GE JAS03, JBS26, JSS01, JBS03, JMS07 Use and Care Manual

?Jsem.d

Iek

JSSOl~
JSS2(P
JSS27

Tips

Features

Surfacecooking
ovencooking

Jfi

pm

.-.

-ji@s

Questions?
Useth.eProblemSolver p26

~

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“KmDirectLinetoGeneral!Electric

The~~hswer

BeforeUsingYourRange.... ....2

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-—

SafetyInstructicms. . ... ... s., 3-4

EnergySavingTips, .,.... ,. ....5

Featuresof YourRange., .....6-9

SurfaceCooking .. .........10-1 I

AutomaticTimerand Clocks ...12

LJsingYmwQven.... .........,13.

HowTo13akeandTimeBake...]4
HowTo Roast
HowTo Broil
HowToCare For

.. .. ... .?. ......15

.... .. ..... ......16

,-

YourRange .. . . . . . . . . . . . 17-~8”

RemovableOvenDoor . .......17

CleaningYourRange... ,.,. ...1$?

SurfaceCookingChart ... ,.20-21

BakingChart
RoastingChart

.**.*.. .*.*.***

● ***.*.*,.***@*

● *

~22.

23

BroilingChart. ......., ... ....24

HomeCanningTips . . .. . . . . . . .

25

TheProblemSolver. . .. . .......26

IfYiiuNeedService

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

27’

Warranty . .. . .. .. . . . BackCover

.,. .

Itisintendedtohelpyouoperate
andmaintainyournewrange
properly.

Keepithandyforanswerstoyour
questions.

Ifyoudon’tunderstandsomething
orneedmorehelp, write(include

yourphonenumber):
ConsumerAffairs

GeneralElectricCompany
AppliancePark
Louisville,KY40225

writedown themodel

andserial

You’llfindthem on a labelon
thefrontoftherangebehindthe
ovendoor.

Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith

yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:

numbers.

Ifym

a range...

Immediatelycontactthedealer(or

builder)thatsoldyoutherange.

savetimeandmoney.

Beforeyourequest

service.,0

ChecktheProblemSolvercm
page26.It listsminorcausesof
operatingproblemsthatyoucan
correctyourseif.

.—.

ModelNumber

Serial Number

Usethesenumbersinany
correspondenceor servicecalls
concerningyourrange.

—

2

.

2311 beforeusingthis

~hen usingelectricalappliances

icsafetyprecautionsshould be

olbwed, includingthe following:

~ Usethis applianceonlyfor its
intendeduseas describedin this
Marmal.

@ Be$ureyour applianceis prop­erlyinstalledand grounded by a
qualifkd technicianin accordance

wi~hthe

pmvkkxiinstallation

instructions.

@ Don’t attempt to repair or
replaceany part of your range
unlessit is specifixdlyrecom­mendedin this book. All other
servicingshouldbe referred to
a qualifledtechnician.

* Beforeperforming any service,
DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BYREMOVING THE
FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.

.

s Do not leavechiidrenakme-

‘:’ikii should not be leftalone

unattended in area where
appiianceis in use. Theyshould
neverbe allowedto sit or stand
on any part ofthe appliance.

* Don%allowanyoneto climb,

standor hangon thedoor,drawer
orrangetop. Theycoulddamage
therangeandeventipit over
causingseverepersonalinjury.

s cAUTION: DO NOTSTORE
ITEMSOF INTERESTTO
CHILDRENU’+?CABINETS

ABOVEA RANGE ORON THE
BACKSPLASHOFA RANGE­CHILDRENCLIMBINGON
THERANGETOREACH
ITEMSCOULDBESERIOUSLY

@ Wear proper clothing.Loose

fittingor hanginggarmentsshould
neverbe worn whileusingthe
appliance.Flammablematerial
could be ignitedif brought in con­tact with hot heatingelements and
may causesevereburns.

* Useonly drypoth&iers-—
moist or damp potholderson hot
surfacesmay resultin burns from
steam. Do not let potholders
touch hot heatingelements.Do
not use a towelor other bulky
cloth.

* Never useyourappliancefor

warmingorheatingtheroom.
@ Storageinoron AppIiance--

Flammable materialsshould not
be stored in an oven or near sur­faceunits.

@ Keephood andgreasefilters
cleanto maintain good venting
and to avoid greasefires.

@ Do not letcookinggreaseor

otherflammablematerialsaccu­mulateintherangeornearit.

4$Do not usewateron grease
fries.Neverpickupa flamingpan.
Smotherflamingpanon surface

wit bycoveringpan

wellfittinglid,cookiesheet

with

MM?@eteiy

orflattray.Flaminggreaseout­sidea pancanbeput outby
coveringwithbakingsoda or,if
available,a multi-purposedry
chemicalorfoam.

@ DOInottouch heatingelements

orinteriorsurfaceof oven.These

surfacesmay be hot enough to

burn even though they are dark in
color. During and after use,do
not touch, or let clothingor other
flammablematerialscontact sur­faceunits, areas nearby surface
units or any interiorarea of the
oven;allow sufficienttime for
cooling, first.

Potentiallyhot surfacesinclude

the couktop and areas facingthe
cooktop, oven ventopeningand
surfacesnear the openings, and
crevicesaround the oven door.
Remember:Theinsidesurfaceof
the oven may be hot when the
door is opened.

@ Whencookingporkfollow our
directionsexactlyand alwayscook
the meat to at least 17(P.This
assuresthat, in theremote possi­bilitythat trichina may be present
in the meat, it willbe killedand
meat willbe safe to eat.

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~fl ----=

(continued next page)

@ standmwyfmn tki?mrge

———.———-- .

when openingoven Ckw.me hot

airm Wan whichescapesam

causeburnsto hmds9faceand/
oreyes.

@ Don%heatunopenedfoodcon­tainersintheoven.Pressurecoukl
buildupandthe containercou~d
bwst causingan imjury.

@ Keep oven vent ducts

unobstructed.
@ Keepovenfree from grease

Up.

build

s

Place oven rack in desiredposi­tion whileovenis cool. If racks
must be handledwhen hot, do not

let potholdercontact heatingunits
in the oven.

@ Pulling out shelfto the shelf
stop is a conveniencein lifting

heavyfoods. It is also a precau­tion againstburns from touching
hot surfacesof the door or oven
walls.

@ When usingcooking or
roasting bagsin oven, followthe
manufacturer’sdirections.

* Do not useyour ovento dry
newspapers.If overheated,they

can catch fire.

Sw’’face units:

@ Use Proper Pan Size-This
applianceis equippedwith one
more surfaceunits of different
size.Selectutensilshavingflat
bottoms largeenough to cover
surfaceunit-heating-elernqnt.The
use of undersizedutensilswill
exposea po~ion of the heating
elementto dn-ectcontactand may
result in ignition of clothing.
Proper relationshipof utensil
to burner willalso improve
efficiency.

Nwer ?eavesurfaceunits

@

unattendedathighheatsettings.

130ilovercausessmokingand
greasyspilloversthat may catch
on fire.

@ Besure drip pansand vent
ducts are not coveredand are in
place. Their absence during cook­ing could damage rangeparts and
wiring.

* Donl usealuminumfoil to line
drippansor anywherein the oven
exceptas describedin this book.

Misusecould result in a shock,

fire hazard, or damage to the
range.

@ Only certaintypes of glass,
glass/ceramic,ceramic,earthen­ware, or other glazedcontainers
are suitablefor range-top service;
others may break becauseof the
sudden changein.temperature
(SeeSectionon “SurfaceCooking”
for suggestions.)

@ TOminimizeburns,ignitionof
flammable materials, and spil~age;
the handle of a container should
be positionedso that it is turned

toward the center of the range
without extendingover nearby
surfaceunits.

@ Donl immerseorsoakremov-

ab~esurfaceunits.Donl put them
in a dishwasher.

or

the

@ Always turn surfaceunitto

(IFF beforeremovingWensiL

@ Keep an eyeon foods being
friedat HIGH or MEDIUM
HIGH heats.

@ TOavoid the possibilityofa
burnorelectricshock,alwaysbe
certainthatthecontioisforail
surfaceunitsareat OFF position
andaiilcoilsarecoolbefore
attemptingto removethe unit.

* Whenflamingfoods underthe

hood,turnthefanoff. Thefan,if
operating,mayspreadtheflame.

43 FOOdSfor fryingshmrkiibe as,

dryaspossiliie.Frost on frozen

foods or moistureon fresh foods
can causehot fat to bubble up
and over sidesof pan.

@ Use littlefat for effective
shallowor deep-fatfrying. Filling
the pan too full.offat can cause
spilloverswhenfood is added.

@ If a

combination of oilsor fats

willbe used“infrying,stir together
beforeheating,or as fats melt
slowly.

@ Alwaysheatfat@ow]y9and
watch as it heats.

IS Use deep fat thermometer
wheneverpossibleto prevent over­heatingfat beyond the smoking
point.

.

—

4

ur range, ‘likemany other house­hcddhn-rm,is heavy and can settle
into soft floor

CWMOIAvinylor carpeting.

mo~’ingthe range on this type of’

flooring, use care, and it is reconl­mended that these simple and inex­pensiveinstructions be followed.

The range should be installed on a
sheet of plj’wooa (or similar mate­rial)as follows:

cowing is terminated at the front
oj the range,

willrest on should be built up with
plywood to the same levelor higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.

coveringssuchas

When

When thejkw

the area that the range

(NotcmJIMmodels)

i.e~”elingscrews may be located on

-ah corner of the base or on only
two front corners of the range

depending on the model. By remov­ingthe bottom drawer you can level
th; range to an uneven ‘floor with
the use of a nutdriver.

TOremove drawer, pull drawer out

a]!the way, tilt up the
remove it. TCIreplace, insert glides
at back of drawer beyond stop on
range glides. Lift drawer if neces­sarj’to insert easily. Let front of
drawer down, then push in to C1OSC.

front and

UsecookingLlt(XMikd’medium
~feightaiuminum,tight-fitting

covers,and flatbottomswhich
completelycoverthe heatedpor­ticmofthe stirfaceunit.

Cookfreshvegetableswitha
minimumamountofwaterin
a coveredpan. ,

Watchfoodswlq bringingthem “
quicklyto cook’ing,temperatures
at HIGH heat,Whenfood
reachescookingtemperature, ,
reduceheat irn-tiediatelyto ~i
lowes~settingthat willk~epit

cboking.

@ Preheatthe oven onlywhen

necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
H?youfindpreheatingis neces-

sary,watchthe indicatorlight,
and put food in theoven
promptlyafter thelight goesout.

@ Alwaysturn ovenOFF before

removingfood. :

@“Duringbaking,avbidfrequent

door openings.Keepdoor open

““”Wshorta timeaspossible when

it is opened:, ~ .

@ Cookcompletetivenrneals

insteadofjust onefood item.

Useresiduajheatwithsurface “. Potatoes, other v~getables,and
copkingwhe’neverpossible;For ‘“
exatiple, when-cookingeggsin ‘

the shell,bring waterto boil,, ,‘,
th~nturn to OFF-position’to ~~

cd-repletethecookirig. ‘ .
Usecorrectheat,~orcooking

task. .

.I+IGH-_-tostart cookinsz
(iftimeallotis,,do’notuseHIGIl
heatto start),

MEDIUM:HI- ,

quickbrownings,MEDILJM—
slowfrying,LOW—fir@hcooking
mostquantities,simmer-double
boilerheat,finishcooking,and

specialfor smallquantities.

Whenboiling’waterfor tea or ~ ““

coffee,heatonlytheamount

somedessertswillcook together

,.

v~itha main-dishcasserole,meat

Iloaf,chickenor roast. choose ~

f~odsthat,cookat the sanietem-

,’

peratureand in approximately
thesametime. ‘“

@ Useresidualheatin ovknwheri-

everpossibleto finishco’oki~g. . ~
casseroles,ovenmeals,etc.Also

roilsor precookeddesserts-~

add
to warmbveq usingresiduai

~ heatto warm them.

,,

-—!.
._,----

rieeded. It’is not econorriicalto ~
boil a containerfullofwaterfor

onlyoneor two cups,

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5

of

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0

R

J\

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(Ii?

Model~AfiN)3

Models

—

—

Featlm?

1 ModelandSerialNumbers

2 SurfaceUnitControls

Mex m page

Explained

2

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—

Mows

JBS03

JBS03G*

e

e

NMds

JBFJ6

JBSNXY

Model

JEWHG*

Mows

JBS26

JBS26G*

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3 “ON” IndicatorLight/Lights

for SurfaceUnits

4 Qwl setC(XNK)I

oven TernpControl

.5

6 OVen CyclingLight
7 AutomaticOvenTimer,

ClockandMinuteTimer

8 plug-~ CaIrod@SurfaceUnit

(Mayberemovedwhencleaning
underunit.)

9 Tilt-LockCahod@SurfaceUnit

(Mayberaisedbut notremoved
whencleaningunderunit.)

10one-PieceChromeTrimRings

andDrip Pans
or
SeparateChromeTrimRings
andPorcelainDripPans

SeparateChromeTrimRingsand

11

AluminumDripPans

10

13
13

I-7

4

e

36-in.

18-in.

4

1

36-in.

18-in.

4

2

Clock&

l!Jlin.Timer

36-in.

18-in.

4 4

2 2

@

@

3 6-in.
18-in.

e

2 6-in.

18-in.

4

mi?isr.
—.

—

12OvenVentDuct(Locatedunder

rightrearsurfaceunit.)

13oven InteriorLight (Comeson

automaticallywhendooris opened.)

14OvenLightSwitch

15BroilUnit
[6BakeUnit(Maybeliftedgently

forwipingovenfloor.) .-.
17OvenSheIves
i8OvenShelfSuppo~ (LettersA, B, C &

D indicatecookingpositionsforshelves

asrecommendedoncookingcharts.)

9 BroilerPanandRack(Donotclean

in Self-Cieanoven.)

——

:0StorageDrawer

14

13

16

8

2 2 2

e

9

2 2

o

@

7

@

.-

i

(D

—

Iml

60

*

0

43

ModelJIW$07

:

0

,.

----T

-T==--

+6!)

..

...

irssol

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—

—

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ail

8

i&v

-.

-.

\

ModelandSerialNumbers

~

SurfaceUnitControls

“ON”IndicatorLight/Lights

3

for SurfawUnits

4

OvenSetControl
5 OvenTempControl
6 OvenCyclingLight

AutomaticOvenTimer

7

Clockand MinuteTimer

Tilt-LockCalrod@SurfaceUnit

? (Mayberaisedbutnot removed

whencleaningunderunit.)

SepamteChromeTrimRingsand

9

AluminumDripPans

*O OvenVentDuct(Locatedunder

rightrearsurfaceunit.)

Expk3ined

OnPage

2

13
13
13

12

18

17

Model

Mwiw7

1

4$

3-6in.

1-8in.

4

Model

JMS27G*

MOM

Jssol

4s

1 2 2

6

3-6in.

1-8in.

4

.:

3-6in.

‘1-8in.

Model
Jssxi

345in.

1-8in.

44

lvh-dd

JSS27G*

e

@

2

49,@

e

3-6in.

1-8in.

4-

.,

OvenInteriorLight(Comes

[1 on automaticallywhendoor

~ isopened.)

~12 OvenLightSwitch

13 BroilUnit
14 BakeUnit(Maybeliftedgently

for wipingovenfloor.)

15 OvenShelves

OvenShelfSupports(Letters

16 A, B,C,& D indicatecooking

positionsforshelvesas

recommendedoncookingcharts.)
17 BroilerPanand Rack
18 StorageDrawer

13
16

14

13

13

16
17

e

@

2

2

1

2 2

...

seesurfaceGMddngchart on pages20-21.

—

SurfaceCooking with

infinite Heat Controls

Yoursurfaceunitsand controlsare
designedto giveyou an infinite
choiceof heatsettingsfor surface
unitcooking.

At both OFF and HIGH positions,

thereis a slight nicheso control
“clicks”at thosepositions;“click”
on HIGH marksthe highestsetting;
the lowestsettingisbetweenthe
words WMand OFF. In a quiet

kitchen you may hear slight“click­ing”sounds during cooking,indi­catingheat settingsselectedare
beingmaintained.

Switchingheatsto highersettings

a~waysshowa quickerchangethan
switchingto lowersettings.

9

Features

L SurfaceUnitControls

2. MasterIndicatingLightfor SurfaceUnits

3. Calrod@SurfaceUnits

Howto Setthe Cmtrds

—

step1

Graspcontolknob and pushin. . .

Cooking(hide
for I..Jshlg

En Quickstart for cooking;

MED
HI

MED

Low
WM

NOTE:

1. At HIGH, MED HI, neverleave
food unattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.

2. At WARM, LOW,meltchoco­late,butter on smallunit.

Heats

bringwaterto boil.
Fast fry,pan broil;maintain

fast boil on largeamountof
food.

Sauteand brown;maintain
slowboilon large amount ~
of’food.

Cookafter startingat
HIGH;cook withlittle
waterin coveredpan.

Steamrice,cereal;maintain
servingtemperatureof most
foods.

step 2

Turneitherclockwiseor counter-

clockwiseto desiredheatsetting.

Contd mustbe pushedinto set
only from OFF position. When
controlis in my position other
than OFF, it may be rqtated

withoutpushingin.
Besureyouturn controlto OFF

whenyoufinishcooking,An indi-

cator lightwill glowwhenANY

heat on any surfaceunitis on,

.—

—

-—­—

Q. MayI am finds md p’w?n%!s

on my surfaceunits?

A. Yes, but only use utensils de-

signedfor canningpurposes.Check
the manufacturer’sinstructionsand
recipesfor preservingfoods.Be
surecanneris fiat-bottomedand

fits overthecenterof yourCalrod@

unit. Sincecanninggenerateslarge
amountsof steam,becarefulto
avoidburnsfrom steamor heat.

Canningshouldonlybe done on

surfaceunits.

Q. Why do my utensilstilt whenI

placethemon

A.

Becausethe surfaceunitis not

the surfaceunit?

flat. Makesurethat the “feet”on

your Calrod@tinitsare sitting
tightlyin the rangetop indentation
and the trim ringisflai onthe

rangesurface. ‘

Q. 43WI usispecid cooking equip- ~

ment likean orierrtdwok, on any

surfaceunits?

A. Utensilswithoutflat surfacesare

not recommended.Thelifeof your
surfaceunitcan beshortenedand
the rangetop can bedamagedfrom
the highheatneededfor thistype

ofcooking.

Q“

cmI cover myrefiwtorpm

with foil?

A. No.Cleanas recommendedin
CleaningChart.

Q. Whyis the porcelainfinishon
mycontainerscomingoff?

A.If you setyour Calrod@unit
higherthan requiredfor thecon­tainermaterial,aridleaveit, the
finishmay smoke,crack,pop, or
burndependingon thepot or pan.
Also,a too highheat for long
periods,and smallamountsof dry

~ood,

Maydamagethefinish.

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Theautomatictimerand clockon Tiln$ Bake Uses
your Rangeare he!pfuldevicesthat
serveseveralpurposes.Theknob
locationson somerangemodels
mayvaryaridwilllooklikeone of
the two setsoftimersbelow.

Models:JBS26,JBS2f5G,JBS21G
JNB27G,JSS2~ amd3SS27G

AutomaticTimer

UsingAutomaticTimer,youcan
TIME BAKEwiththe ovenstart­ingimmediatelyand turningoffat

the Sto~Timeset or setboth Start . . . . . . . . - .

and St@ dialsto automatically
start and stop ovenat a latertime
of day. It takestheworryout of
not being hometo start or stop the
oven.

Settingthedialsfor TIME BAKE
isexplainedin detailon page14.

Modek JBS16 and

Clock&

MinuteTimer

‘b setclock

TOSET THE CLOCK,

centerknob

in and turn theclock

pushthe

handsto thecorrecttime.(The
Minute Timerpointerwillmove
also,letknob out, turn the Timer
pointerto OFF.)

ToS(4 Minute Timer

The MinuteTimerhas beencom­binedwiththe rangeclock.Useit
to timeall yourprecisecooking

Thismodelhasa timeof dayclock
and minutetimerbut doesnot have

Start and Stop dialsneeded for %

TIME BAKEfunction.

operations.You’llrecognizethe
Minute Timeras the pointerwhich
isdifferentin colorand shapethan

the clockhands.
TOSET THE MINUTETIMER,

turn the centerknob,

ing in9

untilpointerreachesnumber

withoutpush-

of minutesyouwishto time.(Min­utesare marked,up to 60,in the
centerringon the clock.)At the
endof thesettime,a buzzersounds
to teilyoutimeisup. Turnknob,
without

pushingin, until pointer

reachesOFF and buzzer stops.

J-BSMG

..

Questions

–a

and Answers
Q. How canI usemy Minute Timex’

to makemy surfacecookingeasier’?
A. Your MinuteTimerwillhelp

timetota~cookingwhichincludes
timeto boilfood and changetemp­eratures. Do notjudge cooking
timeby visibiesteamonly.Food
willcookin coveredcontainers
eventhoughyoucan’tseeany
steam.

Q. Must the Clockbe set cmcorrect

time of dav whenI wiishto usekhe

Automati; Timerfor baking?
A. Yes, ifyou wishto setthe Start

or Stop Dialsto turn on and offat
settimesduringtimedfunctions.

Q. Can I

duringoven cooking?

A.

usethe Minute Timer

The MinuteTimercan beused
duringanycookingfunction.The
AutomaticTimers(Start and Siop
Dials)are used with TIME BAKE
functiononly.

Q. Cm I changethe clock whileI’m~ ‘
Time Cooking in the oven?

A. No.

Theclockcannotbe
changedduring any programthat
usesthe oventimer. Youmust
eitherstop thoseprogramsor wait
untiltheyare finishedbefore
changingtime.

12

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——

~’::’: usingYourOWm

wLookatthecontrols. Besure

youunderstandhowto setthem
properly.Readoverthedirections
forthe AutomaticOvenTimerso
youunderstanditsusewiththe
controls.

2. Checkoveninterior.Lookat the
shelves.Takea practicerunat re­movingandreplacingthemprop-

erly,to givesuresturdysupport.

3. Read over informationand tips
thatfollow.

4. Keepthisbook handyso youcan
referto it, especiallyduringthefirst

weeksofgettingacquaintedwith
youroven.

owncontrols

Thecontrolsforthe oven(s)are
markedOVENSETandOVEN
TEMI?OVENSEThassettingsfor
BAKE,TIMEBAKETBROILand
OFF.Whenyouturntheknobtothe
desiredsetting,the properheating

@ts arethenactivatedforthat

rdtion.

ENTEMPmaintainsthe

temperatureyousetfromWARM

(150°F.)toBROIL(550°F.).
TheOvenCyclingLightglowsuntil

ovenreachestie selectedtemWrature,
thengoesoffandonwiththeoven
unit(s)duringcooking.

PREHEA~G theoven,eventohigh
temperaturesettings,isspeedy-rarely
morethanabout10minutes.Preheat
theovenonlywhennecessary.Most
fds willcooksatisfactorilywithout
preheating.Ifyoufindpreheatingis
necesary,keepaneyeontheindicator
lightandput fd intheoven

promptlyafterlightgoesout.

,.

IMPORTANT: For normal
cooking,lineup the desiredtem­peratures(markedon the outer

edge of thecontrol knob)withthe
indexmarkerlocatedimmediately
abovethe control. ~

OverIInteriqrSW4ves ~.
The sh’el~e(s)are designedwith

stop-lockssothat whenplacedcor-
rectlyonthe shelfsupports,(a) will
stop beforecomingcompletely
from theoven,(b) willnottiltwhen
removingfoodnor whenplacing
food on them.

TO REMOVEshelve(s)fromthe
oven,liftup rearof shelf,pullfor­ward with stop-locksalongtop of
shelfsupports.Becertainthat shelf
iscoolbeforetouching.

TO REPLACE shelve(s)jn oven,
insertshelfwith stop-locksresting

on shelfsupports.Push shelf
toward rear of oven;it willfallinto
place.Whenshelfisin properposi-

tion, stop-lockson shelfwillrun
undershelfsupport whenshelfis
pulledforward.

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—
—

—

—

—

—-

Theovenhas four shelfsupports =
markedA (bottom),B,C and D
(top). Shelfpositionsfor cooking

-foo@are suggestedonBaking,
Roasting-andBroilingpages.

,,

Oven”Light

&fodelsSOEquipped) -

(On

rhelightcomeson automatically

“,

—
—.

—

—

when~hedoor is opened.(On ­modelswith ovenwindow)use ——
switchto turn light on and off
whendoor is closed.

—–

—

—

—

Switchis locatedon front ofdoor. ~c

—

—.

—

—
————

%nmodelsequippedwithllmeBake

.

13

seeIBakingchart on Page 220

—...

—

Whencookinga food for thefirst
timein yournewoven,usetime
givenon recipesasa guide. Oven
thermostats,overa periodof years,
may“drift”fromthe factorysetting
and differencesin timingbetween

an old anda newovenof 5 to 10

minutesare not unusualand you

maybe inclinedto thinkthat the
newovenisnot performingcor­rectly.However,yournewovenhas
beenset correctlyat ~hefactoryand
ismoreapt to beaccuratethan the
ovenit replaced.

HowtoSetYomRange

for Baking

step&~~= foodin oven,being

certainto leaveal$butl-inch of

spacebetweenpansand wallsof
ovenfor goodcirculationof heat.

Closeovendoor. Duringbaking,
avoidfrequentdoor openingsto
prevent undesirableresults.

Step2:TurnOVENSET Knobto

BAKEand OVENTEMP Knobto
temperatureon recipeor on Baking
Chart.

f$tep3:Checkfood for doneness

at minimumtime on recipe.Cook
longer if necessary.Switchoffheat
and removefoods.

Howm“rimelk3ke* ‘

yousetit to turn offautomatically)
or DelayStart and Stop (settingthe
ovento turn on automaticallyat a
latertimeand turn offat a preset
stoptime)willbedescribed.

Howtosethnmedkite sttmt* ‘

~and Automatic Stop .

NOTE:Before”beginningmakesure

the handsof the rangeclockshow

Step 1:TOsetstart time,push in

knob on STARTdialand turn
pointertotime youwantovento
turn on, for example3:30. ‘

thecorrecttimeof day.
ImmediateStart is simplysetting

ovento start baking nowand
turningoffat a latertimeautomat­ically.Remember,foodscontinue

cookingafter controlsare off.

Step 2:TOsetStop Time,push in’

knob on STOPdial and turn
pointerto timeyouwantovento
turn off,for example6:00.This
meansyourrecipe-calledfor two
and one-halfhours‘of’bakingtime.

StepI:TOset Stop T’irne,push ~

in knobon STOPdialand turn
pointerto timeyouwantovento

NOTE:Timeon Stop Dial mustbe
laterthan timeshownon range A==
clockand StartDial.

turn off;for example6:00.The

Start Dial shouldbeat the same
positionas the time ofday on
clock.

Step 3:TurnOVENSET Knobto

TIME BAKE.Turn OVENTEMP
Knobto 250°or recommended
temperature.

Step 2:Turn OVENSET Knobto

TIME BAKE.Turn OVENT13MP

Knobto oventemperature,for

example250°.

Placefood in oven,closethedoor
and automaticallytheovenwillbe
turned on and offat the timesyou
haveset, Turn OVENSETto OFF
and removefoodfrom oven.

—

—

—

..

Theautomatic oventimercontrols

are designedto turn theovencmor

offautomaticallyat specifictimes
that youset. Examplesof Imme­diateStart (oventurns on nowand

—

Howto setDelay start

and Stop*

DelayStart and Stop is settingthe

oventimerto turn theovenon and
offautomaticallyat a latertime
than the presenttimeof day.

*0~ ModelsEquippedwithTIME

BAKE.

14

OVENINDICATORLIGHT{s)-at
TIME BAKEsettingmayworkdif­ferentlythan theydo at BAKEset­ting.Carefullyrecheckthe steps
givenabove.If all operations are
doneas explained,ovenwilloper-

ate as it should.

.

—

—

—

-—

to

SW chart onPage23.

~

astingiscooking by dry“heat.

endermeator poultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbelowand steady,keep
spatteringto a minimum.When
roasting,it isnot necessaryto sear,
baste,cover,or add waterto your
meat.

Roastingis reallya bakingproce­dureuse~for m~ats.Therefore,
ovencontrolsare setto BAKE.

(Youmayheara slight clicking
noiseto indicatethe ovenis
workingproperly.)Roastingis
easy,just followthesesteps:

—-”-=--.—--

~ep 1:Checkweightof meat,and

ce,fat sideup, on roastingrack

(Broilerpan with

rackisa goodpan for this.)Line
broilerpan withaluminum foil
whenusingpanfor marinating,
cookingwithfruits,cookingheavily
curedmeats,or for basting food

duringcooking.Avoidspilling
thesematerialson ovenlineror
door.

Step2:Placein ovenon shelfin A

or Bposition.No preheating is

necessary.

Step 4:Mostmeatscontinueto

cook slightlywhilestandingafter

beingremovedfromthe oven.For

rare or mediuminternal doneness,
if meatis to stand 10-20minutes
whilemakinggravyor for easier
carving,youmaywishto remove
meatfrom ovenwheninternal tem­peratureis 5-10°F belowtempera­ture suggestedon chart. If no
standingis planned,,cook meat to
suggestedtemperatureon chart on
page 23.

NOTE:Youmaywishto useTIME

BAKEas describedon preceding “
pageto turn ovenon and off
automatically.

Rememberthat foodwillcontinue
to cook inthe hot ovenand there­fore shouldbe removedwhenthe
desiredinternaltemperaturehas
beenreached.

For FrozenRoasts

e Frozenroastsof beef,pork,
lamb,etc., can be started without
thawing,but allow10-25minutes
per poundadditionaltime(10min.
per pound for roastsunder5

pounds,moretimefor larger
roasts).

e Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry

can becookedsuccessfullywithout
thawing.Followdirectionsgivenon
packer’slabel.

Qwxdions and Answers

Is it necessaryto checkfor d4me-

Q.

ness with a meatthermometer?
A.

Checkingthe finishedinternal
temperatureat the completionof
cookingtimeis recommended.Tem­peraturesare shownon Roasting
Chart onpage23.For roastsover
8 lbs.,cookedat 300°withreduced
time,checkwiththermometerat
half-hourintervalsafter~2of time
haspassed.

Q. ‘WByis my roastcrumbling

whenI tryto carveit?
A.

Roastsareeasierto sliceif
allowedto cool 10to 20minutes
after rem”ovingfrom oven. Besure
to cut acrossthe grain of themeat.

IQ.Do I needto preheat’myoven
eachtime I cook a roastor poultry?

A.

Itis rarelynecessaryto preheat

youroven,onlyfor verysmall
roasts,whichcook a shortlength
oftime.

Q. Whenbuyinga roastarethere
any specialtips that wouldhelp me
cook it more evenly?

A. Yes.

Buya roast asevenin

thicknessaspossibleor buyrolled

roasts.

CanI sealthe sidesof my foil

Q.

“tent”when roastinga turkey?

A.

Sealingthe foilwillsteamthe
meat. Leavingit unsealedallows
theair to circulate and brownthe
meat,

...

-

—
~-

~---

—.

—

—

—

—
—.

—

—

—

—

—

­—

—

—

-

—

—.

—

—.

-

—

—
—

—

—

—

.—

step3:Turn~~~~ SETtO BAKE

and OVENTEMP to 325°.Smali
poultrymay be cookedat 375°for
bestbrowning.

—

see chart on Page 24.

—

Broilingiscookingfood byintense
radiantheatfrom the upperunitin
theoven.Mostfishand!tendercuts
ofmeatcan be broiled.Follow
thesestepsto keepspatteringand
smokingto a minimum.

Step 1: If meathas fat or gristle
nearedge,cutverticalslashes
throughboth about 2-in. apart. If
desiredfat maybe trimmed,leaving
layerabout~$-in.thick.

Step 2: Placemeat onbroilerrack

in broilerpan whichcomeswith

range.Alwaysuserack so fat drips

into broilerpan;otherwisejuices

maybecomehot enoughto catch
fire.Ahuninum foil maybe usedto
linebroilerpan and rack. But,be
CERTAINto cut openingin foil,to
correspondwith slotsin the rack so
fat dripsinto pan below.

Step3: Positionshelfon recom­mendedshelfpositionas suggested
on BroilingChart on page24.Most
broilingis~one on Cpo~ition,but
ifyourrangeisconnectedto 208

volts,youmaywishto usehigher
position.

Step4: Leavedoor ajar a few
inches.Thedoorstaysopenby
itself,yetthepropertemperature
ismaintainedintheoven.

Step 5: TurnOVENSET Knoband

OVENTEMPKnobto BROIL.I?re­heatingunitsisnot necessary.(See
noteson BroilingChartpage24.)

Step 6:Turnfood onlyOnceduring

cooking.Timefoodsfor firstside
as on BroilingChartpage24.Turn
food, then usetimesgivenfor see- ~~•

ond sideas a guideto preferred
doneness.(Wheretwo’thicknesses
and timesare giventogether,use
first timesgivenfor thinnest food.)

Step 7: Turn OVENSET Knobto

OFF. Servefoodimmediately,
leavepan outsideovento c901

- duringmealfor easiestcleaning.

and Amww?rs

Q. ‘Whyshould I leave the door
closed when broiling chicken?

A. Chickenisthe onlyfood recomm­ended for closed-doorbroiling.
Thisis becausechickenisrelatively
thickerthan otherfoodsyoubroil.
Closeddoor holds more heat in
oven,so chickenmaybe broiled
wel!-doneinside.

Q. Wren broiling, is it necessaryto

id%Jaysuse a rackin the pan?

A. Yes.Usirigtherack suspendsthe
meatoverthe pan. As the meat
cooks,thejuicesfall into the pan
thuskeepingmeatdryer.Juicesare
protectedbythe rack and stay
cooler,thus preventingexcessive,
spatterand smoking.

Q. Shouid I saltthe meatbefore

broiiing?

A. No. Saltdrawsout thejuices

and allowsthemto evaporate.

Alwayssalt aftercooking.Turn
meatwith tongs;piercingmeatwith –

a fork alsoallowsjuicesto escape. ===

Whenbroiling”poultryor fish,
brusheachsideoftenwithbutter.

Q. Whyaremy meatsnot turning
out as brown asthey should?

A.

In someareas, the power(voh­age)to the range maybe low.In
thesecases,preheatthe broil unit
for 10minutesbeforeplacing
broilerpan withfood in oven,

Checkto seeif youare usingthe
recommendedshelfposition.Broil

for the longestperiodof timeindi­catedin the BroilChart in this

book.Turn food onlyonceduring

broiling,

Q. Do I needto grease my Imoihw

rackto preventmeat fromsticking?

A. No. The broilerrack isdesigned

to reflectbroilerheat thuskeeping

the surfacecoolenoughtciprevent

meatstickingto thesurface.

—

—

16

Propercareand cleaningare
importaMso your Rangewillgive
youefficientand satisfactory
service.Followthesedirections
carefullyin caringfor yourrange
to assuresafeand proper
maintenance.

VentDuct
@Calrod@SurfaceUnits
@Oven La&p ‘ =

—-

—

Finishes

Theporcelainenamelfinishis
sturdybut breakable if misused.
Thisfinishisacidresistant.How- ,
ever,any acidfoods spilled(suchas
fruitjuices,tomato, or vinegar)
shouldnot bepermittedto remain
onthe finish.

Cleating Underthe Range

Thearea underthe rangeof models
equippedwitha bottomd~awercan
bereachedeasilyfor cleaningby

removingthe bottomdrawer.To
remove,pulldrawerout allthe way,
tiltup the front and remove it. To
replace,insertglidesat back of

down,then push into close.
Removable oven Door

To REMOVEdoor, opento BROIL

position, or whereyoufeelhinge
catchslightly.Grasp door at sides;
Mtdoor up and awayfrom hinges.

ToREPLACE,graspdoor at sides.

Lineup door with hinges and push
doorfirmlyinto place.

: ~---’/

Toremove:
@Make-sureunit iscool.
@Liftup rightrear surfaceunit.
@Removedrip pan and ring.
* Liftout ovenventduct.
Toreplace:
@Placethepart overthe ovenvent

locatedbelowthe cooktopwith
openingof theduct underthe
round openingin the drippan. It is
important that the duct isin the
correctpositionso moistureand
vaporsfrom the ovencanbe
releasedduring ovenuse.NOTE:
Nevercoverthe holein theoven

ventduct withaluminumfoil or
any other material.Thisprevents
the ovenventfrom workingprop­erlyduring anycookingcycle.

Oven Lamp
CAUTION:Beforereplacingyour

ovenbulb, disconnecttheeieqtrical

-powerfor your rangeat the main
fuseor circuitbreakerpanelor pull­plug.Besure to letthe lampcover
and bulb coolcompletelybefore
removingor replacing.

Theovenlamp (bulb)is covered
witha glass,removablecoverwhich
is heldin placewith a bail-shaped ‘
wire.Removeovendoor, if desired,
to reach covereasily.~ ~

TOREMOVE,holdhand under

coversoitdoesn’tfallwhenreleased.

-Wiihfingersofsamehand firmly

I

pushdownwirebailuntil it clears
cover.Liftoffcover.DOINOT

REMOVEANYSCREWSTO
REMOVETHIS TYPE OF
COVER.

2. Replacelamp with40-watt,
homeappliancebulb.

3. TO REPLACEcover,piaceit
into grooveof lampreceptacle.Lift
wirebailup to centerofcoveruntil
it snapsinto place.Wheninplace,

holds covef firmly,but becer-

wire
tain wirebailis notbelow depres­sionin centerof cover.

.....

4. Connect electricpowerto range.

Plug-h SurfaceUnits

(C)nIWodelsso

equipped)

Cleanthe area underthe drip Pans
often. Built-upsoil,especially”
grease,maycatch fire. To make

cleaningeasier,the plug-insurface , ~-—–===

unitsa~eremovable:

RECEPTACLE

MEDALLION

—.

—

—
—.

—.
—

—
—-

—

—

—
~.

—

—

—.-Y
—.=

—.

-ventD1.wt

‘own

ur Rangeis ventedthrough a

ct locatedunder the rightrear

wrface unit. Cleanthe ductoften.

TERMINALS

I

SPIDER

CHROME-PLATED
DRIP PAN/RING

(cpnthued next page)

—

RI

SPIDER

TiIdean:

e wipe around the edgesof the
surfaceunitopeningin the range

top. Cleanthe areabelowthe unit.
Rinseallwashedareaswitha damp

cloth or sponge.
Caution:13esureallcontrolsare

turned OFF beforeattemptingto

cleanunder the cooktopor re-

movingthe Calrod@units.
Toremove:
@Raisetheunit coiloppositethe

receptacle.Liftabout oneinch
abovethetrim ringand pullaway
from the receptacle.Caution:Be
surethe coilsare coolbeforere­movinga Calrod@unit.

o After removingthe plug-insur-

faceunit, liftthe drip pan/ring to
cleanunder the unit.

Toreplace:

@Placethe drip pan/ring in the
surfaceunitcavityfoundon top of
the range.Lineup thedrip pan so
the unit receptaclecan be s~en.

o insert the terminalsof theplug-

in unit throughthe openingin the
pan/ring and into thereceptacle.

@Guidethe surfaceunitinto place

so it fitsevenlyandfitssnugly into

drip pan or trim ring.

Note: If yourrangehasseparate

trim rings,the drip pan

mustbe

underthe trim ring.

CAUTION

Do not attempt to cleanplug-in
surfaceunits in an automatic
dishwasher.

Do not immerseplug-insurface
unitsin liquidsof anykind.

Do not bendthe plug-insurface
unitplugterminals,

Do not attemptto clean,adjust
or inany wayrepairtheplug-in
receptacle.

Tilt-Lock&ihMhq9)
surfaceunits

Tilt-Locksurfaceunitscan belifte~
upwardand locked in that position

for cleaningunderunit.Be

unitis cool beforeRiftingcoil up.

Afterliftingcoilunit, removetrim
ringand drip pan to cleanunder
unit.Cleanpan and trimringas
recommendedon CleaningChart
on page 19.

RepositionStiace Unit:

To
~ Replacedrip pan into recessin

cooktop.
@Put trim ringin placeover drip

pan.
@Guidethe surfaceunitinto place

so itfitsevenlyinto trim ring.Pan

mustbe undertrim’-~ing.

AdjustingOvenThermostat

Usetimegivenon recipewhen
cookingfirst time. Oventhermo­stats,in time,may“drift”from the
factorysettingand differencesin
timingbetweenan old and a new
ovenof 5to 10minutesare not
unusual.Yourovenhas beenset
correctlyat the factoryand ismore

to be accuratethan theoven

apt
whichit replaced.However,ifyou
findthat yourfoodsconsistently
browntoo littleor too much,you
maymakea simpleadjustmentin
thethermostat(OvenT’emp)knob,

PULL KNOBOFF OF SHAFT,
LOOKAT BACKOF KNOB

AND NOTE CURRENTSET­TING, BEFORE MAKINGANY
ADJUSTMENT,

18

certain

To increasetemperature,turn

.-

toward HI or RAISE;to decrease
turn toward LO or LOWER,Each
notchchangestemperature10­degree~.Temperaturecan be raised
by 20degreesor Iowcredby 30
degrees.

For Model JAS(H

1.Remove knob, and holdso
pointeris at top of knob. Hold
“skirt”ofknob firmiyin onehand.
Withother hand, turn knob to
move pointertoward Raiseor
Lower.Pointerisdesignednot to
moveeasily.If it isseatedso itis
difficultto move,pointermaybe
loosenedslightly.Inserta thin
screwdriver,knifebladeor similar ~
instrumentand liftup end of
pointerslightly.

2. Afteradjustmentismade,press

monitorfirmlyagainstkrmb.Re­turn knob to rangt!,matchingflat
area on knoband shaft. Recheck
ovenperformancebeforemaking

an additionaladjustment.

Forothermodels

1. Pull off knob,loosenboth
screwson back of knobholding
skirt of knob firmly.2. Turn black
handleto movepointeronenotch
in desireddirection.Tightenscrews. –

3. Return knob to range,matching

flat area of knobto shaft, Recheck
ovenperformancebeforemaking
an additionaladjustment.

—

-—

Note:Letrangepartscool beforecleaning,

MA3WRL4LS‘IOUSE

BroilUnit

Ih-der Pm ad Rack e SoapandWater

GM-d Knobs:

RangeTopandoven

OutsideGlass Finish @SoapandWater

Metal,inch.lding
BrushedChrome

*Soap-FilledSouringPad
~CommercialOvenCleaner

eMildSoapandWater

0SoapandWater Wash,rinse,andthenpolishwithadrycloth,DONCYI’USEsteelwool,abrasives,

Donotcleanthebakeunitorbroilunit.Anysoilwillbum offwhentheunitisheated,
NtXE: Thebakeunitishingedandcanbeliftedgentlytocleantheovenfloor.If spillover,
residue,orashaccumulatesaroundthebakeunit,gentlywipearoundtheunitwithwarm
water.

Drainfat,coolpanandrackslighdy.(Donotletsoiledpanandrackstandinoventocool).
Sprinkleondetergent.Fillthepanwithwarm waterandspreadclothorpapertowelover
therack,Letpanandrackstandfora fewminutes.Wash;scourifnecessary,Rinseanddry.
OITION:Thebroilerpanandrackmayalsobecleanedinadishwasher.

Pulloffknobs.Washgentlybutdonotsoak.Dryandreturncont$olsto rangemakingsure
tomatchflatareaontheknobandshaft,

Washallglasswithclothdampenedinsoapywater.Rinseandpolishwithadrycloth.If

knobsareremoved,donotallowwatertorundqwninsidethesurfiweofghisswhileckxning.

ammonia,acids,orcommercialovencleanerswhichmaydamagethefinish.

GENERALIllRE~T!fO~~

Cooktop

PorcelainEnamel

Surk?$

e PaperTowel

* Drycloth

~SoapandWater

R&ted

~urfa~ea

InsideOvenDoofi

OvenLined

(CAUTION:Whenin
use,lightbulbscan
becomewarmenoughto

~mik if touchedwith

oSoapandWater

oSoapandWater

o Soap-FilledScouringPad

o CommercialOvenCleaner
@SoapandWater

0Soap-FilledScouringPad
*CommercialOvenCleaner

istclothortowel.

warmkmpswithcleaning

clothsif lampcoveris

removed.)

oSoapandWater

Shelves

CaIrod@%wface
unit coils

StorageDrawers

AhnninmrBDrip E%ns

Chrome-PlatedRings
or Chrome‘Mm
Rings

and Ems

PorcelainDrip

Pam

?i[iageof marinades,fruitjuices, andbastingm:iten’alscontainingacidsmaycausediscoloration,Spilloversshouldbe wipedup immediately,withcare being

m nottotouchanyhotportionoftheoven.Whentkesurfaceiscool,clettnandrinse,

● SoapandWater

@Soap-FilledScouringPad
OCommercialOvenCleaner

*SoapandWater Forcleaning,removedrawerbypullingit allthewayopen,tiltup thefrontandliflout.

● Soap-FilledScouringPad

oSoapandWater

● Stiff-BristledBrush

0Soap-Fi~ledScouringPad

(NonMetallic)

DSoapandWater
eSoap-FilledScouringPad
oPlasticScouringPad
@Dishwasher

Avoidcleaningpowdersorharshabrasiveswhichmayscratchtheenamel.Ifacidsshould
spillontherangewhileitis hot,usea dry papertowel,orclothtowipeuprightaway.
Whenthesurfacehascooled,washandrinse.Forotherspills,suchas&t smatterings,etc.,
washwithsoapandwater whencooledandthenrinse.Polishwithdrycloth.

Useamildsolutionofsoapandwater.Donotuseanyharshabrasivesorcleaningpowders
whichmayscratchormarsurface.

Tocleanovendoor;removebyopeningtoBROILpositionandgraspingdooratsides.Lift
doorupandawayfromhinges.Cleanwithsoapandwater.Replacebygraspingdoorat
sidesandlining

Coolbeforecleaning.
FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking
meat)willprolongthetimebetweenmajorcleaning.Rinsethoroughly.N~E: Soapleft
onlinercausesadditionalstainswhenovenisreheated,
FORHEAVYSOIL:Chooseanon-abrasivecleanerandfollowlabelinstructions,using
thinlayerofcleaner.Useofrubberglovesisrecommended.Wipe orrublightlyon
stubbornspots,Rinsewell.Wipeoffanyovencleanerthatgetsonthermostatbulb.When

“rinsingovenaftercleaningalsowipethermostatbulb.

RemovetheOvenVentDuctfoundundertherightrearsurface unit.Washinhot, soapy

wateranddryandreplace.
Yourshelvescanbecleanedbyusinganyandallmentionedmaterials.Rinsethoroughlyto

removeallmaterialsaftercleaning.N(YI’E:Somecommercialovencleanerscause

darkeninganddiscoloration.Whenusingforfirsttime,testcleaneron smallpartofshelf
andcheckfordiscolorationbeforecompletelycleaning,

Spattersandspillsburnawaywhenthecoilsareheated,Attheendofameal,removeall
[e-mail]
minuteandswitchtheunitstoOFF.Avoidgettingcleaningmaterialson thecoils.Wipeoff
anycleaningmaterials withadamppapertowelbejioreheatingtheCalrod’@unit.
DO N~ handletheunitbeforecompletelycooi&d.
DONm self-cleanplug-inunits.
DO NCYI’immerseplug-inunitsin any

updoor with hinges.Pushdoorfirmlyintoplace.

kindofliquid.

Wipewithdampclothorspongeandreplace.Neveruseharshabrasivesorscouringpads.
Removepansfrequentlyandrublightlywithscouringballorwashindishwasher.
Cleanasdescribedbelowor inthedishwasher.

Wipeallringsaftereachcookingsounnoticedspatterwillnot“bumon”nexttimeyou ‘­cook,Toremove“burned-on”spatterswseanyorallcleaningmaterials mentioned.Rub

lightly withscouringpadtopreventscratchingof thesurface,

Coolpanslightiy.Sprinkleondetergentandwashorscourpanwithwarmwater.Rinse
anddry,Inaddition,pin mayalsobecleartedinthedishwasher,

%mav——

-­—

-

.—.

-

—

—

-–
—

—

—

—

-

EaurA
—-

—
—
—

-----

-. n
—
—.

—

—..—

—.

—-

—

—–

—

—

—

—

-----

--n

—

—

—.

—

—
—
———..

19

1. Usemediumor heavy-weightcookingcontainers.
Aluminumcontainersgenerallyconductheatfaster
than othermetals.Castiron and coatedcastiron
containersare slowto absorb heat,butgenerally

cookevenlyat LOWor MEDIUM settings.Steel
pans maycook unevenlyif not combinedwithother
metals.Usenon-stickcoated or coatedmetalcon­tainers.Flat groundpyroceramsaucepansor skillets
coated on the bottom withaluminumgenerallycook

eveniy.Glasssaucepansshouldbeusedwiththe

heat--spreadingtriv;ts availablefor that purpose.

Directions and Setting

Food
Cereal

Cornmeal,grits,
oatmeal

cocoa Uncovered

Coffee

Eggs

Cookedin shell

Fried sunny-side-up

Fried over easy

Poached

Scrambledor omelets

Fruits

Meats, Pou]fry

‘Braised:Pot roasts of

beef, lamb or veal;
pork steaks and
chops

Pan-fried:Tender
chops: thin steaks up
to %-in.;minute

St.%ks:hamburgers;
franks; and sausage;

thin fish fillets

Covered

Saucepan

Saucepan

Percolator

Covered
Saucepan

Covered
Skillet

Uncovered
Skiilet

Covered

Skillet

Uncovered
Skillet

Covered

Saucepan

Covered
Skillet

Uncovered
Skillet

to WartCooking

waterto boilbefore adding
cereal.

HL Stir together water or
milk,cocoaingredients.
Bringjust to a boil.

HI. At first perk,switch
heat to LOW.

H1.Covereggswith cool
water. Coverpan, cook
untilsteaming,

MED H]. Melt butter, add
eggsand coverskillet.

HI. Meltbutter,

H], In coveredpan bring
water to a boil.

HI, Heat butter untillight

goldenin color,

HI. In coveredpan bring

fruit and water to boil.

HI, Meltfat then add meat,
Switchto MED Hi to
brownmeat. Addwater or
other liquid.

HI, Preheatskillet, then

greaselightly.

2. To conservethemostcookingenergy,pansshould

beflat on thebottom,havestraightsidesand tight
fittinglids. Matchthesizeofthe saucepanto thesize
ofthesurfaceunit,A pan that extendsmorethan
oneinghbeycmdthe edgeof the trimringtrapsheat
whichcauses“crazing”(finehairlinecracks)on the
porcelainand discolorationrangingfrom blueto

dark grayon thetrim rings.

. .

SettingtoComplete
CookingContainer

LOWor WM, thenadd
cereal. Finishtiming.
accordingto ,package
directions,

MED,to cook 1or 2rein:
to completelyblend
ingredients.

LOW,to maintaingentle

but steady perk. cups, lessfor fewercups.

LOW.Cook only3 to 4

min.for softcooked; 15
min.for hard cooked.

Continukcookingat MED
HI until whitesarejust set,
abo,ut3to 5 min.

LOW,then add eggs.

Whenbottomsof eggs “
havejust set, carefully
turn overto cook other
side.

LOW.Carefullyadd eggs.
Cookuncoversdabout 5
min.at MED. H!.

MED. Addeggmixture,
Cook,stirring to desired

.—

doneness.

LOW.Stir occasionally-

and checkfor sticking.

\

LOW.Simmeruntilfork
tender,

M13DHI or MED. Brown
and cook to desired
doneness,turning overas
needed.

Comments

Cerealsbubbleand expandasHI. In coveredpan bring
theycook; uselargeenough
saucepanto preventboiiover.

Milkboilsoverrapidly. Watchas
boilingpointapproaches.

Percolate8 to 10 min. for 8

If you do not coverskillet,baste

eggswithfat to cooktops ~venly.

Removecookedeggswithslotted
spoon or pancaketurner,

Eggscontinueto set slightlyafter

cooking,For omeletdo notstir

last few minutes.Whensetfold in

half.
Freshfruit: Use!4to %cupwater

per pound offruit.

Driedfruit: Usewateras package
directs. Timedependson whether
fruit has beenpresoaked.If not,
allowmore cookingtime.

Meat can be seasonedand floured
beforeit is browned, if c&wi.

~.iquidvariationsfor flavorcould
be wine,fruit or tomatojuice or
meat broth.

Timing:Steaks 1to 2-in.: 1to
2 hrs. BeefStew:2 to 3hrs.
Pot roast: 2Hto 4 hrs,

Pan fryingis bestfor thin steaks
and chops, Ifrare is desired, pre­heat skillet beforeaddingmeat,

..

20

!.JknsilTips(Umtinwd)

—

~, DeepFat l?r~ing. lX not overfillkettlewithfat

.

-----i mayspilloverwhenaddingfood. Frostyfoods
bblevigorously.Watchfoodsfryingat HIGH

temperaturesand keeprangeand hood cIeanfrom

accumulatedgrease,

Food

Fried Chicken

Pan broiledbacon

Sauteed:Lesstender
thin steaks(chuck,
round,etc.); liver;
thick or wholefish

Simmeredor stewed
meat;chicken;corned
beef;smokedpork;
stewingbeef;tongue;
etc.

Meltingchocolate,

butter,

marshmallows

French

toast

Pasta

Noodlesor spaghetti

Pressure

Puddings, Sauces,
Candies, Frostings

Vegetables

Fresh

Fraze.n

Sauteed:Onions;
greenpeppers;mush­rooms;celery;etc.

Eke

Cooking

and Grits

Container

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Covered LOW.Cook until fork
Dutch Oven,
Kettleor
Large
Saucepan

Small
Covered

saucepan.

Usesmall -

surface unit
Skilletor

Griddle

Covered
Large Kettle

or Pot

Pressure
Cookeror
Canner

Uncovered
Saucepan

Covered
Saucepan

Covered
Saucepan

Uncovered
Skillet

Covered
Saucepan

DirectionsandSetting

toStart

HI. Meltfat. Switchto MED

HI to brownchicken.

HI. In cold skilletarrange
baconslices.Cookjust
untilstarting to sizzle.

HL Meltfat. Switchto MED

to brownslowly.

HL Covermeat with water
andcover pan or kettle.
Cookuntil steaming,

WM.Allow 10to 15min. to
meltthrough. Stir to
smooth.

MED H], Heat skillet 8to
10min. Greaselightly.

HI. In coveredkettle,bring
saltedwater to a boil,
uncoverand add pasta
slowlyso boilingdoesnot
stop.

HI. Heat until firstjiggle is ­~eard,

ill. Bringjust to boil.

Hi.Measure %to l-in.
waterinsaucepan, Add
alt and prepared vege­able. In coveredsaucepan
mingto boil.

41,Measure water and salt
.sabove. Addfrozen block
~fvegetable,Incovered
aucepan bringto boil.

31.In skillet meltfat.

41,Bringsalted water to 8
}0;1.

Cooking

w

‘iGHTm -xc,,,.

Setting to Complete
Cooking

LOW,Coverskiiletand
cookuntil tender.
Uncoverlastfew minutes.

MED HI. Cook, turning ~
overas needed.

LOW.Coverand cook
untiltender.

lender.(Watershould
dow]yboil). For verylarge

oads mediumheat may

be needed.

Cook2 to 3 min.per side.

MEDHI. Cookuncovered
mtil tender. For large
imounts HI may be
~eededto keepwaterat
‘oilingboil throughout
retirecookingtime,

MED H] for foodscooking
10min. or less. MED for
‘oodsover 10min.

.OW. Tofinishcooking.

WED,Cook l-lb. 10 to 30
noremin., dependingon
endernessof vegetable,

.OW.Cookaccordingto
imeon package,

dED, Addvegetable,
;ook until desiredten-

ernessis reached.

NM.Coverand cook
Iccordingto time.

Comments

For crispdry chicken,coveronly —
after switchingto LQW for 10
min. Uncoverand cook turning
occasionally10to 20min.

A more attention-freemethod
isto start and cook at MED.

Meat may be breadedor mari-

nated in saucebeforefrying.

Addsalt or other seasoning
beforecookingifmeat has not’ ~
beensmokedor otherwise

cured.

Whenmeltingmarshmallows,add
milkor water.

Thickbatter takes.slightlylonger
time. Turnover pancakeswhen
bubblesriseto s~rface.

Uselargeenoughkettle to pre­vent boilover.Pasta doublesin
sizewhencooked.

Cooker shouldjiggle2 to 3times
per minute.

Stir frequentlyto prevent ,

sticking,
Uncoveredpan requires more

water and longertime,

Breakup or stir as neededithile
cooking.

Turnover or stir vegetableas
necessaryfor evenbrowning,

Triples in volumeafter cooking.
I-itneat WM.Rice:1cup riceand
2cups water—25reins. Grits: 1
cup grits and 4 cups water—40
rein,

.. ..

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—.

—

—

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—

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—

—

—

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—-

—

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— ‘=

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—

.——

21

1. Aluminumpans conduct heat quickly. For most conventional

baking light shiny finishes generally give best results because they

help preventoverbrowninginthe time it takes for heat to cook the
center areas. Dull(satin-finish)bottom surfaces of pans are recom­mendedfor cake pansand pie platesto be sure those areas brown
completely.

2. Dark or non-shinyfinishes,also glassand pyroceram,generally
absorb heat whichmay resultin dry,crisp crusts, Reduceovenheat

25°if lightercrusts are desired.Preheat cast ironfor bakingsome
foodsfor rapid.browningwhenfoodis added.
3, Preheatingthe ovenis not alwaysnecessary,especiallyfor foods

whichcook longerthan 30 or 40minutes. For food withshort
cookingtimes,preheatinggivesbestappearance and crispness.

4.

opentheovendoor to checkfood as little as possibleto prevent

unevenheatingand to saveenergy.

—

~

—

Food

Bread

Biscuits(%-in.thick)

. Coffee cake

Corn bread or muffins
Gingerbread

Muffins

Popovers

Quick Loaf Bread
Yeastbread (2 loaves)

Plain rolls

Sweet rolls
Cakes

(without shortening)
Angelfood

Jelly roll

Sponge

Cakes

Bundt cakes

Cupcakes

Layer

Layer, Chocolate

Loaf

Cookies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,

WiserDesserts

Bakedapples

Custard

Puddings, Riceand
Custard

Pies
Frozen

Meringue

One crust
Two crust
Pastry Shell

Miscellssfieous

Bake{!potatoes
Scalloped dishes
%)uffles

Shelf

Container

Shiny Cookie Sheet 15-20

Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
DeepGlass or Cast’Iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans
ShirwOblong or Muffin F’ans

Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan

Metal or Ceramic Pan

Shiny Metal Muffin Pans

Metal or Glass Lotifor
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom

Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet

Cookie Sheet
Cookie Sheet

Glass or Metal
Glass Custard Cups or
Casserole(set in pan of

hot water) ­Glass Custard Cups or
Casserole

FoilPan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Sati’,t-finishMe[al

-Seton Ovcn Ststlf
Glass m Metal
Glass

Position

B, C

B, A

B
B

A, B
B

B
A, B

, A, B

B, A

A
B

A

A, B
B

A, B

B

B

B

B, C
B, C

B,C ‘
B,C

A. B.C
B

B

A

B, A

A, i?
B
B

A, B,C
A, B,C’
B

oven
Temp.

400”-475”
350°-400°
400”-450”

350”

40W-425°
375”

350°-375°
375°-425°

375°-4250
35P-375”

325”-375”
375°-400”
325”-35V

325°-350°
350’’-375”

275°-300”

350°-3750

350”-375°

350”

325”-350”
350”-400”

400°-425°
375”-400”

350”-40(P
3oo”-35@’

325°

400”-425°

325°-350°

400°-4250
400”-425°
450”

325C-40W’
325°-375”
300Q-350”

mm?,

Min.

20.30
20-40

45-55

20.30
45-60

45-40
45-60

10-25

20-30

30-55

10-15

45-60

45-65

20-25

Z-4hrs.

20-35

25-30

40-60

25-35

10-20

6-12
7-12

30-60
30-60

50-90

4.5-70
15-25

45-60
40-60

12-15

60-90
30-60
30-7s

Comments

Canned refrigerated biscuitstake

2-4min.lesstime,

Freheat cast iron pan for crisp crust.

Decreaseabout 5 min. for muffin mix.
Or bake at 450° for 25 min., then at
350” for 10-15min.

Dark metal or glass give deepest
browning,
For thin rolls, Shelf Bmaybe used.
For thin rolls, Shelf Bmaybe used.

Two piece pan is convenient.

Linepan with waxed paper.

Paper liners produce more moist
crusts.
IJsc 300° and Shelf B for small or indi-Fruit cakes
vidual cakes.

Bar cookies from mix use same time.
UseShelfC andincrcasctcmp.
for more browning.

Reduce temp. to 30tY’for large cus­tard. Cook bread or rice pudding
with custard base 80to 90 minutes.

Large piesusc 400° and increase
time.

To quickly brown mcringtse usc 400°
for 8-10min.
Custard filiingsrequire Iowcr tcmp,,
longer time,

Increasetime for large amount or

sii:c,

25-5@’

~

--

22

u

A Position ovenshelf at ~ for sma~l.sizeroasts (3 to 7 lbs,) and at

—

for larger roasts.

. PIace meat fat side UDor Doultrybreast-side UPon broiler pan about 5° to I@ internal temperature; to corn~ensate for tem~era­or other shaHow pan w;th trket. ~o not cover, ~o not stuff ­potdtry until just before roasting. Use meat thermometer, for
more accurate doneness. (Do not place thermometer in stuffing.)

3.

Remove fat and drippings as n;cessary. Baste as desired. - min. per pound more time than given-inchart fo~refrige~ated,

4. Standingtime recommended for roasts is iOto 20 min. to

allow roast to firm up and make it easier to carve, It will rise

ture rise, if desired, remove ;oast fro& oven ;t 5° to 1(P less-than _
temperature on

5. Frozenroasts can be conventionally roasted by adding 10to 25 =

chart.

(10min. per lb. for roasts under 5-ibs.) Defrost pouitry before
roasting.

Uszfi#l

--­—-

-

--

—

—

~.- .­d. k

~.
—.

—.

—

Meat

Tendercuts: rib. high quality
sirloin tip, rump or top round*

Lamb Legor bone-inshoulder*

VeaIshoulder, legor loin*
Pork loin, rib or shouided
Ham, pre-cooked

Ham, raw

*For boneless rolledroasts over6-in. thici

Poultry

—

~Chicken or Duck

— ickcn pieces

Turkev

Oven

Temp.

325°

325°

325°
325°
325”

325°

dd 5 to 10 min.

325°

375”

325°

——

Doneness

Rare:
Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
WCNDone:

To Warm:

Well Done:

r lb. to timesgivenabov

Well Done:
Well Done:

Well Done:

,.

Approximate

inMinutesper

3 to5-Bbs.
24-30

30-35
35-45

21-25
25-30
30-35

35-45

35-45

10reins. per lb

10-lbs.

Under

20-30

to5-lbs,

3

35-40
35-40
10tol$ibs,

20-25

RoastingTime,

)u’nd”

6 to 84bs.

18-22
22-25
28-33

20-23

24-28
28-33

3040
30-40

ny weight)

10to15-ibs.

17-20

Over5 Ibs.

30-35

Over15-lbs.

15-20

Internal

Temp.0F

130°-140’
150°-160”
17(Y-185°

13(P-140”
1500-16CP
17(P-185°

170=-18(P
1700-18CP

125°-13W’

160°

185”-190”
185°-190”

Inthigh:

..

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—

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23

1. Alw’ajsusebroiler pan and rackthat comeswithyour oven,lt is
designedto minimizesmokingand spatteringbytrappingjuices in the
shieldedlowerpari ofthe pan.

2. Ovendoor shouldbe ajar for most foods;there isa specialposition
on door whichholdsdoor open.correctly.

3.

For steaks and chops, slash fat evenly around outside edges of

meat. To slash, cut crosswise through outer fat surfacejust to the

edgeofthe meat. Usetongsto turn meat overto preventpiercing
meatand loosingjuices,

4. Ifdesired,marinate meats or chickenbeforebroiling.Or, brush
withbarbequesaucelast 5 to 10minutesonly.

Quantity

Food

Bacon

and/or
Thickness

I/z-lb.(about 8

shelf

Position

c

thin slices)

Ground Beef,

done

Well

Beef Steaks
Rare
Medium
Well Donee

Rare
Medium
WellDone

Chicken

l-lb, (4 patties)

92to s~-in.thick

1inchthick

(1-lMlbs.)

l%in. thick

(2-2%Ibs.)

1whole

c

c

c

c

c
c
c

A

(2 to 2Y+lbs.),

split lengthwise

BakeryProducts

Bread(Toast)or

ToasterPastries
English Muffins

Lobstertails
(6 to 8-oz. each)

Fish

2-4slices

1 pkg.(2)

2-split
2-4

l-lb. fillets %to

c
c

B

c

I/z-in. thick

Hamslices

l-in. thick

B

(nrecooked)

Pork chops

WellDone

2(% inch)
2(1-in.thick)

c

B

about I lb.

Lamb chops

Medium
WellDone

Medium

Wel\Done

Wienersand similar

2(1 inch)

about 10-12oz.
2 (1%inch)

about 1 lb.

l-lb. pkg.(10)

c
c

c

B

——

c 1-2

precookedsausages,
bratwurst

FirstSide
Time,Min.

3!4

7

7
9

13“

10
15

25
35

1%-2

3-4

13-16

5

8

10

13

8

10
10

17

6

K When arranging food on pan, do not let fatty edges hang over

sides,whichcouldsoil oven with drippingfat.

6. Broilerdoesnot needto be preheated. However,for very thin
foodsor to increasebrowning,preheat ifdesired.

7. FrozenSteakscan be conventionallybroiledby positioningthe
ovenshelfat next lowestshelfpositionand increasingcookingtime
givenin thischar! ]% timesper side.

8. If yourrange isconnectedto 208VoJtsrare steaksmaybe broiled
by~reheatingthe broil heater and positioningtheovenshelfone
pos]tionhigher,

Second Side

Time,Min. Comments

Arrange in single layer.

Spaceevenly.

4-5

Upto 8 pattiestake about same

time.

7
9

13

7-8

14-16

20-25

Steaksless than l-in. cook through
beforebrowning.Panfryingis
recommended.

Slashfat.

10-15 Reducetimesabout 5-10min. per side

for cut-upchicken. Brusheach sidewith

meltedbutter, Broilwithskin sidedown ~

first and broilwithdoor closed.

‘/2

Spaceevenly.”PlaceEnglishmuffins
cut-side-upand brushwithbutter, if
desired.

(Do not
turn
over)

5

Cut through back of shell.Spread open,
Brushwithmeltedbutter beforeand

after half time.

Handleand turn verycarefully.Brush
withlemonbutter beforeand during

..

8

10

cookingifdesired. Preheat broiler to
increasebrowning,

Increasr times 5-10min. per sidefor

1~-in, thick or home cured.

Slash fat. .

13

4-7

Slash fat.

10

4-6

12-14

If desireci,.split sausagesin half length­wiseinto 5 to 6-in. pieces,

—

~

.

.

.

..

—

—.

—

-~’!!.ng SImuld be done on Codm)p

—

Insurfacecookingof’foodsother

thancanning,the-useoflarge-

diameterutensils(extendingmore
thanl-inchbeyondedgeoftrimring)
isnotrecommended.However,when
canningwithwater-bathor pressure
canner,Iargediameterutensilsmay
beused.Thisisbecauseboilingwater
temperatures(evenunderpressure)
arenotharmfulto cooktopsurfaces
surroundingheatingunit.

HOWEVER,DO NOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
UTENSILSFORFRYINGOR

BOILINGFOODSOTHERTHAN

W.ATER.Mostsyrupor sauce
mixtures-and alltypesoffrying—
cookat temperaturesmuchhigher
thanboilingwater.Suchtempera­turescouldeventuallyharmcooktop
surfacessurroundingheatingunits.

(m?4m%? Pdnf$

h fcmnh’ig:

1. Bringwater to boilon HIGH
heat,then after boilinghas begun,

adjustheat to lowestsettingto

maintainboil(savesenergyand ~

bestusessurfaceunit.)

2. Besurecannerfits overcenterof “
surfaceunit. If yourmodelsurface
sectiondoesnotallowcannerto be.
centeredon surfaceunit,use ,,
smaller-diametercontainersfor
goodcanningresults.

3. Flat-bottomedcannersgivebest
canningresults.Be”surebottomof
cannerisflat or slightindentation
fitssnuglyoversurfacetinit.Can­nerswithflangedor‘rippledbot­toms(oftenfound in.enamel-ware)

are not recommended.

.-

,:

-r

IUGEI’I’ ‘ WRONG

_.

Ei?aL--

-

——.—
—–

—
—.

-

-­—

4, Whencanning,
reputablesources,

are availablefrom

userecipesfrom ==
Reliablerecipes
themanufac-

~—
——

-

turer ofyourcanner;manufacturers =.
of glassjars for canning;suchas

-

Balland Kerr;and, the United —
StatesDepartment’ofAgriculture
Exteri,sionService.

5. Remember,infollowingthe
recipes,canningisa processthat
generateslargeamountsof steam.
Be carefulwhilecanningto prevent
burnsfrom steamor heat.

NOTE:If yoursurfacesectionis
beingoperatedon low power(volt­age),canningmaytake longerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The

processmaybeimprovedby:(1)

usinga pressurecanner,and (2)for
fastestheatingof large water quan­tities,beginwith HOTtap water.

....

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.

POSSHMJ3 CAUSE AND REMEDY

~~E~ WILL N(H’ WORK

OVENLIGHT

DOESNOTWORK

FOOD

BROILPROPERLY

FOOD DOES NOTROAST

OR BAKEPROPERLY

~LROD@ SURFACEUNITS
NOTFUNCTIONING

PROPERLY

DOESNO-F

Plug on

The circuitbreakerin you~house has beentripped, or a fuse has been
blown.

Ovencontrolsare not properlyset.
Lightbulb is loose.

Bulbisdefective.Replace.
Switchoperatingovenlightisbroken.Callfor service.

OVENSET Knobnot setat BROIL.
OVENT’EMPKnobnot setat BROIL.
Door not leftajar asrecommended.
Impropershelfposition is beingused.Check~roiiingChart.

Necessarypreheatingwasnot done.
Food is beingcookedon hot pan.

Utensilsarenot suitedfor broiling.
OVENSET Knobnot seton BAKE.

OVENTEMP’Knob not set correctly.
Shelfpositionis incorrect.CheckRoastingor BakingCharts.
Ovenshelfisnot level.
Wrongcookwareis beingused.Whenroasting,pan is too small.

Surfaceunitsare not seatedproperly‘inp,antrim rings.
Trim rings~drippansare not setsecurelyin the range top. ‘‘
Surfaceunitcontrolsare not properlyset.

rangeis not completelyinsertedin the outletreceptacle.

.

If youneed morehdp.. .G3M,W free:

GE AnswerCenter@

TIE
consumer

service

26

We’reproudofour serviceand

-–

–-—

wantyoutobepleased.If forsome

reasonyouarenothappywiththe

serviceyoureceive,herearethree
stepstofollowforfurtherhelp.

FIRSI’,contactthepeoplewho

servicedyourappliance.Explain
whyyouarenotpkased. Inmost
cases,thiswillsolvetheproblem.

NEXT,ifyouarestillnotpleased,
writeallthedetails-including
yourphonenumber-to:

Manager,ConsumerRelations

GeneralElectric
AppliancePark
Louisville,Kentucky40225

FINALLY,ifyourproblemisstill
not resolved,write:

MajorAppliance
ConsumerActionPanel

20 NorthWackerDrive

Chicago,Illinois60606

27

,.

..

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Saveproofof origirtal purcha$~ date SUCI’Ias your ~al$s slip ar ~anc~ll~d chexA to t?stablish wzmanty period.

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OP4E”YEAR

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Foroneyearfrom dateof original
purchase,we will provide,freeof
charge,parts andservicelaborin
yourhometo repairor replace

partoftherange

that fails because ‘ash’ ngton’‘Cc” ‘n ‘Iaska ‘he

of a manufacturingdefect.

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~Servicetrips to yourhometo

teachyou howto usethe product.

RtiadyOllrlJseandCarematerial.

If youthen haveanyquestions

aboutoperatingthe product,
pleasecontact yourdealeror our
ConsumerAffairs officeat the
addressbelow,orcall, toll free:

TheGEAnswerCenter@

800.626.2000

consumerinformationservice
g Improperinstallation.

Ifyou havean installationproblem,
contactyourdealeror installer.
Youareresponsiblefor providing
adequateelectrical,gas,exhaust­ing andother connectingfacilities.

any ‘ain~~nd‘tates~‘awaii and

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‘Thiswarrantyis extendedto the ~

originalpurchaserandany succeed-

ing ownerfor productspurchased

for ordinaryhomeusein the48

warrantyISthe sameexceptthat it
is LIMITEDbecauseyoumust pay
to ship the productto the service
shopor for the service technician’s
travelcosts to yourhome.

All warrantyservicewill be provided
byour FactoryServiceCentersor
byour authorizedCustomerCare@
servicersduring normalworking
hours.

Lookin the Whiteor YellowPages
of yourtelephonedirectoryfor
GENERAL”ELECTRIGCOMPANY, ;;;
GENERALELECTRICFACTORY
SERVICE,GENERALELECTRIC-

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or resettingof circuit breakers.
. Failureof the product if it is

usedfor other thanits intended
purposeor usedcommercially.

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* Damage10productcaused
by accident,fire,floods or acts
of God.

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Somestatesdo notallowtheexclusionorlimitationof incidental or consequentialdamages,sotheabovelimitation or exclusion

maynot applyto you.Thiswarranty gives youspecificlegalrights,andyoumay also haveotherrightswhichvaryfromstateto state.

TOknow what

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your Iegaf rights are inyourstate,consultyour localor stateconsumeraffairs office oryourstate’sAttorneyGeneral. ;::

Warrantor:Genera!EhmtricCompany

Hfwther IMp Is neededcumxming thisvwtrrmty,contact:

Affairs, GwIwal Eki@lricCompany,Applkmc~ Park,Louisville,KY 40225

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