Hotpoint RB747GJ User manual

Howto getthe bestfrom
Your
Contents
Aluminum Foil _18 Vent Duct 22
Anti-Tip Bracket 3, 5 Problem Solver 26
Appliance Registration : 2 Repair Service 27
Canning Tips 9 Safety Instructions 3, 4
Care and Cleaning 22-25 Surface Cooking 8-11
Clock/Timer 12 Control Settings 8
Energy-Saving Tips 5 Cooking Guide 10, 11
Features 6, 7 Cookware Tips 10, 11
Installation Instructions 5 Light Bulb Replacement 22
Leveling 5 3-in-I Burner 23
Model and Serial Numbers 2 Warranty Back Cover
Oven 13
Baking, Baking Guide '14, 15
Broiling, Broiling Guide 18, 19
Control Settings 13
Door Removal 22
Light; Bulb Replacement 13, 22
Preheating 13
Roasting, Roasting Guide 16, 17
Self-Cleaning Instructions 20, 21
Shelves 13 GE Answer Center ®
Thermostat Adjustment 24 800.626.2000
ge
Useand Care of
model
RB747GJ
I'_I'POIN'I'

Help us
help you...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain ?'our new range
properly.
Keep it handy for answers to ?'our
questions.
If you don't understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
If you received
a damaged range...
hmnediately contact the dealer (o1"
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
Write down the model
and serial numbers.
You'll find them o11a label on
the front of the range behind the
oven door.
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 Nmnber
Serial Number
Use these numbers in a 17,
correspondence or service calls
concerning your range.

IMPO ANT 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 only for its
intended use as described in this
manual.
.Be sure your appliance is
properly _ed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
*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.
+ Before performing any
service, DL_CO_ THE
RANGE POWER S[ PPLY
AT THE HOUSEHOLD
DI_RIBUTION PANEL
BY REMOVING THE FUSE
OR SWIq_HING OFF THE
CIRCUIT BREAKER.
WARND ranges
can tip and
injury could
malt. To
prevent
accidental
tipping of the
range, attach
it to the wall
or floor by
installing the
ANTI-TIP bracket supplied. To
check if the bracket is installed
and engaged properly, remove the
drawer and inspect the rear leveling
leg. Make sure it fits securely
into the slot in the bracket.
If you pull the range out front the
wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
• Do not leave children alone--
children 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.
.Don't allow anyone to climb,
stand or hang on the door,
dra_r or range top. They could
damage the range and even tip
it over, causing severe personal
injury.
•CAUTION: ITEMS OF
INT_T TO CHILDREN
SHOULD NOT BE STORF_.I)
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANG&CHILDREN
CLIMBING ON THE
RANGE TO REACH ITEMS
COILD BE SERIOUSLY
INJURED.
.Never wear loose-fitting or
hanging garments while using
the appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
•Use only dry pot holders--
moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let pot holders
touch hot heating elements. Do
not use a towel or other bulky
cloth.
.Never use your appliance for
warming or heating the room.
• Storage in or on appliance--
Flammable materials should not be
stored in an oven or near surface
units.
+ 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
range.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
• Do not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time tbr cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside suri_ace
of the oven may be hot when the
door is opened.
• When cooking pork, %llow
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 sate
to eat,
(continuednextpag>

IMPORTANT SAFETY INSTRUCTIONS(continued)
Ovell
•Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
•Don't heat unopened food
containers in the oven. Pressure
could buildup 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 while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
• Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
.'When using cooking or
roasting bags in oven, follow
the nranuihcturer's directions•
•Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven
.Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket•
.Do not use oven cleaners. No
cofflfflercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
• Clean only parts listed in this
Use and Care Book.
* Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
•Use proper pan size This
appliance is equipped with one
or nrore surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
• Never leave surface units
unattended at high heat settings.
Boilover causes snroking and
greasy spillovers that may catch
on fire.
• Be sure drip pans and vent
ducts are not covered and arc
in place. Their absence during
cooldng could damage range
parts and wiring.
• Don't use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
•Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on "Surthce
Cooking" for suggestions.)
* To minimize burns, ignition
of flammable materials, and
spillage, the handle of a
container should be turned
toward the center of the range
without extending over nearby
surface units.
.Always turn surface unit to
OFF before removing utensil.
4
•Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
•To avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all surface units
arc at OFF position and all
coils are cool before attempting
to lift or remove the unit.
.Don't immerse or soak
removable surface units. Don't
put them in a dishwasher. Do.
not self-clean the surface units
in the oven.
•"When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
•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 sides of pan.
•Use little fat for effective
shallow or deep-fat frying.
Filling the pan too fifil of fat can
cause spillovers when tbod is
added.
.Ifa combination of oils or
fats will be used in frying, stir
together bel_re heating, or as fats
melt slowly.
• Ahvays heat fat slowly, and
watch as it heats•
•[se deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS

Instilling
Your Range Energy-SavingTips
Your range, like man)- other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
a sheet of plywood (or similar
material) as follows: When the
floor coveting emls at the front of
the range, the area that the range
will rest on should be built up with
plv_vood to the same level or higher
than the floor covering. This will
allow the range to be nroved for
cleaning or servicing.
Leveling the
Range
Leveling screws are located on
each corner of the base of the
range• Remove the bottom drawer
and you can level the range on an
uneven floor with the use of a
nutdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessal 5' m insert
easily. Let fi'ont of drawer down,
then push into close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for sonre side to side
adjustment). Allow a nrinimum
clearance of 1/8" between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket•
Surface Cooking
• Use cookware of medium weight
alunrinum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit•
• Cook flesh vegetables with a
minimum amount of water in a
covered pan.
. Watch lBods when bringing them
quickly m cooking tenrperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking•
• Use residual heat with surt'ace
cooking whenever possible• For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
• Use correct heat for cooking task:
HIGH_o start cooking (if tinre
allows, do not use HIGH heat to
start).
MEDIUM HIGH quick browning•
MEDIUM slow frying.
LOW finish cooking nrost
quantities, sinmler double boiler
heat, finish cooking, and special
for small quantities.
WARM to maintain serving
temperature of most foods.
• When boiling water for tea
or coffee, heat only the anrount
needed. It is not economical to boil
a container fifll of water for one
or two cups.
Oven Cooking
• Preheat oven only when
necessary• Most foods will cook
satisfactorily without preheating•
If you find that preheating is
necessaD- , watch the indicator
light, and put food in oven
pronrptly after the light goes out.
*,Always turn oven OFF before
removing food.
• During baking, avoid ffequem
door openings. Keep door open
as sho_ atime as possible ifitis
opened•
. Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
• Cook conrplete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaI, chicken or roast• Choose
foods that cook at the same
temperature and in approxmrately
the same time.
• Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Features of Your Range
Model RB747GJ

Feature Index
1 Model andSerial Nunrbers
2 Surface Unit Controls
3 Two "ON" Indicator Lights
Ibr Surface Units
4 Oven Set Control
5 Oven Temp Control
6 Oven Cycling Light (Glows until oven
reaches selected temperature, then goes
off and on during cooking with the oven
units as temperature is maintained.)
Explained
on page
2
8
8
13
13
13
7 Automatic Oven Timer, 12
Clock and Mhtute Timer
8 Plug-In Calrod ® Surface Unit 23
(May be removed when cleaning
under unit. )
23
9 Stay-Up Calrod ® Surt:ace Unit
(May be raised bm not removed
when cleaning under unit. )
10 3-in-I Surt:ace Unit (Energy saver 8
unit heats area 4',' 6" or 8" according
to size of cookware. )
t I 3-in-1 Surt:ace Unit Control 8
12 Chrome-Plated Trina Rings and 23
Porcelain Drip Pans
13 Oven Vent Duct (Located under 22
right rear surthce unit. )
14 Oven Interior Light (Comes on 22
automatically when door is opened. )
15 Oven Light Switch (Use to turn I3
oven light on during cooking when
oven door is closed. )
16 Oven Door Latch 20
17 Oven Door Gasket 20
Feature Index
18 Oven Locked Light (Glows during
self-cleaning when oven has reached
cleaning tenrperature. Oven door
cannot be opened when this light is on. )
19 Oven Cleaning Light (Glows during
self-cleaning when all controls are set.
Cycles off and on with the oven
heating units after oven reaches
cleaning tenrperamre. )
20 Broil Unit
21 Bake Unit (Maybe lifted gently
for wiping oven floor. )
22 Oven Shelves
23 Oven Shelf Supports (Letters A, B,
C and D indicate cooking positions
lbr shelves as recommended on
baking, roasting and broiling _ides.)
Explainedl
on page
20
20
13
13
18
14
24 Broiler Pan and Rack i8
25 Storage Drawer 22
26 Cooktop Light Button (Push and hold 13
until cooktop light comes on. )
27 Cooktop Lamp 22
28 Anti-Tip Bracket 3,5
(See Installation Instructions

Surface Cooking
See Surface Cooking Guide on pages 10 and U.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is a slight niche so control
"clicks" at those positions; "click"
on HIGH marks the highest setting;
the lowest setting is between the
words WARM and OFF. In a ¢luiet
kitchen you may hear slight '
"clicking" sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
How to Set the Controls
Step 1
Grasp control knob and push in...
Step 2
Turn either clockwise or counter-
clockavise to desired heat setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
Cooking Guide
for Using Heats
HIGH Quick start for cooking;
bring water to boil.
MED Fast ID:, pan broil;
HI maintain fast boil on
large anrount of food.
MED
Low
Saute and brown;
maimain slow boil on
large anrount of food.
Cook after starting at HI;
cook with little water in
covered pan.
WARM Steam rice, cereal: maintain
serving temperature of
most foods.
NOTE:
1. At HIGH, MED HL never leave
food unattended. Boilovers cause
smoking; greasv spillovers mav
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit.
How to Use the
3-in-1 Unit
This surface unit offers the
convenience of three units in
one. The unit may be used as an
8-inch, 6-inch, or 4-inch unit to
accommodate any size cookware.
Turn size selector switch, next to
surface unit control, to 8", 6" or 4'!
Then turn surface unit control to
desired heat setting.
Match unit size selection to size of
the cookware.
LARG_8-inch unit. Turn switch
to 8" when using large cookware
that completely covers the unit
(3-quart to 6-quart saucepans or
8-to 10-inch skillets). Then select
desired heat setting.
MEDIUM 6-inch unit. Turn
switch to 6" when using medium-
sized cookware that does not
completely cover the unit (2- to
2_,4-quart saucepans or 6- _o 7-inch
skillets). Then select desired heat
setting.
SMALI.---4-inch unit. Turn switch
to 4" when using small cookware
about 4 inches in diameter (as a
1-quart saucepan). Then select
desired heat setting.

Questions &Answers
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use cookware
designed for canning purposes. (heck
the manut:acturer's instructions and
recipes for preselw'ing foods. Be
sure canner is flat-bottomed and
fits over the center of your Calr_KI®
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steanr or heat.
Canning should only be done on
surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surl'aces
is not recolmnended. The lift of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed Ibr this
type of cooking.
Q. Why am I not getting the heat
I need fi'om my units even though
Ihave the knobs on the right
setting?
A. After turning surt:ace unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely _astened into the
surface connection.
Q. Why does my cookware tilt
when I place it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the "feet"
on your Calrod ® units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming of_.
A. If you set your Catrod ® unit
higher than required for the
cookware material, and leave it, the
finish may snroke, crack, pop, or
bum depeuding on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dD-
food, nray damage the finish.
Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
dianreter pots (extending more than
1-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-dianreter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
PUIN FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures and all types of
fiTing_ook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces surrounding
heating units.
Observe Following Points
in Canning
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surt:ace unit.)
2. Be sure canner fits over center
of surface nnit. If x_ur range does
not allow canner to be cemered on
surl:aee unit, use snraller-dianreter
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enanrelware)
are not reeomnlended.
_GHT WRONG
4. When canning, use recipes front
reputable sources. Reliable recipes
are available from the manuPacturer
of your canner; nranufacturers of
glass jars Ibr canning, such as Ball
and KelT; and the United States
Department of Agriculture
Extension Service.
5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heal
NOTE: If your range is being
operated on low power (voltage),
camring may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
HOT tap water.

Surface Cooking Guide
Cookware Tips
1. Use medium-or heavy-weight
cookware. Alunrinum cookware
conducts heat lhster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.
Use non-stick or coated metal
cookware. Flat ground Pyr<meram®
saucepans or skillets coated on the
bottom with almnimml generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available tbr that purpose.
2. To conserve the most cooking
energy, pans should be fiat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
"'crazing" (fine hairline cracks) on
porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.
Iq)od
Cereal
Cornmeal grits,
IiltmeaI
(]ocoa
Coffee
E_gs
Cooked ill shell
Flied sunn} -side-up
Fried over easy
Poached
Scrambled or omelets
())okware
Covered
Saucepan
Uncovered
Saucepan
Percoiattn
Directions and Setting
to Start Cm_king Selling to Complete
Ctmkint_
C over{'d
Saucepan
HIGH In covered pan bring
water to boil be+bre adding
cmeal
LOW or WAtLM. then add cereal
Finish timing according
to package dircelions
MED to cook I or 2 miJmtes
to ctmlplelely blend inD_die_t_
Fruits
Meal_,Poultry
Braised: lh_t roasts ot
heel'. Mmb or veal;
_wk _teaks and
chops
N,I fried: Tender
chops: _hm steaks up
to 3/4-inch; milmte
steaks: hamburgers:
flanks and +ausage:
ihin fish fillets
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
13ncovered
Skillet
Covered
S811cepail
Ctwered
Skillet
Uttcoveled
SkilRt
HIGH Stir together wafleror
milk, c_x:oa ingiedieias
Bring just illa N_il.
HIGH At firstperk, switch
heat to LOW
HIGH Cover eggs with cool
water. Cover pan, cook
until steaming
MED HI Melt butter, add
eggsandcover skillet
HIGH Melt butter
HIGH In coveredpan bring
•+Valer m a boil,
HIGH Heat butter until light
golden ill color
HIGH In c_weredpanbring
fiuit andwater mboit
HIGH Melt fat, the*l add meat
Switch to MED H Ito
hrownllleat, Add water or
other liquid
HIGH Preheat skillet _hm_
grease lightly,
LOW tomainlaingcmle hut
xleadypcrk
LOW Cook (1ely 3m 4
mi+lu_¢s h>t"sort ciu_k_ d:
15mimltcs +ilr hard cooked"
Continue cookmgat MED HI
mltil whites a re iu:,t _CL ahotl{
31o 5 mote mhltItes
LOW then addeggs. \_qlen
bottoms of egg_ have }ust_+-_,
careftflly turll IWeF R) _.'_Rlk other
side
LOW Cardhily add eggs
Cook mlcovered about 5
minutes at MED HI
MED .Addegg lnixttlle
Cry+k, stini_lg to desired
doneness+
LOW Stir occasionallyand
check tbr sticking.
LOW Sinnne+ mttil lork
tende+
MED HI or MED. Bmwnand
cookto desired doneness,
tinning over as needed
('Ottllll{lllS
Gel eilk [lubblc iltld _:Xpll lid its
they cook; use large enough
t,{l[K'¢p+ill tl _ prevent boilovcr
Milk huiN {wet rapidly Watch as
boding ptnnl approaches
Pcrcoiatc 8 to [0 lnimltes +_r
g cups, [cs_ [iw [h_*,cr cups.
II you d+l tIl*t co_,e+ sk i]lcl baMc
eggx with lht to cook topx evenly
Rem_we cooked" eggs with Motled
spoon tit pam:ake turner.
Eggs _ot+tim_c{os_'t slightly after
cooking For oillciet do itot slit
tast_w minutes¸ Wllcnset._Pkl
in haft¸
Fresh fruil:UselMt_rli2 cup
water iKw pound t+f fluit.
Dried fruit: ilscwatcraspackag_
directs¸ Time dcpcnd_ on whether
fruit has hecll plcst_kcd If _(_1•
alhlw I_lo_ cotlkillt_ _intc
Meat ca_l be sea soned at_d flou red
before it is brox_ned, iFdesi_ed.
Liquid _ariati/ms t_w flln, o+ _ ould
be wine+ fiuit or _on_iltl) !tl ice II=
nleat broth+
Timing: Sleaks 1 m 2-inches: 1 u_
2 hours Beet Stew: 2 h_ 3 hour_
PotRoast:2 % to 4 hours
_m hying is best tierthin steaks
and chop_ If rare is desired, pie
heat skillet beh,readding meat
10