Hotpoint RS42 Installation instructions

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BeforeUsingWmrRange.. .....2
SafetyInstructions ..........3,4
Energy SavingTips . . . . . . . .. ..5
Featuresof YourRange.. .. ...6-9
surface cooking .....‘.. ..10, 11
AutomaticTimer and Clocks . . .U
UsingYourOven ............13
HowToBakeand Time Bake .. .14
HowToRoast ...............15
~ow ToBroil ...............16
RemovableOvenDoor ........17
HowTOCare For
YourRange ............17, 18
CleaningYourRange . . .......19
SurfaceCookingChart. .. ..20,21
BakingChart ...............22
RoastingChart . . . . . . . .......23
BroilingChart . . . . . . . .......24
Home CanningTips ..........25
The Problem SoIver. . . .......26
If YouNeed Service . . . . . . . . . .2’7
Warranty ...........Back Cover
It isintendedto helpyouoperate
and maintainyournewrange
properly.
Keepithandy foranswerstoyour
questions.
If Youdon’tunderstandsomething
or-needmore help,write (include
yourphone number):
ConsumerAffiiirs
Hotpoint
AppliancePark
LouisviHe,KY40225
wdtm
ase
You’llfind them on alabelon
the front ofthe rangebehindthe
ovendoor.
These numbersare also on the
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesending in this
card, please writethese numbers
here:
MoNu
SerNu
Use these numbers in any
correspondence or service calls
concerning your range.
Myou.
aE’%mge.e*.
.B=----
k
f
Immediatelycontactthedealer(or ,~:
r,-
builder)that soldyoutherange.
s‘a
Byou!
s*●
Checkthe ProblemSolveron
page26.It listsminorcausesof
operatingproblemsthat youcan --
correctyourself.
:
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.-~L
.F=y.lzmddl before
.
--~$~j$;i’llenusi~lg electrical a~3pliar2ces
.=.’- basic safety precautions should bc
~%f~ll~~~ed. including the following:
$y<&$:.
.;9.
“=-%32IJthappliance only for its
intended use as described in this
manual.
‘. Be sure your appliance is prop-
erinstalled and grounded by a
qvalified technician in accordance
.-.. ulth the provided installation
instructions.
~~Don’t attempt to repair or
..
replace any part of your range
unlessit is specifically recorn-
rnendeciin this book. All other
servicing should be referred to
aqualified technician.
:Before performing any service,
DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
Do not leave childrent&me-
children should not be left alone
or unattended in area where
appIiance is in use. They should
never be allowed to sit or stand
on any part of the app~iance.
Don’t allow anyone to Chlb,
stand or hang on the door, drawer
or range top. They could damage
&range and even tip it over
CaUSiElgsevere personal injury.
CAIJTIOIN:DO NOT ST’(IRE
ITEI?4SOF !fNTEREsT m
IN
.-$RO’VEARANGE OR ON THE
jJ,t&(-~<$pLASElOF ARANGE—
[’E-IIL13REN fQp&T
THK RANGE ‘IQREACH
!TF3M5CQ[JE,D’BE SERIOLJSLY
I~;<;
{.~#;
wing t
vVVprclothing.Lo
fitting or hanging garments should
never be worn while usir)gthe
appliance. Flammable materia[
could be ignited if brought in com-
tact with hot heating elements and
may cause severe burns.
G’ use only dry potholders——
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
E3Never use your appliancefor
warmingor heating the room.
~storage in or on Apphmx=-
Flammable materials should not
be stored in an oven or near sur-
face units.
c:’ Keep hood and greasefilters
clean to maintain good venting
and to avoid grease fires.
~J Do not let cooking grease or
other flammable materialsaccu-
mulate in the range or nearit.
2Do not use water on grease
fires. Never pick up aflaming pan.
Smother flaming pan on surface
unit by covering pan completely
with well fitting lid9cookie sheet
or flat tray. Flaming greaseou$-
side apan can be put out by
covering with baking soda or, if
available,adry
chemical or foam.
@DItheatingden’wnts
oinswf’wx ofoT
surfaces may be hot enough to
burn even dlough they are dark in
color. During and after use, do
not touch, or let clothing or other
flammable materials contact sur-
face units, areas nearby surface
units or any interior area of the
oven; allow sufficienttime for
cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the openings, and
crevicesaround the oven door.
Remember:The insidesurface of
the oven may be hot when the
door is opened.
Q‘Whencooking pork follow our
directions exactly and always cook
the meat to at least 170°.This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it willbe killed and
meat will be safe to eat.
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:;,,.,?j,!-..--,!
‘.. +,: . .,
:stamwfmmthra
wh
openingov&m’. TIMhot
airosteam which Wq3a
Caw?
mm-mtohands, faceami/
.; oeyes.
~~ Don’t heUnopenedfood fm
tainersin-theoven. Pressure could
kmiidup and’the container’could
burcausing an h-lpr’yo
<~ Keep oven vent ducts
‘..
unobstructed.
=Keep oven free from grease
build up.
::: Place oven rack in desired posi-
tion while oven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
I.:JPulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the 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.
(“: ;\;,, ‘“. ..~. - ‘;~, ~!L,-“.,;J.!; ‘-- :.’
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1>1d L 1’L~ -.. <.4 .< -!’L 2: r! $. Lt s- k, , (,
JuseProperPan Siz
appiequipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner willalso improve
efficiency.
9Never’leave!wn-faceUnits
unattendedat high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
GBe sure drip pans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
i:i ~~n’t ~s~ a~umim.mllf~il to tine
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
IOnly certain types of glass,
..:
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top service;
others may break because of the
sudden chitem
(SSeo“SCo
fsugge
TO burns, ignition of
flamatasp
thaoaconsh
bposisti i tu
totceotr
witextone
surun
DcimosE%
~~.6junDopt
.
iadk$h
QAJturnsurface unit to
OFF before removing utensil.
+~Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
QToavoid the ofa
b o electricshock, always be
certainthat ‘thefmntrdsfor N
surfaceUnitsm%?at OH? position
and allcoils are cool before
attemptingto removethe unit.
0Wflamingfoods ut
hood, turnthe fanoff.The fan, if
q3erating9may spreadthe flame.
QFf f sbas
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
aUse little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food isadded.
sIf acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
GAlways heat fat slowly, and
watch as it heats.
~LJsedfth
wh
potpo
hefbts
p
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satisfactorilywithout preheating.
If you find preheating isrieces-
sary, watch the indicator light,
and put food in the oven
promptly after the lightgoes out.
Alwaysturn ovenOFF before
removingfood.
During baking, avoid frequent
door openings. Keepdoor open
as short atime as possiblewhen
it is opened.
Cook complete oven meals
instead ofjust onefood item.
Potatoes, other vegetables,and
somedesserts willcook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Use residual heat in oven when-
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:;ud’ace Codiing with
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than OFT’, it Rbe Ewkk?d
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heat on any surface unit is on.
axmh-ig G
f-mb’sing E&at!
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bwtb
MED Fast fry, pan broil; rnain-
HI tain fast boil on large
amount of food.
Saute and brown; maintain
slowboil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; main-
tain serving temperature of
most foods.
1.At HIGH, MED HI, never leave
food unattended. Boiloverscause
smoking; greasy spillovers may
catch fire,
2. At WARM, LOW, melt choco-
late, butter on small unit.
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:;li?uni
AYebonu uted
sigfcanpurCh
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su
caniflat-a
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unSicangen
large
amounts of steam, be carefulto
avoid burns from steam or heat.
Canning should only be done on
surfaceunits.
Q, }y~y$-JO
~~.lttiwhI
pla‘t0tsurU
A. Becausethe surface unit is not
flat. Make sure that the “feet”on
your Calrod@units are sitting
tightly in the range top indentation
and the trim ring isflat on the
range surface.
Q. can Iusespecial cooking equip-
ment like au o:iwli~~ wok. on ~~~Y
~~~~faceunits’?
A. Utewiofsur
anrecomTlo
yosuruncbsho
atratcbda
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tyo coo
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fimscp o
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Also, atoo high heat for long
periods, and smallamounts of dry
food, may damage the finish.
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all-guides.com

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Setting the dials for TIME BAKE
is explained in detail on page 14.
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or Stop Dials to turn on and off at
set times during timed functions.
Q. can IUsethe Minute Timer
!j~~jng~y~~cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
function only.
Q. f-an ]~~ang~f~~~~~c}:while I’m
Time cooking in the oven?
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Whcookafofotfi
tii yoneoveuti
givo recia a guiOv
thermosovaperoyea
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NOTE Bebeginningmake sure
the hands of the range clock show
the correct time of day.
Immediate Start is simplysetting
oven to start baking now and
turning off at a,later timeautomat-
ically. Remember, foods continue
cooking after controls are off.
St1TsStTip
ikno STdat
poit tiywot
tuoff exa6:T
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posattio d o
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knob on START dial and turn
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Step 3:Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 250° or recommended
temperature.
Pfioctd
aautt owb
tuo aoat t y
hsTOStO
aref f o
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work dif-
ferently t t daBs
tCarts
gaIaopa
daexo wo
a a ish
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, ,........ ,
Roasti cookb drhe
&$#!$JjTmeopoul
cab
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Roasttemperawh
shoub loansteake
spattetaminiWh
roasti i nonecestse
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mea
Roasting is reallyabaking proce-
dure used for meats. Therefore,
oven controls are set to BAKE.
(Youmay hear aslightclicking
noiseto indicate the oven is
working properly.) Roasting is
easy,just follow these steps:
L.~
~;t1Cheweiomea
piac
fat side up, on roasting rack
iashalpan. (Broiler pan with
rack is agood pan for this.) Line
broiler pan with aluminum foi~
when using pan for marinating,
cooking with fruits, cooking heavily
curfieaofobastfo
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doo
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Step ‘i:Momeats continue to
cosliwhstanding after
beingremoved from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20minutes
whilemaking gravy or for easier
carving, you may wishto remove
meat from oven when internal tem-
perature is5-10°Fbelow tempera-
ture suggestedon chart. If no
standing is planned, cook meat to
suggestedtemperature on chart on
page 23.
~J~TE:you may wish to use TIME’
BAKE as described on preceding
page to turn oven on and off
automatically.
Remember that food willcontinue
to cook in the hot oven and there-
fore should be removed when the
desired internal temperature has
been reached.
~.
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.-
‘Froroo bepo
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Broili cookfob int
radihefrthupuni
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CERTAIN to cut opening in foil, to
correspond with slots in the rack so
fat drips into pan below.
$$$ep3: Position shelf on recom-
mended shelfposition as suggested
on BroilingChart on page 24. Most
broili doo Cpositb
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S@P5:Turn OVEN SET Knob and
QvE~ TEMP Knobto BR~~LoPre.
heating units is not necessary.(See
notes on BroilingChart page 24.)
Step 6:Turn food only once during
cooking. Time foods for first side
as on BroilingChart page 24. Turn
food, then use timesgiven for sec-
ond side as aguide to preferred
doneness. (Where two thicknesses
and times are giventogether, use
first times givenfor thinnest food.)
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A Y U track suspendsthe
meat over the pan. As the meat
cooks, the juicesfall into the pan
thus keeping meat dryer. .Juicesare
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. should Hsalt the meat ‘before
!mlilirlg?
A N Sd o t j
a a t t ev
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A N The broiler rack is designed
to reflect broiler heat thus keeping
the surface cool enough to prevent
meat sticking to the surface.
.F’-.,
(,r;
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all-guides.com

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Stay-1.Jpsurfaceunits can be lifted
upward and locked in that position
for cleaningunder unit. Becertain
unit is cool before liftingcoil up.
After liftingcoil unit, removetrim
ring and drip pan to clean under
unit. Clean pan and trim ring as
recommended on CleaningChart
on page 1
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notch changestemperature 10de-
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20degreesor loweredby 30degrees.
1Rekahs
poiato k H
“so k fio h
With other hand, turn knob to
move pointer toward Raise or
Lower. Pointer isdesignednot to
move easily.If it is seated so it is
difficultto move, pointer may be
loosened slightly.Insert athin
screwdriver, knifeblade or similar
instrument and !iftup end of
pointer slightly.
~. Aadimp
monitor firmly against knob. Re-
adj&’7f~~y
turn knob to range, matching flat
area on knob and shaft. Recheck
Use time given on recipe when oven performance before making
cooking first time. Oven thermo- an additional adjustment.
stats, in time, may “drift” from the
factory setting and differences in ~<)~~$ja~~models
timing between an old and anew
oven of 5to 10minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brown too little or too much, you
may make asimple adjustment in
the thermostat (Oven Temp) knob.
PULL KNOB OFF OF SHAFT,
LOA BAO K I
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