GE 49-85154, 183D5580P236 User Manual
Safety Instructions . . . .2–7, 25
Operating Instructions
Aluminum Foil . . . . . . . . .12, 13
Clock and Timer . . . . . . . . . .10
Oven . . . . . . . . . . . . . . . . .10–15
Baking and Roasting . . . . . .12
Broiling . . . . . . . . . . . . . .13, 14
Broiling Guide . . . . . . . . . . .14
Oven Control . . . . . . . . . . . .11
Power Outage . . . . . . . . . . . .11
Preheating . . . . . . . . . . . . . .12
Surface Cooking . . . . . . . . .8, 9
Thermostat Adjustment . . . .15
Care and Cleaning
Air Vents . . . . . . . . . . . . . . . . .21
Broiler Pan and Grid . . . . . . .21
Burner Assemblies . . . . . .16–18
Burner Caps and Heads . . . .18
Burner Grates . . . . . . . . . . . . .17
Control Panel and Knobs . . .21
Cooktop Surface . . . . . . . . . .19
Drip Pans . . . . . . . . . . . . . . . . .16
Lift-Off Oven Door . . . . . . . .20
Lift-Up Cooktop . . . . . . . . . . .19
Oven Bottom . . . . . . . . . . . . .20
Oven Interior . . . . . . . . . .22, 23
Removable Broiler Drawer . .21
Racks . . . . . . . . . . . . . . . . . . . .22
Stainless Steel Surfaces . . . . .19
Installation
Instructions . . . . . . . . . . .24–39
Anti-Tip Device . . . . .28, 38, 39
Connect the Range
to Gas . . . . . . . . . . . . . . . . .29–32
Convert to LP Gas . . . . . . . . .39
Dimensions and
Clearances . . . . . . . . . . . . . . . .27
Electrical Connections . .33, 34
Level the Range . . . . . . . . . . .38
Light the Pilots . . . . . . . . .34–37
Troubleshooting Tips . .40–42
Accessories . . . . . . . . . . . . . . .45
Consumer Support
Consumer
Support . . . . . . . . . .Back Cover
Ownership Registration
for Customers in Canada
only . . . . . . . . . . . . . . . . . .43, 44
Warranty for Customers
in Canada . . . . . . . . . . . . . . . .47
Warranty for Customers
in the U.S.A. . . . . . . . . . . . . . .46
Ranges
183D5580P236 49-85154 01-09 JR
Standard-Clean
Models:
Owner’s Manual
& Installation
Instructions
GEAppliances.com
Write the model and serial
numbers here:
Model # ______________________
Serial # ______________________
You can find them on a label on
the front of the range behind the
kick panel or broiler drawer.
RGB508
RGB524
RGB528
RGB530
RGB533
RGB540
Non-Self-Cleaning Gas
In Canada, contact us at:
www.GEAppliances.ca
Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
2
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
— 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.
Do not touch any electrical switch;
do not use any phone in your
building.
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.
WARNING: If the information
in this manual is not followed exactly,
a fire or explosion may result causing
property damage, personal injury
or death.
WARNING!
For your safety, the information in this manual must be followed to minimize the risk of fire or explosion, electric shock, or
to prevent property damage, personal injury, or loss of life.
®
To reduce the risk of tipping the range, the range must be
secured by a properly installed anti-tip bracket. See installation
instructions shipped with the bracket for complete details
before attempting to install.
To check if the bracket is installed and engaged properly,
carefully tip the range forward. The bracket should stop the
range within 4 inches. If it does not, the bracket must be
reinstalled. If the range is pulled from the wall for any reason,
always repeat this procedure to verify the range is properly
secured by the anti-tip bracket.
For free-standing or slide-in ranges, never completely remove
the leveling legs or the range will not be secured to the anti-tip
device properly.
If you did not receive an anti-tip bracket with your
purchase, call 1.800.626.8774 to receive one at no
cost (in Canada, call 1.800.561.3344). For installation
instructions of the bracket, visit GEAppliances.com
(in Canada, GEAppliances.ca).
ANTI-TIP DEVICE
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Safety Instructions
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Troubleshooting Tips
3
GEAppliances.com
WARNING!
Have the installer show you the location of the range gas shut-off valve and how to shut it off if necessary.
Have your range installed and properly
grounded by a qualified installer, in
accordance with the Installation Instructions.
Any adjustment and service should be
performed only by qualified gas range
installers or service technicians.
Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this manual. All other
service should be referred to a qualified
technician.
Plug your range into a 120-volt grounded
outlet only. Do not remove the round
grounding prong from the plug. If in doubt
about the grounding of the home electrical
system, it is your personal responsibility and
obligation to have an ungrounded outlet
replaced with a properly grounded,
three-prong outlet in accordance with
the National Electrical Code. Do not use
an extension cord with this appliance.
SAFETY PRECAUTIONS
IMPORTANT SAFETY NOTICE
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to
publish a list of substances known to the state to cause birth defects or other reproductive harm, and
requires businesses to warn customers of potential exposure to such substances.
Gas appliances can cause minor exposure to four of these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or
LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize
incomplete combustion. Exposure to these substances can be minimized by venting with an open
window or using a ventilation fan or hood.
WARNING: NEVER use this
appliance as a space heater to heat or
warm the room. Doing so may result
in carbon monoxide poisoning and
overheating of the oven.
Locate the range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor
air circulation.
Be sure all packaging materials are
removed from the range before operating
it to prevent fire or smoke damage should
the packaging material ignite.
Be sure your range is correctly adjusted by
a qualified service technician or installer for
the type of gas (natural or LP) that is to be
used. Your range can be converted for use
with either type of gas. See the Installation
of the range section.
WARNING: These adjustments
must be made by a qualified service
technician in accordance with the
manufacturer’s instructions and all codes
and requirements of the authority having
jurisdiction. Failure to follow these
instructions could result in serious injury
or property damage. The qualified agency
performing this work assumes responsibility
for the conversion.
Be careful when you clean the cooktop
because the area over the pilot (on standing
pilot models) will be hot.
After prolonged use of a range, high floor
temperatures may result and many floor
coverings will not withstand this kind of use.
Never install the range over vinyl tile or
linoleum that cannot withstand such type
of use. Never install it directly over interior
kitchen carpeting.
Do not leave children alone or unattended
where a range is hot or in operation. They
could be seriously burned.
Do not allow anyone to climb, stand or hang
on the oven door, broiler 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 range or on the backsplash of a
range—children climbing on the range
to reach items could be seriously injured.
Clean only parts listed in this Owner’s
Manual.
Never wear loose fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited
if brought in contact with flame or hot oven
surfaces and may cause severe burns.
Do not store flammable materials in an
oven, a range broiler or near a cooktop.
Do not store or use combustible materials,
gasoline or other flammable vapors and
liquids in the vicinity of this or any other
appliance.
Do not let cooking grease or other
flammable materials accumulate in or
near the range.
Do not use water on grease fires. Never pick
up a flaming pan. Turn the controls off.
Smother a flaming pan on a surface burner
by covering the pan completely with a
well-fitting lid, cookie sheet or flat tray.
Use a multi-purpose dry chemical or
foam-type fire extinguisher.
Flaming grease outside a pan can be put
out by covering it with baking soda or,
if available, by using a multi-purpose dry
chemical or foam-type fire extinguisher.
Flame in the oven can be smothered
completely by closing the oven door and
turning the control to off or by using a
multi-purpose dry chemical or foam-type
fire extinguisher.
Let the burner grates and other surfaces
cool before touching them or leaving them
where children can reach them.
Never block the vents (air openings) of
the range. They provide the air inlet and
outlet that are necessary for the range to
operate properly with correct combustion.
Air openings are located at the rear of
the cooktop, at the top and bottom of the
oven door, and at the bottom of the range
under the broiler drawer.
Large scratches or impacts to glass doors
can lead to broken or shattered glass.
SAFETY PRECAUTIONS
Operating Instructions
4
Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
5
Consumer SupportOperating Instructions
Safety Instructions
Installation Instructions
Troubleshooting Tips
GEAppliances.com
Do not use the oven for a storage area.
Items stored in the oven can ignite.
Keep the oven free from grease buildup.
Place the oven racks in the desired position
while the oven is cool.
Pulling out the rack to the stop-lock is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching
hot surfaces of the door or oven walls. The
lowest position is not designed to slide.
Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
Never use aluminum foil to line the oven
bottom. Improper use of foil could start
a fire and result in high carbon monoxide.
When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
For continuous clean models, do not use
oven cleaners on any of the continuous
cleaning surfaces. Continuous cleaning
surfaces can be identified by their rough
surface finish.
Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Use only glass cookware that is
recommended for use in gas ovens.
Always remove the broiler pan from range
as soon as you finish broiling. Grease left in
the pan can catch fire if oven is used without
removing the grease from the broiler pan.
When broiling, if meat is too close to the
flame, the fat may ignite. Trim excess fat to
prevent excessive flare-ups.
Make sure the broiler pan is in place
correctly to reduce the possibility of
grease fires.
If you should have a grease fire in the
broiler pan, turn off the oven control, and
keep the broiler drawer and oven door
closed to contain fire until it burns out.
For safety and proper cooking performance,
always bake and broil with the oven door
closed.
Stand away from the range when opening the door of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.
OVEN
COOK MEAT AND POULTRY THOROUGHLY…
Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry to
at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against
foodborne illness.
WARNING: NEVER cover
any slots, holes or passages in the oven
bottom or cover an entire rack with
materials such as aluminum foil. Doing
so blocks air flow through the oven and
may cause carbon monoxide poisoning.
Aluminum foil linings may also trap
heat, causing a fire hazard.
Operating Instructions
6
Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
SURFACE BURNERS
Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms
large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain
the food properly. This will both save cleaning time and prevent hazardous accumulations of food, since
heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped
and remain cool.
Always use the LITE position (on electric
ignition models) or the HI position (on
standing pilot models) when igniting the
top burners and make sure the burners
have ignited.
Never leave the surface burners unattended
at high flame settings. Boilovers cause
smoking and greasy spillovers that may
catch on fire.
Adjust the top burner flame size so it
does not extend beyond the edge of the
cookware. Excessive flame is hazardous.
Use only dry pot holders—moist or damp
pot holders on hot surfaces may result in
burns from steam. Do not let pot holders
come near open flames when lifting
cookware. Do not use a towel or other
bulky cloth in place of a pot holder.
When using glass cookware, make sure it
is designed for top-of-range cooking.
To minimize the possibility of burns,
ignition of flammable materials and spillage,
turn cookware handles toward the side or
back of the range without extending over
adjacent burners.
Carefully watch foods being fried at a high
flame setting.
Always heat fat slowly, and watch as it heats.
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.
If a combination of oils or fats will be used in
frying, stir together before heating or as fats
melt slowly.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Use the least possible amount of fat for
effective shallow or deep-fat frying. Filling
the pan too full of fat can cause spillovers
when food is added.
Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
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 wok. This ring 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 a
carbon monoxide level above that
allowed by current standards, resulting
in a health hazard.
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 the sides of the pan.
Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
Keep all plastics away from the surface
burners.
To avoid the possibility of a burn, always be
certain that the controls for all burners are
at the OFF position and all grates are cool
before attempting to remove them.
If range is located near a window, do not
hang long curtains that could blow over the
surface burners and create a fire hazard.
If you smell gas, turn off the gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
WARNING!
READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS
7
Consumer SupportOperating Instructions
Safety Instructions
Installation Instructions
Troubleshooting Tips
GEAppliances.com
SURFACE BURNERS (cont.)
Always turn the surface burner controls off
before removing cookware.
Do not lift the cooktop on sealed burner
models. Lifting the cooktop can lead to
damage and improper operation of the
range.
When a pilot goes out (on standing pilot
models), you will detect a faint odor of gas
as your signal to relight the pilot. When
relighting the pilot, make sure burner
controls are in the off position, and follow
instructions in this book to relight.
If you smell gas, and you have already made
sure pilots are lit (on standing pilot models),
turn off the gas to the range and call a
qualified service technician. Never use an
open flame to locate a leak.
Do not place or store items that can melt
or catch fire one the grates, even when the
cooktop is not being used.
Keep range clean and free of accumulations
of grease or spillovers, which may ignite.
8
Throughout this manual, features and appearance may vary from your model.
How to Light a Gas Surface Burner
Make sure all the surface burners are
placed in their respective positions.
Electric Ignition Models:
Push the control knob in and turn it
to the LITE position.
You will hear a little clicking noise—
the sound of the electric spark igniting
the burner.
Turn the knob to adjust the flame size.
If the knob stays at LITE, it will continue
to click.
When one burner is turned to LITE,
all the burners spark. Do not attempt to
disassemble or clean around any burner
while another burner is on. An electric
shock may result, which could cause you
to knock over hot cookware.
Standing Pilot Models:
Push control knob in and turn it to HI
position. The burner should light within
a few seconds.
Turn the knob to adjust the flame size.
Flame will be almost horizontal and will
lift slightly away from the burner when
the burner is first turned on. A blowing
or hissing sound may be heard for
30–60 seconds. This normal sound is due
to improved injection of gas and air into
the burner. Put a pan on the burner before
lighting it, or adjust the flame to match pan
size as soon as it lights, and the blowing or
hissing sound will be much less noticeable.
Push the control knob in and turn
it to the LITE position (on electric
ignition models) or HI (on standing
pilot models).
Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
Using the gas surface burners.
Medium Small
Medium Large
Before Lighting a Gas Burner After Lighting a Gas Burner
If drip pans are supplied with your range;
they should be used at all times.
Make sure all burners are in place.
Make sure all grates on the range are
properly placed before using any burner.
Do not operate the 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.
On Ranges with Sealed Gas Burners
The smallest burner in the right rear
position is the simmer burner. This burner
can be turned down to a very low simmer
setting. It provides precise cooking
performance for delicate foods such as
sauces or foods that require low heat for
a long cooking time.
The medium (left rear and left front) and
the large (right front) burners are the
primary burners for most cooking. These
general-purpose burners can be turned
down from HI to LO to suit a wide range
of cooking needs.
NOTE: On some models, the burners are all the
same size and power.
On some models, the burners are all
the same size and power.
On some models
9
Consumer Support
Operating Instructions
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Troubleshooting Tips
GEAppliances.com
Use a flat-bottomed wok.
How to Select Flame Size
For safe handling of cookware, never let the flames
extend up the sides of the cookware.
Watch the flame, not the knob, as you
reduce heat. When fast heating is desired,
the flame size on a gas burner should
match the cookware you are using.
Flames larger than the bottom of the
cookware will not result in faster heating
of the cookware and could be hazardous.
Stove Top Grills (on models with sealed burners)
Do not use stove top grills on your sealed
gas burners. If you use the stove top grill
on the sealed gas burner, it will cause
incomplete combustion and can result
in exposure to carbon monoxide levels
above allowable standards.
This can be hazardous to your health.
Wok This Way (on models with sealed burners)
We recommend that you use a 14″ or smaller
flat-bottomed wok. Make sure the wok bottom
sits flat on the grate. They are available at your
local retail store.
Only a flat-bottomed wok should be used.
Do not use a flat-bottomed wok on a
support ring. Placing the ring over the
burner or grate may cause the burner
to work improperly, resulting in carbon
monoxide levels above allowable standards.
This could be dangerous to your health.
In Case of Power Failure (electric ignition models)
In case of a power failure, you can light
the gas surface burners on your range with
a match. Hold a lit match to the burner,
then push in and turn the control knob
to the LITE position. Use extreme caution
when lighting burners this way.
Surface burners in use when an electrical
power failure occurs will continue to
operate normally.
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 tightfitting lids when 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.
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.
Operating Instructions
10
Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
Throughout this manual, features and appearance may vary from your model.
You have the choice of having the timer show the time
counting down or the time of day. In either case, the timer
will signal at the end of the timer period to alert you that
the time is up.
Using the clock and timer.
To Set the Clock
NOTE: When you first plug in the range or after
a
power failure, the entire Clock/Timer display will
light up.
Press the CLOCK pad.
Press and hold the + or – pad and the
time of day will change 10 minutes at
a time. To change the time by single
minutes, give the pads short taps.
Press the CLOCK pad to start the clock.
To Set the Kitchen Timer
Press the KITCHEN TIMER ON/OFF pad.
Use the + and – pads to set the timer.
Short taps on the + or – pad change
the timer’s setting one minute at a
time. Pressing and continuing to
hold the + pad increases the setting
10 minutes at a time.
Once you have set your timer, press
the KITCHEN TIMER ON/OFF pad to
start timing.
As the timer counts down, a signal will
indicate when one minute is left. After
this signal, the display will count down in
seconds. When time runs out, a final signal
will sound. Press the KITCHEN TIMER ON/OFF
pad to stop the signal.
To Change or Cancel the
Kitchen Timer
Setting
When the timer is counting down, use the
+ and – pad to change the remaining time,
or press the KITCHEN TIMER ON/OFF pad
to stop the timer. The timer cannot be
cancelled unless you have fully completed
“set timer” instructions above.
Display Clock While
Kitchen Timer
Is Operating
Pressing the CLOCK pad while the timer is
operating will not interfere with the timer’s
operation; the display will change to show
the clock, but the timer will continue to
count down and will still signal when time
is up. Press the KITCHEN TIMER ON/OFF pad
again to change the display back to show
the timer.
11
Consumer Support
Operating Instructions
Safety Instructions
Installation Instructions
Troubleshooting Tips
Plastic items on the cooktop may
melt if left too close to the vent.
Vent appearance and location vary.
The oven has 5 rack positions.
It also has a special low rack
position (R) for extra large items,
such as a large turkey.
To avoid possible burns, place the racks in the desired position before you turn the oven on.
Oven Control
Your oven is controlled by a single OVEN
CONTROL knob.
It will normally take 30–90 seconds before
the flame comes on. After the oven reaches
the selected temperature, the oven burner
cycles—off completely, then on with a
full flame—to maintain the selected
temperature.
Using the oven. GEAppliances.com
Before You Begin…
The racks have stop-locks, so that when
placed correctly on the rack supports
(A through E), they will stop before
coming completely out, and will not tilt.
When placing and removing cookware,
pull the rack out to the bump on the
rack support.
To remove a rack, pull it toward you, tilt the
front end up and pull it out.
To replace, place the end of the rack
(stop-locks) on the support, tilt up the
front and push the rack in.
NOTE: The rack is not designed to slide out at the
special low rack (R) position.
Oven Vent
Your oven is vented through ducts at the
rear of the range. Do not block these ducts
when cooking in the oven—it is important
that the flow of hot air from the oven
and fresh air to the oven burner be
uninterrupted. Avoid touching the vent
openings or nearby surfaces during oven or
broiler operation—they may become hot.
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Do not leave plastic or flammable items on the
cooktop—they may melt or ignite if left too close
to the vent.
Do not leave closed containers on the cooktop.
The pressure in closed containers may increase,
which may cause them to burst.
Metal items will become very hot if they are left
on the cooktop, and could cause burns.
Power Outage (electric ignition models)
CAUTION: Do not make any attempt
to operate the electric ignition oven
during an electrical power failure.
The oven or broiler cannot be lit during
a power failure. Gas will not flow unless
the glow bar is hot.
If the oven is in use when a power failure
occurs, the oven burner shuts off and
cannot be re-lit until power is restored. This
is because the flow of gas is automatically
stopped and will not resume when power
is restored until the glow bar has reached
operating temperature.
Oven Light (on some models)
Use the switch on the lower control panel to
turn the light on or off.
Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
Cut slits in the foil just like the grid.
The oven has a special low rack (R)
position just above the oven bottom.
Use it when extra cooking space is
needed, for example, when cooking
a large turkey. The rack is not
designed to slide out at this position.
12
Using the oven.
How to Set the Oven for Baking or Roasting
Your oven is not designed for open-door cooking.
Close the oven door. Turn the OVEN
CONTROL knob to the desired
temperature.
Check food for doneness at minimum
time on recipe. Cook longer if
necessary.
Turn the OVEN CONTROL knob to OFF
when baking is finished and then
remove the food from the oven.
Type of Food Rack Position
Frozen pies (on cookie sheet) B or C
Angel food cake, B
bundt or pound cakes
Biscuits, muffins, brownies, C
cookies, cupcakes,
layer cakes, pies
Casseroles B or C
Roasting R or A
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature. Preheating is necessary for
good results when baking cakes, cookies,
pastry and breads.
For ovens without a preheat indicator light or tone,
preheat 10 minutes.
Baking results will be better if baking pans
are centered in the oven as much as
possible. Pans should not touch each other
or the walls of the oven. If you need to
use two racks, stagger the pans so one
is not directly above the other, and leave
approximately 1
1
⁄2″ between pans, from
the front, back and sides of the wall.
Aluminum Foil
Never cover the oven bottom with
aluminum foil.
You can use aluminum foil to line the
broiler pan and broiler grid. However,
you must mold the foil tightly to the
grid and cut slits in it just like the grid.
Aluminum foil may also be used to catch
a spillover. To do so, place a small sheet of
foil on a lower rack several inches below the
food.
Never entirely cover a rack with aluminum
foil. This will disturb the heat circulation
and result in poor baking.
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.
13
Aluminum Foil
You can use aluminum foil to line your
broiler pan and broiler grid. However,
you must mold the foil tightly to the grid
and cut slits in it just like the grid.
GEAppliances.com
How to Set the Oven for Broiling
Broiling is cooking food by direct heat from
above the food. Most fish and tender cuts of
meat can be broiled. Follow these directions
to keep spattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment doors
must be closed during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid 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.
You can change the distance of the
food from the heat source by
positioning the broiler pan and grid
on one of three rack positions in the
broiler compartment—A (bottom of
broiler compartment), B (middle)
and C (top).
Preheating the broiler or oven is not
necessary and can produce poor
results.
If meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″ apart. If desired, the fat may
be trimmed, leaving a layer about
1/8″ thick.
Arrange the food on the grid and
position the broiler pan on the
appropriate rack in the oven or
broiling compartment. Placing food
closer to the flame increases exterior
browning of the food, but also
increases spattering and the possibility
of fats and meat juices igniting.
Close the oven and broiler
compartment door.
Turn the OVEN CONTROL knob to
BROIL.
When broiling is finished, turn the
OVEN CONTROL knob to OFF. Remove
the broiler pan from the broiler
compartment and serve the food
immediately. Leave the pan outside
the range to cool.
Consumer SupportOperating Instructions
Safety Instructions
Installation Instructions
Troubleshooting Tips
Cut slits in the foil just like the grid.
Broiling Guide Suggestions
Both the oven and broiler compartment doors
must be closed during broiling.
Always use the broiler pan and grid that
comes with your range. It is designed
to minimize smoking and spattering by
trapping juices in the shielded lower
part of the pan.
For steaks and chops, slash fat evenly
around the outside edges of the meat.
To slash, cut crosswise through the
outer fat surface just to the edge of
the meat. Use tongs to turn the meat
over to prevent piercing the meat and
losing juices.
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5–10 minutes only.
When arranging the food on the pan,
do not let fatty edges hang over the sides
because dripping fat could soil the oven.
The broiler compartment does not need
to be preheated. However, for very thin
foods, or to increase browning, preheat
if desired.
Frozen steaks can be broiled by
positioning the rack at the next lowest
rack position and increasing the cooking
time given in this guide 1
1
⁄2 times per side.
Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
14
Broiling Guide
Using the oven.
Quantity and/or Rack First Side Second Side
Food Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4″ thick 8 patties take about
the same time.
Beef Steaks
Rare
†
1″ thick C 9 7 Steaks less than 1″ thick cook
Medium 1 to 11⁄2 lbs. C 12 5–6 through before browning.
Well Done B 13 8–9
Rare
†
11⁄2″ thick C 10 6–7 Slash fat.
Medium 2 to 2
1
⁄2 lbs. C 12–15 10–12
Well Done B 25 16–18
Chicken 1 whole B 30–35 15 Brush each side with melted
2 to 21⁄2 lbs., butter. Broil skin-side-down
split lengthwise first.
Bone-in
4 bone-in breasts B 25–30 10–15
Bakery Products
Bread (Toast) or 2 to 4 slices C 2–3 1/2–1 Space evenly. Place English
Toaster Pastries 1 pkg. (2) muffins cut-side-up and
English Muffins 2 split C 3–5 brush with butter, if desired.
Lobster Tails 2 to 4 A 13–16 Do not Cut through back of shell.
(6 to 8 oz. each) turn over. Spread open. Brush with
melted butter before
broiling and after half of
broiling time.
Fish 1 lb. fillets C 5 5 Handle and turn very
1/4 to 1/2″ thick carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1″ thick B 8 8
(precooked) 1/2″ thick B 6 6
Pork Chops 2 (1/2″ thick) B 10 4–5 Slash fat.
Well Done 2 (1″ thick) about 1 lb. B 13 9–12
Lamb Chops
Medium 2 (1″ thick) about B 8 4–7 Slash fat.
Well Done 10 to 12 oz. B 10 10
Medium 2 (1
1
⁄2″ thick) B 10 4–6
Well Done about 1 lb. B 17 12–14
Wieners 1 lb. pkg. (10) C 6 1–2 If desired, split sausages
Similar precooked in half lengthwise; cut into
sausages, 5″ to 6″ pieces.
bratwurst
The size, weight, thickness,
starting temperature and
your preference of doneness
will affect broiling times.
This guide is based on meats
at refrigerator temperature.
†The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)
(Appearance may vary)
You may find that your new oven cooks differently than the one it replaced. Use your new oven for a few weeks to
become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostat yourself.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20–40 degrees.
NOTE: This adjustment will not affect the broiling temperatures.
Adjust the oven thermostat—Do it yourself! GEAppliances.com
To Adjust the Thermostat
Pull the OVEN CONTROL knob off
the range and look at the back side.
To make an adjustment, loosen
(approximately one turn), but do not
completely remove, the two screws
on the back of the knob.
With the back of the knob facing you,
hold the outer edge of the knob with
one hand and turn the front of the
knob with the other hand.
To raise the oven temperature, move
the top screw toward the right. You’ll
hear a click for each notch you move
the knob.
To lower the temperature, move the
top screw toward the left.
Each click will change the oven temperature
approximately 10°F. (Range is ± 60°F. from
the arrow.) We suggest that you make the
adjustment one click from the original
setting and check oven performance
before making any additional adjustments.
After the adjustment is made, retighten
screws so they are snug, but be careful
not to overtighten.
Re-install knob on range and check
performance.
15
Consumer Support
Operating Instructions
Safety Instructions
Installation Instructions
Troubleshooting Tips
Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low fat spreads, on the
other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor
of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
The type of margarine will affect baking performance!
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