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
—
——