GE JAS03M, JAS02M User Manual

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Page 1

Contents

Range

Aluminum Foil Anti-Tip Device

Appliance Registration Canning Tips

Care and Cleaning Energy-Saving Tips

Features Installation Instructions

Leveling Model and Serial Numbers

Oven

Baking, Baking Guide Broiling, Broiling Guide

Control Settings Light; Bulb Replacement 11, 18

Roasting, Roasting Guide 14, 15 Thermostat Adjustment

Problem Solver

Models

JAS02M

JAS03M

4, 16

3,21

18, 19

5 6

21-24

11-17

12, 13 16, 17

Repair Service Safety Instructions 3,4

Surface Cooking

Control Settings Cookware Tips

Warranty

Installation

Back Cover

7-1o

8,9

21-24

GEAnswer CenteP 80~626.2000

2’7

Qualii’yProduct

Page 2

Help us help you...

Before using your range, read this book carefully.

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

Keep it handy for answers to your

questions. If you don’t understand something

or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label under the

cooktop

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

on the right side wall.

If you received a damaged range...

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

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

Check the Problem Solver on page 20. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

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

—-

Page 3

IMPOKI’,’ANT

SAFETY INSTRUCTIONS

Read all instructions before

When using electrical

basic safety precautions should

be followed, including following:

● Use this appliance only for its

intended use

manual.

Be sure your appliance is

properly Wed and grounded

as described in this

appliances,

the

usirw

by a qualified technician in

accordance with the provided

installaticm

● Don’t attempt

or replace any part of your range unless recommended in this book.

instructions.

repair

is specifically

All

other servicing should be refixed

a qualified technician.

●

Before performing any

Servicq

RANGE POWER SUPPLY

DISTRIBUTION

DISCONNECT

THE HOUSEHOLD

THE

BY REMOVING THE FUSE

OR S’VW’K2H3NG

OFF THE

CIRCUIT BREAKER.

* Do

not

l~ve c~*n ~~n~

children or

should not be

left alone

unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

●

Don’t

allow stand or hang on the door or range top. They could the range and even causing severe personal injury.

● CAUTION: ITEMS OF

INmmEST

SHOULD N(Y17

CABkNE?!$ RAN(33 OR ON THE

BACKSPLASH OF A RANGE-CHILDREN

‘LIMBING ON THE &%NGE

COULD BE SERIOUSLY INJURED.

anyone

to climb,

tip it

CHILDREN

!IWOREI.)

ABOVE A

REACH

damage

over,

ITEMS

this

amhance.

ARNING-AHwes

can tip and injury could result. To prevent accidental

the

attach

wdl

,.4

tipping range,

the

floor by

installing the ANTI-TIP device supplied. The device engages one of the rear leveling legs Instructions), To

(see

Installation

check

if the device is installed properly, carefully tip the range forward.

If you pull the range out from the wall for any reason, make the rear

leg

is returned to its

sure

position in the device when you push the range back.

Never

wear

hanging garments while using

theapplian~

could

be ignited if brought in

kwse-fifting or

Flamma

blematerial

contact with hot heating elements and may

Use

moist or damp hot surfaces may

fmrn

touch hot heating elements. not

cause

severe

Ody

dry

pot

result

steam. Ro

use

a towel or other

not M

burns.

hulders—

holders

in burns

pot

bulky

holden

cloth.

●

Never use your appliance for

warming or heating the * Storage in or on

ammablematerkds shouidnotbe

stored

an oven or near

room.

ap@ianc4+—

swfkce

units.

Keep hood and grease filters

clean to

and

Ix-J

or other acmumdate in or near the range,

maintain good venting

to avoid grease fires.

nOt

let cooking grease

fllamma

ble materials

Do not use water on grease

fhws.

Never pickup a flaming

pan. Smother surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan

can

baking soda or, if available, a

multi-purpose dry chemical or foam type fire extinguisher.

● Do not

elements or interior surface of oven.

put out by covering with

These surfaces may be hot

touch

fian&g pan

heating

oii

enough to bum even though they are dark in

color.

During and after use, do not touch, or let clothing or other flammable materials contact

surfiwe

units, areas nearby surface units or any interior

of the oven;

aliow

area

sufficient time for cooling, first. Potentially hot surfaces include

the cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices

around

the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

●

When

cooking pork,

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

least

17.?*F. This assures that, in the remote possibility that trichina may be present in

killed to

eat.

and

the

meat, it will be

the

meat will be safe

— ——

- — —- —- -.--—.

..—.—

.—.

————— - . . . . . . . .

Page 4

IMPORT~T

SAFETY INSTRUCTIONS

(continued)

Oven

● Stand away from

opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

● Don’t heat unopened food

containers in the oven. Pressure could build up and the container

could burst, causing an injury.

●

Keep oven free from grease

buildup.

Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let potholder contact heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in lifting heavy foods. precaution against burns from touching hot surfaces of door or oven walls.

● When using cooking or

roasting bags in oven,

the manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

can catch fire.

range

when

is also a

the

overheated, they

Surface Cooking

●

Use

pr~~r

pan

Units

Sti-’hiS

appliance is equipped with one or more surface units of different

size. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of

cookware

burner will also

improve efficiency.

●

Never

leave surface units

unattended at high heat

130ilover

causes

sm&ing

se-

and greasy spillovers that may catch on

fire.

●

sure drip pans are not

covered and are in place.

Their absence during cooking could damage range parts and wiring.

Don’t

use

aluminum foil to

line drip

pans

or anywhere in the oven except as described in this book. Misuse could result in a shock,

the

●

Only certain types of glass, glass/ceramic, earthenware or

other

suitable for range-top service;

others

fiie

hazard or darnage

range.

ghized contdners

may

break because of the

are

sudden change in temperature. (See section on

“Surfiice

Cocking” for suggestions.)

●

To minimize the possibility

burns,

ignition of flammable materials, and spillage, the handle of a container turned toward

the center

should

of the

range without extending over nearby surface

units.

Keep an eye on foods being

fried

at HIGH or MEDIUM

HIGH heats.

●

To avoid the possibility of a burn or electric shock, always be certain that the

alI

controls for are at OFF position and all coils are cool before attempting to lift or remove the unit.

●

Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.

● When flaming foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

●

Foods for frying should be as

dry as possible.

surface units

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

Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat can cause spillovers when food is added.

● If a combination of oils or

fats

wi~

be used in frying,

stir together before heating, or as fats

melt

slowly.

●

Always heat fat slowly,

and

watch as it heats.

● Use deep

whenever possible

fat

thermometer

to prevent overheating i% beyond the smoking point.

SAW

THESE

INSTRUCTIONS

● Always turn surface unit to

OFF

before

removing cookware.

—. .——— -

.——

Page 5

Energy-Saving Tips

Jurface

● Use cookware of medium weight

Cooking

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

●

Watch foods when bringing them

quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

●

Use correct heat for cooking task:

HI—to start cooking (if time

OWS

, do not use high heat to

start) . MEDIUM HI—quick browning. MED—s1ow frying. WARM—finish cooking most

quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

LO—to maintain serving temperature of most foods.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

●

Always turn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

●

Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same

temperature and in approximately the same time.

●

Use residual heat in the oven

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

● When boiling water for tea or

coffee, heat only amount needed. It is not economical to boil a container

fill

of water for one

or two cups.

—

— ——

.—

—-——

Page 6

Features of Your Range

---

Model JAS02M

Feature

1 Model and Serial Numbers

2 Plug-In Surface Units

(may be removed when cleaning under the unit)

3 Chrome Plated Drip Pans

I I

4 Surface Unit Controls

5 Oven Light Switch (Model JAS03M) I 11

(lets you turn oven lighten and

6 Oven Temp Knob

7 Broil Unit

Index

off)

Explained

on page

18, 19

18.19

‘

16, 19

I I

---

Model JAS03M

I I

Feature Index

8 Oven Shelf Supports

9 Oven Shelves

10 Broiler Pan and Rack 11 Bake Unit (maybe

gently for wiping oven floor) 12 Anti-Tip Device 13 Oven Light (Model JAS03M) 14 Oven Cycling Light 15 “ON” Indicator Light for

Surface Units

lified

Explained

on page

11, 19

16, 17, 19

12, 19

3,21

11, 18

Page 7

Surface Cooking

See Surface Cooking Guide on pages 8 and 9.

Surface Cooking with Infinite Heat Controls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is between the words LO and OFF. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always shows a quicker change than switching to lower settings.

How to Set the Controls

Step 1:

push in.

Step

counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

Grasp control knob and

2: Turn either clockwise or

Cooking Guide for Using Heat Settings

MEDIUM

HI—Quick start for cooking; bring water to boil.

MEDIUM HI—Fast fry, pan broil; maintain fast boil on large amount of food.

MED—Saute and brown; maintain slow boil on large amount of food.

WARM-Steam rice, cereal; maintain serving temperature of most foods.

LO—Cook after starting at HI; cook with little water in covered pan.

NOTE:

1. At HI, MEDIUM HI, never leave food unattended. cause smoking; greasy may catch fire.

2. At WARM, LO, melt chocolate, butter on small unit.

WARM

Boilovers spillovers

—— —..

Page 8

Surface Cooking

Guide

Control Settings

HI—Highest setting. MEDIUM HI—Setting halfway

between HI and MED. MED-Medium setting. WARM-Setting halfway between

MED and LO. LO—Lowest setting,

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell Covered

Fried sunny-side-up

Fried over easy Uncovered

Poached Covered

Scrambled or omelets Uncovered

Fruits

Meats, Poultry

Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Saucepan

Covered Skillet

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

MEDIUM

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

HI. Stir together water or milk, cocoa ingredients. Bring just to a boil.

HI. At first perk, switch heat to WARM.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MEDIUM HI. Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add Meat. Switch to MEDIUM HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then

grease lightly.

WARM

Setting to Complete Cooking

WARM or LO, then add cereal. Finish timing according to package directions.

MED, to cook 1 or 2 minutes to completely blend ingredients.

WARM to maintain gentle but steady perk.

WARM. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MEDIUM HI until whites are just set, about 3 to 5 more minutes.

WARM, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

WARM. Carefully add eggs. Cook uncovered about 5 minutes at MEDIUM HI.

MED. Add egg mixture. Cook, stirring to desired doneness.

WARM. Stir occasionally and check for sticking.

WARM. Simmer until fork tender.

MEDIUM HI or MED. Brown and cook to desired doneness, turning over as needed.

Cookware Tips

Use medium-or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LO or MED settings. Steel pans may cook unevenly if not combined with other metals.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8

CUDS

leSS

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

21/2

for fewer

cooking

to 4 hours.

boilover.

CUDS

time.

—

Page 9

To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit.

A pan that extends more than an inch beyond the edge of the trim heat which causes “crazing”

ring tram

(t%e ‘

hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over

when adding fbod. Frosty fbods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from accumulated grease.

Food

Fried Chicken

Pan fried bacon

Sauteed:

thin steaks (chuck,

round,

thick or whole fish Simmered or stewed

meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

delting

butter, marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed:

green peppers;

‘dlmxns;

Ace

Less tender

etc.); liver;

chocolate,

Onions;

celery; etc.

and Grits

Cookware

Covered

Skillet

Uncovered

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large

Saucepan Small

Uncovered Saucepan. Use small

surface unit Skillet or

Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered

Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MEDIUM HI to brown

chicken.

HI. In cold skillet, arrange bacon slices. Cook just

until starting to sizzle. HI. Melt fat. Switch to

MED to brown slowly,

HI. Cover meat with water and cover pan or kettle. Cook until steaming.

LO. Allow 10 to 15 minutes to melt through. Stir to smooth.

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch water in saucepan. Add

salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered

saucepan bring to boil. HI. In skillet melt fat.

HI, Bring salted water to a

boil,

jiggle

Cook 2 to 3 minutes per side.

MEDIUM HI. Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking time.

MEDIUM HI for foods cooking 10 minutes or less. MED for

foods over 10 minutes.

WARM. To finish cooking.

MED. Cook 1 pound 10

to 30 or more minutes,

depending on tenderness

of vegetable.

WARM. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

LO.

according to time.

Setting to Complete Cooking

WARM. Cover skillet and cook until tender. Uncover last few minutes.

MEDIUM HI. Cook, turning

over as needed.

WARM. Cover and cook until tender.

WARM. Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may

be needed.

Cover and cook

Comments

For crisp dry chicken, cover only after switching to WARM for 10 minutes. Uncover and cook, occasionally 10 to 20 minutes.

A more attention-free method

is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

llm

over or stir vegetable as

necessary for even browning.

Triple in volume after cooking. Time at LO. Rice: 1 cup rice and 2 cups water-25 minutes. Grits: 1 cup grits and 4 cups water—40 minutes,

ji~le

2 to 3 times

turnh

‘1

Page 10

Questions & Answers

Q. May I can foods and preserves on my surface unit?

A. Yes,

designed for canning purposes, Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod” unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

but only use cookware

Can I cover my

drip pans with

foil?

A. No. Clean as recommended in

Cleaning Guide.

Can I

use special cooking

equipment,

on any surface units?

like an oriental wok,

A. Cookware without flat surfaces

is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking,

Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Calrod

tightly in the range top indentation

and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your Calrod@ unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

units are sitting

Home Canning Tips

Canning should be done on surface units only.

In surface cooking, the use of pots extending more than l-inch beyond edge of surface unit’s trim ring is not recommended. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface unit.

HOWEVER, DO LARGE DIAMETER CANNERS OR

OTHER LARGE DIAMETER

POTS

FOR FRYING OR BOILING FOODS 01’HER THAN WATER. Most syrup or sauce and all types of frying— cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units.

NOI’

USE

mixtures—

Observe Following Points in Canning

Be sure the canner fits over the center of the surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT WRONG

3. When canning, use recipes and

procedures from reputable sources.

Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of

glass jars for canning, such as Ball

and Kerr; and the United States

Department of Agriculture

Extension Service.

4. Remember that canning is

a process that generates large

amounts of steam. To avoid burns

from steam or heat, be careful

when canning.

N~E:

operated on low power (voltage),

canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by:

(1)

(2) starting with

fastest heating of large quantities

of water.

If your range is being

using a pressure canner, and

tap water for

Page 11

Using Your Oven

Before Using Your Oven

1. Look at the control. Be sure you

understand how to set it properly.

2. Check oven interior. Look at the shelves. Take a practice run at

removing and replacing them properly to give sure, sturdy support.

Read over information and tips

that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your range.

Oven Temperature Control

The OVEN TEMP knob is located on the control panel on the front of the range (see page 6).

Simply turn the knob to the desired cooking temperatures, which are marked in

dial.

emperature you set, from WM

(150”F.)

25”F.

increments on the

OVEN TEMP maintains the

to BROIL

(550”F.).

Oven Shelves

The shelves are designed with 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 “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

stop-

Shelf Positions

The oven has four shelf A (bottom), B, C and D (top).

Shelf positions for cooking are suggested on Baking and Roasting

pages.

oven

Light

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

(Model

supports—

JAS03M)

The Oven Cycling Light

until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

glows

remove the shelves

oven, pull them toward you, tilt front end upward and pull them out.

replace,

support with stop-locks (curved extension under toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven

wall. Then lower front of shelf and push it all the way back.

place shelf on shelf

shelf)

from the

facing up and

————.

Page 12

How to Set Your Range for Baking

Position the shelf or shelves in the oven. If cooking on two shelves at the same time, stagger the pans for best heat circulation.

2. Close oven door. Turn OVEN TEMP knob to desired temperature. Preheat oven for at least 10 minutes if preheating is necessary.

Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

4. Check food for doneness at minimum time on recipe. Cook longer if necessary. Turn OVEN TEMP knob to OFF and remove

food.

Preheating

Preheating the oven takes about

10-15 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the

indicator light and put food in the oven promptly after light goes out.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

When baking three or four items,

use two shelves positioned on the

second and fourth sets of supports (B& D) from bottom of oven.

Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking Tips

●

Follow a tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.

●

Do not open the oven door during a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or 4

inches—and close it as quickly as

possible.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

●

Edges of crust too thin.

Incorrect baking temperature.

Bottom crust soggy and unbaked

●

Allow crust and/or filling to cool

sufficiently before filling pie shell.

●

Filling maybe too thin or juicy.

●

Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)

●

Ingredients and proper measuring

affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a piecrust could cause soaking.

Pie filling runs over

●

Top and bottom crust not well

sealed together.

●

Edges

of pie crust not built

high enough.

Too much filling.

●

Check size of pie plate.

Pastry is tough; crust not flaky

●

Too much handling.

●

Fat too soft or cut in too fine. Roll dough lightly and handle as little as possible.

CAKES

rises higher on one side

Cake

●

Batter

spread unevenly in pan.

●

Oven shelves not level.

●

Using warped pans.

Cakes cracking on top

●

Oven

temperature too high.

●

Batter too thick, follow recipe

or exact package directions.

●

Check for proper shelf position.

●

Check pan size called for in recipe.

●

Improper mixing of cake.

Cake falls .

Too much shortening, sugar or

liquid.

●

Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients.

●

cake

not baked long enough or

baked at incorrect temperature.

●

If adding oil to a cake mix, make certain the oil is the type and

amount specified.

Crust is hard

●

Check temperature.

●

Check shelf position.

Cake has soggy layer or streaks at bottom

●

Undermining ingredients.

●

Shortening too soft for proper

creaming.

●

Too much liquid.

COOKIES & BISCUITS Doughy center; heavy crust on surface

● Check temperature.

●

Check shelf position.

●

FO11OW

baking instructions

carefully as given in reliable recipe or on convenience food package.

●

Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet.

●

convenience

their expiration date.

foods used beyond

Browning more noticeable on one side

●

Oven door not closed properly,

check gasket seal.

●

Check shelf position.

Page 13

Baking Guide

L Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast iron cookware.

Food Bread

Biscuits (%-in. thick) Coffee cake Corn bread or muffins

Gingerbread Muffins

Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Aluminum Tube Pan Jelly roll Sponge Metal or Ceramic Pan

Cakes

Bundt cakes Metal or Ceramic Pan Cupcakes

Fruit cakes Layer Layer, chocolate Shiny Metal Pan with Loaf

Brownies Metal or Glass Pans Drop Cookie Sheet Refrigerator Cookie Sheet B, C Rolled or sliced Cookie Sheet B, C

Fruits, Other Desserts

Baked apples Glass or Metal Pan Custard Glass Custard Cups or Casserole

Puddings, Rice Glass Custard Cups or and Custard Casserole

Pies Frozen

Meringue

One crust Two crust Glass or Satin-finish Metal Pastry shell Glass or Satin-finish Metal

Miscellaneous

Baked potatoes Set on Oven Shelf Scalloped dishes Souffles Glass

Container

Shiny Cookie Sheet Shiny Metal Pan with

satin-finish bottom Cast Iron or Glass Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Metal Jelly Roll Pan

Shiny Metal Muffin Pans Metal or Glass Loaf or

Tube Pan Shiny Metal Pan with satin-finish bottom

satin-finish bottom Metal or Glass Loaf Pans

(set in pan of hot water)

Foil Pan on Cookie Sheet

Spread to crust edges Glass or Satin-finish Metal

Glass or Metal Pan

Position Temperature

A, B, C

A, B, C A, B, C

Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Shelf

B, C B, A

B B

A, B

A, B B, A

A B A

A, B

B B B

B, C B, C 350°-400”

B B

B, A

A, B 400°-4250 40-60 Custard fillings require lower

B B

Oven

400°-4750 350°-4000 400°-4500

350°

400°-4250

375°

350°-3750

375°-4250

375°-4250 350°-3750

325°-3750 375°-4000

325°-350” 45-60

325°-3500

350°-3750 275°-3000 350°-3750 350°-3750

350°

325°-3500 400°-4250

375°-4000

350°-4000 300°-3500

325°

400°-4250

325°-3500

400°-4250 40-60 temperature, longer time.

450°

325°-4000 60-90 Increase time for large amount

325°-3750

300°-3500

Time,

Minutes

15-20 20-30 20-40 Preheat cast iron pan for crisp crust.

45-55

20-30 45-60

45-60 45-60

10-25

20-30

30-55

10-15

45-65

20-25 Paper liners produce more moist

2-4 hrs.

20-35 25-30 40-60

25-35

10-20

6-12

7-12

30-60 30-60 Reduce temp. to 300”F. for large

50-90

45-70

15-25

12-15

30-60

30-75

Comments

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Decrease about 5 minutes for muffin mix, or bake at then at 350°F. for 10 to 15 minutes.

Dark metal or glass give deepest

browning.

For thin rolls, Shelf B maybe used. For thin rolls, Shelf B may be used.

Two-piece pan is convenient. Line pan with waxed paper.

crusts. Use 300”F. and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp.

25”F.

to 50°F. for more browning.

custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies use time. To quickly brown meringue, use

400”F.

for 8 to 10 minutes.

or size.

450”F.

400”F.

and increase

for 25 minutes,

Page 14

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.

Roasting is easy; just follow these steps:

Step 1:

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with

rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step

A or B position. No preheating is necessary.

Check weight of meat, and

2: Place in oven on shelf in

Step 4: Most meats continue to cook slightly while standing, after

being removed from the oven.

Standing time recommended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will

rise about 5° to 10”F.; to compensate

for temperature rise, if desired, remove roast from oven at 5° to 10”F. less than temperature on guide.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

For Frozen Roasts

● Frozen roasts of beef, pork,

lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

●

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

Questions and Answers

Q. Is it necessary to check for doneness with a meat

Checking the finished internal temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 pounds, cooked at with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Do I need to preheat my oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are

there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

66tent”

when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

thermometer?

300”F.

Step 3: Turn OVEN TEMP knob

325”F.

Small poultry maybe

cooked at

(You may hear a slight clicking sound, indicating the oven is

working properly. )

375”F.

for best browning.

Page 15

Roasting Guide

Roasting

Position oven shelf at B for small-size roasts (3 to 7 at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until

just before roasting. Use

thermometer for more accurate doneness. (Do not place thermometer in stuffing. )

lbs.

mea~

) and

3. Remove fat and drippings as necessary. Baste as desired.

4. Standing time recommended for roasts is 10to 20 minutes to allow roast

to firm up and make it easier to

carve. Internal temperature will rise about 5° to 10”F.; to compensate for

temperature rise, if

desir;d,

remove roast from oven at 5° to 10”F. less than temperature on guide.

5. Frozen roasts can be conventionally roasted by adding

10 to 25 minutes per pound more time than given in guide for refrigerated roasts, (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Oven

Type

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, Pork loin, rib or shoulder* Ham, precooked

Ham, raw *For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

leg

or loin*

Temperature Doneness

325°

325° 325° 325° To Warm:

325°

325° 375°

325°

Rare: 24-30 Medium: Well Done:

Rare: Medium:

Well Done: Well Done: Well Done:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time, Internal in Minutes per Pound

3 to 5-lbs. 6 to

30-35 35-45

21-25 25-30 30-35 28-33 170°-1850

35-45 35-45

10 minutes per pound (any weight)

Under

10-lbs.

20-30

3 to 5-lbs.

35-40 35-40

10 to 15-lbs.

20-25

Temperature ‘F

8-lbs.

18-22 130°-1400 22-25 28-33 170°-1850

20-23 130°-1400 24-28

30-40 30-40

10 to 15-lbs.

17-20

Over 5-lbs,

30-35

Over 15-lbs. In thigh:

15-20

150°-1600

170°-1800 170°-1800 125°-1300

170°

185°-1900 185°-1900

185°-1900

Page 16

Broiling

Broiling may be slightly different

from any previous broiling you may be acquainted with, so be sure to read this section completely.

Broiling is cooking food by intense

radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum.

Step 1:

edge, cut vertical slashes through both about 2“ apart. If desired, fat

may be trimmed, leaving layer

about 1/8” thick.

Step

in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step3:

shelf position as suggested in Broiling Guide on page 17. Most broiling is done on D position.

Step 4:

with the door closed.

Step 5: Turn OVEN TEMP knob

counterclockwise to BROIL. You

will feel a slight niche at the broil position. You may then turn the

OVEN TEMP knob clockwise and broil at a lower temperature.

Step 6:

cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for

second side as a guide to preferred

doneness. (Where two thicknesses

and times are given together, use

first times given for thinnest food.)

If meat has fat or gristle near

Place meat on broiler rack

Position shelf on recommended

Close the door. Always broil

Turn food only once during

Step

7: Turn OVEN TEMP knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

TO RESET THE OVEN FOR BAKING, IT IS NECESSARY 17) TURN THE OVEN TEMP KNOB

“OFF” and then back on to the temperature setting of your choice. This gets it out of the broil mode.

Use of Aluminum Foil

If desired, broiler pan maybe lined with foil and broiler rack may be covered with foil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY BROILER RACK, AND SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler racks are designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO NOI’placea sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, darnage to oven heat on outside surfaces of the oven.

If desired, asheetof aluminum foil may be used on floor of the oven under the bake unit. BE CERTAIN FOIL DOES

UNIT. Aluminum foil used in this way may slightly affect the browning of some foods. Change foil when it becomes soiled.

ftish

lKl

and increase in

TOUCH BAKE

Questions & Answers

Q. When broiling, is it necessary to always use a rack in the pan?

A. Yes.

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side with butter.

Q. Why are my meats not turning

out as brown as they should? A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Using the rack suspends

ofien

Page 17

Broiling Guide

Broiling

1. Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower

2. For steaks evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of

the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

‘

Rare

Medium Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster Tails

8-oz.

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb

Medium Well Done

Wienersandsimilar I l-lb. pkg. (10)

precooked sausages,

bratwurst

each)

Chops

Dart

aid

chops,

of the

Dan.

s~ash

Quantity

Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties)

l-inch thick

(1 to

1%-in. thick

(2 to

1 whole (2 to 2 split lengthwise

2 to 4 slices

1 pkg. (2) 2 (split)

2-4

l-lb. fillets M to

%-in. thick

l-in. thick

2 (% inch)

2 (l-in. thick) about 1 lb.

2(1 inch) about 10 to 12 oz

2 about 1 lb.

andlor

to ?4 -in. thick

l%-lbs.

)

2%-lbs.)

%-lbs.

(1%

inch)

fat

If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

4. When arranging food on pan, do not let fatty edges hang over sides, which could soil

o~en

with

fat dripping.

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

preheat if desired.

Shelf

Position

c c c

c c

First Side

Time, Minutes

Second Side

Time, Minutes

7 9

13 10

25 35 10-15

%-2

3-4

13-16

10 13

10 10

17 6

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

times per side.

8. If your range is connected to 208 Volts, rare steaks may be broiled

by preheating broil heater and positioning the oven shelf one position higher.

Comments

‘h

4-5

7 9

7-8

14-16

20-25

‘/2

Do not

turn over. open. Brush with melted butter

10 13

4-7

4-6

12-14

1-2

Arrange in single layer.

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

Steaks less than 1 inch cook through before browning. Pan frying is recommended.

Slash fat.

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

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

Cut through back of shell. Spread

before and after half time. Handle and turn very carefully.

Brush with lemon butter before and during cooking if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes per side for 1%-inch thick or home cured.

Slash fat

Slash fat.

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

Page 18

Care and Cleaning

Proper care and cleaning are important so your range will give you efficient and satisfactory service. carefully in caring for your range to assure safe and proper maintenance.

Finishes

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

Lamp Replacement

(Model

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your

at the main fuse or circuit breaker panel.

the bulb cool completely before removing or replacing it.

●

Replace bulb with 40-watt home

appliance bulb.

these directions

JAS03M)

range

Be sure to let

Plug-in units can be removed.

&!!!!!!*

Lift a plug-in unit about 1“ above the drip pan—just enough to grasp it—and you can pull it out.

Do not lift a plug-in unit more than

1!’

If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the plug-in unit more than 1“ above the drip pan can permanently damage the receptacle.

Receptacle

●

Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in

receptacle.

Adjusting Oven Thermostat

Use the time given on a recipe when cooking the first time. Oven

thermostats, in time, may “drift”

from the factory setting and

differences in timing between an

old and a new oven of 5 to 10 minutes are not unusual. If you find that your foods consistently brown too little or too much, you may

make a simple adjustment in the thermostat (Oven

Pull the knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top screw

directly under the pointer.

Temp)

knob.

● Connect electric power to range.

Plug-In Surface Units

Clean the area under the drip pans

ofien.

Built-up soil, especially grease, may catch fire. To make cleaning easier, plug-in units are removable.

Caution: Be sure all controls are turned

are cool before attempting to remove them.

After removing the plug-in units, remove the drip pans under the units and clean them according to directions in the Cleaning Guide on page 19. Wipe around the edges of the surface unit openings. Clean the area below the units. Rinse all washed areas with a damp cloth or sponge.

to OFF and surface units

Drip Pan/Ring

replace a plug-in unit:

● First place the drip pan into the

surface unit cavity found on top of

the

cooktop so the unit receptacle

can be seen through the opening in the pan.

●

Insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle.

● Guide the surface unit into place

so it fits evenly into the drip pan.

CAUTION

. Do not attempt to clean plug-in surface units in an automatic

dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

To adjust the thermostat:

Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold both parts of the knob and turn so the top screw moves in

the desired direction. HOI’TER to

increase temperature, COOLER to

decrease temperature. You will

hear and feel the notches as you turn the knob. Each notch changes

temperature about 10°.

4. Tighten the screws.

Return the knob to the range.

Recheck oven performance before making an additional adjustment.

Page 19

Cleaning Guide

NOTE: IA range/oven parts cool before touching or handling.

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Porcelain Enamel and Painted

Oven Door*

Oven (CAUTION:

light bulbs can become warm enough to break if touched with moist cloth or towel. When cleaning,

~oid

~mps

cloths if lamp cover is removed. )

Surface@

Lined

When in use,

touching warm

with cleaning

MATERIALS

●

Soap

Soap-Filled Scouring Pad

● Commercial Oven Cleaner

● Dishwasher

● Mild Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

●

Soap

●

Soap

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

‘N) USE

and Water

GENERAL DIRECTIONS

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated.

NOTE: The bake unit can be lifted gently to clean the oven floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly.

(Do not let soiled pan and rack stand in oven to cool. ) Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controls to range.

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

These might

scratch the surface.

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse. Polish with dry cloth.

DO N~ USE oven cleaners, cleansing powders or harsh abrasives.

Use soap and water to thoroughly clean both the inside and outside of door. Rinse well.

liner causes additional stains when the oven is reheated.

N~E:

Soap left on door

Cool before cleaning, FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking meat) will prolong the time between major cleanings.

on liner causes additional stains when oven is reheated.

Rinse thoroughly.

N(YI’E:

Soap left

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin

layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning, also wipe thermostat bulb.

Shelves

●

Soap

and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

Calrod Unit Coils

Surface

DO NOT USE dishwasher to clean the surface unit coils.

Spatters and spills burn away when the coils are heated. At the end of a meal, remove all utensils from the Calrod@ unit and heat the soiled units at HI. Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel

bejim-e

heating the Calrod” unit. DO NOT handle the unit before completely cooled. DO NOT immerse plug-in units in any kind of liquid.

Soap

and

Chrome-Plated Drip Pans

*spillage of marinades, fmlt juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiPed

immediately, with care being

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

● Dishwasher

taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

Water

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry. In addition, pan may also be cleaned in the dishwasher. Wipe all drip pans after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” spatters use any or all cleaning materials mentioned. Rub

lightly

with scouring pad to prevent

scratching of the surface.

Page 20

Questiom?

--- Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES

N(YT

WORK

(Model JAS03M)

FOOD DOES

N(Y’I’

BROIL PROPERLY

FOOD DOES

N(YI’

ROAST

OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

●

Plug on range is not completely inserted in the electrical outlet.

● The circuit breaker in your house has been tripped, or a fuse has been blown.

●

Oven Temp knob not properly set.

●

Light bulb is loose.

●

Bulb is defective. Replace.

Switch operating oven light is broken. Call for service.

●

OVEN TEMP

Improper

●

Food is being cooked on hot pan.

●

Cookware is not suited for broiling.

●

Aluminum foil used on the broil pan rack has not been fitted properly and slit

knob

not set at BROIL.

shelf position being used. Check Broiling Guide.

as recommended.

●

OVEN TEMP knob not set on correct temperature.

●

Shelf position is incorrect. Check Roasting or Baking Guides.

☛

Oven shelf is not level.

●

Necessary preheating was not done.

●

Incorrect cookware or cookware of improper size is being used.

●

A foil tent was not used when needed to slow down browning during roasting.

●

SURFACE

NOT

FUNCI’IONING

PROPERLY

UNITS

Surface units are not plugged in solidly.

●

Drip pans are not set securely in the range top.

. Surface unit controls are not properly set.

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

800.626.2000 consumer information service

—

Page 21

Anti-Tip Device Installation Instructions

for Device Kit No. WBO6XO1O3

● ALL RANGES CAN TIP

●

IN~Ry COULD

RESULT

[

● INSTALL ANTI-TIP

DEVICE PACKED WITH RANGE

● SEE INSTRUCTIONS

Attachment

Fig. 2

to wall

Device

Wall

behind

range

Wall plate

Tools Needed

● Phillips head screwdriver

●

17(”

or adjustable wrench

● Flat blade screwdriver

Device attaches to floor or wall to hold either right or left rear leveler. If

fas~ening

to floor, b= sure that screws do not penetrate electrical wiring or plumbing. If this cannot be determined, use shorter screws that will not penetrate through flooring.

leg

IIB*

—

.———

—

1. Decide whether the device will

be installed on the right or left side of range location.

—

If the device side of the range is adjacent to a cabinet, place the device against back wall and cabinet as shown in figure 1.

If there is no adjacent cabinet, determine where the location of the

range side (painted outside panel)

“

‘-

‘~

3. Determine whether you will anchor the device to the floor or to the wall as shown in figure 2. For greater stability fasten the device to both the wall and the floor if possible. Fasten the device securely with the screws provided. Screws are self-drilling in wood, plywood, particle and chip board, and most metal framing. If attaching to masonry you can

b~y

suitable

will be. Place the device with its screws and anchors at hardware

outside edge at this location and

stores. Use a masonry drill to drill

against back wall. See figure 1. the required holes.

4. Using the wrench, back out the four leg levelers at least two turns. See your installation guide for more leveling information before positioning range.

5. Slide the range into place.

Page 22

Electrical Connection

We recommend that you have the electrical hookup of your range done by a qualified electrician. Have the electrician show you where your range disconnect is located.

Call your Electric Company and ask

which codes apply in your area. If there are no codes, you must follow the NATIONAL ELECI’RICAL CODE, ANSI/NFPA NO. 70-1987. You can get a copy by writing:

National Fire Protection

Association

Batterymarch

Quincy, MA 02269

If you fail to wire your range in accordance with governing codes, you may create a hazardous condition.

You must use a three-wire, phase AC 120/240 Volt or Volt, 60 Hertz electrical system to operate your range.

Use #8 wire and 40 Amp fuse or circuit breaker for 120/240 Volt and 208/120 Volt systems.

Do not use aluminum wiring to connect your range to the household circuit.

Park

single-

208Y/120

Three Wire Cord Connection

Remove the top nuts on the

junction block studs.

2. Tighten the back nuts.

Install the three wire cord and

the strain relief in the hole in the

strain relief bracket.

4. Connect the red and black leads to the outer terminals and the white lead to the center terminal.

5. Push the cord upward (to relieve strain), while tightening the strain

relief clamp.

If local codes require an ungrounded neutral (Fig. 2):

Follow steps 1 through 5 above. Then loosen the screw from the ground strap and fasten a #10 copper wire to the range. Secure the other end of the wire to a grounded cold water pipe or use another approved grounding method.

(Fig. 1)

Fig.

I ‘ I I St;ain

Relief Clamp

To Make Electrical Connection:

Remove the junction block

access cover (on range back).

2. Use a 3-wire flexible cord (must be rated for 40 Amps–125/250 Volts, with closed loop terminals and approved for use with household

electrical ranges) or a 4-wire flexible cord (required for mobile homes or where local codes do not allow grounding through the neutral).

You must use the strain relief clamp provided with the range to hold the cord.

Hard Wiring

The power cord bracket also incorporates a 7/8” diameter opening for hard wiring (armored cable, flexible conduit, romex wire,

etc.). If this type of wire is used, remove the strain relief clamp and bracket and reposition the bracket so the 7/8” diameter hole is at the bottom to accept the hard wiring.

Four Wire Cord Connection

Remove the top nuts on the

junction block studs.

2. Tighten the back nuts.

3. Remove the ground screw; then remove the ground strap.

4. Install the four wire cord and strain relief in the hole in the strain

relief bracket.

5. Connect the red and black leads

to the outside terminals and the white lead to the center terminal.

6. Attach the green lead below the

junction block with the ground

screw that was removed earlier (step 3).

(Fig, 3)

Fig. 3

Black

7. Push the strain relief upward (to relieve strain) while tightening the strain relief clamp.

Lead

—

Page 23

Range Installation Instructions

IMPORTANT: Save these instructions for the local electrical inspector’s use. General

● See Figure 1 for all rough-in

and spacing dimensions. These dimensions must be met for safe use of your range.

● To eliminate the risk of burns or

fire when reaching over hot surface elements, cabinet storage space above the cooktop should be

avoided. If cabinet storage space is to be provided above the cooktop, the risk can be reduced by installing a range hood that sticks out at least 5” beyond the front of the cabinets. Cabinets installed above a cooktop may be no deeper than 13”.

● The range may be placed with

l% ‘r clearance

0“

clearance (flush) at side the range if the front edges of the range side panels stick out beyond the cabinet fronts at least 1/4”.

at the back wall and

walls

Fig. 1

=q-

Max

Flush Mount

Outlet

34 /

20-3/8”

T-----l

Ma;ft

(

30: ~

5?!

–

-A

‘

5“

‘“

40-112”

[

-—

18’’

‘

(j)(j) @ @

-t-

‘

tvlln

pf~

O-g

From

combustible walls above cooking surface

36”

Counter height

should

not

exceed 36”

Preparation

●

Remove all tape and packaging.

● Take the accessory pack out of

the oven.

● Check to be sure that no range

parts have come loose during shipping.

‘;ie $%

range to

stra,nrehef

clamp

Protect Your Floor

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions

be followed.

”

~zo”

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

floor covering ends at the front of

the range,

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

the area that the range

)

When the

—..—

Page 24

Installation Instructions

(continued)

Installing the Backguard

Place the backguard on top of the end panels at the rear of the range must be leveled. Leveling range.

2. Insert two machine screws through the holes at the bottom of each end cap. Secure the screws to the range frame with the hex nuts provided.

Leveling the Range

For proper cooking and baking the legs are located on each corner at

the base of the range.

Install the oven shelves (see use and care section for instructions). Put a spirit level or a glass measuring cup partially filled with water on one of the oven shelves.

3. Insert two machine screws through the front of the backguard at each end. Secure the screws to the range frame with the hex nuts provided.

Use a

lx”

open end wrench or an adjustable wrench to back out the four leveling legs two or three turns each. Now use the wrench to adjust the leveling legs until the range is level.

Slide range back towards the wall being

ca;eful not to damage the

sides or top of the range, or the adjacent cabinets.

—

Page 25

Notes

—

————

—.

Page 26

Notes

Page 27

If You Need Service

To obtain service, see your warranty on the back page of this book.

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

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

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

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

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

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

—

..——

Page 28

Save

proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

YOUR GENERAL ELECTRIC RANGE

WARRANTY

warrantv is extended to

FULL ONE-YEAR WARRANTY For one year from date of original

purchase, we will provide, free of

charge, parts and service labor

in your home to repair or replace

any part of

because of a manufacturing defect.

the

range

that fails

This the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is LIMITED because you must pay to

ship the product

or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL

HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER CARE” SERVICE.

D.C.

In Alaska the

to_the

service shop

ELECTRIC-

WHAT IS

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

NOT

COVERED

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

If further help is needed concerning this warranty,

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

. Improper installation. If you have an installation problem,

contact your dealer or installer.

You are responsible for providing

adequate electrical, gas, exhausting and other connecting facilities.

Warrantor: General Electric Company

Center@

● Replacement of house fuses or

resetting of circuit breakers.

Failure of the product if it is used for other than its intended purpose or used commercially.

. Damage to product caused by accident, fire, floods or acts of God.

NOT

WARRANTOR IS FOR CONSEQUENTIAL DAMAGES.

RESPONSIBLE

write:

Part No. 164 D2092PO17 Pub.

No.

49-8024

10-89

JAS02M JAS03M

—

GE JAS03M, JAS02M User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

SAFETY INSTRUCTIONS

Energy-Saving Tips

Surface Cooking

Cookware Tips

oven

Care and Cleaning

WARRANTY