water to
or harsh abrasives. thoroughly clean both the inside and outside of door.
Rinse well. NOTE: Soap left on door liner causes
additional stains when the oven is reheated.
Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after
cooking meat) will prolong the time between major cleanings, Rinse thoroughly.
NOTE: Soap left on liner causes additional stains when oven is reheated.
FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions,
using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly
~n stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat
bulb. When rinsing oven after cleaning, also wipe thermostat bulb.
Sllill;t:c 01” i]l;ltin~idcs. 1“].ui[ .j~!iccs, I(M1:I(() sauces ~nd hasting materials containing acids mtiy c;l~tse disc(>loratic)n, Spillovcrs sh(>uld be wiped up
lr))ll)~.(li:[l~.lj, l\itl] L:Irc hc. ing [ttkcn IIOt [[) Ioucb any hoI p[~rtion c>f the oven, When the sL[rf>ice is COOI, cle:m :md rinse,
15
--
—

...—..—
.,—.—
~~, Questions?
--
—--
—-
-.
~-; Use This Problem Solver
~
-.—
---
PROBLEM
OVEN DOES NOT
WORK
AUTOMATIC OVEN
TIMER DOES NOT
WORK PROPERLY
BAKING RESULTS
UNSATISFACTORY
BROILING RESULTS
UNSATISFACTORY
POSSIBLE CAUSE AND REMEDY
● Difficulty may be in the main distribution panel of your house caused by a blown oven
circuit fuse, a tripped oven circuit breaker, the
main fuse or the main circuit breaker,
depending on nature of the power supply. If a circuit breaker
is involved, reset it. If the
control box uses fuses, the oven fuse (a cartridge-type) should be changed BUT ONLY
BY SOMEONE FAMILIAR WITH ELECTRICAL
CIRCU~S. If after doing one of
these procedures, the fuse blows or circuit breaker trips again, cdl for service.
NOTE: Apartment tenants or condominium owners should
rquest their building
management to perform this check before calling
for service.
● Oven controls are not properly set.
● Check to be certain step-by-step directions were followed correctly. Review pages on
use of timer.
● Check material and size of baking utensil; placement of shelf and food in oven. If the
oven was used for broiling just before it is preheated for baking, turn the oven
completely off and open the door wide so it can cool
(5 to 10 minutes). Then close the
oven door and preheat as directed on Baking page.
c Be sure OVEN TEMP and OVEN SET are set at BROIL. If there was excessive
smoking and spattering: Were shelf and broiler pan at position suggested on broiling
guide? If aluminum foil was used on broil rack, was
it handled according to directions?
If you need more help...call, toll free:
GE Answer
Center@
800.626.2000
consumer information service
16

I

Notes
18

Wdll Be There
With the purchase of your new HotpoiIlt appliance, receive
the assurance that if you ever need information or
assis-
@nce, we’ll be there. Ml you have to do is cdl—toll-free!
In-Home Repair
Service
808-GE-CARES
($00-432-273fl
our consun]el- service profi’ssionals”
will
pro~ide experl lepair semice 011
your I{otpoillt” appliance, scheduled
at a
time that’s convenient fi)r you.
Many
(;E1 (:OIISUII1(’I Se~~icc conlpany-
operated
locations” offkr you service
today or tolnorrow: or at your corl-
venience (7:()() a,il]. to 7:()() p.m. week-
days,
!J:()() a.m. to 2:()() lJ.nl. Saturdays).
our fhctoI-y-tI:~illc>(f technicians know
your appliance inside aIld out-so”
most repairs earl be han(iled in just
OIle \’isit.
Service Contracts
880-626-2224
YI)LI CaII tla~e [he sec~]re fi’elitl~ ttlat
(;k: (:ollsulller Scllice ~till stilt t){’
the]-e afier yotIr Hotpoinl” plt)(tt](t
warra~lty expires, I>urttl:lse a (;l;,
contract wtlilc’ your Ltarratlt} is still it]
eflk’ct and you ’]1 recei\t: a sul)statltia}
discouIlt. Lkrith a tnultiple-ycal- colI-
tract, YOU.I-C, assured offi[f[]r[, sellice
al today’s pri(es,
Parts andAccessories
8f10-626-2002
Individuals qualified to service their
own appliances
c;iII tla\e ]Iee(te(t
parts or a(cessol-ies s{tit dire.(tl} to
their bonle, free of” stlippillx (tlargt!
our parts
systc’nl pro~ides acc(?ss to
over 47,()()() (icIIu il]c k~:tlc’wal I>a]-ts. . .
and all are Ftllt?’ W’arl”:ult[’(f. t~ls:f,
Master(;ard aIId I)isc(jitr ca~(fs aI-{
accepted.
User maintenance instructions
contained in this booklet cover proce-
dures intended to be performed by
any user. Other servicing
generdy
should be referred to quatified ser-
vice personnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.
GEAnswer Center”
8D&626.2800
~~’tlatt>~’c>r your {lucstion about any
I {otpoit]t” nlajor appliance, (JE Answ,
( ;enlei” illfi)rnlation service is avail.
al)le t( ) help. Yl)ur cafl-and your
(tuc’stiotl-witl he answered prc)mptf)
;It](l (ot]rteously.” And you can cafl an
1 it]lc. ( ;E: Answer (;ente@ sem,ice is
ol)et] 24 hours a day; 7 days a week.
Telecommunication Device for the Deaf
-1 \ ‘ ‘ -
.+
1.
-’
,.-.’..,i~....
, ,.
3 ‘
ff-?:’~:::,:.o,
.+,&%: , . . .
>
:y:~-’:
.:< - ~ F ,.<m..,
‘p.
-
,, :~ L-z:,
=? ~, , ‘:
Su.,m A.
.-— — . . . . ,., ---- —-
. . .
—. ..= “-m- . . . . . ,
For Customers With
Special Needs...
800.626.2000
~’l)otl rt>(luest, we witl pro~ide Braiiie
cotltrols” for a variety’ otHotpoint
app]ianc’c’s, and a brochure tc) :~ssist in
pla])tlillg a harrierfree kitchen fc)r
pctsons witl] Iinlited nlobility. ‘Ii) [)h-
tain these itetns, free of-charge, call
N()().(i2tj.2() ()().
( :ot)sunlers with impaired hearing
{)1 sl)c,e(t~ ~~,t]() have access to a T.DD
d teletypewriter tnay
or a co]lvention;”
(att 800-’I’DD.(;FA(:” (800-833-432~)
t( ) Le(tuc>st information” or service.
.-

YOUR HOTPOINT BUILT-IN OVEN
WARRANTY
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
This warranty is extended to
For one year from date of original the original purchaser and any
purchase, we will provide, free of succeeding owner for products
charge, parts and service labor in purchased for
ordina~ home use in
your home to repair or replace
any
the 48 mainland states, Hawaii and
pati of the oven that fails because Washington,
D.C. In Alaska the
of a manufacturing defect. warranty is the same except that it is
LIMITED because
vou must ~av to
ship the product to
~he servic’e ;hop
or for the service technician’s travel
costs to your home.
All warranty sewice will be provided
by our Factory Sewice Centers or
by our authorized Customer Care’
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
HOTPOINT FACTORY SERVICE,
GENERAL ELECTRIC-HOTPOINT
FACTORY SERVICE or HOTPOINT
CUSTOMER CARE” SERVICE.
WHAT IS NOT COVERED
● Service trips to your home to teach ● Replacement of house fuses or
you how to use the product. resetting of circuit breakers.
Read your Use and Care material. ● Failure of the product if it is used
If you then have any questions for other than its intended purpose
about operating the product, please or used commercially.
contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer
Center’”
800.626.2000
consumer information service
● Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS NOTRESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
● Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.
(
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General,
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
,.
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Part No. 164 D2092P236
Pub. No. 39-4689
RK524GI
MNU051
10.90 CG