Hotpoint RA724K1WH Owner’s Manual

ge.com
Safety Instructions ........ 2-4
Operating Instructions
O_en .................... 6-9
Surface Units ................ 5
Care and Cleaning
Broiler Pan and Grid ........ l l
Cooktop ............... 10, 11
Knobs .................... 12
Oven Door . ............... 11
Oven Heating Elements ...... 11
Oven Interior .............. 12
Painted Surfaces ............ 19
Shelves ................... 10
Surface Units and Drip Pans ...10
HOTPOINT
t7,4720
17A724
Anti-Tip Device .......... 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
Warranty .................. 23
Write the model and serial
numbers here:
Model # Serial #
You can find them on a label
under the cooktop. See the
I,ift-Up Cooktop section in this
tl/aIltlal for ilIstItlctiolls oi1 how
to lift the cooktop.
183D9541PO02
49-88025 12-05J17
IMPORTANTSAFETYINFORMATION. READALLINSTRUCTIONSBEFOREUSING.
A 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.
ANti-TIPDEVICE
All rangescan tip and injury could result.
Toprevent accidental tipping of the range, attach it to the waft by installing the Anti--tip device supplied.
If the Anti--tip device supplied with the range does not fit this application, use the universal Anti--17p device WB2X7909.
ii}i;i{iii_!iiiiiii
Tocheck if the device is installed and engaged properly, carefully tip the range forward. TheAnti--tip device should engage and prevent the range from tipping over.
If yon pnll tile range ont fronl tile wall for ally' reason, n/ake snre tile device is properly
engaged when yon push tile range back against tile wall. If it is not, theie is a possible risk of tile range tipping over and causing iiIjni T if yon or a child stand, sit or lean on an open door
Please refer to tile Axlfi-Tip device infoi_nafion ill this mamlal. Failure to rake this piecaufion could resnh ill tipping of tile rang> and inju U.
SAFETYPRECAUtiONS
When using electrical appliances, basic safety precautions should be foflowed, including the following:
Use this appliance only for its intended Doll t allow anyone to climb, stand or
use as described in this n/anna].
Be snre yonr appliance is properly
installed and grounded by a qualified mchnician ill accordance wifll tile
provided installation insunctions.
Don't attempt m repair or ieplace any part of your rang_ unless it is specifically
iecomnmnded in this manual. All other servicing should be refeIxed m a qualified
mchnician.
Before perforn_ing any service recomn/ended in fllese instructions, DISCONNECT THE RANGE PO_4:ER
SUPPI,Y AT THE HOUSEHOI,D DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.
Do not leme children alone---children should not be left alone or unattended in
all area where an appliance is ill use. They should nexer be allowed to sit or stand on
any part of tile appliance.
hang on tile door or rang_ top. They could damag_ file range and even tip it ox_I; causing sex.re personal iiijui>
CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPIASH OF A RANGE-- CHILDREN CIJMBING ON THE RANGE TO REACH ITEMS COUI.D
BE SERIOUSI X INJURED.
Ne_er wear loose-fitting or hanging gamlents while using tile appliance. Flamnlable material could be ig_ited if brought in contact Mill hot heating elements and may cause sex>re bnixls.
Use only dU pot holders--moist or damp pot holders on hot snrtZaces may result in btn_ls from smam. Do not let pot holders touch hot headng elen/ents. Do not use a
towel or other bulky cloth.
For your safeff, nexer use your appliance for wam_ing or heating tile room.
Storage in or on appliance--Flanmlable
2
materials should not be stored in an oxen
or Ileal sniiCace nnits.
x A WARNING!
2 'T. SAFETYPRECAUTIONS
2.-,__ Kee I) hood and grease fihers clean to
/_'r_ _ maintain good ,enting and to axoid
grease fires.
Do not let cooking grease or other
flammable mamfials accunnflate in or
near tile rang_.
Do not use wamr on gxease fires. Nexer pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie
sheet or fiat tray. Flaming grease outside a
pan carl be put ont by co\Piing XVJfl/ baking soda oI; if available, a multi-
purpose drT chemical or foam-wpe fire extinguisher
ge.com
Do not touch heating elements or inmi-ior surtZace of oven. These surt_aces m W be hot
enough to bum exen though they are dark in color During and after use, do not
touch, or let clothing or other flammable
mamfia]s contact surthce units, areas
nearby the surface units or any interior area of rile oven; allow sufficient time for
cooling first.
Pomnfially hot s/lrP, tces include tile cookmp and areas facing file cookmp, o\>n vent opening and surt_aces near file opening, and crevices around file oven
door Remember: Tile inside surt_ace of rile ox>n m W be hot when rile door is opened.
COOKMEATANDPOULTRYTHOROUGHLY...
Cookmeat andpoultry thoroughly--meat toat least an INTERNALtemperatureof 160°Fandpoultry toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallypretects against
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 food conminei3 in tile oven. Pressure could build up and tile container could bnrst, causing an injury.
Kee I) oven free fiom giease buildup.
Place oven shelf in desiied po0tion while oxen is cool. If shehes mnst be handled
when hot, do not let pot holder contact heating elements in file ox>n.
Pulling ont shelf to tile shelf stop is a com>nience in lifting hemy' foods. It is also a precaution against bums flom touching hot surfaces of rile door or
OXPI1 walls.
When using cooking or roasdng bags in ox>n, tbllow tile manufi_cturer's directions.
Do not use your ox>n to drT newspapers. If oveflmamd, they can catch fire.
Kee I) tile 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 fiat 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 ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.
Nex_r leax_ surl_ace units unattended at high heat settings. Boilox>r causes smoking
and g_easy spillox_rs that may catch on
fi re.
Be sure dlJp pans axe in place. Their absence dining cooking could damag> range parts and wiring.
Don't use aluminuna foil m line &ip
pans oi anywhere in file o_>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 for rang>-mp seIMce; others may
break because of the sudden change in
temperature.
To minimize the possibility of burns,
ig_ifion of flammable materials and spillage,
the handle of a container should be turned toward the cenmr of the range withotlt
exmnding ox>r nearby smfltce units.
A]wws tux_l surface unit to OFFbefore
renlo\'ing cookware.
Keep an eye on foods being tided at HI or MEDIUM HIGH heats.
To axoid die possibili U of a bum or
electric shock, always be certain that the
controls for all suri_tce units are at OFF position and all coils are cool before
attempting to ]ift oi remo\> the unit.
Don't immerse oi soak removable surface units. Don't put fllem in a dishwasher
Do not flame foods on die cookmp. If you do flame foods under the hood, mm file fail Oil.
Foods for flTing should be as &T as possible. Frost on frozen foods or moisul_e
on fiesh fbods can cause hot fat to bubble 11I) and ox>r sides of pan.
Use little flit for efl>ctive shallow or deep- fat flTing. Filling the pan mo fldl of i_atcan cause spilloxers when tbod is added.
If a combination of oils or fats will be used in flTing, sot togedler befoie headng, or as
fats melt slowly.
Alwws heat fat slowl> and watch as it heats.
Use a deep-flit dlennomemr whenexer possible to prexent ox>dleating fat beyond the smoMng point.
Use exneme caudon when mo_ing a grease filled pan or disposing of hot g_ease.
READANDFOLLOWTHISSAFETYINFORMATIONCAREFULLY.
SAVETHESEINSTRUCTIONS
4
Usingthe surfaceunits, ge.com
Throughout this manual, features and appearance may vary from your model.
Surface Cooking Controls
Medium low
OFF
Yoursurfaceunitsandcontrolsarefleslgned togiveyouavarietyof heatsettingsforsurface unitcooking.
M both LO and HI positions, there is
a slight niche so control clicks at those positions; HI marks tile highest setting;
tO, the lowest setting.
How to Set the Controls
[] Push tile control knob in.
[] Tm'n either clockwise or
cotmterclockwise to desired heat setting.
Control n/ust be pushed in to set only fl'om tile OFFposition.
Heat SettingGuide
HI -Quick start fi)r cooking; bring water to boil.
MEDIUM HIGH-Fast fl'x pan broil; maintain fi_st boil on large amount
of food.
Ifigh
MED- Saute and brown; maintain slow boil on lmge amotmt of food.
MEDIUM LOW- Cereal; maintain serving temperature ot most toods.
In a quiet kitchen, you may hear slight clicking so/mds dining cooking,
indicadng heat settings selected are being maintained.
SMtching heats to higher settings ahvavs shows a quicker change in temperatm'e
than switching to lower settin *s
X,_hen control is in any position other than OFF,you can ttlrn it without
mshin_* in.
Be StlI'e x,Otl ttlYn control to O_ when xou finish cooking. An indicator light
will glow when ANY sm'fi_ce refit is on. A Burner On indicator light xfill glow
when any surli_ce trait is on.
LO- Co()k after starting at HI; cook with little water in coxered pan. Use to
steam rice,
NOTE."
At HI or MEDIUM HIGH, never leave
i
fi)od tmattended, goiloxe_s cause smoking; greas) si)illoxe_ may
catch fire.
[_] At LO,melt chocolate, butter on
small mfit.
Cooking tips
Use medium- or hea\)_veight
cookware. Ahllllintlil/cookware conducts heat fi_ster than other
metals, Cast-iron and coated cast-iron
cookware is slow to [ibsoi'b heat,
but generally cooks evenly at low or medium heat settings. Steel pans may
cook tmevenlv if not combined with other metals.
Do not overfill cookware with fat
that may spill over when adding t0od.
Frosty foods bubble vigorousl> Watch foods fl')ing at high temperatures.
Kee I) range and hood clean fl'om
accumulated grease.
To conserve tile nlost cooking energ)'; pans should be fiat (m tile bottom,
have straight sides and tight-titting lids. Match the size ot the saucei)an
to tile size of tile stu'fi_ce unit. A pan that extends more than an inch
beyond tile edge of tile drip pan traps heat, which causes "crazing"
(fine hairline cracks) on porcelain,
and discoloration ranging from 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 @TEMP
Bum
Oven TemperatureControl
To use the oven, simply mrn the knob
to the desired cooking temi)eramres ,
which are marked in 25°F increments
on the dial. OVEN TEMP maintains the teinperature you set, fl'oin 200°1:t(> BROIL.
Oven Shelves
The shelves are designed Mth stop-locl<s so when placed correctly on the shelf
sui)ports, they will stop beflwe coming
complemly Otlt of the oven and will not tilt when um are removing fl)od ti'om
them or placing fi)od on them.
When plating cookware on a shell, pull
the shelf out to the bump on the shelf
sui)port. Place the cookware on the shelf, then slide the shelf back into the
oven. This will eliminate reaching into the hot oven.
TheOvenCyc/i)_gbghtg/owsuntiltheoven
reachesyourselectedtemperature,thengoesoff
andonwith theovenunit(s)dun?)gcookl?)g.
Toremove the shelves from the oven, pull
them toward you, tilt fl'ont end Ul)ward and pull them Otlt.
Toreplace, place shelf on shelf suI)port
with stoI>locl<s (curved exmnsion of shelf') fi_dng up and toward back of oven.
Tilt up ti'ont and push shelf toward back of oven until it goes past the bum I) on
the shelf supI)ort. Then lower ti'ont of shelf and push it all the way back.
1
Theovenhas4shelfpositions.
OvenShelf Positions
The oven has four shelf SUl)ports_
(bottom), B, C and O (top).
Shelf positions fl)r cooking are suggested on Baking and Roasting pages.
UseofAluminumFoil
It desired, a sheet ol ahlI/lintlIll toil may be used on the floor of the
oven under the bake element.
Be certain foil doesnot touch bake element _uminum fi)il used in this
way may slightly atti_ct the browning of some foods. Change fi)il when it
becomes soiled.
DONOT place a sheet of aluminum
foil on the shel£ To do so may result in improperly cooked fi>ods, damage
to oven finish and increase in heat on outside surfaces of the oven.
You may use ahmfinum fi)il to line the broiler pan and broiler grid. However;
you Inust n/old the fi)il tightly to the grid and cut slits in it just like the grid.
Usingthe ovenforbakingor masting, gecom
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 tile sheff or shelves in the
[]
(wen. If cooking on two shelves at the sanle tiine, stagger the l)ans for
best heat circulation.
Chise ox, en dooi: mlli'n
[]
OVENTEMPkalobclock_ise to
desired teini)eiature. Preheat oxen for at least lO ininutes if i)reheafing
is necessa i5'.
Sheff Positions
] Place t()()d in ox, en on center of
shelf. _Mlow at least 2 inches between edge of bakeware and o_en wall or
ac!jacent cookware.
[] Check food fi)r doneness at
nlininlunl tiine on i'ecipe. Cook longer if necessai 3. Turn OVEN
TEMP k,lob to OFF and i'eino,,e
_oo(l.
OVEN ® TEMP
Most baking is done on the second
shelf I)ositiInl (B) or the third shelf I)osifion (C) fl'oni the bottom.
_._q/en l)akiil_ thIee oi four lteIns, use two shelves positioned on the second
and fourth sets of suI)I)orts (B & D) fl'oin bottoni of o'_eil.
y - . - ,
Preheating
Preheating the o_en takes about 10
ininutes.
Preheat the ()veil ()ill)' when necessary, usually fi)I" 1)a!dng
Bakingand RoastingTips
Follow a tested recipe and nieasure the
ingredients careflflly: If you are using a i)ackage inix, tollow lal)el directions.
Do not open the oven door duiing a 1)aking oi)eration--heat will be lost
and the 1)aking tiIne nlight need to be extended. This could cause i)oor
1)aking results. If you nI list open the dooI; open it i)artially---_mly 3 or
4 inches--and close it as quickly as i)ossible.
Roasting is cooking by dry heat. Tender ineat or I)oultry can be roasted
uncovered in vour oven. Roasting teini)eratures, which should be low
and steady, kee I) si)attering to a nlininluin. _4]_eI1 roasting, it is not
necessai'_' h) seal; baste, cover or add water to VO/li" illeat.
Bake angel fi)od cakes on fiI_t shelf i)osition (A] fl'oni bottoni of o_ei1.
Roasting is usually done on the 1)ottoin shelf position (,4).
Most roasts will cook satisti_ctorilv
without i)reheating.
If you find i)reheating is necessary, kee I) an eve Oil the Oven Cycle light
and put food in the oven i)ronli)tly after the light goes out. The Oven
Cycle light will then cycle on and off
with the ()veil thei)nostat as it cycles
to i/iaintain ()veil tei/ll)ei'atui'e.
Frozen roasts (ff beef, I)ork, lanll), etc., can be started without thawing, but
allow l 0 to 25 nlinutes per i)ound additional dine (10 niinutes per pound
for roasts under 5 I)ounds, niore tiIne for larger roasts).
Thaw niost fl'ozen poultfy befoi'e
roasting to enstlI'e even doneness. SoIne conlniercial fl'ozen i)oultiT
can be cooked successfiillv without thawing. Follow directions given on
i)ackage lal)el.
Adjusttheoventhermostat--Easy todoyourself!
Youmay find that your new oven cooks differently than the one it 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 20_40°F.
NOTE: This adjustment will not affect the broiling temperatures. Theadjustment will be retained after a power failure.
OVEN TEMP
"4
Front of OVENTEMPknob (knob appearancemay vary)
Back of OVENTEMPknob
ToAdjustthe Thermostatwith this TypeofKnob
Pull the OVEN TEMP knob off the range
[]
and look at the back side.
To make an a(!jusm_ent, loosen
(al)l)ro_mately one turn), but do
not completely remove, tile two screws on tile back ot tile knob.
With tile back of tile knob fi_cing
[]
you, hold tile outer edge of the knob with one hand and tm'n tile fl'ont ot
the knob with the other hand. To increase tile oven temperatm'e,
move tile top screw toward tile right.
You'll hear a click fin" each notch wm
move the knob.
To decrease tile oven temperature,
moxe tile top screw toward tile left.
Each click will change tile oven temperature approximately 10°E
(Range is l)lus or minus 60°F fl'om
tile anxm:) We suggest that w_u make tile a(!jusm_ent one click fl'om tile
original setting and check oven
perfommnce before making any additional a(!jusm_ents.
,liter the adjustment is made, retighten
[]
screws so they are snug, but be
carefifl not to overtighten. Replace the knob, matchii_g the fiat
[]
area of the knob to the shall and
check perlommnce.
Thetypeofmargarine will affectbakingperformance!
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.
Recipefailurecanresultif cakes,pies,pastries, cookiesorcandiesaremadewithlow-fatspreads.
Thelowerthefatcontentofa spreadproduct,the
morenoticeablethesedifferencesbecome.
8
Federal standards require products labeled "margarine" to contain at least
80% tilt by weight. Ixmqht spreads, on the other hand, contain less fat and more
water: Tile high moisture content ot these
spreads affects tile texture and flavor of baked goods. For best results with w_m" old
thvoIJte recipes, use inargaiJne, butter or stick spreads containing at least 70%
vegetable oil.
Loading...
+ 16 hidden pages