GE 49-8128, JKP07WN, 164 D2092P167, JKP07GJ, JKP07J User Manual

...

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Conten@

Aluminum Foil Appliance Registration

Baking, Baking Guide Broiling, Broiling Guide

Care and Cleaning Clock/Timer

Consumer Services Control Settings

Energy-Saving Tips Features

Light; Bulb Replacement 9,22 Meat Thermometer

Model and Serial Numbers Problem Solver

Models

JW07J ~07GJ Jm07WN

JW27GJ

10, 11

15-17

22,24

5-7

13, 14, 16

25,26

Jm16GJ Jn27J

9 4

Roasting, Roasting Guide Rotisserie

Safety Instructions Self-Cleaning Instructions 20, 21

Shelves Thermostat Adjustment

Warranty

GEAmM Ced@

8M.6H.2W@

~03J ~03GJ ~14GJ

12-14

19 2-4

Back Cover

GEAppfimcB

Help us help you...

Before using your oven, read this book carefully.

It is intended to help you operate and maintain your new oven 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 on the front of the oven behind the door (on the lower oven on two-oven models).

These numbers are also on the

Consumer Product Ownership

Registration Card that came with your oven. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received a damaged oven...

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

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

Check the Problem Solver on pages 25 and 26. It lists causes of minor operating problems that

you can correct yourself.

If you need service...

To obtain service, seethe Consumer Services page in the back of this book.

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

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

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

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

FINALLY, if your problem not resolved, write:

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

is still

IMPOKI’ANT

SAFETY INSTRUCTIONS

Read ail befon using this apptianee.

IMPORTANT

SmY

The California Water and Toxic Enforcement Act requires the Governor of California to publish a list of

substances known to cause birth reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure venting with an open window or using a ventilation fan or hood.

instruction

N~CE

%fe

Drinking

the

state to

defecb

or other

canbe

minimized by

,+,.—

—

When using

electrical

applimces,

basic sakty precautions should be followd, including

the

following:

. Use

this

appIiance

intended use

manti.

as described in this

your

Ppm instaud

a qualified technician in

ody

apptice

and

accordance with the provided Installation Instructions.

@ Don’t

attempt to

rem

or replace any part of your

oven Unk?ss it b S-eally =oinmended

other

servicing

to a qualified

Before

DWO~~

POWER

WSEHO~D-UTfON P~L

BY FUSE OR THE CIRCUIT

●

not

Children should not be or unattended

in W book. All

shoti

tectiicia.

peflbrruklgany **

THEO-

SUPPLY AT THE

~M_G

SmHiNG

13RE~R.

l~ve c~*n #on+

leR

an area where appliance is in use. They should never be allowed to sit or on any part of the appliance.

Don’t

stand or hang

Mow

anyone to climb,

on the

door.

They could damage the

o ~~ON:

INTEREST

-s

m cmnREN

SHOULD N~ BE STORED IN cABINEm AN OVEN. CLIMBING ON TO REACH

BE SERIOUSLY ~-

—

● Never wear loose-fitting or

ABOVE

_DREN

THK

-S

OVEN

COULD

hangm garxnen~ wMe using the

appl!anee. Flamma

codd

material

be ignited if

ble

for its

THE

OFF

alone

stid

oven.

brought in contact with hot heating elements and may cause severe burns.

*us o~y

dry ~f holders-

Moist or damp potholders on hot

sufices

from

may

m. Do

resdt

in burns

not & pot ho&m touch hot heating elements. Do not use a

towel or

other

bum

cloth.

* N~r use

warmmg * Storage

nots~ fl

in or on

your

appliance

h-ing tbe

applime—

ammable

for

room.

materials

in the oven.

●

Keep hood and grease

clean to maintain good

and to avoid . DO not

grw

let c-

fires.

or other flammable

acm~te b or n-

~ters

venting

wterkds

the oven.

*Do not use water on grease

can

fires. Maine in oven

be smothered by completely

closing Ow

●

or interior

These

door and

SET to

not touch heating

OFF.

sntiace

su~ces

maybe hot

turnhrg

eIements

of oven.

enough to burn even though they are dark in color. During and

after

use, do not touch, or let

clothing or other

makrids

contact any interior

flamma

ble

area of the oven; allow sufficient

time for cooling,

Potentially hot the oven

sufices

vent

near the openings,

first.

sufices

include

openings and

crevices around the oven door

and the edges

Remember:

the door

WWOW.

The inside surface of the oven maybe hot when the door is opened.

* men

cooking pork,

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

1’70T.

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

Oven

●

Smd

away

from

orburn

●

Wn$t Mt

conM btid codd be,

Keep oven vent ducts

unobstructed.

●

Keep oven free from grease

buMdup.

~~ce

position while oven is cool.

shelves must be handled when hot, heating units in the oven.

* pu~

fti It agti

hot surfaces of door or oven

walls.

● When using cooking

manukctumr’s dtitions.

newspapem

can catch

oven door. The hot air

wMeh

escapes can

hank face aud/or

unopened

in the oven. Pressure

and the container

causing an

oven

not let potholder contact

she~~ dmired

out

shelf to shelf stop

convenience

is also a

burns from touching

bm in

not

use your

If overheated, they

fm.

oven when

in-

p-ution

oven,

follow the

oven to dry

eyes.

fOOd

@“ury.

h~vy

●

L~~n

shodd

the cleaning service before

SAW

for

f~—~ ~ ~~is~

be heard

cycle.

Selfwlx

THESE

Somtie

during

If not, call

again,

INSTRUCTIONS

Ene~y-Sating~ps

● 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.

●

Always turn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as short a time as possible.

●

Be sure to wipe up excess spillage

before self-cleaning operation.

●

Cook complete 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.

●

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.

—.

Features of Your Oven

???

Models

Model

JRP14GJ

●

Feature Index

1 Model and Serial Numbers 2 Oven Set Control 3 Oven Temp Control 4 Oven Cycling Light 5 Automatic Oven Timer,

see

page

9 9

JRP03J

JRP03GJ

●

● ●

Clock and Minute Timer

6 Rotisserie Receptacle

●

(Motor is behind oven wall.)

7 Oven Cleaning Light (Glows

●

during self-cleaning when all controls are set.)

8 Locked Light (Glows during

20 self-cleaning when oven has reached cleaning temperature. Oven cannot be opened when this light is on.)

Model JRP14GJ

9 Oven DoorLatch

(Use for Self-Clean only.)

10 Oven Interior Light

(Comes on automatically when door is opened.)

Oven DoorGasket 12 Broil Unit 13 Bake Unit 14 Oven Shelves 15 Oven Shelf Supports

(Letters A, B, C and D indicate cooking positions for shelves as recommended on cooking guides.)

16 Broiler Panand Rack (Do not

clean in self-clean oven.) 17 Meat Thermometer Receptacle 18 Meat Thermometer Dial

9,22

20 15,24 10,24

9 9

13 13

● ●

●

2 2

●

“G” in model number indicates Black Glass Door.

Features of Your Oven

Models

f????

JKP07J, JKP07GJ,

JKP07WN

Model

JKP16GJ

Models

Upper oven is self-cleaning, lower oven is standard

JKP27J,

JKF2%J

Feature Index

1 Model and Serial Numbers 2 Oven Set Control 3 Oven Temp Control

Explained

Daze

21°

9 9

Models

JKP07J

JKP07GJ

JKP07WN

●

Models

Model

JKP16GJ

●

JKP27J

JKP27GJ

1°

●

4 Oven Cycling Light

5 Automatic Oven Timer,

Clock and Minute Timer

6 Rotisserie Receptacle (Place end of

spit firmly into receptacle when using rotisserie. Motor is behind oven wall.)

7 Locked Light (Glows during self-

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

8 Oven Cleaning Light (Glows during

self-cleaning when all controls are set. )

9 Oven Door Latch

(Use for Self-Clean only.)

10 Oven Interior Light (Comes on

automatically when door is opened. ) 11 Oven Light Switches 12 Broil Unit 13 Bake Unit (May be lifted gently

for wiping oven floor.)

9 8

●

1°

●

9,22

91°

15,24 10,24

●

● ●

●

14 Oven Shelves 15 Oven Shelf Supports (Letters A, B, C and

D indicate cooking positions for shelves

as recommended on cooking guides.) 16 Broiler Pan and Rack (Do not

clean in self-clean oven. ) 17 Oven Door Gasket 18 Meat Thermometer Receptacle

(Insert pronged end of thermometer

firmly into receptacle. ) 19 Meat Thermometer Dial

●

—

●

● ●

●

1°

Automatic Timer and Clock

—

The Automatic Timer and Clock on your oven are helpful devices that serve several purposes.

To Set the Clock

Push in the center knob

Minute Timer and turn knob in either direction to set the Digital Clock numerals to the correct time.

(After setting the Clock, let the knob out, and turn the Minute Timer pointer to OFF.)

of the

To Set the Minute Timer

The Minute Timer is the large dial to the

lefi

of the Digital Clock. Use it to time all your precise cooking operations. This dial also sets or changes the Digital Clock.

SET THE MINUTE TIMER,

turn the center knob clockwise,

without pushing in,

reaches number of minutes you wish to time (up to

until pointer

60).

Time

Bake Uses

Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or you can set both DELAYED START (some models say 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.

Setting the dials for TIME BAKE is explained in detail on page 10.

Self-Clean Uses Automatic Timer

The self-cleaning function on your

oven uses the Automatic Timer to

set the length of time needed to clean whether you wish to clean immediately or delay the cleaning until low energy times such as during the night. See page 20.

Questions and Answers

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.

Q. Must the Clock be set on

correct time of day when I wish to use the Automatic Timer for baking?

A. Yes,

DELAYED START or STOP dials to turn 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 (DELAYED START and STOP dials) are used with TIME BAKE and SELFCLEAN functions.

Q. Can I change the Clock while

I’m Time Cooking in the oven? A. No.

during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

if you wish to set the

The Clock cannot bechangcd

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them properly. Read over 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.

Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

Oven Controls

PREHEATING 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 and-put after light goes out.

f;od

in the oven

light

prom~tly

Oven Interior Shelves

The shelves are designed with stop-locks so that when placed

correctly

they completely from the oven, and (b) will not tilt when removing food from or placing food on them.

TO REMOVE

oven, lift

forward of shelf supports. Be certain that shelf is cool before touching.

on the shelf supports,

(a)

will stop before coming

shelves from the

rear

of shelf, pull

wfih

stop-locks along top

Oven Light

The light comes on automatically when the door is opened. On models with oven window use switch to turn light on and off when door is closed.

Switch is located on front of door on some models, on control panel on other models.

The controls for the oven(s) are marked OVEN SET and OVEN TEMP. OVEN SET has BAKE, TIME BAKE (on equipped), BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN TEMP maintains the temperature you set, from WARM

(150”F.)

also at CLEAN The Oven Cycling Light glows

until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

to BROIL

(880°F.

settin~s

(550”F.)

for

mo~els

and

TO REPLACE shelves in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf shelf support when shelf is pulled forward.

will

run under

Shelf Positions

The oven has four shelf supports marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Baking

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of 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.

How to

Step 1:

certain to leave about 1 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.

Bake

Place food in oven, being

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delayed 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.

How to Set Immediate Start

N~E:

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.

Before beginning make

How to Set Delayed Start and Stop

Delayed 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:

knob on DELAYED START dial (some models may say START) and turn pointer to time you want oven to turn on, for example

To set start time, push in

3:30.

Step 2:

BAKE and OVEN TEMP knob to temperature on recipe or on Baking Guide.

Step 3:

at minimum time on recipe. Cook

longer if necessary. Switch off heat

and remove foods.

Turn OVEN SET knob to

Check food for doneness

How to Time Bake

The automatic oven timer controls

are designed to turn the oven on or

off automatically at specific times

Step 1:

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

for example

START dial should beat the same position as the time of day on clock.

Step 2:

TIME BAKE. Turn OVEN TEMP

knob to oven temperature, for

example 250°F. The oven will start

immediately and stop at the time

you have set.

To set Stop Time, push in

6:00.

The DELAYED

Turn OVEN SET knob to

Step 2:

knob on STOP dial and turn pointer to time you want oven to turn off, for example

recipe called for two and one-half

hours of baking time.

NOTE:

be later than time shown on range clock and DELAYED START dial.

Step

TIME BAKE. Turn OVEN TEMP knob to 250°F. or recommended 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.

To set Stop Time, push in

6:00.

This means your

Time on STOP dial must

3: Turn OVEN SET knob to

.—

Baking Guide

Aluminum pans conduct heat

2. Dark or non-shiny finishes and quickly. For most conventional glass cookware generally absorb baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom

sufices

for cake pans and pie plates.

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.

Food Bread

Biscuits (%-in. thick) Shiny Cookie Sheet Coffee cake Shiny Metal Pan with Corn bread or muffins Cast Iron or Glass

Gingerbread Shiny Metal Parr with

Muffins Shiny Metal Muffin Pans Popovers Deep Glass or Cast Iron Cups

Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes (without shortening) Angel food Jelly

roll

Sponge Cakes

Bundt cakes Metal or Ceramic Pan Cupcakes Shiny

Fruit cakes Layer Shiny Metal Pan with

Layer, chocolate Loaf

Brownies Drop Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Glass or Metal Pan Custard

Puddings, Rice and Custard

Pies Frozen Foil Pan on Cookie Sheet

Meringue

One crust Two crust Pastry shell Glass or Satin-finish Metal

Miscellaneous

Baked potatoes Set on Oven Shelf Scalloped dishes Souffles

Container

satin-finish bottom

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

~be

Aluminum Metal Jelly Roll Pan Metal or Ceramic

Metal Muffin Pans

Metal or Glass Loaf or Tube Pan

satin-finish bottom Shiny Metal Parr with satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans

Cookie Sheet Cookie Sheet Cookie Sheet

Glass Custard Cups or Casserole (set in pan of hot water) Glass Custard Cups or Casserole

Spread to crust edges

Glass or Satin-finish Metal Glass or Satin-finish Metal

Glass or Metal Pan Glass

Pan

pan

Shelf

Pbsition Temperature

B, C B, A 350°-4000 20-30

B B

A, B

B 375° B

A, B A, B

B, A

A, B

B 350°-3750

A, B

B B

B, C 325”-350° B, C 350”-400” B, C 400°-4250 B, C

A, B, C

B B

B, A 325”-350°

A, B

B B

A, B, C A, B, C

Oven

400°-4750

400°-450” 20-40 Preheat cast iron pan for crisp crust.

350”

400°-4250 20-30 Decrease about 5 minutes for muffin

350°-3750 375°-4250

375”-425” 350°-375”

325”-375” 375”-400° 325”-350” 45-60

325°-3500

275”-300” 350°-375” 350°-3750

350°

375°-400”

350°-4000 300°-3500

325°

400°-4250

400°-425” 400°-4250

450°

325°-4000 325°-3750 300°-350”

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Time,

Minutes

15-20

45-55

45-60 mix, or bake at 450”F. for 25 minutes, 45-60

45-60 Dark metal or glass give deepest

10-25

20-30

30-55

10-15

45-65 20-25 Paper liners produce more moist

2-4 hrs. Use 300”F. and Shelf B for small or

20-35 25-30 40-60

25-35

10-20

6-12

7-12

30-60 30-60

50-90

45-70

15-25

40-60 Custard fillings require lower 40-60

12-15

60-90 Increase time for large amount 30-60 30-75

Comments

Cannd,

refrigerated biscuits take

2 to 4 minutes less time.

350”F.

then at

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.

crests. individual cakes.

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

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

Large pies use 400°F. and increase time. To quickly brown meringue, use

400”F.

temperature, longer time.

or size.

for 10 to 15 minutes.

for 8 to 10 minutes.

Roasting

—

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should below 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 really a baking

procedure used for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1:

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 spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in A or B position. No preheating is necessary.

Check weight of meat, and

Step 4: Most meats continue to cook slightly while standing, after

being

removed from the oven.

Stan~ing

roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10”F. less than temperature in guide on page 14.

N~E:

BAKE, as described on page 10, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

For Frozen

. Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes

per pound additional time (10 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.

time recommended for

You may wish to use TIME

Roas@

Questions & Answers

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

Checking the finished internal

temperature at the completion of

cooking time is recommended. Temperatures are shown on Roasting

Guide on page 14. For roasts over 8 pounds, cooked at reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when

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.

Do I

need to preheat my oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

300”F.

with

Step 3:

and OVEN TEMP to poultry may be cooked at for best browning.

Turn OVEN SET to BAKE

325”F.

Small

375”F.

—

Meat Thermometer

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat thermometer takes the guesswork out of roasting by cooking foods to the exact doneness you want. The meat thermometer has a skewer-like probe at one end of the cable and a two-pronged plug at the other. Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat and/or oven wall receptacle. After preparing meat and placing in roasting pan on rack, follow the steps below for proper use of meat thermometer.

Models

JRM4GJ, JKn6GJ

Step 3:

on oven wall. The prongs are especially designed to only plug in one way. Be certain to insert plug into receptacle all the way. Close oven door.

Plug cable into receptacle

Step 6: When internal temperature of roast reaches number you have

set, a buzzer sounds. To stop buzzer, turn pointer to SIGNAL OFF. Internal temperature of meat can be determined at any time during cooking by turning pointer down until buzzer sounds.

Step 1:

probe, lay probe on outside of meat along top or side and mark with finger where edge of meat comes on probe. Probe should be placed so point rests in center of the thickest part of roast.

Step 2:

to point marked off with fingers. Point should not touch bone, fat or gristle. Not more than 2“ of probe, not counting handle, should be left

—.

exposed outside of meat.

To gauge placement of

Insert probe into meat up

Step

4: Turn OVEN SET knob to BAKE and OVEN TEMP knob to recommended oven temperature, for example Guide on page 14 for oven temperature.

Step

5: Refer to chart near Meat Thermometer Dial to determine at what internal temperature meat will be done. Then turn knob next to dial to move pointer to correct number (internal temperature) on dial.

350”F.

See Roasting

Step

7: When roast is done, use care in removing plug from receptacle. DO NOT USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5° to 10° sooner.

Step 8:

using handle of probe Most meats carve easier if let stand 5 to 10 minutes. Let thermometer cool and clean as directed in Cleaning Guide on page 24. Do not leave in oven.

Remove probe from meat,

not

cable.

See Roasting Guide on page 14.

Roasting Guide

Roasting

Position oven shelf at B for

small-size roasts (3 to 7 lbs.) and necessary. Baste as desired. at A for larger roasts.

2. 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 ~oultrv until

just before roasting.

Us;

m~at

thermometer for more accurate doneness. On models so equipped, use the meat probe—control signals

when food has reached set temperature. (Do not place thermometer or probe in stuffing.)

3. Remove fat and drippings as

4. Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal

tem~erature will rise about 5° to

10”F.; to compensate for temperature rise, if desired, remove roast from oven sooner at 5° to 10”F. less than temperature in guide.

5. Frozen roasts can be

conventionally roasted

10 to 25

minu~es

per

adding

poufid

mor~ time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Oven Approximate Roasting Time,

‘rYPe

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round* Medium:

Lamb Leg or bone-in shoulder*

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

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

Poultry

Chicken or Duck 325° Chicken pieces

Turkey

Temperature Doneness

325° Rare: 24-30

Well Done:

325°

325° 325° 325” To Warm:

325°

375°

325°

Rare:

Medium: Well Done:

Well Done:

Well Done: Well Done:

Well Done:

in Minutes per Pound 3 to 5-lbs.

30-35 35-45

21-25 25-30 30-35

35-45 35-45

10 minutes per pound (any weight)

Under

10-lbs.

20-30

3 to 5-lbs. Over 5-lbs.

35-40 35-40

10 to 15-lbs. Over 20-25

Internal

Temperature ‘F

8-lbs.

6 to

18-22 22-25 28-33 170°-185”

20-23 24-28 28-33

30-40 30-40

10 to 15-lbs.

17-20

30-35

15-lbs.

15-20

130°-1400 150°-1600

130°-1400 150°-1600 170°-1850

170°-1800 170°-1800 125°-1300

170°

185°-1900 185°-1900

In tbigh:

185”- 190°

Broiling

See Broiling Guide on page 17.

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

If meat has fat or gristle near

edge,

cut vertical slashes

bo~h”about

may be trimmed, leaving layer about 1/8” thick.

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

Step3:

shelf position as Guide on page 17. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use higher position.

2“ apart. If

kome

hot enough to catch

Position shelf on recommended

su~ested

through

desired,-fat

fu-e.

in Broiling

Step 6: Turn food only once

coo-ting.

per Broiling Guide. Turn food, then use times given for

second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step

to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Time foods

7: Turn OVEN SET knob

~or

during

first side

Use of Aluminum Foil

Questions &Answers

Q. Why should I leave the door closed when broiling chicken?

A. Chicken is the only food

recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds

more heat in the oven which allows chicken to cook evenly throughout.

Q. When broiling, is it necessary

to always use a rack in the pan? A. Yes.

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

broiling? A. No.

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.

Using the rack suspends

Should I salt the meat before

Salt draws out the juices

>kL,.

,.. .

>ti~~

~~ii i-

—

Step 4:

(except when broiling chicken).

The door stays open by itself, yet the proper temperature is maintained

in the oven.

Leave door ajar a few inches

BROIL

-9$

*~>3ydQ

❑

Step 5:

OVEN TEMP knobs to BROIL. Preheating units is not necessary.

(See notes in Broiling Guide.)

Turn both OVEN SET and

>+”

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for ALWAYS BE CERTAIN MOLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO

place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

broiling.

Why are my meats not turning

out as brown as they should? A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food

only once during broiling. Q.

Do I need to grease my broiler

rack to prevent meat from sticking? A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Broiling with the Meat Thermometer

(onmodelssoequipped)

You may use the meat thermometer for broiling, such as steak or ham slices. Prepare meat on broiler rack and pan as explained on page 15,

“How to

SET and OVEN TEMP knobs to BROIL and leave door ajar as recommended, after placing probe in meat and oven as directed below.

Broil:’

Set both OVEN

Step 1:

inches thick. Lay probe on top of steak to determine the position probe is to be inserted. Gauge

distance from edge to center of

largest muscle; mark with thumb where edge of meat or fat meets

probe. Be certain NOT MORE THAN 2 inches of probe, not counting handle, is left exposed outside of meat.

Use steak at least 1 to

Step

3: For rare steaks cook first

side to 90 on meat thermometer

dial; for medium to 100; for

done 110. Set Meat Thermometer

Dial to preferred doneness.

Step

4: At sound of buzzer, turn

steak; check probe to be certain it has not moved out of position. Reset pointer on Meat Thermometer and cook second side. See guide on oven near Meat Thermometer Dial.

NOTES:

●

If there is a question about whether probe has moved out of position during cooking, turn knob so pointer moves down on dial until

buzzer sounds. Note indicated temperature and reset pointer to

SIGNAL OFF. Push probe farther

down into roast, about 1 inch, then after a few minutes redetermine internal temperature as above. If new temperature is lower, the probe was probably out of position. If so, allow meat to cook to proper internal temperature.

well-

Questions and Answers

Q. Can the meat thermometer remain in the oven if it’s not inserted in food?

A. No. Remove probe from

receptacle when not in use. You could damage the probe by leaving it in during cooking operations that do not require the probe.

Q. May I insert the meat

thermometer into frozen foods? A. No. Foods must be completely

defrosted before inserting probe. Q. Should I line broiler pan with

aluminum foil when roasting? A. Yes, when using pan for

marinating, cooking with fruits or heavily cured meats, or for basting during cooking. Avoid spilling these materials on oven liner or door.

Q. How may I be sure that my roast will cook the same each time?

A. When using the meat thermometer in roasting, the probe must be inserted properly. Check the position of the probe during cooking. Sometimes the probe slips or is touching bone, fat or gristle. Reposition probe correctly and set oven again to finish roasting.

—

Step 2:

keeping thumb in place on probe. Insert probe as near as possible to center of thickness of steak. Push probe into steak to where thumb meets fat or meat.

Lifi

probe from meat

●

Let meat thaw enough to allow

inserting probe. The probe is sturdy but take care not to force it too hard into roast.

● Do not disconnect probe during

cooking. Use hotpads when removing probe at end of cooking. Do not use tongs to pull on cable since they may damage it.

USE THE MEAT THERMOMETER WITH THE ROTISSERIE.

—

Broiling Guide

Broiling

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 all foods except chicken; 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.

Food Bacon

Ground Beef Well Done

Steab

Beef Rare Medium (1 to Well Done

Rare 1%-in. thick Medium (2 to 2%-lbs.) Well Done

Chicken

Bakery Products

Bread (Toast) or 2 to 4 slices Toaster Pastries

English Muffins 2 (split)

Lobster Tails 2-4

(6 to 8-oz. each)

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

bmb

Chops

Medium Well Done

Medium Well Done about 1

Wieners

and similar precooked sausages, bratwurst

Quantity and/or Thickness

Yz-lb.

(about 8

thin slices)

l-lb. (4 patties)

1/2

to %-in. thick

l-inch thick

1%-lbs.)

1 whole A

(2 to

2ti-lbs.),

split lengthwise

1 pkg. (2)

l-lb. fillets M to c ‘/z-in. thick

l-in. thick

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

2(1 inch) about 10 to 12 oz.

(1%

inch)

lb.

l-lb. pkg. (10)

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

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

When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

Shelf

Position

c c

B 8

B 13

c c

First Side Second Side

Time, Minutes Time, Minutes

7 4-5

7 7 9 9

13 13 10

25 35 10-15

%-2

3-4

13-16

10 10

17 6

turn over.

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

7. Frozen Steaks

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

times per side.

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

Comments

3’/2

7-8

14-16

20-25

~/2

Do not Cut through back of shell. Spread

10 13

4-7

4-6

12-14

I-2

Arrange in single layer.

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

Steaks less than 1 inch cook through before browning. Pan frying is recommended.

Slash fat.

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

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

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 to 10 minutes per side for 1%-inch thick or home cured.

Slash fat.

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

broild

Rotisserie

Models

JRP14GJ, JKF16GJ

Food is cooked by revolving on a spit under the (upper) broil unit. As food turns, it bastes itself to produce a succulent brown and

tender roast. Meat tender enough

for roasting may be rotissed.

1. Assemble rotisserie. Insert

curved ends of frame into large holes of broiler pan handles. Lock frame in place by fitting straight ends of support into holes in center handles.

2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed

end (this part goes into motor).

3. To secure food on spit: Push

2-pronged fork onto spit near handle end. Tighten with screw.

Push spit through food (tie food securely and compactly), distributing

weight evenly on each side of spit. To check weight distribution on

spit, hold spit (and food) between

hands, palms up; spit should roll

smoothly from palms to fingertips

when palms are tipped forward.

Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit.

4. Place spit on frame so handle end is in narrow support, and pointed end is in wide U-shaped support.

Rotissing the Food

Put oven shelf in lowest position in oven. With food on spit, place spit on oven shelf.

2. Set OVEN TEMP knob as suggested on Rotisserie Time and Temperature Guide at right. Settings are 300-400”F. to get foods juicy and done without overbrowning.

3. Switch OVEN SET knob to ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and removed more easily when motor is operating.

N~E:

Make certain when touching spit that no part of body or pot holder touches coils of broil unit.

4. Insert spit into motor: Grasp handle on spit. Using point of spit, move to one side the cover over motor outlet in rear of oven; push spit firmly into motor outlet as far as it will go. Remove handle.

5. Check rotation of food. Tighten or adjust forks if necessary. During cooking, forks may need tightening due to normal meat shrinkage.

6. As food cooks, leave door ajar in “Broil” position; door stays open

by itself.

7. Baste food if desired. With pot

holders, pull out pan and shelf together to shelf stop. Attach handle to spit to revolve food by hand while basting. To continue cooking push shelf and broiler pan into oven, insert spit into motor, remove handle.

Rotisserie Notes

● Do not use electric meat

thermometer, on models so equipped, while operating the rotisserie. A regular, non-electric meat thermometer may be used while rotissing providing it doesn’t touch the oven, frame or pan while meat revolves. (Or, if desired, cook to estimated doneness then pull meat from oven to insert meat thermometer. Wait about 2 minutes for temperature to register. If meat is not done, remove thermometer and continue cooking if necessary. )

. If rotissing turkey, let stand in warm oven 10 to 20 minutes after cooking to assure juicy meat and complete doneness.

. At end of cooking pull out pan and shelf together, using pot holders. Turn OVEN SET to OFF. Remove food from spit. Cool pan outside oven; soak forks and screws for easiest clean up.

—

Rotisserie Time and Temperature Guide

Food Beef

Rolled Rib

Rare Medium Well Done

Lamb Leg, boned and rolled 350

Pork, fresh Loin 350 Spareribs (barbecued) Spareribs (plain)

~rk,

cured

Ham

Cook-Before-Eating bone in Fully Cooked

Poultry

Capon* (6-8 Ibs. )

Chicken* (2-3

Chicken’t (IY,-2

Cornish

Duckling* (4-5 Ibs.)

Turkey* (8-12 Ibs. )

Veal

Shoulder, boned and rolled 350 30-33

Bologna 350 23-25 Canadian Bacon Luncheon Meat

(12-oz.

Wieners.

lbs.) 400

Ibs. )

Hen* (1 lb. ) 400

can)

large

Oven Temp.

Setting Minutes Per Lb. Temperatures

325 325 325

350

400

325 325

375

400 48-62

350 350

350

350 23-32

350

Approximate

Rotissing Time

22-29

n-31

32-42

24-27

25-34

1%-1%

hrs. (total time)

%-1 hr.

17-20 160

14-18

26-30

33-42

About 1 hr. (total time)

31-35

17-27

23-27

(total time)

23-32

(total time)

Thermometer

Meat

130-140 150-160

170-185

175-185

170-195

130

185-190

t t

185-190 180-185

180

160

GeneraI Directions

N~E: 1.

For roasts OVER 10 pounds,

cook about 1/2 estimated time, then check at 1/2 hour intervals with meat thermometer for internal doneness.

2. Thin roasts, 3 to 4 pounds, may slightly longer times per pound than those given on guide.

175 for medium. 185 for well done.

Buy ribs split down center. Thread on spit. To barbecue, brush with sauce every 15 minutes.

Brush with melted butter or margarine, basting or barbecue sauce several times during cooking.

Same as above. If

desiti, th~d

crosswise on spit. Let revolve to within

1/2 hour of doneness time, then brush

every 10 minutes with barbecue sauce. Brush with butter, or butter and lemon

juice mixed. Thread hens on spit either

lengthwise or crosswise. Do not brush with fat. Cook without brushing with fat, or brush

with butter or margarine as desired.

cooked, switch OVEN SET to OFF, close door, let turkey stand 10 to 20 minutes IN OVEN. Remove from oven and carve.

Brush with sauce if desired.

- . .

Brush with sauce

4 to 5 of this size chicken

.“

. ,

deSlrea.

requi~

Wben

tOn

small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.

*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.

N~E:

Spillage of marinades, fruit juices and basting materials containing acids may

with a paper towel. When surface is cool, clean and rinse.

cause

discoloration on oven liner or door so should be wiped up immediately

Operating the Self-Cleaning Oven

Before Setting Oven

Controls, Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven. (Oven shelves may be left in oven. Note: Shelves will discolor after

the self-clean cycle.)

Step 2:

Wipe up heavy soil on oven bottom. If you use soap, rinse thoroughly before self-cleaning, to

prevent staining.

How to Set Oven for Cleaning

Step 1: Turn OVEN SET and OVEN TEMP knobs to CLEAN.

will snap into final position when the CLEAN location is reached.

Controls

Step 3: Set the automatic oven timer:

Make sure

and the DELAYED START dial

show the correct time of day. When the DELAYED START knob is pushed in and turned, it will “pop”

into place when the time shown on the range clock is reached.

●

Decide on cleaning hours necessary.

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

both

the range clock

A. Oven Front Frame B. Oven Door Gasket C. Openings in Door D. Rotisserie Receptacle E. Oven Light

Step 3:

●

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. 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 or around self-cleaning oven.

●

Clean top, sides and outside front of oven door with soap and water. Do not use abrasives or oven cleaners.

Step 4:

Close rotisserie receptacle (D) on

models so equipped.

Step 2:

Slide the LATCH HANDLE to the right as far as it will go.

. Add these hours to present time of day, then push in and turn STOP dial clockwise to this desired stop time. CLEANING light glows, showing cleaning is starting.

The LOCKED light will glow, indicating oven is hot and door cannot be opened. Oven door and window get hot during self cleaning. DO

TOUCH.

—.

Step 5:

Close oven door and make sure

oven light (E) is off.

Follow These Steps after Self-Cleaning

After cleaning is complete, the door will stay locked until the oven cools and the LOCKED light goes off. This takes about 30 minutes.

Stepl:

When LOCKED light is off, slide the LATCH HANDLE to the left as

far as it will go and open the door.

Step

Turn OVEN SET knob to OFF.

Step 3:

Turn OVEN TEMP knob to

NOTE:

stop cleaning at a later time than shown on clock, push in and turn DELAYED START dial to time

you wish to start. Add the hours

needed for cleaning to this “start” time, then push in and turn STOP dial to this desired stop time. Oven will automatically turn on and off at the set times.

If you wish to start and

Wm.

Questions and Answers

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

A. Check to be sure your

DELAYED START dial is set to the same time as the range clock. Also check to be sure LATCH HANDLE is moved to the right.

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 use commercial oven

cleaners on any part of my self-cleaning 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.

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. After having just used the

oven, the LOCKED light came on and I could not move the LATCH HANDLE. Why?

A. After several continuous

temperature bakings or the LOCKED light may come on. The oven door can’t be latched for self-cleaning while the LOCKED light is on. If this happens, let the oven cool until the LOCKED light goes off. Then the oven door can be latched for self-cleaning.

What should I do if excessive

smoking occurs during cleaning? A.

This is caused by excessive soil,

and you should switch the OVEN

high-

broilings,

SET knob to OFF. Open windows

to rid room of smoke. Allow the

oven to cool for before opening the door. Wipe up the excess soil and reset the clean cycle.

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

A. Yes. This is the metal heating

and cooling during both the

cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes, there maybe a slight odor during the first few cleanings.

Failure to wipe out excessive soil might also cause an 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. They do not affect how your oven performs.

Q. Why do I have ash left in my oven after cleaning?

Some types of soil will leave a deposit which is ash. It can be removed with a damp sponge or cloth.

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 wish 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.

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

A. Yes.

the shelves may lose some luster and discolor to a deep gray color.

After the self-clean cycle,

at least one hour

Care and Cleaning

(See Cleaning Guide on page 24.)

Proper care and cleaning are important so your oven(s) will give you efficient and satisfactory service. Follow these directions carefully in caring for your oven(s) to assure safe and proper maintenance.

Porcelain Enamel and Painted Surfaces

Any acid foods spilled (such as fruit juices, tomato or vinegar) should be wiped up immediately. See guide for cleaning directions.

Lamp Replacement

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your oven at the main fuse or circuit breaker panel.

lamp cover and bulb cool completely before removing or replacing them.

The oven with a glass is held in place with a bail-shaped wire.

1. TO REMOVE, hold hand

under cover so it doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY

SCREWS TO REMOVE COVER.

Be sure to let the

lamt) (bulb)

r~rnovable

is covered

cover which

—

2. Replace lamp with 40-watt home appliance bulb.

3. ~ REPLACE cover, place it into groove of lamp receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.

4. Connect electric power to oven.

—

Adjusting Oven Thermostat

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

factory setting over the years, and 5 to 10-minute differences in timing between an old and a new oven are

not unusual. Your oven has been set correctly at the factory and is more

apt to be accurate than the oven

which it

find that

brown too little or too much, you

may make a simple adjustment in

the OVEN TEMP thermostat knob.

PULL KNOB OFF SHAFT. LOOK

AT BACK OF KNOB AND

CURRENT SETTING BEFORE

MAKING ANY ADJUSTMENT.

To increase temperature, turn

toward HI; to decrease, turn toward

LO. Each notch changes temperature

10”F.

Follow appropriate instructions at

right to adjust your oven thermostat.

replaced. However, if

y~ur

foods consistentl~

N~E

you

Remove knob, and hold so pointer is at top of knob. Using a potholder 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 word 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 pointer firmly against knob. Return knob to range, matching flat area on knob and shaft.

Recheck oven performance before making an additional adjustment.

Pull off knob. Loosen both

screws on back of knob.

2. Move pointer one notch in desired direction. Tighten screws.

3. Return knob to oven, matching flat area of knob to shaft.

NOTE: On double-oven model, be certain knobs are returned to shafts from which they were removed.

Recheck oven performance before making an additional adjustment.

—

Cleaning Guide

Note: Let oven parts cool before touching or handling.

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Oven Control

Knobs

MATERIALS TO USE

●

Soap

and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher

●

Mild Soap and Water

GENERAL DIRECTIONS

broil

Do not clean the bake unit or NOTE: The bake unit is hinged and can be residue, or ash accumulates around the bake unit, gently wipe around the unit water.

Drain fat, cool pan and rack slightly. (Do

Sprirdde

on detergent. Fill the pan with warm water and spread cloth or paper towel over the

unit. Any soil will burn off when the unit is heated.

li~

gently to clean the oven floor. If spillover,

not let soiled pan and rack stand in oven to cool.)

rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry.

O~ION:

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 oven, making sure to match flat area on the knob and shaft.

Outside Glass Finish

●

Soap

and Water

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not

allow

water to run down inside the surface of glass while

cleaning.

Metal, including Chrome

Porcelain Enamel

minted

and

Surfaces

and Water

●

Paper Towel

● Dry

Cloth

●

Soap and Water

DO N~ USE steel wool,

abraaiv~ ammonia, acids or

commercial oven

DO cleansing abrasives. These might scratch tbe

USE oven cleaners,

cleanem.

powdem or harsh

surtice.

Wash, rinse, and then polish with a dry cloth.

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

●

Soap

and water when cooled and then rinse.

Oven

DOOP

●

Soap

and Water

cleansing powdera or harsh

abrasives.

USE oven cleaners,

SELF-CLEANING OVEN: For inside of door, clean ONLY tbe door liner outaide the gasket. The area inside the gasket is automatically cleaned when the oven is in the cleaning cycle. DO N~ rub or damage the gasket. Avoid getting soap and water on the gasket or in the slots on the door. After washing, be sure to rinse area outside gasket thoroughly—soap left

when oven is reheated.

on liner

Use soap and water to clean the top, sides, and front of the oven door. NON-SELF-CLEANING OVEN: (lower oven on model

JKP27)

Use soap and water to thoroughly clean the top,

sides, front and inside of oven

on liner causes additional stains when oven is reheated.

Oven Gasket* Oven

Line#

For Self-Cleaning Oven

●

Soap

and Water

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 to avoid additional stains.

soiling, use your self-cleaning cycle often.

For Non-Self-Cleaning Oven (lower oven on model

JKPZ7)

●

Soap

and Water

● Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

Cool before cleaning. FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially meat) will prolong the time between major cleaning.

causes additional

stains when oven is reheated.

Rinse thoroughly—soap left on liner

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning also wipe thermostat bulb.

Shelves (See Self-Cleaning

CAUTION: When in use.

or towel. When

●

Soap and Water

cleaning,’av~id

light

bulbs can become warm

touching warm lamps with

enough

to break if touched with moist cloth

cl~aning

cloths if lamp cover is removed.

Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean by hand and rinse thoroughly.

Oven Directions)

Meat Thermometer

Rotisserie Spit, Forks

Screws, Frame *Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration.

●

Soap and Water Cool before cleaning.

●

Soap-Filled Scouring Fad tilled

●

Soap and Water Soak in

●

Commercial Oven Cleaner

scouring pad, rinse and dry. DO N~ STORE IN OVEN.

hot,

sudsy

DO NOT IMMERSE IN WATER. Scour stubborn spots with

water; scour to remove cooked-on food or sauces; wash.

Spillovers

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

witlr

warm

spattcrings,

etc., wash with soap

%lish

with a dry cloth.

causea

additional stains

door. Rinse well—soap left

For heavy

afier

cooking

soap-

should be wiped up

self-

Questions? Use This Problem Solver

PROBLEM OVEN

DOES

WORK

AU~MATIC

TIMER DOES WORK PROPERLY

FOOD DOES NOT

BROIL PROPERLY

OVEN

POSSIBLE CAUSE AND REMEDY

Difficulty may be in the main distribution panel of your

circuit fuse, a tripped oven circuit breaker, the main fuse or the main circuit breaker,

the

depending on nature of control box uses fuses,

SOMEONE FAMILIAR WITH

one

of these procedures, the fuse blows or circuit breaker trips

NOTE: Apartment tenants or condominium management to perform this check before calling for service.

Oven controls are not properly set. On self-cleaning oven, door left in locked position after cleaning.

Check to be certain step-by-step directions were followed correctly. Review pages on use of timer.

OVEN SET knob not set at OVEN TEMP knob not set at BROIL. Door

not

left ajar as recommended. Improper shelf position is being used. Check Broiling Guide. When using special meat thermometer (on models so equipped), end not inserted fully

into oven receptacle or probe not placed in food properly. Necessary preheating was not done.

Food is being cooked on hot pan.

Cookware is not suited for broiling. Aluminum foil used on the broil pan rack has not been fitted properly and slit as

recommended.

power supply. If a circuit breaker is involved, reset it.

the

oven fuse (a cartridge-type) should be changed BUT ONLY

ELECI’RICAL

ownem should

BROIL.

house caused

CIRCUITS. If, after performing

request their building

by a blown oven

again,

call for service.

the

FOOD DOES NOT ROAST OR BAKE PROPERLY

OVEN WILL SELF-CLEAN

—

OVEN SET knob not set on BAKE. OVEN TEMP knob not set correctly.

Shelf position is incorrect. Check Roasting or Baking Guide.

Oven shelf is not level. When using meat thermometer (on models so equipped), end not fully seated in oven

receptacle or probe end not in meat correctly. Wrong cookware is being used. When roasting, pan is too small. A foil tent was not used when needed to slow down browning during roasting.

Automatic timer

advanced beyond the time noted on oven clock. The STOP dial was not advanced for long enough. Both OVEN SET and OVEN TEMP knobs must be at CLEAN setting. A thick pile of spillover when cleaned

have insulated the area from further heat. Latch not moved to the right.

diai/dials

not set or not set properly. The

leaves

a heavy layer of ash in spots which could

S~P

dial must be set and

The Problem

solver

(continued)

PROBLEM OVEN DOOR WON’T

LATCH

OVEN LIGHT

DOES

WORK

I I

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

GE Answer Center”

S00.626.2000 consumer information service

POSSIBLE CAUSE AND REMEDY

Turn OVEN SET knob to CLEAN. Glowing Locked Light

indicates oven is too hot from previous use and door won’t latch. To cool oven, open door wide, then Latch can be moved.

OVEN SET knob must beat CLEAN or OFF before latch can be moved.

Light

bulb is loose.

Bulb

is defective. Replace.

Switchoperatingovenlightisbroken.Callforservice.

after

knob is turned

—

Wdll

Be There

With the purchase of your new GE appliance, receive the

-- assurance that if you ever need information or assistance from GE, we’ll be there. All you have to do is call-toll-free!

In-Home Repk

Service

Contrac&

GEAnswer Center@

Whatever your question about any GE

major

appliance, GE Answer

information service is available to help. Your call-and your will be answered promptly and courteously. And you can call any time. GE Answer open 24 hours a

Cente#

day

7 days a week.

Cente@

question—

service is

Service

8@o-GE-cAREs

AGE Consumer Service professional

—

will provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service

today or tomorrow, or at your convenience

weekda~ 9:00

days). Our factory-trained technicians know your appliance inside and so most repairs can be handled in just one visit.

—

(7:00

a.m. to

am. to

7:00

2:00

p.m. Satur-

p.m.

out—

800-626-2!t?!t?4

You can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires. Pur-

chase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a year contract, you’re assured of

mtitiple-

fiture

service at today’s prices.

Pam andAccewories

800-626-2002

individuals

own appliances can have needed parts or accessories sent directly to their home, free of shipping charge! The GE parts system provides access to over 47,000 parts. ..and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and Discover cards are accepted.

User maintenance contained in this

dms

intended to be performed by

any user. Other servicing generally

shotid

vice personnel. Caution must be

exercised

may cause unsafe operation.

qtiled

to service their

instrucdons

booldet

cover

be referred to

q&ed

since improper servicing

ser-

Telecommunication Device for the Deaf

s—mlm.

,“! . . ..

For

..— - . . .

,..—. .- . -—.- ~...

C&omers WZh

SpecialNeeds...

800.626.2000

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited free of charge, call 800.626.2000.

or speech who have access to a TDD or a conventional teletypewriter may

call

to request information or service.

mobili~.

Consumem

To obtain these

items

with impaired hearing

800-TDD-GEAC (800-833-4322)

Save

proof

YOUR GE ELECTRIC RANGE

original purchase date

WARRANTY

such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS

COVERED ●

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

anypaff of

because of a manufacturing defect.

se~icetripstoyourhometo

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product,

Dlease

Consumer Affairs office at the address below, or call, toll free:

GE Answer Center”

800.626.2000 consumer information service

. Improper installation.

the range

contact vour dealer or our

that fails

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

mainland states, Hawaii and Washington, warranty is the same except that it is LIMITED because vou must ship the product or for the service technician’s travel costs to your home.

All warranty service will be provided

by our Factory Service Centers or by our authorized Customer

servicers during normal working

hours. Look in the White or Yellow Pages

of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY

SERVICE, GENERAL

HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

CARE” SERVICE.

D.C.

In Alaska the

to{he

servi~e ~hop

ELECTRIC-

Dav

Care@

. 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.

WARRAN~R

FOR CONSEQUENTIAL DAMAGES.

NOT

RESPONSIBLE

Some

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

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

No.

49-8128

—

Part No. 164 D2092P167 Pub.

6-90 CG

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

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, write:

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

JKP07J

JKP07GJ

JKP07WN JKP27GJ

JKP16GJ

JKP27J

JRP03J

JRP03GJ

JRP14GJ

GE 49-8128, JKP07WN, 164 D2092P167, JKP07GJ, JKP07J User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

WARRANTY