Hotpoint RA724K4WH, RA724K3WH, RA724K2WH, RA720K4WH, RA720K4CT Owner’s Manual

ge.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, 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 Instruc_tions

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

49-88025-7 05-07 J17

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 toprevent property damage, personal injury, or loss of fife.

ANti-TIPDEVICE

All rangescan tip and injury could result.

Topra vent accidental tipping of the range, attach # 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- tip
device WB2X7909.

Tocheck if the device is installed and engaged properly, carefully tip the range forward. The Anti-tip
device should engage and prevent the range from tipping over.

If yon pull d)e Iang_ ont from tim wall for any reason, n/aLe snre file devke is properly
engaged when yon push tile range back against tile wall. If it is not, there is a possible risk of

the range tipping over and causing ii_tn T if yon or a child stand, sit or lean on an open door
Please refer m tile And-Tip device information in this mamlal. Failure m rake this piecaufion

could resnh in tipping of tile rang> and inju U.

SAFETYPRECAUtiONS

When using electrical appflances, basic safety pracautions should be foflowed, including the following:

• Use this appliance only for its intended • Don t allow anyone to climb, stand or
use as described in this n/anna], hang on tile door or range top. They

• Be snre yonr appliance is properly
installed and grounded by a qualified

mchnician in accordance wifll tile
i)rovided installation insunctions.

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

iecommended in this manual. All other
servicing should be refeITed m a qualified

mchnician.

• Before performing any service
reconm/ended in d)ese instrucuons,
DISCONNECT THE RANGE PO_&:ER

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

• Do not ]eme children alone---dlildren
should not be left alone or unattended in

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

any part of the appliance.

could damag_ die range and exen tip it
ox>i; causing sex>re personal iioury.

• CAUTION: ITEMS OF INTEREST TO
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 INJURED.

• Nexer wear loose-fitting or hanging
garments while using tile appliance.
Flammable material could be ig_ited
if brought in contact wifll hot heating
elements and may cause sex,re bniTls.

• Use only dry pot holders--moist or damp
pot holders on hot snrPaces may result in
bums from steam. Do not let pot holders
touch hot headng elen/ents. Do not use a

towel or other bulky cloth.

For your safety, never use your appliance
for wmaning or heating tile room.

• Storage in or on appliance--Flanmml)le

2

materials should not be stored in an oxen

or Ileal snit_ace 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 ormore 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

fl 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 smfitce 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 &w 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

Yoursurfaceunitsandcontrolsarefleslgned
togiveyoua varietyof heatsettingsforsurface
unitcooking.

M both LO and HI positions, there is

a slight niche so control clicks at those
positions; HI marl_s tile highest setting;
tO, the lowest setting.

In a quiet kitchen, you may hear
slight clicking sounds during cooking,

indicadng heat settings selected are being
maintained.

Sxfitching heats to higher settings always
shows a quicker change in temperature

than switching to lower settin *s

How to Set the Controls

[] Push tile control knob in.

[] Turn either clockwise or

counterclockwise to desired
heat setting.

Control n/list be pushed in to set only
fl'om tile OFFposition.

OFF

Heat SettingGuide

HI -Quick start fi)r cooking; bIing water
to boil.

MEDIUMHIGH-Fast fl% pan broil;
maintain ti_stboil on large amount

low

Medium

of food.

high

MED- Saute and brown; maintain slow
boil on lmge amount of food.

MEDIUM LOW- (_ereal; maintain seiMng
temperature of most fi_ods.

X,_hen control is in any position
other than OFF,you can ttlrn it without

/ushin * in

Be StlI'e x,Otl ttlrn conti'ol to O_ when
xou finish cooking. An indicator light

will glow when ANY surti_ce unit is on.

A Burner On indicator light xfill glow
when any surli_ce unit is on.

LO- C,ook after starting at HI; cook
with little water in coxered pan. Use to

steam rice.

NOTE."

At HI or MEDIUM HIGH, never leave

i¢1

fi)od unattended, goiloxeis cause
smoking; greas) si)illoxei_ may

catch fire.

[_] At LO,melt chocolate, butter on

small unit.

Cooking tips

• Use medium- or hea\3_veight

cookware. Ahiillinuil/cookware
conducts heat tipster than other

metals, Cast-iron and coated cast-iron

cookw;li'e is slow to [IbsoI'b heat,

but generally coo!<s evenly at low or
medium heat settings. Steel pans may

cook unevenly if not combined with
other metals.

• Do not overfill cookware with tilt

that may spill over when adding t0od.

Frosty foods bubble vigorousl> Watch
foods fl')ing at high temperatures.

IZeep range and hood clean fl'om

accumulated 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 saucepan

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

beyond tile edge of tile dxiI) pan
traps heat, which causes "crazing"

(fine hairline cracks) on porcelain,

and discoloration ranging fl'om blue
to dark gray on chrome (hi I) pans.

Usingthe oven.

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

OVEN ® TEMP

Bump

Oven TemperatureControl

To use the oven, simply mrn the knob
to the desired cooking temperatures,

which are marked in 25°F increments

on the dial. OVEN TEMP maintains the
teini)erature you set, ti'oin 200°1:t(> BROIL.

Oven Shelves

The shelves are designed with stop-locks
so when placed correctly on the shelf

supports, they will stop beflwe confing
conq)lemly Otlt of the oven and will not

tilt when p)tl are removing fi)od ti'om
them or placing fi)od on them.

When plating cookware on a shelf, pull

the shelf out to the bunq) on the shelf
suI)port. Place the cookware on the

shelf, then slide the shelf back into the
()veil. This will eliminate reaching into

the hot ()veil.

TheOvenCyc/i)_gbghtg/owsuntiltheoven

reachesyourselectedtemperature,thengoesoff

andonwith theovenunit(s)dun?)gcookl?)g.

Toremove the shelves from the oven, pull

tl_em toward you, tilt fl'ont end upward
and pull them ()tit.

Toreplace, place shelf oil shelf suI)port

with stoI>locLs (curved extension of
sheff) fitting up and toward back of oven.

Tilt up ti'ont and push shelf toward back
(ff ()veil until it goes past the lxunp on

the shelf sui)port. Then lower ti'ont of
sheff and push it all the way back.

Theovenhas4shelfpositions.

OvenShelf Positions

The oven has fi)ur shelf supports_

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

Shelf positions fi)r cooking are suggested
oil Baking and Roasting pages.

k"

Useof AluminumFoil

• H desired, a sheet oI _lhII/lintIIll

toil may be used on the floor of the

()veil trader the bake element.

Be certain foil does not touch bake
element Ahunimun fi)il used in this

way may slightly afli_ct the browning
of some foods. Change fi)il when it

becon/es soiled.

• DONOT place a sheet of almninun_

ff)il on the shelf. To do so may result
in iml)ropedy cooked fiiods, dan/age

to oven finish and increase in heat
on outside surtilces of the ()veil.

You may use altuninun_ fi)il to line the
broiler pan and broiler grid. HoweveI;

you must mold 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 the sheff or shelves in the

[]

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

best heat circulation.

Close o_,en dooi: mlli'n

[]

OVEN TEMP kabob clock_ise to

desired temperature. Preheat oxen
for at least 10 minutes if I)reheating,

is necessa i5',

Sheff Positions

] Place I(:,(:,(l in o_en on center of

shelf. _Mlow at least 2 mche_ between
edge of bakeware and oven wall or

ac!iacent cookware.

[] Check food for doneness at

minimmn time on redpe. Cook
longer if necessm_'. Tm'n OVEN

TEMPknob to OFF and renlove

food.

OVEN ® TEMP

• Most baking is done on the second

shelf position (B) or the third shelf
position (C) ti'om the bottom.

• _q_en baking three or fimr items, use
two shelxes positioned on the second

and tom'th sets of supports (B & D)

ii'OI// bottoI// (:,_'o'_en.

Preheating

• Preheating the o_en takes about 10

mimKes.

• Preheat the oven only when necessary,
usually fin" baking

Bakingand RoastingTips

• Follow a tested recipe and measure the

ingredients careflflly: If you are using a
package mix, follow label directions.

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

and the baking time might need to
be extended. This could cause poor

baking results. If you must open the
doo_; open it i)artially---_mly 3 or

4 inches--and ('lose it as quickly
as possible.

• Roasting is cooking by (hT heat.
Tender meat or I)oult_T can be roasted

tmcovered in your oven. Roasting
temperatures, which should be h)w

and steady, kee I) spattering to a
minimum. _,_]_en roasting, it is not

necessai'_' to seal; baste, cover or add
water to VO/li" illeat.

• Bake angel fi)od cakes on fi_t shelf
position (A] fl'om bottom of o'_en.

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

• Most roasts will cook satisfi_ctorilv

without preheating.

• If you find preheating is necessary,
keep an eve on the Oven Cycle light

and put food in the oven promptly
after the light goes out. The Oven

Cycle light will then cycle on and off

with the oven them/ostat as it cycles

to i//aintain {)veil tei//pei'attli'e.

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

alh)w l 0 to 25 minutes per potmd
additional time (10 minutes per pound

for roasts trader 5 pounds, more time
lot larger roasts).

• Thaw most fl'ozen poult_ T heft)re
roasting to eIlStlI'e even doneness.

Some comme_vial fl'ozen poult_ T
can be cooked successfifllv without

thawing. Folh)w directions given on

package label.

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. The adjustment will be retained after a power failure.

OVEN • TEMP

.;7

Frontof OVENrEMPknob

(knobappearancemayvary)

@

BackofOVENTEMPknob

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
scre_:s 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 mrn 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 tot 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 l 0°E

(Range is l)lus or minus 60°F fl'om

tile anxm:) _4'e suggest that you make
tile a(!justment one click ti'om tile

original setting and check oven

perfommnce before making any
additional a(!jtlstments.

After the adjustment N made, retighten

[]

screws so the_ are smlg, but be

carefifl not to overtighten.
Replace the knob, matching the fiat

[]

area of the knob to the shaft, and

check perlimnance.

Thetype ofmargarine 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.

Recipefailurecanresultifcakes,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

fhvoiJte recipes, use inargaiJne, butter or
stick spreads containing at least 70%

vegetable oil.