GE JB391G, JB390G Use and Care Manual

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UseandCareof
models

JB390G
JB391G

Energy-savingtips

Features
Surfiicecooking

Ovencooking
How tooperate

the self-cleaningoven
Questions?

UsetheProblemSolver

p5

p6

p8

p13

p20

p25

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Your Direct Line to General Electric
The GE Answer CenteF800.626.2000

GE NE RAl@EIECTRIC

... ... -- .-—.---.. —.——-.=-.——.————--

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Help us

Contents

Before Using Your Range . . . . ...2

Safety Instructions . . . . . . . ...3.4

Installing and Leveling

Your Range . . . . . . . . . . . . . ...5

Energy-SavingTips . . . . . . . . ...5

FeaturesofYourRange . . . . ...6.7

SurfaceCooking . . . . . . . . . . . ...8

HomeCanningTips . . . . . . . . ...9

SurfaceCookingChart . . . ...10.11

Automatic Timer and Clock . ...12

UsingYourOven . . . . . . . . . . ...13

HowtoBakeandTimeBake . ...14

HowtoRoast . . . . . . . . . . . . . ...15

BakingChart . . . . . . . . . . ...16.17

RoastingChart . . . . . . . . . . . ...17

HowtoBroil . . . . . . . . . . . . . ...18

BroilingChart . . . . . . . . . . . . ...19

Operating the

Self-CleaningOven . . . ...20.21

RemovableOvenDoor . . . . . ...22

How to Care for

YourRange . . . . . . . . . ...22.23

CleaningChart . . . . . . . . . . . ...24

TheProblemSolver . . . . . . . ...25

IfYouNeedService . . . . . . . ...27

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

help you...

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
General Electric Company
Appliance Park

Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label on
the front of the range behind the
oven door.

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:

Model Number

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 25. It lists minor causes of

operating problems that you can

correct yourself.

Serial Number

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

IMPORTANT SAFETY

Read all instructions before using this appliance.

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INSTRUCTIONS

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

● Use this appliance only for its

intended use as described in this
manual.

c Be sure your appliance is

properly installed and grounded

by a qualified technician in

accordance with the provided
installation instructions.

● Don’t attempt to repair or

replace any part of your range
unless it is specifically
recommended in this book. All

other servicing should be referred
to a qualified technician.

● Before performing any service,

DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE

.-

FUSE OR SWI~HING OFF

,’

THE CIRCUIT BREAKER.

b“

● Do not leave children alone—

children should not be left alone or

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 anyone to climb,

stand or hang on the door,
drawer or range top. They could
damage the range and even tip it
over, causing severe personal
injury.

● CAUTION: DO NOT STORE

ITEMS OF INTEREST TO
CHILDREN IN CABINETS
ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE–
CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMS COULD BE
SERIOUSLY INJURED.

● Never wear loose-fitting or

hanging garments while using
the appliance. Flammable

material could be ignited if brought
in contact with hot heating elements
and may cause severe burns.

● Use only dry potholders-moist

or damp potholders on hot surfaces
may result in bums from steam. Do

not let potholders touch hot heating
elements. Do not use a towel or
other bulky cloth.

● Never use your appliance for

warming or heating the room.

● Storage in or on appliance—

Flammable materials should not be

stored in an oven or near surface

units.

● Keep hood and grease filters

clean to maintain good venting and
to avoid grease fires.

● Do not let cooking grease or

other flammable materials
accumulate in or near the range.

● Do not use water on grease

fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam.

● Do not touch heating elements

or interior surface of oven. These

surfaces may be hot 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 surface units,
areas nearby surface units or any
interior area of the oven; allow

●

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, follow our

directions exactly and always cook
the meat to at least 170”F. This

assures that, in the remote

possibility that trichina may be

present in the meat, it will be killed
and the meat will be safe to eat.

(continued on next page)

3

IMPORT~T SAFETY INSTRUCTIONS (Continued)

Oven
.

Stand away from range when
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 vent ducts

unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

position while oven is cool. If
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. It is also a
precaution against burns
from touching hot surfaces
of the door or oven walls.

● When using cooking or

roasting bags in oven, follow the
manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they
can catch fire.

Self-Cleaning Oven

● Do not clean door gasket. The

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

. Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.

● Clean only parts listed in this

Use and Care Book.

Surface Cooking Units

● Use proper pan size—This

appliance is equipped with one or
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 will expose
a portion of the heating element
to direct contact and may result
in ignition of clothing. Proper
relationship of utensil to burner
will also improve efficiency.

● Never leave surface units

unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire. -

● Be sure drip pans and vent

ducts 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, fire
hazard or damage to the range.

● Only certain types of glass3

glass/ceramic, earthenware 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
suggestions.)

● To minimize burns, ignition of

flammable materials, and spillage,
the handle of a container should
be turned toward the center of the

range without extending over
nearby surface units.

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

● Always turn surface unit to

,-

OFF before removing utensil. ‘: .

● 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 controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift or
removethe unit.

● 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. 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

will be used in frying, stir together

before heating, or as fats melt
slowly.

● Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to prevent

overheating fat beyond the smoking
point.

SAVETHESE
INSTRUCTIONS

● Before self-cleaning the oven9

remove broiler pan and other
utensils.

4

Installing
YourRange

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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.

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

jloor covering ends at the front of

the range, the area that 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.

Levelingthe
Range

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Leveling screws are located on

each corner of the base of the

mnge. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
a nutdriver.

To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace

drawer, insert glides at back of

drawer beyond stop on range glides.
Lifi drawer if necessary to insert
easily. Let front of drawer down,
then push into close.

Energy-Saving‘Iips

Surface Cooking

● Use cookware of medium weight

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 to boil, then turn
to OFF position to complete the
cooking.

● Use correct heat for cooking task:

HIGH—to start cooking (if time

allows, do not use HIGH heat to
start) .

MEDIUM HI—quick browning.
MEDIUM–slow frying.
LOW-finish cooking most

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

for small quantities.
WARM-to maintain serving

temperature of most foods.
. When boiling water for tea or

coff=, heat only amount needed.
It is not economical to boil a
container full of water for one or
two cups.

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 when it is
opened.

● Be sure to wipe up excess spillage

before starting the self-cleaning
operation.

● 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.

Features ofYour Range

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Model JB390G
Model JB391G

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Feature Index

1 Model and Serial Numbers

Explained

on page

2

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JB390G

I

JB391G

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. . . .

2 Surface Unit Controls

3 Surface Unit ON Indicator Lights

4 Oven Set (Clean) Control
5 Oven Temp (Clean) Control

6 Oven Cycling Light
7 Automatic Oven Timer, Clock and 12

Minute Timer
8 Door Latch
9 Door Latch Release

10 Door Locked Light
11 Oven Cleaning Light 1201@
12 Plug-In Calrod” Surface Units 22

(two 6-in., two 8-in. May be removed
when cleaning under units. )

13 Chrome Drip Pans 22

.

14 Chrome Trim Rings and Aluminum

Drip Pans

15 Oven Vent Duct (Located under

right rear surface unit. )

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8

8

20

13
13

20

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20

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22

1221010

414

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4

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4

16 Oven Interior Light (Comes on

automatically when door is opened.)
17 Oven Light Switch
18 Broil Unit
19 Bake Unit (Maybe lifted gently for

wiping oven floor, )
20 Oven Shelves
21 Oven Shelf Supports (Letters A, B,

C & D indicate cooking positions for

shelves as recommended on cooking
charts. )

22 Broiler Pan and Rack (Do not clean

in Self-Clean oven. )

23 Storage Drawer

1221010

13
18

14

13
13

18

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2

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2

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Surface Cooking

See Surface Cooking Chart on pages 10 and IL

Surface Cooking with
Infinite Heat Controls

How to Set the Controls

Cooking Guide for

Using Heats

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7

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

At both OFF and HIGH positions,
there is a slight detent so control

“clicks” at these positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In a quiet
kitchen, you may hear slight

“clicking” sounds during cooking,

indicating heat settings selected are
being maintained.

Switching heat to higher settings

always shows a quicker change than

switching to lower settings.

—

Step 1:Grasp control knob and

push in...

Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

HI

MED
HI

MED

LOW

WM

NOTE:

1. At HIGH or MED HI, never leave

food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.

2. At WARM or LOW, melt
chocolate or butter on small unit.

Quick start for cooking;
bring water to boil.

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

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

Cook after starting at
HIGH; cook with little
water in covered pan.

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

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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.

I

Questions& Answers

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Q. May I can foods and preserves

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on my surface units?
A. Yes,but only use utensils

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.

Q. Can I cover my drip pans with
foil?

A. No. Clean as recommended in

Cleaning Chart.

Q. Can I use special cooking
equipment, like an oriental wok
on any surface units?

A. Utensils without flat surfaces

are 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 eventhough
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 do my utensils tilt when I
place them on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on
your Calrod” units are sitting
tightly in the range top indentation
and the outer edge of the drip pan is
flat on the range surface.

Q. Why is the porcelain finish on

my containers coming off?
A. If you set your Calrod@ unit

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

HomeCanning Tips

f?$-

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Canning should be done on
cooktop only.

In surface cooking of foods other
than canning, the use of large­diameter utensils (extending more
than l-inch beyond edge of drip pan)
is not recommended. However,
when canning with water-bath or
pressure canner, large-diameter

utensils may be used. This is

because boiling water temperatures

(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS (YI’HER THAN
WATER. Most syrup or sauce
mixtures—and all types of frying—

cook at temperatures much higher
than boiling water. Such
temperatures could eventually harm

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cooktop surfaces surrounding

heating units.

Observe Following Points

in Canning:

1. Bring water to boil on HIGH

heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
uses surface unit best.)

2. Be sure canner fits over center of
surface unit. If your range does not

allow canner to be centered on
surface unit, use smaller-diameter
containers for good taming results.

3. Flat-bottomed canners give best

canning results. Be sure bottom of
canner is flat, or slight indentation
fits snugly over surfhce unit. Canners
with flanged or rippled bottoms

(often found in enamelware) are

not recommended.

RIGHT

WRONG

4. When cannning, use recipes
from reputable sources. Reliable
recipes are available from the
manufacturer of your canner;

manufacturers of glass jars for
cannning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.

5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.

NOI’E: If your range is being
operated on low power (voltage),
canning may take longer than

expected, even though directions
have been carefully followed. The
process may be improved by:

(1)using a pressure canner, and

(2) for fastest heating of large water
quantities, begin with H~ tap
water.

9

Surface Cooking Chart

Cookware Tips Use non-stick or coated metal

1. 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
LOW or MEDIUM settings. Steel
pans may cook evenly if not
combined with other metals.

cookware. Flat ground pyroceram

saucepans or skillets coated on the

bottom with aluminum generally

cook evenly. Use glass saucepans
with heat-spreading trivets
available for that purpose.

2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight

.

fitting lids. Match size of saucepan
to size of surface unit. A pan that
extends more than 1”beyond the
edge of the drip pan traps heat
which causes “crazing” (fine
hairline cracks) on porcelain,
and discoloration ranging from
blue to dark gray on chrome,

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Cookware

Cereal

Cornmeal, grits,
wdtmeal

Cocoa

coffee

Eggs

Cooked in shell Covered

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Fbultry

Braised: %t roasts of
beef. lamb or veal;
pork steaks and
chops

F+m-fried: Tender
chops; thin steaks up
to 3/4-in.; minute

steaks; hamburgers;

franks and sausage;
thin fish fillets

Covered
Saucepan

Uncovered
Saucepan

Percolator

Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Directions and Setting
to Start CookingFood

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

HI. Stir together water or
milk, cocoa ingredients.
Brin~ iust to a boil.

HI. At first perk, switch
heat to LOW.

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

MED 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 MED HI to
brown meat. Add water or
other liquid.

HI. Preheat skillet, then
grease lightly.

Setting to Complete
Cookin~

LOW or WM, then add
cereal. Finish timing
according to package
directions.

MED. to cook I or 2 min.
to completely blend
inmedients.

LOW to maintain gentle
but steady perk.

LOW. Cook only 3 to 4
min. for soft cooked; 15
min. for hard cooked.

Continue cooking at MED
HI until whites arc just set,
about 3 to 5 min.

LOW. then add eggs.
When bottom of eggs
have just set. carefully
turn over to cook other
side.

LOW. Carefully add eggs.
Cook uncovered about 5
min. at MED H].

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

LOW. Stir occasionally
and check for sticking

LOW. Simmer until fork

tender.

MED HI or MED. Brown

and cook to desired

doneness. turning over

as needed.

Comments

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

Milk boils over rapidly. Watch as
boiling point apprwdches.

Percolate 8 to 10min. for 8

cups. less for fewer cups.

If you do not cover skillet, baste

e~s 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 cooking time.

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-in.: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.

Pot Roast: 2% to 4 hrs.
Pan frying is best for thin steaks

and chops. If rare is desired, pre­heat skillet before adding meat.

10

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3. Deep Fat Frying. Do not overfill

“c... .

kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep range and hood clean from
accumulated grease.

RIGHT

OVER 1“

Fried Chicken Covered

Pan broiled bacon Uncovered

Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish

Simmered or stewed
meat; chicken; corned
beefi smoked pork;
stewing beef; tongue:
etc.

Melting chocolate,
butter,

!-,

marshmallows

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Rmcakes or
French toast

Pasta

Noodles or spaghetti Covered

Pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions:
green peppers: mush­rooms; celery; etc.

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Rice and Grits

L’

CookwareFood

Skillet

Skillet

Covered
Skillet

Covered

Dutch Oven.
Kett Ie or
Large
Saucetxm

Small
Covered
Saucepan.
Usc small
surface unit

Skillet or
Griddle

Large kettle

or Pot

Pressure

Cooker or

Canner
Uncovered

Saucepan
Covered

Saucepan

Covered
Saucepan

Uncwered
Skillet

Covered
Saucepan

Dbwctions and Setting
to Start Cooking

HI. Melt fat. Switch to MED
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.

WM. Allow 10to 15min. to
melt through. Stir to smooth,

MED HI. Heat skillet 8 to

10 min. Grease lightly.

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

HI. Heat until first jiggle is
heard.

HI. Bring just to boil.

HI. Measure 1/2 to l-in.
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.

Setting to Complete
Cooking

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

MED HI. Cook, turning
wer as needed.

LOW. Cover and cook
until tender.

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

Cook 2 to 3 min. per side. Thick batter takes slightly longer

MED HI. Cook uncovered
until tender. For large
amounts, HI may be

needed to keep water at

rolling boil throughout
entire cooking time.

MED HI for foods cooking

10min. or less. MED for

foods over 10min.

LOW. To finish cooking. Stir frequently to prevent

MED. Cook l-lb. 10to 30

or more min., depending

on tenderness of vegetable.

LOW. Cook according to
time on package.

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

WM. Cwer and cook
according to time.

Comments

For crisp dry chicken, cover only
after switching to LOW for 10
min. Uncover and cook, turning
occasionally 10 to 20 min.

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.

time. Turn over pancakes when
bubbles rise to surface.

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

Cooker should jiggle 2 to 3 times
per minute.

sticking.
Uncovered pan requires more

water and longer time.

Break up or stir as needed while
cooking.

Turn wer or stir vegetable as

necessary for even browning.

Triple in volume after cooking.
Time at WM. Rice: 1cup rice and
2 cups water-25 reins. Grits: 1
cup grits and 4 cups water-40
min.

11

. . . -.

Automatic Timer and Clock

The automatic timer and clock on
your range are helpful devices that

serve several purposes.

Ii) Set the Clocli

Push in the center knob of the
Minute Timer and turn knob in
either direction to set the Digital
Clock numerals to the correct time,

(After setting the clock, let the
knob out. and turn the Minute

Timer pointer to OFF.)

The Minute Timer is the large dial
to the left of the digital clock. Use

it to time all your precise cooking

operations. This dial also sets or

changes the digital clock.
TO SET THE MINUTE TIMER,

turn the center knob clockwise,
)i’ifhouf pushing in, until pointer

reaches number of minutes you
wish to time (up to 60).

Time Bake uses
llutomatic

Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or you can set both
Start and Stop dials to automatically
start and stop oven at a later time of
day. It takes the worry out of not
being home to start or stop the oven.

Setting the dials for TIME BAKE is
explained in detail on page 14.

Tkner

Self-Ciean Uses

The self-cleaning function uses the
Automatic Timer to set the length of
time needed to clean, whether you
wish to clean immediately or delay
the cleaning. By setting the Start
and/or Stop dials, you may choose
to begin immediately or clean at
low energy times during the night.
Full explanations of setting the Start
and Stop dials for self-cleaning are
described on pages 20 and 21.

@iestions and ~lls~vers .S’

Q. How can I use my Minute -

‘13merto make my surface
cooking easier?

A. Your Minute Timer will help

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
even though you can’t see any

steam.

Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?

A. Yes,if you wish to set the Start

or Stop dials to turn on and off at

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 (Start and Stop

dials) are used with TIME BAKE

function only.

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, You must either stop

those programs or wait until they

are finished before changing time.

*

12

.—

‘.

#

Using YourOven

.-

Before Using YourOven

1. Look at the controls. Be sure

you understand how to set them
properly. Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls.

2. Check oven interior. Look at
the shelves. Take a practice run at
removing and replacing them
properly, to give sure, sturdy
support.

3. 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 Controls

The controls for the oven are
marked OVEN SET and OVEN
TEMP. The OVEN SET control has
settings for BAKE, TIME BAKE,

,“

BROIL, CLEAN and OFF. When

you turn the knob to the desired

setting, the proper heating units are
then activated for that operation.

The OVEN TEMP control maintains
the temperature you set, from
WARM (150”F.) to BROIL (550”F.)
and also at CLEAN (880”F.).

Oven Cycling Light

The Oven Cycling Light glows

until the oven reaches your selected

temperature, then goes off and on

with the oven unit(s) during cooking.
PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 10minutes.
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 the light goes out.

Oven Temp Setting for Normal Cooking

IMPORTANT: The OVEN
TEMP control has a blue pointer
that is used only for CLEAN. For

normal cooking, line up the desired
temperatures (marked on the outer
edge of the control knob) with the

index marker located immediately

above the control.
For CLEAN, rotate the knob to the

right until blue pointer is pointing

up, toward Index Marker. When
position is reached, knob should
snap into position.

Oven Interior Shelves

The shelves are designed with stop-

Iocks so that when placed correctly
on the shelf supports, they (a) will

stop before coming completely from
the oven, and (b) will not tilt when

removing food from or placing food

on them.

To remove shelf from the oven, lift

up rear of shelf, pull forward with

stop-locks (curved extension under

shelf) along top of shelf supports.

Be certain that shelf is cool before

touching.

To replace shelf in oven, insert

shelf with stop-locks resting on

shelf supports. Push shelf toward

rear of oven; it will fall into place.

When shelf is in proper position,

stop-locks on shelf will run under
shelf support when shelf is pulled
forward.

Shelf Positions

The oven has four shelf supports—

A (bottom), B, C and D (top),

Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.

Oven Light

The light comes on automatically

when the door is opened. Use
switch on front of door to turn light
on and off when door is closed.

I

. .

F’

13

I

HOI.TtoBake and Time Bake

See Baking Chart on pages 16 and 17.

When cooking a food for the

first time in your new oven, use the
time given on recipes as a guide.
Oven thermostats may “drift” from
the factory setting over the years,
and 5- to 10-minute differences in
timing between an old and new oven
are not unusual. You might think
your new oven is not performing
satisfactorily; however, it has been
set correctly at the factory and is
more likely to be accurate than the
oven it replaced.

to Set lbur Range

Ho\v

Your Time Bake options:

ImmediateStart&AutomaticStop.

Oven turns on right away and turns
off automatically at your preset

stop time.

Delay Start & Stop. Oven

automatically turns on later at
your preset start time and turns off
at your preset stop time.

Remember when setting stop time
that time-baked foods will continue
cooking after the oven turns off.

How to Set Immediate
Start & Automatic Stop

Beforebeginning, make sure the
rangeclock shows the correcttime
of day.

1. To set Start Time, push in knob

on Start dial and turn pointer to
time you want oven to turn on; for
example, 3:30.

2. To set Stop Time, push in knob
on Stop dial and turn pointer to

time you want oven to turn offi for
example, 6:00. This means your
recipe called for 2% hours of
baking time.

NOTE: Time on Stop dial must be
later than time shown on range clock
and Start dial.

1. Place food in oven, being sure to

leave about 1“ between pans and
oven walls for good circulation of
heat. Close oven door, and avoid
frequent door openings during
baking to prevent undesirable
results.

2. Turn OVEN SET knob to BAKE
and OVEN TEMP knob to
temperature on recipe or Baking

Chart.

3. Check food for doneness at

minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove foods.

to Time Bake

HOW

1. To set Stop Tree, push in knob

on Stop dial and turn pointer to
time you want oven to turn offi for
example, 6:00. The Start dial should
beat the same position as the time
of day on clock.

2. Turn OVEN SET knob to TIME
BAKE. Turn OVEN TEMP knob to
desired oven temperature; for
example, 250”F.

3. Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP
knob to 250”F. or recommended
temperature.

Place food in oven, close the door
and the oven will be turned on and
off automatically at the times you
have set. Turn OVEN SET to-OFF
and remove food from oven.

The oven timer controls are
designed to turn the oven on and
off automatically at specific times
you want baking to start and stop.

14

HowtoRoast

See Roasting Chart on I%ge 17.

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 really a baking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating
the oven is working properly.)
Roasting is easy; just follow these
steps:

Step 1:Check weight of meat, and

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

Step 4: Most meats continue to

cook slightly while standing, after
being removed from the oven. For
rareor medium internal doneness,

if meat is to stand 10-20 minutes
while making gravy, or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5-10”F. below

temperature suggested on chart.
If no standing is planned, cook

meat to suggested temperature on
chart on page 17.

NCYI’E:You may wish to use TIME

BAKE, as described on preceding
page, to turn oven on and off

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 10-25 minutes

per pound additional time (10

minutes per pound for roasts under

5 pounds, more time for larger

roasts).

Questions & Answers

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

A. Checking the finished internal

temperature at the completion of
cooking time is recommended.
Temperatures are shown on
Roasting Chart on page 17. For
roasts over 8 lbs., cooked at 300”F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.

Q. Why is my roast crumbling
when I try to carve it?

A. Roasts are easier to slice if

allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.

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

Itis rarely necessary to preheat

A.

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
“tent” when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows the
air to circulate and brown the meat.

Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small

poultry may be cooked at 375”F.
for best browning.

c 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.

15

I

Baking Chart

Baking

1. Aluminum pans conduct heat

2. Dark or non-shiny finishes, also

3. Preheating the oven is not always
quickly. For most conventional glass and pyroceram, generally necessary, especially for foods
baking, light shiny finishes give absorb heat which may result in
best results because they help dry, crisp crusts. Reduce oven heat
prevent overbrowning in the time
it takes for heat to cook the center
areas. Dull (satin-finish) bottom

25° if lighter crusts are desired. cooking times, preheating gives
Preheat cast iron for baking some best appearance and crispness.
foods for rapid browning ~hen

surfaces of pans are recommended food is add~d.

for cake pans and pie plates to be

sure those areas brown completely.

Food
Bread

Biscuits (Y~-in.thick)

Colk cake

Corn bread or mu flins
Gingcrbreud

Muffins
Popovers

Quick loaf brctid
Yeast brcwl (2 Ioavcs)

Plain rolls
Sweet rt)lls

Cakes
(w]thout shortcnmg)

Angel kwd
Jelly roll
Sponge

Cakes

Bundt cakes
Cupcakes

Fruit cakes

Layer

Layer, chocolate

Loaf

Cookies

Brownies

Drop

Refrigerator
Rolled or sliced

Fruits,

Other Desserts

Baked apples
Custard

Puddings, rice and
custard

COokware

Shiny Cookie Sheet

Shiny Metal P~n with
stitin-tinish bottom
Cast Iron or Glass

Shiny Metal P~n with
stitin-iinish bottom
Shiny Metal Muffin Pdns
Deep GliIss or Cast Iron Cups

Metal or Glass Loaf Pdns
Metal or GliIss Lo~f Pdns

Shiny Oblong or Mufiin P~ns
Shiny Oblonx or Muffin P~ns

Aluminum Tube P~n

Metal Jelly Roll Pan
Metal or Ceramic Pan

Metal or Ceramic Pan
Shiny Metal Muffin Pans

Metal or Glass Loaf or

Tube Pan

Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet

Cookie Sheet
Cookie Sheet

Glass or Metal

Glass Custard Cups or

Casserole (set in pan of
hot water)
Glass Custard Cups or
Casserole

Shelf

Positions

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

Oven

Temperatures

400°-4750

350°-4000

400°-4500

350°

400°-4250

375°

350°-3750

375”-425°

375”-425°
350°-3750

325°-3750
375°-4000
325°-3500

325°-3500
350°-3750

275°-3000

350°-3750

350°-3750

350°

325°-3500
350°-4000

400°-4250
375°-4000

350°-4000
300°-3500

325°

which cook longer than 30 to 40
minutes. For food with short

-.

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

Time,

Minutes

15-20

~().q()

20-40
45-55

~()-~()
45-60

45-60
45-60

10-25
~o-~()

30-55
10-15

45-60

45-65
20-25

2-4 hrs.

20-35

25-30

40-60

25-35

10-20

6-12

7-12

30-60
30-60

50-90

Comments

Canned rctrigerti[cd biscuits take 2-4 min.
less time.

Preheat ctist Ir(m pm hw crisp crust.

Dccrcasc about 5 min. for muffin mix.

Or bake at 450° ibr 25 min.. then at 3500

for 1O-I5mm.
Durk metal or glass give dccpcst
br~nvmng.

For thm ro]ls. Shelf B muy bc used.
For thin rolls. Shelf B may bc used.

Two piece pan is convenient

Line p~n with wuxcd paper.

Paper liners produce more moist crusts.

Use 300° and Shelf B for small or
individual cakes.

Bar cookies from mix use same time.
Use Shelf C and increase temp. 25-50°
for more browning.

Reduce temp. to 300° for large custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.

.

l%!

‘w

{.

t..

..

2

16

Baking Chart (continued)

--7

/’

Food
Pies

Frozen

Meringue

One crust
Two crust
Pastry Shell

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal

Shelf

Positions

A

B, A

A, B
B
B

Temr)eratures

I
1“

I

Oven

400°-4250

325°-3500

400°-425”
400°-4250
450°

‘IIme,

MinutesCookware

45-70

45-60
40-60

15-25

12-15

Comments

Large pies use 400° and increase
time.
To quickly brown meringue use 400°
for 8-10 min.
Custard fillings require lower temp..
longer time.

Miscellaneous

Baked potatoes
Scalloped dishes
Souffles

Set on Oven Shelf
Glass or Metal
Glass

Roasting Chart

Roasting

1. Position oven shelf at B for

small-size roasts (3 to 7 lbs. ) and
at A for larger roasts.

~.a. .

2. Place meat fat-side-up or poultry
breast-side-up on broiler pan or

i

.

other shallow pan with trivet. Do
not cover. Do not stuff poultry until

just before roasting. Use meat

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

A, B, C
A, B, C
B

325°-4000
325°-3750
300°-3500

3. Remove fat and drippings as
necessary. Baste as desired. conventionally by adding 10to 25

.

4. Standing time recommended
for roasts is 10to 20 min. to allow
roast to firm up and make it easier

to carve. Internal temperature will
rise about 5° to 10°to compensate

60-90

30-60
30-75

Increase time for large amount or
size.

5. Frozen roasts can be roasted

minutes per pound more time than
given in chart for refrigerated
roasts. (10minutes per pound for

roasts under 5 pound s.) Defrost

poultry before roasting.

for temperature rise. If desired,

remove roast from oven at 5° to 10° -

less than temperature on chart.

Oven

‘NW

Meat

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

Lamb Leg or bone-in shoulder*

A

●

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*
Ham, pre-cooked

Ham, raw
*For boneless rolled roasts over 6-in. thick,

add 5 to 10min. per lb. to times given above.

Poultry

Chicken or Duck

=..

r

Chicken pieces

Temperature

325°

325°

325°
325°
325°

325°

325°
375°

Doneness

Rare:
Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
Well Done:
To Warm:

Well Done:

Well Done:
Well Done:

Lfl”

Turkey

325°

Well Done:

Approximate Roasting Time
in Minutes per Pound

3 to 5-lbs. 6 to tl-lbs.
24-30 18-22

30-35

35-45 28-33

21-25 20-23
25-30 24-28

30-35
35-45 30-40
35-45

10reins. per lb. (any weight)

Under 10-lbs.
20-30

3 to 5-lbs.

35-40
35-40

10 to 15lbs.

20-25

22-25

28-33

30-40

10to 15-lbs.

17-20

Over 5 Ibs.
30-35

Over 15lbs.

15-20

Internal

TemperNure “F

130°-1400
150°-1600
170”-185”

130°-140°
150°-160°
170°-1850

170°-1800
170°-180°
125°-1300

160°

185°-1900
185°-1900

In thigh:

185°-190°

17

HowtoBroil

See Broiling Chart on Page 19.

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:If meat has fat or gristle near

edge, cut vertical slashes-through

both about 2“ apart. If desired, fat
may be trimmed. leaving layer
about 1/8” thick.

Step 2: Place meat on broiler rack
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. Aluminum foil may be used to

line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slits in the rack,
so fat drips into pan below.

Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 19.Most broiling is done on
C position, but if your range is
connected to 208 volts, you may

wish to use higher position.

../

Step 4: Leave door ajar a few inches.
The door stays open by itself, yet
the proper temperature is maintained

in the oven.

Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.

Pre-heating units is not necessary.
(See notes on Broiling Chart.)

I

Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart.

Turn food, then use times given for
second side as a guide to p~eferred
doneness. (Where two thicknesses
and times are given together, use
first times giv=n for thinnest food.)

Step %Turn OVEN SET knob to

OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.

Questions & Answers

Q. Should I leave the door ajar
when broiling chicken?

A. No. The door should be closed

when cooking chicken, and shelf
position “A” is recommended.

Q. May I use aluminum foil to

line the broiler pan and rack?
A. Yes,if you mold foil thoroughly

to broiler rack, slitting it to conform

.

to slits in rack. Slits permit proper
drainage of meat juices into broiler
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Do not place a sheet of foil on the
oven shelf. To do so may result in
improperly cooked food and
possible damage to oven finish.

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

A. Yes.Using the rack suspends

the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat dryer. 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 drdws 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 often

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 Broil Chart in this book. 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

before cooking, with a vegetable

cooking spray, will make clean-up
easier.

18

Broiling Chart

,x-’

1. Always use broiler pan and rack

that came with your range. It is
designed to minimize smoking and

spattering by trapping juices in the
shielded lower part of the pan.

2. Oven door should be be ajar
for most foods; there is a special

position on door which holds door
open correctly.

,

3. For steaks and chops, slash fat

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

Quantity

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare
Medium

,q,

Well Done

,“

Rare

i.. . .

Medium
Well Done

Chicken

Bakery Products

Bread (Toast) or

T@stcr I%stries

English Muffins

Lobster tails
(6

to8-oz. each)

Fish

d

Ham slices

(precooked)

b

.

‘k;

Pork chops

Well Done

Lamb chops

Medium
Well Done

Medium
Well Done

Wieners and similar
precooked sausages.
brat wurst

andior

Thickness

%-lb. (ubout 8

thin slices)

l-lb. (4 patties)
‘/zto M-in. thick

I inch thick

(1-l Y21bs.)

1%-in. thick

(2-2’/2 Ibs. )

I whole

(~t(,2~-lbs.),
split lengthwise

2-4 slices

1 pkg. (2) cut-side-up and brush with butter. if

2-split
Z-4

l-lb. fillets 1Ato
IA-in. thick

l-in. thick

2 ( % inch)
2 (1-in. thick) B
about 1 lb.

2 (1 inch)
about 10-12 oz.

2 (11/2inch)
about 1lb.

l-lb. pkg. (10)

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

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

5. When arranging food on pan,

do not let fatty edges hang over

sides, which could soil oven with

dripping fat.

foods or to increase browning,
preheat if desired.

7. Frozen Steaks can be broiled

conventionally by positioning oven

shelf at next lower shelf position

and increasing cooking time given

in this chart 1%times per side.

8. If your range is connected to 208
volts, raresteaks may be broiled by
preheating broil heater and moving
oven shelf one position higher.

6. Broiler does not need to be pre­heated. However, for very thin

Shelf

%ition

c

c

First Side

Time, Minutes

1/2

3

7 4-5 Up to 8 patties take about same time.

Second Side

Time, Minutes Comments

3V2 Arrange in single luyer.

Space evenly.

c 7 7 Stcuks ICSSthun l-in. cook through
c
c

c

9 9

13

10 7-8 Slash fut.

13

bctbre browning. Pm trying ]s
rccommcnclccl.

c 15 14-16
c

A

c
c

B

c 5

B

c

c
c

c

B

c

25 20-25

35 10-15 Rcducc times about 5-10 min. per side

1

Y2-2

3-4

13-16 Do not

8

10

13

8

10
10

17

6

Y2

turn
over before and after half time.

5

8 Increase times 5-10,min. per side

10

13

4-7 Slash fat.

10

4-6

12-14

1-2

for cut-up chicken. Brush each side with
melted huttcr. Broil with skin SKJCdown first
ml broil with door closed.

Space cwmly. Plucc English rnut”tins

desired.

Cut through back of shell. Spread
open. Brush with melted butter

Handle and turn very carefully.
Brush with Icmon butter before und
during cooking if desired. Preheat
broiler to increase browning.

for 1‘A-in. thick or home cured.

Slash lat.

If desired. split sausages in half
lengthwise into 5 to 6-in. pieces.

19

\

Operatingthe Self-CleaningOven

Recommended Cleaning
Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

Before Setting Oven

Controls, Check These
Things:

Step 1:

Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
However, they may become gray
after several cleanings.)

Step 2:
Wipe up heavy soil on oven
bottom.

Step5:

Aluminum drip pans canbe

cleaned automatically in the self­cleaning oven, but they may
eventually change color. W@ off
boilovers that are not stuck on before
placing two pans, upside down, on
each oven shelf.

Caution:Chrometrim rings
around the surfaceunits and
chromedrip pans should neverbe
cleanedin the selkleaning oven.

Neither should reflector pans of foil
or shiny chrome.

How to Set Oven
for Cleaning

Step 1:

Turn OVEN SET and OVEN TEMP
knobs to CLEAN. Controls will
snap into final position when the
CLEAN location is reached.

Step 2:

Push and hold in LATCH RELEASE . ;
BUTTON while sliding LA~H
HANDLE to the right until it is in
CLEAN position.

7

Step 3:

Set the automatic oven timer:

\

c

6

Oven Front Frame

A.
B.

Oven Door Gasket

c.

Openings in Door

D.

Oven Light

Step 3:

Clean spatters or spills on oven front
frame (A) and oven door outside

gasket (B) with a dampened cloth.

I%lish with a dry cloth. Do not clean

gasket (B). Do not allow water to

run down through openings in top of
door (C). Never use a commercial
oven cleaner in and around self­cleaning oven.

Step 4:

Close oven door and make sure oven
light (D) is off.

‘-h

‘+.

● Make sure both therange clock

and the ST~ dial show the correct
time of day. When the START knob
is pushed in and turned, it will

“pop” into place when the time
shown on the range clock is
reached.

● Decide on cleaning hours

necessary-two hours for moderate
soil or three hours for heavy soil.

● Add these hours to present time

of day, then push in and turn S’IOP
(CLEAN) dial clockwise to this
desired time. CLEANING light
glows, showing cleaning is starting.

The LOCKED light will glow,

indicating oven i;hot and-the door
cannot be opened. Oven door and
window get hot during self-cleaning. ~-x
DO N~ TOUCH. -

—

&&#

.-

‘

20

..-

,.-h

IlowThese Steps after

Fo

if-Cleaning

Se

After cleaning is complete, the
oven door will stay locked until the
oven cools and the LOCKED light
goes off. This takes about 30
minutes.

Step 1:

When LOCKED light is off, push
and hold in LATCH RELEASE

BUTTON while sliding LATCH

HANDLE to the left until it is

in COOK position.

Questions and Answers

Q. Why won’t my oven clean
immediately even though I set
all the time and clean knobs
correctly?

A. Check to be sure your START

dial is set to the same time as the
range clock. Also check to be sure
LA~H HANDLE is in the CLEAN
position.

Q. If my oven clock is not

working, can I still self-clean

my oven?

A. No. Your Automatic Oven

Timer uses the range clock to he

start and stop your self-cleaning

cycle.

Q. Can I use commercial oven
cleaners on any part of my
self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this
oven. If you do use them and do not
wipe the oven absolutely clean, the

residue can scar the oven surface
and damage metal parts the next
time the oven is automatically
cleaned.

Q. Can I clean the Woven Gasket
around the oven door?

A. No, this gasket is essential for

P

SET knob to OFF. Open windows
to rid room of smoke. Allow the
oven to cool for at least one hour
before opening the door. Wipe up
the excess soil and reset the clean
cycle.

Q. Is the “crackling” sound I
hear during cleaning normal?

A. Yes.This is the metal heating

and cooling during both the

cooking and cleaning functions.

Q. Should there be any odor

during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings.
Failure to wipe out excessive soil

might also cause an odor when

cleaning.
Q. What causes the hair-like

lines on the enameled surface of
my oven?

A. This is a normal condition.

resulting from heating and cooling
during cleaning. They do not affect
how your oven performs.

Q. Why do I have ash left in mv

oven after cleaning?

A. Some types of soil will leave

a deposit which is ash. It can be

removed with a damp sponge or
cloth.

.

a good oven seal and care must be
taken not to rub, damage or move
this gasket.

Q. After having just used the
oven, the LOCKED light came
on and I could not move the

LATCH HANDLE. Why?

A. After several continuous high-

b

Step

2:

Turn OVEN SET knob to OFF.

3:

Step

Turn OVEN TEMP knob to W-.

temperature bakings or broilings.

the LOCKED light may come on.

The oven door can’t be latched for

self-cleaning while the LOCKED

light is on. If this happens, let the

oven cool until the LOCKED light

NOTE: If you wish to start and stop
cleaning at a later time than shown

goes off. Then the oven door can

be latched for self-cleaning.

on clock, push in and turn START
dial to time you wish to start. Add

the hours needed for cleaning to this

. .

./

“start” time, then push in and turn
STOP (CLEAN) dial to this desired

Q. What should I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive soil,

and you should switch the OVEN

Q. My oven shelves do not slide

easily. What is the matter?

A. After many cleanings, oven

shelves may become so clean they

do not slide easily. If you wish

shelves to slide more easily,
dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports.

Q. My oven shelves have become

gray after several cleanings. Is
this normal?

A. Yes. After many cleanings, the

shelves may lose some luster and

discolor to a deep gray color. ,

time. Oven will automatically turn
on and off at the set times.

How tocarefor YourRange

Proper care and cleaning are
important so your range will give
you efficient and satisfactory
service. Follow these directions
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.

The area under the range can be
reached easily for cleaning by

removing the bottom dmwer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace. insert glides at back of
drtiwer beyond stop on mrige

glides. Lift d~~wer if necessary to

insert easi]y. Let front of drdwer
down, then push into close.

Removable Oven I)oor

\.\

- _.

-~\=lE=

.

5.

w

\l

~f=====

F==-=-

Oven WentDuct

Your range is vented through a duct
located under the right rear Calrod@
unit. Clean the duct often.

,

To remove:

● Make sure unit is cool.

● Lift up right rear surface unit.

● Remove drip pan.

. Lifi out oven vent duct.

To replace:

● Place the oven vent duct over the

oven vent located below the
cooktop with opening of the duct
under the round opening in the drip
pan. It is important that the duct is

in the correct position so moisture

and vapors from the oven can be

released during oven use. NUI”E:
Never cover the hole in the oven
vent duct with aluminum foil or
any other material. This prevents
the oven vent from working properly

during any cooking cycle.

Oven Lamp

CAUTION: Before replacing your
oven bulb, disconnect the electrical
power for your range at the main

fuse or circuit breaker panel or pull
plug. Be sure to let the lamp cover
and bulb cool completely before
removing or replacing.

\

To remove:

● Remove the 3 slotted screws in

the lamp cover as shown in diagram.

s Detach lamp cover and remove
bulb.

To replace:

. Put in a new 40-watt appliance ....

bulb.

● Install lamp cover. Replace 3

screws and tighten, making sure
cover fits flush with oven wall.

● Reconnect electrical power to

the range.

5

-:Z’

~,

NIT=-=J

\,

To remove door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lift door up and away from hinges.

To replace, grasp door at sides.

Line up door with hinges and push
door firmly into place.

—.

---

----

Plug-h Surface Units

---

Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, the plug-in surface
units are removable.

To remove plug-in units:

(Model JB390G)

RECEPTACLE

T

● Raise the unit coil opposite the

receptacle. Lift about one inch
above the drip pan and pull away
from the receptacle. Caution: Be
sure the coils are cool before

removing a surface unit.

● After removing the plug-in

~, surface unit, you can take out the
‘-,-, drip pan. Wipe around the edges of

“.

the surface unit opening, and clean
drip pan as recommended in

Cleaning Chart on page 24.

MEI)ALLION

Caution: Be sure all controls are

turned OFF before removing the

surface units or attempting to clean

under them.

Toremove plug-in units:

(Model JB391G)

● Raise the unit coil opposite the

receptacle. Lift about one inch
above the chrome trim ring and
pull away from the receptacle.
Caution: Be sure the coils are cool
before removing a surface unit.

● Afier removing the plug-in

surface unit, you can take out the
chrome trim ring and aluminum
drip pan. Wipe around the edges of
the surface unit opening, and clean
drip pan and trim ring as
recommended in Cleaning Chart
on page 24.

Caution: Be sure all controls are

turned OFF before removing the
surface units or attempting to clean
under them.

To replace plug-in units:

● Place drip pan in surface unit

opening in the range top. Put trim

ring in place over drip pan. Line up
drip pan so unit receptacle can be

seen.

● Insert the terminals of the plug-in

unit through the opening in the drip

pan and into the receptacle.

● Guide surface unit into place so it

fits evenly and fits snugly into the

trim ring. Note: Drip pan must be

under the trim ring.

Adjusting Oven Thermostat

Use time given on recipe when
cooking fist time. Oven thermostats
may “drift” from the factory
setting over the years, and 5-to

10-minute differences in timing
between an old and a new oven are
not unusual. Your oven has been set

correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brown too little or too much, you
may make a simple adjustment in
the OVEN TEMP thermostat knob.

PULL KNOB OFF OF SHAFT,
LOOK AT BACK OF KNOB AND
N~E CURRENT SETTING
BEFORE MAKING ANY
ADJUSTMENT.

To increase temperature, turn
toward HI; to decrease, turn toward
LO. Each notch changes temperature

10degrees. Temperature can be
raised by 20 degrees or lowered
by 30 degrees.

Follow the sketch below to adjust
your oven thermostat.

To replace plug-in units:

● Put drip pan in place and line it

up so plug-in unit receptacle can be
seen.

● Insert the terminals of the plug-in

unit through the opening in the drip

●

pan and into the receptacle.

● Guide surface unit into place so it

fits evenly and fits snugly in the

✎

opening.

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.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust

or in any way repair the plug-in

1. Pull off knob; loosen both
screws on back of knob.

2. Lift pointer and move one notch

in desired direction. Tighten
screws.

3. Return knob to range, matching

flat area of knob to shaft.

Recheck oven performance before

making an additional adjustment.

receptacle.

.,.

,,

.

‘< .-#

23

1

Cleaning Chart

PART

Bake Unit
and Broil Unit

Broiler Pan and Rack

Control Knobs:

Range Top and Oven

Outside Glass Finish

Metal, including
Side TYims

and Trim Strips

Porcelain Enamel
Surface*

I%inted Surfaces

Inside Oven Door*

Oven Gasket*
Oven Liner

Oven Vent Duct

Shelves
(See Self-Cleaning

Oven Directions)

Calrod@ Surface
Unit Coils

Chrome-Plated
Trim Rings and Pans

Aluminum Drip I%ns

MATERIALS TO USE

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water

● Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

● Soap and Water

● Soap and Water

● Soap and Water

● Soap and Water

● Soap and Water

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

. Soap-Filled Scouring I%d

GENERAL DIRECI’IONS

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is
heated. NOTE: Bake unit is hinged and can be lifted gently to clean oven floor.
If spillover, residue or ash accumulates around bake unit, gently wipe around
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 pan with warm water and spread cloth
or paper towel over rack. Let pan and rack stand for a few minutes. Wash;

scour

if necessary. Rinse and dry. OFITON: Clean pan and rack in dishwasher.
Pull off knobs. Wash gently but do not soak. Dry and return controls to range,

making sure to match flat area on knob and shaft.
Clean outside of cooled black glass door with a glass cleaner that does not

contain ammonia. Wash other glass with cloth dampened in soapy water. Rinse
and polish with a dry cloth. If knobs are removed, do not allow water to run
down inside surface of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool,
abrasives, ammonia, acids, or commercial oven cleaners which may damage
the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel.
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 a dry cloth.
Use a mild solution of soap and water. Do not use any harsh abrasives or

cleaning powders which may scratch or mar surface.
Remove oven door by opening it to BROIL position, grasping it at sides, and

lifting up and away from hinges. Clean with soap and water. Replace by grasping
door at sides, lining

up door with hinges, and pushing door firmly into place.

Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water will prolong

the time between major cleanings. Be sure to rinse thoroughly.
Remove the Oven Vent Duct found under the right rear surface unit. Wash in

hot, soapy water, dry and replace.

Shelves can be cleaned in Self-Cleaning oven or dishwasher, or by hand,
using soap and water. Rinse thoroughly to remove soap after cleaning.

Spatters and spills bum away when coils are heated. After meal, remove all
cookware from surface units and heat soiled units at HI. Let soil burn off about a
minute and switch units to OFF. Try not to get cleaning materials on coils. If you
do, wipe off with damp paper towel before heating surface unit.

DO NOT handle the unit before completely cooled.
DO NOT self-clean plug-in units.
DO NOT immerse plug-in units in any kind of liquid.
Clean as described below or in dishwasher. DO N(YI’ CLEAN IN SELF-

CLEANING OVEN as they will discolor. Wipe after each cooking so unnoticed
spatter will not “bum 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.

Aluminum drip pans can be cleaned in self-cleaning oven or dishwasher or
by hand–after pans cool slightly, sprinkle on detergent, wash or scour with hot
water, rinse and dry.

‘??%

: .J’

‘=$

+44’

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be wiped up immediate] y, with

care b=ing taken to not touch any hot portion-of the oven. When the surface is cool, clean and rinse-.

24

Questions?
UseThisProblem Solver

PROBLEM

OVEN WILL hl~ WORK

DVEN LIGHT

DOES N~ WORK

FOOD DOES NUI’
BROIL PROPERLY

FOOD DOES N~ ROAST
OR BAKE PROPERLY

POSSIBLE CAUSEAND 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 controls not properly set.
Door left in locked position after cleaning.

Light bulb is loose.
Bulb is defective. Replace.

Switch operating oven light is broken. Call for service.

OVEN SET knob not set at BROIL.
OVEN TEMP knob not set at BROIL.
Door not left ajar as recommended.
Improper shelf position being used. Check Broiling Chart.
Necessary preheating was not done.
Food is being cooked on hot pan.
Utensils are not suited for broiling.
Aluminum foil used on the broil pan rack has not been fitted properly and

slit as recommended.
OVEN SET knob not set on BAKE.

OVEN TEMP knob not set correctly.

Shelf position is incorrect. Check Roasting or Baking Charts.

Oven shelf is not level.

Incorrect cookware or cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during

roasting.

CALROD” SURFACE UNITS

NOI’ FUN~IONING
PROPERLY

OVEN WILL N(YI’
SELF-CLEAN

OVEN DOOR
WON’T LATCH

Surface units are not set plugged in solidly.

Drip pans are not set securely in the range top.
Surface unit controls are not properly set.

Automatic timer dials not set or not set properly. Clock must be set to time
of day and the STOP dial must be set and advanced beyond the time noted
oven clock.

The STOP dial was not advanced for long enough.
Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting.
A thick pile of spillover, when cleaned, leaves a heavy layer of ash in spots

which could have insulated the area from further heat.

Latch not in CLEAN position.

Turn OVEN SET knob to CLEAN. Glowing LOCKED light after knob is
turned indicates oven is too hot from previous use and door won’t latch. To
cool oven, open door wide, then latch can be moved.

OVEN SET knob must beat CLEAN or OFF before latch can be moved.
Latch Release Button not pushed when moving latch.

If you need more help.. call, toll free:
The GE Answer Cente#

800.626.2000
consumer information service

01

25

Notes

26

If YouNeedService

f-,

To obtain service, see your warranty

‘.

on the back page of this book.

x..’

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 fbrther 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

General Electric
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

f.---%

I­+,

L

‘+-,

,>

L J-

,-?

9=

;’

27

.—. ——-..-—— -..-—— .-. .— - .. —.. — ——-————- —-— ———-— —- .-— —-. --.-—. -—-—. -—-—- -—_——-

~ YOUR GENERAL ELECTRI

WARRANT

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

WHAT IS COVERED

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 the

of a manufacturing defect.

range that fails because

This warranty is extended to the
original purchaser and any succeed-

ing owner for products purchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.C. In Alaska the
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 be provided

by our Factory Service Centers or

by our authorized Customer CareD
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 ELECTRIC-

HOTPOI NT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

CAREm SERVICE.

WHAT IS NOT COVERED ● 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.

If you have an installation problem,
contact-your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhaust-

ing and other connecting facilities.

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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, contact:

Manager—Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

. 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.

WARRANTOR IS /VOT RESPON-

SIBLE FOR CONSEQUENTIAL

DAMAGES.

/

x

–5”

[.

I%Ha%5

11/85

GE NE RAl@EIECTRIC

JB390G
JB391G