Hotpoint RB 735 User manual

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IHOTPOINT
SELF-CLEAN OVEN ELECTRIC RANGE

,r--,-- “s This book was written for you. It is aguide for using and
i‘- ‘?~ “~. caring for your new Hotpoint Range with Self-Clean oven. (See
f...\Feature Chart on the following page.)
II ‘‘, “:-” ~ ~ This appliance was designed to give you years of dependable
and efficient service. For best results, read the instructions
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carefully and refer to them when necessary.
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“,//” Remember, as the range does its
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work of cookin a,nd cleaning,
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SURFACE COOKING
Calrod@ Surface Units, Controls,
Reflector Pans, Use of Aluminum Foil. .4-7
Cooking Guide and Information . . . . ...7-8
Cooking Heats-How to Use ............5
Cooking Utensils-Materials and Sizes ..5
Fluorescent Lamp-How To Start .......7
Common Sense Rules . . . . . . . . . . . . . ...6-7
3-in-l unit . . . . . . . . . . . . . . . . . . . . . . . . . ..9
3-in-1 Super-Matic Unit . . . . . . . . . . ...9-11
USING YOUR OVEN
Baking, Guide . . . . . . . . . . . . . . . . . . . . . ..15
Broiling, Guide . . . . . . . . . . . . . . . . . . . ...17
Minute Timer, Clock, Automatic Oven
Timer, Timed Appliance Outlet ....12-13
Roasting, Guide . . . . . . . . . . . . . . . . . . ...16
Roast-Right Meat Thermometer . . ...18-19
Rota-Grill Rotisserie, Use of
AluminumFoil . . . . . . . . . . . . . . . . . ..20-21
2
trim rings, reflector pans and other surfaces
cool before touching them.
In case you have any special questions,
we hope you will write us, and we’ll be glad to help.
Sincerely, ._._. ~ >
,. ‘* /’
Hotpoint Home Economics Institute
“’ 5600 West Taylor Street, Chicago, Illinois 60644
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Rota-Grill Cooking Guide .............22
Using Your Oven, Aluminum Foil ......14
HOW TO CARE FOR YOUR RANGE
Appliance Outlet (s) —Fuse . . . . . . . . ...24
Broiler Pan, Use of Aluminum Foil .....25
Careof Your Range . . . . . . . . . . . . . . ..23-26
Cleaning Charts, Parts, All Finishes ..29-30
Lamps, How To Replace . . . . . . . . . . . ...25
Oven Thermostat, Adjusting . . . . . . . . ...24
Oven Vent, Duct, Use of Aluminum Foil, 24
Porcelain Enamel . . . . . . . . . . . . . . . . . ...23
Surface Units, Stand-Up Feature,
Removable Trim Rings . . . . . . . . . . . . ...23
Self-Clean Oven ...................26-29
GENERAL
Before You Call For Service . . . . . . . . ...31
Model and Serial Number Location . . ...31
Warranty Information ................32

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The following chart is designed to serve as afide to the features found on the ranges covered in this book.
Hotpoint reserves the right to change materials and specifications without notice.
:ONTROL PANEL
.ight, Fluorescent
Oven Cycling Indicator
Surface Unit Indicator
Clean, Lock
tutomatic Time Center
\ppiiance Outlet (S)tandard
(T)imed
DVEN
Straight Shelf
Reversible Shelf
Interior Light
Broiler Pan &Rack
Roast-Right Thermometer
Rota-Grill Rotisserie
Self-Clean
Door [V#i:ow
Remote Surface Controls ..
Lamp, Incandescent
Light, Fan Switches ~‘ -
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❑
✌✎
✎
x
x
x
x
1-s
x
x
x
x
x
s
❑
✌✎
✎✌
x
x
x
x
1-s
x
x
x
x
x
w
x’
x
x
x
1-s
x
x
x
x
x
x
w
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:,,
x
x
x
x
x
1-s
x
x
x
x
x
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❑
✚
x
x
x
x
x
s
T
x
x
x
x
x
s
❑
x
x
x
x
1-T
❑
x
x
x
x
1-T
x
x
x
x
x
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3

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WithWourTnfinite
West Gontrds
and controls are designed so that you can select the amount of heat youYour surface units
wish for your needs when cooking on top of the range. Five selections are spelled out on the
dial. But movement of the knob to settings between these selections gives you adifYerentheat.
The slightest rotation of the knob gives you increased or decreased heat. There are an “infi-
nite” number of heat selections for your cooking. WARM is the lowest heat and HIGH is the
highest heat. The control can be turned in either direction to OFF position.
There is aslight niche at OFF, WARM and HIGH, so a“click” is heard when control is
turned to these positions. If your kitchen is quiet, you may notice slight “clicking” sounds
during cooking, indicating heat settings selected are being maintained.
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For Best Results in Surface Cocking
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Use reflector pans under all sur-
face units when cooking .s0 that
the unit operates properly. Line
reflector pans, if desired, with alu-
minum foil, noting precautions at
right.
DO NOT extend foil loosely LEAVE SAME OPENINGS
at the edge. with foil as those in center
of pans.
Units heat fast, so it’s important to “keep an eye” on foods at high heats. Bring foods quickly
to cooking temperatures at high heats, then reduce heats to fiish cooking.
Use small units for small pans, large units for large pans.
Use utensils of arecommended material and weight, with flat bottoms, tight-fitting covers.
Use pans no larger than 1inch beyond trim ring of unit.
Unusually large or warped utensils used on HIGH over along period will cause heat to
build up. T’his may cause (a) cracking of porcelain enamel, (b) shortening the life of the
surface unit, (c) discoloration of the trim ring.

Lkensil hi!iater%k and F-kwvwUse T’hem
ALUMINUM: Medium-weight aluminum utensils (edge of utensil is about 1to 2U.S. quart-
ers in thickness) are recommended because they heat evenly and quickly. Skillets do agood
job of browning foods and saucepans (with tight fitting lids) are ideal for nutritious cooking
with little water. Use regular and non-stick type finishes, but follow directions in this book.
Results which may occur with other utensil materials are as follows:
CAST IRON: If heated slowly, most skillets will give satisfactory results.
ENAMELWARE: Many types and varieties of attractive enamelware are on the market.
Because some varieties could, under certain conditions, melt and fuse to the unit, we recom-
mend you follow the utensil manufacturer’s recommendations for cooking with that utensil;
or use only LOW to MED heats.
GLASS: Use glass on heat settings MED, LOW or WARM only. Utensils may break with
sudden temperature changes. Glass manufacturers recommend awire grid when using glass on
electric surface units. Obtain grid when utensil is purchased, or at housewares section of most
department stores.
HEATPROOF GLASS CERAMIC: This material heats and cools slowly. Use lower heats
than given on Cooking Guide.
STAINLESS STEEL: This metal is usually combined with copper, aluminum or other metals
for improved heat distribution. These combination-metal skillets generally work more satis-
factorily if used at amedium heat or as recommended by the manufacturer.
. . .
&ldmcJGkMck for Wmg FdeGts
HIGH
MED HI
MED
Low
WARM
NOTE: 1.
2.
Quick start for cooking; bring water to boil.
Fast fry, pan broil; maintain fast boil on large amount of food.
Saute’and brown; maintain slow boil on large amount of food.
Cook after starting at HIGH; cook with little water in covered pan.
Steam rice, cereal; maintain serving temperature of most foods.
At HIGH, MED HI, never leave food unattended. Boilovers cause smoking;
greasy spillovers may catch fire.
At WARM, melt chocolate, butter on small unit.

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FOR BOILING: Start with HIGH heat to quickly stit boiling. Then:
1. Switch to MED or MED HI if cooking alarge amount of food
(spaghetti with lots of water, for example) or when boiling foods in
uncovered pans (such as candies).
2. Switch to LOW or WARM when cooking small to moderate
amounts of foods or fishing foods in atightly covered utensil. (Use
this method-HIGH to LOW-in cooking most types of foods.)
NOTE: Some foods-cereals and pasta (macaroni, spaghetti), sea-
food, etc.—foam and bubble up in cooking. When boiling these foods
be sure to use large enough pan (also removing cover helps prevent
aboilover).
1. For acrisp or well-browned exterior, start with MED HI to melt fat before adding food.
Continue cooking to brown both sides well, at MED HI or MED.
2. For asoft or lightly-browned exterior (fried eggs or pancakes, for example) start and
leave at MED or MED HI to cook food through without overcooking the outside.
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Brown meat quickly at HIGH or MED ‘~, then add liquid (or other ingredients). when
bubbling again, switch to LOW, cover and cook until tender.
For most thickened liquid mixtures, blend the thickening (flour, etc. )with cokf liquid (plus
salt, flavorings, etc.); bring just to boil, stirring constantly on HIGH heat. Switch to LOW
or WARM to finish cooking. Pan gravies and white sauce are often made by blending flour
thoroughly with hot melted fat before adding liquid.
-At high heat settings unit coils usually glow red, but remain dark at lower heats. Be
CERTAIN units are cool before touching them with hand, pot holder, cleaning cloths or
cleaning materials. Use dry potholders, never atrailing or moist towel, apron, etc., when
handling pans around the range to prevent burns on your hand from hot steam.
-’ Be certain the unit turned on is the one you want to use.
4Do not uae surface units without autensil to “take the chiIl oil” of surrounding areas of
room. Nearby range surfaces may not withstand the resulting heat.
6

#Be sure you turn control all the way to OFF when you finish cooking. An indicator light
will glow when ANY heat on any surface unit is on.
#AVENTILATING HOOD with afan helps to draw in cooking vapors before they escape
to other rooms. Because the fan has such drawing power, special caution is needed to avoid
spillovers which can catch fire. Never operate the hood unattended when cooking at high
heats.
Turn off fan and remove pan from range before
intentionally “flaming” liquor or other spirits.
(on models so equipped) 4
Push button marked LAMP or PUSH-HOLD-RELEASE; hold afew seconds or until light
fiickers, release, and lamp will turn on. If lamp doesn’t start the first time you push and hold
button, repeat operation twice more to be certain lamp is not burned out. To turn off, push
button and release. To replace lamp, see Care Section.
For ventilating hood model in this book equipped with alight and fan: (a) push LIGHT
switch in and release to turn on and off, (b) push FAN switch once for high speed, push
twice for low speed, push again for off. Also see booklet Instructions on How to Use Your
Hotpoint Ventilating Hood, Model RV465, for operating and maintaining instructions.
“.—J LJw
COOKING DIRECTIONS
CEREAL
.....‘-. Cornmeal
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Grits
Oatmeal
-- Rice,etc.
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EGGS
Cooked in shell
Fried,“SunnySideUp”
Poached
Scrambled
HIGH-Bring watertoboil.Before
addingcereal,switchto
HIGH-At ffrstparkswitchheatto
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HIGH-Covereggswithcool
water.Coverpanandbringto
steamingpoint.Switchto
MED-Meit fat Addeggsand
coverskillet;ordonotcover
butbastewithfat.
HIGH-Quicklybringwaterto
steamingpoint.Switchto
MED-Heat fat untilmelted.
Switchto
LOWorWARM,thenstirin
cereal.Finishaccordingto
packagedirections.
LOWtomainta/ngenth “.’-.’ “i;’;
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LOW or WARM. Cook 3-4 min.
for soft eggs, about15min.
for hard-cooked.
Continue cooking until white is
“just wt”, shut 3-5 moreminutes.
LOW.Carefullyaddeggs.Cook
uncovered3-5 minutes
for
medium doneness.
LOW. Add egg mixture, cook,
stirring to desired doneness.
Remove from heat.
.
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1. Cereals bubble and
expand when cooking.
Uselarge enough pan
to prevent boilover.
2. Forsteamedrice,switch ‘
toWARM;coverandcook
25minutesorfollow
packagedirections.
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FwcoM 8-10 minutesfor +
8CUW1.ssforfewercups. ~
Begin timing when first
wisps of steam appear.
Variation: Start heating
fat at HIGH” whenmelted,
switchtoLhW,addeggs.
Whenbottomsarejustsat
turneggs“overeasy”.
Eggsareeasytohandlein
wideshallowskilletorpan.
Usinfislottedsooonor
pam%ke turne~, drain, remove.
Eggscontinue to set slightly
after removing from heat.
‘,

wMEATS
,’ Braise (Pork Chops,
Pot Roast,
Swiss Steak, etc.)
Cook in Lirnsirl
‘(Chicke~,-Corned
Beet,Smoked
PorkShoulder,
Tongue,etc.)
Fry,Chicken
PanFry(Lamb
Chops,Thin
Steaks(% to%
Inch), Minute
Steaks, Hamburgers,
Sausage, Franks, etc.)
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PANCAKES
PRESSURE COOK
/-Q’\
VEGETABLES
Fresh
Frozen
HIGH-Melt fat, Switch to
MED HI to richly brown meat.
Add liquid and switch to
tilGH-Cover meat with water;
cover kettle. When steaming
freely, switch to
MED HI -Melt and heat fat.
Brown prepared chicken pieces,
then cover skillet. Switch to
HIGH-Put slices in single layer
in cold skillet. When just
sizzling, switch to
HIGH-Preheat skillet 1-2 min.
ttsen grease lightly. Continue
cooking at
MED HI –Heat skillet 3-5
minutes. Grease fightly.
HfGH-To bring to pressure.
When first “jiggle” is heard,
switch to
HIGH-Measure “with your eye”
about ?4-% inch water into
pan, then add salt and prepared
vegetable. Cover pan, bring
to boil, switch to
HIGH-1. For pouch vegetables
follow package directions.
2. For other types of packaging
measure l%-% inch water into pan
Add salt and frozen blocks of
vegetables. Cover, bring to
steaming point. Switch to
LOW. Cover, cook slowly until
tender.
LOW, so water boils slowly.
Cook until ‘tender.
LOW,cookuntiljusttender.
Uncoverskilletlastfew
minutestocrispchicken.
MED. Cook, turning occasionally
to desired doneness.
MED. Brown and cook to
desired doneness.
Cook ancakes 2-4 min. each
[
side. Allow slightly longer
for thick batter.)
MED. Begin timing food as won as
“jiggles” begin regularly again.
LOW to cook 10-30 minutes,
until just tender.
Allow approximately 1hour
for thick chops, 1% to 3hours
for steak, pot roast.
Add salt or other seasonings
before cooking if meat
is uncured.
Southern style chicken-cook
(after browning) 15 min.
covered and 10-20 min.
uncovered.
If desired,cookfrom
beginningat MED heat.
1. Turnfranks,sausageoften
tocookevenly.
2. Cook minute steaks at
MED HI 1-2 min. each side
Whenbubblesin batterrise
tosurfaceofpancakes,turn.
Time carefully to
avoid overcooking.
NOTE: Some pressure cooker
manufacturers recommend
jiggling of control at
rate of 2-3 per min.
2to 3jiggles is an
approximate number: you
may find afew more or
fess satisfactory.
1)Coveredpanis bestfor
cooking. Inuncovered pan, us~!
more water and time longer.
2) Vegetables cooked just
to “crisp tender” are
most nutritious.
Thick compact blocks of
vegetables may need
breaking up and/or
stirring once during cookin8
for even doneness.
8
LOW. Time as directed on
package.

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“! !:”r~’~=-ks ,-’ GThis versatile surface unit offers the convenience
AA.&L AA A %.+:. A’..d of three units in one. The unit may be used as an
-~ 8-inch, 6-inch, or 4-inch unit to accommodate any
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t< Lsize utensil. Turn size selector switch, next to
A44& surface unit control, to 8, 6, or 4. Then turn sur-
(on models so equipped) face unit control to desired heat setting. Match
unit size selection to size of utensil.
LARGE-8-inch unit. Turn MEDIUM—6-inch unit. SMALH-inch unit. Turn
switch to 8when using large Turn switch to 6when using switch to 4when using small
utensils that completely cover medium-sized cooking uten- cooking utensils about 4
the unit (3-quart to 6-quart sils that do not completely inches in diameter (as a1-
saucepans or 8-to-10-inch cover the unit (2 to 21/2- quart saucepan). Then select
skillet). Then select desired quart saucepans or 6to 7- desired heat setting.
heat setting. inch skillets). Then select de-
sired heat setting.
HOW TO USE THE
THREE-IN-ONE
The Super-Matic is an automatic surface
unit which controls the temperature of your
cooking utensil to give the same type of
automatic cooking that you may have ex-
perienced with awell-controlled electric skil-
let or saucepan. You can identify this unit
by the “sensor” in the center. It is spring-
mounted and will move when you push down
on it.
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This sensor “senses” (measures) the heat of
the pan and it can detect slight changes in
temperature. As it measures the heat of the
pan, the sensor tells the control to turn the
heat “on” and “off” to keep pan temperature
just right. Because it happens very frequent-
ly, the heat going on and off usually cannot
be noticed. b
OFF
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*When the portion of the pan at the sensor
Inearly reaches the selected heat, the sensor
Isignals the message, “Enough
control, and the heat is turned heat!” to the
off.
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Heat stays off briefly.
e6-inch heats two inner coils, for use with
2-2% quart saucepan or 6-8 inch skillet.
.8-inch heats all the coils, for use with 3-6
quart saucepan or kettle, or 8-11 inch skillet.
When the sensor feels the pan begin to
@4-inch heats center coil only, for use with
l-quart saucepan or small skillet.
cool slightly it signals, “Not enough heat!“
to the control, and the heat goes on again.
#Set pan on unit. Use acover on utensil
when suggested on Super-Matic Cooking
Guide which follows.
*Turn size selector knob to desired unit
size. To use avariety of utensils you may
select three different unit sizes: 4-inch, 6-
inch and 8-inch.
9Select heat on Super-Matic control. For
most foods only one setting of the control is
required. It isn’t necessary to use ahigher
heat to start cooking.
~When cooking is finished turn Super-
Matic control to OFF.
* Use flat-bottomed, medium-weight alumi-
num utensils, in relation to size of unit in
10