GE JB450GP, JB550GP, JB551GP Use and Care Manual

Contents

SelfiCleaning

Electric Range

Aluminum Foil
Anti-Tip Device

Appliance Registration
Canning Tips

Care and Cleaning

Clock/Timer
Consumer Services

Energy-Saving Tips
Features

Installation Instructions
Leveling

Model and Serial Numbers
Oven

Baking/Baking Guide
Broiling/Broiling Guide

Control Panel
Control Settings

Door Removal
Light; Bulb Replacement 14,25

Preheating

Roasting/Roasting Guide 18, 19
Self-Cleaning Instructions 22-24

3,30,32

25-27 Set the Timer

30-32

14-25

20,21

8,15-24

20

11

8,9

35

6,7

15-17

25

5,17

Power Outage?
Problem Solver

2

5

5
2

8

Safety Instmctions
Set the Clock

Surface

Warranty

Cookimz

Control Settings
Cookware Tips

Surface Light
Surface Light Replacement 26

3-in-1 Burners

28,

2:

2-4

9

9

10–13

10

12,13

14

10

Back Cover

Thermosbt Adjustment

Vent Duct

Models JB450GP

JB550GP

JB551GP

GE Appliances

24
25

GE Answer
80(7.626.2000

Centera

Help us help you...

IMPORTANT

Before using your range,
read this book carefully.

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

Keep it handy for answers to your
questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label 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

Serial Number

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

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 in the

back

of this book. It lists causes of

minor operating problems that you

can correct yourself.

If you need service...

To obtain service. see the
Consumer Services page in the
back of this book.

We’re proud
want

yOLI

reason you are not happy with the

service you receive. here are three
steps to

FIRST, contact the people who
serviced your appliance. Explain
why

yoLl tire

cases, this will solve the problem.

NEXT,
write

all

your phone number-to:

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

FINALLY.
not resolved. write:

Major Appliance Consumer

Action Panel
20 North Wacker Drive
Chicago, IL 60606

of

our service and

to be pleased. If for some

follow

for further help.

not pleased. In most

if

you are still not pleased,

the details—including

if

your problem is still

SAFETY
INSTRUCTIONS

Read all instructions
before using this
appliance.

IMPORTANT

SAFETY NOTICE

The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of

substances known to the state
to cause birth defects or other
reproductive harm, and
requires businesses to warn
customers of potential
exposure to such substances.

The fiberglass insulation in

self-clean ovens gives off a

very small amount of carbon

monoxide
cycle. Exposure can be
minimized by venting with

an open window or using a

ventilation fan or hood.

durirtg

the cleaning

k

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical
appliances,

precautions should be followed,
including the following:

s

Use this appliance only for its

intended use

manual.
. Be sure your appliance is

properly installed and grounded

by a qualified technician in
accordance with the provided
installation instructions.

c

Don’t attempt to repair or
replace any part of your range
unless it is specifically
recommended in this book.

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 SWITCHING OFF THE
CIRCUIT BREAKER.

basic safety

as

described in this

All

WARNING–A1l rawes

can tip and

●

$

j.

r“

I!@

;.&

A

device supplied. (See Installation
Instructions.)
device is installed and engaged
properly, carefully tip the range
forward until it engages the device.

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

he device engages the range

when you push the range back.

injury could
result. To
prevent
accidental
tipping of the
range,

it to the wall
and
installing the
Anti-Tip

To

check if the

attach

f1001”

by

●

Do not leave children

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

any

part of the appliance.

on

●

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: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
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.

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

● Use only dry pot

moist or damp pot holders on hot
surfaces may result in burns from

steam. Do not let pot holders touch
hot heating elements. Do not use
a towel or other bulky cloth.

For your safety, never use

.

your appliance for warming or
heating the room.

●

Do not store flammable
materials in an oven or near
the cooktop.

●

DO NOT STORE OR USE
COMBUSTIBLE MATERIALS,
GASOLINE OR OTHER

FLAMMABLE VAPORS AND
LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER
APPLIANCE.

Flammable

alone—

holders—

. Keep hood and grease filters
clean

to maintain good venting

and to avoid grease fires.

c

Do not let cooking grease or
other flammable materials
accumulate in or near the
range.

. Do not use water on grease

pick

fires. Never

Smother flaming pan on

pan.

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

out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam type fire
extinguisher.

●

Do not touch heating

elements or interior surface of

These surfaces may be hot

oven.

enough to burn 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,

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

up a flaming

can

be put

follow

170”F.

(continued on next page)

3

IMPORTANT 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.

Q

Keep oven vent duct

unobstructed.

c

Keep oven free from grease

buildup.
. Place oven shelf in desired

cool.

position while oven is

be

shelves must

handled when

If

hot, do not let pot holder 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.

Do not use oven for a storage
area. Items stored in an oven

can ignite.

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.

● Before self-cleaning the

oven, remove broiler pan and
other cookware.

Surface Cooking Units

●

Use proper pan

size—

This
appliance is equipped with one
or more surface units of
different size. Select cookware
having flat bottoms large
enough to cover the surface unit

heating element. The use of

undersized cookware will
expose a portion of the heating

element to direct contact and
may result in ignition of

clothing. Proper relationship of
cookware 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 glass,
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 the possibility

of 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.

● Always turn surface

unit

to
OFF before removing
cookware.

● Keep an eye on foods being

M13D

fried at HI or

HI heat

settings.

c

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
before attempting to

all

coils are

lift

cool

or

remove the unit.

c

Don’t immerse or soak
removable surface units.
Don’t put them in a
dishwasher. Do not self-clean
the surface units in the oven.

. When flaming foods are
under the hood, turn the fan

off. The fan, if operating, may

spread the flame.

Q

Foods for frying should be

as dry as possible.

Frost on

frozen foods or mois~ure on

fresh foods can

bubble up and over sides

Q

Use little fat for effective

caL~sc

hot fat to

of

pan.

shallow or deep-fat frying.

Filling

pan too

full

of

fat

the

can cause spillovers when food

is added.

● If a combination of oils or

fats will be used in frying,

together before heating. 0
fats melt slowly.

● Always heat fat slowly,

watch as it heats.

-

1

and

stir

as

. Use deep fat thermometer

to

whenever possible

overheating fat beyond
smoking point.

prevent

the

SAVE THESE
INSTRUCTIONS

4

—

Installing
Your Range

Your range, like many other
household items, is heavy and
can settle into
coverings such
viny] or carpeting.
the

ran:c on
use cw-e. anci
[hat

these

sof”t

floor

as cushioned

When

moving

this

type of flooring,

it ii recommended

simple and

inexpensive

instruction~ be f’ol iowwi.
The

range

sht~uld be

a

l/4-inch-thich

(or

simiiar materiai ) as follows:

installed on

sheet

of plywood

When theqfboi- coveri)lg ends at

the<jkont of-the range, the area

Iilat the range wiil
be

built up

wme

le~el

or

coverin:.

to bc

Ti~is mil 1 ailow

nli~veci

For complete

Instaiiation

Instructions in

rest on

with

plywood to the

higilcr

should

than the

the

Iloor

range

for cleaning or servicing.

inf(n-mation. see the

the

back of

dlis booh.

Leveling the

Range

Leveiin:

each

range. Remo\ e the bt~ttt)m

anci

1~11~~’~11

nu[dri \’cr.

To remove
out
and
drawer, insert

drak] er bey(~nci st~~p on runge
iri

i

~+

inwrt easily.

ciow
One

w’i

i 1 engage the Anti-Tip device

(

allow’ for s(~lne side
aci.j Ll

clearance

l-~lllg~ anci
is tc} be in~talltxi in[o

cielice.

screws are

comer of

yOLI

can 1 c

f]ool+ M

all

the

way,

dravver,

located on

tile base

\e

~th

I

[

ht3

the

of the

rimge

LlSt2

pull drawer

tilt up the front

take it out. To replace

d~s.

’n,

of

Lift

then

the

dram cr

Let frt)nt

[?Ll\h

rear

glicies a(

i n to

leteling

back of

i f

IIe CISSSaI.y to

of drawer

close.

to side

St

ill~ilt

) . A 1

low

a

111

i n i

ot’ l/8” imtw een

the

let e] illg

SCI-CW that

the Anti-Tip

drawer

on an

Of

a

screws

l_ll Ll

m

the

Energy-Saving Tips

Surface Cooking

“

Use cookware of medium-weight
aluminum, with tight-fitting
covers. and
completely cover the heated
portion of the surface unit.

. Cook fresh vegetables with a
minimum amount
covered pan.

●

~~atch

quickly to cooking temperatures at
high

cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.

c

Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shells, bring water and eggs
to

a

boil, then turn control knob to
OFF position and cover cookware
with

lid

c

Use correct heat setting for

cooking task:
HI—-to start cooking (if time

allows, do not use high heat to
start).

MEDIUM HI—for quick
browning.

MED—for slow frying.
WARM—to finish cooking most

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

LO-to maintain serving
temperature

. When boi 1
coffee, heat only amount needed.
It is not economical to boil a
container
or two

tlat

bottoms which

of water in a

foods when bringing them

heat When

food

reaches

to complete the cooking.

of most foods.

ing

water for tea or

fuil

of water for one

CLIPS.

Oven Cooking

Preheat oven only when

.

necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,

~]atch

the electronic oven

and put food in oven promptly
after the selected temperature is
displayed and the oven signals.

● Always turn oven off before

removing food.
. During baking, avoid frequent

door openings. Keep door open
as short a time as possible
opened,

● Be sure to wipe up excess

spillage before starting the
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 amount

c

Use residual heat in the

of time.

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

oven

dispiay,

if it

self-

o~en

meals,

using

is

9

U2

—

5

—

Features of Your Range

JB450G

JB550G

JB551G

&-

———

I

(not included on all

Broiler

pan

modeis)

I

k---

‘+-

.

>

(Note: not

all

doors have

windows)

6

-—-——.——.

Feature Index (not all models will have all features)

Explained

on page

1 Surface Light Switch (on models so equipped)
2 Surface Unit Controls
3 Surface Unit “ON” Indicator Light
4 Oven Control, Clock and Timer
5 3-in-1 Surface Unit Control (on models so equipped)
6 Oven Vent Duct

(Located under right rear surface unit.)

7

Calrod@)Surface

(on models so equipped)
8 Model and Serial Numbers
9 Oven Interior Light (Comes on automatically

when door is opened.) (on models so equipped)
10 Oven Shelf (number may vary)
11 Oven Shelf Supports
12 Bake Unit (May be lifted gently for wiping

oven floor. )
13 Oven Light Switch (for models with oven window)
14 Storage Drawer (on models so equipped)

Unit, Trim Rings/Drip Pans

14

10

10

8-9

10

25

10, 26

2

14,25

14,22, 27

14

15, 27

14

27

25,

15 Anti-Tip Device

(See Installation Instructions.)
16 Broil Unit
17 Door Latch (Use for Self-Clean only.)
18 Surface Light (on models so equipped)
19 Broiler Pan and Rack (Do not clean in

Self-Clean oven.) (on models so equipped)

3,5,30,32

ZO,

27

22,23

14, 26

ZO,

21, 27

—

Features of Your Oven Control

0

9

9

9

*9

9

.

&

1. INCREASE. Short taps to this
pad increase time or temperature
by small amounts. Press & hold
pad to increase time or temperature
by larger amounts.

2. DECREASE. Short taps to this

pad decrease time or temperature
by small amounts. Press & hold
pad to decrease time or temperature
by larger amounts.

3. BAKE. Touch this pad to select
bake function. Then tap or press
INCREASE or DECREASE pad
to display desired temperature.

4. BROIL. Touch this pad to select
broil function. Then tap INCREASE
pad once to broil at LO
twice to broil at HI
DECREASE pad to change back to
LO broil.

5. CLEAN. Touch this pad to select
self-cleaning function. See
Self-Cleaning Instructions.

6. COOK TIME. Touch this pad

and

then touch the INCREASE
or DECREASE pad to set the
amount of time you want your
food to cook. Touch BAKE and the
INCREASE or DECREASE pad to
set the oven temperature. The oven
will shut off after the selected
Cook Time has run out.

(550°F.).

:

&

(450°F.)

Tap

or

b

7. STOP TIME. Use this pad
along with COOK TIME and
INCREASE or DECREASE pad to
set the oven to start automatically,
cook for a specified time and stop
automatically at a time you select.

8. CLOCK. Touch this pad before
setting the clock.

To set clock, first touch CLOCK
pad. “TIME” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time of day by small amounts.
Press & hold INCREASE or
DECREASE pad to change the

time of day by larger amounts.

9. TIMER. Touch this pad to
select timer function. The timer

does not control oven operations.
The timer can time up to 9 hours
and 55 minutes.

To set timer, first touch TIMER
pad. “TIMER” will flash in
the display. Tap INCREASE or
DECREASE pad to change the

time by small amounts. Press &
hold INCREASE or DECREASE
pad to change the time by
larger amounts.

Hours and minutes will be
displayed if the time set on the
timer is more than 1 hour. Minutes
and seconds will be displayed if
the time set on the timer is less
than 1 hour. Press & hold TIMER
pad to clear timer.

&

&

10.

CLEAIVOFF.

to cancel all oven operations except
clock and timer.

11. PROGRAM STATUS. Words
light up in the display to indicate
what is in time display.

Programmed information can be
displayed at any time by touching
the pad of the operation you want
to see. For example, you can
display the current time of day
while the timer is counting down

by touching the CLOCK pad.

12. TIME DISPLAY. Shows the
time of day, the times set for the

timer or automatic oven operation.

13. OVEN TEMPERATURE
AND BROIL DISPLAY. Shows
the oven temperature or the broil

setting selected.

14. FUNCTION INDICATORS.
Lights up to show whether oven is
in bake, broil or self-clean mode.

Touch this pad

8

Oven Control, Clock

and Timer

Clock

The clock must be set for the
automatic oven timing functions to
work properly. The time of day
cannot be changed during a TIME
BAKE or CLEAN cycle.

To Set the

Step 1. Touch the CLOCK pad.

Step 2. Press INCREASE or
DECREASE pad to set the time of

Jay.

Step 3. Touch the CLOCK pad
to start.

Power Outage?

After a power outage, when power
is restored the display will flash
and time shown will no longer be
correct-for example, after a
5-minute power interruption the
clock will be 5 minutes slow. The
display flashes until the clock is reset.
All other functions that were in
operation when the power went out
will have to be programmed again.

Clock

Timer

The timer does not control oven
operations. The maximum setting
on the timer is 9 hours and 55
minutes.

To Set The Timer

Step 1. Touch the TIMER pad.
Step 2. Press INCREASE or

DECREASE pad to set the amount
of time on timer.

The timer will start automatically
within a few seconds of releasing
the pad.

The timer, as you are setting it,
will display seconds until 60
seconds is reached.

Then it will display minutes and
seconds until 60 minutes is
reached.

After 60 minutes, it will display
hours (“HR” now appears in
display) and minutes until the
maximum time of 9 hours and 55
minutes is reached.

To Reset

Touch TIMER pad and then press
INCREASE or DECREASE pad
until the time you want shows on
the display.

To Cancel Timer

Timer

Timer Tones

The timer tone is a steady signal
that repeats every
you touch any operation. If you
would like to change the tone to a
set of 3 short beeps, press & hold
CLEAWOFF for 10 seconds.

To return the timer tone to a steady
repeating signal, press & hold
CLEAWOFF for 10 seconds.

6 seconds until

Display Messages

If “door” appears on the display,
the oven door is in the locked
position. BAKE, BROIL and
COOK TIME cannot be set if the
door is in the locked position.

If “~’

and a number flash
display, this indicates function
error code. If function error code
appears during the self-cleaning
function, check oven door
the latch handle may have been
moved, even if only slightly, from
the latched position. Make sure
handle is to the right as far as it
will go. Touch CLEAWOFF pad.
If function error code does not
clear, disconnect power to the
range and call for service.

on

latch—

Press TIMER pad until the word

“TIMER” quits flashing on the

display (about 4 seconds).

9

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with
Infinite Heat Controls

Your surface units and controls are

designed to give you an infinite

choice of heat settings for surface
unit cooking.

At both OFF and HI positions,

there is a slight niche so control

“clicks” at those positions; “click”

on HI marks the highest setting; the

lowest setting is between the words
LO and OFF. In a quiet kitchen
you may hear slight “clicking”

sounds during cooking, indicating
heat settings selected are being
maintained.

Switching heats to higher settings

always shows a quicker change
than switching to lower settings.

How to Set the Controls

Step 1

Grasp control knob and push in.

Step 2
Turn either clockwise or counter-

clockwise to desired heat setting.

Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it may be 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.

Cooking Guide for

Using Heat Settings

(Appearance may vary slightly)

HI—Quick start for cooking;
brings water to a boil.

MEDIUM
between HI and MED) Fast fry,
pan broil; maintains a fast boil on
large amounts of food.

MED—Saute and brown;
maintains a slow boil on large
amounts of food.

WARM—(Setting halfway
between MED and LO) Cook after

starting at HI; cooks with little

water in covered pan.
LO—Steam rice, cereal; maintains

serving temperature of most foods.

NOTE:

1. At HI, MEDIUM HI settings,
never leave food unattended.

Boilovers

spillovers

2. At WARM, LO settings, melt

chocolate and butter on small

surface unit.

HI—(Setting halfway

cause smoking; greasy
may catch fire.

How to Use the 3-in-1 Unit

(on models so equipped)
This surface unit offers the

convenience of three units in one. The
unit may be used as an 8-inch,
inch, or 4-inch unit to accommodate
any size cookware. Turn size selector
switch, next to surface unit control,
to

8’;

6“ or 4.” Then turn surface

unit control to desired heat setting.
Match unit size selection to size

cookware.

LARGE-8-inch unit. Turn switch

to

8“

when using large cookware that
completely cover the unit (3-quart to
6-quart saucepans or 8- to 10-inch
skillet). Then select desired heat setting.

=H

MEDIUM-----6-inch unit. Turn switch
to 6“ when using medium-sized
cookware that do not completely
cover the unit (2- to 2
saucepans or 6- to 7-inch skillets).
Then select desired heat setting.

‘/z-quart

6-

of

COIL SIZE

“’+

10

SMALL-4-inch unit. Turn switch
to 4“ when using small cookware
about 4 inches in diameter (as a
quart saucepan). Then select desired

heat setting.

1-

Questions & Answers

Q. May I can foods and
.~reserves

A. Yes, but only use cookware
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 Guide.

on my surface units?

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

A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

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

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

f’rom

my units even

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

A. Because the surface unit is not

flat.

Make sure that the “feet” on

your

CalrodK

tightly in the range top indentation
and the reflector ring is flat on the
range surface.

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

.4.

If you set your

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

units are sitting

R

Calrod

unit

for

long

Home Canning Tips

Janning

surface units only.
Pots that extend beyond 1 inch

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

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce
and all types of frying—cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop

surfaces surrounding surface units.

should be done on

mixtures—

Observe Following Points

in Canning

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

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

RIGHT

n

3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of

glass

jars

for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.

4. Remember that canning is a
process that generates large amounts
of steam. To avoid burns from steam
or heat, be careful when canning.

NOTE: 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 time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.

11

Surface Cooking Guide

Control Settings

HI—Highest setting.

MEDIUM

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

MED and LO.
LO—Lowest setting.

Food

Cereal

Cornmeal, grits,

oa[meal

Cocoa

Coffee

Eggs

Cooked in

Fried sunny-fide-up

Fried over easy

Pouched

Scrambled or

Fruits

HI—Setting halfway

Cookware

Covered
Saucepan

Uncovered
Saucepan

Percolator

\hell

omelets

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Uncovered
Skillet

Covered
Saucepan

Cookware Tips

1. Use medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware are slow to absorb
heat, but generally cook evenly at
low to medium heat settings. Steel

pans may cook unevenly if not
combined with other metals.

Directions and Settings
to Start Cooking

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

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

HI. At first perk, switch
heat to WARM.

HI. Cover
water. Cover pan, cook
until steaming.

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

H1.

HI. In covered pan bring
water to a boil.

HI.

golden in color.

HI. In covered pan bring
fruit

egg$

with COOI

Melt butter.

Heat butter until light

find wtiter to

boil.

Directions and Settings
to Complete Cooking

~’ARM
Finish

to package direction,
MED, to COOL 1 or 2

to completely blend ingredients

W.ARM
\tcady pel”k.

LO. Cook only 3 to
minutes for

15 nlinutej for hard cooked.

Continue
HI until
about

WARM, then
bottoms of
carefully turn over to cook
other side.

WARM. Carefully acid
Cook
minutes at MEDIUM

MED. Add

Cook,

donene>s.

LO. Stir occasionally and

check for sticking.

or

LO. then

timing according

to maintain

cooklrrg

whites :ire ju~t

3

to 5 more

unco~’ered

stirring to desired

add

gentle bu(

4

w)ft cootuxl;

at

MEDIUNI

rninutci.

add egg~. When

eggs

have just wt.

about 5

egg

mixture.

ccrcal.

minute~

set,

eggs,

HI,

(hmmcnts

Rcnm\e cooked
spoon”

or

Eggi

c(lntrnuc to WI ~llghtly .Lltct

cooking,

last few mlnule~.

in half.

Fresh tr”uit:

per

waler

eggs 11

pancahc 1

For

omelet do not it i r

When wt,

U\e

]/~

pound

to

of” l’ru]l.

Lli”IICr”.

It]] ~lottcd

fold

i/~

CLIp

Meats, Poultry

Braised: Pot
beef, lamb or

pork steak~
chops

P,in-t’ricd: Tender

chops; thin

to

3/4-inch; minute
steaks; hamburgers;

franks and sausage;

thin fish fillets

roasts

ve:il;

and

ste~ks

12

up

of

Covered
Skillet

Uncovered
Skillet

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

HI. Preheat \killet,
grease lightly.

meat.

[hen

WARM.

Simmer

until 1

tender.

MEDIUM HI or MED. Brown
and cook to desired
turning oter a~ needed.

orh

donenef~.

.

Meat can be

before it

ii

blow ned. if

\ arlalions for

Liquid

be wine. !’rult

meat broth.

Timtng: Ste.lk\
~

hour-s,

Pot
Pan

and
heat \hillet

Beet .S[dw: ~ to ~ hour’i

Roa\t:

2\

frying

li beit for

chop~.

I i rare is desired.

bcl~)re

waw)ned .ind ffourcd

desired,

f-la\

or

thin

.ddrng

coLIlcf

.Iuicc or”

itcaki

pre

me.~t.

or tomato”

I to 2 inches. 1 to

[{) -1 hour-s.

Wrong

2. To conserve

the

most cooking

~“W!Y$ P~*ls sh(~ul~ be flat on the

bottom,

igh[

of the saucepan to the

ha~e

straight sides and

fitting 1 ids.

Match the size

size

of the
surface unit. A pan that extends
more than

edge Of

one inch beyond the

the

trim ring will trap heat

causing discoloration on chrome
trim

ri;gs

r:mging

from blue to

dark grey.

Food

Fried Chicken

Pan-fried bacon

saLltcd: I.e\\ tendt’1”

thin

~teahs (chuck,

l“OUlld. etc.

) ; 1

i \

thick

or tf
Simmered or
meat: chicken:

Col”lld bccl’:

porh: \tew ing

tOll~LIC: CtC.

\Ielting

butter. marshmallow

e]”:

hc)le

fiih

stewcct

\lllOktXi

beef:

chocolate,

Gmkw are

COY erect

Shillet

Uncovered
Shillet

COY

ered

Shillet

Covered

Dutch ~\/en.

Kettle {)r
Large

Saucepan

3. Deep Fat Frying.
cookware with fat that may spill

adding

over when
foods bubble

food.

vig~rously. Wat~h

foods frying at high temperatures.
Keep range and hood clean from
accumulated grease.

Directions and Settings

to Start Cooking

HI. Melt fat.

HI to brown chicken.

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

sttirting
H1.

Melt fat. Switch to MED

to

brown

HI. (’over meat with water

and cover
Cook

until steaming.

WARM. Allow 10 to 15 minutes

to

melt through. Stir to smooth.

Switch to MED

to sizzle.

Jlowly.

pan or 1

ettle.

Do

not overfill

w

Frostv

Concave

4-h

Bonom

Rounded

Right

Boliom

u

Wrong

Right

Directions and Settings to
Complete Cooking

LO. Cover
tender. Uncover last few minutes.

MED HI. Cook, turning over
as needed.

LO. Cover and cook until tender. Meat may be breaded or

LO. Cook until fork tender.
(Water should boil slowly.) For

\’ery

may be needed.

skillet and cook until

large amounts, medium heat

Comments

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

A more attention-free method
is to start and cook at MED.

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.

Pancakes or
French toast

Pasta

Noodle\

Pressure Liking

Puddings, Sauces,

Candies, Frostings

W’egetables

F’rc\h

sali[d:

green peppcr~:
mu$hroomi: ce[el?:

Rice and Grits

or

~paghctti

OnionJ:

etc.

Shillet

or

Griddle

Large

c’o\’(21”ed

Kettle or Pot

P1”CMLII”L?

Cooker or

Canner

co\

’erc(t

Saucepan

C’ot Cl”ed

s:iLICCpWl

Unco\ered

Shillet

C-()\ el”at

saLlce

pan

MED HI. Heat skillet 8 to

10 minutef. Grease lightly.

HI. In covered kettle, bring

wlted water to a boil, uncover

and

add

pasta s

Iowl

doe~

not

~top.

HI. Heat

HI. Bring just to boil.

HI.
water in saucepan. Add salt

and

In covered

to boil.

HI.
as
of
saucepan bring to boil.
HI. In shillet, melt

HI. Bring salted water to a boil. WARM. Cover and cook

until first

Mea$ure 1/2

prepared vegetable.

Measure
abo~e. Add
\egetable. In covered

y so boi 1 i

jiggle is heard. Cooker should jiggle 2 to

to I inch

suucepan

bring

water and

frozen block

fat.

salt

Cook 2 to 3 minutes per side.

MED HI. Cook uncovered

until

n,g

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

MED HI for foods cooking

10 minutes or less. MED for

foods over 10 minutes.
LO. To finish cooking,

MED. Cook 1 pound 10 to 30
or more minutes, depending
on tenderness of vegetable.

LO. Cook according to
time on package.

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

according to time.

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

Use large enough kettle to

boilover.

prevent
doubles in size when cooked.

times per minute.

Stir frequently to prevent
sticking.

Uncovered pan requires more
water and longer time.

Break up or stir as needed
while cooking.

Turn over or stir vegetable as
necessary for even browning.

Rice

and

grits triple in volume
after cooking. Time at WARM.
Rice:

1

cup rice and 2 cups
water for 25 minutes.
Grits: 1 cup grits and
water for 40 minutes.

Pasta

4

3

cups

13

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Electronic Controls so you
understand how to use them.

2. Check oven interior. Look

the shelves. Take a practice run

removing and replacing them
properly, to give sure, sturdy

support.

3. Read over information and
that follow.

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

at

at

tips

Oven Shelves

The shelves are designed with
stop-locks 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 THE SHELVES
from the oven, pull them toward
you, tilt front end upward and pull
them out.

TO REPLACE, place shelf on
shelf support with stop-locks
(curved extension under
facing up toward the rear of the
oven. Tilt up front and push the
shelf toward the back of the oven

until it goes past “stop” on the oven
wall. Then lower the front of the

shelf and push it all the way back.

shelf]

Shelf Positions

The oven has four shelf
A (bottom), B, C and D (top).
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.

supports—

Oven Light

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

Lamp over Surface Unit

(on models so equipped)
Push and hold switch until light

comes on.
NOTE: Light will not come on
as long as switch is held. Switch
must be pushed, held for several
seconds, and released for light to
come on.

14

Baking

See Baking Guide.

Your

oven temperature is
controlled very accurately using
an electronic control system. We
recommend that you operate the
range for a number of weeks using
the time given on recipes as a
guide to become familiar with your
new oven’s performance. If you
think

an

adjustment is necessary,
see Adjusting Oven Temperature
section.

How to Set Your Range
for Baking

Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time, place
shelves on alternate shelf supports
and stagger food on them.

Step 2: Close the oven door.

Step

6: Touch
baking is finished and then remove
food from oven.

CLEAWOFF

when

How to Time Bake

The electronic oven control allows
you to turn the oven on or off
automatically at specific times that
you set. NOTE: Before beginning
make sure the oven clock shows
the correct time of day.

To set the clock, first touch the
CLOCK pad. “TIME” will flash in

the display. Press INCREASE or
DECREASE pad until correct time
of day is displayed.

Step 4: Press INCREASE pad
until the desired length of baking
time appears in the display.

Step

5: Touch BAKE pad.
Attention tone will occur if step 5
is not done.

Step 3: Touch BAKE pad.

Step 4: Touch INCREASE pad.

The last oven set temperature

appears in the display.
Step 5: Press INCREASE or

DECREASE pad until desired

temperature is displayed.
The word “ON” and the changing

temperature will be displayed as
the oven heats up. When the oven
reaches the set temperature a tone

will sound.
To change oven temperature during

BAKE cycle, touch BAKE pad and
then INCREASE or DECREASE

Dad

to get new temperature.

How to Set Immediate
Start and Automatic Stop.

(Oven turns on right away, cooks
for preset length of time, and turns
off automatically at the preset

Stop Time.)

Step

1: Position the shelf or

shelves in the oven. If cooking on
two shelves at the same time, place

shelves on alternate shelf supports
and stagger food on them.

Step

2: Close the oven door.

Step 3: Touch COOK TIME pad.

Step 6: Press INCREASE or
DECREASE pad until desired
temperature is displayed.

The word “ON” and the rising
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature a
tone will sound. The oven will
continue to cook for the

programmed amount of time, then

shut off automatically.

Step 7: Remove food from the

oven. Remember, even though
oven shuts off automatically, foods
continue cooking after controls
are off.

—

15

Baking

(continued)

How to Set Delay Start
and Stop

I

Quick Reminder:

1. Touch COOK TIME pad.

2. Touch INCREASE/
DECREASE pad to set cooking
time.

3. Touch STOP TIME pad.

4. Touch INCREASE/
DECREASE pad until desired
Stop Time appears in display.

5. Touch BAKE pad.

6. Touch INCREASE/
DECREASE pad to select oven
temperature.

Delay Start and Stop is setting the

oven timer to turn the oven on and
off automatically at a later time

than the present time of day.

For example: Let’s say it’s
and dinner time is shortly after

7:00.

The recipe suggests 3 hours

baking time at
Step 1: Position the shelf or

shelves in the oven. If cooking

on two shelves at the same time,

stagger the pans for best heat
circulation.

Step 2: Close the oven door.

325”F.

2:00

Here’s how:

Step

5: Touch STOP TIME pad.

“5:00”

appears on the display and
“STOP TIME” flashes. The control
automatically sets Stop Time by
adding the Cook Time to the time

of day. In this example, the time of
day is

2:00

and the Cook Time is 3

hours. Adding 3 hours to the time

of day equals

Step

6: Change Stop Time from

5:00

to
INCREASE pad until
appears in the display.

7:00

by pressing

5:00.

“7:00”

Step

8:

Touch

The last oven set temperature
appears in the display. Press
INCREASE or DECREASE pad
until

“325°”

At

4:00,

the oven will turn on
automatically. The word “ON” and
the changing oven temperature will
be displayed as the oven heats up.
The oven will continue to cook for
the programmed 3 hours and shut
off automatically at

Step 9: Remove food from the oven.
Remember, even though oven shuts
off automatically, foods continue
cooking after controls are off.

Note: The low temperature zone
of this range (between

200”F.)

cooked foods warm. Food kept in
the oven longer than two hours at
these low temperatures may spoil.

When setting your oven for a delay
start, never let foods such as dairy
products, fish, meat, poultry, etc.
sit for more than 2 hours before
actual cooking begins. Room
temperature promotes the growth
of harmful bacteria. Be sure the
oven light is off because heat from
the bulb will speed bacteria growth.

is available to keep hot

lNCREASE

is displayed.

7:00.

150”F.

pad.

and

Step 3: Touch COOK TIME pad.

Step

4: For 3 hours of cooking

time, press INCREASE pad until

“3:00”

appears in the display.

Step

7: Touch BAKE pad.

Baking Guide

1.

Aluminum pans conduct heat
quickly. For
baking,
best results because they help
prevent
results, we recommend dull
bottom surfaces for cake pans
and pie plates.

must

conventional glass cookware generally absorb

light,

shiny finishes give

overbrowning.

For best

2. Dark or non-shiny finishes and
heat, which may result in dry,

crisp crusts. Reduce oven heat

25°F.

if lighter crusts are desired.
Rapid browning of some foods
can be achieved by preheating
cast iron cookware.

3. Preheating the oven is not
always necessary, especially for

30

foods which cook longer than

to
40 minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.

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

Shelf

F’ood

Bread

Bi\cuits ( >-in. thich)

coffee

cake

Corn bread or muffins
Gingerbread

hfuf”fin\ Decrease about 5 minutes for muffin

Cakes

(without shortening )

Angel food

Jelly

roll

Sp(m:e

Cakes

Bundt c~he\
Cupcahes

Fruit

cakes

Luyer, choct)late

Loaf

Cookies

Brown ie\

Drop

Rcfri

gcrator

Rolled or

Fruits, Other Desserts

Baked :lp~]CS

cu\tard

puddings.

and cu

Pies

Frozen

Meringue

One C1-LISt

‘rwO C1-ust

Pastrj’ jhel]

Aliscellaneous

Bahed

Scalloped

souffles

sliced

rice

~tard

potatoes

dishe~

Container

Shiny

CooLie

Sheet

Shiny

Metal
stitin-tinish
Cast

Shiny

~atin-finish

Shiny

Deep GIass

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin pans

A]uminutn

Metal Jelly Roll Pan

Metal or Ceramic Pan

Metal or Ceramic Pan
Shiny Metal Muffin Pans

Mettil

Shiny Metal Pan with

satimfinish bottom
Shiny’

satin-finish bottom

Metal

Metal or Glass Pans
Cookie Sheet

Coohic
C’oohie

Glass or Metal Pans

Glass

(set in

Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet
Spread

Glas\ or Satin-finish Metal Pan

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

Set on Oven Shelf
Glass

Gltiss

Pan with

bottom

Iron or Glass Pan

Metal

Pan with

bottom

Metal

Muffin Pans

or Cast Iron Cups

Tube Pan

or Glass Loaf or Tube Pan

Metal Pan with
or Glass Loaf Pans

Sheet
Sheet

Custard Cups or Casserole

pm of hot water)

to

crust edges

or

Metal Pan

Position

B, C
B, A

B

B

A, B

B
B

A, B
A, B

B, A

A
B
A

A, B
ABB

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

Oven

Temperature

400°-4750

350°-4000

400°-4500

350°

400°-4250

375°

350°-3750

375°-4250

375°-4250
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°

400°-4250
325°-3500

400°-4250
400°-4250

450°

325°-4000
325°-3750
300°-3500

Time,

Minutes

15-20

20-30

20-40
45-55

20-30

45-60
45-60
45-60

10-25

20-30

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

45-70

15-25

40-60
40-60

12-15

60-90
30-60
30-75

Comments

Canned, refrigerated biscuits take 2
4 minutes less time.

Preheat cast iron pan for crisp crust.

mix, or bake at
then at 350”F. for 10 to 15 minutes.

Dark metal or
browning.

For thin rolls, Shelf B may be used.Shiny Oblong or Muffin Pans

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

Paper liners produce moister crusts.
Use

300”F.

individual cakes.

Bar cookies from mix use same time.
Use Shelf C and increase temp.
to 50”F. for more browning.

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

Large pies use

To quickly brown meringue, use

for 8 to 10 minutes.

Custard fillings require lower
temperature, longer time.

Increase time for larger amount or
size.

450°F. for 25

glass

give deepest

and Shelf B for small or

300°F.

80 to

90 minutes.

400°F.

minutes,

25”F.

for large

and more time.

400”F.

to

17

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be roasted

uncovered in your oven. Roasting

temperatures, which should be low

and steady, keep spattering to a

minimum. When roasting, it is not

necessary to sear, baste, cover or

add water to your meat.
Roasting is really

procedure used for meats.
Therefore, oven controls are

set for 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
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking
heavily cured meats, or 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 3: Touch BAKE pad.

a

baking

this:)

Line

Step 4: Touch INCREASE pad.

The latest oven set temperature

appears in the display.
Step 5: Press INCREASE or

DECREASE pad until desired

temperature is displayed.
The word “ON” and the changing

oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature a
tone will sound.

To change oven temperature during

BAKE cycle, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.

Step

6: Touch CLEAIUOFF when
baking is finished and then remove
food from oven.

Step 7: Most meats continue to
cook slightly while standing, after
being removed from the oven.

Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to

10”F.; to compensate for
temperature rise, if desired,
remove the roast from oven sooner
(at 5° to
in the Roasting Guide).

NOTE: You may wish to TIME
BAKE, as described in the Baking

section of this book, 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.

10°F.

less than temperature

For Frozen Roasts

●

Frozen roasts of beef, pork. 1
etc., can be started without
but allow 10 to 25 minutes per

pound additional time (

per pound for roasts under 5

pounds, more time for larger roasts).

Q

Thaw most frozen poultry

roasting to ensure even doneness.

Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions

on package label.

thawing

1()

minutes

before

given

wnb.

Questions and Answers

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

A. Checking the finished internal
temperature at the completion
cooking time is recommended.
Temperatures are shown

Roasting Guide on opposite

For roasts over 8

300°F.

with reduced

with thermometer at half-hour

intervals after half the cooking

time has passed.
Q. Why is my roast crumbling

when I try to carve it?

lbs.,

cooked

time, check

A. Roasts are easier to slice

allowed to cool 10 to 20 minutes

after removing from oven. Be sure
to cut across the grain of the meat.

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

A.

It

is rarely necessarj to preheat

your oven. Preheat 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.
thickness as possible,
rolled roasts.

Q. Can I seal the sides of mv

6’tent”

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

BLly

a roast as even in

or

when roasting a turkey?

will

steam the

of

in

page.

at

if

.

buy

f“oil

18

Roasting Guide

1.

Position oven

,mall-s ize

roasts ( 3 to 7 Ibs. ) and

at A for 1 arger roasts.

2. Place

pou]try

pan

meat

breast-side-up, on broiler

or

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

poultry until

Use meat thermometer for more
accurate doneness. (Do not place
thermometer in

shelf at

B

for

fat-side-up, or

just before roasting.

s[ul’fing.

)

3. Remove

fat

and drippings

as

necessary. Baste as desired.

4. Standing time recommended

10

for roasts is

to 20 minutes. This
allows roasts to firm up and make
them easier to carve. Internal
temperature will rise about 5° to 10°
F.; {o compensate for temperature
increase, if desired, remove the
roast from oven sooner (at 5° to

10”F.

less than temperature in

this

,@de).

5. Frozen roasts can be

conventionally roasted by adding

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

I

‘rype

Nleat

cLIt\; rib,

Tender

lip.

rump

HLinl.

ra\\

For llonclt?\s

Inchc\ thick.

pound to

Poultry

Chicken or Duch

Chichcn piece\ 350°

high quality sirloin

01” lop I“OLIIld””

rolled

l“oa\(s

:idd 5

to

1()

timej gi\ en abO\e.

minutes per

OJ cl”

(j

Oven

Temperature

325°

375C

.

-.

I

325°

Doneness

Rare:

Medium:

Done:

Well
Rare:

Medium:

Done:

Well

Well

Done:

Well Done:

TO

Warm:

Well

Done:

Well

Done:

Well Done:

Well Done:

Approximate Roasting Time
in Minutes

3

to 5 lbs.

~~-~()

30-35
35-45
21-25

25-30
30-35 28-33

35-45

35-45

1()

minutes per

Under

~()-~()

3 to

35-40

35-40

10 to 15 lbs.

~o-~5

per Pound

6

to 8 lbs.

18-22

-)7.7

5

--

-.

~g.~j

20-23
~4-~g

30-40”

30-40

pwnd

(ml} weight)

10 lbs.

5

Ibs. Over 5 lbs.

10 to 15 Ibs.
17-20

30-35

Over 15 lbs.

15-20

Internal

Temperature ‘F.

1

30°- 140°
1 50°- 1 60°

170°-

185°
1300-1400
150°- 160°
170°- 185°
170°- 180°
170°- 180°

] ~5”-1

yJ”

1

70°

185°-

1900

185°-1900

In thigh:

185°- 190°

—

19

Broiling

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. Always use rack so
fat drips into broiler pan; otherwise

juices may become hot enough to

catch fire.
Step 3: Position shelf on

recommended shelf position as

suggested in Broiling Guide. Most

broiling is done on C position, but

if your range is connected to 208
Volts, you may wish to use a

higher position.
Step 4: Leave door ajar a few

inches (except when broiling
chicken). The door stays open by
itself, yet proper temperature is
maintained in the oven.

Step 5: Touch BROIL pad.

Step 6: Select LO Broil

by tapping INCREASE pad once.
Select HI Broil
INCREASE pad twice.

To change from HI Broil to LO
Broil, touch the BROIL pad then
tap DECREASE pad once.

(550”F.)

(450”F.)

by tapping

Step

7: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.

Turn food, then use times given

second side as a guide to preferred

doneness. (Where two thicknesses

and times are given together, use

first times given for thinnest food. )
Step 8: When Broiling is

completed touch
Serve food immediately, and leave
pan outside oven to
meal for easiest cleaning.

CLEAWOFF.

cool

during

for

Use of Aluminum Foil

You can use aluminum

your broiler pan
However, you must mold the foil
tightly to the rack and cut
it just like the rack,

Without the
prevent fat
draining to the broiler pan. The

juices could become hot enough to

catch on
slits, you are frying, not broil

fire. If

and

slits,

and

meat juices from

you do

foil

broiler rack.

the

foil

will

not

to line

s]its

in

cut the

ing.

Questions & Answers

Why should I leave the door

Q.

closed when broiling chicken?
A. Chicken

recommended for closed-door

broiling. This is because chicken is

relatively thicker than other foods
you broil. Closing the door
more heat in the oven which
allows chicken to cook even] y

thl-oughout.

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

A. Yes.
the meat over the pan. As the meat
cooks, the juices
thus keeping meat drier.
protected by the rack and stay

cooler, thus preventing excessive

spatter and smoking.
Q. Should I salt the meat before

broiling?

A. No. Salt draws out the juices
and allows them to evaporate.

Always salt after cooking. Turn

meat with tongs; piercing meat
with a fork also allows
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.

ln

some areas, the power
(voltage) to the range

ln

these cases, preheat the broil
unit for
broiler pan with food in oven.

Check to see
recommended shelf position. Broil

for

longest period of time indicated

in the Broiling Guide. Turn food

only once during broiling.
Q. Do I need to grease

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 from sticking to the surface.
However, spraying the broiler rack
lightly with
spray before cooking will make

cleanup easier.

is

the only food

Using

the rack suspends

fall

into the pan,

10

minutes before

if

yoLl

are

a ~’egetable

holds

.luices

juices

tnay

be low.

p~aci ng

using

m!’

broiler

cooking

pan?

are

10

the

20

Broiling Guide

1.

Always use broiler pan and
hat comes with your oven. It is
designed to minimize smoking and
spattering by trapping

juices

shielded lower part of the pan.

2.

Oven door

should

be ajar
foods except chicken: there is a
special position on door which
holds door open correctly.

3. For steaks

evenly

around outside

and

chops.

edges

meat. To slash, cut crosswise

QuantitJ

Food
Bacon

Thicknw

rack

in the

for all

slash

fat not

of

and/or

fat

through outer

edge

of the

surface just to the

Ineat. Use

meat over to prevent piercing meat

and losing juices.

4. If desired. marinate meats or
chicken before broiling, or brush
with barbecue sauce last

nlinLltes

only.

5. When arranging food on pan, do

let futty edges hang

which

could

so-ii oven-with

fat

dripping.

HI

I

Shelf”

Position

01-

1.() Broil

HI

First Side

Time, hlinutcs

tongs t. turn

S

to 1()

over sides,

Second Side

Time,

5

6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.

7. Frozen steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and
increasing cooking time given in
this guide 1 ‘/~ times per side.

Nlinutes

7 fy>

Comments

Arrange

in

single layer,

Ground Beef

well Done

Beef Steaks

Rwe
,Mecfium

Well Done
Rare

Medium

Well

Done

Chicken

(450[”

)

Bakery Products

Bread

(Ttmit

)

Toas(er
En~li\h Mu

Lobster Tails

Fish

Ham Slices

(prccooktxl

Pork Chops

Well Done

Lamb

Medium
Well Done

Medium
Well Done

Wieners and

bratwurst

or

Pa\tric\

f’i’in\

(450(-

)

C“hops

~irnilar

wLIJa:cs.

%5--E

I Inch ttllc’k

(

1

to 1

‘/’

lb~. )

/

in.

thrc~

I

( 2 to 2 /:

Ilh.

)

2

to

4

\l

lee\

1

phy.

( 2 )

2 (iplr[

)

2-4
(()-

[(l

8-()/.

Cach )

) I

in.

2

(

1/2

2

( 1 rn.

about

2

( 1 I

about ]
2

( I ‘/-

about I

I -lb.

tblck

Inch)

lhich

I lb.

ncb

)

() to i ~

ln~’h )

lb.

p!+.

(

)

(~z.

I

())

Space

evcnl

Llp to 8 pattie$

I)

1)

1)

1)

1)

1)

IHI

1.()

1)

[)

1)

(’

D

1)
D

(’

D

HI

HI

Hl

[.()

HI

HI

HI

I2-13

75

—.

2X-30

7- ~

-.

3-4

I

13-16

I

1

()-I?

1?- I

I ()

10

17

q

]3
1

()

15

C)- ] ~

I (>-1x
1 x-20

1 /2- I

1

Do not

turn

5 5

8 8

I

.3

8

12- I

6

7

6-7

$()

6-7

ot’cr. Br”ujh

45
x-c)

4-7

1()

4-6

-1

1-2

Steaks le~s
beiore

recommended,

Slash

Reduce
\ide for cLI(-up

with

fir~t and broil

Space
cut-side-up and brush with butter,

de{ircd.

Cut through

after half

Handle
with lemon butter

cooking

i ncrcaw brow nirr, g.

Increa\e
[’or

Sla\h

Slash

11’ desired,

Iengthw

y.

take

about $ame time,

than I inch thick cook through

browning. Pan frying

fat.

time about 5 to 10 minutes per

chicken.

melted but[er.

with door

e~enly.

Place

bach

with melted butter

of’

broil

and

turn \cry carefully. Brush

i 1’

desir-ed.

time 5 to 10 minutes per

1

‘/:

inch

thich

fat.

fa(.

split sau~age~

ise; cut into 5- to 6-inch piecesprecooked

Bru\h

Broil

$kin-side-down

clo~ed.

Engl i~h

of

~hell.

Spread open.

bet-ore an~

ing

time.

before and dur-ing

Preheat

or home

cured.

in

is

each side

muffins

if-

broi Icr to

\ide

halt’

21

Operating the Self-Cleaning Oven

Normal

Cleaning

Time: 3 hours

Before a Clean Cycle

Tht2 l-all~~

in order to WI the WI f-clean

Step 1: ~emove

broiler

a]um i nu

can

not withstand

temperatures.

be lett

discolor

Step 2:

oven

A. Oven
B.

OVt211

C.

Oven

Step 3:
oven
outside
cloth. Polish
not

clean gasket

commercial oven cleaner in or

aro LIn~ st31

Step 4:

sure the oven 1

O\en
the

self-cleaning oven. However,

they will

and become hard to

shelf
after se 1 f-c
s] idc more

Caution: Chrome trim

:iro LI

never be cleaned in the

cleaning oven. Neither should

retlector pans of foil or

shiny chrome.

I1lLIS[ h(? (Xlll]plete]y COO1

{he broiler

rack.

all cookware

m

foi ]

from the oven-they

the

high cleaning

(~v”en

shelves may

in

c~ven.

Note: Shelves will

after the

wipe up heavy

bottom.

Front

Door

Light.

Clean spatters

front frame

gasket (B)

f-clean i n: oven.

Close

shel}es

darken, lose their luster

supports with cooking

nd

the

self-clean cycle. )

soi]

Frame

Gasket

or spills

(A)

and

oven door

with a dampened

with

a dry cloth. Do

(B). Never use

the door and make

ight

( C ) is off.

may be cleaned in

s] ide.

leaning to make shelves

easily.

rings

SLI

rface

LII1

it should

self-

cycle.

pan,

and

on the

Wipe the

oil

any

on

a

Do not use commercial oven
cleaners or oven protectors in or
near the self-cleaning oven. A
combination of any of these
products plus the high clean cycle
temperatures may damage the
porcelain finish of the oven.

Important

The oven door must be closed and
latched and all controls must be set
correctly for the clean cycle to
work properly.

How to

Set Oven for

Cleaning

Step 1: Follow steps at left to

prepare the oven for cleaning.

IIN*’

Step 2: Close the oven door and

slide latch handle to the right as far

as it will go.

Step 3: Touch CLEAN pad.
Step 4: Touch INCREASE or

DECREASE pad.
Step 5: Press INCREASE or

DECREASE pad until desired
Clean Time is displayed.

Clean Time is normally 3 hours.
You can change the Clean Time to
anywhere between 2 and 4 hours,
depending on how dirty the oven is.

The self-clean cycle will
automatically begin within a few

seconds and the word “ON” will
appear on the display. When the
oven heats to a high temperature,
the word “LOCK” will be
displayed and, a short time later,
the door latch handle will be
locked in position. It will not be
possible to open the oven door
until the temperature drops below
the lock temperature.

The oven will smoke the first time
you use the self-clean cycle even
though you have wiped up any
excessive soil. This is normal and
should stop in about 10 minutes.
To help control the smoke, turn on
the exhaust fan over the range
when you use the self-clean cycle
the first time.

After a Clean Cycle

When the clean cycle is finished, the
word “CLEAN” will go out in the
display and the oven will begin to
cool. When the oven temperature
has fallen below the locking
temperature (about 20-30 minutes
after the word “CLEAN” goes out
at the end of the clean cycle), the
word “LOCK” goes out and the
door can be opened.

Step 6: When the LOCK light is
off, slide latch handle to the left as
far as it will go and open the door.

Never force the latch handle. Wait
until the word “LOCK” goes out
in the display. Forcing the latch
handle may damage the door lock.

After a clean cycle, you may notice
some white ash in the oven. Just
wipe it up with a damp cloth.

If white spots remain, remove
them with a soap-filled steel wool

pad. Be sure to rinse thoroughly

with a vinegar and water mixture.
These deposits are usually a salt

residue that cannot be removed

by the clean cycle.

If the oven is not clean after
one clean cycle, the cycle may
be repeated.

22

--

How to Delay Start
of Cleaning

Delay Start is setting the oven timer
to start the clean cycle automatically
at a later time than the present time
of day. NOTE: Before beginning
make sure the oven clock shows the

correct time of day.

Quick Reminder—
Delay Start for Self-Clean:

1.) Prepare oven for cleaning.

2.) Touch CLEAN pad.

3.) Touch INCREASE pad.

4.) Touch STOP TIME pad.
Time that appears is 3 hours

later than the time of day. Press
INCREASE pad until the Stop
Time you desire appears in the
display. The self-clean cycle
will automatically begin 3
hours before the stop time

you select.

For example: Let’s say it’s
and you want the oven to begin
self-cleaning at

-. . . . . . . . .

tmlshed m the kitchen. ‘l’he oven

just soiled a normal amount so the

normal Clean Time of 3 hours
is preferred.

Step 1: Prepare the oven for cleaning.

9:00

after you’re

—.

7:00

1s

Step 4: Touch INCREASE pad,

Step 5: Clean time for heavy soil

can be set for 4 hours. If a longer
or shorter Clean Time is desired,
press INCREASE or DECREASE
pad until desired Clean Time is
displayed.

Step 6: Touch STOP TIME pad.

“

10:00”

appears on display and

“STOP TIME” flashes. The
control automatically sets Stop
Time by adding the Clean Time to
the time of day. In this example,
the time of day is
Clean Time is 3 hours.
3 hours to the time of day
equals

10:00.

7:00

and the

Adding

“

When the oven heats to a high
temperature, the word “LOCK”
will be displayed and, a short
later, the door latch handle
locked in position. It will not
possible to open the oven door
until the temperature drops
the lock temperature.

When the clean cycle is finished,
the word “CLEAN” will
in the display and the oven will
begin to cool. When the oven
temperature has fallen

locking temperature (about 20-30”
minutes after the word “CLEAN’.
goes out at the end of the
cycle), the word “LOCK”
out and the door can be opened.

Step 8: When the LOCK
off, slide latch handle to the
far as it will

Never force the latch handle.
Wait until the word “LOCK”

goes out in the display. Forcing
the latch handle may
door lock.

go

and open the

below

damage

will be

below’

go

out

clean

goes

light

left

time

be

the

is

ai

door.

the

Step 2: Close the oven door and

slide latch handle to the right as far

as it will go.

Step 3: Touch CLEAN pad.

Step 7: Change Stop Time from

10:00

to 12:00 by pressing
INCREASE pad until “
appears in the display. The words

“DELAY CLEAN” will also

appear in the display.

The self-clean cycle will

automatically begin at

finish at
will appear on the display at

12:00.

The word “ON”

12:00”

9:00

and

9:00,

23

operating the self-cleaning oven (continued)

Questions and Answers

Q. If my oven clock is not
working, can I still self-clean
my oven?

A. No. The range clock is needed

to help start and stop your
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
thoroughly rinse the oven with
water, wiping it absolutely clean
afterwards, 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

a good oven
taken not to rub, damage or move

this gasket.
Q. What should I do if excessive

smoking occurs during cleaning?
A. This is caused by excessive soil.

Touch the CLEAWOFF pad. Open
windows to rid room of smoke.
Wait until the oven has cooled
(about 20-30 minutes) and the
word “LOCK” is off in the display.
Wipe up the excess soil and reset
the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal?
A. Yes.

heating and cooling during both the
cooking and cleaning functions.

seal,

and care must be

This is the sound of the metal

self-

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 a strong 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. These lines do not

affect how your oven performs.
Q. Why do I have ash left in my

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.

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. To make shelves

slide more easily, after each
cleaning function 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 the self-clean cycle. Is

this normal?
A. Yes. After the self-clean cycle,

the shelves may lose some luster
and discolor to a deep gray color.

Q. The word “door” appeared

on the display when I selected
the Clean Cycle. What’s wrong?

A. The door latch handle must be

moved all the way to the right.
Move the latch handle and cleaning
will start.

self-

Adjusting Oven Thermostat

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

may “drift” from the factory
setting and the differences in

timing between an old and a

oven of 5 to 10 minutes are not
unusual and you may be inclined
to think that the new oven is not
performing correctly. However,
your new oven has been set
correctly at the factory and is
more apt to be accurate than the
oven it replaced.

If you think the oven should be
hotter or cooler, you can adjust it
yourself. To decide how much to
change the temperature, set the
oven temperature 25°F. higher or
lower than the temperature in your
recipe, then bake. The results
this “test” should give you an idea
of how much the temperature

should be changed.

of years,

new

of

To adjust temperature:

1.

Touch BAKE pad.

2. Select an oven temperature
between

3. Immediately, before BAKE
indicator stops flashing, press
and hold the BAKE pad

4 seconds. The red display will

change to the oven adjustment
display.

4. The oven temperature can
adjusted up to
or (–) 35°F. cooler. Use the
INCREASE or DECREASE pads
to select the desired change in
the red display.

5. When you have made the
adjustment, press the CLEAWOFF

pad to go back to the time of day
display.

would normally.

NOTE: This adjustment will not

affect Broil or Clean temperatures.
It will be remembered when
power is removed.

500°F.

and 550°F.

(+)

35°F. hotter

Use

your oven as yOLI

for

about

be

24

Care and Cleaning

(See

Cleaning Guide)

Proper

importanl

care

and cleaning are

so your range will give
you efficient and satisfactory
service. Follow these directions

carefLllly

in

caring

for your range to

assure safe and proper maintenance.

Oven Vent Duct

Your range is vented through a duct
located under the right rear

CalroclK

To remove:

● Make sure

c

Lift

s

Remove one piece bowl or trim

ring and drip pan,

● Lift out oven vent duct.

To replace:

●

located below the cooktop with
opening of the duct under the round
opening in the reflector 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. NOTE:
Never cover the hole in the oven

~’ent duct

any other material. This prevents
the oven vent from working
properly during any cooking cycle.

unit. Clean the duct often.

unit

is cool.

LIp

right rear surface unit.

Place

the part over the oven vent

with aluminum foil or

Oven Lamp Replacement

CAUTION: Before replacing your
oven bulb, disconnect the electrical
power for your range at the main
fuse or circuit breaker panel. Be
sure to let the lamp cover and bulb
cool completely.

The oven lamp (bulb) is covered

. .

with a glass removable cover which

is held in place with a bail-shaped
wire. Remove oven door, if desired,
to reach cover easily.

To

remove:

● Hold hand under cover so it

doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS TO REMOVE
COVER.

● Replace bulb with 40-watt home

appliance bulb.

To replace cover:

● Place it into groove of lamp

receptacle. Pull wire bail forward
to center of cover until it snaps into
place. When in place, wire holds
cover firmly. Be certain wire bail is
in depression in center of cover.

● Connect electric power to range.

. .

. . .

Removable Oven Door

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.

Control Panel and Knobs

Clean up any spills or spatters with
a damp cloth. Remove heavier soil
with warm, soapy water.

Clean touch pads with mild liquid

dish detergent and a soft cloth. Rub

touch pads lightly. CAUTION: DO

NOT USE ABRASIVES OF ANY

KIND ON THE CONTROL
PANEL. The lettering on the pads
is sensitive to abrasives and pressure.

Cleaning Under the Range

The area under the range can be
reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way, tilt
up the front and remove it. To replace,

insmt glides at

top on range glides. Lift drawer if
necessary to insert easily. Let front of

drawer down, then push in to close.

back of

drawet-

beyond

—

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 control knobs may be removed
for easier cleaning. To remove knob.
pull it straight off the stem. If knob
is difficult to remove, place a towel
or dish cloth between the knob and
control panel and pull gently. Wash
knobs in soap and water but do
not soak.

25

Cooktop Surface Lamp

on models so equipped)

(

WHEN CHANGING A

COOKTOP LAMP, DO NOT
TOUCH THE METAL AT
ENDS OF LAMP.

Your cooktop
with a fluorescent tube of the same
wattage. Make sure the power to
the range

fLlse

or circuit breaker panel or

pLl]] p]Ll&
To

remove:

Q Lift

the 1 amp cover by pulling the

bottom edge toward you and then up.

●

PI ace fingers on top near each

end

of light

● Roll top of

front

of range and gently pull the

bu]b

from the socket, making sure

it does not hit the lamp cover.
To

replace:

●

PI

ace fi n:ers

end of ]

● Press

into place.

●

Move 1 amp cover down and snap

into place.

Surface Units

Clean

the area under the drip
pan/rings often. Built-up soil,
especially grease, may catch fire.
To make cleaning easier, tilt-lock
units

lift

position, and plug-in units
are removable.

Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift

or remove them.

After

lifting the tilt-lock unit or
removing a plug-in unit, remove
the drip pan/rings and clean them
according to directions in the

Cleaning Guide. Wipe around the

M@S

of the surface unit opening.

Clean

the area below the unit.

Rinse all washed areas with

a damp cloth or sponge.

light is

easily replaced

is

disconnected at main

bulb.

bulb

gently toward

on top near each

ight bu]b.

bulb

into

s]ots until

LIp

and

lock in the up

it snaps

Tilt-Lock Unit

(on models so equipped)

Tilt-lock units cannot be removed.

—

You can lift a tilt-lock unit upward
about 6 inches and it will lock in
the up position.

To reposition the tilt-lock unit:

● Replace the drip pan into the

recess in the cooktop.

●

If you have a separate trim ring, put
it in place over the drip pan. The drip
pan must be under the trim ring.

● Guide the surface unit into place

so it rests evenly.

Plug-In Units

(on

models so equipped)

Plug-in units can be removed.

Lift a plug-in unit about 1 inch
above the trim ring—just enough
to grasp it—and pull it out.

Do not lift a plug-in unit more
than 1 inch. If you do, it may not
lie flat on the trim ring when you
plug it back in.

Repeated lifting of the plug-in
unit more than 1 inch above the
trim ring can permanently
damage the receptacle.

Separat

Installat

Rece

R

To replace a plug-in unit:

● Replace the drip pan into the

recess in the cooktop. Make sure
opening in pan lines up with

receptacle. If you have a separate

trim ring, put it in place over the
drip pan. The drip pan must be

under the trim ring.

● Insert the terminals of the plug-in

unit through the opening in the drip
pan and into the receptacle.

● Guide the surface unit into place

so it rests evenly.
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

receptacle.

26

Cleaning Guide

NOTE: Let oven parts cool before touching or handling.

PART
Broiler Pan

and Rack

MATERIALS TO USE

● Soap and Water

● Soap-Filled

Scouring Pad

● Plastic Scouring Pad

● Dishwasher-Safe

Control Panel

Outside Glass

● Damp Cloth

● Paper Towel

● Soap and Water

● Soap and Water

Finish
Metal Parts Including

● Soap and Water DO NOT USE steel wool,

Chrome Side Trims
and Trim Strips

Porcelain Enamel
and Painted Surfaces*

● Paper Towel

● Dry Cloth

● Soap and Water

Inside Oven Door* ● Soap and Water

Oven Liner

● Soap and Water Allow to cool before cleaning. Frequent wiping with mild soap and

(Self-Cleaning Oven )

Oven Gasket *

Shelves
(See Self-Cleaning

● Soap and Water

● Dishwasher-Safe

Oven Directions)

Bake Unit and
Broil Unit

Storage Drawer

● Soap and Water

Oven Control Knobs

Calrod@

Surface

Unit Coils

Chrome-Plated
Trim Rings

Porcelain Enamel

Drip Pans

‘: Spi Il:ige

of

c:~re n;t

nuirinades.

to touch hot portion” of

● Soap and Water

● Stiff-Bristled Brush

●

Plastic Scouring Pad

● Soap and Water

●

Plastic Scouring Pad

fruit

juices.

tomato

o\7en.

When surface is cool, clean and rinse.

~auces

GENERAL DIRECTIONS

Drain fat and cool pan and rack slightly. (Do not let
oven to cool. ) Sprinkle on detergent. Fill the pan with warm water and
damp cloth or paper towel over the rack. Let pan and rack
Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan
also be cleaned in a dishwasher.

DO NOT USE abrasives,
cleaning powders, steel wool soft cloth.
or plastic scouring pads.
They will mar the surface.

Clean outside of cooled black glass door with a
ammonia. Do not allow water to run down inside openingj in the gla~s

abrasives, ammonia, acids

or commercial oven cleaners.

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

scratch the surface.

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

prolong the time between self-cleaning cycles. Be sure to rinse
avoid additional stains.

Avoid getting ANY cleaning materials on the gasket.

Shelves can be cleaned with the self-cleaning function in the

will darken, lose their luster and become hard to slide. Wipe the \helf
cooking oil after self-cleaning to make shelves slide more
clean by hand and rinse thoroughly.

Do not clean the bake unit or broil unit. Any soil will burn
NOTE: The bake unit is hinged and can be
spillover, residue or ash accumulates around the bake unit.
with warm water.

For cleaning, remove drawer by pulling it all the way open.
and then lifting the drawer out. Wipe with a damp cloth or
drawer. Never use harsh abrasives or scouring

See Care and Cleaning section for cleaning instructions.
Spatters and spills burn away when coils are heated.

from surface units and heat soiled units at HI. Let soil
switch units to OFF. Do not get cleaning materials on
damp paper towel
completely cooled. DO NOT attempt to clean plug-in units in
DO NOT immerse plug-in units in any kind of liquid. DO NOT w

Clean as described below or in dishwasher.
OVEN. Rings will discolor. Wipe after each cooking so unnoticed

on next time you cook. To remove burned-on spatters. use
mentioned. Rub lightly with scouring pad to

Porcelain drip pans can be cleaned in dishwasher or b~

slightly, soak in detergent and hot water, wash with a p]

then rinse and dry

and basting materials containing

Wash control panel

To safely

with a soft cloth. Do not
inside the surface of the

If acids should spill on the olen while it i~ hot.
a dry paper towel or

When the

away.

rinse. For other spi 11s, such a~
wash with soap and water w hen
rinse. Polish with dry cloth.

Clean ONLY the door liner
door is automatically cleaned if
self-cleaning cycle. If
occur in cooking, wipe the door
DO NOT rub or

before

heating surface units. DO NOT

DO NOT CLEAN IN SELF-CLEANING

~cids

may

cause discoloration

soiled

pan

and rach ~tand

ipread a

stand for a t’ew minutc~.

and rach nla~

Rin$e

clean

with soap

and

glas~

cleaner that doej not

surf-aces:

cloth

surfzce

and w

atcr, u~ing

dry with

a

Mltl clt~th.

w

hi le cleaning.

wa~h.

rinw,

and [hen dr~

allow mater to

glas$

whi Ie cleaning.

to wipe them

Lip

haj cooled. 1~ ajh and

fat

ipattering~. etc..

cooled

rLIn LIoI\ n

and

out~ide the ga~het. ‘I-he

the oyen i~

spil]o~ m-

or

ipa[tering ~h~mld

with

damage the

wup and water.

gasket.

u ater w

thoroughl~

oven.

HOW et

$upport~ w

e~~

i

ly.

For heal J wi 1.

off

when

the

lifted

gently to

cletin the o~ctl tloor. Ii’

gent]} wipe

tiltins

~pongc

unit i~

aroLInd [he Lln]t

LIp

the front

and replace the

padi.

After meal.

bul”n off for about

coils. If

remoie

yOLI

do.

handle the

the wlt’-clean

all

one minute and

wipe off

unit

before

i ng oi en.

a~h

in

di~h~i a~her.

sputter N ill

any

pre~

ent scratch in: of the

and ~hould bC M IPMJ UP llllnl~dl:lt~l) TU~C

or al 1 clean i ng material

~LIrl’aLX.

hand.

astic

Atter pani

scouring pad i f ncce~w!.

in

a

contain

righl

[hen

in the

ill

to

cr. the>

ith

heated.

cot)k~are

with

not

bLIrn

cool

u~e

a

\

—

27

~

Questions?

‘~’

~

Use This Problem Solver

PROBLEM

OVEN WILL NOT
WORK

OVEN LIGHT
DOES NOT WORK

SURFACE LIGHT
DOES NOT WORK

(on models so equipped)

OVEN DOES NOT
COOK PROPERLY

POSSIBLE CAUSE AND REMEDY

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

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

. Oven controls not properly set.

● Door left in locked position after cleaning.

c

Light bulb is loose or defective. Tighten or replace.

s

Switch operating oven 1 ight is broken.

s

Fluorescent lamp is loose or defective. Ad-just or replace.

● Press switch for 2 seconds. If lamp does not come on, repeat.

● Switch operating light is broken. Call for service.

Q

Aluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

Q

Range or oven shelf not level.

● Incorrect cookware being used. Check Baking Guide for

Call

for service.

cookware tips.

● Clock set incorrectly.

● Controls set incorrectly. Review each cooking section.

c

Shelf position is incorrect. Check Baking, Roasting and Broiling Guides.

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT
ROAST OR BAKE
PROPERLY

● 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 Guide.

●

Necessary preheating was not done.

●

Food is being cooked on hot pan.

●

Cookware is not suited for broiling.

●

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

as

recommended.

● OVEN SET knob not set on BAKE.

o OVEN TEMP knob not set correctly.

● Shelf position is incorrect. Check Roasting or Baking Guides.

. Oven shelf is not level.
. Incorrect cookware or cookware

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

of improper size is being used.

( (’olltitlu(’d 11(’.I7

page)

28

—

The Problem

Solver

(continued)

PROBLEM

CLOCK AND
MINUTE/SECOND
TIMER DO NOT WORK

CALROD@
UNITS

PROPERLY

OVEN WILL NOT
SELF-CLEAN

OVEN DOOR WILL
NOT UNLOCK

OVEN NOT CLEAN
AFTER CLEAN CYCLE

“door” APPEARS ON DISPLAY

SURFACE

NOT FUNCTIONING

POSSIBLE CAUSE AND REMEDY

. Make sure the electrical plug is plugged into a live, properly grounded
power outlet.

●

Check for power outage.

Q

Review Control, Clock

Q

Surface units are not plugged in solidly.

● Trim rings and drip pans are not set securely in the range top.

● Surface unit controls are not properly set.

and

Timer section of this book.

. Oven temperature is too high to set self-clean operation. Allow the range to

cool to room temperature and reset

“

Door latch handle not moved all the way to the right.

● Oven must cool below locking temperature (approximately 30 minutes after

the

controls.

the clean cycle is complete).

● Oven controls not set properly.

● Heavily soiled ovens require 3

● Heavy

●

Self-clean cycle has been selected but latch

to the right. Move

●

Latch handle was moved to the right but another program other than self-clean

was selected, Move

spillovers

should be cleaned up before starting clean cycle.

latch

handle.

latch handle to the right only when setting self-clean

!4

to 4-hour Clean Time.

handle

was

not

moved all

the

cycle.

way

CONTROL BEEPS AFTER

c

This is reminding you to enter a bake temperature.
ENTERING OVEN TIME
OR STOP TIME

“F-” AND A NUMBER

FLASH ON DISPLAY

● This is the function error code. If function error code appears during the

clean function, check oven door latch—the latch handle may have been moved,
even if only slightly, from the latched position. Make sure latch is moved to the
right as far
not clear, disconnect power to the range and call for service.

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

Center@

800.626.2000
consumer information service

as

it will go. Touch CLEAR/OFF pad. If function error code does

self-

29

.

BEFORE YOU BEGIN

Read these instructions completely and
carefully.

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

IMPORTANT: OBSERVE ALL GOVERNING
CODES AND ORDINANCES.

NOTE TO INSTALLER: Leave these
instructions with the appliance

is completed.

NOTE TO CONSUMER: Keep this Use and
Care Guide and Installation Instructions for

future use.
NOTE: This appliance must

TOOLS YOU WILL NEED

Large blade screwdriver
Channel lock pliers

after installation

be properly grounded.

STEP 1

PREWRE THE OPENING

lyzll

spacing is recommended from the range to

adjacent vertical walls above cooktop surface.

Allow
units and bottom of unprotected wood or metal
top cabinet, and
countertop and adjacent cabinet bottom.

STEP 1

To eliminate the risk of burns or fire by reaching

over heated surface units, cabinet storage space
above the surface units should be avoided. If
cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of
cabinets.

30”

minimum clearance between surface

15”

minimum between

(cont.)

5’1

beyond the bottom of the

NOT LESS THAN

WIDTH OF RANGE

I

1,

I

1,

ELECTRICAL REQUIREMENTS

CAUTION, FOR PERSONAL SAFETY:
DO NOT

THIS APPLIANCE.

REMOVE HOUSE FUSE OR OPEN CIRCUIT
BREAKER BEFORE BEGINNING
INSTALLATION.

This appliance must be supplied with the proper

voltage and frequency, and connected to an
individual, properly grounded branch circuit,
protected by a circuit breaker or time delay fuse, as
noted on the rating plate.

Wiring must conform to National Electric Codes.

If the electric service provided does not meet the
above specifications, it is recommended that a
licensed electrician install an approved outlet.

Because range terminals are not accessible after
range is in position, flexible service conduit or cord
must be used.

USE AN EXTENSION CORD WITH

.

‘:~-#TiEkk

30”

MIN.

]1’=

0

OUTLET BOX
INSTALLED

0

15”

MIN.

./

(in.stall”in

/“

d

MIN.

either rear

Ootlomoo

“e=

g

m

I

!+

1

-—

LOCATE OUTLET

/ BOX WITHIN

SHADED AREA

Corner) ~

30

—.

STEP 2

PREWRE FOR ELECTRICAL CONNECTION

Use only a 3-conductor, or if required a

4-

conductor range cord set as noted below.

These cord sets are provided with ring

type terminals.

The electrical rating of the cord must be

125/250 volts minimum, 40 amperes.

NOTE: Only a 4-conductor cord is to be used

when the appliance is installed in a mobile

home or where local codes do not permit

grounding through the neutral.

STEP 3

1. Locate connector block at the bottom rear

of range and remove rear wiring cover.

2. Directly below the connector block is a
hole with a knockout ring for accommodating
conduit fittings. Brackets provided are used to

support the flexible cord strain relief, which

must be securely attached to the cord set.

WIRING COVER

d

CTOR

STEP 4

3+VIRE SYSTEM

Power Cord Installation-Insert screws

through power cord terminals so that the
screws pass through connector block terminals
and engage nuts. Tighten screws securely.

SCREW

&k

:fNN::CTOR

TERMINAL

Cable Direct Installation-Clamp bare wires

/

+

@

&

&

I

I

POWER CORD
RING TERMINAL

+

POWER

MOVABLE
NUT

CORD

between the connector block terminals and
movable nuts with screws tightened securely.

~

SCREW

%?

& :Y#:CTOR

e

1

I

TERMINAL

FLEXIBLE
CABLE

b

BARE

WIRE~

MOVABLE
NUT

~

Q=

1. Copper Wiring

Connect the neutral or grounded wire of the
supply circuit to the neutral terminal of the
connector block, located in the center. The
power leads must be connected to the outside

(brass colored) terminals.

GROUNDING STRAP
(GROUNDED TO RANGE)

—

31

—

WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE

CONNECTION ONLY.

2. Aluminum Wiring

Connect length of copper building wire to

A.

range terminal block.

B.

Splice copper wires to aluminum wiring using

special connectors designed and

U.L.

approved for

joining copper to aluminum, and follow the

connector manufacturer’s recommended

procedure closely.

NOTE: Wire used, location and enclosure of
splices, etc., must conform to good wiring practice
and local codes.

STEP 5

4-IRE

SYSTEM

SPECIAL GROUNDING INSTRUCTIONS

WARNING:

Frame grounded to neutral of appliance through a
link. If used in a MOBILE HOME or if LOCAL
CODES do not permit grounding through the
neutral:

1) disconnect the link from neutral,

2) use grounding terminal or lead to ground unit in
accordance with local codes, and

3) connect neutral terminal or lead to branch
circuit in usual manner.

(If the appliance is to be connected by means of a

cord set, use 4-conductor cord for this purpose.)

CONNECTOR
BLOCK

4TH GROUNDING LEAD

/’

~u

\GROUND

LUG

WARNING

1.

Range must be secured by ANTI-TIP bracket

supplied.

2. See instructions to install (supplied with
bracket).

3. Unless properly installed, range could be
by stepping or sitting on door. Injury might result
from spilled hot liquids or from range itself.

Typical installation of Anti-Tip bracket

Attachment to

Screw Must Enter

‘OOdOrMetaJh,kJ

Walt

Bracket

~

\

, Wall Plate

I

tippecl

I

STEP 7
LEVELING THE RANGE

The range must be leveled. Leveling feet are
located on each corner of the base of the range.
Remove the storage drawer and rotate the leveling
feet in or out as required. To remove drawer, pull it

out all the way, tilt up the front and remove it. To

replace, insert glides at back of drawer beyond

stop on range glides. Lift drawer if necessary to

insert easily.

One of the rear leveling feet will engage the ANTI-

TIP bracket (allow for some side to side

adjustment). Allow a minimum clearance of
between the range and the leveling foot that is to
be installed into the ANTI-TIP bracket.

Check the range for proper installation into the

ANTI-TIP bracket (after the range has been

properly installed) by grasping the edges of the
REAR burner holes and carefully attempting to tilt
the range forward.

1/811

STEP 6

ANTI-TIP BRACKET INSTALLATION
AN

ANTI-TIP bracket is supplied with instructions
for installation in a variety of locations. The
instructions include a template, a parts list and a
list of tools necessary to complete the installation.
Read the IMPORTANT
and the instructions that fit your situation before
beginning installation.

SAFE’IY

INSTRUCTIONS

32

STEP 8
FINAL CHECK

Be

sure all switches

leaving the range.

are

in

the “off” position before

Notes

33

Notes

34

We’ll Be There

With the purchase of your new GE appliance, receive the

assurance that if you ever need information or assistance

from

In-Home

GE, we’ll be there. All you have to do is call-toll-free!

Repak

Service Contracts

GEAnswer Center@

80U!626.2000

Whatever your question about any GE

major

appliance, GE Answer
information service is available to
help. Your call-and your

will be answered promptly and
courteously. And you can call any

time.

GE Answer

open 24 hours a day 7 days a week.

Cente@

Cente@

question-——

service is

Service

800-GE-CARES

BOO-432-27327

A GE Consumer Service professional
will provide expert repair service,
scheduled at a time that’s convenient
for you. Many GE Consumer Service
company-operated locations offer you
service today or tomorrow, or at your
convenience
weekdays,
days). Our factory-trained technicians
know your appliance inside and
so most repairs can be handled in just

one visit.

(7:00

9:00

a.m. to

a.m. to

7’:00

2:00

p.m. Satur-

p.m.

out—

800-626-2224

You can have the secure feeling that
GE Consumer Service will still be
there after your warranty expires. Pur­chase a GE contract while your war­ranty is still in effect and you’ll receive
a substantial discount. With a
year contract, you’re assured of
service at today’s prices.

Parts

andAccessories

multiple-

fiture

800-626-2002

Individuals qualMed to service their
own appliances can have needed

parts or accessories sent directly to

their home, free of shipping charge!
The GE parts system provides access
to over 4’7,000 parts . . . and all GE
Genuine Renewal Parts are
warranted. VISA, MasterCard and
Discover cards are accepted.

User maintenance instructions
contained in this booklet cover proce­dures intended to be performed by
any user. Other servicing generally

should

be referred to qualified ser­vice personnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.

filly

Telecommunication Device for the Deaf

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--” . . . . . . - .!.. -.

. .. . .

.

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B.

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---- -. ,

For Customers With

Special Needs...

80~62k2000

Upon request, GE
controls for a variety of GE appliances,
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility To obtain these items,
free of charge, call 800.626.2000.

Consumers with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may

call

800-TDD-GEAC (800-833-4322)

to request information or senice.

~ill

provide Braille

YOUR GE ELECTRIC RANGE

Save proof of original purchase date such as your

WHAT IS COVERED

WARRANTY

sales slip or

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

range that fails

because of a manufacturing
defect.

cancelled

check to establish warranty period

This warranty is extended to
the original purchaser and any
succeeding 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

CareL

Customer

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-

HOTPOINT FACTORY SERVICE

or GENERAL ELECTRIC
CUSTOMER CARE

R

SERVICE.

I

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:

GE Answer Center”

800.626.2000
consumer information service

● Improper installation.

● 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

RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.

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

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, write:

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

excluslon

This book is printed on recycled paper.

Part No. 164D2588P051
Pub No. 49-8251

I

5-91 CG

I

JB450Gr

JB550GP
JB551 GP

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