GE 49-4992 User Manual

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Page 1

Contents

.®S5ETsii MgTmtmi® [•

Gas Range

Anti-rip Bracket Appliance Registration

Care and (ileaning Clock

Klcctronic Controls Features

Flooring Under Range 5 Surface Cooking 8,9 Leveling

Litt-Up Cooktop

Minute Tinier Model and Serial Numbers 2 Cookware Tips

Oven 9 Drip Pans 17

Air Adjustment 24 Flame Size 8 Baking, Baking (iuide 12, 13

Broiler Pan and Rack Broiling, Broiling (iuide

Control Settings 10, 11 Door Removal 18

Light; Bulb Replacement

Oven Bottom Removal 18 Oven rimer 10, 11

Preheating

S, ii

lb-2S

10 Problem Solver 26 10

b, 7

17 10

15, 19

10, 19

1 i>

Shelves Thermi)stat Adjustment

V^ent Duct

Repair Service Safety Instructions 2-5

Burners 17 Burner Grates

Control Settings 8

Lighting Instructions 8

Warranty Back Cover

9, 19

25 10

Roasting, Roasting (iuide 14 beii-caeaning Operation

Model JGSPiOGEK

GE MppHames

BFFD'^T£

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(pi - 0? -T?

GE Answer Center® S0G.o2S.20du

Page 2

lie hf4w% wniî.. -

IMPORTANT

Mead iMs book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs GE Appliances Appliance Park

Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label located

on the front frame behind the

storage drawer front. See pages 6 and?.

These numbers are also on the Consumer Product Ownership Registration Card that came with

yuui imigc. lii tiii.3

card, please write these numbers

here:

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

FOR YOUR SAFETY If you smell gas:

1. Open windows.

2. Don’t touch

electrical switches.*

3. Extinguish any

open flame.

4. Immediately call

your gas supplier.

•Don’t turn electric switches

on or off because sparks may

ignite the gaS.

FOR YOUR SAFETY Do not store or use

gasoline or other flammable vapets and

liquids in the vicinity of this or any other

appliance.

INSTRUCTIONS

Read all instructions ^ before using this A appliance.

EVIPOETANT ,

SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer and requires businesses to warn customers of potential exposure to such

substances. Gas appliances can cause

minor exposure to three of these substances, namely benzene, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted ranges,

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

When Yon Get luur Rai^e

If you received

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

save liliie ana mwiicy. Before you request service...

Check the Problem Solver on page 26. It lists causes of minor operating problems that you can correct yourself.

® Have the installer show you the location of the range gas cut-off valve and how to shut

it off if necessary.

• Have your range installed

and properly grounded by a

qualified installer, in accordance

with the Installation Instructions.

Any adjustment and service should

be performed only By qualified

gas range installers or service

technicians.

Page 3

* Plug your range into a

120-¥olt grounded outlet oily.

Do not remove the roun.d grounding prong from the piug. 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.

WAMWlNii—All ranges

can tip and Injury could result. To prevent accidental tipping of the range, attach it to the wall or floor by

installing the ANTI-TIP bracket supplied. To check if the bracket is installed and engaged properly, remove the drawer and inspect the rear leveling leg. Make sure it fits securely into the slot in the bracket.

If you pull the range out from the wail for any reason, make sure the rear leg is returned to its position in the bracket when you push the range back.

« Se sure all packing materials are removed from the range before operating it, to prevent fire or smoke damage should the packing material ignite.

circulation.

® Be sure уош’ range is correctly adjusted by a qualified service iechnlclan or installer for the

type 01 gas {Natural or Lr) on which it is to be used. Your range can be converted for use on

either type of gas.

© After prolonged use of a range, high floor tempratures may result and шагау floor coverings will not withstand this kind of use. Never insiall the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using ¥)nr Mange

® Don’t leave children alone or unattended where a range is hot or in operation. They could be

seriously burned.

personal injury.

• CAUTION: ITEMS OF

INTEREST TO 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.

surfaces cool before touching

them or leaving them where

children can reach them.

fires. Never pick up a flaming

pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi purpose dry chemical or foam type fire extinguisher.

the directions exactly and always

cook the meat to an internal

temperature of at least llG-r.

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.

Surface Cooking

® Always use the LITE position when Igiiiting top burnei^ and make sure the burners have ignited.

® Never leave surface burners unattended at HI flame settings. Boilover causes smoking and greasy spillovers that may catch on fire.

@ Adjust top burner flame size

so it does not extend beyond the

edge of the cooking uteiisiL

Excessive flame is hazardous.

(continued next page)

Page 4

IMPOITANT SAFETY INSTRUCTIONS (contimicd)

Read all instriictlons before using this appliance.

® Use only dry pot holders— moist or damp pot holders on hot surfaces may result in burns from

of-,aam F^rv nr\i I At hnlrlArc miYii*

near open flames when lifting utensils. Do not use a towel or other bulky cloth in place of a |X)t holder.

® 111 iisaïusïiaÆc uic jjuasauiiiiy

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

® Always turn surface burner to OFF before remoYlsg utensil.

® Carefully watch foods being fried at HI flame setting.

® Do not use a wok on the cooking surface if the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat trap which may damage the burner grate and burner head. Also, it may cause the burner to

WUll^ JllllO XliUJ VCitiOV

a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

over sides of pan. ® Use least possible amount of

fat for effective shallow or deepfat frying. Filling the pan too full of fat can cause spillovers when food is added.

fat« mf»lt «Inwlv

........ V..« ■■ ~J-

® Always heat fat slowly, and watch as it heats.

® Use deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

® Use nroner nan size—Avoid

~ A a A

pans that are unstable or easily tipped. Select utensils having flat bottoms large enough to properly contain food avoiding boilovers and spillovers, and large enough to cover burner grate. This will both save cleaning and prevent hazardous accumulations of food,

Vi/ao\/\/ Cf^QttArinCT cnillnv/^rc

OiilW'ilV/(4V jr v/i tj|^Aaav/▼ wa

left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

® Us0 only gluss cookware that is recommended for use on gas burners.

® Keep ail plastics away from

top burners. ® To avoid the possibility of a

burn, always be certain that the controls for all burners are at OFF position and all grates are cool before attempting to remove a grate.

...

______

11 yuij siiicia giS5, luiii uu uic

.-U.,

gas to the range and call a qualified sendee technician. Never use an open flame to locate a leak.

Baking, Broiling and Roasting

® Do not use oven for a storage p area, ^

position while oven is cool.

® Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a

пгрряиНпп naninst hums from

touching hot surfaces of the door or oven walls.

could build up and the container could burst causing an injury.

® Don’t use aluminum foil anywhere in the oven except as ^ described in this book. Misuse^^

could result in a fire hazard or damage to the range.

® Use only glass cookware that is recommended for use in gas

ovens.

® When using cooking or

roasting bags in oven, follow

the manufacturer’s direction.

® Always remove broiler pan

from the oven as soon as you

finish broiling. Grease left in the

pan can catch fire if oven is used

without removing the grease from

the broiler pan.

® When broiling, if meat Is too

close to the fl.ame, the fat may

ignite. Trim excess fat to prevent

excessive flare-ups.

---------------------

A V**/A

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Page 5

® Make sure broiler pan is in place correctly to reduce the

ossibiliiy of grease fires.

If yoa should have a grease

lire 111 the broiler pan, turn off oven, and keep oven door closed to contain fire until it burns out.

Self-CleaEing Oven

Flooring under the Range

Vbur range, like so many other household items. Is heavy and can

seltle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care.

» Do not dean the door gasket before reading special cleariliig Inslrectloiîs Olì page 20. The door gasket is essential for a good seal Be careftil not to rub, damage or move it.

® 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.

® Remove the broiler pan and other cookware before self-

^^-îenning the oven.

^£1еап1пд Your Mange

Clean only parts listed in this

Use and Care Book. ® Keep range dean and free

of acciimnlatlons of grease or spilloveins which may Ignite.

If ¥>u Need Service .

® Read “The Problem Solver’’ OÏI page 26 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.

Do not install the range over kitchen carpeting unless you place an insulating pad or sheet of

1/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at the

front of the range, the area that the

range will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the Rai^e

Leveling legs are located on each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor.

To remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer,

insert glides at back of drawer

beyond stop on range glides.

Lift drawer if necessary to insert

easily. Let front of drawer down,

then push in to close.

One of the rear leveling legs

will engage the ANTI-TIP bracket

(allow for some side to side

adjustment). Allow a minimum

clearance of 1/8" between the range

and the leveling leg that is to be

installed into the ANTI-TIP bracket.

л;:-:-:-

.............

■

......

Page 6

Model JGSPIOGEK with Brushed Chrome Cooktop

Page 7

Explained

I Model and Serial Numbers

(in burner box under cooktop)

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kjul luw x^viiiiwi \^\jm , i\jk % j

3 Surface Burners, Grates and Chrome

Drip Pans

Á Ü ir* ^r\ntrr\lc

~~r JU^iV,rW VA \ytXAV' V^V/IiW WiCJ

Automatic Oven Timer rtiirnc vr*iir r\\jf>n nn anH nff fnr vnn niitomatirallv^

J^X ^A V.-T .V.. J X,

Í-'\, x< x \a

V^lVJV^Iv

-----------------------------------^---------

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

5 OVEN CANCEL button

(push it to cancel any oven operation)

6 Electronic Disolav Panel 7 Oven “On” Indicator 8 Oven Vent 9 Oven Interior Light

J ,

8, 16, 17

in 11

* V 5 * *

X \J 1 r\

l\J

9, 10

10, 19

1 f\ ¡~\

lU VJVCII L-lglll OWIIV^U

T :„u*

(lets you turn interior oven light on and off)

-------------------»-------------------------------------11 Oven Shelves

(easily removed or repositioned on shelf supports) 12 Oven Shelf Supports 13 Broiler Pan and Rack

jxt^iii^vauiv./ v^vv-/ii M^KJKJi

(easily removed for oven cleaning) 15 Lift-Up Cooktop

(support rods hold it up to simplify

cleaning underneath)

16 Removable Oven Bottom 17 Oven Door Gasket 18 Storage Drawer 19 Anti-Tip Bracket

(see Safety Instructions)

A \J

-9, 19

15, 19

1 Q

X \J

18 20

3,5

Page 8

Surface Cooking

Aiiiomatic Igmiton

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

In case of a power outage, you can

light the surface burners on your

______

...lii

range wuu a iiiaieu. ouiu a iigmcu

_________

match to the burner, then turn the knob to the LITE oosition. Use

---

_ - _ - . . . - _ . - -

extreme caution when lighting burners this way.

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

Surface Burner Controis

Knobs that turn the surface burners on and off are marked as to which burners they control.

TT„ij «

To Light a Surface Burner How to Select Flame Size

The flame size on a gas burner should match the cookware you are using.

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

jrkLiX^l liiV WUliiVl luill tiiw

knob to adiust the flame size.

After Lighting a Burner

• cjneck to De sure tne Durner you turned on is the one you want to use.

• Do not operate a burner for an extended period of time without

____1___________^_________ 'T'U.,

cuuKwaic un me gi<iic. me inuMi

r»n thfi (TriitA mii\; r*hin withmit

V.^11 VlAW TT A VA V*

cookware to absorb the heat.

® Be sure the burners and grates are

WV.'V/A I../V1V/AW I^AUVi'V' C4.

pot holder, cleaning cloths or other materials on them.

J_____

HanH q

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

When using aluminum or aluminum-clad stainless steel

nntc iinH nfinc

siHiii<cf thft flnniA <:n

..„j.. -

,..r

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

When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware—no matter

...1—4.

wiiiii uic tuuR.wiuc la luauc^ ui. l uuua

cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down lower—to about 1/2 the diameter of the pan.

When frying in glass or ceramic cookware, lower the flame even more.

Page 9

Using Your Oven

Top-of-Range Cookware

Aiuniinuin: Medium-weight

axikwarc is rccoinmended because it

iheats quickly and evenly. Most focxis

Drown evenly in an aluminum skillet.

Mincnils ill food and water 'will siain but will not harm aluminum. A quick scour with a soap-filled wool pad after each use keeps aluminum cookware looking shiny new. Use .saucepans with tight-fitting lids for cooking with minimum amounts of water.

Cast Iron: If heated slowly, most

• 1 I i-vf • oCrVr* I 11 #■ C

Enamel ware: Under some conditions, the enamel of some cookware may melt. Follow cookware

manufacturer’s recom.mendations

for cooking methods.

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1 ItWI^ ttiw iwv/ Ijpwo WJ ¿.ICiOO

cookware—those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven

rooking. It conducts heat very

^slowly and cools very slowly.

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V^llWV^IV. VV/V/SV VT«1 V/ I Wt**I W ItAWH-*» w* kJ

directions to be sure it c^n be used on gas ranges.

will givt; öuiiöiacic/iiv^ouiio.

Automatic Ignition

The oven burner and broil burner on your range are lighted by electric ignition.

To light either burner, push the button for the desired function and turn the SET knob until the desired temperature is displayed. The burner should ignite within 60 seconds.

Power outage? The oven and broiler burners on

this range will not light in the event nf Qn P*lAr*frirnl nnu/pr nnfiiOP

V/» wiwwvt

rin

not attempt to light them manually with a match.

Oven Shelves

To remove the shelves from the oven, pull them toward you, tilt front end upward and pull them out.

To replace, place shelf on shelf support with .stop-locks (curved extension of shelf) facing up and toward rear of oven. Till up front

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until it goes past “stop” on oven wall. Then lower front of shelf and push it all the way back.

Shelf Positions

The oven has four shelf supports—

A (bottom), B, C and D (top). Shelf positions for cooking are suggested on Baking and Roasting pages.

Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

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, mvll fktO oKol f* !<• tr\ tilii

JJUll lllV WUt LV/ WIV./

position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

(continued next page)

Page 10

Using ¥)ur Oven

(c-ontinued)

Oven Light

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

Oven Vent

Your oven is vented through ducts at the rear of the range (see page 6).

rVr\ nrit Klni'l' Hiir>tc XA/hf»n

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

_____

vein upcimig;» ui ucaiu^ :>ui during oven or broiler operationthev may become hot .

® Vent openings and nearby surface!? may become hois Do not touch them.

cooktop may become hot if left too close to the vent.

® Do not leave plastic items on the cooktop—they may melt if left too close to the vent.

____

___

naiiuica ui aixu paii^ vii 1.11^

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. To prevent this, open the oven door for the first minute of oven heat-up to let the moist air out.

Electronic Controls

Oven “On” Indicator

Word “ON” is displayed when BAKE or BROIL button is energized, goes out when CANCEL button is pushed or when oven burner shuts off automatically.

The oven operation is controlled

___:___

cict;uuiuKaiiy. i iic luiiuwiiig

IK, -TU.. ÍK.11,,,

instructions tell you how to operate the electronic controls.

To Set the Clock

1. Push CLOCK button.

2. Turn SET knob to correct time of day. Clock is now set. The clock

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fKo firr*»0

day for accurate automatic oven timing operations.

To Set the Minute/Second Timer

2. Turn SET knob to desired

amount of time (up to 9 hours and 59 minutes). The Minute/Second Timer will immediately begin to count down.

3. When time is up, the End-of-Cycle Tone (3 long beeps) will sound and the display will again show the time of day.

Note: The Minute/Second Timer is a reminder only and will not operate the oven.

YOU can use tne ivunuie/^econa Timer whether or not the oven is being used. The Minute/Second Timer does not interfere with oven operations.

_______

To Cancel the Timer

Push and hold TIMER button for

three seconds. This will clear the

Minute/Second Timer function.

lb Bake

1. Push BAKE button.

2. Turn SET knob until desired iem.perature is displayed.

A one-second beep will sound when the oven has preheated to and stabilized at selected temperature.

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TT xiiiioiiwva I.yc4ixaii^^

CANCEL button.

Nnfp* Tn rprall what tpmnpratnrp

you have selected while the rising temperature is being shown, push and hold the BAKE button. The selected temperature will be shown

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u^iA DA

The actual oven temperature will be shown after a few seconds.

You can push the CLOCK button to display time of day without cancelling the oven operation.

You can change the selected temperature at any time by pushing the BAKE button and

él I f **\ 1 *-%rv fkoi

lUI fillip lliv.^ i IVIIV/U/.

To Broil

1. Push BROIL button.

2. Turn SET knob until your

is visible in the display.

xi/i_________

WIlCll lllll^jlicu UlUlllllg, pusii uic

CANCEL button.

I I_;i;

_____

-------

,.u

Page 11

^ Auíomaíic Oven I'inier

^ The oven timer will automatically

start and stop your oven cooking or |elf-cleaning operation for you.

For automatic oven cooking:

2. Turn SET knob to set length of baking time.

3. Push BAKE button.

4. Turn SET knob to set desired temperature.

When cook time is reached, the End-of-Cycle Tone will sound and the oven will turn off.

During automatic cooking:

® You can push the STOP TIME button to find out when the End~of~ Cycle Tone will sound and the oven will turn off.

® You can push the CLOCK button todisplay time of day without

cancelling the oven operation.

^To Delay Starting an

^^utomatic Oven Operation

Caution: Never let food sit in the oven for more than 4 hours before cooking starts» Room temperature is ideal for the growth of harmful bacteria. Be sure oven light is off because heat from the bulb will speed bacteria growth.

Note; You can push the STOP TIME button to find out when the oven will turn off. Push and hold the COOK TIME button to find out

WllWli I.I1V/ V/VX.»!! Will (.UAIl Ч/1Д.

ГЧЛ//ЛП Л1/П1 turn r\ri

If a delayed self-cleaning oven operation is desired, see page 21.

How io Change aPrc^ram

When a function has been entered, you can recall what has

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the corresponding function button. The messages in the display show you which function is currently being displayed. W'hile the function is displayed, you can change it with the SET knob. You can chanee anv

------

. _ -

----

^ ^ .

programmed function at any time.

Function Error Tone (series of very rapid beeps, 1/8-second on.

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failure code. Cancel Function Error Tone by pushing the CANCEL button. If the Function Error Tone starts again (after about 15 seconds), call for service. Disconnect the range electrical

suddIv to stoD the tone.

------

rr-J

----------

--------------r --------------

I..........................................................................................................

If the function error occurred ^ _ while you were programming the Electronic Control, push the CANCEL button and try again. ^

To Cancel the Tone... If you don’t ““ want an audible tone when you push a button, you can eliminate the Key Tone by pushing and

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a ILj Y

you hear a short beep (in approximately two seconds). To activate the tone again, push and hold the CANCEL button once ' more until you hear a short beep. Cancelling or activating the tone should only be done when there is no oven operation programmed.

Pushing the CANCEL button will clear all functions except the Clock and Minute/Second Timer.

If a delayed cooking operation isdesiredf

1. Push COOK TIME button.

2. Set length of baking time with SET knob.

3. Push STOP TIME button.

4. Turn SET knob to time of day when baking should be conipleted.

Stop time must be equal to or greater than the cook time plus the current time of day.

5. Push BA.KE button.

6. Turn SET knob to desired temperature.

When stop time is reached, the

wiu duuiiu auu

the oven will turn off.

Ibnes

End-of-Cycle Tone (3 long beeps— one second on, one second off): shows that a timed oven operation has reached STOP TIME or that the Minute/Second Timer has ^ counted down.

Attention Tone (series of short beeps, 1/4-second on, 1/4-second off, until proper response is given):

will sound if oven has only been partially programmed. For example,. if you have selected a cook time but

iiu win ii&ai uic^ .

Attention Tone until you select a temperature or push CANCEL.

Notification Tone (single, one-

cernnd hpf^.nV inrHratPQ avp.ti hnc

---------•------------------------

Stabilized at selected temperature,

r^cy luiic (a.mgic, i/iu-sccuiiu

beep): sounds when any button is pushed.

Page 12

How to Set Yoer Range

for Baking

1. Position the shelf or shelves in

the oven. If cooking on two shelves

at the same time, place shelves about 4 inches apart and stagger food on them.

2. Close oven door.

3. Push the BAKE button and turn the SET knob until desired temperature is displayed. If preheating is desired, do not put

food in the oven until a one-second

beep sounds to tell you the oven has

stabilized at the selected baking temperature.

4. Open door and place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

5. Close oven door.

^ fr*r*H fr»r Hnnp.npss at

minimum time on recipe. Cook longer if necessary. Push CANCEL

button and remove food.

Shelf Positions

Most baking is done on the second shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the second arid fourth sets of supports (B & D) from bottom of oven.

Bake angel food cakes on first shelf position (A) from bottom of oven.

Baking Tips

® Follow a tested recipe and measure the ingredients carefully. If you are using a package mix,

follow label directions.

® If moisture is noticeable on the

front of the oven or on the glass door

• rvn rwji^ri 1ao\/A

WilCll liiai lUi AWUT W

the oven door ajar for a few minutes or until the oven is warm.

® Do not open the oven door during a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the

door, open it partially—only 3 or 4

inches—and close it as quickly as

possible.

® Do not disturb the heat circulation

in the oven with the use of aluminum

foil. If foil is used, place a small

sheet of it , about iu by 12 inches at

the most, on a lower shelf several

inches below the food. Do not place

foil on the oven bottom.

Common Baking Problems and Fbssible Solutions

PIES

Burning around edges .

® Oven too full; avoid overcrowding. ® Edges of crust too thin. »Incorrect baking temperature.

Bottom crust soggy and unbaked

® Allow crust and/or filling to cool sufficiently before filling pie shell. ^ Fiuiiig muy uc luu uiiii \ji juivj.

® Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)

® Ingredients and proper measuring

affect the quality of the crust. Use a

tested recipe and good technique.

Make sure there are no tiny holes or

tears in a bottom crust. “Patching”

a pie crust could cause soaking.

Pie BHing runs over

® Top and bottom crust not well sealed together. ® Edges of pie crust not built up high enough.

A 'TVki-k ■ Pilll'Tirr

lUU lllUWll 111111x5.

® Check size of pie plate. Pastry is tough; crust not flaky

® Too much handling. ® Fat too soft or cut in too fine. Roll dough lightly and handle as little as possible.

CAKES ^

Cake rises higher on one side ® Batter spread unevenly in pan, ® Oven shelves not level . ® Using warped pans.

® Incorrect pan size. Cakes cracking on top

® Oven temperature too high. ® Batter too thick, follow recipe Or exact package directions.

® Check for proper shelf position. ® Check pan size called for in recipe.

• Improper mixing of cake. Cake falls

® Too much shortening, sugar or liquid.

® Check leavening agent, baking

powder or baking soda to assure

11 WOllllV'OO* XTA4AIVW •

expiration dates of packaged

ingredients. ® Cake not baked long enough or at incorrect temperature.

* If adding Oil to a cake mix, make certain the oil is the type and amount specified.

Crust is hard

® Check temperature,

® Check shelf position.

Cake has soggy layer or streaks at

bottom

® Undermixing ingredients. ® Shortening too soft for proper creaming.

* Too much liquid.

COOKIES & BISCUITS

Doughy center; heavy crust on surface

® Check temperature.

® Check shelf position. * Follow baking instructions

carefully as given in reliable recipe

or on convenience food package. ® Flat cookie sheets will give more

mie^rt KîiVino rivenite rinn’t nVP:rf!rnWfi

W v Wit cyUAVAXl5 XWkjv*AVw. V»- * ’ — “ — ” “ ■ ' —

foods on a baking sheet.

® Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

® Oven door not closed properly, check gasket seal. .

® Check shelf position.

Page 13

Baking Guide

I. Preheating is very important

X«*. when using teinperaiures below

225°E and when baking foods such as ^^iscuits^ cookies^ cakes and other ^^astries. After pushing the BAKE

button and turning the SET knob to

the desired temperature, be sure to

wait for the one-second beep before

r>t ■ f f • **% í-y-\í-vy-|

pulliliu luv/u uiiu iiik. 4^vv.;ii.

FtM>d

Bread Biscuits ('/2-in. thick)

ColTcc cake

Corn bread or mu I fins Gingerbread

Mullins Popovers

Quick loaf bread Yeast bread (2 loavcs)

Plain rolls

C..-..II..

Cakes (without shortening)

Angci food Jelly roll Sponge

____

Cakes Bundt cakes Cupcakes Fruitcakes

Layer

Layer, chocolate

Cookies Brownies Drop

Refrigerator Rolled or sliced

rruiis, Other Desserts Baked apples

Puddings, rice

aiiu cuâuiiu

Pies Frozen Meringue

One crust Two crust Pastry shell

Mi.scellaneous Baked potatoes

LScalloped dishes

Souffles

Cookware

Shiny Cookie Sheet

Shiny Mctai Pan with .satin-finish bottom Cast Iron or Gla.ss Pan Shiny Mctai Pan with .satin-fini.sh bottom Shiny Metal Muffin Pans

Metal or Glass Loaf Pans

.........

I .... m...... ! ....TD-.r...

Shiny Oblong or Muffin Pans

Chin\/ ОЫгмит /\r Miifftn Piinw

Aluminum lUDcran

Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans Mctai or Glass Loaf or Tube Pan Shiny Metal Pan with .satin-finish bottom Shiny Metal Pan with satin-fini.sh bottom Metal or Glass Loaf Fans

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

Glass or Metal Pans

Casserole (set in pan of hot water) Gla.ss Cu.stard Cups or

\^aoowi wiv.

Foil Pan on Cookie Sheet Spread to crust edges

Glass or Satin-finish Metal Pan Glass or Satin-finish Meial Pan Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan Glass Pan

Preheating is not necessary when roasting or for long-time cooking of whole meals.

Aiuminuni pans conduct heat

quickly. For most conventional baking, light, shiny finishes give test results because they help prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

Shelf

Position.s

B,C

B, A

A. В

A В

A, В

R A

A. В

A, Б

B, C B,C

B,C B,C

A, B,C

Oven

Temperatures

4(Ю°-475°

400“-450°

'ÌCf\0

4(Ю°-425°

375°

350°-375° 375°-425°

375°-425°

'tSn°-T7S°

'5'TCO

'inCO

-JiJ

375°-400°

325°-350°

350°-375° 275°-300°

350°-375°

325°-350° 350°-400°

400°-425°

375°-400°

350°-400°

3()0°-350°

325°

Б, C

A, В

В В

A, B,C A, B,C

400°-425°

n^r*0 *4^/40

-J>JU

400°-425°

/4АЛО A'^ eo

450°

325°-4(X)“

325°-375° 300°-350°

3. Dark or non-shiny finishes, also glass and Pyroccrani® cookware, generally absorb heat which may result in dry, crisp crusts. Reduce oven heat 25“F. if lighter crusts are desired. Rapid browning of some

foods can be achieved by preheating

cast iron cookware.

Time,

Minutes

15-20

20-40

АС

СС

20-30 45'60

45-60 45-60

10-25

20-30

10-15

45-60

45-65 20-25

20-35

25-30

25-35

10-20

6-12

7-12

30-60 30-60

50-90

45-70

1C ‘^C

45-60

12-16

60-90 30-60

30-75

Comments

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin mix. Qr 450^F for 25 minutes then 2i 350°F. for 10 to 15 minutes. Dark metal or glass gives deepest

hrnu/nina

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

1 wu pail ta vv/iiwiiiwiiv

Line pan with waxed paper.

Paper liners produce more moist crusts.

use ,5uu r. ana oneii d lur sitiaii ui

ir rs г

individual cakes. If baking four layers use

5I1C1VC:> D illiu

LA.

Bar cookies from mix use same time. Use Shelf C and increase temperature 25 to 50°F. for more browning.

RpHiirp tpmnpratnrp tn fnr larap

custard.

Cook bread or rice pudding with custard base 80 to 90 rninutes.

Large pies use 400°F. and increase time.

'T'

_____

.;^l,l..

_____

___

lu quieKiy uiuwii lucuiiguc U5c‘tvn/ r\ lui

/4AAOtr

9 to 11 minutes. Custard fillings require lower temperature,

longer tirne.

Increase time for large amount or size.

________,____

Page 14

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting tempenitures, 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. Roasting is easy, just follow

Cif^r\C *

vilvov ow-pr«:?.

Step i. Position oven shelf at second from botioni position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Step 2: Check weight of roast. Place meat fat-side-up or poultry brea.st-siuc-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good pan for this.)

Step 3: Push BAKE button and turn SET knob until desired temperature is displayed. Check the

IXUajiUUg VJUlUt lA/l wo oitvi

fr\r* onH

approximate cooking times.

Step 4: iMost meats continue to cook slightly while standing after being removed from the oven. For

rare or medium internal doneness, you may wish to remove meat from the oven Just before it is done if it is to stand 10 to 20 minutes while you make gravy or attend to other icuxls. If no standing is planned, cook meat to suggested temperature.

Erozen Roasts

Frozen roasts of beef, pork, lamb. etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15

minutes per pound for roasts under

5 pounds, more time for larger

roasts).

Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry

can be cooked successfully without

thawing. Follow directions given on packer’s label.

Roasting Guide

Type Meat

Ti»nHi»r riitc rih hioh niialitv 325° sirloin tip, rump or top round*

i omH r*.r

..........................

veai snouiaer, leg or luiii • Pork loin, rib or shoulder* Ham, pre-cooked

Ham, raw ♦For boneless rolled roasts over 6-inches

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

Poultry Chicken or Duck

Chicken pieces

Turkey

, . a.

lêîiî peinture

Oven

325° Rare:

325° 325°

325°

325° 375°

325°

Ocnoncss

Rare: Medium: Well Done:

Medium: Weil Done:

Well Done: To Warm:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time

• n rux** ^

III |№i «

3 to 5-Ibs. . 24-33

35-39 40-45

21-25 25-30 30-35

T-/

35-45

17-20 minutes per lb. (any weight)

Under 10 lbs.

27-35

3 to 5-lbs.

35-40 30-35

10 to 15-lbs.

18-25

6 to 8-lbs.

18-22 22-29 30-35

20-23 24-28 28-33

-tn-zin I7n°-I8n'>

30-40

10 to 15-lbs.

24-27

Over 5 lbs.

30-35

Over 15 lbs.

15-20

___________

Internal

'T0mr№rat||P£

130°-140° 150°-160° 170°-185°

130°-140°

150°-160° 170°-185°

170°-180° 115°-125°

170°

185°-190° 185°-190°

In thigh:

185°-190°

Page 15

Broiling

Broiling is cooking food by direct heat from above the food. Your range is designed for waist-high

broiling. A specially designed proiler pan and rack allows ^dripping fat to drain away from the

foods and be kept away from the

u!gu ucai ui iiic gai> name.

The"oven door should be closed

during broiling.

Kow to Broil

1. If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

2. Arrange food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame increases exterior browning of

frirvrl Kilt olcn inr'rAdCAC cniittAnna

and the possibility of fats and meat

juices igniting.

^^3. Close ihç oven door.

’^4. Press the BROIL button and turn

the SET knob until your choice of HI BROIL or LO BROIL is displayed. Note: Chicken and ham are broiled at LO BROIL in order to cook food through without over-browning it.

5. Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for

about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6. Push CANCEL button. Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to cool.

)

Broiling Tips

® Use tongs to turn meat over pierced meat loses juices.

Broiling Guide

Quantity

and/or

Food Bacon

Ground Beef Well Done

Beef Steaks Rare Medium Well Done

Rare

Medium well uone

Chicken (450°)

Bakery Products Bread (Toast) or

Toaster Pastries

English Muffins

T 'TVlSIc

(6 to 8-oz. each)

Fish

Ham Slices (450°) Precooked

Pork Chops

well L/UIIC

Medium Well Done

Wieners, similar precooked sausages, bratwurst

««HI9

___

Lamb Chops

Thickness

'/2-lb. (about 8

tiiiii slices)

1-lb. (4 patties)

'/2

to %-in. thick

1-in. ihick

(1 to 1'/2-lbs.)

l'/2-in. thick

(2 to 2'/2-lbs.)

1 whole (2 to 2'/2-lbs.),

split lengthwise

2-4 slices

1 pkg. (2)

2-split

2=4

1-lb. fillets Vi to '/2-in. thick

1-in. thick

('/2

in.)

about ! lb.

2 (1 in.) about 10 to 12-oz.

(!'/2

in.),

about 1 lb.

1-lb. pkg. (10)

HI or

Broil

HI D

Shelf

Position

ГЧ

D D

® Steaks and chops should be at least 1 inch thick for best broiling results. Pan broil thinner ones.

8-9

12-13

10 15

¿.J

28-30

2- 3

3- 4

3-16

10-12 12=13

10 10

2nd Side

Time,

Minutes

2'/z

6-7

6-7 8-9

6-7

9-12

t £ 10

i u-1

18-20

2-1

Do not

turn over.

4-5

8-9

4-7

4-6

12-14

1-2

Comments Arrange in single layer.

Space evenly. Up to 9 patties take about same time.

Iacc

iKor* l_mr*h

cook through before

browning. Pan frying is rccornrncndcd.

Slash fat.

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

Space evenly. Place English muffins cut-side-up

Slid

bTuSii vviiii

desired. Cut through back of-shell,

spread open. Brush with melted butter before and after half time.

Handle and turn very carefully. Brush with

lemon butter before and during cooking if desired. Preheat broiler to increase browning.

Increase times 5-10 minutes per side for

1 '/2-inch thick or home

cured. Slash fat.

Slash fat.

If desired, split sausages

in half lengthwise; cut into

5 to 6-inch pieces.

1st Side

Time,

Minutes

Page 16

Саге and Cleaning

Proper care and cleaning are important so your range will give

you efficient and satisfactory

service. Follow these directions

111 wmiiig lyji u iu

assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE,

Control Рйпе!

It’s a good idea to wipe the control

ncin^l r»lAan оЛаг aqaIi uca rv^fViA

WAWMAX MJIVWA V'UV'II UOW

oven. For a more thorough cleaning, the knobs can be removed by pulling them off the knob stems. If loiobs are removed, do not allow water to

run down the inside surface of the glass while cleaning. Clean with mild soap and water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers,

strong liquid cleaners or oven cleaners on the control panel— they will damage the finish.

\Jl

tAlW

Brushed Chrome Finish

*u...

v^^icaii me uiuaiicu wiiiuiiic iwp

with warm, soapy water or an all purpose household cleaner and immediately dry it with a clean, soft cloth. Take care to dry the surface following the "grain.” To help prevent finger marks after

cleaninp. .snread a thin film nf hahv

---------------------O’ “I

..................................

....

...............................

oil on the surface. Wipe away excess oil with a clean, soft cloth. A good appliance wax will help protect this finish.

____

—-----------------J

Burner Grates

Porcelain enaiucleu burner graie.s should be washed regularly and, of course, after spillovers. Wash them

in hot, soapy water and rinse with clean water. Dry the grates with a cloth—don’t put them back on the range wet. When replacing the grates, be sure they’re seated properly over the burners.

To get rid of burned-on food , soak the grates in a slightly diluted liquid cleanser or use a plastic or nylon scouring pad.

Although they’re durable, the grates will gradually lose their shine, regardless of the best care

vr»ii ran oivr thrm Thi« i« Hiir ti-»

J to*

their continual exposure to high temperatures.

Do not operate a burner for an

extended period of time without cookware on the grate. The finish on the grate may chip without

.......

.......................... •*’ '***^ *'■

Page 17

Range Top Burners

Drip P^ns

The holes in the burners must be

Kcpi Clean ai an nines lui jjiupci

ignition and an even, unhampered

mame.

Clean the burners routinely and especially after bad spillovers which could clog these holes. Burners lift out for cleaning.

Note: A screw holds each of the burners in place to keep them from wobbling around during shipment. Remove and discard the shipping

To replace burners:

L Slip the air shutter over the gas

valve orifice.

JL^uwci iiic uuiiici ct5:)cmuiy

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.

Remove the grates and lift out the chrome drip pans. Wash them in hot, soapy water. Rinse them with clean, hot water and polish them dry with a cloth. Never use abrasive cleaner 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,

cr»imv u/ntpr Rincp with rlpan wafpr

and polish with a clean, soft cloth. Do not attempt to clean the drip

pans in the self-cleaning oven. When replacing drip pans, the

notch on the rear pan and the notch

on the front pan should meet in the

middle. •

Lift-Up Cooktop

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

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

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

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffee makers. Soak the burner for 20 to

rinse off completely, scrub it with soap and water or a mild abrasive

cleanser and a damp cloth.

Do not attempt to clean burners in

an automatic dishwasher. Loosened

food soil can clog burner holes,

and the caustic action of the dishwasher detergent can damage

thp, hnrnp.r heads.

Before putting the burner back, dry if fhnroiiphiv bv settine it in a warm

.............

............

o—J ^J --------------------------------CJ - -

oven for 30 minutes.

To make cleaning easier, the entire

cooktop may be lifted up and suDDorted in the ud position.

Be sure all burners are turned off

r*otcinrr T'llAn

remove the grates and drip pans, grasp the two front burner wells and lift up. Dual support rods will hold the cooktop up while you clean underneath it.

After cleaning under the cooktop with hot, mild soapy water and a clean cloth, lower the cooktop. Be careful not to pinch vour fingers.

Page 18

Care and Cieaniiw

Removable Oven Bottom

The oven bottom can be removed to make cleaning easier after heavy spillovers and to enable you to reach

ШС UVCIl OUI IlCI .

Unlock

To remove:

1. Slide the tab at the center front

of the oven bottom to the left,

2. Lift the oven bottom up and out. To replace:

1. Slip the oven bottom into the oven so the tabs in the rear of the oven bottom fit into the slots in the oven back.

2. Lower the front of the oven bottom into place and slide the front tab to the right to lock the oven bottom into place.

Lock

1 he oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom

from excessive spillovers. This is particularly important when baking a fruit pie or other foods with high

acid content. Hot fruit fillings or

iuuud uiai aic; aviu lu wtjiivwiii duuii

as milk, tomato or sauerkraut, and

sauces with vinegar or lemon juice,

may cause pitting and damage to

the porcelain enamel surface.

To protect the oven bottom surface,

place a piece of aluminum foil

slightly larger than the baking dish

or a small cookie sheet on a lower

shelf or under the baking dish to

catch any boilovers. It should not

completely cover the shelf as this

would cause uneven heat in the

oven. Aluminum foil should not be

placed on the oven bottom.

If a spillover does occur on the

oven bottom allow the oven to coo!

first. You can clean the bottom with

soap and water, a mild abrasive

cleanser, soap-filled abrasive pads

or use the self-clean cycle.

Lift-Off Oven Door

The oven door is removable to

make the interior more accessible

during replacement of the lamp bulb.

To remove the door, open it a few

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

--------

I' • • w* -

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

To replace the door, make sure the

hinges are in the “out” position.

Position the slots in the bottom of

the door squarely over the hinges.

' I 'Vk T '

illCll luwci me uvui aiiKA

evenly over both hinges at the same

time. If hinges snap back against

the oven frame, pull them back out.

Page 19

Oven Shelves

Oven Light Bulb

Oven shelves may be cleaned with

a mild abrasive cleanser iollowing

iianutacturer’s directions. After

leaning, rinse the shelves with clean water and dry with a clean cloth.

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

Broiler P^n & Rack

After broiling, remove the broiler rack and carefully pour off the

grease. Wash and rinse the pan and

rack in hot, soapy water. If food has burned on, sprinkle

the rack while hot with detergent and cover with wet paper towels or a dish cloth. That way, burned-on

foods will soak loose while the meal is being served.

Do not store a soiled broiler pan

and rack in the oven. Do not clean

in self-cleaning oven.

The light bulb is located in the

upper right corner of the oven. Before replacing the bulb,

disconnect electric power to the

range at the main fuse or circuit

breaker panel or unplug the range bulb cool completely before

removing it. Do not touch a hot

—^ — - - - - - - -

bulb with a damp cloth. If you do, the bulb will break.

To remove:

• Remove the 3 screws in the lamp

cover.

• Detach lamp cover and remove

bulb.

To replace:

• Put in a new 40-watt appliance bulb. (Note: A 40-watt appliance bulb is smaller than a standard 40-watt household bulb.)

• Install lamp cover. Replace 3 screws and tighten, making sure

® Reconnect electrical power to

me laugc.

-----------------------------------_ -----------------

-----------

asBi

Page 20

Саге and Cleaning (continued)

Operating the Self-Cleaning Oven

Programmed Cleaning Time:

3Vz hours

Prepare the Oven Before Setting the Controls

The range must be completely cool in order to set the self-clean cycle.

Step 1:

Remove the broiler pan, broiler rack, all cookware and any

(Oven shelves may be left in oven. Note; Shelves will discolor after

the self-clean cycle.)

Step 2:

Remove the oven bottom panel (see page 18) if it is excessively soiled. Clean it and put it back in the oven. Too much soil on oven bottom may cause smoking during the cleaning cycle. The bottom must be in place

during the self-clean cycle.

Step3:

Clean spatters or soil on the oven front frame (A), under the front edge of the cooktop, the door liner outside the door gasket and the front edge of the oven cavity (about

1 " into thf* ovpn^ T Tqp Hotprapnt

and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue

iiuiii luiiimig wiicu luc uvcii la

heated. Buff these areas with a

dry cloth.

Do not lot шяГр.г rnn down thrniiah

---

— ^

..................

...

openings in the top of the door (B).

......

— -------------

.........

....

c^iean tne aoor gasKet tc.) using a clean sponge to soak the soiled area

with hvdropen neroxide. Reneated

--------

--J

--------—----------I-------

----------------

--------1---------------

soaking may be needed depending on the amount of soil. Frequent cleaning will prevent excessive soil build up. Do not rub the door

-----

FiK/arrrlocc mof^riol /лГ

^ixv> X 1 «../wxxxxuvwx icxx v/t

the gasket has an extremely low

resistance to abrasion. An intact and well-fitting oven door gasket is

essential for energy-efficient oven

operation and good baking results.

If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should replace it.

Make sure the oven light bulb cover (D) is in place.

■di

A. Oven Front Frame B. Openings in Door C. Oven Door Gasket D. Oven Light Bulb Cover

Step 4:

Close the oven door and make sure the oven light is off.

Chrome drip pans from the top of your range should never be cleaned in the self-cleanino oven.

Oven shelves may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves

qIìHp mnrp pn^:ilu

Do not use commercial oven

^.icuiici a ui UVCII |Jiuicciuis m

or near the self-cleaning oven.

A combination of any of these products plus the high clean-cycle temperature may damage the porcelain finish of the oven.

Important

The oven door must be closed and all controls must be set correctly for the clean cycle to work properly. To help you

understand how the clean cycle

xi/z-ifL'e t-tno cforrot’ /aÍ*

WWI 14.0« (.XIW>

are noted below.

1 \^ii cpt thp pr»ntrr»lc

2. The words “CLEAN TIME’

ЯГР r^!чnlяvpr^ Turn 5sRT Wnnh

until 3:30 appears. The oven begins to heat, the door locks automatically and the word

“LOCK” is displayed.

If the oven door is not closed, the word “DOOR” is displayed and the oven beeps continuously. Close the door, touch C.ANCEL and begin again.

3. When the 3 Vi hour clean

cycle is over, the word

“CLEAN” goes out and the

oven begins to cool.

4. When the oven temperature has fallen below the locking temperature (about 20-30

------

“CLEAN” goes out at the end

of the clean cycle), the word

“LOCK” goes out and the

door can be opened.

Page 21

J'JU

' STOP COOK

TIMER CLOCK TIME CLEAN TIME BROIL BAKE

Set the Oven for Cleaning

The range must be completely cool in order to set the self-clean cycle.

1. Push the CLEAN button.

direction about 1/2 turn. The display will show “3:30!’

The words “CLEAN TIME” will be displayed on the left. Within 20 seconds, the words “CLEAN LOCK” will be displayed on the

Note: You can find out when the

^1^«—

____________________________________________

cycic Will uc iiiiibiicu oy

the STOP TIME button.

iii^wuiu jL/wv/rv Id uiopiayc^u

‘<r\rAr\D” ir. Al^^irxxf^A

hen you try to set a clean cycle

ith thè door òpen or when thè

oven temperature \s too high.

] 1

____

To Set a Delayed Start

1. Push STOP TIME button.

Turn QinT L-nr\K tim#» oTHqx/

X VAA Al JL IVAAV/«^ VV/ VIAAAW W1 VAUJT

when you wish cleaning to be

completed (must be more than

3 Vi hours later than current time

of day) .

3. Push the CLEAN button. 4i Turn SET knob in the clockwise

direction about 1/2 turn. The words “DELAY CLEAN” will

be on in the display until the clean

cycle starts. After the clean cycle

starts, the word “CLEAN” will be

on in the display. Note; During a delayed self-clean

operation you can find out when

thf» nvpn tiirnc nn hv niichiriCT QnH

................................................

holding the CLEAN button.

-...................VA11\«

To Stop a Clean Cycle

1. Press the CANCEL button.

2. Wait until the oven has cooled below locking temperature (about 20-30 minutes) and the word

“LOCK” is off in the display.

You will not be able to open thè

door right away unless thè oven

temperature is at a safe level. If

yuu uaiiliut v^pv^ii L11& uuui

immediately after the word “LOCK” goes off, wait one minute and try again.

After Self-Cleaning

1„ When a clean cycle is finished,

the word “CLEAN” will be off in the display.

2. Wait until the oven has cooled below locking temperature (about 20-30 minutes) and the word

“LOCK” is off in the display.

You will not be able to open thè door unless thè oven temperature

_____

Ti'

la. cu a saie icvci. ii yuu eaimui upcii

the oven door immediately after the word “LOCK” goes off, wait about one minute and try again.

You may notice some white ash in the oven. Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a

l/in^rrof Qnrl \I/Otikr mivtllfia TTVlOCO

▼ XAAV'^UX Ulivi TVUXWX llll/VVVlXW* X. llV/k3V/

deposits are usually a salt residue that can not be removed by the clean cycle.

If the oven is not clean after one clean cycle, repeat the cycle.

____________________

(continued next page)

Page 22

Саге and Cleaning

Operating the Self-Cleaning Oven (continued)

questions ana answers

Q. if my oven clock is not working, can I still self-clean

my oven?

A. No. Your Automatic Oven Timer uses the range ciock to heip start and stop your self-cleaning

wjw.w.

Q. Can Í use commercial oven cleaners on any part of my self-cleaning oven?

A r\ir r'/^ofmrrc

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

Ulll^ c^vwii i:> auiv^xiiiaLiwcijii^

cleaned.

Q. Can I clean the Woven Gasket

A. Yes, but caicfully, and only

r‘]f^an

еп/лпст#» tr» thf»

h O

11 ca

soiled area with hydrogen peroxide. See page 20.

rv VA/hot cKrkiilrl ¥ Hr» if Avr>AccIvr»

▼ aBUa. kjsBvrua%«

smoking occurs during cleaning?

A. This is caused by excessive soil. Press the CANCEL button. Open windows to rid room of smoke. Wait until the oven has cooled (about 20-30 minutes) and the word “LOCK” is off in the display. Wipe

iin the» i»vr‘i»cc cr»il ar.fl rpcpt thp

vaj^ vaiv' a www

clean cycle.

Q. Is the “crackling” sound I hear during cleaning normal?

A. Yes. This is the sound of the metal heating and cooling during both the cooking and cleaning functions.

M. MM.

O* Should ttiere De any oaor during the cleaning?

A. Yes, there may be a slight odor

UUllll^ lii^ lildi iv^vv wiWraiiiiigo.

r'%1 « n rvo

Failure to wipe out excessive soil might also cause a strong odor when cleaning.

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. These lines do not affect how your oven performs.

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 oven 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 W'iSh shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become gray after the self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle, the shelves may lose some luster and discolor to a deep gray color.

Page 23

I r'ART

A 1 O 110T?

IKJ COIL

^ “ . ilt i P.«i and Rack

Control Knobs

Outside Glass Finish

.Metal, including Side Trims,

Trim Strips and

RriichpH r’hmmí»

Cooktop

Porcelain Enamel

including Oven Frame, inside Oven Door and Removable Oven Bottom

Oven Gasket

® Soap and Water

• Soap-Filled Scouring Pad ® Plastic Scouring Pad

• Mi id Soap and Water

• Soap and Water

* Soap and Water

• Paper Towel o P>r\;

• Soap and Water

® Hydrogen Peroxide

Drain fat. cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.) Sprinkle detergent on rack and pan. Fill pan with warm water and spread cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash: scour if necessary. Rinse and drv. OPTION: Clean pan and rack in dishwasher. DO NOT CLEAN IN SELF-CLEANING OVEN.

Puil off knobs. Wash gently blit do riot sOak. Dry and rctiirn conirois to range.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dr>' cloth. If knobs are removed, do not allow water to run down inside surface of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the 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 spatterings, etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth.

Soak with hydrogen peroxide. Frequent soaking helps prevent soil build-up. Do not rub. See self-clean section for more information.

^ Oven Liner

Shelves

® Soap and Water

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly.

Shelves can be soaked in dishwasher or cleaned by hand, using soap and water. Rinse thoroughly to remove any soap after cleaning. Shelves may also be cleaned in self-cleaning oven, but will lose some luster and discolor.

Chrome-Plated Drip Pans

• Soap and Water

® Stiff-Bristled Brush ® Soap-Filled Seouring Pad (No.i-metallic)

Clean as described below or in dishwasher. DO NOT CLEAN IN SELF

CLEANING OVEN as they will discolor. Wipe all chrome drip pans after each

cooking so unnoticed spatter will not burn on next time you cook. To remove burned-on spatters, use any or all cleaning materials mentioned. Rub ligh tly with scouring pad to prevent scratching of the surface.

Burner Grates

.Aluminum

Surface Burners

• Soap and Water

____ _________

^ ouup-rmcu OL;c;uiiug rau

(Non-metallic)

® Solution for Cleaning

Inside of Coffee Makers

* Soap and Water * Mild Abrasive Cleanser ® Damp Cloth

Lift out when cool. Soak 5-10 minutes if desired in warm solution of dishwasher uCiCrgCnt. Scour With ¡Tiaícrials ¡TiCníiOncd hcFC iG rCuiOVC burncd-On fOOd particles. DO NOT CLEAN IN SELF-CLEANING OVEN.

Wipe off burner heads. If heavy spillover occurs, remove burners from range (see page 17). Fill a non-aluminum pan with water to cover the burner head. Boil burner head down in a solution of hot water and product for cleaning inside of coffee makers, such as Dip-It brand. Remove burner and rinse. Wipe away any remaining soil with a cloth or soft brush. Drain out water and dry burners in

« -in ----------------------------------------------

a W'ailU UVCll IK JI JK J UUllUl^d IClUllUllg UlClll lU UlC M jr% jr

-----,1------------

---------- ivri ivim’ r<f cam

IN SELF-CLEANING OVEN OR IN DISHWASHER. Do not use all purpose cleaners, ammonia, powder cleansers or oven cleaners—they can

1_________________________i

scratch or discolor aiuminum.

‘Spi!lage of marinades, fruit juices, and basting m.aterials containing acids may cause discoloration. Spillovers should be wiped up immediately, with

care being taken to not touch any hot portion of the oven. When the surface is cool, clean and rinse.

Page 24

Surface Burner Air Adjustment Shutters

An air adjustment shutter for each surface burner regulates the flow of air to the flame.

When the right amount of air flows into the burner, the flame will be steady, relatively quiet and have approximately 3/4" sharp blue cones. This is usually the case with

factory preset shutter settings.

With too much air, the flame will be unsteady, possibly won’t burn all the way around, and will be noisy, sounding like a blowtorch.

Broil and Oven Burner Air Adjustment Shutters

¿lujuiiliiidii ic^i uiw

broil and oven burners regulate the flow of air to the flame.

To adjust the flow of air to either burner, loosen the Phillips head screw and rotate the shutter to allow more or less air into the burner tube as needed.

With not enough air, you won’t see any sharp blue cones in the flame, you may see yellow tips, and soot may accumulate on pots and pans.

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

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

The air adjustment shutter for the top (broil) burner is in the center of the rear wall of the oven.

The shutter for the bottom (oven) burner is near the back wall behind the storage drawer.

The flame for the top (broil) burner should be .steady with approximately 1-inch blue cones and should not extend out over the

—4--

uuiMC cugc.^.

To determine if the bottom (oven)

burner flame i.s proper, remove the oven bottom (sec page 18) and the burner baffle. The flame should have 1/2" to 3/4" blue cones with no yellow tipping. When the baffle is back in place, the flame will resettle.

—

Page 25

Theniìosiat

Act inst lìieiìt

he temperature in your new range

been set correeiiy at the iaetory,

o be sure to Ibliow the recipe

inperatures and times the first few

Times yt)u bake in your new oven.

If you think thet)ven should be hotter or cooler, you can adjust it yourself. To decide how much to

change the temperature, .set the oven

temperature 25°F. higher or lower

than the temperature in your recipe, then bake. The results of this tc.st should give you an idea of how

itiUch the temperature should be

chantied.

To adjust temperature;

I. Push the BAKE button.

2. Select a temperature between .5()()°F. and 55()Ts with the SET

knob.

3. Quickly (within two .seconds, before the BAKE function energizes) push and hold the BAKE button for about 5 seconds.

The display will show number

of degrees difference between the

i^rioin'il f';if'tnrv tf‘mnf*rMtiirf‘ «soffino

-----------

---

and the current temperature setting. If the oven temperature has never been adju.slcd, the display will read 00.

4. Turn the SET knob to adjust the temperature in 5°F. steps. You can

rai.se it 35°F. or lower it 35°F A minus sign (-) before the number means that t.he oven will be cooler

by the displayed amount of degrees.

If the control beeps and flashes, push

the CANCEL button and start over.

5. When you have made the desired adju.stment, push the CLOCK button to go back to the time of day display or to use your oven as you would normally.

iwT_A_. 'T'l___i:__

I’Nuie; .1 ne aujusiiiicni ucsuilucu

_____

<. j__^

above will not change the self-clean temoerature.

Page 26

Qoestions? Use This .Problem Solver

P10BLEM TGP BURNERS

DO N01’LIGHT

SURFACE BURNER

KNOBS WILL NOT

TURN OVEN DOES NOT

COOK PROPERLY

POSSIBLE CAUSE AND/OR WHAT TO DO ® Make sure the electrical plug is plugged into a Ih'e, properly grounded power outiet. ^

® Gas supply not connected or not turned on. ^ Check for power outage. ® Fan silting On burner grate may be paitially blocking the free air Oovv needed for

combustion. Remove pan and try again. ® Burner holes on side of burner may be clogged. Remove and dean them. ® Burners not seated properly on burner supports. Reinstall them—see page 17.

® To turn from OFF position, push the knob in and then turn.

® Make sure thermostat capillary bulbvS (located in upper portion of oven) are securely held by the mounting clips, are not touching oven sides, and are not coated with anything.

« Aluminum foil being used impfoperiy in oven. ® Oven vent blocked on top of range. ® Incorrect cookware being used. Check each cooking section for cookware tips. ® Qygn hQttQm nnt securely seated in position. ® Electronic Controls set incorrectly. Review pages 10 and 11. ® Check common baking, roasting and broiling problems on pages 12-15.

CLOCK AND MINUTE/SECOND TIMER DO NOT WORK

OVEN LIGHT DOES NOT COME ON

OVEN WILL NOT SELF-CLEAN

STRONG ODOR

îf yoÿ Fieed iFiore lîelp.. .call, toll free: GE Answer Center®

fililí

consumer information service

® Bulb may be loose or burned out. ® Electrical plug must be plugged into a live power outlet.

room temperature. ® Improper air/gas ratio in oven. Adjust oven burner air shutters—see page 24.

i -1

V J

Page 27

If M)11 Need Servi

T(i obtain sci'N'icc. see your warranty on the baek page ot this book.

We're proud ot our serviee and want you to be pleased. It tor some

reason you are not happy with the service you receive, here are three steps to tbllow 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

L ouisvillc. Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

' - -j---------- ---

-b--

Page 28

YOUR GENERAL ELECTRIC RANGE

Save piwOf of original purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

WARRANTY

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 the range that fails

because of a manufacturing defect.

This warranty is extended to the original purchaser and any

Cl ir'i'OoHinn n\/unor fnr nrnrjiirtc

purchased for ordinary hom e use

in the 48 mainland states, Hawaii and W ashington, D.C . in Alaska the warranty is the sam e except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel

^notc tr> \ir\t tr hnmo

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care® servicers during normal w orking

1 fV^UI o.

Look in the White or Yellow Pages of vour teleohone directorv for GEN ERAL ELECTRIC COMPANY, GEN ERAL ELECTRIC FACTORY

ocDv/ir^c niCMCDAi Cl tznTOin

HOTPOIN T FACTORY SERVICE or GEN ERAL ELECTRIC CUSTOMER CAR E® SERVICE.

.vj . .V...

iro

L-UL.^!

WHAT IS NOT COVERED

• Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the

ut;iuw, ui uctii, luii

GE Answer Center® 800,626,2000

consum er information 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 cOmmefCiaiiy.

• Dam age to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS AfOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

® Imnrnnpr in.QtiîlIfltinn

If you have an installation problem ,

contact your dealer or installer. You are responsible for providing adequate electrical, gas, 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

max/ n/^f orxnix/ frx \/m i Thie vA/arrantv/ ni\/oc uru i enooifir' lAnal ri/^hfc onrl x/^m i max/ alcrx hax/a /^thor rInHte xA/hi/^h x/arx/ frrxm ctata t/^ ctata

I I I IX./X jr JWMi • lltwr jrwu fl^ll UI IVJ y UU II lujr UIWV/ IIUVUWXIIUI 11^1 IXU VIIIIUII VUIJ IIUIII UlUXW XW WlUXU.

To knoY/ what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty; write:

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

Dwq. No. 164D1352P224 Pub. No. 49-4992

MNL107(343301)

3-J9

GE 49-4992 User Manual

Model JGSPiOGEK

Write down the model and serial numbers.

When Yon Get luur Rai^e

If you received

save liliie ana mwiicy. Before you request service...

Using ¥)nr Mange

Surface Cooking

Aiiiomatic Igmiton

Surface Burner Controis

After Lighting a Burner

Top-of-Range Cookware

Automatic Ignition

Oven Shelves

Shelf Positions

Oven Light

Oven Vent

Oven Moisture

Oven “On” Indicator

To Set the Clock

To Cancel the Timer

lb Bake

To Broil

^ Auíomaíic Oven I'inier

Ibnes

Shelf Positions

Baking Tips

Common Baking Problems and Fbssible Solutions

PIES

CAKES ^

Erozen Roasts

Roasting Guide

Kow to Broil

Control Рйпе!

Burner Grates

Lift-Up Cooktop

Removable Oven Bottom

Lift-Off Oven Door

Broiler P^n & Rack

Prepare the Oven Before Setting the Controls

Important

Set the Oven for Cleaning

To Set a Delayed Start

To Stop a Clean Cycle

After Self-Cleaning

questions ana answers

Surface Burner Air Adjustment Shutters

Broil and Oven Burner Air Adjustment Shutters

JGSP10GEK