GE 164 D2588P120, 49-8319, JGSC12GER, MNU109I Use And Care Manual

Gas Slide-in Range

n

!

Safety instructions ....................2-5

Anti-Tip Device . . . . . . . . . . . . . . . . . . .......................3, 22

E!!

Operating Instructions, Tips

Aluminum Foil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 17

Iiid

~.~j:

Care and Cleaning

....................l%24

Broiler Pan and Rack ...................................22

Continuous-Clean Oven Care ...................24

Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

...19

Oven Bottom

.................................................2

3

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....21

E9

●

Problem

Soher...............................26

More questions

?...call

GEAnswer

Center” 800.626.2000

iiiia

Minor

Adj~-stments

.....................25

Flooring and Leveling ....................................6

Qal

‘@

Consumer Services ...................27

Appliance Registration..................................2

Model and Serial Number Location ...........2

Warranty

........................................Back Cover

GE Appliances

IWVUI09

Read this book carefully.

It is intended to help you
operate and maintain your new
range properly.

Keep it handy for answers to
your questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

HELP

US

HELP YOU

Write down the model
and serial numbers.

You’ll find them on a label
located behind the broiler drawer.

These numbers are also on the
Consumer Product Ownership
Registration Card that came
with your range. Before sending
in this card, please write these
numbers here:

Model Number

—

If you received
a damaged range...

Immediately contact the dealer (or
builder) that sold you the range.

Save time and money.
Before you request
service...

Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.

Serial Number

Use these numbers in any

correspondence or service

calls

concerning your range.

IF YOU NEED SERVICE

To obtain service, see the Consumer Services page

NEXT, if you are still not pleased, write all the

in the back of this guide.

details—including your phone number—to:

We’re proud of our service and want you to be

Manager, Consumer Relations

pleased. If for some reason you are not happy with the

GE Appliances

service you receive, here are three steps to follow for

Appliance Park

further help.

Louisville, KY 40225

FIRST, contact the

people

who serviced

Your

FINALLY, if

Your

Problem is still not resolved. write:

appliance. Explain

wh~ you are not plea;ed. In most

.

.

Major Appliance Consumer Action Panel

cases, this will solve the problem.

20 North Wacker Drive
Chicago, IL 60606

WARNING: If the information in this manual is not followed exactly, a fire or explosion may
result causing property damage, personal injury or death.

—Do not store or use gasoline or other

●

Immediately call your gas supplier from a

flammable vapors and liquids in the vicinity

neighbor’s phone. Follow the gas supplier’s

of this or any other appliance.

instructions.

—WHAT TO DO IF YOU SMELL GAS

●

If you cannot reach your gas supplier, call

the fire department.

●

Do not try to light any appliance.

—Installation and service must be performed

●

Clear the area of all occupants.

by a qualified installer, service agency or

●

Do not touch any electrical switch; do not

the gas supplier.

use any phone in your building.

2

—

IMPORTANT’

SAFETY NOTICE

TIN

California Safe Drinking

Water

and

Toxic

Enforcemmt

Act requires the Governor of
California to publish a list of substances known
to the

state

to

cause

cancer, birth defects or

othm

reproductive harm, and requires businesses

to

warn

customers of potential

exposure to such substancfis.

Gas

appliances can

cause minor

exposure to four

of these substances,

munely bemwne,

carbon

monoxide, formaldehyde and

sock, caused

primarily

by

the

incomplete combustion of natural gas or

LP

fuels,

Properly adjusted burners, indicated

by

a

bluish rather

than a

yellow

flame,

will minirnim

incomplete combustion. Exposure

to

three

substances can be minimized

by

venting with

an

open window or using a ventilation fan or hood.

When Y

OU

CM

Your

Range

●

Have

the

installer show you

th~

location

of

the

range gas

cut-off valve and how to

shut

it off if necessary.

Have your

range

instdhd

and propdy

grounded by a

qualified

installer, in

accordance

with the Installation

Irtstructiorw.

Any adjustment

and service

should bc

performed

only

by qualified

gas range installers or service technicians.

*

Plug

your range into

a

12&vo1t

grounded

outlet only. Do not remove the round grounding

prong

from tk

plug, ffin doubt

about

the

grmmding

of the home electrical

sys.tern, it is

your personal responsibility and obligation to

have

an

tmgrounded outlet

replaced with a

properly grounded, three-prong

outlet in

accordance with the National Electrical Code.

Do not use an extension cord with this appliance.

●

Be

sure all

paekiag

materials m removed

from

the

range

before operating it to prevent

fire or smoke damage

should

the

packing

material ignite.

●

Locate

range

out

of

kitchen traffk

path’ and

out of drafty

locations

to

prevent piiot outage

and

poor

air circulation.

—

●

Be sure your range is correctly adjusted by a

qualified service technician or installer for the
type 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.

Q

After prolonged

nse ofa

ran@ high

floor

temperatures

nmy

result

and

many floor

coverings

wiil not $vithstand

this

kind ~f use.

Never install

the

range

over

vinyl

tile m linoleum

that

cannot

withstand

suchtypa

of use.

Never

install it directly over interior kitchen carpeting.

c

Don’t

attempt to

repair

of’ replace

any

part of

your range Mniess

it is

spe&Ically

reemmnmded iu this book.

All other servicing

should

be refemd to a qualified

techichn.

using

Your

Range

*

Den$t leave childrm akme m

unattended

where a

range is

hot or in

operation.

They

could.

be seriously burned.

●

Don’t

aiiow anyone to ciimb,

stand or hang

on

theuven dooq iwoiierdrawer or range

top.

They could damage tiw

range and

even

tip it over,

causing severe personal

ifiju~.

* CAUTIQN:

ITEMS’

(IF

INTEREST TO

CIHLDREN SJXXJLDN(IT

BE STORED IN

43MMNETS ABfWl?/

A

RANGE 03?

ON THE

BACKSPLASH

(3FA

RANGE-CHILDREN

CLIMBING ON THE

RAN(3E

TO

REACH

ITEMS COULD BE

SERIOUSLY INJURED.

WARNIN(.LAM

rangesmn

tip and

1

P

i@my

amid &suit. To

prevent

,.4

accidmtai

tipping of the

range

m

iimn abmmnal usage, @eluding

exctm loadi~g

of

the overI

door,

attatih it

to

the

wall or floor by

,.4

A

installing the

Anti-’Hp

device

supplied. To

immtv

the

ib?vice

is

propdyinstalled and engaged,

remove the drawer panel and inspect

the

rear leveling leg. Make

sure

the

chain

fits

securely into

the

bracket.

If you

pull

the range out from the wall for

any

reason, make sure

the

Anti-Tip

device

is engaged

when you push

the

range back.

Pkwse refm to

the

Anti-Tip

device

Installation Instructions. Failure to

take this

precautkm

could

result

in tipping of the

range and injury.

Do not

allow the chain or bracket to damage

the

gas

plumbing in any way.

(continued next page)

3

—

IMPORTANT SAFETY INSTRUCTIONS

[continued)

—

●

Let

burner grates and other surfaces

cool

before touching

them or

leaving them

where

children can

reach

them.

●

Never wear

loose

fitting or hanging garments

while using the appliance.

Be careful

when

reaching for items stored in

cabirmts

over the

cooktop. Flammable material

could be

ignited if

brought in contact with

fkune

or hot

oven

surfaces

and may cause severe burns.

●

For your safety,

never

use your appliance for

warming or heating

th~

room.

Q

Do not use

water cm

grease

fires.

Never pick up a flaming

pan.

Turn

off

burner,

then

smother

flaming pan 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 baking soda or, if
available, a multi-purpose dry chemical or
foam-type fire

extinguisher+

Q

Do not leave paper products, cooking

utensilsY

or food in the oven when not in use.

●

Do not store flammable materials in

$he

oven,

or the broiler drawer or near the cooktop.

●

Do

not store or use combustible

materials!

gasoline or other flammable vapors and liquids
in the vicinity of this

or any

other appliance,

Q

Do not let cooking grease or other flammable

materials accumulate in or near the range.

*

When cooking pork, follow the directions

exactly and always cook the meat to an internal
temperature of at least

170°F,

This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.

Surface Cooking

●

Always use the LITE position when igniting

top burners and make sure the burners have
ignited.

●

Never leave surface burners unattended at

high flame settings.

Boilover

causes smoking and

greasy

spillovers

that may catch on fire.

●

Adjust top burner flame size so it does not

extend beyond the edge

of

the cookware.

Excessive flame is hazardous.

4

-

*Use

only dry pot holders-moist

or damp

pot

holders on hot surfaces

may result in burns from steam. Do

not let pot holders come near

open

flames when

lifting cookware. Do

not

use a towel or other

bulky cloth in

place

of a pot holder.

●

To

minimize the possibility of

burns,

ignition
of flammable materials, and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.

●

Always turn

surface burner to OFF before

removing cookware.

●

CarefUily

watch foods being fried at a high

flame setting.

●

Never block the

W&S

(air openings) of the

range.

They provide the air inlet and outlet that

are necessary

for

the range to operate properly

with correct combustion. Air openings

are

locat~d at the

rear of the cooktop and at the top

of the oven door.

●

Do

not

use a wok on the cooking surface if

the wok has a round metal ring that is placed

-

over the burner grate to support the

wok.

This

rkg

acts as a heat trap, which may damage the

burner grate and burner head.

Also, it may cause

the ‘burner to work improperly. This may cause

a

carbon monoxide level above that allowed by
current standards, resulting

in

a health hazard.

●

Foods for frying should be as dry as

possible.

Frost on

frozen

foods

or moisture on
fresh foods can cause hot fat to bubble up and
over sides of pan.

* Use least

possible amount of fat

for

effective

shallow or deep-fat frying. Filling

the

pan too

full of fat can cause

spilkwers

when food is added,

* If a combination of

oils

or fats will be used

in frying, stir together

before

heating or as fats

melt

slowly,

*

Always heat fat

slow~y,

and watch as it heats.

s

Use a deep fat thermometer whenever

possible to prevent overheating fat beyond the

smoking point.

—

Use

proper pa~

size-Avoid pans that are

unstable

or easily

tipped.

$&et cookware

having flat bottoms

large enough to cover buraer

grates. To avoid

spilkwers,

make

sure cookware

is large

enough to

contain

the food properly, This

will both save cleaning time and

prevent

hazardous accumulations of food,

since

heavy

spattering or

spillovem

left on

range can ignite.

Use pans

with

handles

that

can be easily grasped

and remain cool.

Q

When

using

glass

cookwme, make sure it is

designed for top-of-range

cooking.

*

Keep all plastics away

f’iwn

top

burners.

*

Do not

leave plastic

items on

the

cooktop-

they may melt if

left two

close to the vent.

*

Do

not leave

any

items on the cooktop. The

hot air from

the vent

may ignite flammable

items

and will increase pressure in

closed

containers,

which may

cause

them to burst.

To avoid

the

possibility

ofa

bur~

aiways

be

certain

that

the controls fm

all burners

are

at

the OFF position and

all grates are cool before

attempting to

remove

them.

●

Whtm

flaming

foods twe

under the hood$

turn the

fan

off.

The f~n, ifopmating, myy

spread the

flames.

* If

range is located

mar a windowa do

not hang

long

curtains

that

could blow over the top burners

and create afire hazard.

s

H you small gas,

turn

off the gas to the

range

and

call a qualified

servi~e

technician.

Never

use

an

open flame to

locate

a leak.

Baking,

Bmiiling

and

Roasting

●

I)o

not use oven for a

stomga area.

Items

stored in the oven

cari

ignite.

*

Stand away

from

the

range

when opening

the door of a hot

oven.

The

hot air a~d steam

that escapes can cause

burns

to

hands,

face

—

and eyes.

●

Keep the oven free

from

grease buildup.

●

Plkce oven

shelf in

deahed position while

Qv*n is cool.

* PulMg Gut

the

shdfto the shelf-stop

is a

convenience in

liftihg hwwy fowh

It is

also

a precaution against

bmms fiwti

touching

hot

surkees of the dww

or

oven walk

*

Don’t

heat

unoperted

food containers i~

the

oven.

pressure

eoidd butid

up

and

the

container could

burs~

causing an injury.

Q Don% use ahuninum fd

anywhere in the

even

except

as described in this

book.

?&use could

result in a

fiie

hazard or

damage

to the range.

*

When using cooking ur roasting bags in the

oven,

follow

the

manufacturer’s directions.

o DO

riot use

your ove~

to dry

rwwspapers.

If

overheakxi,

they

can catch

fire.

*Use only glass

cookware that @recommended

for

use in gas

ovens.

●

Always

remove th$

broiler pan

Mm

the oven

as

soon

as

you tlnish

broiling.

Grease left in the

pan can catch firtiif oven

is used without

removing the

grease

from the broiler

pan.

●

Make sure

the

bdler parI

and rack

are in

plain

eomectly to

redtice

the

piwibility of

a

grease

fire.

@W&n

broilirg, if mat is

too

tdose to the

flanws,

the

fat

may

@i@.

Trim

excess

fat

to

prevent excessive flare-ups.

*

Ifyau

should

have a

grease fire in

the brotier

M

turnoff

over+

and

keep

mm

door

closed to

contain fire until k burns out.

CXxuMg

Yam

lhkge

*(lean

only

parts listk in this

Use

and Care Guid&

●

KCXp range

clean and

free of accumulation

of

grea~ or

spiliovers, which

may ignite.

SAW

THESE

INSTRUCTIONS

5

FLOORING AND LEVELING

—

Flooring Under the Range

Your range, like so many other household items,

is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. When moving

the range on this type of flooring, use care, and it is

recommended that these simple and inexpensive

instructions be followed.

The range should be installed on a l/4-inch-thick

sheet of plywood (or similar material) as follows:

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 than

the floor covering. This will allow the range to be
moved for cleaning or servicing.

Leveling the Range

Use a 1%” open-end or adjustable wrench to equally
back out the four legs. The flanges (rims) below the
sides of the

maintop

must be raised above the top of

the countertop. Carefully

slide

the range into its
installation space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of the

oven shelves to check for levelness. If using a spirit
level, take two readings, with the level placed

diagonally first in one direction and then the other.
Adjust the four legs carefully. Level the range front to

back and side to side. The range legs must rest on the

floor. The range must not hang from the countertop.

—

.—

6

Explained

Feature Index

on page

1 Broiler Drawer

17, 18,22

2 Model and Serial Numbers

2

3 Anti-Tip Device

3,22

4 Removable Oven Bottom

23,24

5 Oven Shelves (easily removed

11, 14, 19

or repositioned on shelf supports)

6 Continuous-Cleaning Oven Interior

24

7 Surface Burner Controls

I

8,19

8 Surface Burners and Grates

8,20,

9 Oven Vent

4,5, 11

—

10 Lift-Up Cooktop (locks in up position

19

to simplify cleaning underneath)

Explained

Feature Index

on page

11 Chrome Plated Drip Pans

12 Clock and Timer

I

13 Oven Light Switch (lets you turn

12

interior oven light on and off)

14 Oven Temperature Control

12

15 Oven Interior Light

12,21

16 Oven Shelf Supports

11

17 Removable Oven Door (easily

21

removed for oven cleaning)

18 Broiler Pan and Rack

117,18,22

—

SURFACE COOKING

Electric Ignition

Your surface burners are lighted by electric ignition,

Surface burners in use when an electrical power

eliminating the need for standing pilot lights with

failure occurs will continue to operate normally.

constantly burning flames.
In case of a power failure, you can light the surface

burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting

burners in this manner.

Surface Burner Controls

The knobs that turn the surface burners on and off
are located on the lower control panel in front of
the burners.

The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right front and right rear burners.

To Light a Surface Burner

Push the control knob
in and turn it
counterclockwise to
LITE. You will hear a
little “clicking”
noise—the sound of
the electric spark
igniting the burner.

After the burner
ignites, turn the
knob to adjust the
flame size.

—

After Lighting a Burner

Check to be sure the burner

Do not operate a burner for an

Be sure the burners and grates are

you turned on is the one you

extended period of time without

cool before you place your hand, a

want to use.

cookware on the grate. The finish

pot holder, cleaning cloths or other

on the grate may chip without

materials on them.

cookware to absorb the heat.

—

8

.— -..

How

to

Select Flame Size

Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the

cookware you are using.

FOR SAFE HANDLING OF COOKWARE, NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE. Any flame larger than the bottom
of the cookware is wasted and only serves to heat
the handle.

When using aluminum or aluminum-clad stainless
steel pots and pans, adjust the flame so the circle it

makes is about 1/2 inch smaller than ’the bottom of
the cookware.

When boiling, use this same flame size—1/2 inch
smaller than the bottom of the cookware-no matter
what the cookware is made of. Foods cook just
as quickly at a gentle boil as they do at a furious
rolling boil. A high boil creates steam and cooks away
moisture, flavor and nutrition. Avoid it except for the
few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel,
cast iron or enamelware, keep the flame down

lower—to about 1/2 the diameter of the cookware.
When frying in glass or ceramic cookware, lower

the flame even more.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids for cooking with
minimum amounts of water.

Cast Iron: If heated slowly, most skillets will give
satisfactory results.

Enamelware: Under some conditions, the enamel
of some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods,

Glass: There are two types of glass cookware-those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.

Heatproof Glass Ceramic: Can be used for either

surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor
heating properties, and is usually combined with
copper, aluminum or other metals for improved heat
distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

9

CLOCK AND TIMER

To Set the Clock

Push in the knob and turn the
clock hands to the right to the
correct time. Then let the knob

\$””o

4

;

out and continue turning to OFF.

9

L

\l /

F

/0,

,

—

>10

30/

—3

3,20

2\~

30

(,,s’ \

‘ “’4/,,,1 \

/61

Timer

The Timer has been combined with the range clock.
Use it to time all your precise cooking operations.

You’ 11 recognize the Timer as the pointer which is
different in color than the clock hands.

Minutes are marked up to 30 and hours are marked
up to 4 on the center ring of the clock.

To set the Timer,

turn the knob to the left, without
pushing in, until the pointer reaches the number of
minutes or hours you want to time.

At the end of the set time, a buzzer sounds to tell
you time is up. Turn the knob, without pushing in,

until the pointer reaches OFF and the buzzer stops.

USING YOUR OVEN

Electric Ignition

The oven burner and broil burner on your range

To light the burner, turn the OVEN TEMP

are lighted by electric ignition.

knob to the desired temperature. The burner should
light within

60

seconds. You will hear a little
clicking noise—the sound of the electric spark
igniting the burner.

—

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO

If the oven is in use when a power outage occurs, the

OPERATE THE ELECTRIC IGNITION OVEN

oven burner shuts off and cannot be

re-lit

until power

DURING AN ELECTRICAL POWER OUTAGE.

is restored.

Neither the oven nor the broiler can be lit during an
electrical power outage.

10

.—

Oven Shelves

The shelves are designed with stop-locks so when

To remove a shelf from the oven.

Dull it toward

VOU

.

placed correctly on &e shelf

supp&ts,

they will stop

tilt front end upward and pull

shelf~ut.

J

before coming completely out of the oven and will not

To replace, place shelf on shelf support with

stop-

tilt when you are removing food from them or

locks (curved extension of shelf) facing up and

placing food on them.

toward rear of oven. Tilt up front and push shelf

When placing cookware on a shelf,

pill

the shelf out

toward back of oven until it goes past “stop” on

to the “stop” position. Place the cookware on the

oven wall. Then lower front of shelf and push it all

shelf, then slide the shelf back into the oven. This will

the way back.

eliminate reaching into the hot oven.

Shelf Positions

I’he

oven has four shelf supports identified in this

illustration as A (bottom), B, C and D (top).

Oven-Vent

Your oven is vented through
duct openings at the center rear
of the range. Do not block these

ducts when cooking in the

oven—

it is important that the flow of hot
air from the oven and fresh air to

the oven burner be uninterrupted.
Avoid touching the vent openings
or nearby surfaces during oven or
broiler operation—they may

– become hot.

● 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.

● Do not leave plastic items on

the cooktop-they may melt
if left too close to the vent.

● Do not leave any items on

the cooktop. The hot air from
the vent may ignite flammable
items and will increase pressure
in closed containers, which may
cause them to burst.

● Metal items will become

very hot if they are left on
the cooktop, and could
cause burns.

(continued next page)

USING YOUR OVEN

(continued)

Oven Light

Use the switch on the control panel to turn the light on and off.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.

Oven Thermostat Adjustment

The temperature control in your new oven has been
carefully adjusted to provide accurate temperatures.
However, if this oven has replaced one you have used
for several years, you may notice a difference in the
degree of browning or the length of time required
when using your favorite recipes because oven
temperature controls have a tendency to “drift” over a
period of years.

Before attempting to have the temperature of your
new oven changed, be sure you have followed the

baking time and temperature of the recipe carefully.
Then, after you have used the oven a few times and
you feel the oven is too hot or too cool, there is a

simple adjustment you can make yourself on the
OVEN TEMP knob.

Pull the knob off the shaft and look at the back side.
There is a disc in the center of the knob skirt with a

series of marks opposite a pointer.
Note to which mark the pointer is pointing. To make

an adjustment, carefully loosen (approximately one
turn), but do not completely remove the two screws
that hold the skirt to the knob. Hold the knob blade in
one hand and the outer skirt in the other hand.

Note position of
pointer to marks
before

adjustme

Loosen
only the
locking
screws

We suggest that you make the adjustment one mark
from the original setting and check oven performance
before making any additional adjustments.

After the adjustment is made press skirt and knob
together and retighten screws so they are snug, but be
careful not to overtighten.

Re-install

knob on range

and check performance.
NOTE: After an adjustment has been made to the

OVEN TEMP knob, OFF and BROIL will not lineup
with the indicator mark on the control panel as they

previously did. This condition is normal and will not

create a problem.

—

To raise the oven temperature, move the pointer in the
direction of the arrow for RAISE. To lower the
temperature, move the pointer in the direction of the
arrow for LOWER. Each mark will change the oven
temperature approximately

20”F.

—

12

—

Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks to
become familiar with you new oven’s performance. If you think an
adjustment is necessary, see the Adjusting Oven Thermostat section.

How to Set Your Range for Baking

1. To avoid possible burns, place the shelves in the

correct position before you turn the oven on. If
cooking on two shelves at the same tine, stagger the
cookware for best heat circulation. Allow at least

1-1

X

inches between edge of cookware and oven

wall or adjacent cookware.

2. Close oven door, turn OVEN TEMP knob to

desired temperature and preheat oven for at least

10 minutes if preheating is

necessqry.

3. Check food for doneness at minimum time on

recipe. Cook longer if necessary. Switch off heat
and remove food.

(continued next page)

13

BAKING

(continued)

—

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place-most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.

Type of Food

Shelf Position

Angel food cake

A

Biscuits or muffhs

B or C

Cookies or cupcakes

B or C

I

Brownies

1

B orC
Layer cakes B or C

Bundt

or pound cakes

A or B

Pies or pie shells

I

B orC

I

Frozen pies

A (on cookie sheet)
Casseroles B or C
Roasting

A or B

.

Preheating

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount 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.

● Tin and stainless steel may not heat evenly.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F. and use the recommended cooking time in the
recipe. This is not necessary when baking pies
or casseroles.

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.

Pans should not touch each other or the walls of the
oven. Allow 1 to 1

k inch space between pans as well

as from the back of the oven, the door and the sides. If
you use two shelves, stagger the pans so one is not
directly above the other.

14

--

Baking Guides

Follow the recipe or the directions on the back of the box to

get

the best

baking results.

Cookies

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning

may occur.

Do not use a cookie sheet so large that it touches the

walls

or the door of the oven.

For best results, use only one cookie sheet in the oven

at a time.

Pies

Cakes

For best results, do not bake pies in a shiny metal pan.

When baking cakes, warped or bent pans will cause

The heat is reflected and the bottom crust will be pale

uneven baking results and poorly shaped products.

and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe

—

placed on an aluminum cookie sheet for baking since recommended will usually be crisper, thinner and
the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than
crust; the cookie sheet helps retain it.

recommended, it may be undercooked and batter may

ovefflow.

Check the recipe to make sure the pan size

used is the one recommended.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet

or aluminum foil. This will disturb the heat

circulation and result in poor baking, A smaller sheet

of foil may be used to catch a

spillover

by placing it

on a lower shelf several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently

provide minimum and maximum baking times such as

during cooking allows heat to escape and makes

“bake 30-40 minutes.”

baking times longer. Your baking results may also
be affected.

15

ROASTING

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum. Roasting is easy,

just follow these steps:

1. Position oven shelf at second from bottom position

(B) for small size roast (3 to 5 lbs.) and at bottom
position (A) for larger roasts.

2. Check the weight of the meat. Place meat fat-side-up
or poultry breast-side-up on roasting rack in a shallow
pan. The melting fat will baste the meat. Select a pan
as close to the size of meat as possible. (Broiler pan
with rack is a good pan for this.) Line broiler pan
with aluminum foil when using the pan for marinating,
cooking with fruits, cooking heavily cured meats or
basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.

3. Turn OVEN TEMP to desired temperature.

Check the Roasting Guide for temperatures and
approximate cooking times.

4. Most meats continue to cook slightly while
standing after being removed from oven. Standing
time recommended for roasts is 10 to 20 minutes to
allow roast to firm up, making it easier to carve.
Internal temperature will rise about 5° to 10”F.; to
compensate for temperature rise, if desired, remove
roast from oven sooner at 5° to 10”F. less than
temperature on guide. Remember that food will
continue to cook in the hot oven and therefore should
be removed when the desired internal temperature
has been reached.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without 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).

Thaw most frozen poultry before roasting to ensure even doneness. Some
commercial frozen poultry can be cooked successfully without thawing.
Follow directions given on package label.

Type
Meat

Tender cuts; rib, high quality

sirloin tip, rump or top

round~

Lamb leg or bone-in

shoulderi’

Veal shoulder, leg or

loinl’

Pork loin, rib or

shouldert

Ham, pre-cooked
Ham, raw

Poultry

Chicken or Duck
Chicken pieces

Turkev

ROASTING GUIDE

Oven

Temperature

325°

325°

325°
325°
325°

325°

325°
375°

325°

Doneness

Rare
Medium

Well

Done
Rare
Medium
Well Done
Well Done
Well Done
To Warm

Well Done

Well Done
Well Done

Well Done

Approximate Roasting Time
in Minutes per Pound

3 to 5 lbs.

6 to 8

Ibs.

24-35

18-25

35-39

25-31
3945 31-33
21-25

20-23
25-30 24-28
30-35

28-33
3545

30-40

35-45

30-40
18–23 minutes per lb. (any weight)

Under 10 lbs.

10 to 15 lbs.

20-30

17-20

3

to 5 lbs.

Over 5 lbs.
35-40

30-35
3540
10 to 15 lbs.

Over 15

lbs.

18-25

15-20

f’For

boneless rolled roasts over 6 inches thick, add 5 to

~0

minutes per pound to times

given

above.

Internal

Temperature ‘F

140°–1500*
150°–1600
170°–1850

140”–150”*

150°–1600
170°–1850
170°–1800
170°–1800

115°–1250

170°

185°–1900
185°–1900

In thigh:

185°–1900

-

*The U.S. Department of Agriculture says,

“Rare beef is popular, but you should know that cooking it to only

140”F.

means

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

16

———

Broiling is cooking food by direct heat from above

Distance from the heat source may be changed by

the food. Your range has a convenient compartment

positioning the broiler pan and rack on one of three

below the oven for broiling. It also has a specially

shelf positions in the broiler compartment-A (bottom

designed broiler pan and rack that allow dripping fat

of broiler compartment), B (middle) and C (top).

to drain away from the foods and be kept away from

Both the oven and broiler compartment doors

the high heat of the gas flame.

should be closed during broiling.

How to Broil

1. If meat has fat or gristle near the edge, cut

vertical slashes through it about 2 inches apart.
If desired, fat maybe trimmed, leaving a layer
about l/8-inch thick.

2. Remove broiler pan and rack from broiler

compartment and place food on rack.

3. Pull out drawer and position broiler pan in
compartment. Placing food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.

4. Close broiler door and turn OVEN TEMP knob
to BROIL.

5. Turn most foods once during cooking; (the
exception is thin fillets of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler

pan from compartment and serve food immediately.

Leave pan outside compartment to cool.

-- Use of Aluminum Foil

/1

You can use aluminum foil to line

Without the slits, the foil will

your broiler pan and broiler rack.

prevent fat and meat juices from

However, you must mold the foil

draining to the broiler pan. The

tightly to the rack and cut slits in it

juices could become hot enough to

just like the rack.

catch on fire. If you do not cut the
slits, you are frying, not broiling.

Broiling Tips

● Use tongs to turn meat over—pierced meat loses juices.

● Steaks and chops should be at least l-inch thick for best broiling

results. Pan broil thinner ones.

Questions & Answers

Q. Why are meats not turning

Q. Should I salt the meat

Q. When broiling, is it necessary

out as brown as they should?

before broiling?

to always use a rack in the pan?

A. Check to see if you are using

A. No. Salt draws out the juices

the recommended shelf

and allows them to evaporate.

position. Broil for longest

Always salt after cooking. Turn

period of time indicated in the meat with tongs; piercing meat

Broiling Guide. Turn food only

with a fork also allows juices to

once during broiling.

escape. When broiling poultry
or fish, brush each side often
with butter.

A. Yes. Using the rack suspends

the meat over the pan. As the

meat cooks, the juices fall into
the pan, thus keeping meat drier.
Juices are protected by the rack

and stay cooler, thus preventing
excessive spatter and smoking.

(continued next page)

17

BROILING GUIDE

1.

2.

3.

Always use broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.

4. When arranging food on pan, do not let fatty edges

hang over sides, which could soil oven with fat
dripping.

5. Broiler does not need to be preheated. However, for
very thin foods, or to increase browning, preheat if
desired.

For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.

6. Frozen steaks can be conventionally broiled by
positioning the oven shelf at next lowest shelf
position and increasing cooking time given in this
guide

1%

times per side.

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

Second Side

Time, Minutes

3

Quantity

andlor

Thickness

l/2-lb.

(about 8 thin slices)

l-lb, (4 patties)
112

to 314- inch thick

Food

Bacon
Ground Beef

Well Done

Beef Steaks
Rare
Medium

Well Done
Rare

Medium

Well

Done

Comments

Arrange in single layer.

Space evenly. Up to 8 patties take

6-7

about same time.

1

B

8-9

I

l-inch thick

(l-1

M lbs.)

B

9

B

12

B

13

7
5-6
8-9

6-7

12-14
16-18

Steaks less than l-inch cook through
before browning.
Pan frying is recommended.

Slash fat.

1 K-inch

thick

(2-2Yz lbs.)

B, C

10

B

15

B 25

Chicken

1 whole
(2 to 2fi-lbs.),
split lengthwise

A

30-35

25-30

Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with

skin-

side-down first.

Bakery Products
Bread

(Toast) or
Toaster Pastries
English Muftlns

2-4 slices

1

pkg. (2)

2-split

4-4

1/2-1

Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.

Do not

Cut through back of shell, spread

turn over.

open. Brush with melted butter
before broiling and after half of
broiling time.

5

Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.

8

Increase times 5 to 10 miniutes per side
for

1 X-inch

thick or home cured.

Lobster Tails

2-4
(6 to

8-oz.

each)

Fish

l-lb. fillets

1/4

to

l/2-inch thick

4-

B, C

5

B

8

Ham Slices
Precooked

Pork

Chops

Well Done

Lamb Chops

Medium
Well Done
Medium
Well Done

l-inch thick

2

(1/2-inch)
2 (l-inch thick),
about

1 lb.

4-5

Slash

fat

9-12

I

2 (l-inch)

about 10-12

oz.

2 (1 Winch),

about 1 lb.

B

8

B

10

B

10

B

17

4-7 Slash fat.

10

4-6

12-14

1-2

If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.

Wieners,

similar precooked
sausages,

bratwurst

l-lb. pkg. (10)

B, C

6

I

18

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to

help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.

k

>

Control Panel and Knobs

Clean up any spills or spatters with

—

a damp cloth. Remove heavier soil

mm

with warm, soapy water.
Clean control panel with mild

L

~~e

~ ‘

‘)

liquid dish

detergent

and a soft

~

o

—-----~

cl;th. Rub

contr~l

panel lightly.
CAUTION: Do not use abrasives
of any kind on the control panel.

The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the stem.
Wash knobs in soap and water but do not soak.

Dry and return the control knobs to the range,

Brushed Chrome Cooktop

Clean the brushed chrome top
with warm, soapy water or Bon

Ami@

brand cleanser and

immediately dry it with a clean,

-

@ ~

soft cloth. Take care to dry the

a

%::-

.%: ::

.

surface following the “grain.”
To help prevent finger marks after cleaning, spread a
thin film of baby oil on the surface. Wipe away excess
oil with a clean, soft cloth.

—

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil,
especially grease, may catch fire.

To make cleaning easier, the entire cooktop may be
lifted up and supported in the up position.

Be sure all burners are turned off before raising
the cooktop. Then remove the grates and drip pans,

grasp the two front burner wells and lift up. Dual

support rods will hold the cooktop up while you clean

underneath it.
After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Be careful
not

to

pinch your fingers.

Oven Shelves

You may clean the shelves with a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water
and dry with a dry cloth.

To remove heavy, burned-on soil, you may use soapy metal pads, following
manufacturer’s directions. After scrubbing, wash with soapy water, rinse
and dry.

NOTE: Some commercial oven cleansers cause darkening and
discoloration. When using for the first time, test cleaner on small part of
shelf and check for discoloration before completely cleaning.

(continued

ne.rt

page)

19

CARE AND CLEANING

(continued)

Range Top Burners

The holes in the burners must be kept clean
at all times for proper ignition and an even,
unhampered flame.

You should clean the burners routinely, especially
after bad spillovers which could clog these holes.
Burners lift out for cleaning, if the shipping screw
was removed at installation.

NOTE: A screw holds each of the burners in place
to keep them from wobbling around during shipment.

Remove and discard the shipping screw.

—

To remove burners:

1. Grasp burner head and tilt it to the right to release

the two tabs from slots in the burner support.

2. Lift the end of the burner assembly, then pull away
from the front of the range to free the air shutter
from the gas valve orifice.

To remove burned-on food, soak

the burners in a
solution of mild liquid detergent and water or a
solution for cleaning the inside of coffee makers, such
as

Dip-It@

brand. Soak the burners for 20 to 30 minutes.
If the food doesn’t rinse off completely, scrub them
with soap and water and a brush or plastic pad. Do not
use steel wool or abrasive cleansers because they will
clog the burner openings and scratch the burners. If
the holes become clogged, clean them with a small
sewing needle or a small safety pin.

Do not attempt to clean burners in an automatic
dishwasher. Loosened food soil can clog burner

holes, and the strong action of the dishwasher
detergent can damage the burner heads.

Before putting the burners back, shake out excess
water and dry them thoroughly by setting them in a
warm oven for 30 minutes.

r

Lighte

Fla

r

Air Sh

Ports

support

-—

To replace burners:

1. Slip the air shutter over the gas valve orifice.

2. Lower the burner assembly and hook the tabs in the
slots in the burner support.

3. Be sure both tabs are in their slots, that the burner
sits level and straight, and that the flash tube forms
a straight line from the igniter to the burner.

Burner Grates

Porcelain enamel burner

Although they’re durable, the grates will gradually

grates should be washed

lose their shine, regardless of the best care you can

regularly and, of course,

give them. This is due to their continual exposure to

after spillovers. Wash them in hot, soapy water and

high temperatures.

rinse with clean water. Dry the grates with a

Do not operate a burner for an extended period of

cloth—don’t put them back on the range wet. When

time without cookware on the grate. The finish on the

replacing the grates, be sure they’re positioned

securely over the burners.

grate may chip without cookware to absorb the heat.

To get rid of burned-on food, place the grates in a
covered container or plastic bag. Add 1/4 cup

ammonia and let them soak for 30 minutes. Wash,

rinse well and dry.

20

—

—

—.

—

Drip Pans

Remove the grates. Then lift out the chrome-plated

When replacing drip pans, the notch on the rear

drip pans. Wash them in hot, soapy water. Rinse them

pan and the notch on the front pan should meet in

with clean, hot water and

polish

them drv with a

the middle.

cloth. Never use abrasive

~leansers

or

st~el

wool—thev’11

scratch the surface. Instead. soak the

drip pans

~or

about 20 minutes in slightly diluted
liquid cleanser or mild solution of ammonia and water
(1/2 cup of ammonia to one gallon of water). After
soaking, wash them in hot, soapy water. Rinse with

clean water and polish with a clean, soft cloth.

The drip pans may also be cleaned in the dishwasher.

Lift-Off Oven Door

The oven door is removable.

To remove the door,

open it a few
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.

Do not use the door handle to lift
the door.

. .

NOTE: Be careful not to place
hands between the spring hinge
and the oven frame as the spring
hinge could snap back and pinch
your fingers.

To replace the door,

make
sure the hinges are in the “out”
position. Position the slots in the
bottom of the door squarely over
the hinges. Then lower the door
slowly and evenly over both
hinges at the same time. If hinges
snap back against the oven frame,
pull them back out.

TO CLEAN THE DOOR:

First, remove the door for

easier cleanup.

Inside of door: You may wipe
spots with hot, soapy water or

clean with a commercial oven
cleaner. NOTE: Soap left on liner
causes additional stains when the
oven is reheated.

Outside of door: Use soap and
water to thoroughly clean the top,
sides and front of the oven door.
Do not let water run down through
openings in the top of the door.
Rinse well. For stubborn spots, use
a solution of vinegar and water.

Spillage of marinades, fruit

juices, tomato sauces and basting

materials containing acids may
cause discoloration and should be
wiped up immediately. Take care
not to touch hot portion of the
oven. When surface is cool,
clean and rinse.

Do not use oven cleaners,
cleansing powders or harsh
abrasives to clean the outside
of the oven door.

Oven Light Bulb

The light bulb is located in the upper right corner of the oven. Before
replacing the bulb, disconnect electrical power to range at the main fuse or
circuit breaker panel or unplug the range from the electrical outlet. Let the
bulb cool completely before removing it. Do not touch a hot bulb with a
damp cloth as the bulb will break.

.

(continued next page)

21

CARE AND CLEANING

(continued)

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from

Do not store a soiled broiler pan and rack in the oven

the broiler compartment. Carefully pour out grease in

or broiler compartment.
the pan into a proper container. Wash and rinse the
broiler pan and rack in hot, soapy water.

The broiler pan and rack can also be cleaned in the

dishwasher.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels
or a dishcloth. That way, burned-on foods will soak
loose while the meal is being served. Scrub with

soap-filled or plastic scouring pads.

—

Broiler Drawer

To remove:

1. When broiler is cool, remove rack and pan.

2. Pull the broiler drawer out until it stops, then push

it back in about one inch.

3. Grasp handle, lift and pull broiler drawer out (lift

the rollers located under the drawer over the roller

guides in the range).

To replace:

1. Put the rollers under the broiler drawer behind the

roller guide stops in the range.

2. Hold the broiler drawer in the raised position as
you slide it partway into the range. Then lower the
drawer and push it completely closed.

Broiler compartment

11

—

Anti-Tip Device

A

If your range is removed for cleaning,

servicing or any reason, be sure anti-tip
device is re-engaged properly when the range is
replaced. Failure to take this precaution could
result in tipping of the range and cause injury.

BACK

When replacing the range:

Ill 11~~

1.

2,

Hook the loose end of the chain onto the bracket
by slipping the nearest link of the chain into the slot
in the bracket, making sure the chain is pulled as
tight as possible and that there is no excess slack in
the chain after it is attached to the bracket. Excess

~

\l

p,,:

‘ 1

\

CHAIN ,-, !~---

slack in the chain could allow the range to tip over.

BRACKET
OPTIONAL

?

LOCATION

I

:

BRACKET

~

FACTORY

LOCATION

(tLtGIH1’-

MODEL SHOWN;

OPPOSITE SIDE USED FOR GAS)

Slide the range all the way back into the counter.
Once the range is pushed back in place, there

NOTE: To insure the device is installed and

will be a small amount of slack in the chain. This

re-engaged properly, carefully try to tip the range

is normal.

forward. The device should secure the range and not

—

allow it to tip.

22

Removable Oven Bottom

The oven bottom can be removed to make
cleaning easier.

To remove:

1. Grasp oven bottom at finger slots on each side.

1

Finger

, slot

2. Lift front edge of oven bottom enough to raise tabs
from slots in front frame.

3. Push oven bottom back about 1/4” to release flange
from front frame, then pull out.

To replace the oven bottom:

1. Slide oven bottom into oven so rear tabs

fit

into

slots in rear wall of oven.

2. Grasp oven bottom at finger slots and push it
back and then down to hook the flange under the
front frame.

3. Fit front tabs into slots in front frame.

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom
from excessive spillovers. This is particularly
important when baking a fruit pie or other foods with
high acid content. Hot fruit fillings or foods that are
acid in content such as milk, tomato or sauerkraut,
and sauces with vinegar or lemon juice, may cause
pitting and damage to the porcelain enamel surface.

To protect the oven bottom surface, place a
piece of aluminum foil slightly larger than the baking
dish on the shelf below to catch any

boilovers.

It
should not completely cover the shelf as this would
cause uneven heat in the oven. Aluminum foil should
not be placed on the oven bottom.

If a

spillover

does occur on the oven bottom,

allow the oven to cool first. Remove the oven bottom

for easier cleanup and to prevent damage to the

continuous cleaning oven coating.
Frequent

wipings

with mild soap and water

(particularly after cooking meat) will prolong the
time between major cleanings. Rinse thoroughly. Soap
left on the oven bottom can cause stains.

For heavy soil, use a mild abrasive cleaner and

follow label instructions, using a thin layer of cleaner.
Use of rubber gloves is recommended. Wipe or rub

lightly on stubborn spots. A commercial oven cleaner

may also be used, following package directions.

PART
Metal, including

Chrome Trim Strips

Porcelain Enamel and
Painted Surfaces*

—

CLEANING GUIDE

NOTE: Let range parts cool before touching or handling.

MATERIALS TO USE

● Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

GENERAL DIRECTIONS
DO NOT USE steel wool,

abrasives, ammonia, acids or
commercial oven cleaners.

DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives.

Wash, rinse and then polish with a dry cloth.

Avoid cleaning powders or harsh abrasives which
may scratch the surface.

If acids should spill on the range while it is hot,
use a dry paper towel or cloth to wipe up right away.
When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash
with soap and water when cooled and then rinse.
Polish with drv cloth.

. .

*Spillage of marinades, fruit juices, tomato sauces and basting

materiaIs

containing acids may cause discoloration. Spillovers should be

blotted up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.

23

CONTINUOUS-CLEANING OVEN CARE

Do not attempt to clean the oven until you have read this section. –

The Continuous-Cleaning Oven cleans itself while cooking. The oven

walls are finished with a special coating that cannot be cleaned in the usual
manner with soap, detergents, steel wool pads, commercial oven cleaners,
coarse abrasive pads or coarse brushes. Use of such cleansers and/or the use
of oven sprays will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks, valleys and sub-surface “tunnels.” This
rough finish tends to prevent grease spatters from
forming little beads or droplets that run down the side
walls of a hard-surface oven liner, leaving unsightly
streaks that require hand cleaning. Instead, when
spatter hits the porous finish, it is dispersed and
partially absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it

somewhat less noticeable.

Soil may not disappear completely and at some
time after extended usage, stains may appear that
cannot be removed.

The special coating works best on small amounts of

spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures.

This special coating is not used on oven shelves,
oven bottom or inside oven door. The oven

bottom

and.the

inside of the oven door have a

porcelain enamel finish. The oven door lifts off

and the oven bottom comes out for cleaning away
from the continuous-cleaning oven.

When using a commercial oven cleaner to clean
the removable oven bottom or the inside of the
oven door,

it

is important to remove the oven bottom

and the oven door because the oven cleaner can

damage the continuous-cleaning oven coating.

How to Clean the Continuous-Cleaning Oven

Let the range parts cool before handling. We Do not use soap, detergent, steel wool pads,

recommend rubber gloves be worn when cleaning.

commercial oven cleaner, silicone oven sprays,

Remove shelves and cookware.

coarse pads or coarse brushes on the porous

Remember: During the operation of the oven, the

surface. These products will spot, clog and mar the

door and other range surfaces will get hot enough to

porous surface and reduce its ability to work.

cause burns. Do not touch. Let the range cool before

Do not scrape the porous surface with a knife or

replacing oven shelves.

spatula—they could permanently damage the finish.

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

amount of water and a stiff-bristle nylon brush. Use

water sparingly and change it frequently, keeping it

as clean as possible, and be sure to blot it up with

paper towels, cloths or sponges.
Do not rub or scrub with paper towels, cloths or

sponges, since they will leave unsightly lint on the
oven finish. If water leaves a white ring on the finish

as it dries, apply water again and blot it with a clean

sponge, starting at the edge of the ring and working

toward the center.

—

24

Surface Burner Air Adjustment Shutters

An air adjustment shutter for each surface burner

regulates the flow of air to the flame.
When the right amount of airflows into the

burner, the flame will be steady, relatively quiet and
have approximately 3/4” sharp blue cones. This is
usually the case with factory preset shutter settings.

With too much air, the flame will be unsteady,
possibly won’t bum

all

the way around, and will be

noisy, sounding like a blowtorch.
With not enough air, you won’t see any sharp blue

cones in the flame, you may see yellow tips, and soot
may accumulate on pots and pans.

The air adjustment shutters set on the hood of the
valves and are positioned on the burner tubes by
friction fit.

To adjust the flow of air to the burners, apply a
blade-type screwdriver against the friction-fit shutters
and push to adjust the shutters, allowing more or less
air into the burner tubes as needed.

Air Adjustment Shutter

Oven Burner Air Adjustment Shutter

The air adjustment shutter for the
oven burner regulates the flow of
air to the flame.

The shutter for the oven burner is
near the back wall of the oven
behind the broiler drawer.

. . .

$..

‘..

k

—

Na’

.

.

‘.

‘.

‘.

“.

‘,

i

Elliii

Loosen
Air

Adjustment

I

Shutter

I

w

To reach the shutter,

remove the

broiler drawer.

To adjust the flow of air to the
burner,

loosen the Phillips head
screw and rotate the shutter to
allow more or less air into the
burner tube as needed.

To determine if the burner flame
is proper,

light the burner. The
flame should have 1/2” to 3/4”
blue cones with no yellow tipping,
and should not extend out over the
baffle edges.

25

,—.

—-—

QUESTIONS?

USE THIS PROBLEM SOLVER

--

PROBLEM

TOP BURNERS
DO NOT

LIGHT

OR DO NOT
BURN EVENLY

BURNERS HAVE
YELLOW OR
YELLOW-TIPPED
FLAMES

BURNER FLAMES
VERY LARGE
OR YELLOW

OVEN DOES NOT
COOK PROPERLY

CLOCK DOES
NOT WORK

OVEN

TEMPERA~RE

TOO HOT

OR

TOO

COLD

OVEN LIGHT DOES
NOT

COME ON

STRONG ODOR

POSSIBLE CAUSE

●

Pilots am

not lit. Make sure electrical plug is plugged into a live power outlet.

●

Mwner

holes on the side or around the top of burner may be clogged.

Remove burners and

clean them with a small

sewing

needle or small safety pin.

Make

sure

you do not enlarge the

holas.

o J3urners

may not be fitted correctly

onto

the mounting brackets. Remove and

reinstall them properly.

(A) Yellow

flarnes-

(B) Yellow

tips

on

inner

(C)

Soft

blue

flames—

Call

for service

cones-Normal for LP gas Normal for natural gas

●

If

burner

flames

look like (A),

call

for service. Normal burner

flames

should

look like

(B)

or (C), depending on

the

type of gas you use.

=

With LP gas, some yellow tipping on inner cones is normal.

● If range is connected to LP gas, check all steps

in

the Installation Instructions.

●

Make

sure thermostat capillary bulb (located in upper portion of oven) is in

—

correct position, not touching oven sides and not

coated

with anything.

●

Aluminum foil being used improperly

in

oven.

* Oven

vent blocked on top of range.

●

Incorrect cookware being

used. Check

each cooking section for cookware

tips or recommendations.

*

Oven bottom not securely seated in position.

c

OVEN CONTROL

knob set

incorrectly or not turned

on.

@

Shelf

position

is incorrect. Check the cooking guides.

●

Range electrical plug

must

be securely seated in a live power outlet.

Check

for blown fuse or

tripped

circuit breaker.

@

Oven thermostat needs adjustment. See the Thermostat Adjustment section.

●

Bulb may be loose or burned out.

*

Electrical plug must be plugged into alive

power

outlet.

*

Switch operating oven light is broken. Call for service.

●

Improper

aidgas

ratio in oven. Adjust oven burner air shutter.

●

An odor from the insulation around the

inside

of the oven is normal

for

the

fh-st

few times oven is used. This is temporary.

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

Center@

800.626.2000

.

consumer information service

26

Wdll

Be There

With the purchase of your new GE appliance, receive the

-—

assurance that if you ever need

itiormation

or assistance

from GE, we’ll be there. All you have to do is call–toll-free!

GEAnswer Cente~

80~62/i2000

In-Home Repair
Service

8@GExAREs

(800432-2737)

AGE consumer service professional
will provide expert repair service,

-—

scheduled at a time that’s convenient
for you. Many GE Consumer Service
company-operated locations offer
you service today or tomorrow, or at
your convenience

(7:OOa.m.

to 7:00 p.m.

weekdays,

9:00 a.m. to 2:00 p.m. Satur-

days). Our factory-trained technicians
know your appliance inside and

out–

so most repairs can be handled in just
one visit.

Service Contracts

800-626-2224

Whatever your question about any

C

major appliance, GE Answer Center
information

semice

is available to

help. Your call–and your

question–

will be answered promptly and

courteously. And you can call any
time. GE Answer Center” service is
open 24 hours a day, 7 days a week.

You can have the secure feeling that

GE Consumer Service will still be
there after your warranty expires. Pur­chase a GE contract while your war­ranty is still in effect and you’ll receive
a substantial discount. With a

multiple-

year contract, you’re assured of future

service at today’s prices.

)

Telecommunication Device for the Deaf

Pa& andAccessories

80W26+2002

Individuals qualified to service their
own appliances

can have needed
parts or accessories sent directly to
their home. The GE parts system pro-

vides access to over 47,000 parts... and

all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard
and Discover cards are accepted.

User maintenance instructions
contained in this booklet cover proce­dures intended to be performed by

any user. Other servicing generally

should

be referred to

qualified ser-

vice

personnel. Caution must be

exercised, since improper servicing
may cause unsafe operation.

S, CTIONA.A

-.......”. .,...,..,.”..=.”

...,”

.,”. .—. ..- .. .-..-.=. ,-, .,

Ji)r

Customers With

Special Needs...

v.
m

81W62621W0

~,
e

Upon request,

GEwill

provide Braille

~

controls for a variety of GE appliances,
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility. To obtain these items,

free of charge, call 800.626.2000.

Consumers with impaired hearing

or

speech who have access to a TDD

or a conventional teletypewriter may

call 800-TDD-GEAC (800-833-4322)
to request information or service.

[

.-

—--

.— —-

YOUR GE GAS RANGE

WARRANTY

Save proof of original purchase date

such

as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

This warranty is extended to

For one year from date of original

the original purchaser and any

purchase, we will provide, free of

succeeding owner for products

charge, parts and service labor in

purchased for ordinary

home use

your home to repair or replace any

in

the 48 mainland states, Hawaii

part of

the

range

that fails because

and Washington,

D.C.

In Alaska the

of a manufacturing defect.

warranty is the same except that it
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician’s
travel costs to your home.

All warranty service will be

provided by our Factory Service
Centers or by our authorized
Customer

Care” servicers during

normal working hours.

Should your appliance need

service during warranty period or

beyond, call 800-GE CARES

(800-432-2737).

WHAT IS NOT COVERED

● Service trips to your home

. Replacement of house fuses

to teach you how to use the

or resetting of circuit breakers.

product.

“ Failure of the product if it is used

Read your Use and Care material.

for other than its intended

If you then have any questions

purpose or used commercially.
about operating the product please
contact your dealer or our

● Damage to product caused

Consumer Affairs office at the

by accident,

fire, floods or acts

address below, or call, toll free:

of God.

GE Answer

Center@

WARRANTOR IS NOT

800.626.2000

RESPONSIBLE FOR

consumer information service

CONSEQUENTIAL DAMAGES.

● improper installation.

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities as

described in the Installation

Instructions provided with the

product.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may 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:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

‘

-=

—.

.—..

Part No. 164 D2588P120

JGSC12GER

Pub

No.

49-8319

MNU109

I

1

4-92

CG