0Range

Contents

Aluminum Foil 20 Preheating 5, 17Appliance Registration 2 Roasting/Roasting Guide 18, 19

Canning Tips 9 Shelves 12, 25Care and Cleaning 22-25 Thermostat Adjustment 24

Clock 14 Problem Solver 26

Consumer Services 27 Safety Instructions 3,4

Energy-SavingTips 5 Surface Cooking 8-11Features 6, 7 Control Settings 8

Model and Serial Numbers 2 Cooking Guide lo, 11Oven 12 Cookware Ti_s 10.11

Baking/Baking Guide 15-17 Warranty Back CoverBroiling/Broiling Guide 20,21

Continuous Cleaning 22Control Settings 13, 14

Door Removal 23 GE Answer CenterLight; Bulb Replacement 23 800.626.2000

Model JDC27GPJDS26GPJDS27GP

GE Appliances

Help us help you...

Read this book carefully.

It is intended to help you operateand maintain your new rangeproperly.

Keep it handy for answers to yourquestions.

If you don't understand somethingor need more help, write (includeyour phone number):

Consumer Affairs

GE AppliancesAppliance ParkLouisville, KY 40225

Write down the modeland serial numbers.

You'll find them on a label

underneath the cooktop.

These numbers are also on the

Consumer Product OwnershipRegistration Card that came withyour range. Before sending in thiscard, please write these numbershere:

Model Number

Serial Number

Use these numbers in anycorrespondence or service callsconcerning your range.

If you received adamaged range...

hnmediately contact the dealer (orbuilder) that sold you the range.

Save time and money.Before you request service...Check the Problem Solver in theback of this book. It lists causes of

minor operating problems that youcan correct yourself.

If you need service...

To obtain service, see theConsumer Services page in theback of this book.

We're proud of our service andwant you to be pleased. If for somereason you are not happy with theservice you receive, here are threesteps to follow for further help.

FIRST, contact the people whoserviced your appliance. Explainwhy you are not pleased. In mostcases, this will solve the problem.

NEXT, if you are still not pleased,write all the details--includingyour phone number--to:

Manager, Consumer RelationsGE AppliancesAppliance ParkLouisville, KY 40225

FINALLY, if your problem is stillnot resolved, write:

Major Appliance ConsumerAction Panel

20 North Wacker Drive

Chicago, IL 60606

2

IMPORTANT SAFETY INSTRUCTIONSRead all instructions before using this appliance.

When using electrical appliances,basic safety precautions shouldbe followed, including thefollowing:

,Use this appliance only for itsintended use as described in this

manual.

,Be sure your appliance is

properly installed and groundedby a qualified technician in

accordance with the providedinstallation instructions.

,Don't attempt to repair

or replace any part of yourrange unless it is specificallyrecommended in this book. All

other servicing should be referred

to a qualified technician.

,Before performing anyservice, DISCONNECT THERANGE POWER SUPPLYAT THE HOUSEHOLD

DISTRIBUTION PANEL3Y REMOVING THE FUSE

OR SWITCHING OFF THE

CIRCUIT BREAKER.

,Do not leave children alone--children should not be left alone

or unattended in an area where an

appliance is in use. They shouldnever be allowed to sit or stand

on any part of the appliance.

,Don't allow anyone to climb,stand or hang on the door,

drawer or cooktop. They coulddamage the range.

,CAUTION: ITEMS OF

1NTEREST TO CHILDREN

SHOULD NOT BE STORED1N CABINETS ABOVE A

RANGE OR ON THEBACKSPLASH OF A

RANGE--CHILDRENCLIMBING ON THE RANGE

TO REACH ITEMS COULDBE SERIOUSLY INJURED.

,Never wear loose-fitting or

hanging garments while usingthe appliance. Flammable

material could be ignited if

brought in contact with hotheating elements and may causesevere burns.

,Use only dry pot holders--moist or damp pot holders on hot

surfaces may result in bumsfrom steam. Do not let pot

holders touch hot heatingelements. Do not use a towel or

other bulky cloth.

.For your safety, never useyour appliance for warming orheating the room.

,Do not leave paper products,cooking utensils, or food in theoven when not in use. Do notstore flammable materials in an

oven or near the cooktop.

.Do not store or use

combustible materials, gasolineor other flammable vapors and

liquids in the vicinity of this orany other appliance.

,Keep hood and grease filtersclean to maintain good ventingand to avoid grease fires.

,Do not let cooking grease orother flammable materialsaccumulate in or near the

range.

.Do not use water on greasefires. Never pick up a flaming

pan. Smother flaming pan onsurface unit by covering pan

completely with well-fitting lid,cookie sheet or flat tray. Flaming

grease outside a pan can be put

out by covering with baldng sodaor, if available, a multi-purpose

dry chemical or foam-type fireextinguisher.

.Do not touch heating elementsor interior surface of oven.

These surfaces may be hotenough to bum even though they

are dark in color. During andafter use, do not touch, or let

clothing or other flammablematerials contact surface units,

areas nearby surface units or anyinterior area of the oven; allow

sufficient time for cooling, first.

Potentially hot surfaces include

the cooktop, areas facing thecooktop, oven vent opening,

surfaces near the opening,crevices around the oven door,

the edges of the door window andmetal trim parts above the door.Remember: The inside surface

of the oven may be hot when thedoor is opened.

,When cooking pork, followthe directions exactly and alwayscook the meat to an internal

temperature of at least 170°F.

This assures that, in the remotepossibility that trichina may be

present in the meat, it will bekilled and the meat will be safeto eat.

(continued next page)

3

IMPORTANT SAFETY INSTRUCTIONS (continued)

Oven

• Stand away from range whenopening oven door. Hot air orsteam which escapes can causeburns to hands, face and/or eyes.

• Don't heat unopened foodcontainers in the oven. Pressure

could build up and the containercould burst, causing an injury.

•Keep oven vent ductunobstructed.

.Keep oven free from greasebuildup.

.Place oven shelf in desired

position while oven is cool. Ifshelves must be handled when hot,do not let pot holder contactheating units in the oven.

.Pulling out shelf to the shelfstop is a convenience in liftingheavy foods. It is also aprecaution against burns fromtouching hot surfaces of the dooror oven walls.

• Do not use aluminum foil to

line oven bottom or drip pansexcept as suggested in manual.hnproper installation of theseliners may result in electric shockor fire.

.When using cooking orroasting bags in oven, follow themanufacturer's directions.

•Do not use your oven to drynewspapers. If overheated, theycan catch fire.

•Be sure the vent duct is not

covered and is in place. Itsabsence during cooking coulddamage range parts and wiring.

Surface Cooking Units

•Use proper pan size--Thisappliance is equipped with one ormore surface units of different

size. Select cookware having flatbottoms large enough to cover thesurface unit heating element. Theuse of undersized cookware will

expose a portion of the heatingelement to direct contact and mayresult in ignition of clothing.Proper relationship of cookware toburner will also improve efficiency.

.Never leave surface units

unattended at HI heat settings.Boilover causes smoking and greasyspillovers that may catch on fire.

• Be sure drip pans and ventducts are not covered and are in

place. Their absence duringcooking could damage range partsand wiring.

.Don't use aluminum foil to line

drip pans or anywhere in the ovenexcept as described in this book.Misuse could result in a shock, firehazard or damage to the range.

.Only certain types of glass,glass/ceramic, earthenware orother glazed containers aresuitable for cooktop service;others may break because of thesudden change in temperature. Seesection on Surface Cooking forsuggestions.

.To minimize the possibility ofburns, ignition of flammablematerials, and spillage, the handleof a container should be turned

toward the center of the rangewithout extending over nearbysurface units.

.Always turn surface unit toOFF before removing cookware.

.Keep an eye on foods beingfried at HI or MEDIUM HI

heat settings.

•To avoid the possibility of aburn or electric shock, always becertain that the controls for all

surface units are at OFF positionand all coils are cool before

attempting to lift or removethe unit.

° Don't immerse or soakremovable surface units. Don't

put them in a dishwasher.

.When flaming foods are underthe hood, turn the fan off. Thefan, if operating, may spreadthe flame.

.Foods for frying should be as_rOV_Spn_d.hlo_ Frost. oILfrozen

or moisture on tresh roods

can cause hot fat to bubble up andover sides of pan.

.Use little fat for effective

shallow or deep-fat frying.Filling the pan too full of fat cancause spillovers when foodis added.

.If a combination of oils or fats

will be used in frying, stirtogether before heating, or as fatsmelt slowly.

• Always heat fat slowly, andwatch as it heats.

•Use deep fat thermometerwhenever possible to preventoverheating fat beyond thesmoking point.

SAVE THESEINSTRUCTIONS

4

Energy-Saving Tips

Surface Cooking

° Use cookware of medium-weightaluminum, with tight-fittingcovers, and flat bottoms whichcompletely cover the heatedportion of the surface unit.

.Cook fresh vegetables with aminimum amount of water in a

covered pan.

.Watch foods when bringing themquickly to cooking temperatures athigh heat. When food reachescooking temperature, reduce heatimmediately to lowest setting thatwill keep it cooking.

.Use residual heat with surface

cooking whenever possible. Forexample, when cooking eggs intheir shell, bring water and eggs toboil, then turn control knob to OFFposition and cover cookware withlid to complete the cooking.

.Always turn surface unit offbefore removing cookware.

Oven Cooking

.Preheat oven only whennecessary. Most foods will cooksatisfactorily without preheating, Ifyou find preheating is necessary,watch the indicator light, and putfood in oven promptly after thelight goes out.

.Always turn oven OFF beforeremoving food.

.During baking, avoid frequentdoor openings. Keep door openas short a time as possible if itis opened.

.Cook complete oven mealsinstead of just one food item.Potatoes, other vegetables, andsome desserts will cook togetherwith a main-dish casserole, meatloaf, chicken or roast. Choosefoods that cook at the same

temperature and in approximatelythe same amount of time.

.Use residual heat in the oven

whenever possible to finishcooking casseroles, oven meals,etc. Also add rolls or precookeddesserts to a warm oven, usingresidual heat to warm them.

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5

Features of Your Range

Model JDS26GPJDC27GPJDS27GP

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6

Feature Index

1 Bake Unit (may be lifted gently for wiping oven floor)

2 Broil Unit

3 Oven Interior Light

4 Lift-Up Cooktop(support rods hold it up to simplify cleaning underneath)

5 Model and Serial Numbers

(under cooktop)

6 Plug-In Surface Units

7 Chrome Plated Drip Pans

8 Surface Units "ON" Indicator Light

9 Controls for Surface Units

10 Oven Vent Duct (located under right rear surface unit)

11 Oven ControlsAutomatic Oven Timer

(turns your oven on and off for you automatically)Oven Control and ThermostatClockTimer

(lets you time any kitchen function, even when the oven is in use)

12 Oven Light Switch (lets you turn interior oven light on and off)

13 Oven Shelves (easily removed or repositioned on shelf supports)

14 Oven Shelf Supports

15 Removable Oven Door (easily removed for oven cleaning)

16 Broiler Pan and Rack

24,25

24,25

8

8

4

13, 1415

241414

Explained

on page

25

25

12,23

23

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Surface CookingSee Surface Cooking Guide.

Surface Cooking withInfinite Heat Controls

At both OFF and HI positions,there is a slight niche so control"clicks" at those positions; "click"on HI marks the highest setting;the lowest setting is LO. In a quietkitchen, you may hear slight"clicking" sounds during cooking,indicating heat settings selected arebeing maintained.

Switching heats to higher settingsalways shows a quicker changethan switching to lower settings.

How to Set the Controls

i|lll

Step 1: Grasp control knob andpush in.

Step 2: Turn either clockwise orcounterclockwise to desired heat

setting.

Control must be pushed into setonly from OFF position. Whencontrol is in any position otherthan OFF, it may be rotatedwithout pushing in.

Be sure you turn control to OFFwhen you finish cooking. Anindicator light will glow whenANY heat on any surface unit is on.

Cooking Guide forUsing Heat Settings

HI--Quick start for cooking; bringwater to boil.

MEDIUM HI (setting halfwaybetween HI and MED)--Fast fry,pan broil; maintain fast boil onlarge amount of food.

MED--Saute and brown; maintain

slow boil on large amount of food.

MEDIUM LO (setting halfwaybetween MED and LO)--Steamrice, cereal; maintain servingtemperature of most foods.

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

pall.

NOTE:

1. At HI, MEDIUM HI, neverleave food unattended. Boilovers

cause smoking; greasy spilloversmay catch fire.

2. At MEDIUM LO, LO, meltchocolate, butter on small unit.

8

Questions & Answers

'5- May I can foods andpreserves on my surface units?

A. Yes, but only use cookwaredesigned for canning purposes.Check the manufacturer's

instructions and recipes forpreserving foods. Be sure canner isflat-bottomed and fits over thecenter of the surface unit. Since

canning generates large amounts ofsteam, be careful to avoid burnsfrom steam or heat. Canning shouldonly be done on surface units.

Q. Can I cover my drip panswith foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cookingequipment, like an oriental wok,on any surface unit?

A. Cookware without flat surfacesis not recommended. The life ofthe surface units can be shortened

and the cooktop can be damagedfrom the high heat needed for thistype of cooking.

Q. Why am I not getting the heatI need from my surface unitseven though I have the knobs onthe right setting?

A. After turning surface units offand making sure they are cool,check to make sure that your plug-in units are securely fastened intothe surface connection.

Q. Why does my cookware tiltwhen I place it on the surface unit?

A. Because the surface unit is notflat. Make sure that the "feet" on

your surface units are sittingtightly in the cooktop indentationand the drip pail is flat on the rangesurface.

Q. Why is the porcelain finish onmy cookware coming off

A. If you set your surface unithigher than required for thecookware material, and let thecookware sit too long, thecookware's finish may smoke,crack, pop or burn, depending onthe pot or pan. Also, cooking smallamounts of dry food may damagethe cookware's finish.

Home Canning Tips

Canning should be done onsurface units only.

In surface cooking, the use of potsextending more than one inchbeyond the edge of the surfaceunit's drip pan is not recommended.However, when canning with awater-bath or pressure canner,large-diameter pots may be used.This is because boiling watertemperatures (even under pressure)are not harmful to cooktop surfacessurrounding the surface units.

HOWEVER, DO NOT USELARGE-DIAMETER CANNERSOR OTHER LARGE-DIAMETERPOTS FOR FRYING ORBOILING FOODS OTHER

THAN WATER. Most syrup orsauce mixtures--and all types offrying--cook at temperaturesmuch higher than boiling water.Such temperatures couldeventually harm cooktop surfaces

irrounding surface units.

Observe Following Pointsin Canning1. Be sure the canner fits over the

center of the surface unit. If yourrange or its location does not allowthe canner to be centered on the

surface unit, use smaller-diameterpots for good canning results.

2. Flat-bottomed canners must beused. Do not use canners with

flanged or rippled bottoms (oftenfound in enamelware) because theydon't make enough contact withthe surface unit and take too longto boil water.

RIGHT WRONG

3. When canning, use recipes andprocedures from reputable sources.Reliable recipes and proceduresare available from the

manufacturer of your canner;manufacturers of glass jars forcanning, such as Ball and Kerr;and the United States Departmentof Agriculture Extension Service.

4. Remember that canning is aprocess that generates largeamounts of steam. To avoid burns

from steam or heat, be carefulwhen. canning.

NOTE: If your house has lowvoltage, canning may take longerthan expected, even thoughdirections have been carefullyfollowed. The process time will beshortened by:(1) using a pressure canner, and(2) starting with HOT tap water forfastest heating of large quantitiesof water.

9

Surface Cooking Guide

Control Settings

HI--Highest setting.

MEDIUM HI--Setting halfwaybetween HI and MED.

MEIJ--Medium setting.

MEDIUM LO--Setting halfwaybetween M ED and LO.

LO--Lowest setting.

Cookware Tips

1. Use medium- or heavy-weightcookware. Aluminum cookwareconducts heat faster than othermetals. Cast iron and coated castiron cookware are slow to absorb

heat, but generally cook evenly atlow to medium heat settings. Steelpans may cook unevenly if notcombined with other metals.

Food

Cereal

Cornmeal, grits.oatmeal

Cookware

Covered

Directions and Settings

to Start Cooking

HI. In covered pan bringwater to boil before addingcereal.

Directions and Settings toComplete Cooking

Saucepan

Cocoa Uncovered HI. Stir together water orsaucepan milk and cocoa ingredients.

Bringiust to a boil.

Coffee Percolator HI. At first perk, switch MEDIUM LO to maintain gentleheat to MEDIUM LO. but steady perk.

CoveredSaucepan

HI. Cover eggs with coolwater, Cover pan, cookuntil steaming.

MEDIUM HI. Melt butter,

add eggs and cover skillet.

MEDIUM LO or LO, then. addcereal. Finish timing accordingto package directions.

MED. to cook I or 2 minutes

to completely blend ingredients.

EggsCooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Braised: Pot roasts ofbeef, lamb or veal;

pork steaks and

CoveredSkillet

UncoveredSkillet

CoveredSkillet

UncoveredSkillet

CoveredSaucepan

CoveredSkillet

UncoveredSkillet

HI. Melt butter.

chops

HI. In covered pan bringwater to a boil.

HI. Heat butter until lightgolden in color,

HI. In covered pan bringfruit and water to boil.

HI, Melt fat, then add meatSwitch to MEDIUM HI tobrown meat. Add water or

other liquid.

HI. Preheat skillet, thengrease lightly.

Pan-fried: %-nder

chops; thin steaks upto 3/4-inch; minute

steaks; hamburgers;franks and sausage:thin fish fillets

MEDIUM LO. Cook only 3to 4 minutes for soft cooked;15 minutes for hard cooked.

Continue cooking at MEDIUMHI until whites are just set,about 3 to 5 more minutes.

MEDIUM LO, then add eggs.When bottoms of eggs have

just set, carefully turn over tocook other side.

MEDIUM LO. Carefully add

eggs. Cook uncovered about5 minutes at MEDIUM HI,

MED. Add egg mixture.Cook, stirring to desireddoueness.

MEDIUM LO. Stir occasionallyand check for sticking.

MEDIUM LO, Simmer untilfork tender.

MEDIUM HI or MED. Brownand cook to desired doneness,turning over as needed.

Comments

Cereals bubble and expand asthey cook; use large enoughsaucepan to prevent boilover.

Milk boils over rapidly.Watch as boiling pointapproaches.

Percolate 8 to I 0 minutes for8 cups. less for fewer cups.

lfyou do not coverskillet.baste eggs withfatto cooktops evenly.

Remove cooked eggs withslotted spoon or pancaketurner.

Eggs continue to set slightlyafter cooking. For omelet donot stir last few minutes.When set, fold in half.

Fresh fruit: Use 1/4 to 1/2cup water per pound of fruit.

Dried fruit: Use water aspackage directs. Timedepends on whether fruit hasbeen presoaked. If not. allowmore cooking time.

Meat can be seasoned and

floured before it is browned,if desired. Liquid variationsfor flavor could be wine, fruitor tomato juice or meat broth.

Timing: Steaks I to 2 inches:I to 2 hours. Beef Stew: 2 to3 hours. Pot Roast: 2'/_to4 hours.

Pan frying is best for thinsteaks and chops. If rare isdesired, pre-heat skilletbefore adding meat.

10

2. To conserve the most cookinger ', pans should be flat on thebc a, have straight sides andtight fitting lids. Match the sizeof the saucepan to the size of thesurface unit. A pan that extendsmore than one inch beyond theedge of the trim ring will trap heatcausing discoloration on chrome

trim rings ranging from blue todark grey.

3. Deep Fat Frying. Do not overfillcookware with fat that may spillover when adding food. Frostyfoods bubble vigorously. Watchfoods frying at high temperatures.Keep range and hood clean fromaccumulated grease.

Wrong

Concave Bottom Rounded Bottom

Right

Wrong___ T-

OVER 1"

Right

_ER 1 "

Food

MeatsFried Chicken

Pan-_ied bacon

Cookware

CoveredSkillet

Directions and Settingsto Start Cooking

Directions and Settings toComplete Cooking

Sauteed: Less tenderthin steaks (chuck,round, etc.); liver;thick or whole fish.Simmered or stewedmeat; chicken;corned beef; smokedpork; stewing beet';tongue; etc.

Melting chocolate,bill_. marshmallows

m

Pa..dKes orFrench toast

PastaNoodles or spaghetti

Pressure Cooking

Puddings, Sauces,Candies, Frostings

VegetabLesFresh

Frozen

Sauteed: Onions;green peppers;mushrooms; celery; etc.

Rice and Grits

UncoveredSkillet

CoveredSkillet

Covered

Dutch Oven,Kettle or

LargeSaucepan

SmallUncovered

Saucepan.

Skillet orGriddle

LargeCoveredKettleor Pot

PressureCooker orCanner

UncoveredSaucepan

Covered

Saucepan

Covered

Saucepan

UncoveredSkillet

Covered

Saucepan

HI. Melt fat. Switch to MEDHI to brown chicken.

HI. In cold skillet, arrangebacon slices. Cook iust until

starting to sizzle. "HI. Melt fat. Switch to MED

to bro_xll slowly,

HI. Cover meat with water

and cover pan or kettle,Cook until steaming.

LO. Allow 10 to 15 minutes

to melt through, Stir to smooth.

MEDIUM HI, Heat skillet 8 tol0 minutes. Grease lightly.

HI. In covered kettle, bringsalted water to a boil, uncoverand add pasta slowly so boilingdoes not stop,

HI. Heat until first jiggle is heard

HI. Bring just to boil.

HI. Measure I/2 to l inchwater in saucepan. Add saltand prepared vegetable.In covered saucepan bringto boil.

HI, Measure water and saltas above. Add frozen block

of vegetable. In coveredsaucepan bring to boil.HI. In skillet, melt fat.

HI. Bring salted water to a boil.

MEDIUM LO. Cover skilletand cook until tender.Uncover last few minutes.

MEDIUM HI. Cook, turningover as needed.

MEDIUM LO. Cover andcook until tender.

MEDIUM LO. Cook until forktender. (Water should boil slowly._For vmT large amounts, mediumheat may be needed,

Use small surface unit

Cook 2 to 3 minutes per side

MEDIUM HI. Cook uncovereduntil tender. For large amounts,HI may be needed to keep waterat rolling boil throughout entirecooking time.

MEDIUM HI for foods cooking10 minutes or less. MED forfoods over 10 minutes.

MEDIUM LO. To finish cooking.

MED. Cook I pound10 to 30 or more minutes.depending on tendernessof vegetable.

MEDIUM LO. Cook accordingto time on package.

MED. Add vegetable.Cook until desiredtenderness is reached.

LO. Cover and cook

according to time,

Comments

For crisp, dry chicken, cover onlyafter switching to MEDIUMLO for 10minutes. Uncover andcook. turning occasionallyfor I O to 20 minutes,A more attention-free methodis to start and cook at MED.

Meat may be breaded ormarinated in sauce beforeflying.

Add salt or other seasoningbefore cooking if meat hasnot been smoked orotherwise cured.

When melting marshmallowsadd milk or water.

Thick batter takes slightlylongertime. Turn overpancakes when bubblesrise to surface.

Use large enough kettle toprevent boilover. Pastadoubles in size when cooked.

Cooker should jiggle 2 to 3times per minute.

Stir frequently to preventsticking.

Uncovered pan requires morewater and longer time.

Break up or stir as neededwhile cooking.

Turn over or stir vegetable asnecessary for even browning.

Rice and grits triple in volumeafter cooking. Time at LO.Rice: I cup rice and 2 cupswater for 25 minutes.

Ohits: 1cup grits and 4 cupswater t'or40 minutes.

11

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Using Your Oven

Before Using Your Oven

1. l.ook at the controls. Be sure

yotl tmdcrsla)ld how h) sol them

properly. Read over the directionsfor lhe ()vcl; Controls so youunderstand how to LIW them.

2. Check oven interior, l,ook at

lhe Shelves. Take a practice run atremoving and replacing them

properly, to give sure, slur@ support.

3. Read over information and tips(hat lbllow.

4. Keep this book handy so youcanrefer to it. especiallyduringthe first weeks of using yournew range.

Oven Shelves

The shelves are designed withstop-locks. When placed correctlyon the supports, the shelves willstop before comin_ completely Outof the oven and wil l not tilt whenyou are removing food fronl them

Or placing food on them.

When placing cookware on a shelf,pull the shell" ()tit 1o [he "'stop"position. Place the cookware onthe shelf, then slide the shelf backinto the oven. This will eliminatereaching into the hotoven.

Shelf Positions

The oven has fl)ur shelf supportsA (bottom). B, C and D (top).Shell" positions for cooking aresuggested on Baking and Roastilpages.

J- "1-

Oven Light

Use the switch on the control paJio turn the light on and off whenthe door is closed.

To remove the shelves fl'om the

oven,l?ull them towardsou,tiltfront end upward, and pull them out.

To replace, place shelf on shelfsupport with stop-locks (curvedextension of shell') facing Lip andtoward rear of oven. Tilt up frontand push shelf toward back of ovenuntil itgoes past "stop" On Ovenwall. Then lower front of shell',and push it alllhe way back.

12

Features of Your Oven Control

,) ,)

1. PROGRAM STATUS. Words

light up in the display to show theselected oven mode.

Programmed information can bedisplayed at any time by pressinghe padof the operation you want

.o see. For example, you candisplay the current time of daywhile the timer is counting downby pressing the CLOCK pad.

2. TIME DISPLAY. Shows the

time of day, the times set for thetimer or automatic oven operation.

3. OVEN TEMPERATUREAND BROIL DISPLAY. Shows

the oven temperature or the broilsetting selected.

4. FUNCTION INDICATORS.

Lights up to show whether oven isin bake or broil mode.

5. INCREASE. Short taps to thispad increase time or temperatureby small amounts. Press and holdpad to increase time or temperatureby larger amounts.

6. DECREASE. Short taps to thispad decrease time or temperatureby small amounts. Press and holdpad to decrease time ortemperature by larger amounts.

BAKE. Press this pad to select,ake function. Then tap or press

INCREASE or DECREASE pad todisplay desired temperature.

8. BROIL. Press this pad to selectbroil function. Then tapINCREASE pad once to broil atLO (450°F.) or twice to broil at HI

(550°F.). Tap DECREASE pad tochange back to LO broil.

9. COOK TIME. Press this padand then press the INCREASE orDECREASE pad to set the amountof time you want your food tocook. Press BAKE and the

INCREASE or DECREASE pad toset the oven temperature. The ovenwill shut off after the selectedCook Time has run out.

10. STOP TIME. Use this padalong with COOK TIME andINCREASE or DECREASE pad toset the oven to start automatically,cook for a specified time and stopautomatically at a time you select.

11. CLOCK. Press this pad beforesetting the clock.

To set clock, first press CLOCKpad. "TIME" will flash in thedisplay. Tap INCREASE orDECREASE pad to change thetime of day by small amounts.Press and hold INCREASE or

DECREASE pad to change thetime of day by larger amounts.

12. TIMER ON/OFF. Press thispad to select timer function. Thetimer does not control ovenoperations. Press pad again toturn it off.

To set timer, first press TIMERpad. "TIMER" will flash in thedisplay. Tap INCREASE orDECREASE pad to change thetime by small amounts. Press andhold INCREASE or DECREASE

pad to change the time by largeramounts.

Hours and minutes will be

displayed if the time set on thetimer is more than 1 hour. Minmes

and seconds will be displayed ifthe time set on the timer is lessthan 1hour.

13. CLEAR/OFF. Press this padto cancel all oven operationsexcept clock and timer.

If "_" and a number flash

on display, this indicates afunction error code. Press

CLEAR/OFF pad. Allow ovento cool for one hour. Place back

into operation. If the problemrepeats, disconnect power to

tile-oven- arr4 call for service.

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Control, Clock and Timer

Clock

The clock must be set for the

automatic oven timing functionsto work properly. The time of daycannot be changed during a TIMEBAKE cycle.

To Set the Clock

Step 1. Press the CLOCK pad.

Step 2. Press INCREASE orDECREASE pad to set the timeof day.

Power Outage?

After a power outage, when poweris restored the display will flashand time shown will no longer becorrect.

The display flashes until the clockis reset. All other functions that

were in operation when the powerwent out will have to be

programmed again.

Timer

The timer does not control oven

operations. The maximum settingon the timer is 9 hours and 55minutes.

To Set The Timer

Step 1. Press the TIMERON/OFF pad.

Step 2. Press INCREASE orDECREASE pad to set the amountof time on the timer.

The timer will start automaticallywithin a few seconds of releasingthe pad.

The timer, as you arc setting it,will display seconds until 60seconds is reached.

Then it will display minutes andseconds until 60 minutes isreached.

To Reset Timer

Press TIMER pad and then pressINCREASE or DECREASE paduntil the time you want shows onthe display.

To Cancel Timer

Press and hold TIMER pad untilthe word "TIMER" quits flashingon the display (about 4 seconds).

Timer Tones

The timer tone is 3 beeps followedby 1 beep every 6 seconds. If youwould like to remove the one beepevery 6 seconds, press and holdCLEAR/OFF for 10 seconds.

To return the tone of I beep every6 seconds, press and holdCLEAR/OFF for 10 seconds.

After 60 minutes, it will displayhours ( "HR:' now appears indisplay) and minutes until themaximum time of 9 hours and 55minutes is reached.

14

Baking

Vour oven temperature is controlled

cry accurately using an electroniccontrol system. We recommendthat you operate the range for anumber of weeks using the timegiven on recipes as a guide tobecome familiar with your newoven' s performance. If you thinkan adjustment is necessary, seeAdjusting Oven Thermostat section.

Your new range allows you to settemperatures as low as 150° butthese low temperatures are intendedto be used after cooking to keep thehot food warm. Low temperatureswill not kill all bacteria andtherefore are not recommended foruse until bacteria have been killedby higher temperatures.

How to Set Your Rangefor Baking

Step 1: Position the shelf orshelves in the oven. If cooking ontwo shelves at the same time, place"helves on alternate shelf supports

ad stagger food on them.

Step 2: Close the oven door.

Step 3: Press BAKE pad.

Step 4: Press INCREASE orDECREASE pad. The display willshow 350°F.

Step 5: Press INCREASE orDECREASE pad until desiredtemperature is displayed.

The word "ON" and the changingtemperature will be displayed asthe oven heats up. When the oven

inches the set temperature, a tonewill sound.

To change oven temperatureduring BAKE cycle, press BAKEpad and then INCREASE orDECREASE pad to get newtemperature.

Step 6: Press the CLEAR/OFF padwhen baking is finished and thenremove food from oven.

How to Time Bake

The oven control allows you toturn the oven on or off

automatically at specific timesthat you set.

NOTE: Before beginning makesure the oven clock shows the

correct time of day. To set theclock, first press the CLOCK pad."TIME" will flash in the display.Press INCREASE or DECREASE

pad until correct time of dayis displayed.

How to Set Immediate

Start and Automatic Stop

(Oven turns on right away, cooksfor preset length of time, andturns off automatically.)

NOTE: Foods that are highlyperishable such as milk, eggs, fish,stuffings, poultry and pork shouldnot be allowed to sit out for morethan one hour before or after

cooking. Room temperaturepromotes the growth of harmfulbacteria.

Step 1: Position the shelf orshelves in the oven. If cooking ontwo shelves at the same time, placeshelves on alternate shelf supportsand stagger food on them.

Step 2: Close the oven door.

Step 3: Press COOK 11 ME pad

Step 4: Press INCREASE paduntil the desired length of bakingtime appears in the display.

Step 5: Press BAKE pad.Attention tone will occur if step 5is not done.

Step 6: Press INCREASE orDECREASE pad until desiredtemperature is displayed.

The word "ON" and the risingoven temperature will be displayedas the oven heats up. When theoven reaches the set temperature, atone will sound. The oven willcontinue to cook 1-or theprogrammed amount of time, thenshut off automatically.

Step 7: Remove food from theoven. Remember, even thoughoven shuts off automaticall y,foods continue cooking altercontrols are off.

(_oi*lim.'d /tc.vt page)

_a

i

m

_e

r_

Baking (continued

How to Set Delay Startand Stop

Quick Reminder:

1. Press COOK TIME pad.

2. Press INCREASE/

DECREASE pad to setcooking time.

3. Press STOP TIME pad.

4. Press INCREASE/

DECREASE pad until desiredStop Time appears in display.

5. Press BAKE pad.

6. Press INCREASE/

DECREASE pad to selectoven temperature.

JJill|

Delay Start and Stop is setting theoven timer to turn the oven on and

off automatically at a later timethan the present time of day.

For example: Let's say it's 2:00and dinner time is shortly after7:00. The recipe suggests 3 hoursbaking time at 325°K Here's how:

Step 1: Position the shelf orshelves in the oven. If cooking ontwo shelves at the same time,stagger the pans for best heatcirculation.

Step 2: Close the oven door.

Step 4: Fo_ 3 hours oI cookingtime press INCREASE pad until

300 appears m the display

Step 5: Press STOP TIME pad

"5:00'" appears on the display and"STOP TIME" flashes. The control

automatically sets Stop Time byadding the Cook Time to the timeof day. In this example, the time ofday is 2:00 and the Cook Time is 3hours. Adding 3 hours to the timeof day equals 5:00.

Step 8: Press DECREASE pad."350 °'' appears in the display'.Press DECREASE pad until"325 °'' is displayed.

At 4:00, the oven will turn onautomatically. The word "ON" andthe changing oven temperature willbe displayed as the oven heats tip.The oven will continue to cook for

the programmed 3 hours and willshut off automatically at 7:00.

Step 9: Remove food from theoven. Remember, even thoughoven shuts off automatically,foods continue cooking aftercontrols are off.

When setting your oven for a delaystart, never let foods such as dairyproducts, fish, meat, poultry, etc.stand for more that] 1 hour before

actual cooking begins. Roomtemperature promotes the growthof harmful bacteria.

[oloIOlHilGVil:i

Step 3: Press COOK TIME pad.

Step 6: Change Stop Time from5:00 to 7:00 by pressingINCREASE pad until "7:00"appears in the display.

11

Step 7: Press BAKE pad.

16

Baking Guide

1. Aluminum pans conduct heatquickly. For most conventionalbaking, light, shiny finishesgcneral l y give best results because

they help prevent overbrowning.For best browning results, werecommend dull bottom surfaces

tot- cake pans and pie plates.

2. Dark or non-shiny finishes andglass cookware general ly absorb

Food

BreadBiscuits ( 1/2 in. thick)

Coffee cake

Corn bread or muffins

Gingerbread

Muffins

t)opovers

Quick loaf breadYeast bread (2 loaves}

Plain rollsSweet rolls

Cakes(without shortening)Angel food,Icily rollSponge

CakesBundt cakes

('uptakesFruitcakes

l +ayer

[.;+1_ cr. chocolate"

Loaf

CookiesBrownies

I)ropRet'ri:cl'im)rRolled or sliced

Fruits,()ther Desserts

Baked apples('tiSU.lrd

Puddings, rice;ind cu slard

PiesI :I'OZCII

Meringue

( )lie elLISt

Two crust

l)ashy shell

Miscellaneous

Baked l+OtaloesSt.alloped dishesSoul Itlc_

Cookware

heat, which may result in dry, crispcrusts. Reduce oven heat 25°Elflighter crusts are desired. Rapidbrowning of some foods can beachieved-by preheating cast-ironcookware.

3. Preheating the oven is not alwaysnecessary, especially for lbods thatcook longer than 31)to 40 minutes.For foods with short cooking times,

Shelf ovenPositior Temperature

Shiny Cookie Sheet B. C 400"-475 ....

Shiny Metal Pan with B 350"-400'satin-finish bottom

Cast-iron or Glass P;m B 400'-450"Shiny MetaIPan with B 350'"satin-fi ni sh bottom

Shiny Metal Muffin Puns B 400'-425(' '+Deep Glass or Cast-iron Cups B 37s"

Metal or Glass Loaf PansMetal or Glass Loaf Pans

Shiny Obhmg or Muffin PansShiny Oblong 01" Muffin Pans

Aluminun_ Tube PaaMetal Jelly Roll PanMetal or Ceramic P;m

Metal or Ceramic PanShiny Metal Muffin PainsMetal or Glass [d' or Tube Pan

Shiny Metal Pan withsatin-finish bottom

Shiny Metal Pan withsatin-finish bottomMetal or Glass Loaf Pans

Mclal 0l" GlassPansCookie SheetCookie SheetCookie Sheet

Glass or Metal Pans

Glass CtlsU, ird Cups or Casserole(set inpan el"hOlv+aier)(]lass ('tlstand Cups or Casserole

Foil Pall on Cookie Sheet

Spreadio t.. rtlsl Lx@

Glass or Satin-fiilish Mc'tal Pan

C; I;.iss or Salin-I inish Melat P;iu

Glass o1 Salin-I]nish Meiat P;.lll

Set on ()+en shell"(;]_ISS til'_/lel,;ll P;m

(;lass Pall

B 350'-375'"5" 5'B 37. -42. =

B 375'- '425'B 3500 375"

A 325°-375 +B 375" .400'"B 325'-350"

A. B 3250-350 °350".375"

A_B 275°-30(/°

B .350"-3753

B 35(1:-375 _

B 35(F

B, C 325'-.;50"B. C .350'-400"B. C 4000-425 °B. C 375_-4(1() _

B. C 350:-400"B .?00"-350.....

B 325"

A 400"-425.....B. C 325%350 <"

B 400"-425.....13 -$0( <-42Y"B -lie"

325".400.....3?.5"-.375"301)<_̀..150_'

Time,Minutes

15-20

'?0-30

20-4045+55

2(1 3O45-60

45 -6O45 -6O

t0-252O-3O

3O-551(I-1545-60

45 -65_0-_.

2-4 hrs,

2O-35

25-.;()

40-6(t

25 35I0-20(>I27-I2

.30-(10"

.30-60"

50-00

45-70I5-25

45-60

-H-60

12-16

preheating gives best appearanceand crispness. Although preheatingis not necessary with meats, it ispreferred for baked goods.

4. To prevent uneven heating and tosave energy, open the oven door aslittle as possible in checking food.

Comments

Canned, rel+rigerated biscuits take 2 to4 mi nutes less time.

Preheat cast-irt)ll pall fol- crisp crust

Decrease about 5 minutes for RILlffinmix. or bake at 450°F. for 25 nlinutes.

then at 350°F. f)r I 0 tel 5 mi nules.

Dark metal or glass gixe deepesibrownillg.

1\_ t)-piecepall i>,COil\ enientLine pall. with \_ axed paper.

Paper lillers, +_l,<}du,'o_.moister Cl'USls.Use 300< F. and Shell B for small orindi_ idualcakes.

If baking four layers, useSheh es B and D',

[l:.ii" cookies flOlll Inix. use Sdllle tilne.

"_-c ,Use Shell'C and increase tenlp. _._ l'.tO 50:!:. for nloic" bro_,_,ilillo

Reduce temp. to 300_FJ for largeCtlStard.

Cook bread or rice pudding withCtlMill'd base 80 to 90 inintlteS.

[:el" I:.lr._e pies use -too' 'F'." kttld lilt)re t in/e.

To quickl+x brov¢ll meringue.Use 400:t 7, for c) to I i iii itltlteS,

Custard fillings require lo\\erlelnpCl:A[ LIFe. It'ql ,_or [ i Ine,

IllCleiise time for litlger ;tlllOl.lllt o1size,

17

Roasting

Roasting is cooking by dry heat.Tender meat or poultry can beroasted uncovered in your oven,Roasting temperatures, whichshould be low and steady, keepspattering to a minimum. Whenroasting, it is not necessary tosear, baste, cover or add waterto your meat.

Roasting is easy; just follow thesesteps:

Step 1: Position oven shelf at (B)position for small size roast (3 to 5lbs.) and at (A) position for largerroasts.

Step 2: Check weight of roast.Place meat fat-side-up or poultrybreast-side-up on roasting rack ina shallow pan. The melting fatwill baste the meat. Select a

pan as close to the size of meatas possible.

Do not cover. Do not stuff poultryuntil just before roasting. Usemeat thermometer for more

accurate doneness (do not placethermometer in stuffing) or refer to"Approximate Roasting Time" inthe Roasting Guide in this section.

Step 3: Press BAKE pad.

Step 4: Press INCREASE orDECREASE pad until desired"temperature is displayed.

The word "ON" and the changingoven temperature will be displayedas the oven heats up. When theoven reaches the set temperaturea tone will sound.

To change oven temperature duringBake cycle, press BAKE pad andthen INCREASE or DECREASE

pad to get new temperature.

Remove fat and drippings asnecessary. Baste as desired.

Step 5: Press CLEAR/OFF whenbaking is finished and then removefood from oven.

Step 6: Most meats continue tocook slightly while standing, afterbeing removed from the oven.Standing time recommended forroasts is 10 to 20 minutes. This

allows roasts to firm up and makesthem easier to carve.

Remember that food will continueto cook in the hot oven and thereforeshould be removed when the

desired internal temperature hasbeen reached.

Internal temperature will riseabout 5° to 10"F.; if you wish tocompensate for temperature rise,remove the roast from oven

sooner (at 5° to 10°F. lessthan the Internal Temperaturerecommended in the RoastingGuide in this section).

NOTE: You may wish to TimeBake, as described in Bakingsection to turn oven on and off

automatically.

Frozen Roasts

.Frozen roasts of beef, pork,lamb, etc., can be roasted withoutthawing, but allow 15 to 25 minutesper pound additional time (15minutes per pound for roastsunder 5 pounds, more time forlarger roasts).

.Thaw most frozen poultry beforeroasting to ensure even doneness.Some commercial frozen poultrycan be cooked successfully withoutthawing. Follow directions givenon package label.

18

Roasting Guide

Type

Meat

Tender cuts of beef: rib, high quality

sMom lip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Oven Internal

3temperature Doneness Temperature °E

325 °

325 °

Rare:Medium:Well Done:Rare:Medium:Well Done:Well Done:Welt Done:

Approximate Roasting Time"in Minutes per Pound

3 to 5 lbs. 6 to 8 lbs.24-33 18-2235-39 22-29

40-45 30-35

21-25 20-23

25-30 24-28

30-35 28-33

35-45 30-40

35-45 30-40

325 °325°

Ham, precooked

Ham, raw'lFor boneless rolled roasts over 6inches thick, add 5 to lOminutes perpound to times given above.

PoultryChicken or Duck

Chicken pieces

Turkey

325°

325°

325o3500

325 o

To Warm:

Welt Done:

Well Done:Welt Done:

Welt Done:

17-20 minutes per pound (auy weight)Under 10 lbs. 10 to 15 lbs.

20-30 17-20

3 to 5 Ibs. Over 5 Ibs.

35-40 30-35

35-40

10 to 15 Ibs. Over 15 Ibs.

18-25 15-20

1400- 1500

1500- 1600

I 70°-I 850

1400 1500

1500- 1600

1700 1850

1700- I 800

1700- 1800

11 50- 125"

170o

185°-1900

I85°-1 90°

In thigh:185°-1900g

19

ii

Broiling

Broiling is cooking food by intenseradiant heat from the upper unit inthe oven. Most fish and tender cutsof meat can be broiled. Follow

these steps to keep spattering andsmoking to a minimum.

Step 1: If meat has fat or gristlenear edge, cut vertical slashesthrough both about 2" apart. Ifdesired, fat may be trimmed,"leaving layer about 1/8" thick.

Step 2: Place meat on broiler rackin broiler pan which comes withrange. Always use rack so fat dripsinto broiler pan: otherwise juicesmay become hot enough tocatch fire.

Step 3: Position shelf onrecommended shelf position assuggested in Broiling Guide. Mostbroiling is done on C position, butif your range is connected to 208volts, you may wish to use a higherposition.

Step 4: Leave door open to thebroil stop position (except whenbroiling chicken). The door staysopen by itself, yet proper temperatureis maintained in the oven.

Step 5: Press BROIL pad.

Step 6: Select LO Broil (450°E)by tapping INCREASE pad once.Select HI Broil (550°F.) by tappingINCREASE pad twice.

To change from HI Broil to LOBroil. press the BROIL pad thentap DECREASE pad once.

Step 7: Turn food only onceduring cooking. Time foods forfirst side per Broiling Guide.

Turn food, then use times given forsecond side as a guide to preferreddoneness. (Where two thicknessesand times are given together, usefirst times given for thinnest food.)

Step 8: When Broiling iscompleted press the CLEAR!OFFpad. Serve food immediately, andleave pan outside oven to coolduring meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line

your broiler pan and broiler rack.However, you must mold the foiltightly to the rack and cut slits in itjust like the rack.

Without the slits, the foil willprevent fat and meat juices fromdraining to the broiler pan. The

juices could become hot enough tocatch on fire. If you do not cut theslits, you are frying, not broiling.

Questions & Answers

Q. Why should I leave the doorclosed when broiling chicken?

A. Chicken is the only foodrecommended for closed-door

broiling. This is because chicken isrelatively thicker than other foodsyou broil. Closing the door holdsmore heat in the oven which allowschicken to cook evenly throughout,

Q. When broiling, is it necessaryto always use a rack in the pan?

A. Yes. Using the rack suspendsthe meat over the pan. As the meatcooks, the juices fall into the pan.thus keeping meat drier. Juices areprotected by the rack and staycooler, thus preventing excessivespatter and smoking.

Q. Should I salt the meat beforebroiling?

A. No. Salt draws out the juicesand allows them to evaporate.Always salt after cooking. Turnmeat with tongs; piercing meatwith a fork also allows juices toescape. When broiling poultry orfish, brush each side oftenwith butter.

Q. Why are my meats not turningout as brown as they should?

A. In some areas, the power(voltage) to the range maybe low.In these cases, preheat the broilunit for 10 minutes before placingbroiler pan with food in oven.Check to see if you are using therecommended shelf position. Broilfor longest period of time indicatedin the Broiling Guide. Turn foodonly once during broiling.

Q. Do I need to grease my broilerrack to prevent meat fromsticking?

A. No. The broiler rack is designedto reflect broiler heat, thus keepingthe surface cool enough to preventmeat from sticking to the surface.However, spraying the broiler racklightly with a vegetable cookingspray before cooking will makecleanup easier.

2O

Broiling Guide

Mways use broiler pan and rack.t comes with your oven. It is

designed to minimize smoking andspattering by trapping juices in theshielded lower part of the pan.

2. Oven door should be open to thebroil stop position for all foodsexcept chicken.

3. For steaks and chops, slash fatevenly around outside edges of' meal.

To slash, cut crosswise throughouter fat surface just to the edge ofthe meat. Use tongs to tuna meatover to prevent piercing meat andlosing juices.

4. If desired, marinate meats orchicken before broiling. Or brushwith barbecue sauce last 5 to 10

minutes only.

5. When arranging food on pan,do not let fatty edges hang oversides, which could soil oven withfat dripping.

6. Broiler does not need to be

preheated. However, for very thinfoods, or to increase browning,preheat if desired.

7. Frozen steaks can be

conventionally broiled bypositioning the oven shelf at nextlowest shelf position and increasingcooking time given in this guide1 ½ times per side.

Food

Bacon

Ground BeefWell Done

Beet' SteaksRareMediumWell DoneRareMedium

'en Done

Chicken

Bakery ProductsBread (Toast) or

Toaster Pastries

English Muffins

Lobster tails

Fish

Ham slices

(precooked)

Pork chopsWell Done

Lamb chopsMediumWell DoneMediumWelt Done

Wieners andsimilar precookedq[lsages, bratwursi

QuantiD _and/orThickness

I12 lb. (about 8

thin slices)

1lb. (3 patties)1/2 to 3/4 in. thid

l in thick(I to 17,1bs.)

1g,in, thick(2 to 2<, Ibs. )

[ whole(2 (02X Ibs.)split lengthwise

2 to 4 slices

1 pkg.(2)

2 (split)

2-4

(6 to X oz. each)

I -lb. fillets 1/4 t,

1/2 in. thick

I in. thick

2 (I/2in.)2 ( I in. thick),about I lb.

2 ( I in. thick)about 10 to 12oz.2(1'/: in. thick),about 1 lb.

I -lb. pkg.(10)

ShelfPosition

C

e

C

C

C

C

C

C

A

e

C

B

e

B

CB

C

C

C

C

c

HI or.0 Ib.il

HI

HI

HI

LO

HI

m

HI

HI

LO

HI

HI

HI

First Side'ime,e,_

I

IO

6812101525

35

Ih2

3-4

13-16

X

10

13

l0

12

14

_7

6

Second Side

rime, Minute

4'/-.

5

6If

7-8

14-16

20-25

I0-15

1/2

Do notturn over.

8

10

13

910

1212-14

1-2

Comments

Arrange in single layer.

Space evenly.Up to 8 patties take about same time.

Steaks less than I in. thick cookthrough before browning Pan frying isrecommended. Slash fat.

Reduce time about 5 to 10 min. per side

tbr cut-up chicken. Brush each side withmelted butter. Broil with skin down

first and broil with door closed.

Space evenly. Place English muffins cut-sick-up and brush with butter it' desired

Cut through back of shell, spread open.Brush with melted butter before broilingand after half of broiling time.

Handle and turn very carefully. Blush withlemon butter before and during cooking it'desired. Preheat broiler to increase browning

Increasetimes 5 to 10 min. per side fortV,in. thick or home-cured.

Slash fat

Slash lat.

ll" desired, split sausages in halt'lengthwise; cut into 5-- to 6-in. pieces

21J|

Care and Cleaning(See Cleaning Guide)

Special Care ofContinuous-CleaningOven Interior(on models so equipped)

The Continuous-Cleaning ovencleans itself while cooking. Theinside of"the oven--top, sides andback--is finished with a specialcoating which cannot be cleanedin the usual manner with soap,detergents, steel wool pads,commercial oven cleaners, coarseabrasive pads or coarse brushes.Use of such cleaners and/or the use

of oven sprays will causepermanent damage.

The special coating is a porousceramic material which is dark in

color and feels slightly rough tothe touch. It" magnified, the surfacewould appear as peaks, valleys andsub-surface "tunnels." This roughfinish tends to prevent greasespatters from forming little beadsor droplets which run down theside walls of a hard-surface oven

liner leaving unsightly streaks thatrequire hand cleaning. Instead,when spatter hits the porous finish,it is dispersed and is partiallyabsorbed. This spreading actionincreases the exposure of ovensoil to heated air, and makes itsomewhat less noticeable.

Soil may not disappear completelyand at some time after extended

usage, stains may appear whichcannot be removed.

The special coating works beston small amounts of spatter. Itdoes not work well with largerspills, especially sugars, egg ordairy mixtures.

The special coating is not usedon oven shelves. Shelves shouldbe cleaned outside the oven to

avoid damage to the specialcoating inside the oven.

To Clean the Continuous-

Cleaning Oven:

1. Let range parts cool beforehandling. We recommend rubbergloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility may be reducedby operating the oven at 400°EClose the door and turn OVENCONTROL knob to 400°F. Time

for at least 4 hours. Repeatedcycles may be necessary beforeimprovement in appearance isapparent.

REMEMBER: DURING THE

OPERATION OF THE OVEN, THE DOOR,WINDOW AND OTHER RANGE

SURFACES WILL GET HOT ENOUGH TO

CAUSE BURNS. DO NOT TOUCH. LET

THE RANGE COOL BEFORE REPLACING

OVEN SHELVES.

4. If a spillover or heavy soilingoccurs on the porous surface, assoon as the oven has cooled,remove as much of the soil as

possible using a small amount ofwater and a stiff-bristle nylonbrush. Use water sparingly andchange it frequently, keeping it asclean as possible, and be sure toblot it up with paper towels, cloth,or sponges. Do not rub or scrubwith paper towels, cloths orsponges, since they will leaveunsightly lint on the oven finish. Ifwater leaves a white ring on thefinish as it dries, apply water againand blot it with a clean sponge,starting at the edge of the ring andworking toward the center.

Do not use soap, detergent, steelwool pads, commercial ovencleaner, silicone oven sprays,coarse pads or coarse brusheson the porous surface. Theseproducts will spot, clog and marthe porous surface and reduceits ability to work.

Do not scrape the poroussurface with a knife or spatula--they could permanently damage it.

Porcelain Oven Interior(on models so equipped)

With proper care, the porcelainenamel finish on the inside of the

oven--top, bottom, sides, back andinside of the door--will staynew-looking for years.

Let range cool before cleaning. Werecommend that you wear rubbergloves when cleaning the range.

Soap and water will normallydo the job. Heavy spattering orspillovers may require cleaningwith a mild abrasive cleanser.

Soapy, wet metal pads may also beused. Do not allow food spills witha high sugar or acid content (suchas milk, tomatoes, sauerkraut, fruitjuices or pie filling) to remain onthe surface. They may cause a dullspot even after cleaning.

Household ammonia may make thecleaning job easier. Place 1/2 cup ina shallow glass or pottery containerin a cold oven overnight. Theammonia fumes will help looser,the burned-on grease and food.

If necessary, you may use acommercial oven cleaner. Follow

package directions.

Cautions about usingspray-on oven cleaners:

.Do not spray on the electricalcontrols and switches because itcould cause a short circuit and

result in sparking or fire.

.Do not allow a fihn from the

cleaner to build up on thetemperature sensor--it could causethe oven to heat improperly. (Thesensor is located at the top of theoven ) Carefully wipe the sensorclean after each oven cleaning,being careful not to .... thesensor as a change in its positioncould affect how the oven bakes.

.Do not spray any oven cleaneron the oven door, handles or anyexterior surface of the oven. wood

or painted surfaces. The cleanercan damage these surfaces.

22

--movable Oven Door

To REMOVE door. open toBROIL position, or where you feelhinge catch slightly. Grasp door atsides: lift door up and away fromhinges.

To REPLACE. grasp door at sides.Line qp door with hinges and pushdoor firnfly into place.

Lift-Up Cooktop

Clean the area under the cooktopoften. Built-up soil, especiallygrease, may catch tire.

To make cleaning easier, the entirecooktop may be lifted up andsupported by the support rod thatcatches and holds the topwhen it'sall the way Lip.

Be sure all surface units are

turned off before raising thecooktop. Grasp the front sidesof the cooktop and lift,

After cleanmgunder the cooktopwith hot. mild soapy water and aclean cloth, put the cooktop backin place. Be careful not to pinchyour fingers.

Brushed Chrome Finish

(on models so equipped)

Clean the brushed chrome topwith warm, soapy water or an all-purpose household cleaner andimmediately dry it with a clean,soft cloth. Take care to dry thesurface following the "grain ." Tohelp prevent finger marks aftercleaning, spread a thin film ofbaby oil on the surface. Wipe awayexcess oil with a clean, soft cloth.A good appliance wax will helpprotect this finish.

Oven Light Bulb

The light bulb is located on the rearwall of the oven. Before replacingthe bulb. disconnect electric powerto the range at the main fuse orcircuit breaker panel or unplug therange from the electric outlet. Letthe bulb cool completely beforeremoving it. Do not touch a hotbulb with a damp cloth. If you do,the bulb will break.

Never touch the electrically livecollar on the bulb when replacing it.

Socket

I_J/". F3F' Max. Length

Bulb _- N....,/\.

Glass Cover_

To remove:

.Unscrew and liftoff the glasscover. Remove the bulb.

To replace:

.Put in a new 40-watt appliancebulb.

NOTE: A 40-watt appliance bulbis smaller than a standard 40-watthousehold bulb. We recommend

you use an appliance bulb that isno longer than 3 Z .

.Replace and tighten the cover.

.Reconnect electrical power tothe range.

DO NOT REMOVE SCREWS.

Outer Enamel Finish

(on models so equipped)

The porcelain enamel cooktop issturdy but breakable if misused.This finish is acid-resistant.

However, any food spills that arehigh in acid (such as fruit .juices,tomato or vinegar) should not bepermitted to remain on the finish.

Surface Units

Clean the area under the drip pansoften. Built-up soil, especiallygrease, may catch fire. To makecleaning easier, plug-in units areremovable.

Caution: Be sure all controls areturned to OFF and surface units

are cool before attempting toremove them.

After removing plug-in units,remove the drip pans under theunits and clean them according todirections in the Cleaning Guide.Wipe around the edges of thesurface unit openings. Clean thearea below the units. Rinse all

washed areas with a damp clothor sponge.

Control Knobs

The control knobs may be removedfor cleaning.

To remove knob, pull it straightoff the stem. If knob is difficult to

remove, place a thin cloth (like ahandkerchief) or a piece of stringunder and around the knob edgeand pull Lip.

Wash knobs in soap and water butdo not soak.

To replace knob, locate thegroove ill each side of the knobstem. One of the grooves containsa spring clip and the other grooveis clear. Locate the molded ribinside the knob. Fit the moldedrib of the knob into the clear grooveon the knob stem.

Make sure to replace the singleoven control knob on the correctknob stem.

=1

Uql

23

Care and Cleaning (continued)

Plug-In Units

Plug-in units can be removed.

Lift a plug-in unit about 1" abovethe drip pan--just enough to graspit--and you can pull it out.

Terminals Drip Pan

To replace a plug-in unit:

,The drip pan must be placed intothe surface cavity first. Make sure

the opening in the drip pan lines upwith the receptacle.

,Insert the terminals of the plug-inunit through the opening in thedrip pan and into the receptacle.

,Guide the surface unit into placeso it fits evenly in the drip pan.

CAUTION

Do not lift a plug-in unit morethan 1". If you do, it may not lieflat on the drip pan when youplug it back in.

Repeated lifting of the plug-inunit more than 1" above the drippan can permanently damagethe receptacle.

,Do not attempt to clean plug-insurface units in an automaticdishwasher.

,Do not immerse plug-in surfaceunits in liquids of any kind.

,Do not bend the plug-in surfaceunit plug terminals.

,Do not attempt to clean, adjust orin any way repair the plug-inreceptacle.

Adjusting Oven Thermo s"

When cooking a food for the firsttime in your new oven. use timegiven on recipes as a guide. Oventhermostats, over a period of years,may "drift" from the factorysetting, and differences in timingbetween an old and a new oven of5 to 10 minutes are not unusual.

You may be inclined to think thatthe new oven is not performingcorrectly; however, your new ovenhas been set correctly at the factoryand is more likely to be accuratethan the oven it replaced.

If you think the oven should behotter or cooler, you can adjust ityourself. To decide how much tochange the thermostat, set the oventemperature 25°F. higher or lowerthan the temperature in yourrecipe, then bake. The results ofthis "test" should give you an ideaof how much the thermostat should

be changed.

To adjust thermostat:

1. Press BAKE pad.

2. Select an oven temperaturebetween 500°F. and 550°F. bypressing the INCREASE pad andimmediately press BAKE againand hold for 4 seconds.

3. Continue to hold BAKE until

preset oven temperatureadjustment shows in display. Thefactory set oven temperatureadjustment is "00."

4. Change temperature adjustmentup to 35 degrees hotter (+35°F.) or35 degrees cooler (-35°F.) by usingthe INCREASE or DECREASE

pads.

5. Press CLEAR/OFF to clear

display.

This adjustment youhave made tothe oven temperature will beremembered by the control andwill automatically adjust the oventemperature by that mnount eachtime you set a bake temperature.This adjustment will not affectbroil temperatures.

24

Cleaning GuideNOTE: Let range/oven parts cool before touching or handling.

H" MATERIAI.STO USE (; ENERAL DIRECTIONS

Bake Unit and Do not clean the b& unit or broil unit. Any soil will burn oft when the unit is heated.Broil Uni! N(") rE: The bake unit can be lifted gemly to clean the oven floor° IF spill o\,er, residue.

or ash accunmlatcsaroundlhcbake unit, gently wipe around the tlnit with warm water,

Broiler Pan and Rack

Chrome-PlatedDrip Pans

Control Knobs:

Range Top and oven

Inside Oven Door*'

(standard (wen)

Metal, includingBrushed ChromeCooktop

outside Glass Finish

side of Oven Door

Porcelain Enameland Painted Surf'aces*:

Shelves

Standard oven Liner(CAUTION: When inuse iight bulbs canbecome WalTitenough tobreak il"touched withmoist cloth or towel.When cleaning, avoidtouching _val'll) lampswith cleaning cloths, )

Surface Unit Coils

•Soap and Walel

• SoapFilled Scouring Pad• Plastic Scouring Pad• Dishwasher-Safe

• Soap and Water• Soap-Filled Scouring Pad

(Non-metallic)• Plastic Scouring Pad• Dishwasher-Safe

•Mild Soapand Water

• Seebelow

•Soap and Water

• Soap and Water

• Soap and Water

• Paper Towel• Dry Cloth• Soap and Water

Drain fat and cool pan and rack slightly. (Do not let soiled pan and l°ackstand in oven tocool. ) Sprinkle on delergent. Fill the pan with warm water and spread damp cloth orpaper 10 WC] over the rack. Let pan and rack stand for a tiaw minutes. Wash; scour if,necessary. Rinse and dry. OPTION: The broiler pan alld rzlck inay also be cleaned ina dishwasher.

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm wa(cr. Rinseanddry. In addition, panmayalso be cleaned in the dishwasher.

Pulloff knobs° Wash gently hut do not soak, Dry and return control knobs to range.See instructions in the Care and Cleaning section of this book.

O\ en doorcan be removed--see Care and Cleaning section of this book. DO NOT placedoor under iUllllJl]gwaler, or immerse. Use same directions fOl- cleaning :3sfor oven

Liner beh_w.

DO NOT USE steelwool, abrasives,ammonia, acids orcommercial oven cleaners.

]'o safely clean surfaces: wash, rinse, and then polishwith it dry cloth.

Wash ali glass with cloth dam _ened in soapy water, Rinse and polish with atdry cloth.If km_bs are removed, do not allow water _o run down inside the - ' "" "st, lace ol glasswhilecleaning.

DO NOT USE ovencleaners, cleansingpowders or harsh

abrasives. These mightscratch the surface.

DO NOT USE ovencleaners, cleansingpowders or harshabrasives. These mightscratch the stlr['ace.

Use soap and water to thoroughly clea_ the top. sidesand front of' the o\ 'en door. On non-sel f-clean ingovens.wipe doors with soap and water. Rinse well.NOTE: Soap left on door liner causes additionalstains when the oven is reheated.

ll'acids SHOt.IILJ spillon therangewhile it is hot, use a drypapertowet o7 clotflto wipe uprightaway. Whenthesurface has cooled, wash and rinse. For other spills, suchas fat spatierings, etc., wash with SOap and water whencooledand then rinse. Polish with a dry cloth.

• soap and Water Your shelves can be cleaned by.Soap-Filled Scouring Pad• Commercial Oven

Cleaner

• Soap and Water.Soap-Filled Scouring Pad• Commercial Oven Cleaner

hand, using any and all mentioned materials. Rinsethoroughly toremovealhnalerialsaftercleaning. NOTE: Somecommercialovencleaners cause darkening and discoloration. When using for first time, test cleaner onsmall part of shelf and check for discoloration before completely cleaning.

Cool before cleaning.

FOR LIGHT SOIL: Frequentwipingwilhmild soapandwater(especiallyaftercooking meat ) will prolong the time between m@)r cleaning. Rinse thoroughly.NOTE: Soap left on liner causes additional stains when oven is reheated.FOR HEAVY SOIL: Choose a commercial oven cleaner and follow label instructions,using thin layer of' cleaner. Use of rubber gloves is recommended. Rinse well.

When rinsing oven after cleaning, also wipe thermostat bulb.

D0 NOT USE dishwasher to Spatters and spills burn away when lhe coils are heated. Atclean the surface unit coils, the end of a meal, remove al lcookware from the unit and

heat the soiled unit at HI. Let the soil burn off about aDO NOT handle the unitminute and switch the unit to OFF. Avoid getting cleaningbefore completely cooled.materials on lhe col Is. Wipe off any cleaning materials with

DO NOT immerse a daml) _,peru)\vell)_jbre healing the unit.the plug-in units inany kind of liquid.

*Spillage o1"marinades, lruit juices, tomalo sauces and basting materials containing acids may cause discoloralion. Spillovers should be wiped up(spills on ovel} inlerior should be blotted up) immediately, v_ill_care being taken not to touch any hot portion ot the oven. When the surfaceis cool, clean and rinse. 25

m

==

=11=_1

=

=immle

Questions?Use This Problem Solver

PROBLEM

OVEN WILL

NOT WORK

OVEN LIGHT DOESNOT WORK

FOOD DOES NOTBROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

SURFACE UNITSNOT FUNCTIONINGPROPERLY

"F-" AND A NUMBERFLASH ON DISPLAY

POSSIBLE CAUSE AND REMEDY

.Plug on range is not completely inserted in the electrical outlet.

.The circuit breaker in your house has been tripped,or a fuse has been blown.

• Oven controls not properly set.

• Light bulb is loose.

,Bulb is defective. Replace.

• Switch operating oven light is broken. Call for service.

,Oven controls not properly set, Check Broiling section of this book.

• Door not left at broil stop position as recommended.

• hnproper shelf position being used. Check Broiling Guide.

,Food is being cooked on hot pan.

• Cookware is not suitable for broiling.

• Aluminum foil used on the broil pan rack has not been fitted properly andslit as recommended.

,Oven controls not properly set. Check Roasting or Baking section of this book.

• Shelf position is incorrect. Check Roasting or Baking Guides.

,Oven shelf is not level.

,Incorrect cookware or cookware of improper size is being used.

• A foil tent was not used when needed to slow down browning during roasting.

• Surface units are not plugged in solidly.

•Drip pans are not set securely in the cooktop.

*Surface unit controls are not properly set.

• If the time display flashes "F-" and a number, you have a function error code.Press the CLEAR/OFF pad. Allow oven to cool for one hour. Place oven backinto operation. If the failure code repeats, disconnect all power to the range.Call for service.

If you need more help...call, toll free:GE Answer Center"

800.626.2000consumer information service

26

We'll Be ThereWith the purchase of your new GE appliance, receive the

_urance that if you ever need information or assistance,m GE, we'll be there. All you have to do is call--toll-free!

In-HomeRepairService800-GE-CARES

(800-432-2737)A (;E Consumer Service professionM

provide expert repair service,.... eduled at a time ltlat's convenient

for you. Many GE Consumer Sel_'icecompany-operated locations offer youservice today or tomorrow or at yourconvenience (7:00a.m. to 7:00p.m.weekdays, 9:00 a.m. to 2:00 p.m. Satur-

days). Our- fitctory-lrainedtechniciansknow your appliance inside and out--so most repairs cmr i)e handled in justone visit.

ServiceContracts800-626-2224

You can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires. Pur-

chase a GE contract while your war-

ranty As still An effect and you'll receive

a substantial discount.. With a muhiple-

year contract, you're assured of fllture

service at today's prices.

Parts andAccessories800-626-2002

Individuals qualified to service theirown appliances can have neededparts or accessories sent directly to

their home, free of shipping charge!The GE parts system provides access

to over 47,000 parts., and all GEGenuine Renewal Parts are fullywarranted. VISA, Mastercard and

Discover cards are accepted.User maintenance instructions

contained in this booklet cover proce-dures intended to be per-formed byany user. Other servicing generally

should be referred to qualified ser-vice personnel. Caution must beexercised, since improper servicingmay cause unsafe operation.

GEAnswerCenter®8011.62&12000

whatever your question about any GE

major appliance, GE Answer Centre _information service is available to

help. Your call--and your question--will be answered promptly andcourteously And you can call anytime. GE Answer Center _ service is

open 94 hours a day, 7 days a week.

Telecommunication Device for the Deaf

\L: '_. :

For CustomersWithSpecialNeeds...800.626.2000

Upon request, GE will provide Braillecontrols for a variety of (;E appliances,

and a brochure to assist in planning abarrier-flee kitchen for persons withlimited mobility 'lb obtain these items,free of charge, call 800.626.2000.

Consumers with impaired hearingor speech who have access to a TDDor a conventional teletypewriter maycall 800 :IDD-GEAC (8008334322)

to request in f()rm ati( )n ()r service.

Bm_

rar_

m

m

YOUR GE ELECTRIC RANGE

WARRANTYSave_*oofof origina!purchase date such as your sales slip or cancel led check to establish warranty period.

WHAT IS COVERED FULL ONE-YEAR WARRANTY

For one year from date of originalpurchase, we will provide, free ofcharge, parts and service labor inyour home to repair or replaceany part of the range that failsbecause of a manufacturingdefect.

This warranty is extended tothe original purchaser and anysucceeding owner for productspurchased for ordinary home usein the 48 mainland states, Hawaiiand Washington, D.C. In Alaska thewarranty is the same except that itis LIMITED because you must payto ship the product to the serviceshop or for the service technician'stravel costs to your home.

All warranty service will beprovided by our Factory ServiceCenters or by our authorizedCustomer Care :_:servicers duringnormal working hours.

Look in the White or Yellow Pagesof your telephone directory forGENERAL ELECTRIC COMPANY,GENERAL ELECTRIC FACTORYSERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICEor GENERAL ELECTRICCUSTOMER CAR E'_SERVlCE.

WHAT IS NOT COVERED •Service trips to your home toteach you how to use the product.

Read your Use and Care material.If you then have any questionsabout operating the product pleasecontact your dealer or ourConsumer Affairs office at theaddress below, or call, toll free:

GE Answer Center"800.626.2000consumer information service

• Improper installation.

If you have an installation problem,contact your dealer or installer.You are responsible for providingadequate electrical, gas, exhaustingand other connecting facilities.

.Replacement of house fuses orresetting of circuit breakers.

.Failure of the product if it is usedfor other than its intended purposeor used commercially.

•Damage to product causedby accident, fire, floods or actsof God.

WARRANTOR IS NOTRESPONSIBLE FORCONSEQUENTIAL DAMAGES

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusionmay not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state's Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:ManagermConsumer Affairs, GE Appliances, Louisville, KY 40225

I act No. 164 D2588P048 IPub No. 49-8250

MNU0808-91 CG

JDC2-,

JDS26GP

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