GE Appliances XL44 JGBP24, XL44 JGBP25, XL44 JGBP30, XL44 JGBP32, XL44 JGBP33 Use & Care Manual And Installation Instructions

XL44 TMSelf-CleaningGasRange

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

Anti-Tip Device ........................... 2,3, 31,39

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Operating Instructions, Tips

Aluminum Foil .......................... 5, 15, 17-19

ClockandTimer........................................... 11

Features...................................................... 6,7

Oven........................................................ 12.23

Baking................................................ t4,15

Broiling, Broiling Guide ................... 19, 20

ControlSettinl)s.............b.................... 12

Door Latch....................1 4, 17, 19,22,23

Light; Bulb Replacement ................ 12,28

Preheating ........... 14

Roasting, Roasting Guide ...............17, 18

Self-Cleaning instructions .............. 2 1-23

Shelves.................. 13-15,17,22,23,27

Surface Cooking ..................................... 8-10

ControlSettings .......................................... 9

Cooktop Comparison ................................ 8

Electriclgnition ........................................... 8

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Problem Solver .......................45, 46

Thermostat Adjustment-

DoItYourself............................................ 16

More questions ?...call

GE Answer Center"80~626.2000

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Preparation .................................30-44

Air Adjustment .............................................38

Flame Size ..................................9, 37,38,44

Flooring Under the Range ......................... 32

Installation instructions ...................... 30-3 9

Leveling ..........................................................39

LP Conversion .......................................40-44

Consumer Services .................. 47

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

Important Phone Numbers ....................... 47

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

i Warranty........................................................ 48

Care and Cleaning ...................24-29

Broiler Pan and Rack.........................................2 7

Burner Assembly ................................................24

DoorRemoval .............................................. 27

Cooktop ............ 26

Lift-upCooktop............................................. 29

OvenBottom................................................ 26

Oven Vents ....................................................29

Storage Drawer ........................................... 28

GE Appfiances

Models: JGBP24JGBP30

JGBP25 JGBP32
JGBP29 JGBP33

164 D2764P053

49-8543

HELP US HELP YOU...

Read this guide 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.

Depending on your range, you'll find the model and
serial numbers on a label on the front of the range,
behind the kick panel, storage drawer or broiler drawer.
These nmnbers are also on the Consmner 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
calls concerning your range.

If you received a damaged range...

hnmediately 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.

A WARNING

• ALL RANGES
CAN TIP

• INJURY TO PERSONS

COULD RESULT

.INSTALL ANTI-TIP

DEVICES PACKED
WITH RANGE

• SEE INSTALLATION
INSTRUCTIONS

WARNING: If the information in this

guide 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.

• 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.

IF YOU NEED SERVICE

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

To obtain replacement parts, contact GE/Hotpoint

Service Centers.

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

FIRST, contact the people who serviced your

appliance. Explain why you are not pleased. In most

cases, this will solve the problem.
NEXT, if you are still not pleased, write all the

details--including your phone number--to:

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

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

Major Appliance Consumer Action Panel
20 North Wacker Drive

Chicago, IL 60606

2

I ORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

* The California Safe Drinking Water and Toxic

Enforcement Actrequiresthe Governor of California
to publish a list of substances known to the state
to cause cancer, 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.

.Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury. If your

model has these features, theymust be recycled
according to local, state and federal codes.

When You Get Your Range

.Have the installer show you the location of the

range gas cut-offvalve 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 guide. All other servicing 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 doubtabout 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. In Canada, the appliance must be

electrically grounded in accordance with the
Canadian Electrical Code.Do not use an extension

cord with this appliance.

.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 allpacking materials are removed from

the range before operating it to preventfire or
smoke damage should thepacking 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 Instructions.

WARNING: These adjustments must be made by a
qualified service technician in accordance with the

manufacturer's instructions and all codes and
requirements of theauthority having jurisdiction.

Failure to follow these instructions could remit in

serious injury or property damage. The qualified
agency performing this work assumes responsibility

for the conversion.

After prolonged use of a range, high floor

temperatures may result and many floor
coverings will not withstand this kind of use.
Neverinstall the range over vinyl tile or linoleum

that cannot withstand such type of use. Never
install itdirectlyover interiorkitchen carpeting.

Using Your Range

kWARNINGmAIi ranges@

can tip and injury could result. To
prevent accidental tipping of the

range, attach it to the wall and floor by
installing the Anti-Tip device supplied

To check if the device is installed and

engaged properly, carefully tip the

range forward. The Anti-Tip device should engage

and prevent the range from tipping over.
If you pull the range out from the wall for any

reason, make sure the device is properly engaged
when you push the range back against the wall.

If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.

Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could

result in tipping of the range and injury.

• Do not leave children alone or unattended
where a range is hot or in operation.

They could be seriously burned.

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

(continued next page)

3

Pd_PORTANT SAFETY INSTRUCTIONS

(continued)

•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.

•Do not allow anyone to climb,stand or hang

on the door, broiler drawer or cooktop.They

could damagethe range and even tip it over,
causing severepersonal injury.

, Let the burner grates and other surfaces cool

before touching them or leaving them where

children canreach them.

.Never wear loose fitting or hanging garments

while using the appliance. Be careful when

reaching for items stored in cabinets over the
cooktop. Flammable material could be ignited if

brought in contact with flame or hot oven surfaces

and may cause severe bums.

.Do not use water on grease fires. Never pick up

a flaming pan. TUlTIthe controls off. Smother a
flaming pan on a surface unit 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 oven off or
by using a multi-pro'pose dry chemical or foam-

type fire extinguisher,

.Do not store flammable materialsin an oven, a

range broiler or storage drawer 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.

.When cooking pork,follow the directions exactly

and always cookthe meat to an internal temperature

of at least !70°E 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

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

4

• 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 hotsurfaces 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 apot holder.

•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.

.Always turn the surface burners to off before

removing cookware.

.Carefully watch foods being fried at a high

flame setting.

.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 arelocated

at the rear of the cooktop, at the top and bottom of

the oven door, and at the bottom of the range under
the storage drawer or kick panel.

.Do not use a wok on models with sealed burners

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 burnerhead. 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.

• Use the least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too full

of fat can cause spiltovers when food is added,

•Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

•Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.

,When using glass cookware, make sure it is

designed for top-of-range cooking.

•If acombination of oils or fats will be used

in frying, stir together before heating or as fats
melt slowly.

• Use proper pan size--Avoid pans that are

unstable or easily tipped.Select cookware having
flat bottoms large enough to properly contain food

and avoid boilovers and spilloversand large

enoughto cover burner grate.This will both save
cleaningtime and preventhazardous accumulations

of food,since heavy spatteringor spilloversleft
on range can ignite. Use pans with handles that

can be easily graspedand remain cool.

.Keep all plastics away from the top burners•

•Do not leave plastic

items on the cooktop--

theymay meltif left

too close to the vent.

Vent aoDearance and location vary

• Do not leave any items" _
on the cooktop.

The hot air from the vent may ignite flammable

itemsandwill increasepressurein closed

containers, which may cause them to burst.

• 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.

.When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread
the flames•

•If range is located near a window, do not hang
long curtainsthatcould blow over the top burners

andcreate afirehazard.

•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 calla qualifiedservice technician.

Never use an open flame to locate a leak.

Baking, Broiling and Roasting

•Do not use the oven for a storage area.

Items stored in the oven can ignite.

.Place the oven shelves in the desired position

while the oven is cool.

.Stand away from the range when opening the

door of a hot oven. The hot air and steam that
escapes can cause burns to hands, face and eyes.

.Keep the oven free from grease buildup•

• Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods, It is also a

precaution against burns from touching hot
surfaces of the door or oven walls• The lowest

position "R" is not designed to slide•

•Do not heat unopened food containers. Pressure
could build up and the container could burst,

causing an injury•

.Do not use aluminum foil anywhere in the oven

except as described in this guide• Misuse could
result in a fire hazard or damage to the range.

.When using cooking or roasting bags in the

oven, follow the manufacturer's directions.

•Use only7glass cookware that is recommended

for use m gas ovens.

.Always remove the broiler pan from range as

soon as you finish broiling• Grease left in the pan
can catchfire 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

toreduce thepossibility of grease fires.

•If you should have a grease fire in the broiler pan,

turnoff ovencontrol,andkeep broiler drawer and

oven door closedto containfireuntil itburns out.

Self-Cleaning Oven

, Clean onlypartslisted in this Use and CareGuide.
.Do not clean door gasket• The door gasket is

essential for a good seal. Care should be taken not

to rub, damage or move the gasket.

• Do not use ovencleaners.No commercial oven

cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.

Residue from oven cleaners will damage the inside

of the oven when the self-clean cycle is used.

.Before self-cleaning the oven, remove broiler

pan and rack and other cookware.

.Be sure to wipe up excess spillage before

starting the self-cleaning operation•

•If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply•

Have it serviced by a qualified technician.

SAVE THESE

INSTRUCTIONS

5

FEATURES OF YOUR RANGE

Features and appearance vary.

I

7

\

I

6

Sealed Burners

Burner Cap

Head

Drip Pan

(On some

Your range is equipped W_

....... standard ]'winBurners

I

Feature Index (Not all models have all features. Appearance of features varies.) I See page

1 Air Intake (under storage drawer) ] 4,29

2 Model and Serial Numbers

(on from frame of range, behind storage drawer or kick panel)

3 Lift-Off Oven Door 19,20,27

4 Anti-Tip Device 2,3,31,39

(Lower right rear corner on range back. See the Installation Instructions.)

5 Oven Bottom 26

6 Oven Interior Light 12,21,28
7 Oven Door Latch 14, 17, 19,22,23

(use for Self-Cleaning cycle only)

8 OVEN SET Knob ll, 12, 14, 17,

19,22,28

9 Oven "On" Indicator Light 12

10 Oven Cleaning Indicator Light 22

11 Automatic Oven Timer, Clock and Minute Timer 11, 14,22,23

12 Oven Vent 4,5, 13,29

13 OVEN TEMP Knob 11, 12, 14, 16,

17, 19,22,23,28

14 Grates, Drip Pans (on some models) and Surface Burners 4,5, 8-10,

21,2426

15 Surface Burner Control Knobs 8-10,24,25,28
16 Cooktop [ 4,13,23,26,29

17 Broiler Pan and Rack 5, 17, 19,20,

(Do not clean in the self-cleaning oven.) 21,27

18 Oven Shelves 5, 12-15, 17,

(easily removed or repositioned on shelf supports) 19, 21-23, 27

19 Oven Shelf Supports 5, 13, 14, 17,

19,22,23,27

20 Oven Door Gasket I 5,21,27
21 Air Vent in Oven Door (top of oven door) [ 4,13,29

Storage Drawer or Kick Panel (depending on model) I

22 4,28,29

7

DOES THIS cOOKTOP COMPARE

"_ourne_ cooktop has gas gnvne_s,_{youateused

tocooking_ith induction or otherelectricsurface

units, you will noticesome differences when you use

gas burners.

Thebe t_ypesofcookware to use> plus heat-up and

cool-dow times, depend upon the type of burner or
surface unit you have.

The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cookt%you may have used in the past.

Type of Cooktop
Gas Burners

Radiant
(Glass Ceramic)

Description

Regular or seale_
gas burnersuse
either LP gas

or natural gas.
Electric coils

under a glass-

Cooktop

O

Induction

X\\llllltl/Z

Electric Coil

@

Solid Disk

©

ceramic cooktop.

High frequency
induction coils

under a glass
surthce.

Flattened metal
tubing containing

electric resistance
wire suspended

over a drip pan.
Solid cast iron

disk sealed to the
cooktop surface.

How it Works
Flames heat the pans directly. Pan flatness is not critical to cooking results, but

pans should be well balanced, Gas burners heat the pan right away and change

heat settings right away. When you turn the control oft; cooking stops right away.

Heat travels to the glass surthce and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned oft: Remove the pan from the surt:ace unit if

you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
oft; the glass cooktop is hot t}Oln the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good quality pans. Electric coils are more forgiving of

warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.

Heats by direct contact with the pan, _opans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The

disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.

SURFACE COOKING

Lighting Instructions

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 this way.

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

The electrode of the spark igniter is exposed.
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.

8

Sur/areBurner tr0/s

The knobs that turn the surface burners oft arid off are
located on the 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.

On ranges with seMed burners:
*The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces Or

foods which need to cook over low heat for a
long time. It can be turned down to a very low

simmer setting.

• The right front burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).

Before Lighting a Burner

• If drip pans are supplied with your range,
they should be used at all times.

• Make sure all grates on the range are in place
before using any burner.

To Light a Surface Burner

Push the control knob in
and turn it to LITE. You

will hear a little "clicking"
noise--the sound of the electric

spark igniting the burner.

After Lighting a Burner

• After the burner ignites, turn the knob to adjust the

flame size.

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

• 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 HANDL1NG 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.

(continued next page)

SURFACE COOKING

(continued)

Top-of-Range Cookware

Aluminum: Medium-welghl cookware IS

recommended because it heats quickly and evenly.

Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting 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.

PJ[ass:There aretwo.types of lass cookware-thos

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.

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
can result in exposure to

carbon monoxide levels
above allowable current

standards. This can be

hazardous to your health.

Wok Cooking (on models with sealed burners)

We recommend that you

use only a flat-bottomed wok.
They are available at your local
retail store.

%___/

Do not use woks that

support rings. Use of these
types of woks, with or

without the ring in place,

can be dangerous. Placing

the ring over the burner grate may cause the burner
to work improperly resulting in carbon monoxide
levels above allowable current standards. This could

be dangerous to your health. Do not try to use such
woks without the ring. You could be seriously burned

if the wok tipped over.

10

CLOCK AND TIMERS

Clock and Minute Timer

To set the clock, push the knob in and turn the clock
hands to the correct time. Then let the knob out and

continue turning to OFF.
The Minute Timer has been combined with the range

clock. Use it to time cooking operations. You'll

recognize it as the pointer that is different in color

from the clock hands.

Minutes are marked up to 60 on the center ring of the

clock.

To set the Minute Timer, turn the knob to the left,

withoutpHshing in, until the pointer reaches the number

of minutes 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.

Automatic Oven Timer

This Timer will automatically start and stop your
oven for you. Here's what you do:

1. Make sure both your range clock and the DELAY
START dial show the correct time of day. When

either the DELAY START dial or STOP TIME dial
is pushed in and turned, it will "pop" into place

when the time shown on the range clock is reached.

2. Set the DELAY START dial. Push in and turn the
DELAY START dial to the time you want the oven

to turn itself on. (If you want it to start cooking
immediately, do not set a DELAY START time.)

3. Set the STOP TIME dial. Push in and turn the

STOP TIME dial to the time you want the oven

to turn itself off.

NOTE: There must be at least a half-hour
difference between the DELAY START and

STOP TIME dials, and times can be set only

up to 11 hours and 45 minutes in advance.

4. Set the OVEN SET knob to TIME BAKE.

5. Set the OVEN TEMP knob to the desired
cooking temperature.

The oven will turn itself on immediately unless you
have set the DELAY START dial for a later starting

time. It will operate at the temperature you selected
and turn itself off at the Stop Time you selected.

Turn the OVEN TEMP knob to OFF and then remove
the food from the oven.

STOP TIME DELAYSTART

PUSHTO TURN

11

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this guide handy where you can refer to
it, especially during the first weeks of using your new range.

Electric Ignition

The oven burner and broil burner are lighted by
electric ignition.

To light either burner, turn the OVEN SET knob to
the desired oven operation and the OVEN TEMP
knob to the desired temperature. The burner should
ignite within 30-90 seconds.

After the oven reaches the selected temperature, the
oven burner cycles--off completely, then on with a
full flame-to keep the oven temperature controlled.

Power Outage

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.

Oven Light

The oven light comes on automatically when the door
is opened. Some models have a switch on the lower
control panel that allows you to turn the light on or off

when the door is closed.

Oven Indicator Light

The oven indicator light glows until the oven reaches
your selected temperature, then goes off and on with
the oven burner(s) during cooking.

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 SET Control

The OVEN SET control has settings ovE.s_r

for BAKE, BROIL, TIME BAKE and {__

CLEAN. When you turnthe knob to th,_Z

desired setting, the proper burner is
activated for that operation.

BAKE--Use this setting for all normal oven

operations--for example, for cooking roasts or
casseroles. Only the bottom oven burner operates
during baking.

TIME BAKE--Use this setting to turn the oven
on and off at specified times when you want cooking

to start and stop. See Automatic Oven Timer section.
BROIL--Use this setting for broiling. Only the top

(broil) burner will operate.
CLEAN--Use this setting for the self-cleaning

function only.

OVEN TEMP Control

The OVEN TEMP control maintains
the temperature you set for normal oven

operation as well as for broiling. Push in
and turn to set temperatures or to set into
CLEAN position.

OFF--Shuts off power to the oven controls.
Oven will not operate. The OVEN TEMP knob

should be turned to OFF whenever the oven is
not in use.

For normal oven operation, push in and turn the

knob to the desired temperature. It will normally

take 30-90 seconds before the flame comes on.

OvEN TEMP

After the oven reaches the selected temperature, the
oven burner cycles--off completely, then on with a
full flame-to keep the oven temperature controlled.

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Oven Vents

The oven is vented through duct openings at the rear
of the cooktop. See the Features section. Do not block
these openings when cooking in the oven--it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.

•The vent openings and

nearby surfaces may
become hot. Do not

touch them.

• Do not leave plastic
items on the cooktop---

Vent appearance and location vary

they may melt if left too
close to the vent.

• Handles of pots and pans on the cooktop may
become hot if left too close to the vent.

•Metal items will become very hot if they are left

on the cooktop and could cause burns.

• 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.

Oven Shelves

The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will
stop before coming completely out of the oven and

will not tilt when you are removing food from them

or placing food on them.

When placing cookware on a shelf, pull the shelf out

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

To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull the shelf out.

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.

Bump

Shelf Positions

The oven has five shelf supports for baking,
roasting and broiling identified in this illustration
as A (bottom), B, C, D and E (top). It also has a

special low shelf position (R) for roasting extra
large items, such as a large turkey--the shelf is not
designed to slide out at this position. Shelf positions
for cooking are suggested in the Baking, Roasting
and Broiling sections.

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BAKING

Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.

Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a nmnber of weeks to

become familiar with your new oven's performance.

If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It

Yourself instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN SET knob to

BAKE or TIME BAKE and then turn the OVEN

TEMP knob to the desired temperature.

See the Automatic Oven Timer section for
Timed Baking.

2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary.

3. Turn the OVEN TEMP knob to OFF and
then remove the food.

Oven Shelves

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 shelf position B or C. See the chart for

suggested shelf positions.

0

0

O

O
O

0

[ Type of Food I Shelf Position I

] Angel food cake I A [

I Biscuits or muffins B or C

Cookies or cupcakes B or C

I Brownies B or C

Layer cakes B or C

I Bundt or pound cakes I A or B
IPies or pie shells [ B or C

lFrozen pies I A (on cookie sheet) I

I Casseroles IBor C I

IRoasting I B or R [

Preheating

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

before putting the food in the oven. To preheat, set the
oven at the correct temperature-- selecting a higher

temperature does not shorten preheat time.
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.

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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 'A-inch space between pans as

well as from the back of the oven, the door and the

sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or
instructions for best baking results.

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 may occur.

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.

Aluminum Foil

Never entirely cover
a shelf with aluminum

foil. This will disturb
the heat circulation and

result in poor baking. A

smaller sheet of foil
may be used to catch a

spillover by placing it
on a lower shelf several

inches below the food.

Pies

For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil

pans should be placed on an aluminum cookie sheet

for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

Cakes

When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe

recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may

overflow. Check the recipe to make sure the pan size

used is the one recommended.

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.

• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to

be reduced by 25°F.

Don't Peek

Set the timer for the estimated cooking time and do

not open the door to look at your food. Most recipes
provide minimum and maximum baking times such

as "bake 30-40 minutes."

DO NOT open the door to check until the minimum
time. Opening the oven door frequently during

cooking allows heat to escape and makes baking times

longer. Your baking results may also be affected.

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