GE D2588P120, 49-8319 User Manual

!

n

Gas Slide-in Range

●

Safety instructions ....................2-5

Anti-Tip Device . . . . . . . . . . . . . . . . . . .......................3, 22

E9

Problem

More questions

GEAnswer

Soher...............................26

Center” 800.626.2000

?...call

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Iiid

Operating Instructions, Tips

Aluminum Foil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 17

~.~j:

Care and Cleaning

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

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

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

Oven Bottom

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....21

....................l%24

.

...19

.................................................2

3

iiiia

‘@

Qal

Minor

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

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

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

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

Warranty

Adj~-stments

........................................Back Cover

.....................25

GE Appliances

IWVUI09

HELP

US

HELP YOU

—

Read this book carefully.

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

Keep it handy for answers to
your questions.

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

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label
located behind the broiler drawer.

These numbers are also on the
Consumer Product Ownership
Registration Card that came
with your range. Before sending
in this card, please write these
numbers here:

Model Number

Serial Number

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

IF YOU NEED SERVICE

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

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
appliance. Explain
cases, this will solve the problem.

people

who serviced

wh~ you are not plea;ed. In most

Your

If you received
a damaged range...

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

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

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

calls

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

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

FINALLY, if

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

Your

Problem is still not resolved. write:

.

.

WARNING: If the information in this manual is not followed exactly, a fire or explosion may
result causing property damage, personal injury or death.

—Do not store or use gasoline or other

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

—WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Clear the area of all occupants.

●

Do not touch any electrical switch; do not

●

Immediately call your gas supplier from a

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

●

If you cannot reach your gas supplier, call

the fire department.

—Installation and service must be performed

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

use any phone in your building.

2

—

IMPORTANT’
TIN

California Safe Drinking

Enforcemmt

California to publish a list of substances known
to the
reproductive harm, and requires businesses
customers of potential

Gas

appliances can
of these substances,
monoxide, formaldehyde and
by

the

LP

fuels,

a

bluish rather

incomplete combustion. Exposure
substances can be minimized
open window or using a ventilation fan or hood.

When Y

●

Have

the

Act requires the Governor of

state

to

incomplete combustion of natural gas or

Properly adjusted burners, indicated

OU

the

installer show you

range gas

SAFETY NOTICE

Water

and

cause

cancer, birth defects or

exposure to such substancfis.

cause minor

than a

CM

Your

munely bemwne,

yellow

exposure to four

carbon

sock, caused

flame,

will minirnim

to

three

by

venting with

Range

th~

location

cut-off valve and how to

Toxic

othm
to

warn

primarily

by

an

of

shut

it off if necessary.

Have your
grounded by a

with the Installation
and service

gas range installers or service technicians.

*

Plug

your range into

outlet only. Do not remove the round grounding

prong

from tk

grmmding

your personal responsibility and obligation to

have

an

properly grounded, three-prong

accordance with the National Electrical Code.

Do not use an extension cord with this appliance.

●

Be

sure all

from

the

fire or smoke damage
material ignite.

●

Locate

out of drafty
and

poor

—

●

Be sure your range is correctly adjusted by a

qualified service technician or installer for the
type of gas (natural or LP) that

Your range can be converted for use with either

type of gas. See the Installation Instructions.

range

instdhd

qualified

Irtstructiorw.

should bc

of the home electrical

tmgrounded outlet

paekiag

range

range

out

performed

a

plug, ffin doubt

materials m removed

before operating it to prevent

of

kitchen traffk

locations

and propdy

installer, in

12&vo1t

replaced with a

should

the

to

prevent piiot outage

air circulation.

accordance

Any adjustment

only

by qualified

grounded

about

the

sys.tern, it is

outlet in

packing

path’ and

is

to be used.

Q

After prolonged

temperatures
coverings

Never install
that

cannot

install it directly over interior kitchen carpeting.

c

Don’t

part of

wiil not $vithstand

withstand

attempt to

your range Mniess

reemmnmded iu this book.

should

be refemd to a qualified

using

*

●

* CAUTIQN:

Your

Den$t leave childrm akme m

where a

be seriously burned.

Don’t

on

They could damage tiw

causing severe personal

range is

aiiow anyone to ciimb,

theuven dooq iwoiierdrawer or range

ITEMS’

CIHLDREN SJXXJLDN(IT
43MMNETS ABfWl?/

BACKSPLASH

CLIMBING ON THE

ITEMS COULD BE

WARNIN(.LAM

P

,.4

m

,.4

A

1

the

rear leveling leg. Make

securely into
If you

reason, make sure
when you push
Anti-Tip
take this
range and injury.

Do not

plumbing in any way.

pull

allow the chain or bracket to damage

the

the range out from the wall for

device
precautkm

nse ofa

nmy

the

range

repair

result

ran@ high

and

many floor

this

kind ~f use.

over

vinyl

suchtypa

of’ replace

it is

All other servicing

tile m linoleum

of use.

any

spe&Ically

techichn.

floor

Never

Range

unattended

hot or in

operation.

They

could.

stand or hang

top.

range and

ifiju~.

(IF

INTEREST TO

even

tip it over,

BE STORED IN

A

RANGE 03?

(3FA

RANGE-CHILDREN

RAN(3E

SERIOUSLY INJURED.

rangesmn

i@my

amid &suit. To

accidmtai

tipping of the

TO

REACH

tip and

prevent

ON THE

range

iimn abmmnal usage, @eluding

exctm loadi~g

attatih it

installing the

supplied. To

propdyinstalled and engaged,

remove the drawer panel and inspect

Installation Instructions. Failure to

to

bracket.

the

Anti-Tip

the

range back.
could

of

the overI

the

wall or floor by

Anti-’Hp

immtv

sure

result

device

the

ib?vice

the

chain

device

is engaged

Pkwse refm to

in tipping of the

(continued next page)

door,

is

fits

any

the

the

gas

—

3

IMPORTANT SAFETY INSTRUCTIONS

[continued)

●

Let

burner grates and other surfaces

before touching
children can

●

Never wear

while using the appliance.

reaching for items stored in
cooktop. Flammable material
brought in contact with

them or

reach

loose

fitting or hanging garments

leaving them

them.

Be careful

cabirmts

could be

fkune

or hot

and may cause severe burns.

●

For your safety,

warming or heating

never

use your appliance for

th~

room.

Q

Do not use

fires.

Never pick up a flaming

pan.

Turn

water cm

off

burner,

flaming pan by covering pan
completely with well-fitting lid,
or flat tray. Flaming grease outside a pan
put out by covering with baking soda or, if
available, a multi-purpose dry chemical or
foam-type fire

Q

Do not leave paper products, cooking

extinguisher+

or food in the oven when not in use.

●

Do not store flammable materials in

or the broiler drawer or near the cooktop.

●

Do

not store or use combustible

gasoline or other flammable vapors and liquids

or any

in the vicinity of this

Q

Do not let cooking grease or other flammable

other appliance,

materials accumulate in or near the range.

*

When cooking pork, follow the directions

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

170°F,

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.

Surface Cooking

cool

where

when

over the

ignited if

oven

surfaces

grease

then

smother

cookie

sheet

utensilsY

$he

materials!

can

be

oven,

—

*Use

only dry pot holders-moist

-

may result in burns from steam. Do

not let pot holders come near
lifting cookware. Do

or damp

bulky cloth in

●

To

minimize the possibility of

place

pot

holders on hot surfaces

open

flames when

not

use a towel or other

of a pot holder.

burns,

ignition

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

●

Always turn

surface burner to OFF before

removing cookware.

●

CarefUily

watch foods being fried at a high

flame setting.

●

Never block the

range.

They provide the air inlet and outlet that
are necessary
with correct combustion. Air openings

locat~d at the

W&S

(air openings) of the

for

the range to operate properly

are

rear of the cooktop and at the top

of the oven door.

●

Do

not

use a wok on the cooking surface if
the wok has a round metal ring that is placed
over the burner grate to support the

rkg

acts as a heat trap, which may damage the

burner grate and burner head.

Also, it may cause

the ‘burner to work improperly. This may cause

wok.

This

a

carbon monoxide level above that allowed by
current standards, resulting

●

Foods for frying should be as dry as

possible.

Frost on

frozen

in

a health hazard.

foods

or moisture on
fresh foods can cause hot fat to bubble up and
over sides of pan.

* Use least

shallow or deep-fat frying. Filling
full of fat can cause

* If a combination of

in frying, stir together

melt

possible amount of fat

spilkwers

oils

or fats will be used

before

slowly,

for

effective

the

pan too

when food is added,

heating or as fats

-

●

Always use the LITE position when igniting

top burners and make sure the burners have
ignited.

●

Never leave surface burners unattended at

high flame settings.
greasy

●

Adjust top burner flame size so it does not

spillovers

extend beyond the edge

Boilover

causes smoking and

that may catch on fire.

of

the cookware.

Excessive flame is hazardous.

4

*

Always heat fat

s

Use a deep fat thermometer whenever

slow~y,

and watch as it heats.

possible to prevent overheating fat beyond the

smoking point.

—

Use

proper pa~

unstable
having flat bottoms
grates. To avoid
is large
will both save cleaning time and
hazardous accumulations of food,
spattering or
Use pans
and remain cool.

enough to

size-Avoid pans that are

or easily

with

tipped.

large enough to cover buraer

spilkwers,

contain

spillovem

handles

left on

that

$&et cookware

make

the food properly, This

can be easily grasped

sure cookware

prevent

since

range can ignite.

heavy

●

Plkce oven

shelf in

Qv*n is cool.

* PulMg Gut

convenience in

the

shdfto the shelf-stop

liftihg hwwy fowh

a precaution against

surkees of the dww

*

Don’t

heat

unoperted

oven.

pressure

container could

eoidd butid

burs~

deahed position while

is a

It is

also

bmms fiwti

or

oven walk

touching

food containers i~

up

and

the

causing an injury.

hot

the

Q

When

designed for top-of-range

*

Keep all plastics away

*

Do not

items on

they may melt if
close to the vent.

*

Do

hot air from
and will increase pressure in
which may

To avoid

certain
the OFF position and
attempting to

●

Whtm

turn the
spread the

* If

long
and create afire hazard.

s

H you small gas,

call a qualified
open flame to

using

leave plastic

the

not leave

the

that

glass

any

the vent

cause

the controls fm

cookwme, make sure it is

cooktop-

left two

items on the cooktop. The

may ignite flammable

them to burst.

possibility

remove

flaming

range is located

curtains

fan

off.

flames.

that

foods twe

The f~n, ifopmating, myy

mar a windowa do

could blow over the top burners

turn

servi~e

locate

a leak.

f’iwn

ofa

all grates are cool before

them.

under the hood$

off the gas to the

technician.

cooking.

top

burners.

closed

containers,

bur~

all burners

Never

items

aiways

be

are

not hang

range

use

at

and

an

Q Don% use ahuninum fd

except

as described in this

fiie

result in a

*

When using cooking ur roasting bags in the

oven,

follow

o DO

riot use

If

overheakxi,

*Use only glass

for

use in gas

●

Always

soon

as

pan can catch firtiif oven

removing the

●

Make sure

plain

grease

@W&n

flanws,

prevent excessive flare-ups.

*

Ifyau

M

contain fire until k burns out.

eomectly to

fire.

broilirg, if mat is

the

should

turnoff

CXxuMg

hazard or

the

manufacturer’s directions.

your ove~

they

cookware that @recommended

ovens.

remove th$

as

you tlnish

grease

the

bdler parI

fat

may

have a

over+

Yam

lhkge

anywhere in the

book.

damage

to dry

can catch

broiler pan

broiling.

is used without

from the broiler

to the range.

rwwspapers.

fire.

Mm

Grease left in the

and rack

redtice

the

piwibility of

too

tdose to the

@i@.

Trim

excess

grease fire in

and

keep

mm

door

?&use could

the oven

pan.

are in

a

fat

the brotier

closed to

even

to

Baking,

●

I)o

not use oven for a

Bmiiling

and

stored in the oven

*

Stand away

from

the

the door of a hot

that escapes can cause

—

and eyes.

●

Keep the oven free

Roasting

stomga area.

cari

ignite.

range

when opening

oven.

The

hot air a~d steam

burns

to

from

grease buildup.

Items

hands,

face

*(lean

only

and Care Guid&

●

KCXp range

grea~ or

SAW

clean and

spiliovers, which

free of accumulation

THESE

INSTRUCTIONS

parts listk in this

may ignite.

Use

of

5

FLOORING AND LEVELING

Flooring Under the Range

Your range, like so many other household items,

is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. When moving

the range on this type of flooring, use care, and it is
recommended that these simple and inexpensive
instructions be followed.

The range should be installed on a l/4-inch-thick
sheet of plywood (or similar material) as follows:

When the floor covering ends at the front of the
range, the area that the range will rest on should be

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

Leveling the Range

Use a 1%” open-end or adjustable wrench to equally
back out the four legs. The flanges (rims) below the
sides of the
the countertop. Carefully
installation space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of the
oven shelves to check for levelness. If using a spirit
level, take two readings, with the level placed
diagonally first in one direction and then the other.

Adjust the four legs carefully. Level the range front to
back and side to side. The range legs must rest on the
floor. The range must not hang from the countertop.

maintop

must be raised above the top of

slide

the range into its

—

—

6

.—

Feature Index

Explained

on page

Feature Index

Explained

on page

1 Broiler Drawer

2 Model and Serial Numbers
3 Anti-Tip Device
4 Removable Oven Bottom
5 Oven Shelves (easily removed

or repositioned on shelf supports)
6 Continuous-Cleaning Oven Interior
7 Surface Burner Controls
8 Surface Burners and Grates

9 Oven Vent

—

10 Lift-Up Cooktop (locks in up position

to simplify cleaning underneath)

17, 18,22

2

3,22

23,24

11, 14, 19

24

I

8,19

8,20,

4,5, 11

19

11 Chrome Plated Drip Pans
12 Clock and Timer
13 Oven Light Switch (lets you turn

interior oven light on and off)
14 Oven Temperature Control
15 Oven Interior Light
16 Oven Shelf Supports
17 Removable Oven Door (easily

removed for oven cleaning)
18 Broiler Pan and Rack

12

I

12

12,21

11

21

117,18,22

—

Electric Ignition

SURFACE COOKING

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

In case of a power failure, you can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting

burners in this manner.

Surface Burner Controls

The knobs that turn the surface burners on and off
are located on the lower control panel in front of
the burners.

The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right front and right rear burners.

To Light a Surface Burner

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

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

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

—

After Lighting a Burner

Check to be sure the burner
you turned on is the one you
want to use.

8

.— -..

Do not operate a burner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.

Be sure the burners and grates are
cool before you place your hand, a
pot holder, cleaning cloths or other
materials on them.

—

How

to

Select Flame Size

Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the

cookware you are using.

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

When using aluminum or aluminum-clad stainless
steel pots and pans, adjust the flame so the circle it

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

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids for cooking with
minimum amounts of water.

Cast Iron: If heated slowly, most skillets will give
satisfactory results.

Enamelware: Under some conditions, the enamel
of some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods,

Glass: There are two types of glass cookware-those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.

When boiling, use this same flame size—1/2 inch
smaller than the bottom of the cookware-no matter
what the cookware is made of. Foods cook just
as quickly at a gentle boil as they do at a furious
rolling boil. A high boil creates steam and cooks away
moisture, flavor and nutrition. Avoid it except for the
few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel,
cast iron or enamelware, keep the flame down

lower—to about 1/2 the diameter of the cookware.
When frying in glass or ceramic cookware, lower

the flame even more.

Heatproof Glass Ceramic: Can be used for either

surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor
heating properties, and is usually combined with
copper, aluminum or other metals for improved heat
distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

9

To Set the Clock

CLOCK AND TIMER

Push in the knob and turn the
clock hands to the right to the
correct time. Then let the knob
out and continue turning to OFF.

\$””o

—

9

‘ “’4/,,,1 \

Timer

The Timer has been combined with the range clock.
Use it to time all your precise cooking operations.

You’ 11 recognize the Timer as the pointer which is
different in color than the clock hands.

Minutes are marked up to 30 and hours are marked
up to 4 on the center ring of the clock.

To set the Timer,

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

At the end of the set time, a buzzer sounds to tell
you time is up. Turn the knob, without pushing in,

until the pointer reaches OFF and the buzzer stops.

turn the knob to the left, without

\l /

F

4

>10

L

3,20

30

/61

/0,

30/

2\~

(,,s’ \

;

,

—3

—

USING YOUR OVEN

Electric Ignition

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

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER OUTAGE.
Neither the oven nor the broiler can be lit during an
electrical power outage.

10

To light the burner, turn the OVEN TEMP
knob to the desired temperature. The burner should
light within
clicking noise—the sound of the electric spark
igniting the burner.

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

60

seconds. You will hear a little

re-lit

until power

.—

Oven Shelves

The shelves are designed with stop-locks so when
placed correctly on &e shelf

supp&ts,

they will stop
before coming completely out of the oven and will not
tilt when you are removing food from them or
placing food on them.

When placing cookware on a shelf,

pill

the shelf out
to the “stop” position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.

Shelf Positions

I’he

oven has four shelf supports identified in this

illustration as A (bottom), B, C and D (top).

To remove a shelf from the oven.

tilt front end upward and pull
To replace, place shelf on shelf support with

Dull it toward

shelf~ut.

stop-

locks (curved extension of shelf) facing up and
toward rear of oven. Tilt up front and push shelf
toward back of oven until it goes past “stop” on
oven wall. Then lower front of shelf and push it all
the way back.

VOU

J

.

Oven-Vent

Your oven is vented through
duct openings at the center rear
of the range. Do not block these

ducts when cooking in the

it is important that the flow of hot

air from the oven and fresh air to
the oven burner be uninterrupted.
Avoid touching the vent openings
or nearby surfaces during oven or
broiler operation—they may

– become hot.

oven—

● Vent openings and nearby

surfaces may become hot.
Do not touch them.

● Handles of pots and pans on

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

● Do not leave plastic items on

the cooktop-they may melt
if left too close to the vent.

● Do not leave any items on

the cooktop. The hot air from
the vent may ignite flammable
items and will increase pressure
in closed containers, which may
cause them to burst.

● Metal items will become

very hot if they are left on
the cooktop, and could
cause burns.

(continued next page)

USING YOUR OVEN

(continued)

Oven Light

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

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.

Oven Thermostat Adjustment

The temperature control in your new oven has been
carefully adjusted to provide accurate temperatures.
However, if this oven has replaced one you have used
for several years, you may notice a difference in the
degree of browning or the length of time required
when using your favorite recipes because oven
temperature controls have a tendency to “drift” over a
period of years.

Before attempting to have the temperature of your
new oven changed, be sure you have followed the

baking time and temperature of the recipe carefully.
Then, after you have used the oven a few times and
you feel the oven is too hot or too cool, there is a

simple adjustment you can make yourself on the
OVEN TEMP knob.

Pull the knob off the shaft and look at the back side.
There is a disc in the center of the knob skirt with a

series of marks opposite a pointer.
Note to which mark the pointer is pointing. To make

an adjustment, carefully loosen (approximately one
turn), but do not completely remove the two screws
that hold the skirt to the knob. Hold the knob blade in
one hand and the outer skirt in the other hand.

To raise the oven temperature, move the pointer in the
direction of the arrow for RAISE. To lower the
temperature, move the pointer in the direction of the
arrow for LOWER. Each mark will change the oven
temperature approximately

20”F.

Note position of
pointer to marks
before

adjustme

We suggest that you make the adjustment one mark
from the original setting and check oven performance
before making any additional adjustments.

After the adjustment is made press skirt and knob
together and retighten screws so they are snug, but be
careful not to overtighten.
and check performance.

NOTE: After an adjustment has been made to the
OVEN TEMP knob, OFF and BROIL will not lineup
with the indicator mark on the control panel as they
previously did. This condition is normal and will not
create a problem.

Re-install

—

Loosen

only the

locking

screws

knob on range

12

—

—

Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks to
become familiar with you new oven’s performance. If you think an
adjustment is necessary, see the Adjusting Oven Thermostat section.

How to Set Your Range for Baking

1. To avoid possible burns, place the shelves in the

correct position before you turn the oven on. If
cooking on two shelves at the same tine, stagger the
cookware for best heat circulation. Allow at least

1-1

X

inches between edge of cookware and oven

wall or adjacent cookware.

2. Close oven door, turn OVEN TEMP knob to

desired temperature and preheat oven for at least

10 minutes if preheating is

3. Check food for doneness at minimum time on

recipe. Cook longer if necessary. Switch off heat
and remove food.

necessqry.

(continued next page)

13

For best baking results, follow these suggestions:

Oven Shelves

BAKING

(continued)

—

Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.

As a general rule,
place-most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.

Preheating

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified

temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.

Type of Food

Angel food cake
Biscuits or muffhs
Cookies or cupcakes
Brownies
Layer cakes B or C

Bundt

or pound cakes
Pies or pie shells
Frozen pies
Casseroles B or C
Roasting

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.

Shelf Position

A
B or C
B or C

1

B orC

A or B

I

B orC

A (on cookie sheet)

A or B

I

I

.

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

● Tin and stainless steel may not heat evenly.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F. and use the recommended cooking time in the
recipe. This is not necessary when baking pies
or casseroles.

14

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.

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

k inch space between pans as well

--

Baking Guides

Follow the recipe or the directions on the back of the box to
baking results.

get

the best

Cookies

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning

Do not use a cookie sheet so large that it touches the

walls

or the door of the oven.

For best results, use only one cookie sheet in the oven

at a time.

Pies

For best results, do not bake pies in a shiny metal pan.
The heat is reflected and the bottom crust will be pale
and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe

—

placed on an aluminum cookie sheet for baking since recommended will usually be crisper, thinner and
the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than
crust; the cookie sheet helps retain it.

may occur.

Cakes

When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.

recommended, it may be undercooked and batter may

ovefflow.

used is the one recommended.

Check the recipe to make sure the pan size

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet

or aluminum foil. This will disturb the heat

circulation and result in poor baking, A smaller sheet

of foil may be used to catch a

on a lower shelf several inches below the food.

spillover

by placing it

Don’t Peek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently

provide minimum and maximum baking times such as

“bake 30-40 minutes.”

during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.

15

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
steady, keep spattering to a minimum. Roasting is easy,

just follow these steps:

1. Position oven shelf at second from bottom position

(B) for small size roast (3 to 5 lbs.) and at bottom
position (A) for larger roasts.

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

as close to the size of meat as possible. (Broiler pan
with rack is a good pan for this.) Line broiler pan
with aluminum foil when using the pan for marinating,

3. Turn OVEN TEMP to desired temperature.

Check the Roasting Guide for temperatures and
approximate cooking times.

4. Most meats continue to cook slightly while
standing after being removed from oven. Standing
time recommended for roasts is 10 to 20 minutes to
allow roast to firm up, making it 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 on guide. Remember that food will
continue to cook in the hot oven and therefore should
be removed when the desired internal temperature

has been reached.

cooking with fruits, cooking heavily cured meats or
basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but
allow 15 to 25 minutes per pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

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

ROASTING GUIDE

Oven

Type
Meat

Tender cuts; rib, high quality

sirloin tip, rump or top

Lamb leg or bone-in

Veal shoulder, leg or
Pork loin, rib or

round~

shoulderi’

loinl’

shouldert

Ham, pre-cooked
Ham, raw

Poultry

Chicken or Duck
Chicken pieces

Turkev
f’For

boneless rolled roasts over 6 inches thick, add 5 to

*The U.S. Department of Agriculture says,

Temperature

325°

325°

325°
325°
325°

325°

325°
375°

325°

“Rare beef is popular, but you should know that cooking it to only

Doneness

Rare
Medium

Well

Done
Rare
Medium
Well Done
Well Done
Well Done
To Warm

Well Done

Well Done
Well Done

Well Done

~0

minutes per pound to times

Approximate Roasting Time
in Minutes per Pound

Ibs.

3 to 5 lbs.
24-35

35-39
3945 31-33
21-25
25-30 24-28
30-35
3545
35-45

18–23 minutes per lb. (any weight)
Under 10 lbs.
20-30

3

to 5 lbs.

35-40
3540
10 to 15 lbs.

18-25

given

6 to 8

18-25

25-31
20-23
28-33

30-40
30-40

10 to 15 lbs.

17-20
Over 5 lbs.
30-35

Over 15

lbs.

15-20

above.

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Internal

Temperature ‘F

140°–1500*

150°–1600
170°–1850

140”–150”*

150°–1600

170°–1850

170°–1800
170°–1800

115°–1250

170°

185°–1900
185°–1900

In thigh:

185°–1900

140”F.

means

-

16

———

Broiling is cooking food by direct heat from above
the food. Your range has a convenient compartment

below the oven for broiling. It also has a specially

designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from

the high heat of the gas flame.

How to Broil

Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).

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

1. If meat has fat or gristle near the edge, cut

vertical slashes through it about 2 inches apart.
If desired, fat maybe trimmed, leaving a layer
about l/8-inch thick.

2. Remove broiler pan and rack from broiler

compartment and place food on rack.

3. Pull out drawer and position broiler pan in
compartment. Placing food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.

-- Use of Aluminum 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 like the rack.

Broiling Tips

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

5. Turn most foods once during cooking; (the
exception is thin fillets of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler
pan from compartment and serve food immediately.
Leave pan outside compartment to cool.

/1

Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The

juices could become hot enough to

catch on fire. If you do not cut the
slits, you are frying, not broiling.

● Use tongs to turn meat over—pierced meat loses juices.

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

results. Pan broil thinner ones.

Questions & Answers

Q. Why are meats not turning

out as brown as they should?

A. Check to see if you are using

the recommended shelf
position. Broil for longest
period of time indicated in the meat with tongs; piercing meat

Broiling Guide. Turn food only

once during broiling.

Q. Should I salt the meat

before broiling?

A. No. Salt draws out the juices

and allows them to evaporate.
Always salt after cooking. Turn

with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes. Using the rack suspends

the meat over the pan. As the

meat cooks, the juices fall into
the pan, thus keeping meat drier.
Juices are protected by the rack

and stay cooler, thus preventing
excessive spatter and smoking.

(continued next page)

17

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.

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.

If desired, marinate meats or chicken before

3.

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

Food

Bacon
Ground Beef

Well Done

Beef Steaks
Rare
Medium

Well Done
Rare

Medium

Well

Done

Chicken

Bakery Products

(Toast) or

Bread

Toaster Pastries
English Muftlns

Lobster Tails

Fish

Ham Slices
Precooked

Pork

Chops

Well Done

Lamb Chops

Medium
Well Done
Medium
Well Done

Wieners,

similar precooked
sausages,

bratwurst

Quantity

Thickness

l/2-lb.
(about 8 thin slices)

l-lb, (4 patties)
112

l-inch thick

(l-1

1 K-inch
(2-2Yz lbs.)

1 whole
(2 to 2fi-lbs.),
split lengthwise

2-4 slices

1

pkg. (2)

2-split
2-4

(6 to

l-lb. fillets

l/2-inch thick

l-inch thick

2

(1/2-inch)
2 (l-inch thick),
about

2 (l-inch)

about 10-12
2 (1 Winch),
about 1 lb.

l-lb. pkg. (10)

andlor

to 314- inch thick

M lbs.)

thick

8-oz.

each)

1/4

to

1 lb.

oz.

B

B

B
B

B, C

B
B 25

A

4-4

B, C

B

4-

B
B

B
B

B, C

4. When arranging food on pan, do not let fatty edges

hang over sides, which could soil oven with fat
dripping.

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

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

1%

times per side.

Second Side

Time, Minutes

3

1

8-9

I

9
12
13

10

15

30-35

5

8

I

8

10

10

17

6

6-7

7
5-6
8-9

6-7

12-14
16-18

25-30

1/2-1

Do not

turn over.

5

8

4-5

9-12

4-7 Slash fat.

10

4-6

12-14

1-2

Comments

Arrange in single layer.

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

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

Slash fat.

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

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

Cut through back of shell, spread
open. Brush with melted butter
before broiling and after half of
broiling 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 miniutes per side
for

1 X-inch

thick or home cured.

Slash

fat

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

skin-

I

18

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to

help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.

>

k

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

cl;th. Rub

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

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.

Dry and return the control knobs to the range,

—

detergent

contr~l

and a soft

panel lightly.

—

mm

~~e

L
—-----~
~

Lift-Up Cooktop

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

To make cleaning easier, the entire cooktop may be
lifted up and supported in the up position.

Be sure all burners are turned off before raising
the cooktop. Then remove the grates and drip pans,

grasp the two front burner wells and lift up. Dual

support rods will hold the cooktop up while you clean

underneath it.
After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Be careful
not

to

pinch your fingers.

~ ‘

o

Brushed Chrome Cooktop

Clean the brushed chrome top
with warm, soapy water or Bon

‘)

Ami@

brand cleanser and
immediately dry it with a clean,
soft cloth. Take care to dry the
surface following the “grain.”
To help prevent finger marks after cleaning, spread a
thin film of baby oil on the surface. Wipe away excess
oil with a clean, soft cloth.

a

-

@ ~

%::-

.%: ::

.

Oven Shelves

You may clean the shelves with a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water
and dry with a dry cloth.

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

NOTE: Some commercial oven cleansers cause darkening and
discoloration. When using for the first time, test cleaner on small part of
shelf and check for discoloration before completely cleaning.

(continued

ne.rt

page)

19

CARE AND CLEANING

Range Top Burners

The holes in the burners must be kept clean
at all times for proper ignition and an even,
unhampered flame.

You should clean the burners routinely, especially
after bad spillovers which could clog these holes.
Burners lift out for cleaning, if the shipping screw
was removed at installation.

NOTE: A screw holds each of the burners in place
to keep them from wobbling around during shipment.

Remove and discard the shipping screw.

(continued)

—

To remove burners:

1. Grasp burner head and tilt it to the right to release

the two tabs from slots in the burner support.

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

To remove burned-on food, soak

solution of mild liquid detergent and water or a
solution for cleaning the inside of coffee makers, such
as

Dip-It@

brand. Soak the burners for 20 to 30 minutes.
If the food doesn’t rinse off completely, scrub them
with soap and water and a brush or plastic pad. Do not
use steel wool or abrasive cleansers because they will
clog the burner openings and scratch the burners. If
the holes become clogged, clean them with a small
sewing needle or a small safety pin.

Do not attempt to clean burners in an automatic
dishwasher. Loosened food soil can clog burner

holes, and the strong action of the dishwasher
detergent can damage the burner heads.

Before putting the burners back, shake out excess
water and dry them thoroughly by setting them in a
warm oven for 30 minutes.

the burners in a

r

Ports

Lighte

Fla

r

support

Air Sh

To replace burners:

1. Slip the air shutter over the gas valve orifice.

2. Lower the burner assembly and hook the tabs in the
slots in the burner support.

3. Be sure both tabs are in their slots, that the burner
sits level and straight, and that the flash tube forms
a straight line from the igniter to the burner.

-—

—

Burner Grates

Porcelain enamel burner
grates should be washed
regularly and, of course,

after spillovers. Wash them in hot, soapy water and
rinse with clean water. Dry the grates with a
cloth—don’t put them back on the range wet. When
replacing the grates, be sure they’re positioned

securely over the burners.
To get rid of burned-on food, place the grates in a

covered container or plastic bag. Add 1/4 cup

ammonia and let them soak for 30 minutes. Wash,
rinse well and dry.

20

—.

Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures.

Do not operate a burner for an extended period of
time without cookware on the grate. The finish on the
grate may chip without cookware to absorb the heat.

—

—

Drip Pans

Remove the grates. Then lift out the chrome-plated
drip pans. Wash them in hot, soapy water. Rinse them
with clean, hot water and
cloth. Never use abrasive

wool—thev’11

drip pans
liquid cleanser or mild solution of ammonia and water
(1/2 cup of ammonia to one gallon of water). After
soaking, wash them in hot, soapy water. Rinse with

clean water and polish with a clean, soft cloth.

scratch the surface. Instead. soak the

~or

about 20 minutes in slightly diluted

polish

them drv with a

~leansers

or

st~el

Lift-Off Oven Door

The oven door is removable.

To remove the door,

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

Do not use the door handle to lift
the door.

. .

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

open it a few

To replace the door,

sure the hinges are in the “out”
position. Position the slots in the
bottom of the door squarely over
the hinges. Then lower the door
slowly and evenly over both

hinges at the same time. If hinges

snap back against the oven frame,

pull them back out.

TO CLEAN THE DOOR:

First, remove the door for
easier cleanup.

Inside of door: You may wipe
spots with hot, soapy water or
clean with a commercial oven
cleaner. NOTE: Soap left on liner
causes additional stains when the
oven is reheated.

When replacing drip pans, the notch on the rear
pan and the notch on the front pan should meet in
the middle.

The drip pans may also be cleaned in the dishwasher.

make

Outside of door: Use soap and
water to thoroughly clean the top,
sides and front of the oven door.
Do not let water run down through
openings in the top of the door.
Rinse well. For stubborn spots, use
a solution of vinegar and water.

Spillage of marinades, fruit

juices, tomato sauces and basting

materials containing acids may
cause discoloration and should be
wiped up immediately. Take care
not to touch hot portion of the
oven. When surface is cool,
clean and rinse.

Do not use oven cleaners,
cleansing powders or harsh
abrasives to clean the outside
of the oven door.

Oven Light Bulb

The light bulb is located in the upper right corner of the oven. Before
replacing the bulb, disconnect electrical power to range at the main fuse or
circuit breaker panel or unplug the range from the electrical outlet. Let the
bulb cool completely before removing it. Do not touch a hot bulb with a
damp cloth as the bulb will break.

.

(continued next page)

21

Broiler Pan and Rack

CARE AND CLEANING

(continued)

—

After broiling, remove the broiler pan and rack from
the broiler compartment. Carefully pour out grease in
the pan into a proper container. Wash and rinse the
broiler pan and rack in hot, soapy water.

If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels
or a dishcloth. That way, burned-on foods will soak
loose while the meal is being served. Scrub with

soap-filled or plastic scouring pads.

Broiler Drawer

To remove:

1. When broiler is cool, remove rack and pan.

2. Pull the broiler drawer out until it stops, then push
it back in about one inch.

3. Grasp handle, lift and pull broiler drawer out (lift
the rollers located under the drawer over the roller
guides in the range).

To replace:

1. Put the rollers under the broiler drawer behind the

roller guide stops in the range.

2. Hold the broiler drawer in the raised position as
you slide it partway into the range. Then lower the
drawer and push it completely closed.

Do not store a soiled broiler pan and rack in the oven
or broiler compartment.

The broiler pan and rack can also be cleaned in the
dishwasher.

Broiler compartment

11

—

Anti-Tip Device

If your range is removed for cleaning,

A

servicing or any reason, be sure anti-tip
device is re-engaged properly when the range is
replaced. Failure to take this precaution could
result in tipping of the range and cause injury.

When replacing the range:

Hook the loose end of the chain onto the bracket

1.

by slipping the nearest link of the chain into the slot
in the bracket, making sure the chain is pulled as
tight as possible and that there is no excess slack in
the chain after it is attached to the bracket. Excess
slack in the chain could allow the range to tip over.

2,

Slide the range all the way back into the counter.
Once the range is pushed back in place, there
will be a small amount of slack in the chain. This
is normal.

22

BRACKET

BACK

Ill 11~~

~

\l

OPTIONAL
LOCATION

?

:

BRACKET

~

FACTORY

LOCATION

p,,:

‘ 1

CHAIN ,-, !~---

NOTE: To insure the device is installed and
re-engaged properly, carefully try to tip the range
forward. The device should secure the range and not

allow it to tip.

(tLtGIH1’-

OPPOSITE SIDE USED FOR GAS)

\

I

MODEL SHOWN;

—

Removable Oven Bottom

The oven bottom can be removed to make
cleaning easier.

To remove:

1. Grasp oven bottom at finger slots on each side.

2. Lift front edge of oven bottom enough to raise tabs
from slots in front frame.

3. Push oven bottom back about 1/4” to release flange
from front frame, then pull out.

To replace the oven bottom:

1. Slide oven bottom into oven so rear tabs

slots in rear wall of oven.

2. Grasp oven bottom at finger slots and push it
back and then down to hook the flange under the
front frame.

3. Fit front tabs into slots in front frame.

fit

into

Finger

, slot

1

spillover

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom
from excessive spillovers. This is particularly
important when baking a fruit pie or other foods with
high acid content. Hot fruit fillings or foods that are
acid in content such as milk, tomato or sauerkraut,

and sauces with vinegar or lemon juice, may cause

pitting and damage to the porcelain enamel surface.
To protect the oven bottom surface, place a

piece of aluminum foil slightly larger than the baking
dish on the shelf below to catch any

should not completely cover the shelf as this would
cause uneven heat in the oven. Aluminum foil should
not be placed on the oven bottom.

boilovers.

It

If a

allow the oven to cool first. Remove the oven bottom
for easier cleanup and to prevent damage to the
continuous cleaning oven coating.

Frequent

(particularly after cooking meat) will prolong the
time between major cleanings. Rinse thoroughly. Soap
left on the oven bottom can cause stains.

For heavy soil, use a mild abrasive cleaner and
follow label instructions, using a thin layer of cleaner.
Use of rubber gloves is recommended. Wipe or rub
lightly on stubborn spots. A commercial oven cleaner
may also be used, following package directions.

wipings

CLEANING GUIDE

NOTE: Let range parts cool before touching or handling.

PART
Metal, including

Chrome Trim Strips

Porcelain Enamel and
Painted Surfaces*

—

*Spillage of marinades, fruit juices, tomato sauces and basting

blotted up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.

MATERIALS TO USE

● Soap and Water

●

Paper Towel

●

Dry Cloth

●

Soap and Water

GENERAL DIRECTIONS

DO NOT USE steel wool,
abrasives, ammonia, acids or

commercial oven cleaners.

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

materiaIs

containing acids may cause discoloration. Spillovers should be

does occur on the oven bottom,

with mild soap and water

Wash, rinse and then polish with a dry cloth.

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

If acids should spill on the range while it is hot,
use a dry paper towel or cloth to wipe up right away.
When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash
with soap and water when cooled and then rinse.
Polish with drv cloth.

. .

23

CONTINUOUS-CLEANING OVEN CARE

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

The Continuous-Cleaning Oven cleans itself while cooking. The oven

walls are finished with a special coating that cannot be cleaned in the usual
manner with soap, detergents, steel wool pads, commercial oven cleaners,
coarse abrasive pads or coarse brushes. Use of such cleansers and/or the use
of oven sprays will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks, valleys and sub-surface “tunnels.” This
rough finish tends to prevent grease spatters from
forming little beads or droplets that run down the side
walls of a hard-surface oven liner, leaving unsightly
streaks that require hand cleaning. Instead, when
spatter hits the porous finish, it is dispersed and
partially absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it

somewhat less noticeable.

Soil may not disappear completely and at some
time after extended usage, stains may appear that
cannot be removed.

The special coating works best on small amounts of

spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures.

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

bottom
porcelain enamel finish. The oven door lifts off

and the oven bottom comes out for cleaning away
from the continuous-cleaning oven.

When using a commercial oven cleaner to clean
the removable oven bottom or the inside of the
oven door,

and the oven door because the oven cleaner can

damage the continuous-cleaning oven coating.

and.the

inside of the oven door have a

it

is important to remove the oven bottom

How to Clean the Continuous-Cleaning Oven

Let the range parts cool before handling. We Do not use soap, detergent, steel wool pads,

recommend rubber gloves be worn when cleaning.

Remove shelves and cookware.
Remember: During the operation of the oven, the

door and other range surfaces will get hot enough to
cause burns. Do not touch. Let the range cool before
replacing oven shelves.

If a spillover or heavy soiling occurs on the
porous surface, as soon as the oven has cooled,

remove as much of the soil as possible using a small

amount of water and a stiff-bristle nylon brush. Use

water sparingly and change it frequently, keeping it

as clean as possible, and be sure to blot it up with

paper towels, cloths or sponges.
Do not rub or scrub with paper towels, cloths or

sponges, since they will leave unsightly lint on the
oven finish. If water leaves a white ring on the finish

as it dries, apply water again and blot it with a clean

sponge, starting at the edge of the ring and working

toward the center.

commercial oven cleaner, silicone oven sprays,

coarse pads or coarse brushes on the porous

surface. These products will spot, clog and mar the

porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or

spatula—they could permanently damage the finish.

24

—

Surface Burner Air Adjustment Shutters

An air adjustment shutter for each surface burner

regulates the flow of air to the flame.
When the right amount of airflows into the

burner, the flame will be steady, relatively quiet and
have approximately 3/4” sharp blue cones. This is
usually the case with factory preset shutter settings.

With too much air, the flame will be unsteady,
possibly won’t bum
noisy, sounding like a blowtorch.

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

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

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

Oven Burner Air Adjustment Shutter

The air adjustment shutter for the
oven burner regulates the flow of
air to the flame.

The shutter for the oven burner is
near the back wall of the oven
behind the broiler drawer.

all

the way around, and will be

—

Na’

. . .

$..

‘..

.

.

‘.

‘.

‘.

“.

Air Adjustment Shutter

‘,

i

k

To reach the shutter,

broiler drawer.

To adjust the flow of air to the
burner,

screw and rotate the shutter to
allow more or less air into the

burner tube as needed.

loosen the Phillips head

Loosen
Air

Adjustment
Shutter

Elliii

I

remove the

w

To determine if the burner flame

I

is proper,

flame should have 1/2” to 3/4”
blue cones with no yellow tipping,
and should not extend out over the
baffle edges.

light the burner. The

,—.

25

—-—

QUESTIONS?

USE THIS PROBLEM SOLVER

--

PROBLEM

TOP BURNERS
DO NOT
OR DO NOT
BURN EVENLY

BURNERS HAVE
YELLOW OR
YELLOW-TIPPED
FLAMES

BURNER FLAMES
VERY LARGE
OR YELLOW

OVEN DOES NOT
COOK PROPERLY

LIGHT

POSSIBLE CAUSE

●

Pilots am

●

Mwner

Remove burners and

Make

o J3urners

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

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

clean them with a small

sure

you do not enlarge the

may not be fitted correctly

holas.

onto

sewing

needle or small safety pin.

the mounting brackets. Remove and

reinstall them properly.

(A) Yellow

Call

●

If

burner

look like

=

With LP gas, some yellow tipping on inner cones is normal.

● If range is connected to LP gas, check all steps

●

Make

correct position, not touching oven sides and not

●

Aluminum foil being used improperly

* Oven

●

Incorrect cookware being

tips or recommendations.

*

Oven bottom not securely seated in position.

c

OVEN CONTROL

@

Shelf

flarnes-

for service

flames

look like (A),

(B)

or (C), depending on

sure thermostat capillary bulb (located in upper portion of oven) is in

(B) Yellow

cones-Normal for LP gas Normal for natural gas

call

tips

on

inner

for service. Normal burner

the

type of gas you use.

in

the Installation Instructions.

coated

with anything.

in

oven.

vent blocked on top of range.

position

used. Check

knob set

incorrectly or not turned

is incorrect. Check the cooking guides.

each cooking section for cookware

on.

(C)

Soft

flames

blue

should

flames—

—

●

CLOCK DOES

NOT WORK

OVEN

TOO HOT
OVEN LIGHT DOES

NOT

STRONG ODOR

TEMPERA~RE

OR

TOO

COME ON

COLD

Range electrical plug

Check

@

Oven thermostat needs adjustment. See the Thermostat Adjustment section.

●

Bulb may be loose or burned out.

*

Electrical plug must be plugged into alive

*

Switch operating oven light is broken. Call for service.

●

Improper

●

An odor from the insulation around the

few times oven is used. This is temporary.

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

800.626.2000
consumer information service

Center@

26

must

for blown fuse or

aidgas

ratio in oven. Adjust oven burner air shutter.

be securely seated in a live power outlet.

tripped

circuit breaker.

power

outlet.

inside

of the oven is normal

for

the

fh-st

.

-—

v.

~,

[

Wdll

Be There

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

itiormation

or assistance

from GE, we’ll be there. All you have to do is call–toll-free!

GEAnswer Cente~

80~62/i2000

-—

In-Home Repair
Service

8@GExAREs

(800432-2737)

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

(7:OOa.m.

9:00 a.m. to 2:00 p.m. Satur-

to 7:00 p.m.

out–

Service Contracts

800-626-2224

You can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires. Pur­chase 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 future

service at today’s prices.

multiple-

Whatever your question about any
major appliance, GE Answer Center
information
help. Your call–and your

will be answered promptly and

courteously. And you can call any
time. GE Answer Center” service is
open 24 hours a day, 7 days a week.

)

Telecommunication Device for the Deaf

semice

is available to

question–

C

Pa& andAccessories

80W26+2002

Individuals qualified to service their
own appliances

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 proce­dures intended to be performed by
any user. Other servicing generally

should

be referred to

vice

personnel. Caution must be

exercised, since improper servicing
may cause unsafe operation.

can have needed

qualified ser-

-.......”. .,...,..,.”..=.”

.,”. .—. ..- .. .-..-.=. ,-, .,

Ji)r

Customers With

S, CTIONA.A

...,”

Special Needs...

81W62621W0

Upon request,
controls for a variety of GE appliances,
and a brochure to assist in planning a

barrier-free kitchen for persons with

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-GEAC (800-833-4322)
to request information or service.

—--

GEwill

.— —-

provide Braille

m

e

.-

~

YOUR GE GAS RANGE

Save proof of original purchase date

WHAT IS COVERED

WHAT IS NOT COVERED

WARRANTY

such

as your sales slip or

FULL ONE-YEAR WARRANTY

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

part of

the

range

that fails because

of a manufacturing defect.

● Service trips to your home

to teach you how to use the

product.

Read your Use and Care material.

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

address below, or call, toll free:
GE Answer

Center@

800.626.2000

consumer information service

● improper installation.

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

described in the Installation

Instructions provided with the

product.

cancelled

check to establish warranty period.

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

in

the 48 mainland states, Hawaii

and Washington,

home use

D.C.

In Alaska the
warranty is the same except that it
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician’s
travel costs to your home.

All warranty service will be

provided by our Factory Service
Centers or by our authorized
Customer

Care” servicers during

normal working hours.

Should your appliance need

service during warranty period or

beyond, call 800-GE CARES

(800-432-2737).

. Replacement of house fuses

or resetting of circuit breakers.

“ Failure of the product if it is used

for other than its intended

purpose or used commercially.

● Damage to product caused

by accident,

of God.

WARRANTOR IS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

fire, floods or acts

-=

—.

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 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.

‘

Part No. 164 D2588P120
Pub

No.

49-8319

MNU109

I

4-92

CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

.—..

JGSC12GER

1