GE 49-8255 User Manual

Download

Page 1

Щ^ВВВв %^й

^В%0ЫШШВИШ^ Sb,B4^%P9,B В%в> в BSBBB^W

Safety inStfucraoiiS.

Operating instructions. Tips

Aluminum Foil Automatic Timer and Clock Canning Tips

Energy-Saving Tips....................

Features Oven

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

Baking, Baking Guide.............

Broiling, Broiling Guide

Control Settings.................

Light Bulb Replacement.........

Roasting, Roasting Guide......

Self-Cleaning Instructions......

Thermostat Adjustment

Surface Cooking

Control Settings.....................

Cooking Guide.........................

Cookware Tips.........................

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

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

.....

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

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

Car® and Cieanirig

Cleaning Guide Door Removal Oven Vent Storage Drawer

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

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

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

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

....

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

.......

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

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

........

.........

........

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

........

......

.........

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

..........

...........

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

.........

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

.Z-0

4,19,23

13-22

1A-1A

18-20

13,25

...17,18

21,22

8-11

10,11 10,11

23-26

25,26

6,7

26 24 24

Frobisfti Soaver

IF YOU NEED SERVICE.

If yoe received a damaged range...

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

Save time and money. Before yon request

service...

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

To obtain service, see the 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 eases, this will solve the problem.

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

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

Read ail instructions before using ibis appuance.^

IMPORTANT SAFETY NOTICE ' : ■ ; '

The California Safe Drinldng Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harni, and requires businesses to warn customers of potential exposure to such substances.

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

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

Page 3

When using electrical appliances, basic safety precautions should be followed, including the following:

® Use this appliance only for its intended use as described in this manual.

® Be sure your appliance Is properly Installed

and grounded by a qualified technician in accordance with the provided installation instructions.

® Don’t attempt to repair or replace any part of your range unless it is spedfically recommended In this book. All other servicing should be referred to a qualified technician.

® Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT THE. HOUSEHOLD DISTRIBUTION PANEL BY

REMOVING THE FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER.

Never wear loose-flitliig or hanging garments while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe bums.

® Use only dry pot holders—^moist or damp pot

holders on hot surfaces may result in bums from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

® For your safety, never use your appliance for warming or heating the room.

® DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE YICINITY OF THIS OR ANY OTHER APPLIANCE,

® Keep hood and grease fílters clean to maintain good venting and to avoid grease fires.

WARNIMG^—^AII ranges can tip and

~~T ^ injury could result. To prevent

^ accidental tipping of the range,

attach it to the wall and floor by

I installing the Anti-Tip device

supplied. (See Installation Instructions.) To check if the

device is installed and engaged properly, carefully tip the range forward until it engages the device.

if you pull the range out from the wall for any reason, make sure the device engages the range when you push the range back.

® Do not leave children alone—children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

® Don’t allow anyone to climb, stand or hang on the door, drawer or cooktop. They could damage

the range and even tip it over, causing severe ■ personal Injury, .

® CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A MANGE OM ON THE

BACKSFLASH OF A RANGE—CHILDREN

ITEMS COULD BE SERIOUSLY INJURED, ® Dci not store flaiMiiiaMe materials In an oven or

near the cooktop.

® Do not lei cooking grease or other ilsmmable

materials accumulate In or near the range.

«Do not use water on grease ores. Never pick up a flaming pan. Smother

flaming pan on surface unit by covering pmi completely with well-fitting lid, cootóe sheet or flat tray, or if available, use dry chemical or foamtype extinguisher. 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. ® Do not touch heating elements or Interior

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

Potentially hot surfaces include the cooktop, areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door and metal trim parts above the door. Remember: The inside surface of the oven may be hot when the door is opened

® Wlieu cookhig pGFk,follGw the directions exactly and always cook the meat to an internal temperature of at least 170°R 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.

(continued next page)

m m

► ... .дам r/f да.

Page 4

IMPORTANT SAFETY MSTMUCTIONS

(continued)

Oycii

® Siaiid away from raEge when opening oven door. Hot air or steam whteh escapes can cause hiiriis to hands, face and/or eyes.

® heat lifiopened food containers In the oven. Pressure could build up and the container could burst, causing an injsjry.

® Keep oven vent unobstructed. . , '

« Keep oven free from grease buildup.

® Place oven shelf in desired position while oven. Is cool, if shelves must be handled when hot, do not let pot holder contact heating units in the oven.

® Piililng out shelf to the shelf stop is a , convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.

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

® Do not use your oven to dry newspapers. If overheated, they can catch fire.

® Do not use oven for a storage area, items stored in an oven can ignite.

® Do not leave paper products, cooking utensils, or food In the oven when not In use.

SeIf»C!eanlMg Oven

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

® 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.

® Clean only parts listed In this Use and Care Book, '

® Before self-deanlng the oven, remove broiler pan and other cookware.

Surface Cooking Units

® Use proper pan size—This appliance is equipped with different

size surface units. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

® Never leave surface units unaitended at high heat settings. Boiiover causes smoking and greasy

spillovers that may catch on fire.

® Be sure drip pans and vent are not covered and are in place. Their absence during cooking could damage range parts and wiring.

® Don’t use aluminum foil to line drip pans or anywhere in the oven except as described in this

book. Misuse could result in a shock, fire hazard or

damage to the range. ® Only certain types of glass, glass^ceramic,

earthenware or other glazed containers are suitahle for cooktop service; others may break because of the sudden change in temperature. See section on Surface Cooking for suggestions.

® To minimize the possibility of burns, ignition of, flammable materials, and spillage, the handle of a container should be turned toward the Genter of the range without extending over nearby surface units.

® Always turn surface unit to OFF before removing cookware.

® Keep an eye on foods being fried at HI or

MEDIUM HIGH heat settings. . .

® To avoid the possibility of a burn or electric shock, always he certain that the controls for all surface units are at OFF position and all colls , are cool before attempttng to remove the unit ■

® Don’t immerse or soak removable surface units. Don’t put them In a dishwasher. Do not selMean the surface units In the oven, . .

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

® Be sure to wipe up excess spillage before starting the Self-Clean operation.

штшт

.........

® When flaming foods are under the hood, turn the fan oE The fan, if operating, may spread the flame.

® Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

Page 5

IMPORTANT SAFETY INSTRUCTIONS

(continued)

® Use little fat for effective shallow or deep-fat fryiHg. Filling the pan too full of fat can cause spillovers when food is added.

® If a comhlnatioii of oils or fats will he used In frying, stir together before heating, or as fats melt slowly.

ENERGY-SAVING TIPS

Oven Cooking

® Preheat oven only when necessary. Most foods will cook satisfactorily without preheating. If you nnd preheating is necessary, watch the indicator light, and

niii fonii in nve.n nrnmntiv after the liffht ffoes out.

® Always turn oven off before removing food. ® During baking, avoid frequent door openings. Keep

door open as short a time as possible if it is opened.

1/arvwaoio incF/ao/I incl"

W^llipiWLW V^VV^ll \JX jctov VTAXW-

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 amount of time.

® Use residual heat in the oven whenever possible to

iliilMi UUUiSJllg uvcii iiic^aio, r^is>KJ au.VI

rolls or precooked desserts to a warm oven, using residual heat to warm them.

r-X /1/1/-»n Ale i~\ ri/4/^

® Always heat fat slowly, and watch as it heats. ® Use deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

SAVE THESE INSTRUCTIONS

Surface Cooking

«Use cookware of medium-weight aluminum, with tight-ntting covers, and flat bottoms which complet cover the heated portion of the surface unit.

V^UUÜv iiCMi VCgIÜPtaUlCô Wltll a iiiiiiiiiiuiii aiuv/uiAi. v/x

water in a covered pan.

A -fr\i-\Ao \17l-10ri Kr^tiftîrïrr tViAin ninr*lr1v tn rnnUna

vvatvxx XV/UUO VVllWlX w/xxâa^xaji^ «.axwjiaji vv/

temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to low-est setting

that will keep it cooking. * Use residual heat with surface cooking whenever

possible. For example, when cooking eggs in their shells, bring water and eggs to a boil, then turn to

Li’ Lj 11tr\ r^r\rtt'nl At"A

VyX’X’ pWôlllUil CUIU. LWVLl LV/UIVVVCUU VVXtll XJU WJ wuxxxj^xww

the cooking.

mSSmS^^^^SmSmmmSsi

Page 6

\//L

......

I rf->4 ,«r^ -BT^ -a- X -B- X-HTii "BTIh A T

J^’EATUKJiS UF YUUK KATNlxF

JBP22GR

■a-TTii “BTi

JISrZZM

JBP24GR

JBP26AR

JJSrZfiljrM

TT6

TT«»

JBP26WR

JBP27GR

(NOTE: Not all doors have windows.)

^—Support Rods

Some models have lift-up

irip Wells S cooktops for easier cleaning.

Page 7

Feature Index (Not aii models have ail features.)

1 Storage Drawer (on some models)

2 Anti-Tip Device (See Installation Instructions.)

Т5-ГЛ-П TTnif-

JU^XV/XX V«/XAXi.

4 Door Latch (Use for Self-Clean only.)

5 Oven Cycling Light

6 Surface Unit Controls

7 Oven “ON” Light

8 Oven Set Control

9 Automatic Oven Timer, Clock and Minute Timer

10 Oven Temp Control

1 1 TT-nif Tri/iir'Cltr^r T in-lif

XX k^UXXiXW./ W'XXXL V^X^ X1A\XXWC«.«.4/X Х^Х^ХХЪ

12 Oven Cleaning Light 13 Broiler Pan and Rack (on some models)

(Do not clean in Self-Cleaning Oven.)

14 Oven Vent

(Located under the right rear surface unit.)

Explained

on page

25,26

3,27, 29

21,22

17-20,26

(й

!»te

15 Lift-Up Cooktop (on some models) 16 Calrod® Surface Unit, Drip Pans 17 Model and Serial Number Location

«I^WJIXXXXVX UXW XC4XXKV' %X4./V/X \/X l.yWXXXXAV«> i>XXW «.«. TT wx у

18 Oven Interior Light (on some models)

(Comes on automaiically when door is opened.)

19 Oven Shelf Supports 20 Oven Shelf (Number may vary.) 21 Bake Unit (May be lifted gently for wiping the oven floor.) ZrZ vjvcii Jbigiii owiiuii (lui muucis wuii uvcu wuiuuw; 23 Anti-Tip Label

fonfT/i Игмлг r\r ctr^rdfri^ г^‘Гd\x/p■г^

23,26

13, 26

1 *1

— .

fS>

Page 8

At both OFF and Hi the control “clicks” into position. You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit at the heat level or power level you set.

How to Set the Controls

Push the knob in and turn in either direction to the heat setting you want.

Heat Setting Guide

HI—^Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

MEDIUM HIGH—(Setting halfway between HI ^d MED) Maintains a fast boil on large amounts of food.

MED—Saute and brown; keeps food at a medium boil or simmer.

MEDIUM LOW—(Setting halfway between MED

and LO) Cook after starting at HI; cooks with little water in covered pan.

LO—Used for long, slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

NOTE; Surface Indicator Light may glow between LO and OFF, but there is no power to the surface units.

Be sure you turn control to OFF when you finish cooking. The surface unit indicator light will glow when ANY heat on any surface unit is on.

□□ □□

OFF

MEDIUM w

LOW

MED

MEDIUM

HIGH

Wok Cooking

Page 9

'O’r^T^yfU' A »^¥¥SC?

AA^iVJJCi M.MJTO

Canning should be done on surface units only.

pAtC tVl5^t KAl/r\nH r\riA inr*K r\f Cllrfor»0

A Wkj VA&MV W^vwjiava urw^ v/A«<W» vrixV' AttWAI \Ji «7UAACAVW UAAAi. «9

drip pan are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

Observe the Following Points In Canning

1. Be sure the canner fits over the center of the

surface unit, if your range or its location does not allow the carmer to be centered on the surface unit, use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms. Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottom canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could

eventually harm cooktop surfaces surrounding

surface units.

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid bums from steam or heat, be careful when canning,

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by: (1) using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water.

CfP

Page 10

SURFACE COOKING GUIDE

Cookware Tips

1. Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metáis. Cast-iron and coated cast-iron cookware are

slow to absorb heat, but generally cook evenly at low or medium heat settings. Steel pans may cook unevenly if not combined with other metals.

2. To conserve the most cooking energy, pans should

be flat on the bottom, have straight sides and tight

fitting lids. Match the size of the saucepan to the size of the surface unit.

Food Cereal

Commeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunnv-side-uo

Poached

Scrambled or omelets

Fruits

Meats

Braised: Pot roasts of

beef, lamb or veal;

pork chops and steaks

Pan-fried: Tender

chops; thin steaks up

to 3/4-inch; minute

steaks; hamburgers;

franks and sausage;

thin fish fillets

Directions and Settings

Cookware

Covered Saucepan

to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

Uncovered Saucenan

HI. Stir together water or milk and cocoa ingredients. Bring just to aboil.

Percolator HI. At first perk, switch

Covered Saucepan

4-^ J r\

jicaL lu HI. Cover eggs with cool

water. Cover pan, cook until steaming.

Covered Skillet

UilGUVCiCU

MEDIUM HIGH, Melt butter, add eggs and cover skillet.

Skillet

Covered Saucepan

Uncovered Skillet

Saucepan

»..overea Skillet

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

XJT Tn

X.XJ.« All v\-rvwi^\x pan x/xxxig

r*r\xrawaA

non n nr

fruit and water to boil.

HI. Melt fat, then add meat. Switch to MEDIUM HIGH to brown meat. Add water \ji uiui;i Í14UÍU.

Uncovered Skiilet

HI. Preheat skillet, then grease lightly.

Directions and Settings to Complete Cooking

MEDIUM LOW or LO, then add cereal. Finish timing according to package directions.

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

LO to maintain gentle

LO. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MEDIUM HIGH until whites are just set, about 3 to 5 more minutes.

r\ WTU^^

auu vv

bottoms of eggs have just set, carefully turn over to

V'VrV'Jn. WUX^X kSXVftV'»

LO. Carefully add eggs. Cook uncovered about 5 minutes at MEDrJM hiGH.

MED. Add egg nuxture. Cook, stirring to desired doneness.

xwv^« wxxxx v/vvaox\/xiaxxjr cxxt\x

check for sticking.

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

Comments

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

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for

Q inline loco íir\r

O XWWV'X

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

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir

last few minutes. When set, fold in half.

water per pound of fruit.

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

allow more cooking time.

before it is browned, if desired.

Liquid variations for flavor could

be Wine, fruit or iomato juice or

meat broth.

Timing; Steaks 1 to 2 inches: 1 to

2 hours. Beef Stew: 2 to 3 hours.

Pot Roast: I'A to 4 hours.

Pan frying is best for tiiin steaks

and chops. If rare is desired,

preheat skillet before adding meat.

Page 11

3. Deep Fat Frying. Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high iemperauires. Keep range and hood clean from accumulated grease.

NOT OVER 1"

nVPR 1"

Food Meats

Fried Chicken

Pan-fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish. Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; ÍOngüc¡ etc.

Melting chocolate,

__ marshmallows,

butter

Pancakes or French toast

rnsm

Noodles or spaghetti

Pressure Cooking

Pudding, Sauces, Candles, Frostings

Vcgeiafcira

Fresh

Frozen

Sauteed: Onions; green peppers; niliShrOOniSj Cclcfy; 6ÍC.

Rice and Grits Covered

’ 1

Cookware Covered

Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large SauCepEO

Uncovered Saucepan.

Skillet or Griddle

Large

Covered

Ui JTUl

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Sauce pan

Directions and Settings to Start Cooking

Ш. Melt fat. Switch to

\>fi7r\Tf T\>f mn« tn

WATA AAAVJiAA 1/А\/УУДа

chicken.

HI. In cold skillet, arrange

bacon slices. Cook just until

Sioliing to Sizzle. HI. Melt fat. Switch to MED

to brown slowly.

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

MEDIUM LOW. Allow 10 to 15 minutes to melt through. Stir to smooth.

MEDIUM HIGH. Heat sWllet

8 to 10 minutes. Grease lightly.

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so bcihng does not stop.

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

Hi. Measure 1/2 to 1 inch water in saucepan. Add salt ailu prCpoFCu Vegetable. In covered saucepan bring to boil.

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

HI. Bring salted water to a boil.

Directions and Settings to Complete Cooking

LO. Cover skillet and cook

UlIVll

few minutes. .

Comments For crisp, dry chicken, cover

vrt»jr cuvwi 1Э rtr tVVAlAAfg

for 10 minutes. Uncover and cook, turning occasicmally

feH" 10 to 20 minutes.

MEDIUM HIGH. Cook,

turning over as needed.

LO. Cover and cook until tender.

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

Meat may be breaded or marinated in sauce before frying.

LO. Cook until fork tender.

Cwater should poii slowly.) For very large amounts, medium heat may be needed.

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

diium auiiawc uiiu. vYticii luciuii^ iimiMuiioiiuwd»

add milk or water.

Cook 2 to 3 minutes per side.

Thick batter takes slightly

IrtnOPir fi.riP Turn rvvpr

*“■**&*'*

pancakes when bubbles rise to surface.

MEDIUM HIGH. Cook uncovered until tender. For large amounts, H! may be needed to keep water

Use large enough kettle to prevent boilover. Pasta

doubles in size when cooked. at rolling boil throughout entire cooking tirne.

MEDIUM HIGH for foods cooking 10 minutes or less.

Cooker should jiggle 2 to 3

times per minute. MED for foods over 10 minutes.

LO. To finish cooking.

Stir frequently to prevent

sticking. MED. Cook 1 pound 10 to 30

or more minutes, depending

Uncovered pan requires more

water and longer time. on tenderness of vegetable.

LO. Cook according to time

on package.

MED. Add vegetable.

Cook until desired

Break up or stir as needed

while cooking.

Turn over or stir vegetable as

necessary for even browning.

tenderness is reached. MEDIUM LOW. Cover and cook

according to time.

Rice and grits triple in volume

after cooldng. Time at

MEDIUM LOW. Rice; 1 cup

ncc and 2 cups water for 25

minutes. Grits: 1 cup grits and

4 cups water for 40 minutes.

Э5

§3

Г5

Mi«

Page 12

AUTOMATIC TIMER AND CLOCK

The automatic timer and clock on your range are helpful devices that serve several purposes.

To Set the Clock

To set the Clock, push the knob in and turn the clock hands to the correct time. (The Minute Timer pointer will move also. Let the knob out, then turn the Minute Timer pointer to OFF.)

Minute Timer

The Minute Timer has been combined with the CLOCK. Use it to time all your precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

STOP TIME DELAY START

I * //y * I

19 o'''' 12

i-s fill 3=' ' '

vf..-

'//iln''' ''//iln''

PUSH To TURN

To Set the Minute Timer

To set the Minute Timer, turn the center knob, without pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked, up to 60, in ¿le center ring on the clock.) At the end of the set time, a buzzer sounds to tell you time is up. Turn knob, without pushing in, until pointer reaches OFF and buzzer stops.

12 , Clock

Questions and Answers

O. Must the dock be set on correct time of day when I wish to use the Automatic Timer

for baking?

A. Yes, if you wish to set the DELAY START or STOP TIME dials (on some models) to turn on and oil 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 (DELAY START and STOP TIME dials) are used with TIMED BAKED

function only.

O. Should 1 change the clock while I’m Time Cooking in the oven?

A. The clock should not be changed during any program that uses the oven timer. You must either

stop those programs or wait until they are finished

before changing time.

Page 13

Do not lack the even uGOr With the uGGF Istch 8liC8pt when self-cleanliig.

Before Using Your Oven

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.

Oven Controls

Some models have one oven control knob—OVEN TEMR Other models have two oven control knobs—OVEN TEMP and

OVEN SET. The OVEN SET knob has settings for BA,KE, TIMED BAKE, BROIL and OFF.

2. Check oven interior. Look at the shelves. Take a practice run

at removing and replacing them properly to give sure, sturdy support.

OVEN TEMP control ÌH£lirii2inS

the temperature you set, from WARM (150°F.) to BROIL (550°F.) and also at CLEAN (880°F.). On some models, the OVEN TEMP knob also tUiiis the oven OFF.

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

3. Read over information and tips that follow,

4. Keep this book handy so you can refer to it, especially during the first weeks of using your new range.

PREHEATING the high temperature settings, is speedy. It rarely takes longer than

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

The Oven On Light will glow any

time the OVEN SET knob is not in the OFF position.

PS a

tí

fb w

Oven Light (on SGiiic mCdels)

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 the front of the door.

Oveii Interior Shelves

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

TO REMOVE ■ THE SHELVES from the oven, pull

the shelf toward you, tilt front end upward and pull the shelf out.

TO REPLACE, place the shelf on shelf support with

stop-locks (curved extension under shelf) facing up and toward the rear of the oven. Tilt up front and push shelf toward the back of the oven until it goes past

■’stop” on the oven wall. Then lower the front of the shelf and push it all the way back.

The oven has four shelf supports—

A (bottom), B, C and D (top). Shelf positions for cooking

food are suggested on Baking, Roasting and Broiling pages.

§5

Page 14

Adjusting Oven ThennMtat

POINTER

______________

I /NU/XA \ if-fX

Back of

OVEN TEMP knob

Use the time given in your recipe when using the oven for the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an oid and a new oven of 5 to iO

lllilJtULW^ CUV UllUOUCU. X^Ul UWIA lAOd UWIi dVi

correctly at the factory and is more likely to be accurate than the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

Front of

OVEN TEMP knob

To adjust the thermostat knob:

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

2. Loosen both screws on the back of the knob.

3. If the oven temperature seems too hot, move the pointer toward the words MAKE COOLER. If the

t#»mnpratiirf» cppmc tr»ni Pfvrvl mnvp thp nnintpr tnwarrl

IrVAAAJlirVA MV««* W JUUiVr T W «BAV J^V^aJlBV«^* VViV V f V«* ««

the words MAKE HOTTER. Each notch will change the oven temperature about 8 degrees Fahrenheit.

4. Tighten the screws.

5. Replace the knob, matching the flat area of the knob to the shaft.

How to Set Your Maiige for Baking

Step 1; Place food in oven, being

r»tfartair» trv \

space between pan and walls of

oven for good circulation of heat.

UiyVFVXX X XAAVXA \JX

OVEN TEMP

Step 2; Turn OVEN SET knob (on some models) to BAKE and OVEN TEMP knob to the temperature you desire.

Step 3: Check food for doneness at

_________

I.1I11V UU iwipv. V^UUIV

longer if necessary. Switch offbeat and remove foods.

Page 15

HOW TO TIME BAKE

some moaeis)

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you setr^(Use TIMED BAKE on the

OVEN SET knob.)

How to Set Immediate Start and Automatic Stop

MSSTPEr.« Koirim-iirirr »TrioL-za

sure the hands of the range clock show the correct time of day.

To start cooking immediately and turn off automatically, you must turn the OVEN SET knob to TIMED BAKE. Remember, foods

continue cookmg after controls are off because the oven retains heat for a long time, if the oven door is not opened.

xticuvv O

STOP TIME DELAY START

ox /<- OV |2

tv?

PUS H T O T UR K

X« xvj piup xiulc:, puMi m

knob on STOP TIME di^ and turn pointer to time you want oven to turn off; for example 6:00. The DELAY START dial should be at the same position as the time of day on clock.

OVEN SET

OVEN TEMP

step 2; Turn OVEN SET knob to

TIMED BAKE. Tam OVEN TEMP knob to oven temperature, for example 250°F. The oven will start immediately and will stop at

the time you have set.

How to Set Delay Start and Stop

Delay Start and Stop is setting the

oven timer to turn the oven on and off automatically at a later time than the present time of day. You must use the TIMED BAKE setting.

Clock

STOP TIME DELAY START

'< n ^ '< a

PUS H T O T UR N

Step li To set start time, push in

knob on DELAY START dial and turn pointer to time you want oven to turn on, for example 3:30.

\ X .12 .

^ xWOJFFyjs.

0al

>lpf

Clock

STOP TIME DELAY START

\ 12 ,

2a OFF

|3®3j |9 0,a|

Step 2: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to

turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

Foods that are highly perishable,

such as milk, eggs, fish, stuffings,

poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the

growth of harmful bacteria. NOTE: Be sure that oven light is

off because heat from the bulb will speed harmful bacteria growth.

NOTE; The time on STOP TIME dial must be later than the time shown on range clock and DELAY START dial.

Step 3: Turn OVEN SET kxUob to TIMED 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

A1C4V«^ aWk* YTlA^Ai WWVlVAlIg Ad

completed, turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(S) at TIMED BAKE setting may work differently than they do at BAKE setting. Carefiiiiy recheck the steps

given above. If all operations are done as explained, oven will operate as it should.

W/I^An in

Page 16

BAKING GUIDE

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

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, cns

crusts. Reduce oven heat 25°F. if lighter crusts are

i^ood

Cookware

Bread Biscuits (1/2 in. thick)

Coffee cake

Shiny Cookie Sheet Shiny Metal Pan with

satin-fínish bottom Com bread or muffins Gingerbread

Cast-Iron or Glass Pan

Shiny Metal Pan with

satin-fínish bottom Mumns

rupOvcia

Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Shiny Metal Mumn Fan

U'ccp VJ1Í1 5&» Ui ^(tM 'XiUll

Metal or Glass Loaf Pan Metal or Glass Loaf Pan

Shiny Oblong or Muffin Pan Shiny Oblong or Muffin Pan

Cakes (without shortening) Angel food

T^llvr «*/^1 1

lV.TiA

Sponge

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Cakes Bundt cakes Cupcakes Fruitcakes

Layer

T f\gf

Metal or Ceramic Pan Shiny Metal Muffin Pan Metal or Glass Loaf or lUbe Pan

Shiny Metal Pan with satin-finish bottom

xTAwvoA c/1 JC.«\/aA a an

Cookies Brownies Drop

Refrigerator Rolled or sliced

Metal or Glass Pan Cookie Sheet

Cookie Sheet ' Cookie Sheet

Fralis, Other Desserts Baked apples Custard

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

Puddings, Rice

Glass Custard Cups or Casserole

and Custard

Pies Frozen Meringue

One crust Two crusts Pastry shell

Miscellaneous Baked potatoes Scalloped dishes Souffles

Foil Pan on Cookie Sheet

WAWOt

Glass or Satin-finish Metal Pan Glass or Satin-finish Meta! Pan Glass or Satin-finish Metal Pan

____

OCl Ull V^VCIl OllCli

OlL-li?

Glass or Metal Pan Glass Pan

Shelf

F<№lltlon

B,C A,B

B B

A, B

A.B A, B

A,B

JL9

B,C B,C

A, B,C

B B

A tt

A,B

B B

A, B, C

A, B,C

desired. Rapid browning achieved by preheating cast-iron cookware.

% tliA fwr^n ic ty/\f o1tx/o\7C HAr*ACcotn/

M. I.WAAW'UVAJLA& MAW W WAA Ai9 AAW «AA ▼▼ «9 AAWWW«9t9«AA ^ ^

especially for foods which cook longer than 30 to 40 minutes. For foods with short cooking times, preheating gives best appearance and crispness. Although preheating is not necessary with meats, it is

__£•

___

piCiCilCU l(jr Uct&CU guuus.

4. Open the oven door to check food as little as

Temperature

400°-475°

] r______1___

A ViiAA^-rkr» ar%xt^

w uxx&v^xx xx^axxxxg cuiKi I.V/ w^xi&xg^.

Oven

Time,

Minutes

15-20

Comments

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

350‘’-400°

400°-450°

350°

400°-425°

20-30 20-40

45-55 20-30

Preheat cast-iron pan for crisp crast.

Decrease about 5 minutes for muffin mix, or bake at 450°F. for 25 minutes, then at 350°F. for 10 to 15 minutes.

AC £.f\

45-60

375°-425° 375°-425°

350°-375°

325°-375°

^nco Anno J -*tw

325°-350°

325”-350" 350°-375° 275°-300°

45-60

10-25 20-30

30-55

in 1 c

45-60 45-65

20-25

2-4 hrs.

Dark metal or glass gives deepest

Kr/\117nvnrV L/A%/WAAAAAg.

Two-piece pan is convenient.

Liu0 pEïï wîîh wEXëu pEpcI.

Paper liners produce moister cmsts. Use 300°F. and Shelf B for small or individual cakes.

350°-375°

-J«A O

J»J\J

325°-350° 350°-400°

400°-425° 375°-400°

350°-400° 300°-350°

20-35

At\ AC n

25-35

10-2 0

6-12 7-12

30-60 30-60

If baking four layers, use Shelves B and D.

Bar cookies from mix use same time. Use Shelf C and increase temp. 25°F.

to 50°F. for more hrowninp.

" , ' —

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

Reduce temp, to 300°F. for large custard.

325°

50-90

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

400°-425°

-JACO -2«A O

45-70

1< OC

Large pies use 400°F. and more time. To Quickly brown menngUc, use 400°F.

for 8 to 10 minutes. 400°-425° 400°-425°

■''450’°”“

325°-375° 300°-350°

40-60

Í2-15

60-90 30-60 30-75

Custard fillings require lower

frpttrmAraiiirA arw4 1r\n<TAr tinriA

increase time for larger amount

or size.

Page 17

ROASTING

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and

crp»anv iri»#»« CrtorriarintT tr» a TninimiiTn lA/Han «•rtactirii»

steady, keep spattering to 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 or TIMED BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is

W U AJLUJIUAJIAUAAX. TT tXWtl X\y(Xi9UXl^,

f ; just follow

Step 1: Check

W7Airrlit r%f m iicit-

VT WJL^AJIV vrx

and place, fat-side-up, on

roasting rack in a

__ __ _ i

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 21 Position meat in oven on shelf in A or B

position. No preheating is necessary.

shallow pan.

^Diuuci pail wiui

rack is a good pan for this.)

„.ixU

OVEN SET

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10°F.; to compensate for temperature rise,

if desired, remove roast from oven sooner (at 5° to

10°F. less than temperature in the guide).

NOTE: YOU may wish to use TIMED BAKE, as described in the Baking section of this book, to turn oven on and off automatically.

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

OViNTEMP

Step 3: Turn OVEN SET (on some models) to BAKE and OVEN TEMPto325°F. Small poultry may be cooked at375°F.for best browning.

Frozen Roasts

• 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).

Qisestlons and Answers

Q, Is it necessary to check for doneness with a

meat thermometer? A. Checking the finished internal temperature at the

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

r^nr^nicifA nOfT/a Q IKo of

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

Q. Why Is my roast crumbling when I try to carve it? A= Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to cut

across the grain of the meat.

X VKX XV/WOtO WV/V/XWU CiL J. .

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

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

A. It is unnecessary to preheat your oven. Q. When buying a roast, are there any special tips

that would help me cook it more evenly? A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts. Q. Can I seal the sides of my foil “tent” when

roasting a turkey?

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

So D

Page 18

I//Lm

ROASIMG GUIDE

1. Position oven shelf at B for small-size roasts (3 to

7 ibs.) and at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side-up, on broiler pan or other shallow pan with irivei. Do not cover. Do not stuff poultry until just before roasting. Use meat theimometer for more accurate doneness, (Do not place thermometer in stuffing.)

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

‘ ' •

lype

Oven

Temperature

Meat Tender cuts of beef; rib, high quality 325° sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

325° Rare: 21-25 20-23

325° Well Done: Pork loin, rib or shoulder* 325° Ham, precooked

325° To Warm:

Done ness

Rare: 24-30 18-22 Medium: Wei! Done;

Medium: 25-30

\X7a11

TTvat A.'waiW'«

Well Done:

4. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes

them easier to carve. Internal temperature will rise

ahniit to 10° F! to onmnensflte for temnerature

----------------— ----

increase, if desired, remove the roast from oven sooner

(at 5° to 10°F. less than temperature in this guide).

5. Frozen roasts can be conventionally roasted by

adding 10 to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

---------

-------

• ’ —

-------------------i-------------------------------

Approximate Roasting Time

in Minutes per Pound Temperature °F.

3 to 5 ibis. 6 to 8 lbs. 30-35

22-25

______

'in 'iK : OQ

35-45

24-28 30-40

35-45 30-40

iO minutes per pound (any weight)

Under 19 Ibs. 10 to 15 lbs.

Ham, raw

325° Well Done:

20-30 17-20

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

Poultry 3 to 5 lbs. Over 5 It«.

Chicken or Duck

Chicken pieces

325°

Well Done: 35-40

weii Done:

.ÎD-4U i85°-i90°

30-35

10 to 15 lbs. Over 15 lbs. In thigh:

Turkey

325°

Well Done:

20-25 15-20 185°-190°

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

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

Interna!

130°-140° 150°-160° 170°-185°

130°-140° 150°-160°

i f \J "•XU«,./

170°-180° 170°-180°

i25°-i30°

170°

185°-190°

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 li If meat has fat or gristle near edge, cut vertical slashes through both about 2" apart. If desired, fat may

be trimmed, leaving layer about 1/8" thick. Step 2: Place meat on broiler rack in broiler pan.

Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

BROILING

Step 3; Position shelf on recommended shelf position as suggested in Broiling Guide. Most broiling is done on C position, but if your range is connected to 208 Volts, you may wish to use a higher position.

Step 4i Leave door ajar a few inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

Page 19

step 5: Turn OVEN SET (on some models) and OVEN TEMP knob to BROIL. Preheating units is not

necessary (S^^ Tinl'#»? in Rroilinc» ^

.&1.A

VrJlAJ.Alg

Step 6: Turn food only once during broiling. Time foods for first Side per Broiling Guide.

Turn food, then use times given for second side as a

tv piviviivtl twv

and times are given together, use first times given for

thinnest food.) Step 7: When finished broiling, turn OVEN SET or

OVEN TEMP knob to OFF (depending on your model). Serve food immediately, leaving the broiler pan and rack outside oven to cool during meal for easiest cleaning.

taut

Use of Aliimlniim Foil

You can use aluminum foil to line your broiler pan and broiler rack.

However, you must mold the foil tightly to the rack and cut slits in it just

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. do not cut the slits, you are frying, not broiling.

xiic uuuxu ucwuluc iiui ciiuu^ii lu caicii uii lire, ii you

Questions Si Answers

Q. When broiling, is it necessary to always nse a rack in the pan?

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

O. Should 1 salt the meat before broiling?

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

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

A. In some areas, the power (voltage) to the oven may be 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 keejping the surface cool enough to prevent meat from sticking to the surface. Kowevcf, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 20

//Г

BROILING GUIDE

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

2. Oven door should be ajar. There is a special position on door which holds door open correctly.

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

4. If desired, marinate meats or chicken before

1_zii_____1

UlUUlUg, Ul urusil WlUl UOIUCWUC SU.U^C litst J lU X\J

minutes only.

Food

___

1. 1_______ ^

Quantity and/or Thickness

___

^ I.,.,* e 4-^ in

Shelf

Position

Time, Minutes

Bacon 1/2 lb. (about 8 C

thin slices)

Ground Beef Well Done

i ib. (4 patties)

1/2 to 3/4 inch thick C

Beef Steaks Rare Medium Well Done

Rare Medium

XlTkll

Chicken

1 inch thick (1 to 1/2 lbs.) C 9

V/2 inch thick C 10 7-8

(2 to 2‘/2 lbs.) C 15

1 whole

C 7

c 13

A 35 (2 to 2'/2 lbs.), split lengthwise

Bakery Products

Bread (Toast) or 2 to 4 slices Toaster Pastries English Muffins

Lobster Tails

lpkg.(2)

2 (split) C 3-4

A Ti

C I/2-2 1/2

(6 to 8 oz. each) turn over. Brush with melted butter before and

Fish

1-lb. fillets 1/4 to C 5 5 1/2 inch thick lemon butter before and during cooking if

Ham Slices 1 inch thick

в 8

(precooked)

Pork Chops 2 (1/2 inch thick) C

Well Done 9, n inch thie.kt в

about 1 lb.

Lamb Chops Medium Well Done

Medium

Well Done Wienei« and similar

pi DUUOa^U^^

2(1 inch thick)

about 10 to 12 oz.

c c

2 (l'/2 inch thick) C 10 about 1 lb. в 17 12-14

1-lb. pkg. (10) C 6

bratv/urst

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

Ue UUC2» IlUt IICCU tU JIV/A

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 VA times per side.

8. If your range is connected to 208 Volts, rare steaks

may be broiled by preheating the broiler and pGsitiCuiug the oven shelf one position higher.

First Side

SecondSide

Time, Minutes Comments

3/2

7 4-5

i ■% £1

iO-iO Do not

13 13

8 4-/

3/2

Arrange in single layer. Space evenly.

Up to 8 patties take about same time.

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

14-16 10-15

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

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

J.U

______1__________

uiruugll OU^K. Ul ¡¡illCll. opi^uu upcu*

after half of broiling time. Handle and turn very carefully. Brush with

desired. Preheat broiler to increase browning.

Increase time 5 to 10 minutes per side for 1 '/2 inch thick or home-cured ham.

10 Slash fat.

Slash fat.

4-6 1-2 If desired, split sausages in half

lengthwise; cut into 5 to 6 inch pieces.

Page 21

OPERATING THE SELF-CLEANING OVEN

i^urnim ciemiuig uii№: ^ numm

Before Setting Oven Controls. Check These Things?

1. Prepare oven for cleaning.

2. Turn OVEN SET and OVEN TEMP knobs to CLEAN.

3. Slide the oven door latch to the right as far as it will go.

4. Set automatic oven timer.

Step i: Remove broiler pan, broiler rack and other cookware from the oven. (Oven shelves may be left in oven. NOTE* Shelves will discolor during the self

clean cycle.)

---------

use soap, rinse thoroughly before self-cleaning to prevent staining.

'll Winft ?in hftavv Rf>il rm nv#»n hnitnm If vnii

'S'

----------

-----

’ **JT^ ”1^ ' J ^ T W^»w***» ** J

^ Ae Oven Front Frame

^ 1

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

Caution: Chrome drip pans should never be cleaned in the seif-cleaning oven.

3 w

»Hic «

Mow to Set Oven for Cleaning

step 1: Turn OVEN SET and OVEN TEMP knobs to

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

Step 2: Slide the latch handle to the right as far as it will go.

^tep 3: biet the automatic oven timer:

STOPTJME DELAY START

■A

pusHTOTumt)

® Make sure both the clock and the DELAY START dial show the correct time of day. When the DELAY START knob is oushed in and turned, it will “non” into place when the time shown on the clock is reached.

" - ^ - - „ , — JT r

, CiOCk

• Push in and turn STOP TIME knob. Set Stop Time for three hours later than present time of day—for

example, if it is 6:00 now, set Stop Time for 9:00. The oven cycling light (below OVEN TEMP knob),

the CLEANING light and the OVEN ON light will giQw^ indicating that the self-clean cycle has begun. When the oven reaches a certain temperature, the oven door will lock. The latch handle cannot be moved until oven cleaning is complete and the oven cools down. Oven door and window (on some models) get hot during self-clean cycle.

DO NOT TOUCH. The oven will smoke the first time you use the

seif-clean cycle even though you have wiped up

w/wvwodivw duii« JLUio Id ii^iiiiai aim diiuuiu diup m

about 10 minutes. To help control the smoke, turn

on the exhaust fan over the range when you use the

self-clean cycle the first time.

T Q

Page 22

OPERATING THE SELF-CLEANING OVEN

Follow These Steps after Self-Cleaning

After cleaning is complete, the door will stay locked until the oven cools down. This takes about 30 minutes.

Step 1: When oven has cooled, slide the latch

handle to the left as far

as it will go and open the door. If the door will not open, move the latch handle back to the right, wait an additional 15 minutes and then try again. Do not force the latch handle.

(continued)

Step 2: Turn OVEN SET knob

to OFF. Step 3: Turn

OVEN TEMP knob to WARM.

NOTE: To start and stop cleaning at a time later than

shown on clock, push in and tarn DELAY START dial to time you wish cleaning to start. Then set STOP

TIME dial for three hours later than the Start Time.

Oven will automatically turn on and off at the set times.

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 DELAY

START dial is set to the same time

as the range clock. Also check to be sure latch handle is moved to the right.

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

A. No. Your Automatic Oven Timer uses the range clock to help start and stop the 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 afterward, the residue can scar the oven surface and damage metal

parts the next time the oven is

automatically cleaned.

Q, Can I dean 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.

Qc After having just used the oven, I could not move the latch handle. Why?

A. After several continuous hightemperature baldngs or broilings, the door cannot be latched, if this happens, let the oven cool by opening the oven door. After the oven has cooled, you will be able to latch the oven door for self-cleaning.

Q. What should I do if excessive smoking occurs during cleaning?

A. This is caused by excessive soil, and you should switch the OVEN SET knob to OFF. Open windows to rid room of smoke.

AJIqw the oven to cool for at least

one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

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

A. Yes. This is the metal heating and cooling during both the cooking and cleaning fanctions.

Q. Should there be any odor during the cleaning?

A. Yes, there may be a slight odor during the first few cleanings. Failure to wipe out excessive soil might also cause an odor when cleaning.

O. 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. Tliey do not affect how your oven performs.

Q. Why do I have ash left In my oven after eleaning?

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

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. To make

shelves slide more easily after each

self-cleaning cycle, 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-dean cycle. Is this normal?

A. Yes. After the self-clean cycle,

the shelves may lose some luster

and change to a deep gray color.

Q. Can i cook food on the

cooktop while the oven Is

self-deanmg? A. Yes. While the oven is self

cleaning, you can use the cooktop just as you normally do.

Page 23

AMFI r^¥ ITAMIMn

See Oeaning Guide.

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carehilly in caring for your range to assure safe and proper maintenance.

Cooktop

The porcelain enamel cooktop is sturdy but breakable if misused. This finish is acid-resistant. However, any food spills with a high acid content (such as fruit

juices, tomato or vinegar) should not be permitted to

remain on the finish.

Lift-Up Cooktop

Some models have a cooktop that can be lifted up for easier cleaning. To make cleaning easier, the entire

(on some models)

cooktop may be lifted up and supported in the up position.

Be sure all surface units are turned off before

rmsing the cooktop. There are two side supports that lock into position when the cooktop is lifted up. The

Calrod® units do not need to be removed before lifting. After cleaning under the cooktop with hot, mild soapy

water and a clean cloth, lower the cooktop. Be carefol

not to pinch your fingers. To lower the cooktop, push the rods back and gently

lower the cooktop until it rests in place.

Surface Units and Drip Fans

To clean the surface units, turn the control to die highest setting for a minute. The coils will bum off any soil.

CAUTION ® Do not immerse the surface units in liquids of any kind. ® Do not clean the surface units in a dishwasher.

® Do not bend the surface unit plug terminals.

• Do not attempt to clean, adjust or in any way repair

To remove the drip pans for cleaning, the surface units must be removed first.

Surface Unit.

Receptacle

unp ran

Lift the surface unit about 1 inch above the drip pan and pull it out.

Do not lift the surface unit more than 1 Inch* If you do, it may not lie flat on the drip pan when you plug it back In.

Repeated lifting of the surface unit more than

i inch above the drip pan can permanently

damage the receptacle. To replace a surface unit:

® Replace the drip pan into the recess in the cooktop. Make sure opening in the pan lines up with the receptacle.

® Insert the terminals of the surface unit through the opening in the drip pan and into the receptacle.

® Guide the surface unit into place so it rests evenly. Q. Can I cover the drip pans with foil? A. No, because using foil so close to the receptacle

could cause shock, fire or damage to the range. See the Cleaning Guide for cleaning suggestions.

n g

Page 24

CARE AND CLEANING

(continued)

Oven Vent

The oven is venied through an opening under the right rear surface unit. Never cover the opening v^ith aluminum foil or any other material. This would prevent the oven vent from working properly.

Cooktop Surface Lamp (on some models)

When changing a cooktop lamp, do not touch the metal at the ends of the lamps

The cooktop light is easily replaced with a fluorescent

tnhc» comí» t*/Qttíjrrí» /’ViOMfrirnY th#» lanr»«

V/X XI.AW TV JUf'V'XWXW UAW

pull the plug to the range or disconnect the power at the main fuse or circuit breaker panel.

To remove:

• Lift the Imp cover by pulling the bottom edge

toward you and then up.

® Place fingers on top near each end of the lamp.

• Roll the top of the lamp gently toward the front of the range and gently pull the lamp from the socket, making sure it does not hit the lamp cover.

To replace:

® Place fingers on the top near each end of the lamp.

• Press the lamp into the slots until it snaps into place.

• Move lamp cover down and snap into place.

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth. Remove heavier soil with warm, soapy water.

Clean control panel with mild liquid dish detergent and a soft cloth. Rub control panel lightly. CAUTION: Do not use abrasives of any kind on the control panel. The lettering on models with touch pads is sensitive to abrasives and pressure.

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

Removable Oven Door

To REMOVE door, open to BROIL position, or where

y\^u vaiwii« liuiu uwui ixit ii up

and away from the hinges. To REPLACE, line up the door with the hinges and

push the door firmly into place.

Page 25

i;;

Oven Lamp Replacement (on some models)

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel or pull the plug. Be sure to let the lamp cover and bulb cool

nomnli^.tp.lv hpfnrp rp.mrivina nr rnnliinina thfMTi Wh<»n

----r-----

in use, light bulbs can become warm enough to break if touched with a moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if the lamp cover is removed.

The oven lamp (bulb) is covered with a glass removable cover which is held in place with a wire. Remove the oven door, if desired, to reach the cover easily.

To remove: * Hold your hand under the cover so it doesn’t fall

when released. W^ith fingers of the same hand, finnly push back the wire until it clears the cover. Lift off the cover.

DO NOT REMOVE ANY SCREWS.

• Ri».nlnrp hiilh «/ifh ilii-watt tìntni» annlianr»#» hiilH

To replace cover: «Place it into the groove of the lamp fecepiacle. Full

the wire forward to the center of cover until it snaps in place. When in place, the wire holds the cover firmly. Be certain the wire is in the depression in the center of thecover.

• Connect electric power to the range.

-----------

----

---- '"t> "" ■“i"

TT JLM.JL IV TT MW J JlM1.e.TMiLW'*

How to Remove the Storage Drawer or, Kick Раме! to Clean Under the Range

The area under the range can be reached easily for cleaning by removing ttie bottom drawer (on some models). To remove, pull the drawer out ¿1 the way, tilt up the front and remove it. To replace, insert glides at the back of the drawer beyond the stop on range glides. Lift the drawer if necessary to insert easily. Let the front of the drawer down, then push in to close.

To clean under models with a front kick panel, remove the panel by pulling it straight out at the bottom. To replace the panel, first hook the top tabs on and then the bottom tabs.

Page 26

CLEANING GUIDE

PART Bake Unit and

Broi! Unit

Broiler Pan and Rack

Calrod® Surface Unit Coils

Ciirome-Plated Drip Pans

Control Knobs: Range Top and Oven

Metal, including Chrome Side Wms

and IVim Strips Outside and Inside

of Oven Door*

Outside Glass Finish

Oven Gasket* Oven Liner

Porcelain Enamel and Painted Surfaces*

Porcelain Enamel Drip Pans

Shelves (See Self-Cleaning

Oven Directions)

Storage Drawer

^Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped up

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

MATERIALS TO USE

• Soap and Water

• Soap-Filled Scouring Pad

• Dishwasher

• Soap and water

• Stiff-Bristled Brush

• Plastic Scouring Pad

»Mild Soap and Water

• Soap and Water

* Soap and Water

• Soap and Water

* Paper Towel

_ ТЧ

___

J-^ry ^ШШ

• Soap and Water

* Ammonia

• Soap-Filled Scouring Pad

• Soap and Water

• Self-Clean Cycle

* Soap and Water

/^1

GENERAL DIRECTIONS Do not clean the bake unit or broil unit. Any soil will bum off when the unit is heated.

NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If SpillOVcF, FcSidlic, OF aSh aCCUiliUlaicS arOUnd the bake Uilit, gefitiy wipe afOUiid the Ufiit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.) Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or paper

towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher. DO NOT CLEAN IN SELF-CLEANING OVEN.

DO NOT USE dishwasher to clean the surface unit coils.

DO NOT handle the unit before completely cooled.

DO NOT immerse plug-in units in any kind of liquid.

Clean as described below or in the dishwasher. DO NOT CLEAN IN SELF-CLEANING OVEN; pans will discolor. Wipe after each cooking so unnoticed spatter will not bum on next time you cook. To remove bumed-on spatters use any or all cleaning mEicnals mentioned. Rub lightly with scouring pad to prevent scratching of the surface.

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

DO NOT USE steel wool, abrasives, ammonia, acids

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

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 ran down inside the surface of glass while cleaning. 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 staining: For heavy soiling, use your self-cleaning cycle often.

DO NOT USE oven cleaners, deansing powders or harsh abrasives. These might scratch the surface.

Porcelain drip pans can be cleaned in dishwasher or by hand. Place them in a covered container (or plastic bag) with 1/4 cup ammonia to loosen soil. Then scmb with scouring pad if necessary.

For heavy soil, the shelves can be cleaned during the self-clean cycle. They will change to a deep gray color and will not slide as easily as before self-cleaning. To make them slide more easily, use your fingers to apply a little bit of cooking oil to the sides of the shelf where they contact the shelf supports.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out. Wipe with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

Spatters and spills bum away when the coils are heated.

t tHg end of 3i remoye sll psiis from the Cslrod® unit and heat the soiled units at HI. Let the soil bum off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod® unit.

To safely clean surfaces: Wash, rinse, and then polish with a diy cloth.

INSIDE OF DOOR: Clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in the self-cleaning cycle. DO NOT rah or damage gasket. Avoid getting soap and water on the gasket or in the openings on the door. Rinse well. NOTE: Soap left on liner causes additional stains when oven is reheated. OUTSIDE OF DOOR: Use soap and water to thoroughly clean the top, sides and front of the oven door.

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.

Page 27

INSTALLATION INSTRUCTIONS

BEFORE YOU BEOIN

Read these instructions completely and carefiiUy.

IMPORTANT: Save these instructions for

the local electrical inspector's use. IMPORTANT: OBSERVE ALL GOVERNING

CODES AND ORDINANCES.

NOTE TO INSTALLER: Leave these instniciions with the appliance after installation is completed.

NOTE TO CONSLMER; Keep this Use and Care Guide and Installation Instructions for future use.

NOIE: This ^pHance must be propeiify^

j grounded.

mmim will need

Large blade screwdriver Channel lock pliers or small ratchet wrench with

7/32" socket (for leveling range)

STEP1

m KV kBB BB «m tamioB n bi bbu v b ui a«iiia«v

VA" spacing is recommended from the range to

adjacent vertical walls above cooktop surface.

Allow 30" minimum clearance between surface

units and bottom of unprotected wood or metal top cabinet, and 15" minimum between countertop and adjacent cabinet bottom.

To eliminate the risk of burns or fire by reaching

over heated surface units, cabinet storage space

oK/Wr/Ii flnci linifo olinillrl Ko Tf

cabinet storage is to be provided, the risk can be reduced hy installing a range hood that projects horizontally a min. of 5" beyond the bottom of the cabinets.

THi UPSHIHIS

OUlX UXXXi.O OXXVfUXVL CXVVrXVAV^VX« XX.

NOT LESS THAN

WIDTH OF RANGE

---------

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

^—-□P'

^HOOD ^5" MIN.

.....

..........

ELiCfilOL ilQyiilMlifi

CAUTION, FOR PERSONAL SAFETY: DO NOT USE AN EXTENSION CORD WITH

THIS APPLIANCE.

OTMOiTF. WOTTW- FfTSE O^ OPEN

CIRCUir BREAKER BEFORE BEGINNING INSTALLATION.

This appliance must he supplied with the proper voltage and frequency, and connected to an individual, properly grounded branch circuit, protected by a circuit breaker or time delay fuse, as noted on the rating plate.

Wiring must conform to National Electric Codes.

If the electric service provided does not meet the above specifications, it is recommended that a

licensed electrician install an approved outlet Because range terminals are not accessible after

range is in position, flexible service conduit or cord must be used. .

WALL

INSTALL OUTLET BOX ON EITHER SIDE OFQ

\A/A I 1

OUTLET

BOX

co'rÎ^^^^ floor

Atixi-1 Ip tsracKei (install in either rear corner)

( connnuea next pagej

Page 28

INSTALLATION INSTRUCTIONS

(continued)

РЮШ» Ш тят («entd)

u,-Ante «С

floor coveri^s such as cushioned vinyl or

cai^eting. When moving the range on this type^ of flooring, use care, and foiiow these simple and inexpensive instructions.

The range should be installed on a 1/4 mch thick

sheet of plywood (or similar material) as follows:

When the floor eovering ends at the front of the rangOf die area that the range will rest on should

be built up with plywood to the same level or higher than the floor covering. Шз will aUow the range to be moved for cleaning or servicing.

SfiP2 , .

Pii^i ¥m c®iigc?i®i

Use only a 3-conductor, or if required a 4conductor range cord set as noted below, 'píese cord sets are provided with ring type terminals.

'The electrical rating of the cord must be 125/250 volts minimum, 40 amperes.

NO'TE: Only a 4-conductor cord is to be used

when the appliance is installed in a mobile home

or where local codes do not permit grounding

through the neutral.

SfiPS

1. Locate connector block at the bottom rear of range and remove rear wiring cover.

2. Directly below the connector block is a hole with a knockout ring for accommodating conduit fittings. Brackets provided are used to support the flexible cord strain relief, which must be

securely attached to the cord set.

Your range, like many other household

heavy and can зеШе into soft

СТЕР 4

Power Cord Installation—Insert screws through power cord terminals so that the screws pass through connector block terminals and

engage nuts. Tighten screws securely.

POWER CORD RING TERfvliNAL

_ _ POWER

CONNECTOR

BLU UK

TERMINAL

Cable Direct Installation—Clamp bare wires between the connector block terminals and movable nuts with screws tightened seoirely

1. Copper Wiring

SCREW

CONNECTOR BLOCK TERMINAL

MOVABLE NUT

Connect the neutral or grounded wire of the supply circuit to the neutral terminal of the connector block, located in the center. 'The power leads must be connected to the outside

(brass colored) terminals.

NEUTRAL TERMINAL

" CORD

FLEXIBLE CABLE

WlRiNG UUVbH (SHOWN REMOVED)

STRAIN RELIEF BRACKETS (PROVIDED WITH RANGE CORD , SET. NOT PART OF RANG^ \M

POWER CORD

CONNECTOR BLOCK

GROUNDING STRAP (GROUNDING TO RANGE)

Ü ^

WARNING: CONNECTOR BLOCK IS

APPROVED FOR COPPER WIRE

CONNECTION ONLY.

Page 29

2. Aluminum Wiring

A. Connect length of copper building wire to

range terminal block. B. Splice copper wires to aluminum wiring using

special connectors designed and U.L. approved

for joining copper to aluminum, and follow the

connector manufacturer’s recommended

procedure closely. NOTE: Wire used, location and enclosure of

splices, etc., must conform to good wiring practice and local codes.

i»a

Millie

JL« iiiuot u y J L X - L L X ui avivc^L

supplied. 2i See instructions to install (supplied with

bracket).

3. Unless properly installed, range could be

tipped by stepping or sitting on door. Injury

might result from spilled hot liquids or from

range itself.

Typical installation of Anti-Tip bracket

Aitachmeni to Wall

Brackety

SfiPi

S¥if

sPiciM mmumm iis?iiyc?§®i§

WARNING?

Frame grounded to neutral of appliance through a link. If used in a MOBILE HOME or if LOCAL CODES do not permit grounding through the neutral:

1) disconnect the link from neutral,

2) use grounding terminal or lead to ground unit in accordance with local codes, and

3) connect neutral terminal or lead to branch circuit in usual manner.

(If the appliance is to be connected by means of a cord set, use 4'conductor cord for this purpose.) . ,,

SïlPé

iiMii?

liifMliflii

Screw Must Enter

Wood or Metal

WallPlate

li¥Elil0 THE iiiii

Tne range must be level. Leveling feet are located

at each corner of the base of the range. Remove the storage drawer or kick panel (depending on your model) and using channel locks, rotate the levelingfeet in and out as required to level the range. (For instructions on how to remove and replace the storage drawer or the kick panel, see the Cleaning Under the Range section in Care and Cleaning.) On some models, there are plastic covers which may be removed for easy adjustment gust squeeze and pull).

One of the rear leveling feet 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 foot that is to be installed into the ANH-TIP bracket.

Check the range for proper installation into the ANTI-TIP bracket (after the range has been properly installed) by grasping the edges of the REAR burner holes and carefully attempting to tilt the range forward.

AN^ANTl-TIP bracket is supplied with instructions for installation in a variety of locations. The instructions include a template, a parts list and a list of tools necessary to complete the installation.

_____

A i.1________T’a O A'r'rrv'Titr TATfVT^*r%T

imruKiniH L o/irm i

and the instructions that fit your situation before

beginning installation.

STEPS FI W CHICK

Be sure all switches are in the “off” position before leaving the range.

Page 30

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT V/ORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT i ROAST OR BAKE PROPERLY

POSSIBLE CAUSE ® Plug on range is not completely inserted in the electrical outlet.

® The circuit breaker in your house has been tripped, or a fuse has been blown.

• Oven controls not properly set. « TVnr»r in InrlrnH nnsitinn aftpr Hpiinina

* Light bulb is loose. ® Bulb is defective. Replace. “ Switch operating oven light is broken. Call for service.

• OVEN SET knob not set at BROIL.

• OVEN TEMP knob not set at BROIL.

• Door not left ajar as recommended. e Trnnrrknisr elinl-f-nocition V^Airur ncp»H r'hnnV Krnilina rriiirlf»

- XJIXXJ^X OXXWXX ^V./v3XXXVyXJl

• 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 reeoiiuiierided.

• OVEN SET knob not set at BAKE. ® OVEN TEMP knob not set at BAKE. » Shelf position is incorrect. Check Roasting or Baking Guides. ® Oven shelf is not level.

• Incorrect cookware or cookware of imoroner size is being used. «A foil tent was not used when needed to slow down browning during roasting.

—----------

----

--------

---

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

J5.

CALROD® SURFACE UNITS NOT FUNCTIONING PROPERLY

OVbN WILL NOT SELF-CLEAN

OVEN DOOR WONT LATCH

OVEN TEMPERATURE

TOO HOT OR TOO COLD

® Surface units are not plugged in solidly. * Drip pans are not set securely in the cooktop. ® Surface unit controls are not properly set.

• Automatic timer dials not set or not set properly. Clock must be set to time of day and the STOP TIME dial must be set and advanced beyond the time noted on oven clock.

* The STOP TIME dial v/as not advanced for long enough. ® Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting. ® During the seif-cleaning function, a thick pile of spillover in the oven can

leave a heavy layer of ash that can insulate the area from further heat. ® Latch handle not moved to the right.

® Oven may be too hot from previous use. Open oven door to cool oven. When oven has cooled, latch handle can again be moved.

* OVEN SET knob must be at CLEAN or OFF before latch handle can be moved. ® OVEN TEMP knob needs adjustment. See Thermostat Adjustment section.

If you need more help...call9 toll free: GE Answer Center®

800.626,2000

consumer information service

Page 31

WéU Be There

With the purchase of your new GE appliance, receive the assurance that if you ever need information or assistance from GE, well be there. All you have to do is call—toll-free!

In-Home Repaff

S&nrice

8U-GE-CARES

(800-432-2737)

A GE Consumer Service professional will provide expert repair service,

that’s C’ for you. Many GE Consumer Service company-operated locations offer you

service today or tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m.

A V Cl llCl X L

Q*nn a m fr\ QotiTr--

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

Serme Cmitaets

msea

You can have the secure feeling that

GE Consumer Service will still be there after your warranty expires. Pur-

C4. VVAAJLftW VVCUl~

ranty is still in effect and you’ll receive a substantial discount With a multipleyear contract, you’re assured of future service at today’s prices.

^rts and Aeixssories 8m2B-2QB2

motMOaxm eat em8iiS.ea. #w

800.028.2000

Whatever your question about any GE

maior aoDliance. GE Answer Center®

•j XX

information service is available to help. Your call—and your question— will be answered prompuy and courteously. And you can call any time. GE Answer Center® service is open 24 hours a day, 7 da)^ a week.

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

•' .............

----- -

---

-----

Individuals qualiff ed to service their own appliances can have needed parts or accessories sent directly to their home. The GE parts system pro

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

all GE Genuine Renewal Parts are

fully warranted. VISA, MasterCard

and Discover cards are accepted.

User maintenance instructions contained in this booklet cover proce dures intended to be performed by any user. Other servicing generally should be referred to qualiffed ser

vice personnel. Caution must be

exercised, since improper servicing

may cause unsafe operation.

________

MÆsÆ.

rm iTruswÊsmis ww§m

SnanU ^eedB...

m.828.2000

Upon request, GE will provide Bi'aille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons witli

limited mobility To obtain these items,

free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may call 800-TDD-GMC (800-833-4322) to request information or service.

Page 32

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, fre"e 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 succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it

id L.imi I udwaudd yuu iiiudi [jay

to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our autho.nzed Customer Care® servicers during normal working hours.

Look in the White or Yellow Pages of your teiephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRICHOTPOINT FACTORY SERVICE

Vi v;idY8;;;irfi/’%ii» i mw

CUSTOMER CARE®SERVICE.

WHAT IS NOT COVERED

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

may not apply to you. This warranty gives you specific iega! 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.

• Service trips to your home to teach you how to use the product.

Read your Use and Care materlaL If you then have any questions about operating the product please

contact your dealer or our Consumer Affairs office at the address below, or call, toli free:

GE Answer Center®

800.626.2000 consumer information service

• improper instaiiation. If you have an installation problem,

contact your dealer or installer. You are responsible for providing

Warrantor: Qarioral Elactrlo Company

if further help is needed concerniiig this warranty, write:

adequate electrical, gas, exhausting and other connecting facilities as described in the Instaiiation Instructions provided with the product.

« Replacement of house fuses or resetting of circuit breakers.

® Failure of the product If It Is used for other than its intended purpose or used commercially.

• Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

This book Is printed on recycled paper.

il if»»

JBP22R JBP25GR JBP26WR

JBP26ÂR JBP27GR