GE JBP23, JBP24G, JBP22, JBP26G, JB26 Use And Care Manual

How

to

get

the

be

st

from

.,..,\10.1

Use
JBP22
JBP23

Energy-saving

Features

Surface

Oven

How

the

Save

Before

and

self-cleaning

Care

lBP24G
JBP26

of

your

cooking

cooking

to

operate

time

and

you

request

of

tips

money.

models

JBP26G

range

oven

service

p5
p6
p8

p13

p20

,

G

ENERAL.

use

the

Problem

Your

The

ELECTRIC

Direct

GE

Answer

Solver

Line

to

General Electric

Center800.626.2000

p26

Help us

Contents

Before

Safety Instructions

Energy-Saving Tips
Features of

Surface Cooking
Home Canning Tips

Surface Cooking Chart
Automatic Timer and Clock

Using

How

Baking

How

Roasting

How

Broiling
How to Self-Clean

Your Range

Removable Oven Door

How

Your

Cleaning

Problem Solver

If

Warranty

Using

Your

Range

..........

...........

Your

Range

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

...........

Your

Oven

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

to Bake and Time Bake

Chart

to

Roa

to

Broil

to Care

st

Chart.

. . . .

Chart

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

for

..

...

. .

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

Range ..............

Your

Range

You

Need Service . . . .

...........

.......

......

..... 10,

..........

........

. .

....

Back Cover

....

...

.

.

....

.....

20.21

22,23

24,25

.....

....

..

3,

6,

2

4

5
7

8
9

II

12

13

14

15

16

17

18

19

22

26

Z7

help you

...

Read this book carefully.

It is intended to help you operate

and maintain your

properly.

Keep

it

handy

questions.

Uyau don't understand something

or

need more help

Call, toll-free:
The

GE

Answer Center""

800.626.2000

consumer information service

or

write (include your phone

number):

Consumer
General Electric Company

Appliance Park
Louisville,

Affairs

KY 40225

new

range

for

answers 10 your

...

Write down the model
and serial numbers.

You'll find them
the front

oven

The

Consumer Product Ownership

Registration
your range. Before sending

card, please write these numbers

here:

door.

se

numbers

ofthe

on

a label

range behind the

are

also

on

Card

thai came with

on

the

in

this

If

you received

a damaged range

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

Save time

and

...

money.

Before you req uest

service

Check the Problem Solver
page 26. It lists minor causes

operating problems that you can
correct yourself.

...

on

of

Model Number

G(:lvytJ2

Serial Number

Use these numbers in any

correspondence

concerning your range.

or

service calls

2

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances
basic safety precautions should
followed. including the following:

•

Use

this appliance only for its

intended use as described in this

manual.

•

Be

sure

your

appliance
erly installed
qualified technician in
with the provided installation

and

grounded by a

accordance

is

be

prop-

instructions.

• Don'1
replace

unless

mended

servicing should be referred

attempt

any

it

is specifically recom-

in

part

this

to

of

your

book.

repair

All

or

range

other

to

a qualified technician.

• Before performing

DISCONNECT
POWER
HOUSEHOLD
PANEL
FUSE

THE

•

Do

children should

or

unattended

appliance is in

never be

on

any

•

Don't
stand
or

range top.
the range
causing severe personal injury.

•

CAUTION:
ITEMS
CHILDREN
ABOVE A RANGE
BACKSPLASH
CHILDREN
THE
ITEMS

INJURED.

SUPPLY

BY

REMOVING

OR

SWITCHING

CIRCUIT

not leave children

in

use.

allowed

part

of

the appliance.

allow anyone

or

hang

on

They

and

even

OF

INTEREST

IN

CLIMBING

RANGE

COULD

any

service,

THE

RANGE

AT

THE

DISTRIBUTION

THE

OFF

BREAKER

.

alone-

not

be left

alone

area where

They

should

to sit

or

stand

to

climb,

the

door,

drawer

could

damage

tip

it

over

DO

NOT

STORE

TO

CABINETS

OR

ON

THE

OF A RANGE-

ON

TO

REACH

BE

SERIOUSLY

•

Wear

proper

or

fitting
never be
appliance.
could
tact with hot heating elements
may cause severe burns.

• Use only
moist
surfaces
steam.

touch
not use a towel
cloth.

• Never use
warming

•
Flammable

be stored in
face units.

• Keep

clean
and

•
other
mulate in

•
fires. Never pick

Smother
unit by covering
with well fitting lid, cookie sheet
or
side a
covering with baking soda
available. a multi-purpose
chemical

hanging

worn

be

ignited if

or

damp

may

Do

hot

or

Storage

hood

to

maintain

to avoid grease fires.

Do

not

flammable materials accu-

Do

not

flaming

flat tray.

pan

or

clothing. Loose

gannents

while using the

Flammable

dry

potholders

result in

not let potholders

heating elements.

or

your

heating

in

or

materials should

an

oven

and

let

cooking

the

range

use water

Flaming

can

be

foam.

material

brought

potholders-

burns

other

bulky

appliance

the

room.

on

Appliance-

or

near sur-

grease filters

good

venting

grease

or

near

on

grease

up

a flaming

pan

on

surface

pan

completely

grease

put

out

should

in

con-

on

from

Do

for

not

or

it.

out-

by

or.

dry

and

hot

pan.

if

•

00

or

interior surface

surfaces may

burn

even

color.

flammable materials contact sur-

cooling, first.

cooktop

crevices

door

directions exactly

assures that, in the remote

During

not

touch,

face units, areas nearby surface

or

units
oven; allow sufficient time for

Potentially

cooktop

the

surfaces near the openings.

Remember:
the oven may

is

•

When

the meat

that

bility
in the meat, it will
meat will

not

touch

be

though

and

or

let clothing

any

int

erior

hot

and

. oven vent

around

The

be

opened.

cooking

to

at

least

trichina

be

safe

heating elements

of

oven. These

hot

enough

they

after use,

area

surfaces include

areas facing the

opening

the oven

inside surface

hot

when the

pork

and

170

may

be killed

to

eat.

are

dark

or

of

and

door.

follow

always

0

.

This

po

be

present

and

to

do

other

the

and

cook

ssi-

in

of

our

(continued

3

"exl

pagel

IMPORTANT SAFETY INSTRUCTIONS (continued)

Oven:

• Stand away from the range
when opening oven door. The hot

or

steam which escapes can

air
cause burns to hands, face and/
or

eyes.

• Don't heat unopened food con·
tainers in the oven. Pressure could
build up and the container could
burst causing an injury.

• Keep oven vent ducts
unobstructed.

• Keep oven free from grease
buildup.

• Place oven rack in desired posi·
tion while oven

must

be

handled when hot, do not

let

potholder contact heating units

in the oven.

• Pulling out shelf to the shelf
is

stop
heavy food
tion against burns from touching
hot surfaces
walls.

• When using cooking or

roasting bags
manufacturer's directions.

• Do not

newspapers.
can catch

a convenience in lifting

is

coo

s.

It

is

also a precau-

of

the door

in

oven, follow the

use

your oven to dry

If

overheated, they

fire.

l.

If

racks

or

oven

Self-Cleaning Oven:

• Do not clean door gasket. The

is

door gasket
seal. Care should be taken not to
rub, damage,

• Do not use oven cleaners.

No commerc
oven liner protective coating
any kind shou
around any part

• Clean only parts listed in this

Use

and Care Book.

• Before self·cleaning the oven,

remove broiler pan and other
utensils.

essential for a good

or

move the gasket.

ial

oven cleaner

ld

be used

of

the oven.

in

or
of

or

Surface Cooking Units:

•

Use

Proper

appliance

more surface units of different

size.

Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use

of

undersized utensils
expose a portion
element to direct contact and may

result in ignition

Proper relationship of utensil
to burner
ef

ficien

cy.

• Never leave surface units

unattended at high heat settings.

Boilover causes smoking and
greasy spillovers

on

fire.

•

Be

sure drip pans and vent

ducts are not covered and are

place. Their absence during cook·
in

.g

.could damage range parts and

wmng.

• Don't
drip pans

except as described

Misuse could
fire

ha zard,

ran

ge.

• Only certain types
glass/ceramic, ceramic,
ware, or other glazed containers
are suitable for range-top service;
others may break because of the
sudden change in temperature
(See Section on "Surface Cooking"
for suggestion

•

To

minimize bums, ignition

fl

ammable materials, and spillage;
the handle
be positioned so that
toward the center
without extending over nearby
surface units.

• Don't immerse
able surface units. Don't put them
in a dishwasher.

Pan

Size-This

is

equipped with one or

will

of

the heating

of

clothing.

will

also improve

th

at may catch

use

aluminum foil to line

or

anywhere in the oven

in

this book.

re

sult in a shock,

or

damage to the

of

glass,

earthen-

s.)

of

a container shou

it

is

turned

of

the range

or

soak remov·

in

of

ld

• Always turn surface unit to
OFF

before removing utensil.

• Keep an eye on foods being

fried at

HIGH heats.

•
bum
certain that the controls for
surface units are at

and
attempting to remove the unit.

• When flaming foods under the
hood, turn the fan off. The fan,
operating, may spread the flame.

• Foods for frying should be 'as
dryas

foods
can cause hot fat to bubble up
and over sides

•

shallow

the pan too

spillovers when food

• If a combination

will

before heating,

lo

s

• Always heat fat slowly, and

watch as it heats.

•
whenever possible to prevent

heating fat beyond the smoking

point.

HIGH

To

avoid the possibility

or

electric shock, always be

all

coils are cool before

possible. Frost on frozen

or

Use

little fat for effective

or

be

used in frying, stir together

wly.

Use

deep fat thennometer

or

MEDIUM

OFF

moisture on fresh foods

of

pan.

deep·fat frying. Filling

full

offat

can cause

is

added.

of

oils

or

as fats melt

of

a

aU

position

or

fats

over-

if

SAVE THESE

INSTRUCTIONS

4

Installing

Your

Energy

Saving

Tips

Range

Your range, like many
hold items, is heavy
into soft floor coverings such as
cushioned vinyl
moving the range on this type
flooring, use care, and it is recom-

that

mended
pensive instruction s be followed.

The range should be installed on a
sheet

of plywood (or similar rna te-

rial) as follows:

these simple and inex-

covering is terminated at the front
of

the range, the area

re

st on should be built up with

will
pl

ywood to the same level
than the floor covering. Thi s will
then allow the range to be moved
for cleaning

or

servicing.

Leveling

other

house-

and

can settle

or

carpeting. When

When the floor

that

the range

or

higher

the

of

Range

Leveling screws are located on each

of

corner
remo ving the
can level the range to
floor with the use of a nutdri ver.

To
all the way, tilt up the
remo ve it.
at back
range glide
sary to insert easily. Let front
drawer down, then push in to close.

the base

remove drawer, pull drawer

To

of

drawer beyond stop on

s.

of

the range. By

bottom

replace , insert glides

Lift drawer if neces-

drawer you
an

une ven

out

front

and

of

Surface Cooking

• Use cooking utensils
weight aluminum , tight-fitting
covers, and flat bottoms which

completely cover the heated por­tion

of

the surface unit.

•

Cook

fresh vegetables with a
minimum
a covered pan.

• Watch foods when bringing them
quickly to cooking temperatures
at

HIGH
reaches cooking temperature ,
reduce heat immediately to
lowest setting
cooking.

• Use residual heat with surface
cooking whenever possible.
example, when cooking eggs in
the shell, bring water to boil,
then
complete the cooking.

• Use correct heat for cooking
task
(if time allows,
heat to start),

quick brownings,
slow frying, LOW- finish cooking

most quantities, simmer- double
boiler heat, finish cooking , and

special for small quantities.

• When boiling water for tea
coffee, heat only the

needed. It
boil a container full

only one

amount

heat. When food

turn

to

OFF

...

HIGH-to

is

not economical to

or

two cups.

that

of

of

water in

will keep it

position to

start cooking

do

not use

MEDIUM

MEDIUM

amount

of

water for

medium

For

HIGH

HI-

-

or

Oven Cooking

• Preheat the oven only when
necessary. Most foods will cook

satisfactorily without preheating.

If

you find preheating
sary , watch the indicator light,
and

put food in the oven

promptly after the light goes out.

• Always
removing food.

• During baking, avoid frequent
door
as short a time as possible when
it

•

Cook
instead
Potatoes, other

some desserts will cook together
with a main-dish casserole, meat
loaf, chicken
foods
perature and in approximately
the same time.

• Use residual heat in oven when­ever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls
to warm oven, using residual
heat to warm them.

turn

oven

openings. Keep

is

opened.

complete oven meals

of

just

one food item.

or

that

cook

or

precooked desserts

is

neces-

OFF

before

door

open

vegetables,

roast. Choose
at

the same tem-

and

5

Features

of

Your

Range

Model JBP22

Model JBP23

Models JBP26, JBP26G* Model JBP24G*

6

Explained

Feature Index

I Model and Serial Numbers

2

Surface Unit Controls
"ON"

3
4

5 Oven Temp (Clean) Control
6 Oven Cycling Light

7
8

9

10

11

12

13

14

15

16
17

18
19
20

21

22
23

*"G" in model number indicates Black Glass Door.

Indicator Light/ Lights

for Surface Units
Oven Set (Clean) Control

Automatic Oven Timer,

Clock and Minute Timer

Door

Latch Release

Door

Locked Light

Oven Cleaning Light

Plug-In Calrod® Surface Unit

(May

be

removed when cleaning

under unit.)

Tilt-Lock Calrod® Surface Unit
(May be raised

when cleaning under unit.)
One-Piece Chrome Trim Rings

and Drip Pans
or
Separate Chrome Trim Rings

and Porcelain Drip Pans

Separate Chrome Trim Rings and
Aluminum Drip Pans

Oven Vent Duct (Located under
right rear surface unit.)

Oven Interior Light (Comes on
automatically when

Oven Light Switch
Broil Unit
Bake Unit (May be lifted gently

for wiping oven floor.)
Oven Shelves
Oven Shelf Supports (Letters

A, B, C, & D indicate cooking
positions for shelves as recommended

on cooking charts.)
Broiler

Storage Drawer

Pan

but

not removed

door

and Rack

is

opened .)

On Page

2
8

8

13

13

13

12

20

20
20

23

23

23

23

22

22

13

18
14

13

13

18
25

Model

JBP22

•

•

2

•

•

•

•

•

•

•

3-6

in.

1-8

in.

4

•

•

•

•

2

•

•

•

Model
JBP23

•

•

2

•

•

•

•

•

•

•

3-6

in.

1-8

in.

4

•

•

•

•

2

•

•

•

Model

JBP24G*

•

•

2

•

•

•

•

•

•

•

2-6

in.

2-8

in.

4

•

•

•

•

2

•

•

•

Models

JBP26

JBP26G*

•

•

2

•

•

•

•

•

•

•

2-6 in.
2-8

in.

4

•

•

•

•

•

2

•

•

•

7

Surface Cooking

See Surface Cooking

Chart

on pages

10-11.

Features

1. Surface

2.

Master

3. Calrod® Surface Units

Unit

Controls

Indicating Lights for Surface Units

Surface Cooking with
Infinite Heat Controls

Your surface units
designed to give you
choice

unit cooking.

At

th
"clicks"

on

the lowest setting

words WM

kitchen y

ing"
cating heat settings selected are

being maintained.

Switching heats to higher settings
always show a quicker change

switching

of

heat settings

both

OFF

·ere

is

a slight niche so

at

those positions ; "click"

HIG H marks

ou

sounds

to

and

and

controls

an

infinite

for

and

HIG

H positions ,

control

the highest setting ;

is

between the

OFF.

In a quiet

may

hear

slight "click-

during

lower settings.

cooking

surface

, indi-

than

are

How to Set the Controls

Step 1

Grasp

contol

knob

and

push

I

in.

Cooking Guide

for Using Heats

HI

MED
HI

MED

WW

WM

NOTE:

I. At
food
smoking; greasy spillovers may
catch fire.

2.
late,

Quick

start

bring water to boil.
Fast

fry,
fast boil
food.

Saute
slow boil
of

Cook
HIGH; cook
water in covered

Steam
serving
foods.

HIGH, MED

unattended

At

WARM

butter

on

and

food.

after

rice, cereal;

temperature

, LOW, melt

on

small unit.

for cooking;

pan

broil;

maintain

large

amount

brown;

on

starting

. Boilovers cause

maintain

large

amount

at

with little

pan

maintain

of

HI,

never leave

choco-

.

of

most

Step 2

Turn either clockwise
clockwise to desired heat setting.

Control
only
control
than
without

Be
when you finish cooking. An indi­cator
heat

must

be

from

OFF

is in

any

OFF,

it

may

pushing in.

sure you

on

turn

light will glow when ANY

any

surface

or

pushed in

position.

position

be

rotated

control

unit

8

counter-

to

set
When
other

to

OFF

is

on.

Questions and Answers

Q.

How

can

my

Minute

make

my surface

A.

Your

Minute

time

TOTAL
includes time to boil food
change
cooking

Food will
even
s

Q.

on
A.

signed for
the
recipes for preserving foods.
sure
fits over the
unit. Since
a
avoid
Canning
s

temperature

time by visible

cook

though you

team

.

May I can
my surface units?

Yes,

but

canning

manufacturer

canner

mounts of

burn

should

urf

ace unit

cooking

Timer

cooking

in covered utensils

can't

foods

only

's

is

flat-bottom

center

canning

steam, be careful to

s from steam

only be

s.

Timer

easier?

will help

which

and

s.

Do

not

judge

steam

only.

see

any

and

preserves

use

utensils de-

purposes. Check

instructions

of

your Calrod®

generates large

or
done on

ed

heat.

and

Be

and

Q.

Can

ment

surface units?

A. Utensils
not

recommended. Th
surface unit
the range
the high heat needed for this type
of

cooking.

Q.

Can

foil?

A. No. Clean as
the

Cleaning

I use special

like

an

oriental

without

can

top

can

I cover my

Chart.

cooking

wok,

on

flat surfaces

e life

of your

be s

horten

ed

be

damaged

drip

pans

recommended

equip-

any

are

and

from

with

in

Q.

Why

is

the

porcelain

my

containers

A.

If

you
higher
tainer
finish
burn
Also, a
periods,
food,

Q.

place
A.

yo
in
the
surface .
is

Q.

need
have

A.
and
make
are
face connection.

than

material,

may

depending

too

may

Why

them

Make

ur

Calrod® units

the

range

trim

not

plugged

Why

from
the

After

making

sure

securely fastened

coming

set

your

required

smoke,

high

and

small

damage

do

my utensils tilt when I

on

the

sure

that

top

ring

is

Possibly

into

am I not

my units even

knob

on

turning

sure it

that your

finish

off?

Calrod®

for

the

and

leave it,

crack, pop, or

on

the

pot

heat

for

long

amounts

the finish.

surface unit?

the "feet"

are

sitting tightly

indentation

flat

on

the

your

plug-in unit

unit

properly

getting

the

surface

the
though

right setting.

unit

is

cool, check to

plug-in units

into

unit

con-

the

or

of

on

and

range

heat

off

the

on

pan.

dry

.

I

I

sur-

Home

Canning should be done

only.

In surface cooking
than canning, the use

diameter utensils (extending more

than I -inch beyond edge
is not recommended. However, when

canning with water-bath

canner, large-diameter utensils may
be

used. This'
temperatures (even under pressure)
are

not

surrounding heating unit.

HOWEVER, DO
LARGE

OR

OTHER
UTENSILS
BOILING
WATER. Most syrup

mixtures- and all types
cook at temperatures much higher
than boiling water. Such tempera­tures could eventually
surfaces surrounding heating units.

Canning Tips

on

cooktop

of

foods other
of

large-

of

trim ring)

or

pressure

is

because boiling water

harmful to cooktop surfaces

NOT

USE

DIAMETER

LARGE

FOR

FOODS

CANNERS

DIAMETER

FRYING

OTHER

or

sauce

of

harm

OR

THAN

frying-

cooktop

Observe Following Points
in Canning:

1.

Bring

water

to

boil

on

HIGH

heat

, then

after

boiling
adjust
maintain
best uses surface unit.)

2.
surface unit.
sectio n does
centered
smaller-diameter
good

3.
canning
canner
fits snugly over surface unit.
ners with flanged
toms
are

heat to lowest setting

boil (saves energy

Be

sure

canner

If

your

not

on

surface unit , use

canning

Flat-bottomed

(often found in enamel-ware)

not

results.

results.

is

flat

recommended

or

Be
slight

RIGHT

has

fits over center

model surface

allow

canner

containers

canners

sure

or

give best

bottom

indentation

rippled

.

WRONG

begun

to

and

to be

for

Can-

bot-

of

4. When
reputable
are

,

turer
of

glass

Ball

States

of

Extension

5.
recipes,
generates large

Be

burns
NOTE:

being
age),
expected, even
have been carefully followed.
process
using a pressure
fastest
tities , begin with

canning

sources. Reliable recipes

available

of

and

Remember

careful while

from

operated

canning

from

your

canner;

jars

for canning; such as

Kerr;

Department

Service.

, in following the

canning

steam

If

your

may

may

be improved by: (1)

heating

, u

se

recipes from

the

manufac-

manufacturers

and,

the United

of

Agriculture

is

a proces s

amounts

canning

surface section

on

though

canner, and

of

large

HOT

of

steam.

to prevent

or

heat.

low

power

take longer

directions

water

tap

water.

that

is

(volt-

than

The

(2)

quan-

for

9

Surface Cooking Chart

Utensil Tips

1. Use me

Aluminum
than other metals . Cas t iro n
containers are slow
cook
pans may
metal
tainers . Flat
coat
evenl
h

eat-spr

dium

or

heavy-weig

evenl y

container

at

LOW

s ge n

to ab

or

MEDIUM

sorb

cook unevenly if

s.

Use

non-

stick c

oated

ground pyroceram saucepans or

ed

on

the

y.

Glass s

bottom

aucep

with al

ans s

hould

eading trivets available for

ht

cooking

erally

conduct heat fas

and

coated

heat, but

not

combine

or

coated

uminum

be used with the

cont

ain ers.

cast

iron

generally

settings. Steel

d with other

metal

con­skillets

generally

that

purpo

cook

se.

ter

2. To conser
be flat
fitting lid
of

the surface unit. A
one inch bey
which

ve

on

the

bottom, ha

s.

Match the size

ond

cau

ses "

the most

cra
porcelain and di sc
da rk

gray on

the

pan

the edge

cooking

ve s

that

of the

energy, pans should

traig

ht sides and tight

of

the s

extends

trim

zing" (fine hairline

oloration

trim

ranging

rings.

aucepan

more

ring

crack

from

to the size

than

trap

s he

s)

on

the

blue to

at

Food

Cereal
Co

rnm

eal. grits,

oatmeal

Cocoa

Coffee

Eggs

Cooke

d in she

ll

unn

y-side

easy

ultry

or

stea ks

minu

mbur

roa

vea l;

and

-up

sts of

up

te

gers;

Fried s

Fried over

P

oac

hed

Scra mbled or omelets Uncovered

Fr

uit s

Meats, Po
Braised : Pot
beef.

Ia

mb

po rk st

eaks

chops

Pan-fried: Te nder Un

chops;

thin

to

3,4

-in.;

eaks

; ha

st
fra nks; a nd sausage;
thin fish fillets

Container

Cove

red

Sa

ucepa n water to boil before adding

Uncovered H
Sa

ucepa n

P

erco

lator

Cove

red HI. Cover eggs with

Sa ucepan wate

Cove

red

Skill et

Uncovered

Ski

ll

et

Covere

d H

ll

et wat

Ski

Skillet

Cove

red

Sa

ucepa n

Cove

red HI. Melt fat then a

Sk

illet

cov

ere d

Skillet

Directions
to

I.

H

cerea

I.
milk,
Bring j ust to a

H

I.

hea t

until stea
M E D H

eggs

H

I.

I.

HI.

golden in colo

HI. In cove red pan bring

fr uit and wate r to boil.

Switch to MED

brown m

th

o

I. Preheat sk illet, then

H

grease

and Setting

Start

Cooking

In covered

l.

Stir

cocoa

At first pe rk, switch

to

r.

and

Melt

In covered pa n brin g

er

to a bo

Heat

er liquid .

pan

bring

together water or

ingredients.

bo

il.

LOW.

Cove

r pa n,

g.

Melt

er skillet.

butt

er .

il.

butt

er

y.

cook

butter, add

until light

r.

dd

HI t o

min

I.

cov

eat. Add wat

li

ghtl

coo

mea

er·or

Setting

to

Com

ooking

C

L

OW

or WM, then a dd

cerea

l.

accor

ding to p

directions.

MED, to c
to

com

i n

gred ie

L

OW

to ma int a in ge ntle

but

stea d y perk.

l

LOW.
min. f

or

min. for ha rd

Co

ntinue cook

H

I unt

about

LOW, then
Wh

en bottoms
have just set, car
turn

ove r to

side.

LOW. Caref
Cook
min. at MED.

MED. A
Coo

k, stirring to desired

doneness.

LOW.
and check fo r stic king.

t.

LOW.
tender.

MED

cook

and
doneness,
need ed .

3

uncovered about 5

HI

plete

Finish t

iming

ack

age

oo

k I or 2 min.

pletely blend

nts.

Coo

k only 3 to 4

soft

coo

ked ; 15

cooke

ing a t M ED

il

whites

are

to

5 min.

add eggs.

of

eggs

ef

ully

coo

k oth

ully add eggs.

H

I.

dd

egg mix

Stir

occas

ionally

Simm

er

unt

il fork

or M E D. Brown
to desired

turn

ing over

d.

just set,

er

tur

e.

as

Comment

Cerea
th
sauce pan

Milk bo

boilin g point a

Per~olat

cups, less

If you d o not cover skillet, baste
eggs

Remove
sp

Eggs
coo

as

l
ha l

Fresh frui
per po

Dried frui
directs. T ime depen
fruit h
a

Mea t ca n be seasoned a nd
before it is

Li
be wine, fru it or to mato juice or
m

Ti
2
Pot

Pan frying is best fo r thin steaks

and chops.

h

s

ls

bubbl

ey

cook;

wi

oo

n or pa nca ke

king. For omelet do not stir

t few mi

f.

ll

ow

quid var

ea

t broth.

min

hr

s. B

roas

eat

skillet before adding meat.

e a nd expa nd

use l

arge

to

prevent boilove

ils over

rapidl

ppr

e

8 to 10 min. fo r 8
fo

r fewer cup s.

th fat to

cook

cooke

d eggs with slotted

co

ntinu

e to set slightl y after

nut

es. When set fold in

t:

Use

und

as
more

g:

1A

of

fruit.

t:

Use wa ter

been presoake

coo

king time.

browned , if desi red.

iatio ns fo r flavor co

Steaks I to 2-in

eef

Stew: 2 to 3 hrs.

t: 2

'1

, to 4

If

rare

enough

y.

oaches

tops even ly.

turn

er.

to

'h

cup wat

as package

ds

on whether

d.

.:

hr

s.

is

desired, pre-

as

r.

Watch

.

If

not,

fl

oured

I to

as

er

uld

10

Utensil Tips (continued)

3. Deep
that

Fat Frying.

may

spill over when

Do

not overfill kettle with fat

adding

food.
bubble vigorou sly. Watch foods frying
temperatures and
accumulat

Foo

d

Fried Chicken Covered

Pan broiled b

Sa

uteed: Less tend
thin st
ro

und

thick or whole

mm

Si
meat: c
beef:

stew ing beef; to ngue;
etc.

Me

lting ch

tte

bu
marshmallows

Pa

ncake s
Fre

nch

Pasta

Noo

Pressure

uddings, Sa

P
Candie

Vegetables

Fr

esh

Froze n

Sa

uteed: Onions;
green pepp ers: mush- Sk illet

oo

ms; celery; et

r
Rice and Grits

ed grease.

acon

ea

ks (chuck.

, etc.

); live

ered

or

stewed Covered

hi

cke

n;

smoke

d pork ;

oco

r,

or

toa

st

dles or spaghett i Cove red

Cooking

uces, Uncove red

s, F rostings

keep range

Container

Ski

Uncovered

Ski

er

r;

fi

sh

corne

late, Sma

c.

d

Covered

Sk

Dutch
Kettle or
Large

Sa

Covered

sauce pan.

Use sma

surface unit
Sk

Gr

Large Kettle
or

Press u
Cooker
Ca

Sa
Cove

Sa

Covered
Sa

Uncovered

Covered
Sa

ll

et

ll

et

illet

Oven,

uce

pan

ll

ill

et or

iddle

Pot

re

nner

ucepa n

red

ucepan

uce pan

ucepan

ll

or

and

hood

Directions and Settin g
to

HI. Melt fat. Swit c h to MED

H I to brown c

H
b
until starting to sizzle.

HI. Melt

to brown slowly.

H
and
Cook

WM. Allow 10 to
me
sm

MED HI. Heat ski

10 mi

H
salt ed water to a bo
un
slo
st

H
heard.

H

H
water
sa
t
bring to boi

H
as above. Add froze n bl ock
of
sauce pa n bring to boi

H

H
boil.

Fro

sty foods

at

HIGH

cle

an

from

Start

Cooking

hi

cke

I.

In co

ld

acon sli

I.

I.

cover and a dd pas ta

op

I.

I.

I.

lt

able.

I.

I.

I.

skillet arra nge

ces.

Cook

fa

t.

Switc h to MED

Cove r meat with wa ter

cover pa n or kettle.

until stea ming.

lt

thr

ough. Stir to

oo

th.

n.

Grease lightl y.

In covered kettle. bring

wl

y so boiling

.

Hea t until f

Bring j ust to boi

Meas u

in sauce pa n. Add

and prepa

In covered sauce pan

Measure wate r a nd sa lt

vegetable.

In sk

Bring salted water t o a

ill

re

et me

i"r

'I,

to I-in.

red vege-

l.

In

covered

does

st jiggle is

lt

n.

just

15

ll

il

fat.

et 8

,

l.

min. to

to

not

l.

r=====;~

RIGHT

Setting
Cook

ing

LOW.

cook unti

Un

cover

MED H
over as needed.

LOW.
unt

il tende

LO

W.

r.

tende

slow ly bo

l

oa

ds medium hea t m

be needed.

Cook

MED HI.
unt

il tender.

unt

amo
needed to kee p water at

ll

ing bo

ro
e

ntire cooki

MED HI for foods

10 min. or less. MED fo r

foods ove r
LO

W. To finish

MED.
more min., d epend ing on water
tenderness

LOW.

time o n p

M ED. A

Coo

k until desired ten-

derness
WM.

accor

ding to time.

U

to

Complete

Cover

skillet and

l tend e

r.

last few

minut

I.

Cook,

turning A more attenti on-free method

Cove

r a nd

cook

r.

Cook

unt il fork

(Water should before

il

).

Fo r very large

ay

2 to 3 min . p

s HI m

il thro

Cook

Cook

ac

dd

is

Cover

er side. Thick b

Cook

uncovered

Fo r large

ay

be

ughout

ng tim

e.

cook

10

min.

cook

ing.

I-lb. 10 to

of

vegetable.

acco

rding to

kage.

vegetable.

reac hed.

and

cook

...

\

....

-==::::~

Comme
F

es. min. Uncover and c

30

after

occasiona

is

Mea t m

na ted in sauce befo re fry ing.

A

been smoked
cured.

When melting ma rs

milk or water.

time.

bubbles ri

Use la rge enough kettl e to pre­ve
si

ing

Cooke

per mi

S
stickin

Uncovere d pa n requires more

Break
cooking.

Turn

necessary for eve n

Tr
Tim

2 cups wa ter- 25 mins. Grit
c

up

mm .

or cri

to sta rt and

dd

nt boilove

ze

tir

iples in vo lume after

~

F"""'===-=""

>-I

NOT

nts

sp dry chicken, cover only

switchin g to LOW fo r

lly 10

cook

ay

be breaded

sa lt o r other

coo

king if mea t has not

or

atte

r t

akes sli

Turn

over p

se

to

surface .

r.

when

frequently to prevent

e a t WM. Ric

grit s and 4 cups wa ter- 40

Pasta doubles in

coo

ked.

r sho uld jiggle 2 to 3 times
nut

e.

g.

an

d longe r tim e.

up

or sti

r as needed while

over or stir vegeta ble as

w

OVER

1

ook

turnin

to 20 mi

n.

at MED.

or mar

seasoning

otherwise

hmallows, add

ghtly longe r

ancakes

br

ownin

cook

e:

I c

up

10

when

g.

ing.

rice a

s:

g

i-

nd

I

11

Automatic Timer and Clock

The automatic timer and clock

your Range are helpful devices that

serve several purposes.

DIAL

CLEAN

MINUTE

To

Set

Clock

1D

SET THE CLOCK, push the

center knob

to

hands

Minute Timer pointer will

also; let knob out , turn the Timer

pointer

To

The Minute Timer has been com­bined with the range clock.
to time all your precise cooking
operations.

Minute Timer as the pointer which
is
the clock hands.

TO
turn the center knob, without push­ing in, until pointer reaches number

of minutes you wish to time. (Min-

utes are marked, up to
center ring on the clock.) At the
end
to tell you time
without pushing in, until pointer

reaches

the correct time. (The

to

Set

Minute

different in color and shape than

SET

of

the set time, a buzzer sounds

OFF

--------

TIMER

in

OFF.)

You'll recognize the

THE

DIAL

and turn the clock

Timer

MINUTE

60

is

up. Turn knob,

and buzzer stops.

----

move

Use

TIMER

, in the

on

it

,

Time

Bake

Uses

Automatic
Using Automatic Timer, you can
TIME
immediately and turning off at the
Stop Time set
Stop dials to automatically start and
stop oven at a later time

takes the worry out
home to start

Setting the dials for
is explained in detail on page

Self-Clean Uses
Automatic

The self-cleaning function on your
range uses the Automatic Timer to
set the length
clean whether you wish
immediately
By setting the
Dials you may choose to begin
immediately
times during the night. Full
explanations
Stop Dials for self-cleaning are
described

Timer

BAKE with the oven starting

or

set both Start and

of

day.

It

of

not being

or

stop the oven.

TIME

BAKE

14.

Tim

er

of

time needed

or

delay the cleaning.

Start and/or Stop

or

clean at low energy

of

setting the Start and

on

page 20 and

to

to

clean

21.

Questions

and

Answers

Q. How can I use my Minute Timer

to

make my surface cooking easier?

Your Minute Timer will help

A.
time total cooking which includes

time to boil food and change tem­peratures. Do not judge cooking
time by visible steam only. Food
will

cook in covered containers

see

even though you can't
steam .

Q. Must the Clock be set on correct

time

of

day when I wish

Automatic Timer for baking?
A.

Yes

, if you wish to set the Start

or Stop Dials to turn on and off

set times during timed functions.

Q. Can I use the Minute Timer

during oven cooking?

A. The Minute Timer can be used

during any cooking function. The

Automatic Timers
Dials) are used with

SELF-CLEAN

and

Q. Can I change the clock while I'm
Time Cooking in the oven?

A.

No. The clock cannot be

changed during any program that

uses the oven timer.

either stop those programs or wait

until they are finished before
changing time.

(Start and Stop

any

to

use the

TIME

functions.

You must

BAKE

at

12

Using

Your

Oven

Before Using Your Oven

1. Look
you understand how to set them
properly. Read over the directions

for the Automatic

you understand its use with the

controls.

2. Check oven interior. Look
shelves. Take a practice
moving and replacing them prop-

erly, to give sure sturdy support.

3. Read over information
that

4. Keep this
can refer to it, especially during the
first weeks of getting acquainted
with your oven.

at

follow.

the controls.

Oven Timer so

book

handy so you

Be

run

and

sure

at

at

tips

the

re-

Oven Controls

The controls for the oven(s) are

marked
TEMP
for BAKE,

CLEAN

the knob to the desired setting, the

proper heating units are then acti-

vated for

OVEN

perature you set from WARM
(150°) to

CLEAN

Light glows until oven reaches the

selected temperature, then goes off

and

cooking.

even to high temperature settings,

is

10
when necessary. Most foods will
cook
ing.

sary, keep

light and

promptly after light goes out.

OVEN

. OVEN

TEMP

on

with the oven unit(s) during

speedy-rarely

minutes.

satisfactorily without preheat-

If

you find preheating

SET

and

OVEN

SET

has settings

TIME

and

that

BROIL

(880°). The Oven Cycling

PREHEATING

an

put

BAKE, BROIL,

OFF

. When you turn

operation.

maintains the tem-

(550°) and also at

the oven,

more

than

Preheat

eye

food in the oven

the oven only

on

the indicator

about

is

neces-

Index

--..

Marker

Ov

en

Temp Setting for Normal Cooking

IMPORTANT:
control has a blue pointer
used only for CLEAN.
cooking, line up the desired tem­peratures (marked on the
edge

of

the control knob) with the

marker

index
above the control.

For

CLEAN, rotate
right until blue pointer
up , toward Index Marker. When
position
snap into position.

is

.

The OVEN

located immediately

the knob

reached, knob should

TEMP

that

For

normal

outer

is

pointing

is

to

the

Oven Interior Shelves

The shelve(s) are designed with

that

stop-locks so
rectly on the shelf supports , (a) will
stop before coming completely from
the oven, (b) will

removing food

on

food
TO

oven, lift up rear
ward with stop-locks along
shelf supports.
is

TO
insert shelf with stop-locks resting
onsheHsupports.
toward rear of oven; it will fall into

place. When shelf

tion, stop-locks on shelf will run

under shelf
pulled forward.

them.

REMOVE

cooi before touching.

REPLACE

support

when placed cor-

not

tilt when

nor

when placing

shelve(s) from the

of

shelf, pull for-

top

of

Be

certain that shelf

shelve(s) in oven,

PushsheH

is

in

proper

when shelf

posi-

is

Shelf Positions

The oven has four shelf supports
marked A (bottom),
(top). Shelf positions for cooking
food are suggested on Baking,

and

Roasting

Broiling pages.

B, C and

D

Oven Light

(On Models

The

light comes on automatically
when the
models with oven window, use
switch to
door is closed.)

Switch is located on front

So

Equipped)

-

~

!==

f--=

door

is opened . (On

tum

light on and off when

of

door.

13

How

to Bake and Time Bake

When cooking a food for the first
time in your new oven, use time
given

on

recipes as a guide. Oven

thermostats, over a period

"drift"

may

and

differences in timing between

an

old
minutes are
may be inclined to
new oven
rectly. However , your new oven has
been set correctly

is

more

oven it replaced.

How to Set

from the factory setting

and

a new oven of 5

not

unusual

think

is

not performing cor-

at

apt

to be accurate

Your

Range

of

years,

to

and

you

that

the

the factory

than

10

and

the

for Baking

St

ep

1:

Place food in oven, being
certain
space between pans
oven for good circulation
Close oven door. During baking ,
avoid frequent
prevent undesirable results.

Step

BAKE
temperature
Chart.

Step 3: Check food for doneness
at
longer if necessary. Switch off heat
and remove foods.

to

leave

about

door

2:

Turn

OVEN

and OVEN

on recipe

minimum time on recipe.

I-inch

and

walls

of

openings to

SET

Knob to

TEMP

or

on

of

of

heat.

Knob

Baking

Cook

to

How to Time Bake

The

automatic
are designed to
off automatically
that

you set. Examples

Start

diate

oven timer controls

turn

the oven on

at

specific times

of

(oven turns

on

Imme-

now

or

and

. you set it to

or

Delay
the oven to
at

a later time and

preset stop time) will be described.

turn

Start

turn

off automatically)

and

Stop

(setting

on automatically

turn

off

at

a

How to Set Immediate Start

and Automatic Stop

NOTE: Before beginning make sure

the hands
the correct time

Immediate
oven to
ing off
cally . Remember, foods continue
cooking after controls are off.

Step

knob

in
pointer to time you want oven to
turn

Start
position as the time
clock.

Step 2: Turn
TIME
Knob
example

How

of

the range clock show

of

day

.

Start

is

simply setting

start

baking now

at

a later time

1:

To

set

Stop

on

STOP

dial

off; for example 6:00. The

Dial should be

OVEN

BAKE

to oven

250

. Turn

0

.

temperature

and

automati-

Time, push

and

turn

at

the same

of day on

SET

Knob to

OVEN

TEMP

, for

to Set Delay Start

turn-

and Stop

Delay

Start

and

Stop

is setting the
oven timer
off automatically
than

to

turn

the oven

at

the present time

on

a later time

of

day.

and

Step

1:

To set

start

time, push in

knob

on

START
pointer to time you want oven to
turn

on, for example 3:30.

2:

Step

knob
ter to time you
off, for example 6:00. This means
your recipe called for two and one­half hours

NOTE: Time

later
clock

Step 3: Turn
TIME

Knob

temperature

Place food in oven, clo

and
turned on
have set. Turn
and

OVEN
TIME
ferently
ting. Carefully recheck the steps
given above.
done
ate as it should. .

To set

on

STOP

than

time shown on range

and

Start

BAKE. Turn OVEN

to 2500 or recommended

automatically t

and

remo

ve

INDICATOR

BAKE

than

as explained, oven will oper-

dial

and

turn

Stop

Time, pu sh in

dial

and

turn

want oven

of

baking time .

on

Stop

Dial.

OVEN

.

he

off

at

OVEN

food from oven.

setting may work dif-

they

do

If

all operations are

to

Dial must be

SET

Kn ob to

se

the

oven will be

the times you

SET

LIGHT(s)

at

BAKE set-

po in-

turn

TEMP

door

to

OFF

at

14

Baking

Chart

1.

Aluminum
baking
help

prevent over
center
mended
completely.

Dark

2.
absorb

Food

Bread

Biscuits (lh-in. thick)

Coffee cake

Corn bread or muffins
Gi

ngerbread

Muffins
Popovers

Quick Loaf Bread

Yeast bread

Plain

Sweet
Cakes

(without shortening)

Angel food
Jelly roll
Sponge

Cakes

Bundt cakes
Cupcakes

Fruit cakes

Layer

Layer, Chocolate

Loaf
Cookies

Brownies

Drop

Refrigerator

Rolled

Fruits,
Other Desserts

Baked apples
Custard

Puddings, Ri
Custard

Pies

Frozen

Meringue

One crust
Two crust

Pastry Shell

Miscellaneous

Baked potatoes

Scalloped dishes

Souffles Glass

pans

light shiny finishes generally give best results because

areas

for

or

heat

rolls

rolls

or

sliced

conduct

browning

. Dull (satin-finish)

cake

pans

non-shiny

which

may

(2 loaves)

ce

and

heat

quickl

y.

For

in

the

time

it takes

bottom

and

pie plates

finishes ,

also

result in dry, crisp crusts.

surfaces

to

be

sure

glass

and

Container

Shiny Cookie Sheet

Shiny Metal Pan with
Satin-finish bottom
Cast Iron
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans

Deep Glass

Metal or Glass Loaf
Metal

Shiny Oblong
Shiny Oblong

Aluminum Tube

Metal Jelly Roll
Metal

Metal

Shiny Metal Muffin Pans

Metal or Glass Loaf
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-fi nish bottom

Metal

Metal
Cookie

Cookie
Cookie

Glass
Glass Custard Cups
Casserole (set
hot water)
Glass Custard Cup s
Casserole

Foil

Spread to crust edges

Glass

Gla

Glass

Set on Oven Shelf

Glass

or

or

or

Glass Loaf Pan s

or

Ceramic Pan

or

Ceramic Pan

or

Glass Loaf Pan s

or

Glass Pans

Sheet

Sheet
Sheet

or

Metal

Pan on Cookie Sheet

or

Satin-finish Metal

ss

or

Satin-finish Metal

or

Satin-finish Metal

or

Metal

most

conventional

for heat

of

pans

those

areas

pyroceram,

Reduce

Glass

Cast Iron Cups

Pans

or

Muffin Pans

or

Muffin Pans

Pan
Pan

or

or

in

pan

of

or

they

to

cook

are

recom-

brown

generally

oven

the

heat

Shelf
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, B
B
B

A, B, C
A, B, C
B

25° if lighter
foods

Preheating

3.
which
cooki

Open

4.
uneve n

crusts

for

rapid

the

cook

longer

ng times,

the

oven

heating

Oven

Temp.

4000

-475°

3500

-4000

4000-4500 20-40
3500

4000-425° 20-30

0

375

3500

-375° 45-60

375° -425° 45-60

375° -425°
3500

-37

5° 20-30

325° -375°
375° -4000
325° -3500

325° -3500
3500

-375° 20-25

275° -3000

3500

-375° 20-35

3500

-375

° 25-30

3500

325° -3500

3500-4000 10-20

4000-425° 6-12

375°-4000

3500-4000

3000-3500 30-60

325

°

4000-425°

325°-3500

4000-425°

4000

-425° 40-60 longer time.

4500

325° -4000
325° -375°

3000-3500 30-75

are

desired .

Preheat

browning

preheating giv

and

when

oven

is

not

-12

30

to

save

alwa

or

es best

check

energy

40

than

door

to

Time,
Min.

15-20

20-30

45-55

45-60

10-25

30-55 Two piece pan

10-15

45-60

45-65

2-4 hrs.

40-60

25-35

7

30-60

50-90

45-70

15-25

45-60

12-15

60-90 Increase time for large

30-60 size.

cast

food

is added

ys nece ssary, especially

minutes. For

appearance

food

as

little

.

Comments

Canned refrigerated biscuits take

le

2-4 min.

Preheat

cast iron pan for crisp crust.

Decrease abou t 5 min . for muffin mix.
Or bake at
3500

for 10-

Dark metal
browning.

For thin rolls , Shelf B may be used.

For thin rolls, Shelf B may

Line pan with waxed paper.

Paper liners produce more moist
crust

s.

Use

3000

vidual cakes.

Bar cookies from mix use same time.

Use
for more browning .

Reduce temp. to
tard . Cook bread or rice pudding
with custard base

Large pies use
time.
To
for 8-

Custard fillings require lower temp.,

and Shelf B for small

Shelf C and increase temp.

quickly brown meringue use

10

min.

iron

for

.

food

and

as

possible

ss

time.

4500

for

25

15

min.

or

glass give deepest

is

convenient.

3000

80

to 90 minutes.

4000

and increase

baking

some

for

with

short

crispness.

to

preve

min

.,

then at

be

used.

for large cus-

amount

foo

ds

nt

or

indi-

25-500

4000

or

15

How to Roast

Roasting

Tender meat

is

cooking by dry heat.

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

baste, cover,

not necessary

or

add water to your

to

sear,

is

meat.

is

Roasting

really a baking proce-

dure used for meats. Therefore,

oven controls are set

to

BAKE.

(You may hear a slight clicking

is

is

work-

easy,

just

noise to indicate the oven
ing properly .) Roasting

follow these steps:

=

Step

1:

Check weight
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
during cooking. Avoid spilling
these materials on oven liner or
door

.

Step

2:

Place in oven on shelf in A
or B position. No preheating
necessary.

of

meat , and

fOOd

is

Step 4: Most meats continue

to
cook slightly while standing after
being removed from the oven. For

rare or medium internal doneness,

if

meat is

to

stand

10-20

minutes

while making gravy or for easier

carving, you

meat from oven when internal tem­perature is 5-lO
ture suggested on chart .
standing

may

wish

to

o

F below tempera-

If

is

planned, cook meat

remove

no

to

suggested temperature in chart on

opposite page.
NOTE:

BAKE as described on page
turn oven

You

may wish to use

on

and

off

TIME

14

to

automatically.

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
per pound additional time

10-25

minutes

(10 min.

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

Q. Is it necessary

and

Answers

to

check for done-

ness with a meat thermometer?

A. Checking the finished internal

temperature at the completion
cooking time is recommended.
Temperatures are shown on
Roasting Chart at right. For roasts

.,

over 8 lbs

cooked at 300° with
reduced time, check with
thermometer at half-hour intervals

1/2

after

Q. Why

oftime

when I try
A. Roasts are easier

allowed

has passed.

is

my roast crumbling

to

carve it?

to

to

cool

10

to

20
after removing from oven.
to

cut across the grain

Do

Q.

I need

to

preheat my oven

each time I cook a roast

It

is

A.

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

that

any special tips

would help me

cook it more evenly?
A.

Yes.

Buy a roast as even in
thickness as possible

or

roasts.
Q. Can I seal the sides

"tent"

when roasting a turkey?

Sealing the foil will steam the

A.
meat. Leaving it unsealed allows

the air

to

circulate and brown the

meat.

of

slice if

minutes

Be

sure

of

the meat.

or

poultry?

buy rolled

of

my foil

Step

3:

and

Turn OVEN

OVEN

TEMP

SET

to
poultry may be cooked
best browning.

to BAKE

0

325

at

3750 for

Small

•

16

Roasting

1. Po

si

tion oven shelf

A for larger roasts.

Place meat fat side up

2.
or

other

poultry until

shallow pan with trivet.

just

more accurate doneness. (

3. Remove fat and

at

before roasting. Use meat thermometer, for

dr

ippings as necessary. Baste as desired.

Chart

B for small-size roasts

or

poultry br

Do

not

eas t-side up on broil

Do

not

cover.

pla

ce

thermometer in stuffing.)

(3

to 7 Ibs .) and

Do

not stuff

er

pan

at

4. Standing time recommended fo r roasts
and

make

allow roast to firm up
about

5°

to 1

00

internal temperature ; to compensate for tempera-

ture rise, if desired, remo

it

ve

roast from oven

is

10

to

easier to carve.

at

5°

20

min. to

It

will rise

to

100

temperature on chart.

5. Frozen roasts can be conventionally roa sted by adding

min. per pound more time
(10 min. per lb . for ro asts under 5-lbs.) Defrost

than

given in

chart

for refrigerated.

poultr

y before

roasting.

less

10

than

to

25

Type

Meat

rib, high

qu

Tender

cuts:

sirloin tip,

Lamb Leg

Veal

Pork loin, rib
H

Ham,

'F
Poultry

Chicken
Chicken pieces

Turkey

rump

or

bone-in

shoulder

, leg

or

am

, pre-cooked 325

raw

or

boneless rolled roasts over 6-in.

or

Duck 325

ality 325

or top round'

shoulder'

or

loin'

shoulder'

thick ,

add

Oven
Temp.

0

0

325

0

325

0

325

0

0

325

5 to

0

0

375

0

325

10

min. per lb .

Approximate

Doneness

R

are

:
Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
Well Done:
To Warm:

Well

Done

:

to

times given above .

Well Done: 35-40

Well

Done

: 35-40

Well

Done

: 20-25 15-20

in

Minutes

3

to

24-30
30-35 22­35-45

21-25
25-30 24-28
30-35 28-33

35-45
35-45

10

mins. per lb. (an y weight)

U

nder

20-30 17-20

3 to 5-lbs.

10

to

Roasting Time,

per

Pound

5-lbs.

10-lbs.

15-lbs. Over 15-lbs.

6

to

18-22

25

28-33
20-23

30-40
30-40

10

to

Over
30-35

8-lbs.

15-lbs.

Sibs.

Internal
Temp. 0 F

13

00-1400

15

00-1

600

1700-185
1300-1400

1500-1600
1700-185

1700 -1800
1700

-1800

1250 -1300

1

600

1850-19

1850 -1900

In thigh :

0

185

-1900

0

0

00

17

How

to Broil

Broiling
radiant
the oven.
of
these steps to keep
smoking

Step
near
through
desired fat
layer

Step
in broiler
range. Always use rack so fat
into
may
fire.
line broiler
CERTAIN
correspond
fat drips

Step
mended shelf position as suggested
in Broiling Chart on opposite page.
Most broiling
but
volts, you may wish
position.

Step
inches .
itself, yet
maintained in the oven.

is

cooking

heat

from the

Most

meat

can

be broiled.

to a

1:

If

meat has fat

edge ,

cut

both

may

about

Va-in

2:

Place meat

pan

broiler pan; otherwise juices

become hot

Aluminum

pan

to

with slots in the rack so

into

3: Position shelf on recom-

if

your range

4: Leave

The

door

the

food by intense

upper

fish

and

tender

Follow

spattering

minimum.

or

gristle

vertical slashes

about

2-in.

apart.

be

trimmed

. thick.

on

which comes with

enough

foil

may

and

rack. But, be

cut

opening in foil, to

pan

below.

is

done on C position,

is

connected

to

door

ajar

stays

proper

temperature

, leaving

broiler

to

catch

be used to

use higher

a few

open

by

unit in

cuts

and

rack
drips

to

208

If

is

Step 5: Turn OVEN SET Knob and
OVEN

Step
cooking. Time foods for first side as
on Broiling Chart. Turn food , then

use times given for second side as a
guide
two thicknesses and times are given

together, use first times given for

thinnest food.)

Step

OFF

lea

during

TEMP
heating units
notes in Broiling Chart .)

6: Turn food only once during

to

7:

. Serve food immediately,

ve

pan

Knob

to

BROIL. Pre-

is

not necessary. (See

preferred doneness . (Where

Turn

OVEN

outside oven to cool

meal for easiest cleaning .

SET

Knob

to

Questions

Q.

Why

closed when broiling chicken?
A. Chicken

mended for
This
thicker
Closed
oven , so chicken
well-done inside.

Should

Q.
broiling?

A. No.
and

allows them to evaporate.
Always salt
meat with
a fork also allows juices to escape.
When broiling
brush

Q.

When

always use a rack in

Yes.

A.
meat over the pan. As the meat
cooks, the juices fall into the
thus
protected by the rack
cooler, thus preventing excessive
spatter

Do

Q.
rack

A. No.
to reflect
the surface cool
meat sticking to the surface.

Why

Q.
out

as

A. In some areas, the

age)

to

these cases,

for

10
broiler
Check to see if you
recommended

for the longest period
cated in the Broil
book. Turn
broiling.

and

Answers

should

is

because chicken

than

door

Salt

each side often with butter.

Using the rack suspends the

keeping meat

and

I need

to

prevent

The

are

brown

the range

minutes before placing

pan

I leave the

is

the only food recom-

closed-door

other

foods

holds

more

may

I salt the

draws

out

after

cooking. Turn

tong

s;

piercing meat with

poultry

broiling, is it necessary

dry

smoking.

to

grease my

meat

broiler

broiler

my meats

preheat

with food in oven.

food only once

rack

heat

enough

as

they should?

may

the broil unit

are

shelf position. Broil

Chart

door

broiling.

is

relatively

you

broil.

heat in

be broiled

meat

before

the juices

or

fish,

the

pan?

pan

er. Juices

and

stay

broiler

from

sticking?

is

designed

thus keeping

to prevent

not

turning

power

(volt-

be low . In

using the

of

time indi-

in this

during

are

to

18

Broiling

1.

Always use broiler pan and rack that comes with your oven.

designed

to

shielded lower part

2.
door which holds door open correctly.

3.
slash, cut crosswise through outer
Use tongs

4.
barbecue sauce last 5 to

Food
Bacon

Ground
Well

Beef
R

are

Medium

Well
Rare

Medium
Well D

Chicken I whole A

Bakery

Bread (Toast)

Toaster Pa stries I pkg. (2)

English Muffin s 2-

Lobster
(6

Fish I-lb. fillets

Ham

precooked

(

Pork

Well

Lamb
Medium
Well

Medium
Well

Wieners
precooked
bratwurst

minimize smoking and spattering

Oven door should be ajar for most foods; there

For steaks and chops, slash fat evenly around outside edges

to

If

to

tum

desired, marinate meats

Beef,

done

Steaks

Done

one

Products

tails

8-oz. each)

slices I-in. thick B 8

)

chops

Done

chops

Done

Done

and similar

sausages,

of

meat over

or

the pan.

Chart

by

trapping juices in the

is

a special position on

fat

to

10

minutes only.

surface just

prevent piercing meat and losing juices.

or

chicken before broiling. Or, brush with

Quantit

y

and/or

Thickness
'Il-Ib.

(abo

thin

slices)

I-lb. (4 patties)
'12

to

lA-in. thick

I inch thick C 7

( I

-I'll

Ibs.) C

I'll-in. thick C 10

(2-2'12

Ibs.)

(2

to

2'/2-lbs.).

split lengthwise

2-4 slices

sp

lit

2-4

'h-i n. thick

2

('12

inch) C

2

(I-in.

thick) B

ab

out

I lb.

2 (I inch)
a

bout

10-12 oz.

2 ( I 'll inch)
about

I lb. B

I-lb. pkg. (10)

ut 8

'A to

to

the edge

Shelf
Position

C

C

C

C
C

C IVl-2

C

B

C

C 8
C

C

C

It

is

of

meat.

of

the meat.

To

Fir
Time,

3'/1

7

9

13

15

25
35

3-4

13-

5

10

13

10
10

17

6

st Side

Min.

16

5.

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

wruch could soil oven with dripping fat.

6.

Broiler does not need to be preheated. However, for very trun foods or to

increase browning, preheat if desired.

7.

Frozen

Stea

ks can

be

shelf at next lowest shelf position and increasing

l'h times

chart

S.

If

your range is connected
preheating the broil heater and positioning the oven shelf one position
higher.

Second

Time,

Min.

3V1

4-5

7
9

13

7-8

14-16

20-25

10-15 Reduce times

V1

(Do

not

turn

over)
5

8

10
13

4-7

10

4-6

14

12­1-2

conventi onally broiled by positioning the oven

per

side.

Side

to

208 Volts, rare steaks may be broiled

Co

mments

Arrange

Space

evenly.

Up

to 8 patties take

time.

Steaks

less

before

browning. Pan

recommended.
Slash

fat.

-up

for cut

butter.

melted
first

and

Space evenly. Place English muffins
cut- side-up
desired .

Cut through
Brush with melted
after

half time.

andle

H

emon

with l
cooking
increase

Increase times

I'll-in. thick or

Slash fat.

Slash

fat.

If desired, split sausages in

into 5 to

wise

cooking time given

in single layer.

about

same

than

I-in.

cook

through

frying

is

abo

ut 5-10 min . per side

chicken. Bru sh each side with

Broil with

broil with

and brush with

back

and

turn very ca refully. Brush

butter
if desired.
browning

5-10 min.

home cured

6-in. pieces.

door

of

shell.

butter

before

Preheat

.

skin

closed.

butter.

Spread

before

and

during

broiler

per

side for

.

half

side

and

length-

in

this

by

down

if

open.

to

19

Operating

the

Self-Cleaning

Recommended Cleaning Time:

Moderate
Heavy Soil (heavy greasy spills

Soil (thin spills

and

light

and

spaUer)-2

spaUer)-3

Oven

hours

hours

Before Setting

Controls,

Oven
Check These Things:

STEP

Remove broiler pan, rack
cookware from the oven.
shelves may be left in oven. Note:
Shelves may become gray after sev­eral cleanings.)

STEP

Wipe up heavy soil on oven
bottom.

A. Oven
B. Oven
C. Openings in
D.

STEP

Clean spatters or spills on oven

front frame (A) and oven

side gasket (B) with a dampened
cloth. Polish with a dry cloth.
not clean gasket (B). Do not allow
water to run down through open­ings in top of
commercial oven cleaner
around self-cleaning oven.

STEP

Close oven
oven light (D)

Oven

3:

1:

2:

Front

Door

Light

4:

Frame

Gasket

Door

door

(C). Never use a

door

and make sure

is

off.

and

(Oven

door

in

and

other

out-

Do

How to Set Oven

for Cleaning

STEP

Turn
TEMP

trols
when the CLEAN location
reached.

1:

OVEN

will

SET

and OVEN

knobs to "CLEAN". Con-

snap into final position

is

STEP

Push and hold in LATCH
RELEASE
LATCH
until it

STEP

Set

• Make sure
and the
correct time

START knob is pushed in and

turned, it will

when the time shown

clock is reached.

• Decide on cleaning hours
necessary - two hours for moderate
soil

• Add these hours to present time
of
(CLEAN) dial clockwise
desired time.
glows, showing cleaning is starting.

The
indicating oven is hot and the door
cannot be opened.

window get hot during self-

cleaning.

2:

BUTTON while sliding

HANDLE

is

in CLEAN position.

to the right

3:

the

automatic

START dial show the

or

three hours for heavy soil.

day,

then push in and

LOCKED light will glow,

DO

oven timer:

both

the range clock

of

day.

When the

"pop"

into place

on

CLEANING

Oven door and

NOT

roUCH.

tum

the range

srop

to

this

Light

20

Follow These Steps after

Self-Cleaning

After cleaning is complete, the
door

will stay locked until the oven

off

off

off

, push

turn

at

cools and the locked light goes
This takes about

STEP

1:
LOCKED

When
and hold in LATCH
BUTIDN
HANDLE
cook position.

STEP

2:

Turn

OVEN

STEP

3:

Thrn

OVEN

counterclockwise to WARM.

NOfE:

"stop"
shown on clock, push in and
START dial to time you wish to

"start:' Add the hours needed for
cleaning to this
push in and
dial to this desired time. Oven will
automatically turn
the set times.

If

cleaning at a later time than

30 minutes.

light is

RELEASE

while sliding LATCH

to the left until it is in

SET

knob to OFF.

TEMP

you wish to "start" and

turn

knob

"start"

SIDP

on

time, then
(CLEAN)

and

Questions

Q.

.

Why
immediately
all

the
correctly?

A.

Check
dial is set to the same time as
RANGE
be

sure LATCH

CLEAN

the

Q.

If

working
my

oven?

A.

No. Your Automatic Oven
Timer uses the range clock to help
start and stop your self-cleaning
cycle.

Q.

Can I use
cleaners
self-cleaning oven?

A.

No cleaners

be

used around any
oven.
wipe the oven absolutely clean, the
residue can

and damage metal parts the next
time the oven is automatically
cleaned.

Q.

Can I clean

around
A. No, this gasket is essential for

a good oven seal and
taken
this gasket.

Q.

After
oven,
on

and I could
LATCH

A.

After several continuous high-

temperature bakings

LOCKED

the
The

oven

self-cleaning while the
light is on.
oven cool until the
goes off.
be

latched for self-cleaning.

Q.

What

smoking

A.

This is caused

and you should switch the

and

won't

my

even

time

and

to

be

CLOCK.

position.

my

oven

clock

can

I still self-clean

commercial

on

any

If

you

do

scar

the

oven

not

to rub, damage

having

the

LOCKED

HANDLE.

light may

door

can't

If

this happens, let the

Then

should I do
occurs

Answers

oven

though I set

clean

sure your START

Also

HANDLE

part

or

coatings should

part

use them and do not

the oven surface

the

Woven

door?

just

not

move

be

LOCKED

the oven

during

by

clean

knobs

check

to

is in

is

not

oven

of

my

of

this

Gasket

care

must

be

or

move

used

the

Light

came

the

Why?

or

broilings,

come on.
latched for
LOCKED

light

door

can

if

excessive

cleaning?

excessive soil,

OVEN

SET

Knob to OFF. Open windows

of

to rid room
to cool for
opening door. Wipe up excess soil
and reset clean cycle.

Q.

Is

the

hear

during

A.

Yes.
and cooling during both the
cooking and cleaning functions.

Should

Q.
during

A.

Yes,
during the first few cleanings.
Failure
might also cause an
cleaning.

Q.

What

lines

on

my

oven?

A.

This is a normal condition

resulting from heating and cooling
during cleaning. They
how your oven performs.

Q.

Why

oven

after

A.

Some types
a deposit which is ash.
removed with a damp sponge
cloth.

My

Q.
easily.

A.

shelves may become so clean they

do not slide easily.

shelves to slide more easily,
dampen fingers with a small
amount

lightly over sides
they contact shelf supports.

Q.

gray
this

A.

shelves may lose
discolor to a deep gray color.

oven shelves

What

After many cleanings, oven

My

oven shelves

after

normal?

Yes

. After many cleanings, the

smoke. Allow oven

at

least

an

hour

before

"crackling"

cleaning

This is the metal heating

there

the

cleaning?

there may

to

wipe

causes

the

enameled

do I have

cleaning?

of

is

the

of

cooking oil and rub

several

sound
normal?

be

any

odor

be

a slight

out

excessive soil

odor

when

the

hair-like

surface

do

not affect

ash

left

soil will leave

It

can

do

not

matter?

If

you wish

of

shelf where

have

become

cleanings.

some

luster and

I

odor

in

my

be

or

slide

Is

of

21

How

to Care for

Your

Range

Finishes

The porcelain enamel finish

sturdy

This finish

ever,
as fruit juices,
should
on the finish.

but

breakable if misused.
is

acid resistant. How-

any

acid foods spilled (such

tomato, or

not

be permitted

is

vinegar)

to

remain

Oeaning Under the Range

The

area

under the range
equipped with a
be reached easily for cleaning by

removing the
remove , pull
tilt up the
replace, insert glides
drawer

Lift
easily. Let
then push in

beyond

drawer

bottom

bottom

drawer

front

and

stop

if necessary to insert

front

of

to

close.

Removable Oven

of

models

drawer

drawer.

out

remove it.

at

on

drawer down,

To

all the way,

back

of

range glides:

Door

can

To

Proper
important
you efficient
service. Follow these directions
carefully in caring for
to
maintenance .

care

so

assure safe

and

cleaning are

your

Range will give

and

satisfactory

and

proper

Oven Vent Duct

Your Range

duct

located

Calrod® unit. Clean the duct often.

To remove:

•

Make

• Lift up right rear surface unit.

• Remove

• Lift
To replace:

• Place the
located below the
opening

round

is

the correct position so moisture

and

released

Never cover the hole in the oven
vent
any

the oven vent from working

properly
cycle.

is

vented

under

sure unit

drip

out

oven vent duct.

part

of

the duct under the

opening in the drip

important

vapors from the oven can be

during

duct

with

other

material. This prevents

during

through

the right rear

is

cool.

pan

and

over the oven vent

cooktop

that

the duct

oven use.

aluminum

any

a

ring.

pan
is

NOTE
foil

cooking

with

in

or

your

.

It

:

range

Locations shown

1 Oven Vent
2 Calrod® Surface Units
3 Oven

Lamp

for:

Duct

Oven Lamp

CAUTION:
oven bulb,
power for
fuse

or

plug.

Be

and

bulb cool completely before

removing

To

Remov

• Remove the 3 slotted screws in
the
diagram

• Detach lamp cover

bulb.

To

Repace:

•

Put

bulb.

• Install lamp cover. Replace 3
screws
cov

• Reconnect electrical power to the
range .

Before replacing your

disconnect the electrical

your

range

at

the main

circuit

lamp

in

er

breaker

sure to let the

or

replacing.

e:

co

er

.

a new 40-watt appliance

and

tighten , making sure

fits flush with oven wall.

panel

lamp

as shown in

and

or

pull

cover

remove

To

REMOVE
position,
catch slightly . Grasp
lift

door
To

REPLACE,

Line up

door

firmly into place.

door, open

or

where you feel hinge

up

and

away from hinges.

grasp

door

with hinges

door

door

to

BROIL

at

sides;

at

and

sides.

push

22

Plug-In Surface Units

(On

Models so equipped)

Clean

the

area

under

the

drip

pans
often. Built-up soil, especially
grease,
cleaning easier, the plug-in surface

units

To clean:

• Wipe
face

Clean
Rinse all washed

cloth

Caution:
turned

clean

moving

To remove:

• Raise the unit coil
receptacle . Lift
above
from
sure
moving

• After
face
clean

To replace:

•

surface

the

the

may

are

removable.

RECEPTACLE

TERMINALS

SPIDER

around

unit

opening

the

area

or

sponge.

Be

OFF

under

the

the

the receptacle .

the

coils

a Calrod® unit.
removing

unit

, lift

under

Place

the

unit
range. Line
unit

receptacle

catch

MEDALLION

sure all

before

the

Calrod

trim

are

the

the

drip

cavity

fire.

To

CHROME

-PLATED

DRIP

PAN/RING

the

edges

of

in

the

range

below

the

unit.

areas

with a

controls

attempting

cooktop

or

® units.

opposite

about

one inch

ring

and

pull

Caution:

cool before re-

the

plug-in sur-

drip

pan

l ring to

unit.

pan

l ring in

up

found
the
can

on

drip

be seen.

make

the

top

damp

are

re-

the

away

Be

the

top

pan

sur-

to

so

.

of

• Insert the
in unit
pan

l ring

•

Guide
so it fits evenly
drip

pan

Note:

trim

rings,

under

through

and

the

or

If

your

the

the

trim

terminals

the

into

the

surface

and

trim

ring.

range

drip

ring.

of

the plug-

opening

receptacle.

unit

into

fits snugly

has

separate

pan

most

in

place

be

the

CAUTION

•

Do

not

attempt
surface units in
dishwasher.

•

Do

not

immerse plug-in surface

units in liquids

•

Do

not

bend
unit

plug terminals.

•

Do

not

attempt
or

in

any

receptacle.

Tilt-Lock

Surface

Tilt-Lock surface units can be lifted

upward and locked in that position
for cleaning under unit. Be
unit

is cool before lifting coil up.

After lifting coil unit, remove trim
ring and drip pan
unit. Clean pan and trim ring as
recommended on Cleaning Chart
on pages 24 and

To

Reposition Surface Unit:

• Replace

drip

cooktop.

•

Put

trim

pan.

• Guide

the

so it fits evenly

must

be

under

to

clean plug-in

an

automatic

of

any

the

plug-in surface

to

clean ,

way

repair

Units

to

clean under

25.

pan

into recess in

ring in place

surface unit

into

trim

trim

ring.

kind.

adjust

the plug-in

certain

over

drip

into

place

ring.

Pan

into

Adjusting Oven Thermostat

Use time given
cooking
stats
factory
timing
oven

first time . Oven

, in time ,

setting

between

of 5 to

unusual.
correctly
apt

to

be

which it replaced.

that

find

brown

may
the

too

make

thermostat

KNOB.

PULL

LOOK

AND
TING,

KNOB

AT

NOTE

BEFORE

ADJUSTMENT.
To

increase
toward
toward

H I. To decrease

LO.
temperature
ture

can

lowered by 30 degrees.

I. Pull

off
screws on back
skirt

of

knob
handle

to

in desired direction.

Return

3.
flat

area

oven

performance

an

additional

on

recipe when

thermo-

may

"drift"

and

an

old

10

minutes

Your

oven has been set

at

the

factory

accurate

than

However

your

foods consistently

little

or

too

a simple

(OVEN

OFF

BACK

OF

CURRENT

MAKING

from

differences in

and

a new

are

not

and

is

the

oven

, if you

much

, you

adjustment

TEMP)

OF

SHAFT

KNOB

SET-

ANY

temperature, turn

turn

Each

notch

changes

10

degrees.

Tempera-

be raised by 20 degrees

knob

firmly. 2.

move

, loosen

of

pointer

knob

both

holding

Turn

one

notch

Tighten

knob

to

range, matching

of

knob

to

shaft. Recheck

before

making

adjustment.

the

more

in

,

or

black

screws .

23

Cleaning

Chart

Your range is cleaned two ways; manually and

by
using the automatic self-cleaning function. This chart
describes parts

of

your range, cleaning materials to use

on each part, and general directions for cleaning.

Part

Bake

Unit
Unit

Broil

Broiler

Control
Range

Top

Outside

Metal,

including
Brushed
Cooktop,
Trims

and

and

Pan

and

Rack

Knobs:

and

Oven

Glass Finish

Chrome

Chrome

Trim

Strips

Side the finish.

Materials

• Soap and Water

• Soap-Filled Scouring Pad

• Plastic Scouring Pad

• Mild Soap and Water

• Soap and Water

• Soap and Water

to Use

Be sure to follow these directions carefully to assure

of

maximum use

your range. NOTE: Let range parts

cool before cleaning manually.

General
Do not clean the bake unit

heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven
floor.
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

Wash; scour
may also be cleaned in a dishwasher.

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

making sure to match flat area

Wash all glass with cloth dampened
cloth.
of

Wash, rinse, and then polish with a dry cloth.

abrasives, ammonia, acids,

Directions

or

broil unit . Any soil will

If

spillover, residue ,

or

paper towel over the rack. Let pan and rack stand for a

if

necessary. Rinse and dry.

If

knobs are removed, do not allow water to run down inside the surface

glass while cleaning.

or

ash accumulates around the bake unit, gently wipe

OPfION:

on

the knob and shaft.

in

soapy water. Rinse and polish with a dry

or

commercial oven cleaners which may damage

bum

off when the unit is

The broiler pan and rack

DO

NOT

few

USE steel wool,

minutes.

to

range,

Porcelain
Surface*

Painted

Inside

Oven Gasket* Avoid getting ANY cleaning materials on the gasket.
Oven

Oven

Enamel

Surfaces

Oven

Liner

Vent

Door*

Duct

• Paper

Towel

• Dry Cloth

• Soap and Water

• Soap and Water

• Soap and Water

• Soap and Water

• Soap and Water

Avoid

cleaning powders

If

acids should spill on the range while

to

wipe up right

For other spills , such as fat spatterings, etc
cooled and then rinse . Polish with a dry cloth.

Use a mild solution

cleaning powders which may scratch

On self-cleaning oven, clean ONLY the door liner outside the gasket. The door
is

automatically cleaned
spattering should occur in cooking function , wipe the door with soap and water.
DO

NOT

rub

in

the slots on the door.

Cool before cleaning. Frequent wiping with mild soap and water will prolong
the time between major cleanings. Be sure to rinse thoroughly.

Remove the
hot, soa py water and dry and replace.

or

Oven Vent Duct found under the right rear surface unit. Wash

or

harsh abrasives which may scratch the enamel.

it

away.

When the surface has cooled, wash and rinse.

of

soap and water. Do not use any harsh abrasives

if

the oven is in the self-cleaning cycle.

damage gasket.

is hot, use a dry paper towel

.,

wash with soap and water when

or

mar surface.

Avoid

getting soa p and water on the gasket

If

spillover

or

or

cloth

or

or

in

24

Part
Shelves

(See Self-Cleaning
Oven Directions)

Materials

• Soap and Water

to Use

General
Your shelves can be cleaned with the self-cleaning function in the oven.

For heavy so
Rinse thoroughly

Directions

il

, clean

to

by

hand using any and all mentioned materials.

remove all materials after cleaning.

Calrod® Surface
Unit

Coils

Storage

Aluminum

Chrome-Plated
or
and

Porcelain

*Spillage

immediately, with care being taken

Drawer

Drip

Pans

Rings

Chrome

Trim

Rings

Pans

Drip

Pans

of

marinades, fruit juices, and basting materials containing acids may cause discoloration . Spillovers should be wiped up

• Soap and Water

• Soap-Filled Scouring Pad

• Soap and Water

• Stiff-Bristled Brush

• Soap-Filled Scouring Pad

• Soap and Water

• Soap-Filled Scouring Pad

• Plastic Scouring Pad

• Dishwasher

(Non-Metallic)

to

not touch any hot portion

Spatters and spills burn
meal, remove all utensils from the Calrod® unit and heat the soiled units
at HI. Let the soil burn off about a minute and
Avoid

getting cleaning materials on the coils. Wipe off any cleaning

materials with a damp paper towel
DO

Nar

handle the unit before completely cooled.

DO

Nar

self-clean plug-in units.

DO

Nar

immerse plug-in units in any kind

DO

Nar

wash in dishwasher.

For cleaning, remove drawer
front and lift out. Wipe with damp cloth
use harsh abrasives

Remove pans frequently and rub lightly with scouring ball
dishwasher.

Clean as described below or in the dishwasher.

THE

SELF-CLEANING FUNCTION as pans and rings will discolor.

Wipe all rings after each cooking so unnoticed spatter will not

next time you cook.

cleaning materials mentioned. Rub

scratching

Cool pan slightly. Sprinkle on detergent and wash

warm water. Rinse and dry. In addition, pan may also be cleaned in the

dishwash

of

the oven. When the surface

of

the surface.

er

or

cleaned

away

when the coils are heated. At the end

sw

itch the units to OFF.

before heating the Calrod® unit.

of

liquid.

by pulling it all the

or

scouring pad

To

remove "burned-on" spatters use any

s.

way

or

sponge and replace. Never

DO

Nar

lightly with scouring pad to prevent

or

in

the self-cleaning oven.

is

cool, clean and rinse.

of

open , tilt up the

or

wash in

CLEAN ON

"burn on"

or

all

scour pan with

a

25

The Problem Solver

To

Save Time

and

Money­before you request service,
check the Problem Solver

If

minor.
it yourself.

you have a problem,

You

may be able to correct

Just

use this Problem

it

may be

Solver to locate your problem
then follow the suggested
recommendations.

and

PROBLEM

OVEN

OVEN

DOES

FOOD
BROIL

FOOD
OR

WILL

LIGHT

NOT

DOES

PROPERLY

DOES

BAKE

NOT

WORK

WORK

NOT

NOT

ROAST

PROPERLY

POSSIBLE
Plug on range

The

circuit

blown.

Oven controls are

Door
Light bulb

Bulb

is

Switch operating oven light

OVEN
OVEN
Door
Improper
Necessary preheating was not done.
Food is being cooked on hot
Utensils are
Aluminum

and slit as recommended.

OVEN
OVEN
Shelf position
Oven shelf
Wrong cookware

CAUSE

is

breaker

left in locked position

is

loose .

defective. Replace .

SET

Knob

TEMP

not

SET
TEMP

Knob

left

ajar

shelf position

not

foil used

Knob

Knob not set correctly.

is

is

not level.

AND

not

completely inserted in the outlet receptacle.

in your house has been tripped ,

not

properly set.

not

set

at

not

set

as recommended.

is

being used. Check Broiling Chart.

suited for broiling.

on

the broil

not

set

on

incorrect. Check Roasting

is

being used . When roasting ,

REMEDY

after

cleaning.

is

broken. Call for service.

BROIL.

at

BROIL.

pan

.

pan

BAKE.

rack has

or

or

a fuse has been

not

been fitted properly

Baking

pan

Charts

is

too

small.

.

CALROD®
NOT
PROPERLY

OVEN
SELF-CLEAN

OVEN
WON'T

SURFACE

FUNCTIONING

WILL

DOOR

LATCH

NOT

UNITS

Surface units are
Trim

rings/ drip pans are not set securely in the range top.

Surface unit controls are

Automatic
be set and advanced beyond the time noted on oven clock.

The

STOP

OVEN

Both
setting.

A thick pile
spots which could have insulated the area from further heat.

Latch

not

in

OVEN

Turn
is

turned

latch.
OVEN

moved.
Latch Release Button

indicates oven

To

cool oven, open

SET

not

seated properly in

not

properly set.

timer dial/ dials

dial was

of

"CLEAN"
SET

Knob must be

not

SET

and

spillover when cleaned leaves a heavy layer

Knob

not

set

advanced for long enough.

OVEN

position.

to

not

TEMP

CLEAN.

is

too

hot

door

wide, then latch

at

CLEAN

pushed when moving Latch .

pan

trim rings.

or

set properly. The

Knobs must be set

Glowing Locked Light after

from

previous use

can

or

OFF

STOP

and

be moved.

before Latch can be

26

dial must

at

CLEAN

of

ash in

door

won't

knob

If

You

To

obtain service, see your warranty

on the back page
We

're proud
want
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.
cases , this will solve the problem.

NEXT,
write all the
your phone

Manager, Consumer Relations
General Electric
Appliance Park
Louisville, Kentucky 40225

FINALLY,
not resolved, write:

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

Need

of

you to

be

pleased.

if

you are still not pleased,

details-including

number-to:

if

your problem is still

Service

of

this book.

our service and

If

for some

In

most

27

~~~~~~~~~

~~~~~=

Save

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

YOUR

GENERAL

ELECTRIC

WARRANTY

RANGE

15(!:lI

.

~"~~~~~~~~

==~~~~~

WHAT

IS

COVERED

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

purchase, we will provide, free
charge, parts and service labor
your home to repair or replace any

of

part

of a manufacturing defect.

the range that fails because

of

in

This warranty is extended to the
original purchaser and any succeed­ing owner for products purchased

in

the

for ordinary home use
mainland states, Hawaii and
Washington,
warranty is the same except that it
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician's
travel costs to your home.

All warranty service will
by our Factory Service Centers or
by

our authorized Customer Care®
servicers during normal working
hours.

Look

in
of your telephone directory for
GENERAL
GENERAL ELECTRIC
SERVICE,

HOTPOINT
GENERAL ELECTRIC CUSTOMER
CARE®

D.C. In

the White or Yellow Pages

ELECTRIC

GENERAL ELECTRIC-

FACTORY

SERVICE.

Alaska the

COMPANY,
FACTORY

48

be

provided

SERVICE or

WHAT

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.

IS

NOT

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

To

know what your legal rights are

Manager-Consumer

COVERED

in

your state, consult your local or state consumer affairs office or your state's Attorney General.

If

further

Affairs, General Electric Company, Appliance Park, Louisville,

• 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:

The

GE

Answer Center™

800.626.2000

consumer information service

• Improper installation.
you have

If
contact your dealer or installer.

You

are responsible for providing
adequate electrical, gas, exhaust­ing and other connecting facilities.

Warrantor: General Electric Company

help is needed concerning

an

installation problem,

this

warranty, contact:

• Replacement of house fuses
or resetting

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

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

WARRANTOR
SIBLE

DAMAGES.

of

circuit breakers.

commercially.

IS

NOT

FOR

CONSEQUENTIAL

RESPON-

KY

40225

Part No. 862A725 P153

PUb. No.

49-4646

5·85

GENERAL.

ELECTRIC