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
Installation Instructions
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¢ 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.
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