Hotpoint RA524W8, RA524W7, RA524W6, RA524W5, RA520W8 Owner’s Manual

Owner'sManuel

Part No. 164D3333P184 184-6C097 Pub.No.49-8954-! 02-01JR

Safety Information

Anti-TipDevice ............ 3

SafetyPrecautions....... 3,4

Oven .................... 4

SurfaceCookingUnits ...... 5

Operating Instructions

Usingthe SurfaceUnits ..... 6

Usingthe Oven ......... 7-10

Congratulations/.

YouAre Now Partof OurFamily.

Welcome to the tamily. We're proud of our quality products and we are committed
to providing dependable servi( e. You'll see it in this easy-to-use Owner's Manual and

you'll hear it in the fliendly voi( es of our customer secvi(e department.

Best of all, you'll experience these values each time you use your range. That's

important, be(ause your new range will be part of your f_mfily for many years.
And we hope you will be pat't of OllI'SfoI"a long time to (ome.

We thank you fi)r buying our product. We appreciate your purchase, and hope you
_dll (ontinue to rely on us whenever you need quality applian(es fi)r your home.

A Service Partnership.

IMPORTANT!

Careand Cleaning

SurfaceUnits& DripPans... 11

Lift-Off OvenDoor ......... 12

BroilerPan& grid ......... 12

PorcelainOvenbterior ...... 13

Installation Instructions

ToolsYouWill Need ....... 14

ElectricalConnection .... 15, 16

Dimensions& Clearances .. 17

InstallingtheBackguard .... 18

Levelingthe Range ........ 19

Troubleshootingtips

Before YouCall

ForService .............. 20

Fill out and return the ( onsumer Produ(t Regisuation Card
that is pa(ked wifll tiffs produ(t,

FORYOURRECORDS

Write the model and serial numbershere:

#
#

You can lind them on a label under the (ooktop on the right
side wall.

Staple sales slip or cancelled check here.

Proof of the original purchase date is needed to obtain set,ice
under the warranty.

READTHISMANUAL

Inside you will lind many helpfifl hints on how to use and maintain
y_)urrange properly.Just a little preventive cme on your pm't can save
you a great deal of time and money over the lite of your range.

Customer Service

Warranty................ 23

ServiceTelephone

Numbers ......... BackCover

2

IFYOUNEEDSERVICE

You'll lind many answers to common problems in the Before Yougaff
ForService section. If you review our chmt of TroubleshootingTips
first, you may not need to call fi)r se_-ice at all.

If you do need se_x,i(:e,you can relax knowing help is only a phone
call away. A list of toll-fiee customer se_dce numbers is included in

the back section of this manual.

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.

it WARNING!

Foryoursafe_ the informationin thismanualmustbefollowed tominimizetheriskof fire or

explosion,electric shock,or topreventpropertydamage,personalinjury,or lossoflife.

WARNINGANTI-TIPDEVICE

Aft ranges can tip and injury could result.

Toprevent accidental tipping of the range, attach it to the floor by installing the Anti--tip device

supplied.

The device engages one of the rear levelinglegs (see Installation Instructions).
Tocheck if the device is installed propefly, carefullytip the range forward.

If_)n pull tile range out fi_)m dm wall for any reason, make sure dm rear leg is returned to its
position in the device when you push the range back.

SAFETYPRECAUTIONS

Whenusingelectricalappliances,basicsafeQ/precautionsshouldbefollowed,includingthe following:

• Use this appliance only for iLsintended use • CAUTION:ITEMS OF INTEREST TO

as described in this manual. CHILDREN SHOUI,D NOT BE STORED

• Be sure _mr appliance is properly installed
and g_mnded by a qualified technician in
accoMance with the provided installation

instructions.

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

recommended in this manual. All other
se,_'icing should be refe,_ed to a qualified

technician.

• Before perf6,Tning any se_'ice,
DISCONNECT THE RANGE POWER

SU PPI _YAT THE HO USE HOI,[)
DISTRIBUTION PANEl, IW REM(WING
THE FUSE OR SWITCHING OFF THE
CIRCUIT BREAKER.

• Do not leave chikhen alone-chil(ken
should not be left alone or unattended in

an area where an appliance is in use. They
should never be allowed m sit or stand on

any part of the appliance.

IN C,ABINETS ABOVE A RANGE OR
ON THE BACKSPIASH OFA RANGE-
CHILDREN CI,IMBING ON THE
RANGE TO REACH ITEMS COUI,D

BE SERIOUSLY IN,] URED.

• Never x_ar loose-fitting or hanging
gammnts while using the appliance.
Flammable material could be ignited it
brought in contact with hot heating
elements and may cause severe burns.

• Use only (hT pot holders-moist or damp
pot holders on hot suitaces m W result in
bums tiom steam. Do not let pot holders
touch hot heating elements. Do not use a
towel or other bulky cloth.

• For your safety, never use >mr appliance
for warming or healing the room.

• Storage in or on appliance-Flammable
materials should notbe stored in an oven

or near stwlhce unils.

• Don't allow an_)ne to climb, stand or hang
on the door or range top. They could
damage the range and even tip it over,
causing severe personal injuL__.

3

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.

x WARNING!

2 "T SAFETYPRECAUTIONS

Z..-__ • Keep hood and gTease filters dean to

/ l" _ _ maintain good venting and to avoid

g_ease fires.

• Do not let cooking g_ease or other
flammable materials accumulate in or

near the range.

• Do not use water on g_ease fires. Never pick
up a flaming pan. Smother flaming pan on
SUlthceunit by covering pan completely

with well4hting lid, cookie sheet or flat tray.

Flaming gTease outside a pan can be put
out by covering with baking soda or, if
available, a multi-purpose dU chemical or
fkmm t_i-)efire extinglfisher.

• Do not touch heating elements or interior
surface of oven. These surfaces may be hot
enough m bum even though they are dark
in color. During and after use, do not
touch, or let clothing or other flammable

materials contact surface uniLs, areas
neafl)y sui-lhce units or aW interior area

of the oven; allow s/dticient time for
cooling first.

Potentially hot surfaces include the
cooktop and areas facing the cooktop,
oven vent opening and smthces near the
opening, and c,evices around the oven

door. Remember: The inside SUlthce of the
oven may be hot when the door is opened.

COOKMEATANDPOULTRYTHOROUGHLY...

Cookmeat andpoultrythoroughly--meat to at leastan iNTERNALtemperatureof 160°Eandpoultry
toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallyprotectsagainst

foodbomeillness.

OVEN

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 ff)od containers in
the oven. Pressure could buiM up and the
container couM burst, causing ml in juU.

• Keep oven flee fi_ml gTease buildup.

• Place oven shelf in desired position while
oven is cool. If shekes must be bandied

wheil hot, (Mnot let pot holder contact

heating uniLsin the oven.

• Pulling out shelf to tim shelf stop is a
convenience in lifting heaW foods. It is also
a precaution against burns fl_ml touching

hot smthces of the door or oven walls.

• _qmn using cooking or roasting bags in
oven, follow the manufactn,er's directions.

• Do not use your oven u_dU newspapers.
If overheated, they can catch fire.

4

SURFACECOOKINGUNITS

Use proper pan size--This appfiance is equipped with one or more surface units of different size.

Select cookware having fiat bottoms large enough to cover the surface unit heating element. The use
of undersized cookware will expose a portion 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
high heat settings, l_)ilover causes smoking

and g_,easyspillovers that may catch on fire.

• Be sure drip pans ar,e in place. Their
absence (hwing cooking could damage
range parts and wiring.

• Don't use aluminum foil to line drip
pans or an}_iaer,e in the oven except as
described in this gafide. Misuse could
result in a shock, fire haza_,l or damage
m the range.

• Only certain b?es of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-u)p sersice; others mW
break because of the sudden change in
temperature.

• To minimize the possibility of burns,
ignition of flammable materials, and
spillag,e, the handle of a container should
be turned towar,1 tire center oftim range

without extending over neafl)y stuihce units.

• Alx_%vsturn smi_u:e unit to OFFbeR)r,e
removing cookwar,e.

• Keep an eye on foods being fried at HIor
MEDIUMHIGHbeats.

• Don't immerse or soak removable sub:race
units. Don't put them in a dishwasher.

• _qren flaming foods under the hood,
mrn the fan on.

• Foods for fiTing should be as (h 7 as
possible. Frost on frozen foods or moisture

on fiesh foods can cause hot fat to bubble
up and over sides of pan.

• Use little fat for eftecfive shallow or deep-
fat fiTing. Filling tire pan u_o tidl off_tt can
cause spillovers when food is added.

• If a (:ombinafion of oils or fats will be used
in fiTing, stir u)gether 1)efi)re heating, or as

fats melt slowly.

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

• Use deep fat thermomemr whenever
possible u_ prevent overheating fat beyond
the smoking point.

• To avoid the possibility of a burn or elecuic
shock, aM_,s be certain that fire controls
for all surface units are at OFFposition and
all coils are cool bef6r,e attempting m lift or

remove the unit.

Readandfollow this SafetyInformationcarefully.

SAVETHESEINSTRUCTIONS

5

Usingthesurfaceunits.

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

Surface CookingControls

Mediumhigh Medium10w

Yoursurfaceunitsandcontrolsaredesigned
togiveyoua varietyofheatsettingsforsurface

unitcooking.

At both OFFand HIpositions, there is a

slight niche so control clicks at those
positions; HImarks the highest setting;

LO,the lowest setting.

How to Set the Controls

[] Push the conuol knob in.
[] Turn either clockwise or

counterclockwise to desired
heat setting.

Control nmst be pushed in to set only
fiom the OFFposition.

Heat SettingGuide

HI--O.ui( k start fin (ooking; 1)ring water
to boil.

MEDIUMHIGH--Fastfi7, pan broil;
maintain fhst boil on largealnount

offi)od.

MED--Sm_te and brown; maintain slow
boil on large amount of food.

MEDIUMLOW--Steam rice, cereal;
maintain serving temperature of

most foods.

In a quiet kitchen, you may hear slight
clickingsounds during cooking,

indicating heat settings selected are being
maintained.

Sxdtching heats to lfigher settings always
shows a quk ker dmnge than switdfing to

lower settings.

When conuol is in any position other than
OFF,you can mrn it xdthout pushing in.

Be sure you mrn conuol to OFFwhen

you finish cooking. An indicator light
will glow when ANY heat on any sudi_ce

unit is on.

LO--(]ook after starting at HI; cook xdth
little water in covered pan.

NOTE:

[7] At HI or MEDIUMHIGH,never leave

food unattended. Boilovers (ause
smoking; greasy spillovers may

(at(h fire.

[] At MEDIUMLOWor LO,meh

chocolate, butter on slnall unit.

Cookingtips

• Use medium- or heaxT-weight
cookwme. Ahmfinum cookwme

conducts heat fitster than other
metals. Cast-iron and coamd cast-iron
cookwme is slow m absorb heat,

but generally cooks evenly at low or
medium heat settings. Steel pans may
cook unevenly if not combined with

other metals.

• Do not overfill cookwme with flit
that may spill over when adding fi)od.

Frosty fi)ods bubble vigorously. Watch
fi)ods hying at high temperatures.

Keep range and hood clean fiom
accumulated grease.

• To conserve the most cooking energT,
pans should be fiat on the bottom,

have straight sides and tight fitting
lids. Match the size of the saucepan

to the size (ff the sudhce unit. A pan
that extends more than an inch

beyond the edge of the drip pan
traps heat, which cm_ses "crazing"

(fine haMine cracks) on porcelain,

and discoloration ranging fiom blue
to dmk gray on chrome drip pans.

Usingtheoven.

The 0 VEN TEMP/(nob is iocated on _hecontrol pane/on the front of the range.

Oven TemperatureControl

To use the oven, simply unn the knob to

the desired cooking temperaunes, which

are marked in 25°F. increments on tile

dial. OVEN rEM¢ maintains the
temperaune you set, fiom I/I/M(170 °F.)

to BROIL(550°F.).

OvenShelves

TheOvenCycl/bgbght glows until the oven
reachesyourselected temperature,thengoes off

and on with the ovenunit(s)dunbg cooklbg.

Tile shelves me designed with stop-locks

so when placed correctly on the shelf
supports, they will stop befi)re coming

completely out of the oven and will not
tilt when you me rem()ving ti)od flom

them or placing ti)od on them.

When placing cookware on a shell pull
the shelf out to the bump on the shelf

support, Place the cookware on the
shelf, then slide the shelf back into the

oven, This will eliminate reaching into
tile hot oven.

OvenSheffPositions

The oven has four shelf supports-,4

(bottom), B,Cand D (top).

Shelf positions for cooking are suggested
on I'_lking and Roasting pages.

Toremove the shelves fromthe oven, pull

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

Toreplace, place shelf on shelf support

with stop-locks (cuvved extension of
shell) tacing up and toward back of oven.
Tilt up fiont and push shelf toward back

of oven until it goes past the bump on the
shelf support. Then h)wer flont of shelf

and push it all the way back.

Theoven has 4shell _osifions.

Thetypeof margarine will affect bakingperformance!

Mostraclpesforbakinghavebeendeve/oped
usinghighfatproductssuchas butteror
margarine(80%fat).ffyoudecreasethe fat,the
recipemaynotgivethesameresuitsaswitha
higherfatproduc_

Redpe tailure can resuh if cakes, pies,

pastries, cookies or candies me made with

lowtat spreads. Tile lower tile tilt content
of a spread pro&lct, the more noticeable

these differences become.

Federal standmds require pro(hlcls
labeled "margarine" to contain at least

80% tat byweight. I,ow lilt spreads, on
the other hand, contain less tht and more

water. The high moislure content of these
spreads afliects the tex/ure and flavor of

baked goo(g. For best resuhs with your
old titvorite recipes, use mmgmine,

butter or stick spreads containing at
least 70% vegetable oil.

Usingtheovenforbaking or masting.

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

How to Set Your Oven for Baking or Roasting

[] Position tim shelf or shelves in tim

oven. If cooking on two shelves at the
same time, stagger the pans for best

heat circulation.

[] Close oven door. Turn OVENTEMP

knob clockwise to desired temperature.
Preheat oven fi)r at least 10 minutes

if preheating is ne( essaU.

Shelf Positions

• Most baking is done on the second

sheff position (B)fi'om the bottotn.

• When baking flnee or fi)ur items, use

two shelves positioned on the second

and fourth sets of supports (B & D)

fl-on_ bottoin of oven.

Preheating

• Preheating the oven takesabout 10

minutes.

• Preheat tile oven only when necessat) _,
usually fi)r baking.

[] Place food in oven on center of shelf.

Allow at least 2 inches between edge

of bakeware and oven wall or
a({ja(ent (ookware.

[] Checkii)odfor doneness at

nfininmm time on recipe. Cook
hmger ifne( essa U. Turn OVENTEMP

knob to OFFand remove food.

• Bake angel food cakes on first slieR

position (A)fl'otn bottotn of oven.

• Roasting is usually done on the bottom

slmlf position (,4).

• Most roasts xfill cook satislilctorily

whhout preheating.

• If you find preheating is necessmy,
keep an eye on the indicator light and

put tbod in the oven promptly after
light goes out.

VERYIMPORTANTNOTE:

When baking or roasting, NEVER

turn the OVENTEMPknob to
BROILand back to the desired

temperature. TumflTgthe OVEN
TEMP knob to BROILsets the

thermostat f17a BROILmode. See
the BroilflTg section f17this guide.

Toreset the thermostat to Rake,
turn the OVENTEMPknob to OFF

then back to the desired
Rake/Roast temperature.

8

Baking and RoastingTips

• Follow a tested redpe and measure the
ingredients (arefiflly. Ifyou are using a

pa&sNe mix, ti)lh)w label dire(tions.

• Do not open the oven door during
a baking operation-heat will be lost

and the baking time might need to
be extended. This c{nfld cause poor

baking resuhs, lfy(tu nmst open the

door, open it prodally-only 3 or
4inches-and close it as quickly

as possible.

• Roasting is cooking by &y heat.
Tender meat or pouluy can be roasted

unc()vered in your ()yen. Roasting

temperatures, which sh{nfld be low and

steady, keep spattering to a minimum.
When roasting, it is not necessmy to sere,
baste, c{txvr or add water to your meat.

• Frozen roasts ofbeeL pork, lamb, etc.,
can be started without thawing, but

allow 10 to 25 minutes pet pound
additional time (10 minutes pet pound

tin roasts under 5 pounds, more time
tin lmger roasts).

• Thaw most fiozen pouluy betore
roasting to ensure even doneness.

Some commercial fiozen pouluy
can be cooked successflflly without

thmdng. Folh)w (firecfions given on
package label.