Hotpoint RS504GP Installation instructions

YourRange
Contents
Alumlnum FOII 4, 18,20 UseandCare
Anti-Tlp De~lce 3,25
Applldnce Reg]\trdlon ~ofModels
Canning Tip\ 9
Cde dnd Cleanlng RS504GP
20_25
Clock/T1nler 10 RS622GP
Consumer Services 27
Fedtures 6,7
Model and Scrid Numbers ~
Oven Il. 12
Baking 1~-15
Broiling, Broiling Guide 18, 19
Cimtinuous Cleaning Care 20
Door Removal 21
Light: Bulb Replacement ~’2
Roasting. Roasting Guide 16, 17
Shelves 11,23
Thermostat Adjustment 12
Problem Solver 26
Safety Instructions 3-5
Surface Cooking 8,9
Control Settings 8
Cookware Tips 8,9
Wdrranty Back Cover
GE Answer Center’
800.626.2000
MNU127 Rev.1
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HcnPollur 3q.47~

IIJiill
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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
GE Appliances
Appliance Park
Louisville. KY 40225
HELP US HELP YOU...
Write down the model
and serial numbers.
You’ll find them on alabel 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
SerialNumber
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 in the
back of this guide. 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 (he back of this guide.
We’re proud of our service and want you to be
pleused. If (or some reason you are not happy with
the scrvicc yoL1receive, here are three steps to follow
for further help.
F[RST. contact [he people who serviced your
appliance. Explain why you are not pleased. [n
most cases. [his will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North W~cker Drive
Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS ❑
1
●
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.
cBe sure your appliance is properly
installed and grounded by aqualified
technician in accordance with the provided
installation instructions.
cDon’t attempt to repair or replace any
part of your oven unless it is specifically
recommended in this guide. All other servicing
should be referred to aqualified technician.
sBefore performing any service,
DISCONNECT THE OVEN POWER
SUPPLY AT THE HOUSEHOLD
DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE
CIRCUIT BREAKER.
., AWARNING—AH ranges can tip tind
injury could result. To prevent
accidental tipping of the rtingc
from abnormal usage. including
excess Ioadin: of the oven door.
Iattach it to the wall or [1OOI.by
installing [hc An(i-Tip dc~icc
supplied. To insure [he device is
properly inst:llled and Cngagedq
rcnlo~’cthe drawer panel and inspect
the rear-lmwling leg. MAe sure it
fits securely.
[f you null the range (WIfrom the wall for anv
re;som’ make surclhc dc~icc is properly en@@
before you push the range back. Plctise refer to the
Anti-Tip device information in the back of this
book. Failure to take this precaution could result in
tipping of the ran:e and injury.
●Do not leave children done-children silould
not be left alone or unattended in an area where on
appliance is in use. They should never be allowed
to sit or stand on any part of the uppliance.
.Do not allow anyone to climb. stand or hang on
the door. They could damage the oJIen.
...
Q?&
●CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEIMSCOULD BE SERIOUSLY INJURED.
.Teach children not to play with the controls or
●
●
any other part of the range:
Never leave the oven door open when yOLIare
not watching the range.
Never wear loose-fitting or hanging garments
while using the applian;e. Be ca;ef;l-when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot hetiting elements and
may cause severe burns.
“DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
757
cUse only dry pot holders—moist or
%‘dwnp pot holders on hot surfacts may
result in burns from steam. Do not ]et
pot hok.lcrs touch hot heating elements. Do not
usc atowel or other bulky cloth.
GFor your safety, never use your appliance for
warming or heating the room.
●Keep hood and grease filters clean to muinttiin
U()()~ ~~~]~ting aIId to uvoid grease fires.
e
cDo not let cooking grease or other flammtible
materials accumulate in or near the oven.
w
4
k‘,.’ .Do not use water on grease fires.
-Never pick up aflaming pan.
uSmother tlaming pan on surfiice unit
by covering pan completely with well-fitting lid,
cookie sheet or tlat tray, or if available, use adry
chemical or foam-type extinguisher.
Flaming grease outside apan can be put out
by covering with baking soda or. if available,
amulti-purpose dry chemical or foam-type
fire extinguisher.
Flame in oven can be smothered completely by
closing the oven door and turning the oven
control to OFF or use adry chemical or foam-
type extinguisher.
3
. .

IMPORTANT SAFETY INSTRUCTIONS
(continued)
sDo not touch heating elements or interior
surface of oven. These surfaces maybe hot enough
to burn even though they are dark in color. During
and after use, do not touch, or let clothing or other
tlmmable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop, areas
ftiring the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal tnm parts above the door. Remember:
The inside stirface of the oven maybe hot when the
door is opened.
QWhen cooking pork, follow the directions exactly
and :dwuys 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.
●After broiling, always take the broiler pan out of
the range and cican it. Leftover grease in the
broiler pm can catch fire next time you use the pan.
(hw-1
eStand away from range when opening oven
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
●Don’theat unopened food containers. Pressure
could build up and the container could burs~
causil~gan injury.
QKq oveu vent duct unobstructed.
sKeep oven free from grease buildup.
sPlace oven shelf in desired position while ovenk
cool. If N-Avesmust be handled when hot, do not
let pot holder contact heating units in the oven.
cPulling 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, .
followthe manufacturer’s directions.
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
Do not leave paper products, cooking utensils, or
food in the oven when not in use.
Surface Cooking Units
●Use proper pan size-This appliance is equipped
with one or more surface units of different size.
Select cookware having flat bottoms large enough
to cover the surface unit heating element. The use
of undersized cookware will expose aportion of the
heating element to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to burner will also improve efficiency.
●Never leave surface units unattended at HI heat
settings. Boilover causes smoking and greasy
spillovers that may catch on fire.
●Be sure drip pans and vent ducts are not
covered and are in place. Their absence during
cooking 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 ashock, 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
the section on Surface Cooking for suggestions.
●To minimize the possibility of 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 cookware.
●Never clean the cooktop surface when it is
hot. Some cleaners producenoxious fumes and
wet cloths could cause steam bums if used on a
hot surface.
4
—.

(’-’ cKeep an eye on foods being fried at HI or
MEDIUM HI heat settings.
●To avoid the possibility of aburn or electric
shock, always be certain that the controls for
all surface units are 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 adishwasher.
●When flaming foods are 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 pdn.
●Use little fat for effective shallow or dtwp-fat
frying. Filling the pan too full of fat can cause
spillovers when [“owlis w.khd.
cif acombination of oils or thts will be used
in frying, stir togcttwr before lm:Nin:, or MFdts
..‘melt slowly.
\.
. .
●Always heat fat slowly, :lndwatch as it heats.
●Use deep ftit thmvnometer whenever possible to
prevent {)verheatin: [“atbeyond the smoking point.
●Never try to move apan of hot Fat,especially a
deep fat t’ryer.W.~ituntil the fat is cool.
SAVE THESE
INSTRUCTIONS
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5

,. ... ... . . . . . . . . ... .. . . . . .. .. ... . . .. .. . ... .,
FEATURES OF YOUR RANGE
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Continuous-Clean
Model
RS622GP
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Standard
Model
RS504GP
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6

Explained
Feature Index on page
1Storage Drawer 23
2Model and Serial Numbers 2
3Bake Unit
(May be lifted gently for wiping oven floor.)
4Broil Unit
5Oven Interior Light 22
6Lift-Up Cooktop 22
7Chrome-Plated Drip Pans 24
8Plug-in Surface Unit 24
(May be removed when cleaning under unit.)
9Surface Unit Controls 8
10 Oven Light Switch 11
11 Oven Set Knob 13
12 Anti-’rip Device 3,25
13 Oven Vent Duct —
(Locoted under right rear surfiice unit.)
14 Automatic oven Timer 10, 13
15 Clock and Minute Timer 10
16 Oven Temperature Knob 11, 12
17 Surface Unit “ON” Indicator Light 8
18 Oven Cycling Light 11
11
19 Oven Shelf Supports
ZO (Jven $JheIves 11,23
21 Removable Oven Door with Broil Stop Position 21
(Easily removed for oven cleaning.)
22 Broiler Pan and Rack 23
7

SURFACE COOKING
Surface Cooking with Infinite Heat Controls How to Set the Controls (!!)
At both OFF and HI positions. there is aslight niche
so control “clicks” at those positions; “click” on HI
marks the highest setting: the lowest setting is the
word LO. [n aquiet kitchen. you may hear slight
“-ciicking” sounds during cooking, indicating heat
sett:ngs selected are being maintained.
Switching heats to ~
P
higher settings always
shows aquicker change
than switching to lower
settings.
clockwise or
counterclockwise
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 Heat Settings
MEDIUM LO—Steam rice, cereal; maintain serving
temperature of most foods.
LO-Cook after starting at HI; cook with little water
in covered pan.
ME
H&Quick start for cooking; bring water to boil.
MEDILJM l-H-Fast fry. pan broil; mainttiin fast boil
on large amount of food.
lVIED-Saute und brown: maintain slow boil on large
amount of food.
NOTE: .P
cAt HI, MEDIUM HI, never leave food unattended. ‘~
Boilovers cause smoking; greasy spillovers may
catch fire.
.At MEDIUM LO, LO, melt chocolate, butter on
small unit.
COOKING TIPS
Cookware
Use medium-or heavy-weight cookware. Aluminum
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
the surface unit. The pan should not extend over the
edge of the circle more than 1inch.
Right Wrong
■
NOT OVER 1“ OVER 1“

(@eep FatFrying
..
—Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
We recommend that you
use only aflat-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. Placing +..
the ring over the surface B
unit wfil cause abuild-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.
I
HOME CANNING TIPS
~icanningshouldhdone on the cooktop only. HOWEVER, DO NOT USE LARGE DIAMETER
‘~+;pots thtit extend beyond one inch of the surfi~ce unit CANNERS OR OTHER LARGE DIAMETER
circle are not recommended for most surface cooking. POTS FOR FRYING OR BOILING FOODS OTHER
However, when canning with water-bath or pressure THAN WATER. Most syrup or sauce mixtures—
canner, Iargcr-diumeter pots may be used. This is and all types of frying-cook at temperatures much
because boiling wtitcr temperatures (even under higher than boiling water. Such temperatures could
pressure) are not harmful to cooktop surfaces eventually harm the glass cooktop surtice.
surrounding the surFace units.
Observe the Following Points in Canning k
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 heating area,
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) don’t make good contact
with the surface unit and take along time to
boil water.
Flat-bottomed canners are recommended.
,,F”>
‘?4
3. When canning, use recipes and procedures from
reputable sources, Reliable recipes and procedures
are available from the manuticturer 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 aprocess 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 apressure canner, and
(2) starting with HOT tapwaterfor fastest heating
of large quantities of water.
91

I
AUTOMATIC CLOCK AND TIMER
To Set Clock
STOPTIME DEIAY START
PIJSHTOTURN
To set the Clock, push the center knob in and turn the
clock hands to [he correct ~ime. (The Minute Timer
pointer will move also; let knob out and turn the
Timer poimer to OFF.)
To Set Minute Timer
The Minute Timer has been combined with the range -
clock. Use it to time all your precise cooking
operations. You will recognize the Minute Timer as
the pointer which is different in color and shape than
the clock hands.
To set the Minute Timer, turn the center knob,
without pushing in, until pointer reaches number of
minutes you wish to time. (Minutes are marked, up to
60, in the center ring on the clock.) At the end of the
set time, abuzzer sounds to tell you time is up. Turn
knob, without pushing in, until pointer reaches OFF
and buzzer stops.
Time Bake Uses Automatic Timer
Using the Automatic Timer, you can TIME BAKE Setting the dials for TIME BAKE is explained in
with the oven turning on immediately and turning off detail in the baking section of this book.
at the Stop Time. set, or you can set both DELAY
START and STOP TIME dials to automatically start
and stop oven at ulater time of day. It takes the worry
out of not being home to sturt or stop the oven.
Questions and Answers
Q. How can Iuse the Nlinute Timer to make the Q. Can Iuse the Minute Timer during
surface cooking easier:) oven cooking?
A. The Minute Tjrner will help you time total
cooking, which includes time to boil food and
change tempcmturcs. Do not judge cooking time by
visible steam only. Food will cook in covered
conlainer’i even though you can’t see any steam.
Q. Must the CWck be set on correct time of
day when Iwish to use the Automatic Timer
for baking?
A. Yes, if you wish LOset the DELAY START or
STOP TIME dials to turn on and off at set times
durir,g timed functions.
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 Ichange the time of day on the clock while
I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
10