GE RA620, RA624 Owner's Manual And Installation Instructions

www.GEAppliances.com

Safety Instru_tions ........ 2-4

Operating Instructions

O_en .................... 6-9

Surface Units ................ 5

Care and Cleaning

Broiler Pan and Grid ........ l l

Cooktop .................. 10

l_mbs .................... 12

Oven Door . ............... 11

Oven Heating Elements ...... 11

Oven Interior .............. 12

Painted Surfaces ............ 19

Shelves ................... 10

Surface Units and Drip Pans ...10

Installation Instruc_tions

Anti-Tip Bracket ......... 13, 19

Dimensions and Clearances ... 14

Electrical Connections ..... 15-18

Flooring .................. 14

Leveling .................. 19

Preparation ................ 14

Tools You Will Need ......... 14

Troubleshooting Tips ....... 20

Consumer Support

Consumer Support... Back Cover

Product Registration ...... 21,22

_&'arranty .................. 23

Write the model and serial

numbers here:

Model #
Serial #

You can find them on a label
behind the bottom kick panel.

GEQualityProduct

RA620
RA624

164D4290P375 49-80223 08-03JR

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.

2

WARNING!

For your safe_, the information in this manual must be followed to minimize the risk of fire or
explosion, electric shock, or to prevent property damage, personal injury, or loss of life.

WARNINGANti-TIPDEVICE

All ranges can tip and injury could result.

Toprevent accidental tipping of the range, attach Rto the floor by installing the Anti--tip device
supplied.

The device engages one of the rear leveling legs (see Installation Instructions).
Tocheck if the device is installed properly, carefully tip the range forward.

If the Anti--tip device supplied with the range does not fit this application, use the universal Anti--fip
device WB2X7909.

If you pull file range Otlt fto111 file wall for any reason, make StlTe the rear leg is returned to
its position in the device when you push the rang_ back.

SAFETYPRECAUtiONS

When using electrical appliances, basic safety precautions should be followed, including the following:

• Use this appliance only fbr its intended • CAUTION: ITEMS OF INTEREST TO

use as described in this manual.

• Be sure your appliance is properly
installed and grounded by a qualified

mchnician in accordance wifl) file
provided installation insuuctions.

• Don't attempt to repair or ieplace any
part of your rang_ unless it is specifically

recommended in this manual. All other
servicing should be refeIxed to a qualified

mchnician.

• Before performing any service
recommended in these instructions,

DISCONNECT THE RANGE POXYER
SUPPI,Y AT THE HOUSEHOI,D
DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE
CIRCUIT BREAKER.

• Do not leme children alone---<hildren
should not be left alone or unattended in

an area where an appliance is in use. They
should hexer be allowed to sit or stand on

any part of the appliance.

CHILDREN SHOULD NOT BE STORED
IN CABINETS ABOVE A RANGE OR
ON THE BACKSPIASH OF A RANGE--
CHILDREN CLIMBING ON THE
RANGE TO REACH ITEMS COUI,D

BE SERIOUSI,Y IN,JURED.

• Never wear loose-fitting or hanging
gai_nents while using the appliance.
Flammable material could be ig_fimd
if brought in contact with hot heating
elements and may cause se_>re 1)tlills.

• Use only dU pot holders--moist or damp
pot holders on hot surfaces may Iesult in
burns from smam. Do not let pot holders
touch hot heating elements. Do not use a
towel or odler bulky cloth.

• For your safety', hexer use your appliance
fbr wai_ning oi heating the room.

• Storage in or on appliance Flammable
mamiials should not be stored in an oxen

oi" near surt_ace units.

• Don't allow anyone to climb, stand or
hang on fl_e door or rang_ top. They
could damage the rang_ and e\'en tip it
ovel, causing severe personal i,ljm T.

vvww.GEAppliances.com

x WARNING!

2 'T. SAFETYPRECAUTIONS

Z-.__ • Kee I) hood and grease fihers clean to

/1' _ _ maintain good xenting and to axoid

grease fires.

• Do not let cooking grease or other
flammable mamrials accumulate ira or

neat the rang>.

• Do trot use wamr on gaease fiaes. Nexer
pick up a flaming pan. Smother flaming
pan on surface unit by coveting pan
completely with well-fitting lid, cookie

sheet or fiat tray. Flaming grease outside a

pan can be put ont b v co\>lJng wiflt
baking soda o5, if available, a mu]ti-

purpose dU chemical or foam-type fire
extinguisher

Do not touch heating elements or interior
surtZace of oven. These surl_aces m W be hot

enough to bum exen though they are dark
ira color During arrd after use, do not

touch, or let clothing or other flammable

mamvia]s contact surthce units, areas

nearby tire surface units or any intet-ior
area of rise oven; allow sufficient time for

cooling first.

Pomntially hot sniPdces include the
cookmp and areas facing dae cookmp,
o\en vent opening and sttrl_aces treat flae
opening, and crevices around the oven

door Remember: The inside surl_ace of rise
ox>n m W be hot when rise door is opened.

COOKMEATANDPOULTRYTHOROUGHLY...

Cookmeat andpoultry thoroughly--meat to at least an iNTERNALtemperatureof 160°Fandpoultry
toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallypretectsagainst

foodbomeillness.

Stand away from range when opening oven door. Hot air or steam which escapes can cause bums
to hands, face and/or eyes.

• Don't heat unopened food conminet_ ira
the oven. Pressure could build up and the
container could burst, causing an injm T.

• Kee I) oven free fiom grease buildup.

• Place oven shelf ira desired po0fion while
oxen is cool. If shelxes nanst be handled

when hot, do not let pot holder contact

heating elements ira flae o_>n.

• Pulling out shelf to the shelf stop is a
com_nience ira lifting heaxy' foods. It
is also a precaution against bums flom
touching hot surfaces of rise door or

O'_II watts.

• When using cooking or roasting bags in
oxen, tbllow the manufi_cturer's directions.

• Do not use your oxen to dr T newspapers.
If oveflmamd, they can catch fire.

• Kee I) the oxen x_nt ducts unobstrucmd.

3

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.

SURFACECOOKINGUNITS

Use proper pan size--This appfiance 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. Theuse
of undersized cookware will expose a portion of the heating element to direct contact and may result

in ignitlbn of clothing. Proper relationship of cookware to burner will also improve efficiency.

• Never leax_ surface units unattended at
high heat setting:s. Boilox_r causes smoking

and gxeasy spillox_rs fllat may catch on

fi re.

• Be sure dlJp pans axe in place. Their
absence during cooking could damag>
range parts and wiring.

• Don't use aluminum foil m line drip

pans or anywhexe in file ox>n except as
described in this guide. Misuse could

resuh in a shock, fire hazard or damag>
m the rang>.

• Only certain types of glass, glass/ceramic,

earthenware or oilier glazed containers are

suitable fox rang>-mp sexMce; others may

break because of the sudden change in

temperature.

• To minimize the possibility of bur/Is,

ignition of flammable mamrials, and

q)illage, fl_e handle of a container should

be turned toward file center of the rang>
_,Jfllotlt exmnding ox_r nearby surface

units.

• Alwws aim surface unit to OFFbefore

renloving cookware.

• Kee I) an eye on foods being fried at HI or
MEDIUM HIGH heats.

• To moid d_e possibility of a bum or
electric shock, always be certain that the

controls fox all surl_me units are at OF/:
posiuon and all coils are cool before

atmmpting to lift or remove the unit.

• Don't immerse or soak removable surface
units. Don't put fllem in a dishwashen

• When flaming foods under the hood,
um_ fl_e l_an on.

• Foods fox flTing should be as d U as
possible. Frost on flozen foods or moisture

on fresh foods can cause hot l_atto bubble
up and ox>r sides of pan.

• Use little fat fox effective shallow or deep-
fat flTing. Filling the pan too fill] of fiat can
cause spilloxers when food is added.

• If a combination of oils or fiats will be used
in flTing, stir mg>ther befoxe heaung, or as

fats melt slowly.

• Always heat fat slowly, and watch as it heats.

• Use a deep-fat thel_nometer whenever
possible to prexent ox>flleafing fat beyond
the smoMng point.

• Use exueme caudon when mo_ing a gxease
filled pan or disposing of hot g_ease.

READANDFOLLOWTHISSAFETYINFORMATIONCAREFULLY.

SAVETHESEINSTRUCTIONS

4

Usingthe surfaceunits, www.GEAppliances.com

Throughout this manual, features and appearance may vary from your model

Surface CookingControls

Yoursurfaceunitsandcontro/s are designed
togive youa varietyof heatsettings for surface
unit cooking.

M both LO and HI positions, there is

a slight niche so control clicks at those
positions; HI marks tile highest setting;

LO,tile lowest setting.

In a quiet kitchen, you may hear
slight clicking so/mds dining cooking,

indicating heat settings selected are being
maintained.

SMtching heats to higher settings always
shows a quicker change in temperatm'e

than switching to lower settings.

How to Set the Controls

[] Push tile control knob in.

[] Tm'n either clockwise or

cotmterclockwise to desired
heat setting,

Control must be pushed in to set only
fl'om tile OFFposition.

When control is in any position
other than OFF,you can tm'n it without

I)ushing in.
Be sure vou turn control to OFFwhen

you finish cooking, An indicator light
will glow when ANY sm'li_ce refit is on.

OFF

Medium Medium

MED

10w high

Heat Setting Guide

HI- Quick start fin" cooking; bring water

to boil.

MEDIUM HIGH-Fast fi'_; pan broil;
maintain first boil on large amotmt

of food.

MED- Saute and brown; maintain slow
boil on large amotmt of food.

MEDIUM LOW- Steam rice, cereal;
maintain se_Mng temperatm'e of

IIlOSt loo(ls.

LO -Cook after starting at HI; cook with
little water in covered pan.

NOTE"

At HI or MEDIUM HIGH, never leave

ii i

fi)od tmattended. Boih)xe_s cause
smoking; greasy spillovers may

catch fire.

V_ At LO,melt chocolate, butter on

small mfit.

Cooking Tips

• Lrse medium- or heavyweight

cookware. Ahllllintlil/cookware

conducts heat fi_ster than other

metals, Cast-iron and coated cast-iron

cookware is slow to absod) heat,
but generally cooks evenly at low or
medium heat settings. Steel pans may

cook tmevenlv if not combined with

other metals.

• Do not _werfill cookware with tilt
that may spill over when adding fi_od,

Frosty foods bubble vigorously. Watch

foods fl')ing at high temperatures.

Kee I) range and hood clean fl'om

accmmdated grease.

• To conserve tile nlost cooking energry;
pans should be fiat on tile bottom,

have straight sides and tight-fitting
lids. Match the size ot the saucei)an

to tile size of tile surfi_ce unit. A pan
that extends more than an inch

beyond tile edge _fftile drip pan
traps heat, which causes "crazing"

(fine haidine cracks) on porcelain,

and discoloration ranging ti'om blue
to dark gray on chrome drip pans.

5

Usingthe oven.

The OVEN TEMPknob is located on the control panel on the front of the range.

Oven TemperatureControl

To use tile oven, simply turn tile knob

to the desired cooking temperatures,

which are marked in 25°F increments

on tile dial. OVEN TEMP maintains tile
temperature you set, fl'om WM to BROIL.

TheOvenCyclingbghtglowsuntiltheoven

reachesyourselectedtemperature,thengoesoff

andonwith theovenunit(s)dunw cooking.

Bump

/

Theoven has 4shelf positions.

Oven Shelves

Tile shelves are designed with stop-locl<s
so when placed correctly on tile shelf

supports, they will stop before coining

complemly Otlt of tile oven and will not
tilt when um are removing food ti'om

them or placing filed on them.

When pladng cookware on a shelf, pull

tile shelf out to tile bump on tile shelf

support. Place tile cookware on tile
shelf, then slide tile shelf back into tile

oven. This will eliminate reaching into
tile hot oven.

Toremove the shelves from the oven, pull

them toward you, tilt fl'ont end upward
and pull them out.

Toreplace, place shelf on shelf support

with stoI>locEs (curved extension of
shelf) fi_dng up and toward back of oven.

Tilt up ti'ont and push shelf toward back
_ff oven tmtil it goes past tile bump on

the shelf support. Then lower fl'ont of
shelf and push it all the way back.

OvenShelf Positions

Tile oven has tour shell supports_

(bottom), B, C and O (top).

Shelf positions fin" cooking are suggested
on Baking and Roasting pages.

UseofAluminumloft

• If desired, a sheet ot ahlI/lintlIll

fifil may be used on tile floor _ff tile

oven trader the bake element.

Be certain foil does not touch bake
element _Mmninmn foil used in this

way may slightly afli_ct tile browning
of some foods. Change fifil when it

becomes soiled.

• DONOT place a sheet of ahmfinum

ff)il on tile sheik To do so may result
in improperly cooked foods, damage

to oven finish and increase in heat
on outside surfaces _ff tile oven.

You may use ahmfinum fifil to line the
broiler pan and broiler grid. However;

vou must mold tile foil tightly to tile
grid and cut slits in it just like tile grid.

Usingthe ovenforbakingor masting. . OEAmia,cescom

Toavoid possible bums, place the shelves in the desired posifion before you turn the oven on.

How to Set Your Oven for Baking or Roasting

[]

[]

Position the sheff or shelves in the
oven. If cooking on two shelves at

the same tilne, stagger the pans for
best heat circulation.

Close o_,en dooi: mlli'n

OVEN TEMP kalob clock_ise to

desired temperature. Preheat oxen
for at least lO minutes if preheating

is necessa i'v.

] Place _:,od in o_,en on center of

shelf. Mlow at least 2 inches between
edge of bakeware and oxen wall or

ac!jacent cookware.

[] Check fl_od fi)r doneness at

nfininmln tilne on recipe. Cook
hmger if necessai_,. Turn OVEN

TEMP knob to OFF and reino',e

_ood.

Sheff Positions

• Most baking is done on the second
sheff position (B) fi'om the bottom.

• X_q_en baking three or fimr itelns, use

two shelxes positioned on the second

and fourth sets of supports (B& D)

ti'oI// bottoII/ of o_,en.

• Bake angel fi)od cakes on filSt shelf

position (A} from bottom of oxen.

• Roasting is usuall} done on the bottom
shelf position (A).

Preheating

• Preheating the oxen takes about 10
minutes.

• Preheat the oven only when necessary

usually for baking

• Most masts Mll cook satisfi_ctorilv
without preheating.

• If you find preheating is necessary,

keep an eve on the indicator light and
put food ill the oven i)rolnptly after

the light goes out. The oven Indicator
i,ight will then cycle on and offwith

the oven themlostat as it cycles to
inaintnin oven telnl)erature.

Bakingand RoastingTips

• Follow a tested recipe and measure the

ingredients cai'efully: If you are using a
package mix, follow label directions.

• Do not open the oven door duIJng
a baking oi_eration--heat will be lost

and the baking tilne inight need to
be extended. This could cause poor

baking results. If you 1//ust open the
dooI; open it l)ai*ially---_mly 3 oi"

4 inches--and close it as quickly
as possible.

• Roasting is cooking by dry heat.
Tender ineat or poultr)' can be roasted

uncovered ill w)ur oven. Roasting
temi_eratures, which should be low

and steady, kee I) spattering to a
nlininluln. _]_en roasting, it is not
necessalx' to seal; baste, cover or add

w_lteI" to VO/II" Illeat.

• Frozen roasts (ff beef, pork, land), etc.,
can be started without thawing, but

allow l 0 to 25 ininutes per pound
additional filne (10 ininutes per pound

li)r i"oasts under 5 l)O/lnds_ 11/oi"e tillle

for linger roasts).

• Thaw most fl'ozen poulti T 1)efore

roasting to enstlI'e e\'en doneness.

Solne conllnercial fl'ozen poultry
can be cooked successfllllv without

thawing. Follow directions given on

package label.

Adjust the oven thermostat--Easy to do yourself!

Youmay find that your new oven cooks differently than the one # replaced. Use your new oven for a few weeks to

become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostat

yourself.
Donot use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.

These thermometers may vary 2_40°F.

NOTE"This adjustment will not affect the broiling temperatures. The adjustment will be retained after a power failure.

[]

Front of OVENTEMPknob
(knob appearance may vary)

Pointer

ToAdjust the Thermostat with this Type of Knob

Pull tile O'_en Temp knob off tile
shaft, look at tile back of tile knob

and note tile current setting before
nla king a ny a(!justIn ents.

[] Tighten tile screws.

[] Replace tile knob, matching tile flat

area of tile knob to tile shaft.

I,oosen both screws on tile back of

tile knob.

] To increasetile oven temperatm'e,

mo_e tile pointer toward tile words

"MAKE HOTTER."

To decreasetile o_en temperatm'e,

ttlFn tile pointer toward tile words

"MAKE COOLER."

Eachnotchchangesthetemperature
bylO°E

Back of OVENTEMPbwb

Thetype ofmargarine will affect bakingperformance!

Most recipes for baking have been

developed using high-fat products such
as butter or margarine (80% fat). If you
decrease the fat, the recipe may not

give the same results as with a higher

fat product.

Recipefaiiurecanresuitffcakes,pies, pastries,

cookiesorcandiesaremadewithiow-fatspreads.

Theiowerthefatcontentofa spreadproduct,the

morenoticeab/ethesedifferencesbecome.

Federal standards require products
labeled "margarine" to contain at least

80% tilt by weight. Ixm_tht spreads, on tile
other hand, contnin less tht and more

water: Tile high moisture content of these

spreads affects tile texture and flavor of
baked goods. For best results with w_m" old

thvofite redpes, rise maigafine, btltter ()r
stick spreads containing at least 70%

vegetable oil.

8