o the*owtogetYour best from Bu~t-In Oven Contents Aluminum Foil 14 Use and Care Appliance Registration 2 of-Model Baking, Baking Guide 9–1 1 Broiling, Broiling Guide 14, 15 RGJ534GEP Care and Cleaning 1 6–I 8 Clock/Timer 7 Consumer Services 23 Control Panel 6,7 Door Removal 17, 18 0 Energy-Saving Tips 4 Features 5 Ligh(; Bulb Repluwment 8, 17 Minor Adjustments lg Model and Serial Numbers 2 Preheating II Problem Solver 20 Roasting, Roasting Guide 12, 13 Safety Instructions 2-4 Shelves 8, 12, 17, 18 Thermostat Adjustment lg Warranty Back Cover
GE Answer Center” 800.626.2000
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— Help us help you... Read this book carefully. If you need service... It is intended (o help you operate To obtain service, see the WARNING: If the and mtiintdin your new oven Consumer Services page in the information in this properly. back of this book. manual is not followed Keep i[ handy for answers to your We’re proud of our service and exactly, a fire or explosion questions. want you to be pIeased. If for some may result causing It’ you clon ’( understand something reason you are not happy with the service you receive, here are three property damage, or need more help. write (include personal injury or death. your phorw number): steps to follow for further help. FIRST, contact the people who Consumer Affairs — Do not store or use Hotpoint serviced your appliance. Explain Appliance Park why you are not pleased. In most gasoline or other Louisville, KY 40225 cases, this will solve the problem. flammable vapors and NEXT, if you are still not pleased, liquids in the vicinity Write down the model and write all the details—including of this or any other serial numbers. your phone number—to: appliance. Manager, Consumer Relations YoLI’11 find them on a label on the Hotpoint — WHAT TO DO IF Y()[J frotlt frame behind the broiler Appliance Park SMELL GAS drawer. See Features Section. Louisville, KY 40225 These numbers are UISO on the FINALLY, if your problem is still ● Do not try to light any consumer pl”oduct Ownership not resolved, write: appliance. Registration Card tha[ came with your oven. Before sending Major Appliance Consumer ● Do not touch any in this card, please write these Action Panel electrical switch; do not numbers here: 20 North Wacker Drive use any phone in your Chicago, IL 60606 building.
Model Number ● Immediately call your gas supplier from a Serial Number neighbor’s phone. Follow the gas supplier’ Use these numbers in any correspondence or service calls instructions. concerning your oven. ● If you cannot reach ,youl gas supplier, call the fire If you received department. a damaged oven... —Installation and service Immediately contact the dealer (or builder) that sold you the oven. must be performed by a qualified installer, service Save time and money. agency or the gas suppliel Before you request service... Check dw Problem Solver in this book. It lis(s causes of minor operating problems that you can correc( yourscl f.
2 IMPORTANT SAFETY INSTRUCTIONS Read all instructions before using this appliance.
IMPORTANT c Plug your oven into a 120-volt ● Never wear loose fitting or SAFETY NOTICE grounded outlet only. Do not hanging garments while using remove the round grounding the appliance. Be careful The California Safe Drinking prong from the plug. If in doubt when reaching for items stored Wuter and Toxic Enforcement Act about the grounding of your in cabinets over the oven. requires the cJovemor of California home electrical system, it is Flammable material could be to publish a list of substances your personal responsibility and ignited if brought in contact with known to the state to cause cancer, obligation to have an ungrounded flame or hot oven surfaces and birth defects or other reproductive outlet replaced with a properly- may cause severe burns. harm, find requires businesses grounded, three-prong outlet in ● For your safety, never use to warn customers of potential accordance with the National exposure to such substances. your appliance for warming or Electrical Code. Do not use an heating the room. (M Appliances can cause minor extension cord with this exposure to four of these appliance. ● Do not use water on grease substances, namely benzene, fires. Never pick up a flaming ● Be sure all packing materials carbon monoxide, formaldehyde pan, Turn off burner, then are removed from the oven smother flaming pan by covering and soot, caused primarily by the before operating it, to prevent incomplete combustion of natural pan completely with well-fitting fire or smoke damage should the lid, cookie sheet or flat tray. ~M 01- [.P fuels. Properly adjusted packing material ignite. burners, indicated by a bluish Flaming grease outside a pan rather than a yellow flame, ● Be sure your oven is correctly can be put out by covering with will minimize incomplete adjusted by a qualified service baking soda or, if available, a combustion. Exposure to these technician or installer for the multi-purpose dry chemical or substances can be minimized type of gas (Natural or LP) on foam-type fire extinguisher. further by venting with an open which it is to be used. Your oven ● Do not leave paper products, window or using a ventilation can be converted for use on either cooking utensils, or food in the fan or hood. type of gas. See the Installation oven when not in use. Do not Instructions. store flammable materials in an When You Get Your Oven oven. Do not store or use gasoline Using Your Oven or other flammable vapors and ● Have the installer show you liquids in the vicinity of this or the location of the oven gas cut- ● Don’t leave children alone or off valve and how to shut it off unattended where an oven is any other appliance. if necessary. hot or in operation. They could ● Do not let cooking grease or be seriously burned. other flammable materials ● Have your oven installed and accumulate in or near the oven. properly grounded by a ● Don’t allow anyone to climb! qualified installer, in accordance stand or hang on the door or ● Do not use oven as a storage with the Installation Instructions. broiler compartment. They area. Any adjustment and service could damage the oven. should be performed only by ● When cooking pork, follow qualified gas range installers or ● CAUTION: ITEMS OF the directions exactly and always service technicians. INTEREST TO CHILDREN cook the meat to an internal SHOULD NOT BE STORED tem~erature of at least 170”F. IN CABINETS ABOVE AN Thi; assures that, in the remote OVEN—CHILDREN possibility that trichina may CLIMBING ON THE OVEN be present in the meat, it will TO REACH ITEMS COULD be killed and meat will be BE SERIOUSLY INJURED. safe to eat. (continued ne.rl p~ige)
3 IMPORTANT SAFETY INSTRUCTIONS Energy-Saving Tips (Conllllllcd )
● Stand away f’rom oven when ● Always remove broiler pan ● Preheat the oven only when opening oven door. The hot air from the broiler compartment necessary. Most foods will cook or steam which escapes can as soon as you finish broiling. satisfactorily without preheating. burn hands, f’ace and/or eyes. Grease left in the pan can catch If you find preheating is necesstiry, fire if oven is used without listen for the beep and put food in ● Don’t heal unopened food containers in the oven. removing the grease from the the oven promptly after the oven is Pressure could build up and broiler pan. preheated. ● Always turn oven OFF before the container could burst, ● When broiling, if meat is too causing an injury. close to the flame, the fat may removing food. ● During baking, avoid frequent ● Keep oven vent ducts ignite. Trim excess fat to prevent excessive flare-ups. door openings. Keep door open unobstructed. as short a time as possible if it
● ● Keep oven f’ree from grease Make sure broiler pan is in is opened. place correctly to reduce the buildup. ● Cook complete oven meals possibility of grease fires. instead of just one food item. ● Place oven shelf in desired Potatoes, other vegetables and position while oven is cool. ● If you should have a grease fire in the broiler pan, turn off some desserts will cook together It’ shcl\ M musI be htindltxf when with a main-dish casserole, meat lint. dO no{ IcI pot holder cmtact oven, and keep broiler door loaf, chicken or roast. Choose heatin: unils in the oven. closed to contain fire until it foods that cook at the same burns out. temperature and in approximately ● Pulliug out shelf to shelf stop the same time. is a convenience in lifting heavy Clean only parts listed in this foods. It is also a precaution Use and Care Book. ● Use residual heat in oven against burns from touching whenever possible to finish hot surfaces of’ door or oven cooking casseroles, oven meals, If You Need Service etc. Also add rolls or precooked walls. S Read “The Problem Solver” desserts to warm oven, using residual heat to warm them. ● Whtm using cooking or in this book. roasting bags in oven, follow ● [hc lll:llllll’LIct LII’cI”s dit”ections. Don’t attempt to repair or replace any part of your ● Do not use your oven to dry range unless it is specifically newspapers. If’ o~ferheated, they recommended in this book. All can Ldtch fire. other servicing should be referred to a qualified technician. ● Don ‘t use aluminum foil anywhere in the oven except as described in this book. Misuse could rmu [( in a [’i rc hazard or LiWI~t? [() (he ()\JCl]. SAVE THESE
● Use only glass cookware that INSTRUCTIONS is recommended for LISe in gas olcns.
4
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See Feature Index page I Mode] and ,%rial Numbers (behind broiler drawer) 2 2 Removable Oven Door 17, 18 ——— 3 Oven Shelf Supports 8, 12 —. 4 Oven Shelves (eusily rcmovcd or rcpositiomxl 8, 12, 17, 18 on shelf supports) 5 Oven Light Switch (Icts-you (urn interior OVL;l light 8 on and oft) 6 Oven Controls, Clock and Timer 7,8 — 7 Oven Vent 8 8 Oven Interior I..igh[ 8, 17 ~ RemovLlb]e Oven Bt)ttonl 16 —.— 1 () Broiler Drawer 14, 15, 17, 18 Features of Your Oven Control
? ? ???
1. PROGRAM STATUS. Words 6. DECREASE. Short taps to this 11. CLOCK. Touch this pad light up in tilt display [o show the pd decrease time or temperature bef’ore setting the clock. Seleclcd ()\’ell mode. by small :unounts. Press md hold To set clock, first touch CLOCK pad to decrease time or Progr:llllmcd int’t)rmation can be pad. “TIME” will flash in the displayed al any [i me by touching tenlperatllre by Ial”gcr amounts. display. Tap INCREASE or the pad of [he opel”ulion yoLI w’mt 7. BAKE. ‘rOLICh this pad to select DECREASE pad to change the to S(2C. 1:01” CXdlllp]C. yell CLII1 bake function. Then tap or press time of day by small amounts. display [he current time of day INCREASE or DECREASE pad to Press & hold INCREASE or whi Ie [he [imcr is counting down display desired temperature. DECREASE pad to change the by toLdling the CLOCK pad. 8. BROIL. Touch this pad to select time of day by larger amounts. 2. ‘l’IME: DISPLAY. Shows (be broil function. Then tap 12. TIMER ON/OFF. Touch this time c~t d:ly, the limes set for (he INCREASE pxl once to broil at pad to select timer f’unction. The timer or :Iu(olno(ic oven operation.” LO (450(’F.) or twice to broil at HI timer does not control oven 3. OVk:N TEMPERATURE (5500F.). Tap DECREASE pad to opertitions. Touch pad again to AND BROII, DISPLAY. Shows chmge hack to LO broi 1. turn it off. the OYcll tClll]3Cl”U[Lll”C 01” [he broil 9. COOK TIME. Touch this pad To set timer, first touch TIMER sc[ti n: selected. and then touch [he 1 NC REASE or pad. “TIMER” will flash in the 4. IWJNCT1ON INDICATORS. DEJCREASE ptid to set the amount display. Tap INCREASE or Lights LIp (() show whether oven is ~)!’ time you want your food to DECREASE pad to change the in tmkc or hroi I mode. c(mk. Touch BA KF1 ~lnd the time by small amounts. Press and INCREASE or DECREASE pad to hold INCREASE or DECREASE taps to (his 5. INCREASE;, Short set [he oven (emperatLu-e. The oven pad to change the time by larger pad incrc:lw [i me or [emperaturc w i 11 shut off Jter the selected tirnounts. by SIIIL1!I llll)OLIIltS. press lllld hold Cook Tirrre has run out. pad to incrcme time or tenlperdlLlrc Hours and minutes will be h~ @!U’ tlIlloLllltS. 10. STOP TIME. Usc this pad displayed if the time set on the along with COO K TIME and timer is more than 1 hour. Minutes INCREASE or DECREASE pad to and seconds will be displayed if SC( the ()\erl to stwl wrtomtitica]ly, the time set on the timer is less cook for a specified time and stop thun 1 hour. :mtomut ical Iy ut a t i me you select. 13. CLEAR/OFF. Touch this pad to cancel all oven operations “ except clock and timer.
6 Control, Clock and Timer Clock Timer To Reset Timer Touch TIMER pad and then press The clock must be set for the The timer does not control oven INCREASE or DECREASE pad automatic oven timing functions operations. The maximum setting until the time you want shows on to work properly. The time of day on the timer is 9 hours and 55 the display. cannot be changed during a TIME minutes. BAKE ~yde. To Cancel Timer To Set The Timer To Set the Clock Press & hold TIMER pad until the word “TIMER” quits flashing on the display (about 4 seconds).
Timer Tones The timer tone is 3 beeps followed Step 1. Touch the TIMER by 1 beep every 6 seconds. If you Step 1. Touch the CLOCK pad. ON/OFF ptid. would like to remove the one beep every 6 seconds, press & hold Step 2. Press INCREASE or CLEAWOFF for 10 seconds. DECREASE pad to set the amount of time on the timer. To return the tone of 1 beep every 6 seconds, press & hold The timer will start automatically CLEAR/OFF for 10 seconds. within a few seconds of releasing the pad. Step 2. Press INCREASE or Error Message DECREASE ptid to set the time If “F” and a number flash on ot” day. display, this indicates a function error code. Touch CLEAR/OFF Power Outage? pad. If function error code does not mllm clear, disconnect power to the oven The timer, as you are setting it, At’tcr a power outage, when power and call for service. is resl(mxl the display will flash will display seconds until 60 and (iITw shown wi]] no longer be seconds is reached. correc[. The display flashes until the clock is reset. All other functions that were in operation when the power went out will have to be programmed again. Then it will display minutes and seconds until 60 minutes is reached.
After 60 minutes, it will display hours ( “HR” now appears in display) and minutes until the maximum time of 9 hours and 55 minutes is reached.
7 Using Your Oven Automatic Ignition Oven Shelves The oven burner is lighted by , I electric ignition. To light the burner, touch the pad for the desired function and press lNCREASE or DECREASE pad until the desired temperature is displayed. The burner should ignite within 60 seconds. After the oven reaches the selected temperature, the oven burner cycles—off completely, then on with a full flame—to keep the oven temperature controlled. The shelves are designed with stop- Power outage? locks so when placed correctly on The oven burner will not light in the shelf supports, they will stop The oven has four shelf supports- the event of an electrical power before coming completely out of A (bottom), B, C and D (top). outage. Do not attempt to light it the oven and will not tilt when you Shelf positions for cooking are manually with a match. are removing food from them or suggested on Baking and Roasting placing food on them. pages. Oven Light When placing cookware on a shelf, For best results, we recommend pull the shelf out to the “stop” that you use only one oven rack Use the switch on the control panel position. Place the cookware on when baking. If you are baking to turn the light on and off. the shelf, then slide the shelf back multiple items and choose to use into the oven. This will eliminate both oven racks for baking, place Oven Vent reaching into the hot oven. oven racks on shelf positions B When the oven is on, heated air and D. When baking several items moves through a vent below the stagger pans so that no pan is control panel. directly above another. The vent area could get hot during oven use. Oven Moisture The vent is needed for proper air I flow in the oven and good baking As your oven heats up, the results. Do not block this vent. changing temperature of’ the Doing so may cause failure, fire air in the oven may cause or damage to the oven. water droplets to form on the door glass. These droplets are harmless and will evaporate as To remove a shelf from the oven, the oven continues to heat Lip. pull it toward you, tilt front end upward and pull shelf out. To replace, place shelf on shelf support with stop-locks (curved extension of shelf) facing up and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and push it all the way back. Baking
You1- fwcn (emperalure is controlled To change oven temperature very ticcuratciy using an electronic during BAKE cycle, touch BAKE control sys[em. We recommend pad and then INCREASE or 01 (hat you operate (he range for a DECREASE pad to get new number of weeks using the time temperature. - .+(, i V~Il on recipes as a guide tO lxct)lll~, I’anl i liar wilh your new Step 3: Touch COOK TIME p:d. t)\cil pcrl’ormuncc. If you think an a(l
—. 9 Bating (continued)
How to Set Delay Start and Stop
Quick Reminder: 1. Touch COOK TIME pad. Step 4: For 3 hours of cooking Step 8: Touch DECREASE pad. 2. Touch INCREASE/ time, press INCREASE ptid until “350°” appears in the display. DECREASE pad to set “3:00’” appears in Ihe display. Press DECREASE pad until cooking time. “325°” is displayed. 3. Touch STOP TIME pad. 4. Touch INCREASE/ 1“ DECREASE pad until desired Stop Time appears in display. - 5. Touch BAKE pad. 6. Touch INCREASE/ Step 5: Touch STOP TIME pad At 4:00, the oven will turn on DECREASE pad to select automatically. The word “ON” oven temperature. and the changing oven temperature will be displayed as the oven heats up. The oven will continue to cook Delay Start and Stop is setting the - for the programmed 3 hours and oven timer to turn the oven on and will shut off automatically at 7:()(). off automatically at a later time “5:()()” appears on the display and Step 9: Remove food from the than the present time of day. “STOP TIME” flashes. The oven. Remember, even though control alltonlaticatly Se(s S(op For example: Let’s say it’s 2:00 oven shuts off automatically, Time by adding the Cook Time to and dinner time is shortly after foods continue cooking after the time of day. In this example, 7:()(). The recipe suggests 3 hours controls are off. baking time at 325”F. Here’s how: the time of day is 2:()() anLI [he Cook Time is 3 houl”s. Adding 3 When setting your oven for a delay Step 1: Position the shelf or hours to the time ot’ day equals 5:()(). start, never let foods such as dairy shelves in the oven. If cooking on products, fish, meat, poultry, etc. two shelves at the same time, stand for more than 1 hour before stagger the pans for best heat actual cooking begins. Room circulation. temperature promotes the growth Step 2: Close the oven door. of harmful bacteria.
Step 6: Change Stop Time from 5:()() to 7:00 by pressing INCREASE pad until “7:()()” appears in the displtiy.
Step 3: Touch COOK TIME pad
:A
-
Step 7: Touch BAKE pad.
10 Baking Guide
1. Preheating is very important 2. Aluminum pans conduct heat 3. Dark or non-shiny finishes and when baking foods such as quickly. For most conventional glass cookware generally absorb biscuits, cookies, cakes and other baking, light, shiny finishes give heat, which may result in dry, crisp pastries. Preheat the oven for at best results because they help crusts. Reduce oven heat 25”F. if least 10 minutes. Preheating is not prevent overbrowning. We lighter crusts are desired. Rapid necessary when roasting or for recommend dull bottom surfaces browning of some foods can be long-time cooking of whole meals. for cake pans and pie plates. achieved by preheating cast iron cookware.
Shelf Oven Time, Food Container Position Temperature Minutes Comments “Bread 13iscui(s ( Y-in. thick) Shiny Cookie Sheet B, C 4000 4750 {5-20 Canned, refrigerated biscuits take 2 to 4 minutes less time. Cott’ec ciikc Shiny Metal Pan with B 3500 4000 20-30 satin-finish bottom Corn bred or muffins Cast Iron or Glass Pan B 4000 4500 2040 Preheat cast-iron pan for crisp crust Gingerbread Shiny Metal Pan with B 350° 45-55 sfitin-finish bottom Mu[”fins Shiny Metal Muffin Pans B 400°4250 20-30 Decrease about 5 minutes for muffin Popovel”s Deep Glass or Cast Iron Cups B 375° 45-60 mix, or bake at 450°F. for 25 minutes, then at 350°F. for 10 to 15 minutes. Quick loaf hreiut Metal or Glass Loaf Pans B 3500-3750 45-60 Dark metal or glass give deepest Yeast bl”ewl (2 loaves) Metal or Glass Loaf Pans B 375°J1250 45-60 browning. Plain rolls Shiny Oblong or Muffin Pans B 375°4250 IO-25 For thin rolls, Shelf B may be used. Swec[ rolls Shinv Oblong or Muffin Pans B 3500-3750 20-30 For thin rolls, Shelf B may be used. Cakes (without shortening) Angel k)od Aluminum Tube Pan A 325°–3750 30-55 Two-piece pan is convenient. lclly roll Metal Jelly Roll Pan B 375°4000 IO-15 Line pan with waxed paper. SrxmXe Metal or Ceramic Pan B 325°–3500 45–60 Cakes Bund[ cakes Metal or Ceramic Pan A, B 325°-3500 45–65 Cupcakes Shiny Metal Muffin Pans 3500 -3750 20–25 Paper liners produce moister crusts, Fruitcakes Metal or Glass Loaf or Tube Pan ABB 275°–3000 2A hrs. Use 300”F. and Shelf B for small or individual cakes. Laycl” Shiny Metal Pan with B 350°–3750 20-35 satin-finish bottom layer, ch(xmlatc Shiny Metal Pan with B 350°–3750 25-30 satin-finish bottom Loaf Metal or Glass Loat’ Pans B 350° 40-60 Cookies Brownies Metal or Glass Pans B, C 325°–3500 25–35 Bar cookies from mix use same time. [hop Cookie Sheet B, C 350°4000” 10–20 Use Shelf C and increase temp. 25”F. to 50”F. for more browning. Refrigerator Cookie Sheet B, C 40()”J1250 6-12 RollcLI or sliced Cookie Sheet B, C 375°4000 7-12 Fruits, other Desserts Baked JPP!CS Glass or Metal Pans B, C 3500 4000 30–60 ~’LIStiH”d Glass Custard Cups or Casserole B 300°–3500 30-60 Reduce temp. to 300”F. for large (set in pan of hot water) custard. Puddings, t-ice Glass Custard Cups or Casserole B 325° 50-90” Cook bread or rice pudding with and custard custard base 80 to 90 minutes. Pies F’rozcn Foil Pan on Cookie Sheet B 40004250” 45-70 Large pies use 4000F. and more time. Meringue Spread to crust edges B, C 325°–3500 15–25 To quickly brown meringue. use 40001 :.” f~w 8 to 10 minutes. one Cl”usl Glass or Satin-finish Metal Pan B 400°4250 40-60 Custard fillings require lower I’wo crust Glass or Satin-finish Metal Pan B 4000+250 40-60” temperature, longer time. PMIry shell Glass or Satin-finish Metal Pan B 4500 III 6 Miscellaneous Ba!d f)otiLtOfX Set on Oven Shelf B, C 325°4000” 60-90” Increase time for larger amount or Scalh)pcd dishes Olass or Mettil Pan B, C 325°–375” 30-60” size. soLlfflM Glass Pan B 3000-350”” 30-75
11 Roasting
Roasting is cooking by dry beat. Step 6: Most meats continue to Tender meat or poultry can be cook SI ightly whi Ie sttinding, after roasted uncovered in your oven. :A being removed trt)m the oven. Roasting temperatures, which S(mding time recommended for should be low and steady, keep - I“(MS(S is I () to Z() min Lltes. This spattering to a minimum. When allows roasts to firm up and makes roasting, it is not necessary to Step 3: Touch BAKE pad. (hem easier to carve. sear, baste, cover or add water Remember that food will continue to your meat. 10 cook” in the hot oven and therefore Roasting is easy; just follow (hese shoLl]d hc rcmoved when the steps: desired internal tcmperatLlre has been reached. Internal temperature will rise Im!llm about 5 c’ (o I () ’>[;.: i f yoLI wish to Step 4: Touch lN(~REASE or compensate for temperature rise, DECREASE paLI unlil desired rcmove the roast from oven temperature is displdyed. s(mncr (at 5° to I OOF. less The word “ON” and the clumging than [he In(ernal Tcmpcrature oven [cmpcrtiturc wi II be displ~yed rcctmlmended in the Roasting as (hc oven hctits up. When (he Guide in this section). oven reaches the set tcmpcra[Llrc NOTE: YOLI may wish to Time L1 (one will SOLllld. Step 1: Position oven shelf at (B) Bake, as described in Baking position for small size roast (.? to 5 T() chimgc oven temperatLlrc LILlring sec(ion 10 turn oven on and oft’ lbs. ) and at (A) position for larger Bake cycle. toU~b BAKE @ atld au(onla( ical Iy. roasts. [hen INCREASE or DJ”:(’l
12 Roasting Guide
(hen Approximate Roasting Time Internal Type Temperature Doneness in Minutes per Pound I’emperature “F
Must 3 to 5 Ibs. 6 to 8 Ibs. ‘1’cndercuis: rih, high qwdily 3~5. Rare: 24-33 18-22 140° si[loin [ip. ItIIIIp{)I-tOl~It)UIId* Medium: 35-39 22-29 150°-160” Well Done: 40-45 30-35 170°-[85” 315. Rare: 21-25 20-23 130”- 140” Medium: 25-30 24-28 150”- 160° Well Done: 30-35 28-33 170”- I 85° Veal sll~)uldcr. leg or lrrin* 325° Well Done: 35-45 30-40 1700-1 80° R)rh It)in, trill III shoulder* 3~5~ Well Done: 35-45 30-40 170°- 1 80° }[211). pn-cooked” 325° To Warm: 17-20 minutes per lb. (any weight) 115°-125” Under 10 Ibs. 10 to 15 Ibs. Ham, rilw 325° Well Done: 27-35 24-27 1700 - ‘*[:(x txmclcss rolled r~)mts OVCI () inches thick, AI 5 (o 1 () minutes pcl lb. II) [inks given Jbovc.
Poultry 3 to 5 Ibs. Over 5 Ibs. (’hiL’kC1] 01- I) LIc’k 325° Well Done: 35-40 30-35 185°-1900 (’hickcn picccs 350” Well Dune: 35-40 185°-1900 10 to 15 Ibs. Over 15 Ibs. In tbigb: 325° Well Done: 18-25 15-20 185°-1900
13 Broiling Broiling is cooking food by direct Questions & Answers heat frotm tibove the food. Your oven has a compartment below the Q. When broiling, is it necessary oven for broiling. A specially to always use a rack in the pan? designed broiler pan and rack A. Yes. Using the rack suspends allows dripping fat to drain away the meat over the pan. As the meat t’rom the foods wd be kept away Step 5: Select LO Broil (4500 F.) cooks, the juices full into the pan, fhm the high heat of the gas flame. by tapping INCREASE pacl once. thus keeping meat drier. Juices w-e Distance from the heat source may Select HI Broil (5500 F.) by tapping protected by the rack and stay be chtinged by positioning the INCREASE pad twice. cooler, thus preventing excessive spatter and smoking. broiler pan and rack on one of Most foods can be broiled at the three shelf positions in the broiler HI broil setting. If’ you prefer less Q. Should I salt the meat before compartment-A (bottom o!’ browning and slower cooking, you broiling? broiler compartment), B (middle) may select 1.0 Broil. A. No. Salt draws out the juices and C (top). Step 6: Turn food only once and allows them to evaporate. Both the oven and broiler during cooking. Time foods for Always salt after cooking. Turn compartment doors should be first side per Broiling Guide. meat with tongs; piercing meat closed during broiling. with a fork also allows juices to Turn food, then LISC time given Ior escape. When broiling poultry Step 1: It meat has fat or gristle second side as a guide to preferred or fish, brush each side often near the edge, cut vertical slashes doneness. (Where two thicknesses with butter. through both about 2 inches apart, and times are given together, use but don’t cut into meat. We first times given for thinnest food.) Q. Why are my meats not recommend that you trim fat to turning out as brown as prevent excessive smoking, Step 7: When Broiling is they should? leaving a Iuyer about l/8-inch completed touch CLEAR/OFF. .L :,.1, Serve food immediately, and leave A. Check to see if you arc using LIIIL-K. pan outside compartm&rt to cool the recommended shelf position. Step 2: Remove broiler pan and during meal for etisiest cleaning. Broil for longest period of time rack from broiler compartment indicated in the Broiling Guide. and place food on rack. Use of Aluminum Foil Turn food only once during Step 3: Pull out drawer and broiling. pos~ti~)n broiler pun in compartment. Placing food closer to [’lame increases exterior browning of food, but also increases spattering tind the possibility of’ fats and meat juices igniting.
Y(lucilnllscilluminLlln foil toline ● .0. your broiler pan and broiler rtick. However, you must mold the foil - tightly to the rack and cut slits in it .,iust like the rack. Step 4: C!ose broiler door and Without the slits, the toil will touch BROIL pad. prevent fat and nwrt juices from &-aining to the broiler pan. The juices could become hot enough to catch on tire. 11’ you do not cut the si its, yoLI arc fl”yi n,g, not broi ] ing.
14 Broiling Guide
QuantitJ ;IIId/tJr 1{1 or Shelf F’irst Side Second Side [J{)()(I Thickness [.() Brwil Position rime, Minute: rime, Minute Comments —— I{;ICOI1 I/2 11). I :1110[1[ x }{1 c 3Y, Ammge in single Iiiyer. III i II \l ice\) (;l”ound Ik’t’ Spx’e Wellly. ~~’(1 I I h)rl~, HI [’ 9-10 7-x Up [o X p:itties t:lkc tibnrrt swnc (imc.
I i Il. llllL’k III A 9 7 Stctiks Icss [him I inch thick conk ( I 10 I lb.. J A 12-13 5-6 lh!”ougtl ht?fnrc browning. P~Ln frying is /4 13 8-9 l“ecomm(!n4k!d. ] ill thiL’~ A 10 6-7 SIM}l 1’:1[. ( : 102 11)..) A 15 I?- 14 A 15 1(’- I x (’hirkcn 1+1 A 30-35 ReLtLICC time about 5 to 10 minutes per side f’or cLlt-Llp chicken. Brush each side wilh me[(cd bultcr. Bmi ] with skin-side-down f’irst and tx”oi] with dnor closed. l{;]kw~ l)l-II(IULIS I\l’c:l[l [ ‘t’( 1;1.1 ) ( II’ HI (’ 2-3 Spxc evenly. Place English mut’t’ins cu[- ‘[’( l;l\(L>l’ ] ‘;l\\ 1 lL\ sick-up :ind brush with bulter, it’ dcsiwd. I;II:I i.h \t{ll I i II, c 3-4
I,obstcr ‘1’uils .? -1 1{1 B 13- I 6 Do nnl Cut through bxk of shell, spread open (() to s i 1/. L:l(’11 ) tLll”ll OVCI. Bl”L!sh wilh melted butler bei’orc brni I ing :Ind :Ltict” bdlt’ 0(’ hroiling time. I:isb I 11). Ii I lL,I\ I/4 10 HI [’ 5 5 Hmdle d turn very cwelully, Brush with t/2 ill. (tli Lk km(m butter before imd during cooking. it” desired. Prcha[ brniler to increxse browning I I I), [ Ilicl. B x 8 Incre;tse time 5 to 10 min. per side l’ilr ] Y in. I hick (M hnme-cul”ect ham.
l’orh (’bops .; ( l/2 ill. (hick) Ill A I () 4-5 slash f’a( \vLl I I )(1[1, .? I I i II. t h i~k ). A 13 I ()-l 2 ,II)(ILII I 11).
.‘ I I i II. 111 ick ) HI f?l 8 4-7 Sliish f’a(. ,Ihtl(ll I ( ) 1() I ? ()/.. t? t () 10 :( I i II. 111 ick ). B I () 4-6 :11)( )111 t I l). B 17 I?- 14 ! I l). pk:, I I () ) HI (’ 6 I -~ It desired, spli[ sausages in hdt letlglhwisc: cut into 5- to tiin. pieces
Broiling Tips
● A ttcr plxing food on the broi Im ● 13roi Ier does not need to be pan. put the ptm in the broiler preheated. However, for very thin compartment in the proper position. i’oods, or to increase browning, The rccomnwndeci shelf positions, preheat if desired. :dong with cooking times, can be ● Frozen steaks can be f~)LInd in the ,gLlide above. Ic;lsl I i[)cll tllicl. lot l)L\l hroil in: conventionally broiled by ● I 1’ cicsircd, mtirinate meats or positioning the broiler p~m and resu I Is. I ‘;II) 1>1-( )i I 11) i tl I Icr OI]CS. chicken before broiling, or brush rack tit next lowest position and ● A 1 m LI> \ LI w’ hro i Ic’r p:i]) aI)d r~lck with barbecue sauce last 5 or I () increasing cooking time given i n [iliIl LOIIIL’S ii i [i) joLII 01 CI1. il i 5 minutes oniy. this guide I X times per side. ~icsiy llc(l It) III I 11 i Ill i/c >Illoi; i ng tinci ● Wiwn mrangi ng food on pan, spill Ic [i I). !.: 1>1. 1 t :tllj> i Ily i (i i L_.cs i n [ilc do not ict fatty edges hang over si] ic Idc’(i 1 (~wL’1- j):t rt ( ) 1“ 1 llc p:ltl. sicics. The f[~t drippings LX)LIid soi i the broiicr compartment when the food is broiled, 15 Care and Cleaning (See Cleaning Guide)
Proper care und cleaning are Removable Oven Bottom The oven bottom has a porcelain important so your oven will give enamel finish. To make cleaning yoLI efficient and satisfactory The oven bottom can be removed easier, protect the oven bottom service. FOI1OW these directions to make cleaning easier after heavy from excessive spillovers. This is carefully in caring for your oven to spillovers and to enable you to particularly important when baking assure safe and proper maintenance. reach the oven burner. a fruit pie or other f’oods with high acid content. Hot f-ruit f’illings or Porcelain Oven Interior foods that are acid in content such - —— as milk, tomato or sauerkraut, and With proper care, the porcelain sauces with vinegar or lemon juice, enamel t“inish on the inside of the may cause pitting and damage to oven-top, bottom, sides, back and the porcelain enamel surface. inside of’ the door-will stay new- To remove: To protect the oven bottom Iooking for years. 1. Slide the tab at the center front surface, place a piece of’ aluminum Let oven cool before cleaning. We of the oven bottom to the left. foil slightly larger than the baking recommend that you wear rubber dish or a small cookie sheet on a ~IOVeS when cleaning the oven. 2. Lift the oven bottom up and out. lower shelf or under the baking dish to catch any spillovers. It Soap and water will normally do To replace: should not completely cover the the job. Heavy spattering or 1. Slip the oven bottom into the shelf as this would cause uneven spillovers may require cleaning oven so the tabs in the rear of the heat in the oven. Aluminum with a mild abrasive cleanser. oven bottom fit into the slots in the foil should not be placed on the Soapy, wet metal pads may also be oven back. oven bottom. used. Do not allow food spills with a high sugw- or acid content (such 2. Lower the front of the oven If a spillover does occur on the oven as m i I k, tomatoes, sauerkraut, fruit bottom into place and slide the bottom allow the oven to cool first. front tab to the right to lock the .juiccs or pie filling) to remain on You can clean the bottom with soap oven bottom into place. the surftice. They may cause a dull and water, a mild abrasive cleanser spot even after cieani]yg. or soap-filled abrasive pads. Household ammonia may make the cleuning job easier. Place 1/2 cup in d shallow glass or pottery container in u cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food. If necessury, you may use a commercial oven cleaner. Follow package directions.
16 Oven Shelves Lift-Off Oven Door Broiler Pan & Rack
oven Shcl}’cs may he Cleaned The oven door is removable to After broiling, remove the broiler with a mild abrasive clcamser make the interior more accessible pan and rack and carefully pour off following label instructions. dLlrin.g replacement of’ the the grease. Wash and rinse the pan A1’tcr cleaning. ri nw the shelves hlp bulb. and rack in hot, soapy water. wi(h clc:ln water and dry with a If food has burned on, sprinkle the CIcan cloth. rack while hot with detergent and ~“~) l’Clllo\’C hCU\;J’. t~lll’lltd 011 Soi ], cover with wet paper towels or a Soilpy Illctal pads nl;ly be Llscd. dish cloth. That way, burned-on A1’lcr scrubbi n:, wash with s(Mpy foods will soak loose while the water. rinst-’ aI]d dry. meal is being served. Do not store a soiled broiler pan (Mm I.ight Bulb and rack in the broiler compartment Replacement or in the oven. Bef-ore replacing any light bulb, To remove the door, open it a few disconnect electric power to the inches to the special stop position range at the main f’use or circuit that will hold the door open. Grasp breaker panel. Let (he bulb cool firmly on each side and lift the complc[eiy Ixl’orc rcmov in: it. D() door straight up and off the hinges. not touch a 110( hul h with a damp Note: Be careful not to place hands clotll--(he bu I h wi I I break. be(ween the spring hinge and the Reach in and (Ills cl”ew’ blllh aftcl” oven door frame as the hinge could [aking precautions Illcnli{)ned snap back and pinch fingers. abo~’c. Rcplacc i t w i~h a higtl - To replace the door, make sure [empcI”a[LII”c appliance 40-watt bulb. the hinges w-e in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap hack against the oven frame, pull them back out.
17 Cleaning Guide Note: Let oven parts cool before cleaning.
PART MATERIALS TO USE GENERAL DIRECTIONS
Broiler Pan and Rack ● Soap and Water Drain fat and cool pan and rack slightly. (Do not Ict soiled pan and rack stand in broilet- ● Soap-Filled Scouring Pad compartment to cool. ) Sprinkle on detergent. Fill the pan with warm water ~ncl spread ● Commercial Oven Cleaner damp cloth or paper towel over the rack. Let pan and rack stand for a few nrinutcs. Wash: ● Dishwasher- Sat’e scour if necessary. Rinse and dry. OPTION: The broiler pan and rack nury also he cleaned in a dishwasher.
Control Panel ● Mild Soap and Water Wash control panel with soap and water, using a soft cloth. Do not use idmsivc cleaners. Rinse and drv with a soft cloth. outside Class Finish ● Soap and Water Wash all glass with cloth dampt d in soapy water. Rinse and polish wi[h a dry cloth.
Metal, including ● Soap and Water DO NOT USE steel wool, Wash, rinse, and then polish with ~ dry clo[h. Side Trims and abrasives, ammonia, acids or Trim Strips commercial oven cleaners.
Porcelain Enamel ● Paper Towel DO NOT USE oven cleaners, If acids should spill on the oven while it is hot. use and Painted ● Dry Cloth cleansing powders or harsh a @paper towel orckrth to wipe up right away, When the surthces* ● Soap and Water abrasives. Tbese might surface has cooled, wash and rinse. For (nhcr spi 11s, scratch the surface. such as fat smatterings, etc., wash with soap md waler when cooled and then rinse. Polish with dry cloth. oven Dom-* ● Soap and Water DO NOT USE oven cleaners, Remove oven door following instructions in Care cleansing powders or harsh and Cleaning section. Use soap and water to abrasives. thoroughly clean both the inside and outside 01’ (Iw door. Be careful not to let any water gel into any openings in the door. Rinse well. NOTE: Soap left on door liner causes additional stains when the oven is reheated. oven Interinr* ● Soap and Water Cool before cleaning. (( ’A CATION: When in ● Soap-Filled Scouring Pad LISL!, I igh( hLIlbS ctin ● Commercial Oven Cleaner FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially aticr become warm enough cooking meat) will prolong the time between major cleanings. Rinse thoroughly. (o break if touched with NOTE: Soap left on liner causes additional stains when oven is rebeated. nx)is( clo[h or towel. When cleaning. avoid FOR HEAVY SOIL: Choose a commercial oven cleaner and Iollow label ins(ruc[i(ms. toLlchirrg warm Itimps Use of rubber gloves is recommended. Rinse well. Wipe off any oven clcanct [hat :C[S with cleaning cloths it’ on thermostat bulb. When rinsing oven after cleaning, wipe thermos(a[ bulb also. lamp cover is removed.)
Removable Oven ● Soap and Water The oven bottom panel can be removed for easy cleaning (see Care and Clewring Bottom ● Soap-Filled Scouring Pad section). Use the same directions for cleaning as explained above for Porcelain ● Commercial Oven Cleaner Enamel and Painted Surfaces.
Shelves ● Mild Abrasives Shelves can be washed in dishwasher or cleaned by hand, using a mild abrasive ● Soapy Metal Pads cleanser. After cleaning, rinse the shelves with clean water and dry wi[h a clean cI(JII1. To remove heavy, burned-on soil, soapy metal pads may be used. Altel- scrubbing. wasb with soaw water. rinse and drv.
‘l’ Spillage ot mtirinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped UI; imt;cdia(ely, with care being taken not to touch any hot portion of the oven. W-hen the surface is cool, clean and rinse.
18 Minor Adjustments You Can Make Adjusting Oven Thermostat Broil and Oven Burner Air To adjust the orifice hoods, check the inner cone of the flame. When ccx)king a food for the first Adjustment Shutters WARNING: If you attempt to time in yoLlr new t)vcn, Llse time Air adjustment shutters for the oiven on recipes as a guide. Oven measure the inner cone of the * burner regulate the flow of air to flame, please use caution. Burns thermostats, over a period of years, the flames. may “driti” from the factory could result. setting, and di I’fcrcnces in timing To adjust the air shutter, remove bet wcen an OILI anLI a new oven of the oven bottom (see Care and 5 to 10 minutes are not unusual. Cleaning section). Turn burner full YoLl may be inclined to think that on and check the flames. Burner the new oven is not performing flames should not flutter or blow correctly; however, your new oven away from the burner. They should has twcn set correctly at the factory be blue in color with no trace of and is tmwe likely to be accurate yellow. Foreign particles in the gas than [he ovcm it rcphrced. line may cause an orange flame at first, but this will soon disappear. 11’ yoLI think the oven should be If the flames are yellow or flutter, hotter or cxx)lcr. yoLI can adjust it open the air shutter more. If they yoLtrscll ’. T() decide how much to blow away from the burner, close change the thermostat, set the oven the air shutter more. ‘he inner cone of the flames wmperaturc 25°F. higher or lower [han the tcmpera(ure in your recipe, then hake. The results of this “test” should give you an idea adjustable Joint phers to adjust ol’ how much the thermostat should be changed. T \ !!!’’!!!!i!i!!!?i::;:a To adjust thermostat: 1. Pllsh BAKE pad. 2. Select an oven temperature between 500”E” and 5500F. by ,Ilessillg the IN(.’REASE pad and imlncdia(cly press BAKE again and hold I’(w 4 seconds. If necessary, use a screwdriver to 3. [’on[inuc I() bold BAKE until loosen the air shutter screw. Then preset OVCI1 tcnlperalLlrc adjust the air shutter and, when the adjLlsllnellt shows in display. The flames are right, retighten the air To shorten the cones, tighten the I’acmry set ()\Jcn temperature shutter screw. orifice hood by turning in the “LP” direction. To lengthen the cones, adj LIStlllCllt is “00.” ‘ loosen the orifice hood by turning 4. Change (~i]l]~~tiittlr~ adjustment in the “Nat.” direction. Llp to 35 degrees ho((er (+35°F. ) or 35 degrees c(x)lcr (-35°F. ) by using the lNCREASf~ or DECREASE pads. 5. [>ush (’LEAWOFF to clear display. This acijustment you have made to the oven (cmpcra(ure will be remembered by the control and wi 11 au(on~a(ical Iy adjust the oven tcnlpcl”:ltul”c hy dlat anlOLLnt each (imc joLI SC[ a hake temperatur-e. This a(]justnlcnt will not afft3Ct Broil (Clll})Cl”ilt Lll”CS. ,c-<:.=~-=:Questions? :=~~UseT–...=--- ...... hisProblem Solver
PROBLEM POSSIBLE CAUSE AND REMEDY
OVEN DOES NOT ● Incorrect cookware being used. Check each cooking section for cookware tips. COOK PROPERLY ● Oven bottom not securely seated in position.
● Controls set incorrectly. Review instructions in the Controls section of this book. “ Check common problems listed in Baking, Roasting and Broiling sections.
CLOCK AND ● Check for power outage. MINUTE/SECOND TIMER DO NOT WORK
OVEN LIGHT DOES ● Bulb may be loose or burned out. NOT COME ON ● Switch is bad.
OVEN IS BEEPING ● Timer has finished timing.
● If beeping is accompanied by an “F” and a number flashing on the display, this indicates a function error code. Touch CLEAR/OFF pad. If the function error code does not clear, disconnect power to the oven and call for service.
“F” AND A NUMBER ● This indicates a function error code. Touch CLEAWOFF pad. If function error code FLASH ON THE does not clear, disconnect power to the oven and call for service. DISPLAY
STRONG ODOR ● Improper air/gas ratio in oven. Adjust oven burner air shutters—see Minor Adjustments You Can Make.
● An odor from the insulation around the oven liner is normal for the first few times the oven is used. This is temporary.
If you need more help...call, toll free: GE Answer Center’k’ 800.626.2000 consumer information service
20 Notes
21 Notes
22 Wdll Be There With the purchase of your new Hotpoint appliance, receive the assurance that if you ever need information or assis- tance, we’ll be there. All you have to do is call-toll-free!
GEAnswer Centerm 800.626.2000
\$’lliIl(wl }(NII (l~lcwlio]l :ilx)(]{ :ttl) I [ol[)(,itl[ ]ll:lj(}] :I[)])li:ul(e, (;1 \tls\w (ctl([’t<’; itlli)ltll:lliotl s(l-\icc. is ;i\:iil- ;11)1(’ 10 II(I]). }1)(11” (’:111—all(l w)lll ’ (Ilt(’st iot)--\\ ill 1)( ;uIs\\c>rc’(1 pro II Il)ll) illl(l (’()(11 lc’OLld\: .\tl(l }’011 (’:111 (’:111 :lll\ lil]lt’. (;1 ltts\\;t- (kvll’c+’] scvlic( is In-Home Repair Service Contracts 0])(’11 21 110111’s ii (I;IK 7 (la}’s ii w’[’ek. Service 8/70-626-2224 800-GE-CARES (8MM32-2W7
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Parts andAccessories . . . . . ,“...... -. ,- . . . —,, .- . .-..”. ..! -. . 800-626-2002 Individuals qualified to service their For Customers With own appliances can have neecfc’d parts (w access(n_ies sent directfy to Special /Keels... their h(mlc, free of” shipping charge! 800.626.2WMJ ( )t]r lmrts system pr(widcs access to ( )\cr 47,()()() ( ;enu ine Rellew’al Par[s. . . :md it]] are fhlly warrwlttxi. VISA, klaster( Ml ;u]d I)isc(wer cards arc’ X’(’{!ptc?d. User maintenance instructions contained in this booklet cover proce- dures intended to be performed by any user. Other servicing generally should be referred to qualitled ser- vice personnel. Caution must be exercised, since improper servicing may cause unsafe operation. , YOUR HOTPOINT GAS RANGE I WARRANTY Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.
WHAT IS COVERED FULL ONE-YEAR WARRANTY This warranty is extended to the original purchaser and any For one year from date of original succeeding owner for products purchase, we will provide, free of charge, parts and service labor in purchased for ordinary home use your home to repair or replace in the 48 mainland states, Hawaii any part of the range that fails and Washington, D.C. In Alaska the because of a manufacturing defect. warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home. All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working hours. Look in the White or Yellow Pages of your telephone directory for HOTPOINT FACTORY SERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICE or HOTPOINT CUSTOMER CARE “ SERVICE.
WHAT IS NOT COVERED ● Service trips to your home to ● Replacement of house fuses or teach you how to use the product. resetting of circuit breakers.
Read your Use and Care material. ● Failure of the product if it is used If you then have any questions for other than its intended purpose about operating the product please or used commercially. contact your dealer or our ● Damage to product caused Consumer Affairs office at the by accident, fire, floods or acts address below, or call, toll free: of God. GE Answer Center’’” WARRANTOFf IS NOT 800.626.2000 RESPONSIBLE FOR consumer information service CONSEQUENTIAL DAMAGES ● Improper installation. If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General. Warrantor: General Electric Company I If further help is needed concerning this warranty, write: Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225 I HcnPollur RGJ534GEP
391 CG