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Aluminum Foil
20
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Anti-TipBracket
3,5
ADDliance Registration
2
models
C~hningTips-
Care and Cleaning
22-24
Clock/Timer
14
Energy-SavingTips
5
Features
6-9
I
Installation Instructions
5
1 Leveling
5
Model and Serial Numbers
2
Oven
15-21
Baking, Baking Guide
16,17
~roi]ing, Broiling Guide
~o>z!
———
Control Settings
15
Door Removal
22
Light; Bulb Replacement 15,22
Roasting, Roasting Guide 18>19
Thermos@t Adjustment
23
VentDuct
22
Problem Solver
25
ReDairService
27
Safety Instructions
3,4
Sur-faceCooking
10-13
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Related Manuals for Hotpoint RA511J
Summary of Contents for Hotpoint RA511J
- Page 1 Aluminum Foil Anti-TipBracket ADDliance Registration C~hningTips- Care and Cleaning Clock/Timer Energy-SavingTips Features Installation Instructions 1 Leveling Model and Serial Numbers Oven Baking, Baking Guide ~roi]ing, Broiling Guide Control Settings Door Removal Light; Bulb Replacement 15,22 Roasting, Roasting Guide 18>19 Thermos@t Adjustment VentDuct Problem Solver ReDairService...
- Page 2 Appliance Park Louisville, KY 40225 write d ownthe model YOU’11 find them on a 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...
- Page 3 ANTI- TIP bracket is engagedwiti tie Ievelhg leg. If you pull the range out from tie wafl for any reason, make sure tie rear leg is re~rned to its position in tie bracket when you push he range back.
- Page 5 (or similar material) as follows: men the floor coveting ends at $hefront of the mnge, the area that the range will rest on should be built up with pIywoodto the same level or higher than the floor covering. This will allowthe range to be moved for cleaning or servicing.
- Page 6 “. .- Models m5m, *One su~ace unit ON indicator light on Rfi5-ilJ, 4 RA513J (one over each surface unit control) *“No oven light on RA511J M5UJ...
- Page 7 1 Model and Serial Numbers 2 SurfaceUnit Controls 3 “ON” Indicator Light/Lights for Surface Units 4 Oven Set Control 5 Oven TernpControl 6 Oven CyclingLight 7 AutomaticOven Timer, Clock and Minute Timer 8 Stay-UpCalrod@ SurfaceUnit (,May be raisedbut not removed whencleaningunderunit.) 9 Plug-InCalrod@ SurfaceUnit (May...
- Page 8 —: , .. RS42J Model (slide-In) e . . .
- Page 9 .{ -, ] 2 Surface Unit Controls 3 “ON” Indicator Light/Lights for Surface Units 4 Oven Set Control 1 5 Oven Temp Control 6 Oven CyclingLight I 7 AutomaticOven Timer, Clock and Minute Timer 8 S&y-UpCalrod” Surface Unit (May be raised but not removed when cleaning under unit.) 9 Chrome-Plated Trim Ringsand Aluminuin Drip Pans...
- Page 10 Yoursurface unitsand controls are designedto giveyouan infinite choiceof heat setiingsfor surface unit cooking. At both OFF and HIGH positions, there is a slightniche so control “clicks” at thosepositions; “click” on HIGH marks the highestsetting; the lowestsettingis betweenthe wordsWARMafidOFF. In a quiet kitchen, you mayhear slight “clicking”...
- Page 11 A. Cookware without flat surfaces is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking. Q. Why gettingthe...
- Page 12 — medium-or heavy-weight cookware. Aluminum cookware conductsheat &an other faster metals. Cast iron and coatedcast iron cookwareis slow to absorb heat, but generally cooks evenlyat LOW or MEDIUM settings.Steel pans may cook unevedy if not combined with otier metals. Cereal Cornmeal, grits, Covered oatmeal...
- Page 13 Deep Fat F~ing. Do not overfill ketilewith fat tia~may spill over wher}addi~~g f ood. Frosty foods bubblevigorously.Watchfoods frying at HIGH temperaturesarid keeprange and hood clean from accum,~llated g rease. Cookware Fnea Chicken Covered Skillet Pan fried bacon Uncovered Skillet Sauteed: Less tender Covered thin steaks (chuck, Skillet...
- Page 14 Timer pointer to OFF.) To set Minute mmer The Minute Timer has been combined with the range clock. Use it to time aj~your precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than the cIock hands.
- Page 15 3. Read over information and tips that follow, 4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your range. controls oven -—...——- 0$’enInterior Slleivos The shelve(s)are designed...
- Page 16 SW” and Automatic stop N~E: Before beginningmake sure the hands of the range clock show the correct time of day. Immediate Start is simply setting ovento start bakingnow and turning off at a later time automatically. Remember, foods continue cooking after controls are off.
- Page 17 Roasting is COOking by clry heat. or poultry can be Tender meat roasted uncoveredin your oven. Roastingtemperatures, which should be lf)wand steady,keep spatteringto a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat. Roastingis really a baking procedureused formeats.Therefore, bven controls are set to BAKE.
- Page 18 before roasti~]g. U se meat just probe for more accurate doneness. Control signals when foodhas reached set temperature. (Do not place probe in stuffing.) Temperature Type Meat Tender cuts; rib, highquality lointip, rump or top roundy Lamb Leg or bone-in shoulder* Vealshoulder, leg or loin* Pork loin, rib or sh[julder* Ham, precooked...
- Page 19 Step3: Wsitionshelfonrecommended shelfpositionas su~ested in Broiling Guide on opposite page. Most broiling is done on C position, but if your range is connected to 208 volts,you may wish to use higher position. Step 4: Leavedoor ajar a fewinches (except when broiling chicken).
- Page 20 f$$~d<~~ways us: broiler partand rack JthdtCOmeS Withyour oven. It is designedto minimizesmokingand spatteringby trappingjuices in the shieldedlower part of the pan. 2. Oven door should be ajar for all foodsexcept chicken; there is a specialposition on door which holds door open correctly. 3.
- Page 21 Proper care and cleaningare importa~lt s o yo~lrrange will give you efficientand satisfactory service. Followthese directions carefilly in caring for your range to assure safeand proper maintenance. The porcelain enamel finish is sturdy but breakable if misused. This finish is acid-resistant.
- Page 22 2. After adjustment is made, press pointer firdy against bob. Return bob to rar]ge, matching flat area on hob to range, matching flat area on knob and shaft. Recheck oven performance before mak~ng art additiond adjustment.
- Page 23 Avoidcleaningpowdersor harsh abrasiveswhich may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towelor cloth to wipe up right away. When tiresurface has cooled, washand rinse. For other spills, such as fat smatterings, e tc., wash with soap and waterwhen cooled and then rinse.
- Page 24 Incorrect cookware or cookware of improper size is being used. A foil tent was not used when needed to slowdown browning during roasti~~g. Surface units are not pluggedin solidly. Trim rings/drip pans are not set securely in the range top. Surface unit controls are not properly set.
- Page 25 ..“;) , -.’ “: .. -+-- We’reproud of our service and~ be pleased. ]f for sOme W~~t YOUtO reason you are not happywith the service you receive, here are three steps to followfor firther help. FIRST, contact people serviced your appliance.
- Page 26 Factory Service Centers or ourauthorized Customer C are” servicers duringnormal w orKng hours. Look in the White or Yellow Pages of your telephone directory for HOTPOINT FACTORYSERVICE, GENERAL ELECTRIC-HOTPO!NT FACTORYSERVICEor HOTPOINT CUSTOMER CARE@ SERVICE. ~ Replacement of house fuses or resetting ofcircuitbreakers.