General Electric Owner's Manual & Installation Instructions XL44 _ ManualsOnline

8/11/2019 General Electric Owner's Manual & Installation Instructions XL44 _ ManualsOnline

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R a n g e s

Safety Instructions . . . . . .25 Anti-tip Device .2, 3, 29, 40, 41

Operating Instructions, Tips Aluminum Foil . . .5, 15, 17, 18Clock and Timer . . . . . . . . .10Features . . . . . . . . . . . . . . .6, 7Oven . . . . . . . . . . . . . . . .1120

Baking . . . . . . . . . . . . .1315Broiling . . . . . . . . . . . .19, 20ControlSettings . . . . . .11, 13, 17, 19Light . . . . . . . . . . . . . .11, 24Preheating . . . . . . . . . . . . .14Roasting . . . . . . . . . . . .17, 18Shelves . . . . . . . .5, 1215, 25Thermostat Adjustment . .16

Surface Cooking . . . . . . . . .8, 9Control Settings . . . . . . .8, 9Electric Ignition . . . . . . . . .8Standing Pilot Models . . . . 8

Care and Cleaning Broiler Drawer . . . . . . . . . . .24

Broiler Pan and Grid . . . . . .24Burner Assembly . . . . . .21, 22Continuous Clean . . . . . . . .27Door Removal . . . . . . . . . . .26Lift-up Cooktop . . . . . . . . . .25Oven Bottom . . . . . . . . . . . .23Oven Vents . . . . . . . . . . . . . .25Stainless Steel Surfaces . . . . .27Storage Drawer . . . . . . . . . . .25

InstallationInstructions . . . . . . . . . .2841

Air Adjustment . . . . . . . .38, 39Flame Size . . . . . . . . .10, 3639Flooring Under the Range . .31Gas Conversion . . . . . . . . . .41Leveling . . . . . . . . . . . . . . . .40Preparation . . . . . . . . . . .2831

Consumer Support Consumer Support . . . . . . . .47Product Registration . . .45, 46

Warranty . . . . . . . . . . . . . . . .48

183D5580P114 49-85029-1 03-03

Owners Manua& Installation Instructions

GEAppliances.com

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G a s

Write the model and serial numbers here:

Model # ________________________

Serial # ________________________

Depending on your range, the modeland serial numbers can be found on alabel on the front of the range, behindthe kick panel or storage drawer.

Standard-Clean Models: JGBS02 LGB1 JGBS03 LGB1 JGBS04 RGB5 JGBS07 RGB5 JGBS17 RGB5 JGBS20 RGB5

JGBS21 RGB5 JGBS22 RGB5 JGBS23 RGB5 JGSS05

Continuous-CleanModels: JGBC20


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HELP US HELP YOU

Read this manual carefully.It is intended to help you operate and maintain your new range properly. Keep it handy for answers toyour questions.

If you received a damaged rangeImmediately contact the dealer (or builder) that soldyou the range.

Save time and money. Before yourequest serviceCheck the Before You Call for Service section in theback of this manual. It lists causes of minor operatingproblems that you can correct yourself.

Do not store or use gasoline or otherflammable vapors and liquids in thevicinity of this or any other appliance.

WHAT TO DO IF YOUSMELL GAS:

Do not try to light any appliance.

Do not touch any electrical switch;do not use any phone in your building.

Immediately call your gas supplier froma neighbors phone. Follow the gassuppliers instructions.

If you cannot reach your gas supplier,call the fire department.

Installation and service must beperformed by a qualified installer,service agency or the gas supplier.

WARNING: If the information inthis manual is not followed exactly, a fireor explosion may result causing propertydamage, personal injury or death.

WARNING ALL RANGES

CAN TIP

INJURY TO PERSONSCOULD RESULT

INSTALL ANTI-TIPDEVICES PACKEDWITH RANGE

SEE INSTALLATIONINSTRUCTIONS


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IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and ToxicEnforcement Act requires the Governor of California

to publish a list of substances known to the state tocause cancer, birth defects or other reproductiveharm, and requires businesses to warn customers of potential exposure to such substances.Gas appliances can cause minor exposure tofour of these substances, namely benzene, carbonmonoxide, formaldehyde and soot, caused primarilyby the incomplete combustion of natural gas or LPfuels. Properly adjusted burners, indicated by abluish rather than a yellow flame, will minimizeincomplete combustion. Exposure to thesesubstances can be minimized by venting with an

open window or using a ventilation fan or hood. Fluorescent light bulbs and safety valves onstanding pilot ranges contain mercury. If your model has these features, they must be recycledaccording to local, state and federal codes.

When You Get Your Range Have the installer show you the location of the

range gas cut-off valve and how to shut it offif necessary.

Have your range installed and properlygrounded by a qualified installer, in accordancewith the Installation Instructions. Any adjustmentand service should be performed only byqualified gas range installers or servicetechnicians.

Do not attempt to repair or replace any part of your range unless it is specifically recommendedin this guide. All other servicing should be referredto a qualified technician.

Plug your range into a 120-volt groundedoutlet only. Do not remove the round groundingprong from the plug. If in doubt about the groundingof the home electrical system, it is your personalresponsibility and obligation to have an ungroundedoutlet replaced with a properly grounded, three-prong outlet in accordance with the NationalElectrical Code. In Canada, the appliance must beelectrically grounded in accordance with theCanadian Electrical Code. Do not use an extensioncord with this appliance.

Locate the range out of kitchen traffic pathand out of drafty locations to prevent pilotoutage (on standing pilot models) and poorair circulation.

Be sure all packing materials are removed fromthe range before operating it to prevent fire or smoke damage should the packing material ignite.

Be sure your range is correctly adjusted by aqualified service technician or installer for thetype of gas (natural or LP) that is to be used.Your range can be converted for use with either type of gas. See the Installation Instructions.WARNING: These adjustments must be madeby a qualified service technician in accordancewith the manufacturers instructions and all codesand requirements of the authority having

jurisdiction. Failure to follow these instructionscould result in serious injury or property damage.The qualified agency performing this work

assumes responsibility for the conversion. After prolonged use of a range, high floortemperatures may result and many floorcoverings will not withstand this kind of use.Never install the range over vinyl tile or linoleumthat cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Range

WARNING All ranges can tip and injurycould result. To prevent accidentaltipping of the range, attach it to thewall by installing the Anti-Tip devicesupplied.To check if the device is installed andengaged properly, carefully tip therange forward. The Anti-Tip device shouldengage and prevent the range from tipping over.If you pull the range out from the wall for anyreason, make sure the device is properly engagedwhen you push the range back against the wall.

If it is not, there is a possible risk of the rangetipping over and causing injury if you or a childstand, sit or lean on an open door.Please refer to the Anti-Tip device informationin this guide. Failure to take this precaution couldresult in tipping of the range and injury.

Do not leave children alone or unattendedwhere a range is hot or in operation.They could be seriously burned.

Large scratches or impacts to glass doorscan lead to broken or shattered glass.

IMPORTANT SAFETY INSTRUCTIONSRead all instructions before using this appliance.

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CAUTION: ITEMS OF INTEREST TOCHILDREN SHOULD NOT BE STORED INCABINETS ABOVE A RANGE OR ON THEBACKSPLASH OF A RANGECHILDRENCLIMBING ON THE RANGE TO REACHITEMS COULD BE SERIOUSLY INJURED.

Do not allow anyone to climb, stand orhang on the door, broiler drawer or cooktop.They could damage the range and even tip itover, causing severe personal injury.

Let the burner grates and other surfaces coolbefore touching them or leaving them wherechildren can reach them.

Never wear loose fitting or hanging garmentswhile using the appliance. Be careful whenreaching for items stored in cabinets over thecooktop. Flammable material could be ignited if brought in contact with flame or hot ovensurfaces and may cause severe burns.

For your safety, never use your appliance forwarming or heating the room.

Do not use water on grease fires. Never pickup a flaming pan. Turn the controls off. Smother a flaming pan on a surface unit by covering thepan completely with a well-fitting lid, cookiesheet or flat tray. Use a multi-purpose drychemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out bycovering it with baking soda or, if available, byusing a multi-purpose dry chemical or foam-typefire extinguisher.Flame in the oven can be smothered completelyby closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foam-type fire extinguisher.

Do not store flammable materials in an oven, arange broiler or storage drawer or near a cooktop.

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHERFLAMMABLE VAPORS AND LIQUIDS INTHE VICINITY OF THIS OR ANY OTHERAPPLIANCE.

Do not let cooking grease or other flammablematerials accumulate in or near the range.

Cook meat and poultry thoroughlymeat to atleast an INTERNAL temperature of 160F. andpoultry to at least an INTERNAL temperatureof 180F. Cooking to these temperatures usuallyprotects against foodborne illness.

Surface Cooking Always use the LITE position (on electric

ignition models) or the HI position (onstanding pilot models) when igniting the topburners and make sure the burners have ignited.

Never leave the surface burners unattended athigh flame settings. Boilovers cause smokingand greasy spillovers that may catch on fire.

Adjust the top burner flame size so it does notextend beyond the edge of the cookware.Excessive flame is hazardous.

Use only dry pot holders moist or damppot holders on hot surfaces may result in burnsfrom steam.

Do not let pot holders come near open flameswhen lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder.

To minimize the possibility of burns, ignitionof flammable materials and spillage, turncookware handles toward the side or back of therange without extending over adjacent burners.

Always turn the surface burners to off beforeremoving cookware.

Carefully watch foods being fried at a highflame setting.

Never block the vents (air openings) of therange. They provide the air inlet and outlet thatare necessary for the range to operate properlywith correct combustion. Air openings are locatedat the rear of the cooktop, at the top and bottomof the oven door, and at the bottom of the rangeunder the broiler drawer or storage drawer.

Do not use a wok on models with sealed burnersif the wok has a round metal ring that is placedover the burner grate to support the wok. Thisring acts as a heat trap, which may damage theburner grate and burner head. Also, it may causethe burner to work improperly. This may cause acarbon monoxide level above that allowed bycurrent standards, resulting in a health hazard.

Foods for frying should be as dry as possible.Frost on frozen foods or moisture on fresh foodscan cause hot fat to bubble up and over the sidesof the pan.

Use the least possible amount of fat for effectiveshallow or deep fat frying. Filling the pan too fullof fat can cause spillovers when food is added.

Always heat fat slowly, and watch as it heats.

IMPORTANT SAFETY INSTRUCTIONS(continued)

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If a combination of oils or fats will be used in frying,stir together before heating or as fats melt slowly.

Use a deep fat thermometer whenever possible toprevent overheating fat beyond the smoking point.

Never try to move a pan of hot fat, especially adeep fat fryer. Wait until the fat is cool. Use proper pan size avoid pans that are unstable

or easily tipped. Select cookware having flatbottoms large enough to properly contain food andavoid boilovers and spillovers and large enough tocover burner grate. This will both save cleaningtime and prevent hazardous accumulations of food,since heavy spattering or spillovers left on rangecan ignite. Use pans with handles that can be easilygrasped and remain cool.

When using glass cookware, make sure it isdesigned for top-of-range cooking.

Keep all plastics away from the top burners. Do not leave plastic

items on the cooktop they may melt if lefttoo close to the vent.

Do not leave any items on the cooktop.The hot air from the vent may ignite flammableitems and will increase pressure in closedcontainers, which may cause them to burst.

To avoid the possibility of a burn, always becertain that the controls for all burners are atthe off position and all grates are cool beforeattempting to remove them.

When flaming foods under the hood, turn thefan on.

If range is located near a window, do not hanglong curtains that could blow over the top burnersand create a fire hazard.

When a pilot goes out (on standing pilot models),you will detect a faint odor of gas as your signal to

relight the pilot. When relighting the pilot, makesure burner controls are in the off position, andfollow instructions in this book to relight.

If you smell gas, and you have already made surepilots are lit (on standing pilot models), turn off thegas to the range and call a qualified service technician.Never use an open flame to locate a leak.

Baking, Broiling and Roasting Do not use the oven for a storage area.

Items stored in the oven can ignite. Keep the oven free from grease buildup.

Place the oven shelves in the desired positionwhile the oven is cool.

Stand away from the range when opening thedoor of a hot oven. The hot air and steam that

escapes can cause burns to hands, face and eyes. Pulling out the shelf to the shelf-stop is aconvenience in lifting heavy foods. It is also aprecaution against burns from touching hotsurfaces of the door or oven walls. The lowestposition R is not designed to slide.

Do not heat unopened food containers. Pressurecould build up and the container could burst,causing an injury.

Do not use aluminum foil anywhere in the ovenexcept as described in this guide. Misuse couldresult in a fire hazard or damage to the range.

Never use aluminum foil to line the oven bottom.Improper use of foil could start a fire.

When using cooking or roasting bags in theoven, follow the manufacturers directions.

Use only glass cookware that is recommendedfor use in gas ovens.

Always remove the broiler pan from range assoon as you finish broiling. Grease left in the pancan catch fire if oven is used without removing thegrease from the broiler pan.

When broiling, if meat is too close to the flame,the fat may ignite. Trim excess fat to preventexcessive flare-ups.

Make sure the broiler pan is in place correctlyto reduce the possibility of grease fires.

If you should have a grease fire in the broiler pan,turn off oven control, and keep broiler drawer andoven door closed to contain fire until it burns out.

Cleaning Your Range Clean only parts listed in this Use and Care Guide.

Keep range clean and free of accumulations of grease or spillovers, which may ignite. Be careful when you clean the cooktop because

the area over the pilot (on standing pilot models)will be hot.

For continuous clean models, do not use ovencleaners on any of the continuous cleaningsurfaces. Continuous cleaning surfaces can beidentified by their rough surface finish.

SAVE THESE

INSTRUCTIONS

Vent appearance and location vary.

5

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FEATURES OF YOUR RANGEFeatures and appearance vary.

MASK FOR SHELVES

108

16

18

17

19

20

1 3 4 5 6

7 9

11

12

13

14

15

2


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Feature Index (Not all models have all features. Appearance of features varies.) See page1 Backguard (on some models)

2 Surface Burners, Grates and Drip Pans (on some models) 4, 5, 8, 9, 2123

3 Oven Light On/Off Switch (on some models) 11

4 Clock and Timer (on some models) 10

5 Oven Vent (located on cooktop on some models) 4, 5, 12, 25

6 Oven Control 11, 13, 16,17, 19, 24

7 Surface Burner Control Knobs 8, 9, 21248 Gas Shut Off Valve (on some models) 31, 32

9 Cooktop/Lift-up Cooktop (on some models) 5, 23, 25

10 Broiler Pan and Grid 5, 17, 19, 20, 24

11 Oven Shelves with Stop-Locks (Number of shelves varies) 5, 1214, 17,19, 20, 25

12 Oven Shelf Supports (Shelf positions for cooking are suggested in the 5, 12, 13,Baking, Roasting and Broiling sections.) 17, 19, 20

13 Air Vent in Oven Door (Located at top of the oven door) 4

14 Broiler Drawer, Storage Drawer or 4, 19, 20,Removable Kick Panel (on some models) 24, 25

15 Air Intake 4, 25

16 Model and Serial Numbers (Located on front frame of range, 1behind either broiler drawer, storage drawer or removable kick panel.)

17 Lift-Off Oven Door 4, 19, 20, 26, 27

18 Anti-Tip Device (Lower right rear corner on range back. 2, 3, 29, 39See Installation Instructions.)

19 Oven Bottom 23, 2720 Oven Interior Light (on some models) 11, 24

On some models, comes on automatically when door is opened.

NOTE: All models have standard oven interiors, except for JGBC20 which hasa continuous-cleaning oven interior. See the Care and Cleaning section for instructions.

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Surface Burner ControlsKnobs that turn the surface burners on and off aremarked as to which burners they control. The twoknobs on the left control the left front and left rear burners. The two knobs on the right control the rightfront and right rear burners.

Before Lighting a Burner If drip pans are supplied with your range, they

should be used at all times. Make sure all the grates on the range are in place

before using any burner.

On ranges with sealed burners: The smaller burner (right rear position) will give

the best simmer results. It offers precise cookingperformance for delicate foods, such as saucesor foods which need to cook over low heat for along time. It can be turned down to a very lowsimmer setting.

The right front burner is higher powered than theothers and will bring liquids to a boil quicker.

On some models, the burners are all the samesize and power.

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SURFACE COOKING

To Light a Surface BurnerElectric Ignition Models:Push the control knob in andturn it to LITE. You will hear a little clicking noisethesound of the electric sparkigniting the burner.Turn the knob to adjust theflame size. If the knob stays atLITE, it will continue to click.When one burner is turned to LITE, all the burnersspark. Do not attempt to disassemble or clean aroundany burner while another burner is on. An electricshock may result, which could cause you to knockover hot cookware.

Standing Pilot Models:Push control knob in and turn it to HI position.The burner should light within a few seconds.Turn the knob to adjust the flame size.Flame will be almost horizontal and will liftslightly away from the burner when the burneris first turned on. A blowing or hissing sound maybe heard for 30 to 60 seconds. This normal sound isdue to improved injection of gas and air into theburner. Put a pan on the burner before lighting it,or adjust the flame to match pan size as soon as itlights, and the blowing or hissing sound will bemuch less noticeable.

In case of a power failure, you can light thesurface burners on your range with a match. Holda lighted match to the burner, then turn the knobto the LITE position. Use extreme caution whenlighting burners this way.Surface burners in use when an electrical power failure occurs will continue to operate normally.

After Lighting a Burner Do not operate a burner for an extended period of time without cookware

on the grate. The finish on the grate may chip without cookware to absorbthe heat.

Be sure the burners and grates are cool before you place your hand, a potholder, cleaning cloths or other materials on them.


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Top-of-Range CookwareAluminum: Medium-weight cookware isrecommended because it heats quickly and evenly.Most foods brown evenly in an aluminum skillet.Use saucepans with tight-fitting lids when cookingwith minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will givesatisfactory results.Enamelware: Under some conditions, the enamelof some cookware may melt. Follow cookwaremanufacturers recommendations for cooking methods.

Glass: There are two types of glass cookwarethosefor oven use only and those for top-of-range cooking(saucepans, coffee and teapots). Glass conducts heatvery slowly.Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowlyand cools very slowly. Check cookware manufacturersdirections to be sure it can be used on gas ranges.Stainless Steel: This metal alone has poor heatingproperties and is usually combined with copper,aluminum or other metals for improved heatdistribution. Combination metal skillets usually worksatisfactorily if they are used with medium heat asthe manufacturer recommends.

Stove Top Grills (on models with sealed burners) Wok This Way (on models with sealed burners)Do not use stove top grillson your sealed gas burners.If you use the stove topgrill on the sealed gasburner it will causeincomplete combustion andcan result in exposure tocarbon monoxide levelsabove allowable currentstandards. This can behazardous to your health.

We recommend that youuse a flat-bottomed wok.They are available at your local retail store.A traditional round bottom wok can be used with WokHolder accessory, model JXWK which can be orderedfrom your appliance dealer. The Wok Holder fits ontop of the range grate to provide support and properair circulation for traditional round bottom woks only.Do not use flat bottomed woks with the Wok Holder.Do not use a wok on anyother support ring.

Placing the ring over theburner grate may cause theburner to work improperly,resulting in carbonmonoxide levels aboveallowable current standards. This could be dangerousto your health. Do not try to use such woks without thering unless you are using the Wok Holder. You couldbe seriously burned if the wok tipped over.

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How to Select Flame SizeWatch the flame, not the knob, as you reduce heat.The flame size on a gas burner should match thecookware you are using.

FOR SAFE HANDLING OF COOKWARE NEVERLET THE FLAME EXTEND UP THE SIDES OFTHE COOKWARE.

Any flame larger than thebottom of the cookware iswasted and only serves toheat the handle.

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When the timer is counting down, use the + and pad to change the remaining time, or press theTIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fully completedset timer instructions above.

Pressing the CLOCK pad while the timer is operatingwill not interfere with the timers operation; thedisplay will change to show the clock, but the timer will continue to count down and will still signal whentime is up. Press the TIMER ON/OFF pad again tochange the display back to show the timer.

10

CLOCK AND TIMER(on some models)

You have the choice of having the timer show thetime counting down or the time of day. In either case,the timer will signal at the end of the timer period toalert you that the time is up.

(appearance may vary)

To Change or Cancel the Timer Setting Display Clock While Timer Is Operating

To Set the ClockNOTE: When you first plug in the range or after apower failure, the entire Clock/Timer display will light up.

1. Press the CLOCK pad.

2. Press and hold the + or pad andthe time of day will change 10 minutesat a time. To change the time by singleminutes, give the pads short taps.

3. Press the CLOCK pad to start theclock.

To Set the Timer1. Press the TIMER ON/OFF pad.

2. Use the + and pads to set the timer.Short taps on the + or pad change thetimers setting one minute at a time.Pressing and continuing to hold the+ pad increases the setting ten minutesat a time.

3. Once you have set your timer, press the TIMERON/OFF pad to start timing.

As the timer counts down, a signal will indicatewhen one minute is left. After this signal, the displaywill count down in seconds. When time runs out, afinal signal will sound. Press the TIMER ON/OFFpad to stop the signal.


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Before Using Your OvenBe sure you understand how to set the controls properly. Practice removingand replacing the shelves while the oven is cool. Read the information andtips on the following pages. Keep this guide handy where you can refer toit, especially during the first weeks of using your new range.

Power OutageStanding PilotAn electrical power failure will not affect thestanding oven pilot.

Power OutageElectric IgnitionCAUTION: DO NOT MAKE ANY ATTEMPTTO OPERATE THE ELECTRIC IGNITIONOVEN DURING AN ELECTRICAL POWERFAILURE. The oven or broiler cannot be litduring a power failure. Gas will not flow unlessthe glow bar is hot.If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit untilpower is restored. This is because the flow of gasis automatically stopped and will not resume whenpower is restored until the glow bar has reachedoperating temperature.

Oven ControlYour oven is controlled by a single OVEN CONTROL knob.It will normally take 30-90 seconds before the flame comes on. After theoven reaches the selected temperature, the oven burner cyclesoff

completely, then on with a full flameto maintain the selected temperature.

Oven Moisture Oven Light (on some models)As your oven heats up, the temperature change of theair in the oven may cause water droplets to form onthe door glass. These droplets are harmless and willevaporate as the oven continues to heat up.

Use the switch on the lower control panel to turn thelight on or off.

(continued next page)

11

USING YOUR OVENGEAppliances.com


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USING YOUR OVEN(continued)

Oven ShelvesThe shelves aredesigned with stop-locks so when placed

correctly on the shelf supports, they will stopbefore comingcompletely out of theoven and will not tiltwhen you are removingfood from them orplacing food on them.When placing cookware on a shelf, pull the shelf outto the bump on the shelf support. Place the cookwareon the shelf, then slide the shelf back into the oven.This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull ittoward you, tilt the

front end upward andpull the shelf out.To replace, place theshelf on the shelfsupport with the stop-locks (curved extensionof the shelf) facing up and toward the rear of theoven. Tilt up the front and push the shelf toward theback of the oven until it goes past the bump on theshelf support. Then lower the front of the shelf andpush it all the way back.

Oven VentsThe oven is vented through duct openings at the rear of the cooktop. See the Features section. Do notblock these openings when cooking in the oven it is important that the flow of hot air from the ovenand fresh air to the oven burners be uninterrupted. The vent openings and nearby surfaces may

become hot. Do not touch them. Handles of pots and pans on the cooktop may

become hot if left too close to the vent. Metal items will become very hot if they are

left on the cooktop and could cause burns.

Do not leave any items on the cooktop. The hotair from the vent may ignite flammable items andwill increase pressure in closed containers, whichmay cause them to burst.

Do not leave plasticitems on the cooktop they may melt if lefttoo close to the vent.

Shelf PositionsThe oven has five shelf supports for baking androasting identified in this illustration as A (bottom),B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as alarge turkeythe shelf is not designed to slide out atthis position. Shelf positions for cooking aresuggested in the Baking, Broiling and Roastingsections.

D

E

C

B

A

R

Vent appearance and location vary.

Bump

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BAKING

Your oven temperature is controlled using the latesttechnology in oven control systems. It is recommendedthat you operate your new oven for a number of weeksto become familiar with its performance.

If you think an adjustment is necessary, see theAdjust the Oven Thermostat section. It gives easy

Do It Yourself instructions on how to adjust thethermostat.

13

How to Set Your Range for BakingTo avoid possible burns, place the shelves in thecorrect position before you turn the oven on.1. Close the oven door. Turn the OVEN CONTROL

knob to the desired temperature.

2. Check food for doneness at minimum time onrecipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF andthen remove food.

Oven ShelvesArrange the oven

shelf or shelvesin the desiredlocations whilethe oven is cool.The correct shelf position dependson the kind of food and thebrowning desired.As a general rule,place most foods in the middle of the oven,on either shelf position B or C. See the chartfor suggested shelf positions.


Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

D

E

C

B

A

R

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BAKING(continued)

PreheatingPreheat the oven if the recipe calls for it. Preheatmeans bringing the oven up to the specifiedtemperature before putting the food in the oven.

To preheat, set the oven at the correct temperature selecting a higher temperature does not shortenpreheat time.

Preheating is necessary for good results when bakingcakes, cookies, pastry and breads. For most casserolesand roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat10 minutes. After the oven is preheated place the foodin the oven as quickly as possible to prevent heatfrom escaping.

Pan PlacementFor even cooking and proper browning, there must beenough room for air circulation in the oven. Bakingresults will be better if baking pans are centered asmuch as possible rather than being placed to the frontor to the back of the oven.

Pans should not touch each other or the walls of theoven. Allow 1 to 1 1 2 inch space between pans aswell as from the back of the oven, the door and thesides. If you need to use two shelves, stagger the pansso one is not directly above the other.

Cookies Aluminum FoilWhen bakingcookies, flat cookiesheets (without sides)produce better-lookingcookies. Cookiesbaked in a jelly rollpan (short sides allaround) may havedarker edges and paleor light browningmay occur.Cookies can be baked on several shelves at thesame time but browning may be uneven becauseof reduced air circulation.Do not use a cookie sheet so large that it

touches the walls or the door of the oven.

Never entirelycover a shelf withaluminum foil. Thiswill disturb the heatcirculation and resultin poor baking.A smaller sheet of foil may be used tocatch a spillover byplacing it on a lower shelf several inchesbelow the food.Do not put aluminum foil on the oven bottom.

Baking GuidesWhen using prepared baking mixes, follow package recipeor instructions for best baking results.


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Pies CakesFor best results, bakepies in dark, rough or dull pans to produce

a browner, crisper crust. Stagger thepies for most evenbrowning. Frozenpies in foil pansshould be placed onan aluminum cookiesheet for baking sincethe shiny foil pan reflects heat away from the piecrust; the cookie sheet helps retain it.

For best browningwhen baking several8 or 9 cakes,

stagger them so onepan is not directlyabove another.Warped or bent panswill cause unevenbaking results andpoorly shapedproducts. A cakebaked in a pan larger than the recipe recommends willusually be crisper, thinner and drier than it should be.If baked in a pan smaller than recommended, it may beundercooked and batter may overflow.

Baking PansUse the proper baking pan. The type of finish on the pan determines theamount of browning that will occur. Dark, rough or dull pans absorb heat resulting in a browner, crisper crust.

Use this type for pies. Shiny, bright and smooth pans reflect heat, resulting in a lighter, more

delicate browning. Cakes and cookies require this type of pan. Glass baking dishes also absorb heat. When baking in glass baking

dishes, the temperature may need to be reduced by 25F. If you are using dark non-stick pans, you may find that you need to

reduce the oven temperature 25F. to prevent over-browning.

Dont PeekSet the timer for the estimated cooking time and do not open the door tolook at your food. Most recipes provide minimum and maximum bakingtimes such as bake 3040 minutes.DO NOT open the door to check until the minimum time. Opening the ovendoor frequently during cooking allows heat to escape and makes bakingtimes longer. Your baking results may also be affected.

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ADJUST THE OVEN THERMOSTAT DO IT YOURSELF!

You may find that your new oven cooks differentlythan the one it replaced. We recommend that youuse your new oven for a few weeks to become morefamiliar with it, following the times given in your recipes as a guide.If you think your new oven is too hot or too cold,you can adjust the thermostat yourself. If youthink it is too hot, adjust the thermostat to make itcooler. If you think it is too cool, adjust thethermostat to make it hotter.We do not recommend the use of thermometers,such as those found in grocery stores, to check thetemperature setting of your new oven. Thesethermometers may vary 2040 degrees.

To Adjust the Thermostat:

(appearance may vary)

Pull the OVEN CONTROL knob off the rangeand look at the back side.To make adjustment, loosen (approximately one turn),

but do not completely remove, the two screws on theback of the knob. With the back of the knob facingyou, hold the outer edge of the knob with one handand turn the front of the knob with the other hand.To raise the oven temperature , move the top screwtoward the right. Youll hear a click for each notchyou move the knob. To lower the temperature ,move the top screw toward the left. Each click willchange the oven temperature approximately 10F.(Range is plus or minus 60F. from the arrow.)We suggest that you make the adjustment one clickfrom the original setting and check oven performancebefore making any additional adjustments.After the adjustment is made , retighten screwsso they are snug, but be careful not to overtighten.Re-install knob on range and check performance.

The Type of Margarine Will AffectBaking PerformanceMost recipes for baking have been developedusing high fat products such as butter or margarine(80% fat). If you decrease the fat, the recipe may notgive the same results as with a higher fat product.

Recipe failure can result if cakes, pies, pastries,cookies or candies are made with low fat spreads.The lower the fat content of a spread product, themore noticeable these differences become.

Federal standards require products labeledmargarine to contain at least 80% fat by weight.Low fat spreads, on the other hand, contain less fatand more water. The high moisture content of these

spreads affect the texture and flavor of baked goods.For best results with your old favorite recipes, usemargarine, butter or stick spreads containing at least70% vegetable oil.


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ROASTING

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven.Roasting temperatures, which should be low andsteady, keep spattering to a minimum.The oven has a speciallow shelf (R) position

just above the ovenbottom. Use it whenextra cooking space isneeded, for example,when roasting a largeturkey. The shelf is notdesigned to slide out atthis position.

Roasting is really a baking procedure used for meats.Therefore the oven controls are set for Baking.(You may hear a slight clicking sound indicating theoven is working properly.)Most meats continue to cook slightly while standingafter being removed from the oven. Recommendedstanding time for roasts is 10 to 20 minutes. Thisallows roasts to firm up and makes them easier tocarve. Internal temperature will rise about 5 to 10F.If you wish to compensate for temperature rise,remove the roast from the oven when its internaltemperature is 5 to 10F. less than temperatureshown in the Roasting Guide.Remember that food will continue to cook in the hotoven and therefore should be removed when thedesired internal temperature has been reached.

1. Position oven shelfat (B) position for small size roast(3 to 5 lbs.) and at(R) position for larger roasts.

2. Check the weight of the roast. Place the meatfat-side-up or the poultry breast-side-up on theroasting grid in a shallow pan. The melting fat willbaste the meat. Select a pan as close to the size of

meat as possible. (The broiler pan with grid is agood pan for this.)

3. Turn the OVEN CONTROL knob to the desiredtemperature. See the Roasting Guide for temperatures and approximate cooking times.

4. When roasting is finished, turn the OVENCONTROL knob to OFF and then remove the foodfrom the oven.

R

A

B

Use of Aluminum Foil Dual Shelf Cooking

You can use aluminum foil to line the broiler pan.This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavilycured meats or basting food during cooking. Pressthe foil tightly around the inside of the pan.

This allows more than one food to be cooked at thesame time. For example: While roasting a 20-lb.(10 kg) turkey on shelf position R, a second shelf(if so equipped) may be added on position D so thatan additional food such as scalloped potatoes can becooked at the same time. Foods cooked with theturkey should be added toward the end of the timeallowed for the turkey. For example, potatoes whichcook for 1 hour should be added to the oven 1 hour before the end of cooking time for the turkey.


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D

E

C

B

A

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ROASTING(continued)

Q. Is it necessary to check for doneness witha meat thermometer?

A. Checking the finished internal temperature at thecompletion of cooking time is recommended.Temperatures are shown in Roasting Guide.For roasts over 8 lbs., check with thermometer athalf-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try tocarve it?

A. Roasts are easier to slice if allowed to cool10 to 20 minutes after removing from oven.Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cooka roast or poultry?

A. It is not necessary to preheat your oven.Q. When buying a roast, are there any special tips

that would help me cook it more evenly?A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.Q. Can I seal the sides of my foil tent when

roasting a turkey?A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brownthe meat.

Questions and Answers

ROASTING GUIDEFrozen RoastsFrozen roasts of beef, pork, lamb, etc., can be startedwithout thawing, but allow 15 to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.Unthawed poultry often does not cook evenly.Some commercial frozen poultry can be cookedsuccessfully without thawing. Follow directionsgiven on package label.

Oven Approximate Roasting Time InternalType Temperature Doneness in Minutes per Pound Temperature F.

Meat 3 to 5 lbs. 6 to 8 lbs.Tender cuts; rib, high quality 325 Rare: 2435 1825 140150sirloin tip, rump or top round* Medium: 3539 2531 150160

Well Done: 3945 3133 170185Lamb leg or bone-in shoulder* 325 Rare: 2125 2023 140150

Medium: 2530 2428 150160Well Done: 3035 2833 170185

Veal shoulder, leg or loin* 325 Well Done: 3545 3040 170180Pork loin, rib or shoulder* 325 Well Done: 3545 3040 170180Ham, precooked 325 To Warm: 1823 minutes per pound (any weight) 115125

Poultry 3 to 5 lbs. Over 5 lbs.Chicken or Duck 325 Well Done: 3540 3035 185190Chicken pieces 350 Well Done: 3540 185190

10 to 15 lbs. Over 15 lbs. In thigh:Turkey 325 Well Done: 1622 1219 185190

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

The U.S. Department of Agriculture says Rare beef is popular, but you should know that cooking it to only 140F. meanssome food poisoning organisms may survive. (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)


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BROILING

Broiling is cooking food by direct heat from above thefood. Most fish and tender cuts of meat can be broiled.Follow these directions to keep spattering and smokingto a minimum.Your range has a compartment below the oven for broiling. A specially designed broiler pan and gridallow dripping fat to drain away from the food andkeep it away from the high heat of the gas flame.

Both the oven and broiler compartment doorsmust be closed during broiling.Turn most foods once during cooking (the exceptionis thin fillets of fish; oil one side, place that sidedown on broiler grid and cook without turning untildone). Time foods for about one-half the totalcooking time, turn food, then continue to cook topreferred doneness.

1. You can change the distance of the food from theheat source by positioning the broiler pan and gridon one of three shelf positions in the broiler compartmentA (bottom of broiler compartment),B (middle) and C (top).

2. Preheating the broiler or oven is not necessary andcan produce poor results.

3. If meat has fat or gristle around the edge, cutvertical slashes through both about 2 apart. If desired, the fat may be trimmed, leaving a layer about 1/8 thick.

4. Arrange the food on the grid and position thebroiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to theflame increases exterior browning of the food, butalso increases spattering and the possibility of fatsand meat juices igniting.

5. Close the oven and broiler compartment door.6. Turn the OVEN CONTROL knob to BROIL.7. Turn the OVEN CONTROL knob to OFF. Remove

the broiler pan from the broiler compartment andserve the food immediately. Leave the pan outsidethe range to cool.

Use of Aluminum FoilYou can use aluminum foil to line your broiler pan andbroiler grid. However, you must mold the foil tightlyto the grid and cut slits in it just like the grid.Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juicescould become hot enough to catch on fire. If you donot cut the slits, you are frying, not broiling.

Questions and AnswersQ. When broiling, is it necessary to always use a

grid in the pan?A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices fall into the

pan, thus keeping meat drier. Juices are protectedby the grid and stay cooler, thus preventingexcessive spatter and smoking.

Q. Should I salt the meat before broiling?A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn themeat with tongs; piercing the meat with a forkalso allows juices to escape. When broilingpoultry or fish, brush each side often with butter.

Q. Why are my meats not turning out as brown asthey should?

A. Check to see if you are using the recommendedshelf position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the foodonly once during broiling.

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BROILING GUIDE

The oven and broiler compartment doors must beclosed during broiling. Always use the broiler pan and grid that comes with

your range. It is designed to minimize smoking andspattering by trapping juices in the shielded lower part of the pan.

For steaks and chops, slash fat evenly around theoutside edges of the meat. To slash, cut crosswisethrough the outer fat surface just to the edge of themeat. Use tongs to turn the meat over to preventpiercing the meat and losing juices.

If desired, marinate meats or chicken before broiling.Or brush with barbecue sauce last 5 to 10 minutes only.

When arranging the food on the pan, do not let fattyedges hang over the sides because dripping fatcould soil the oven.

The broiler compartment does not need to bepreheated. However, for very thin foods, or toincrease browning, preheat if desired.

Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing thecooking time given in this guide 1 1 2 times per side.

Quantity and/or Shelf 1st Side 2nd SideFood Thickness Position Minutes Minutes CommentsBacon 1/2 lb. B 4 3 Arrange in single layer.

(about 8 thin slices)Ground Beef 1 lb. (4 patties) B 1011 45 Space evenly. Up to 8 patties take

Well Done 1/2 to 3/4 inch thick about same time.Beef SteaksRare 1 inch thick C 9 7 Steaks less than 1 inch thick willMedium (1 to 1 1 2 lbs.) C 12 56 cook through before browning.Well Done B 13 89Rare 1 1 2-inch thick C 10 67 Slash fat.Medium (2 to 2 1 2 lbs.) C 1215 1012Well Done B 25 1618Chicken 1 whole A 3035 15 Brush each side with melted butter.

(2 to 2 1 2 lbs.), Broil with skin-side-down first.split lengthwiseBone-in4 bone-in breasts A 2530 1015

Bakery ProductsBread (Toast) or 2 to 4 slices C 23 1/21 Space evenly. Place English muffinsToaster Pastries 1 pkg. (2) cut-side-up and brush with butter,English Muffins 2 split C 35 if desired.Lobster Tails 2 to 4 A 1316 Do not Cut through back of shell, spread

(6 to 8 oz. each) turn over. open. Brush with melted butterbefore broiling and after half ofbroiling time.

Fish 1 lb. fillets C 5 5 Handle and turn very carefully. Brush1/4 to 1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler toincrease browning.

Ham Slices 1 inch thick B 8 8

Precooked 1/2 inch thick B 6 6Pork Chops 2 (1/2 inch) B 10 45 Slash fat.Well Done 2 (1 inch thick), B 13 912

about 1 lb.Lamb ChopsMedium 2 (1 inch) B 8 47 Slash fat.Well Done about 10 to 12 oz. B 10 10Medium 2 (1 1 2 inches), B 10 46Well Done about 1 lb. B 17 1214Wieners, 1 lb. pkg. (10) C 6 12 If desired, split sausages in half similar precooked lengthwise; cut into 5-to 6-inch pieces.sausages, bratwurst


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CARE AND CLEANING

Proper care and cleaning are important so your rangewill give you efficient and satisfactory service.Follow these directions carefully in caring for it tohelp assure safe and proper maintenance.

BE SURE ELECTRICAL POWER ISDISCONNECTED BEFORE CLEANINGANY PART OF YOUR RANGE.

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS(IF SO EQUIPPED) IN PLACE.

Standard Twin Burners (on some models)

On models with standard twin burners, thecooktop lifts up for easy access.Turn all controls OFF before removing burnerparts and drip pans (if so equipped).The burner grates and drip pans (if so equipped)can be lifted off, making them easy to clean.The holes in the surface

burners of your rangemust be kept cleanat all times for proper ignition and an even,unhampered flame.

You should clean the surface burners routinely,especially after bad spillovers, which could clogthese holes. Wipe off surface burners. If heavyspillover occurs, remove the surface burners fromthe range. Burners lift out for cleaning. Lift up thecooktop and then lift out the surface burners.

To remove burned-on food, soak the surface burner in a solution of mild liquid detergent and hot water.Soak the surface burner for 20 to 30 minutes. For more stubborn stains, use a cleanser like Soft Scrub

brand or Bon Ami brand. Rinse well to remove anytraces of the cleanser that might clog the surfaceburner openings. Do not use steel wool because itwill clog the surface burner openings and scratch thesurface burners. If the holes become clogged, cleanthem with a sewing needle or twist-tie.Before putting the surface burner back, shake outexcess water and then dry it thoroughly by setting itin a warm oven for 30 minutes. Then place it back in

the range, making sure it is properly seated and level.Check the flame pattern of each burner. If the flamesare jumpy (not steady), clean the holes again with asewing needle or twist-tie.

Drip Pans (on some models)Remove the gratesand lift out thedrip pans. Drip panscan be cleaned in adishwasher or by hand.To get rid of burned-on food, place them in a coveredcontainer (or plastic bag) with 1/4 cup ammonia toloosen the soil. Then scrub with a soap-filled scouringpad if necessary.

When replacing the drip pans, make sure they arein the correct position.CAUTION: Do not clean the drip pans in a self-cleaning oven.


Grate

Drip pan(on some models)

Surface burner

Clean theseholes

thoroughlyon eachburner.

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CARE AND CLEANING(continued)

Turn all controls OFF before removing theburner parts and drip pans (if so equipped).The burner grates, caps, burner heads and drippans (if so equipped) can be lifted off, makingthem easy to clean.

For proper ignition,make sure the smallhole in the section thatfits over the electrodeis kept open. A sewingneedle or wire twist-tieworks well to unclog it.

The slits in the burner heads of your rangemust be kept clean at all times for an even,unhampered flame.You should clean the surface burners routinely,especially after bad spillovers, which could clogthese openings.To remove burned-on food, soak the burner headsin a solution of mild liquid detergent and hot waterfor 20-30 minutes. For more stubborn stains, use atoothbrush.Before putting theburner head back,shake out excesswater and then dry itthoroughly by settingit in a warm oven for 30 minutes.Replace the burner heads and caps. Makesure that the heads andcaps are replaced in the correct location. There isone small, 2 medium and one large head and cap.NOTE: On some models the burner heads and capsare all the same size and can be used in any of the4 needed locations.

NOTE: Before removing the burner heads andcaps, remember their size and location. Replacethem in the same location after cleaning.

The electrode ofthe spark igniter isexposed when theburner head isremoved. When oneburner is turned to LITE, all the burners spark.Do not attempt to disassemble or clean aroundany burner while another burner is on. Anelectric shock may result, which could causeyou to knock over hot cookware.

Sealed Burner Assemblies (on some models) Burner Heads (on sealed burners only)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS(IF SO EQUIPPED) IN PLACE.

Grate

Burner cap

Burner head

Drip pan(on some models)

After cleaning, make surethe slot in the burner head ispositioned over the electrode.

Electrode

Burner Caps (on sealed burners only)Lift off when cool. Wash burner caps in hot, soapywater and rinse with clean water. You may scour witha plastic scouring pad to remove burned-on foodparticles.Dry them in a warm oven or with a clothdontreassemble them wet. Replace the burner caps.Make sure that caps are replaced on the correct sizeburner. There is one small, 2 medium and one large cap.

Front of Range

NOTE: On some models the caps are all the samesize and can be used in any of the 4 needed locations.

medium

small

large

small

large

medium

medium

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Burner GratesLift out when cool.Grates should be washedregularly and, of course,after spillovers. Washthem in hot, soapy water and rinse with clean water.After cleaning, dry them thoroughly by putting themin a warm oven for a few minutes. Dont put thegrates back on the range while they are wet. Whenreplacing the grates, be sure theyre positionedsecurely over the burners.To prevent rusting on cast iron grates, apply a lightcoating of cooking oil on the bottom of the grates.

To get rid of burned-on food, place the gratesin a covered container (or plastic bag) with 1/4 cupammonia to loosen the soil. Let sit overnight(or approximately 12 hours), then scrub with asoap-filled scouring pad if necessary. Rinse gratesthoroughly and dry completely before replacingthem on the range top.Although theyre durable, the grates will graduallylose their shine, regardless of the best care you cangive them. This is due to their continual exposure tohigh temperatures. You will notice this sooner withlighter color grates.Do not operate a burner for an extended period of time without cookware on the grate. The finish on thegrate may chip without cookware to absorb the heat.CAUTION: Do not clean the grates in adishwasher or in a self-cleaning oven.

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Cooktop Surface Oven BottomTo avoid damagingthe porcelainenamel surface of the cooktop and toprevent it frombecoming dull,clean up spills rightaway. Foods with alot of acid (tomatoes,sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.When the surface has cooled, wash and rinse. For other spills such as fat spatterings, etc., wash withsoap and water once the surface has cooled. Thenrinse and polish with a dry cloth.Be careful when you clean the cooktop becausethe area over the pilot will be hot (on models withstanding pilots).

The oven bottom has a porcelain enamel finish.To make cleaning easier, protect the oven bottomfrom excessive spillovers by placing a cookie sheeton the shelf below the shelf you are cooking on.This is particularly important when baking a fruit pieor other foods with a high acid content. Hot fruitfillings or other foods that are highly acidic (suchas tomatoes, sauerkraut, and sauces with vinegar or lemon juice) may cause pitting and damage to theporcelain enamel surface and should be wiped upimmediately.We dont recommend using aluminum foil on theoven bottom. It can affect air flow if the holes areblocked and it can concentrate heat at the bottom of the oven, resulting in poor baking performance.If a spillover does occur on the oven bottom, allowthe oven to cool first. Remove the oven bottom for easier clean-up and to prevent damage to thecontinuous cleaning oven coating (on some models).Frequent wipings with mild soap and water (particularly after cooking meat) will prolong thetime between major cleanings. Rinse thoroughly.Soap left on the oven bottom can cause stains.For heavy soil, use an abrasive cleaner or a soap-filled steel wool pad. A commercial oven cleaner may also be used, following the package directions.


Do not store flammable materials in an oven or

near the cooktop. Do not store or use combustiblematerials, gasoline or other flammable vapors andliquids in the vicinity of this or any other appliance.

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Oven Light Bulb (on some models)CAUTION: Disconnect electrical power to the oven at the maincircuit breaker or fuse box before attempting to replace the ovenlight bulb. Do not touch a hot light bulb with wet hands or a wet

cloth. Wait until the bulb has cooled and use a dry cloth.The light bulb is located in the upper left corner (may vary) of the oven.Replace the bulb with a 40 watt appliance bulb only.

Control Panel and KnobsIts a good idea to wipe the control panel after eachuse of the oven. Clean with mild soap and water or vinegar and water, rinse with clean water and polishdry with a soft cloth.Do not use abrasive cleansers, strong liquid cleaners,plastic scouring pads or oven cleaners on the controlpanelthey will damage the finish. A 50/50 solutionof vinegar and hot water works well.

The control knobs maybe removed for easier cleaning. To removeknob, pull it straight off the stem. If knob isdifficult to remove, placea towel or dishcloth between the knob and controlpanel and pull gently. Wash the knobs in soap andwater or a vinegar and hot water solution.Metal parts can be cleaned with soap and water.Do not use steel wool, abrasives, ammonia, acidsor commercial oven cleaners. Dry with a soft cloth.

Removable Broiler Drawer (on some models)To remove:1. When the broiler is cool, remove the grid and pan.

2. Pull the broiler drawer out until it stops, then pushit back in about one inch.

3. Grasp the handle, lift and pull the broiler drawer out.Clean the broiler drawer with hot soapy water.

To replace:Hold the broiler drawer in the raised position as youslide it partway into the range. Then lower the drawer and push it completely closed.

Broiler Pan and Grid

After broiling, remove thebroiler pan from the oven.Remove the grid from thepan. Carefully pour out greasefrom the pan into a proper container. Wash and rinse thebroiler pan and grid in hotwater with a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the grid with detergentwhile hot and cover with wet paper towels or adishcloth. Soaking the pan will remove burned-on foods.The broiler pan and grid may be cleaned with acommercial oven cleaner.Both the broiler pan and grid can also be cleaned in adishwasher.Do not store a soiled broiler pan and grid anywherein the range.CAUTION: Do not clean the broiler pan or grid ina self-cleaning oven.

Grid

Pan

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Oven ShelvesClean the shelves with an abrasive cleanser orsteel wool. After cleaning, rinse the shelves withclean water and dry with a clean cloth.

Lift-Up Cooktop (on models with standard twin burners)Clean the area under the cooktop often. Built-up soil,especially grease, may catch on fire.To make cleaning easier, the cooktop may be lifted up.To raise the cooktop:1. Be sure burners are turned off.2. Remove the grates.3. Grasp the two front burner wells and lift up.Some models have dual support rods that will hold thecooktop up while you clean underneath it.

Clean under the cooktopwith hot, soapy water and aclean cloth. If you removedyour surface burners whilecleaning, make sure they areproperly seated whenreplacing them.After cleaning, lower the cooktop (be careful notto pinch your fingers). Lower cooktop gently to avoid

blowing out pilot flames (on standing pilot models).

Never block the vents (air openings) of the range.They provide the air inlet and outlet that are necessaryfor the range to operate properly with correctcombustion. Air openings are located at the rear of thecooktop, at the top and bottom of the oven door, and atthe bottom of the range, under the kick panel, storagedrawer or broiler drawer (depending on the model). Vent appearance and location vary.

Oven Air Vents

The storage drawer is a good place to store cookwareand bakeware. Do not store plastics and flammablematerial in the drawer.The storage drawer may be removed for cleaning under the range. Clean the storage drawer with a damp clothor sponge. Never use harsh abrasives or scouring pads.

To remove the storage drawer:1. Pull the drawer straight

out until it stops.2. Tilt the front of the drawer

up and free of the range.To replace the storage drawer:1. Set the stops on the back of the drawer over the

stops in the range.2. Slide the drawer evenly and straight back, so that

the rails in the range are engaged.

Removable Storage Drawer (on some models)

Removable Kick Panel (on some models)The kick panel may be removed for cleaning underthe range.To remove, lift up the bottom ofthe panel slightly to disengage thepanel from the tabs at the base of the range. Pull the bottom of thepanel forward until the spring clipsare released at the top of the panel.

To replace, insert the two slotsat the bottom of the panel ontothe two tabs at the base of therange and push the top of thepanel forward to engage thespring clips.

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The oven door is removable but it is heavy. You mayneed help removing and replacing the door.To remove the door,open it a few inchesto the special stopposition that will holdthe door open. Graspfirmly on each sideand lift the door straight up and offthe hinges.NOTE: Be carefulnot to place handsbetween the hingeand the oven door frame as the hingecould snap back andpinch fingers.To replace the door, make sure the hinges are in thespecial stop position. Position the slots in the bottomof the door squarely over the hinges. Then lower thedoor slowly and evenly over both hinges at the sametime. If hinges snap back against the oven frame, pullthem back out.

TO CLEAN THE DOOR:(Do not immerse door in water.)Inside of door: Allow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especiallyafter cooking meat). This will prolong the timebetween major cleanings. Rinse thoroughly.NOTE: Soap left on the oven door causesadditional stains when the oven is reheated.

For heavy soil, you can use an oven cleaner (toavoid damage to continuous clean oven surfaces,remove the door of these models before spraying)and follow label instructions. Rinse well.See Cautions about using spray-on oven cleanersbelow.

Outside of door: Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well.You may also use a glass cleaner to clean the glasson the outside of the door.

Spillage of marinades, fruit juices, tomato saucesand basting materials containing acids may causediscoloration and should be wiped up immediately.When surface is cool, clean and rinse.

Do not use oven cleaners, cleansing powders orharsh abrasives such as steel wool pads on theoutside of the door.

Lift-Off Oven Door

With proper care, the porcelain enamel interiorwill retain its attractive finish for many years.Soap and water will normally do the job. Heavyspattering or spillovers may require cleaning witha mild abrasive cleanser. Soap-filled steel wool padsmay also be used. Do not allow food spills witha high sugar or acid content (such as tomatoes,sauerkraut, fruit juices or pie filling) to remain

on the surface. They may cause dull spots evenafter cleaning.Household ammonia may make the cleaning jobeasier. Place 1/2 cup ammonia in a shallow glass panand leave in a cold oven overnight. The ammoniafumes will help loosen the burned-on grease and food.When necessary, you may use a commercial ovencleaner. Follow the package directions.

Cautions about using spray-on oven cleaners: Be careful where the oven cleaner is sprayed. Do not spray oven cleaner on the electrical controls

and switches (on some models) because it couldcause a short circuit and result in sparking or fire.

Do not allow a film from the cleaner to remain onthe temperature sensing bulbit could cause theoven to heat improperly. (The bulb is located at therear of the oven.) Carefully wipe the bulb cleanafter each oven cleaning, being careful not to movethe bulb as a change in its position could affect howthe oven bakes.

Do not spray any oven cleaner on the outside ovendoor, handles or any exterior surface of the oven,cabinet or painted surfaces. The cleaner can damagethese surfaces.

Porcelain Oven Interior (on all models except Continuous-Cleaning models)

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Special Care of Continuous-Cleaning Oven Interior (on some models)The special coating is a porous ceramic material,which is dark in color and feels slightly rough tothe touch.

The Continuous-Cleaning Oven cleans itself whilecooking. The oven walls are finished with a specialcoating that cannot be cleaned in the usual manner with soap, detergents, steel wool pads, commercialoven cleaners, coarse abrasive pads or coarse brushes.Use of such cleansers and/or the use of oven sprayswill cause permanent damage.If magnified, the surface would appear as peaks,valleys and sub-surface tunnels. This rough finishtends to prevent grease spatters from forming littlebeads or droplets that run down the side walls of ahard-surface oven liner, leaving unsightly streaks thatrequire hand cleaning. Instead, when spatter hits the

porous finish, it is dispersed and partially absorbed.This spreading action increases the exposure of ovensoil to heated air and makes it somewhat less noticeable.Soil may not disappear completely and at some timeafter extended usage, stains may appear that cannotbe removed.The special coating works best on small amountsof spatter. It does not work well with larger spills,especially sugars, egg or dairy mixtures. The ovenbottom does not have the continuous cleaning ovencoating and can be removed and cleaned with acommercial oven cleaner.

This special coating is not used on the ovenshelves, oven bottom or the inside of the ovendoor. Remove these to clean with a commercialoven cleaner to prevent damaging the Continuous-Cleaning Oven coating.Make sure the oven bottom is in place beforeyou turn the oven on for any reason.Use care in removing and replacing the oven bottomand shelves and in placing and removing dishes andfood to avoid scratching, rubbing or otherwise damagingthe porous finish on the oven walls.

To Clean the Continuous-Cleaning Oven:1. Let range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware.3. Soil visibility may be reduced by operating the oven

at 400F. Close the door and turn the OVENCONTROL knob to 400F. Time for at least four hours. Repeated cycles may be necessary beforeimprovement in appearance is apparent.

Remember: During the operation of the oven, thedoor and other range surfaces will get hot enoughto cause burns. Do not touch. Let the range coolbefore replacing the oven shelves.4. If a spillover or heavy soiling occurs on the porous

surface, as soon as the oven has cooled, remove as

much of the soil as possible using a small amountof water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it asclean as possible, and be sure to blot it up withpaper towels, cloths or sponges. Do not rub or scrubwith paper towels, cloths or sponges, since they willleave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, applywater again and blot it with a clean sponge, startingat the edge of the ring and working toward the center.

The oven bottom has a porcelain enamel finish.The oven bottom comes out for cleaning away fromthe Continuous-Cleaning Oven.

The inside of the oven door has a porcelain enamelfinish. The oven door lifts off for cleaning away fromthe Continuous-Cleaning Oven. For instructions onhow to clean the inside of the oven door refer to theLift-Off Oven Door section.

Do not use soap, detergent, steel wool pads,commercial oven cleaner, silicone oven sprays,coarse pads or coarse brushes on the poroussurface. These products will spot, clog and damagethe porous surface and reduce its ability to work.Do not scrape the porous surface with a knife orspatula they could permanently damage the finish.

GEAppliances.com

Do not use a steel-wool pad; it will scratch the surface.To clean the stainless steel surface, use a hot, dampcloth with a mild detergent suitable for stainless steelsurfaces. Use a clean, hot, damp cloth to remove soap.Dry with a dry, clean cloth.If food soil remains, try a general kitchen cleaner, suchas Fantastik , Simple Green , or Formula 409 .For hard-to-clean soil, use a standard stainless steelcleaner, such as Bon-Ami or Cameo .

Apply cleaner with a damp sponge. Use a clean, hot,damp cloth to remove cleaner. Dry with a dry, cleancloth. Always scrub lightly in the direction of the grain.After cleaning, use a stainless steel polish, such asStainless Steel Magic , Revere Copper and StainlessSteel Cleaner , or Wenol All Purpose Metal Polish .Follow the product instructions for cleaning thestainless steel surface.

Stainless Steel Surfaces (on some models)

27


28/4828

INSTALLATION INSTRUCTIONS

FOR YOUR SAFETYIf you smell gas:1. Open windows.2. Dont touch electrical switches.3. Extinguish any open flame.4. Immediately call your gas supplier.

FOR YOUR SAFETYDo not store or use combustiblematerials, gasoline or other flammable

vapors and liquids in the vicinity of thisor any other appliance.

BEFORE YOU BEGINRead these instructions completely andcarefully.IMPORTANT: Save these instructions for the local electrical inspectors use.INSTALLER: Leave these instructions

with the appliance after installation iscompleted.CONSUMER: Keep this Owners Manualand the Installation Instructions for

future use. This appliance must be properly grounded.

WARNING Improper installation, adjustment,alteration, service or maintenance can

cause injury or property damage.Refer to this manual. For assistance or additional information, consult a qualifiedinstaller, service agency, manufacturer (dealer) or the gas supplier. Never reuse old flexible connectors.

The use of old flexible connectors cancause gas leaks and personal injury.

Always use NEW flexible connectors when installing a gas appliance.

CAUTIONDo not attempt to operate the oven of this range during a power failure (electricignition models only).

IMPORTANTRemove all packing material andliterature from oven before connecting gas and electrical supply to range.

In the Commonwealth ofMassachusetts: This product must be installed by a licensed

plumber or gas fitter. When using ball-type gas shut-off valves, they shall be the T-handle type.

A flexible gas connector, when used, must not exceed 3 feet.


29/4829

IMPORTANT SAFETY INSTRUCTIONInstallation of this range must conform withlocal codes, or in the absence of localcodes, with the National Fuel Gas Code,

ANSI Z223.1, latest edition. In Canada,installation must conform with the current Natural Gas Installation Code, CAN/CGA-B149.1 or the current Propane InstallationCode, CAN/CGA- B149.2, and with local codes

where applicable. This range has been design-certified by the American Gas Association according to ANSIZ21.1, latest edition and Canadian Gas Associationaccording to CAN/CGA-1.1 latest edition. As

with any appliance using gas and generatingheat, there are certain safety precautions youshould follow. You will find these precautions in

the Important Safety Instructions in the front of this manual. Read them carefully. Have your range installed by a qualified installer. Your range must be electrically grounded inaccordance with local codes or, in the absenceof local codes, in accordance with the NationalElectrical Code (ANSI/NFPA 70, latest edition).In Canada, electrical grounding must be inaccordance with the current CSA C22.1 CanadianElectrical Code Part 1 and/or local codes. SeeElectrical Connections in this section. Before installing your range on linoleum or any other synthetic floor covering, make sure

the floor covering can withstand 180F. without shrinking, warping or discoloring. Do not installthe range over carpeting unless a sheet of 1/4 thick plywood or similar insulator is placedbetween the range and carpeting. Make sure the wall coverings around therange can withstand heat generated by therange up to 200F. Avoid placing cabinets above the range. Toreduce the hazard caused by reaching over theopen flames of operating burners, install a

ventilation hood over the range that projectsforward at least 5 beyond the front of the cabinets.

The ventilating hood must be constructed of sheet metal not less than 0.0122 thick. Installabove the cooktop with a clearance of not lessthan 1/4 between the hood and the undersideof the combustible material or metal cabinet.

The hood must be at least as wide as theappliance and centered over the appliance.Clearance between the cooking surface and the

ventilation hood surface MUST NEVER BELESS THAN 24 INCHES.

DIMENSIONS AND CLEARANCESProvide adequate clearances between the rangeand adjacent combustible surfaces.

Product Height:

36 JGSS0540 JGBS02 JGBS03 RGB50845 1 2 JGBS04 JGBS07 LGB116 RGB524

46 1 2

JGBC20 JGBS21 LGB128 RGB532JGBS17 JGBS22 RGB526 RGB533JGBS20 JGBS23 RGB528 RGB535

Min.Max. depth with doorclosed (includes door handle):

27 3 4 28 1 2 *30

See ProductHeight chartbelow 36 1 4

14

Depth with door open:

46 3 8 (glass door)46 1 4

(porcelain door)

*Depth varies depending on model.See specifications sheet for your model.



30/4830

INSTALLATION INSTRUCTIONS(continued)

GENERAL See Dimensions and Clearances in this sectionfor all rough-in and spacing dimensions. Thesedimensions must be met for safe use of your range.

The location of the electrical outlet and pipe opening(see Gas Pipe and Electric Outlet Locations) may be adjusted to meet specific requirements. The range may be placed with 0 clearance(flush) at the back wall and side walls of the range.

LOCATIONDo not locate the range where it may be subject to strong drafts. Any openings in the floor or wallbehind the range should be sealed. Make surethe openings around the base of the range that supply fresh air for combustion and ventilationare not obstructed by carpeting or woodwork.

IMPORTANT SAFETY INSTRUCTIONS(continued)

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktopshall conform to the installation instructionspacked with that appliance. If cabinets are placed above the range, allow a minimum clearance of 30 between the cookingsurface and the bottom of unprotected cabinets. If a 30 clearance between cooking surface andoverhead combustible material or metal cabinetscannot be maintained, protect the underside of the cabinets above the cooktop with not less than1/4 insulating millboard covered with sheet metal not less than 0.0122 thick. Clearance between the cooking surface and

protected cabinets MUST NEVER BE LESS THAN 24 INCHES. The vertical distancefrom the plane of the cooking surface to thebottom of adjacent overhead cabinets extendingcloser than 1 to the plane of the range sidesmust not be less than 18 . (See Dimensions andClearances illustration in this section.) CAUTION: Items of interest to children shouldnot be stored in cabinets above a range or on thebacksplash of a rangechildren climbing on therange to reach items could be seriously injured.

WARNING All ranges can tip and injury couldresult. To prevent accidental tippingof the range, attach an approved Anti-

Tip device to the wall. (See Installingthe Anti-Tip Device in this section.)

To check if the device is installed andengaged properly, carefully tip therange forward. The Anti-Tip device

should engage and prevent the range fromtipping over. If you pull the range out from the

wall for any reason, make sure the Anti-Tipdevice is engaged when you push the rangeback against the wall. For your safety, never use your range for

warming or heating the room. Your oven andcooktop are not designed to heat your kitchen.

Top burners should not be operated without cookware on the grate. Such abuse could result in fire and damage to your range and will void

your warranty. Do not store or use combustible materials,gasoline or other flammable vapors and liquidsin the vicinity of this or any other appliance.Explosions or fires could result. Do not use oven for a storage area. Itemsstored in the oven can ignite. Do not let cooking grease or other flammablematerials accumulate in or near the range.


31/4831

PROTECT YOUR FLOOR Your range, like many other household items,is heavy and can settle into soft floor coveringssuch as cushioned vinyl or carpeting. Use care

when moving the range on this type of flooring.It is recommended that the following simple andinexpensive instructions be followed to protect

your floor. The range should be installed on a sheet of plywood (or similar material). When the floor covering ends at the front of the range, the area that the range will rest on should be built up

with plywood to the same level or higher thanthe floor covering. This will allow the range tobe moved for cleaning or servicing. Also, makesure your floor covering will withstand 180F.(See the Important Safety Instructions section

of the Installation Instructions.)

MODEL AND SERIAL NUMBER LOCATIONDepending on your range, youll find the modeland serial numbers on a label on the front frameof the range, behind the storage drawer, kickpanel or broiler drawer.

TOOLS YOU WILL NEED Phillips and flat-blade screwdrivers Pencil and ruler Two pipe wrenches (one for backup) Open-end or adjustable wrench Nut drivers or wrenches: 3/16 and 1/4

ADDITIONAL MATERIALS YOU MAY N Gas line shut-off valve Pipe joint sealant or UL-approved pipe threadtape with Teflon* that resists action of naturaland LP gases Flexible metal appliance connector (1/2 I.D.)

A 5-foot length is recommended for ease of installation but other lengths are acceptable.Never use an old connector when installing a new range. Flare union adapter for connection to gassupply line (3/4 or 1/2 NPT x 1/2 I.D.) Flare union adapter for connection to pressureregulator on range (1/2 NPT x 1/2 I.D.)*Teflon: Registered trademark of DuPont

PREPARATION Remove all tape and packaging. Lift up thecooktop (on models with standard twin burners)and remove any packing material under it. Makesure the standard twin burners are properly seated and level. Take the accessory pack out of the oven. Check to be sure that no range parts havecome loose during shipping.

KITCHEN CABINETSMake sure the wall coverings around yourrange can withstand the heat generated (upto 200F) by the range. (See the Important Safety Instructions section of the InstallationInstructions.)


32/4832


CONNECT THE RANGE TO GASShut off the main gas supply valve beforedisconnecting the old range and leave it off untilnew hook-up has been completed. Dont forget to relight the pilot on other gas appliances when

you turn the gas back on.Because hard piping restricts movement of therange, the use of an A.G.A.-certified flexiblemetal appliance connector is recommendedunless local codes require a hard-piped connection.Never use an old connector when installing a new range. If the hard piping method is used,

you must carefully align the pipe; the rangecannot be moved after the connection is made.

To prevent gas leaks, use pipe joint compoundor wrap Teflon* pipe thread tape around allmale (external) pipe threads.*Teflon: Registered trademark of DuPont

2

PROVIDE ADEQUATE GAS SUPPLY Your range is designed to operate at a pressureof 4 of water column on natural gas or, if designed for LP gas (propane or butane), 10 of

water column. Make sure you are supplying your range with the type of gas for which it isdesigned. This range is convertible for use onnatural or propane gas. If you decide to use thisrange on LP gas, conversion must be made by a qualified LP installer before attempting tooperate the range on that gas.For proper operation, the pressure of natural gassupplied to the regulator must be between 4 and13 of water column. For LP gas, the pressuresupplied must be between 10 and 13 of water column. When checking for proper operation of the regulator, the inlet pressure must be at least 1 greater than the operating (manifold)pressure as given above. The pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether natural or LP gas is being used. A flexible metalappliance connector used to connect the range tothe gas supply line should have an I.D. of 1/2 and be 5 feet in length for ease of installation. InCanada, flexible connectors must be single wallmetal connectors no longer than 6 feet in length.

1


Gas Pipe and Electric Outlet Locationsfor Models Equipped with Sealed Burners

Gas Pipe and Electric Outlet Locations forModels Equipped with Standard Twin Burners

This area allows

for flush rangeinstallation withthrough-the-wallconnection of pipestub/shut-off valveand rear wall120V outlet.

Shortestconnectionfrom hard pipestub location torange hookup.

This area allows forflush range installationwith through-the-floorconnection of pipestub/shut-off valve.

This area allowsfor flush rangeinstallation withthrough-the-wallconnection of pipestub/shut-off valveand rear wall120V outlet.

Shortestconnectionfrom hard pipestub location torange hookup.

This area allowsfor flush rangeinstallation withthrough-the-floorconnection of pipestub/shut-off valve.


33/48

Flexible Connector Hookup for ModelsEquipped with Sealed Burners

Rigid Pipe Hookup Options for ModelsEquipped with Sealed Burners

33

Flexible Connector and Rigid Pipe Hookups forModels Equipped with Standard Twin Burners

Pressureregulator Gas Flow into Range

Flexconnector(6 ft. max.)

Adapter

Installer: Informthe consumer ofthe location of thegas shut-off valve.

1/2" or 3/4 "

Gas pipe

Adapter

Gasshut-offvalve

Pressureregulator

45 Elbow

NippleUnion

90 Elbow

Blackiron pipe

Union

Nipple

Gasshut-off

valve

1/2" or 3/4 "

Gas pipe

Gas Flow into Range

Installer: Inform theconsumer of thelocation of the gasshut-off valve.

Installer: Inform theconsumer of the locationof the gas shut-off valve.

Manifold pipe

Adapter

Flex Connector(6 ft. max.)

Adapter

Pressureregulator

Gas Flow into Range

FlexibleConnectorHookup

Union 90Elbow

Union

Nipple

Black iron pipe

Nipple

Rigid PipeHookup

1/2" or 3/4 "

Gas pipe

Gasshut-offvalve

WARNINGIf the Anti-Tip device supplied with the rangedoes not fit this application, use the universal

Anti-Tip device WB02X7909.

Gas Flow into Range

Gasshut-off

valve

1/2" or 3/4 "

Gas pipe

Pressureregulator

Nipple

90 Elbow90 Elbow

Adapter

Adapter90 Elbow

Quick connector union

Installer: Inform theconsumer of the locationof the gas shut-off valve.

Alternate Hookup

Nipple

Nipple

90Elbow



34/4834


ELECTRICAL CONNECTIONS(on some models)Electrical Requirements120-volt, 60 Hertz, properly grounded branchcircuit protected by a 15-amp or 20-amp circuit breaker or time delay fuse.Extension Cord CautionsBecause of potential safety hazards associated

with certain conditions, we strongly recommendagainst the use of an extension cord. However,if you still elect to use an extension cord, it isabsolutely necessary that it be a UL-listed,3-wire grounding-type appliance extension cordand that the current carrying rating of the cordin amperes be equivalent to, or greater than,the branch circuit rating.

GroundingIMPORTANT(Please read carefully)FOR PERSONAL SAFETY, THIS APPLIANCEMUST BE PROPERLY GROUNDED.

The power cord of this appliance is equipped with a three-prong (grounding) plug whichmates with a standard three-prong grounding

wall receptacle tominimize thepossibility of electric shockhazard from thisappliance.

The customer

should have th

Documents

General Electric Owner's Manual & Installation Instructions XL44 _ ManualsOnline