GE 164D2966P118 User Manual

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Page 1

❑

Gas Slide-in Range

●

Safety [instruction s.... . . . . . . . . . . . . . . 2-6

Anti-Tip Device . . . . . . . . . . . . . . . . . . . ................ 2,4, 25

Operating Instructions, Tips

Aluminum Foil . . . . . . . . . . . . . . . . . . . . . . . . . . 5, 14-17,23

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide . . . . . . . . . . . . . . . . . . . 17,

Control Settings . . . . . . . . . . . 12, 16, 18

Light; Bulb Replacement . . . . . . . . . . . . . . . . 11, 21

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting, Roasting Guide . . . . . . . . . . . . . . . 15, 16

Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 8,9

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......8, 9

Cooktop Comparison . . . . . . . . . . . . . . 8

Cookware Tips . . . . . . . . . . . . . . . . . . . . 9

. 10-18

12–1 4

❑ ❑

❑

Problem solver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,,..14

More questions

GE Answer

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

Flooring Under the Range . . . . . . . . . . . . . . . . . . 6

Leveling the Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Removal of Packaging Tape 6

Removing Packaging Materials .................6

‘G;

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

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

Important Phone Numbers . . . . . . . . . . . . . . . . . . . . . . . 27

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

Warranty . . . . . . . . . . . . . . . . . . . . . . Back Cover

?...call

Center@

800.626.2000

“;’<

Care and Cleaning . . . . . . . . . . . . . . . . . . .

‘:>,:.

❑

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

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

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

Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

19-24

GE Appliances

Model:

164D2966P118

JGSC12

Page 2

HELP US HELP YOU...

Read this guide carefully.

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

Keep it handy

you don’t understand something or need more help, call:

GE Answer

800.626.2000 24 hours

Write down the model and serial numbers.

You’ll

find the model

on the range front frame near 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

Use these numbers in any correspondence or service

calls concerning your

for

answers to your questions.

Center@

day, 7 days a week

and

serial numbers on two labels

Serial Number

range.

“

WARNING: If the information in this guide 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

flammable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL 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 from

a neighbor’s phone. Follow the gas supplier’s instructions.

●

If you cannot reach your gas supplier,

call the fire department.

If you received a damaged range...

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

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

Check the Problem Solver in the back of this

lists

causes of minor operating problems that

correct yourself.

WARNING

i.,

●

ALL RANGES

CAN TIP

●

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

DEVICES PACKED

WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

guide. ;OU can

sold

— Installation and service must be

performed by a qualified installer, service agency or the gas supplier.

—

IF YOU NEED SERVICE

To obtain service, see the Consumer Services page in the back of this guide.

To obtain replacement parts, contact Service Centers.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North Chicago, IL 60606

Wacker

Drive

GE/Hotpoint

Page 3

~PORTANT

SAFETY INSTRUCTIONS

Read dl instructions before using this appliance.

~.YiPORTANT

●

The California Safe Drinking Water and Toxic

Enforcement Act

California to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

●

Gas appliances can cause minor exposure to

four of these substances,

monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural

gas or indicated by a bluish rather than a yellow flame, will minimize incomplete combustion, Exposure to these substances can be minimized by venting with an open window or using a ventilation fan or hood.

fuels. Properly adjusted burners,

When You Get Your Range

SAFETY NOTICE

requires the Governor of

namely benzene, carbon

“

Be sure your range is correctly adjusted by a

qualified service technician

type of gas (natural or

Your range can be converted for use with either type of gas. See the Installation Instructions.

WARNING: These

by a qualified service technician in accordance with the manufacturer’s instructions and and requirements of the authority having

jurisdiction. Failure to follow these instructions

could 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 floor

adjustments must be made

temperatures may result and many

LP)

that is to

instaUer

for the

be used.

all

floor

codes

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

●

Have the installer show you the location of

the range gas cut-off valve and how to shut

off

if necessary.

●

Have

your range installed and properly

grounded by a qualified installer,

with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

●

Do not attempt to repair or replace any

in accordance

part of your range unless it is specifically recommended in this guide,

should be referred to a qualified technician.

●

Plug your range into a 120-volt grounded

outlet only.

prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded 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

from the

fire or smoke damage should the packaging material ignite.

~cate

Do not remove the round grounding

all

packaging materials are removed

range

before operating it to prevent

the range out of kitchen traffic path

All other servicing

and out of drafty locations to prevent pilot outage and poor air circulation.

Using Your Range

●

Do not leave children alone or unattended

where a range is hot or in operation.

could be seriously burned.

●

Do not allow anyone to

climb,

stand or hang

on the oven door, broiler drawer or

They

could

damage the range and even tip it over,

causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

They

cooktop.

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

For continuous clean models,

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

●

Teach children not to play with the controls

or any other part of the range.

●

Never leave the oven door open

not watching the range.

●

Always keep combustible wall coverings,

do not use oven

when you are

curtains or drapes a safe distance from your range.

(C[)?ltirlued ,7e.xt [][lge)

Page 4

WORTANT

SAFETY INSTRUCTIONS

(continued)

WARNING–

All

ranges can tip and injury could result. To prevent accidental tipping of the range,

floor by installing the Anti-Tip device supplied. Make sure the chain fits securely into the slot in the bracket.

you pull the range out from the for any reason, make sure the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in “ this guide. Failure to take this precaution could result in tipping of the range and injury.

Do not

plumbing in any way.

●

Let the burner grates and other surfaces cool

allow the

attach it to the wall or

wall

chain or bracket to damage the gas

before touching them or leaving them where children can reach them.

4’

b ~~ ~“

covering the pan completely with a well-fitting

lid, cookie sheet or flat tray. Use a multi-purpose

dry chemical or foam-type fire extinguisher. Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by using a multi-pu~ose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foam-type fire extinguisher,

●

When cooking pork,

exactly and always cook the meat to an internal temperature of at least the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Do not use water on grease fires.

Never pick up a flaming pan.

Turn the controls off. Smother a flaming pan on a surface burner by

follow the directions

170°F.

This assures that, in

●

Never wear loose fitting or hanging garments

while using the appliance.

reaching for items stored in cabinets over the

cooktop.

brought in contact with flame or hot oven surfaces and may cause severe burns.

●

For your safety, never use your appliance for

Flammable material could be ignited if

Be careful when

warming or heating the room.

●

Always

keep dish towels, dish cloths, pot holders and other linens a safe distance from your range.

●

Always keep wooden and plastic utensils

and canned food a safe distance away from your range.

●

Do not leave

paper

products, cooking utensils

or food in the oven when not in use.

●

Do not store flammable materials in the oven,

the

broiler drawer or near the

●

Do not store or use combustible materials,

cooktop.

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

●

Do not let cooking grease or other flammable

materials accumulate in or near the range.

Surface CooKng

●

Always use the

burners

and make sure the burners have ignited.

LITE

position when igniting top

. Never leave the surface burners unattended at

high flame settings.

greasy

●

Adjust the top burner flame size so it does

spillovers

Boilovers

that may catch on fire.

cause smoking and

not extend beyond the edge of the cookware.

Excessive flame is hazardous.

●

Use only dry pot

moist or

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

a hot burner.

●

of flammable cookware handles toward the side or back of the range without extending over adjacent burners.

●

Always turn the surface burner controls off

bulky

minimize

cloth. Such cloths can catch fire on

the

materiafs

dam~ uot

possibility of burns,

and spillage, turn

holders—

holders on hot

ignition

before removing cookware.

●

Carefully watch foods being fried at a high

flame setting.

Page 5

,ever

block the vents (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 located at the rear of the

the oven door.

●

Do not use a wok on the cooking surface if

cooktop

and at the top

the wok has a round metal ring that is placed

the

over

burner grate to support the wok.

ring 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 the sides of the pan.

●

Use the least

shallow or deep-fat frying.

full of fat can cause

●

If a combination of oils or fats will be used

frying,

,Ielt

slowly.

possible amount of fat for effective

Filling the pan too

spillovers

stir together before heating or as fats

when food is added.

This

●

Keep all plastics away from the top burners.

: ,’ ..’

. Do not leave plastic

items

they may melt if left too ‘ ‘ close to the vent.

the

cooktop— “

. .

. ‘

~,,

.“,L”

-=>’

●

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 of a burn, always be

certain that the controls for all burners are at the off position and all grates are cool before attempting to remove them.

When flaming foods are under the hood,

turn the fan off. The fan, if operating, may spread the flames.

●

If the range is located near a window,

hang long curtains that could blow over the top

fire

burners and create a

●

If you smell gas,

call

a qualified service technician.

open flame to locate a leak.

hazard.

turn off the gas to the range and

Ne~er

do not

use an

●

Always heat fat slowly,

●

Use a deep fat thermometer whenever

possible

to prevent overheating fat beyond the

and watch as it heats.

smoking point.

●

Never try to move a pan of hot fat, especially a

deep fat fryer.

●

Never leave jars or cans of fat drippings

Wait until the fat is cool.

on or

near your range.

●

Never

Some cleaners produce

clean

the

cooktoD

surface when it is hot.

;oxious

fumes and wet cloths could cause steam burns if used on a hot surface.

Use proper pan

size—Avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to cover burner grates. To avoid

spillovers,

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

spillovers

~andles

When using glass cookware,

left on range can ignite. Use pans with

that can be easily grasped and remain cool.

make sure it is

designed for top-of-range cooking.

Baking, Broiling and Roasting

●

Do not use the oven for a storage area.

Items stored in the oven can ignite.

“

Stand away from the range when opening the

door of a hot oven.

The hot air and steam that

escapes can cause burns to hands, face and eyes.

●

Keep the oven free from grease buildup.

●

Place the oven shelf in the desired position

while the oven is cool.

Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods.

a precaution against burns from touching hot surfaces of the door or oven walls.

●

Do not heat unopened food containers in the

Pressure could build up and the container

oven.

could burst, causing an injury.

●

Do not

use aluminum foil anywhere in the oven

except as described in this guide.

result in a fire hazard or damage to the range.

It is also

Misuse could

(continued next

page]

Page 6

~PORTANT

When using cooking or roasting bags in the

oven,

●

Do not use your oven to dry newspapers.

If overheated, they can catch fire.

●

Use only glass cookware that is recommended

follow the manufacturer’s directions.

SAFETY INSTRUCTIONS

(continued)

for use in gas ovens.

●

Always

as soon as you finish broiling.

pan can catch fire if oven is used without

removing the grease from the broiler pan.

●

Make sure the broiler pan and rack are in place

correctly

When broiling, if meat is too close to the

flames, the fat may ignite,

prevent excessive flare-ups.

remove the broiler pan from the oven

Grease left in the

to reduce the possibility of a grease fire.

Trim excess fat to

●

If you should have a grease fire in the broiler

pan,

turn off oven, and keep oven door closed

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.

SAVE THESE

‘

INSTRUCTIONS

FLOOmNG

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.

range

on this type of flooring, it should be installed on a l/4-inch-thick sheet

follows:

of plywood (or similar material)

When moving the

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 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.

cooktop must be raised above the top of

How to Remove Packaging Tape

Whe?~

the floor covering ends at the front of the

range, the

built up with plywood to the same the floor covering. This moved

If using a spirit level, take two readings, with

placed diagonally first in one direction

other. Adjust the four legs carefully. Level the range front to

back and side to side. The range

floor.

area

that the

for

cleaning or servicing.

The range must not hang from the countertop.

range

will rest on should be

level

or higher than

will

allow the range to be

and

legs

must rest on the

the

level

then the

Removing Packaging Materials

To assure no damage is done to the finish of the Check your range to insure all packaging materials product, the safest way to remove packaging tape adhesive. on new appliances is an application of a household liquid dishwashing detergent, mineral oil or cooking oil. Apply with a soft cloth and allow to soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface.

NOTE:

the chrome trim on range parts. It cannot be removed if it is baked on.

The plastic tape must be removed from

and protective tape covering are removed from areas such as the door trim, caps, end caps, etc. before using.

cooktop

frame, under burner

Page 7

FEATURES OF YOUR RANGE

Feature Index

Broiler Drawer

2 Model and Serial Numbers

Removable Oven Bottom

4 Oven Shelves with Stop-Locks

Continuous-Cleaning Oven Interior

Surface Burner Controls

Surface Burners and Grates

Oven Vent

Lift-Up

to simplify cleaning underneath.

i d

Anti-Tip Device

Cooktop

Locks in up position

Explained

on page

17.

18.22

23,24

11, 12,

14, ~o

8, 19

8,20,21 5, 11,22

2,4, 25

Feature Index

Drip Pans

Clock and Timer

Oven Light Switch Lets you turn

interior oven light on and off.

Oven Temperature Control

Oven Interior Light

Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking and

Roasting sections.

Lift-Off Oven Door

Easily removed for oven cleaning.

Broiler Pan and Rack

Explained

on page

10 11

11,22

11, 12, 15

15, 17,

18,22

Page 8

HOW DOES THIS COOKTOP COMPARE

WITH YOUR OLD ONE?

Your new cooktop has gas burners. If you are used to cooking with induction or other electric surface units, you will notice some differences when you use

gas burners.

~pe

Cooktop

Gas Burners

Radiant (Glass Ceramic)

Cooktop

Description

Regular or gas burners use either LP gas

natural

Electric coils under a glass- ceramic

sealed

gas.

cooktop.

How It Works

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be heat settings right away. When you turn the control off, cooking stops right away.

Heat travels to the the bottom for good cooking results. The continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

Induction

,,,111,,,,,,

....\:\\ \lll,,,, ,+~

===..=.,

$1,,,4 ,.~z

.==

=-,=,,,,,,,..-,,.==.=

,,,,, (,!\.\\..

+/,,,,,,,,,\\\

Electric Coil

L–)

Solid Disk

,~, <:)

High frequency induction coils under a glass surface.

Flattened metal tubing containing electric resistance wire suspended over a drip pan.

Solid cast iron disk sealed to the

cooktop surface.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a and changes heat settings right away, like a gas off, the glass

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay

continue cooking Heats by direct contact with the pan, so pans must be

cooking results. Heats up and cools down more slowly than electric disk stays hot enough from the solid disk if you want the cooking to stop.

The best types of cookware to use,

cool-down times, depend upon the type of burner or

surface unit you have.

The following chart will help you to understand the differences between gas burner other type of

well

balanced. Gas burners heat the

glass

surface and then to the cookware, so pans must be

ma&netic

cooktop

circuit between the coil and the pan. Heats up right away

is hot from the heat of the pan, but cooking stops right away.

cooktop you may have used in the past.

pan

glass cooktop

cooktop.

for a short time after they are turned off.

‘o

continue cooking after it is turned off. Remove the pan

plLIs

heat-up

cooktops and any

right

aw~y and

stays hot enough to

After turning the control

hot

flat

on the bottom for good

change

enough to

coils.

The

and

flat

SUWACE COO~NG

Electric Ignition

Your surface burners are lit by electric ignition, eliminating the need for standing pilot constantly burning flames.

In case of a power failure,

you can light the surface burners on your range with a match. Hold a lit match to the burner, then push in and turn the control 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.

lights

with

Surface burners in use when an electrical power failure occurs will continue to operate normally.

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.

Page 9

Light a Surface Burner

Push the control knob in and turn it

counterclockwise

You will hear a little “clicking” noise—the sound spark igniting the burner.

LITE.

of the electric

After Lighting a Burner

Check to be sure

you want to use.

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 absorb the heat.

the

burner you turned on is the one

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

e flame okware you

COOKWARE, NEVER LET THE FLAME EXTEND UP THE

larger

only serves to heat the handle.

size on a gas burner should match the

are using. FOR SAFE HANDLING OF

SIDES OF THE COOKWARE. Any flame

than the bottom of the cookware is wasted and

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

Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or other

materials on them.

Top-of-Range Cookware

Aluminum: Mediun-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

Cast Iron:

satisfactory results.

Enamelware:

of some cookware may melt. Follow cookware

manufacturer’s recommendations for cooking methods.

Glass:

for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

If heated slowly, most skillets will give

There are two types of

water.

Under some conditions, the enamel

g!ass

cookware—those

Heatproof Glass Ceramic:

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:

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.

This metal alone has poor

Can be used for either

Page 10

To Set the Clock

CLOCK AND TIMER

Push in to the correct time. Then let the knob out turning to OFF.

the

knob

and

turn the

clock

hands to the right

and

continue

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 Minutes are marked up to

minutes) and hours are marked up to 4 on the center ring of the clock.

clock

hands.

(can be set for up to 45

//,,

\ >\’’”o

=10

—=

0’<,

set the Timer,

pushing in, until the pointer reaches the number minutes or hours you want to time.

At the end of the set time, a buzzer sounds to tell you time is up.

until the pointer reaches OFF

‘///1 j I

/6\

Turn the knob. without pushing in,

;

30.

turn the knob to the left, without

2\~

{,.%” \

—3

and

the buzzer stops.

USING YOUR OVEN

Before Using Your Oven

Look at the controls. Be sure you understand

how to set them properly.

2. Check the oven interior. Look at the shelves.

Take a practice run at removing and replacing them properly to give sure, sturdy support.

Electric Ignition

The oven burner are lit by electric ignition.

To light the burner,

desired temperature. The burner should light within 60 seconds. You will hear a little sound of the electric spark igniting the burner.

Oven Moisture

and

broil burner on your range

turn the OVEN

TEMP

clicking

noise—the

knob to the

3. Read over the information and tips that follow.

4. Keep this guide handy so you can refer to it especially new

range.

during

the first weeks of using your

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO

OPERATE THE ELECTRIC IGNITION OVEN

DURING

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

If the oven is in use when a power oven burner shuts off and cannot be is restored.

AN ELECTRICAL POWER OUTAGE.

outa&e

occurs, the

re-lit

until power

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.

Page 11

ven

Shelves

The shelves are designed with stop-locks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out

the bump on the shelf support. Place the cookware

on the shelf, then s]

ide

the shelf back into the oven.

This will eliminate reaching into the hot oven.

To remove a shelf from the oven,

tilt

the front end upward and pull the shelf out.

To replace, place

the shelf on the

stop-locks (the curved extension of the

pull it toward you,

shelf

support with

shel~ facing

up and toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump

the shelf support. Then lower

the front of the shelf and push it all the way back.

Shelf Positions

The oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top).

elf positions for cooking are suggested in the

daking and Roasting sections.

Bump

\ ,

.-.

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 operation-they may become hot.

●

Vent openings and nearby surfaces may become

hot. Do not touch them.

● Handles of pots and pans on the

become hot if left too close to the vent.

,ven

Use the switch on the control panel to turn the

nearby surfaces during oven or broiler

cooktop

Light

may

light

on and off.

● Do not leave plastic items on the

may

melt

left

too close to the vent.

● Do not leave any items on the

cooktop—they

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

the

cooktop,

and could cause burns.

Page 12

BAKING

Your oven temperature is controlled very accurately using an oven control system. It is recommended 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 Adjust

the Oven Thermostat section. It lists easy

L{r.self

instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the top and outside

surfaces of the range

get

hot too.

How to Set Your Range for Baking

To avoid possible burns,

correct position before you turn the oven on. recipe. Cook longer if necessary.

1. Close

the oven door, turn the OVEN TEMP knob to 3. Turn the OVEN TEMP knob to OFF and then the desired temperature and preheat the oven for at remove the least

minutes if preheating is necessary.

place the shelves in the

2. Check

food

for

doneness at minimum time on

food

from the oven.

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

~he

middle of the oven, on either shelf position

B or C. See the chart for suggested shelf positions.

Type of Food

Angel food cake Biscuits or muffins Cookies or cupcakes Brownies Layer cakes

Bundt

or pound cakes

Pies or pie shells

Frozen pies

Shelf Position

A B or C

B or C

B or C B or C

A or B

I BorC

A (on cookie sheet)

D()

Preheating

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.

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct selecting a higher temperature does not shorten preheat time.

temperature—

B or C

orB

Casseroles

Roasting

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.

●

Glass baking dishes absorb heat. When baking in

glass baking dishes, the temperature may need to be reduced by

●

If you are using dark non-stick pans, you may find

that you need to reduce the oven temperature to prevent overbrowning.

25°F.

Page 13

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. one is not directly above the other.

Pans should not touch each other or the walls of the oven. Allow 1- to 1 as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so

X-inch

space between pans as well

Baking Guides

When using prepared baking mixes, follow the package recipe or instructions for the best baking results.

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. Never entirely cover a

shelf with a large cookie sheet. For best results, use only one cookie sheet in the oven

a time.

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the

one

recommended.

Pies

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

Page 14

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. to catch a several inches

spillover

below

smaller sheet of foil

by placing it on a lower

the food.

may

be used

shelf

BAKING

(continued)

Don>t

Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake

You may find that your new oven cooks differently than the one it replaced.

use your new oven for a few weeks to become more familiar with it, 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.

it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter.

We do not recommend the use of inexpensive

thermometers, such as those found

to check the temperature setting of your new oven. These thermometers may vary

TO Adjust the Thermostat:

1. Pull the OVEN TEMP

Peek

3040

minutes.”

ADJUST THE OVEN

We recommend that you

in grocery stores,

2040

degrees.

Bottom screW mo”es toward

HOTTER or COOLER

knob off the shaft, look at the back of the knob and note the current setting before making any adjustment.

is factory set with the top screw directly under the pointer.

The knob

Back of the OVEN

‘::::.:::’

l.:;’;iiti:::::

:..:::.,:,:.,.,,,...:{.::...

:“’’:’:’:’:’’m!

.::::::! ;:;::,:,..,,.,,+,.:,;:..,.

:::i!i:.!’’’!’..

::.:;:::.:!

::!<,.... .:: ::!:

,:g: ::::,:;.:::::

$“@

.’:::*:::,:r,..,.,.,..<,:,!!~:!:i’:&::&:

:,;:,:;j;,iW;,;;;.::.y,

~::,,,,i:,,<::.?~

,,:::.::#::, ~~

THEmOSTAT—DO ZT YOURSELF!

If you think

!’::: \:.:,:.....

. . .

‘:%j;i:’:i:.::.

,,.~i.;.,....:,.

,;$W::::;:;::

TEMP

knob

time. Opening the oven door frequently during cooking allows heat to escape and makes baking

baking

times longer. Your affected.

2. Loosen both screws on back of

3. Hold the knob as shown in the illustration of the back of the OVEN screw moves in the desired direction. You will hear and feel notches as you turn the knob. Each notch changes the temperature about 10° Fahrenheit.

;

4. Tighten the screws.

5. Return the knob to the range.

Re-check

additional adjustments.

oven performance before making any

TEMP

results may also be

the

knob.

knob and turn so the bottom

The

bottom screw

moves toward HOTTER to

increase

The

bottom screw

moves

decrease

the temperature.

toward

COOLER

the

temperature.

Page 15

ROASTING

asting

is cooking by dry heat. Tender meat or

~oultry can

Roasting temperatures, which should be low and steady, keep spattering to

Roasting is Therefore, the oven controls

may

is working properly.)

be roasted uncovered in your oven,

minimum.

really a baking

hear a slight c1

icking

procedure used

are

set to Baking. (You

sound, indicating the oven

for

meats.

Most meats continue to cook slightly while standing after being removed from the oven. The

standing time recommended for roasts is 10 to 20 minutes to allow the roast to firm up, making it easier

carve. The internal temperature will rise about 5° to

10OF.;

to compensate for the temperature rise, if desired, remove the roast from the oven sooner at 5° to

10°F.

less than the temperature on the 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.

1. Position the oven shelf bottom position

lbs.)

and at the bottom position (A) for larger roasts.

2. Check the weight of the meat. Place meat fat-sideup or poultry breast-side-up on roasting rack in a shallow pan. The melting

Select a pan as close to the size of the

possible. (The broiler pan with rack is a good pan for this. )

(B) for

the second from the

a small size roast (3 to 5

fat will

baste the meat.

tneat

“ye of Aluminum Foil

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

([(lfzfifllic>cf

tze.rt pug(>)

3. Turn the OVEN temperature. See the Roasting Guide for temperatures and approximate cooking times.

4. When roasting is complete, turn the OVEN

TEMP knob to OFF and then remove the food

from the oven.

TEMP knob to the desired

Page 16

Questions and Answers

ROASTING

(continued)

Q. Is it necessary to check for doneness with a

meat thermometer?

Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in the Roasting Guide

section. For roasts

over 8

lbs.,

check with thermometer at half-hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool

to 20 minutes after removing them from the oven. Be sure to cut across the grain of the meat.

ROASTING

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (1 O minutes per pound for roasts under 5 pounds, more time for larger roasts).

Q. Do I need to preheat my oven each time

I cook a 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 brown the meat.

GU~E

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions

given on the package label.

Oven

TvDe

Temperature

Doneness

Meat

Tender cuts; rib, high quality

top

sirloin tip, rump or Lamb

le&

or bone-in

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

*For boneless

~The b.

S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen

round*

shoulder~:

rolled roasts over 6

325°

3~50

325° 325° 325°

325° 350°

325°

Iches

thick, add 5 to 10 minutes per pound to times given above.

Rare: Medium:

Well Done:

Rare:

Medium: Well Done:

Well

Done: Well Done: To Warm:

Well Done:

Well

Done: Well Done:

Approximate Roasting Time in Minutes per Pound

to 5

Ibs.

24-33 35–39 40-45 30-35

21-25

25–30 30-35

35-45 3040

35-45

17-20

minutes per pound

3 to 5

Ibs.

3540 3540

10 to 15

18-25

Ibs.

Guid&

USDA Rev. June 1985.)

6 to 8

18–22

22-29

20-23 24-28

28-33

3040

(~ny

Over 5 30-35

Over 15

15–20

lbs.

weight)

Ibs.

lbs.

Internal

Temperature

1400–1 150 ”–1600 170”–1 85° I 40°–1500t 1500-1600 1700-1

70°–1800

700-1

150–1

850–1 900

I 850–1

In thigh:

1 850–1

1400F.

means some

‘F.

50°+

85°

80°

20°

90°

900

Page 17

BROIL~G

)iling is cooking food by direct heat from above

.,,e food.

below the oven

desi&ned

to drain the high heat of the gas flame.

Distance from the heat source may be changed positioning the broiler pan and rack on one of three

shelf

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

2. Remove the broiler pan and rack from the broiler

3. Pull out the broiler drawer and position the

Your range has a convenient compartment

for

broiling. It also has a specially

broiler

away

positions in the broiler compartment—A (bottom

If the meat has fat or gristle around the vertical slashes through it about 2 inches apart. If desired, the fat may be trimmed, leaving a layer about l/8-inch thick.

compartment and

broiler pan on the preferred rack position in the compartment placing the sump area of the broiler pan to the front of the drawer.

pan and

from the foods and be kept away from

rack that allows dripping

place

the food on the rack.

edge,

fat

cut

Both the oven and broiler compartment doors should be closed during broiling.

Turn most foods (the exception is thin fillets of fish;

that side down on the broiler rack and cook without turning until done). Time the foods for about one-half the total cooking time, turn the food, then continue to

cook to the preferred doneness.

Placing the food closer to the flame increases the exterior browning of the food, but also increases the spattering and the possibility of the fats and meat juices igniting.

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

5. Turn the OVEN the broiler pan from the compartment and serve the food immediately. Leave the pan outside the compartment to cool.

using

tongs once during cooking;

oil one side, place

TEMP knob to OFF. Remove

TJse

of Aluminum Foil

can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat

juices from draining into the broiler pan. The juices

could become hot enough to catch on not cut the slits, you are frying, not broiling.

fire.

If you do

Broiling Tips

●

Use tongs to turn the meat over—pierced meat

loses juices.

Questions and Answers

Q. Why are meats not turning out as brown as

they should?

A. Check

No. Salt draws out the juices and

see if you are using the recommended shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only

once during broiling.

Should I salt the meat before broiling?

allows

them to evaporate. Always salt after cooking. Piercing the meat with a fork also allows juices to escape. Turn the meat with tongs instead of a fork.

,,c>,<~:t:’

~s$>~q~f.~:.,

\ ~/A;>\~jk-$$..

7\~<~+~>,ti:.~L:

,, +,&:< \&

1., ,,. -’)” ‘,, $ “

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

for best broiling results. Pan broil thinner ones.

Q. When broiling, is it necessary to always use a

rack in the pan?

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.

Always place sump to

the front of the drawer.

(c[~ntinued

next page)

Page 18

BROmING

●

Always use the broiler pan and rack that comes with

your oven. It is designed to minimize smoking and

spattering by trapping the juices in the shielded

lower part of the pan.

● For steaks and chops, slash

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

● If desired, marinate meats or chicken before

broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

fat

evenly around the

GU~E

●

When arranging the food on the pan, do not let

edges hang over the sides because dripping soil the oven.

●

Broiler does not need to be preheated. However,

for very thin foods, or to increase browning, preheat

if desired.

●

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 X times per side.

fat

fatty

will

Food

Bacon

Ground

Well Done

Beef Steaks

Rare Medium Well Done

Chicken

Bakery Products

Bread (Toast) or

Toaster Pastries

Enxlish

Lobster Tails

Fish

Beef l-lb. (4 patties)

Muffins

Quantity andlor

Thickness

l/2-tb. (about

8 thin slices)

1/2 to 3/4-inch thick

l-inch thick

( 1-1X

lbs.)

1 k-inch thick

(2-2X

lbs.)

whole

(2 to

2fi-lbs.),

split lengthwise

slices

pkg. (2)

2-split

(6 to

8-oz.

each)

I -lb. fillets 1/4 to

l/2-inch thick

Broil

‘ositiofl

B B B

B B

c c

B, C

First Side

rime, Minutes

8-9 6-7

9 12

13 10

30-35

2-3 3-5

13-16

Second Side

‘ime,

Minute:

7 5-6 8-9

6-7

12-14 16-18

25-30 Reduce

1/2–1

Do not

over.

turn

4–5

9-12

Comments

Arrange in single layer.

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

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

Slash fat.

[imes

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

Space evenly. Place English muffins

cut-side-up and brush with butter,

if desired. Cut through back of shell, spread

open. Brush with melted butter

broilin&

before

broiling Handle

and turn very carefully. Brush

with lemon butter before and during

cooking, increase

Increase times 5 to

for 1

M-inch

Slash fat.

and after half

time.

if desired. Preheat broiler to

browninz,

minutes per side

thick or home cured.

skin-

Lamb Chops

Medium

Well

Done Medium Well Done

Wieners,

similar precooked sausages, bratwurst

2 (l-inch) about 10–1 2 oz. 2 (1 k-inch), about 1 lb.

-lb. pkg. (

10)

B B B B

B, C

4-7

4–6

12-14

1-2

Slash fat.

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

Page 19

CAm

care

and cleaning

tiIiu

satisfactory service.

help

assure

safe and proper maintenance.

SURE ELECTRICAL POWER IS OFF BEFORE CLEANING

ANY PART OF THE RANGE.

are

important so your range will give you efficient

these directions carefully in caring for it to

AND CLEANING

Control Panel and Knobs

Clean

up any

with a

damp

heavier soil with warm, soapy water.

Clean

the control

liquid dish detergent and a soft

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

The control knobs may be removed for easier cleaning.

cloth.

spills

or spatters -—___

Remove

panel

with

mild ~

-~;m e~.

.~—

(~~”-’?)

—

Brushed Chrome Cooktop

the brushed chrome top with warm, soapy water

~n Anli@

with a clean,

fo]lowing”

titter

cleaning, spread a thin film of baby oil on the

surface. Wipe away excess oil with o clean, soft cloth.

brand cleanser and immediately dry it

soft

cloth. Take care to dry the surface

the

“grain. ”

help prevent finger marks

Lift-Up Cooktop

Before removing the knobs that the knobs on the left side and right side are in the proper OFF position. When replacing the knobs, check the OFF position to insure proper alignment.

To remove the knob, pull it straight

When removing a knob, it may be helpful to slip a thin cloth (such as a handkerchief> or a piece of string under and around the knob edge and pull up.

Wash the knobs in soap and water but do not soak. Dry and return the control knobs to the range.

.-a.. .

..;~ .:<:..”::;

,-.

.-(:; -..

for

cleaning, please note

the

knobs on

off the stem.

the

Clean the especially grease,

To make cleaning easier, the entire

lifted up and supported in the up position.

Be sure all burners are turned off before raising the

grasp the

support rods will hold the

underneath it.

After cleaning under the cooktop with hot, soapy water and clean cloth, lower the not to pinch

tirea

under the

cooktop. Then

two

front burners wells and lift up. Dual

your fingers.

cooktop

mtiy

catch fire.

remove the grates and drips pans,

often. Built-up soil,

cooktop

up while you clean

cooktop.

may be

Be careful

(continued

r~ext

page)

Page 20

...

. . . .

q;,,,

CAm

AND CLEANING

Oven Shelves

Clean the shelves with a mild abrasive cleanser or steel wool. After cleaning, rinse the shelves with clean water and

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 Burners lift out for cleaning if the shipping screws were removed at installation.

NOTE: A screw holds each burner

them from wobbling around during shipment. Remove and discard the shipping screws. Be careful not to remove the screws from the igniter bracket.

spillovers

dry with a clean cloth.

which could clog these holes.

in place to keep

Valve

Orifice

To remove the burners:

1. Grasp the burner head and tilt it to release the two tabs from slots in the burner support.

2. Lift

To remove burned-on food, soak the burners in a burners

off completely, scrub them with soap and water and a brush or plastic pad. cleansers because they will clog the burner openings and scratch the burners. If the holes become clogged, clean them with safety pin.

Do not attempt to clean burners in an automatic dishwasher. Loosened

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

the end of the burner assembly, then pull away

from the front of the range to free the air shutter

from the gas

solution of mild liquid detergent and water. Soak the

oven for 30 minutes.

valve

for 20

to 30 minutes.

orifice.

If the food doesn’t rinse

not use steel wool or abrasive

small sewing needle or a small

food soil can clog burner

[he

right to

Ports

Lighter

F!as

support

Air

Shu

To replace the burners:

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.

Page 21

rner

Grates

Drip Pans

Porcelain enamel burner

grates

should be washed regularly and, after

spillovers.

of course,

Wash them in hot, soapy water and rinse with clean water. Dry the grates with a cloth—don’t put them back on the ran&e wet. When replacing the grates, be sure they’re positioned securely over the burners.

To get

fid

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. Although they’re durable, the grates will gradually

lose their shine, regardless of the best care you can give them, This is due to their continual exposure to

high temperatures. Do not operate a burner

time without cookware on

for

an extended period of

the

grate. The finish on the

grate may chip without cookware to absorb the heat.

Lift-Off Oven Door

The oven door is removable, but

heavy. You may need help

.oving

and replacing the door.

not lift the door by the handle

This

can

cause the glass to break

or can cause damage to the door. To

remove the door,

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.

NOTE:

●

Be careful not to place hands between the hinge

and the oven door frame as the hinge back and pinch fingers.

●

While working in the oven area, cover the hinges

with towels or empty paper towel rolls to prevent pinched fingers and chipping the porcelain enamel on the frame.

To replace the door,

special stop position. Position the slots in the bottom of the door squarely over the hinges at the same time.

If the hinges snap back against the oven frame, pull

them back out.

open it a

could

snap

make sure the hinges are in the

Remove the grates. Then lift out the chrome-plated drip pans. Wash them in hot, soapy water. Rinse them with clean, hot water and polish them dry with a cloth. Never use abrasive cleansers or steel wool—they’ll scratch the surface. Instead, soak the drip pans for 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.

TO CLEAN THE DOOR:

Inside of door:

●

Soap and water will normally do the job.

spattering or

spillovers

may require cleaning with a

Heavy

mild abrasive cleaner. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause a dull spot even after cleaning.

●

If necessary, you may use an oven cleaner.

Follow the package directions. Do not use oven cleaners, cleansing powders or harsh abrasives on the outside of the door.

Outside of

“

Use soap and water to thoroughly clean the top,

door:

sides and front of the oven door. DO NOT let water run down through openings in the top of the door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

●

Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause discoloration and should be wiped up immediately. When the surface is cool, clean and rinse.

(contit~ued

page)

Page 22

CAm

AND CLEANING

(continued)

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.

Broiler Pan and Rack

After broiling, remove the broiler pan from the

broiler drawer. Remove the rack from the pan.

Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler pan and rack hot water with a soap-filled or plastic scouring pad.

If food has burned on,

detergent while hot

or a dishcloth. Soaking the pan will remove burned on foods.

sprinkle the rack with

and

cover with wet paper towels

Broiler Drawer

To remove:

When the broiler is

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

it back in about one inch.

3. Grasp the handle, lift and pull the broiler drawer

out (lift the rollers located under the drawer over the roller

To replace:

Put the rollers under the broiler drawer behind the

roller guide stops in the range.

Hold

you slide it partway into the range. Then lower the drawer and push it completely closed.

guides in the range).

the broiler drawer in the raised position as

cool,

remove the rack and pan.

Both the broiler pan

commercial oven cleaner. Both the

the dishwasher. Do not store a soiled broiler pan

in the range.

Broiler compartment

br(>iler

\ 1

and

rack may

pan and rack

can

be cleaned with a

also be cleaned in

and

rack anywhere

Oven Vent

The oven is vented through an opening at the rear of the cover the opening with aluminum foil or any other material. This would

preverlt

Clean the oven vent grille with Bon

the oven vent from working properly.

Amio).

cooktop.

Never

Page 23

movable Oven Bottom

The oven bottom

can

be removed to make

cleaning easier.

remove:

Grasp

the

oven bottom at

Lift front edge of

th~

tabs

from

Push the oven bottom back

tltinge

from

the oven bottom

s1[)[s in the

the front

finger

slots on

enough

front frame.

tibout 1

/4” to release the

frame, then pull out.

each

side.

to raise

To replace the oven bottom:

Slide the oven bottom into the oven so rear tabs

fit

into slots in the rear wall of the oven.

2. Grasp the oven bottom at

back and

front

then down to hook the

frame.

3. Fit the front tabs into

slots

finger

slots

flange

front frame.

and

push it

under the

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom

from

excessive

important when baking a fruit pie or other

‘~

tic id content. Hot fruit fillings or foods that are

.ic

in content such as milk, tomato or sauerkraut

and

sauces with vinegar or lemon juice, may cause

spillovers.

This is particularly

foods

with

pitting and damage to the porcelain enamel surface,

To protect the oven bottom surface,

piece

of aluminum

foil

slightly larger than the baking

dish on the shelf below to catch any

place a

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.

Finger

RWO-Y

If a

spillover

allow the oven to

for

easier cleanup and to prevent damage to the

does occur on the oven bottom,

cool

first.

Remove the oven bottom

slot

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

the

oven bottom can cause stains.

For heavy soil,

label instructions, using a thin layer of cleaner.

use a mild abrasive cleaner and

Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. A commercial oven cleaner may also be used, following package directions.

Painted Surfaces

Painted surfaces include the control panel and drawer front. Clean these with soap and water or a vinegar and water solution. Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

((c]ntitzL4ed fIe.xt

page)

Page 24

CAm

Continuous-Cleaning Oven Interior

AND CLEANING

(continued)

Special Care of Continuous-Cleaning Oven Interior:

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

The Continuous-Cleaning Oven cleans itself while cooking. The oven interior is finished with

coating that cannot be cleaned in the with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers 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 peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets that run down

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

af’ter

extended usage, stains may appear that cannot

be removed. The special coating works best on small amounts

of spatter.

especially sugars,

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

Remove these to clean with a commercial oven cleaner to prevent damaging the Continuous-Cleaning Oven coating.

Use care in removing and replacing the shelves and dishes in order to avoid scratching, rubbing or otherwise damaging the porous finish on the oven

does not work well with larger

walls.

an~or

the use of oven sprays

would

egg

or dairy mixtures.

.sl~eci~~l

usual

manner

appear as

the side

spills,

To Clean the Continuous-Cleaning Oven:

Let

range

parts

cool

before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the broiler pan and rack.

Soil visibility may be reduced by operating the

oven at control to Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing the oven shelves.

surface, as soon as much of the soil as possible using a

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.

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

the center.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface.

the porous surface and reduce its ability to work.

Do not scrape

or spatula—

the finish.

4000F.

Close the door and set temperature

4000F.

Time for at least 4 hours.

spil]over

water and a stiff-bristle nylon brush. Use water

or heavy soiling occurs on the porous

th-e

oven has cooled, remove as

smalt

and

working toward

These products will spot,

the

porous surface with a knife

they could permanently damage

ctog

and damage

amount

Page 25

ANTI-T~

DEVICE

efore placing location a[tached

should work

he more convenient to hook the stability chain to

the unit when the stability bracket is attached to the upper

Fig. Llse

being used, make sure that supports with the upper set of holes.

of the stability bracket which is already

to the back of the range. This location

A. The upper level set of holes are intended

with a backsplash kit. If the backsplash is not

Bracket Optional Location

Bracket Factory Location

range

in the counter, notice the

for

most installations. However, it may

set O(

holes in the back of

there

for

the countertop which will interfere

stabilitv

bracket when located in the

“..

the

range. See

are no structural

Backguard

‘\

Mainback

}

for

Chain

Wall Plate

‘%

Long Screw

h\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\~

3. Temporarily attach the loose end of the chain to the rear the packaging. See Fig. D.

4. Place the range in the counter cutout leaving just enough room between the back of the ran&e and the

wall to reach the stability bracket.

5. Hook the

slipping the nearest link of the chain into the slot in the bracket. See Fig. A and make sure the chain is pulled as tight as possible and that there is no excess slack in the chain after the chain is attached to the bracket.

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

normal.

of the countertop with the tape from

loose

end of the chain onto the bracket by

CAUTION: Excessive slack in the chain could allow the range to tip over.

small amount of slack in the chain. This

Washer \

2. Fasten one the

stabilitv

the

tloor

the long screw and washer supplied. See Fig. B. Make certain the screw is

into the the base

the wall. See Fig. C. Whether you attach the

chain to the wall or

is in at least

baseboard and that there are no electrical wires or

plumbing in the area which the screw

penetrate. Attach the stability chain in a location

which will allow the chain to be in line with the bracket side to aide as much as possible when

attached to the unit. Test to see if the chain is

securely fastened by tugging on the chain.

end

chain to

o; wall with

going

wall-plat=

the wall or one of the studs in the base

3/4

inch thickness of wood other than

floor,

Washer and

ScreW

be certain that the screw

Chain

could

-~-.,

Tape

NOTE:

●

If attaching to masonry,

and anchors at hardware stores. Use a masonry drill to drill the required holes.

●

If range is removed for cleaning or any other reason,

make sure chain is reattached.

you can buy suitable screws

Page 26

●

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 FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

CLOCK DOES NOT WORK

OVEN TEMPERATURE

TOO HOT OR TOO COLD

OVEN LIGHT DOES NOT COME ON

POSSIBLE CAUSE

●

Pilots

are

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

●

Burner holes

Remove burners and clean them with a small sewing needle or Make sure you do not enlarge the holes.

●

Burners may not be fitted correctly onto the mounting brackets. Remove and

reinstall them properly.

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

small

safety pin.

wmm

(A) Yellow flames—

Call for service .

● If burner flames look like (A), call for service. Normal burner

look like (B) or (C), depending on the type of gas you use.

● With

gas, some

●

If range is connected to LP gas, check all steps in the Installation Instructions.

●

Oven

controls not properly set. See the Broiling section.

●

Door not closed.

●

Improper shelf position being

●

Food is being cooked on a hot pan.

●

Cookware is not suited for broiling.

●

Aluminum foil used on the broiler pan rack has not been fitted properly

and slit as recommended.

●

Oven bottom not securely seated in position.

●

Oven control not properly set. See the Baking or Roasting section.

●

Shelf position is not correct.

●

Incorrect cookware or cookware of improper size is being used.

● Oven thermostat needs adjustment. See the Adjust the Oven

Yourse~section.

●

Clock not set correctly.

●

Aluminum foil used improperly in the oven.

●

Oven bottom not securely seated in position.

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 Adjust the Oven

It Your.\elt

●

Bulb may be loose or burned out.

●

Electrical plug must be plugged into a live power outlet.

●

Switch operating oven light is broken. Call for service.

yellow

section.

(B) Yellow tips on inner

cones—Normal for

tipping on inner cones is normal.

used. See the Broiling section.

LP gas

Normal for natural gas

flames should

Thermostat—

flames—

STRONG ODOR

“BURNING” ODOR EMITTING FROM

OVEN WHEN TURNED ON

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

“OILY”

. An odor from the insulation around the inside of the oven is normal for the first

few times oven is used. This is

●

Improper air/gas ratio in oven.

● This is

normal

tem~orary.

Cal

in a new oven and

Center,@

S00.626.2000, consumer information service

I for service.

will

disappear in time.

Page 27

Wdll

Be There

With the purchase of your new GE appliance, receive the assurance that ifyou ever need

‘)rmat.ion or

assistance

from

GE, we’ll be there. All

you

have to do is call—toll-free!

GEAnswer Center@

80~626,2000

\t’ll;tlc\(:t?ollr

infol-tll:lti(>n sc>nice

atls~tt’r(’d

(:entcls scnice

In-Home Repair

queslion about any (;E major appliance,

is a~ailablc to help. Your call-and

f)ronlpll}”

an(l

is ;)pt’n

court

eously.” An(lvoll

~<~

boLlt”S:1 da}’,

Sewice

80ME4ARES(80H32-2737)

1 (;E

coIlsLlilleIsellicc

scheduled at a

c:OIrlf>2iIl}-opel-2ilecl”

corl~eniet~ce (7:()()

our f’:~c’toly-tl’:titlecl

repairs can

time tllLLt’s collIJeIlicIlt

be handled in

f>lofkssional}$’ill” f>ro~ide cxf~ert

I()(:zlti()rls()f’fel-

a.m. to

technicians know your

jtlst one

you

7:()()

p.m. weekdays,

visit.

For Customers With Special Needs...

80~62E2000

Upon request, (;E will Rrailfe controls

appliances, and a hrochure

assist in planning a barrier-free kitchen

rnobifity. To obtain these free

for persons with limited

ofcbarge, caff

can cafl

(12i>’S 2tT\’eek.

fi)ryoL1.

sen:ice

todayor tomorrow, oratyoul’

~~ppliance

prolidc

fi)r

a variety of

800.626.2000.

Many[lE

9:00

ite~~ls,

(;E1 Arls\$7el’ (:etltel”

]oul-qucsticm- will be

any’

time.

[;E

Answer

repair setvice,

(;OIISurnCr~CLViCe

a.m.

(() 2:00

p.m. Sa[urdays).

inside and out-so most

IIonsumcrs with impaired hearing or speech who have

C;E

access 10 a TDD or a conventional

call

800-TDD-GEA(;

information or service.

” (800-83

tefetypewl”iter

~3-4322)

to request

may

Semice

Contracts

80@62&2224

You can aftel’

}JOU’I”e assUl”ed offLltul”e

YOUI”

cf’f’ecl

ha~’e

the secure feefing that (;E

warranty expit-es. purchase a

and you’ll

recei~’e

a substantial discount. With a multipfe-year contract,

service at today’s prices.

Pads andAccessories

80@62&2002

Individuds

(’a~

have

home.

,/00

fully warranted. VISA,

are accepted.

qutified

needed parts or accessories sent directly

The GE

parts.. and

to service their own appliances

parts system provides access to over

all GE C7enuine

Master(Iard

Renewal Parts are

and Discover cards

(;onsmner

(1E

contract whife your warranty is

Service

wilf stilf be

User maintenance instructions contained in this guide

cover procedures intended to be performed by any user.

Other

service personnel. Caution must improper servicing may cause unsafe operation.

there

stilf

servicing

generdy shotid

be referred to qualified

exercised, since

Page 28

YOUR GE GAS RANGE

WARRANTY

Staple sales slip or

cancelled

check

here. Proof of original purchase date

needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of

because of a manufacturing defect.

● Service trips to your home to teach

you how to use the product.

Read

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

. 1

mproper

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.

the

range

your Use and Care material.

CenteP

installation

that fails

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use

in the 48 mainland states, Hawaii

and

Washington,

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 normal working hours.

Should your appliance need service, during warranty period or beyond, call 800-GE-CARES (800-432-2737).

● Replacement of house fuses or

resetting of circuit breakers.

Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, of God.

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Care@

——

Solne states do no! allow the exclusio(l or limitation of incidental or consequential damages, so the above limitation or exclusion

may

not

apply to

know whal your legal rights are in your stale, consull your local or state consumer affatrs office or your state’s Attorney General.

yo(I.

‘rhis warranty gives you specific legal rights, and you may also have other rights which

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

vay

D.C.

In Alaska the

servicers during

floocls

or acts

from slate to state.

Recycled Paper

Part No. 164 D2966PI18 Pub

No.

49-8597

295

JGSC12

Printed in LaFayette, GA

GE 164D2966P118 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual