Hotpoint RB524 Installation guide

How to get the best from
Contents
Aluminum Foil
4, 14, 17, 18
Roasting
17, 18
Anti-Tip Device
3,21,27,29
Shelves 4, 11, 13,23
Appliance Registration
2
Storage Drawer
26
Care and Cleaning 21-26
Timed Baking
15, 16
Cloc~imer
10, 11
Oven Vent
26
Consumer Services
31
Problem Solver
30
Important Phone Numbers 31 Thermostat
Adjustment–
Features 6,7 Do It
Yourse~ 16
Installation Instructions 27-29 Safety Instructions
%5
Leveling
29
Surface Controls 8-10
Model & Serial Numbers
2
Canning Tips 10
Oven 11-20
Control Settings
8
Baking
12-14
Cooktop Comparison
8
Broiling
19,20
Cookware Tips
9
Continuous Cleaning 25
Warranty Back Cover
Lift-Off Door
24
Light; Replacement 12,23 GE Answer Center”
Preheating 13, 19
800.626.2000
Use and Care
& Mtaflation
~tm~ions for
Stindard
Clean models
M524
~525
M526
W532
m533
m534
w536
Continuous
Clean models
m632
m633
m636

HELP US HELP YOU...
Before using your range,
read this guide carefully.
It is intended to help you
operate and maintain your new
range 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
behind the range door or behind
the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. 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 range.
If you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service . . .
Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.
~ YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
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 3 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, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Wacker Drive
Chicago, IL 60606
2

When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Usethis appliance only foritsintendeduse
as describedin this guide.
● Be sure your appliance is properly instied and
grounded
by a qualified technician in accordance
with the provided installation instructions.
● Do not attempt to repair or replace any part of
your range
Aess it is spetilwlly recommended
in this guide. All other servicing should be
referred to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTWBUTION PANEL BY
REMOV~G THE FUSE OR SWITCHNG OFF
THE CIRCUIT BREAKER.
● Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federd codes.
A WARNIN&AM ranges
can tip and i~ury could result. To
prevent accidental tipping of the
range. attach it to the wrdl and floor bv
B
P
,.4
I
inst~ll~ng the Anti-Tip device supplied’. , .
To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect
u
,.4
the rear leveling leg. Make sure it fits
securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury,
● Do not leave children alon~hildren should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABI~TS ABOVE A RANGE OR ON THE
BACKSPLASH OF A MNG&C~DREN
CLMBING ON THE RANGE TO REACH
ITEMS COULD BE SEMOUSLY ~mRED.
● Never wear loose-fitting or hanging garmenb
while using the appliance. Be careful when
reaching for items stored over the range, Fhurunable
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.
● Use ody dry potholder-moist
or damp pot holders on hot surfaces
may result in burns from steam.
Do
not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth.
● For your safety, never use your appliance for
warming or heating the room.
* DO NOT STORE OR USE COMBUST~LE
MATE~LS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VIC~ITY OF THIS OR ANY OTHER
APPLIANCE.
. Keep the hood and grease filters clean
to
maintain good venting and to avoid grease fires.
s Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3
—

!
●
WORTANT SA~~ ~STRUCmONS
(Continti)
● Do not touch the surface units, the heating
elements or th~ interior surface of the oven.
These surfaces may b~ hot enough to burn even
though they arc dark in color. During and after use,
do not touch, or let clothing or other fiammable
materiais contact the surface units, the areas
nsarby the surface units or any interior area of b
oven; ailow sufficient time for cooling, first.
Potentiaiiy hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
the edges of the door window and rnetai trim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
e
● Do not we water on grease fires.
Never pick up a flaming pan. Turn
the controls off. Smother a flaming pan
on a surface unit by covering the pan completely
with a
weii-fitting lid, cookie sheet or flat tray. Use
a muIti-purpose dry chernicai or foam-type fire
extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemicai or foam-type
fire extinguisher,
Hame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry
chemicai or foam-
type fire extinguisher.
● When cooking por~ follow the directions exactiy
and aiways cook the meat to an internal temperature
of at least 170°F. This assur$s that, in the remote
possibility that trichina
may be present in the meat,
it wfll be kiiled and the meat will be safe to eat.
Oven
Q Stand away from the range when opening
the oven door. Hot air or steam which escapes can
cause burns to hands, face andor eyes.
* Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease butidup.
*Place the oven sheif in the desired position while
the
oven is cooi. If the shelves must be handled
when hot, do not let potholder contact the heating
elements.
*-g out the sheM to the sheif stop-lock
is a convenience in Wing heavy foods.
It is aiso a precaution against burns from touching
hot surfaces of the door or oven walls,
Q When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
. DO not use your oven to dry newspapers.
If overheated, tiey can catch fire.
● Do not use the oven for a storage area,
Items stored in an oven can ignite.
● Do not leave paper products, cooking utensils
or
food in the oven when not in use.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces.
Continuous cleaning surfaces can be
identified by
their rough surface finish.
Suflam CooMng Units
*
● Use proper pan siz*Select
cookware having flat bottoms large
enough to cover
the surface unit
heating element. The use of undersized cookware
will expose a portion of
~e surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit
will
also improve efficiency,
o Never leave the suflace uni~ ~attend~ at
high heat settings. Boi}overs cause smoking and
greasy spillovers that may catch on fire.
● Be sure the drip pans and vent duct are not
covered and are in place.
Their absence during
cooking could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the
oven except as described in
this guide. Misuse could result in a shock, fire
huard or damage to the range.
6 Oniy certain types of @ass, glass/ceramic,
earthenware or other
gazed containers are
suitible for cooktop service; others may break
because of the sudden change in temperature.
* To minimize the possibility of burns, ignition of
flammable materials and spi~age, the handle of a
container shodd be turned toward the center of the
range without extending over the nearby surface units.

● Always turn the surface uni~ off before
removing cookware.
Q To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the off position and all
coils are cool before attempting to lift or remove
a unit.
c When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
● Keep an eye on foods being fried at high or
medium high heats.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble
up and over the sides
of the pan.
● Use little fat for effeetive shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
● If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
● Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
SAVE T~SE
mSTRUCTIONS
5
I
—

FEATURES OF YOUR RANGE
Not all features are on all models.
----
b
Broiler Pan and Grid
(on some models)
e may vary)
6

— -—-—
RB525
RB534
Explained
Feature Index Not all models have
all features. on page
1 Storage Drawer (on some models)
26
2 Anti-Tip Label —
3 Anti-Tip Device 3,21,
See the Installation Instructions.
27,29
4 Broil Element
4, 19,
23-25
5 Model and Serial Numbers
2
Behind the range door or behind
the storage drawer.
6 Cooktop~ift-Up Cooktop
(on some models)
7 Surface Unit Knobs
8 Oven Light Switch
(on models with oven window)
9 Oven Set Knob
4,21,22
5,8,26
12
11, 12, 15,
17,26
10 Automatic Oven Timers,
10, 15,
Clock and Minute Timer 16,26
(on some models)
11 Surface Unit “On” Indicator Light I 8
12 Oven Temp Knob
11, 12,
15–17, 26
13 Oven Cycling Light
I 11
II
RB524
RB526
Explained
Feature Index Not all models have all features. on ~a~e
14 Oven Vent Located under right rear 4,26
surface unit.
15 Surface Units, Drip Pans 4,5,
8-10,22
16 Oven Interior Light 12,23
(on some models) Comes on
automatically when door is opened.
17 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
18 Oven Shelf with Stop-Locks
(number may vary)
19 Bake Element Maybe lifted gently
for wiping oven floor.
20 Lift-Off Oven Door with
Broil Stop Position Easily removed
for oven cleaning.
12, 13,
17,20
4, 11, 13,
14, 17,23
4,23-25
24,25
21 Broiler Pan and Grid
4, 17, 19,
(on some models)
20,23
7

HOW DOES T~S COOKTOP COmARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burners or
types of electric
cooktops, you will notice some
surface units you have.
di~ferences when you u~e eiectric coils.
Type of Cooktop
Electric Coil
@
Radiant
(Glass Ceramic)
Cooktop
o
The following chart will help you to understand the
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a
glass-
ceramic cooktop.
Solid Disk
o
6)
Gas Burners
differences b~tween electric-coil surface units and any
other type of cooktop you may have used in the past.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either
LP gas
or natural gas.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks,
Heats up quickly but does not change
heat settings as quictiy as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and
cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
SU~ACE CONTROLS
At both OFF and HI the control “clicks” into position. Switching heats to higher settings always shows
You may hear slight “clicking” sounds during
a quicker change than switching to a lower setting.
cooking, indicating the control is keeping the unit
at the heat level you set.
How to Set the Controls
F
* ‘“
Push the knob in and turn Be sure you turn control to OFF when you finish
in either direction to the cooking.
setting you want.
The surface unit “on” indicator light will glow
●
when ANY heat setting on any surface unit is on.
8

Cooking Guide Using Heat Settings
HI—Used to begin cooking or to bring water to a
OFF
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saut6 and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and Medium
~
~ Medium
Low High
LO) Cook after starting at HI; cooks with little water
in covered pan. MED
LO—Used for long, slow cooking (simmering) to NOTE: The surface unit “on” indicator light may
tenderize and develop flavors. Use this setting to melt glow between LO and OFF but there is no power
butter and chocolate or to keep foods warm.
to the surface units.
Light Over the Surface Units (on some models)
The switch must be pushed, held for several seconds and released for the
light to come on.
COOKWAm T~S
Cookware
Use medium- or heavy-weight cookware. Aluminum
RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook
evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
~-
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
-L
Not over 1 inch
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
WRONG
Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range
and hood clean from grease.
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local
retail store.
Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
in place, can be dangerous.
S
Placing the ring over the surface
unit will cause a build-up of heat that will damage
the porcelain
cooktop. Do not try to use such woks
without the ring. You could be seriously burned if
the wok tipped over.
9

HOME CANN~G TWS
Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s
drip pan are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to
cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types
of
frying+ook at temperatures much higher than
boiling water. Such temperatures could eventually
harm cooktop surfaces surrounding surface units.
Observe the Following Poin& in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) do not make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
AUTOMATIC TWERS Am CLOCK
(on some models)
The Clock
To set the clock, push the knob in and turn the clock
hands to the correct time. The minute timer pointer
will move also. Let the knob out, then turn the minute
- A-:z ‘
timer pointer to OFF.
The Minute Timer
The minute timer has been combined with the range To set the minute timer, turn the center knob,
clock. Use it to time all your precise cooking without pushing in, until the pointer reaches number
operations. You’ll recognize the minute timer as the
of minutes you wish to time. (Minutes are marked,
pointer which is different in color and shape than the
up to 60, in the center ring on the clock. ) At the end
clock hands.
of the set time, a buzzer sounds to tell you time is up.
Turn the knob, without pushing in, until the pointer
reaches OFF and the buzzer stops.
10