GE EGR3001 User Manual

Ranges

Safety Instructions . . . . . . .2–5

Anti-tip Device . . .2, 3, 36, 44, 45

Operating Instructions, Tips

Aluminum Foil .5, 15, 22–24, 31

Clock and Timer . . . . . . . .10, 11

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

Oven . . . . . . . . . . . . . . . . .12–28

Baking . . . . . . . . . . . . . .14–16

Broiling, Broiling

Guide . . . . . . . . . . . . . . .24, 25

Control Settings . . . . . . .10, 11

Door Latch . .17, 22, 24, 27, 28 Light Bulb

Replacement . . . . . . . . .12, 33

Preheating . . . . . . . . . . . . . .15

Roasting, Roasting

Guide . . . . . . . . . . . . . . .22, 23

Sabbath Feature . . . . . . .19, 20

Self-cleaning

Instructions . . . . . . . . . .26–28

Shelves . . . . . . . . . . .13–15, 26

Timed Baking . . . . . . . .17, 18

Surface Cooking . . . . . . . . .8–11

Control Settings . . . . . . .10, 11

Care and Cleaning . . . .29–34

Broiler Pan and Grid . . . . . . .32

Burner Assembly . . . . . . . .29, 30

Cooktop . . . . . . . . . . . . . . . . .31

Door Removal . . . . . . . . . . . . .32

Lift-up Cooktop . . . . . . . . . . .34

Oven Bottom . . . . . . . . . . . . .31

Oven Vents . . . . . . . . . . . . . . .34

Self-cleaning

Instructions . . . . . . . . . . . .26–28

Stainless Steel Surfaces . . . . . .34

Storage Drawer . . . . . . . . . . . .33

Preparation . . . . . . . . . .35–45

Air Adjustment . . . . . . . . . . . .43

Flame Size . . . . . . . . . . . . . .9, 42

Flooring under the Range . . .37 Installation

Instructions . . . . . . . . . . . .35–45

Leveling . . . . . . . . . . . . . . . . .44

LP . . . . . . . . . . . . . . . . . . . . . .45

Troubleshooting

Tips . . . . . . . . . . . . . . . . .46–48

Thermostat Adjustment —

Do It Yourself . . . . . . . . . . . . .21

Consumer Support

Consumer

Support . . . . . . . . . .Back Cover

Product Registration . . . . .49, 50

Warranty . . . . . . . . . . . . . . . . .51

183D5580P105 49-85020 04-01 JR

EGR3000 EGR3001 JGBP24 JGBP26 JGBP28 JGBP29 JGBP30 JGBP31 JGBP40 RGB745 RGB845

Owner’s Manual

& Installation

Instructions

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XL44

™

Self-Cleaning Gas

Write the model and serial numbers here:

Model # ________________________

Serial # ________________________

Depending on your range, the model and serial numbers can be found on a label on the front of the range, behind the kick panel or storage drawer.

HELP US HELPYOU…

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 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 Before You Call for Service section in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

— 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 guide is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

WARNING

• ALL RANGES CAN TIP

• INJURY TO PERSONS COULD RESULT

• INSTALLANTI-TIP DEVICES PACKED WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

Important Safety Instructions

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 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, they must 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-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 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 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, threeprong 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 all packing materials are removed from the range before operating it to prevent fire or

smoke damage should the packing 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 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.

• 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.

Using Your Range

WARNING—All ranges

can tip and injury could result. To prevent accidental tipping of the range, attach it to the wall 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.

IMPOR TANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

• CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OFA 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, storage drawer or cooktop. They

could damage the range and even tip it over, causing severe personal injury.

• Let the burner grates and other surfaces cool before touching them or leaving them where children can reach 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 burns.

• Do not use water on grease fires. Never pick up a flaming pan. Turn the 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-purpose dry chemical or foam-type fire extinguisher.

• Do not store flammable materials in an oven, a range 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.

•

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.

Surface Cooking

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

• 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.

• 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 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 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 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.

• 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.

• 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.

IMPORTANT SAFETY INSTRUCTIONS

• If a combination 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 spillovers and large enough to cover burner grate. 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.

• Keep all plastics away from the top burners.

• 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.

• 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 curtains that could blow over the top burners and create a fire hazard.

• 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.

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.

• Never use aluminum foil to line the oven bottom. Improper use of foil could start a fire.

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

• 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 oven control, and keep broiler drawer and oven door closed to contain fire until it burns out.

Self-Cleaning Oven

• Clean only parts listed in this Use and Care Guide.

• Do not clean door gasket. The door gasket is

essential for a good seal. Care should be taken not to rub, damage or move the gasket.

• Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used.

• Before self-cleaning the oven, remove the shelves, the broiler pan and grid 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

Vent appearance and location vary.

Important Safety Instructions

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FEATURES OF YOUR RANGE

Features and appearance vary.

9 11

10 12

MASK FOR SHELVES

Features of Your Range

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

1 Air Intake (under storage drawer or kick panel) 4, 34 2 Model and Serial Numbers –

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

3 Anti-Tip Device 2, 3, 36, 44, 45

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

4 Lift-Off Oven Door 32 5 Oven Bottom 31 6 Oven Interior Light 12, 26, 33 7 Oven Door Latch 14, 17, 22,

(use for Self-Cleaning cycle only) 24, 26–28

8 Oven Light On/Off Switch 12

9 AUTOMATIC OVEN Light 10, 17, 18 10 Clock and Timer 10 11 OVEN ON Light 10, 11, 21,

CLEAN Light 10, 21, 27, 28, PREHEATED Light 10, 11, 21

12 Oven Set Knob 10, 11, 21, 22,

24, 26–28, 33

13 Oven Vent 4, 5, 12, 34 14 Grates, Drip Pans (on some models) and Surface Burners 4, 5, 8, 9

29–31

15 Cooktop 4, 8, 9, 31, 34 16 Surface Burner Control Knobs 4, 8, 9, 33 17 Oven Shelves 5, 13–16,

(easily removed or repositioned on shelf supports) 26, 27, 32

18 Oven Shelf Supports 5, 13, 14, 22,

25, 27

19 Oven Door Gasket 5, 26, 32 20 Air Vent in Oven Door (top of oven door) 4, 12, 32 21 Storage Drawer or Removable Kick Panel (depending on model) 4, 33, 34 22 Broiler Pan and Grid 5, 20, 24–26, 32

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

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SURFACE COOKING

Surface Burner Controls

The knobs that turn the surface burners on and 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.

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.

On ranges with sealed 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.

• On some models, the burners are all the same size and power.

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.

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.

In case of 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.

After Lighting a Burner

• 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.

Stove Top Grills

(on models with sealed burners)

Wok This Way

(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 current standards. This can be hazardous to your health.

We recommend that you use a flat-bottomed wok. They are available at your local retail store.

Do not use a wok on a support ring. 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. You could be seriously burned if the wok tipped over.

SURFACE COOKING

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 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.

Surface Cooking

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1. COOK TIME ON/OFF. Press this for Timed

Baking operations.

2. TIMER ON/OFF. Press this pad to select the

timer feature. The timer does not control oven operations. The timer can time up to 11 hours and 59 minutes.

To set the timer, first press the TIMER ON/OFF pad. Press the HOUR and MIN. pads to change the time.

To cancel the timer, press the TIMER ON/OFF pad until the display clears.

3. AUTOMATIC OVEN Light. This lights anytime

the oven has been programmed.

4. DISPLAY. Shows the time of day, the times set

for the timer on automatic oven operations and, on some models, the oven temperature.

5. HOUR and MIN. pads. These pads allow you

to set times up to 11 hours and 59 minutes.

6. TEMP RECALL. On some models, you can recall

the set temperature to the display by pressing the HOUR or MIN. DECREASE (–) pad.

7. CLEAN Light. Glows when the oven is in the

self-clean cycle. After the self-clean cycle, the light will flash. Unlatch the door and turn the Oven Set knob to OFF.

8. OVEN ON Light. Glows anytime the Oven Set

knob is not in the OFF position and is set on a temperature or function. The light will flash when the oven automatically turns off to remind you to turn the Oven Set knob to OFF.

9. Oven Set Knob. Turn this knob to the

temperature or function you want. See the Baking, Roasting, Broiling and Self-Cleaning sections.

10. START TIME ON/OFF. Press this pad and the

HOUR and MIN. pads to set the automatic start and stop time.

11. CLOCK. To set the clock, first press the

CLOCK pad. Then press the HOUR and MIN. pads to change the time of day.

12. PREHEATED Indicator Light. Glows when

the oven reaches your selected temperature.

8 9

FEATURES OF YOUR OVEN CONTROL

Not all features are on all models. Appearance may vary.

4 5 5

5 5

Automatic Clock To Set the Clock

The clock must be set for the automatic oven timing functions to work properly. The time of day cannot be changed during a Timed Baking or Self-Cleaning cycle.

1. Press the CLOCK pad.

2. Press the HOUR and MIN. pads to set

the time of day.

Timer To Set the Timer To Reset the Timer

The timer is a minute timer only. The timer does not control oven

operations. The maximum setting on the timer is 11 hours and 59 minutes.

1. Press the TIMER ON/OFF pad.

2. Press the HOUR and MIN. pads

until the amount of time you want shows in the display. The timer will start automatically within a few seconds of releasing the pad.

If the display is still showing the time remaining, you may change it by pressing the HOUR and MIN. pads until the time you want appears in the display.

If the remaining time is not in the display, recall the remaining time by pressing the TIMER ON/OFF pad and then pressing the HOUR and MIN. pads until the new time you want shows on the display.

To Cancel the Timer End of Cycle Tones

(on some models)

To cancel the timer, the remaining time must be in the display. To recall the time remaining, press the TIMER ON/OFF pad once. To cancel the timer press the TIMER ON/OFF pad again.

The end of cycle tone can be cleared by pressing the TIMER ON/OFF pad or, on some models, by pressing the COOK TIME ON/OFF pad depending on which function you are using.

Power Outage Oven Set Knob

On some models, after a power outage the oven will automatically resume its setting once the power is restored.

For models with a CLOCK pad, when the power is restored the display will flash the time of day until a pad is pressed or the knob is turned. Reset the clock to the correct time of day.

If the oven was in operation when the power outage occurred, the Oven Set knob must be turned back to OFF. Then reset the knob to the way it was before the power outage.

If your model has a COOK TIME ON/OFF pad and your oven was set for timed baking or roasting when the power outage occurred, the clock and all

programmed functions must be reset. To reset them, first turn the Oven Set knob back to OFF, reset the clock, functions and knob back to the way they were before the power outage.

The Oven Set knob maintains the temperature you set from WARM (170°F.) to BROIL (550°F.). It also has an OFF and a CLEAN setting.

The PREHEATED light glows when the oven reaches your selected temperature.

The OVEN ON light will glow any time the Oven Set knob is not in the OFF position and is set on a temperature or a function.

Appearance may vary.

OVEN CONTROL, CLOCK AND TIMER

Features of Your Oven Control Oven Control, Clock and Timer

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USING YOUR OVEN

Before Using Your Oven Electric Ignition

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.

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. 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 OVEN ON Indicator Light (on some models)

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

The OVEN ON light will glow any time the Oven Set knob is not in the OFF position and is set on a temperature or a function.

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 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— 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.

Vent appearance and location vary.

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.

Automatic Oven Shut Off

As a safety feature, this oven will automatically shut

itself off after 12 hours. On models with touch pad clock controls this feature may be deactivated to allow the oven to be left on for more than 12 hours.

To deactivate the Automatic Oven Shut-Off, press and hold both the increase and decrease MIN. pads for about 4 seconds. The display will change from time of day to show “off”.

To reactivate the feature, press and hold both the increase and the decrease MIN. pads for about 4 seconds. The display will change from time of day to show “on”.

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.

Using Your Oven

Bump

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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 using the latest technology in oven control systems. It is recommended that you operate your new oven for a number of weeks to become familiar with its 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. Turn the Oven Set knob to the temperature

you desire.

2. Check the food for doneness at the minimum

time on the recipe. Cook longer if necessary.

3. Turn the Oven Set knob to OFF and then

remove the foods.

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.

Type of Food Shelf Position

Angel food cake A Biscuits or muffins B or C Cookies or cupcakes B or C Brownies B or C Layer cakes B or C Bundt or pound cakes A or B Pies or pie shells B or C Frozen pies A (on cookie sheet) Casseroles B or C Roasting B or R

Cookies Aluminum Foil

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.

Cookies can be baked on several shelves at the same time but browning may be uneven because of reduced air circulation.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

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.

Do not put aluminum foil on the oven bottom.

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Baking Guides

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

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

⁄2–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.

Using Your Oven Baking

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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BAKING

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.

• If you are using dark non-stick pans, you may find that you need to reduce the oven temperature 25°F. to prevent over-browning.

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.

Pies Cakes

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Stagger the pies for most even browning. 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.

For best browning when baking several 8″ or 9″ cakes, stagger them so one pan is not directly above another. Warped or bent pans will cause uneven baking results and poorly shaped products. Acake 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.

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