GE 49-4540 User Manual

—

FeaturesofYourIFtmge-page 4

Energy saving

Use and Care ofYour

Ceramic

Oven Cooking—pages 8=s11
How

Save Time and IMcmy—
Before YouCall W Service

(he ‘TheProblem Solver—page15

toOperate Your

Self-Cleaning Oven—pages WU13

l-ips-~~~~~~~~~~~~~v~~

cihoktop-pagp 6, 7’,1’7

-:,- L

useand care
of

Thisuseandcare

to get the best performance from your range.

Take the time to read this book and learn how to
enjoy your new Range. It contains detailed oper­ating instructions and recommended maintenance,
as well as handy tips to help you gain maximum

benefits from your Range. Once you have read the
book, keep it handy to answer any questions you
may have.

If you haveany additional questions concerning the
operation of your Range, write—including your
phone number—to:

Consumer Affairs
General Electric Company
Appliance Park
Louisville, Kentucky 40225

IF YOU RECEIVED A DAMAGED RANGE, imme­diately contact the dealer (or builder) from whom

you purchased it. They have been informed of the

proper procedure to take care of such matters and
can handle it for you.

Your

Your range has a nameplate on which is stamped the
model and serial numbers. (See page 4). Model and
serial numbers are also on the Purchase Record Card
which came with your range, Record the numbers in
the spaces provided below.

Pleaserefer to both model and serial numbers in any
future correspondence or product service calls con­cerning your range.

Model Number

SerialNumber

DatePurchased

KEEP PWW’’IASE F!ECE!PT Vim-4 THIS BOOK -m

ESTAF3LH-ITHE WVARFHWWPERIOD.

saveTimetmdIMoney—

Y(3U

Check “The Problem Solver”. (See page 15.) It lists

many minor causes of operating problems that you
can correct yourself and may saveyou an unneces­sary service call.

cdl m’

Tips

Top-of-the”Range Ccmking

1. Use cooking utensils of medium weight alumi­num, tight-fitting covers, and flat bottoms which
completely cover the heated portion of the surface
unit.

2. Cook fresh vegetables with a minimum amount
of water in

3. ‘*’Keep an eye”
quickly to cooking temperatures at HIGH heat.
When food reaches cooking temperature, reduce
heat immediately to lowest setting that will keep it
cooking.

4. Use residual heat with surface cooking when­ever possible, For example, when cooking eggs in
the shell, bring water to boil, then turn to OFF posi­tion to complete the cooking.

5. Use correct heat for cooking task . ~. high heats
to start cooking (if time allows, do not use HIGH

heat to start), 7—quick brownings,

2—finish cooking most quantities, simmer—double

boiler heat, finish cooking, and special for small

quantities.

6. When boiling water for tea or coffee, heat only
the amount needed. It is not economical to boil a
container full of water for only one or two cups.

2 covered pan,

on foods when bringing them

4—SIOW frying,

ovencooking

1. Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheating. If
you find preheating is necessary, keep an eye on
the indicator light, and put food in the oven
promptly after the light goes out.

2. Always turn oven OFF before removing food.

3. During baking, avoid frequent door openings.
Keep door open as short a time as possible when it
is opened.

4. Be sure to wipe up excess spillage before self-

cleaning operation.

5. Cook colmplete oven meals instead of just one

food item. Potatoes, other vegetables, and some

desserts will cook together with a main-dish casse­role, meat loaf, chicken or roast. Choose foods that
cook at the same temperature and in approximately
the same time.

6. Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.

@1982General Electric Co., U.S.A. Al! rights reserved.

Before Using Your Range . . . . . .... . . . ...... Inside Front Cover

——.—.-

Energy Saving Tips .... . . . . . ..... . . . ..... . Inside Front ~OVEW

Safety Tips . . . . .. . ... . . . . . . . .... . . . ...... . . . . . .. .........2-3

Features ofYour Range ....... . . . . .. . . . . . ..... . . . . . ..... . . . 4

Automatic Timer and Clocks . ..... . . . ...... . . . . . ..... . . . . .. ~

i-low To LJseYour Range Top....

...*****

● .****.*. ● O*.*.*** *

6

Care otYour Range Top ...... . . . . ... . . . . ...... . . . . ....... . 7’

Using Your Oven .. .. .. .. .. .O... O.O...... .. .. ... ... ... .O... ~

l-iow To Bake and Time Bake. . . . . . .... . . . . .. ... . . . . ........ 9

How To Roast.... . ..... . . . . . . . ..... . . . . .... ....... . . . . ... lo

How To13roil. .

● .0..,. .,,....0 ● .0..0.0 ..0.0.”. ● ******O ● *.*

11

How To Self-Clean Your Range . . . . .... . . . . . . ...... . . . . . 12-13

How To Care ForYour Range . . ..... . . . . ...... . . . . . . .... . . 14

The Problem Solver . . . . ... ... . . . . ...... . . . . ...*....*.***. 15

Cleaning Your Range Chart ... . . . . ...... . . . . . .. ... . . . . . 16-17

Range Top Cooking Chart . .

● *.**.** .**.*.*.* .*...*.** ●

18-19

Baking Chart .... . . . . . . . . . . ...... .. ... ... s....... . . ...... 2~

Roasting Chart . . . . . . . . . ....... . . . . . .... . . . . . . . ...... . . . . . 21

Broiling Chart ...

..*..*.

IfYou Need Service . . . .

● *.***** ● ******. ,6...... .****.** ●

● ...*.* ● *.***** ..*.***. .......0

22

24-25

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

E&W-=

B

~-

——-

—.

1

@ Have the installer show you the location

—

of the range circuit breaker or fuse, and
mark it for easy reference.

@Have

it installed and properly grounded

by a qualified installer.

!lMn’t leave children alone or mat­hmdd where a range is hot or in opera­tion. They coukilbe serkmsly burned.

Don’t allow anyone to climb, stand or
hang cmthe door, drawer or range top.
They could damage the range and even
tip it over causing severe personal
injury.

CAUT’1ON:Do N(YT STORE’ITEMS OF
iNTEREs’TTo CHILDREN IN CABINETS

ABOVE A RANGE OR ON THE BACK”
SPLASH OF A RANGE–CHILDREN
CLJNIBING ON THE RANGE TO REACH
ITEMS C(2LJILD BE SEFI [C)USLY
1F4?JLJRED.

Do not touch heating elements or inte­rior surface of oven. These surfaces

may be hot enough to burn even though
they are dark in color. During and after
use, do not touch, or let clothing or
other flammable materials contact sur­face cooking areas, areas nearby sur­face areas or any interior area of the
oven; allow sufficient time for cooling
first.

Potentially hot surfaces include the

cooktop and areas facing the cooktop,
oven vent opening and surfaces near
the openings, and crevices around the
oven door,

FMmernlmr: The inside surface of the
oven may be hot when the door is
opened.

Wear proper clothing, Loose fitting or
hanging garments should never be worn
while using the appliance.

Never use your appliance for warming
or heating the room.

Do not use vvater on grease fires. Never

pick up a pan. !%nother
pan cm surface area by covering pan

with weil Hd, cxmkie

sheet cwflat tray. grease out­side a pan be put out by covering with
baking soda or, if available, a mL4M­purpose dry chemical or foam.

@l

Do not use your oven to dry news-­papers. if overheated, they can catch

fire.

@$

Do not store flammable materials in an

oven or near the Cooktopm

6$

Do not leg cooking grease or other
flammable materials accumulate in the
range or near it,

Never leave surface cooking areas at
high heat settings. Boilover causes

smoking and greasy spillovers that may
catch on fire. Boil dry situations can
cause damage to utensil or glass sur­face area.

Only certain types of glass, glass/
ceramic, ceramic, earthenware, or other

glazed containers are suitable for range­top service; others” may break because
of the sudden change in temperature.

(See Section on

“How to LJse Your

Range-Top” for suggestions.)
Use only dry potholders—moist or

damp potholders on hot surfaces may
result in burns from steam. Do not let
potholders touch heated areas. Do not
use a towel or other bulky cloth.

To mirnirnbwburns, ignition of flam-

mable materials, and spillage, the handle
of a container should be positioned so
that it is turned toward the center of the
range without extending over nearby

surface units.

Always turn surface unit to OFF before
removing utensil.

Keep an eye on foods being fried al
HIGH or MEDIUM HIGH heats.

Foods for fryhlg 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,

LJse little fat for effective shallow or

deep-fat frying, Filling the pan too full of
fat can cause spillovers when food is
added.

2

If a combination of oils or fats will be
used in frying,

stir together before

heating, or as fats melt slowly.

Always heat fat slowly, and watch as it
heats.

Use deep fat thermometer whenever
possible to prevent over-heating fat
beyond the smoking point.

Use Proper Pan Size—This appliance is
equipped with one or more surface
cooking areas of different size. Select
utensils having flat bottoms large enough
to cover the cooking area. The use of
undersized utensils will expose a por­tion of the surface cooking area to
direct contact and may result in ignition
of clothing. Proper relationship of
utensil to cooking area will also improve

efficiency.
When flaming foods under the hood,

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

Be sure vent duct k unobstructed.
Do not cook cm broken cooktop. If

cooktop should break, cleaning solu­tions and spiliovers may penetrate the
broken cooktop and create a shock
hazard. Contact a qualified technician
immediate y.

Clean cmktcm with caution. If a wet
sponge or cloth is used to wipe spills on
a hot cooking area, be careful to avoid
steam burn. Some cleansers can pro­duce noxious fumes if applied to a hot
surface.

Don’t

heat if(xxl CCmtakfwsin

the oven. Pressure could build up and
the could burst causing an

injury.

When using cooking or roasting bags in
oven, follow the manufacturer’s direc­tions.

When cooking pork in oven, follow our
directions exactly and always cook the
meat to at ieast 170°. This assures that, in
the remote possibility that trichina may

be present in the meat, it will be killed and
meat will be safe to eat.

Don’t use aluminum foil anywhere on
the range except as described in this
book. Misuse could result in a shock,
fire hazard, or damage to the range.

Clean only parts listed in this Use &
Care Book.

Do not clean door gasket. The door
gasket is essential for a good seal. Care
should be taken not to rub, damage, or
move the gasket.

Before self-cleaning the oven, remove
broiler pan and other containers.

Do not use oven cleaners. No commer­cial oven cleaner or oven liner protec­tive coating of any kind should be used
in or around any part of the oven.

Stand away frcm the range when

opening cwendoor. “he hot air or steam
which escapes can cause burns to the
hands, face and/or eyes.

Keep oven free from grease build up.
Place oven rack in desired position

while oven is cool. If racks must be
handled when hot, do not let potholder
contact heating units in the oven.

Pul!inq out shelf to the shelf stop is a
convefiience in lifting heavy food;. N is
also a precaution against burns from
touching hot surfaces of the door or
oven wails.

Read “The Problem Solver” on page 15
of this book.

Don’t attempt to repair or replace any

part of your range unless it is specifi­cally recommended in this book. All
other servicing should be referred to a
qualified technician.

Disconnect range at circuit breaker or
main fuse before-performing any service.

3

SURFACE UNIT CONTROLS. Push in to set.

1.

INDICATOR LIGHT FOR SURFACE COOKING

2.

AREAS.
OVEN SET (CLEAN) KNOB. Turn to desired

3.
oven cooking function or to CLEAN position
when self-cleaning oven,

OVEN TEtUfP(CLEAN) KNOB. Turn to set oven

4.

temperature, BROIL when broiling or to
CLEAN when self-cleaning oven.

OVEN CYCLING LIGHT. Light glows until

5.
oven reaches selected temperature then goes
on and off during cooking with the oven units
as temperature is maintained.

AUTOMATIC OVEN T!MEFl CLOCK AND

&

MINUTE TIMER. Use to set all oven timed
cooking functions and self-cleaning. (See page
5 for detailed information on setting.)

LATCH RELEASE. Push and hold in while

7.
moving latch to CLEAN or COOK positions.

LOCKED LIGHT, Glows during self-cleaning

8.
when oven has reached cleaning temperature.
Oven cannot be opened when this light is on.

OVEN CLEANING LIGHT. GIOYVSduring self-

9.
cleaning when all controls are set.

Your

GLASS-CERAMIC COOKING TOP. Cooking

10.
areas are indicated by sunburst designs,

11.

OVEN VENT !2.UCT.
IDOOR LATCH, Remains in COOK position

12.
except when self-cleaning. See pages 12 and
13for more information.

OVEN LINER. Gray porcelain interior retains

f13.

heat and energy when cooking.
BROIL UNIT. When broiling, it radiates heat to

14.
food surface. Also energized at low wattage

during baking to give balanced heating.
OVEN SHELVES. May be easily removed and

15.

repositioned on shelf positions recommended
on Cooking Charts at the end of this book. May
be left in oven during self-cleaning function.

OVEN SHELF SUPPORTS. Indicate different

16.

cooking positions by letters A, B, C and D. See
cooking charts for recommended positicns.

INTERIOR OVEN LIGHT. Automatically turns

17.

on when oven door is opened,

MODEL AND SERIAL NUMBER PLATE.Located

18.

on right side of oven frame just below cooking

surface.
BROILER PAN AND RACK. Pan is used to

19.

catch drippings, slotted rack supports food
and shields drippings or juices during broiling
or roasting to lessen spatters. DO NOT CLEAN

IN SELF-CLEAN OVEN.

OVEN FRAME.

20.
WOVEN DOOR GASKET. Seals between oven

21.

door and oven.
OVEN DOOR.

22.
STORAGE DRAWER. Use to store utensils or

23.
broiler pan and rack.

OVEN LIGHT SWKTCH, Use to turn interior

24.

oven light on during cooking when door is
closed.

BAKE IUNIT. During baking, it heats the air in

25.

oven. May be gently lifted for cleaning,
SURFACE LIGHT BUTTON. Push and hold

26,

until surface dooking light comes on,

4

MINUTE -IVNIER TIME BAKE AND

-.

AND C“(XK

\

SET-

SELF-CLEAN)ET

To setckd’(

TO SET THE CLOCK, push in the center knob of
the Minute Timer and turn Knob in either direction.

(After setting the clock, let the knob out, and turn

the Minute Timer pointer to OFF.)

and

Time Uses

Using Automatic Timer, you can TIME BAKE with
the oven starting immediately and turning off at the
Stop Time set or set both Start and Stop dials to

automatically start and stop oven at a later time of
day. It takes the worry out of not being home to
start or stop the oven and is also convenient for
parties when you must be gone before them.

Setting the dials for TiME BAKE is explained in
detail on page 9.

To set

The Minute Timer is the large dial to the left of the
digitai clock. Use it to time ail your precise cooking
operations. This dial also sets or changes the digital

clock.
TO SET THE MINUTE TIMER, turn the center knob

clockwise, without pushing in, until pointer reaches
number of minutes you wish to time (up to 60).

Q. Must the Clock be set on cor­rect time of day when I wish to use
the Automatic Timer for baking or
cleaning?

Q. How can I use my Minute Timer
to make my surface cooking easier?

A, Your Minute Timer will help
time total cooking which includes
time to boil food and change tem­peratures, Do not judge cooking
time by visible steam only. Food

will cook in covered containers
even though you can’t see any
steam.

A. Yes, if you wish to set the Start
or Stop Dials to tllrn on and off at
set times during timed functions.

Q. Can I use the Minute Timer
during oven cooking?

A. The Minute Timer can be used
during any cooking function, The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE

and SELF-CLEAN functions.

SM-ckan Lk?s

‘T’irner

The self-cleaning function on your range uses the
Automatic Timer to set the length of time needed to ‘­clean whether you wish to clean immediately or
delay the cleaning. By setting the Start and/or Stop

Dials you may choose to begin immediately or clean
during the evening when energy rates are lower.
Full explanations of setting the Start and Stop Dials
for self-cleaning are described on pages 12 and 13.

Q. Can I change the clock while
I’m cooking in the oven?

A. Yes, but if you are using a timed -–—­cooking function, it is best to vvait

until finished cooking.

5

Your

seeimmgeTopcookingchartonpages18&79.

Your range top is designed to give you the flexibility
of boiling, steaming, sauteing, browning, frying,

canning, or pressure cooking, The heat is trans­ferred from a heating element below the surface,
through the ceramic top, to the bottom of the

to set

You must push the knob in only
when it is set at OFF; this is to pre­vent you from turning the knob on
accidentally. When the knob is in
any other position, you can turn it
without pushing it in. You will feel it
pop out when you turn it to OFF.

m

Step 1: Push in control knob.

The lowest setting is between OFF
and WARM. At the HI setting, you
will feel the knob lightly click into
place.

In a quiet kitchen, you may hear
slight “popping” sounds during
cooking, indicating heat settings
are being maintained.

Step 2: Turn the knob in either di­rection to the heat setting you

want.

cooking utensil. This, in turn, heats the food. As it

heats, the cooking surface turns yellow. When the
control is turned to OFF, the cooking area cools
and returns to its original white color.

@Pots and pans should be flat on
the bottom and match the size of
the sunburst pattern. Large con­tainers should be on large areas
and small ones on small areas.

@It is important pans fit the areas
you are using, A pan smaller than
the heated area wastes power. A
frying pan or skiliet much larger

than the heated area may not heat

evenly.

o Center pots and pans on a cook-

ing area which closely matches

the bottom of the utensil in size.

0 Containers of various materials

may require different heat settings

and/or cooking time. Check the

manufacturer’s instruction before
using.
@ Special cooking equipment with-

out flat bottoms, such as the
oriental wok, are not recommended
and could shorten the life of the
range top since high temperatures

are required in this type of cooking.

HI
MED Hi Fast fry, pan broil; maihtain fast boil on large

MED

Low
WM

Quick start for cooking; bring water to boil,
amount of food,

Saute and brown; maintain slow boil on large
amount of food.

Cook after starting at HIGH; cook with little water in
covered pan.
Steam rice, cereal; maintain serving temperature of
most foods.

NOTE:

HIGH, RIED!-41,never leave food unattended. Boilovers

1.At

cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt chocolate, butter on small unit.

@Keep range and ventilating hood

free from grease accumulation.

@When cooking is almost com­pleted, use the retained heat to
finish cooking. Turn

and leave the cooking utensil

OFF

in p~ace. When cooking area has
cooled, remove the utensil and the

cooked food.

the knob to

e To prevent certain foods from
foaming, add a tablespoon of
cooking oil to the water before
cooking.

@Never leave food unattended
when you are cooking at HI or
i’vlEDHI settings. Boi[overs cause
smoking and grease spillover may
catch fire.

Wrong

mm

C,oncavc 130110m

@When canning foods, be sure to
check manufacturer’s instructions
and recipes, Be sure canner is flat-­bottomed and fits securely over
center of cooking area.

6

Right

Wrong

Right

Rounckd Boltom

NOT OVER 1$8

~

Care

IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS
COOKTOP FREE FROM DISCOLORATION BY PROPER
MAINTENANCE IN ACCORDANCE WITH THESE INSTRUC­TIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DIS­COLORATION. THE GENERAL ELECTRIC WARRANTY DOES
NOT COVER DISCOLORATION OF THE COOKTOP, OR
SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER
CLEANERS.

If not properly cared for, your
ceramic cooktop can become
stained and the original white
finish permanently discolored.
Since soil build-up is the only
cause of discoloration, spatters
and spills must be cleaned up

properly. Heavy build-up can cause
a yellow or brown ish-grey glass
film even when the cooktop is
cool. However, the film is on the
surface only and can be removed.

To keep the ceramic cooktop look-

ing like new, follow these steps.

Before first using the ceramic
cooktop, clean it with the Cleaner­Conditioner packed in your range.

Step 1:Simply put a small amount
of cleaner directly on the center of
each sunburst pattern. Clean with
a damp paper towel. Wipe off with
another clean, damp cloth. Wipe
dry. NOTE: Usethe Cleaner-Condi­tioner each day to remove all vis­ible soil from the ceramic cooktop.

At least once a week, clean the
cooktop with Bar Keepers Friend@
Cleanser which is especially formu­lated for cleaning glass-ceramic

appliance tops and cookware.

~tep2: To use, apply Bar Keepers

Friend@ to damp paper towel and
rub into stain until it is removed.
i3esure cooking surface is cooled.
(For stubborn stains, apply a paste
of Bar Keepers Friend@and water,

cover with a wet paper towel, and
let stand for about 45 minutes.)
After using Bar Keepers Friend@,
aiways ciean with Cieaner-Condi­tioner foilowing directions in Step 1.

NOTE: The Cieaner-Conditioner
and Bar Keepers Friend@Cieanser
is soid in many grocery, hardware,
and department stores.

Forother specific soils or scratches,
refer to page 17 entitied “Giass­Ceramic Cooktop.” This chart gives
probiems, causes, preventions, and
ways to best remove most stains.

Tips

@Do not ieave piastic items on
cooking area.
@Do not cook foods packaged
in their aiuminum foii trays or
wrapped in aiuminum foii on giass
ceramic. Foii can meit and fuse to
the unit causing permanent
damage.

e Keep bottom of utensii and
cooking surface ciean and dry. in
dusty or sandy areas, wipe the
utensii and cooking surface to pre­vent scratching the ceramic finish.
@Wipe up spiiis and spatters when
cooktop is cooi but before they
burn onto the surface. Be sure to
wipe area next to the unit you have

been using, in case food has spat-

tered on these areas. CAUTiON:

Be carefui to avoid steam burns on
your hand when wiping the cook­top.

e Avoid scratching the cooktop
with rings or other jeweiry.
@During cooking, utensii iids coi­iect condensed steam. if con­densation drips on the cooktop,
minerai deposits in the water or
food can stain the cooking sur­face. Lift utensii iids so con­densation drips back into the uten­sii instead of on,the cooktop.

o Use heat settings no higher than
MED or foiiow manufacturer’s di­rections when using utensiis made
of the foiiowing materiais: cast
iron, giass ceramic (pyroceram),
and stainiess steei. Aiso, enamel­ware which under certain condi­tions couid meit and fuse to the
cooking panei when higher heats
are used. Manufacturers of giass
cooking utensiis aiso recommend
using heats no higher than MED.

Be sure the cooking top and surrounding areas

!/’

are cool before touching or cieaning. Even if
cooking surface has returned to its original
coior, aiiow afew minutes for cooling.

When completely covered, the ceramic cooktop

w’

can be used as a kitchen work surface. However,
be carefui not to scratch the top with sharp ob-

jects or utensiis that do not have smooth

bottoms.

Never use the ceramic cooktop as a cutting

w’

board.

@

Dried boiiovers can cause permanent damage to
the ceramic cooktop. Take care to ciean up boii­overs prom ptiy.

if the ceramic cooktop cracks or breaks, do not

w’

use any part of it. Caii your service technician

promptiy.

7

—

1. Look at the controls. Be sure you
understand how to set them prop-

erly. Readover the directions for the
Automatic Oven Timer so you

understand its use with the controls.

2. Check oven interior. Look at the
shelves. Take a practice run at re­moving and replacing them prop­erly, to give sure sturdy support.

3. Read over information and tips

that follow.

4. Keep this book handy so you can
refer to it, especially during the first

weeks of getting acquainted with
your oven.

Your

OVEN TEMP maintains the tem­perature you set from WARM
(150° ) to BROIL (550° )and also at
CLEAN (880° ). The Oven Cycling

Light glows until oven reaches the
selected temperature, then goes
off and on with the oven unit(s)
during cooking. PRE-HEATING the
oven, even to high temperature
settings, is speedy—rarely more
than about 10 minutes. Preheat the
oven only when necessary. Most
foods will cook satisfactorily with­out preheating. If you find pre­heating is necessary, keep an eye
on the indicator light and put food
in the oven promptly after light
goes out.

Index - ~

Marker

The shelves are designed with
stop-locks so that when placed
correctly on the shelf supports, (a)
will stop before coming com­pletely from the oven, (b) will not

tilt when removing food nor when

placing food on them.

TO REMOVE shelves from the
oven, when cool, lift up rear of
shelf, pull forward with stop-locks

(curved extension under shelf)

along tGp of shelf supports.
To REpLACE shelves in oven,
insert shelf with stop-locks resting
cm shelf supports. Push shelf

toward rear of oven; it will fall into
place. When shelf is in proper
position, stop-locks on shelf will
run under shelf support when shelf
is pulled forward.

The controls for the oven are

marked OVEN SET and OVEN

TEMP. OVEN SET has settings for

BAKE, TIME BAKE, BROIL, CLEAN

and OFF. When you turn the knob

to the desired setting, the proper’

heating units are then activated for

that operation.

Pointer

Oven Temp Setting for Normal Cooking

I

IMPORTANT: The OVEN TEfvlP
control has a blue pointer that is
used only for CLEAN. For normal
cooking, line up the desired tem­peratures (marked on the outer
edge of the control knob) with the

index marker located immediately

above the control.
For CLEAN, rotate the knob to the

right until blue pointer is pointing
up, toward Index Marker. When
position is reached, knob should

snap into position.

overt

The light comes on automatically
when the door is opened. Use
switch to turn light on and off
when door is closed.

Switch is in horizontal position on
right side of door under handle.

over

Lamp may be lighted by pressing
the lamp switch button, ‘Be sure t6
hold button depressed until light
comes on,

8

c-;

—.——-.—

.—

How Bake Bake

see Cm@ cmpage 20.

When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats,
years, may “drift” from the factory
setting and differences in timing
between an old and a new oven of
5 to 10 minutes are not unusual
and you may be inclined to think
that the new oven is not per­forming correctly. However, your
new oven has been set correctly at
the factory and is more apt to be

accurate than the oven it replaced.

over a period of

toset

for

you set it to turn off automatically)
or Delay Start and Stop (setting
the oven to turn on automatically
at a later time and turn off at a
preset stop time) will be described.

I“ICN5J’toset

NOTE: Before beginning make
sure the range clock shows the
correct time of day.

Immediate Start is simply setting
oven to start baking now and
turning off at a later time automat­ically. Remember, foods continue
cooking after controls are off.

Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time

than the present time of day.

Step 1: To set start time, push in
knob on START dial and turn
pointer to time you want oven to

turn on, for example 3:30.

Step 1: Place food in oven, being
certain to leave about l-inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.

Step 2: Turn OVEN SET Knob to
BAKE and OVEN TElvlP Knob to

temperature on recipe or on Baking
Chart.

Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove foods.

ILOTime

The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
that you set. Examples of imme-

diate Start (oven turns on now and

Step 1: TOset Stop Time, push in
knob on STOP dial and turn

pointer to time you want oven to
turn off, for example 6:00. The
Start Dial should be at the same

position as the time of day on
clock.

Step 2: Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to oven temperature, for

example 250°.

Step 2:

knob on STOP dial and turn
pointer to time you want oven to

turn off, for example 6:00. This

means your recipe called for two

and one-half hours of baking time.

NOTE: Time on Stop Dial must be
later than time shown on range

clock and Start Dial.

step 3: Turn
TIME BAKE. Turn OVEN TEMP

Knob to 250° or recoiiimended

temperature.

Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.

NOTE: When setting oven for

Delay Start, Oven Indicator Light
comes on only when oven turns on.

1-0 set Stop Time, push in

OVENSETKnob to

9

To

—

seeRoasting chart on BxJqe 21,

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. When

roasting, it is not necessary to sear, baste, cover, or

add water to your meat,

Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil

when using pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid

these materials on oven liner or
door.

Step 2: Piace in oven on shelf in A

or B position.
necessary.

No preheating is

spilling

Step’s: Turn OVEN SET to

and OVEN TEMP to 325°. Small

poultry may be cooked at 375° for
best browning,

Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy or for easier

carving, you may wish to remove

meat from oven when internal

Roasting is really a baking procedure used for

meats. Therefore, oven controls are set to BAKE.

(You may hear aslight clicking noise to indicate the
oven is working properly. ) Roasting is easy, just
follow these steps:

temperature is 5-10° F below tem-

perature suggested on chart, If no
standing is planned, cook meat to
suggested temperature on chart
on page 21.

NOTE: You may wish to use TIME

BAKE as described on preceding

page to turn oven on and off

BAKE

automaticallyy,

For Frozen

Frozen roasts of beef, pork,
lamb, etc., can bestarted without

thawing, but allow 10-25 min-

utes per pound additional time

(10 min. 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 packer’s label,

imd Answers

Q. Is it necessary to check for
donerless with a meatthermometer?

A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown on Roast­ing Chart on page 21, For roasts

over 8 Ibs., cooked at 300° with
reduced

mometer at half-hour intervals

after 1/2of time has passed

time, check with ther-

.,

G. Why is my roast crumbling
when I try to carve it?

A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat,

Q. Do 1need to preheat my oven
each time I cook a roast or
poultry?

A. Itis rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.

10

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 ;S 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,

seeEh’oiihcllchart OlnlDaae 22

Broiling is cooking food by intense

radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.

Step 1: If meat has fat or gristle

near edge,
through both about 2-in. apart. If

desired fat may betrimmed, leaving

layer about

Step 2: Place meat on broiler rack

in broiler pan which comes with

range. Always use rack so fat drips

into broiler pan; otherwise juices

may become hot enough to catch
fire: Aluminum foil may be used to

line broiler pan and rack. But, be

CERTAIN to cut opening in foil, to
correspond with rack so fat drips
into pan below.

cut vertical slashes

1/8-in. thick.

Step 3: Position shelf on recom-

mended shelf position as sug-

gested on Broiling Chart on page

22. Most broiling is done on C
position, but if your range is con­nected to 208 volts, you may wish

to use D position.

Step 4: Leave door ajar about 3
inches. The door stays open by
itself, yet the proper temperature
is maintained in the oven.

OVEN TEMP Knob to BROIL. Pre-

heating unit is not necessary
except in areas of low power vol­tage. (See notes on Broiling Chart

page 22,)

.+’/

1:

I

, II

Step& Turn food only once during
cooking. Time foods- for first side
as on Broiling Chart page 22. Turn
food, then use times given for
second side as a guide to pre­ferred doneness. (Where two thick-

nessesand times are giventogether,
use first times given for thinnest

food.)

Step 7: Turn OVEN SET Knob to
OFF. Servefood immediately, leave
pan outside oven to cool during

meal for easiest cleaning.

Qt’iestkmsandAnswers

Q. Should I leave the door ajar
when broiling chicken?

A. No. The door should be closed

when cooking chicken and shelf
position “A” is recommended.

G?.May I use aluminum foil to line
the broiler pa~ and rack?

A. Yes, if you mold foil thoroughly
to broiler rack, slitting it to con­form to slits in rack. Slits permit
proper drainage of meat juices
into broiler pan, minimizing smok­ing and spattering and preventing
possibility of fire from overheated
drippings. Do not place sheet of
(oil on oven shelf, To do so may
result in improperly cooked food

and possible damage to oven finish.

Q. Should I salt the meat before
broiling?

A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often with
butter.

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 dryer. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking,

Ct. Do I need to grease my broiler

rack to prevent meat from sticking?

A. No. The broiler rack is designed
to refIect broiler heat thus keeping

the surface cool enough to prevent
meat sticking to the surface.

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

A. In some areas, the power (volt-

age) to the range may be iow. In
these cases, preheat the broii unit
for 10 minutes before piacing
broiier pan with food in oven.
Check to see if you are using the
recommended sheif position. Broii
for the longest period of time indi­cated in the Broii Chart in this
book. Turn food oniy once during
broiling.

—

you are becoming acquainted with your self-

—

—

VVhik

cleaning oven, we recommend2 hoursfor the mod­crate soii condition, but in some cases a longer
cleaning time, up to 3 hours may be necessary. In

order to judge the degree of soil, look at the oven

Oven

floor and walls. Light spatter and thinner spi!ls
would generally need only 2 hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3 hours.

STEEPt:

Remove broiler pan, rack and
other cookware from the oven.
(Oven shelves may be left in oven.)

STEP 2:

Wipe up heavy soil on oven
bottom.

STEP 4:

Close oven door and make sure
oven light (D) is off.

toset

for

STEP 1:

Turn OVEN SET and OVEN TEMP
knobs c!ockwhe to CLEAN. Con-

trols will
when the CLEAN location is
reached.

snap into final position

STEP 2:

Push and hold in LATCH RELEASE

BUTTON while sliding LATCH
HANDLE to the right until it is in

CLEAN position.

STEP 3:

c

(Y

A. (hen Front Frame
l% Oven Door Gasket

C= Openings in Door
if%(hen Light

STEP 3:

Clean spatters or spills on oven
front frame (A) and oven door out­side gasket (B) with a dampened

cioth. Polish with a dry cloth. Do

not clean gasket (B), Do not allow
water to run down through open­ings in top of door (C). Never use a
commercial oven cleaner in and
around self-cleaning oven.

12

Set the automatic oven timer:

Make sure both the range clock
and the START dial show the
correct time of day.

Decide on cleaning hours neces­sary—two hours for moderate
soil or three hours for heavy
soil.
Add these hours to present time
of day, then push in and turn
STOP (CLEAN) dial clockwise

to desired time. CLEANING

Light glows showing cleaning is

starting.

In about 30 minutes the LOCKED

Light glows indicating oven is
hot and door cannot be opened,
Oven door and window get hot
during self-cleaning. DO NOT
TOUCH.

—

STEP 2

——

STEP 1:

When LOCKED Light is off, push
and hold in LATCH RELEASE
Button while sliding LATCH
HANDLE to the left until it is in
COOK position.

NOTE: If you wish to “start” and “stop” cleaning at a later time than shown on clock, ~ush in and turn START
diai to time you wish to “start”. Add the hours needed for cleaning to this “start” time, then push in and turn
STOP (CLEAN) dial to the desired time. Oven will automatically turn on and off at the set times.

Turn OVEN SET Knob to OFF.

STEP 3:

Turn OVEN TEMP Knob to WARM,

Q. After having just used the oven,
the LOCKED Light came on and I
could not move the LATCH
HANDLE. Why?

A. LOCKED Light glowing indi-
cates that oven is hot. Open oven
door to cool the internal cavity.
After a short period of time, set up
controls for cleaning again.

Q. What sho~id I do if excessive
smoking occurs during cleaning?

A. This is caused by excessive soil
and you should switch the OVEN

SET Knob to OFF. Open windows
to rid room of smoke. Allow the
oven to cool for at least one hour
before opening the door. Wipe up
the excess soil and reset the clean
cycle.

Q. IS the “crackiing” sound I hear

during cleaning normal?
A. Yes. This is the metal heating

and cooling during both the cook­ing and cleaning functions,

Q. Why won’t my oven clean
jmrnediate[y even though I have
set ail the time and clean knobs

Check
dial is set to the same time as
RANGE CLOCK. Also check

sure LATCH HANDLE is in CLEAN
pasi?ion.

to be sure your START

tO be

Q. If my oven clock is not working
can I still self-clean my oven?

A. No. Your Automatic Oven Timer

uses the range clock to help start
and stop your self-cleaning cycle.
Q. Can I clean the Woven Gasket
around the oven door?

A. No, this gasket is essential for a

good oven seal and care must be
taken not to rub, damage or move
this gasket.

Q. What causes the hair-like lines
on the enameled surface of my
oven?”

A. This is a normal condition

resulting from heating and cooling
during cleaning. They do not
affect how your oven performs.

Q. Should there be any odor

during the cleaning?
A. Yes, there may be a slight odor

during the first few cleanings.
Failure to wipe out excessive soil
might also cause an odor when

cleaning.
Q. My oven shelves have become

gray after several cleanings. Is this
normal?

A=Yes, A~ier many cleanings, the
shelves may lose some luster and

discolor to a deep gray color.

C?.Can I use commercial oven
cleaners on any part of my seif­cleaning oven?

A. No cleaners or coatings should
be used around any part of this
oven. If you do use them and do

not wipe the oven absolutely
clean, the residue can scar the
oven surface and damage metal
parts the next time the oven is
automatically cleaned,

Q. Why do I have ash left in my

oven after cleaning?
A. Some types of soil will leave a

deposit which is ash. It can be re­moved with a damp sponge or
cloth,

Q.

MY own shelves do not slide

easily. What is the matter?
A. After many cleanings, oven

shelves may become so clean they

do not slide easily. If you wish

shelves to SIide more easily,

dampen fingertips with a small

amount of cooking oil and rub

lightly over sides of shelf where

they contact shelf supports.

Q. I hear a humming noise during
cleaning. Is this normal?

A. Yes.The noise you hear is a fan

running during cleaning,

—

How

=

-—

The porcelain enamel finish is
sturdy but breakable if misused.
This finish is acid resistant. How-

ever, any acid foods spilled (such
as fruit juices, tomato, or vinegar)
should not be permitted to remain
on the finish.

x-

jA!c21==L)gyo

I

/ ,----------

Your oven is vented through an
opening located under the center
of the control panel.

During most operations it is normal

to observe moisture and/or vapor
emitting from opening. Clean this
area frequently.
NOTE: NEVER COVER OR BLOCK
VENT OPENING. TO DO SO PRE-­VENTS THE OVEN VENT FROM
FUNCTIONING PROPERLY DUR­ING COOKING OR SELF-CLEAN­ING OPERATIONS.

-=

OVEN VENT OUCT

\

J! (’7J~

.-

,

,

To Remove:
@Remove the 3 siotted screws in

the lamp cover as shown in
diagram,

@ Detach lamp

bulb.

,To Replace:

@

Put in a new
bulb.

o

Install lamp
screws and tighten, making sure
cover fits flush with oven wall.

0

Reconnect electrical power to
the range.

WHEN CHANGING A COOKTOP
LAMP, DO NOT TOUCH THE
METAL AT ENDS OF LAMP,

cover and remove

40-watt appliance
cover. Replace 3

Use time given on recipe when
cooking first time. Oven thermo­stats, in time, may “drift” from the

factory setting and differences in
timing between an old and a new
oven of 5 to 10 minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brww too little or too much, you
may make a simple adjustment in

the thermostat (Oven Temp) knob.

PULL KNOB OFF OFSHAFT, LOOK

AT ‘BACK OF KNOB AND NOTE
CURRENT SETTING, BEFORE
MAKING ANY ADJUSTMENT.

To increase temperature, turn
toward RAISE; to decrease turn
toward LOWER. Each notch
changes temperature 10 degrees.
Temperature can be raised by 20
degrees or lowered by 30 degrees.

Lamp and

CAUTION: Before replacing your
oven bulb, disconnect the elec­trical power for your range at the
main fuse or circuit breaker panel
or pull plug. Be sure to let the la,mp
cover and bulb coo! completely
before removing or replacing,

a. Remove Phillips head screws at
each end of cover.

b. Place finger% on top near each
end of lamp. Press down and roil

top of lamp gently toward front of

range until it stops. Remove.

c. Check type and wattage of
lamp; replace with same kind.
Hold lamp near each end and in­sert prongs into sockets. Gently
roll top of lamp toward rear of

range until it stops.
CLReplace lamp cover and screws.
e. Connect electric power to range,

14

1. Remove knob, and hold so
pointer is at top of knob, Using a
pot holder or similar material, hold

“skirt” of knob firmly in one hand.

Grasp handle of knob in other hand.
Note position of pointer and turn

handle to move pointer toward
Raise or Lower. Pointer is designed
not to move easily. If it is seated so
it is difficult to move, pointer may

be loosened slightly. Insert a thin
screwdriver, knife blade or similar
instrument and lift up end of
pointer slightly.

2. After adjustment is made, press
monitor firmly against knob. Return

knob to range, matching flat area
on knob and shaft. Recheck oven
performance before making an

additional adjustment.

The

To

if you havea problem, it may be minor. You may be able to correct it yourself. Just usethis Problem Solver to
locate your problem and then follow the suggested recommendations,

Chm’liC)peraticm

own will Not work:

e Plug on range is not completely inserted in the

outlet receptacle.

@ The circuit breaker in your house has been

tripped, or a fuse has been blown.
@ Oven controls are not properly set.
@ Door left in locked position after cleaning,

oven Light Does hh3t Work:

e Light bulb is loose.

e Bulb is defective.
@ Switch operating oven light is broken.

~00~

@

e Improper shelf position is being used.
@ Necessary preheating was not done.
@ Utensils are not suited for broiling.
@ Aluminum foil used on the broil pan

Food is Not Roasting Properly:

Does Not Broil Properly:

OVEN TEMP not set at BROIL.

. .

rack has not

been fitted properly and slit.

OVEN SET Knob not set on BAKE.
Oven Temperature not set correctly.
Shelf position is incorrect.
Roasting pan is too small.
Improper cookware is being used.
A foil tent was not used when needed to slow

down browning.

Rxxii Is Not Eh3kirIgProperly:

BAKE controls not set properly.

Oven shelf is not level.

Rack is not on correct shelf position.
The wrong cookware is being used.
Too many utensils in the oven.
Temperature setting is incorrect.

Seif”clearl Opei%mn

oven WWiUNot SeWClear9:

Failure to set Automatic Timer dial/dials. The
STOP dial must be set and advanced beyond the
time noted on range clock.

The STOP dial was not advanced for long enough
time.

Both OVEN SET and OVEN TEMP must be at
CLEAN setting.

A thick pile of spillover when cleaned leaves a
heavy layer of ash in spots which could have insu­lated the area from further heat.

Oven Door Won’t Latch:

Turn OVEN SET Knob to CLEAN. Glcwing

@

Locked Light after knob is turned shows oven is
too hot from previous oven use and door won’t
latch. Open door wide so oven can cool, then
latch can be moved.

o OVEN SET Knob must be at CLEAN or OFF

before latch can be moved.

15

—

Your Range is cleaned two ways; manually and by

using the automatic self-cleaning function. This
chart describes parts of your range, cleaning mate­rials to use on each part, and general directions for

cleaning. Be sure to follow these directions carefully —
to assure maximum use of your range. NOTE: Let
range parts COOIbefore cleaning manualiy.

F%w’t
I!3dte Wit

Broiler Pm and Rack

(20ritro!!hoim: Range Top
and oven

Outside

am.fBroil Unit

Finish

Glass

Metal, including Brushed

Chrome and Cooktop
Porcelain Enamel*

#nSideOvenDoor*

SheEwes
(See Self-Cleaning Oven
Directions)

@Soap and Water
e Soap-Filled Scouring Pad

● plastic scouringpad

● Mild Soap and Water

● Soap and Water

~ Soap and Water

@Paper Towel
~ Dry Cloth

o Soap and Water

o Soap and Water

@Soap and Water

~ Soap and Water

~Soap and Water

Gemmd Directions

Do not clean the bake unit or broil unit. Any soil will burn off
when the unit is heated. NOTE: The bake unit is hinged and can

be lifted gently to clean the oven floor, If spillover, residue, or ash
accumulates around the bake unit, gently wipe around the unit
with warm water,

Drain fat, cool pan and rack slightly. (Do not let soiled pan and

rack stand in oven to cool), Sprinkle on detergent, Fill the pan
with warm water and spread c!otn or paper towel over the rack.

Let pan and rack stand for a few’minutes. Wash; scour if neces­sary. Rinse and dry. OPTION: The broiler pan and rack may also
be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return con­trols to range making sure to match flat area on the knob and
shaft.

Wash all glass with cloth dampened in soapy water. Rinse and
polish with a dry cloth, if knobs are removed, do not let water rur
down inside surface of glass,

Wash, rinse then polish with dry cloth, DO NOT USE steel wool,
abrasives, ammonia, acids or commercial oven cleaners which
may damage finish,

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

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 a dry cloth.

Onself-cleaning oven, clean ONLYthe door liner outside the

gasket, The door is automatically cleaned if the oven is in the self­cleaning cycle. If spillover or spattering should occur in cooking

function, wipe the door with soap and water, DO NOT rub or

damage gasket, Avoid getting soap and water on the gasket or in

the slots on the door;
Avoid getting ANY cleaning materials on the gasket,

Cool before cleaning. Frequent wiping with mild soap and water
will prolong the time between major cleanings, Be sure to rinse
thoroughly, For heavy soiling, use your self-cleaning cycle often,

Your shelves can be cleaned with the self-cleaning function in the
oven. For heavy soil, clean by hand using any and all mentioned
materials, Rinse thoroughly to remove all materials after cleanirig,

For cleaning, remove drawer by pulling it all the way open, tilt up

the front and lift out, Wipe with damp cloth or sponge and

replace, Never use harsh abrasives

or scouringpads.

*Spillage of marinades, fruit juices,andbastingmatwialscontainingacidsmay causediscoloration.Spilloversshould becleanedWI

imrnediateJy with a paper towel. When the surface is cool, clean an-drinse, -

16

Brown streaks
and specks

Blackened
Burned-on

spots

Fine “brown
lines” (tiny
scratches or
abrasions whict
have collected

soil).

Cleaning with a sponge or
dishcloth that has been used
for other kitchen cleaning
tasks and may contain soil­Iaden detergent water.

Spatters or spiliovers
which contact hot
cooking area.

Accidental melting of a
plastic film such asa
bread bag or similar
items.

Coarse particles (salt,
sand, sugar or grit)
caught between bottom
of cookware and cooktop
that are not removed
before cooking.

Using incorrect cleaning
materials.

Use Cleaner-Conditioner only
with clean, damp paper towel.

Whenever possible, wipe
spatters and food spills as
they occur.

Select correct heat settings
and large enough cookware to
eliminate boilovers and
spattering.

CAUTION: Be careful to avoid
steam burns.

Be sure unit is COOJbefore
putting these items on
cooking surface.

Normal daily use of Cleaner­Conditioner.

In area where there isan

abundance of sand or dust,
be sure to wipe cooktop
before using,

Use only cleaning materials
recommended in this manual.

Use a light application of Cleaner-Conditioner
with clean, damp paper towel.

When area has cooled:
Use Cleaner-Conditioner with damp paper towel

to remove as much burn-on as possible.
Use Cleaner-Conditioner with nonimpregnated

plastic nylon pads, such as: Dobie scouring pad,
Skruffy scouring brush, Tuffy plastic mesh ball.

If burn-on persists, CAREFULLY scrape with a
single-edge razor blade. Hold blade so edge is
completely flat on cooktop and blade is a 30°
angle.

Tiny scratches are not removable but can be
minimized by continual use of CIeaner­Conditioner. Such scratches do not affect
cooking performance,

Metal marking
(l#rjs;r black

. .

Pitting or
spalling

Hardvvater spots
(a gray or brown
stain that does

not seem to be
removed using
Cleaner­Conditioner)

Sliding or scraping metal
utensils or oven shelf
racks across cooktop.

Boilover of sugar syrup
and adherence of sugar

syrup to hot cooktop.

In cooking, condensation
often collects and drips

when covers are removed.
The minerals found in the

water supply and in foods

may cause mineral deposits
to turn a gray or brown color
The layer is so thin it often
seems to be in or under
the cooking surface and

cannot readily be felt,

Do not slide racks or other
sharp metal objects across
cooktop.

Select correct heat setting and
large enough cookware to
eliminate boilovers and
spattering,

Watch sugar syrup carefully
to avoid boilover.

Daily use of Cleaner­Conditioner applied with a
clean, damp paper towel will
help to keep the glass-ceramic
surface free from hardwater
mineral deposits.

Apply Cleaner-Conditioner with dampened paper
towel to cooled surface.

While unit is still hot turn to OFF;wrap several
damp paper towels around spatula or pancake
turner and

/70tcooktopirrrrned’ately.

CAUTION: Sugar syrup is very hot so be careful
not to burn yourself.

Scrape off remainder of burn with single-edge
razor blade while unit is still warm—before
cooling down completely. Hold blade so edge is
completely flat on cooktop and blade is at a 30°
angle.

Mix a small amount of Bar Keepers Friend@
Cleanser with tap water to form a thick, wet
paste.
Apply this mixture to stain area.

Let it stand 45 minutes.
Scrub with clean, damp paper towel.
After stain is removed:
Wipe up remaining paste with damp paper towel.
Apply dab of Cleanser-Conditioner and polish

with paper towel.

useto removesugarsyrupspi//from

w##-

‘Ea

1. Make sure bottom of utensil and cooking panel
are clean and dry. In dusty or sandy areas, wipe
cooking panel and utensil before using to prevent

scratching the glass ceramic finish.

2. Center utensil on a cooking area which most
nearly matches bottom of utensil in size.

3. Utensils should be flat on bottom and should
match size of cooking area (large pans on large

Fod

Cereal

Cornmeal, grits,
oatmeal

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Meats, Fbullry

Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops

Pan-irled: Tender

chops; thin steaks up

3/6-\ f_I.; rninUte

!G
steaks; hamburgers;
franks; and sausage:
thin ttsh fillets.

—.

Container

Covered
Saucepan

Uncovered

Saucepan

Percolator

Covered

Sauce@an

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Birectiomsand Setting

to Start Choking

H1.In covered pan bring
water to boil before adding
cereal. :

H1.Stir together water or
milk, cocoa ingredients.
Bring just to a boil.

HI, At first perk, switch

heat to LOW.

Hl, Cover eggs with cool
water. Cover pan, cook
until steaming.

MED H1.Me!t butter, add

eggs and cover skillet.

Ht. Melt butter.

H1.In covered pan bring
water to aboil,

l-ii, Heat butter until light
golden in color.

Hi. In covered pan bring
fruit and water to boil.

Ht. Melt fat then add meat.
Switch to MED HI to
brown meat, Add water or
other liquid.

HI Preheat skillet, then
grease lightly.

—.

—

— —

areas, small pans on small areas), Utensils should
rest level on the cooking area with or without food
in them or covers on them, and entire bottom of
pan should touch heated area evenly to eliminate
“hot spots.”

4. Use small cooking areas for small utensils, large
cooking areas for large utensils. The use of a
utensil smaller than the size of the cooking area will

expose a portion of the heated area to direct con­tact by the user. This condition could result in

—.

Setting to Complete
Cooking

LOW or WM, then add
cereal, Finish timing
according to package

directions.

MED, to cook 1 or 2 min.
to completely blend
ingredients.

LOW to maintain gentle
but steady perk,

LOW. Cook only 3 to 4

min. for soft cooked; 15
min. for hard

Continue cooking at MED
HI until whites are just set,
about 3 to 5 min.

LOW, then add eggs,
When bottoms of eggs
have just set, carefully
turn over to cook other
side.

LOW, Carefully add eggs,

Cook uncovered about 5

rein, at MED Ht.
MECI.Add egg mixture,

Cook, stirring to desired

doneness,

LOW. Stir occasionally
and check for sticking.

cooked,

—-

LOW. Simmer until fork
tender.

MED HI or MED. Brown
and cook to desired
doneness, turning over as
needed.

Comments

.

Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.

Milk boils over rapidly. Watch
as boiling point approaches.

Percolate 8to 10 min. for 8
cups, less for fewer cups.

If you do not cover skillet,
baste eggs with fat to cook
tops evenly,

Remove cooked eggs with
slotted spoon or pancake
turner,

Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set fold in half.

Fresh fruit: Use 1Ato %cup
water per pound of fruit.

Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.

Meat can be seasoned and
floured before it is browned, if
desired.

Liquid variations for flavor
could be wine, fruit or tomato
juice or meat broth,

Timing: Steaks 1 to 2-in,: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.
Pot roast: 2Mto 4 hrs,

Pan frying is best for thin
steaks and chops, If rare is
desired, preheat skillet before
adding meat,

serious burns or clothing ignition accidents.

5. Use heat settings no higher than MED or follow
manufacturer’s directions when using utensils
made of the following materials: cast iron, glass
ceramic (pyroceram), and stainless steel. Also,
enamelware which under certain conditions could
melt and fuse to the cooking panel when higher
heats are used. Manufacturers of glass cooking
utensils also recommend using heats no higher

than MED.

w

‘~GHTm b’G-zR,.

Food

Fried Chicken

Pan broiled bacon

Sauteed: Less tender
thin steaks (chuck,

round, etc.); liver;

thick or whole fish
Simmered or stewed

meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.

Melting chocolate,
butter,
marshmallows

Pancakes or
French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Candies, Frostings
vegetables

Fresh

Frozen

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

Rice and Grits

.—

—

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Covered
Dutch Oven,
Kettle or
Large
Saucepan

Small
Govered
saucepan.
Use small
surface unil

Skillet or
Griddle

Covered
Large Kettle
or Pot

Pressure
Cooker or
Canner

Uncovered
Saucepan

Covered
Saucepan

Covered
Saucepan

Jncovered
Skillet

Oovered
Saucepan

DirectiIomf.3 and Setting

to start cooking

Hi. Melt fat. Switch to MED
HI to brown chicken,

H1.In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.

H1.Melt fat. Switch to MECI

to brown slowly.

H1.Cover meat with water
and cover pan or kettle.
Cook until steaming.

WM. Allow 10 to 15 min. to
melt through. Stir to
smooth.

MED Hi. Heat skillet 8 to
10 min. Grease lightly,

Hi. In covered kettle, bring
salted water to a boil,

uncover and add pasta
slowly so boiling does not
Stop.

H1.Heat until first jiggle is
heard.

HI. Bring just to boil,Puddings, !%uces,

Ht. Measure Vzto l-in.
water in saucepan. Add
salt and prepared vege-

table, In covered saucepan
bring to boil.

HI, Measure water and salt
as above. Add frozen block
of vegetable, In covered
saucepan bring to boil,

Hl, In skillet melt fat,

H1.Bring salted water to a
boil.

settingto Cemphxe

cooking
LOW.Cover skillet and

cook until tender.
Uncover last few minutes.

MED H1.Cook, turning
over as needed.

LOW, Cover and cook
until tender.

LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads medium heat may
be needed.

Cook 2 to 3 min. per side.

MED Hi..Cook uncovered
until tender, For large
amounts HI may be
needed to keep water at
rolling boil throughout
entire cooking time.

MED HI for foods cooking
10 min. or less, MED for

foods over 10 min.
LOW, To finish cooking.

MED. Cook l-lb, 10 to 30
more min,, depending on

tenderness of vegetable,

LOW. Cook according to

time on package.

MED. Add vegetable.
Cook until desired ten­derness is reached,

WM. Cover and cook
according to time,

—.

Cmlmm?fhts

For crisp dry chicken, cover
only after switching to LOW
for 10 min. Uncover and cook
turning occasionally 10 to 20
min.

A more attention-free method
is to start and cook at MED.

Meat may be breaded or mar­inated in sauce before frying.

Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.

When melting marshmallows,
add milk or water.

Thick batter takes slightly
longer time, Turn over pan­cakes when bubbles rise to
surface.

Use large enough kettle to
prevent boilover. Pasta dou­bles in size when cooked,

Cooker should jiggle 2 to 3

times per minute.

Stir frequently to prevent
sticking.

Uncovered pan requires more
water and longer time,

Break up or stir as needed
while cooking,

Turn over or stir vegetable as
necessary for even browning,

—.

Triples in volume after
cooking, Time at WM. Rice: 1
cup rice and 2 cups water—25
reins. Grits: 1 cup grits and 4
cups water-40 min.

—

19

q. Aluminum pans conduct heat quickly. For most conventional
baking light shiny finishes give best results because they pre­vent overbrowning in the time it takes for heat to cook the center
areas. Dull (satin-finish) bottom surfaces of pans are recom­mended for cake pans and pie plates to be sure those areas
brown completely.

Z!. Dark or non-shiny finishes, also glass and pyroceram, absorb

heat which may result in dry, crisp crusts. Reduce oven heat 25°

SIwm

Position

Bread

Biscuits (%-in. thick)
Coffee cake
Corn bread or muffins

Gingerbread
Muffins

Popovers
Quick Loaf Bread

Yeast bread (2 loaves) Dark.metal or glass give deepest
Plain rolls

Sweet rolls

cakes

(without shortening)

Angel food
Jelly roll
Sponge

cakes

Bundt cakes
Cupcakes

Fruit cakes
Layer
Layer, Chocolate
Loaf

Cookies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,
other Desserts

Baked apples
Custard

Puddings, Rice and

Custard

Piim

Frozen ‘oil Pan on Cookie Sheet
Meringue
One crust

Two crust
Pastry Shell

Shiny Cookie Sheet
Shiny Metal Pan with

Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans

Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan

Metal or Ceramic Pan
Shiny Meta{ Muffin Pans

btetal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom
Metal or Glass Loaf Pans

vletal or Glass Pans
:ookie Sheet

2ookie Sheet
2ookie Sheet

~lass or Metal
;Iass Custard Cups or
>asserole (set in pan of
lot water)
;Iass Custard Cups or
>asserole

lpread to crust edges
?JIassor Satin-finish Metal

;Iass or Satin-finish Metal
;Iass or Satin-finish Metal

—.

B, C
B, A

B
B

A, B
B

B
A, B

A, B
B, A

A
B
A

A, B

B

A, B

B
B
B

8,c

B, C
B, C

B, C

A, B, C
B

B

A
B, A
A, B

B
B

if lighter crusts are desired. Preheat cast iron for baking some
foods for rapid browning when food is added.
& Preheating the oven is not always necessary, especially for
foods which cook longer than 30 or 40 minutes. For food with
short cooking times, preheating gives best appearance and
crispness,

& Open the oven door to check food as little as possible to

prevent uneven heating and to save energy.

own

Temp.

400°-4750
350°-4000
400°-4500

350°
400°-4250

375°
350°-3750

375°-4250

375°-4250
350°-3750

325°-3750
375°-4000
325°-3500

325°-3500
350°-3750

275°-3000
350°-3750
350°-3750
350°

325°-3500

350°-4000
4000-4250

375°-4000

350°-4000
300°-3500

325°

400°-4250
325°-3500
400°-4250

400°-4250
450°

Ti??m+
Min.Food Container

15-20
20-30
20-40

45-55
20-30

45-60
45-60

45-60
10-25

20-30

30-55
10-15

45-60

45:65
20-25

2-4hrs
20-35
25-30
40-60

25-35
10-20

6-12
7-12

30-60
30-60

50-90

45-70
15-25
45-60

40-60
12-15

Comments

Canned refrigerated biscuits take
2-4 min. lesstime.

Preheat pan for crisp crust.

Decrease about 5 min. for muffin
mix. Or bake at 450° for 25 min.,
then at 350° for 10-15 min.

browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.

Two piece pan is convenient.
Line pan with waxed paper.

Paper !iners produce more moist
crusts.
Lfse300° and Shelf B for small or
individual cakes.

Bar cookies from mix use same
time. Use Shelf C and increase
temp. 25-50° for more browning,

Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes,

Large pies use 400° and increase
time.
To quickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp.,
longer time,

Baked potatoes
Scalloped dishes
%~fff Ies

;et on Oven Shelf
~lassor Metal
~lass

4, B, C
4, B, C
B

20

325°-4000
325”-375°
300°-3500

60-90
30-60
30-75

Increase time for large amount or
size.

.—

‘f. pOSitiOnoven shelf at B for small-size roasts (3 to 7 Ibs.) and

.—.——

at A for larger roasts.
Z?.Place meat fat side up or poultry breast-side up on broiler

pan or other shallow pan with trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat probe, for most
accurate doneness. Control signals when food has reached set

temperature. (Do not place probe in stuff ing.)

3. Remove fat and drippings as necessary. Baste as desired.

4. St.mding time recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for temper­ature rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.

5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound more time then given in chart for refriger­ated, (10 min. per lb. for roasts under 5-lbs, ) Defrost poultry
before roasting,

Type

Meat

Tendercuts: rib, high quality
sirloin tip, rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, ribor shoulder*
Ham, pre-cooked

Ham, raw

●For boneless rolled roasts over 6-in. thi

Poul&ry

Chicken or Duck
Chicken pieces

Turkey

oven

Temp.

325°

325°

325°
325°
325°

325°

add 5 to 10 mi

325°
375°

325°

Doneness

Rare:
Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
Well Done:

To Warm:

Well Done:

]er lb. to times giv[

Well Done:
Well Done:

Well Done:

ApproximateRoasting Time,
in Minutesper Pound

3 to5=llbs. 6 to tldbs.
24-30 18-22

30-35 22-25
35-45 28-33

21-25 20-23
25-30 24-28
30-35

35-45 30-40
35-45 30-40

10 reins. per lb. (anyweight)

Under 10=NJs.

20-30 17-20

~bove.

380 5dbs. Over 54x5.

35-40

35-40

10to15-lbs. Over 1%lbs.

20-25 15-20

28-33

toto15=ibs.

30-35

fhtermt
‘lh?mp.‘F

130°-1400
1500-160°
170°-1850

130°-140°

1500-160°
170°-1850

170°-1800
170°-1800
125°-1300

160°

185°-190°
185°-190°

Inthigh:

—

185°-190°

2’1

$. 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.

2. Oven door should be ajar for most foods; there is a special
position on door which holds door open correctly.

3. 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 loosing juices.
& {f desired, marinate meats or chicken before broiling. Or,
brush with barbecue sauce last 5to 10 minutes only.

5. When arranging food on pan, do not let fatty edges hang over

sides, which could soil oven with fat dripping.

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

7. Frozen Sftedlmcan be conventionally broiled by posi­tioning the oven shelf at next lowest shelf position and
increasing cooking time given in this chart 1%times per side.

13.If your range is connected to 208 Volts rare steaks may be
broiled by preheating the broil heater and positioning the oven
shelf one position higher.

Food
Bacon

Ground Beef,

Well done
Med
Med Rare

Beef Steaks

Rare
Medium
Well Done

Rare
Medium
Well Done

Chicken

Bakery Produc#s

Bread (Toast) or
Toaster Pastries

English Muffins

Lobster tails

(6 to 8-oz. each)

Fish

Ham siices
(precooked)

Park chops

Well Done

ILambchops

Medium

Well Done

Medium

Weli Done
Wieners% and similar

precooked sausages,
bratwurst

Quantity
mdlor
Thickness

%-lb. (about 8
thin slices

l-lb. (4 patties)

%to 3/4-in.thick

1 inch thick

1/2 Ibs.)

(1-1

1%-in. thick
(2-2’/2Ibs.)

shim

Posi8ion

1whole

(2 to 2’/2-lbs.),

split lengthwise

2-4 slices
1 pkg. (2)

2-split
2-4

l-lb, fillets l/4to

I/z-in. thick

l-in, thick B

2 (l-in. thick)
about 1 lb.

2 (1 inch)
about 10-12 oz.

2 (1% inch)
about 1 lb,

l-ib pkg. (10)

First Side
‘F’ime,Min.

c

c
c
c

c
c
c

c
c
c

A

c
c

B (Do not

c !5

c

B

c
c

c

B

c 1“2

31/2

7
6
5

7
9
13

10
15
25

35

1‘/2-2

3-4
13-16

5

8

10
13

8
10

10
17

6

Second Side
Time, Min.

3%

4-5
6
5

7
9
13

7-8
14-16
20-25

10-15

’12

turn,
over)

8

10
13

4-7
10

4“6
12-14

Comments

——.

Arrange in single layer.

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

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

Slash fat.

Reduce times about 5-10 min. per
side for cut-up chicken. Brush each
side with melted butter. Broil with
skin side down first and broil with
door closed.

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
before and after half time.

Hand!s and turn very carefully.
Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.

Increase times 5-10 min. per side

fOr 1%-in. thick or home cured.

Slash fat.2 (%inch)

Slash fat.

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

22

find Electric h’1w these cm%

ALABAMA

Birmingham -35210
2500 Crestwood Boulevard
[phone]

(Decatur-Huntsville)
Huntsville -35805
1209 Putnam Drive
[phone]

Mobile -36606
110’7Beltline Highway So.
[phone]

ARIZONA
Phoenix -85031

25 South 51st Avenuo

P.O.

BOX 14278

[phone]

Tucson -85705
2015 North Forbes Blvd.
Suite 111
[phone]

ARKANSAS
Little Rock -72209
8405 New Benton Hwy.
[phone]

CALIFORNIA
(San Bernardino-Riverside)
Bloomington -92316
10121 Cactus Avenue
[phone]

(San Francisco)

Burlingame -94010
1649 Adrian Road
[phone]

Fresno -93727
1809 North Helm Street
[phone]

Los Angeles -90058

2815 East 46th Street

[phone]

Sacramento -95825

1721 Bell Street
[phone]

San Diego -92101
3554 Kettner Boulevard
[phone]

5761-B Winfield Blvd.
[phone]

Van Nuys -91405
6843 Lennox Avenue
[phone]

COLORADO
Colorado Springs -80909
1865 N. Academy - Suite B
[phone]

Denver -60207

5390 East 39th Avenue

(303) 320:3301

CONNECTICUT

Bridgeport -06504
615 North Washington Ave.
[phone]

East Hartford -06108
265 Prestige Park, Plaza 3
[phone]

DELAWARE

(Brandywine - Wilmington)
Glen Mills, PA-19342
R.D. #2.

BOX 210

[phone]

Di$TRICT OF COLUMBIA

Jessup, MD -20794-0110
8201 Stayton Drive
P.O.

BOX 127

[phone]

FLCM3iDA

Fort Lauderdale -33309
1101 West fvfcNab Road
[phone]

Fort Meyers -33901
1910 Courtney Dr.
(813) 93S-2812

Jacksonville -32205
5226 Highway Avenue
{904) 783-1330

(Pompano-W. Palm EMsich)
Lake Worth -33460
1802 Madrid Avenue
[phone]

Miami -33167
3200 N.W. llOth Street
[phone]

Orlando -32807
6545 East Colonial Dr.
[phone]

Tallahassee -32301
1205 South Adams St.
[phone]

Tampa -33611
5201 S. Westshore Blvd.
Box 13706- Interbav Station
[phone] -

GEORGIA
Atlanta -30325
1695 Marietta Blvd.
P.O. Box 19917
[phone]

Savannah -31406
211 Television Circle
[phone]

HAWAII

Honolulu -96813
404 Cooke Street
[phone]

IDAHO
(Boise)
Garden City -83704
5250 Chinden Blvd.
[phone]

lLLiNOiS
Champaign -61820
1205 North Hagen
[phone]

Chicago -60638
5600 West 73rd Street
[phone]

Elk Grove Village -60007
10 King Street
[phone]

Lombard -60148 -

837-B35 Westmore Ave.
[phone]

Peoria -61614
7708 North Crestiine Drive
[phone]San Jose -95123

Rockford -61107
401 North 2nd Street
[phone]

Sprin field -62702

82252 outh 15th Street

[phone]
iNUiANA

Evansville -47714
1016-K S. Weinbach Ave.
[phone]

Fort Wayne -46808
4632 Newaygo Road
[phone]

Gary -46409
5185 Broadway
[phone]

Indianapolis -46219
6233 Brookville Road
[phone]

South Bend -46613
1902 Miami Street
[phone]

IOWA

Cedar Rapids -52405
118 First Street, NtW,
(319) 368-8!579

Davenport -52802
1074 South Dittmer
P.0,

BOX 3186

[phone]
Des Moines -50313

1637 N.E. 58th Avenue
[phone]

Waterloo -50703
2829 Falls Avenue
[phone]

KANSAS
Kansas City -66115
2949 Chrysler Road
[phone]

Wichita -67211
820 East Indianapolis
[phone]

KENTUCKY
Lexington -40505
1144 Floyd Drive
{606) 255-0848

Louisville -40218
4421 Bishop Lane

BOX 32130

P.O.
[phone]

iXN.flSIANA
Baton Rouge -70814
2935 Crater Lake Drive
[phone]

(New Orleans)

Harahan -70123
701 Edwards Avenue
[phone]

Shreveport -71102

1430 Dalzell Street
[phone]
MAINE

South Portland -04106
54 Darling Avenue

[phone]
MARYLAND

Salisbury -21801
Twiily Centre
329 Civic Avenue
[phone]

Jessup -20794-0110
8201 Stayton Drive
P.O.

Box 127

[phone]
MASSACHUSETTS

(Cape Cod)
Hyannis -02601
80 Enterprise - Unit 11
[phone]

Pittsfield -01201
1450 East Street
[phone]

(Boston-South)
Westwood -02090
346 University Avenue
[phone]

(Boston-North)
Woburn -01801
57 Commerce Way

[phone]

MiCHIGAN

Grand Rapids -49506
350 26th Street, S,E,

[phone]
Lansing -46912

1004 E. Michigan Ave,

[phone]
Troy -46084

1150 Rankln
[phone]

Westland -48185
953 Manufacturer’s Drive
[phone]

MINNESOTA

(Mirrneapolis-St. Paul]
Edina -55435

7450 Metro Boulevard

[phone]

MISSiSSIPPJ

Jackson -39209
32fi industrial Drive

[phone]

MISSOURI

Kansas Citv. KS -66115
2949 Chrys%r Road
[phone]

St. Louis -63178
1355 Warson Road, No,
P.C).Box 14553
[phone]

Springfield -65607

1334 West Sunshine
[phone]

NEBRASKA

Lincoln -68503
1145 North 47th St.
[phone]

Omaha -68117
6636 “F” Street
[phone]

NEVADA
Las Vegas - 89IO9
3347 S. Highland Dr.
Suite 1
[phone]

Reno -89511

6465 S. Virginia Street

[phone]
NEW JERSEY
Mount Holly -08060
Route 38 & Easlick Ave.
[phone]
North Caldwell -07006

5 Fairfield Road

[phone]

(Asbury Park)
Oakhurst -07712
2111 Highway 35

[phone]
Vineland -08360

749 North Delsea Drive
[phone]

NEW MEXICO
Albuquerque -87107
3334 Princeton Dr., N.E.
[phone]

NEW YORK
Albany -12205
2 Interstate Avenue
[phone]

Brooklyn -11234
5402 Avenue “N”
[phone]

Buffalo -14225

3637 Union Road

[phone]
(Westchester Co, Area)

Elmsford -10523
Fairview Industrial Pk,
Route #9-A
[phone]

Flushing -11354

133-30 39th Avenue

[phone]
(Binghamton)

Johnson City -13790
278 Main Street

[phone]

(Nassau-Suffolk County)
Melville -11747
336 South Service Road
[phone]

(Orange County Area)
Newbur h -12550

71136 Un on Avenue
[phone]
Rochester -14622

1900 Ridge Road East
[phone]

Ronkonkoma -11779
76 Union Avenue
[phone]

Syracuse -13204
965 West Genesee Street

[phone]

NORTH CAROLINA

Charlotte -28234

700 Tuckaseegee Road

BOX 34396

P,O.
(704) 372-8~10

Greensboro -27406

2918 Baitic Avenue

[phone]
Raleigh -27604

2013 New Hope
Church Road

[phone]

OHIO

Akron -44319
2262 S, Arlington Road
[phone]

Cincinnati -45242
10001 Alliance Road
[phone]

Cleveland -44142
20600 Sheldon Road
[phone]

Coiurnbus -43212
1155 West Fifth Avenue
(614) 294-256’1

Dayton -45414
5701 Webster Street
[phone]

Toledo -43611
3300 Summit Street

[phone]
OKLAHOMA

Oklahoma City -73118

3226 North Santa FQ

P,O.

BOX 18669

(405) 528-23f?l

Tulsa -74112
6913 East 13th

[phone]
OREGON

(Portland Area)
Beaverton -97005
14305 S.W. Millikan Way

[phone]
Eugene -97402

1492 West Sixth Street
[phone]
PENNSYLVANIA
(Brandywine-Wilmington)
Glen Miils -19342
R.D, #2,

BOX 210

[phone]
Johnstown -15905

214 Westwood Shopping PI,
[phone]

(Harrisburg)
Camp Hill -17011
2133 Market Street
(717) 761-8,185

Monroeville -15146
150 Seco Road
Monroevilie Industrial Park
[phone]

Philadelphia -19115

9900 Global Road

[phone]
(Alientown)

Whitehall -16052

1906 MacArthur Road
[phone]

RHODE ISLAND

East Providence -02914
1015 Water,man Avenue
[phone]

SOUTH CAROLINA

Columbia -29602
825 Bluff Road

Box 1210
(603) 7?1-7860

Myrtle Beach -29577
702 Sea Board Street
Sea Board Industrial Park
[phone]

N. Charleston -29405
7325-B Associate Drive
Pepperdan Industrial Park
[phone]

(Greenville)
Taylors -29687
25 Hampton Village
[phone]

TENNESSEE

Chattanooga -37403
613 East 1lth Street
[phone]

Johnson City -37601

2912 Bristol Highway
[phone]
Knoxviiie -37919

3250 Mynatt Street, N.W,

[phone]

Memphis -38118
3770 South Perkins

[phone]

Nashville -37204
3607 Trousdale
[phone]

TEXAS
Austin -78704
2610 S. First Street
[phone]

Corpus Christi -78415
3225 Ayers Street
[phone]

Dallas -75247
8949 Diplomacy Row

BOX 47601

P.O.
[phone]

El Paso -79925
7600 Boeing Drive
[phone]

(Brownsville)
Harlingen -78550
1204 North Seventh
[phone]

Houston -77207

BOX 26637

P.O.
2425 Broad Street
[phone]

Lubbock -79490
4623 Loop 289 West
P.O.

filox 16286

[phone]
(Odessa)

Midland -79701
P.O. Box 6266
Midland Terminal
[phone]

San Antonio -78216
7822 Jones-Maltsberger
[phone]

UTAH
Salt Lake City -84125
2425 South 900 West
P.@.Box 30904
[phone]

VIRGiNiA

Fairfax -22031
2810 Dorr Avenue
[phone]

Norfolk -23502
4552 E. Princess Anne Dr.
[phone]

Richmond -23228

2910 Hungary Spring Rd.

[phone]
WaShingtOn

(Tri-City)
Kennewick -99336
Union Squere

Suite 206

101 North Union Street
[phone]

Seattle -98188
401 Tukwila Parkway

[phone]

SDokane -99206
9624 E. Montgomery St.

[phone]
WEST ViRGiNiA

(Charleston)
Huntington -25704
1217 Adams Avenue

Box 7518

P.0,
[phone]

Wheeling - 26C!W3

137 North River Road
[phone]

WiSCONSIN
Appleton -54911
343 W. Wisconsin Ave.

[phone]

Miiwaukee -53225

11100 W, Silver Spring Rd.

[phone]

WATCHFOR CHANGES. Addresses and teleptlone numbers sometimes change, And new Centers open. If the numbers change, check your
telephone book Look in the White Pagesunder “GENEHAL ELECTRIC COMPINY” OR“ GENERAL ELECTRIC FACTORYSER~lCE.” -

24

todo

Your new range is a well designed

and engineered product. Before

left the factory, it went through

rigorous tests, just to make sure
was as defect-free as possible.
And you have a warranty to

tect you against any manufac­turing defects during the early
period of your range’s life.

NOW you can have the same

pro-

trouble-free and surprise-free ser­vice for

range. You

Electric

low fee. .
day. .

care of any repairs your range

needs—both parts and labor. You

are protected

your contract.
go

as long as you Own your

can buy a Generai

Service Contract. For one

usually just pennies a

.General Electric will take

for the length of

Even when costs

up, you pay nothing more.

Want more information? ‘There’s
no obligation. You can get infor-

mation on Service Contracts any
time. Just write your name and
address, date of installation, and
the model and serial number of

your appliance and send to:

Manager, Service Contracts

General Electric Company
WCE-315
Appliance Park
Louisville, Kentucky 40225

it

likes to do-it-yourself—or if you’re
interested in saving money on

If you’re the kind of person who

it

out-of-warranty repairs—General
Electric now offers some real help:

Step-by-Step Repair !Manual
You can use this manual to solve
common repair problems. GE

makes it easy because your

manual contains important do-it-

Replacement Parts

When repairing your appliance, be
sure to use authorized GE replace-

ment parts. Each part is packaged
in a color coded box with:

o easy parts identification

~ estimated time of repairs
e s~ep.~y-step instructions

@recommended tools

yourself information:

chartsto help you diagnose
problems

6asyto understand instructions

step-by-step photos with repair

procedures
a skill level index
the recommended tools needed

to perform repairs

Where to Purchase S!ep-by-Step

Repair Manuals and Parts

You can purchase GE repair man­uals and replacement parts for
your appliance from authorized
participating General Electric
dealers.

NOTE: Of course, repairs should
be attempted only by individuals
possessing adequate back­grounds of electrical, electronic
and mechanical experience. Any
attempt to repair a major
appliance may result in personal
injury and property damage.

MYOIJINeed Serwice

in many cities, there’s a General

Electric Factory Service Center.
Call, and a radio-dispatched truck
will come to your home by
appointment—morning or after­noon. Charge the work, if you like.

All the centers accept both Master

Card and Visa cards. (See page

24.)
Or look for General Electric fran-

chised Customer Care@servicers.

You’il ficd them in the Yellow

Pages under “GENERAL

ELECTRIC CUSTOMER CARE@
SERVICE” or “GENERAL
ELECTRIC–HOTPO[ NT CUS­TOMER CARE@SERVICE”.

if you need service Iiterahwe,

or aecesscwk3s,contact one

of the Factory Service Centers, a
franchised Customer Care@ser-

or your General Electric

vicer
dealer.

If you are dissatisfiedwith the
serviceyou received, here are
three stepsyou should follow:

First,contact the people who ser-

viced your range. Explain why you
are dissatisfied. in most cases,
this will solve the problem.

Next, if you are still dissatisfied,
write all the details—including
your phone number—to:

Manager, Consumer Relations
General Electric Company

WCE-312

Appliance Park
Louisville, Kentucky 40225

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

Major Appliance
Consumer Action Panel

20 North Wacker Drive
Chicago, Illinois 60606

This panel, known as MACAP, is a
group of independent consumer
experts under the sponsorship of

several industry associations. Its

purpose is to study practices and

advise the industry of ways to

improve customer service.
Because MACAP is free of
industry control and influence, it
is able to make impartial recom­mendations and consider each

case individually!

25

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may not apply to you. This warranty gives you specific legal rights, and you may a!so have other rights which vary from state to state.

i

To know what your legal rights are in your state, consult your local or state consumer affairs

1’- —..,

,,,

Save proof of original purchase date such as your sales slip or cancel led check to establish warranty period.

—

K3

FULLONE=YEARWARRANTY This warranty is extended to the

For one year

purchase, we will provide,

charge, parts and service labor
your home to repair or replace any

part of the range that fails because ‘ashington~ ‘“c. ‘n “aska ‘he
of a manufacturing defect.

from date of original

IS NOT”COVEFED ~Service trips to your home to

teach you how to use the product.

Read your Use and Care material.
If you then haveany questicns

about operating ”the product,

please contact your dealer or our
Consumer Affairs office at the
address below.

~ Improper installation,

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

——————

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

Warrantor: General Electric Company

If further help is needed concerning this warranty,

Manager—-ConsumerAffairs, General Electric Company, Appliance

——

free of

original purchaser and any su~ceed-

ing owner

for ordinary home use in the 48

in

mainland states, Hawaii and
warranty ISthe 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.
Al! warranty service wiil be provided

by our Factory Service Centers or

by our franchised Customer Care@
servicers during narmal working

hours. Check the White Pages for
GENERAL ELECTRICCOMPANY
or GENERAL ELECTRIC FACTORY
SERVICE. Look in the Yellow

Pages for GENERAL ELECTRIC
CUSTOMERCARE@SERVICE or
GENERAL ELECTRIC-HOTPOl~T
CUSTOMERCARE” SERVICE.

* 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, floods or acts
of God.

WARRANTOR ISNOT RESPON­SIBLE FOR CONSEQUENTIAL

DAMAGES.

office or your state’s

contact:

Park, Louisville,

for products purchased

—

Attorney General.

KY 40225

d

.

e

q

4

‘Part No. 862A725 P65

NO. 49-4540 6/82

f?ub.

E